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

Evaluation of the antioxidant activity and prebiotic properties of mangosteen peel proanthocyanidin extracts through simulated in vitro digestion and colonic fermentation 通过模拟体外消化和结肠发酵评估山竹果皮原花青素提取物的抗氧化活性和益生元特性

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116992

Yun Sun , Bohai Guo , Xianrui Liang , Zheng Luo , Jianzhong Han , Daofeng Qu

The biological activity of mangosteen peel proanthocyanidin extracts is related to digestive properties and colonic metabolism. Therefore, the study's aim was to investigate the dynamics of proanthocyanidin extracts during in vitro digestion and colonic fermentation, their protective effects against oxidative damage in PEC-J2 cells, and their interactions with the intestinal flora. The results showed that epicatechin and proanthocyanidin B2 were the most abundant in proanthocyanidin. In addition, the catechin was increased by 27.7 ± 0.2 μg/mL. The total phenol content, total flavonoid content, and proanthocyanidin content of mangosteen peel were reduced by 32.36%, 90.63%, and 78.06%, respectively. However, the antioxidant capacity was increased by two-fold, protecting against oxidative damage in cells. Proanthocyanidin polymers that are not digested by the gastrointestinal tract go to the colon, where they are metabolized by microorganisms to produce short-chain fatty acids (SCFAs). Proanthocyanidin extracts modulated the microbial flora structure: the relative abundance of Phascolarctobacterium, Roseburia, Faecalibacterium, Coprococcu, and Clostridium sensu stricto all increased significantly. The ratio of Bacteroides to Firmicutes increased, and Bifidobacterium grew and multiplied. This study improves the utilization of mangosteen peel and provides a theoretical basis for the scientific evaluation of the antioxidant activity and gut microbiota modulation of mangosteen peel.

山竹果皮原花青素提取物的生物活性与消化特性和结肠代谢有关。因此，本研究旨在探讨原花青素提取物在体外消化和结肠发酵过程中的动态变化、其对 PEC-J2 细胞氧化损伤的保护作用以及与肠道菌群的相互作用。结果表明，原花青素中含量最高的是表儿茶素和原花青素 B2。此外，儿茶素增加了 27.7 ± 0.2 μg/mL。山竹果皮的总酚含量、总黄酮含量和原花青素含量分别降低了 32.36%、90.63% 和 78.06%。但是，抗氧化能力却提高了两倍，从而保护细胞免受氧化损伤。未被胃肠道消化的原花青素聚合物会进入结肠，在那里被微生物代谢产生短链脂肪酸（SCFA）。原花青素提取物调节了微生物菌群结构：Phascolarctobacterium、Roseburia、Faecalibacterium、Coprococcu 和严格意义上的梭状芽孢杆菌的相对丰度都显著增加。乳酸菌与固醇菌的比例增加，双歧杆菌生长繁殖。这项研究提高了山竹果皮的利用率，并为科学评估山竹果皮的抗氧化活性和肠道微生物群调节作用提供了理论依据。

{"title":"Evaluation of the antioxidant activity and prebiotic properties of mangosteen peel proanthocyanidin extracts through simulated in vitro digestion and colonic fermentation","authors":"Yun Sun , Bohai Guo , Xianrui Liang , Zheng Luo , Jianzhong Han , Daofeng Qu","doi":"10.1016/j.lwt.2024.116992","DOIUrl":"10.1016/j.lwt.2024.116992","url":null,"abstract":"<div><div>The biological activity of mangosteen peel proanthocyanidin extracts is related to digestive properties and colonic metabolism. Therefore, the study's aim was to investigate the dynamics of proanthocyanidin extracts during <em>in vitro</em> digestion and colonic fermentation, their protective effects against oxidative damage in PEC-J2 cells, and their interactions with the intestinal flora. The results showed that epicatechin and proanthocyanidin B2 were the most abundant in proanthocyanidin. In addition, the catechin was increased by 27.7 ± 0.2 μg/mL. The total phenol content, total flavonoid content, and proanthocyanidin content of mangosteen peel were reduced by 32.36%, 90.63%, and 78.06%, respectively. However, the antioxidant capacity was increased by two-fold, protecting against oxidative damage in cells. Proanthocyanidin polymers that are not digested by the gastrointestinal tract go to the colon, where they are metabolized by microorganisms to produce short-chain fatty acids (SCFAs). Proanthocyanidin extracts modulated the microbial flora structure: the relative abundance of <em>Phascolarctobacterium</em>, <em>Roseburia</em>, <em>Faecalibacterium</em>, <em>Coprococcu</em>, and <em>Clostridium sensu stricto</em> all increased significantly. The ratio of <em>Bacteroides</em> to <em>Firmicutes</em> increased, and <em>Bifidobacterium</em> grew and multiplied. This study improves the utilization of mangosteen peel and provides a theoretical basis for the scientific evaluation of the antioxidant activity and gut microbiota modulation of mangosteen peel.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116992"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654407","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

Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings 富含欧米茄-3 和不饱和脂肪酸的虾油：制备、表征及其在沙拉酱中的应用

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116993

Akanksha R. Gautam , Allysa Wibowo Junarto , Soottawat Benjakul , Ajay Mittal , Khurshid Ahmed Baloch , Avtar Singh

The effect of various lipase hydrolytic conditions on DHA/EPA and unsaturated fatty acids (USFAs) enrichment of shrimp (Litopenaeus vannamei) oil (SO) extracted from hepatopancreas was investigated. DHA/EPA and USFAs levels increased (40.96/22.61 and 27.83%, respectively) under optimized hydrolytic conditions of 20 U lipase, DMSO as a solvent (0.2:0.5), DMSO to water for the substrate mixture (SM), and water to SM (0.4:1) for 2 h at 50 °C. n3FAs and USFAs enriched shrimp oil (n3SO) were added to salad dressing (SD) at various concentrations (0, 5, 10, and 15%) (CON, SD5, SD10, and SD15, respectively) to offset the concentration of soybean oil. The addition of n3SO imparted an attractive orange color, enhancing the organoleptic properties of the SD, as indicated by higher likeness scores for color and appearance attributes than CON and commercial SD (CM). Samples added with n3SO exhibited a more uniform pattern and distribution of oil droplets, suggesting the formation of a stable emulsion system. The result was also supported by its enhanced viscoelastic and flow properties than the CON and CM. Overall, DHA/EPA enriched SO could be potential supplement or functional ingredient in SDs or other emulsion related products with superior health benefits.

研究了各种脂肪酶水解条件对从对虾（Litopenaeus vannamei）肝胰脏提取的油（SO）中富集 DHA/EPA 和不饱和脂肪酸（USFAs）的影响。在 20 U 脂肪酶、DMSO 作为溶剂（0.2:0.5）、DMSO 与水作为底物混合物（SM）以及水与 SM（0.在沙拉酱（SD）中添加不同浓度（0、5、10 和 15%）的 n3FAs 和 USFAs 富集虾油（n3SO）（分别为 CON、SD5、SD10 和 SD15），以抵消大豆油的浓度。添加 n3SO 后，沙拉酱呈现出诱人的橙色，提高了沙拉酱的感官特性，其颜色和外观属性的相似度得分均高于 CON 和商用沙拉酱（CM）。添加了 n3SO 的样品显示出更均匀的油滴形态和分布，表明形成了稳定的乳液体系。与 CON 和 CM 相比，n3SO 的粘弹性和流动性也得到了增强，这也支持了上述结果。总之，富含 DHA/EPA 的 SO 可作为 SD 或其他乳液相关产品的潜在补充剂或功能性成分，具有卓越的保健功效。

{"title":"Omega-3 and unsaturated fatty acid enrichment of shrimp oil: Preparation, characterization, and its application in salad dressings","authors":"Akanksha R. Gautam , Allysa Wibowo Junarto , Soottawat Benjakul , Ajay Mittal , Khurshid Ahmed Baloch , Avtar Singh","doi":"10.1016/j.lwt.2024.116993","DOIUrl":"10.1016/j.lwt.2024.116993","url":null,"abstract":"<div><div>The effect of various lipase hydrolytic conditions on DHA/EPA and unsaturated fatty acids (USFAs) enrichment of shrimp (<em>Litopenaeus vannamei</em>) oil (SO) extracted from hepatopancreas was investigated. DHA/EPA and USFAs levels increased (40.96/22.61 and 27.83%, respectively) under optimized hydrolytic conditions of 20 U lipase, DMSO as a solvent (0.2:0.5), DMSO to water for the substrate mixture (SM), and water to SM (0.4:1) for 2 h at 50 °C. n3FAs and USFAs enriched shrimp oil (n3SO) were added to salad dressing (SD) at various concentrations (0, 5, 10, and 15%) (CON, SD5, SD10, and SD15, respectively) to offset the concentration of soybean oil. The addition of n3SO imparted an attractive orange color, enhancing the organoleptic properties of the SD, as indicated by higher likeness scores for color and appearance attributes than CON and commercial SD (CM). Samples added with n3SO exhibited a more uniform pattern and distribution of oil droplets, suggesting the formation of a stable emulsion system. The result was also supported by its enhanced viscoelastic and flow properties than the CON and <span>CM</span>. Overall, DHA/EPA enriched SO could be potential supplement or functional ingredient in SDs or other emulsion related products with superior health benefits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116993"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654545","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

SERS-lateral flow immunoassay based on AuNR@Ag@SiO2-AuNP assembly for ultra-sensitive detection of deoxynivalenol in grain 基于 AuNR@Ag@SiO2-AuNP 组装的 SERS 侧流免疫分析法用于超灵敏检测谷物中的脱氧雪腐镰刀菌烯醇

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117015

Zhilei Zhao , Mengyu Ren , Wenqi Zhang , Zikuo Chen , Lu Zhang , Xinquan Qu , Junling Shi , Weiwei Xia , Xiaoguang Xu , Ying Yang

In view of the serious harm and widespread pollution caused by deoxynivalenol (DON), it is crucial to quantify its presence in the food safety assessment process. Here, we designed a core-shell-satellite nano assembly structure as a probe, composed of an anisotropic AuNR@Ag core, an ultra-thin SiO₂ layer and a high surface coverage AuNPs satellites, which showed outstanding SERS activity and high stability. Anti-DON antibodies were modified on the surface of the prepared core-shell-satellite nano-assembly structure as SERS immunoprobe for DON specific detection using SERS-based lateral flow immunoassay (LFIA) with the advantages of simplicity, rapidity, and high sensitivity. Under optimal conditions, the detection limit for detecting DON using the SERS-LFIA method was 0.053 fg/mL, and the linear detection ranged from 0.1 fg/mL to 1 μg/mL. The SERS-LFIA strips based on AuNR@Ag@SiO₂-AuNP nanostructures demonstrated the great potential for quick quantitative DON detection, providing a reference for trace detection of highly toxin mycotoxins.

鉴于脱氧雪腐镰刀菌烯醇（DON）造成的严重危害和广泛污染，在食品安全评估过程中量化其存在至关重要。在此，我们设计了一种由各向异性 AuNR@Ag 内核、超薄 SiO2 层和高表面覆盖率 AuNPs 卫星组成的核-壳-卫星纳米组装结构作为探针，该结构显示出卓越的 SERS 活性和高稳定性。在制备的核-壳-卫星纳米组装结构表面修饰抗 DON 抗体作为 SERS 免疫探针，利用基于 SERS 的侧向流动免疫分析法（LFIA）进行 DON 特异性检测，具有简便、快速、灵敏度高等优点。在最佳条件下，使用SERS-LFIA方法检测DON的检测限为0.053 fg/mL，线性检测范围为0.1 fg/mL至1 μg/mL。基于AuNR@Ag@SiO2-AuNP纳米结构的SERS-LFIA试纸条具有快速定量检测DON的巨大潜力，为高毒素霉菌毒素的痕量检测提供了参考。

{"title":"SERS-lateral flow immunoassay based on AuNR@Ag@SiO2-AuNP assembly for ultra-sensitive detection of deoxynivalenol in grain","authors":"Zhilei Zhao , Mengyu Ren , Wenqi Zhang , Zikuo Chen , Lu Zhang , Xinquan Qu , Junling Shi , Weiwei Xia , Xiaoguang Xu , Ying Yang","doi":"10.1016/j.lwt.2024.117015","DOIUrl":"10.1016/j.lwt.2024.117015","url":null,"abstract":"<div><div>In view of the serious harm and widespread pollution caused by deoxynivalenol (DON), it is crucial to quantify its presence in the food safety assessment process. Here, we designed a core-shell-satellite nano assembly structure as a probe, composed of an anisotropic AuNR@Ag core, an ultra-thin SiO<sub>2</sub> layer and a high surface coverage AuNPs satellites, which showed outstanding SERS activity and high stability. Anti-DON antibodies were modified on the surface of the prepared core-shell-satellite nano-assembly structure as SERS immunoprobe for DON specific detection using SERS-based lateral flow immunoassay (LFIA) with the advantages of simplicity, rapidity, and high sensitivity. Under optimal conditions, the detection limit for detecting DON using the SERS-LFIA method was 0.053 fg/mL, and the linear detection ranged from 0.1 fg/mL to 1 μg/mL. The SERS-LFIA strips based on AuNR@Ag@SiO<sub>2</sub>-AuNP nanostructures demonstrated the great potential for quick quantitative DON detection, providing a reference for trace detection of highly toxin mycotoxins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117015"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654468","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

Improving functionality and metabolite profiles of black sapote juice through lactic acid bacteria fermentation 通过乳酸菌发酵改善黑沙棘果汁的功能性和代谢物特征

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117048

Mingzhe Yue , Zhen Feng , Junping Zhou , Junxia Chen , Ziqing Chang , Mengrui Wang , Fei Liu , Chunhe Gu

Black sapote, a tropical fruit rich in vitamins and bioactive compounds, is known for its high antioxidant activity. However, its rapid deterioration during postripening poses challenges for transportation and commercialization. Although lactic acid bacterial (LAB) fermentation is widely used to increase the nutritional content and shelf-life of various foods, its application to black sapote juice (BSJ) has not been explored until now. This study investigated the impact of LAB strains (Lactococcus cremoris, Lacticaseibacillus rhamnosus, and Limosilactobacillus reuteri) on the quality of BSJ. These results demonstrate that BSJ is an excellent substrate for LAB proliferation. Fermentation significantly altered the sugar and acid contents and notably increased the concentrations of phytochemicals and antioxidant activity. The ABTS radical scavenging activity of L. rhamnosus increased by 76%, and its total phenolic content improved by 35%. Furthermore, volatile compound and metabolomic profiling analyses indicated that fermentation significantly increased the relative abundances of benzaldehyde, linalool, ascorbic acid, and caffeic acid and generated novel compounds such as acetoin. Therefore, LAB fermentation markedly altered both the flavor profile and metabolic characteristics of BSJ, influencing multiple metabolic pathways. These findings open new avenues for BSJ processing, positioning it as a promising candidate for the development of innovative functional foods.

黑木果是一种富含维生素和生物活性化合物的热带水果，以其高抗氧化活性而闻名。然而，它在熟化后迅速变质，给运输和商业化带来了挑战。虽然乳酸菌（LAB）发酵被广泛用于增加各种食品的营养成分和延长其保质期，但其在黑沙比利果汁（BSJ）中的应用到目前为止还没有被探索过。本研究调查了 LAB 菌株（乳球菌 cremoris、鼠李糖乳杆菌 Lacticaseibacillus rhamnosus 和雷特氏乳杆菌 Limosilactobacillus reuteri）对 BSJ 质量的影响。这些结果表明，BSJ 是酵母菌增殖的优良基质。发酵能明显改变糖和酸的含量，并显著提高植物化学物质的浓度和抗氧化活性。鼠李糖的 ABTS 自由基清除活性提高了 76%，总酚含量提高了 35%。此外，挥发性化合物和代谢组学分析表明，发酵显著增加了苯甲醛、芳樟醇、抗坏血酸和咖啡酸的相对丰度，并产生了乙酰丙酮等新化合物。因此，酵母菌发酵明显改变了 BSJ 的风味和代谢特征，影响了多种代谢途径。这些发现为 BSJ 的加工开辟了新的途径，使其成为开发创新功能食品的理想候选材料。

{"title":"Improving functionality and metabolite profiles of black sapote juice through lactic acid bacteria fermentation","authors":"Mingzhe Yue , Zhen Feng , Junping Zhou , Junxia Chen , Ziqing Chang , Mengrui Wang , Fei Liu , Chunhe Gu","doi":"10.1016/j.lwt.2024.117048","DOIUrl":"10.1016/j.lwt.2024.117048","url":null,"abstract":"<div><div>Black sapote, a tropical fruit rich in vitamins and bioactive compounds, is known for its high antioxidant activity. However, its rapid deterioration during postripening poses challenges for transportation and commercialization. Although lactic acid bacterial (LAB) fermentation is widely used to increase the nutritional content and shelf-life of various foods, its application to black sapote juice (BSJ) has not been explored until now. This study investigated the impact of LAB strains (<em>Lactococcus cremoris</em>, <em>Lacticaseibacillus rhamnosus</em>, and <em>Limosilactobacillus reuteri</em>) on the quality of BSJ. These results demonstrate that BSJ is an excellent substrate for LAB proliferation. Fermentation significantly altered the sugar and acid contents and notably increased the concentrations of phytochemicals and antioxidant activity. The ABTS radical scavenging activity of <em>L. rhamnosus</em> increased by 76%, and its total phenolic content improved by 35%. Furthermore, volatile compound and metabolomic profiling analyses indicated that fermentation significantly increased the relative abundances of benzaldehyde, linalool, ascorbic acid, and caffeic acid and generated novel compounds such as acetoin. Therefore, LAB fermentation markedly altered both the flavor profile and metabolic characteristics of BSJ, influencing multiple metabolic pathways. These findings open new avenues for BSJ processing, positioning it as a promising candidate for the development of innovative functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117048"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653114","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

TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus TcaR 是参与食源性金黄色葡萄球菌环境应激反应和毒力的重要转录调节因子

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117058

Hao Pei , Xiaolu Lei , Fanwenqing Kong , Shuyao Chen , Hui Wang , Jia Guo , Meiling Wang , Bingbing Li , Ting Xue

Staphylococcus aureus is a pathogenic microorganism that widely exists in milk and dairy products, posing a great challenge to food safety and human health. Although TcaR is known to be the only transcriptional regulator in the teicoplanin-associated operon, its function in stress response and virulence has not been investigated. In this study, the role of TcaR in environmental stress tolerance, biofilm formation, antibiotic sensitivity and virulence was investigated in foodborne S. aureus. Deletion of tcaR induced the biofilm formation and environmental stress (heat, desiccation and H₂O₂) tolerance of S. aureus. The tcaR mutants showed reduced susceptibility to vancomycin and teicoplanin. Additionally, mutation of tcaR resulted in decreased hemolytic activity, suggesting weakened virulence and pathogenicity of S. aureus. This paper is the first time to report the functions of TcaR in virulence and environmental tolerance, providing a new potential target gene for revealing mechanism of stress resistance in foodborne S. aureus and contributing to prevent food poisoning caused by this pathogenic microorganism.

金黄色葡萄球菌是一种病原微生物，广泛存在于牛奶和乳制品中，对食品安全和人类健康构成巨大挑战。虽然已知 TcaR 是茶碱相关操作子中唯一的转录调节因子，但其在应激反应和毒力方面的功能尚未得到研究。本研究调查了 TcaR 在食源性金黄色葡萄球菌的环境应激耐受性、生物膜形成、抗生素敏感性和毒力中的作用。缺失 tcaR 可诱导金黄色葡萄球菌形成生物膜并耐受环境胁迫（热、干燥和 H2O2）。tcaR 突变体对万古霉素和替考拉宁的敏感性降低。此外，tcaR突变导致溶血活性降低，表明金黄色葡萄球菌的毒力和致病性减弱。本文首次报道了TcaR在毒力和环境耐受性方面的功能，为揭示食源性金黄色葡萄球菌的抗应激机制提供了一个新的潜在靶基因，有助于预防该病原微生物引起的食物中毒。

{"title":"TcaR is an important transcriptional regulator involved in environmental stress response and virulence in foodborne Staphylococcus aureus","authors":"Hao Pei , Xiaolu Lei , Fanwenqing Kong , Shuyao Chen , Hui Wang , Jia Guo , Meiling Wang , Bingbing Li , Ting Xue","doi":"10.1016/j.lwt.2024.117058","DOIUrl":"10.1016/j.lwt.2024.117058","url":null,"abstract":"<div><div><em>Staphylococcus aureus</em> is a pathogenic microorganism that widely exists in milk and dairy products, posing a great challenge to food safety and human health. Although TcaR is known to be the only transcriptional regulator in the teicoplanin-associated operon, its function in stress response and virulence has not been investigated. In this study, the role of TcaR in environmental stress tolerance, biofilm formation, antibiotic sensitivity and virulence was investigated in foodborne <em>S. aureus</em>. Deletion of <em>tcaR</em> induced the biofilm formation and environmental stress (heat, desiccation and H<sub>2</sub>O<sub>2</sub>) tolerance of <em>S. aureus</em>. The <em>tcaR</em> mutants showed reduced susceptibility to vancomycin and teicoplanin. Additionally, mutation of <em>tcaR</em> resulted in decreased hemolytic activity, suggesting weakened virulence and pathogenicity of <em>S. aureus</em>. This paper is the first time to report the functions of TcaR in virulence and environmental tolerance, providing a new potential target gene for revealing mechanism of stress resistance in foodborne <em>S. aureus</em> and contributing to prevent food poisoning caused by this pathogenic microorganism.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117058"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702300","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

Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4 酪氨酸置换对流速蛋白酶 I 的影响：抗菌肽 TP I-Y4 的开发与表征

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117059

Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao

This study aimed to design a novel antimicrobial peptide, TP I-Y4, through the substitution of four cysteines with tyrosines in tachyplesin I (TP I), and to investigate its structure-activity relationship. TP I-Y4 exhibited reduced hydrophobicity and higher β-sheet content than the parent peptide TP I, both in aqueous environments and 50% trifluoroethanol (TFE). TP Ⅰ-Y4 demonstrated a potent, dose-dependent affinity for anionic lipopolysaccharide (LPS), and showed enhanced antimicrobial activities against a broad spectrum of bacteria and fungi with minimal toxicity. Structural modifications in TP I-Y4 increased adsorption to bacterial cell surfaces, resulting in significant reductions in surface electronegativity and increases in surface hydrophobicity than TP Ⅰ. These changes are hypothesized to enable TP Ⅰ-Y4 to inflict more damage to bacterial membranes, as well as liposome membranes, during peptide integration into the phospholipid bilayer. Fluorescence spectroscopy confirmed that both peptides were capable of integrating into the phospholipid bilayer, however, TP Ⅰ-Y4 displayed stronger binding and insertion abilities. These findings indicated that neither disulfide linkage nor Cys is essential for antimicrobial functionality. The reduced hydrophobicity, higher β-sheet content, and more flexibility are proposed as key factors contributing to the superior antimicrobial activity and substantially reduced cytotoxicity of the peptide derivative.

本研究的目的是通过用酪氨酸取代快速球蛋白 I（TP I）中的四个半胱氨酸，设计出一种新型抗菌肽 TP I-Y4，并研究其结构与活性的关系。与母肽 TP I 相比，TP I-Y4 在水环境和 50% 三氟乙醇（TFE）中的疏水性降低，β-片层含量增加。TP Ⅰ-Y4对阴离子脂多糖（LPS）具有强效、剂量依赖性亲和力，对广谱细菌和真菌的抗菌活性增强，毒性极低。与 TP Ⅰ 相比，TP Ⅰ-Y4 的结构修饰增加了对细菌细胞表面的吸附，从而显著降低了表面电负性，增加了表面疏水性。据推测，这些变化使 TP Ⅰ-Y4 能够在肽与磷脂双分子层结合的过程中对细菌膜和脂质体膜造成更大的破坏。荧光光谱证实，两种肽都能整合到磷脂双分子层中，但 TP Ⅰ-Y4 的结合和插入能力更强。这些发现表明，二硫键和 Cys 对抗菌功能都不是必需的。疏水性降低、β-片含量增加和灵活性提高是该肽衍生物具有更强抗菌活性和更低细胞毒性的关键因素。

{"title":"Impact of tyrosine substitution on tachyplesin I: Development and characterization of the antimicrobial peptide TP I-Y4","authors":"Lu Han , Dong Sun , Meigui Huang , Xiufang Bi , Mehraj Ahmad , Gang Hao","doi":"10.1016/j.lwt.2024.117059","DOIUrl":"10.1016/j.lwt.2024.117059","url":null,"abstract":"<div><div>This study aimed to design a novel antimicrobial peptide, TP I-Y4, through the substitution of four cysteines with tyrosines in tachyplesin I (TP I), and to investigate its structure-activity relationship. TP I-Y4 exhibited reduced hydrophobicity and higher β-sheet content than the parent peptide TP I, both in aqueous environments and 50% trifluoroethanol (TFE). TP Ⅰ-Y4 demonstrated a potent, dose-dependent affinity for anionic lipopolysaccharide (LPS), and showed enhanced antimicrobial activities against a broad spectrum of bacteria and fungi with minimal toxicity. Structural modifications in TP I-Y4 increased adsorption to bacterial cell surfaces, resulting in significant reductions in surface electronegativity and increases in surface hydrophobicity than TP Ⅰ. These changes are hypothesized to enable TP Ⅰ-Y4 to inflict more damage to bacterial membranes, as well as liposome membranes, during peptide integration into the phospholipid bilayer. Fluorescence spectroscopy confirmed that both peptides were capable of integrating into the phospholipid bilayer, however, TP Ⅰ-Y4 displayed stronger binding and insertion abilities. These findings indicated that neither disulfide linkage nor Cys is essential for antimicrobial functionality. The reduced hydrophobicity, higher β-sheet content, and more flexibility are proposed as key factors contributing to the superior antimicrobial activity and substantially reduced cytotoxicity of the peptide derivative.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117059"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702310","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 black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor 通过超细研磨和十字花科黑孢子菌发酵改良黑麦麸：理化特性、混合面粉质量、馒头质量和风味

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117049

Anqi Liu , Haiqin Li , Wentao Xu , Longjiao Zhu , Shuangshuang Ye , Tianyi Li , Jingfang Li , Shimin Chang , Chanyuan Xie

This study investigated the effects of superfine grinding (SG) and Neurospora crassa (Nc) fermentation on the properties of black wheat bran (BWB), the characteristics of its mixed flour, and the flavor of steamed bread. Results showed that anthocyanin was increased by 91.07% through SG treatment (P<0.05). After Nc fermentation treatment, the β-carotene content, total phenolic content, oil-holding capacity (OHC), ABTS⁺ radical scavenging ability, and freeze-thaw stability (FS) were increased by 208.16%, 104.39%, 43.68%, 11.82%, and 17.54%, respectively (P<0.05), while the water-holding capacity (WHC) of BWB was reduced by 42.19% and 13.42% after SG and Nc treatments, respectively (P<0.05). The color and pasting properties of BWB mixed flour were changed by both treatments, and the surface was made looser and more porous. Furthermore, 52 phenolic compounds were identified in SG modified BWB (SG-BWB) and 128 in Nc-fermented modified BWB (Nc-BWB). The flavor compounds in steamed bread produced from mixed flour treated with SG and Nc fermentation were enhanced, particularly in alcohols and terpenes. Notably, hexanoic acid, cyclohexanone, 2-pentylfuran, and (E)-2-hexenal in Nc-BWB steamed bread increased by 2.33, 2.09, 1.66, and 1.13 times, respectively. This study demonstrated SG and Nc fermentation treatment exhibit substantial potential as modification techniques for BWB.

本研究探讨了超细粉磨（SG）和蟋蟀神经孢子菌（Nc）发酵对黑麦麸（BWB）特性、混合面粉特性和馒头风味的影响。结果表明，经 SG 处理后，花青素增加了 91.07%（P<0.05）。经 Nc 发酵处理后，BWB 的β-胡萝卜素含量、总酚含量、持油性（OHC）、ABTS+ 自由基清除能力和冻融稳定性（FS）分别提高了 208.16%、104.39%、43.68%、11.82% 和 17.54%（P<0.05），而经 SG 和 Nc 处理后，BWB 的持水性（WHC）分别降低了 42.19%和 13.42%（P<0.05）。两种处理方法都改变了 BWB 混合粉的色泽和粘贴性，并使其表面更加疏松和多孔。此外，在 SG 改性 BWB（SG-BWB）和 Nc 发酵改性 BWB（Nc-BWB）中分别发现了 52 种和 128 种酚类化合物。用经 SG 和 Nc 发酵处理的混合面粉制成的馒头中的风味化合物得到了增强，尤其是醇类和萜类化合物。值得注意的是，Nc-BWB馒头中的己酸、环己酮、2-戊基呋喃和(E)-2-己烯醛分别增加了2.33倍、2.09倍、1.66倍和1.13倍。这项研究表明，SG 和 Nc 发酵处理作为改良生物馒头的技术具有巨大的潜力。

{"title":"Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: Physicochemical properties, mixed flour quality, steamed bread quality, and flavor","authors":"Anqi Liu , Haiqin Li , Wentao Xu , Longjiao Zhu , Shuangshuang Ye , Tianyi Li , Jingfang Li , Shimin Chang , Chanyuan Xie","doi":"10.1016/j.lwt.2024.117049","DOIUrl":"10.1016/j.lwt.2024.117049","url":null,"abstract":"<div><div>This study investigated the effects of superfine grinding (SG) and <em>Neurospora crassa</em> (Nc) fermentation on the properties of black wheat bran (BWB), the characteristics of its mixed flour, and the flavor of steamed bread. Results showed that anthocyanin was increased by 91.07% through SG treatment (<em>P<0.05</em>). After Nc fermentation treatment, the β-carotene content, total phenolic content, oil-holding capacity (OHC), ABTS<sup>+</sup> radical scavenging ability, and freeze-thaw stability (FS) were increased by 208.16%, 104.39%, 43.68%, 11.82%, and 17.54%, respectively (<em>P<0.05</em>), while the water-holding capacity (WHC) of BWB was reduced by 42.19% and 13.42% after SG and Nc treatments, respectively <em>(P<0.05</em>). The color and pasting properties of BWB mixed flour were changed by both treatments, and the surface was made looser and more porous. Furthermore, 52 phenolic compounds were identified in SG modified BWB (SG-BWB) and 128 in Nc-fermented modified BWB (Nc-BWB). The flavor compounds in steamed bread produced from mixed flour treated with SG and Nc fermentation were enhanced, particularly in alcohols and terpenes. Notably, hexanoic acid, cyclohexanone, 2-pentylfuran, and (<em>E</em>)-2-hexenal in Nc-BWB steamed bread increased by 2.33, 2.09, 1.66, and 1.13 times, respectively. This study demonstrated SG and Nc fermentation treatment exhibit substantial potential as modification techniques for BWB.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117049"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701615","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 cold plasma-activated solution on microbial amounts and diversity of Tilapia fillets at refrigerator storage 冷等离子激活溶液对冷藏贮藏罗非鱼片微生物数量和多样性的影响

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117047

Zhicheng Cai , Yuanyuan Wang , Gaohao Liao , Jiamei Wang

In this study, tilapia fillets were treated with the plasma-activated solution and refrigerated at 4 ± 1 °C. Compared with the distilled water group, plasma-activated lactic acid (PALA) treatment prolonged the microbiological shelf life of fish fillets by 4 d. The total bacterial count, psychrophilic bacteria, Pseudomonas spp., H₂S-producing bacteria, and lactic acid bacteria in the PALA group were lower than those in the other treatment groups (P < 0.05). High-throughput sequencing indicated that Proteobacteria and Firmicutes were the two predominant core microbial phyla present during storage. In the first 5 d of storage, Acinetobacter, Kurthia, and Shewanella were the dominant genera. At the 7th d of storage, the spoilage bacteria Aeromonas and Pseudomonas increased slightly. These mechanistic results demonstrate that cold plasma solution treatment allows tilapia fillets to be stored under refrigeration for up to 7 d. Cold plasma solutions have potential applications in fish fillet refrigeration.

在这项研究中，罗非鱼片经等离子体活化溶液处理后冷藏于 4 ± 1 °C。与蒸馏水组相比，等离子体活化乳酸（PALA）处理可将鱼片的微生物货架期延长 4 d。PALA 组的细菌总数、嗜心菌、假单胞菌属、产 H2S 菌和乳酸菌数均低于其他处理组（P <0.05）。高通量测序表明，变形菌和固缩菌是贮藏期间最主要的两个核心微生物门类。在贮藏的前 5 天，醋酸杆菌、库氏菌和雪旺菌是优势菌属。在储存的第 7 天，腐败菌气单胞菌和假单胞菌略有增加。这些机理结果表明，冷等离子体溶液处理可使罗非鱼片在冷藏条件下储存长达 7 天。

{"title":"Effects of cold plasma-activated solution on microbial amounts and diversity of Tilapia fillets at refrigerator storage","authors":"Zhicheng Cai , Yuanyuan Wang , Gaohao Liao , Jiamei Wang","doi":"10.1016/j.lwt.2024.117047","DOIUrl":"10.1016/j.lwt.2024.117047","url":null,"abstract":"<div><div>In this study, tilapia fillets were treated with the plasma-activated solution and refrigerated at 4 ± 1 °C. Compared with the distilled water group, plasma-activated lactic acid (PALA) treatment prolonged the microbiological shelf life of fish fillets by 4 d. The total bacterial count, psychrophilic bacteria, <em>Pseudomonas</em> spp., H<sub>2</sub>S-producing bacteria, and lactic acid bacteria in the PALA group were lower than those in the other treatment groups (P < 0.05). High-throughput sequencing indicated that <em>Proteobacteria</em> and <em>Firmicutes</em> were the two predominant core microbial phyla present during storage. In the first 5 d of storage, <em>Acinetobacter</em>, <em>Kurthia,</em> and <em>Shewanella</em> were the dominant genera. At the 7th d of storage, the spoilage bacteria <em>Aeromonas</em> and <em>Pseudomonas</em> increased slightly. These mechanistic results demonstrate that cold plasma solution treatment allows tilapia fillets to be stored under refrigeration for up to 7 d. Cold plasma solutions have potential applications in fish fillet refrigeration.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117047"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653089","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

Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure 低浓度甲氧基果胶和面团冷处理对改善黄卡拉-小麦粉饼干结构的评估

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117052

Oni Yuliarti, Sanaa Rasul, Hessa Mohammed Salem Albedwawi, Mohammed Tarique

The effect of specific concentrations of low methoxyl pectin (LMP) (0, 0.5, 1 and 1.5 g/100g) and dough chilling treatments (with and without chilling) on the physicochemical properties of okara cookies were investigated. Addition of LMP increased the cookie dough viscoelastic properties due to formation of LMP gel network which strengthened the cookie overall structure. Cookies with a higher LMP concentration showed more compact and denser texture, as indicated in their microstructure. However, the cookie hardness was lowered with the chilling treatment and exhibited a lower fracturability. Chilling the dough facilitated the progressive development of LMP gel network and promoted a strong dough structure. Chilled dough with 1.5 g/100g LMP has the strongest structure where a larger strain value was required to deform the network compared to other formulations. The exothermic peaks disappeared when dough was chilled, meanwhile, the FTIR results revealed less variation in the spectral signals for all samples.

研究了特定浓度的低甲氧基果胶（LMP）（0、0.5、1 和 1.5 克/100 克）和面团冷冻处理（冷冻和不冷冻）对秋葵饼干理化性质的影响。添加 LMP 增加了饼干面团的粘弹性能，这是因为 LMP 凝胶网络的形成加强了饼干的整体结构。从微观结构上看，LMP 浓度越高的饼干质地越紧密致密。不过，冷冻处理会降低饼干的硬度，并降低其可碎性。冷冻面团有利于 LMP 凝胶网络的逐步发展，并促进了面团结构的坚固。含有 1.5 克/100 克 LMP 的冷冻面团具有最强的结构，与其他配方相比，冷冻面团需要更大的应变值才能使网络变形。冷冻面团时，放热峰消失，同时，傅立叶变换红外光谱结果显示所有样品的光谱信号变化较小。

{"title":"Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure","authors":"Oni Yuliarti, Sanaa Rasul, Hessa Mohammed Salem Albedwawi, Mohammed Tarique","doi":"10.1016/j.lwt.2024.117052","DOIUrl":"10.1016/j.lwt.2024.117052","url":null,"abstract":"<div><div>The effect of specific concentrations of low methoxyl pectin (LMP) (0, 0.5, 1 and 1.5 g/100g) and dough chilling treatments (with and without chilling) on the physicochemical properties of okara cookies were investigated. Addition of LMP increased the cookie dough viscoelastic properties due to formation of LMP gel network which strengthened the cookie overall structure. Cookies with a higher LMP concentration showed more compact and denser texture, as indicated in their microstructure. However, the cookie hardness was lowered with the chilling treatment and exhibited a lower fracturability. Chilling the dough facilitated the progressive development of LMP gel network and promoted a strong dough structure. Chilled dough with 1.5 g/100g LMP has the strongest structure where a larger strain value was required to deform the network compared to other formulations. The exothermic peaks disappeared when dough was chilled, meanwhile, the FTIR results revealed less variation in the spectral signals for all samples.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117052"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702304","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

Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures 针对不同烹饪方法和温度的鸡胸肉最佳烹饪预测建模

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

LWT - Food Science and Technology

Pub Date : 2024-11-14 DOI: 10.1016/j.lwt.2024.117051

Giulia Romano , Maria Cristina Nicoli , Arianna Bozzato , Monica Anese

The expansion of food service and rising consumer concerns about wellness are driving efforts to optimize cooking processes. Currently, professional ovens rely solely on temperature probes to monitor cooking and ensure safety, but these probes lack precision in positioning. This study aimed to develop a mathematical model to predict the optimal cooking time for chicken breast by matching sensory quality with safety requirements. Three different oven cooking methods at three different temperatures were considered (grill, T = 240, 260, 280 °C; forced convection, T = 150, 170, 190 °C; sous vide, T = 80, 95, 120 °C, RH = 100%) and evolution of quality indices (cooking loss, color and texture) were monitored over the cooking process, together with safety requirements. Activation energies (Ea) were computed thanks to data kinetic modeling. Predictive models based on Ea of the most sensitive quality index (i.e cooking loss) of chicken breast cooking were developed and validated. The optimal cooking time was predicted as a function of cooking loss evolution and temperature. The employment of an online sensor, i.e. a balance, inside the oven, to monitor changes in the reference quality indicator could enhance the control of the cooking process and improve food service equipment.

餐饮服务业的发展和消费者对健康的日益关注，推动着人们努力优化烹饪过程。目前，专业烤箱仅依靠温度探头来监控烹饪过程并确保安全，但这些探头的定位不够精确。本研究旨在建立一个数学模型，通过将感官质量与安全要求相匹配来预测鸡胸肉的最佳烹饪时间。研究考虑了三种不同温度下的烤箱烹饪方法（烧烤，T = 240、260、280 °C；强制对流，T = 150、170、190 °C；蒸煮，T = 80、95、120 °C，相对湿度 = 100%），并监测了烹饪过程中质量指标（烹饪损失、颜色和质地）的变化以及安全要求。通过数据动力学模型计算出活化能（Ea）。根据鸡胸肉烹饪过程中最敏感的质量指标（即烹饪损失）的活化能，开发并验证了预测模型。最佳烹饪时间被预测为烹饪损失演变和温度的函数。在烤箱内使用在线传感器（即天平）来监测参考质量指标的变化，可以加强对烹饪过程的控制并改进餐饮设备。

{"title":"Predictive modeling for optimal chicken breast cooking across diverse methods and temperatures","authors":"Giulia Romano , Maria Cristina Nicoli , Arianna Bozzato , Monica Anese","doi":"10.1016/j.lwt.2024.117051","DOIUrl":"10.1016/j.lwt.2024.117051","url":null,"abstract":"<div><div>The expansion of food service and rising consumer concerns about wellness are driving efforts to optimize cooking processes. Currently, professional ovens rely solely on temperature probes to monitor cooking and ensure safety, but these probes lack precision in positioning. This study aimed to develop a mathematical model to predict the optimal cooking time for chicken breast by matching sensory quality with safety requirements. Three different oven cooking methods at three different temperatures were considered (grill, T = 240, 260, 280 °C; forced convection, T = 150, 170, 190 °C; <em>sous vide</em>, T = 80, 95, 120 °C, RH = 100%) and evolution of quality indices (cooking loss, color and texture) were monitored over the cooking process, together with safety requirements. Activation energies (<em>Ea</em>) were computed thanks to data kinetic modeling. Predictive models based on <em>Ea</em> of the most sensitive quality index (i.e cooking loss) of chicken breast cooking were developed and validated. The optimal cooking time was predicted as a function of cooking loss evolution and temperature. The employment of an online sensor, i.e. a balance, inside the oven, to monitor changes in the reference quality indicator could enhance the control of the cooking process and improve food service equipment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117051"},"PeriodicalIF":6.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702308","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