LWT - Food Science and Technology最新文献_第8页

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

Synergistic effect of ultrasound and pectin addition on enhancing yogurt structure 超声与果胶添加对酸奶结构的协同作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-24 DOI: 10.1016/j.lwt.2025.118082

Hatice Sıçramaz

{"title":"Synergistic effect of ultrasound and pectin addition on enhancing yogurt structure","authors":"Hatice Sıçramaz","doi":"10.1016/j.lwt.2025.118082","DOIUrl":"10.1016/j.lwt.2025.118082","url":null,"abstract":"<div><div>This study explored the individual and combined effects of ultrasonication (US) and pectin addition on milk to improve yogurt structure. The resulting yogurts were evaluated for their physicochemical characteristics, including water holding capacity (WHC), texture, chemical bonding, and microstructure. A significant enhancement in WHC was observed when ultrasonication and pectin were applied together. Firmness increased with each treatment individually and was highest with their combination. Adhesive force showed a notable increase only in the combined treatment group. While FTIR analysis revealed no changes in bond types, it indicated an increase in bond quantity, particularly under combined treatment. SEM imaging confirmed the synergistic effects of pectin's binding capacity and ultrasound-induced cavitation. The mechanism behind the synergistic effect involved ultrasonication promoting closer interaction between pectin and casein molecules through cavitation energy, followed by acidification to casein's isoelectric point, which strengthened the network through bonding. Overall, this study introduces a previously unreported synergy between ultrasound and pectin in enhancing yogurt structure.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118082"},"PeriodicalIF":6.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of colloidal structure in lutein ester gummies on digestive properties and gut microbiota in vitro 叶黄素酯胶胶体结构对体外消化性能和肠道菌群的影响

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-23 DOI: 10.1016/j.lwt.2025.118081

Xuan Zhu, Zixuan Fang, Jie Chen

{"title":"Effects of colloidal structure in lutein ester gummies on digestive properties and gut microbiota in vitro","authors":"Xuan Zhu, Zixuan Fang, Jie Chen","doi":"10.1016/j.lwt.2025.118081","DOIUrl":"10.1016/j.lwt.2025.118081","url":null,"abstract":"<div><div>Current research on lutein ester gummies primarily focuses on formulation development, with limited studies on how colloidal structures affect digestion and gut microbiota. This study investigated the impact of pectin, gelatin, gellan and carrageenan-based gummies using <em>in vitro</em> digestion and colonic fermentation. Results showed colloidal composition significantly influenced particle size (234–730 μm in stomach; 86–245 μm in intestine) and dispersion coefficients (0.14–0.73 in stomach; 0.12–0.71 in intestine), with pectin increasing and gelatin decreasing these parameters. Particle size and dispersion negatively correlated with lutein ester release. During gastric digestion, these parameters negatively correlated with <em>Subdoligranulum</em>, while viscosity positively correlated with <em>Bifidobacterium</em>. In the small intestine, particle size negatively correlated with <em>Faecalibranulum</em>, <em>Bacteroides</em>, and <em>Allisonella</em>. Gummy consumption increased Muribaculaceae and <em>Lactiplantibacillus</em>, enhancing short-chain fatty acid (SCFA) production. These findings highlight the role of colloidal structure in optimizing lutein ester bioavailability and gut health, providing a basis for targeted food matrix design.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118081"},"PeriodicalIF":6.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365153","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

Enhanced insecticidal efficacy and grain quality through optimized ozone adsorption in stored grain 通过优化储粮臭氧吸附，提高杀虫效果和粮食品质

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-23 DOI: 10.1016/j.lwt.2025.118079

Xue Dong, Yuxiao Fan, Jiale Liu, Peian Tang

{"title":"Enhanced insecticidal efficacy and grain quality through optimized ozone adsorption in stored grain","authors":"Xue Dong, Yuxiao Fan, Jiale Liu, Peian Tang","doi":"10.1016/j.lwt.2025.118079","DOIUrl":"10.1016/j.lwt.2025.118079","url":null,"abstract":"<div><div>Ozone (O<sub>3</sub>) fumigation is a promising fumigant as a safe and sustainable alternative for stored grain pest control, but its efficacy is hindered by grain adsorption, reducing ozone bioavailability. This study systematically investigated ozone adsorption in wheat, maize, and rice under varying conditions of grain temperature (15–35 °C), moisture content (12.5–16.5 %), and ozone concentration (200–500 ppm) using response surface methodology. Moisture content emerged as the predominant factor influencing ozone adsorption, followed by grain temperature and ozone concentration. The optimal conditions for minimizing ozone adsorption were 18.3 °C, 13.0 % moisture content and 471 ppm for wheat; 19.2 °C, 12.5 % moisture content and 486 ppm for maize; and 17.1 °C, 12.7 % moisture content and 436 ppm for rice. Optimized conditions significantly minimized ozone adsorption, enhancing insecticidal efficacy against <em>Tribolium castaneum</em>, reducing LT<sub>50</sub> and LT<sub>99</sub> values, particularly in rice, which showed high ozone adsorption. Furthermore, optimized ozone fumigation effectively decreased microbial contamination while preserving critical quality parameters, including germination percentage, nutritional integrity, and minimal lipid oxidation. This study highlighted the crucial role of adsorption control in ozone fumigation and provides a strategy for facilitating the more effective and widespread application of ozone fumigation in grain storage systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118079"},"PeriodicalIF":6.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469883","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

Predictive modeling of CIELAB color parameters in okra accessions based on phytochemical composition and antioxidant activity: A non-destructive Imagej and RSM approach 基于植物化学成分和抗氧化活性的秋葵CIELAB颜色参数预测建模：一种非破坏性图像和RSM方法

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-06-23 DOI: 10.1016/j.lwt.2025.118080

Zahra Mohammadzadeh , Abdolali Shojaeiyan , Mandana Mahfeli , Mahdi Ayyari , Masoud Tohidfar , Ali Mokhtassi-Bidgoli , Mohammad Reza Atighi

{"title":"Predictive modeling of CIELAB color parameters in okra accessions based on phytochemical composition and antioxidant activity: A non-destructive Imagej and RSM approach","authors":"Zahra Mohammadzadeh , Abdolali Shojaeiyan , Mandana Mahfeli , Mahdi Ayyari , Masoud Tohidfar , Ali Mokhtassi-Bidgoli , Mohammad Reza Atighi","doi":"10.1016/j.lwt.2025.118080","DOIUrl":"10.1016/j.lwt.2025.118080","url":null,"abstract":"<div><div>Okra (<em>Abelmoschus esculentus</em>), native to Africa, is an economically important crop cultivated globally for its nutritional value, bioactive compounds, and traditional medicinal uses. In fruits and vegetables, color is a key visual attribute that can be correlated with antioxidant activity and the presence of bioactive compounds such as phenolics and flavonoids. Changes in pod color may therefore reflect variations in their phytochemical content and organoleptic quality. The objective of the present study was to investigate the relationship between the bioactive compound (TPC, TFC, and AOA) and color features (L∗, a∗ and b∗) of ten okra accessions using response surface methodology (RSM) and Imagej software, as a nondestructive, fast, and fairly accurate method. Analysis of variance (ANOVA) confirmed the significance of the developed models, with determination coefficients (R<sup>2</sup>) of 0.89, 0.82, and 0.91 for L∗, a∗, and b∗ responses, respectively. The strong relationship between color features and bioactive compounds suggests that color-based modeling can serve as a simple and cost-effective tool for selecting okra genotypes with enhanced phytochemical content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118080"},"PeriodicalIF":6.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581380","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