Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101319
Alessandra Luciano, Luigi Moio, Angelita Gambuti
One effect of climate change on grape composition is the increased biosynthesis of quercetin and its glycosides in response to UV-B radiation. High concentrations of quercetin in wine can exceed its solubility threshold, resulting in undesirable precipitation that negatively impacts clarity and consumer perception. This poses a challenge to producers in terms of both quality and economics. Starting from a survey of quercetin instability and its presence in wines, this review summarises the current understanding of the biochemical and physicochemical mechanisms that regulate quercetin stability and precipitation in red wines. It also covers the factors involved in quercetin extraction and stability during vinification and oenological strategies to counteract these effects.
Taken together, these findings demonstrate that the stability of quercetin in red wines is governed by a complex interplay of factors, including anthocyanin-mediated copigmentation, pH, temperature, nucleation seeds and the broader phenolic composition of the wine matrix. By elucidating these mechanisms, the review provides a framework for predicting and managing quercetin precipitation, thereby supporting improved wine quality and colloidal stability in the challenging conditions imposed by climate change.
{"title":"Quercetin instability in red wines: Insights into precipitation and control approaches","authors":"Alessandra Luciano, Luigi Moio, Angelita Gambuti","doi":"10.1016/j.crfs.2026.101319","DOIUrl":"10.1016/j.crfs.2026.101319","url":null,"abstract":"<div><div>One effect of climate change on grape composition is the increased biosynthesis of quercetin and its glycosides in response to UV-B radiation. High concentrations of quercetin in wine can exceed its solubility threshold, resulting in undesirable precipitation that negatively impacts clarity and consumer perception. This poses a challenge to producers in terms of both quality and economics. Starting from a survey of quercetin instability and its presence in wines, this review summarises the current understanding of the biochemical and physicochemical mechanisms that regulate quercetin stability and precipitation in red wines. It also covers the factors involved in quercetin extraction and stability during vinification and oenological strategies to counteract these effects.</div><div>Taken together, these findings demonstrate that the stability of quercetin in red wines is governed by a complex interplay of factors, including anthocyanin-mediated copigmentation, pH, temperature, nucleation seeds and the broader phenolic composition of the wine matrix. By elucidating these mechanisms, the review provides a framework for predicting and managing quercetin precipitation, thereby supporting improved wine quality and colloidal stability in the challenging conditions imposed by climate change.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101319"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101324
Haoran Fu , Yang Zhong , Lu Cai , Tieyuan Cheng , Yulin Xia , XiaoHong Jian , Jun Liu , Zaixin Li , Huibo Luo , Ziqing Wu , ChengYong Jin , Yongming Liu , Siqi Yuan , Zhi Zhang
Visual evaluation techniques for Chinese Baijiu remain an active research area. We identified a novel dendritic crystal pattern formed after the droplet evaporation of Feng-flavor Baijiu. Interestingly, this pattern showed an obvious correlation with aging in Jiuhai container (storage vessels for aging) (R2 = 0.904, p < 0.01), suggesting its potential as a visual quality indicator of Feng-flavor Baijiu. During droplet evaporation, the local solution preferentially reaches a supersaturated state at the three-phase contact line, initiating nucleation and crystallization that ultimately assemble into a dendritic crystal pattern with a coffee-ring structure. Further analysis revealed that the crystals are mainly composed of metal ions such as calcium (Ca2+), magnesium (Mg2+), sodium (Na+), and potassium (K+), which primarily originate from a unique aging container known as the Jiuhai container. Furthermore, we observed that trace components such as acids and esters can significantly inhibit or promote the formation of dendritic crystals, contributing to distinct dendritic crystal patterns across various quality grades (Ⅰ to Ⅴ) of Feng-flavor Baijiu samples. More interestingly, crystallization simulation experiments showed that dendritic crystal patterns formed in blended Feng-flavor Baijiu but not in other blended-flavor Baijiu samples. Consequently, the characteristic dendritic crystal patterns generated by droplet evaporation could serve as potential visual indicators for evaluating the quality of Feng-flavor Baijiu.
{"title":"Dendritic crystal pattern from a drying droplet: A distinctive feature of feng-flavor Baijiu","authors":"Haoran Fu , Yang Zhong , Lu Cai , Tieyuan Cheng , Yulin Xia , XiaoHong Jian , Jun Liu , Zaixin Li , Huibo Luo , Ziqing Wu , ChengYong Jin , Yongming Liu , Siqi Yuan , Zhi Zhang","doi":"10.1016/j.crfs.2026.101324","DOIUrl":"10.1016/j.crfs.2026.101324","url":null,"abstract":"<div><div>Visual evaluation techniques for Chinese <em>Baijiu</em> remain an active research area. We identified a novel dendritic crystal pattern formed after the droplet evaporation of Feng-flavor <em>Baijiu</em>. Interestingly, this pattern showed an obvious correlation with aging in <em>Jiuhai</em> container (storage vessels for aging) (R<sup>2</sup> = 0.904, <em>p</em> < 0.01), suggesting its potential as a visual quality indicator of Feng-flavor <em>Baijiu</em>. During droplet evaporation, the local solution preferentially reaches a supersaturated state at the three-phase contact line, initiating nucleation and crystallization that ultimately assemble into a dendritic crystal pattern with a coffee-ring structure. Further analysis revealed that the crystals are mainly composed of metal ions such as calcium (Ca<sup>2+</sup>), magnesium (Mg<sup>2+</sup>), sodium (Na<sup>+</sup>), and potassium (K<sup>+</sup>), which primarily originate from a unique aging container known as the <em>Jiuhai</em> container. Furthermore, we observed that trace components such as acids and esters can significantly inhibit or promote the formation of dendritic crystals, contributing to distinct dendritic crystal patterns across various quality grades (Ⅰ to Ⅴ) of Feng-flavor <em>Baijiu</em> samples. More interestingly, crystallization simulation experiments showed that dendritic crystal patterns formed in blended Feng-flavor <em>Baijiu</em> but not in other blended-flavor <em>Baijiu</em> samples. Consequently, the characteristic dendritic crystal patterns generated by droplet evaporation could serve as potential visual indicators for evaluating the quality of Feng-flavor <em>Baijiu</em>.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101324"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146178301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Recent studies have emphasized the therapeutic potential of polyphenols in regulating blood glucose levels. To assess the inhibitory effects of different phenolic structures and various plant extracts on pancreatic α-amylase in real-time under physiologically relevant conditions, starch hydrolysis was monitored by isothermal titration calorimetry. Significant impact of the phenolic structure was observed for the inhibition strength and mechanism. While some polyphenols demonstrated reversible inhibition, others seem to form aggregates. Traditional apple varieties exhibited greater α-amylase inhibition than commercial varieties. Apple peel, characterized by higher phenolic contents and flavonols, exceeded the inhibition by extracts from flesh. Aronia rich in procyanidins and tea with EGCG revealed excellent and concentration-dependent inhibition. In contrast to cyanidin-3-O-glucoside, black carrot anthocyanins exhibited insignificant inhibition, indicating a limiting impact of the sugar acylation. These findings underscore the role of specific polyphenol structures in modulating carbohydrate digestion, suggesting their potential for managing glycaemic control.
最近的研究强调了多酚在调节血糖水平方面的治疗潜力。为了评估不同酚类结构和不同植物提取物在生理相关条件下对胰腺α-淀粉酶的实时抑制作用，采用等温滴定量热法监测淀粉水解。观察到酚类结构对抑制强度和机理有显著影响。虽然一些多酚表现出可逆的抑制作用，但其他多酚似乎形成聚集体。传统苹果品种表现出比商品品种更强的α-淀粉酶抑制作用。苹果皮具有较高的酚类和黄酮醇含量，超过了果肉提取物的抑制作用。富含原花青素的野樱草和茶对EGCG的抑制效果良好且呈浓度依赖性。与花青素-3- o -葡萄糖苷相比，黑胡萝卜花青素表现出不显著的抑制作用，表明糖酰化的限制作用。这些发现强调了特定多酚结构在调节碳水化合物消化中的作用，表明它们具有控制血糖的潜力。
{"title":"Structure-effect relationship of phenolic compounds on α-amylase inhibition studied by isothermal titration calorimetry","authors":"Mengyao Xiong , Jörn Plambeck , Tuba Esatbeyoglu , Maria Buchweitz","doi":"10.1016/j.crfs.2025.101266","DOIUrl":"10.1016/j.crfs.2025.101266","url":null,"abstract":"<div><div>Recent studies have emphasized the therapeutic potential of polyphenols in regulating blood glucose levels. To assess the inhibitory effects of different phenolic structures and various plant extracts on pancreatic <em>α</em>-amylase in real-time under physiologically relevant conditions, starch hydrolysis was monitored by isothermal titration calorimetry. Significant impact of the phenolic structure was observed for the inhibition strength and mechanism. While some polyphenols demonstrated reversible inhibition, others seem to form aggregates. Traditional apple varieties exhibited greater <em>α</em>-amylase inhibition than commercial varieties. Apple peel, characterized by higher phenolic contents and flavonols, exceeded the inhibition by extracts from flesh. Aronia rich in procyanidins and tea with EGCG revealed excellent and concentration-dependent inhibition. In contrast to cyanidin-3-<em>O</em>-glucoside, black carrot anthocyanins exhibited insignificant inhibition, indicating a limiting impact of the sugar acylation. These findings underscore the role of specific polyphenol structures in modulating carbohydrate digestion, suggesting their potential for managing glycaemic control.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101266"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101328
Yadong Wang, Ying Wang, Ting Meng, Bei Wang, Yanbo Wang
Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compounds during the 90-d ripening stage of MC using molecular sensory science techniques to elucidate the key methyl ketones responsible for its creamy flavor profile. Quantitative descriptive analysis (QDA) revealed a significant increase in the creamy intensity as the ripening process progressed (p < 0.05). Solid-phase microextraction (SPME)-Arrow-gas chromatography-mass spectrometry (GC-MS) identified 115 volatile compounds, of which 36, including 13 methyl ketones, were selected (FD ≥ 81) for further analysis. Further odor activity value (OAV) analysis and aroma omission/addition experiments identified 2-heptanone, 2-nonanone, and 2-undecanone as the key methyl ketone compounds in MC. Stable isotope dilution analysis (SIDA) was employed to quantify these three compounds and to validate their content dynamics across different ripening stages. This study identifies the key compounds behind MC's creamy aroma, providing a scientific basis for future optimization studies.
{"title":"Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese","authors":"Yadong Wang, Ying Wang, Ting Meng, Bei Wang, Yanbo Wang","doi":"10.1016/j.crfs.2026.101328","DOIUrl":"10.1016/j.crfs.2026.101328","url":null,"abstract":"<div><div>Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compounds during the 90-d ripening stage of MC using molecular sensory science techniques to elucidate the key methyl ketones responsible for its creamy flavor profile. Quantitative descriptive analysis (QDA) revealed a significant increase in the creamy intensity as the ripening process progressed (<em>p</em> < 0.05). Solid-phase microextraction (SPME)-Arrow-gas chromatography-mass spectrometry (GC-MS) identified 115 volatile compounds, of which 36, including 13 methyl ketones, were selected (FD ≥ 81) for further analysis. Further odor activity value (OAV) analysis and aroma omission/addition experiments identified 2-heptanone, 2-nonanone, and 2-undecanone as the key methyl ketone compounds in MC. Stable isotope dilution analysis (SIDA) was employed to quantify these three compounds and to validate their content dynamics across different ripening stages. This study identifies the key compounds behind MC's creamy aroma, providing a scientific basis for future optimization studies.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101328"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101313
Ines Pynket, Frederik Janssen, Valérie Janssis, Lise Maeseele, Christophe M. Courtin, Arno G.B. Wouters
There is a strong need for basic insights into the colloidal state of oat proteins as function of environmental conditions, and the relationship with functional properties. Relevant in this regard is the commonly applied industrial oat groat heat treatment (‘kilning’) which is here hypothesized to affect the colloidal and functional properties of oat protein isolates (OPIs). Here, we prepared OPIs from non-heat-treated (NHT) and industrially heat-treated (IHT, kilned) oats and investigated colloidal and emulsifying properties of OPINHT and OPIIHT dispersions, as a function of protein concentration (0.5–2.0% wprotein/v) and pH (7.0–9.0). OPINHT and OPIIHT dispersions at pH 7.0 were more prone to aggregation and had lower colloidal stability than at pH 9.0, attributable to increased electrostatic repulsion at higher pH. Notably, initially increasing dispersion pH to 9.0 prior to lowering the pH to 7.0 improved the dispersion colloidal stability at neutral pH, potentially due to irreversible protein structural changes. Overall, OPIIHT dispersions were more colloidally stable than OPINHT dispersions, presumably due to kilning-induced protein structural changes resulting in pronouncedly aggregated proteins in IHT oats not being recovered in the OPI itself. Oil-in-water emulsions prepared from OPIIHT dispersions had higher apparent stability than those prepared from OPINHT dispersions. Moreover, emulsion stability improved (i) at alkaline conditions, where protein aggregation was reduced, and (ii) upon prior protein aggregate removal by centrifugation. These observations suggest a negative influence of oat protein aggregates on emulsion apparent stability; however, the underlying mechanisms remain unclear and should be studied further. These findings offer critical insights into how oat kilning influences the protein colloidal and emulsifying properties.
{"title":"Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats","authors":"Ines Pynket, Frederik Janssen, Valérie Janssis, Lise Maeseele, Christophe M. Courtin, Arno G.B. Wouters","doi":"10.1016/j.crfs.2026.101313","DOIUrl":"10.1016/j.crfs.2026.101313","url":null,"abstract":"<div><div>There is a strong need for basic insights into the colloidal state of oat proteins as function of environmental conditions, and the relationship with functional properties. Relevant in this regard is the commonly applied industrial oat groat heat treatment (‘kilning’) which is here hypothesized to affect the colloidal and functional properties of oat protein isolates (OPIs). Here, we prepared OPIs from non-heat-treated (NHT) and industrially heat-treated (IHT, kilned) oats and investigated colloidal and emulsifying properties of OPI<sub>NHT</sub> and OPI<sub>IHT</sub> dispersions, as a function of protein concentration (0.5–2.0% w<sub>protein</sub>/v) and pH (7.0–9.0). OPI<sub>NHT</sub> and OPI<sub>IHT</sub> dispersions at pH 7.0 were more prone to aggregation and had lower colloidal stability than at pH 9.0, attributable to increased electrostatic repulsion at higher pH. Notably, initially increasing dispersion pH to 9.0 prior to lowering the pH to 7.0 improved the dispersion colloidal stability at neutral pH, potentially due to irreversible protein structural changes. Overall, OPI<sub>IHT</sub> dispersions were more colloidally stable than OPI<sub>NHT</sub> dispersions, presumably due to kilning-induced protein structural changes resulting in pronouncedly aggregated proteins in IHT oats not being recovered in the OPI itself. Oil-in-water emulsions prepared from OPI<sub>IHT</sub> dispersions had higher apparent stability than those prepared from OPI<sub>NHT</sub> dispersions. Moreover, emulsion stability improved (i) at alkaline conditions, where protein aggregation was reduced, and (ii) upon prior protein aggregate removal by centrifugation. These observations suggest a negative influence of oat protein aggregates on emulsion apparent stability; however, the underlying mechanisms remain unclear and should be studied further. These findings offer critical insights into how oat kilning influences the protein colloidal and emulsifying properties.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101313"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146034728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fermented foods are gaining popularity for their health benefits, and fermented mung bean products are recognized for their nutritional value. To investigate microbial community succession and abundance dynamics of bioactive compounds like flavonoids in fermented mung bean sour (MBS), parallel metagenomic and metabolomic analyses were performed. Metagenomic profiling identified Lactiplantibacillus, Lactococcus, Bifidobacterium, and Acetobacter as dominant genera. Functional gene analysis demonstrated a significant increase in the relative abundance of flavonoid degradation pathways, which exhibited strong positive correlations (r > 0.8, p < 0.05) with the dominant genera. Metabolomic analysis revealed a significant decrease in flavonoids, including vitexin and orientin. Moreover, increased activities of β-glucosidase and α-rhamnosidase were identified as key factors promoting the biotransformation of flavonoids into bioactive metabolites such as apigenin, naringenin, and quercetin. This study provides a foundation for further understanding the microbial conversion and utilization of flavonoid compounds in mung beans.
{"title":"Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation","authors":"Xunda Wang, Yuxia Yang, Yue Li, Ziqi Zhu, Reham khashaba, Qinghua Yue","doi":"10.1016/j.crfs.2026.101342","DOIUrl":"10.1016/j.crfs.2026.101342","url":null,"abstract":"<div><div>Fermented foods are gaining popularity for their health benefits, and fermented mung bean products are recognized for their nutritional value. To investigate microbial community succession and abundance dynamics of bioactive compounds like flavonoids in fermented mung bean sour (MBS), parallel metagenomic and metabolomic analyses were performed. Metagenomic profiling identified <em>Lactiplantibacillus</em>, <em>Lactococcus</em>, <em>Bifidobacterium</em>, and <em>Acetobacter</em> as dominant genera. Functional gene analysis demonstrated a significant increase in the relative abundance of flavonoid degradation pathways, which exhibited strong positive correlations (r > 0.8, <em>p</em> < 0.05) with the dominant genera. Metabolomic analysis revealed a significant decrease in flavonoids, including vitexin and orientin. Moreover, increased activities of β-glucosidase and α-rhamnosidase were identified as key factors promoting the biotransformation of flavonoids into bioactive metabolites such as apigenin, naringenin, and quercetin. This study provides a foundation for further understanding the microbial conversion and utilization of flavonoid compounds in mung beans.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101342"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101329
Shaohua Zhang , Qianya Cheng , Tiantian Wang , Changjun Dai , Jichun Tian , Wei Feng , Chenyang Wang , Tiancai Guo , Li He
The rapid non-destructive estimation of wheat protein properties and dough rheological characteristics is of great significance for ensuring processing quality, food safety, and variety classification. This study established a multi-source remote sensing framework integrating hyperspectral and red–green–blue (RGB) data. By extracting wavelet features (WFs) and color indices (CIs), and applying Pearson correlation analysis combined with the successive projections algorithm–variance inflation factor (SPA-VIF) for feature selection, partial least squares regression (PLSR), extreme gradient boosting (XGBoost), and attention-based multi-task learning (MTL-AM) were employed to predict wheat protein and rheological traits. The results showed that the fusion of wavelet features with RGB images significantly improved model prediction accuracy, and that the estimation performance of XGBoost and MTL-AM was significantly higher than that of PLSR. To further improve the estimation accuracy of the farinograph quality number (FQN), the combined MTL-AM–XGBoost model achieved the highest accuracy (R2 = 0.982, RMSE = 8.975, MAE = 7.087, RPD = 6.077). This study provides an effective technical solution for the non-destructive, high-throughput monitoring of wheat functional quality.
{"title":"Integrated hyperspectral–RGB modeling for the estimation of wheat protein and dough rheological properties using machine and deep transfer learning","authors":"Shaohua Zhang , Qianya Cheng , Tiantian Wang , Changjun Dai , Jichun Tian , Wei Feng , Chenyang Wang , Tiancai Guo , Li He","doi":"10.1016/j.crfs.2026.101329","DOIUrl":"10.1016/j.crfs.2026.101329","url":null,"abstract":"<div><div>The rapid non-destructive estimation of wheat protein properties and dough rheological characteristics is of great significance for ensuring processing quality, food safety, and variety classification. This study established a multi-source remote sensing framework integrating hyperspectral and red–green–blue (RGB) data. By extracting wavelet features (WFs) and color indices (CIs), and applying Pearson correlation analysis combined with the successive projections algorithm–variance inflation factor (SPA-VIF) for feature selection, partial least squares regression (PLSR), extreme gradient boosting (XGBoost), and attention-based multi-task learning (MTL-AM) were employed to predict wheat protein and rheological traits. The results showed that the fusion of wavelet features with RGB images significantly improved model prediction accuracy, and that the estimation performance of XGBoost and MTL-AM was significantly higher than that of PLSR. To further improve the estimation accuracy of the farinograph quality number (FQN), the combined MTL-AM–XGBoost model achieved the highest accuracy (R<sup>2</sup> = 0.982, RMSE = 8.975, MAE = 7.087, RPD = 6.077). This study provides an effective technical solution for the non-destructive, high-throughput monitoring of wheat functional quality.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101329"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146141374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2026.101310
Martina Cassarino , Gianluca Giuberti , Margherita Dall’Asta , Hanieh Moshtaghian , Marta Bianchi
Grain-based products, particularly whole grains, are integral to a healthy and sustainable diet. However, their nutritional quality and environmental impact vary, necessitating consideration of both aspects in sustainability assessments. This study aimed to identify nutritional indicators for grain-based foods and evaluate their suitability as functional units for carbon footprint analysis of Swedish products. Six indicators—CFQS-5, Keyhole, NRF11.3, NR-FIcarb, Nutri-Score, and Nutri-Scorewholegrain—were applied to 356 foods. Nutri-Score classified the highest proportion of products as high-quality (40 %), while Keyhole classified the fewest (13 %). Correlation with wholegrain content was strongest for CFQS-5 and weakest for Nutri-Scorewholegrain. NRF11.3 and NR-FIcarb emerged as the most suitable functional units for carbon footprint calculations, showing moderate, statistically significant positive correlations with wholegrain content (ρ = 0.452 for NRF11.3, ρ = 0.475 for NR-FIcarb, both p < 0.001) and effectively rating grain-food categories in line with dietary guidelines. Transitioning from a weight-based to a nutrition-based functional unit, expressed as either NRF11.3 or NR-FIcarb, did not alter the finding that rice and sweet bakery products had the highest greenhouse gas emissions. However, it highlighted the favorable nutritional quality of “hard bread and crusts” and “flour, cereals, grains, and crushed cereals,” leading to reduced carbon footprints. These findings demonstrate that NRF11.3 and NR-FIcarb are equally effective in assessing the quality of grain-based foods and can be applied in food life cycle assessments, providing a practical tool for identifying foods with lower climate impact and higher nutritional value.
{"title":"Nutritional quality indicators as complementary functional units for the sustainability assessment of grain-based foods in Sweden","authors":"Martina Cassarino , Gianluca Giuberti , Margherita Dall’Asta , Hanieh Moshtaghian , Marta Bianchi","doi":"10.1016/j.crfs.2026.101310","DOIUrl":"10.1016/j.crfs.2026.101310","url":null,"abstract":"<div><div>Grain-based products, particularly whole grains, are integral to a healthy and sustainable diet. However, their nutritional quality and environmental impact vary, necessitating consideration of both aspects in sustainability assessments. This study aimed to identify nutritional indicators for grain-based foods and evaluate their suitability as functional units for carbon footprint analysis of Swedish products. Six indicators—CFQS-5, Keyhole, NRF11.3, NR-FI<sub>carb</sub>, Nutri-Score, and Nutri-Score<sub>wholegrain</sub>—were applied to 356 foods. Nutri-Score classified the highest proportion of products as high-quality (40 %), while Keyhole classified the fewest (13 %). Correlation with wholegrain content was strongest for CFQS-5 and weakest for Nutri-Score<sub>wholegrain</sub>. NRF11.3 and NR-FIcarb emerged as the most suitable functional units for carbon footprint calculations, showing moderate, statistically significant positive correlations with wholegrain content (ρ = 0.452 for NRF11.3, ρ = 0.475 for NR-FIcarb, both p < 0.001) and effectively rating grain-food categories in line with dietary guidelines. Transitioning from a weight-based to a nutrition-based functional unit, expressed as either NRF11.3 or NR-FIcarb, did not alter the finding that rice and sweet bakery products had the highest greenhouse gas emissions. However, it highlighted the favorable nutritional quality of “hard bread and crusts” and “flour, cereals, grains, and crushed cereals,” leading to reduced carbon footprints. These findings demonstrate that NRF11.3 and NR-FIcarb are equally effective in assessing the quality of grain-based foods and can be applied in food life cycle assessments, providing a practical tool for identifying foods with lower climate impact and higher nutritional value.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101310"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145972904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The term Next Generation Probiotics (NGPs) refers to microbial strains positively impacting on human health, but do not belong to common probiotic species (e.g., lactic acid bacteria, LAB). We characterized genomically and phenotypically 14 strains isolated from the gut microbiome of healthy individuals, to evaluate their ability to produce urolithins, equol and short-chain fatty acids (SCFA). The 4 most promising strains (namely Bacteroides uniformis A4, Bacteroides thetaiotaomicron A14, unclassified Bacteroidaceae A26 and unclassified Lachnospiraceae A49) were used for the production of a synbiotic formulation, containing the strains and the precursors of health-promoting molecules. This dietary supplement was administered for 2 weeks to a continuous mucosal-Simulator of the Human Intestinal Microbial Ecosystem (mSHIME) model inoculated with a faecal sample from a low fiber-consuming donor. We performed Shotgun Metagenome Sequencing on a total of 204 samples collected from lumen and mucosa compartments, and determined the concentration of SCFA, equol and urolithin. Our results highlighted that the potential NGP strains contained in the supplement persisted in the gut ecosystem during 2 weeks of washout (Wilcoxon's rank sum test, p-value <0.05). In addition, the treatment led to an enrichment in beneficial taxa and to an increase in the production of SCFAs (p-value <0.05). This study demonstrated that feeding the gut microbiota with NGPs and dietary prebiotics can modulate both the gut microbiome and metabolome, suggesting a potential beneficial impact on human health. However, further in vivo studies are needed to confirm these results.
{"title":"Development of a synbiotic dietary supplement containing potential Next Generation Probiotics for modulation of the gut microbiome and metabolome","authors":"Alessia Esposito , Vincenzo Valentino , Silvia Tagliamonte , Giuseppina Sequino , Paola Vitaglione , Danilo Ercolini , Francesca De Filippis","doi":"10.1016/j.crfs.2025.101289","DOIUrl":"10.1016/j.crfs.2025.101289","url":null,"abstract":"<div><div>The term Next Generation Probiotics (NGPs) refers to microbial strains positively impacting on human health, but do not belong to common probiotic species (e.g., lactic acid bacteria, LAB). We characterized genomically and phenotypically 14 strains isolated from the gut microbiome of healthy individuals, to evaluate their ability to produce urolithins, equol and short-chain fatty acids (SCFA). The 4 most promising strains (namely <em>Bacteroides uniformis</em> A4, <em>Bacteroides thetaiotaomicron</em> A14, unclassified <em>Bacteroidaceae</em> A26 and unclassified <em>Lachnospiraceae</em> A49) were used for the production of a synbiotic formulation, containing the strains and the precursors of health-promoting molecules. This dietary supplement was administered for 2 weeks to a continuous mucosal-Simulator of the Human Intestinal Microbial Ecosystem (mSHIME) model inoculated with a faecal sample from a low fiber-consuming donor. We performed Shotgun Metagenome Sequencing on a total of 204 samples collected from lumen and mucosa compartments, and determined the concentration of SCFA, equol and urolithin. Our results highlighted that the potential NGP strains contained in the supplement persisted in the gut ecosystem during 2 weeks of washout (Wilcoxon's rank sum test, p-value <0.05). In addition, the treatment led to an enrichment in beneficial taxa and to an increase in the production of SCFAs (p-value <0.05). This study demonstrated that feeding the gut microbiota with NGPs and dietary prebiotics can modulate both the gut microbiome and metabolome, suggesting a potential beneficial impact on human health. However, further <em>in vivo</em> studies are needed to confirm these results.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101289"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.crfs.2025.101287
Bo Wan, Quanping Yan, Fuwei Xie, Chenfeng Hua, Cong Nie, Xuejie Li, Pingping Shang, Xiaobing Zhang, Hongbo Wang, Bin Peng, Chengjie Ma, Ge Zhao
Modulating cooling sensation is crucial for enhancing consumer appeal in food and daily chemical products. Conventional methods struggle to quantify cooling sensation and its synergistic effects, especially in mimicking human perception. Here, we developed a highly sensitive cell-based biosensor for in vitro cooling sensation assessment. This biosensor successfully quantified menthol, WS-3, and WS-23. Notably, the Chou-Talalay method was integrated with the biosensor to quantitatively investigate synergistic and antagonistic effects among these cooling agents. Our strategy revealed that interactions were highly dependent on both combinations and ratios; for instance, menthol/WS-3 (1:3) showed pronounced synergism, while certain WS-3/WS-23 ratios (1:3) exhibited antagonism. Sensory evaluation strongly correlated with biosensor measurements, confirming the high predictive validity of our method. This biomimetic strategy establishes a new paradigm for physiologically relevant cooling sensation analysis. Moreover, this integrated biosensor and the Chou-Talalay method also holds significant potential for exploring other taste analyses.
{"title":"Cooling sensation biosensor coupled with the Chou-Talalay method for quantitative assessment of interaction patterns in binary cooling agent mixtures","authors":"Bo Wan, Quanping Yan, Fuwei Xie, Chenfeng Hua, Cong Nie, Xuejie Li, Pingping Shang, Xiaobing Zhang, Hongbo Wang, Bin Peng, Chengjie Ma, Ge Zhao","doi":"10.1016/j.crfs.2025.101287","DOIUrl":"10.1016/j.crfs.2025.101287","url":null,"abstract":"<div><div>Modulating cooling sensation is crucial for enhancing consumer appeal in food and daily chemical products. Conventional methods struggle to quantify cooling sensation and its synergistic effects, especially in mimicking human perception. Here, we developed a highly sensitive cell-based biosensor for <em>in vitro</em> cooling sensation assessment. This biosensor successfully quantified menthol, WS-3, and WS-23. Notably, the Chou-Talalay method was integrated with the biosensor to quantitatively investigate synergistic and antagonistic effects among these cooling agents. Our strategy revealed that interactions were highly dependent on both combinations and ratios; for instance, menthol/WS-3 (1:3) showed pronounced synergism, while certain WS-3/WS-23 ratios (1:3) exhibited antagonism. Sensory evaluation strongly correlated with biosensor measurements, confirming the high predictive validity of our method. This biomimetic strategy establishes a new paradigm for physiologically relevant cooling sensation analysis. Moreover, this integrated biosensor and the Chou-Talalay method also holds significant potential for exploring other taste analyses.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"12 ","pages":"Article 101287"},"PeriodicalIF":7.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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