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

Deciphering composition-structure-taste relationship of black tea-infusion via assessments of nanoparticles by centrifugal treatment

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-06 DOI: 10.1016/j.lwt.2025.117601

Yifan Li , Weichun Pan , Zhihui Feng , Feina Gu , Jianxin Chen , Fang Wang , Jieqiong Wang , Mingming Zhang , Chunmei Li , David Julian McClements , Junfeng Yin

{"title":"Deciphering composition-structure-taste relationship of black tea-infusion via assessments of nanoparticles by centrifugal treatment","authors":"Yifan Li , Weichun Pan , Zhihui Feng , Feina Gu , Jianxin Chen , Fang Wang , Jieqiong Wang , Mingming Zhang , Chunmei Li , David Julian McClements , Junfeng Yin","doi":"10.1016/j.lwt.2025.117601","DOIUrl":"10.1016/j.lwt.2025.117601","url":null,"abstract":"<div><div><em>Keemun</em> tea infusion was selected as a model system under various centrifugation speeds to build a relationship among chemical composition, properties of nanoparticles in tea infusion (Tea-NPs), and tea tastes via chemical analyses, sensory evaluation, and light scattering techniques. The research results showed that the hydrodynamic radius (<em>R</em><sub><em>h</em></sub>) of the Tea-NPs in the black tea infusion ranged from 100 to 250 nm, with a negative charge (−10 to −13 mV). The gyration radius (<em>R</em><sub><em>g</em></sub>) and zeta-potential assessments elucidated that Tea-NPs underwent structural modifications, which altered their size, shape, and compactness. High-speed centrifugation caused the dissolution of components such as polysaccharides in the Tea-NPs, and changes in the particle compactness and aggregation altered the structure of the Tea-NPs, resulting in an increase in <em>R</em><sub><em>h</em></sub>, while reducing the bitterness and enhancing the overall flavor of the tea infusion. This study highlights the important role of Tea-NPs in tea quality evaluation and their potential to drive innovative methods for improving tea product quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117601"},"PeriodicalIF":6.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrated transcriptome and proteome analysis reveals the regulatory mechanisms of citric acid and L-Cysteine treatment in mitigating browning and senescence of postharvest litchi fruit

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-05 DOI: 10.1016/j.lwt.2025.117604

Lu Xiao , Hua Huang , Wenwen Liu , Xue Li , Jie Zhao , Shuilian Liang , Qiwei Guan , Huiling Yan , Xu Wang , Yan Chen

{"title":"Integrated transcriptome and proteome analysis reveals the regulatory mechanisms of citric acid and L-Cysteine treatment in mitigating browning and senescence of postharvest litchi fruit","authors":"Lu Xiao , Hua Huang , Wenwen Liu , Xue Li , Jie Zhao , Shuilian Liang , Qiwei Guan , Huiling Yan , Xu Wang , Yan Chen","doi":"10.1016/j.lwt.2025.117604","DOIUrl":"10.1016/j.lwt.2025.117604","url":null,"abstract":"<div><div>Litchi is susceptible to browning and senescence after harvest, with a short shelf-life of only 2 days at room temperature. Our study optimized a preservative treatment (1% citric acid and 1g L<sup>−1</sup> L-cysteine), significantly enhanced the storage quality and extended the shelf-life of litchi fruit by 4–6 days. This treatment effectively reduced the respiration rate, decay rate, and browning degree of litchi fruit, lowered the level of malondialdehyde, protein carbonylation, and H<sub>2</sub>O<sub>2</sub>, as well as the activities of polyphenol oxidase (PPO), peroxidase (POD), and laccase (Lac) of litchi pericarp, while maintained the total soluble solids (TSS) and VC content of litchi pulp. Transcriptome and proteome analyses showed the treatment modulated oxidation-reduction system, phenylpropanoid and flavonoid biosynthesis pathways, fungal inhibition, and cell wall metabolism. Specifically, it promoted ascorbate peroxidase (APX) and superoxide dismutase (SOD) activity, maintained anthocyanin and total phenols (TPs) contents, improved the gene and protein expression levels of glutathione transferase (GST), L-ascorbate oxidase (AAO), FAD-binding proteins, dirigent proteins (DIRs), chitinases, cytochrome P450, and others. Our research presents an improved method to extend litchi fruit's shelf-life at room temperature and a theoretical foundation for further preservation mechanism studies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117604"},"PeriodicalIF":6.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the prebiotic potential of unpurified apple dietary fibre concentrate

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117608

Ana A. Vaz , Gemma Bellí , Gemma Oms-Oliu , Olga Martín-Belloso , Isabel Odriozola-Serrano

{"title":"Exploring the prebiotic potential of unpurified apple dietary fibre concentrate","authors":"Ana A. Vaz , Gemma Bellí , Gemma Oms-Oliu , Olga Martín-Belloso , Isabel Odriozola-Serrano","doi":"10.1016/j.lwt.2025.117608","DOIUrl":"10.1016/j.lwt.2025.117608","url":null,"abstract":"<div><div>Apple processing generates significant quantities of residues, harming the environment and leading to wasted functional ingredients, mostly Dietary Fibre (DF) and bioactive compounds. However, apple by-products could be introduced into the food chain as Unpurified Apple Dietary Fibre Concentrate (UADFC), which could serve as a health-promoting food ingredient. Hence, this study aims to characterise the nutritional and techno-functional properties of the UADFC and to evaluate its potential as a prebiotic. The results revealed that UADFC contained nearly 20% DF and a concentration of 4963 mg/kg of free phenolic compounds measured by HPLC. After <em>in vitro</em> gastrointestinal digestion, 5981 mg/kg of free phenolic compounds were found. The decrease in total phenolic compounds after <em>in vitro</em> colonic digestion (to 112 mg/kg) could be attributed to chemical transformations by the gut microbiota. Additionally, the digestion of UADFC increased the relative abundance of probiotic microorganisms such as <em>Bifidobacterium</em> and <em>Lactobacillus</em> spp., as analysed by qPCR. Furthermore, the digestion of UADFC released a significant amount of Short Chain Fatty Acids (SCFAs), particularly butyric acid (10.01 mM), as quantified using gas chromatography. This is likely related to the observed increase in <em>Bifidobacterium</em> and <em>Lactobacillus</em> spp. Based on these results, UADFC could be classified as a prebiotic.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117608"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143621468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117605

Qingfeng Yang , Xiaofu Zhang , Wenchun Fan , Lei Shao , Li Chen , Wei Yang , Simin Fan , Chaoqiao Zhu , Dequan Zhang , Chengli Hou

{"title":"Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage","authors":"Qingfeng Yang , Xiaofu Zhang , Wenchun Fan , Lei Shao , Li Chen , Wei Yang , Simin Fan , Chaoqiao Zhu , Dequan Zhang , Chengli Hou","doi":"10.1016/j.lwt.2025.117605","DOIUrl":"10.1016/j.lwt.2025.117605","url":null,"abstract":"<div><div>Extending the shelf life of fresh yak meat remains challenging, and the impact of packaging with different oxygen barrier properties on storage quality is unclear. In this study, the effects of oxygen barrier multilayer films (MFs) with oxygen transmission rates (OTR) range of 0–10, 20–100, and above 1000 cm<sup>3</sup>/m<sup>2</sup>/day, which are commonly used in the industry, on the quality and microbial community of yak meat during super-chilled storage were investigated. The results suggested MFs with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day significantly delayed pH increase while maintaining brightness and water holding capacity over a 10-day storage period. Texture analysis revealed the samples packaged with high oxygen barrier MFs exhibited higher hardness compared to other groups during the 15-day storage. Total viable counts (TVC) results indicated oxygen barrier MFs with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day could inhibit bacteria growth and extend the shelf life to 20 days (TVC <6.0 log CFU/g). Microbial community analysis revealed oxygen barrier MFs with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day reduced the relative abundance of <em>Pseudomonas</em> and overall diversity of the microbial community in yak meat after 20 days of storage. These results imply that oxygen barrier packaging with an OTR less than 56.0 cm<sup>3</sup>/m<sup>2</sup>/day is highly effective in yak meat preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117605"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562199","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of 7S/11S ratio on the physicochemical properties of soy protein isolate-linoleic acid films

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117610

Rongxue Zhou, Yuan Zhao, Linfan Shi, Zhongyang Ren, Wuyin Weng

{"title":"Effect of 7S/11S ratio on the physicochemical properties of soy protein isolate-linoleic acid films","authors":"Rongxue Zhou, Yuan Zhao, Linfan Shi, Zhongyang Ren, Wuyin Weng","doi":"10.1016/j.lwt.2025.117610","DOIUrl":"10.1016/j.lwt.2025.117610","url":null,"abstract":"<div><div>The effect of 7S/11S ratio on the physicochemical properties of soy protein isolate (SPI) and SPI-linoleic acid (LA) films was studied. The apparent viscosity in the film-forming solution and the oil droplet size in the film-forming emulsion increased with increasing 11S globulin ratio. The oil droplets in the SPI-LA films increased in number and floated to the surface when the 7S/11S ratio was 2:6. The tensile strength (TS) and elongation at break (EAB) of 7S globulin films were 9.45 MPa and 94.51%, respectively. The increase in the 11S globulin ratio increases the TS of SPI and SPI-LA films; however, their EAB did not change. As the 7S/11S ratio decreased, the water vapor transmittance of the SPI films and the SPI-LA films decreased, but their glass transition temperature and transparency values increased. The proportion of hydrogen bonds and non-disulfide covalent bonds in the SPI films and the SPI-oil films reduced with the increase in the 11S globulin ratio, whereas that of disulfide bonds and hydrophobic interactions increased. This study clarified the effect of 7S/11S ratio on the properties of SPI and SPI-LA films, providing the theoretical guidance for selecting suitable SPI for the preparation of edible films.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117610"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Texture characterization of semi-solid foods for older adults: Sensory analysis and instrumental approaches

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117582

Seo Yeon Lee , Seo-Jin Chung , Jeong-Won Lim , Mi Young Kim , Chung Hong Ha

{"title":"Texture characterization of semi-solid foods for older adults: Sensory analysis and instrumental approaches","authors":"Seo Yeon Lee , Seo-Jin Chung , Jeong-Won Lim , Mi Young Kim , Chung Hong Ha","doi":"10.1016/j.lwt.2025.117582","DOIUrl":"10.1016/j.lwt.2025.117582","url":null,"abstract":"<div><div>Food texture is a critical consideration in the development of food for older adults. This study focuses on the texture characterization of semi-solid foods tailored for older individuals with chewing/swallowing difficulties. The research involved sensory texture analysis of various semi-solid food products. Eighteen sensory texture attributes perceived at different stages of the ingestion process were developed. The intensities of these attributes were rated on a 15-point scale for each product. Instrumental texture analysis was also conducted, measuring hardness and viscosity according to standards for senior-friendly foods set by the Korean Industrial Standards (KIS). A back extrusion test profiled the product attributes on 17 texture parameters. These instrumental results were correlated with the sensory data using multiple factor analysis. Using the hierarchical clustering method, the products were categorized into three groups based on texture similarities. Results showed that all samples satisfied the level three criteria (masticatable with tongue) of the KIS for senior-friendly food. Positive correlations were observed between force-related parameters and sensory hardness, as well as parameters related to distance and viscosity. The texture profiling methods developed and the texture properties of the semi-solid samples profiled provide standards and references for the development of food for older people.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117582"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Handling practices and microbiological assessment of wooden and plastic cutting boards in domestic kitchens

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117606

Janaina Prieto de Oliveira , Dionice Capistrano da Silva , Leonardo Ereno Tadielo , Emanoelli Aparecida Rodrigues dos Santos , Evelyn Cristine da Silva , Aryele Nunes da Cruz Encide Sampaio , Fábio Sossai Possebon , Juliano Gonçalves Pereira

{"title":"Handling practices and microbiological assessment of wooden and plastic cutting boards in domestic kitchens","authors":"Janaina Prieto de Oliveira , Dionice Capistrano da Silva , Leonardo Ereno Tadielo , Emanoelli Aparecida Rodrigues dos Santos , Evelyn Cristine da Silva , Aryele Nunes da Cruz Encide Sampaio , Fábio Sossai Possebon , Juliano Gonçalves Pereira","doi":"10.1016/j.lwt.2025.117606","DOIUrl":"10.1016/j.lwt.2025.117606","url":null,"abstract":"<div><div>This study assessed the handling practices and microbiological characteristics of wooden and plastic cutting boards in households in a Brazilian city. A total of 100 boards were collected, along with a survey on their use. Bacteria were extracted from circular fragments (4.4 cm diameter) through sonication and analyzed for aerobic mesophilic bacteria, Enterobacteriaceae, <em>Pseudomonas</em> spp., <em>Listeria monocytogenes</em>, and <em>Escherichia coli</em>. Bacterial counts were expressed in log CFU/cm<sup>2</sup>, and pathogen presence was recorded. A 2.2 cm fragment was also examined via scanning electron microscopy. Survey results showed that 87% of food handlers used the same board for all foods, and 75% had used their board for over two years. Plastic boards had higher counts of aerobic mesophilic bacteria and Enterobacteriaceae (p < 0.05). However, newer wooden boards also showed high bacterial counts (p < 0.05). <em>L. monocytogenes</em> was detected in 3% of samples, and <em>E. coli</em> in 5%, with no significant differences between materials. These findings highlight cutting boards as potential cross-contamination sources and emphasize the presence of <em>L. monocytogenes</em>. Proper handling practices are essential to reducing contamination risks, especially in households.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117606"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multispectral methods combined with computer simulation to explore the binding mechanism of the azo pigment allure red to hemoglobin and myoglobin

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-03 DOI: 10.1016/j.lwt.2025.117603

Jingtao Pang , Yali Song , Lijuan Chen , Yilin Li , Fang Geng , Na Gan , Xinhui Wang , Qingling Wang , Tingting Zeng , Di Wu

{"title":"Multispectral methods combined with computer simulation to explore the binding mechanism of the azo pigment allure red to hemoglobin and myoglobin","authors":"Jingtao Pang , Yali Song , Lijuan Chen , Yilin Li , Fang Geng , Na Gan , Xinhui Wang , Qingling Wang , Tingting Zeng , Di Wu","doi":"10.1016/j.lwt.2025.117603","DOIUrl":"10.1016/j.lwt.2025.117603","url":null,"abstract":"<div><div>Allure Red (AR) is a standard food-grade azo pigment and is used in meat products, but the mode of action between allure red and meat-derived proteins is rarely reported. This paper selected two essential proteins in meat, hemoglobin (Hb) and myoglobin (Mb), as protein models to investigate their binding mechanisms with AR. The binding mechanism of AR to Hb/Mb and its conformational changes were investigated using multispectral and computer simulation experiments. The results show that the AR-Hb/Mb system is promoted to bind by hydrogen bonding and van der Waals force; the two systems have a static quenching mechanism at a single binding site. The binding constants (<em>K</em><sub>a</sub>) of the AR-Hb/Mb system are 2.59 × 10<sup>−4</sup> L/mol and 1.05 × 10<sup>−4</sup> L/mol at 277 K. The addition of AR has less effect on the secondary structure of Hb/Mb; the two systems still maintained the structure dominated by α-helix. Computer simulations also showed that the protein system remains stable with the addition of AR, but the Solvent Accessible Surface Area (SASA) increased; the trend was small and did not affect the overall stability of the protein. The study's results help provide theoretical references for the application of AR in related meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117603"},"PeriodicalIF":6.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A robust method for monitoring the growth and metabolism of probiotic bacteria in vitro

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-03 DOI: 10.1016/j.lwt.2025.117597

Jennifer Janovick , Justin A. North , Shiqi Zhang , Jiangjiang Zhu , Joshua J. Blakeslee , Emmanuel Hatzakis

{"title":"A robust method for monitoring the growth and metabolism of probiotic bacteria in vitro","authors":"Jennifer Janovick , Justin A. North , Shiqi Zhang , Jiangjiang Zhu , Joshua J. Blakeslee , Emmanuel Hatzakis","doi":"10.1016/j.lwt.2025.117597","DOIUrl":"10.1016/j.lwt.2025.117597","url":null,"abstract":"<div><div>Lactic acid bacteria are involved in many food, nutritional, and biotechnological applications, where carbohydrates are their main source of energy. Although the study of bacterial growth and metabolism <em>in vitro</em> offers several advantages, protocols detailing optimum conditions for a particular bacterium are often not well-established. The objective of this work was to develop a protocol with optimized bacterial growth and sampling conditions for a specific probiotic bacterium (<em>Lactiplantibacillus plantarum</em>) used a model system and apply this protocol to study the interaction between a substrate and this bacterium <em>in vitro</em> for downstream microbiological and metabolomic analyses. Here we detail an optimized medium composition (mCFBM 3) for controlled <em>L. plantarum</em> growth. Use of this medium allowed us to assess growth promotion, effects of treatments and select optimal time points during fermentative growth for downstream broad-spectrum (NMR, LC-MS) and targeted (fatty acid; LC-MS/MS) metabolomic analyses. While untargeted LC-MS analyses allowed for the putative identification of a wider range of products, NMR-based metabolomics proved an efficient and rapid tool for the analysis of major bacterial metabolites, allowing putative identification of the metabolic products formed per colony forming unit, and enabling monitoring of the production and degradation of compounds during fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117597"},"PeriodicalIF":6.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrating kinetic models and BP-ANN for predicting growth and shelf-life of Listeria monocytogenes in ready-to-eat salads

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-03-03 DOI: 10.1016/j.lwt.2025.117607

Wenqian Li , Qiongmin Wang , Zichen Deng , Yan Du , Yihuan Song , Tiangang Xu , Lei Shan , Jingyu Chen

{"title":"Integrating kinetic models and BP-ANN for predicting growth and shelf-life of Listeria monocytogenes in ready-to-eat salads","authors":"Wenqian Li , Qiongmin Wang , Zichen Deng , Yan Du , Yihuan Song , Tiangang Xu , Lei Shan , Jingyu Chen","doi":"10.1016/j.lwt.2025.117607","DOIUrl":"10.1016/j.lwt.2025.117607","url":null,"abstract":"<div><div>Ready-to-eat (RTE) salads are popular for their convenience and health benefits. However, their reliance on refrigeration increases the risk of contamination by <em>Listeria monocytogenes</em>. In this study, vegetable salads (VS) and salads with 10% (10S), 20% (20S), and 30% (30S) chicken breast were inoculated with a <em>L. monocytogenes</em> cocktail and stored at 4, 10, or 15 °C for 14 days. The results indicated that higher storage temperatures and longer durations significantly increased microbial activity. A positive relationship was observed between chicken breast content and total viable count (TVC) as well as <em>L. monocytogenes</em> growth. At the end of storage, the TVC in 30S was 8.57 ± 1.39 log CFU/g higher than that in VS. As determined by the logistic model, the highest maximum growth rate (<em>μ</em><sub>max</sub>) observed in 30S at 15 °C was 0.0589 ± 0.0004 log CFU·g<sup>−1</sup>·h<sup>−1</sup>. Salads with meat had a shelf life of up to 9 days, while the increase in <em>L. monocytogenes</em> in VS remained below 3.4 log CFU/g throughout the storage. Furthermore, the equation <em>μ</em><sub><em>max-30S</em></sub> = {0.0059 × (T + 25.9983)}<sup>2</sup> was used to indirectly optimize shelf-life assessments for retail salads and provide reliable estimations (R<sup>2</sup> = 0.9951). The study successfully incorporated the back-propagation artificial neural network (BP-ANN) to validate the accuracy of traditional kinetic models in predicting the <em>μ</em><sub>max</sub> of <em>L. monocytogenes</em>. An R<sup>2</sup> greater than 0.97 was achieved across all training data. These findings offer invaluable insights for optimizing storage practices and improving food safety risk assessments for RTE salads.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117607"},"PeriodicalIF":6.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0