LWT - Food Science and Technology最新文献

英文中文

Aroma-producing Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24: Insight into their contribution to paocai fermentation

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

LWT - Food Science and Technology

Pub Date : 2025-02-14 DOI: 10.1016/j.lwt.2025.117541

Kaidi Hu , Jianlong Li , Yuqing Du , Min Zhang , Xingjie Wang , Yunxiao Wan , Jing Li , Nan Zhao , Qin Li , Ning Zhao , Aiping Liu , Shuliang Liu

Aroma compounds constitute pivotal part in flavor profile of fermented vegetables, of which the synthesis ability emerges as criterion for starter selection. However, limited attempt has been targeted at Sichuan paocai. In present study, Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24 were screened from traditional homemade paocai, based on diacetyl (20.31 mg/L) and ester production capacity (3.32 g/L), respectively. Both isolates exhibited good tolerance to the general salinity and acidity adopted for fermenting paocai, besides, no antagonistic effect was found between them. Strain LYA31 is a secure strain and demonstrated good acidification. Comparative study showed that aroma-producing isolates could accelerate the maturation of paocai and improve its quality. However, this positive effect was not as pronounced as aged brine. The incorporation of aroma-producing isolates with aged brine greatly enhanced the sensory characteristics of paocai. In such setting, the highest concentration of volatile flavor compounds was obtained, and a total of 10 distinct volatile compounds were identified, giving rise to flavor descriptions of sweet, floral, and fruity. Inoculation strategy did strengthen the correlation between flavor compounds and Lactobacillus as well as Wickerhamomyces. This study may provide alternative strategy to ensure consumers’ acceptance and bring benefit to paocai producer.

{"title":"Aroma-producing Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24: Insight into their contribution to paocai fermentation","authors":"Kaidi Hu , Jianlong Li , Yuqing Du , Min Zhang , Xingjie Wang , Yunxiao Wan , Jing Li , Nan Zhao , Qin Li , Ning Zhao , Aiping Liu , Shuliang Liu","doi":"10.1016/j.lwt.2025.117541","DOIUrl":"10.1016/j.lwt.2025.117541","url":null,"abstract":"<div><div>Aroma compounds constitute pivotal part in flavor profile of fermented vegetables, of which the synthesis ability emerges as criterion for starter selection. However, limited attempt has been targeted at Sichuan paocai. In present study, <em>Lactiplantibacillus plantarum</em> LYA31 and <em>Wickerhamomyces anomalus</em> YYB24 were screened from traditional homemade paocai, based on diacetyl (20.31 mg/L) and ester production capacity (3.32 g/L), respectively. Both isolates exhibited good tolerance to the general salinity and acidity adopted for fermenting paocai, besides, no antagonistic effect was found between them. Strain LYA31 is a secure strain and demonstrated good acidification. Comparative study showed that aroma-producing isolates could accelerate the maturation of paocai and improve its quality. However, this positive effect was not as pronounced as aged brine. The incorporation of aroma-producing isolates with aged brine greatly enhanced the sensory characteristics of paocai. In such setting, the highest concentration of volatile flavor compounds was obtained, and a total of 10 distinct volatile compounds were identified, giving rise to flavor descriptions of sweet, floral, and fruity. Inoculation strategy did strengthen the correlation between flavor compounds and <em>Lactobacillus</em> as well as <em>Wickerhamomyces</em>. This study may provide alternative strategy to ensure consumers’ acceptance and bring benefit to paocai producer.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117541"},"PeriodicalIF":6.0,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478742","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

Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex

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

LWT - Food Science and Technology

Pub Date : 2025-02-14 DOI: 10.1016/j.lwt.2025.117534

Hualin Dong , Peng Wang , Xinglian Xu , Xia Wang

Three-dimensional (3D) printing technology can break the traditional food production model and bring new development opportunities to the food industry. In this study, the effects of egg white protein isolate (EPI)–curcumin (Cur) lyophilized powder on the rheological and texture properties and printability of chicken mincemeat were studied. Then, the differences in the digestive properties and Cur bioactivity between 3D-printed meat products using Cur-fortified meat and traditional mold-shaped meat products were explored. The results show that pure minced meat and mixed ink exhibited a shear-thinning behavior, and EPI-Cur considerably improved the rheological properties of the ink and reduced the risk of collapse of 3D-printed shapes. The findings on digestion reveal that Cur in the 3DP group was stable in gastrointestinal digestion and maintained a high Cur retention. These results indicate that the addition of EPI–Cur can effectively enhance the 3D-printing characteristics and nutritional properties of minced meat and can be used to develop Cur-enhanced 3D-printed functional meat products.

{"title":"Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex","authors":"Hualin Dong , Peng Wang , Xinglian Xu , Xia Wang","doi":"10.1016/j.lwt.2025.117534","DOIUrl":"10.1016/j.lwt.2025.117534","url":null,"abstract":"<div><div>Three-dimensional (3D) printing technology can break the traditional food production model and bring new development opportunities to the food industry. In this study, the effects of egg white protein isolate (EPI)–curcumin (Cur) lyophilized powder on the rheological and texture properties and printability of chicken mincemeat were studied. Then, the differences in the digestive properties and Cur bioactivity between 3D-printed meat products using Cur-fortified meat and traditional mold-shaped meat products were explored. The results show that pure minced meat and mixed ink exhibited a shear-thinning behavior, and EPI-Cur considerably improved the rheological properties of the ink and reduced the risk of collapse of 3D-printed shapes. The findings on digestion reveal that Cur in the 3DP group was stable in gastrointestinal digestion and maintained a high Cur retention. These results indicate that the addition of EPI–Cur can effectively enhance the 3D-printing characteristics and nutritional properties of minced meat and can be used to develop Cur-enhanced 3D-printed functional meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117534"},"PeriodicalIF":6.0,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534869","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

Assessment of fumaric acid, ascorbic acid, and glutathione as alternatives to SO₂: Effects on red and white wine volatile composition

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

LWT - Food Science and Technology

Pub Date : 2025-02-13 DOI: 10.1016/j.lwt.2025.117525

Lesly L. Torres-Díaz, Miriam González-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán

Despite the growing interest in reducing or eliminating the use of SO₂ in winemaking, the proposed alternatives have failed to completely replace it. This study evaluated fumaric acid, ascorbic acid, and glutathione as potential substitutes for SO₂ in preserving red and white wines and examined their impact on wine volatile compounds. Ascorbic acid affected red wine by enhancing the nitrogen fractions content and CIELab colour parameters. In white wines, it also raised nitrogen fractions and total phenols, particularly the a∗ value. The SO₂ alternatives promoted the activity of lactic and acetic acid bacteria in both red and white wines, resulting in higher lactic and acetic acids concentrations, suggesting that SO₂ is more efficient in microbiological control. Regarding the volatile composition, approximately 45 % of the volatile compounds identified in wines elaborated with SO₂ alternatives showed no significant differences compared to wines made with SO₂. However, an increase in the concentration of certain compounds, particularly acids, was observed in wines without SO₂. Although these alternatives can improve some parameters of the wine and the levels of certain volatile compounds were higher, they do not fully replace the efficacy of SO₂ and may not to provide sufficient microbiological control during alcoholic fermentation.

{"title":"Assessment of fumaric acid, ascorbic acid, and glutathione as alternatives to SO₂: Effects on red and white wine volatile composition","authors":"Lesly L. Torres-Díaz, Miriam González-Lázaro, Itziar Sáenz de Urturi, Rebeca Murillo-Peña, Eva P. Pérez-Álvarez, Teresa Garde-Cerdán","doi":"10.1016/j.lwt.2025.117525","DOIUrl":"10.1016/j.lwt.2025.117525","url":null,"abstract":"<div><div>Despite the growing interest in reducing or eliminating the use of SO₂ in winemaking, the proposed alternatives have failed to completely replace it. This study evaluated fumaric acid, ascorbic acid, and glutathione as potential substitutes for SO₂ in preserving red and white wines and examined their impact on wine volatile compounds. Ascorbic acid affected red wine by enhancing the nitrogen fractions content and CIELab colour parameters. In white wines, it also raised nitrogen fractions and total phenols, particularly the a∗ value. The SO₂ alternatives promoted the activity of lactic and acetic acid bacteria in both red and white wines, resulting in higher lactic and acetic acids concentrations, suggesting that SO<sub>2</sub> is more efficient in microbiological control. Regarding the volatile composition, approximately 45 % of the volatile compounds identified in wines elaborated with SO₂ alternatives showed no significant differences compared to wines made with SO₂. However, an increase in the concentration of certain compounds, particularly acids, was observed in wines without SO₂. Although these alternatives can improve some parameters of the wine and the levels of certain volatile compounds were higher, they do not fully replace the efficacy of SO₂ and may not to provide sufficient microbiological control during alcoholic fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117525"},"PeriodicalIF":6.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143512607","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

Transcriptomics reveals the mechanism of action of ultrasonic treatment to promote mung bean(Vigna radiata L.) sprouting

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

LWT - Food Science and Technology

Pub Date : 2025-02-13 DOI: 10.1016/j.lwt.2025.117520

Ming Lu , Man Wang , Yinghao Xu

The objective of this study was to investigate the germination status and nutrient composition of four mung bean varieties (PB05, PB08, PB10 and 10L717) using the ultrasound-assisted mung bean germination method. The findings indicated that ultrasound can promote mung bean germination and improve its nutritional value. Furthermore, the optimal conditions were determined through one-way experimental optimisation and response surface analysis. Additionally, a transcriptomic analysis was conducted, which revealed that the pivotal genes involved in the pertinent metabolic pathways exhibited differential expression. This finding was subsequently validated through RT-qPCR. Furthermore, in order to gain deeper insight into the underlying mechanism of ultrasound-mediated mung bean sprout germination, we have identified and characterised the key transcription factor VrbZIP34. To elucidate the mechanism of action of ultrasound in affecting mung bean sprout germination, we have conducted a series of dual luciferase assay (DLR) experiments to investigate the function of this transcription factor. In conclusion, the results of this experiment demonstrate that ultrasound-assisted mung bean germination can significantly improve the germination of mung bean sprouts. The underlying mechanism of action was analysed from the perspective of both transcriptomics and molecular biology.

{"title":"Transcriptomics reveals the mechanism of action of ultrasonic treatment to promote mung bean(Vigna radiata L.) sprouting","authors":"Ming Lu , Man Wang , Yinghao Xu","doi":"10.1016/j.lwt.2025.117520","DOIUrl":"10.1016/j.lwt.2025.117520","url":null,"abstract":"<div><div>The objective of this study was to investigate the germination status and nutrient composition of four mung bean varieties (PB05, PB08, PB10 and 10L717) using the ultrasound-assisted mung bean germination method. The findings indicated that ultrasound can promote mung bean germination and improve its nutritional value. Furthermore, the optimal conditions were determined through one-way experimental optimisation and response surface analysis. Additionally, a transcriptomic analysis was conducted, which revealed that the pivotal genes involved in the pertinent metabolic pathways exhibited differential expression. This finding was subsequently validated through RT-qPCR. Furthermore, in order to gain deeper insight into the underlying mechanism of ultrasound-mediated mung bean sprout germination, we have identified and characterised the key transcription factor VrbZIP34. To elucidate the mechanism of action of ultrasound in affecting mung bean sprout germination, we have conducted a series of dual luciferase assay (DLR) experiments to investigate the function of this transcription factor. In conclusion, the results of this experiment demonstrate that ultrasound-assisted mung bean germination can significantly improve the germination of mung bean sprouts. The underlying mechanism of action was analysed from the perspective of both transcriptomics and molecular biology.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117520"},"PeriodicalIF":6.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437584","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 low-voltage electrostatic field-assisted subfreezing preservation on the quality of long-term frozen lamb meat: A new strategy alternative to conventional frozen storage

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

LWT - Food Science and Technology

Pub Date : 2025-02-13 DOI: 10.1016/j.lwt.2025.117527

Chuan Yang , Guangyu Wu , Jianping Yue , Yingbiao Li , Qingqing Li , Jiqian Liu , Chunhui Zhang , Chengjiang Liu , Xia Li

Subfreezing preservation (SP), a method of frozen at elevated frozen storage temperatures can achieve freezing cost savings compared with conventional frozen (−18 °C, CF), but the accompanying weakening of the frozen preservation effect restricts its application. This research directly applied low-voltage electrostatic field (LVEF) in frozen lamb meat at the subfreezing state, to investigate the effect of LVEF-assisted SP at −9 °C (LVEF-SP-9)/−12 °C (LVEF-SP-12), SP-9, SP-12, and CF on the quality of lamb meat subjected frozen storage (0, 30, 60, 90, 120, and 150 d). Results showed that the quality of lamb meat decreased gradually with the prolongation of frozen storage time. In terms of frozen storage temperature alone, the meat quality of the CF group was better than the SP-9 and SP-12 groups. Nevertheless, it was interesting to indicate that both the LVEF-SP-12 and CF groups were similarly effective in inhibiting ice crystal recrystallization, lipid oxidation, and water migration, and maintaining higher water-holding capacity, color, and tenderness of meat (P > 0.05). These findings suggested that the LVEF could compensate for the weakening of the frozen effect of SP-12 due to elevated frozen storage temperature, achieving the same frozen effect as CF.

{"title":"Effect of low-voltage electrostatic field-assisted subfreezing preservation on the quality of long-term frozen lamb meat: A new strategy alternative to conventional frozen storage","authors":"Chuan Yang , Guangyu Wu , Jianping Yue , Yingbiao Li , Qingqing Li , Jiqian Liu , Chunhui Zhang , Chengjiang Liu , Xia Li","doi":"10.1016/j.lwt.2025.117527","DOIUrl":"10.1016/j.lwt.2025.117527","url":null,"abstract":"<div><div>Subfreezing preservation (SP), a method of frozen at elevated frozen storage temperatures can achieve freezing cost savings compared with conventional frozen (−18 °C, CF), but the accompanying weakening of the frozen preservation effect restricts its application. This research directly applied low-voltage electrostatic field (LVEF) in frozen lamb meat at the subfreezing state, to investigate the effect of LVEF-assisted SP at −9 °C (LVEF-SP-9)/−12 °C (LVEF-SP-12), SP-9, SP-12, and CF on the quality of lamb meat subjected frozen storage (0, 30, 60, 90, 120, and 150 d). Results showed that the quality of lamb meat decreased gradually with the prolongation of frozen storage time. In terms of frozen storage temperature alone, the meat quality of the CF group was better than the SP-9 and SP-12 groups. Nevertheless, it was interesting to indicate that both the LVEF-SP-12 and CF groups were similarly effective in inhibiting ice crystal recrystallization, lipid oxidation, and water migration, and maintaining higher water-holding capacity, color, and tenderness of meat (<em>P</em> > 0.05). These findings suggested that the LVEF could compensate for the weakening of the frozen effect of SP-12 due to elevated frozen storage temperature, achieving the same frozen effect as CF.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117527"},"PeriodicalIF":6.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474935","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

Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread

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

LWT - Food Science and Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.lwt.2025.117535

Michele Canale , Ignazio Maria Gugino , Rosalia Sanfilippo , Nicolina Timpanaro , Maria Allegra , Alfio Spina , Maria Concetta Strano , Michele Bizzini , Aldo Todaro

The integration of malt in bakery products is rising due to its economic benefits, reducing the need for improvers. This study examined the effects of adding commercial malt (CM), Maiorca malt (MM), and Anapo malt (AM) to ancient Sicilian wheat flour Maiorca (0.5–2%) on the physico-chemical, rheological and technological properties, fermentation, sugar profile changes due to amylase activity and sensory profile. The malts did not affect protein, gluten, color, or absorption capacities of the flour and bread. However, significant changes were noted in dough strength and tenacity, with malt addition resulting in weaker, more elastic doughs. Enhanced α- and β-amylase activities were observed with increased malt integration, leading to higher fermentation rates and better leavening, particularly with commercial malt at 2%. Conservation tests showed that malt-enriched breads had higher volume, height, and reduced hardness initially and after five days. Malt addition decreased total starch and soluble sugars in the breads.

{"title":"Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread","authors":"Michele Canale , Ignazio Maria Gugino , Rosalia Sanfilippo , Nicolina Timpanaro , Maria Allegra , Alfio Spina , Maria Concetta Strano , Michele Bizzini , Aldo Todaro","doi":"10.1016/j.lwt.2025.117535","DOIUrl":"10.1016/j.lwt.2025.117535","url":null,"abstract":"<div><div>The integration of malt in bakery products is rising due to its economic benefits, reducing the need for improvers. This study examined the effects of adding commercial malt (CM), Maiorca malt (MM), and Anapo malt (AM) to ancient Sicilian wheat flour Maiorca (0.5–2%) on the physico-chemical, rheological and technological properties, fermentation, sugar profile changes due to amylase activity and sensory profile. The malts did not affect protein, gluten, color, or absorption capacities of the flour and bread. However, significant changes were noted in dough strength and tenacity, with malt addition resulting in weaker, more elastic doughs. Enhanced α- and β-amylase activities were observed with increased malt integration, leading to higher fermentation rates and better leavening, particularly with commercial malt at 2%. Conservation tests showed that malt-enriched breads had higher volume, height, and reduced hardness initially and after five days. Malt addition decreased total starch and soluble sugars in the breads.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117535"},"PeriodicalIF":6.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437583","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

In vitro colonic fermentation of orange peel fibres: Effect on microbial modulation, SCFAs production and carotenoid degradation

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

LWT - Food Science and Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.lwt.2025.117536

Vanesa Núñez-Gómez , Carlos Gómez-Gallego , Marjukka Kolehmainen , Rocío González-Barrio , María Jesús Periago

Orange peel by-products are valuable for their content of dietary fibre and bioactive compounds that offer health benefits, such as the production of short-chain fatty acids (SCFAs) and modulation of gut microbiota. The aim of this study is to evaluate the prebiotic effect of three fibre-rich fractions of orange peel (orange peel extract, OP; insoluble fibre fraction, IFF; and water-soluble extract, WSE) by means of in vitro fermentation. Degradation of carotenoids during fermentation was examined to explore their interaction with the microbiota. The results indicate that in vitro fermentation of fibre-rich ingredients increased Lactobacillus and Bifidobacterium populations. WSE, rich in bioactive compounds, increased Bifidobacterium by 2.5 times compared with the other fractions, and gave a 1.5-fold higher total SCFAs production and a noteworthy evolution of butyrate. Moreover, although carotenoids decreased during fermentation, they remained detectable at the end of the process, suggesting that they are not efficiently metabolized by microbiota and could persist in the colon for a longer period. These findings open up new avenues of research in the use of by-products to develop novel ingredients. In addition, future research should focus on investigating the behaviour of carotenoids during digestion, as well as their antioxidant, anti-inflammatory, and microbiota-modulating effects.

{"title":"In vitro colonic fermentation of orange peel fibres: Effect on microbial modulation, SCFAs production and carotenoid degradation","authors":"Vanesa Núñez-Gómez , Carlos Gómez-Gallego , Marjukka Kolehmainen , Rocío González-Barrio , María Jesús Periago","doi":"10.1016/j.lwt.2025.117536","DOIUrl":"10.1016/j.lwt.2025.117536","url":null,"abstract":"<div><div>Orange peel by-products are valuable for their content of dietary fibre and bioactive compounds that offer health benefits, such as the production of short-chain fatty acids (SCFAs) and modulation of gut microbiota. The aim of this study is to evaluate the prebiotic effect of three fibre-rich fractions of orange peel (orange peel extract, OP; insoluble fibre fraction, IFF; and water-soluble extract, WSE) by means of <em>in vitro</em> fermentation. Degradation of carotenoids during fermentation was examined to explore their interaction with the microbiota. The results indicate that <em>in vitro</em> fermentation of fibre-rich ingredients increased <em>Lactobacillus</em> and <em>Bifidobacterium</em> populations. WSE, rich in bioactive compounds, increased <em>Bifidobacterium</em> by 2.5 times compared with the other fractions, and gave a 1.5-fold higher total SCFAs production and a noteworthy evolution of butyrate. Moreover, although carotenoids decreased during fermentation, they remained detectable at the end of the process, suggesting that they are not efficiently metabolized by microbiota and could persist in the colon for a longer period. These findings open up new avenues of research in the use of by-products to develop novel ingredients. In addition, future research should focus on investigating the behaviour of carotenoids during digestion, as well as their antioxidant, anti-inflammatory, and microbiota-modulating effects.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117536"},"PeriodicalIF":6.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445672","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

Protein lysine acetylation regulates beef color stability during storage

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

LWT - Food Science and Technology

Pub Date : 2025-02-12 DOI: 10.1016/j.lwt.2025.117468

Yimei Shu, Jintao Lv, Aihua Lou, Wei Quan, Qingwu W. Shen

Protein lysine acetylation is reported to be widely involved in the postmortem conversion of muscle to meat, but the detailed mechanism remains to be elucidated. To investigate its influence on meat color, here beef patties were prepared with or without histone acetyltransferase (HAT) or histone deacetylase (HDAC) inhibitors and meat color were measured during storage. The results showed that up-regulation of protein lysine acetylation by HDAC inhibitor improved meat a∗ values and inhibited myoglobin oxidation during storage. However, down-regulation of protein lysine acetylation by HAT inhibitors decreased a∗ values and increased the content of metamyoglobin in meat, indicating that protein lysine acetylation regulated meat color stability. Subsequently, acetylome was profiled in beef of high and low color stability. The analysis identified 2102 acetylation sites across 596 proteins in bovine muscle. Among these sites, 145 differential acetylation sites were detected between groups H and L, corresponding to 98 differentially expressed acetylated proteins (DEPs). The enrichment analysis revealed that the DEPs were associated primarily with the glycolysis/gluconeogenesis pathway, starch and sucrose metabolism pathway, and carbohydrate metabolism, all of which are related to beef color. Bioinformatic analysis suggested that protein lysine acetylation may regulate beef color stability through the modulation of glycolysis, signal transduction, apoptosis, and muscle contraction post-slaughter. This study provides foundational data and novel insights into the mechanisms underlying beef color stability.

{"title":"Protein lysine acetylation regulates beef color stability during storage","authors":"Yimei Shu, Jintao Lv, Aihua Lou, Wei Quan, Qingwu W. Shen","doi":"10.1016/j.lwt.2025.117468","DOIUrl":"10.1016/j.lwt.2025.117468","url":null,"abstract":"<div><div>Protein lysine acetylation is reported to be widely involved in the postmortem conversion of muscle to meat, but the detailed mechanism remains to be elucidated. To investigate its influence on meat color, here beef patties were prepared with or without histone acetyltransferase (HAT) or histone deacetylase (HDAC) inhibitors and meat color were measured during storage. The results showed that up-regulation of protein lysine acetylation by HDAC inhibitor improved meat a∗ values and inhibited myoglobin oxidation during storage. However, down-regulation of protein lysine acetylation by HAT inhibitors decreased a∗ values and increased the content of metamyoglobin in meat, indicating that protein lysine acetylation regulated meat color stability. Subsequently, acetylome was profiled in beef of high and low color stability. The analysis identified 2102 acetylation sites across 596 proteins in bovine muscle. Among these sites, 145 differential acetylation sites were detected between groups H and L, corresponding to 98 differentially expressed acetylated proteins (DEPs). The enrichment analysis revealed that the DEPs were associated primarily with the glycolysis/gluconeogenesis pathway, starch and sucrose metabolism pathway, and carbohydrate metabolism, all of which are related to beef color. Bioinformatic analysis suggested that protein lysine acetylation may regulate beef color stability through the modulation of glycolysis, signal transduction, apoptosis, and muscle contraction post-slaughter. This study provides foundational data and novel insights into the mechanisms underlying beef color stability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117468"},"PeriodicalIF":6.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478564","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

Modification of green banana and maize starches: A comparative study to select an ingredient with functional and technological potential

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

LWT - Food Science and Technology

Pub Date : 2025-02-10 DOI: 10.1016/j.lwt.2025.117511

M. Teresa Pacheco , Byron A. Rojas , Katherine Y. Burbano , Katrin N. Zevallos , Antonio F. Mendoza , Diómedes H. Rodríguez , Raúl G. Díaz , F. Javier Moreno

A comparative study was conducted to develop ingredients with strong prebiotic and technological potential, using starches derived from dwarf and harton green bananas (Dgb-s and Hgb-s), and yellow and purple maizes (Ym-s and Pm-s). Two modification techniques were applied: heat-humidity treatment in an acid medium (CAHMT) and octenyl succinic anhydride (OSA). Ym yielded the highest starch content in both native and modified starch (49.30 and 42.26–43.80 g/100 g, respectively). However, green banana starch displayed the highest resistant starch (RS) levels in both native (Dgb-s and Hgb-s: ∼83 g/100 g) and modified forms (81.03–90.52 g/100 g), regardless of the variety or modification method. OSA modification achieved the highest RS content (e.g., OSA-Hgb-s: 90.52 g/100 g), while CAHMT treatment resulted in greater amylose content and an increase in slowly digestible starch (SDS). Both modification methods on Dgb-s or Hgb-s produced a substantial nutraceutical fraction (SDS + RS) of 88–91 g/100 g. Additionally, OSA-Hgb-s and OSA-Pm-s demonstrated higher gelatinization temperatures, thermal resistance, and viscosity compared to potato starch. Green banana starches, modified by either CAHMT or OSA, show potential for use in diabetic-friendly foods, with OSA-Hgb-s and OSA-Dgb-s particularly suited as prebiotics and fat substitutes. These findings highlight green banana and purple maize as promising sources for bioactive compounds in innovative functional foods.

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引用次数: 0

Dynamic changes of quality characteristics during fermentation of orange-fleshed sweet potato alcoholic beverage

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

LWT - Food Science and Technology

Pub Date : 2025-02-09 DOI: 10.1016/j.lwt.2025.117509

Huimin Wu , Qinquan Fu , Tiantian Tang , Yinqi Liu , Xinyi Ma , Min Zhao , Xin Zhou , Yiling Yang , Zhangying Wang , Bin Wang , Xuewei Shi

Orange-fleshed sweet potato (OFSP) is a high-yield sweet potato widely planted in China. Through fermentation, the flavor and nutritional value of OFSP can be preserved, obtain a highly nutritious alcoholic beverage. To elucidate the quality transformations of OFSP alcoholic beverage (OFSPAB) throughout the fermentation process, the dynamic variations in various key indices were monitored by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS/SPME-GC/MS) technology. The results showed, after fermentation, the OFSPAB beverage exhibited an alcohol content of 10.2 %vol, a total phenol content of 458.67 mg/L, a total flavonoids content of 230.42 mg/L, and an in vitro free radical scavenging rate exceeding 50%. Thirteen phenolic compounds were identified, and the total content increased from 17.75 mg/L to 91.45 mg/L. A total of 77 volatile compounds were identified. The main compounds in raw materials were alcohols and aldehydes, such as heptanol, decanal. After fermentation, a large number of esters, including ethyl acetate, propyl lactate, were produced, which enriched the aroma of OFSPAB. The results will provide a novel perspective for the deep processing of OFSP and establishes a theoretical foundation for the development of OFSPAB.

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引用次数: 0

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