European Food Research and Technology最新文献

{"title":"Unravelling the physicochemical, structural and functional potential of sequentially extracted arabinoxylans from spent grain","authors":"Swati Pandey,&nbsp;Keshani Bhushan,&nbsp;Harsh Panwar,&nbsp;Arashdeep Singh,&nbsp;Karvembu Palanisamy","doi":"10.1007/s00217-026-05363-7","DOIUrl":"10.1007/s00217-026-05363-7","url":null,"abstract":"<div><p>Brewers spent grain (BSG) is an underutilized agro-industrial byproduct of the brewery that can be used as a renewable source for arabinoxylan extraction, thereby contributing to a circular economy. In this study, water and alkali extractable arabinoxylan fractions (WEAX and AEAX) were sequentially extracted from the brewers’ spent grains. Their physicochemical, structural, micrometric, thermal, and functional characteristics were investigated. The obtained WEAX and AEAX were found to be highly substituted structures with arabinose to xylose ratios of 0.83 and 0.65, respectively, exhibiting characteristic FTIR bands for hemicellulosic arabinoxylans. The analysis using FESEM, XRD, and powder flow characteristics revealed the associated amorphous structures, thereby providing complementary insights into observed properties of the AX extracts. Notably, WEAX exhibited higher solubility (80.58%), foaming capacity (40.75%), phenolic content (4.26 mg GAE/g), and antioxidant activity (DPPH scavenging IC₅₀ = 1.12 mg/mL), compared to AEAX. The oil holding capacity (6.23 g/g), emulsion capacity (45.85%), emulsion stability (57.36%) of AEAX were superior to WEAX, emphasizing likely differences due to the extraction process involved. In thermogravimetric analyses, both fractions were thermally stable up to 200 °C. Altogether, the extracted arabinoxylans rich fractions exhibit potential for use as functional additive in food applications.</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":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338114","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":"Effect of selected proteases on the functional properties of a commercial pea protein isolate","authors":"Ashwitha Poojary,&nbsp;Ourania Gouseti,&nbsp;Gernot J. Abel,&nbsp;Poul Erik Jensen","doi":"10.1007/s00217-026-05356-6","DOIUrl":"10.1007/s00217-026-05356-6","url":null,"abstract":"<div><p>Plant proteins are promising candidates for the green transition in foods, yet their limited functionality remains a major challenge. Partial hydrolysis is gaining interest as an approach to modifying the functionality of plant proteins. The degree of hydrolysis (DH) is routinely employed to characterize partial hydrolysis and relate it to functional properties. In this work, pea protein isolate (PPI) was hydrolyzed using three different proteases, namely Novozym, Alcalase, and Neutrase, across a range of enzyme concentrations, and the resulting hydrolysates were characterized for DH and multiple food-relevant functionalities, including fermentation-induced gelation. The results indicate that the DH was insufficient to correlate with functional properties. For example, although viscosity increased in all hydrolyzed systems, the magnitude of this increase did not align with DH and depended strongly on the protease used. At low DH (≈ 0.5–1%), Alcalase hydrolysates exhibited ~ 400% higher viscosity than those from Novozym, whereas Neutrase hydrolysates showed the lowest viscosity despite having the highest DH. Similarly, hydrolysis overall increased the foaming ability of PPI; however, no correlation with DH was observed, as individual proteases showed variable effects. These findings indicate that enzyme-specific cleavage behavior, leading to distinct hydrolysate compositions, played a key role in determining functionality. Furthermore, fermentation induced gelation in all hydrolysates, with gel hardness ranging from 4 to 58 g, while addition of transglutaminase (TG) increased hardness up to 171 g. Overall, unmodified PPI with TG formed the strongest gel, whereas hydrolysis generally reduced gel strength.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338132","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":"Biopreservative activity of tarragon essential oil against Escherichia coli and Staphylococcus aureus in salmon samples","authors":"Kamila Myszka,&nbsp;Anna Olejnik,&nbsp;Monika Borkowska,&nbsp;Łukasz Wolko,&nbsp;Anna Grygier,&nbsp;Małgorzata Majcher","doi":"10.1007/s00217-026-05360-w","DOIUrl":"10.1007/s00217-026-05360-w","url":null,"abstract":"<div><p>Given the growing consumption of fish and the “clean label” trend in food production, there is an urgent need to develop effective/alternative methods for extending shelf life and ensuring seafood safety. This study aimed to evaluate the antimicrobial effect of tarragon essential oil (EO) against foodborne <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> strains. The examined oil at a selected concentration (100 nL mL^− 1) did not reduce MTT-based metabolic activity in human normal intestinal CCD 841 CoN cells. The exposure of <i>E. coli</i> to the tested oil increased the abundance of selected unsaturated fatty acids, including C18:1, <i>trans</i> 9 and C18:1, <i>cis</i> 9 in comparison to those in the control <i>E. coli</i> culture. <i>S. aureus</i> responded to the toxic stress of exposure to tarragon EO, as it mostly overproduced C14:0 and decreased the abundance of iso-C15:0, anteiso-C15:0, C16:0, C18:0 and C15:0 in the cell membrane. In this study, tarragon EO inhibited the expression of type II fatty acid synthase system-related genes in the <i>E. coli</i> and <i>S. aureus</i> strains; however, the greatest inhibition was observed for the <i>fabA</i> and <i>fabD</i> genes of <i>E. coli</i> (0.35 and 0.47, respectively) and for the <i>fabG</i> gene of <i>S. aureus</i> (0.35). In situ experiments confirmed the oil’s antimicrobial/biopreservative effects against <i>E. coli</i> and <i>S. aureus</i> strains inoculated into salmon. Sensory evaluations showed that the shelf life of the salmon-based product can be up to 5 days.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05360-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338077","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":"Preservation of tight junction integrity in hyperglycemic Caco-2 by wine pomace polyphenols via NF-κB and redox regulation","authors":"Victor Gutierrez-Gonzalez,&nbsp;Mónica Cavia-Saiz,&nbsp;Pilar Muñiz,&nbsp;Gisela Gerardi","doi":"10.1007/s00217-026-05352-w","DOIUrl":"10.1007/s00217-026-05352-w","url":null,"abstract":"<div><p>Hyperglycemia-induced oxidative stress plays a pivotal role in the development of metabolic disorders and intestinal dysfunction. The present study investigated the protective effects of a white wine pomace product (wWPP) following in vitro gastrointestinal digestion against hyperglycemia-induced oxidative damage in Caco-2 intestinal epithelial cells. Specifically, transepithelial transport of phenolic compounds was first assessed, followed by the evaluation of their effects on oxidative stress biomarkers, redox-sensitive signaling pathways (Nrf2 and NF-κB), and cell-cell junctions’ integrity in Caco-2 cells exposed to hyperglycemic conditions. Results demonstrated that simple phenolic acids, including gentisic, vanillic, caffeic, and ferulic acids, were able to cross the intestinal epithelial barrier. Hyperglycemia markedly reduced cell viability and induced oxidative stress, as evidenced by disruption of the glutathione redox balance (GSH/GSSG ratio), increased lipid and protein oxidation, and decreased nitric oxide levels. Treatment with in vitro-digested wWPP (WPGI) significantly reversed these alterations, restoring redox homeostasis and attenuating oxidative damage. Furthermore, WPGI downregulated GLUT-2, RAGE, and NF-κB gene expression, and enhanced the expression of tight junction proteins (ZO-1, occludin, claudin) as well as the adherens junction protein E-cadherin, thereby improving intestinal barrier integrity. These findings suggest that WPGI exerts antioxidant and anti-inflammatory effects, potentially mitigating hyperglycemia-associated intestinal damage and preserve junctional protein expression.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338387","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":"Non-thermally prepared MCC-based honey powder formulation modulates HMF formation during aqueous thermal processing","authors":"Enes Kaya","doi":"10.1007/s00217-026-05367-3","DOIUrl":"10.1007/s00217-026-05367-3","url":null,"abstract":"<div><p>Non-thermal carrier-assisted powdering may alter the subsequent thermal response of sugar-rich food matrices. This study evaluated an experimental honey–microcrystalline cellulose (MCC) powder formulation containing 71.43% honey and compared it with honey-equivalent native liquid honey during controlled aqueous thermal treatment at 50, 100, 120, 140, 160, and 180 °C. 5-Hydroxymethylfurfural (HMF) was quantified by high-performance liquid chromatography, while thermal behavior was characterized by differential scanning calorimetry and thermogravimetric analysis. An exploratory tetrazolium-reduction assay was additionally performed in SH-SY5Y cells. Relative to liquid honey, the honey–MCC formulation showed 93.30%, 88.03%, 56.61%, and 8.84% lower HMF accumulation at 50, 100, 120, and 140 °C, respectively. At 50 °C, HMF concentrations were 11.05 and 164.96 mg/kg in powdered and liquid honey extracts, respectively. At 160 and 180 °C, this trend reversed, with the powdered formulation yielding 2774.34 and 6374.48 mg/kg, compared with 757.76 and 2041.75 mg/kg for liquid honey. DSC revealed a broad thermal event at 84.23 °C for powdered honey and a sharper event at 117.94 °C for liquid honey, whereas TGA identified an additional mass-loss region at approximately 340–370 °C in the powdered formulation. At the 1× concentration, the powdered-honey extract obtained at 180 °C yielded an MTT response of 123.21% of the untreated control, compared with 61.47% for liquid honey; this elevated signal cannot be interpreted as evidence of increased cell survival without appropriate assay-interference controls. Overall, carrier-assisted matrix modification altered temperature-dependent HMF accumulation, emphasizing process–matrix interactions in sugar-rich food systems. </p><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338115","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":"Physicochemical, carbohydrate, and ecological profiling of Iranian Sidr (Ziziphus spp.) honey: establishing baseline reference ranges for regional quality and authenticity assessment","authors":"Akbar Nemati Parashkouh,&nbsp;Ahmad Reza Mehrabian,&nbsp;Parastoo Saniee,&nbsp;Mohammad Reza Faghihi","doi":"10.1007/s00217-026-05358-4","DOIUrl":"10.1007/s00217-026-05358-4","url":null,"abstract":"<div><p>Monofloral honeys, including Iranian Sidr honey, are valuable food products whose botanical and geographical characteristics require reliable documentation for quality assessment and the detection of possible adulteration. This study characterized the physicochemical, carbohydrate, and melissopalynological profiles of 25 Sidr honey samples collected from several regions of Iran and examined their associations with selected ecological variables. Pollen from <i>Ziziphus</i> spp. predominated in the samples, providing a consistent botanical signal. Correlation analysis revealed significant associations among several sugar fractions, pH, altitude, and temperature; however, these relationships are interpreted as associative rather than causal. Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were used as exploratory chemometric tools to examine variation among the samples. The first principal component was characterized by positive loadings for erlose, sucrose, pH, rainfall, and altitude, whereas the second component showed positive associations with diastase activity, phenolic content, moisture, and the fructose-to-glucose ratio. The first two components explained 45.3% of the total variation. Samples collected from the same counties did not always occur in the same chemometric clusters, suggesting that local environmental conditions and other sources of within-region variation may contribute to differences in honey composition. These findings provide a preliminary regional reference profile for Iranian Sidr honey and support the use of integrated physicochemical, melissopalynological, and chemometric approaches in quality assessment and future authenticity studies. Nevertheless, larger geographically stratified datasets and complementary analytical methods are required for robust authenticity verification and the development of comprehensive regional reference databases.”</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338185","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":"Effects of young bamboo flour on techno-functional properties of extrudates produced from acidified rice flour","authors":"Ulliana Marques Sampaio,&nbsp;Hugo José Martins Carvalho,&nbsp;Marcos Fellipe da Silva,&nbsp;Rosana Goldbeck,&nbsp;Maria Teresa Pedrosa Silva Clerici","doi":"10.1007/s00217-026-05313-3","DOIUrl":"10.1007/s00217-026-05313-3","url":null,"abstract":"<div><p>Young bamboo culm flour (YBCF) emerges as an innovative and sustainable ingredient for the food industry. In this study, the effects of YBCF substitution (0, 2.5, 5, and 7.5%), along with the addition of 0.5% (w/w) lactic acid and 0.5% (w/w) sodium chloride, were evaluated in rice flour (RF) extrudates. The inclusion of YBCF reduced specific mechanical energy by 9 to 22%, while expansion decreased by up to 8% in formulations containing higher YBCF levels and bulk density decreasing by up to 30%. The color of the extrudates was affected, showing decreased lightness (from 89.50 ± 1.00 to 86.58 ± 1.33) and increased red and yellow tones, attributed to non-enzymatic browning reactions. Regarding functional properties, there was a 20% increase in water absorption index (WAI) and a 61% decrease in water solubility index (WSI). Viscosity dropped by up to 37% (from 366.25 ± 16.62 to 231.25 ± 10.96 cP), while chemical composition revealed high glucan content (up to 56%) and no detectable xylan. No significant differences in bifidogenic activity were observed among the whole extrudate formulations, although physically separated YBCF particles exhibited differences, with the 5% YBCF treatment showing higher activity than the 2.5% and 7.5% treatments. The results indicate that YBCF and lactic acid alter the technological properties of extrudates, improving hydration but reducing expansion. Therefore, YBCF stands out as a sustainable alternative for functional foods like fiber-enriched extruded snacks, meeting the growing demand for healthier and more environmentally responsible products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05313-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309758","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":"Phenolic composition, antioxidant capacity and enzyme inhibitory activity of pinecone decoctions obtained through the valorization of forest residues","authors":"Tuğba Mıdık,&nbsp;Huri İlyasoğlu,&nbsp;Sevim Beyza Öztürk Sarıkaya,&nbsp;Şeyda Merve Karataş,&nbsp;Nesibe Arslan Burnaz","doi":"10.1007/s00217-026-05362-8","DOIUrl":"10.1007/s00217-026-05362-8","url":null,"abstract":"<div><p>The valorization of forest by-products as sources of bioactive food ingredients has gained increasing interest in food science. Pinecone decoction, a traditional beverage consumed in Türkiye, represents a plant-based product with potential functional properties. In this study, decoctions obtained from the cones of <i>Pinus sylvestris</i>, <i>P. nigra</i>, and <i>P. brutia</i> collected from different regions of Türkiye were investigated in terms of phenolic composition and biological activities relevant to food applications. Phenolic profiling was performed using LC-ESI-MS/MS, targeting 30 compounds, and nine phenolic acids were identified, with gentisic, cinnamic, gallic, and caffeic acids being the predominant constituents. The pinecone decoctions exhibited high total phenolic (492.52–609.19 mg GAE/100 mL of decoction) and flavonoid (311.45–454.55 mg CAE/100 mL of decoction) contents. Antioxidant capacities evaluated using the cell-free in vitro ABTS, DPPH, FRAP, and CUPRAC assays were highest in the <i>P. sylvestris</i> decoction among the investigated samples. In vitro α-glucosidase inhibitory activity was most pronounced in <i>P. nigra</i> decoction (IC₅₀: 0.89 mg dry residue/mL). Preliminary disk diffusion screening indicated inhibition against a limited number of the tested bacteria. Overall, the findings characterize the phenolic composition and in vitro responses of the investigated pinecone decoctions and provide a basis for further research into their potential food applications.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309759","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":"Plant-derived food allergens: structural taxonomy, epitope mapping, and opportunities for allergenicity","authors":"Jiaqi Meng,&nbsp;Qinglin Wei,&nbsp;Leyan Zhao,&nbsp;Daimin Wu,&nbsp;Pengcheng Wei","doi":"10.1007/s00217-026-05354-8","DOIUrl":"10.1007/s00217-026-05354-8","url":null,"abstract":"<div><p>Plant-derived food allergens represent a certain food safety concern due to their widespread occurrence, high thermal stability, and extensive cross-reactivity, thereby posing significant risks to allergic consumers throughout global food supply chains. This review summarizes the structural features, epitope distribution patterns, and immunological properties of major plant food allergen families, including pathogenesis-related proteins, seed storage proteins, non-specific lipid transfer proteins, and profilins. Particular emphasis is placed on the relationships among protein structural stability, epitope accessibility, epitope conservation, and allergenic potential.Within this framework, we further examine how structural and epitope-level knowledge can inform allergen-reduction strategies, including site-directed mutagenesis, structural reshaping, genome editing, selective breeding, and food-processing interventions. Current evidence suggests that structure-guided approaches provide valuable tools for identifying critical determinants of allergenicity and potential targets for allergen-risk reduction. However, allergen engineering at the molecular level should be clearly distinguished from the development of clinically validated hypoallergenic foods. The allergenic risk of food products is influenced not only by protein structure and epitope composition but also by biological function, food matrix effects, processing conditions, digestion behavior, allergen potency, and substantial inter-individual variability among allergic patients.</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":"252 12","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149309757","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":"Bioactive components of edible fungi and their applications in foods: a review","authors":"Zhou Liu,&nbsp;Jianping Li,&nbsp;Qian Wang,&nbsp;Jingyao Hou,&nbsp;Jiaqi Lin,&nbsp;Xiaomei Zhou","doi":"10.1007/s00217-026-05350-y","DOIUrl":"10.1007/s00217-026-05350-y","url":null,"abstract":"<div><p>Edible mushrooms are a class of macrofungi with important nutritional and functional value. They are rich in various bioactive components, including polysaccharides, proteins, bioactive peptides, and phenolic compounds, and exhibit potential physiological activities such as antioxidant, immunomodulatory, and glucose- and lipid-metabolism-regulating effects. With increasing global consumer interest in healthy and sustainable diets, the nutritional value of edible mushrooms and their potential for functional food development have attracted growing attention. This review systematically summarizes recent advances in the major bioactive compounds of edible mushrooms, with particular emphasis on the structural characteristics and functional activities of polysaccharides, proteins and bioactive peptides, phenolic compounds, terpenoids and sterols, lipids, and dietary fiber. Statistical analysis of the included literature showed that studies on polysaccharides and dietary fiber together accounted for 50.77%, whereas those on proteins and bioactive peptides accounted for 26.15%, indicating that polysaccharides remain the most intensively investigated bioactive components in current edible mushroom research. In representative food application studies, edible mushroom powder was generally incorporated or used as a substitute at levels of 3%-15%, showing promising potential for nutritional fortification, modulation of digestibility, and improvement of product quality. In addition, this review summarizes recent advances in the application of edible mushrooms in staple foods, fermented foods, snack foods, and meat products, and discusses the major challenges associated with the stability of bioactive compounds, processing suitability, sensory quality, and scale-up. This review aims to provide a scientific basis for the high-value utilization of edible mushroom resources and the further development of functional foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 11","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339573","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}