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

Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-12 DOI: 10.1016/j.lwt.2025.117535

Michele Canale , Ignazio Maria Gugino , Rosalia Sanfilippo , Nicolina Timpanaro , Maria Allegra , Alfio Spina , Maria Concetta Strano , Michele Bizzini , Aldo Todaro

{"title":"Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread","authors":"Michele Canale , Ignazio Maria Gugino , Rosalia Sanfilippo , Nicolina Timpanaro , Maria Allegra , Alfio Spina , Maria Concetta Strano , Michele Bizzini , Aldo Todaro","doi":"10.1016/j.lwt.2025.117535","DOIUrl":"10.1016/j.lwt.2025.117535","url":null,"abstract":"<div><div>The integration of malt in bakery products is rising due to its economic benefits, reducing the need for improvers. This study examined the effects of adding commercial malt (CM), Maiorca malt (MM), and Anapo malt (AM) to ancient Sicilian wheat flour Maiorca (0.5–2%) on the physico-chemical, rheological and technological properties, fermentation, sugar profile changes due to amylase activity and sensory profile. The malts did not affect protein, gluten, color, or absorption capacities of the flour and bread. However, significant changes were noted in dough strength and tenacity, with malt addition resulting in weaker, more elastic doughs. Enhanced α- and β-amylase activities were observed with increased malt integration, leading to higher fermentation rates and better leavening, particularly with commercial malt at 2%. Conservation tests showed that malt-enriched breads had higher volume, height, and reduced hardness initially and after five days. Malt addition decreased total starch and soluble sugars in the breads.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117535"},"PeriodicalIF":6.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437583","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

In vitro colonic fermentation of orange peel fibres: Effect on microbial modulation, SCFAs production and carotenoid degradation

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-12 DOI: 10.1016/j.lwt.2025.117536

Vanesa Núñez-Gómez , Carlos Gómez-Gallego , Marjukka Kolehmainen , Rocío González-Barrio , María Jesús Periago

{"title":"In vitro colonic fermentation of orange peel fibres: Effect on microbial modulation, SCFAs production and carotenoid degradation","authors":"Vanesa Núñez-Gómez , Carlos Gómez-Gallego , Marjukka Kolehmainen , Rocío González-Barrio , María Jesús Periago","doi":"10.1016/j.lwt.2025.117536","DOIUrl":"10.1016/j.lwt.2025.117536","url":null,"abstract":"<div><div>Orange peel by-products are valuable for their content of dietary fibre and bioactive compounds that offer health benefits, such as the production of short-chain fatty acids (SCFAs) and modulation of gut microbiota. The aim of this study is to evaluate the prebiotic effect of three fibre-rich fractions of orange peel (orange peel extract, OP; insoluble fibre fraction, IFF; and water-soluble extract, WSE) by means of <em>in vitro</em> fermentation. Degradation of carotenoids during fermentation was examined to explore their interaction with the microbiota. The results indicate that <em>in vitro</em> fermentation of fibre-rich ingredients increased <em>Lactobacillus</em> and <em>Bifidobacterium</em> populations. WSE, rich in bioactive compounds, increased <em>Bifidobacterium</em> by 2.5 times compared with the other fractions, and gave a 1.5-fold higher total SCFAs production and a noteworthy evolution of butyrate. Moreover, although carotenoids decreased during fermentation, they remained detectable at the end of the process, suggesting that they are not efficiently metabolized by microbiota and could persist in the colon for a longer period. These findings open up new avenues of research in the use of by-products to develop novel ingredients. In addition, future research should focus on investigating the behaviour of carotenoids during digestion, as well as their antioxidant, anti-inflammatory, and microbiota-modulating effects.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117536"},"PeriodicalIF":6.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445672","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

Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-09 DOI: 10.1016/j.lwt.2025.117509

Huimin Wu , Qinquan Fu , Tiantian Tang , Yinqi Liu , Xinyi Ma , Min Zhao , Xin Zhou , Yiling Yang , Zhangying Wang , Bin Wang , Xuewei Shi

{"title":"Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage","authors":"Huimin Wu , Qinquan Fu , Tiantian Tang , Yinqi Liu , Xinyi Ma , Min Zhao , Xin Zhou , Yiling Yang , Zhangying Wang , Bin Wang , Xuewei Shi","doi":"10.1016/j.lwt.2025.117509","DOIUrl":"10.1016/j.lwt.2025.117509","url":null,"abstract":"<div><div>Orange-fleshed sweet potato (OFSP) is a high-yield sweet potato widely planted in China. Through fermentation, the flavor and nutritional value of OFSP can be preserved, obtain a highly nutritious alcoholic beverage. To elucidate the quality transformations of OFSP alcoholic beverage (OFSPAB) throughout the fermentation process, the dynamic variations in various key indices were monitored by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS/SPME-GC/MS) technology. The results showed, after fermentation, the OFSPAB beverage exhibited an alcohol content of 10.2 %vol, a total phenol content of 458.67 mg/L, a total flavonoids content of 230.42 mg/L, and an in vitro free radical scavenging rate exceeding 50%. Thirteen phenolic compounds were identified, and the total content increased from 17.75 mg/L to 91.45 mg/L. A total of 77 volatile compounds were identified. The main compounds in raw materials were alcohols and aldehydes, such as heptanol, decanal. After fermentation, a large number of esters, including ethyl acetate, propyl lactate, were produced, which enriched the aroma of OFSPAB. The results will provide a novel perspective for the deep processing of OFSP and establishes a theoretical foundation for the development of OFSPAB.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117509"},"PeriodicalIF":6.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388356","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

Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-08 DOI: 10.1016/j.lwt.2025.117498

Emel Unal Turhan, Melis Koca, Ozlem Kilic Buyukkurt

{"title":"Combined effect of thermosonication and organic acids against Escherichia coli biofilms on spinach leaves","authors":"Emel Unal Turhan, Melis Koca, Ozlem Kilic Buyukkurt","doi":"10.1016/j.lwt.2025.117498","DOIUrl":"10.1016/j.lwt.2025.117498","url":null,"abstract":"<div><div>The present work evaluated the effects of thermosonication treatment alone or in combination with organic acids on <em>Escherichia coli</em> biofilm destruction on spinach leaves and developed prediction model regarding its destruction. The effect of temperature (40 and 50 °C), time (2 and 5 min) and inactivation solution (lactic acid, acetic acid) on the inactivation of <em>E. coli</em> biofilms on spinach was usually found to be statistically significant. The highest (6.03 log CFU/cm<sup>2</sup>) and the lowest <em>E. coli</em> biofilm reduction (1.02 log CFU/cm<sup>2</sup>) were obtained with combined treatment of thermosonication and lactic acid at 50 °C for 5 min and with single sonication treatment at 20 °C for 2 min, respectively. The order of relative importance of the independent variables on the biofilm inactivation rate was indicated as temperature (β = 0.660), solution (β = 0.469) and duration (β = 0.266). Regarding properties of spinach quality after decontamination treatment, combination of thermosonication and acetic acid caused negative effects, while thermosonication treatment with lactic acid resulted in desirable effects. Additionally, microscopic observations demonstrated that the cell shape and greenness of spinach samples changed after sonication treatment. These findings suggested that thermosonication treatment combined with lactic acid may be a useful technique ensuring safety and quality of fresh produce.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117498"},"PeriodicalIF":6.0,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394805","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

Impact of cinnamaldehyde nanoemulsion on Listeria monocytogenes biofilms on broth-treated food contact surfaces

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-07 DOI: 10.1016/j.lwt.2025.117500

Huayan Cheng , Qiujin Zhu , Jing Wan

{"title":"Impact of cinnamaldehyde nanoemulsion on Listeria monocytogenes biofilms on broth-treated food contact surfaces","authors":"Huayan Cheng , Qiujin Zhu , Jing Wan","doi":"10.1016/j.lwt.2025.117500","DOIUrl":"10.1016/j.lwt.2025.117500","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> (<em>L. monocytogenes</em>) is a foodborne pathogen that forms biofilms, causing persistent contamination and health risks. Cinnamaldehyde nanoemulsion (CAN), a stable and broad-spectrum antimicrobial, was investigated for its effect on <em>L. monocytogenes</em> biofilms. CAN showed good stability with particle sizes below 200 nm. At 28 °C, <em>L. monocytogenes</em> biofilms were more prevalent than at 37 °C. CAN significantly inhibited <em>L. monocytogenes</em>, with an MIC of 0.5 mg/mL, and its bactericidal effect increased over time and with concentration, achieving over 90.0% inhibition and removal. CAN effectively removed <em>L. monocytogenes</em> biofilms on various food contact materials, especially stainless steel, with the highest removal rate reaching 82.4%. Broth treatment altered <em>L. monocytogenes</em> adhesion, reducing it on stainless steel and increasing it on plastics, suggesting CAN's suitability for stainless steel. Interestingly, the removal efficacy of CAN is substantially augmented under the influence of broth, with an increase of 1.0%–23.0% across materials. The adhesion and removal efficacy were linked to material hydrophobicity, with stainless steel showing more pronounced effects due to its relative hydrophilicity. These insights are crucial for developing more effective disinfection strategies for food contact surfaces.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117500"},"PeriodicalIF":6.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388359","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

Sustainable innovations in Kurut drink production through replacing water with dairy whey to improve nutritional quality

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-07 DOI: 10.1016/j.lwt.2025.117505

Askarbek Mametjanov , Mukarama Musulmanova , Lina Laučienė , Kristina Kondrotienė , Elvidas Aleksandrovas , Gintarė Zakarienė , Sandra Kiseliovienė , Alvija Šalaševičienė , Milda Keršienė , Daiva Leskauskaitė , Loreta Šernienė

{"title":"Sustainable innovations in Kurut drink production through replacing water with dairy whey to improve nutritional quality","authors":"Askarbek Mametjanov , Mukarama Musulmanova , Lina Laučienė , Kristina Kondrotienė , Elvidas Aleksandrovas , Gintarė Zakarienė , Sandra Kiseliovienė , Alvija Šalaševičienė , Milda Keršienė , Daiva Leskauskaitė , Loreta Šernienė","doi":"10.1016/j.lwt.2025.117505","DOIUrl":"10.1016/j.lwt.2025.117505","url":null,"abstract":"<div><div>This study investigates a sustainable innovation in traditional Kurut drink production, providing insights into integrating environmental and nutritional strategies into the dairy industry. The objective was to conserve drinking water, valorize dairy whey and its permeate, and enhance the nutritional properties of the final product. Kurut, sourced from a manufacturing plant in Kyrgyzstan, was processed using methods replicating factory production with various liquid mediums. Physicochemical and sensory properties of water-based Kurut were compared with samples made using acid whey, sweet whey, and their permeates. Results showed that acid whey and its permeates improved consumer preference over water-based Kurut, offering a sustainable method to reduce waste and enhance product value. Whey incorporation enriched the amino acid profile, boosting essential nutrients. Although slightly less preferred, sweet whey-based Kurut contained higher mono- and polyunsaturated fatty acids, appealing to heart-health-focused markets. This innovation reinvents a traditional drink, restoring its milk-derived nutritional value and providing a viable pathway for the dairy industry to create sustainable, nutritious, and health-oriented products. The findings demonstrate how traditional practices can integrate modern sustainability and nutritional strategies to address environmental and consumer needs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117505"},"PeriodicalIF":6.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388357","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

Impact of the particle size of milled wheat ingredients of wire-cut cookies on their glycaemic response: A randomised cross-over human intervention study

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-07 DOI: 10.1016/j.lwt.2025.117503

Leonardo I. Mulargia , Elien Lemmens , Georgia Chatonidi , Danique L.A. Torre , Kurt Gebruers , Arno G.B. Wouters , Jan A. Delcour , Kristin Verbeke

{"title":"Impact of the particle size of milled wheat ingredients of wire-cut cookies on their glycaemic response: A randomised cross-over human intervention study","authors":"Leonardo I. Mulargia , Elien Lemmens , Georgia Chatonidi , Danique L.A. Torre , Kurt Gebruers , Arno G.B. Wouters , Jan A. Delcour , Kristin Verbeke","doi":"10.1016/j.lwt.2025.117503","DOIUrl":"10.1016/j.lwt.2025.117503","url":null,"abstract":"<div><div>High postprandial glycaemic responses are a disease risk factor. The endosperm cells in wheat farina are more intact than those in flour and their starch is somewhat protected from digestion. The impact of partially replacing flour by farina in wire-cut cookies on <em>in vitro</em> starch digestion and <em>in vivo</em> postprandial glycaemic response (PPGR) was examined. Healthy participants (<em>n</em> = 55) on 2 days consumed 85 g of control or test cookies in which 65% flour was replaced by farina (both containing 35 g starch). We measured oral processing behaviour and gastric emptying to exclude confounding the primary outcome. Test cookie was digested <em>in vitro</em> to lower extent than control (57.7 ± 0.3% <em>vs</em> 70.0 ± 0.4, <em>p</em> < 0.01), and contained more slowly digestible starch (23 <em>vs</em> 12 g/100 g). Blood glucose response was lower after 90 (<em>p</em> < 0.01) and 120 min (<em>p</em> < 0.01) despite no difference in the overall PPGR. Despite different bolus particle sizes and degrees of saliva incorporation between control and test cookie, gastric emptying rate and oral processing parameters were not different. In conclusion, partially replacing flour by farina significantly increased the <em>in vitro</em> SDS content, but did not substantially improve the PPGR.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117503"},"PeriodicalIF":6.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388354","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

Uncovering bioactive flavones and volatiles in rice (Oryza sativa L.) leaf tea through dual-platform metabolomics

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-07 DOI: 10.1016/j.lwt.2025.117499

Mongkon Sirijan , Nuti Hutasingh , Gholamreza Khaksar , Putthamas Pewlong , Nattaya Pattarapipatkul , Apinya Tubtimrattana , Nat Tansrisawad , Chaleeda Borompichaichartkul , Supaart Sirikantaramas

{"title":"Uncovering bioactive flavones and volatiles in rice (Oryza sativa L.) leaf tea through dual-platform metabolomics","authors":"Mongkon Sirijan , Nuti Hutasingh , Gholamreza Khaksar , Putthamas Pewlong , Nattaya Pattarapipatkul , Apinya Tubtimrattana , Nat Tansrisawad , Chaleeda Borompichaichartkul , Supaart Sirikantaramas","doi":"10.1016/j.lwt.2025.117499","DOIUrl":"10.1016/j.lwt.2025.117499","url":null,"abstract":"<div><div>Seven-day-old jasmine rice seedling leaves contain a significant number of bioactive compounds. In this study, we examined metabolite variations and bioactive compounds in jasmine rice seedling leaves subjected to freeze-drying and sun-drying processes. Using ultra-high-performance liquid chromatography–quadrupole time-of-flight mass spectrometry and headspace gas chromatography/mass spectrometry, we identified luteolin 6-<em>C</em>-glucoside and chrysoeriol 6-<em>C</em>-glucoside as major flavones, and potential bioactive markers. Using hot water at 90 °C for 360 s to brew sun-dried rice leaf tea three times yielded a total of hydrolyzed flavones of approximately 4.70 ± 1.15 mg/g dry weight, which accounted for around 80% of the total flavones. Furthermore, compared to freeze-dried tea leaves, sun-dried leaves exhibited a greater relative abundance of predominant volatile compounds, such as 2-methylbutanal, dodecane, 2-ethylfuran, and methylpyrazine, enhancing consumer appeal in tea infusions. Based on these findings, we propose jasmine rice seedling leaf tea as a health-promoting drink with abundant bioactive compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117499"},"PeriodicalIF":6.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388358","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

Detection of casein in milk by bilobate-like dyes quinaldine red and thioflavin T

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-06 DOI: 10.1016/j.lwt.2025.117497

Wei Ning , Lixia Zhang , Yang Liu , Mingqin He , Yuqing Wu , Zhijun Chen , Jiacong Shen

{"title":"Detection of casein in milk by bilobate-like dyes quinaldine red and thioflavin T","authors":"Wei Ning , Lixia Zhang , Yang Liu , Mingqin He , Yuqing Wu , Zhijun Chen , Jiacong Shen","doi":"10.1016/j.lwt.2025.117497","DOIUrl":"10.1016/j.lwt.2025.117497","url":null,"abstract":"<div><div>Casein is one of the major components in cow's milk, which is found as a suspension of micelles. We describe here two bilobate-like dyes, quinaldine red (QR) and thioflavin T (ThT), both of which supramolecularly interact with casein to fluoresce as shown by various technologies. Specifically, the fluorescence intensity of QR shows a linear relationship with casein in the range of 5∼100 μg mL<sup>−1</sup> and 100–1000 μg mL<sup>−1</sup>, respectively, with a detection limit (LOD) of 10.80 μg mL<sup>−1</sup>. On the other hand, the linear range of the ThT-based approach is from 5 to 200 μg mL<sup>−1</sup> with a LOD of 0.15 μg mL<sup>−1</sup>. The spiked recoveries for QR-based approach (or ThT-based approach) are 90.4%–107.7% (or 92.9%–104.8%) in the detection of actual milk samples obtained from the local market. Overall, these bilobate probes show good selectivity and sensitivity, and several advantages as compared to canonical approaches. Therefore, we propose these two bilobate dyes as alternative practical fluorescent probes for casein detection.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117497"},"PeriodicalIF":6.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372077","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

Investigation of the dynamic alteration in delayed luminescence property and their correlation with ginsenoside over the classical nine-cycle steaming and drying processing of black ginseng

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-05 DOI: 10.1016/j.lwt.2025.117474

Qianju Sun , Lulu Wang , Yao Fu , Li Li , Mengmeng Sun , Min He

{"title":"Investigation of the dynamic alteration in delayed luminescence property and their correlation with ginsenoside over the classical nine-cycle steaming and drying processing of black ginseng","authors":"Qianju Sun , Lulu Wang , Yao Fu , Li Li , Mengmeng Sun , Min He","doi":"10.1016/j.lwt.2025.117474","DOIUrl":"10.1016/j.lwt.2025.117474","url":null,"abstract":"<div><div>Black ginseng (BG) is esteemed as a functional food with health advantages and has global popularity. The processing methods of BG products available in the market are varied, result in quality discrepancies. Consequently, a fast and straightforward approach for assessing the processed BG is urgently required. This study utilized the classical nine-cycle steaming and drying method to prepare BG samples. Then, delayed luminescence (DL) and high-performance liquid chromatography were employed to measure the samples. The four photon properties derived from the DL decay curves of the samples exhibited a gradual alteration corresponding to the increasing processing cycles of BG. The composition of 17 monomeric ginsenosides exhibited a comparable sequential alteration, characterized by a progressive decline in the contents of common ginsenosides and a concomitant rise in the concentration of rare ginsenosides. The findings of the correlation analysis indicated a substantial correlation between the DL parameters I0 and Beta and the rare ginsenosides Rg3 (<em>ρ</em> = −0.877 or 0.568), Rg5 (<em>ρ</em> = −0.885 or 0.541), and Rk1 (<em>ρ</em> = −0.866 or 0.512) in BG samples, respectively. These metrics are expected to signify the quality of BG subjected to various processing techniques. Our research presents a unique DL approach, providing a solid scientific basis for the rapid quality assessment of BG products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117474"},"PeriodicalIF":6.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377099","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