Journal of Food Measurement and Characterization最新文献

{"title":"Konjac glucomannan improves the structural and emulsifying functionality of whey protein isolate microgels","authors":"Yulin Xie,&nbsp;Akhunzada Bilawal,&nbsp;Muhammad Ishfaq","doi":"10.1007/s11694-026-04649-4","DOIUrl":"10.1007/s11694-026-04649-4","url":null,"abstract":"<div><p>Whey protein isolate (WPI) is valued for its functional properties but is sensitive to environmental stress. This study examined how konjac glucomannan (KGM) influences the functional and structural characteristics of WPI and whey protein isolate microgel particles (WPIM) using physicochemical and spectroscopic analyses. Fourier-transform infrared and circular dichroism spectroscopy indicated KGM-induced conformational rearrangements, reflected by decreased α-helix and increased β-sheet proportions. Intrinsic fluorescence showed concentration-dependent changes in the microenvironment of aromatic residues, suggesting altered tertiary structural organization. KGM lowered interfacial tension, while 1.2% KGM-WPIM exhibited the highest emulsifying activity (138.2 m²/g) and stability (90.1 min). Rheological tests showed shear-thinning behavior, with maximum apparent viscosity of 21.4 Pa·s at 1.2% KGM-WPIM. Scanning electron microscopy showed a transition from smooth structures to more porous and aggregated networks. Overall, KGM improved interfacial activity, rheological behavior, and emulsifying performance of WPI-based systems, indicating potential application in advanced food hydrocolloids.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15508 - 15524"},"PeriodicalIF":3.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871727","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":"Evaluation of risks to human health due to the presence of metal(loid)s in protein supplements","authors":"Renan da Silva Vieira,&nbsp;Elaine Silvia de Pádua Melo,&nbsp;Daniela Granja Arakaki,&nbsp;Aline Carla Inada,&nbsp;Valter Aragão do Nascimento","doi":"10.1007/s11694-026-04567-5","DOIUrl":"10.1007/s11694-026-04567-5","url":null,"abstract":"<div><p>Whey Protein (WP) is widely consumed for muscle growth, but excessive intake and limited data on its elemental composition raise potential health risks. Thus, this study aims to quantify metal(loid)s in WP and plant-based proteins (VPs) marketed in Brazil, and to evaluate the potential health risks associated with their consumption. Samples of WP and VPs were purchased from commercial establishments in Brazil. The concentrations of arsenic, chromium, copper, cadmium, mercury, manganese, lead, selenium, and zinc were quantified using Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) after block digestion. Health risk assessments were based on Chronic Daily Intake (CDI) and Hazard Index (HI) calculations, and a direct comparison with Minimum Risk Levels (MRLs) for 30-year-old adults. Arsenic was consistently detected in all WP and VP samples (1.04–1.32 mg/kg and 0.85–0.99 mg/kg, respectively). CDI calculations indicated that zinc had the highest concentration, and arsenic exceeded the MRLs. While the concentrations of cadmium, chromium, copper, mercury, manganese, lead, selenium, and zinc were below the MRLs, indicating a low health risk from individual metal intake, the HI indicated a potential health risk for adults from combined metal exposure from WP and VP supplements. Elevated concentrations of zinc, copper, and manganese were detected in all samples, and arsenic exceeded safe levels in all samples. Therefore, monitoring the intake, sources, and quality of WP and VP supplements is crucial for preventing health hazards, given their ready availability for purchase and use.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15061 - 15073"},"PeriodicalIF":3.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of polar and non-polar extracts of Turkish sea buckthorn fruits and their cytotoxic effects on cancer cell lines","authors":"Duygu Sevim-Tatar,&nbsp;Jülide Secerli,&nbsp;Hasya Nazlı Gök,&nbsp;Merve Güdül Bacanlı","doi":"10.1007/s11694-026-04627-w","DOIUrl":"10.1007/s11694-026-04627-w","url":null,"abstract":"<div><p><i>Hippophae rhamnoides</i> L., commonly known as sea buckthorn, is a deciduous shrub of the Elaeagnaceae family widely distributed in Europe and Asia. It has gained increasing attention recently due to its nutritional properties and health benefits as food. Berries are a rich source of biologically active constituents, including flavonoids, phenolic acids, carotenoids, tocopherols, phytosterols, vitamins, and unsaturated fatty acids. These compounds have demonstrated a wide range of pharmacological effects. This study evaluated the effects of Turkish sea buckthorn fruit extracts of different polarities on breast (MCF-7) and colorectal (HT-29) cancer cells compared with non-tumorigenic MCF-10 A and FHC cells. According to our results, the ethanolic extract showed stronger cytotoxicity toward cancer cells, with IC50 values of 0.13 and 0.10 µg/mL in MCF-7 cells and 0.18 and 0.076 µg/mL in HT-29 cells after 24 and 72 h, respectively, while showing higher IC50 values in non-tumorigenic counterparts. The highest selectivity index was observed for the ethanolic extract in breast cells after 24 h (SI = 11.35). In addition, the extracts increased ROS production up to approximately 2-fold in cancer cells and induced apoptotic cell death, with marked increases in early and late apoptotic populations, particularly in MCF-7 and HT-29 cells. HPLC analysis was conducted to identify phytochemical constituents potentially associated with anticancer activity, because the polar extracts show enhanced selectivity. Considering the results, among the identified phenolic acids and flavonoid compounds, rutin was detected as the predominant constituent (3.3517 ± 0.0317 mg/g), while quercetin, protocatechuic acid, and quercetin-3-<i>O</i>-glucoside were also identified in the polar extract.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15247 - 15260"},"PeriodicalIF":3.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04627-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871729","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":"CRD-DETR: a Chinese dish detection network based on triple enhancement mechanisms","authors":"Ying Wang,&nbsp;Xiaobo Song,&nbsp;Lin Zhang,&nbsp;Baogui Qiu,&nbsp;Bingshan Hu","doi":"10.1007/s11694-026-04637-8","DOIUrl":"10.1007/s11694-026-04637-8","url":null,"abstract":"<div><p>Facing the global public health challenge of the high prevalence of chronic diseases and an increasing healthcare burden, food image-based dish detection plays a vital role in personalized nutrition regulation and intelligent dietary management. To address the challenges in Chinese dish detection, including complex backgrounds, multiple coexisting dishes, difficulty in detecting small objects, and poor adaptability of existing methods, this study proposes a task-oriented detection network named CRD-DETR. The proposed method integrates three complementary modules—Coordinate Attention (CA), Receptive Field Attention Convolution (RFAConv), and Dynamic Position Bias (DPB)—at different representation stages to enhance local feature extraction and spatial relationship modeling. To validate the effectiveness of the proposed method, experiments were conducted on a self-constructed and manually annotated dataset named CDish39, which was collected in a real-world cafeteria environment. The results demonstrate that CRD-DETR achieves a 4.7% improvement in the mAP@0.5:0.95 metric compared to baseline and state-of-the-art models. Furthermore, ablation studies confirm the individual and combined effectiveness of the integrated modules. CRD-DETR achieves accurate detection of dishes in both single- and multi-dish scenarios, significantly reducing missed detections, false positives, and duplicate predictions.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15321 - 15339"},"PeriodicalIF":3.6,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871759","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":"Advances in plant-extract-based smart packaging: a review of natural solutions for freshness detection","authors":"Mizaj Shabil Sha,&nbsp;Shaligram Pokharel","doi":"10.1007/s11694-026-04618-x","DOIUrl":"10.1007/s11694-026-04618-x","url":null,"abstract":"<div><p>This review investigates the potential of plant-extract-based smart packaging as a sustainable approach for food freshness monitoring. A systematic literature review of studies published between 2015 and 2025 was conducted using the Scopus database. An initial search yielded 820 records, which were narrowed to 370 journal articles through keyword refinement and further screened to 103 relevant studies based on predefined inclusion and exclusion criteria. Anthocyanins were identified as the most frequently investigated natural indicators, followed by polyphenols, flavonoids, betacyanins, curcumin, and essential oils. The reviewed studies demonstrated successful applications in monitoring the freshness of meat, seafood, dairy products, and fermented foods through pH-sensitive, colourimetric, and volatile-compound-responsive mechanisms. Anthocyanin-based systems accounted for most of the reported freshness indicators due to their pronounced pH-responsive colour changes. Despite promising laboratory-scale performance, challenges related to indicator stability, environmental sensitivity, standardisation, and industrial scalability remain significant barriers to commercialisation. The review highlights current technological advances, identifies research gaps, and discusses future opportunities for integrating natural bio-indicators into sustainable and intelligent food packaging systems that support food safety and circular economy objectives.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14758 - 14771"},"PeriodicalIF":3.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04618-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871703","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":"Multifunctional smart gelatin films from Rosa pimpinellifolia: physicochemical characterization, fish freshness monitoring, and in vivo antioxidant assessment","authors":"Meltem Özer,&nbsp;Alper Baran","doi":"10.1007/s11694-026-04648-5","DOIUrl":"10.1007/s11694-026-04648-5","url":null,"abstract":"<div><p>In this study it was aimed to develop, characterize, and evaluate the in vivo biological efficacy of smart and active gelatin-based edible films enriched with <i>Rosa pimpinellifolia</i> (RP) anthocyanin extract. Films were prepared by incorporating RP extract at varying concentrations (4%, 8%, and 12% w/w) into gelatin films. FTIR analysis showed the formation of hydrogen bonding interactions between polyphenolic compounds of RP and the gelatin matrix. The incorporation of RP significantly improved the UV-barrier capacity; however, mechanical analysis revealed a dose-dependent decrease in tensile strength due to structural disruptions in the gelatin network at higher extract concentrations. The developed films exhibited a sensitive halochromic response between the pH 1.0 and 13.0, characterized by the structural transition of anthocyanins from flavylium cations to chalcone forms. Prior to film incorporation, the biological safety and antioxidant efficacy of the free RP extract were validated in an in vivo zebrafish (<i>Danio rerio</i>) model, demonstrating that the extract dose-dependently mitigated AAPH-induced oxidative stress, suppressed ROS accumulation, and normalized pericardial edema. Storage trials have shown a high correlation between the total color change of the films and the microbial load, pH increase, and lipid oxidation in the fish meat. This feature reveals that the films have significant potential for use as real-time freshness indicators. In conclusion, the 4% RP, 8% RP, and 12% RP films provide a biodegradable, multifunctional, and safe packaging solution for tracing food safety.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15479 - 15507"},"PeriodicalIF":3.6,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04648-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871702","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":"Effect of processing and storage on color stability and bioactive compound change in red beetroot (Beta vulgaris l.) wine","authors":"Nguyen Thi Huong Giang,&nbsp;Do Duy Hung","doi":"10.1007/s11694-026-04646-7","DOIUrl":"10.1007/s11694-026-04646-7","url":null,"abstract":"<div><p>The red color of beetroot (<i>Beta vulgaris</i> L.) wine is highly unstable during processing and storage. This study investigated the effects of processing methods (ascorbic acid addition and pasteurization) and storage conditions (dark and oxygen-exposed storage) on color stability and bioactive compound changes over 60 days. Beetroot wine samples were subjected to different treatments, and color and compositional changes were evaluated at regular intervals. Key parameters measured included betalain content, browning index, polyphenol oxidase activity, sensory color attributes, total phenolic content, and antioxidant capacity using standard analytical methods. Color retention decreased significantly during storage, following first-order reaction kinetics (R² &gt; 0.82), with betacyanin degrading faster than betaxanthin. After 60 days, betacyanin retention declined from 46.10% to 28.57%, exhibiting a control degradation rate constant (<i>k</i>) of (19.8 × 10³ day⁻¹ and a brief half-life (t_1/2 = 35 days). In contrast, betaxanthin decreased from 78.33% to 48.37% across treatments, displaying a higher baseline stability (k_control = 5.5 day⁻¹); t_1/2 = 126.5 days). Ascorbic acid addition significantly reduced pigment degradation (<i>p</i> &lt; 0.05), whereas pasteurization and oxygen exposure accelerated color loss, with pasteurization yielding the fastest red pigment decay (k = 22 day⁻¹; t_1/2 = 31.5 days). Furthermore, ascorbic acid improved the retention of bioactive compounds, with TPC decreasing from 60% before storage to 41% after 60 days (k = 6.3 day⁻¹; t_1/2 = 110.1 days) compared to the control (1_1/2 = 68.9 days). Polyphenol oxidase activity was lower in ascorbic acid–treated samples, resulting in reduced browning compared to other treatments. These findings indicate that the degradation stability follows the order of betacyanins &lt; TPC &lt; betaxanthins &lt; antioxidant capacity, and that ascorbic acid addition is an effective strategy to enhance color stability and preserve bioactive compounds in beetroot wine during storage.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15450 - 15465"},"PeriodicalIF":3.6,"publicationDate":"2026-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871595","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":"Rapid and non-destructive classification of aroma type and quality grade in Tieguanyin tea using hyperspectral reflectance and transmittance imaging","authors":"Canqin Li,&nbsp;Siru Chen,&nbsp;Hai Yin,&nbsp;Wentao Zhang,&nbsp;Qihang Yang,&nbsp;Yang Zhao,&nbsp;Furong Huang","doi":"10.1007/s11694-026-04645-8","DOIUrl":"10.1007/s11694-026-04645-8","url":null,"abstract":"<div><p>The aroma type and quality grade of Tieguanyin tea directly influence its market value and consumer acceptance, but conventional sensory evaluation and laboratory chemical analyses are often limited by subjectivity, operational complexity, or low throughput. This study aimed to develop a rapid and non-destructive method for the simultaneous discrimination of Tieguanyin aroma types and quality grades by integrating hyperspectral reflectance and transmittance imaging with machine learning. Reflectance and transmittance hyperspectral images were acquired from 72 independent sample units covering 12 categories across three aroma types and different quality grades, and 1728 ROI-level mean spectra were extracted. Raw and preprocessed spectra were used to establish single-spectrum classification models with convolutional neural network (CNN), support vector machine (SVM), random forest (RF), and multilayer perceptron (MLP) classifiers. Based on the optimal single-spectrum configurations, data-level fusion and feature-level fusion models were further constructed, with competitive adaptive reweighted sampling (CARS) and uninformative variable elimination (UVE) used for characteristic wavelength selection. The results showed that reflectance spectra were more effective for aroma type discrimination, whereas transmittance spectra provided complementary information for quality-grade identification. Data fusion further improved classification performance. The UVE-CNN feature-level fusion model achieved the best result, with a test accuracy of 96.53% for the 12-category task and 100% accuracy for aroma type identification, while also reducing training and prediction time after wavelength selection. These findings provide a useful reference for objective grading, intelligent quality assessment, and industrial discrimination of Tieguanyin aroma types and quality grades.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15432 - 15449"},"PeriodicalIF":3.6,"publicationDate":"2026-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871593","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":"Origin identification of azuki beans: a novel spectral feature computation and classification network integrated with a hyperspectral system","authors":"Qiufen Wang,&nbsp;Tianhao Wang,&nbsp;Lu An","doi":"10.1007/s11694-026-04640-z","DOIUrl":"10.1007/s11694-026-04640-z","url":null,"abstract":"<div><p>The geographic origin of azuki beans plays a key role, ensuring product quality and maintaining market order. In this work, a novel spectral feature calculation and classification network (SFCC-Net), integrated with a hyperspectral system, was proposed to achieve rapid, non-destructive, and accurate identification of azuki bean origins. First, using a hyperspectral system, the reflectance spectral data of azuki bean samples were collected within the 900–1700 nm wavelength range, covering six major producing origins in China. To reduce noise interference and streamline the data, the average spectrum of the region of interest (ROI) was extracted. Second, a spectral feature calculation module (SFCM) was designed. It incorporates convolutional mechanisms, spatial attention, channel attention, and self-attention mechanisms. This module first performed local feature extraction, then conducted multidimensional optimization, and finally realized global correlation fusion, automatically uncovering deep discriminative features. Finally, an end-to-end SFCC-Net classification network was constructed based on the SFCM. Through structural optimization, ablation studies, and performance comparison with state-of-the-art spectral data classification methods, SFCC-Net achieved an accuracy of 98.00%, a precision of 98.11%, a recall of 97.89%, and an F1-score of 98.10%, while also attaining the optimal classification stability. This study provides an efficient and reliable technical solution for identifying the origin of azuki beans, and offers a reference for the design of deep learning models in the field of spectral detection of agricultural products.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15371 - 15382"},"PeriodicalIF":3.6,"publicationDate":"2026-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871594","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":"Characterization of pomelo flower essential oils: chemical profile, antioxidant potential, and anti-inflammatory activity of farnesol","authors":"Xinyue Peng,&nbsp;Zhongda Xiang,&nbsp;Zheng Ma,&nbsp;Chuchu Zhao,&nbsp;Xiaodie Li,&nbsp;Ya Yuan,&nbsp;Shan Liu,&nbsp;Yao Liu,&nbsp;Ting Zhang,&nbsp;Juan Dai","doi":"10.1007/s11694-026-04629-8","DOIUrl":"10.1007/s11694-026-04629-8","url":null,"abstract":"<div><p>Pomelo flower essential oil (PFEO) has been reported to possess various pharmacological activities; however, differences among cultivars remain unclear. In this study, PFEO was extracted from four pomelo cultivars (Xindu, Tai, Honey, and Longan), and differences in their volatile components were analyzed using GC×GC-MS. In addition, the DPPH•, ABTS•⁺, and NaNO₂ scavenging activities of Xindu PFEO, which showed the highest extraction yield, were evaluated. Furthermore, the anti-inflammatory activities of Xindu PFEO and its major component, farnesol were also assessed. In the results, a total of 184 volatile compounds, mainly terpenoids and their derivatives, were identified in the four PFEOs, with significant varietal differences in both composition and relative abundance. Xindu PFEO showed maximum scavenging rates of 62.33%, 92.33%, and 37.33% against DPPH•, ABTS•⁺, and NaNO₂, respectively. Both Xindu PFEO and its major component, farnesol, exhibited inhibitory activity against 5-LOX. Furthermore, 40 µM farnesol significantly suppressed the expression of IL-1β, IL-6, and TNF-α in LPS-induced RAW 264.7 cells. These findings improve the understanding of varietal differences and bioactivities of PFEO and provide a basis for the development of PFEO-based functional foods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15261 - 15272"},"PeriodicalIF":3.6,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871631","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}