European Food Research and Technology最新文献

{"title":"Near-infrared spectral denoising method based on frequency component analysis and construction of classification model for Baijiu base liquor","authors":"Guiyu Zhang,&nbsp;Kuiting Li","doi":"10.1007/s00217-026-05305-3","DOIUrl":"10.1007/s00217-026-05305-3","url":null,"abstract":"<div><p>This study addresses the limitations of traditional global preprocessing methods in the near-infrared spectroscopy field, which cannot simultaneously achieve noise suppression and effective feature retention, and are difficult to adapt to the characteristics of signals from different frequency bands. Taking the near-infrared spectroscopy data of strong-flavor Chinese liquor base liquor as the research object, a frequency division processing method based on wavelet transform is proposed. This method decomposes the spectrum into high, medium, and low frequency components through multi-decomposition by wavelet, and conducts targeted preprocessing on each component before performing wavelet reconstruction. The study first optimizes the basic hyperparameters of three types of models (XGBoost, SVM, and Random Forest) based on the stratified cross-validation of the training set using grid search, TPE, and Optuna algorithms. After fixing the optimal parameters of the models, it compares 21 combinations of 7 wavelet mother functions and 3 decomposition levels to determine the optimal wavelet parameters for each type of model. On this basis, the optimization of the full-frequency band preprocessing combination is completed. The results show that the optimal solution for SVM is high-frequency SG smoothing combined with wavelet soft threshold denoising, and low and medium frequencies are not processed, with the accuracy and F1 value of the five-fold cross-validation of the training set reaching 0.8958 and 0.8815 respectively; for RF and XGBoost, the optimal solution is high-frequency SG smoothing combined with wavelet soft threshold denoising, medium-frequency SG smoothing, and low-frequency not processed, with the accuracy reaching 0.9062 and 0.9167 respectively, and the F1 values reaching 0.8897 and 0.9020 respectively. This confirms that the spectral noise is mainly concentrated in the high-frequency band, and the middle and low-frequency bands contain the core classification information. Compared with traditional global preprocessing, the frequency division strategy is verified to be reasonable. After combining SHAP feature dimensionality reduction optimization, the test set classification accuracy of the optimal XGBoost model reaches 0.9583, providing a reliable solution for the lossless detection of the quality of Chinese liquor base liquor.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034434","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":"Development and structural characterization of chitosan from black soldier fly puparia via an ultrasonic-assisted continuous multi-stage process","authors":"Haoyuan Zhang,&nbsp;Yalin Yu,&nbsp;Yunkai Wang,&nbsp;Pin Zhou,&nbsp;Shouqiang Huang,&nbsp;Amin Mojiri,&nbsp;Dongdong Ge","doi":"10.1007/s00217-026-05311-5","DOIUrl":"10.1007/s00217-026-05311-5","url":null,"abstract":"<div><p>Black soldier fly puparia are rich in chitin and serve as highly valuable feedstock for chitosan preparation. In this study, a novel ultrasonic-assisted continuous multi-stage process intensified by ultrasound, covering demineralization, enzymatic deproteinization, hydrogen peroxide decolorization, and alkaline deacetylation, was established to extract chitosan from black soldier fly puparia. Single-factor experiments were performed to investigate the effects of ultrasonic time, ultrasonic power, ratio of water to acetic acid, and neutral protease dosage on the purification performance of each stage. Box-Behnken response surface methodology was further applied to optimize the core demineralization and deproteinization procedures, clarify the interaction and synergy among multiple process parameters, and determine the optimal operating conditions for the whole process. The proposed intermittent circulating multi‑stage sonication strategy afforded chitosan with 85.5% deacetylation degree and low ash content of 1.84%. It achieved a 75% reduction in decolorization time and 20% reduction in NaOH concentration for deacetylation; compared with the long‑term static reference protocol. Lastly, the chitosan was successfully harvested and extraction yield reached 13.9% based on puparia mass. Characterization of micromorphology and chemical functional groups revealed that the lamellar microstructure and characteristic absorption peaks of the prepared chitosan matched well with commercial chitosan at identical deacetylation levels. This study validates that black soldier fly puparia serve as a promising feedstock for chitosan preparation. The whole ultrasonic-assisted multi-stage extraction route shortens processing time and cuts chemical reagent consumption, offering a complete and feasible technical strategy for efficient fabrication of chitosan.</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 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034753","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":"Radiation-induced modulation of physiological metabolism in fresh fava beans under cold storage: a mechanism for alleviated texture deterioration by electron beam irradiation","authors":"Kehan Wang,&nbsp;Yaqian Shi,&nbsp;Yuwen Shi,&nbsp;Shuwei Nian,&nbsp;Yufen Xi,&nbsp;Shengming Sun,&nbsp;Ifra Iqrar,&nbsp;Junqing Bai,&nbsp;Liping Kou","doi":"10.1007/s00217-026-05312-4","DOIUrl":"10.1007/s00217-026-05312-4","url":null,"abstract":"<div><p>Fava bean (<i>Vicia faba</i> L.), a highly nutritious but extremely perishable legume, is prone to postharvest tissue softening due to cell wall degradation. This study investigated the efficacy of electron beam irradiation (EBI), a promising non-thermal technology, in delaying softening and elucidating its underlying mechanisms. Freshly harvested beans were treated with a 2.0 kGy EBI dose—determined as optimal in prior work—and stored at 4 ± 1 °C for 20 days. The results showed that EBI sustained color and texture, delayed the degradation of ionic-soluble pectin (ISP) and protopectin, simultaneously increased water-soluble pectin (WSP) content by approximately 47%. EBI also associated with the reduced activities of key cell wall–degrading enzymes: reducing pectin esterase (PE) activity by 55% and pectin lyase (PL) activity up to 33% compared to control. In parallel, it up-regulated the activities and gene expression of pivotal phenylpropanoid pathway enzymes <i>(Vf4CL</i>, <i>VfC4H</i>, and <i>VfCHI</i>, increased by 42%, 63%, and 14%, respectively). Glycosidase activities (α-Gc and β-Gal) were inhibited by 20% and 13% by day 20. Moreover, EBI suppressed lignin peroxidase (Lip) and manganese peroxidase (Mnp) activities while modulating cinnamyl alcohol dehydrogenase (CAD), collectively suggesting an activated potential for cell wall reinforcement through the regulation of lignin-related enzymatic machinery. Additionally, EBI reduced reactive oxygen species (ROS) accumulation by 15% and preserved unsaturated fatty acid levels, thereby alleviating membrane lipid peroxidation. These findings demonstrate that 2.0 kGy EBI appears to be an effective preservation technology for fresh legumes, capable of reducing postharvest losses and maintaining quality throughout the supply chain.</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 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034754","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":"From matrix complexity to front-end screening: laser-induced breakdown spectroscopy for dairy quality and safety assessment","authors":"Yikang Hou,&nbsp;Zhuoxi Li,&nbsp;Jie Lian","doi":"10.1007/s00217-026-05308-0","DOIUrl":"10.1007/s00217-026-05308-0","url":null,"abstract":"<div><p>Dairy products combine high nutritional density, strong dependence on label integrity, and substantial commercial value, which makes them both analytically demanding and strategically important for rapid quality control. Laser-induced breakdown spectroscopy (LIBS) has become increasingly attractive in this area because it can generate multi-element fingerprints within seconds, requires little or no reagent consumption, and can be coupled with portable instrumentation and data-driven modeling. Yet dairy products are not straightforward LIBS targets. Water, fat, protein, minerals, and process history are tightly coupled, and the analytical value of LIBS depends less on nominal speed than on whether a complex matrix can be converted into a stable, comparable emission signal. This review examines dairy-centered LIBS research from the perspective of matrix management and task suitability. After outlining the analytical rationale of LIBS for dairy products, we discuss matrix-aware sample-state design for liquid milk, milk powder and infant formula, whey-protein products, and cheese. We then analyze key methodological steps from plasma generation and temporal gating to substrates, atmosphere control, feature engineering, machine learning, multimodal fusion, and deployment boundaries. The application landscape is organized around authenticity and product-type recognition, adulteration detection, nutritional and process-quality evaluation, and screening of hazardous elements. Current evidence indicates that milk powder and infant formula are the most mature dairy matrices for LIBS, while cheese provides an especially informative platform for spatially resolved and multimodal analysis. Liquid milk still benefits markedly from state conversion, and whey-protein products are pushing the field toward subtle adulteration analysis and trace-level risk screening. Future progress will depend on matrix-specific preparation standards, blind external validation, calibration transfer, low-pressure and time-resolved acquisition, and tighter integration with Raman and near-infrared methods. In realistic dairy workflows, LIBS is best positioned as a front-end screening technique that narrows the decision space before confirmatory testing.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034752","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 properties of vegan cheese analogues and viability of probiotic under in vitro-simulated gastrointestinal conditions","authors":"Gizem Erk,&nbsp;Asli Akpinar","doi":"10.1007/s00217-026-05315-1","DOIUrl":"10.1007/s00217-026-05315-1","url":null,"abstract":"<div><p>The present study aimed to determine the viability of probiotic bacteria and the physicochemical properties of probiotic vegan cheese analogues produced from fermented soy and almond drinks, using a probiotic starter culture and coagulated with an extract from kiwi fruit, before and after in vitro digestion modelling on the first and last days of storage. The pH values and lactic acid levels of the vegan cheese analogues were consistent with each other throughout the storage period. Significant differences were observed among the samples and across different storage days in terms of physicochemical properties and L*, a*, and b* values. The probiotic microorganisms present in the produced vegan cheese analogues maintained the levels required for their probiotic effects throughout the 45-day storage period. The only sample that continued its probiotic viability after the in vitro digestion was the vegan cheese analogue produced using the almond drink. The almond cheese analogues had 8.28 log₁₀ cfu/g <i>Bifidobacterium</i> BB-12^® and 8.32 log₁₀ cfu/g <i>Lactobacillus bulgaricus</i> viability on the last day of the storage. After in vitro digestion, the viability of probiotic microorganisms in the soy and soy–almond cheese analogue samples decreased below 6 log₁₀ cfu/g. The viability of <i>S. thermophilus</i> could not be detected in the products after in vitro digestion. Therefore, it was concluded that almond-based cheese analogue, coagulated with kiwi fruit extract and fermented with probiotic microorganisms, showed promising potential as a probiotic carrier under the in vitro simulated digestion conditions tested. In addition, the results indicate the potential application of kiwi fruit extract as a plant-derived coagulant in vegan cheese analogue production.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034755","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":"Comparative metabolic profiling of roasted and unroasted Trachyspermum ammi (L.) fruits with UPLC-MS and GC–MS analyses, and evaluation of neuroprotective and antidiabetic properties","authors":"Gehad E. Elsalhy,&nbsp;Mohamed G. Sharaf El-Din,&nbsp;Amgad I. M. Khedr,&nbsp;Reda F. A. Abdelhameed,&nbsp;Safwat A. Ahmed","doi":"10.1007/s00217-026-05293-4","DOIUrl":"10.1007/s00217-026-05293-4","url":null,"abstract":"<div><p><i>Trachyspermum ammi</i> L. Sprague, commonly known as ajwain, belongs to the family Apiaceae which contains various classes of compounds including phenolic compounds (such as phenolic acids and flavonoids), saponins, alkaloids, steroids, tannins, and carbohydrates. Furthermore, ajwain fruits are highly valued for their essential oil contents. In Indian cuisine, <i>T. ammi</i> fruits are commonly dry-roasted or fried in ghee. Therefore, in the present study, an integrated approach utilizing UPLC-MS and GC–MS techniques was employed for the first large-scale metabolite profiling of <i>T. ammi</i> fruits, comparing roasted and unroasted samples. Volatile components were identified by GC–MS analysis following extraction using both hydrodistillation (HD) and headspace solid-phase microextraction (HS-SPME) methods. This study also determined the most efficient volatile extraction method, providing a reliable representation of volatile contents, and investigated the antidiabetic and anticholinesterase properties of both fruit types. UPLC-MS analysis revealed the presence of various classes of compounds, predominantly phenolic acids and flavonoids. Glycosides of thymohydroquinone, kaempferol, and quercetin were identified as the major metabolites, as well as alkylresorcinols, iridoids, and hydroxy fatty acids were detected for the first time in this plant. Furthermore, thymol, <i>o</i>-cymene, and <i>γ</i>-terpinene were detected as the primary volatile constituents in both ajwain fruit types. The results indicated that the unroasted fruits exhibited higher anticholinesterase and <i>α</i>-glucosidase inhibitory effects than their roasted counterparts. This study provides valuable insights into the impact of roasting on the phytochemical profile and bioactivity of <i>T. ammi</i> fruits, suggesting potential applications for both roasted and unroasted forms in therapeutic and culinary uses.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986654","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":"Application of combined gas chromatographic methods for identification of volatile compounds in Georgian black tea dried conventionally or with far-infrared radiation","authors":"Mária Kopuncová,&nbsp;Blanka Tobolková,&nbsp;Martin Polovka,&nbsp;Ketevan Kintsurashvili,&nbsp;Makvala Pruidze,&nbsp;Otari Sesikashvili,&nbsp;Roland Kopaliani,&nbsp;Shorena Chakvetadze","doi":"10.1007/s00217-026-05304-4","DOIUrl":"10.1007/s00217-026-05304-4","url":null,"abstract":"<div><p>The effect of conventional and far-infrared radiation (FIR) drying on the aroma composition of Georgian black teas from Martvili and Tkibuli was investigated using headspace solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS), and gas chromatography coupled with flame ionisation detection and olfactometry (GC-FID/O). Altogether, 68 and 83 volatiles were identified in Tkibuli and Martvili teas, respectively, with 65 aroma-active compounds detected across all samples. Geographical origin strongly influenced the volatile profiles of conventionally dried teas; Martvili tea exhibited a much higher abundance of heterocyclic compounds, including pyrazines and pyrroles, than Tkibuli tea (44.62% vs. 8.92%). FIR drying significantly altered the volatile profiles of both tea types by increasing the relative abundance of aldehydes (by 77% for Martvili and 7% for Tkibuli), esters (by 46% for Martvili and 58% for Tkibuli), and terpenic compounds (by 57% for Martvili and 26% for Tkibuli), while markedly reducing heterocyclic compounds (down to 0.64% in Martvili and 0.29% in Tkibuli). Multivariate statistical analyses showed a clear differentiation between drying methods and demonstrated a systematic shift under FIR conditions toward volatiles associated with desirable floral, fruity, and sweet sensory attributes. In Tkibuli tea, FIR preserved the characteristic aroma profile and enhanced compounds with floral and fruity notes. In Martvili tea, FIR suppressed compounds with roasted and caramel-like sensory characteristics. These findings suggest that FIR drying may represent a promising alternative to conventional methods for improving the aroma quality of Georgian black tea regardless of geographical origin.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987028","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":"Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation","authors":"Mohammad Alrosan,&nbsp;Mai Subhi Khanfar,&nbsp;Sofyan Maghaydah,&nbsp;Amani Qawasmeh,&nbsp;Muhammad H. Alu’datt,&nbsp;Hiba Bawadi,&nbsp;Ali Madi Almajwal,&nbsp;Thuan-Chew Tan,&nbsp;Farah Al Qudsi,&nbsp;Eng Keng Seow,&nbsp;Ayman S. Mazahreh","doi":"10.1007/s00217-026-05281-8","DOIUrl":"10.1007/s00217-026-05281-8","url":null,"abstract":"<div><p>Lentil proteins (LPs) and xanthan gum (XG) are recognized for their diverse techno-functional properties and potential applications in food formulation. This study aimed to develop novel LP-XG complexes by incorporating XG at concentrations ranging from 0.01 to 0.1% into LP dispersions (1%, w/w) using a non-thermal pH-shifting coupled with ultrasonication strategy to enhance the functional properties of LPs. The effects of these treatments on complexation were assessed by evaluating the structural and thermal properties of the resulting LP-XG complexes using fluorescence spectroscopy and UV–visible spectrophotometry. The surface properties of LP-XG complexes were also evaluated. The treatments induced significant (<i>P </i>&lt; 0.05) modifications in the amide I region of LPs and enhanced thermal stability, with the denaturation temperature increasing from 105.1 to 108.6 °C. In addition, the solubility of the LP-XG complexes improved from 52 to 61%, and in vitro protein digestibility rose from 64.2 to 71.6%. These results demonstrate the potential of non-thermal processing techniques to modulate the structural attributes and improve the functional performance of LP-XG complexes, offering promising implications for their application in food product development.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05281-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148987110","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":"Impact of microbial laccase on bread properties and microstructure","authors":"Yue Hu,&nbsp;Ran Zhang,&nbsp;Peng Zhou,&nbsp;Fengyun Wang,&nbsp;Yan Yan,&nbsp;Jingjing Wang","doi":"10.1007/s00217-026-05309-z","DOIUrl":"10.1007/s00217-026-05309-z","url":null,"abstract":"<div><p>Laccase (EC 1.10.3.2) is a versatile multi-copper oxidase that catalyzes the oxidation of various substrates while reducing oxygen to water. Its broad substrate specificity supports applications beyond bioremediation and textiles to the food industry. In baking, laccase acts as an effective dough improver by cross-linking biopolymers such as arabinoxylans, thereby strengthening the dough’s internal network and enhancing the quality of the final bread. Despite its potential, significant challenges remain, including a need to better understand its action mechanism within complex flour systems and to optimise production for industrial scalability. This review systematically examines the current status of laccase in food processing, with a focus on its mechanism in baking, its effects on dough properties and bread quality, and its synergistic interactions with other enzymes. Additionally, it discusses approaches to reduce production costs through fermentation optimization and metabolic engineering. By consolidating existing knowledge, this review provides a theoretical basis for the application of laccase in flour products and highlights future research priorities, particularly in exploring enzyme synergies and advancing production technologies.This review clarifies laccase-mediated dough modification and its industrial potential by combining structural investigations with enzymatic mechanisms in a novel way.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986555","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 peptides from blackberry (Rubus L.) seed proteins: enzymatic production, fractionation, and multi-functional properties","authors":"Shaoyi Wang,&nbsp;Fengyi Zhao,&nbsp;Hongxia Liu,&nbsp;Huifang Zhao,&nbsp;Wenlong Wu,&nbsp;Yaqiong Wu,&nbsp;Jinshu Tian,&nbsp;Weilin Li","doi":"10.1007/s00217-026-05285-4","DOIUrl":"10.1007/s00217-026-05285-4","url":null,"abstract":"<div><p>Blackberry (<i>Rubus</i> L.) seeds are an underutilized processing byproduct containing 20–25% protein, yet their protein fraction has received limited attention. This study aimed to optimize enzymatic hydrolysis of blackberry seed protein isolate (BSPI), fractionate the resulting hydrolysate, and comprehensively evaluate the bioactivities of peptide fractions. Response surface methodology optimized alkaline protease hydrolysis conditions (2.5% substrate, 16,500 U/g enzyme, pH 9, 3 h), achieving a 22.98% degree of hydrolysis. Ultrafiltration fractionation yielded four molecular weight fractions (&lt; 3, 3–5, 5–10, &gt; 10 kDa). The &lt; 3 kDa fraction (F1) exhibited the strongest antioxidant activity (DPPH IC₅₀: 15.38 µg/mL), significant α-glucosidase (50.99%) and α-amylase (63.87%) inhibition, and potent pancreatic lipase inhibition (62.55%). Notably, F1 demonstrated exceptional cytotoxicity against HepG2 cells (IC₅₀: 0.12 µg/mL) with remarkably low toxicity toward normal HUVEC cells (IC₅₀: 288.24 µg/mL), yielding a selectivity index of 2402. In vivo xenograft studies confirmed significant tumor growth inhibition (48.95%) without observable organ toxicity. This study provides the first systematic optimization of hydrolysis for blackberry seed glutelin-rich proteins, comprehensive multi-functional bioactivity characterization, and in vivo anticancer validation. These findings demonstrate that blackberry seed-derived peptides, particularly F1, possess significant potential as functional food ingredients or nutraceuticals, supporting the sustainable valorization of agricultural byproducts.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986622","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}