Current Research in Food Science最新文献_第9页

Decoupling microwave heating efficiency from food property variations: A reduced-gradient index metamaterial strategy for superior efficiency and uniformity 微波加热效率与食物性质变化的解耦：一种具有优越效率和均匀性的降低梯度指数的超材料策略

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-01-07 DOI: 10.1016/j.crfs.2026.101304

Fengming Yang , Yuanyuan Wu , Huayu Yang , Long Chen , Bowen Yan , Xuping Li , Xing Chen , Daming Fan

Microwave heating is recognized as a green processing technology; however, its energy conversion efficiency is often limited in practice due to variations in the shape, volume, and dielectric properties of heated samples, which hinder proper impedance matching. In this study, we propose a metamaterial-assisted microwave oven design that incorporates a wedge-shaped ceramic strip within the cavity to improve energy utilization and heating uniformity. The wedge-shaped ceramic, designed based on transformation optics theory, manipulate electromagnetic waves by converting waveguide-propagating waves into surface waves, thereby facilitating more efficient energy coupling into the food. A finite element-based multi-physics model for microwave heating was implemented in COMSOL software, and the effects of food rotation were simulated through co-simulation with MATLAB. Both simulation and experimental results demonstrated that the proposed method enables efficient heating of foods with varying geometries and components. For ready-to-eat foods, including curry rice, pasta, and congee with preserved egg and lean pork, microwave heating efficiency was maintained above 90 %. Compared to conventional turntable microwave ovens, this approach demonstrated improved heating uniformity, effectively reducing cold and hot spots during the heating process and resulting in higher overall food quality.

微波加热是公认的绿色加工技术；然而，在实际应用中，由于加热样品的形状、体积和介电性质的变化，它的能量转换效率往往受到限制，这阻碍了适当的阻抗匹配。在这项研究中，我们提出了一种超材料辅助微波炉设计，在腔内加入楔形陶瓷带，以提高能量利用率和加热均匀性。基于变换光学理论设计的楔形陶瓷，通过将波导传播波转换为表面波来操纵电磁波，从而促进更有效的能量耦合到食物中。在COMSOL软件中建立了基于有限元的微波加热多物理场模型，通过与MATLAB的联合仿真，模拟了食物旋转对微波加热的影响。仿真和实验结果表明，该方法可以有效地加热具有不同几何形状和成分的食品。对于即食食品，包括咖喱饭、意大利面、皮蛋瘦肉粥，微波加热效率保持在90% %以上。与传统的转盘微波炉相比，这种方法提高了加热的均匀性，有效地减少了加热过程中的冷热点，从而提高了食品的整体质量。

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引用次数: 0

A multiphase and multiscale mechanistic model for hot air drying of shiitake mushroom 香菇热风干燥多阶段多尺度机理模型

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-29 DOI: 10.1016/j.crfs.2025.101296

Lina Hu , Xin Jin , Yitong Xie , Jinfeng Bi , Ruud G.M. van der Sman

A mechanistic multiphase, multiscale model is proposed to simulate mushroom drying, incorporating shrinkage, Flory-Huggins theory for water activity, viscoelasticity, alongside the heat and mass transfer. The model describes moisture and temperature evolution, capturing unique features of mushroom drying dynamics, such as sustained internal evaporative cooling, and a rapid increase in product temperature near the end of drying. This model enables the interpretation of T₂ NMR investigations of drying, thereby revealing the conditions for the loss of cell membrane integrity. By integrating conductivity and NMR data, critical thresholds for maintaining cell membrane integrity were identified. The findings support further optimization of serial drying processes, while preserving membrane integrity for optimal rehydration.

提出了一个机械多相，多尺度模型来模拟蘑菇干燥，结合收缩，水活度的弗洛里-哈金斯理论，粘弹性，以及传热和传质。该模型描述了湿度和温度的演变，捕捉了蘑菇干燥动力学的独特特征，例如持续的内部蒸发冷却，以及干燥结束时产品温度的快速增加。该模型能够解释干燥的T2核磁共振研究，从而揭示细胞膜完整性丧失的条件。通过整合电导率和核磁共振数据，确定了维持细胞膜完整性的临界阈值。研究结果支持进一步优化系列干燥过程，同时保持膜的完整性，以获得最佳的再水化。

引用次数: 0

Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp 冷藏条件下早期微氧化监测：铁和氧化标志物预测草鱼品质损失

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-01-13 DOI: 10.1016/j.crfs.2026.101307

Xin Xiong , Ruifang Feng , Huijuan Zhang , Ning Ding , Shuai Zhuang , Yuqing Tan , Huawei Ma , Hui Hong , Yongkang Luo

Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce. We evaluated whether free iron, measured by a routine assay, can predict early quality loss in refrigerated grass carp. Fillets were stored at 4 °C for 0, 24, 48 and 120 h under control and deferoxamine (DFO) chelation. Free iron, lipid and protein oxidation markers (TBARS, MDA, TCA-soluble peptides) and the myofibril fragmentation index (MFI) were quantified; proteomics and histology provided mechanistic context. Simple linear models showed that iron alone accounted for most variance in deterioration endpoints (all p < 0.0001): R² = 0.9367 (TCA), 0.9237 (TBARS), 0.8834 (MDA) and 0.8494 (MFI). Calibrated slopes (ΔY per μg/g Fe) allow estimation of downstream damage from a single iron measurement; the TBARS cut-off of 0.10 mg MDA/mg meat was predicted at ∼38 μg/g iron, within the 24–48 h consumer window. DFO lowered iron (13 % at 120 h) and mitigated oxidative injury, supporting iron modulation as a control lever. Framing free iron as an early, single-parameter sentinel links mechanism to practice: routine iron monitoring with product-specific thresholds can trigger pre-emptive interventions (tighter temperature control, food-grade chelation/acidulation, antioxidant packaging) before overt spoilage, strengthening shelf-life management in chilled fish.

有效的冷链控制需要在明显变质之前识别出早期的质量恶化，然而对于冷藏鱼来说，简单的早期指标仍然很少。我们评估了是否游离铁，通过常规测定，可以预测早期质量损失冷藏草鱼。鱼片在4 °C下保存0、24、48和120 h，对照和去铁胺（DFO）螯合。测定游离铁、脂质和蛋白质氧化标志物（TBARS、MDA、tca可溶性肽）和肌原纤维断裂指数（MFI）；蛋白质组学和组织学提供了机制背景。简单线性模型显示，铁单独占恶化终点方差最大（p均为 <； 0.0001）：R2 = 0.9367 (TCA), 0.9237 (TBARS), 0.8834 （MDA）和0.8494 （MFI）。校准的斜率（ΔY每μg/g Fe）允许从单个铁测量中估计下游损害；TBARS临界值0.10 mg MDA/mg肉，预测为~ 38 μg/g铁，在24-48 h消费窗口内。DFO在120 h时降低铁（13 %）并减轻氧化损伤，支持铁调节作为控制杠杆。将游离铁作为一种早期的单参数哨兵机制与实践联系起来：常规铁监测与特定产品的阈值可以在明显变质之前触发先发制人的干预措施（更严格的温度控制、食品级螯合/酸化、抗氧化包装），加强冷藏鱼的保质期管理。

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引用次数: 0

In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs 植物性食物和成分的体外蛋白质消化率与生长猪标准化值的比较

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-01-13 DOI: 10.1016/j.crfs.2026.101311

Cristina Gómez-Marín , Natalia S. Fanelli , Beatriz Miralles , Hans H. Stein , Isidra Recio

In vitro methods for protein quality assessment have great potential, but to represent a real alternative, they need validation against in vivo data. In particular, there is a lack of data on plant protein sources, which are increasingly demanded as environmentally and ethically alternative to animal-based proteins. This study evaluated the digestibility and digestible indispensable amino acid score (DIAAS) of 17 plant-based substrates using an in vitro method based on an internationally harmonized protocol, and the results were compared with standardized ileal digestibility determined in pigs on the same substrates. Except for corn flakes, the in vitro protocol predicted the crude protein and amino acid digestibility, with absolute percent errors below 20 %. The effect of heat treatment on the rapeseed protein digestibility was also evidenced by the peptide profile of ileal contents, pointing to napin as the main contributor to the protein resistance. The presence of trypsin inhibitors in the sample could limit the use of in vitro methods; however, methodological adjustments such as the optimization of the substrate load can overcome this issue. These findings provide evidence of the applicability of in vitro digestion protocols for evaluating protein nutritional quality, advancing efforts to reduce the use of animals in nutrition science.

体外蛋白质质量评估方法具有巨大的潜力，但要代表真正的替代方案，它们需要针对体内数据进行验证。特别是，缺乏关于植物蛋白来源的数据，作为动物蛋白的环境和道德替代品，植物蛋白的需求日益增加。本研究采用基于国际统一方案的体外方法评估了17种植物基底物的消化率和可消化必需氨基酸评分（DIAAS），并将结果与猪对相同底物的标准化回肠消化率进行了比较。除玉米片外，体外方案预测粗蛋白质和氨基酸消化率的绝对误差在20% %以下。回肠内容物的肽谱也证明了热处理对菜籽蛋白质消化率的影响，表明napin是蛋白质抗性的主要贡献者。样品中胰蛋白酶抑制剂的存在可能限制体外方法的使用；然而，方法上的调整，如基板负载的优化可以克服这个问题。这些发现为体外消化方案在评估蛋白质营养质量方面的适用性提供了证据，推动了在营养科学中减少动物使用的努力。

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引用次数: 0

Network dynamics of international food waste trade: Evidence from the COVID-19 disruption 国际食物垃圾贸易的网络动态：来自COVID-19中断的证据。

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-02-02 DOI: 10.1016/j.crfs.2026.101336

Navid Mohammadi , Mehrdad Maghsoudi

This paper presents a comprehensive network analysis of global food waste management trade patterns before and after the COVID-19 pandemic. Using World Bank export data from 2015 to 2024, we construct directed, weighted networks to examine structural transformations in international trade relationships. Our analysis reveals three key findings: first, while network density and connectivity remained stable, we observed a 9% decrease in average trade volume post-pandemic, suggesting supply chain recalibration. Second, centrality metrics demonstrate the continued dominance of the United States and European nations, though with emerging economies like India and Brazil forming new strategic alliances. Third, community detection algorithms identify a significant reorganization of trade blocs, particularly the formation of a distinct Emerging Economies cluster separate from traditional Western networks. These findings contribute to ongoing discussions about resilience in global food systems, offering empirical evidence of how major disruptions reshape trade relationships while maintaining core structural integrity. The study provides policymakers with quantitative insights for developing more robust food waste management strategies within the circular economy framework.

本文对2019冠状病毒病大流行前后的全球食物垃圾管理贸易模式进行了全面的网络分析。利用世界银行2015年至2024年的出口数据，我们构建了定向加权网络，以检验国际贸易关系的结构性转变。我们的分析揭示了三个关键发现：首先，虽然网络密度和连通性保持稳定，但我们观察到大流行后平均贸易量下降了9%，这表明供应链需要重新校准。其次，中心性指标表明，尽管印度和巴西等新兴经济体形成了新的战略联盟，但美国和欧洲国家仍占据主导地位。第三，社区检测算法确定了贸易集团的重大重组，特别是形成了一个与传统西方网络分离的独特的新兴经济体集群。这些发现有助于正在进行的关于全球粮食系统恢复力的讨论，提供了经验证据，说明重大破坏如何在保持核心结构完整性的同时重塑贸易关系。该研究为决策者在循环经济框架内制定更有力的食物垃圾管理战略提供了定量见解。

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引用次数: 0

Divergent polyphenolic modulation of glucose oxidase activity across honey types: Implications for medical-grade honey standardization 不同蜂蜜类型的葡萄糖氧化酶活性的不同多酚调节：对医疗级蜂蜜标准化的影响。

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-02-26 DOI: 10.1016/j.crfs.2026.101366

Marcela Bucekova , Jana Godocikova , Simona Cigankova , Viktoriia Chirkova , Martin Safranek , Juraj Majtan

Glucose oxidase (GOX)-mediated hydrogen peroxide (H₂O₂) generation constitutes a critical determinant of honey's antimicrobial efficacy, yet biochemical mechanisms governing botanical-origin-dependent variations remain incompletely elucidated. Our previous immunodetection analysis revealed no variation in GOX protein abundance among honeys, indicating post-secretion biochemical modulation rather than differential enzyme deposition. This study investigated relationships among GOX enzymatic activity, total polyphenolic content (TPPC), colour intensity, and antimicrobial properties across 99 unprocessed Slovak honey samples representing three botanical classifications: blossom (n = 36), mixed blossom-honeydew (n = 23), and honeydew (n = 40) honeys. GOX activity demonstrated marked botanical origin-dependent variation, with mixed and honeydew honeys exhibiting significantly elevated enzymatic activity compared to blossom honeys (P < 0.001). Critically, TPPC exerted divergent modulatory effects on GOX catalytic efficiency: positive correlation in blossom honeys (rs = 0.69, P < 0.001) versus inverse correlation in honeydew honeys (rs = −0.38, P < 0.05). Optimal enzymatic activity occurred at TPPC concentrations of 40-50 mg gallic acid equivalents/100 g, suggesting threshold-dependent biochemical regulation. High-temperature thermal processing (100 °C, 15 min) completely abolished GOX activity through irreversible structural disruption of both enzyme and thermolabile phytochemicals. Proteinase K digestion followed by reconstitution with exogenous fungal GOX demonstrated significant activity enhancement (37-92%) in honeydew samples compared to controls, confirming phytochemical-mediated catalytic augmentation. Dialysis experiments (MWCO 3500 Da) revealed that honeydew honeys maintained GOX protein levels while losing enzymatic activity, providing definitive evidence that low-molecular-weight phytochemicals function as non-protein cofactors modulating catalytic efficiency. These findings establish that honey polyphenolic compounds critically regulate GOX-mediated H₂O₂ production, with implications for developing evidence-based quality control parameters for medical-grade honey standardization.

葡萄糖氧化酶（GOX）介导的过氧化氢（H2O2）生成是蜂蜜抗菌功效的关键决定因素，但控制植物来源依赖性变异的生化机制仍未完全阐明。我们之前的免疫检测分析显示，蜂蜜中GOX蛋白丰度没有变化，这表明分泌后的生化调节而不是差异酶沉积。本研究调查了99种未加工斯洛伐克蜂蜜样品中GOX酶活性、总多酚含量（TPPC）、颜色强度和抗菌特性之间的关系，这些样品代表了三种植物分类：开花（n = 36）、混合开花-蜜瓜（n = 23）和蜜瓜（n = 40）蜂蜜。GOX活性表现出明显的植物来源依赖性差异，与开花蜂蜜相比，混合蜂蜜和蜜瓜蜂蜜的酶活性显著升高（P 2O2产量），这对制定基于证据的医疗级蜂蜜标准化质量控制参数具有重要意义。

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引用次数: 0

Copigmentation of procyanidin dimers with malvidin-3-O-glucoside: Impacts on color and stability in model wine 原花青素二聚体与3- o -葡萄糖苷的共色素化：对模型酒颜色及稳定性的影响。

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2026-02-25 DOI: 10.1016/j.crfs.2026.101368

Yanping Guo , Zhongzheng Zhang , Zihao Ye , Yibin Lan , Xiaoming He , Xu Zhao

This study investigated the impacts of procyanidins B1 and B2, the predominant dimeric proanthocyanidins in red wine, on anthocyanin color and stability. A combination of spectrophotometry, thermodynamic analysis, time-dependent density functional theory calculations, and UHPLC-Q-TOF-MS was used. It was demonstrated that procyanidins B1 and B2 exhibit weak and comparable copigmentation abilities (K = 55.89 and 51.56 L mol⁻¹, respectively), significantly lower than monomeric flavan-3-ols. Their non-planar conformations impede optimal π-π stacking with malvidin-3-O-glucoside, resulting in minimal bathochromic shifts (up to 3 nm) and hyperchromic effects (up to 30 % at a 1:40 M ratio). Simulated aging experiments further revealed that neither dimer affected anthocyanin stability during storage. However, both procyanidin dimers induced yellow hues likely through oxidation, with procyanidin B2 exhibiting greater oxidative instability and a more pronounced yellowing effect than B1. These findings indicate that while procyanidins B1 and B2 are unlikely to directly alter anthocyanin color expression through copigmentation and may have minimal impact on anthocyanin stability, their self-oxidation represents a significant pathway for color evolution towards yellow hues.

本文研究了红葡萄酒中主要的二聚体原花青素B1和B2对花青素颜色和稳定性的影响。采用分光光度法、热力学分析、时变密度泛函理论计算和UHPLC-Q-TOF-MS相结合的方法。结果表明，原花青素B1和B2表现出较弱且相当的共色素化能力（K分别为 = 55.89和51.56 L mol-1），显著低于单体黄烷-3-醇。它们的非平面构象阻碍了与malvidin-3- o -葡萄糖苷的最佳π-π堆积，导致最小的深色偏移（高达3 nm）和高色效应（在1:40 M比下高达30%）。模拟老化实验进一步表明，两种二聚体都不影响花青素在储存过程中的稳定性。然而，两种原花青素二聚体都可能通过氧化引起黄色色调，其中原花青素B2比B1表现出更大的氧化不稳定性和更明显的变黄效果。这些发现表明，虽然原花青素B1和B2不太可能通过共色素化直接改变花青素的颜色表达，并且可能对花青素稳定性的影响很小，但它们的自氧化代表了颜色向黄色进化的重要途径。

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引用次数: 0

A comparative study of the nutritional and physiological potential of Xuta (edible Jatropha curcas L.) protein: Insights into its digestibility and effects on the intestinal barrier 食用麻风树蛋白营养和生理潜能的比较研究：其消化率及其对肠道屏障的影响

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-01 DOI: 10.1016/j.crfs.2025.101257

Mona Grünwald , Nabil Adrar , George Francis , Nils Rugen , Matthias Döring , Hans-Peter Braun , Tuba Esatbeyoglu

The growing demand for alternative plant-based proteins, coupled with the limitations of the sources currently available, highlights the importance of exploring novel options such as Xuta (edible Jatropha curcas L.), a promising though little known protein-rich crop. In this study, the quality, digestibility, and amino acid (AA) profiles of Xuta proteins were investigated, focusing on the influence of cultivar and harvest year, and comparing the results with those of common plant-based protein sources. Protein digestibility was assessed using the standardised in vitro digestion model INFOGEST, with the protein profiles analysed at each stage of digestion. Shotgun proteomics was performed to compare the protein composition across the digestive phases. Post-digestion AA profiles and their transepithelial transport were determined using a Caco-2/HT29-MTX intestinal co-culture model. The effects on the intestinal barrier integrity were assessed via transepithelial electrical resistance and paracellular permeability measurements. Xuta proteins were found to be comparable in digestibility to conventional plant proteins, resulting in high peptide and AA release during digestion and good essential AA profiles, while digestibility varied by harvest year. Notably, Xuta digests had no adverse effects on intestinal barrier function. These findings suggest that Xuta is a valuable alternative protein source offering favourable digestibility without compromising intestinal barrier integrity.

对替代植物性蛋白质的需求不断增长，加上目前可用来源的局限性，突出了探索新的选择的重要性，例如Xuta（可食用麻风树L.），一种有前途但鲜为人知的富含蛋白质的作物。本研究对徐塔蛋白的品质、消化率和氨基酸（AA）谱进行了研究，重点研究了品种和收获年份对徐塔蛋白的影响，并与常见植物性蛋白源进行了比较。采用标准化的体外消化模型INFOGEST评估蛋白质消化率，并在消化的每个阶段分析蛋白质谱。采用散弹枪蛋白质组学比较不同消化期的蛋白质组成。采用Caco-2/HT29-MTX肠道共培养模型测定消化后AA谱及其经上皮转运。通过经上皮电阻和细胞旁通透性测量来评估对肠屏障完整性的影响。徐塔蛋白的消化率与传统植物蛋白相当，在消化过程中肽和AA的释放量高，必需AA谱较好，但消化率因收获年份而异。值得注意的是，徐达消化对肠道屏障功能没有不良影响。这些发现表明，Xuta是一种有价值的替代蛋白质来源，具有良好的消化率，而不会损害肠道屏障的完整性。

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引用次数: 0

Unraveling the differences in meat flavor of duck and its regulatory mechanisms based on microbiomics, metabolomics, and flavoromics sequencing 基于微生物组学、代谢组学和风味组学测序，揭示鸭肉风味差异及其调控机制

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-16 DOI: 10.1016/j.crfs.2025.101281

Hengli Xie , Xinyue Hu , Shangmin Wang , Hehe Liu , Zongliang He , Hongjie Ji , Kunpeng Lv , Ting Zhu , Jiwen Wang

Consumers increasingly demand high-quality duck meat flavor, with reports showing notable flavor variations among different duck breeds. This study aims to clarify the flavor differences between Jinling white duck (JL), Cherry Valley duck (CV), and Liancheng white duck (LC), as well as to elucidate the regulatory mechanisms. Electronic-nose results revealed distinct flavor differences among LC, CV, and JL. The analysis showed that the JL vs. CV group contains 330 differential VOCs and 119 differential water-soluble compounds, while the JL vs. LC group has 112 differential VOCs and 74 differential water-soluble compounds. Metabolomic analysis of the pectoral muscle revealed 74 differential precursors compounds in the JL vs. CV comparison, and 147 in JL vs. LC comparison. Multi-omics analysis suggested that Anaerotruncus and Lautropia may negatively regulate the deposition of flavor precursor LPE O-14:1 in pectoral muscle, influencing 3-methyl-pentadecane and cholic acid levels, thereby affecting the duck meat flavor. These findings demonstrate that JL exhibits distinct flavor characteristics compared to LC and CV, providing valuable insights for meat quality improvement in the poultry industry.

消费者越来越需要高品质的鸭肉香精，有报告显示，不同品种的鸭肉香精存在显著差异。本研究旨在阐明金陵白鸭（JL）、樱桃谷白鸭（CV）和连城白鸭（LC）的风味差异，并阐明其调控机制。电子鼻结果显示，LC、CV和JL之间存在明显的风味差异。分析表明，JL vs CV组含有330种差异VOCs和119种差异水溶性化合物，而JL vs LC组含有112种差异VOCs和74种差异水溶性化合物。胸肌代谢组学分析显示，JL与CV比较有74种不同的前体化合物，JL与LC比较有147种不同的前体化合物。多组学分析表明，Anaerotruncus和Lautropia可能负向调节风味前体LPE O-14:1在胸肌中的沉积，影响3-甲基戊烷和胆酸水平，从而影响鸭肉风味。这些发现表明，与LC和CV相比，JL具有明显的风味特征，为家禽业的肉质改善提供了有价值的见解。

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引用次数: 0

Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis 用电子顺磁共振、化学成分和多变量分析评价特级初榨橄榄油的氧化稳定性

IF 7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2026-01-01 Epub Date: 2025-12-01 DOI: 10.1016/j.crfs.2025.101263

Jessica Costa , Maria Camilla Baratto , Francesca Borghini , Raffaello Nardin , Angelo Riccaboni , Rebecca Pogni

The oxidative stability of extra virgin olive oil (EVOO) is a key quality parameter influenced by its composition and antioxidant content. The determination of EVOO oxidative stability under stress conditions will help to address its nutritional properties and shelf life. This study investigates the oxidative behaviour of Tuscan EVOOs by combining Electron Paramagnetic Resonance (EPR), detailed compositional profiling and multivariate analysis. Significant variability in both radical generation and antioxidant capacity was observed among samples. Multivariate analyses (PCA, PLS), integrating chemical data, revealed that tocopherols, phenolic compounds, and fatty acid profiles, particularly MUFA/PUFA ratios, strongly influence oxidative resistance. In particular, given that oil samples have all an oleic acid content higher than 72 %, the polyphenol/tocopherol ratio is the main responsible of the oxidative stability of EVOOs. This study highlights the interplay between composition and oxidative stability with the aim, once a greater number of dataset will be available, to build a predictive model to define EVOOs oxidative stability.

特级初榨橄榄油（EVOO）的氧化稳定性是影响其组成和抗氧化剂含量的关键品质参数。测定EVOO在应激条件下的氧化稳定性有助于确定其营养特性和保质期。本研究采用电子顺磁共振（EPR）、详细成分分析和多变量分析相结合的方法研究了托斯卡纳evoo的氧化行为。在自由基生成和抗氧化能力的显著差异观察样品。综合化学数据的多变量分析（PCA， PLS）显示，生育酚、酚类化合物和脂肪酸谱，特别是MUFA/PUFA比率，强烈影响抗氧化性。特别是，考虑到油酸含量均高于72 %，多酚/生育酚比例是EVOOs氧化稳定性的主要原因。本研究强调了成分与氧化稳定性之间的相互作用，目的是一旦有更多的数据集可用，建立一个预测模型来定义EVOOs氧化稳定性。

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引用次数: 0