LWT - Food Science and Technology最新文献_第6页

Lactobacillus plantarum antimicrobial peptide Y8-2: A new strategy against Toxoplasma gondii 植物乳杆菌抗菌肽 Y8-2：对抗弓形虫的新策略

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117026

Wenhui Guo, Jun Guo, Zixuan Wang, Pufang Liu, Jiashan Qin, Chao Duan, Xinyu Xue, Tieyun Chen, Xinlei Yan

{"title":"Lactobacillus plantarum antimicrobial peptide Y8-2: A new strategy against Toxoplasma gondii","authors":"Wenhui Guo, Jun Guo, Zixuan Wang, Pufang Liu, Jiashan Qin, Chao Duan, Xinyu Xue, Tieyun Chen, Xinlei Yan","doi":"10.1016/j.lwt.2024.117026","DOIUrl":"10.1016/j.lwt.2024.117026","url":null,"abstract":"<div><div><em>Toxoplasma gondii</em> is an important foodborne zoonotic parasite that is estimated to have infected one-third of the world's population. However, there are no specific drugs or vaccines to treat toxoplasmosis in humans. Therefore, there is an urgent need to develop safe and effective ways for toxoplasmosis. The antimicrobial peptide Y8-2 was isolated from the supernatant of <em>Lactobacillus plantarum</em> Y8 fermentation that was involved in this study. Flow cytometry analysis showed that Y8-2 had a significant killing effect on tachyzoites; this result, combined the results of SEM and TEM, suggested that Y8-2 could deform cells, disrupt the integrity and permeability of tachyzoite cell membranes, resulting in cytoplasmic vacuolization and extravasation. In addition, Y8-2 significantly inhibited the proliferation of tachyzoites at 12 h and 24 h and elevated the levels of IL-12p70 and TNF-α after infection with Ana-1 cells. Plaque experiments verified that Y8-2 can inhibit tachyzoites invasion and proliferation and significantly reduce the plaque area. Our study provides a new strategy for developing a safe and effective method for the treatment of toxoplasmosis and provides data to support the treatment of toxoplasmosis with LAB metabolites, thus broadening the prospects for the development and utilization of LAB.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117026"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate 评估外源乳酸菌、酵母菌和葡萄球菌对改善鲴鱼框架水解物风味的作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117032

Pei Gao , Qixing Jiang , Zhiqing Zhang , Xiaojing Zhang , Fang Yang , Peipei Yu , Shaoquan Liu , Wenshui Xia

{"title":"Evaluation of exogenous lactic acid bacteria, yeasts and staphylococci for flavor improvement of channel catfish frame hydrolysate","authors":"Pei Gao , Qixing Jiang , Zhiqing Zhang , Xiaojing Zhang , Fang Yang , Peipei Yu , Shaoquan Liu , Wenshui Xia","doi":"10.1016/j.lwt.2024.117032","DOIUrl":"10.1016/j.lwt.2024.117032","url":null,"abstract":"<div><div>This study aimed to evaluate and select high aroma-producing strains for aroma improvement of a novel new fish sauce from channel catfish. Preliminary screening in the synthetic broth and secondary screening in fish frame hydrolysate were conducted for nine exogenous strains, including <em>Lactiplantibacillus plantarum</em> (LP), <em>Pediococcus pentosaceus</em> (PP), <em>Latilactobacillus sakei</em> (LS), <em>Pichia fermentans</em> (PF), <em>Zygosaccharomyces rouxii</em> (ZR), <em>Wickerhamomyces anomalus</em> (WA), <em>Staphylococcus xylosus</em> (SX), <em>Staph</em>. <em>saprophyticus</em> (SS) and <em>Staph</em>. <em>carnosus</em> (SC). In the broth, LP, PF, and SS exhibited superior growth, higher acid and alcohol tolerance than others in the same group (lactic acid bacteria, yeasts and staphylococci). Secondary screening in the fish frame hydrolysate demonstrated LP, PF, and SS displayed better performance in acid generation and reducing sugar consumption. HS-SPME-GC-MS analysis showed that the mixed culture of the three strains produced more alcohols and esters than other combinations. Sensory analysis revealed that the three-strains combination obviously improved the flavor profile of the fish frame hydrolysate relative to combinations with two strains and commercial fish sauce, especially the fruity and cheesy flavor. In summary, LP, PF, and SS can better adapt to the new fish sauce environment and have aroma enhancement potential.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117032"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Control of Bacillus cereus in rice cake and food contact surfaces with novel Becedseptimavirus genus phage BCC348 and its partial SPOR domain-containing endolysin LysBCC348 用新型贝塞病毒属噬菌体 BCC348 及其部分含 SPOR 结构域的内溶素 LysBCC348 控制年糕和食品接触表面中的蜡样芽孢杆菌

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117034

Hanbin Seol , Byoung Sik Kim , Minsik Kim

{"title":"Control of Bacillus cereus in rice cake and food contact surfaces with novel Becedseptimavirus genus phage BCC348 and its partial SPOR domain-containing endolysin LysBCC348","authors":"Hanbin Seol , Byoung Sik Kim , Minsik Kim","doi":"10.1016/j.lwt.2024.117034","DOIUrl":"10.1016/j.lwt.2024.117034","url":null,"abstract":"<div><div>Here, we investigated the novel bacteriophage BCC348 and its endolysin LysBCC348 as alternative antimicrobials against the major foodborne pathogen <em>Bacillus cereus</em>. The <em>Becedseptimavirus</em> genus phage BCC348 effectively inhibited the growth of <em>B. cereus</em> ATCC 27348 with a remarkable burst size of ∼600 PFU/infected cell. The cation-dependent amidase endolysin LysBCC348 lysed the host <em>B. cereus</em> and <em>Listeria monocytogenes</em> and EDTA-treated Gram-negative pathogens. In a cold storage model of Korean rice cake, <em>Garaetteok</em>, BCC348 significantly reduced artificially contaminated <em>B. cereus</em> counts to undetectable levels within 3 days. Treatment with LysBCC348 also achieved a ∼1.3-log reduction of <em>B. cereus</em> and ∼60% biofilm removal from food contact surfaces. Genes related to DNA modification and sporulation prevention in BCC348, as well as a partial sporulation-related repeat (SPOR) domain in LysBCC348, are thought to enhance the efficacy of BCC348 in controlling <em>B. cereus</em>. These results suggest that BCC348 and LysBCC348 are promising alternative candidates to mitigate <em>B. cereus</em> contamination in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117034"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive identification and comparative analysis of protein-unbound Amadori products in powdered infant formulas: Integrating untargeted and targeted metabolomics with LC-Q-Orbitrap-MS/MS 全面鉴定和比较分析婴儿配方粉中与蛋白质无关的 Amadori 产品：利用 LC-Q-Orbitrap-MS/MS 整合非靶向和靶向代谢组学

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117022

Ying Dong , Heng Wang , Guodong Li , Chuyang Wang , Liqiao Han , Zemin Wan , Jun Yan , Qiaoxuan Zhang , Min Zhan , Peifeng Ke , Haibiao Lin , Xinzhong Wu , Xianzhang Huang , Pengwei Zhang

{"title":"Comprehensive identification and comparative analysis of protein-unbound Amadori products in powdered infant formulas: Integrating untargeted and targeted metabolomics with LC-Q-Orbitrap-MS/MS","authors":"Ying Dong , Heng Wang , Guodong Li , Chuyang Wang , Liqiao Han , Zemin Wan , Jun Yan , Qiaoxuan Zhang , Min Zhan , Peifeng Ke , Haibiao Lin , Xinzhong Wu , Xianzhang Huang , Pengwei Zhang","doi":"10.1016/j.lwt.2024.117022","DOIUrl":"10.1016/j.lwt.2024.117022","url":null,"abstract":"<div><div>Infant formula is prone to the Maillard reaction, forming early-stage Amadori products and advanced glycation end products (AGEs). Despite extensive research on protein-bound Amadori products and AGEs, studies on protein-unbound Amadori products in infant formula are limited. This study, for the first time, reveals that Amadori products derived from mono and oligohexose exhibit distinct MS/MS neutral loss patterns. Using these characteristics, a combined targeted and untargeted strategy for rapid and comprehensive analysis of mono- and oligohexose derived Amadori products was developed. A total of 40 protein-unbound Amadori products were identified, resulting from reactions between glucose, lactose, galactose, and 17 amino acids along with 3 other amino compounds. Novel Amadori products like fructosyl-O-phosphorylethanolamine/glycerophosphorylethanolamine and lactulosyl-O-phosphorylethanolamine/glycerophosphorylethanolamine were identified. Further comparative analysis of free Amadori product contents in 5 standard infant formula samples revealed significant variations. However, the levels of Amadori products and their corresponding precursor compounds showed no significant correlation. These findings offer valuable insights into the complexity and diversity of Amadori products in infant formulas. Moreover, the identified Amadori products show promise as potential markers for differentiating infant formulas from different manufacturers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117022"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage 脱水李子货架期比较研究：山梨酸钾的使用及其对微生物腐败的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-08 DOI: 10.1016/j.lwt.2024.117004

Franco Cárdenas , Lida Fuentes-Viveros , Eduardo Caballero , Carmen Soto-Maldonado , Aníbal Ayala , Araceli Olivares

{"title":"Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage","authors":"Franco Cárdenas , Lida Fuentes-Viveros , Eduardo Caballero , Carmen Soto-Maldonado , Aníbal Ayala , Araceli Olivares","doi":"10.1016/j.lwt.2024.117004","DOIUrl":"10.1016/j.lwt.2024.117004","url":null,"abstract":"<div><div>Potassium sorbate is a preservative used to avoid microbial spoilage in dehydrated plums (prunes) during long travel distances and, therefore, improve the shelf life of prunes. In this study, prunes with and without sorbate were stored for 12 months at 4, 16, 20 and 37 °C. The physiological and biochemical indexes were measured and recorded monthly throughout the experimental period. The potassium sorbate was drastically desorbed from the fruit during the first months of the study. The results showed that 37 °C significantly affected the prunes quality, increasing the firmness and diminishing the moisture. While the other temperatures did not affect the quality of prunes. On the other hand, no significant differences were observed in the presence of mould and yeast for prunes with and without potassium sorbate independent of the storage temperature. Storage from 4 to 20 °C did not greatly affect the quality of the fruit stored for 12 months. However, storage at 37 °C significantly affected the quality of the prunes, mainly in terms of firmness.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117004"},"PeriodicalIF":6.0,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles 不同聚合度菊粉对大米淀粉凝胶和新鲜米粉逆降解的抑制作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI: 10.1016/j.lwt.2024.117001

Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jinyan Zhang , Jiayu Zhang , Weiguo Wu , Yu Zhang

{"title":"Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles","authors":"Yuan Ye , Luyan Liao , Renxiang Yang , Sijie Zhang , Jinyan Zhang , Jiayu Zhang , Weiguo Wu , Yu Zhang","doi":"10.1016/j.lwt.2024.117001","DOIUrl":"10.1016/j.lwt.2024.117001","url":null,"abstract":"<div><div>This experiment investigated the effects of inulin (IN) with different degrees of polymerization at various addition levels on the water distribution, textural properties, microscopic and molecular structure, cooking quality, and sensory evaluation of rice starch (RS) and fresh rice noodles (FRN) during storage. The results showed that the addition of three kinds of IN significantly reduced the transverse relaxation time T<sub>2</sub> of the starch gels system during storage, effectively combined the water molecules in the system. Meanwhile, the addition of IN reduced the increase of starch gels hardness during storage, inhibiting the retrogradation of the starch gels. Fourier transform infrared results further confirmed that IN could suppress the retrogradation behavior of starch during storage by controlling the rearrangement or recrystallization of starch molecular chains. The scanning electron microscopy results of FRN after 7 d of storage showed that the addition of IN enhanced the water retention capacity of FRN during the retrogradation process, which was consistent with the water distribution results. Furthermore, all three kinds of IN improved the cooking and sensory quality of FRN during storage, and the lower the degree of polymerization, the better the anti-retrogradation effect and the quality of the FRN.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117001"},"PeriodicalIF":6.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Efficacy of blue-diode laser exposure on the postharvest quality maintenance of strawberries 蓝二极管激光照射对草莓采后品质保持的功效

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI: 10.1016/j.lwt.2024.117006

Shijiang Cui , Suriyan Supapvanich , Yinghui Xiao , Weiyan Zhang , Junbing Li , Man Li , Xiaofei Wei , Xueren Yin , Bo Wen

{"title":"Efficacy of blue-diode laser exposure on the postharvest quality maintenance of strawberries","authors":"Shijiang Cui , Suriyan Supapvanich , Yinghui Xiao , Weiyan Zhang , Junbing Li , Man Li , Xiaofei Wei , Xueren Yin , Bo Wen","doi":"10.1016/j.lwt.2024.117006","DOIUrl":"10.1016/j.lwt.2024.117006","url":null,"abstract":"<div><div>The purpose of this research was to evaluate the impact of postharvest laser irradiation on strawberry visual quality and texture. In preliminary studies, strawberries were exposed to diode laser radiation for 2.5 or 5 min at wavelengths of 405, 450 and 660 nm. The treatment at 450 nm for 2.5 or 5 min kept the visual appearance without deterioration after storage at 20 °C, 70% RH, for 4 d. The diode laser at 450 nm was selected to screen the exposure duration, and 2 min of exposure preserved a desirable visual appearance without decay during storage at 20 °C, 70% RH, for 6 d. Subsequently, the impacts of a diode laser at 450 nm for 2 min on the quality and softening of strawberries during storage at 4 °C for 14 d were observed. The laser treatment delayed strawberry softness and visual fungal development and maintained total acidity level, but had no effect on the total soluble solids content and BrimA value during storage. The membrane degradation of the laser-treated fruits was retarded, due to the inhibitions of the increases in malondialdehyde levels, phospholipase-D (PLD) activity and <em>FaPLD</em> gene expression. The activities of cell wall hydrolases such as polygalacturonase (PG) and β-galactosidase (β-Gal) activity and the expressions of <em>FaPG1</em> and <em>Faβ-Gal1</em>genes were suppressed by the laser treatment. The laser treatment had no effect on the cellulase activity. These findings show that diode laser irradiation is a promising postharvest approach for efficiently preventing strawberry softness and deterioration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117006"},"PeriodicalIF":6.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties 螺旋压榨温度对杏核（Prunus armeniaca L.）油质特性和杏核蛋白质分离物功能特性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI: 10.1016/j.lwt.2024.117002

Hongyu Wu , Li Zhang , Ruiguo Cui , Chuxuan Zhang , Man Xu , Weiwei Liu , Mengshi Wang , Ruijie Liu , Long Xu , Lijun Song

{"title":"Effect of screw pressing temperature on apricot (Prunus armeniaca L.) kernels oil quality properties and apricot kernels protein isolate functional properties","authors":"Hongyu Wu , Li Zhang , Ruiguo Cui , Chuxuan Zhang , Man Xu , Weiwei Liu , Mengshi Wang , Ruijie Liu , Long Xu , Lijun Song","doi":"10.1016/j.lwt.2024.117002","DOIUrl":"10.1016/j.lwt.2024.117002","url":null,"abstract":"<div><div>This study evaluated the effects of screw pressing temperature (40 °C–200 °C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120 °C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117002"},"PeriodicalIF":6.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structure and flavor properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion 通过高水分挤压法制备的酵母和大豆蛋白肉类类似物的结构和风味特性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI: 10.1016/j.lwt.2024.117013

Jian Song , Songgang Xia , Chengxin Ma , Tingting Hao , Shuo Shen , Tingyu Feng , Changhu Xue , Xiaoming Jiang

引用次数: 0

Assessment of milling and the green biosolvents ethyl lactate and 2-methyltetrahydrofuran (2-methyloxolane) for the ultrasound-assisted extraction of carotenoids in common and phytoene-rich Dunaliella bardawil microalgae 评估研磨和绿色生物溶剂乳酸乙酯和 2-甲基四氢呋喃（2-甲基环氧乙烷）在超声辅助提取普通和富含植物烯的杜纳藻中类胡萝卜素的效果

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-07 DOI: 10.1016/j.lwt.2024.117007

Ángeles Morón-Ortiz , Paula Mapelli-Brahm , Antonio León-Vaz , Ana M. Benitez-González , Andrés N. Martín-Gómez , Rosa León , Antonio J. Meléndez-Martínez

{"title":"Assessment of milling and the green biosolvents ethyl lactate and 2-methyltetrahydrofuran (2-methyloxolane) for the ultrasound-assisted extraction of carotenoids in common and phytoene-rich Dunaliella bardawil microalgae","authors":"Ángeles Morón-Ortiz , Paula Mapelli-Brahm , Antonio León-Vaz , Ana M. Benitez-González , Andrés N. Martín-Gómez , Rosa León , Antonio J. Meléndez-Martínez","doi":"10.1016/j.lwt.2024.117007","DOIUrl":"10.1016/j.lwt.2024.117007","url":null,"abstract":"<div><div>This study aimed to evaluate the efficiency of green solvents (ethyl lactate and 2-methyltetrahydrofuran (MeTHF)) compared to conventional solvents (ethanol, methanol, and dimethyl sulfoxide) in the ultrasound-assisted extraction of carotenoids from <em>Dunaliella bardawil</em>. Two types of algae were evaluated, a control (common) and a phytoene-enriched algae obtained by treatment with norfluorazon. The extractions were performed on fresh, freeze-dried, and encapsulated samples, with and without ball-milling pre-treatment. The pre-treatment had no significant effect on carotenoid extraction for any of the solvents tested. The solvents that achieved the highest carotenoid yield from fresh samples were MeTHF, methanol, and ethanol (control: 2105.3, 2001.8, and 1919.1 μg/g, respectively; phytoene-rich: 3220.9, 3669.1, and 3275.0 μg/g, respectively). In freeze-dried samples, ethanol was most effective in the control strain (14337.1 μg/g), while methanol yielded the most in the phytoene-rich strain (8464.1 μg/g). For encapsulated samples, MeTHF and ethanol were the top performers (control: 421.0 and 394.0 μg/g, respectively; phytoene-rich: 186.9 and 166.4 μg/g, respectively). Overall, the green solvent MeTHF proved to be a promising alternative to traditional solvents in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117007"},"PeriodicalIF":6.0,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0