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

Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-10 DOI: 10.1016/j.lwt.2025.117636

Yongqiang Xu, Menglin Guo, Chenge Zhang, Keyu Meng, Fuqiang Liang, Jiayi Shi

{"title":"Covalent conjugation of pumpkin seed protein induction by epigallocatechin-3-gallate: Structural formation, functional and in vitro digestion properties","authors":"Yongqiang Xu, Menglin Guo, Chenge Zhang, Keyu Meng, Fuqiang Liang, Jiayi Shi","doi":"10.1016/j.lwt.2025.117636","DOIUrl":"10.1016/j.lwt.2025.117636","url":null,"abstract":"<div><div>Pumpkin seed protein (PSP), a valuable byproduct of pumpkin seed oil extraction, is abundant in essential amino acids but exhibits weak functional properties, limiting its processing and application potential. This study aimed to evaluate the effects of covalent modification with epigallocatechin-3-gallate (EGCG) at varying concentrations on the structural, functional and <em>in vitro</em> digestion properties of PSP. Sulfhydryl and free amino acid content analyses, combined with sodium dodecyl sulfate-polyacrylamide gel electrophoresis, confirmed the formation of covalent complexes through C-S and C-N bond formation between EGCG and PSP. Upon binding with EGCG, the secondary structure of PSP was predominantly shifted from a β-sheet (from 40.70 % to 11.70 %) to a random coil (from 23.70 % to 46.80 %), accompanied by enhanced flexibility and a 52.59 % reduction in surface hydrophobicity. The solubility of the PSP-EGCG covalent complexes increased by 66.07 %, while the maximum emulsifying activity reached 421.91 m<sup>2</sup>/g. However, protein digestibility decreased by up to 25.50 % with higher EGCG concentrations. These findings provide a theoretical foundation for improving PSP properties and applying its complexes in specialised functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117636"},"PeriodicalIF":6.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621466","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

Multiplex qPCR for simultaneous quantification of the main psychrotrophic bacteria and their enzymes in raw milk

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-09 DOI: 10.1016/j.lwt.2025.117628

Jie Wu , Lu Meng , Wenjun Xu , Yankun Zhao , Huimin Liu , Nan Zheng , Ashikur Rahman , Jiaqi Wang

{"title":"Multiplex qPCR for simultaneous quantification of the main psychrotrophic bacteria and their enzymes in raw milk","authors":"Jie Wu , Lu Meng , Wenjun Xu , Yankun Zhao , Huimin Liu , Nan Zheng , Ashikur Rahman , Jiaqi Wang","doi":"10.1016/j.lwt.2025.117628","DOIUrl":"10.1016/j.lwt.2025.117628","url":null,"abstract":"<div><div>Milk spoilage is caused by proteolytic enzymes produced by psychrotrophic bacteria during storage at low temperatures. However, the current enumeration method is cultured-based and time-consuming. In this study, we developed a dual-quadruplex qPCR assay targeting both housekeeping and enzyme-coding genes of key psychrotrophic bacteria, including <em>Pseudomonas</em> spp., <em>Acinetobacter</em> spp., <em>Stenotrophomonas maltophilia</em>, and <em>Bacillus cereus</em>. The results showed that all primers and probes exhibited high specificity. A linear relationship between Ct values and colony counts in both singleplex and multiplex qPCR was confirmed, with <em>R</em><sup><em>2</em></sup> values > 0.98 and amplification efficiencies ranging between 95% and 115%. The multiplex qPCR assay had detection limits of approximately 10<sup>1</sup>–10<sup>2</sup> CFU/mL in pure culture and spiked milk samples. The detection of psychrotrophic bacterial loads in 30 raw milk samples further validated the assay's efficacy. This study provides a time-efficient approach for monitoring four main psychrotrophic bacteria and their enzymes in raw milk, enabling the prediction of spoilage potential.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117628"},"PeriodicalIF":6.0,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621467","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

Mechanisms of retarding the deterioration of pasted starch by curdlan during frozen storage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-09 DOI: 10.1016/j.lwt.2025.117622

Ying Liang , Bing Zhang , Yangyi Jie , Mei Liu , Baoshan He , Jinshui Wang

{"title":"Mechanisms of retarding the deterioration of pasted starch by curdlan during frozen storage","authors":"Ying Liang , Bing Zhang , Yangyi Jie , Mei Liu , Baoshan He , Jinshui Wang","doi":"10.1016/j.lwt.2025.117622","DOIUrl":"10.1016/j.lwt.2025.117622","url":null,"abstract":"<div><div>This study analyzed the structural and property alterations of starch in frozen cooked noodles (FCNs) and developed a starch-curdlan model system to clarify curdlan's mechanism in slowing pasted starch deterioration during frozen storage. The results showed that the addition of 0.5% curdlan mitigated the increase in pasting viscosity and gelatinization temperature of starch in FCNs. This may be related to curdlan's ability to reduce amylose dissolution caused by ice crystals during frozen storage and hinder the rearrangement of amylopectin. As frozen storage time increases, the G′ of starch decreases and the G″ increases, which may be attributed to the increase in relative crystallinity and short-range ordering of starch. However, the addition of curdlan mitigates this trend. Moreover, incorporating 0.5% curdlan slows the increase in relative crystallinity (52.61%) and the decrease in the full width at half maximum (FWHM) (3.63%) of starch, thereby improving its microstructure. This study comprehensively elucidates the mechanism by which curdlan improves the quality of FCNs from the perspective of starch.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117622"},"PeriodicalIF":6.0,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610474","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

Nano-engineered carbon dots from banana blossoms inhibit advanced glycation end products formation in bakery foods: A mechanistic study through multi-stage kinetic modeling 从香蕉花中提取的纳米工程碳点可抑制烘焙食品中高级糖化终产物的形成：通过多阶段动力学模型进行机理研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-09 DOI: 10.1016/j.lwt.2025.117619

Xin Cheng , Dao Xiao , Xiaoyan Zheng , Yang Yang , Lili Zheng , Binling Ai , Shenwan Wang , Zhanwu Sheng

{"title":"Nano-engineered carbon dots from banana blossoms inhibit advanced glycation end products formation in bakery foods: A mechanistic study through multi-stage kinetic modeling","authors":"Xin Cheng , Dao Xiao , Xiaoyan Zheng , Yang Yang , Lili Zheng , Binling Ai , Shenwan Wang , Zhanwu Sheng","doi":"10.1016/j.lwt.2025.117619","DOIUrl":"10.1016/j.lwt.2025.117619","url":null,"abstract":"<div><div>Banana blossoms, a natural and sustainable source, were successfully prepared to produce carbon dots (BB-CDs) with promising anti-glycation properties. Advanced glycation end products (AGEs), implicated in various degenerative diseases, were significantly reduced in food models fortified with the BB-CDs. Spherical in shape and measuring 2.06 nm, the BB-CDs possessed a rich surface chemistry, brimming with hydrophilic and reactive functional groups. The multi-stage kinetic analysis results revealed that BB-CDs inhibited the formation and accumulation of AGEs by reducing the conversion of reaction substrates to intermediates and intermediates into end products, while simultaneously enhancing the degradation of end products. In practical application, sponge cakes fortified with 2.5 g/100 g BB-CDs exhibited marked reductions in AGEs, including <em>N</em><sup>ε</sup>-carboxymethyllysine and <em>N</em><sup>ε</sup>-carboxyethyllysine, by over 40%, both in free and protein-bound forms. Concurrently, BB-CDs improved the moisture retention and texture of sponge cakes, softening their structure. These findings demonstrate that BB-CDs is a novel exogenous inhibitor of AGEs, which can be applied to mitigate the production of harmful substances during thermal processing of food.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117619"},"PeriodicalIF":6.0,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610472","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

Detection and development of lactic acid bacteria bacteriocins - A hint on the screening of bacteriocins of lactic acid bacteria

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-09 DOI: 10.1016/j.lwt.2025.117627

Jue Xu , Zhicheng Wang , Zihang Shi , Mingzhen Liu , Xiankang Fan , Tao Zhang , Zhen Wu , Mingzi Zhu , Maolin Tu , Daodong Pan

{"title":"Detection and development of lactic acid bacteria bacteriocins - A hint on the screening of bacteriocins of lactic acid bacteria","authors":"Jue Xu , Zhicheng Wang , Zihang Shi , Mingzhen Liu , Xiankang Fan , Tao Zhang , Zhen Wu , Mingzi Zhu , Maolin Tu , Daodong Pan","doi":"10.1016/j.lwt.2025.117627","DOIUrl":"10.1016/j.lwt.2025.117627","url":null,"abstract":"<div><h3>Background</h3><div>Bacteriocins synthesized by lactic acid bacteria (LAB) represent a diverse array of antimicrobial peptides exhibiting broad-spectrum activity, playing a crucial role in maintaining food quality and safety. Bacteriocins have been widely recognized as a natural bio-preservative, however, the development of bacteriocins takes a cumbersome and time-consuming step. Screening of LAB bacteriocins represents one of the key steps in the application and study of this class of substances.</div></div><div><h3>Scope and approach</h3><div>Herein, we summarized new advances in bacteriocin detection and development. By reviewing the species of bacteriocin-producing LAB, the classification and discovery of bacteriocins, the isolation and purification methods of bacteriocins, and the mechanism of bacterial inhibition, the rapid development of bacteriocins is hinted and analyzed.</div></div><div><h3>Key findings and conclusions</h3><div>Bacteriocins from LAB exhibit diverse sequences and varying properties, structures, and mechanisms of action. The screening of bacteriocins is complicated and inefficient, and combining the structural features, inhibition mechanisms and targets of action of bacteriocins can be more effective in screening bacteriocins. Elucidation of their characteristics and modes of action provides essential information for designing new application strategies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117627"},"PeriodicalIF":6.0,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643180","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 pectin on the inactivation of mango polyphenol oxidase treated by high-intensity ultrasound

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-09 DOI: 10.1016/j.lwt.2025.117620

Shidan Zhang, Wencheng Jiao, Chunlei Ni, Gang Hao, Meigui Huang, Xiufang Bi

引用次数: 0

The effect of high hydrostatic pressure on the structure of soybean flake and the characteristic of cold-pressed soybean oil

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-08 DOI: 10.1016/j.lwt.2025.117623

Fei Wang , Mingzhe Pan , Zeyu Peng, Bo Jiang, Xiaoqiang Li, Shengnan Guan, Jianjun Cheng, Qingfeng Ban

{"title":"The effect of high hydrostatic pressure on the structure of soybean flake and the characteristic of cold-pressed soybean oil","authors":"Fei Wang , Mingzhe Pan , Zeyu Peng, Bo Jiang, Xiaoqiang Li, Shengnan Guan, Jianjun Cheng, Qingfeng Ban","doi":"10.1016/j.lwt.2025.117623","DOIUrl":"10.1016/j.lwt.2025.117623","url":null,"abstract":"<div><div>High hydrostatic pressure (HHP) is expected to solve the problem of low yield of cold pressed soybean oil (CPSO). In this study, HHP was applied to soybean flakes to investigate its mechanism of action in terms of protein structure, moisture distribution, and the microstructure of the soybean flakes. Additionally, the physicochemical properties and antioxidation capacity of CPSO were examined under varying HHP pressures and durations. The results indicated that HHP caused denaturation and aggregation of soybean proteins, while also disrupting the oil bodies and cell walls of soybean cells, leading to the aggregation of oil into oil droplets. Furthermore, HHP induced the conversion of free water and weakly bound water to tightly bound water in the soybean flakes, which enhanced the plasticity and elasticity of the material. The yield of CPSO was significantly (<em>p</em> < 0.05) increased by approximately 10%, reaching 80.27% at 300 MPa for 6 min. HHP also increased the content of unsaturated fatty acids, mainly oleic, linoleic and linolenic acids, while decreasing the content of stearic acid in CPSO, compare to the control group. Additionally, HHP enhance the antioxidant activity of CPSO and inhibited the activity of lipid oxidase (LOX), thereby delaying the oxidation of CPSO.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117623"},"PeriodicalIF":6.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601812","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

The structural characteristics of hydroxyl and galloyl groups determine the inhibitory activity of α-amylase in four catechin monomers

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-08 DOI: 10.1016/j.lwt.2025.117624

Rourou Wen , Xianghua Chai , Pingping Wang , Kegang Wu , Xuejuan Duan , Jiasi Chen , Xiumei Li

{"title":"The structural characteristics of hydroxyl and galloyl groups determine the inhibitory activity of α-amylase in four catechin monomers","authors":"Rourou Wen , Xianghua Chai , Pingping Wang , Kegang Wu , Xuejuan Duan , Jiasi Chen , Xiumei Li","doi":"10.1016/j.lwt.2025.117624","DOIUrl":"10.1016/j.lwt.2025.117624","url":null,"abstract":"<div><div>In this study, the effect of hydroxyl and galloyl groups structure of catechin monomers on the inhibitory activity of α-amylase were studied by substrate depletion, inhibition kinetics, fluorescence quenching, circular dichroism analysis, molecular docking, and molecular dynamics methods. The catechin monomers of EGCG and ECG with more phenolic hydroxyl groups and specific gallate esters showed the stronger inhibitor effect, higher fluorescence quenching effects and more intense structural disruption on α-amylase than EGC and EC. Molecular simulation further elucidated that EGCG and ECG, due to their specific gallate esters and more phenolic hydroxyl groups, interact more favorably with amino acid residues in the α-amylase active site compared to EGC and EC. These findings reveal the mechanism of α-amylase inhibition by catechin monomers with different structures and provide the theoretical basis for the role of catechins as anti-glycemic components in the dietary management of diabetes.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117624"},"PeriodicalIF":6.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621469","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

Antimicrobial efficacy of chlorogenic acid against the mixture of Brochothrix thermosphacta and Pseudomonas lundensis and its application to vacuum-packaged chilled chicken

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-07 DOI: 10.1016/j.lwt.2025.117616

Xiaofang Deng , Yue Bai , Ziwei Song , Zaitian Wang , Zhilan Sun , Xing Zhang , Daoying Wang , Fang Liu

{"title":"Antimicrobial efficacy of chlorogenic acid against the mixture of Brochothrix thermosphacta and Pseudomonas lundensis and its application to vacuum-packaged chilled chicken","authors":"Xiaofang Deng , Yue Bai , Ziwei Song , Zaitian Wang , Zhilan Sun , Xing Zhang , Daoying Wang , Fang Liu","doi":"10.1016/j.lwt.2025.117616","DOIUrl":"10.1016/j.lwt.2025.117616","url":null,"abstract":"<div><div>The interaction between microorganisms is a major factor contributing to the deterioration of chilled chicken. Therefore, this study investigated the inhibitory mechanism of chlorogenic acid (CA) on <em>Pseudomonas lundensis</em> (PL) and <em>Brochothrix thermosphacta</em> (BT), and evaluated the preservative effect of CA treatment of chilled chickens inoculated with BT + PL in a vacuum-packed (3 °C–5 °C) condition. Results demonstrated that CA significantly inhibited the growth of BT and PL and disrupted their cell membrane. When 10 mg/mL CA was used to treat BT + PL for 10 min, the TVC of BT and PL decreased rapidly. CA was found to cause cell membrane damage and cell morphology deformation in BT and PL, as observed by scanning electron microscopy and confocal laser scanning microscopy. This finding was manifested by an increase in cell surface zeta potential, a decrease in intracellular ATP content, and an increase in extracellular alkaline phosphatase, protein, and K<sup>+</sup> content. CA effectively prolonged the shelf life of vacuum-packed chilled chicken. These merits were evidenced by the reduction in polypeptide content and TVB-N and the decrease in volatile odors such as nitrogen oxides, and inorganic sulfides in chilled chicken. These findings show how CA may be used in meat products as an antibacterial agent.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117616"},"PeriodicalIF":6.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591628","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

Development of low-calorie gels from sunflower pectin extracted by the assistance of ultrasound

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-07 DOI: 10.1016/j.lwt.2025.117609

Nerea Muñoz-Almagro , Peter J. Wilde , Antonia Montilla , Mar Villamiel

{"title":"Development of low-calorie gels from sunflower pectin extracted by the assistance of ultrasound","authors":"Nerea Muñoz-Almagro , Peter J. Wilde , Antonia Montilla , Mar Villamiel","doi":"10.1016/j.lwt.2025.117609","DOIUrl":"10.1016/j.lwt.2025.117609","url":null,"abstract":"<div><div>In this study, the effect of the application of ultrasound for the extraction of sunflower pectin on the elaboration of gels with sucrose, stevia and saccharin was investigated at pH values of 3.0, 4.6 and 6.8. The results pointed out that, in all the conditions tested, gels formed with ultrasound-extracted pectin were stronger than those obtained from pectin extracted with conventional methods. Thus, the optimal conditions to form a gel were Ca<sup>2+</sup> concentration 25 mg/g, pH 3.0 and 10% sucrose. Under the same conditions it was possible to make gels with similar characteristics to that of sucrose by replacing it with stevia or saccharin, obtaining gels with excellent properties and low glycemic index and caloric content, especially suitable for healthy fruit-derived products such as jams, to be used instead of those made with sucrose. These important differences in gelation could be probably due to differences in galacturonic acid (GalA) content, degree of methyl esterification and molecular weight (Mw) in pectin obtained by ultrasound.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117609"},"PeriodicalIF":6.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628493","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