LWT - Food Science and Technology最新文献

{"title":"Effect of emerging technologies on the physicochemical and colloidal properties of protein hydrolysate from Pandalus borealis side-streams","authors":"Lucas Sales Queiroz ,&nbsp;Charlotte Subtil ,&nbsp;Paul Lardoux ,&nbsp;Federico Casanova ,&nbsp;Charlotte Jacobsen ,&nbsp;Nina Gringer","doi":"10.1016/j.lwt.2025.118533","DOIUrl":"10.1016/j.lwt.2025.118533","url":null,"abstract":"<div><div>Nowadays, most shrimp side-streams are discarded due to the absence of appropriate processing techniques or methodologies for their utilization. This practice not only results in the loss of potentially valuable compounds but also increase organic waste which contributes to an increase in greenhouse gas emission. Emerging techniques based on different methods such as cavitation, high electric field and moderate to low electric field combined with uniform heat, named ultrasound (US) herein applied at 20 kHz, 90 % amplitude, pulsed electric field (PEF) at 5–6 kV/cm, 50 μs pulse width and ohmic heating (OH) at 70 V, 50 °C for 10 and 30 min, respectively, were used to induce protein and peptide structural change and improve colloidal properties. The amino acid composition of the shrimp head and shells, named as side-stream, was evaluated, showing essential amino acid content of 34.5 % of total amino acids. FPLC analysis showed that all treatments induced peptide aggregation with a lower number of peptides with molecular weight below 0.2 kDa and a higher amount of the ones above 0.6 kDa. Intrinsic fluorescence measurements showed that changes in tertiary structure were mainly caused by ultrasound, pulse and continuous methods, and ohmic heating short time treatment. PEF treatments significantly increased surface hydrophobicity and longtime treatment of ohmic heatinginduced aggregation. Fluorescence analysis, H0, and FTIR suggested Changes in protein secondary structure were. Under the applied conditions, PEF 5 kV/cm and pulsed US yielded emulsions with droplet sizes of 1.5 ± 0.07 μm and 6.73 ± 0.22 μm, respectively and highest stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118533"},"PeriodicalIF":6.6,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119614","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}

{"title":"A mechanistic, state diagram approach to understanding microwave vacuum drying and expansion of natural cheese","authors":"B. Gong,&nbsp;C.I. Moraru","doi":"10.1016/j.lwt.2025.118515","DOIUrl":"10.1016/j.lwt.2025.118515","url":null,"abstract":"<div><div>This work builds a mechanistic understanding of the changes that take place during microwave vacuum drying (MVD) of cheese, using low-moisture part-skim mozzarella and mild cheddar cheese. The composition, moisture desorption isotherm, mechanical properties at different temperatures, and glass transition temperature (<span><math><mrow><msub><mi>T</mi><mi>g</mi></msub></mrow></math></span>) of the cheese samples were determined and correlated with the changes that occurred during MVD. Slight differences in the moisture desorption properties between mozzarella and cheddar were observed and attributed to differences in composition and processing. Young's modulus decreased exponentially with increasing temperature, while the fracture strain increased with temperature up to 35 °C, at which point it decreased drastically. Microwave power had the greatest effect on drying kinetics, while vacuum level only impacted drying kinetics for cheddar. Vacuum level affected the moment when samples transitioned from rubbery to glassy state during MVD, which impacted sample expansion or collapse. A state diagram was created to illustrate the different states of cheese during MVD and to predict puffing vs collapse behavior. This state diagram approach can aid practitioners by reducing the need for experimentation and by facilitating the production of dried cheese snacks with desired structure and texture.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118515"},"PeriodicalIF":6.6,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156242","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}

{"title":"Revealing the protective role of the shell in maintaining muscle quality of crayfish (Procambarus clarkii) during frozen storage","authors":"Yunfei Tan (谭云飞) ,&nbsp;Xinyu Guan (官心雨) ,&nbsp;Xufeng Bai (白旭峰)","doi":"10.1016/j.lwt.2025.118513","DOIUrl":"10.1016/j.lwt.2025.118513","url":null,"abstract":"<div><div>This study focused on the quality changes of cooked crayfish (<em>Procambarus clarkii</em>) during frozen storage, analyzing key physicochemical and metabolic alterations under the storage conditions of −20 °C for 120 days. The impact of shell removal on the quality of crayfish meat was also examined by comparing shell-intact and shell-removed samples. The results indicated that with the extension of storage time, the moisture content, water-holding capacity (WHC), and pH of crayfish meat decreased significantly (<em>P</em> &lt; 0.05) in both the shelled and unshelled groups. The removal of the exoskeleton accelerated the deterioration of the meat, as evidenced by increased TBARS (thiobarbituric acid reactive substances) and TVB-N (total volatile basic nitrogen) levels. The shell-intact group exhibited superior preservation of texture, moisture retention, and overall quality during storage, with better sensory attributes, including hardness, chewiness, and resilience, compared to the shell-removed group. Metabolomic analysis revealed significant shifts in oxidative stability-related metabolites, further supporting the accelerated quality deterioration in the shell-removed samples. Additionally, microstructural analysis showed that the integrity of myofibrillar proteins was better maintained in the shell-intact group, reflecting the protective role of the exoskeleton in mitigating the structural damage caused by ice crystal formation. In conclusion, the presence of the exoskeleton significantly improves the quality preservation of crayfish meat during frozen storage, emphasizing the importance of shell retention for optimizing storage conditions and maintaining product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118513"},"PeriodicalIF":6.6,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119613","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}

{"title":"Insights into antimicrobial resistance and pathogenesis in the slaughterhouse environment and the impact of disinfection strategies","authors":"Wissal Naim,&nbsp;Julia Manetsberger,&nbsp;Natacha Caballero Gómez,&nbsp;Nabil Benomar,&nbsp;Hikmate Abriouel","doi":"10.1016/j.lwt.2025.118527","DOIUrl":"10.1016/j.lwt.2025.118527","url":null,"abstract":"<div><div>Slaughterhouses are critical points in the food chain where animal microbiota, antimicrobial use, and disinfection practices can significantly impact the dissemination of multidrug resistant (MDR) bacteria and their antimicrobial resistance genes (ARGs) and virulence determinants (VRs). This study investigates the resistome and virulome in three slaughterhouses by means of metagenomic analysis, revealing a high diversity and richness of ARGs, including those conferring resistance to aminoglycosides, lincosamides, tetracyclines, and beta-lactams. We found frequent ARG spread within these environments, confirming slaughterhouses as potential reservoirs of antimicrobial resistance. Furthermore, we explored the potential roles of biocides in driving antibiotic resistance through co-selection and cross-resistance mechanisms, alongside the significant presence of metal and heavy metal resistance genes and virulence determinants (virulence factors and toxins), which may also contribute to the selection and persistence of ARGs. Evaluating disinfection strategies showed that routine \"Company\" disinfectants and UV exposure often increased the prevalence of these genes by selecting for resistant microbes. This highlights the urgent need for new strategies to mitigate antimicrobial resistance spread, aligning with the <em>One Health</em> approach. The application of HLE disinfectant proved as a more effective and sustainable solution for slaughterhouse surfaces, demonstrating superior decontamination efficiency by leaving no residual DNA.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118527"},"PeriodicalIF":6.6,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100168","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}

{"title":"Investigating the microstructural and cryoprotective superiority of fructooligosaccharides and sugar alcohols for maintaining peeled white shrimp (Litopenaeus vannamei) quality after repeated freeze-thaw cycles","authors":"Warinporn Klunklin ,&nbsp;Suwalee Fong-in ,&nbsp;Phatthranit Klinmalai","doi":"10.1016/j.lwt.2025.118526","DOIUrl":"10.1016/j.lwt.2025.118526","url":null,"abstract":"<div><div>For the seafood industry, a significant consideration is the reduction in the use of phosphate and NaCl in frozen shrimp. This study, therefore, investigated the impact of various cryoprotectant treatments on the physicochemical, structural, and visual quality of shrimp after repeated freeze-thaw cycles. Shrimp samples were subjected to 1, 3, and 5 freeze-thaw cycles and treated with different cryoprotectants, including sorbitol, xylitol, fructooligosaccharides (FOS), trisodium citrate, and NaCl, compared to DI water (control). The quality parameters evaluated included thawing loss, water holding capacity, cooking yield and cooking loss, protein content, pH, lipid oxidation, texture, microstructure, and color parameters. The findings indicated that repeated freeze-thaw cycles significantly increased moisture and protein loss, weakened texture and color stability, and led to the disruption of muscle structure. Saccharide-based cryoprotectants, particularly FOS, effectively reduced quality deterioration by stabilizing muscle proteins, minimizing water release, limiting lipid oxidation, and preserving microstructure and pigment integrity. These results demonstrate that FOS offers promising cryoprotective benefits, with potential applications in clean-label seafood preservation and enhanced product stability during cold chain distribution.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118526"},"PeriodicalIF":6.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109864","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}

{"title":"Encapsulation of cyclodextrin nanosponges containing quercetin in electrospun gelatin/kappa carrageenan nanofiber with antibacterial and antioxidant properties and their potential use for food packaging","authors":"Ishraq Hasan Elewi ,&nbsp;Nazila Oladzadabbasabadi ,&nbsp;Marwa F. Abbas ,&nbsp;Mastafa H. Al-Musawi ,&nbsp;Sepideh PourvatanDoust ,&nbsp;Hamed hajipour ,&nbsp;Marjan Ghorbani","doi":"10.1016/j.lwt.2025.118525","DOIUrl":"10.1016/j.lwt.2025.118525","url":null,"abstract":"<div><div>The development of bioactive and biodegradable materials has gained significant attention for applications in food packaging, aiming to extend shelf life while providing functional benefits. In this study, quercetin—a natural flavonoid with potent antioxidant and antibacterial properties—was encapsulated at 5, 10, and 15 g/100 g within cyclodextrin nanosponges (NSP) and incorporated into gelatin/kappa-carrageenan (Ge-Kar) electrospun nanofibers. Morphological analysis via scanning electron microscopy revealed a substantial reduction in fiber diameter from 182.2 ± 53.5 nm for pristine Ge-Kar (80:20) to 95.4 ± 26.4 nm for Ge-Kar/NSP 15 g/100 g, attributed to modified solution properties including decreased electrical conductivity and increased surface tension. Mechanical testing showed enhanced tensile strength (6.32 ± 0.25 MPa → 8.12 ± 0.22 MPa) and modulus (202 ± 22.4 MPa → 279 ± 33.2 MPa), while thermogravimetric analysis indicated improved thermal stability with higher NSP content. Optical characterization demonstrated effective UV-blocking and quercetin-driven color modulation. Hydrophilicity and water vapor transmission analyses suggested superior barrier performance. Importantly, the controlled release of quercetin significantly increased antioxidant activity, and in vitro biocompatibility assays confirmed high cell viability over 72 h. Collectively, these findings indicate that Ge-Kar/NSP nanofibers are promising candidates for active food packaging, combining structural robustness, functional bioactivity, and biocompatibility.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118525"},"PeriodicalIF":6.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100171","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}

{"title":"A novel integrated approach for high-efficiency enrichment of palmitoleic acid from macadamia oil: optimization and antioxidant activity evaluation","authors":"Wenting Xu ,&nbsp;Shangxuan Ma ,&nbsp;Jiarong Fu ,&nbsp;Kechang Huang ,&nbsp;Xiuhua Lan ,&nbsp;Yuanmiao Wei ,&nbsp;Yuexue Yang ,&nbsp;Yuanda Li ,&nbsp;Gangjun Guo","doi":"10.1016/j.lwt.2025.118512","DOIUrl":"10.1016/j.lwt.2025.118512","url":null,"abstract":"<div><div>Palmitoleic acid (PA) is a bioactive omega-7 fatty acid with proven health benefits. However, its low natural abundance and susceptibility to oxidation present challenges for industrial extraction. This study introduces a novel integrated approach to macadamia oil processing, combining low-temperature solvent crystallization (LTSC), urea complexation (UC), and molecular distillation (MD). Fatty acid composition, total phenol and flavonoid content, and antioxidant activity were evaluated. The results showed that the LTSC-UC-MD_com method achieved remarkable, increasing its content from 18.99 % to 61.99 %. Total phenolic, flavonoid, and antioxidant activity increased with increasing fatty acid concentration but decreased as PA content increased. This work provides an innovative methodology and theoretical framework for industrial PA production. Despite reduced phenolic content, purified PA retained bioactivity, suggesting potential for nutraceutical and cosmetic applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118512"},"PeriodicalIF":6.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109191","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}

{"title":"Transcriptomic and metabolomic profiling of the Longissimus thoracis muscle insights into variations in meat quality between Hainan Black and Nubian Black goats","authors":"Renlong Lv ,&nbsp;Song Guan ,&nbsp;Mao Li ,&nbsp;Rongchun Xie ,&nbsp;Yuanxiao Li ,&nbsp;Gan Li ,&nbsp;Dong Chen ,&nbsp;Jianzhi Shi ,&nbsp;Hailing Luo ,&nbsp;Yushu Zhang ,&nbsp;Hanlin Zhou ,&nbsp;Yi Zhang","doi":"10.1016/j.lwt.2025.118522","DOIUrl":"10.1016/j.lwt.2025.118522","url":null,"abstract":"<div><div>The increasing emphasis on meat quality within tropical goat breeding initiatives has led to the recognition of its defining attributes as intricate outcomes of breed-specific interactions. This investigation aimed to identify specific genes, metabolites, and signaling pathways correlated with meat quality traits in two tropical goat breeds, namely Nubian Black (NB) and Hainan Black (HN). To delve into the factors influencing goat meat quality, extensive transcriptomic and metabolomic analyses were carried out on <em>Longissimus thoracis</em> muscle tissue. Moreover, we conducted a meticulous comparative evaluation of muscle fiber structure, chemical composition, and pivotal meat quality traits between NB and HN breeds. The findings revealed that HN goats had markedly lower slaughter weight, hot and cold carcass weights, collagen content, Warner-Bratzler shear force, muscle fiber diameter, area, perimeter, perimysium thickness, and proportion of Type IIB fibers relative to NB goats (all <em>P</em> &lt; 0.05). In contrast, crude fat content, intramuscular fat, muscle fiber density, and the proportion of type I and IIA fibers were higher in HN goats than in NB goats (all <em>P</em> &lt; 0.05). Additionally, NB goats displayed elevated serum catalase activity (<em>P</em> &lt; 0.05). Transcriptomic analysis identified over two thousand differentially expressed genes (DEGs) between HN and NB goats. Functional enrichment analysis indicated that these DEGs were predominantly engaged in various biological processes, including lipid metabolism regulation, thermogenesis, and muscular system development. Metabolomic profiling revealed 185 significantly altered metabolites (SCMs). Pathway enrichment analysis highlighted significant associations between these SCMs and crucial metabolic pathways, such as fatty acid biosynthesis; aspartate, glutamate, and alanine metabolism; and linoleic acid metabolism. An integrated transcriptomic and metabolomic analysis pinpointed 17 key genes enriched within four overlapping KEGG pathways. Overall, the integration of traditional meat quality phenotyping with multi-omics investigations elucidated novel molecular mechanisms underlying the breed-specific variations in meat quality in tropical goats.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118522"},"PeriodicalIF":6.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263892","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}

{"title":"Process optimization and physicochemical characteristics of crude beef tallow degumming via phospholipase A1 (Lecitase Ultra)","authors":"Yue Mu ,&nbsp;Kangyu Zhao ,&nbsp;Jin Zhang ,&nbsp;Zhengting Zhu ,&nbsp;Qingyang Zhang ,&nbsp;Meiyu Zheng ,&nbsp;Shu Wang ,&nbsp;Bin Li ,&nbsp;Zhigang Hu ,&nbsp;Sihong Zhang ,&nbsp;Dongping He ,&nbsp;Fenfen Lei ,&nbsp;Li Zhou","doi":"10.1016/j.lwt.2025.118514","DOIUrl":"10.1016/j.lwt.2025.118514","url":null,"abstract":"<div><div>Beef tallow refining typically employs mild methods to preserve its distinctive flavor. While phospholipase-based enzymatic degumming is well-established in vegetable oils processing for its low-temperature operation, efficiency, and energy economy, its application to animal fats remains scarcely studied. This work systematically investigates phospholipase A1 (PLA1) in beef tallow degumming, employing single-factor and orthogonal experimental designs to optimize process parameters. Degumming efficiency and sensory quality served as dual evaluation metrics. The results indicated that the optimal parameter combination for PLA1 degumming of crude beef tallow was determined to be: 3.0 g/100g water addition, 80 mg/kg enzyme dosage, 50 °C reaction temperature, 210 min processing time, and pH 5.0. Strikingly, PLA1 enzymatic degumming dramatically reduced the oxidation induction time of beef tallow from 5.96 h to merely 0.91 h. A marginal decrease (from 2.61 mg/kg to 1.97 mg/kg) in total tocopherol content was observed. Although the overall fatty acid composition was minimally impacted, the trans fatty acid content was significantly decreased (from 8.44 % to 4.53 %). These findings provide both theoretical and practical guidance for industrial-scale enzymatic degumming of beef tallow, balancing efficiency with quality preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118514"},"PeriodicalIF":6.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100167","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}

{"title":"Identification of thermal degradation products of spice curcumin and their interactions with actin, collagen, and myosin using HPLC-Q-TOF-MS and molecular docking studies","authors":"Xin-Yu Li ,&nbsp;Hong-Fang Ji ,&nbsp;Liang Shen","doi":"10.1016/j.lwt.2025.118524","DOIUrl":"10.1016/j.lwt.2025.118524","url":null,"abstract":"<div><div>Meat represents a nutritionally dense food source, and the addition of flavor compounds can significantly influence its quality. Curcumin, a major antioxidant component of the spice flavor turmeric, undergoes thermal degradation during meat processing, generating bioactive derivatives that can interact with proteins. However, the interactions of native curcumin and its thermal degradation products with meat proteins remain incompletely understood. This study characterized the thermal degradation products of curcumin and investigated their interactions, along with those of native curcumin, with three key meat proteins: actin, collagen, and myosin. Twelve major thermal degradation products of curcumin were identified using HPLC-Q-TOF-MS/MS. Molecular docking simulations with actin, collagen, and myosin revealed that both curcumin and its degradation products form stable complexes (binding affinity: 4.0 to −9.1 kcal/mol) through multiple interaction modes, including hydrogen bonding, π-interactions, and hydrophobic contacts. Bicyclopentadione exhibited the highest binding affinity (−8.4 to −9.1 kcal/mol), forming seven hydrogen bonds with collagen. Compounds retaining the intact β-diketone moiety also demonstrated strong binding interactions. Three conserved binding hotspots were identified: Gln137 in actin, Arg41 in collagen, and Tyr134 in myosin. Notably, both curcumin and its degradation products exhibited distinct yet significant interactions with the different meat proteins. Some degradation products showed stronger binding to certain proteins than native curcumin, suggesting their potential to physically shield oxidation-prone residues. These findings provide crucial molecular-level insights into the interactions between curcumin derivatives and meat proteins, offering valuable clues for developing curcumin-based strategies to improve the quality of processed meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118524"},"PeriodicalIF":6.6,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145100166","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}