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

Microbial inactivation and quality retention of raw camel milk using dielectric barrier discharge cold plasma 介质阻挡放电冷等离子体对生骆驼奶的微生物灭活及品质保持

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

LWT - Food Science and Technology

Pub Date : 2026-01-06 DOI: 10.1016/j.lwt.2026.119008

Mohammad Keewan , Jahirul Ahmed Mazumder , Rambabu Krishnamoorthy , Pau Loke Show , Fawzi Banat

Camel milk (CM) is valued for its unique nutritional profile and therapeutic attributes but is highly perishable due to microbial susceptibility. Conventional thermal pasteurization extends shelf life yet compromises desirable sensory and bioactive qualities. This study investigated dielectric barrier discharge cold plasma (DBD-CP) as a non-thermal preservation strategy for fresh raw camel milk (RCM). Using a central composite design, the effects of gas composition (air, M65, N₂), voltage (33–42 kV), electrode gap (20–40 mm), and treatment duration were evaluated on microbial inactivation and quality parameters. Optimized conditions with an O₂-rich M65 mixture at 42 kV and 40 mm electrode gap achieved a ∼3-log reduction in total bacterial count without significant alterations in pH, freezing point, lipid oxidation (TBARS ≤0.17 mg MDA/kg). Color changes remained below perceptible thresholds (ΔE ≈ 1.94), and sensory analysis indicated minimal impact on flavor and odor. The study thus provides a proof-of-concept demonstration that DBD-CP can deliver pasteurization-level microbial reduction in camel milk with insignificant changes in quality under laboratory-scale. At the same time, this work is constrained by its focus on natural microflora, immediate post-treatment quality, and the lack of toxicological assessment. Pathogen-specific inactivation, storage stability, and scale-up require further investigation before industrial implementation.

骆驼奶（CM）因其独特的营养成分和治疗特性而受到重视，但由于微生物易感性而极易腐烂。传统的热巴氏灭菌法延长了保质期，但损害了理想的感官和生物活性品质。研究了介质阻挡放电冷等离子体（DBD-CP）作为新鲜生骆驼奶（RCM）的非保温策略。采用中心复合设计，评估了气体组成（空气、M65、N2）、电压（33-42 kV）、电极间隙（20-40 mm）和处理时间对微生物灭活和质量参数的影响。优化条件下，在42 kV和40 mm电极间隙下，富含o2的M65混合物的细菌总数减少了约3-log，而pH、冰点、脂质氧化（TBARS≤0.17 mg MDA/kg）没有显著改变。颜色变化保持在可感知阈值以下（ΔE≈1.94），感官分析表明对风味和气味的影响最小。因此，该研究提供了一个概念验证证明，在实验室规模下，DBD-CP可以在骆驼奶中实现巴氏灭菌水平的微生物减少，而质量变化不大。与此同时，这项工作受到其对天然微生物群的关注，处理后的即时质量以及缺乏毒理学评估的限制。在工业实施之前，需要进一步调查特定病原体的失活、储存稳定性和扩大规模。

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引用次数: 0

N-glycosylated proteome reveals zinc sulphate-induced high enrichment of melatonin-related glycosylated proteins in hull-less barley n-糖基化蛋白质组学揭示了硫酸锌诱导脱壳大麦中褪黑素相关糖基化蛋白的高富集

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

LWT - Food Science and Technology

Pub Date : 2026-01-06 DOI: 10.1016/j.lwt.2026.119006

Wu Sun , Zhenghong Li , Yina Huang , Guoqiang Zhang , Xueying Tao

Melatonin, an indoleamine compound, can enhance the endurance of plant tissues against adverse conditions, such as various environmental stresses. In this study, hull-less barley seeds were used as experimental materials to analyse the N-glycosylation proteomics induced under ZnSO₄ stress. LC-MS/MS-based quantitative proteomics was employed to study N-glycosylation modifications. Under 0.8 mM ZnSO₄ stress conditions, melatonin content reached its highest level at 13.41 ng/g. The melatonin was significantly correlated with the reducing sugar content (P < 0.01). A total of 273 glycosylation sites, corresponding to 256 glycosylated peptides and 210 unique glycosylated proteins, were identified in the three sample groups (CK, Zn, and S). The results indicated that the abundance of glycosylated proteins, including peptidases, peroxidases, glycosidases, and several featureless proteins, was significantly altered in high-melatonin barley seeds under ZnSO₄ stress. Glycosylation sites were analysed with their modification sites mainly located in the α-helix structure and irregularly coiled region. The functional enrichment analyses revealed that these significantly altered glycoproteins were mainly involved in phenylpropanoid biosynthesis, carbohydrate metabolism, protein processing in the endoplasmic reticulum, and hydrogen peroxide catabolism. These findings offer a deeper understanding of the molecular mechanisms that trigger the production of melatonin-related glycosylated proteins in barley seeds under ZnSO₄ stress. They also supply valuable data to aid in the cultivation of barley seed varieties with high melatonin content.

褪黑素是一种吲哚胺化合物，可以增强植物组织对不利条件（如各种环境胁迫）的耐受力。本研究以大麦去壳种子为材料，对ZnSO4胁迫下n -糖基化蛋白组学进行了研究。采用LC-MS/MS-based定量蛋白质组学研究n -糖基化修饰。在0.8 mM ZnSO4胁迫条件下，褪黑素含量最高，为13.41 ng/g。褪黑素与还原糖含量呈极显著相关（P < 0.01）。在三个样品组（CK、Zn和S）中共鉴定出273个糖基化位点，对应256个糖基化肽和210个独特的糖基化蛋白。结果表明，在ZnSO4胁迫下，高褪黑素大麦种子的糖基化蛋白（包括肽酶、过氧化物酶、糖苷酶和几种无特征蛋白）的丰度显著改变。分析了糖基化位点，其修饰位点主要位于α-螺旋结构和不规则卷曲区。功能富集分析显示，这些显著改变的糖蛋白主要参与苯丙素生物合成、碳水化合物代谢、内质网蛋白质加工和过氧化氢分解代谢。这些发现为进一步了解ZnSO4胁迫下大麦种子产生褪黑激素相关糖基化蛋白的分子机制提供了新的思路。它们还提供了宝贵的数据，以帮助培育高褪黑素含量的大麦种子品种。

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引用次数: 0

Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility 发酵和挤压藜麦（藜麦）：理化性质和体外矿物质可及性

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

LWT - Food Science and Technology

Pub Date : 2026-01-06 DOI: 10.1016/j.lwt.2026.119004

Jenny Mérida-López , Raquel Antezana-Gomez , Vanesa Castro-Alba , Jeanette Purhagen , Cinthia Carola Rojas , Daysi Perez-Rea

Quinoa is an Andean grain with high nutritional potential. This study evaluated the synergistic impact of a sequential, two-step fermentation followed by-on quinoa flour (QF) properties, with a primary focus on enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14 % and 16 % feed moisture. In vitro assays assessed mineral accessibility. Both fermentation and extrusion enhanced the accessibility of iron, zinc, and calcium. Extrusion alone improved de accessibility of Fe, Zn, and Ca by 31–78 %, while a combined processing method of fermentation and extrusion enhanced accessibility by 160–445 %. The extrusion process gelatinized the starch, thus altering the water absorption, and the pasting-, and solubility properties. The color parameters were also affected by both the extrusion and fermentation processes and the combination of both processes. In conclusion, fermentation and extrusion improved QF characteristics, yielding extrudates with enhanced mineral accessibility and modified pasting properties (gelatinization), with a great potential for new and innovative food applications.

藜麦是一种具有高营养潜力的安第斯谷物。本研究评估了连续两步发酵对藜麦面粉（QF）性能的协同影响，主要关注于提高体外矿物质可及性和表征相关的理化变化。用植物乳杆菌发酵的QF和-QF分别在饲料含水量14%和16%的条件下挤出。体外试验评估了矿物质的可及性。发酵和挤压都提高了铁、锌和钙的可及性。单独挤压可使铁、锌和钙的可达性提高31 - 78%，而发酵和挤压联合处理可使可达性提高160 - 445%。挤出工艺使淀粉糊化，从而改变了淀粉的吸水性、糊化性和溶解性。挤压和发酵两种工艺以及两种工艺的组合对颜色参数也有影响。综上所述，发酵和挤压改善了QF特性，生产的挤出物具有增强的矿物可及性和改性的糊化性能（糊化），具有巨大的创新食品应用潜力。

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引用次数: 0

Pollution analysis, source tracing and risk assessment of nitropolycyclic aromatic hydrocarbons in grilled meat products 烤肉制品中硝基多环芳烃的污染分析、来源溯源及风险评价

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

LWT - Food Science and Technology

Pub Date : 2026-01-05 DOI: 10.1016/j.lwt.2026.119001

Xinying Guo , Weibing Zhang

This study investigated the concentration, sources, and risk assessment of 10 nitropolycyclic aromatic hydrocarbons (NPAHs) in 6 types of grilled meat products in the daily diet of China. A dispersed solid phase extraction device (dSPE) using multi walled carbon nanotubes/polyaniline (MWCNTs/PANI) adsorbent combined with high–performance liquid chromatography tandem mass spectrometry (HPLC–MS) was used for batch sample analysis. The average recovery rate of the samples is 88.5 %–97.8 %, with detection limits and quantification limits ranging 0.01–0.45 μg/kg and 0.03–1.48 μg/kg, respectively. The relative standard deviation is 2.1 %–4.9 %. The total concentration range of ∑10NPAHs is 3.86–36.97 μg/kg, with the total concentration range and detection range of 3 and 4 rings NPAHs being 0.44–24.13 μg/kg, 3.14 %–77.55 % and 2.17–9.31 μg/kg, 11.25 %–92.23 %. Characteristic ratio indicates that the pollution source of NPAHs is mainly from single emissions such as motor vehicle emissions and biomass burning. 4-ring NPAHs play an important role in the carcinogenic risk assessment of samples. The incremental lifetime cancer risk study showed that the cancer risk level of grilled meat products is relatively low, with an ILCR risk of 3.55 × 10⁻⁶–2.27 × 10⁻⁵. The overall risk shows an upward trend with age, higher in females than males and higher in rural areas than in cities.

本研究调查了中国日常饮食中6种烤肉制品中10种硝基多环芳烃（NPAHs）的浓度、来源及风险评价。采用多壁碳纳米管/聚苯胺（MWCNTs/PANI）吸附剂的分散固相萃取装置（dSPE）结合高效液相色谱-串联质谱（HPLC-MS）进行批量样品分析。样品的平均回收率为88.5% ~ 97.8%，检出限为0.01 ~ 0.45 μg/kg，定量限为0.03 ~ 1.48 μg/kg。相对标准偏差为2.1% ~ 4.9%。∑10NPAHs总浓度范围为3.86 ~ 36.97 μg/kg，其中3环和4环NPAHs总浓度范围为0.44 ~ 24.13 μg/kg, 3.14% ~ 77.55%, 2.17 ~ 9.31 μg/kg, 11.25% ~ 92.23%。特征比表明NPAHs的污染源主要来自机动车排放和生物质燃烧等单一排放。4环NPAHs在样品的致癌风险评估中发挥着重要作用。终生癌症风险增量研究表明，烧烤肉制品的癌症风险水平相对较低，ILCR风险为3.55 × 10−6-2.27 × 10−5。随着年龄的增长，总体风险呈上升趋势，女性高于男性，农村高于城市。

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引用次数: 0

Evaluating the reliability of epicarp chromaticity as an independent indicator of maturity state during harvesting time for sweet cherry 甜樱桃采收期间外果皮色度作为成熟状态独立指标的可靠性评价

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

LWT - Food Science and Technology

Pub Date : 2026-01-03 DOI: 10.1016/j.lwt.2025.118939

Dan Wang, Fanghui Chu, Jing Zhang, Hairong Wei

Accurate maturity assessment is essential for sweet cherry quality, yet standardized indicators remain limited. This study characterized five maturity stages across a 12-day harvest for red ‘Tieton’ and yellow ‘Caiyu’ cultivars using integrated colorimetry, physicochemical analyses, and metabolomics. In ‘Tieton’, early stages showed rapid increases in redness (a* from 26.1 to 34.8), sugar accumulation, flesh softening, and fruit enlargement. Later stages featured exponential anthocyanin accumulation (from 0.338 U to 2.500 U), which markedly decreased redness (a*), yellowness (b*), and chroma (C*), producing a darker appearance. Metabolomic profiling revealed that activation of the anthocyanin biosynthesis pathway closely paralleled visual color changes, confirming epicarp color as a reliable indicator of ripeness. Strong correlations between color indices and key quality parameters enabled highly accurate maturity prediction models using CIE L*a*b* (R² = 0.915, MAE = 0.285) or L*C*h° (R² = 0.909, MAE = 0.289). In contrast, ‘Caiyu’ exhibited weak associations between epicarp color and internal attributes, requiring a multi-parameter approach for maturity evaluation. Overall, this work establishes a theoretical and technical framework for maturity determination in red sweet cherries, supporting improved postharvest quality control and smart harvesting.

准确的成熟度评估对甜樱桃品质至关重要，但标准化指标仍然有限。本研究利用综合比色法、理化分析和代谢组学分析，对红色“铁顿”和黄色“彩玉”品种在12天的收获期内的5个成熟期进行了表征。在“铁顿”中，早期表现出红色迅速增加（a*从26.1到34.8），糖积累，果肉软化和果实增大。后期花青素呈指数级积累（从0.338 U到2.500 U），显著降低了红度（a*）、黄度（b*）和色度（C*），使外观变暗。代谢组学分析显示，花青素生物合成途径的激活与视觉颜色变化密切相关，证实了外果皮颜色是成熟的可靠指标。颜色指数与关键质量参数之间的强相关性使得使用CIE L*a*b* (R2 = 0.915, MAE = 0.285)或L*C*h°（R2 = 0.909, MAE = 0.289）的成熟度预测模型具有很高的准确性。相比之下，“彩玉”的外果皮颜色与内部属性之间的相关性较弱，需要多参数方法进行成熟度评价。总体而言，本研究建立了红甜樱桃成熟度测定的理论和技术框架，为改进采后质量控制和智能收获提供了支持。

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引用次数: 0

Nerol triggers oxidative stress, inducing membrane disruption and mitochondrial dysfunction in Monilinia fructicola 橙花醇触发氧化应激，诱导果乳脂菌膜破坏和线粒体功能障碍

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

LWT - Food Science and Technology

Pub Date : 2026-01-03 DOI: 10.1016/j.lwt.2026.118993

Junhua Wang , Cunkun Li , Liang Wang , Jiying Qiu , Xingwang Zhang , Xinran Wu , Wei Yang , Leilei Chen , Qingxin Zhou

Monilinia fructicola, an extremely destructive pathogen, induces the postharvest decay of stone fruits. Nerol completely inhibited the growth of M. fructicola at a minimum inhibitory concentration of 0.2 mL/L. It disrupted mycelial membranes and released intracellular substances, such as nucleic acid, protein, and K⁺. Excessive reactive oxygen species (ROS) resulted in lipid peroxidation, which is responsible for membrane disruption. For the scavenging of excessive ROS, the antioxidant enzyme activities of catalase, superoxide dismutase, and peroxidase increased. However, glutathione (GSH) and GSH peroxidase activities decreased. Lasting oxidative stress disrupted mitochondria, which exhibited cristae loss and matrix transparency. The activities of key enzymes in tricarboxylic acid (TCA) cycle and ATPase were reduced, thereby causing ATP depletion. RNA sequencing revealed that nerol down-regulated the genes for L-glutamate and GSH synthesis while up-regulating those for GSH metabolism, resulting in a net GSH depletion. Metabolic disruptions occurred in membrane lipids and cell wall integrity, primarily involving steroids, sphingolipids, glycerophospholipids, and trehalose. Nerol disrupted the expressions of most genes involved in the TCA cycle. In vivo, 0.4 mL/L nerol completely inhibited the growth of M. fructicola on peaches. These results highlight nerol's multiple antifungal mechanisms, supporting its development as a bio-preservative against M. fructicola.

果霉菌（Monilinia fructicola）是一种极具破坏性的病原菌，可引起核果采后腐烂。橙花醇完全抑制果霉的生长，最低抑制浓度为0.2 mL/L。它破坏菌丝膜，释放细胞内物质，如核酸、蛋白质和钾离子。过多的活性氧（ROS）导致脂质过氧化，这是导致膜破坏的原因。为了清除过量的活性氧，过氧化氢酶、超氧化物歧化酶和过氧化物酶的抗氧化酶活性增加。然而，谷胱甘肽（GSH）和谷胱甘肽过氧化物酶活性下降。持续的氧化应激破坏了线粒体，导致嵴丢失和基质透明。三羧酸（TCA）循环关键酶和ATP酶活性降低，导致ATP耗竭。RNA测序显示，橙花酚下调了l -谷氨酸和谷胱甘肽合成的基因，上调了谷胱甘肽代谢的基因，导致谷胱甘肽的净消耗。代谢破坏发生在膜脂和细胞壁完整性，主要涉及类固醇、鞘脂、甘油磷脂和海藻糖。橙花醇破坏了与TCA循环有关的大多数基因的表达。在体内，0.4 mL/L的橙花醇完全抑制了桃上果霉的生长。这些结果突出了橙花醇的多种抗真菌机制，支持其作为抗果霉菌生物防腐剂的发展。

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引用次数: 0

Impact of rotational cold plasma treatment on polyphenol oxidase inhibition, bioactive compounds, and aroma profile of ginger 旋转冷等离子体处理对生姜多酚氧化酶抑制、生物活性化合物和香气特征的影响

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

LWT - Food Science and Technology

Pub Date : 2026-01-03 DOI: 10.1016/j.lwt.2026.118994

Sina Zargarchi , Maria Weber , Silke Hillebrand , Recep Gök , Tuba Esatbeyoglu

This study investigates the effects of low-pressure cold plasma treatment (CPT; power: 10, 50, and 90 W, pressure: 0.4, 0.65, and 0.9 mbar, and time: 1, 15.5, and 30 min) on ginger quality using a rotary chamber system. All CPTs resulted in a reduction of polyphenol oxidase (PPO) activity. The highest PPO residual activity was observed after treatment with 10 W,1 min, 0.4 mbar without rotation. A significant reduction of 38.15 % in water activity, a key parameter influencing shelf life, was observed in comparison to the non-treated sample (p < 0.05) after CPT (50 W, 0.65 mbar, 15.5 min, and with rotation). High-performance liquid chromatography analysis showed the highest content of 14.68 mg/g 6-gingerol after CPT (10 W, 0.4 mbar, 1 min). 8-Gingerol and 10-shogaol appeared to be more stable during CPT. E-nose analysis indicated that CP simultaneously degraded key volatiles while creating new aromatic compounds. GC-MS analysis further revealed that CPT changed the levels of the characteristic terpenes and produced volatile acids and aldehydes. No new functional groups were formed, according to ATR-FTIR analysis, suggesting that CP induced only minor modifications to the molecular structure at the surface.

本研究研究了低压冷等离子体处理（CPT，功率：10、50和90 W，压力：0.4、0.65和0.9 mbar，时间：1、15.5和30 min）对姜品质的影响。所有CPTs均导致多酚氧化酶（PPO）活性降低。10 W、1 min、0.4 mbar不旋转处理后，PPO残留活性最高。在CPT （50 W, 0.65 mbar, 15.5 min，旋转）后，与未处理的样品相比，水活度（影响保质期的关键参数）显着降低了38.15% （p < 0.05）。高效液相色谱分析显示，CPT （10 W, 0.4 mbar, 1 min）后6-姜辣素含量最高，为14.68 mg/g。8-Gingerol和10-shogaol在CPT期间似乎更稳定。电子鼻分析表明，CP在生成新的芳香族化合物的同时降解了关键的挥发物。GC-MS分析进一步表明，CPT改变了特征萜烯的水平，并产生了挥发性酸和醛。根据ATR-FTIR分析，没有形成新的官能团，这表明CP只诱导了表面分子结构的微小改变。

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引用次数: 0

Carrageenan coatings enhance guava shelf life by modulating oxidative stress, antioxidant defenses, and cell wall integrity 卡拉胶涂层通过调节氧化应激、抗氧化防御和细胞壁完整性来提高番石榴的保质期

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

LWT - Food Science and Technology

Pub Date : 2026-01-02 DOI: 10.1016/j.lwt.2026.118992

Shaista Gull , Shaghef Ejaz , Sajid Ali , Muhammad Azam , Hasan Sardar , Muhammad Saqib , Honghong Deng , Shengcheng Lin , Khalid F. Almutairi , Walid F.A. Mosa , Muhammad Moaaz Ali

The coating based on carrageenan gum (CRG) was applied to guava (Psidium guajava) fruits to improve their postharvest quality. The coated fruits were stored for 15 days at 20 ± 1 °C and 85–90 % RH. CRG-based coating markedly reduced fresh weight loss and incidence of decay. On 15th day, 1 % CRG-coated fruits had 32.6 % lower moisture loss and 16–35 % lower decay in comparison with uncoated fruits. The rates of respiration and ethylene synthesis were similarly suppressed, with 1 % CRG-coated fruits showing 32.9 % lower respiration and ethylene rates of 11.73 μl kg⁻¹ h⁻¹ vs. 17.57 μl kg⁻¹ h⁻¹ in controls. CRG treatments moderated ripening, evidenced by slower increases in TSS (9.2 % vs. 10 % in controls) and sugar-acid ratio (16.04 vs. 25.75), and better retention of titratable acidity (0.57 % vs. 0.39 %). Oxidative stress markers were reduced in 1 % CRG fruits, including malondialdehyde (0.053 mM kg⁻¹) and H₂O₂ (20.74 μM kg⁻¹). Antioxidants (ascorbic acid 111.86 mg·100 g⁻¹, phenolics 297.61 mg kg⁻¹) and structural components (protopectin 14.50 g kg⁻¹) were better preserved, alongside higher antioxidant enzyme activities. Activities of the enzymes related to cell wall degradation were also suppressed. Overall, 1 % CRG coatings effectively maintained fruit quality, delayed ripening, and enhanced shelf life, as supported by physiological, biochemical, and organoleptic evaluations.

为提高番石榴果实采后品质，采用角叉胶（CRG）包衣处理番石榴果实。包被后的果实在20±1℃、85 - 90% RH条件下保存15天。crg基涂层显著降低了鲜重损失和腐烂发生率。第15天，涂覆1% crg的果实与未涂覆crg的果实相比，水分流失率降低了32.6%，腐烂率降低了16 - 35%。呼吸速率和乙烯合成速率同样受到抑制，1% crg包覆的果实呼吸速率和乙烯合成速率降低32.9%，为11.73 μl kg - 1 h - 1，而对照组为17.57 μl kg - 1 h - 1。CRG处理减缓了成熟，证明了TSS （9.2% vs. 10%）和糖酸比（16.04 vs. 25.75）的增长较慢，可滴定酸度的保留较好（0.57% vs. 0.39%）。1% CRG果实的氧化应激标记物，包括丙二醛（0.053 mM kg−1）和H2O2 （20.74 μM kg−1）降低。抗氧化剂（抗坏血酸111.86 mg·100 g−1，酚类物质297.61 mg kg−1）和结构成分（原蛋白14.50 g kg−1）保存较好，抗氧化酶活性较高。与细胞壁降解有关的酶的活性也受到抑制。总的来说，1%的CRG涂层有效地保持了水果的品质，延迟了成熟，延长了保质期，这得到了生理、生化和感官评价的支持。

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引用次数: 0

Simultaneous complex coacervation and complex gelation for the encapsulation of fish oil 同时复合凝聚和复合胶凝用于鱼油的包封

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.2025.118962

Guangyi Kan , Cuiping Shi , Ye Zi , Runyu Tang , Xichang Wang , Jian Zhong

Complex coacervation is a promising method to prepare solid microcapsule dosages for loading oil. Complex gelation has not been applied to prepare microcapsule carriers for loading oil. Herein, a simultaneous method of bovine bone gelatin (BBG)-gum Arabic (GA) complex coacervation and BBG-maltodextrin (MD) complex gelation at pH 4.0 was developed to prepare fish oil-encapsulated coacervates and powders. The increasing MD/BBG mass ratios (0.0–2.0) increased the bulk densities, tapped densities, and encapsulation efficiencies. In contrast, they decreased the powder sizes, moisture contents, water activities, surface oil contents, and loading capacities. BBG-GA complex coacervation delayed the thermogravimetric behaviors of the fish oil powders. BBG-MD complex gelation affected the thermogravimetric behaviors of the fish oil powders, delayed and reduced oil oxidation in fish oil powders. The fish oil powders could dissolve in the gastric phase to form emulsion droplets and be digested in the small intestinal phase to exponentially release free fatty acids. All these results provided beneficial information to understand the formation mechanism and properties of fish oil powders. It also provided a useful method to develop oil powders for powdered formula foods.

复合凝聚是一种很有前途的制备载油固体微胶囊的方法。复合凝胶还没有应用于制备装载油的微胶囊载体。在pH 4.0条件下，采用牛骨明胶(BBG)-阿拉伯胶（GA）复合凝胶和牛骨明胶-麦芽糖糊精（MD）复合凝胶同时制备鱼油胶囊和鱼油粉末。MD/BBG质量比（0.0-2.0）的增加增加了堆积密度、抽头密度和封装效率。相反，它们降低了粉末粒度、水分含量、水活度、表面油含量和负载能力。BBG-GA络合物的凝聚延迟了鱼油粉的热重行为。BBG-MD配合物凝胶化影响了鱼油粉的热重行为，延缓和减少了鱼油粉中的油脂氧化。鱼油粉在胃相溶解形成乳状液滴，在小肠相被消化，以指数方式释放游离脂肪酸。这些结果为进一步了解鱼油粉的形成机理和性质提供了有益的信息。为配方粉状食品油粉的研制提供了一种有益的方法。

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引用次数: 0

Study on the effect of xanthan gum on the foaming properties of rice bran protein and transglutaminase cross-linked rice bran protein 黄原胶对米糠蛋白和转谷氨酰胺酶交联米糠蛋白发泡性能影响的研究

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.2025.118978

Delong Li , Yanpeng Zhang , Haihua Zhang , Yue Long , Yang Cao , Can Wu , Wei Xu

This study systematically analyzed the effects of xanthan gum (XG) on the foaming properties of rice bran protein (RBP) and transglutaminase (TGase) crosslinked RBP (RBP-TG). The results showed that although the foaming capacity of RBP-XG and RBP-TG-XG complexes decreased by 8.0 % and 11.3 %, the backscattering light results demonstrated their superior foaming stability. The physicochemical and structural characteristics indicated that RBP and RBP-TG respectively form complexes with XG through different types of non-covalent interactions thereby significantly altering the surface properties of the RBP and RBP-TG, and further leading to the distinct interface behaviors of these two complexes. The interfacial behavior research indicated that thermodynamic incompatibility facilitated the rearrangement of protein and enabled the RBP-XG complex to form an interfacial film with a high viscoelastic modulus, and the RBP-TG-XG complex stabilizes the interface by Pickering mechanism. This study provides a potential strategy for the development of protein based aerated foods.

本研究系统分析了黄原胶（XG）对米糠蛋白（RBP）和转谷氨酰胺酶（TGase）交联RBP （RBP- tg）发泡性能的影响。结果表明，虽然RBP-XG和RBP-TG-XG配合物的发泡能力分别下降了8.0%和11.3%，但后向散射光结果表明它们具有良好的发泡稳定性。物理化学和结构特征表明，RBP和RBP- tg分别通过不同类型的非共价相互作用与XG形成配合物，从而显著改变了RBP和RBP- tg的表面性质，从而导致这两种配合物的界面行为截然不同。界面行为研究表明，热力学不相容性促进了蛋白质的重排，使RBP-TG-XG配合物形成了具有高粘弹性模量的界面膜，RBP-TG-XG配合物通过Pickering机制稳定了界面。本研究为开发以蛋白质为基础的充气食品提供了一种潜在的策略。

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引用次数: 0