{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T05:05:16Z","timestamp":1789621516367,"version":"build-2803163510"},"reference-count":52,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32101954"],"award-info":[{"award-number":["32101954"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Highland barley seedlings are rich in bioactive phytochemicals and are suitable for the development of functional beverages. Environmental conditions during seedling cultivation are critical, with light quality being an important factor regulating plant secondary metabolism, nutritional composition, and sensory quality. However, the effects of light\u2010emitting diode (LED) light quality on the phytochemical profile, antioxidant capacity, and sensory properties of highland barley seedlings remain insufficiently understood. This study investigated effects of four light conditions \u2013 white, red, and blue LED light and darkness \u2013 on the overall quality of highland barley seedlings.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Blue light significantly increased total phenolics, flavonoids, vitamin C, and individual phenolic compounds, including chlorogenic acid and proanthocyanidin B2, and resulted in the highest 2,2\u2010diphenyl\u20101\u2010picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) antioxidant activity. Red light promoted higher\n                      <jats:italic>L<\/jats:italic>\n                      * and\n                      <jats:italic>b<\/jats:italic>\n                      * values and a unique aroma, characterized by elevated levels of sulfides and terpenes as determined using an electronic nose (E\u2010nose). Gas chromatography\u2013mass spectrometry (GC\u2013MS) analysis identified 34 volatile compounds, confirming these light\u2010induced changes. White light maximized chlorophyll content, probably because of its balanced red\u2013blue spectrum, whereas cultivation in darkness resulted in the highest free amino acid content because of altered metabolic priorities.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Light quality regulation can selectively affect the amino acid and chlorophyll content, color, and aroma of highland barley seedlings, with blue light being optimal for enriching bioactive compounds and improving antioxidant capacity. These findings provide a theoretical basis for light management strategies to improve the nutritional and commercial value of highland barley seedling products. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71078","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T04:53:44Z","timestamp":1789620824000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Light\u2010emitting diode illumination optimizes bioactive phytochemicals and sensory qualities in highland barley seedlings"],"prefix":"10.1002","author":[{"given":"Peili","family":"Lan","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering Tianjin University of Science and Technology  Tianjin 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