Innovative Food Science & Emerging Technologies最新文献

{"title":"Corrigendum to “Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis” [Innovative Food Science & Emerging Technologies 105, 104247]","authors":"Yizhou Ma , Qing Ren , Kasper Hettinga , Vincenzo Fogliano","doi":"10.1016/j.ifset.2025.104377","DOIUrl":"10.1016/j.ifset.2025.104377","url":null,"abstract":"","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104377"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145747657","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":"Atmospheric cold plasma-enhanced thermal gelation of beef myofibrillar proteins: Structural modifications and underlying mechanisms","authors":"Huanhuan Li ,&nbsp;Xorlali Nunekpeku ,&nbsp;Wei Zhang ,&nbsp;Selorm Yao-Say Solomon Adade ,&nbsp;Jingsa Zhao ,&nbsp;Md Mehedi Hassan ,&nbsp;Quansheng Chen","doi":"10.1016/j.ifset.2025.104381","DOIUrl":"10.1016/j.ifset.2025.104381","url":null,"abstract":"<div><div>Atmospheric cold plasma (ACP) is a promising non-thermal processing technology capable of modifying protein structures and enhancing functional performance in food systems. In this study, the effect of atmospheric cold plasma (ACP) treatment on the gel quality of minced beef was investigated, with emphasis on the underlying gel quality change mechanisms involving myofibrillar protein (MP) aggregation and conformational modifications. Firstly, minced beef was exposed to ACP for 30–180 s, then divided into two portions: one was subjected to stepwise heating (40 °C/30 min + 80 °C/30 min) for gel quality assessment, while the other was used to extract MPs for structural characterization. The results showed that 60–90 s treatment resulted in the most significant improvement in gel characteristics, with gel strength more than doubling (5800 g·mm vs. 2200 g·mm) and textural attributes such as springiness and cohesiveness significantly improving. To uncover the mechanism of gel quality improvement, the study analyzed MP solubility, sulfhydryl modifications, surface hydrophobicity, secondary structure, and aggregation behavior. The findings showed that ACP induced controlled protein unfolding and β-sheet enrichment, which facilitated efficient cross-linking during heating and enhanced gel network formation. Furthermore, rheological evaluation confirmed higher storage modulus (G′) and favorable tan δ, consistent with strong yet elastic gel networks. Notably, WHC remained relatively stable (66.2–67.5 %) across treatments, indicating that gel strengthening occurred through improved protein organization without compromising water retention. These insights provide a mechanistic understanding of how ACP influences gel quality, thus supporting ACP as a promising clean-label strategy to improve the texture and functionality of meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104381"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145690825","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":"Multifunctional green tea-loaded alginate/ polyvinyl alcohol aerogel pads: Fabrication, characterization, sustained release, and Salmon preservation","authors":"Ke Zhang ,&nbsp;Zhihua Li ,&nbsp;Yaning Qin ,&nbsp;Junjun Zhang ,&nbsp;Naymul Karim ,&nbsp;Sulafa B.H. Hashim ,&nbsp;Haoyang Xu ,&nbsp;Xiaowei Huang ,&nbsp;Jiyong Shi ,&nbsp;Xiaobo Zou","doi":"10.1016/j.ifset.2025.104301","DOIUrl":"10.1016/j.ifset.2025.104301","url":null,"abstract":"<div><div>Conventional food preservation materials often exhibit less/no biodegradability and multifunctionality, necessitating sustainable alternatives that combine active packaging with environmental safety. This study developed a multifunctional (biocompatible, nontoxic, high water-absorbable, sustain releasable, antioxidative/antimicrobial, and biodegradable) porous aerogel pad for food preservation (e.g. salmon). The aerogel pad was developed using sodium alginate (SA) and polyvinyl alcohol (PVA) as the structural matrix as well as green tea extract (GTE) as the active functional component. Systematic evaluation of GTE loading ratios (0–4.2 %) revealed that 3.0 % GTE exhibited a homogeneous three-dimensional interpenetrating network with the optimizing water absorption (2452.31 %), mechanical strength (hardness of 6308.61 g), and thermal stability. FTIR and SEM analyses confirmed a high-curvature pore structure formed between the GTE and matrix through hydrogen bonding interactions, which prolonged the antioxidant diffusion pathway as well as slowdown the release of antioxidant in aqueous- and lipid-rich simulants. In salmon preservation trials, the aerogel pads extended shelf life from 8 to 12 days, while soil degradation tests demonstrated complete biodegradation within 21 days. Above results together highlight that Alginate/PVA aerogel pad has potential as a sustainable, high-performance alternative for food packaging.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104301"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464510","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":"Tracing oxidation-driven soy protein isolate-oxidized alginate self-assembly behavior: Evolution of “linear-anchor” architecture and colloidal properties tuning","authors":"Xiaoyi Cheng,&nbsp;Shumeng Ma,&nbsp;Sijia Chen,&nbsp;Pengyang Zou,&nbsp;Qijia Mi,&nbsp;Hua Jin,&nbsp;Jing Xu","doi":"10.1016/j.ifset.2025.104367","DOIUrl":"10.1016/j.ifset.2025.104367","url":null,"abstract":"<div><div>Although protein-polysaccharide complexes have shown excellent structural and functional properties, the structure-activity relationship of the covalent complex system and the multifunctional potential remain unclear. In this study, with the objective of developing a multifunctional system, a soy protein isolate (SPI)-oxidized sodium alginate (OSA) composite was constructed based on oxidation degree regulation. The structure and micromorphology of the composite were systematically characterized. Based on the interfacial properties, in-depth studies were conducted on the functional characteristics, such as emulsification, foaming, and gelling. The results indicated that the Schiff base bond could be formed between SPI and OSA, and increased with the degree of oxidation. TEM showed that increased oxidation gradually shortened and thickened the relatively slender dendritic structures in the system, and spherical SPI particles were clearly aggregated on these dendritic OSA structures. Concurrently, the H₀, F₀, and interfacial tension in the system were reduced (NaIO₄:OSA ≤ 1:1), which was more conducive to enhancing its emulsification, foaming, and gelling properties. However, it was noted that there was a reduction in the extent of intricate cross-linking and system viscosity at NaIO₄:OSA = 2:1, which in turn was detrimental to the stabilization of the foam and the optimization of the gel properties. This research provided worthwhile theoretical support for the exploitation of multifunctional matrix protein-polysaccharide complexes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104367"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577192","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":"Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects","authors":"Nantawan Boonmee ,&nbsp;Andrea M. Liceaga ,&nbsp;Chayaphon Sriphannam ,&nbsp;Khanitta Ruttarattanamongkol","doi":"10.1016/j.ifset.2025.104371","DOIUrl":"10.1016/j.ifset.2025.104371","url":null,"abstract":"<div><div>Escalating antimicrobial resistance and consumer rejection of synthetic preservatives have created urgent demand for natural antimicrobial solutions from sustainable sources. This study systematically investigated synergistic non-thermal pretreatments combined with supercritical CO₂ (SC-CO₂) extraction to maximize liberation of dual antimicrobial fractions from commercially relevant edible insects. House crickets (AHCK, EU-approved for human consumption), black soldier fly larvae (BSFL, EU-approved for animal feed), and silkworm pupae (SWP, widely consumed in Asia) were subjected to ultrasonication (US, 5–15 min, 37 kHz) or high-pressure processing (HPP, 400–600 MPa, 5 min) prior to SC-CO₂ extraction (25–35 MPa, 30 min) or conventional solvent extraction. Peptide fractions underwent enzymatic hydrolysis and simulated gastrointestinal digestion to ensure bioavailability. Comprehensive antimicrobial screening against five major foodborne pathogens revealed distinct species-specific performance. BSFL demonstrated exceptional broad-spectrum efficacy with MIC values as low as 6.25 μL/mL against <em>S. aureus</em> and <em>E. coli</em>, attributed to remarkable lauric acid content (24.11 ± 0.15 %) representing 161-fold enrichment compared to AHCK (0.15 ± 0.01 %, <em>p</em> &lt; 0.05) and 345-fold compared to SWP (0.07 ± 0.01 %, <em>p</em> &lt; 0.05). Synergistic pretreatment integration achieved statistically significant enhancement: US + SC-CO₂ showed 2.4–3.8-fold improvement (<em>p</em> &lt; 0.05) over non-pretreated controls. BSFL peptides (&lt;3 kDa) exhibited activity against <em>P. aeruginosa</em> (1.17 ± 0.02 mm zone radius), a pathogen resistant to many antimicrobials and against which neither AHCK nor SWP peptides nor any insect oils showed activity. This green technology platform demonstrates significant potential for sustainable antimicrobial production, offering food manufacturers clean-label preservation alternatives while addressing regulatory and environmental considerations, establishing insect-derived bioactives as promising candidates for natural food preservation applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104371"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577262","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":"Tailored NaOH/phytic acid-driven method for fabricating carvacrol-loaded zein/trehalolipid nanoparticles with higher processing adaptability: Utilizing dual critical pH of wall and core materials","authors":"Jiyao Zhang,&nbsp;Shuyi Liu,&nbsp;Yajing Qi,&nbsp;Zhongwei Chen,&nbsp;Bin Xu","doi":"10.1016/j.ifset.2025.104365","DOIUrl":"10.1016/j.ifset.2025.104365","url":null,"abstract":"<div><div>Encapsulating within zein/trehalolipid nanoparticles (Z/TL) via NaOH/phytic acid-driven method (PAPD) can improve water solubility and stability of carvacrol (CAR). However, this technique still has limitations including empirically determined parameters and potential risk of core material degradation. In this respect, we introduced a strategy of positioning dual critical pH based on specific attributes of wall and core materials. The finest alkalization endpoint for Z/TL was determined by monitoring conformational changes across pH 7–12. Meanwhile, the suitable pH of deprotonation was identified by assessing pH-dependent water solubility and chemical stability of CAR. Obtained information was applied to modify PAPD into PAPD’. The colloidal properties, encapsulation efficiency (EE), loading capability (LC), environmental stress resistance, and <em>in vitro</em> release behavior of nanoparticles prepared using PAPD’ and PAPD were systematically compared. The optimal alkalinization endpoint for Z/TL was determined to be pH 11.25. where the degree of hydrolysis would not increase further, but the acceleration of increase in aqueous solubility would reach its maximum. The optimal pH of deprotonation for CAR was pH 11, balancing high solubility with controllable degradation. PAPD’-nanoparticles exhibited a smaller size (99.36 nm), higher ζ-potential (−43.91 mV), and improved EE/LC (97.95 %/29.39 %). Enhanced stability, along with a sustained release profile were demonstrated. Consumption of NaOH/PA was also reduced while maintaining required efficacy. Overall, customized PAPD’ not only improves the processing adaptability and flexibility of fabricating protein-based nanoparticles but also provides a theoretical framework and practical paradigm for the rational design of nanocarriers for bioactive compounds.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104365"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577259","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":"Structural and functional modification of egg white protein with plasma-activated water","authors":"Muhammad Waqar ,&nbsp;Abdul Mateen ,&nbsp;Worawan Panpipat ,&nbsp;Mudtorlep Nisoa ,&nbsp;Rotimi E. Aluko ,&nbsp;Lovedeep Kaur ,&nbsp;Manat Chaijan","doi":"10.1016/j.ifset.2025.104349","DOIUrl":"10.1016/j.ifset.2025.104349","url":null,"abstract":"<div><div>This study examined the effects of plasma-activated water (PAW) on structural and techno-functional properties of egg white protein (EWP). EWP was mixed with PAW or distilled water at a 1:2 (<em>w</em>/<em>w</em>) ratio and stirred (600 rpm, 4 °C) for 40 min (P40 or D40) and 120 min (P120 or D120), with untreated EWP as the control. Zeta potential decreased significantly with PAW treatment when compared to distilled water and control, indicating protein charge-related structural changes. Surface hydrophobicity of EWP increased markedly only in P120, while D40 and D120 showed moderate increases, suggesting PAW-induced reactive species primarily drive conformational changes rather than mechanical stirring. Intrinsic fluorescence showed tryptophan intensity stable in P40 but decreased in P120 and distilled water samples, indicating protein aggregation and tertiary disruption. FTIR spectra revealed shifts in amide I, II, and A regions for all treated samples, confirming structural modifications. A significant rise in dityrosine at P40 suggested early oxidative cross-linking, while SH content decreased across all treatments. Functionally, all treatments reduced protein solubility and increased turbidity. PAW notably enhanced oil-holding capacity, emulsifying activity index, and foaming ability, with P120 showing the highest foaming increase. Foam stability slightly declined but remained above 90 %. Gel hardness, springiness, and chewiness were unaffected, though P120 and D120 gels showed reduced gumminess and lower water-holding capacity. PAW-treated gels, especially P40, had higher whiteness. Microstructural analysis revealed similar dense protein networks across samples. Overall, PAW modulates EWP structure, enhancing interfacial properties while moderately affecting gel texture and water retention, particularly with prolonged exposure.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104349"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527262","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 high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers","authors":"Ahasanul Karim ,&nbsp;Emmanuel Freddy Osse ,&nbsp;Mohammed Aider ,&nbsp;Seddik Khalloufi","doi":"10.1016/j.ifset.2025.104355","DOIUrl":"10.1016/j.ifset.2025.104355","url":null,"abstract":"<div><div>Plant-based dietary fibers from cereals such as wheat and oats are increasingly incorporated into food formulations due to their nutritional and health-promoting benefits. However, their native structural characteristics, including high crystallinity, limited surface area, and restricted hydration capacity, can constrain their functionality in complex food systems. This study aimed to investigate the potential of high shear mixing (HSM) as a physical modification strategy to improve the structural and functional properties of wheat, oat-1, and oat-2 fibers. The fibers were subjected to HSM treatment and freeze-dried, and their water-holding capacity (WHC), oil-holding capacity (OHC), swelling behavior, glucose adsorption capacity (GAC), and emulsifying activity were evaluated. Structural alterations were examined using BET surface area analysis, Fourier-transform infrared spectroscopy, scanning electron microscopy, and X-ray diffraction. HSM combined with freeze-drying markedly modified fiber structure, as reflected in wheat, where the specific surface area increased from 1.30 to 5.62 m²/g, porosity rose from 94.59 to 97.56 %, and crystallinity index decreased from 49.88 to 47.75 %. These modifications were accompanied by improved WHC (5.5 to 8.29 g/g) and OHC (5.18 to 9.58 g/g). In contrast, GAC and emulsifying activity of wheat fibers decreased (7.2 to 5.9 mmol/g and 47 % to 45 %, respectively). Oat fibers, particularly oat-2, largely maintained their GAC and emulsifying properties, likely due to their higher soluble fiber fraction, including β-glucans. Overall, HSM demonstrated fiber-specific effects, enhancing hydration- and lipid-binding capacities while reducing some adsorption and interfacial properties. These findings highlight HSM as a promising technique to tailor cereal fibers for targeted food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104355"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527263","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":"Insight into the effects of high hydrostatic pressure on the structure, aggregation characteristic, and functional property of almond meal protein: An integrated experimental and molecular dynamics simulation study","authors":"Pimiao Huang ,&nbsp;Yuhang Jiang ,&nbsp;Wenping Kong ,&nbsp;Cindy ,&nbsp;Chun Cui","doi":"10.1016/j.ifset.2025.104362","DOIUrl":"10.1016/j.ifset.2025.104362","url":null,"abstract":"<div><div>Almond meal protein (AMP) represents a valuable plant-derived protein, however, the effects of high hydrostatic pressure (HHP) on its structural and functional properties remain insufficiently explored. This study aimed to assess how varying pressures and durations of HHP influence the structural and functional properties of AMP. Structural changes were analyzed using spectroscopic methods, revealing substantial changes in the secondary and tertiary structures induced by HHP, including protein unfolding that exposed previously buried chromophores and hydrophobic moieties. Additionally, the free sulfhydryl content declined by 34.7 %, while the particle size increased approximately fivefold, indicating the formation of macromolecular polymers or insoluble aggregates. These structural changes were accompanied by improved functionalities: the emulsifying activity index increased from 9.15 to 11.67 m²/g; the emulsifying stability index from 25.31 to 41.3 min; the foaming ability index from 13.40 % to 34.61 %; the foaming stability index from 10.92 % to 28.37 %; and the water-holding capacity from 2.59 to 8.57 g/g after HHP treatments. Moreover, molecular dynamics simulations further corroborated the experimental findings, illustrating HHP-induced unfolding and subsequent aggregation of AMP into compact assemblies. Overall, HHP serves as a promising technique for enhancing the functional properties of AMP, and computational simulations offer valuable insights for selecting treatment parameters and understanding the modification mechanisms.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104362"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145527173","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":"Fluorescence imaging as a potential sensor in the milling machine on different varieties of Sorghum (Sorghum bicolor L.)","authors":"Maulidia Hilaili ,&nbsp;Noelia Castillejo ,&nbsp;Lucia Russo ,&nbsp;Ayoub Fathi-Najafabadi ,&nbsp;Nurwahyuningsih ,&nbsp;Dimas Firmanda Al Riza ,&nbsp;Danial Fatchurrahman","doi":"10.1016/j.ifset.2025.104378","DOIUrl":"10.1016/j.ifset.2025.104378","url":null,"abstract":"<div><div>To improve sorghum yield in the milling process, researchers are still working to determine the appropriate method to eliminate the epidermis part of the grain precisely. This research aimed to examine the feasibility of using fluorescence spectroscopy and imaging as a sensor to monitor the milling process by differentiating between whole and milled grains. Fluorescence properties of sorghum in the seed form and after the milled form were reported. For each evaluation, five measurements of the Emission and Excitation Matrix (EEM) fluorescence were carried out through 5 samples taken from different milling replications. The red variety, Suri4, had a lower yield of 45 %, and it was necessary 10 times for polishing to remove the hard external layers. However, white and pale yellow varieties (KD4 and Bioguma) obtained the same yield, although the polishing times were different. The EEM fluorescence spectra showed distinct differences between the three sorghum varieties, even between KD4 and Bioguma, which had the most similar behavior. Two characteristic EEM peaks were identified for Bioguma (Ex280/Em330 and Ex365/Em450 nm) and KD4 (Ex280/Em330 and Ex280/Em450 nm) varieties. However, in the case of Suri4 variety, only one was reported (Ex365/Em450 nm). In this sense, the results demonstrate that both fluorescence spectroscopy and imaging are promising tools for differentiating between sorghum varieties and monitoring the milling process. In particular, image features extracted from fluorescence images under 420 nm excitation provided the clearest separation between varieties and their milling status.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"107 ","pages":"Article 104378"},"PeriodicalIF":6.8,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621104","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}