Pub Date : 2024-10-28DOI: 10.1016/j.lwt.2024.116949
Khadije Sharif, Hajar Shekarchizadeh
This study aimed to develop a colorimetric indicator using copper nanoparticles (CuNPs) to identify the spoilage of packaged beef. CuNPs-based colorimetric indicators were prepared with cellulose papers impregnated with CuNPs. The stability test showed that the color parameters of the CuNPs-based indicator had no significant color changes during 30 d of storage. The prepared indicator had an excellent and selective sensitivity to H2S gas produced during beef spoilage. The prepared indicator was used in the beef package to monitor its shelf life. The CuNPs-based colorimetric indicator showed noticeable color changes from white to brown due to the reaction of CuNPs with sulfide gases and the production of Cu2S and CuS compounds, confirmed by XPS analysis. The pH and total viable count results indicated a perfect correlation between the colorimetric indicator and the qualitative parameters determining spoilage. The results of the color change of the indicator used in the damaged package showed that not only was the color change of the indicator irreversible, but it also clearly showed the stage of spoilage of the beef during its storage. The CuNPs-based colorimetric indicator provides a promising approach in intelligent packaging systems of meat products to monitor their freshness with the naked eye.
{"title":"An intelligent cellulose pad loaded with copper nanoparticles for real-time freshness monitoring of beef","authors":"Khadije Sharif, Hajar Shekarchizadeh","doi":"10.1016/j.lwt.2024.116949","DOIUrl":"10.1016/j.lwt.2024.116949","url":null,"abstract":"<div><div>This study aimed to develop a colorimetric indicator using copper nanoparticles (CuNPs) to identify the spoilage of packaged beef. CuNPs-based colorimetric indicators were prepared with cellulose papers impregnated with CuNPs. The stability test showed that the color parameters of the CuNPs-based indicator had no significant color changes during 30 d of storage. The prepared indicator had an excellent and selective sensitivity to H<sub>2</sub>S gas produced during beef spoilage. The prepared indicator was used in the beef package to monitor its shelf life. The CuNPs-based colorimetric indicator showed noticeable color changes from white to brown due to the reaction of CuNPs with sulfide gases and the production of Cu<sub>2</sub>S and CuS compounds, confirmed by XPS analysis. The pH and total viable count results indicated a perfect correlation between the colorimetric indicator and the qualitative parameters determining spoilage. The results of the color change of the indicator used in the damaged package showed that not only was the color change of the indicator irreversible, but it also clearly showed the stage of spoilage of the beef during its storage. The CuNPs-based colorimetric indicator provides a promising approach in intelligent packaging systems of meat products to monitor their freshness with the naked eye.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116949"},"PeriodicalIF":6.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554731","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}
Pub Date : 2024-10-26DOI: 10.1016/j.lwt.2024.116954
Yunfang Ma , Yanqing Ma , Wenjie Gong , Lei Chi , Qisen Xiang
This study aimed to examine the combined antimicrobial action of plasma-activated water (PAW) and mild heat (30, 40, 50, and 60 °C) against Penicillium expansum spores in phosphate-buffered saline (PBS). The combined treatment showed stronger antimicrobial activity against P. expansum spores. P. expansum spores decreased more than 6.76 log10 CFU/mL after exposure to PAW at 60 °C for 10 min, which was higher than that of samples treated by PAW at 25 °C (0.80-log reduction) or mild heat treatment alone at 60 °C (2.27-log reduction). After exposure to PAW + mild heat, a high amount of intracellular nucleic acids and proteins were released from spores, suggesting the loss of cell membrane integrity. P. expansum spores also exhibited a large increase in intracellular reactive oxygen species (ROS) and a reduction in mitochondrial membrane potential after exposure to PAW + mild heat. Moreover, antioxidants glutathione and N-acetylcysteine effectively inhibited spores death induced by PAW + mild heat, suggesting that ROS was involved in the antifungal action of PAW and mild heat. In summary, PAW + mild heat exhibits excellent antimicrobial activity against P. expansum spores by destroying cellular membranes, reducing mitochondrial membrane potential, and causing oxidative damage.
{"title":"Combined antimicrobial effect of plasma-activated water and mild heat against Penicillium expansum spores","authors":"Yunfang Ma , Yanqing Ma , Wenjie Gong , Lei Chi , Qisen Xiang","doi":"10.1016/j.lwt.2024.116954","DOIUrl":"10.1016/j.lwt.2024.116954","url":null,"abstract":"<div><div>This study aimed to examine the combined antimicrobial action of plasma-activated water (PAW) and mild heat (30, 40, 50, and 60 °C) against <em>Penicillium expansum</em> spores in phosphate-buffered saline (PBS). The combined treatment showed stronger antimicrobial activity against <em>P. expansum</em> spores. <em>P. expansum</em> spores decreased more than 6.76 log<sub>10</sub> CFU/mL after exposure to PAW at 60 °C for 10 min, which was higher than that of samples treated by PAW at 25 °C (0.80-log reduction) or mild heat treatment alone at 60 °C (2.27-log reduction). After exposure to PAW + mild heat, a high amount of intracellular nucleic acids and proteins were released from spores, suggesting the loss of cell membrane integrity. <em>P. expansum</em> spores also exhibited a large increase in intracellular reactive oxygen species (ROS) and a reduction in mitochondrial membrane potential after exposure to PAW + mild heat. Moreover, antioxidants glutathione and N-acetylcysteine effectively inhibited spores death induced by PAW + mild heat, suggesting that ROS was involved in the antifungal action of PAW and mild heat. In summary, PAW + mild heat exhibits excellent antimicrobial activity against <em>P. expansum</em> spores by destroying cellular membranes, reducing mitochondrial membrane potential, and causing oxidative damage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116954"},"PeriodicalIF":6.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537621","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}
Pub Date : 2024-10-26DOI: 10.1016/j.lwt.2024.116955
Cong Li , Zhijie Zheng , Guiying Wang , Guanghui Chen , Nannan Zhou , Ruwei Ren , Qiongfang Yang , Wenxi Fu , Bo Li , Guozhou Liao
To elucidate the impact of microorganisms on the metabolites and flavor of Xuanwei ham, the correlation between volatile compounds, small molecule metabolites, and microbial communities in Xuanwei ham was studied. The results showed that the predominant bacteria and fungi were Proteobacteria, Firmicutes, and Ascomycota, respectively at the phylum level, and the main bacteria was Staphylococcus, and the predominant fungi was Aspergillus at the genus level. A total of 48 differential metabolites were screened, and amino acids were the most abundant. Upon pathway analysis, 21 metabolic pathways were found to be related to ham ripening. More than 20 key metabolites such as arginine were accurately matched by Public Chemistry Database (Pub Chem) and Kyoto Encyclopedia of Genes and Genomes (KEGG). Eighteen volatile flavor characteristic compounds were identified, and the relative content of acetone in ham samples from various years was the highest. Additionally, the findings explored the relationship between small molecule metabolites, volatile compounds, and microorganisms in Xuanwei ham, which showed that the microorganisms in the samples had a positive effect on a variety of amino acids and alcohols. The findings represent a fertile ground for the formation of ham quality.
{"title":"Revealing the correlation between small molecule metabolites, volatile compounds and microbial communities during the ripening of Xuanwei ham","authors":"Cong Li , Zhijie Zheng , Guiying Wang , Guanghui Chen , Nannan Zhou , Ruwei Ren , Qiongfang Yang , Wenxi Fu , Bo Li , Guozhou Liao","doi":"10.1016/j.lwt.2024.116955","DOIUrl":"10.1016/j.lwt.2024.116955","url":null,"abstract":"<div><div>To elucidate the impact of microorganisms on the metabolites and flavor of Xuanwei ham, the correlation between volatile compounds, small molecule metabolites, and microbial communities in Xuanwei ham was studied. The results showed that the predominant bacteria and fungi were <em>Proteobacteria</em>, <em>Firmicutes</em>, and <em>Ascomycota</em>, respectively at the phylum level, and the main bacteria was <em>Staphylococcus</em>, and the predominant fungi was <em>Aspergillus</em> at the genus level. A total of 48 differential metabolites were screened, and amino acids were the most abundant. Upon pathway analysis, 21 metabolic pathways were found to be related to ham ripening. More than 20 key metabolites such as arginine were accurately matched by Public Chemistry Database (Pub Chem) and Kyoto Encyclopedia of Genes and Genomes (KEGG). Eighteen volatile flavor characteristic compounds were identified, and the relative content of acetone in ham samples from various years was the highest. Additionally, the findings explored the relationship between small molecule metabolites, volatile compounds, and microorganisms in Xuanwei ham, which showed that the microorganisms in the samples had a positive effect on a variety of amino acids and alcohols. The findings represent a fertile ground for the formation of ham quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116955"},"PeriodicalIF":6.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537626","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}
Manothermosonication (MTS) is a promising alternative to thermal preservation of liquid whole egg (LWE) in terms of safety level and improved quality. However, energy and sustainability assessment of MTS are not well described. This study compared the energy balance and life cycle assessment (LCA) of MTS to traditional thermal preservation of LWE, considering equivalent microbial inactivation levels and a production capacity of 100 kg/h within a “gate to gate” approach.
Results of the energy assessment indicated that MTS preservation consumed 15% less energy (2.00 kWh/kg of LWE) and water compared to thermal preservation (2.36 kWh/kg of LWE). This reduction is attributable to cavitation, the mechanism of action in MTS, which eliminates the need of pre-homogenisation stage and water for heating. Concerning the environmental impact, MTS scored lower in all impact indicators, mainly due to reduced electricity and water usage. For instance, carbon footprint of CO2 emissions from LWE processing were 57.3% for MTS and 61.8% for thermal preservation, with the environmental impact of the pasteurisation stage being 4.1-fold lower in MTS. This study suggests MTS preservation of LWE is a viable alternative to thermal methods, offering safety, quality, and improved energy and environmental benefits.
{"title":"Life cycle assessment of the manothermosonication of liquid whole egg: A comparative evaluation with conventional thermal preservation","authors":"Enrique Beitia , Beatriz Q. Silva , Sergiy Smetana , Volker Heinz , Vasilis Valdramidis , Kemal Aganovic","doi":"10.1016/j.lwt.2024.116953","DOIUrl":"10.1016/j.lwt.2024.116953","url":null,"abstract":"<div><div>Manothermosonication (MTS) is a promising alternative to thermal preservation of liquid whole egg (LWE) in terms of safety level and improved quality. However, energy and sustainability assessment of MTS are not well described. This study compared the energy balance and life cycle assessment (LCA) of MTS to traditional thermal preservation of LWE, considering equivalent microbial inactivation levels and a production capacity of 100 kg/h within a “gate to gate” approach.</div><div>Results of the energy assessment indicated that MTS preservation consumed 15% less energy (2.00 kWh/kg of LWE) and water compared to thermal preservation (2.36 kWh/kg of LWE). This reduction is attributable to cavitation, the mechanism of action in MTS, which eliminates the need of pre-homogenisation stage and water for heating. Concerning the environmental impact, MTS scored lower in all impact indicators, mainly due to reduced electricity and water usage. For instance, carbon footprint of CO<sub>2</sub> emissions from LWE processing were 57.3% for MTS and 61.8% for thermal preservation, with the environmental impact of the pasteurisation stage being 4.1-fold lower in MTS. This study suggests MTS preservation of LWE is a viable alternative to thermal methods, offering safety, quality, and improved energy and environmental benefits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 116953"},"PeriodicalIF":6.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653242","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}
Pub Date : 2024-10-24DOI: 10.1016/j.lwt.2024.116947
Zhi Li , Pengcheng Ren , Junli Cao , Xiaoqin Lu , Yanli Qi , Jindong Li , Shu Qin
Aflatoxin B1 (AFB1) is a highly toxic mycotoxin that readily contaminates major food crops. This study presents a novel ratiometric electrochemical paper-based aptasensor for AFB1 detection that utilizes a structure-switching aptamer. The sensor detects AFB1 by folding the DNA aptamer, reducing the electron transfer efficiency between the methylene blue (MB) molecules attached to the DNA and the electrode surface. An inner reference element modified with ferrocene (Fc) is co-assembled on the electrode surface of the paper-based biosensor to enhance the accuracy of AFB1 detection. In the presence of target AFB1, a folded target–aptamer complex is formed, distancing the MB molecules from the electrode and generating a low current signal in a differential pulse voltammetry mode. The ratio of oxidation currents for MB and Fc serves as the metric for monitoring AFB1 levels. The detection range spans from 20.0 to 1000.0 ng mL−1, with a limit of detection of 7.6 ng mL−1. The paper-based aptasensor exhibits excellent specificity and stability. Additionally, its high reliability and applicability are validated by the strong correlation observed between the sensor results and the results obtained using UPLC−MS/MS analysis of real samples. This study offers a low-cost, readily available approach for portable detection of foodborne hazards.
黄曲霉毒素 B1（AFB1）是一种剧毒霉菌毒素，很容易污染主要的粮食作物。本研究提出了一种新型的比率电化学纸基适配体传感器，利用结构转换适配体来检测 AFB1。该传感器通过折叠 DNA 合酶来检测 AFB1，从而降低附着在 DNA 和电极表面的亚甲基蓝（MB）分子之间的电子传递效率。用二茂铁（Fc）修饰的内参比元件共同组装在纸基生物传感器的电极表面，以提高 AFB1 检测的准确性。在存在目标 AFB1 的情况下，会形成一个折叠的目标-aptamer 复合物，从而拉开 MB 分子与电极的距离，并在差分脉冲伏安模式下产生低电流信号。甲基溴和 Fc 的氧化电流比是监测 AFB1 水平的指标。检测范围为 20.0 至 1000.0 纳克毫升-1，检测限为 7.6 纳克毫升-1。这种纸质灵敏度传感器具有极佳的特异性和稳定性。此外，该传感器的检测结果与对真实样品进行 UPLC-MS/MS 分析所获得的结果之间具有很强的相关性，这也验证了它的高可靠性和适用性。这项研究为便携式检测食源性危害提供了一种低成本、随时可用的方法。
{"title":"A disposable paper-based electrochemical biosensor for detection of aflatoxin B1 based on a structure-switching aptamer","authors":"Zhi Li , Pengcheng Ren , Junli Cao , Xiaoqin Lu , Yanli Qi , Jindong Li , Shu Qin","doi":"10.1016/j.lwt.2024.116947","DOIUrl":"10.1016/j.lwt.2024.116947","url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is a highly toxic mycotoxin that readily contaminates major food crops. This study presents a novel ratiometric electrochemical paper-based aptasensor for AFB<sub>1</sub> detection that utilizes a structure-switching aptamer. The sensor detects AFB<sub>1</sub> by folding the DNA aptamer, reducing the electron transfer efficiency between the methylene blue (MB) molecules attached to the DNA and the electrode surface. An inner reference element modified with ferrocene (Fc) is co-assembled on the electrode surface of the paper-based biosensor to enhance the accuracy of AFB<sub>1</sub> detection. In the presence of target AFB<sub>1</sub>, a folded target–aptamer complex is formed, distancing the MB molecules from the electrode and generating a low current signal in a differential pulse voltammetry mode. The ratio of oxidation currents for MB and Fc serves as the metric for monitoring AFB<sub>1</sub> levels. The detection range spans from 20.0 to 1000.0 ng mL<sup>−1</sup>, with a limit of detection of 7.6 ng mL<sup>−1</sup>. The paper-based aptasensor exhibits excellent specificity and stability. Additionally, its high reliability and applicability are validated by the strong correlation observed between the sensor results and the results obtained using UPLC−MS/MS analysis of real samples. This study offers a low-cost, readily available approach for portable detection of foodborne hazards.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116947"},"PeriodicalIF":6.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537618","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}
Pub Date : 2024-10-24DOI: 10.1016/j.lwt.2024.116950
Seongho Lee, Eunyeong Choi, Kwang-Geun Lee
In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.
{"title":"Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans","authors":"Seongho Lee, Eunyeong Choi, Kwang-Geun Lee","doi":"10.1016/j.lwt.2024.116950","DOIUrl":"10.1016/j.lwt.2024.116950","url":null,"abstract":"<div><div>In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (<em>Coffea arabica</em>) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116950"},"PeriodicalIF":6.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537625","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}
This study aimed to clarify apple juice using unmodified and low-pressure cold plasma (gas: air, power: 10 W, and exposure time: 180 s) surface-modified mixed cellulose esters (MCE) microfiltration membranes. The effect of feed pressure (20, 40, and 60 kPa), feed flow rate (10, 15, and 20 mL/s), and feed temperature (27 and 40 °C) on the permeate flux was evaluated using response surface methodology (RSM). The binary interaction of feed pressure and temperature and the second-order (non-linear) interaction of feed pressure and flow rate had a significant effect on the permeate flux (P < 0.05). Generally, the process at 60 kPa, 15 mL/s, and 40 °C resulted in the maximum permeate flux. The cold plasma surface modification of the MCE membrane increased the permeate flux by about 45% at the optimum process conditions. Evaluation of membrane fouling showed that the cake formation was the predominant membrane fouling mechanism during both membrane processing. The physicochemical properties evaluation revealed that the surface-modified membrane produced clarified apple juice with antioxidant activity, reducing sugars, total sugars, phenolic, and vitamin C contents about 18.87%, 12.9%, 15.49%, 24.53%, and 45.15% more than clarified apple juice produced with unmodified MCE membrane, respectively.
{"title":"Clarification of apple juice using cold plasma treated mixed cellulose esters membrane: Flux modeling, membrane fouling, and juice physicochemical properties evaluation","authors":"Najmeh Ghahari , Yousef Ramezan , Hossein Mirsaeedghazi , Alireza Faraji","doi":"10.1016/j.lwt.2024.116951","DOIUrl":"10.1016/j.lwt.2024.116951","url":null,"abstract":"<div><div>This study aimed to clarify apple juice using unmodified and low-pressure cold plasma (gas: air, power: 10 W, and exposure time: 180 s) surface-modified mixed cellulose esters (MCE) microfiltration membranes. The effect of feed pressure (20, 40, and 60 kPa), feed flow rate (10, 15, and 20 mL/s), and feed temperature (27 and 40 °C) on the permeate flux was evaluated using response surface methodology (RSM). The binary interaction of feed pressure and temperature and the second-order (non-linear) interaction of feed pressure and flow rate had a significant effect on the permeate flux (<em>P < 0.05</em>). Generally, the process at 60 kPa, 15 mL/s, and 40 °C resulted in the maximum permeate flux. The cold plasma surface modification of the MCE membrane increased the permeate flux by about 45% at the optimum process conditions. Evaluation of membrane fouling showed that the cake formation was the predominant membrane fouling mechanism during both membrane processing. The physicochemical properties evaluation revealed that the surface-modified membrane produced clarified apple juice with antioxidant activity, reducing sugars, total sugars, phenolic, and vitamin C contents about 18.87%, 12.9%, 15.49%, 24.53%, and 45.15% more than clarified apple juice produced with unmodified MCE membrane, respectively.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116951"},"PeriodicalIF":6.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554590","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}
Pub Date : 2024-10-24DOI: 10.1016/j.lwt.2024.116952
María del Carmen Razola-Díaz , Jessica Genovese , Urszula Tylewicz , Eduardo J. Guerra-Hernández , Pietro Rocculi , Vito Verardo
The waste generated by the global production of avocado (Persea americana Mill), which includes peels, seeds, and pulp, poses environmental challenges. The principles of circular economy offer a sustainable solution by valorizing this waste and transforming it into valuable products. This study investigates the potential of avocado by-products, particularly peels and seeds, as a source of procyanidins. Pulsed electric field (PEF) technology has been shown to increase the extraction yield of valuable compounds from food waste/losses. In our study, we optimized the PEF treatment of avocado peels and seeds for the extraction of procyanidins by using Box-Behnken designs with response surface methodology and desirability functions. The effects evaluated were the frequency (1, 50, 100 Hz), the electric field strength (0.8, 1.1, 1.5 kV/cm) and the number of pulses (100, 150, 200) for avocado peel, while for the avocado seeds were the frequency (50, 100, 150 Hz), the electric field (0.6, 0.7, 0.8 kV/cm) and the total operating time (1, 5, 10 s). Our study showed that the procyanidin content measured by HPLC-FLD significantly increased in PEF-pretreated avocado peel and seeds. The optimized treatment conditions include a frequency of 50 Hz, an electric field strength of 1.31 kV/cm, and 175 electric pulses for the avocado peels, resulting in a procyanidin content of 9798.32 ± 103.83 μg CE/g d.w. For avocado seeds, the optimal conditions include a frequency of 100 Hz, an electric field strength of 0.75 kV/cm, and total operating time of 5.5 s, resulting in a procyanidin content of 21103.12 ± 234.76 μg/g d.w. The precision and validity of the mathematical models confirmed the reliability of these optimal conditions. These results emphasize the potential of PEF technology for the extraction of procyanidin from avocado waste and contribute to environmentally friendly extraction techniques in the food industry.
{"title":"Enhanced extraction of procyanidins from avocado processing residues by pulsed electric fields pre-treatment","authors":"María del Carmen Razola-Díaz , Jessica Genovese , Urszula Tylewicz , Eduardo J. Guerra-Hernández , Pietro Rocculi , Vito Verardo","doi":"10.1016/j.lwt.2024.116952","DOIUrl":"10.1016/j.lwt.2024.116952","url":null,"abstract":"<div><div>The waste generated by the global production of avocado (<em>Persea americana</em> Mill), which includes peels, seeds, and pulp, poses environmental challenges. The principles of circular economy offer a sustainable solution by valorizing this waste and transforming it into valuable products. This study investigates the potential of avocado by-products, particularly peels and seeds, as a source of procyanidins. Pulsed electric field (PEF) technology has been shown to increase the extraction yield of valuable compounds from food waste/losses. In our study, we optimized the PEF treatment of avocado peels and seeds for the extraction of procyanidins by using Box-Behnken designs with response surface methodology and desirability functions. The effects evaluated were the frequency (1, 50, 100 Hz), the electric field strength (0.8, 1.1, 1.5 kV/cm) and the number of pulses (100, 150, 200) for avocado peel, while for the avocado seeds were the frequency (50, 100, 150 Hz), the electric field (0.6, 0.7, 0.8 kV/cm) and the total operating time (1, 5, 10 s). Our study showed that the procyanidin content measured by HPLC-FLD significantly increased in PEF-pretreated avocado peel and seeds. The optimized treatment conditions include a frequency of 50 Hz, an electric field strength of 1.31 kV/cm, and 175 electric pulses for the avocado peels, resulting in a procyanidin content of 9798.32 ± 103.83 μg CE/g d.w. For avocado seeds, the optimal conditions include a frequency of 100 Hz, an electric field strength of 0.75 kV/cm, and total operating time of 5.5 s, resulting in a procyanidin content of 21103.12 ± 234.76 μg/g d.w. The precision and validity of the mathematical models confirmed the reliability of these optimal conditions. These results emphasize the potential of PEF technology for the extraction of procyanidin from avocado waste and contribute to environmentally friendly extraction techniques in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116952"},"PeriodicalIF":6.0,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142554591","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}
Pub Date : 2024-10-23DOI: 10.1016/j.lwt.2024.116938
Jiyue Zhang , Xingfei Fu , Conghui Dong , Xinxin Yu , Rongsuo Hu , Yuzhou Long , Wenjiang Dong
Lipids are an important part of the roasting and extraction of coffee, as they impart flavor and aroma to the coffee while it is roasting. Here, coffee oil was extracted from roasted coffee beans, and several ethanol extraction (EE), ultrasound extraction (UE), microwave extraction (ME), and ultrasonic-enzyme extraction (UME) treatments were performed. The oils from the UME group were better in terms of color, acid value, peroxide value, tocopherol content, and other indicators. Glycerolipids, glycerophospholipids, and sphingolipids were evaluated in the three groups via coffee oil analysis via quantitative lipidomics. The sphingolipid and glycerophospholipid metabolic pathways showed considerable lipid enrichment when the identified differential lipids were subjected to metabolic pathway enrichment. Coffee oils subjected to various processing techniques showed substantial changes, as determined by multivariate regression; significantly different lipids were identified as candidate biomarkers. The production of coffee goods can benefit from these new insights into the extraction and application of coffee oil.
{"title":"Lipidomics reveals the effects of various processing parameters on the lipid composition and activity of roasted coffee oil","authors":"Jiyue Zhang , Xingfei Fu , Conghui Dong , Xinxin Yu , Rongsuo Hu , Yuzhou Long , Wenjiang Dong","doi":"10.1016/j.lwt.2024.116938","DOIUrl":"10.1016/j.lwt.2024.116938","url":null,"abstract":"<div><div>Lipids are an important part of the roasting and extraction of coffee, as they impart flavor and aroma to the coffee while it is roasting. Here, coffee oil was extracted from roasted coffee beans, and several ethanol extraction (EE), ultrasound extraction (UE), microwave extraction (ME), and ultrasonic-enzyme extraction (UME) treatments were performed. The oils from the UME group were better in terms of color, acid value, peroxide value, tocopherol content, and other indicators. Glycerolipids, glycerophospholipids, and sphingolipids were evaluated in the three groups via coffee oil analysis via quantitative lipidomics. The sphingolipid and glycerophospholipid metabolic pathways showed considerable lipid enrichment when the identified differential lipids were subjected to metabolic pathway enrichment. Coffee oils subjected to various processing techniques showed substantial changes, as determined by multivariate regression; significantly different lipids were identified as candidate biomarkers. The production of coffee goods can benefit from these new insights into the extraction and application of coffee oil.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116938"},"PeriodicalIF":6.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537620","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}
Pub Date : 2024-10-23DOI: 10.1016/j.lwt.2024.116946
Xiyao Tang , Jiafen Yu , Xinxin You , Yujia Liu , Hong Wang , Jihui Wang , Yanxue Cai
Curcumin, a natural phenolic compound with various bioactivities, is easily decomposed into stability ferulic acid and vanillin molecules. Whether the functional equivalence of decomposition products can match that of curcumin is a matter worth attention. In this work, the inhibition and interaction of curcumin and its decomposition products on pepsin were studied. The inhibition by curcumin and ferulic acid belonged to competitive inhibition, the quenching types were static quenching with spontaneous process. Binding energies of curcumin, ferulic acid and vanillin were −8.33 ± 0.14, −7.88 ± 0.09 and −6.12 ± 0.08 kcal/mol, respectively, through H-bonds and hydrophobic interactions. All molecules significantly changed the secondary structure of pepsin and reduced the deformation temperature about 15 °C. The results show that better inhibition on pepsin from curcumin than ferulic acid, whereas vanillin did not show inhibition. The results provided the experimental basis for curcumin as potential inhibitors of pepsin in special diets.
{"title":"Differences in the molecular structure of curcumin and its breakdown products affect their inhibitory effect on pepsin: Kinetic and protein spatial conformation study","authors":"Xiyao Tang , Jiafen Yu , Xinxin You , Yujia Liu , Hong Wang , Jihui Wang , Yanxue Cai","doi":"10.1016/j.lwt.2024.116946","DOIUrl":"10.1016/j.lwt.2024.116946","url":null,"abstract":"<div><div>Curcumin, a natural phenolic compound with various bioactivities, is easily decomposed into stability ferulic acid and vanillin molecules. Whether the functional equivalence of decomposition products can match that of curcumin is a matter worth attention. In this work, the inhibition and interaction of curcumin and its decomposition products on pepsin were studied. The inhibition by curcumin and ferulic acid belonged to competitive inhibition, the quenching types were static quenching with spontaneous process. Binding energies of curcumin, ferulic acid and vanillin were −8.33 ± 0.14, −7.88 ± 0.09 and −6.12 ± 0.08 kcal/mol, respectively, through H-bonds and hydrophobic interactions. All molecules significantly changed the secondary structure of pepsin and reduced the deformation temperature about 15 °C. The results show that better inhibition on pepsin from curcumin than ferulic acid, whereas vanillin did not show inhibition. The results provided the experimental basis for curcumin as potential inhibitors of pepsin in special diets.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"211 ","pages":"Article 116946"},"PeriodicalIF":6.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528164","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}
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