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

The natural product 3-Mercaptopropionic acid is a highly effective browning inhibitor by directly capturing polyphenol oxidase activity

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117425

Chang Ge , Xinyu Zhao , Guangcan Cui , Xinyue Jiang , PingPing Liu , Xueao Zheng , Chen Wang , Yalong Xu , Xiaozhan Qu , Peijian Cao , Tengfei Liu , Qiansi Chen

{"title":"The natural product 3-Mercaptopropionic acid is a highly effective browning inhibitor by directly capturing polyphenol oxidase activity","authors":"Chang Ge , Xinyu Zhao , Guangcan Cui , Xinyue Jiang , PingPing Liu , Xueao Zheng , Chen Wang , Yalong Xu , Xiaozhan Qu , Peijian Cao , Tengfei Liu , Qiansi Chen","doi":"10.1016/j.lwt.2025.117425","DOIUrl":"10.1016/j.lwt.2025.117425","url":null,"abstract":"<div><div>Polyphenol oxidase (PPO) is a key enzyme responsible for enzymatic browning, which significantly affects the quality and marketability of fresh-cut fruits and vegetables. 3-Mercaptopropionic acid (3-MPA) has been identified as a promising natural compound with potential anti-browning properties. This study investigated the efficacy of 3-MPA as an anti-browning agent for fresh-cut potatoes and tobacco leaf pulp. Various concentrations of 3-MPA were evaluated, with 50 mg/L identified as the optimal treatment level for inhibiting enzymatic browning while maintaining sensory quality. 3-MPA treatment enhanced antioxidant capacity, reduced PPO activity, and mitigated quinone formation in potato samples. Molecular docking simulations and dynamics analyses revealed that 3-MPA competitively binds to PPO's active site, forming a stable enzyme-inhibitor complex that effectively blocks substrate access. The inhibitory mechanism involves both direct enzyme interaction and pH reduction. 3-MPA demonstrated superior potency to conventional anti-browning agents, requiring lower concentrations for comparable effects. These findings provide insights into 3-MPA's molecular mechanism of action and establish its potential as a promising anti-browning additive for food preservation applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117425"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102500","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

Efficacy and mechanisms of antimicrobial peptide BP15 and its lipopeptides against citrus blue mold

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117378

Yu Lei, Aiyuan Lyu , Mengjuan Pan, Haowan Xu, Qingxia Shi, Dong Li

引用次数: 0

Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117437

Mengting Weng , Jinxiao Cheng , Tongtong Lei , Pufu Lai , Hongyu Wang , Xuanming Tang , Di Zhang , Yanfang Pan

{"title":"Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)","authors":"Mengting Weng , Jinxiao Cheng , Tongtong Lei , Pufu Lai , Hongyu Wang , Xuanming Tang , Di Zhang , Yanfang Pan","doi":"10.1016/j.lwt.2025.117437","DOIUrl":"10.1016/j.lwt.2025.117437","url":null,"abstract":"<div><div>Whole wheat is nutrient-rich and contains bioactive substances, but its poor processing qualities and rough taste make it less appealing to consumers. Recently, microbial fermentation has been widely used to improve cereal nutrition and processing properties. In this study, the effects of solid-state fermentation (SSF) with <em>Ganoderma lucidum</em> on nutritional quality, bioactive constituents and processing characteristics of wheat (<em>Triticum aestivum</em> L.) were studied. The results showed that the contents of ganoderic acid, ganoderma triterpenes, protein, lysine, methionine, tryptophan, vitamins B<sub>1</sub>, B<sub>3</sub>, B<sub>6</sub>, vitamin D, amylose, and soluble dietary fiber significantly increased, while the amounts of fat, amylopectin and insoluble dietary fiber decreased through determining dynamic changes over a 53-day fermentation. Meanwhile, the total phenolic content and antioxidant capacity of <em>Ganoderma lucidum</em> fermented wheat (LFW, 53 d) were markedly higher than those of unfermented wheat (0 d). LFW also exhibited decreased viscosity, water absorption index (WAI), and swelling power (SP), but increased water solubility index (WSI). SSF increased the storage (G′) and loss (G″) modulus of LFW flour doughs, indicating higher viscoelastic behavior. Thus, this study indicates that SSF can improve the nutritional value, processing characteristics, and adaptability of LFW, and there's great potential in using this process to create new types of mushroom-based food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117437"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102518","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

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117419

Katarzyna Waszkowiak , Agnieszka Makowska , Beata Mikołajczak , Kamila Myszka , Véronique J. Barthet , Magdalena Zielińska-Dawidziak , Dominik Kmiecik , Michalina Truszkowska

{"title":"Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties","authors":"Katarzyna Waszkowiak , Agnieszka Makowska , Beata Mikołajczak , Kamila Myszka , Véronique J. Barthet , Magdalena Zielińska-Dawidziak , Dominik Kmiecik , Michalina Truszkowska","doi":"10.1016/j.lwt.2025.117419","DOIUrl":"10.1016/j.lwt.2025.117419","url":null,"abstract":"<div><div>The aim of the study was to investigate the effect of fermentation of flaxseed cake with <em>Lactiplantibacillus plantarum</em> K06 on its composition (protein and phenolic profiles), functional properties (antioxidative activity, total phenolic content – TPC, water holding capacity – WHC, viscosity), and cyanogenic glucoside (CG) degradation. Samples were analysed during 48 h of fermentation. The 48 h fermentation caused an increase in low molecular weight protein fraction which constituting one-third of the total proteins. Moreover a slight decrease in the secoisolariciresinol diglucoside (SDG) (by 15%) and phenolic acid content (at least 7%) was observed in comparison to unfermented flaxseed cake. The antiradical activity and TPC increased (at 66% and 20% respectively), whereas the WHC and viscosity decreased (by 32% and 52%). Most of the changes occurred after 24 or 36 h of fermentation. Longer fermentation did not significantly influence the parameters. An additional benefit was the complete degradation of CGs after 24 h of fermentation. The experiment showed that fermentation with <em>L. plantarum</em> K06 effectively modified the properties of flaxseed cake, thus increasing its application as a food ingredient.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117419"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102521","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

Culture-independent analysis of the common microbiota of strawberry fruits

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117391

Jennifer Griese , Herbert Schmidt , Manfred Gössinger , Agnes Weiss

{"title":"Culture-independent analysis of the common microbiota of strawberry fruits","authors":"Jennifer Griese , Herbert Schmidt , Manfred Gössinger , Agnes Weiss","doi":"10.1016/j.lwt.2025.117391","DOIUrl":"10.1016/j.lwt.2025.117391","url":null,"abstract":"<div><div>The common microbiota of strawberry fruits was characterized by sequencing with a special focus on spoilage organisms. A comprehensive understanding of the microbiota of strawberries might reduce food loss by spoilage and facilitate the manufacture of safe products. Altogether, 19 samples of fresh strawberries from Spain, Germany, and Austria were collected and analyzed by Illumina amplicon sequencing. A shared microbiota of the investigated strawberries is represented by 16 bacterial and 14 fungal genera. Potential spoilage organisms including the genera <em>Bacillus</em>, <em>Cladosporium</em>, and <em>Botrytis</em> (in 95% of samples) were identified as part of this common microbiota of the analyzed strawberries. These spoilage organisms might pose a particular risk to pasteurized strawberry products by their ability to form spores. In this context, <em>Cladosporium herbarum</em> and <em>Botrytis caroliniana</em> could be of particular importance. Human pathogens already known to be associated with foodborne illness caused by strawberries were not identified in the microbiota of investigated strawberries. The present study underlines the importance of understanding the microbiota of strawberry fruits to produce safe and shelf-stable food from raw strawberries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117391"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143102643","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

Classification of bolete species and drying temperature using LC–MS and infrared spectroscopy and simultaneous prediction of their major compounds using chemometrics

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117393

Chuanmao Zheng , Honggao Liu , Jieqing Li , Yuanzhong Wang

{"title":"Classification of bolete species and drying temperature using LC–MS and infrared spectroscopy and simultaneous prediction of their major compounds using chemometrics","authors":"Chuanmao Zheng , Honggao Liu , Jieqing Li , Yuanzhong Wang","doi":"10.1016/j.lwt.2025.117393","DOIUrl":"10.1016/j.lwt.2025.117393","url":null,"abstract":"<div><div>Postharvest processing of wild edible mushrooms is an important subject, and drying increases the difficulty of species identification and affects their nutritional value, biological activity, and sensory properties. In this study, liquid chromatography-mass spectrometry (LC-MS), Fourier-transform near-infrared (FT-NIR) and Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics were used for the identification of species and quality assessment of dried boletes, a common bolete from Yunnan, China. The chemometric results revealed that LC-MS, FT-NIR, and FT-IR spectroscopy could identify boletes' species and drying temperature with an accuracy of 100.00% and 92.31%, respectively. FT-NIR combined with partial least squares regression (PLSR) was used to develop the calibration model. The coefficients of determination (R<sup>2</sup>c) of the calibration model for L-malic acid in different species and drying temperatures were 0.91 and 0.97, respectively. The predictive model (R<sup>2</sup>p) values ranged from 0.86 (drying temperature) to 0.97 (species). This study was based on infrared spectroscopy and organic acid data combined with chemometrics for effective qualitative identification and quantitative prediction of boletes. The method can be used for quality evaluation of edible mushrooms and other food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117393"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101508","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

Tannic acid cross-linked Poly(lactic-co-caprolactone/Gelatin electrospun nanofibrous membranes for blueberry preservation

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117388

Yiting Ye , Jiaqi Liu , Tingzi Yan , Yujia Yan , Jiangkai Fan , Xiao Zhang , Li Gan , Hui Chai , Guoying Zhou

{"title":"Tannic acid cross-linked Poly(lactic-co-caprolactone/Gelatin electrospun nanofibrous membranes for blueberry preservation","authors":"Yiting Ye , Jiaqi Liu , Tingzi Yan , Yujia Yan , Jiangkai Fan , Xiao Zhang , Li Gan , Hui Chai , Guoying Zhou","doi":"10.1016/j.lwt.2025.117388","DOIUrl":"10.1016/j.lwt.2025.117388","url":null,"abstract":"<div><div>Due to the huge waste caused by fruit mildew during transportation and storage, there is an urgent need to develop novel packing materials with antibacterial and degradable properties. Herein, poly(lactic-co-caprolactone)/Gelatin/Tannic acid (PLCL/GEL/TA) membranes were fabricated by electrospinning of PLCL and GEL to obtain PLCL/GEL membranes, followed by cross-linking with TA. The microstructures of PLCL/GEL/TA membranes were characterized by scanning electron microscope (SEM). The mechanical and wetting properties were evaluated by Instron universal material testing and Drop shape analysis system, respectively. The antibacterial and antioxidant properties were determined. The preservation properties of the membranes were evaluated using blueberry as a model fruit. The results showed that smooth and uniform microstructure was formed on all electrospun membranes. The PLCL/GEL/TA membranes exhibited enhanced mechanical property, wettability, biodegradability, antioxidant and antibacterial properties, when compared to PLCL/GEL membranes without TA treatment. In addition, these increased properties showed positive correlation with TA content. Besides, TA was slowly released from the PLCL/GEL/TA membranes, in a controlled and sustained manner. Moreover, the cytotoxicity assays confirmed the non-toxic nature of these membranes. Finally, the PLCL/GEL/TA membranes effectively inhibited decay degree, weight loss, and extended the shelf life of blueberries. Overall, the antioxidant, antibacterial, biodegradable and biocompatible PLCL/GEL/TA membranes exhibited remarkable preservation performance, demonstrating significant potential as novel packing materials.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117388"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101535","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

Quantitative detection of hidden milk allergens in hypoallergenic formulas through bottom-up proteomics, high-resolution mass spectrometry and the mechanism of D-ribose in reducing the allergenicity in vitro

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117446

Daokun Xu , Haolun Huang , Yang Yang , Yue Ying , Lingli Zong , Zhen Liu , Yumei Wang , Wenyan Hu , Xinmei Liu , Jun Yang

{"title":"Quantitative detection of hidden milk allergens in hypoallergenic formulas through bottom-up proteomics, high-resolution mass spectrometry and the mechanism of D-ribose in reducing the allergenicity in vitro","authors":"Daokun Xu , Haolun Huang , Yang Yang , Yue Ying , Lingli Zong , Zhen Liu , Yumei Wang , Wenyan Hu , Xinmei Liu , Jun Yang","doi":"10.1016/j.lwt.2025.117446","DOIUrl":"10.1016/j.lwt.2025.117446","url":null,"abstract":"<div><div>Cow's milk protein allergy (CMPA) has become a common public health concern and hypoallergenic formula is considered as an alternative during infancy. However, whether there are traces of cow's milk allergen (CMA) in hypoallergenic formulas, remains unknown. In this study, a tailored method was developed for the simultaneous detection of 6 CMA (namely, α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β-casein, and κ-casein) in hypoallergenic formulas using liquid chromatography-mass spectrometry. The protein of spiked hypoallergenic formula was extracted, digested and analyzed by Q-TOF mass spectrometry. Bioinformatical analysis using PEAKS software screened 15 peptides and 6 peptides were selected for quantitative analysis. Performances of the method were comparatively compared with those reported in literature and the VITAL. Screening for commercial hypoallergenic formula samples confirmed the existence of CMA in three pHF and two eHF (i.e., partially or extensively hydrolyzed formulas). Moreover, the glycation degree of CMA was found to be negatively correlated with the molecular sizes of the sugar. Subsequent photochemical, immunological, mass spectrometric analyses identified D-ribose as the most prominent sugar in reducing the allergenicity of CMA <em>in vitro</em>. This research thus provides a tool for monitoring traces of CMA in hypoallergenic formulas and a promising way of reducing the allergenicity through glycation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117446"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101544","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

Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117440

Yinghu Ma , Yuanyuan Wang , Jia Li , Bo Wang , Min Li , Tengzhen Ma , Yumei Jiang , Bo Zhang

{"title":"Volatile organic compound dynamics in Ugni Blanc and Vidal wines during fermentation in the Hexi Corridor (China): Insights from E-nose, GC-MS, GC-IMS, and multivariate statistical models","authors":"Yinghu Ma , Yuanyuan Wang , Jia Li , Bo Wang , Min Li , Tengzhen Ma , Yumei Jiang , Bo Zhang","doi":"10.1016/j.lwt.2025.117440","DOIUrl":"10.1016/j.lwt.2025.117440","url":null,"abstract":"<div><div>In this study, the dynamic changes of volatile organic compounds (VOCs) in Ugni Blanc and Vidal wines during different fermentation stages in the Hexi Corridor region (China) were comprehensively investigated using a combination of GC-MS, GC-IMS, and E-nose techniques. 71 and 63 VOCs were identified through GC-MS and GC-IMS, respectively, with esters, alcohols, aldehydes, and ketones comprising the predominant compounds. The fermentation process induced significant changes in the composition and concentration of VOCs. Furthermore, E-nose analysis demonstrated effective discrimination between Ugni Blanc and Vidal wines. The orthogonal partial least squares discriminant analysis and Random Forest models were employed to analyze GC-MS and GC-IMS data, facilitating the identification of VOCs that significantly influence these wines at various fermentation stages. By combining the calculation of OAV and ROAV, 9 potential key aroma compounds were identified, including (<em>Z</em>)-3-hexenyl acetate, isoamyl acetate, ethyl octanoate, ethyl laurate, 1-octanal, 1-pentanal, isobutyraldehyde, 1-octen-3-ol, and <em>β</em>-damascenone. This study provides valuable insights into the dynamic changes of VOCs during the fermentation of Ugni Blanc and Vidal wines, offering a foundation for improved fermentation control and enhanced wine quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117440"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101981","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 biological enzyme pretreatment on the kinetics, microstructure, and quality of vacuum drying of wolfberry

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2025-02-01 DOI: 10.1016/j.lwt.2025.117455

Tiejian Yuan , Da Zhang , Xiaoqiong Li , Peng Xu , Zhentao Zhang , Yu Yang , Junling Yang , Yan He , Ramadan ElGamal

{"title":"Effect of biological enzyme pretreatment on the kinetics, microstructure, and quality of vacuum drying of wolfberry","authors":"Tiejian Yuan , Da Zhang , Xiaoqiong Li , Peng Xu , Zhentao Zhang , Yu Yang , Junling Yang , Yan He , Ramadan ElGamal","doi":"10.1016/j.lwt.2025.117455","DOIUrl":"10.1016/j.lwt.2025.117455","url":null,"abstract":"<div><div>To explore the feasibility of enzyme pretreatment for optimizing the drying process of wolfberry, enzyme dewaxing pretreatment was used in this study firstly to enhance the vacuum drying rate and quality of wolfberry. This study investigated the effects of four single enzymes and a mixture of enzymes for dewaxing on the color, polysaccharides, flavonoids, total phenolics, and antioxidant capacity of wolfberry vacuum drying treatment. Compared to the untreated samples, the mixed enzyme treatment group exhibited a 57.29% reduction in drying time and a decrease in activation energy from 27.48 kJ/mol to 25.56 kJ/mol. Additionally, it demonstrated the highest rehydration rate, polysaccharide content, total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity, as well as the smallest color difference and water activity. Scanning electron microscopy revealed that these characteristics originate from the most pore microstructure. By selectively breaking down the wax layer, higher connectivity pores are formed to facilitate water migration and evaporation. The optimal process for enzyme dewaxing pretreatment is Pectinase + Cutinase, with a temperature of 50 °C and a soaking time of 30 min.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"217 ","pages":"Article 117455"},"PeriodicalIF":6.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143101997","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