LWT - Food Science and Technology最新文献_第4页

Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-07 DOI: 10.1016/j.lwt.2025.117598

Jingyu Wang , Zixu Wang , Lujuan Xing , Lei Jin , Ye Tao , Xianqi Yao , Wangang Zhang

{"title":"Effects of Toona sinensis seed polyphenols on pork myofibrillar protein oxidative modification, structure and physicochemical properties","authors":"Jingyu Wang , Zixu Wang , Lujuan Xing , Lei Jin , Ye Tao , Xianqi Yao , Wangang Zhang","doi":"10.1016/j.lwt.2025.117598","DOIUrl":"10.1016/j.lwt.2025.117598","url":null,"abstract":"<div><div>This study was designed to investigate the effects of <em>Toona sinensis</em> seed polyphenols (TSSs) (0, 0.1, 0.3, 0.5, and 1.0%) on the structure and physicochemical properties of pork myofibrillar protein (MP) under the Fenton oxidation system. The results showed that the TSSs could suppress MP oxidation. Low concentrations of TSSs (0.1% and 0.3%) could cause a decrease in the content of carbonyl and dityrosine while reduce the loss of total SH, reactive SH, and free amino groups. However, high concentrations of TSSs (0.5% and 1.0%) were observed with opposite phenomenon for the above index. Meanwhile, the TSSs significantly improved the physicochemical properties of MP with better solubility, turbidity, particle size, and zeta potential observed at 0.3% treatment (<em>P < 0.05</em>) compared to other groups. SDS-PAGE showed that TSSs could inhibit the polymerization primarily formed by MHC through S-S bonds, which was verified by nano LC-ESI-MS/MS analysis. Otherwise, TSSs could increase the α-helix content at moderate concentrations of TSSs (0.1% and 0.3%) but decrease the intrinsic fluorescence intensity and the surface hydrophobicity with increasing levels of TSSs. Thus, inhibited protein oxidation, and modified structure and physicochemical properties of MPs under the Fenton oxidation system can be better achieved by 0.3% TSSs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117598"},"PeriodicalIF":6.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610473","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

Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-07 DOI: 10.1016/j.lwt.2025.117600

Wenbin Du , Qianli Ma , Zongzhuang Fang , Yongzhao Bi , Dongliang Li , Ling Yang , Feng Liu , Zhouwei Duan , Hui Xie

{"title":"Sensomics-based characterization of perceptual interactions between key odorants and polyphenols in Wuzhishan black tea","authors":"Wenbin Du , Qianli Ma , Zongzhuang Fang , Yongzhao Bi , Dongliang Li , Ling Yang , Feng Liu , Zhouwei Duan , Hui Xie","doi":"10.1016/j.lwt.2025.117600","DOIUrl":"10.1016/j.lwt.2025.117600","url":null,"abstract":"<div><div>This study is the first to reveal the key aroma compounds generated during Wuzhishan black tea preparation and their interactions with tea polyphenols. Volatiles in Wuzhishan black tea were characterized using acidic volatile fraction/neutral and basic volatile fraction–solvent assisted flavor evaporation combined with aroma extract dilution analysis and gas chromatography–mass spectrometry–olfactometry. A total of 79 odorants were identified in fresh tea-leaves (33), tea leaves (36), and tea infusion (36), with 36 odorants quantified using authentic chemicals and stable isotope dilution assays, and corrected for recovery coefficients. Based on sensory evaluation, the odor activity depended on perceptual interactions between the key odorants and tea polyphenols in tea infusion. The S-curve method was used to evaluate changes in olfactory threshold (OT). In a binary mixture of tea polyphenols and key odorants, the OT of hexanal, octanal, hexanol, nonanol, 2-heptanone, benzaldehyde, and 1-octen-3-ol showed a significant increase, indicating that tea polyphenols effectively interact with these key odorants.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117600"},"PeriodicalIF":6.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591434","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

Novel insights into the metabolic characteristics and potential probiotic activity of fermented Malus prunifolia juice

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-06 DOI: 10.1016/j.lwt.2025.117613

Yanan Xia , Jianli Li , Yule Liu, Yufan Su, Yongfu Chen

{"title":"Novel insights into the metabolic characteristics and potential probiotic activity of fermented Malus prunifolia juice","authors":"Yanan Xia , Jianli Li , Yule Liu, Yufan Su, Yongfu Chen","doi":"10.1016/j.lwt.2025.117613","DOIUrl":"10.1016/j.lwt.2025.117613","url":null,"abstract":"<div><div>To improve the flavour and probiotic properties of <em>Malus prunifolia</em> (MP), we prepared fermented MP juice with a mixture of plant-derived probiotics. Changes in the quality of the MP juice during fermentation were explored alongside the differences in its metabolites and potential probiotic components. Results showed that the flavour of MP juice was enhanced after fermentation, and the main flavour compounds of MP included aromatic components and alkanes. Thirty compounds, including phlorizin and benzaldehyde, were prominent in the MP juice. After fermentation, 44 differential metabolites were produced, including maltitol, isoniazamide and gentisin, showed significant increase in their levels. The potential probiotic components present in fermented MP juice included caffeic, hydroxycinnamic and sinapic acids. It is speculated that fermented sea-red fruit juice had obvious anti-oxidant and anti-viral properties and could prevent alcoholic fatty liver and neurological diseases. Glucose and carbohydrate metabolism were crucial pathways involved in fermentation. The results of this study provide a theoretical basis for the deep processing and industrial development of MP.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117613"},"PeriodicalIF":6.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579329","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

Enhancement of non-destructive chicken freshness prediction using Vis/NIR spectroscopy through wavelength selection and data augmentation

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-06 DOI: 10.1016/j.lwt.2025.117602

Hyun-Jun Kim , Jiwon Ryu , Ghiseok Kim , Cheorun Jo

{"title":"Enhancement of non-destructive chicken freshness prediction using Vis/NIR spectroscopy through wavelength selection and data augmentation","authors":"Hyun-Jun Kim , Jiwon Ryu , Ghiseok Kim , Cheorun Jo","doi":"10.1016/j.lwt.2025.117602","DOIUrl":"10.1016/j.lwt.2025.117602","url":null,"abstract":"<div><div>This study aimed to develop a non-destructive prediction model for chicken meat quality using Vis/NIR spectroscopy of drip. Chicken meat was vacuum-packaged and refrigerated at 4 °C for 13 days. Drip samples were analyzed for metabolites and Vis/NIR spectra. Microbial composition changes during storage were evaluated using 16S rRNA. Dominant bacteria, including <em>Carnobacterium</em>, <em>Lactococcus</em>, and <em>Serratia</em>, were identified, which contributed to metabolite changes such as the increase in cadaverine, putrescine, and tyramine and the decrease in inosine monophosphate, tyrosine, and uridine monophosphate (UMP). Prediction models were developed using partial least squares regression (PLSR) to enhance performance through wavelength selection by VIP-PLSR and spectral augmentation, including offset, multivariate normal sampling (MVN), and extended multivariate signal augmentation (EMSA). Optimal models for six metabolites were identified, each demonstrating efficacy through either wavelength selection or augmentation methods. The VIP-PLSR model showed the highest predictive performance for cadaverine (R<sup>2</sup> = 0.79), putrescine (R<sup>2</sup> = 0.77), and tyramine (R<sup>2</sup> = 0.73), while spectral augmentation using the MVN method yield the highest performance for UMP (R<sup>2</sup> = 0.82). The combination of wavelength selection and spectral augmentation provided superior results for acetate and tyrosine, with EMSA (R<sup>2</sup> = 0.64) and MVN methods (R<sup>2</sup> = 0.88), respectively. Therefore, wavelength selection and spectral augmentation could enhance predictive performance of the models.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117602"},"PeriodicalIF":6.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579626","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

Comparative analysis of cold-pressed and hot-pressed coconut oil extraction: Implications for quality and antioxidant capacity

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-06 DOI: 10.1016/j.lwt.2025.117614

Xingyang Guo , He Huang , Xiaoming Jiang , Chao Chang , Pan Gao , Wu Zhong , Chuanrong Hu , Dongping He , Jiaojiao Yin

{"title":"Comparative analysis of cold-pressed and hot-pressed coconut oil extraction: Implications for quality and antioxidant capacity","authors":"Xingyang Guo , He Huang , Xiaoming Jiang , Chao Chang , Pan Gao , Wu Zhong , Chuanrong Hu , Dongping He , Jiaojiao Yin","doi":"10.1016/j.lwt.2025.117614","DOIUrl":"10.1016/j.lwt.2025.117614","url":null,"abstract":"<div><div>Coconut oil, a natural oil widely utilized in the food, cosmetics, and pharmaceutical sectors, is significantly influenced by varieties and processing techniques. This study compared cold-pressed and hot-pressed extraction methods for coconut oil from four coconut varieties, evaluating their physicochemical properties, fatty acid composition, and antioxidant capacity. The results revealed that cold-pressed coconut oil exhibited superior control over parameters such as acid value, peroxide value, polycyclic aromatic hydrocarbons (PAHs), and 3-monochloropropane-1,2-diol (3-MCPD) esters, along with enhanced antioxidant capacity. Lauric acid, the predominant fatty acid in coconut oil, ranged from 47.68% to 50.08% in these oils. A significant negative correlation was observed between lauric acid and peroxide value/MCPD/PAHs, while a positive association existed between phenolic compounds and antioxidant capacity. Principal component analysis identified cold-pressed coconut oil from the W4 coconut variety as exhibiting the highest quality, characterized by lower acid value, MCPD and PAHs levels, higher lauric acid content, and potent antioxidant capacity. This study highlights the advantages of cold-pressed coconut oil, particularly from the W4 coconut variety, for superior quality across various parameters, offering valuable insights for the production and processing of coconut oil. These findings contribute to the advancement and application of high-quality coconut oil products in the industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117614"},"PeriodicalIF":6.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579628","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

Deciphering composition-structure-taste relationship of black tea-infusion via assessments of nanoparticles by centrifugal treatment

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-06 DOI: 10.1016/j.lwt.2025.117601

Yifan Li , Weichun Pan , Zhihui Feng , Feina Gu , Jianxin Chen , Fang Wang , Jieqiong Wang , Mingming Zhang , Chunmei Li , David Julian McClements , Junfeng Yin

{"title":"Deciphering composition-structure-taste relationship of black tea-infusion via assessments of nanoparticles by centrifugal treatment","authors":"Yifan Li , Weichun Pan , Zhihui Feng , Feina Gu , Jianxin Chen , Fang Wang , Jieqiong Wang , Mingming Zhang , Chunmei Li , David Julian McClements , Junfeng Yin","doi":"10.1016/j.lwt.2025.117601","DOIUrl":"10.1016/j.lwt.2025.117601","url":null,"abstract":"<div><div><em>Keemun</em> tea infusion was selected as a model system under various centrifugation speeds to build a relationship among chemical composition, properties of nanoparticles in tea infusion (Tea-NPs), and tea tastes via chemical analyses, sensory evaluation, and light scattering techniques. The research results showed that the hydrodynamic radius (<em>R</em><sub><em>h</em></sub>) of the Tea-NPs in the black tea infusion ranged from 100 to 250 nm, with a negative charge (−10 to −13 mV). The gyration radius (<em>R</em><sub><em>g</em></sub>) and zeta-potential assessments elucidated that Tea-NPs underwent structural modifications, which altered their size, shape, and compactness. High-speed centrifugation caused the dissolution of components such as polysaccharides in the Tea-NPs, and changes in the particle compactness and aggregation altered the structure of the Tea-NPs, resulting in an increase in <em>R</em><sub><em>h</em></sub>, while reducing the bitterness and enhancing the overall flavor of the tea infusion. This study highlights the important role of Tea-NPs in tea quality evaluation and their potential to drive innovative methods for improving tea product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117601"},"PeriodicalIF":6.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610476","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

Integrated transcriptome and proteome analysis reveals the regulatory mechanisms of citric acid and L-Cysteine treatment in mitigating browning and senescence of postharvest litchi fruit

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-05 DOI: 10.1016/j.lwt.2025.117604

Lu Xiao , Hua Huang , Wenwen Liu , Xue Li , Jie Zhao , Shuilian Liang , Qiwei Guan , Huiling Yan , Xu Wang , Yan Chen

{"title":"Integrated transcriptome and proteome analysis reveals the regulatory mechanisms of citric acid and L-Cysteine treatment in mitigating browning and senescence of postharvest litchi fruit","authors":"Lu Xiao , Hua Huang , Wenwen Liu , Xue Li , Jie Zhao , Shuilian Liang , Qiwei Guan , Huiling Yan , Xu Wang , Yan Chen","doi":"10.1016/j.lwt.2025.117604","DOIUrl":"10.1016/j.lwt.2025.117604","url":null,"abstract":"<div><div>Litchi is susceptible to browning and senescence after harvest, with a short shelf-life of only 2 days at room temperature. Our study optimized a preservative treatment (1% citric acid and 1g L<sup>−1</sup> L-cysteine), significantly enhanced the storage quality and extended the shelf-life of litchi fruit by 4–6 days. This treatment effectively reduced the respiration rate, decay rate, and browning degree of litchi fruit, lowered the level of malondialdehyde, protein carbonylation, and H<sub>2</sub>O<sub>2</sub>, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD), and laccase (Lac) of litchi pericarp, while maintained the total soluble solids (TSS) and VC content of litchi pulp. Transcriptome and proteome analyses showed the treatment modulated oxidation-reduction system, phenylpropanoid and flavonoid biosynthesis pathways, fungal inhibition, and cell wall metabolism. Specifically, it promoted ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity, maintained anthocyanin and total phenols (TPs) contents, improved the gene and protein expression levels of glutathione transferase (GST), L-ascorbate oxidase (AAO), FAD-binding proteins, dirigent proteins (DIRs), chitinases, cytochrome P450, and others. Our research presents an improved method to extend litchi fruit's shelf-life at room temperature and a theoretical foundation for further preservation mechanism studies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117604"},"PeriodicalIF":6.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579332","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 the prebiotic potential of unpurified apple dietary fibre concentrate

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117608

Ana A. Vaz , Gemma Bellí , Gemma Oms-Oliu , Olga Martín-Belloso , Isabel Odriozola-Serrano

{"title":"Exploring the prebiotic potential of unpurified apple dietary fibre concentrate","authors":"Ana A. Vaz , Gemma Bellí , Gemma Oms-Oliu , Olga Martín-Belloso , Isabel Odriozola-Serrano","doi":"10.1016/j.lwt.2025.117608","DOIUrl":"10.1016/j.lwt.2025.117608","url":null,"abstract":"<div><div>Apple processing generates significant quantities of residues, harming the environment and leading to wasted functional ingredients, mostly Dietary Fibre (DF) and bioactive compounds. However, apple by-products could be introduced into the food chain as Unpurified Apple Dietary Fibre Concentrate (UADFC), which could serve as a health-promoting food ingredient. Hence, this study aims to characterise the nutritional and techno-functional properties of the UADFC and to evaluate its potential as a prebiotic. The results revealed that UADFC contained nearly 20% DF and a concentration of 4963 mg/kg of free phenolic compounds measured by HPLC. After <em>in vitro</em> gastrointestinal digestion, 5981 mg/kg of free phenolic compounds were found. The decrease in total phenolic compounds after <em>in vitro</em> colonic digestion (to 112 mg/kg) could be attributed to chemical transformations by the gut microbiota. Additionally, the digestion of UADFC increased the relative abundance of probiotic microorganisms such as <em>Bifidobacterium</em> and <em>Lactobacillus</em> spp., as analysed by qPCR. Furthermore, the digestion of UADFC released a significant amount of Short Chain Fatty Acids (SCFAs), particularly butyric acid (10.01 mM), as quantified using gas chromatography. This is likely related to the observed increase in <em>Bifidobacterium</em> and <em>Lactobacillus</em> spp. Based on these results, UADFC could be classified as a prebiotic.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117608"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621468","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

Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117605

Qingfeng Yang , Xiaofu Zhang , Wenchun Fan , Lei Shao , Li Chen , Wei Yang , Simin Fan , Chaoqiao Zhu , Dequan Zhang , Chengli Hou

{"title":"Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage","authors":"Qingfeng Yang , Xiaofu Zhang , Wenchun Fan , Lei Shao , Li Chen , Wei Yang , Simin Fan , Chaoqiao Zhu , Dequan Zhang , Chengli Hou","doi":"10.1016/j.lwt.2025.117605","DOIUrl":"10.1016/j.lwt.2025.117605","url":null,"abstract":"<div><div>Extending the shelf life of fresh yak meat remains challenging, and the impact of packaging with different oxygen barrier properties on storage quality is unclear. In this study, the effects of oxygen barrier multilayer films (MFs) with oxygen transmission rates (OTR) range of 0–10, 20–100, and above 1000 cm<sup>3</sup>/m<sup>2</sup>/day, which are commonly used in the industry, on the quality and microbial community of yak meat during super-chilled storage were investigated. The results suggested MFs with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day significantly delayed pH increase while maintaining brightness and water holding capacity over a 10-day storage period. Texture analysis revealed the samples packaged with high oxygen barrier MFs exhibited higher hardness compared to other groups during the 15-day storage. Total viable counts (TVC) results indicated oxygen barrier MFs with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day could inhibit bacteria growth and extend the shelf life to 20 days (TVC <6.0 log CFU/g). Microbial community analysis revealed oxygen barrier MFs with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day reduced the relative abundance of <em>Pseudomonas</em> and overall diversity of the microbial community in yak meat after 20 days of storage. These results imply that oxygen barrier packaging with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day is highly effective in yak meat preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117605"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562199","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 7S/11S ratio on the physicochemical properties of soy protein isolate-linoleic acid films

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117610

Rongxue Zhou, Yuan Zhao, Linfan Shi, Zhongyang Ren, Wuyin Weng

{"title":"Effect of 7S/11S ratio on the physicochemical properties of soy protein isolate-linoleic acid films","authors":"Rongxue Zhou, Yuan Zhao, Linfan Shi, Zhongyang Ren, Wuyin Weng","doi":"10.1016/j.lwt.2025.117610","DOIUrl":"10.1016/j.lwt.2025.117610","url":null,"abstract":"<div><div>The effect of 7S/11S ratio on the physicochemical properties of soy protein isolate (SPI) and SPI-linoleic acid (LA) films was studied. The apparent viscosity in the film-forming solution and the oil droplet size in the film-forming emulsion increased with increasing 11S globulin ratio. The oil droplets in the SPI-LA films increased in number and floated to the surface when the 7S/11S ratio was 2:6. The tensile strength (TS) and elongation at break (EAB) of 7S globulin films were 9.45 MPa and 94.51%, respectively. The increase in the 11S globulin ratio increases the TS of SPI and SPI-LA films; however, their EAB did not change. As the 7S/11S ratio decreased, the water vapor transmittance of the SPI films and the SPI-LA films decreased, but their glass transition temperature and transparency values increased. The proportion of hydrogen bonds and non-disulfide covalent bonds in the SPI films and the SPI-oil films reduced with the increase in the 11S globulin ratio, whereas that of disulfide bonds and hydrophobic interactions increased. This study clarified the effect of 7S/11S ratio on the properties of SPI and SPI-LA films, providing the theoretical guidance for selecting suitable SPI for the preparation of edible films.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117610"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579627","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