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

Optimization of enzymatic hydrolysis and evaluation of thermal treatment for improving amino acid and volatile profiles of soy protein hydrolysates 酶解优化及热处理对改善大豆蛋白水解产物氨基酸和挥发性的影响

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-30 DOI: 10.1016/j.lwt.2026.120043

Hyeon-Jin Kang, Jae-Hee Jeong, Sun-Hee Kang, Chang-Won Cho, Young-Wook Chin

{"title":"Optimization of enzymatic hydrolysis and evaluation of thermal treatment for improving amino acid and volatile profiles of soy protein hydrolysates","authors":"Hyeon-Jin Kang, Jae-Hee Jeong, Sun-Hee Kang, Chang-Won Cho, Young-Wook Chin","doi":"10.1016/j.lwt.2026.120043","DOIUrl":"10.1016/j.lwt.2026.120043","url":null,"abstract":"<div><div>Enzymatic hydrolysis has attracted attention as a safer and more sustainable alternative to conventional acid hydrolysis for producing hydrolyzed soy protein (HSP). However, understanding of the effects of protease combinations, reaction conditions, and post-hydrolysis thermal treatment on amino acid and volatile compound formation remains limited. In this study, the effects of five commercial proteases and their combinations on the free amino acid and volatile profiles of HSP were investigated, and the hydrolysis conditions were optimized using response surface methodology (RSM). Among the enzyme combinations tested, Alcalase + Protana Prime exhibited the most favorable amino acid profile, characterized by elevated sweet- and umami-related amino acids and relatively low levels of bitter amino acids. Pyrazines, furans, aldehydes, and sulfur-containing compounds were markedly increased by subsequent heat treatment, resulting in substantially increased levels of aroma-related volatile compounds. Using RSM, optimal conditions were identified as a reaction time of 15.91 h and a total enzyme concentration of 58.5 g/kg, resulting in increased total, sweet, and umami amino acid contents while reducing enzyme usage. Under the optimized conditions, taste activity values of umami and sweet amino acids were approximately twofold higher than those under the high-enzyme-concentration treatment. The combination of optimized enzymatic hydrolysis and controlled thermal processing showed potential for improving flavor-related amino acid and volatile compound profiles in HSP, providing a possible approach for clean-label flavor enhancement.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120043"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157077","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

Enhanced comprehensive emulsifying properties and stability of rapeseed protein emulsions formulated with phosphatidylinositol compared to phosphatidylcholine and phosphatidylethanolamine 与磷脂酰胆碱和磷脂酰乙醇胺相比，以磷脂酰肌醇配制的油菜籽蛋白乳的综合乳化性能和稳定性得到了提高

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.119997

Guohu Ren, Yiwei Liu, Yanxia Cong, Weinong Zhang, Rongrong Zhang, Hanjun Zhang

{"title":"Enhanced comprehensive emulsifying properties and stability of rapeseed protein emulsions formulated with phosphatidylinositol compared to phosphatidylcholine and phosphatidylethanolamine","authors":"Guohu Ren, Yiwei Liu, Yanxia Cong, Weinong Zhang, Rongrong Zhang, Hanjun Zhang","doi":"10.1016/j.lwt.2026.119997","DOIUrl":"10.1016/j.lwt.2026.119997","url":null,"abstract":"<div><div>Phospholipids (PLs) are promising natural food emulsifiers; however, current research has mainly focused on phosphatidylcholine (PC) and phosphatidylethanolamine (PE), whereas the emulsifying potential of phosphatidylinositol (PI) remains insufficiently understood. This study systematically compared the physicochemical characteristics and multi-stress stability of rapeseed protein (RP) emulsions modified by PC, PE, and PI. Distinct stabilization behaviors were observed among the three phospholipids. PC improved emulsifying performance by reducing droplet size and enhancing creaming resistance, whereas PE had limited effects. Although PI-stabilized RP emulsions exhibited relatively large initial droplet sizes and moderate emulsifying capacity, they had the highest negative <em>ζ</em>-potential (−61.6 mV) and the lowest Turbiscan Stability Index (TSI), indicating superior physical stability. CLSM analysis further confirmed homogeneous droplet distribution and reduced aggregation in RP/PI emulsions. Moreover, RP/PI emulsions exhibited enhanced stability during storage, thermal treatment, and exposure to high ionic strength, with minimal changes in particle size and surface charge. The improved stability of PI-modified emulsions was associated with enhanced electrostatic stabilization and favorable interfacial interactions. Overall, this study reveals the distinct stabilization behaviors of phospholipids in plant protein emulsions and highlights the potential of PI as a promising interfacial regulator for developing highly stable functional emulsion systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119997"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157088","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

Red grape pomace fractions for the development of maize extruded snacks 红葡萄渣馏分用于开发玉米膨化小吃

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-28 DOI: 10.1016/j.lwt.2026.120027

Silvia Mironeasa, Mădălina Ungureanu-Iuga, Costel Mironeasa, Mircea-Adrian Oroian, Gelu-Marius Rotaru

{"title":"Red grape pomace fractions for the development of maize extruded snacks","authors":"Silvia Mironeasa, Mădălina Ungureanu-Iuga, Costel Mironeasa, Mircea-Adrian Oroian, Gelu-Marius Rotaru","doi":"10.1016/j.lwt.2026.120027","DOIUrl":"10.1016/j.lwt.2026.120027","url":null,"abstract":"<div><div>This study evaluated the impact of whole (GPR) and seedless (SGPR) red grape pomace (0-40%) on maize flour mixes and extruded snacks, focusing on composition, bioactive compounds, texture, and sensory attributes. The results indicated the reduction of color and enthalpy of the mixes as the addition level increased. As the grape pomace content increased, TPC, AA, protein, ash, fiber, lipids, digestible starch, total starch, amino acids, and color difference increased, while pore size, chroma, hue angle, fracturability, crunchiness, cutting force, and resistant starch decreased. According to the sensory analysis, an addition level of 30% of seedless or whole grape pomace is recommended. Snacks with 30% seedless or whole grape pomace showed high TPC (28.71 and 32.59 mg GAE/g), strong AA (93.68% and 93.00%), fiber contents of 11.66% and 16.88%, and protein contents of 12.22% and 10.52% respectively. Peak cut, crunchiness, and fracturability values were 8.71 N, 16.40, and 0.72 mm for 30% SGPR and 11.58 N, 19.63, and 0.78 mm for 30% GPR, respectively. These results are useful for producers interested in novel product development and for consumers aware of a healthy and clean diet.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120027"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157203","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 red pepper powder colour–pungency characteristics on kimchi fermentation and sensory quality: A proof-of-concept half-dose assessment 红辣椒粉颜色辛辣特性对泡菜发酵和感官品质的影响：半剂量概念验证评估

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-25 DOI: 10.1016/j.lwt.2026.120019

Ji-Hee Yang, Hae-Il Yang, Se-Jin Park, Ju Young Lim, Young-Bae Chung, Woo Jin Jun, Sung-Gi Min

{"title":"Effects of red pepper powder colour–pungency characteristics on kimchi fermentation and sensory quality: A proof-of-concept half-dose assessment","authors":"Ji-Hee Yang, Hae-Il Yang, Se-Jin Park, Ju Young Lim, Young-Bae Chung, Woo Jin Jun, Sung-Gi Min","doi":"10.1016/j.lwt.2026.120019","DOIUrl":"10.1016/j.lwt.2026.120019","url":null,"abstract":"<div><div>Red pepper powder is an essential kimchi ingredient that strongly influences colour, pungency, and sensory quality while representing an important raw-material cost in industrial production. Here, we evaluated the effects of red pepper powders with contrasting American Spice Trade Association (ASTA) colour values and capsaicinoid content on kimchi fermentation, colour expression, pungency perception, and sensory quality, together with a proof-of-concept assessment of a half-dose formulation. Representative treatments were selected from 15 red pepper powders based on their positions within the ASTA–capsaicinoid distribution. Storage time accounted for a larger proportion of variance than treatment for most fermentation-related physicochemical, metabolite, and culture-based microbial variables, whereas clear treatment-dependent differences were observed for instrumental colour and trained-panel sensory responses. The a*/b* ratio was positively associated with perceived redness, and total capsaicinoid content was strongly associated with perceived pungency. Taste liking peaked within an intermediate pungency range rather than at the highest capsaicinoid level. Under the tested formulation conditions, kimchi containing Dabok at 17.5 g/kg maintained overall liking comparable to several full-dose treatments containing 35 g/kg red pepper powder. These findings provide formulation-specific proof-of-concept evidence for reducing Dabok input while retaining sensory quality when adequate colour expression and moderate pungency are maintained.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120019"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157205","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

Xanthan gum and ovalbumin modulate the structural properties and starch digestibility of extruded chickpea noodles 黄原胶和卵清蛋白对挤压鹰嘴豆面结构特性和淀粉消化率的影响

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-23 DOI: 10.1016/j.lwt.2026.119976

Diandian Wang, Jiamin Lu, Yang Li, Xiangrui Ren, Liyuan Ma, Danyang Liang, Wenhao Li, Wenjie Yan

{"title":"Xanthan gum and ovalbumin modulate the structural properties and starch digestibility of extruded chickpea noodles","authors":"Diandian Wang, Jiamin Lu, Yang Li, Xiangrui Ren, Liyuan Ma, Danyang Liang, Wenhao Li, Wenjie Yan","doi":"10.1016/j.lwt.2026.119976","DOIUrl":"10.1016/j.lwt.2026.119976","url":null,"abstract":"<div><div>Chickpea is a promising ingredient for gluten-free staple foods, but its relatively weak structural integrity limits the quality of processed products. This study investigated the effects of xanthan gum (XG) and ovalbumin (OVA) on the thermomechanical properties, cooking quality, water distribution, texture, microstructure, and in vitro starch digestibility of twin-screw-extruded chickpea noodles. XG significantly enhanced dough water absorption and starch gelatinization, whereas OVA reduced water-holding capacity and more effectively inhibited starch retrogradation (<em>p</em> < 0.05). Without XG, increasing OVA from 0% to 15% decreased noodle water absorption from 61.20% to 43.45%. Both XG and OVA improved dough stability and markedly altered noodle expansion, moisture distribution, and textural properties. Notably, the combination of 1% XG and 5% OVA produced a relatively continuous and integrated gel structure and increased tensile distance to 6.63 mm. Microstructural analysis further demonstrated that XG and OVA modified the spatial organization and connectivity of the protein-rich phase, whereas excessive supplementation disrupted gel integrity through enhanced expansion. Starch digestibility was strongly formulation dependent. The 1% XG–5% OVA formulation exhibited a relatively low RDS content of 25.90% and a high RS content of 67.60%. These findings demonstrate that appropriate XG–OVA combinations can simultaneously regulate structural properties, processing quality, and starch digestibility of extruded chickpea noodles, providing a practical strategy for developing nutritionally improved gluten-free legume-based staple foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119976"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157223","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

Effect of amino acids on formation of volatiles, acrylamide, and furans in barley-based coffee substitute 大麦基咖啡代用品中氨基酸对挥发物、丙烯酰胺和呋喃形成的影响

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-29 DOI: 10.1016/j.lwt.2026.119959

Yejoon Cho, Mun Yhung Jung, Young-Suk Kim

{"title":"Effect of amino acids on formation of volatiles, acrylamide, and furans in barley-based coffee substitute","authors":"Yejoon Cho, Mun Yhung Jung, Young-Suk Kim","doi":"10.1016/j.lwt.2026.119959","DOIUrl":"10.1016/j.lwt.2026.119959","url":null,"abstract":"<div><div>Barley-based coffee substitutes are gaining attention as caffeine-free alternatives. However, there are concerns regarding their flavor limitations and the potential presence of thermal contaminants. Although amino acid supplementation has been explored to modulate flavor formation during thermal processing, its simultaneous impact on both aroma development and process contaminants in barley-based coffee substitutes has not been systematically investigated. Therefore, this study investigated the effects of glutamic acid, alanine, and lysine supplementation on volatile aroma compounds as well as acrylamide, furan, and its derivatives formation in barley-based coffee substitutes. Amino acid addition consistently reinforced a coffee-like Maillard signature. Specifically, glutamic acid accentuated sulfurous aroma notes, alanine enhanced nutty/roasted aroma notes, and lysine contributed to a balanced increase in pyrazines. Generally, the acrylamide levels decreased with addition, particularly with the addition of glutamic acid and lysine. In contrast, furan levels increased, especially when glutamic acid and alanine were added; however, lipid-derived compounds, such as 2-ethylfuran and 2-pentylfuran, were not detected. This study suggests a trade-off between reducing acrylamide levels and increasing furan levels in coffee with amino acid addition, which can be adjusted by carefully selecting the type of amino acid. These findings provide practical guidance for designing barley-based coffee substitutes with improved sensory quality and reduced contaminant risk through targeted amino acid supplementation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119959"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157226","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

Dual-signal ELISA-SERS immunosensor based on a multifunctional magnetic nanozyme for sensitive detection of microcystin-LR 基于多功能磁性纳米酶的双信号ELISA-SERS免疫传感器灵敏检测微囊藻毒素lr

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.119998

Sujia Jiao, Ting Zhang, Long Wu, Mingrui Lu, Qingchun Deng

{"title":"Dual-signal ELISA-SERS immunosensor based on a multifunctional magnetic nanozyme for sensitive detection of microcystin-LR","authors":"Sujia Jiao, Ting Zhang, Long Wu, Mingrui Lu, Qingchun Deng","doi":"10.1016/j.lwt.2026.119998","DOIUrl":"10.1016/j.lwt.2026.119998","url":null,"abstract":"<div><div>Microcystin-LR (MC-LR) is a potent cyanotoxin that threatens environmental safety and public health. Here, we developed a dual-signal ELISA-SERS immunosensor based on a multifunctional magnetic nanozyme, MSNP@Ag/Pt-4-MBN (MSAT), for highly sensitive MC-LR detection. The probe integrates magnetic mesoporous silica, Ag/Pt bimetallic nanostructures, and 4-mercaptobenzonitrile (4-MBN), with Pt nanoparticles driving TMB/H<sub>2</sub>O<sub>2</sub> colorimetry and Ag nanostructures enhancing the SERS signal of the embedded 4-MBN reporter. After conjugation with the A2.3-SBP nanobody, the probe was applied in a competitive immunoassay. The colorimetric signal was first measured, followed by magnetic washing and subsequent SERS measurement. Both absorbance at 450 nm and SERS intensity at 1076 cm<sup>−1</sup> decreased with increasing MC-LR concentration over a broad range of 0.01–1000 μg/L. The limits of detection were 0.00455 μg/L for colorimetry and 0.00541 μg/L for SERS. The immunosensor showed excellent selectivity, repeatability, and inter-batch reproducibility, together with satisfactory recoveries and good agreement with HPLC. By integrating magnetic separation, catalytic amplification, and dual-readout cross-validation, this platform provides reliable MC-LR monitoring in food and environmental samples.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119998"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157303","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

Comprehensive quality evaluation of Dictyophora rubrovolvata by-product volva under different thermal drying methods based on a quantitative scoring method 基于定量评分法的不同热干燥方式下红叶霜副产物叶霜质量综合评价

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-30 DOI: 10.1016/j.lwt.2026.120044

Xu Song, Lingshuai Meng, Bangxi Zhang, Guangcan Tao, Siyao Wu, Meirun Zhu, Tingting Zheng, Sen Cao, Su Xu

{"title":"Comprehensive quality evaluation of Dictyophora rubrovolvata by-product volva under different thermal drying methods based on a quantitative scoring method","authors":"Xu Song, Lingshuai Meng, Bangxi Zhang, Guangcan Tao, Siyao Wu, Meirun Zhu, Tingting Zheng, Sen Cao, Su Xu","doi":"10.1016/j.lwt.2026.120044","DOIUrl":"10.1016/j.lwt.2026.120044","url":null,"abstract":"<div><div>This study systematically evaluated the effects of HAD, HPD, MD, and VMD on the quality, structure, and processing characteristics of DRV using sensory, chemical, spectroscopic, microscopic, and rheological analyses. A quantitative scoring method was also employed to assess overall quality, identify key markers via OPLS-DA and RFA, and construct a CQI model using the entropy weight method. Results showed that VMD delivered the best overall performance, with superior retention of VC (1.17 mg/100 g), total sugar (0.89%), starch (0.82%), and protein (13.48 mg/g), along with the highest thermal stability (exothermic peaks at 153.29°C and 178.03°C). It also produced fine, uniform micropores and exhibited moderate complex viscosity and loss factor, ensured excellent shear-thinning and processing properties while maintained weak gel structure stability. The clustered heatmap further revealed specific advantages of other methods. HPD exhibited the lowest sourness response value (from 5.53 mV to 0.32 mV), HAD showed the best water absorption (4.70 g/g) and the highest increase in free amino acids, and MD provided optimal browning inhibition (BI of 14.60) and the highest intrinsic consistency (K′ of 2.19 × 10<sup>2</sup>Pa/s<sup>n</sup>) and network rigidity. Overall, The overall and directional advantages of VMD and other drying methods could provide a theoretical basis for directional processing and utilization of DRV. These findings provided critical data support for the integrated and directional deep processing of DRV, which was of great significance for enhancing the added value of DRV and promoting the sustainable development of the DR industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120044"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157236","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

Soluble gas stabilisation technology to control Listeria innocua and improve microbiological stability in ready-to-eat vacuum-packed salmon during cold storage and temperature abuse 可溶气体稳定技术控制无害化李斯特菌，提高即食真空包装鲑鱼在冷藏和温度滥用期间的微生物稳定性

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-09-06 DOI: 10.1016/j.lwt.2026.119933

Revathy Gurusamy, Dionysios Tsoukalas, John-Kristian Jameson, Jørgen Lerfall, Anita Nordeng Jakobsen

{"title":"Soluble gas stabilisation technology to control Listeria innocua and improve microbiological stability in ready-to-eat vacuum-packed salmon during cold storage and temperature abuse","authors":"Revathy Gurusamy, Dionysios Tsoukalas, John-Kristian Jameson, Jørgen Lerfall, Anita Nordeng Jakobsen","doi":"10.1016/j.lwt.2026.119933","DOIUrl":"10.1016/j.lwt.2026.119933","url":null,"abstract":"<div><div>Ready-to-eat (RTE) salmon products face persistent safety challenges from <em>Listeria monocytogenes,</em> limiting shelf life and contributing to food waste. Soluble gas stabilisation (SGS) technology, which dissolves CO<sub>2</sub> into the salmon muscle before packaging, may offer an additional hurdle to enhance microbial safety. This study investigated the effect of SGS pretreatment on the growth of <em>Listeria innocua</em> (CCUG 15531T, used as a surrogate for <em>L. monocytogenes</em>) and the natural microbiota of vacuum-packed RTE salmon stored at 4 and 8 °C. Salmon portions were pretreated with pure CO<sub>2</sub> (SGS) or air (CTRL) for 18.5 h, at 4 °C. SGS pretreatment significantly inhibited the growth of <em>L. innocua,</em> total aerobic bacteria, psychrotrophic bacteria and H<sub>2</sub>S-producing bacteria across both storage temperatures. Complete inhibition of <em>L. innocua</em> was observed for up to 30 days at 4 °C. SGS pretreatment also led to reduced microbial diversity; however, <em>Photobacterium</em> spp. remained dominant. Freshness and spoilage indicators (K value, H value, and biogenic amines) were mainly influenced by storage temperature and time, with SGS pretreatment mainly delaying freshness loss at 4 °C. Overall, SGS pretreatment represents a promising strategy for controlling <em>Listeria</em> in RTE salmon, with robust effects maintained even under minor temperature abuse conditions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119933"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157085","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

Scalding-induced low gelatinization improves quality of macular pigment-enriched steamed corn cake 烫致低糊化提高了黄斑色素丰富的蒸玉米饼的质量

IF 7.1 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-10-03 DOI: 10.1016/j.lwt.2026.120056

Jie Zheng, Fengcheng Wang, Zhiyi Liu, Jun Pan, Jinyuan Zhang, Ke Bian, Zhenxiang Guo, Jiangtao Lin, Jia Guo

{"title":"Scalding-induced low gelatinization improves quality of macular pigment-enriched steamed corn cake","authors":"Jie Zheng, Fengcheng Wang, Zhiyi Liu, Jun Pan, Jinyuan Zhang, Ke Bian, Zhenxiang Guo, Jiangtao Lin, Jia Guo","doi":"10.1016/j.lwt.2026.120056","DOIUrl":"10.1016/j.lwt.2026.120056","url":null,"abstract":"<div><div>Macular pigments (lutein and zeaxanthin) are concentrated in the vitreous endosperm of corn kernels, offering a potential source for functional food development. However, the processing behavior of vitreous endosperm-enriched corn flour and the effect of scalding on product quality have not been systematically investigated. This study compared roller milling and low-temperature hammer cyclone milling for pigment enrichment, and investigated the effects of flour scalding on starch properties, batter rheology, and steamed corn cake quality. Low-temperature hammer cyclone milling combined with tempering at 170 g/kg moisture content for 8 h increased the macular pigment content by approximately 166% compared with conventional corn flour prepared from the same batch of corn grits. Scalding induced progressive starch gelatinization, accompanied by coordinated changes in RVA, DSC, XRD, CLSM, and rheological properties. Moderate scalding (300 g/kg boiling water, degree of gelatinization 8.90 ± 0.13%) achieved a balanced starch structure, resulting in the highest specific volume, improved texture, and approximately 60.9 ± 0.17% pigment retention. Excessive scalding (≥700 g/kg) increased batter rigidity and reduced gas expansion capacity and pigment retention. These findings provide insights into the relationship between gelatinization regulation, structural modification, and quality improvement of pigment-enriched corn staple foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120056"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157078","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