European Food Research and Technology最新文献

{"title":"Pressure-dependent changes in particle size and quality of Diaoganxing apricot pulp during single-pass high-pressure homogenization","authors":"Zhanjun Hu,&nbsp;Hong Zhang,&nbsp;Ruili Zhang,&nbsp;Zhihui Tang","doi":"10.1007/s00217-026-05257-8","DOIUrl":"10.1007/s00217-026-05257-8","url":null,"abstract":"<div><p>High-pressure homogenization (HPH) can modify the dispersion and quality attributes of fruit pulps, but pressure-dependent responses in particle-containing apricot pulp remain unclear. Diaoganxing apricot pulp was subjected to single-pass HPH at 20–100 MPa, with untreated pulp serving as the 0 MPa control. Particle-size distribution, instrumental color, turbidity, 6-day sedimentation index (SI), qualitative optical microscopy, total soluble solids, apparent zeta potential, and texture profile analysis parameters were evaluated. The median particle diameter (D₅₀) decreased from 163.04 μm in the untreated control to 55.51 μm at 60 MPa and increased slightly at 80–100 MPa. Turbidity peaked at 40 MPa, whereas SI decreased from 49.49% to 19.18%, indicating distinct response patterns across the nominal pressure treatments. Cohesiveness reached its maximum at 60 MPa, while total soluble solids and apparent zeta potential did not differ significantly among treatments. Optical microscopy was inconclusive for treatment-specific microstructural interpretation. Because pectin fractions, dietary fiber, viscosity, and product temperature were not measured, explanations involving cavitation or structural modification remain hypotheses. The multi-response ranking depended on user-defined weights, and no treatment maximized all measured responses. These results document non-monotonic, attribute-dependent responses under laboratory-scale, single-pass conditions. The 6-day SI reflects only short-term sedimentation, and the rankings do not identify a universally optimal treatment or directly transferable industrial processing condition.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05257-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927656","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":"Chemometric-guided ATR-FTIR screening and GC–MS confirmation for authentication of lard and beef tallow: a halal-oriented analytical workflow","authors":"Mounika Thokala,&nbsp;Naveena B. Maheswarappa,&nbsp;B. Eswara Rao,&nbsp;Rituparna Banerjee,&nbsp;E. Naga Mallika,&nbsp;Prasad M. Govindaiah,&nbsp;T. Srinivasa Rao","doi":"10.1007/s00217-026-05300-8","DOIUrl":"10.1007/s00217-026-05300-8","url":null,"abstract":"<div><p>The present study developed a chemometric-guided authentication workflow integrating Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy and gas chromatography-mass spectrometry (GC–MS)-based fatty acid methyl ester (FAME) profiling for the authentication of lard, beef tallow, and their binary mixtures. ATR-FTIR served as a rapid, non-destructive screening tool, revealing characteristic triglyceride-associated bands at 3007 cm⁻¹ (cis = C–H stretching), 2916 and 2848 cm⁻¹ (CH₂ stretching), 1743 cm⁻¹ (ester C = O stretching), and 1625 cm⁻¹ (C= C stretching). Principal component analysis (PCA) of the second-derivative ATR-FTIR spectra explained 85.0% of the total variance, while Partial least squares discriminant analysis (PLS-DA) achieved 98.8% classification accuracy, enabling reliable detection as low as 5%. Samples classified by ATR-FTIR were corroborated through GC–MS-derived FAME profiling, providing molecular confirmation of spectral differences. Discriminatory markers for lard included Methyl 9-eicosenoate (C20:1), Methyl 9,12,15-octadecatrienoate (C18:3) and Methyl 5,8,11,14-eicosatetraenoate (C20:4) alongside an elevated C18:1/C18:0 ratio (4.62). In contrast, beef tallow was uniquely characterized by branched-chain fatty acids (OBCFAs), specifically Methyl 14-methylpentadecanoate (C16:0i) Methyl 12-methyltridecanoate (C14:0i) and Methyl 12-methyltetradecanoate C15:0a) which were absent in pure lard. In bidirectional blends, C20:1 and OBCFA concentrations scaled linearly with blending ratios, providing orthogonal molecular validation to 5% adulteration. PCA of normalized FAME profiles explained 76.6% of the total variance and clearly discriminated pure fats and binary mixtures, while hierarchical cluster analysis confirmed strong agreement between FTIR and GC–MS classifications. The proposed workflow provides a rapid, reliable platform for animal fat authentication with potential for halal compliance, food authenticity, and fraud detection.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903588","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 laccase pre-treatment and matrix composition on hydrothermal extraction of fibers from lignocellulosic agri-food residues","authors":"Pio Viscusi,&nbsp;Andrea Fuso,&nbsp;Clara Pedrazzani,&nbsp;Veronica Lolli,&nbsp;Augusta Caligiani","doi":"10.1007/s00217-026-05292-5","DOIUrl":"10.1007/s00217-026-05292-5","url":null,"abstract":"<div><p>The valorization of agri-food residues increasingly relies on mild, water-based processes capable of recovering intact polysaccharides for food and biorefinery applications. However, the structural diversity of lignocellulosic by-products, and the dominant role of lignin in limiting accessibility, often restricts hemicellulose extraction under gentle conditions. Here, we evaluated a laccase-assisted approach to loosen biomass architecture and improve hydrothermal extraction of lignocellulosic residues, such as nutshells, leafy biomass, and fruit processing wastes, at 150 °C, the standard temperature for hemicellulose solubilization, and at a milder 125 °C, where extraction is usually limited. A comprehensive molecular characterization of insoluble dietary fiber revealed lignin contents ranging from 8 to 72% and hemicellulose proportions from 12 to 58%, which largely dictated extraction behaviour. At 150 °C, laccase pre-treatment had little impact on recalcitrant, lignin-rich matrices (e.g., hazelnut shells: ≤ 4% sugar recovery). In contrast, at 125 °C, where conventional extraction is markedly limited, the enzymatic step significantly increased solubilization only in low-lignin, structurally open residues. The most notable case was orange waste, where extraction rose from 22 to 59% of total dietary fiber. However, the solubilized fractions were not hemicellulose-rich: arabinose- and galacturonic acid–containing polysaccharides represented up to 45–50% of released sugars, indicating a preferential mobilization of pectic domains. Altogether, the study delineates the realistic contribution of laccase in low-severity extraction schemes, highlighting where it can enhance polysaccharide recovery and providing practical guidance for designing targeted valorization strategies.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05292-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903591","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":"Curcumin stabilization in cream-like emulsions prepared with natural vegetable oils: characterization and in vitro gastrointestinal digestion","authors":"Estefanía G. Seguetti,&nbsp;Daniela E. Igartúa,&nbsp;Gonzalo G. Palazolo,&nbsp;Andrés L. Márquez","doi":"10.1007/s00217-026-05295-2","DOIUrl":"10.1007/s00217-026-05295-2","url":null,"abstract":"<div><p>Cream-like emulsions were characterized and evaluated for curcumin encapsulation and stabilization in dispersed lipid phase. Emulsions were prepared with sodium caseinate or Tween 80 as emulsifier, xanthan gum as stabilizer, and sunflower oil with or without a fraction of palm or coconut oil as lipid phase. The use of Tween 80 produced smaller individual oil droplets, but promoted their aggregation via partial coalescence in the presence of palm oil due to the formation of a thin, uncharged interfacial film and a partially crystallized lipid phase. Conversely, sodium caseinate prevented partial coalescence despite fat crystallization because of electrostatic and steric repulsions between droplets. All systems presented relatively low creaming indices (&lt; 5%) after 2 months. Curcumin stabilization efficiency was high (&gt; 90%) in all emulsions since the first day, and it was maintained during refrigerated storage. In vitro gastrointestinal digestion indicated that Tween 80 provided higher curcumin retention and bioaccessibility (≈ 80%) in systems with and without solid fat, attributed to higher emulsion stability during the process and the capability of the surfactant to form micelles. On the other side, in emulsions with sodium caseinate, curcumin bioaccessibility was moderate (≈ 50%) in the absence of solid fat and almost null in the presence of solid fat. The findings of this work could be useful for the development of nutraceutical food emulsions.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903381","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":"Fermentation by Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus inhibits browning and improves quality of fresh-cut shredded potatoes","authors":"Nan Hu,&nbsp;Jie Ji,&nbsp;Hongji Zhao,&nbsp;Lingling Zeng,&nbsp;Jingyi Sun,&nbsp;Weiwei Huang,&nbsp;Shanzi Cong","doi":"10.1007/s00217-026-05298-z","DOIUrl":"10.1007/s00217-026-05298-z","url":null,"abstract":"<div><p>This study aims to explore the browning inhibition mechanism of <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus rhamnosus</i> fermentation on fresh-cut shredded potatoes (FCSP) and its impact on product quality after fermentation. The results showed that <i>Lp. plantarum</i> and <i>L. rhamnosus</i> fermentation significantly enhanced the antioxidant capacity of FCSP, increased the contents of total phenols and total flavonoids, inhibited the activities of key browning-related enzymes (polyphenol oxidase, PPO; peroxidase, POD), improved the activity of superoxide dismutase (SOD), alleviated membrane lipid oxidation, and reduced malondialdehyde (MDA) content. In addition, fermented FCSP maintained better springiness, hardness, chewiness, and cohesiveness, retained a bright color with a low browning index. Meanwhile, the content of lipid-derived flavor compounds in fermented FCSP increased, giving the product a more layered aroma. Compared with single-strain fermentation, mixed-culture fermentation exhibited superior effects in inhibiting browning and improving product quality. This study provides a new research perspective for the preservation and processing of fresh-cut fruits and vegetables.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903379","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":"Upcycling black raspberry pomace extract in pectin- and gelatin-based jelly formulations","authors":"Katarina Šavikin,&nbsp;Nemanja Krgović,&nbsp;Jelena Mudrić,&nbsp;Nikola Tomić,&nbsp;Jelena Živković,&nbsp;Jovanka Laličić-Petronijević,&nbsp;Olgica Nedić,&nbsp;Milica Stevanović,&nbsp;Jelena Popović-Đorđević","doi":"10.1007/s00217-026-05269-4","DOIUrl":"10.1007/s00217-026-05269-4","url":null,"abstract":"<div><p>Black raspberry (<i>Rubus occidentalis</i> L.) is a rich source of anthocyanins with recognized health benefits. However, the utilization of its processing by-products in confectionery or functional foods remains limited. This study aimed to develop and evaluate functional jelly systems by incorporating black raspberry pomace extract (BRPE) and replacing conventional ingredients (gelatin with pectin and sucrose with inulin). For comparison, jelly formulations were prepared using gelatin or pectin as gelling agents and sucrose or inulin as sweeteners, with or without 3% (w/w) BRPE. Total phenolic and anthocyanin contents were determined spectrophotometrically, while individual anthocyanins were analyzed by HPLC. Antioxidant activity (DPPH^•, ABTS^·+, FRAP), hypoglycemic potential (α-amylase and α-glucosidase inhibition), in vitro release and digestion, as well as sensory properties were evaluated. The addition of BRPE significantly (<i>p</i> &lt; 0.05) increased total phenolic and anthocyanin contents and enhanced antioxidant activity in all formulations. Gelatin-based samples showed higher phenolic content and antioxidant capacity. Both, pectin- and gelatin-based jelly formulations showed similar inhibitory activity against α-amylase, while pectin-based jelly also acted as an α-glucosidase inhibitor compared to gelatin-based, whose IC₅₀ was significantly higher (&gt; 10.25 mg/mL). In vitro digestion revealed a slower release of anthocyanins from pectin-based systems, with significant degradation during the intestinal phase. Sensory analysis indicated that sweeteners mainly affected flavour, whereas gelling agents influenced texture and appearance. These findings highlight the importance of formulation design in modulating the functional and sensory properties of anthocyanin-enriched jelly products and demonstrate the potential of BRPE as a valuable ingredient for the development of value-added products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903378","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":"Chia seed (Salvia hispanica L.) as a functional ingredient: nutritional composition, processing technologies, food applications, and industrial challenges","authors":"Gian Pierre Silvera-Otañe,&nbsp;Marianela Díaz-Llocclla,&nbsp;Emerson Asto-Rodriguez,&nbsp;Anahi Rodriguez Dominguez,&nbsp;Maickol Andy Cano Otañe,&nbsp;Rebeca Salvador-Reyes","doi":"10.1007/s00217-026-05287-2","DOIUrl":"10.1007/s00217-026-05287-2","url":null,"abstract":"<div><p>Chia seeds (<i>Salvia hispanica</i> L.) have emerged as one of the most promising plant-based functional ingredients owing to their high contents of α-linolenic acid, dietary fiber, protein, and antioxidant compounds. This narrative review critically evaluates the nutritional composition, techno-functional properties, processing technologies, and food applications of chia seeds and their main derivatives, including mucilage, oil, and protein-rich fractions. Conventional and emerging processing technologies, such as cold pressing, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pulsed electric fields, subcritical water hydrolysis, and atmospheric cold plasma, are compared in terms of extraction efficiency, bioactive compound preservation, and functional performance. Chia-derived ingredients exhibit excellent hydration, emulsifying, stabilizing, and gel-forming properties, enabling their successful incorporation into bakery products, dairy foods, beverages, meat analogs, and gluten-free formulations as fat replacers, egg replacers, and clean-label hydrocolloids. Nevertheless, industrial implementation remains constrained by oxidative instability of α-linolenic acid, variability in ingredient functionality, sensory limitations, and processing contaminants’ formation under severe thermal conditions. Overall, the review highlights that the future development of chia-based ingredients depends on matrix-specific process optimization, improved stabilization strategies, standardized characterization protocols, and validation under industrial and sensory conditions to fully exploit their potential in sustainable next-generation food systems.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903382","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":"Enhancement of chlorogenic acid application on the quality, biochemical properties, and cold storage stability of sweet cherry fruit","authors":"Muttalip Gundogdu,&nbsp;Fatih Sen,&nbsp;Erdal Aglar,&nbsp;Mustafa Kılıncer","doi":"10.1007/s00217-026-05289-0","DOIUrl":"10.1007/s00217-026-05289-0","url":null,"abstract":"<div><p>This study investigated the effects of chlorogenic acid (ChlA) applications on postharvest quality characteristics and biochemical components of sweet cherry (<i>Prunus avium</i> L. cv. ‘0900 Ziraat’) fruit. Fruits were treated with control, 0.5, 1.0, and 1.5 mM ChlA and stored at 4 ± 0.5 °C for 21 days. Storage significantly increased weight loss and decay rate while reducing respiration rate and biochemical quality. At the end of storage, the 1.5 mM ChlA treatment reduced weight loss from 8.32% in the control to 5.20% and decreased decay rate from 9.16% to 4.50%. ChlA applications also slowed changes in soluble solids content (SSC), titratable acidity (TA), and pH, contributing to a more stable chemical composition. The highest vitamin C content at the end of storage was recorded in the 1.5 mM ChlA treatment (11.71 mg 100 g⁻¹), compared with 9.97 mg 100 g⁻¹ in the control. Similarly, chlorogenic acid significantly delayed losses of organic acids and phenolic compounds; for example, quercetin content was maintained at 6.80 mg 100 g⁻¹ in 1.5 mM ChlA-treated fruit compared with 3.78 mg 100 g⁻¹ in the control after 21 days of storage. Principal component analysis (PCA) and correlation analysis revealed strong relationships among quality attributes and biochemical compounds and demonstrated the positive role of ChlA in preserving overall fruit quality. Overall, chlorogenic acid, particularly at 1.5 mM, effectively reduced postharvest quality losses and enhanced biochemical stability during cold storage.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903459","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":"Probiotic bacteria in the fermentation of plant-based matrices: application, challenges, and prospects","authors":"Stéphanie Mulder Perrone,&nbsp;Mariana Fensterseifer Fabricio,&nbsp;Paula Daniela Helfenstein Rother,&nbsp;Luana Schmidt,&nbsp;Marco Antônio Záchia Ayub","doi":"10.1007/s00217-026-05291-6","DOIUrl":"10.1007/s00217-026-05291-6","url":null,"abstract":"<div><p>The increasing interest in functional and sustainable alternatives to dairy products has driven the development of fermented plant-based foods. However, the diversity of plant matrices, microbial cultures, and fermentation strategies employed in these products requires a comprehensive evaluation of their technological and functional potential. This systematic review, conducted according to PRISMA guidelines, analysed 64 studies published from January 2015 to April 2025 concerning the development of fermented plant-based products and dairy analogues. The review focused on plant matrices, the use of lactic acid bacteria (LAB) strains, and the applied fermentation strategies. The most extensively studied matrices are soy, oat, and rice. The most widely applied microorganisms include <i>Lactiplantibacillus plantarum</i>, <i>Lacticaseibacillus casei</i>, <i>Streptococcus thermophilus</i>, and emerging probiotic strains such as <i>Weissella confusa</i>. Other microorganisms have also been used in the fermentation of underutilised food matrices. Beverages predominated among the developed products. Ice creams and plant-based yoghurts have also been reported. Symbiotic formulations, including the addition of prebiotics such as inulin and fructooligosaccharides, were also explored. Studies showed that fermentation is an effective process to improve texture and volatile profiles and to reduce antinutritional factors. Some reported formulations achieved high probiotic viability and survival under simulated gastrointestinal conditions. This review provides an integrated perspective on the relationship among plant matrices, microbial selection, and fermentation approaches, highlighting current advances, technological challenges, and future directions for developing fermented plant-based dairy analogues.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05291-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903444","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":"Novel two-step fungal and lactic acid bacteria fermentation as an innovative strategy for soy okara valorization: improvement of sensory properties and bioactive functionality","authors":"Tim Wagner,&nbsp;Natália Averbuch,&nbsp;Harshita Naithani,&nbsp;Zihan Wang,&nbsp;Jana Seifert,&nbsp;Jiangping Wu,&nbsp;Yanyan Zhang","doi":"10.1007/s00217-026-05271-w","DOIUrl":"10.1007/s00217-026-05271-w","url":null,"abstract":"<div><p>Soy okara is a dietary fiber-rich side stream residue from tofu production, but its limited digestibility and sensory properties restrict its application in food systems. This study investigates a novel two-step fermentation strategy combining solid-state fermentation with <i>Cyclocybe aegerita</i> and subsequent submerged fermentation with five food-associated lactic acid bacteria (LAB) strains (<i>Lacticaseibacillus rhamnosus</i>,<i> Lacticaseibacillus casei</i>,<i> Lactiplantibacillus plantarum</i>,<i> Pediococcus acidilactici</i>, and <i>Pediococcus pentosaceus</i>) to improve nutrient accessibility, sensory properties, and bioactive functionality of soy okara. Fungal fermentation served as an active bioconversion step, improving nutrient accessibility for subsequent bacterial fermentation. <i>C. aegerita</i> reduced total fiber content by approximately 22% and total carbohydrates by approximately 70%, while increasing reducing sugars 3.8-fold, indicating extensive matrix degradation. Consequently, LAB growth increased by 2–3 log₁₀ in CFU/g compared to LAB-fermented soy okara. GC-MS analysis revealed that the two-step fermentation diversified the aroma profile, where fungal fermentation primarily promoted the formation of methyl-branched fatty acids, whereas subsequent LAB fermentation generated acetoin, and diacetyl. In addition, fermentation was associated with significant shifts in taste perception, including reduced bitterness and enhanced umami perception compared to non-fermented soy okara. Furthermore, sequential fermentation significantly enhanced the release of phenolic compounds, resulting in a 4.4-fold increase in antioxidant capacity and approximately 17% stronger anti-inflammatory effects in cell-based assays. Overall, the results demonstrate that fungal bioconversion combined with LAB fermentation enables nutrient accessibility and significant enhancements on sensory, and bioactive properties of soy okara, providing a promising strategy for the valorization of soy-based food side streams.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 10","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05271-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148903445","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}