This study aimed to investigate if imidazole dipeptides (IDPs) undergo heat-induced denaturation and to identify denatured IDPs in food products. Herein, IDPs were heated at 120 °C for 4 h in both model systems and vario...This study aimed to investigate if imidazole dipeptides (IDPs) undergo heat-induced denaturation and to identify denatured IDPs in food products. Herein, IDPs were heated at 120 °C for 4 h in both model systems and various foods for denaturation and subjected to mass spectrometry and nuclear magnetic resonance analyses. Notably, denatured carnosine, anserine, and balenine were identified as acryloyl-histidine, acryloyl-Nπ-methyl-histidine, and acryloyl-Nτ-methyl-histidine, respectively. These acryloyl-histidine-related components were not detected in raw meat samples, but their levels increased significantly after heat treatment. Additionally, they were found in commercially available processed meat products and IDP-containing supplements. Further, acrylamide was not detected post-heating at 120 °C, indicating that IDPs do not serve as a precursor for acrylamide under typical cooking conditions below 150 °C. Overall, these findings link the IDP denaturation pathway to the Maillard reaction and its influence on the bioavailability of acryloyl-histidine-related components and potential health effects, considering their regular consumption in daily diets.
Tea bitterness is often perceived as stronger after cooling, particularly in theacrine-containing tea varieties, and arises from synergistic interactions among multiple bitter compounds. Theacrine and (-)-epigallocatechi...Tea bitterness is often perceived as stronger after cooling, particularly in theacrine-containing tea varieties, and arises from synergistic interactions among multiple bitter compounds. Theacrine and (-)-epigallocatechin gallate (EGCG) are major contributors, yet their temperature-dependent interactions remain unclear. This study investigated the influence of theacrine on EGCG bitterness at different temperatures using sensory evaluation, molecular dynamics (MD) simulations, site-directed mutagenesis and cell-based calcium assays, and electroencephalography (EEG). Sensory results showed bitterness synergistic effects (σ > 1) between theacrine and EGCG at threshold concentrations at 25, 37, and 45 °C. MD simulations revealed that theacrine stabilizes the TAS2R14-EGCG complex via hydrogen bonding and π-π stacking interactions. Cell-based assays demonstrated stronger TAS2R14-mediated calcium responses at lower temperatures and identified TYR107, PHE198, and HIS276 as important residues. EEG analysis further showed increased cortical delta and beta activity associated with bitter perception. This study provides a cross-modal framework for temperature-dependent bitterness perception and its modulation.
Aqueous enzymatic extraction (AEE) is a promising green technology for peanut oil production; but its industrial application remains limited by low oil recovery. In this study, cold plasma (CP) was integrated into AEE to...Aqueous enzymatic extraction (AEE) is a promising green technology for peanut oil production; but its industrial application remains limited by low oil recovery. In this study, cold plasma (CP) was integrated into AEE to elucidate how CP-induced physicochemical and structural modifications affect oil release and protein behavior during initial stage of AEE. CP promoted lipid enrichment in the emulsion layer, accompanied by reduced interfacial protein coverage. The oil content of the emulsion layer reached a maximum of 77.3% after 8 min of treatment, resulting an increase of 9.4%. SDS-PAGE analysis revealed the selective desorption of interfacial proteins, including caleosin, arachin basic subunits, oleosin-A and B. Spectroscopic analyses and sulfhydryl quantification indicated partial unfolding of aqueous-layer proteins, as evidenced by increased surface hydrophobicity without detectable covalent cross-linking. These structural alterations were associated with improved oil-holding, emulsifying, and foaming properties. This study provides mechanistic insight into CP-assisted green oil extraction.
This study integrated physiological data, widely targeted metabolomics, and transcriptomics from four key developmental stages of flavorful green eggplant. A metabolite map centered on bioactive compounds was constructed...This study integrated physiological data, widely targeted metabolomics, and transcriptomics from four key developmental stages of flavorful green eggplant. A metabolite map centered on bioactive compounds was constructed based on their accumulation and expression patterns. We further identified key quality traits in eggplant, including sugars, organic acids, pectin, steroidal glycoalkaloids, and antioxidant compounds, and elucidated the dynamic accumulation processes and biosynthetic pathways of these quality-related metabolites. At 30 days post-anthesis, eggplants have a higher pectin content, a softer texture, and accumulate more flavor metabolites. However, by 60 days post-anthesis, the skin turns yellow and the flavor substances decrease. Although the commercial value drops sharply, a large number of flavonoid metabolites accumulate. This study revealed the metabolic regulatory network governing quality traits during the ripening of flavorful green eggplants, offering a theoretical foundation and molecular resources for quality breeding, determination of optimal harvest time, and development of medicinal processing applications.
Nickel ferrite (NiFeO)-based poly-L-cysteine (PLC)-functionalized nanocomposite (NiFeO/PLC-NC) is a promising material for detecting toxic heavy metals (HMs), including Cd, Co, Ni, and Pb, in milk samples. In the current...Nickel ferrite (NiFeO)-based poly-L-cysteine (PLC)-functionalized nanocomposite (NiFeO/PLC-NC) is a promising material for detecting toxic heavy metals (HMs), including Cd, Co, Ni, and Pb, in milk samples. In the current investigation, nickel ferrite nanoparticles (NiFe₂O₄-NPs) were synthesized via a sol-gel method and subsequently functionalized with PLC to obtain NiFeO/PLC-NC. The NiFeO/PLC-NC was characterized through various analytical techniques, including Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy, revealing its optimal structure and surface properties. The synthesized NiFeO/PLC-NC was employed as an adsorbent to detect HMs in milk samples using a solid-phase extraction-based flame atomic absorption spectrometry method. The experimental results indicated that the adsorption capacity of NiFeO/PLC-NC was significantly affected by pH, adsorbent dosage, sample volume, and eluent type. The developed NiFeO/PLC-NC-based SPE method exhibited excellent sensitivity and accuracy, with detection limits of 0.0101 μg L for Cd, 0.0236 μg L for Co, 0.0350 μg L for Ni, and 0.0051 μg L for Pb. The NiFeO/PLC-NC-based SPE method was validated using certified reference material and real milk samples, demonstrating high analytical accuracy with recoveries exceeding 90% and relative standard deviations below 3.0%. These results confirm that the developed sorbent provides a reliable and efficient platform for the simultaneous determination of HMs in milk samples.
In the context of a circular economy, the potential of beetroot (Beta vulgaris L.) waste (leaves and peels) was investigated. The activity of unfermented and kombucha-fermented extracts was compared using tests for antio...In the context of a circular economy, the potential of beetroot (Beta vulgaris L.) waste (leaves and peels) was investigated. The activity of unfermented and kombucha-fermented extracts was compared using tests for antioxidant activity, cytotoxicity, anti-inflammatory activity, antimicrobial activity, and transepidermal water loss (TEWL). Fermentation lasting 20 days (F20) significantly increased the bioavailability of compounds. Fermentation of root peels (F20) demonstrated the highest antioxidant capacity, achieving 65% inhibition of ABTS radicals. In anti-inflammatory tests, it most strongly inhibited IL-6, reducing the level of this cytokine from 5.31-fold (for the positive control with LPS) to only 3.61-fold. Furthermore, the F20 extract effectively improved the epidermal barrier by reducing TEWL and demonstrated potent antimicrobial activity, with a zone of inhibition for S. aureus of 18 mm. Cytotoxicity studies demonstrated good cell tolerance (viability above 100%) at low concentrations, while higher doses limited cell survival. The results confirm that fermented beet waste can be transformed into multifunctional, sustainable health-promoting raw materials.
Antioxidants and metal ions require identification to elucidate their biological roles and associated health benefits. Recently, multi-modal sensors based on nanozymes have emerged as innovative tools. However, integrati...Antioxidants and metal ions require identification to elucidate their biological roles and associated health benefits. Recently, multi-modal sensors based on nanozymes have emerged as innovative tools. However, integrating multi-channel data with machine learning remains underexplored. Here, we present a multi-modal sensor based on a Layered Double Hydroxide (LDH) nanozyme framework. This sensor integrates a fluorescent probe within the LDH interlayer and utilizes the intrinsic peroxidase-like (POD) activity of its layers. Notably, this design generates independent dual-mode fluorescence and colorimetric signals free from crosstalk. Experimental results demonstrate distinct fingerprints for nine common antioxidants and metal ions, adaptable to complex food matrices. We further integrated the nanozyme into a sodium alginate (SA) hydrogel microplate for a practical, smartphone-assisted assay. Combined with a Random Forest (RF) algorithm, the system achieves 96.3% classification accuracy. Demonstrating reliable recognition/classification performance and practical applicability, this robust intelligent sensing strategy provides a promising proof-of-concept platform toward food quality monitoring.
A hierarchical self-assembled delivery system for β-carotene was developed using short-chain debranched starch, β-cyclodextrin, and chitosan. The effects of starch multi-scale structure, regulated by enzymatic debranchin...A hierarchical self-assembled delivery system for β-carotene was developed using short-chain debranched starch, β-cyclodextrin, and chitosan. The effects of starch multi-scale structure, regulated by enzymatic debranching for 12, 24, or 36 h, on encapsulation efficiency, in vitro release, and ABTS radical scavenging was systematically investigated. β-Carotene was first incorporated into β-cyclodextrin to form an inclusion complex with an encapsulation efficiency of 52.39 μg/mg. Subsequent co-assembly with short-chain debranched starch and chitosan produced β-carotene-loaded particles with hydrodynamic diameters of 3.20-3.61 μm, high encapsulation efficiencies of 84.68-92.73% (w/w), and loading capacities of 7.03-7.81 mg/g. β-CC-S exhibited the highest encapsulation efficiency of 92.73% (w/w), representing a 9.5% increase compared with β-CC-S. In contrast, the formulation prepared with starch debranched for 24 h (β-CC-S) exhibited the most favorable sustained release performance which was associated with the highest crystallinity of S (39.93%). This ordered structure reduced premature gastric release and supported sustained intestinal release, with 85.90% (w/w) of β-carotene released after 6 h in the simulated intestinal phase and 1.07 mg β-carotene/g particles still retained. These release kinetics reduced burst release and rapid local accumulation of β-carotene, which may favor intestinal availability and subsequent conversion to vitamin A. This study highlights the importance of starch multi-scale structural regulation in designing carbohydrate-based carriers for the delivery of hydrophobic bioactive compounds in functional foods.
Purified naringinase from Bacillus megaterium was immobilized on agarose, calcium alginate, and CaCO₃/CMC supports to enhance catalytic performance for food applications. Among the matrices, calcium alginate exhibited th...Purified naringinase from Bacillus megaterium was immobilized on agarose, calcium alginate, and CaCO₃/CMC supports to enhance catalytic performance for food applications. Among the matrices, calcium alginate exhibited the highest immobilization efficiency (96.33%) and activity retention, followed by CaCO₃/CMC and agarose. Immobilization broadened the operational stability range, improved thermal and pH tolerance, and enabled reusability up to ten cycles. Kinetic analysis revealed reduced Vmax and increased Km compared to the free enzyme, indicating diffusional limitations, while CaCO₃/CMC retained comparatively higher catalytic efficiency. All immobilized systems effectively reduced naringin content in Citrus juice, with calcium alginate showing superior debittering performance. This study provides the first systematic comparative evaluation of multiple supports for purified bacterial naringinase, demonstrating that the support-dependent microenvironment plays a critical role in enzyme functionality, offering a scalable approach for industrial Citrus debittering and functional food processing.
The influence of ripening and lactic acid bacteria consortia on the volatile profile of five Castellano cheese batches was evaluated using HS-SPME coupled with GC × GC-ToFMS. A control batch was produced with a commercia...The influence of ripening and lactic acid bacteria consortia on the volatile profile of five Castellano cheese batches was evaluated using HS-SPME coupled with GC × GC-ToFMS. A control batch was produced with a commercial starter comprising two lactococcal strains, while four experimental batches combined this starter with autochthonous strains of Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Leuconostoc mesenteroides. In one batch, the commercial acidifying culture was replaced with an autochthonous Lactococcus lactis. A non-targeted metabolomic approach detected 280 volatile compounds, with carboxylic acids (>50%) dominating, followed by ketones (15%), alcohols (12%), aldehydes (5%), and esters (2%). Principal component analysis revealed similar temporal trajectories across batches, with increasing divergence during ripening, while cluster analysis distinguished control from experimental cheeses. The inclusion of lactobacilli significantly enhanced volatile compound abundance, and after 240 days, 68 compounds differed markedly among cheeses produced with distinct bacterial consortia, highlighting the critical role of starter composition in flavour development.
The application of docosahexaenoic acid (DHA) in functional foods is severely restricted by its susceptibility to oxidative degradation. To overcome this, a novel bioactive delivery vehicle was engineered using Haematoco...The application of docosahexaenoic acid (DHA) in functional foods is severely restricted by its susceptibility to oxidative degradation. To overcome this, a novel bioactive delivery vehicle was engineered using Haematococcus pluvialis protein (HPP) and glycosylated soy protein amyloid fibrils (AFS) via emulsion electrospinning. This study investigated the physicochemical properties and oxidation stability of core-shell nanofibers fabricated from spinning solution with varying oil contents (0-4%). The spinning solutions exhibited shear-thinning non-Newtonian fluid behavior. The incorporation of oil increased the hydrophobicity of the nanofiber films, with the water contact angle rising from 46.8° (0% oil) to 86.4° (40% oil) due to physical cross-linking. Transmission electron microscopy (TEM) revealed that the 30% oil content group (E) formed a distinct, uniform hollow core-shell structure, driven by the optimal balance between conductivity and viscosity. Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) suggested the presence of hydrogen bonding interactions between the lipid core and the polymer shell significantly enhanced thermal stability. Crucially, accelerated oxidation tests demonstrated a synergistic protective mechanism combining the physical barrier of the nanofiber shell with the chemical antioxidant activity of HPP. After 7 days, the E nanofibers exhibited the lowest accumulation of primary and secondary oxidation products (POV: 238.66 ± 2.72 mmol/kg oil; TBARS: 49.26 ± 3.91 mg/kg oil), representing a 63.6% reduction in POV and 33.3% reduction in TBARs compared to the unencapsulated control (POV: 656.07 ± 2.14 mmol/kg oil; TBARS: 73.88 ± 0.27 mg/kg oil). This study supports the potential use of amyloid-fibril-stabilized natural interfaces for the efficient preservation of functional lipids, highlighting the superior synergistic protective effect of the HPP-AFS composite system.
Functional starter cultures were evaluated for their effects on purine compounds, uric acid (UA), and xanthine oxidase (XOD) activity during fermented lamb jerky processing. Five treatment groups, including CG, 37×-3, x3...Functional starter cultures were evaluated for their effects on purine compounds, uric acid (UA), and xanthine oxidase (XOD) activity during fermented lamb jerky processing. Five treatment groups, including CG, 37×-3, x3-2b, 3×-2B, and 2111 CB, were analyzed across pickling, fermentation, drying, and maturation stages. The results showed that starter cultures significantly affected the dynamic changes in individual purines, total purines, UA, and XOD activity. The increase in purine contents on a FW basis during late processing was closely related to moisture-loss-driven concentration effects. After DM correction, x3-2b maintained relatively low total purine and A + Hx levels, suggesting a more stable effect on reducing purine accumulation, indicating its potential as a candidate starter culture for low-purine fermented lamb jerky production. Although 37×-3 showed strong XOD-inhibitory potential and reduced UA levels, its residual total purine content remained relatively high. These findings provide a basis for using functional starter cultures to regulate purine accumulation and UA formation in fermented meat products.
Yeast β-glucan and oat β-glucan exhibit distinct molecular architectures that may differently regulate starch structure and digestibility during food processing. This study aimed to compare the effects of these two β-glu...Yeast β-glucan and oat β-glucan exhibit distinct molecular architectures that may differently regulate starch structure and digestibility during food processing. This study aimed to compare the effects of these two β-glucans incorporated before and after extrusion on the physicochemical properties, multiscale structure, and in vitro digestibility of extruded corn starch. Extrusion significantly decreased the relative crystallinity of corn starch and transformed its crystalline structure to a V-type pattern. Incorporation of β-glucans before extrusion led to more pronounced interactions between starch and β-glucan molecules than post-extrusion addition. Samples containing yeast β-glucan exhibited lower water solubility, higher short-range ordered structure, and higher relative crystallinity values than those containing oat β-glucan, indicating the formation of a more rigid structure. Moreover, the findings on rheology and pasting properties showed that the former system had higher viscosity than the latter, further confirming stronger structural reinforcement in systems incorporating yeast β-glucan before extrusion. Finally, the starch system containing yeast β-glucan exhibited a higher resistant starch content (32.09%) and lower estimated glycemic index (83.80 ± 0.11) compared with those containing oat β-glucan (28.34%, 84.96 ± 0.21), indicating greater digestion resistance. These results suggest that the molecular architecture of β-glucans and their timing of incorporation may influence the structural organization and digestion behavior of extruded starch systems.
Silane modification methods are typically designed to address the water sensitivity and interfacial bonding defects in materials with high hydroxyl content. However，these methods often require the use of organic solvent...Silane modification methods are typically designed to address the water sensitivity and interfacial bonding defects in materials with high hydroxyl content. However，these methods often require the use of organic solvents and complex processes. In this study, we introduce an innovative one-step method that incorporates silane modification reactions directly into a nanocellulose fibrils(CNF)/polyvinyl alcohol (PVA) mixture under aqueous conditions and strategically modulated silane self-polymerization. Notably, the MK-K-CNF@PVA film, which contains silane self-polymerizing fillers, features a unique biomimetic structure that combines both the lotus leaf and nacre. It exhibits impressive mechanical strength of 110.98 MPa, with a tensile strain of 216.09%. Its barrier properties (OTR: 0.026 cm·mm·m·day·0.1 MPa; WVTR: 0.033 g·mm·m·day) are superior to the vast majority of packaging materials on the market. Additionally, the film has an hydrophobic angle of 116.65°. Importantly, MK-K-CNF@PVA maintains excellent mechanical and barrier properties even under high-humidity conditions. The fruit preservation experiment showcased its practical applications within the packaging industry. Simultaneously, MK-K-CNF@PVA demonstrates exceptional coating capabilities. This work paves the way for biodegradable polymers to replace conventional plastic packaging materials and introduces a novel concept for silane-modified high-hydroxyl-content materials.
ACP or MA esterification have attracted widespread attention owing to altering the function of starch. However, the effect of ACP pretreatment on MA esterification and the final starch properties remains underexplored. T...ACP or MA esterification have attracted widespread attention owing to altering the function of starch. However, the effect of ACP pretreatment on MA esterification and the final starch properties remains underexplored. This study explored how varying durations of ACP pretreatment influence the esterification efficiency of MA with YS. With increasing ACP pretreatment time to 4 min, DS and RE of malate YS initially increased and then stabilized. The introduction of more MA groups disrupted double helical structure and caused the decrease in long-range and short-range order, consequently leading to a decrease in swelling power, initial decomposition temperature and initial weightlessness rate, and an increase in solubility. Notably, when ACP pretreatment time was 2 min, the RS content reached the maximum (68.05%) due to the combined effect of increased DS (steric hindrance and electrostatic repulsion, increased RS content) and starch depolymerization (cleavage of glycosidic bonds, decreased RS content). This study presented a new method for dual modification of starch, which has potential applications in low-GI foods.
Lactoferrin (LF) is susceptible to heat-induced denaturation and aggregation, This study shows that phosvitin (PSV) effectively enhance the thermal stability and suppresses heat-induced denaturation of LF by forming LF-P...Lactoferrin (LF) is susceptible to heat-induced denaturation and aggregation, This study shows that phosvitin (PSV) effectively enhance the thermal stability and suppresses heat-induced denaturation of LF by forming LF-PSV complexes utilizing PSV as a chaperone-like stabilizer. DSC measurements reveal that T of the complexes increased by up to 16 °C. Zeta potential and ITC demonstrate that the binding between LF and PSV is primarily driven by electrostatic interactions and hydrogen bonding, resulting in complexes with a zeta potential of -30 mV, reduced surface hydrophobicity and moderate colloidal stability. Free sulfhydryl content results indicated covalent interactions may also contribute during thermal treatment. Overall, PSV stabilizes LF not only through non-covalent interactions, including increased electrostatic repulsion, formation of a three-dimensional barrier protective shell, and embedding of hydrophobic groups, but also through covalent interactions. These findings elucidate the molecular basis for improved LF stability and pave the way for its broader application in functional foods.
Date seed, a by-product of date processing, is a rich source of phenolic compounds. However, the impact of roasting on digestibility, bioavailability and functionality remains unclear. This study evaluated roasting effec...Date seed, a by-product of date processing, is a rich source of phenolic compounds. However, the impact of roasting on digestibility, bioavailability and functionality remains unclear. This study evaluated roasting effects (light = 180 °C, medium = 200 °C, dark = 220 °C; 15 min) on phenolic composition, antioxidant activity, and bioaccessibility of seed from three date cultivars (Khadrawy, Medjool, Barhee) using in vitro digestion model. Total phenolic content and antioxidant capacity increased, peaking in the intestinal phase. In contrast, condensed tannins became undetectable after this stage. Gallic acid had the greatest bioaccessibility, exceeding 200% in the oral phase (e.g., 328.5% in medium-roasted Medjool) before declining to 85.9-188.0% in the intestinal phase. Protocatechuic acid also increased, reaching 372.9% in light-roasted Barhee. Light roasting enhanced release of free phenolics, medium roasting promoted bound phenolic release, and dark roasting reduced stability. These findings demonstrated that moderate roasting enhanced in vitro phenolic retention and bioaccessibility.
The study employed a natural deep eutectic solvent (NADES) to extract flavonoids from Lycium barbarum leaves (LBL) in order to overcome the limitations of conventional solvents. Betaine-ethylene glycol (NADES-11) was ide...The study employed a natural deep eutectic solvent (NADES) to extract flavonoids from Lycium barbarum leaves (LBL) in order to overcome the limitations of conventional solvents. Betaine-ethylene glycol (NADES-11) was identified as the optimal solvent and following process optimisation, the TFC reached 123.94 ± 1.04 mg RE/g (1.92-fold higher than 70% ethanol). FT-IR, SEM and intermolecular interaction calculations revealed that the stable hydrogen-bond network within NADES-11 confers it with high extraction efficiency. The purified extract (PLLF) was identified as containing 21 flavonoid and phenolic compounds, which exhibit potent antioxidant and anti-aging activities through multi-component synergistic effects. NADES-11 maintained a relative extraction rate of over 90% after three cycles, demonstrating excellent environmental sustainability and economic viability. The study provides a sustainable strategy for LBL flavonoid valorization, supporting the potential applications as natural antioxidants and anti-aging agents for functional foods, cosmetics, and pharmaceuticals.
Egg yolk flavor is a critical factor influencing consumer purchasing decisions and eating experiences, and it is gradually becoming an important dimension in the egg quality evaluation system. To investigate the function...Egg yolk flavor is a critical factor influencing consumer purchasing decisions and eating experiences, and it is gradually becoming an important dimension in the egg quality evaluation system. To investigate the functional molecules regulating egg yolk flavor change, we conducted flavoromics and multi-omics analyses on egg yolks from Bashang Long-tail Chickens (BL), White Leghorn Chickens (WL), and their hybrid offspring (WB). Six key volatile organic compounds (VOCs) were identified as significantly contributing to egg yolk flavor. Metabolic profiling revealed that lipids and lipid-like molecules, and organoheterocyclic compounds are the dominant categories of yolk metabolites. The associated lipid profile noted the regulatory role of linoleic acid in egg yolk metabolism. The constructed lipid-metabolite-flavor association network shows that LPG(16:1)/LPE(16:1)-13(S)-HODE-ethanol, 2-ethoxy-, PC(14:0_18:1)/LPE(16:1)/PE(18:0_16:1)-LysoPC(18:1(11Z))-1-pentanol and LPI(22:6)-PC(22:5)-1-pentanol are biomarkers that shape the flavor of different varieties of egg yolks. The research results provide important information for the systematic understanding of the flavor composition of BL, WL, and WB egg yolks, and provide a theoretical basis for egg flavor quality regulation and variety selection.
Simultaneous and accurate detection of structurally similar food antioxidants remains challenging. Existing nanozyme arrays, which focus on external conditions rather than intrinsic catalytic properties, exhibit limited...Simultaneous and accurate detection of structurally similar food antioxidants remains challenging. Existing nanozyme arrays, which focus on external conditions rather than intrinsic catalytic properties, exhibit limited signal diversity and discriminative power. This study developed three CDs with tailored peroxidase-like activities via controlled metal doping. Under identical conditions, they displayed intrinsic kinetic differences, serving as a multi-channel fingerprint source. A three-channel colorimetric sensor array constructed from these CDs enabled simultaneous qualitative (0.5-50 μM) and quantitative detection of 6 representative antioxidants covering diverse structural classes as model analytes. Response patterns were resolved using principal component and hierarchical cluster analyses. Integrated into a smartphone-assisted portable platform, the method demonstrated high accuracy, robustness, and anti-interference capability in juice and tea analysis. This work establishes a new design paradigm for high-performance sensor arrays based on programmable intrinsic fingerprints and provides a reliable tool for portable multiplexed antioxidant analysis in complex systems.