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

Evaluation of the antioxidant activity and prebiotic properties of mangosteen peel proanthocyanidin extracts through simulated in vitro digestion and colonic fermentation 通过模拟体外消化和结肠发酵评估山竹果皮原花青素提取物的抗氧化活性和益生元特性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116992

Yun Sun , Bohai Guo , Xianrui Liang , Zheng Luo , Jianzhong Han , Daofeng Qu

{"title":"Evaluation of the antioxidant activity and prebiotic properties of mangosteen peel proanthocyanidin extracts through simulated in vitro digestion and colonic fermentation","authors":"Yun Sun , Bohai Guo , Xianrui Liang , Zheng Luo , Jianzhong Han , Daofeng Qu","doi":"10.1016/j.lwt.2024.116992","DOIUrl":"10.1016/j.lwt.2024.116992","url":null,"abstract":"<div><div>The biological activity of mangosteen peel proanthocyanidin extracts is related to digestive properties and colonic metabolism. Therefore, the study's aim was to investigate the dynamics of proanthocyanidin extracts during <em>in vitro</em> digestion and colonic fermentation, their protective effects against oxidative damage in PEC-J2 cells, and their interactions with the intestinal flora. The results showed that epicatechin and proanthocyanidin B2 were the most abundant in proanthocyanidin. In addition, the catechin was increased by 27.7 ± 0.2 μg/mL. The total phenol content, total flavonoid content, and proanthocyanidin content of mangosteen peel were reduced by 32.36%, 90.63%, and 78.06%, respectively. However, the antioxidant capacity was increased by two-fold, protecting against oxidative damage in cells. Proanthocyanidin polymers that are not digested by the gastrointestinal tract go to the colon, where they are metabolized by microorganisms to produce short-chain fatty acids (SCFAs). Proanthocyanidin extracts modulated the microbial flora structure: the relative abundance of <em>Phascolarctobacterium</em>, <em>Roseburia</em>, <em>Faecalibacterium</em>, <em>Coprococcu</em>, and <em>Clostridium sensu stricto</em> all increased significantly. The ratio of <em>Bacteroides</em> to <em>Firmicutes</em> increased, and <em>Bifidobacterium</em> grew and multiplied. This study improves the utilization of mangosteen peel and provides a theoretical basis for the scientific evaluation of the antioxidant activity and gut microbiota modulation of mangosteen peel.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116992"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654407","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

Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings 富含欧米茄-3 和不饱和脂肪酸的虾油：制备、表征及其在沙拉酱中的应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116993

Akanksha R. Gautam , Allysa Wibowo Junarto , Soottawat Benjakul , Ajay Mittal , Khurshid Ahmed Baloch , Avtar Singh

{"title":"Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings","authors":"Akanksha R. Gautam , Allysa Wibowo Junarto , Soottawat Benjakul , Ajay Mittal , Khurshid Ahmed Baloch , Avtar Singh","doi":"10.1016/j.lwt.2024.116993","DOIUrl":"10.1016/j.lwt.2024.116993","url":null,"abstract":"<div><div>The effect of various lipase hydrolytic conditions on DHA/EPA and unsaturated fatty acids (USFAs) enrichment of shrimp (<em>Litopenaeus vannamei</em>) oil (SO) extracted from hepatopancreas was investigated. DHA/EPA and USFAs levels increased (40.96/22.61 and 27.83%, respectively) under optimized hydrolytic conditions of 20 U lipase, DMSO as a solvent (0.2:0.5), DMSO to water for the substrate mixture (SM), and water to SM (0.4:1) for 2 h at 50 °C. n3FAs and USFAs enriched shrimp oil (n3SO) were added to salad dressing (SD) at various concentrations (0, 5, 10, and 15%) (CON, SD5, SD10, and SD15, respectively) to offset the concentration of soybean oil. The addition of n3SO imparted an attractive orange color, enhancing the organoleptic properties of the SD, as indicated by higher likeness scores for color and appearance attributes than CON and commercial SD (CM). Samples added with n3SO exhibited a more uniform pattern and distribution of oil droplets, suggesting the formation of a stable emulsion system. The result was also supported by its enhanced viscoelastic and flow properties than the CON and <span>CM</span>. Overall, DHA/EPA enriched SO could be potential supplement or functional ingredient in SDs or other emulsion related products with superior health benefits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116993"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654545","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

SERS-lateral flow immunoassay based on AuNR@Ag@SiO2-AuNP assembly for ultra-sensitive detection of deoxynivalenol in grain 基于 AuNR@Ag@SiO2-AuNP 组装的 SERS 侧流免疫分析法用于超灵敏检测谷物中的脱氧雪腐镰刀菌烯醇

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117015

Zhilei Zhao , Mengyu Ren , Wenqi Zhang , Zikuo Chen , Lu Zhang , Xinquan Qu , Junling Shi , Weiwei Xia , Xiaoguang Xu , Ying Yang

{"title":"SERS-lateral flow immunoassay based on AuNR@Ag@SiO2-AuNP assembly for ultra-sensitive detection of deoxynivalenol in grain","authors":"Zhilei Zhao , Mengyu Ren , Wenqi Zhang , Zikuo Chen , Lu Zhang , Xinquan Qu , Junling Shi , Weiwei Xia , Xiaoguang Xu , Ying Yang","doi":"10.1016/j.lwt.2024.117015","DOIUrl":"10.1016/j.lwt.2024.117015","url":null,"abstract":"<div><div>In view of the serious harm and widespread pollution caused by deoxynivalenol (DON), it is crucial to quantify its presence in the food safety assessment process. Here, we designed a core-shell-satellite nano assembly structure as a probe, composed of an anisotropic AuNR@Ag core, an ultra-thin SiO<sub>2</sub> layer and a high surface coverage AuNPs satellites, which showed outstanding SERS activity and high stability. Anti-DON antibodies were modified on the surface of the prepared core-shell-satellite nano-assembly structure as SERS immunoprobe for DON specific detection using SERS-based lateral flow immunoassay (LFIA) with the advantages of simplicity, rapidity, and high sensitivity. Under optimal conditions, the detection limit for detecting DON using the SERS-LFIA method was 0.053 fg/mL, and the linear detection ranged from 0.1 fg/mL to 1 μg/mL. The SERS-LFIA strips based on AuNR@Ag@SiO<sub>2</sub>-AuNP nanostructures demonstrated the great potential for quick quantitative DON detection, providing a reference for trace detection of highly toxin mycotoxins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117015"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654468","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

Improving functionality and metabolite profiles of black sapote juice through lactic acid bacteria fermentation 通过乳酸菌发酵改善黑沙棘果汁的功能性和代谢物特征

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117048

Mingzhe Yue , Zhen Feng , Junping Zhou , Junxia Chen , Ziqing Chang , Mengrui Wang , Fei Liu , Chunhe Gu

{"title":"Improving functionality and metabolite profiles of black sapote juice through lactic acid bacteria fermentation","authors":"Mingzhe Yue , Zhen Feng , Junping Zhou , Junxia Chen , Ziqing Chang , Mengrui Wang , Fei Liu , Chunhe Gu","doi":"10.1016/j.lwt.2024.117048","DOIUrl":"10.1016/j.lwt.2024.117048","url":null,"abstract":"<div><div>Black sapote, a tropical fruit rich in vitamins and bioactive compounds, is known for its high antioxidant activity. However, its rapid deterioration during postripening poses challenges for transportation and commercialization. Although lactic acid bacterial (LAB) fermentation is widely used to increase the nutritional content and shelf-life of various foods, its application to black sapote juice (BSJ) has not been explored until now. This study investigated the impact of LAB strains (<em>Lactococcus cremoris</em>, <em>Lacticaseibacillus rhamnosus</em>, and <em>Limosilactobacillus reuteri</em>) on the quality of BSJ. These results demonstrate that BSJ is an excellent substrate for LAB proliferation. Fermentation significantly altered the sugar and acid contents and notably increased the concentrations of phytochemicals and antioxidant activity. The ABTS radical scavenging activity of <em>L. rhamnosus</em> increased by 76%, and its total phenolic content improved by 35%. Furthermore, volatile compound and metabolomic profiling analyses indicated that fermentation significantly increased the relative abundances of benzaldehyde, linalool, ascorbic acid, and caffeic acid and generated novel compounds such as acetoin. Therefore, LAB fermentation markedly altered both the flavor profile and metabolic characteristics of BSJ, influencing multiple metabolic pathways. These findings open new avenues for BSJ processing, positioning it as a promising candidate for the development of innovative functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117048"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653114","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

TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus TcaR 是参与食源性金黄色葡萄球菌环境应激反应和毒力的重要转录调节因子

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117058

Hao Pei , Xiaolu Lei , Fanwenqing Kong , Shuyao Chen , Hui Wang , Jia Guo , Meiling Wang , Bingbing Li , Ting Xue

{"title":"TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus","authors":"Hao Pei , Xiaolu Lei , Fanwenqing Kong , Shuyao Chen , Hui Wang , Jia Guo , Meiling Wang , Bingbing Li , Ting Xue","doi":"10.1016/j.lwt.2024.117058","DOIUrl":"10.1016/j.lwt.2024.117058","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a pathogenic microorganism that widely exists in milk and dairy products, posing a great challenge to food safety and human health. Although TcaR is known to be the only transcriptional regulator in the teicoplanin-associated operon, its function in stress response and virulence has not been investigated. In this study, the role of TcaR in environmental stress tolerance, biofilm formation, antibiotic sensitivity and virulence was investigated in foodborne <em>S. aureus</em>. Deletion of <em>tcaR</em> induced the biofilm formation and environmental stress (heat, desiccation and H<sub>2</sub>O<sub>2</sub>) tolerance of <em>S. aureus</em>. The <em>tcaR</em> mutants showed reduced susceptibility to vancomycin and teicoplanin. Additionally, mutation of <em>tcaR</em> resulted in decreased hemolytic activity, suggesting weakened virulence and pathogenicity of <em>S. aureus</em>. This paper is the first time to report the functions of TcaR in virulence and environmental tolerance, providing a new potential target gene for revealing mechanism of stress resistance in foodborne <em>S. aureus</em> and contributing to prevent food poisoning caused by this pathogenic microorganism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117058"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702300","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

Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4 酪氨酸置换对流速蛋白酶 I 的影响：抗菌肽 TP I-Y4 的开发与表征

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117059

Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao

{"title":"Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4","authors":"Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao","doi":"10.1016/j.lwt.2024.117059","DOIUrl":"10.1016/j.lwt.2024.117059","url":null,"abstract":"<div><div>This study aimed to design a novel antimicrobial peptide, TP I-Y4, through the substitution of four cysteines with tyrosines in tachyplesin I (TP I), and to investigate its structure-activity relationship. TP I-Y4 exhibited reduced hydrophobicity and higher β-sheet content than the parent peptide TP I, both in aqueous environments and 50% trifluoroethanol (TFE). TP Ⅰ-Y4 demonstrated a potent, dose-dependent affinity for anionic lipopolysaccharide (LPS), and showed enhanced antimicrobial activities against a broad spectrum of bacteria and fungi with minimal toxicity. Structural modifications in TP I-Y4 increased adsorption to bacterial cell surfaces, resulting in significant reductions in surface electronegativity and increases in surface hydrophobicity than TP Ⅰ. These changes are hypothesized to enable TP Ⅰ-Y4 to inflict more damage to bacterial membranes, as well as liposome membranes, during peptide integration into the phospholipid bilayer. Fluorescence spectroscopy confirmed that both peptides were capable of integrating into the phospholipid bilayer, however, TP Ⅰ-Y4 displayed stronger binding and insertion abilities. These findings indicated that neither disulfide linkage nor Cys is essential for antimicrobial functionality. The reduced hydrophobicity, higher β-sheet content, and more flexibility are proposed as key factors contributing to the superior antimicrobial activity and substantially reduced cytotoxicity of the peptide derivative.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117059"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702310","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

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor 通过超细研磨和十字花科黑孢子菌发酵改良黑麦麸：理化特性、混合面粉质量、馒头质量和风味

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117049

Anqi Liu , Haiqin Li , Wentao Xu , Longjiao Zhu , Shuangshuang Ye , Tianyi Li , Jingfang Li , Shimin Chang , Chanyuan Xie

{"title":"Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor","authors":"Anqi Liu , Haiqin Li , Wentao Xu , Longjiao Zhu , Shuangshuang Ye , Tianyi Li , Jingfang Li , Shimin Chang , Chanyuan Xie","doi":"10.1016/j.lwt.2024.117049","DOIUrl":"10.1016/j.lwt.2024.117049","url":null,"abstract":"<div><div>This study investigated the effects of superfine grinding (SG) and <em>Neurospora crassa</em> (Nc) fermentation on the properties of black wheat bran (BWB), the characteristics of its mixed flour, and the flavor of steamed bread. Results showed that anthocyanin was increased by 91.07% through SG treatment (<em>P<0.05</em>). After Nc fermentation treatment, the β-carotene content, total phenolic content, oil-holding capacity (OHC), ABTS<sup>+</sup> radical scavenging ability, and freeze-thaw stability (FS) were increased by 208.16%, 104.39%, 43.68%, 11.82%, and 17.54%, respectively (<em>P<0.05</em>), while the water-holding capacity (WHC) of BWB was reduced by 42.19% and 13.42% after SG and Nc treatments, respectively <em>(P<0.05</em>). The color and pasting properties of BWB mixed flour were changed by both treatments, and the surface was made looser and more porous. Furthermore, 52 phenolic compounds were identified in SG modified BWB (SG-BWB) and 128 in Nc-fermented modified BWB (Nc-BWB). The flavor compounds in steamed bread produced from mixed flour treated with SG and Nc fermentation were enhanced, particularly in alcohols and terpenes. Notably, hexanoic acid, cyclohexanone, 2-pentylfuran, and (<em>E</em>)-2-hexenal in Nc-BWB steamed bread increased by 2.33, 2.09, 1.66, and 1.13 times, respectively. This study demonstrated SG and Nc fermentation treatment exhibit substantial potential as modification techniques for BWB.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117049"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701615","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

Effects of cold plasma-activated solution on microbial amounts and diversity of Tilapia fillets at refrigerator storage 冷等离子激活溶液对冷藏贮藏罗非鱼片微生物数量和多样性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117047

Zhicheng Cai , Yuanyuan Wang , Gaohao Liao , Jiamei Wang

{"title":"Effects of cold plasma-activated solution on microbial amounts and diversity of Tilapia fillets at refrigerator storage","authors":"Zhicheng Cai , Yuanyuan Wang , Gaohao Liao , Jiamei Wang","doi":"10.1016/j.lwt.2024.117047","DOIUrl":"10.1016/j.lwt.2024.117047","url":null,"abstract":"<div><div>In this study, tilapia fillets were treated with the plasma-activated solution and refrigerated at 4 ± 1 °C. Compared with the distilled water group, plasma-activated lactic acid (PALA) treatment prolonged the microbiological shelf life of fish fillets by 4 d. The total bacterial count, psychrophilic bacteria, <em>Pseudomonas</em> spp., H<sub>2</sub>S-producing bacteria, and lactic acid bacteria in the PALA group were lower than those in the other treatment groups (P < 0.05). High-throughput sequencing indicated that <em>Proteobacteria</em> and <em>Firmicutes</em> were the two predominant core microbial phyla present during storage. In the first 5 d of storage, <em>Acinetobacter</em>, <em>Kurthia,</em> and <em>Shewanella</em> were the dominant genera. At the 7th d of storage, the spoilage bacteria <em>Aeromonas</em> and <em>Pseudomonas</em> increased slightly. These mechanistic results demonstrate that cold plasma solution treatment allows tilapia fillets to be stored under refrigeration for up to 7 d. Cold plasma solutions have potential applications in fish fillet refrigeration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117047"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653089","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

Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure 低浓度甲氧基果胶和面团冷处理对改善黄卡拉-小麦粉饼干结构的评估

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117052

Oni Yuliarti, Sanaa Rasul, Hessa Mohammed Salem Albedwawi, Mohammed Tarique

{"title":"Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure","authors":"Oni Yuliarti, Sanaa Rasul, Hessa Mohammed Salem Albedwawi, Mohammed Tarique","doi":"10.1016/j.lwt.2024.117052","DOIUrl":"10.1016/j.lwt.2024.117052","url":null,"abstract":"<div><div>The effect of specific concentrations of low methoxyl pectin (LMP) (0, 0.5, 1 and 1.5 g/100g) and dough chilling treatments (with and without chilling) on the physicochemical properties of okara cookies were investigated. Addition of LMP increased the cookie dough viscoelastic properties due to formation of LMP gel network which strengthened the cookie overall structure. Cookies with a higher LMP concentration showed more compact and denser texture, as indicated in their microstructure. However, the cookie hardness was lowered with the chilling treatment and exhibited a lower fracturability. Chilling the dough facilitated the progressive development of LMP gel network and promoted a strong dough structure. Chilled dough with 1.5 g/100g LMP has the strongest structure where a larger strain value was required to deform the network compared to other formulations. The exothermic peaks disappeared when dough was chilled, meanwhile, the FTIR results revealed less variation in the spectral signals for all samples.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117052"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702304","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

Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 针对不同烹饪方法和温度的鸡胸肉最佳烹饪预测建模

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117051

Giulia Romano , Maria Cristina Nicoli , Arianna Bozzato , Monica Anese

{"title":"Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures","authors":"Giulia Romano , Maria Cristina Nicoli , Arianna Bozzato , Monica Anese","doi":"10.1016/j.lwt.2024.117051","DOIUrl":"10.1016/j.lwt.2024.117051","url":null,"abstract":"<div><div>The expansion of food service and rising consumer concerns about wellness are driving efforts to optimize cooking processes. Currently, professional ovens rely solely on temperature probes to monitor cooking and ensure safety, but these probes lack precision in positioning. This study aimed to develop a mathematical model to predict the optimal cooking time for chicken breast by matching sensory quality with safety requirements. Three different oven cooking methods at three different temperatures were considered (grill, T = 240, 260, 280 °C; forced convection, T = 150, 170, 190 °C; <em>sous vide</em>, T = 80, 95, 120 °C, RH = 100%) and evolution of quality indices (cooking loss, color and texture) were monitored over the cooking process, together with safety requirements. Activation energies (<em>Ea</em>) were computed thanks to data kinetic modeling. Predictive models based on <em>Ea</em> of the most sensitive quality index (i.e cooking loss) of chicken breast cooking were developed and validated. The optimal cooking time was predicted as a function of cooking loss evolution and temperature. The employment of an online sensor, i.e. a balance, inside the oven, to monitor changes in the reference quality indicator could enhance the control of the cooking process and improve food service equipment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117051"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702308","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