European Food Research and Technology最新文献

{"title":"Effect of different kilning schedules on qualitative characteristics of wheat malt","authors":"Serafino Suriano,&nbsp;Salvatore Moscaritolo,&nbsp;Debora Ianzano,&nbsp;Mario Russo and Antonio Troccoli","doi":"10.1007/s00217-026-05253-y","DOIUrl":"10.1007/s00217-026-05253-y","url":null,"abstract":"<div><p>Three different kilning schedules (low temperatures; medium temperatures; and high temperatures) were applied to eight varieties of different wheat species (three durum wheat, three soft wheat, one emmer variety, and one spelt variety) to evaluate the effects of kiln temperature on the main qualitative parameters of wheat malt, the difference among varieties and their interaction. For the most significant quality parameters of malt, including diastatic power, Kolbach index, FAN, and viscosity, KSA consistently yielded more favorable outcomes than medium temperature and high temperature, whose effects on malt parameters, although significant, were not particularly relevant. PCA analysis showed in Dim1, the main source of variability is the intrinsic varietal structure, and that in Dim2, a secondary but relevant source of variation, was due to kilning schedule intensity. Furthermore, the response to thermal treatment was genotype-specific rather than species-specific, and the principal technological shift occurred between low temperature and the most intense kilning schedules (medium temperature/high temperature). To gain insight into the suitability of varieties with malt quality closer to industry requirements, a non-statistical, multi-criteria deterministic tool called High Performance Index, but consistent with PCA analysis, being highly correlated with the PC1 score, was used to provide a useful decision-making tool by attempting to translate industrial requirements from analytical parameters of interest. The highest High Performance Index values were obtained from the Federico II and Antalis varieties using the kilning schedule low temperature. In the future, the study will be aimed at evaluating the same varietal set considering higher temperature levels with the prospect of reaching the production of beer.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704205","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":"Alcalase hydrolysis enhances solubility and foaming properties of perilla protein isolate through structural modification","authors":"Sahil Nain,&nbsp;Aniket Kamboj,&nbsp;Pramod K. Prabhakar,&nbsp;Rajni Chopra","doi":"10.1007/s00217-026-05241-2","DOIUrl":"10.1007/s00217-026-05241-2","url":null,"abstract":"<div><p>The limited functional properties of plant proteins remain a major challenge for their application in food systems. This study investigated the structural and functional modifications of perilla protein isolate (PPI) hydrolysates produced by Alcalase enzyme hydrolysis (EH) at varying degrees of hydrolysis (DH) of 5%, 10%, and 15% to elucidate structure–function relationships. Scanning electron microscopy revealed that PPI morphology changed from a flake-like structure with sharp edges to a smooth edge protrusion with small pores after EH. The particle size of PPI decreased from 33,836 to 522.5 nm along with increased surface charge from − 22.3 to -25.6 mV after EH. The surface hydrophobicity decreased from 8.65 to 0.23 µg CBBG bound as DH% increased. EH results in changes in protein conformation, including fluorescence quenching, increased UV-visible absorption at 280 nm, and free sulfhydryl content. Furthermore, protein molecular flexibility increased after EH, as the α-helix/β-sheet ratio decreased from 0.09 to 0.05. The protein solubility progressively improved with DH, reaching 64% at pH 3 and 86% at pH 7 for 10% DH hydrolysates. Furthermore, foaming capacity increased markedly from 17% in native PPI to 54.8% after 10% DH. In contrast, the water- and oil-holding capacities decreased from 5.5 to 1 g/g and from 4.2 to 2.6 g/g after 15% DH. 5% DH increased the thermal denaturation temperature of PPI from 110.9 to 116.9 °C. These findings suggest that controlled Alcalase hydrolysis effectively enhances the structural adaptability and techno-functional attributes of PPI, particularly solubility and foaming, which are critical for its incorporation into plant-based food formulations as a potential foaming agent.</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 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704204","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":"Influence of postharvest storage conditions on physiological responses, bioactive compounds, and antibacterial activity of fresh thyme (Thymus vulgaris)","authors":"Panayiota Xylia,&nbsp;Antonios Chrysargyris,&nbsp;Jutiporn Thussagunpanit,&nbsp;Kanchana Boonruang,&nbsp;Gokhan Zengin,&nbsp;Nikolaos Tzortzakis","doi":"10.1007/s00217-026-05251-0","DOIUrl":"10.1007/s00217-026-05251-0","url":null,"abstract":"<div><p>Great interest is given nowadays to preserving the quality and prolonging the shelf life of herbs marketed as fresh. Storage of these products under non-optimum conditions could result in high perishability. The current work investigated the impact of storage temperature (2, 6 and 20 °C) and relative humidity (RH) (high-95% and atmospheric-65%) on the quality attributes of fresh thyme during its postharvest storage and the proposal of the optimum storage conditions for this herb. Based on the results, elevated weight loss and respiration rate were observed during storage of fresh thyme at room temperature (20 °C) compared to lower temperatures. On the other hand, thyme stored at 6 °C exhibited higher phenolic content and antioxidant activity. Regarding the impact of RH levels during the postharvest storage of fresh thyme at 6 °C (optimum temperature selected), no significant changes in most of the investigated quality attributes were reported between the investigated RH levels, while the essential oil (EO) yield obtained from thyme stored under high RH was significantly higher than the one obtained from plants exposed to atmospheric RH. The antibacterial activity of the infusions from thyme stored under 6 °C were found to be slightly lower compared to other temperatures when tested against <i>Escherichia coli</i>, while <i>Listeria monocytogenes</i> was more susceptible. From these findings it can be concluded that storage of fresh thyme at 6 °C with high RH (95%) could be considered optimum for this herb.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148704229","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":"Single-stage valorization of arctic sea urchin waste generates calcium lactate with enhanced dissolution kinetics: statistical process validation and pilot capability analysis","authors":"Olga N. Pozharitskaya,&nbsp;Ekaterina D. Obluchinskaya,&nbsp;Elena V. Flisyuk,&nbsp;Alexander N. Shikov","doi":"10.1007/s00217-026-05250-1","DOIUrl":"10.1007/s00217-026-05250-1","url":null,"abstract":"<div><p>While marine waste valorization is critical for the circular bioeconomy, common multi-stage processing often ignores economic realities due to high operational costs. This study performs a statistical process validation of a single-stage demineralization technology designed to produce calcium lactate with enhanced dissolution kinetics from Arctic sea urchin (<i>Strongylocentrotus drobachiensis</i>) waste, testing the hypothesis that a Quality by Design (QbD) approach can bypass cost-intensive purification steps while neutralizing biomass variability. Following this QbD framework, Critical Process Parameters (CPPs) were established under optimized hydrodynamic and thermal conditions. The process stability was rigorously evaluated using Shewhart control charts, confirming a state of statistical control with no “special cause” variations. High process capability indices (<i>Cp</i>) of 2.08 for calcium and 1.85 for polyhydroxynaphthoquinone (PHNQ) pigments demonstrate the exceptional reproducibility of the technology and its immediate readiness for industrial scaling. The process validation fundamentally reveals that single-stage demineralization effectively preserves the natural marine mineral-organic matrix, ensuring an accelerated calcium release profile due to the presence of PHNQ pigments. This novel approach effectively upcycles Arctic marine processing waste into a high-value resource for the pharmaceutical and food sectors, yielding a lucrative 130–150 kg of product per 100 kg of dry waste. Ultimately, the integrated techno-economic assessment confirms that the technology is scalable, investment-friendly, and capable of delivering high profitability, while remaining environmentally sustainable and commercially viable for industrial application.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148750773","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":"Integrated evaluation of supercritical fluid and Soxhlet extraction of wheat: linking oil quality and solid matrix functional retention","authors":"Weilan Gao,&nbsp;Laura Hernandez-Garcia,&nbsp;Noelia Pallarés,&nbsp;Manuel Salgado-Ramos,&nbsp;Albert Sebastià,&nbsp;Juan Manuel Castagnini,&nbsp;Pedro Vicente Martínez-Culebras,&nbsp;Francisco J. Barba","doi":"10.1007/s00217-026-05248-9","DOIUrl":"10.1007/s00217-026-05248-9","url":null,"abstract":"<div><p>Wheat (<i>Triticum aestivum</i> L.) is a key global food crop and an emerging source of bioactive compounds for functional food development. Although wheat oil constitutes a minor fraction, it is rich in polyunsaturated fatty acids and lipid-soluble antioxidants. This study systematically compared supercritical fluid extraction (SFE: CO₂, 40 °C, 25 MPa, 75 min) and Soxhlet extraction (SE: 2-MeTHF, 75 min) within an integrated oil–solid matrix framework. Extraction efficiency, oil quality, and residual matrix functionality were comprehensively evaluated, including NMR profiles, fatty acid composition, phenolics, antioxidant capacity, and nutrient retention, with principal component analysis (PCA) applied for integrative assessment. Results indicated that SFE achieved oil yield comparable to SE (90.24 ± 2.71% vs. 89.80 ± 4.09%) but higher solid matrix retention (97.57 ± 0.35% vs. 92.36 ± 0.54%), while improving lipid quality by increasing unsaturated fatty acids, and selectively enriching alkylresorcinols, while reducing co-extracted impurities. ¹H NMR confirmed acylglycerols with unsaturated fatty acids as the dominant components of wheat oil. In contrast, SE enhanced total phenolics (73.68 ± 6.09 vs. 23.63 ± 2.32 mg GAE/g) and antioxidant capacity (ORAC: 75.97 ± 5.61 vs. 16.52 ± 1.15 µmol TE/g; ABTS: 40.72 ± 2.18 vs. 2.59 ± 0.16 µmol TE/g). Moreover, SFE better preserved carbohydrates, proteins and minerals (Mg, P, K, Fe), while reducing heavy metals levels (As, Cd, Pb), improving the nutritional and safety profile of the residual cake. Overall, SFE favors high-quality oils production and matrix preservation, whereas SE promotes antioxidant extraction, providing a basis for optimizing wheat bioprocessing strategies.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05248-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148750774","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":"Integration of advanced analytical techniques, chemometrics, artificial intelligence, and regulatory approaches for food fraud detection and global food integrity","authors":"Faiyaz Ahmed,&nbsp;Fahad Saad Alhodieb,&nbsp;Mansour Alblaji,&nbsp;Anjum Khanam,&nbsp;Muhammad Afzaal,&nbsp;Fakhar Islam","doi":"10.1007/s00217-026-05238-x","DOIUrl":"10.1007/s00217-026-05238-x","url":null,"abstract":"<div><h3>Background</h3><p>Food fraud has become a complicated worldwide issue that jeopardizes public health, financial stability, and food authenticity. The increasing variety of fraudulent tactics necessitates cross-border regulatory coordination and analytical accuracy. This review mainly covers studies published between 2009 and 2026 and critically evaluates contemporary analytical and digital approaches that integrate advanced spectroscopic, chromatographic–mass spectrometric, and omics-based technologies with chemometric and machine-learning techniques for food fraud detection and authentication. It also looks at changing international regulations, such as European Union (EU) Food Integrity rules, Food Safety Modernization Act (FSMA), and Codex Alimentarius Commission (Codex). Emerging platforms deliver molecular-level discrimination, quantitative adulterant detection, and origin authentication with unprecedented accuracy. Food fraud detection is evolving as a result of the integration of sophisticated analytical methods with chemometric modeling, artificial Intelligence (AI), and multi-sensor data fusion. Monitoring is now quicker, more precise, and less damaging to materials thanks to these developments. At the same time, supply chains are becoming less opaque due to blockchain and Internet of Things (IoT) technologies, which enable real-time product tracking and verification. But there are still difficulties. Global advancement is nonetheless hampered by disparities in testing criteria, a lack of consensus across testing centers, and disproportionate accessibility to technology across nations. A fair, open, and fraud-proof global food system requires bolstering international collaboration, developing shared reference datasets, and coordinating scientific advances with regulatory procedures.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148750663","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":"Matrix-dependent fermentation impacts the anti-inflammatory potential of plant-based beverages in differentiated Caco-2 like-intestinal epithelial cells","authors":"Matteo Vitali,&nbsp;Mussa Makran,&nbsp;Amparo Gamero,&nbsp;Antonio Cilla,&nbsp;Mónica Gandía","doi":"10.1007/s00217-026-05254-x","DOIUrl":"10.1007/s00217-026-05254-x","url":null,"abstract":"<div><p>Inflammatory bowel diseases represent a major health challenge, prompting interest in dietary interventions with anti-inflammatory properties. This study evaluated in vitro anti-inflammatory and antioxidant effect of fermented plant-based beverages derived from tiger nut, carob, and rice, compared to their unfermented counterparts, using differentiated Caco-2 cells. Beverages were fermented with the Danisco^® VEGE061 lactic acid bacteria consortium. Following INFOGEST 2.0 simulated gastrointestinal digestion, bioaccessible fractions at non-cytotoxic dilutions were applied to cells for 24 h prior to lipopolysaccharide (LPS) stimulation. Anti-inflammatory activity was assessed by measuring nitric oxide (NO), reactive oxygen species (ROS), pro-inflammatory cytokines (IL-6, IL-8), NF-κB p65 nuclear translocation, and transepithelial electrical resistance (TEER), with all reduction percentages referred to the digestion blank. Fermented tiger nut beverage showed the strongest effects, reducing IL-6 secretion (58.7%) and NF-κB p65 nuclear translocation (33.0%) relative to its unfermented counterpart (32.5% and 16.4%, respectively), possibly related to the fermentation-induced enrichment of the digested fraction in homovanillic acid, sinapoyl alcohol, ethyl vanillin, and L- and S-leucic acid. Both tiger nut beverages decreased NO (unfermented: 19.5%; fermented: 16.0%) and IL-8 (unfermented: 50.6%; fermented: 40.6%). Unfermented rice beverage reduced IL-6 (33.7%), IL-8 (46.0%), and NO (19.0%); these cytokine- and NO-modulating effects were lost after fermentation, likely associated with the reduction in hydroxylated fatty acids, although both rice beverages retained comparable antioxidant activity, reducing intracellular ROS (unfermented: 24.9%; fermented: 31.5%). Fermented carob beverage selectively reduced intracellular ROS (31.2%), consistent with enhanced cellular antioxidant capacity rather than a broad anti-inflammatory effect, possibly linked to increased bioaccessibility of 3-propylmalic and citric acid. None of the beverages improved LPS-induced barrier dysfunction, as TEER was not restored. These results reveal matrix-specific responses to fermentation: anti-inflammatory or antioxidant activity was enhanced in tiger nut and carob but the cytokine-modulating activity of rice was lost. Fermentation is therefore not a universal strategy and must be tailored to the food matrix.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148750664","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":"Profiling and comparative evaluation of amino acids, in-vitro digestibility, and functional properties of moth bean, white pea, black gram, and red gram flours with structural and antioxidant assessment","authors":"Nikhil Dnyaneshwar Patil,&nbsp;Ankur Kumar,&nbsp;Aarti Bains,&nbsp;Golden Gusken,&nbsp;Sandip Patil,&nbsp;Prince Chawla,&nbsp;Nemat Ali","doi":"10.1007/s00217-026-05221-6","DOIUrl":"10.1007/s00217-026-05221-6","url":null,"abstract":"<div><p>This study investigates the physicochemical, functional, nutritional, and structural attributes of moth bean, black gram, red gram, and white pea to evaluate their potential for sustainable food applications. Among the legumes, black gram exhibited the highest protein content (27.03%) but also contained notable levels of anti-nutritional factors, including tannins (2.55 mg/g) and phytic acid (7.89 mg/g). Black gram recorded the highest total phenolic content (5.36 mg GAE/g) and total flavonoid content (2.23 mg QE/g), respectively, contributing to enhanced antioxidant potential. The amino acid composition across all legume powders was found to be comparable. Scanning electron microscopy revealed distinct surface morphologies of the samples. Functional evaluation indicated superior emulsion capacity in black gram (48.74%) and white pea (43.02%), whereas white pea exhibited the highest in-vitro protein digestibility (61.40%). Moth bean was richer in calcium (1.52 mg/g) and iron (0.092 mg/g). Overall, the findings demonstrate that the investigated legume flours possess complementary nutritional and functional attributes, supporting their targeted incorporation into nutrient-dense, protein-rich, antioxidant-rich, and sustainable plant-based food formulations, thereby contributing to food security, improved nutrition, and the development of sustainable food products.</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 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148628587","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 cold and hot screw-pressing and mild physical refining on the quality and key aroma-active compounds in rapeseed oils","authors":"Iveta Šístková,&nbsp;Vojtěch Kružík,&nbsp;Aleš Rajchl,&nbsp;Jan Kyselka,&nbsp;Tereza Honzíková,&nbsp;Helena Čížková","doi":"10.1007/s00217-026-05230-5","DOIUrl":"10.1007/s00217-026-05230-5","url":null,"abstract":"<div><p>The research evaluates the quality and sensory attributes of cold and hot screw-pressed rapeseed oils, as well as mildly physically refined rapeseed oil obtained by short-path distillation. While commercial rapeseed oils are typically refined following solvent extraction, the presented study describes an alternative and more sustainable method used by a medium-sized processor, which employs hexane-free oil isolation followed by a specialized physical refining technique, with short-path distillation as a deodorization and deacidification stage. The results demonstrate that a mild physical refining process effectively removes undesirable compounds from crude oil, including pigments (up to 99% reduction) and glycerophospholipids (up to 95% reduction), while maintaining oxidative stability (induction period of 5.12 h) and minimizing the formation of <i>trans</i>-fatty acids (&lt; 0.2%). Twenty-eight volatile compounds and twelve key aroma-active compounds (AACs) were detected among samples, with qualitative and quantitative differences depending on the processing method. Cold-pressed oils exhibited pronounced sensory notes driven by dominant AACs such as 4-isothiocyanatobutene, hexanal, and 1-hexanol (factor dilution – FD = 16), which contribute to musty, green, and pungent odor. Hot-pressed oils exhibited the same dominant AACs as cold-pressed samples, and additionally contained 6-methyl-5-hepten-2-one (FD = 16), γ-butyrolactone, 2-nonenal, 5-cyano-1-pentene (FD = 4), and 2-isothiocyanatobutene (FD = 2), contributing to an intensified pungent, musty, and cabbage-like aroma. Conversely, the mildly refined oils had a notable reduction in off-flavor volatiles, resulting in a clean sensory profile characterized by light green, cabbage-like, and nutty notes. These findings highlight the potential of mild physical refining as a sustainable and effective alternative to conventional solvent-based methods, offering high-quality rapeseed oil with favorable sensory and nutritional attributes.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148613664","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":"In vitro digestibility of fatty acids, total phenols, and antioxidant capacity from hemp seeds","authors":"Marta Igual,&nbsp;David Gimeno,&nbsp;Purificación García-Segovia,&nbsp;Javier Martínez-Monzó,&nbsp;Juliana Navarro-Rocha","doi":"10.1007/s00217-026-05224-3","DOIUrl":"10.1007/s00217-026-05224-3","url":null,"abstract":"<div><p>Hemp (<i>Cannabis sativa</i> L.) is gaining interest as a food ingredient due to the nutritional value of its seeds, particularly their high content of polyunsaturated fatty acids (PUFAs), including linoleic (LA, 18:2n-6) and alpha-linolenic (ALA, 18:3n-3) acids. These essential fatty acids are associated with health-promoting effects, yet their bioaccessibility after digestion is crucial to exert such benefits. This study evaluated the fatty acid bioaccessibility, total phenolic content, and antioxidant capacity of five hemp seed varieties (‘Futura 75’, ‘Futura 83’, ‘Earlina 08FC’, ‘Felina 32’, and ‘Henola’) after in vitro digestion. LA and ALA represented up to 70% of total lipids, with ‘Earlina 08FC’ showing the highest content. However, PUFAs exhibited lower bioaccessibility than saturated fatty acids due to oxidative degradation. Eicosadienoic and stearidonic acids, though less abundant, showed higher bioaccessibility in ‘Futura 75’ and ‘Henola’, respectively. Finally, the former whole seed resulted in lower total phenolic content compared with the other varieties studied, but after in vitro digestion it also showed significantly higher bioaccessibility of phenols and higher antioxidant capacity. These findings suggest that targeted breeding and processing could enhance PUFA bioaccessibility, with some varieties showing potential for nutraceutical applications.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 8","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148614403","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}