INFORM June 2026

38 INFORM JUNE 2026 , VOL. 37, NO. 6

reduced cooking loss of the patties. In addition, smaller reductions in thickness and diameter were observed, indicating an improvement in patty quality. Moisture, crude ash, crude fat, and crude protein contents significantly decreased in the MRP-sup plemented patties ( p < 0.05). Significantly higher levels of volatile compounds related to meat and fat notes, particu larly ( E )-2-heptenal, heptanal, octanal, and 1-octen-3-ol, were detected in the pat ties supplemented with MRPs ( p <0.05). Acetic acid, octa noic acid, 2-pentylfuran, and 3-octen-2-one, which have undesirable effects, were sig nificantly reduced ( p < 0.05). This study highlights the potential of Spirulina-based MRPs to improve the nutrition al quality and volatile profile of plant-based patties. PLANT-BASED ANTIOXIDANTS IN OIL STORAGE: MECHANISMS, APPLICATIONS AND CHALLENGES Zhang, T., et al. , Journal of Food Measurement and Characterization , 2026. The oxidation stability of oil is a key factor determining its quality, safety and shelf life. Under the dual trends of sustainable transformation and healthy consumption, plant-based antioxidants have become a research hotspot. It not only enhances the oxidation stability of oils and fats and improves their flavor, but more importantly, it mostly comes from agricultur al by-products, which is in line

with the concept of circular economy and helps promote the low-carbon transfor mation of the food system. However, its application still faces challenges such as stability, matrix compatibility, sensory characteristics and standardization. This article systematically reviews the latest progress of plant-based antioxidants in the application of edible oil storage. The focus is on elaborating its in vitro antioxidant mechanism and structure–activity relation ship, the quality structure and oxidation dynamics of edible oil during storage, as well as the influence of plant-based antioxidants on the storage of edible oil (the potential of nano-delivery systems and compound interactions). In addition, this article further explores its usage norms and challenges, with the aim of providing theoretical support and practical guidance for es tablishing a more sustainable, healthy and standardized ap plication path for plant-based antioxidants. MICROWAVE-ASSISTED PRODUCTION OF UNDERUTILIZED MOTH BEAN ( VIGNA ACONITIFOLIA ) PROTEIN CONCENTRATE: INFLUENCE OF IRRADIATION ON PROTEIN EXTRACTION YIELD, PHYSICOCHEMICAL, FUNCTIONAL, ANTIOXIDANT, AMINO ACID PROFILE, AND IN

sential nutrients, widely used in traditional diets across Asia. Its proteins possess signifi cant functional and nutritional potential, but conventional extraction methods often limit yield and bioactivity. This study evaluated the impact of microwave-assisted ex traction (MAE) on moth bean protein (MMBP) in compar ison with native moth bean protein (NMBP). Protein yield improved from 18.46% (NMBP) to 21.43% (MMBP), while pro tein content increased from 70.90% to 74.85%. Structural analyses showed clear mod ifications, with Fourier trans form infrared spectroscopy revealing shifts in amide I (1571–1663 cm −1 ) and amide II (1410–1548 cm −1 ) bands, and Thermogravimetric analysis indicating higher mass loss in MMBP. Particle size reduced significantly from 354.22 nm (NMBP) to 261.01 nm (MMBP), while zeta potential increased from −18.81 to −23.55 mV, re flecting greater stability. In-vi tro digestibility improved from 76.13% to 82.89%, supported by unfolding-driven exposure of peptide sites. Amino acid content increased from 66.61 to 71.56 g/100 g protein, with notable rises in leucine (4.87–6.02 g/100 g) and valine (3.25–3.92 g/100 g). Bioactivity was enhanced, with higher phenolics (2.89–3.95 mg GAE/g), and flavonoids (1.80– 2.65 mg QE/g), alongside reduced tannins (1.48–0.93mg CE/g) and phytic acid (4.09– 2.03 mg/g). These findings establish MAE as an effective strategy to enhance the functional and nutritional quality of moth bean proteins.

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VITRO DIGESTIBILITY Patil, N. D., et al. , Food

Bioscience , 77, 108406, 2026. Moth bean ( Vigna aconitifolia ) is a legume rich in proteins, bioactive compounds, and es