LWT - Food Science and Technology最新文献

Corrigendum to “Mechanisms of temperature-regulated flavor quality and lipid homeostasis in hickories storage process” [LWT 249 1 (2026) 119406] “山核桃储存过程中温度调节风味质量和脂质稳态机制”的勘误表[LWT 249 1 (2026) 119406]

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-07-15 Epub Date: 2026-06-09 DOI: 10.1016/j.lwt.2026.119601

Yajun Bi, Fangxin Huang, Li Tao, Fanrui Zhao, Weihong Min, Chongchong Wang

引用次数: 0

Corrigendum to “Antifungal activity and mechanism of plasma-activated water against Colletotrichum gloeosporioides in Postharvest Pepper Anthracnose” [LWT 248 119369]> “血浆活化水对采后辣椒炭疽病的抑菌活性及其机理”[LWT 248: 119369] [j]

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-07-15 Epub Date: 2026-06-10 DOI: 10.1016/j.lwt.2026.119602

Shiyu Huang, Hangbo Xu, Yue Yin, Fan Yang, Qiuju Yao, Xinyu Liao, Tian Ding, Ruonan Ma, Dongjie Cui, Zhen Jiao

引用次数: 0

Corrigendum to “Determinants of antioxidant capacity in tree peony (Paeonia suffruticosa) petals: Color, active substances, oxidase activity, and in vitro antioxidant activity” [LWT (2026) 251 119527] “牡丹花瓣抗氧化能力的决定因素：颜色、活性物质、氧化酶活性和体外抗氧化活性”的勘误[LWT (2026) 251 119527]

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-07-15 Epub Date: 2026-06-09 DOI: 10.1016/j.lwt.2026.119599

June Wang, Shufei Zhang, Na Li, Bin Wang, Yang Guan, Ruiling Zhang, Shu Wang

引用次数: 0

Rationally engineered aptamer-enabled nanozyme colorimetric sensor for patulin detection in fruit juices 合理设计的核酸适配体纳米酶比色传感器，用于果汁中展霉素的检测

1区农林科学

LWT - Food Science and Technology Pub Date : 2026-07-07 DOI: 10.1016/j.lwt.2026.119730

Xiang Chen, Ningxin Liu, Hui Li, Yanqing Li, Yunqi Ou, Jianmei Li, Yang Xiong, Peng Peng, Qi Sun

{"title":"Rationally engineered aptamer-enabled nanozyme colorimetric sensor for patulin detection in fruit juices","authors":"Xiang Chen, Ningxin Liu, Hui Li, Yanqing Li, Yunqi Ou, Jianmei Li, Yang Xiong, Peng Peng, Qi Sun","doi":"10.1016/j.lwt.2026.119730","DOIUrl":"https://doi.org/10.1016/j.lwt.2026.119730","url":null,"abstract":"Patulin (PAT) contamination in fruit-derived products poses a significant threat to food safety, necessitating the development of rapid, sensitive, and cost-effective detection strategies. In this study, a novel colorimetric aptasensor was constructed based on Fe 3 O 4 nanozymes and a rationally engineered high-affinity aptamer for PAT detection. A structure-guided strategy combining molecular docking and molecular dynamics simulations (MD) was employed to optimize the aptamer sequence, yielding a truncated variant (APT-63) with enhanced binding affinity (Kd = 15.68 nmol/L) compared to the parental sequence (Kd = 31.94 nmol/L). The sensing mechanism relies on a target-induced “shielding–restoration” effect, where aptamer adsorption inhibits nanozyme activity and subsequent PAT binding restores catalytic activity toward 3,3',5,5'-Tetramethylbenzidine (TMB) oxidation, generating a measurable signal at 652 nm. Under optimized conditions, the sensor exhibited a wide linear detection range of 2.5–160 ng/mL with a low limit of detection (LOD) of 1.02 ng/mL. The platform demonstrated excellent selectivity against common mycotoxins. In spiked apple and grape juice samples, satisfactory recoveries (93.7–103.8%) and strong agreement with high-performance liquid chromatography (HPLC) results (R 2 ≥ 0.9736) were achieved. Compared with existing methods, the proposed sensor offers advantages including simple operation, low cost, and high stability, highlighting its potential for rapid on-site screening of PAT in food safety monitoring.","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"253 1","pages":"119730-119730"},"PeriodicalIF":0.0,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672174","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

Unraveling the flavor formation mechanism of coconut cream through the interplay between lipid oxidation and the Maillard reaction 通过脂质氧化与美拉德反应的相互作用揭示椰子奶油风味形成机制

1区农林科学

LWT - Food Science and Technology Pub Date : 2026-07-01 DOI: 10.1016/j.lwt.2026.119726

Yuting Fu, Zhiguo Wang, Chuan Li, Dong Xiang, Jun Cao

{"title":"Unraveling the flavor formation mechanism of coconut cream through the interplay between lipid oxidation and the Maillard reaction","authors":"Yuting Fu, Zhiguo Wang, Chuan Li, Dong Xiang, Jun Cao","doi":"10.1016/j.lwt.2026.119726","DOIUrl":"https://doi.org/10.1016/j.lwt.2026.119726","url":null,"abstract":"This study clarifies the mechanistic coupling between lipid oxidation (LO) and the Maillard reaction (MR) in thermally processed coconut cream (CC). The oil–water–protein matrix facilitated triglyceride hydrolysis, leading to selective release of free fatty acids and reshaping the lipid precursor pool. Unlike the coconut oil system, lipid oxidation in CC proceeded under restricted conditions, where lipid-derived carbonyls were preferentially consumed through carbonyl–amine interactions rather than accumulating as secondary oxidation products. This cross-reactivity accelerated the transition from intermediate to advanced MR stages, as indicated by lower A294 but higher A420 and fluorescence intensity, and enhanced consumption of reducing sugars and glutamic acid. Integrated volatile analysis and chemometric modeling revealed that LO–MR coupling significantly intensified aroma generation, particularly α-dicarbonyl compounds such as 2,3-butanedione and 3-hydroxy-2-butanone, which contributed to the characteristic milky–caramel profile. Correlation analysis further suggested a possible association between medium-chain fatty acids and ketone formation. These findings demonstrate that flavor development in coconut cream is driven by hydrolysis-induced precursor release, restricted lipid oxidation, and efficient carbonyl flux into the Maillard reaction network, providing a theoretical basis for the food industry to design thermal processes that deliberately promote desirable milky–caramel notes while avoiding oxidative off-flavors in coconut cream and analogous plant-based emulsions.","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"1 1","pages":"119726-119726"},"PeriodicalIF":0.0,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0023643826007371/pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394249","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

Combined effect of post-slaughter aging and stewing on Warner-Bratzler shear force, texture and thermal shrinkage of stewed lamb, and its relationship to the physical and chemical properties of muscles before heating 屠宰后陈化和炖煮对炖羊肉的Warner-Bratzler剪切力、质地和热收缩率的综合影响及其与加热前肌肉理化性质的关系

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-05-12 DOI: 10.1016/j.lwt.2026.119511

Weili Rao , Zidan Shi , Yue Liu , Wei Yang , Hanxue Tian , Yuan Wang , Ermei Tian , Yu Guo , Sijia Liu , Zhisheng Zhang

{"title":"Combined effect of post-slaughter aging and stewing on Warner-Bratzler shear force, texture and thermal shrinkage of stewed lamb, and its relationship to the physical and chemical properties of muscles before heating","authors":"Weili Rao , Zidan Shi , Yue Liu , Wei Yang , Hanxue Tian , Yuan Wang , Ermei Tian , Yu Guo , Sijia Liu , Zhisheng Zhang","doi":"10.1016/j.lwt.2026.119511","DOIUrl":"10.1016/j.lwt.2026.119511","url":null,"abstract":"<div><div>The combined effects of aging and stewing on lamb <em>longissimus thoracis et lumborum</em> (LTL) and <em>semimembranosus</em> (SM) Warner-Bratzler shear force (WBSF), texture and thermal shrinkage, and its relationship to physical and chemical properties of muscles before heating were examined. LTL and SM muscles of lambs were aged at 4°C for 1 or 5 days, and were either stewed at 95°C for 4 h or heated until the center temperature reached 90°C. The results showed that both the 5 days aging of raw lamb and the 4 h stewing at 95°C decreased the WBSF of the LTL (<em>P <</em> 0.05). The increase in hardness caused by aging was eliminated by extending the stewing time from 0 to 4 hours. Aged muscles (heated to 90°C) exhibited an increase in the transverse shrinkage ratio (<em>P <</em> 0.05), but there was no significant change in the longitudinal shrinkage ratio. By contrast aging did not affect transverse shrinkage when the muscles were stewed for 4 h. The physical and chemical properties of the raw lamb exerted different effects on lamb stewed at different times. WBSF of muscles (heated to 90°C) correlated with the total collagen content of raw lamb, but not when stewed for 4 h. This study provided some ideas for optimizing the processing technology of lamb stewed at 95°C.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"250 ","pages":"Article 119511"},"PeriodicalIF":6.6,"publicationDate":"2026-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147946297","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

Integrated metabolomics and transcriptomics of key metabolic pathways in Ophiocordyceps sinensis after glycine treatment and modified atmosphere cold storage 甘氨酸处理和改良气调冷藏后冬虫夏草关键代谢途径的综合代谢组学和转录组学研究

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-17 DOI: 10.1016/j.lwt.2026.119183

Xingyi Tan , Ya Dai , Ningjing Guo , Xue Li , Yanan Cao , Jinqiu Wang , Bingcheng Gan , Tong Huang , Xiang Li

{"title":"Integrated metabolomics and transcriptomics of key metabolic pathways in Ophiocordyceps sinensis after glycine treatment and modified atmosphere cold storage","authors":"Xingyi Tan , Ya Dai , Ningjing Guo , Xue Li , Yanan Cao , Jinqiu Wang , Bingcheng Gan , Tong Huang , Xiang Li","doi":"10.1016/j.lwt.2026.119183","DOIUrl":"10.1016/j.lwt.2026.119183","url":null,"abstract":"<div><div>The metabolite content of <em>Ophiocordyceps sinensis t</em>he “world’s most expensive rare fungus” on the IUCN Red List of Threatened Species in 2020, continues to change during postharvest preservation, but the underlying mechanism is not clear. This study analyzed the effects of exogenous glycine (A) and pure water (CK) immersion treatments on the postharvest air-conditioned storage of <em>O. sinensis</em> at −4 ± 1 °C for 45 d using untargeted metabolomics and transcriptomics. Metabolomics analysis identified 626 differentially accumulated metabolites (DAMs), and transcriptomics analysis revealed 3347 differentially expressed genes (DEGs), with a total of 83 annotated pathways. DEGs were mainly involved in fructose and mannose metabolism, purine metabolism, pyrimidine metabolism and biosynthesis of amino acids. Glycine treatment had a significant effect on the accumulation of nucleosides, amino acids, and other active ingredients in <em>O. sinensis</em> during storage. Therefore, a gene–metabolite regulatory network was constructed for these substances to explain their metabolic mechanisms during storage after glycine treatment. Identified by correlation network analysis, differentially expressed transcription factors (DETFs) bHLH, C2H2, M-type_MADS, and NAC regulated the expression of genes involved in these pathways. This study provides a theoretical reference for the development of precise postharvest preservation and artificial cultivation techniques for <em>O. sinensis</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"246 ","pages":"Article 119183"},"PeriodicalIF":6.6,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147550109","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

Characterization of dynamic flavor profiles in Yibin Yacai under two fermentation processes via untargeted metabolomics and flavoromics 利用非靶向代谢组学和风味组学研究宜宾芽菜在两种发酵过程中的动态风味特征

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-13 DOI: 10.1016/j.lwt.2026.119154

Long-Hua Zou , Hong-Xian Zhang , Yun-Cheng Li , Run Wang , Fan-Bing Meng

{"title":"Characterization of dynamic flavor profiles in Yibin Yacai under two fermentation processes via untargeted metabolomics and flavoromics","authors":"Long-Hua Zou , Hong-Xian Zhang , Yun-Cheng Li , Run Wang , Fan-Bing Meng","doi":"10.1016/j.lwt.2026.119154","DOIUrl":"10.1016/j.lwt.2026.119154","url":null,"abstract":"<div><div>This study comprehensively characterized the dynamic flavor profiles of Yibin Yacai under traditional dry-salted (LG) and salt-fermented (YZ) processes using untargeted metabolomics and flavoromics. Non-volatile metabolites and volatile compounds were analyzed via LC-MS/MS and HS-SPME-GC × GC-TOFMS, respectively. A total of 751 metabolites and 346 volatile compounds were identified. Significant differences in metabolite profiles were observed: YZ samples showed gradual accumulation of lipids, carbohydrates, and esters, while LG samples exhibited higher levels of amino acids and key flavor compounds (e.g., 1-hexanol, furfural). Sensory evaluation revealed superior sweetness, fruitiness, and floral notes in LG6. YZ6's high fattiness may stem from lipid accumulation during salt-fermentation. Processing critically shapes sulfur compounds, decreasing in LG but accumulating in YZ due to distinct microbial activities. KEGG pathway analysis indicated divergent metabolic transformations: LG samples enriched phenylpropanoid biosynthesis and arginine/proline metabolism, while YZ samples activated shikimate-derived alkaloid and aromatic amino acid pathways. Correlation analysis highlighted strong associations between characteristic non-volatile metabolites (e.g., campesterol, 5-hydroxy-L-tryptophan) and volatile compounds (e.g., β-myrcene, D-limonene), with phenolic derivatives (4-ethylphenol) closely linked to amino acid metabolism. These findings elucidate the molecular basis of flavor formation in Yibin Yacai and provide insights for optimizing fermentation processes to enhance product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119154"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406641","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 hollow zein-chitosan encapsulated peimine-curcumin self-assembled microparticles with enhanced stability and sustained release 空心玉米壳聚糖包封培亚胺姜黄素自组装微粒子的构建及其稳定性和缓释性能

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119177

Mengna Zhang , Qinchao Zhu , Tingmei Chu , Wei Xia , Hualing Xie , Jianchang Jin , Gongshuai Song , Xichuang Guo , Jinyan Gong

{"title":"Construction of hollow zein-chitosan encapsulated peimine-curcumin self-assembled microparticles with enhanced stability and sustained release","authors":"Mengna Zhang , Qinchao Zhu , Tingmei Chu , Wei Xia , Hualing Xie , Jianchang Jin , Gongshuai Song , Xichuang Guo , Jinyan Gong","doi":"10.1016/j.lwt.2026.119177","DOIUrl":"10.1016/j.lwt.2026.119177","url":null,"abstract":"<div><div>Peimine (P) and curcumin (CM) possess significant bioactivities but suffer from poor water solubility, low bioavailability, and limited stability. To address these challenges, P-CM self-assembled microparticles (SMPs) were prepared via non-covalent interactions and systematically characterized. The results demonstrated that optimal self-assembly reaction conditions occurred at pH 9, 25 °C, and a P:CM molar ratio of 1:1, yielding uniform nanoparticles (284 nm, PDI = 0.202) with a zeta potential of −19.77 mV. P-CM SMPs exhibited superior antioxidant activities, with ABTS, DPPH radical scavenging activity and FRAP values of 62.69%, 34.18%, and 81.02%, respectively, as well as enhanced anti-inflammatory activity compared to their individual components. To further improve stability and control release, the P-CM SMPs were encapsulated in a hollow zein-chitosan (HZ-CH) composite, achieving high encapsulation efficiency (96.0%). HZ-CH-SMPs exhibited storage stability over time and sustained-release behavior under simulated gastrointestinal conditions. This study provides a theoretical basis for designing delivery strategies integrating molecular self-assembly and protein-polysaccharide encapsulation to overcome solubility and bioavailability limitations of bioactive compounds in functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119177"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406642","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

Integrated metabolomics and machine learning reveal non-volatile metabolite changes in goose eggs during refrigeration 综合代谢组学和机器学习揭示了鹅蛋在冷藏过程中非挥发性代谢物的变化

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.lwt.2026.119166

Zhi Cao , Shangzhong Qi , Qiang Bao , Qi Xu , Guohong Chen , Yang Zhang

{"title":"Integrated metabolomics and machine learning reveal non-volatile metabolite changes in goose eggs during refrigeration","authors":"Zhi Cao , Shangzhong Qi , Qiang Bao , Qi Xu , Guohong Chen , Yang Zhang","doi":"10.1016/j.lwt.2026.119166","DOIUrl":"10.1016/j.lwt.2026.119166","url":null,"abstract":"<div><div>Goose eggs are an important avian food source with higher lipid and protein content than chicken or duck eggs, but their relatively high unsaturated fat level makes them more prone to oxidation and quality deterioration during storage. Although metabolomics has been widely applied in meat science, information on changes in non-volatile metabolites during the refrigerated storage of goose eggs remains limited. Using a non-targeted metabolomics approach, this study systematically characterized the dynamic metabolic profiles of goose eggs during refrigeration. Machine learning algorithms were further integrated to screen potential marker metabolites and to identify key metabolic pathways associated with goose egg spoilage. Temporal trend analysis was performed using Mfuzz clustering to characterize metabolite dynamics across different storage stages. After variance analysis, a total of 52 consistently upregulated and 47 consistently downregulated differential metabolites were identified. Pathway enrichment analysis indicated that purine metabolism, pyrimidine metabolism, and tyrosine metabolism may play central regulatory roles during the spoilage process of goose eggs. Furthermore, four potential spoilage biomarkers—3-hydroxybutanoic acid, 6-aminonicotinamide, Gly-His, and maleic acid—were identified through random forest and LASSO regression analysis. These findings elucidate the key metabolic pathways associated with protein/lipid oxidation during goose egg refrigeration and establish a metabolite signature-based prediction framework for goose egg freshness to achieve accurate identification of early-stage spoilage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119166"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406636","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