LWT - Food Science and Technology最新文献

{"title":"Innovations in food: A review on the consumer perception of non-thermal processing technologies","authors":"Stergios Melios ,&nbsp;Marina Stramarkou ,&nbsp;Simona Grasso","doi":"10.1016/j.lwt.2025.117688","DOIUrl":"10.1016/j.lwt.2025.117688","url":null,"abstract":"<div><div>Non-thermal processing (NTP) technologies are designed to preserve food products by inactivating microorganisms and enzymes responsible for spoilage. These technologies extend the shelf life of foods while retaining their nutritional and sensory qualities. Additionally, NTP technologies respond to consumer demands for sustainable, safe, and high-quality food products. However, consumers are often conservative and skeptical about changes, making it crucial to explore the factors driving their acceptance or rejection of these innovations during the early stages of development. Ensuring that new food products not only meet technical standards but also align with consumer preferences and expectations is key. The objective of this review was to examine the various factors influencing consumer perception of these innovative NTP technologies and particularly how this perception is affected by providing consumers with information related to their benefits. Several research articles were identified exploring consumer perceptions of food products treated with pulsed electric fields (PEF), high-pressure processing (HPP), ultrasounds (US), ultraviolet (UV) radiation and cold plasma. In general, consumer perceptions of NTP varied widely and were influenced by several factors, including awareness, perceived benefits, pricing, ethical concerns, and trust in food safety. Misconceptions regarding non-thermal treatments were commonly reported, but effective communication of their benefits—such as improved food safety, sensory quality, and environmental friendliness—was found to enhance consumer acceptance in almost all cases. Concerns about potential price increases for food products treated with these technologies were frequently expressed. Therefore, rather than focusing on the technical details, it is essential to emphasize the benefits of NTP technologies. Importantly, stakeholders have a responsibility to clearly communicate that food products treated with NTP technologies are safe, doing so in a way that is easy for consumers to understand.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117688"},"PeriodicalIF":6.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705892","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}

{"title":"Comparative analysis of drying methods for fresh in-hull walnuts: Impact on sensory quality, physical and chemical properties and flavor characteristics","authors":"Yuxue Yuan ,&nbsp;Xiaoli Liu ,&nbsp;Jiashun Jiang ,&nbsp;Shutong Liu ,&nbsp;Deying Men ,&nbsp;Jun Sheng ,&nbsp;Yang Tian ,&nbsp;Liang Tao ,&nbsp;Jiahe Dai","doi":"10.1016/j.lwt.2025.117675","DOIUrl":"10.1016/j.lwt.2025.117675","url":null,"abstract":"<div><div>The quality of dehydrated products, including physical, nutritional, and sensory attributes, is influenced by the drying method used. However, the effects of different drying methods on walnuts are not yet clear. To investigate a better drying method for fresh in-shell walnuts, five drying methods (natural drying, hot air drying, vacuum freeze-drying, vacuum drying, and microwave drying) were analyzed and compared for their effects on the sensory quality, physicochemical properties, and flavor characteristics of walnuts. The results indicated that, at the sensory level, the microwave drying group and the vacuum freeze-drying group were closer to fresh samples. In terms of physicochemical properties, vacuum freeze-drying had the highest protein content (21.41 ± 0.73 mg/g) and total phenolic content (212.08 ± 2.06 mg/g), with better antioxidant activity (84.11 ± 0.88 %) and optimal rehydration performance (90.61 %). Samples dried with hot air and microwave drying had more volatile compounds, resulting in better overall flavor quality of the walnuts. Compared to the microwave drying group, the hot airdrying group had the highest content of amino acids and fatty acids, emitting a pleasant baked aroma. A total of 47 volatile compounds were identified by gas chromatography-ion mobility spectrometry (GC-IMS), including 16 alcohols, 12 aldehydes, 8 ketones, 7 esters, 1 furan, 1 ether, 1 acid, and 1 aromatic hydrocarbon. OPLS-DA analysis identified 15 volatile flavor compounds, including 5 esters, 6 alcohols, 2 aldehydes, 1 ketone, and anisole. In summary, all five drying methods can alter the flavor of walnuts, and the drying method for walnuts should be appropriately selected based on different storage requirements and processing methods to create better products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117675"},"PeriodicalIF":6.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704297","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}

{"title":"Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of malus toringoides fruit juice","authors":"Ju Guan ,&nbsp;Tianyang Wang ,&nbsp;Yiling Xiong ,&nbsp;Xiang Li ,&nbsp;Wei Chen ,&nbsp;Hongfeng Jia ,&nbsp;Yuwen Yi ,&nbsp;Huachang Wu","doi":"10.1016/j.lwt.2025.117669","DOIUrl":"10.1016/j.lwt.2025.117669","url":null,"abstract":"<div><div>Malus toringoides (Rehd) Hughes (MT) is a promising resource for developing prebiotic beverages due to its numerous health benefits. This study investigates the volatile flavor compounds and sensory attributes of MT fermented with various probiotics (<em>Zygosaccharomyces rouxii</em>, <em>Saccharomyces cerevisiae</em>, <em>Lactiplantibacillus plantarum</em>, <em>Lacticaseibacillus paracasei</em>) by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic sensory evaluation methods. In addition, the changes of physicochemical characteristics, functional components in MT were determined, and the antioxidant activity was evaluated. HS-GC-IMS and HS-SPME-GC-MS revealed a significant enhancement in both the diversity and concentration of volatile compounds following fermentation, especially aromatic compounds such as alcohols and esters. The combination of PLS-DA and VIP analysis further screened the differential compounds in different probiotics-fermented MT. The total flavonoids and phlorizin were increased after fermented, which significantly improved the antioxidant activity of MT. Additionally, following fermentation, there were alterations in both the quantity and variety of organic acids; lactic acid saw the most significant increase (3.49–5.52 mg/mL), while malic acid experienced a reducti on of nearly 50 %. The sensory evaluation revealed that the results of sensory evaluation showed that MT was better in aroma and overall acceptability after <em>Saccharomyces cerevisiae</em> fermentation, while fermentation with <em>Lactiplantibacillus plantarum</em> and <em>Lacticaseibacillus paracasei</em> were more favored in taste. These findings suggest that probiotics fermentation effectively enhances the flavor quality and biological activity of MT, indicating its potential for market viability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117669"},"PeriodicalIF":6.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715936","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}

{"title":"Effects of different extraction methods on structure and functional characteristics of soluble dietary fiber from Dendrocalamus brandisii Munro shoots","authors":"Mingtian Tian ,&nbsp;Yuhong Guo ,&nbsp;Shujie Wang ,&nbsp;Yihe Zhao ,&nbsp;Jianxin Cao","doi":"10.1016/j.lwt.2025.117686","DOIUrl":"10.1016/j.lwt.2025.117686","url":null,"abstract":"<div><div>The extraction of soluble dietary fiber (SDF) from bamboo shoots was influenced by various techniques, including enzyme extraction (E), ultrasound-assisted enzyme extraction (UE), deep eutectic solvent extraction (D), and ultrasound-assisted deep eutectic solvent extraction (UD). While these methods were known to impact the yield and functional properties of SDF, it remained unclear how different extraction techniques affect the efficiency of SDF's bioactivity at the molecular level. In this study, we used a comparative approach to assess the physicochemical properties, microstructure, and functional properties of SDF obtained by these extraction methods. The results showed that UE-SDF achieved the highest yield (9.72 ± 1.01 g/100 g). Compared to E-SDF and D-SDF, both UE-SDF and UD-SDF exhibited a porous structure, lower molecular weight, and lower crystallinity after ultrasonic pretreatment, significantly enhancing their physical and chemical properties. Notably, UE-SDF demonstrated the best <em>in vitro</em> antioxidant effect and thermal stability, whereas UD-SDF excelled in water-holding, oil-holding, swelling, and bile acid adsorption capacities. In addition, significant differences in monosaccharide composition and molecular weight were observed between the four SDFs. Overall, our study provided valuable insights into how different extraction techniques affected the bioactivity of bamboo shoot-derived SDF, highlighting potential applications in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117686"},"PeriodicalIF":6.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734991","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}

{"title":"Effects of different fermentation methods on the microflora composition and flavor quality of mixed red sour soup","authors":"Na Liu ,&nbsp;Bo Zhang ,&nbsp;Mingxia Wu ,&nbsp;Yuxin Hou ,&nbsp;Likang Qin ,&nbsp;Aiming Bao ,&nbsp;Weijun Qin ,&nbsp;Song Miao","doi":"10.1016/j.lwt.2025.117653","DOIUrl":"10.1016/j.lwt.2025.117653","url":null,"abstract":"<div><div>Red sour soup is a traditional fermented food in Guizhou Province, China. In this study, we investigated the effects of two fermentation methods (intensive fermentation of <em>Lentilactobacillus buchneri</em> lt1-6, <em>Pediococcus ethanolidurans</em> lc2-1, and <em>Kazachstania bulderi</em> ym1-3 and natural fermentation) on the flavor quality of mixed red sour soup. Compared with natural fermentation, intensive fermentation could accelerate the decrease of the pH (3.02 ± 0.01) of mixed red sour soup and increase the contents of total acid (1.83 ± 0.03 g/100 g), total sugar (1.82 ± 0.36 mg/mL), and reducing sugar (0.85 ± 0.03 mg/mL), and color difference values (L∗, a∗, b∗). The abundance and diversity of bacteria exceeded those of fungi in mixed red sour soup and 1-heptanol (2.04%), 2-undecanol (0.72%), heptyl formate (2.67%), geranyl isovalerate (0.67%), and the high content of acetic acid (7.71%) detected only in the intensive fermentation group could enhance and improve the flavor quality of red sour soup. The analysis of the correlation between microbial communities and flavor components indicated that bacteria contributed more to the formation of flavour than fungi in mixed red sour soup. <em>Lentilactobacillus</em>, <em>Lactobacillus</em>, <em>Levilactobacillus</em>, and <em>Pichia</em> were closely correlated with flavours (such as acetic acid, 2, 3-butanediol, phenylethanol, and limonene). This study proved the influences of intensive fermentation of lactic acid bacteria and yeast on the quality and flavor of mixed red sour soup and provided new insights into the industrial production of mixed red sour soup with intensive fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117653"},"PeriodicalIF":6.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697267","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}

{"title":"Efficient polyphenol extraction from Moringa oleifera Lam. leaves using natural deep eutectic solvents: COSMO-RS screening, ANN-GA optimization and antioxidant activity evaluation","authors":"Weilong Peng ,&nbsp;Lijun Wang ,&nbsp;Xiaoguang Wang ,&nbsp;Yaya Wang ,&nbsp;Weimei Wang ,&nbsp;Junjie Huang ,&nbsp;Ruigang Zhou ,&nbsp;Chaoyang Chen ,&nbsp;Ruonan Bo ,&nbsp;Mingjiang Liu ,&nbsp;Jingui Li","doi":"10.1016/j.lwt.2025.117687","DOIUrl":"10.1016/j.lwt.2025.117687","url":null,"abstract":"<div><div>A novel method for extracting polyphenols from <em>Moringa oleifera</em> Lam. (<em>M. oleifera</em>) using natural deep eutectic solvents (NADES) has been developed, with extraction conditions optimized via an artificial neural network-genetic algorithm (ANN-GA) to maximize efficiency. Traditional extraction methods for polyphenols from <em>M. oleifera</em> leaves, such as ethanol extraction, are often associated with low efficiency, environmental concerns, and high operational costs. Furthermore, the empirical selection of solvents and extraction conditions is time-consuming and lacks precision. In this study, 28 NADES were employed to predict the solubility of polyphenol molecules through a conductor-like screening model for realistic solvents (COSMO-RS) model. Based on the results, eight highly effective NADES combinations were selected and experimentally verified. The betaine-maleic acid (Bet-MA) combination with the ultrasonic-assisted extraction showed the highest extraction rate of <em>M. oleifera</em> leaves polyphenol (MOLP), which was 1.56 times that of ultrasonic-assisted ethanol solvent. Simplex centroid mixture design (SCMD) and two-level factor experiments were conducted to optimize the ratio of betaine, maleic acid, and water and identify the most influential extraction factors on MOLP yield. The ANN-GA model was further applied to refine the extraction conditions and analyze their interactions on MOLP content. Additionally, antioxidant assays demonstrated that MOLP extracted with the Bet-MA solvent displayed significant antioxidant activity. In conclusion, this study demonstrates that COSMO-RS and ANN-GA may serve as powerful tools for solvent selection and extraction process optimization, offering a green and efficient approach for polyphenol extraction from <em>M. oleifera</em> leaves. The findings highlight the potential of NADES-based extraction methods for broader applications in the extraction of various bioactive substances, contributing to the development of sustainable and environmentally friendly extraction technologies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117687"},"PeriodicalIF":6.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715850","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}

{"title":"Impact of drying method on sensory, physicochemical properties and biology activity evaluation of Boletus edulis soup and their changes in volatile compounds","authors":"Hao Yang ,&nbsp;Ruoying Pu ,&nbsp;Yuanhui Yang ,&nbsp;Tingting Dong ,&nbsp;Yan Hua ,&nbsp;Lei Guo","doi":"10.1016/j.lwt.2025.117676","DOIUrl":"10.1016/j.lwt.2025.117676","url":null,"abstract":"<div><div>This study investigated the effects of different drying methods on the physicochemical properties and flavor of <em>Boletus edulis</em> soup. HPLC, UV absorption, fluorescence, antioxidant activity, and hypoglycemic and hypolipidemic activity were used to evaluate the physicochemical properties of diverse <em>Boletus edulis</em> soup. Simultaneously, the flavor quality was elucidated through sensory evaluation, E-tongue and HS-SPME-GC-MS. The results showed that the <em>Boletus edulis</em> soup from the freeze drying (FDS) and the heat pump drying (HPDS) exhibited higher level of inhibitory activities on antioxidant, hypoglycemic and hypolipidemic <em>in vitro</em>. Moreover, FDS was rich in pyrazines, furans, and sulfur-containing compounds, which were endowed with caramel and meaty flavors, and significantly improving umami, texture, and mouthfeel. Furthermore, the correlation analysis showed that mannose was closely related to the formation of 1-(5-Methyl-2-pyrazinyl)-1-ethanone, and xylose could promote the production of 2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one. These findings provided an experimental basis for flavor enhancement and deep processing of edible fungi.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117676"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686373","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}

{"title":"Advanced authenticity screening of commercial berry seed oils using full FTIR spectra and DSC curves coupled with chemometrics","authors":"Yolanda Victoria Rajagukguk,&nbsp;Jolanta Tomaszewska-Gras","doi":"10.1016/j.lwt.2025.117680","DOIUrl":"10.1016/j.lwt.2025.117680","url":null,"abstract":"<div><div>The feasibility of Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy coupled with Partial Least Square Discriminant Analysis (PLS-DA) for the authenticity screening of blackcurrant-, strawberry-, and raspberry seed oils was evaluated. Authentic DSC and FTIR fingerprints of berry seed oils were reported and used as training data, reflecting their natural variability. In DSC analysis, full curves of melting phase transition were utilised instead of individual DSC parameters (peak temperature, peak height, enthalpy). Each berry seed oil was characterised by distinctive endothermic and exothermic peaks. A FTIR model was built based on the absorbance intensity at three spectral ranges of 3550–3200 cm⁻¹, 3010–2854 cm⁻¹, and 1720–720 cm⁻¹. With supervised learning and personalised data processing, the classification performance of both DSC and FTIR were improved. During external validation using commercial oils, the DSC models demonstrated good predictive performance in classifying blackcurrant and strawberry oils, while FTIR models were favoured for predicting the class of blackcurrant and raspberry oils. This work provides industry practitioners with practical insights into processing the thermal and spectral fingerprint data for the authenticity screening of berry seed oils.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117680"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687249","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}

{"title":"Influence of micro-oxygenation aging with oak chips on the oxidation-reduction potential, color, phenolic parameters and volatile compounds of wine","authors":"Zi-Xuan Nie ,&nbsp;Huan-Huan Yu ,&nbsp;Xiao-Min Wang ,&nbsp;Song Chen ,&nbsp;Yun-Kui Li ,&nbsp;Yong-Sheng Tao ,&nbsp;Guo-Jie Jin","doi":"10.1016/j.lwt.2025.117658","DOIUrl":"10.1016/j.lwt.2025.117658","url":null,"abstract":"<div><div>Micro-oxidation aging with oak chips mimics wine aging in barrels, shortening the process and cutting costs. However, definitive parameters to guide this process are currently lacking. In this study, wines were aged by controlling the addition of varying amounts of oxygen and oak chips to examine the changes in oxidation-reduction potential (ORP), color, and flavor quality, as well as the feasibility of utilizing ORP as an indicative parameter for aging. The results showed ORP values initially rose then fell during aging. The <em>b∗</em> value in Cabernet Sauvignon with high oak chips concentration and high oxygen was 10 % higher than other groups. Medium oak chips addition with high oxygen increased the Ethanol Index (EtIn) of Cabernet Sauvignon by over 40 % and the terpene content of both Cabernet Sauvignon and Marselan above 30 %, compared to other treatments after aging. Correlation analysis showed significant correlations (<em>p</em> &lt; 0.05) between ORP values and color parameters, phenolic parameters, and key volatile compounds. The R² values of nonlinear models focusing on ORP and color, flavor quality parameters all exceed 0.70, indicating precise fitting. This study provides a scientific foundation for understanding oak chips and micro-oxygenation impacts on aging and supports quality control in winemaking.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117658"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697264","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}

{"title":"Chemical composition, antioxidant potential, and antibacterial mechanism of Bischofia javanica ethanol extract against Staphylococcus aureus","authors":"Lin Tan ,&nbsp;Xingdi Liu ,&nbsp;Qingmian Chen ,&nbsp;Mamdouh A. Eissa ,&nbsp;Zhiqiang Pan ,&nbsp;Farrukh Azeem","doi":"10.1016/j.lwt.2025.117682","DOIUrl":"10.1016/j.lwt.2025.117682","url":null,"abstract":"<div><div>This study investigates the chemical composition, antioxidant properties, and antibacterial mechanism of the ethanol extract of <em>Bischofia javanica Blume</em> (BJBE) against <em>Staphylococcus aureus</em>. Using UPLC-ESI-MS analysis, ten compounds were identified, including two sterols, six flavonols, and two phenolic acids, with β-sitosterol, kaempferol, and gallic acid as the major compounds. BJBE exhibited strong antioxidant activity in ABTS and DPPH free radical scavenging assays. It inhibited the growth of <em>S. aureus</em> in a concentration-dependent manner, with a minimum inhibitory concentration (MIC) of 2.60 mg/mL. The antibacterial mechanisms involved reducing intracellular ATP levels, causing cell membrane depolarization, inducing cytoplasmic leakage, decreasing of bacterial protein content, inhibiting of biofilm formation, and damaging cell membrane. These findings suggest that BJBE has the potential as a natural food preservative or bactericide to effectively address food safety concerns associated with <em>S. aureus</em> in food processing and handling environments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117682"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704575","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}