Food chemistry advances最新文献

{"title":"Metabolomic profiling of bioactive compounds in traditional indian red rice beer using high-resolution mass spectrometry (HR-MS)","authors":"H Lalnunfeli,&nbsp;Laishram Basantarani,&nbsp;Manish Kumar Singh,&nbsp;Ramngaih zuala,&nbsp;Baby Zaithanpuii Hmar","doi":"10.1016/j.focha.2026.101242","DOIUrl":"10.1016/j.focha.2026.101242","url":null,"abstract":"<div><div>Globally, the brewing of rice beer is a traditional practice by different ethnic groups through spontaneous fermentation by locally grown starter cultures. These traditional rice beers produced across India remain underexplored, despite their cultural importance and potential functional value. Most of these beverages are prepared through spontaneous fermentation using indigenous starter cultures, yet less is known about how controlled process optimization influences their quality and bioactive profile. This study delineates optimizing fermentation parameters of a traditional red rice beer (RRB) which would lead to a beverage with targeted pH, acidity, TSS, and alcohol content, thereby enhancing its quality and potentially its bioactive metabolite diversity. Using response surface methodology, optimal conditions were identified at 3.05 g starter culture and 104 h fermentation has produced beverage with pH 4.38, TSS 24.82 °Brix, acidity 0.59 g/L, and 8.01% ethanol content. The optimized RRB also showed favourable colour attributes and high sensory acceptability. Untargeted LC-MS metabolomics of RRB has revealed 1,188 differential metabolites, out of which 40 major bioactive compounds were annotated. Fatty acid ethyl esters, PUFA derivatives, monoacylglycerols, sphingolipids, phenolics, terpenoids, ceramides, and oxylipins were covered in the RRB metabolome in the RT range from 25.01 to 28.43 min. These metabolites are known for their anti-inflammatory, anti-CVD, anti-cancer, anti-oxidant and skin health-promoting actions. This study has demonstrated that controlled optimization not only standardizes product quality but also enhances the functional potential of traditional beer, as evidenced by the diverse profile of health-relevant metabolites.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101242"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173490","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":"Natural deep eutectic solvent–based magnetic nanofluid microextraction for sensitive determination of cadmium in tap water and tea leaves by GFAAS","authors":"Patthamaporn Inthamad ,&nbsp;Ajchara Imkum Putkham ,&nbsp;Sakunna Wongsaipun ,&nbsp;Wanwisa Janrungroatsakul ,&nbsp;Anchalee Sirikulkajorn ,&nbsp;Wipharat Chuachuad Chaiyasith","doi":"10.1016/j.focha.2026.101233","DOIUrl":"10.1016/j.focha.2026.101233","url":null,"abstract":"<div><div>A novel analytical method was developed for the determination of cadmium in tea samples using a natural deep eutectic solvent-based magnetic nanofluid liquid phase microextraction technique, combined with graphite furnace atomic absorption spectrometry. In this study, cadmium forms a neutral and hydrophobic complex with dithizone, which is subsequently extracted by the magnetic nanofluid prepared through the dispersion of Fe₃O₄ nanoparticles in a natural deep eutectic solvent composed of <span>l</span>-menthol and formic acid. The method demonstrated excellent analytical performance, with limits of detection (LOD) and quantification (LOQ) of 0.0060 and 0.018 ng/L, respectively. The linearity range of the NADES-MNF-LPME–GFAAS method was 0.018 to 0.20 ng L. The concentrations of cadmium in the real samples ranged from 0.08 to 1.05 ng/L in tap water samples and from 0.03 to 0.19 ng/L in tea leaf samples, respectively. Cadmium was successfully quantified in real samples with recoveries of 80–120%. Interference from coexisting ions was also evaluated to ensure method selectivity. Finally, statistical comparison of t-values between the proposed method and both Thailand Reference Material and standard reference materials showed no significant differences at the 95% confidence level (df=2), confirming the method’s reliability and suitability for cadmium contamination assessment in food.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101233"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173492","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":"Lycopene from tomatoes: A comparative review of extraction technologies","authors":"Luthfiyyah Mutmainah ,&nbsp;Avika Widyapuspita ,&nbsp;Sandya Amelia Febriliani ,&nbsp;Zelika Mega Ramadhania","doi":"10.1016/j.focha.2026.101229","DOIUrl":"10.1016/j.focha.2026.101229","url":null,"abstract":"<div><div>Tomatoes (<em>Solanum lycopersicum</em> L.) are widely extracted in both fresh and processed forms as a source of antioxidants from the carotenoid group. Lycopene is the most dominant carotenoid compound, accounting for 90 % of the total carotenoids in tomatoes. However, lycopene is thermolabile and begins to degrade rapidly at temperatures above 100 °C. Therefore, selecting an appropriate extraction method is crucial, as factors such as temperature, duration, and solvent type significantly influence the efficiency and recovery of lycopene. In this study, a comparison was made between conventional solvent extraction (Hot &amp; Cold Solvent), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), deep eutectic solvent (DES) extraction, and supercritical carbon dioxide (SC<img>CO₂) extraction. The comparative analysis showed that DES solvents offer a more environmentally friendly and energy-efficient alternative at the laboratory scale, while SC<img>CO₂ is the most viable technique for industrial-scale production due to its high yield, good product purity, and the use of safe and recyclable solvents.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101229"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173442","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":"Dietary phytochemicals as multitarget strategies against metabolic syndrome: Mechanistic basis and translational outlook","authors":"Yogi Simanjuntak ,&nbsp;Princella Halim ,&nbsp;Nurpudji Astuti Taslim ,&nbsp;Fahrul Nurkolis ,&nbsp;Arya Tjipta Prananda ,&nbsp;Aminah Dalimunthe ,&nbsp;Satirah Zainalabidin ,&nbsp;Nur Aira Juwita ,&nbsp;Alexander Patera Nugraha ,&nbsp;Raymond Rubianto Tjandrawinata ,&nbsp;Sony Eka Nugraha ,&nbsp;Pipit Pitriani ,&nbsp;Amer Ahmed ,&nbsp;Bonglee Kim ,&nbsp;Rony Abdi Syahputra","doi":"10.1016/j.focha.2026.101226","DOIUrl":"10.1016/j.focha.2026.101226","url":null,"abstract":"<div><div>Metabolic syndrome (MetS) is a growing global health problem characterized by central obesity, dyslipidemia, hypertension, and insulin resistance. It poses a major burden, particularly in low- and middle-income countries where lifestyle changes and limited healthcare access accelerate its rise. This review highlights advances from 2014–2024 in understanding MetS, with a focus on the therapeutic promise of natural phytochemicals such as polyphenols, flavonoids, and alkaloids. Evidence was drawn from preclinical, clinical, and population-based studies retrieved from PubMed, Scopus, and Web of Science databases using search terms including combinations of \"metabolic syndrome,\" \"phytochemicals,\" \"polyphenols,\" \"flavonoids,\" \"alkaloids,\" and related metabolic markers, with inclusion criteria focusing on original research articles, systematic reviews, and clinical trials published between 2014 and 2024. Across 152 studies, phytochemicals consistently improved markers of MetS. They lowered triglycerides, raised high-density lipoprotein cholesterol (HDL-C), reduced fasting glucose and homeostatic model assessment for insulin resistance (HOMA-IR), and improved blood pressure regulation. Mechanistic data show polyphenols like resveratrol and epigallocatechin gallate (EGCG) enhance AMP-activated protein kinase (AMPK) signaling and glucose transporter type 4 (GLUT4) activity; flavonoids such as quercetin reduce nuclear factor kappa B (NF-κB)-driven inflammation; and alkaloids like berberine modulate gut microbiota and insulin receptor signaling. These compounds act on overlapping molecular pathways including AMPK, peroxisome proliferator-activated receptor gamma (PPAR-γ), NF-κB, and microbial communities, giving them broad protective potential. Despite promising results, issues of bioavailability, dosage, and inconsistent study designs limit translation. Safety profiles remain favorable, but large-scale, long-term clinical trials are needed. Phytochemicals represent a cost-effective and complementary approach to managing MetS and reducing its cardiovascular and diabetic complications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101226"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173445","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":"Characterization and health effects of functional bioactives from West Sumatra’s fermented buffalo milk (dadih)","authors":"Laura Anindita ,&nbsp;Jonathan Chang ,&nbsp;Gabriel Adhitya Pormarejo Haroen Al-Rasjid ,&nbsp;Endang Rahmat","doi":"10.1016/j.focha.2025.101210","DOIUrl":"10.1016/j.focha.2025.101210","url":null,"abstract":"<div><div>Dadih is a traditional fermented buffalo milk from West Sumatra, Indonesia, reflecting the cultural heritage of the Minangkabau ethnic group while serving as a functional dish with underappreciated scientific potential. Characterized by a thick texture and sour flavor, the fermentation occurs spontaneously through native microbial communities dominated by lactic acid bacteria (LAB), which coagulate the milk into dadih. In this review, the microbial composition, functional biomolecules, and nutritional properties of dadih are comprehensively elaborated based on existing data. The compiled studies demonstrate that LAB play a critical role in producing functional compounds, including short-chain fatty acids, exopolysaccharides, bacteriocins, and ACE-inhibitory peptides. These compounds contribute to the production of beneficial effects, including antioxidant, antimicrobial, antihypertensive, and antidiabetic activities. Alongside the buffalo milk base, the diverse findings of indigenous LAB are determined by regional specificity, driven by environmental factors such as bamboo type and fermentation conditions. Consequently, dadih consists of promising health functions comparable to commonly used mammal milk, unique for its microbial activity and natural fermentation. Future research is recommended to discover more about unvalidated compounds, improve fermentation standardization, and explore potential applications in probiotic and nutraceutical development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101210"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926767","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":"Anionic profiles of fruits and vegetables in Rajshahi, Bangladesh: Insights into food safety and human health risks","authors":"Md. Ashraful Islam ,&nbsp;Md. Samrat Mohay Menul Islam ,&nbsp;Farhana Jahan ,&nbsp;Md. Samsul Hoque Dany ,&nbsp;Md. Jahidul Islam ,&nbsp;Md. Nuruzzaman","doi":"10.1016/j.focha.2025.101211","DOIUrl":"10.1016/j.focha.2025.101211","url":null,"abstract":"<div><div>This study used ion chromatography (IC) to evaluate the concentrations of the six major anions: fluoride, chloride, nitrate, nitrite, phosphate, and sulphate, from different fruits and vegetables obtained from the markets in Rajshahi, Bangladesh. The leafy vegetables had a greater proportion of phosphates, chloride and sulphate than any other type of vegetables. Bitter melon, radish and cabbage had the greatest levels of nitrite and nitrate. Orange, Bitter melon and Pumpkin were the fruit/vegetable products with the highest levels of fluoride with multiple samples exceeding the International Safety Standards. Chronic Daily Intake (CDI) and Hazard Risk Index (HRI) evaluations through health risk assessments indicated that the majority of fruits pose a low risk to all ages (Children and Adults), whereas Bitter melons and Radishes, and Pumpkins posed a non-carcinogenic health hazard for young children. Multivariate statistical analyses including Pearson Correlation, Principal Component and Hierarchical Cluster Analyze have indicated significant relationships between the level of nitrates, phosphate and sulphate due to common anthropogenic sources. The findings indicate a strong need for regulatory agencies to engage in targeted monitoring of the level of anions within agricultural products and to protect against potential health hazards within the most vulnerable groups of Bangladeshi consumers.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101211"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926768","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":"Preparation and ultrahigh-resolution mass spectrometry-based profiling of phenolic extracts from the pomace of cultivated and wild berries","authors":"Jie Guo,&nbsp;Ghulam Murtaza,&nbsp;Marko Mäkinen,&nbsp;Janne Jänis","doi":"10.1016/j.focha.2026.101264","DOIUrl":"10.1016/j.focha.2026.101264","url":null,"abstract":"<div><div>Berry pomace represents an underutilized source of bioactive polyphenols with antioxidant and anti-inflammatory properties. In this study, polyphenol-rich extracts were obtained from the pomaces of four wild and eight cultivated berry species, and their total phenolic content (TPC) was determined. Wild berries generally exhibited higher TPC than cultivated species. Bilberry and lingonberry showed the highest values (6979 and 4261 mg GAE, respectively), followed by cloudberry (2633 mg GAE) and rowanberry (2001 mg GAE). Among cultivated currants, black currant had the highest TPC (2585 mg GAE), followed by green (1706 mg GAE), white (1264 mg GAE), and red (1208 mg GAE) currants. Raspberry showed higher TPC (1970 mg GAE) than gooseberries (1452–1778 mg GAE). High-resolution direct-infusion mass spectrometry enabled the identification of over 250 phenolic compounds. Flavanols predominated in currants, gooseberries, lingonberry, and bilberry, whereas phenolic acids were more abundant in raspberry and lighter-colored currants. Raspberry pomace was particularly rich in proanthocyanidins, while cloudberry and rowanberry were characterized by ellagic and chlorogenic acids, respectively. Lingonberry exhibited the greatest polyphenolic diversity. Statistical analyses revealed species-specific chemical profiles, supporting the valorization of berry pomace as a high-value food industry by-product.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101264"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385085","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 pregelatinized flour and zein addition on the rice dough rheology and noodle properties","authors":"Sasivimon Chittrakorn ,&nbsp;Srisangwan Laywisadkul ,&nbsp;Sukeewan Detyothin ,&nbsp;Khanitta Ruttarattanamongkol","doi":"10.1016/j.focha.2026.101265","DOIUrl":"10.1016/j.focha.2026.101265","url":null,"abstract":"<div><div>The research was conducted to study the use of pregelatinized flour and zein as alternatives to gluten in rice noodles. The pregelatinized rice flour was produced by a drum drying with drum temperatures at 130 °C and 140 °C. High water absorption and water solubility index were observed in pregelatinized flour. Rice flour was substituted with pregelatinized flour at 60, 65, and 70 % (w/w) for the production of noodles. Rice doughs made from composited rice flour and pregelatinized flour could be sheeted, and cut into noodle strands. Doughs made from pregelatinized flour at all substitution levels exhibited elastic behavior. Pregelatinized flour provided water-binding properties and elasticity to the doughs. The highest tensile strength was observed in rice noodles partially substituted with pregelatinized flour, dried at 140 °C, at a 70 % addition level. Zein was added to rice flour and pregelatinized flour at 0.42, 1.47, and 2.52 % (w/w). Zein improved the viscoelastic properties of rice doughs, which exhibited a high storage modulus (G’). The extensibility of rice noodles increased when the addition of zein was increased to 2.5 %, with a 65 % pregelatinized flour substitution. This study provides useful information on the production of rice noodles made from sheeted doughs.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101265"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385087","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 germinated Tubtim Chumphae rice flour substitution on the functional, nutritional, and sensory properties of cookies","authors":"Yossaporn Plaitho ,&nbsp;Phakpoom Kooprasertying ,&nbsp;Chaiyasit Sriprachot ,&nbsp;Pasawat Chaikit ,&nbsp;Utoomporn Surayot ,&nbsp;Pittaya Chaikham","doi":"10.1016/j.focha.2026.101252","DOIUrl":"10.1016/j.focha.2026.101252","url":null,"abstract":"<div><div>This study investigated the functional, nutritional, and sensory effects of substituting wheat flour with germinated <em>Tubtim Chumphae</em> (TTC) rice flour in cookie formulations. Composite flours were prepared at five ratios—0:100, 25:75, 50:50, 75:25, and 100:0 (germinated TTC flour: wheat flour, w/w)—and cookies were produced accordingly (T0, T25, T50, T75, T100). Substitution with germinated TTC rice flour significantly reduced amylose content and pasting viscosities, while increasing water solubility, water absorption, and oil absorption capacities, reflecting germination-induced modification of starch structure. Cookies with higher TTC levels showed progressive decreases in lightness, hardness, crispness, and spread ratio, alongside greater redness attributable to intrinsic anthocyanins. Among all treatments, T50 demonstrated the most balanced technological and sensory performance, yielding the highest overall acceptability. Nutritionally, T50 cookies contained markedly higher γ-aminobutyric acid (GABA; 3.73 mg/100 g) than the T0 control (0.23 mg/100 g), with modest increases in moisture and fat but reductions in protein, carbohydrate, and caloric values. Overall, T50 was identified as the optimal substitution level, demonstrating that germinated TTC flour can enhance GABA content while maintaining desirable sensory and functional qualities in cookie applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101252"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385220","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":"Enzymatically enhanced mustard (Brassica nigra) protein hydrolysates as a next-generation plant-based pragmatic alternative: Functional and hypotensive efficacy","authors":"Trina Das ,&nbsp;Sudip Baran Haiti ,&nbsp;Debarchan Mondal ,&nbsp;Kakoli Singh Sardar ,&nbsp;Niloy Chatterjee ,&nbsp;Pubali Dhar","doi":"10.1016/j.focha.2025.101162","DOIUrl":"10.1016/j.focha.2025.101162","url":null,"abstract":"<div><div>Mustard seed protein is a promising yet underutilized source of plant-based protein with potential health-promoting properties. However, its native form often lacks desired bioactivity due to poor solubility and the predominance of large, inactive protein molecules. This study aimed to enhance the functional, antioxidant, and anti-hypertensive properties of mustard protein through enzymatic hydrolysis using the enzymespapain, alcalase, and pepsin.The isolated mustard protein showed nutritionallysignificant BV and PER of 78.7 % and 2.32, respectively, due to the presence of essential and non-essential amino acids in balanced proportions.Among the three enzymes, alcalase achieved the highest DH% after 210 min, thereby demonstrating the highest antioxidant activity, as evidenced by a vigorous DPPH radical scavenging activity of 57.6 % at 75 mg/mL, followed by papain (51.8 %) and pepsin (36.3 %), respectively. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that alcalase hydrolysates produced peptides with lower molecular weights. The MPH exhibited enhanced solubility at pH 7–9 compared to MPI. Papain hydrolysis resulted in a 113 % increase in EAI (emulsifying activity index) and a 43 % improvement in ESI (emulsifying stability index).Alcalase-derived hydrolysates showed that papain-treated hydrolysates after ultrafiltration using a 3 kDa membrane exhibited the highest ACE-inhibitory activity (IC₅₀: 95 µg/mL), suggesting a potential role in blood pressure regulation.Thus, mustard protein hydrolysates derived from the enzymatic hydrolysis of MPI emerge as a promising source for functional and nutraceutical applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101162"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146022930","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}