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

Free and insoluble-bound phenolic compounds in parboiled and non-parboiled rice (Oryza sativa L): Impact of hydrothermal treatments 半熟米和非半熟米中游离和不溶性结合的酚类化合物：水热处理的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-25 DOI: 10.1016/j.lwt.2025.118091

Md Shahjahan Kabir , Md Kawser Alam Kanan , Jasim Ahmed , Md Akram Hossain , Mst Sorifa Akter , Khondoker Shahin Ahmed , Hemayet Hossain , Majbaul Alam , N.H.M. Rubel Mozumder , Maruf Ahmed

{"title":"Free and insoluble-bound phenolic compounds in parboiled and non-parboiled rice (Oryza sativa L): Impact of hydrothermal treatments","authors":"Md Shahjahan Kabir , Md Kawser Alam Kanan , Jasim Ahmed , Md Akram Hossain , Mst Sorifa Akter , Khondoker Shahin Ahmed , Hemayet Hossain , Majbaul Alam , N.H.M. Rubel Mozumder , Maruf Ahmed","doi":"10.1016/j.lwt.2025.118091","DOIUrl":"10.1016/j.lwt.2025.118091","url":null,"abstract":"<div><div>The effects of hydrothermal treatment (soaking, cooking, and a combination of soaking and cooking) on free phenolics (FPs) and insoluble bound phenolics (IBPs) metabolites of both parboiled and non-parboiled rice were investigated using multivariate analysis, pathway analysis, and correlation heatmaps. A lowering in phenolic acids was recorded for both rice samples after the hydrothermal treatments. Both parboiled and non-parboiled rice possessed significant amounts of (−) epicatechin and kaempferol in the forms of FPs and IBPs. Total phenol contents (7.38–40.59 mg/100g) and total flavonoid contents (1.46–6.34 mg/100 g) were found to be higher in IBs form in parboiled rice. DPPH radical scavenging activity (52.7–222 μmol TE/g) and reducing power (287–566 μmol TE/g) were also found to be higher in IBPs in parboiled rice. The PLS-DA and VIP scores multivariate analyses demonstrated the complex behavior of phenolic metabolites in hydrothermally treated rice. A strong association (0.61≤r ≤ 0.97) among total phenol, total flavonoid, and antioxidant activity suggests their possible contribution to antioxidant behavior. Results indicated that cooking in combination with soaking resulted in higher TPC, TFC, and antioxidant activity than regular cooking, which would have the potential to be a healthy choice for consumers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118091"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490427","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

Exploring the role of milk fat structure and crystallization in enhancing whipped cream properties and stability 探讨乳脂结构和结晶在提高鲜奶油性能和稳定性中的作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-25 DOI: 10.1016/j.lwt.2025.118054

Gaoyang Cui , Qichen Liu , Feng Li , Xiaoyang Pang , Ning Xie , Xiaolu Geng , Hongliang Li , Yunna Wang , Jiaping Lv , Shuwen Zhang

{"title":"Exploring the role of milk fat structure and crystallization in enhancing whipped cream properties and stability","authors":"Gaoyang Cui , Qichen Liu , Feng Li , Xiaoyang Pang , Ning Xie , Xiaolu Geng , Hongliang Li , Yunna Wang , Jiaping Lv , Shuwen Zhang","doi":"10.1016/j.lwt.2025.118054","DOIUrl":"10.1016/j.lwt.2025.118054","url":null,"abstract":"<div><h3>Background</h3><div>Whipped cream, an oil-in-water emulsion derived from separating skim milk from whole milk, typically contains 30–38 % fat and is widely used in various food applications. The complex chemical composition and structural characteristics of milk fat, combined with diverse formulations and processing technologies, play a pivotal role in determining the stability and whipping properties of whipped cream.</div></div><div><h3>Scope and approach</h3><div>This review offers an integrative perspective that systematically elucidates the multifaceted roles of fatty acid composition, triglyceride molecular configuration, crystallization kinetics, and partial coalescence of milk fat in shaping the structural and functional properties of whipped cream. It highlights emerging analytical techniques such as differential scanning calorimetry, confocal laser scanning microscopy, and advanced chromatographic methods. Moreover, the review proposes a novel framework for evaluating the synergistic interactions between milk fat and whipped cream structure, aiming to support the rational design of nutritionally enhanced and functionally stable whipped cream products. The incorporation of health-oriented lipid components, along with discussions on their bioavailability and metabolic impacts, further broadens the scope and relevance of this review.</div></div><div><h3>Key findings and conclusions</h3><div>The composition and structure of milk fat, along with processing techniques, are key to regulating whipped cream stability and foaming. This paper reviews how understanding milk fat composition and structure affects product storage stability, microstructure and functionality. Furthermore, it highlights key challenges and areas requiring further research, which are essential for enhancing the functionality and expanding the use of whipped cream in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118054"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510762","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

Synergistic germination-promoting and antimicrobial effects of ultrasonic and slightly acidic electrolyzed water treatments on peanut seeds 超声波和微酸性电解水处理对花生种子的协同促萌发和抑菌作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-25 DOI: 10.1016/j.lwt.2025.118092

Liping Wang, Lu Yu, Ziyun Wu

{"title":"Synergistic germination-promoting and antimicrobial effects of ultrasonic and slightly acidic electrolyzed water treatments on peanut seeds","authors":"Liping Wang, Lu Yu, Ziyun Wu","doi":"10.1016/j.lwt.2025.118092","DOIUrl":"10.1016/j.lwt.2025.118092","url":null,"abstract":"<div><div>This study investigated the effects of ultrasonic treatment combined with slightly acidic electrolyzed water (SAEW) on peanut seed germination, focusing on germination percentage, microstructure, microbial loads, and microbial diversity. The results demonstrated that the combination of ultrasound and 70 ppm SAEW synergistically enhanced peanut germination, achieving an impressive germination rate of 90 %. Compared to the control group, the treatment involving ultrasound in conjunction with SAEW resulted in a reduction of total microbial counts by 7.84 and 5.52 log<sub>10</sub> CFU/g on days 1 and 2, respectively. Furthermore, mold and yeast growth were significantly inhibited due to the synergistic action between SAEW and ultrasound. The cavitation bubbles generated by ultrasound likely facilitated the penetration of SAEW into cells, thereby enhancing its effectiveness in increasing cell membrane permeability. This study provides valuable insights into a sustainable and effective approach for improving peanut germination while simultaneously controlling microbial contamination.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118092"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510765","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

The influence and mechanism of the color of Antarctic krill meal on the color of extracted Antarctic krill oil 南极磷虾粉的颜色对提取的南极磷虾油颜色的影响及其机理

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-25 DOI: 10.1016/j.lwt.2025.118096

Chao Guo, Xiang-Bo Zeng, Fa-Wen Yin, De-Yang Li, Meng-Ling Jin, Bei-Wei Zhu, Da-Yong Zhou

{"title":"The influence and mechanism of the color of Antarctic krill meal on the color of extracted Antarctic krill oil","authors":"Chao Guo, Xiang-Bo Zeng, Fa-Wen Yin, De-Yang Li, Meng-Ling Jin, Bei-Wei Zhu, Da-Yong Zhou","doi":"10.1016/j.lwt.2025.118096","DOIUrl":"10.1016/j.lwt.2025.118096","url":null,"abstract":"<div><div>The quality of Antarctic krill meal (AKM) influences the nutritional value and sensory attributes of Antarctic krill oil (AKO), especially color, which is critical for market acceptance. The impact of color deterioration of the stored AKM on the color of the extracted AKO was investigated. After 60 d-storage at room temperature, AKM shifted from reddish-orange to yellowish-brown due to lipid oxidation and Maillard/Maillard-like reaction. AKO extracted from the stored AKM showed lower redness value (<em>a∗</em>, red-green chromaticity index) than directly stored AKO. This indicated drastic astaxanthin (ASTA) degradation in stored AKM, with only 2.91 % of initial ASTA extracted into AKO after 15 d and none after 30 d. A<sub>420</sub> value in AKO extracted from stored AKM increased by 11.31 % (vs. 548.96 % in stored AKM), suggesting minimal brown substance transfer to AKO during extraction. These implied that the color deterioration of the stored AKM negatively influenced AKO color. In addition, after 60 d, <em>L∗</em> (light-dark chromaticity index) in two tea polyphenol palmitate (TPP) + antioxidants of bamboo leaf (AOB)-treated AKM decreased by 7.36 %/3.92 % (vs. 7.75 % in con group). The <em>a∗</em> and ASTA content in the AKO extracted from two TPP + AOB-treated AKM decreased by 59.43 %/46.20 % and 100 %/99.89 % (vs. 87.21 % and 100 % in con group). Obviously, spraying TPP + AOB before/after drying inhibited the yellowish-brown of stored AKM, and improved the redness value and ASTA content of AKO extracted from the stored AKM.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118096"},"PeriodicalIF":6.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490421","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

Characterization of fragrant compounds in different origins of wheat paste from China 中国不同产地小麦糊芳香化合物的特征

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118060

Lei Shi , Shoupeng Wan , Peng Cheng , Qian Song , Yuan Liu , Jingyao Li , Min Xu , Pengbo Zheng , Zhijiang Zhou , Chunling Wang

{"title":"Characterization of fragrant compounds in different origins of wheat paste from China","authors":"Lei Shi , Shoupeng Wan , Peng Cheng , Qian Song , Yuan Liu , Jingyao Li , Min Xu , Pengbo Zheng , Zhijiang Zhou , Chunling Wang","doi":"10.1016/j.lwt.2025.118060","DOIUrl":"10.1016/j.lwt.2025.118060","url":null,"abstract":"<div><div>Wheat paste, a traditional fermented condiment widely consumed in China, exhibits regional variations in physicochemical and flavor due to differences in raw materials and fermentation methods (natural versus temperature-controlled). In this study, 16 regionally representative wheat paste samples were analyzed using physicochemical measurements, headspace solid-phase microextraction gas chromatography-mass spectrometry, and sensory evaluation. Samples produced via temperature-controlled fermentation in northern China showed higher pH, ammonia nitrogen, and total nitrogen levels, whereas southern samples produced through natural fermentation exhibited greater total acidity. A total of 133 volatile compounds were identified. Temperature-controlled fermentation in northern China facilitated the balanced release of alcohols, esters, and aldehydes, yielding more stable flavor compound profiles. In contrast, southern samples, typically containing higher wheat flour content, had elevated aldehyde levels. Partial least squares discriminant analysis identified 38 substances with VIP >1, including ethanol, ethyl acetate, ethyl caproate, furfural, and phenylacetaldehyde. Combined with sensory evaluation results, these compounds were found to contribute to the regional differences in aroma. Northern samples exhibited different advantages in alcohol, sauce-flavor, caramel-like, smoky, and fruity aromas, while southern samples were primarily distinguished by alcohol, fruity, and smoky aromas. These findings provide a theoretical basis for expanding industrial wheat paste production with different flavors.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118060"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490355","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

Ultrasound pasteurization of Brazil nut beverage enriched with Opuntia stricta var. dillenii Extract: Effects on quality and bioactives 超声巴氏灭菌对巴西坚果饮料品质及生物活性的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118055

Daniel A. Alvarado-López , Sara Parralejo-Sanz , M. Gloria Lobo , M. Pilar Cano

{"title":"Ultrasound pasteurization of Brazil nut beverage enriched with Opuntia stricta var. dillenii Extract: Effects on quality and bioactives","authors":"Daniel A. Alvarado-López , Sara Parralejo-Sanz , M. Gloria Lobo , M. Pilar Cano","doi":"10.1016/j.lwt.2025.118055","DOIUrl":"10.1016/j.lwt.2025.118055","url":null,"abstract":"<div><div>This study explores ultrasound technology to non-thermal pasteurization of a Brazil nut beverage enriched with <em>Opuntia stricta</em> var. <em>dillenii</em> extract. US technology was validated using <em>Escherichia coli</em> CECT 434 as target microorganism. Combinations of ultrasound parameters (power level, amplitude, duration of the treatment and pulses) were applied through a fractional design 3<sup>k–p</sup>. All US treatments were conducted at 30 °C. Thermal pasteurization (63 °C for 20min) was also applied to compare with ultrasound process in terms of <em>E. coli</em> inactivation and technological and quality characteristics of the processed beverages. Ultrasound processing conducted at 80 % amplitude for 12 min achieved a ≥5 log reduction in <em>E. coli</em>, outperforming thermal pasteurization at 63 °C for 20 min. Physicochemical and structural properties (particle size, Z potential, polydispersity index and microstructure) and bioactive composition of the BN beverages were studied during cold storage at 5 °C. Ultrasound processing reduced the particle size when they were applied at low power but caused some agglomeration and emulsion instability at high power. Ultrasounds effectively inactivated microbes while preserving bioactive compounds, resulting a viable alternative to thermal pasteurization to preserve Brazil nut beverages. Further research must be carried out to improve the beverage emulsion stability through cold storage, but a good encapsuLation efficiency of bioctives from the ODP added extract was obtained by the use of ultrasounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118055"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469890","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

Mode of antimicrobial action of plantaricin EvF and the design of activity-enhanced mutants 植物素EvF的抑菌模式及活性增强突变体的设计

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118083

Peng-Hao Zhao , Yan Li , Jun-Wu Cai , Si-Yuan Chen , Xiang-Chen Meng

{"title":"Mode of antimicrobial action of plantaricin EvF and the design of activity-enhanced mutants","authors":"Peng-Hao Zhao , Yan Li , Jun-Wu Cai , Si-Yuan Chen , Xiang-Chen Meng","doi":"10.1016/j.lwt.2025.118083","DOIUrl":"10.1016/j.lwt.2025.118083","url":null,"abstract":"<div><div>Two-peptide bacteriocins are ribosomally-synthesized antimicrobial peptides with promising potential in food preservation. However, their structure-activity relationships and strategies for rational enhancement remain insufficiently understood. To address this, this study investigates the antimicrobial mode of action of plantaricin EvF and designs activity-enhanced mutants. Membrane permeability assays, cell viability assessments, and membrane depolarization assays showed that plantaricin EvF disrupts bacterial membrane integrity by accumulating at higher concentrations, resulting in the loss of membrane potential and leakage of cellular contents, ultimately leading to bacterial death. Liposome leakage experiments, simulating bacterial membranes, further confirmed that plantaricin EvF directly targets the membranes. Atomic force microscopy revealed that plantaricin EvF, at 0.5 × MIC concentration, forms dense nanometer-sized pores (10–30 nm) in the membrane, causing irregular structural damage. Mutant design studies identified a strategy to enhance the antimicrobial activity of plantaricin EvF, resulting in the development of the activity-enhanced mutant, plantaricin EsF. The mutant exhibited a MIC of 2 μmol/L, which is a 75 % reduction compared to plantaricin EvF, along with superior pH adaptability, thermal stability, and excellent bactericidal kinetics. These findings provide valuable insights into the optimization of plantaricin EvF and its mutants for the development of more effective antimicrobial peptides.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118083"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480068","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

The potential mechanism and key genes of bacteriocin production in Lactiplantibacillus plantarum ZY-1 induced by co-cultivation with Limosilactobacillus fermentum RC4 与发酵乳酸杆菌RC4共培养诱导植物乳杆菌ZY-1产生细菌素的可能机制及关键基因

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118059

Yi Zeng , Weining He , Kexiang Li , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Weichen Bao , Daodong Pan

{"title":"The potential mechanism and key genes of bacteriocin production in Lactiplantibacillus plantarum ZY-1 induced by co-cultivation with Limosilactobacillus fermentum RC4","authors":"Yi Zeng , Weining He , Kexiang Li , Xiaoqun Zeng , Zhen Wu , Yuxing Guo , Weichen Bao , Daodong Pan","doi":"10.1016/j.lwt.2025.118059","DOIUrl":"10.1016/j.lwt.2025.118059","url":null,"abstract":"<div><div>The bacteriocin of lactic acid bacteria (LAB) can be effectively enhanced by co-cultivation with other strains. However, the mechanisms beyond classical quorum sensing (QS) molecules remain to be elucidated. Herein, we co-cultured <em>Limosilactobacillus fermentum</em> (<em>L. fermentum</em>) RC4 with the bacteriocin-producing <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) ZY-1, and observed a significant increase in bacteriocin yield by ZY-1. To study how co-cultivation induces bacteriocin production in LAB, we performed whole-genome sequencing of ZY-1 and analyzed the transcriptomics of monoculture and co-cultivation to identify differentially expressed genes (DEGs), then overexpressed these DEGs (<em>pflA</em>, <em>pnuC</em>, <em>ttdB</em>) to verify their roles in regulating bacteriocin production during co-cultivation. The results indicated that four gene clusters associated with secondary metabolite synthesis were present in ZY-1, and six types of core peptides were identified in the metabolites. Bacteriocin production reached its peak 24 h post co-cultivation. Co-cultivation significantly enhanced carbohydrate metabolism, stimulated membrane transport processes, and regulated both amino acid and nucleic acid metabolism, leading to an increase in bacteriocin production. Overexpression of three DEGs significantly boosted bacteriocin yields, with <em>ttdB</em> increasing by 18 %, highlighting their key roles in bacteriocin induction during co-cultivation. These three genes were first reported to enhance bacteriocin production in co-cultivation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118059"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518161","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

Octenyl succinylation of sodium alginate and fabrication of jujube extract-encapsulated beads combined with pea protein concentrate 海藻酸钠辛烯基琥珀酰化及其与豌豆蛋白浓缩物复合的枣提取物包封微珠的制备

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118033

Zahra Khoshdouni Farahani , Mohamad Ali Ebrahimzadeh Mousavi , Mahdi Seyedain Ardebili , Hossein Bakhoda

{"title":"Octenyl succinylation of sodium alginate and fabrication of jujube extract-encapsulated beads combined with pea protein concentrate","authors":"Zahra Khoshdouni Farahani , Mohamad Ali Ebrahimzadeh Mousavi , Mahdi Seyedain Ardebili , Hossein Bakhoda","doi":"10.1016/j.lwt.2025.118033","DOIUrl":"10.1016/j.lwt.2025.118033","url":null,"abstract":"<div><div>Modification of sodium alginate by octenyl succinic anhydride (OSA(and preparation of sodium alginate/pea protein concentrate beads and comparison of modified beads with unmodified beads were studied. Encapsulation of jujube extract using plant proteins rather than animal proteins can be a novel coating technology. Alginate and pea protein concentrate (PPC) complex beads were fabricated and the encapsulation efficiency of the beads was significantly affected in modified alginate/PPC beads. Alginate/PPC beads stored at refrigerator temperature on the 14th day showed the highest encapsulation efficiency (12.92 %). The modified and unmodified alginate/PPC beads revealed 5.33 mm and 5.14 mm of bead size, respectively. The hardness of the beads was also improved by the modification. The higher endothermic peak in the complex beads maintained at ambient temperature revealed the higher stability of complex beads in the thermal procedures in the production of products. The jujube extract and gum depicted hydroxyl groups were revealed by Fourier transform infrared spectroscopy and were showed pea protein-induced amide II bands because of changes in conformation. These outcomes have great importance in the construction of preservation and delivery systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118033"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535542","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

Comparative study of the physicochemical, microbial, and metabolite changes during kimchi fermentation with different salt types 不同盐种对泡菜发酵过程中理化、微生物及代谢变化的比较研究

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118084

Yun-Jeong Choi , Hee Eun Kim , Min Jung Lee , Minji Kim , Sung Jin Park , Ji Young Choi , Miran Kang , Sung Hee Park , Mi-Ai Lee

{"title":"Comparative study of the physicochemical, microbial, and metabolite changes during kimchi fermentation with different salt types","authors":"Yun-Jeong Choi , Hee Eun Kim , Min Jung Lee , Minji Kim , Sung Jin Park , Ji Young Choi , Miran Kang , Sung Hee Park , Mi-Ai Lee","doi":"10.1016/j.lwt.2025.118084","DOIUrl":"10.1016/j.lwt.2025.118084","url":null,"abstract":"<div><div>Considering the increasing concerns over microplastic contamination in sea salt, we evaluated the feasibility of pink salt as a safer and more sustainable alternative in kimchi production. We investigated the feasibility of using pink salt as an alternative to solar salt in kimchi production. Kimchi was prepared with refined salt (RSK), solar salt (SSK), and pink salt (PSK) and fermented at 6 °C for 4 weeks. Fermentation characteristics, including pH, acidity, salinity, texture, microstructure, microbial community, and metabolites, were evaluated. All samples showed similar salinity. RSK reached optimal ripening fastest and showed the lowest yeast and mold counts. PSK maintained the highest texture hardness during fermentation. Scanning electron microscopy revealed severe cell wall damage in RSK, while PSK and SSK exhibited minimal damage. <em>Aerosakkonema funiforme</em> dominated early fermentation, while <em>Latilactobacillus</em> spp. predominated later, with higher abundance in PSK. GC-MS identified 39 metabolites, showing rapid mannitol production in RSK and delayed lactic acid formation in PSK. These results highlight the influence of salt type on fermentation and texture, supporting pink salt as a potential solar salt substitute.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118084"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501133","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