European Food Research and Technology最新文献_第10页

Evaluation of malt quality of different Italian varieties of hulled, soft and durum wheat 意大利不同品种去皮小麦、软小麦和硬小麦的麦芽品质评价

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-06 DOI: 10.1007/s00217-025-04716-y

Serafino Suriano, Salvatore Moscaritolo, Mario Russo, Antonio Troccoli

{"title":"Evaluation of malt quality of different Italian varieties of hulled, soft and durum wheat","authors":"Serafino Suriano, Salvatore Moscaritolo, Mario Russo, Antonio Troccoli","doi":"10.1007/s00217-025-04716-y","DOIUrl":"10.1007/s00217-025-04716-y","url":null,"abstract":"<div><p>Twenty-four varieties of different Triticum species, such as spelt (SpW, n.3), emmer wheat (EW, n.3), durum wheat (DW, n.7) and soft wheat (SW, n.11) were subjected to malting. The objective is to identify wheat varieties with qualitative characteristics most suited to malting and brewing. The main malt parameters analyzed were moisture, extract yield of malt, wort color, saccharification time, diastatic power, total protein, total soluble protein, Kolbach index, free amino nitrogen, pH, and viscosity. All parameters showed a strong genotype-dependent component, except for some trait such as viscosity, pH and, partly, malt extract. The hulled varieties (emmer and spelt) produced a malt with poor qualitative characteristics and, therefore, not suitable for beer production. Three of seven durum wheat varieties stood out for optimal values of extract, diastatic power and Kolbach index, while only some soft wheat varieties showed positive and optimal values for total protein, soluble protein and Kolbach index. Considering all the malt parameters analyzed, the HPI tool selected Federico II° (DW) as the variety with the highest High Performance Index value, expression of the best overall malt, followed by Antalis (DW) and Bramante (SW) varieties.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1575 - 1586"},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142313","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}

引用次数: 0

Inhibitory effect of green coffee extracts on Rhizopus stolonifer: in-silico and in-situ evidence 生咖啡提取物对匍匐茎霉的抑制作用：实验和现场证据

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-06 DOI: 10.1007/s00217-025-04717-x

Heba Sayed Mostafa, Abdulrhman S. Shaker, Gamal Awad El-Shaboury

{"title":"Inhibitory effect of green coffee extracts on Rhizopus stolonifer: in-silico and in-situ evidence","authors":"Heba Sayed Mostafa, Abdulrhman S. Shaker, Gamal Awad El-Shaboury","doi":"10.1007/s00217-025-04717-x","DOIUrl":"10.1007/s00217-025-04717-x","url":null,"abstract":"<div><p>This study investigated the antimicrobial efficacy of <i>Coffea arabica</i> green bean extracts (methanol and ethanol) against six pathogens: <i>Proteus mirabilis</i>, <i>Shigella flexneri</i>, <i>Staphylococcus aureus</i>, <i>Penicillium digitatum</i>, <i>Rhizopus stolonifer</i>, and <i>Aspergillus niger</i>. Ethanol extract demonstrated significantly superior activity (<i>p</i> < 0.05) over methanol and controls, despite fewer compounds, attributed to higher concentrations of key bioactives identified via HPLC and GC–MS. Molecular docking identified hesperidin, diosmin, naringin, and rutin as key compounds responsible for antibacterial and antifungal activity, targeting topoisomerase ATPase and AmFPI-1 fungal protease, respectively. In-situ analysis showed that white wheat bread with ≥ 5% green coffee powder inhibited <i>Rhizopus stolonifer</i> growth for seven days at 30 °C, similar to the propionic acid effect. However, 10% green coffee negatively impacted the sensory attributes of bread samples, especially color and taste. This suggests green coffee is a potential natural preservative to extend the shelf life of bread while considering cost and consumer acceptability.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1587 - 1601"},"PeriodicalIF":3.2,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142307","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}

引用次数: 0

Chemical, nutritional, antinutritional, and technological characterization of Brazilian Tucumã-do-Amazonas fractions (Astrocaryum aculeatum) 巴西仙人掌<s:1> -do- amazonas馏分（Astrocaryum aculeatum）的化学、营养、抗营养和工艺特性

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-03 DOI: 10.1007/s00217-025-04737-7

Vânia Maria Alves, Katiúcia Alves Amorim, Luíz Guilherme Malaquias da Silva, Eduardo Ramirez Asquieri, Elias da Silva Araújo, Lígia Bicudo de Almeida-Muradian, Adriane Alexandre Machado de Melo, Clarissa Damiani

{"title":"Chemical, nutritional, antinutritional, and technological characterization of Brazilian Tucumã-do-Amazonas fractions (Astrocaryum aculeatum)","authors":"Vânia Maria Alves, Katiúcia Alves Amorim, Luíz Guilherme Malaquias da Silva, Eduardo Ramirez Asquieri, Elias da Silva Araújo, Lígia Bicudo de Almeida-Muradian, Adriane Alexandre Machado de Melo, Clarissa Damiani","doi":"10.1007/s00217-025-04737-7","DOIUrl":"10.1007/s00217-025-04737-7","url":null,"abstract":"<div><p>Tucumã-do-Amazonas (<i>Astrocaryum aculeatum</i>), a fruit native to northern Brazil, is known for its intense orange-yellow pulp, rich in carotenoids. The objective of this study was to characterize the residues obtained following the processing of the fruit, to remove the peel, pulp, almond (seed), and obtain flour from the peel. The fractions were analyzed for their physical, chemical, nutritional, anti-nutritional, technological and pharmacokinetic properties. The results showed that all Tucumã-do-Amazonas fractions are rich in lipids, ranging from 26 to 53.86 g/100 g. The peel and its flour were notable sources of protein (9.71and 11.73 g/100 g) and insoluble fiber (24.82 and 39.55 g/100 g) and contained high concentrations of antioxidants such as procyanidin A2/B2 (1139.38 and 526.23 mg/100 g) and catechin (273.13 and 110.20 mg/100 g). The almond was found to be rich in essential minerals such as potassium (451.40 mg/100 g), calcium (246.22 mg/100 g) and magnesium (188.77 mg/100 g), and also contains phytic acid (222.96 mg/100 g) and trypsin inhibitors (1.03 IU/100 mg). The technological properties of the hull flour were found to be particularly suitable for incorporation into products based on milk, water and oil. Pharmacokinetic analyses indicated high bioavailability of the bioactive compounds, with the potential to cross biological barriers, highlighting the therapeutic value of tucumã-do-Amazonas. This fruit exhibits significant economic, nutritional, and functional potential, with its by-products offering substantial applications in the food industry. Furthermore, tucumã-do-Amazonas contributes to environmental sustainability by reducing organic waste and supports economic development in the Amazon region.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1755 - 1771"},"PeriodicalIF":3.2,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142348","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}

引用次数: 0

Investigations into protein reduction in grape must and wine: Screening the efficacy of 21 peptidases and the effects of thermal treatments, ultrasound, and reducing agents 葡萄汁和葡萄酒中蛋白质还原的研究：筛选21种肽酶的功效以及热处理、超声波和还原剂的影响

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-03 DOI: 10.1007/s00217-025-04751-9

L. Seidel, W. Albuquerque, M. Gand, H. Zorn, K.-Z. Lee, F. Will, R. Schweiggert

{"title":"Investigations into protein reduction in grape must and wine: Screening the efficacy of 21 peptidases and the effects of thermal treatments, ultrasound, and reducing agents","authors":"L. Seidel, W. Albuquerque, M. Gand, H. Zorn, K.-Z. Lee, F. Will, R. Schweiggert","doi":"10.1007/s00217-025-04751-9","DOIUrl":"10.1007/s00217-025-04751-9","url":null,"abstract":"<div><p>Protein denaturation and aggregation during storage of wine often lead to undesired haze formation, causing the wine to lose its marketability. To prevent haze formation, proteins are removed from musts and wines primarily through bentonite fining or, less commonly, using proteolytic enzyme preparations. Both unit operations represent currently authorized enological procedures with their own drawbacks. To enhance our understanding of wine protein degradation by proteolytic treatments, this study aimed to provide deeper insights into the technical applications of protein removal by thermal treatments, being eventually complemented with experiments applying reducing agents, ultrasound and a selection of 21 peptidases, including novel insect-based preparations. First, wine proteins were subjected to variable heat treatments (5–60 min, 30–80 °C; equivalent to 0.0005–60 pasteurization units [PU]) without peptidase addition in a citrate buffer (pH 3.3), revealing that protein denaturation and immediate aggregation occurred even during mild heat treatments at 0.01 PU. Ultrasound and reducing agents were ineffective for modulating protein denaturation and aggregation. An inhibiting effect of the reducing additives on the tested peptidases was not found. Efficient proteolysis was achieved only with five enzyme preparations, all of them aspergillopepsin-based ones and all requiring a thermal treatment with 0.1 PU or higher. Evaluating the efficacy of the peptidases in different matrices, effective proteolysis of must and wine proteins was achieved in buffer and grape must, but not in wine.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1935 - 1950"},"PeriodicalIF":3.2,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04751-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142340","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}

引用次数: 0

Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel 柑橘副产品的可持续增值：用于柑橘果皮生物活性提取和生物应用的天然深共晶溶剂

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-03 DOI: 10.1007/s00217-025-04757-3

Clara Gomez-Urios, Lorenzo Siroli, Silvia Grassi, Francesca Patrignani, Jesus Blesa, Rosalba Lanciotti, Ana Frígola, Stefania Iametti, Maria J. Esteve, Mattia Di Nunzio

{"title":"Sustainable valorization of citrus by-products: natural deep eutectic solvents for bioactive extraction and biological applications of Citrus sinensis peel","authors":"Clara Gomez-Urios, Lorenzo Siroli, Silvia Grassi, Francesca Patrignani, Jesus Blesa, Rosalba Lanciotti, Ana Frígola, Stefania Iametti, Maria J. Esteve, Mattia Di Nunzio","doi":"10.1007/s00217-025-04757-3","DOIUrl":"10.1007/s00217-025-04757-3","url":null,"abstract":"<div><p>Orange is one of the most consumed fruits worldwide, generating significant byproducts and wastes. By following the principles of green chemistry, the reuse of orange by-products can be made sustainable. In this context, natural deep eutectic solvents (NADES) have emerged as a promising alternative. The present study aims to analyze the physicochemical characteristics and biological effects of orange peel extracts obtained with choline chloride-based NADES. An investigation was conducted on the extracts, including a chromatographic analysis of phenolic and volatile compounds, a spectroscopic FTIR analysis, as well as the evaluation of their antioxidant capacity, their antimicrobial activity on different pathogens, and their capacity to modulate the activity of digestive enzymes. Both chromatographic approaches and FTIR studies indicated that different NADES had various extraction efficiencies towards phenolic compounds, affecting the antioxidant capacity of extracts. The volatile profile of NADES extracts was primarily composed of alcohols, aldehydes, and terpenes, whereas the ethanolic extract (50% (v/v), used as a control) exhibited a higher abundance of terpenes. All extracts were demonstrated to enhance pepsin enzyme activity without affecting that of chymotrypsin. Only choline chloride: glycerol: citric acid gave an extract capable of inhibiting trypsin and amylase activity, as well as the proliferation of pathogenic microorganisms. In conclusion, choline chloride-based NADES may represent a sustainable method for reusing orange byproducts, as they are more effective in extracting valuable bioactive compounds from orange peel when compared to old-fashioned organic solvents.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1965 - 1980"},"PeriodicalIF":3.2,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04757-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142339","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}

引用次数: 0

Antimicrobial peptides in green coconut water: from nutritional benefits to multifunctional applications for human health 绿色椰子水中的抗菌肽：从营养效益到对人体健康的多功能应用

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-03 DOI: 10.1007/s00217-025-04754-6

Hoa Doan Ngan, Binh Le Huy, Chi Le Uyen, Hai Bui Thi Phuong, Huy Luong Xuan

{"title":"Antimicrobial peptides in green coconut water: from nutritional benefits to multifunctional applications for human health","authors":"Hoa Doan Ngan, Binh Le Huy, Chi Le Uyen, Hai Bui Thi Phuong, Huy Luong Xuan","doi":"10.1007/s00217-025-04754-6","DOIUrl":"10.1007/s00217-025-04754-6","url":null,"abstract":"<div><p>Green coconut water is a widely consumed natural beverage known for its nutritional benefits and traditional medicinal applications. Recent studies have identified three antimicrobial peptides (AMPs) in coconut water: <b>Cn-AMP1</b>, <b>Cn-AMP2</b>, and <b>Cn-AMP3</b>. They were demonstrated to exhibit broad-spectrum antimicrobial activity against bacteria and fungi, as well as anticancer properties. Among them, <b>Cn-AMP1</b> stands out as the most potent compound, showing significantly lower cytotoxicity than many conventional drugs and other AMPs. Hence, these findings highlight the potential of these coconut peptides as potent multifunctional agents that could revolutionize how we approach food safety, nutrition, and therapeutic interventions. Nonetheless, their moderate efficacy and susceptibility to enzymatic degradation necessitate structural modifications and innovative delivery strategies to enhance therapeutic potential. This review explores the structural characteristics, biological activities, and future prospects of coconut AMPs, emphasizing their role in functional food and therapeutic applications.</p><h3>Graphic 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 7","pages":"1499 - 1512"},"PeriodicalIF":3.2,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142350","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}

引用次数: 0

Preparation, structural characterization and microencapsulation of antioxidant peptides from selenium-enriched millet 富硒谷子抗氧化肽的制备、结构表征及微胶囊化

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-05-03 DOI: 10.1007/s00217-025-04747-5

Yilin Liu, Lin Li, Jing Fu

{"title":"Preparation, structural characterization and microencapsulation of antioxidant peptides from selenium-enriched millet","authors":"Yilin Liu, Lin Li, Jing Fu","doi":"10.1007/s00217-025-04747-5","DOIUrl":"10.1007/s00217-025-04747-5","url":null,"abstract":"<div><p>Selenium (Se)-enriched protein is the main form of Se in Se-enriched millet and has strong biological activity. In order to explore the high-value utilization of Se-enriched millet protein (SMP), this study first optimized the extraction process of SMP and determined its antioxidant activity. Alkaline protease was identified as the most suitable enzyme, and the optimal hydrolysis process was pH 10, temperature 45 ℃, time 4 h, enzyme dosage 5%. Under these conditions, the antioxidant activity of SMP hydrolysate was evaluated. The ABTS free radical scavenging rate, DPPH free radical scavenging rate and hydroxyl free radical scavenging rate reached 69.77%, 79.01% and 77.91%, respectively. The enzymatic hydrolysis solution exhibited antioxidant activity, showing a good dose-effect relationship. Then, the antioxidant activities of Se-enriched millet antioxidant peptide (SMAP) and common millet antioxidant peptide (MAP) were evaluated. The antioxidant activities of two protein peptide ultrafiltration components (SMAP I: 3 kDa < Mw < 10 kDa, SMAP II: < 3 kDa) were purified, and 6 peptides with high antioxidant activity were identified. The results showed that the antioxidant activity of SMAP II was better. The Se content and antioxidant activity of SMAP were higher than those of MAP, and the antioxidant activity of SMAP was similar to that of Vc. Finally, sodium alginate was selected as the wall material, and the purified product was microencapsulated and verified by in vitro experiments. The study may provide a theoretical basis for the preparation and practical application of Se-enriched proteins and antioxidant peptides.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1895 - 1915"},"PeriodicalIF":3.2,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145142349","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}

引用次数: 0

Pre-extraction treatment of various aroma and bitter hops by pulsed electric fields results in an increased bitterness, but an almost constant aroma composition 通过脉冲电场对各种香气和苦味啤酒花进行预提取处理，结果导致苦味增加，但香气成分几乎不变

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-04-30 DOI: 10.1007/s00217-025-04742-w

Sabrina Scharf, Afroditi Drizou, Sascha Rohn, Michael Sandmann

{"title":"Pre-extraction treatment of various aroma and bitter hops by pulsed electric fields results in an increased bitterness, but an almost constant aroma composition","authors":"Sabrina Scharf, Afroditi Drizou, Sascha Rohn, Michael Sandmann","doi":"10.1007/s00217-025-04742-w","DOIUrl":"10.1007/s00217-025-04742-w","url":null,"abstract":"<div><p>The effect of pulsed electric field (PEF) treatment strongly depends on specific product properties, e.g. the phenotype of the processed plant species. However, for food products it is crucial that quality parameters are maintained and that processing is reproducible. In the present study, PEF treatment was used for improving the extraction of hop compounds for beer production. Considering the fact that the flavor and aroma of a beer develops during the boiling process and is highly dependent on the hops used, PEF was applied as a pre-extraction procedure treating concentrated hop suspensions to improve the extractability of aroma compounds. A total of eight aroma and bitter hops were studied to consider putative variety-specific effects of PEF. Investigations of the bitterness and flavor (sensorial/instrumental) also showed putative and hop-dependent influences of the PEF treatment: Significant increases in the bittering units of between 48% (cv. ‘Polaris’) and 285% (cv. ‘Huell Melon’) were observed in three concentrated and PEF-treated hop extracts. A change of olfactory attributes was not perceived. Similarly, SPME-GC-MS was only able to determine negligible changes in 21 volatile aroma compounds, including four off-flavors. However, some larger increases in heptanoic and octanoic acid were observed in the PEF-treated cultivar ‘Huell Melon.’ The findings of the present study indicate that PEF can be successfully applied as a pre-extraction technique for treating hop components, suggesting its potential use in breweries for increasing the bittering units without negatively influencing the overall flavor, or for lowering costs by reducing the required quantities of expensive hops.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1831 - 1847"},"PeriodicalIF":3.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04742-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145145437","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}

引用次数: 0

Mushrooms as meat substitute in plant-based diets 蘑菇作为植物性饮食中的肉类替代品

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-04-30 DOI: 10.1007/s00217-025-04722-0

Alex Graça Contato, Carlos Adam Conte-Junior

{"title":"Mushrooms as meat substitute in plant-based diets","authors":"Alex Graça Contato, Carlos Adam Conte-Junior","doi":"10.1007/s00217-025-04722-0","DOIUrl":"10.1007/s00217-025-04722-0","url":null,"abstract":"<div><p>Mushrooms are emerging as a key player in the plant-based food industry, particularly as meat substitutes. Their rich nutritional profile, including high protein content, essential amino acids, vitamins B, and vitamin D, positions them as a highly attractive alternative to meat. Mushrooms are also valued for their bioactive compounds, such as phenolics and terpenoids, which offer antioxidant and anti-inflammatory benefits. Their unique umami flavor and fibrous texture closely mimic meat, making them ideal ingredients for products such as burger patties, nuggets, sausages, meatballs, deli slices, and jerky. Furthermore, mushrooms have a low environmental footprint, requiring fewer natural resources than conventional livestock farming. As consumer demand for sustainable, ethical, and healthy food alternatives grows, mushrooms are becoming increasingly integrated into food innovation, particularly in the production of meat analogs. Their versatile applications in food technology and culinary uses make them a cornerstone of future food solutions, providing not only health benefits but also contributing to environmental conservation. This transition to mushroom-based products reflects broader changes in consumer preferences and industry practices, driven by a global shift towards more sustainable and health-conscious diets. With continued advancements in food technology and growing acceptance among consumers, mushrooms are poised to play a central role in the future of food. This review highlights the strengths of mushrooms as versatile and sustainable meat substitutes, focusing on their nutritional profile, environmental benefits, and innovation potential. Future research should prioritize improving their sensory properties, enhancing nutritional value through combinations with other proteins, and analyzing consumer acceptance to facilitate market adoption.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1453 - 1466"},"PeriodicalIF":3.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145145305","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}

引用次数: 0

Deep learning and evolutionary intelligence with fusion-based feature extraction for classification of wheat varieties 基于融合特征提取的深度学习和进化智能小麦品种分类

IF 3.2 3区农林科学

European Food Research and Technology Pub Date : 2025-04-30 DOI: 10.1007/s00217-025-04720-2

Ali Yasar, Adem Golcuk

{"title":"Deep learning and evolutionary intelligence with fusion-based feature extraction for classification of wheat varieties","authors":"Ali Yasar, Adem Golcuk","doi":"10.1007/s00217-025-04720-2","DOIUrl":"10.1007/s00217-025-04720-2","url":null,"abstract":"<div><p>One of the most important aspects of producing quality wheat is obtaining pure wheat seed varieties. It is of great importance to obtain pure wheat seeds for high grain quality, efficiency, and durability of wheat varieties. For this purpose, collective wheat images of 5 different bread wheat seed varieties registered by computer vision system were taken. Then, 8354 bread wheat grain images were obtained using image processing techniques. The use of important features that affect the image classification is critical for high classification success. The features obtained from CNN models are fused and combined. The optimal feature subset was selected with the whale optimization algorithm (WOA), one of the meta-heuristic algorithms. Each resulting feature set is classified by machine learning algorithms. The best performance in classification results was obtained with the Support Vector Machine (SVM) classifier. The performance of the system was 95.2% with Fusion + SVM and WOA + SVM. The study also provides results of performance metrics such as sensitivity, precision, specificity and F1 score, Matthews correlation coefficient and kappa values. The contribution of the article is as follows the use of the proposed method allows this process to be carried out with fewer features, less time, and less cost, as well as high accuracy in the classification of bread wheat seed varieties.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 7","pages":"1603 - 1616"},"PeriodicalIF":3.2,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-025-04720-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145145309","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}

引用次数: 0