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

Investigation of self-assembly of daucosterol from eleocharis dulcis peel with γ-oryzanol for stabilized water-in-oil emulsion gels 榄香果皮中的龙葵甾醇与 γ-oryzanol 自组装用于稳定油包水型乳胶的研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-17 DOI: 10.1016/j.lwt.2024.117070

Yipeng Gu , Liang Shuai , Jinfeng Yang , Wenxuan Jiang , Xiaomei Yang

{"title":"Investigation of self-assembly of daucosterol from eleocharis dulcis peel with γ-oryzanol for stabilized water-in-oil emulsion gels","authors":"Yipeng Gu , Liang Shuai , Jinfeng Yang , Wenxuan Jiang , Xiaomei Yang","doi":"10.1016/j.lwt.2024.117070","DOIUrl":"10.1016/j.lwt.2024.117070","url":null,"abstract":"<div><div>This study investigated the novel application of daucosterol, a natural saponin from <em>eleocharis dulcis</em> peel, in stabilizing emulsion gels with γ-oryzanol. While daucosterol has known health benefits, its ability to stabilize emulsion gels had not yet been explored. This research examined the emulsification properties, microstructure, rheological behavior, stability, and intermolecular interactions of the resulting emulsion gels. Results showed that daucosterol effectively stabilized the emulsion gels, forming structured networks at higher concentrations. FT-IR analysis revealed significant intermolecular hydrogen bonding between daucosterol and γ-oryzanol, and XRD profiles indicated a transition from crystalline to amorphous structures. SEM images displayed denser network formations with increased daucosterol levels. Contact angle measurements demonstrated enhanced hydrophobicity with rising daucosterol concentration, which favored stable water-in-oil emulsions. Rheological assessments confirmed strong thermal stability, robust mechanical properties, and partial thixotropic recovery at higher daucosterol levels. Additionally, daucosterol-stabilized emulsions showed remarkable stability through storage, freeze-thaw cycles, and heat treatments. This stability was attributed to dense, network-like structures that effectively inhibited phase separation and droplet coalescence. Molecular interaction simulations further supported the formation of stable complexes between daucosterol and γ-oryzanol, sustained by hydrogen bonds and van der Waals forces. This study highlights daucosterol's potential as an innovative stabilizer for oil-water emulsion gels.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117070"},"PeriodicalIF":6.0,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702307","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 of tea seed oil adulteration based on near-infrared and Raman spectra information fusion 基于近红外和拉曼光谱信息融合的茶籽油掺假检测

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117064

Jiajun Zan, Hanlin Li, Lexiao Cai, Chengzhao Wu, Zhengxin Fan, Tong Sun

{"title":"Detection of tea seed oil adulteration based on near-infrared and Raman spectra information fusion","authors":"Jiajun Zan, Hanlin Li, Lexiao Cai, Chengzhao Wu, Zhengxin Fan, Tong Sun","doi":"10.1016/j.lwt.2024.117064","DOIUrl":"10.1016/j.lwt.2024.117064","url":null,"abstract":"<div><div>The adulteration of tea seed oil severely harms consumer interests, such as affecting the taste experience and economic losses, creating an urgent need for a rapid, efficient, and non-destructive detection method. In this study, near-infrared and Raman spectroscopy were used to detect the adulteration of tea seed oil with four common edible vegetable oils. After preprocessing the raw spectral data, three variable selection methods namely uninformative variable elimination, competitive adaptive reweighted sampling, and successive projections algorithm were used individually and consecutively to select key spectral variables. And the NIR and Raman characteristic variables were then fused to develop a discrimination model. The results indicate that normalization is the superior preprocessing method and consecutive variable selection methods are generally superior to single ones. The best NIR and Raman models, based on consecutive variable selection methods, achieve accuracy and F1 score of the prediction set of 95.652%, 97.479% and 92.754%, 95.868%, respectively. Spectral information fusion can fully utilize the spectral information, the accuracy and F1 score of the optimal binary adulteration discrimination model based on information fusion for calibration and prediction sets are all 100%. Meanwhile, the accuracy and F1 score of the multiple adulteration discrimination model are 98.225% and 98.932%, respectively. Therefore, the fusion of NIR and Raman spectral information can enable highly accurate discrimination of adulterated oil. The proposed method in this study will aid in developing portable detection devices for tea seed oil adulteration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117064"},"PeriodicalIF":6.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702301","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

Exploring local edible plants as potential prebiotic sources for their synbiotic applications 探索当地可食用植物作为潜在益生元来源的合成益生元应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117063

Sirikhwan Tinrat , Mullika Traidej Chomnawang

{"title":"Exploring local edible plants as potential prebiotic sources for their synbiotic applications","authors":"Sirikhwan Tinrat , Mullika Traidej Chomnawang","doi":"10.1016/j.lwt.2024.117063","DOIUrl":"10.1016/j.lwt.2024.117063","url":null,"abstract":"<div><div>This study investigates the identification of local edible plants as sources of inulin and evaluates their potential to promote probiotic growth and inhibit pathogenic bacteria, with the goal of advancing synbiotic development. Prebiotics, defined as dietary fibers that are selectively fermented by probiotics to confer health benefits, have garnered increasing attention in recent research. This study aimed to identify local edible plants as sources of inulin and assess their potential for functional food applications. Histochemical microscopic analysis revealed the presence of inulin crystals in fifteen edible plants. Crude inulin extracts from <em>Pachyrhizus</em> <em>erosus</em> and <em>Psidium</em> <em>guajava</em> L. showed notable prebiotic activity, promoting probiotic growth more effectively than standard inulin. Moreover, the cell-free supernatants of <em>Lactobacillus</em> <em>plantarum</em> ATCC14917, combined with the crude inulin extracts from <em>P.</em> <em>erosus</em> and <em>P.</em> <em>guajava</em> L., demonstrated significant bacteriostatic activity against <em>Staphylococcus</em> <em>aureus</em> ATCC25923. The synbiotic cultures exhibited strong bactericidal effects on <em>S.</em> <em>aureus</em> ATCC25923 and <em>Escherichia</em> <em>coli</em> ATCC25922, achieving a >90% inhibition rate (3–5 log CFU/mL reduction) after incubation. Notably, specific combinations, such as <em>L.</em> <em>plantarum</em> ATCC14917 with <em>P.</em> <em>guajava</em> L. and <em>Bifidobacterium</em> <em>longum</em> MTC1007 with <em>P.</em> <em>erosus</em>, yielded the highest prebiotic activity scores. These findings suggest that <em>Pachyrhizus</em> <em>erosus</em> and <em>Psidium</em> <em>guajava</em> L. are promising local sources of inulin, with the potential to support probiotic growth and contribute to the development of effective synbiotic formulations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117063"},"PeriodicalIF":6.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702380","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

Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies 通过汽爆对鞑靼荞麦粉进行改良以及相应无筋全麦饼干的质量特性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117066

Feng Kong , Yue Li , Xinru Qiu , Yuanshuai Jiang , Qinghua Zeng , Xingfeng Guo

{"title":"Modification of Tartary buckwheat flour via steam explosion and the quality characteristics of corresponding gluten-free whole-grain cookies","authors":"Feng Kong , Yue Li , Xinru Qiu , Yuanshuai Jiang , Qinghua Zeng , Xingfeng Guo","doi":"10.1016/j.lwt.2024.117066","DOIUrl":"10.1016/j.lwt.2024.117066","url":null,"abstract":"<div><div>Steam explosion (SE, at 0.3–0.7 MPa for 3–7 min) was employed to modify the physicochemical properties of Tartary buckwheat (TB) flour, and the eating quality and starch digestibility of corresponding gluten-free whole-grain TB cookies was assessed. The results illustrated that SE enhanced the water-extractable arabinoxylans content in TB flour by 24%–152%. SE increased the random coil content while decreasing the α-helix content, and starch of SE flours had lower relative crystallinity and degree of short-range order. The water-holding capacity significantly increased with SE at moderate conditions. Additionally, SE flours enhanced the spread ratio of the cookies. Compared to cookies made with native TB flour, the digestibility of starch in cookies made with SE flour was significantly lower, and their resistant starch content was higher. The sensory evaluation attributes of SE cookies were superior to those of native cookie in terms of texture, smell, and form attributes. This study elucidates the action mechanism of SE modification on the properties of TB flours and cookies, offering a reference for the application of SE treatment on whole grain processing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117066"},"PeriodicalIF":6.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702305","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

Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages 仅用麦角固醇稳定的皮克林乳液作为一种新的脂肪替代品，可提高猪肉香肠的质量

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117061

Yaxin Wang , Pengya Du , Kai Lin , Pengfei Dong , Yuanhao Guo , Jinling Cao , Yanfen Cheng , Feier Cheng , Shaojun Yun , Cuiping Feng

{"title":"Pickering emulsion stabilized by ergosterol solely as a new fat substitute improves the quality of pork sausages","authors":"Yaxin Wang , Pengya Du , Kai Lin , Pengfei Dong , Yuanhao Guo , Jinling Cao , Yanfen Cheng , Feier Cheng , Shaojun Yun , Cuiping Feng","doi":"10.1016/j.lwt.2024.117061","DOIUrl":"10.1016/j.lwt.2024.117061","url":null,"abstract":"<div><div>The present study aimed to develop healthier sausages by utilizing ergosterol-stabilized Pickering emulsion as a substitute for animal fat. In this context, a Pickering emulsion stabilized with ergosterol was developed, and its impact on the sausage quality was investigated by replacing 25%–100% of pork backfat. Our findings revealed that the W/O emulsion exhibited superior freeze-thaw stability. All meat pastes displayed distinct gel-like rheological behavior, with the highest values observed at 50% fat substitution. Notably, sausages reformulated with 50% emulsion showed enhanced uniformity and compactness, resulting in a significant reduction in cooking loss, L∗ values, and b∗ values, while exhibiting a notable increase in a∗ values. The texture properties reached their maximum at 50% fat substitution. Furthermore, 50% fat replacement decreased the relaxation time of T<sub>2b</sub> and increased the proportion of bound and immobilized water. Reformulation with 50% emulsion not only generated novel flavor substances but also led to an increased PUFA/SFA ratio as well as decreased atherogenic index and thrombogenic index. In conclusion, reformulating with 50% emulsion significantly improved the physicochemical characteristics and fatty acid composition of pork sausages, which highlights the promising potential of ergosterol-stabilized Pickering emulsion as an effective alternative for fats in meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117061"},"PeriodicalIF":6.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701618","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

Evaluating protein quality in edible insects: A comparative analysis of house cricket, yellow mealworm, and migratory locust using DIAAS methodologies 评估食用昆虫的蛋白质质量：使用 DIAAS 方法对家养蟋蟀、黄粉虫和蝗虫进行比较分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-16 DOI: 10.1016/j.lwt.2024.117062

Barbora Lampová , Anežka Kopecká , Petr Šmíd , Martin Kulma , Michal Kurečka , Nives Ogrinc , David Heath , Lenka Kouřimská , Ivo Doskočil

{"title":"Evaluating protein quality in edible insects: A comparative analysis of house cricket, yellow mealworm, and migratory locust using DIAAS methodologies","authors":"Barbora Lampová , Anežka Kopecká , Petr Šmíd , Martin Kulma , Michal Kurečka , Nives Ogrinc , David Heath , Lenka Kouřimská , Ivo Doskočil","doi":"10.1016/j.lwt.2024.117062","DOIUrl":"10.1016/j.lwt.2024.117062","url":null,"abstract":"<div><div>Edible insects have garnered attention as a sustainable and nutritious food source, offering a solution to food security challenges. They are rich in protein, healthy fats, and essential nutrients like vitamins and minerals. This study investigated the protein quality of three edible insect species—<em>Acheta domesticus</em> (house cricket), <em>Tenebrio molitor</em> (yellow mealworm), and <em>Locusta migratoria</em> (migratory locust). The results demonstrated that all insects are rich in protein, ranging from 67.49 to 72.36 g per 100 g of dry weight, with a complete profile of essential amino acids, notably high in leucine. The total protein digestibility, reflecting the percentage of absorbed protein, ranged from 74.47% to 85.18%, indicating efficient utilization by the human body. In order to provide a more comprehensive assessment of protein quality, this study employed the digestible indispensable amino acid score (DIAAS), offering a comprehensive approach to protein quality assessment based on the human body's requirements for essential amino acids. For DIAAS, three calculation methods were used, incorporating a universal conversion factor of 6.25, an insect-specific conversion factor of 5.33, and the sum of amino acids. Using a conversion factor of 5.33 for protein calculation resulted in higher DIAAS values than using a factor of 6.25. The method based on the sum of individual amino acids in the dry matter provided the DIAAS values in the following order: 96.61 ± 8.86% for house cricket, 89.71 ± 9.22% for migratory locust, and 103.32 ± 10.11% for yellow mealworm, indicating good to excellent protein quality for all insect species. These findings highlight the importance of accurate protein content determination and its impact on assessing the nutritional quality of edible insects.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117062"},"PeriodicalIF":6.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702306","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

Investigating the non-covalent interactions between rutin and superoxide dismutase: Focus on thermal stability, structure, and in vitro digestion 研究芦丁和超氧化物歧化酶之间的非共价相互作用：关注热稳定性、结构和体外消化

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116977

Yang Zhao , Kun Chen , Lei Rao , Yichen Hu , Haixia Yang , Yongtao Wang , Liang Zhao , Xiaojun Liao

{"title":"Investigating the non-covalent interactions between rutin and superoxide dismutase: Focus on thermal stability, structure, and in vitro digestion","authors":"Yang Zhao , Kun Chen , Lei Rao , Yichen Hu , Haixia Yang , Yongtao Wang , Liang Zhao , Xiaojun Liao","doi":"10.1016/j.lwt.2024.116977","DOIUrl":"10.1016/j.lwt.2024.116977","url":null,"abstract":"<div><div>Rutin is prone to degradation during processing, highlighting the need for a suitable protein system for its delivery. This study evaluated the effects of pH and concentration ratios on the interaction between rutin and superoxide dismutase (SOD), aiming to develop a suitable non-covalent delivery system. The highest thermal stability was observed at pH 4 with a rutin-to-SOD concentration ratio of 5:1, where the melting temperature (Tm) reached 67.8 °C, and the half-life was 176 min. Infrared spectroscopy and particle size analysis revealed that rutin has minimal impact on the secondary structure of SOD; however, high concentrations of rutin influence the quaternary structure of SOD, leading to aggregation. Molecular docking and molecular dynamics simulations further confirmed that the interaction between rutin and SOD occurs through hydrogen bonding and hydrophobic interactions, with pH altering their binding sites. At pH 5 and pH 6, the digestive stability of the SOD-rutin complex was the highest. This study provides a theoretical basis for the preparation of highly stable SOD-rutin complexes and identifies a new protein system for the stabilization of rutin.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116977"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654543","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

Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise 葵花蜡基油脂泡沫的制备及其在充气式减脂蛋黄酱中的应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117021

Lijuan Han , Mengjie Liu , Yahui Sun , Jinyu Chen , Weinong Zhang , Hailong Zhang , Yanxia Cong

{"title":"Preparation of sunflower wax-based oleofoams and its application in inflatable reduced-fat mayonnaise","authors":"Lijuan Han , Mengjie Liu , Yahui Sun , Jinyu Chen , Weinong Zhang , Hailong Zhang , Yanxia Cong","doi":"10.1016/j.lwt.2024.117021","DOIUrl":"10.1016/j.lwt.2024.117021","url":null,"abstract":"<div><div>The present work aimed to prepare inflatable reduced-fat mayonnaise by using sunflower wax-based oleofoams (SWOF) as an oil phase. The effects of SW concentrations on the microstructure and the physical properties of oleofoams were investigated. Then the stable oleofoam formulations were chosen to prepare inflatable mayonnaise, and the functionality related to the physical (textural properties and thermal stability) and sensory attributes (appearance, color, and viscosity) of inflatable reduced-fat mayonnaise was compared with commercial low-fat mayonnaise (CLFM) & full-fat mayonnaise (CFFM). The microstructure study of SWOF indicated the presence of clearly visible SW crystals at the air-oil boundary and inside the continuous phase. This suggests that the stability of SWOF was accomplished through both Pickering and network crystallization. The SWOF exhibited a multi-layered sandwich structure, and the crystal layer thickness increased in oleofoams as the SW concentration rose. The oleofoams containing exceeded 6 wt% SW had better foamability and stability, a more elastic network, and a clear surface texture. Inflatable mayonnaise prepared by 10SWOF had comparable brightness, mouthfeel, and texture to CLFM, but sensitized to temperature. In general, the whipped mayonnaise prepared in this investigation had an acceptable appearance and textural properties and was suitable for foods that do not require heating.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117021"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654473","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

Physicochemical characterization of thermally oxidized rapeseed oil: An insight into combining acoustic diagnostic technique and chemometrics 热氧化菜籽油的物理化学特征：声学诊断技术与化学计量学相结合的启示

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116994

Jing Yan , Yingling Zhang , Hui Liang , Zibin Jiao , Lifan Song , Ji Liu , Qing Zhang , Yaowen Liu , Wen Qin

{"title":"Physicochemical characterization of thermally oxidized rapeseed oil: An insight into combining acoustic diagnostic technique and chemometrics","authors":"Jing Yan , Yingling Zhang , Hui Liang , Zibin Jiao , Lifan Song , Ji Liu , Qing Zhang , Yaowen Liu , Wen Qin","doi":"10.1016/j.lwt.2024.116994","DOIUrl":"10.1016/j.lwt.2024.116994","url":null,"abstract":"<div><div>This study aimed to apply an ultrasonic pulse-echo system to characterize thermally oxidized rapeseed oil. After 60 h of heating treatment (165 ± 5 °C), the physicochemical (density, viscosity, acid value, iodine value and polar compounds) and acoustic properties (velocity, acoustic impedance, maximum amplitude of the first echo, difference in amplitude, and area under the curve) of rapeseed oil were measured. Support vector machine, random forest (RF), and backpropagation neural network algorithms were used to establish quantitative prediction models for viscosity and polar compounds based on the acoustic properties of rapeseed oil. The results indicated significant correlations between acoustic impedance and viscosity (R = 0.70), as well as between acoustic impedance and polar compounds (R = 0.79). Heating treatment reduced oil unsaturation and led to the formation of oxidative and polymeric compounds, which in turn increased the velocity and impedance, while decreasing the other three acoustic features. The RF model yielded the best performance in predicting viscosity (R<sup>2</sup> = 0.7944) and polar compounds (R<sup>2</sup> = 0.8385). These findings highlight that ultrasonic technology not only accurately predicts key quality parameters, but also provides a rapid, non-destructive, and cost-effective alternative to traditional methods for characterizing thermally oxidized rapeseed oil.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116994"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654406","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

Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties 云杉、松树和冷杉针叶作为全麦面包强化剂的可持续配料：增强营养和功能特性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117055

Marina Fidelis , Jenni Tienaho , Francesco Meneguzzo , Juha-Matti Pihlava , Magnus Rudolfsson , Eila Järvenpää , Haruhiko Imao , Jarkko Hellström , Jaana Liimatainen , Petri Kilpeläinen , Baoru Yang , Tuula Jyske

{"title":"Spruce, pine and fir needles as sustainable ingredients for whole wheat bread fortification: Enhancing nutritional and functional properties","authors":"Marina Fidelis , Jenni Tienaho , Francesco Meneguzzo , Juha-Matti Pihlava , Magnus Rudolfsson , Eila Järvenpää , Haruhiko Imao , Jarkko Hellström , Jaana Liimatainen , Petri Kilpeläinen , Baoru Yang , Tuula Jyske","doi":"10.1016/j.lwt.2024.117055","DOIUrl":"10.1016/j.lwt.2024.117055","url":null,"abstract":"<div><div>This study investigated green needles and fine twigs (NT) from spruce, pine, and fir, widely available forest by-products, as potential functional ingredients and natural preservatives for whole wheat bread fortification. The effects of replacing water with NT extracts at 0, 35, and 70% levels were assessed on bread's secondary metabolite profiling, bioactivity, nutrition, and quality. The NT-bread demonstrated good stability of compounds analyzed by HPLC-DAD after 24 and 72 h, with a notable increase in the content of several polyphenols after 72 h of storage. This increase was correlated closely with an over 80% enhancement in antioxidant activity during storage, suggesting extended shelf-life. A total of 115 compounds were identified by UHPLC-QTOF-MS/MS, including flavonoids, phenolic acids, alkaloids, stilbenes, lignans, resin acids, and gibberellins. Among the substitution levels, 35% , particularly pine NT-fortified bread, was sufficient to enhance functionality while preserving bread quality and sensory acceptability, making it a strong candidate for further development as a bioactive product. Overall, the findings demonstrate the valorization potential of underutilized NT as natural antioxidants and will help provide the industry with phytochemical compositional information. This study highlights the broader applicability of these side streams by employing a green extraction technique (hydrodynamic cavitation) that yields valuable compounds, promotes sustainability, and supports the circular economy through a cost-effective and efficient process.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117055"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702374","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