Pub Date : 2023-12-01DOI: 10.1016/j.lwt.2023.115670
Hae-Il Yang, S. Min, Ji-Hee Yang, Mi-Ai Lee, SungHwie Park, Jong-Bang Eun, Young-Bae Chung
{"title":"Developing a predictive model of salted kimchi cabbage shelf-life using the general stability index","authors":"Hae-Il Yang, S. Min, Ji-Hee Yang, Mi-Ai Lee, SungHwie Park, Jong-Bang Eun, Young-Bae Chung","doi":"10.1016/j.lwt.2023.115670","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115670","url":null,"abstract":"","PeriodicalId":18045,"journal":{"name":"LWT","volume":"132 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139021314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-01DOI: 10.1016/j.lwt.2023.115667
Caroline Marchioretto, V. Luccas, Luis Fernando Gorup, Raphael Antônio Borges Gomes, E. Simionatto, Kelly Mari Pires de Oliveira, Renata Pires de Araújo, Ângela Dulce Cavenaghi Altemio, Glenda Biasotto Porzani, Silvia Maria Martelli, Eduardo José de Arruda
{"title":"Nutritional value and acceptability of chocolate with high cocoa content and green banana biomass","authors":"Caroline Marchioretto, V. Luccas, Luis Fernando Gorup, Raphael Antônio Borges Gomes, E. Simionatto, Kelly Mari Pires de Oliveira, Renata Pires de Araújo, Ângela Dulce Cavenaghi Altemio, Glenda Biasotto Porzani, Silvia Maria Martelli, Eduardo José de Arruda","doi":"10.1016/j.lwt.2023.115667","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115667","url":null,"abstract":"","PeriodicalId":18045,"journal":{"name":"LWT","volume":"210 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139026640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-01DOI: 10.1016/j.lwt.2023.115671
Naifu Wang, Gary G. Hou, Yibin Zhou
{"title":"Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality","authors":"Naifu Wang, Gary G. Hou, Yibin Zhou","doi":"10.1016/j.lwt.2023.115671","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115671","url":null,"abstract":"","PeriodicalId":18045,"journal":{"name":"LWT","volume":"140 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139016851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-01DOI: 10.1016/j.lwt.2023.115675
Li Wan, Hong Wang, Xinyuan Mo, Yueping Wang, Lianping Song, Liangyan Liu, Wenjuan Liang
{"title":"Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan","authors":"Li Wan, Hong Wang, Xinyuan Mo, Yueping Wang, Lianping Song, Liangyan Liu, Wenjuan Liang","doi":"10.1016/j.lwt.2023.115675","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115675","url":null,"abstract":"","PeriodicalId":18045,"journal":{"name":"LWT","volume":"63 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139017207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of ultrasonic vacuum drying on the structural characteristics of whole-egg protein powder","authors":"Mengmeng Jiang, Pengxiao Chen, Xiangjun Wang, Wenxue Zhu, Jianzhang Wu","doi":"10.1016/j.lwt.2023.115490","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115490","url":null,"abstract":"","PeriodicalId":18045,"journal":{"name":"LWT","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139292414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.1016/j.lwt.2023.115387
Fanfan Yang, Alberto CP. Dias, Xiaoying Zhang
Our current work involves developing a sandwich enzyme-linked immunosorbent assay (ELISA) that utilizes biotinylated long-chain o-phenylenediamine dihydrochloride (Bio-lc-OPD·2 HCl) as a bifunctional ligand for highly selective and ultra-sensitive quantitative analysis of selenium (Se) in food samples. The approach has successfully achieved a remarkable limit of detection (LOD) at the femtomolar level, while also exhibiting a substantial enhancement in sensitivity, up to 32.7-fold higher than that of the traditional indirect competitive ELISA (ic-ELISA). We demonstrated the reliability and accuracy of our approach by assessing overall recoveries, ranging from 75.4% to 104.1% across four different Se species. To validate our proposed method, we conducted the Se detection in Se-rich food samples. The results exhibited high consistency with atomic absorption spectrometry (AAS) analysis, reaffirming the robustness of our sandwich ELISA. This purposed detection strategy emerges as a compelling alternative, offering simplicity, accuracy, and high sensitivity for Se detection.
{"title":"Bifunctional tracer-mediated sandwich ELISA: A novel and promising approach for highly selective and ultrasensitive detection of selenium","authors":"Fanfan Yang, Alberto CP. Dias, Xiaoying Zhang","doi":"10.1016/j.lwt.2023.115387","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115387","url":null,"abstract":"Our current work involves developing a sandwich enzyme-linked immunosorbent assay (ELISA) that utilizes biotinylated long-chain o-phenylenediamine dihydrochloride (Bio-lc-OPD·2 HCl) as a bifunctional ligand for highly selective and ultra-sensitive quantitative analysis of selenium (Se) in food samples. The approach has successfully achieved a remarkable limit of detection (LOD) at the femtomolar level, while also exhibiting a substantial enhancement in sensitivity, up to 32.7-fold higher than that of the traditional indirect competitive ELISA (ic-ELISA). We demonstrated the reliability and accuracy of our approach by assessing overall recoveries, ranging from 75.4% to 104.1% across four different Se species. To validate our proposed method, we conducted the Se detection in Se-rich food samples. The results exhibited high consistency with atomic absorption spectrometry (AAS) analysis, reaffirming the robustness of our sandwich ELISA. This purposed detection strategy emerges as a compelling alternative, offering simplicity, accuracy, and high sensitivity for Se detection.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"216 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135640923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.1016/j.lwt.2023.115286
Laia Jené, Sergi Munné-Bosch
Although various approaches can improve fruit and vegetable production and quality, there is little information on factors influencing tocopherol composition in lentils. Here, we examined whether and to what extent tocopherol content and composition in lentils may be influenced by cultivar, origin, cooking, and processing. The results showed wide variability in tocopherol content in lentils purchased in grocery stores in Spain, which was strongly influenced by the cultivar, origin, brand, and processing. Purchasing raw lentils in local markets and cooking them immediately prior to eating (preventing processing and storage in pots) was the best way to increase tocopherol content, more specifically that of γ-tocopherol. The highest γ- and α-tocopherol contents were found in ‘Pardina’ lentils, with values of 4.40 and 1.21 mg/100 g FW, respectively. In conclusion, choosing appropriate varieties and home-cooking of raw lentils (avoiding processed products) is the most appropriate way to obtain a significant daily tocopherol intake from lentils.
虽然各种方法可以提高水果和蔬菜的产量和质量，但关于影响扁豆中生育酚组成的因素的信息很少。在这里，我们研究了小扁豆中生育酚的含量和成分是否以及在多大程度上可能受到品种、产地、烹饪和加工的影响。结果显示，在西班牙杂货店购买的小扁豆中，生育酚含量存在很大差异，这受到品种、产地、品牌和加工的强烈影响。在当地市场购买生扁豆并在食用前立即煮熟(防止加工和储存在锅中)是增加生育酚含量的最佳方法，更具体地说，是增加γ-生育酚。γ-和α-生育酚含量最高的是' Pardina '扁豆，分别为4.40和1.21 mg/100 g FW。综上所述，选择合适的品种和在家烹饪生扁豆(避免加工产品)是每天从扁豆中获得大量生育酚的最合适方法。
{"title":"Factors influencing tocopherol content and composition in lentils","authors":"Laia Jené, Sergi Munné-Bosch","doi":"10.1016/j.lwt.2023.115286","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115286","url":null,"abstract":"Although various approaches can improve fruit and vegetable production and quality, there is little information on factors influencing tocopherol composition in lentils. Here, we examined whether and to what extent tocopherol content and composition in lentils may be influenced by cultivar, origin, cooking, and processing. The results showed wide variability in tocopherol content in lentils purchased in grocery stores in Spain, which was strongly influenced by the cultivar, origin, brand, and processing. Purchasing raw lentils in local markets and cooking them immediately prior to eating (preventing processing and storage in pots) was the best way to increase tocopherol content, more specifically that of γ-tocopherol. The highest γ- and α-tocopherol contents were found in ‘Pardina’ lentils, with values of 4.40 and 1.21 mg/100 g FW, respectively. In conclusion, choosing appropriate varieties and home-cooking of raw lentils (avoiding processed products) is the most appropriate way to obtain a significant daily tocopherol intake from lentils.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"198 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135253540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There is an increasing need for sustainable sources of dietary protein. Sesame meal is a protein-rich waste from the industrial production of sesame oil. It could help meet this need if high quality protein could be extracted from the meal in an environmentally friendly way. The traditional alkali-soluble acid precipitation extraction process produces proteins with poor functionality and harmful to the environment. Deep eutectic solvents (DESs) offer a novel, sustainable approach to protein extraction. In this study, four DES systems (choline chloride-glycerol, choline chloride-ethylene glycol, choline chloride-oxalic acid, and choline chloride-glycolic acid) were designed and tested in 3 M ratios (10 sample solutions). Extracted proteins were compared with protein extracted by traditional alkali-soluble acid precipitation in terms of structure and function. The choline chloride-ethylene glycol system extracted protein with a purity of 93.3%. The choline chloride-oxalic acid system performed well in terms of solubility, emulsification, foaming and thermal stability. These results indicate that deep eutectic solvents can effectively extract sesame protein with characteristics appropriate for use in the food industry. This research lays the groundwork for high-value utilization of sesame meal, which is currently discarded as waste.
{"title":"Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality","authors":"Pei-Huan Cao, Chen-Xia Zhang, Yu-Xiang Ma, Yu-Meng Yu, Hua-Min Liu, Xue-De Wang, Yong-Zhan Zheng","doi":"10.1016/j.lwt.2023.115366","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115366","url":null,"abstract":"There is an increasing need for sustainable sources of dietary protein. Sesame meal is a protein-rich waste from the industrial production of sesame oil. It could help meet this need if high quality protein could be extracted from the meal in an environmentally friendly way. The traditional alkali-soluble acid precipitation extraction process produces proteins with poor functionality and harmful to the environment. Deep eutectic solvents (DESs) offer a novel, sustainable approach to protein extraction. In this study, four DES systems (choline chloride-glycerol, choline chloride-ethylene glycol, choline chloride-oxalic acid, and choline chloride-glycolic acid) were designed and tested in 3 M ratios (10 sample solutions). Extracted proteins were compared with protein extracted by traditional alkali-soluble acid precipitation in terms of structure and function. The choline chloride-ethylene glycol system extracted protein with a purity of 93.3%. The choline chloride-oxalic acid system performed well in terms of solubility, emulsification, foaming and thermal stability. These results indicate that deep eutectic solvents can effectively extract sesame protein with characteristics appropriate for use in the food industry. This research lays the groundwork for high-value utilization of sesame meal, which is currently discarded as waste.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135639862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.1016/j.lwt.2023.115365
Siqiong Zhong, Jin Hong Mok, Ziqi Li, Sudhir K. Sastry, Rachel E. Kopec
Despite its rich content, iron bioavailability from leafy greens is low relative to protoporphyrin-bound (e.g. heme) iron, richest in red meat. We hypothesized that combinations of novel food processing techniques, i.e., vacuum impregnation (VI), water-bath (WB), overnight immersion (IM) in an iron sulfate solution, and moderate electric field (MEF) could improve kale leaf iron content and produce protoporphyrin-bound iron derivatives in situ. Combination MEF treatments increased leaf iron concentrations ∼160x greater than control. A ferroprotoporphyrin IX isomer was detected in MEF and IM-treated kale, providing up to 0.75 mg protoporphyrin-bound iron/100 g kale leaf fresh weight (FW). IM and MEF treatments also significantly increased leaf total chlorophyll concentrations ∼3x greater than the control. The novel food processing techniques employed herein produced kale with significantly higher concentrations of free + heme-bound iron, as well as total chlorophyll, relative to other plant-based sources. Future testing will determine if this “iron-enhanced” kale delivers more iron, as compared to other iron-rich food sources.
{"title":"Production of iron-enriched kale leaves (Brassica oleracea L. var. acephala) utilizing combinations of novel food processing technologies","authors":"Siqiong Zhong, Jin Hong Mok, Ziqi Li, Sudhir K. Sastry, Rachel E. Kopec","doi":"10.1016/j.lwt.2023.115365","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115365","url":null,"abstract":"Despite its rich content, iron bioavailability from leafy greens is low relative to protoporphyrin-bound (e.g. heme) iron, richest in red meat. We hypothesized that combinations of novel food processing techniques, i.e., vacuum impregnation (VI), water-bath (WB), overnight immersion (IM) in an iron sulfate solution, and moderate electric field (MEF) could improve kale leaf iron content and produce protoporphyrin-bound iron derivatives in situ. Combination MEF treatments increased leaf iron concentrations ∼160x greater than control. A ferroprotoporphyrin IX isomer was detected in MEF and IM-treated kale, providing up to 0.75 mg protoporphyrin-bound iron/100 g kale leaf fresh weight (FW). IM and MEF treatments also significantly increased leaf total chlorophyll concentrations ∼3x greater than the control. The novel food processing techniques employed herein produced kale with significantly higher concentrations of free + heme-bound iron, as well as total chlorophyll, relative to other plant-based sources. Future testing will determine if this “iron-enhanced” kale delivers more iron, as compared to other iron-rich food sources.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135638649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-01DOI: 10.1016/j.lwt.2023.115332
Lei Liu, Xing Chen, Yalin Li, Lu Yuan, Yu Rao
High-pressure processing (HPP) is considered effective for sterilizing minimally processed vegetable-based products. This study found that HPP could not completely inactivate the microorganisms in pickles. Candida albicans (C. albicans), an opportunistic pathogen in pickles, survived HPP exposure, while its death rate did not increase significantly with a further increase in holding time and pressure. It was striking that the biofilm formation and hyphae growth of C. albicans survived from 400 MPa HPP increased. Transcriptome analysis showed that 400 MPa affected more C. albicans genes than 300 MPa. The treatment at 300 MPa mainly facilitated transmembrane transport changes, while 400 MPa modified several metabolic processes. Furthermore, different pressure conditions caused various changes in important biofilm/hyphae-related genes, many of which were downregulated after 300 MPa treatment while upregulated after exposure to 400 MPa (NDT80, BRG1, GZF3, UME6, SET3, PES1, XOG1, RHR2, and SUN41). In addition, the GDH3, HGT9, and AAT21 genes may also play a vital role in the C. albicans tolerance of HPP. These findings emphasized the potential increased risk caused by the inability of HPP to inactive yeasts in food industry.
{"title":"Preparation and potential antitumor activity of alginate oligosaccharides degraded by alginate lyase from Cobetia marina","authors":"Lei Liu, Xing Chen, Yalin Li, Lu Yuan, Yu Rao","doi":"10.1016/j.lwt.2023.115332","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115332","url":null,"abstract":"High-pressure processing (HPP) is considered effective for sterilizing minimally processed vegetable-based products. This study found that HPP could not completely inactivate the microorganisms in pickles. Candida albicans (C. albicans), an opportunistic pathogen in pickles, survived HPP exposure, while its death rate did not increase significantly with a further increase in holding time and pressure. It was striking that the biofilm formation and hyphae growth of C. albicans survived from 400 MPa HPP increased. Transcriptome analysis showed that 400 MPa affected more C. albicans genes than 300 MPa. The treatment at 300 MPa mainly facilitated transmembrane transport changes, while 400 MPa modified several metabolic processes. Furthermore, different pressure conditions caused various changes in important biofilm/hyphae-related genes, many of which were downregulated after 300 MPa treatment while upregulated after exposure to 400 MPa (NDT80, BRG1, GZF3, UME6, SET3, PES1, XOG1, RHR2, and SUN41). In addition, the GDH3, HGT9, and AAT21 genes may also play a vital role in the C. albicans tolerance of HPP. These findings emphasized the potential increased risk caused by the inability of HPP to inactive yeasts in food industry.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135427707","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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