Abstract BACKGROUND Cereals are major staple foods, and seven newly registered herbicides have been permitted for cereal production in China. GB 2763‐2026 set temporary maximum residue limits for these compounds, yet no official multi‐residue detection method is available. This study aimed to develop and validate a modified acidified Quick, Easy, Cheap, Effective, Rugged and Safe liquid chromatography‐tandem mass spectrometry (QuEChERS‐LC‐MS/MS) method for simultaneous determination of pinoxaden, monosulfuron‐ester, pyribambenz‐propyl, quintrione, pyraclonil, tripyrasulfone and tefuryltrione in wheat flour, brown rice and corn. RESULTS Adding 10 mL L −1 formic acid into acetonitrile markedly improved the low recoveries of quintrione and tefuryltrione, raising recoveries from 52.1–62.3% to 88.6–91.5%. After optimizing hydration volume, vortex extraction time and primary secondary amine + C18 mixed sorbents, matrix effects were controlled within 0.81–1.19. Good linearities were obtained ( r 2 > 0.9945) over 5–100 μg L −1 . Limits of detection ranged from 0.01 to 1.08 μg kg −1 . Limits of quantification were 10 μg kg −1 , defined as the lowest validated spiked level meeting SANTE/11312/2021 criteria. At three spiked levels (10, 20 and 100 μg kg −1 ), mean recoveries were 78.5–118.5% with relative SD values of 1.9–8.8%, complying with SANTE/11312/2021 criteria. Among 80 real cereal samples, only three samples contained trace herbicide residues far below national temporary maximum residue limits. CONCLUSION The validated acidified QuEChERS‐LC‐MS/MS method is sensitive, rapid and reliable for monitoring seven herbicides in cereals. The formic acid‐assisted extraction strategy provides a universal reference for multi‐residue analysis of polar, easily‐adsorbed pesticides in cereal matrices. © 2026 Society of Chemical Industry.
Abstract BACKGROUND Postbiotic compounds offer advantages over viable probiotics because of their greater physicochemical stability. However, their incorporation into structured delivery systems that retain their functionality remains challenging. Combining Pickering emulsions with electrospinning may provide an effective approach for incorporating these compounds into functional fibrous matrices, but the effects of formulation variables on emulsion and fiber characteristics remain insufficiently understood. This study investigated the incorporation of postbiotic components derived from Lactobacillus rhamnosus GG using Pickering emulsion electrospinning and evaluated the effects of particle concentration and sunflower oil content on physicochemical and antioxidant properties. RESULTS Postbiotic preparations were characterized by high‐performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC–MS), and Fourier transform infrared (FTIR) spectroscopy. Increasing particle concentration from 5 to 15 g L −1 reduced emulsion droplet size and creaming while increasing viscosity, encapsulation efficiency, and fiber loading. The smallest fiber diameter (1.10 ± 0.10 μm) was obtained at the highest particle concentration and with the lowest oil content, whereas the largest (1.83 ± 0.15 μm) occurred at the lowest particle concentration and highest oil content. Encapsulation efficiency ranged from 62.33 ± 2.52% to 91.00 ± 1.00%. Antioxidant responses varied among assays. The 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activity increased with both particle concentration and oil content, reaching a maximum mean value of 51.33%, whereas ferric reducing antioxidant power (FRAP) increased with particle concentration but decreased with increasing sunflower oil content. Fourier transform infrared spectra also indicated molecular associations among the components of the electrospun system. CONCLUSION The particle‐to‐oil balance is a key determinant of emulsion behavior, encapsulation performance, antioxidant response, and fiber characteristics. Combining postbiotic‐derived components with Pickering emulsion electrospinning therefore represents a promising strategy for developing functional delivery systems for food‐related applications. © 2026 Society of Chemical Industry.
Abstract Sacha inchi ( Plukenetia volubilis ) is an underutilized Amazonian oilseed rich in polyunsaturated fatty acids, proteins, and other bioactive constituents. This systematic literature review synthesized proteomic, metabolomic, and lipidomic evidence on sacha inchi seeds and seed‐derived fractions, focusing on molecular composition, processing‐associated changes, and biological relevance. Searches were conducted in Scopus and Web of Science for English‐language studies published between 2015 and 2025, and 17 studies met the predefined eligibility criteria. Lipidomic analyses consistently identified α ‐linolenic acid and linoleic acid as major fatty acids, with changes in lipid classes and fatty‐acid composition associated with seed development and processing. Proteomic studies identified storage proteins, oleosins, and proteins associated with lipid metabolism, oxidative processes, peroxisomal functions, and cellular metabolism. Metabolomic analyses identified phenolic compounds, flavonoids, alkaloids, amino acids, sugars, and other metabolites, with profiles varying among developmental stages, processing conditions, and seed‐derived fractions. Integrated bioinformatic analyses identified recurring associations with lipid metabolism, fatty‐acid biosynthesis and degradation, oxidative processes, and other metabolic pathways. Collectively, these findings indicate complementary relationships among protein composition, metabolite profiles, lipid accumulation, and processing‐associated molecular changes. However, heterogeneity in seed matrices, analytical platforms, extraction procedures, and experimental models limit direct cross‐study comparison. Biological relevance ranged from experimentally measured outcomes to pathway‐based or computationally inferred associations. The evidence therefore supports molecular associations and mechanistic hypotheses but does not establish causal or clinical effects. Standardized workflows and targeted biochemical, in vivo , and human studies are required to strengthen translational interpretation. © 2026 Society of Chemical Industry.
Abstract The sensory quality of fresh horticultural products varies and is often judged against control cultivars, commercial standards, or target‐quality benchmarks. This mini‐review distinguishes three interconnected levels of sensory quality: analytical sensory quality, consumer‐perceived sensory quality, and consumer acceptance. It argues that methods for assessing consumer acceptance should be selected according to the decisions they are intended to inform. Reference‐based evaluation makes the comparison standard explicit during judgment and is relevant to cultivar replacement and quality preservation. In the ‘Degree of Satisfaction‐Difference’ method, consumers judge whether a test product is less satisfying than, as satisfying as, or more satisfying than a presented reference. Responses are analyzed within a signal detection theory framework to estimate reference‐relative satisfaction differences. Differences in harvest window, maturity, and postharvest stability may prevent evaluation of all products in a single set. A common reference may provide an explicit criterion across evaluation blocks, if its sensory quality remains demonstrably comparable. Reference‐based satisfaction complements hedonic liking. Monadic 9‐point hedonic testing efficiently measures how much each product is liked, but including a coded benchmark does not make the judgment reference‐relative. A non‐significant difference in liking neither establishes equivalence nor rules out a reference‐relative satisfaction difference. A monadic liking test and a reference‐based satisfaction test therefore address distinct questions: how much a product is liked and how satisfying it is relative to a specified standard. Their combined use is justified when both outcomes are needed and reference comparability can be maintained, supporting consumer‐oriented quality decisions in fresh horticultural products. © 2026 Society of Chemical Industry.
Abstract BACKGROUND Rice cake is a popular staple food, but it has a simple nutritional composition and high glycemic response. Germinated lentil flour ( GLF ) is rich in protein and bioactive polyphenols, and exhibits great potential in improving the nutritional and functional properties of cereal‐based foods. This study investigated the effects of GLF additions (0, 50, 100, 150 and 200 g kg −1 ) on the physicochemical, textural, in vitro digestibility and structural properties of rice cakes, aiming to provide a technical basis for developing low‐glycemic functional rice cake products. RESULTS GLF supplementation significantly increased the protein and polyphenol contents and antioxidant activity, as well as protein digestibility, in the rice cakes. The interaction between GLF protein and polyphenols strengthened the dough rheological properties and improved network structure. Appropriate GLF addition reduced the hardness, cohesiveness and chewiness of rice cakes without affecting springiness. Structural analyses demonstrated the increase of crystallinity and the proportion of disordered coils within the protein secondary structure. Meanwhile, GLF incorporation raised resistant starch ( RS ) content, leading to decreased hydrolysis index and predicted glycemic index values. Electronic nose analysis confirmed that GLF additions enhanced volatile flavor compounds, particularly aldehydes and ketones. CONCLUSION GLF modification effectively optimized the nutritional composition, textural characteristics and in vitro hypoglycemic potential of rice cakes. These findings provide a theoretical framework for developing functional staple foods with enhanced nutritional and sensory attributes. © 2026 Society of Chemical Industry.
