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

Effects of Hofmeister cations (K+, Na+, Mg2+, Ca2+) on the structure, texture, and digestion of high-moisture extruded pea protein meat analogs Hofmeister阳离子（K+、Na+、Mg2+、Ca2+）对高水分挤压豌豆蛋白肉类似物结构、质地和消化的影响

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119090

Qiongling Chen, Danyang Yang, Le Nan, Dan Liu, Yanfang Zhang, Zhenjia Chen, Xiaowen Wang

This study systematically investigated the influence and underlying mechanism of Hofmeister cationic salts (KCl, NaCl, MgCl₂, and CaCl₂ at 1 % w/w) on the physicochemical, structural, and digestive properties of pea protein isolate (PPI)-based meat analogs produced by high-moisture extrusion. Results demonstrated that all salts significantly enhanced the viscoelasticity of the protein melt, hardness, chewiness, and density of the extrudates, but decreased the in vitro protein digestibility (IVPD), following the specific order of the Hofmeister cation series: K⁺ < Na⁺ < Mg²⁺ < Ca²⁺. Conversely, the improvements in tensile resistance force, fibrous degree and moisture content followed the order of K⁺ > Na⁺ > Mg²⁺ > Ca²⁺. Mechanistic insights revealed that chaotropic ions (Mg²⁺/Ca²⁺) promoted protein aggregation primarily through enhanced hydrophobic interactions, and increased β-turn structures by 5.33 %–6.55 %, leading to the formation of packed domains and rigid structures in extrudates with higher hardness (39.06–43.29 kg) but lower IVPD (60.51–65.00 %). In contrast, kosmotropic ions (K⁺/Na⁺) more effectively facilitated hydrogen bonding and the conversion of α-helices to β-sheets, resulting in the generation of more obvious anisotropic fibrous structures. These findings provided a theoretical basis for the precise texture design in plant-based meat analogs through rational cation selection.

本研究系统研究了Hofmeister阳离子盐（1% w/w的KCl、NaCl、MgCl2和CaCl2）对高水分挤压法制备的豌豆分离蛋白（PPI）基肉类类似物的理化、结构和消化性能的影响及其机制。结果表明，各盐均能显著提高蛋白质熔体的粘弹性、硬度、咀嚼性和挤出物的密度，但降低体外蛋白质消化率（IVPD），并遵循Hofmeister阳离子系列的特定顺序：K+ <； Na+ < Mg2+ < Ca2+。相反，抗拉力、纤维度和含水率的改善顺序为K+ >； Na+ > Mg2+ > Ca2+。机制分析表明，朝向离子（Mg2+/Ca2+）主要通过增强疏水相互作用促进蛋白质聚集，并使β-turn结构增加5.33% ~ 6.55%，导致挤出物形成密集结构域和刚性结构，挤出物硬度较高（39.06 ~ 43.29 kg），但IVPD较低（60.51 ~ 65.00%）。而全向性离子（K+/Na+）更有效地促进了氢键和α-螺旋向β-片的转化，从而产生了更明显的各向异性纤维结构。这些发现为通过合理的阳离子选择来精确设计植物性肉类似物的质地提供了理论依据。

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引用次数: 0

Shiga toxin-producing Escherichia coli in retail foods in Poland: occurrence and genetic diversity 波兰零售食品中产生志贺毒素的大肠杆菌：发生和遗传多样性

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119058

Elżbieta Maćkiw, Joanna Kowalska

The aim of this study was to determine the prevalence of Shiga toxin - producing Escherichia coli (STEC) in food samples from retail markets in Poland and to explore their pathogenic potential. The prevalence of STEC in food products was tested in the years 2016–2020. Among 8425 food samples including vegetables within sprouts and meat products, 44 STEC strains were isolated. The prevalence of STEC was very low, only 0.52 % in the years studied. The most common virulence profile was stx2+ (n = 31), stx1+, eae+ (n = 5), stx1+, stx2+ (n = 3), stx1+, stx2+, eae+ (n = 5) and eae+ (n = 10) Based on the cgMLST analysis the 17 isolates were differentiated into 14 sequence types (ST) and in 8 clonal complexes (CC). Thirteen serogroups and one undefined serogroup were found among the strains tested among them there. There were also strains belonging to the five main serological groups O26, O103, O111, O145, and O157. The most frequently observed resistance phenotypes were observed to amoxicillin-clavulanic acid (15 %), and cefuroxime sodium (7 %). Our study identified two hybrid-pathogenic strains of E. coli, 3456 and 5076, virulence characteristics associated with multiple pathotypes. Strain 3456 combines characteristics of enterohemorrhagic E. coli (EHEC) and extraintestinal pathogenic E. coli (ExPEC). Strain 5076 is a hybrid of STEC and ExPEC. These hybrid strains pose a serious threat to public health due to their potential to cause enteric and extraintestinal infections and their association with serious clinical outcomes.

本研究的目的是确定产志贺毒素大肠杆菌（STEC）在波兰零售市场食品样品中的流行程度，并探讨其致病潜力。2016-2020年对食品中产志贺毒素大肠杆菌的流行率进行了测试。在8425份食品样品（包括豆芽蔬菜和肉制品）中分离出44株产志贺毒素大肠杆菌。产肠毒素大肠杆菌的患病率非常低，在研究年份仅为0.52%。最常见的毒力谱为stx2+ (n = 31)、stx1+、eae+ (n = 5)、stx1+、stx2+ (n = 3)、stx1+、stx2+、eae+ (n = 5)和eae+ (n = 10)。基于cgMLST分析，将17株分离菌株划分为14个序列型（ST）和8个克隆复合物（CC）。其中检出13个血清群，1个未确定血清群。检出的菌株属于O26、O103、O111、O145和O157 5个主要血清学群。最常见的耐药表型是阿莫西林-克拉维酸（15%）和头孢呋辛钠（7%）。我们的研究鉴定了两株大肠杆菌，3456和5076，其毒力特征与多种病型相关。3456菌株兼有肠出血性大肠杆菌（EHEC）和肠外致病性大肠杆菌（ExPEC）的特点。菌株5076是产志贺毒素大肠杆菌和大肠杆菌的杂交。这些杂交菌株可能引起肠道和肠外感染，并与严重的临床结果相关，因此对公众健康构成严重威胁。

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引用次数: 0

Biodegradable PLA films plasticized with hydrophobic deep eutectic solvents and enriched with green-synthesized ZnO nanoparticles from date palm pits for antimicrobial food packaging 生物可降解PLA薄膜用疏水深共晶溶剂增塑并富集绿色合成的氧化锌纳米粒子，用于抗菌食品包装

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119105

Assala Torche , Toufik Chouana , Şükran Aşgın Uzun , Cigdem Akdemir Isik , Mahmut Ekrem Parlak , Maria D'Elia , Luca Rastrelli , Furkan Türker Sarıcaoğlu

This study presents the development of biodegradable polylactic acid (PLA)-based films enriched with green-synthesized zinc oxide nanoparticles (ZnO NPs) for potential application in active food packaging. The ZnO NPs were synthesized using an aqueous extract of date palm pits, valorizing agro-industrial waste as a sustainable precursor. The films were prepared via solvent casting, incorporating 5 wt% of a hydrophobic deep eutectic solvent (DES) as a plasticizer and varying ZnO NP concentrations (1–4 wt%). Morphological and structural analyses (SEM, XRD) confirmed homogeneous dispersion of both DES and ZnO NPs in the PLA matrix. The incorporation of these additives improved tensile strength while reducing elongation at break, and moderately increased opacity and water vapor permeability.

Notably, the films demonstrated exceptional effectiveness with the total inhibition of Bacillus cereus, a challenging spore-forming pathogen, alongside reductions of 1.4 ± 0.05 Log CFU/mL for Staphylococcus aureus and 8.2 ± 0.35 Log CFU/mL for Escherichia coli after 24 h.

These results highlight the potential of PLA/DES/ZnO nanocomposites as sustainable and effective materials for antimicrobial food packaging.

本文研究了一种富含绿色合成氧化锌纳米粒子（ZnO NPs）的可生物降解聚乳酸（PLA）基薄膜在活性食品包装中的潜在应用。以枣椰树核水提物为原料，利用农业工业废弃物作为可持续前驱物，合成了氧化锌纳米粒子。通过溶剂铸造制备薄膜，加入5%的疏水深度共晶溶剂（DES）作为增塑剂和不同的ZnO NP浓度（1-4 wt%）。形貌和结构分析（SEM， XRD）证实了DES和ZnO纳米粒子在PLA基体中的均匀分散。这些添加剂的掺入提高了拉伸强度，同时降低了断裂伸长率，并适度增加了不透明度和透气性。值得注意的是，该薄膜对蜡样芽孢杆菌（一种具有挑战的孢子形成病原体）的总抑制效果非常好，24 h后对金黄色葡萄球菌的抑制效果为1.4±0.05 Log CFU/mL，对大肠杆菌的抑制效果为8.2±0.35 Log CFU/mL。这些结果突出了PLA/DES/ZnO纳米复合材料作为可持续和有效的抗菌食品包装材料的潜力。

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引用次数: 0

Modelling the survival of Listeria monocytogenes in oat plant-based milk alternatives: The synergistic potential of HHP and nisin 模拟单增李斯特菌在燕麦植物性牛奶替代品中的存活：HHP和nisin的协同潜力

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119038

Nikolaos Giannoulis , Berta Torrents-Masoliver , Sara Bover-Cid , Vasilis P. Valdramidis , Kimon Andreas G. Karatzas

The growing popularity of plant-based milk alternatives (PBMAs), particularly oat-based beverages, is driven by consumer demand for sustainable, vegan, and lactose-free options. High Hydrostatic Pressure (HHP) is a non-thermal technology capable of extending shelf life and enhancing microbial safety, especially when combined with natural antimicrobials such as nisin. This study aimed to quantitatively assess the inactivation of L. monocytogenes strains LO28 and 10403S in oat-based PBMA treated with HHP alone or in combination with nisin (500 IU/mL). Inoculated oat PBMA samples with or without nisin were subjected to 300, 350, and 400 MPa (20 °C) for different holding times, up to 40 min. Inactivation followed a log-linear behavior at 300 MPa and biphasic kinetics at 350 and 400 MPa. The addition of nisin significantly (p < 0.05) reduced the time to 3-log reduction (3D_P) compared to HHP alone at all pressures for LO28 and at 400 MPa for 10403S. For LO28 at 350 MPa, 3D_P values decreased from 7.65 ± 0.42 min (HHP alone) to 3.11 ± 0.28 min (HHP + nisin), indicating a synergistic effect as nisin alone had no impact. Secondary modeling confirmed that HHP efficacy was both strain- and nisin-dependent. Pressure resistance (z_P) was significantly lower for LO28 (102.7 ± 2.7 MPa) than 10403S (193.8 ± 10.6 MPa). Nisin notably reduced z_P in 10403S (193.8 ± 10.6 to 107.4 ± 4.6 MPa) enhancing its pressure sensitivity. These findings demonstrate that HHP combined with nisin represents an effective hurdle strategy for producing safe, refrigerated, clean-label oat-based PBMAs. Optimized processing conditions may allow lower pressures or shorter treatment times, reducing costs while preserving product quality. Further work should assess microbial stability during refrigerated storage and consumer acceptance.

消费者对可持续、素食和无乳糖选择的需求推动了植物性牛奶替代品（pbma），特别是燕麦饮料的日益普及。高静水压力（HHP）是一种非热技术，能够延长保质期，提高微生物安全性，特别是与nisin等天然抗菌剂结合使用时。本研究旨在定量评估HHP单独或联合nisin （500 IU/mL）处理燕麦基PBMA对单核增生乳杆菌LO28和10403S的失活效果。接种有或不含nisin的燕麦PBMA样品在300、350和400 MPa（20°C）下进行不同的保温时间，最长可达40分钟。在300 MPa下失活遵循对数线性行为，在350和400 MPa下失活遵循双相动力学。与单独使用HHP相比，在所有压力下（LO28）和在400 MPa下（10403S），添加nisin显著（p < 0.05）减少了3对数还原（3DP）的时间。在350 MPa下，LO28的3DP值从HHP单独作用的7.65±0.42 min降低到HHP + nisin的3.11±0.28 min，表明其具有协同作用，而nisin单独作用没有影响。二次建模证实，HHP的疗效既依赖于菌株，也依赖于乳酸链球菌素。耐压性（zP） LO28（102.7±2.7 MPa）明显低于10403S（193.8±10.6 MPa）。Nisin显著降低10403S的zP(193.8±10.6 ~ 107.4±4.6 MPa)，增强其压力敏感性。这些发现表明，HHP联合nisin是生产安全、冷藏、清洁标签的燕麦基pbma的有效障碍策略。优化的加工条件可以降低压力或缩短处理时间，在保持产品质量的同时降低成本。进一步的工作应该评估冷藏期间微生物的稳定性和消费者的接受程度。

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引用次数: 0

Dual fermentation-germination bioprocessing optimizes nutrition and texture of pearl millet-amaranth complementary food 双发酵-萌发生物工艺优化了珍珠-小米-苋菜辅食的营养和口感

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119013

Zhuojia Xu , Stefano Renzetti , Anita R. Linnemann , Vincenzo Fogliano , Xueming Xu , Ruth T. Ngadze

A critical trade-off between nutritional adequacy and the functional properties of infant-complementary foods needs to be addressed infants’ malnutrition in resource-limited communities, and it is central to healthy infant food design. This study introduces a dual fermentation-germination bioprocessing approach, fermentation of pearl millet and germination of amaranth, to optimize porridge texture and nutrient content. A key nutritional challenge is that overly viscous porridge can cause feeding difficulties in younger infants, while germinated amaranth excessive dilution risks nutrient insufficiency. Here, fermented pearl millet (FP) and germinated amaranth (GA) were combined to produce a nutritional complementary food (FP-GA), maintained a protein content above the protein requirement of 9 to 11-month-old infants, exhibited a viscosity lower than 3000 mPa s at 10 s⁻¹, and showed improved starch digestibility. Compared to NP-NA groups, phytic acid content was reduced by 43 % in FP-GA, enhancing nutrient bioavailability. Higher levels of short-chain fatty acids and volatile components were obtained in FP-GA porridge. Additionally, FP-GA flour exhibited lower bulk density and higher water solubility index in FP-GA porridge, which is beneficial in infant feeding. Rheological analysis confirmed mechanical resistance, revealing the mechanism of how dual bioprocessing modifies porridge processing characteristics. These findings offer a promising approach for the design of child feeding using sustainable climate-resilient crops and processing techniques that can be applied at the household level to address malnutrition.

在资源有限的社区中，婴儿辅食的营养充足性和功能特性之间的关键权衡需要解决婴儿营养不良问题，这是健康婴儿食品设计的核心。本研究采用珍珠粟发酵和苋菜萌发的双发酵-萌发生物加工方法，优化粥的质地和营养成分。一个关键的营养挑战是，过于粘稠的粥可能会导致年幼的婴儿喂养困难，而发芽苋菜过度稀释风险营养不足。本研究将发酵珍珠粟（FP）和发芽苋菜（GA）组合制成营养辅食（FP-GA），其蛋白质含量保持在9 ~ 11月龄婴儿所需蛋白质以上，在10 s−1条件下粘度低于3000 mPa s，淀粉消化率提高。与NP-NA组相比，FP-GA的植酸含量降低了43%，提高了营养物质的生物利用度。FP-GA粥中短链脂肪酸和挥发性成分含量较高。此外，FP-GA面粉在FP-GA粥中表现出较低的容重和较高的水溶性指数，有利于婴儿喂养。流变学分析证实了机械阻力，揭示了双重生物处理改变粥加工特性的机理。这些发现为利用可持续的气候适应型作物和加工技术设计儿童喂养提供了一种有希望的方法，可以在家庭层面上应用，以解决营养不良问题。

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引用次数: 0

Multimodal fusion perception and posture regulation integration for intelligent detection of litchi fruit borer 荔枝果螟智能检测的多模态融合感知与姿态调节集成

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119091

Zikun Zhao , Sai Xu , Wei Wang , Xin Liang , Huazhong Lu , Pingzhi Wu

This study presents a high-precision, non-destructive detection framework for identifying litchi fruit borer (Conopomorpha sinensis) through multimodal sensing and posture standardization. Visible/Near-infrared spectroscopy (VIS/NIRS), Hyperspectral imaging (HSI), and X-ray imaging were combined to capture complementary chemical, surface, and structural information. A dual-stage posture correction mechanism—comprising a passive V-shaped guide and a vision-based robotic arm—was developed to ensure stable fruit orientation across sensing modalities. Both data-level and feature-level fusion strategies were explored, and PLS-DA-based fusion models achieved 96.67 % accuracy, clearly surpassing unimodal approaches. The proposed posture correction-multimodal fusion modeling framework improves detection robustness and offers strong potential for industrial-scale, non-destructive quality inspection of litchi and other irregularly shaped fruits.

提出了一种基于多模态感知和姿态标准化的荔枝果螟高精度、无损检测框架。可见光/近红外光谱（VIS/NIRS）、高光谱成像（HSI）和x射线成像相结合，捕捉互补的化学、表面和结构信息。开发了一种双阶段姿态校正机构，包括被动v形导轨和基于视觉的机械臂，以确保在各种传感模式下稳定的水果方向。研究了数据级和特征级融合策略，基于pls - da的融合模型准确率达到96.67%，明显优于单峰方法。提出的姿态校正-多模态融合建模框架提高了检测的鲁棒性，为荔枝和其他不规则形状水果的工业规模无损质量检测提供了强大的潜力。

引用次数: 0

A Flavor blending method based on the linear hypothesis algorithm with FA-TOPSIS: A case study on green tea taste 一种基于FA-TOPSIS线性假设算法的风味调配方法——以绿茶口味为例

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.118991

Dingding Chen , Chenxi Ge , Yiyi Zhang , Li Zhu , Gensheng Chen , Junfeng Yin , Yingbin Zhang

An intelligence model using a linear hypothesis algorithm was created to calculate the blending proportions of granular green tea sourced from Zhejiang, China. Using quantitative sensory and chemical indicators, two similarity coefficients (

S_{m} 1

and

S_{m} 2

) were derived through the Factor Analysis-Technique for Order of Preference by Similarity to Ideal Solution (FA-TOPSIS) to screen appropriate candidate samples and determine the final blending proportions as comprehensive evaluation criteria.

S_{m} 1

ranked the top five appropriate samples for blending, and

S_{m} 2

identified the optimal blending proportions. Blending model solution was obtained using the Monte Carlo method, while integer programming was applied as a model constraint. The blending proportions, as determined by quantitative sensory indicators, resulted in the highest

S_{m} 2

values. The result of quantitative descriptive analysis (QDA) validated that the blended samples closely replicated the target's taste profile. The present study investigates the blending of green tea taste, employing linear hypothesis algorithms with FA-TOPSIS to innovatively establish a digital indicator-based intelligent blending approach. This methodology is also applicable to flavor blending for other tea varieties.

利用线性假设算法建立智能模型，计算中国浙江颗粒绿茶的混合比例。利用定量感官指标和化学指标，通过因子分析-理想溶液相似偏好排序技术（FA-TOPSIS）推导出两个相似系数（Sm1和Sm2），筛选合适的候选样品，确定最终的混合比例作为综合评价标准。Sm1对最适合混合的5个样品进行排序，Sm2确定最佳混合比例。采用蒙特卡罗方法求解混合模型，采用整数规划作为模型约束。由定量感官指标确定的混合比例导致Sm2值最高。定量描述分析（QDA）的结果证实，混合样品与目标的味道特征非常接近。本研究以绿茶口味的调配为研究对象，采用线性假设算法结合FA-TOPSIS，创新性地建立了一种基于数字指标的智能调配方法。这种方法也适用于其他茶叶品种的风味混合。

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引用次数: 0

Contribution of grape-associated fungal species to the FMA defect on grapes and in musts 葡萄相关真菌种类对葡萄和葡萄中FMA缺陷的贡献

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2025.118945

Adrien Destanque , Flora Pensec , Adeline Picot , Anne Thierry , Marie-Bernadette Maillard , Alexis Commereuc , Elisabeth Poirier , Louis Coroller , Emmanuel Coton , Marion Hervé , Monika Coton

Among reported wine defects, the fresh mushroom aroma (FMA) off-odor has been linked to fungal volatile compounds (VOCs). However, the fungi causing this defect and the associated VOCs have not been fully elucidated, except for some reported FMA markers. Also, the biotic and abiotic factors impacting fungal growth and FMA production are poorly understood. Here, using a multidisciplinary approach combining predictive and classical mycology, sensorial and biochemical analyses, we determined growth patterns and VOCs profiles for 18 grape-associated fungal isolates, individually or in co-inoculation, on must media or Meunier grapes. FMA was primarily linked to Penicillium species, especially Penicillium crocicola with high intensity. On grapes, Botrytis cinerea co-inoculations with Penicillium bialowiezense or Penicllium citreonigrum led to detectable FMA off-odors and an increase in 3-octanol and 3-octanone FMA markers. Penicillium species competitively grew with Botrytis on grapes in comparison to other fungi, often leading to higher FMA perception. Fungal growth kinetics on must-based media were determined, and fastest growth rates were observed for Botrytis cinerea and Penicillium crocicola isolates although most fungi were able to grow in a wide range of conditions. Overall, our results pinpointed which individual and co-inoculated grape-associated fungi thrived on berries and in must conditions, and which combinations favored FMA off-odor production. This data can be used for better vineyard management practices and to anticipate potential conditions leading to FMA emergence in the future and in link with climate change and develop predictive tools for better vineyard management.

在已报道的葡萄酒缺陷中，鲜蘑菇香气（FMA）异味与真菌挥发性化合物（VOCs）有关。然而，除了一些报道的FMA标记物外，引起这种缺陷的真菌和相关的VOCs尚未完全阐明。此外，影响真菌生长和FMA生产的生物和非生物因素尚不清楚。本研究采用多学科方法，结合预测和经典真菌学、感官和生化分析，确定了18种葡萄相关真菌分离株在must培养基或Meunier葡萄上的生长模式和VOCs谱。FMA主要与青霉属（Penicillium）相关，尤其是高强度的青霉属（Penicillium crocicola）。在葡萄上，葡萄灰孢杆菌与双维青霉或柠檬黄青霉共接种可检测到FMA异味，3-辛醇和3-辛酮FMA标记物增加。与其他真菌相比，青霉菌在葡萄上与葡萄孢菌竞争生长，通常导致更高的FMA感知。确定了真菌在以must为基础的培养基上的生长动力学，尽管大多数真菌能够在广泛的条件下生长，但灰霉病菌和青霉分离株的生长速度最快。总的来说，我们的结果确定了哪些单独和共同接种的葡萄相关真菌在浆果和一定条件下茁壮成长，哪些组合有利于FMA异味的产生。这些数据可以用于更好的葡萄园管理实践，并预测未来导致FMA出现的潜在条件，以及与气候变化的联系，并为更好的葡萄园管理开发预测工具。

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引用次数: 0

Modification of emulsifying and gelling properties of tilapia myofibrillar protein using cold plasma treatment 用冷等离子体处理改性罗非鱼肌原纤维蛋白的乳化和胶凝特性

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119094

Yuanyuan Wang , Gu Chen , Jiamei Wang , Liming Zhang

This study investigated the impact of cold plasma (CP) treatment times and voltages on the emulsifying and gelling properties of tilapia myofibrillar proteins (TMP). Emulsifying properties were assessed through emulsifying activity index (EAI), emulsion stability index (ESI), turbiscan stability index (TSI), particle size distribution, zeta potential, emulsion rheology, and microstructure. Gelling properties were evaluated based on color, texture, gel strength, water holding capacity (WHC), cooking loss value, and microstructure. Results showed that CP treatment at 70 kV for 3 min improved the emulsifying characteristics of TMP, forming an emulsion with higher ESI (86.29 %) and lower zeta potential (−8.16 mV). CP treatment also promoted the formation of gel network, texture profile analysis, color properties, and WHC of tilapia gel treated at 60 kV for 3 min showed significant improvements. The results demonstrated that appropriately optimized CP treatment effectively enhanced the emulsifying and gelling functionalities of TMP, providing a promising non-thermal modification strategy for improving fish protein-based food systems.

研究了冷等离子体（CP）处理时间和电压对罗非鱼肌原纤维蛋白（TMP）乳化和胶凝特性的影响。通过乳化活性指数（EAI）、乳液稳定性指数（ESI）、湍流稳定性指数（TSI）、粒径分布、zeta电位、乳液流变学和微观结构评价乳化性能。根据颜色、质地、凝胶强度、保水能力（WHC）、蒸煮损失值和微观结构来评估胶凝性能。结果表明，CP在70 kV下处理3 min，可改善TMP的乳化特性，形成ESI较高（86.29%）、zeta电位较低（−8.16 mV）的乳液。CP处理也促进了罗非鱼凝胶网络的形成、结构剖面分析、颜色特性，60 kV处理3 min的罗非鱼凝胶WHC有显著改善。结果表明，适当优化CP处理可有效提高TMP的乳化和胶凝功能，为改善鱼类蛋白基食品体系提供了一种有前途的非热改性策略。

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引用次数: 0

Characterization and genomic analysis of Salmonella Weltevreden phage and its application to fresh chicken, beef, shrimp, and lettuce 韦氏沙门氏菌噬菌体的鉴定和基因组分析及其在新鲜鸡肉、牛肉、虾和生菜中的应用

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

LWT - Food Science and Technology

Pub Date : 2026-02-01 DOI: 10.1016/j.lwt.2026.119076

Caihong Zhao , Ying Wang , Xiaoqian Wang , Yuteng Chen , Hongbo Wang , Duanhui Ma , Yumei Cai , Xiao Zhang

Salmonella Weltevreden (S. Weltevreden) is a common foodborne pathogen that can cause gastroenteritis in humans. With growing concerns about antibiotic resistance, phages have gained attention as a novel biocontrol strategy due to their advantages. However, no studies have reported the application of S. Weltevreden-specific phages in food systems. In this study, a new S. Weltevreden phage, SP-9-14, was isolated. SP-9-14 lysed 21 foodborne Salmonella serovars, had a 20-min latent period, and produced a burst size of 30 PFU/cell. Furthermore, SP-9-14 exhibited high thermal tolerance (5–65 °C) and pH stability (pH 5.0–9.0). Whole-genome analysis classified SP-9-14 within the genus Agtrevirus (family Ackermannviridae) and revealed no known antibiotic resistance or virulence genes. Finally, when phage SP-9-14 was applied to chicken, beef, shrimp, and lettuce samples contaminated with S. Weltevreden and stored at 4 °C, the concentration of S. Weltevreden decreased by 0.33–1.56 log CFU/g, 0.77–3.16 log CFU/g, 0.89–4.47 log CFU/g, and 1.57–3.37 log CFU/g within 72 h. These results suggest that SP-9-14 is a promising candidate for biocontrol of S. Weltevreden in various food matrices under cold storage conditions.

Weltevreden沙门氏菌是一种常见的食源性病原体，可引起人类肠胃炎。随着人们对抗生素耐药性的日益关注，噬菌体作为一种新型的生物防治策略因其优势而受到人们的关注。然而，没有研究报道了S. weltevereden特异性噬菌体在食品系统中的应用。本研究分离到了一株新的S. Weltevreden噬菌体SP-9-14。SP-9-14可裂解21个食源性沙门氏菌血清型，潜伏期为20 min，爆发量为30 PFU/细胞。此外，SP-9-14具有较高的耐热性（5-65℃）和pH稳定性（pH 5.0-9.0）。全基因组分析将SP-9-14归为阿克曼病毒属，未发现已知的抗生素抗性或毒力基因。最后，将噬菌体SP-9-14分别应用于被沙门氏菌污染的鸡肉、牛肉、虾和生菜样品，并在4°C下保存，在72 h内，沙门氏菌的浓度分别降低了0.33-1.56、0.77-3.16、0.89-4.47和1.57-3.37 log CFU/g。这些结果表明，SP-9-14在冷藏条件下对各种食品基质中的沙门氏菌具有良好的生物防治效果。

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