LWT - Food Science and Technology最新文献

Fabrication of monoglyceride-whey protein isolate bigel-based foamed emulsions: A novel template for solid fat replacement in muffins 单甘油酯-乳清分离蛋白凝胶泡沫乳剂的制备：松饼中固体脂肪替代的新模板

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

LWT - Food Science and Technology

Pub Date : 2025-12-11 DOI: 10.1016/j.lwt.2025.118906

Mohammad Reza Salahi, Mohebbat Mohebbi

This study aimed to develop a novel whey protein-reinforced bigel-based foamed emulsions (BFEs) as structured lipid systems capable of reducing solid fat in baked products. BFEs were prepared by combining monoglyceride (5.0 g/100 g) with an aqueous phase containing 0.0–2.5 g/100 g whey protein isolate (WPI) within an 80:20 oil-water ratio, and their structural and functional characteristics were systematically evaluated. Increasing WPI concentration significantly reinforced the bigel network, resulting in higher hardness and a marked increase in storage modulus. Upon whipping, all formulations exhibited elastic-dominant behavior and pronounced shear-thinning flow, confirming the formation of stable aerated structures. Foam overrun ranged from 72.7 % (0.5 g/100 g WPI) to 83.8 % (0.0 g/100 g WPI), while thermal stability increased substantially with increasing WPI levels. DSC analysis showed increased melting enthalpy, indicating a more organized crystalline matrix. The BFE containing 2.5 g/100 g WPI was incorporated into muffins as a replacer for 25 % and 75 % of shortening. Batter specific gravity remained unchanged, and 25 % substitution-maintained muffin volume and key quality parameters. Although 75 % replacement led to a moderate reduction in specific volume, texture, water activity, and crumb color remained unaffected. Overall, WPI-enhanced BFEs demonstrated strong structural stability and functional performance, supporting their potential as a novel solid-fat-reduced ingredient for healthier baked products.

本研究旨在开发一种新型乳清蛋白增强biggel泡沫乳剂（bfe）作为结构脂质系统，能够减少烘焙产品中的固体脂肪。采用单甘油酯（5.0 g/100 g）与分离乳清蛋白（WPI）的水相（0.0 ~ 2.5 g/100 g）以80:20的油水比配制bfe，并对其结构和功能特性进行了系统评价。增加WPI浓度可显著增强bigel网络，导致硬度提高和存储模量显著增加。搅拌后，所有配方都表现出弹性优势行为和明显的剪切减薄流动，证实了稳定充气结构的形成。泡沫溢出率从72.7% （0.5 g/100 g WPI）到83.8% （0.0 g/100 g WPI）不等，而热稳定性随着WPI水平的增加而显著增加。DSC分析显示熔融焓增加，表明更有组织的晶体基质。将含有2.5 g/100 g WPI的BFE作为25%和75%起酥油的替代品加入松饼中。面糊比重保持不变，松饼体积和关键质量参数保持25%替代不变。虽然75%的替代量导致了比体积的适度减少，但质地、水分活度和面包屑颜色没有受到影响。总体而言，wpi增强的bfe表现出强大的结构稳定性和功能性能，支持它们作为一种新型固体脂肪减少成分的潜力，用于更健康的烘焙产品。

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引用次数: 0

Synergistic antioxidant action and enhanced digestive utilization of Corbicula fluminea protein enabled by binding to epigallocatechin gallate 通过与表没食子儿茶素没食子酸酯结合，增强了河狸Corbicula fluinea蛋白的协同抗氧化作用和消化利用

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

LWT - Food Science and Technology

Pub Date : 2025-12-09 DOI: 10.1016/j.lwt.2025.118889

Songbo Ma, Xuemei Liu, Fei Wang, Lili Chen, Meilan Yuan, Yong Jiang, Li Zhao, Chunqing Bai

To expand the application of Corbicula fluminea protein (CFP) as nutritional antioxidant, epigallocatechin gallate (EGCG) was employed to form physically and chemically bonds with CFP. The effects of varying EGCG concentrations and binding types on the interaction mechanism as well as particle properties, antioxidant activity, and bio accessibility of CFP was thoroughly investigated. The findings revealed that physical modification resulted in larger non-covalent complexes primarily maintained by hydrophobic interactions. In contrast, chemical modification led to tighten covalent complexes with smaller particles. Although both physical and chemical modifications improved CFP's antioxidant activity, non-covalent complexes showed superior antioxidant capacity with EGCG exerting a more marked synergistic effect on CFP, particularly at lower concentrations. Furthermore, both EGCG-CFP complex types exhibited enhanced bioaccessibility and gastrointestinal digestive antioxidant activity, with these advantages being more prominent in the non-covalent form. This work would supply valuable insights for broadening the complexes as high nutritional antioxidant.

为了扩大河蟹蛋白（Corbicula fluinea protein， CFP）作为营养抗氧化剂的应用，采用表没食子儿茶素没食子酸酯（EGCG）与CFP形成物理化学键。研究了不同EGCG浓度和结合类型对CFP相互作用机制、颗粒性质、抗氧化活性和生物可及性的影响。研究结果表明，物理修饰导致更大的非共价复合物主要通过疏水相互作用维持。相比之下，化学修饰导致更小颗粒的共价复合物变得更紧。虽然物理和化学修饰都提高了CFP的抗氧化活性，但非共价复合物的抗氧化能力更强，EGCG对CFP的协同作用更明显，特别是在低浓度下。此外，两种类型的EGCG-CFP复合物都表现出增强的生物可及性和胃肠道消化抗氧化活性，这些优势在非共价形式中更为突出。本研究将为拓展高营养抗氧化剂络合物提供有价值的见解。

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引用次数: 0

Metabolomics-guided valorization of lactic acid bacteria-fermented date pomace for functional food applications 代谢组学指导下功能性食品乳酸菌发酵枣渣的价值评价

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

LWT - Food Science and Technology

Pub Date : 2025-12-05 DOI: 10.1016/j.lwt.2025.118872

Kaliyan Barathikannan , Kandi Sridhar , Janaki Senthil Murugan , Vengatesan M. Rangaraj , Manideep Pabba , Srinivas Mettu , Fawzi Banat

Microbial fermentation provides a sustainable approach to convert agricultural byproducts into value-added functional ingredients. This study examined date pomace biotransformation using probiotic strains Lactobacillus acidophilus LMG 13550, Bifidobacterium longum LMG 13197, Pediococcus acidilactici MNL5, and a mixed culture (LBP) to develop synbiotic-rich formulations. Among all treatments, synbiotic mixed-fermented date pomace (SMFDP) showed the highest bioactivity, significantly surpassing single-strain fermentations (LAFDP, BLFDP, PAFDP) and the unfermented date pomace control (DP). SMFDP strongly inhibited key metabolic enzymes: α-amylase (73.55 ± 1.6 %), α-glucosidase (87.63 ± 1.5 %), pancreatic lipase (96.07 ± 1.7 %), and xanthine oxidase (76.72 ± 1.6 %). It also exhibited high antioxidant capacity, with elevated total phenolics (1442.98 ± 3.8 mg GAE/100 g) and flavonoids (441.83 ± 2.3 mg QE/100 g). In vivo studies using Caenorhabditis elegans confirmed that synbiotic mixed-fermented date pomace (SMFDP) enhanced lifespan, gut colonization, and fertility. UHPLC-Q-TOF-MS/MS metabolomics revealed enrichment of bioactive metabolites and gene–metabolite interactions linked to metabolic regulation. ICP-OES analysis showed improved mineral bioavailability after fermentation. Overall, SMFDP demonstrates strong potential as a sustainable, bioactive ingredient for managing metabolic disorders and exemplifies circular bioeconomy by transforming date-processing waste into high-value synbiotic products.

微生物发酵提供了一种可持续的方法，将农业副产品转化为增值功能成分。本研究利用益生菌菌株嗜酸乳杆菌LMG 13550、长双歧杆菌LMG 13197、嗜酸乳酸球球菌MNL5和混合培养（LBP）研究了枣渣的生物转化，以开发富含合成菌的配方。在所有处理中，合成混合发酵枣渣（SMFDP）的生物活性最高，显著超过单菌种发酵（LAFDP、BLFDP、PAFDP）和未发酵枣渣对照（DP）。SMFDP对关键代谢酶α-淀粉酶（73.55±1.6%）、α-葡萄糖苷酶（87.63±1.5%）、胰脂肪酶（96.07±1.7%）、黄嘌呤氧化酶（76.72±1.6%）有较强的抑制作用。总酚类物质含量（1442.98±3.8 mg QE/100 g）和总黄酮含量（441.83±2.3 mg QE/100 g）均显著提高。秀丽隐杆线虫的体内研究证实，合成混合发酵枣渣（SMFDP）可以延长寿命、肠道定植和提高生育能力。UHPLC-Q-TOF-MS/MS代谢组学揭示了生物活性代谢物的富集和与代谢调节相关的基因-代谢物相互作用。ICP-OES分析显示发酵后矿物质生物利用度提高。总的来说，SMFDP作为一种可持续的、生物活性成分，具有很强的潜力，可用于管理代谢紊乱，并通过将枣加工废料转化为高价值的合成产品，成为循环生物经济的典范。

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引用次数: 0

White wine lees protein extract: A promising fining agent for red wine clarification 白葡萄酒酒糟蛋白提取物：一种很有前途的红酒澄清精制剂

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

LWT - Food Science and Technology

Pub Date : 2025-12-04 DOI: 10.1016/j.lwt.2025.118867

Luca Garcia , Alice Douliez , Benjamin Poulain , Lucie Gagnepain , Fanny Gallo , Romain Kapel , Sophie Beaubier , Claudia Nioi

This study investigates the potential of white wine lees, a protein- and polysaccharide-rich winemaking by-product, as a sustainable fining agent for red wine clarification. Protein-rich extracts were produced using subcritical water extraction (SWE) and optimized via Response Surface Methodology. Chemical and molecular analyses (SDS-PAGE and SEC) revealed that the extracts were enriched in low to medium-molecular-weight peptides, similar to commercial gelatin hydrolysates. The fining performance of the extract was assessed in red wine and compared to commercial products like whole lees, gelatin, and patatin. The lees extract significantly reduced turbidity (−64.4 %) and tannin content (−18.4 %) while preserving color stability, achieving performance comparable to gelatin and superior to patatin. Moreover, it effectively reduced wine astringency, with minimal impact on chromatic characteristics. These findings demonstrate that SWE-derived white wine lees extract is a promising alternative to conventional fining agents, supporting circular economy practices in the winemaking industry.

白葡萄酒酒糟是一种富含蛋白质和多糖的酿酒副产物，本研究探讨了白葡萄酒酒糟作为红葡萄酒澄清剂的潜力。采用亚临界水萃取法（SWE）制备了富含蛋白质的提取物，并通过响应面法对其进行了优化。化学和分子分析（SDS-PAGE和SEC）显示，提取物富含低至中等分子量的肽，类似于商业明胶水解物。在红葡萄酒中评估了提取物的细化性能，并将其与商业产品（如全酒、明胶和patatin）进行了比较。酒糟提取物显著降低了浊度（- 64.4%）和单宁含量（- 18.4%），同时保持了颜色稳定性，实现了与明胶相当的性能，优于patatin。此外，它有效地减少了葡萄酒的涩味，对颜色特征的影响最小。这些发现表明，sw衍生的白葡萄酒酒糟提取物是传统精炼剂的有前途的替代品，支持葡萄酒酿造行业的循环经济实践。

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引用次数: 0

Exploring deep eutectic solvents and enzyme-based hydrolysis for hemp seed flour valorization 探索深度共晶溶剂和酶水解用于大麻籽粉增值

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

LWT - Food Science and Technology

Pub Date : 2025-12-04 DOI: 10.1016/j.lwt.2025.118856

Francesca Malvano , Concetta Condurso , Fernanda Galgano , Raffaele Longo , Donatella Albanese , Alessandra Procentese

This study explores the valorization of hemp seed cake flour (HSCF) through a combined delignification and enzymatic hydrolysis approach aimed at improving its nutritional and technological properties for food applications. HSCF was pretreated with a choline chloride–glycerol deep eutectic solvent (DES) under different temperatures and biomass-to-solvent ratios. The optimal pretreatment conditions (120 °C, 1:8 biomass/DES) achieved a 32.6 % reduction in lignin while maintaining high biomass recovery (>85 %). Subsequent enzymatic hydrolysis reduced by 11,9 % the total insoluble fibre and led to the release of xylooligosaccharides (XOS) with potential prebiotic activity. Structural analyses (FTIR, XRD) confirmed the selective disruption of the lignin–hemicellulose–cellulose complex and improved crystallinity of cellulose. These results demonstrate that DES-assisted enzymatic hydrolysis provides an effective and sustainable route for upgrading hemp seed cake flour, generating functional flours with improved compositional and structural attributes suitable for the development of plant-based food products.

本研究通过脱木质素和酶解相结合的方法，探讨了大麻籽饼粉（HSCF）的增值，旨在改善其营养和食品应用的技术特性。采用氯化胆碱-甘油深度共熔溶剂（DES）在不同温度和生物质-溶剂比下对HSCF进行预处理。最佳预处理条件（120°C， 1:8生物质/DES）使木质素减少32.6%，同时保持较高的生物质回收率（> 85%）。随后的酶解减少了11.9%的总不溶性纤维，并导致低聚木糖（XOS）的释放，具有潜在的益生元活性。结构分析（FTIR， XRD）证实了木质素-半纤维素-纤维素复合物的选择性破坏和纤维素结晶度的改善。这些结果表明，des辅助酶解为大麻籽饼粉的升级提供了一条有效和可持续的途径，可以生产出具有改善成分和结构属性的功能性面粉，适合开发植物性食品。

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引用次数: 0

Preparation and characterization of gelatin/hydroxypropyl methylcellulose blended films incorporating zein/pectin composite particles 玉米蛋白/果胶复合颗粒明胶/羟丙基甲基纤维素混合膜的制备与表征

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

LWT - Food Science and Technology

Pub Date : 2025-12-04 DOI: 10.1016/j.lwt.2025.118863

Wangyang Shen , Jingsi Li , Xinnan Hu , Zhongze Hu , Weiping Jin , Zhili Ji

Gelatin (GA) and hydroxypropyl methylcellulose (HPMC) are inherently incompatible, hindering the formation of uniform composite films. In this study, the effect of GA/HPMC ratios on the microstructure and physicochemical properties of the blended films stabilized by zein/pectin composite particles (ZCPs) was investigated. The light transmittance of blended films was consistently lower than that of single-component films due to the partial miscibility between GA and HPMC. The blended films with low GA contents (<30 %) exhibited higher light transmittances, owing to the increased miscibility between GA and HPMC stabilized by ZCPs. As GA content increased, the blended films exhibited higher water vapor permeability and water contact angle, accompanied by reduced thermal stability and mechanical strength. The blended films containing ZCPs possessed emulsion-like microstructures similar to that of HPMC encapsulating GA droplets. Increased HPMC content amplified the stabilizing effect of ZCPs, resulting in smaller and more uniform droplet sizes that extended water diffusion pathways, thereby increasing water contact angle. This phenomenon also increased the thermal stability from 345.5 to 353 °C, tensile strength from 7.3 to 11.2 MPa and elongation at break from 7.1 to 8.5 %. These findings open up new avenues for the application of such emulsion-like films in food packaging.

明胶（GA）和羟丙基甲基纤维素（HPMC）本质上是不相容的，阻碍了均匀复合膜的形成。本研究考察了GA/HPMC配比对玉米蛋白/果胶复合颗粒（ZCPs）稳定共混膜的微观结构和理化性能的影响。由于GA和HPMC的部分混相，混合膜的透光率始终低于单组分膜。低GA含量（< 30%）的共混膜透光率更高，这是由于ZCPs稳定的GA与HPMC之间的混溶性增加。随着GA含量的增加，共混膜的水蒸气渗透性和水接触角增大，热稳定性和机械强度降低。含有ZCPs的混合膜具有类似于包裹GA液滴的HPMC的乳液状微观结构。HPMC含量的增加放大了ZCPs的稳定作用，使液滴尺寸更小、更均匀，扩展了水的扩散路径，从而增加了水的接触角。这种现象还使材料的热稳定性从345.5℃提高到353℃，抗拉强度从7.3 MPa提高到11.2 MPa，断裂伸长率从7.1提高到8.5%。这些发现为乳状膜在食品包装中的应用开辟了新的途径。

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引用次数: 0

Impact of combined single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional and baking performance of highland barley-wheat bran flour composite bread 单菌种或混合菌种酵母联合发酵及酶处理对青稞-麦麸面粉复合面包理化、营养及烘焙性能的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-03 DOI: 10.1016/j.lwt.2025.118851

Jacob Ojobi Omedi , Jing Huang , Angelo Uriho , Cheng Chen , Shuning Zhang , Li Liang , Jianxian Zheng , Yongqing Zeng , Ning Li , Weining Huang

In this study, the combined effect of single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional, and baking performance of highland barley–wheat bran composite bread was investigated. Key enzymatic activities during sourdough fermentation of highland barley-wheat bran (HW) substrate were reported. The rheo-fermentation properties in dough; the specific volume, crumb firmness, sensory acceptance, staling properties and in vitro starch digestibility of the corresponding bread were reported. The results showed that sourdough fermentation increased the acidity, soluble dietary fiber, water-extractable arabinoxylan, and exopolysaccharide contents of HW substrate. Higher contents were observed in the mixed-than single-strain-fermented sourdough, associated with the higher activities of in situ-synthesized xylanase, β-glucanase, and β-glucosidase enzymes. In dough, compared to unfermented highland barley–wheat bran (HWB) and enzyme-treated highland barley–wheat bran (EB), combined sourdough and enzyme treatment increased the total gas production (higher in enzyme-treated and mixed-strain (Weisella confusa QS813 and Kluyveromyces marxianus, EQKB) than in enzyme treated and single-strain (W. confusa QS813 (EQB) or K. marxianus (EKB)). In bread, specific volume increased, crumb firmness decreased, and sensory acceptance greatly improved in the order of EQKB, EKB, EQB, EB, and HWB. Furthermore, in vitro starch digestibility decreased, while the anti-staling properties were enhanced in bread were enhanced. These findings reveal that there was better synergy in the improvement of the nutritional and baking performance of highland barley–wheat bran composite bread when mixed-rather than single-strain sourdough was combined with enzyme treatment.

本试验研究了单菌种或混合菌种发酵和酶处理对青稞-麦麸复合面包理化、营养和烘焙性能的联合影响。报道了青稞麦麸（HW）底物发酵酵母的关键酶活性。面团流变发酵特性；报道了相应面包的比容、面包屑硬度、感官接受度、贮藏性能和体外淀粉消化率。结果表明，酵母发酵提高了HW底物的酸度、可溶性膳食纤维、水提阿拉伯木聚糖和外多糖含量。与单株发酵酵母相比，混合发酵酵母含量较高，且原位合成木聚糖酶、β-葡聚糖酶和β-葡萄糖苷酶活性较高。在面团中，与未发酵的青稞麦麸（HWB）和酶处理的青稞麦麸（EB）相比，酵母和酶联合处理提高了总产气量(酶处理和混合菌株（混淆魏氏菌QS813和马氏克鲁维菌，EQKB）高于酶处理和单一菌株（混淆魏氏菌QS813 （EQB）或马氏克鲁维菌（EKB））。在面包中，EQKB、EKB、EQB、EB、HWB的比体积增大，面包屑硬度降低，感官接受度显著提高。此外，淀粉在面包中的体外消化率降低，而保鲜性能增强。综上所述，与酵素处理相比，混合酵母与酵素处理对青稞-麦麸复合面包的营养和烘焙性能有更好的协同作用。

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引用次数: 0

Exploring the nutritional profile of Cannabis sativa L. sprouts: a promising food source for enhancing food security 探索大麻芽的营养概况：加强粮食安全的有前途的食物来源

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

LWT - Food Science and Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.lwt.2025.118843

Alex Rico , Isaac Maestro-Gaitán , Claudia-Monika Haros , María José Rodríguez , Patricia Calvo , Gabriel Rennato Hassinger-Lino , Javier Matías , José M. Arjona , Maria Reguera

The urgent need to diversify food sources and reduce the environmental footprint of protein production requires sustainable alternatives to traditional crops. Hemp (Cannabis sativa L.), valued for its nutritionally rich seeds, is gaining attention as a potential low-THC food crop. While hemp seeds are recognized for their protein, essential fatty acids, and micronutrients, the nutritional potential of their sprouts remains underexplored. This study aimed to assess whether germination enhances the nutritional value of hemp seeds, hypothesizing that this process improves protein quality, mineral bioavailability, and overall nutritional balance. Germination nearly doubled protein content and enhanced essential amino acids, particularly threonine, valine, methionine, leucine, lysine, and tryptophan, while also increasing glutamic acid and alanine. Mineral analysis revealed increases in K, Na, P, S, and Zn, whereas Ca decreased, and Mg, Cu, Fe, and Mn remained stable. Sprouts kept polyunsaturated fatty acids levels with a balanced ω6:ω3 ratio, while phenolic content and antioxidant capacity showed minor changes. Principal Component Analysis highlighted differences between seeds and sprouts, primarily driven by protein, lipid, and minerals. These findings indicate that hemp sprouts are a nutritionally valuable, functional plant-based food with the potential to support dietary diversification, improve nutrient intake, and contribute to sustainable food systems.

粮食来源多样化和减少蛋白质生产对环境的影响的迫切需要需要传统作物的可持续替代品。大麻（大麻sativa L.）因其营养丰富的种子而受到重视，作为一种潜在的低四氢大麻酚粮食作物而受到关注。虽然大麻种子因其蛋白质、必需脂肪酸和微量营养素而被公认，但其芽的营养潜力仍未得到充分开发。本研究旨在评估发芽是否能提高大麻种子的营养价值，假设这一过程能提高蛋白质质量、矿物质生物利用度和整体营养平衡。发芽后蛋白质含量几乎增加了一倍，必需氨基酸含量增加了一倍，尤其是苏氨酸、缬氨酸、蛋氨酸、亮氨酸、赖氨酸和色氨酸，同时谷氨酸和丙氨酸也增加了。矿物分析显示，钾、钠、磷、硫和锌含量增加，而钙含量减少，镁、铜、铁和锰保持稳定。芽菜多不饱和脂肪酸含量保持在均衡的ω6:ω3比例，而酚类含量和抗氧化能力变化不大。主成分分析强调了种子和芽之间的差异，主要是由蛋白质、脂质和矿物质驱动的。这些发现表明，大麻芽是一种具有营养价值的功能性植物性食物，具有支持饮食多样化、改善营养摄入和促进可持续粮食系统的潜力。

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引用次数: 0

Application of PEG-coated antioxidant nanoliposomes in alginate-based edible coatings to improve oxidative stability of fish (Oncorhynchus mykiss) fillets 聚乙二醇包被抗氧化纳米脂质体在海藻酸盐基食用涂层中的应用以提高鱼鱼片的氧化稳定性

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

LWT - Food Science and Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.lwt.2025.118837

Faezeh Farzanfar , Alireza Sadeghi Mahoonak , Shima Kaveh

Fish fillets are highly susceptible to oxidation due to their rich content of unsaturated fatty acids, leading to spoilage and the formation of undesirable flavors and odors. In recent years, antioxidant packaging (particularly in the form of edible coatings) has garnered considerable interest as an effective strategy to mitigate oxidative degradation. In this study, nanoliposomes encapsulating hydrolyzed flaxseed meal protein, a natural antioxidant, were coated with polyethylene glycol (PEG) at concentrations of 0.1, 0.3, and 0.5 g/10 mL to improve their stability. Among the tested formulations, the PEG-coated nanoliposomes at 0.3 g/10 mL exhibited the most favorable physicochemical properties, including microencapsulation efficiency of 73.54 %, particle size of 653.3 nm, and zeta potential of 9.93 mV. This formulation also demonstrated the highest antioxidant activity, with a total antioxidant activity of 1.339 (absorbance at 695 nm), DPPH radical scavenging activity of 95.43 %, and strong iron ion chelating ability. Consequently, it was selected as the optimal formulation for incorporation into an alginate-based edible coating at varying concentrations. Among the tested coatings, alginate coating enriched with 15 g/L PEG-coated nanoliposomes showed optimal antioxidant performance and improved oxidative stability of fish fillets.

鱼片由于含有丰富的不饱和脂肪酸，极易被氧化，导致变质和形成不良的味道和气味。近年来，抗氧化包装（特别是以食用涂层的形式）作为一种减轻氧化降解的有效策略获得了相当大的兴趣。在本研究中，将天然抗氧化剂水解亚麻籽粕蛋白包被聚乙二醇（PEG），以0.1、0.3和0.5 g/10 mL的浓度包被纳米脂质体，以提高其稳定性。其中，0.3 g/10 mL的peg包被纳米脂质体表现出最佳的理化性能，微胶囊化效率为73.54%，粒径为653.3 nm， zeta电位为9.93 mV。该配方抗氧化活性最高，总抗氧化活性为1.339 （695 nm吸光度），DPPH自由基清除活性为95.43%，铁离子螯合能力强。因此，它被选为在不同浓度的海藻酸盐基可食用涂层中掺入的最佳配方。其中，富含15 g/L聚乙二醇包被纳米脂质体的藻酸盐包被具有最佳的抗氧化性能，提高了鱼片的氧化稳定性。

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引用次数: 0

Mechanistic insights into enhancement of sunflower protein isolates through a combined fractionation and fungal bioprocessing of sunflower meal 通过向日葵粕的联合分馏和真菌生物处理提高向日葵蛋白分离物的机理研究

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

LWT - Food Science and Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.lwt.2025.118846

Santosh Thapa , Korey Brownstein , Robert McTaggart , Bishnu Karki

Sunflower meal (SM) is an affordable, balanced, and hypoallergenic plant protein source; however, its low protein extractability and phenolic compounds limit functionality, digestibility, color and flavor. Therefore, removing phenolics and modifying proteins are essential for food applications. This study evaluated the impact of size-fractionation and fermentation of SM (Aspergillus niger and Aspergillus oryzae) on the physico-chemical, molecular, and functional properties of sunflower protein isolates (SPI). Coarser SMs (>0.25 mm) were fiber-rich, whereas finer SMs (<0.25 mm) contained higher protein, phenolics, and flavonoids. SPIs from finer SMs exhibited lower protein-purity but higher phenolics, flavonoids, and lighter color. Autoclaving reduced protein-extractability, and purity, but increased phenolics, flavonoids, chlorogenic and caffeic acids and altered SPI's molecular and secondary structure, whereas γ-irradiation mitigated these effects. Fermentation with Aspergillus niger enhanced protein extractability but did not improve protein recovery or purity. Both fungi reduced phenolics, flavonoids and chlorogenic acid and protein molecular weight. SPIs from fermented SM significantly enhanced SPI solubility (up to 22.8 % and 151.2 % in autoclaved and γ-irradiated SM, respectively) and surface-hydrophobicity (up to 133.8 % in γ-irradiated SM), although color, particle-size, ζ-potential, foaming, and emulsifying properties were unchanged. These findings demonstrate that size-fractionation and fermentation significantly influence protein extraction and SPI characteristics.

向日葵粉（SM）是一种负担得起的、平衡的、低过敏性的植物蛋白来源；然而，其低蛋白质提取率和酚类化合物限制了其功能，消化率，颜色和风味。因此，去除酚类物质和修饰蛋白质对食品应用至关重要。本研究评估了SM（黑曲霉和米曲霉）的分级和发酵对向日葵蛋白分离物（SPI）理化、分子和功能特性的影响。粗粒的SMs （>0.25 mm）富含纤维，而细粒的SMs （<0.25 mm）含有较高的蛋白质、酚类物质和类黄酮。从较细的SMs中提取的spi具有较低的蛋白质纯度，但具有较高的酚类物质，类黄酮和较浅的颜色。高压灭菌降低了蛋白质的可提取性和纯度，但增加了酚类物质、类黄酮、绿原和咖啡酸，并改变了SPI的分子和二级结构，而γ辐照则减轻了这些影响。黑曲霉发酵提高了蛋白质的提取率，但没有提高蛋白质的回收率和纯度。两种真菌都降低了酚类物质、类黄酮和绿原酸以及蛋白质的分子量。发酵SM的SPI显著提高了SPI的溶解度（在高压灭菌SM和γ辐照SM中分别高达22.8%和151.2%）和表面疏水性（在γ辐照SM中高达133.8%），尽管颜色、粒径、ζ电位、发泡和乳化性能不变。这些结果表明，粒度分馏和发酵对蛋白质提取和SPI特性有显著影响。

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