European Food Research and Technology最新文献

{"title":"Revisiting fermentation in plant-based foods: a framework for understanding nutritional trade-offs and process optimization","authors":"Zuhriyan Ash Shiddieqy Bahlawan,&nbsp;Maulida Zakia,&nbsp;Indrasukma Permanadewi,&nbsp; Megawati,&nbsp;Achmad Yanuar Maulana,&nbsp;Ria Desiriani,&nbsp;Hafiz Muneer Ahmad,&nbsp;Christian Chandra,&nbsp;Andri Cahyo Kumoro","doi":"10.1007/s00217-026-05273-8","DOIUrl":"10.1007/s00217-026-05273-8","url":null,"abstract":"<div><p>Fermentation is widely recognized as a sustainable strategy for improving the nutritional quality of plant-based foods; however, its effectiveness remains highly variable and context-dependent. Existing reviews predominantly describe fermentation outcomes without providing a unifying framework to explain this variability. This review proposes a substrate-microbe-process (SMP) framework to elucidate the non-linear and trade-off-driven nature of fermentation-induced nutritional changes in cereals, legumes, and tubers. We demonstrate that fermentation outcomes are governed by multi-scale interactions, where microbial metabolism, substrate composition, and process conditions collectively determine nutrient bioavailability, protein digestibility, and anti-nutritional factor reduction. A comparative analysis demonstrates that fermentation generates distinct substrate-specific outcomes, with cereals showing improved mineral bioavailability, legumes exhibiting enhanced protein quality and digestibility, and tubers benefiting primarily from detoxification and safety enhancement. Importantly, these benefits are accompanied by trade-offs, including process variability, sensory limitations, and scalability challenges. Emerging strategies such as controlled starter cultures, mixed-culture systems, and precision fermentation are discussed as key approaches to optimize fermentation performance. Overall, this review shifts the perspective of fermentation from a universally beneficial process to a context-dependent bioprocessing strategy, providing a conceptual foundation for targeted and scalable applications in sustainable food systems.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926400","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":"PVA–alginate immobilized pectinase from Aspergillus niger as a promising system for pomegranate (Punica granatum) and pineapple (Ananas comosus) juice clarification","authors":"Sukanya Sahoo,&nbsp;Anil R. Shet","doi":"10.1007/s00217-026-05280-9","DOIUrl":"10.1007/s00217-026-05280-9","url":null,"abstract":"<div><p>Fruit juice clarification is a crucial processing step that enhances visual appearance, filtration efficiency, stability, and consumer acceptability by reducing turbidity and viscosity while improving overall juice quality. In this study, pectinase immobilized in a PVA–alginate matrix was applied for the clarification of pomegranate (<i>Punica granatum</i>) and pineapple (<i>Ananas comosus</i>) juices, as the PVA–alginate support provides excellent mechanical stability, structural integrity, enzyme retention, and reusability for sustainable juice processing. The immobilized enzyme beads exhibited good structural integrity with a swelling ratio of 2.57. Immobilization shifted the optimum pH from 4.0 to 5.0 and the optimum temperature from 40 to 50 °C, while enhancing thermal stability, storage stability, and reusability, retaining measurable activity after six reuse cycles and approximately 37% residual activity after 30 days at 4 °C. Response surface methodology coupled with Central Composite Design was employed to optimize enzyme load, incubation time, and incubation pH for maximum clarification. The optimized conditions for pomegranate juice were 2.34% enzyme load, 2.67 h incubation time, and pH 3.84, resulting in an experimental clarity of 91.24 ± 0.72%. For pineapple juice, optimum clarification was achieved at 2.25% enzyme load, 5 h incubation time, and pH 4.63, producing an experimental clarity of 86.51 ± 0.89%. Immobilized pectinase exhibited higher clarification efficiency in pomegranate juice than pineapple juice due to its more readily hydrolyzed pectic network. Clarification significantly reduced turbidity and viscosity while increasing reducing sugars, conductivity, and total soluble solids, with slight reductions in pH and ascorbic acid content. These findings demonstrate that PVA–alginate immobilized pectinase is an efficient, stable, and reusable biocatalyst with considerable potential for sustainable industrial fruit juice processing.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926404","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":"Mechanistic insights into structural remodeling and functional enhancement of peanut protein induced by high-speed shear processing","authors":"Xin-ping Cao,&nbsp;Wen-jie Fu,&nbsp;Ya-ni Wang,&nbsp;Xiang-na Lin,&nbsp;Da-qiao Yang,&nbsp;Jiao-jiao Yu","doi":"10.1007/s00217-026-05282-7","DOIUrl":"10.1007/s00217-026-05282-7","url":null,"abstract":"<div><p>Peanut protein is a valuable plant-based protein resource; however, its application in food systems is restricted by poor solubility and functional performance resulting from its compact structure and heat-induced aggregation. Although various modification strategies have been explored, achieving effective functional enhancement through simple and sustainable processing while elucidating the underlying structural mechanisms remains challenging. This study investigated the effects of high-speed shear (0–13000 rpm) treatment on the functional properties of peanut protein and established the corresponding structure-function relationships through comprehensive structural analyses. Compared with the control, the soluble protein content of peanut protein increased significantly from 0.223 to 0.788 mg/mL at 12,000 rpm, accompanied by a marked increase in strongly bound water. This change was positively correlated with the enhanced N-H and O-H stretching vibrations observed in the FTIR spectra. High-speed shear significantly reduced the particle size of peanut protein from 502.67 to 307 nm at 11,000 rpm. Meanwhile, the increased surface hydrophobicity and enhanced ultraviolet and intrinsic fluorescence intensities indicated the disruption of the tertiary structure and exposure of previously buried hydrophobic groups. The improved balance of hydrophilic and hydrophobic groups enhanced emulsion stability. Additionally, the decreased α-helix and β-sheet contents suggested partial unfolding and increased disorder of secondary structures, contributing to reduced thermal stability (from 84.89 to 68.67 °C), while the primary structure remained unchanged. These findings establish a comprehensive structure-function relationship for shear-modulated peanut protein, providing new insights and theoretical guidance for the development and application of functional plant-based protein ingredients.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926403","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":"Functional and molecular characterization of proteins from fermented and coagulated soybean-based foods","authors":"Elok Waziiroh,&nbsp;Azela Pinggalasari Hidayat,&nbsp;Riska Leila Amaria,&nbsp;Moch. Zhafar Dhaffa Ashari,&nbsp;Erni Sofia Murtini,&nbsp;Sudarma Dita Wijayanti,&nbsp;Suphat Phongthai","doi":"10.1007/s00217-026-05268-5","DOIUrl":"10.1007/s00217-026-05268-5","url":null,"abstract":"<div><p>Traditional Indonesian soybean foods are produced through different processing routes, yet comparative evidence linking fermentation, coagulation, and secondary fermentation to the molecular, techno-functional, and digestive properties of their protein-rich extracts remains limited. This study compared protein-rich extracts from soybean, <i>tempeh</i>, tofu, and <i>tempeh gembus</i>. The extracts were comprehensively characterized in terms of composition, foaming and emulsifying performance, water-holding capacity, surface hydrophobicity, solubility across different pH levels, molecular-weight distribution, amino acid composition, and in vitro gastric protein digestibility. Functional assays were conducted at equal extract concentrations to compare the overall techno-functional performance of the recovered protein-rich ingredients, while correlation analysis was used to explore relationships among their compositional and functional characteristics. Soybean protein-rich extract had the highest protein content (79.71%), whereas <i>tempeh</i> showed the highest foaming activity (39.17%) and water-holding capacity (422.56%). SDS-PAGE revealed prominent <i>tempeh</i> protein-rich fractions at 32.60 and 17.45 kDa, indicating fermentation-associated fragmentation. Tofu exhibited the highest solubility, increasing from 16.18% at pH 5 to 74.17% at pH 8, and the highest gastric protein digestibility (46.94%). <i>Tempeh gembus</i> showed the highest emulsifying activity (83.08%) but the lowest digestibility (36.17%). These findings show that different processing routes generate distinct composition–structure–function profiles and provide a scientific basis for selecting traditional soybean-derived protein-rich ingredients for specific food applications.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837676","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":"Strain-dependent modulation of selected Ehrlich pathway-associated genes during sequential fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae","authors":"Elif Bircan Muyanlı,&nbsp;Remziye Yılmaz","doi":"10.1007/s00217-026-05274-7","DOIUrl":"10.1007/s00217-026-05274-7","url":null,"abstract":"<div><p>Sequential fermentations involving <i>Metschnikowia pulcherrima</i> (Mp) and <i>Saccharomyces cerevisiae</i> (Sc) are increasingly explored as a strategy to modulate wine composition and reduce ethanol levels; however, the underlying molecular responses remain poorly resolved. In this study, we combined fermentation performance analysis with targeted gene expression profiling to investigate how sequential Mp–Sc inoculation influences both process dynamics and transcriptional activity. Fermentations were conducted in white grape juice using pure Sc cultures and Mp + Sc sequential inoculations. Fermentation kinetics (sugar consumption, pH, ethanol formation, and acidity) were monitored, and expression of key Ehrlich pathway genes (<i>ARO8</i>, <i>ARO9</i>, <i>ADH2</i>, and <i>ADH5</i>) was quantified by RT-qPCR. Sequential fermentations displayed consistently slower sugar utilization and delayed ethanol production, resulting in up to 0.9% (v/v) lower final alcohol levels compared to pure Sc cultures, alongside reduced total acidity. Importantly, sequential inoculation led to distinct, strain-dependent modulation of Ehrlich pathway gene expression, indicating that early-stage Mp activity reshapes metabolic regulation prior to Sc dominance. Together, these results demonstrate that sequential fermentation not only alters fermentation kinetics but also induces measurable transcriptional shifts in amino acid catabolism pathways. This integrative approach provides new insight into how strain-specific microbial interactions can be leveraged to fine-tune fermentation outcomes.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837677","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":"Valorization of Amazonian açaí agro-industrial residues through functional flour production: a circular-economy approach for sustainable applications","authors":"Carolini B. T. Bordulis,&nbsp;Luiza Moraes,&nbsp;Jorge A. V. Costa,&nbsp;Marciane Magnani,&nbsp;Marcos S. Lima,&nbsp;Michele G. Morais","doi":"10.1007/s00217-026-05220-7","DOIUrl":"10.1007/s00217-026-05220-7","url":null,"abstract":"<div><p>Açaí (<i>Euterpe oleracea</i> Mart.) is a fruit native to the Amazon region and, owing to its health-promoting properties, has been recognized as a “superfruit”. The açaí seed, obtained after the depulping process, represents approximately 90% of the fruit weight and, when improperly discarded, may cause environmental impacts. However, this residue shows nutritional, functional, and technological potential. This study aimed to characterize açaí seed flour by evaluating its physicochemical, functional, and structural properties, providing a comprehensive understanding of its composition and potential sustainable applications. Such knowledge reinforces resource recovery and circular-economy practices. The açaí seed flour presented a carbohydrate content of 90.2 g/100 g, a protein content of 4.5 g/100 g, and a lipid content of 4.0 g/100 g (dry basis). Among the fatty acids, myristic (26.5%), oleic (19.8%), and linoleic (19.1%) acids predominated. Mineral analysis revealed potassium (380.45 mg/100 g), phosphorus (130.41 mg/100 g), and magnesium (42.14 mg/100 g) as the main elements. In terms of functional properties, phenolic profiling revealed relevant levels of flavanols (epigallocatechin gallate, 328.27 mg/kg; epicatechin, 128.88 mg/kg), proanthocyanidins (procyanidin B2, 41.51 mg/kg; B1, 30.91 mg/kg), and flavanones (naringenin, 27.43 mg/kg). In addition, the flour exhibited high antioxidant activity, with approximately 90% scavenging activity of DPPH and ABTS radicals. Thus, the results highlight the nutritional and bioactive potential of açaí seed flour as a functional food ingredient and support its valorization as a sustainable alternative that adds value to the açaí production chain.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05220-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837675","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":"The molecular basis of antioxidant activity in food peptides: hydrogen donation, electron transfer, and metal chelation mechanisms","authors":"Chi-Ching Lee,&nbsp;Tolulope Joshua Ashaolu","doi":"10.1007/s00217-026-05231-4","DOIUrl":"10.1007/s00217-026-05231-4","url":null,"abstract":"<div><p>Food-derived bioactive peptides are potent natural antioxidants, offering a safe and sustainable alternative to synthetic preservatives and an avenue for nutraceutical development. This review provides a critical and comprehensive assessment of the molecular mechanisms underpinning their antioxidant activity. We elucidate three primary pathways: direct radical scavenging via hydrogen atom transfer (HAT) and single electron transfer (SET), and indirect antioxidant action through the chelation of pro-oxidant metal ions. The structure-activity relationships (SAR) governing these mechanisms are explored in detail, highlighting the pivotal roles of specific amino acid residues, such as the phenolic group of tyrosine (Tyr) in HAT, the electron-donating capabilities of cysteine (Cys) and tryptophan (Trp) in SET, and the coordination sites provided by histidine (His) and acidic residues in metal chelation. A critical evaluation of the methodological toolkit, from in vitro chemical assays (e.g., DPPH, ABTS, ORAC) to cell-based models and in silico techniques (QSAR, molecular docking), reveals significant inconsistencies and challenges in this area of research. The review identifies the disparity between in vitro potency and in vivo efficacy, largely due to poor bioavailability, as the most critical knowledge gap. Although advanced formulation technologies and delivery systems are discussed, future research must prioritize standardized evaluation protocols and focus on overcoming the bioavailability barrier to translate the potential of antioxidant peptides into tangible health benefits.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837685","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 composition to application: a critical review of almond by-product valorization pathways","authors":"Vânia Silva,&nbsp;Ivo Oliveira,&nbsp;José Alberto Pereira,&nbsp;Berta Gonçalves","doi":"10.1007/s00217-026-05264-9","DOIUrl":"10.1007/s00217-026-05264-9","url":null,"abstract":"<div><p>Almond processing generates large amounts of by-products, including hulls, shells, skins, and secondary streams such as blanching water, yet their industrial valorization remains limited despite their richness in bioactive compounds. Although several reviews have addressed the composition and bioactivities of almond by-products, a critical integration of composition, functional mechanisms, processing constraints, and application feasibility remains lacking. This review addresses this gap by linking chemical composition with mechanisms of action and practical applications across agricultural, environmental, food, nutraceutical, and industrial sectors. Rather than providing a descriptive overview, this work critically examines the factors governing functionality, including compositional variability, processing-dependent performance, and technological constraints affecting scalability. Particular attention is given to the relationship between phytochemical composition and functional outcomes, such as antimicrobial, antioxidant, prebiotic, adsorptive, and biostimulant effects, as well as the influence of processing and extraction strategies on application performance. The review also evaluates major barriers to industrial implementation, such as a lack of standardization of terminology and methodologies, extraction efficiency, regulatory challenges, and limited pilot-scale validation. By integrating dispersed evidence into a composition–mechanism–application framework, this review identifies key research gaps, highlights the most promising valorization pathways, and proposes priorities for future research and industrial translation. In sum, almond by-products represent valuable resources for advancing circular bioeconomy strategies while supporting the development of sustainable, high-value products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of processing interventions on the nutrition, anti-nutritional factors, functional properties, and product development prospects of buckwheat","authors":"Shailaja H. Poojari,&nbsp;T V. Sreechithra,&nbsp;Suresh D. Sakhare","doi":"10.1007/s00217-026-05261-y","DOIUrl":"10.1007/s00217-026-05261-y","url":null,"abstract":"<div><p>Buckwheat (<i>Fagopyrum esculentum</i> and <i>F. tataricum</i>) has emerged as a vital pseudocereal owing to its high nutritional density, bioactive components, and gluten-free nature. Buckwheat, acknowledged by the FAO as a Nutri-cereal and a climate-resilient crop, is rich in high-quality protein, lysine, resistant starch, and flavonoids such as rutin and quercetin. This makes it ideal for interventions aimed at improving metabolic and cardiovascular health. It also exhibits exceptional health benefits, including antioxidant, anti-inflammatory, antidiabetic, and prebiotic activities. However, its broader application is limited by the presence of allergenic proteins and antinutritional compounds, such as phytic acid, tannins, and rutinosidase activity. This review critically examines the nutritional and functional profile of buckwheat, assesses the impact of traditional and modern processing methods on its health-promoting compounds and anti-nutrients, and highlights the crop’s potential in the development of gluten-free and functional food products. It also discusses emerging technologies, such as subcritical water flash (SCWF), high-pressure processing (HPP), and extrusion, as tools for enhancing bioavailability and reducing anti-nutrients. Nonetheless, challenges remain in processing standardization, allergen control, and bioactive preservation. The synergistic integration of omics, biotechnology, and hybrid processing is proposed as the path forward to fully utilize and facilitate the development of optimized buckwheat-based functional foods, enhancing consumer health and sustainability outcomes while addressing current limitations.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837939","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":"Seasonal resilience of γ-casein isoelectric profiles in traditional ewe’s and cow’s lump cheese","authors":"Adam Partika,&nbsp;Peter Zajác,&nbsp;Jozef Čapla,&nbsp;Jozef Čurlej","doi":"10.1007/s00217-026-05266-7","DOIUrl":"10.1007/s00217-026-05266-7","url":null,"abstract":"<div><p>The isoelectric point (pI) of milk proteins is an important physicochemical parameter influencing cheese production and the reliability of dairy product authentication. Although γ2- and γ3-caseins are widely used as species-specific markers for distinguishing bovine and ovine milk proteins, most previous studies focused primarily on analytical detection of adulteration, whereas limited information is available regarding the seasonal stability of γ-casein isoelectric profiles under real production conditions. Therefore, this study investigated temporal and seasonal variation occurring throughout the production and lactation period in the contents and isoelectric points of γ2- and γ3-caseins in traditional ewe’s and cow’s lump cheeses produced in Slovakia during the production season. A total of 92 cheese samples (46 ewe’s and 46 cow’s) collected between March and October were analysed using isoelectric focusing on Servalyte Focus Gel 3–10 24 S. In ewe’s cheese, γ2- and γ3-casein contents and pI values remained highly stable throughout the season (γ2-casein: 0.82 mg·100 g⁻¹, pI = 7.24; γ3-casein: 0.71 mg·100 g⁻¹, pI = 6.52), with no statistically significant differences among the monitored production periods (<i>p</i> &gt; 0.05). In contrast, cow’s cheese exhibited greater seasonal variability, with significantly lower γ-casein pI values during summer (<i>p</i> &lt; 0.01). These findings suggest that γ-casein pI values in ewe’s lump cheese are minimally affected by seasonal fluctuations, supporting their applicability for differentiation of milk species under practical production conditions. Overall, the obtained results provide additional information regarding the temporal stability of γ-casein isoelectric profiles in traditional dairy products produced under practical seasonal conditions.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"252 9","pages":""},"PeriodicalIF":4.2,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-026-05266-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837940","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}