{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T16:49:23Z","timestamp":1786121363977,"version":"build-2736575974"},"reference-count":66,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T00:00:00Z","timestamp":1785888000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"PRIMA Project"},{"name":"Karlovac University of Applied Sciences"},{"id":[{"id":"https:\/\/ror.org\/04y50an90","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000780","name":"European Union","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/019w4f821","id-type":"ROR","asserted-by":"publisher"}]},{"name":"UNIZG FFTB institutional project"},{"name":"Ministry of Science, Education and Youth of the Republic of Croatia"},{"id":[{"id":"https:\/\/ror.org\/0507etz14","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The growing demand for functional foods and personalized nutrition has increased interest in three-dimensional printing (3DP) as a technology for developing customized food products. Jostaberry (Ribes \u00d7 nidigrolaria), a fruit rich in antioxidant compounds, has rarely been explored in 3DP food applications. This study evaluated the suitability of jostaberry for producing 3DP snacks and investigated the effects of starch type (corn or wheat) and storage (12 days\/4 \u00b0C) on physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological stability. Both starch type and storage significantly influenced product characteristics, whereas storage was the main factor affecting stability. During storage, moisture loss, changes in total soluble solids, color differences, and reductions in organic acid concentrations were observed. Although condensed tannins and anthocyanins decreased by 27.6% and 37.3%, respectively, total phenolic content remained relatively stable, suggesting compound-specific changes rather than an overall loss of phenolics. Compared with wheat starch, corn starch resulted in higher total flavonoid and hydroxycinnamic acid contents, whereas wheat starch retained higher malic acid concentrations. Antioxidant capacity also gradually decreased during storage. Despite these changes, the 3DP snacks remained microbiologically stable and complied with food safety requirements throughout the storage period. These findings demonstrate that jostaberry is a promising functional ingredient for 3DP snacks, providing high bioactive potential and acceptable refrigerated storage stability.<\/jats:p>","DOI":"10.3390\/antiox15080971","type":"journal-article","created":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T09:16:22Z","timestamp":1785921382000},"page":"971","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Jostaberry (Ribes \u00d7 nidigrolaria) as a Functional Ingredient for 3D Printed Snacks: Impact of Starch Type and Storage on Antioxidant Profile and Stability"],"prefix":"10.3390","volume":"15","author":[{"given":"Ana","family":"Mandura Jari\u0107","sequence":"first","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3014-1675","authenticated-orcid":false,"given":"Anica","family":"Bebek Markovinovi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1296-5777","authenticated-orcid":false,"given":"Luna","family":"Maslov Bandi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Josipa","family":"Ljubi\u010di\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana","family":"Valenti\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4382-4424","authenticated-orcid":false,"given":"Manuela","family":"Zadravec","sequence":"additional","affiliation":[{"name":"Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9379-7236","authenticated-orcid":false,"given":"Ana","family":"Vuli\u0107","sequence":"additional","affiliation":[{"name":"Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7647-5016","authenticated-orcid":false,"given":"Boris","family":"Duralija","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Zagreb, Sveto\u0161imunska 25, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2166-284X","authenticated-orcid":false,"given":"Sandra","family":"Zavadlav","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6829-6472","authenticated-orcid":false,"given":"Danijela","family":"Bursa\u0107 Kova\u010devi\u0107","sequence":"additional","affiliation":[{"name":"Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,5]]},"reference":[{"key":"ref_1","first-page":"375","article-title":"The formation of natural fruit and berry wine from jostaberries [pdf]","volume":"22","author":"Tokar","year":"2023","journal-title":"Acta Sci. Pol. Technol. Aliment."},{"key":"ref_2","first-page":"31","article-title":"Characterization of biscuits enriched with black currant and jostaberry powder","volume":"10","author":"Molnar","year":"2015","journal-title":"Croat. J. Food Technol. Biotechnol. Nutr."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Bulgaru, V., Gurev, A., Baerle, A., Dragancea, V., Balan, G., Cojocari, D., Sturza, R., Soran, M.-L., and Ghendov-Mosanu, A. (2024). Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova. Antioxidants, 13.","DOI":"10.3390\/antiox13080890"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"79","DOI":"10.2478\/fhort-2020-0008","article-title":"Antioxidant properties and phenolic profile of the most widely appreciated cultivated berry species: A comparative study","volume":"32","author":"Okatan","year":"2020","journal-title":"Folia Hortic."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1016\/j.scienta.2018.03.065","article-title":"Advances in Ribes x nidigrolaria Rud. Bauer & A. Bauer fruits as potential source of natural molecules: A preliminary study on physico-chemical traits of an underutilized berry","volume":"237","author":"Donno","year":"2018","journal-title":"Sci. Hortic."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1590\/fst.31219","article-title":"Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey","volume":"40","author":"Karaagac","year":"2020","journal-title":"Food Sci. Technol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.cofs.2021.03.015","article-title":"3D printing as novel tool for fruit-based functional food production","volume":"41","author":"Putnik","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1080\/07388551.2024.2344577","article-title":"3D printing: Trends and approaches toward achieving long-term sustainability in the food industry","volume":"45","author":"Thorakkattu","year":"2024","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"456","DOI":"10.1080\/10408398.2022.2106546","article-title":"Starch as edible ink in 3D printing for food applications: A review","volume":"64","author":"Chen","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.jfoodeng.2017.05.015","article-title":"Application of 3D printing for customized food. A case on the development of a fruit-based snack for children","volume":"220","author":"Derossi","year":"2018","journal-title":"J. Food Eng."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"137287","DOI":"10.1016\/j.foodchem.2023.137287","article-title":"Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods","volume":"433","author":"Brdar","year":"2024","journal-title":"Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Bebek Markovinovi\u0107, A., Putnik, P., Bosiljkov, T., Kostelac, D., Frece, J., Markov, K., \u017digoli\u0107, A., Kaurinovi\u0107, J., Pavli\u0107, B., and Duralija, B. (2023). 3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability. Antioxidants, 12.","DOI":"10.3390\/antiox12020436"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.jcs.2003.12.001","article-title":"Starch\u2014Composition, fine structure and architecture","volume":"39","author":"Tester","year":"2004","journal-title":"J. Cereal Sci."},{"key":"ref_14","unstructured":"AOAC Official Method 934.06 (2019). Official Methods of Analysis of AOAC INTERNATIONAL, AOAC INTERNATIONAL. [21st ed.]."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1662","DOI":"10.1021\/acsfoodscitech.4c00107","article-title":"Metabolic Profile and Volatile Compounds of Four Satsuma Mandarin Varieties","volume":"4","author":"Stracenski","year":"2024","journal-title":"ACS Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1461","DOI":"10.1134\/S1061934825600623","article-title":"Quantification of Phenolic Compounds in Different Tissues and Juice of Satsuma Mandarin Fruit by High-Performance Liquid Chromatography","volume":"80","year":"2025","journal-title":"J. Anal. Chem."},{"key":"ref_17","unstructured":"Commission Regulation (EC) (2005). No 2073\/2005. Microbiological Criteria for Foodstuffs. Off. J. Eur. Union, L338, 1\u201326."},{"key":"ref_18","unstructured":"(2017). Microbiology of the food chain\u2014Horizontal method for the detection, enumeration and serotyping of Salmonella\u2014Part 1: Detection of Salmonella spp. (Standard No. ISO 6579-1:2017)."},{"key":"ref_19","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Listeria monocytogenes and of Listeria spp.\u2014Part 1: Detection Method (Standard No. ISO 11290-1:2017)."},{"key":"ref_20","unstructured":"(2005). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Detection and Enumeration of Presumptive Escherichia coli\u2014Most Probable Number Technique (Standard No. ISO 7251:2005)."},{"key":"ref_21","unstructured":"(2021).  Microbiology of the Food Chain\u2014Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species)\u2014Part 1: Method Using Baird-Parker Agar Medium (Standard No. ISO 6888-1:2021)."},{"key":"ref_22","unstructured":"(2023). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Clostridium spp.\u2014Part 2: Enumeration of Clostridium perfringens by Colony-Count Technique (Standard No. ISO 15213-2:2023)."},{"key":"ref_23","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Enterobacteriaceae\u2014Part 2: Colony-Count Technique (Standard No. ISO 21528-2:2017)."},{"key":"ref_24","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Yeasts and Moulds\u2014Part 2: Colony Count Technique in Products with Water Activity Less Than or Equal to 0.95 (Standard No. ISO 21527-2:2008)."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"835","DOI":"10.1080\/10408390903001735","article-title":"The Impact of Heat-Moisture Treatment on Molecular Structures and Properties of Starches Isolated from Different Botanical Sources","volume":"50","author":"Hoover","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"3683","DOI":"10.1080\/10408398.2021.1992607","article-title":"Starch granule size: Does it matter?","volume":"63","author":"Li","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1195","DOI":"10.1007\/s11947-022-02761-z","article-title":"An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review","volume":"15","author":"Chakraborty","year":"2022","journal-title":"Food Bioprocess Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1016\/j.ijbiomac.2021.01.220","article-title":"Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches","volume":"174","author":"Na","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1186\/s40712-024-00151-1","article-title":"Comparative efficacy of citric acid\/tartaric acid\/malic acid additive-based polyvinyl alcohol-starch composite films","volume":"19","author":"Das","year":"2024","journal-title":"J. Mater. Sci. Mater. Eng."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"141052","DOI":"10.1016\/j.foodchem.2024.141052","article-title":"Improvement of pasting behavior and retrogradation inhibition of normal corn starch treated with phytic acid and malic acid","volume":"463","author":"Park","year":"2025","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.cofs.2020.12.018","article-title":"Characterization of starch\u2013water interactions and their effects on two key functional properties: Starch gelatinization and retrogradation","volume":"39","author":"Donmez","year":"2021","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"3489","DOI":"10.1080\/10408398.2020.1799327","article-title":"Recent advances in functional 3D printing of foods: A review of functions of ingredients and internal structures","volume":"61","author":"Zhao","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2200268","DOI":"10.1002\/star.202200268","article-title":"Effect of Water Content on Rice Starch Gel during Retrogradation","volume":"76","author":"Zhang","year":"2024","journal-title":"Starch St\u00e4rke"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Dyrek, K., Wenda, E., Bidzi\u0144ska, E., and Krucza\u0142a, K. (2022). Effect of pH on the Redox and Sorption Properties of Native and Phosphorylated Starches. Molecules, 27.","DOI":"10.3390\/molecules27185981"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Batista-Silva, W., Nascimento, V.L., Medeiros, D.B., Nunes-Nesi, A., Ribeiro, D.M., Zs\u00f6g\u00f6n, A., and Ara\u00fajo, W.L. (2018). Modifications in Organic Acid Profiles During Fruit Development and Ripening: Correlation or Causation?. Front. Plant Sci., 9.","DOI":"10.3389\/fpls.2018.01689"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"6421","DOI":"10.1080\/10408398.2021.1901650","article-title":"Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review","volume":"62","author":"Shahidi","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Cisterna-Castillo, M., Covarrubias, J.I., Medel-Marabol\u00ed, M., Pe\u00f1a-Neira, A., and Gil i Cortiella, M. (2024). Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine. Foods, 13.","DOI":"10.3390\/foods13193065"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"100599","DOI":"10.1016\/j.focha.2023.100599","article-title":"The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission","volume":"4","author":"Dzah","year":"2024","journal-title":"Food Chem. Adv."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"886","DOI":"10.3390\/macromol4040052","article-title":"Non-Conventional Starches: Properties and Potential Applications in Food and Non-Food Products","volume":"4","author":"Carvalho","year":"2024","journal-title":"Macromol"},{"key":"ref_40","first-page":"1293","article-title":"Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review","volume":"39","year":"2021","journal-title":"Food Rev. Int."},{"key":"ref_41","first-page":"383","article-title":"Colour Difference \u0394E\u2014A Survey","volume":"20","author":"Mokrzycki","year":"2011","journal-title":"Mach. Graph. Vis."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"140354","DOI":"10.1016\/j.ijbiomac.2025.140354","article-title":"Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies","volume":"300","author":"Ning","year":"2025","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1751","DOI":"10.1080\/10408398.2020.1767034","article-title":"Factors related to sensory properties and consumer acceptance of vegetables","volume":"61","author":"Hoppu","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1002\/col.20294","article-title":"Color-emotion associations and color preferences: A case study for residences","volume":"32","author":"Manav","year":"2007","journal-title":"Color Res. Appl."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1016\/j.ijbiomac.2011.11.002","article-title":"Corn porous starch: Preparation, characterization and adsorption property","volume":"50","author":"Zhang","year":"2012","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.jff.2015.01.047","article-title":"Measurement of antioxidant activity","volume":"18","author":"Shahidi","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"117841","DOI":"10.1016\/j.carbpol.2021.117841","article-title":"Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility","volume":"261","author":"Miao","year":"2021","journal-title":"Carbohydr. Polym."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"109797","DOI":"10.1016\/j.foodhyd.2024.109797","article-title":"Starch-anthocyanins complex: Characterization, digestibility, and mechanism","volume":"151","author":"Zhang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_49","doi-asserted-by":"crossref","unstructured":"L\u00f3pez de Felipe, F. (2023). Revised Aspects into the Molecular Bases of Hydroxycinnamic Acid Metabolism in Lactobacilli. Antioxidants, 12.","DOI":"10.3390\/antiox12061294"},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"117031","DOI":"10.1016\/j.foodres.2025.117031","article-title":"Stability and degradation of chlorogenic acids in green and roasted coffee beans during long-term storage","volume":"220","author":"Badmos","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Speisky, H., Shahidi, F., Costa de Camargo, A., and Fuentes, J. (2022). Revisiting the Oxidation of Flavonoids: Loss, Conservation or Enhancement of Their Antioxidant Properties. Antioxidants, 11.","DOI":"10.3390\/antiox11010133"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Enaru, B., Dre\u021bcanu, G., Pop, T.D., St\u01cenil\u01ce, A., and Diaconeasa, Z. (2021). Anthocyanins: Factors Affecting Their Stability and Degradation. Antioxidants, 10.","DOI":"10.3390\/antiox10121967"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"4841","DOI":"10.1111\/1541-4337.12797","article-title":"Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization","volume":"20","author":"Liu","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Echave, J., Seyyedi-Mansour, S., Donn, P., Jorge, A.O.S., Cassani, L., Barros, L., and Prieto, M.A. (2024). Starch\u2013Polyphenol Interactions: Impact on Food Structure and Starch Digestibility. Proceedings, 103.","DOI":"10.3390\/proceedings2024103063"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"3185","DOI":"10.1111\/1541-4337.13180","article-title":"Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds","volume":"22","author":"Wang","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"726","DOI":"10.1080\/09637486.2020.1722074","article-title":"Interaction and action mechanism of starch with different phenolic compounds","volume":"71","author":"Chen","year":"2020","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Horvat, D., \u0160imi\u0107, G., Drezner, G., Lali\u0107, A., Leden\u010dan, T., Tucak, M., Plav\u0161i\u0107, H., Andri\u0107, L., and Zduni\u0107, Z. (2020). Phenolic Acid Profiles and Antioxidant Activity of Major Cereal Crops. Antioxidants, 9.","DOI":"10.3390\/antiox9060527"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1016\/j.tifs.2015.02.003","article-title":"Interactions between starch and phenolic compound","volume":"43","author":"Zhu","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"126617","DOI":"10.1016\/j.ijbiomac.2023.126617","article-title":"The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose\/amylopectin ratios","volume":"253","author":"Liu","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"4378","DOI":"10.1111\/1541-4337.13026","article-title":"An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides","volume":"21","author":"Zang","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_61","first-page":"61","article-title":"Chlorogenic acids\u2014Their properties, occurrence and analysis","volume":"72","author":"Gil","year":"2017","journal-title":"Ann. Univ. Mariae Curie-Sklodowska Sect. AA Chem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1278","DOI":"10.1111\/ijfs.13708","article-title":"Fenton oxidation products derived from hydroxycinnamic acids increases phenolic-based compounds and organic acid formation in sugar processing","volume":"53","author":"Nguyen","year":"2017","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"119686","DOI":"10.1016\/j.carbpol.2022.119686","article-title":"3D-printing of oxidized starch-based hydrogels with superior hydration properties","volume":"292","author":"Qiu","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"1081","DOI":"10.1080\/10408398.2012.684551","article-title":"Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review","volume":"55","author":"Wang","year":"2015","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Speisky, H., Arias-Sant\u00e9, M.F., and Fuentes, J. (2023). Oxidation of Quercetin and Kaempferol Markedly Amplifies Their Antioxidant, Cytoprotective, and Anti-Inflammatory Properties. Antioxidants, 12.","DOI":"10.3390\/antiox12010155"},{"key":"ref_66","unstructured":"(2005). Commission Regulation (EC) No 2073\/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs (Standard No. EC No 2073\/2005)."}],"container-title":["Antioxidants"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-3921\/15\/8\/971\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,7]],"date-time":"2026-08-07T04:19:36Z","timestamp":1786076376000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-3921\/15\/8\/971"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,5]]},"references-count":66,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["antiox15080971"],"URL":"https:\/\/doi.org\/10.3390\/antiox15080971","relation":{},"ISSN":["2076-3921"],"issn-type":[{"value":"2076-3921","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,5]]}}}