LWT - Food Science and Technology最新文献

{"title":"A novel method for preparation of human milk fat substitute enriched with 1-oleoyl-2-palmitoyl-3-linoleoylglycerol: stepwise enzymatic acidolysis strategy","authors":"Qiufen Zhu ,&nbsp;Chongyang Zhu ,&nbsp;Simin Li ,&nbsp;Shang Shi ,&nbsp;Yuan Cao ,&nbsp;Jiahui Fan ,&nbsp;Yiwei Wang ,&nbsp;Hao Zhang ,&nbsp;Wei Liu ,&nbsp;Shaohua Liang ,&nbsp;Cong Sun","doi":"10.1016/j.lwt.2025.118581","DOIUrl":"10.1016/j.lwt.2025.118581","url":null,"abstract":"<div><div>1-Oleoyl-2-palmitoyl-3-linoleoylglycerol (OPL) is the most abundant triacylglycerol in Chinese human milk fat, which plays a key role in regulating lipid metabolism, improving nutrient absorption, and modulating gut microbiota. In this study, a stepwise enzymatic acidolysis strategy was innovatively developed for the synthesis of a human milk fat substitute (HMFS) enriched with OPL. Initially, 1,3-dioleoyl-2-palmitoylglycerol (OPO) was synthesized and purified as an intermediate before incorporating linoleic acid (LA). The first-step acidolysis using fractionated tripalmitin (PPP) and oleic acid (OA) yielded an OPO content of 69.71%. Subsequently, the second-step acidolysis of purified OPO with LA successfully produced OPL. Under the optimal conditions, the OPL content in the final product reached 50.49%, with the relative percentage of palmitic acid at the <em>sn</em>-2 position as high as 72.37%. Notably, this strategy required only a molar ratio of PPP/OA/LA of 1:8:1.66, which greatly reduced LA consumption compared to existing methods. These results demonstrate that the stepwise enzymatic strategy offers an efficient and industrially viable route for producing HMFS enriched with OPL.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118581"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263827","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":"Iron fortification using porous corn and wheat starches prepared by combined ultrasound and α-amylase treatments","authors":"Somayeh Ghandehari Alavijeh ,&nbsp;Alireza Sadeghi Mahoonak ,&nbsp;Ghasem Dini","doi":"10.1016/j.lwt.2025.118555","DOIUrl":"10.1016/j.lwt.2025.118555","url":null,"abstract":"<div><div>This study reports the fabrication of porous starches (PS) through a combined ultrasound–enzyme approach to improve iron adsorption via controlled micro-porosity and structural rearrangement. Corn and wheat starches were treated with ultrasound at 150 W (3600 s), 250 W (2400 s), and 350 W (600 s) in the presence of α-amylase (1 g/L). The resulting PS samples were characterized for water, oil, and methyl violet adsorption, while SEM and XRD analyses confirmed morphological and crystalline modifications. For iron fortification, PS samples were loaded with iron ammonium sulfate (II) (40–80 mg/L), and uptake was quantified using ICP-OES. Corn PS displayed well-developed and uniformly distributed pores, a crystallinity of 0.4709, and significantly higher adsorption capacities for water (0.6122 g/g), oil (0.3645 g/g), and methyl violet (0.7476 g/g) compared with wheat PS (crystallinity 0.5593). Maximum iron incorporation reached ∼190 mg/kg in both corn and wheat PS, though the relative improvement was greater for corn. The optimized condition (350 W, 600 s) offered high efficiency and low energy demand, highlighting corn PS as a promising, cost-effective carrier for iron fortification with potential applications in food, pharmaceutical, and cosmetic formulations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118555"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217863","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":"Quality assessment of differentially processed Rubi Fructus (Rubus chingii Hu.) using near-infrared spectroscopy and HPLC","authors":"Chuanbao Wang ,&nbsp;Haishen Li ,&nbsp;Minda Zhang ,&nbsp;zhi'an Wang ,&nbsp;Qingsong Shao ,&nbsp;Jian Sun","doi":"10.1016/j.lwt.2025.118580","DOIUrl":"10.1016/j.lwt.2025.118580","url":null,"abstract":"<div><div>Rubi Fructus (RF), a traditional Chinese herb derived from the dried immature fruit of <em>Rubus chingii</em> Hu., exhibits chemical composition and economic value that are significantly influenced by processing methods. Comparative analysis using HPLC fingerprinting and near-infrared spectroscopy (NIRS) revealed significant differences between infiltration-and-redrying (IAR) processed RFs and one time direct dried (OTDD) samples, indicating that IAR processing induces substantial chemical changes. The ellagic acid concentration demonstrated a time-dependent pattern during infiltration, initially increasing before subsequently decreasing. Notably, IAR RFs showed increased ellagic acid content by up to 61.76 % than OTDD control. Partial least squares discriminant analysis (PLS-DA) of NIRS data effectively distinguished IAR samples, with the multiple scattering-corrected model achieving R²Y and Q² values of 0.8280 and 0.6220, respectively. Quantitative analysis demonstrated that the Savitzky-Golay (SG) smoothed PLS model provided optimal accuracy for calculating ellagic acid and kaempferol-3-O-rutinoside (KR) content. Subsequent synergy interval PLS (si-PLS) treatment further enhanced model performance, getting test set correlation coefficients (Rp²) of 0.9930 and 0.7954 for the respective compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"235 ","pages":"Article 118580"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145359915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to: Harnessing enemy resources: Limosilactobacillus reuteri leverages pathogen-derived cholestenone to boost reuterin production and antimicrobial activity (Lebensmittel-Wissenschaft & Technologie, (230), article number 118200)","authors":"Qichao Wu ,&nbsp;Xin Xu ,&nbsp;Xin Cheng ,&nbsp;Bing Liu ,&nbsp;Xiande Deng ,&nbsp;Yibin Xu","doi":"10.1016/j.lwt.2025.118545","DOIUrl":"10.1016/j.lwt.2025.118545","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118545"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263493","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":"Effect of freezing on the properties of potato protein gels at different pH","authors":"Zhenjia Chen ,&nbsp;Jiaqi Li ,&nbsp;Xingyu Mu ,&nbsp;Qiongling Chen ,&nbsp;Xiaowen Wang","doi":"10.1016/j.lwt.2025.118506","DOIUrl":"10.1016/j.lwt.2025.118506","url":null,"abstract":"<div><div>This study investigated the mechanisms and variations in physicochemical properties and microstructures of potato protein gels at different pH levels under freezing conditions. Potato protein gels with a 15 % protein concentration were prepared at pH 2, pH 7, and pH 10. The results showed that at pH 7, the gel exhibited roughness, pronounced granularity, a uniform pore size distribution, and a water-holding capacity of 97.12 %. After freezing, the enthalpy was −228.13 J/g, leading to significant changes in moisture distribution and a reduction in water-holding capacity to 80.43 %. At pH 10, increased hydrogen bonding (8.58 %) and ionic bonding (2.03 %) contributed to a denser, more ordered mesh structure with an enhanced water-holding capacity (97.88 %). The enthalpy was −227.85 J/g, which minimized moisture distribution changes and preserved a high water-holding capacity after freezing. In contrast, at pH 2, the gel exhibited a coarse and non-uniform structure, with a reduced water-holding capacity of 67.55 %, increased enthalpy of −243.45 J/g, and elongated relaxation time. The freezing process led to ice crystal formation, which disrupted the protein network, particularly at lower pH levels. These findings offer a theoretical basis for optimizing potato protein gel structures and advancing the development of innovative potato-based products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118506"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217886","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":"Carrot seed pomace as a novel ingredient in the zero waste strategy: Application in wheat crackers","authors":"Dorota Teterycz,&nbsp;Katarzyna Kaszyca,&nbsp;Piotr Zarzycki","doi":"10.1016/j.lwt.2025.118528","DOIUrl":"10.1016/j.lwt.2025.118528","url":null,"abstract":"<div><div>The reutilization of food industry by-products remains a critical environmental and societal challenge. This study investigated the chemical composition of carrot seed pomace (CSP), a by-product of cold-pressed oil extraction, and assessed its incorporation into wheat crackers at levels of 1–3 %. CSP was found to be a valuable source of n-9 fatty acids—predominantly oleic acid (79.33 % of total fat)—as well as dietary fiber (48.54 g 100 g^-1 d m) and protein (21.37 g 100 g^-1 d m) with a favorable amino acid profile. Its inclusion at levels up to 3 % did not significantly impair the sensory quality of the crackers. CSP enrichment led to enhanced antioxidant activity (DPPH), increased levels of flavonoids and polyphenols, as well as notable improvements in dietary fiber (by 27.7 %) and protein content (by 6 %). Furthermore, it contributed to a reduction in lipid oxidation, including after storage. These findings underscore the potential of CSP as a functional ingredient for improving the nutritional and bioactive properties of cereal-based products. Nevertheless, further research is warranted to optimize product formulations and evaluate the long-term effects of CSP inclusion.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118528"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Comprehensive non-destructive assessment of beef quality: Focus on textural feature analysis and tenderness using AI and hyperspectral imaging” [Lebensmittel-Wissenschaft & Technologie (231) September (2025) 118322]","authors":"Je Hyeon Lee ,&nbsp;Jia Yu ,&nbsp;Xiangzi Li ,&nbsp;Dae Jong Kim ,&nbsp;Sungkwon Park","doi":"10.1016/j.lwt.2025.118517","DOIUrl":"10.1016/j.lwt.2025.118517","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118517"},"PeriodicalIF":6.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263492","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":"Understanding the bioaccessibility of lipidic compounds and the formation of free oxylipins of encapsulated omega-3-rich marine oils during in vitro digestion","authors":"Arturo Auñon-Lopez ,&nbsp;Jon Alberdi-Cedeño ,&nbsp;Andrea Martinez-Yusta ,&nbsp;Martha Aichner ,&nbsp;Chonticha Suwattanasophon ,&nbsp;Marc Pignitter","doi":"10.1016/j.lwt.2025.118574","DOIUrl":"10.1016/j.lwt.2025.118574","url":null,"abstract":"<div><div>Supplementation with encapsulated marine oils rich in omega-3 fatty acids is common, but their lipidic compounds' behavior during digestion is not fully understood. Thus, this study investigated the impact of <em>in vitro</em> digestion (5 min oral, 2 h gastric, and 4 h intestinal digestion) of one encapsulated fish oil and two encapsulated algae oils on the bioaccessibility of lipidic compounds of nutritional interest and the formation of oxidation products (n ≥ 3). Proton nuclear magnetic resonance evidenced a negative linear relationship (r = −0.9957) between the unsaturation degree of the oils’ main components and their bioaccessibility, with the algae oils showing higher bioaccessibility than fish oil. The determination of hydroperoxy-(<em>Z,E</em>)-conjugated-dienes and n-alkanals revealed a similar or lower oxidation level during digestion of the two algae oils, underscoring them as stable sources of long-chain omega-3 fatty acids. Additionally, extensive characterization of oxylipins by liquid chromatography-tandem mass spectrometry revealed a specific profile in each oil, showing, for the first time, eicosapentaenoic acid to be more prone to the formation of these potentially bioactive lipid mediators during digestion, compared to docosahexaenoic acid. Therefore, this study evidenced the impact of omega-3 fatty acid and acyl groups composition on the bioaccessibility of marine lipidic compounds and oxylipins formation, highlighting commercially available algae oils as promising sustainable sources of omega-3 fatty acids.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118574"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145218847","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":"Dual control of 3-MCPD esters in vegetable oils: Formation pathways modulated by storage, heat, chlorides, and mitigation via antioxidant and mesoporous silica nanoparticle","authors":"Haina Yuan,&nbsp;Zixiang Zhu,&nbsp;Gongshuai Song,&nbsp;Gongnian Xiao","doi":"10.1016/j.lwt.2025.118572","DOIUrl":"10.1016/j.lwt.2025.118572","url":null,"abstract":"<div><div>This study investigated the formation and mitigation of 3-monochloro-1,2-propanediol (3-MCPD) ester in vegetable oils under storage, thermal processing, and chloride supplementation. Prolonged storage (&gt;6 months) markedly accelerated formation (80.8–190 μg/kg·month⁻¹), a rate substantially higher than in the initial 6 months (15.2–71.9 μg/kg·month⁻¹), underscoring a previously underestimated risk in long-term stored oils even if levels remain below EU limits. Thermal treatment revealed a matrix-dependent dynamic equilibrium, with soybean oil peaking at 220 °C (1250 μg/kg) and rapeseed oil at 180 °C (997 μg/kg). Among chloride salts, CaCl₂ induced the highest 3-MCPD ester level (2189 μg/kg), revealing the critical, previously detailed role of metal cation properties (coordination capacity, charge density) beyond the mere presence of Cl⁻. Antioxidants provided dose-dependent mitigation (up to 49 % suppression), though their efficacy was limited by thermal stability. Most significantly, mesoporous silica nanoparticles (MSNs) demonstrated exceptional efficacy, achieving a 98 % adsorption removal rate of 3-MCPD esters from oil, with a high fitted maximum capacity (Q_max = 412.5 μg/g). The combined strategy of antioxidant application followed by MSN treatment offers a novel, practical, and industrially viable solution for significantly reducing 3-MCPD ester exposure in oils and lipid-rich foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118572"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263825","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":"Effect of high hydrostatic pressure processing on quality of antioxidant-enriched Tenebrio molitor paste","authors":"Giacomo Rossi ,&nbsp;Giulio Giannini ,&nbsp;Shikha Ojha ,&nbsp;Christoph Buten ,&nbsp;Clara Pedrazzani ,&nbsp;Augusta Caligiani ,&nbsp;Silvia Tappi ,&nbsp;Oliver K. Schlüter","doi":"10.1016/j.lwt.2025.118579","DOIUrl":"10.1016/j.lwt.2025.118579","url":null,"abstract":"<div><div>Several studies have shown that high hydrostatic pressure (HHP) processing may induce lipid oxidation in fat-rich foods. Antioxidants are widely used in the food industry to prevent oxidation and extend the shelf life of products. Therefore, this study aimed to evaluate the effectiveness of antioxidants in controlling the oxidation in insect paste. Two commercially available antioxidant mixtures (Loxidan 303 and Loxidan E Ros Liquid +) were separately added to fresh mealworm paste, and one set of samples was then subjected to HHP treatment (600 MPa, 5 min). Both HHP-treated and untreated samples were subsequently stored for 15 days at 5 °C and evaluated for quality parameters. Results showed that HHP was able to significantly reduce microbial counts, browning index, acid value, peroxide value and TBARs. Synergistic effects between HHP and natural antioxidants were detected in terms of microbial reduction and prevention of microbial regrowth during storage. No clear lipid oxidation was observed during the HHP treatment. However, a reduction in the browning index and pH, along with an increase in microbial counts, were detected during storage. Peroxide values remained constant in samples without antioxidants, while they decreased in pastes containing Loxidan E Ros Liquid + and increased in pastes containing Loxidan 303 during 15 days of refrigerated storage. TBARs values were stable in pastes without antioxidants, while they increased in pastes containing Loxidan E Ros Liquid + and decreased in pastes with Loxidan 303 during storage. However, HHP appeared to be effective in keeping their levels low. Fluorescence analyses revealed the reversible unfolding of the proteins, leading to protein oxidation. Overall, the study suggested that HHP may extend the shelf life of mealworm paste, with low lipid oxidation expected when vacuum packaging is applied. However, the application of appropriate antioxidant blends should be tested in future studies to achieve a stable product with a longer shelf life.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118579"},"PeriodicalIF":6.6,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263832","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}