International Journal of Food Science & Technology最新文献

Study on macadamia oil body emulsion particulate gels and filled gels: comparison of rheology, storage stability, and oxidative stability 夏威夷果油体乳状颗粒凝胶与填充凝胶的研究：流变学、储存稳定性和氧化稳定性的比较

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-07-22 DOI: 10.1093/ijfood/vvaf142

Zhenke Chen, Wen‐Yong Lou

{"title":"Study on macadamia oil body emulsion particulate gels and filled gels: comparison of rheology, storage stability, and oxidative stability","authors":"Zhenke Chen, Wen‐Yong Lou","doi":"10.1093/ijfood/vvaf142","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf142","url":null,"abstract":"Abstract Macadamia is cultivated globally, and its nuts contain abundant monounsaturated fatty acids. Oil bodies (OBs), storage units of lipids in plant seeds, which exhibit favourable stability, emulsification and weak gelation properties. Macadamia oil body (MOB) emulsion gels were prepared by using κ-carrageenan (κ-Car) and konjac glucomannan (KGM) of different ratios (1:0, 1:0.5, 1:1, 0.5:1, 0:1) and different composite polysaccharide contents (0, 0.1, 0.2, 0.3, 0.4 wt%) through microgel particle compaction (particulate gels) and natural gelation (filled gels), respectively. Characteristics of MOB emulsion gels were investigated by CLSM, rheology, storage stability, and oxidative stability. MOB emulsion particulate gels exhibited enhanced G’ and apparent viscosity with the incorporation of microgel particles (MGPs) or an elevated KGM proportion. However, MGPs caused a deterioration of storage stability (30/60/90 days), while KGM improved storage stability. MOB emulsion filled gels presented lower G’ and apparent viscosity than particulate gels with equivalent composite polysaccharide content and complex ratio (except 1:0). Nevertheless, filled gels exhibited superior storage stability and antioxidant properties than particulate gels. Moreover, KGM can lead to a decline in G’, apparent viscosity, and storage stability of filled gels. Alternatively, the antioxidant properties of MOB emulsion gels could be significantly enhanced by loading resveratrol.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf142/63817969/vvaf142.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Isolation, purification, structural characterisation, and in vitro bioactivities of raspberry (Rubus idaeus L.) polysaccharides 覆盆子多糖的分离纯化、结构表征及体外生物活性研究

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-07-01 DOI: 10.1093/ijfood/vvaf147

Yingpeng Tian, Jie Chen, Lei Wang, Feng Xue, Ming Xu, Yifan Wu, Ning Xiao

{"title":"Isolation, purification, structural characterisation, and in vitro bioactivities of raspberry (Rubus idaeus L.) polysaccharides","authors":"Yingpeng Tian, Jie Chen, Lei Wang, Feng Xue, Ming Xu, Yifan Wu, Ning Xiao","doi":"10.1093/ijfood/vvaf147","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf147","url":null,"abstract":"Abstract This study explored the characterisation of polysaccharide fractions from raspberry (Rubus idaeus L.) and evaluated their biological activities in vitro. Raspberry polysaccharides (RAPs) were extracted using a complex enzymatic method and subsequently separated via a DEAE-Sepharose fast-flow column, resulting in two fractions: RAP-1 and RAP-3. Structural analysis revealed that RAP-1 consisted of rhamnose (5.00%), arabinose (28.80%), galactose (18.90%), glucose (26.60%), xylose (2.30%), mannose (4.20%), and galacturonic acid (14.10%), while RAP-3 comprised rhamnose (12.20%), arabinose (28.40%), galactose (16.90%), glucose (6.40%), xylose (2.80%), and galacturonic acid (33.40%). RAP-1 was identified as a neutral polysaccharide (molecular weight: 1.96 × 104 Da), whereas RAP-3 was an acidic polysaccharide (molecular weights: 7.66 × 104 Da and 3.05 × 104 Da). Tertiary structure analysis indicated that neither fraction exhibited a triple-helix structure. Antioxidant assays demonstrated that RAP-3 displayed superior antioxidant activity and hypoglycemic effects compared to RAP-1. Both fractions exhibited mixed inhibition types against α-glucosidase. These findings suggest that RAP-3 holds significant promise for applications in the pharmaceutical and functional food industries.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf147/63854303/vvaf147.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147334024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from Scutellaria baicalensis Georgi 冷常压等离子体预处理对黄芩生物活性物质提取的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf041

Jiaming Zhang, Jiangnan Chu, Zhengwei Wu

引用次数: 0

Lipidomic profiling and skincare potential of rice bran fermented by Lacticaseibacillus casei M8 and yeast 干酪乳杆菌M8和酵母发酵米糠的脂质组学分析及护肤潜力

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf121

Yiming Zhang, Zhang Nan, Sameh A. Korma, S.H. Chen, Li Li

{"title":"Lipidomic profiling and skincare potential of rice bran fermented by Lacticaseibacillus casei M8 and yeast","authors":"Yiming Zhang, Zhang Nan, Sameh A. Korma, S.H. Chen, Li Li","doi":"10.1093/ijfood/vvaf121","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf121","url":null,"abstract":"Abstract Ceramide (Cer), a preferred moisturiser, faces challenges related to extraction efficiency and safety issues linked to chemical synthesis. This study explores an optimised methodology for Cer extraction. Rice bran was subjected to co-fermentation using select yeast and lactic acid bacteria (LAB) strains. Comprehensive qualitative characterisation and lipidomic profiling verified compositional changes. Additionally, in vitro and cell-based assays evaluated biological activity. LAB-mediated hydrolysis of starch and cellulose yielded bioavailable carbon sources that enhanced yeast metabolism, facilitating Cer release. Consequently, rice bran extract (RBE) exhibited elevated Cer content and amplified functional efficacy. Notably, Cer-enriched RBE significantly upregulated keratinocyte protein gene expression and augmented antioxidant enzyme activity, while suppressing inflammatory mediators—effects strongly correlated with the Cer_NDS fraction. This work establishes a novel, sustainable approach for high-yield Cer production, outperforming conventional methods in both effectiveness and environmental compatibility, while advancing its translational potential for skincare applications.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf121/63439970/vvaf121.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polysaccharide F2 from Grifola frondosa depicts an excellent prebiotic effect against hyperglycaemia by modulating gut microbiota associated with short-chain fatty acids and bile salt hydrolase 灰树花多糖F2通过调节与短链脂肪酸和胆盐水解酶相关的肠道微生物群，对高血糖具有良好的益生元作用

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae071

Ting Xie, Longhua Huang, Wei Zhong, Tianqiao Yong, Huiping Hu, Yizhen Xie, Chun Xiao, Qingping Wu

{"title":"Polysaccharide F2 from Grifola frondosa depicts an excellent prebiotic effect against hyperglycaemia by modulating gut microbiota associated with short-chain fatty acids and bile salt hydrolase","authors":"Ting Xie, Longhua Huang, Wei Zhong, Tianqiao Yong, Huiping Hu, Yizhen Xie, Chun Xiao, Qingping Wu","doi":"10.1093/ijfood/vvae071","DOIUrl":"https://doi.org/10.1093/ijfood/vvae071","url":null,"abstract":"Abstract Grifola frondosa is an edible and medicinal fungus with various biological activities. Previously, we reported that G. frondosa polysaccharide F2 improved insulin resistance in diabetic rats. In this study, our aim was to identify its prebiotic function. Simulated digestion and faecal bacteria fermentation of F2 in vitro were performed to investigate its digestion and fermentation characteristic. The effects of F2 on intestinal microbiota were studied by 16S rDNA sequencing and bioinformatics analysis. Results showed that F2 was not digested in saliva but was minorly degraded in the stomach and intestine. 16S rDNA sequencing results showed that the hypoglycaemic mechanism of F2 may be associated with enhancement of short-chain fatty acids (SCFAs)-producing bacteria (Enterococcus spp.) and bile salt hydrolase-producing bacteria (Bacteroides spp. and Enterococcus spp.), acceleration the bile acids metabolism and SCFAs production. Data suggested that F2 could be utilised by intestinal bacteria to produce hypoglycaemic components, which was a promising prebiotic.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae071/61341018/vvae071.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effective utilisation of tea residues: physicochemical characterisation and hypoglycemic activity of cell wall polysaccharides prepared by sequential extraction 茶渣的有效利用：序提法制备的细胞壁多糖的理化性质及降糖活性

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae012

Fanglan Li, Jiangxiong Zhu, Qian Wang, Xinlin Wei, Yuanfeng Wang

{"title":"Effective utilisation of tea residues: physicochemical characterisation and hypoglycemic activity of cell wall polysaccharides prepared by sequential extraction","authors":"Fanglan Li, Jiangxiong Zhu, Qian Wang, Xinlin Wei, Yuanfeng Wang","doi":"10.1093/ijfood/vvae012","DOIUrl":"https://doi.org/10.1093/ijfood/vvae012","url":null,"abstract":"Abstract Tea residues are usually discarded as worthless waste, resulting in resource waste and environmental pollution. This study focussed on extracting water-soluble polysaccharides (W-TPS) from green tea residues and further isolating four tea cell wall polysaccharides (C-TCWP, N-TCWP, 1 K-TCWP, and 4 K-TCWP) using 1,2-cyclohexanediaminetetraacetic acid, saturated sodium carbonate, 1 mol/L potassium hydroxide (KOH), and 4 mol/L KOH, respectively. The study characterised these polysaccharides, revealing differences in chemical composition, monosaccharide composition, and morphology. Importantly, the research demonstrated the digestibility of W-TPS and TCWPs and highlighted the potent hypoglycemic activity of 5 polysaccharides. Furthermore, cell-based experiments indicated the potential of W-TPS and 4 K-TCWP in ameliorating insulin resistance. Notably, 4 K-TCWP exhibited promising results by significantly increasing glucagon gene expression and enhancing glucagon-like peptide-1 secretion in NCI-H716 cells. This study underscores the potential of tea cell wall polysaccharides as valuable bioactive compounds for managing blood sugar levels and emphasises the efficient utilisation of tea residues.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae012/61353918/vvae012.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147334215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food development 提高黄精的益生菌、感官和抗氧化性能。和山楂通过乳酸发酵进行功能食品开发

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf022

Yanli Ma, Y. Wang, Feng Yuan, Dingding Duan, Yang Hai-yan, Jun Wang

{"title":"Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food development","authors":"Yanli Ma, Y. Wang, Feng Yuan, Dingding Duan, Yang Hai-yan, Jun Wang","doi":"10.1093/ijfood/vvaf022","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf022","url":null,"abstract":"Abstract This study explores the use of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge as edible medicine homology ingredients through lactic acid fermentation to enhance probiotic content, sensory quality, and antioxidant properties. Using a mixed culture of Lactobacillus plantarum AS1.2437 and Lactobacillus casei CICC21019, the fermentation significantly increased lactic acid bacteria counts, improved taste, and boosted antioxidant activities, particularly in reducing Fe3+ and scavenging 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) free radicals (p &lt; .05). During fermentation, changes in reducing sugars, total acids, superoxide dismutase (SOD) activity, and amino acid compositions were monitored. Results showed significant increases in total phenols, flavonoids, SOD activity, and polysaccharide content (p &lt; .05). Essential amino acids increased by 4.86%, and therapeutic amino acids rose from 50.88% to 53.59%. The Boltzmann model effectively captured these changes, achieving a high coefficient of determination (R2 &gt; 0.99), indicating strong predictive accuracy. Key organic acids like lactic, acetic, and tartaric acids contributed to enhanced antioxidant activity. This research provides a comprehensive understanding of the physicochemical, medicinal, and antioxidant properties of the fermented Polygonatum sibiricum Red. and C. pinnatifida Bunge (PsR.–CpB.) enzyme, establishing a theoretical foundation for developing functional foods aligned with the edible medicine homology concept.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf022/61624338/vvaf022.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fecal fermentation of lentinan and its effect on gut microbiota and metabolites 香菇多糖粪便发酵及其对肠道菌群和代谢产物的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae004

Yuhan Yang, Xu Zhou, Botao Wang, Wei Li, Yuyan Zhang, Xuemin Wang, Junying Bai, Huayi Suo

{"title":"Fecal fermentation of lentinan and its effect on gut microbiota and metabolites","authors":"Yuhan Yang, Xu Zhou, Botao Wang, Wei Li, Yuyan Zhang, Xuemin Wang, Junying Bai, Huayi Suo","doi":"10.1093/ijfood/vvae004","DOIUrl":"https://doi.org/10.1093/ijfood/vvae004","url":null,"abstract":"Abstract Lentinan (LNT) is a polysaccharide from Shiitake mushrooms that has significant effects regarding antioxidant, hypoglycemic, anti-inflammatory activities, etc., and this effect is influenced by the human intestinal flora. However, the interactions between LNT and human intestinal microorganisms, and their metabolic processes, remain unclear. In this study, the fermentation characteristics of LNT and its effects on intestinal flora and metabolites were studied by in vitro fermentation. Our results indicated that LNT was effectively utilised by intestinal microbiota, and the utilisation rate was 62.7 ± 3.0% after fermentation for 48 hr. The concentrations of short-chain fatty acids (mainly acetic acid and propionic acid) were increased to 4.157 ± 0.197 and 5.847 ± 0.283 mM, respectively. LNT also increased the relative abundance of beneficial bacteria, such as Bifidobacterium and Parabacteroides, while reducing harmful bacteria like Veillonella and Klebsiella. Metabolomics and microbial correlation analysis revealed that the catabolism of LNT was also accompanied by amino acid catabolism, especially alanine, aspartic acid, glutamate, and the biosynthesis of adenosine 5’-monophosphate, etc. These findings suggest that LNT can support gut health and demonstrates potential as a prebiotic.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae004/61425570/vvae004.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Characterisation of colour, phenolics, and volatile compounds of six pomegranate varieties grown in Yunnan 云南六个石榴品种的颜色、酚类和挥发性化合物特征

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf007

Yijin Peng, Yurou Yun, Wenhui Zou, Linyan Zhou

{"title":"Characterisation of colour, phenolics, and volatile compounds of six pomegranate varieties grown in Yunnan","authors":"Yijin Peng, Yurou Yun, Wenhui Zou, Linyan Zhou","doi":"10.1093/ijfood/vvaf007","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf007","url":null,"abstract":"Abstract Our study analysed the quality differences between 6 pomegranate varieties grown in Yunnan. The results showed that the composition and contents of anthocyanins (ACN), the amount of polymeric pigments produced by the reaction between ACNs and tannins, and pH were the primary factors affecting the colour of pomegranate arils. Fructose and citric acid were the main sugar and organic acid contributing to the taste of pomegranate arils. In total, 42 phenolic compounds were identified, with black seeds (BS) being classified as a distinct group due to higher concentrations of ACNs and flavonols. Additionally, 32 volatile compounds were identified, with Tianlvzi, sour pomegranate, and Tianguanyan grouped, BS, Tunisian, and Hongruyi grouped into another. The key phenolic metabolic pathways included flavone and flavonol biosynthesis, ACN biosynthesis, and phenylpropanoid biosynthesis, while fatty acid biosynthesis, pyruvate metabolism, and sulphur metabolism were the main volatile metabolic pathways. These results provide valuable guidance for agricultural practices and promoting industrial development.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf007/61426845/vvaf007.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147330401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effects of arginine and lysine on quality of shrimp during freeze-thaw cycles 冻融循环中精氨酸和赖氨酸对虾品质的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae049

Sili Xiao, Qiaoyu Liu, Jiaqi Deng, Yun You, Xiaoxia Huang, Xiaofang Zeng, Weidong Bai, Xiaoqi Zhuang, Hao Dong, Baiqiao Ou

{"title":"Effects of arginine and lysine on quality of shrimp during freeze-thaw cycles","authors":"Sili Xiao, Qiaoyu Liu, Jiaqi Deng, Yun You, Xiaoxia Huang, Xiaofang Zeng, Weidong Bai, Xiaoqi Zhuang, Hao Dong, Baiqiao Ou","doi":"10.1093/ijfood/vvae049","DOIUrl":"https://doi.org/10.1093/ijfood/vvae049","url":null,"abstract":"Abstract The objective of this study was to investigate the impact of arginine (Arg) and lysine (Lys) on the quality of shrimp during freeze-thaw (F-T) cycles. The application of Arg and Lys significantly enhanced the a* value of shrimp while effectively suppressing the increase in L* and b* value during the F-T process. Thawing loss, cooking loss, low field-nuclear magnetic resonance, and texture analysis showed that Arg and Lys could significantly reduce water redistribution during the F-T cycle, thereby reducing the effect of F-T process on hardness of shrimp. Hematoxylin and eosin staining also revealed that Arg and Lys were able to inhibit the destruction of muscle tissue by ice crystals. Furthermore, total sulfhydryl content, thiobarbituric acid reactive substances, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis demonstrated that Arg and Lys effectively inhibited oxidation and degradation of lipid and protein on white shrimp during the F-T cycles. Raman spectra showed that Arg and Lys significantly inhibited protein structure changes during F-T cycles. In summary, Arg and Lys can form hydrogen bonds with water molecules through guanidine and amino groups, increasing the binding capacity of water. Arg and Lys reduced ice crystal damage, oxidativemage, and protein structure change during F-T process of white shrimp.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae049/61341782/vvae049.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147333479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1