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

Physicochemical and structural characterization coupled with untargeted metabolomics analysis of metabolic variations in different bamboo shoot powders 不同竹笋粉代谢差异的理化和结构表征及非靶向代谢组学分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117820

Yuhui Wu , Yuming You , Liangru Wu , Long Tong , Fusheng Zhang , Jinlai Yang , Jiong Zheng

{"title":"Physicochemical and structural characterization coupled with untargeted metabolomics analysis of metabolic variations in different bamboo shoot powders","authors":"Yuhui Wu , Yuming You , Liangru Wu , Long Tong , Fusheng Zhang , Jinlai Yang , Jiong Zheng","doi":"10.1016/j.lwt.2025.117820","DOIUrl":"10.1016/j.lwt.2025.117820","url":null,"abstract":"<div><div>Bamboo shoot powder (BSP) has strong potential in food processing and health due to its nutrients and functions. This study examined the physicochemical, structural, and metabolomic characteristics of four BSP varieties: <em>Phyllostachys pubescens</em> (PPSP), <em>Chimonobambusa quadrangularis</em> (CQSP), <em>Dendrocalamus latiflorus Munro</em> (DMSP), and <em>Dendrocalamopsis oldhami</em> (DOSP), using methods such as physicochemical analysis, thermogravimetric analysis, X-ray diffraction, scanning electron microscopy, and untargeted metabolomics. CQSP, with the highest protein content, had large, irregular particles and strong adsorption capacity. DOSP excelled in dietary fiber, water-holding, oil-holding, and swelling capacities. DMSP showed the strongest diffraction intensity, sheet-like fibrous structures, and high crystallinity. PPSP, known for excellent flowability, had smooth, flat particles with a high proportion of amorphous structures. Metabolomic analysis identified 76 unique metabolites in DOSP, 30 in DMSP, 55 in PPSP, and 90 in CQSP, revealing 296 organic acid and 340 lipid differences between DMSP, CQSP, and DOSP, respectively.1-pyrroline-2-carboxylic acid emerged as a key marker distinguishing CQSP, DMSP, and DOSP. Metabolite profiles differed by variety: DOSP was rich in indole, quinic, and shikimic acids; DMSP contained abundant polyphenols and indoles; PPSP showed enhanced aromatic amino acid metabolism; CQSP was enriched in L-glutamine, L-glutamic acid, and carotenoid biosynthesis. This study provides firstly comprehensive comparison of BSP varieties' physicochemical, structural, and metabolomic traits, providing a theoretical basis for health-focused foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117820"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895465","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

Fungal community structure and succession of light-flavor Baijiu during fermentation process 淡味白酒发酵过程中真菌群落结构及演替

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117825

Ting Huang , Jinwang Wei , Sen Zhou , Wenjun Hao , Xu Liu , Zhihe Yu , Wenying Zhuang , Zhaoqing Zeng

{"title":"Fungal community structure and succession of light-flavor Baijiu during fermentation process","authors":"Ting Huang , Jinwang Wei , Sen Zhou , Wenjun Hao , Xu Liu , Zhihe Yu , Wenying Zhuang , Zhaoqing Zeng","doi":"10.1016/j.lwt.2025.117825","DOIUrl":"10.1016/j.lwt.2025.117825","url":null,"abstract":"<div><div>Microbial community structure and succession during Baijiu fermentation influence significantly on the flavor and quality of products. Integrated study of high-throughput sequencing with culture-based method and physicochemical analysis was carried out to compare fungal composition of light-flavor Baijiu (LFB) in two localities of the Niulanshan Distillery Factory, Shunyi of Beijing (SY) and Lvliang of Shanxi (LL). The results indicated that the dominant groups of fungi in all samples of fermentation grains (FG) were Ascomycota and Mucoromycota. The abundancy and diversity of fungi were higher in FG from SY. The LFB from both areas exhibited variation in functional fungi, with <em>Cyberlindnera</em>, <em>Pichia</em> and thermophilic fungi significantly enriched in SY samples (<em>P</em> < 0.05). Physicochemical analysis showed that the two localities shared similar development trends. The culture-dependent analysis revealed that fungal diversity in LL fermentation environment (FE) was higher. Fifty and 59 species were recognized from SY and LL, with 22 co-occurrence ones. This study analyzed fungal profiles in regional LFB, revealing mycobiota structure and environmental drivers of fungal communities. Moreover, the fungal repository laid the foundation for screening excellent functional strains for brewing and contributed intelligent brewing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117825"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876993","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 aroma compounds contributing to the characteristic flavour of ripe Pu-erh tea and their molecular mechanisms of interaction with olfactory receptors 形成成熟普洱茶特有风味的香气化合物及其与嗅觉受体相互作用的分子机制

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117808

Di Tian , Ganghua Huang , Xiujuan Deng , Ling Ren , Juan Yu , Yuan Huang , Chenyang Ma , Xiaohui Zhou , Yali Li , Lei Li , Hongjie Zhou

{"title":"The aroma compounds contributing to the characteristic flavour of ripe Pu-erh tea and their molecular mechanisms of interaction with olfactory receptors","authors":"Di Tian , Ganghua Huang , Xiujuan Deng , Ling Ren , Juan Yu , Yuan Huang , Chenyang Ma , Xiaohui Zhou , Yali Li , Lei Li , Hongjie Zhou","doi":"10.1016/j.lwt.2025.117808","DOIUrl":"10.1016/j.lwt.2025.117808","url":null,"abstract":"<div><div>In order to study the dynamic evolution of the aroma profile of tea leaves from sun-dried green tea processing and fermentation into <em>MPT</em> (ripe Pu-erh tea Fermented by <em>Monascus purpureus</em>) at different pile turning stages, the changes in volatile compounds (VOCs) content and aroma profiles of tea samples were determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, multivariate analysis. Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) combined with Odor Activity Value (OAV) screened 24 key VOCs, with the greatest change in OAV of 1,2,3-trimethoxybenzene. The sixth pile turning stages the most important stage to form the unique flavour of <em>MPT.</em> The metabolic transformations of key VOCs were systematically summarised and a dynamic flavour wheel of aroma was established. Additionally, molecular docking was employed to analyze the interaction regions, binding energies, and forces between key VOCs (1,2,3,4-tetramethoxybenzene, 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, and 1,2-dimethoxybenzene) and six olfactory receptors (ORs) (OR1A1, OR1G1, OR2W1, OR5M3, OR7D4, and OR8D1). The average binding energies of these compounds across five receptors were −4.71, −5.06, −5.26, and −5.00 kcal/mol, respectively. These findings reveal the mechanism of aroma formation during the piling stage of <em>MPT</em>, contributing to the quality control and targeted processing of RIPT (Ripe Pu-erh tea).</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117808"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876996","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

Reuterin inhibits Pseudomonas spp. growth and biofilm formation, and extends fresh cheese shelf life Reuterin抑制假单胞菌的生长和生物膜的形成，延长新鲜奶酪的保质期

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117827

Marta Ávila, Manuela Bravo, Eva Rodríguez-Mínguez, Antonia Picon, Sonia Garde

{"title":"Reuterin inhibits Pseudomonas spp. growth and biofilm formation, and extends fresh cheese shelf life","authors":"Marta Ávila, Manuela Bravo, Eva Rodríguez-Mínguez, Antonia Picon, Sonia Garde","doi":"10.1016/j.lwt.2025.117827","DOIUrl":"10.1016/j.lwt.2025.117827","url":null,"abstract":"<div><div><em>Pseudomonas</em> spp. cause texture, flavour and colour defects in milk and fresh cheese, and are commonly associated with post-pasteurization contamination due to their ability to form biofilms. Current strategies to prevent these defects reduce, but do not avoid, <em>Pseudomonas</em> contamination. In this work, the antimicrobial potential of reuterin, produced by <em>Limosilactobacillus reuteri</em> INIA P572, against 10 dairy <em>Pseudomonas</em> strains was investigated. These strains were selected for their spoilage potential and/or biofilm-forming ability. Reuterin showed a broad anti-pseudomonas spectrum in trypticase soy broth (TSB), inhibiting the growth of all <em>Pseudomonas</em> strains and preventing biofilm formation at refrigeration (6 °C) and room temperature (25 °C). Additionally, reuterin minimum bactericidal concentrations ranged from 8.64 to 30.22 mM, except for <em>P. fluorescens</em> INIA Ps146, which was not eradicated by the highest tested concentration. Fresh cheeses inoculated with these <em>Pseudomonas</em> strains showed discoloration after 5 days of refrigerated storage. However, when fresh cheeses were pre-treated with a 69 mM reuterin solution before inoculation, no colour defects were observed after 28 days for four strains, while for the other six strains, the defect was delayed by 9–23 days. These results suggest that reuterin may be a promising biopreservative to control <em>Pseudomonas</em> in dairy products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117827"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883152","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

Enhancing oxidative tolerance and fermentation performance of Lactobacillus casei through adaptive laboratory evolution 通过实验室适应性进化提高干酪乳杆菌的氧化耐受性和发酵性能

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117826

Lei Su , Shan Li , Xindong Li , Feng Wang , Lianbing Lin , Yicen Lin

{"title":"Enhancing oxidative tolerance and fermentation performance of Lactobacillus casei through adaptive laboratory evolution","authors":"Lei Su , Shan Li , Xindong Li , Feng Wang , Lianbing Lin , Yicen Lin","doi":"10.1016/j.lwt.2025.117826","DOIUrl":"10.1016/j.lwt.2025.117826","url":null,"abstract":"<div><div>The ability to withstand oxidative stress is crucial for the industrial performance of <em>Lactobacillus casei</em>, a key starter culture in milk fermentation. In this study, adaptive laboratory evolution was applied to enhance its oxidative tolerance. The evolved strain exhibited a 3.38-fold increase in superoxide dismutase activity, with 1,1-diphenyl-2-picrylhydrazyl radical, hydroxyl radical, and superoxide anion radical scavenging rates increasing by 1.58-, 1.35-, and 1.5-fold, respectively. Compared to the ancestral strain, it exhibited over twofold greater tolerance to acidic conditions and bile salts, enhanced biofilm formation ability, and improved viability during milk fermentation and refrigerated storage, maintaining viable cell counts of 1.63 × 10<sup>7</sup> CFU/mL versus 1.4 × 10<sup>6</sup> CFU/mL. Furthermore, evolved strain conferred enhanced antioxidant properties to the fermented milk. Untargeted metabolomics coupled with partial least squares-discriminant analysis (PLS-DA) confirmed that the evolved <em>L. casei</em> played a critical role in shaping the metabolic profile of fermented milk compared to the ancestral strain, with 540 metabolites being differentially enriched. Further functional analysis revealed that milk fermented with the evolved strain was enriched in antioxidant-related metabolites, particularly those involved in amino acid metabolism and alkaloid biosynthesis. This study highlighted the potential of oxygen-tolerant <em>L</em>. <em>casei</em> in enhancing the functional and preservative qualities of fermented milk.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117826"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876991","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

Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish 新型生物膜定向大桶发酵剂的制备及其在酸洗萝卜中的初步应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117815

Yue Shu , Shuhui Yang , Chunhui Deng , Xia Lin , Hong Kong , Yunlong Song , Ziwei Liang , Jie Tang , Lei Liu , Hua Xiong , Yu Rao

{"title":"Preparation of a novel biofilm directed vat set (DVS) starter and its preliminary application in pickled radish","authors":"Yue Shu , Shuhui Yang , Chunhui Deng , Xia Lin , Hong Kong , Yunlong Song , Ziwei Liang , Jie Tang , Lei Liu , Hua Xiong , Yu Rao","doi":"10.1016/j.lwt.2025.117815","DOIUrl":"10.1016/j.lwt.2025.117815","url":null,"abstract":"<div><div>Fermentation is commonly used for preservation and processing to effectively extend the shelf life of vegetables. However, traditional pickled vegetable fermentation processes present challenges, such as bacterial interference and notable quality variations, which can be effectively addressed by the utilization of fermenting agents. This study embedded <em>Lactiplantibacillus plantarum</em> LR-31 with low methoxyl pectin, followed by culturing in MRS broth to prepare a biofilm directed vat set (DVS) starter. The biofilm DVS starter presented as small round calcium pectinate beads (CPB) of 2.02 ± 0.07 mm, with an effective viable bacterial count of up to 11.9 log CFU/g. After freeze-drying, the survival rate of the bacterial cells in the LR-31 biofilm CPB DVS starter reached approximately 70 %, which was significantly higher than that of the unencapsulated planktonic DVS starter. This indicated that encapsulation notably increased the freeze-dried survival rate of the microbial DVS. Furthermore, compared with the commercial fermentation DVS starter, the LR-31 biofilm CPB DVS starter effectively reduced the nitrite content in the fermentation system. Using the LR-31 biofilm CPB DVS starter for ferment radishes significantly enhanced their elasticity, cohesion, and sensory evaluation scores. This study established a theoretical foundation for using high-density biofilm DVS starters in vegetable fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117815"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876994","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 packaging film colour on phytosterol photooxidation in safflower seed oil 包装膜颜色对红花籽油中植物甾醇光氧化的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-22 DOI: 10.1016/j.lwt.2025.117818

Jingwen Li , Hui Yu , Lijuan Wang , Qing Ma , Dongkun Zhao , Baocheng Xu , Xinjing Dou , Lili Liu

{"title":"Impact of packaging film colour on phytosterol photooxidation in safflower seed oil","authors":"Jingwen Li , Hui Yu , Lijuan Wang , Qing Ma , Dongkun Zhao , Baocheng Xu , Xinjing Dou , Lili Liu","doi":"10.1016/j.lwt.2025.117818","DOIUrl":"10.1016/j.lwt.2025.117818","url":null,"abstract":"<div><div>This study investigated the protective effects of five coloured PET films against phytosterol (PS) oxidation in vegetable oil. The transparent film demonstrated the lowest inhibition rates for the formation of phytosterol oxidation products (POPs) among the five coloured films, which inhibited PS oxidation solely by reducing light intensity. In contrast, the blue film exhibited superior light barrier characteristics, effectively blocking wavelengths corresponding to ultraviolet light and chlorophyll excitation bands. This dual mechanism significantly reduced both auto-oxidation and type II photooxidation pathways of PS. Consequently, the blue film increased inhibition rates for POPs (7α-OH-PS, 7β-OH-PS, 5α,6α-epoxy-PS, 7-keto-PS, 6β-OH-PS, and 5β,6β-epoxy-PS) from 22.12 %, 13.66 %, 15.08 %, 12.16 %, 12.93 %, and 10.70 % to 76.60 %, 75.29 %, 79.40 %, 75.41 %, 77.56 %, and 75.33 %, respectively. Mechanistic analysis revealed that the blue film's enhanced protection for PS oxidation originated from its inhibition of C7 pathway-mediated POP generation. While red, yellow, and green films operated through similar protective mechanisms, their efficacy varied significantly. The overall protective performance was ranked as follows: blue ≈ red > yellow > green > transparent. These findings provide critical insights for developing optimized packaging solutions to inhibit PS oxidation in lipid-containing food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117818"},"PeriodicalIF":6.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874978","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 replacing phosphate with alkaline electrolyzed water (AEW) on the quality and microbial diversity of Pacific white shrimp (Litopenaeus vannamei) during frozen storage 碱性电解水（AEW）替代磷酸盐对凡纳滨对虾（Litopenaeus vannamei）冷冻贮藏期间品质和微生物多样性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-21 DOI: 10.1016/j.lwt.2025.117812

Yi Luo , Hao-Ran Lv , Hui-Min Lin , Zhi-Yu Liu , Jie Pang , Bin Zhang

{"title":"Effect of replacing phosphate with alkaline electrolyzed water (AEW) on the quality and microbial diversity of Pacific white shrimp (Litopenaeus vannamei) during frozen storage","authors":"Yi Luo , Hao-Ran Lv , Hui-Min Lin , Zhi-Yu Liu , Jie Pang , Bin Zhang","doi":"10.1016/j.lwt.2025.117812","DOIUrl":"10.1016/j.lwt.2025.117812","url":null,"abstract":"<div><div>This study aimed to evaluate the effectiveness of using alkaline electrolytic water (AEW) instead of compound phosphate soaking in modifying the quality and microbial diversity of <em>Litopenaeus vannamei</em> during 80 days of frozen storage at −20 °C. The research determined that replacing 50 % of the compound phosphate with AEW enhanced the soaking weight gain rate (SWG), slowed the rise in total volatile basic nitrogen (TVB-N), and reduced the cooking loss (CL) in shrimp, compared to the CPH (AEW with 0.220 g/L sodium pyrophosphate, 0.380 g/L sodium tri-polyphosphate, 0.012 g/L sodium hexametaphosphate, pH ≈ 12.84 and ORP ≈ −338 mV) treatment group. The AEW soaking treatment effectively preserved shrimp quality throughout frozen storage at −20 °C. High-throughput sequencing revealed that AEW significantly suppressed the growth of <em>Rhodobacteriaceae-unclassified</em>, <em>Photobacterium</em>, <em>Flavobacteriaceae-unclassified</em>, and <em>Algoriphagus</em>, without adversely affecting <em>Vibrio</em> and <em>Aliivibrio</em>. In summary, AEW demonstrates comparable effects to compound phosphate treatment in terms of microbial inactivation and maintenance of shrimp quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117812"},"PeriodicalIF":6.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874980","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

Ultrasound-assisted extraction of bioactive phenolics from Marselan and Shiraz grape skins: A step toward circular economy in food and pharmaceutical industry 超声波辅助提取玛色兰和设拉子葡萄皮中的生物活性酚类物质：食品和制药工业迈向循环经济的一步

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-21 DOI: 10.1016/j.lwt.2025.117817

Edina Avdović , Marko Antonijević , Dušica Simijonović , Mirjana Grujović , Katarina Marković , Dejan Milenković , Andrija Ćirić , Zoran Marković

{"title":"Ultrasound-assisted extraction of bioactive phenolics from Marselan and Shiraz grape skins: A step toward circular economy in food and pharmaceutical industry","authors":"Edina Avdović , Marko Antonijević , Dušica Simijonović , Mirjana Grujović , Katarina Marković , Dejan Milenković , Andrija Ćirić , Zoran Marković","doi":"10.1016/j.lwt.2025.117817","DOIUrl":"10.1016/j.lwt.2025.117817","url":null,"abstract":"<div><div>The growing interest in sustainable food supplements and medicinal agents has prompted research into natural bioactive compounds, particularly those derived from agricultural by-products like grape skins. This study examines the antioxidant, anti-inflammatory, and antimicrobial properties of grape skin extracts of Marselan and Shiraz varieties produced in the Šumadija region of Serbia with a focus on their potential applications in the food industry and pharmacy. Six extracts were obtained by ultrasonic extraction of Marselan and Shiraz grape skin with environmentally friendly solvents (water, ethanol and ethyl acetate). The phenolic profiles of the extracts were examined using HPLC analysis, and antioxidant potential using DPPH and ABTS assays, as well as reducing power. The obtained results indicate that ethyl acetate extracts of Marselan and Shiraz show the best antioxidant potential to according these tests. These findings suggest that these extracts could be a promising source of antioxidants for potential therapeutic applications. Additionally, their good antimicrobial properties indicate that could be valuable sources of bioactive compounds for use in functional foods, nutraceuticals, and food preservatives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117817"},"PeriodicalIF":6.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143863928","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

High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility 高植物蛋白零食作为新型动物产品替代品：感官评价、营养评价和体外消化率

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-04-20 DOI: 10.1016/j.lwt.2025.117795

Maialen Uriz-Martínez , Iciar Astiasaran , Paula Aranaz , Diana Ansorena

{"title":"High plant protein snacks as novel animal product substitutes: sensory assessment, nutritional evaluation and in vitro digestibility","authors":"Maialen Uriz-Martínez , Iciar Astiasaran , Paula Aranaz , Diana Ansorena","doi":"10.1016/j.lwt.2025.117795","DOIUrl":"10.1016/j.lwt.2025.117795","url":null,"abstract":"<div><div>High-protein (15 %) snacks were developed from gelled emulsions using pea or fava bean protein concentrates, virgin olive oil and cinnamon followed by two different thermal treatments, sterilization and pasteurization. The proximate composition, sensory analysis and <em>in vitro</em> digestion of the snacks were carried out. Color, texture and odor acceptability were determined by the thermal treatment, whereas the taste and overall acceptability were determined by the protein type, showing those snacks made with pea protein better acceptability. Volatile compounds analysis showed differences in volatile profile driven by the thermal treatment and protein type. Sterilized snacks showed lower <em>in vitro</em> dry matter (50.2–78.4 %) and protein digestibility (69.70–79.4 %) as compared to pasteurized ones (83–89.3 % and 83.2–87.2, respectively), probably due to the higher compact gel structure of these snacks. These results propose these products suitable to be included in the category of novel animal products substitutes, expanding the range of options within plant-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117795"},"PeriodicalIF":6.0,"publicationDate":"2025-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895301","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