European Food Research and Technology最新文献

{"title":"Microbiological stability of dealcoholised wines: effect of SO2 and sorbic acid","authors":"Andrii Tarasov,&nbsp;Shinnosuke Asai,&nbsp;Lisa Zimmermann,&nbsp;Christian von Wallbrunn,&nbsp;Christoph Schuessler,&nbsp;Antonio Morata,&nbsp;Rainer Jung","doi":"10.1007/s00217-026-05117-5","DOIUrl":"10.1007/s00217-026-05117-5","url":null,"abstract":"<div>\u0000 \u0000 <p>The removal of ethanol and relatively high sugar content in dealcoholised wines create vulnerability to microbiological threats. The actual study is one of the first attempts to understand whether the traditional preservatives like SO₂ and sorbic acid alone can provide the required microbiological stability in dealcoholised wines. The experiments were conducted with molecular SO₂ concentrations in the range of 0.3–1.8 mg/L in a dealcoholised Riesling wine. When sterile bottled, ~1 mg/L of molecular SO₂ prevented fermentation in the bottles of the studied wine and also maintained microbial stability during simulated wine consumption, especially in combination with sorbic acid (partially emptied bottles stored at room temperature). At the same time, in another experiment, up to 1.8 mg/L of molecular SO₂ was insufficient to deactivate intentionally inoculated <i>Saccharomyces cerevisiae</i> yeasts in the dealcoholised Riesling wine at a level of approximately 5000 cells per bottle. Depending on the pH and SO₂ levels, yeast overgrowth (membrane filtration) was observed between Day 1 and Day 7 after inoculation. Regarding sorbic acid, it also revealed an additional antimicrobial effect.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05117-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147607107","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":"Persistence of antioxidant, antimutagenic, and antigenotoxic properties of Polygonum maritimum L. extract after in vitro digestion supports its high potential as a functional food ingredient","authors":"Daniela Oliveira,&nbsp;Ruzanna Hayrapetyan,&nbsp;Maria Inês Dias,&nbsp;Maria João Rodrigues,&nbsp;Vanesa Gesser Correa,&nbsp;António Paulo Carvalho,&nbsp;Ludovic Le Corre,&nbsp;Isabelle Séverin,&nbsp;Rosane Marina Peralta,&nbsp;Miguel Machado Santos,&nbsp;Luísa Custódio,&nbsp;Marie-Christine Chagnon,&nbsp;Rui Oliveira","doi":"10.1007/s00217-026-05103-x","DOIUrl":"10.1007/s00217-026-05103-x","url":null,"abstract":"<div>\u0000 \u0000 <p>Continuous exposure to xenobiotic-contaminated food causes adverse effects that may lead to health complications, including cancer. Halophytes are rich in polyphenols that exhibit notable biological properties and may contribute to cancer prevention. However, digestion can modify the chemical structure of polyphenols, potentially reducing their biological properties. This study investigated the protective effects of a polyphenol-rich extract from the halophyte <i>Polygonum maritimum</i> L. (PME) against contaminants-induced toxicity and assessed the persistence of these properties following in vitro digestion. LC-DAD-ESI/MSⁿ analysis revealed that the phenolic composition of PME decreased considerably after digestion. Nevertheless, the antioxidant activity of PME, measured as a decrease in reactive oxygen species levels in H₂O₂-challenged HepG2 cells, persisted post-digestion. The extract showed enhanced anti-inflammatory activity after digestion, as shown by the ability to reduce ^∙NO production in lipopolysaccharide-stimulated RAW 264.7 cells. The antigenotoxicity of PME against the contaminant benzo[a]pyrene (BaP) in Caco-2 and HepG2 cells remained significant following upper gastrointestinal tract digestion (DPME), whereas the antigenotoxicity against H₂O₂ only persisted in Caco-2 cells. After colonic fermentation (FPME), antigenotoxicity was observed against H₂O₂ in HepG2 cells. PME also displayed antimutagenicity towards BaP in <i>Salmonella typhimurium</i> TA98 and TA100 strains, which remained relevant in DPME, but was drastically reduced in FPME. Furthermore, <i>Danio rerio</i> fed with PME and BaP showed reduced negative effects in terms of size and lipid peroxidation. These results suggest that PME can protect against contaminants-induced toxicity along the gastrointestinal tract, maintaining bioactivity until colonic fermentation. Thus, PME can be a promising functional food ingredient for health improvement.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561620","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":"The composition of edible mushrooms as a promising strategy for addressing global health challenges","authors":"Aya Samy Eweys,&nbsp;Gabriela Ziec,&nbsp;Marcin Lukasiewicz,&nbsp;Yansheng Zhao","doi":"10.1007/s00217-026-05120-w","DOIUrl":"10.1007/s00217-026-05120-w","url":null,"abstract":"<div><p>Fungi are a separate kingdom of organisms that belongs to the eukaryotic domain. Owing to their specific composition, edible mushrooms have long been used as food and in traditional medicine. Many studies have indicated that the bioactive components of mushrooms have properties that can support the human body in the fighting against chronic infectious and non-infectious diseases. The bioactive compounds present in mushrooms, such as polysaccharides, polyphenols, minerals, and vitamins contribute to their medicinal properties, making them valuable for traditional therapies and a promising area of research for the prevention and treatment of various diseases. This review examines the composition and functional properties of various mushrooms. The impact of mushrooms and their components on both non-communicable and communicable diseases have been substantiated, including their role in cancer prevention, adjuvant therapy, and their effects on metabolic syndrome and neurodegenerative diseases. Furthermore, the review addresses the anti-parasitic activity, antiviral effects, prebiotic and probiotic functionalities, and anti-allergic properties of mushrooms. The active compounds present in numerous mushroom species may exert significant therapeutic effects on human health. It is also highlighted that incorporating mushrooms into a balanced diet or utilizing them as supplements may confer numerous health benefits, such as enhanced immune function, improved cognitive performance, and a reduced risk of chronic diseases. This review synthesizes the bioactivity and health benefits of edible mushrooms in relation to specific chronic conditions and may serve as a valuable resource for comprehensively understanding and utilizing mushrooms that have not been previously summarized.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561618","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":"Impact of hydrolyzable tannin on arom a retention in synthetic non-alcoholic wine: mechanistic insights from GC-MS, sensory, and thermodynamic analyses","authors":"Faisal Eudes Sam,&nbsp;Xinlong Chen,&nbsp;Xingjie Wang,&nbsp;Xuewei Shi,&nbsp;Yongsheng Tao","doi":"10.1007/s00217-026-05102-y","DOIUrl":"10.1007/s00217-026-05102-y","url":null,"abstract":"<div><p>Aroma loss during dealcoholization reduces the sensory quality and acceptance of non-alcoholic wines. Evidence on whether approved hydrolyzable tannins can preserve aroma compounds in alcohol-free matrices is limited. This study investigated the impact of a hydrolyzable tannin (1–4 g/L) on volatile composition, sensory properties, and binding thermodynamics in synthetic non-alcoholic wine by reverse osmosis. Volatiles were analyzed by HS-SPME–GC–MS, sensory responses by a trained panel, and binding parameters by temperature-dependent UV–Vis assays. Moderate tannin addition (1–2 g/L) increased overall volatile retention by 30%, especially esters and higher alcohols, compared with a control. Sensory analysis revealed higher fruity, floral, and sweet notes at 1 g/L, whereas high tannin (4 g/L) promoted herbaceous aromas. Thermodynamic assays showed spontaneous (Δ<i>G</i>° −297 to − 23 kJ/mol), entropy-driven interactions between tannin and volatile compounds. Moderate tannin addition thus offers a practical, regulatory-compliant approach to reducing aroma loss in dealcoholized wines.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561619","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":"Dual-layer microencapsulation of grape skin extract via spray chilling and fluid-bed coating for targeted intestinal release","authors":"Zehra Gunel","doi":"10.1007/s00217-026-05070-3","DOIUrl":"10.1007/s00217-026-05070-3","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to develop an efficient and sustainable dual-layer microencapsulation system for grape skin extract, a phenolic-rich by-product of the food industry. A spray-chilling process was employed for primary encapsulation with palm oil, followed by a zein-based secondary coating to achieve targeted intestinal release and enhanced oxidative stability. The resulting microcapsules exhibited favorable physicochemical properties, including low moisture content (5.50 ± 0.08%), reduced water activity (0.38 ± 0.02), and high encapsulation efficiency (98.98 ± 1.11%). In vitro gastrointestinal assays revealed a controlled release profile, with minimal resveratrol diffusion in simulated oral and gastric phases, and a pronounced increase under intestinal conditions due to enzymatic lipid degradation. Three-way ANOVA indicated that digestion phase, coating type, and sampling time, as well as all their interactions, significantly affected resveratrol release (<i>p</i> &lt; 0.01). A strong positive correlation (<i>r</i> = 0.91, <i>p</i> &lt; 0.01) between single- and dual-layer systems demonstrated that the additional zein coating slowed the release rate while maintaining a similar release trend. During 60 days of storage, dual-coated microcapsules retained approximately 98% of their initial resveratrol at 4°C, whereas samples kept at 25°C decreased to 81%, accompanied by increased peroxide formation. Two-way ANOVA confirmed significant effects of both storage time and temperature (<i>p</i> &lt; 0.01). Overall, the dual lipid–protein matrix effectively protected resveratrol against oxidative degradation and enabled targeted intestinal delivery, highlighting its potential for valorizing grape by-products as functional food ingredients.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05070-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147560969","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":"Thermal processing methods and acrylamide formation in grain-based foods: a focus on temperature, time, and moisture","authors":"Zeynep Gül Erkıran,&nbsp;Semra Navruz Varlı","doi":"10.1007/s00217-026-05115-7","DOIUrl":"10.1007/s00217-026-05115-7","url":null,"abstract":"<div>\u0000 \u0000 <p>Acrylamide is a heat-induced chemical classified as a probable human carcinogen (Group 2A) and is widely detected in cereal-based foods subjected to high-temperature processing. Its formation primarily occurs through the Maillard reaction and is strongly influenced by processing parameters. This review aims to synthesize current evidence on how temperature, time, and moisture conditions during thermal processing affect acrylamide formation in grain-based products, with an emphasis on jointly evaluating these key processing parameters. Beyond describing formation mechanisms, the review highlights the dietary contribution of these products to consumer exposure and evaluates how processing parameters translate into variations in intake levels. By providing comparative evidence across various cooking practices, this work supports the optimization of processing conditions and identifies critical gaps in integrating\"temperature–time–moisture\" relationships and consumer exposure. Ultimately, this review offers a unified, process-based perspective, providing practical recommendations for both industrial stakeholders and public health optimization. Acrylamide levels generally increase with higher temperatures, longer heating times, and reduced moisture, particularly in dry-heat methods such as baking, frying, and roasting. Although some studies report a decline in acrylamide at extreme temperatures, these conditions typically compromise product quality, and research on this phenomenon remains limited. Moisture plays a critical role: lower-temperature, moist-heat treatments tend to inhibit acrylamide formation, while prolonged high-temperature exposure promotes it. Understanding the interaction between temperature, time, and moisture during cereal processing is crucial for effectively reducing acrylamide formation while maintaining product quality. This review not only highlights practical mitigation strategies applicable in industrial and home settings but also identifies key gaps in current knowledge, emphasizing the need for standardized, multidisciplinary research to optimize food safety and public health outcomes.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05115-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561568","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":"Properties, production, and applications of astaxanthin from microalgae in food industries","authors":"Hiren Rathod,&nbsp;Suresh Bhise","doi":"10.1007/s00217-026-05113-9","DOIUrl":"10.1007/s00217-026-05113-9","url":null,"abstract":"<div>\u0000 \u0000 <p>The powerful natural carotenoid astaxanthin is gaining interest due to the fact that it possesses a high level of antioxidant activity and has numerous applications in the food and aquaculture industries. The antioxidant capacity, bioavailability, and stability of this substance are the primary areas of attention in this review, which investigates its distinctive structural and functional features. The effectiveness and scalability of a number of different production methods, including the culture of microalgae and the utilization of modern extraction techniques, such as supercritical carbon dioxide and deep eutectic solvents, are being examined. Studies have shown that astaxanthin is up to 550 times more powerful than vitamin E and 11 times more powerful than beta-carotene when it comes to combating particular free radicals. The effectiveness of astaxanthin varies depending on the sort of oxidative damage that is being tested; however, it is consistently ranked as a stronger antioxidant, particularly in terms of its capacity to preserve cell membranes and quench singlet oxygen. Astaxanthin improves the pigmentation, immunity, and growth of aquatic organisms, which in turn helps aquaculture. It also extends the shelf life of food and improves its sensory quality. Natural sources provide astaxanthin, a powerful antioxidant in the health, wellness, and nutrition markets. This advantage is due to the fact that it has solid scientific backing, and consumers are increasingly gravitating towards natural ingredients. This manuscript discussed the characteristics, production methods, and applications of astaxanthin in food.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561617","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":"Monitoring of Maillard reaction products in soy-based milk alternatives during storage","authors":"Selin Çakmak,&nbsp;İrem Uçaner,&nbsp;Burçe Ataç Mogol,&nbsp;Vural Gökmen","doi":"10.1007/s00217-026-05111-x","DOIUrl":"10.1007/s00217-026-05111-x","url":null,"abstract":"<div>\u0000 \u0000 <p>During the thermal processing of milk and soy-based milk alternatives (SBMAs), ultra-high temperature (UHT) leads to Maillard reaction and glycation, forming α-dicarbonyl compounds, fructosyl-lysine, <i>N-ε-</i>carboxymethyllysine (CML), and <i>N-ε-</i>carboxyethyllysine (CEL). In this study, different SBMAs and one cow’s milk sample bought from a local market in Türkiye were investigated for the formation of glycation markers during six months of storage at 22 °C. Furosine, an early-stage glycation marker, was found at substantially higher levels in UHT cow’s milk (3.07 ± 0.14–4.37 ± 0.90 g/kg protein) compared to SBMAs (0.34 ± 0.01–1.78 ± 0.16 g/kg protein). Over six months of storage, furosine content significantly decreased in all samples. As an advanced glycation marker, CML concentration increased significantly after six months of storage, showing a rise from 60.75 ± 5.18 to 143.91 ± 11.52 mg/kg protein for SBMAs and from 70.67 ± 2.96 to 178.57 ± 15.85 mg/kg protein for UHT milk. Meanwhile, CEL concentrations in SBMAs approximately doubled within two months. The CEL content in cow’s milk (11.43 ± 1.3–15.7 ± 1.14 mg/kg protein) was found to be lower than SBMAs (27.09 ± 7.18–94.97 ± 6.05 mg/kg protein). The decreasing content of 3-deoxyglucosone in all samples, glyoxal in SBMAs, and methylglyoxal in SBMA-1 and − 2 are related to the increasing formation of advanced glycation end products. Besides, total lysine showed no significant change over six months of storage. These results indicate that thermal processing of SBMAs causes the Maillard reaction, and during the six months of storage, glycation reactions continue, resulting in a decrease in early-stage markers, furosine and α-dicarbonyl compounds, and an increase in advanced glycation end products, i.e., CML and CEL.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05111-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561612","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":"Chemical and sensory profile of Coffea arabica L. cultivated in different regions of Minas Gerais - Brazil","authors":"Maria Paula Secchin Zuim,&nbsp;Cristhiane Altoé Filete,&nbsp;Willian dos Santos Gomes,&nbsp;Izabela de França Schaffel,&nbsp;Aldemar Polonini Moreli,&nbsp;Leonardo Cardoso Gonçalves,&nbsp;Gabriel Bernardes Pinheiro,&nbsp;Catharina Pereira Rebuli,&nbsp;Eustáquio Vinicius Ribeiro de Castro,&nbsp;Lucas Louzada Pereira,&nbsp;Emanuele Catarina da Silva Oliveira","doi":"10.1007/s00217-026-05068-x","DOIUrl":"10.1007/s00217-026-05068-x","url":null,"abstract":"<div>\u0000 \u0000 <p>Coffee quality is directly related to its geographic origin, variety and processing methods, influencing both the chemical composition and sensory attributes of the beverage. In this context, fast and non-destructive analytical techniques, such as mid-infrared spectroscopy (FTIR-ATR), have gained prominence in the characterization of specialty coffees. This study investigated the relationship between sensory attributes and chemical characteristics of <i>Coffea arabica</i> coffees grown in five producing regions of Minas Gerais. The samples were subjected to sensory analysis and FTIR-ATR spectroscopy, with subsequent multivariate analysis. The results showed that the technique was effective in the chemical differentiation of the samples, with significant correlations between spectral bands and attributes such as fragrance, acidity and body. Coffees from the Matas de Minas and Caparaó regions presented the best sensory performances, associated with the presence of compounds such as chlorogenic acids, trigonelline, lipids and sugars. The integration of spectral and sensory data demonstrated the influence of the growing region on the chemical composition and final quality of the beverage. These results highlight the potential of FTIR-ATR spectroscopy combined with sensory analysis as a promising approach to understand the chemical singularities of specialty coffees.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05068-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147560966","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":"Isolation, identification, and chelation mechanism of selenium-chelating peptides from quinoa protein hydrolysate","authors":"Kang Chai,&nbsp;Bin Zhuge,&nbsp;Hong Zong","doi":"10.1007/s00217-026-05110-y","DOIUrl":"10.1007/s00217-026-05110-y","url":null,"abstract":"<div>\u0000 \u0000 <p>Selenium-chelating peptides are a promising class of selenium supplements characterized by favorable absorbability, high bioavailability, and low toxicity. However, the binding mechanism of the current chelation process remains unclear, which also affects the yield of selenium-chelating peptides. In this study, quinoa peptide-selenium chelate (QPI-Se) was prepared and its antioxidant activity reached more than 70%, with high stability at 25℃–45℃ and pH 3–7. A combination of ultraviolet spectroscopy, Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) revealed the emergence of a new substance, namely, selenium-chelating peptide, with absorption peak at 207 nm, and symmetric stretching vibrations at 3207.68 cm⁻¹ and 1644.56 cm⁻¹. Amino acid composition analysis indicated that Leu, Glu, Val, and Asp were the major amino acids involved in the chelation process. Molecular docking model verified that sodium selenite mainly bound to Thr, Leu, Phe, Lys and Val of quinoa peptides, and the major binding sites were identified as amino nitrogen atoms, hydroxyl oxygen atoms, carbonyl oxygen atoms and carboxyl oxygen atoms. This study provides a reference for the chelation mechanism of selenium chelates, and indicates that QPI-Se has the potential to be used as a novel and effective selenium supplement.</p>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147560970","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}