LWT - Food Science and Technology最新文献_第10页

Effects of different drying methods on key aroma compounds and glucosinolate precursors in Cardamine violifolia 不同干燥方法对小豆蔻主要香气化合物及硫代葡萄糖苷前体的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118958

Jiawei Cheng , Pengfei Han , Jingyi Wang , Wangting Zhou , Zhenzhou Zhu , Jingren He , Muci Wu , Rui Zhang

Drying is essential for preserving Cardamine violifolia, a selenium-rich Brassicaceae vegetable, and for producing powders for functional foods. However, the effects of different drying methods on its aroma and flavor precursors remain unclear. This study compared the volatile and glucosinolate profiles of C. violifolia subjected to freeze-vacuum drying (FVD), microwave-vacuum drying (MVD), hot-air drying (HAD), and sun drying (SD). HS-SPME-GC–O–MS identified 58 volatile compounds, including 22 aroma-active compounds. Eleven of these were confirmed as key aroma compounds based on odor activity values and aroma recombination/omission experiments. Benzyl isothiocyanate contributed predominantly to the characteristic pungency. Other key odorants included trans-2-hexenal, benzaldehyde, benzeneacetaldehyde, nonanal, β-cyclocitral, 1-octen-3-ol, ketoisophorone, and β-ionone, which contributed to green, sweet, and mushroom-like notes. FVD best preserved the pungent–green flavor of fresh samples, owing to low-temperature dehydration retaining the highest levels of benzyl isothiocyanate and aldehydes. MVD partially retained pungency and generated 3-ethyl-2,5-dimethylpyrazine, which is responsible for roasted nuances. HAD and SD substantially reduced the pungent aromas and enhanced sweet and musty notes. This shift is likely due to extended heat exposure and oxidation, which produced higher concentrations of nonanal, β-cyclocitral, 1-octen-3-ol, 3,5-octadien-2-one, ketoisophorone, β-ionone, and dihydroactinidiolide. Glucosinolate analysis revealed glucotropaeolin (benzyl glucosinolate) as the predominant component, consistent with its major degradation products (benzyl isothiocyanate and benzyl nitrile) in headspace. HAD retained the highest total glucosinolate content due to rapid moisture removal and the stability of glucosinolates at the applied drying temperature. These findings provide useful references for the flavor quality of Brassicaceae vegetables after drying.

干燥对于保存小豆蔻（一种富含硒的芸苔科蔬菜）和生产功能性食品粉末是必不可少的。然而，不同干燥方法对其香气和风味前体的影响尚不清楚。本研究比较了冷冻真空干燥（FVD）、微波真空干燥（MVD）、热风干燥（HAD）和日光干燥（SD）对紫叶堇菜挥发物和硫代葡萄糖苷含量的影响。HS-SPME-GC-O-MS共鉴定出58种挥发性化合物，其中芳香活性化合物22种。根据气味活性值和香气重组/遗漏实验，确定其中11种为关键香气化合物。异硫氰酸苄酯对其特有的刺激性起主要作用。其他关键的气味包括反式-2-己烯醛、苯甲醛、苯乙醛、壬醛、β-环癸醛、1-辛-3-醇、酮异佛酮和β-离子酮，它们有助于产生绿色、甜味和蘑菇般的气味。FVD最好地保存了新鲜样品的刺鼻的绿色味道，因为低温脱水保留了最高水平的异硫氰酸苄酯和醛。MVD部分保留了辛辣味，并产生了3-乙基-2,5-二甲基吡嗪，这是烘焙细微差别的原因。HAD和SD显著减少了刺鼻的气味，增强了甜味和霉味。这种转变可能是由于长时间的热暴露和氧化，产生了更高浓度的壬醛、β-环柠檬醛、1-辛烷-3-醇、3,5-辛烷-2- 1、酮异佛罗酮、β-离子酮和二氢锕二内酯。硫代葡萄糖苷分析显示，硫代葡萄糖苷（苄基硫代葡萄糖苷）是主要成分，与其在顶空气中的主要降解产物（异硫氰酸苄酯和苯腈）一致。HAD保留了最高的总硫代葡萄糖苷含量，这是由于在干燥温度下硫代葡萄糖苷的快速脱湿和稳定性。研究结果为芸苔科蔬菜干燥后的风味品质提供了有益的参考。

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引用次数: 0

Light-driven biomimetic cleavage of natural polysaccharides by a Fe3O4@HKUST-1 nanozyme mimicking LPMO 利用Fe3O4@HKUST-1纳米酶模拟LPMO进行天然多糖的光驱动仿生裂解

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118953

Linjing Su , Jinlan Liao , Lixue Zhao , Ling Li , Jingyan Xu , Zhi Zhang , Aiqing Ren , Zhengyi Chen , Yuhao Xiong

The controlled depolymerization of natural polysaccharides remains a challenging task. In this work, a core-shell nanozyme, Fe₃O₄@HKUST-1, was developed to functionally mimic the catalytic behavior of lytic polysaccharide monooxygenases (LPMO) while providing photo-responsiveness and magnetic recoverability. The Fe₃O₄ core serves as a magnetic and photoactive component, enabling both efficient charge transfer and facile catalyst recycling, whereas the HKUST-1 shell offers redox-active Cu(II)/Cu(I) centers that generate reactive oxygen species under light irradiation. Using 4-nitrophenyl β-D-glucopyranoside as a model substrate, the catalyst efficiently promoted glycosidic bond cleavage, with singlet oxygen (¹O₂) identified as the predominant oxidant. More importantly, Fe₃O₄@HKUST-1 enabled the light-assisted oxidative hydrolysis of peach gum, yielding water-soluble low-molecular-weight oligosaccharides. This study introduces a robust MOF-based nanozyme approach for LPMO-like functional catalysis, offering a promising pathway for valorizing natural polysaccharides into functional food ingredients.

控制天然多糖的解聚仍然是一个具有挑战性的任务。在这项工作中，开发了一种核壳纳米酶Fe3O4@HKUST-1，在功能上模仿多糖单加氧酶（LPMO）的催化行为，同时提供光响应性和磁可恢复性。Fe3O4核心作为磁性和光活性成分，可实现有效的电荷转移和易于催化剂回收，而HKUST-1外壳提供氧化还原活性Cu(II)/Cu(I)中心，在光照射下产生活性氧。该催化剂以4-硝基苯β- d -吡喃葡萄糖苷为模型底物，以单线态氧（1O2）为主要氧化剂，有效促进糖苷键的裂解。更重要的是，Fe3O4@HKUST-1使桃胶的光辅助氧化水解，产生水溶性低分子量低聚糖。本研究介绍了一种强大的基于mof的纳米酶的lpmo样功能催化方法，为天然多糖转化为功能性食品成分提供了一条有前途的途径。

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引用次数: 0

Assessment of bruising susceptibility of Korla fragrant pears under repeated impacts using a pendulum and X-ray computed tomography 用摆锤和x射线计算机断层扫描评价库尔勒香梨在反复冲击下的伤敏性

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118973

Zhenwei Liang , Sen Wang , Huimin Yang

This study investigated effect of fruit size (large and small), impact energy magnitude (0.034, 0.082, 0.179 J), impact times (1, 2, 3, 4), and impact location on the pear surface (top, middle, and bottom) on bruise susceptibility (BS) of Korla fragrant pears using a pendulum impact device, and combined with X-ray computed tomography to accurately evaluate corresponding bruising volume (BV) and the maximum bruising depth. It was demonstrated that both impact energy and impact times significantly influence the shape, size, and structural complexity of bruise zone. A clear damage threshold was observed ≤0.034 ± 0.00088 J, below which the bruising was limited to superficial deformation with a semi-elliptical profile, internal cracking and structural failure became pronounced once this threshold was exceeded. BV increased progressively with the repeat impact times, and peak impact force increased with impact energy across all surface zones and impact times, small fruits demonstrated a substantial reduction in peak force with increasing impact times. BS declined sharply after the first impact, with the rate of decrease diminishing progressively for additional impacts. Furthermore, the pear top region consistently exhibited the highest BS under the same impact times, while the bottom region showed the lowest BS.

本研究采用摆锤冲击装置，研究了库尔勒香梨果实大小（大、小）、冲击能量量级（0.034、0.082、0.179 J）、冲击次数（1、2、3、4）和梨面冲击位置（上、中、下）对其损伤敏感性（BS）的影响，并结合x射线计算机断层扫描准确评估相应的损伤体积（BV）和最大损伤深度。结果表明，冲击能量和冲击次数对挫伤区的形状、大小和结构复杂性均有显著影响。损伤阈值≤0.034±0.00088 J，在此阈值以下，瘀伤仅限于半椭圆轮廓的表面变形，一旦超过该阈值，内部开裂和结构破坏就会明显。随着重复撞击次数的增加，BV逐渐增加，峰值冲击力随撞击能量和撞击次数的增加而增加，小水果的峰值冲击力随撞击次数的增加而显著降低。在第一次撞击后，BS急剧下降，在后续撞击中，BS的下降速率逐渐减小。在相同的冲击次数下，梨顶区呈最高BS，而梨底区呈最低BS。

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引用次数: 0

Tandem crRNA array-mediated Cas12a platform for all-in-one multiplex detection of foodborne pathogens 串联crRNA阵列介导的Cas12a平台用于食源性病原体的多功能检测

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118986

Fan Su , Wei Gao , Xiuli Li , Yaqi Li , Youren Feng , Meng Sun , Yunping Zhao , Linlin Zhao , Jingna Wei , Zhenghui Liu , Bin Zhao

Rapid multiplex detection of foodborne pathogens is critical for ensuring food safety and protecting public health, yet simultaneous identification of multiple species in samples remains challenging. Here, we present a tandem crRNA array-mediated Cas12a platform that enables compact and resource-efficient multiplex diagnostics. A dual crRNA array targeting Escherichia coli O157:H7 and Staphylococcus aureus was systematically optimized, functioning reliably at 300–500 nM Cas12a while reducing crRNA and reporter usage by 67 % and 40 %, respectively. Fluorescence output was enhanced by 30 % following brief pre-assembly of Cas12a with the dual crRNA array, and stable performance was maintained at 35–39 °C, supporting field adaptability. The dual array further revealed a positional effect optimized by a zero-nucleotide linker, enabling quantitative detection of both pathogens with excellent linearity (R² > 0.99 at < 2 nM). Building on this principle, an octet array achieved one-pot detection of eight pathogens with balanced signals and high specificity. Collectively, these findings establish tandem crRNA arrays as a scalable and field-deployable framework, providing mechanistic insights into array design and enzyme loading strategies, while offering a cost-efficient and sustainable solution for high-throughput Cas12a diagnostics in food-safety monitoring.

快速多重检测食源性病原体对于确保食品安全和保护公众健康至关重要，但同时鉴定样品中的多种病原体仍然具有挑战性。在这里，我们提出了一个串联crRNA阵列介导的Cas12a平台，可以实现紧凑和资源高效的多重诊断。系统优化了针对大肠杆菌O157:H7和金黄色葡萄球菌的双crRNA阵列，该阵列在300-500 nM Cas12a下可靠地发挥作用，同时crRNA和报告基因的使用分别减少了67%和40%。用双crRNA阵列对Cas12a进行短暂预组装后，荧光输出增强了30%，并且在35-39°C下保持稳定性能，支持现场适应性。双阵列进一步显示了一种由零核苷酸连接器优化的位置效应，使两种病原体的定量检测具有良好的线性（R2 >； 0.99在<； 2 nM）。基于这一原理，八位元阵列实现了8种病原菌的一锅检测，信号均衡，特异性高。总的来说，这些发现将串联crRNA阵列建立为可扩展和可现场部署的框架，为阵列设计和酶装载策略提供了机制见解，同时为食品安全监测中的高通量Cas12a诊断提供了经济高效和可持续的解决方案。

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引用次数: 0

Scenario-based risk analysis of Salmonella spp. and enterohemorrhagic Escherichia coli in beef shabu-shabu meal kits in various retail environments 不同零售环境下牛肉涮包中沙门氏菌和肠出血性大肠杆菌的情景风险分析

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118976

Jae-Hee Park, Se-Hun Kim, Yongchjun Park, Soon Han Kim, Insun Joo, Sunyoung Hwang

Since COVID-19, meal kit consumption and retail supply channels have rapidly expanded in Korea. However, quantitative microbial risk assessments (QMRAs) for new food types under real-word retail distribution conditions remain limited. This study estimated the risk of Salmonella spp. and Enterohemorrhagic Escherichia coli (EHEC) in beef shabu-shabu meal kits under various retail supply environments by integrating pathogen-specific predictive models developed for actual multi-ingredient meal kit matrices into a QMRA framework. The exposure assessment included determining the pathogen prevalence and investigating the time and temperature conditions at each retail supply chain stage. Predictive growth models for both pathogens were developed at 12, 15, 25, 30, and 37 °C. For hazard characterization, simulation models were developed using @RISK to estimate the probability of foodborne illness associated with meal-kit consumption. The probabilities of illness per person per day for offline, early morning delivery, and online for offline (O4O) channels were estimated to be 7.54

\times

10⁻⁶, 2.52

\times

10⁻⁶, and 3.90

\times

10⁻⁶ for Salmonella spp. and 4.76

\times

10⁻⁷, 3.49

\times

10⁻⁸, and 1.16

\times

10⁻⁷ for EHEC, respectively. Sensitivity analysis indicated a positive correlation with the storage temperature under all scenarios. These results highlight that management of temperature and time throughout the retail supply is essential to reduce the microbial risk in meal kits.

新型冠状病毒感染症（COVID-19）后，韩国的餐包消费和零售渠道迅速扩大。然而，在实际零售分销条件下，新食品类型的定量微生物风险评估（QMRAs）仍然有限。本研究通过将针对实际多成分餐包矩阵开发的病原体特异性预测模型整合到QMRA框架中，估计了不同零售供应环境下牛肉涮锅餐包中沙门氏菌和肠出血性大肠杆菌（EHEC）的风险。暴露评估包括确定病原体流行率和调查零售供应链各阶段的时间和温度条件。分别在12、15、25、30和37℃条件下建立了两种病原体的预测生长模型。对于危险特征，使用@RISK开发了模拟模型来估计与餐包消费相关的食源性疾病的概率。据估计，离线、清晨分娩和离线（o40）渠道的每人每天患病概率沙门氏菌分别为7.54 × 10 - 6、2.52 × 10 - 6和3.90 × 10 - 6，肠出血性大肠杆菌分别为4.76 × 10 - 7、3.49 × 10 - 8和1.16 × 10 - 7。敏感性分析表明，在所有条件下，贮藏温度均与贮藏温度呈正相关。这些结果强调，在整个零售供应过程中对温度和时间的管理对于降低餐包中的微生物风险至关重要。

{"title":"Scenario-based risk analysis of Salmonella spp. and enterohemorrhagic Escherichia coli in beef shabu-shabu meal kits in various retail environments","authors":"Jae-Hee Park, Se-Hun Kim, Yongchjun Park, Soon Han Kim, Insun Joo, Sunyoung Hwang","doi":"10.1016/j.lwt.2025.118976","DOIUrl":"10.1016/j.lwt.2025.118976","url":null,"abstract":"<div><div>Since COVID-19, meal kit consumption and retail supply channels have rapidly expanded in Korea. However, quantitative microbial risk assessments (QMRAs) for new food types under real-word retail distribution conditions remain limited. This study estimated the risk of <em>Salmonella</em> spp. and Enterohemorrhagic <em>Escherichia coli</em> (EHEC) in beef shabu-shabu meal kits under various retail supply environments by integrating pathogen-specific predictive models developed for actual multi-ingredient meal kit matrices into a QMRA framework. The exposure assessment included determining the pathogen prevalence and investigating the time and temperature conditions at each retail supply chain stage. Predictive growth models for both pathogens were developed at 12, 15, 25, 30, and 37 °C. For hazard characterization, simulation models were developed using @RISK to estimate the probability of foodborne illness associated with meal-kit consumption. The probabilities of illness per person per day for offline, early morning delivery, and online for offline (O4O) channels were estimated to be 7.54 <span><math><mrow><mo>×</mo></mrow></math></span> 10<sup>−6</sup>, 2.52 <span><math><mrow><mo>×</mo></mrow></math></span> 10<sup>−6</sup>, and 3.90 <span><math><mrow><mo>×</mo></mrow></math></span> 10<sup>−6</sup> for <em>Salmonella</em> spp. and 4.76 <span><math><mrow><mo>×</mo></mrow></math></span> 10<sup>−7</sup>, 3.49 <span><math><mrow><mo>×</mo></mrow></math></span> 10<sup>−8</sup>, and 1.16 <span><math><mrow><mo>×</mo></mrow></math></span> 10<sup>−7</sup> for EHEC, respectively. Sensitivity analysis indicated a positive correlation with the storage temperature under all scenarios. These results highlight that management of temperature and time throughout the retail supply is essential to reduce the microbial risk in meal kits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118976"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921480","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

Transformation of Thai chicken-rice sauce into an instant powder via egg-white foam-mat drying: Physicochemical, sensory characterization, and microstructural 泰国鸡米酱经蛋清泡垫干燥转化为即食粉：理化、感官表征及微观结构

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

LWT - Food Science and Technology

Pub Date : 2026-01-01 DOI: 10.1016/j.lwt.2025.118967

Panjit Pomasa , Chairat Techavuthiporn , Suriyan supapvanich , Nattavong Fuangpaiboon , Trus Kaesang , Sirima Sinthusamran

The production of stable powdered Thai chicken rice sauce using foam-mat drying techniques is feasible. Achieving an optimal balance between functionality and sensory quality in protein incorporation presents significant challenges. This research investigated the impact of egg white concentration (0–30 %) on powder yield, color, foaming, physicochemical characteristics, and sensory attributes. The inclusion of moderate egg white (20 %) enhanced foam expansion, reduced density, and established a porous, stable matrix, thereby improving drying efficiency and solubility. Elevated protein levels (≥25 %) resulted in foam collapse and reduced sensory acceptability. Physicochemical analyses indicated that egg white decreased moisture, water activity, and hygroscopicity. Differential scanning calorimetry and scanning electron microscopy indicated that the addition of 20 % egg white increased the glass transition temperature and resulted in a denser microstructure. The findings indicate that the controlled addition of egg white can facilitate the development of high-quality foam-mat dried savory powders by optimizing functionality and sensory attributes.

采用泡沫垫干燥技术生产稳定的泰式鸡米酱粉是可行的。在蛋白质掺入过程中，实现功能和感官质量之间的最佳平衡提出了重大挑战。本研究考察了蛋清浓度（0 - 30%）对成粉率、颜色、发泡、理化特性和感官属性的影响。适量蛋清（20%）的加入增强了泡沫膨胀，降低了密度，建立了多孔、稳定的基质，从而提高了干燥效率和溶解度。蛋白水平升高（≥25%）导致泡沫破裂和感觉可接受性降低。理化分析表明，蛋清降低了水分、水分活性和吸湿性。差示扫描量热法和扫描电镜分析表明，添加20%蛋清提高了玻璃化转变温度，导致了致密的微观结构。研究结果表明，蛋清的适量添加可以通过优化功能和感官属性，促进高品质泡沫席风味干粉的开发。

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引用次数: 0

Novel bacteriophage vB_Yep_9 as a biocontrol agent against Yersinia enterocolitica in foods 新型噬菌体vB_Yep_9对食品中小肠结肠炎耶尔森菌的生物防治作用

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

LWT - Food Science and Technology

Pub Date : 2025-12-30 DOI: 10.1016/j.lwt.2025.118987

Yuting Ma , Fei Yang , Pei Li , Jiayin Xu , Chenxi Li , Ru Meng , Wenkai Lu , Lianxiong Zhang , Shengrui Xu , Changjiang Chen , Hongjian Zhang , Wei Zhang

Yersinia enterocolitica, a significant foodborne pathogen causing yersiniosis, grows at refrigeration temperatures and necessitates urgent development of antibiotic-free control strategies, with bacteriophages representing a promising alternative due to their specificity and lytic activity. In this study, a novel phage, vB_Yep_9, was isolated from sewage and characterized. It exhibited a broad host range, lysing 30.8 % of tested Y. enterocolitica strains, with an optimal MOI of 0.1, a short latency period of 20 min, and stability across a wide range of temperatures (4–37 °C) and pH (4-10). Genomic analysis revealed a 39,523 bp dsDNA genome with no virulence or antibiotic resistance genes. Collective results from phylogenetic trees and ANI analysis (<95 % with all known Teseptimavirus members) collectively demonstrate that phage vB_Yep_9 should be classified as a new species under the genus Teseptimavirus. vB_Yep_9 significantly inhibited and disrupted Y. enterocolitica biofilms. In food models (lettuce, pork, milk), it reduced bacterial counts by up to log10 CFU/mL CFU/mL at both 4 °C and 25 °C. These findings highlight vB_Yep_9 as a promising biocontrol agent against Y. enterocolitica in diverse food systems.

小肠结肠炎耶尔森菌是一种引起耶尔森菌病的重要食源性病原体，它在冷藏温度下生长，迫切需要开发不含抗生素的控制策略，而噬菌体由于其特异性和裂解活性，是一种有希望的替代方法。本研究从污水中分离出一种新的噬菌体vB_Yep_9，并对其进行了表征。它具有广泛的宿主范围，可裂解30.8%的小肠结肠炎耶氏菌菌株，最佳MOI为0.1，潜伏期较短，为20 min，并且在较宽的温度（4-37℃）和pH（4-10）范围内具有稳定性。基因组分析显示，该基因组为39,523 bp，不含毒力或抗生素抗性基因。系统发育树和ANI分析（95%与所有已知的Teseptimavirus成员）的结果共同表明噬菌体vB_Yep_9应被归类为Teseptimavirus属下的一个新种。vB_Yep_9显著抑制和破坏小肠结肠炎菌生物膜。在食品模型（生菜，猪肉，牛奶）中，在4°C和25°C下，它减少了高达log10 CFU/mL的细菌计数。这些发现突出表明vB_Yep_9是一种很有前途的生物防治剂，可以在不同的食物系统中防治小肠结肠炎耶氏菌。

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引用次数: 0

Glycine as a promising phosphate alternative: Molecular simulation reveals superior cryoprotection via ice inhibition and myosin stabilization in frozen crayfish 甘氨酸作为一种有前途的磷酸盐替代品：分子模拟揭示了冷冻小龙虾中通过冰抑制和肌球蛋白稳定的优越冷冻保护

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

LWT - Food Science and Technology

Pub Date : 2025-12-30 DOI: 10.1016/j.lwt.2025.118969

Conglin Yin , Yejun Zhang , Sai Wang , Jianan Sun , Jiao Li , Xiangzhao Mao

Frozen storage is widely used to preserve crayfish (Procambarus clarkii), but repeated freeze-thaw (F-T) cycles cause quality deterioration. Replacing phosphate-based cryoprotectants with safer natural alternatives has become a major research focus. This study explored the cryoprotective role of glycine (10 g/L) in frozen crayfish and its associated mechanisms. Glycine lowered nucleation temperature, crystallization enthalpy, and freezing point more effectively than sodium tripolyphosphate (STPP), while showing strong ice recrystallization inhibition (IRI) activity. Such regulation of ice crystals is crucial for reducing mechanical damage to muscle fibers during repeated F-T cycles. Besides, it also inhibited lipid and protein oxidation, improved water retention and texture, and better-preserved muscle microstructure compared with STPP. Molecular dynamics simulations indicated that glycine can stabilize myosin via electrostatic interactions and act through the water replacement hypothesis to reduce protein-water contact and ice-induced damage. Moreover, glycine may adsorb onto ice crystal surfaces through electrostatic forces, disrupting crystal structure and modulating ice growth. Overall, glycine has potential as a natural, safe cryoprotectant alternative to phosphate antifreeze agents in frozen crayfish processing.

冷冻储存被广泛用于保存克氏原螯虾（Procambarus clarkii），但反复冻融（F-T）循环会导致质量恶化。用更安全的天然替代品替代磷酸盐基冷冻保护剂已成为主要的研究热点。本研究探讨甘氨酸（10 g/L）对冷冻小龙虾的冷冻保护作用及其机制。甘氨酸比三聚磷酸钠（STPP）更有效地降低了成核温度、结晶焓和冰点，同时表现出较强的冰再结晶抑制（IRI）活性。这种对冰晶的调节对于减少在重复的F-T循环中对肌肉纤维的机械损伤至关重要。此外，与STPP相比，它还能抑制脂质和蛋白质氧化，改善保水性和肌理，更好地保存肌肉微观结构。分子动力学模拟表明，甘氨酸可以通过静电相互作用稳定肌球蛋白，并通过水替代假说减少蛋白-水接触和冰致损伤。此外，甘氨酸可能通过静电力吸附在冰晶表面，破坏晶体结构并调节冰的生长。总之，甘氨酸作为一种天然、安全的冷冻保护剂，在冷冻小龙虾加工中可以替代磷酸盐防冻剂。

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引用次数: 0

The study of fermentation loach promoting the formation of umami-antioxidant peptides in Yu jiaosuan and its underlying mechanisms 发酵泥鳅促进鱼角酸鲜味抗氧化肽形成的研究及其机制

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

LWT - Food Science and Technology

Pub Date : 2025-12-22 DOI: 10.1016/j.lwt.2025.118893

Xuechun Yin , Wenkang Hu , Qian Wu , Zhiling Chen , Lingyan Huang , Huaimao Tie , Xuefeng Zeng

Yu jiaosuan (YJS) is a traditional fermented chili–fish paste from Southwest China, known for its distinctive flavor and rich umami characteristics. To address the shortage of raw materials and elucidate the formation mechanisms of umami–antioxidant peptides in YJS, cultured loach was employed as a substitute for Beaufortia kweichowensis. Metabolomics and peptidomics analyses revealed that umami peptides mainly originated from the hydrolysis of loach myosin heavy chain, actin, and tropomyosin. These peptides reached their highest levels on day 12 of fermentation, with six peptides (EGF, FDH, PDM, ADLF, FYDG, WGD) exhibited dual umami and antioxidant activities. FYDG, WGD, and FDH showed low umami thresholds (0.28 mg/mL, equivalent to 0.01–0.02 % w/v MSG). This was confirmed by electronic tongue analysis and sensory evaluation. FYDG and WGD displayed strong antioxidant activity, scavenging 46.61 % of DPPH and 36.96 % of ABTS radicals. Molecular docking indicated stable interactions with T1R1/T1R3 and Keap1 receptors. Moreover, Lactococcus and Leuconostoc were positively correlated with umami peptide accumulation and contributed to maintaining a low-pH (≤3.75) antibacterial environment. These findings elucidate the synergistic formation mechanism of umami–antioxidant peptides in fermented loach-based YJS. Together, they provide a theoretical foundation for developing natural flavor enhancers. Future studies should focus on validating peptide bioactivity in vivo and optimizing microbial regulation during fermentation.

鱼椒酱是中国西南地区一种传统的发酵辣椒鱼酱，以其独特的风味和丰富的鲜味而闻名。为了解决原料短缺的问题和阐明YJS中鲜味抗氧化肽的形成机制，本研究以养殖泥鳅为原料替代贵州博富尔。代谢组学和肽组学分析表明，鲜味肽主要来源于泥鳅肌球蛋白重链、肌动蛋白和原肌球蛋白的水解。这些多肽在发酵第12天达到最高水平，其中EGF、FDH、PDM、ADLF、FYDG、WGD 6种多肽具有双重鲜味和抗氧化活性。FYDG、WGD和FDH的鲜味阈值较低（0.28 mg/mL，相当于0.01 - 0.02% w/v MSG）。电子舌分析和感官评价证实了这一点。FYDG和WGD具有较强的抗氧化活性，可清除46.61%的DPPH和36.96%的ABTS自由基。分子对接表明与T1R1/T1R3和Keap1受体的相互作用稳定。此外，乳球菌和Leuconostoc与鲜味肽积累呈正相关，有助于维持低ph（≤3.75）的抗菌环境。这些发现阐明了发酵泥鳅YJS中鲜味抗氧化肽的协同形成机制。它们共同为开发天然增味剂提供了理论基础。未来的研究应集中在验证肽在体内的生物活性和优化发酵过程中的微生物调控。

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引用次数: 0

Enhancing rice protein dispersibility through pectin complexation and resulting hydrogel formation 通过果胶络合和水凝胶形成提高大米蛋白的分散性

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

LWT - Food Science and Technology

Pub Date : 2025-12-22 DOI: 10.1016/j.lwt.2025.118938

Sujin Jeon , Manhee Baek , Saehun Mun

In this study, we evaluated whether complexation with pectin improves the dispersibility of rice protein (RP). RP (2 % and 5 %) was mixed with low-, medium-, and high-methoxyl pectins (LMP, MMP, and HMP, respectively) at pH 2.5 and 7. At pH 2.5, LMP markedly enhanced RP dispersibility, with dispersion beginning at 0.8 % LMP and stable gel-like structures forming at ≥2 % LMP for 2 % RP, whereas MMP and HMP caused phase separation. Notably, zeta potential shifts toward negative values indicated LMP adsorption onto the positively charged RP, and Fourier-transform infrared (FT-IR) spectroscopy showed protonation-related carbonyl changes and strengthened hydrogen bonding. Rheological measurements confirmed that only LMP-containing mixtures met hydrogel criteria (G′ > G″, tan δ < 1). In addition, scanning electron microscopy (SEM) showed a continuous network consistent with hydrogel formation. The RP–LMP hydrogels exhibited >50 % curcumin encapsulation efficiency without ethanol. Overall, LMP effectively functionalized RP under acidic conditions, forming weak but stable hydrogels suitable for delivering hydrophobic bioactive compounds.

在这项研究中，我们评估了与果胶络合是否能改善大米蛋白（RP）的分散性。RP（2%和5%）分别与低、中、高甲氧基果胶（LMP、MMP和HMP）在pH 2.5和7下混合。在pH为2.5时，LMP显著增强了RP的分散性，在0.8% LMP时开始分散，在2% LMP时形成稳定的凝胶状结构，而MMP和HMP引起相分离。值得注意的是，zeta电位向负值移动表明LMP吸附在带正电的RP上，傅里叶变换红外（FT-IR）光谱显示质子化相关的羰基变化和氢键增强。流变学测量证实，只有含有lmp的混合物符合水凝胶标准（G′> G″，tan δ < 1）。此外，扫描电镜（SEM）显示了与水凝胶形成一致的连续网络。在不含乙醇的情况下，RP-LMP水凝胶的姜黄素包封率为50%。总的来说，LMP在酸性条件下有效地功能化了RP，形成了弱但稳定的水凝胶，适合递送疏水生物活性化合物。

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