European Food Research and Technology最新文献

{"title":"Effect of ultrasonic-microwave treatment on the structure and gel properties of soybean meal","authors":"Shuaifan Qin,&nbsp;Yuhe Wang,&nbsp;Long Cheng,&nbsp;Yongshi Chen,&nbsp;Zhixin Xie,&nbsp;Furong Jin,&nbsp;Bo Tian","doi":"10.1007/s00217-025-04840-9","DOIUrl":"10.1007/s00217-025-04840-9","url":null,"abstract":"<div><p>Low-temperature defatted soybean meal (LDSM) is rich in nutrients, but its poor solubility restricts its application in the food industry. In this study, the LDSM solution was adjusted to alkaline (AT-SM), and then the AT-SM was treated with ultrasound (U-AT-SM), microwave (M-AT-SM), ultrasound-microwave (UM-AT-SM) and water bath (WB-AT-SM). All treatments significantly improved protein solubility compared to untreated samples (29.17%). UM-AT-SM had the highest protein solubility, increasing by 121.22%. This is related to the particle size, zeta potential and structure of the sample. Glucono-δ-lactone (GDL) was added to LDSM to induce the formation of a gel (SM-Gg) from LDSM. The properties of the gel prepared with UM-AT-SM (UM-SM-Gg) were greatly improved. UM-SM-Gg had the densest and most homogeneous gel network structure with the highest hardness (295.54 g) and water holding capacity (66.84%), and the highest apparent viscosity, storage modulus and loss modulus. This may be attributed to the high solubility of proteins, which enhances cross-linking during GDL-induced gelation. Therefore, ultrasound-microwave treatment is an effective method to improve the gel properties of LDSM, which provides a new idea for the processing of low-fat food.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3377 - 3388"},"PeriodicalIF":3.2,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 nutritional qualities of Seitan meat analogue produce from wheat, barley and peas composite flour","authors":"Nida Muneer,&nbsp;Shabbir Ahmad,&nbsp;Muhammad Sibt-e-Abbas,&nbsp;Muhammad Asif Shehzad,&nbsp;Muhammad Usman,&nbsp;Sadaf Yaqoob,&nbsp;Aisha Umar,&nbsp;Nahaa M. Alotaibi,&nbsp;Artur Banach,&nbsp;Lala Gurbanova,&nbsp;Soumya Ghosh","doi":"10.1007/s00217-025-04817-8","DOIUrl":"10.1007/s00217-025-04817-8","url":null,"abstract":"<div><p>Meat is a vital protein source, but vegetarians turn to vegan meat substitutes to fulfill their nutritional needs. Seitan, a popular meat alternative, closely mimics the nutritional and sensory properties of meat. Usually seiten is low in fat, carbohydrates, while high in protein content. Apart from wheat, barley and peas are rich sources of protein which make them suitable alternative to be used in meat analogues. At first raw materials (wheat, barley and green peas) were analyzed (compositional analysis), milled/grinded into composite flour using different concentrations of wheat, barley and peas. Composite flour was washed to extract protein and fried to prepare seitan meat analogue (made from composite flours with varying proportions of wheat (80, 70, 60), barley and peas (10, 15, 20 each) and at the end seitan was characterized to access its nutritional and sensorial characteristics. The seitan’s chemical composition ranged from protein (12.46–33.89%), moisture (10.81–48.91%), ash (0.24–1.51%), fat (0.77–1.12%), fiber (0.16–1.83%), and nitrogen-free extract (16.01–72.25%). Treatment (T₀ = Control) showed the highest mineral content, including iron (5.35 mg/100 g) and sodium (28.06 mg/100 g). Treatment (T₃ = 60% wheat, 20% barley, 20% peas) exhibited the highest dietary fiber, with 9.28% insoluble and 3.43% soluble fiber, and the best protein quality, reflected in a PDCAAS score of 54.47%. Sensory scores indicated that Treatment (T₁ = 80% wheat, 10% barley, 10% peas) was most preferred, scoring highest in color, texture, flavor, and overall acceptability. Seitan prepared with T₁ was deemed the best formulation. Additionally, T₀ had the highest sodium (28.06 mg/100 g) and calcium (141.03 mg/100 g) levels, while T₃ contained the most potassium (399.33 mg/100 g). Overall, this study highlights seitan as a nutritious meat alternative, providing essential nutrients for a balanced diet and healthy lifestyle.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3327 - 3337"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Benzothiadiazole application promotes aroma accumulation in ‘Chardonnay’ grapes by controlling lipoxygenase metabolism","authors":"Kai Wang,&nbsp;Jianfeng Wang,&nbsp;Man Zhao,&nbsp;Yuqi Han,&nbsp;Ruwen Guan,&nbsp;Bo Wang,&nbsp;Bo Zhang,&nbsp;Tengzhen Ma,&nbsp;Jixin Li,&nbsp;Lidan Feng,&nbsp;Yumei Jiang","doi":"10.1007/s00217-025-04837-4","DOIUrl":"10.1007/s00217-025-04837-4","url":null,"abstract":"<div><p>Pre-harvest application of benzothiadiazole (BTH) improves wine grape quality by modulating lipoxygenase (LOX)-derived volatile compounds, a hallmark aroma profile in ‘Chardonnay’ grapes (<i>Vitis vinifera</i> L.). This study elucidates the impact of whole-plant BTH spraying on LOX metabolite accumulation and relative expression in ‘Chardonnay’ grapes and their possible molecular mechanisms. Our findings demonstrate that BTH treatment significantly increases the concentration of reducing sugars, soluble solids, 100-berry weight, pH, total phenols, and flavonoids in grapes, while reducing titratable acid, skin/berry ratio, and fatty acid concentration. Additionally, the BTH treatment increased the concentration of C₆/C₉, aromatic, and volatile norisoprenoid compounds, but decreased terpenoid and branched chain compounds. Relative expression analysis revealed that BTH up-regulated key LOX pathway genes and promoted the conversion of C₆ aldehyde to C₆ alcohol. The results presented in this study may provide insights into BTH’s role in the LOX metabolism regulation and its dual benefits in optimizing grape quality through improved sugar-acid balance and elevated phenols and flavonoids in ‘Chardonnay’ grapes.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3349 - 3363"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04837-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibition of ferulic acid on amylase activity and in vitro digestibility of different types of starch","authors":"Peng Liu,&nbsp;Yihan Zhou,&nbsp;Mengyu Liu,&nbsp;Yanwen Wu,&nbsp;Jie Ouyang","doi":"10.1007/s00217-025-04819-6","DOIUrl":"10.1007/s00217-025-04819-6","url":null,"abstract":"<div><p>To address the issue of reducing the digestibility of starches, ferulic acid (FA) was used to study its inhibition on α-amylase and α-glucosidase activities. FA was found to exhibit a mixed inhibition model on α-amylase (half maximum inhibitory concentration (IC₅₀) = 3.8 mg/mL), and a non-competitive inhibition model on α-glucosidase (IC₅₀ = 2.1 mg/mL). Ultraviolet and fluorescence spectroscopy analyses revealed that FA altered the microstructure of these enzymes and decreased their hydrophobicity. The in vitro digestibility showed that incorporating 4% FA increased resistant starch and decreased rapidly digestible starch in rice starch, waxy rice starch, potato starch, and pea starch, which varied in amylose content and crystal types. FA exhibited higher inhibition on starch digestibility with higher amylose content. Compared to the A-type starches, FA had stronger effects on the B- and C-type starches. This study improved our comprehension of how polyphenols inhibit starch digestibility in various starchy foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3339 - 3347"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Control mechanisms of ε-polylysine and EDTA against Pectobacterium aroidearum isolated from rotted pickled red pepper fruits","authors":"Yang shengbo,&nbsp;Hu jingjing,&nbsp;Chen Qingmin,&nbsp;Liu Hu,&nbsp;Du Yamin,&nbsp;Zhang Zhanquan,&nbsp;Xin Xiaofei,&nbsp;Fu Maorun","doi":"10.1007/s00217-025-04838-3","DOIUrl":"10.1007/s00217-025-04838-3","url":null,"abstract":"<div><p>Red pickled peppers are highly susceptible to soft rot after harvest, leading to significant economic losses. In this study, a bacterial strain associated with typical symptoms of soft rot was isolated from infected red pickled peppers. Through physiological and biochemical tests and 16 S rDNA sequence analysis, the strain was identified as <i>Pectobacterium aroidearum</i> (<i>P. aroidearum</i>), and the pathogenicity test of red pickled pepper was conducted to fulfill Koch’s postulates. To control <i>P. aroidearum</i>, in vitro and in vivo antibacterial efficacy of twenty-two antibacterial agents were evaluated. The results showed that ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) and ε-polylysine (ε-PL) at the concentration of 0.25 mg/mL had the most significant effect on inhibiting soft rot in red pickled peppers, and the rot rate decreased by 40.5% and 64%, respectively. Furthermore, EDTA-2Na and ε-PL significantly reduced the swarming motility and biofilm formation of <i>P. aroidearum</i>, and increased the leakage of cell membrane of <i>P. aroidearum</i>. This study systematically identified the pathogenic bacteria causing soft rot disease in red pickled peppers, and EDTA-2Na or ε-PL were demonstrated to control soft rot in red pickled pepper effectively, by inhibiting motility and biofilm biomass, and inducing lipid peroxidation of <i>P. aroidearum</i>.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3365 - 3376"},"PeriodicalIF":3.2,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trends in biochemical, anatomical mechanisms and molecular aspects in enzymatic browning of apples: a review","authors":"Mostafa Z. Sultan,&nbsp;Kareem A. Farouk,&nbsp;Mostafa M. Elbagoury,&nbsp;Elhadi M. Yahia","doi":"10.1007/s00217-025-04824-9","DOIUrl":"10.1007/s00217-025-04824-9","url":null,"abstract":"<div><p>Apples (<i>Malus domestica</i> Borkh), like fresh fruits and vegetables, are susceptible to enzymatic browning (EB) and especially during handling, storage and processing, mostly as a result of phenolic compounds being enzymatically oxidized, basically, by polyphenol oxidases (PPOs) enzymes. EB reduces consumer acceptance and marketability leading to postharvest losses of apples. This review focused on EB, addressing the trends in biochemical, anatomical mechanisms, molecular aspects and the future perspectives. At least 24 phenolic compounds were detected in apples, with the peel often retaining the highest concentrations. Phenolic compounds with low molecular weight, like catechin, <i>p</i>-coumaric acid, chlorogenic acid and caffeic acid seem to function as a more effective substrate for PPO. The first step in EB process is cell collapse either by cutting, peeling, bruising, senescence etc. The collapsed cells enable PPO to be in direct contact with the polyphenolic substrates localized either in cell vacuole or in the cell wall in the presence of oxygen to produce melanin, the brown polymer. A precise transformation of apple genomes is a major advance in gene-editing technology focused on improving crop quality, especially in post-harvest technology. The advancement of innovative genome editing techniques to attain precise and targeted alterations in apples for the mitigation of browning activity. Innovative genome editing methods are exploited to silence genes expressing PPOs and relative genes of oxidative enzymes, as well as underscoring notable differences in the constitutive expression pattern of critical phenylalanine ammonia lyase (PAL) enzyme, constituting the most promising strategy to avert undesired browning in plants. Food scientists are seeking to select cultivars that are less sensitive to EB, in addition to using genetic engineering tools to inhibit the browning enzymes. The Arctic^® apple is a unique example of this, as researchers focused on producing an apple resistant to EB with the goal of reducing waste and limiting the use of chemicals in apple industry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3305 - 3326"},"PeriodicalIF":3.2,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04824-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Discriminating volatile profiles of roasted Arabica specialty coffee beans from different countries using a self-organizing map","authors":"Diego Comparini,&nbsp;Corrado Costa,&nbsp;Francesca Antonucci,&nbsp;Simona Violino,&nbsp;Chiara Fini,&nbsp;Cosimo Taiti,&nbsp;Stefano Mancuso,&nbsp;Camilla Pandolfi","doi":"10.1007/s00217-025-04822-x","DOIUrl":"10.1007/s00217-025-04822-x","url":null,"abstract":"<div><p>Solving the complexities of coffee aroma is vital for the industry, especially since different growing regions produce distinct coffee volatile profiles which are influenced by variations in several factors such as climate, soil, and cultivation practices. Discriminating these profiles enables the authentication of coffee origin, helping protect consumers and producers. In this study, the Self-Organizing Map (SOM) was employed to analyze the volatile profile of high-quality coffee from various geographical regions, including Honduras, Ecuador, Costa Rica, Guatemala, El Salvador, and Brazil. The volatile profile of 311 Coffee arabica “specialty” samples was obtained using a Proton Transfer Reaction-Time of Flight Mass Spectrometer (PTR-ToF-MS). Subsequently, by employing a SOM technique, coupled with classifier neural networks, the research focuses on discerning geographical origins, resulting in a two-dimensional map that enhances data visualization and interpretation. This approach also identified which volatile organic compounds (VOCs) play a significant role in identifying different origins across the map. The results demonstrated that samples from Honduras, Ecuador, Costa Rica, and Guatemala were uniformly grouped in specific areas whilst samples from El Salvador and Brazil exhibited more fragmented distributions. This analysis contributes valuable insights into understanding flavor complexities of high-quality coffee, ensuring origin authentication and valorization.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3273 - 3285"},"PeriodicalIF":3.2,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227897","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A brief review on molecular phenomena associated with the antioxidant and ACE-inhibitory activity of plant-based milk analogues","authors":"Ahmadullah Zahir,&nbsp;Zhiwen Ge","doi":"10.1007/s00217-025-04791-1","DOIUrl":"10.1007/s00217-025-04791-1","url":null,"abstract":"<div><p>With the growing prominence of plant-derived milk alternatives, understanding their molecular mechanisms of action is essential, particularly concerning their antioxidant properties and Angiotensin-Converting Enzyme (ACE) inhibitory activities. These milk substitutes offer nutritional benefits and contain bioactive compounds that may enhance cardiovascular health and combat oxidative stress. Antioxidants mitigate free radical damage, while ACE inhibitors aid in managing hypertension. This brief review highlights the molecular foundations of their antioxidant and ACE-inhibitory activities, emphasizing the role of phytochemicals and their bioavailability in delivering health benefits. Bioactive compounds, such as flavonoids and polyphenols, particularly low molecular weight bioactive peptides (MW &lt; 3 kDa) from plant-based milks, can effectively neutralize free radicals and inhibit ACE by modulating intracellular signaling pathways. Furthermore, the presence of bioactive peptides enhances antioxidant efficacy by initiating the Keap1-Nrf2 signaling cascade, which consequently leads to increased expression of antioxidant enzymes. The health benefits of plant-derived milk alternatives are also advanced by factors such as starter cultures, enzymatic hydrolysis, and fermentation. However, the effectiveness of these alternatives can vary due to processing methods, storage conditions, and the types of bioactive compounds present. Various elements, including flavor, texture, and consumer expectations, influence the sensory acceptance of plant-based milk analogues. Additionally, challenges remain regarding sensory acceptance and protein content compared to conventional dairy. Several strategies, such as fortification, blending, innovative processing techniques, and fermentation, have been proposed to enhance both nutritional and sensory profiles, addressing the low protein content and sensory issues associated with plant-derived milk alternatives.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3241 - 3271"},"PeriodicalIF":3.2,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Structures, functional properties and simulated digestion in vitro of Chickpea protein fractions","authors":"Yawen Gao,&nbsp;Aiting Yin,&nbsp;Ji Feng,&nbsp;Guogang Zhao,&nbsp;Jianing Pang,&nbsp;Tengdan Yuan,&nbsp;Hongyan Zheng,&nbsp;Junhua Shi","doi":"10.1007/s00217-025-04829-4","DOIUrl":"10.1007/s00217-025-04829-4","url":null,"abstract":"<div><p>Chickpea proteins possess superior nutritional value, however, limited systematic research on their physicochemical and functional properties has constrained their effective utilization in the food industry. For the potential application of chickpea protein in the food industry, the structure, physicochemical attributes, and functional characteristics of chickpea protein fractions (crude protein (CP), albumin, globulin and glutelin) obtained via Osborne fractionation were assessed. Fourier Transform Infrared Spectroscopy (FTIR) and Circular Dichroism spectroscopy (CD) analysis revealed that random coil and β-turn constitute the predominant secondary structures, indicating that all four protein fractions possess abundant active binding sites for enzymes and exhibit stable conformations. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and differential scanning caborimetry (DSC) result elucidated that four protein fractions are characterized by small molecular weights (10–65 kDa) and excellent thermal stability with denaturation temperatures all exceeding 95 °C.The amino acid composition is dominated by aspartate, glutamate, glycine, and arginine. Meanwhile, albumin demonstrated excellent solubility, foaming capacity, water holding capacity (WHC), and oil holding capacity (OHC) due to its low surface hydrophobicity, and high total sulfhydryl content. Glutelin was shown to have notable emulsifying capacity, WHC, and OHC. Furthermore, in vitro simulated digestion analysis of four protein fractions were conducted, and the results showed that the antioxidant activities of the four protein fractions after simulated digestion in vitro were significantly enhanced in a concentration-dependent manner, with albumin exhibiting the highest activity, followed by CP, globulin, and glutelin. In summary, chickpea proteins, especially albumin and glutelin, display promising functional properties and antioxidant activities, providing an experimental basis for further research and development of chickpea proteins.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3287 - 3303"},"PeriodicalIF":3.2,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sweet potato (Ipomoea batatas (L.) Lam): a comprehensive review of its botany, nutritional composition, phytochemical profile, health benefits, and future prospects","authors":"Vadde Mounika,&nbsp; Talamarla Yeswanth Mahidar Gowd,&nbsp; D. Lakshminarayana,&nbsp; G. Vijaya Krishna,&nbsp;Yogesh M,&nbsp; I. V. Srinivasa Reddy,&nbsp;Bangi Kyatammanavara Soumya,&nbsp;Suchibrata Chamuah,&nbsp; Yengkhom Disco Singh,&nbsp; P. Maheswara Reddy","doi":"10.1007/s00217-025-04828-5","DOIUrl":"10.1007/s00217-025-04828-5","url":null,"abstract":"<div><p>By 2050, feeding nearly 10 billion people will require sustainable agricultural innovations amid rising threats from climate-induced insect outbreaks, floods, and droughts. Sweet potato (<i>Ipomoea batatas</i> (L.) Lam), a climate-resilient and nutrient-dense crop, offers promising potential in addressing both food security and public health. It is particularly rich in bioactive compounds such as anthocyanins, polyphenols, and β-carotene, which exhibit a broad spectrum of pharmacological effects. Anthocyanins demonstrate potent antioxidant and anti-inflammatory activities, while polyphenolic compounds are known to inhibit oxidative damage, modulate inflammatory pathways, and offer neuroprotective and anti-cancer benefits. β-carotene, a precursor to vitamin A, plays a crucial role in enhancing vision, immunity, and skin health, and also contributes to reducing the risk of chronic diseases such as cardiovascular disorders and diabetes. Current review highlights significant phytochemical variability among sweet potato genotypes rich in anthocyanins, phenolics and β-carotene. This review highlights the botanical, nutritional, and pharmacological value of sweet potatoes, emphasizing their antioxidant, cardioprotective, anti-inflammatory, and antidiabetic effects. With potential in functional foods and therapeutics, sweet potato is a key crop for boosting nutrition, sustainability, and disease prevention globally.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 10","pages":"3225 - 3239"},"PeriodicalIF":3.2,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145227899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}