LWT - Food Science and Technology最新文献_第3页

Cellulose-based pickering emulsion films incorporating oregano essential Oil: Valorization of spent coffee grounds for active food packaging 含有牛至油的纤维素基酸洗乳剂薄膜：活性食品包装用废咖啡渣的增值

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-04 DOI: 10.1016/j.lwt.2025.118128

Cecilia Hernandez-Hosaka , Bo-ram Park , Hayun Kim , Jooyeoun Jung

{"title":"Cellulose-based pickering emulsion films incorporating oregano essential Oil: Valorization of spent coffee grounds for active food packaging","authors":"Cecilia Hernandez-Hosaka , Bo-ram Park , Hayun Kim , Jooyeoun Jung","doi":"10.1016/j.lwt.2025.118128","DOIUrl":"10.1016/j.lwt.2025.118128","url":null,"abstract":"<div><div>This study aimed to develop biodegradable films from cellulose-based Pickering emulsions using milled and pulped spent coffee grounds (SCG) as a sustainable source of stabilizing particles. Cellulosic materials were extracted from SCG through ethanol pretreatment and peracetic acid (PAA) pulping, followed by particle size reduction using planetary ball milling. Emulsions were formulated with oregano essential oil (OEO), oleic acid (OA), and glycerol (GLY) in six different OEO/OA/GLY ratios and cast into films. The control emulsion (without OEO) exhibited the highest creaming index (CI) throughout 28 days of storage, while CI decreased as OEO concentration increased, indicating enhanced emulsion stability. No significant differences (<em>p</em> > 0.05) were found in film thickness (0.076–0.116 mm), tensile strength (1.60–2.58 MPa), elongation at break (3.43–5.41 %), or water vapor permeability (24.47–37.58 g mm/m<sup>2</sup>·d·kPa) across all formulations. The control film showed significantly higher transparency (11.93 %) and lower opacity (7.01 %) than OEO-containing films, with the 0.75OEO/0.25OA/0.25 GLY formulation exhibiting the lowest transparency (0.10 %) and highest opacity (26.63 %). Antioxidant activity increased with OEO concentration; the 0.75OEO/0.25OA/0.35 GLY film exhibited 73.81 % DPPH scavenging after 6 h, compared to only 11.72 % in the control. OEO-containing films inhibited <em>Listeria innocua</em> after 48 h but showed no effect against <em>Escherichia coli</em>. The thermal analysis revealed that OEO improved film flexibility and thermal stability. These findings demonstrate the potential of upcycled SCG-derived cellulose and OEO emulsions to produce functional, biodegradable films suitable for active food packaging applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118128"},"PeriodicalIF":6.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581324","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

Comparison of novel blueberry cultivars (Vaccinum corymbosum L.) from southwest Spain as potential sources of dual-function bioactive food colorants 西班牙西南部蓝莓新品种（Vaccinum corymbosum L.）作为双功能生物活性食用色素潜在来源的比较

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-04 DOI: 10.1016/j.lwt.2025.118127

Marcos Vázquez-González , Belén Gordillo , Francisco J. Heredia , Ignacio García-Estévez , M. Luisa Escudero-Gilete

{"title":"Comparison of novel blueberry cultivars (Vaccinum corymbosum L.) from southwest Spain as potential sources of dual-function bioactive food colorants","authors":"Marcos Vázquez-González , Belén Gordillo , Francisco J. Heredia , Ignacio García-Estévez , M. Luisa Escudero-Gilete","doi":"10.1016/j.lwt.2025.118127","DOIUrl":"10.1016/j.lwt.2025.118127","url":null,"abstract":"<div><div>Four novel <em>Vaccinum corymbosum</em> L. cultivars (Cupla, BlueManila, Star and Ventura) grown in southwest Spain were compared as sources of red-bluish antioxidant colorants The phenolic composition, antioxidant activity, color expression and stability against pH (2–6) of extracted anthocyanins from their skins were analyzed. Ventura and BlueManila yielded the highest anthocyanin content and, together with Cupla, produced darker and more intense reddish colorants with higher pH stability. Star cultivar, with lower anthocyanin content but higher proportion of flavonols, produced lighter red-bluish colorants with lower stability. Based on phenolic and colorimetric data, a Linear Discriminant Analysis effectively differentiated the extracts according to the cultivar. By multiple regression models, color parameters (<em>L∗, C∗</em><sub><em>ab</em></sub>, <em>h</em><sub><em>ab</em></sub>) were predicted with a high correlation as a function of anthocyanin composition, grouped by aglycon or as individual sugar derivatives. Therefore, blueberry cultivar selection represents a useful strategy to obtain dual-function colorants with different composition and coloring properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118127"},"PeriodicalIF":6.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557252","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

NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms 利用UV-VIS-NIR光谱结合机器学习算法对孟加拉国各种蜂蜜进行无损掺假检测

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-03 DOI: 10.1016/j.lwt.2025.118125

Md Abdullah Al Noman, Anannya Barua Nijhum, Iqbal Hossain, Md Sakibul Islam, Istiaq Mahmud Sifat, Mohammad Gulzarul Aziz, Afzal Rahman

{"title":"NON-DESTRUCTIVE adulterants detection in Various honey types in Bangladesh using UV–VIS–NIR spectroscopy coupled with machine learning algorithms","authors":"Md Abdullah Al Noman, Anannya Barua Nijhum, Iqbal Hossain, Md Sakibul Islam, Istiaq Mahmud Sifat, Mohammad Gulzarul Aziz, Afzal Rahman","doi":"10.1016/j.lwt.2025.118125","DOIUrl":"10.1016/j.lwt.2025.118125","url":null,"abstract":"<div><div>Honey adulteration presents a growing challenge to food safety, product integrity, and consumer confidence. This study proposes a rapid, non-destructive approach for authenticating honey and detecting multiple adulterants using ultraviolet–visible–near infrared (UV–VIS–NIR) spectroscopy (200–900 nm) combined with machine learning algorithms—Random Forest (RF), Support Vector Machine (SVM), and Soft Independent Modeling of Class Analogy (SIMCA). Four commonly consumed honey types in Bangladesh (Wild, Blackseed, Mustard, and Rubber flower) were adulterated with corn syrup, glucose syrup, and caramel color at graded concentrations (1 %, 10 %, 20 %, 30 %). Principal Component Analysis (PCA) was used to extract informative spectral regions: 350–450 nm for botanical classification, 200–600 nm for adulteration detection, and 596–605 nm for differentiating adulterants. Among the models, RF achieved the highest performance, with classification accuracies of 100 % for botanical origin, 99 % for adulteration presence, and 100 % for adulterant type. Physicochemical analyses supported the spectral findings, particularly in color parameters (L∗, a∗, b∗). While further validation on larger and geographically diverse datasets is warranted, this method demonstrates strong potential as a cost-effective, scalable solution for honey authentication and food fraud detection.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118125"},"PeriodicalIF":6.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557251","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

Improvement of the performance of gelatin and soybean lecithin-stabilized curcumin microcapsules through addition of soybean polysaccharides and solid lipids 通过添加大豆多糖和固体脂质改善明胶和大豆卵磷脂稳定姜黄素微胶囊的性能

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-03 DOI: 10.1016/j.lwt.2025.118122

Juan Huang , Qingding Wang , Mengting Xu , Shennan An , Dongchen Liu , Jiawen Tan , Yun Guo , Kejian Yang , Lanling Chu

{"title":"Improvement of the performance of gelatin and soybean lecithin-stabilized curcumin microcapsules through addition of soybean polysaccharides and solid lipids","authors":"Juan Huang , Qingding Wang , Mengting Xu , Shennan An , Dongchen Liu , Jiawen Tan , Yun Guo , Kejian Yang , Lanling Chu","doi":"10.1016/j.lwt.2025.118122","DOIUrl":"10.1016/j.lwt.2025.118122","url":null,"abstract":"<div><div>Although curcumin (Cur) possesses anti-inflammatory, antioxidant, anti-cancer, and antibacterial properties, its poor water solubility, chemical instability, and low bioavailability limit the scope of its biological application. Here, novel microcapsules with gelatin/soybean lecithin/soluble soybean polysaccharides (SSP) as the complex wall materials and mono- and distearate glycerides (MDSG) as the core material were developed to encapsulate Cur. Zeta potential, particle size, Fourier transform infrared (FTIR), and intrinsic fluorescence analyses confirmed the adsorption between SSP and gelatin/soybean lecithin complex interfaces. FTIR, X-ray diffraction, differential scanning calorimetry, and confocal laser scanning microscopy indicated that Cur was dissolved or dispersed in the solid core of MDSG by an amorphous form and covered by the complex wall materials. Cur microcapsules were irregular aggregates with an average particle size of about 60 μm. The addition of SSP and MDSG increased the encapsulation efficiency of Cur (up to 93.0 ± 1.8 %). <em>In vitro</em> release study revealed that SSP and MDSG decreased the release rate of Cur, and the microcapsules exhibited sustained release behavior in the intestinal fluid. Chemical stability study indicated that SSP and MDSG could provide good protection for Cur. The present Cur microcapsules have promising potential for application in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118122"},"PeriodicalIF":6.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549401","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

Enzyme-assisted ultrasonic extraction, optimization, purification, and biological activity analysis of flavonoids from Rosa sterilis fruits 酵素辅助超声提取、优化、纯化及活性分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-02 DOI: 10.1016/j.lwt.2025.118120

Xulu Luo , Fuxin Luo , Xiaoyuan Zhang , Pengfan Qian , Yun Liu , Huan Kan , Ping Zhao , Yonghe Li

{"title":"Enzyme-assisted ultrasonic extraction, optimization, purification, and biological activity analysis of flavonoids from Rosa sterilis fruits","authors":"Xulu Luo , Fuxin Luo , Xiaoyuan Zhang , Pengfan Qian , Yun Liu , Huan Kan , Ping Zhao , Yonghe Li","doi":"10.1016/j.lwt.2025.118120","DOIUrl":"10.1016/j.lwt.2025.118120","url":null,"abstract":"<div><div><em>Rosa sterilis</em> is an underexplored source of bioactive compounds, particularly known for its rich flavonoid content and biological activities. This study systematically investigated the extraction, purification, and biological activity of flavonoids from <em>R. sterilis</em> fruits. Through optimized enzyme-assisted ultrasonic extraction (50 % ethanol, 50 mL/g liquid-solid ratio, 70 min, 3 % enzyme dosage), total flavonoids were extracted at 129 mg rutin equivalents/g dry <em>R. sterilis</em> fruit powder. This yield was further enhanced to 147 mg/g via response surface optimization. AB-8 macroporous resin was identified as the most effective for total flavonoids purification, with adsorption following pseudo-second-order kinetics and Langmuir isotherm models. Thermodynamic analysis indicated spontaneous, exothermic, and primarily physical adsorption. After purification, flavonoid purity increased from 35.2 % to 82.3 %. The enriched extract demonstrated strong antioxidant activities, scavenging DPPH<sup>•</sup>, ABTS<sup>•+</sup>, and hydroxyl radicals, and showed significant inhibition of <em>α</em>-glucosidase, <em>α</em>-amylase, and pancreatic lipase in a dose-dependent manner. UHPLC-MS/MS identified 32 flavonoids, including ugonin B, epicatechin and apigenin derivatives. These results suggest <em>R. sterilis</em> total flavonoids have high antioxidant and enzyme inhibitory potential, supporting their development as functional food ingredients or nutraceuticals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118120"},"PeriodicalIF":6.0,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572912","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

Active PHBV films with ferulic acid or rice straw extracts for food preservation 含阿魏酸或稻草提取物的活性PHBV薄膜用于食品保鲜

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-01 DOI: 10.1016/j.lwt.2025.118115

Eva Moll, Amparo Chiralt

{"title":"Active PHBV films with ferulic acid or rice straw extracts for food preservation","authors":"Eva Moll, Amparo Chiralt","doi":"10.1016/j.lwt.2025.118115","DOIUrl":"10.1016/j.lwt.2025.118115","url":null,"abstract":"<div><div>Developing of more sustainable food packaging solutions are necessary to better preserve foods while reducing the environmental impact of non-degradable plastics. To this end, active and biodegradable PHBV films were obtained by incorporating 6 % by weight of ferulic acid (FA) or phenol-rich aqueous extracts obtained from rice straw produced at 160 °C (RSE160) and 180 °C (RSE180), under subcritical conditions. These films, prepared by melt blending and compression moulding, showed a high barrier capacity to oxygen and water vapour, and a high UV light blocking effect. The antibacterial action against gram-positive (<em>L. innocua</em>) and gram-negative (<em>E. coli</em>) bacteria in different culture media or food matrices (TSA, fresh salmon and pumpkin) was tested in <em>in-vitro</em> assays. The inhibition of bacterial growth depended on the active component, the culture medium and the type of bacteria. Films containing FA (1.7 log CFU reduction of <em>E. coli</em> and 1.0 log CFU of <em>L. innocua</em> in pumpkin) or RSE180 (1.3 log CFU reduction of <em>E. coli</em> in TSA and 1.1 log CFU of <em>L. innocua</em> in salmon) were the most active and were chosen for producing pouches and packaging pork. The preservation capacity of pork in packaged samples was analysed throughout cold storage (4 °C, 16 days). Both active films reduced bacterial counts and meat oxidation levels, prolonging the shelf life of the meat by 4 (RSE) to 8 (FA) days compared to the control films (PHBV without actives and LDPE). Therefore, this study developed novel biodegradable food packaging capable of extending the shelf life of various foods, including pumpkin, salmon, and pork.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118115"},"PeriodicalIF":6.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522634","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

Electric-field-assisted starch modification and processing: Recent advances and applications 电场辅助淀粉改性与加工：最新进展与应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-01 DOI: 10.1016/j.lwt.2025.118110

Ranjit Singh , Deepti Salvi , Loc.T. Nguyen

{"title":"Electric-field-assisted starch modification and processing: Recent advances and applications","authors":"Ranjit Singh , Deepti Salvi , Loc.T. Nguyen","doi":"10.1016/j.lwt.2025.118110","DOIUrl":"10.1016/j.lwt.2025.118110","url":null,"abstract":"<div><div>Starch is one of the most widely used ingredients in the food industry. However, native starches often have limited functionality under specific pH levels, temperatures, and processing conditions. These limitations are typically addressed through traditional modification methods such as thermal, chemical, or enzymatic treatments. While effective, these approaches are often time-consuming and can produce hazardous by-products, raising environmental concerns. Electric-field-assisted methods have emerged as promising alternatives for starch modification. This review explores recent advancements in these techniques, with particular emphasis on moderate electric field (MEF), pulsed electric field (PEF), and induced electric field (IEF) technologies. The review provides an overview of how these techniques broaden applications of starches by enhancing physicochemical and techno-functional properties (by altering crystallinity, porosity, and enzyme accessibility, as well as digestibility) due to the influence of electric field intensity, treatment time, and starch type. The findings emphasize the need for further research to optimize these techniques for industrial use, ensuring both scalability and sustainability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118110"},"PeriodicalIF":6.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144563523","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

The potential of lactic acid bacteria to reduce the immunogenicity of gliadin 乳酸菌降低麦胶蛋白免疫原性的潜力

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-07-01 DOI: 10.1016/j.lwt.2025.118116

Chao Xu , Ziqiong He , Zhilu Ai , Xinhua Xie , Yong Yang , Kai Chen , Jiajia Wang , Huiping Fan , Biao Suo

{"title":"The potential of lactic acid bacteria to reduce the immunogenicity of gliadin","authors":"Chao Xu , Ziqiong He , Zhilu Ai , Xinhua Xie , Yong Yang , Kai Chen , Jiajia Wang , Huiping Fan , Biao Suo","doi":"10.1016/j.lwt.2025.118116","DOIUrl":"10.1016/j.lwt.2025.118116","url":null,"abstract":"<div><div>Gliadin is recognized as the primary allergenic protein in wheat, and lactic acid bacteria (LAB) exhibit significant potential for mitigating its immunogenicity. In this study, four strains of LAB were isolated from Chinese traditional sourdough: <em>Lactobacillus fermentum</em> ACX0484, <em>Lactobacillus brevis</em> ACX0303, <em>Lactobacillus curvatons</em> ACX0476, and <em>Lactobacillus plantarum</em> ACX0410. The immunogenicity of gliadin in a gliadin-based medium (GBM) was evaluated using ELISA and SDS-PAGE. Subsequently, Fourier transforms infrared spectroscopy, Intrinsic fluorescence spectroscopy, and Ultraviolet absorption spectroscopy were employed to assess the impact of these LAB on the structural conformation of gliadin. Results demonstrated that all four strains possessed considerable capacity to degrade gliadin after 24 h of treatment, with statistically significant differences observed among the strains (<em>P</em> < 0.05). Notably, the ACX0410 strain exhibited the most pronounced degradation effect, resulting in a 44 % reduction in antigenicity and a 38 % decrease in IgE antibody levels. LAB significantly modified both the secondary and tertiary structures of gliadin. Finally, major allergenic epitopes within gliadin treated by ACX0410 for 24 h were analyzed via HPLC-MS/MS, compared to the control, nine polypeptide sequences were upregulated while seven peptide segments showed down regulation. Importantly, the <em>ω</em>-gliadin sequences APFASIVAGIGGQ and QQPYGSSLTSIGGQ almost completely disappeared after treatment, suggesting that ACX0410 effectively degrades key allergenic epitopes within gliadin.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118116"},"PeriodicalIF":6.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572911","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

Dynamics of microbial communities and non-volatile metabolites during fermentation of traditional Gengma sour meat 传统耿马酸肉发酵过程中微生物群落和非挥发性代谢物的动态变化

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-30 DOI: 10.1016/j.lwt.2025.118106

Yan Yang , Shimei Zhang , Furong Tian , Chunxia Wu , Qichao Huang , Tao Chen

引用次数: 0

Efficient and green esterification of glycerol with capric acid to medium chain glycerides catalyzed by two dimensional planar ZSM-5 directional immobilization of lipase 二维平面ZSM-5定向固定化脂肪酶催化甘油与癸酸高效绿色酯化制中链甘油

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-30 DOI: 10.1016/j.lwt.2025.118112

Guoying Fu , Lei Cai , Peihang He , Yan Wang , Yingqi Zhang , Enxue Xie , Liang Li , Zedong Zhang , Guoqiang Wu

{"title":"Efficient and green esterification of glycerol with capric acid to medium chain glycerides catalyzed by two dimensional planar ZSM-5 directional immobilization of lipase","authors":"Guoying Fu , Lei Cai , Peihang He , Yan Wang , Yingqi Zhang , Enxue Xie , Liang Li , Zedong Zhang , Guoqiang Wu","doi":"10.1016/j.lwt.2025.118112","DOIUrl":"10.1016/j.lwt.2025.118112","url":null,"abstract":"<div><div>A series of <em>Candida antarctica</em> lipase B (CALB) catalysts immobilized on two-dimensional planar ZSM-5 zeolite (denoted as <em>x</em>CAL/ZSM-5-P) were developed for the efficient and green esterification of capric acid (CA) and glycerol (Gly) to synthesize medium-chain glycerides (MCGs). Comprehensive characterizations, including X-ray diffraction, Fourier-transform infrared, scanning electron microscopy, transmission electron microscopy, N<sub>2</sub> physisorption, and thermogravimetric analysis, confirmed the successful immobilization and uniform dispersion of lipase of CALB on ZSM-5-P via sulfhydryl modification. The framework structure of ZSM-5-P remained structurally intact after immobilization. The CAL/ZSM-5-P catalysts exhibited outstanding catalytic performance in the esterification reaction. Notably, the 9CAL/ZSM-5-P catalyst achieved the highest CA conversion of 66.94 %, with nearly 100 % selectivity toward MCGs—substantially outperforming bare ZSM-5-P (without immobilized lipase), which showed only 0.19 % conversion. Additionally, 9CAL/ZSM-5-P demonstrated excellent catalytic stability and chemical robustness. A possible mechanism for the CALB/ZSM-5-P-catalyzed esterification of CA to MCGs was also proposed. This approach provides both theoretical insight and practical guidance for developing MCGs as food emulsifiers and functional oils via heterogeneous catalytic esterification using immobilized lipase in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118112"},"PeriodicalIF":6.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522631","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