LWT - Food Science and Technology最新文献

英文中文

Bovine serum albumin-EGCG particles increase high internal phase pickering emulsions stability: The leading role of EGCG concentrations

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117496

Yijia Liu , Yuanjie Wu , Jieyan Zhang , Haoren Wu , Zhibing Zheng , Chaoxi Zeng , Xinguo Liu , Xiaohua Li , Jianhui Ye , Zhonghua Liu , Meng Shi

Bovine serum albumin (BSA)-epigallocatechin-3-gallate (EGCG) have been widely studied; however, the effects of EGCG concentration on the properties of these complexes and their influence on the stability of high-internal-phase Pickering emulsions (HIPPEs) remain limited. This study aims to reveal the interactions between BSA and varying concentrations of EGCG and the application of BSA-EGCG complexes for creating stable emulsions. As the concentration of EGCG decreases from 0.3% to 0.1%, the β-sheet content significantly increased and the β-turn content significantly decreased, resulting in smaller sizes and zeta potentials of 50 μm and −58.7 mV, respectively, at a 0.1% EGCG concentration. This change enhances the ability of BSA-EGCG to adsorb at the oil-water interface, effectively lowering interfacial tension and increasing the emulsion viscosity. Moreover, the interactions between BSA and EGCG markedly improved pH stability, ionic stability, thermal stability, centrifugal stability, and freeze-thaw stability of emulsions. These findings highlight the valuable role of EGCG levels on BSA-EGCG interactions and formed HIPPEs, suggesting their promising applications in the food and pharmaceutical industries.

{"title":"Bovine serum albumin-EGCG particles increase high internal phase pickering emulsions stability: The leading role of EGCG concentrations","authors":"Yijia Liu , Yuanjie Wu , Jieyan Zhang , Haoren Wu , Zhibing Zheng , Chaoxi Zeng , Xinguo Liu , Xiaohua Li , Jianhui Ye , Zhonghua Liu , Meng Shi","doi":"10.1016/j.lwt.2025.117496","DOIUrl":"10.1016/j.lwt.2025.117496","url":null,"abstract":"<div><div>Bovine serum albumin (BSA)-epigallocatechin-3-gallate (EGCG) have been widely studied; however, the effects of EGCG concentration on the properties of these complexes and their influence on the stability of high-internal-phase Pickering emulsions (HIPPEs) remain limited. This study aims to reveal the interactions between BSA and varying concentrations of EGCG and the application of BSA-EGCG complexes for creating stable emulsions. As the concentration of EGCG decreases from 0.3% to 0.1%, the β-sheet content significantly increased and the β-turn content significantly decreased, resulting in smaller sizes and zeta potentials of 50 μm and −58.7 mV, respectively, at a 0.1% EGCG concentration. This change enhances the ability of BSA-EGCG to adsorb at the oil-water interface, effectively lowering interfacial tension and increasing the emulsion viscosity. Moreover, the interactions between BSA and EGCG markedly improved pH stability, ionic stability, thermal stability, centrifugal stability, and freeze-thaw stability of emulsions. These findings highlight the valuable role of EGCG levels on BSA-EGCG interactions and formed HIPPEs, suggesting their promising applications in the food and pharmaceutical industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117496"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421319","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

Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase 将大豆分离蛋白-多糖混合乳液凝胶作为替代脂肪，用于制造双相植物肉类食品

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117524

Jun Fu , Zerun Zhan , Qingfei Duan , Yiwen Yang , Huifang Xie , Xinyi Dong , Huaran Zhang , Long Yu

One of the well-recognized challenges to develop plant-based meats with mimic texture and sensory properties of real meat is to fabricate multi-phase structures, including fibrous and fat-like components or phases. In this study, two-phase soybean-based meat analogs were prepared by integrating hybrid emulsion gels into a fibrous soybean protein matrix. The hybrid emulsion gels, composed of soybean protein isolates (SPI) and polysaccharides (konjac gum, curdlan and corn starch), functioned as the fat phase, with transglutaminase (TG) enhancing protein-polysaccharide compatibility and interphase bonding. The relationship between component dosages and the textural properties, as well as the interactions between polysaccharides and proteins, were systematically investigated using textural analysis, viscoelasticity measurements, FTIR and SEM. Results showed that additional of polysaccharide significantly increased the hydrogen bonding within SPI, as indicated by FTIR peaks at 2853 cm⁻¹ and 2920 cm⁻¹, altering its conformation and enhancing hydrophobic interactions. Two-phase plant-based meats containing 30% hybrid emulsion gel exhibited textural properties resembling those of pork belly, with hardness of 37.89 N, springiness of 78.15%, and cohesiveness of 0.74. The dimensional expansion rate after 30 min in boiling water was about 7.1%, indicating good water stability. The product also demonstrated good storage stability overtime.

{"title":"Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase","authors":"Jun Fu , Zerun Zhan , Qingfei Duan , Yiwen Yang , Huifang Xie , Xinyi Dong , Huaran Zhang , Long Yu","doi":"10.1016/j.lwt.2025.117524","DOIUrl":"10.1016/j.lwt.2025.117524","url":null,"abstract":"<div><div>One of the well-recognized challenges to develop plant-based meats with mimic texture and sensory properties of real meat is to fabricate multi-phase structures, including fibrous and fat-like components or phases. In this study, two-phase soybean-based meat analogs were prepared by integrating hybrid emulsion gels into a fibrous soybean protein matrix. The hybrid emulsion gels, composed of soybean protein isolates (SPI) and polysaccharides (konjac gum, curdlan and corn starch), functioned as the fat phase, with transglutaminase (TG) enhancing protein-polysaccharide compatibility and interphase bonding. The relationship between component dosages and the textural properties, as well as the interactions between polysaccharides and proteins, were systematically investigated using textural analysis, viscoelasticity measurements, FTIR and SEM. Results showed that additional of polysaccharide significantly increased the hydrogen bonding within SPI, as indicated by FTIR peaks at 2853 cm<sup>−1</sup> and 2920 cm<sup>−1</sup>, altering its conformation and enhancing hydrophobic interactions. Two-phase plant-based meats containing 30% hybrid emulsion gel exhibited textural properties resembling those of pork belly, with hardness of 37.89 N, springiness of 78.15%, and cohesiveness of 0.74. The dimensional expansion rate after 30 min in boiling water was about 7.1%, indicating good water stability. The product also demonstrated good storage stability overtime.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117524"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420758","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

Analysis on the ice growth in 3D-printed meat during freezing process

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117549

Guoliang Jia , Wenli Luan , Yimeng Chen , Aidong Sun , Vibeke Orlien

In this study, a low-fat 3D printed meat was designed and prepared, and its printing formability and postprinting stability were evaluated via rheological and specific measurements. The freezing behaviour of samples with different physical size at different freezing temperatures (including superchilling treatment) was investigated through the macroscopic freezing process. The quantity and size of ice crystals under different freezing rates were dynamically captured by microscopic observation, and fitting equations were obtained by further combining the data via macro- and microscopic ice quantification methods. The quality characteristics of chicken breast, commercially available plant-based chicken breast and 3D printed meat based on chicken breast and walnut protein (CBWP) before and after freezing in different environments were compared via ice crystal quantization technology. It was found that the water-holding capacity of 3D-printed meat CBWP after superchilling treatment exhibited better than other freezing groups, indicating the possibility of using superchilling treatment technology as a preservation method for 3D-printed meat.

{"title":"Analysis on the ice growth in 3D-printed meat during freezing process","authors":"Guoliang Jia , Wenli Luan , Yimeng Chen , Aidong Sun , Vibeke Orlien","doi":"10.1016/j.lwt.2025.117549","DOIUrl":"10.1016/j.lwt.2025.117549","url":null,"abstract":"<div><div>In this study, a low-fat 3D printed meat was designed and prepared, and its printing formability and postprinting stability were evaluated via rheological and specific measurements. The freezing behaviour of samples with different physical size at different freezing temperatures (including superchilling treatment) was investigated through the macroscopic freezing process. The quantity and size of ice crystals under different freezing rates were dynamically captured by microscopic observation, and fitting equations were obtained by further combining the data via macro- and microscopic ice quantification methods. The quality characteristics of chicken breast, commercially available plant-based chicken breast and 3D printed meat based on chicken breast and walnut protein (CBWP) before and after freezing in different environments were compared via ice crystal quantization technology. It was found that the water-holding capacity of 3D-printed meat CBWP after superchilling treatment exhibited better than other freezing groups, indicating the possibility of using superchilling treatment technology as a preservation method for 3D-printed meat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117549"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143438066","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

Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117512

Shouyu Feng , Yanwei Liu , Jianrong Li , Bin Zhang , Cikun Liu , Xuepeng Li

The water-holding capacity of surimi gel is the main factor affecting the quality and economic value of surimi-based products. We here investigated the effects of varying concentrations (0%–10%) of soy protein isolate-stabilized Pickering emulsion (SPE) on gel properties, water-holding capacity, microstructure, and protein–water interactions of myosin gel. Adding SPE (2.5%–7.5%) enhanced the formation of hydrogen bonds, hydrophobic interactions, and disulfide bonds, thus augmenting gel strength and immobile water content. Based on capillary theory, crosslinking between SPE and myosin promotes the formation of a denser, more hydrophilic gel network, thereby improving capillary pressure to retain water. Isotopic H/D exchange unveiled that SPE modified the gel's microenvironment, thereby enhancing interactions between the gel and water. SPE boosts water-holding capacity by improving the gel network structure to elevate capillary capacity and altering the myosin structure to enhance its interaction with water.

{"title":"Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion","authors":"Shouyu Feng , Yanwei Liu , Jianrong Li , Bin Zhang , Cikun Liu , Xuepeng Li","doi":"10.1016/j.lwt.2025.117512","DOIUrl":"10.1016/j.lwt.2025.117512","url":null,"abstract":"<div><div>The water-holding capacity of surimi gel is the main factor affecting the quality and economic value of surimi-based products. We here investigated the effects of varying concentrations (0%–10%) of soy protein isolate-stabilized Pickering emulsion (SPE) on gel properties, water-holding capacity, microstructure, and protein–water interactions of myosin gel. Adding SPE (2.5%–7.5%) enhanced the formation of hydrogen bonds, hydrophobic interactions, and disulfide bonds, thus augmenting gel strength and immobile water content. Based on capillary theory, crosslinking between SPE and myosin promotes the formation of a denser, more hydrophilic gel network, thereby improving capillary pressure to retain water. Isotopic H/D exchange unveiled that SPE modified the gel's microenvironment, thereby enhancing interactions between the gel and water. SPE boosts water-holding capacity by improving the gel network structure to elevate capillary capacity and altering the myosin structure to enhance its interaction with water.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117512"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420873","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

Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117522

Xiaoli Ma , Yuan Zhang , Xiangbin Chu , Lanlan Wei , Peiyan Li , Kun Yu

The steam explosion (SE) approach is a green and environment-friendly method used for modifying sorghum grains. This study aimed to investigate the effects of SE strength variation on the chemical composition, structural, physicochemical, and functional properties of total dietary fiber (TDF) in sorghum. According to the findings of our study, SE treatment significantly improved the soluble dietary fiber (SDF) content from 2.74% to 6.57% and reduced the insoluble dietary fiber (IDF) content from 13.43% to 5.99%. The results of SEM, FTIR, and XRD indicated that SE treatment caused TDF to collapse and to form a honeycomb structure with many cavities, resulting in a larger particle size, stronger typical sugar esters absorption peaks, and higher crystallinity in TDF. The STA results demonstrated SE treatment improved the thermal stability of TDF. Similarly, SE treatment improved TDF's water/oil holding capacity, swelling, glucose-binding, and α-amylase inhibitory activity. As confirmed by the results of structural and correlation analysis, the appropriate SE treatment caused positive effects in TDF's physicochemical and functional characteristics. From a functional perspective, TDFs with excellent functional properties have a great potential for applications in the food industry, such as anti-digestion additives.

{"title":"Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains","authors":"Xiaoli Ma , Yuan Zhang , Xiangbin Chu , Lanlan Wei , Peiyan Li , Kun Yu","doi":"10.1016/j.lwt.2025.117522","DOIUrl":"10.1016/j.lwt.2025.117522","url":null,"abstract":"<div><div>The steam explosion (SE) approach is a green and environment-friendly method used for modifying sorghum grains. This study aimed to investigate the effects of SE strength variation on the chemical composition, structural, physicochemical, and functional properties of total dietary fiber (TDF) in sorghum. According to the findings of our study, SE treatment significantly improved the soluble dietary fiber (SDF) content from 2.74% to 6.57% and reduced the insoluble dietary fiber (IDF) content from 13.43% to 5.99%. The results of SEM, FTIR, and XRD indicated that SE treatment caused TDF to collapse and to form a honeycomb structure with many cavities, resulting in a larger particle size, stronger typical sugar esters absorption peaks, and higher crystallinity in TDF. The STA results demonstrated SE treatment improved the thermal stability of TDF. Similarly, SE treatment improved TDF's water/oil holding capacity, swelling, glucose-binding, and α-amylase inhibitory activity. As confirmed by the results of structural and correlation analysis, the appropriate SE treatment caused positive effects in TDF's physicochemical and functional characteristics. From a functional perspective, TDFs with excellent functional properties have a great potential for applications in the food industry, such as anti-digestion additives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117522"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427745","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

Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life 在面包中加入香兰素复合微粒，增强抗菌活性并延长保质期

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117518

Yan Chen , Li Liao , Jin Liu , Hongxia Gao , Xing Chen , Lexiang Zhang , Liqiang Zou

Vanillin is widely used as a food flavoring agent for its pleasant aroma and biological properties, but its volatility during high-temperature processing limits its effectiveness. In this study, ternary complex microparticles consisting of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared and applied in bread manufacturing. The retention rate of vanillin during bread baking increased from 44.25% to 69.92% as the proportion of dextran in the complex microparticles (V/C/D 1:9:0-V/C/D 1:5:4) was enlarged. Furthermore, enhanced vanillin retention within the bread improved its resistance to oxidation and spoilage during storage. Incorporating vanillin-complexed microparticles into bread delayed increases in acid value, peroxide value, and total colony count during storage at 37 °C, extending the bread's shelf life from 4 to 6 days. Vanillin retained in the bread inhibited microbial growth, significantly reducing the relative abundance of Bacillus (from 81.98% in blank bread to 7.54% in V/C/D 1:5:4) and Aspergillus flavus (from 99.94% in blank bread to 83.00% in V/C/D 1:5:4) during storage. The results from this research could offer valuable insights into enhancing the quality of natural flavorings and baked goods.

{"title":"Incorporation of vanillin complex microparticles into bread for enhanced antibacterial activity and extended shelf-life","authors":"Yan Chen , Li Liao , Jin Liu , Hongxia Gao , Xing Chen , Lexiang Zhang , Liqiang Zou","doi":"10.1016/j.lwt.2025.117518","DOIUrl":"10.1016/j.lwt.2025.117518","url":null,"abstract":"<div><div>Vanillin is widely used as a food flavoring agent for its pleasant aroma and biological properties, but its volatility during high-temperature processing limits its effectiveness. In this study, ternary complex microparticles consisting of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared and applied in bread manufacturing. The retention rate of vanillin during bread baking increased from 44.25% to 69.92% as the proportion of dextran in the complex microparticles (V/C/D 1:9:0-V/C/D 1:5:4) was enlarged. Furthermore, enhanced vanillin retention within the bread improved its resistance to oxidation and spoilage during storage. Incorporating vanillin-complexed microparticles into bread delayed increases in acid value, peroxide value, and total colony count during storage at 37 °C, extending the bread's shelf life from 4 to 6 days. Vanillin retained in the bread inhibited microbial growth, significantly reducing the relative abundance of <em>Bacillus</em> (from 81.98% in blank bread to 7.54% in V/C/D 1:5:4) and <em>Aspergillus flavus</em> (from 99.94% in blank bread to 83.00% in V/C/D 1:5:4) during storage. The results from this research could offer valuable insights into enhancing the quality of natural flavorings and baked goods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117518"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420761","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

Variation of the odor-active compounds of cooked fragrant Simiao rice with degrees of milling 煮熟的香思妙米的气味活性化合物随碾磨程度的变化

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117493

Rui Lai , Jie Liu , Qing Huang , Xiaoji Fei , Wenting Yin , Hongzhou An , Jikai Zhao , Jie Zhang , Ruru Luo , Qian Lin , Lina Wang

This study identified 20 key odor-active compounds in cooked brown rice (CBR), cooked medium-milled rice (CMMR), and cooked well-milled rice (CWMR) of fragrant Simiao rice by gas chromatography-olfactometry-mass spectrometry and odor activity value (OAV). Based on the metabolomics analysis method, aroma fingerprints for CBR, CMMR, and CWMR were established, and 10 differential odor-active compounds contributing to their odor differences were identified, including hexanal, nonanal, heptanal, octanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, tetradecanal, acetoin, and 2-pentylfuran. An analysis of the source, OAV, and correlation with lipid content of differential odor-active compounds confirmed that variations in raw rice lipid content led to odor differences of cooked rice with different degrees of milling. Upon the comprehensive evaluation of bran degree and ratio of germ-remained kernels of the samples, it was established that monitoring the ratio of germ-remained kernels during milling was crucial to ensure odor quality of CMMR. This research had significant implications for guiding the medium milling and advancing in the flavor and breeding of rice.

{"title":"Variation of the odor-active compounds of cooked fragrant Simiao rice with degrees of milling","authors":"Rui Lai , Jie Liu , Qing Huang , Xiaoji Fei , Wenting Yin , Hongzhou An , Jikai Zhao , Jie Zhang , Ruru Luo , Qian Lin , Lina Wang","doi":"10.1016/j.lwt.2025.117493","DOIUrl":"10.1016/j.lwt.2025.117493","url":null,"abstract":"<div><div>This study identified 20 key odor-active compounds in cooked brown rice (CBR), cooked medium-milled rice (CMMR), and cooked well-milled rice (CWMR) of fragrant Simiao rice by gas chromatography-olfactometry-mass spectrometry and odor activity value (OAV). Based on the metabolomics analysis method, aroma fingerprints for CBR, CMMR, and CWMR were established, and 10 differential odor-active compounds contributing to their odor differences were identified, including hexanal, nonanal, heptanal, octanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, tetradecanal, acetoin, and 2-pentylfuran. An analysis of the source, OAV, and correlation with lipid content of differential odor-active compounds confirmed that variations in raw rice lipid content led to odor differences of cooked rice with different degrees of milling. Upon the comprehensive evaluation of bran degree and ratio of germ-remained kernels of the samples, it was established that monitoring the ratio of germ-remained kernels during milling was crucial to ensure odor quality of CMMR. This research had significant implications for guiding the medium milling and advancing in the flavor and breeding of rice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117493"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420879","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 potential role of fatty acids enhances the anti-retrogradation property of flaxseed gum on wheat starch

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117533

Yunlong Li , Min Luo , Minghui Wen , Cong Zheng , Youe Zhang , Caian He , Min Wang

Starch gel foods are prone to retrogradation during storage, which affects their texture and quality. This study investigates the effects of flaxseed gum-fatty acid (FG-FA) systems on the retrogradation behavior of wheat starch (WS), focusing on the enhanced anti-retrogradation potential of various fatty acids (FAs). The results indicate that different FAs formed complexes with WS to varying degrees (81.71–93.97%). Compared to the WS-FG sample, the addition of FAs led to reduced gelatinization enthalpy, the formation of amylose-FA complexes, decreased ordered structure and relative crystallinity, more stable gel structure, and decreased hardness of the starch during storage, demonstrating that FAs enhance the inhibition of starch retrogradation. Furthermore, the inclusion of FAs increased the content of slowly digestible starch by an average of 6.12%. The effectiveness of FAs in inhibiting starch retrogradation was dependent on their saturation and chain length, following the order: lauric acid (LA) > myristic acid (MA) > palmitic acid (PA) > stearic acid (SA) > oleic acid (OA) > linoleic acid (LOA), with LA showing the most pronounced effect. These findings highlight the potential of the FG-FA system to enhance the storage stability of starch gel products.

{"title":"The potential role of fatty acids enhances the anti-retrogradation property of flaxseed gum on wheat starch","authors":"Yunlong Li , Min Luo , Minghui Wen , Cong Zheng , Youe Zhang , Caian He , Min Wang","doi":"10.1016/j.lwt.2025.117533","DOIUrl":"10.1016/j.lwt.2025.117533","url":null,"abstract":"<div><div>Starch gel foods are prone to retrogradation during storage, which affects their texture and quality. This study investigates the effects of flaxseed gum-fatty acid (FG-FA) systems on the retrogradation behavior of wheat starch (WS), focusing on the enhanced anti-retrogradation potential of various fatty acids (FAs). The results indicate that different FAs formed complexes with WS to varying degrees (81.71–93.97%). Compared to the WS-FG sample, the addition of FAs led to reduced gelatinization enthalpy, the formation of amylose-FA complexes, decreased ordered structure and relative crystallinity, more stable gel structure, and decreased hardness of the starch during storage, demonstrating that FAs enhance the inhibition of starch retrogradation. Furthermore, the inclusion of FAs increased the content of slowly digestible starch by an average of 6.12%. The effectiveness of FAs in inhibiting starch retrogradation was dependent on their saturation and chain length, following the order: lauric acid (LA) > myristic acid (MA) > palmitic acid (PA) > stearic acid (SA) > oleic acid (OA) > linoleic acid (LOA), with LA showing the most pronounced effect. These findings highlight the potential of the FG-FA system to enhance the storage stability of starch gel products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117533"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of exogenous DPD on fermentation characteristics and flavour formation of Lactiplantibacillus plantarum HRB1 in vitro and in a dry sausage model: Insights from the quorum sensing system

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117516

Jiasheng Lu , Yumeng Sui , Xin Liu , Jiawang Wang , Jiatong Li , Baohua Kong , Qian Chen , Weiwei Yang

The present study aimed to investigate the impact of 4,5-dihydroxy-2,3-pentanedione (DPD; 0, 300, 600, and 900 nmol/L), a crucial precursor in the LuxS/AI-2 quorum sensing system, on flavour formation by Lactiplantibacillus plantarum HRB1 both in vitro and dry-sausage model. Firstly, L. plantarum HRB1 was selected from 18 strains of lactic acid bacteria due to its superior AI-2 and protease activity. In vitro, DPD significantly increased the activity of the AI-2 and the protease activity of L. plantarum HRB1. In the fermented dry-sausage, free amino acid content was significantly higher in the treatment with 600 nmol/L DPD compared to the other treatments. Notably, the dry sausage treated with 600 nmol/L DPD exhibited the highest concentrations of aldehydes (558.50 μg/kg), ketones (192.41 μg/kg), alcohols (1175.56 μg/kg), acids (202.27 μg/kg), esters (1504.48 μg/kg), and terpenes (1319.82 μg/kg). Sensory analysis revealed that the dry sausage treated with 600 nmol/L DPD had the most pronounced fermented and fatty odour. These results suggest that 600 nmol/L DPD enhances the flavour formation of L. plantarum HRB1. This research provides a theoretical foundation for utilizing the LuxS/AI-2 QS to optimize microbial fermentation processes and improve fermented food quality, especially flavour.

{"title":"Effect of exogenous DPD on fermentation characteristics and flavour formation of Lactiplantibacillus plantarum HRB1 in vitro and in a dry sausage model: Insights from the quorum sensing system","authors":"Jiasheng Lu , Yumeng Sui , Xin Liu , Jiawang Wang , Jiatong Li , Baohua Kong , Qian Chen , Weiwei Yang","doi":"10.1016/j.lwt.2025.117516","DOIUrl":"10.1016/j.lwt.2025.117516","url":null,"abstract":"<div><div>The present study aimed to investigate the impact of 4,5-dihydroxy-2,3-pentanedione (DPD; 0, 300, 600, and 900 nmol/L), a crucial precursor in the <em>LuxS/</em>AI-2 quorum sensing system, on flavour formation by <em>Lactiplantibacillus plantarum</em> HRB1 both <em>in vitro</em> and dry-sausage model. Firstly, <em>L. plantarum</em> HRB1 was selected from 18 strains of lactic acid bacteria due to its superior AI-2 and protease activity. <em>In vitro</em>, DPD significantly increased the activity of the AI-2 and the protease activity of <em>L. plantarum</em> HRB1. In the fermented dry-sausage, free amino acid content was significantly higher in the treatment with 600 nmol/L DPD compared to the other treatments. Notably, the dry sausage treated with 600 nmol/L DPD exhibited the highest concentrations of aldehydes (558.50 μg/kg), ketones (192.41 μg/kg), alcohols (1175.56 μg/kg), acids (202.27 μg/kg), esters (1504.48 μg/kg), and terpenes (1319.82 μg/kg). Sensory analysis revealed that the dry sausage treated with 600 nmol/L DPD had the most pronounced fermented and fatty odour. These results suggest that 600 nmol/L DPD enhances the flavour formation of <em>L. plantarum</em> HRB1. This research provides a theoretical foundation for utilizing the <em>LuxS</em>/AI-2 QS to optimize microbial fermentation processes and improve fermented food quality, especially flavour.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117516"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420757","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 effect of 1-methylcyclopropene on the shelf life of sand pear fruits

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

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117530

Huiying Wang , Yawei Li , Misganaw Wassie , Muhammad Muhammad , Songling Bai , Haiyan Shi

Early senescence significantly affects the post-harvest quality of sand pear fruit, making it crucial to find methods for delaying senescence and extending shelf life. Here, the effect of 1-methylcyclopropene (1-MCP) at concentrations of 0.5, 1.0, and 1.5 μL L⁻¹ on the regulation of postharvest fruit quality and shelf life in sand pear stored at room temperature was investigated. The results showed that treatment with 1.0 μL L⁻¹ 1-MCP effectively delayed senescence in sand pear by reducing respiration rate, weight loss, and maintaining higher firmness during shelf life at room temperature. Additionally, 1-MCP treatment decreased ethylene production, abscisic acid and jasmonic acid contents, while increasing salicylic acid, auxin, melatonin, and antioxidant capacity by regulating their corresponding genes. 1-MCP treatment also slow down fruit softening by suppressing polygalacturonase, pectin methyl esterase, and cellulase activities and by regulating fruit softening genes. Pearson's correlation analysis revealed strong relationships among these senescence-related indicators. Notably, a concentration of 1.0 μL L⁻¹ 1-MCP was the most effective in delaying sand pear fruit senescence. Our findings could ultimately pave the way for more precise and targeted approaches to prolong the shelf life of sand pear and potentially other fruits, reducing postharvest losses and enhancing food security.

{"title":"The effect of 1-methylcyclopropene on the shelf life of sand pear fruits","authors":"Huiying Wang , Yawei Li , Misganaw Wassie , Muhammad Muhammad , Songling Bai , Haiyan Shi","doi":"10.1016/j.lwt.2025.117530","DOIUrl":"10.1016/j.lwt.2025.117530","url":null,"abstract":"<div><div>Early senescence significantly affects the post-harvest quality of sand pear fruit, making it crucial to find methods for delaying senescence and extending shelf life. Here, the effect of 1-methylcyclopropene (1-MCP) at concentrations of 0.5, 1.0, and 1.5 μL L<sup>−1</sup> on the regulation of postharvest fruit quality and shelf life in sand pear stored at room temperature was investigated. The results showed that treatment with 1.0 μL L<sup>−1</sup> 1-MCP effectively delayed senescence in sand pear by reducing respiration rate, weight loss, and maintaining higher firmness during shelf life at room temperature. Additionally, 1-MCP treatment decreased ethylene production, abscisic acid and jasmonic acid contents, while increasing salicylic acid, auxin, melatonin, and antioxidant capacity by regulating their corresponding genes. 1-MCP treatment also slow down fruit softening by suppressing polygalacturonase, pectin methyl esterase, and cellulase activities and by regulating fruit softening genes. Pearson's correlation analysis revealed strong relationships among these senescence-related indicators. Notably, a concentration of 1.0 μL L<sup>−1</sup> 1-MCP was the most effective in delaying sand pear fruit senescence. Our findings could ultimately pave the way for more precise and targeted approaches to prolong the shelf life of sand pear and potentially other fruits, reducing postharvest losses and enhancing food security.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117530"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420760","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}

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