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

Corrigendum to “Difference and correlation analysis of the microbial community structure and the volatile flavor compounds of six traditional cereal-fermented beverages in Xinjiang” [LWT - Food Science and Technology 232 (2025) 118385] 新疆六种传统谷物发酵饮料微生物群落结构与挥发性风味化合物的差异及相关性分析[LWT -食品科学与技术232(2025)118385]的勘误表

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118541

Zhixia Zhao , Shuping Zou , Junxuan Luo , Jian Li , Hanyu Zhu , Feng Kang , Ting Zhang

引用次数: 0

Modelling and optimization of natural deep eutectic solvent-assisted extraction for carotenoids targeting lutein for developing food additives from used marigold flowers 以叶黄素为目标的天然深共熔溶剂辅助提取类胡萝卜素的建模与优化，用于开发废弃万寿菊的食品添加剂

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118549

Atharva Joshi, Aarya Kunnure , Abhishek Aghamkar , Amisha Garg, Tejaswini Pachpor, Nithya N. Kutty

{"title":"Modelling and optimization of natural deep eutectic solvent-assisted extraction for carotenoids targeting lutein for developing food additives from used marigold flowers","authors":"Atharva Joshi, Aarya Kunnure , Abhishek Aghamkar , Amisha Garg, Tejaswini Pachpor, Nithya N. Kutty","doi":"10.1016/j.lwt.2025.118549","DOIUrl":"10.1016/j.lwt.2025.118549","url":null,"abstract":"<div><div>Natural deep eutectic solvents (NADES) have proved their potential as a green technology for extracting phytochemicals in recent times. Different NADES combinations with various molar ratios of choline chloride as a hydrogen bond acceptor (HBA) and glucose/tartaric acid as a hydrogen bond donor (HBD) were screened for better extraction efficiency of carotenoids from a rich source-dried marigold flower. The highest carotenoid content of 549.68 μg/mg dry weight (DW) was observed in choline chloride: glucose (3:1) combination. Process optimization using Taguchi's model and response surface methodology (Box-Behnken design) was further employed to identify the optimal process parameters, viz., ultrasonication time as 35 min, incubation temperature as 25 °C, and incubation time as 2 h; a significant increase in carotenoid yield of 971.31 μg/mg DW of floral biomass was observed. Stability studies showed that carotenoids were stable in the dark and at a storage temperature of −20 °C. High performance liquid chromatography analysis revealed the presence of lutein as a major compound in the selected NADES system. Lastly, food safety studies of marigold floral NADES-based extracts were investigated. Antimicrobial and antioxidant activity studies of selected extracts revealed optimal properties indicating their potential to be formulated into food colorants and nutraceuticals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118549"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217889","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

In-depth investigation of the interaction between quercetin and myoglobin: A combined spectroscopy, molecular docking, and molecular dynamics simulation approach 深入研究槲皮素和肌红蛋白之间的相互作用：结合光谱，分子对接和分子动力学模拟方法

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118552

Yupei Sun , Yanhui Yi , Yaxi Xu , Xiangyang Zhang , Feng Zhao , Jianzeng Xin , Sheng Liu

{"title":"In-depth investigation of the interaction between quercetin and myoglobin: A combined spectroscopy, molecular docking, and molecular dynamics simulation approach","authors":"Yupei Sun , Yanhui Yi , Yaxi Xu , Xiangyang Zhang , Feng Zhao , Jianzeng Xin , Sheng Liu","doi":"10.1016/j.lwt.2025.118552","DOIUrl":"10.1016/j.lwt.2025.118552","url":null,"abstract":"<div><div>Myoglobin is a key factor affecting meat color. Previous studies have been carried out on quercetin in regulating the redox state of myoglobin and retaining meat color. Based on this, multi-spectroscopic analysis combined with molecular docking and molecular dynamics simulation, were used to explore the interaction between quercetin and myoglobin. The results showed that the interaction between quercetin and myoglobin was mainly driven by van der Waals force and hydrogen bond, and the process was a spontaneous exothermic reaction. This interaction changed the inherent structure of myoglobin, improved its antioxidant activity and thermal stability, and reduced surface hydrophobicity and solubility. In this study, the interaction mechanism between quercetin and myoglobin was elucidated in detail from the molecular level, which may provide a strong scientific information for the use of quercetin in meat processing to maintain meat color stability and develop high-quality and attractive meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118552"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217887","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

Melatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism 褪黑素通过调节葡萄表皮蜡质、细胞壁和酚代谢来改善葡萄采后品质

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118557

Guihua Zeng , Bowei Yang , YiPing An , Maoyu Zeng , Lijian Zhang , Guang Wu , Qingqing Zeng , Zhenwen Zhang

{"title":"Melatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism","authors":"Guihua Zeng , Bowei Yang , YiPing An , Maoyu Zeng , Lijian Zhang , Guang Wu , Qingqing Zeng , Zhenwen Zhang","doi":"10.1016/j.lwt.2025.118557","DOIUrl":"10.1016/j.lwt.2025.118557","url":null,"abstract":"<div><div>Grapes are rich in diverse nutritional ingredients; however, they are perishable, posing challenges during postharvest storage. Melatonin (MT) regulates the physiological properties of fruit during the postharvest period. In this study, the ‘Red Globe’ grapes (<em>Vitis vinifera</em> L.) were treated with 100 μmol L<sup>−1</sup> MT solution and stored under cold condition for 56 d. Results showed that exogenous MT application maintained wax structure and delayed the degradation of cuticular wax. At the end of storage, the total cuticular wax content with MT treatment was increased by 26 % compared with that in the control. MT treatment stimulated the transcription of key genes involved in wax biosynthesis. Moreover, MT treatment inhibited the activity of pectin methyl esterase (9 %), polygalacturonase (24 %), and <em>β</em>-galactosidase (13 %), which slowed down the decrease in chelate-soluble pectin (19 %), and Na<sub>2</sub>CO<sub>3</sub>-soluble pectin (5 %) levels. In addition, MT treatment maintained higher levels of phenolic compound by up-regulating key biosynthetic genes. In summary, these results indicate that MT preserved postharvest quality of grape berries by regulating cuticular wax, cell wall, and phenolic metabolism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118557"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217862","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

A novel method for preparation of human milk fat substitute enriched with 1-oleoyl-2-palmitoyl-3-linoleoylglycerol: stepwise enzymatic acidolysis strategy 一种制备富含1-油基-2-棕榈酰-3-亚油基甘油的乳脂代用品的新方法：逐步酶酸解法

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118581

Qiufen Zhu , Chongyang Zhu , Simin Li , Shang Shi , Yuan Cao , Jiahui Fan , Yiwei Wang , Hao Zhang , Wei Liu , Shaohua Liang , Cong Sun

{"title":"A novel method for preparation of human milk fat substitute enriched with 1-oleoyl-2-palmitoyl-3-linoleoylglycerol: stepwise enzymatic acidolysis strategy","authors":"Qiufen Zhu , Chongyang Zhu , Simin Li , Shang Shi , Yuan Cao , Jiahui Fan , Yiwei Wang , Hao Zhang , Wei Liu , Shaohua Liang , Cong Sun","doi":"10.1016/j.lwt.2025.118581","DOIUrl":"10.1016/j.lwt.2025.118581","url":null,"abstract":"<div><div>1-Oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is the most abundant triacylglycerol in Chinese human milk fat, which plays a key role in regulating lipid metabolism, improving nutrient absorption, and modulating gut microbiota. In this study, a stepwise enzymatic acidolysis strategy was innovatively developed for the synthesis of a human milk fat substitute (HMFS) enriched with OPL. Initially, 1,3-dioleoyl-2-palmitoylglycerol (OPO) was synthesized and purified as an intermediate before incorporating linoleic acid (LA). The first-step acidolysis using fractionated tripalmitin (PPP) and oleic acid (OA) yielded an OPO content of 69.71%. Subsequently, the second-step acidolysis of purified OPO with LA successfully produced OPL. Under the optimal conditions, the OPL content in the final product reached 50.49%, with the relative percentage of palmitic acid at the <em>sn</em>-2 position as high as 72.37%. Notably, this strategy required only a molar ratio of PPP/OA/LA of 1:8:1.66, which greatly reduced LA consumption compared to existing methods. These results demonstrate that the stepwise enzymatic strategy offers an efficient and industrially viable route for producing HMFS enriched with OPL.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118581"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263827","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

Iron fortification using porous corn and wheat starches prepared by combined ultrasound and α-amylase treatments 超声和α-淀粉酶联合处理制备的多孔玉米和小麦淀粉强化铁

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118555

Somayeh Ghandehari Alavijeh , Alireza Sadeghi Mahoonak , Ghasem Dini

{"title":"Iron fortification using porous corn and wheat starches prepared by combined ultrasound and α-amylase treatments","authors":"Somayeh Ghandehari Alavijeh , Alireza Sadeghi Mahoonak , Ghasem Dini","doi":"10.1016/j.lwt.2025.118555","DOIUrl":"10.1016/j.lwt.2025.118555","url":null,"abstract":"<div><div>This study reports the fabrication of porous starches (PS) through a combined ultrasound–enzyme approach to improve iron adsorption via controlled micro-porosity and structural rearrangement. Corn and wheat starches were treated with ultrasound at 150 W (3600 s), 250 W (2400 s), and 350 W (600 s) in the presence of α-amylase (1 g/L). The resulting PS samples were characterized for water, oil, and methyl violet adsorption, while SEM and XRD analyses confirmed morphological and crystalline modifications. For iron fortification, PS samples were loaded with iron ammonium sulfate (II) (40–80 mg/L), and uptake was quantified using ICP-OES. Corn PS displayed well-developed and uniformly distributed pores, a crystallinity of 0.4709, and significantly higher adsorption capacities for water (0.6122 g/g), oil (0.3645 g/g), and methyl violet (0.7476 g/g) compared with wheat PS (crystallinity 0.5593). Maximum iron incorporation reached ∼190 mg/kg in both corn and wheat PS, though the relative improvement was greater for corn. The optimized condition (350 W, 600 s) offered high efficiency and low energy demand, highlighting corn PS as a promising, cost-effective carrier for iron fortification with potential applications in food, pharmaceutical, and cosmetic formulations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118555"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217863","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

Corrigendum to: Harnessing enemy resources: Limosilactobacillus reuteri leverages pathogen-derived cholestenone to boost reuterin production and antimicrobial activity (Lebensmittel-Wissenschaft & Technologie, (230), article number 118200) 利用敌人资源的更正：罗伊氏芽孢杆菌利用病原体衍生的胆甾酮促进罗伊氏素的产生和抗菌活性（lebensmitel - wissenschaft & technology,(230)，文章号118200）

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118545

Qichao Wu , Xin Xu , Xin Cheng , Bing Liu , Xiande Deng , Yibin Xu

引用次数: 0

Effect of freezing on the properties of potato protein gels at different pH 不同pH下冷冻对马铃薯蛋白凝胶性质的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118506

Zhenjia Chen , Jiaqi Li , Xingyu Mu , Qiongling Chen , Xiaowen Wang

{"title":"Effect of freezing on the properties of potato protein gels at different pH","authors":"Zhenjia Chen , Jiaqi Li , Xingyu Mu , Qiongling Chen , Xiaowen Wang","doi":"10.1016/j.lwt.2025.118506","DOIUrl":"10.1016/j.lwt.2025.118506","url":null,"abstract":"<div><div>This study investigated the mechanisms and variations in physicochemical properties and microstructures of potato protein gels at different pH levels under freezing conditions. Potato protein gels with a 15 % protein concentration were prepared at pH 2, pH 7, and pH 10. The results showed that at pH 7, the gel exhibited roughness, pronounced granularity, a uniform pore size distribution, and a water-holding capacity of 97.12 %. After freezing, the enthalpy was −228.13 J/g, leading to significant changes in moisture distribution and a reduction in water-holding capacity to 80.43 %. At pH 10, increased hydrogen bonding (8.58 %) and ionic bonding (2.03 %) contributed to a denser, more ordered mesh structure with an enhanced water-holding capacity (97.88 %). The enthalpy was −227.85 J/g, which minimized moisture distribution changes and preserved a high water-holding capacity after freezing. In contrast, at pH 2, the gel exhibited a coarse and non-uniform structure, with a reduced water-holding capacity of 67.55 %, increased enthalpy of −243.45 J/g, and elongated relaxation time. The freezing process led to ice crystal formation, which disrupted the protein network, particularly at lower pH levels. These findings offer a theoretical basis for optimizing potato protein gel structures and advancing the development of innovative potato-based products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118506"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217886","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

Carrot seed pomace as a novel ingredient in the zero waste strategy: Application in wheat crackers 胡萝卜籽渣作为一种新原料在零浪费策略中的应用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118528

Dorota Teterycz, Katarzyna Kaszyca, Piotr Zarzycki

{"title":"Carrot seed pomace as a novel ingredient in the zero waste strategy: Application in wheat crackers","authors":"Dorota Teterycz, Katarzyna Kaszyca, Piotr Zarzycki","doi":"10.1016/j.lwt.2025.118528","DOIUrl":"10.1016/j.lwt.2025.118528","url":null,"abstract":"<div><div>The reutilization of food industry by-products remains a critical environmental and societal challenge. This study investigated the chemical composition of carrot seed pomace (CSP), a by-product of cold-pressed oil extraction, and assessed its incorporation into wheat crackers at levels of 1–3 %. CSP was found to be a valuable source of n-9 fatty acids—predominantly oleic acid (79.33 % of total fat)—as well as dietary fiber (48.54 g 100 g<sup>-1</sup> d m) and protein (21.37 g 100 g<sup>-1</sup> d m) with a favorable amino acid profile. Its inclusion at levels up to 3 % did not significantly impair the sensory quality of the crackers. CSP enrichment led to enhanced antioxidant activity (DPPH), increased levels of flavonoids and polyphenols, as well as notable improvements in dietary fiber (by 27.7 %) and protein content (by 6 %). Furthermore, it contributed to a reduction in lipid oxidation, including after storage. These findings underscore the potential of CSP as a functional ingredient for improving the nutritional and bioactive properties of cereal-based products. Nevertheless, further research is warranted to optimize product formulations and evaluate the long-term effects of CSP inclusion.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118528"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217888","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

Corrigendum to “Comprehensive non-destructive assessment of beef quality: Focus on textural feature analysis and tenderness using AI and hyperspectral imaging” [Lebensmittel-Wissenschaft & Technologie (231) September (2025) 118322] “牛肉质量的全面无损评估：使用人工智能和高光谱成像专注于纹理特征分析和嫩度”的勘误表[Lebensmittel-Wissenschaft & technology (231) September (2025) 118322]

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-10-01 DOI: 10.1016/j.lwt.2025.118517

Je Hyeon Lee , Jia Yu , Xiangzi Li , Dae Jong Kim , Sungkwon Park

引用次数: 0