LWT - Food Science and Technology最新文献_第7页

Chemical composition, antioxidant potential, and antibacterial mechanism of Bischofia javanica ethanol extract against Staphylococcus aureus

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117682

Lin Tan , Xingdi Liu , Qingmian Chen , Mamdouh A. Eissa , Zhiqiang Pan , Farrukh Azeem

{"title":"Chemical composition, antioxidant potential, and antibacterial mechanism of Bischofia javanica ethanol extract against Staphylococcus aureus","authors":"Lin Tan , Xingdi Liu , Qingmian Chen , Mamdouh A. Eissa , Zhiqiang Pan , Farrukh Azeem","doi":"10.1016/j.lwt.2025.117682","DOIUrl":"10.1016/j.lwt.2025.117682","url":null,"abstract":"<div><div>This study investigates the chemical composition, antioxidant properties, and antibacterial mechanism of the ethanol extract of <em>Bischofia javanica Blume</em> (BJBE) against <em>Staphylococcus aureus</em>. Using UPLC-ESI-MS analysis, ten compounds were identified, including two sterols, six flavonols, and two phenolic acids, with β-sitosterol, kaempferol, and gallic acid as the major compounds. BJBE exhibited strong antioxidant activity in ABTS and DPPH free radical scavenging assays. It inhibited the growth of <em>S. aureus</em> in a concentration-dependent manner, with a minimum inhibitory concentration (MIC) of 2.60 mg/mL. The antibacterial mechanisms involved reducing intracellular ATP levels, causing cell membrane depolarization, inducing cytoplasmic leakage, decreasing of bacterial protein content, inhibiting of biofilm formation, and damaging cell membrane. These findings suggest that BJBE has the potential as a natural food preservative or bactericide to effectively address food safety concerns associated with <em>S. aureus</em> in food processing and handling environments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117682"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704575","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

Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117621

A.M.N.L. Abesinghe , J.K. Vidanarachchi , N. Islam , S. Prakash , S. Samita , M.A. Karim

{"title":"Optimization of the ultrasound-assisted fermentation process of Buffalo's milk (Bubalus bubalis)","authors":"A.M.N.L. Abesinghe , J.K. Vidanarachchi , N. Islam , S. Prakash , S. Samita , M.A. Karim","doi":"10.1016/j.lwt.2025.117621","DOIUrl":"10.1016/j.lwt.2025.117621","url":null,"abstract":"<div><div>Previous studies have demonstrated that the application of sub-lethal levels of ultrasound <strong>(US)</strong> can enhance fermentation efficiency and introduce novel characteristics to the resulting dairy products. However, exposing the lactic acid bacteria to US changed their metabolic activities. Therefore the optimum growth conditions of US-treated bacteria may vary from their native counterparts which is not reported to-date. In this work, the US was applied to a mixed culture of <em>Lactobacillus bulgaricus, Streptococcus thermophiles, S. lactis, S. diacitilactic and S. cremoris</em> as a pre-treatment for the fermentation of buffalo's milk. This study aimed to optimize the physicochemical and textural properties of buffalo's milk set-yoghurts using Response Surface Methodology. The experiments were conducted using the central composite design with three independent variables: sonication time (0–5 min), fermentation temperature (38–42 °C) and inoculum level (0.07–0.11 mL/100 mL). A control experiment was prepared according to the commercial conditions (0.1 mL/100 mL inoculum fermented at 42 °C without sonication). The inoculum concentration of 0.09 g/100 g. incubation temperature of 42 °C and sonication for 4.6 min were found optimum for the production of buffalo's milk set-yoghurt with 54.5 % desirability using ultrasound-assisted fermentation. The resulted processing conditions shortened the time to reach the maximum acidification rate (T<sub>m</sub>) by 40 % and reduced the syneresis by 14.4 % (w/w) while improving the springiness of the gel by 36 % compared to the control set-yoghurt. Hence, it can be concluded that the optimized parameters for US-assisted fermentation offer a novel approach to enhance the efficiency of the fermentation process of buffalo milk set-yoghurt while improving the product quality and processing efficiency.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117621"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705896","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 vacuum microwave drying pretreatment on the production, characteristics, and quality of jujube powder

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117674

Chenlu Zeng , Rui Li , Yaxuan Liao , Hao Dong , Yuxing Liu , Yun Jing , Lingling Li , Shaobo Cheng , Guogang Chen

{"title":"Effect of vacuum microwave drying pretreatment on the production, characteristics, and quality of jujube powder","authors":"Chenlu Zeng , Rui Li , Yaxuan Liao , Hao Dong , Yuxing Liu , Yun Jing , Lingling Li , Shaobo Cheng , Guogang Chen","doi":"10.1016/j.lwt.2025.117674","DOIUrl":"10.1016/j.lwt.2025.117674","url":null,"abstract":"<div><div>The preparation of jujube powder is constrained by the phenomenon of sticky powder. Herein, vacuum microwave drying (MVD) pretreatment on the preparation of jujube powder was assessed using a one-factor combination response surface model and optimized the flow characteristics of the powder. Compared with hot air drying pretreatment, the optimized MVD-pretreated jujube powder reduced the tendency to aggregate, enhanced flowability, and increased powder indexes, including packing density, oil holding capacity, and the angle of repose, etc. Low-field nuclear magnetic resonance demonstrated that MVD pretreatment effectively removed most of the free water from the jujube powder. Additionally, relevant nutritional indicators were closer to those of the fresh sample. Electronic nose analysis indicated that the MVD jujube powder had a superior flavor profile. Thus, MVD pretreatment provides better retention of nutrients and flavor substances. These results provide a theoretical basis for the industrialized continuous production of high-quality jujube powder.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117674"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697266","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

Comparison of methods to produce high-quality dried triploid Fujian oyster: Hot air drying emerges as a superior technique

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117679

Hongyan Li , Yuchen Lu , Jie Lu , Tuo Yao , Shengli Fu , Sigang Fan , Lingtong Ye

{"title":"Comparison of methods to produce high-quality dried triploid Fujian oyster: Hot air drying emerges as a superior technique","authors":"Hongyan Li , Yuchen Lu , Jie Lu , Tuo Yao , Shengli Fu , Sigang Fan , Lingtong Ye","doi":"10.1016/j.lwt.2025.117679","DOIUrl":"10.1016/j.lwt.2025.117679","url":null,"abstract":"<div><div>Dried oysters are widely valued in Asian cuisine for their unique flavor profiles and nutritional benefits. However, as a newly developed variety characterized by rapid growth, the effects of different drying methods on triploid Fujian oysters remain unexplored. In this study, we investigated the effects of different drying methods on the flavor profile of triploid Fujian oyster. Oysters processed by hot air drying (HAD), natural drying (ND), vacuum drying (VD), and vacuum freeze-drying (VFD) were compared with blanched controls (BC). Drying significantly increased the types and concentrations of non-volatile metabolites and flavor substances, with HAD yielding optimal results. The HAD-treated oysters contained the highest contents of key nutritional compounds (N-acetyl-L-aspartic acid: 2.2-fold the mean value across all drying treatments), antioxidants (2-pyrrolidone: 1.5-fold), and flavor substances (pyrazines: 2.0-fold; 2-furanmethanol: 2.8-fold, ethyl acetate: 1.3-fold). Thus, HAD-treated oysters had a rich and balanced aroma profile with excellent umami, sweet, and fruity flavors. The compounds contributing to flavor enhancement (odor activity value > 1) were (E)-2-nonenal, (E)-2-octenal, heptanal, 2-methylbutyraldehyde, and 2-undecanone. Correlation analysis revealed complex relationships between non-volatile compounds and flavor substances. This study provides guidance for optimizing drying techniques and standardizing dried oyster production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117679"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686371","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

Preparation and properties of binary complexes of zein and nuclei of whey protein isolate for emulsion stabilization

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117660

Shirong Dong , Guangqing Mu

{"title":"Preparation and properties of binary complexes of zein and nuclei of whey protein isolate for emulsion stabilization","authors":"Shirong Dong , Guangqing Mu","doi":"10.1016/j.lwt.2025.117660","DOIUrl":"10.1016/j.lwt.2025.117660","url":null,"abstract":"<div><div>The stability of Pickering emulsions tends to be restricted when single colloidal particles are used as the sole stabilizing agents. Herein, the potential of enhancing the performance of Pickering emulsions by utilizing a blend of zein nanoparticles and nuclei prepared from whey protein isolate was explored. The properties and the emulsions stability of the binary complexes were explored using scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FTIR), and confocal laser scanning microscopy (CLSM), et. Compared with the native zein nanoparticles, the zein-nuclei binary complex (Z-W<sub>pH2.0–2h</sub>) had a smaller particle size and higher zeta potential. Hydrogen bonding and hydrophobic interactions were the dominant forces involved in the formation of the Z-W<sub>pH2.0–2h</sub> binary complexes. Compared with the native zein nanoparticles, the Z-W<sub>pH2.0–2h</sub> binary complexes formed thicker and denser coatings around the oil droplets and resulted in smaller, more uniform emulsions. The Pickering emulsions prepared based on the Z-W<sub>pH2.0–2h</sub> binary complexes showed good stability across various pH and ionic strength conditions along with heating and freeze-thawing treatments. The binary complexes open up new possibilities for practical applications in food systems, such as, coating systems for enhanced product quality, and delivery systems for water-insoluble components like oil-soluble vitamins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117660"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143686374","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

Acoustic sensor for identifying the frying end-point of chicken steaks

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117684

Bai-xue Long , Yi-xin Zhang , Qing-li Han , Chen-xing Chai , Rui Wen , Cheng-ze Li , Xin-yi Fang , Lei Zheng , Bao-cai Xu , Fei Ma

{"title":"Acoustic sensor for identifying the frying end-point of chicken steaks","authors":"Bai-xue Long , Yi-xin Zhang , Qing-li Han , Chen-xing Chai , Rui Wen , Cheng-ze Li , Xin-yi Fang , Lei Zheng , Bao-cai Xu , Fei Ma","doi":"10.1016/j.lwt.2025.117684","DOIUrl":"10.1016/j.lwt.2025.117684","url":null,"abstract":"<div><div>The identification of frying end-point of chicken steaks is a prerequisite for developing intelligent equipment and improving product's quality. To achieve this objective, acoustic sensing technology was firstly proposed to classify undercooked chicken steaks (UCSs) and cooked chicken steaks (CCSs). Ensemble empirical modal decomposition (EEMD) was used to reconstruct a new signal by reducing redundant information. Forty-two acoustic features were extracted from time-domain, frequency-domain and time-frequency-domain signals to establish the classification models between the UCSs and CCSs. An optimized classification model with accuracy of 98.84 % was built by LIB support vector machine based on 42 features from EEMD processed signals. The microstructures of UCSs and CCSs, whatever cross-sections or outside surfaces, were significantly different, which probably played an important role in building an excellent classification model. The proposed method consists of non-invasive and reliable technique for online identifying the frying end-point of steaks.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117684"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687250","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

Revealing the distribution pattern of soybean purine content and its influencing factors based on an ultra-micro detection system

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-20 DOI: 10.1016/j.lwt.2025.117683

Jiajia Li , Na Li , Xiaoyu Hu , Guoji Wang , Pengyu Bai, Yanjiao Hu, Yifan Yang, Deshuai Shao, Huihui Gao, Long Miao, Xiaobo Wang

{"title":"Revealing the distribution pattern of soybean purine content and its influencing factors based on an ultra-micro detection system","authors":"Jiajia Li , Na Li , Xiaoyu Hu , Guoji Wang , Pengyu Bai, Yanjiao Hu, Yifan Yang, Deshuai Shao, Huihui Gao, Long Miao, Xiaobo Wang","doi":"10.1016/j.lwt.2025.117683","DOIUrl":"10.1016/j.lwt.2025.117683","url":null,"abstract":"<div><div>In this study, an effective method for detecting purine in soybean seeds and products by ultra-micro spectrophotometry (UMS) was established. Addition of 35 % HClO<sub>4</sub> to 0.1 g of soybean flour and incubation in a water bath at 100 °C for 30 min and adjustment of the pH to 4 was optimal for purine hydrolysis and extraction of the total purine content of soybean seeds. No significant difference (<em>P</em> > 0.05) in total purine detection was observed between UMS and UPLC, and the relative standard deviation was less than 3 %, ensuring optimal precision and accuracy. Seed from 2083 soybean accessions grown in two years were analysed using UMS. Total purine content ranged from 65.49 to 379.84 mg/100 g, with 5.8-fold variation, and 11 elite accessions with under 100 mg/100 g of total purine were identified. The agronomic traits, environmental factors, and geographical significantly affected soybean total purine content. Furthermore, total purine content correlated positively with seed protein (<em>r</em> = 0.342∗∗∗) and negatively with oil (<em>r</em> = −0.330∗∗∗). The geographical distribution revealed that accessions from Southern and Northern China contain lower amounts of total purine content. This study provides a technical and material foundation for breeding low purine soybean.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117683"},"PeriodicalIF":6.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715848","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

Improved extraction yield in olive oil mill using talc and kaolinitic clay

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-19 DOI: 10.1016/j.lwt.2025.117668

Raúl Peralta , Alfonso M. Vidal , Francisco Espínola , María Teresa Ocaña , Manuel Moya

{"title":"Improved extraction yield in olive oil mill using talc and kaolinitic clay","authors":"Raúl Peralta , Alfonso M. Vidal , Francisco Espínola , María Teresa Ocaña , Manuel Moya","doi":"10.1016/j.lwt.2025.117668","DOIUrl":"10.1016/j.lwt.2025.117668","url":null,"abstract":"<div><div>In the virgin olive oil industry, the use of physical coadjuvants is sometimes required during the malaxation stage to improve oil separation from the olive paste, thereby increasing the industrial extraction yield. Kaolinitic clay and talc are the only coadjuvants authorized in Spain. In order to prove their effect on the olive paste, the extraction efficiency and the composition of the olive oil, an evaluation of both coadjuvants was carried out in oil mill.</div><div>Micronized talc is slightly more effective than kaolinitic clay in improving the virgin olive oil extraction process. Talc has a technological action 130 % higher than clay, although its oil retention capacity is also higher, 37.24 % vs. 16.96 %. To obtain maximum extraction efficiency, the ideal dose of coadjuvant added during malaxation should be low, between 0.5 and 1 %. It should also be noted that the use of coadjuvants does not have a significant effect on the composition of volatile and phenolic compounds, as well as on the quality characteristics of the olive oils obtained like acidity, peroxide index and K270.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117668"},"PeriodicalIF":6.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687248","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

Double-crosslinked pea protein isolation-sodium alginate composite microgels embedding Lactobacillus plantarum: Effect of calcium chloride concentration

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-19 DOI: 10.1016/j.lwt.2025.117670

Xiaohan Wang , Shujin Chen , Xirui Zhang , Bin Liang , Xiulian Li , Yan Li , Chanchan Sun

{"title":"Double-crosslinked pea protein isolation-sodium alginate composite microgels embedding Lactobacillus plantarum: Effect of calcium chloride concentration","authors":"Xiaohan Wang , Shujin Chen , Xirui Zhang , Bin Liang , Xiulian Li , Yan Li , Chanchan Sun","doi":"10.1016/j.lwt.2025.117670","DOIUrl":"10.1016/j.lwt.2025.117670","url":null,"abstract":"<div><div><em>Lactobacillus plantarum</em> (<em>L. plantarum</em>) was embedded in pea protein isolation (PPI)/sodium alginate (SA) composite microgels prepared by double crosslinking with transglutaminase (TGase) concentration of 10.0 U/g PTN and calcium chloride (CaCl<sub>2</sub>) concentrations of 0, 0.05, 0.10, 0.15, 0.20, and 0.25 g/L, respectively. The influence of the CaCl<sub>2</sub> concentration on the structure, physicochemical properties, and functional properties of the composite microgels was investigated to reveal the conformational relationship between the structure and the delivery effect of encapsulated probiotics. The results showed that higher concentrations of CaCl<sub>2</sub> favoured the unfolding and aggregation of proteins through hydrophobic interactions and Ca<sup>2+</sup> bridges, thus increasing gel strength and mechanical properties, as well as enhancing thermal stability. When CaCl<sub>2</sub> was added up to a concentration of 0.20 g/L, the encapsulation efficiency (EE) of microgels reached a maximum of 92.62 ± 1.90 %. During <em>in vitro</em> digestion, the resistance of the composite microgels to simulated gastric fluid (SGF) increased with rising CaCl<sub>2</sub> concentration, whereas the number of viable bacteria released in simulated intestinal fluid (SIF) decreased. After 120 min of immersion in the intestinal fluid, PS-Ca<sup>2+</sup><sub>2.0 %</sub> released the least number of viable bacteria at 4.10 × 10<sup>8</sup> CFU/g than other double-crosslinked microgels, which can avoid the premature release of probiotics in the small intestine, and was conducive to realize the colon-targeted delivery of probiotics. Overall, the structural and functional enhancements achieved by CaCl<sub>2</sub> addition highlight the potential of PPI-SA composite microgels for probiotic protection and delivery.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117670"},"PeriodicalIF":6.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143687245","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

Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-19 DOI: 10.1016/j.lwt.2025.117673

Huaixiang Tian , Jinlu Fu , Li Li , Haiyan Yu , Chen Chen , Xinxin Ma , Xinman Lou

{"title":"Impacts of carbohydrate-based fat substitutes on the textural, rheological, microstructural, and sensory characteristics of low-fat processed cheese","authors":"Huaixiang Tian , Jinlu Fu , Li Li , Haiyan Yu , Chen Chen , Xinxin Ma , Xinman Lou","doi":"10.1016/j.lwt.2025.117673","DOIUrl":"10.1016/j.lwt.2025.117673","url":null,"abstract":"<div><div>The direct reduction of fat leads to a deficiency in cheese quality. In the present study, an investigation was conducted to explore the effects of six carbohydrate-based fat substitutes with 50 % addition on the physicochemical, textural, rheological, and microstructural properties of processed cheese, which was carried out in comparison with full-fat (FFT), half-fat (HFT), and lowest-fat (LFT) processed cheese. The results demonstrated that all the fat substitutes exhibited remarkable thermal stability, and their water hold capacity/gel strength ranged from 91.34 %/60.79 gf to 97.92 %/136.61 gf, with the highest values corresponding to the carrageenan-potato starch emulsion gel (CPS). Importantly, the fat content of processed cheese containing those fat substitutes decreased from 25.06 % to within the range of 19.50-18.90 %. When compared with HFT and LFT, the addition of fat substitutes led to a reduction in hardness/chewiness, but enhanced adhesiveness/gumminess, making the texture more similar to that of FFT. Similar trends were observed in the rheological properties as indicated by the storage modulus and loss modulus. Meanwhile, the observation of microstructure revealed that the fat substitutes were evenly distributed within the protein networks like milk fat globules, thus compensating for the texture defects caused by fat reduction. Additionally, the sensory evaluation demonstrated that the fat substitutes significantly reduced the characteristics of hardness, chewiness, and elasticity, while enhancing the viscosity. Among which, CPS performed successfully. These findings imply that carbohydrate-based fat substitutes could serve as viable alternatives to fat in processed cheeses, thereby facilitating the development of low-fat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117673"},"PeriodicalIF":6.0,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704301","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