LWT - Food Science and Technology最新文献

{"title":"Plasmonic bismuth-modified gelatin-based photothermal antimicrobial edible films for enhanced tomato preservation","authors":"Xiaoyan Zhang ,&nbsp;Chunmei Gan ,&nbsp;Huimin Zhang ,&nbsp;Qinyan Shi ,&nbsp;Yuxin Lin ,&nbsp;Xiaowan Yu","doi":"10.1016/j.lwt.2025.118088","DOIUrl":"10.1016/j.lwt.2025.118088","url":null,"abstract":"<div><div>The increasing demand for healthy and safe food with minimal use of non-degradable chemical preservatives facilitates the development of safe and efficient food packaging materials. Near-infrared (NIR) responsive materials, with advantages of remote control and strong penetration, show great potential in food preservation. In this work, NIR-responsive composite films for active food packaging were developed based on Bi-PVP nanoparticles and fish scale gelatin (FSG). Spherical Bi-PVP nanoparticles (5 nm in size) were incorporated into the FSG film matrix to construct the FSG/Bi-PVP antimicrobial nanocomposite edible film. The surface plasmon resonance (SPR) effect of metallic Bi nanoparticles enhanced the photogenerated carrier separation and extended the light absorption range of the composites, resulting in high antimicrobial activity (antibacterial rate of 97.68 % against <em>E. coli</em> and 99.99 % against <em>S. aureus</em>) under NIR light irradiation at 808 nm. Subsequent preservation experiments confirmed that the shelf-life of tomatoes was apparently extended by the combination of the film and near-infrared light. In addition, the FSG/Bi-PVP films also exhibited good biocompatibility with human immortalised epidermal cells (HaCaT), indicating their biosafety. Overall, this study provides a promising approach for innovative packaging strategies and holds great potential for application in the food packaging industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118088"},"PeriodicalIF":6.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Lactiplantibacillus plantarum UCLM56 on the bioactive properties of sheep's milk yogurt before and after in vitro digestion and fermentation","authors":"Inés María Ramos ,&nbsp;Beatriz Navajas Porras ,&nbsp;Adriana Delgado-Osorio ,&nbsp;José Ángel Rufián-Henares ,&nbsp;Justa María Poveda","doi":"10.1016/j.lwt.2025.118101","DOIUrl":"10.1016/j.lwt.2025.118101","url":null,"abstract":"<div><div>Yogurts are recognized for their health benefits attributed to the bacteria they contain. Lactic acid bacteria produce postbiotic compounds, which are soluble bacterial metabolites secreted by living microorganisms during their metabolic activity, or released after their cellular rupture, that confer some physiological direct and indirect benefits to the host. They comprise bioactive compounds such as gamma-aminobutyric acid (GABA) and short-chain fatty acids (SCFAs), with potential antioxidant and antihypertensive effects. Sheep's milk yogurt, due to its higher protein and fat content, is an excellent medium to enhance these bioactive properties. This study investigates the effects of <em>Lactiplantibacillus plantarum</em> UCLM56 inoculated into sheep's milk yogurt on its bioactive and antioxidant properties, also taking storage time into account. The samples were subjected to <em>in vitro</em> digestion and fermentation to simulate the effect of the gastrointestinal tract. GABA, SCFAs, amino acids (ornithine and tryptophan), biogenic amines, SCFAs and antioxidant capacity were analyzed. Yogurt processing with strain UCLM56 enhanced the production of postbiotic compounds and antioxidant capacity, as well as organoleptic characteristics. It also increased the GABA content to 217 mg/kg and extended shelf life by managing microbial growth through increased acidity. Moreover, after <em>in vitro</em> digestion and fermentation, lactic acid levels increased during refrigerated storage for yogurts with strain UCLM56. In addition, the antioxidant capacity obtained after <em>in vitro</em> fermentation was more than 75 % of total antioxidant capacity. This indicates the important role of the gut microbiota in the release of compounds with antioxidant capacity. Therefore, the use of <em>Lactiplantibacillus plantarum</em> UCLM56 has positive effects in yogurts and can be a good option to improve yogurt characteristics and bioactivity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118101"},"PeriodicalIF":6.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510767","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}

{"title":"Integration of kinetics parameters and risk models for nitrite exposure risk assessment in fermented sausages during shelf-life: Development of modular process risk model based on Monte-Carlo simulation","authors":"Nader Karimian-Khosroshahi ,&nbsp;Keyvan Aeini ,&nbsp;Farzaneh Shahraz ,&nbsp;Hedayat Hosseini ,&nbsp;Mehrnoosh Shahdoost ,&nbsp;Kianoush Khosravi-Darani ,&nbsp;Samaneh Nabizadehh","doi":"10.1016/j.lwt.2025.118094","DOIUrl":"10.1016/j.lwt.2025.118094","url":null,"abstract":"<div><div>This study presents a comprehensive kinetic and thermodynamic analysis of nitrite degradation during the storage of fermented and non-fermented (control) sausages at various temperatures. The research integrated kinetic parameters into calculation of the estimated daily intake (EDI) and Hazard Quotient (HQ) index for nitrite consumption in children and adults. This integration was accomplished by using the Modular Process Risk Model (MPRM) and Monte Carlo simulation, supplemented by Bayesian analysis to validate the reliability of the results. For children at the 95th percentile, the control sample had an HQ index of 0.835, whereas fermented samples showed significantly lower indices ranging from 0.203 to 0.252. In the case of adults, the control sample's HQ index at the 95th percentile is recorded at 0.179, while the fermented samples demonstrate markedly lower values, ranging from 0.043 to 0.054. These findings indicate that consumption of fermented sausage samples substantially mitigates the risk associated with nitrite compared to non-fermented sausages.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118094"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510763","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}

{"title":"Enhancing shelf life of refrigerated salmon: Synergistic roles of glutaric and azelaic acid with conventional preservatives","authors":"Zhengrui Liao ,&nbsp;Yu-Kee Yeoh ,&nbsp;Xiaotong Zhu ,&nbsp;Thaigarajan Parumasivam ,&nbsp;Thuan-Chew Tan","doi":"10.1016/j.lwt.2025.118090","DOIUrl":"10.1016/j.lwt.2025.118090","url":null,"abstract":"<div><div>Glutaric acid (GA) and azelaic acid (AA) are emerging antibacterial agents with the potential to partially replace conventional preservatives in food systems. This study is the first to evaluate the preservative efficacy of triple combinations, GA–sodium bisulfite (SB)–AA (2:8:1) and GA–sorbic acid (SA)–AA (2:2:1), for improving the storage quality of sliced and minced salmon during a 12-day refrigerated storage period at 4 °C. <em>In vitro</em> screening revealed synergistic antimicrobial activity of both combinations against <em>Salmonella enterica</em>, <em>Escherichia coli</em>, <em>Streptococcus pyogenes</em>, <em>Bacillus cereus</em>, and <em>Candida albicans</em> (ΣFIC = 0.063–0.438). Notably, GA–SB–AA exhibited enhanced antioxidant properties. When applied to salmon products, the selected combinations significantly reduced microbial load, minimized weight loss, retained color, and decelerated increases in spoilage indicators, including pH, total volatile base nitrogen (TVB-N), peroxide value (POV), and thiobarbituric acid (TBA) levels. These preservative effects were dose-dependent. Beyond functional efficacy, this approach aligns with clean-label trends and regulatory initiatives aimed at reducing the use of synthetic preservatives, such as SB and SA. Notably, it offers substantial cost advantages: while AA and GA are relatively expensive, the optimized combinations predominantly rely on lower-cost components such as SB and SA, resulting in a cost-effective formulation with comparable or superior preservation outcomes.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118090"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490418","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}

{"title":"Properties of beeswax–gelatin-based bigels and the influence of hydrogel particle size","authors":"Mengjing Zhou ,&nbsp;Bin Li ,&nbsp;Aolin Wu ,&nbsp;Zhigang Hu ,&nbsp;Li Zhou ,&nbsp;Hao Hu","doi":"10.1016/j.lwt.2025.118087","DOIUrl":"10.1016/j.lwt.2025.118087","url":null,"abstract":"<div><div>The granularity effect is a key factor in many experiments, significantly influencing the properties and performance of materials. This study prepared oleogels and hydrogels using beeswax and gelatin as gelators, respectively. The study examined the effects of hydrogel particle size on the performance of the bigels and the influence of storage conditions on hydrogel particle size. The results indicate that the Fourier Transform Infrared Spectroscopy (FTIR) spectral characteristics of the bigels are predominantly governed by the oleogel component. Differential scanning calorimetry (DSC) analysis further revealed that the bigels began to melt at approximately 37 °C, reached a peak endothermic response at 55 °C, and completed melting at 60 °C, exhibiting more complex and broader thermal behavior than the individual components. As the hydrogel particle size within the bigels decreased, hardness increased by 2.20 times, elastic modulus by 2.23 times, and both storage and loss moduli also rose, indicating enhanced elasticity and energy dissipation. Smaller hydrogel particle sizes improved oil retention capacity, with BG5 exhibiting a 15.73 % higher oil retention rate than BG1 under non-freeze-thaw conditions. Freeze-thaw cycles significantly affected hydrogel particle size, with the particle size of BG1 increasing by 38.33 μm and BG5 increasing by only 12.61 μm.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118087"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490419","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}

{"title":"Mitochondrial energy homeostasis-mediated respiration suppression: A novel mechanism for combating wilting of Hericium erinaceus via electron beam generated X-ray irradiation","authors":"Yuanyuan Zhong ,&nbsp;Yuan Cui ,&nbsp;Ziyuan Liu ,&nbsp;Hafiz Muhammad Mubeen ,&nbsp;Jiangtao Yu ,&nbsp;Junqing Bai ,&nbsp;Bin Dang ,&nbsp;Mei Li","doi":"10.1016/j.lwt.2025.118085","DOIUrl":"10.1016/j.lwt.2025.118085","url":null,"abstract":"<div><div>This study explored the mechanism of <em>Hericium erinaceus</em> wilting delayed by 1.0 kGy electron-beam generated X-ray (EBGX) irradiation from modulating respiratory pathways and energy homeostasis perspectives. Results indicated that 1.0 kGy treatment enhanced the reducing power of nicotinamide adenine dinucleotide phosphate oxidized state by 12.1 % relative to the control group after storage. Moreover, the activities and transcript levels (<em>HeCCO</em>, <em>HeSDH</em>, <em>HePDH</em>) of cytochrome C oxidase, succinate dehydrogenase, 6-phosphogluconate dehydrogenase and glucose-6-phosphate dehydrogenase in <em>H. erinaceus</em> were significantly elevated in 1.0 kGy irradiation, whereas phosphoglucose isomerase activity and gene expression (<em>HePGI</em>) were diminished. Additionally, irradiation retained high mitochondrial function and energy status, as proved by higher levels of adenosine triphosphate (39.1 %), adenosine diphosphate (50.3 %), energy charge (29.3 %), and upregulated ATPase gene (<em>HeATP1</em>, <em>HeATP2</em>) expression on day 9. These findings suggested that EBGX irradiation retarded postharvest mushrooms wilting by enhancing the pentose phosphate and cytochrome pathways, optimizing energy homeostasis, and reducing mitochondrial dysfunction. Consequently, the positive synergistic regulation effect of fruiting body withered induced by respiratory and energy metabolism disorders was reflected in irradiation treatment, which may be a promising preservation strategy to mitigate the quality loss of edible fungi.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118085"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490425","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}

{"title":"Exploration and prediction of frozen surimi gel quality regulating factors based on LASSO regression","authors":"Chengzhi Yuan ,&nbsp;Yuan Peng ,&nbsp;Bin He ,&nbsp;Mingli Tian ,&nbsp;Dongmin Liu ,&nbsp;Faxiang Wang ,&nbsp;Yongle Liu ,&nbsp;Jinhong Wu ,&nbsp;Xianghong Li","doi":"10.1016/j.lwt.2025.118086","DOIUrl":"10.1016/j.lwt.2025.118086","url":null,"abstract":"<div><div>Effect of freezing process parameters (cryoprotectants, freezing method, frozen storage temperature and time) on the gel quality of frozen surimi was evaluated and a predictive model was developed using least absolute shrinkage and selection operator (LASSO) regression method. Results revealed that the gel quality of the surimi decreased significantly with prolongation of frozen storage time. However, the selected cryoprotectants (silver carp hydrolysates, sericin peptides, and collagen peptides) effectively protected the textural and water-retention properties of frozen surimi gel. Specifically, samples treated with silver carp hydrolysates showed an approximately 29.5% higher gel strength and an over 4 % higher proportion of entrapped water (P₂₁) compared to the control group (<em>p</em> &lt; 0.05). Liquid nitrogen freezing and frozen storage at −60 °C also effectively slowed down the gel degradation. LASSO regression analysis highlighted cryoprotectants (<em>β</em>_<em>1</em> = 0.253) and frozen storage time (<em>β</em>_<em>4</em> = −0.919) as key factors affecting the gel quality, with the model achieving a predictive performance of <em>R</em>^<em>2</em> (0.877) and RMSE (0.341). This study offered new comprehensive strategies for processing and storage technologies of frozen surimi.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118086"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510760","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}

{"title":"Effects of gradient milling on textural perception, swallowing threshold, and starch hydrolysis of cooked black rice: Implications for human mastication","authors":"Shuxin Ye ,&nbsp;Ding An ,&nbsp;Abel Wend-Soo Zongo ,&nbsp;Jinsong He ,&nbsp;Bin Li","doi":"10.1016/j.lwt.2025.118095","DOIUrl":"10.1016/j.lwt.2025.118095","url":null,"abstract":"<div><div>This study endeavored to examine the impact of gradient milling on the oral processing of black rice through an oral chewing and texture perception test conducted on healthy adult volunteers. Utilizing standard white rice samples as a reference, subjective texture perception tests employing a visual analogue scale (VAS) showed that participants subjectively perceived a notable reduction in perceived hardness, chewing difficulty, and swallowing difficulty of black rice as the milling degree increased. Compared to refined black rice, whole grain and lightly milled black rice substantially prolonged chewing time at the first swallowing, chewing time at the swallowing threshold, and significantly increased glucose content released during oral processing. Correlation analysis unveiled significant positive associations between the chewing time at the swallowing threshold and the chewing time at the first swallowing (<em>R</em>² = 0.7661, <em>p</em> &lt; 0.001), as well as the subjective hardness perception of the subjects and the chewing time at the swallowing threshold (<em>R</em>² = 0.0600, <em>p</em> &lt; 0.001). Furthermore, the chewing time at the first swallowing displayed a significant positive correlation with the amount of released glucose in the oral digestion (<em>R</em>² = 0.1255, <em>p</em> &lt; 0.001), while the amount of saliva impregnation exhibited a significant positive correlation with the glucose amount released in the oral digestion (<em>R</em>² = 0.3666, <em>p</em> &lt; 0.001).</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118095"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144513990","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}

{"title":"Effect of supplementing high-gluten wheat flour with varying levels of Chlamydomonas reinhardtii powder on bread properties using three baking methods","authors":"Zhihe Yuan,&nbsp;Xiaoyu Wang,&nbsp;Ronghui Xia,&nbsp;Jianhui An,&nbsp;Longchen Shang,&nbsp;Yexing Tao,&nbsp;Cheng Tian,&nbsp;Lingli Deng","doi":"10.1016/j.lwt.2025.118068","DOIUrl":"10.1016/j.lwt.2025.118068","url":null,"abstract":"<div><div><em>Chlamydomonas reinhardtii</em>, a species of microalgae, has demonstrated considerable potential as a high-quality protein source. In this study, we explored the effects of supplementing high-gluten wheat flour with varying levels of <em>Chlamydomonas reinhardtii</em> powder (CRP) on dough properties and bread quality using three baking methods, namely rapid baking method, direct fermentation method, and automatic bread machine method (ABM). Pasting properties revealed poor stability and increased susceptibility to aging. Farinograph and extensograph analyses revealed a significant decline in the properties of the dough when the supplementation level reached 10 % (C10), suggesting that C10 weakened the protein network integrity and resulted in structural degradation, which was confirmed by scanning electron microscopy. Conversely, 2.5 % supplementation (C2.5) did not significantly impair dough structure and yielded the largest specific volume, lowest hardness across all three baking methods, and received the highest sensory evaluation scores. The automatic bread machine method (ABM) yielded results consistent with the other methods, indicating its potential as a reliable tool for bread research. Overall, a low substitution ratio is recommended to effectively integrate CRP into bread formulations. Although this study offers valuable insights into the application of CRP in bread products, further research is needed to improve the color and taste of CRP to minimize its negative impact on baked products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118068"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501186","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}

{"title":"Free and insoluble-bound phenolic compounds in parboiled and non-parboiled rice (Oryza sativa L): Impact of hydrothermal treatments","authors":"Md Shahjahan Kabir ,&nbsp;Md Kawser Alam Kanan ,&nbsp;Jasim Ahmed ,&nbsp;Md Akram Hossain ,&nbsp;Mst Sorifa Akter ,&nbsp;Khondoker Shahin Ahmed ,&nbsp;Hemayet Hossain ,&nbsp;Majbaul Alam ,&nbsp;N.H.M. Rubel Mozumder ,&nbsp;Maruf Ahmed","doi":"10.1016/j.lwt.2025.118091","DOIUrl":"10.1016/j.lwt.2025.118091","url":null,"abstract":"<div><div>The effects of hydrothermal treatment (soaking, cooking, and a combination of soaking and cooking) on free phenolics (FPs) and insoluble bound phenolics (IBPs) metabolites of both parboiled and non-parboiled rice were investigated using multivariate analysis, pathway analysis, and correlation heatmaps. A lowering in phenolic acids was recorded for both rice samples after the hydrothermal treatments. Both parboiled and non-parboiled rice possessed significant amounts of (−) epicatechin and kaempferol in the forms of FPs and IBPs. Total phenol contents (7.38–40.59 mg/100g) and total flavonoid contents (1.46–6.34 mg/100 g) were found to be higher in IBs form in parboiled rice. DPPH radical scavenging activity (52.7–222 μmol TE/g) and reducing power (287–566 μmol TE/g) were also found to be higher in IBPs in parboiled rice. The PLS-DA and VIP scores multivariate analyses demonstrated the complex behavior of phenolic metabolites in hydrothermally treated rice. A strong association (0.61≤r ≤ 0.97) among total phenol, total flavonoid, and antioxidant activity suggests their possible contribution to antioxidant behavior. Results indicated that cooking in combination with soaking resulted in higher TPC, TFC, and antioxidant activity than regular cooking, which would have the potential to be a healthy choice for consumers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118091"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490427","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}