LWT - Food Science and Technology最新文献_第2页

Evaluation of 3D printing inks and printed edible spoons made from food processing side streams 评价3D打印油墨和食品加工侧流打印的可食用勺子

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118894

Marta Stachnik , Eija Kulju , Oskar Laaksonen

3D printing technology was used to develop prototypes of edible spoons from side streams of food and beverage production. All ink formulations were based on brewer's spent grain and supplemented with one of the following: apple or berry pulp, or powdered seeds from black currant or sea buckthorn. The printability of the food ink was assessed through rheological measurements, while the spoons were tested for their water and oil absorption, and water solubility and sensory quality. Inks exhibited elastic behavior at rest, becoming viscous under shear (phase shift angle from 14° to 80°). Both storage (G′) and loss (G″) moduli showed significant recipe-dependent variations. The recovery rate was notably low which was further reflected in the sagging of the ink after the print. All spoons nearly doubled their weight when submerged in water, but not in oil – on average 20 % increase in weight. Spoons made only with spent grain had significantly higher water solubility than other recipes. Spoons made with addition of berry pulp received the highest ratings, on average 6 out of 9 in hedonic scale; while other spoons were rated on average 5 out 9. When used to consume yogurt, the spoons did not alter its flavor. The texture of all spoons was considered appealing, with the 3D printing layers being either imperceptible or pleasant.

3D打印技术被用于从食品和饮料生产的侧流中开发可食用勺子的原型。所有的墨水配方都是以啤酒酿造者的废谷物为基础，并辅以以下物质之一：苹果或浆果果肉，或黑加仑子或沙棘的粉末种子。通过流变学测量评估了食品油墨的可印刷性，同时测试了勺子的吸水性和吸油性，水溶性和感官质量。油墨在静止时表现出弹性行为，在剪切（相移角从14°到80°）下变得粘稠。储存量（G′）和损耗量（G″）模均表现出显著的配方依赖性变化。回收率明显较低，这进一步反映在印刷后油墨的下垂。所有勺子浸泡在水中后，重量几乎增加了一倍，但油中没有——重量平均增加了20%。仅用废谷物制作的勺子的水溶性明显高于其他食谱。添加了浆果果肉的勺子获得了最高的评分，在快乐量表中平均得分为6分（满分9分）；而其他勺子的平均评分为5分（满分9分）。当用来喝酸奶时，勺子不会改变它的味道。所有勺子的质地都被认为很吸引人，3D打印层要么难以察觉，要么令人愉快。

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引用次数: 0

Safety analysis of plant-based meat analogs from raw materials to processing techniques: Potential factors and countermeasures 植物性肉类类似物从原料到加工技术的安全性分析：潜在因素和对策

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118829

Xiaolong Huang , Honghan Xu , Khalid Amin , Chuming Qi , Huize Liu , Zili Zhao , Bing Li , Ying Wang , Hansong Yu , Bo Lyu

This review thoroughly outlines the key raw materials and processing techniques essential for manufacturing plant-based meat analogs that are currently under the spotlight. We first systematically summarize the current core raw materials and processing techniques used in preparing plant-based meat. At the same time, potential allergens, anti-nutritional factors, additives, and microbial contamination risks in raw materials were discussed in a targeted manner, and the food safety hazards that may be caused by various processing equipment were also addressed. Ultimately, a compilation of some of the current solutions used to mitigate these potential food safety risks is compiled. Furthermore, it compiles the undertaken viable solutions for mitigating these underlying food safety risks. Our study provides a theoretical basis for the subsequent selection of processing technologies, raw materials, and safety measures for plant-based meat substitutes, thereby offering technical support for advancing the technological development of plant-based meat and leading to the production of more advanced and high-quality plant-based meat products.

本文全面概述了目前备受关注的制造植物性肉类类似物的关键原材料和加工技术。我们首先系统地总结了目前用于制备植物性肉的核心原材料和加工技术。同时，有针对性地讨论了原料中潜在的过敏原、抗营养因子、添加剂、微生物污染风险，以及各种加工设备可能造成的食品安全危害。最后，汇编了目前用于减轻这些潜在食品安全风险的一些解决方案。此外，它还汇编了为减轻这些潜在食品安全风险而采取的可行解决方案。我们的研究为后续植物性肉类替代品的加工工艺、原料和安全措施的选择提供了理论依据，从而为推进植物性肉类的技术发展，生产出更先进、更优质的植物性肉类产品提供了技术支持。

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引用次数: 0

Preparation and characterization of deep eutectic solvent-plasticized zein films embedded with cinnamaldehyde nanoparticles and their application in the preservation of green oranges 肉桂醛包埋深度共晶溶剂塑化玉米蛋白膜的制备、表征及其在青橙保鲜中的应用

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118865

Lipeng Wei , Jingyi Guo , Xiangbin Xu , Haiming Chen , Zhengke Zhang

To address the brittleness and inadequate barrier properties of conventional zein films, this study explored a composite zein film plasticized with choline chloride-citric acid deep eutectic solvent (DES) and loaded with cinnamaldehyde nanoparticles (namely DES-plasticized zein/nanoparticle film, abbreviated as DZNF), whose structural, physicochemical and functional attributes were evaluated by comparing with DES-plasticized zein film (DZF), glycerol-plasticized zein film (GZF) and glycerol-plasticized zein/nanoparticle film (GZNF). Subsequently, the preservation effect of prepared composite films on green oranges was investigated. The characterization results demonstrated that DES modified protein structure of zein, which significantly enhanced the tensile strength, thermal stability and water vapor barrier permeability. DZNF showed the highest antioxidant capacity and antimicrobial activity among all tested films. DZNF showed a slower release of cinnamaldehyde than GZNF. Further observation by SEM revealed that DZNF formed a denser and smoother microstructure compared to GZNF, DZF and GZF. Coating application of composite films to green oranges inhibited the changes in fruit quality parameters, as indicated by delayed weight loss, discoloration and soluble solid loss, with the optimal preservation effect being achieved by DZNF. The results indicate that DZNF, with its enhanced material properties, exhibits significant potential for citrus fruit preservation.

为了解决传统玉米蛋白膜的脆性和屏障性能不足的问题，本研究探索了一种用氯化胆碱-柠檬酸深度共晶溶剂（DES）增塑并负载肉桂醛纳米颗粒的复合玉米蛋白膜（即DES增塑玉米蛋白/纳米颗粒膜，简称DZNF），并通过与DES增塑玉米蛋白膜（DZF）的比较，对其结构、理化和功能特性进行了评价。甘油增塑型玉米蛋白膜（GZF）和甘油增塑型玉米蛋白/纳米颗粒膜（GZNF）。随后，研究了制备的复合薄膜对青橙的保鲜效果。表征结果表明，DES修饰了玉米蛋白的蛋白质结构，显著提高了玉米蛋白的抗拉强度、热稳定性和透气性。DZNF具有最高的抗氧化能力和抗菌活性。DZNF对肉桂醛的释放比GZNF慢。进一步的SEM观察表明，与GZNF、DZF和GZF相比，DZNF形成了更致密、更光滑的微观结构。复合膜覆膜对青柑果实品质参数的变化有抑制作用，表现为延缓了果实失重、变色和可溶性固溶物损失，其中DZNF保藏效果最佳。结果表明，DZNF具有增强的材料性能，在柑橘类水果保鲜方面具有很大的潜力。

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引用次数: 0

Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation 贺兰山东麓微生物风土：原生酵母在自发发酵过程中对地区葡萄酒风味的塑造作用

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118881

Xiaomei Hou , Huan Cheng , Yang Luo , Danyang Ma , Binkun Yang , Qian Ge , Bangzhu Peng

Indigenous microbial communities are essential in shaping regional wine flavor during spontaneous fermentation. In this study, spontaneously fermented Cabernet Sauvignon and Marselan wines were collected from seven sub-regions in the eastern foothills of the Helan Mountains, Ningxia. We analyzed the succession patterns of yeasts and their associations with flavor compounds to reveal how microbial dynamics drive flavor development. A total of 29 yeast species from 19 genera were isolated. Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris dominated the early stage of fermentation. Yeast community structures showed significant temporal and regional variation. 9 organic acids and 24 monomeric phenols were identified by high-performance liquid chromatography–mass spectrometry (HPLC–MS). 26 core volatile compounds were characterized through headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and odor activity value (OAV) analysis. Sensory analysis confirmed that each region exhibited distinct aroma markers. Correlation analysis demonstrated strong associations between specific yeast species and physicochemical parameters, phenolic compositions, and volatile compounds. For example, Saccharomyces cerevisiae correlated positively with alcohol and volatile acids, and negatively with residual sugar and total acidity. Specific non-Saccharomyces yeasts may contribute significantly to regional wine character. This study provides a theoretical foundation for understanding indigenous yeasts' roles in regional wine flavor differentiation.

在自发发酵过程中，本地微生物群落对形成地区葡萄酒风味至关重要。本研究选取了宁夏贺兰山东麓7个亚区自然发酵的赤霞珠和玛色兰葡萄酒。我们分析了酵母的演替模式及其与风味化合物的关联，以揭示微生物动力学如何驱动风味发展。共分离到酵母菌19属29种。发酵初期以酿酒酵母菌、酿酒汉森菌和芽孢杆菌为主。酵母群落结构具有显著的时间和区域差异。采用高效液相色谱-质谱法（HPLC-MS）鉴定了9种有机酸和24种单体酚类化合物。通过顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）和气味活性值（OAV）分析对26种核心挥发性化合物进行了表征。感官分析证实，每个区域都表现出不同的香气标记。相关分析表明，特定酵母种类与理化参数、酚类成分和挥发性化合物之间存在很强的相关性。例如，酿酒酵母与酒精和挥发性酸呈正相关，与残糖和总酸度呈负相关。特定的非酵母菌可能对地区葡萄酒的特征有重要贡献。本研究为理解本地酵母在区域葡萄酒风味差异中的作用提供了理论基础。

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引用次数: 0

Comprehensive structural characterization and purity assessment of 1-kestose: quantification of structurally related impurities via an advanced HPLC-CAD platform 1-酮糖的综合结构表征和纯度评估：通过先进的HPLC-CAD平台定量结构相关杂质

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118877

Yurong Liu , Qi Qi , Xiuqin Li , Zhen Guo , Zhi Chen , Qian Li , Xia Zhou , Qinghe Zhang

The widespread use of fructooligosaccharides (FOS) as prebiotics has increased the need for accurate quantification methods to ensure food quality. Since certified reference materials (CRMs) are essential for establishing metrological traceability for FOS analysis, a purity CRM for 1-kestose—the main component of FOS—was developed. Due to its complex structural features, such as regioisomeric glycosidic linkages and anomeric configurations, 1-kestose was characterized using two-dimensional nuclear magnetic resonance spectroscopy (NMR). Purity was determined using quantitative NMR (qNMR) and mass balance (MB) methods, yielding a certified value of 991 mg/g±3 mg/g (k = 2) with metrological traceability to the International System of Units for mass (kg) and amount of substance (mol). MB analysis revealed 9.3 mg/g of structurally related impurities, and liquid chromatography coupled with a charged aerosol detector (HPLC-CAD) identified sucrose (2.7 mg/g) and nystose (5.4 mg/g) as the dominant impurities. Furthermore, a novel analytical strategy was developed to quantify structurally related impurities using the calibration curve of the principal component (1-kestose) obtained by HPLC-CAD. Compared with the traditional external standard method, this approach exhibited a bias of less than 0.3 mg/g, highlighting its potential for determining the purity of other oligosaccharides in the FOS family and related compounds.

低聚果糖（FOS）作为益生元的广泛使用增加了对精确定量方法的需求，以确保食品质量。由于认证标准物质（CRM）对于建立FOS分析的计量追溯性至关重要，因此开发了FOS主要成分1-酮酯的纯度CRM。由于1-酮糖具有区域异构体糖苷键和异构体构型等复杂的结构特征，利用二维核磁共振光谱（NMR）对其进行了表征。纯度采用定量核磁共振（qNMR）和质量平衡（MB）方法测定，认证值为991 mg/g±3 mg/g (k = 2)，计量可追溯至质量（kg）和物质量（mol）的国际单位制。MB分析显示结构相关杂质为9.3 mg/g，液相色谱耦合荷电气溶胶检测器（HPLC-CAD）鉴定出蔗糖（2.7 mg/g）和葡萄糖浆（5.4 mg/g）为主要杂质。此外，我们还开发了一种新的分析策略，利用HPLC-CAD获得的主成分（1-酮糖）的校准曲线来定量结构相关杂质。与传统的外标法相比，该方法的偏差小于0.3 mg/g，突出了其在测定FOS家族中其他低聚糖及其相关化合物纯度方面的潜力。

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引用次数: 0

Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea 若桂武夷岩茶肉桂类香气关键物质及其形成规律分析

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118876

Hongli Zhang , Liyong Luo , Jiayue Liu , Fang Wei , Yan Liu , Liang Zeng

The key components contributing to the cinnamon-like fragrance of Rougui Wuyi Rock Tea (RGT) and the reasons behind its intensification during roasting remain unclear. In this study, the primary compounds contributing to the cinnamon-like fragrance were identified as β-myrcene, (E)-nerolidol, β-cyclocitral, jasmone, geraniol, phenylacetaldehyde, and geranylacetone through molecular sensory techniques. Subsequently, the roasting process samples of RGT were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) to clarify the formation patterns and potential mechanisms of the cinnamon-like aroma compounds. Results indicate that β-myrcene is a key component in the formation of the cinnamon-like fragrance, and its content increases with the intensity of this aroma. The accumulation of β-myrcene during roasting is likely attributed to the interconversion of geraniol, linalool, and β-myrcene at high temperatures.

若桂武夷岩茶（RGT）具有肉桂香味的关键成分及其在烘焙过程中香味增强的原因尚不清楚。在本研究中，通过分子传感技术鉴定了产生肉桂类香味的主要化合物为β-月桂烯、(E)-神经醇、β-环柠檬醛、茉莉、香叶醇、苯乙醛和香叶丙酮。随后，采用气相色谱-离子迁移谱法（GC-IMS）和气相色谱-质谱法（GC-MS）对RGT焙烧过程样品进行分析，以阐明肉桂类芳香化合物的形成模式和潜在机制。结果表明，β-月桂烯是类肉桂香气形成的关键成分，其含量随香气强度的增加而增加。焙烧过程中β-月桂烯的积累可能是由于香叶醇、芳樟醇和β-月桂烯在高温下的相互转化。

引用次数: 0

Multispectral, omics, and structural analysis of crispy pork ribs: Effects of combined pretreatment with different proteases on multidimensional quality characteristics 脆排骨的多光谱、组学和结构分析：不同蛋白酶联合预处理对其多维品质特征的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118874

Dong Zhang , Yuwei Liu , Yiru Yu , Changlian Yu , Jiaming Cao , Bin Zhang , Chang Su , Hongjun Li , Jie Tang

This study combined multispectral analysis, microstructural characterization, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and untargeted metabolomics to investigate the effects of pretreatment with different protease combinations on the quality characteristics and compositions of crispy pork ribs and elucidate the corresponding mechanisms. The results indicate that crispy pork ribs pretreated with various enzyme combinations exhibited higher pH and moisture content, lower frying loss, and texture characteristic values. Endogenous fluorescence spectroscopy, ultraviolet–visible absorption spectroscopy, and secondary structural analysis of myofibrillar proteins (MPs) demonstrated that protease pretreatment promoted protein degradation and induced structural unfolding. SDS-PAGE results further confirm that protease pretreatment accelerated protein degradation, which led to considerably reduced and optical density values in high- and low-molecular-weight bands, respectively. Untargeted metabolomics findings show that pretreatment with different enzymes promoted a significant increase in the relative content of substance components that contributed positively to the taste of crispy pork ribs (such as 16-hydroxy hexadecanoic acid, nicotinic acid, glutaric acid, etc.). Comprehensive evaluation demonstrated that pretreatment with compound enzyme formulation (papain + bromelain + collagenase) yielded the most substantial improvement in the quality characteristics of crispy pork ribs.

本研究结合多光谱分析、微观结构表征、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、非靶向代谢组学等方法，研究不同蛋白酶组合预处理对香脆排骨品质特性和成分的影响，并阐明其作用机制。结果表明，不同酶组合预处理后的猪排具有较高的pH值和含水率，较低的油炸损失和质地特征值。内源性荧光光谱、紫外可见吸收光谱和对肌纤维蛋白（MPs）的二级结构分析表明，蛋白酶预处理促进了蛋白质降解和诱导结构展开。SDS-PAGE结果进一步证实，蛋白酶预处理加速了蛋白质降解，导致高分子量带和光密度值显著降低，低分子量带和光密度值显著降低。非靶向代谢组学研究结果表明，不同酶预处理能显著提高对猪排口感有积极影响的物质成分（如16-羟基十六酸、烟酸、戊二酸等）的相对含量。综合评价表明，复合酶制剂（木瓜蛋白酶+菠萝蛋白酶+胶原酶）预处理对香脆排骨的品质特性改善最为显著。

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引用次数: 0

Fresh-keeping effect of corrugated cartons incorporating basil essential oil microemulsions on post-harvest grape preservation 罗勒精油微乳剂瓦楞纸箱对葡萄采后保鲜的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118853

Lin Wang , Qing Zhang , Yan Zhang

The fresh-keeping effect of basil essential oil microemulsion (BEO-ME) coated cartons on Kyoho grape preservation was systematically investigated. The optimal composition of BEO-ME, determined through pseudo-ternary phase diagrams, consisted of Tween 80 as the surfactant and ethanol as the co-surfactant, with a Tween 80 to ethanol mass ratio of 3:1 and a mixed surfactant to basil essential oil mass ratio of 8:2. The prepared BEO-ME exhibited a spherical morphology, uniform particle size distribution, and excellent stability. The mechanical properties of the BEO-ME coated cartons were retained at over 85 %, thereby ensuring effective protection of the packaged contents. These coated cartons were applied to Kyoho grape packaging, and their preservation performance was comprehensively assessed by monitoring mass loss rate, hardness, total soluble solids, titratable acidity, vitamin C content, malondialdehyde concentration, and the activities of peroxidase and polyphenol oxidase. In addition, low-field nuclear magnetic resonance analysis was conducted. The results revealed that the coated cartons significantly enhanced grape freshness, extending the shelf life to more than 15 days, thereby offering a novel, sustainable, and environmentally friendly strategy for fruit preservation.

系统研究了罗勒精油微乳液（BEO-ME）包膜纸盒对京虎葡萄的保鲜效果。通过拟三元相图确定了BEO-ME的最佳组成：t80为表面活性剂，乙醇为助表面活性剂，t80与乙醇的质量比为3:1，混合表面活性剂与罗勒精油的质量比为8:2。制备的BEO-ME形貌呈球形，粒径分布均匀，稳定性好。BEO-ME涂层纸盒的机械性能保持在85%以上，从而确保了包装内容物的有效保护。将覆膜纸盒应用于京宝葡萄的包装，通过质量损失率、硬度、可溶性固形物总量、可滴定酸度、维生素C含量、丙二醛浓度、过氧化物酶和多酚氧化酶活性等指标对覆膜纸盒的保鲜性能进行了综合评价。此外，还进行了低场核磁共振分析。结果表明，涂层纸盒显著提高了葡萄的新鲜度，将保质期延长至15天以上，从而为水果保存提供了一种新颖、可持续、环保的策略。

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引用次数: 0

Development of sodium alginate–gelatin films containing Toona sinensis extract for extending the shelf life of strawberries 香椿提取物海藻酸钠-明胶薄膜的研制及其延长草莓保质期的研究

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118878

Ying He , Siying Xiang , Yuru Wei , Jiahao Wang, Kai Yin, Xiaoshan Shi, Yanxiang Wang, Junming Tu, Pingquan Wang, Xian Xia, Jingjing Li

Herein, we developed sodium alginate–gelatin films incorporated with various concentrations of Toona sinensis extracts (1:20, 1:10, and 1:5 SGTS films) and evaluated their physicochemical properties, bioactivity, and packaging potential. The incorporation of T. sinensis extracts significantly altered the films' structure and optical properties: thickness increased from 0.0521 to 0.0864 mm, lightness decreased from 88.88 to 50.56, and ultraviolet transmittance (200–380 nm) was nearly blocked. Mechanical flexibility was improved, and a reduced contact angle indicated enhanced hydrophilicity. Furthermore, bioactivity was notably enhanced: total phenol content increased from 6.56 to 47.86 mg GAE/g, DPPH-scavenging activity reached 91.8 %, and ABTS⁺-scavenging activity reached 92.34 %. Antibacterial effects were strengthened, with inhibition zones against Escherichia coli reaching 12.31 ± 0.98 mm (SGTS 1:10) and 13.34 ± 0.21 mm (SGTS 1:5), and against Staphylococcus aureus reaching 11.39 ± 0.70 mm (SGTS 1:10) and 12.50 ± 0.53 mm (SGTS 1:5). Scanning electron microscopy confirmed bacterial membrane disruption, and storage tests demonstrated that SGTS films effectively maintained strawberries' appearance, firmness, pH, and sensory quality while reducing weight loss. Therefore, SGTS films exhibit multifunctional antioxidant, antibacterial, and preservation capabilities as an eco-friendly bioactive packaging material.

在此，我们开发了海藻酸钠明胶薄膜，并将不同浓度的香椿提取物（1:20,1:10和1:5 SGTS薄膜）纳入其中，并评估了它们的理化性质，生物活性和包装潜力。紫草提取物的加入显著改变了薄膜的结构和光学性能，薄膜厚度从0.0521 mm增加到0.0864 mm，亮度从88.88降低到50.56，紫外线透过率（200-380 nm）几乎被阻断。机械柔韧性得到改善，接触角减小表明亲水性增强。生物活性显著增强，总酚含量从6.56 mg GAE/g提高到47.86 mg GAE/g， dpph清除率达到91.8%，ABTS+清除率达到92.34%。抑菌作用增强，对大肠杆菌的抑菌带分别为12.31±0.98 mm （SGTS 1:10）和13.34±0.21 mm (SGTS 1:5)，对金黄色葡萄球菌的抑菌带分别为11.39±0.70 mm （SGTS 1:10）和12.50±0.53 mm （SGTS 1:5）。扫描电子显微镜证实了细菌破坏了草莓膜，储存试验表明，SGTS薄膜有效地保持了草莓的外观、硬度、pH值和感官质量，同时减少了草莓的重量损失。因此，作为一种环保的生物活性包装材料，SGTS薄膜具有多功能抗氧化、抗菌和保存能力。

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引用次数: 0

Physicochemical properties of oleogels based on sunflower or soybean oil structured with rice bran wax 以米糠蜡构成的葵花籽油或大豆油为基础的油凝胶的理化性质

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

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118845

Hala M. Bayomy, Seham E. Almasoudi

Growing consumer awareness of the adverse health impacts of trans and saturated fats has increased the demand for healthier lipid alternatives. Oleogels represent a promising alternative to hydrogenated fats, consisting of a liquid oil phase immobilized within a three-dimensional crystalline network formed by low-molecular weight gelators. This study aimed to produce oleogels based on sunflower oil (SFO) and soybean oil (SBO) as the lipid matrix, structured using rice bran wax (RBW) at concentrations of 2.5g/100 g and 5g/100 g. RBW was selected for its high ester content, moderate melting point, and natural origin as a sustainable by-product of rice bran oil refining. Gas chromatography and HPLC were used to analyze fatty acid and triacylglycerol profiles, while DSC was employed to examine thermal properties. The fatty acid composition of SFO (ΣPUFA/ΣSFA = 4.31) and SBO (ΣPUFA/ΣSFA = 2.84) influenced the crystallization and thermal transitions of the resulting oleogels. Melting temperatures followed the order: 2.5 g/100 g RBW/SBO <2.5 g/100 g RBW/SFO <5 g/100 g RBW/SBO <5 g/100 g RBW/SFO. Increasing RBW concentration enhanced firmness and structural consistency, confirming stronger crystalline network formation. These findings demonstrate that both oleogelator concentration and oil matrix composition govern oleogel stability and textural performance. The results highlight the potential of RBW as a clean-label, plant-based structuring agent for developing trans-fat-free fat systems suitable for food applications.

消费者越来越意识到反式脂肪和饱和脂肪对健康的不利影响，这增加了对更健康的脂质替代品的需求。油凝胶是氢化脂肪的一种很有前途的替代品，它由液体油相固定在由低分子量凝胶形成的三维晶体网络中组成。本研究旨在制备以葵花籽油（SFO）和大豆油（SBO）为脂质基质，以2.5g/100 g和5g/100 g米糠蜡（RBW）为结构原料的油凝胶。选择RBW作为米糠油精制的可持续副产品，其酯含量高，熔点适中，来源天然。采用气相色谱法和高效液相色谱法分析脂肪酸和三酰甘油谱，采用DSC法检测热性能。SFO （ΣPUFA/ΣSFA = 4.31）和SBO （ΣPUFA/ΣSFA = 2.84）的脂肪酸组成影响了所得油凝胶的结晶和热转变。熔化温度依次为：2.5 g/ 100g RBW/SBO <2.5 g/ 100g RBW/SFO <5 g/ 100g RBW/SBO <5 g/ 100g RBW/SFO。增加RBW浓度，增强了硬度和结构一致性，证实了更强的晶体网络形成。这些发现表明，油凝胶浓度和油基质组成共同决定了油凝胶的稳定性和结构性能。这些结果突出了RBW作为一种清洁标签、基于植物的结构剂的潜力，可用于开发适合食品应用的无反式脂肪脂肪系统。

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引用次数: 0