ACS food science & technology最新文献

{"title":"Starch-Dominated, Matrix-Modulated Gelation and Structural Recovery in Air-Classified Protein-Rich and Starch-Rich Chickpea Fractions","authors":"Vishal Ratanpaul,&nbsp;Philip Hands,&nbsp;Ri Chen,&nbsp;Regine Stockmann","doi":"10.1021/acsfoodscitech.6c00633","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00633","url":null,"abstract":"<p>Air classification of milled pulseflours yields protein-richfineand starch-rich coarse fractions, yet both are composite matriceswhere starch, protein, and fiber govern functionality. Desi (DCP)and kabuli (KCP) chickpeas were jet-milled at two rotor speeds, air-classified,and characterized for composition, pasting, gelatinization, starchstructure, and rheology. Milling severity altered starch partitioningin a variety-dependent manner: higher rotor speed reduced starch inDCP fines (21 → 17%) but increased it in KCP fines (8 →12%). Coarse fractions concentrated starch to &gt;50% and showed thehighest viscosities and moduli. Structural recovery after large-amplitudedeformation increased with starch content and decreased with proteinand fiber, consistent with starch playing the dominant role in networkformation while protein and fiber disrupt connectivity as discreteinclusions. The composition–recovery relationship was strongerin KCP fines (<em>R</em>² = 0.87–0.93 vs0.16–0.36 for DCP), consistent with near-percolation-thresholdbehavior. Co-optimization of protein enrichment, starch partitioning,and matrix architecture is required for functional dry-fractionatedpulse ingredients.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3168–3183"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149173741","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":"Metabolomic Characterization and Evaluation of the Antioxidant Potential of Stingless Bee Honeys (Borá, Jataí, Mandaçaia, and Manduri)","authors":"Cláudia Diana de Oliveira,&nbsp;Rebeca Becchi Ruiz,&nbsp;Andrew Luccas Fonseca da Silva,&nbsp;Viviane Lopes Leite da Costa,&nbsp;Beatriz Cervejeira Bolanho Barros,&nbsp;Jaqueline Munise Guimarães da Silva,&nbsp;Wilma Aparecida Spinosa","doi":"10.1021/acsfoodscitech.6c00596","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00596","url":null,"abstract":"<p>Stingless bee honeys have attracted increasing scientificinterestdue to their distinctive chemical composition and biological potential,particularly because of the presence of bioactive metabolites associatedwith antioxidant and functional properties. However, despite the growingnumber of chromatographic studies involving these products, severalstingless bee species from southern Brazil still lack detailed informationregarding their metabolomic composition and antioxidant potential.Therefore, this study aimed to identify and quantify sugars and secondarymetabolites through chromatographic analyses, as well as to evaluatethe antioxidant potential of honeys produced by Borá (<em>Tetragona clavipes</em>), Jataí (<em>Tetragonisca angustula</em>), Mandaçaia (<em>Melipona quadrifasciata</em>), and Manduri (<em>Melipona marginata</em>). Sugar composition was determinedby HPLC, metabolomic profiling by UHPLC-MS/MS, and antioxidant activityby the ABTS assay. Fructose, glucose, and sucrose were identifiedin all honey samples, with the highest fructose (38.745 ± 0.028mg mL^–1) and glucose (26.238 ± 0.171 mg mL^–1) concentrations observed in Mandaçaia honey,whereas Borá honey presented the highest sucrose concentration(9.237 ± 0.021 mg mL^–1). Metabolomic analysisenabled the detection of 24 compounds, including phenolic acids, flavonoids,aldehydes, and methylxanthines, such as caffeic acid, gallic acid,kaempferol, quercetin, rutin, caffeine, and theobromine. Among the24 annotated metabolites, the highest concentrations were observedfor <em>p</em>-coumaric acid (0.2343 ± 0.0047 μgg^–1) and sinapic acid (0.2315 ± 0.0011 μgg^–1) in Jataí honey, vanillic acid (0.2254± 0.0057 μg g^–1) and salicylic acid (0.2174± 0.0110 μg g^–1) in Mandaçaiahoney, rutin (0.2077 ± 0.0106 μg g^–1)in Borá honey, and theobromine (0.2012 ± 0.0057 μgg^–1), also in Mandaçaia honey. The ABTS assaydemonstrated promising antioxidant activity, with lower IC₅₀ values observed for Manduri (166.68 ± 0.6 mg 100 g^–1) and Mandaçaia (168.79 ± 1.2 mg 100 g^–1) honeys. Overall, these findings highlight the chemical complexity,antioxidant potential, and functional relevance of stingless bee honeys,contributing to the valorization and characterization of productsderived from Brazilian sociobiodiversity.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3136–3144"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188026","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":"Structure-Based Design of Oil-Loaded Powders by Cast-Tape Drying: Effects of Maltodextrin Dextrose Equivalent and Plate Set Temperature","authors":"Shisei Takashige,&nbsp;Yoshiyuki Watanabe","doi":"10.1021/acsfoodscitech.6c00605","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00605","url":null,"abstract":"<p>This study investigated the effects of maltodextrin (MD)dextroseequivalent (DE) and plate set temperature on the drying behavior andproperties of oil-loaded powders produced by cast-tape drying (CTD).Medium-chain triacylglycerol oil was encapsulated in MD (DE = 4, 11,and 25). Benchmarked against freeze drying (FD), CTD drying kineticsat plate set temperatures of 60–90 °C were modeled usinga Fick-type equation. CTD produced denser matrices and improved flowability,while oil retention remained at 79.4–87.5% and emulsion dropletsize was largely preserved after reconstitution. CTD also loweredsurface oil fractions, especially with low-DE MD, consistent withmobility-limited oil migration during rapid film formation. Rehydrationbehavior depended strongly on both the drying method and MD DE. ForMD (DE = 25), the apparent dissolution rate constant decreased from3.04 × 10^–2 s^–1 for FD powdersto 1.61–2.23 × 10^–2 s^–1 for CTD powders, whereas no significant differences in the dissolutionrate were observed between FD and CTD for MD (DE = 4). Browning increasedwith higher DE and plate set temperature, highlighting the need tomanage browning reactions during CTD. Overall, the DE of MD and plateset temperature can be used as practical design variables to controloil distribution and powder properties in CTD powders.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3145–3155"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188070","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":"Enhancing the Postharvest Life of Cucumber and Papaya Using Bionanofibers Extracted from Agricultural Wastes","authors":"Anan Hashemi Jainul,&nbsp;Jarin Akhter,&nbsp;Md. Nuruddin Mahmud,&nbsp;Md. Iftekhar Shams,&nbsp;Sohag Miah,&nbsp;Zahidul Islam,&nbsp;Mohammad Jakir Hossain,&nbsp;Supachok Tanpichai,&nbsp;Subir Kumar Biswas","doi":"10.1021/acsfoodscitech.6c00233","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00233","url":null,"abstract":"<p>Postharvest losses of fruits and vegetables in tropicaland subtropicalcountries remain a major challenge due to their perishable natureand short shelf life, despite a rapidly growing market. To reducethese losses, we extracted cellulose nanofibers (CNFs) from rice huskpulp and chitin nanofibers (ChNFs) from shrimp-shell pulp as sustainablecoatings for cucumbers and papayas. When applied simply by dippingor spraying at concentrations of 0.5% (CNFs) and 0.75% (ChNFs), aswell as a composite (1:1 w/w) of both nanofibers (CChNFs), these coatingswere found to extend shelf life by slowing postharvest respiration/oxidationthrough creating a gas barrier and inhibiting new microbial growth.Results showed that cucumbers coated with CNFs, ChNFs, and CChNFsremained fresh as studied for up to 4 weeks, and papayas maintainedquality for 3 weeks under normal atmospheric storage conditions, comparedwith 5–14 days for uncoated ones. The nanofiber coatings reducedweight loss and new microbial growth with CNFs showing the best performance.Furthermore, the gas permeability of the coating might be modulatedon demand for different produce types. These findings highlight thepotential of biobased CNFs and ChNFs as sustainable, biodegradableoptions for improving the postharvest preservation of perishable producethat would help cut food waste and boost food security.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3033–3041"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188028","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":"Mitigation of Acrylamide in Panela: Evaluating Storage and Additive-Based Strategies on Physicochemical Properties and Sensory Quality","authors":"Edna Juliana Herrera-Ramirez,&nbsp;Wilson Roberto Barón Cortés,&nbsp;Héctor Suarez,&nbsp;Chiara Carazzone","doi":"10.1021/acsfoodscitech.6c00550","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00550","url":null,"abstract":"<p>Panela, a traditional non-centrifugal cane sugar sweetener,undergoesintensive thermal evaporation promoting acrylamide (AA) formationthrough Maillard reactions. This study characterized AA formationthroughout traditional panela production in Útica, Colombia,and quantified AA by liquid chromatography–mass spectrometry(LC–MS/MS), to assess changes during storage and the effectsof food-grade additives. AA concentrations increased from &lt;5 μg/kgin raw sugarcane juice to 1604.4 ± 216.0 μg/kg in granulatedpanela, which exhibited approximately twice those in block panela,consistent with the higher temperatures and longer heating times.During storage, AA concentrations decreased by up to 70.4% after sixmonths. Among the additives evaluated, cysteine and asparaginase showedthe highest mitigation efficiencies, reducing AA formation by up to89.4% and 78.8%, respectively, whereas glutamine enhanced AA formation.Asparaginase reduced AA concentrations to below 50 μg/kg withoutsignificantly affecting sensory quality, highlighting its potentialas an effective mitigation strategy for panela processing.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 10","pages":"3092–3102"},"PeriodicalIF":3.0,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149188135","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":"Chitosan for Food Packaging: Effects of Added Phenolics","authors":"Fan Zhu","doi":"10.1021/acsfoodscitech.6c00377","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00377","url":null,"abstract":"<p>Chitosan-based films and coatingsare promising biodegradablematerialsfor active and intelligent food packaging, and incorporation of phenoliccompounds or extracts can enhance their antioxidant, antimicrobial,and barrier functions. This review synthesizes recent progress onthe interactions between chitosan and phenolics, emphasizing the influenceof phenolic type, form, and concentration on film structure, physicochemicalproperties, and food preservation performance. Phenolics interactwith chitosan via hydrogen bonding, covalent bonding, and hydrophobiceffects, leading to variable outcomes in mechanical strength, watervapor and oxygen permeability, and biodegradability. Crude plant extractsoffer cost and sustainability advantages but pose compositional uncertainties.High loading levels may cause aggregation and compromise film integrity.Future work should address detailed phenolic characterization, multicomponentmatrix interactions, and standardized testing, alongside nanoencapsulationand AI-guided optimization. These strategies can accelerate the developmentof sustainable, high-performance packaging that is tailored to specificfood applications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2719–2750"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980763","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":"Anti-Inflammatory Potential of Bioactive Metabolites of Lactobacillus-Fermented Milk and Their Analysis through Machine Learning","authors":"Ramses Cruz-Valencia,&nbsp;Román Rodríguez-Ramírez,&nbsp;María del Carmen Estrada-Montoya,&nbsp;Verónica Mata-Haro,&nbsp;Luis Mojica,&nbsp;Lourdes Santiago-López,&nbsp;Adrián Hernández-Mendoza,&nbsp;Belinda Vallejo-Córdoba,&nbsp;Aarón F. González-Córdova","doi":"10.1021/acsfoodscitech.6c00465","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00465","url":null,"abstract":"<p>This study aimed to evaluate the fermentation capacityof two<em>Lactiplantibacillus plantarum</em> and two <em>Limosilactobacillus fermentum</em> strains to assess their <em>in vitro</em> anti-inflammatorypotential and to develop an artificialintelligence (AI)-based predictive model. Milk was fermented with <em>Lactiplantibacillus plantarum</em> J25 (FMJ25), <em>Lactobacillus pentosus</em> J27 (FMJ27), <em>Limosilactobacillus fermentum</em> J23 (FMJ23), or <em>L. fermentum</em> J24 (FMJ24). Fermentation was characterizedby pH, titratable acidity, viable cell counts, proteolysis, and metabolites,including exopolysaccharides (EPS) and short-chain fatty acids (SCFA).The inhibition of lipoxygenase (LOX), cyclooxygenase-2 (COX-2), andthe reduction of nitric oxide (NO) were evaluated, and a random forestregression model was used to identify the main predictors of activity.Overall, the metabolites present in fermented milks exhibited anti-inflammatoryactivity; however, FMJ23 and FMJ27 showed the highest LOX inhibition(14.4% and 15.6%, respectively) and NO production (9.68 and 10.60μM) (<em>p</em> &lt; 0.05). These FM also inhibitedCOX-2 activity by 60% and 51% (<em>p</em> &lt; 0.05). FMJ23exhibited the strongest anti-inflammatory effect (0.76), primarilyattributable to its peptide fractions (&lt;3 and 3–10 kDa)and EPS. Machine learning identified peptide fractions and butyricacid as the main predictors of LOX and COX-2 inhibition and NO reduction.The findings support FMJ23 as a promising functional starter culturefor producing fermented dairy foods with anti-inflammatory potential.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2921–2933"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985279","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":"Modulating Soy Protein Isolate Functionality through Breeding Approach","authors":"Zhoutai Teng,&nbsp;Zachary Shea,&nbsp;Earl Taliercio,&nbsp;Haotian Zheng","doi":"10.1021/acsfoodscitech.6c00347","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00347","url":null,"abstract":"<p>The majority of the efforts on improving or modifyingtechnofunctionalitiesof soy protein ingredients have focused on the postharvest stage.These involved chemical and physical treatments. Improving ingredienttechnofunctionality through a breeding approach prior to harvestingwould reduce processing costs and eliminate ultraprocessed ingredients.However, little empirical knowledge is available in the literaturedocumenting the impacts of breeding on technofunctionalities of soyprotein isolate. The present study aimed to investigate the relationbetween soybean genotype and soy protein isolate (SPI) technofunctionalities,especially regarding emulsion and foam applications. Five soybeangenotypes were evaluated, including a modern cultivar and four progeniesthat were cultivated in two North Carolina locations, Caswell (CAS)and Hugo. Two-way ANOVA analysis revealed that the environment wasa significant factor impacting water holding capacity (WHC), oil holdingcapacity, overrun, foam stability, emulsifying activity index, emulsioncoalescence stability, and SPI surface hydrophobicity. However, thegenotype was a meaningful factor affecting WHC, overrun, and surfacehydrophobicity. This study provided empirical evidence validatingthe feasibility of crossing wild and modern soybeans for enhancedprotein technofunctionalities. Furthermore, these findings offeredvaluable insights for future breeding programs and can guide the foodindustry in selecting optimal soybean species to different functionalapplications.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2812–2825"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148985225","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":"Dielectric Barrier Discharge Plasma-Degraded Strawberry Polysaccharides: Structural Characterization and Protective Effects against Mitochondrial Oxidative Damage","authors":"Ling Zhu,&nbsp;Junwen Liu,&nbsp;Yaqin Xu,&nbsp;Xindi Zhang,&nbsp;Yaxi Han,&nbsp;Kunlun Wang,&nbsp;Ye Zhou,&nbsp;Xinmiao Yao,&nbsp;Bo Li,&nbsp;Libo Wang,&nbsp;Lijun Guan","doi":"10.1021/acsfoodscitech.6c00513","DOIUrl":"10.1021/acsfoodscitech.6c00513","url":null,"abstract":"<p>Twodegraded strawberry polysaccharides (DSP30 and DSP40)wereprepared by dielectric barrier discharge (DBD) plasma, achieving molecularweight degradation rates of 69.24% and 87.45%, respectively. DSP30and DSP40 shared the same monosaccharide composition but in differentproportions, and NMR analysis confirmed that they contained six sugarresidues. SEM showed that both polysaccharides exhibited loose, fragmentedstructures. DSP40 demonstrated better thermal stability and rheologicalproperties than DSP30. Water solubility increased from 15.94 mg/mL(native strawberry polysaccharide) to 18.68 mg/mL (DSP30) and 22.21mg/mL (DSP40). In an H₂O₂-induced mitochondrialoxidative damage model, DSP40 at 4.0 mg/mL enhanced SOD activity by7.87%, GSH-Px activity by 103.17%, and Na⁺-K⁺-ATPase activity by 517.19% compared to the damaged control, outperformingDSP30 and native polysaccharide. These findings facilitate furtherresearch on strawberry polysaccharides and broaden their applicationsin foods, pharmaceuticals, and health products.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2977–2987"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148909383","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":"Toward Port Wine Authenticity: From Spectrum to Signature","authors":"V. S. Fernandes Ferreira,&nbsp;Manuel Lima,&nbsp;Natália Ribeiro,&nbsp;A. C. Silva Ferreira","doi":"10.1021/acsfoodscitech.6c00536","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.6c00536","url":null,"abstract":"<p>Port wine is a fortified wine whose aging process involvesmarkedmolecular transformations that influence both sensory properties andcommercial classification. Oxygen exposure and temperature are themain factors governing this evolution. Different oxidation regimes,from prolonged oxidative aging in wood to comparatively lower oxygenexposure in bottle, contribute to the differentiation of Port winecategories such as Colheita, Tawny, Vintage, and Late Bottled Vintage.At the molecular level, carbohydrates, amino compounds, and phenoliccompounds are interconnected through aging-related oxidative reactions,including Strecker degradation, Maillard-type pathways, and the formationof furanic compounds derived from sugar degradation. These oxygen-dependentchemical trajectories may generate infrared spectral signatures thatevolve predictably with age. In this study, FT-IR spectroscopy wasevaluated as a rapid and nondestructive approach for Port wine ageestimation and authenticity assessment. A data set comprising 7281spectra from four commercial categories was analyzed using classicalchemometric methods and machine learning models. For category classification,a support vector machine with a radial basis function kernel achieved95.88% accuracy and an ROC-AUC of 0.9945. For age prediction, a deepensemble model achieved an <em>R</em>² value of0.9803 and a mean absolute error of 1.25 years. A hybrid two-stagerandom forest model, designed to account for category-specific agingregimes, achieved comparable performance, with an <em>R</em>² of 0.9630 and a mean absolute error of 1.28 years, whilerequiring lower computational resources. Leverage-based predictionintervals provided per-sample uncertainty estimates with a 97.7% empiricalcoverage. Feature importance analysis identified three main spectralregions, around 1740, 1050, and 1600–1450 cm^–1, associated with ester-, alcohol-, and phenolic-related functionalgroups, respectively. These regions are consistent with known chemicaltransformations occurring during Port wine aging. The results demonstratethat FT-IR spectroscopy, combined with appropriate modeling strategies,can support rapid, nondestructive, and scalable estimation of Portwine age, offering a promising complementary tool for certificationand authenticity control.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"6 9","pages":"2966–2976"},"PeriodicalIF":3.0,"publicationDate":"2026-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148980766","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}