LWT - Food Science and Technology最新文献

Dynamic evolution and interplay between the microbiome and flavor components of Chenxiang Tieguanyin during long-term storage 陈香铁观音长期贮藏过程中微生物群与风味成分的动态演化及相互作用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-18 DOI: 10.1016/j.lwt.2025.118634

Zhao Zhang , Xinrong Huang , Leyang Yang , Hu Li , Zhiwei Wei , Zhiming Chen , Huogui Su , Liangde Xiao , Shun Li , Xiaoru Yang

{"title":"Dynamic evolution and interplay between the microbiome and flavor components of Chenxiang Tieguanyin during long-term storage","authors":"Zhao Zhang , Xinrong Huang , Leyang Yang , Hu Li , Zhiwei Wei , Zhiming Chen , Huogui Su , Liangde Xiao , Shun Li , Xiaoru Yang","doi":"10.1016/j.lwt.2025.118634","DOIUrl":"10.1016/j.lwt.2025.118634","url":null,"abstract":"<div><div>The aging process of Chenxiang Tieguanyin is closely linked to microbial activity; however, significant gaps remain in our understanding of the mechanisms underlying the aging of this tea variety. The study aimed to elucidate the role of microorganisms in shaping tea flavor during long-term storage. To achieve this, we analyzed tea-associated epiphytic microbes and evaluated flavor-related chemical indicators of Chenxiang Tieguanyin across different storage durations. Our findings revealed a marked increase in aroma compounds during the pre-aging phase (6 and 9 years), with levels peaking at the 18-year mark before gradually declining thereafter. Furthermore, the phyllosphere microbial community diversity reached its maximum in the 18th year of storage. The microbial community was found to exert a substantial influence on flavor composition and enzyme activities. <em>Pseudomonas</em> and <em>Cyberlindnera</em> were identified as key microbial taxa driving the development of aged aroma and sweet taste during the aging process. The targeted application of beneficial functional microorganisms offers a promising strategy for enhancing the sensory quality of Chenxiang Tieguanyin.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118634"},"PeriodicalIF":6.6,"publicationDate":"2025-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Siamese networks for few-shot coffee bean defect detection 少量咖啡豆缺陷检测的暹罗网络

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-17 DOI: 10.1016/j.lwt.2025.118631

Xingran Hu , Jun He , Xinyu Guo , Sunyan Hong , Jing Yu

{"title":"Siamese networks for few-shot coffee bean defect detection","authors":"Xingran Hu , Jun He , Xinyu Guo , Sunyan Hong , Jing Yu","doi":"10.1016/j.lwt.2025.118631","DOIUrl":"10.1016/j.lwt.2025.118631","url":null,"abstract":"<div><div>Defective coffee beans compromise flavor profiles and product quality, necessitating the real-time identification of defects throughout the supply chain. While convolutional neural networks have advanced agricultural image recognition, they remain limited in few-shot classification of fine-grained defects due to dependence on large annotated datasets. This study presents a Siamese neural network approach for few-shot coffee bean defect detection through similarity-based learning. The architecture employs dual ResNet18-based branches (adapted for single-channel 224 × 224 input, outputting 512-dimensional features) with shared weights, utilizing Euclidean distance for feature matching. A dataset of 3220 images encompassing sound beans and six defect categories was constructed from samples in Yunnan Province. The model achieved 94.95 % accuracy, substantially outperforming traditional CNN (74.35 %) and support vector machine (64.28 %) approaches. The processing speed of 34 ms per image enables real-time industrial deployment. This approach demonstrates robust generalization under limited sample conditions, offering practical value for resource-constrained production environments in coffee supply chains while reducing reliance on extensive labelled datasets.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118631"},"PeriodicalIF":6.6,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a novel three-bacteriophage cocktail for controlling Enterohemorrhagic Escherichia coli in iceberg lettuce and chicken-based sliced ham 新型三噬菌体鸡尾酒控制卷心莴苣和鸡肉切片火腿肠出血性大肠杆菌的研制

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118607

Gahyeon Nam , Jinshil Kim , Seongok Kim , Hyeongsoon Kim , Hakdong Shin , Bokyung Son

{"title":"Development of a novel three-bacteriophage cocktail for controlling Enterohemorrhagic Escherichia coli in iceberg lettuce and chicken-based sliced ham","authors":"Gahyeon Nam , Jinshil Kim , Seongok Kim , Hyeongsoon Kim , Hakdong Shin , Bokyung Son","doi":"10.1016/j.lwt.2025.118607","DOIUrl":"10.1016/j.lwt.2025.118607","url":null,"abstract":"<div><div>Enterohemorrhagic <em>Escherichia coli</em> (EHEC) is a major foodborne pathogen responsible for severe intestinal diseases, including hemorrhagic colitis and hemolytic uremic syndrome. EHEC infections are primarily linked to the consumption of contaminated food, such as undercooked beef, raw vegetables, and unpasteurized dairy products, and even a low infectious dose can lead to illness. The increasing prevalence of antibiotic-resistant EHEC strains underscores the urgent need for alternative antimicrobial strategies. To address this challenge, three EHEC-infecting bacteriophages (phages), EH11, EP26, and EP27, were newly isolated from mixed environmental samples and utilized to construct a phage cocktail. Each phage exhibited a distinct host range, and their combination allowed targeting a broader range of host bacteria, including not only EHEC but also other pathogenic <em>E. coli</em> strains such as enteropathogenic and enterotoxigenic <em>E. coli</em>. The phage cocktail significantly delayed the emergence of bacterial resistance compared to single-phage treatments. The three phages exhibited high stability across a wide range of pH levels, temperatures, and NaCl concentrations, suggesting their suitability for application in diverse food matrices. The phage cocktail effectively disrupted biofilms and inhibited bacterial growth in food samples, including iceberg lettuce and chicken-based sliced ham, demonstrating its efficacy under practical conditions. These findings suggest that this phage cocktail has promising potential as an effective biocontrol agent for managing EHEC contamination in food systems and may serve as a viable alternative to conventional antibiotic treatments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118607"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322074","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of metal phenol-functionalized alginate packaging film in passion fruit preservation 金属酚功能化海藻酸盐包装膜在百香果保鲜中的应用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118603

Shanshan Li , Jun Yang , Tao Fei , Mohammad Rizwan Khan , Naushad Ahmad , Tao Yang , Wanli Zhang

{"title":"Application of metal phenol-functionalized alginate packaging film in passion fruit preservation","authors":"Shanshan Li , Jun Yang , Tao Fei , Mohammad Rizwan Khan , Naushad Ahmad , Tao Yang , Wanli Zhang","doi":"10.1016/j.lwt.2025.118603","DOIUrl":"10.1016/j.lwt.2025.118603","url":null,"abstract":"<div><div>Sodium alginate (SA) films/coatings possess weak barrier and antimicrobial properties, limiting their effectiveness in food preservation. To address this issue, this study developed tannic acid–iron (TA–Fe<sup>3+</sup>) cross-linked SA films with enhanced overall performance and systematically characterized their structure and properties. The results demonstrated that tannic acid, acting as a cross-linking agent, significantly improved the barrier and mechanical properties of SA films. Compared to SA–TA films, the TA–Fe<sup>3+</sup> cross-linked films exhibited a 5.26 % increase in tensile strength (TS) and a 16.83 % reduction in water vapor permeability. These enhancements were supported by observations of a denser microstructure and improved thermal stability, indicating that the TA–Fe<sup>3+</sup> complex reinforced the SA film network. Additionally, the incorporation of TA markedly enhanced the antioxidant and antibacterial properties of the SA film, while TA–Fe<sup>3+</sup> cross-linking further increased the inhibition zones against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> by 8.07 mm and 10.63 mm, respectively. This improvement was mainly attributed to the TA–Fe<sup>3+</sup> network's ability to modulate TA release, particularly under acidic pH conditions. Notably, the highly biocompatible TA–Fe<sup>3+</sup> cross-linked SA coating showed superior performance in passion fruit preservation compared to SA and SA–TA coatings, more effectively reducing passion fruit weight loss and shrinkage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118603"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Alterations in intracellular metabolites of Saccharomyces cerevisiae during freeze-drying and strategies for enhancing viability 冻干过程中酿酒酵母胞内代谢物的变化及提高其生存能力的策略

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118567

Eunjung Lee , Jang-Eun Lee

{"title":"Alterations in intracellular metabolites of Saccharomyces cerevisiae during freeze-drying and strategies for enhancing viability","authors":"Eunjung Lee , Jang-Eun Lee","doi":"10.1016/j.lwt.2025.118567","DOIUrl":"10.1016/j.lwt.2025.118567","url":null,"abstract":"<div><div>The efficient preservation of industrial microbial strains is essential for maintaining their metabolic stability and functional performance. In particular, <em>Saccharomyces cerevisiae</em>, widely used in the food industry, may undergo subtle yet critical metabolic changes during drying processes. Therefore, monitoring both intracellular and extracellular metabolite profiles is important for evaluating the suitability of preservation techniques. In this study, we compared the effects of three drying methods—freeze-drying (FD), fluidized bed drying (FBD), and encapsulation (Enp)—on the metabolites profiles of <em>S. cerevisiae</em>. We applied high-resolution LC-MS/MS-based metabolomics to analyze intracellular and extracellular metabolites, and integrated the results with multivariate statistical analysis. The results revealed that while extracellular metabolite profiles remained relatively unchanged across all drying methods, freeze-drying significantly altered the intracellular metabolite profile. Notably, amino acids such as proline and glutamic acid were markedly depleted in freeze-dried samples. Supplementation of these metabolites prior to drying led to a 5.71-fold and 3.04-fold increase in yeast survival, respectively. These findings indicate that freeze-drying induces specific metabolic shifts in yeast and that targeted metabolite supplementation can improve post-drying cell viability without the need for additional cryoprotectants. This study highlights the importance of metabolite-level monitoring for optimizing preservation strategies in industrial yeast applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118567"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322077","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Novel antimicrobial compounds from fermented food-derived Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 strains: Genomic and proteomic analysis 发酵食品来源的副干酪乳杆菌B1和植物乳杆菌O24菌株的新型抗菌化合物：基因组学和蛋白质组学分析

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118597

Marcelina Karbowiak , Michał Wójcicki , Jae-Eun Hyun , Piotr Szymański , Yan-Dong Niu , Dorota Zielińska

{"title":"Novel antimicrobial compounds from fermented food-derived Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 strains: Genomic and proteomic analysis","authors":"Marcelina Karbowiak , Michał Wójcicki , Jae-Eun Hyun , Piotr Szymański , Yan-Dong Niu , Dorota Zielińska","doi":"10.1016/j.lwt.2025.118597","DOIUrl":"10.1016/j.lwt.2025.118597","url":null,"abstract":"<div><div>This study investigated the genomic and functional characteristics of antimicrobial compounds produced by <em>Lacticaseibacillus paracasei</em> strain B1 and <em>Lactiplantibacillus plantarum</em> strain O24, previously isolated from traditional Polish fermented foods. Whole-genome sequencing and bioinformatics analyses revealed multiple gene regions encoding bacteriocins, including lactococcins, plantaricins, and enterolysin A, with genes on both chromosomes and plasmids. Experimental validation confirmed the proteinaceous nature of the active antimicrobial substances, as evidenced by their sensitivity to proteolytic enzymes (trypsin, pepsin, and proteinase K) and their stability under heat (40–100 °C) and acidic pH conditions. Antimicrobial activity was observed against Gram-positive and Gram-negative bacteria, significantly inhibiting <em>Listeria monocytogenes</em> and <em>Escherichia coli</em> O157:H7. Fourier-Transform Infrared (FT-IR) spectroscopy assessed functional groups and active sites. Purification and molecular weight estimation <em>via</em> SDS-PAGE analysis identified protein bands of approximately 15 kDa and 10 kDa. LC-MS/MS analysis confirmed these results and indicated partial homology with previously reported bacteriocins, suggesting they may represent novel bacteriocins or bacteriocin-like inhibitory substances. These findings highlight the potential of food-origin lactic acid bacteria strains as a source of diverse and robust antimicrobial compounds, paving the way for food preservation and antimicrobial therapy applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118597"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Supramolecular solvents as transfer vectors of carotenoids from carrot peels to nanostructured lipid carriers 超分子溶剂作为类胡萝卜素从胡萝卜皮到纳米结构脂质载体的转移载体

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118612

Luis Muñiz-Bustamante, Noelia Caballero-Casero, Soledad Rubio

{"title":"Supramolecular solvents as transfer vectors of carotenoids from carrot peels to nanostructured lipid carriers","authors":"Luis Muñiz-Bustamante, Noelia Caballero-Casero, Soledad Rubio","doi":"10.1016/j.lwt.2025.118612","DOIUrl":"10.1016/j.lwt.2025.118612","url":null,"abstract":"<div><div>Natural carotenoids are in increasingly high demand, but the high cost, low efficiency, and poor sustainability of current extraction processes limit their production. In this paper, a supramolecular solvent (SUPRAS), obtained by the water-induced coacervation of octanoic acid, was proposed for the extraction of the major (α- and β-carotene) and minor (lycopene and lutein) carotenoids present in carrot peels. Then, the carotenoid-loaded SUPRAS extracts were subsequently used for carotenoids encapsulation in nanostructured lipid carriers (NLCs). Extraction efficiencies for the four carotenoids were in the range 96–100 % for sample:SUPRAS ratio of 1:2.25 g:mL. The extraction process involved only stirring the sample-SUPRAS mixture for 10 min at room temperature. Both the large number of binding sites available in the inverted hexagonal aggregates of the SUPRAS and the perfect accommodation of the carotenoids in these nanostructures accounted for the high extraction efficiencies obtained. The carotenoid-loaded SUPRAS-NLCs particles were spherical with a size of 157 ± 1 nm. Their encapsulation efficiency for the four carotenoids was in the interval 67–81 %, and their antioxidant capacity was 4.4 ± 0.6 Trolox equivalents. SUPRAS extraction was evaluated using the Red-Green-Blue model, achieving high scores in performance, green chemistry, and practicality, resulting in an overall White rating.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118612"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS 通过GC×GC-TOFMS解码不同地区草鱼干的香气活性化合物和感官影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118529

Baosong Wang , Fu Long , Tong Wu , Hong Zeng , Wenlu Li , Yanbo Wang

{"title":"Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS","authors":"Baosong Wang , Fu Long , Tong Wu , Hong Zeng , Wenlu Li , Yanbo Wang","doi":"10.1016/j.lwt.2025.118529","DOIUrl":"10.1016/j.lwt.2025.118529","url":null,"abstract":"<div><div>Dried grass carp is a traditional Chinese food product with a long history of use and high economic value. Its flavor has become a crucial aspect in quality enhancement research. In this study, eight types of sun-dried grass carp from different regions were selected. Quantitative descriptive analysis revealed that samples collected from Wuhan were likely favored by the sensory panel for their highest grass/fresh and lowest fishy/stinky notes. Subsequently, 467 aroma compounds were detected using headspace solid-phase microextraction in conjunction with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS). Among them, 45 compounds with higher contributions to aroma were selected based on their odor activity values. The final statistical model further identified 18 different aroma compounds among the different regions. Results indicated that higher concentrations of acetoin and 2,3-butanedione are correlated with higher overall preference scores, while higher concentrations of 1-octen-3-ol and aldehydes are associated with lower sensory scores. These findings provided guidance for improving the production of grass carp and its processed products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118529"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145322078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Process intensification for activated clay bleaching of sea buckthorn pulp oil 沙棘纸浆油活性粘土漂白工艺强化

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118605

Fang Wen , Lidan Feng , Minghan Wang , Xiaoying Li , Xianteng Li , Tianai Hu , Binfang Bai , Yang Bi , Yumei Jiang

引用次数: 0

Reinventing Southern Thai dessert ‘Khanom-La’ via starch-phenolic complex-induced resistant starch: Physicochemical transitions and functional enhancement 通过淀粉-酚复合物诱导的抗性淀粉重塑泰国南部甜点“Khanom-La”：物理化学转变和功能增强

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-15 DOI: 10.1016/j.lwt.2025.118629

Paramee Chumsri , Manat Chaijan , Ling-Zhi Cheong , Worawan Panpipat

{"title":"Reinventing Southern Thai dessert ‘Khanom-La’ via starch-phenolic complex-induced resistant starch: Physicochemical transitions and functional enhancement","authors":"Paramee Chumsri , Manat Chaijan , Ling-Zhi Cheong , Worawan Panpipat","doi":"10.1016/j.lwt.2025.118629","DOIUrl":"10.1016/j.lwt.2025.118629","url":null,"abstract":"<div><div>This study demonstrates the potential of starch-phenolic complexes, formed from indigenous Noui Khuea brown rice starch (NBS) and crude Mon-Pu (<em>Glochidion wallichianum</em> Muell Arg) leaf extract (MP), as a source of resistant starch (RS) for enhancing the nutritional value of traditional Southern Thai Khanom-La. Physicochemical analysis was conducted on native NBS partially substituted with the NBS-MP complex (0–30 %, <em>w</em>/<em>w</em>), followed by the preparation of Khanom-La, which was subsequently evaluated for <em>in vitro</em> starch digestibility, physicochemical characteristics, and sensory attributes. The FTIR spectra confirmed the success of the starch-phenolic complex formation. The rheological and thermal properties of the starch mixture varied with the amount of substituted NBS-MP complex, with decreasing G′, G″, and thermal parameters (particularly T<sub>p</sub> and ΔH) as the amount of NBS-MP complex substituted increased. Higher amounts of substituted NBS-MP complex exhibited significantly increased DPPH radical scavenging activity (<em>p</em> < 0.05). The formulation containing 30 % NBS-MP complex exhibited the highest RS content (<em>p</em> < 0.05). Khanom-La with 20 % NBS-MP complex had the highest overall acceptability (<em>p</em> < 0.05), combining increased nutritional benefits with positive sensory attributes. These findings underscore the potential of the optimally substituted NBS-MP complex as a functional food ingredient in traditional Thai desserts.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118629"},"PeriodicalIF":6.6,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0