LWT - Food Science and Technology最新文献_第2页

Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties 从淀粉的层次结构和工艺特性的角度探讨碾磨方法对小米团质量性能的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-21 DOI: 10.1016/j.lwt.2026.119187

Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang

{"title":"Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties","authors":"Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang","doi":"10.1016/j.lwt.2026.119187","DOIUrl":"10.1016/j.lwt.2026.119187","url":null,"abstract":"<div><div>To investigate the effects of milling methods on the quality performance of millet dumplings from the perspective of starch hierarchical structural changes, different milling methods (dry, semi-dry and wet milling) were compared. Results indicated that semidry milling millet flour had lower amount of damaged starch (3.71%) and freezable water compared with dry milling flour, but higher than wet milling. Starch granules prepared by wet milling had the highest values of lamellar ordering degree (<em>d</em><sub>c</sub>, 6.16 nm), relative crystallinity (20.6%), short-range ordered degree (0.97) and double helices (42.5%). And these ordered multi-scale structures may increase the thermostability and characteristic viscosity of starch, thus leading to a decreased water loss rate, as well as elevations in the transmittance of the soup, hardness, adhesiveness and gumminess of millet dumplings. These indicated that wet-milled millet flour with reduced content of damaged starch and highly ordered hierarchical structure may facilitate the production of dumplings with superior quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119187"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406663","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

Green and rapid magnetic solid-phase extraction coupled with HPLC-UV for sensitive detection of multiple statins in tea-based functional foods 绿色快速磁固相萃取-高效液相色谱-紫外联用检测茶基功能食品中多种他汀类药物

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.lwt.2026.119148

Jian Gao , Jialong Wang , Jiejin Song , Yue Xing , Yuzhao Hou , Fengchao Wang , Jinghui Du , Jiang Wu , Liming Wang

{"title":"Green and rapid magnetic solid-phase extraction coupled with HPLC-UV for sensitive detection of multiple statins in tea-based functional foods","authors":"Jian Gao , Jialong Wang , Jiejin Song , Yue Xing , Yuzhao Hou , Fengchao Wang , Jinghui Du , Jiang Wu , Liming Wang","doi":"10.1016/j.lwt.2026.119148","DOIUrl":"10.1016/j.lwt.2026.119148","url":null,"abstract":"<div><div>The illegal addition of statins to tea-based products presents significant analytical challenges due to the complexity of the matrices involved. To address these challenges, we developed an ionic liquid-assisted magnetic solid-phase extraction (IL-MSPE) method coupled with HPLC-UV for the simultaneous determination of five statins. This protocol facilitates the rapid batch extraction of analytes within 6 min. The method demonstrated excellent linearity (R<sup>2</sup> ≥ 0.999, 0.1 to 20 μg/mL) and sensitivity, with limits of detection ranging from 0.022 to 0.054 μg/mL, and recovery rates between 89.2% and 117.5%. Density functional theory provided insights into a synergistic “dual-site” recognition mechanism, which is driven by π–π stacking, hydrogen bonding, and electrostatic interactions. Importantly, the method's compliance with green chemistry principles was validated by AGREE (0.77) and MoGAPI (90) metrics. Overall, this proposed workflow represents a reliable and high-throughput tool for monitoring unauthorized statin adulteration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119148"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406672","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

Development of levulinic Acid/L-Proline DES-functionalized Fe3O4 nanoparticles for high-performance extraction of flavonoids from Scutellaria Radix 乙酰丙酸/ l -脯氨酸des功能化Fe3O4纳米颗粒高效提取黄芩黄酮的研究

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119176

Guohua Teng , Min Zhou , Initizar Anwar , Yang Liu , Fuyi Li , Yanxu Chang , Yidan Wang , Yuefei Wang , Fei Tian

{"title":"Development of levulinic Acid/L-Proline DES-functionalized Fe3O4 nanoparticles for high-performance extraction of flavonoids from Scutellaria Radix","authors":"Guohua Teng , Min Zhou , Initizar Anwar , Yang Liu , Fuyi Li , Yanxu Chang , Yidan Wang , Yuefei Wang , Fei Tian","doi":"10.1016/j.lwt.2026.119176","DOIUrl":"10.1016/j.lwt.2026.119176","url":null,"abstract":"<div><div>Flavonoids in <em>Scutellaria Radix</em> (<em>SR</em>) exhibit significant pharmacological activities, yet conventional extraction methods often suffer from low efficiency and poor selectivity. Here, a green and effective strategy was developed using deep eutectic solvent (DES)-functionalized magnetic nanoparticles for selective flavonoid enrichment. Forty-eight DESs were screened, and levulinic acid/L-proline (2:1) was identified as the optimal system. The selected DES was employed to synthesize Fe<sub>3</sub>O<sub>4</sub>@SiO<sub>2</sub>@DES, which demonstrated high specificity and adsorption performance in magnetic solid-phase extraction. Under optimized conditions, adsorption efficiencies for four representative flavonoids ranged from 0.770 ± 0.01 to 0.983 ± 0.002, with desorption recoveries of 0.551 ± 0.003 to 0.919 ± 0.019. The method showed excellent linearity (R<sup>2</sup> ≥ 0.9998) and low limits of detection and quantification (0.01-0.35 μg mL<sup>−1</sup> and 0.03-0.98 μg mL<sup>−1</sup>, respectively). Moreover, the adsorbent retained high adsorption efficiency after six reuse cycles, demonstrating stability and reusability. This work provides a sustainable and selective approach for flavonoid enrichment from <em>SR</em> and highlights the potential of DES-functionalized magnetic nanomaterials as an eco-friendly alternative to conventional organic solvent-based extraction.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119176"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406676","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

Modulation of aroma in Gonggan cloudy juice by high-pressure homogenization 高压均质法调制贡干混浊汁香气

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.lwt.2026.119175

Dongjie Liu , Zhen Liu , Yi Chen , Xi Xie , Yuting Wang , Feng Wang , Lukai Ma , Gengsheng Xiao , Qin Wang

{"title":"Modulation of aroma in Gonggan cloudy juice by high-pressure homogenization","authors":"Dongjie Liu , Zhen Liu , Yi Chen , Xi Xie , Yuting Wang , Feng Wang , Lukai Ma , Gengsheng Xiao , Qin Wang","doi":"10.1016/j.lwt.2026.119175","DOIUrl":"10.1016/j.lwt.2026.119175","url":null,"abstract":"<div><div>High-pressure homogenization (HPH) is a promising non-thermal technology for improving fruit juice quality, but its impact on the complex flavor of Gonggan cloudy juice remains unclear. This study investigated the effects of HPH using E-nose, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). While HPH did not alter basic physicochemical properties including total soluble solids (TSS), titratable acidity (TA) and reducing sugar content, it reduced vitamin C (Vc) content. At 400 and 600 bar, HPH significantly increased total phenol content by up to 23.1% and soluble pectin content by 94.26% via cell wall disruption. HPH simplified the aroma profile, increasing the terpene proportion to 85% while reducing aldehydes by over 85%, and the dominant aroma compound changed from linalool to (+)-limonene. GC-O-MS and ROAV analysis identified decanal, decanol, β-myrcene, and (+)-limonene as key markers and showed a reduction in key odorants (from 17 to 13-15). Treatment at 400 bar enhanced desirable citrus terpenoids, whereas 600 bar increased off-flavor compounds (e.g., D-carvone). Overall, HPH simplifies and intensifies the citrus character, with 400 bar identified as optimal for flavor enhancement, providing a scientific basis for targeted quality improvement in premium cloudy juices.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119175"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406425","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

Microplastics contamination of milk and milk products in Bangladesh: Characterization, dietary exposure, and risk assessment 孟加拉国牛奶和奶制品的微塑料污染：特征、饮食暴露和风险评估

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.lwt.2026.119113

Sanaullah Mazumdar , Rehenuma Tarannum , Md Moshiuzzaman Adnan , Tanjum Kabir Khuku , Md Rasel Ali , Shahudha Islam Sowa , Md Abdur Rakib , Alam Taj Ara Orthee , Md Mamun Islam , Md Omar Faruque

{"title":"Microplastics contamination of milk and milk products in Bangladesh: Characterization, dietary exposure, and risk assessment","authors":"Sanaullah Mazumdar , Rehenuma Tarannum , Md Moshiuzzaman Adnan , Tanjum Kabir Khuku , Md Rasel Ali , Shahudha Islam Sowa , Md Abdur Rakib , Alam Taj Ara Orthee , Md Mamun Islam , Md Omar Faruque","doi":"10.1016/j.lwt.2026.119113","DOIUrl":"10.1016/j.lwt.2026.119113","url":null,"abstract":"<div><div>Milk is a nutritionally complete food that provides essential proteins, lactose, vitamins, and minerals necessary for human growth and development. However, research on microplastic (MP) contamination in milk and dairy products is limited, and no studies have examined raw, branded, and processed types in Bangladesh. This study aimed to evaluate the characteristics of MPs, along with associated dietary exposure and polymeric risk, in raw milk (n = 17), branded milk (n = 12), and milk products (n = 12). MPs were isolated using hydrogen peroxide digestion and vacuum filtration. Particles retained on the filters were examined microscopically and categorized by size, color, and shape, while polymer types were identified using FTIR spectroscopy. The average MP concentrations were 93.39 ± 87.15, 156.06 ± 145.78, and 70.80 ± 78.09 particles per 100 mL in raw, branded, and processed milk, respectively. Transparent, fibrous MPs smaller than 250 μm predominated, with PTFE, PET, nylon 6, PE, and PDMS as dominant polymers. Children exhibited higher dietary exposure than adults. The polymer risk index indicated high, considerable, and moderate risks for raw, branded, and processed milk, respectively. These results highlight the urgent need for continuous monitoring, improved processing, and regulations to reduce MP contamination in Bangladesh's milk supply chain.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119113"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406638","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

Deep-fat vacuum frying in Fruit's own oil as an energy-efficient dehydration step for improved oil extraction yield and quality 在水果本身的油中进行深脂真空油炸，作为一种高效的脱水步骤，以提高油的提取率和质量

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119180

Lina Cardona , Valeria Angel , Luis J. Cruz-Reina , Pablo Rodríguez , Philippe Bohuon , Fabrice Vaillant

{"title":"Deep-fat vacuum frying in Fruit's own oil as an energy-efficient dehydration step for improved oil extraction yield and quality","authors":"Lina Cardona , Valeria Angel , Luis J. Cruz-Reina , Pablo Rodríguez , Philippe Bohuon , Fabrice Vaillant","doi":"10.1016/j.lwt.2026.119180","DOIUrl":"10.1016/j.lwt.2026.119180","url":null,"abstract":"<div><div>High-quality edible oil production from oleaginous fruits requires an efficient dehydration step prior to extraction. Conventional drying methods are often unsuitable because of their high energy demand, poor performance in humid environments, and detrimental effects on oil quality resulting from prolonged exposure to heat and oxygen. This study evaluates an alternative approach based on deep-fat vacuum frying (≤20 kPa) using oil extracted from the same fruit as the dehydration medium. A laboratory-scale pilot system was developed and applied to coconut and avocado to investigate dehydration kinetics under different oil-bath temperatures and frying times. Best-performing vacuum frying conditions were experimentally identified as 130 °C for coconut and 120 °C for avocado, with frying times of 7 and 1.5 min, respectively, yielding final moisture contents below 0.05 kg kg<sup>−1</sup> (wet basis). Under these conditions, oil extraction yields reached 93.8% for coconut and 80.4% for avocado after accounting for oil replenishment balance. Long-term trials (500 cycles for coconut and 100 for avocado) confirmed the stability of both the extracted oil and the frying medium, as indicated by consistent physicochemical parameters comparable to virgin oils. The process showed substantially higher energy efficiency, particularly during bound water removal. Overall, vacuum frying represents a scalable, cost-effective, and environmentally sustainable dehydration strategy for small- and medium-sized rural agro-industries, enabling high oil yields and preserved oil quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119180"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406639","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

An integrated experimental and deep learning modeling approach to harness plant-derived antimicrobials for biodegradable food packaging films 一种综合实验和深度学习建模方法，以利用生物可降解食品包装薄膜的植物源抗菌剂

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.lwt.2026.119157

Shanxue Jiang , Wenting Jia , Haishu Sun , Chenyu Zhang , Yushuang Li , Ruiping Liu , Wenwen Gong

{"title":"An integrated experimental and deep learning modeling approach to harness plant-derived antimicrobials for biodegradable food packaging films","authors":"Shanxue Jiang , Wenting Jia , Haishu Sun , Chenyu Zhang , Yushuang Li , Ruiping Liu , Wenwen Gong","doi":"10.1016/j.lwt.2026.119157","DOIUrl":"10.1016/j.lwt.2026.119157","url":null,"abstract":"<div><div>The significant threat of microbial contamination to food safety necessitates the development of innovative antibacterial packaging strategies. To address this challenge, this study developed biodegradable antibacterial films using the solution casting method, incorporating plant extracts into biodegradable polymer matrices such as PLA, PBAT, and PVA. Extracts from 13 plant species were obtained using various solvents and extraction procedures, and their antimicrobial efficiency was assessed through inhibition zone tests. Among them, <em>Syzygium aromaticum</em>, <em>Schisandra chinensis</em>, <em>Punica granatum</em> peel, <em>Scutellaria baicalensis</em>, and <em>Prunus mume</em> exhibited strong antibacterial activity against common foodborne pathogens, including <em>S. aureus</em>, MRSA, <em>L. monocytogenes</em>, and <em>E. coli</em>. A Transformer-based deep learning model identified 175 compounds in <em>Prunus mume</em> and 152 compounds in <em>Scutellaria baicalensis</em> as potential antibacterial agents, using a probability threshold of 0.99. Further analysis revealed that organic acids in <em>Prunus mume</em> and phenolic compounds in <em>Scutellaria baicalensis</em> were the main antimicrobial constituents, indicating distinct antibacterial pathways. The resulting films demonstrated significant food preservation effects on beef samples and desirable biodegradability after six months of soil burial. This study provides an effective strategy that integrates experimental research with artificial intelligence to advance the development of plant-based antibacterial packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119157"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406674","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

Adaptive response of Yersinia enterocolitica to triclosan exposure 小肠结肠炎耶尔森菌对三氯生暴露的适应性反应

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.lwt.2026.119075

Yingying Zhang , Qiaoxi Chen , Yanzheng Li , Xinquan Hu , Kunyao Luo , Yanzhao Zhu , Yan Zhang , Xingyu Zhu , Linfu Zhou , Gang Zhao , Xiaodong Xia

{"title":"Adaptive response of Yersinia enterocolitica to triclosan exposure","authors":"Yingying Zhang , Qiaoxi Chen , Yanzheng Li , Xinquan Hu , Kunyao Luo , Yanzhao Zhu , Yan Zhang , Xingyu Zhu , Linfu Zhou , Gang Zhao , Xiaodong Xia","doi":"10.1016/j.lwt.2026.119075","DOIUrl":"10.1016/j.lwt.2026.119075","url":null,"abstract":"<div><div><em>Yersinia enterocolitica</em> (<em>Y. enterocolitica</em>) poses significant food safety risks partly due to its environmental stress resilience. Triclosan (TCS) was widely used in food processing as an disinfectant, how <em>Y. enterocolitica</em> responds to TCS stress remains unknown. This study evaluated TCS-induced adaptive responses in <em>Y. enterocolitica</em> and examined global changes in gene expression via RNA-Seq. Sublethal TCS induced direct resistance and cross-resistance in ATCC 23715, including reduced susceptibility to antibiotics and enhanced acid tolerance. Pork juice enhanced TCS resistance. Transcriptomics revealed 795 differentially expressed genes after TCS challenge, mainly related to four key adaptations. Transcriptomic changes indicated a metabolic trade-off: downregulation of energy-costly processes including ribosomal pathways (e.g., <em>rps</em>, log<sub>2</sub>FC = −2.5) and type II secretion systems (<em>pulD</em>, log<sub>2</sub>FC = −3.1) was accompanied by upregulation of efflux pumps (<em>acrB</em>, log<sub>2</sub>FC = 2.3) and flagellar motility (<em>fliC</em>, log<sub>2</sub>FC = 2.1). Urease genes (<em>ureC/E/G</em>, log<sub>2</sub>FC = 2.8-3.3) were activated to neutralize acidity via ammonia synthesis. Quorum sensing regulators (<em>lsrB</em>, log<sub>2</sub>FC = 2.1) increased AI-2 transport, promoting autoaggregation. Branched-chain fatty acid synthesis genes (<em>fabI</em>, log<sub>2</sub>FC = 1.9) were upregulated to maintain membrane rigidity without permeability changes. These findings illustrate adaptation of <em>Y. enterocolitica</em> through changes in multiple pathways to TCS stress, providing guidance for minimizing sublethal disinfectant exposure and mitigating the development of resistance in food processing environments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119075"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406643","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

Overcoming the bran layer barrier: predicting milled rice starch pasting properties directly from brown rice hyperspectral images 克服麸皮层障碍：直接从糙米高光谱图像预测精米淀粉糊化特性

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-23 DOI: 10.1016/j.lwt.2026.119192

Rui Tang , Zi Li , Xiaoqi Jin , Yanyu Lin , Jing Zeng , Minwei Xu , Hui Dong , Weijie Lan , Leiqing Pan

{"title":"Overcoming the bran layer barrier: predicting milled rice starch pasting properties directly from brown rice hyperspectral images","authors":"Rui Tang , Zi Li , Xiaoqi Jin , Yanyu Lin , Jing Zeng , Minwei Xu , Hui Dong , Weijie Lan , Leiqing Pan","doi":"10.1016/j.lwt.2026.119192","DOIUrl":"10.1016/j.lwt.2026.119192","url":null,"abstract":"<div><div>This work proposed an innovative solution to estimate the starch pasting properties in milled rice directly based on the hyperspectral images (HSI) of brown rice. Spectral interferences caused by bran layers between brown and milled rice were firstly identified at 450–480 nm and 1200–1471 nm. Notably, the domain-adversarial neural network and maximum mean discrepancy (DANN-MMD) were efficiently applied to correct the spectral interferences of bran layer from brown rice, in order to predict their pasting properties measured by rapid visco analyzer (RVA). The convolutional neural network models based on DANN-MMD transferred HSI spectrum of brown rice showed superior predictive performance for their starch pasting properties when using the short-wave infrared (SWIR, 980–2000 nm) data, with RPD values of 2.49 and 3.20 for consistency viscosity and peak time, respectively. Consequently, the integrated framework that combines DANN-MMD with deep learning offers a promising strategy of using HSI technique to estimate starch pasting properties directly from brown rice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119192"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406657","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

Mechanisms of surface crust formation in carrot slices during catalytic infrared dry-blanching: Roles of moisture migration, membrane permeability, cellular morphology, and cell wall composition 胡萝卜片在催化红外干漂过程中表面结皮形成的机制：水分迁移、膜通透性、细胞形态和细胞壁组成的作用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.lwt.2026.119186

Bengang Wu , Junjun Dai , Xiuyu Guo , Yiting Guo , Yuanyuan Liu , Haile Ma

{"title":"Mechanisms of surface crust formation in carrot slices during catalytic infrared dry-blanching: Roles of moisture migration, membrane permeability, cellular morphology, and cell wall composition","authors":"Bengang Wu , Junjun Dai , Xiuyu Guo , Yiting Guo , Yuanyuan Liu , Haile Ma","doi":"10.1016/j.lwt.2026.119186","DOIUrl":"10.1016/j.lwt.2026.119186","url":null,"abstract":"<div><div>This study investigated the cellular and molecular mechanisms responsible for surface hardening in carrot slices during catalytic infrared (CIR) dry-blanching. Results showed that rapid dehydration induced by CIR leads to water redistribution, loss of cell membrane integrity, and disruption of ionic balance. Morphological analysis revealed evident shrinkage and deformation of surface cells, reflecting a collapse of tissue structure. Within the cell wall, CIR treatment promoted polysaccharide reorganization and the selective accumulation of alcohol-insoluble residues (AIR) and hemicellulose in the outer layer. Pectin structure was reorganized with increases in water-soluble pectin (WSP) and chelator-soluble pectin (CSP), while a decline in sodium carbonate-soluble pectin (NSP) was observed. Molecular analysis showed enhanced crosslinking of pectin networks in the hardened surface. Collectively, these findings demonstrate that CIR blanching induces surface crust formation through coupled processes of water migration, membrane rupture, and polysaccharide reorganization, providing new insight into the texture control of infrared-processed fruits and vegetables.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119186"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406637","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