LWT - Food Science and Technology最新文献

{"title":"Toward the rational design of bio-based active films: Integrating polymer matrix and pomegranate peel-derived bioactive fractions","authors":"M. di Corcia,&nbsp;G. Mugnaini,&nbsp;L. Peritore,&nbsp;F. Moccia,&nbsp;M.L. Alfieri,&nbsp;L. Panzella,&nbsp;A. Conte,&nbsp;M.A. Del Nobile,&nbsp;M. Bonini","doi":"10.1016/j.lwt.2026.120030","DOIUrl":"10.1016/j.lwt.2026.120030","url":null,"abstract":"<div><div>The development of sustainable active packaging materials requires a rational understanding of the interactions between polymer matrices and bioactive components. In this work, bio-based films based on alginate, gelatin, and poly(vinyl alcohol) (PVA) were functionalized with different pomegranate peel-derived fractions, including powder, extract, and DES-extracted lignin. The incorporation of these components markedly influenced the physicochemical and functional properties of the films. Extract-containing systems exhibited increased water dissolution and reduced glass transition temperatures (by several degrees), indicating enhanced polymer chain mobility, whereas powder-containing systems showed higher surface roughness and thickness, reflecting a more heterogeneous structure due to the presence of dispersed particles. The antioxidant activity was strongly dependent on the type of fraction, with the extract displaying the highest reducing power, while lignin contributed through its polymeric phenolic structure. The incorporation of pomegranate-derived fractions also improved the antimicrobial performance of the films, with extract-containing systems generally showing the most pronounced effects. Overall, the results highlight that both the nature of the polymer matrix and the type of pomegranate-derived fraction play a key role in determining film performance. Multivariate analysis further supports these findings, explaining approximately 65–70% of the variability depending on the property considered. These findings provide useful insights for the rational design of bio-based active films for food packaging applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120030"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157167","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}

{"title":"Effects of ultrasonic pretreatment on hot-air drying behavior and microscopic pore structure of green Sichuan pepper (Zanthoxylum armatum)","authors":"Bin Li,&nbsp;Yuelang Liu,&nbsp;Zebao Li,&nbsp;Zongyu Xie,&nbsp;Hao Wu,&nbsp;Xuefeng Zhang,&nbsp;Chuanwei Luo,&nbsp;Zhiheng Zeng","doi":"10.1016/j.lwt.2026.119970","DOIUrl":"10.1016/j.lwt.2026.119970","url":null,"abstract":"<div><div>To improve hot-air drying efficiency while maintaining the quality of green Sichuan pepper (<em>Zanthoxylum armatum</em>), this study evaluated the effects of ultrasonic power, ultrasonic treatment time, and water temperature on drying kinetics, physicochemical quality, microstructure, moisture migration, and sensory characteristics. Among the tested conditions, 150 W for 25 min at 25 °C showed the best overall performance, with a comprehensive score of 0.885. Moderate ultrasonic pretreatment promoted a more interconnected porous structure and enhanced moisture migration. In the ultrasonic power experiment, porosities of samples treated at 150 W determined by scanning electron microscopy image analysis and mercury intrusion porosimetry were 29.22% and 28.91%, respectively, while low-field nuclear magnetic resonance indicated increased water mobility and more efficient removal of migratable water. Appropriate ultrasonic pretreatment also improved desirable aroma and numbing attributes. Essential oil content was significantly positively correlated with overall aroma intensity and characteristic fresh aroma, whereas amide content was significantly positively correlated with numbing intensity and numbing persistence. Excessive ultrasonic pretreatment caused greater structural disruption and reduced the benefits to moisture migration and flavor quality. Overall, moderate ultrasonic pretreatment improved drying performance and quality by balancing microstructural reconstruction, moisture migration, and flavor retention.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 119970"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157224","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}

{"title":"Caprylic acid-mediated photodynamic inactivation of foodborne pathogens on sliced cheese using 356-nm UVA light","authors":"So-Seum Yong,&nbsp;Sang-Hyeon Bae,&nbsp;Jae-Won Ha","doi":"10.1016/j.lwt.2026.120037","DOIUrl":"10.1016/j.lwt.2026.120037","url":null,"abstract":"<div><div>This study evaluated the bactericidal efficacy of combined UVA irradiation and caprylic acid (CPA) against major foodborne pathogens in phosphate-buffered saline (PBS) and on sliced cheese and investigated its inactivation mechanism. In PBS, UVA alone caused negligible reductions after 20 min, whereas 0.15% CPA reduced <em>E. coli</em> O157:H7, <em>S.</em> Typhimurium, and <em>L. monocytogenes</em> by 0.96, 1.17, and 2.72 log CFU/mL, respectively. Combined UVA-CPA treatment further increased reductions to 1.56, 1.72, and 4.12 log CFU/mL, respectively. Because <em>L. monocytogenes</em> was the most susceptible, its cellular responses were further analyzed. Compared with the control and UVA alone, CPA and UVA-CPA significantly increased intracellular ROS generation and membrane damage, whereas UVA-CPA caused the greatest impairment of respiratory-chain dehydrogenase and efflux activities, indicating that enhanced inactivation was mainly associated with metabolic dysfunction and weakened cellular defense. On sliced cheese, UVA-CPA achieved reductions of 2.52, 3.11, and 3.58 log CFU/25 g for <em>E. coli</em> O157:H7, <em>S.</em> Typhimurium, and <em>L. monocytogenes</em>, respectively, with only minor quality changes (<em>ΔE</em> &lt; 1.7 and no significant change in maximum cutting force). These findings suggest that UVA-CPA is a promising hurdle technology for improving the microbial safety of sliced cheese.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120037"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157237","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}

{"title":"Combination of Lespedeza bicolor leaf extract and ascorbic acid to inhibit lipid oxidation in freeze-dried Korean spicy beef soup (Yukgaejang)","authors":"Ga-Yang Lee,&nbsp;Min-Jeong Jung,&nbsp;Jong-Woong Nam,&nbsp;Yun-Sang Choi,&nbsp;Joon-Young Jun","doi":"10.1016/j.lwt.2026.120004","DOIUrl":"10.1016/j.lwt.2026.120004","url":null,"abstract":"<div><div>Lipid oxidation during thermal processing and storage can be a major cause of quality deterioration in lipid-rich freeze-dried (FD) foods. This study aimed to screen edible plant and herbal extracts with antioxidant potential and evaluate the selected extract for improving the oxidative stability of FD Yukgaejang (16.5% lipid), a traditional Korean spicy beef soup commercialized as a home meal replacement (HMR) product. Based on total antioxidant capacity, total phenolic content, and total flavonoid content, selected extracts were further evaluated for their inhibitory effects on lipid oxidation using an oleic acid (OA) oxidation model, as OA was the predominant fatty acid in FD Yukgaejang. Among them, the 50% ethanol extract of <em>L. bicolor</em> leaves (KL50) exhibited an inhibitory effect on OA oxidation comparable to that of vitamin C (VtC). KL50 combined with VtC inhibited OA oxidation more effectively than either alone and was selected as the extract–antioxidant combination (EAC). The predominant phenolic compounds in KL50 were ferulic acid and chlorogenic acid, accounting for 11.26% of the extract. EAC treatment delayed lipid oxidation in FD Yukgaejang during thermal processing and storage. During storage, the control exceeded the thiobarbituric acid reactive substances (TBARS) rancidity threshold (2.00 mg MDA eq./kg) after four weeks, whereas EAC-treated samples remained below this threshold for up to six weeks. These findings suggest that <em>L. bicolor</em> leaf extract combined with VtC enhances the oxidative stability of FD Yukgaejang during thermal processing and storage, suggesting its potential as a natural antioxidant strategy for lipid-rich FD HMR products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120004"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157092","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}

{"title":"Flavor-preserving degumming of hot-pot beef tallow using a choline chloride–glycerol deep eutectic solvent","authors":"Mazhen Zhang,&nbsp;Aixiang Hou,&nbsp;Jielong Zhou,&nbsp;Zongjun Li,&nbsp;Ke Li,&nbsp;Yu Xiao,&nbsp;Youhua Ren,&nbsp;Yu Yang,&nbsp;Yuanliang Wang","doi":"10.1016/j.lwt.2026.120058","DOIUrl":"10.1016/j.lwt.2026.120058","url":null,"abstract":"<div><div>This study developed a mild degumming process for hot-pot beef tallow using choline chloride–glycerol deep eutectic solvent (ChCl–glycerol DES), focusing on phospholipid removal, oil yield, lipid stability and flavor retention. Seven commercial tallow samples showed phospholipid contents of 5.00–56.61 mg/g, with marked variations in oxidative status, fatty acids, volatiles and sensory attributes. DES-assisted degumming was optimized via single-factor and response surface methodology. Under optimal conditions (ChCl:glycerol 1:2, 0.6% DES dosage, 20% water, 60 °C, 40 min), the phospholipid content decreased from 61.48 ± 1.42 to 10.06 ± 0.11 mg/g (83.7% removal), with an oil yield of 98.69%. DES outperformed physical adsorption degumming at the same dosage. Major fatty acid composition remained largely unchanged. Representative volatiles—heptanal, nonanal and benzaldehyde—remained detectable after degumming. These results indicate that ChCl–glycerol DES is an efficient and mild degumming strategy for hot-pot beef tallow with the retention of selected flavor-related volatile compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120058"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157094","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}

{"title":"Comparative metabolomics reveals polyphenol enrichment and pathway-specific metabolic divergence in red versus white grape pomace","authors":"Yue Wang,&nbsp;Tianhua Bai,&nbsp;Keyu Chen,&nbsp;Jiajia You,&nbsp;Minglong Shao,&nbsp;Zhina Qiao,&nbsp;Yanan Hao,&nbsp;Huiling Zhang,&nbsp;Yanan Li,&nbsp;Zhiming Rao","doi":"10.1016/j.lwt.2026.120025","DOIUrl":"10.1016/j.lwt.2026.120025","url":null,"abstract":"<div><div>To elucidate compositional divergence between red wine and red grape pomace—and metabolic regulatory mechanisms distinguishing red from white grape pomace—and to provide a mechanistic foundation for high-value grape pomace utilization, this study integrates physicochemical profiling, antioxidant assays, targeted quantification, and untargeted metabolomics to compare red wine, red grape pomace, and red/white grape pomace. Red grape pomace contains 3.6-fold higher total flavonoids and up to 320-fold higher anthocyanins (e.g., Petunidin) than red wine, its polyphenol enrichment underpinning its markedly superior antioxidant capacity. Red and white grape pomace exhibit pathway-specific metabolic divergence: red grape pomace exhibits pronounced enrichment of metabolites in the anthocyanin biosynthetic pathway, consistent with the abundant accumulation of flavonoids and anthocyanins; in contrast, white grape pomace shows negligible levels of these pathway-specific metabolites, and shared upstream precursors are preferentially channeled into the mevalonate pathway—leading to enhanced accumulation of carotenoids, terpenoids, and phytosterols, compounds associated with anti-inflammatory and immunomodulatory activities. This study establishes a metabolic basis for precise, high-value grape pomace utilization within the circular economy framework of the wine industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120025"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157041","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}

{"title":"Processing sequence in ultrasound-coupled food protein modification: pH shifting, enzymatic hydrolysis, and glycation","authors":"Yuanyuan Huang,&nbsp;Mokhtar Dabbour,&nbsp;David D. Kitts,&nbsp;Benjamin Kumah Mintah,&nbsp;Chunhua Dai,&nbsp;Xiumin Chen,&nbsp;Ronghai He","doi":"10.1016/j.lwt.2026.120054","DOIUrl":"10.1016/j.lwt.2026.120054","url":null,"abstract":"<div><div>Ultrasound is increasingly being combined with other processing techniques to tailor the structure and functionality of food proteins. However, the outcome of these treatments depends not only on acoustic conditions and the coupled technique but also on the timing of ultrasound application. Existing reviews generally classify combined treatments by modification route or protein source, thereby leaving sequence-dependent mechanisms insufficiently addressed. This review treats the processing sequence as an independent design variable, focusing on pH shifting, enzymatic hydrolysis, and protein-carbohydrate glycation. It distinguishes among ultrasound pretreatment, simultaneous processing, and post-treatment according to when ultrasound is applied relative to the modification process. These temporal modes expose proteins to ultrasound at different stages of structural and chemical transformation, potentially altering subsequent molecular reorganization and functional and nutritional outcomes. Excessive acoustic or chemical exposure may instead promote fragmentation, oxidation, amino acid loss or modification, or reaggregation. Accordingly, the functional effects of a given sequence depend on how ultrasound-generated intermediates evolve during subsequent modification or assembly and should be evaluated alongside digestive and nutritional quality. Drawing on studies covering different proteins, modification strategies, and analytical methods, this review proposes the sequence–state–outcome framework as a conceptual perspective rather than a ranking of processing modes. Direct comparisons under matched acoustic energy and reaction extent remain scarce, limiting conclusions regarding sequence superiority. Future studies should compare ultrasound sequences under equivalent acoustic input and reaction extent, improve parameter reporting, and validate this framework in concentrated food matrices and continuous-flow systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120054"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157208","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}

{"title":"Inter-species interactions driven by different pit mud supplements determine the features of community assembly and flavor synthesis in Zaopei during anaerobic solid-state fermentation","authors":"Yan Wang,&nbsp;Xinyi Jian,&nbsp;Menghua Liu,&nbsp;Qinglan Tang,&nbsp;Ling Ao,&nbsp;Min Sun,&nbsp;Yong Tao,&nbsp;Shikai Quan","doi":"10.1016/j.lwt.2026.120040","DOIUrl":"10.1016/j.lwt.2026.120040","url":null,"abstract":"<div><div>In Strong-flavor Baijiu (SFB) brewing, pit mud (PM) and its age directly affect flavor quality. Here, we established the laboratory-scale microcosms with three PM treatments (no PM, old PM (OPM), new PM (NPM)) coupled with genome-scale metabolic models (GEMs) to investigate the underlying mechanisms of PM-driven differences in <em>Zaopei</em> anaerobic solid-state fermentation (ASSF). Results showed that OPM and NPM supplements prevented the production of non-typical SFB aromatics. They increased the complexity of the <em>Zaopei</em> community but exhibited distinct modulation patterns, and the community and flavor features across different PM supplements were largely driven by microbial interactions. For community assembly, OPM enhanced determinism during mid-late ASSF while NPM increased stochasticity. For flavor synthesis, OPM mainly increased gene abundance of the reverse β-oxidation pathway whereas NPM primarily altered that of the fatty acid biosynthesis pathway. For microbial interactions, OPM promoted more synergistic interactions between OPM-derived and <em>Daqu</em>-derived (fermentation starter) microbiota. GEMs predicted that <em>Daqu</em>-derived <em>Thermoactinomyces vulgaris</em> would act as the metabolic hub in OPM-supplemented <em>Zaopei</em>, providing essential nutrients to OPM-derived <em>Methanoculleus bourgensis</em> and grain-derived <em>Pseudomonas asiatica</em>. In contrast, in NPM-supplemented <em>Zaopei</em>, cross-feeding among OPM-derived <em>Ligilactobacillus acidipiscis</em>, <em>Mesorhizobium terrae</em>, and grain-derived <em>Ralstonia thomasii</em> could be the metabolic center, without any <em>Daqu</em>-derived taxa. These results facilitate <em>Zaopei</em> ASSF optimization and deepen insights into traditional fermentation mechanisms.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120040"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157162","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}

{"title":"Interpretable machine learning reveals nonlinear associations between glutinous rice quality traits and Huangjiu sensory quality","authors":"Sui-Kang Yuan,&nbsp;Guo-Chang Sun,&nbsp;Ming Zhao,&nbsp;Yong-Zhu Zhang,&nbsp;Peng Wang,&nbsp;Hong-Yan Qu,&nbsp;Xiao-Tao Sun,&nbsp;Xing-Quan Liu,&nbsp;Guan-Yu Fang","doi":"10.1016/j.lwt.2026.120022","DOIUrl":"10.1016/j.lwt.2026.120022","url":null,"abstract":"<div><div>Glutinous rice quality is closely linked to Huangjiu brewing, but its nonlinear relationship with component sensory attributes remains unclear. Fifty glutinous rice accessions were characterized for composition, amylopectin chain length, gelatinization, and viscosity and brewed under standardized mechanized conditions. Hierarchical clustering separated the accessions into three groups that also differed in Huangjiu phenotype space (R² = 0.135, <em>P</em> = 0.0001). Random forest retained 19 cluster-discriminative traits (accuracy = 0.933; area under the receiver operating characteristic curve, AUC = 0.987), and principal component analysis summarized them into a rice-quality index explaining 80.28% of variance. Among the four component sensory attributes, aroma and style showed the strongest predictive performance. Regularized Extreme Gradient Boosting models achieved hold-out R² values of 0.730 for both aroma and style, with repeated out-of-fold R² values of 0.666 and 0.858, respectively. SHapley Additive exPlanations revealed distinct nonlinear contribution patterns, with alkali spreading value, fat, moisture, gelatinization-related traits, and amylopectin chain fractions among the most influential predictors. Dependence analysis further identified model-derived sign-change regions for key traits. These findings provide an interpretable, association-based framework for linking glutinous-rice quality variation with Huangjiu sensory performance and support brewing-oriented raw-material screening.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120022"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157105","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}

{"title":"Effects of rice water extract on the taste quality of cooked rice: A multivariate analysis of physicochemical, microstructural, and sensory attributes","authors":"Junrui Wang,&nbsp;Ying Zhou,&nbsp;Yandong Xu,&nbsp;Zhengyang Lian,&nbsp;Zimei Ye,&nbsp;Chengxiao Sun,&nbsp;Xianqiao Hu,&nbsp;Mingxue Chen,&nbsp;Lin Lu","doi":"10.1016/j.lwt.2026.120060","DOIUrl":"10.1016/j.lwt.2026.120060","url":null,"abstract":"<div><div>A multivariate analysis of physicochemical, microstructural, and sensory attributes was developed to clarify the effects of rice water extract on taste quality. The leached components of rice water extract were determined and leaching characteristics were analyzed. Sensory evaluation and microstructure characterization were conducted. Leached solids, proteins, total carbohydrates, starch and amylose contents of the extract increased with increasing soaking time, temperature and stirring frequency. The leaching equilibrium/inflection point was reached at 120 min, 70 °C and 170 stirring cycles. Leached starch was the dominant component of rice water extract. Leached total soluble sugars content increased continuously with prolonged soaking time, and first increased then decreased with soaking temperature. The best improvement for rice taste quality was achieved by soaking at 70 °C for 30 min followed by the removal of water extract. Under this condition, leached protein reached 64%–73% of its maximum leachable content, and leached starch reached 32%–37%. Microstructure analysis showed that cooked rice from the best improvement formed dense gel networks on both its surface and interior, which microscopically confirmed the effect of rice water extract on taste quality. These results provide a theoretical basis for elucidating rice leaching behavior and optimizing rice taste quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120060"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157096","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}