LWT - Food Science and Technology最新文献

Supercooling and stepwise algorithmic strategies for prolonged freshness and quality preservation in mustard leaf (Brassica juncea) kimchi 芥菜叶泡菜的过冷和逐步算法策略延长新鲜度和质量保存

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-07 DOI: 10.1016/j.lwt.2025.117891

Dong Hyeon Park , Mi-Jung Choi , Mi-Ai Lee , Sung Jin Park , MinJi Kim , Sung Hee Park

{"title":"Supercooling and stepwise algorithmic strategies for prolonged freshness and quality preservation in mustard leaf (Brassica juncea) kimchi","authors":"Dong Hyeon Park , Mi-Jung Choi , Mi-Ai Lee , Sung Jin Park , MinJi Kim , Sung Hee Park","doi":"10.1016/j.lwt.2025.117891","DOIUrl":"10.1016/j.lwt.2025.117891","url":null,"abstract":"<div><div>Kimchi, a traditional Korean fermented dish, is rich in nutrients and probiotics. Its quality can be compromised by over-fermentation due to temperature fluctuations. Supercooling has been proposed as a method to preserve kimchi, but maintaining this state is challenging. This study used a stepwise cooling system to keep mustard leaf kimchi in a supercooled condition for up to 5 months. Analysis of CO<sub>2</sub> levels, pH, and titratable acidity showed slower fermentation in the supercooled samples compared to refrigerated ones. Notably, the pH of refrigerated samples decreased rapidly to about 4.5 and the titratable acidity increased to about 0.83 % at 5 months of storage. However, there were no significant differences in moisture content and texture between the supercooled and refrigerated samples. Microbial profiles and metabolic compounds revealed that supercooling preservation delayed fermentation by about 3 months. These results suggest that supercooling is an effective method for preserving mustard leaf kimchi, preventing quality degradation during long-term storage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117891"},"PeriodicalIF":6.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924877","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

Elucidating the umami mechanisms of peptides in chicken breast enzymatic hydrolysate through the integration of peptidomics, sensomics, and cell biology 结合肽组学、感觉体学和细胞生物学，阐明鸡胸肉酶解液中肽的鲜味机制

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-05 DOI: 10.1016/j.lwt.2025.117882

Wei He , Yan Huang , Ziwen Kang , Ruiyi Zheng , Li Liang , Baoguo Sun , Shihao Sun , Jianping Xie , Yuyu Zhang

{"title":"Elucidating the umami mechanisms of peptides in chicken breast enzymatic hydrolysate through the integration of peptidomics, sensomics, and cell biology","authors":"Wei He , Yan Huang , Ziwen Kang , Ruiyi Zheng , Li Liang , Baoguo Sun , Shihao Sun , Jianping Xie , Yuyu Zhang","doi":"10.1016/j.lwt.2025.117882","DOIUrl":"10.1016/j.lwt.2025.117882","url":null,"abstract":"<div><div>This study aimed to quantitatively identify and characterize umami peptides from chicken breast enzymatic hydrolysatean integrated peptidomics-sensomics-cell biology approach. Through ultrafiltration and nano LC-Q-Exactive HF/MS and sensory analysis, peptides with molecular weights of less than 1 kDa were screened. Molecular docking revealed peptides GFAGDDAPR and DDHFL with strong binding affinities to T1R1/T1R3 receptors (docking energies: 8.8 to −9.8 kcal/mol), which showed substantial umami enhancement effects in sensory evaluations. Furthermore, cellular assays confirmed these peptides triggered calcium responses (ΔF/F<sub>0</sub> = 0.12 ± 0.02) comparable to 200 mmol/L MSG, with synergistic combinations reaching ΔF/F<sub>0</sub> = 0.20 ± 0.03. The findings provide a scientific basis for developing novel umami enhancers, aiding in the reduction of sodium content in foods while meeting consumer demands for healthier food options.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117882"},"PeriodicalIF":6.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907649","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

Comparative analysis of β-lactoglobulin complexes with different catechins: formation, structure, functionality, and emulsion stability 不同儿茶素β-乳球蛋白复合物的形成、结构、功能和乳状稳定性的比较分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-05 DOI: 10.1016/j.lwt.2025.117881

Tinglan Yuan , Ting Ye , Haitao Guo , Yaoruixi Yang , Gongshuai Song , Danli Wang , Ling Li , Yong Cheng , Jinyan Gong

{"title":"Comparative analysis of β-lactoglobulin complexes with different catechins: formation, structure, functionality, and emulsion stability","authors":"Tinglan Yuan , Ting Ye , Haitao Guo , Yaoruixi Yang , Gongshuai Song , Danli Wang , Ling Li , Yong Cheng , Jinyan Gong","doi":"10.1016/j.lwt.2025.117881","DOIUrl":"10.1016/j.lwt.2025.117881","url":null,"abstract":"<div><div>Complexes formed between polyphenols and proteins could be used as a good alternative to improve the phytochemical stability in food matrices. While interactions between tea catechins and milk proteins are prevalent in food systems, the effects of different structures of catechins on these interactions, and the resulting alterations in structural and functional properties of covalent complexes formed remain poorly understood. This study investigated the effect of different catechin structures on covalent interactions with β-lactoglobulin (β-Lg). (+)-Catechin (C), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG), (−)-gallocatechin gallate (GCG), and (−)-epigallocatechin gallate (EGCG) were covalently bound to β-Lg through the alkaline method. β-Lg-catechin complexes had lower fluorescence intensity, hydrophobicity, α-helix content, free amino groups, and sulfhydryl groups than native β-Lg. Binding to catechins (especially ECG, GCG, and EGCG) significantly enhanced β-Lg antioxidant activity, emulsification activity, and stability. Furthermore, β-Lg-catechin complexes substantially enhance emulsion freeze-thaw, thermal stability, storage stability, and oxidative stability. Galloylated catechins exhibited the greatest graft affinity towards β-Lg, and their complexes demonstrated far superior antioxidant activity and stability than non-galloylated catechins. In conclusion, customized β-Lg-catechin conjugates have considerable potential as carriers in food that can enhance emulsion phytochemical stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117881"},"PeriodicalIF":6.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924878","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

Optimization strategies for black soybean oil development: Investigating the effects of different processing and storage methods on nutritional value and oxidative stability 黑豆油开发的优化策略：研究不同加工和储存方法对其营养价值和氧化稳定性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-03 DOI: 10.1016/j.lwt.2025.117846

Yu-Shan Shih , Yu-Chi Ho , Selina C. Wang , Wei-Ju Lee

{"title":"Optimization strategies for black soybean oil development: Investigating the effects of different processing and storage methods on nutritional value and oxidative stability","authors":"Yu-Shan Shih , Yu-Chi Ho , Selina C. Wang , Wei-Ju Lee","doi":"10.1016/j.lwt.2025.117846","DOIUrl":"10.1016/j.lwt.2025.117846","url":null,"abstract":"<div><div>This study aims to propose an optimized strategy for developing black soybean oil as a novel edible oil by evaluating its oxidative stability and nutritional composition. A commercially refined soybean oil and three Taiwanese soybean varieties, including Tainan No. 10 (TN10), Tainan No. 5 (TN5), and Tainan No. 3 (TN3) were used to prepare nine oil samples via solvent extraction (SE), screw pressing (SP), and hydraulic pressing (HP). The oil yields across different soybean varieties and extraction methods were similar, ranging from 11.53 % to 13.80 %. SP oils exhibited the lowest acid (0.49–1.37 mg KOH/g oil) and peroxide values (2.11–3.88 mEq O<sub>2</sub>/kg oil). The fatty acid composition of SP oils was similar to that of SE oils, while HP oils contained a lower proportion of essential fatty acids. SP oils retained the highest chlorophyll (158.76 ± 1.51 mg/kg) and carotenoid (122.53 ± 3.55 mg/kg) levels, particularly in TN3 oil. SP TN3 oil also exhibited the highest vitamin E content (1616.74 ± 43.90 μg/g), significantly exceeding that of HP and SE oils (<em>p</em> < 0.05). The phytosterol content in SP oils ranged from 417.54 to 495.54 mg/100 g, with no significant differences between TN5 and TN3 oils. Under both light and dark storage conditions, the oxidative stability of the oils followed the order of TN3 ≌ TN5 > TN10, which related to antioxidant contents. Based on these results, TN3 black soybean oil produced via SP and stored under light-protected conditions demonstrated the highest nutritional value and oxidative stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117846"},"PeriodicalIF":6.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912912","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

Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization 脉冲电场对磷虾粉的影响：脂质提取、技术功能特性和蛋白质表征的评价

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-03 DOI: 10.1016/j.lwt.2025.117876

Michelle Fernández-Salas , Johanan Espinosa-Ramírez , Mariana Morales-de la Peña , Luis Eduardo Garcia-Amezquita , Sandra Teresita Martín-del-Campo , Viridiana Tejada-Ortigoza

{"title":"Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization","authors":"Michelle Fernández-Salas , Johanan Espinosa-Ramírez , Mariana Morales-de la Peña , Luis Eduardo Garcia-Amezquita , Sandra Teresita Martín-del-Campo , Viridiana Tejada-Ortigoza","doi":"10.1016/j.lwt.2025.117876","DOIUrl":"10.1016/j.lwt.2025.117876","url":null,"abstract":"<div><div>New food alternatives, such as edible insects, must be considered for the population's nutritional needs. <em>Zophobas morio</em> (ZM), an edible insect rich in unsaturated fatty acids, is susceptible to oxidative reactions. Pulsed electric field (PEF) has been proven to enhance the extractability of compounds while maintaining product quality. This research aimed to evaluate the effect of PEF on ZM flour and determine its characterization. PEF was applied at 1–5.6 kV/cm; 10 and 200 pulses; 4 μs; 200 Hz, and the lipid extraction yield, techno-functional properties, and protein characterization were assessed. PEF-treated flours were compared to control (untreated) ZM flour. The highest lipid extractions were achieved at 5.6 kV/cm (200 and 10 pulses), and 3 kV/cm (200 pulses) resulting in 77.60, 64.38, and 64.48% increased extraction, respectively. Water holding capacity was increased by 19% (3 kV/cm and 10 pulses) and the oil holding capacity was decreased by 11% (5.6 kV/cm and 10 pulses). PEF and the defatting increased the techno-functionality of ZM: foaming capacity up to 84%. The digestibility after treatment was 78.68–79.86%, and no molecular weight differences were observed on SDS-PAGE. Using PEF on ZM flours improved the extractability of lipids and may be used to tailor the techno-functionality of ZM.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117876"},"PeriodicalIF":6.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916503","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 enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity 酶解阿拉伯木聚糖对挂面品质及潜在益生元活性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-03 DOI: 10.1016/j.lwt.2025.117872

Jinxin Pang , Songheng Wu , Xin Song , Bingjie Chen , Xiao Wang , Pingdong Sun , Qi Zheng , Wenlong Xue , Yi Zhang , Yongjin Qiao

{"title":"Effects of enzymolysis of arabinoxylan on quality of hanging noodles and potential prebiotic activity","authors":"Jinxin Pang , Songheng Wu , Xin Song , Bingjie Chen , Xiao Wang , Pingdong Sun , Qi Zheng , Wenlong Xue , Yi Zhang , Yongjin Qiao","doi":"10.1016/j.lwt.2025.117872","DOIUrl":"10.1016/j.lwt.2025.117872","url":null,"abstract":"<div><div>Two kinds of corn cob arabinoxylans (AX) were treated with xylanase to obtain the corresponding enzymatic arabinoxylans (AXe), and their effects on the quality of hanging noodles and potential prebiotic activities were studied. AX and AXe influenced the quality of hanging noodles by altering the secondary structure and conformation of gluten proteins as well as the interactions between proteins. Compared to the control group, AX improved the hardness of hanging noodles by 27.15 %–49.74 %, whereas 6 % AXe reduced the hardness of hanging noodles by 12.05 %–20.63 % and reduced chewiness by 14.36 %–19.53 %. Both AX and AXe enhanced the tolerance of probiotics to acidic conditions and bile salts. However, the digested product of AXe showed a more significant promotion of probiotic growth compared to AX. Notably, 2 % AXe did not significantly affect the quality of hanging noodles (<em>P</em> > 0.05), but its digestive products maintained good potential prebiotic activity. This study provides a valuable reference for the development of specialized dietary foods incorporating AX.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117872"},"PeriodicalIF":6.0,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143928387","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

Construction of a quercetin-kafirin nanodelivery system by ultrasound-treated: Synthesis and characterization 超声处理槲皮素-卡菲林纳米递送体系的构建：合成与表征

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-02 DOI: 10.1016/j.lwt.2025.117870

Xuejian Song , Xinhui Wang , Lingyan Dai , Dongjie Zhang , Zhijiang Li , Changqing Ruan , Hongwei Zhang , Rongan Cao

{"title":"Construction of a quercetin-kafirin nanodelivery system by ultrasound-treated: Synthesis and characterization","authors":"Xuejian Song , Xinhui Wang , Lingyan Dai , Dongjie Zhang , Zhijiang Li , Changqing Ruan , Hongwei Zhang , Rongan Cao","doi":"10.1016/j.lwt.2025.117870","DOIUrl":"10.1016/j.lwt.2025.117870","url":null,"abstract":"<div><div>Quercetin exhibits notable bioactivity, however, its poor solubility and stability result in rapid degradation and limited bioavailability. To solve this problem, kafirin was used to encapsulate quercetin, and an ultrasonic-assisted anti-solvent precipitation method was employed to construct a nanoparticle delivery system. The results showed that kafirin-quercetin nanoparticles (KQN) subjected to ultrasonic treatment (600 W, 120 s) exhibited particle sizes ranging from 90.16 to 213.27 nm and achieved a maximum encapsulation efficiency of 81.36 % for quercetin. Spectral analysis and molecular docking identified van der Waals forces, hydrogen bonds, and other interactions between quercetin and kafirin, which enhanced nanoparticle stability. The nanoparticle system exhibited potent antioxidant and anti-inflammatory activities, as evidenced by DPPH, ABTS, FRAP, and inhibition of NO production. These findings establish a robust theoretical basis for enhancing the bioavailability of quercetin, fostering nanoparticle applications in the food industry, and expanding the potential uses of kafirin.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117870"},"PeriodicalIF":6.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903820","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

The formation mechanism of flavor and metabolites during the fermentation of sufu based on carbohydrate metabolism 基于碳水化合物代谢的腐乳风味及代谢产物形成机制研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-02 DOI: 10.1016/j.lwt.2025.117873

Zhongai Chen , Qinming Liu , Menglong Liu , Kaihua Lu , Shan Huang , Du Lv , Zhirong Wang , Qiaoli Xue , Yongjin Hu

{"title":"The formation mechanism of flavor and metabolites during the fermentation of sufu based on carbohydrate metabolism","authors":"Zhongai Chen , Qinming Liu , Menglong Liu , Kaihua Lu , Shan Huang , Du Lv , Zhirong Wang , Qiaoli Xue , Yongjin Hu","doi":"10.1016/j.lwt.2025.117873","DOIUrl":"10.1016/j.lwt.2025.117873","url":null,"abstract":"<div><div>Understanding the formation mechanism of flavor compounds is essential for controlling the flavor quality of sufu. This study employed metabolomics and metagenomics to investigate the formation mechanisms of key flavor substances in sufu based on carbohydrate metabolism. At KEGG level 3, the annotated gene types and numbers were abundant in glycolysis/gluconeogenesis, starch and sucrose metabolism, amino sugar and nucleotide sugar metabolism, pyruvate metabolism. Additionally, dynamic changes in associated bacteria, enzymes and differential metabolites of metabolic pathways in sufu were investigated. The dominant bacteria associated with the four carbohydrate metabolism pathways include <em>Lactococcus</em>, <em>Weissella</em>, <em>Leuconostoc, Kurthia</em>. The principal associated enzymes were the hydrolases, oxidoreductases, isomerases, transferases, and ligases. Through the reconstruction of metabolic pathways, characteristic flavor substances such as lactic acid, fumaric acid, malic acid, and succinic acid were generated via three reaction chains. This study offers valuable insights for optimizing the fermentation process and improving the flavor quality of sufu.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117873"},"PeriodicalIF":6.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912911","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

Curcumin-loaded WPI-FUC emulsion as a microcapsule core material enhances the applicability and stability of curcumin—preparation and characterization of a new type of microcapsule 姜黄素负载WPI-FUC乳剂作为微胶囊芯材，增强了姜黄素的适用性和稳定性，制备并表征了一种新型微胶囊

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-02 DOI: 10.1016/j.lwt.2025.117854

Liyuan Zheng , Xing Chen , Liming Zheng , Qiushuo Chang , Yuqin Qin , Xuan Ding , Wenyu Zhang , Ping Zhao , Chunyu Xi

{"title":"Curcumin-loaded WPI-FUC emulsion as a microcapsule core material enhances the applicability and stability of curcumin—preparation and characterization of a new type of microcapsule","authors":"Liyuan Zheng , Xing Chen , Liming Zheng , Qiushuo Chang , Yuqin Qin , Xuan Ding , Wenyu Zhang , Ping Zhao , Chunyu Xi","doi":"10.1016/j.lwt.2025.117854","DOIUrl":"10.1016/j.lwt.2025.117854","url":null,"abstract":"<div><div>Emulsions stabilized by protein-polysaccharide complexes are effective carriers for delivering hydrophobic active substances, such as curcumin. Traditional microcapsules prepared using emulsions to load curcumin often exhibit unfavorable storage stability and applicability due to the susceptibility of the oils in the emulsion to oxidation. To address these two issues, this study first examined the stability and curcumin encapsulation efficiency of Emulsion I: a whey protein isolate (WPI) single-layer emulsion, Emulsion II: a WPI-fucoidan (FUC) single-layer emulsion, and Emulsion III: a WPI-FUC double-layer emulsion. Among them, due to the good spatial effect and electrostatic interaction of the WPI-FUC complex, which can inhibit the aggregation of droplets, the curcumin-loaded emulsion II has the best stability. Subsequently, we used curcumin-loaded Emulsion II as the core material, and maltodextrin (MD), inulin (IN), and maltodextrin-inulin complex (MD-IN), which are almost lipid-free and less prone to oxidation, individually as the wall materials, to prepare microcapsules through spray drying and freeze-drying processes. Microcapsules prepared with MD-IN as the wall material by spray drying have the optimal solubility, storage stability, and encapsulation efficiency. This novel microcapsule structure provides a certain data basis for the better application of the active substance in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117854"},"PeriodicalIF":6.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903819","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

Kinetics of simultaneous change in the values of peroxide and weight gain during peroxidation of various groups of vegetable oils 不同种类植物油过氧化过程中过氧化值和增重同时变化的动力学

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-02 DOI: 10.1016/j.lwt.2025.117878

Haniye Pashaei, Reza Farhoosh

{"title":"Kinetics of simultaneous change in the values of peroxide and weight gain during peroxidation of various groups of vegetable oils","authors":"Haniye Pashaei, Reza Farhoosh","doi":"10.1016/j.lwt.2025.117878","DOIUrl":"10.1016/j.lwt.2025.117878","url":null,"abstract":"<div><div>The values of peroxide (PV) and weight gain (W) were simultaneously monitored in a kinetic regime of oxidation at 90 °C for the oleic (olive), oleic-linoleic (sesame, corn, peanut, rice bran, and sunflower), and linolenic (canola and soybean) groups of vegetable oils. Given the values of calculated oxidizability (Cox) and polyene index (PI), the lowest oxidizable fatty acid composition belonged to the olive oil (2.43 and 0.87), followed by to the peanut (2.82 and 1.41), rice bran (3.92 and 1.43), canola (4.47 and 3.60)/sesame (5.04 and 2.86), corn (5.94 and 3.74), and sunflower (6.77 and 5.72)/soybean (7.23 and 3.66) oils. The oils were of various initial quality indicators and total contents of tocopherols (141–753 mg kg<sup>−1</sup>) and phenolic compounds (57–261 mg kg<sup>−1</sup>). The ratio between the induction period (IP) and the rate of change in PV (<em>O</em><sub>i</sub> = 14–818 L mmol<sup>−1</sup> h<sup>2</sup>) and W (<em>O</em><sub>iw</sub> = 4–103 % h<sup>2</sup>) during IP was of very good correlation (R<sup>2</sup> > 0.98), indicating interchangeable application of the kinetic parameters <em>O</em><sub>i</sub> and <em>O</em><sub>iw</sub> to evaluate initiation oxidizabilities. No correlation was obtained between the kinetic parameters representing the steeply rising part of the PV (<em>r</em><sub>n</sub> = 0.0303–0.1403 h<sup>−1</sup>) and W (<em>r</em><sub>nw</sub> = 0.0610–0.2335 h<sup>−1</sup>) curves. This was attributed to the fact that the former stands for the formation and decomposition of lipid hydroperoxides overall, but the latter represents the decomposition of lipid hydroperoxides and polymerization reactions at the same time.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117878"},"PeriodicalIF":6.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907588","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