Food chemistry advances最新文献

{"title":"Advanced LC-MS/MS methodologies for the analysis of neuroactive compounds in tomato-based diets: Insights from 2D In Vitro digestion models","authors":"Ana Kovačič ,&nbsp;Domenico Masuero ,&nbsp;Mar Garcia-Aloy ,&nbsp;Andrea Mancini ,&nbsp;Urška Vrhovšek","doi":"10.1016/j.focha.2026.101231","DOIUrl":"10.1016/j.focha.2026.101231","url":null,"abstract":"<div><div>The digestive fate of neuroactive food compounds remains poorly understood despite growing interest in their role in brain health. This study developed advanced analytical methods to identify neuroprotective and neuro-disrupting compounds in tomatoes before and after digestion and following fecal fermentation. Using in vitro digestion and fermentation models, we characterized compound behavior during digestion. Most compounds were quantified in undigested tomatoes. Digestion revealed diverse outcomes: some compounds transformed (e.g., chlorogenic acids), others produced (e.g., linoleic acid), and several remained stable with potential to reach the colon (e.g., serotonin, rutin). Notably, neuro-disrupting compounds like bisphenols remained largely unaltered and bioaccessible in the colon. Fecal fermentation further showed dynamic changes, with some compounds decreasing (e.g., rutin) and others increasing (e.g., quercetin). These findings provide both methodological advances and mechanistic insights into neuroactive compound behavior during digestion, informing future research on gut-mediated dietary effects in the context of neurodegenerative disease prevention.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101231"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173439","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":"Physical characterization, polyphenolic components, antioxidant activity and betalains of the fruits of Berberis lutea and Berberis virgata","authors":"Oliver Taype-Landeo ,&nbsp;Sandy Vialid Yauricasa-Tornero ,&nbsp;Denilson Taype-Landeo ,&nbsp;Angela Margot Ccora-Huamán ,&nbsp;Susan Karina Montes-Bujaico","doi":"10.1016/j.focha.2025.101209","DOIUrl":"10.1016/j.focha.2025.101209","url":null,"abstract":"<div><div><em>Berberis lutea</em> and <em>Berberis virgata</em> are wild ethnobotanical species native to the high Andean regions of Peru, specifically the Huancavelica region, where they grow in the province of Acobamba. In high Andean communities, they are used to treat certain ailments due to their medicinal properties and to dye textiles. Currently, there are no studies on their phytochemical composition, making it timely to investigate their benefits and scientific validation. The objective was to characterize the physical properties, polyphenolic components, antioxidant activity, and betalains of the fruits of <em>Berberis lutea</em> and <em>Berberis virgata</em>. The methodology involved collecting ripe berries, measuring their weight and morphology, preparing extracts, and quantifying total polyphenols, antioxidant activity, and total betalains. The results of the morphophysical analysis of the fruits showed a moderately elongated ovoid shape, dark blue color, and little variability in weight and diameter parameters. In terms of bioactive composition, <em>Berberis virgata</em> exhibited significantly higher concentrations of total polyphenols, antioxidant activity, and betalains compared to <em>Berberis lutea</em>. In conclusion, exotic fruits offer significant bioactive compounds, surpassing other fruits in their potential for incorporation into the agro-industrial, pharmaceutical, cosmetic, and agricultural sectors, including propagation, sustainable production, utilization of their functional compounds, and the generation of food additives.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101209"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023012","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":"Effects of aloe vera gel-based edible films on physicochemical characteristics and storage life of bell pepper","authors":"Salsabil Islam,&nbsp;Md. Mobarak Hossain,&nbsp;Jannatul Ferdushi Jany,&nbsp;Asmaul Husna Nupur,&nbsp;Md Abdul Alim,&nbsp;Poly Karmoker","doi":"10.1016/j.focha.2026.101248","DOIUrl":"10.1016/j.focha.2026.101248","url":null,"abstract":"<div><div>The present investigation was carried out to study the effects of postharvest treatments of aloe vera gel, glycerol, and oleic acid to extend the shelf life and minimize the nutrient component losses. The experiment comprised five treatments, viz., control (T), 100 % aloe vera gel solution (T₁), aloe vera + 3 % glycerol solution (T₂), aloe vera + 1 % oleic acid solution (T₃), aloe vera + 3 % glycerol + 1 % oleic acid solution (T₄). There was significant (<em>p</em> ≤ 0.05) variation among the treatments concerning shelf life and fruit quality characteristics such as weight loss, color, total soluble solids, titratable acidity, moisture content, dry matter content, and vitamin C. The weight loss, total soluble solids, and titratable acidity of bell pepper increased, whereas vitamin C content decreased over time. In this experiment, the bell pepper fruits coated with the T₄ treatment recorded maximum moisture content (89.77 %), vitamin C (96.8 mg/100 g), and red color retention with the least TSS (9° Brix), followed by T₃, T_2, and T₁. The control bell pepper exhibited the minimum moisture content (85.55 %), vitamin C (52.8 mg/100 g), and red color retention with the highest TSS (11° Brix). In the case of shelf life, control showed only 6 days, whereas T₄ extended the shelf life to 21 days, which was 3.5 times higher than the control. However, T₂ scored the highest value in terms of sensory evaluation. Therefore, T₂, T₄ treatments seem to be a good substitute to increase shelf life and retain the quality of bell pepper.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101248"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385086","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":"Complexation of pea protein isolate and betanin in red beet extract (Beta vulgaris L.): Effect of pH and temperature on stability","authors":"Sonia Kumar ,&nbsp;Joseph Hui ,&nbsp;Junzeng Zhang ,&nbsp;Marianne Su-Ling Brooks","doi":"10.1016/j.focha.2025.101197","DOIUrl":"10.1016/j.focha.2025.101197","url":null,"abstract":"<div><div>Betanin is a natural red pigment found in red beet with applications in the food industry. The aim of this study was to examine the interaction between betanin in red beet extract (RBE) and pea protein isolate (PPI) at different pH conditions to improve the stability of betanin. PPI solutions were combined with RBE (1:1 v/v ratio) to facilitate complex formation across a pH range of 3 to 7. Among different pH conditions tested, the solubility of betanin in RBE was enhanced by complex interactions with PPI at pH 3. Furthermore, at pH 3, the particle size of the PPI-RBE complex increased to 133.03 ± 15.13 nm, compared to the PPI-water control, which measured 104.45 ± 8.13 nm. Zeta (ξ)-potential analysis indicated that the interaction between PPI and RBE at pH 3 leads to charge neutralization, with the charges of PPI-Water control (+18.37 ± 2.6 mV) and RBE-Water control (-2.16 ± 0.56 mV) altering in the PPI-RBE complex to +8.05 ± 1.63 mV. Compared to RBE control, the PPI-RBE complexes at pH 3 demonstrated the highest stability at room temperature over 15 days, achieving a betanin retention of 55.53 %, whereas RBE-Water exhibited only 4.31 %. Additionally, the PPI-RBE complex displayed enhanced thermal stability at 80 °C for 60 min, with a betanin retention of 12.5 %, in contrast to the RBE-Water control, which retained 6.5 %. These findings provide rationale for the stability considerations based on pH and temperature, to enable the utilization of PPI-RBE complexes as ingredients in acidic foods.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101197"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791609","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":"Impact of Aeginetia indica Roxb. flower powder on quality attributes, antioxidant activity, and sensory characteristics of functional pigmented rice crackers (Khao Tang)","authors":"Supawat Namkham ,&nbsp;Jaratsinee Suweeranon ,&nbsp;Pichit Chodok ,&nbsp;Ekasit Onsaard ,&nbsp;Kartik Sharma ,&nbsp;Jaksuma Pongsetkul ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Pittaya Chaikham ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.focha.2025.101205","DOIUrl":"10.1016/j.focha.2025.101205","url":null,"abstract":"<div><div>Functional food development through the incorporation of bioactive plant materials represents a promising approach to enhance the nutritional value of traditional snack foods. This study aimed to improve the nutritional and functional qualities of <em>Khao Tang</em>, a traditional Thai rice cracker, by incorporating pigmented rice (<em>Oryza sativa</em> L.) and <em>Aeginetia indica</em> Roxb. flower powder (AFP). Seven Thai rice varieties were evaluated <em>RD43, Sinlek, Sang Yod, Tubtim Chumphae, Red Jasmine, Riceberry</em>, and <em>Jasmine</em> (white rice), with <em>RD43</em> brown rice showing the best balance of antioxidant activity and sensory acceptability. <em>RD43</em> was selected as the base to develop crackers with 0–25 % AFP (w/w). The final formulation, using <em>RD43</em> with 5 % AFP, significantly increased antioxidant activity (DPPH: 7.53 mg TE/g, FRAP: 13.21 mg TE/g, ABTS^•+: 15.04 mg TE/g), total phenolic (7.12 mg GAE/g) and flavonoid contents (14.36 mg RE/g), and consumer preference (overall acceptability: 7.37). It also improved the nutritional profile, with higher protein (11.15 g/100 g), fat (13.40 g/100 g), ash (2.16 g/100 g), and dietary fiber (2.75 g/100 g), while maintaining low moisture and microbial safety. This study demonstrates that <em>RD43</em> rice and AFP can be effectively used to develop a nutrient-rich, functional version of <em>Khao Tang</em>, enhancing both its health appeal and sensory quality.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101205"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145791610","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":"Pectinase-assisted extraction of red dragon fruit (Hylocereus polyrhizus) juice: Process optimization and quality assessment","authors":"Shailesh Janardan Veer ,&nbsp;Prashant Anil Pawase ,&nbsp;Samran Khalid ,&nbsp;Rupanawar Hemantkumar Dattatraya ,&nbsp;Omar Bashir ,&nbsp;Gholamreza Abdi","doi":"10.1016/j.focha.2026.101244","DOIUrl":"10.1016/j.focha.2026.101244","url":null,"abstract":"<div><div>Red dragon fruit (<em>Hylocereus polyrhizus</em>) is a nutritionally rich fruit; however, its high mucilage and pectin content hinder efficient extraction of clear, and high-yield juice without further processing. Among various green extraction methods, enzyme-assisted extraction with pectinase is a known method to improve juice extraction and its clarity, yet its application to red dragon fruit juice (RDFJ) remains insufficiently optimized. This study aimed to evaluate this by optimizing process parameters for enzymatic extraction of RDFJ from red dragon fruit by using the pectinase enzyme. The effects of independent factors enzyme concentration (0.1 to 0.5 %), incubation temperature (35 to 55 °C) and incubation time (100 to 140 min.) on the dependent variables juice yield, total soluble solids (TSS) and viscosity, were studied by employing Box Behnken Design. Quadratic models were used to examine the interaction between process parameters and responses. The optimal suggested parameters for maximizing juice yield (72.25 %) and TSS (11.01^°brix) while minimizing viscosity (4.33 cP) were at 0.3 % enzyme concentration, 45 °C incubation temperature and 120 min incubation time. Physicochemical properties, bioactive potential, and color attributes of the optimized juice were comprehensively evaluated and compared with a control juice produced without enzymatic treatment. Pectinase enzyme assisted extracted juice exhibited significantly higher yield, TSS, total phenolic content (192.72 mg GAE/100 mL), antioxidant activity (73.87 % DPPH inhibition), betacyanin content (62.31 mg/100 mL), reducing sugar (6.69 %) and total sugar (10.26 %) with lower vitamin C (13.26 mg/100 mL), viscosity and improved color characteristics compared to the control. Overall, pectinase-assisted extraction proved highly effective in enhancing the quality, yield, and bioactive potential of RDFJ, offering a viable strategy for developing value-added functional beverages and for integrating enzymatic green extraction into fruit processing and by-product valorization frameworks.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101244"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385076","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":"Kiwifruit waste valorisation: Chemical characterisation of by-products and enzymatic production of seed protein hydrolysates","authors":"Luca Fontechiari ,&nbsp;Francesca Accardo ,&nbsp;Francesca Bonzanini,&nbsp;Maria Giulia Bonomini,&nbsp;Augusta Caligiani,&nbsp;Veronica Lolli,&nbsp;Tullia Tedeschi","doi":"10.1016/j.focha.2026.101249","DOIUrl":"10.1016/j.focha.2026.101249","url":null,"abstract":"<div><div>Despite the economic and nutritional significance of kiwifruit, large quantities are discarded during a post-harvest selection process, before industrial processing. This study explored the valorisation of undersized kiwifruit discard by first detailing the chemical composition of its peel, pulp, and seeds and identifying valuable components, such as protein, sugars and dietary fibre. In parallel, enzymatic-assisted extraction (EAE) represents an eco-friendly extraction technique and a green and efficient treatment to provide high-value-added products from underutilised agri-food waste. Subsequently, considering their nitrogen content (1.5% dw), kiwifruit seeds were selected as a matrix for protein recovery by EAE using a protease from <em>Bacillus licheniformis</em>. This method achieved a protein extraction yield of 50±3% within 2 h during the medium-scale trial, substantially greater than control extractions without the addition of the enzyme (&lt; 10% at 2 h and &lt; 45% at 4 h). The seed hydrolysate achieved a high degree of protein hydrolysis (73±2%), resulting in a high occurrence of free amino acids and short peptides, and a limited number of medium-chain peptides. Its total amino acid profile, particularly high in glutamic acid, cysteine, aspartic acid, leucine, and methionine, suggests its potential application as a plant biostimulant.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101249"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385077","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":"Human health risk from dietary exposure to heavy metals through poultry eggs: Evidence from commercial farms in Wakiso District, Uganda","authors":"Shadad Mugabi ,&nbsp;Sylvia Angubua Baluka ,&nbsp;Andrew Tamale ,&nbsp;Antony Nyombi","doi":"10.1016/j.focha.2026.101243","DOIUrl":"10.1016/j.focha.2026.101243","url":null,"abstract":"<div><div>Uganda’s projected annual egg consumption of 1.9 kg per capita by 2025 raises concerns over heavy metal contamination in poultry products. Wakiso District, a peri‑urban hub supplying Kampala, faces potential exposure risks due to inconsistent feed quality. This study sampled 53 poultry farms in Wakiso District. Egg and feed samples were analyzed for chromium (Cr), lead (Pb), mercury (Hg), arsenic (As), and cadmium (Cd) using ICP-MS. Weekly intake estimates were derived from FAO consumption data and compared against WHO/JECFA and Codex thresholds. Spatial variation was assessed using the Kruskal–Wallis H test. Cr levels peaked at 6.72 ± 4.91 mg/kg in Kajansi, with intake of 237.6 μg/week, below the JECFA limit of 2100 μg. As reached 1.36 ± 0.48 mg/kg, with intake up to 42.3 μg/week, under the WHO threshold of 1050 μg. Cd exposure peaked at 0.15 ± 0.10 mg/kg, translating to 2.69 μg/week, below the FAO limit of 2695 μg. Significant spatial differences were observed for Cr (H = 41.77), As (H = 49.82), and Cd (H = 31.94), all p &lt; 0.001. While overall intake remains within safety limits, localized contamination in Kajansi and Katabi suggests cumulative risk, hence need for regulations and feed and residue monitoring.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101243"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385078","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 and lipidomic characterization of Santolina africana and biological evaluation of its essential oil and aerial parts hydroalcoholic extracts","authors":"Nihad Sahri ,&nbsp;Asmae Alaoui ,&nbsp;Khadija Boualam ,&nbsp;Badreddine Drissi ,&nbsp;Mohammed Danouche ,&nbsp;Mansour Sobeh","doi":"10.1016/j.focha.2026.101246","DOIUrl":"10.1016/j.focha.2026.101246","url":null,"abstract":"<div><div>This study investigated the metabolomic, lipidomic, and mineral profiles, and the potential pharmacological effects of the indigenous <em>Santolina africana</em> collected from the arid regions of Morocco, with a focus on the essential oil and hydroalcoholic extract obtained from its aerial parts. Phenolic compounds were analyzed by high-performance liquid chromatography, essential oil and fatty acids by gas chromatography-mass spectrometry, minerals by inductively coupled plasma optical emission spectrometry, and antioxidant activity by DPPH, ABTS, and FRAP assays. Enzyme inhibitory activities were evaluated against DPP-4, α-glucosidase, and acetylcholinesterase. Significant variation was observed across all parameters. The hydroalcoholic extract showed high total phenolic content, dominated by chlorogenic acid derivatives, followed by luteolin, isorhamnetin, and apigenin derivatives. The essential oil was rich in epi-zizanone (35.29 %), artemisia ketone (16.16 %), limonene (8.11 %), and β-himachalene oxide (7.42 %), indicating a prevalence of oxygenated terpenoids. Micromineral analysis revealed notable levels of Cu, Fe, Mn, and Zn. The hydroalcoholic extract exhibited strong antioxidant activity, correlated with phenolic and flavonoid contents, with IC₅₀ values of 0.025 mg/mL (DPPH), 0.168 mg/mL (ABTS), and 59.4 mmol FeSO₄/g extract (FRAP), and showed pronounced α-glucosidase inhibition.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101246"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385084","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":"Nitrite accumulation in preserved and leftover vegetables: The role of storage conditions in food safety","authors":"Suxuan Xu,&nbsp;Danya Raza,&nbsp;Maesha Musarrat","doi":"10.1016/j.focha.2026.101238","DOIUrl":"10.1016/j.focha.2026.101238","url":null,"abstract":"<div><div>Nitrite accumulation in processed and leftover vegetables has raised public health concerns due to its potential toxicity and role in forming carcinogenic compounds. This study assessed nitrite content in two nitrate-rich vegetables: cabbage and white radish, following cooking or salt preservation and storage at 4 °C, 21 °C, 37 °C, and 60 °C. Initial processing did not increase nitrite levels, but storage conditions had a significant impact. Nitrite remained undetectable at 4 °C and 60 °C, while samples stored at 21 °C and 37 °C exhibited rapid increases. Cooked vegetables at 21 °C, nitrite peaked after 24 h at 84.3 ± 8.28 mg/kg in cabbage and 94.64 ± 6.31 mg/kg in white radish. At 37 °C, nitrite occurred earlier (8 h), reaching 110.6 ± 8.21 mg/kg in cabbage and 96.53±5.34 mg/kg in radish within 12 h. Salt-preserved samples followed a similar trend but with lower peak levels, 36.29±4.27 mg/kg in cabbage and 20.32±0.21 mg/kg in radish at day 2 of storage. These findings emphasize the importance of storage temperature in controlling microbial driven nitrite formation. Maintaining vegetables below 4 °C or ≥60 °C can effectively limit nitrite accumulation. This study offers valuable guidance for safe food storage, supports evidence-based public health recommendations, and contributes to efforts to reduce food waste through informed leftover consumption.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101238"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173489","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}