Pub Date : 2025-02-15DOI: 10.1016/j.lwt.2025.117493
Rui Lai , Jie Liu , Qing Huang , Xiaoji Fei , Wenting Yin , Hongzhou An , Jikai Zhao , Jie Zhang , Ruru Luo , Qian Lin , Lina Wang
This study identified 20 key odor-active compounds in cooked brown rice (CBR), cooked medium-milled rice (CMMR), and cooked well-milled rice (CWMR) of fragrant Simiao rice by gas chromatography-olfactometry-mass spectrometry and odor activity value (OAV). Based on the metabolomics analysis method, aroma fingerprints for CBR, CMMR, and CWMR were established, and 10 differential odor-active compounds contributing to their odor differences were identified, including hexanal, nonanal, heptanal, octanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, tetradecanal, acetoin, and 2-pentylfuran. An analysis of the source, OAV, and correlation with lipid content of differential odor-active compounds confirmed that variations in raw rice lipid content led to odor differences of cooked rice with different degrees of milling. Upon the comprehensive evaluation of bran degree and ratio of germ-remained kernels of the samples, it was established that monitoring the ratio of germ-remained kernels during milling was crucial to ensure odor quality of CMMR. This research had significant implications for guiding the medium milling and advancing in the flavor and breeding of rice.
{"title":"Variation of the odor-active compounds of cooked fragrant Simiao rice with degrees of milling","authors":"Rui Lai , Jie Liu , Qing Huang , Xiaoji Fei , Wenting Yin , Hongzhou An , Jikai Zhao , Jie Zhang , Ruru Luo , Qian Lin , Lina Wang","doi":"10.1016/j.lwt.2025.117493","DOIUrl":"10.1016/j.lwt.2025.117493","url":null,"abstract":"<div><div>This study identified 20 key odor-active compounds in cooked brown rice (CBR), cooked medium-milled rice (CMMR), and cooked well-milled rice (CWMR) of fragrant Simiao rice by gas chromatography-olfactometry-mass spectrometry and odor activity value (OAV). Based on the metabolomics analysis method, aroma fingerprints for CBR, CMMR, and CWMR were established, and 10 differential odor-active compounds contributing to their odor differences were identified, including hexanal, nonanal, heptanal, octanal, decanal, (E)-2-decenal, (E,E)-2,4-decadienal, tetradecanal, acetoin, and 2-pentylfuran. An analysis of the source, OAV, and correlation with lipid content of differential odor-active compounds confirmed that variations in raw rice lipid content led to odor differences of cooked rice with different degrees of milling. Upon the comprehensive evaluation of bran degree and ratio of germ-remained kernels of the samples, it was established that monitoring the ratio of germ-remained kernels during milling was crucial to ensure odor quality of CMMR. This research had significant implications for guiding the medium milling and advancing in the flavor and breeding of rice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117493"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420879","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117533
Yunlong Li , Min Luo , Minghui Wen , Cong Zheng , Youe Zhang , Caian He , Min Wang
Starch gel foods are prone to retrogradation during storage, which affects their texture and quality. This study investigates the effects of flaxseed gum-fatty acid (FG-FA) systems on the retrogradation behavior of wheat starch (WS), focusing on the enhanced anti-retrogradation potential of various fatty acids (FAs). The results indicate that different FAs formed complexes with WS to varying degrees (81.71–93.97%). Compared to the WS-FG sample, the addition of FAs led to reduced gelatinization enthalpy, the formation of amylose-FA complexes, decreased ordered structure and relative crystallinity, more stable gel structure, and decreased hardness of the starch during storage, demonstrating that FAs enhance the inhibition of starch retrogradation. Furthermore, the inclusion of FAs increased the content of slowly digestible starch by an average of 6.12%. The effectiveness of FAs in inhibiting starch retrogradation was dependent on their saturation and chain length, following the order: lauric acid (LA) > myristic acid (MA) > palmitic acid (PA) > stearic acid (SA) > oleic acid (OA) > linoleic acid (LOA), with LA showing the most pronounced effect. These findings highlight the potential of the FG-FA system to enhance the storage stability of starch gel products.
{"title":"The potential role of fatty acids enhances the anti-retrogradation property of flaxseed gum on wheat starch","authors":"Yunlong Li , Min Luo , Minghui Wen , Cong Zheng , Youe Zhang , Caian He , Min Wang","doi":"10.1016/j.lwt.2025.117533","DOIUrl":"10.1016/j.lwt.2025.117533","url":null,"abstract":"<div><div>Starch gel foods are prone to retrogradation during storage, which affects their texture and quality. This study investigates the effects of flaxseed gum-fatty acid (FG-FA) systems on the retrogradation behavior of wheat starch (WS), focusing on the enhanced anti-retrogradation potential of various fatty acids (FAs). The results indicate that different FAs formed complexes with WS to varying degrees (81.71–93.97%). Compared to the WS-FG sample, the addition of FAs led to reduced gelatinization enthalpy, the formation of amylose-FA complexes, decreased ordered structure and relative crystallinity, more stable gel structure, and decreased hardness of the starch during storage, demonstrating that FAs enhance the inhibition of starch retrogradation. Furthermore, the inclusion of FAs increased the content of slowly digestible starch by an average of 6.12%. The effectiveness of FAs in inhibiting starch retrogradation was dependent on their saturation and chain length, following the order: lauric acid (LA) > myristic acid (MA) > palmitic acid (PA) > stearic acid (SA) > oleic acid (OA) > linoleic acid (LOA), with LA showing the most pronounced effect. These findings highlight the potential of the FG-FA system to enhance the storage stability of starch gel products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117533"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420753","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117516
Jiasheng Lu , Yumeng Sui , Xin Liu , Jiawang Wang , Jiatong Li , Baohua Kong , Qian Chen , Weiwei Yang
The present study aimed to investigate the impact of 4,5-dihydroxy-2,3-pentanedione (DPD; 0, 300, 600, and 900 nmol/L), a crucial precursor in the LuxS/AI-2 quorum sensing system, on flavour formation by Lactiplantibacillus plantarum HRB1 both in vitro and dry-sausage model. Firstly, L. plantarum HRB1 was selected from 18 strains of lactic acid bacteria due to its superior AI-2 and protease activity. In vitro, DPD significantly increased the activity of the AI-2 and the protease activity of L. plantarum HRB1. In the fermented dry-sausage, free amino acid content was significantly higher in the treatment with 600 nmol/L DPD compared to the other treatments. Notably, the dry sausage treated with 600 nmol/L DPD exhibited the highest concentrations of aldehydes (558.50 μg/kg), ketones (192.41 μg/kg), alcohols (1175.56 μg/kg), acids (202.27 μg/kg), esters (1504.48 μg/kg), and terpenes (1319.82 μg/kg). Sensory analysis revealed that the dry sausage treated with 600 nmol/L DPD had the most pronounced fermented and fatty odour. These results suggest that 600 nmol/L DPD enhances the flavour formation of L. plantarum HRB1. This research provides a theoretical foundation for utilizing the LuxS/AI-2 QS to optimize microbial fermentation processes and improve fermented food quality, especially flavour.
{"title":"Effect of exogenous DPD on fermentation characteristics and flavour formation of Lactiplantibacillus plantarum HRB1 in vitro and in a dry sausage model: Insights from the quorum sensing system","authors":"Jiasheng Lu , Yumeng Sui , Xin Liu , Jiawang Wang , Jiatong Li , Baohua Kong , Qian Chen , Weiwei Yang","doi":"10.1016/j.lwt.2025.117516","DOIUrl":"10.1016/j.lwt.2025.117516","url":null,"abstract":"<div><div>The present study aimed to investigate the impact of 4,5-dihydroxy-2,3-pentanedione (DPD; 0, 300, 600, and 900 nmol/L), a crucial precursor in the <em>LuxS/</em>AI-2 quorum sensing system, on flavour formation by <em>Lactiplantibacillus plantarum</em> HRB1 both <em>in vitro</em> and dry-sausage model. Firstly, <em>L. plantarum</em> HRB1 was selected from 18 strains of lactic acid bacteria due to its superior AI-2 and protease activity. <em>In vitro</em>, DPD significantly increased the activity of the AI-2 and the protease activity of <em>L. plantarum</em> HRB1. In the fermented dry-sausage, free amino acid content was significantly higher in the treatment with 600 nmol/L DPD compared to the other treatments. Notably, the dry sausage treated with 600 nmol/L DPD exhibited the highest concentrations of aldehydes (558.50 μg/kg), ketones (192.41 μg/kg), alcohols (1175.56 μg/kg), acids (202.27 μg/kg), esters (1504.48 μg/kg), and terpenes (1319.82 μg/kg). Sensory analysis revealed that the dry sausage treated with 600 nmol/L DPD had the most pronounced fermented and fatty odour. These results suggest that 600 nmol/L DPD enhances the flavour formation of <em>L. plantarum</em> HRB1. This research provides a theoretical foundation for utilizing the <em>LuxS</em>/AI-2 QS to optimize microbial fermentation processes and improve fermented food quality, especially flavour.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117516"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420757","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117530
Huiying Wang , Yawei Li , Misganaw Wassie , Muhammad Muhammad , Songling Bai , Haiyan Shi
Early senescence significantly affects the post-harvest quality of sand pear fruit, making it crucial to find methods for delaying senescence and extending shelf life. Here, the effect of 1-methylcyclopropene (1-MCP) at concentrations of 0.5, 1.0, and 1.5 μL L−1 on the regulation of postharvest fruit quality and shelf life in sand pear stored at room temperature was investigated. The results showed that treatment with 1.0 μL L−1 1-MCP effectively delayed senescence in sand pear by reducing respiration rate, weight loss, and maintaining higher firmness during shelf life at room temperature. Additionally, 1-MCP treatment decreased ethylene production, abscisic acid and jasmonic acid contents, while increasing salicylic acid, auxin, melatonin, and antioxidant capacity by regulating their corresponding genes. 1-MCP treatment also slow down fruit softening by suppressing polygalacturonase, pectin methyl esterase, and cellulase activities and by regulating fruit softening genes. Pearson's correlation analysis revealed strong relationships among these senescence-related indicators. Notably, a concentration of 1.0 μL L−1 1-MCP was the most effective in delaying sand pear fruit senescence. Our findings could ultimately pave the way for more precise and targeted approaches to prolong the shelf life of sand pear and potentially other fruits, reducing postharvest losses and enhancing food security.
{"title":"The effect of 1-methylcyclopropene on the shelf life of sand pear fruits","authors":"Huiying Wang , Yawei Li , Misganaw Wassie , Muhammad Muhammad , Songling Bai , Haiyan Shi","doi":"10.1016/j.lwt.2025.117530","DOIUrl":"10.1016/j.lwt.2025.117530","url":null,"abstract":"<div><div>Early senescence significantly affects the post-harvest quality of sand pear fruit, making it crucial to find methods for delaying senescence and extending shelf life. Here, the effect of 1-methylcyclopropene (1-MCP) at concentrations of 0.5, 1.0, and 1.5 μL L<sup>−1</sup> on the regulation of postharvest fruit quality and shelf life in sand pear stored at room temperature was investigated. The results showed that treatment with 1.0 μL L<sup>−1</sup> 1-MCP effectively delayed senescence in sand pear by reducing respiration rate, weight loss, and maintaining higher firmness during shelf life at room temperature. Additionally, 1-MCP treatment decreased ethylene production, abscisic acid and jasmonic acid contents, while increasing salicylic acid, auxin, melatonin, and antioxidant capacity by regulating their corresponding genes. 1-MCP treatment also slow down fruit softening by suppressing polygalacturonase, pectin methyl esterase, and cellulase activities and by regulating fruit softening genes. Pearson's correlation analysis revealed strong relationships among these senescence-related indicators. Notably, a concentration of 1.0 μL L<sup>−1</sup> 1-MCP was the most effective in delaying sand pear fruit senescence. Our findings could ultimately pave the way for more precise and targeted approaches to prolong the shelf life of sand pear and potentially other fruits, reducing postharvest losses and enhancing food security.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117530"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420760","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117531
Rosely Carvalho do Rosário , Marlia Barbosa Pires , Francisco das Chagas Alves do Nascimento , Roseane Maria Ribeiro Costa , Kelson do Carmo Freitas Faial , Eduardo da Costa Nunes , Bárbara Elisabeth Teixeira-Costa , Orquídea Vasconcelos dos Santos
This work presents a novel low-amylose starch from white peach palm (Bactris gasipaes Kunth) fruit, and aimed to obtain and characterize the nutritional, morphological and physicochemical-functional characteristics of white peach palm starch (WPPS). Starch yield was close to 68 g 100 g−1. WPPS showed low moisture, water activity and lipids, and high starch content (∼89 g 100 g−1), which had <14 g 100 g−1 of amylose and up to 86 g 100 g−1 of amylopectin, being a low-amylose starch. CIE Lab colorimetric parameters, L∗, a∗ and b∗, showed a prevalent white colour with a small tendency of yellow-greener tons. L∗, a∗ and b∗ were used to estimate amylose content, being <9 g 100 g−1. FTIR spectra showed vibration bands at 3280 cm−1 and 998 cm−1. XRD diffractogram suggested that WPPS had an A-type crystalline structure and degree of crystallinity ∼24%, reflecting the amylose/amylopectin ratio on its starch. Thermogravimetric analysis indicates a WPPS stability under higher temperature, which agrees with the pasting analysis. WPPS displayed a higher pasting temperature (93.1 °C), peak viscosity (∼0.921 Pa s) and low viscosity breakdown (0.051 Pa s) and final viscosity (1.014 Pa.S), when comparing to literature. These results suggested that WPPS has great potential to be used in diverse food and pharmaceutical/chemical industries.
{"title":"Novel low-amylose starch from white variety of peach palm (Bactris gasipaes Kunth) fruit– nutritional, functional and pasting properties","authors":"Rosely Carvalho do Rosário , Marlia Barbosa Pires , Francisco das Chagas Alves do Nascimento , Roseane Maria Ribeiro Costa , Kelson do Carmo Freitas Faial , Eduardo da Costa Nunes , Bárbara Elisabeth Teixeira-Costa , Orquídea Vasconcelos dos Santos","doi":"10.1016/j.lwt.2025.117531","DOIUrl":"10.1016/j.lwt.2025.117531","url":null,"abstract":"<div><div>This work presents a novel low-amylose starch from white peach palm (<em>Bactris gasipaes</em> Kunth) fruit, and aimed to obtain and characterize the nutritional, morphological and physicochemical-functional characteristics of white peach palm starch (WPPS). Starch yield was close to 68 g 100 g<sup>−1</sup>. WPPS showed low moisture, water activity and lipids, and high starch content (∼89 g 100 g<sup>−1</sup>), which had <14 g 100 g<sup>−1</sup> of amylose and up to 86 g 100 g<sup>−1</sup> of amylopectin, being a low-amylose starch. CIE Lab colorimetric parameters, L∗, a∗ and b∗, showed a prevalent white colour with a small tendency of yellow-greener tons. L∗, a∗ and b∗ were used to estimate amylose content, being <9 g 100 g<sup>−1</sup>. FTIR spectra showed vibration bands at 3280 cm<sup>−1</sup> and 998 cm<sup>−1</sup>. XRD diffractogram suggested that WPPS had an A-type crystalline structure and degree of crystallinity ∼24%, reflecting the amylose/amylopectin ratio on its starch. Thermogravimetric analysis indicates a WPPS stability under higher temperature, which agrees with the pasting analysis. WPPS displayed a higher pasting temperature (93.1 °C), peak viscosity (∼0.921 Pa s) and low viscosity breakdown (0.051 Pa s) and final viscosity (1.014 Pa.S), when comparing to literature. These results suggested that WPPS has great potential to be used in diverse food and pharmaceutical/chemical industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117531"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420876","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117502
Younes Noutfia, Ewa Ropelewska, Justyna Szwejda-Grzybowska, Monika Mieszczakowska-Frąc, Sebastian Siarkowski, Krzysztof P. Rutkowski, Dorota Konopacka
This study investigated the effect of convective (COND) and infrared drying (INRD) on key physicochemical parameters and image texture features of ‘Mejhoul’ and ‘Boufeggous’ date palm cultivars. Overall, results showed dissimilar effects of drying on the assessed quality attributes for each cultivar. COND increased significantly total polyphenols and flavonoid content as compared to fresh fruit and seems to have a stronger and nuanced effect on ‘Boufeggous’ than on ‘Mejhoul’ for the whole polyphenol profile. Whereas, INRD induced small changes. Additionally, the two drying techniques affected slightly and differently the content of glucose and fructose with a significant decrease of total sugars and glucose in infrared dried ‘Boufeggous’. Furthermore, a significant increase was observed for total soluble solids while water activity decreased significantly in the two cultivars upon convective and infrared drying. Acidity, pH, ash, and hardness seem to be more influenced by COND than INRD. For skin color, the browning index changed significantly and in an opposite manner for the two cultivars after drying. In contrast, the behavior of these cultivars under COND and INRD was complex with more influence of INRD on chroma, a∗ and b∗ features for both cultivars. The image features indicated the highest correctness level of discrimination between fresh and infrared dried fruit samples. X-ray images of fresh, convective-dried, and infrared-dried dates showed that the flesh structure/density depends on the cultivar and drying technique. Taken together, our findings highlight INRD and COND as promising drying techniques that can be employed in the processing and postharvest storage of date and food products.
{"title":"Effects of mild infrared and convective drying on physicochemical properties, polyphenol compounds, and image features of two date palm cultivars: ‘Mejhoul’ and ‘Boufeggous’","authors":"Younes Noutfia, Ewa Ropelewska, Justyna Szwejda-Grzybowska, Monika Mieszczakowska-Frąc, Sebastian Siarkowski, Krzysztof P. Rutkowski, Dorota Konopacka","doi":"10.1016/j.lwt.2025.117502","DOIUrl":"10.1016/j.lwt.2025.117502","url":null,"abstract":"<div><div>This study investigated the effect of convective (COND) and infrared drying (INRD) on key physicochemical parameters and image texture features of ‘Mejhoul’ and ‘Boufeggous’ date palm cultivars. Overall, results showed dissimilar effects of drying on the assessed quality attributes for each cultivar. COND increased significantly total polyphenols and flavonoid content as compared to fresh fruit and seems to have a stronger and nuanced effect on ‘Boufeggous’ than on ‘Mejhoul’ for the whole polyphenol profile. Whereas, INRD induced small changes. Additionally, the two drying techniques affected slightly and differently the content of glucose and fructose with a significant decrease of total sugars and glucose in infrared dried ‘Boufeggous’. Furthermore, a significant increase was observed for total soluble solids while water activity decreased significantly in the two cultivars upon convective and infrared drying. Acidity, pH, ash, and hardness seem to be more influenced by COND than INRD. For skin color, the browning index changed significantly and in an opposite manner for the two cultivars after drying. In contrast, the behavior of these cultivars under COND and INRD was complex with more influence of INRD on chroma, a∗ and b∗ features for both cultivars. The image features indicated the highest correctness level of discrimination between fresh and infrared dried fruit samples. X-ray images of fresh, convective-dried, and infrared-dried dates showed that the flesh structure/density depends on the cultivar and drying technique. Taken together, our findings highlight INRD and COND as promising drying techniques that can be employed in the processing and postharvest storage of date and food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117502"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403739","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117523
Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Mohammed Elsafy , Mahbubjon Rahmatov , Tilal Abdelhalim , Faraz Muneer
In this study, we used a traditional Sudanese fermentation method to extract starch from pearl millet (Pennisetum glaucum L.) varieties and investigated the impact of fermentation time (1 and 7 days) on in vitro starch digestibility. From fermented grains two distinct layers of starch were obtained i.e. the upper layer (Jir Khadim), and the lower layer (Jir Hur). The in vitro digestibility analysis of all the starch samples showed that both starch layers exhibited rapid hydrolysis rates within the first 60 min of enzymatic digestion, although the 7-day fermented starches exhibited significantly higher hydrolysis rates after 120 min than 1-day fermented samples. Scanning electron microscopy have shown that the longer fermentation time impacted starch granule morphology with surface perforations, indentations, and granule degradation that might have contributed to higher starch digestibility. Pearl millet varieties with higher amylose content i.e. Ashana and Bioda, showed slower hydrolysis rates, higher resistant starch (RS) levels, and reduced readily digestible starch (RDS). These findings demonstrate that fermentation time significantly affects starch digestibility and fraction distribution, with amylose content and fermentation-induced structural modifications playing key roles. This study underlines the potential for standardizing indigenous food-processing methods for developing modern food products with tailored digestibility profiles.
{"title":"Impact of fermentation time on the in vitro enzymatic digestibility of traditionally extracted pearl millet (Pennisetum glaucum) starch","authors":"Manhal Gobara Hamid , Khitma A. Sir Elkhatim , Yousif M.A. Idris , Mohammed Elsafy , Mahbubjon Rahmatov , Tilal Abdelhalim , Faraz Muneer","doi":"10.1016/j.lwt.2025.117523","DOIUrl":"10.1016/j.lwt.2025.117523","url":null,"abstract":"<div><div>In this study, we used a traditional Sudanese fermentation method to extract starch from pearl millet (<em>Pennisetum glaucum</em> L.) varieties and investigated the impact of fermentation time (1 and 7 days) on <em>in vitro</em> starch digestibility. From fermented grains two distinct layers of starch were obtained i.e. the upper layer (<em>Jir Khadim),</em> and the lower layer (<em>Jir Hur</em>). The <em>in vitro</em> digestibility analysis of all the starch samples showed that both starch layers exhibited rapid hydrolysis rates within the first 60 min of enzymatic digestion, although the 7-day fermented starches exhibited significantly higher hydrolysis rates after 120 min than 1-day fermented samples. Scanning electron microscopy have shown that the longer fermentation time impacted starch granule morphology with surface perforations, indentations, and granule degradation that might have contributed to higher starch digestibility. Pearl millet varieties with higher amylose content i.e. Ashana and Bioda, showed slower hydrolysis rates, higher resistant starch (RS) levels, and reduced readily digestible starch (RDS). These findings demonstrate that fermentation time significantly affects starch digestibility and fraction distribution, with amylose content and fermentation-induced structural modifications playing key roles. This study underlines the potential for standardizing indigenous food-processing methods for developing modern food products with tailored digestibility profiles.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117523"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420872","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117489
Katerin Huamán-Meza , Sandra Gonzales-Pérez , Ronald Rimari-Barzola , Davy William Hidalgo Chávez , Carlos W.P. Carvalho , Reynaldo J. Silva-Paz , Carlos Elías-Peñafiel , Sandra Casimiro-Gonzales , Raúl Comettant-Rabanal
The study aimed to produce nutritious and functional gluten-free corn-based extrudates by incorporating whole Andean lupin flour (WLF) and ground pecan nut (GPN). A D-optimal mixture design assessed the effects of WLF, GPN, moisture levels (13%, 15%, and 17%), and screw rotation speeds (324, 360, and 396 rpm) in a co-rotating twin-screw extruder. The research evaluated compositional properties, total phenols (TPC), condensed tannins (TCT), antioxidant capacity, expansion, hydration, mechanical properties, pasting behavior, and sensory attributes. High-performance liquid chromatography (HPLC) was used to analyze phenolic acids, flavonoids, and catechins. WLF enhanced protein, fiber, and ash content, while GPN increased TPC, TCT, and antioxidant capacity. Moisture was identified as the key factor affecting all variables. Quadratic models explained the bioactive compound behaviors, and linear models described other properties, with R2adjust values between 0.87 and 0.99. Significant correlations were found between protein, ash, fiber, TPC, ABTS, and TCT. The optimized extrudates exhibited a 58% increase in protein, a 32% rise in phenols, and notable improvement in antioxidant capacity. Consumer preference favored extrudates with higher GPN content, while those with higher WLF content were tasteless. Optimal extrudates containing over 3.2 g/100 g GPN showed enhanced profiles of phenolic acids, flavonoids, and catechins.
{"title":"Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties","authors":"Katerin Huamán-Meza , Sandra Gonzales-Pérez , Ronald Rimari-Barzola , Davy William Hidalgo Chávez , Carlos W.P. Carvalho , Reynaldo J. Silva-Paz , Carlos Elías-Peñafiel , Sandra Casimiro-Gonzales , Raúl Comettant-Rabanal","doi":"10.1016/j.lwt.2025.117489","DOIUrl":"10.1016/j.lwt.2025.117489","url":null,"abstract":"<div><div>The study aimed to produce nutritious and functional gluten-free corn-based extrudates by incorporating whole Andean lupin flour (WLF) and ground pecan nut (GPN). A D-optimal mixture design assessed the effects of WLF, GPN, moisture levels (13%, 15%, and 17%), and screw rotation speeds (324, 360, and 396 rpm) in a co-rotating twin-screw extruder. The research evaluated compositional properties, total phenols (TPC), condensed tannins (TCT), antioxidant capacity, expansion, hydration, mechanical properties, pasting behavior, and sensory attributes. High-performance liquid chromatography (HPLC) was used to analyze phenolic acids, flavonoids, and catechins. WLF enhanced protein, fiber, and ash content, while GPN increased TPC, TCT, and antioxidant capacity. Moisture was identified as the key factor affecting all variables. Quadratic models explained the bioactive compound behaviors, and linear models described other properties, with R<sup>2</sup>adjust values between 0.87 and 0.99. Significant correlations were found between protein, ash, fiber, TPC, ABTS, and TCT. The optimized extrudates exhibited a 58% increase in protein, a 32% rise in phenols, and notable improvement in antioxidant capacity. Consumer preference favored extrudates with higher GPN content, while those with higher WLF content were tasteless. Optimal extrudates containing over 3.2 g/100 g GPN showed enhanced profiles of phenolic acids, flavonoids, and catechins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117489"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420881","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117504
Yuyang Zhang, Jeannine Bonilla, Iris J. Joye, Loong-Tak Lim
In this study, composite films were prepared by drying zein and hydroxypropyl methylcellulose (HPMC) solutions prepared in aqueous ethanol (70:30 ethanol:water, w/w) at different zein:HPMC (Z:H) ratios (0:1, 1:4, 2:3, 1:1, 3:2, 1:0 w/w). The drying process resulted in the phase separation of the two polymers, forming submicron zein particles dispersed in a continuous HPMC phase. As the zein content increased from 1:4 to 3:2 Z:H (w/w), the average zein particle size in the films increased from 840 to 2020 nm, with minimal changes in film thickness. Fourier transform infrared spectroscopy analysis did not reveal frequency shifts of zein and HMPC characteristic absorbance bands, suggesting minimal interaction between the two polymer phases. Neat HPMC film had the highest water vapor permeability, but this characteristic significantly (p < 0.05) decreased as zein content increased from 1:4 to 3:2 Z:H (w/w). For films with the zein content increasing from 0:1 to 3:2 Z:H (w/w), the tensile stress decreased significantly from 62.35 to 33.65 MPa. The opacity and color increased with increasing zein concentration. The composite zein-HPMC films prepared from the controlled phase separation process could potentially be used as a carrier for the delivery of bioactive in food and edible coating applications.
{"title":"Physicochemical properties of edible films formed by phase separation of zein and hydroxypropyl methylcellulose","authors":"Yuyang Zhang, Jeannine Bonilla, Iris J. Joye, Loong-Tak Lim","doi":"10.1016/j.lwt.2025.117504","DOIUrl":"10.1016/j.lwt.2025.117504","url":null,"abstract":"<div><div>In this study, composite films were prepared by drying zein and hydroxypropyl methylcellulose (HPMC) solutions prepared in aqueous ethanol (70:30 ethanol:water, w/w) at different zein:HPMC (Z:H) ratios (0:1, 1:4, 2:3, 1:1, 3:2, 1:0 w/w). The drying process resulted in the phase separation of the two polymers, forming submicron zein particles dispersed in a continuous HPMC phase. As the zein content increased from 1:4 to 3:2 Z:H (w/w), the average zein particle size in the films increased from 840 to 2020 nm, with minimal changes in film thickness. Fourier transform infrared spectroscopy analysis did not reveal frequency shifts of zein and HMPC characteristic absorbance bands, suggesting minimal interaction between the two polymer phases. Neat HPMC film had the highest water vapor permeability, but this characteristic significantly (<em>p</em> < 0.05) decreased as zein content increased from 1:4 to 3:2 Z:H (w/w). For films with the zein content increasing from 0:1 to 3:2 Z:H (w/w), the tensile stress decreased significantly from 62.35 to 33.65 MPa. The opacity and color increased with increasing zein concentration. The composite zein-HPMC films prepared from the controlled phase separation process could potentially be used as a carrier for the delivery of bioactive in food and edible coating applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117504"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427744","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 : 2025-02-15DOI: 10.1016/j.lwt.2025.117507
Andrea Martinez-Yusta, Ainhoa Ruiz-Aracama, Jon Alberdi-Cedeño
The present study compares the oxidative stability of sunflower oil during vacuum frying (120 °C, low pressure) and conventional frying (170 °C, atmospheric pressure), focusing on the formation of oxygenated oxidation products. To discern between the effects of temperature and reduced concentration of oxygen during vacuum frying, the stability of sunflower oil under atmospheric frying conditions at 120 °C was also evaluated. Oil samples were analysed using Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction (SPME) followed by Gas Chromatography/Mass Spectrometry (GC/MS). Additionally, the percentage of Total Polar Compounds (TPC) and the viscosity were determined. Under vacuum frying conditions, the degradation rate of linoleate was slower than under atmospheric frying conditions. Likewise, the formation of different oxygenated oxidation compounds, including monohydroperoxy- monohydroxy- and monoketo-conjugated-octadecadienoates, Z-monoepoxy-Z-octadecenoates and aldehydes, some of which are potentially harmful, was also delayed. Similarly, the evolution of the TPC percentage and viscosity changes showed a slower rate. These results provide, for the first time, a comprehensive understanding of the effect of vacuum frying on the stability of sunflower oil, highlighting its potential as a promising alternative to conventional frying methods.
{"title":"Vacuum frying as an alternative technique to increase the oxidative stability of sunflower oil. A comprehensive 1H NMR and SPME-GC/MS study focused on oxygenated compounds","authors":"Andrea Martinez-Yusta, Ainhoa Ruiz-Aracama, Jon Alberdi-Cedeño","doi":"10.1016/j.lwt.2025.117507","DOIUrl":"10.1016/j.lwt.2025.117507","url":null,"abstract":"<div><div>The present study compares the oxidative stability of sunflower oil during vacuum frying (120 °C, low pressure) and conventional frying (170 °C, atmospheric pressure), focusing on the formation of oxygenated oxidation products. To discern between the effects of temperature and reduced concentration of oxygen during vacuum frying, the stability of sunflower oil under atmospheric frying conditions at 120 °C was also evaluated. Oil samples were analysed using Proton Nuclear Magnetic Resonance (<sup>1</sup>H NMR) and Solid Phase Microextraction (SPME) followed by Gas Chromatography/Mass Spectrometry (GC/MS). Additionally, the percentage of Total Polar Compounds (TPC) and the viscosity were determined. Under vacuum frying conditions, the degradation rate of linoleate was slower than under atmospheric frying conditions. Likewise, the formation of different oxygenated oxidation compounds, including monohydroperoxy- monohydroxy- and monoketo-conjugated-octadecadienoates, <em>Z</em>-monoepoxy-<em>Z</em>-octadecenoates and aldehydes, some of which are potentially harmful, was also delayed. Similarly, the evolution of the TPC percentage and viscosity changes showed a slower rate. These results provide, for the first time, a comprehensive understanding of the effect of vacuum frying on the stability of sunflower oil, highlighting its potential as a promising alternative to conventional frying methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117507"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143421318","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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