LWT - Food Science and Technology最新文献

{"title":"AfroPALM - Afrocentric palm oil adulteration learning models: An end-to-end deep learning approach for detection of palm oil adulteration","authors":"Andrew Selasi Agbemenu ,&nbsp;Andrews Tang ,&nbsp;Elton Modestus Gyabeng ,&nbsp;Prince Odame ,&nbsp;Eric Tutu Tchao ,&nbsp;Eliel Keelson ,&nbsp;John-Lewis Zinia Zaukuu ,&nbsp;Jerry John Kponyo","doi":"10.1016/j.lwt.2024.116904","DOIUrl":"10.1016/j.lwt.2024.116904","url":null,"abstract":"<div><div>In Africa, rapid population growth and a focus on increasing food production have often overlooked the crucial aspect of food safety, leading to the highest per capita incidences of foodborne illness globally. This underscores the imperative to address the food safety challenges on the continent. A critical concern is the widespread adulteration of red palm oil across West Africa, often involving harmful red azo dyes, posing significant health risks. Current detection methods, reliant on laboratory procedures, are not only time-consuming and expensive but also impractical for broad implementation in local markets. To address these limitations, we propose an end-to-end deep learning approach that bypasses the need for manual feature extraction and laboratory-based analyses. Utilizing high-resolution imaging technology, our approach can objectively and reliably detect palm oil adulteration directly from raw image data. In our study, we developed a deep convolutional neural network dubbed AfroPALM-Custom, specifically designed for detecting palm oil adulteration in African markets. AfroPALM-Custom was pivotal in refining our deep learning approach, achieving a test accuracy of 90.63% and an F1 score of 90.98%. We later adapted mobile-efficient pretrained models, namely SqueezeNet1.1 and GhostNetV1—mobile—fine-tuned and as well dubbed AfroPALM-GhostNet and AfroPALM-SqueezeNet. In performance, AfroPALM-GhostNet and AfroPALM-SqueezeNet achieved test accuracies of 96.29% and 91.16%, respectively, and F1-scores of 96.57% and 91.95%. This proficiency in identifying adulterated palm oil demonstrates a significant advancement in food safety solutions for African markets, offering a practical and scalable approach for implementation within local marketplaces where resources are limited and laboratory methods are impractical.</div><div>© 2001 Elsevier Science. All rights reserved.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 116904"},"PeriodicalIF":6.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653249","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}

{"title":"Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system","authors":"Woo-Ju Kim ,&nbsp;Joon-Goo Lee ,&nbsp;Dong-Hyun Kang","doi":"10.1016/j.lwt.2024.116924","DOIUrl":"10.1016/j.lwt.2024.116924","url":null,"abstract":"<div><div>Fruit juices are often distributed in the form of concentrate for the sake of quality conservation and cost-reduction during distribution. The objective of this study is to investigate the effect of solid content on heating rate, dielectric properties, and foodborne pathogen inactivation in fruit juices when subjected to 915 MHz microwave heating. 50 mL of fruit juice with different solid contents were exposed to 915 MHz microwave at 3.0 kW for up to 60 s. Solid content was found to be an important factor for heating rate. The fastest heating rate was observed when concentrates were diluted by 50% (36 <span><math><mrow><mo>°</mo></mrow></math></span> Brix apple and 30 <span><math><mrow><mo>°</mo><mtext>Brix</mtext></mrow></math></span> orange juice). Though dielectric constant decreased along with increase in solid contents, different trends were observed for the dielectric loss factor. Especially, the fruit juices with higher magnitudes of the dielectric loss factor presented faster heating rate. Inactivation of the pathogens inoculated in the fruit juices was investigated by using <em>E.</em> <em>coli</em> O157:H7 and <em>L.</em> <em>monocytogenes</em>. In case of apple juice, 915 MHz microwave heating was most effective for 72 <span><math><mrow><mo>°</mo><mtext>Brix</mtext></mrow></math></span> as 20 s operation resulted in over 5-log reduction for both pathogens. However, in orange juice, 30 <span><math><mrow><mo>°</mo><mtext>Brix</mtext></mrow></math></span> was found to be most effective for 915 MHz microwave heating. In the inactivation mechanism analysis, cell membrane damage was observed when cells were exposed to higher solid contents due to low water activity. 915 MHz microwave heating did not include significant quality changes in terms color and total phenolic contents, except for 60 <span><math><mrow><mo>°</mo></mrow></math></span> Brix of orange juice. The obtained results highlight the potential application of 915 MHz microwave heating for fruit juice processing</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 116924"},"PeriodicalIF":6.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653247","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}

{"title":"Stability and release kinetics of nanoliposomes containing bitter melon fruit extract at different temperatures and pH values, and in simulated gastrointestinal conditions","authors":"Zeynab Raftani Amiri ,&nbsp;Somaye Rezaei Erami ,&nbsp;Seid Mahdi Jafari ,&nbsp;Soheila Ahmadian","doi":"10.1016/j.lwt.2024.116996","DOIUrl":"10.1016/j.lwt.2024.116996","url":null,"abstract":"<div><div>In this study, the nanoliposomes loaded with bitter melon extract were synthesized at different concentrations of lecithin (1, 3, and 5 g/100 g) and extract (0.5 and 1 g/100 g). Thermal properties of nanoliposomes and their stability at various pH values and temperatures, as well as under simulated gastrointestinal conditions, were assessed. The results showed that an increase in the concentration of lecithin and extract elevated the melting temperature of the nanoliposomes. The release of the extract increased at high temperatures, and it was more pronounced at pH = 3 than the other pH values. Also, the release followed a continuous and gradual trend under the simulated gastrointestinal conditions, slower in gastric conditions than in intestinal. Additionally, it was reduced at higher concentrations of lecithin and extract in simulated gastrointestinal conditions. The release kinetics of the extract followed different models based on temperature and pH. In conclusion, nanoliposomes were suitable and highly stable carriers for the bitter melon extract encapsulation. Moreover, the controlled release of the extract from the nanoliposomes could be properly evaluated in model systems and foodstuffs using empirical models.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116996"},"PeriodicalIF":6.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593985","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}

{"title":"Advanced detection of foreign objects in fresh-cut vegetables using YOLOv5","authors":"Hary Kurniawan ,&nbsp;Muhammad Akbar Andi Arief ,&nbsp;Braja Manggala ,&nbsp;Sangjun Lee ,&nbsp;Hangi Kim ,&nbsp;Byoung-Kwan Cho","doi":"10.1016/j.lwt.2024.116989","DOIUrl":"10.1016/j.lwt.2024.116989","url":null,"abstract":"<div><div>The presence of foreign objects in fresh-cut vegetables has become a significant concern for the industry in recent years. Ensuring the safety of consumers and suppliers necessitates comprehensive precautionary measures. This study introduces a novel approach for detecting foreign objects in fresh-cut vegetables using YOLOv5. The results indicate that YOLOv5s excels in identifying foreign objects with a high detection accuracy of 98.30%, a rapid inference time of 2.6 ms, and a compact model size of 13.3 MB. The model effectively identified foreign objects such as transparent and colored plastic, paper, wood, stone, insects, glass, and metal. Moreover, YOLOv5s accurately detected foreign objects with color similarities to green onions, which is particularly challenging due to their wide color variation. Hence, the foreign objects dataset was tested and generated 98.63% and 98.67% for cabbage and green onion, respectively. Additionally, YOLOv5s successfully detected small foreign objects (2–3 mm) in two types of fresh-cut vegetables. Despite its excellent performance, the YOLOv5s model struggles to identify foreign objects that overlap with vegetable samples. To address this issue, installing an automatic conveyor unit could facilitate continuous sample movement, while a feeder unit could reduce the possibility of overlap. This research demonstrates the feasibility of implementing the YOLOv5s, as a non-destructive technique for detecting foreign objects in fresh-cut vegetables. The findings contribute to the development of an accurate, fast, and efficient real-time inspection system, with potential applications in the fresh-cut vegetable industry to enhance product quality and safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116989"},"PeriodicalIF":6.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593971","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}

{"title":"Effects of compound fermentation of lactic acid bacteria IMAUJBP3 and IMAUJBR3 on the characteristic flavors and metabolites of mutton fermented sausages","authors":"Jun Han ,&nbsp;Yi Wang ,&nbsp;Ye Xu ,&nbsp;Yue Gu ,&nbsp;Kaiping Zhang ,&nbsp;Jianjun Tian ,&nbsp;Ye Jin","doi":"10.1016/j.lwt.2024.116995","DOIUrl":"10.1016/j.lwt.2024.116995","url":null,"abstract":"<div><div><em>Lactobacillus plantarum</em> IMAUJBP3 and <em>Limosilactobacillus reuteri</em> IMAUJBR3 were used to prepare starter cultures. Through the electronic nose (E-nose), it was found that the compound fermentation can enhance the aromatic components in the product. Further analyses using Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC–MS) and metabolomics revealed that the complex fermentation affected the oxidative breakdown of amino acids and lipids. HS-SPMEGC-MS identified 72 flavour compounds and found that the Mix group had the highest amount of ester compounds relative to the ZR group. In addition, of the 1402 metabolites identified by metabolomics, dihydroxyacetone phosphate was upregulated and most abundance in the Mix group. Dihydroxyacetone phosphate promotes the metabolism of carbohydrates and lipids, and affects the oxidative decomposition of amino acids and lipids, resulting in differences in flavor among meat products inoculated with different starter cultures. At the same time, it was also found that compound fermentation could down-regulate the compounds affecting product quality such as histamine, putrescine and phenethylamine. Overall, this study found that JBP3 and JBR3 in combination could improve the flavour quality of fermented lamb sausages. These findings may provide a good strain resource for improving the quality of lamb sausage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116995"},"PeriodicalIF":6.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593983","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}

{"title":"Optimization of ultrasound-assisted extraction of astaxanthin from black tiger shrimp (Penaeus monodon) shells using deep eutectic solvent and ethanol as a co-solvent","authors":"Tran Chi Hai ,&nbsp;Phan Van Man ,&nbsp;Le Thi Hong Anh","doi":"10.1016/j.lwt.2024.116965","DOIUrl":"10.1016/j.lwt.2024.116965","url":null,"abstract":"<div><div>The study aimed to enhance the extraction of astaxanthin (ASX) from black tiger shrimp shells by combining Deep eutectic solvent (DES) and ultrasound-assisted extraction (UADE). The DES used in the research consisted of choline chloride (Ch) and lactic acid (LA) in a 1:2 M ratio with 20% water. Response surface methodology (RSM) utilizing a Box-Behnken design (BBD) was employed to optimize the UADE conditions, considering ultrasound power (200–400 W), ethanol concentration in the DES (5–65 %), and extraction time (5–45 min). The optimal UADE parameters identified by BBD were 330 W ultrasound power, 35% ethanol content, and 33 min of extraction, resulting in the highest ASX content of 47.42 μg/g, closely matching the predicted value of 48.65 μg/g. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analysis revealed structural alterations in samples treated with DES-based UAE, setting it apart from soxhlet extraction, maceration, and ethanol-based DES extraction. The outcomes indicated that UADE outperformed traditional extraction methods like soxhlet extraction, maceration, and ultrasound-assisted ethanol extraction (UAET) regarding ASX yield and antioxidant activity, while also needing shorter extraction durations. These results underscore UADE as a productive and eco-friendly approach for extracting ASX from shrimp shells.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116965"},"PeriodicalIF":6.0,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586865","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}

{"title":"Effect of precooking time on the quality of noodles with different frozen storage time","authors":"Xueqin Li ,&nbsp;Jiayin Lv ,&nbsp;Hui Zhou ,&nbsp;Luqin Dong ,&nbsp;Yanyan Chen ,&nbsp;Fei Xu","doi":"10.1016/j.lwt.2024.116985","DOIUrl":"10.1016/j.lwt.2024.116985","url":null,"abstract":"<div><div>The effects of various precooking times on the cooking quality, texture characteristics, sensory attributes, water binding forms and distribution, starch properties, thermal stability, and micro-structure of frozen noodles were analyzed after different storage duration (1, 30, 60, 90, and 120 days). The results indicated that, at the same frozen storage duration, the recooking loss rate of the noodles significantly decreased as the precooking time increased from 1 to 5 min. Additionally, the proportion of deeply bound and weakly bound water in the noodles significantly declined; however, noodles precooked for 5 min exhibited better moisture retention. Furthermore, the degradation temperature increased significantly, indicating that the precooking treatment enhanced the thermal stability of frozen cooked noodles (FCNs). The ice crystals in FCNs precooked for 5 min were smaller and more evenly distributed, resulting in less damage to the gluten network. Overall, compared to noodles that underwent different precooking times, this treatment effectively reduced quality deterioration caused by frozen storage, with the optimal results achieved by precooking for 5 min.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116985"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587253","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}

{"title":"Effect of application of ozone at low-pressure on the technological properties, phenolic compounds, and antioxidant capacity of common beans during storage","authors":"Eugénio da Piedade Edmundo Sitoe ,&nbsp;Lêda Rita D'Antonino Faroni ,&nbsp;Edimar Aparecida Filomeno Fontes ,&nbsp;Ernandes Rodrigues de Alencar ,&nbsp;Paulo Roberto Cecon ,&nbsp;Marcus Vinicius de Assis Silva ,&nbsp;Ravi Pandiselvam ,&nbsp;Flaviana Coelho Pacheco","doi":"10.1016/j.lwt.2024.116964","DOIUrl":"10.1016/j.lwt.2024.116964","url":null,"abstract":"<div><div>The objective of this study was to assess the effects of low-pressure ozone treatment on the technological quality, phenolic compounds, and antioxidant capacity of common beans (<em>Phaseolus vulgaris</em> L.) during storage. Samples of 5.0 kg of dry beans were exposed to ozone in a hypobaric chamber with an internal volume of 70 L. Ozone was injected until the internal chamber pressure reached 100000 Pa, with an inlet concentration of 61.37 mg L⁻¹ and flow rate of 1.0 L min⁻¹. Ten cycles of ozone injection were adopted. Oxygen was used in control treatment. The effect of the treatments on the grain quality was assessed over storage for 180 days. Ozone did not affect the percentage composition of the dry beans, which exhibited 18.76% of protein, 11.66% of moisture content, 3.44% of minerals, 1.32% of lipids, and 64.51% of carbohydrates. A significant difference (<em>p</em> &lt; 0.05) between the treatments and the control was noticed in total titratable acidity. The luminosity (<em>L</em>∗) and hue (<em>h</em>∗) of the grains were not altered by ozonation. Ozone had a significant effect (<em>p</em> &lt; 0.05) on the phenolic content of the dry beans but no significant effect (<em>p</em> &gt; 0.05) on their antioxidant capacity. The phenolic compounds content and antioxidant capacity decreased over storage in all treatments. Ozone application at low pressures proved a promising technology for controlling insect pests and promoting fungal decontamination without altering dry bean quality throughout storage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116964"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587254","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}

{"title":"Chemosensory analysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlot red wine during winemaking","authors":"Linna Song ,&nbsp;Xiaohan Sun ,&nbsp;Baohui Shi ,&nbsp;Weiming Yang ,&nbsp;Wen Ma","doi":"10.1016/j.lwt.2024.116983","DOIUrl":"10.1016/j.lwt.2024.116983","url":null,"abstract":"<div><div>Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP&gt;1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP&gt;1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively (<em>p</em> &lt; 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively (<em>p</em> &lt; 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP&gt;1) significantly adversely correlate with astringency sub-quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116983"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593986","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}

{"title":"Development of prebiotic steamed buns and their influence on gut microbiota and the glycemic index in simulated digestion","authors":"Yu Chen ,&nbsp;Qi Guo ,&nbsp;Yifei Sun ,&nbsp;Yuqin Ni ,&nbsp;Tianqi Ma ,&nbsp;Tingting Xie ,&nbsp;Chao Li ,&nbsp;Haijie Li ,&nbsp;Zhuqing Xing","doi":"10.1016/j.lwt.2024.116978","DOIUrl":"10.1016/j.lwt.2024.116978","url":null,"abstract":"<div><div>This study investigated the effects of adding purple potato anthocyanin (PPA) and Longjing tea powder (LTP) as prebiotics to steamed buns on gut microbiota (GM) and blood glucose levels. The effects of simulated digestion experiments on GM and blood glucose, as well as the results of high-throughput 16S rRNA sequencing, were analyzed. The combined results showed that both kinds of prebiotics significantly promoted the proliferation of <em>Lactobacillus paracasei</em> K56, <em>Lactobacillus plantarum</em> LP-ONLLY, and <em>Lactococcus lactis</em> LC-Plasma. The addition of 50 mg/mL LTP water extract and 2.5 mg/mL PPA water extract had considerable inhibitory effects on <em>Escherichia coli</em> ATCC25922, yielding inhibition zone diameters of 9.16 ± 0.02 and 11.17 ± 0.03 mm, respectively. Both PPA and LTP buns increased the abundance of probiotics in human GM. Prebiotic–xylitol steamed buns could regulate the structure of GM by decreasing the abundance of harmful bacteria (including <em>Shigella</em> and <em>Enterobacter</em>) and increasing the abundance of beneficial bacteria (including <em>Bifidobacterium</em>, <em>Lactobacillus</em>, and <em>Veillonella</em>). Prebiotic steamed buns could significantly reduce the rate of reducing sugar release, the estimated glycemic index (eGI), and the estimated glycemic load (eGL), providing products with a medium glycemic index and potential natural prebiotics as resources for the development of functional staple foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116978"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571382","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}