LWT - Food Science and Technology最新文献

{"title":"Dynamic changes and correlations of physicochemical, volatile metabolites, and bacterial communities during fermentation of sour meat fermented from goose meat","authors":"Qiuyu Lan ,&nbsp;Xin Zhao ,&nbsp;Jun Qin ,&nbsp;Junni Tang ,&nbsp;Rui Zeng ,&nbsp;Yuan Liu ,&nbsp;Xin Du ,&nbsp;Chenglin Zhu ,&nbsp;Luca Laghi","doi":"10.1016/j.lwt.2025.117864","DOIUrl":"10.1016/j.lwt.2025.117864","url":null,"abstract":"<div><div>This study has been designed to investigate the volatile profiles, physicochemical properties, bacterial succession, together with their interrelationships along the 45-day fermentation of goose sour meat, sampled at 0 (G0), 15 (G15), 30 (G30), and 45 (G45) days. Fermentation resulted in decreased pH and springiness and increased hardness, chewiness, and <em>L</em>∗ values (<em>p</em> &lt; 0.05). GC-IMS analysis identified 40 volatile compounds, with rPCA highlighting shifts in compound levels over time. Key volatiles, such as isovaleraldehyde-D/M, ethyl acetate-D, and acetic acid-D, increased notably at later stages (G30 and G45), while 1-hexanol-D/M and 2-nonanone decreased. Bacterial diversity indices declined, with <em>Leuconostoc</em>, <em>Lactobacillus</em>, and <em>Staphylococcus</em> identified as dominant bacteria genera. <em>Lactobacillus</em> gradually outcompeted other bacteria genera, reaching peak abundance at 45 days. <em>Lactobacillus</em> abundance correlated positively with pH reduction, key volatiles, and chewiness, enhancing product characteristics. These findings provide valuable insights into bacterial and flavor development in goose sour meat fermentation, aiding future research.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117864"},"PeriodicalIF":6.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899959","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":"Non-enzymatic browning in stored ready-to-eat oysters: Regional differences in color changes, chemical reactions and mechanisms","authors":"Ying Luo ,&nbsp;Na Li ,&nbsp;Shuo Lv ,&nbsp;Deyang Li ,&nbsp;Yuanyuan Hu ,&nbsp;Xiaoyang Liu ,&nbsp;Dayong Zhou","doi":"10.1016/j.lwt.2025.117861","DOIUrl":"10.1016/j.lwt.2025.117861","url":null,"abstract":"<div><div>The whole oyster and its three independent parts (adductor muscle, visceral mass and mantle) were processed into ready-to-eat (RTE) samples and stored at 40 °C for 8 weeks. During storage, the whole oyster samples showed liquid exudation and progressive darkening. In contrast, the color of the visceral mass sample, mantle sample and whole oyster sample deteriorated more obviously than that of the adductor muscle sample. This may be due to the higher contents of transition metal ions, lipids and reducing sugars in the formers, which promote lipid oxidation, Maillard/Maillard-like reaction, and phenolic oxidation - the main cause of color deterioration. The exuding liquid, containing browning reaction substrates such as lipids, sugars and polyphenols as well as browning reaction products, directly stains the adductor muscle while also indirectly accelerating its browning reaction, ultimately leading to uniform discoloration throughout the whole oyster sample.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117861"},"PeriodicalIF":6.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899960","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":"Improving the antioxidant activity and stability of food biopackaging enriched by Moringa oleifera extract to enhance the shelf life of minced meat","authors":"Messaad Moudache ,&nbsp;Drifa Yalaoui-Guellal ,&nbsp;Silia Boukandoul ,&nbsp;Lamia Moulahcene ,&nbsp;Hanane Dahi ,&nbsp;Tinhinane Hamri ,&nbsp;Mohamed Skiba","doi":"10.1016/j.lwt.2025.117867","DOIUrl":"10.1016/j.lwt.2025.117867","url":null,"abstract":"<div><div>This study aims to explore the application of biodegradable films for food preservation using <em>Moringa oleifera</em> leaves extract (MOLE). We analyzed the antioxidant capacity of MOLE using DPPH scavenging and ferric reducing power and the in vitro antibacterial activity against four foodborne pathogens using microdilution method. Food packaging films from starch and psyllium gum/starch (PG-S) blended with MOLE were produced and characterized using Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA), Fourier-transform Infrared Spectroscopy (FTIR) and antioxidant activity (DPPH). Fresh minced beef meat was packaged with the develloped films and analyzed by thiobarbituric acid reactive substances (TBARS). The results showed excellent antioxidant and antibacterial potential of MOLE, especially against Gram-positive bacteria. MOLE improved the antioxidant activity of films by a factor of 15, while PG did not affect it. FTIR analysis reveals new peaks in starch spectra, with a large, low-intensity peak at 2105 cm⁻¹ indicating physical interactions. MOLE enhances the thermal stability of the starch film, while polysaccharide alone decreases it. Polysaccharide and extract affects the chains mobility in starch network and decreases its crystallinity degree. Meat oxidation was significantly reduced by using the proposed bioactive packaging. However, it might be a potent solution against the commercial film for the extenction shelf life of fresh meat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117867"},"PeriodicalIF":6.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916504","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":"Preparation of nitrite-reducing Lactiplantibacillus plantarum SYS-4 starter culture and its impact on the quality and flavor of fermented mustard","authors":"Yaoying Zeng ,&nbsp;Ye Zhao ,&nbsp;Yubo Xiong ,&nbsp;Le Xie ,&nbsp;Hui Su ,&nbsp;Jiaming Zhang ,&nbsp;Zhuojun Yu ,&nbsp;Jiehai She ,&nbsp;Hongyan Huo ,&nbsp;Yuning Zhou ,&nbsp;Wenhua Zhou","doi":"10.1016/j.lwt.2025.117849","DOIUrl":"10.1016/j.lwt.2025.117849","url":null,"abstract":"<div><div>Mustard is traditionally prepared through natural fermentation. However, this method is associated with food quality issues, including long fermentation periods, inconsistent quality, and high nitrite (NIT) levels. In this study, <em>Lactiplantibacillus plantarum</em> SYS-4 was prepared as a direct solid fermentation agent using vacuum freeze-drying. The response surface method was employed to optimize the concentration of the protective agent and evaluate its storage stability. Fresh mustard was inoculated with the fermentation agent, and the quality parameters of the mustard during fermentation were comprehensively analyzed. The findings showed that the optimal concentration (g/100 mL) of the lyophilized protective agents, determined by response surface analysis, was 12.50 trehalose, 5.50 mannitol, and 12.00 skimmed milk. Under these conditions, the survival rate of <em>Lactiplantibacillus plantarum</em> SYS-4 freeze-drying agent reached 80.15 ± 1.04 %. The viable bacteria count was significantly negatively correlated with storage time, storage temperature, and water activity (<em>Aw</em>) (<em>P &lt; 0.05</em>), with maximum storage stability observed at Aw levels between 0.10 and 0.12. Compared to natural fermentation, inoculation with <em>Lactiplantibacillus plantarum</em> SYS-4 significantly decreased the time required for acid accumulation, accelerated the fermentation endpoint (pH 3.45, total acid content of 0.74 %), prevented the formation of the “nitrite peak,' and decreased NIT levels. Headspace Solid Phase Micro-extraction Gas Chromatography-mass Spectrometry (HS-SPME-GC-MS) analysis identified esters, alcohols, aldehydes, ketones, alkanes, and nitriles. Esters were the dominant flavor compounds in both methods. However, the relative ester content increased by 7.01 % with <em>Lactiplantibacillus plantarum</em> SYS-4 fermentation, while the content of characteristic flavor compounds, such as allyl isothiocyanate, decreased. Sensory evaluation showed that <em>Lactiplantibacillus plantarum</em> SYS-4 fermentation reduced the spiciness of mustard, yielding a milder flavor profile with a more pronounced sour flavor. Furthermore, the inoculated fermentation preserved the desirable texture of natural fermentation while enhancing overall acceptability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117849"},"PeriodicalIF":6.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907650","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":"Litchi (Litchi chinensis Sonn.) seed starch as a sustainable feedstock for vinegar fermentation: enhancement of quality and bioactive properties","authors":"Yizhuo Zhang ,&nbsp;Jun Huang ,&nbsp;Rongqing Zhou ,&nbsp;Suyi Zhang ,&nbsp;Yong Li ,&nbsp;Rui Huang ,&nbsp;Rui Liu ,&nbsp;Chongde Wu","doi":"10.1016/j.lwt.2025.117865","DOIUrl":"10.1016/j.lwt.2025.117865","url":null,"abstract":"<div><div>Litchi (<em>Litchi chinensis</em> Sonn.) seeds, a major by-product of litchi processing, represent an important source of starch and bioactive components. This study systematically investigates the effects of different hydrolysis methods on starch hydrolysates and their subsequent conversion into vinegar. The results indicated no significant differences in the parameters between acid and enzymatic hydrolysates. However, the enzymatic method produced higher ethanol and total acid concentration than the acid method. Additionally, the content of total phenolic, total flavonoid, and DPPH radical scavenging capacity were increased by 13.67 %, 12.01 %, and 11.40 %, respectively, in the enzymatic hydrolysates. The vinegar yield was fourfold the raw material mass, with a total acidity exceeding 50 g/L. Furthermore, enzymatic fermented vinegar enriched with over 20 active components, such as epicatechin and naringenin 7-O-glucoside. The lactic acid to acetic acid ratio increased from 0.29 to 2.17 in vinegar fermented with <em>Acetobacter oryzoeni</em> compared to that fermented with <em>Acetobacter pasteurianus</em>. Lactic acid emerged as the dominant organic acid, and the fermented vinegar was characterized by the presence of isoamyl acetate, geraniol, limonene, and other flavor components typical of litchi. The research results established an important foundation for the resource utilization and development of characteristic fermented products of litchi seed starch.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117865"},"PeriodicalIF":6.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895464","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":"Machine learning-enhanced MALDI-TOF MS for real-time detection of antibiotic-resistant E. coli in food processing","authors":"Hong-Ting Victor Lin ,&nbsp;Tien-Wei Yang ,&nbsp;Wen-Jung Lu ,&nbsp;Hong-Jhen Chiang ,&nbsp;Pang-Hung Hsu","doi":"10.1016/j.lwt.2025.117860","DOIUrl":"10.1016/j.lwt.2025.117860","url":null,"abstract":"<div><div>Antibiotic-resistant <em>Escherichia coli</em> in food processing poses a significant risk to public health, necessitating rapid detection methods. This study developed an innovative approach combining matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) with machine learning for rapid detection of antibiotic-resistant <em>E. coli</em> in food processing environments. Analysis of 69 <em>E. coli</em> isolates from food processing facilities revealed high resistance rates, ranging from 0 % for carbapenems to 100 % for antibiotics like streptomycin and sulfamethoxazole-trimethoprim. These findings highlight serious food safety concerns and emphasize the need for rapid detection methods. Among machine learning models trained on MALDI-TOF MS data, the optimized random forest model demonstrated superior performance, achieving cross-validation accuracies within 67–97 % across different antibiotics. Validation using 28 food-sourced samples confirmed its high predictive accuracy for multiple antibiotic classes, including penicillin, chloramphenicol, sulfonamide, tetracycline, and aminoglycoside. This approach provides a rapid, accurate tool for antibiotic resistance detection, offering significant advantages for food safety monitoring in high-throughput processing environments. Future improvements should focus on enhancing (fluoro)quinolones prediction accuracy to enable comprehensive antimicrobial resistance surveillance in food production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117860"},"PeriodicalIF":6.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143903818","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":"Ultrasound and enzymatic processing of Palmaria palmata – effects on biochemical components","authors":"Ingrid Maribu ,&nbsp;Marthe Jordbrekk Blikra ,&nbsp;Karl-Erik Eilertsen ,&nbsp;Kjetil Elvevold","doi":"10.1016/j.lwt.2025.117859","DOIUrl":"10.1016/j.lwt.2025.117859","url":null,"abstract":"<div><div><em>Palmaria palmata</em> is gaining commercial interest in the northern hemisphere as a source of nutrients and bioactive compounds. However, the complex cell wall limits digestibility and extraction efficiency. This study investigated the use of ultrasound (US) and enzyme-assisted extraction (EAE), individually and in combination, to enhance the extraction of valuable components from <em>P. palmata</em> and to reduce iodine content. The US treatment was tested at two energy inputs (2.0 W/g and 9.1 W/g) alongside EAE using the multifunctional carbohydrase mixture Depol 793 EAE effectively degraded the cell wall components of <em>P. palmata</em>, resulting in a solid fraction rich in proteins. In contrast, the liquid fraction was enriched with sugars (xylose, glucose and galactose) and ash. In contrast, US alone did not affect extraction, and no additive or synergistic effects were observed when combining US with EAE. No significant reduction in iodine was obtained for any of the treatments, ranging from 10 % to 18 %. This study confirms that EAE is a promising approach for nutrient extraction from <em>P. palmata</em>, and future studies should explore additional enzymes and optimize US conditions to further improve extraction efficiency, in addition to including analysis of toxic elements to identify potential challenges for safe consumption.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117859"},"PeriodicalIF":6.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143913229","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":"Spoilage characteristics and interaction of Lactobacillus curvatus and Brochothrix thermosphacta","authors":"Ying Wang ,&nbsp;Li Zhang ,&nbsp;Mengxia Wu ,&nbsp;Qin Xu ,&nbsp;Baocai Xu","doi":"10.1016/j.lwt.2025.117851","DOIUrl":"10.1016/j.lwt.2025.117851","url":null,"abstract":"<div><div>In this study, inoculated experiments of mono-culture (<em>Lactobacillus curvatus</em> (M) and <em>Brochothrix thermosphacta</em> (S)) and co-culture (MS) were conducted to explore spoilage characteristics and interaction between two strains. Physicochemical analyses of pH, total viable counts, total volatile basic nitrogen and color in braised chicken were conducted. In addition, volatile organic compounds in meat products were analyzed using headspace solid phase microextraction combined with gas chromatography-mass spectrometry. Moreover, a transcriptomic analysis in <em>vitro</em> model was conducted to elucidate the main metabolic pathways. The results showed that the butyric acid was predominant in the M and MS groups at the end of the storage period. The co-culture produced more spoilage metabolites (including 3,4-dimethoxycinnamic acid, and 3,5-dimethoxycinnamic), which could be a potential spoilage biomarker. In the <em>vitro</em> model, 35 remarkable enriched metabolic pathways were identified. Results showed that the co-culture stimulated <em>Lactobacillus curvatus</em> to enhance its starch and sucrose metabolism, a two-component system, but down regulated the phosphotransferase system, amino sugar, nucleotide sugar metabolism, and fructose and mannose metabolism. <em>Brochothrix thermosphacta</em> faced nutritional competition by down-regulating its valine, leucine, and isoleucine biosynthesis—branched-chain dibasic acid metabolism. This study provides insight into spoilage mechanisms to help development of packaging technologies for braised chicken.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117851"},"PeriodicalIF":6.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899961","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":"Antioxidant and anti-blackening dual-function silver carp scale peptides: in vitro studies and molecular mechanism","authors":"Xiaoyan Zu ,&nbsp;Lu Guo ,&nbsp;Zhi Zhou ,&nbsp;Guanquan Xiong ,&nbsp;Lijun Peng ,&nbsp;Qi Liu ,&nbsp;Jianlong Fu ,&nbsp;Yi Wang ,&nbsp;Peng Guo ,&nbsp;Hailan Li","doi":"10.1016/j.lwt.2025.117857","DOIUrl":"10.1016/j.lwt.2025.117857","url":null,"abstract":"<div><div>To assess the feasibility of developing fish scale peptides as melanin inhibitors, peptides were extracted from the scales of silver carp (<em>Hypophthalmichthys molitrix</em>). By performing selenocysteine modification, molecular docking, and <em>in vitro</em> analyses, it was identified SGP-C(Se) as the peptide with the strongest antioxidant activity. Further studies included tyrosinase (TYR) inhibition assays, ultrafast kinetic analysis, and validation experiments using B16 melanoma cells. The results revealed that SGP-C(Se) (2 mM) had a strong antioxidant activity, with ·OH and DPPH· radical scavenging rates reaching 98.20% and 97.66%, respectively, and at the same concentration induced 99.27% tyrosinase inhibition. In molecular dynamics, the SGP-C (Se)-TYR system was stable, and its fluorescence lifetime (τ₁=4.40 ns) was shorter than that of SGP-C (Se) (τ₂=5.54 ns) and TYR (τ₃=8.00 ns). At 0.5 mM, SGP-C(Se) significantly reduced the levels of reactive oxygen species and cAMP in B16 cells, down-regulated the expression of proteins associated with the Wnt/β-catenin, cAMP-CREB, and MAPK signalling pathways, and suppressed the mRNA transcription of MITF, TYR, TRP-1, and TRP-2. These findings highlight the potential of SGP-C(Se) as a melanin inhibitor for biological applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117857"},"PeriodicalIF":6.0,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916502","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":"Novelly quantitative analysis on mixtures of food supplements containing amino acids via high-resolution pure shift 1H NMR spectroscopy","authors":"Hui Ma ,&nbsp;Na Gu ,&nbsp;Yichuan Wu ,&nbsp;Yanan Wang ,&nbsp;Pu Qiu ,&nbsp;Kefeng Wu ,&nbsp;Jiancheng Zhao ,&nbsp;Qi Zhao","doi":"10.1016/j.lwt.2025.117850","DOIUrl":"10.1016/j.lwt.2025.117850","url":null,"abstract":"<div><div>Identifying and quantifying amino acids in complex systems of food supplements by conventional ¹H NMR spectroscopy is a challenging task. Extensive signal overlaps of a variety of amino acids in ¹H NMR spectra limit its application in the analysis of the complex amino acid systems. Triple spin echo PSYCHE (TSE-PSYCHE), a pure shift NMR analytical technique, can provide a simplified and high-resolution proton spectrum by removing the ¹H–¹H homonuclear couplings. Hence, this TSE-PSYCHE NMR method can substantially alleviate the overlap problem so that it has a great potential for quantifying complex amino acid mixtures. Moreover, based on TSE-PSYCHE NMR we successfully quantified the components of two commercial amino acid nutrition tablets: the quantification regression analysis affords a satisfactory linearity with correlation coefficients higher than 0.9910 for all analytes, limit of detection (LOD, 0.075–0.66 mg/mL), limit of quantification (LOQ, 0.25–2.21 mg/mL), accuracy (bias %: 0.06–3.4), the recovery values between 92.38 and 109.0 %, and precision (the relative standard deviations, RSD %) at the range of 0.48–3.50. In this work, we developed a novel quantitative NMR for a global and direct analysis of amino acids of food supplement content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117850"},"PeriodicalIF":6.0,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895309","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}