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

Fermentation vessels shape the koumiss lipidome and flavor via microbial regulation 发酵容器通过微生物调控来塑造口蘑的脂质和风味

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.lwt.2026.119135

Yue Luan , Haowen Zheng , Mengyao Jiang , Xiaoyun He , Aleksandr Mikhailovich Zaitsev , Hai Li , Mu Zhang , Varvara Anatolyevna Machakhtyrova , Abzal Abdramanov , Qin Wang

{"title":"Fermentation vessels shape the koumiss lipidome and flavor via microbial regulation","authors":"Yue Luan , Haowen Zheng , Mengyao Jiang , Xiaoyun He , Aleksandr Mikhailovich Zaitsev , Hai Li , Mu Zhang , Varvara Anatolyevna Machakhtyrova , Abzal Abdramanov , Qin Wang","doi":"10.1016/j.lwt.2026.119135","DOIUrl":"10.1016/j.lwt.2026.119135","url":null,"abstract":"<div><div>Koumiss is a traditional fermented dairy product whose quality attributes are closely linked to fermentation practices. In this study, two traditional fermentation methods, jar fermentation and leather bag fermentation, were compared to elucidate their effects on microbial composition, lipid profiles, and flavor-related metabolites. Microbial communities and functional potential were characterized using metagenomic sequencing, while lipidomic and metabolomic analyses were employed to assess changes in lipid classes and flavor-active compounds. Jar-fermented samples were characterized by higher levels of phosphatidylglycerol, phosphatidylserine, and phosphatidylcholine, together with an enrichment of metabolites previously associated with sweet and creamy sensory attributes. In contrast, leather bag fermentation was associated with increased abundances of phosphatidylethanolamine, short-chain fatty acids, and metabolites linked to sour and umami characteristics. Metagenomic profiling revealed distinct microbial assemblages between the two fermentation methods, with <em>Lactobacillus</em> and <em>Acetobacter</em> predominating in jar fermentation, whereas <em>Bifidobacterium</em> was more abundant in leather bag fermentation. These microbial shifts coincided with differences in genes involved in glycerophospholipid metabolism (PGS1, CHO1, PISD). The study indicate that fermentation method is a key factor shaping the microbial ecology and metabolic landscape of koumiss, thereby contributing to differences in lipid composition and flavor-related characteristics.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119135"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406659","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

Fermented orange peel mitigates biogenic amines in Huangjiu: Insights into flavonoid-histidine/tyrosine decarboxylase interactions 发酵橙皮减轻黄酒中的生物胺：黄酮类-组氨酸/酪氨酸脱羧酶相互作用的见解

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119165

Xinjie Wang , Jinzhou Lu , Dan Yu , Shiyin Tao , Yang Zhang , Jiayou Li , Jianxing Yu

{"title":"Fermented orange peel mitigates biogenic amines in Huangjiu: Insights into flavonoid-histidine/tyrosine decarboxylase interactions","authors":"Xinjie Wang , Jinzhou Lu , Dan Yu , Shiyin Tao , Yang Zhang , Jiayou Li , Jianxing Yu","doi":"10.1016/j.lwt.2026.119165","DOIUrl":"10.1016/j.lwt.2026.119165","url":null,"abstract":"<div><div>This study aims to evaluate the inhibitory effect and molecular mechanism of orange peel (OP) and its fermented product (FOP) by <em>Rhizopus stolonifer JP1118</em> on the accumulation of biogenic amines (BAs) in Chinese rice wine (Huangjiu). UHPLC-Q-TOF-MS/MS technology was utilized to analyze the differences in metabolites between OP and FOP. Huangjiu fermentation experiments were conducted to compare the effects of different OP/FOP concentrations on BAs formation, and molecular docking was used to verify the interaction between flavonoid components and BAs synthesis-related decarboxylases. The results indicated that the content of 13 flavonoid compounds in FOP was more than double that in OP. The 4 g/L FOP treatment group demonstrated the most inhibition of BAs formation, and the inhibition on histamine was particularly significant. Molecular docking results confirmed that 11 flavonoids in FOP could stably bind to histidine decarboxylase (HDC), and 10 flavonoids could stably bind to tyrosine decarboxylase (TDC). They occupy the active sites of the enzymes via hydrogen bonding and hydrophobic interactions, thereby impeding substrate binding and inhibiting the synthesis of histamine and tyramine. This research offers a technical solution for low-amine Huangjiu, references for BAs control in other fermented foods and agricultural by-product recycling, with academic and industrial significance.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119165"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406675","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

PoNoxA mediates the crosstalk between fungal immune signaling and antimicrobial metabolite biosynthesis to enhance pathogen defense and food preservation PoNoxA介导真菌免疫信号和抗菌代谢物生物合成之间的串音，以增强病原体防御和食品保存

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.lwt.2026.119137

Jiaqi Sun , Mengna Niu , Lianyan Yuan , Jinsheng Lin , Ping Xu , Lin Ma , Huiping Li , Qiang Wang , Shaoxuan Qu

{"title":"PoNoxA mediates the crosstalk between fungal immune signaling and antimicrobial metabolite biosynthesis to enhance pathogen defense and food preservation","authors":"Jiaqi Sun , Mengna Niu , Lianyan Yuan , Jinsheng Lin , Ping Xu , Lin Ma , Huiping Li , Qiang Wang , Shaoxuan Qu","doi":"10.1016/j.lwt.2026.119137","DOIUrl":"10.1016/j.lwt.2026.119137","url":null,"abstract":"<div><div>Reactive oxygen species (ROS) generation by NADPH oxidases (NOXs) are critical for fungal physiology, but their roles in coordinating fungal metabolic byproducts and chemical defense are poorly understood. Using oyster mushroom (<em>Pleurotus ostreatus</em>) as a model, this study investigated the distinct functions of two NOXs (PoNoxA and PoNoxB) in defense against brown blotch disease (BBD) pathogen <em>Pseudomonas tolaasii</em>. PoNoxA overexpression significantly enhanced BBD resistance, while its silencing increases susceptibility. Integrated metabolomic and transcriptomic analyses uncovered that PoNoxA specially upregulated organooxygen compounds, fatty acyls, and terpenoid biosynthesis pathways. This coordination triggered the accumulation of three antimicrobial metabolites, 3-octanone, 1-octen-3-ol, and (−)-dihydrocarveol. These metabolites exhibited potent broad-spectrum antibacterial activity in vitro, inhibiting 93.9–99.5% of <em>P. tolaasii</em> and 62.8–99.5% of <em>Escherichia coli</em> growth, with IC<sub>50</sub> values ranging from 3.6 to 5.5 mM. Furthermore, external application of these metabolites to postharvest bananas and peppers extends shelf life by 4–6 days without altering sensory quality. Our results identify PoNoxA as a key regulator that bridges fungal immune activation to the biosynthesis of antimicrobial metabolites, and demonstrate the potential of these naturally derived compounds as effective and sustainable candidates to synthetic preservatives for agricultural disease management and food safety applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119137"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381916","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

Characterization of electrospinned halloysite-curcumin active nanofiber films and its application in food preservation 电纺丝高岭石-姜黄素活性纳米纤维薄膜的表征及其在食品保鲜中的应用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119182

Wen-jing Huang , Wen-hao Dai , Eric Oscar Amonsou , Guo-qin Yao , Yan-yu Liu , Jian-hong Zhang , Wei-ping Jin , Wang-yang Shen , Zhong-ze Hu , Zhan Wang , Meng Zhang , Qing-le Liang

{"title":"Characterization of electrospinned halloysite-curcumin active nanofiber films and its application in food preservation","authors":"Wen-jing Huang , Wen-hao Dai , Eric Oscar Amonsou , Guo-qin Yao , Yan-yu Liu , Jian-hong Zhang , Wei-ping Jin , Wang-yang Shen , Zhong-ze Hu , Zhan Wang , Meng Zhang , Qing-le Liang","doi":"10.1016/j.lwt.2026.119182","DOIUrl":"10.1016/j.lwt.2026.119182","url":null,"abstract":"<div><div>Traditional food packaging materials are characterized by short preservation periods and inadequate mechanical properties. In this study, curcumin-loaded halloysite nanotubes (HNTs) were incorporated into polyvinyl alcohol (PVA), and active nanofiber films were fabricated via electrospinning. The encapsulation efficiency of curcumin-HNT composite at a 1:1 mass ratio was 13.8 ± 0.2%, with a drug loading capacity of 14.5 ± 0.2%. XRD analysis revealed a characteristic halloysite nanotube peak at 24.55°, while FTIR spectra confirmed successful incorporation through weakened bands in the 1510–1282 cm<sup>−1</sup> region. HNT incorporation enhanced curcumin thermal stability, increasing its decomposition temperature from 730 °C to 800 °C due to nanotubular confinement and structural interactions. The nanofiber films exhibited improved tensile strength, high moisture absorption (∼181%), and effective moisture-barrier properties. Further, the films demonstrated antioxidant, antibacterial, and pH-responsive colorimetric functions. Application studies on baked goods and fresh fruits showed improved water retention and frost resistance, reducing storage-related quality deterioration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119182"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of different modification methods on the structural and functional characteristics of corn bran 不同改性方法对玉米麸皮结构和功能特性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-06 DOI: 10.1016/j.lwt.2026.119114

Yan Chen, Yifan Chen, Xu Li, Kexin Ye, Aimei Liao, Na Liu

{"title":"The effect of different modification methods on the structural and functional characteristics of corn bran","authors":"Yan Chen, Yifan Chen, Xu Li, Kexin Ye, Aimei Liao, Na Liu","doi":"10.1016/j.lwt.2026.119114","DOIUrl":"10.1016/j.lwt.2026.119114","url":null,"abstract":"<div><div>In this study, steam explosion (SE), composite enzymatic hydrolysis (CE), and their sequential combination (SE + CE) were applied to modify corn bran (CB) to improve soluble dietary fiber (SDF) yield and functional properties. Both SE and CE significantly increased SDF content, raising it from 2.81% to 9.83% and 3.19%, respectively. Moreover, a mild SE treatment (1.0 MPa, 30 s) combined with subsequent enzymatic hydrolysis resulted in a notable synergistic effect, achieving an SDF content 113.39% greater than SE alone. In addition to enhancing SDF yield, the sequential SE + CE treatment markedly improved essential functional properties, especially water-holding capacity (WHC) and cholesterol adsorption capacity (CAC), highlighting its considerable potential for use in functional foods. Microscopic and physicochemical analyses revealed that the combined treatment disrupted cell wall integrity, reduced particle size, and increased the exposure of hydrophilic sites, thereby enhancing hydration and adsorption capacities. Consequently, modified CB exhibited improved water- and oil-holding capacities, adsorption of glucose and cholesterol, as well as binding of sodium cholate and nitrite. Overall, these results demonstrate that the SE + CE strategy is an effective approach to enhancing the nutritional and functional value of CB for potential application in functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119114"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171796","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

Antibacterial activity and mechanism of mustard essential oil against Pseudomonas fluorescens and Shewanella putrefaciens 芥菜精油对荧光假单胞菌和腐坏希瓦氏菌的抑菌活性及抑菌机理

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-11 DOI: 10.1016/j.lwt.2026.119150

Yuhan Su, Liangyan Hu, Han Jiang, Ying Wen, Zhe Li, Tiemin Xie, Yifan Zhang, Minpeng Zhu, Guohua Qiao, Fei Lu

{"title":"Antibacterial activity and mechanism of mustard essential oil against Pseudomonas fluorescens and Shewanella putrefaciens","authors":"Yuhan Su, Liangyan Hu, Han Jiang, Ying Wen, Zhe Li, Tiemin Xie, Yifan Zhang, Minpeng Zhu, Guohua Qiao, Fei Lu","doi":"10.1016/j.lwt.2026.119150","DOIUrl":"10.1016/j.lwt.2026.119150","url":null,"abstract":"<div><div><em>Pseudomonas fluorescens</em> and <em>Shewanella putrefaciens</em> are common foodborne pathogens found in aquatic products. The antibacterial efficacy and mechanism of action of mustard essential oil (MEO), which is primarily composed of allyl isothiocyanate (AITC), remain incompletely understood. In this study, we investigated the antibacterial activity of MEO against two bacterial species and explored its mode of action by determining bacterial growth, cellular integrity, metabolomic profiles, and molecular interactions. MEO inhibited the growth of both bacteria, and after 8 h of 2MIC MEO treatment, the electrical conductivity of <em>P. fluorescens</em> and <em>S. putrefaciens</em> increased by 9.028-fold and 11.17-fold, respectively. Metabolomic analyses revealed that MEO significantly altered intracellular metabolite abundances, interrupted the tricarboxylic acid cycle and amino acid metabolism, and inhibited key enzymes. Molecular docking confirmed the specific binding affinities between MEO and key enzymes. In conclusion, MEO exhibits significant potential as an antibacterial agent for controlling the contamination of aquatic products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119150"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171800","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

Volatile profile and aroma development in steamed green tea flakes using the Tencha processing procedure 用天茶工艺蒸熟绿茶片的挥发性特征和香气发展

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-01-29 DOI: 10.1016/j.lwt.2026.119079

Zixin Ni, Yiqin Chen, Hongjing Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou

{"title":"Volatile profile and aroma development in steamed green tea flakes using the Tencha processing procedure","authors":"Zixin Ni, Yiqin Chen, Hongjing Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou","doi":"10.1016/j.lwt.2026.119079","DOIUrl":"10.1016/j.lwt.2026.119079","url":null,"abstract":"<div><div>This study investigated volatile changes during the industrial-scale production of steamed green tea flakes (<em>Camellia sinensis</em> from Meitan, Guizhou, China) using the Tencha processing procedure. Using headspace solid-phase microextraction gas chromatography-mass spectrometry, relative odor activity value analysis, quantitative descriptive analysis and aroma recombination/omission assays, we identified 247 volatile compounds, with 26 key odorants significantly shaping the aroma. Among them, (<em>E</em>)-6-nonenal (nutty), phenethyl isovalerate (floral), and thiophene-2-methanethiol (roasted) exhibited the highest aroma contributions. Steam fixation induced a marked loss (84.79 %) in volatiles, while secondary oven drying enhanced the formation of terpenoids, esters, and aldehydes. Terpenoids and aldehydes were predominantly associated with floral, fresh, and woody notes via the terpenoid, and lipid oxidation pathways; esters imparted fruity and sweet nuances; and heterocyclic Maillard byproducts conferred roasted characteristics. These findings offer a basis for optimizing industrial processing to enhance the quality and utility of tea flakes in food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119079"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171837","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 varying combinations of pre-treatment and drying methods on the quality of chili pepper product 不同预处理和干燥方法组合对辣椒制品品质的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-01-31 DOI: 10.1016/j.lwt.2026.119111

Weijie Gu , Zhe Gao , Uğur Yegül , Marinich Net , Xianghong Wang , Si Mi

{"title":"Effect of varying combinations of pre-treatment and drying methods on the quality of chili pepper product","authors":"Weijie Gu , Zhe Gao , Uğur Yegül , Marinich Net , Xianghong Wang , Si Mi","doi":"10.1016/j.lwt.2026.119111","DOIUrl":"10.1016/j.lwt.2026.119111","url":null,"abstract":"<div><div>This work was to develop a processing strategy that simultaneously optimizes the drying time and quality of dried products. The fresh chili pepper was assigned into eight groups, being hot-air drying, CaCl<sub>2</sub> + hot-air drying, freezing + hot-air drying, CaCl<sub>2</sub> + freezing + hot-air drying, vacuum drying, CaCl<sub>2</sub> + vacuum drying, freezing + vacuum drying, and CaCl<sub>2</sub> + freezing + vacuum drying (Ca × FVD). Results showed that Ca × FVD had relatively better drying performance with moderate drying rate, rehydration capacity (1.31), water-holding capacity (3.66), and the largest expansion force (4.00 mL/g). Swebull2 was determined as the optimal model to predict the drying process of chili pepper. The dried chili pepper from Ca × FVD group maintained the color quality (L∗ = 43.43, a∗ = 38.90, b∗ = 23.73, and ΔE = 4.26) similar to the fresh samples and alleviated the loss of nutrients. The flavor of Ca × FVD product was featured by baking and nutty. Metabolomics analyses revealed that Ca × FVD could exert positive influences mainly via maintaining cell integrity, inhibiting oxidation and regulating Maillard reaction. All data suggest Ca × FVD has the potential to be a workable approach for manufacturing high-quality dried chili pepper.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119111"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171842","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

Impact of pH shifting on structural and emulsifying characteristics of whey protein isolate amyloid fibrils pH变化对乳清分离蛋白淀粉样原纤维结构和乳化特性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119124

Caiyun Cheng , Qian Xu , Yang Li , Eric Haubruge , Ning Liao , Guangsu Zhu , Kunlun Liu

{"title":"Impact of pH shifting on structural and emulsifying characteristics of whey protein isolate amyloid fibrils","authors":"Caiyun Cheng , Qian Xu , Yang Li , Eric Haubruge , Ning Liao , Guangsu Zhu , Kunlun Liu","doi":"10.1016/j.lwt.2026.119124","DOIUrl":"10.1016/j.lwt.2026.119124","url":null,"abstract":"<div><div>Whey protein isolate amyloid fibrils (WPIFs) were prepared via acidic thermal treatment at pH 2.0, 85 °C for10 h. The aim was to investigate the influence of different pH values (2.0–8.0) on the structural features of WPIFs and emulsifying properties of WPIFs-stabilized Pickering emulsions. Thioflavin T (ThT) fluorescence confirmed WPIFs formation at pH 2.0. Transmission electron microscopy (TEM) and atomic force microscopy (AFM) revealed that WPIFs maintained long fibrils at pH 2.0–3.0, whereas short fibrils were observed at pH 7.0–8.0. At pH 4.0–6.0, WPIFs underwent aggregation which resulted in increased particle size and decreased zeta potential, with the most distinct aggregates forming at pH 5.0. The structure of WPIFs affected by pH changes determined the emulsification of WPIFs Pickering emulsions. Specifically, WPIFs at pH 5.0 exhibited relatively low emulsifying activity index (EAI) of 14.84 ± 0.37 m<sup>2</sup>/g and high emulsifying stability index (ESI) of 93.25 ± 1.54%. WPIFs Pickering emulsion at pH 5.0 showed increased droplet sizes and enhanced viscoelasticity. The results indicated that the emulsifying properties of WPIFs Pickering emulsions were dependent on the structural features of WPIFs. These findings provide valuable insights into the pH-dependent structural regulation of WPIFs and highlight the application prospects of amyloid fibril-stabilized Pickering emulsions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119124"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171934","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

Improved in vitro digestive stability of epicatechins in green tea infusion fermented by kombucha SCOBY 康普茶SCOBY发酵绿茶冲剂中表儿茶素体外消化稳定性的提高

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-10 DOI: 10.1016/j.lwt.2026.119142

Kamil Królak , Edyta Kordialik-Bogacka , Sylwia Ścieszka , Benno F. Zimmermann

{"title":"Improved in vitro digestive stability of epicatechins in green tea infusion fermented by kombucha SCOBY","authors":"Kamil Królak , Edyta Kordialik-Bogacka , Sylwia Ścieszka , Benno F. Zimmermann","doi":"10.1016/j.lwt.2026.119142","DOIUrl":"10.1016/j.lwt.2026.119142","url":null,"abstract":"<div><div>The functional potential of green tea infusion appears limited by the gastrointestinal instability of epicatechins. This study investigated the effect of kombucha fermentation on the <em>in vitro</em> digestive recovery of epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). Green tea infusion was fermented for 7 days with a symbiotic culture of bacteria and yeasts (kombucha SCOBY) composed of <em>Brettanomyces bruxellensis, Komagataeibacter rhaeticus, Gluconobacter oxydans, and Levilactobacillus brevis</em>, and subsequently subjected to simulated gastrointestinal digestion. Epicatechin profiles were analyzed by HPLC before and after digestion, with non-fermented infusion serving as the reference. Fermentation resulted in a minor loss of total epicatechins (5 %) but caused a significant increase in EGC content. Most importantly, total epicatechin digestive recovery was substantially higher in kombucha (63 %) compared to the non-fermented green tea infusion (29 %), with the greatest improvements observed for EGCG and EGC. FRAP and TPC analyses were used to evaluate the stabilizing effect of the fermented matrix. Together, these findings enhance our understanding of the health-promoting potential of kombucha beverages.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119142"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385504","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