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

Construction of hollow zein-chitosan encapsulated peimine-curcumin self-assembled microparticles with enhanced stability and sustained release 空心玉米壳聚糖包封培亚胺姜黄素自组装微粒子的构建及其稳定性和缓释性能

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119177

Mengna Zhang , Qinchao Zhu , Tingmei Chu , Wei Xia , Hualing Xie , Jianchang Jin , Gongshuai Song , Xichuang Guo , Jinyan Gong

{"title":"Construction of hollow zein-chitosan encapsulated peimine-curcumin self-assembled microparticles with enhanced stability and sustained release","authors":"Mengna Zhang , Qinchao Zhu , Tingmei Chu , Wei Xia , Hualing Xie , Jianchang Jin , Gongshuai Song , Xichuang Guo , Jinyan Gong","doi":"10.1016/j.lwt.2026.119177","DOIUrl":"10.1016/j.lwt.2026.119177","url":null,"abstract":"<div><div>Peimine (P) and curcumin (CM) possess significant bioactivities but suffer from poor water solubility, low bioavailability, and limited stability. To address these challenges, P-CM self-assembled microparticles (SMPs) were prepared via non-covalent interactions and systematically characterized. The results demonstrated that optimal self-assembly reaction conditions occurred at pH 9, 25 °C, and a P:CM molar ratio of 1:1, yielding uniform nanoparticles (284 nm, PDI = 0.202) with a zeta potential of −19.77 mV. P-CM SMPs exhibited superior antioxidant activities, with ABTS, DPPH radical scavenging activity and FRAP values of 62.69%, 34.18%, and 81.02%, respectively, as well as enhanced anti-inflammatory activity compared to their individual components. To further improve stability and control release, the P-CM SMPs were encapsulated in a hollow zein-chitosan (HZ-CH) composite, achieving high encapsulation efficiency (96.0%). HZ-CH-SMPs exhibited storage stability over time and sustained-release behavior under simulated gastrointestinal conditions. This study provides a theoretical basis for designing delivery strategies integrating molecular self-assembly and protein-polysaccharide encapsulation to overcome solubility and bioavailability limitations of bioactive compounds in functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119177"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406642","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

Integrated metabolomics and machine learning reveal non-volatile metabolite changes in goose eggs during refrigeration 综合代谢组学和机器学习揭示了鹅蛋在冷藏过程中非挥发性代谢物的变化

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.lwt.2026.119166

Zhi Cao , Shangzhong Qi , Qiang Bao , Qi Xu , Guohong Chen , Yang Zhang

{"title":"Integrated metabolomics and machine learning reveal non-volatile metabolite changes in goose eggs during refrigeration","authors":"Zhi Cao , Shangzhong Qi , Qiang Bao , Qi Xu , Guohong Chen , Yang Zhang","doi":"10.1016/j.lwt.2026.119166","DOIUrl":"10.1016/j.lwt.2026.119166","url":null,"abstract":"<div><div>Goose eggs are an important avian food source with higher lipid and protein content than chicken or duck eggs, but their relatively high unsaturated fat level makes them more prone to oxidation and quality deterioration during storage. Although metabolomics has been widely applied in meat science, information on changes in non-volatile metabolites during the refrigerated storage of goose eggs remains limited. Using a non-targeted metabolomics approach, this study systematically characterized the dynamic metabolic profiles of goose eggs during refrigeration. Machine learning algorithms were further integrated to screen potential marker metabolites and to identify key metabolic pathways associated with goose egg spoilage. Temporal trend analysis was performed using Mfuzz clustering to characterize metabolite dynamics across different storage stages. After variance analysis, a total of 52 consistently upregulated and 47 consistently downregulated differential metabolites were identified. Pathway enrichment analysis indicated that purine metabolism, pyrimidine metabolism, and tyrosine metabolism may play central regulatory roles during the spoilage process of goose eggs. Furthermore, four potential spoilage biomarkers—3-hydroxybutanoic acid, 6-aminonicotinamide, Gly-His, and maleic acid—were identified through random forest and LASSO regression analysis. These findings elucidate the key metabolic pathways associated with protein/lipid oxidation during goose egg refrigeration and establish a metabolite signature-based prediction framework for goose egg freshness to achieve accurate identification of early-stage spoilage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119166"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406636","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

Regulation of the RNA chaperone protein Hfq on the spoilage of Pantoea agglomerans in vivo and vitro RNA伴侣蛋白Hfq对泛藻凝集物体内外破坏的调控作用

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.lwt.2026.119172

Xiaochen Wang , Lianxin Qi , Yuhang Ma , Yangyong Lv , Shan Wei , Fengguang Zhao , Shuaibing Zhang , Yang Lei , Yuansen Hu , Ming Huang

{"title":"Regulation of the RNA chaperone protein Hfq on the spoilage of Pantoea agglomerans in vivo and vitro","authors":"Xiaochen Wang , Lianxin Qi , Yuhang Ma , Yangyong Lv , Shan Wei , Fengguang Zhao , Shuaibing Zhang , Yang Lei , Yuansen Hu , Ming Huang","doi":"10.1016/j.lwt.2026.119172","DOIUrl":"10.1016/j.lwt.2026.119172","url":null,"abstract":"<div><div>The RNA chaperone Hfq is a key regulatory factor in bacteria, but its specific role in foodborne spoilage bacteria regulation, particularly concerning chicken meat, is not well understood. This study investigated chicken-derived <em>Pantoea agglomerans</em> strain HJS002 via <em>Hfq</em> knockout, systematically assessing phenotypic differences between WT and Δ<em>Hfq</em> strains. Our findings revealed that Δ<em>Hfq</em> exhibited slower growth during the initial 8 h of exponential phase. It also showed significantly reduced extracellular protease activity, decreased protein degradation, impaired motility, and diminished swarming. Furthermore, Δ<em>Hfq</em> had lower levels of biofilm extracellular polymers, total sugars, and eDNA than WT. Transcriptomic analysis showed <em>Hfq</em> absence caused differential expression of 2153 genes, notably downregulating quorum sensing genes linked to chicken spoilage and biofilm formation (e.g., <em>phzC</em>, <em>crp</em>) and core flagellar assembly genes <em>flhD</em>, <em>flhC</em>. Chicken spoilage tests showed significant colony count differences: WT caused a greater <em>L∗</em> value decline. Sensory evaluation showed that after 3 days, WT had significantly lower color, odor, texture, and slipperiness scores than Δ<em>Hfq</em>. Targeting Hfq to develop small-molecule inhibitors may offer a novel strategy for chicken spoilage prevention and control. These results suggest that Hfq, as a global regulator, may play an important role in <em>P. agglomerans</em> metabolism and chicken spoilage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119172"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406644","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 effect of fungal proteolytic enzymes on myofibrillar proteins in dry-aged beef 真菌蛋白水解酶对干熟牛肉肌原纤维蛋白的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119179

Grzegorz Ostrowski , Danuta Jaworska , Natalia Kasałka-Czarna , Magdalena Montowska , Anna Muszewska , Magdalena Płecha , Wiesław Przybylski , Krzysztof Sawicki , Łukasz Słowik , Julia Pawłowska

{"title":"The effect of fungal proteolytic enzymes on myofibrillar proteins in dry-aged beef","authors":"Grzegorz Ostrowski , Danuta Jaworska , Natalia Kasałka-Czarna , Magdalena Montowska , Anna Muszewska , Magdalena Płecha , Wiesław Przybylski , Krzysztof Sawicki , Łukasz Słowik , Julia Pawłowska","doi":"10.1016/j.lwt.2026.119179","DOIUrl":"10.1016/j.lwt.2026.119179","url":null,"abstract":"<div><div>The role of fungi in traditional food fermentation is not fully understood. The aim of this study was to assess the enzymatic potential of a fungal biostarter isolated from dry-aged beef. We have applied a multi-omics approach, i.e. combined the analysis of genomic and transcriptomic data with the observation of protein degradation patterns in the fungus-inoculated meat. Thanks to this, it was possible to pinpoint the enzymes produced by the fungus responsible for the changes occurring during dry-ageing. By comparing samples of meat inoculated with the fungal biostarter and those without, we were able to establish the effect of fungal enzymes on meat protein composition. The presence of the fungus on meat increased the relative amount of selected low-molecular-weight proteins (i.e.113.9 kDa, 103.5 kDa, and 18.9 kDa). We believe this change may be caused by fungal endopeptidase activity. Additionally, results of transcriptome analysis indicate that several aspartic endopeptidases were expressed by the fungus. The identified enzymes have a similar structure to the aspartic peptidases used as microbial rennets. Overall, the changes caused by the fungus during dry-ageing seem to be linked to the activity of released aspartic endopeptidases.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119179"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406673","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

Cold storage, hot spots: Household refrigerators as under-recognized hubs of microbial diversity 冷藏，热点：家用冰箱作为微生物多样性未被充分认识的中心

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.lwt.2026.119119

Moritz Hartmann , Monika Dzieciol , Cameron R. Strachan , Narciso M. Quijada , Evelyne Selberherr

{"title":"Cold storage, hot spots: Household refrigerators as under-recognized hubs of microbial diversity","authors":"Moritz Hartmann , Monika Dzieciol , Cameron R. Strachan , Narciso M. Quijada , Evelyne Selberherr","doi":"10.1016/j.lwt.2026.119119","DOIUrl":"10.1016/j.lwt.2026.119119","url":null,"abstract":"<div><div>Household refrigerators are indispensable for food storage but also serve as reservoirs for diverse microbial communities, including potential pathogens. International guidelines recommend storage below 5 °C but give little guidance on domestic refrigerator hygiene. This study investigates how temperature and hygiene shape microbial burden, antimicrobial resistance, and community structure in domestic refrigerators using shotgun metagenomic sequencing at species-level resolution. Swabs from 45 refrigerators revealed substantial diversity, with <em>Acinetobacter</em>, <em>Pseudomonas,</em> and <em>Staphylococcus</em> as dominant genera. Only 38% of refrigerators maintained temperatures below 5 °C, while 24% exceeded 7 °C. Cleaning frequency was the key factor associated with bacterial cell equivalents (BCE) and diversity, with high loads linked to infrequent cleaning. Pathogenic species, including <em>Bacillus cereus</em> and <em>Staphylococcus aureus</em>, were detected in 60% of refrigerators; <em>Listeria monocytogenes</em> and <em>Yersinia intermedia</em> occurred sporadically. Resistome analysis identified antimicrobial resistance genes (AMRG), including blaOXA variants, particularly in older appliances, indicating a potential domestic reservoir of resistance. The findings underscore the need for clearer household recommendations on refrigerator hygiene and temperature control, and advance our understanding of the microbial communities occuring in household refrigerators and its implications for consumer health, thereby contributing to improved domestic food safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119119"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406646","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

Modeling the impact of packaging and storage on garlic powder stability: A multi-parameter kinetic approach for shelf-life prediction 包装和储存对大蒜粉稳定性影响的建模：一种多参数保质期预测动力学方法

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.lwt.2026.119167

Nguyen Hong Khoi Nguyen , Nam Quoc Tran , Thao Ngoc Thanh Vo , Truc Thanh Tran , Tram Thi Ngoc Ho

引用次数: 0

Synergistic effects of dual-frequency ultrasound on Stropharia rugosoannulata protein extraction: Mechanism unraveled through proteomics and physicochemical properties 双频超声对牛蒡蛋白提取的协同作用：通过蛋白质组学和理化性质揭示机理

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.lwt.2026.119184

Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Peng Liu, Yan Yang

{"title":"Synergistic effects of dual-frequency ultrasound on Stropharia rugosoannulata protein extraction: Mechanism unraveled through proteomics and physicochemical properties","authors":"Wen Li, Wanchao Chen, Zhong Zhang, Di Wu, Peng Liu, Yan Yang","doi":"10.1016/j.lwt.2026.119184","DOIUrl":"10.1016/j.lwt.2026.119184","url":null,"abstract":"<div><div>Although dual-frequency ultrasound (DFU) shows promise in overcoming the limitations caused by localized intense cavitation in single-frequency ultrasound (SFU), its efficiency-enhancing mechanism in mushroom protein extraction, particularly the underlying molecular-level mechanisms, remains unclear. In this study, proteins were extracted from <em>Stropharia rugosoannulata</em> using SFU (23 kHz) and DFU (23/25, 23/28, 23/40 kHz). The synergistic effects and mechanisms of DFU were investigated through a combination of physicochemical characterization and proteomics. DFU significantly increased the protein content by over 50%, and the proteins exhibited superior thermal stability (denaturation temperature range: 134.87–136.10 °C) and a smaller particle size (240.6–443.7 nm). 727 proteins were found by proteomic analysis to be substantially more prevalent in the DFU-treated groups than in the SFU-treated groups. The proteins that were differentially expressed were mainly soluble functional proteins that were widely involved in processing genetic information, central carbon metabolism, and amino acid metabolism. This indicates that DFU achieves a synergistic enhancement effect by efficiently releasing the intracellular core functional proteome while concurrently altering protein structures to suppress molecular aggregation. This study deepens the understanding of the DFU mechanism at the molecular level and provides a theoretical foundation for its application in the sustainable production of high-quality alternative proteins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119184"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406662","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

Freeze-thaw stability of oat protein isolate gels: Effect of pH and gelation methods 燕麦分离蛋白凝胶的冻融稳定性：pH值和凝胶方法的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-26 DOI: 10.1016/j.lwt.2026.119201

Hongrui Sun , Xiangying Liu , Jialin Zhang , Jieying Fan , Ziqing Liu , Yue Meng , Yanping Chi , Zhiqiang Yang , Xianpeng Zeng , Lining Kang , Guochuan Jiang

{"title":"Freeze-thaw stability of oat protein isolate gels: Effect of pH and gelation methods","authors":"Hongrui Sun , Xiangying Liu , Jialin Zhang , Jieying Fan , Ziqing Liu , Yue Meng , Yanping Chi , Zhiqiang Yang , Xianpeng Zeng , Lining Kang , Guochuan Jiang","doi":"10.1016/j.lwt.2026.119201","DOIUrl":"10.1016/j.lwt.2026.119201","url":null,"abstract":"<div><div>To elucidate the relationships among pH, gelation mechanisms, and freeze-thaw stability, a comparative study was conducted on heat- and transglutaminase (TGase)-induced oat protein isolate gels over a pH range of 5.0–9.0. Freeze-thaw cycles induced structural deterioration, evidenced by enlarged pores and increased hardness. The results demonstrated that pH strongly affects protein structural organization. As pH increased, gels visually transitioned from opaque, white, granular forms to more translucent, brown, chain-like structures. SEM and CLSM observations revealed progressive microstructural changes, with network density increasing substantially at higher pH values. Comparative analysis indicated that gels formed at pH 8.0–9.0 exhibited superior molecular characteristics, including increased surface hydrophobicity (H<sub>0</sub>), enhanced disulfide bond formation, more ordered secondary structures, and more stable tertiary conformations, relative to gels formed at pH 5.0–7.0. Heat-induced gels displayed maximal freeze-thaw stability at pH 8.0, whereas TGase-induced gels remained stable at both pH 8.0 and 9.0. These findings underscore the superior freeze-thaw resistance of TGase-induced gels and highlight the synergistic effects of pH regulation and gelation methods on improving oat protein isolate gel stability, providing a scientific basis for optimizing the freeze-thaw performance of oat protein isolate -based functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119201"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406424","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

Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties 从淀粉的层次结构和工艺特性的角度探讨碾磨方法对小米团质量性能的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-21 DOI: 10.1016/j.lwt.2026.119187

Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang

{"title":"Insights into how milling methods affect the quality performance of proso millet dumplings: a perspective from starch hierarchical structure and technological properties","authors":"Guanghui Wu , Danan Meng , Xudong Liu , Song Zhang , Taotao Bi , Hongwei Wang","doi":"10.1016/j.lwt.2026.119187","DOIUrl":"10.1016/j.lwt.2026.119187","url":null,"abstract":"<div><div>To investigate the effects of milling methods on the quality performance of millet dumplings from the perspective of starch hierarchical structural changes, different milling methods (dry, semi-dry and wet milling) were compared. Results indicated that semidry milling millet flour had lower amount of damaged starch (3.71%) and freezable water compared with dry milling flour, but higher than wet milling. Starch granules prepared by wet milling had the highest values of lamellar ordering degree (<em>d</em><sub>c</sub>, 6.16 nm), relative crystallinity (20.6%), short-range ordered degree (0.97) and double helices (42.5%). And these ordered multi-scale structures may increase the thermostability and characteristic viscosity of starch, thus leading to a decreased water loss rate, as well as elevations in the transmittance of the soup, hardness, adhesiveness and gumminess of millet dumplings. These indicated that wet-milled millet flour with reduced content of damaged starch and highly ordered hierarchical structure may facilitate the production of dumplings with superior quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119187"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406663","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

Green and rapid magnetic solid-phase extraction coupled with HPLC-UV for sensitive detection of multiple statins in tea-based functional foods 绿色快速磁固相萃取-高效液相色谱-紫外联用检测茶基功能食品中多种他汀类药物

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.lwt.2026.119148

Jian Gao , Jialong Wang , Jiejin Song , Yue Xing , Yuzhao Hou , Fengchao Wang , Jinghui Du , Jiang Wu , Liming Wang

{"title":"Green and rapid magnetic solid-phase extraction coupled with HPLC-UV for sensitive detection of multiple statins in tea-based functional foods","authors":"Jian Gao , Jialong Wang , Jiejin Song , Yue Xing , Yuzhao Hou , Fengchao Wang , Jinghui Du , Jiang Wu , Liming Wang","doi":"10.1016/j.lwt.2026.119148","DOIUrl":"10.1016/j.lwt.2026.119148","url":null,"abstract":"<div><div>The illegal addition of statins to tea-based products presents significant analytical challenges due to the complexity of the matrices involved. To address these challenges, we developed an ionic liquid-assisted magnetic solid-phase extraction (IL-MSPE) method coupled with HPLC-UV for the simultaneous determination of five statins. This protocol facilitates the rapid batch extraction of analytes within 6 min. The method demonstrated excellent linearity (R<sup>2</sup> ≥ 0.999, 0.1 to 20 μg/mL) and sensitivity, with limits of detection ranging from 0.022 to 0.054 μg/mL, and recovery rates between 89.2% and 117.5%. Density functional theory provided insights into a synergistic “dual-site” recognition mechanism, which is driven by π–π stacking, hydrogen bonding, and electrostatic interactions. Importantly, the method's compliance with green chemistry principles was validated by AGREE (0.77) and MoGAPI (90) metrics. Overall, this proposed workflow represents a reliable and high-throughput tool for monitoring unauthorized statin adulteration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119148"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406672","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