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

Effect of supercritical CO2 extraction on the recovery of bioactive lipids and pigments from pretreated Nannochloropsis gaditana biomass 超临界CO2萃取对预处理纳米绿藻生物量中生物活性脂质和色素回收的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-08 DOI: 10.1016/j.lwt.2025.117748

Samuel Paterson , Pilar Gómez-Cortés , David Villanueva-Bermejo , Blanca Hernández-Ledesma , Miguel Angel de la Fuente

{"title":"Effect of supercritical CO2 extraction on the recovery of bioactive lipids and pigments from pretreated Nannochloropsis gaditana biomass","authors":"Samuel Paterson , Pilar Gómez-Cortés , David Villanueva-Bermejo , Blanca Hernández-Ledesma , Miguel Angel de la Fuente","doi":"10.1016/j.lwt.2025.117748","DOIUrl":"10.1016/j.lwt.2025.117748","url":null,"abstract":"<div><div><em>Nannochloropsis gaditana</em> microalgae is a rich source of bioactive components, such as lipids and pigments, however their production is limited due to the complexity of the extraction process and the resistance of the cell wall. The aim of this study was to evaluate the extraction of bioactive compounds from <em>N. gaditana</em> using supercritical fluid extraction (SFE) with CO<sub>2</sub>, which was compared with a conventional solvent extraction. The effect of biomass pretreatment with freeze/thaw cycles followed by ultrasounds before SFE or conventional extraction was evaluated, showing differences in extraction yields. Although the lipid extract obtained by SFE was low (1.63% dry weight of biomass), the application of the pretreatment substantially increased the yield (8.51%). Scanning electron microscopy images showed that freeze/thaw cycles plus ultrasounds damaged the cell structure favoring the release of bioactive components outside the cell. Eicosapentaenoic acid (EPA, 20:5 n-3) was the most abundant fatty acid (FA) followed by cis-9 16:1 and 16:0 in all extracts. The highest EPA levels were achieved by SFE with pretreated biomass (37.58% of total FA). These extracts also showed the most nutritionally suitable FA profile. SFE application increased the total carotenoid and chlorophyll contents, reaching values of 21.18 and 60.23 mg/g extract, respectively. The combination of co-solvents with different polarity (ethyl acetate and ethanol) during SFE proved to be useful for a more complete extraction of the different components. Our findings support SFE as a sustainable alternative technique to produce molecules with recognized biological value from microalgae pretreated biomass.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117748"},"PeriodicalIF":6.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823937","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

Nixtamalization and its impact on the physicochemical, bioactive, and antioxidant properties of Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima 黑化及其对西瓜、西瓜和大瓜理化、生物活性和抗氧化性能的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117760

Román Cardona-Herrera , Esther Pérez-Carrillo , Tannia Alexandra Quiñones-Muñoz , César Ozuna

{"title":"Nixtamalization and its impact on the physicochemical, bioactive, and antioxidant properties of Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima","authors":"Román Cardona-Herrera , Esther Pérez-Carrillo , Tannia Alexandra Quiñones-Muñoz , César Ozuna","doi":"10.1016/j.lwt.2025.117760","DOIUrl":"10.1016/j.lwt.2025.117760","url":null,"abstract":"<div><div>Nixtamalization is a traditional process which involves alkaline cooking and improves the food properties. Cucurbits are sensitive to the physical damage caused by temperature changes, which hinders their commercialization. Therefore, nixtamalization could be an alternative for the processing, handling, and use of these fruits. This study aimed to evaluate the effect of nixtamalization time (0, 2, 4, 6, 8, 10, 12, 14 min) on the evolution of the physicochemical, bioactive, and antioxidant properties of three species of cucurbits (<em>Cucurbita pepo</em>, <em>Cucurbita argyrosperma</em>, and <em>Cucurbita maxima</em>). After nixtamalization, cucurbits were dehydrated (60 °C, 24 h), ground, and sieved (500 μm). Subsequently, physicochemical properties were analyzed, and total bioactive compounds and antioxidant capacity were determined through spectrophotometric techniques. Polyphenolic compounds (via HPLC) and calcium were quantified 6 min after nixtamalization. According to the results, nixtamalization increased pH (9–19 %) and moisture (1–2 %) and reduced hardness by up to 97 %. The color became darker and more intense, with a decrease in lightness (8–19 %) and hue angle (2–9 %) and an increase in chroma (13–23 %). Furthermore, chlorophyll (44–80 %), carotenoids (25–39 %), and antioxidant capacity (14–37 %) increased. Finally, phenolic acids (gallic, chlorogenic, and syringic) and flavonoids (epicatechin, catechin, and myricetin), and calcium levels were higher (65–93 %) in nixtamalized flours. In conclusion, nixtamalization can be used as a novel strategy for preserving cucurbits and increasing their chlorophyll and carotenoid contents. This approach could reduce post-harvest losses by allowing the use of waste products and the development of functional ingredients.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117760"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143815827","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

Transcriptomic and physiological analysis reveal the effects and potential mechanisms of low-voltage electrostatic field treatment on the quality retention of goji berries during storage 转录组学和生理学分析揭示了低压静电场处理对枸杞贮藏期品质保持的影响及其潜在机制

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117762

Chenggui Yang, Ziang Zhou, Peirong Niu, Huili Zhang, Tongtong Niu, Yaoran Li, Huiyan Liu, Haitian Fang, Xiaobo Wei

{"title":"Transcriptomic and physiological analysis reveal the effects and potential mechanisms of low-voltage electrostatic field treatment on the quality retention of goji berries during storage","authors":"Chenggui Yang, Ziang Zhou, Peirong Niu, Huili Zhang, Tongtong Niu, Yaoran Li, Huiyan Liu, Haitian Fang, Xiaobo Wei","doi":"10.1016/j.lwt.2025.117762","DOIUrl":"10.1016/j.lwt.2025.117762","url":null,"abstract":"<div><div>The lack of effective quality maintenance technology is the main issue in the storage and preservation of goji berry. This study was conducted on the physiological indicators, metabolism of reactive oxygen species and mitochondrial redox processes of goji berry over a 15-day storage period to evaluate the impact of a low-voltage electrostatic field (LVEF) on their postharvest quality. Analysis of the transcriptome showed that LVEF resulted in higher expression of genes linked to reactive oxygen species and mitochondrial redox metabolism, while inhibiting the transcription of genes linked to cell wall metabolism and the ethylene biosynthesis and signaling pathway in goji berry. Moreover, LVEF prevented an increase in conductivity and the peroxidation of membrane lipids, while reducing the production rate of superoxide anion O<sub>2</sub><sup>•-</sup> (126.7 mmol min<sup>−1</sup> g<sup>−1</sup>) and H<sub>2</sub>O<sub>2</sub> (0.75 μmol g<sup>−1</sup>) levels. LVEF treatment significantly enhanced superoxide dismutase (SOD) (1.12-fold), catalase (CAT) (1.37-fold), peroxidase (POD) (1.58-fold), ascorbate peroxidase (APX) (1.02-fold), and glutathione reductase (GR) activity. In addition, LVEF increased the mitochondrial NAD(P)<sup>+</sup> levels, decreased the NAD(P)H levels, and increased the NAD(P)<sup>+</sup>/NAD(P)H ratio. The study suggested that the post-harvest storage quality of goji berries can be improved via LVEF, which achieves this by regulating ROS metabolism and mitochondrial redox metabolism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117762"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800070","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

Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG) 纤维素纳米原纤维（CNF）与表没食子儿茶素没食子酸酯（EGCG）配合物稳定乳状液的配方对结构增强和抗氧化性能的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117758

Fang Fang , Zijing Tian , Zhaoyizhu Guan , Yongjian Cai , Lihua Huang , Paul Van der Meeren

{"title":"Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG)","authors":"Fang Fang , Zijing Tian , Zhaoyizhu Guan , Yongjian Cai , Lihua Huang , Paul Van der Meeren","doi":"10.1016/j.lwt.2025.117758","DOIUrl":"10.1016/j.lwt.2025.117758","url":null,"abstract":"<div><div>In this study, the effect of cellulose nanofiber (CNF)-epigallocatechin gallate (EGCG) complexes on the stability of emulsions was examined through analysis of their microstructure and rheological behavior as a function of the CNF- EGCG complex concentration (<strong>w</strong>, 0.6–1.4 %, w/v) and oil phase volume fraction (<strong>φ</strong>, 0.2–0.8, v/v). Emulsions with smaller droplet sizes were prepared by increasing the concentration of particles or the suitable oil phase (<strong>φ</strong> = 0.6). Microstructural analysis showed that the CNF-EGCG complexes stabilized the oil-water interface, while excess complexes formed a network structure in the continuous phase. Rheological analysis demonstrated that increasing either the oil phase volume fraction or the particle concentration enhanced the gel strength of the emulsion, thereby reducing oxygen-oil contact and droplet aggregation, ultimately improving the oxidative and physical stability of the emulsions. The structural disintegration of the emulsions was analysed by cross-strain (γ<sub>co</sub>) determination. As the oil content increased, γ<sub>co</sub> remained unaffected by the CNF concentration. In conclusion, our results showed that the properties of CNF-EGCG stabilized emulsions can be regulated by controlling the CNF concentration and oil phase volume fraction, offering important insights for the introduction of innovative new food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117758"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807240","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

Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt 天然牦牛酸奶风味特性及分离菌发酵对手工牦牛酸奶风味成分的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117744

Qin Yanting , Jiang Miao , Ma Jingyi , Xin Li , Fangfang Yue , Zhang Yulin , Zheng Yiming , Tian Yilu , Liu Lihua , Wang Shuxuan , Huang Rui , Nageena Qayyum , Mohamedelfatieh Ismael , Marat Muratkhan , Xin Wang , Xin Lü

{"title":"Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt","authors":"Qin Yanting , Jiang Miao , Ma Jingyi , Xin Li , Fangfang Yue , Zhang Yulin , Zheng Yiming , Tian Yilu , Liu Lihua , Wang Shuxuan , Huang Rui , Nageena Qayyum , Mohamedelfatieh Ismael , Marat Muratkhan , Xin Wang , Xin Lü","doi":"10.1016/j.lwt.2025.117744","DOIUrl":"10.1016/j.lwt.2025.117744","url":null,"abstract":"<div><div>Northern Qinghai Lake is a unique natural ecological pastoral region, imparting a distinctive flavor to natural yak yogurt. This study aimed to investigate the role of Lactic acid bacteria (LAB) in the formation of key flavor compounds in yak yogurt. Using an electronic nose and gas chromatography-mass spectrometry (GC-MS), the flavor profile of yak yogurt was characterized. The characteristic flavor compounds in natural yak yogurt made by herders include 2,3-pentanedione, hexanal, 2,3-butanedione, 3-methyl-1-butanol, and heptanal. A total of 34 LAB strains were isolated, with <em>Streptococcus thermophilus</em> identified as the dominant strain (85.3 %). <em>S. thermophilus</em>, <em>Limosilactobacillus fermentum</em>, <em>Lacticaseibacillus paracasei</em> and <em>Lactococcus lactis</em> were used for manual fermentation of yak yogurt, with <em>S. thermophilus</em> proportions set at 25 %, 45 %, 65 %, and 85 %. The results revealed that key characteristic flavor compounds in manual yak yogurt included pentanal, 2,3-butanedione, acetoin, and 1-pentanol. Notably, 2,3-butanedione was a distinguishing compound in both natural and manual yak yogurt, with its concentration increasing proportionally with the addition of <em>S. thermophilus</em> in the starter culture. These findings demonstrate that <em>S. thermophilus</em> plays a pivotal role in the formation of 2,3-butanedione, a key flavor compound in yak yogurt, highlighting its importance in defining the unique sensory attributes of the product.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117744"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823934","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

Modification of Pickering emulsions using zein-tannic acid particles: enhancement of antioxidant and thermal stability properties of citral 玉米单宁酸颗粒对酸洗乳剂的改性：增强柠檬醛的抗氧化和热稳定性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117761

Yihong Zhou, Yang Xu, Peng Wang, Jing Zhang, Shangxing Chen, Dayong Peng, Zongde Wang, Yuling Yang, Hai Luo, Ji Zhang

{"title":"Modification of Pickering emulsions using zein-tannic acid particles: enhancement of antioxidant and thermal stability properties of citral","authors":"Yihong Zhou, Yang Xu, Peng Wang, Jing Zhang, Shangxing Chen, Dayong Peng, Zongde Wang, Yuling Yang, Hai Luo, Ji Zhang","doi":"10.1016/j.lwt.2025.117761","DOIUrl":"10.1016/j.lwt.2025.117761","url":null,"abstract":"<div><div>Citral is one of the main components of everyday chemical fragrances and Its fragrance cannot be retained for long due to its active chemical properties. Currently, potentially toxic or expensive industrial surfactants are commonly used to emulsify flavors or essential oils, and most of the dispersed systems formed are thermodynamically unstable. In this study, modified corn protein was used as a solid particles and xanthan gum as a co-emulsifier to form an O/W type Pickering emulsion. Corn protein was modified with natural plant polyphenol–tannin to obtain solid particles with optimal amphiphilicity and antioxidant properties, and the particle size was approximately 170 nm. The Pickering emulsion was dispersed using a high-speed homogenizer. The percentage of encapsulated citral in the system was 20 %. The particle size, polydispersity index, and citral encapsulation rate were 32.48 μm, 0.323, and 91.26 %, respectively. The Pickering emulsion significantly improved the stability of the encapsulated citral, and the retention of citral in harsh environments (both high temperature and aerobic) was significantly increased. After one month of storage, the citral retention in the Pickering emulsion was 86.95 % under aerobic conditions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117761"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823938","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

Optimization of the response surface for semi-dry preparation of acetylated chickpea starch and its structural, physicochemical and in vitro digestibility 半干法制备乙酰化鹰嘴豆淀粉的响应面优化及其结构、理化和体外消化率

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117764

Xiuli Wu, Bingqian Zhang, Qing Zhang, Xiaojia Zhang

{"title":"Optimization of the response surface for semi-dry preparation of acetylated chickpea starch and its structural, physicochemical and in vitro digestibility","authors":"Xiuli Wu, Bingqian Zhang, Qing Zhang, Xiaojia Zhang","doi":"10.1016/j.lwt.2025.117764","DOIUrl":"10.1016/j.lwt.2025.117764","url":null,"abstract":"<div><div>Acetylation modification can effectively address the inherent shortcomings of native starch in food applications. There have been limited studies on acetylated chickpea starch (ACPS), predominantly using the wet method. However, fewer studies have comprehensively explored the semi-dry method to optimize the modification conditions. This study aimed to optimized the processing conditions for the semi-dry preparation of ACPS esters using a response surface methodology and evaluated starch granule morphology, pasting properties, physicochemical characteristics, and <em>in vitro</em> digestibility. Fourier transform infrared spectroscopy (FTIR) confirmed the successful introduction of acetyl groups to the starch molecule. Scanning electron microscopy (SEM) images revealed slight aggregation on the surface of ACPS particles. ACPS exhibited improved performance in terms of solubility, swelling power, and transparency. Acetylation modified the starch's pasting properties, resulting in ACPS with reduced pasting temperature and higher peak viscosity. ACPS showed a significant decrease in <em>in vitro</em> digestibility and an increase in resistant starch content from 3.24 g/100 g–12.87 g/100 g. This study offers a theoretical reference for the semi-dry preparation of acetylated starch, and the significant improvement in physicochemical properties underscores its potential as a food additive, thereby broadening the application scope of chickpea starch in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117764"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807241","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

Carboxylated chitin nanofibers as effective stabilizers in food-grade pickering emulsions 羧化几丁质纳米纤维在食品级酸洗乳剂中的稳定作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117757

Yan Chen , Richeng Wang , Yan Xu , Shaimaa Hatab , Meiling Chen , Fei Liu , Wenhua Miao , Yadong Zhao , Bin Zheng

{"title":"Carboxylated chitin nanofibers as effective stabilizers in food-grade pickering emulsions","authors":"Yan Chen , Richeng Wang , Yan Xu , Shaimaa Hatab , Meiling Chen , Fei Liu , Wenhua Miao , Yadong Zhao , Bin Zheng","doi":"10.1016/j.lwt.2025.117757","DOIUrl":"10.1016/j.lwt.2025.117757","url":null,"abstract":"<div><div>Pickering emulsions have significant potential in the food industry for their superior stability and environmental friendliness, but achieving long-term stability with natural stabilizers like chitin remains challenging. This study investigates the effects of carboxyl content in nano-chitin fibers (ChNFs) on emulsion stability. ChNFs with carboxyl content ranging from 580 to 1305 μmol/g were prepared via TEMPO oxidation, which disrupted the hydrogen bonds within chitin fibers, reduced crystallinity, and improved dispersibility. ChNF1000, with moderate carboxyl content, formed stable nanofiber networks, maintaining uniform droplet distribution and preventing aggregation. In contrast, unmodified chitin fibers (ChF) and ChNF580 showed poor stability due to insufficient electrostatic repulsion, while ChNF1305 exhibited structural relaxation caused by excessive surface charge, leading to instability. These findings demonstrate that optimizing the carboxyl content of ChNFs effectively improves Pickering emulsion stability, providing a strong basis for applications in food and biomedicine.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117757"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823939","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

Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces 超高压均质（UHPH）对酵母和非酵母发酵丹魄发酵性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117746

Carlos Escott , Cristian Vaquero , Iris Loira , Lara Tat , Carmen López , Carmen González , Juan Manuel Del Fresno , Buenaventura Guamis , Piergiorgio Comuzzo , Antonio Morata

{"title":"Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces","authors":"Carlos Escott , Cristian Vaquero , Iris Loira , Lara Tat , Carmen López , Carmen González , Juan Manuel Del Fresno , Buenaventura Guamis , Piergiorgio Comuzzo , Antonio Morata","doi":"10.1016/j.lwt.2025.117746","DOIUrl":"10.1016/j.lwt.2025.117746","url":null,"abstract":"<div><div>Ultra-high-pressure homogenization eliminates native microbiota in grapes. The microorganism's inactivation occurred at 300 MPa which reduce the size of all particles, including microorganisms, to the nanometric scale. Tempranillo musts were evaluated to see whether the physical-chemical and microbiological properties are optimal for conducting alcoholic fermentations using yeast starters, both <em>Saccharomyces</em> and non-<em>Saccharomyces</em>. To assess the ability of musts to be fermented, oenological parameters, aromatic volatile compounds, and chromatic properties of wines have been measured. The elimination of yeasts with UHPH treatments allowed the implantation of non-<em>Saccharomyces</em> yeast starters. For instance, <em>L. thermotolerans</em> produce 2 g/L lactic acid which avoided pigment loss when used in a consortium with <em>T. delbrueckii</em> strains. The possibility of having a sterile must without heat markers with required nutritional quality for yeast starters to be used is one of the features that makes UHPH interesting to be used in the winemaking industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117746"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830302","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

Effects of steam processing on the flavor formation mechanism of male and female mussels 蒸汽处理对雌雄贻贝风味形成机制的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-06 DOI: 10.1016/j.lwt.2025.117755

Nana Zhao , Xinxing Xu , Shiyuan Dong , Yuanhui Zhao , Tianhong Liu , Li Liu , Yue Zhao , Mingyong Zeng , Kang Liu

{"title":"Effects of steam processing on the flavor formation mechanism of male and female mussels","authors":"Nana Zhao , Xinxing Xu , Shiyuan Dong , Yuanhui Zhao , Tianhong Liu , Li Liu , Yue Zhao , Mingyong Zeng , Kang Liu","doi":"10.1016/j.lwt.2025.117755","DOIUrl":"10.1016/j.lwt.2025.117755","url":null,"abstract":"<div><div>In this study, the flavor quality of male and female mussel meat was investigated by sensory evaluation, gas chromatography-ion mobility spectrometry (GC‒IMS), gas chromatography‒mass spectrometry (GC‒MS) and metabolomics. The sensory evaluation results indicated that the flavor quality of male and female mussel meat was optimal when it was steamed for 8 min and that “fresh” was the most prominent odour attribute. The GC‒IMS and GC‒MS results revealed that aldehydes, ketones and alcohols were the characteristic flavor compounds in male and female mussel meat during different steaming times. Glycerol phospholipid metabolism was the main metabolic enrichment pathway shared by male and female mussel meat, and glycine (Gly), serine (Ser), and threonine (Thr) metabolism were the main metabolic pathways of female mussel meat. Phosphatidylethanolamine, phosphatidylcholine, phosphatidyl-L-serine, phosphatidylglycerol, and 1-acyl-n-glycerin-3-phosphocholine are the precursors of key odour compounds in male and female mussel meat at different steaming times.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117755"},"PeriodicalIF":6.0,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834835","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