LWT - Food Science and Technology最新文献

{"title":"Factors affecting microbial transfer of Salmonella enterica Enteritidis PT 30 and potential surrogate Enterococcus faecium NRRL B2354 during dry cleaning","authors":"Jincheng Ma ,&nbsp;Zhipeng Liu ,&nbsp;Yu Liu ,&nbsp;Shaojin Wang ,&nbsp;Curtis L. Weller ,&nbsp;Long Chen","doi":"10.1016/j.lwt.2025.118544","DOIUrl":"10.1016/j.lwt.2025.118544","url":null,"abstract":"<div><div>Cross-contamination in dry food manufacturing environments contributes to <em>Salmonella</em> outbreaks in low-moisture foods (LMF). Dry cleaning methods are commonly used for cleaning interventions in LMF production environments. However, the influence of relevant factors on the transfer of <em>Salmonella</em> from food contact surfaces to cleaning tools during dry cleaning remains unclear. The survival of <em>Salmonella enterica</em> Enteritidis PT 30 (<em>S.</em> PT 30) and its potential surrogate, <em>Enterococcus faecium</em> NRRL B2354 (<em>E. faecium</em>), was evaluated on Stainless Steel, High-Density Polyethylene, and Nitrile Rubber surfaces over 28 days. The effects of bacteria type, surface material, surface roughness, normal force, and shear force on the transfer of <em>S.</em> PT 30 and <em>E. faecium</em> from three surfaces were investigated using the spot inoculation method during dry wiping with a custom-designed dry cleaning platform. Surface material did not significantly affect the survival of both bacteria over 4 weeks (<em>p</em> &gt; 0.05). Bacteria type, surface material, and normal force had significant effects (<em>p</em> &lt; 0.05) on the microbial transfer to the paper towel. Based on the experimental results, <em>E. faecium</em> can be a potential surrogate for surface survival but not microbial transfer. The microbial transfer data generated in this study could help develop risk-based cross-contamination intervention models.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118544"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156251","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":"Enhancing the quality and shelf life of Mazafati dates using alginate-coconut oil composite coatings with natural antimicrobials","authors":"Mohsen Zandi ,&nbsp;Abolfazl Golshan Tafti","doi":"10.1016/j.lwt.2025.118538","DOIUrl":"10.1016/j.lwt.2025.118538","url":null,"abstract":"<div><div>The current study examined the effects of alginate–coconut oil edible coatings enriched with cinnamon and cardamom essential oils (0.25–0.5 % v/v) and natamycin (0.025–0.05 % w/v), used alone or in combination, on the quality and shelf life of Mazafati dates stored at 0–4 °C for 180 days. In this study, seven coating treatments, including control and active combinations, were evaluated. Results showed that coatings—particularly the cinnamon essential oil + natamycin treatment—significantly reduced weight loss, microbial growth, and biochemical degradation compared to the control. Specifically, WL, F, <em>L*</em>, MC, TA, TSS, TPC, TSC, and RSC in the cinnamon essential oil-natamycin treatment at the end of the storage period were reduced to 37.39 %, 83.14 %, 99.18 %, 104.08 %, 43.52 %, 95.19 %, 116.27 %, and 91.06 % of the values observed in control, respectively, indicating better preservation or enhancement in treated samples. Furthermore, the coating treatment effectively inhibited microbial growth, such that after 180 days of cold storage, the total bacterial count (TBC) and total fungal count (TFC) in the cinnamon essential oil–natamycin treatment were 2.59 log CFU/g and 3.37 log CFU/g, respectively, compared to 6.11 log CFU/g and 7.45 log CFU/g in the control group—demonstrating a reduction of 3.52 and 4.08 log CFU/g, respectively. Sensory evaluation using a 9-point hedonic scale revealed that the combined treatments effectively preserved appearance, aroma, taste, and texture throughout storage. The findings also indicated strong correlations between physical, microbiological, chemical, and sensory characteristics. Overall, it can be concluded that alginate-coconut oil coatings containing cinnamon and cardamom essential oils and natamycin—especially the combined treatment of cinnamon essential oil and natamycin, which demonstrated a clear synergistic effect—can significantly enhance the shelf life and preserve the quality attributes of Mazafati date fruits without adversely affecting sensory properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118538"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156164","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":"Fabrication of soy protein amyloid fibril-chitooligosaccharide particles via covalent conjugation as an emulsifier and foam stabilizer for Pickering emulsion","authors":"Shuaizheng Wang ,&nbsp;David Julian McClements ,&nbsp;Jie Hou ,&nbsp;Yijun Zuo ,&nbsp;Lan Qinqin ,&nbsp;Hao Hu ,&nbsp;Peng Wang ,&nbsp;Fenghua Wu ,&nbsp;Xingquan Liu ,&nbsp;Changling Wu","doi":"10.1016/j.lwt.2025.118551","DOIUrl":"10.1016/j.lwt.2025.118551","url":null,"abstract":"<div><div>The emulsifying properties of food proteins can often be enhanced by covalent conjugates with carbohydrates, meeting the safety and functionality requirements for Pickering emulsions in industries such as food, pharmaceuticals, and cosmetics. This study aimed to covalently link soybean protein amyloid fibrils (SAFs) and chitooligosaccharides (COSs) using genipin as a natural cross-linker and with the assistance of ultrasonic treatment (400 W, 5 min) to prepare novel protein-based emulsifiers. The effects of pH value and SAF:COS mass ratio on the microstructure, physicochemical properties, and emulsifying/foaming properties of these composite nanoparticles were systematically investigated. The optimal preparation conditions were determined to be a pH of 7 and a mass ratio of 1:2 (SAF:COS). The foams stabilized by the nanoparticles prepared under these conditions possess excellent plasticity, while the corresponding Pickering emulsions exhibit high encapsulation efficiency (83.9 %) for β-carotene and remarkable storage stability. These research results indicate that genipin-crosslinked nanoparticles can serve as effective emulsifiers and foaming agents, capable of protecting hydrophobic nutrients and thus facilitating their wider application in commercial products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118551"},"PeriodicalIF":6.6,"publicationDate":"2025-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156250","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":"Dialdehyde starch cross-linked yeast protein gels for dysphagia management: Structure, IDDSI classification and directional peptide design","authors":"Binghong Gao ,&nbsp;Xingmeng Lei ,&nbsp;Yu Chen ,&nbsp;Ying Yang ,&nbsp;Yi Qin ,&nbsp;Yuyang Song ,&nbsp;Dongqing Ye ,&nbsp;Qing Sun ,&nbsp;Yanlin Liu","doi":"10.1016/j.lwt.2025.118532","DOIUrl":"10.1016/j.lwt.2025.118532","url":null,"abstract":"<div><div>To address food security challenges, developing sustainable edible protein products is crucial. In this study, dialdehyde starch (DS) effectively cross-linked yeast protein (YP), and an adjustable hydrogel with texture characteristics was developed, which was suitable for dysphagia diets. The YP solution after ultrasonic treatment was cross-linked with DS of different concentrations (2.5 %, 5 %, 7.5 %, 10 %). The results demonstrated that DS exerted a significant concentration-dependent regulatory effect on YP conformation. When the DS concentration increased from 2.5 % to 5 %, the YP conformation exhibited an unfolding-slight shrinkage transition. Further increasing the concentration to 10 % induced more pronounced conformational unfolding. During this process, DS transitioned from an initially dispersed state to a stacked arrangement, accompanied by strengthened intermolecular interactions, leading to a continuous decline in helicity and crystallinity with increasing concentration. According to the IDDSI framework, the YP-DS system exhibited Type 5 gel properties. During the digestion of YP, DS regulated the directional release of small molecules with low molecular weight peptides. This study demonstrated the potential of ds cross-linked YP gel as a novel, sustainable, safe and nutritious structurally modified food, providing a practical solution for the dietary management of patients with dysphagia.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118532"},"PeriodicalIF":6.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156219","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 formation in jasmine tea: insights from metabolomics and microbial community analyses during multiple scenting processes","authors":"Haozhen Li ,&nbsp;Kangkang Song ,&nbsp;Xiaohua Zhang ,&nbsp;Jian Hou ,&nbsp;Long Yang","doi":"10.1016/j.lwt.2025.118540","DOIUrl":"10.1016/j.lwt.2025.118540","url":null,"abstract":"<div><div>Jasmine tea is a classical example of flower-flavoured tea, produced by scenting tea leaves with jasmine flowers. Sensory evaluation, untargeted metabolomics, and ITS and 16S rRNA sequencing mapped the landscape of volatile compounds and microbial profiles of jasmine tea during scenting processes (zero, three, six times). Aroma evaluation showed that fragrance, floral, freshness, and persistence levels continuously increased with successive scenting processes. An aroma wheel was constructed based on differential volatile compounds, with floral, fruity, and green aromas dominating. Six key aroma compounds were identified through odor activity value (OAV), including ethyl 2-methylbutyrate (0, 19584.24, 21660.09), (Z)-hex-3-enyl acetate (282.95, 477.89, 473.38), 1-Hexanol (0, 5.55, 5.66), 6-Methyl-5-hepten-2-one (0, 46.10, 46.17), Benzyl alcohol (0.68, 1.12, 1.16), and Indole (6.36, 10.95, 11.46), which were identified as the primary aroma contributors. Significant microbial community shifts were observed, with a core functional microbiota consisting of nine bacteria genera (<em>Pelomonas</em>, <em>Bacillus</em>, <em>Stenotrophomonas</em>, <em>Staphylococcus</em>, <em>Sphingomonas</em>, <em>Pseudomonas</em>, <em>Microbacterium</em>, <em>Aureimonas</em>, and <em>Bosea</em>) and four fungi taxa (<em>Wallemia</em>, <em>Uwebraunia</em>, <em>Alternaria</em>, and <em>Penicillium</em>) showing significant correlations with aroma compounds. This study provides valuable insights into the key aroma compounds and core microorganisms involved in scenting process of jasmine tea.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118540"},"PeriodicalIF":6.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156218","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":"The polysaccharides from mixed-culture fermentation of huangjing: extraction, structural analysis and anti-lipid activity","authors":"Min Cai ,&nbsp;Wenjing Gao ,&nbsp;Yangchen Mao ,&nbsp;Zhenzhen Wang ,&nbsp;Jianwei Mao ,&nbsp;Ruyi Sha","doi":"10.1016/j.lwt.2025.118537","DOIUrl":"10.1016/j.lwt.2025.118537","url":null,"abstract":"<div><div>Huangjing (Polygonatum sibiricum) is a traditional medicinal and edible plant which requires processing, such as fermentation, to mitigate irritability and enhance functionality. During the fermentation, microorganisms will alter the structure and efficacy of polysaccharides. This study compared polysaccharides from aqueous extraction (AEPSP) and yeast-Rhizopus fermentation (FBPSP) to evaluate structural and bioactivity differences. FBPSP exhibited a complex monosaccharide profile dominated by D-galactose (26.58 %), glucose (25.43 %), and D-galacturonic acid (22.39 %), contrasting with AEPSP's glucose-rich composition (31.03 %). Structural analyses revealed that FBPSP had higher thermal stability, larger molecular weight (13.0 kDa), and more rough morphology, which attributed to microbial glycometabolism. In vitro, FBPSP significantly reduced lipid accumulation in HepG2 cells by 27 % and downregulated triglyceride, cholesterol, and low density lipoprotein (LDL-c) levels. The results of Western blot revealed that FBPSP modulated lipid metabolism via peroxisome proliferators-activated receptor alpha/platelet glycoprotein 4 (PPARα/CD36) suppression and carnitine palmitoyltransferase 1 (CPT-1) activation. Transcriptomics analysis highlighted tumor necrosis factor (TNF) and janus-activated kinase singal transducers and activators of transcriprion (JAK-STAT) pathways as potential regulatory targets. These findings demonstrate fermentation as a superior method to enhance huangjing polysaccharides' bioactivity, offering a sustainable alternative to traditional processing for managing lipid-related disorders.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118537"},"PeriodicalIF":6.6,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156222","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":"Process-Driven aroma Profiling: Decoding the temporal dynamics of aroma constituents in Niulanshan Erguotou Baijiu across divergent processing techniques","authors":"Zhen Wang ,&nbsp;Pei Zhang ,&nbsp;Tengfei Zhang ,&nbsp;Sen Zhou ,&nbsp;Haihui Lan ,&nbsp;Mingquan Huang ,&nbsp;Mehwish Ameer ,&nbsp;Xin-An Zeng ,&nbsp;Hai Chi ,&nbsp;Baoguo Sun","doi":"10.1016/j.lwt.2025.118536","DOIUrl":"10.1016/j.lwt.2025.118536","url":null,"abstract":"<div><div>The formation and evolution of aroma compounds during fermentation are fundamental to defining the sensory profile of Baijiu; however, the underlying dynamics remain poorly understood. Here, we systematically investigate temporal variations in volatile compounds throughout fermentation under two distinct Baijiu production processes—Qingzheng Qingcha and Hunzheng Xucha—using gas chromatography–ion mobility spectrometry. Notably, volatile compound enrichment peaked at day 13 in Dacha Jiupei (DC), day 5 in Ercha Jiupei (EC), and day 3 in Xucha Jiupei (XC). Gas chromatography–olfactometry–mass spectrometry further revealed 37, 39, and 33 aroma-active compounds in Dacha liquor, Ercha liquor, and Xucha liquor, respectively. Remarkably, isopropyl myristate was identified for the first time in light-flavor Baijiu. Linear discriminant analysis effectively classified fermentation samples from DC, EC, and XC, achieving accuracy rates of 78.57 %, 78.57 %, and 57.14 %, respectively, highlighting isopropyl myristate and phenylacetaldehyde as robust discriminative markers across all fermentation stages. This work provides deeper insights into the temporal evolution of aroma components, advancing our understanding of flavor development mechanisms in Baijiu fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118536"},"PeriodicalIF":6.6,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145156165","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":"Development and characterization of inulin–lecithin bigels with β-sitosterol and beeswax as structuring agents for spreadable fat applications","authors":"Lijuan Han ,&nbsp;Yingxin Chen ,&nbsp;Li Wang ,&nbsp;Mingwen Chen ,&nbsp;Junbo He ,&nbsp;Weinong Zhang ,&nbsp;Shuyi Li","doi":"10.1016/j.lwt.2025.118531","DOIUrl":"10.1016/j.lwt.2025.118531","url":null,"abstract":"<div><div>This study developed and investigated inulin–lecithin-based bigels (ILBs) incorporating β-sitosterol (SIT) or beeswax (BW) as crystalline structuring agents, aiming to improve the limited plasticity and weak structural properties of conventional ILBs. Both β-sitosterol and beeswax were employed to modulate the physical properties of bigels for their potential use as solid fat replacers. The addition of β-sitosterol or beeswax converted the control formulation from a free-flowing system into a structured bigel, with beeswax forming denser and more homogeneous crystalline networks. Control ILBs exhibited a hardness of 0.040 N, compared to 0.391 N for 4.5 %BW-bigel, confirming the significant structural enhancement. Microscopy, texture profile analysis, and oil/water-binding capacity tests indicated that beeswax more effectively enhanced gel strength, plasticity, and stability, especially at higher concentrations. In the beeswax group, increasing concentration from 1.5 % to 4.5 % raised hardness from 0.056 N to 0.391 N, and decreased TSI from 0.83 to &lt;0.15, indicating substantial enhancement in gel strength and stability. Rheological evaluations revealed that all bigels exhibited shear-thinning behavior, with BW-based bigels showing stronger viscoelastic properties than SIT-based ones. Thermal and crystallization studies further demonstrated that beeswax contributed to higher crystallinity, more thermally stable polymorphs, and BW-bigels showed a steep SFC decline from 20 °C to 40 °C, enhancing oral meltability while maintaining structure at refrigeration temperatures. Overall, beeswax showed greater efficacy than β-sitosterol in improving the structural and functional characteristics of ILBs, supporting its potential as a fat-structuring component in the development of reduced-fat spreadable systems. Sensory studies are needed to validate consumer acceptance in margarine-like spreadable products. Further studies are warranted to evaluate product stability and sensory attributes in real food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118531"},"PeriodicalIF":6.6,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119641","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":"Preservative-assisted vacuum packaging for shelf-life extension of salted kimchi cabbage using grapefruit seed extract and potassium sorbate","authors":"Se-Jin Park ,&nbsp;Sung-Gi Min ,&nbsp;Ji Hee Yang ,&nbsp;Young-Min Kim ,&nbsp;Hae-Il Yang ,&nbsp;Young-Bae Chung","doi":"10.1016/j.lwt.2025.118534","DOIUrl":"10.1016/j.lwt.2025.118534","url":null,"abstract":"<div><div>In this study, we aimed to evaluate the shelf-life extension for salted kimchi cabbage (SKC) achieved by preservative-assisted vacuum packaging (PAVP) and its practical applicability using a previously proposed Global Stability Index (GSI)-based prediction model. Physicochemical properties, morphological changes, and microbial dynamics of SKC were analyzed during storage. GSI values derived from experimental data were used to predict shelf life, with the first-order model most suitable for HS, HSV, and HSVG, and the second-order model optimal for HSVG based on RMSE and MAE. The estimated shelf life was 12 days for the HS, 14 days for SKC treated with natural preservative (grapefruit seed extract), and 15 days for SKC treated with chemical preservative (potassium sorbate), confirming a significant extension in the PAVP-treated groups. Notably, shelf-life extension with the natural preservative was comparable to that with the chemical preservative, suggesting both can be used based on consumer preference. These findings indicate that PAVP enhances SKC stability and quality while offering a practical shelf-life extension strategy with commercial potential.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"234 ","pages":"Article 118534"},"PeriodicalIF":6.6,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263828","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":"Estimation of soybean softening based on Raman spectral analysis of solubilized components in cooking water","authors":"Wenchao Li ,&nbsp;Takashi Watanabe ,&nbsp;Kasumi Nakagawa ,&nbsp;Takahisa Nishizu ,&nbsp;Teppei Imaizumi","doi":"10.1016/j.lwt.2025.118535","DOIUrl":"10.1016/j.lwt.2025.118535","url":null,"abstract":"<div><div>Dynamic and nondestructive monitoring of soybean softening during thermal processing is essential for ensuring consistent texture and quality in processed foods. However, achieving accurate and nondestructive assessment remains challenging, particularly in sealed high-temperature cooking conditions. Therefore, this study investigated the molecular changes in the proteins and pectin released into water during soybean boiling and their relationship with textural softening. Raman spectroscopy, both with and without the use of ethanol as an internal standard, was utilized to capture spectral variations. This was supported by chemical quantification of protein and pectin concentrations and texture analysis. Principal component analysis identified key Raman peaks at 682 cm⁻¹ (C–S), 558 cm⁻¹ (S–S), and 936 cm⁻¹ (glycosidic linkages), reflecting the accumulation of solubilized components and correlating strongly with textural softening (R² = 0.69–0.73). The addition of ethanol improved spectral stability across replicates without interfering with key molecular signals, enabling more consistent detection. These findings demonstrate that Raman spectroscopy, when standardized with an internal reference, offers a reliable, nondestructive method to assess soybean softening in real time. This approach provides a foundation for future applications in legume quality monitoring and industrial thermal processing control.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"233 ","pages":"Article 118535"},"PeriodicalIF":6.6,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119639","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}