LWT - Food Science and Technology最新文献

Effects of colloidal structure in lutein ester gummies on digestive properties and gut microbiota in vitro 叶黄素酯胶胶体结构对体外消化性能和肠道菌群的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-23 DOI: 10.1016/j.lwt.2025.118081

Xuan Zhu, Zixuan Fang, Jie Chen

{"title":"Effects of colloidal structure in lutein ester gummies on digestive properties and gut microbiota in vitro","authors":"Xuan Zhu, Zixuan Fang, Jie Chen","doi":"10.1016/j.lwt.2025.118081","DOIUrl":"10.1016/j.lwt.2025.118081","url":null,"abstract":"<div><div>Current research on lutein ester gummies primarily focuses on formulation development, with limited studies on how colloidal structures affect digestion and gut microbiota. This study investigated the impact of pectin, gelatin, gellan and carrageenan-based gummies using <em>in vitro</em> digestion and colonic fermentation. Results showed colloidal composition significantly influenced particle size (234–730 μm in stomach; 86–245 μm in intestine) and dispersion coefficients (0.14–0.73 in stomach; 0.12–0.71 in intestine), with pectin increasing and gelatin decreasing these parameters. Particle size and dispersion negatively correlated with lutein ester release. During gastric digestion, these parameters negatively correlated with <em>Subdoligranulum</em>, while viscosity positively correlated with <em>Bifidobacterium</em>. In the small intestine, particle size negatively correlated with <em>Faecalibranulum</em>, <em>Bacteroides</em>, and <em>Allisonella</em>. Gummy consumption increased Muribaculaceae and <em>Lactiplantibacillus</em>, enhancing short-chain fatty acid (SCFA) production. These findings highlight the role of colloidal structure in optimizing lutein ester bioavailability and gut health, providing a basis for targeted food matrix design.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118081"},"PeriodicalIF":6.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365153","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

Rapid identification of multiplex camellia oil adulteration based on lipidomic fingerprint using laser assisted rapid evaporative ionization mass spectrometry and data fusion combined with machine learning 基于脂质组学指纹的激光辅助快速蒸发电离质谱及结合机器学习的数据融合快速鉴别多重山茶油掺假

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-22 DOI: 10.1016/j.lwt.2025.118078

Gongshuai Song , Taijiao Xiang , Ziming Xu , Haina Hou , Yangcheng Ge , Haonan Lai , Danli Wang , Tinglan Yuan , Ling Li , Ziyuan Wang , Mengna Zhang , Liting Ji , Jinyan Gong , Qing Shen

{"title":"Rapid identification of multiplex camellia oil adulteration based on lipidomic fingerprint using laser assisted rapid evaporative ionization mass spectrometry and data fusion combined with machine learning","authors":"Gongshuai Song , Taijiao Xiang , Ziming Xu , Haina Hou , Yangcheng Ge , Haonan Lai , Danli Wang , Tinglan Yuan , Ling Li , Ziyuan Wang , Mengna Zhang , Liting Ji , Jinyan Gong , Qing Shen","doi":"10.1016/j.lwt.2025.118078","DOIUrl":"10.1016/j.lwt.2025.118078","url":null,"abstract":"<div><div>Camellia oil (CAO) is a high-value edible oil with numerous health benefits; however, its authenticity is often compromised by adulteration with cheaper oils. This study proposes a rapid and robust authenticity analysis method for CAO using laser-assisted rapid evaporative ionization mass spectrometry (LA-REIMS) with complementary analytical techniques and chemometric analysis. Fatty acid composition, attenuated total reflectance Fourier transform infrared spectroscopy spectral fingerprinting, <sup>1</sup>H nuclear magnetic resonance spectroscopy, and color analysis were employed to characterize CAO. Although traditional methods exhibited limitations in detecting low-level adulteration (<40 %), LA-REIMS provided detailed lipidomic fingerprints with minimal sample pretreatment and high throughput. By applying both low- and mid-level data fusion strategies to combine LA-REIMS data with GC and developing eight machine learning classification models, including logistic regression, k-nearest neighbor, support vector machine, decision tree, neural network, Kalman filter, linear discriminant analysis, and random forest (RF), substantial improvements in classification accuracy were achieved. Among these, the RF model, particularly when paired with mid-level data fusion, attained an accuracy of 99.56 % in discerning authentic CAO from adulterated samples. These findings demonstrated the feasibility of a digital authenticity testing platform for enhancing food safety and quality control in the edible oil industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118078"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365152","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

Solvent-free microwave extraction and hydrodistillation extraction of essential oils from Syzygium cumini leaves: Comparative analysis of chemical constituents, in vitro and in silico approaches 无溶剂微波萃取法和水蒸馏法提取芫荽叶精油：化学成分的比较分析，体外和硅法

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-22 DOI: 10.1016/j.lwt.2025.118074

G. M. Masud Rana , Md. Jasim Uddin , Md. Tariqul Islam , Jaytirmoy Barmon , Subarna Sandhani Dey , Bijoy Chandra Ghos , Mahci Al Bashera , Prattay Karmaker , Adity Karmakar , Toufikur Rahman , Tahmina Akter Chowdhury , Mst Sarmina Yeasmin

{"title":"Solvent-free microwave extraction and hydrodistillation extraction of essential oils from Syzygium cumini leaves: Comparative analysis of chemical constituents, in vitro and in silico approaches","authors":"G. M. Masud Rana , Md. Jasim Uddin , Md. Tariqul Islam , Jaytirmoy Barmon , Subarna Sandhani Dey , Bijoy Chandra Ghos , Mahci Al Bashera , Prattay Karmaker , Adity Karmakar , Toufikur Rahman , Tahmina Akter Chowdhury , Mst Sarmina Yeasmin","doi":"10.1016/j.lwt.2025.118074","DOIUrl":"10.1016/j.lwt.2025.118074","url":null,"abstract":"<div><div>The essential oil (EO) from <em>Syzygium cumini</em> (L.) Skeels leaves holds significant potential due to its various medicinal and aromatic properties. The present study aimed to compare efficiency of EO extraction from <em>S. cumini</em> leaves using two distinct methods: solvent-free microwave extraction (SFME) and hydrodistillation extraction (HDE). Functional groups such as C-H, C=C, -OH and C=O were revealed by FTIR analysis, suggesting the existence of carbonyl compounds, hydroxyl compounds, alkanes, and alkenes. The GC/MS analysis identified total thirty-seven compounds where major components were isoledene (SFME-23.916 ± 0.178 %, HDE-25.332 ± 0.232 %), β-Pinene (SFME-10.662 ± 0.040 %, HDE-11.302 ± 0.010 %), α-Pinene (SFME-12.699 ± 0.239 %, HDE-9.755 ± 0.125 %) and α-ylangene (SFME-10.246 ± 0.167 %, HDE-10.318 ± 0.085 %). The antioxidant activity, total phenolic content and total flavonoid content of SFME were relatively higher (IC<sub>50</sub> 13.511 ± 0.102 ppm, 2.557 ± 0.138 mg GAE/g, 3.383 ± 0.125 mg QCE/g) than HDE (IC<sub>50</sub> 16.031 ± 0.121 ppm, 1.235 ± 0.110 mg GAE/g and 3.249 ± 0.022 mg QCE/g). The antimicrobial activity was evaluated by measuring zone of inhibition (ZOI) and minimum inhibitory concentration (MIC). EO extracted by SFME showed highest against bacteria <em>S. aureus</em> (ZOI-17.50 ± 1.87 mm, MIC-3.10 μL/mL) compared to HDE where ZOI-12.83 ± 1.03 mm, MIC-6.20 μL/mL for <em>S. aureus</em>. Molecular docking study also correlates antimicrobial test results. This comparative study demonstrates SFME as a promising method for efficiently obtaining quality essential oil from <em>S. cumini</em> leaves.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118074"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366332","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

Understanding the spoilage mechanism of refrigerated turbot (Scophthalmus maximus) using high-throughput sequencing combined with untargeted metabolomics 利用高通量测序结合非靶向代谢组学研究冷藏大菱鲆（Scophthalmus maximus）的腐败机制

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-21 DOI: 10.1016/j.lwt.2025.118072

Xuan Wang , Zhaoxiang Guo , Ruizhen Qiao , Li Liu , Abdul-Nabi Jatt , Yanlong Liu , Caili Zhang

{"title":"Understanding the spoilage mechanism of refrigerated turbot (Scophthalmus maximus) using high-throughput sequencing combined with untargeted metabolomics","authors":"Xuan Wang , Zhaoxiang Guo , Ruizhen Qiao , Li Liu , Abdul-Nabi Jatt , Yanlong Liu , Caili Zhang","doi":"10.1016/j.lwt.2025.118072","DOIUrl":"10.1016/j.lwt.2025.118072","url":null,"abstract":"<div><div>Turbot is susceptible to spoilage during cold storage; however, the interaction between spoilage microorganisms and their metabolic pathway in refrigerated turbot remains unclear. Elucidating this relationship can help provide more effective strategies for the preservation of turbot. This study explored the changes in freshness indexes of refrigerated turbot, including microbial population and chemical indicators. The microbial community and metabolites in refrigerated turbot were analyzed using 16S rRNA sequencing and untargeted metabolomics. Results showed that the freshness of refrigerated turbot declined as the storage period extended, accompanied by yellowing of the fish. Metabolomic results identified 1159 significant differential metabolites during the storage of turbot. Metabolic pathway enrichment illustrated that purine metabolism, amino acid metabolism and biosynthesis, and pentose phosphate pathways, which are involved in the degradation process of fish, were the primary spoilage mechanisms of turbot. Eight potential spoilage biomarkers were identified, among which hypoxanthine, xanthine, Tyr-Leu, Phe-Asn, Gly-L-Phe, and L-Ala-L-Trp exhibited a significantly positive relationship with <em>Shewanella</em>, <em>Acinetobacter</em>, and <em>Brochothrix</em>, which were the dominant spoilage organisms in refrigerated turbot. Furthermore, L-glutamine and PC(20:5(5Z,8Z,11Z,14Z,16E)) exhibited a negative relationship with the abundance of <em>Psychrobacter</em>. These identified biomarkers can provide precise targets for the development of preservatives for aquatic products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118072"},"PeriodicalIF":6.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366481","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

Enhanced ultrasonic synergistic hot air drying of Cistanche by segmented frequency conversion: Effects on drying characteristics, physicochemical quality and microstructure 分段变频增强型超声协同热风干燥肉苁茸：对干燥特性、理化品质和微观结构的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-20 DOI: 10.1016/j.lwt.2025.118069

Bowen Wu, Guojun Ma, Fangxin Wan, Zepeng Zang, Yanrui Xu, Xinyu Ying, Ao Chen, Junmin Ma, Xiaopeng Huang

{"title":"Enhanced ultrasonic synergistic hot air drying of Cistanche by segmented frequency conversion: Effects on drying characteristics, physicochemical quality and microstructure","authors":"Bowen Wu, Guojun Ma, Fangxin Wan, Zepeng Zang, Yanrui Xu, Xinyu Ying, Ao Chen, Junmin Ma, Xiaopeng Huang","doi":"10.1016/j.lwt.2025.118069","DOIUrl":"10.1016/j.lwt.2025.118069","url":null,"abstract":"<div><div>In this study, a novel segmented frequency conversion ultrasound (SFCU) strategy was proposed and applied to assist the hot air drying (HAD) of Cistanche slices, aiming to address the limitations of both single- and multi-frequency ultrasound-assisted drying. Using HAD and single-frequency ultrasound-assisted HAD (SFU-HAD) as controls, the effects of SFCU on drying characteristics and physicochemical properties of dried Cistanche slices were systematically investigated. The results indicated that SFCU significantly enhanced drying efficiency, reducing the drying time by up to 27.3 % compared to SFU-HAD. Moreover, SFCU-HAD produced dried products with superior total phenolic content, total flavonoid content, polysaccharide content, and antioxidant capacity compared to single-frequency ultrasound treatments, though certain conditions also led to quality deterioration. Color analysis suggested that SFCU had a positive effect on improving product color. Microscopic structural analysis revealed that while SFCU improved porosity and internal structure to a certain extent, it also caused structural damage under specific frequency combinations, which may be related to the frequency distribution and segmentation nodes. Therefore, as a novel ultrasonic modality, the rational application of SFCU-HAD of Cistanche slices can improve drying efficiency while maintaining product quality, strongly demonstrating its great potential for enhancing drying performance and its promising prospects for industrial-scale implementation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118069"},"PeriodicalIF":6.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365151","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

Sodium reduction and properties of ready-to-eat shiitake (Lentinus edodes) pileus by the partial salt-replacement with edible seaweeds extract powder 食用海藻萃取粉替代部分盐对即食香菇（Lentinus edodes）毛的减钠及特性研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-20 DOI: 10.1016/j.lwt.2025.118047

Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun

{"title":"Sodium reduction and properties of ready-to-eat shiitake (Lentinus edodes) pileus by the partial salt-replacement with edible seaweeds extract powder","authors":"Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun","doi":"10.1016/j.lwt.2025.118047","DOIUrl":"10.1016/j.lwt.2025.118047","url":null,"abstract":"<div><div>Reduced-sodium ready-to-eat shiitake (<em>Lentinus edodes</em>) pileus was prepared by partial salt-replacement with edible seaweeds extract powder (ESEP), and evaluated the characterization of seaweed extract powders and their application as partial salt replacers in ready-to-eat shiitake pileus. ESEP presented good water solubility, high mineral and protein content with small particle size from 8 to 22 μm. K, Ca, Mg, and Zn contents and antioxidant capacity were significantly higher in ESEP samples than in controls (<em>P</em> < 0.05). Compared with regular-salt addition, partial salt-replacement with ESEP effectively reached the similar saltiness taste, flavor and sensory score, the Na content in shiitake samples with <em>G. amansii</em> Lamx ESEP was reduced by 50.81 % compared to the control. Partial salt-replacement with ESEP promoted uniform distribution of water, Na<sup>+</sup>, and Cl<sup>−</sup> by modifying the microstructure. ESEP also facilitated conversion of free water to immobilized water, enhancing saltiness perception.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118047"},"PeriodicalIF":6.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365150","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

Milk promotes the development of complex, protein-rich biofilms in Staphylococcus aureus and limits the efficacy of phage-based eradication strategies 牛奶促进了复杂的、富含蛋白质的金黄色葡萄球菌生物膜的发育，限制了基于噬菌体的根除策略的有效性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-20 DOI: 10.1016/j.lwt.2025.118056

Seila Agún , Lucía Fernández , Ana Rodríguez , Pilar García

{"title":"Milk promotes the development of complex, protein-rich biofilms in Staphylococcus aureus and limits the efficacy of phage-based eradication strategies","authors":"Seila Agún , Lucía Fernández , Ana Rodríguez , Pilar García","doi":"10.1016/j.lwt.2025.118056","DOIUrl":"10.1016/j.lwt.2025.118056","url":null,"abstract":"<div><div>The ability of <em>Staphylococcus aureus</em> to establish strong biofilms in milk poses a threat to consumers’ health and a challenge for the dairy industry. Indeed, biofilms are the main bacterial reservoir along the food chain. Here, we evaluate the efficacy of phage <em>Kayvirus rodi</em> and lytic protein LysRODIΔAmi for combating biofilm formation on polystyrene and stainless steel surfaces submerged in UHT skim milk compared to culture medium. Biofilms grown in milk exhibited a denser and more complex matrix, mainly composed of proteins, presumably casein. Additionally, cells exhibited an adaptive transcriptional response intended to metabolize lactose and to increase biofilm formation. These changes in metabolism, matrix composition and structure conferred milk-grown biofilms a higher resistance to both LysRODIΔAmi (4 μM) and phage <em>Kayvirus rodi</em> (10<sup>8</sup> PFU/ml) individual and combined treatments, although the combination was more efficacious. Both antimicrobials were more successful at biofilm inhibition, exhibiting a synergistic interaction when used together. Unexpectedly, the bacteriophage treatment displayed enhanced efficacy in milk compared to fresh medium, likely due to the buffering capacity and ions in milk, which help stabilize pH and promote phage stability. Our results demonstrate the importance of testing antimicrobials under conditions that reflect the real-life application as much as possible.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118056"},"PeriodicalIF":6.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338306","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

In vitro preparation of N-ethylpyrrolidone substituted flavanols in tea and their starch graft copolymers 茶中n -乙基吡咯烷酮取代黄烷醇的体外制备及其淀粉接枝共聚物

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-19 DOI: 10.1016/j.lwt.2025.118057

Bingchen Han , Xiaoqian Wang , Saifei Hu , Yufeng Yuan , Sheng Zhou , Yang Hu , Ziqi Zheng , Pan Lai , Qi Chen , Shihua Zhang

{"title":"In vitro preparation of N-ethylpyrrolidone substituted flavanols in tea and their starch graft copolymers","authors":"Bingchen Han , Xiaoqian Wang , Saifei Hu , Yufeng Yuan , Sheng Zhou , Yang Hu , Ziqi Zheng , Pan Lai , Qi Chen , Shihua Zhang","doi":"10.1016/j.lwt.2025.118057","DOIUrl":"10.1016/j.lwt.2025.118057","url":null,"abstract":"<div><div>N-Ethyl-pyrrolidone-substituted-flavan-3-ols (EPSFs), flavonoid alkaloids with diverse bioactivities, are challenging to extract from tea leaves. This study synthesized EPSFs in vitro using epigallocatechin gallate (EGCG) and theanine under simulated hydrothermal conditions. Column chromatography yielded EPSFs with 85.2 % purity. Evaluated in SH-SY5Y/APP695 (SHswe) cells, an Alzheimer's disease (AD) model, EPSFs exhibited potential anti-AD effects. A starch-EPSFs graft copolymer was synthesized via free radical-mediated polymerization. Compared to starch-EGCG, the starch-EPSFs copolymer demonstrated enhanced DPPH•/ABTS•<sup>+</sup> radical scavenging and α-amylase inhibition within specific concentration ranges. This work advances efficient EPSFs production and highlights their therapeutic potential for AD. The antioxidant starch-EPSFs copolymer also holds promise for material science, medical, and industrial applications, offering a novel strategy for functional biomaterial design.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118057"},"PeriodicalIF":6.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365968","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

Ultrasound-assisted polysaccharide extraction from Hordei Fructus Germinatus and its stir-frying product: optimization, structural characterization and bioactivities 超声辅助提取茯苓多糖及其炒制产物：优化、结构表征及生物活性研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-18 DOI: 10.1016/j.lwt.2025.118052

Shuang Liu , Na Kong , Qingjun Li , Hongjing Dong , Jia Li

{"title":"Ultrasound-assisted polysaccharide extraction from Hordei Fructus Germinatus and its stir-frying product: optimization, structural characterization and bioactivities","authors":"Shuang Liu , Na Kong , Qingjun Li , Hongjing Dong , Jia Li","doi":"10.1016/j.lwt.2025.118052","DOIUrl":"10.1016/j.lwt.2025.118052","url":null,"abstract":"<div><div><em>Hordei Fructus Germinatus</em> (MY) is a food with therapeutic effects that mainly presented in two forms: unprocessed MY (Sheng MY) and stir-fried MY (Chao MY). Previous study indicated that polysaccharides were an important component in MY. However, the detailed physicochemical characteristics and structure-activity correlation were not explored. In this study, polysaccharides from Sheng MY and Chao MY were extracted using ultrasound-assisted extraction method. Subsequently, three neutral polysaccharides (SM-1, CM-1-1, and CM-1-2) were isolated, and their structural properties and hypoglycemic activity were comparatively studied. Our findings indicated that the optimum extraction conditions were: ultrasonic temperature 50 °C, liquid-to-solid ratio 50, ultrasonic time 60 min, and ultrasonic power of 350 W. Based on the ultrasonic conditions, the extraction rate could reach 27.24 ± 1.37 %. After stir-frying, the molecular weight of polysaccharides had increased, the content of Ara, Xyl, and uronic acid had increased, and the main chain had undergone reaggregation. Additionally, the hypoglycemic activity decreased due to the polysaccharides formed after stir-frying had a high-molecular weight, thereby difficultly combining with enzymes. Conversely, the antioxidant activity increased with increase of average molecular weight. These results demonstrated that neutral polysaccharides might be the active substances that make the effectiveness of Sheng and Chao MY different.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118052"},"PeriodicalIF":6.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335636","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

Effects of yellow onion skins extract on the structure and physicochemical properties of fresh noodles and gluten protein 黄洋葱皮提取物对鲜面及面筋蛋白结构、理化性质的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-18 DOI: 10.1016/j.lwt.2025.118049

Yuqing Wang , Renrui Jiao , Ning Wang , Cuntang Wang

{"title":"Effects of yellow onion skins extract on the structure and physicochemical properties of fresh noodles and gluten protein","authors":"Yuqing Wang , Renrui Jiao , Ning Wang , Cuntang Wang","doi":"10.1016/j.lwt.2025.118049","DOIUrl":"10.1016/j.lwt.2025.118049","url":null,"abstract":"<div><div>This study explores the impact of yellow onion skin extract (YOSE) on fresh noodle quality and its interaction mechanism with wheat gluten protein. Results show that 0.25 % and 0.5 % (W/W) YOSE additions significantly improved noodle cooking properties, enhancing cooked noodle hardness, chewiness, tensile strength, and elongation. Scanning electron microscopy (SEM) revealed denser gluten networks at these concentrations, while higher doses (0.75 %–1%) caused discontinuous and uneven structures. Total phenolic (TPC) and flavonoid (TFC) contents in cooked noodles increased significantly with YOSE (82.8 %–271.4 % for TPC; 75.8 %–396.8 % for TFC), boosting DPPH<sup>+</sup> and ABTS<sup>+</sup> radical scavenging rates by 1.7–6.1 × and 2.5–7.4 × versus controls, respectively. Sensory evaluation showed 0.25 %–0.5 % YOSE imparted warm golden color and complementary flavor, raising acceptability scores from 7.9 to 8.9. Fluorescence spectroscopy indicated reduced gluten protein fluorescence intensity, while free - SH content increased with higher YOSE. Fourier transform infrared (FTIR) analysis showed decreased α - helix and increased β - sheet structures, suggesting stabilized protein conformations in the gluten network. Collectively, YOSE significantly influences gluten protein structure, and low - level additions hold promise for enhancing wheat flour product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118049"},"PeriodicalIF":6.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335638","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