LWT - Food Science and Technology最新文献_第9页

Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making 碘、硒和锌生物强化对面包用小麦粉和面团性能的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-01-29 DOI: 10.1016/j.lwt.2026.119099

Hind Belarbi , Fassil Kebede , Ingrid De Leyn , Filip Van Bockstaele , Pieter Vermeir , Erdinç Savaşlı , Ismail Cakmak , Gijs Du Laing

{"title":"Effects of iodine, selenium, and zinc biofortification on wheat flour and dough properties for bread making","authors":"Hind Belarbi , Fassil Kebede , Ingrid De Leyn , Filip Van Bockstaele , Pieter Vermeir , Erdinç Savaşlı , Ismail Cakmak , Gijs Du Laing","doi":"10.1016/j.lwt.2026.119099","DOIUrl":"10.1016/j.lwt.2026.119099","url":null,"abstract":"<div><div>Micronutrient deficiencies, or hidden hunger, remain a critical global nutritional challenge. Agronomic biofortification of staple crops like wheat with iodine (I), selenium (Se), and zinc (Zn) represents a promising solution to address this issue. This study assessed the impact of foliar-applied I, Se, and Zn, individually and in combination, on flour and bread quality in two wheat cultivars. In Bezostaja-1, biofortified whole wheat flour reached 619 μg/kg I, 623 μg/kg Se, and 75 mg/kg Zn, with white flour retaining 32 %, 74 %, and 23 %, respectively. Co-application of nutrients reduced protein content by ∼10 % and slightly decreased dough gas retention (77 %–75 %) yet had minimal effect on bread volume. Individually, Zn biofortification reduced loaf volume, whereas Se and I treatments maintained it. Moreover, pan loaf bread preserved more micronutrient concentrations than flatbread. Despite variations in micronutrient retention among bread types, biofortified wheat presents a sustainable approach to enhancing dietary micronutrient intake without compromising bread-making quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119099"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171901","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

Production of natural aroma powder by spray drying Bay Laurel (Laurus nobilis L.) essential oil-loaded emulsion 通过喷雾干燥月桂精油乳液制备天然芳香粉末

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-05 DOI: 10.1016/j.lwt.2026.119051

Seid Arman Mousavi , Hoda Shahiri Tabarestani , Elnaz Milani , Seid Mahdi Jafari

{"title":"Production of natural aroma powder by spray drying Bay Laurel (Laurus nobilis L.) essential oil-loaded emulsion","authors":"Seid Arman Mousavi , Hoda Shahiri Tabarestani , Elnaz Milani , Seid Mahdi Jafari","doi":"10.1016/j.lwt.2026.119051","DOIUrl":"10.1016/j.lwt.2026.119051","url":null,"abstract":"<div><div>Bay laurel (<em>Laurus nobilis</em> L.) essential oil (BLEO) is a potent biological and flavoring agent in the food industry. However, the significant obstacles to its industrial use have been its high volatility and its tendency to degrade quickly. To address this problem of instability, an emulsion formulation and spray drying approach for BLEO microencapsulation was developed using response surface methodology. The optimized emulsion employed a 25:75 maltodextrin-gum Arabic mixture as the wall material, with a core-to-wall ratio of 9.63:100, resulting in high viscosity (112.56 mPa s), a low creaming index (5.8%), and a minimum droplet size (611 nm). The optimal spray drying conditions (177 °C inlet temperature, 7.1 mL/min feed flow rate) produced microcapsules with high encapsulation efficiency (83.48%), low moisture content (5.74%), good solubility (71.7%), and a good wetting time (139 s). After encapsulation, GC-MS analysis of the volatile components showed that the compounds remained intact. SEM images revealed that the particles retained their round shape, smooth surfaces, and showed no cracks or defects. The results of this study demonstrate that spray drying is an effective method for creating stable BLEO microcapsules that could be used as natural flavoring and preservative agents in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119051"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171877","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 high-energy fluidic microfluidizer treatment on the physical stability, quality optimization and antioxidant activity of whole jackfruit (Artocarpus heterophyllus Lam.) slurry 高能流控微流控器处理对菠萝蜜全浆物理稳定性、品质优化及抗氧化活性的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-02 DOI: 10.1016/j.lwt.2026.119117

Tao Xuan , Chengsen Hou , Xiaoai Chen , Wendi Zhang , Yutong Zhang , Taotao Dai , Rong Liu , Yanjun Zhang , Xuan Zhang

{"title":"Effects of high-energy fluidic microfluidizer treatment on the physical stability, quality optimization and antioxidant activity of whole jackfruit (Artocarpus heterophyllus Lam.) slurry","authors":"Tao Xuan , Chengsen Hou , Xiaoai Chen , Wendi Zhang , Yutong Zhang , Taotao Dai , Rong Liu , Yanjun Zhang , Xuan Zhang","doi":"10.1016/j.lwt.2026.119117","DOIUrl":"10.1016/j.lwt.2026.119117","url":null,"abstract":"<div><div>Whole fruit juice retains most nutrients present in the fruit slurry; however, its high insoluble macromolecule content often leads to stratification and a compromised sensory quality. In this study, a high-energy fluidic microfluidizer (HEFM) was employed to prepare a whole <em>Artocarpus heterophyllus</em> Lam. slurry (WAS) and to investigate the effects of different treatment pressures (0, 30, 60, 90, 120 MPa) on the physicochemical properties and quality optimization of WAS. The results showed that HEFM treatment decreased the particle size by 74.1%, reduced the viscosity, while increasing the sediment weight ratio by 28.4% and lowering the instability index to 0.247. This was attributed to the formation of a water-retaining fiber network, which significantly improved the physical stability of WAS. Concurrently, HEFM treatment enhanced flavonoid release within the 0–90 MPa range, resulting in an approximate 30.7% increase at 90 MPa compared to the untreated group. However, at 120 MPa, HEFM treatment caused partial degradation of flavonoids, the total phenol content gradually decreased with increasing pressure, and the ABTS free radical scavenging ability was decreased by 77%, which was associated with increased color variation in WAS. Considering indicators such as physical stability, antioxidant activity and color, 90 MPa was identified as the optimal processing pressure for HEFM. This study pioneers the application of HEFM technology in jackfruit whole-fruit juice processing. Through parameter optimization, the juice stability was significantly improved while well preserving the active ingredients and sensory quality, providing practical processing insights for the industrial production of natural additive-free whole fruit juice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119117"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171835","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

Dual-crosslinked Flammulina velutipes protein-polysaccharide emulsion gels: Structural enhancement for bioactive delivery and 3D food printing 双交联金针菇蛋白多糖乳液凝胶：生物活性传递和3D食品打印的结构增强

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-01-29 DOI: 10.1016/j.lwt.2026.119107

Qianxi Han , Xiaoyue Han , Bo Liu , Lijing He , Wenjie Wang , Wenxuan Wang , Yanfen Cheng , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao

{"title":"Dual-crosslinked Flammulina velutipes protein-polysaccharide emulsion gels: Structural enhancement for bioactive delivery and 3D food printing","authors":"Qianxi Han , Xiaoyue Han , Bo Liu , Lijing He , Wenjie Wang , Wenxuan Wang , Yanfen Cheng , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao","doi":"10.1016/j.lwt.2026.119107","DOIUrl":"10.1016/j.lwt.2026.119107","url":null,"abstract":"<div><div>Emulsion gels face challenges in practical application due to insufficient structural robustness, which limits both bioactive protection and 3D printing precision. To address this, we developed a dual-crosslinked Pickering emulsion gel using sustainable <em>Flammulina velutipes</em> protein-polysaccharide (FVP-FVSP) stabilizers and synergistic GDL/CaCO<sub>3</sub> coagulants. At optimal concentrations (1.5% GDL, 0.75% CaCO<sub>3</sub>), the gel exhibited a denser network and thicker interface layers, demonstrating superior rheological properties and structural integrity to singly crosslinked controls. Structural analyses revealed protein unfolding and enhanced hydrophobic interactions, contributing to excellent freeze-thaw stability (swelling rate: 4.08%) and water-holding capacity. The robust network provided exceptional protection for co-encapsulated β-carotene and tea polyphenols, significantly improving their bioaccessibility (52.2% and 46.1%, respectively) and antioxidant capacity (>90% ABTS scavenging). Furthermore, the gel exhibited excellent shear-thinning and elastic recovery, enabling high-fidelity 3D printing with a 96.22% Shape Fidelity Score. This work validates the dual-crosslinking strategy and positions the FVP-FVSP emulsion gel as a versatile platform for advanced nutraceutical delivery and precision food manufacturing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119107"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171841","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

Detection of sugar syrup adulteration in honey using ethanol isotope ratio mass spectrometry (EIM-IRMS) 乙醇同位素质谱法检测蜂蜜中糖浆掺假

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-09 DOI: 10.1016/j.lwt.2026.119139

Baris Ege Gulenc , Elif Gokçen Ates , Gokcem Tonyali Karsli , Ivan Smajlovic , Margarita Smajlovic , Bekir Gokcen Mazi , Samet Okuyan , Tahsin Demir , Fazıl Guney , Gokhan Akdeniz , Mecit Halil Oztop

{"title":"Detection of sugar syrup adulteration in honey using ethanol isotope ratio mass spectrometry (EIM-IRMS)","authors":"Baris Ege Gulenc , Elif Gokçen Ates , Gokcem Tonyali Karsli , Ivan Smajlovic , Margarita Smajlovic , Bekir Gokcen Mazi , Samet Okuyan , Tahsin Demir , Fazıl Guney , Gokhan Akdeniz , Mecit Halil Oztop","doi":"10.1016/j.lwt.2026.119139","DOIUrl":"10.1016/j.lwt.2026.119139","url":null,"abstract":"<div><div>Food adulteration, particularly in honey, poses a global concern due to its impact on product quality and safety. In this study, honey samples were produced under controlled feeding conditions, using syrups from C3 and C4 plants at varying levels. Free acidity, moisture content, pH, electrical conductivity, sugar composition, diastase activity, HMF, and proline content were analyzed to evaluate honey quality. While these parameters provided valuable insights into general quality and authenticity, they proved to be insufficient for the exact detection of adulteration. Although Isotope Ratio Mass Spectrometry (IRMS) is an established tool for this purpose, Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS) successfully identified C4-type adulteration, but failed to detect C3-type adulterants through δ<sup>13</sup>C analysis alone. The EIM-IRMS (Ethanol Isotope Measurement–Isotope Ratio Mass Spectrometry) method, which measures the non-exchangeable hydrogen isotope ratios (δD<sub>n</sub>) in ethanol derived from honey, demonstrates superior sensitivity in detecting C3-type adulteration. Ethanol δD<sub>n</sub> values for adulterated samples differed significantly from controls, enabling clear discrimination.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119139"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171843","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

Impact of Aspergillus cristatus on microbial community and flavor profile of fermented white tea cristatus曲霉对发酵白茶微生物群落及风味特征的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-04 DOI: 10.1016/j.lwt.2026.119126

Huini Wu , Xiuping Wang , Xiangrui Kong , Ruiyang Shan , Changsong Chen , Zhaolong Li , Wenquan Yu

{"title":"Impact of Aspergillus cristatus on microbial community and flavor profile of fermented white tea","authors":"Huini Wu , Xiuping Wang , Xiangrui Kong , Ruiyang Shan , Changsong Chen , Zhaolong Li , Wenquan Yu","doi":"10.1016/j.lwt.2026.119126","DOIUrl":"10.1016/j.lwt.2026.119126","url":null,"abstract":"<div><div>This study systematically investigated the impact of <em>Aspergillus cristatus</em> inoculation on quality of white tea (WT) using multi-omics approach. Integrating metagenomics with gas chromatography-mass spectrometry (GC-MS) analysis, this study assessed its effects on microbial community structure, functional gene expression, and volatile flavor profile. Metagenomics revealed <em>A. cristatus</em> significantly reshaped the microbial ecosystem to be the dominant fungus. Functional annotation showed it enhanced the abundance of energy production and conversion genes, while concurrently reducing antibiotic resistance genes (ARGs) and virulence factor genes (VFGs). GC-MS identified 205 differential volatile compounds; fermentation increased esters, ketones, and heterocyclics, and decreased acids and aldehydes. Relative odor activity value (rOAV) analysis identified key aroma compounds, benzaldehyde, ethyl 2-methylbutanoate, and 1-octen-3-ol, imparting almond, fruity, and mushroom notes. A strong positive correlation was found between <em>A. cristatus</em> and key aromas. This work elucidates the mechanistic role of <em>A. cristatus</em> in improving FWT quality through microbiome-flavor metabolome correlations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119126"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171936","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

A machine learning approach to predict texture and sensory attributes of beef meatballs treated with ultrasound and tea polyphenols 用机器学习方法预测超声和茶多酚处理过的牛肉肉丸的质地和感官属性

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-11 DOI: 10.1016/j.lwt.2026.119152

Zhou Qing, Wang Meile, Xu Yueling, Su Wen, Jin Wengang, Xi Linjie

{"title":"A machine learning approach to predict texture and sensory attributes of beef meatballs treated with ultrasound and tea polyphenols","authors":"Zhou Qing, Wang Meile, Xu Yueling, Su Wen, Jin Wengang, Xi Linjie","doi":"10.1016/j.lwt.2026.119152","DOIUrl":"10.1016/j.lwt.2026.119152","url":null,"abstract":"<div><div>The oxidative deterioration of processed meat products during storage remains a critical challenge in the food industry. Tea polyphenols (TP), as potent natural antioxidants, offer a solution for stability enhancement, though their application requires balancing functional efficacy with sensory constraints. This study investigated the effects of ultrasound-assisted TP incorporation (solutions of 0, 2, 4, and 6 g/100 mL, w/v; designated K0–K4) on the physicochemical stability, volatile fingerprint, and sensory profile of boiled beef meatballs. Results indicated that the K3 treatment (4 g/100 mL TP) significantly improved oxidative stability, reducing TBARs and peroxide values by approximately 33% and 22%, respectively, compared to the control. GC–IMS and E-nose analyses revealed that TP treatment reshaped the volatile fingerprint, characterized by the suppression of oxidation-derived aldehydes and sulfur-containing volatiles, alongside the enrichment of specific alcohols and esters (e.g., <em>trans</em>-3-hexenol and ethyl acetate). While sensory profiling identified dose-dependent astringency and textural modifications intrinsic to phenolic incorporation, SHAP-based interpretation of an Extra Trees model highlighted TBARs, moisture content, and sensory scores as the primary determinants of comprehensive quality. Among the evaluated levels, K3 emerged as a robust functional formulation, offering superior oxidation inhibition and structural stability. These findings suggest that ultrasound-assisted TP incorporation is a promising strategy for developing oxidation-resistant meat products, providing data-driven insights for future formulation optimization.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119152"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171788","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 ultrasonic-assisted microwave vacuum drying on physicochemical, nutritional, and quality of dried lotus seeds (Nelumbo nucifera Gaertn.) 超声辅助微波真空干燥对莲子干理化、营养及品质的影响

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-15 Epub Date: 2026-02-12 DOI: 10.1016/j.lwt.2026.119145

Weiwei Wang , Yuting Tian , Qing Li , Yanpi Li , Qisen Xiang

{"title":"Effects of ultrasonic-assisted microwave vacuum drying on physicochemical, nutritional, and quality of dried lotus seeds (Nelumbo nucifera Gaertn.)","authors":"Weiwei Wang , Yuting Tian , Qing Li , Yanpi Li , Qisen Xiang","doi":"10.1016/j.lwt.2026.119145","DOIUrl":"10.1016/j.lwt.2026.119145","url":null,"abstract":"<div><div>Ultrasonic-assisted microwave vacuum drying represents a promising technique for enhancing the quality of agricultural products. This study evaluates the effects of four drying techniques—hot air drying (HAD), microwave vacuum drying (MVD), airborne ultrasonic combined with microwave vacuum drying (USMVD), and waterborne ultrasonic pretreatment combined with microwave vacuum drying (US + MVD)—on the quality of lotus seeds. Results indicate that USMVD significantly improves product quality by lowering water activity to 0.38-0.45, increasing levels of slowly digestible and resistant starch, and boosting antioxidant capacity by up to 18.2% compared to traditional MVD. It also improves physical properties, reducing hardness by 20-54%, decreasing shrinkage, and better preserving color (<em>ΔE</em> reduction of 3.38-5.88%), while enhancing rehydration. Microstructural analysis suggests that USMVD better maintains cell structure and creates porous networks, explaining the improvements in quality. Principal component analysis revealed that the USMVD treatment was significantly correlated with excellent quality characteristics. Overall, these findings confirm that USMVD is an advanced drying method that combines ultrasonic and microwave-vacuum techniques to produce high-quality dried lotus seeds with improved functional and nutritional qualities.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119145"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385505","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

Optimization of zein electrospun nanofibers for nisin delivery: A promising bacteriocin template for active packaging applications 玉米蛋白电纺丝纳米纤维的优化：一种有前途的活性包装细菌素模板

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-06 DOI: 10.1016/j.lwt.2026.119007

Mohieddin Kazemi , Abdollah Jamshidi , Jebrail Movaffagh , Javad Aliakbarlu , Behrouz Ghorani , Behrooz Fathi

{"title":"Optimization of zein electrospun nanofibers for nisin delivery: A promising bacteriocin template for active packaging applications","authors":"Mohieddin Kazemi , Abdollah Jamshidi , Jebrail Movaffagh , Javad Aliakbarlu , Behrouz Ghorani , Behrooz Fathi","doi":"10.1016/j.lwt.2026.119007","DOIUrl":"10.1016/j.lwt.2026.119007","url":null,"abstract":"<div><div>This study aimed to evaluate how electrospinning parameters influence zein mean fiber diameter (MFD) and functionality with nisin incorporation, using Face Centered Composite Design (FCCD) and Response Surface Methodology (RSM) to assess four independent variables at three levels: zein concentration <strong>(</strong>225–265 g/L), applied voltage (10–30 kV), flow rate (1.0–4.0 mL/h), and tip-to-collector distance (10–20 cm). Model significance, accuracy, and predictive capability were confirmed by ANOVA, R<sup>2</sup>, adjusted R<sup>2</sup>, and predicted R<sup>2</sup>. Nisin-loaded fibers were also analyzed for tensile properties, hydrophobicity, and bioactivity. Zein concentration had the strongest effect on MFD (P < 0.0001), while voltage, flow rate, and tip-to-collector distance also showed significant influences (P < 0.05). Optimal conditions were 236 g/L zein, 10.1 kV voltage, 1.66 mL/h flow rate, and 19.88 cm tip-to-collector distance. Nisin release was slower at pH 6.3 than 3.8. Zein nanofibers containing 10 g nisin per kg zein showed antimicrobial activity against <em>L. monocytogenes</em> (12.22 mm inhibition zone) and 38.2 % DPPH radical scavenging. Overall, electrospun zein fibers showed antimicrobial, antioxidant, and sustained-release properties for active food packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119007"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185590","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

Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu 培养室内的空间位置决定了高温大曲的微生物演替和代谢特征

IF 6.6 1区农林科学

LWT - Food Science and Technology Pub Date : 2026-02-01 Epub Date: 2026-01-20 DOI: 10.1016/j.lwt.2026.119065

Wei Shi , Li-Juan Chai , Ju Guo , Ting Huang , Fang-Xiang Li , Yin-Ye Wang , Hong-Mei Zheng , Yang-Xue He , Jun-Lan Mei , Xiao-Juan Zhang , Zhen-Ming Lu , Zheng-Hong Xu

{"title":"Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu","authors":"Wei Shi , Li-Juan Chai , Ju Guo , Ting Huang , Fang-Xiang Li , Yin-Ye Wang , Hong-Mei Zheng , Yang-Xue He , Jun-Lan Mei , Xiao-Juan Zhang , Zhen-Ming Lu , Zheng-Hong Xu","doi":"10.1016/j.lwt.2026.119065","DOIUrl":"10.1016/j.lwt.2026.119065","url":null,"abstract":"<div><div>This study investigated the spatiotemporal variation of Daqu microbiota and physicochemical properties across spatial positions. Cluster analysis of temperature profiles from 78 monitoring points revealed six distinct patterns. Daqu in the central pile, with the longest ∼60 °C period, primarily formed black_Qu, while those at the top and edges, experiencing lower peak temperatures (∼50 °C), predominantly became white_Qu, with the transitional zones mainly forming yellow_Qu. Black_Qu exhibited the highest acidity, whereas white_Qu showed superior saccharification enzyme activity. Volatile profiling showed that white_Qu, yellow_Qu, and black_Qu were respectively enriched in nitrogenous compounds, alcohols and phenols, as well as acids, aldehydes, and ketones. Microbial community succession shifted from initial mesophilic (<em>Weissella</em>, <em>Lactobacillus</em>, <em>Leuconostoc</em>, <em>Wickerhamomyces</em>, <em>Candida</em>) to thermotolerant taxa. At the end of fermentation, black_Qu was dominated by <em>Saccharopolyspora</em>, <em>Kroppenstedtia</em>, and <em>Thermoascus</em>; yellow_Qu by <em>Kroppenstedtia</em>, <em>Oceanobacillus</em>, and <em>Thermoascus</em>; white_Qu by <em>Oceanobacillus</em>, <em>Bacillus</em>, and <em>Saccharomycopsis</em>. Mantel tests and linear mixed-effects models identified temperature, moisture, and total acidity as sequential and interactive drivers of microbial succession. Co-occurrence networks showed microbial communities dominated by positive correlations with modular structures, where bacterial networks were consistently more complex than fungal ones. These findings demonstrate that spatial environmental heterogeneity shapes distinct physicochemical and microbial profiles of different Daqu types.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119065"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036841","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