LWT - Food Science and Technology最新文献

Unraveling the mechanisms of ultra-high pressure processing on structural modification and functional enhancement of Ganoderma lucidum spore powder 超高压加工对灵芝孢子粉结构改性和功能增强的作用机制研究

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119081

Feng Kong, Hongrun Lu, Yue Li, Nurbiya Memetimin, Shengshun Chen

Due to the impermeable nature of spore walls, untreated Ganoderma lucidum spores (GLS) require structural modification prior to ingestion. This critical step is essential to overcome the physical barrier limiting access to valuable bioactive molecules within the spore matrix. We investigated the impact of ultra-high pressure (UHP) processing on microstructure, chemical composition, and key physicochemical attributes of GLS powder. Results showed that UHP successfully deformed the spore architecture, transforming the native pear-shaped morphology into an irregular and coarse surface while decreasing degrees of crystallinity. Crucially, these modifications significantly elevated levels of crude polysaccharides, total triterpenoids, and total phenolics. Concurrent enhancements were observed in both hydration behavior (water holding capacity, solubility) and powder flow properties (bulk/tapped density, Carr's index, Hausner's ratio). Principal component analysis pinpointed 15 min as the optimal treatment time. Moreover, when dispersed in aqueous xanthan gum systems, UHP-modified GLS demonstrated superior dispersion stability and viscoelastic characteristics, highlighting its potential utility in formulating novel liquid functional foods. This study demonstrates that UHP is a promising technology capable of tailoring GLS structures to unlock its functional potential. The findings provide a scientific foundation for the application of UHP in developing high-value and bioactive-rich GLS products for the functional food industry.

由于孢子壁的不渗透性，未经处理的灵芝孢子（GLS）需要在摄入前进行结构修饰。这一关键步骤对于克服限制进入孢子基质中有价值的生物活性分子的物理障碍至关重要。研究了超高压（UHP）处理对GLS粉末微观结构、化学成分和关键理化性质的影响。结果表明，超高压成功地改变了孢子的结构，将原本的梨形形态转变为不规则和粗糙的表面，同时降低了结晶度。至关重要的是，这些修饰显著提高了粗多糖、总三萜和总酚的水平。同时观察到水化行为（持水量、溶解度）和粉末流动特性（体积/密度、卡尔指数、豪斯纳比）的增强。主成分分析确定15分钟为最佳处理时间。此外，当分散在水黄原胶体系中时，uhp修饰的GLS表现出优异的分散稳定性和粘弹性特性，突出了其在配制新型液体功能食品方面的潜在用途。这项研究表明，超高压是一种很有前途的技术，能够定制GLS结构以释放其功能潜力。研究结果为UHP在功能性食品行业开发高价值、富含生物活性的GLS产品提供了科学依据。

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引用次数: 0

Genomic diversity and functional adaptation of culturable lactic acid bacteria from traditional Mongolian dairy products 蒙古族传统乳制品中可培养乳酸菌的基因组多样性和功能适应性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119062

Ruonan Zheng , Guoqiang Yao , Xuan Qin, Hui Qiao, Jiaru Yan, Wenyi Zhang

Lactic acid bacteria (LAB) are key drivers of fermentation and confer health benefits in traditional dairy products. This study explored the diversity, genomic characteristics, and functional profiles of culturable LAB from 20 dairy samples, including goat milk, koumiss, whey, and sour cream residue, collected in Khentii and Töv provinces of Mongolia. Using a culture-dependent approach, 320 LAB were isolated and identified, representing eight genera and 20 species. Lentilactobacillus sunkii was the dominant species, and exhibited high intraspecific homogeneity despite significant genomic diversity. Pan-genome analysis revealed an open genomic architecture, indicating extensive gene gain and loss. While geographic origin had minimal impact on microbial diversity, sample type was a major determinant of both taxonomic composition and functional gene content. Comparative functional annotation using the Carbohydrate-Active Enzymes (CAZy), the Clusters of Orthologous Groups (COG), and the Kyoto Encyclopedia of Genes and Genomes (KEGG) databases showed distinct metabolic profiles across dairy matrices, with CAZy, particularly those in the GH65 family (maltose phosphorylase), enriched in dominant species. These findings highlight the influence of substrate over geography in shaping LAB communities and underscore the potential of traditional Mongolian dairy products as reservoirs of functionally diverse and resilient microbial strains.

乳酸菌（LAB）是发酵的关键驱动因素，在传统乳制品中赋予健康益处。本研究从蒙古Khentii省和Töv省收集的20份乳制品样品中，研究了可培养LAB的多样性、基因组特征和功能特征，包括羊奶、koumiss、乳清和酸奶油残渣。采用培养依赖法分离鉴定了320株LAB，隶属8属20种。sunkilentilactobacillus sunkii是优势种，尽管具有显著的基因组多样性，但仍表现出高度的种内同质性。泛基因组分析揭示了一个开放的基因组结构，表明广泛的基因增益和损失。虽然地理来源对微生物多样性的影响很小，但样品类型是分类组成和功能基因含量的主要决定因素。使用碳水化合物活性酶（CAZy）、同源基团簇（COG）和京都基因与基因组百科全书（KEGG）数据库的比较功能注释显示，不同乳制品基质的代谢谱不同，CAZy，特别是GH65家族（麦芽糖磷酸化酶）中的CAZy，在优势物种中富集。这些发现强调了基质对LAB群落形成的地理影响，并强调了传统蒙古乳制品作为功能多样化和弹性微生物菌株储存库的潜力。

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引用次数: 0

Ultrasound and trehalose differentially modulate metabolic allocation to improve nutritional quality in mustard (Brassica juncea) sprouts 超声和海藻糖差异调节代谢分配以改善芥菜芽的营养品质

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119088

Xuena Yu , Shuyu Han , Yang Li , Lisha Peng , Pingping Shi , Zhifeng Chen , Victor Hugo Escalona , Jing Yang , Kehao Liang , Zhi Huang , Yi Tang , Huanxiu Li , Bo Sun , Fen Zhang

Mustard (Brassica juncea) sprouts are recognized for their high nutritional and functional value. Here, the effects of ultrasound, trehalose, and their combined treatment on mustard metabolic traits were evaluated for improving sprout quality. Ultrasound promoted germination and increased soluble protein, flavonoid and glucosinolate levels. Trehalose primarily elevated soluble sugars, ascorbic acid and total phenolics. In contrast, the combined treatment reduced antioxidant capacity and decreased the glucosinolates content, indicating a metabolic trade-off. Transcriptome analysis revealed shifts in carbohydrate metabolism, diversion of phenylpropanoid flux towards flavonoid biosynthesis and suppression of glucosinolate biosynthetic genes. The transcription factors JUB1, ARF32 and NAC59 were identified as potential regulators. Overall, ultrasound was more effective than trehalose in enhancing functional nutrient quality, and single elicitors were preferable to combined application for targeted improvement of mustard sprout nutritional value.

芥菜芽因其高营养和功能价值而被公认。本研究评价了超声、海藻糖及其联合处理对芥菜芽品质的影响。超声促进萌发，提高可溶性蛋白、类黄酮和硫代葡萄糖苷水平。海藻糖主要提高可溶性糖、抗坏血酸和总酚类物质。相比之下，联合处理降低了抗氧化能力，降低了硫代葡萄糖苷含量，表明代谢权衡。转录组分析揭示了碳水化合物代谢的变化，苯丙素通量转向类黄酮生物合成和硫代葡萄糖苷生物合成基因的抑制。转录因子JUB1、ARF32和NAC59被确定为潜在的调控因子。综上所述，超声对芥菜芽营养品质的提高效果优于海藻糖，单激发剂对芥菜芽营养价值的提高效果优于联合应用。

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引用次数: 0

Enhanced extraction of antioxidant compounds from propolis using non-thermal plasma pretreatment and ultrasonic-assisted methods 非热等离子体预处理和超声辅助提取蜂胶中抗氧化化合物的研究

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119082

Thummanoon Boonmee , Chainarong Sinpoo , Laedlugkana Wongthaveethong , Thanyarat Chuesaard , Pattraporn Pukklay , Theerapat Jakngern , Veeranan Chaimanee

This study investigated the combined effects of non-thermal plasma (NTP) pretreatment and ultrasound-assisted extraction (UAE) on improving the recovery of antioxidant compounds from Brazilian and stingless bee propolis. Plasma conditions were first optimized using stingless bee propolis. Argon plasma treatment for 15 min followed by UAE at 50 °C for 2 h yielded the highest total phenolic content (TPC, 3.69 ± 0.1 mg GAE/g) and total flavonoid content (TFC, 1.48 ± 0.05 mg QUE/g). Air plasma treatment for 5 min increased TPC and TFC by 11.15 % and 37.39 %, respectively. Extending UAE to 4 h further enhanced phenolic and flavonoid recovery. Under optimized conditions (air plasma for 5 min or argon plasma for 15 min combined with UAE at 50 °C for 4 h), Brazilian propolis showed greater enhancement following air plasma treatment (TPC +54.62 %; TFC +61.39 %), whereas argon plasma was more effective for stingless bee propolis (TPC +19.56 %; TFC +26.72 %). Improved extraction was attributed to plasma-induced modification of the resin matrix. Antioxidant activity increased, as shown by lower DPPH IC₅₀ values, whereas antibacterial activity against Paenibacillus larvae and Staphylococcus aureus remained unchanged. Overall, NTP–UAE represents a promising green approach to improve the antioxidant functionality of propolis.

研究了非热等离子体预处理（NTP）和超声辅助提取（UAE）对巴西蜂和无刺蜂蜂胶中抗氧化化合物回收率的影响。首先利用无刺蜂胶对等离子体条件进行优化。氩气等离子体处理15 min，然后在50℃下进行UAE处理2 h，总酚含量（TPC, 3.69±0.1 mg GAE/g）和总黄酮含量（TFC, 1.48±0.05 mg QUE/g）最高。空气等离子体处理5 min后，TPC和TFC分别提高11.15%和37.39%。延长UAE至4 h进一步提高了酚类和类黄酮的回收率。在优化条件下（空气等离子体处理5 min或氩气等离子体处理15 min联合UAE在50℃下处理4 h），巴西蜂胶经空气等离子体处理后效果更好（TPC + 54.62%; TFC + 61.39%），而氩气等离子体处理无刺蜂胶效果更好（TPC + 19.56%; TFC + 26.72%）。等离子体诱导的树脂基体改性改善了提取效果。抗氧化活性增加，DPPH IC50值降低，而对芽孢杆菌幼虫和金黄色葡萄球菌的抗菌活性保持不变。总的来说，NTP-UAE代表了一种有前途的绿色方法来提高蜂胶的抗氧化功能。

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引用次数: 0

Comparative study of pulp- and seed-derived polysaccharides from Elaeagnus conferta Roxb.: Physicochemical properties and in vitro hypoglycemic, antiglycation, and prebiotic activities 白菖蒲果肉多糖与种子多糖的比较研究。理化性质及体外降血糖、抗糖化和益生元活性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119080

Xiuping Wan , Changfeng Li , JinTao Yang , Qiuqiu Zhang , Juyan Sun , Yong Li , Yan Hu , Renshuai Huang , Lisha Wang , Haiyin Wang , Guangjing Chen

Elaeagnus conferta Roxb. remains chemically undercharacterized despite its ethnomedicinal relevance. In this study, two water-soluble polysaccharides were extracted from fruit pulp (ECRP-P) and seeds (ECRP-S), and their physicochemical and functional properties were compared using an integrated pipeline comprising compositional and spectroscopic analyses, α-glucosidase kinetics, antiglycation assays, and in vitro fecal fermentation with 16S rRNA profiling. ECRP-P (yield: 7.04 %) exhibited lower weight-average molecular weight (220.58 kDa) and higher galacturonic acid content (17.76 %) than ECRP-S (12.28 %; 377.34 kDa; 8.78 %). A stable triple-helix conformation was observed only in ECRP-S. Functionally, ECRP-P showed stronger α-glucosidase inhibition (IC₅₀ = 0.004 mg/mL vs. 0.037 mg/mL) and more potent mixed-type inhibition (K_is = 0.043 mg/mL vs. 0.061 mg/mL). ECRP-P was also more effective at reducing fructosamine (IC₅₀ = 0.81 mg/mL vs. 1.89 mg/mL), α-dicarbonyl compounds (3.07 mg/mL vs. 3.27 mg/mL), and advanced glycation end products (0.27 mg/mL vs. 0.60 mg/mL). In vitro fermentation showed that ECRP-P produced more short-chain fatty acids and more strongly modulated gut microbiota, lowering Escherichia–Shigella from 44.24 % to 1.60 % (p < 0.01) and enriching Segatella (9.82 %), Bacteroides (19.07 %), and Megamonas (10.09 %). ECRP-S also suppressed Escherichia–Shigella (to 6.33 %) and enriched Segatella (44.32 %) and Bifidobacterium (7.22 %). The lower molecular weight and higher uronic acid content of ECRP-P were linked to enhanced enzymatic accessibility and fermentability, underpinning superior antidiabetic, antiglycation, and prebiotic activities. By integrating chemical, enzymatic, and microbiome readouts, physicochemical–function relationships with direct translational relevance were elucidated, and the pulp-derived polysaccharide was identified as a promising candidate for functional food applications.

Elaeagnus授予roxx。尽管它具有民族医学意义，但化学性质仍然不足。本研究从果肉（ECRP-P）和种子（ECRP-S）中提取了两种水溶性多糖，并通过组成和光谱分析、α-葡萄糖苷酶动力学、抗糖化实验和体外粪便发酵16S rRNA分析等综合方法对其理化和功能特性进行了比较。ECRP-P（产率：7.04%）比ECRP-S （12.28%, 377.34 kDa, 8.78%）具有更低的分子量（220.58 kDa）和更高的半乳糖醛酸含量（17.76%）。仅在ECRP-S中观察到稳定的三螺旋构象。ECRP-P在功能上表现出较强的α-葡萄糖苷酶抑制作用（IC50 = 0.004 mg/mL vs. 0.037 mg/mL）和较强的混合型抑制作用（Kis = 0.043 mg/mL vs. 0.061 mg/mL）。ECRP-P在降低果糖胺（IC50 = 0.81 mg/mL vs. 1.89 mg/mL）、α-二羰基化合物（IC50 = 3.07 mg/mL vs. 3.27 mg/mL）和晚期糖基化终产物（IC50 = 0.27 mg/mL vs. 0.60 mg/mL）方面也更有效。体外发酵表明，ECRP-P能产生更多的短链脂肪酸和更强调节的肠道菌群，使志贺氏埃希菌从44.24%降至1.60% (p < 0.01)，使孤门菌（9.82%）、拟杆菌（19.07%）和巨单胞菌（10.09%）富集。ECRP-S对志贺氏埃希菌的抑制率为6.33%，对分离菌和双歧杆菌的抑制率为44.32%，对双歧杆菌的抑制率为7.22%。ECRP-P较低的分子量和较高的醛酸含量与增强的酶促接近性和发酵性有关，从而支撑了优越的抗糖尿病、抗糖化和益生元活性。通过整合化学，酶和微生物组读数，阐明了与直接翻译相关的物理化学功能关系，并确定了纸浆衍生的多糖是功能性食品应用的有前途的候选者。

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引用次数: 0

Effect of Spirulina platensis extract and precipitate on the physicochemical, functional, textural, and sensory properties of noodles 螺旋藻提取物和沉淀物对面条理化、功能、质地和感官特性的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119067

Da-Wei Huang , Wei-Cheng Lin , Yu-Wen Lin , Yong-Han Hong , Yun-Ju Huang , Ping-Hsiu Huang

Spirulina platensis (SP), despite its rich nutritional profile, has a distinct flavor that limits its use in food products. This study investigated the impact of incorporating different ratios (5 and 10 mg/g) of SP extract (SPE) and precipitate (SPP) into noodle formulation on the physicochemical properties, color, texture, and overall quality, while minimizing effects on the original flavor. Results showed that noodles with 10 mg/g SPE had the highest antioxidant activity, as measured by DPPH and ABTS^•+ assays, and exhibited moderate inhibition of α-glucosidase (6.4 %) and α-amylase (9.3 %) activities. Physicochemical analysis revealed no significant differences in texture among samples, and all formulations met moisture content and water activity standards for a 180-day shelf-life. In addition, the noodle formulation incorporating 10 mg/g SPE achieved the highest overall acceptability during the sensory evaluation, consistent with the results of the control group. Therefore, the use of SPE and SPP as natural colorants provided options for creating green or blue noodles, offering an alternative to synthetic pigments. This study highlights the potential of SP components to enhance the functional and sensory qualities of noodles without compromising shelf stability or consumer acceptance.

螺旋藻（Spirulina platensis， SP）尽管营养丰富，但其独特的风味限制了其在食品中的使用。本研究研究了在面条配方中加入不同比例（5和10 mg/g）的SP提取物（SPE）和沉淀（SPP）对面条理化性质、颜色、质地和整体质量的影响，同时尽量减少对原有风味的影响。结果表明，在DPPH和ABTS•+试验中，添加10 mg/g SPE的面条抗氧化活性最高，对α-葡萄糖苷酶（6.4%）和α-淀粉酶（9.3%）的抑制作用中等。理化分析显示，样品之间的质地没有显著差异，所有配方都符合180天保质期的水分含量和水活度标准。此外，在感官评价中，含有10 mg/g SPE的面条配方获得了最高的总体可接受性，与对照组的结果一致。因此，使用SPE和SPP作为天然着色剂为制作绿色或蓝色面条提供了选择，提供了合成色素的替代品。这项研究强调了SP成分在不影响货架稳定性或消费者接受度的情况下提高面条功能和感官质量的潜力。

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引用次数: 0

Enhancing the functional properties of cress seed gum using pulsed electric field treatment for application in egg white oleogel production 脉冲电场处理提高水芹籽胶在蛋清油凝胶生产中的功能特性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2025.118982

Shafagh Shirzaee , Sara Naji-Tabasi , Mostafa Soltani , Saeedeh Shahbazizadeh

This study aims to develop egg white protein (EWP)-cress seed gum (CSG) oleogel as a potential substitute for solid fats in the diet. In first step, pulsed electric field (PEF) treatment was applied on CSG to improve its functional properties. The effects of different electric field strength (5, 6, and 7 kV/cm) and pulse numbers of (80, 100, and 120 PN) on the functional properties of CSG were evaluated. The aerogel was prepared by mixed of pulsed treated and untreated CSG solution (0.25 % w/v) and EWP solution (0.1 % w/v). Then, the oleogels was prepared based on aerogel templates. PEF significantly increased the consistency coefficient (to 0.8 Pa·sⁿ), while decreasing the flow behavior index (n = 0.52–0.65), which confirmed a stronger network structure. Emulsion capacity increased to 83.44 %, and foaming capacity reached to 62 %. The best results were observed at 6 kV/cm and 100 pulses. Aerogels prepared from PEF CSG-EWP exhibited greater hardness (62.54 g), consistency (2002.67 g s), and oil binding capacity (97.43 %). Microstructure pictures revealed that the presence of assembled networks in CSG aerogels compared to EWP oleogel. PEF CSG-EWP oleogels showed higher firmness (11.46 g), and minimal oil leakage (4.95 %). Rheological measurements confirmed more elastic behavior of PEF-CSG-EWP oleogel (G′ = 148,800 Pa, tan δ = 0.06).

本研究旨在开发蛋清蛋白(EWP)-芥籽胶（CSG）油凝胶，作为饮食中固体脂肪的潜在替代品。第一步采用脉冲电场（PEF）处理CSG，改善其功能性能。考察了不同电场强度（5、6和7 kV/cm）和脉冲数（80、100和120 PN）对CSG功能特性的影响。采用脉冲处理和未处理的CSG溶液（0.25% w/v）和EWP溶液（0.1% w/v）混合制备气凝胶。然后，基于气凝胶模板制备油凝胶。PEF显著提高了一致性系数（0.8 Pa·sn），降低了流动行为指数（n = 0.52 ~ 0.65），证实了较强的网络结构。乳化容量提高到83.44%，发泡容量达到62%。在6 kV/cm和100脉冲下效果最好。PEF CSG-EWP制备的气凝胶具有较高的硬度（62.54 g）、稠度（2002.67 g s）和油结合力（97.43%）。微观结构图显示，与EWP油凝胶相比，CSG气凝胶中存在组装网络。PEF CSG-EWP油凝胶硬度较高（11.46 g），漏油量最小（4.95%）。流变学测试证实PEF-CSG-EWP油凝胶具有更强的弹性行为（G′= 148,800 Pa, tan δ = 0.06）。

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引用次数: 0

Effect of seed pretreatment, screw speed, and pressing conditions on yield, quality, and fatty acid distribution of pumpkin seed oil 种子预处理、转速和压榨条件对南瓜籽油产量、品质和脂肪酸分布的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119078

Yeshiwas Ayehu Teka, Mekuanent Alefe Adimas, Aderaye Jembere Alemayehu, Zemenu Tadesse Adimas, Biresaw Demelash Abera

This study investigated the combined effects of seed pretreatment, pressing type (PT), and screw speed (SP) on the physicochemical quality and fatty acid distribution of pumpkin seed oil (PSO) extracted from Cucurbita pepo seeds. A completely randomized design (3 × 3 × 2) was employed, with seed pretreatment (whole, roasted, dehulled), SS1 = 30, SS2 = 40, SS3 = 50 rpm), and pressing type (hot, cold) as experimental factors. Oil yield, physicochemical parameters (pH, refractive index, viscosity, specific gravity, moisture content, saponification, iodine, peroxide, titratable acidity, acid value, smoke point), and fatty acid composition were analyzed using standard AOAC methods and GC–MS. Results showed that all factors significantly (p < 0.05) influenced oil yield and quality. Hot pressing produced the highest yield (47.87 %) but increased acidity and reduced oleic acid content due to thermal degradation. Cold pressing preserved better nutritional quality, exhibiting higher oleic acid (up to 19.32 %) and lower peroxide and acid values. Dehulling improved saponification value, and smoke point (up to 212 °C), while roasting improved flavor potential but reduced oxidative stability. Linoleic acid (C18:2) was the predominant fatty acid (56.08–59.43 %), followed by oleic (C18:1), palmitic (C16:0), and stearic (C18:0) acids. Optimal quality was achieved from cold-pressed dehulled seeds at 40 rpm, balancing yield and unsaturation retention. The findings demonstrate that SP and SS are critical in tailoring PSO for functional food and nutraceutical applications, providing a basis for process optimization in sustainable oil production.

研究了种子预处理、压榨方式（PT）和螺杆转速（SP）对南瓜籽油理化品质和脂肪酸分布的综合影响。采用完全随机设计（3 × 3 × 2），种子预处理（整粒、烘烤、去皮），SS1 = 30, SS2 = 40, SS3 = 50 rpm)，压榨方式（热、冷）为试验因素。采用标准AOAC法和GC-MS分析油收率、理化参数（pH、折射率、粘度、比重、含水量、皂化、碘、过氧化物、可滴定酸度、酸值、烟点）和脂肪酸组成。结果表明，各因素对油脂收率和品质均有显著影响（p < 0.05）。热压产率最高（47.87%），但由于热降解，酸性增加，油酸含量降低。冷压保存了更好的营养品质，表现出更高的油酸（高达19.32%）和更低的过氧化物和酸值。去皮提高了皂化值和烟点（高达212°C），而焙烧提高了风味潜力，但降低了氧化稳定性。亚油酸（C18:2）是主要的脂肪酸（56.08 - 59.43%），其次是油酸（C18:1）、棕榈酸（C16:0）和硬脂酸（C18:0）。以40转/分的转速冷压脱壳种子获得最佳品质，平衡产量和不饱和保留率。研究结果表明，SP和SS在为功能食品和营养保健应用量身定制PSO方面至关重要，为可持续石油生产的工艺优化提供了基础。

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引用次数: 0

Deep learning method of visible and near-infrared spectroscopy considering small sample learning and prediction uncertainty assessment to detect soluble solids content of mandarin 考虑小样本学习和预测不确定度评估的可见光和近红外光谱深度学习方法检测柑桔可溶性固形物含量

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119089

Tao Jiang , Ting Fang , Ziwen Zhou

The objective of this study is to propose a deep learning (DL) model of Vis-NIR spectroscopy considering the small sample learning (SSL) and prediction uncertainty assessment to detect the SSC of mandarin, called SSL-UncertNet model. Discrete wavelet transform (DWT) module for spectral feature enhancement and multi-head uncertainty quantification (MHUQ) module for spectral prediction uncertainty assessment were combined with hierarchical adaptive residual network to construct the SSL-UncertNet model. Ablation experiments based on cross-validation performance demonstrated the effectiveness of DWT and MHUQ modules for SSC prediction. Additionally, a model fine-tuning strategy with prediction uncertainty significantly enhanced the model generalization performance for SSC prediction on test set, exhibiting an R² of 0.961, an RMSE of 0.264, and a MAE of 0.196. The SSC prediction performance of proposed models also outperformed traditional machine learning models and existing related researches. Overall, the SSL-UncertNet model of Vis-NIR spectroscopy for detecting mandarin SSC provides an effective solution for the generalization limitations of the SSL and spectral prediction uncertainty.

本研究的目的是提出一种考虑小样本学习（SSL）和预测不确定度评估的可见光-近红外光谱深度学习（DL）模型，用于检测普通话的SSC，称为SSL- uncertnet模型。将用于频谱特征增强的离散小波变换（DWT）模块和用于频谱预测不确定性评估的多头不确定性量化（MHUQ）模块与分层自适应残差网络相结合，构建SSL-UncertNet模型。基于交叉验证性能的消融实验证明了DWT和MHUQ模块对SSC预测的有效性。具有预测不确定性的模型微调策略显著提高了SSC预测在测试集上的模型泛化性能，R2为0.961，RMSE为0.264，MAE为0.196。该模型的SSC预测性能也优于传统的机器学习模型和现有的相关研究。综上所述，基于SSL- uncertnet的可见光-近红外光谱检测柑橘SSC模型有效地解决了SSL的泛化限制和光谱预测的不确定性。

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引用次数: 0

Targeted photodynamic inactivation of Salmonella Typhimurium based on nanobody-cell-penetrating peptide conjugates 基于纳米细胞穿透肽偶联物的鼠伤寒沙门菌靶向光动力灭活研究

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119063

Yuexin Bao , Yingjie Huang , Weiying Kong , Stephen L.W. On , Junwen Zhang , Ting Xu , Bruce D. Hammock , Jia Wang

Photodynamic bacterial inactivation (PDI) is a promising non-thermal antibacterial technology for food preservation. However, its effectiveness against gram-negative bacteria is limited by the presence of outer membrane. As one of the most prevalent serotypes responsible for salmonellosis outbreaks worldwide, S. Typhimurium represents a major gram-negative foodborne pathogen. Thus, this study aimed to develop a PDI strategy by combining a specific nanobody (VHH) and a cell-penetrating peptide (CPP), along with curcumin to control S. Typhimurium. A VHH-CPP conjugate was prepared via site-specific coupling of an anti-Salmonella nanobody with the cationic CPP moiety, divalent Tat (di.Tat). With the introduction of VHH-di.Tat, the photosensitizer, hydroxypropyl-β-cyclodextrin-curcumin complex (HP-β-CD-Cur) accumulated and aggregated within bacterial cells, mediating effective PDI. This treatment resulted a 6.69 ± 0.29 Log10 CFU/mL reduction in bacterial viability and achieved 61.0 % biofilm destruction. Mechanistic investigations revealed that upon light irradiation, VHH-di.Tat facilitated penetration of HP-β-CD-Cur, leading to enhanced generation of reactive oxygen species (ROS), disruption of cell morphology, and damage to bacterial membranes, thereby impairing normal physiological functions of S. Typhimurium. Overall, this study demonstrates efficient photodynamic inactivation of S. Typhimurium and presents a novel, targeted strategy for precise control of gram-negative pathogens with potential applications in food monitoring and safety.

光动力细菌灭活（PDI）是一种很有前途的食品保鲜非热抗菌技术。然而，其对革兰氏阴性菌的有效性受到外膜存在的限制。鼠伤寒沙门氏菌是造成全世界沙门氏菌暴发的最普遍血清型之一，是一种主要的革兰氏阴性食源性病原体。因此，本研究旨在通过结合特定纳米体（VHH）和细胞穿透肽（CPP）以及姜黄素来开发PDI策略来控制鼠伤寒沙门氏菌。通过抗沙门氏菌纳米体与CPP阳离子部分二价Tat （di.Tat）的位点特异性偶联制备了VHH-CPP偶联物。随着VHH-di的引入。光敏剂羟丙基-β-环糊精-姜黄素复合物（HP-β-CD-Cur）在细菌细胞内积累和聚集，介导有效的PDI。该处理导致细菌活力降低6.69±0.29 Log10 CFU/mL，生物膜破坏率达到61.0%。力学研究表明，在光照射下，VHH-di。这促进了HP-β-CD-Cur的渗透，导致活性氧（ROS）的生成增强，细胞形态破坏，细菌膜损伤，从而损害鼠伤寒沙门氏菌的正常生理功能。总的来说，本研究证明了鼠伤寒沙门氏菌的有效光动力失活，并为精确控制革兰氏阴性病原体提供了一种新的、有针对性的策略，在食品监测和安全方面具有潜在的应用前景。

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引用次数: 0