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

Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-05 DOI: 10.1016/j.lwt.2025.117443

Ilyas Atalar , Betul Ozen , Derya Genc Polat , Emine Han , Omer Said Toker , Ibrahim Palabiyik , Tahra ElObeid , Nevzat Konar

{"title":"Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples","authors":"Ilyas Atalar , Betul Ozen , Derya Genc Polat , Emine Han , Omer Said Toker , Ibrahim Palabiyik , Tahra ElObeid , Nevzat Konar","doi":"10.1016/j.lwt.2025.117443","DOIUrl":"10.1016/j.lwt.2025.117443","url":null,"abstract":"<div><div>With growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred as natural food colorants in the food industry. However, the product composition in which the colorants are used affects the pigments' color properties and stability behaviors. This study aims to determine the interaction between black carrot juice concentrate powder (BCCP) with gelatine and sucrose for model gummy samples and to develop models for the optimal composition of the product. Hardness (9.90–21.77 N), resilience (0.61–0.82), cohesiveness (0.95–0.98), springiness (0.27.5–0.63 mm), gumminess (9.63–21.30 N), and chewiness (3.15–13.36 Nxmm) properties of model gummy samples were determined by texture profile analysis. TPC values for gummy candy samples ranged from 6.87 to 44.3 mg GAE/kg, while inhibition values for AAC were 0.00%–13.4%. BCCP x gelatin and BCCP × sucrose interactions were determined to be significant for texture parameters such as hardness, gumminess, chewiness, and L∗, a∗, b∗, and chroma values (P < 0.05). The optimal composition for samples was determined as 32.03 g/100 g sucrose, 21 g/100 g gelatin solution, and 0.27 g/100 g BCCP, respectively, by considering changes in hardness, springiness, hardness variation and ΔE∗ values at the end of accelerated shelf-life (ASL) conditions. Incorporating polyphenol-containing BCCP affects gummies' colour stability and texture.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117443"},"PeriodicalIF":6.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377102","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

Lutein as an antioxidant inhibits the Maillard reaction in heated egg yolk

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-04 DOI: 10.1016/j.lwt.2025.117490

Jinshan Xiao , Li Ling , Xuebing Li , Xiatao Zhou , Xueying Mo , Peng Wan , Qinzhi Wang , De-Wei Chen

{"title":"Lutein as an antioxidant inhibits the Maillard reaction in heated egg yolk","authors":"Jinshan Xiao , Li Ling , Xuebing Li , Xiatao Zhou , Xueying Mo , Peng Wan , Qinzhi Wang , De-Wei Chen","doi":"10.1016/j.lwt.2025.117490","DOIUrl":"10.1016/j.lwt.2025.117490","url":null,"abstract":"<div><div>Lutein is the key carotenoid in egg yolks with excellent antioxidant activity, and lutein-free yolks can mimic chicken aroma after heating. The aim of this study was to verify the effect of lutein on the Maillard reaction. The egg yolk samples were heated at 100 °C for 10 min, and then the precursors, intermediates and end products of Maillard reaction were analyzed by <sup>1</sup>H NMR coupled with ATR-FTIR spectroscopy. The results demonstrated that the precursors of Maillard reaction in the sample without lutein were significantly lower than those in the samples containing lutein after heating, while the content of the products or related groups of Maillard reaction were just the opposite. The egg yolk sample containing tert-butyl hydroquinone (TBHQ, an antioxidant) and the modeling reaction also verified the inhibitory effect of lutein on the Maillard reaction. This study demonstrated that the removal of lutein from egg yolks could promote the Maillard reaction after heating because the inhibitory effect of lutein on the reaction was disabled, thus generating large quantities of Maillard reaction products which would be essential for food aroma. This work offers a practical approach for the transformation of food aroma by the removal of antioxidants from food.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117490"},"PeriodicalIF":6.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350000","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

Tetrahedral DNA scaffold-based label-free electrochemical aptasensor for the detection of ochratoxin A

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-04 DOI: 10.1016/j.lwt.2025.117475

Lin Xu , Wenli Qu , Zhengwei Zhu , Xiaotong Hao , Qing Yang , Liangzhong Liu , Zhiyong Gong , Peiwu Li

{"title":"Tetrahedral DNA scaffold-based label-free electrochemical aptasensor for the detection of ochratoxin A","authors":"Lin Xu , Wenli Qu , Zhengwei Zhu , Xiaotong Hao , Qing Yang , Liangzhong Liu , Zhiyong Gong , Peiwu Li","doi":"10.1016/j.lwt.2025.117475","DOIUrl":"10.1016/j.lwt.2025.117475","url":null,"abstract":"<div><div>Ochratoxin A (OTA) is a prevalently toxic mycotoxin in agro-products and foods. Therefore, the development of highly sensitive analytical methods is extremely important for OTA determination. Herein, a label-free electrochemical aptasensor based on the tetrahedral DNA nanostructure (TDN) was fabricated for the detection of OTA and compared with an aptasensor based on complementary DNA (cDNA). With the introduction of TDN, the aptamers were vertically anchored on the AuE surface resulting in reduced entanglement and non-specific adsorption. Under optimal conditions, this TDN-based aptasensor exhibited a low detection limit of 0.68 ng/L with a broad linear range of 1–8000 ng/L. In comparison with the cDNA-based aptasensor (15.64 ng/L), the sensitivity was enhanced by 23 times, which demonstrated that the TDN was capable of facilitating the recognition between aptamers and OTA, giving rise to an improvement of the sensitivity. In addition, the practicability of this aptasensor was validated by determining wheat flour samples, which exhibited the comparable reliability to the ultra-high performance liquid chromatography (UPLC) method. This proposed strategy illustrated high sensitivity, specificity, reproducibility and stability, indicating its promising potential application in other contaminants.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117475"},"PeriodicalIF":6.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350969","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

Enhancement of physicochemical, microbiological, and sensory properties of oil cake fortified with wheat bran, α-amylase microcapsules, and Roselle extract nano-emulsions during storage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-04 DOI: 10.1016/j.lwt.2025.117491

Golnaz Soltani , Alireza Rahman , Lida Shahsavani Mojarad , Touraj Rahimi

{"title":"Enhancement of physicochemical, microbiological, and sensory properties of oil cake fortified with wheat bran, α-amylase microcapsules, and Roselle extract nano-emulsions during storage","authors":"Golnaz Soltani , Alireza Rahman , Lida Shahsavani Mojarad , Touraj Rahimi","doi":"10.1016/j.lwt.2025.117491","DOIUrl":"10.1016/j.lwt.2025.117491","url":null,"abstract":"<div><div>Cakes are prone to staling and spoilage, with wheat bran (WB) fortification often compromising texture and sensory quality. While α-amylase microcapsules (EM) and Roselle extract nano-emulsions (REN) offer benefits, their stability and effectiveness in cakes remain limited. This study aimed to assess the impact of EM and REN on various attributes of oil cake during storage. The total phenol content (TPC), antioxidant activity (AA), and active compounds of RE were first evaluated, followed by antimicrobial activity (AMA) against common pathogens, with significant results against <em>Staphylococcus aureus</em>. Oil cake formulations were tested after adding WB, EM, and REN, and observations were made after 28 days of storage at 25 ± 2 °C. Results showed that cakes with WB, EM, and REN had a 30% increase in moisture content (MC) (from 15 to 19.5 g/100 g), a 24% improvement in texture (force to compress increased from 2.5 N to 3.1 N), and a 40% reduction in microbial growth (from 1.2 × 10⁶ CFU/g to 7.2 × 10⁵ CFU/g). Shelf life increased by 35% (from 10 days to 13.5 days). These findings highlight the potential of EM and REN in enhancing the physicochemical (30% in MC, and 24% in texture), oxidative (a decrease of 128% in peroxide value), and microbiological (40%) properties of oil cakes during storage in plastic packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117491"},"PeriodicalIF":6.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372074","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

Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-04 DOI: 10.1016/j.lwt.2025.117473

Qiaohui Feng , Chuan Li , Guanghua Xia , Yanfu He , Xiaoshuan Zhang , MAI Thi Tuyet Nga , Na Fu

{"title":"Effects of different dispersion methods on the pre-emulsification oil of loaded polyphenol","authors":"Qiaohui Feng , Chuan Li , Guanghua Xia , Yanfu He , Xiaoshuan Zhang , MAI Thi Tuyet Nga , Na Fu","doi":"10.1016/j.lwt.2025.117473","DOIUrl":"10.1016/j.lwt.2025.117473","url":null,"abstract":"<div><div>Recently, chemical or physical modification to improve the emulsification stability of proteins has received extensive attention. Surimi products may benefit from pre-emulsified oils with added antioxidants. Therefore, we explored how different pre-emulsification methods affect the characteristics of pre-emulsified oil loaded with antioxidants, aiming to optimize the pre-emulsified product and, thus, improve the quality of surimi products. We tested high-speed homogenization (HSH), ultrasonic emulsification (UE), and high-pressure microfluidization (HPM) treatments. Purified water was mixed with peanut oil, 2% soy protein isolate, and 0.15% of epicatechin (EC) or epigallocatechin gallate (EGCG) (polyphenols), and a stable pre-emulsified oil system was formed by HSH, UE, or HPM. The emulsifying activity and stability of the polyphenol-loaded peanut oil pre-emulsion was the highest with the HPM treatment, followed by UE. The HPM treatment significantly increased the emulsion viscosity, decreased the droplet particle size, and increased the amount of protein adsorption on the surface of the droplet compared with the UE and HSH treatments, enhancing the emulsification effect. In addition, the emulsion with EGCG has stronger oxidation resistance and smaller particle size than that of EC emulsion. Thus, the HPM treatment with EGCG is an effective means to increase the emulsification and stability of the pre-emulsion.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117473"},"PeriodicalIF":6.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143349999","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

Metabolomics-based insights into the mechanism of quorum sensing-enhanced conjugated linoleic acid production in Limosilactobacillus fermentum L1

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-03 DOI: 10.1016/j.lwt.2025.117477

Yufang Li , Jinze He , Guangqiang Wei, Yanan Shi, Wenli Tao, Aixiang Huang

{"title":"Metabolomics-based insights into the mechanism of quorum sensing-enhanced conjugated linoleic acid production in Limosilactobacillus fermentum L1","authors":"Yufang Li , Jinze He , Guangqiang Wei, Yanan Shi, Wenli Tao, Aixiang Huang","doi":"10.1016/j.lwt.2025.117477","DOIUrl":"10.1016/j.lwt.2025.117477","url":null,"abstract":"<div><div>The mechanism underlying the QS-mediated regulation of metabolism to obtain a high yield of conjugated linoleic acid (CLA) from lactic acid bacteria remains unclear. In this study, the mechanism by which QS regulates high CLA production in <em>Limosilactobacillus fermentum</em> L1 (<em>L. fermentum</em> L1) was revealed based on metabolomics and biochemical indices. Inhibition of the QS of <em>L. fermentum</em> L1 significantly decreased its CLA production. The content of CLA produced by <em>L. fermentum</em> L1 dropped from 795.12 μg/mL to 446.84 μg/mL with the addition of quorum sensing inhibitors (<em>P</em> < 0.01). A total of 2389 metabolites were identified from <em>L. fermentum</em> L1. 306 differential metabolites were discovered in the high- and low-producing CLA groups based on multivariate statistical analysis, and QS clearly regulated the changes in the levels of these metabolites in the strain. Differential metabolites were mainly involved in energy metabolism, signal transduction, redox, and other metabolic pathways. The levels of glutathione and malondialdehyde in the redox pathway were significantly increased in the high-producing CLA group, indicating that QS regulates the redox imbalance of the strain to produce high CLA. This study provides a theoretical basis for development of CLA-rich functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117477"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143181994","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

Subcritical water mediated conversion of spent coffee grounds into physiologically active biomaterials for utilization in food industry

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-03 DOI: 10.1016/j.lwt.2025.117476

Jong Won Lee , SangYoon Lee , Mi-Yeon Lee , Geun-Pyo Hong

{"title":"Subcritical water mediated conversion of spent coffee grounds into physiologically active biomaterials for utilization in food industry","authors":"Jong Won Lee , SangYoon Lee , Mi-Yeon Lee , Geun-Pyo Hong","doi":"10.1016/j.lwt.2025.117476","DOIUrl":"10.1016/j.lwt.2025.117476","url":null,"abstract":"<div><div>This study examined the effects of subcritical water (SW) extraction on the compositional and physiological changes in spent coffee grounds (SCG). SW at 250 °C effectively reduced the residual solid content in SCG. However, Maillard interactions limited protein recovery from SCG, and SCG extracted at a temperature greater than 250 °C exhibited lower angiotensin-converting enzyme (ACE) inhibitory activity compared with those extracted at a temperature below 200 °C, indicating that the bioactivities of the SCG extracts were depended on the applied SW temperature. The SCG extracted at lower than 200 °C exhibited prebiotic potential for <em>Lactobacillus rhamnosus</em> GG (LGG) and <em>Enterococcus faecium</em>, whereas those extracted at greater than 250 °C demonstrated an antimicrobial ability toward the probiotic strains owing to the production of thermal derivatives of sugars such as acids and 5-hydroxymethylfurfural (HMF). The temperature-dependent thermochemical changes in SCG afforded a complex taste profile with less bitterness. Therefore, this study revealed that SW had the potential to convert coffee byproducts into useful food ingredients.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117476"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143181996","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

Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-03 DOI: 10.1016/j.lwt.2025.117481

Silei Zhang , Chaofan Guo , Sakamon Devahastin , Zibo Song , Xiaosong Hu , Junjie Yi

{"title":"Quality evaluation of delavayi juice pasteurized using a novel continuous high pressure processing technology: A combined numerical simulation and experimental analysis","authors":"Silei Zhang , Chaofan Guo , Sakamon Devahastin , Zibo Song , Xiaosong Hu , Junjie Yi","doi":"10.1016/j.lwt.2025.117481","DOIUrl":"10.1016/j.lwt.2025.117481","url":null,"abstract":"<div><div>This study investigates the application of a self-designed continuous high pressure processing (CHP) system for the pasteurization of delavayi juice, emphasizing both numerical simulations of the equipment system and experimental quality evaluations of the juice. The treatment at 400 MPa indicated through numerical simulations that the juice achieved a peak velocity of 719 m/s, resulting in higher shear rates and improved mixing, which enhanced processing efficiency. The experimental analysis demonstrated that CHP significantly reduced the particle size of the juice to 0.01–1 μm (<em>p</em> < 0.05), improving its cloud stability. Compared to thermal pasteurization processing at 80 °C for 20 min, CHP better preserved the juice's original color, closely resembling that of untreated juice. Furthermore, CHP outperformed thermal methods in maintaining the flavor profile, particularly at 400 MPa, and proved more effective in preserving levels of vitamin C (30.45 mg/mL), total phenolics (27.97 mg rutin/mL), flavonoids (95.76 mg GAE/mL), and antioxidant activities (<em>p > 0.05</em>). This study highlights the potential of CHP as a high-throughput, efficient, and non-thermal pasteurization method for fruit juice, providing a viable alternative to traditional thermal treatments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117481"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143298614","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

Mechanical stretching technology for plant-based meat analogs with enhanced texture utilizing wheat gluten and pea protein isolate

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-03 DOI: 10.1016/j.lwt.2025.117479

Hyun Woo Choi , Hwain Jeon , Ji-Yeun Lee , Young Jin Choi , Jungwoo Hahn

{"title":"Mechanical stretching technology for plant-based meat analogs with enhanced texture utilizing wheat gluten and pea protein isolate","authors":"Hyun Woo Choi , Hwain Jeon , Ji-Yeun Lee , Young Jin Choi , Jungwoo Hahn","doi":"10.1016/j.lwt.2025.117479","DOIUrl":"10.1016/j.lwt.2025.117479","url":null,"abstract":"<div><div>The high-moisture extrusion process is widely used in the plant-based meat industry to produce meat analogs. However, new technologies are still being developed to mimic the diverse structural characteristics of meat. Therefore, in this study, we explored the potential of mechanical stretching combined with vacuum-autoclaving for the production of wheat gluten (WG)-pea protein isolate (PPI)-based meat analogs. Doughs were prepared using varying WG-PPI ratios and the effects of stretching and vacuum-autoclaving on their textural and microstructural properties were examined. The WG content significantly influenced the levels of hardness, cohesiveness, and springiness of the meat analogs. A higher WG content enhanced gluten network formation but resulted in a decreased hardness and texturization index due to increased structural disorder. Microstructural analysis revealed that vacuum-autoclaving enhanced protein bonding, resulting in more distinct fibrous structures. Varying the WG-PPI ratio generated a range of microstructures, further influencing the textural characteristics of the meat analogs. These findings suggest that mechanical stretching and vacuum-autoclaving can be effective in producing plant-based meat analogs with desirable textural qualities and fibrous structures.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117479"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372075","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 phytochemicals from grape seed on the improvement of noodle quality and the structure of wheat gluten

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-03 DOI: 10.1016/j.lwt.2025.117482

Yafang Shang , Tong Jiang , Yiwei Liu , Yidan Xu , Yuzhu Gao , Huang Xiao , Yilong Ma , Shaohua Yang , Zhaojun Wei

{"title":"Effect of phytochemicals from grape seed on the improvement of noodle quality and the structure of wheat gluten","authors":"Yafang Shang , Tong Jiang , Yiwei Liu , Yidan Xu , Yuzhu Gao , Huang Xiao , Yilong Ma , Shaohua Yang , Zhaojun Wei","doi":"10.1016/j.lwt.2025.117482","DOIUrl":"10.1016/j.lwt.2025.117482","url":null,"abstract":"<div><div>In this study, we investigated the effect of phytochemicals from grape seeds on the quality of noodles and the structural hierarchy of the gluten network. The results showed that proanthocyanidins (GSP) had the greatest effect on the color of the sheets, while gallic acid (GA) had the least impact. The cooking characteristics were most pronounced when we added GSP and GA, and the effects of all phytochemicals on the texture and tensile properties of the pasta were improved. Thermal characterization showed no change in gluten stability. Combining the results of free sulfhydryl content, protein secondary structure, and noncovalent interactions, the interactions between different phytochemicals were summarized. Specifically, GSP significantly enhanced the gluten via ionic bonding and disulfide g-g-g conformation, accompanied by a rise in α-helix. Meanwhile, catechins improved gluten mainly by enhancing hydrogen bonding, epigallocatechin gallate (EGCG) led to a significant increase in hydrophobic interactions (P < 0.05) with contributions from ionic and hydrogen bonding. Additionally, GA protein secondary structure similar to the control group, which was a result of disulfide bonding balanced with noncovalent interactions. The mechanism of interaction between the important phytochemicals and the noodles helps to better reveal the improvement effect of grape seed powder on noodles and provides a reference for the production application of grape seeds added to noodles.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117482"},"PeriodicalIF":6.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350001","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