LWT - Food Science and Technology最新文献

{"title":"Royal jelly: A novel eco-friendly biotemplate for the sustainable green synthesis of antibacterial silver, iron, copper, and zinc nanoparticles","authors":"Fatemeh-Sadat Hashemirad ,&nbsp;Gholamreza Kavoosi ,&nbsp;Seyed Mohammad Mahdi Dadfar","doi":"10.1016/j.lwt.2025.117797","DOIUrl":"10.1016/j.lwt.2025.117797","url":null,"abstract":"<div><div>This study explored the potential of royal jelly as an eco-friendly bio-reducing agent for synthesizing silver, iron, copper, and zinc nanoparticles and assessed their antibacterial properties. The nanoparticle synthesis was assessed by defining zeta-potential, particle size, and polydispersity and evaluated through Fourier Transform Infrared Spectroscopy (FTIR), ultraviolet–visible (UV–Vis), fluorescence emission, and transmission electron microscopy (TEM). The antibacterial activity of nanoparticles was examined by agar disc inhibition zone, minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC), scanning electron microscope (SEM), and Raman spectroscopy. FTIR indicates that the royal jelly protein is responsible for nanoparticle generation. Nanoparticles exhibit large negative zeta potential, with microscale polydisperse particle size. Nanoparticles increase UV light absorbance and reduce the fluorescence emission of royal jelly. TEM confirmed the formation of spherical and clustered nanostructures in nanoparticles. Royal jelly displays weak while royal jelly-synthesized nanoparticles display strong antibacterial activity. SEM and Raman spectroscopy confirmed morphological changes in the bacterial cell wall and membrane by nanoparticles. This research emphasizes the role of royal jelly as an eco-friendly reducing agent in sustainable antibacterial nanoparticle synthesis for applications in the food industry to extend shelf life, improve food packaging, and enhance food safety by inhibiting pathogen growth.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117797"},"PeriodicalIF":6.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839701","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":"Co-fermentation of okara with Kluyveromyces marxianus and Lactobacillus plantarum and its application in Chinese steamed bread","authors":"Yang Yang ,&nbsp;Xiaojuan Tang ,&nbsp;Hong Li ,&nbsp;Xiangna Lin ,&nbsp;Weiwei Wu ,&nbsp;Shan He ,&nbsp;Yun-Guo Liu","doi":"10.1016/j.lwt.2025.117794","DOIUrl":"10.1016/j.lwt.2025.117794","url":null,"abstract":"<div><div>In this study, okara was fermented by <em>Lactobacillus plantarum</em> and <em>Kluyveromyces marxianus</em> with single and mixed strains, and the changes in main nutrients and free amino acids before and after fermentation were investigated. Gas-phase ion mobility spectrometry (GC-IMS) was used to examine volatile compound alterations in fermented okara. The impact of fermented okara on Chinese steamed bread (CSB) quality was then assessed. Results showed a rise in soluble dietary fiber in co-fermented okara from 4.2 % to 7.8 %. GC-IMS identified 65 volatile compounds in four fermented okara sourdough samples, with 46 compounds qualitatively confirmed. Aldehyde levels like hexanal and valeraldehyde significantly decreased post-fermentation. CSB formulations substituting wheat flour with 5 %, 10 %, and 15 % okara exhibited decreased specific volume, increased hardness and chewiness, and slight changes in cohesiveness and springiness. Sensory evaluation results indicated that the flavor, appearance, color, internal structure, and texture of CSB made with fermented okara were superior to those of the unfermented group. Co-fermented okara sourdough improved the quality and sensory attributes of okara CSB. Therefore, this study proposes a method for the redevelopment and utilization of okara.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117794"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869523","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":"Comparative dynamic sensory profile of meat and plant-based meat analogs","authors":"Lary Souza Olegario,&nbsp;Laura Zalama,&nbsp;Alberto González-Mohino,&nbsp;Mario Estévez,&nbsp;Sonia Ventanas","doi":"10.1016/j.lwt.2025.117788","DOIUrl":"10.1016/j.lwt.2025.117788","url":null,"abstract":"<div><div>In recent years, demand for plant-based meat analogs has significantly increased. Understanding consumer relationships with these products is essential. This study aims to characterize animal-based foods (beef and chicken) and commercial analog versions (seitan and chicken analog) through their dynamic sensory profile, understanding the consumption experience and degree of acceptability. The Multiple intake Temporal Dominance of Sensation method (M-TDS) has been applied with omnivorous consumers. The evaluation protocol with three intakes in a maximum time of 100s of consumption has been applied according to the sensory characteristics of each food. At the end of each evaluation, the level of acceptability has been known. The results indicate a diverse sensory experience between animal-based foods and their analogs. Starting from a different sensory profile for each product, the consumer experience has been affected in different ways. The flavor characteristics associated with different spices are the most prominent in the analogs. There are indications that texture attributes not characteristic of meat can negatively affect the acceptability of the analogs, with seitan being indicated as less palatable by the participants. Finally, a comprehensive understanding of the sensory experience associated with both meat analogs and meats has been provided.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117788"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839752","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":"Improvement of the floral aroma of ripened pu-erh tea via inoculation of Saccharomyces cerevisiae in industrial-level fermentation","authors":"Teng Wang ,&nbsp;Rouyu Li ,&nbsp;Nianguo Bo ,&nbsp;Yiqing Guan ,&nbsp;Dihan Yang ,&nbsp;Gen Sha ,&nbsp;Qiuyue Chen ,&nbsp;Songzhi Liu ,&nbsp;Zhihui Wang ,&nbsp;Ming Zhao ,&nbsp;Yan Ma","doi":"10.1016/j.lwt.2025.117776","DOIUrl":"10.1016/j.lwt.2025.117776","url":null,"abstract":"<div><div><em>Saccharomyces cerevisiae</em> has been identified as a key microorganism involved in the fermentation process of ripened pu-erh tea (RPT), a traditional Chinese fermented tea. Notably, the flavor quality of RPT can be significantly improved through inoculation strategies. Here, two batches of industrial-level enhancing fermentation inoculated with <em>S. cerevisiae</em> were developed, which enhanced the contents of soluble sugar, theabrownins, and theaflavins, resulting in more mellow and sweeter in taste, a sweet and floral aroma. Twenty-four characteristic volatile compounds discovered in the two batches, content of α-terpineol, linalool, 4-methoxy-benzaldehyde, eugenol, and anethole, with floral aroma were increased in <em>S</em>. <em>cerevisiae</em> fermented pu-erh tea. Molecular docking revealed five floral aroma compounds bind to olfactory receptors, stabilized by hydrogen bonding and hydrophobic interactions. In summary, the sweetness and floral aroma of RPT were improved by <em>S. cerevisiae</em> acting during industrial-scale fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117776"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839751","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":"Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization","authors":"Hongyuan Tan ,&nbsp;Qi Huang ,&nbsp;Jinyu Yu ,&nbsp;Yiting Lu ,&nbsp;Lingyun Wei ,&nbsp;Liu Shi ,&nbsp;Wei Yu ,&nbsp;Yu Qiao","doi":"10.1016/j.lwt.2025.117792","DOIUrl":"10.1016/j.lwt.2025.117792","url":null,"abstract":"<div><div>This study focuses on the significant browning of crayfish hepatopancreas during high temperature sterilization, and investigated the impact of the presence of crayfish meat on the Maillard reaction, phenolic oxidation, and lipid oxidation. The results revealed that the browning of the hepatopancreas was more pronounced in the presence of crayfish meat, likely due to the provision of additional substrates by the crayfish meat, which facilitated the browning reaction. These findings indicate that these three factors and their interactions are indeed significant contributors to the browning of the hepatopancreas. Therefore, controlling oxidation and reducing the production of Maillard reaction products may be an effective strategy to inhibit browning of crayfish hepatopancreas after high temperature sterilization. This is of significant practical importance for enhancing the quality and market competitiveness of crayfish processed product.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117792"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834832","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":"Transforming plant-based milk alternatives for better health","authors":"Carole Liechti ,&nbsp;Gabriele Mack ,&nbsp;Barbara Walther ,&nbsp;Jeanine Ammann","doi":"10.1016/j.lwt.2025.117787","DOIUrl":"10.1016/j.lwt.2025.117787","url":null,"abstract":"<div><div>Plant-based milk alternatives do not always meet nutritional standards, and the reported reformulation efforts are weak. Therefore, there is a need for insight into the potential of making these products healthier. The first aim of this study was to analyse the nutritional and compositional quality of these products. Here, we conducted an online market inventory of 66 plant-based milk alternatives, calculated their Nutri-Scores based on updated Rayner's score, and analysed their additives (number &amp; types) and proportions of processed/unprocessed plant sources. Our second aim was to identify the factors influencing the nutritional and compositional quality of the products. Therefore, we examined the correlations between the nutritional, compositional, and price characteristics of the products. The third aim was to explore the potential for reformulation to make products healthier. We considered realistic cut-off levels for nutritional and compositional values. We found that almost half of the 66 products analysed were of poor nutritional quality (Nutri-Score of D) and contained one to three additives. As solutions, we identified approaches that could reduce the Rayner's score (−12 points), total sugar content (−8 g/100 ml), calorie content (−36 kcal/100 ml), percentage of processed plant sources (−17 %), and number of additives (−3) of these products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117787"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844918","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":"Development and transfer of a non-destructive detection model based on visible/near-infrared full transmission spectroscopy for soluble solid content in pomelo under different integration times","authors":"Sai Xu ,&nbsp;Zhenhui He ,&nbsp;Xin Liang ,&nbsp;Huazhong Lu","doi":"10.1016/j.lwt.2025.117796","DOIUrl":"10.1016/j.lwt.2025.117796","url":null,"abstract":"<div><div>The thick skin and large size of pomelo make non-destructive internal quality detection a challenge for current fruit quality evaluation methods. Particularly in practical applications, soluble solids content (SSC), as an important indicator for measuring fruit sweetness and ripeness, is critical for its precise non-destructive detection, which plays a significant role in enhancing pomelo's market value. Moreover, under existing detection techniques, the size differences in pomelo necessitate the use of different integration times for spectral acquisition. The spectral variations caused by different integration times prevent the establishment of a unified detection model, limiting its development. Model transfer technology has been used to address model generalization issues, but previous studies have rarely considered the model failure due to inherent sample differences. Therefore, this study proposes a visible/near-infrared full-transmission spectroscopy method for non-destructive detection of pomelo soluble solids content, and uses model transfer to enable detection with the same model across different integration times. Spectra of the same batch of pomelo samples were collected with different integration times (140ms, 160ms, 180ms). Preprocessing operations for denoising and feature selection were performed, followed by data modeling and parameter optimization, with DS, PDS, and SST algorithms used for model transfer across different integration times. The experimental results showed that the combination of Standard Normal Variate transformation, Competitive Adaptive Reweighted Sampling algorithm, and Partial Least Squares Regression achieved the best precision, with a correlation coefficient R² of 0.97 and a Root Mean Square Error (RMSE) of 0.16 on the validation set. The DS algorithm proved to be the optimal model transfer method, requiring only 20 calibration samples to achieve model transfer between different integration times, improving model adaptability and generalization ability. Therefore, the method proposed in this study enables rapid, non-destructive, and efficient detection of pomelo soluble solids content while being adaptable to different integration time scenarios, ensuring fruit quality. It can also guide post-harvest handling in the pomelo industry, enhancing market competitiveness and promoting industry development. The developed SNV + CARS + PLSR + DS technological framework also provides a reference for non-destructive detection of internal quality in other large-sized fruits, contributing to the standardization and intelligent advancement of agricultural non-destructive testing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117796"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844921","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 sponge cake enriched in sprouted oats (Avena sativa L.)","authors":"Alessio Sergiacomo,&nbsp;Andrea Bresciani,&nbsp;Alessandra Marti","doi":"10.1016/j.lwt.2025.117791","DOIUrl":"10.1016/j.lwt.2025.117791","url":null,"abstract":"<div><div>Valorization of minor crops in baked goods and the enhancement of their nutritional, technological, and sensory properties, as well as their shelf-life is a priority of the food industry. In this context, this study focused on the reformulation of sponge cake by incorporating 10-30 % oat that was sprouted for 48 h and 72 h. Functional properties of the ingredients (wheat, unsprouted and sprouted oats), mixing and pasting properties of the oat-wheat mixtures were evaluated and related to the physical properties of cakes even during storage. Sprouting partially affected the functional properties of the ingredients: specifically, water absorption increased, emulsifying capacity increased and emulsion stability decreased; on the other hand, oil absorption capacity and foaming ability and stability did not change. Regarding oat-wheat blends, sprouting led to a weakening in gluten forming capacity and its stability during mixing and a decrease in both starch gelatinization and retrogradation properties. Changes in functional and rheological properties accounted for the structural characteristics of the cake: prolonged sprouting (72 h) negatively affected the specific volume, leading to collapse even at low enrichment levels. Nevertheless, sprouting had a positive effect on the staling kinetics, significantly slowing the increase in firmness over a 14-day storage period.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117791"},"PeriodicalIF":6.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869525","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":"Modeling the rehydration kinetics of dried rice noodles based on Peleg and Arrhenius equations and qualities maintenance","authors":"Cuiping Yi ,&nbsp;Sijie Zhang ,&nbsp;Nannan Qiang ,&nbsp;Zuyin Li","doi":"10.1016/j.lwt.2025.117783","DOIUrl":"10.1016/j.lwt.2025.117783","url":null,"abstract":"<div><div>Rehydration of dried rice noodles (DRN) is a time-consuming process and has a significant impact on the quality of the rice noodles. In this study, the relationship between rehydration conditions and moisture content was explored through the rehydration kinetics analysis, and the effect of rehydration temperature on the quality of DRN was investigated, and preservation methods were optimized for preservative to improve storage quality on rehydrated rice noodles (RRN). The results demonstrated that the rehydration process of DRN could be described using mathematical equation, and the fitted and predictable equations were obtained. RRN remained better in terms of cooking quality, texture, and the rate of rupture after optimizing rehydration conditions. When the concentrations of lactic acid, ε-polylysine, and sodium dehydroacetate were 25 ppm, 63 ppm, and 200 ppm, respectively, the initial aerobic plate count of RRN was the lowest, and the shelf-life was extended to 3 days. Though the E-nose and Loadings analysis, nitrogen oxides, and aromatic hydrocarbons, played an important role in differentiating the odor of RRN. Understanding the rehydration process helped to maintain the quality of RRN, and the optimization of the preservative is expected to be applied to increase the economic benefits in rice products-related enterprises.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117783"},"PeriodicalIF":6.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830303","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":"Encapsulating volatiles: The role of emulsion stability on the retention of d-limonene during emulsification and spray drying","authors":"A.K.P. Jauhari,&nbsp;P.F.C. Wilms,&nbsp;M.N. Corstens,&nbsp;M.A.I. Schutyser","doi":"10.1016/j.lwt.2025.117784","DOIUrl":"10.1016/j.lwt.2025.117784","url":null,"abstract":"<div><div>Emulsion stability is widely regarded as an important factor for effective encapsulation. However, its role in retaining volatile compounds throughout different stages of the encapsulation process remains unclear. This study investigated the encapsulation of an essential oil model system (sunflower oil containing d-limonene) through emulsification followed by spray drying. It focused on understanding the impact of emulsion stability on d-limonene retention during these stages, paying special attention to surface oil formation. Four formulations were prepared by varying the content of initial solids (20 and 40 wt%) and pea protein isolate (0.9 and 3.0 wt%). Results showed that protein content primarily influenced emulsion stability during emulsification, while solids content affected stability during the spray-drying stage. Notably, emulsion stability itself had a limited impact on d-limonene retention. Loss occurred at all stages, but the most significant losses (2.06–11.63 %) occurred during spray drying and were closely associated to particle properties, specifically the amount of surface oil per surface area of particle (mSO per SA). The formulation containing higher solids and protein resulted in the lowest mSO per SA (1.81 ± 0.04 g/m²) and the highest d-limonene retention (97.00 ± 0.42 %). Rapid solidification due to increased initial solid content and the effects on morphology development due to higher protein content minimized d-limonene loss. These findings revealed that particle properties, rather than emulsion stability, became the dominant factor in determining d-limonene retention. This study offers valuable guidelines for optimizing the spray-drying encapsulation process of volatiles in various food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117784"},"PeriodicalIF":6.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830300","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}