LWT - Food Science and Technology最新文献

A comparative study on the enzymatic synthesis of diacylglycerol in a natural deep eutectic solvent: Glycerolysis versus transesterification 天然深共熔溶剂中酶促合成二酰基甘油的比较研究：甘油水解与酯交换反应

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.119995

Xinlian Zhao, Xiangyu Zhu, Shu Wang, Bobo Sun, Xinghe Zhang, Jiaojiao Yin, Xingguo Wang, Pan Gao

{"title":"A comparative study on the enzymatic synthesis of diacylglycerol in a natural deep eutectic solvent: Glycerolysis versus transesterification","authors":"Xinlian Zhao, Xiangyu Zhu, Shu Wang, Bobo Sun, Xinghe Zhang, Jiaojiao Yin, Xingguo Wang, Pan Gao","doi":"10.1016/j.lwt.2026.119995","DOIUrl":"10.1016/j.lwt.2026.119995","url":null,"abstract":"<div><div>The enzymatic synthesis of diacylglycerol is often hindered by low efficiency and poor environmental compatibility of conventional reaction media. Here, a natural deep eutectic solvent (NADES) system was introduced using <em>Camellia oleifera</em> seed oil (COSO), and two enzymatic routes (transesterification and glycerolysis) were compared. Through optimization using a Box-Behnken design for transesterification and an orthogonal experimental design for glycerolysis, the results showed that under the optimized glycerolysis conditions (triacylglycerol-to-glycerol molar ratio of 1:4, 100°C, 6 h, 10% NADES), a diacylglycerol yield of 50.06% was achieved, which was significantly higher than that obtained via transesterification (44.38%, COSO-to-monoacylglycerol molar ratio of 2:1, 85°C, 5 h, 17% NADES). Furthermore, the glycerolysis route was more effective in preserving natural bioactive compounds in the final product, specifically tocopherols (135.40 mg/kg) and phytosterols (4215.16 mg/kg). This study provides mechanistic insight into how NADES enhances diacylglycerol synthesis, by reducing mass transfer barriers, stabilizing transition states, and protecting lipase activity, and offers a practical green strategy for high-value utilization of COSO.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119995"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Assessing compatibility of cellulose nanocrystals from Piper betle L. waste as a nanofiller in starch/guar gum based active bio-composite films 贝类废弃物纤维素纳米晶体在淀粉/瓜尔胶基活性生物复合膜中的相容性评价

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.120005

Sujosh Nandi, Puja Priyadarshini Nayak, Suradeep Basak, Proshanta Guha

{"title":"Assessing compatibility of cellulose nanocrystals from Piper betle L. waste as a nanofiller in starch/guar gum based active bio-composite films","authors":"Sujosh Nandi, Puja Priyadarshini Nayak, Suradeep Basak, Proshanta Guha","doi":"10.1016/j.lwt.2026.120005","DOIUrl":"10.1016/j.lwt.2026.120005","url":null,"abstract":"<div><div>The present study aimed to evaluate the efficacy of cellulose nanocrystals extracted from petioles of betel leaf (BLP-CNC) as a nanofiller to improve mechanical and water barrier properties of active bio-composite film. The evaluation was performed by embedding different concentrations of BLP-CNC ranging from 0.01 g/100 g to 0.04 g/100g into a potato starch, guar gum and betel leaf petiole extract-based biopolymer film (PSGG-BLPE). The results depicted that CNC reinforcement enhanced tensile strength of the film from 1.53 to 5.78 MPa and elongation at break 14% to 31%, as well as reduced water vapor permeability from 3.25 × 10<sup>−7</sup> to 1.69 × 10<sup>−7</sup> g mm/m<sup>2</sup>.Pa.sec. Surface morphological analyses depicted a good structural compatibility of BLP-CNC into the PSGG-BLPE film. However, addition of CNC increased biodegradation time of PSGG-BLPE in soil and vermicompost and reduced migration of active components from the films. Therefore, it can be postulated that BLP-CNC can be considered as a nanofiller, particularly for starch-based active biopolymers, particularly for improving the mechanical and barrier properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120005"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Alkaline hydrogen peroxide modification enhances structural and biofunctional properties of potato peel for bioactive fiber valorization 碱性过氧化氢改性提高马铃薯皮的结构和生物功能特性，促进生物活性纤维增值

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-10-02 DOI: 10.1016/j.lwt.2026.120053

Wascharin Udchumpisai, Nialmas Samuela, Karsidete Teeranitayatarn, Natawadee Teeranitayatarn, Veraporn Teeranitayatarn, Tippawun Saardngoen, Punnanee Sumpavapol, Vilai Rungsardthong, Yuree Wandee

{"title":"Alkaline hydrogen peroxide modification enhances structural and biofunctional properties of potato peel for bioactive fiber valorization","authors":"Wascharin Udchumpisai, Nialmas Samuela, Karsidete Teeranitayatarn, Natawadee Teeranitayatarn, Veraporn Teeranitayatarn, Tippawun Saardngoen, Punnanee Sumpavapol, Vilai Rungsardthong, Yuree Wandee","doi":"10.1016/j.lwt.2026.120053","DOIUrl":"10.1016/j.lwt.2026.120053","url":null,"abstract":"<div><div>This study investigated the chemical and structural modifications of potato peel (PP) treated with alkaline hydrogen peroxide (AHP, 2–4 g/100 g of H<sub>2</sub>O<sub>2</sub>; AHP-2, AHP-3, and AHP-4). AHP reduced starch content (28.1 to 12.0 g/100 g) while increasing total dietary fiber and acid-insoluble lignin (up to 49.8 g/100 g and 26.5 g/100 g, respectively). Cell wall disruption and increased surface porosity were observed. Although free phenolic acids decreased, total phenolic content increased, accompanied by enhanced DPPH radical scavenging activity (SC50: 3.53 to 2.15–2.81 mg). AHP-modified samples exhibited stronger antibacterial activity against <em>Bacillus cereus</em> and <em>Staphylococcus aureus</em> and improved inhibition of <em>Acinetobacter lwoffii</em>. Glucose adsorption increased with glucose concentration, with AHP-2 showing the highest capacity (0.77 mmol/g at 50 mmol/L). α-Amylase inhibitory activity was retained, with AHP-3 showing slightly higher inhibition than PP. These results indicate that AHP modifies the fiber matrix while preserving functional properties, supporting the valorization of PP as a bioactive, fiber-rich ingredient.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120053"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Vitamin E− and carotenoid-rich high-oleic palm oil extract complexed with β-cyclodextrin for Petit Suisse cheese enrichment: stability during storage and in vitro digestion 富含维生素E -和类胡萝卜素的高油酸棕榈油提取物与β-环糊精配合，用于小瑞士奶酪的浓缩：储存和体外消化的稳定性

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-10-03 DOI: 10.1016/j.lwt.2026.120050

Nidia Casas-Forero, Natalia Londoño-Univio, Mary Luz Olivares-Tenorio, Jesús Alberto García-Núñez

{"title":"Vitamin E− and carotenoid-rich high-oleic palm oil extract complexed with β-cyclodextrin for Petit Suisse cheese enrichment: stability during storage and in vitro digestion","authors":"Nidia Casas-Forero, Natalia Londoño-Univio, Mary Luz Olivares-Tenorio, Jesús Alberto García-Núñez","doi":"10.1016/j.lwt.2026.120050","DOIUrl":"10.1016/j.lwt.2026.120050","url":null,"abstract":"<div><div>Tocotrienols and carotenoids are lipophilic compounds with recognized antioxidant potential and health benefits, leading to their incorporation into functional foods. However, their application in food systems is limited by their low solubility and poor stability. This study evaluated the incorporation of a vitamin E− and carotenoid-rich high-oleic palm oil extract into β-cyclodextrin inclusion complexes in <em>Petit Suisse</em> cheese. The study evaluated the physicochemical stability and retention of bioactive compounds during refrigerated storage and their behavior during <em>in vitro</em> gastrointestinal digestion. The inclusion complex was added at concentrations of 0, 25, 50, and 75 g/kg and stored at 4 °C for 28 days. The incorporation of the functional ingredient did not significantly alter color, texture, or overall stability compared with the control during storage. Among the tested formulations, the 50 g/kg sample exhibited the most favorable balance between structural stability and preservation of bioactive compounds. During <em>in vitro</em> digestion, fortified <em>Petit Suisse</em> cheese exhibited higher vitamin E bioaccessibility (47%) than the extract (35%) and the inclusion complex (43%), indicating that the dairy matrix modulated the release and preservation of bioactive compounds. These findings show that interactions between food matrices and β-cyclodextrin inclusion complexes play a key role in the stability and delivery of bioactive compounds, providing insights relevant to the design of functional food systems. Further studies are needed to confirm their nutritional functionality and consumer acceptance.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120050"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Characterization and application of the lytic phage HHU8 for controlling Escherichia coli O157:H7 contamination across various food matrices 不同食品基质中大肠杆菌O157:H7污染的裂解噬菌体HHU8的鉴定及应用

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-29 DOI: 10.1016/j.lwt.2026.120038

Pengjun Han, Shengnan Yu, Shuting Sun, Xu Chen, Yongcheng Ren, Lei Yang, Yigang Tong

{"title":"Characterization and application of the lytic phage HHU8 for controlling Escherichia coli O157:H7 contamination across various food matrices","authors":"Pengjun Han, Shengnan Yu, Shuting Sun, Xu Chen, Yongcheng Ren, Lei Yang, Yigang Tong","doi":"10.1016/j.lwt.2026.120038","DOIUrl":"10.1016/j.lwt.2026.120038","url":null,"abstract":"<div><div><em>Escherichia coli</em> O157:H7 (<em>E. coli</em> O157:H7) is a commonly reported foodborne pathogen associated with severe illness from contaminated foods. Natural bacterial predators, such as bacteriophages (phages), are a promising alternative to traditional antimicrobial approaches. A lytic phage, HHU8, isolated from wastewater at a cattle farm was selected for further characterization. HHU8 showed high lytic activity against <em>E. coli</em> O157:H7 strains of various origins and maintained stability over a wide range of temperatures (4-55 °C) and pH (5-11). Biological characterization showed that HHU8 had an optimum multiplicity of infection (MOI) of 0.01, a latent period of 15 min, and a burst size of 283 ± 46 PFU/cell. Whole-genome sequencing revealed a genome size of 42,059 bp and the absence of virulence genes, antibiotic resistance determinants, or lysogeny-related factors. Functionally, HHU8 greatly inhibited <em>E. coli</em> O157:H7 biofilm formation <em>in vitro</em> and increased <em>Galleria mellonella</em> larvae survival after infection by 80% <em>in vivo</em>. In addition, HHU8 achieved maximum reductions in bacterial counts of 3.0, 2.4, 2.1, and 2.2 log in milk, lettuce, beef, and chicken, respectively, when applied to food matrices that had been artificially contaminated with <em>E. coli</em> O157:H7. All these results suggest that phage HHU8 is a safe and efficacious candidate for managing <em>E. coli</em> O157:H7 contamination in food systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120038"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Preparation and characterization of carvacrol-loaded antibacterial aerogels and their application in goat meat preservation 香芹酚负载抗菌气凝胶的制备、表征及其在山羊肉保鲜中的应用

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.120006

Longquan Xiao, Fengjian Zhang, Xuan Wu, Cui Yang, Wei Liu, Lin Zhou, Xinhui Wang, Dayu Liu

{"title":"Preparation and characterization of carvacrol-loaded antibacterial aerogels and their application in goat meat preservation","authors":"Longquan Xiao, Fengjian Zhang, Xuan Wu, Cui Yang, Wei Liu, Lin Zhou, Xinhui Wang, Dayu Liu","doi":"10.1016/j.lwt.2026.120006","DOIUrl":"10.1016/j.lwt.2026.120006","url":null,"abstract":"<div><div>To mitigate exudate accumulation and quality deterioration in goat meat throughout the supply chain, this study fabricated an aerogel-based preservation liner from potato starch (ST), carboxymethyl cellulose (CMC), and varying concentrations of carvacrol (CAR). Microstructural and physicochemical characterization demonstrated the successful crosslinking among ST, CMC, and CAR, resulting in a three-dimensional porous network. The ST–CMC loading 15 mL/L CAR (SCC-15) aerogel exhibited a significantly higher solubility of 3.32%, a water absorption capacity of 3.66 g/g, and an oil absorption capacity of 3.22 g/g (<em>P < 0.05</em>), indicating excellent adsorption performance and structural stability. Concurrently, the incorporation of carvacrol provided pronounced antibacterial activity against <em>Staphylococcus aureus</em> (<em>S. aureus</em>) and <em>Escherichia coli</em> (<em>E. coli</em>), increasing the inhibition rates from 1.75% to 0.99% for the ST–CMC (SC) aerogel to 97.50% and 98.07% for the SCC-15 aerogel, respectively. Notably, by inhibiting microbial growth and retarding protein and lipid oxidation, the SCC-15 aerogel significantly delayed quality deterioration in goat meat under refrigerated conditions. While both the CK and SC groups spoiled within 7 days, the SCC-15 group maintained acceptable quality up to 13 days. This study offers new insights and a feasible material-based solution for the development of green, high-efficiency functional packaging systems for food preservation, thereby providing a promising strategy for maintaining the storage quality of meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120006"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Unveiling the calcium-sensing receptor mechanism underlying kokumi perception in Wuding chicken soup: An integrated machine learning and molecular dynamics simulations 揭示武定鸡汤中高浓感的钙敏感受体机制：机器学习和分子动力学模拟

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-26 DOI: 10.1016/j.lwt.2026.119987

Chunfang Yang, Jiayan Tan, Shuai Tang, Guozhou Liao, Jia Liu, Yanfei Du, Guiying Wang, Hongbin Pan

{"title":"Unveiling the calcium-sensing receptor mechanism underlying kokumi perception in Wuding chicken soup: An integrated machine learning and molecular dynamics simulations","authors":"Chunfang Yang, Jiayan Tan, Shuai Tang, Guozhou Liao, Jia Liu, Yanfei Du, Guiying Wang, Hongbin Pan","doi":"10.1016/j.lwt.2026.119987","DOIUrl":"10.1016/j.lwt.2026.119987","url":null,"abstract":"<div><div>Wuding chicken soup is renowned for its delicious and rich flavor. By using multiple machine learning algorithms, the key features that determine the taste of kokumi were identified, and thus four kokumi peptides were screened and synthesized. However, their potential as kokumi supplements remains unclear. To investigate their taste characteristics, sensory evaluation and electronic tongue analysis were performed. Additionally, circular dichroism spectroscopy (CD) and molecular dynamics simulations (MD) were employed to predict the secondary structures of these peptides and their interactions with the calcium-sensing receptor (CaSR). The kokumi thresholds were determined to be 0.12–0.16 mmol/L in model chicken soup and 0.06–0.09 mmol/L in an MSG/NaCl model solution, demonstrating their ability to enhance umami, saltiness, and sweetness. These peptides show promise as taste enhancers in the development of salt-reduced, sugar-reduced, and umami-enhanced food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119987"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking 机械化搅拌对抹茶泡沫结构和感官品质的重塑是手工搅拌的结果

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-10-06 DOI: 10.1016/j.lwt.2026.120061

Jiaxin Wu, Zhirui Ye, Jiayi Xu, Jiaying Yang, Caijun Yuan, Junjie Dong, Yuefei Wang, Jihong Zhou

{"title":"Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking","authors":"Jiaxin Wu, Zhirui Ye, Jiayi Xu, Jiaying Yang, Caijun Yuan, Junjie Dong, Yuefei Wang, Jihong Zhou","doi":"10.1016/j.lwt.2026.120061","DOIUrl":"10.1016/j.lwt.2026.120061","url":null,"abstract":"<div><div>The quality of matcha foam is a key determinant of the sensory characteristics and consumer acceptance of matcha beverages. Although mechanized whisking offers a promising strategy for standardized preparation, whether it can reproduce the foam quality of hand whisking and the mechanisms governing foam performance remain unclear. This study investigated the effects of whisking frequency, water temperature, whisking duration, and matcha powder addition on foaming capacity (FC), foam stability (FS), and sensory quality, followed by process optimization using a Box–Behnken design. A whisking frequency of 5000 rpm provided the best overall performance and was selected for subsequent optimization. The optimal conditions were 76°C, 3.5 min, and 1.20 g of matcha powder, yielding an experimental FC of 128.39%, 60-min FS of 63.48%, and overall sensory score of 8.33. Compared with the center-point mechanized treatment, the optimized process increased FC by 5.5% and 60-min FS by 33.0%, achieving sensory quality comparable to hand whisking. Biochemical analysis revealed preferential enrichment of soluble proteins and catechins, particularly EGCG, ECG, and GC (enrichment factors up to 2.21), in the foam phase under high-foaming conditions, whereas free amino acids showed opposite trends under two foaming conditions. Multiscale characterization further showed that enhanced foam performance was associated with a more homogeneous bubble architecture, greater powder entrainment, and improved cohesiveness and resilience. These findings reveal the structural and compositional basis underlying matcha foam quality and provide a scientific basis for standardized preparation of high-quality matcha beverages.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120061"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Comparative multi-scale analysis of coarse starch-rich fractions from different legume crops obtained by dry fractionation 不同豆科作物干分馏粗淀粉组分的多尺度对比分析

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-10-04 DOI: 10.1016/j.lwt.2026.120052

Nicola Cesario Angelino, Dionysios D. Neofytos, Milena Corredig

{"title":"Comparative multi-scale analysis of coarse starch-rich fractions from different legume crops obtained by dry fractionation","authors":"Nicola Cesario Angelino, Dionysios D. Neofytos, Milena Corredig","doi":"10.1016/j.lwt.2026.120052","DOIUrl":"10.1016/j.lwt.2026.120052","url":null,"abstract":"<div><div>Dry fractionation of legumes generates a high volume of starch-rich coarse fractions, yet these co-products remain poorly characterized and underutilized. This study evaluated coarse fractions from yellow pea, green pea, faba bean, and chickpea as potential food ingredients, comparing them with commercial maize starch<strong>.</strong> Fractions were characterized in terms of composition, particle morphology, and thermal properties. Gels were formed via hydrothermal treatment while monitoring pasting behaviour, then cooled and assessed by small-amplitude oscillatory rheology and a hardness test. Internal structure was studied at multiple scales using confocal laser scanning microscopy and FTIR hyperspectral imaging. All legume fractions shared a similar amylose-to-amylopectin ratio. Maize starch exhibited the highest granule swelling and rupture, with a pronounced viscosity peak and breakdown. Yellow pea and faba bean showed moderate granule disruption and strong retrogradation upon cooling. Meanwhile green pea and chickpea displayed a gradual viscosity increase with no apparent rupture, possibly related to higher protein content, which may restrict granule expansion. Confocal microscopy confirmed more intact granule boundaries in green pea and chickpea gels, while FTIR revealed greater retention of short-range molecular order. Gel stiffness followed the same trend of retrogradation and protein content. These results demonstrate that legume dry fractionation co-products have potential as structuring ingredients in plant-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120052"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Multi-omics analysis reveals the impact of Sporidiobolus pararoseus fermentation on aroma enhancement and metabolic profiling of jujube leaf tea 多组学分析揭示了副孢子虫发酵对枣叶茶香气增强和代谢谱的影响

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-29 DOI: 10.1016/j.lwt.2026.120039

Ruirui Dao, Nan Jiang, Hanbing Zhu, Jia Tian, Di Wang, Mingrui Chen, Junguang Ning, Mingzhu Lu, Zhuanzhuan Liu, Li Dai, Jin Zhao, Ping Liu, Mengjun Liu, Zhihui Zhao

{"title":"Multi-omics analysis reveals the impact of Sporidiobolus pararoseus fermentation on aroma enhancement and metabolic profiling of jujube leaf tea","authors":"Ruirui Dao, Nan Jiang, Hanbing Zhu, Jia Tian, Di Wang, Mingrui Chen, Junguang Ning, Mingzhu Lu, Zhuanzhuan Liu, Li Dai, Jin Zhao, Ping Liu, Mengjun Liu, Zhihui Zhao","doi":"10.1016/j.lwt.2026.120039","DOIUrl":"10.1016/j.lwt.2026.120039","url":null,"abstract":"<div><div><em>Sporidiobolus pararoseus</em>, a yeast strain isolated from the surface of fresh jujube fruit (<em>Ziziphus jujuba</em> Mill. cv. ‘Dongzao’) was used to ferment jujube leaf tea to investigate its effects on metabolic reprogramming and aroma enhancement. Using a multi-omics approach, including UPLC-Q-TOF-MS-based metabolomics, GC-IMS, and GC-MS, we systematically characterized the dynamic changes in volatile and non-volatile metabolites across fermentation stages (T0d, T2d, T6d, T8d, and T10d). <em>S. pararoseus</em> fermentation significantly increased the levels of terpenoids and lipids, while markedly reducing those of phenolic acids. The relative contents of key aroma-active compounds, such as linalool, <em>β</em>-ionone, and linalool oxides, increased markedly, imparting distinct floral and fruity notes to tea. Furthermore, fermentation enhanced α-glucosidase inhibitory activity, although the antioxidant capacity gradually decreased. This study elucidates the critical role of <em>S. pararoseus</em> in shaping the flavor and functionality of fermented jujube leaf tea, providing a scientific basis for developing novel fermented tea products with enhanced aroma and health-promoting properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120039"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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