LWT - Food Science and Technology最新文献

{"title":"Fluorescence detection based on molecularly imprinted microspheres and graphene quantum dots/graphite carbon nitride for three tetracyclines determination in dairy products","authors":"Yinchuan Pan ,&nbsp;Shudong Liu ,&nbsp;Hao Zhang ,&nbsp;Youming Shen ,&nbsp;Jing Liu ,&nbsp;Jianping Wang ,&nbsp;Yanxia Gao ,&nbsp;Ning Ma","doi":"10.1016/j.lwt.2025.118585","DOIUrl":"10.1016/j.lwt.2025.118585","url":null,"abstract":"<div><div>Tetracyclines (TCs) residues in dairy products pose a potential threat to food safety and public health, necessitating sensitive and selective detection methods. In this study, a fluorescence-based sensing method was constructed by embedding nitrogen and phosphorus co-doped graphene quantum dots (NP-GQDs) into graphite carbon nitride (g-C₃N₄). The composite was subsequently combined with doxycycline-specific molecularly imprinted microspheres (MIM) to obtain MIM@NP-GQDs/g-C₃N₄. The composite-based assay exhibited a linear range of 2–50 ng/mL (R² &gt; 0.99), with detection limits of 0.8–1.8 ng/mL for three TCs. The method showed excellent reproducibility, allowing up to six reuse cycles, and recovery rates in TC-free dairy samples ranged from 83.5 % to 96.7 % (RSD &lt;5 %). This study demonstrated the application of MIM@NP-GQDs/g-C₃N₄ for TC detection in dairy products, offering a highly selective and reusable fluorescence-based detection strategy.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118585"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263829","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":"Environmental triggers of enterotoxin production in foodborne Staphylococcus aureus: A focus on growth-dependent risk","authors":"Jeong-Eun Lee,&nbsp;Min Joo Kim,&nbsp;Juhee Park,&nbsp;Yong Sun Cho","doi":"10.1016/j.lwt.2025.118590","DOIUrl":"10.1016/j.lwt.2025.118590","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a major foodborne pathogen whose virulence is mediated by heat-stable staphylococcal enterotoxins (SEs). Understanding environmental and metabolic drivers of SE production is critical for risk assessment in ready-to-eat (RTE) foods. This study investigated the impact of cell density, environmental stressors, and metabolic profiles on SEs expression. Additionally, metabolic signatures were investigated as potential predictive biomarkers. A total of 138 isolates from diverse food sources were characterized. Enterotoxin production was assessed under varying conditions, and LC-MS-based metabolomic profiling was conducted on reference strains harboring <em>sea</em>, <em>seb</em>, <em>sec</em>, and <em>sed</em>. The <em>sea</em> gene was detected in 14.5 % of isolates, with serotype Ⅴ predominating among enterotoxigenic strains. Penicillin resistance was nearly universal (95.7 %), and 29.7 % of isolates exhibited multidrug resistance. SEA was distributed across multiple clonal lineages, whereas SEB was restricted to ST2176. Enterotoxin detection consistently occurred at ∼6 log CFU/mL, with earlier detection at higher inocula, indicating quorum-sensing-based regulation. Under low temperatures or high salinity levels, SEs were detected at lower apparent thresholds, attributable to the induction of viable but non-culturable (VBNC) states and the presence of biofilm-associated microenvironments. Metabolomic profiling revealed dynamic strain- and time-dependent changes. However, robust toxin-type-specific biomarkers were not identified. Collectively, these results demonstrate that SEs production is governed primarily by population thresholds rather than environmental stress, while VBNC and biofilm states pose hidden risks beyond CFU-based monitoring. The lack of reproducible metabolic markers underscores the potential value of integrative multi-omics methods in supporting early-warning biomarker identification and improving food safety surveillance.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118590"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263404","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":"Calcium and magnesium improve Lactobacillus bulgaricus survival via membrane and metabolic protection","authors":"Jialei Sun ,&nbsp;Haiyue Niu ,&nbsp;Bin Li ,&nbsp;Yu Wang ,&nbsp;Xi Chen ,&nbsp;Xue Han","doi":"10.1016/j.lwt.2025.118584","DOIUrl":"10.1016/j.lwt.2025.118584","url":null,"abstract":"<div><div>Spray drying is widely used for probiotic powder production, but low bacterial survival limits industrial application. Improving cell tolerance to spray-drying stress remains a major challenge. The purpose of this work was to investigate the underlying mechanisms by which calcium (Ca²⁺) and magnesium ions (Mg²⁺) protect <em>Lactobacillus bulgaricus</em> and increase its survival during spray drying. Proteomic analysis revealed that spray drying severely impaired fatty acid metabolism and the glycolytic pathway in <em>Lactobacillus bulgaricus</em>. The addition of Ca²⁺ (10 mmol/L) or Mg²⁺ (20 mmol/L) led to significant up-regulation of the genes related to these pathways, concurrently increasing Ca²⁺/Mg²⁺ ATPase activity after spray drying. The maintenance of membrane integrity by these two ions was achieved through the reduction of depolarization and membrane damage, with a concomitant reduction in lipid oxidation of 18–22 %. In addition, they increased the intracellular ATP levels (1.86–2.08 times) and maintained membrane fluidity by increasing the unsaturated fatty acid content. These effects synergistically stabilize energy metabolism and the membrane structure, resulting in an increased survival rate. Overall, this study demonstrated that Ca²⁺ and Mg²⁺ enhance the spray drying tolerance of <em>Lactobacillus bulgaricus</em> by coordinating lipid homeostasis and bioenergetics, providing a practical strategy to improve probiotic stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118584"},"PeriodicalIF":6.6,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263889","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":"Total antioxidant activity assessment of Pleurotus ostreatus using a 3D-printed hydrogel nanozyme with peroxidase-like activity","authors":"Lu Gao,&nbsp;Tao Zhang,&nbsp;Xinyu Huang,&nbsp;Mengyuan Tan,&nbsp;Tianzhu Guan,&nbsp;Zhirong Wang,&nbsp;Yi Li,&nbsp;Xuechao Xu","doi":"10.1016/j.lwt.2025.118588","DOIUrl":"10.1016/j.lwt.2025.118588","url":null,"abstract":"<div><div>A facile, cost-effective, and portable total antioxidant capacity (TAC) evaluation system was developed for <em>Pleurotus ostreatus</em> using a 3D-printed ferric coordination polymer (FCP) hydrogel nanozyme. Initially, the prepared peroxidase-like FCP nanozyme can catalyze the generation of hydroxyl radicals to oxidize 3,3′,5,5′-tetramethylbenzidine (TMB) in the presence of H₂O₂. Then, hydroxyl radicals can be neutralized by antioxidants, thereby inhibiting the TMB chromogenic reaction. Vitamin C (Vit C), vitamin E (Vit E), cysteine (Cys), and glutathione (GSH) were successfully used as reference antioxidant substrates. Moreover, a 3D-printed FCP hydrogel nanozyme was developed and incorporated into a smartphone-assisted point-of-care testing (POCT) system. TAC was evaluated by this POCT system, offering a limit of detection (LOD) as 0.34 mmol/L. The system was successfully applied to assess TAC in extracts from wild and commercially cultivated <em>P. ostreatus</em>. The results revealed TAC differences among these samples. Hence, this study provides a promising strategy for rapid, visual, and quantitative TAC detection in food.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118588"},"PeriodicalIF":6.6,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218852","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":"Structural and digestive characterization of peanut skin procyanidins encapsulated with different proportions of inulin and whey protein","authors":"Yuan Gao ,&nbsp;Lina Yu ,&nbsp;Juan Wu ,&nbsp;Yu Song ,&nbsp;Jie Bi ,&nbsp;Luhui Wang ,&nbsp;Chen Jiang ,&nbsp;Mingqing Wang","doi":"10.1016/j.lwt.2025.118582","DOIUrl":"10.1016/j.lwt.2025.118582","url":null,"abstract":"<div><div>Despite of health promoting effects, the application of peanut skin procyanidins (PSP) has been restricted by their poor stability and limited bioavailability. This study aimed to enhance its stability and bioavailability through encapsulation. The effects of varying inulin-to-whey protein ratios on the encapsulation, release, gut microbiota modulation effects and metabolism of PSP during <em>in vitro</em> gastrointestinal digestion and colonic fermentation were investigated. Overall, higher whey protein/inulin ratio exhibited better encapsulating effects. Increasing the whey protein ratio in wall materials increased PSP encapsulation efficiency (exceeding 98 % after optimization), enhanced thermal stability and decreased the mean particle size and zeta potential of microparticles. Scanning electron microscopy analysis indicated reduced structural porosity with higher whey protein proportions, which likely contributed to the reduced release ratio of PSP during simulated gastrointestinal digestion. <em>In vitro</em> fermentation was performed using microparticles encapsulated with 75 g/L whey protein and 125 g/L inulin. Encapsulated PSP significantly enriched short-chain fatty acid-producing bacteria and reduced pathogenic bacteria. Furthermore, encapsulation increased levels of bioactive degradation products and promoted microbial biotransformation of flavan-3-ols. This optimized encapsulation system provides a novel nutritional delivery platform for enhancing the bioavailability and health-promoting functions of polyphenol-rich ingredients in functional foods and nutraceuticals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118582"},"PeriodicalIF":6.6,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145326865","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":"Integrated untargeted metabolomics and transcriptomics revealed the high-efficiency synthesis of theabrownins by Pantoea camelliae Z09 in liquid-state fermentation","authors":"Yanxia Xie ,&nbsp;Zixi Yang ,&nbsp;Xuemin Chen ,&nbsp;Yuanmin Zhu ,&nbsp;Mengjie Lei ,&nbsp;Wenwen Jin ,&nbsp;Longjiang Yu","doi":"10.1016/j.lwt.2025.118583","DOIUrl":"10.1016/j.lwt.2025.118583","url":null,"abstract":"<div><div>Theabrownins (TBs) are complex macromolecular polymers with notable health benefits and considerable market potential, making their efficient and large-scale production essential. Our preliminary screening identified <em>Pantoea camelliae</em> Z09 liquid-state fermentation as an effective strategy for TBs synthesis. In this study, high-efficiency TBs synthesis was investigated by integrating untargeted metabolomics and transcriptomics. Within 48 h, the tea infusion color changed from bright light orange to oily brown-black, corresponding to TBs accumulation. At 48 h, the TBs concentration reached 12.57 mg/mL, representing a relatively high level. Structural analysis at 24, 36, and 48 h showed that TBs mainly consist of phenols, proteins, sugars, and lipids, with hydroxyl, carboxyl, and amino groups as the dominant functional groups. During fermentation, the pH of the tea infusion increased overall, consistent with the changes observed in the TBs solution. Quantitative profiling identified 322 key compounds and 145 differential genes involved in TBs synthesis, including phenylpropanoids, polyketides, and genes encoding hydrolases, transferases, and oxidoreductases. Seven catechins (C, EC, GC, EGC, ECG, GCG, and EGCG) were confirmed as major contributors to TBs formation, while the addition of quercetin and glucose, gallic acid, hesperidin, and apigenin further enhanced TBs production. This study provides theoretical guidance for efficient large-scale TBs production and establishes a paradigm for elucidating microbe-driven macromolecular synthesis.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118583"},"PeriodicalIF":6.6,"publicationDate":"2025-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263830","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":"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]","authors":"Zhixia Zhao ,&nbsp;Shuping Zou ,&nbsp;Junxuan Luo ,&nbsp;Jian Li ,&nbsp;Hanyu Zhu ,&nbsp;Feng Kang ,&nbsp;Ting Zhang","doi":"10.1016/j.lwt.2025.118541","DOIUrl":"10.1016/j.lwt.2025.118541","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118541"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263494","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":"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,&nbsp;Aarya Kunnure ,&nbsp;Abhishek Aghamkar ,&nbsp;Amisha Garg,&nbsp;Tejaswini Pachpor,&nbsp;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}

{"title":"In-depth investigation of the interaction between quercetin and myoglobin: A combined spectroscopy, molecular docking, and molecular dynamics simulation approach","authors":"Yupei Sun ,&nbsp;Yanhui Yi ,&nbsp;Yaxi Xu ,&nbsp;Xiangyang Zhang ,&nbsp;Feng Zhao ,&nbsp;Jianzeng Xin ,&nbsp;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}

{"title":"Melatonin improves the postharvest quality of grape (Vitis vinifera L.) by modulating cuticular wax, cell wall, and phenolic metabolism","authors":"Guihua Zeng ,&nbsp;Bowei Yang ,&nbsp;YiPing An ,&nbsp;Maoyu Zeng ,&nbsp;Lijian Zhang ,&nbsp;Guang Wu ,&nbsp;Qingqing Zeng ,&nbsp;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⁻¹ 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 Na₂CO₃-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}