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

Infrared spectroscopy combined with machine learning: A fast method for origin tracing and dry matter content prediction of Dendrobium officinale Kimura et Migo 红外光谱与机器学习相结合：铁皮石斛来源追踪和干物质含量预测的快速方法

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-30 DOI: 10.1016/j.lwt.2025.118111

Yangna Feng , Shaobing Yang , Yuanzhong Wang

{"title":"Infrared spectroscopy combined with machine learning: A fast method for origin tracing and dry matter content prediction of Dendrobium officinale Kimura et Migo","authors":"Yangna Feng , Shaobing Yang , Yuanzhong Wang","doi":"10.1016/j.lwt.2025.118111","DOIUrl":"10.1016/j.lwt.2025.118111","url":null,"abstract":"<div><div>It is a key step to evaluate the quality of <em>Dendrobium officinale</em> Kimura et Migo by verifying its geographical origin and quickly analyzing and predicting its component content. To this end, Fourier transform near-infrared (FT-NIR) and attenuated total reflection Fourier transform mid-infrared (ATR-FTIR) spectroscopy were used to characterize the chemical profiles of <em>D. officinale</em>. The two-dimensional correlation spectrum (2DCOS) images improve the spectral resolution, which is particularly important for analyzing the spectral absorption peaks. Moreover, the potential of infrared spectroscopy in tracing and predicting dry matter content (DMC) of <em>D. officinale</em> in different geographical origins was explored. Different spectral data, preprocessing, feature variable selection, and data fusion methods were compared. The partial least squares discriminant analysis (PLS-DA) model based on the original FT-NIR spectrum was used to trace the origin of <em>D. officinale</em> with 100 % accuracy. The FT-NIR data after second derivative (SD) processing combined with long short-term memory (LSTM) regression model could roughly predict DMC (R<sup>2</sup><sub>p</sub> = 0.8026, RPD = 1.9149, RMSEC/RMSEP = 1.0433), which provides a rich method reference for the study of <em>D. officinale</em> based on infrared spectrum.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118111"},"PeriodicalIF":6.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522521","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

Antimicrobial efficacy of linalool and cinnamaldehyde against Salmonella Infantis: Synergistic and antagonistic interactions with food components 芳樟醇和肉桂醛对婴儿沙门氏菌的抗菌效果：与食品成分的协同和拮抗作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-30 DOI: 10.1016/j.lwt.2025.118117

Shaoting Li , Yuxin Zheng , Wentao Ye, Xinyi He, Bingkui Li, Yawen Huang, Jiahao Ji, Miaomiao Chen, Shan Liang, Di Chen, Ruoyao Liu, Hongmei Zhang

{"title":"Antimicrobial efficacy of linalool and cinnamaldehyde against Salmonella Infantis: Synergistic and antagonistic interactions with food components","authors":"Shaoting Li , Yuxin Zheng , Wentao Ye, Xinyi He, Bingkui Li, Yawen Huang, Jiahao Ji, Miaomiao Chen, Shan Liang, Di Chen, Ruoyao Liu, Hongmei Zhang","doi":"10.1016/j.lwt.2025.118117","DOIUrl":"10.1016/j.lwt.2025.118117","url":null,"abstract":"<div><div>The objective of this study was to evaluate the antimicrobial ability of linalool and cinnamaldehyde and to investigate the effect of food components on their efficacy. Food components assessed in this study included sodium chloride, glycine, sucrose, ethanol, acetic acid, and lactic acid. The influence of varying concentrations of linalool or cinnamaldehyde, in combination with food components, on their antimicrobial efficacy against <em>Salmonella</em> Infantis was investigated using the checkerboard method and Weibull model, and was validated in beef broth and lettuce food model media. Flow cytometry analysis and transmission electron microscopy were used to examine morphological and biological changes of <em>S.</em> Infantis. The combination of 0.95 g/L linalool and 34 g/L sodium chloride showed the most significant synergistic interaction, while the combination of 0.84 g/L cinnamaldehyde and 1.05 g/L acetic acid exhibited the most significant antagonistic interaction. The study found that sodium chloride intensified the damaging effect of linalool on bacterial cell membranes, leading to faster cell inactivation, whereas acetic acid alleviated the damage to cell membranes, thereby reducing cinnamaldehyde's efficacy. This study investigated the antimicrobial efficacy of linalool and cinnamaldehyde and provided insights into their appropriate use in food by analyzing their interactions with food components.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118117"},"PeriodicalIF":6.0,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535543","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

Comprehensive characterization of nutritional, phytochemical, optical, and electrical properties of Moringa oleifera Lam. parts from Ecuador 辣木营养、植物化学、光学和电学性质的综合表征。厄瓜多尔部分地区

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-29 DOI: 10.1016/j.lwt.2025.118108

Paola Wilcaso , Andrea C. Landázuri , María Luisa Castelló , María Dolores Ortolá

{"title":"Comprehensive characterization of nutritional, phytochemical, optical, and electrical properties of Moringa oleifera Lam. parts from Ecuador","authors":"Paola Wilcaso , Andrea C. Landázuri , María Luisa Castelló , María Dolores Ortolá","doi":"10.1016/j.lwt.2025.118108","DOIUrl":"10.1016/j.lwt.2025.118108","url":null,"abstract":"<div><div><em>Moringa oleifera</em> Lam. is renowned for its nutritional and medicinal properties. This study characterizes parts of this plant grown in Ecuador: roots, stems, flowers, leaves, cotyledons, seed husks, and seedless pods. Seeds had the highest protein (≈41 %) and fat content (≈32 %), while leaves and flowers also showed substantial protein levels (30 % and 23 % respectively). Leaves showed the most significant antioxidant activity and the highest polyphenol content (≈26 mg EqAG/g), flavonoids (≈12 mg EqQ/g), and flavonols (≈6 mg EqQ/g). Seed husks showed superior fiber content (65 %). Pods were the richest in calcium (4394 mg/100 gdm), flowers in potassium (197 mg/100 g dm) and iron (40 mg/100 g dm), and leaves in magnesium (783 mg/100 g dm). Powders’ hue ranged from 80° (roots) to 130° (leaves). Electrical results demonstrated the dielectric and insulating capacity of moringa parts. This research provides valuable information for potential uses in the food, nutraceutical, electronics, and biomaterial sectors.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118108"},"PeriodicalIF":6.0,"publicationDate":"2025-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522630","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 encapsulation using sodium alginate and nano-tapioca starch combined with chitosan enhances the viability of Lactiplantibacillus plantarum ZFM4 during simulated gastrointestinal and storage conditions 海藻酸钠和纳米木薯淀粉复合壳聚糖的双重包封提高了植物乳杆菌ZFM4在模拟胃肠道和储存条件下的生存能力

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-28 DOI: 10.1016/j.lwt.2025.118100

Danli Wu, Zining Gao, Qingqing Zhou, Ping Li, Qing Gu

{"title":"Double encapsulation using sodium alginate and nano-tapioca starch combined with chitosan enhances the viability of Lactiplantibacillus plantarum ZFM4 during simulated gastrointestinal and storage conditions","authors":"Danli Wu, Zining Gao, Qingqing Zhou, Ping Li, Qing Gu","doi":"10.1016/j.lwt.2025.118100","DOIUrl":"10.1016/j.lwt.2025.118100","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) have exhibited great significance for the balance of gut microbial homeostasis, while most LAB show poor tolerance to human gastrointestinal (GI) conditions, limiting their effect and employment in improving gut microbiota. Herein, this study aimed to develop a double-encapsulated coating from sodium alginate, nano-tapioca starch and chitosan by sharp-hole granulation using the LAB strains <em>Lactiplantibacillus plantarum</em> ZFM4 (<em>L. plantarum</em> ZFM4). Carried out the optimization of wall material and lyoprotectant formula, the optimized capsules demonstrated an encapsulation efficiency of 93.10 ± 0.31 % and a freeze-dried survival rate of 84.71 ± 0.52 % for the encapsulated cells. In vitro digestion tests showed the significant increased survival rate of encapsulated <em>L. plantarum</em> ZFM4 in simulated saliva (increased 6.66 %), gastric juice (increased 56.88 %), and pancreatic juice (increased 59.89 %), with well release characteristics in simulated intestinal fluid. Additionally, the heat resistance and stability of <em>L. plantarum</em> ZFM4 under various storage conditions remarkably accelerated after encapsulation. Our findings suggest that this double encapsulation method effectively enhances the tolerance of <em>L. plantarum</em> ZFM4 under both simulated GI and storage conditions, providing a theoretical basis and technical support for its immobilization research and product development for intestinal health.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118100"},"PeriodicalIF":6.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144571068","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

Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A 内源盐古菌对雷鲍迪苷A调味虾酱中氨积累的调控研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-28 DOI: 10.1016/j.lwt.2025.118104

Shuangfeng Cai , Yinyi Ding , Jiaying Zhang , Yilin Lou , Yifei Xie , Nan Jiang , Shanyong Chen , Kewen Yang , Xiaoyan Wu , Zhiheng Yu , Hongzhe Jia , Lei Cai

{"title":"Study on the regulation of ammonia accumulation by endogenous haloarchaea in shrimp paste post seasoned with rebaudioside A","authors":"Shuangfeng Cai , Yinyi Ding , Jiaying Zhang , Yilin Lou , Yifei Xie , Nan Jiang , Shanyong Chen , Kewen Yang , Xiaoyan Wu , Zhiheng Yu , Hongzhe Jia , Lei Cai","doi":"10.1016/j.lwt.2025.118104","DOIUrl":"10.1016/j.lwt.2025.118104","url":null,"abstract":"<div><div>Shrimp paste relies on post-seasoning to enhance its flavor, commonly using sucrose. In this study, a mixed sweetener strategy comprising 0.04 % rebaudioside A (RA) and 2 % sucrose was established to achieve the goal of sugar reduction. Interestingly, a significant increase of ammonia in shrimp paste seasoned with 0.05 % RA as the only sweetener was detected, and slightly reducing the RA concentration eliminated this effect. Four endogenous archaea and five bacteria strains were identified from shrimp paste. All the endogenous haloarchaea, but none of the bacteria, were shown highly sensitive to RA. Further investigation indicated that all archaea strains could utilize ammonia nitrogen or nitrate nitrogen as their sole nitrogen source, suggesting that the inhibitory of haloarchaea increased ammonia in RA-seasoned shrimp paste. Moreover, the inhibitory concentration of RA for haloarchaea closely matches RA's critical micelle concentration in different salinities. In summary, this study propose a combined seasoning strategy of RA and sucrose to reduce sucrose levels in post-seasoning shrimp paste. The discovery of inhibitory activity of RA to haloarchaea provides insights into the selection and utilization of sweeteners in pickled foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118104"},"PeriodicalIF":6.0,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522520","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 antioxidant activity and polyphenol preservation in rosehip (Rosa spp.) during storage and convective drying 玫瑰果（Rosa spp.）贮藏和对流干燥过程中抗氧化活性和多酚保存的评价

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-27 DOI: 10.1016/j.lwt.2025.118089

Brenda Soto , Marcell Gatica , Elena Amparo Uribe , Alexandra Rozas , Rene Cabezas , Luis Pino , Juan Román

{"title":"Evaluation of antioxidant activity and polyphenol preservation in rosehip (Rosa spp.) during storage and convective drying","authors":"Brenda Soto , Marcell Gatica , Elena Amparo Uribe , Alexandra Rozas , Rene Cabezas , Luis Pino , Juan Román","doi":"10.1016/j.lwt.2025.118089","DOIUrl":"10.1016/j.lwt.2025.118089","url":null,"abstract":"<div><div>Rosehip (<em>Rosa</em> spp.) is a nutritionally rich fruit valued for its bioactive compounds, particularly polyphenols and other antioxidants, making it essential for the food and nutraceutical industries. This study evaluates the effects of storage and convective drying on its physicochemical properties, focusing on polyphenols, antioxidant activity, color, and shrinkage. A factorial 2<sup>2</sup> experimental design was employed for storage (temperatures: −20 °C and 24 °C; durations: 5 and 15 days) and drying (temperatures: 30 °C and 50 °C; airflow: 0.6 m/s and 1.0 m/s). Storage at −20 °C preserved polyphenols (1767.62 ± 57.35 mg GAE/100 gDW) and antioxidant activity better than 4 °C, with DPPH ARP and ABTS values of 484.23 ± 35.34 μmol/gDW and 10882.76 ± 190.24 mg TE/100 gDW, respectively. Drying kinetics revealed faster moisture removal at higher temperatures, while polyphenol retention peaked at 50 °C and 0.6 m/s (4321.16 ± 43.18 mg GAE/100 gDW), whereas antioxidant activity was highest at <strong>30°C</strong>, with either 0.6 or 1.0 m/s depending on the method: ARP = 317.70 ± 16.19 μmol/gDW (1.0 m/s); ABTS = 14535.83 ± 309.55 mg TE/100 g DW (0.6 m/s). Intermediate conditions (30 °C, 1.0 m/s) balanced color preservation and structural integrity. Combining −20 °C storage with 30 °C, 1.0 m/s drying is a potential strategy to preserve antioxidant activity, polyphenols, and physical properties, enhancing the commercial and nutritional value of rosehip for food and nutraceutical applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118089"},"PeriodicalIF":6.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549454","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 fermentation patterns on functional properties of legume-based spreads 发酵方式对豆科酱功能特性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-27 DOI: 10.1016/j.lwt.2025.118099

Valerija Illarionova , Inga Ciprovica , Zanda Kruma , Lolita Tomsone , Jana Feldmane , Jelena Zagorska

{"title":"Impact of fermentation patterns on functional properties of legume-based spreads","authors":"Valerija Illarionova , Inga Ciprovica , Zanda Kruma , Lolita Tomsone , Jana Feldmane , Jelena Zagorska","doi":"10.1016/j.lwt.2025.118099","DOIUrl":"10.1016/j.lwt.2025.118099","url":null,"abstract":"<div><div>The fermentation is known for its ability to enhance the functional and sensory properties of legume-based products, however the outcomes of existing studies lack consistency. The study aimed to compare the functionality of legume-based spreads produced from protein concentrates using different fermentation patterns and starter cultures based on evaluation of DPPH activity, reducing power, volatiles and phenolic compounds.</div><div>Brown pea (AB), yellow pea (AY), faba bean (AF) concentrates in proportions 50:50 with Alomix (legume concentrate mix) produced by LTD Aloja-Starkelsen (Latvia) were used in the research. Protein mix were diluted with deionized water (1:5). The legume-based spreads were produced from thermally treated spread base (70 ± 1 °C, 30 ± 5 min) and fermented with Danisco® VEGE 033 (Danisco, Denmark) starter at 37, 40, 43 °C and CHN 22 (Chr. Hansen Holding, Denmark) starter at 22, 26, 30 °C till pH 4.7 ± 0.1. Spreads were analysed for total phenolic content (TPC), tannins, DPPH activity, reducing power and volatile compounds (VOC). During fermentation TPC, tannin concentration, and DPPH activity significantly increase. Samples fermented with CHN 22 starter exhibit up to two-fold increase in aldehydes and alcohols. The fermentation temperature: 30 °C for CHN 22 starter and 43 °C for VEGE 033 is recommended. AY-based spreads presented better set of characteristics. The choice of legume concentrate and appropriate fermentation temperature can positively affect the VOC profile of the products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118099"},"PeriodicalIF":6.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518162","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

Bioactive films from saffron corm and corn husk: A transformative solution for antioxidant and antimicrobial pistachio packaging 生物活性膜从藏红花玉米和玉米壳：一个变革的解决方案，为抗氧化和抗菌开心果包装

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-27 DOI: 10.1016/j.lwt.2025.118097

Parvin Sharayei , Razieh Niazmand , Mahboobe Sarabi Jamab , Yeganeh Sabeghi , Soodabeh Einafshar , Elham Azarpazhooh , Vahideh Sharif , Farzaneh Sharif

{"title":"Bioactive films from saffron corm and corn husk: A transformative solution for antioxidant and antimicrobial pistachio packaging","authors":"Parvin Sharayei , Razieh Niazmand , Mahboobe Sarabi Jamab , Yeganeh Sabeghi , Soodabeh Einafshar , Elham Azarpazhooh , Vahideh Sharif , Farzaneh Sharif","doi":"10.1016/j.lwt.2025.118097","DOIUrl":"10.1016/j.lwt.2025.118097","url":null,"abstract":"<div><div>This study explored the development and functional properties of bioactive films incorporating saffron corm starch (SCS), carboxymethyl cellulose (CMC), and polyvinyl alcohol (PVOH) with saffron corm extract (SCE) as an active compound. The films exhibited improved mechanical strength, superior water vapor barrier properties, and significant antioxidant activity. The peroxide value (PV) of SCS/CMC/SCE-packaged pistachios increased from 0.48 ± 0.01 to 5.87 ± 0.85 mmol O<sub>2</sub> kg<sup>−1</sup> over 30 days at 30 °C, remaining significantly lower than that of control samples (11.46 ± 1.20 mmol O<sub>2</sub> kg<sup>−1</sup>, P < 0.05). The anisidine value (AV) remained stable (47 ± 0.28 mmol kg<sup>−1</sup>) in packaged samples for the first 20 days, whereas LDPE-packaged pistachios exhibited a significant increase (0.96 ± 0.05 mmol kg<sup>−1</sup> to 3.05 ± 0.14 mmol kg<sup>−1</sup>). The film also demonstrated strong antimicrobial properties, reducing mold and yeast counts to 2.15 ± 0.09 log CFU g<sup>−1</sup>, compared to 3.70 ± 0.05 log CFU g<sup>−1</sup> in control samples after 30 days. Aflatoxin levels in SCS/CMC/SCE-packaged pistachios remained below 12 μg kg<sup>−1</sup>, while LDPE-packaged samples exceeded 30 μg kg<sup>−1</sup>. These findings highlight the promise of SCS-based bioactive films as a practical and sustainable alternative to traditional packaging, providing both functional benefits and safety improvements. Future studies should investigate their scalability, cost-effectiveness, and performance in different environmental conditions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118097"},"PeriodicalIF":6.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510766","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

Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets 血浆活化水(PAW) -明胶涂层：用于保存黑鱼鱼片的明胶适度氧化和PAW的可控释放

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-27 DOI: 10.1016/j.lwt.2025.118103

Ruichang Gao , Xiaoli Zhang , Xiyue Cao , Tong Shi , Xin Wang , Mengzhe Li , Chenya Lu , Yuanxiu Liu , Ying Tian , Wengang Jin , Lan Wang , Li Yuan

{"title":"Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets","authors":"Ruichang Gao , Xiaoli Zhang , Xiyue Cao , Tong Shi , Xin Wang , Mengzhe Li , Chenya Lu , Yuanxiu Liu , Ying Tian , Wengang Jin , Lan Wang , Li Yuan","doi":"10.1016/j.lwt.2025.118103","DOIUrl":"10.1016/j.lwt.2025.118103","url":null,"abstract":"<div><div>Plasma-activated water (PAW) was utilized to dissolve gelatin for the preparation of antibacterial coatings aimed to preserve snakeheads (<em>Channa argus</em>) fillets at 4 °C. PAW significantly enhanced the transparency and viscosity of the gelatin solutions. Specifically, PAW treated for 10 min (PAW<sub>10</sub>) induced the densest network structure of gelatins with decreased α-helix and increased β-sheet. The antibacterial activity against <em>Escherichia coli</em> and <em>Pseudomonas aeruginosa</em> was enhanced dependently on the preparation time of PAW (<em>P</em> < 0.05). Furthermore, PAW-gelatin coatings decelerated the release of H<sub>2</sub>O<sub>2</sub>, which favored to reduce the total viable count (TVC) and total volatile base nitrogen (TVB-N) during the storage of fillets (<em>P</em> < 0.05) and extended the shelf life from 6 days to 9 days. Essentially, G-PAW<sub>10</sub> reduced the crude protease activity of fillets from 102.25 nkat/mL to 7.16 nkat/mL (<em>P</em> < 0.05), suggesting the suppression in protein degradation and autolysis. Consequently, the muscle fibres of FG-PAW<sub>10</sub> remained intact, smooth and tightly packed, with the shear force increasing from 230.36 g in the control to 839.67 g and the poriness of tissue structures decreasing from 44.97 % to 31.58 % (<em>P</em> < 0.05), indicating effective structural preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118103"},"PeriodicalIF":6.0,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144513991","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

Plasmonic bismuth-modified gelatin-based photothermal antimicrobial edible films for enhanced tomato preservation 等离子体铋改性明胶基光热抗菌可食性薄膜增强番茄保存

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-26 DOI: 10.1016/j.lwt.2025.118088

Xiaoyan Zhang , Chunmei Gan , Huimin Zhang , Qinyan Shi , Yuxin Lin , Xiaowan Yu

{"title":"Plasmonic bismuth-modified gelatin-based photothermal antimicrobial edible films for enhanced tomato preservation","authors":"Xiaoyan Zhang , Chunmei Gan , Huimin Zhang , Qinyan Shi , Yuxin Lin , Xiaowan Yu","doi":"10.1016/j.lwt.2025.118088","DOIUrl":"10.1016/j.lwt.2025.118088","url":null,"abstract":"<div><div>The increasing demand for healthy and safe food with minimal use of non-degradable chemical preservatives facilitates the development of safe and efficient food packaging materials. Near-infrared (NIR) responsive materials, with advantages of remote control and strong penetration, show great potential in food preservation. In this work, NIR-responsive composite films for active food packaging were developed based on Bi-PVP nanoparticles and fish scale gelatin (FSG). Spherical Bi-PVP nanoparticles (5 nm in size) were incorporated into the FSG film matrix to construct the FSG/Bi-PVP antimicrobial nanocomposite edible film. The surface plasmon resonance (SPR) effect of metallic Bi nanoparticles enhanced the photogenerated carrier separation and extended the light absorption range of the composites, resulting in high antimicrobial activity (antibacterial rate of 97.68 % against <em>E. coli</em> and 99.99 % against <em>S. aureus</em>) under NIR light irradiation at 808 nm. Subsequent preservation experiments confirmed that the shelf-life of tomatoes was apparently extended by the combination of the film and near-infrared light. In addition, the FSG/Bi-PVP films also exhibited good biocompatibility with human immortalised epidermal cells (HaCaT), indicating their biosafety. Overall, this study provides a promising approach for innovative packaging strategies and holds great potential for application in the food packaging industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118088"},"PeriodicalIF":6.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490420","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}

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