{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:34:03Z","timestamp":1793082843115,"version":"4.5.0"},"reference-count":58,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T00:00:00Z","timestamp":1792627200000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"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":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Sword bean, as a potential functional oilseed, is rich in multiple unsaturated fatty acids. This study aimed to establish a new solid\u2010state fermentation\u2010assisted extraction method for oil from sword beans with\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                      ATCC 6051. The oil yield from sword beans fermented for 72\u00a0h (SBO\u2010F) was 1.28% \u00b1 0.07%, representing a 30.67% increase compared to unfermented sword bean oil (SBO). The physicochemical properties of SBO\u2010F and SBO were analyzed. The results showed that SBO\u2010F exhibited a significantly higher iodine value and a lower saponification value (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05), indicating increased unsaturation and a higher proportion of long\u2010chain fatty acids. Gas chromatography\u2010mass spectrometry analysis revealed that fermentation increased the unsaturated fatty acid content from 77.15% to 80.02% and generated two new unsaturated fatty acids,\n                      <jats:italic>cis<\/jats:italic>\n                      \u201010\u2010pentadecenoic acid and erucic acid, that were not detected in SBO. Furthermore, the antioxidant activity of SBO\u2010F was significantly enhanced. The IC\n                      <jats:sub>50<\/jats:sub>\n                      value for the DPPH scavenging assay decreased from 2.01 \u00b1 0.13 to 1.31 \u00b1 0.11\u00a0mg\/mL, for the ABTS\n                      <jats:sup>+<\/jats:sup>\n                      scavenging assay from 14.38 \u00b1 1.39 to 8.46 \u00b1 0.33\u00a0mg\/mL, and for the hydroxyl radical scavenging assay from 4.57 \u00b1 0.06 to 3.97 \u00b1 0.11\u00a0mg\/mL. At a concentration of 5\u00a0mg\/mL, the ferric\u2010reducing antioxidant power increased from 262.15 \u00b1 15.66 to 319.90 \u00b1 8.54\u00a0\u00b5mol FeSO\n                      <jats:sub>4<\/jats:sub>\n                      \/L. These results indicate that solid\u2010state fermentation with\n                      <jats:italic>B. subtilis<\/jats:italic>\n                      is an effective and sustainable strategy that significantly improves the yield, nutritional quality, and antioxidant properties of sword bean oil, providing a theoretical basis for the development and utilization of sword bean as a functional oilseed.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71582","type":"journal-article","created":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T03:30:27Z","timestamp":1792726227000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Improve the Yield and Nutritional Quality of Sword Bean Oil With Solid\u2010State Fermentation\u2013Assisted Extraction Using\n                    <i>Bacillus subtilis<\/i>"],"prefix":"10.1111","volume":"91","author":[{"given":"Enzhao","family":"Yan","sequence":"first","affiliation":[{"name":"Innovation Center for Comprehensive Utilization of Medicinal and Edible Resources, School of Life Sciences Jianghan University  Wuhan China"},{"name":"Hubei Province Engineering Research Center for Legume Plants  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Wang","sequence":"additional","affiliation":[{"name":"Innovation Center for Comprehensive Utilization of Medicinal and Edible Resources, School of Life Sciences Jianghan University  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shitong","family":"Li","sequence":"additional","affiliation":[{"name":"Innovation Center for Comprehensive Utilization of Medicinal and Edible Resources, School of Life Sciences Jianghan University  Wuhan 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