Food research international (Ottawa, Ont.)最新文献

{"title":"Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative state.","authors":"Jolijn S A Koomen, Lucie Ribourg-Birault, Alice Kermarrec, Bérengère Marais, Sophie Le Gall, Adeline Boire, Anne Meynier, Claire Berton-Carabin","doi":"10.1016/j.foodres.2025.116884","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116884","url":null,"abstract":"<p><p>Pulses such as faba bean and pea are a promising source of proteins in the current protein transition. For their use in food products, they are processed into protein ingredients through dry or wet fractionation routes. The use of these ingredients is currently hampered by their inherent off-flavours, partly arising from lipid oxidation. In this study, both commercial and pilot-scale-produced faba bean and pea protein ingredients were used to determine their endogenous lipid profile, as well as the lipids' oxidative status. All protein ingredients contained considerable amounts of endogenous lipids compared to the raw material (4.4-6.6 g/100 g dry matter for concentrates and 7.4-7.5 g/100 g dry matter for isolates), and more than half these lipids were phospholipids. In addition, minor lipophilic compounds (tocopherols, carotenoids) were present in substantial amounts (240-2700 μg/g lipids) that varied both with the seed cultivar or growing conditions and with the seed-to-ingredient processing method. The endogenous lipids had undergone oxidation, as high and highly variable levels of hydroperoxides were found (2.7-57 μmol/g lipids). Yet, levels of secondary lipid oxidation markers were fairly low, and no strong occurrence of off-flavour associated volatiles, e.g., hexanal, was detected. Nonetheless, considering the high initial hydroperoxide concentration, it is expected that these off-flavours can quickly be formed upon hydroperoxide decomposition if these ingredients are applied in typical food matrices, such as plant-based dairy alternatives. These results substantiate the origin of lipid-derived off-flavours in pulse protein applications.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116884"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546574","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":"Optimizing epigallocatechin gallate-gluten covalent gels through controlled disulfide bond cleavage: Structural tailoring for enhanced functional properties.","authors":"Qiu-Yue Ma, Qian-Da Xu, Nan Chen, Wei-Cai Zeng","doi":"10.1016/j.foodres.2025.116890","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116890","url":null,"abstract":"<p><p>The spatial architecture of cross-linked protein networks plays a critical role in modulating gel formation and functionality. Given that the functional properties of gluten are highly dependent on disulfide bonds, this study investigated how controlled disulfide bond cleavage regulates the structural and functional characteristics of epigallocatechin gallate (EGCG)-gluten composite gels. Through systematic sodium metabisulfite treatment, we demonstrated that moderate disulfide bond cleavage optimally balances protein unfolding and polyphenol conjugation, resulting in gels with superior mechanical strength and gelling properties. Progressive disulfide bond cleavage induced structural expansion of gluten proteins, exposing hydrophobic domains and enhancing the covalent binding efficiency between gluten and EGCG. This structural modification facilitated the formation of a more homogeneous and robust gel network, thereby improving mechanical integrity. However, excessive cleavage led to over-crosslinking between EGCG and gluten, ultimately disrupting the gel matrix and diminishing its structural stability. Notably, the EGCG-gluten covalent gels exhibited exceptional thermal, pH, and oxidative stability, along with potent antioxidant activity. During simulated gastrointestinal digestion, the gels demonstrated sustained EGCG release, significantly enhancing its bioaccessibility. These findings highlight that precise modulation of disulfide bond cleavage can effectively tailor the physicochemical and digestive properties of protein-polyphenol covalent gels. This strategy offers a promising approach for designing advanced functional food ingredients with enhanced bioactivity and controlled nutrient delivery capabilities, broadening their potential applications in nutraceutical and bioactive delivery systems.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116890"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546642","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":"Digestion of organosulfur compounds of two radish microgreen cultivars grown under different light treatments.","authors":"Marta Silva, Raúl Domínguez-Perles, Diego A Moreno, Olga Viegas, Miguel A Faria, Susana M P Carvalho, Isabel M P L V O Ferreira","doi":"10.1016/j.foodres.2025.116831","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116831","url":null,"abstract":"<p><p>Radishes are rich in health-promoting organosulfur compounds. This study investigated the effects of gastrointestinal digestion (GID) on glucosinolates (GSLs) and isothiocyanates (ITCs) of two radish microgreens cultivars (Raphanus sativus; cv. Daikon, and cv. Red Rambo) grown in a closed vertical system under either White (W) or Red+Blue (R + B) LEDs, combined with varying applications of UV-C radiation (0, 1, or 3 pulses). The individual and combined effects of LEDs and UV-C on GSLs and ITCs were evaluated before and after GID (INFOGEST static in vitro GID model). Relationships between compounds before/after digestion were explored through Structural Equation Modelling (SEM). Both cultivars are good sources of aliphatic GSLs (Daikon: 513.4 ± 23.1-681.5 ± 31.9, Red Rambo: 447.5 ± 38.5-532.0 ± 20.2 mg 100 g^-1) and ITCs (Daikon: 0.9 ± 0.1-1.8 ± 0.3, Red Rambo: 1.3 ± 0.2-5.2 ± 1.0 mg 100 g^-1). LED type was more impactful than UV-C radiation. Generally, R + B LEDs enhanced GSLs due to increasing dehydroerucin in Daikon, while improving ITCs in Red Rambo. Post-digestion, Red Rambo showed markedly higher sulforaphene levels compared to Daikon. Red Rambo's SEM significantly confirmed the conversion of glucoraphenin into sulforaphene and sulforaphane during GID. In Daikon, no significant relationships between compounds before/after GID were found. These findings suggest cultivar-specific metabolic pathways and responses to light, which can be optimized to enhance the accumulation of health-related compounds. The innovative use of SEM provided deeper insights into the metabolic conversions occurring during GID. The abundant sulforaphene levels from Red Rambo highlight this cultivar as an excellent source of this metabolite and its potential health benefits.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116831"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546573","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":"Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats.","authors":"Juliana S Graça, Bruna G Castro, Caroline Heckler, Patrícia B Batista, Rafael L Camargo, Marianna M Furtado, Luísa Freire, Mayra F Melo, Maria Paula M B B Gonçalves, Amanda M T M Moya, Cínthia B B Cazarin, Tatiana C Pimentel, Mário J A Saad, Marcelo Franchin, Severino M Alencar, Anderson S Sant'Ana","doi":"10.1016/j.foodres.2025.116904","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116904","url":null,"abstract":"<p><p>The objective of this study was to evaluate the in vivo impact of the consumption of buriti yogurt and fermented milk containing orange bagasse on serum retinol content, the endogenous antioxidant system, and the expression of endogenous stress response proteins (HSPs) in male Wistar rats (n = 6 in each group). The rats received variations of fermented products containing buriti pulp and orange bagasse for 60 days. The retinol content was analyzed by HPLC-DAD. Antioxidant status was assessed in serum and liver by GSH content and activity of the enzymes GR, GPX, SOD, and CAT. Stress response was evaluated by expression of HSP 25, 60, 70, and 90 in the liver and muscle and TNF-α levels in the liver. Overall, consumption of yogurts containing buriti pulp or fermented milks containing orange bagasse and the pre-subjection of probiotic cultures to oxidative stress increased the activity of the endogenous antioxidant system (GSH, GR, GPX, and CAT) in the liver, the expression of heat shock proteins HSP 70 and 90 in muscle, and/or the vitamin A content in the serum of the animals. Furthermore, expression of HSP 70 was reduced in the liver after consumption of formulations containing orange bagasse. Finally, no increase or reduction in TNF-α levels was observed in the liver of the animals. Thus, it is concluded that consumption of yogurts and fermented milks containing fruits and byproducts and the pre-subjection of probiotic cultures to oxidative stress impacted the antioxidant response of the organism of healthy animals, indicating a possible cytoprotective and antioxidant response.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116904"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546572","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":"Improved detection of acephate residues in tomatoes using PSI-MS/MS with functionalized polyacrylamide modified substrate.","authors":"Camila Cíntia Sousa Melo Brito, Jean Carlos Pereira Sousa, Tauã Emanuel Silva, Yuri Arrates Rocha, Júlio César de Oliveira Ribeiro, Hugo Gontijo Machado, Eduardo Lima Nascimento, Lívia Flório Sgobbi, Boniek Gontijo Vaz, Andréa Rodrigues Chaves","doi":"10.1016/j.foodres.2025.116854","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116854","url":null,"abstract":"<p><p>The increasing use of pesticides in agriculture has significantly improved crop quality and yield; however, concerns regarding their toxicity and environmental impact remain pressing. Acephate (ACE), an organophosphorus insecticide widely used in tomato cultivation, has been associated with various health risks, including neurotoxicity, reproductive toxicity, and metabolic disorders. Traditional methods for ACE detection, such as gas and liquid chromatography coupled with mass spectrometry (MS), offer high sensitivity and specificity but are time-consuming, solvent-intensive, and unsuitable for rapid on-site analysis. In this context, ambient ionization mass spectrometry (AIMS) has emerged as a promising alternative, enabling direct analysis with minimal sample preparation. Paper spray ionization mass spectrometry (PSI-MS) stands out as an effective AIMS technique, offering rapid, low-cost pesticide residue analysis compared to traditional chromatographic systems. However, unmodified chromatographic paper lacks selectivity for diverse analytes. To enhance ACE detection, this study introduces a novel PSI-MS substrate modified with polyhydroxamicalkanoate (PHA), a polyacrylamide functionalized with hydroxamic and carboxylic acid groups. This functionalized paper improves ionization efficiency and sensitivity for ACE analysis in tomato samples. The successful functionalization of the polyacrylamide polymer was confirmed through PHA characterization, ensuring its suitability for analysis. The proposed optimized method enables a rapid analysis time of just 3 min, demonstrating excellent linearity, precision, and accuracy. It also achieved low limits of detection and quantification, at 0.24 and 13.25 μg/kg, respectively, providing an innovative and efficient approach for pesticide residue determination in food matrices. ACE was detected in commercially available tomatoes, revealing regulatory non-compliance despite its prohibition under Brazilian legislation.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"217 ","pages":"116854"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144546575","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":"Effect of incorporation strategies of sesamol and chitosan nanoparticle-methylcellulose edible coating on the polycyclic aromatic hydrocarbon levels in deep-fried meatballs.","authors":"Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang","doi":"10.1016/j.foodres.2025.116210","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116210","url":null,"abstract":"<p><p>This study investigated the impact of incorporation of sesamol and chitosan nanoparticle-methylcellulose (CSNP-MC) edible coating on the moisture loss, oil uptake, lipid and protein oxidation, and polycyclic aromatic hydrocarbon (PAH) levels in deep-fried meatballs. Sesamol was added to meatballs at either 0 mg/kg (control) or 30 mg/kg meat by three methods, i.e., (i) mixing sesamol into the meat mince without coating (SE), (ii) mixing sesamol into meat mince and followed by coating of the meatballs with 1 % CSNP-MC (SE-CT), and (iii) dissolving sesamol in CSNP-MC and the meatballs were coated with the mixture (SE-M-CT). Due to the barrier properties of the edible coating, meatballs from the SE-CT and SE-M-CT groups had lower levels of moisture loss, oil uptake and lipid oxidation compared to the control (no sesamol and no coating) and SE groups (P < 0.05). In addition, the SE-CT treatment resulted in lower protein oxidation and benzo[a]pyrene (BaP) level, leading to reduced PAH4 levels and toxic equivalent quotient (TEQ_BaP) in the meatballs compared to the SE-M-CT treatment. These findings suggested that the incorporation of antioxidant of sesamol within the meat mince combined with edible coatings is an effective strategy to enhance the quality and safety of deep-fried meatballs by reducing oil uptake, and decreasing lipid and protein oxidation, PAH levels and the carcinogenic risk of PAHs by meatball consumption.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116210"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144034479","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":"Corrigendum to \"Metabolomics insights of conventional and organic tempe during In Vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells\" [Food Research International 195 (2024) 114951].","authors":"Nurul Syahidah MioAsni, Reggie Surya, Norazlan Mohmad Misnan, Seng Joe Lim, Norzila Ismail, Shahrul Razid Sarbini, Nurkhalida Kamal","doi":"10.1016/j.foodres.2025.116170","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116170","url":null,"abstract":"","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116170"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144003931","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":"Akebia trifoliata extracts attenuate liver injury via gut-liver axis in a murine model of nonalcoholic fatty liver disease with low-grade colitis.","authors":"Xiaoya Wang, Han Chen, Weifeng Zhu, Zhongliang Wang, Yao Pan, Yong Sun, Hua Xiong, Junmei Zhou, Wenliang Cheng, Kejun Cheng","doi":"10.1016/j.foodres.2025.116202","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116202","url":null,"abstract":"<p><p>Perturbations in intestinal homeostasis can significantly influence the pathophysiology of metabolic disorders through the gut-liver axis, with nonalcoholic fatty liver disease (NAFLD) being a prime example. Our previous study demonstrated that Akebia trifoliata extracts (APE) exhibit significant anti-inflammatory activity; however, their protective effect on the intestinal barrier and liver remain unclear. In this study, we established a TNF-α-induced Caco-2 cell monolayer model and a mouse model of NAFLD with DSS-induced low grade colitis. Serum, intestinal tissue, and liver samples were used to assess the effects of APE effects on inflammation, gut barrier integrity, and hepatic lipid metabolism. 16S rRNA sequencing, targeted metabolomics, and RNA sequencing were employed to examine gut microbiota composition, short-chain fatty acid metabolism, and liver gene expression profiles. Results indicated that APE effectively alleviates hepatic steatosis induced by HFD and DSS reducing by hepatocellular lipid accumulation. APE treatment also reduced inflammatory cytokine levels, including TNF-α, IL-6, and IL-1β. Additionally, APE restored the impaired intestinal barrier by reducing intestinal permeability, enhancing tight junction protein expression, and modulating gut microbiota composition. Notably, APE reduced the abundance of Verrucomicrobia and Prevotellaceae, while increasing the abundance of Proteobacteria, Lachnospiraceae, Ruminococcaceae, and Bifidobacterium. Correlation analysis indicated that the abundance of Ruminococcaceae was negatively correlated with levels of d-mannitol, liver LPS, and IL-6, while it was positively correlated with butyrate concentration. Furthermore, liver inflammatory factors, TG, TC, IL-6 and LPS levels were positively correlated with serum d-mannitol levels, but negatively correlated with intestinal ZO-1 expression and acetic and propionic acid levels. This study is the first to explore the hepatoprotective effects of bioactives from Akebia trifoliata via the gut-liver axis, thereby broadening the application value of Akebia trifoliata.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116202"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144059953","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 chitosan on restoring spermatogenesis in mice: Insights from gut microbiota and multi-omics analysis.","authors":"Guitian He, Boqi Zhang, Tong Chen, Caomeihui Shen, Nan Wang, Junjun Yang, Fuqiang Chang, Yue Sui, Xuanqi Yin, Yueying Wang, Sihui Wang, Yaqiu Li, Jinxin Zong, Yuxin Luo, Yang Meng, Chunjin Li, Xu Zhou","doi":"10.1016/j.foodres.2025.116218","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116218","url":null,"abstract":"<p><p>Chitosan, is a natural bio-based polymer with known prebiotic properties. However, its potential in the management of spermatogenic disorders remains largely unexplored. By utilizing a busulfan-treated mouse model and integrated multi-omics analysis, this study explored the potential mechanisms through which chitosan improves impaired spermatogenesis. The results showed that chitosan treatment can improve testicular function and significantly reshape the gut microbiota composition in busulfan-treated mice. Metabolomics revealed that docosahexaenoic acid (DHA) transport was significantly dysregulated in busulfan-treated mice, but chitosan reversed this dysfunction by modulating tight junction proteins and fatty acid transporters in the intestine. Fecal microbiota transplantation experiments further highlighted the critical role of gut microbiota in DHA transport and spermatogenesis. Additionally, DHA supplementation alleviated busulfan-induced ferroptosis in testicular tissues. Hence, owing to its prebiotic effects chitosan could serve as a novel therapeutic strategy for improving busulfan-induced spermatogenic disorders by restoring the homeostasis of the gut-testis axis.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116218"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144059119","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":"Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols.","authors":"Huaxing Xiong, Lei Chen, Hui Teng","doi":"10.1016/j.foodres.2025.116220","DOIUrl":"https://doi.org/10.1016/j.foodres.2025.116220","url":null,"abstract":"<p><p>This study investigated the impact of blueberry anthocyanin (BA) on the interaction between tilapia myofibrillar protein (MP) and fishy compounds (hexanal, octanal, nonanal, trans-2-nonenal, and 1-octen-3-ol). Results indicated that at a protein concentration of 5 mg/mL and fishy compounds at 5 μg/mL, MP effectively adsorbed these compounds at 4 °C, pH 7.0, and 0.6 mol/L Na⁺. Increasing BA concentration (0.03-0.24 mg/mL) enhanced the α-helix content of MP from 30 % to 60 %, with a blue shift in the maximum fluorescence emission peak (333-337 nm), suggesting that BA promotes protein structural folding and stability. In MP and fresh fish models, BA addition significantly decreased hexanal (from 50.2 % ± 1.6 % to 29.0 % ± 9.5 %), octanal (from 97.8 % ± 1.6 % to 38.7 % ± 1.8 %), and nonanal (from 69.4 % ± 7.7 % to 39.0 %). Conversely, higher BA concentrations led to increased release of 1-octene-3-ol (from 104.1 % ± 4.4 % to 120.4 % ± 1.1 %). Overall, the findings highlight the correlation between BA's effects on protein folding and stabilization and its influence on the controlled release of fishy compounds, underscoring the significance of polyphenols in protein-flavor interactions. This research offers valuable insights into flavor management and establishes a theoretical basis for flavor regulation in tilapia meat products, contributing to the broader study of quality control and flavor enhancement in meat products through natural pigment active ingredients.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"208 ","pages":"116220"},"PeriodicalIF":0.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144059187","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}