LWT - Food Science and Technology最新文献_第10页

Droplet microfluidics-based isolation, adaptation, and screening of riboflavin-producing lactic acid bacteria for fermenting plant-based dairy alternatives 基于微流体液滴的核黄素产生乳酸菌的分离、适应和筛选，用于发酵植物性乳制品替代品

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-14 DOI: 10.1016/j.lwt.2026.119036

Hang Xiao , Anders Peter Wätjen , Guillermo-Eduardo Sedó Molina , Egon Bech Hansen , Miguel Tovar , Claus Heiner Bang-Berthelsen

{"title":"Droplet microfluidics-based isolation, adaptation, and screening of riboflavin-producing lactic acid bacteria for fermenting plant-based dairy alternatives","authors":"Hang Xiao , Anders Peter Wätjen , Guillermo-Eduardo Sedó Molina , Egon Bech Hansen , Miguel Tovar , Claus Heiner Bang-Berthelsen","doi":"10.1016/j.lwt.2026.119036","DOIUrl":"10.1016/j.lwt.2026.119036","url":null,"abstract":"<div><div>The development of novel starter cultures is essential for enhancing the nutritional value of plant-based dairy alternatives. In this study, we developed an innovative screening method to isolate lactic acid bacteria capable of <em>in situ</em> riboflavin production in soy-based substrates. Our approach integrates high throughput (HTP) single-cell cultivation, adaptation, and fluorescence-activated droplet sorting system. This method bypasses initial microbe isolation, involving all microorganisms from a sample for screening. By combining this workflow with our newly developed transparent soy-based medium, we efficiently identified LAB strains from bee gut that are suitable for soy-based fermentation. Among these strains, <em>Lactococcus lactis</em> NFICC2835 demonstrated the best performance during the screening process. By characterizing NFICC2835 in commercial soy-based milks, it showed consistent riboflavin production with up to 1.23 mg/L revealed by HPLC. Genomic analysis of NFICC2835 revealed 13 missense mutations around the rib operon and the <em>purH</em> gene, and 3 mutations in regions critical for regulating riboflavin biosynthesis, including the FMN riboswitch. By showcasing the genetic characteristics of the strains obtained from the HTP droplet screening, we not only advance our understanding of riboflavin overproduction but also underscore the potential of our screening strategy over conventional approaches in accelerating strain discovery and functional food development.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119036"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036839","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

Unraveling the mechanisms of ultra-high pressure processing on structural modification and functional enhancement of Ganoderma lucidum spore powder 超高压加工对灵芝孢子粉结构改性和功能增强的作用机制研究

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-24 DOI: 10.1016/j.lwt.2026.119081

Feng Kong, Hongrun Lu, Yue Li, Nurbiya Memetimin, Shengshun Chen

{"title":"Unraveling the mechanisms of ultra-high pressure processing on structural modification and functional enhancement of Ganoderma lucidum spore powder","authors":"Feng Kong, Hongrun Lu, Yue Li, Nurbiya Memetimin, Shengshun Chen","doi":"10.1016/j.lwt.2026.119081","DOIUrl":"10.1016/j.lwt.2026.119081","url":null,"abstract":"<div><div>Due to the impermeable nature of spore walls, untreated <em>Ganoderma lucidum</em> spores (GLS) require structural modification prior to ingestion. This critical step is essential to overcome the physical barrier limiting access to valuable bioactive molecules within the spore matrix. We investigated the impact of ultra-high pressure (UHP) processing on microstructure, chemical composition, and key physicochemical attributes of GLS powder. Results showed that UHP successfully deformed the spore architecture, transforming the native pear-shaped morphology into an irregular and coarse surface while decreasing degrees of crystallinity. Crucially, these modifications significantly elevated levels of crude polysaccharides, total triterpenoids, and total phenolics. Concurrent enhancements were observed in both hydration behavior (water holding capacity, solubility) and powder flow properties (bulk/tapped density, Carr's index, Hausner's ratio). Principal component analysis pinpointed 15 min as the optimal treatment time. Moreover, when dispersed in aqueous xanthan gum systems, UHP-modified GLS demonstrated superior dispersion stability and viscoelastic characteristics, highlighting its potential utility in formulating novel liquid functional foods. This study demonstrates that UHP is a promising technology capable of tailoring GLS structures to unlock its functional potential. The findings provide a scientific foundation for the application of UHP in developing high-value and bioactive-rich GLS products for the functional food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119081"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075477","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

Genomic diversity and functional adaptation of culturable lactic acid bacteria from traditional Mongolian dairy products 蒙古族传统乳制品中可培养乳酸菌的基因组多样性和功能适应性

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-19 DOI: 10.1016/j.lwt.2026.119062

Ruonan Zheng , Guoqiang Yao , Xuan Qin, Hui Qiao, Jiaru Yan, Wenyi Zhang

{"title":"Genomic diversity and functional adaptation of culturable lactic acid bacteria from traditional Mongolian dairy products","authors":"Ruonan Zheng , Guoqiang Yao , Xuan Qin, Hui Qiao, Jiaru Yan, Wenyi Zhang","doi":"10.1016/j.lwt.2026.119062","DOIUrl":"10.1016/j.lwt.2026.119062","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are key drivers of fermentation and confer health benefits in traditional dairy products. This study explored the diversity, genomic characteristics, and functional profiles of culturable LAB from 20 dairy samples, including goat milk, koumiss, whey, and sour cream residue, collected in Khentii and Töv provinces of Mongolia. Using a culture-dependent approach, 320 LAB were isolated and identified, representing eight genera and 20 species. <em>Lentilactobacillus sunkii</em> was the dominant species, and exhibited high intraspecific homogeneity despite significant genomic diversity. Pan-genome analysis revealed an open genomic architecture, indicating extensive gene gain and loss. While geographic origin had minimal impact on microbial diversity, sample type was a major determinant of both taxonomic composition and functional gene content. Comparative functional annotation using the Carbohydrate-Active Enzymes (CAZy), the Clusters of Orthologous Groups (COG), and the Kyoto Encyclopedia of Genes and Genomes (KEGG) databases showed distinct metabolic profiles across dairy matrices, with CAZy, particularly those in the GH65 family (maltose phosphorylase), enriched in dominant species. These findings highlight the influence of substrate over geography in shaping LAB communities and underscore the potential of traditional Mongolian dairy products as reservoirs of functionally diverse and resilient microbial strains.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119062"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075545","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

Discovery of D-galactitol in Laminaria japonica and its role in enhancing moisture retention and texture of gluten products 海带中d -半乳糖醇的发现及其在提高面筋制品保水性和质构中的作用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-28 DOI: 10.1016/j.lwt.2026.119056

Yingying Sun , Ziyu Xu , Xiujing Jiang , You Yu , Haonan Wang , Yinfang Pu , Xin Wei

{"title":"Discovery of D-galactitol in Laminaria japonica and its role in enhancing moisture retention and texture of gluten products","authors":"Yingying Sun , Ziyu Xu , Xiujing Jiang , You Yu , Haonan Wang , Yinfang Pu , Xin Wei","doi":"10.1016/j.lwt.2026.119056","DOIUrl":"10.1016/j.lwt.2026.119056","url":null,"abstract":"<div><div>Marine macroalgae are rich sources of bioactive substances with potential moisturizing effects. To screen for natural moisturizing agents, seven macroalgal species were extracted with methanol and further subjected to solvent partitioning. The ethyl acetate extracts of <em>Grateloupia furcata</em> and <em>Sargassum</em> sp., and the n-butanol and aqueous extracts of <em>Laminaria japonica</em> exhibited remarkable hygroscopic and moisturizing activities, comparable to or exceeding those of sorbitol and glycerol. Bioactivity-guided fractionation of the aqueous extract of <em>L. japonica</em> was further fractionated via silica gel chromatography to yield three subfractions (AD1–AD3), among which AD1 showed the strongest activities, superior to or close to sodium alginate, sorbitol and glycerol. Enriched in magnesium, sodium, iron and copper, AD1 improved the moisturizing effect and quality of scissor-cut noodles significantly. Combined IR, ESI–MS and NMR analyses identified AD1 as D-galactitol, isolated and characterized from <em>Laminaria japonica</em> (marine macroalgae) for the first time. Molecular docking analysis revealed that D-galactitol interacts specifically with gluten proteins, modulating the gluten network to enhance noodle moisture retention and elasticity, thus improving textural quality. This study first isolates and characterizes D-galactitol from <em>L. japonica</em> as a marine-derived natural humectant and elucidates its moisturizing mechanism, providing preliminary evidence for its potential application as a food-grade humectant in the food and cosmetic industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119056"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185621","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

Evaluation and modeling of drying kinetics and quality changes of bamboo shoots under air-impingement drying based on parameter intelligent control 基于参数智能控制的空气冲击干燥条件下竹笋干燥动力学及品质变化评价与建模

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-30 DOI: 10.1016/j.lwt.2026.119110

Jian-Wu Dai , Ying-Qing Du , Qi Zeng , Yao-Wen Liu , Wen Qin , Ying-Lu Li

{"title":"Evaluation and modeling of drying kinetics and quality changes of bamboo shoots under air-impingement drying based on parameter intelligent control","authors":"Jian-Wu Dai , Ying-Qing Du , Qi Zeng , Yao-Wen Liu , Wen Qin , Ying-Lu Li","doi":"10.1016/j.lwt.2026.119110","DOIUrl":"10.1016/j.lwt.2026.119110","url":null,"abstract":"<div><div>This study systematically revealed the effects of air-impingement drying based on parameter intelligent control (ADPIC) on drying kinetics, internal temperature, moisture migration, microstructure, lignin content, texture, color attributes and moisture content prediction of bamboo shoots. Notably, increasing ADPIC relative humidity (RH) from 20% to 50% enhanced the internal heating rate, reducing the time required to reach the target temperature from 15 min to 5 min. Characterized by the shortest drying time (95 min), the lowest lignin content (5.37 g/100g) and color difference (ΔE) of 16.97, the 5-min high-humidity group simultaneously achieved the highest brittleness (1.71 N) and chewiness (0.55 N). Furthermore, microstructural analysis revealed that microchannel distribution density decreased with elevated ADPIC temperature but increased with prolonged high-humidity phase durations. The backpropagation neural network enhanced by dung beetle optimization algorithm (DBO-BP) model was developed for moisture content prediction and demonstrated superior performance, achieving the determination coefficient (R<sup>2</sup>) of 0.994 and significantly lower prediction errors (mean absolute error (MAE) and root mean square error (RMSE)) compared to BP neural network. This indicated higher predictive accuracy and robustness throughout the drying process. Therefore, the optimized DBO-BP neural network was recommended for precise moisture content prediction during the ADPIC of bamboo shoots.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119110"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185635","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 impact of saponification on the stability of sterol oxidation products as related to alkalinity and time of reaction 皂化反应对甾醇氧化产物稳定性的影响与碱度和反应时间有关

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-28 DOI: 10.1016/j.lwt.2026.119097

Alessio Anselmo , Ambra Bonciolini , Carolina Cantele , Raffaele Calaminici , Emanuele Forte , Vladimiro Cardenia

{"title":"The impact of saponification on the stability of sterol oxidation products as related to alkalinity and time of reaction","authors":"Alessio Anselmo , Ambra Bonciolini , Carolina Cantele , Raffaele Calaminici , Emanuele Forte , Vladimiro Cardenia","doi":"10.1016/j.lwt.2026.119097","DOIUrl":"10.1016/j.lwt.2026.119097","url":null,"abstract":"<div><div>The cold saponification is widely applied to analyze sterol oxidation products (SOPs), which are debated compounds due to their implications on human health. However, it may itself compromise analytical accuracy due to the formation of artefacts. Thus, a comprehensive understanding of the SOPs' behavior during cold saponification is pivotal. The present study investigated the impact of cold saponification conditions, including KOH concentrations (1, 2, 4 mol/L) and reaction times (2, 4, 18 h) on the stability of 7-ketocholesterol (7-KC), 7-ketositosterol (7-KSit), 7-ketocampesterol (7-KCamp), 7-ketostigmasterol (7-KSt), 7β-hydroxycholesterol (7β-OH) and 5β,6β-epoxycholesterol (5,6β-EP). Results showed that all 7-keto derivatives significantly degraded. In contrast, 5,6β-EP and 7β-OH exhibited a greater stability. The behavior of 7-keto derivatives and 5,6β-EP was also evaluated in medium-chain triglycerides (MCT) system, powdered milk and French fries. In MCT the residual content of 7-keto derivatives in model system was <23 %. On the other hand, in powdered milk, 4 mol/L KOH (18 h) decreased the presence of 7β-OH and 7-KC; while no significant differences (<em>p</em> > 0.05) were found on the 5,6β-EP content. Again, in French fries lipid matter, a significant reduction of 50.37 %, 38.17 % and 42.92 % was noted for 7-KSit, 7-KCamp and 7-KSt, respectively. This study demonstrated that also cold saponification could influence the stability of SOPs, offering the experimental basis required to reevaluate and enhance existing analytical techniques.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119097"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185589","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

Prevalence and characterization of Bacillus cereus and Staphylococcus aureus contaminating kitchen sponges collected from domestic kitchens in Jeollanam-do, the Republic of Korea 从大韩民国全罗南道家庭厨房收集的厨房海绵中污染蜡样芽孢杆菌和金黄色葡萄球菌的流行程度和特征

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-22 DOI: 10.1016/j.lwt.2026.119071

Se-Gyeong Yoon , Sang-Woo Lee , Eunjeong Kim , Hae-In Lee , Jae-Hyun Yoon

{"title":"Prevalence and characterization of Bacillus cereus and Staphylococcus aureus contaminating kitchen sponges collected from domestic kitchens in Jeollanam-do, the Republic of Korea","authors":"Se-Gyeong Yoon , Sang-Woo Lee , Eunjeong Kim , Hae-In Lee , Jae-Hyun Yoon","doi":"10.1016/j.lwt.2026.119071","DOIUrl":"10.1016/j.lwt.2026.119071","url":null,"abstract":"<div><div>Despite the ubiquitous usage of kitchen sponges, data regarding the occurrence and virulence of food-borne pathogenic bacteria associated with kitchen sponges in the Republic of Korea remain scarce. A total of 110 kitchen sponges obtained from randomly chosen domestic premises located in Jeollanam<em>-</em>do, the Republic of Korea were analyzed for the presence of food-borne pathogenic bacteria and indicator microorganisms according to the standard microbial analysis methods. The mean counts of total aerobic bacteria, coliforms, and yeasts/molds were 5.97, 2.79, and 4.05 log CFU/g, respectively, in the samples analyzed. No sample possessed <em>Escherichia coli</em> O157:H7, <em>Listeria monocytogenes</em>, and <em>Salmonella enterica</em> serovar Typhimurium. Qualitatively, 26 <em>Bacillus cereus</em> strains were isolated from 110 samples, all of which harbored at least one enterotoxin-associated gene, and 11 (42.3 %) <em>B</em>. <em>cereus</em> isolates were positive for <em>ces</em>. <em>B</em>. <em>cereus</em> showed a complete resistance to ampicillin, amoxicillin-clavulanic acid, aztreonam, cefepime, penicillin, and rifampicin. The overall prevalence of <em>Staphylococcus aureus</em> among the screened kitchen sponges was 3.6 %, following the enrichment step of samples, and 75.0 % of the isolates contained <em>nuc</em>. A complete resistance against aztreonam and nalidixic acid was observed in the <em>St</em>. <em>aureus</em> isolates.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119071"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036759","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 air frying instead of deep frying on the quality and crust characteristics of French fries 空气煎炸代替油炸对薯条品质及脆皮特性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-19 DOI: 10.1016/j.lwt.2026.119059

Yunyun Zheng , Rana Muhammad Aadil , Guanyu Fang , Qingjian Shen , Zhiping He , Xingquan Liu , Cheng Zhang

{"title":"Effect of air frying instead of deep frying on the quality and crust characteristics of French fries","authors":"Yunyun Zheng , Rana Muhammad Aadil , Guanyu Fang , Qingjian Shen , Zhiping He , Xingquan Liu , Cheng Zhang","doi":"10.1016/j.lwt.2026.119059","DOIUrl":"10.1016/j.lwt.2026.119059","url":null,"abstract":"<div><div>The widespread consumption of French fries across diverse global populations is tempered by notable health concerns associated with their high oil content. This study investigated the impact of air frying, as an alternative to deep frying, on the quality and crust characteristics of French fries. In addition, differences in heat and mass transfer efficiency between air and deep frying were analyzed using the effective moisture diffusion coefficient (<em>D</em><sub><em>eff</em></sub>), microstructural observations, and crust characteristics. The results indicated that compared with the oil content of 44.8 % obtained from deep frying, air frying (140 °C) for 5–25 min resulted in an oil content of ∼1.2 %. Furthermore, fries air fried for 20 min exhibited comparable moisture content (54.14 %), color, and texture to deep-fried (180 °C, 4 min) fries. Further analysis revealed that although the <em>D</em><sub><em>eff</em></sub> during deep frying was five times higher than that during air frying (1.7184 × 10−7 m<sup>2</sup>/s), no significant difference was observed in the crust characteristics between the two frying methods. Consequently, these findings provide valuable insights to inform the development of effective strategies for substituting deep frying with air frying during the preparation of low-fat fried potato products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119059"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036833","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

Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity 虾青素负载乳清蛋白/普鲁兰复合纳米分散体具有增强的稳定性，生物可及性和抗氧化活性

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-16 DOI: 10.1016/j.lwt.2026.119042

Zhiyi Ai , Qianxi Zhao , Yankai Liu , Guangquan Ren , Yu Wang , Bo Nan , Yuhua Wang

{"title":"Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity","authors":"Zhiyi Ai , Qianxi Zhao , Yankai Liu , Guangquan Ren , Yu Wang , Bo Nan , Yuhua Wang","doi":"10.1016/j.lwt.2026.119042","DOIUrl":"10.1016/j.lwt.2026.119042","url":null,"abstract":"<div><div>In this study, a whey protein concentrate (WPC)/pullulan (PUL) nanodispersion system was developed by the emulsification–solvent evaporation method to encapsulate astaxanthin (AST) efficiently, and its physicochemical, structural, stability, and antioxidant properties were systematically evaluated. The nanodispersions exhibited a uniform pink appearance and significantly improved AST dispersibility compared with free AST. The encapsulation efficiency increased with PUL addition and reached a maximum of 73.93 ± 0.24 % at 0.8 mg/mL. Spectroscopic analyses (UV–Vis, FTIR, fluorescence) revealed that hydrophobic interactions and hydrogen bonding among WPC, PUL, and AST were responsible for the formation of a stable interfacial structure. Storage stability demonstrated that 0.8 mg/mL PUL improved the 2-month AST retention to 85.06 ± 0.98 % at 4 °C, significantly higher than the free AST. During in vitro digestion, WPC/PUL nanodispersions enhanced AST bioaccessibility and provided superior protection against pH- and heat-induced degradation. Antioxidant assays showed that the nanodispersions exhibited stronger DPPH and FRAP activities than free AST, indicating improved radical scavenging and reducing capacity. Overall, WPC/PUL/AST nanodispersions optimized at a pullulan concentration of 0.8 mg/mL exhibited high encapsulation efficiency exceeding 73 % along with excellent long-term storage stability characterized by astaxanthin retention above 85 % and a controlled release behavior that resulted in bioaccessibility greater than 57 %. Prepared from food-grade materials via a simple emulsification–solvent evaporation method, this formulation offers a cost-effective and industrially scalable approach for the delivery of lipophilic bioactives such as astaxanthin in functional foods and nutraceuticals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119042"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound and trehalose differentially modulate metabolic allocation to improve nutritional quality in mustard (Brassica juncea) sprouts 超声和海藻糖差异调节代谢分配以改善芥菜芽的营养品质

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-24 DOI: 10.1016/j.lwt.2026.119088

Xuena Yu , Shuyu Han , Yang Li , Lisha Peng , Pingping Shi , Zhifeng Chen , Victor Hugo Escalona , Jing Yang , Kehao Liang , Zhi Huang , Yi Tang , Huanxiu Li , Bo Sun , Fen Zhang

{"title":"Ultrasound and trehalose differentially modulate metabolic allocation to improve nutritional quality in mustard (Brassica juncea) sprouts","authors":"Xuena Yu , Shuyu Han , Yang Li , Lisha Peng , Pingping Shi , Zhifeng Chen , Victor Hugo Escalona , Jing Yang , Kehao Liang , Zhi Huang , Yi Tang , Huanxiu Li , Bo Sun , Fen Zhang","doi":"10.1016/j.lwt.2026.119088","DOIUrl":"10.1016/j.lwt.2026.119088","url":null,"abstract":"<div><div>Mustard (<em>Brassica juncea</em>) sprouts are recognized for their high nutritional and functional value. Here, the effects of ultrasound, trehalose, and their combined treatment on mustard metabolic traits were evaluated for improving sprout quality. Ultrasound promoted germination and increased soluble protein, flavonoid and glucosinolate levels. Trehalose primarily elevated soluble sugars, ascorbic acid and total phenolics. In contrast, the combined treatment reduced antioxidant capacity and decreased the glucosinolates content, indicating a metabolic trade-off. Transcriptome analysis revealed shifts in carbohydrate metabolism, diversion of phenylpropanoid flux towards flavonoid biosynthesis and suppression of glucosinolate biosynthetic genes. The transcription factors <em>JUB1</em>, <em>ARF32</em> and <em>NAC59</em> were identified as potential regulators. Overall, ultrasound was more effective than trehalose in enhancing functional nutrient quality, and single elicitors were preferable to combined application for targeted improvement of mustard sprout nutritional value.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119088"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075478","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