LWT - Food Science and Technology最新文献

{"title":"The combined use of 1-MCP and laser microporous film packaging maintains the quality of Shine Muscat grapes by inhibiting oxidative stress and cell wall catabolism","authors":"Xiaoxue Kong ,&nbsp;Huosheng Su ,&nbsp;Hui Shen ,&nbsp;Yanan Chen ,&nbsp;Fang Yang ,&nbsp;Jiaxing Zhang ,&nbsp;Xiuzi Tong ,&nbsp;Yuxing Guo ,&nbsp;Haibo Luo ,&nbsp;Lijuan Yu","doi":"10.1016/j.lwt.2025.117958","DOIUrl":"10.1016/j.lwt.2025.117958","url":null,"abstract":"<div><div>Softening is a typical senescence symptom in postharvest Shine Muscat grape (<em>Vitis labruscana</em> Baily × <em>V. vinifera</em> L.). Laser microporous membrane (LMF) packaging is an innovative preservation techniques for delaying senescence of fruits and vegetables. This study aims to investigate the effects of combining 1-methylcyclopropene (1-MCP) treatment with LMF packaging on the quality of harvested Shine Muscat grapes stored at 4 ± 1 °C. The 1-MCP, LMF, and combined treatments mitigated color changing, and suppressed weight loss and the respiration rate compared to the control. All three treatments retarded the decrease in the pectin content and the increase in the soluble pectin content while maintaining relatively high ascorbic acid, titratable acid, and total soluble phenol contents and low soluble solid and reducing sugar contents. All treatments limited the activities of polyphenol oxidase, peroxidase, and lipoxygenase; maintained high superoxide dismutase, catalase, and ascorbate peroxidase activities; and correspondingly reduced superoxide anion, hydrogen peroxide, and malondialdehyde accumulation. These treatments also suppressed the activities of enzymes responsible for the degradation of pectin and cellulose, including cellulase, β-glucosidase, polygalacturonase, and pectin methylesterase. Quantitative real-time polymerase chain reaction analysis revealed significant downregulation of the expression of genes associated with pectin esterase and polygalacturonase (<em>VvPE7</em>, <em>VvPE31</em>, <em>VvPE53-1</em>, <em>VvPG2</em>, and <em>VvPG5</em>), and there was notable upregulation of the expression of inhibitors of pectin esterase (<em>VvPE inhibitor 34</em> and <em>VvPE inhibitor 36-1</em>) and polygalacturonase (<em>VvPG inhibitor 1</em>). In conclusion, the 1-MCP + LMF treatment may delay the deterioration in quality of harvested Shine Muscat grapes by regulating oxidative stress, membrane lipid metabolism, and softening-related genes that regulate cell wall catabolism. These results provide an alternative technology for preservation of postharvest berry fruits during storage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117958"},"PeriodicalIF":6.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144177689","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}

{"title":"An oleogelator extracted from filter sludge of cane sugar manufacture: A comparative study of microstructure, crystallization kinetic and rheological properties","authors":"Jiayan Xu ,&nbsp;Xiangyi Tang ,&nbsp;Guangwei Huang ,&nbsp;Kunming Zhang ,&nbsp;Feng Yang ,&nbsp;Hecheng Meng ,&nbsp;Xian'e Ren ,&nbsp;Zhike Long ,&nbsp;Debao Niu ,&nbsp;Yongchun Huang","doi":"10.1016/j.lwt.2025.117966","DOIUrl":"10.1016/j.lwt.2025.117966","url":null,"abstract":"<div><div>Filter sludge, the byproduct of cane sugar manufacturing industry, has potential value owing to its functional components. However, its current applications are limited to fertilizers or forage. This study aimed to enhance the value of filter sludge by extracting sugarcane wax (SW) as an oleogelator through polar solvent thermal treatment. Gas chromatography–mass spectrometry analysis revealed that SW contains six linear higher aliphatic acids that promote triacylglycerol (TAG) alignment and fat crystal formation. Several oleogels were prepared with the addition of beeswax, American candelilla wax, Japanese candelilla wax, sunflower wax, SW, and caraway wax. In comparison, the oleogel structured by SW displayed a relatively stronger crystalline network. The crystals induced by SW displayed small crystal clusters with uniform distribution and density. The difference in morphologies was attributed to the different molecular structures of waxes. Herein, SW was demonstrated as the oleogelator that accelerated the formation of supramolecular network. Subsequently, a rigid crystalline network was constructed with solid characteristics being endowed to the oil phase. These findings provided a feasible strategy for utilizing byproducts of cane sugar manufacturing industry to develop a healthy solid fat applicable as a hydrogenated oil substitute in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"226 ","pages":"Article 117966"},"PeriodicalIF":6.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170745","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}

{"title":"Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits","authors":"Annamaria Tarantini ,&nbsp;Leonardo Mancini ,&nbsp;Mirco Vacca ,&nbsp;Giuseppe Celano ,&nbsp;Giuseppe Romano ,&nbsp;Leone D'Amico ,&nbsp;Angela Cardinali ,&nbsp;Gianluca Bleve ,&nbsp;Maria De Angelis","doi":"10.1016/j.lwt.2025.117961","DOIUrl":"10.1016/j.lwt.2025.117961","url":null,"abstract":"<div><div>Black cabbage can be promising to prepare innovative functional products. This research explores controlled fermentation as a new sustainable food production and stabilization technology to enhance the nutritional traits of black cabbage.</div><div>Two different approaches were applied: soaking cut leaves in brine and pressing cut leaves adding salt. <em>Lactiplantibacillus plantarum</em> (TB 11–32) and <em>Saccharomyces cerevisiae (LI 180-7)</em> starter strains were employed to drive the fermentation and stabilize the final product for human consumption. Fermenting cut pressed leaves of black cabbage allowed to obtain a pH level below 4.6 and to ensure required safety aspects.</div><div>Lactic Acid Bacteria fermentation (P-LAB) revealed a higher presence of some alcohols, carboxylic acids, terpenes, phenols, and dimethyl disulphide; the yeast fermentation (P-YST) promoted several esters. The fermented final product was enriched in polyphenol content of 3.7–4.6 times and of 2.7–3.4 times in antioxidant activity in comparison with the raw untreated material. Both P-YST and P-LAB fermented black cabbage favoured gut microbial growth and were beneficial for human health. P-YST specifically increased the production of some short chain fatty acids (SCFAs) and relative esters and carboxylic acids, whereas released phenolics compounds in LAB fermented sample could prevent the formation of reactive free radicals and improve human cardiovascular health.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"226 ","pages":"Article 117961"},"PeriodicalIF":6.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170742","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}

{"title":"Development and optimisation of sodium alginate and chitosan edible films with sea fennel by-product extract for active food packaging","authors":"Oghenetega Lois Orhotohwo ,&nbsp;Paolo Lucci ,&nbsp;Lucia Aquilanti ,&nbsp;Amit K. Jaiswal ,&nbsp;Deborah Pacetti ,&nbsp;Swarna Jaiswal","doi":"10.1016/j.lwt.2025.117960","DOIUrl":"10.1016/j.lwt.2025.117960","url":null,"abstract":"<div><div>Sea fennel by-product (woody stems and flowers), rich in phenolic compounds, possesses strong antioxidants and antimicrobial properties, making it a promising ingredient for sustainable food packaging. Utilizing plant-based by-products in biopolymer films can enhance their functional properties while promoting waste valorisation and environmental sustainability. This study aimed to develop and optimise sodium alginate-chitosan edible films incorporated with sea fennel by-product extract (SFBPE) for improved antioxidant activity, barrier properties, and food preservation applications. The films were optimised using central composite design response surface methodology (CCD-RSM), characterised, and applied as an edible coating for fresh strawberries. The optimal formulation contained 6.0 mL/100 mL SFBPE, 1.5 g/100 mL sodium alginate, 1.1 g/100 mL chitosan, and 1.5 mL/100 mL glycerol, yielding a film with a thickness of 0.085 mm, tensile strength of 5.77 MPa, and water contact angle of 77.9°. Incorporating SFBPE enhanced total phenolic content, antioxidant activity, hydrophobicity, and opacity of the optimised film compared to the control (without SFBPE), with only a minor reduction in mechanical properties. The lightness of the films decreased by 21.92 % with SFBPE addition. Spectroscopic analysis confirmed strong interactions between the polymeric matrix and the SFBPE. The SFBPE-containing coating effectively preserved the freshness of strawberries for up to 13 days in cold storage, demonstrating its potential as a sustainable food packaging solution.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"226 ","pages":"Article 117960"},"PeriodicalIF":6.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170746","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}

{"title":"Effect of black rice anthocyanins on texture and sensory properties of 3D printed arrowroot starch gel","authors":"Junjie Liu ,&nbsp;Meihong Zhang ,&nbsp;Yihui Wu ,&nbsp;Guiying Huang ,&nbsp;Qingrong Huang","doi":"10.1016/j.lwt.2025.117956","DOIUrl":"10.1016/j.lwt.2025.117956","url":null,"abstract":"<div><div>This study investigated the effects of black rice anthocyanins (BRA) on the properties of 3D-printed arrowroot starch gels (AS gels). BRA exhibited greater stability when embedded in the AS gels. Compared to the control group, where BRA content peaked on day 2 before rapidly degrading, BRA-AS gels showed a delayed peak on day 4, with concentrations 11.91 mg/L higher in dark conditions and 13.06 mg/L higher in light conditions. Color stability analysis confirmed that BRA was effectively retained within the gel matrix, suggested that BRA-AS gels maintained better sensory color stability during storage. Compared to the control AS gels, the BRA-AS gels exhibited higher printing precision, particularly under lower pH conditions. Moreover, the Young's modulus of BRA-AS gels decreased from 204,711 KPa at pH 5.5 to 102,181 KPa at pH 7.0, indicating enhanced resistance to deformation in acidic environments. Texture analysis also revealed improved elasticity of BRA-AS gels under low-pH conditions. Sensory evaluation further supported that BRA-AS gels were softer and more elastic than the controls. These findings support advancements in 3D food printing and functional food development by improving texture, elasticity, and stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117956"},"PeriodicalIF":6.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144138364","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}

{"title":"Effects of roasting on purple corn flour quality and addition of anthocyanins and their compounds with cyclodextrin on purple corn flour solid drink quality","authors":"Ying Feng,&nbsp;Xingwei Hao,&nbsp;Guoqiu Ren,&nbsp;Jiayao Qiao,&nbsp;Zhen Zhang,&nbsp;Zhuting Jiang,&nbsp;Han Wang,&nbsp;Yuhong Zhu","doi":"10.1016/j.lwt.2025.117946","DOIUrl":"10.1016/j.lwt.2025.117946","url":null,"abstract":"<div><div>Purple corn flour (PCF) has broad applications in the food industry. However, unsuitable cooking conditions and anthocyanin contents lead to unfavorable aroma, color, taste, and functionality of PCF and in the corresponding PCF solid drinks. To address such quality issues, the authors examined the effects of roasting on PCF quality and adding purple corncob anthocyanins (PCCA) on PCF solid drink quality, with a focus on how roasting influences anthocyanin content and aroma, and how microencapsulation influences astringency and efficacy. PCF roasted at 175 °C for 4 min had the most intense and well-balanced aroma, a high anthocyanin retention rate, and a high sensory score. After roasting, 49 metabolites were identified, including 13 upregulated and 36 downregulated compounds. Roasting reduced the levels of ethers, organic acids, olefins, alkanes, esters, and aldehydes, while increasing aromatic hydrocarbons, heterocyclic compounds, and ketones, contributing to roasted, cheesy, sweet, and coffee-like aromas. Microcapsules prepared by embedding PCCA in β-CD as the wall material (wall-core ratio: 2:1) effectively eliminated the astringency and reduced the sour taste of the solid beverage. Compared with that of unencapsulated PCCA at 2 %, no significant difference was noted in efficacy when the microcapsule content was 10 %. The microcapsules formed by β-CD and PCCA exhibited an irregular blocky structure owing to hydrogen bonding. The findings offer valuable insights into PCCA utilization in the food processing industry and development of PCF-based products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117946"},"PeriodicalIF":6.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154627","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}

{"title":"Integration of GC-MS, ROAV, and chemometrics to characterize key differential volatile compounds in wild and cultivated blueberries from Northeast China","authors":"Xu Xie ,&nbsp;Yujie Nie ,&nbsp;Yuehua Wang ,&nbsp;Bosu Wen ,&nbsp;Junzhe Shang ,&nbsp;Xin Guo ,&nbsp;Jinlong Tian ,&nbsp;Yumeng Wang ,&nbsp;Yiming Zhang ,&nbsp;Siyuan Li ,&nbsp;Yue Li ,&nbsp;Bowen Hu ,&nbsp;Baoru Yang ,&nbsp;Ying Zhou ,&nbsp;Mingqian Wang ,&nbsp;Bin Li","doi":"10.1016/j.lwt.2025.117950","DOIUrl":"10.1016/j.lwt.2025.117950","url":null,"abstract":"<div><div>The flavor of blueberries influences consumers' purchasing behavior and satisfaction, holding significant research value for enhancing market competitiveness. In this study, we analyzed the volatile metabolites of Wild blueberry (Wb) and Cultivated blueberry (Cb) in Northeast China (NC) using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), identifying 618 volatile organic compounds (VOCs). Through multivariate statistical analysis, 140 volatile differential compounds were detected between Wb and Cb, including <em>trans</em>-alpha-Bergamotene; 2-ButenoicAcid,2-methyl-; Benzoic acid,2-hydroxy-, ethylester; Benzoic acid, ethyl ester, above 4 VOCs were unique to Wb; while 28 VOCs, such as Carotol and 1-Hexanol, were unique to Cb. KEGG enrichment analysis indicated that <em>α</em>-Linolenic acid metabolism and Inflammatory mediator regulation of TRP channels are the key pathways for volatile differential substance formation. By employing relative odor activity value (ROAV) and chemometrics, 131 key aroma-presenting substances were identified. Among them, <em>β</em>-Ionone, 2(5H)-Furanone, 5-ethyl-3-hydroxy-4-methyl- with sweet and fruity aroma were the most crucial. Following comprehensive, in-depth analysis by HS-SPME-GC-MS and ROAV, Carotol and 1-Hexanol were found to be useful as biomarker compounds for distinguishing Wb and Cb. This study provides a theoretical basis for distinguishing the aroma characteristics of Wb and Cb in NC, the processing adaptability of different varieties of blueberries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117950"},"PeriodicalIF":6.0,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154628","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}

{"title":"Comparative evaluation of hybrid LSTM-Based Models for predicting bioactive compound contents and antioxidant activity in microwave-assisted extraction from carrots using natural deep eutectic solvents","authors":"Fahimeh Jalalzaei ,&nbsp;Mostafa Khajeh ,&nbsp;Mansour Ghaffari-Moghaddam ,&nbsp;Jamshid Piri","doi":"10.1016/j.lwt.2025.117938","DOIUrl":"10.1016/j.lwt.2025.117938","url":null,"abstract":"<div><div>Natural deep eutectic solvents (NADES) are green solvents that, when used in combination with microwave-assisted extraction (MAE), significantly improve the efficiency and sustainability of bioactive compounds extraction. In this study, three hybrid models, Long Short-Term Memory-Long Short-Term Memory (LSTM-RSM), Long Short-Term Memory-Bayesian Response Surface Methodology (LSTM-BRSM), and LSTM-Box Behnken, were used and compared for predicting bioactive compounds extraction from carrots using MAE with NADES. An experiment involving 40 runs examined five critical parameters: microwave power (400–600 W), temperature (50–70 °C), extraction time (10–40 min), sample mass (0.5–1.0 g), and lactic acid concentration (1–2 mol/L). In addition to total phenolic content, total flavonoid content, and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH^●) scavenging activity, the models were tested for their predictive capabilities. According to the sensitivity analysis, microwave power dominates phenolic content, sample mass dominates antioxidant activity, and temperature dominates flavonoid extraction. For the first time, this study presents a novel and sustainable approach for extracting bioactive compounds from carrots by combining NADES with MAE, significantly reducing extraction time, minimizing the use of toxic solvents, and enhancing overall efficiency. In addition to this green extraction technique, three novel hybrid LSTM-based predictive models—LSTM-RSM, LSTM-BRSM, and LSTM-Box Behnken—are introduced for the first time. Among them, the LSTM-Box Behnken model demonstrated excellent predictive ability (R² &gt; 0.99), highlighting the synergy that exists between advanced modeling techniques and environmentally friendly extraction technologies in the process of enhancing the recovery of bioactive compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117938"},"PeriodicalIF":6.0,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154630","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}

{"title":"The accumulation pattern of sugars and organic acids in diverse fruit pulps coordinates sweet-sour taste of passion fruit","authors":"Yajun Tang ,&nbsp;Pengjie Wang ,&nbsp;Jingyuan Chen ,&nbsp;Liang Li ,&nbsp;Limei Tang ,&nbsp;Weijie Huang ,&nbsp;Xiuqing Wei ,&nbsp;Jiahui Xu","doi":"10.1016/j.lwt.2025.117948","DOIUrl":"10.1016/j.lwt.2025.117948","url":null,"abstract":"<div><div>Passion fruit is highly esteemed for its distinct sweet-sour flavor, a key attribute that largely hinges on the equilibrium between soluble sugars and organic acids. To better understand the sweet-sour flavor formation in <em>P. edulis</em>, we performed comprehensive metabolite profiling through GC-MS and LC-MS analyses, systematically quantifying spatial distributions of soluble sugars and organic acids across pulp tissues in multiple cultivars. Sucrose is concentrated in the pulp neck exerting favorable sweet flavor, while citric acid and L-malic acid accumulate mainly in the pulp body, collectively contributing to the fruit's sweet-sour flavor profile. Integrated transcriptomic analysis combining with WGCNA co-expression networks identified key regulators, <em>PeMYB306</em>, <em>PeNF-YA3</em> and <em>PeSWEET2A-1</em>, coordinating sugar-acid metabolism in fruit pulp. These findings provide insights into the composition of sugar and organic acid compounds in fine-tuning of flavor of passion fruit pulp, thereby offering a preliminary perspective for the genetic improvement of its sensory qualities.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117948"},"PeriodicalIF":6.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123514","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}

{"title":"Impacts of konjac glucomannan on the physicochemical and compositional properties of gluten with different strengths","authors":"Xia Zhang,&nbsp;Ruifang Peng,&nbsp;Yu Tian,&nbsp;Ya Zheng,&nbsp;Ying Liang,&nbsp;Jinshui Wang","doi":"10.1016/j.lwt.2025.117949","DOIUrl":"10.1016/j.lwt.2025.117949","url":null,"abstract":"<div><div>Konjac glucomannan (KGM) is a kind of non-ionic hydrocolloid dietary fiber widely used in the food and pharmaceutical industries. In this study, we aimed to understand the impacts of KGM on dough textural properties, gluten molecular chain morphology, covalent and non-covalent interactions, gluten molecular weight, and different subunits distributions of weak, middle, and strong gluten samples. After treatment with 0.1 g g⁻¹ KGM, disulfide and hydrogen bonds were destroyed in middle and strong gluten, which resulted in the fracture of the crosslink between glutenin and gliadin subunits (α-gliadin and γ-gliadin) and in turn caused a severe decline in gluten molecular chain height. Besides, the breaking of hydrogen bonds caused by 0.1 g g⁻¹ KGM in middle gluten was an adverse factor for gluten aggregation. These changes led to a decrease in dough hardness for middle and strong gluten. Although the disulfide bonds were destroyed in weak gluten when 0.1 g g⁻¹ KGM was treated, it formed more hydrogen bonds and then increased the gluten molecular chain height and improved gluten aggregation. These findings could serve as a foundation for creating more inventive KGM-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117949"},"PeriodicalIF":6.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123512","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}