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

Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear 淀粉基自增强纳米复合涂层对机械分级黄冠梨采后保鲜的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-26 DOI: 10.1016/j.lwt.2025.117852

Limin Dai, Yuan Chen, Changwei Li

{"title":"Postharvest preservation effects of starch-based self-reinforcing nanocomposite coatings on mechanically graded Huangguan pear","authors":"Limin Dai, Yuan Chen, Changwei Li","doi":"10.1016/j.lwt.2025.117852","DOIUrl":"10.1016/j.lwt.2025.117852","url":null,"abstract":"<div><div>Fruit coating preservation technology has garnered increasing attention. However, the current research mainly focuses on optimizing coating formulations while overlooking the influence of coated fruits under external mechanical treatment. This study developed two types of edible starch-based self-reinforcing nanocomposite coatings. The coatings differed in composition based on their reinforcing agents: starch nanocrystals (SNCs) and cross-linked starch nanocrystals (CSNCs). The application performance of the optimal nanostarch addition level of starch-based self-reinforcing coating after automatic mechanical grading of Huangguan pear was also studied. Specifically, the physicochemical properties of graded pears during the 4-week storage after the coating treatment were also explored, including weight loss rate, color, texture and biochemical activity. It was found both the starch-based self-reinforcing nanocomposite coatings could achieve the quality preservation effect on graded pears and the CSNCs-reinforced edible nanocomposite coating performed better in maintaining the appearance, texture and biochemical activity of pears. On day 28 of storage, CSNCs-reinforced coatings reduced weight loss, cell membrane permeability, POD and PPO enzyme activity of pears compared to SNCs-reinforced coatings. The results confirmed the potential of starch-based self-reinforcing nanocomposite coatings to improve the preservation effect of graded pears, thus contributing to the quality preservation of fruits and vegetables after automatic mechanical treatment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117852"},"PeriodicalIF":6.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895302","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

Effect of acidification with citric acid on the microbiological, chemical and quality characteristics of natural-style green table olives from Manzanilla and Hojiblanca cultivars 柠檬酸酸化对Manzanilla和Hojiblanca品种天然绿色桌橄榄微生物学、化学和品质特性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117841

José Luis Ruiz-Barba, Amparo Cortés-Delgado, Alfredo Montaño

{"title":"Effect of acidification with citric acid on the microbiological, chemical and quality characteristics of natural-style green table olives from Manzanilla and Hojiblanca cultivars","authors":"José Luis Ruiz-Barba, Amparo Cortés-Delgado, Alfredo Montaño","doi":"10.1016/j.lwt.2025.117841","DOIUrl":"10.1016/j.lwt.2025.117841","url":null,"abstract":"<div><div>The effect of acidification with citric acid on the microbiological and chemical characteristics and quality attributes of natural-style green table olives of the Manzanilla and Hojiblanca cultivars was investigated. Spontaneous and yeast-inoculated fermentations were performed on samples with added citric acid, and the corresponding non-acidified samples were used as controls. An additional treatment using lactic acid was also included for comparison purposes. Values of pH in all acidified samples were below 4.0 throughout fermentation, but in the controls the pH exceeded the safety limit of 4.3. The growth rate of yeasts in brine was significantly affected by the pH value. No other microbial group was detected in the fermenting brines. Treatment with citric acid was not effective in reducing oleuropein content compared to controls. Differences were found in the chemical composition between the samples treated with citric acid and the controls, these differences being more numerous in the Hojiblanca cultivar. In olives treated with lactic acid, compared to citric acid, the formation of lactate esters and a larger production of succinic acid were highlighted. Acidification with citric or lactic acid had no impact on the firmness and color parameters of Manzanilla olives, but significantly affected color of the Hojiblanca olives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117841"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883150","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

Double-layer active/intelligent film consists of lemon waste film and polyvinyl alcohol electrospun nanofibers for extending and monitoring the shelf-life of fresh beef 双层活性/智能膜由柠檬废膜和聚乙烯醇静电纺纳米纤维组成，用于延长和监测新鲜牛肉的货架期

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117845

Parisa Alizadeh Ajayi , Ainaz Alizadeh , Leila Roufegarinejad , Sajed Amjadi

{"title":"Double-layer active/intelligent film consists of lemon waste film and polyvinyl alcohol electrospun nanofibers for extending and monitoring the shelf-life of fresh beef","authors":"Parisa Alizadeh Ajayi , Ainaz Alizadeh , Leila Roufegarinejad , Sajed Amjadi","doi":"10.1016/j.lwt.2025.117845","DOIUrl":"10.1016/j.lwt.2025.117845","url":null,"abstract":"<div><div>This study presents the development of a novel double-layer smart packaging system, which combines lemon waste powder (LWP) film enriched with betalains and polyvinyl alcohol electrospun nanofibers activated with citral (CR/PVA NFs). The red beet betalains were incorporated into the LWP-based film at varying concentrations from 0 % to 8 % g/g of LWP to serve as a colorimetric indicator. The formulation with 8 % LWP was identified as the optimal choice due to its superior color indication, water barrier, and mechanical properties. Citral-loaded PVA NFs were then electrospun onto the optimized LWP film to create the double-layer structure. The chemical and crystalline structure analyses and thermal property evaluations confirmed the successful integration of the LWP film with the citral-loaded PVA NFs. Morphological studies demonstrated the smooth surface of the film and the uniform fibrillar structure of the citral-loaded PVA NFs with an average fiber diameter of 341.58 ± 62.44 nm. The double-layer film showed inhibition activity against two food-borne pathogenic bacteria (<em>Staphylococcus aureus</em> and <em>Escherichia coli</em>) with inhibition zones of 11 and 12 mm, respectively. Furthermore, the packaging system effectively extended the shelf life of fresh beef while monitoring its freshness, successfully detecting spoilage and regulating microbial growth, pH levels, total volatile basic nitrogen, and oxidation changes during storage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117845"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883149","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

Survival of Salmonella Typhimurium, Listeria monocytogenes, and their surrogates on cantaloupes after triple-washing with peroxyacetic acid 过氧乙酸三次洗涤后哈密瓜上鼠伤寒沙门菌、单核增生李斯特菌及其替代物的存活

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117821

Md Shafiul Islam Rion , Corey Coe , Joseph Katz , Gary Freshour , Carly Long , Kristen Matak , Annette Freshour , Jacek Jaczynski , Timothy Boltz , Xue Tang , Cangliang Shen

{"title":"Survival of Salmonella Typhimurium, Listeria monocytogenes, and their surrogates on cantaloupes after triple-washing with peroxyacetic acid","authors":"Md Shafiul Islam Rion , Corey Coe , Joseph Katz , Gary Freshour , Carly Long , Kristen Matak , Annette Freshour , Jacek Jaczynski , Timothy Boltz , Xue Tang , Cangliang Shen","doi":"10.1016/j.lwt.2025.117821","DOIUrl":"10.1016/j.lwt.2025.117821","url":null,"abstract":"<div><div>The study aimed to evaluate the survival of <em>Salmonella</em> Typhimurium, <em>Enterococcus faecium</em>, <em>Listeria monocytogenes</em>, and <em>Listeria innocua</em> on cantaloupes during storage and after triple-wash exposure (water-water-antimicrobial) with peroxyacetic acid (PAA). Bacteria were spot-inoculated onto cantaloupe surfaces prior to triple-washing for 45 s at each washing step using 0, 27, 54, and 96 ppm of PAA. Spread-plating and a modified most-probable-number (MPN) method were utilized for enumeration of cells. Results showed that D-values (pre-wash) for <em>S</em>. Typhimurium (2.47 h) on cantaloupes were lower (<em>P</em> < 0.05) than <em>E. faecium</em> (28.41 h), and the D-values (pre-wash) of <em>L. monocytogenes</em> (4.50 h) is also lower (<em>P</em> < 0.05) than <em>L. innocua</em> (7.24 h). Though all tested concentrations of PAA resulted in significant (<em>P</em> < 0.05) reduction of bacteria cells compared to the inoculated unwashed control, the greatest (<em>P</em> < 0.05) reduction of <em>S.</em> Typhimurium and <em>E. faecium</em> (4.55 vs 3.23 log<sub>10</sub> CFU/cm<sup>2</sup> and 3.38 vs 2.55 log<sub>10</sub> MPN/mL) occurred at 96 ppm. This concentration (96 ppm) also achieved 3–4 log reductions of <em>L. monocytogenes</em> and <em>L. innocua</em> population. Results suggest that <em>E. faecium</em> could be used as surrogate of <em>S.</em> Typhimurium and L. <em>monocytogenes</em> for antimicrobial washing validation studies on cantaloupes.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117821"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883153","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

Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics 基于风味代谢组学的啤酒及其蒸馏酒风味品质关键因素研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117832

Yiyuan Chen , He Huang , Ruiyang Yin , Shuo Wang , Jiaxin Hong , Yashuai Wu , Liyun Guo , Yumei Song , Dongrui Zhao , Jinyuan Sun , Xiaotao Sun , Mingquan Huang , Jinchen Li , Baoguo Sun

{"title":"Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics","authors":"Yiyuan Chen , He Huang , Ruiyang Yin , Shuo Wang , Jiaxin Hong , Yashuai Wu , Liyun Guo , Yumei Song , Dongrui Zhao , Jinyuan Sun , Xiaotao Sun , Mingquan Huang , Jinchen Li , Baoguo Sun","doi":"10.1016/j.lwt.2025.117832","DOIUrl":"10.1016/j.lwt.2025.117832","url":null,"abstract":"<div><div>Beer is one of the most widely consumed alcoholic beverages worldwide. Nowadays, consumers have increasingly prioritized personalized and high-quality products. Beer distilled spirits represents a notable example of this trend. However, the key quality factors between beer and its distilled spirits remain unclear, which significantly impedes the development of beer derivatives. In this study, a total of 260 trace components were identified by gas chromatography-mass spectrometry. Among them, 82 dual-effect flavor factors were identified through flavor expression evaluation (Osme, AEDA, OAV, and TAV). The random forest model, correlation analysis, and adding validation experiments were employed to screen eight key flavor quality factors (3-methyl-butanol, ethyl hexadecanoate, phenethyl acetate, <em>γ</em>-nonalactone, ethyl octanoate, 4-ethylguaiacol, maltol and <em>α</em>-terpineol) that significantly influenced the sensory attributes of malt aroma, caramel aroma, fermentation aroma, sweet taste, bitter taste, and astringency. The aforementioned key flavor quality factors can be employed as a primary indicator for the monitoring and optimization of quality processes in both beer and beer distilled spirits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117832"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895304","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

A novel bioinspired SERS platform for ultrasensitive bacterial detection 一种用于超灵敏细菌检测的新型生物启发SERS平台

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117838

Xiangyu Song , Huhu Wang , Mingyuan Huang , Xuefei Shao , Xinglian Xu

{"title":"A novel bioinspired SERS platform for ultrasensitive bacterial detection","authors":"Xiangyu Song , Huhu Wang , Mingyuan Huang , Xuefei Shao , Xinglian Xu","doi":"10.1016/j.lwt.2025.117838","DOIUrl":"10.1016/j.lwt.2025.117838","url":null,"abstract":"<div><h3>Salmonella</h3><div>Typhimurium (<em>S.</em> Typhimurium) is one of the greatest global concerns, as it causes zoonotic diseases. Human disease caused by the consumption of raw meat contaminated with <em>S.</em> Typhimurium are a major problem. Surface-enhanced Raman spectroscopy (SERS) has gained much attention as an ultrasensitive detection technique for the early monitoring of bacterial contamination. In this study, we proposed a SERS sandwich sensing method for developing a sensitive SERS bacterial sensor by integrating a signal element of dendritic mesoporous silica nanocarriers (DMSNs) loaded with plasma nanoparticles and SERS tags and an enrichment element of covalent organic frameworks encapsulated with magnetic Fe<sub>3</sub>O<sub>4</sub> nanoparticles with a sensitive magnetic response, which can synergistically increase the quantity and intensity of hotspots. The proposed SERS sandwich sensor demonstrated ultrahigh detection sensitivity (6.5 CFU/mL) and selectivity for <em>S.</em> Typhimurium. The constructed sensor could rapidly and accurately detect the target bacteria in spiked chicken samples. Thus, it provided a new approach and direction for the early detection of bacterial contamination in fresh meat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117838"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895305","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

Design and development of a refractance window drying system coupled with vacuum: Production of bioactive apple pomace powder 真空复合折光窗干燥系统的设计与开发：生物活性苹果渣粉的生产

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117848

Rodrigo Retamal, Helena Nuñez, Cristian Ramirez

{"title":"Design and development of a refractance window drying system coupled with vacuum: Production of bioactive apple pomace powder","authors":"Rodrigo Retamal, Helena Nuñez, Cristian Ramirez","doi":"10.1016/j.lwt.2025.117848","DOIUrl":"10.1016/j.lwt.2025.117848","url":null,"abstract":"<div><div>Drying is a widely used technique for food preservation and is continuously advancing to enhance efficiency and product quality. This study focused on developing a hybrid system that merges refractance window technology with vacuum drying (VRW). Apple pomace was dried using refractance window (RW) at 65, 75, and 85 °C under atmospheric pressure, VRW at the same temperatures, under vacuum pressure of 0.15, 0.25, and 0.45 bar, and using freeze-drying (FD) as a quality standard. The drying time, water activity, moisture content, particle size distribution, total soluble solids, color, polyphenol content, antioxidant activity, and dietary fiber content were measured. These results indicate that VRW reduced the drying time by 25 % compared with that of RW at 0.45 bar. RW and VRW showed similar results for water activity, moisture content, particle size distribution, and total soluble solids. Color analysis showed that overall VRW drying resulted in darkening; however, VRW at 85 °C and 0.45 bar achieved a color closer to freeze-drying. The highest polyphenol content was obtained with VRW at 65 °C and 0.45 bar, showing values comparable to those of FD, whereas RW yielded lower results. However, both RW and VRW exhibited antioxidant activities comparable to those obtained after FD.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117848"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895323","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

Influence of cooking and storage conditions on the formation of N-nitrosamines in processed meats and pickled fish 烹调和储存条件对加工肉类和腌制鱼类中n -亚硝胺形成的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-25 DOI: 10.1016/j.lwt.2025.117822

Pei-Shan Chih , Wan-Ru Wang , Chung-Yu Chen , Pei-Ru Yan , Trias Mahmudiono , Ching-Chang Lee , Hsiu-Ling Chen

{"title":"Influence of cooking and storage conditions on the formation of N-nitrosamines in processed meats and pickled fish","authors":"Pei-Shan Chih , Wan-Ru Wang , Chung-Yu Chen , Pei-Ru Yan , Trias Mahmudiono , Ching-Chang Lee , Hsiu-Ling Chen","doi":"10.1016/j.lwt.2025.117822","DOIUrl":"10.1016/j.lwt.2025.117822","url":null,"abstract":"<div><div>Nitrate in food may undergo transformation to nitrite via bacterial action, subsequently reacts with amine-based substances to form carcinogenic N-nitrosamines. The current study investigated the effects of different cooking methods and storage time on alterations in the levels of nitrate, nitrite, and N-nitrosamine in processed meats commonly consumed by the Taiwanese population. Processed meats were stored at 4 °C for 0, 3, and 7 days, followed by common Taiwanese cooking methods. The highest average concentration of total N-nitrosamines was found in stir-frying cured meat. Nitrate and nitrite levels decreased with storage time, whereas N-nitrosamine levels increased over the 7-day storage period. Results also suggested that prolonged storage time is a crucial factor affecting N-nitrosamine in processed meats, potentially more important than the cooking method. The findings of this study can guide cooking recommendations, and it may be advisable to avoid air-frying Taiwanese sausages due to the high concentrations of N-nitrosamines observed.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117822"},"PeriodicalIF":6.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895466","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

Evaluation of nitrosylmyoglobin production in autochthonous microorganisms isolated from Yunnan traditional fermented meats: Focus on coagulase-negative cocci 云南传统发酵肉制品中分离的本地微生物产亚硝基肌红蛋白的评价：以凝固酶阴性球菌为重点

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-24 DOI: 10.1016/j.lwt.2025.117837

Biqin Liu , Hong Li , Junfei Chen , Rong Tang , Yijin Zhu , Yongjin Hu , Lijing Liu , Qiao Shi

{"title":"Evaluation of nitrosylmyoglobin production in autochthonous microorganisms isolated from Yunnan traditional fermented meats: Focus on coagulase-negative cocci","authors":"Biqin Liu , Hong Li , Junfei Chen , Rong Tang , Yijin Zhu , Yongjin Hu , Lijing Liu , Qiao Shi","doi":"10.1016/j.lwt.2025.117837","DOIUrl":"10.1016/j.lwt.2025.117837","url":null,"abstract":"<div><div>Color-enhancing starter cultures can serve as substitutes for nitrites in meat products. Therefore, in this study, eighteen autochthonous microorganisms isolated from Yunnan fermented meats were screened for their ability to produce red coloration in a metmyoglobin model system. Subsequently, four coagulase-negative cocci — <em>Kocuria rhizophila, Mammaliicoccus vitulinus, Kocuria salsicia, and Staphylococcus epidermidis —</em> were selected. Western blot and NO production assays demonstrated the nitric oxide synthase (NOS) activity of these microorganisms. Their color-promoting effects were further validated based on pentacoordinate nitrosylmyoglobin production. Notably, the microbes were found to alter the oxidation states of myoglobin, promoting color generation in meat products. <em>K. rhizophila</em>, which showed the strongest NOS activity (0.83 ± 0.02 U/mL, <em>P</em> < 0.05), produced the highest amount of nitrosylmyoglobin (22.31 ± 0.71 ppm, <em>P</em> < 0.05) and generated the highest level of redness (10.38 ± 0.55, <em>P</em> < 0.05) after 7 days of fermentation. In contrast, the uninoculated control group showed a nitrosylmyoglobin concentration and redness value of 16.67 ± 0.71 ppm and 7.33 ± 0.47, respectively. This study is the first to detect NOS expression in <em>Kocuria</em> spp. and demonstrate the ability of these microbes to generate nitrosylmyoglobin <em>in situ</em>, expanding the range of potential starter cultures available for enhancing the color of meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117837"},"PeriodicalIF":6.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143912910","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

Novel insights into the coagulation mechanism induced by Dregea sinensis protease: rheological properties, molecular and microstructural changes Dregea sinensis蛋白酶诱导凝血机制的新见解：流变学特性、分子和微观结构变化

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-24 DOI: 10.1016/j.lwt.2025.117816

Tingting Yang , Xueting Zhang , Guangqiang Wei , Guanhua Tao , Yanan Shi , Aixiang Huang

{"title":"Novel insights into the coagulation mechanism induced by Dregea sinensis protease: rheological properties, molecular and microstructural changes","authors":"Tingting Yang , Xueting Zhang , Guangqiang Wei , Guanhua Tao , Yanan Shi , Aixiang Huang","doi":"10.1016/j.lwt.2025.117816","DOIUrl":"10.1016/j.lwt.2025.117816","url":null,"abstract":"<div><div>This study used rheology, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and molecular docking to explore the effects of <em>Dregea sinensis</em> (<em>D. sinensis</em>) protease at different stages (pre-curd, curd, post-curd) on milk gel gelling. The results demonstrated that milk gels in the curd stage had a water retention capacity of 76.89 ± 0.69 %, significantly higher than those in the pre-curd (62.14 ± 2.28 %) and post-curd stages (69.20 ± 1.33 %). Electrostatic interaction between protease and milk protein in the curd stage led to a small particle size (172.27 ± 1.52 nm) and a high zeta potential (−56.12 ± 3.46 mV), enhancing elastic modulus (G′) and viscous modulus (G″), thereby improving its structural stability. Microstructure exhibited a uniform, dense gel network and a stable crystal structure at 2θ = 19.98°, indicating a composite milk gel. FT-IR analysis demonstrated an absorption peak at 3432.62 cm<sup>−1</sup> for the –O-H stretching vibration in the curd stage. Molecular docking further verified that hydrogen bonding and hydrophobic interactions between <em>D. sinensis</em> protease and casein were primarily driven by the active amino acid residues Gln21, Gln94, and Arg142, facilitating the formation of a stable gel state structure. These findings highlight the potential for novel plant rennet in food innovation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117816"},"PeriodicalIF":6.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143878719","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