LWT - Food Science and Technology最新文献

Effects of sodium nitrite addition optimized by Lactate-NAD-LDH model on the quality of minced meat gel and Chinese sausage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-23 DOI: 10.1016/j.lwt.2025.117574

Lifen Shi , Zhengze Xie , Qi Wang, Qichao Huang, Tao Chen

{"title":"Effects of sodium nitrite addition optimized by Lactate-NAD-LDH model on the quality of minced meat gel and Chinese sausage","authors":"Lifen Shi , Zhengze Xie , Qi Wang, Qichao Huang, Tao Chen","doi":"10.1016/j.lwt.2025.117574","DOIUrl":"10.1016/j.lwt.2025.117574","url":null,"abstract":"<div><div>In this study, we investigated the dose-effect relationship between sodium nitrite and myoglobin reaction (10 mg myoglobin consumes 0.204 mg sodium nitrite) using the Lactate-NAD-LDH model established in the previous stage. This model was applied to the processing of minced meat gel and Chinese sausage to validate the optimal sodium nitrite addition of 30 mg/kg, as deduced by the Lactate-NAD-LDH model. The results showed that the addition of 30 mg/kg sodium nitrite effectively inhibited protein oxidation of minced meat gel, promoted the formation of nitrosomyoglobin (NOMb), reduced the residual nitrite levels, significantly increased the a∗ value, and reduced the hardness (<em>P</em> < 0.05), making the minced meat gel show a relatively uniform and compact network structure. Meanwhile, this concentration inhibited lipid oxidation of Chinese sausage, contributing to the development of a good color. 44 volatile compounds (VOCs) were detected in sausages of different levels of sodium nitrite (CK: 0 mg/kg, CN30: 30 mg/kg, CN150: 150 mg/kg). Notably, the content of esters and alcohols in the CN30 was significantly higher than in the other groups. OPLS-DA analysis revealed that 19 VOCs (VIP>1) could be considered discriminative compounds, including ethyl 2-methylbutyrate, 4-methyl-1-pentanol, (Z)-2-pentenol, and 4-nonanone, etc. Collectively, the results of this study provide a theoretical reference for the development of healthy meat products with low sodium nitrite.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117574"},"PeriodicalIF":6.0,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487489","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

Postharvest combined chitosan and melatonin treatment maintain antioxidant capacity and cell membrane integrity of fresh-cut broccoli by inducing reactive oxygen species scavenging system

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-21 DOI: 10.1016/j.lwt.2025.117572

Yunxiu Tan, Xiwang Wang, Li Li, Zhipeng Zhang, Xiaojing Wang, Yi Wang, Yongcai Li, Yang Bi

{"title":"Postharvest combined chitosan and melatonin treatment maintain antioxidant capacity and cell membrane integrity of fresh-cut broccoli by inducing reactive oxygen species scavenging system","authors":"Yunxiu Tan, Xiwang Wang, Li Li, Zhipeng Zhang, Xiaojing Wang, Yi Wang, Yongcai Li, Yang Bi","doi":"10.1016/j.lwt.2025.117572","DOIUrl":"10.1016/j.lwt.2025.117572","url":null,"abstract":"<div><div>Broccoli is susceptible to senescence and quality deterioration during storage. Previous study showed that chitosan (CTS) and melatonin (MT) treatment alone could maintain the redox balance of fruit and vegetables tissues and prolong shelf life, but effects of combination treatment of CTS and MT on reactive oxygen species (ROS) metabolism and antioxidant characteristics of fresh-cut broccoli during storage are still unclear. The data of the present study showed that the combination treatment of 5 g L<sup>−1</sup> CTS and 100 μmol L<sup>−1</sup> MT increased the activities of catalase (CAT) and superoxide dismutase (SOD), and the activities of antioxidant enzymes, such as ascorbate peroxidase (APX), glutathione reductase (GR), dehydroascorbate reductase (DHAR), and monodehydroascorbate reductase (MDHAR), and increased the antioxidant contents, suh as ascorbate (AsA) and glutathione (GSH), in the tissues of fresh-cut broccoli during storage, and then reduced the accumulation of superoxide anion (O<sub>2</sub><sup>.-</sup>) and hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>). In addition, the combination treatment of CTS and MT decreased relative conductivity of cell memebrane and malondialdehyde (MDA) content, and increased DPPH radical scavenging and FRAP antioxidant capacity. In conclusion, the combination treatment of CTS and MT can alleviate the cell membranes damage and maintain antioxidant capacity by increasing the antioxidant activity of fresh-cut broccoli.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117572"},"PeriodicalIF":6.0,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474932","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

Whole-genome sequencing and in vitro probiotic characterization of Pediococcus pentosaceus ELAB 60WB isolated from fermented cherry tomatoes

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-20 DOI: 10.1016/j.lwt.2025.117547

Ashwinipriyadarshini Megur , Kamilė Ambrutaitytė , Egidijus Šimoliūnas , Eglė Lastauskienė , Aurelijus Burokas

{"title":"Whole-genome sequencing and in vitro probiotic characterization of Pediococcus pentosaceus ELAB 60WB isolated from fermented cherry tomatoes","authors":"Ashwinipriyadarshini Megur , Kamilė Ambrutaitytė , Egidijus Šimoliūnas , Eglė Lastauskienė , Aurelijus Burokas","doi":"10.1016/j.lwt.2025.117547","DOIUrl":"10.1016/j.lwt.2025.117547","url":null,"abstract":"<div><div><em>Pediococcus pentosaceus</em> is known for its probiotic properties and is used in food fermentation. In this study, we performed <em>in vitro</em> probiotic characterization, genomic analysis, and safety analysis of the <em>P. pentosaceus</em> ELAB 60WB strain isolated from fermented cherry tomatoes. The strain exhibited antagonistic activity, survived exposure to gastric juice, and showed antibiotic activity <em>in vitro</em>. ELAB 60WB adhered to the safety criteria by lacking genes associated with hemolysis and mucin degradation, which may be concerning when administered as a dietary supplement. Whole-genome sequencing revealed a genome size of 1,914,577 bp with a GC content of 37.1%. Phylogenetic analyses revealed close relationships among similar strains. Functional annotation identified 1997 genes, including protein-coding sequences, tRNAs, rRNAs, and tmRNAs, covering 232 SEED subsystems. Within the genome, two bacteriocin genes, penocin A and enterolysin A had the potential to combat the tested pathogens. Manual prediction effectively revealed the presence of probiotic and antibiotic resistance genes in different environments. Carbohydrate metabolism analysis revealed 160 genes in the carbohydrate-active enzymes gene family. Safety assessment revealed no antimicrobial resistance or virulence genes; however, a plasmid, repUS64, was identified, which is common in <em>Lactobacilli</em>. Overall, <em>P. pentosaceus</em> ELAB 60WB contains carbohydrate metabolism genes and probiotic properties that can lead to its potential use in the food industry and in the treatment of metabolic syndrome.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117547"},"PeriodicalIF":6.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474931","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

Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-20 DOI: 10.1016/j.lwt.2025.117569

Mingming Hu , Chuanqi Zhang , Sifen Wu , Yiyong Luo , Xinyan Hu , Bizhen Zhong , Bin Peng , Chengwei Yu , Jinlin Li , Zongcai Tu

{"title":"Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage","authors":"Mingming Hu , Chuanqi Zhang , Sifen Wu , Yiyong Luo , Xinyan Hu , Bizhen Zhong , Bin Peng , Chengwei Yu , Jinlin Li , Zongcai Tu","doi":"10.1016/j.lwt.2025.117569","DOIUrl":"10.1016/j.lwt.2025.117569","url":null,"abstract":"<div><div>The current study was aimed to investigate the correlation between predominant microorganisms and quality development of sauce-braised duck wings (SDWs) during cold storage. Four predominant phyla and 19 dominant genera of bacteria were identified in SDWs. The pH, a∗ value, springiness, cohesiveness and total volatile basic nitrogen (TVB-N) were significantly correlated with the microbial community. There were 156 volatile compounds in SDWs, with 1-octen-3-ol, linalool, 1-nonanol, hexanal, nonanal, ethyl hexanoate, eugenol and octanal emerging as the principal key volatile compounds. Notably, <em>Lactobacillus</em>, <em>Alcaligenes</em> and <em>Phyllobacterium</em> demonstrated significant correlations with these key volatile compounds. To further explore the correlations between predominant microbiota and the quality development of SDWs, a strain of <em>L. curvatus</em> was isolated and intentionally re-inoculated into fresh SDWs. The results showed a marked acceleration in the deterioration of SDWs quality, indicating <em>L. curvatus</em>' role in spoilage during storage. These findings may shed light on the complex interactions between microbial communities with volatile compounds and physicochemical properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117569"},"PeriodicalIF":6.0,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471683","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

Lipid composition and its molecular classes of milk fat globule membranes derived from yak, buffalo, and holstein cow milk were characterized based on UHPLC-MS/MS and untargeted-lipidomics

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-19 DOI: 10.1016/j.lwt.2025.117563

Xiankang Fan , Changhui Li , Jie Luo , Ran Wang , Hao Zhang

{"title":"Lipid composition and its molecular classes of milk fat globule membranes derived from yak, buffalo, and holstein cow milk were characterized based on UHPLC-MS/MS and untargeted-lipidomics","authors":"Xiankang Fan , Changhui Li , Jie Luo , Ran Wang , Hao Zhang","doi":"10.1016/j.lwt.2025.117563","DOIUrl":"10.1016/j.lwt.2025.117563","url":null,"abstract":"<div><div>Milk fat globule membrane (MFGM) is a unique three-layer biofilm wrapped around milk fat globules, possessing multiple nutritional components and active functions. The lipid composition of MFGMs in Holstein, buffalo, and yak were characterized by non-targeted lipidomics. A total of 1748 lipid components were identified which belonged to 38 lipid subclasses. Notably, the present study observed for the first time that MFGM contained bis-methylphosphatidic acid (BisMePA), methylphosphatidylcholine (MePC), and dimethylphosphatidylethanolamine (dMePE). These methylated PL components play crucial roles in maintaining membrane intermolecular structure and participating in PL component methylation reactions. The characteristic lipid composition of MFGM in yak milk (TG (6:0_18:1_18:2), TG (8:0_18:1_18:3), TG (10:0_14:0_22:5), TG (10:0_18:3_18:3), TG (12:0_20:3_20:5), TG (18:1_ 18:1_22:5)), Holstein milk ((DG (36:4), LPC (10:0), LPC (18; 2), PE (8:0p_10:0), and SQDG (40:4)), and buffalo milk ((BisMePA (18:2e18:1), Cer (d20:0_24:0), MePC (30:3e), MePC (39:3e), PC (16:1e18: 1), PC (42:2e18: 1), PC (16:1e18: 1), PC (42:2e18: 1), PC (16:1e18: 1), PC (16:1e18: 1), PC (42:2e18:1_22:5)) were confirmed. Lipid metabolic pathway analysis reveals that the glycerophoric metabolism is the primary metabolic pathway involved in differential lipids. This study provides insights into the lipid composition of MFGM from different cow's milks, providing a theoretical basis for subsequent research.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117563"},"PeriodicalIF":6.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453360","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

Ultrasonic treatment improves the heat aggregation behavior of degreased egg yolk powder: Functional and structural effects

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-19 DOI: 10.1016/j.lwt.2025.117566

Jingxuan Zhang , Song Gao , Bo Li

{"title":"Ultrasonic treatment improves the heat aggregation behavior of degreased egg yolk powder: Functional and structural effects","authors":"Jingxuan Zhang , Song Gao , Bo Li","doi":"10.1016/j.lwt.2025.117566","DOIUrl":"10.1016/j.lwt.2025.117566","url":null,"abstract":"<div><div>The poor solubility of degreased egg yolk powder (DEYP) significantly limits its industrial applications. While ultrasonic combined enzymatic (UE) modification effectively enhances DEYP's functional properties, the essential heat treatment required for sterilization and enzyme inactivation induces protein aggregation, leading to a drastic solubility reduction (from 90.54 g/100 g–63.48 g/100 g). The current study investigated the effect of ultrasonic treatment on the functional properties of ethanol-degreased yolk powder (ET-DEYP) and supercritical fluid CO<sub>2</sub>-degreased yolk powder (SF-DEYP) after heat sterilization. The results showed that ultrasonic treatment (300 W, 10 min) significantly improved the solubility of modified ET-DEYP (95.22 g/100 g) and enhanced emulsifying and foaming properties. Particle size distribution, SEM, and SDS-PAGE analyses confirmed that ultrasonic treatment broke up the heat-induced aggregates. Further analysis revealed that ultrasonic treatment increased the solubility of modified DEYPs by reducing the size of the particles, increasing surface negative charge and hydrogen bonding, and reducing surface hydrophobicity. This study demonstrates that ultrasonic treatment effectively restores the functional properties of modified DEYPs post-heat sterilization. It highlights ultrasonic treatment as a technology for depolymerizing heat aggregates, offering an effective method for producing modified DEYPs with significant applicability in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117566"},"PeriodicalIF":6.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463306","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

Enhancing the functional value of Andean food plants: Enzymatic production of γ-aminobutyric acid from tarwi, cañihua and quinoa real seeds’ proteins

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-19 DOI: 10.1016/j.lwt.2025.117564

Gabriela Ibieta , Jimena Ortiz-Sempértegui , J. Mauricio Peñarrieta , Javier A. Linares-Pastén

{"title":"Enhancing the functional value of Andean food plants: Enzymatic production of γ-aminobutyric acid from tarwi, cañihua and quinoa real seeds’ proteins","authors":"Gabriela Ibieta , Jimena Ortiz-Sempértegui , J. Mauricio Peñarrieta , Javier A. Linares-Pastén","doi":"10.1016/j.lwt.2025.117564","DOIUrl":"10.1016/j.lwt.2025.117564","url":null,"abstract":"<div><div>Gamma-aminobutyric acid (GABA) is known for its multiple physiological functions, including beneficial effects against several metabolic disorders. This study explores enzymatic strategies to enhance the functional value of Andean seeds, specifically tarwi (<em>Lupinus mutabilis</em>), cañihua (<em>Chenopodium pallidicaule</em>) and quinoa (<em>Chenopodium quinoa</em>) real varieties, by converting their naturally occurring glutamic acid into GABA. Two isoforms of glutamate decarboxylases (GADs) from <em>Levilactobacillus brevis</em>, GadA and GadB, separately produced in <em>Escherichia coli</em>, were used to convert the seeds’ glutamic acid into GABA. The activity of GAD enzymes was analysed with and without a prior pancreatin treatment to release free glutamic acid from the seeds' proteins. The results show that tarwi produced the highest levels of GABA, while the yields in cañihua and quinoa increased when treated with both pancreatin and GAD enzymes. An unexpected proteolytic activity from the GAD enzymes was observed, possibly contributing to further glutamic acid release and enhancing GABA production. This study denotes the initial exploratory enzymatic conversion of glutamic acid to GABA in Andean seeds, providing a novel approach to improve the functional value of these seeds in food and nutraceutical applications. These results also highlight the potential to optimize enzymatic methods to maximize GABA production in plant-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117564"},"PeriodicalIF":6.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478566","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

Exploration of the chemical composition, structural properties and efficient extraction method of Fructus cinnamomi kernel oil: An underexplored natural high lauric acid lipid

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-19 DOI: 10.1016/j.lwt.2025.117565

Yamei Chen , Zuohui Zhang , Geng Chen , Zongwei Bai , Lichao Zhao

引用次数: 0

Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-18 DOI: 10.1016/j.lwt.2025.117548

Shubham Sharma , Kalpani Y. Perera , Lily Mulrey , Brendan Duffy , Amit K. Jaiswal , Swarna Jaiswal

{"title":"Eucalyptus oil-loaded nanocarriers composite films to enhance the shelf life of cheese","authors":"Shubham Sharma , Kalpani Y. Perera , Lily Mulrey , Brendan Duffy , Amit K. Jaiswal , Swarna Jaiswal","doi":"10.1016/j.lwt.2025.117548","DOIUrl":"10.1016/j.lwt.2025.117548","url":null,"abstract":"<div><div>This study developed an environmentally friendly, antimicrobial active food packaging material to extend the shelf life of cheese. Poly(lactic acid) and poly(butylene adipate-co-terephthalate) (PBAT) composite films were incorporated with 1%, 3%, 7%, and 10% (w/w) eucalyptus oil and 0.2% (w/w) titanium dioxide. The physicochemical properties, including optical and mechanical characteristics, surface hydrophobicity, and chemical composition, were evaluated. The films' antimicrobial efficacy against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, biofilm inhibition, and cheese preservation performance were assessed. Results indicated that adding eucalyptus oil reduced tensile strength by 35.6%, while enhancing UV-light barrier properties and increasing yellowness. Notably, biofilm inhibition improved from 21% to 92% with increasing eucalyptus oil concentration, and the 10% (w/w) composite film exhibited the highest antimicrobial activity, completely inhibiting <em>E. coli</em> growth. Furthermore, cheese wrapped in this film showed no microbial growth, limiting weight loss to 1.47% over 12 days, compared to 9.30% in the control sample. The water contact angle (WCA) increased from 58.93° to 71.66°, confirming improved surface hydrophobicity, while UV transmittance at 280 nm was reduced to 0.00%, demonstrating superior light-blocking capacity. These findings demonstrate that PLA/PBAT-TiO<sub>2</sub>-eucalyptus oil (10% w/w) composite films offer promising applications in active food packaging, effectively extending the shelf life of cheese.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117548"},"PeriodicalIF":6.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474242","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

Atmospheric cold plasma pretreatment for enhanced phlorotannin extraction and bioactivity from Sargassum tenerrimum

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-18 DOI: 10.1016/j.lwt.2025.117561

Zhian Sheikhi , Parisa Kazemzadeh , Leila Mahmoudzadeh , Salim Sharifian , Sirous Khorram , Shadieh Mohammadi , Maryam Mahmoudzadeh

{"title":"Atmospheric cold plasma pretreatment for enhanced phlorotannin extraction and bioactivity from Sargassum tenerrimum","authors":"Zhian Sheikhi , Parisa Kazemzadeh , Leila Mahmoudzadeh , Salim Sharifian , Sirous Khorram , Shadieh Mohammadi , Maryam Mahmoudzadeh","doi":"10.1016/j.lwt.2025.117561","DOIUrl":"10.1016/j.lwt.2025.117561","url":null,"abstract":"<div><div>The effects of dielectric barrier discharge atmospheric cold plasma (ACP) pretreatment on enhancing the extraction of phlorotannins (PHT) from water-suspended <em>Sargassum tenerrimum</em> powder were investigated. The optimization of process conditions was conducted using the one-factor-at-a-time method, focusing on variables such as water volume (20, 30, and 40 mL), exposure time (5, 10, and 15 min), and input power (50, 70, and 80 W). Results indicated that suspending seaweed powder in 20 mL of distilled water for 10 min at 80 W increased the PHT content from 3.42 ± 0.23 to 6.65 ± 0.29 mg phloroglucinol equivalent per gram of extract. Scanning electron microscopy (SEM) revealed progressive damage to the seaweed cell structure. HPLC analysis demonstrated alterations in the PHT component profiles following ACP pretreatment. Furthermore, biological activities, including antibacterial and anti-inflammatory properties, improved after ACP pretreatment without exhibiting cytotoxic effects. These results suggest that the ACP pretreatment developed can effectively enhance the extraction of bioactive compounds, increasing both their yield and biological efficacy.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117561"},"PeriodicalIF":6.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478567","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