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

Effects of dehydration temperature on physico-chemical, antioxidant and antimicrobial properties of grape pomace powder 脱水温度对葡萄渣粉理化、抗氧化及抗菌性能的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-14 DOI: 10.1016/j.lwt.2025.118029

O. Panza , M.L. Alfieri , M.A. Del Nobile , G. Mugnaini , A. Conte , Lucia Panzella , M. Bonini

{"title":"Effects of dehydration temperature on physico-chemical, antioxidant and antimicrobial properties of grape pomace powder","authors":"O. Panza , M.L. Alfieri , M.A. Del Nobile , G. Mugnaini , A. Conte , Lucia Panzella , M. Bonini","doi":"10.1016/j.lwt.2025.118029","DOIUrl":"10.1016/j.lwt.2025.118029","url":null,"abstract":"<div><div>This study investigated the impact of dehydration temperature on physicochemical, antioxidant and antimicrobial properties of grape pomace. To this end, grape pomace from <em>Vitis vinifera</em>, a by-product of the wine industry, was dehydrated at 35, 50, and 65 °C in a conventional hot air dryer and subsequently ground into fine powders. The three powders were characterized in terms of microbial contamination, antimicrobial activity, antioxidant properties, condensed tannin content and total phenolic content. Furthermore, particle size distribution, nano-scale structure, thermal properties, and water content of each powder were also determined.</div><div>The results demonstrated that increasing the dehydration temperature from 35 to 65 °C led to a reduction in microbial contamination and the powders exhibited more pronounced effects against selected microbial and fungal species. Notably, the antioxidant properties of the powders remained largely unchanged up to 65 °C, although a kinetic effect was observed, associated with a slower release of the active components in the more efficiently dehydrated samples. Physicochemical analysis indicated that dehydration temperatures ≥50 °C induced minor alterations in the powder size, nano-scale organization, and composition, while substantially reducing hygroscopicity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118029"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288955","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

Physico-chemical properties of apple and berry vinegars 苹果和浆果醋的理化性质

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-14 DOI: 10.1016/j.lwt.2025.118036

Liene Jansone, Zanda Kruma, Anete Keke, Inese Tupreine

{"title":"Physico-chemical properties of apple and berry vinegars","authors":"Liene Jansone, Zanda Kruma, Anete Keke, Inese Tupreine","doi":"10.1016/j.lwt.2025.118036","DOIUrl":"10.1016/j.lwt.2025.118036","url":null,"abstract":"<div><div>Today's market offers a wide array of specialty vinegars, particularly berry vinegars. The aim of this study was to investigate the physicochemical properties of commercially available berry vinegars from Latvia and Estonia, including four distinct apple cider vinegars from Italy, Germany, and Latvia. Samples include vinegars derived from black currant, red currant, Japanese quince, gooseberry, nettle, and tomato. Significant differences were observed in total phenolic content (TPC), individual phenolic compounds, organic acids, and antioxidant potential. The highest TPC was detected in Japanese quince vinegar (355.6 ± 9.3 mg GAE 100 mL<sup>−1</sup>) and black currant vinegar (243.3 ± 5.7 mg GAE 100 mL<sup>−1</sup>), which also demonstrated the strongest antiradical activity (16.63 ± 0.02 and 16.38 ± 0.04 mg TE 100 mL<sup>−1</sup>, respectively). Among individual compounds, 3,5-dihydroxybenzoic acid and chlorogenic acid were the most abundant phenolics, while acetic, citric, and malic acids dominated the organic acid profiles. Japanese quince vinegar was notably rich in malic and quinic acids, and black currant vinegar had the highest ascorbic acid content (104.17 ± 0.02 mg 100 mL<sup>−1</sup>). These findings suggest that berry-based vinegars, especially those from Japanese quince and black currant, may serve as valuable functional food ingredients due to their superior antioxidant and bioactive profiles.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118036"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306240","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

Preparation, isolation and identification of novel antioxidant peptides from extruded-expanded tuna bone meal 膨化金枪鱼骨粉中新型抗氧化肽的制备、分离与鉴定

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-14 DOI: 10.1016/j.lwt.2025.118038

Min Yang , Hanhui Liu , Menglin Wang , Nasra Seif Juma , Yingyun Chen , Bin Zhang , Yi Li , Xiangwei Zhu , Haiyun Wu , Xiaojun Zhang , Yan Liang , Shanggui Deng , Pengxiang Yuan

{"title":"Preparation, isolation and identification of novel antioxidant peptides from extruded-expanded tuna bone meal","authors":"Min Yang , Hanhui Liu , Menglin Wang , Nasra Seif Juma , Yingyun Chen , Bin Zhang , Yi Li , Xiangwei Zhu , Haiyun Wu , Xiaojun Zhang , Yan Liang , Shanggui Deng , Pengxiang Yuan","doi":"10.1016/j.lwt.2025.118038","DOIUrl":"10.1016/j.lwt.2025.118038","url":null,"abstract":"<div><div>Tuna bone, a by-product of fish processing, is rich in protein but often underutilized. This study aimed to enhance its bioavailability by preparing nanoscale tuna bone meal through extruded-expanded technology and subsequently hydrolyzing it with proteases to produce antioxidant peptides. The extruded-expanded tuna bone meal (EE-FB) exhibited a significantly reduced average particle size (296.45 nm) compared to non-extruded-expanded samples (982.85 nm). This indicates that extruded-expanded treatment has a significant effect on the particle size change of tuna bone meal, which helps to ensure sufficient contact between tuna bone meal and protease during the enzymatic hydrolysis and improve the enzymatic hydrolysis rate. Optimal enzymatic hydrolysis conditions were determined using response surface methodology: dual-enzyme (trypsin and alcalase) dosage of 4600 U·g<sup>−1</sup>, solid-liquid ratio of 1:6.90 (w/v), and hydrolysis time of 4.10 h, achieving a degree of hydrolysis (DH) of 45.06 %. The hydrolysate was fractionated by ultrafiltration, further purified by Sephadex G-15 gel chromatography, and identified six novel peptides: VQQPL, VTDLN, AGPQGP, APDPFR, GDRAFLI, and SGPAGPA by LC-ESI-MS/MS. Six novel peptides have shown the ability to scavenge free radicals (DPPH, superoxide, hydroxyl). The molecular weight of the six new peptides was <1000 Da and they exhibited antioxidant activity. This may be attributed to the hydrophobic and alkaline amino acids contained in the peptide. This study provides a rapid and efficient method for producing bioactive peptides from tuna bone, with potential applications in functional food and pharmaceutical production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118038"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321416","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

Enhancing nutritional quality and oxidative stability in cloudy linseed oil through green extraction from press cake 压榨饼绿色萃取提高混浊亚麻籽油的营养品质和氧化稳定性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-13 DOI: 10.1016/j.lwt.2025.118034

Tobias Pointner , Katharina Rauh , Arturo Auñon-Lopez , Marc Pignitter

{"title":"Enhancing nutritional quality and oxidative stability in cloudy linseed oil through green extraction from press cake","authors":"Tobias Pointner , Katharina Rauh , Arturo Auñon-Lopez , Marc Pignitter","doi":"10.1016/j.lwt.2025.118034","DOIUrl":"10.1016/j.lwt.2025.118034","url":null,"abstract":"<div><div>In response to increasing consumer demand for sustainable and health-conscious food choices, this study explored the potential of cloudy linseed oil generated through a modified oil-assisted green extraction process. Our approach aimed to retain bioactive-rich press cake particles and maximize their antioxidant potential. Cloudy linseed oils after green extraction showed significantly increased polyphenol content by 530 % and improved antioxidant capacities. LC-MS/MS analysis discovered the distinct effects of centrifugation and green extraction on polyphenol profiles. Up to 51 different polyphenolic substances were quantified. These included flavonoids, lignans, and phenolic acids strongly associated with the presence of particles. This enrichment in antioxidants further enhanced the oxidative induction time measured by Rancimat by 52 % from 2.24 to 3.41 months compared to conventional linseed oil. SPME/GC-MS analysis showed a 93 % reduction in hexanal, a key oxidation marker, while selectively increasing alcohol levels of 1-hexanol and 1-octanol, which may positively influence the flavor profile of cloudy linseed oil. By achieving press cake valorization and enhanced oxidative stability, this strategy offers a sustainable and functional oil product with higher nutritional quality. These findings introduce a novel approach to cold-pressed linseed oil enhancement, distinct from previous oil-assisted green extraction methods focused solely on the clarified oil phase.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118034"},"PeriodicalIF":6.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288954","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 effect of storage temperature on the physicochemical characteristics, volatile compounds and microbial community of a traditionally fermented dairy product 贮存温度对传统发酵乳制品理化特性、挥发性化合物及微生物群落的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-13 DOI: 10.1016/j.lwt.2025.118035

Thelma W. Sikombe , Himoonga B. Moonga , Anita R. Linnemann , Eddy J. Smid , Sijmen E. Schoustra

{"title":"The effect of storage temperature on the physicochemical characteristics, volatile compounds and microbial community of a traditionally fermented dairy product","authors":"Thelma W. Sikombe , Himoonga B. Moonga , Anita R. Linnemann , Eddy J. Smid , Sijmen E. Schoustra","doi":"10.1016/j.lwt.2025.118035","DOIUrl":"10.1016/j.lwt.2025.118035","url":null,"abstract":"<div><div>Traditional fermentation is a widespread household practice among women and small-scale processors in rural communities globally. However, limited refrigeration poses a challenge for proper storage, often resulting in products being kept at ambient conditions before consumption. We examined the effect of temperature on the quality characteristics and microbial community composition of two variants of <em>mabisi,</em> a spontaneously fermented dairy product from Zambia. Samples were analyzed for their volatile organic compounds and physicochemical properties, including pH and total titratable acidity (TTA) over a storage period of 24 days at refrigeration temperatures (chilled, ≈4.5 °C) and 16 days at ambient temperatures (un-chilled, 22.7 °C). The microbial counts and community composition were determined using culture-based and non-culture-based techniques. Bacterial communities were identified and classified through sequencing the V3–V4 region of the 16S rRNA gene, while the yeast communities were identified using internal transcribed spacer (ITS) sequencing. Minimal variations in pH and TTA were found at the onset of storage. As post-acidification became more prominent towards the end of the un-chilled storage, a clear distinction was noticed between the chilled and un-chilled regarding their volatile organic compounds. The bacterial communities for the two variants were stable at ambient and refrigeration temperatures, but the yeast communities varied markedly towards the end of the un-chilled storage with a drop in the total microbial counts. Overall, limited post-acidification during chilled storage indicated the ability of low temperatures to enhance shelf life.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118035"},"PeriodicalIF":6.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288956","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

Methionine as a novel co-pigment for color stabilization in Dendrobium officinale flower juice: Mechanisms and applications 蛋氨酸作为铁皮石斛花汁颜色稳定的新型共色素：机制与应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-13 DOI: 10.1016/j.lwt.2025.118032

Xiwen Zhong , Xuewen Dong , Huasi Lin , Jiazhong Feng , Qi Shu , Lei Lei , Qiang Yu , Xiaobo Hu

{"title":"Methionine as a novel co-pigment for color stabilization in Dendrobium officinale flower juice: Mechanisms and applications","authors":"Xiwen Zhong , Xuewen Dong , Huasi Lin , Jiazhong Feng , Qi Shu , Lei Lei , Qiang Yu , Xiaobo Hu","doi":"10.1016/j.lwt.2025.118032","DOIUrl":"10.1016/j.lwt.2025.118032","url":null,"abstract":"<div><div>This study systematically evaluated eight amino acids and five organic acids as co-pigments to enhance the color stability of <em>Dendrobium officinale</em> flower juice (DOFJ). Comparative evaluation revealed L<em>-</em>methionine (Met) and caffeic acid as the most effective color stabilizers. At their respective optimal concentrations, Met (0.8 % w/v) demonstrated superior performance than caffeic acid (the anthocyanin-to-caffeic acid ratio of 1:180), significantly reducing color degradation (<em>ΔE</em> < 3.5 after 10 days at 25 °C) and improving anthocyanin retention (50.6 %). <em>Dendrobium officinale</em> flower anthocyanins (DOFA) characterization identified cyanidin-3-<em>O</em>-(6-<em>O</em>-malonyl-glucoside) (47.9 %) and cyanidin-3-<em>O</em>-glucoside (15.3 %) as the major anthocyanins. FT-IR and XRD confirmed hydrogen bonding between Met and DOFA. In addition, differential scanning calorimetry revealed that the incorporation of Met enhanced the thermal stability of DOFA, likely due to the intermolecular interactions between the two components. Molecular docking further demonstrated that the increased stability of Met-DOFA couplings could be attributed to their intermolecular interactions, mainly through hydrogen bonding. Importantly, electronic nose and GC-MS analyses showed that the addition of Met did not adversely affect DOFJ and that the major flavor compounds remained aldehydes, alcohols and alkenes. These results demonstrated Met functionality as a color stabilizer.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118032"},"PeriodicalIF":6.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290852","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

Separation and identification of microbial enzymes on cereal grains/oilseeds and their activity assessment and effects on the quality of processing products - A comprehensive review 谷物/油籽微生物酶的分离鉴定、活性评价及其对加工产品质量的影响综述

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-13 DOI: 10.1016/j.lwt.2025.118031

Xiaoxu Zhu , Kexin Feng , Xianjun Dai

{"title":"Separation and identification of microbial enzymes on cereal grains/oilseeds and their activity assessment and effects on the quality of processing products - A comprehensive review","authors":"Xiaoxu Zhu , Kexin Feng , Xianjun Dai","doi":"10.1016/j.lwt.2025.118031","DOIUrl":"10.1016/j.lwt.2025.118031","url":null,"abstract":"<div><div>Grains/oilseeds and their processing by-products are readily colonized by a diverse and complex microbial community. This microbial community actively interacts with plants by secreting various metabolites through every process, from seed to maturation, harvesting, processing and storage. It is a major driver in the spoilage of final products and bulk storage feedstocks such as wheat, corn, and legumes. Recent studies indicate that enzymes secreted by microbes significantly impact the quality of grains/oilseeds, as well as their subsequent processing products. Current analytical studies on microbial enzymes associated with grains/oilseed surfaces primarily focus on specific species. Seeds in fields or storage are exposed to dynamic and diverse microbial communities, leading to uncertainties in microbial protein sources and inaccuracies in protein identification. This hinders our ability to develop targeted preventive measures against microbial damage. Moreover, the regularity of distribution and the activity assessment of these microbial enzymes will also affect the decision-making for final preventive measures. Consequently, it is of great significance to evaluate the hydrolytic activities of the enzymes and identify the species and sources of relevant enzymes in attack, invasion, and colonization. This review provides a comprehensive overview of the impact of microbial origin enzymes on grain/oilseed and their proteomic analysis strategies, as well as the limitations and challenges in the current methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118031"},"PeriodicalIF":6.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307168","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

Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting 在工业环境下用超声波处理后再用高压处理制备的鲜样橙汁的特性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-11 DOI: 10.1016/j.lwt.2025.118019

Boon-Seang Chu , M. Adilia Lemos , Slim Blidi , Branimir Kostic , Rossella Di Monaco , Nicoletta Antonella Miele , Elena Torrieri , Moira Ledbetter , Óscar Rodríguez , Alberto Fiore

{"title":"Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting","authors":"Boon-Seang Chu , M. Adilia Lemos , Slim Blidi , Branimir Kostic , Rossella Di Monaco , Nicoletta Antonella Miele , Elena Torrieri , Moira Ledbetter , Óscar Rodríguez , Alberto Fiore","doi":"10.1016/j.lwt.2025.118019","DOIUrl":"10.1016/j.lwt.2025.118019","url":null,"abstract":"<div><div>The rising demand for minimally processed nutritious food has led to advancements in non-thermal food processing technologies. This study evaluated the effects of combined ultrasound (US) and high-pressure processing (HPP) on the quality of Navel orange juice. Fresh juice was treated with US at 40 W/mL (K1), HPP at 450 MPa for 3 min (CP), or both US and HPP (UH). This study found that none of the treatments significantly altered the pH, total soluble solids, colour attributes, or total phenolic content compared to the untreated control (K0). HPP effectively eliminated microorganisms, reducing microbial counts below detection limits. US showed greater effectiveness than HPP in deactivating pectin methylesterase (PME) and maintaining cloud stability for up to 7 days at 4 °C. PME activity decreased from 6.5 × 10<sup>−4</sup> unit/mL in K0 to 4.6 × 10<sup>−4</sup> unit/mL with US, 5.3 × 10<sup>−4</sup> unit/mL with HPP, and 3.8 × 10<sup>−4</sup> unit/mL with the combined treatment, extending cloud stability to 14 days. Sensory evaluations indicated that US-HPP-treated juice was rated significantly better than CP and K0 samples. However, both treatments increased polyphenol oxidase and peroxidase activities by 22 % and 17 %, respectively. Further research is needed to optimize conditions to reduce these browning enzymes while preserving freshness.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118019"},"PeriodicalIF":6.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321414","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 impact of fixed wave application time on the physicochemical and microstructural characteristics of potato slices during intermittent infrared–hot air drying 间歇红外热风干燥过程中固定波施加时间对马铃薯片理化和微观结构特性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-11 DOI: 10.1016/j.lwt.2025.118027

Jalal Dehghannya , Elham Nabizadeh , Hossein Ghaffari

{"title":"The impact of fixed wave application time on the physicochemical and microstructural characteristics of potato slices during intermittent infrared–hot air drying","authors":"Jalal Dehghannya , Elham Nabizadeh , Hossein Ghaffari","doi":"10.1016/j.lwt.2025.118027","DOIUrl":"10.1016/j.lwt.2025.118027","url":null,"abstract":"<div><div>Intermittent infrared–hot air (IR–HA) drying has emerged as an advanced method to enhance drying efficiency. This study investigated the impact of pulse ratio (PR) with constant wave application time on drying potato slices using this hybrid technique. Process variables included IR power (0 W (HA only), 300 W, 600 W, 900 W) and PR (1 (continuous), 2, 3, 4), assessing their impact on the physicochemical and microstructural characteristics. Results revealed that drying time reduced significantly with increased IR power (300–900 W) and decreased PR (4–1). D<sub>eff</sub> rose with higher power and continuous mode due to enhanced internal vapor pressure. Compared to HA drying, the hybrid method yielded lower shrinkage, bulk density, and energy consumption. Potatoes dried at 900 W and PR 4 presented minimal shrinkage, maximal rehydration, and preserved microstructure, while the highest energy efficiency occurred at 900 W and PR 1. These results suggest that adjusting IR power and PR can balance energy efficiency and product quality, offering an adaptable framework for industrial drying operations. Intermittent IR–HA drying yields structurally and functionally superior dried products, supporting its use in energy-conscious food processing. This study also presents a streamlined alternative to complex variable-pulsing systems, ensuring industrial applicability without compromising precision.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118027"},"PeriodicalIF":6.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279165","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

SELECT-OLS calibration models for robust fatty acids quantification in various vegetable oils using NIR spectroscopy: A unified approach across hydroxytyrosol supplementation and deep-frying conditions 使用近红外光谱对各种植物油中健壮脂肪酸定量的SELECT-OLS校准模型：跨羟基酪醇补充和油炸条件的统一方法

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-11 DOI: 10.1016/j.lwt.2025.118011

Taha Mehany, José M. González-Sáiz, Consuelo Pizarro

{"title":"SELECT-OLS calibration models for robust fatty acids quantification in various vegetable oils using NIR spectroscopy: A unified approach across hydroxytyrosol supplementation and deep-frying conditions","authors":"Taha Mehany, José M. González-Sáiz, Consuelo Pizarro","doi":"10.1016/j.lwt.2025.118011","DOIUrl":"10.1016/j.lwt.2025.118011","url":null,"abstract":"<div><div>This study aims to develop a unified, reliable, and cost-effective model for quantifying fatty acids in edible oils to improve nutritional labeling and thermal-oxidation stability. Using near-infrared spectroscopy (NIRS) combined with multivariate calibration, reduced-spectrum regression models were created to identify key fatty acid markers in various oils, including extra virgin (EVOO), virgin (VOO), refined (ROO), and pomace olive oils, as well as sunflower oils. Oils were analyzed before and after deep frying, with or without hydroxytyrosol (HTyr) supplementation. Stepwise decorrelation of the variables (SELECT) improved regression models for seven fatty acids: myristic, palmitic, palmitoleic, stearic, oleic, linoleic, and lignoceric acids, achieving correlation coefficients (R) of 0.96–0.99. SELECT-ordinary least squares (OLS) regression provided highly predictive models, using up to 30 out of 700 wavelengths, with selected predictors ranging from 5 (for linoleic acid) to 30 (for stearic acid), showing adaptability to various spectral patterns. These models enable real-time fatty acid quantification in EVOO, VOO, ROO, and sunflower oils, under different deep-frying conditions (170–210 °C/3–6h), including both HTyr-supplemented and non-supplemented samples. NIRS with optimized variable selection simplifies analysis and reduces costs by replacing gas chromatography, enabling direct analysis without sample preparation. The models showed strong predictive performance, with high leave-one-out (LOO) explained variance (85.81 %–98.16 %), confirming NIRS as a feasible, rapid, non-destructive, and eco-friendly method for quantifying edible oils.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118011"},"PeriodicalIF":6.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144296985","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