Food Research International最新文献

{"title":"Integrated analysis of volatilomics and metabolomics reveals the flavor generation in dry-salted radish (Raphanus sativus L.)","authors":"Qianqian Jiang ,&nbsp;Tianran Liu ,&nbsp;Feng Lu ,&nbsp;Shuang Zhao ,&nbsp;Xiaoyan Zhao ,&nbsp;Dan Wang","doi":"10.1016/j.foodres.2025.117563","DOIUrl":"10.1016/j.foodres.2025.117563","url":null,"abstract":"<div><div>Dry-salted radish holds considerable significance owing to its distinctive flavor characteristics. However, the overall profile and formation pathways of the volatile organic compounds (VOCs) remain elusive. This study employed GC–MS-based volatilomics and UPLC-MS/MS-based metabolomics, coupled with multivariate statistical methods such as PCA, PLS-DA, and OPLS-DA to elucidate the dynamic evolution of 120 VOCs and 242 flavor precursor metabolites in both fresh and dry-salted radish over a 60-day salting period. The results demonstrated that variations in the relative content of 12 key differential VOCs, such as erucin and 2-hexenal, play a decisive role in improving the flavor of dry-salted radish, particularly in reducing sulfury, garlic, and cooked onion notes while increasing fruity and sweet flavors. Furthermore, 110 differentially expressed metabolites (DEMs) exert a crucial influence on the flavor property of dry-salted radish, primarily through alpha-linolenic acid metabolism and amino acid-related metabolic pathways involving cysteine and methionine metabolism. Our findings provide valuable guidance for the flavor regulation of dry-salted radish.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117563"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154522","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":"Thermal stability of Milk-derived miRNAs guides graded processing strategies: Thermosensitive biomarker screening and p38 MAPK-mediated intestinal inflammatory regulation","authors":"Kaili Wang ,&nbsp;Xu Zhao ,&nbsp;Yufeng Liu ,&nbsp;Yu Yan ,&nbsp;Jie Zheng ,&nbsp;Aili Li ,&nbsp;Wei Yu","doi":"10.1016/j.foodres.2025.117502","DOIUrl":"10.1016/j.foodres.2025.117502","url":null,"abstract":"<div><div>While thermal processing is essential for ensuring dairy product safety, the mechanisms by which it damages bovine milk exosomes (BMEs) components remain unclear and require elucidation. This study examined the thermal stability and anti-inflammatory regulatory mechanisms of BMEs miRNAs through gradient heat treatment (63 °C/30 min, 72 °C/15 s, 135 °C/5 s). Key findings: 1) UHT (135 °C/5 s) altered 419 miRNAs, with thermosensitive miR-26a decreasing by 18.25 % but retaining 97 % stability under HTST (72 °C/15 s), aligning with exosome structural thresholds. 2) Gene editing and dual-luciferase assays confirmed that miR-26a inhibits the MAPK pathway by targeting TAK1, with thermal degradation increasing p-p38 MAPK by &gt;50 % compared to raw milk (<em>P</em> &lt; 0.05). 3) Based onΔ<em>G</em>, we propose a graded dairy processing strategy: high-Δ<em>G</em> miRNAs are suitable for non-thermal techniques, while medium-Δ<em>G</em> miRNAs tolerate HTST. This study links the “thermodynamic stability-inflammatory pathway regulation-process threshold response” of BMEs' miRNAs, providing molecular targets and regulatory pathways for the development of dairy products that precisely preserve functional activity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117502"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227640","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":"DeepSANet: A deep learning approach for hierarchical geographical source attribution of Salmonella","authors":"Shan Liang ,&nbsp;Shaohui Mei ,&nbsp;Jiahao Ji ,&nbsp;Bingkui Li ,&nbsp;Mingyuan Xu ,&nbsp;Miaomiao Chen ,&nbsp;Yawen Huang ,&nbsp;Yuxin Zheng ,&nbsp;Di Chen ,&nbsp;Xiangyu Deng ,&nbsp;Shaoting Li ,&nbsp;Hongmei Zhang","doi":"10.1016/j.foodres.2025.117554","DOIUrl":"10.1016/j.foodres.2025.117554","url":null,"abstract":"<div><div>Microbial foodborne pathogens pose serious threats to public health and the food industry, with <em>Salmonella</em> being particularly widespread and hazardous. Tracing its geographical origins is crucial for outbreak control and prevention. However, existing genomic approaches lack required precision. To address this, we propose a deep source attribution network (DeepSANet) for hierarchical geographical source attribution of <em>Salmonella</em>, as the first to introduce deep learning to this task. In DeepSANet, a Swin Transformer is used to generate deep representations for genomic data. Then, we introduce the parallel hierarchical predictor (PHP) module to achieve simultaneous predictions of multi-level geographical origins. Finally, an adaptive hierarchical transfer (AHT) loss is designed to leverage the label hierarchy, enhancing prediction accuracy and consistency across multiple granularities. We conducted experiments on a public <em>Salmonella enterica</em> serovar Enteritidis genome dataset. DeepSANet outperforms existing methods, achieving source attribution accuracies of 91.88 %, 87.05 %, and 80.83 % at the region, subregion, and country levels, respectively. To comprehensively evaluate the generalizability of the proposed method, we constructed a large-scale dataset for <em>Salmonella</em> hierarchical geographical source attribution based on the EnteroBase, comprising globally distributed isolates across diverse serovars. Results show that DeepSANet achieves over 90 % source prediction accuracy across all geographical levels, demonstrating generalization capability to diverse serovars. Notably, above performance was achieved using only 3,002 core genome multilocus sequence typing (cgMLST) loci as features, highlighting the model's efficiency and practicality. These findings suggest that deep learning holds promise for supporting foodborne pathogen surveillance.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117554"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154369","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":"Potential interaction mechanism of glucose oxidase and cooked-induced components of peach puree during thermal processing","authors":"Gege Liu,&nbsp;Jinfeng Bi,&nbsp;Min Gou,&nbsp;Qinqin Chen","doi":"10.1016/j.foodres.2025.117541","DOIUrl":"10.1016/j.foodres.2025.117541","url":null,"abstract":"<div><div>“Cooked” flavor was the key factor affecting the aroma quality of peach puree (PP) during thermal treatments, and it could be effectively regulated by glucose oxidase (GOD). However, the interaction between GOD and “cooked” components needs in-depth research. In this study, 28 aroma-active compounds with odor activity value ≥1 were first identified in PP during concentration and sterilization. It was confirmed that 1-octen-3-one contributed to the “cooked” attribute using sensomics including aroma recombination and omission, and the odor was enhanced when its concentration was ≥1.25 μg/g. GOD (1 mg/g) could effectively eliminate 1-octen-3-one in PP during concentration and sterilization via linoleic acid and linolenic acid metabolisms. Molecular simulation results further revealed that a weak interaction force was formed between linolenic acid and GOD with a lower binding energy of −126.57 kJ/mol through van der Waals forces, hydrogen bonds, electrostatic interactions (salt bridge) and hydrophobic (pi-alkyl) interactions. Furthermore, changes in fluorescence intensity of GOD and its stable activity indicated the structure of the linolenic acid-GOD complex was relatively stable. These findings could provide a theoretical basis for improving the aroma quality of PP.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117541"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117825","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":"High internal phase Pickering emulsion gel stabilized by whey protein isolate/rutin/guar gum complex for 3D bio-inks","authors":"Yeon Ho Kim ,&nbsp;Youngkyoung Jeong ,&nbsp;Yoon Hyuk Chang","doi":"10.1016/j.foodres.2025.117569","DOIUrl":"10.1016/j.foodres.2025.117569","url":null,"abstract":"<div><div>Recently, 3D bio-printing technology has been interested in the food tech fields, such as 3D bio-inks of alternative food and 3D scaffolds of cultured meat. However, previous researches on 3D bio-inks have used protein and polysaccharide as the main sources. The study for 3D bio-inks containing lipid to have 3D printability has been required. Therefore, the protein/polyphenol/polysaccharide complex was applied as a stabilizer to the high internal phase Pickering emulsion gel (HIPE) to improve 3D printability. The aims of this study were 1) to prepare a ternary complex by linking whey protein isolate/rutin/guar gum (WPI/RU/GG), 2) to develop the HIPE stabilized by WPI/RU/GG, and 3) to analyze the correlation between the chemical, morphological, and rheological properties of HIPE and their 3D printability. The successful synthesis of the ternary complex was identified by the results of fluorescence, FT-IR, and XRD spectra with considerable changes in characteristic peaks of the ternary complex. The HIPE stabilized by WPI/RU/GG, O/W emulsion exhibited stable self-standing properties for 3 weeks. These HIPE stabilized by WPI/RU/GG demonstrated a smaller and denser droplet size compared to those stabilized by WPI alone. Rheological analysis indicated a significant increase in storage modulus (G′) and loss modulus (G″) due to the incorporation of WPI with RU and GG. Additionally, the creep test and three interval thixotropic recovery test showed a high recovery property, contributing to the stable 3D printability of HIPE stabilized by WPI/RU/GG. Therefore, these results suggest that HIPE stabilized by WPI/RU/GG can be unique candidates for 3D bio-inks with controlling fat in the 3D bioprinting industry.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117569"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154350","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 different amounts of steamed Polygonatum sibiricum on in-vitro digestion of extruded rice","authors":"Ahmed H. Abdullah ,&nbsp;Manman Lu ,&nbsp;Zhilong Zeng ,&nbsp;Yijia Li ,&nbsp;Haoyuan Wang ,&nbsp;Qin Xiaoli ,&nbsp;Naglaa A.A. Abd-Elkarim ,&nbsp;Eman M.A. Taha ,&nbsp;Xiong Liu","doi":"10.1016/j.foodres.2025.117533","DOIUrl":"10.1016/j.foodres.2025.117533","url":null,"abstract":"<div><div>In this study, steamed <em>Polygonatum sibiricum</em> (SPS) was utilized as a novel source of polysaccharides and saponins to improve the glycemic response of extruded rice by combining rice flour with various amounts of SPS (0 %, 3 %,<!--> <!-->and 5 % <em>w</em>/w), to reform extruded rice-SPS complexes using twin-screw extrusion. The effects of SPS on cooking and textural properties, in vitro starch digestion, thermal properties, crystalline structure, and morphology were thoroughly investigated. The results indicated that SPS enhanced cooking performance, leading to longer cooking times, improved water absorption, and increased cooking loss. In vitro digestion experiments revealed a significant increase in slowly digestible starch (SDS) and resistant starch (RS) levels with adding SPS, indicating a deceleration in starch hydrolysis. Structural analyses using X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) showed that SPS interacted with rice starch during extrusion, resulting in decreased crystallinity due to complex formation. The expected glycemic index (eGI) of the extruded rice decreased significantly from 90.39 to 83.72 with adding SPS. These findings suggest that SPS is a valuable supplement for enhancing the glycemic response of extruded rice by lowering its eGI and improving water absorption.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117533"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154586","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":"Valorization and application of coffee husks extracts in cassava starch-based biodegradable packaging","authors":"Gabriele Paola da Silva Francisco ,&nbsp;Valéria Maria Costa Teixeira ,&nbsp;Grazielle Oliveira ,&nbsp;Matheus Samponi Tucunduva Arantes ,&nbsp;Washington Luiz Esteves Magalhães ,&nbsp;Vanessa Carvalho Rodrigues ,&nbsp;Angela Maria Gozzo ,&nbsp;Evandro Bona ,&nbsp;Aline Takaoka Alves Baptista ,&nbsp;Anielle de Oliveira","doi":"10.1016/j.foodres.2025.117572","DOIUrl":"10.1016/j.foodres.2025.117572","url":null,"abstract":"<div><div>The growing demand for sustainable packaging with functional properties has encouraged the development of polymeric films incorporating bioactive compounds and the valorization of agro-industrial residues. In this study, active cassava starch-based films were produced (FC – without extract) and compared to films containing coffee husk extract at concentrations of 0.5 % (F5) and 0.75 % (F75). The aim of this work was to evaluate the effects of incorporating these compounds on the physical, thermal, mechanical, optical, and functional properties of the polymeric matrix. The Scanning Electron Microscopy (SEM) images revealed homogeneous surfaces with good extract dispersion, corroborated by elemental composition via Energy Dispersive X-ray Spectroscopy (EDS). Thermogravimetry (TGA) and Differential Scanning Calorimetry (DSC) analyses indicated higher stability, with degradation temperatures exceeding 300 °C. Regarding mechanical properties, tensile strength increased from 10.31 MPa (FC) to 66.06 MPa (F75). Elongation at break also increased significantly in the extract-containing films, rising from 0.27 % (FC), characteristic of a rigid material, to 2.67 % (F5) and 3.28 % (F75), suggesting a plasticizing effect. The control film exhibited low absorption in the UV–Vis range, whereas the incorporation of the extract significantly increased absorption, improving UV-blocking capacity. Extract-enriched films demonstrated significant antioxidant activity, with values of F75 of 15.9 % (2,2-difenil-1-picril-hidrazil – DPPH), 44.3 % (2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) - ABTS), 25.1 μmol Trolox/g (Ferric Reducing Antioxidant Power - FRAP), and 53.7 mg GAE/g (Total Phenolic Content - TPC). Additionally, oxidative stability was assessed using the Rancimat method, where the film containing 0.75 % extract (F75) significantly increased the induction period of soybean oil compared to the control, confirming the protective effect of coffee husk phenolics against lipid peroxidation. Therefore, the incorporation of coffee husk extract provided the films with multifunctional enhancements, reflected in improved structural, mechanical, optical, and functional properties, reinforcing their applicability as a viable and sustainable alternative for active packaging.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"222 ","pages":"Article 117572"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145264508","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":"Effect of pre-drying storage and drying method on the quality of dried kelp","authors":"Jonas Steenholdt Sparvath ,&nbsp;Aurora Luiza Cardoso ,&nbsp;Turid Rustad ,&nbsp;Nikoline Ziemer ,&nbsp;Lisbeth Truelstrup Hansen","doi":"10.1016/j.foodres.2025.117568","DOIUrl":"10.1016/j.foodres.2025.117568","url":null,"abstract":"<div><div>Farmed kelp (<em>Alaria esculenta</em> and <em>Saccharina latissima</em>) can be the future North Atlantic Ocean crop, in coastal areas of Greenland, the Faroe Islands, and Norway. One of the main bottlenecks in upscaling kelp production is stabilising the annual harvest before it spoils. Microbial quality changes were investigated during chilled storage of seven and ten days for fresh <em>A. esculenta and S. latissima</em>, respectively, and subsequent stabilisation by either convection (37.2 °C) or ambient temperature (range 5–10 °C) atmospheric drying. The quality of the dried kelps was determined by their swelling, water-, and lipid-binding capacity. Microbial loads (3 M Aerobic Count Plate) were 4.0–4.5 log(CFU/g_{wet weight}) at harvest time for the two species and increased to 5.9–6.1 log(CFU/g_{wet weight}) after seven days of storage at 2–3 °C. For fresh kelp, which was immediately dried, both drying processes had a limited impact on the bacterial loads, with reductions of 0.3 to 2.0 log(CFU/g_{corrected wet weight}) during the process. In contrast, the same drying process resulted in reductions of 4.2 to 5.1 log(CFU/g_{corrected wet weight}) for kelp, which had been stored for seven days before drying. Dried <em>S. latissima</em> showed significantly higher swelling and water-binding capacities than <em>A. esculenta,</em> regardless of the drying method. Drying at ambient temperature over three days yielded higher lipid-binding capacity for both species than convection drying. Based on the bacterial concentrations, the seaweed should be stabilised within the first five days of post-harvest chilled storage. Convection drying inactivates more bacteria and has a shorter process time (2.5 h). However, if the kelp is intended for use in a lipid-rich product like pesto, the slower ambient temperature drying might be beneficial.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117568"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117577","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":"Construction and characterization of cortex-stripped Clostridium perfringens spores","authors":"Longgang Yan ,&nbsp;Miaoyun Li ,&nbsp;Yueyu Bai ,&nbsp;Yaodi Zhu ,&nbsp;Yangyang Ma ,&nbsp;Lijun Zhao ,&nbsp;Lingxia Sun ,&nbsp;Gaiming Zhao ,&nbsp;Dong Liang","doi":"10.1016/j.foodres.2025.117540","DOIUrl":"10.1016/j.foodres.2025.117540","url":null,"abstract":"<div><div>The complex multilayered structure of bacterial spores poses a challenge to investigating the mechanisms governing inner membrane responses. However, when the extracellular wall, spore coat, and cortex are effectively removed, revealing the vesicles of the spore inner membrane, it would provide a more direct insight into the changes in the inner membrane. To achieve complete exposure of the intima, the effectiveness of four methods for removing the cell wall, spore coat, and cortex was evaluated. The treatment with alkaline protein denaturant (SDS-DTT) and lysozyme maintained membrane integrity, with 1.2 log ±0.23 CFU/mL plate counts, while other methods caused membrane damage. The morphological analysis revealed a reduction in the spore's long and short axis from 1.77 ± 0.17 μm to 1.42 ± 0.15 μm, and from 1.12 ± 0.04 μm to 0.83 ± 0.08 μm, respectively, while the inner membrane remained intact. Germination efficiency increased from 0.274 to 0.338, and DPA release increased from 1.46 to 1.59, with both properties closely resembling the original spores (&gt;95 % similarity). However, heat resistance decreased by 20 %. The combined treatment preserved the biological activity of cortex-free spores, showing similar changes to those in the original spores, confirming that the cortex mainly enhances heat resistance. Removing the cortex allowed more direct observation of inner membrane dynamics and offers a valuable tool for studying spore biology. This approach provides a foundation for future research into spore regulation and inner membrane functions.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117540"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145117832","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":"Removal of heavy metals and enhancement of flavor from Sargassum fusiforme through sequential processing involving steaming, citric acid, and fermentation","authors":"Xuanyu Ren ,&nbsp;Xin Yang ,&nbsp;Ginnae Ahn ,&nbsp;Haiyang Zhang ,&nbsp;Lei Wang ,&nbsp;Xiangzhao Mao","doi":"10.1016/j.foodres.2025.117549","DOIUrl":"10.1016/j.foodres.2025.117549","url":null,"abstract":"<div><div>This study investigated the effects of steaming, citric acid washing, and microbial fermentation on heavy metal content and flavor in <em>Sargassum fusiforme</em>. The optimal processing combination (M-5 %ST-5)-sequential steaming (2 h), 0.64 % citric acid (70 °C, 2 h), and 5 % <em>S. thermophilus</em> fermentation (5 days) -significantly reduced As, Cr, and Cd contents from 97.2 ± 4.4, 47.4 ± 3.4, and 4.7 ± 0.1 mg/kg to 5.3 ± 0.8, 3.1 ± 0.2, and 3.3 ± 0.4 mg/kg, achieving removal rates of 94.5 %, 93.5 %, and 29.8 %, respectively. GC-IMS analysis identified 44 volatile compounds, revealing a decrease in aldehydes and ketones (fishy odor) and distinct flavor profiles during processing. Electronic tongue and sensory evaluation indicated that the M-5 %ST-5 processed sample developed a whitish appearance, softened texture, and pleasant floral and fatty aromas, with a dominant sweet taste that received the highest sensory score. These findings demonstrate an effective strategy for improving the safety and consumer acceptance of <em>S. fusiforme</em>.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"221 ","pages":"Article 117549"},"PeriodicalIF":8.0,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154371","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}