Innovative Food Science & Emerging Technologies最新文献

{"title":"Industrial adoption of emerging food processing technologies: Insights from the Canadian agri-food sector","authors":"Marie-Claude Gentès ,&nbsp;Rani P. Ramachandran ,&nbsp;Edmund Mupondwa ,&nbsp;Kelly A. Ross ,&nbsp;Tatiana Koutchma ,&nbsp;John Shi","doi":"10.1016/j.ifset.2025.104207","DOIUrl":"10.1016/j.ifset.2025.104207","url":null,"abstract":"<div><div>This project aimed to gather practical insights into the industrial adoption of 12 emerging food processing technologies: high pressure processing, pulsed electric fields, cold plasma, foam mat drying, electrolyzed water, microwave, ohmic heating, ozone, pulsed light, supercritical fluid extraction, ultrasound, and ultraviolet light. This was achieved through an online survey conducted in the Canadian agri-food sector where ten questions were asked and a co-creation workshop with key stakeholders within the food industry were asked to prioritize the findings. The collaborative approach was designed to leverage diverse expertise to support innovation in food processing. Key findings reflect the predominance of CEOs and business owners among survey respondents, highlighting the influence of decision-makers. Small and start-up companies were the most represented across various food sectors. Notably, start-ups appeared more inclined to adopt emerging technologies, probably due to their agility and innovation-driven culture. Cold plasma, pulsed electric fields, and supercritical fluid extraction were identified as the ones requiring more science-supported data. Microwave, ozone, and ultraviolet light were seen as more mature, while ohmic heating, ultrasound, and electrolyzed water were less commonly mentioned, indicating earlier stages of adoption. Major barriers to adoption included high equipment and maintenance costs, R&amp;D expenses, and limited government financial support. Reliable data on performance, energy use, and techno-economic analysis were deemed crucial for scaling technologies to commercial readiness. These insights can guide research, policy, and investment to support sustainable innovation in the agri-food sector.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104207"},"PeriodicalIF":6.8,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144989298","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":"Reversed weighing for non-invasive evaluation of ripeness of tomato fruits with self-powered tactile sensors","authors":"Shi-Yu Chen,&nbsp;Tao Feng,&nbsp;Zeng-Qiang Wu,&nbsp;Ning Bao","doi":"10.1016/j.ifset.2025.104209","DOIUrl":"10.1016/j.ifset.2025.104209","url":null,"abstract":"<div><div>Non-invasive evaluation of the ripeness of tomato fruits could significantly improve their production, marketing and nutrition considering their huge yields. Herein a strategy of reversed weighing was developed for quantitative and non-invasive assessment of their ripeness at different stages using self-powered tactile sensors prepared with two types of (polyvinyl alcohol (PVA)/barium titanate nanoparticles (BTO) and PVA/HOCH₂(CF₂)₃CH₂OH (2,2,3,3,4,4-hexafluoropentane-1,5-diol (HFPD) piezoelectric hydrogels (PEHs). PEHs were optimized based on their physical characteristics and piezoelectric responses generated from single PEHs tentacle under a static pressure of 1 N. Three PEHs tentacles with a static pressure of 1 N were applied for evaluation of tomato fruits ripeness to avoid any possible damages. Experimental results demonstrated that piezoelectric responses of PEHs gradually decreased with the increased storage days of tomato fruits, suggesting the capability of the self-powered tactile sensors for differentiation of the ripening stages. Furthermore, the piezoelectric signals of the sensors were correlated with the inside pH values and the gray values of tomato fruits at different ripening stages. The inside pH values and the gray values increased with the decreased of the piezoelectric signals when the tomato fruits transferred from immature to mature. This strategy could be potentially extended for construction of robotic hands for non-invasive and quantitative evaluation of the ripeness of fruits. This study suggested the potential applications of PEHs based self-powered tactile sensors for agricultural intelligence in precision agriculture.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104209"},"PeriodicalIF":6.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926033","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":"Investigation of the mechanism of H2O2 combined pulsed electric field treatment reducing the antigenicity of parvalbumin and tropomyosin by high-resolution mass spectrometry, molecular dynamics and DFT computation","authors":"Xiangfei Hu ,&nbsp;Hui Wang ,&nbsp;Qiannan Jiang ,&nbsp;Pingwei Wen ,&nbsp;Jie Cheng ,&nbsp;Haibin Liu ,&nbsp;Yueming Hu ,&nbsp;Zongcai Tu","doi":"10.1016/j.ifset.2025.104208","DOIUrl":"10.1016/j.ifset.2025.104208","url":null,"abstract":"<div><div>The mechanism of H₂O₂ combined pulsed electric field (PEF) treatment stimulating oxidation and decreasing allergenicity of parvalbumin of grass carp and tropomyosin of king prawn was clarified. Compared to H₂O₂ treatment alone, the IgG-binding capacity of parvalbumin and tropomyosin significantly decreased by 21.87 % and 81.18 % after H₂O₂ combined PEF treatment, while the IgE binding capacity reduced by 63.42 % and 76.91 %. •OH caused by electrochemical reaction triggered oxidative degradation of protein and disrupted their allergenic epitopes, which resulted in the structural unfolding, hydrophobic quenching and prevented the recognition by related antibody. Molecular dynamics showed that H₂O₂ combined PEF treatment promoted •OH interaction with surface residues than alone H₂O₂ treatment and PEF treatment, where the H₂O₂ treatment and H₂O₂ combined PEF treatment caused significant structural alterations of tropomyosin, which greatly converted α-helix to random coil. Furthermore, density functional theory calculation revealed that hydrogen abstraction at C_α rendered more stable intermediates where the spin density of the unpaired electron was lower, while alcohol formed by addition of •OH to the side chains was pretty stable but their phenyl and imidazolyl states were more preferred than the saturated side-chains-containing ones.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104208"},"PeriodicalIF":6.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144926032","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":"Harnessing the photothermal properties of table olives: A near-infrared light strategy for enhancing the shelf-life of low-salt naturally fermented black olives","authors":"Nevra Ozcelik ,&nbsp;Atena Ghosi Gharehaghaji ,&nbsp;Zeynep Delen Nircan ,&nbsp;Erkan Susamcı ,&nbsp;Feriste Ozturk Gungor ,&nbsp;Sahnur Irmak ,&nbsp;Hayriye Unal","doi":"10.1016/j.ifset.2025.104206","DOIUrl":"10.1016/j.ifset.2025.104206","url":null,"abstract":"<div><div>This study introduced a novel, non-chemical strategy for enhancing the microbial safety of low-salt, naturally fermented black table olives by harnessing their intrinsic light-to-heat conversion properties. Spectroscopic analysis revealed broad absorbance in the visible and near-infrared (NIR) regions, confirming that the olives acted as light-to-heat converters due to their rich phenolic and pigment content. When exposed to NIR light sources olive samples reached surface temperatures up to 80 °C within 7 min, providing the conditions required for localized photothermal inactivation of surface microorganisms. Artificial contamination experiments with <em>Clostridium butyricum</em> at an initial inoculum of ∼10⁸ CFU/mL showed a ∼ 4-log reduction after a 4-min NIR light treatment, with microbial counts reduced below the detection limit (&lt;1 log CFU/g) in some samples. <em>Listeria monocytogenes</em> viability decreased by ∼2.5 log units when irradiated on olive surfaces (∼10⁶ CFU/g), but no reduction was observed when the bacterial suspension alone was irradiated, confirming that inactivation occurred through an olive-mediated photothermal mechanism. SEM analysis revealed membrane disruption in treated cells, supporting heat-induced rather than non-thermal damage. Physicochemical analyses confirmed that the NIR light treatment did not significantly alter key quality attributes, including pH, color, firmness, dry matter, oil content, acidity, and total phenolic content. Sensory evaluation showed no significant differences in bitterness, acidity, firmness, fibrousness, or crunchiness, with only a minor reduction in perceived saltiness. A six-month ambient storage study (22–25 °C) revealed that a single pre-treatment with NIR light reduced total viable bacterial and mold counts by up to 2-log units compared to untreated controls, while preserving all physicochemical and sensory characteristics. These results demonstrated that NIR light irradiation is an effective, clean-label intervention capable of reducing microbial risks and maintaining product quality in low-sodium table olive formulations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104206"},"PeriodicalIF":6.8,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144919662","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":"Low–intensity pulsed electromagnetic field stimulation enhances fusion in bovine myoblasts and improves tensile properties of engineered skeletal muscle tissue","authors":"Chloë Deelkens ,&nbsp;Antoine Weisrock ,&nbsp;Lorenzo Fassina ,&nbsp;Maria Olenic ,&nbsp;Charlot Philips ,&nbsp;Jolanda van Hengel ,&nbsp;Bert Devriendt ,&nbsp;Lieven Thorrez","doi":"10.1016/j.ifset.2025.104204","DOIUrl":"10.1016/j.ifset.2025.104204","url":null,"abstract":"<div><div>Pulsed electromagnetic field (PEMF) stimulation has been widely investigated in musculoskeletal applications. This study investigates its application to promote bovine myoblast differentiation and maturation for cultured meat production, aiming to generate muscle constructs that better resemble conventional meat. PEMF stimulation duration and the effect of intermittent recovery were evaluated in terms of metabolic activity, differentiation markers, and structural characteristics in both 2D myoblast cultures and 3D bio-artificial muscle constructs. The best results were obtained with daily intermittent PEMF stimulation consisting of 90s stimulations separated by 30s breaks for 2h per day. This intermittent protocol increased the metabolic activity of myotubes, particularly those derived from low-fusion donors. Additionally, an increase in myoblast fusion capacity was observed under this condition. When applied to bio-artificial muscle constructs, both intermittent and 2h continuous PEMF stimulation enhanced metabolic activity, multinucleation, and striation, while maintaining similar fusion capacities to non-stimulated muscle constructs. Furthermore, PEMF-stimulated constructs exhibited significant enhancements in mechanical properties, with stiffness increasing ∼2-fold and ultimate tensile strength rising by ∼1.7-fold, approaching values observed in native adult muscle tissue. Concurrently, continuous stimulation led to an increase in myotube diameter. These findings suggest that low-intensity PEMF stimulation is a promising tool for muscle tissue engineering. For cultured meat applications, PEMF stimulation could improve the texture and structure of muscle constructs, thereby enhancing consumer acceptance of structured meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104204"},"PeriodicalIF":6.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145019293","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":"Releasing ACE-inhibitory peptides from walnut protein via pulsed electric field: A multiscale mechanism-structure-function investigation","authors":"Xueying Song ,&nbsp;Siliang Wu ,&nbsp;Chenchen Cao ,&nbsp;Yihan Mu ,&nbsp;Ying Li ,&nbsp;Ruili Liu ,&nbsp;Guowan Su","doi":"10.1016/j.ifset.2025.104205","DOIUrl":"10.1016/j.ifset.2025.104205","url":null,"abstract":"<div><div>In this study, pulsed electric fields (PEF) treatment was demonstrated to effectively enhance the release of angiotensin converting enzyme (ACE) inhibitory peptides from walnut protein (WP). Results showed that PEF treatment induced protein structure unfolding and exposure of hydrophobic amino acids by disrupting intermolecular hydrogen bonds of WP, resulting in increases in sulfhydryl content (from 11.07 to 15.45 μmol/g), surface hydrophobicity (by 8.64 %), and solubility (from 36.44 to 67.85 %) of WP. Ultra-performance liquid chromatography with electrospray ionization–quadrupole–time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) results indicated that PEF-treated WP (WP-PEF) exhibited a greater potential for releasing peptides containing Phe, Leu, Trp and Pro at the C-terminus than untreated WP, with respective increases of 34, 20, 7, and 6 in their quantities. Eight potential bioactive peptides were selected from WP-PEF enzymatic hydrolysate (WPH-PEF) based on their superior in silico digestion stability and promising bioactivity profiles. Molecular docking analysis demonstrated that hydrogen bonding and hydrophobic interactions served as the predominant intermolecular forces governing the binding affinity between ACE and the bioactive peptides. Furthermore, network pharmacology results suggested that WPH-PEF exerted its antihypertensive effects primarily through modulating the renin-angiotensin system and ameliorating of vascular dysfunction.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104205"},"PeriodicalIF":6.8,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916885","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 plasma-activated water on the formation of wheat starch-lauric acid-β-lactoglobulin ternary complexes during extrusion","authors":"Bin Niu ,&nbsp;Jiao Fang ,&nbsp;Yizhe Yan","doi":"10.1016/j.ifset.2025.104202","DOIUrl":"10.1016/j.ifset.2025.104202","url":null,"abstract":"<div><div>The effect of plasma-activated water (PAW) on the formation of the wheat starch (WS)-lauric acid-β-lactoglobulin ternary complexes by extrusion was investigated. PAW improved the amylose content of extruded WS from 23.31 % to 27.62 %. PAW60 (plasma treatment of water for 60 s) was most effective in promoting the formation of ternary complexes, which exhibited the highest complexing index (50.88 %), and the best crystalline and short-range ordered structure. Additionally, they also showed the highest enthalpy (3.46 J/g), viscosity, and resistant starch content (18.59 %), and the worst swelling power (5.27 g/g), solubility (2.98 %), and gel structure (lowest tan δ). The promotion effect of PAW120 and PAW180 (plasma treatment of water for 120 and 180 s) was not as effective as PAW60, due to the production of shorter amylose chains induced by PAW generated from excessive plasma treatment. Notably, PAW60, PAW120, and PAW180 were better than PAW0 in facilitating the fabrication of ternary complexes, and principal component analysis also verified that PAW could significantly affect the generation and features of these complexes during extrusion. This study provides an emerging technique to regulate the generation and features of starch-lipid-protein complexes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104202"},"PeriodicalIF":6.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144903499","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":"Comparative study of texture, gelatinization, retrogradation, structure, and digestibility in starch-hydrocolloid composites: Effects of frozen and unfrozen treatments","authors":"Yingying Wang ,&nbsp;Feng Liu ,&nbsp;Menglei Xin ,&nbsp;Fen Zhao ,&nbsp;Qiaofen Cheng ,&nbsp;Jinying Guo","doi":"10.1016/j.ifset.2025.104201","DOIUrl":"10.1016/j.ifset.2025.104201","url":null,"abstract":"<div><div>Hydrocolloids are widely used as functional additives to improve the quality attributes of frozen wheat-based products. This study systematically examined the effects of carrageenan (CGN), xanthan gum (XG), carboxymethylcellulose (CMC), sodium alginate (SA), curdlan (CL), hydroxypropylmethylcellulose (HPMC), guar gum (GG), konjac glucomannan (KGM), and gelatin (Gel), each at 1.5 % (<em>w</em>/w, starch basis), on the solubility, swelling power, pasting properties, light transmittance, retrogradation behavior, syneresis, textural attributes, crystalline structure, viscoelasticity, and <em>in vitro</em> digestibility of both unfrozen and frozen starch. The results showed that hydrocolloids significantly modified starch functionality. In particular, they reduced syneresis, delayed retrogradation, and decreased hardness, while enhancing light transmittance and viscoelastic performance. SA, CGN, KGM, and XG notably suppressed relative crystallinity by inhibiting amylose recrystallization, with SA, KGM, and XG producing the strongest effects—reductions of 64.67 %, 66.24 %, and 43.73 %, respectively, compared with the frozen control. Moreover, KGM, XG, and SA markedly altered starch granule morphology and significantly reduced rapidly digestible starch content during freezing, with reductions of 11.32 %, 10.61 %, and 8.44 %, respectively, compared with the control. Overall, these findings highlight XG, KGM, and SA as particularly effective in controlling starch retrogradation and modulating digestibility in both unfrozen and frozen starch, offering valuable guidance for the development of improved starch-based food products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104201"},"PeriodicalIF":6.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913511","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":"Evaluation of computational modeling approaches for continuous flow microwave processing of multiphase food products (solid-liquid mixtures)","authors":"Ozan Karataş ,&nbsp;Kübra Bulduk Şahin ,&nbsp;Rahmi Uyar ,&nbsp;Ferruh Erdoğdu","doi":"10.1016/j.ifset.2025.104197","DOIUrl":"10.1016/j.ifset.2025.104197","url":null,"abstract":"<div><div>Evaluation of conventional thermal processing for multiphase food products (e.g., solid – liquid mixtures) is based on the temperature change of the fastest moving particle. This leads to over-processing of other particles. While a proper process design is required, experimental temperature measurement is a difficult task. Hence, computational approaches should be preferred for this purpose. Besides this challenge, conventional processes are to be replaced with novel approaches for sustainability. Microwave (MW) heating might be considered as a novel approach, but its application in such a process increases the complexities in the view of non-uniform temperature distribution. Therefore, the objective of this study was to computationally evaluate the computational modeling approaches for determining the temperature distribution during MW processing of multiphase (solid – liquid mixture) food products for process design purpose. A commercial finite element solver was used for this purpose, and a process design study for a continuous flow MW process was also introduced. Pros and cons of particle tracing and moving mesh approaches were discussed, and an improved modeling approach was presented for process design of multi-particle continuous flow MW processing. The results of this study are expected to provide detailed information from the idea to the industrial scale application due to the designed process parameters.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104197"},"PeriodicalIF":6.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913702","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":"Microbial flavonoids from Rhodococcus sp. FY-5 as functional substitutes for Ginkgo biloba leaf flavonoids under salt–copper stress","authors":"Mo Zhou ,&nbsp;Dong Zhang ,&nbsp;Chenxi Lu ,&nbsp;Shuhong Ye","doi":"10.1016/j.ifset.2025.104178","DOIUrl":"10.1016/j.ifset.2025.104178","url":null,"abstract":"<div><div>Microbial-derived flavonoids are emerging as sustainable alternatives to plant polyphenols due to their potent antioxidant activities, structural similarity to plant metabolites, and scalability via fermentation. This study investigated the stress-induced metabolic responses of <em>Rhodococcus</em> sp. FY-5 (an endophyte from <em>Ginkgo biloba</em>) and evaluated the functional attributes of flavonoid extracts obtained under three conditions: ERF (Endophytic <em>Rhodococcus</em> sp. FY-5 flavonoids), NSCF (NaCl sequential Cu²⁺ stress flavonoids), and NCCF (NaCl combined Cu²⁺ stress flavonoids). Targeted LC-MS/MS profiling revealed distinct, strategy-dependent biosynthetic outputs. Compared with ERF, NCCF exhibited a 45.8 % increase in total flavonoid yield and a 62.3 % higher flavonol content, including myricetin and quercetin. Several major flavonoids in NCCF, such as quercetin, kaempferol, and rutin, matched those abundant in <em>Ginkgo biloba</em> leaves, indicating a comparable compositional profile. NCCF also enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity by 38.7 %, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity by 42.0 %, while reducing intracellular reactive oxygen species (ROS) levels by 35.2 %. Correspondingly, the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) rose by 29.4 %, 33.1 %, and 31.8 %. Relative to NCCF, NSCF further increased SOD, CAT, and GSH-Px activities by 41.5 %, 36.4 %, and 28.7 %, although the ROS clearance capacity was comparatively lower under NSCF. These consistent trends across metabolite profiles, antioxidant activities, and enzymatic defenses indicate the robustness of the observed stress-induced metabolic reprogramming in <em>Rhodococcus</em> sp. FY-5, which was stably maintained throughout the experimental period. This provides a viable approach to tailor microbial flavonoid profiles with enhanced oxidative protection and antimicrobial potential for functional food and nutraceutical applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104178"},"PeriodicalIF":6.8,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144925847","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}