LWT - Food Science and Technology最新文献

英文中文

Transcriptomic and physiological analysis reveal the effects and potential mechanisms of low-voltage electrostatic field treatment on the quality retention of goji berries during storage

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117762

Chenggui Yang, Ziang Zhou, Peirong Niu, Huili Zhang, Tongtong Niu, Yaoran Li, Huiyan Liu, Haitian Fang, Xiaobo Wei

The lack of effective quality maintenance technology is the main issue in the storage and preservation of goji berry. This study was conducted on the physiological indicators, metabolism of reactive oxygen species and mitochondrial redox processes of goji berry over a 15-day storage period to evaluate the impact of a low-voltage electrostatic field (LVEF) on their postharvest quality. Analysis of the transcriptome showed that LVEF resulted in higher expression of genes linked to reactive oxygen species and mitochondrial redox metabolism, while inhibiting the transcription of genes linked to cell wall metabolism and the ethylene biosynthesis and signaling pathway in goji berry. Moreover, LVEF prevented an increase in conductivity and the peroxidation of membrane lipids, while reducing the production rate of superoxide anion O₂^•- (126.7 mmol min⁻¹ g⁻¹) and H₂O₂ (0.75 μmol g⁻¹) levels. LVEF treatment significantly enhanced superoxide dismutase (SOD) (1.12-fold), catalase (CAT) (1.37-fold), peroxidase (POD) (1.58-fold), ascorbate peroxidase (APX) (1.02-fold), and glutathione reductase (GR) activity. In addition, LVEF increased the mitochondrial NAD(P)⁺ levels, decreased the NAD(P)H levels, and increased the NAD(P)⁺/NAD(P)H ratio. The study suggested that the post-harvest storage quality of goji berries can be improved via LVEF, which achieves this by regulating ROS metabolism and mitochondrial redox metabolism.

{"title":"Transcriptomic and physiological analysis reveal the effects and potential mechanisms of low-voltage electrostatic field treatment on the quality retention of goji berries during storage","authors":"Chenggui Yang, Ziang Zhou, Peirong Niu, Huili Zhang, Tongtong Niu, Yaoran Li, Huiyan Liu, Haitian Fang, Xiaobo Wei","doi":"10.1016/j.lwt.2025.117762","DOIUrl":"10.1016/j.lwt.2025.117762","url":null,"abstract":"<div><div>The lack of effective quality maintenance technology is the main issue in the storage and preservation of goji berry. This study was conducted on the physiological indicators, metabolism of reactive oxygen species and mitochondrial redox processes of goji berry over a 15-day storage period to evaluate the impact of a low-voltage electrostatic field (LVEF) on their postharvest quality. Analysis of the transcriptome showed that LVEF resulted in higher expression of genes linked to reactive oxygen species and mitochondrial redox metabolism, while inhibiting the transcription of genes linked to cell wall metabolism and the ethylene biosynthesis and signaling pathway in goji berry. Moreover, LVEF prevented an increase in conductivity and the peroxidation of membrane lipids, while reducing the production rate of superoxide anion O<sub>2</sub><sup>•-</sup> (126.7 mmol min<sup>−1</sup> g<sup>−1</sup>) and H<sub>2</sub>O<sub>2</sub> (0.75 μmol g<sup>−1</sup>) levels. LVEF treatment significantly enhanced superoxide dismutase (SOD) (1.12-fold), catalase (CAT) (1.37-fold), peroxidase (POD) (1.58-fold), ascorbate peroxidase (APX) (1.02-fold), and glutathione reductase (GR) activity. In addition, LVEF increased the mitochondrial NAD(P)<sup>+</sup> levels, decreased the NAD(P)H levels, and increased the NAD(P)<sup>+</sup>/NAD(P)H ratio. The study suggested that the post-harvest storage quality of goji berries can be improved via LVEF, which achieves this by regulating ROS metabolism and mitochondrial redox metabolism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117762"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800070","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

Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG)

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117758

Fang Fang , Zijing Tian , Zhaoyizhu Guan , Yongjian Cai , Lihua Huang , Paul Van der Meeren

In this study, the effect of cellulose nanofiber (CNF)-epigallocatechin gallate (EGCG) complexes on the stability of emulsions was examined through analysis of their microstructure and rheological behavior as a function of the CNF- EGCG complex concentration (w, 0.6–1.4 %, w/v) and oil phase volume fraction (φ, 0.2–0.8, v/v). Emulsions with smaller droplet sizes were prepared by increasing the concentration of particles or the suitable oil phase (φ = 0.6). Microstructural analysis showed that the CNF-EGCG complexes stabilized the oil-water interface, while excess complexes formed a network structure in the continuous phase. Rheological analysis demonstrated that increasing either the oil phase volume fraction or the particle concentration enhanced the gel strength of the emulsion, thereby reducing oxygen-oil contact and droplet aggregation, ultimately improving the oxidative and physical stability of the emulsions. The structural disintegration of the emulsions was analysed by cross-strain (γ_co) determination. As the oil content increased, γ_co remained unaffected by the CNF concentration. In conclusion, our results showed that the properties of CNF-EGCG stabilized emulsions can be regulated by controlling the CNF concentration and oil phase volume fraction, offering important insights for the introduction of innovative new food products.

{"title":"Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG)","authors":"Fang Fang , Zijing Tian , Zhaoyizhu Guan , Yongjian Cai , Lihua Huang , Paul Van der Meeren","doi":"10.1016/j.lwt.2025.117758","DOIUrl":"10.1016/j.lwt.2025.117758","url":null,"abstract":"<div><div>In this study, the effect of cellulose nanofiber (CNF)-epigallocatechin gallate (EGCG) complexes on the stability of emulsions was examined through analysis of their microstructure and rheological behavior as a function of the CNF- EGCG complex concentration (<strong>w</strong>, 0.6–1.4 %, w/v) and oil phase volume fraction (<strong>φ</strong>, 0.2–0.8, v/v). Emulsions with smaller droplet sizes were prepared by increasing the concentration of particles or the suitable oil phase (<strong>φ</strong> = 0.6). Microstructural analysis showed that the CNF-EGCG complexes stabilized the oil-water interface, while excess complexes formed a network structure in the continuous phase. Rheological analysis demonstrated that increasing either the oil phase volume fraction or the particle concentration enhanced the gel strength of the emulsion, thereby reducing oxygen-oil contact and droplet aggregation, ultimately improving the oxidative and physical stability of the emulsions. The structural disintegration of the emulsions was analysed by cross-strain (γ<sub>co</sub>) determination. As the oil content increased, γ<sub>co</sub> remained unaffected by the CNF concentration. In conclusion, our results showed that the properties of CNF-EGCG stabilized emulsions can be regulated by controlling the CNF concentration and oil phase volume fraction, offering important insights for the introduction of innovative new food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117758"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of the response surface for semi-dry preparation of acetylated chickpea starch and its structural, physicochemical and in vitro digestibility

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117764

Xiuli Wu, Bingqian Zhang, Qing Zhang, Xiaojia Zhang

Acetylation modification can effectively address the inherent shortcomings of native starch in food applications. There have been limited studies on acetylated chickpea starch (ACPS), predominantly using the wet method. However, fewer studies have comprehensively explored the semi-dry method to optimize the modification conditions. This study aimed to optimized the processing conditions for the semi-dry preparation of ACPS esters using a response surface methodology and evaluated starch granule morphology, pasting properties, physicochemical characteristics, and in vitro digestibility. Fourier transform infrared spectroscopy (FTIR) confirmed the successful introduction of acetyl groups to the starch molecule. Scanning electron microscopy (SEM) images revealed slight aggregation on the surface of ACPS particles. ACPS exhibited improved performance in terms of solubility, swelling power, and transparency. Acetylation modified the starch's pasting properties, resulting in ACPS with reduced pasting temperature and higher peak viscosity. ACPS showed a significant decrease in in vitro digestibility and an increase in resistant starch content from 3.24 g/100 g–12.87 g/100 g. This study offers a theoretical reference for the semi-dry preparation of acetylated starch, and the significant improvement in physicochemical properties underscores its potential as a food additive, thereby broadening the application scope of chickpea starch in the food industry.

{"title":"Optimization of the response surface for semi-dry preparation of acetylated chickpea starch and its structural, physicochemical and in vitro digestibility","authors":"Xiuli Wu, Bingqian Zhang, Qing Zhang, Xiaojia Zhang","doi":"10.1016/j.lwt.2025.117764","DOIUrl":"10.1016/j.lwt.2025.117764","url":null,"abstract":"<div><div>Acetylation modification can effectively address the inherent shortcomings of native starch in food applications. There have been limited studies on acetylated chickpea starch (ACPS), predominantly using the wet method. However, fewer studies have comprehensively explored the semi-dry method to optimize the modification conditions. This study aimed to optimized the processing conditions for the semi-dry preparation of ACPS esters using a response surface methodology and evaluated starch granule morphology, pasting properties, physicochemical characteristics, and <em>in vitro</em> digestibility. Fourier transform infrared spectroscopy (FTIR) confirmed the successful introduction of acetyl groups to the starch molecule. Scanning electron microscopy (SEM) images revealed slight aggregation on the surface of ACPS particles. ACPS exhibited improved performance in terms of solubility, swelling power, and transparency. Acetylation modified the starch's pasting properties, resulting in ACPS with reduced pasting temperature and higher peak viscosity. ACPS showed a significant decrease in <em>in vitro</em> digestibility and an increase in resistant starch content from 3.24 g/100 g–12.87 g/100 g. This study offers a theoretical reference for the semi-dry preparation of acetylated starch, and the significant improvement in physicochemical properties underscores its potential as a food additive, thereby broadening the application scope of chickpea starch in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117764"},"PeriodicalIF":6.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential use of/evaluation of laser-induced breakdown spectroscopy for in-line monitoring of cleaning-in-place processes

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-06 DOI: 10.1016/j.lwt.2025.117752

Julian Heine, Christian Tornow, Dennis Weller, Mareike Schlag

The present work illustrates a novel approach of the use of laser-induced breakdown spectroscopy (LIBS) for in-line monitoring of cleaning-in-place (CIP) processes. The aim was to develop an in-line setup for LIBS measurements in aqueous solutions and its demonstration on a pilot plant for industrial CIP processes. The experiments were conducted using a metal target inside the liquid. After initial measurements in NaCl and CaCl₂ solutions, a model system representing milk (containing a milk-like salt solution, simulated milk ultrafiltrate (SMUF)) was analysed. Sodium, calcium and potassium were detected with a signal-to-noise ratio of 16 for Na, 15 for Ca and 2 for K. Furthermore, the influence of the flow velocity inside the pilot plant on the LIBS signal was tested. It was observed that an increase in flow velocity led to a decrease in the line intensity. These results show the potential of LIBS for the monitoring of CIP processes and the in-line measurement of aqueous solutions in general.

引用次数: 0

Imprinted metal-organic framework for selective extraction and determination of fluoroquinolone antibiotics in food samples

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-06 DOI: 10.1016/j.lwt.2025.117743

Mantang Chen , Shucai Gao , Ruihong Liu , Xiaoyu Wang , Cong Nie , Fuwei Xie , Haidong Gao , Libin Wan

Fluoroquinolone (FQ) contamination is a major food safety concern. Therefore, it is imperative to establish an efficient and sensitive method for detecting FQ residues in food. This study describes the synthesis of an imprinted metal-organic framework (MOF) via an in situ template self-assembly method using pipemidic acid as a dummy template for extracting FQs. The imprinted MOF exhibited superior specific recognition ability and a high selectivity towards FQs, making it a suitable adsorbent for molecular imprinted polymer based solid-phase extraction (MIP-SPE). Several extraction parameters, including adsorbent dosage, extraction time, pH, and elution solvent type, were optimised. Under the optimised conditions, a good linearity of the developed MIP–SPE–LC–MS method for the six FQs was obtained, with R² values of >0.9946 at concentrations of 0.5–50 μg L^-1 for milk and 0.5–50 μg kg^-1 for pork. The method had low detection limits (0.02–0.12 μg L^-1 for milk and 0.03–0.12 μg kg^-1 for pork). Moreover, satisfactory recoveries (70.2–113.6%), good repeatability (0.9–5.7%), and high precision (0.3–8.3%) were achieved for all the six FQs in milk and pork samples. This method is reliable and suitable for determining trace FQ residues in food samples, thereby contributing to the safety control of food industry.

{"title":"Imprinted metal-organic framework for selective extraction and determination of fluoroquinolone antibiotics in food samples","authors":"Mantang Chen , Shucai Gao , Ruihong Liu , Xiaoyu Wang , Cong Nie , Fuwei Xie , Haidong Gao , Libin Wan","doi":"10.1016/j.lwt.2025.117743","DOIUrl":"10.1016/j.lwt.2025.117743","url":null,"abstract":"<div><div>Fluoroquinolone (FQ) contamination is a major food safety concern. Therefore, it is imperative to establish an efficient and sensitive method for detecting FQ residues in food. This study describes the synthesis of an imprinted metal-organic framework (MOF) via an in situ template self-assembly method using pipemidic acid as a dummy template for extracting FQs. The imprinted MOF exhibited superior specific recognition ability and a high selectivity towards FQs, making it a suitable adsorbent for molecular imprinted polymer based solid-phase extraction (MIP-SPE). Several extraction parameters, including adsorbent dosage, extraction time, pH, and elution solvent type, were optimised. Under the optimised conditions, a good linearity of the developed MIP–SPE–LC–MS method for the six FQs was obtained, with <em>R</em><sup>2</sup> values of >0.9946 at concentrations of 0.5–50 μg L<sup>-1</sup> for milk and 0.5–50 μg kg<sup>-1</sup> for pork. The method had low detection limits (0.02–0.12 μg L<sup>-1</sup> for milk and 0.03–0.12 μg kg<sup>-1</sup> for pork). Moreover, satisfactory recoveries (70.2–113.6%), good repeatability (0.9–5.7%), and high precision (0.3–8.3%) were achieved for all the six FQs in milk and pork samples. This method is reliable and suitable for determining trace FQ residues in food samples, thereby contributing to the safety control of food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117743"},"PeriodicalIF":6.0,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800067","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

Aptamer-based lateral flow strip for rapid detection of AFB1 in peanuts, soybeans, corn, and rice

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-05 DOI: 10.1016/j.lwt.2025.117741

Sixian Wang, Zhuoer Chen, Shuang Jiang, Xiaoling Zheng, Yueyang Ren, Xunqing Nie, Wenyu Xiang, Xianlu Lei, Qi Sun, Tao Le

Aflatoxin B1 (AFB1), a Group 1 carcinogenic mycotoxin, poses a significant threat to human health by contaminating crops. It is urgent to establish a simple and rapid detection method to promptly identify the risk of AFB1 residues, thereby mitigating its adverse health effects and reducing economic losses. In this study, a lateral flow strip (LFS) via a high-performance aptamer as the recognition element was developed for the detection of AFB1 in crops. Firstly, Aptamer7 was selected from 8 reported AFB1 aptamers employing molecular dynamics and the SYBR Green I assay, demonstrating good affinity and stability. Subsequently, gold nanoparticles (AuNPs)-based LFS was prepared with the application of Aptamer7. The results showed that the linear detection range was 1–200 ng/mL, with a limit of detection (LOD) of 0.23 ng/mL and strong anti-interference capability. Finally, the method's reliability was evaluated through AFB1-spiked samples. The average recoveries ranged from 92.51 to 119.21 %, with coefficients of variation (CV) between 1.47 and 6.32 % in peanuts, soybeans, corn, and rice. Moreover, the test results generated via the established method showed high consistency with those derived from high-performance liquid chromatography (HPLC), indicating that the LFS provides an alternative and promising strategy for monitoring AFB1 in crops.

{"title":"Aptamer-based lateral flow strip for rapid detection of AFB1 in peanuts, soybeans, corn, and rice","authors":"Sixian Wang, Zhuoer Chen, Shuang Jiang, Xiaoling Zheng, Yueyang Ren, Xunqing Nie, Wenyu Xiang, Xianlu Lei, Qi Sun, Tao Le","doi":"10.1016/j.lwt.2025.117741","DOIUrl":"10.1016/j.lwt.2025.117741","url":null,"abstract":"<div><div>Aflatoxin B1 (AFB1), a Group 1 carcinogenic mycotoxin, poses a significant threat to human health by contaminating crops. It is urgent to establish a simple and rapid detection method to promptly identify the risk of AFB1 residues, thereby mitigating its adverse health effects and reducing economic losses. In this study, a lateral flow strip (LFS) via a high-performance aptamer as the recognition element was developed for the detection of AFB1 in crops. Firstly, Aptamer7 was selected from 8 reported AFB1 aptamers employing molecular dynamics and the SYBR Green I assay, demonstrating good affinity and stability. Subsequently, gold nanoparticles (AuNPs)-based LFS was prepared with the application of Aptamer7. The results showed that the linear detection range was 1–200 ng/mL, with a limit of detection (LOD) of 0.23 ng/mL and strong anti-interference capability. Finally, the method's reliability was evaluated through AFB1-spiked samples. The average recoveries ranged from 92.51 to 119.21 %, with coefficients of variation (CV) between 1.47 and 6.32 % in peanuts, soybeans, corn, and rice. Moreover, the test results generated via the established method showed high consistency with those derived from high-performance liquid chromatography (HPLC), indicating that the LFS provides an alternative and promising strategy for monitoring AFB1 in crops.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117741"},"PeriodicalIF":6.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800065","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

The taste of pickled bamboo shoots: Evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-05 DOI: 10.1016/j.lwt.2025.117708

Jinmei Wei , Jin Du , Ke Li , Yuanliang Wang , Li Yang , Zongjun Li

A traditional staple of fermented cuisine, pickled bamboo shoots have a distinctive flavor profile. Nevertheless, the complexities of taste modulation throughout the fermentation process have remained obscure. Decoding this information necessitates identifying key compounds and the metabolic pathways associated with taste development and formation. Phyllostachys purpurea (PP) was used as the basic substrate for the fermentation in this study. The fermentation process was subject to analysis, with a total of 17 free amino acids, 7 organic acids, and non-volatile metabolites being identified. The results showed that the untargeted metabolomic analysis yielded a total of 950 identifiable metabolites. The distinctive flavour of pickled bamboo shoots is primarily attributable to the delicate interplay of amino acids and their derivates, peptides, flavonoids, sugars, alcohols, and organic acids. Tyrosine is considered to be the precursor substance of the taste substance. Correlation analyses identified significant correlations between taste, compounds, and metabolites during the fermentation of pickled bamboo shoots. The present study has the potential to serve as a valuable reference source and to provide a theoretical foundation for the effective control and evaluation of the quality of pickled bamboo shoots.

{"title":"The taste of pickled bamboo shoots: Evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics","authors":"Jinmei Wei , Jin Du , Ke Li , Yuanliang Wang , Li Yang , Zongjun Li","doi":"10.1016/j.lwt.2025.117708","DOIUrl":"10.1016/j.lwt.2025.117708","url":null,"abstract":"<div><div>A traditional staple of fermented cuisine, pickled bamboo shoots have a distinctive flavor profile. Nevertheless, the complexities of taste modulation throughout the fermentation process have remained obscure. Decoding this information necessitates identifying key compounds and the metabolic pathways associated with taste development and formation. <em>Phyllostachys purpurea</em> (PP) was used as the basic substrate for the fermentation in this study. The fermentation process was subject to analysis, with a total of 17 free amino acids, 7 organic acids, and non-volatile metabolites being identified. The results showed that the untargeted metabolomic analysis yielded a total of 950 identifiable metabolites. The distinctive flavour of pickled bamboo shoots is primarily attributable to the delicate interplay of amino acids and their derivates, peptides, flavonoids, sugars, alcohols, and organic acids. Tyrosine is considered to be the precursor substance of the taste substance. Correlation analyses identified significant correlations between taste, compounds, and metabolites during the fermentation of pickled bamboo shoots. The present study has the potential to serve as a valuable reference source and to provide a theoretical foundation for the effective control and evaluation of the quality of pickled bamboo shoots.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117708"},"PeriodicalIF":6.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800064","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

Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-05 DOI: 10.1016/j.lwt.2025.117739

Di Jiang , Qi Gao , Qiqi Wang , Xin Li , Chengjuan Mao , Jinchun Cai , Huan Liu , Jinqi Cai , Weiqiang Cai , Xiaoyue Hou , Jie Yang , Yanan Liu

In this study, umami peptides were prepared through enzymolysis of chicken bone fluid with flavor protease Flavourzyme and neutral protease Neutrase. We compared the types and contents of amino acids, nucleotides, and volatile components before and after enzymatic hydrolysis and found that this method effectively enhanced the flavor. Analysis of molecular weight distribution using high-performance liquid chromatography showed that the enzymatic group significantly reduced the molecular weight of protein. Peptidomics analysis using LC-MS/MS revealed that more differential peptides were produced after enzymatic digestion. TastePeptides-DM (TPDM), iUmami-SCM and ToxinPred were used to select 379 umami peptides from the enzymatic group, among which DDDDLPTAEE and IDDPEDSKPE had higher contents, and their flavors were analyzed using an electronic tongue. These findings show that enzymatic chicken bone fluid is a promising source of umami peptides. This can provide a basic reference for the high-value utilization, comprehensive development, and application of chicken skeletons.

{"title":"Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid","authors":"Di Jiang , Qi Gao , Qiqi Wang , Xin Li , Chengjuan Mao , Jinchun Cai , Huan Liu , Jinqi Cai , Weiqiang Cai , Xiaoyue Hou , Jie Yang , Yanan Liu","doi":"10.1016/j.lwt.2025.117739","DOIUrl":"10.1016/j.lwt.2025.117739","url":null,"abstract":"<div><div>In this study, umami peptides were prepared through enzymolysis of chicken bone fluid with flavor protease Flavourzyme and neutral protease Neutrase. We compared the types and contents of amino acids, nucleotides, and volatile components before and after enzymatic hydrolysis and found that this method effectively enhanced the flavor. Analysis of molecular weight distribution using high-performance liquid chromatography showed that the enzymatic group significantly reduced the molecular weight of protein. Peptidomics analysis using LC-MS/MS revealed that more differential peptides were produced after enzymatic digestion. TastePeptides-DM (TPDM), iUmami-SCM and ToxinPred were used to select 379 umami peptides from the enzymatic group, among which DDDDLPTAEE and IDDPEDSKPE had higher contents, and their flavors were analyzed using an electronic tongue. These findings show that enzymatic chicken bone fluid is a promising source of umami peptides. This can provide a basic reference for the high-value utilization, comprehensive development, and application of chicken skeletons.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117739"},"PeriodicalIF":6.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800069","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

Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-03 DOI: 10.1016/j.lwt.2025.117736

Lilan Chen , Can Yuan , Hong Gao , Zuming Chen , Songcheng Zhan

Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures (80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures.

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引用次数: 0

Study on collagenolytic mechanism of endogenous matrix metalloproteinase-2 in grass carp (Ctenopharyngodon idella)

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-02 DOI: 10.1016/j.lwt.2025.117733

Jiandong Shen , Bijiang Zhong , Lijun Fu , Wenshui Xia , Yanshun Xu

Texture is an important characteristic for fishery products, influencing quality classification and commercial value. Matrix metalloproteinases (MMPs) are deemed to participate in collagenolysis of postmortem fish flesh, whereas its mechanism is still unclear. This study revealed that a 66 kDa enzyme with gelatinolytic activity was separated from grass carp (Ctenopharyngodon idella) by ammonium sulfate precipitation technique and column chromatographic method, and identified as MMP-2 by liquid chromatography coupled with mass spectrometry analysis. In vitro experiments revealed that some collagen fibril bundles and individual fibrils were disintegrated from collagen fibers after digestion of MMP-2 for 48 h, along with a release of pyridinium cross-links (19.99 ± 1.02 %), hydroxyproline (15.04 ± 0.03 %) and glycosaminoglycan (11.21 ± 0.03 %). Meanwhile, MMP-2 treated samples mostly remained the triple-helical domain of collagen after treatment for 48 h, whereas their thermal stability was reduced. Furthermore, collagen fibers with high-level structures were more resistant to hydrolysis than collagen monomer and gelatin. All bands of gelatin and 90 % of collagen monomer were digested in 45 min and 4 h respectively. All these results suggested that MMP-2 might take part in the breakdown of collagen fibers by the destruction of cross-links, and the degradation of collagen molecules and proteoglycans in textural deterioration of refrigerated grass carp.

{"title":"Study on collagenolytic mechanism of endogenous matrix metalloproteinase-2 in grass carp (Ctenopharyngodon idella)","authors":"Jiandong Shen , Bijiang Zhong , Lijun Fu , Wenshui Xia , Yanshun Xu","doi":"10.1016/j.lwt.2025.117733","DOIUrl":"10.1016/j.lwt.2025.117733","url":null,"abstract":"<div><div>Texture is an important characteristic for fishery products, influencing quality classification and commercial value. Matrix metalloproteinases (MMPs) are deemed to participate in collagenolysis of postmortem fish flesh, whereas its mechanism is still unclear. This study revealed that a 66 kDa enzyme with gelatinolytic activity was separated from grass carp (<em>Ctenopharyngodon idella</em>) by ammonium sulfate precipitation technique and column chromatographic method, and identified as MMP-2 by liquid chromatography coupled with mass spectrometry analysis. <em>In vitro</em> experiments revealed that some collagen fibril bundles and individual fibrils were disintegrated from collagen fibers after digestion of MMP-2 for 48 h, along with a release of pyridinium cross-links (19.99 ± 1.02 %), hydroxyproline (15.04 ± 0.03 %) and glycosaminoglycan (11.21 ± 0.03 %). Meanwhile, MMP-2 treated samples mostly remained the triple-helical domain of collagen after treatment for 48 h, whereas their thermal stability was reduced. Furthermore, collagen fibers with high-level structures were more resistant to hydrolysis than collagen monomer and gelatin. All bands of gelatin and 90 % of collagen monomer were digested in 45 min and 4 h respectively. All these results suggested that MMP-2 might take part in the breakdown of collagen fibers by the destruction of cross-links, and the degradation of collagen molecules and proteoglycans in textural deterioration of refrigerated grass carp.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117733"},"PeriodicalIF":6.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767792","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

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