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

Optimization of microwave assisted extraction of bioactive compounds in oregano and lovage ethanolic extracts 优化微波辅助萃取牛至和龙胆草乙醇提取物中的生物活性化合物

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-30 DOI: 10.1016/j.lwt.2024.116973

Ioana M. Bodea , Giorgiana M. Cătunescu , Adriana P. David , Roxana Vidican , Carmen R. Pop , Andreea Stănilă , Ancuța M. Rotar , Alfredo Palop Gómez

{"title":"Optimization of microwave assisted extraction of bioactive compounds in oregano and lovage ethanolic extracts","authors":"Ioana M. Bodea , Giorgiana M. Cătunescu , Adriana P. David , Roxana Vidican , Carmen R. Pop , Andreea Stănilă , Ancuța M. Rotar , Alfredo Palop Gómez","doi":"10.1016/j.lwt.2024.116973","DOIUrl":"10.1016/j.lwt.2024.116973","url":null,"abstract":"<div><div>Oregano and lovage contain a wide variety of bioactive compounds, but conventional extraction techniques usually generate small amounts of secondary metabolites. Thus, the extraction method and the recovery of these compounds represent a current challenge. The aim of this study was to optimize 3 microwave-assisted extraction (MAE) parameters, by response surface methodology (RSM), to obtain ethanolic bioactive extracts from oregano and lovage. The obtained extracts were assessed for their total phenolic content (TPC), antioxidant activity (AA), radical scavenging activity (I%), and antibacterial activity, by determining the minimal inhibitory concentration (MIC) against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. The ethanol concentration (X<sub>1</sub>: 40, 60 and 80%), microwave power (X<sub>2</sub>: 160; 480 and 800 W), and repetitions (X<sub>3</sub>: 1 to 10 times) were set as independent variables. The obtained models were validated with new experimental results, and confirmed for the 3 response parameters: TPC, AA, and I%. High-performance liquid chromatography (HPLC) was used to identify and quantify the main phenolic compounds in both optimum oregano and lovage extracts. The optimal extraction parameters were obtained with 49% ethanol, 160 W and 10 repetitions for oregano, whereas for lovage, 53% ethanol, 800 W power, and 10 extraction repetitions were optimal.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116973"},"PeriodicalIF":6.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593970","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

Engineered lipase from Thermomyces dupontii with improved thermostability for preparation of long-medium-long structured lipids 从双孔酵母菌中提取的工程脂肪酶具有更好的热稳定性，可用于制备中长结构脂质

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-30 DOI: 10.1016/j.lwt.2024.116948

Lilang Li , Kuntai Li , Ruiguo Cui , Fengjun Li , Jianrong Wang

{"title":"Engineered lipase from Thermomyces dupontii with improved thermostability for preparation of long-medium-long structured lipids","authors":"Lilang Li , Kuntai Li , Ruiguo Cui , Fengjun Li , Jianrong Wang","doi":"10.1016/j.lwt.2024.116948","DOIUrl":"10.1016/j.lwt.2024.116948","url":null,"abstract":"<div><div>Lipase from <em>Thermomyces dupontii</em> (TDL) shows great potential to prepare long-medium-long structured lipids (LML-SLs), but its poor thermostability represents a significant obstacle to further industrial application. Herein, a rational design based on structure and sequence analysis (including disulfide bond calculation and sequence alignment) was used to generate a more thermostable mutant. Compared with wild-type TDL, mutant M3 displayed a 9.1-fold, 7.2 °C and 10 °C increase in half-life (<em>t</em><sub><em>1/2</em></sub>) at 60 °C, the half-loss temperature (<em>T 50</em>) at 15 min and optimum temperature, respectively. Remarkably, the specific activity of mutant M3 was 49.1% higher than that of wild-type TDL. Molecular dynamics (MD) simulations showed that the structural flexibility of mutant M3 was reduced, which might contribute to the enhanced thermostability. Additionally, LML-SLs were synthesized from ethyl linoleate and tricaprylin with wild-type TDL and mutant M3. Compared with the wild-type TDL group, the LML-SL content of the mutant M3 group increased by 8.1%. This study will pave the way for the industrial application of TDL and provide valuable insights for enhancing the thermostability of other lipases.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116948"},"PeriodicalIF":6.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571385","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

Deciphering the aromatic signature of Taiping Houkui premium green tea: The role of key floral compounds and process control on volatile compounds 解密太平猴魁优质绿茶的香气特征：关键花香化合物和工艺控制对挥发性化合物的作用

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-30 DOI: 10.1016/j.lwt.2024.116970

Ge Jin , Tiehan Li , Chen Yang , Xing Du , Qianying Dai , Aoxia Li , Ruyan Hou

{"title":"Deciphering the aromatic signature of Taiping Houkui premium green tea: The role of key floral compounds and process control on volatile compounds","authors":"Ge Jin , Tiehan Li , Chen Yang , Xing Du , Qianying Dai , Aoxia Li , Ruyan Hou","doi":"10.1016/j.lwt.2024.116970","DOIUrl":"10.1016/j.lwt.2024.116970","url":null,"abstract":"<div><div>The production of premium green tea aroma remains a significant bottleneck, limiting the added value of tea products. This study aimed to compare and analyze the aroma compounds in premium (TPHK-CK) and common (TPHK) Taiping Houkui using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). A total of 35 volatile compounds were identified as odor-active components. Quantitative analysis revealed that 17 compounds were key aroma contributors in TPHK-CK, while 13 were significant in TPHK. Specifically, linalool, geraniol, <em>β</em>-ionone, 3-methylbutanal, and dimethyl sulfide were identified as key markers of aroma modification through aroma omission and addition experiments. Flavor omics analysis of metabolites during processing showed that the secondary roasting stage had a significant effect. Further adjustments to process conditions demonstrated that low-temperature secondary roasting could enhance overall aroma quality. This study underscores the potential of targeted flavor modulation to improve tea product quality and value.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116970"},"PeriodicalIF":6.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142578336","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

Comprehensive analysis reveals the contribution of “rolling-anaerobic” processing to the improved aroma, taste and color of GABA black tea 综合分析揭示了 "揉捻-厌氧 "加工对改善 GABA 红茶香气、口感和色泽的贡献

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-29 DOI: 10.1016/j.lwt.2024.116966

Dongzhu Huang , Hong Wang , Yuhan Wu , Chenyi Sun , Maoyin Fu , Ying Zhang , Yunqiu Yang , Xiaochun Wan , Yeyun Li , Qi Chen

{"title":"Comprehensive analysis reveals the contribution of “rolling-anaerobic” processing to the improved aroma, taste and color of GABA black tea","authors":"Dongzhu Huang , Hong Wang , Yuhan Wu , Chenyi Sun , Maoyin Fu , Ying Zhang , Yunqiu Yang , Xiaochun Wan , Yeyun Li , Qi Chen","doi":"10.1016/j.lwt.2024.116966","DOIUrl":"10.1016/j.lwt.2024.116966","url":null,"abstract":"<div><div>GABA black tea (GABT), produced by the combination of anaerobic treatment and Chinese traditional black tea processing technology, has a unique flavor and health benefits. However, how to manufacture high-quality GABT efficiently is the major challenge for this area. In this study, a processing improvement of multiple rolling-anaerobic treatment cycle was applied to prepare tailored GABTs, and their comprehensive quality including aroma, taste and color were analyzed. The sensory evaluation results showed that the improvement significantly optimized the overall GABT quality. The accumulation of linalool oxide Ⅰ, citronellol, etc. was the main reason for the superior aroma of tailored GABT, while the dynamic changes of sweet/umami amino acids, catechins and tea pigments played critical roles in the GABT taste and color quality formation during processing. Furthermore, correlation analysis was applied to determine the contribution of various processing steps. These findings provide a novel manufacturing method for high-quality GABT products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116966"},"PeriodicalIF":6.0,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571379","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

Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material 以蛋白质为原料的鱼肚的膨化可行性和挥发性化合物特征

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-28 DOI: 10.1016/j.lwt.2024.116963

Shuang Li , Yang Liu , Jiabo Huang , Na Sun , Jian Jiao , Xiuping Dong , Pengfei Jiang

{"title":"Feasibility of puffing and volatile compounds characteristics of fish maw, a protein-based raw material","authors":"Shuang Li , Yang Liu , Jiabo Huang , Na Sun , Jian Jiao , Xiuping Dong , Pengfei Jiang","doi":"10.1016/j.lwt.2024.116963","DOIUrl":"10.1016/j.lwt.2024.116963","url":null,"abstract":"<div><div>Dried fish maw is preferred by consumers due to its soft texture and rich nutritional profile. However, the market potential of fish maw is adversely affected by the complex pre-treatment processes and absence of ready-to-eat fish maw products. This study investigated the feasibility of applying puffing technology to fish maw as an example of protein-based raw materials, to guide the development of ready-to-eat fish maw products. Puffed fish maw obtained under optimal puffing conditions (230 °C for 3–4 min; 250 °C for 2–3 min) exhibited a fluffy microstructure and uniform pore arrangement. The primary volatile compounds identified in the puffed fish maw included aromatic components, ammonia, hydrides and short-chain alkanes. The release of aromatic components increased with increasing temperature and puffing time across the experimental groups (230 °C for 2–4 min and 250 °C for 2–4 min). The application of specific puffing conditions (230 °C for 3 min, 230 °C for 4 min, 250 °C for 2 min and 250 °C for 3 min) facilitated the accumulation of volatile compounds such as octylaldehyde, nonylaldehyde, pentylaldehyde, heptylaldehyde, 3-octylone, 2-methyl-2-pentenal, 2-amylfuran, 2,6-dimethylpyrazine, trans-2-heptenal, (E, E)-2,4-octadienal, trans-2-pentenal, 2-hexenal, caprinal, 3-methyl-2-butenal, 2-methylpentenal and benzaldehyde.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116963"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571384","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

Characterization, antioxidant and antibacterial activity of neutral polysaccharides from oyster (Crassostrea rivularis) 牡蛎（Crassostrea rivularis）中性多糖的特性、抗氧化和抗菌活性

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-28 DOI: 10.1016/j.lwt.2024.116961

Jingru Chen , Liangwei Liu , Yulong Zhang , Yuehua Jiao , Juncai Hou , Fei Liu , Wenying Liu

{"title":"Characterization, antioxidant and antibacterial activity of neutral polysaccharides from oyster (Crassostrea rivularis)","authors":"Jingru Chen , Liangwei Liu , Yulong Zhang , Yuehua Jiao , Juncai Hou , Fei Liu , Wenying Liu","doi":"10.1016/j.lwt.2024.116961","DOIUrl":"10.1016/j.lwt.2024.116961","url":null,"abstract":"<div><div><em>Crassostrea rivularis</em> are the main edible economic shellfish rich in bioactive substances. Therefore, <em>Crassostrea rivularis</em> resources have high development prospects. This study aimed to analyze the biological activity of neutral oyster polysaccharide powder (OPS-1) to enhance the comprehensive utilization value of oysters. OPS-1 was purified from <em>Crassostrea rivularis</em> by hot water agglutination using DEAE-cellulose column chromatography. Experimental results showed that OPS-1 was predominantly composed of 97.41 g/100g glucose, linked by a β-glycosidic bond, and exhibited a triple-helical conformation with a molecular weight of 954.32 kDa. OPS-1 solution is relatively stable with 15.87 ± 0.66 mV of zeta potential. In addition, OPS-1 has good thermal properties and a high antioxidant capacity. The median inhibitory concentrations (IC<sub>50</sub> values) of OPS-1 on DPPH radicals, ABTS<sup>+</sup> radicals, OH radicals, and Fe<sup>2+</sup> chelating ability were 0.23, 2.96, 2.68 and 2.33 mg/mL, respectively. Meanwhile, OPS-1 could inhibit the growth of common food-borne pathogenic bacteria (<em>Escherichia coli</em>, <em>Salmonella</em> Typhimurium, and <em>Staphylococcus aureus</em>). The inhibition zone sizes were not significantly different from penicillin (p > 0.05). These findings indicate that OPS-1 may be a novel natural antioxidant and antimicrobial agent derived from animal sources, providing a rationale for further investigating oyster polysaccharides.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116961"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554734","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

Enhancing the synthesis of lactones and C6/9 volatile compounds of apricot by methyl salicylate during cold storage 冷藏期间水杨酸甲酯促进杏内酯和 C6/9 挥发性化合物的合成

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-28 DOI: 10.1016/j.lwt.2024.116962

Yuzhu Sun , Zhilei Du , Chanchan Sun , Xiulian Li , Meng Liu , Xiangquan Zeng , Hansheng Gong , Xinguang Fan , Shuyang Sun

{"title":"Enhancing the synthesis of lactones and C6/9 volatile compounds of apricot by methyl salicylate during cold storage","authors":"Yuzhu Sun , Zhilei Du , Chanchan Sun , Xiulian Li , Meng Liu , Xiangquan Zeng , Hansheng Gong , Xinguang Fan , Shuyang Sun","doi":"10.1016/j.lwt.2024.116962","DOIUrl":"10.1016/j.lwt.2024.116962","url":null,"abstract":"<div><div>The apricot fruit was prone to chilling injury symptoms in time of low temperature storage, resulting in a decline in aroma quality. The effect of methyl salicylate (MeSA, 0.1 mmol L<sup>−1</sup>, 1.0 mmol L<sup>−1</sup> and 2.0 mmol L<sup>−1</sup>) fumigation on aroma quality of apricot was studied in ‘Jintaiyang’ and ‘Pingdingxiang’ cultivars. The results demonstrated that 1.0 mmol L<sup>−1</sup> of MeSA could enhance the storage quality of apricots by inhibiting firmness decline, ethylene production, and respiration rate. The primary aroma volatiles identified in apricots were C6 volatile compounds, esters, and lactones. MeSA suppressed the activities of LOX (lipoxygenase) and ADH (alcohol dehydrogenase), resulting in reduced C6 alcohols. MeSA stimulated the contents of esters and lactones by enhancing the activities of HPL (hydroperoxidelyase), AAT (alcohol acyltransfera), and ACX (acyl-CoA oxidase). Consequently, this facilitated the revival of ‘fruity aroma’ in apricots at low temperature storage. Therefore, MeSA fumigation might be used as a potentially effective method for improving the aroma quality of apricots.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116962"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560778","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

Encapsulation of Boswellia essential oil by quinoa protein concentrate-cress seed gum complex coacervates: Enrichment of white cheese 藜麦蛋白浓缩物-菜籽胶复合共凝胶对乳香精油的包囊作用：白奶酪的富集

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-28 DOI: 10.1016/j.lwt.2024.116960

Gelareh Sargolzaee , Esmaeil Ataye Salehi , Elham Mahdian , Sara Naji-Tabasi

{"title":"Encapsulation of Boswellia essential oil by quinoa protein concentrate-cress seed gum complex coacervates: Enrichment of white cheese","authors":"Gelareh Sargolzaee , Esmaeil Ataye Salehi , Elham Mahdian , Sara Naji-Tabasi","doi":"10.1016/j.lwt.2024.116960","DOIUrl":"10.1016/j.lwt.2024.116960","url":null,"abstract":"<div><div>This study aimed to investigate the effects of varying concentrations of cress seed gum (CSG) and quinoa protein concentrate (QPC) on the properties of complex coacervates containing BEO were investigated. The results showed that the concentration of CSG significantly influenced the particle size and surface charge of the coacervates, while alterations in QPC concentration did not affect the zeta potential. The optimal formulation comprised 0.5% CSG and 4% QPC, yielding a particle size of 3742 nm and a zeta potential value of −31.8 mV. X-ray diffraction analysis and Fourier-transform infrared spectroscopy confirmed crystalline structure of coacervates and presence of molecular interactions between CSG and QPC, respectively. The coacervates exhibited superior thermal stability and a dense, compact structure compared to their unencapsulated components. The incorporation of these coacervates into the control white cheese resulted in enhanced dry matter content (from 18.15 to 19.94 %), elevated total protein levels (from 17.09 to 18.90 %), and a reduction in mold growth (from 8000 to 830 CFU/g). Sensory evaluation through hedonic test confirmed the effective masking of the BEO odor and flavor in the enriched white cheese. The developed QPC-CSG coacervates show promising potential for applications in both the food and pharmaceutical industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116960"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593984","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

Influence of aquaculture environments on the muscle quality of Golden Pompano (Trachinotus ovatus) in the Beibu Gulf: A multifaceted analysis of nutritional, textural, and flavor profiles 水产养殖环境对北部湾金鲳鱼（Tchinotus ovatus）肌肉质量的影响：营养、质地和风味的多方面分析

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-28 DOI: 10.1016/j.lwt.2024.116957

Ming-Jian Liu , Jie Gao , Hua-Yang Guo , Ke-Cheng Zhu , Bao-Suo Liu , Nan Zhang , Teng-Fei Zhu , Dian-Chang Zhang

{"title":"Influence of aquaculture environments on the muscle quality of Golden Pompano (Trachinotus ovatus) in the Beibu Gulf: A multifaceted analysis of nutritional, textural, and flavor profiles","authors":"Ming-Jian Liu , Jie Gao , Hua-Yang Guo , Ke-Cheng Zhu , Bao-Suo Liu , Nan Zhang , Teng-Fei Zhu , Dian-Chang Zhang","doi":"10.1016/j.lwt.2024.116957","DOIUrl":"10.1016/j.lwt.2024.116957","url":null,"abstract":"<div><div>Golden Pompano (<em>Trachinotus ovatus</em>) is a primary source of high-quality protein, yet its muscle quality is significantly influenced by varying aquaculture environments, impacting both nutritional value and marketability. This study aimed to assess the muscle quality of <em>T. ovatus</em> across estuary, nearshore, and offshore aquaculture environments in the Beibu Gulf. We employed standardized protocols to evaluate key quality parameters including basic nutritional components, amino acids, fatty acids, volatile substances, flavor nucleotides, and thermal stability through heat analysis. Data analysis was conducted using statistical comparisons across different environments to identify significant differences. Our results indicated that offshore aquaculture environments yielded <em>T. ovatus</em> with superior nutritional profiles, exhibiting higher moisture, ash, crude protein, and crude fat contents. Additionally, offshore-cultivated fish demonstrated better textural qualities and higher levels of essential amino acids, unsaturated fatty acids, and umami-flavor nucleotides. These findings highlight that offshore aquaculture environments optimize the muscle quality of <em>T. ovatus</em>, suggesting implications for environmental management and enhancing fish meat quality in aquaculture practices.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116957"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142578338","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

Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt 植物核桃酸奶与市售动物酸奶的营养和理化分析比较

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-10-28 DOI: 10.1016/j.lwt.2024.116959

Jiangxia Zhai, Jiaorui Zheng, Qiaoyu Jia, Yongliang Zhuang, Ying Gu, Xuejing Fan, Yangyue Ding

{"title":"Comparative nutritional and physicochemical analysis of plant-based walnut yogurt and commercially available animal yogurt","authors":"Jiangxia Zhai, Jiaorui Zheng, Qiaoyu Jia, Yongliang Zhuang, Ying Gu, Xuejing Fan, Yangyue Ding","doi":"10.1016/j.lwt.2024.116959","DOIUrl":"10.1016/j.lwt.2024.116959","url":null,"abstract":"<div><div>This study aims to investigate better alternatives to animal milk sources for yogurt production. Walnut yogurt was produced by fermentation with <em>Lactiplantibacillus plantarum</em>, a member of the genus <em>Lactobacillus</em>. Its nutritional value and physicochemical properties were analyzed and compared with those of animal yogurts. The results showed that: compared to walnut milk, fermentation resulted in an increase in the content of organic acids (2260.00 mg/kg), total phenolic content (19.23 μg/ml) and DPPH free radical scavenging activity (94.61%) of walnut yogurt. In addition, the content of bitter amino acids in walnut yogurt was reduced by 92% and the flavor quality and antioxidant activity were improved. The content of protein (5.67 g/100g), fat (54.85 g/100g), total solids (19.40 g/100g), total free amino acids (441.39 μg/mL) and bioactivity of walnut yogurt were higher than those of commercially available animal yogurt. Walnut yogurt was found to be acceptable by sensory evaluation. Overall, walnut yogurt had different physicochemical properties (such as total solids content) and higher nutritional value (including antioxidant activity) compared to animal yogurt. This study highlights the differences and advantages between plant-based yogurt and animal-based yogurt, and provides a scientific basis for further optimizing the formula and production process of plant-based yogurt.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116959"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593989","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