{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:22Z","timestamp":1790567722394,"version":"4.1.0"},"reference-count":83,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      <jats:italic>Perinereis aibuhitensis<\/jats:italic>\n                      possess favorable nutritional and function properties that support its potential as a raw material for seafood\u2010based liquor. However, the systematic application of\n                      <jats:italic>P. aibuhitensis<\/jats:italic>\n                      and its Maillard reaction products in liquor formulation has not been reported. Therefore, we aimed to (1) optimize the formulation of\n                      <jats:italic>P. aibuhitensis<\/jats:italic>\n                      \u2010blended liquor (PBL) using a hybrid response surface methodology (RSM)\u2013back\u2010propagation (BP)\u2013genetic algorithm (GA) model; (2) evaluate its in vitro antioxidant capacity after simulated human gastrointestinal digestion; and (3) assess its anti\u2010inflammatory potential in lipopolysaccharide\u2010induced RAW264.7 macrophages. Single\u2010factor experiments and a gradient\u2010boosted decision tree model identified the key formulation variables. RSM and BP\u2013GA were then used to optimize the formulation. The optimized PBL was evaluated for antioxidant and anti\u2010inflammatory activities after simulated gastrointestinal digestion. The optimal formulation per 100\u00a0mL of 60% (v\/v) light\u2010flavor sorghum baijiu comprised 39.1\u00a0mL of\n                      <jats:italic>P. aibuhitensis<\/jats:italic>\n                      Maillard reaction solution, 4.0\u00a0mL of milk vetch honey, and 2.93\u00a0g of honeysuckle\u2013wild chrysanthemum extract. The optimized PBL achieved a high sensory score, exhibited significantly greater antioxidant activity than digested vitamin C, and significantly reduced TNF\u2010\u03b1, IL\u20106, and NO levels in lipopolysaccharide\u2010induced RAW264.7 macrophages. Overall, the hybrid RSM\u2013BP\u2013GA model is an effective strategy for developing seafood\u2010based blended liquors with desirable sensory and bioactive properties. Further in vivo validation, long\u2010term stability studies, and consumer acceptance evaluations are warranted.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71466","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:07:42Z","timestamp":1789549662000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Machine Learning\u2010Driven Optimization of a Functional Seafood\u2010Based Blended Liquor With Enhanced Sensory and Bioactive Properties"],"prefix":"10.1111","volume":"91","author":[{"given":"Ziqiao","family":"Zhao","sequence":"first","affiliation":[{"name":"Ocean College, Yantai Institute of China Agricultural University  Yantai Shandong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Teng","family":"Teng","sequence":"additional","affiliation":[{"name":"Ocean College, Yantai Institute of China Agricultural 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