LWT - Food Science and Technology最新文献_第5页

Designing an active green packaging material based on black chickpea protein isolate electrospun nanofibers containing citral nanoliposomes 基于含有柠檬醛纳米脂质体的黑鹰嘴豆分离蛋白电纺纳米纤维设计一种活性绿色包装材料

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-10 DOI: 10.1016/j.lwt.2024.117042

Sajed Amjadi , Hadi Almasi , Sara Gholizadeh , Hamed Hamishehkar , Alireza Ebrahimi

{"title":"Designing an active green packaging material based on black chickpea protein isolate electrospun nanofibers containing citral nanoliposomes","authors":"Sajed Amjadi , Hadi Almasi , Sara Gholizadeh , Hamed Hamishehkar , Alireza Ebrahimi","doi":"10.1016/j.lwt.2024.117042","DOIUrl":"10.1016/j.lwt.2024.117042","url":null,"abstract":"<div><div>Active green packaging with a sustainability perspective is one of the trending fields in the food industry. In this regard, we designed an eco-friendly packaging material based on black chickpea protein isolate (BCPI) electrospun nanofibers (NFs) containing citral-loaded nanoliposomes (NLPs). The particle size, PDI, zeta potential, and encapsulation efficiency of the produced citral-loaded NLPs were 145 nm, 0.27, −37 mV, and 88%, respectively. BCPI was successfully extracted and used to produce electrospun NFs. The NLPs were incorporated into BCPINFs at 0, 0.25, 0.5, and 1% w/w concentrations. All samples displayed a narrow, strip-like morphology. However, the incorporation of NLPs significantly (p < 0.05) increased the average fiber diameter (400–600 nm). The chemical structure of NFs was investigated, revealing the formation of new interactions among components. The thermal stability and crystalline structure of BCPI-based NFs showed no significant change with the addition of NLPs. However, NLPs concentrations higher than 0.25% enhanced the tensile strength and surface hydrophobicity of NFs. In addition, incorporating citral-loaded NLPs into NFs at concentrations higher than 0.25% provided antioxidant and antibacterial activities. Based on the obtained results, the activated BCPI-based NFs with 0.5% w/w of citral-loaded NLPs was selected as the optimal NFs sample.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117042"},"PeriodicalIF":6.0,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653205","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

PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs PacBio 测序结合 GC-IMS 方法研究用太湖黑猪制作的金华火腿的风味形成

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-09 DOI: 10.1016/j.lwt.2024.117024

Huanhuan Li , Ke Zhao , Jin Zhang , Lihong Chen , Qicheng Huang , Xiaozhong Ma , Shengyuan Ge , Honggang Tang

{"title":"PacBio sequencing combined GC–IMS approach to investigate the flavor formation of Jinhua ham prepared using Taihu black pigs","authors":"Huanhuan Li , Ke Zhao , Jin Zhang , Lihong Chen , Qicheng Huang , Xiaozhong Ma , Shengyuan Ge , Honggang Tang","doi":"10.1016/j.lwt.2024.117024","DOIUrl":"10.1016/j.lwt.2024.117024","url":null,"abstract":"<div><div>In the present study, we evaluated the physicochemical and microbial properties, microbial diversity, and volatile organic compounds (VOCs) of Jinhua ham prepared using Taihu black pigs during a ripening period of 210 days. During the eight timepoints, the protein oxidation, proteolysis indexes, and TBARS values of Jinhua ham had different change trends. The growth of total bacteria and total <em>Staphylococcus</em> showed a decline, while the growth trend of total fungi was parabolic. <em>Staphylococcus equorum</em> was the dominant bacterial species, and the relative abundance were 19.3% (day 180)-76.7% (day 120). <em>Debaryomyces hansenii</em> and <em>Eurotium</em> sp. were the dominant fungus species, with opposite change trends. GC–IMS analysis detected 84 volatile compounds, with alcohols and aldehydes being the dominant volatile compounds in the late ripening period. The correlation analysis between microbial diversity and VOCs showed that <em>Staphylococcus equorum</em> was significantly negatively correlated with eight VOCs, while <em>Debaryomyces hansenii</em> and <em>Eurotium</em> sp. were significantly correlated with 31 and 29 VOCs respectively. Our findings reveal the quality, microbial diversity at species level, volatile compound characteristics, and relationship between microbial communities and flavor formation of Jinhua ham prepared using Taihu black pigs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117024"},"PeriodicalIF":6.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653253","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

Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process 发芽芝麻（Sesamum indicum L.）种子的代谢组学分析：将短期催芽处理纳入芝麻生产过程的可能性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-09 DOI: 10.1016/j.lwt.2024.117036

Yun-Long Chang , Zhi Qin , Zi-Fan Zhang , Yu-Long Niu , Jia-Rui Li , Rui Wang , Shu-Guang Gao , Hua-Min Liu , Xue-De Wang , Xin-Yu Wen , Hong-Yu Zhang , Hong-Wei Liu

{"title":"Metabolomics analysis of germinated sesame (Sesamum indicum L.) seeds: Possibility of incorporating short-term germination treatments into the sesame production process","authors":"Yun-Long Chang , Zhi Qin , Zi-Fan Zhang , Yu-Long Niu , Jia-Rui Li , Rui Wang , Shu-Guang Gao , Hua-Min Liu , Xue-De Wang , Xin-Yu Wen , Hong-Yu Zhang , Hong-Wei Liu","doi":"10.1016/j.lwt.2024.117036","DOIUrl":"10.1016/j.lwt.2024.117036","url":null,"abstract":"<div><div>Germination is an effective means to improve the nutritional value of sesame seeds. However, it is not clear whether it would be feasible to improve the nutritional value of sesame seeds by short-term germination treatments without causing substantial loss of oil. In this study, changes in the metabolite profiles of sesame seeds during short-term germination were analyzed by UPLC-MS/MS-based metabolomics. After 20 h of germination, the total phenolic and total flavonoid contents of sesame seeds were elevated by 2.16 and 1.53 folds, respectively, and the antioxidant capacity of their extracts was also significantly increased. At the same time, the oil content was not reduced. In metabolomics analysis, 48 bioactive compounds (19 terpenoids, 10 amino acids and derivatives, 7 flavonoids, 8 cinnamic acid derivatives, and 4 organic acids) were identified as key metabolites associated with elevated antioxidant capacity. Amino acid metabolism and the tricarboxylic acid cycle were the major metabolic pathways during sesame seed germination. Overall, it was possible to use short-term germination treatments as a means of pretreatment during the processing of sesame seeds products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117036"},"PeriodicalIF":6.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653209","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

Study on the relationship between microbial community succession and physicochemical factors in the fermentation of rice-flavor Baijiu based on high-throughput and redundancy analysis techniques 基于高通量和冗余分析技术的米香型白酒发酵过程中微生物群落演替与理化因子关系的研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-09 DOI: 10.1016/j.lwt.2024.117031

Xin Li, Wenjun Rao, Shuai Hu, Shuilan Zhu, Linghua Ouyang, Jinying Zhou

{"title":"Study on the relationship between microbial community succession and physicochemical factors in the fermentation of rice-flavor Baijiu based on high-throughput and redundancy analysis techniques","authors":"Xin Li, Wenjun Rao, Shuai Hu, Shuilan Zhu, Linghua Ouyang, Jinying Zhou","doi":"10.1016/j.lwt.2024.117031","DOIUrl":"10.1016/j.lwt.2024.117031","url":null,"abstract":"<div><div>Fermented grains are the main carrier of microbial fermentation and the direct source of Baijiu flavor substances, but so far, there are few studies on the changes in the fermented grains of rice-flavor Baijiu. This experiment systematically analyzed the correlation between microbial community succession and physicochemical factors in the fermentation process of two different types of rice (japonica: M and indica: H) fermented grains. The results showed that during the fermentation process, the changes in total acid, pH, starch, and total phenols of H and M were consistent. However, M and H showed different trends in terms of reducing sugar content and alcohol content. At the phylum level, both types of fermented grains had <em>Firmicutes</em> and <em>Proteobacteria</em> as the absolute dominant phyla. At the genus level, there was a slight difference in the dominant genera of M and H in the early stages, but the main genera in the later stages of fermentation were different. RDA analyses showed different correlations between dominant genera and physicochemical factors with some interesting results. The results of this study will provide a theoretical basis for the regulation of rice-flavor Baijiu fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117031"},"PeriodicalIF":6.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653255","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 antioxidant properties of Eisenia bicyclis extracts through combination of green extractions: Parameter optimization and comparison 通过组合绿色提取物增强双环藻提取物的抗氧化特性：参数优化与比较

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-09 DOI: 10.1016/j.lwt.2024.117005

Seungmin Moon , Changheon Lee , Eunsong Cha , Kyeonghwan Hwang , Seul-Ki Park , Oon-Doo Baik , Daeung Yu

{"title":"Enhancement of antioxidant properties of Eisenia bicyclis extracts through combination of green extractions: Parameter optimization and comparison","authors":"Seungmin Moon , Changheon Lee , Eunsong Cha , Kyeonghwan Hwang , Seul-Ki Park , Oon-Doo Baik , Daeung Yu","doi":"10.1016/j.lwt.2024.117005","DOIUrl":"10.1016/j.lwt.2024.117005","url":null,"abstract":"<div><div>We compared and optimized combined green extraction (CGE) technologies to maximize the antioxidant activity of <em>Eisenia bicyclis</em> through response surface methodology <strong>(RSM)</strong>. Firstly, conventional extraction (CE), microwave assisted extraction (MAE), and supercritical fluid <strong>extraction by carbon dioxide (SFE-CO</strong><sub><strong>2</strong></sub><strong>)</strong> were applied to extract and compare antioxidant activities of <em>E. bicyclis</em>. The antioxidant activity results indicated that MAE and SFE-CO<sub>2</sub> were superior to CE alone. Based on the optimum conditions for MAE and SFE-CO<sub>2</sub>, ultrasound-assisted extraction (UAE) and high-pressure processing (HPP) were combining to increase antioxidant activity. SFE-CO<sub>2</sub>+UAE was selected as the optimum CGE technology. The DPPH-radical scavenging activity and the total phenolic content of <em>E. bicyclis</em> extracts using SFE-CO<sub>2</sub>+UAE were approximately 2 and 5-fold higher than those of extracts using CE with almost 9-fold higher dieckol content. We demonstrated that E. <em>bicyclis</em> has substantial potential as a natural antioxidant and that <strong>CGE is more effective than CE and GE in enhancing antioxidant yields.</strong></div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117005"},"PeriodicalIF":6.0,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653211","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

High hydrostatic pressure technology promotes the formation of lotus seed starch and epigallocatechin gallate complex: An evaluation of structure and digestive characteristics 高静水压技术促进了莲子淀粉和表没食子儿茶素没食子酸酯复合物的形成：对结构和消化特性的评估

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.116939

Lu Liu , Wenjing Chen , Ru Jia , Hangcheng Gong , Yixiang Zhang , Baodong Zheng , Zebin Guo

{"title":"High hydrostatic pressure technology promotes the formation of lotus seed starch and epigallocatechin gallate complex: An evaluation of structure and digestive characteristics","authors":"Lu Liu , Wenjing Chen , Ru Jia , Hangcheng Gong , Yixiang Zhang , Baodong Zheng , Zebin Guo","doi":"10.1016/j.lwt.2024.116939","DOIUrl":"10.1016/j.lwt.2024.116939","url":null,"abstract":"<div><div>The susceptibility of Epigallocatechin-3-gallate (EGCG) to pH changes in digestive juices hampers its potential to regulate the intestinal microecological environment. The study used lotus seed starch (LS) as the embedding carrier and high hydrostatic pressure (HHP) as the non-thermal processing technology to investigate structural changes in LS-EGCG complexes under different pressures and action times, as well as their digestion characteristics. The results indicated that the composite maintained a C-type structure at pressures ranging from 0 to 400 MPa, but the C-type crystal structure disappeared at a treatment pressure of 600 MPa. The swelling and solubility of the complex increased during HHP treatment, while all indexes of pasting properties decreased. Particularly at a pressure of 600 MPa, the pasting properties significantly decreased, indicating enhanced thermal stability and a certain inhibitory effect on aging. The results of in vitro digestion showed that as the intensity of HHP treatment increased, the complex system became more sensitive to digestive enzymes and resulted in an enhanced release of EGCG during digestion. Notably, at 600 MPa for 90 min, the intestinal delivery efficiency of EGCG was significantly improved. These findings provide a research foundation for enhancing the bioavailability of EGCG and developing functional prebiotics containing polyphenols.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 116939"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653203","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

Synergistic effects of binary mixtures of δ-tocopherol and gallic acid derivatives on peroxidation of soybean oil-in-water emulsions δ-生育酚和没食子酸衍生物二元混合物对水包大豆油乳液过氧化反应的协同效应

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117014

Tamara Martínez-Senra , Urszula Maciołek , Sonia Losada-Barreiro , Carlos Bravo-Díaz

{"title":"Synergistic effects of binary mixtures of δ-tocopherol and gallic acid derivatives on peroxidation of soybean oil-in-water emulsions","authors":"Tamara Martínez-Senra , Urszula Maciołek , Sonia Losada-Barreiro , Carlos Bravo-Díaz","doi":"10.1016/j.lwt.2024.117014","DOIUrl":"10.1016/j.lwt.2024.117014","url":null,"abstract":"<div><div>We employed the antioxidants (+)-δ-tocopherol (TOC), gallic acid (GA), propyl, octyl and lauryl gallates (PG, OG and LG, respectively) and some of their binary combinations (TOC + GA derivative) to evaluate potential synergistic, additive or antagonistic effects in inhibiting the lipid peroxidation in soybean oil-in-water emulsions. For the purpose, we added to the prepared emulsions individual antioxidants or binary TOC/co-antioxidant mixtures of different [TOC]/[co-antioxidant] ratios and carried out two sets of independent experiments. In the first one, we determined the relative efficiency of the antioxidants and their mixtures by monitoring the oxidation kinetics of the emulsions. In the second set of experiments, we determined, in the same intact emulsions, their effective concentrations in the oil, aqueous and interfacial regions. When binary TOC-co-antioxidant mixtures were employed, synergistic effects were detected except when the mixture contained low concentrations of gallic acid, in this case an additive effect was observed. Overall, results suggest that the effective interfacial concentrations of the antioxidants and/or their mixtures can be a critical parameter to correctly interpret the observed variations in antioxidant efficiencies but not the only one because the rate constants of the various processes may have also a relevant role in determining their relative rates.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117014"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653212","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

Application of hydrogen-rich water maintains red pitaya fruit quality through regulation of ROS and energy metabolism 应用富氢水通过调节 ROS 和能量代谢保持红塔果实的品质

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117020

Xiaochun Ding , Shuang Liu , Juan Ma , Xuejun Pan , Boyu Dong , Xuewu Duan

{"title":"Application of hydrogen-rich water maintains red pitaya fruit quality through regulation of ROS and energy metabolism","authors":"Xiaochun Ding , Shuang Liu , Juan Ma , Xuejun Pan , Boyu Dong , Xuewu Duan","doi":"10.1016/j.lwt.2024.117020","DOIUrl":"10.1016/j.lwt.2024.117020","url":null,"abstract":"<div><div>Hydrogen-rich water (HRW) treatment has been shown to enhance the shelf life of fruit and vegetables. This study aimed to investigate the effects of HRW on improving the quality of red pitaya and its underlying regulatory mechanisms. The results revealed that applying HRW at a 70% concentration reduced decay and weight loss rates, slowed the respiratory rate, and delayed the decline in titratable acidity and total soluble solids. Additionally, HRW treatment mitigated the increase in superoxide anion production and hydrogen peroxide levels, while enhancing antioxidant enzyme activities and gene expression, including those of peroxidase, superoxide dismutase, glutathione peroxidase, catalase, ascorbate peroxidase, monodehydroascorbate reductase, and glutathione reductase. Non-enzymatic antioxidant compounds such as ascorbate and glutathione also increased. Moreover, RT-qPCR analysis showed that HRW treatment upregulated <em>HcMYB6</em> and downregulated <em>HcR2R3MYB</em>. Dual-luciferase reporter assays indicated that HcMYB6 activated the expression of <em>HcSOD</em> and <em>HcCAT</em>, whereas HcR2R3MYB repressed their expression. These findings suggest that HcMYB6 and HcR2R3MYB may be involved in reactive oxygen species metabolism, with HcMYB6 being induced and HcR2R3MYB inhibited by HRW treatment. Furthermore, HRW treatment led to increased adenosine triphosphate and adenosine diphosphate levels, a decrease in adenosine monophosphate content, and elevated gene expression and activity of Ca<sup>2</sup>⁺-ATPase, succinate hydrogenase, H⁺-ATPase, and cytochrome C. Collectively, these results demonstrate that HRW treatment effectively reduces oxidative damage and improves energy status, thereby preserving the quality of red pitaya fruit.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117020"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653246","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

Whole-genome analysis of stress resistance-related genes in Listeria monocytogenes 李斯特菌抗压相关基因的全基因组分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117027

Xin Dou , Yangtai Liu , Zhuosi Li , Efstathios Z. Panagou , Hui Zhang , Huajian Zhu , Qingli Dong

{"title":"Whole-genome analysis of stress resistance-related genes in Listeria monocytogenes","authors":"Xin Dou , Yangtai Liu , Zhuosi Li , Efstathios Z. Panagou , Hui Zhang , Huajian Zhu , Qingli Dong","doi":"10.1016/j.lwt.2024.117027","DOIUrl":"10.1016/j.lwt.2024.117027","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is a crucial foodborne pathogen with significant public health implications. This study analyzed whole-genome sequences (WGS) of <em>L. monocytogenes</em> strains from public databases, examining associations between resistance genes, lineage, strain type, isolation source, and geography. Results revealed that after eliminating duplicates and strains with incomplete WGS, a total of 316 strains were deemed suitable for subsequent analyses. Within these strains, lineages I and II were extensively distributed, predominantly isolated from clinical and food sources. 56.65% of these strains fell into seven major Clonal Complexes (CC), identified by Multilocus Sequence Typing (MLST), correlating significantly with isolation information. Analysis of 46 resistance-related genes showed a high consistency of resistance genes in the same type of strains, hinting at a potential causal chain of ‘food-food environment-evolution of <em>L. monocytogenes</em>’. Moreover, the standard strains exhibit similar gene carriage rates as the sample strains, with multiple variations observed in acid-resistance genes. In conclusion, through a comprehensive analysis of the <em>L. monocytogenes</em> genome sequences, this study deepens our understanding of the differences and associations between its lineage, strain typing, isolation sources, geographical distribution, and resistance genes, thereby providing a scientific basis for formulating more effective prevention and control strategies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117027"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653091","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

The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk 冻融循环对骆驼奶理化稳定性和营养成分的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117023

Qi Hao , Yongdong Lei , Runze Li , Lingzhen Ma , Huihui Zheng , Xiaorong Deng , Jian Zhang

{"title":"The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk","authors":"Qi Hao , Yongdong Lei , Runze Li , Lingzhen Ma , Huihui Zheng , Xiaorong Deng , Jian Zhang","doi":"10.1016/j.lwt.2024.117023","DOIUrl":"10.1016/j.lwt.2024.117023","url":null,"abstract":"<div><div>Pretreatment for dairy processing sometimes requires freezing and thawing to ensure a steady supply of fresh raw milk. On this basis, a series of studies were conducted to ascertain the impact of freeze-thaw cycles on the physicochemical stability and nutritional quality of camel milk. The findings demonstrated that while the lipid content and apparent viscosity of camel milk were significantly reduced, the acidity and quantity of short- and medium-chain free fatty acids were enhanced by repeated freeze‒thaw cycles. Freeze‒thaw cycles have been demonstrated to result in an increase in protein oxidation in camel milk, which in turn has been observed to give rise to a shift in the secondary structure towards random coils. The particle size distribution of camel milk exhibited aggregation of the proteins, which consequently reduced the physical stability of the camel milk. The results of this study may help to deepen our understanding of the quality characteristics of raw camel milk materials while providing methodological references and scientific support for the storage of raw camel milk.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117023"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653248","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