ACS food science & technology最新文献

{"title":"Eco-Safe Biopolymer Films for Controlled Release of Food Bioactives: pH-Responsive Anthocyanins and ZIF-8-Encapsulated Thyme Oil for Enhanced Blueberry Preservation","authors":"Suganathan Muthalagu,&nbsp;Suganthy Natarajan","doi":"10.1021/acsfoodscitech.6c00593","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00593","url":null,"abstract":"<p>Environmentally sustainable and functionalfood-packagingsystemsare increasingly being explored as platforms for the stabilizationand controlled delivery of food bioactives. In this study, a multifunctionalpackaging film with pH-responsive properties was developed using poly(vinylalcohol) and chitosan as the polymeric matrix. The film was enrichedwith thyme essential oil (TO) encapsulated in ZIF-8 nanostructures(ZIF-8@TO) and incorporated with red cabbage anthocyanin (RCA) tofabricate PCR/Z@T films for blueberry preservation. The incorporationof ZIF-8@TO and RCA imparted multiple functional properties to thedeveloped films, including antibacterial, antioxidant, UV-blocking,and pH-responsive characteristics. The nanocomposite film effectivelyinhibited the growth of foodborne pathogens, including <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Bacillus subtilis</em>, and <em>Pseudomonas aeruginosa</em>, with the PCR/[email protected]% filmexhibiting the most pronounced antibacterial performance among thetested formulations. The incorporation of ZIF-8@TO and RCA into thepolymer matrix significantly improved the mechanical properties ofthe films, achieving a tensile strength of 49 MPa and an elongation-at-breakof 39%. In addition, the PCR/[email protected]% film exhibited high antioxidantactivity, with a free-radical scavenging activity of 79.84%, as wellas desirable UV-blocking capability, pH-responsiveness color-changingproperties, and soil-disintegration behavior. In the blueberry preservationstudy, the PCR/[email protected]% film delayed visible deterioration and decayand helped maintain selected quality attributes of blueberries forup to 10 days at 25 °C. These findings demonstrate multifunctionalperformance combining active packaging properties with pH-responsivecolor-changing behavior, highlighting the potential of the developedfilm for postharvest preservation of fresh blueberries.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3113–3135"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative Detection of Virgin Olive Oil Adulteration with Oil Obtained from Ground-Picked Olives Using Mid- and Near-Infrared Spectroscopy","authors":"Hüseyin Ayvaz,&nbsp;Mustafa Öğütcü,&nbsp;Muhammed Ali Doğan,&nbsp;Uğurcan Aydın,&nbsp;Fatih Özgür Demir","doi":"10.1021/acsfoodscitech.6c00545","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00545","url":null,"abstract":"<p>This study investigated the quantification of virginolive oil(VOO) adulteration with oil obtained from ground-picked olives (GPOO)using mid- and near-infrared spectroscopy combined with partial leastsquares regression (PLSR). Nine GPOO and nine VOO source oils (18in total) were characterized by reference analyses, including freefatty acidity, peroxide value, specific absorbance, viscosity, refractiveindex, and color parameters. A total of 101 binary mixtures were preparedgravimetrically at randomly varied proportions ranging from 0 to 100%GPOO (w/w), comprising 68 calibration and 33 external validation samples.Spectral data were acquired using benchtop FT-MIR, benchtop FT-NIR,and handheld NIR instruments. All models showed strong predictiveperformance (rPred = 0.98). Benchtop FT-NIR provided the best results(RPD = 4.84; SEP = 6.14%), followed by benchtop FT-MIR (RPD = 4.77;SEP = 6.22%) and handheld NIR (RPD = 3.92; SEP = 7.58%). These findingsdemonstrate that IR spectroscopy coupled with chemometrics can successfullyquantify GPOO adulteration in VOO, with handheld NIR showing promisefor rapid on-site authenticity screening.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3083–3091"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149173740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microscopic Characterization of Pinot Noir Grape Surfaces Following Coating with Chitosans of Different Molecular Weights to Reduce Volatile Phenol Uptake","authors":"Sarah Caballero,&nbsp;Jooyeoun Jung","doi":"10.1021/acsfoodscitech.6c00411","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00411","url":null,"abstract":"<p>Wildfire smoke exposureintroduces volatile phenols (VPs)intogrape berries, where they permeate the cuticle, undergo glycosylation,and contribute to smoke taint in the wine. This study investigatedthe role of chitosan molecular weight (MW) in governing the performanceof cellulose nanofiber (CNF)-chitosan coatings as barriers to volatilephenol uptake. Coatings containing chitosan of four MWs (190, 360,440, and 780 kDa) were applied to post-harvest Pinot noir grapes priorto controlled VP exposure. High-MW chitosan (780 kDa) significantlyreduced concentrations of guaiacol (48.0 to 27.0 ppb), 4-methylguaiacol(23.1 to 10.3 ppb), and cresols (89.2 to 69.2 ppb) compared with noncoatedcontrols (<em>p</em> &lt; 0.05). Microscopic analyses revealedthat increasing the chitosan MW produced thicker, more cohesive, andless porous surface films with greater continuity across the grapesurface. FTIR analysis indicated the masking of cutin-associated functionalgroups. These results demonstrate that chitosan MW governs the coatingmicrostructure and barrier properties, providing mechanistic insightfor designing surface coatings to mitigate smoke-related volatilephenol uptake in grapes.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3057–3067"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant Protein–Tea Polyphenol Complexation: From Structure to Tailored Materials for Food Applications","authors":"Lei Zhang,&nbsp;Yining Sun,&nbsp;Yongqi Liang,&nbsp;Ye Wang,&nbsp;Jingming Li,&nbsp;Jiachen Zang","doi":"10.1021/acsfoodscitech.6c00078","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00078","url":null,"abstract":"<p>Amidst the global challenges of population growth, resourcescarcity,and environmental degradation, developing sustainable and nutritiousplant protein sources is crucial for future food industry. However,plant proteins have functional limitations, including inferior solubility,emulsifying properties, and thermal stability, which restricts theirwidespread application. Complexation of plant proteins with bioactivetea polyphenols offers a promising strategy for overcoming these limitationsand enhancing the value of plant proteins. This review elucidatesthe fundamental forces underpinning the formation of protein–teapolyphenol complexes and their consequent impact on protein conformationand physicochemical attributes. We critically analyze advanced strategiesfor the design and modulation of these interactions, while providinga comprehensive comparative assessment of proteins derived from diverseplant sources to highlight the diversity in structure–functioninterplay. Furthermore, we evaluate the potential of these complexesin developing next-generation food systems, offering novel insightsinto maximizing their efficacy as sustainable, high-performance foodingredients.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3011–3032"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gas Chromatography-Ion Mobility Spectrometry for Characterizing Different Species of Origanum and Detecting Blends of Its Products","authors":"Modestus Wigger,&nbsp;Phil Carbow,&nbsp;Daria Garder,&nbsp;Silke Hillebrand,&nbsp;Ursula Telgheder,&nbsp;Stefanie Sielemann","doi":"10.1021/acsfoodscitech.6c00607","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00607","url":null,"abstract":"<p><em>Origanum</em> spp. are aromatic herbs withleaves richin essential oils. The dried leaves of some species are known as oreganoand are widely used as culinary herbs. This study evaluates headspacegas chromatography-ion mobility spectrometry (HS-GC-IMS) for profilingthe volatilome of <em>Origanum</em> and for detecting blendswith nonoregano leaves. Five (sub)species were cultivated under controlledconditions and analyzed over 6 weeks using HS-GC-IMS, supported bymass spectrometry (MS) for identification. The method showed goodrepeatability (RSD &lt; 5%), acceptable intermediate precision (RSD&lt; 12.8%), and the plants exhibited a stable profile over 6 weeks.Clear differences among species in their content of carvacrol/thymoland sesquiterpenes are shown. To assess authenticity, ground oreganowas blended with marjoram, myrtle, thyme, olive, or hoary rock-roseleaves, but possible marker substances can only be found for marjoramand myrtle. However, the results demonstrate that HS-GC-IMS is a sensitive,cost-effective tool for characterizing the volatilome in <em>Origanum</em> and for detecting selected adulterants.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3156–3167"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ganoderma lucidum-Derived Oligosaccharides: Antioxidant Prebiotics and Encapsulating Agents for Controlled Delivery of Essential Oils in a Selenium Nanoparticle–Alginate–Chitosan Hybrid System","authors":"Sureerat Thuekeaw,&nbsp;Suphasuta Tada,&nbsp;Chackrit Nuengjamnong,&nbsp;Saranporn Poothong","doi":"10.1021/acsfoodscitech.6c00680","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00680","url":null,"abstract":"<p><em>Ganoderma lucidum</em> (GL) byproducts havepromisingpotential as antioxidant prebiotics and encapsulating agents afterstructural modification. However, integrating GL-derived oligosaccharideswith an encapsulation system that improves essential oil (EO) stabilityand targeted intestinal release while combining antioxidant and potentialprebiotic functions into a single platform remains largely unexplored.Therefore, the study aimed to structurally modify GL byproducts andto develop a hybrid delivery system incorporating GL-derived oligosaccharidesfor the controlled delivery of EO and enhanced prebiotic effects.The GL byproducts were modified via hot water hydrolysis (H) and enzymatichydrolysis (E) to obtain modified GL (GL_m), and their oligosaccharidecompositions and antioxidant and prebiotic activities were evaluated.The delivery system was developed by encapsulating sweet basil oil(SBO as model EOs) within selenium nanoparticles (Se as the nanocarrier),followed by a secondary coating with a GL_m–sodiumalginate (SA)–chitosan (CS) complex to obtain Se-SBO-GL_m-SA-CS. The particles were characterized in terms of theirphysicochemical properties and <em>in vitro</em> cumulativerelease. The combined modification methods (H-E) increased the releaseof β-glucan, fructooligosaccharides, and xylooligosaccharidesand exhibited significantly higher total phenolic content and antioxidantactivity (<em>P</em> &lt; 0.05). Se-SBO-GL_m-SA-CSexhibited a cumulative release rate of 74.16 ± 2.53% under simulatedintestinal conditions, accompanied by the release of 49.84 ±0.15% of the antioxidant activity. These findings demonstrate thatGL-derived oligosaccharides possess significant potential as an antioxidantprebiotic and coencapsulation agent for EO stabilization and targetedintestinal delivery. This design not only improves the encapsulationperformance but also provides potential antioxidant and prebioticfunctionality, while promoting the use of renewable byproducts asvalue-added materials.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3184–3194"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149173454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Binding Mechanism of 2,5-Dimethylpyrazine with Amyloid Fibrils Derived from Different Protein Sources","authors":"Wenbin Zha,&nbsp;Lu Lin,&nbsp;Xiuqing Wang,&nbsp;Yuqing Zhang,&nbsp;Xiyao Liang,&nbsp;Zhenyu Yu,&nbsp;Yingnan Liu,&nbsp;Yaqing Xiao","doi":"10.1021/acsfoodscitech.6c00268","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00268","url":null,"abstract":"<p>This study systematically investigated the binding patternsandinteraction mechanisms between protein amyloid fibrils formed viaacid-heat treatment from different sources (soybean, pea, rice, gluten)and 2,5-dimethylpyrazine. The results indicated that fibrillationmodification of proteins significantly enhanced their binding capacityfor aroma molecules. However, differences in microscopic morphology,structural characteristics, and physicochemical properties among amyloidfibrils from different protein sources directly affected their bindingcapacity and the thermal stability of binding to 2,5-dimethylpyrazine.Among them, pea amyloid fibrils (PAFs) exhibited a high binding ratioof 36.64% and demonstrated good binding thermal stability across differenttemperatures (50–120 °C). The superior aroma-binding capabilityof PAFs was closely associated with their high surface hydrophobicity,abundant β-sheet content, and regular aggregation-state morphology.Spectroscopic and thermodynamic analyses further revealed distinctbinding mechanisms among the different protein amyloid fibrils andthe aroma molecule: hydrophobic interactions dominated for SAFs, vander Waals forces and hydrogen bonds were primary for PAFs, while electrostaticinteractions were predominant for RAFs and GAFs. This research providesa theoretical basis for the design and screening of aroma stabilizationin plant-based meat, holding significant application value for improvingthe flavor quality of plant-based foods.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3042–3056"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149173482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of UVB Irradiation on Vitamin D2 Content and Physical Characteristics of Blue Oyster Mushrooms (Pleurotus ostreatus var. columbinus) and Their Vitamin D2 Cooking Retention","authors":"Satjana Pattanasak","doi":"10.1021/acsfoodscitech.6c00742","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00742","url":null,"abstract":"<p>Due to the public health issue regarding vitamin D deficiencyandinadequacy, mushrooms have become an interesting, highly nutritiousdietary source that contains vitamin D. One purpose of this studywas to evaluate the UVB irradiation treatment of an unstudied speciesof blue oyster mushrooms (<em>Pleurotus ostreatus</em> var. <em>columbinus</em>). In this study,vitamin D₂ determinations were performed by using LC–MS/MS.The true retentions of vitamin D₂ in cooked mushrooms usingboth a traditional method, stir-fried, and an untested modern method,air-fried, were also measured and calculated. The results showed thatthe UVB irradiation chamber made from a used reptile-habitat equippedwith low-intensity UVB fluorescent light efficiently elevated thevitamin D₂ content in blue oyster mushrooms to 291.3 ±16.44 μg/100 g edible portion in the 90 min UVB irradiated group.True retentions of vitamin D₂ in cooked mushrooms were79.16% ± 1.88 for stir-fried mushrooms (95 °C, 5 minutes)and 62.28% ± 3.96 for air-fried mushrooms (160 °C, 15 min).In conclusion, irradiation treatments using a homemade UVB irradiationchamber could be used as a postharvest strategy for enhancing vitaminD₂ content in blue oyster mushrooms and UVB-irradiatedblue oyster mushrooms could play a crucial role in the alleviationof vitamin D deficiency at a household level.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3195–3203"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149173510","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spray-Dried Gum Arabic–Maltodextrin–Eudragit S100 Microparticles Improve Viability and Biocompatibility of Ligilactobacillus salivarius","authors":"Yamid A. Pinchao,&nbsp;Oswaldo Osorio-Mora,&nbsp;Diego F. Tirado,&nbsp;Liliana Serna-Cock","doi":"10.1021/acsfoodscitech.6c00587","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00587","url":null,"abstract":"<p>Enteric-coated composite probiotic carriers are oftenassumed tobe biocompatible before their cytotoxic profile is systematicallyevaluated. This study establishes the foundational biosafety and encapsulationperformance of spray-dried microparticles containing <em>Ligilactobacillus salivarius</em> (isolated from <em>Cavia porcellus</em>) within a novel ternary matrix of maltodextrin (MD), gum arabic(GA), and Eudragit S100. Using a host-matched biological model, weassessed encapsulation efficiency (<em>EE</em>), metabolicrecovery (generation time, <em>G</em>), water activity (<em>a</em>_<em>w</em>), and acute cytotoxicity(<em>LD</em>_<em>50</em>) in <em>Artemia salina</em> and guinea pig lymphocytes across three inlet temperatures(140–160 °C). The MD–GA blend processed at 140°C emerged as the optimal lead formulation, delivering the highest <em>EE</em> (59%) and the most rapid metabolic recovery (<em>G</em> = 2.9 h). Toxicity was formulation-dependent, MD-onlymicroparticles exhibited the highest cytotoxicity, whereas GA-containingmatrices significantly mitigated acute effects, yielding the highest <em>LD</em>_<em>50</em> values (up to 400 mg/mLin <em>A. salina</em> and 240 mg/mL in lymphocytes). All formulationswere classified as relatively harmless on the Hodge and Sterner scale.By providing the first host-matched biosafety baseline for this ternaryenteric matrix, this work identifies a biocompatible lead candidateand establishes the essential prerequisite for subsequent functionalvalidation of gastrointestinal delivery in productive animal species.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3103–3112"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Profiling and Dynamic Evolution of Aroma Signatures in Xizang Qingke Baijiu Throughout the Multi-Round Brewing Process: A GC × GC-TOFMS Based Approach","authors":"Yulong Jin,&nbsp;Jiajun Yu,&nbsp;Ting Bai,&nbsp;Yao Tang,&nbsp;Yuhong Zhang","doi":"10.1021/acsfoodscitech.6c00506","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00506","url":null,"abstract":"<p>Toelucidate the flavor chemistry of Qingke (ighland barley) light-aromabaijiu under plateau conditions, this study analyzed three sequentialfermentation and distillation rounds in Lhasa using comprehensivetwo-dimensional gas chromatography–time-of-flight mass spectrometry(GC × GC-TOFMS). Samples included first-round fermented Qingkebaijiu (QXYC), second-round (QXEC), and third-round (QXSC) fermentedQingke baijiu. A total of 2245, 1437, and 1787 volatile compoundswere tentatively identified in the first, second, and third rounds,respectively, revealing significant inter-round compositional dynamics.Metabolic pathway analysis demonstrated that terpene catabolism, proteindigestion and absorption, and furfural degradation were the most significantlyenriched pathways in the initial two rounds, driving the formationof key aroma precursors. Notably, the transition from the second tothe third round was characterized by a metabolic shift wherein phenoliccompounds became predominantly associated with bisphenol degradation,benzoate degradation, tyrosine metabolism, and protein digestion pathways,indicating substrate-dependent reprogramming of microbial metabolismin late-stage fermentation. These findings provide the first systematicmolecular characterization of round-dependent flavor evolution inplateau-produced Qingke baijiu, establishing a foundational frameworkfor understanding its unique sensory complexity and guiding precisionquality control in high-altitude fermentation.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3068–3082"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}