Food Biophysics最新文献

{"title":"Innovations in Sonication-Assisted Edible Coatings for Shelf-Life Extension and Protection of Fresh Produce: A Comprehensive Review","authors":"Zaryab Shafi,&nbsp;Vinay Kumar Pandey,&nbsp;Mohd Zobair Iqbal,&nbsp;Kunal Singh,&nbsp;Sumira Malik","doi":"10.1007/s11483-026-10231-8","DOIUrl":"10.1007/s11483-026-10231-8","url":null,"abstract":"<div><p>Fresh fruits and vegetables are highly susceptible to physiological deterioration, microbial spoilage, and postharvest quality losses owing to their high moisture content and metabolic activity. Although edible coatings have emerged as an environmentally friendly preservation strategy, conventional coating formulations frequently suffer from poor emulsion stability, non-uniform distribution of bioactive compounds, limited controlled-release behaviour, and inconsistent barrier performance. In this context, sonication-assisted edible coating technology is emerging as novel non-thermal alternative to counterbalance these restrictions. Recent developments show the efficacy of ultrasound in performance enhancement of coatings based on acoustic cavitation, which enables better dispersion of polymer, decrease in particle size and possibly nano or microstructure modification as well as homogeneous distribution of antimicrobials, antioxidants and other functional additives. Ultrasound-enhanced coatings have a promising perspective on shelf-life extension, firmness and colour retention, and preserving nutritional content. This review comprehensively discusses the mechanisms underlying sonication-assisted edible coatings, including acoustic cavitation, enhanced dispersion, and nano-emulsion formation, and critically evaluates their effects on coating stability, antimicrobial performance, and shelf-life extension of fresh produce. It also highlights emerging opportunities, including smart edible coatings, intelligent packaging, and industrial-scale implementation. The objective of this review is to critically discusses the underlying mechanisms, compares conventional and ultrasound-assisted coating systems, identifies current technological and industrial limitations, and highlights important research gaps related to nano-emulsion stability, scale-up, coating reproducibility, regulatory safety, and commercialization. Future research priorities focusing on standardized processing parameters, mechanistic characterization, and industrial implementation are also discussed to facilitate the development of next-generation sustainable edible coating technologies.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrocolloid-Driven Structure-Property Relationships and pH-Responsive Release of C-Phycocyanin from Alginate-Chitosan Composite Hydrogel Beads","authors":"Phirunrat Thaisamak,&nbsp;Kantharakorn Taengrit,&nbsp;Jiungluk Runglert,&nbsp;Kittikoon Wannasawad,&nbsp;Sakawduan Wongyai,&nbsp;Janejira Phakawan","doi":"10.1007/s11483-026-10244-3","DOIUrl":"10.1007/s11483-026-10244-3","url":null,"abstract":"<div><p>C-phycocyanin (CPC) is a natural blue pigment with high functional value, but its limited stability restricts its use in food systems. This study developed alginate-chitosan composite hydrogel beads containing carrageenan, pectin, or gellan gum to improve CPC retention and control its release under gastrointestinal conditions. Hydrocolloid and chitosan concentrations were optimized using response surface methodology, and the selected formulations were characterized for encapsulation performance, physicochemical properties, morphology, molecular interactions, surface charge, storage stability, and in vitro release. Among the composite systems, alginate-carrageenan-chitosan (Al-Car-Chi) showed the highest CPC encapsulation efficiency (99.69%), whereas alginate-pectin-chitosan (Al-Pec-Chi) gave the highest bead production yield (78.91%). SEM, FTIR, and zeta potential analyses showed clear differences in network organization and interfacial properties among the formulations, indicating that CPC retention was governed by the combined effects of polymer composition rather than by a single physical property. During storage, wet beads deteriorated rapidly at 30 °C, while refrigeration at 4 °C delayed deterioration. Under simulated gastrointestinal conditions, all formulations limited CPC release to below 2% during the gastric phase. Release increased in simulated intestinal fluid, reaching 41.63% for Al-Chi and only 22.45% for Al-Car-Chi at 240 min. The Korsmeyer-Peppas model provided the most consistent fit to intestinal release data (<span>(:text{R}^{2})</span> = 0.967–0.992), indicating complex non-Fickian transport in the composite systems. Although, hydrocolloid type strongly affected CPC encapsulation, storage behavior, and release, with Al-Car-Chi providing high initial CPC retention together with relatively slow intestinal release.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Authentication of Raspberry (Rubus idaeus L.) and Blackberry (Rubus fruticosus L.) in Processed Food Products using Barcoding PCR-HRM","authors":"Blagica Janeva,&nbsp;Marinela Cvetanoska,&nbsp;David Serafimovski,&nbsp;Marina Stefova,&nbsp;Natasha Ristovska,&nbsp;Pece Sherovski","doi":"10.1007/s11483-026-10240-7","DOIUrl":"10.1007/s11483-026-10240-7","url":null,"abstract":"<div><p>A polymerase chain reaction–high-resolution melting (PCR-HRM) method was developed and validated for the authentication of raspberry (<i>Rubus idaeus</i>) and blackberry (<i>Rubus fruticosus</i>) in processed food matrices. Primers targeting the ITS1 region of nuclear ribosomal DNA were designed to amplify a common fragment for both species, enabling discrimination based on distinct melting profiles. Despite using a single primer pair, raspberry and blackberry were clearly differentiated by their distinct and reproducible HRM profiles, supporting the suitability of the assay for species discrimination. The method showed consistent performance across raspberry samples of different geographical origin, confirming the intraspecific stability of the selected marker. The applicability of the assay was further evaluated in a variety of commercial products. Reliable detection was achieved in dry processed matrices, whereas in high-moisture products, amplification efficiency decreased, reflected by delayed Ct values and reduced signal intensity. Controlled experiments demonstrated that DNA degradation is primarily influenced by thermal treatment rather than pH, with significant loss of specificity observed after prolonged exposure to 95 °C. Additionally, a strong linear relationship between Ct values and raspberry concentration was observed, enabling reliable detection at 0.05% (w/w). The effect of HRM master mix chemistry was assessed by comparing SYTO®9- and EvaGreen®-based systems, revealing a critical impact on melting curve resolution and species discrimination. Overall, the proposed method represents a rapid, sensitive, and cost-effective tool for berry authentication in processed foods, with practical relevance for food quality control and fraud prevention.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biophysical Characterization of Interactions Between Human Salivary Proteins and Quinine","authors":"Yashmita Grover,&nbsp;Neela H. Yennawar,&nbsp;John E. Hayes,&nbsp;John N. Coupland","doi":"10.1007/s11483-026-10236-3","DOIUrl":"10.1007/s11483-026-10236-3","url":null,"abstract":"<div><p>Saliva is the first biological medium encountered by bitter compounds in the oral cavity, and salivary proteins have been indirectly implicated in bitterness perception. However, direct biophysical characterization of salivary protein-bitterant interactions has not been reported. This study investigated interactions between salivary proteins and the model bitterant quinine using complementary biophysical techniques. Pooled whole saliva (WS) from 44 healthy volunteers was separated into high- (HMW) and low-molecular-weight (LMW) fractions using a 3 kDa filter. Protein-quinine interactions were characterized by fluorescence spectroscopy, sedimentation velocity analytical ultracentrifugation (SV-AUC), and isothermal titration calorimetry (ITC). Fluorescence spectroscopy showed a concentration-dependent reduction in the apparent unbound quinine, reaching 59.28 ± 0.89% at 0.6 mg/mL protein in WS, with greater apparent binding in the LMW fraction than the HMW fraction. SV-AUC provided evidence of protein-quinine complex formation, with the LMW fraction exhibiting the clearest changes through the appearance of new, higher sedimentation coefficient species, suggesting quinine-induced multimerization. ITC revealed endothermic binding across all three saliva systems, with the LMW fraction exhibiting the greatest change in apparent binding enthalpy (∆H = 1.053 ± 0.009 kcal/ mol) compared with WS (∆H = 0.321 ± 0.548 kcal/ mol) and HMW fraction (∆H = 0.081 ± 0.158 kcal/ mol). These findings converge to demonstrate that human salivary proteins interact with quinine, with the LMW species (&lt; 3 kDa) exhibiting the strongest apparent binding (17.53 ± 1.58% reduction in unbound quinine at 0.2 mg/mL protein from the fluorescence measurements). This work provides the first biophysical characterization of salivary protein-bitterant interactions and establishes a foundation for future investigations into the role of salivary proteins in bitterness perception.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13710565/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149284702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Hydrothermal Treatment-Driven Structural, Physical, and Thermal Modifications in Proso Millet Grain (Panicum miliaceum L.)","authors":"Kshitija N. Jadhav,&nbsp;Sreechithra T.V.,&nbsp;Shailaja H. Poojari,&nbsp;Suresh D. Sakhare","doi":"10.1007/s11483-026-10241-6","DOIUrl":"10.1007/s11483-026-10241-6","url":null,"abstract":"<div><p>This study investigated the effects of hydrothermal treatment (10, 20, 30, and 40 min) on the physical, milling, thermal, and microstructural properties of proso millet grains. Hydrothermal treatment modified key engineering properties, including porosity, bulk density, and flow behaviour, coefficient of friction, and energy consumption. The grain hardness increased from 19.33 to 35.56 N, resulting in reduced grain fragmentation during milling and an increase in mean particle size from 134.7 to 449.2 μm. Consequently, specific grinding energy also increased from 420 to 700 kJ/kg, indicating higher energy requirements during milling of the hydrothermally treated grains. The treatment resulted in a 5.2% decrease in bulk density and a 9.2% decrease in tap density from the control to 40-min treatment, while porosity increased. Hydrothermal Treatment markedly altered the grain microstructure, which was accompanied by changes in its thermal and engineering properties. Scanning electron microscopy revealed loss of starch granule integrity, increased surface roughness, granule fusion following hydrothermal treatment. These structural modifications were accompanied by changes in the FTIR spectral characteristics and increases in the onset, peak and end gelatinisation temperatures In contrast, gelatinization enthalpy decreased in the hydrothermally treated samples compared with the control. Overall, hydrothermal treatment modified the engineering, thermal and microstructural properties of proso millet and the functionality of its flour.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Dual Modification on Physico-Chemical, Rheological and In Vivo Digestibility of Pigeon Pea Starch","authors":"Reetu Palthania,&nbsp;Kawaljit Singh Sandhu,&nbsp;Shweta Chaturvedi","doi":"10.1007/s11483-026-10239-0","DOIUrl":"10.1007/s11483-026-10239-0","url":null,"abstract":"<div><p>Pigeon pea starch was modified by annealing (AP), ultrasonication (US) and dual modification [annealing and ultrasonication (AUS); ultrasonication and annealing (USA)] and characterized for its physicochemical, rheological and digestibility characteristics. Modification significantly influenced starch functionality, with amylose content increasing to a maximum of 33.48% in AUS (p &lt; 0.05). Annealing decreased swelling power and solubility, whereas ultrasonication enhanced these properties, with the dual treatments exhibiting sequence-dependent responses. In comparison to native starch, AP and AUS exhibited reduced peak (1113 and 1080 mPa·s) and final viscosities (1878 and 1812 mPa·s), respectively. Scanning electron microscopy revealed relatively intact granules after annealing, whereas ultrasonication induced surface fissures and cavities; the AUS treatment produced the most pronounced surface disruption. Particle size analysis showed treatment-dependent changes in particle size distribution. All starch pastes showed a dominance of elastic behaviour (G’ &gt; G’’). In vitro digestion revealed altered starch digestibility following modification. The highest peak blood glucose concentrations were observed at 30 min for NP (165 mg/dL) and US (152 mg/dL); however, for USA and AP, the peak blood glucose concentrations at 60 min were 149 and 142 mg/dL, respectively. All modified starches exhibited lower glycaemic responses than NP. Among all treatments, ultrasonication (USA) starch exhibited the lowest glycaemic index (GI), with values decreasing in the order of Glucose (100) &gt; NP (60.4) &gt; US (52.2) &gt; AP (51) &gt; AUS (47.6) &gt; USA (43.9). Overall, physical modification effectively modulated the structural, functional, digestibility, and glycaemic properties of pigeon pea starch.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149235063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antisolvent-Precipitated Asiatic Acid Particles as Dual-Function Stabilizers for Water-in-Oil Pickering Emulsions","authors":"Zhangting Huo,&nbsp;Jie Zheng,&nbsp;Juanying Ou,&nbsp;Hua Zhou,&nbsp;Shiyi Ou,&nbsp;Yong Wang,&nbsp;Chin Ping Tan,&nbsp;Caihuan Huang,&nbsp;Fu Liu","doi":"10.1007/s11483-026-10243-4","DOIUrl":"10.1007/s11483-026-10243-4","url":null,"abstract":"<div><p>Pickering emulsions stabilized by edible or natural particles have broad applications in food and pharmaceutical fields, yet suitable stabilizers for water-in-oil (W/O) systems remain far less abundant than those for oil-in-water (O/W) emulsions. Asiatic acid (AA) is a pentacyclic triterpenoid with diverse physiological activities and amphiphilic characteristics; however, its interfacial properties remain poorly understood. In this study, AA was modified through antisolvent precipitation (Anti-AA) to generate self-stabilized W/O emulsions. The antisolvent treatment effectively reduced particle size, induced rod-like morphology, and enhanced surface wettability. Increasing Anti-AA concentration (c = 0.5–3 wt%) significantly improved emulsion stability. Anti-AA demonstrated superior storage, thermal, and freeze-thaw stability compared to native AA even at low concentrations. AA-stabilized Pickering emulsions exhibited high fluidity with dominant viscous behavior, and their viscoelastic properties were enhanced with the increasing AA concentration. Notably, AA substantially inhibited lipid oxidation. Confocal laser scanning microscopy (CLSM) analysis revealed that AA crystals formed an interfacial physical barrier, effectively suppressing droplet coalescence. This research demonstrates an effective strategy for developing stable natural W/O emulsions while expanding bioactive applications in functional foods and pharmaceutical formulations. </p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Statistical Physics and Molecular Docking Framework for Analyzing Surface Interactions of 6-n-propylthiouracil with Human Bitter Taste Receptor","authors":"Rim Salhi,&nbsp;Melania Melis,&nbsp;Mohamed Bouzid,&nbsp;Yosra Ben Torkia,&nbsp;Abdelmottaleb Ben Lamine,&nbsp;Iole Tomassini Barbarossa","doi":"10.1007/s11483-026-10238-1","DOIUrl":"10.1007/s11483-026-10238-1","url":null,"abstract":"<div><p>Taste perception is a fundamental sensory ability that plays a central role in regulating food intake and overall energy metabolism. Among the different taste qualities, bitterness serves as an important signal for detecting potentially harmful substances and strongly influences individual food preferences. The compound 6-n-propylthiouracil (PROP) is widely used as a marker to assess bitter taste sensitivity. Individual responses to PROP vary considerably, allowing individuals to be classified into three categories according to their perceived intensity: supertasters (ST), medium-tasters (MT), and non-tasters (NT). These differences are influenced by genetic variation in the TAS2R38 bitter taste receptor, as well as by other physiological factors, and may contribute to interindividual variation in bitter taste perception. In the present study, we specifically focused on the two extreme groups, supertasters and non-tasters, corresponding to the PAV/PAV and AVI/AVI genotypes, respectively. Heterozygous PAV/AVI individuals were not considered in the comparative analysis in order to obtain more homogeneous groups. A probabilistic dual-layer statistical physics model was employed to characterize the adsorption behavior of PROP at effective TAS2R38 interaction sites and to estimate relevant physicochemical parameters. This approach provides a quantitative framework for investigating differences in PROP taste responses between the two extreme genotype groups at the receptor-interaction level. The three complexes formed between PROP and the bitter receptor sites (TAS2R38, PAV, and AVI) have been analyzed using molecular docking and the molecular dynamics simulations.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Machine-Learning-Augmented Physics-Based Modelling of Extraction Kinetics in Pre-Consumer Food-Processing Side Streams: Evidence, Identifiability and Hybrid Frameworks","authors":"Chandan Kumar Sahu,&nbsp;Amit Arora","doi":"10.1007/s11483-026-10234-5","DOIUrl":"10.1007/s11483-026-10234-5","url":null,"abstract":"<div><p>Pre-consumer food-processing side streams are heterogeneous solids in which wetting, release, internal and external mass transfer, and chemical change can overlap. This structured critical review examines when machine learning (ML) adds predictive value beyond empirical response-surface and physics-based kinetic models, and when apparent accuracy is insufficient for mechanistic or scale-up claims. A focused evidence appraisal identified 11 primary ML studies in the quantitative set: ten addressed extraction and one addressed enzymatic hydrolysis. None directly learned concurrent extraction-degradation kinetics or externally validated an integrated physics-informed neural network. Most studies used 15–90 designed or compiled cases, internal case-level splits, and no independent source-batch test. All 11 studies reported at least one favorable ML prediction or optimization result; however, the small, heterogeneous, predominantly within-design evidence base precluded pooled effect estimation and is compatible with publication and selective-reporting bias. The biophysical framework therefore separates phase-specific solid and liquid quantities, defines initial and boundary conditions, introduces mass-transfer Biot, Fourier, and degradation Damkohler numbers, and distinguishes prediction from parameter identification. Modern deep-learning architectures are positioned according to data structure rather than assumed superiority, while hybrid models are treated as testable parameter-learning or residual-correction strategies. A fully specified simulated example illustrates the local nature of a marginal stopping rule and propagates parameter uncertainty to the decision. Current evidence supports ML mainly as a within-domain surrogate and optimization aid; independent batch validation, calibrated uncertainty, chemically specific endpoints, and pilot-scale testing are needed before mechanistic inference or industrial transfer can be substantiated.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave Pretreatment of Rapeseed: Effects on Physicochemical Quality, Antioxidant Properties, and Volatile Profile of Rapeseed Oil","authors":"Kai Fan,&nbsp;Lijing Li,&nbsp;Rui Tang","doi":"10.1007/s11483-026-10237-2","DOIUrl":"10.1007/s11483-026-10237-2","url":null,"abstract":"<div><p>Rapeseed oil is a widely used edible oil due to its nutritional benefits. Recently, microwave pretreatment has gained attention in improving oil quality. This study investigated the effects of microwave pretreatment at 700 W for 0, 2, 4, 6, 8, and 10 min on the physicochemical quality, antioxidant properties, and volatile profile of cold-pressed rapeseed oil. Among the tested durations, the 6 min treatment achieved the highest total phenolic content of 85.04 mg GAE/100 g and canolol content of 182.83 µg/g, together with the strongest ABTS scavenging activity with a 484% increase. The DPPH scavenging activity reached its maximum at 8 min with a 185% increase. TPC was strongly positively correlated with DPPH and ABTS scavenging activities. The overall fatty acid profile was largely preserved, but erucic acid content decreased to 20.82% (<i>p</i> &lt; 0.05). Electronic nose and HS-SPME-GC-MS analyses revealed that 6 min serves as the threshold for flavor transition. Although microwave pretreatment reduced the increases in acid value and peroxide value compared with wet/dry heating (<i>p</i> &lt; 0.05), these oxidation indices increased with prolonged microwave duration. Overall, microwave pretreatment improved antioxidant indices and enriched bioactive compounds in cold-pressed rapeseed oil under the tested conditions.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}