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

Enhancement of the oxidative stability of linseed oil in Pickering emulsions stabilized by polydopamine-modified cellulose nanocrystals

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-10 DOI: 10.1016/j.lwt.2025.117904

Mohd Azmil Mohd Noor , Yelin Hou , Gilles Sèbe , Chrystel Faure

引用次数: 0

Preparation and properties of walnut oil microcapsules 核桃油微胶囊的制备及性能研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-10 DOI: 10.1016/j.lwt.2025.117853

Pengfei Cui , Junjun Zhou , Xiao Xiao , Bing Qi , Siting Li , Zhou Chen , Yingmin Jia , Aijin Ma

引用次数: 0

Nondestructive detection of major components in fresh pork using data fusion of visible-near infrared and short-wave infrared spectra 基于可见-近红外和短波红外光谱数据融合的鲜肉主要成分无损检测

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-10 DOI: 10.1016/j.lwt.2025.117902

Zhilei Ren, Ruoxin Chen, Wei Ning, Jingran Bi, Gongliang Zhang, Hongman Hou

{"title":"Nondestructive detection of major components in fresh pork using data fusion of visible-near infrared and short-wave infrared spectra","authors":"Zhilei Ren, Ruoxin Chen, Wei Ning, Jingran Bi, Gongliang Zhang, Hongman Hou","doi":"10.1016/j.lwt.2025.117902","DOIUrl":"10.1016/j.lwt.2025.117902","url":null,"abstract":"<div><div>To achieve rapid non-destructive detection of the main components of pork, a partial least squares regression (PLSR) model was developed to predict the moisture, fat, and protein content in the longissimus dorsi muscle (PLM) using visible near-infrared spectroscopy (VNIR) and short-wave infrared spectroscopy (SWIR) combined with a data fusion strategy. The results showed that the low-level data fusion strategy was most effective for predicting moisture content (R<sub>P</sub> = 0.971, RMSEP = 0.192), whereas the high-level data fusion strategy demonstrated superior performance in predicting fat content (R<sub>P</sub> = 0.961, RMSEP = 0.770) and protein content (R<sub>P</sub> = 0.929, RMSEP = 0.281). Specifically, compared with the best results obtained from single spectral source models, the RPD values for moisture, fat, and protein content models established by data fusion improved by 1.206, 0.333 and 0.300, respectively. In conclusion, combining VNIR and SWIR spectral data with data fusion strategies effectively addressed the limited detection range of a single spectrum and offered a promising alternative to traditional analytical methods for efficiently quantifying the chemical composition in pork. Additionally, it also provided the core algorithm for developing handheld meat analyzers and supported the industrialization of rapid field-testing equipment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117902"},"PeriodicalIF":6.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070177","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}

引用次数: 0

Removal of cadmium, lead, and chromium by Lactobacillus helveticus KD-3: Influential factors, adsorption mechanism, and application in goat milk powder helveticus乳杆菌KD-3对镉、铅、铬的去除：影响因素、吸附机理及其在羊奶粉中的应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-10 DOI: 10.1016/j.lwt.2025.117899

Zongcai Zhang , Guowei Shu , Qiqi Zheng , Li Chen , Guanli Du , Meng Zhang

{"title":"Removal of cadmium, lead, and chromium by Lactobacillus helveticus KD-3: Influential factors, adsorption mechanism, and application in goat milk powder","authors":"Zongcai Zhang , Guowei Shu , Qiqi Zheng , Li Chen , Guanli Du , Meng Zhang","doi":"10.1016/j.lwt.2025.117899","DOIUrl":"10.1016/j.lwt.2025.117899","url":null,"abstract":"<div><div>The <em>Lactobacillus helveticus</em> KD-3 strain that could remove cadmium (Cd), lead (Pb), and chromium (Cr) was selected to explore the effect of temperature (4–40 °C), bacterial concentration (2.0–10.0 g/L), adsorption time (0.1–6.0 h), and pH (2.0–8.0) on the removal rates of these heavy metals. The adsorption mechanism of single and mixed heavy metals was revealed through SEM-EDS, FTIR, and XPS. When the adsorption temperature was 40 °C, the maximum removal rate of Cd was 29.08 %. At pH 6.0 and 4.0, the maximum removal rates of Pb and Cr were 83.37 % and 49.16 %, respectively. The cell surface showed obvious wrinkles after absorption, suggesting that Cd, Pb, and Cr were toxic to KD-3. The main biosorption mechanism was the binding of heavy metals to functional groups (N–H, O–H, C–H, COO<sup>−</sup>, and C–O–C). XPS analysis confirmed the reduction of Cr(Ⅵ) to Cr(Ⅲ) after adsorption. In addition, goat milk powder containing 4.3 × 10<sup>8</sup> CFU/g of KD-3 was prepared and demonstrated the ability to remove coexisting Cd and Pb <em>in vitro</em> effectively. This study emphasizes the significance of adsorption conditions, provides insights into the adsorption mechanism, and further exhibits the potential for <em>L. helveticus</em> KD-3 to adsorb mixed heavy metals in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117899"},"PeriodicalIF":6.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143934817","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}

引用次数: 0

Effects of different drying methods of Lactarius hatsudake Tanaka on the physicochemical properties, rheology, and bioactivities of its polysaccharides 不同干燥方法对田中乳菇多糖理化性质、流变性和生物活性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-10 DOI: 10.1016/j.lwt.2025.117905

Qiao Yang , Yiming Tian , Yiming Zhou, Songlin Chang, Hui Zhang, Wang Li, Jiali Ren

{"title":"Effects of different drying methods of Lactarius hatsudake Tanaka on the physicochemical properties, rheology, and bioactivities of its polysaccharides","authors":"Qiao Yang , Yiming Tian , Yiming Zhou, Songlin Chang, Hui Zhang, Wang Li, Jiali Ren","doi":"10.1016/j.lwt.2025.117905","DOIUrl":"10.1016/j.lwt.2025.117905","url":null,"abstract":"<div><div>The drying techniques employed for raw materials critically influence the structural properties of their derived extracts, consequently modulating their biological efficacy. Therefore, this study aims to compare the effect of vacuum freeze drying (VFD) and hot air drying (HD) treatments on the physicochemical properties, rheological properties, and bioactivities of the polysaccharides extracted from <em>Lactarius hatsudake</em> Tanaka (LHP). The results indicated that HD-LHP exhibits a higher glucuronic acid content (13.90 %) and lower molecular weight (1.17 × 10<sup>7</sup>; 1.78 × 10<sup>4</sup> Da) than VFD-LHP. Additionally, HD-LHP forms a more compact lamellar structure compared to the loose and porous structure of VFD-LHP. The gel characteristics of LHP are further improved by thermal treatment, which is influenced by temperature and concentration but not by pH or ionic concentration (CaCl<sub>2</sub>, NaCl). The <em>in vitro</em> bioactivity assays revealed that HD-LHP enhanced antioxidant properties, including higher DPPH<sup>+</sup>, ABTS•<sup>+</sup>, hydroxyl radical scavenging abilities, and greater total reducing power, compared to VFD-LHP. Additionally, HD-LHP was found to effectively suppress tumor cell proliferation by inducing G2 phase cell cycle arrest and promoting apoptosis. Our findings provide preliminary evidence that hot-air drying (HD) may serve as an effective alternative for processing <em>Lactarius hatsudake</em> Tanaka, potentially enhancing its industrial utilization.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117905"},"PeriodicalIF":6.0,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070229","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}

引用次数: 0

Preparation, characterization and application of antimicrobial pectin-konjac glucomannan composite films incorporating cellulose nanocrystals stabilized clove essential oil pickering emulsion 含有纤维素纳米晶稳定丁香精油萃取乳液的抗菌果胶-魔芋葡甘露聚糖复合膜的制备、表征及应用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-09 DOI: 10.1016/j.lwt.2025.117855

Xiaoxue Wang , Shasha Li , Mingwan Zeng , Haisheng Gong , Zhiqing Zhang , Xiangyang Yuan , Man Zhou , Anjun Chen , Yuntao Liu , Hejun Wu

{"title":"Preparation, characterization and application of antimicrobial pectin-konjac glucomannan composite films incorporating cellulose nanocrystals stabilized clove essential oil pickering emulsion","authors":"Xiaoxue Wang , Shasha Li , Mingwan Zeng , Haisheng Gong , Zhiqing Zhang , Xiangyang Yuan , Man Zhou , Anjun Chen , Yuntao Liu , Hejun Wu","doi":"10.1016/j.lwt.2025.117855","DOIUrl":"10.1016/j.lwt.2025.117855","url":null,"abstract":"<div><div>In this study, cellulose nanocrystals (CNCs) stabilized clove essential oil (CEO) Pickering emulsions (PE) were utilized to activate polysaccharide films based on pectin (PEC) and konjac glucomannan (KGM). Effects of emulsion dosage (0–15 wt%) on structural, physical and functional properties of the composite films were systematically investigated. Additionally, the application of film coating on grape preservation was explored. Results showed that CNCs stabilized CEO loaded PE (CCPE) exhibited an average size of 674.7 nm and demonstrated excellent physical stability. The results obtained from rheological and FTIR analyses suggest the potential existence of hydrogen bond interactions among the components of the film. SEM observation revealed the good dispersivity of CCPE within the PEC/KGM matrix at an appropriate amount. Overall, compared with control film, the incorporation of CCPE not only improved mechanical and water barrier properties, but also enhanced antimicrobial activities of the PEC/KGM films. Composite film containing 10 wt% CCPE was found to have a highest tensile strength of 23.58 MPa and a lowest water vapor permeability of 1.05 × 10<sup>−10</sup> g/m·s·Pa, along with significant inhibition zone diameters of 38.77 mm and 29.03 mm respectively against <em>S. aureus</em> and <em>E. coli</em>. Notably, CCPE could further slow down the release rate of CEO from composite films as confirmed by the controlled release experiments. When applied to grape preservation, the film coating with 10 wt% CCPE was found to potentially delay postharvest grape senescence and maintain quality attributes during a 15-day storage period at 25 °C.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117855"},"PeriodicalIF":6.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937166","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}

引用次数: 0

Genomic insights into exopolysaccharide biosynthesis pathways in novel Lactiplantibacillus plantarum and Leuconostoc mesenteroides strains 新型植物乳杆菌和肠系膜白菌胞外多糖生物合成途径的基因组学研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-09 DOI: 10.1016/j.lwt.2025.117863

Dhananga Senanayake , Priya Ramarao-Milne , Gunjan Pandey , Mya Myintzu Hlaing , Jayani Chandrapala , Peter J. Torley , Netsanet Shiferaw Terefe

{"title":"Genomic insights into exopolysaccharide biosynthesis pathways in novel Lactiplantibacillus plantarum and Leuconostoc mesenteroides strains","authors":"Dhananga Senanayake , Priya Ramarao-Milne , Gunjan Pandey , Mya Myintzu Hlaing , Jayani Chandrapala , Peter J. Torley , Netsanet Shiferaw Terefe","doi":"10.1016/j.lwt.2025.117863","DOIUrl":"10.1016/j.lwt.2025.117863","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) are known for their ability to synthesise exopolysaccharides (EPS) which have many applications in the food industry. This research employed a genomic approach, utilising a bioinformatics workflow that uses raw bacterial whole genome sequences and a customisable database for predicting specific target attributes. The workflow was used to assess the EPS production potential of 26 novel strains of <em>Lactiplantibacillus plantarum</em> and <em>Leuconostoc mesenteroides</em>, along with experimental evaluation of their actual EPS production capabilities. The genomic analysis revealed that strains <em>Leu. mesenteroides</em> C13, C18, and C20 possess the highest genetic potential for EPS production among the studied strains, which was confirmed by experimental EPS production quantification. These three strains contain 50, 51, and 39 EPS production-related genes, respectively, and produced 1.67 mg/mL, 1.57 mg/mL, and 0.82 mg/mL of EPS, respectively, during cultivation at 37 °C for 20 h in MRS medium with 10% (w/v) sucrose supplementation. The strains predominantly utilise the extracellular EPS biosynthesis pathway, suggesting that they primarily produce homopolysaccharides (HoPS), viz. dextran and levan. Hence, these strains can be potentially used for production of EPS for food and other biotechnological applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117863"},"PeriodicalIF":6.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070231","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}

引用次数: 0

Starter culture design for the development of a novel lupin-based quark with in situ vitamin B12 fortification 用原位维生素B12强化的新型羽扇豆素夸克的发酵剂设计

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-08 DOI: 10.1016/j.lwt.2025.117874

Tessa S. Canoy , Jasper Zwinkels , Alexander Dank , Joost van Wiggen , Judith C.M. Wolkers-Rooijackers , Eddy J. Smid

{"title":"Starter culture design for the development of a novel lupin-based quark with in situ vitamin B12 fortification","authors":"Tessa S. Canoy , Jasper Zwinkels , Alexander Dank , Joost van Wiggen , Judith C.M. Wolkers-Rooijackers , Eddy J. Smid","doi":"10.1016/j.lwt.2025.117874","DOIUrl":"10.1016/j.lwt.2025.117874","url":null,"abstract":"<div><div>Due to its high fibre and protein content and suitability for sustainable production, lupin beans (<em>Lupinus albus</em>) are an excellent plant-based ingredient to produce fermented dairy alternatives such as quark. We designed two types of starter cultures containing lactic acid bacteria (LAB) and/or propionic acid bacteria to ferment lupin paste into a novel plant-based quark with tailored functionalities such as (i) quark-like characteristics and (ii) presence of vitamin B<sub>12</sub>. Optimal quark-like characteristics were achieved with mixed-cultures of <em>Lactiplantibacillus plantarum</em> with <em>Lactococcus lactis</em> or <em>Lactococcus cremoris.</em> Compared to single strain cultures, the mixed-cultures resulted in faster acidification, higher bacterial counts, and more organic acids. Furthermore, the mixed-cultures produced a higher concentration of the buttery aroma compound acetoin, reduced the beany off-flavour volatile hexanal, and increased the umami-tasting glutamate and aspartate levels. A second starter culture, consisting of LAB and the vitamin B<sub>12</sub>-producing species <em>Propionibacterium freudenreichii</em>, resulted in elevated levels of vitamin B<sub>12</sub> of 2.0 μg/100 g fresh lupin quark, independent of LAB species while retaining similar quark-like attributes. These findings highlight the potential of these starter cultures to use for lupin-based quark alternatives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117874"},"PeriodicalIF":6.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070227","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}

引用次数: 0

Incorporation of surfactin-containing Bacillus subtilis fermentation broth in fresh noodles: shelf life extension and property enhancement 含表面素枯草芽孢杆菌发酵液在鲜面条中的掺入：延长保质期和提高性能

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-08 DOI: 10.1016/j.lwt.2025.117893

Sirui Chen , Fan Liu , Na Yang , Yangchao Luo , Xueming Xu , Yamei Jin

{"title":"Incorporation of surfactin-containing Bacillus subtilis fermentation broth in fresh noodles: shelf life extension and property enhancement","authors":"Sirui Chen , Fan Liu , Na Yang , Yangchao Luo , Xueming Xu , Yamei Jin","doi":"10.1016/j.lwt.2025.117893","DOIUrl":"10.1016/j.lwt.2025.117893","url":null,"abstract":"<div><div>To elucidate the mechanisms by which surfactin-containing <em>Bacillus subtilis</em> fermentation broth (SFB) prolongs the shelf life of fresh noodles (FNs), this study evaluated its effects on microbial quality, rheological behavior, cooking and textural properties, and water distribution of FNs during storage at 15 °C. The results demonstrated SFB exhibited dose-dependent antibacterial activity, extending the shelf life of FNs from 3 days (control) to 9–19 days at concentrations of 90–360 g/kg. SFB supplementation mitigated water migration, reduced cooking loss, and stabilized textural properties by promoting starch-protein cross-linking and gluten network formation. Rheological analysis revealed improved elastic (G′) and viscous (G″) moduli in SFB-treated FNs, indicating improved viscoelasticity and gluten strength, which contributed to a firmer, chewier texture. Additionally, SFB improved the thermal stability and structural integrity of starch. These effects might be attributed to the emulsifying activity of surfactin and its synergistic interactions with polysaccharides and amino acids via hydrophilic and hydrophobic group interactions. This work provides a practical strategy for utilizing fermentation broth directly as a natural preservative, offering economic and consumer-friendly advantages for the food industry. Future work should focus on optimizing SFB concentration for sensory acceptability and validating its preservative efficacy under varied storage conditions to enhance its commercial applicability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117893"},"PeriodicalIF":6.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937283","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}

引用次数: 0

Use of quince (Cydonia oblonga mill.) as artificial coloring and flavoring substitute in functional soft candy (lokum) production 在功能性软糖（lokum）的生产中，使用木瓜（Cydonia oblonga mill.）作为人工色素和调味剂的替代品

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-05-08 DOI: 10.1016/j.lwt.2025.117831

Dilek Demirbuker Kavak, Sabiha Ogun

{"title":"Use of quince (Cydonia oblonga mill.) as artificial coloring and flavoring substitute in functional soft candy (lokum) production","authors":"Dilek Demirbuker Kavak, Sabiha Ogun","doi":"10.1016/j.lwt.2025.117831","DOIUrl":"10.1016/j.lwt.2025.117831","url":null,"abstract":"<div><div>This study aimed to develop functional soft candy (lokum) incorporating quince (<em>Cydonia oblonga</em> Mill.) and to evaluate its detailed quality characteristics. Quince, a nutrient-rich fruit with a distinctive flavor profile, served as a natural source of bioactive compounds. Fresh quince pulp was incorporated into the lokum formulation at 10 % and 15 % (w/w). Results showed a statistically significant (p < 0.05) increase in antioxidant activity in pulp-enriched lokum samples. The enrichment also enhanced the color, resulting in a natural reddish-amber color through elevated +a∗ values. SPME-GC/MS analysis identified aldehydes and terpenes as the dominant aromatic compounds. Sucrose inversion degrees ranged from 52.62 % to 58.81 % across all samples. Microbiological stability was maintained throughout the 12-week storage period. Quince pulp improved the springiness and overall textural profile of the lokum. These findings highlight quince's potential as a natural alternative to artificial additives in developing healthy, functional confectionery.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117831"},"PeriodicalIF":6.0,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070228","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}

引用次数: 0