LWT - Food Science and Technology最新文献

{"title":"Ultrasound-assisted extraction, optimization, purification of gallic acid from walnut green husk and analysis of their antioxidant and antibacterial properties","authors":"Junhai Liu,&nbsp;Xiaosha Guo,&nbsp;Tengteng Yang,&nbsp;Xiaohui Ji,&nbsp;Yinku Liang,&nbsp;Xiaoyun Lei,&nbsp;Wei Liu","doi":"10.1016/j.lwt.2025.118062","DOIUrl":"10.1016/j.lwt.2025.118062","url":null,"abstract":"<div><div>The walnut green husk (WGH), a byproduct of food industry processing, is often discarded as waste. This study presents a comprehensive and efficient approach for the extraction, purification, and characterization of gallic acid (GA) from WGH. Using response surface methodology (RSM), optimal extraction conditions were determined, achieving a GA yield of 15.585 % under the following parameters: ethanol volume fraction of 73 %, solid-liquid ratio of 1:30 g/mL, ultrasonic temperature of 65 °C, and ultrasonic time of 43 min. GA was further purified through macroporous resin adsorption, with ADS-17 exhibiting the highest adsorption capacity. Under optimal conditions, the adsorption capacity reached 0.89 mg/g, desorption efficiency was 75 %, and GA purity was 83.07 %. Compared with the crude extract of gallic acid (CEGA) and a pure GA standard solution, the purified extract of gallic acid (PEGA) showed significantly increased antioxidant activity. The scavenging efficiency of DPPH· and ABTS·⁺ free radicals increased linearly with GA concentration. PEGA also demonstrated potent antibacterial activity against <em>Staphylococcus aureus</em> (<em>S. aureus</em>), <em>Escherichia coli</em> (<em>E. coli</em>), and <em>Candida albicans</em> (<em>C. albicans</em>). These findings highlight the potential of GA extracted from WGH as a natural antioxidant and antimicrobial agent for applications in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118062"},"PeriodicalIF":6.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490357","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}

{"title":"Rapid identification of multiplex camellia oil adulteration based on lipidomic fingerprint using laser assisted rapid evaporative ionization mass spectrometry and data fusion combined with machine learning","authors":"Gongshuai Song ,&nbsp;Taijiao Xiang ,&nbsp;Ziming Xu ,&nbsp;Haina Hou ,&nbsp;Yangcheng Ge ,&nbsp;Haonan Lai ,&nbsp;Danli Wang ,&nbsp;Tinglan Yuan ,&nbsp;Ling Li ,&nbsp;Ziyuan Wang ,&nbsp;Mengna Zhang ,&nbsp;Liting Ji ,&nbsp;Jinyan Gong ,&nbsp;Qing Shen","doi":"10.1016/j.lwt.2025.118078","DOIUrl":"10.1016/j.lwt.2025.118078","url":null,"abstract":"<div><div>Camellia oil (CAO) is a high-value edible oil with numerous health benefits; however, its authenticity is often compromised by adulteration with cheaper oils. This study proposes a rapid and robust authenticity analysis method for CAO using laser-assisted rapid evaporative ionization mass spectrometry (LA-REIMS) with complementary analytical techniques and chemometric analysis. Fatty acid composition, attenuated total reflectance Fourier transform infrared spectroscopy spectral fingerprinting, ¹H nuclear magnetic resonance spectroscopy, and color analysis were employed to characterize CAO. Although traditional methods exhibited limitations in detecting low-level adulteration (&lt;40 %), LA-REIMS provided detailed lipidomic fingerprints with minimal sample pretreatment and high throughput. By applying both low- and mid-level data fusion strategies to combine LA-REIMS data with GC and developing eight machine learning classification models, including logistic regression, k-nearest neighbor, support vector machine, decision tree, neural network, Kalman filter, linear discriminant analysis, and random forest (RF), substantial improvements in classification accuracy were achieved. Among these, the RF model, particularly when paired with mid-level data fusion, attained an accuracy of 99.56 % in discerning authentic CAO from adulterated samples. These findings demonstrated the feasibility of a digital authenticity testing platform for enhancing food safety and quality control in the edible oil industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118078"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365152","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}

{"title":"Effect of peanut shell pretreatment on aqueous enzymatic extraction of polyphenol-enriched peanut oil","authors":"Li Wang,&nbsp;Jingnan Chen,&nbsp;Fusheng Chen,&nbsp;Wei Liu","doi":"10.1016/j.lwt.2025.118077","DOIUrl":"10.1016/j.lwt.2025.118077","url":null,"abstract":"<div><div>Peanut shells are widely recognized as a valuable source of natural polyphenols. To improve the quality of aqueous enzymatic peanut oil (AEPO), a polyphenol-rich AEPO was prepared by pretreating peanut shells by cell disruption technology and integrating them into the AEPO extraction process. The key process parameters were systematically optimized and the following conditions were identified as optimal: hemicellulase-cellulase-pectinase complex enzyme (1:1:1, <em>w</em>/<em>w</em>/<em>w</em>) at an enzyme dosage of 1 % (<em>w</em>/<em>w</em>), peanut shell addition of 7.5 % (<em>w</em>/<em>w</em>), solid-liquid ratio (peanut/water) of 1:4 (g/mL), enzymatic hydrolysis pH of 4.5, reaction temperature of 55 °C, and enzymatic hydrolysis time of 3h. Under these conditions, the polyphenol and resveratrol contents in the peanut oil (PO) increased significantly from 25.54 mg GAE/kg and 0.15 mg/kg to 169.84 mg GAE/kg and 1.73 mg/kg, corresponding to \"5.5-fold\" and \"10.5-fold\" enhancements, respectively. In addition, the yield of clear oil increased from 57.83 % without enzymes to 82.49 %. Furthermore, incorporating pretreated peanut shells during aqueous enzymatic extraction preserved oil quality while elevating the polyphenol content, thereby improving the nutritional profile and stability of PO.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118077"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490423","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}

{"title":"Aroma evolution in lychee Juice: Distinct effects of water kefir grains and liquid cultures on volatile profiles","authors":"Xuan Chen ,&nbsp;Junhan Xiang ,&nbsp;Kaifeng Chen ,&nbsp;Shuo Zhang ,&nbsp;Da Ma ,&nbsp;Shan Xiao ,&nbsp;Xiaoqin Pan ,&nbsp;Bo Wang ,&nbsp;Shuting Zhang ,&nbsp;Ji-hui Wang","doi":"10.1016/j.lwt.2025.118071","DOIUrl":"10.1016/j.lwt.2025.118071","url":null,"abstract":"<div><div>Water kefir, a traditional beverage made by fermenting sugary solutions or fruit juices with kefir grains, was consumed worldwide. This study employed gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the volatile profiles of lychee kefir beverages. 134 volatile compounds were found in the lychee kefir juice, with alcohols, esters, and ketones increased and aldehydes decreased. Notably, 26 distinct volatiles were found to distinguish lychee kefir juices. The predominant aromas were characterized as floral, fruity, and alcoholic, with key volatiles including rose oxide, geraniol, linalool, and citronellol. Multiple volatiles were annotated in KEGG and involved in various metabolic pathways to form the unique aroma profiles. The microbiota community in lychee water kefir shifted to a lactobacillus system after fermentation. The integration of GC-MS and GC-IMS methodologies provides a robust framework for understanding the aroma characteristics of lychee kefir beverages.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118071"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490424","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}

{"title":"Solvent-free microwave extraction and hydrodistillation extraction of essential oils from Syzygium cumini leaves: Comparative analysis of chemical constituents, in vitro and in silico approaches","authors":"G. M. Masud Rana ,&nbsp;Md. Jasim Uddin ,&nbsp;Md. Tariqul Islam ,&nbsp;Jaytirmoy Barmon ,&nbsp;Subarna Sandhani Dey ,&nbsp;Bijoy Chandra Ghos ,&nbsp;Mahci Al Bashera ,&nbsp;Prattay Karmaker ,&nbsp;Adity Karmakar ,&nbsp;Toufikur Rahman ,&nbsp;Tahmina Akter Chowdhury ,&nbsp;Mst Sarmina Yeasmin","doi":"10.1016/j.lwt.2025.118074","DOIUrl":"10.1016/j.lwt.2025.118074","url":null,"abstract":"<div><div>The essential oil (EO) from <em>Syzygium cumini</em> (L.) Skeels leaves holds significant potential due to its various medicinal and aromatic properties. The present study aimed to compare efficiency of EO extraction from <em>S. cumini</em> leaves using two distinct methods: solvent-free microwave extraction (SFME) and hydrodistillation extraction (HDE). Functional groups such as C-H, C=C, -OH and C=O were revealed by FTIR analysis, suggesting the existence of carbonyl compounds, hydroxyl compounds, alkanes, and alkenes. The GC/MS analysis identified total thirty-seven compounds where major components were isoledene (SFME-23.916 ± 0.178 %, HDE-25.332 ± 0.232 %), β-Pinene (SFME-10.662 ± 0.040 %, HDE-11.302 ± 0.010 %), α-Pinene (SFME-12.699 ± 0.239 %, HDE-9.755 ± 0.125 %) and α-ylangene (SFME-10.246 ± 0.167 %, HDE-10.318 ± 0.085 %). The antioxidant activity, total phenolic content and total flavonoid content of SFME were relatively higher (IC₅₀ 13.511 ± 0.102 ppm, 2.557 ± 0.138 mg GAE/g, 3.383 ± 0.125 mg QCE/g) than HDE (IC₅₀ 16.031 ± 0.121 ppm, 1.235 ± 0.110 mg GAE/g and 3.249 ± 0.022 mg QCE/g). The antimicrobial activity was evaluated by measuring zone of inhibition (ZOI) and minimum inhibitory concentration (MIC). EO extracted by SFME showed highest against bacteria <em>S. aureus</em> (ZOI-17.50 ± 1.87 mm, MIC-3.10 μL/mL) compared to HDE where ZOI-12.83 ± 1.03 mm, MIC-6.20 μL/mL for <em>S. aureus</em>. Molecular docking study also correlates antimicrobial test results. This comparative study demonstrates SFME as a promising method for efficiently obtaining quality essential oil from <em>S. cumini</em> leaves.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118074"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366332","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}

{"title":"Persistence and viability of SARS-CoV-2 lineages B.1 and EG.5.1 on plant-based foods: Implications for food safety and transmission","authors":"Giovanna Fusco ,&nbsp;Gerardo Picazio ,&nbsp;Sergio Brandi ,&nbsp;Lorena Cardillo ,&nbsp;Loredana Cozzolino ,&nbsp;Maurizio Viscardi ,&nbsp;Alessia Pucciarelli ,&nbsp;Federica Di Maggio ,&nbsp;Marcella Nunziato ,&nbsp;Esterina De Carlo ,&nbsp;Claudio de Martinis ,&nbsp;Francesco Salvatore","doi":"10.1016/j.lwt.2025.118076","DOIUrl":"10.1016/j.lwt.2025.118076","url":null,"abstract":"<div><div>Five years post-emergence of Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) the route of transmission through fomites is still discussed. Therefore, in the present study ten plant-based foods (apple, grape, fennel, carrot, lettuce, celery, tomato, radish, rocket, and cucumber). The matrices were artificially contaminated by spraying 50 μL of viral solution, and RNA persistence and viral viability were assessed via RT-qPCR, Vero E6 cell inoculum, and TCID50 assays, and analysed at seven time points (0.5–96 h post-contamination). The EG.5.1 variant demonstrated longer environmental stability, with viral RNA detectable on all matrices up to 96 h post-contamination except for celery (24 h), while lineage B.1 RNA was less persistent, particularly on carrot and rocket (24–48 h, respectively). Conversely, B.1 remained viable up to 4 h on most matrices, while EG.5.1 viability ceased by 30 min on grape, fennel, lettuce, and celery.</div><div>These results suggest that while food preparation practices such as washing and thermal processing effectively reduce the risk of viral presence, post-processing contamination may facilitate fomite-mediated transmission, particularly via raw products. These findings contribute to the ongoing evaluation of SARS-CoV-2 transmission routes and highlight the importance of stringent hygiene practices throughout the food supply chain.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118076"},"PeriodicalIF":6.0,"publicationDate":"2025-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469889","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}

{"title":"Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale","authors":"Dario Pavón-Vargas ,&nbsp;Krystina Simkova ,&nbsp;Alema Puzović ,&nbsp;Andres Moreno-Barreto ,&nbsp;Astrid Gędas ,&nbsp;Helen Murray ,&nbsp;Ibrahim Rabeeah ,&nbsp;Sebastian Rincon ,&nbsp;Ngoc Quynh Anh Truong ,&nbsp;Alberto Zavarise ,&nbsp;Hassan Zia ,&nbsp;Luca Sandei ,&nbsp;Massimiliano Rinaldi ,&nbsp;Stephane Georgé ,&nbsp;Mario Gozzi ,&nbsp;Manfred Gössinger ,&nbsp;Severin Guski ,&nbsp;Stefan Humel ,&nbsp;Jerneja Jakopic ,&nbsp;Carine Le Bourvellec ,&nbsp;Luca Cattani","doi":"10.1016/j.lwt.2025.118066","DOIUrl":"10.1016/j.lwt.2025.118066","url":null,"abstract":"<div><div>This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log reduction) on pilot-scale systems. Changes during 60 days of storage at 4 °C were also evaluated. HPP was the most effective method for retaining aroma compounds, with initial levels of 5.29 ± 0.03 mg/L, closely to the untreated samples, while TP showed the lowest retention (2.94 ± 0.13 mg/L). During storage, HPP-treated samples had a 41.6 % reduction in aroma compounds but still the highest remaining concentrations after storage compared to the other treatments. Key aroma markers, such as mesifurane, methyl and ethyl butyrate, were significantly better preserved in HPP and PEF treated samples compared to TP and OH. Phenolic content followed a similar trend: immediately after treatment HPP and PEF samples exhibited the highest total phenolic content (TPC), including anthocyanins like pelargonidin-3-glucoside, which constituted up to 81 % of total anthocyanins. Non-thermal methods (HPP and PEF) preserved phenolics better than TP, although differences between treatments were not significant after 60 days of storage. OH demonstrated intermediate performance due to its uniform heating process that minimized thermal degradation. Overall, non-thermal methods emerged as the most effective for preserving both aroma and phenolic profiles, followed by OH, while TP resulted in the greatest losses. These findings highlight the potential of non-thermal and alternative thermal technologies over thermal pasteurization to maintain the sensory and nutritional quality of fruit-based beverages.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118066"},"PeriodicalIF":6.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501188","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}

{"title":"Preserving Triticum biodiversity: high technological, nutritional, and sensory quality of whole wheat pasta from ancient, old, and evolutionary wheat varieties","authors":"Ottavia Parenti ,&nbsp;Eleonora Carini ,&nbsp;Camilla Cattaneo ,&nbsp;Margherita Dall’Asta ,&nbsp;Monica Laureati ,&nbsp;Francesca Scazzina ,&nbsp;Davide Fascioli ,&nbsp;Emma Chiavaro","doi":"10.1016/j.lwt.2025.118065","DOIUrl":"10.1016/j.lwt.2025.118065","url":null,"abstract":"<div><div>Whole meal spaghetti samples from ancient (Khorasan), old (Svevo x Senatore Cappelli, Senatore Cappelli), and one evolutionary population (EP) cultivated in two farms (Evoldur-N, Evoldur-F) were produced at industrial scale, and the technological, nutritional, and sensory properties were evaluated and compared to a modern whole meal semolina sample (CTR). Pasta samples showed optimal cooking times in the rage of 18′30″-22’. Significant differences were observed in lipid and protein contents of uncooked pasta samples. The cooking process significantly increased lipids and proteins and decreased the ash content of spaghetti. All pasta samples resulted very close to or beyond the threshold for the nutritional claim of 40 % slowly digestible starch on total available starch. Spaghetti produced with ancient, old, and EPs showed high technological quality in terms of water absorption, volume expansion, cooking loss, and texture. All pasta samples were highly appreciated by consumers, showing mean liking scores &gt;70 on a 100-mm linear hedonic scale. Overall, ancient, old, and EPs pastas revealed high quality features. These findings are relevant for the sensory, nutritional and sustainability consumers' needs, therefore, encouraging the cultivation of these wheats with positive impacts on biodiversity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118065"},"PeriodicalIF":6.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480065","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}

{"title":"Mixture design approach for the compositional optimization of cereal grain and legume toward improved biological activity","authors":"Narae Han,&nbsp;Moon Seok Kang,&nbsp;Yu-Young Lee,&nbsp;Jin Young Lee,&nbsp;Mihyang Kim,&nbsp;Hyun-Joo Kim","doi":"10.1016/j.lwt.2025.118073","DOIUrl":"10.1016/j.lwt.2025.118073","url":null,"abstract":"<div><div>Whole grain and legume are increasingly recommended as part of a healthy diet due to their beneficial properties. Blending these seeds can enhance their overall bioactivity. However, optimal mixing ratios remain to be determined. This study aimed to determine the optimal blend ratio of cereal grain and legume with enhanced biological activity using a mixture design approach. Three seed cultivars–sorghum (<em>cv</em>. Goeunchal), Italian millet (<em>cv</em>. Samdachal), and black soybean (<em>cv</em>. Soman)–were selected for their distinct compositional characteristics and potential lipase inhibitory activities. An optimal mixture was identified through response surface modeling, targeting maximized lipase inhibitory activity, along with improved antioxidant activity and extraction yield, and was validated by experimental confirmation. Compositional analyses revealed that Soman was rich in constituent amino acids and omega-3 fatty acids, Samdachal exhibited favorable lipid indices with low atherogenicity and thrombogenicity, and Goeunchal demonstrated superior protein efficiency and antioxidant potential. The optimized blend (64.415 % Goeunchal, 18.535 % Samdachal, and 17.050 % soman) exhibited a harmonized nutritional profile, with balanced amino acid composition and improved lipid quality. Compared to Samdachal, the optimized blend exhibited 26.39- and 1.45-fold higher DPPH radical scavenging and lipase inhibitory activities, respectively. These findings demonstrate that mixture design optimization can effectively integrate the complementary traits of individual seeds and produce a functionally enhanced seed blend with potential applications in health-promoting food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118073"},"PeriodicalIF":6.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144469885","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}

{"title":"Understanding the spoilage mechanism of refrigerated turbot (Scophthalmus maximus) using high-throughput sequencing combined with untargeted metabolomics","authors":"Xuan Wang ,&nbsp;Zhaoxiang Guo ,&nbsp;Ruizhen Qiao ,&nbsp;Li Liu ,&nbsp;Abdul-Nabi Jatt ,&nbsp;Yanlong Liu ,&nbsp;Caili Zhang","doi":"10.1016/j.lwt.2025.118072","DOIUrl":"10.1016/j.lwt.2025.118072","url":null,"abstract":"<div><div>Turbot is susceptible to spoilage during cold storage; however, the interaction between spoilage microorganisms and their metabolic pathway in refrigerated turbot remains unclear. Elucidating this relationship can help provide more effective strategies for the preservation of turbot. This study explored the changes in freshness indexes of refrigerated turbot, including microbial population and chemical indicators. The microbial community and metabolites in refrigerated turbot were analyzed using 16S rRNA sequencing and untargeted metabolomics. Results showed that the freshness of refrigerated turbot declined as the storage period extended, accompanied by yellowing of the fish. Metabolomic results identified 1159 significant differential metabolites during the storage of turbot. Metabolic pathway enrichment illustrated that purine metabolism, amino acid metabolism and biosynthesis, and pentose phosphate pathways, which are involved in the degradation process of fish, were the primary spoilage mechanisms of turbot. Eight potential spoilage biomarkers were identified, among which hypoxanthine, xanthine, Tyr-Leu, Phe-Asn, Gly-L-Phe, and L-Ala-L-Trp exhibited a significantly positive relationship with <em>Shewanella</em>, <em>Acinetobacter</em>, and <em>Brochothrix</em>, which were the dominant spoilage organisms in refrigerated turbot. Furthermore, L-glutamine and PC(20:5(5Z,8Z,11Z,14Z,16E)) exhibited a negative relationship with the abundance of <em>Psychrobacter</em>. These identified biomarkers can provide precise targets for the development of preservatives for aquatic products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118072"},"PeriodicalIF":6.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366481","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}