Innovative Food Science & Emerging Technologies最新文献_第2页

Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis 利用基础模型和迁移学习进行肽转运预测、分子味道分类和视觉纹理分析

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI: 10.1016/j.ifset.2025.104247

Yizhou Ma , Qing Ren , Kasper Hettinga , Vincenzo Fogliano

{"title":"Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis","authors":"Yizhou Ma , Qing Ren , Kasper Hettinga , Vincenzo Fogliano","doi":"10.1016/j.ifset.2025.104247","DOIUrl":"10.1016/j.ifset.2025.104247","url":null,"abstract":"<div><div>Foundation models (FMs) offer powerful tools for modeling symbolic and image data in food science through transfer learning. This study presents three applications demonstrating how pre-trained FMs can improve prediction tasks commonly found in experimental food science data. First, embeddings from the “Evolutionary Scale Model Cambrian” protein language model were used to classify the Caco-2 monolayer transportability of goat milk-derived peptides based on their amino acid sequences. The resulting model achieved an accuracy of 0.89, outperforming conventional peptide embedding methods. Second, the “MolFormer” chemical language model was applied to predict tastes of small molecules (sweet, bitter, umami), achieving an accuracy of 0.99 and surpassing chemoinformatic-based models. Third, image embeddings from a vision transformer model (“Contrastive Language-Image Pre-training”) were used to predict fibrousness in meat analogue samples. This approach improved upon previous automated image analyses and successfully handled samples with complex appearance. These examples demonstrate that transfer learning from FMs enables accurate and scalable prediction models for food science applications. The transfer learning approach supports integration of protein, chemical, and image data, offering a unified framework for diverse experimental data analysis in food science, with the potential to accelerate innovation in novel food design and predictive food manufacturing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104247"},"PeriodicalIF":6.8,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145154163","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}

引用次数: 0

A data-driven fusion convolutional neural network framework for predicting frequency-dependent microwave heating performance across foods 一个数据驱动的融合卷积神经网络框架，用于预测频率相关的食品微波加热性能

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI: 10.1016/j.ifset.2025.104244

Ran Yang , Jiajia Chen

{"title":"A data-driven fusion convolutional neural network framework for predicting frequency-dependent microwave heating performance across foods","authors":"Ran Yang , Jiajia Chen","doi":"10.1016/j.ifset.2025.104244","DOIUrl":"10.1016/j.ifset.2025.104244","url":null,"abstract":"<div><div>The complementary-frequency shifting strategy has been developed as a promising approach to improve heating uniformity in solid-state microwave processing. However, an extensive frequency-sweeping stage is needed to collect all frequency-dependent thermal patterns, consuming approximately 20 % of the total heating time (roughly 1 min of a 6-min heating cycle). This study introduces a data-driven fusion convolutional neural network (CNN) model that can predict multiple frequency-dependent thermal patterns requiring only one pattern collected as a seed, effectively eliminating the time-consuming frequency-sweeping stage in the dynamic frequency shifting process. The optimized model showed good prediction accuracy with SSIM around 0.9 and RMSE values of 0.86 °C. The trained model is versatile and can be seamlessly adopted across various seed frequencies, food materials, and geometries. Statistical analysis indicates that the model performance is not affected by the seed frequency used or food materials involved, while the food geometries not represented in the training dataset may result in reduced prediction accuracy. Nevertheless, the model can still properly locate the hot and cold spots regardless of those potential affecting factors, which is crucial for determining complementary patterns for shifting. Demonstrated by Multiphysics simulations, the optimized model applied to dynamic frequency shifting shows more stable temperature change during heating, potentially enhancing food quality preservation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104244"},"PeriodicalIF":6.8,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145134895","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}

引用次数: 0

Ultrasound-assisted nanoemulgel preparation: A one-step approach for enhanced rheo-tribological properties 超声辅助纳米凝胶制备：增强流变摩擦学性能的一步法

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI: 10.1016/j.ifset.2025.104246

Giorgio Innocenzo Ascrizzi , Carlos Alberto Fuenmayor , Laura Piazza

{"title":"Ultrasound-assisted nanoemulgel preparation: A one-step approach for enhanced rheo-tribological properties","authors":"Giorgio Innocenzo Ascrizzi , Carlos Alberto Fuenmayor , Laura Piazza","doi":"10.1016/j.ifset.2025.104246","DOIUrl":"10.1016/j.ifset.2025.104246","url":null,"abstract":"<div><div>This study presents a low-frequency ultrasound (20 kHz)-assisted methodology for single-step nanoemulgel fabrication that simultaneously achieves homogenization and initiates gelation, thereby eliminating the conventional two-stage process requiring separate mechanical homogenization and subsequent gelation steps, streamlining production. Nanoemulgels were formulated using sunflower oil as the dispersed phase, Tween 20 as the emulsifier, and high-acyl gellan gum as the gelling agent. The effectiveness of this approach was evaluated using optical and fluorescence microscopy for structural visualization, rheological analysis for viscoelastic property assessment, and tribological evaluation for friction behavior characterization. Ultrasonication modified the polymeric gel network architecture, enhancing its structural coordination and mechanical strength. The resulting nanoemulgels demonstrated characteristic Stribeck curve friction behavior with reduced friction coefficients, attributed to their nanoscale droplets acting as lubricating agents. Increased specific energy input during ultrasonication yielded improvements in droplet size reduction, polydispersity, network structural coordination, and friction coefficient reduction. The one-step ultrasound-assisted approach successfully achieved concurrent nanoscale homogenization and gellan gelation onset, producing nanoemulgels with distinct functional properties compared to conventional emulgels. These nanoemulgel systems demonstrate significant potential for specialized food applications, including nutrient-dense formulations enriched with lipophilic bioactive and texture-modified foods designed for dysphagia management.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104246"},"PeriodicalIF":6.8,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157181","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}

引用次数: 0

Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties 从豆类和谷类蛋白质的混合物中开发高水分肉类类似物，以改善其质地和营养特性

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI: 10.1016/j.ifset.2025.104248

Swasti Mudgal, Abdul Mateen, Grishma Vengoti, Manoj Mathpati, Gurmeet Singh

{"title":"Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties","authors":"Swasti Mudgal, Abdul Mateen, Grishma Vengoti, Manoj Mathpati, Gurmeet Singh","doi":"10.1016/j.ifset.2025.104248","DOIUrl":"10.1016/j.ifset.2025.104248","url":null,"abstract":"<div><div>Combinations of three legume protein isolates (soy, pea & mung) with two cereal protein isolates (wheat gluten & rice) were studied for their amino acid profile, texture characteristics and colour, when extruded under high moisture conditions for high moisture meat analogue applications. The results show that blends comprising of legume protein & cereal protein in 70:30 ratio gave optimal results for both nutritional & textural profile. Comparison of textures of the extrudates for the various combinations revealed differences. Amongst the three legume proteins, mung bean based extrudates were harder than soy & pea based extrudates. Amongst the two cereal proteins, wheat gluten addition resulted in higher resilience & cohesiveness making extrudates rubbery, while addition of rice protein isolates reduced resilience & cohesiveness of the extrudates making them more brittle. These results provide insights on blending the various proteins to achieve high amino acid scores (AAS) & sufficient manoeuvrability to design high moisture meat analogue for whole meat applications with textures to suit different meat dishes & cultural preferences.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104248"},"PeriodicalIF":6.8,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157183","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}

引用次数: 0

Development of a cofactor-dependent enzymatic ligation-triggered rolling circle amplification-assisted CRISPR–Cas12a strategy for ATP detection via a personal glucometer in meat freshness evaluation 开发一种辅助因子依赖的酶连接触发滚动环扩增辅助CRISPR-Cas12a策略，通过个人血糖仪检测ATP，用于肉类新鲜度评估

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI: 10.1016/j.ifset.2025.104241

Feng He , Weiting Wang , Fan Su , Pengfei Du , Yaobo Liu , Peng Hu , Yanli Ma , Jianfang Cao , A.M. Abd El-Aty

{"title":"Development of a cofactor-dependent enzymatic ligation-triggered rolling circle amplification-assisted CRISPR–Cas12a strategy for ATP detection via a personal glucometer in meat freshness evaluation","authors":"Feng He , Weiting Wang , Fan Su , Pengfei Du , Yaobo Liu , Peng Hu , Yanli Ma , Jianfang Cao , A.M. Abd El-Aty","doi":"10.1016/j.ifset.2025.104241","DOIUrl":"10.1016/j.ifset.2025.104241","url":null,"abstract":"<div><div>Adenosine triphosphate (ATP), a central molecule in microbial energy metabolism, serves as a critical indicator for assessing food freshness. Herein, we developed a portable and sensitive ATP quantitative platform by integrating a cofactor-dependent enzymatic ligation-triggered rolling circle amplification (RCA)-assisted CRISPR-Cas12a strategy with a glucometer readout. T4 DNA ligase recognizes ATP to form circular DNA templates, initiating RCA reactions that generate amplicons. These amplicons activate CRISPR-Cas12a to cleave ssDNA-invertase conjugates, releasing invertase. The released invertase hydrolyzes sucrose into glucose, which is quantified using a glucometer. Glucometer signals correlate linearly with ATP concentrations from 5 to 200 nmol/L, with a detection limit of 1.08 nmol/L. Furthermore, the linear relationship between ATP levels on meat surfaces and total viable counts was validated. This strategy's accuracy was confirmed through fluorescence recovery experiments and commercial ATP kits, yielding consistent results that highlight the practical application potential of this method for assessing meat freshness.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104241"},"PeriodicalIF":6.8,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157184","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}

引用次数: 0

Comparative evaluation of pulsed electric field and assisted technology alkalization on the quality characteristics of cocoa powder 脉冲电场与辅助技术碱化对可可粉品质特性的比较评价

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-23 DOI: 10.1016/j.ifset.2025.104245

S Harish , K Sandhya , Vincent Hema , Ashish Rawson , Venkatachalapathy Natarajan

{"title":"Comparative evaluation of pulsed electric field and assisted technology alkalization on the quality characteristics of cocoa powder","authors":"S Harish , K Sandhya , Vincent Hema , Ashish Rawson , Venkatachalapathy Natarajan","doi":"10.1016/j.ifset.2025.104245","DOIUrl":"10.1016/j.ifset.2025.104245","url":null,"abstract":"<div><div>This study investigates the use of thermal (T), pulsed electric field (PEF), combined PEF & T (PEF + T) and combined PEF and ultrasound (US) treatments (PEF + US) as alternatives to conventional thermal alkalization of cocoa powder. The study aimed to evaluate the effects of T, PEF, PEF + T, and PEF + US on the physicochemical, functional, and antioxidant characteristics of cocoa powder at different PEF voltages (10–40 kV/cm) and in combination with fixed US conditions (40 kHz, 10 min). The alkalization of cocoa powder was performed using a 0.5 % potassium carbonate solution, followed by various treatment combinations. Among these, samples subjected to PEF treatment at 10 kV/cm demonstrated superior retention of total phenolic content (TPC) (32.54 mg GAE/g) and total flavonoid content (TFC) (2.79 mg QE/g) compared to other techniques, but exhibited poor solubility. The PEF 40 kV/cm + US treatment enhanced the retention of bioactive components (97.9 % theobromine and 81.09 % caffeine), a significantly higher concentration compared to other treatments. It also resulted in the highest solubility of 26.9 %, nearly 10 % greater than that of thermal alkalization. This improvement can be attributed to the elevated free amino acid content (3.5 mg/g) observed in the PEF 40 kV/cm + US treatment, as these low-molecular-weight, hydrophilic compounds facilitate solubility enhancement. Overall, PEF 40 kV/cm + US treatments emerged as a promising non-thermal alternative to conventional thermal alkalization, effectively improving the functional properties and retaining the bioactive components of cocoa powder.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104245"},"PeriodicalIF":6.8,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157136","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}

引用次数: 0

Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts 新型弯曲折流板和不同管式单道管壳式换热器的计算分析

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-22 DOI: 10.1016/j.ifset.2025.104243

Kubra Bulduk-Sahin , Mustafa Ozturk , Murat Sahin , Ferruh Erdogdu

{"title":"Computational analysis of single-shell-pass shell-and-tube heat exchangers with novel curved baffles and various tube layouts","authors":"Kubra Bulduk-Sahin , Mustafa Ozturk , Murat Sahin , Ferruh Erdogdu","doi":"10.1016/j.ifset.2025.104243","DOIUrl":"10.1016/j.ifset.2025.104243","url":null,"abstract":"<div><div>Segmental and helical baffle designs for shell and tube heat exchangers (STHE) are generally used in industrial processing while curved baffles can be considered within the shell with various tube layouts to improve the shell-side fluid direction and increase heat transfer rate (heat transfer coefficient) and hydraulic (pressure drops) efficiencies. Therefore, the objective of this study was to evaluate the STHE performance by using novel curved baffle designs and tube layouts for heat transfer and hydraulic enhancements.</div><div>For this purpose, a computational approach was applied in an industrial scale STHE geometry, and curved baffles with their radii up to 1000 mm were considered in baffle arrangement configurations with different tube layouts. The computational model was validated with respect to the results of empirical approach and experimental studies, and the validated model was used to determine the effects of baffles numbers and their placement with a curved radius on thermal and hydraulic efficiency. It was demonstrated that the use of novel curved baffles resulted in enhanced heat transfer with lower pressure drops. Optimal curved radius was also determined for baffle placement configurations. While the helical baffles are preferred in designing the STHEs, curved baffles are also possible to use as an alternative choice with their installation and manufacturing flexibilities.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104243"},"PeriodicalIF":6.8,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145157185","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}

引用次数: 0

Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers 脉冲电场辅助马铃薯皮副产品水分馏成多功能食品成分：酚类物质、富含蛋白质的淀粉和膳食纤维

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-20 DOI: 10.1016/j.ifset.2025.104242

Gabriela Carolina Milanezzi, Eric Keven Silva

{"title":"Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers","authors":"Gabriela Carolina Milanezzi, Eric Keven Silva","doi":"10.1016/j.ifset.2025.104242","DOIUrl":"10.1016/j.ifset.2025.104242","url":null,"abstract":"<div><div>The development of multifunctional, clean-label food ingredients from agro-industrial residues is essential to support circular economy principles and next-generation food systems. In this study, a novel aqueous fractionation process assisted by pulsed electric field (PEF) pretreatment was proposed to recover multiple functional ingredients from potato peel by-products (PPB). PEF was applied at 1, 3, and 5 kV/cm (500 pulses, 50 μs, 1 kHz), followed by sequential extractions using water at pH 7. This approach yielded three distinct fractions: (<em>i</em>) an aqueous extract rich in phenolic compounds and soluble proteins, (<em>ii</em>) a starch-based fraction with residual proteins, and (<em>iii</em>) a dietary fiber-rich flour (DFF). PEF significantly influenced phenolic recovery, with 3 kV/cm achieving the highest total phenolic content (TPC), while antioxidant activity (FRAP) remained unchanged. HPLC analysis revealed electric field-dependent variations in individual phenolics (ferulic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, trans-cinnamic acid, and kaempferol-3-O-rutinoside), suggesting possible conversion or degradation pathways. Although starch yield and composition were not affected, PEF altered granular morphology, reduced particle size, and modulated techno-functional properties, including pasting behavior and water adsorption capacity. Moderate intensity (3 kV/cm) increased peak viscosity, whereas 5 kV/cm enhanced hygroscopicity, indicating structural reorganization. Proteins maintained their molecular integrity across all fractions, although solubility decreased at higher intensities. Overall, PEF-assisted fractionation enables the generation of sustainable hydrocolloid-rich ingredients with tailored techno-functional properties for food formulation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"106 ","pages":"Article 104242"},"PeriodicalIF":6.8,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145134894","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}

引用次数: 0

Effect of domesticated aspergillus fermentation on flavor profiles and metabolomic changes in quick-brewed fish sauce derived from mackerel offal 驯化曲霉发酵对马鲛鱼碎料快酿鱼露风味特征及代谢组学变化的影响

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-18 DOI: 10.1016/j.ifset.2025.104235

Jing Li , Chunyu Zhao , Jiabo Huang , Shuhong Ye , Wentao Su , Pengfei Jiang

引用次数: 0

Enhancing the phenolic profile and antioxidant activity in corn silk via solid-state fermentation with Aspergillus niger 黑曲霉固态发酵提高玉米丝酚类成分及抗氧化活性

IF 6.8 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-09-18 DOI: 10.1016/j.ifset.2025.104239

Oleg Frumuzachi , Alexandru Nicolescu , Gheorghe-Adrian Martău , Răzvan Odocheanu , Floricuța Ranga , Andrei Mocan , Dan Cristian Vodnar

{"title":"Enhancing the phenolic profile and antioxidant activity in corn silk via solid-state fermentation with Aspergillus niger","authors":"Oleg Frumuzachi , Alexandru Nicolescu , Gheorghe-Adrian Martău , Răzvan Odocheanu , Floricuța Ranga , Andrei Mocan , Dan Cristian Vodnar","doi":"10.1016/j.ifset.2025.104239","DOIUrl":"10.1016/j.ifset.2025.104239","url":null,"abstract":"<div><div>Corn silk (<em>Stigma maydis</em>), an agricultural residue of maize cultivation, is rich in bioactive compounds, being however underutilized. This study aimed to evaluate whether solid-state fermentation (SsF) with <em>Aspergillus niger</em> can be applied as a sustainable bioprocessing strategy to enhance the phenolic profile and antioxidant potential of corn silk. Throughout 10 days of fermentation, a notable increase in total phenolic content (73 % increase via the Folin-Ciocalteu method) and total flavonoid content (37 % increase via the AlCl<sub>3</sub> method) was observed. HPLC-DAD-ESI-MS analysis identified 17 individual phenolic compounds, primarily flavones and hydroxycinnamic acids. Significant increases were recorded for 4-caffeoylquinic, 5-synapoylquinic, 4-feruloylquinic, and 3-synapoylquinic acids, indicating effective enzymatic release of bound phenolics by <em>A. niger</em>, while levels of flavone glycosides declined and their corresponding aglycones increased. Simultaneously, antioxidant activity also improved significantly in ABTS<sup>+</sup>, DPPH, and FRAP assays, though no substantial increase was detected using the CUPRAC method. Additionally, <em>A. niger</em> metabolized available saccharides (glucose, fructose, and xylose) and produced organic acids, including oxalic, citric, and malic acids, as fermentation by-products. Overall, this study demonstrates that SsF with <em>A. niger</em> is a promising approach for improving the bioactive composition of corn silk, supporting its valorization as a low-cost substrate for the development of functional foods, nutraceuticals, or other value-added applications within the circular bioeconomy.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104239"},"PeriodicalIF":6.8,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145095952","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}

引用次数: 0