Pub Date : 2025-04-15DOI: 10.1016/j.lwt.2025.117792
Hongyuan Tan , Qi Huang , Jinyu Yu , Yiting Lu , Lingyun Wei , Liu Shi , Wei Yu , Yu Qiao
This study focuses on the significant browning of crayfish hepatopancreas during high temperature sterilization, and investigated the impact of the presence of crayfish meat on the Maillard reaction, phenolic oxidation, and lipid oxidation. The results revealed that the browning of the hepatopancreas was more pronounced in the presence of crayfish meat, likely due to the provision of additional substrates by the crayfish meat, which facilitated the browning reaction. These findings indicate that these three factors and their interactions are indeed significant contributors to the browning of the hepatopancreas. Therefore, controlling oxidation and reducing the production of Maillard reaction products may be an effective strategy to inhibit browning of crayfish hepatopancreas after high temperature sterilization. This is of significant practical importance for enhancing the quality and market competitiveness of crayfish processed product.
{"title":"Analysis of factors affecting the browning of crayfish hepatopancreas after high-temperature sterilization","authors":"Hongyuan Tan , Qi Huang , Jinyu Yu , Yiting Lu , Lingyun Wei , Liu Shi , Wei Yu , Yu Qiao","doi":"10.1016/j.lwt.2025.117792","DOIUrl":"10.1016/j.lwt.2025.117792","url":null,"abstract":"<div><div>This study focuses on the significant browning of crayfish hepatopancreas during high temperature sterilization, and investigated the impact of the presence of crayfish meat on the Maillard reaction, phenolic oxidation, and lipid oxidation. The results revealed that the browning of the hepatopancreas was more pronounced in the presence of crayfish meat, likely due to the provision of additional substrates by the crayfish meat, which facilitated the browning reaction. These findings indicate that these three factors and their interactions are indeed significant contributors to the browning of the hepatopancreas. Therefore, controlling oxidation and reducing the production of Maillard reaction products may be an effective strategy to inhibit browning of crayfish hepatopancreas after high temperature sterilization. This is of significant practical importance for enhancing the quality and market competitiveness of crayfish processed product.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117792"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Plant-based milk alternatives do not always meet nutritional standards, and the reported reformulation efforts are weak. Therefore, there is a need for insight into the potential of making these products healthier. The first aim of this study was to analyse the nutritional and compositional quality of these products. Here, we conducted an online market inventory of 66 plant-based milk alternatives, calculated their Nutri-Scores based on updated Rayner's score, and analysed their additives (number & types) and proportions of processed/unprocessed plant sources. Our second aim was to identify the factors influencing the nutritional and compositional quality of the products. Therefore, we examined the correlations between the nutritional, compositional, and price characteristics of the products. The third aim was to explore the potential for reformulation to make products healthier. We considered realistic cut-off levels for nutritional and compositional values. We found that almost half of the 66 products analysed were of poor nutritional quality (Nutri-Score of D) and contained one to three additives. As solutions, we identified approaches that could reduce the Rayner's score (−12 points), total sugar content (−8 g/100 ml), calorie content (−36 kcal/100 ml), percentage of processed plant sources (−17 %), and number of additives (−3) of these products.
{"title":"Transforming plant-based milk alternatives for better health","authors":"Carole Liechti , Gabriele Mack , Barbara Walther , Jeanine Ammann","doi":"10.1016/j.lwt.2025.117787","DOIUrl":"10.1016/j.lwt.2025.117787","url":null,"abstract":"<div><div>Plant-based milk alternatives do not always meet nutritional standards, and the reported reformulation efforts are weak. Therefore, there is a need for insight into the potential of making these products healthier. The first aim of this study was to analyse the nutritional and compositional quality of these products. Here, we conducted an online market inventory of 66 plant-based milk alternatives, calculated their Nutri-Scores based on updated Rayner's score, and analysed their additives (number & types) and proportions of processed/unprocessed plant sources. Our second aim was to identify the factors influencing the nutritional and compositional quality of the products. Therefore, we examined the correlations between the nutritional, compositional, and price characteristics of the products. The third aim was to explore the potential for reformulation to make products healthier. We considered realistic cut-off levels for nutritional and compositional values. We found that almost half of the 66 products analysed were of poor nutritional quality (Nutri-Score of D) and contained one to three additives. As solutions, we identified approaches that could reduce the Rayner's score (−12 points), total sugar content (−8 g/100 ml), calorie content (−36 kcal/100 ml), percentage of processed plant sources (−17 %), and number of additives (−3) of these products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117787"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-15DOI: 10.1016/j.lwt.2025.117796
Sai Xu , Zhenhui He , Xin Liang , Huazhong Lu
The thick skin and large size of pomelo make non-destructive internal quality detection a challenge for current fruit quality evaluation methods. Particularly in practical applications, soluble solids content (SSC), as an important indicator for measuring fruit sweetness and ripeness, is critical for its precise non-destructive detection, which plays a significant role in enhancing pomelo's market value. Moreover, under existing detection techniques, the size differences in pomelo necessitate the use of different integration times for spectral acquisition. The spectral variations caused by different integration times prevent the establishment of a unified detection model, limiting its development. Model transfer technology has been used to address model generalization issues, but previous studies have rarely considered the model failure due to inherent sample differences. Therefore, this study proposes a visible/near-infrared full-transmission spectroscopy method for non-destructive detection of pomelo soluble solids content, and uses model transfer to enable detection with the same model across different integration times. Spectra of the same batch of pomelo samples were collected with different integration times (140ms, 160ms, 180ms). Preprocessing operations for denoising and feature selection were performed, followed by data modeling and parameter optimization, with DS, PDS, and SST algorithms used for model transfer across different integration times. The experimental results showed that the combination of Standard Normal Variate transformation, Competitive Adaptive Reweighted Sampling algorithm, and Partial Least Squares Regression achieved the best precision, with a correlation coefficient R2 of 0.97 and a Root Mean Square Error (RMSE) of 0.16 on the validation set. The DS algorithm proved to be the optimal model transfer method, requiring only 20 calibration samples to achieve model transfer between different integration times, improving model adaptability and generalization ability. Therefore, the method proposed in this study enables rapid, non-destructive, and efficient detection of pomelo soluble solids content while being adaptable to different integration time scenarios, ensuring fruit quality. It can also guide post-harvest handling in the pomelo industry, enhancing market competitiveness and promoting industry development. The developed SNV + CARS + PLSR + DS technological framework also provides a reference for non-destructive detection of internal quality in other large-sized fruits, contributing to the standardization and intelligent advancement of agricultural non-destructive testing.
{"title":"Development and transfer of a non-destructive detection model based on visible/near-infrared full transmission spectroscopy for soluble solid content in pomelo under different integration times","authors":"Sai Xu , Zhenhui He , Xin Liang , Huazhong Lu","doi":"10.1016/j.lwt.2025.117796","DOIUrl":"10.1016/j.lwt.2025.117796","url":null,"abstract":"<div><div>The thick skin and large size of pomelo make non-destructive internal quality detection a challenge for current fruit quality evaluation methods. Particularly in practical applications, soluble solids content (SSC), as an important indicator for measuring fruit sweetness and ripeness, is critical for its precise non-destructive detection, which plays a significant role in enhancing pomelo's market value. Moreover, under existing detection techniques, the size differences in pomelo necessitate the use of different integration times for spectral acquisition. The spectral variations caused by different integration times prevent the establishment of a unified detection model, limiting its development. Model transfer technology has been used to address model generalization issues, but previous studies have rarely considered the model failure due to inherent sample differences. Therefore, this study proposes a visible/near-infrared full-transmission spectroscopy method for non-destructive detection of pomelo soluble solids content, and uses model transfer to enable detection with the same model across different integration times. Spectra of the same batch of pomelo samples were collected with different integration times (140ms, 160ms, 180ms). Preprocessing operations for denoising and feature selection were performed, followed by data modeling and parameter optimization, with DS, PDS, and SST algorithms used for model transfer across different integration times. The experimental results showed that the combination of Standard Normal Variate transformation, Competitive Adaptive Reweighted Sampling algorithm, and Partial Least Squares Regression achieved the best precision, with a correlation coefficient R<sup>2</sup> of 0.97 and a Root Mean Square Error (RMSE) of 0.16 on the validation set. The DS algorithm proved to be the optimal model transfer method, requiring only 20 calibration samples to achieve model transfer between different integration times, improving model adaptability and generalization ability. Therefore, the method proposed in this study enables rapid, non-destructive, and efficient detection of pomelo soluble solids content while being adaptable to different integration time scenarios, ensuring fruit quality. It can also guide post-harvest handling in the pomelo industry, enhancing market competitiveness and promoting industry development. The developed SNV + CARS + PLSR + DS technological framework also provides a reference for non-destructive detection of internal quality in other large-sized fruits, contributing to the standardization and intelligent advancement of agricultural non-destructive testing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117796"},"PeriodicalIF":6.0,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143844921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-14DOI: 10.1016/j.lwt.2025.117791
Alessio Sergiacomo, Andrea Bresciani, Alessandra Marti
Valorization of minor crops in baked goods and the enhancement of their nutritional, technological, and sensory properties, as well as their shelf-life is a priority of the food industry. In this context, this study focused on the reformulation of sponge cake by incorporating 10-30 % oat that was sprouted for 48 h and 72 h. Functional properties of the ingredients (wheat, unsprouted and sprouted oats), mixing and pasting properties of the oat-wheat mixtures were evaluated and related to the physical properties of cakes even during storage. Sprouting partially affected the functional properties of the ingredients: specifically, water absorption increased, emulsifying capacity increased and emulsion stability decreased; on the other hand, oil absorption capacity and foaming ability and stability did not change. Regarding oat-wheat blends, sprouting led to a weakening in gluten forming capacity and its stability during mixing and a decrease in both starch gelatinization and retrogradation properties. Changes in functional and rheological properties accounted for the structural characteristics of the cake: prolonged sprouting (72 h) negatively affected the specific volume, leading to collapse even at low enrichment levels. Nevertheless, sprouting had a positive effect on the staling kinetics, significantly slowing the increase in firmness over a 14-day storage period.
{"title":"Properties of sponge cake enriched in sprouted oats (Avena sativa L.)","authors":"Alessio Sergiacomo, Andrea Bresciani, Alessandra Marti","doi":"10.1016/j.lwt.2025.117791","DOIUrl":"10.1016/j.lwt.2025.117791","url":null,"abstract":"<div><div>Valorization of minor crops in baked goods and the enhancement of their nutritional, technological, and sensory properties, as well as their shelf-life is a priority of the food industry. In this context, this study focused on the reformulation of sponge cake by incorporating 10-30 % oat that was sprouted for 48 h and 72 h. Functional properties of the ingredients (wheat, unsprouted and sprouted oats), mixing and pasting properties of the oat-wheat mixtures were evaluated and related to the physical properties of cakes even during storage. Sprouting partially affected the functional properties of the ingredients: specifically, water absorption increased, emulsifying capacity increased and emulsion stability decreased; on the other hand, oil absorption capacity and foaming ability and stability did not change. Regarding oat-wheat blends, sprouting led to a weakening in gluten forming capacity and its stability during mixing and a decrease in both starch gelatinization and retrogradation properties. Changes in functional and rheological properties accounted for the structural characteristics of the cake: prolonged sprouting (72 h) negatively affected the specific volume, leading to collapse even at low enrichment levels. Nevertheless, sprouting had a positive effect on the staling kinetics, significantly slowing the increase in firmness over a 14-day storage period.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117791"},"PeriodicalIF":6.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-14DOI: 10.1016/j.lwt.2025.117783
Cuiping Yi , Sijie Zhang , Nannan Qiang , Zuyin Li
Rehydration of dried rice noodles (DRN) is a time-consuming process and has a significant impact on the quality of the rice noodles. In this study, the relationship between rehydration conditions and moisture content was explored through the rehydration kinetics analysis, and the effect of rehydration temperature on the quality of DRN was investigated, and preservation methods were optimized for preservative to improve storage quality on rehydrated rice noodles (RRN). The results demonstrated that the rehydration process of DRN could be described using mathematical equation, and the fitted and predictable equations were obtained. RRN remained better in terms of cooking quality, texture, and the rate of rupture after optimizing rehydration conditions. When the concentrations of lactic acid, ε-polylysine, and sodium dehydroacetate were 25 ppm, 63 ppm, and 200 ppm, respectively, the initial aerobic plate count of RRN was the lowest, and the shelf-life was extended to 3 days. Though the E-nose and Loadings analysis, nitrogen oxides, and aromatic hydrocarbons, played an important role in differentiating the odor of RRN. Understanding the rehydration process helped to maintain the quality of RRN, and the optimization of the preservative is expected to be applied to increase the economic benefits in rice products-related enterprises.
{"title":"Modeling the rehydration kinetics of dried rice noodles based on Peleg and Arrhenius equations and qualities maintenance","authors":"Cuiping Yi , Sijie Zhang , Nannan Qiang , Zuyin Li","doi":"10.1016/j.lwt.2025.117783","DOIUrl":"10.1016/j.lwt.2025.117783","url":null,"abstract":"<div><div>Rehydration of dried rice noodles (DRN) is a time-consuming process and has a significant impact on the quality of the rice noodles. In this study, the relationship between rehydration conditions and moisture content was explored through the rehydration kinetics analysis, and the effect of rehydration temperature on the quality of DRN was investigated, and preservation methods were optimized for preservative to improve storage quality on rehydrated rice noodles (RRN). The results demonstrated that the rehydration process of DRN could be described using mathematical equation, and the fitted and predictable equations were obtained. RRN remained better in terms of cooking quality, texture, and the rate of rupture after optimizing rehydration conditions. When the concentrations of lactic acid, ε-polylysine, and sodium dehydroacetate were 25 ppm, 63 ppm, and 200 ppm, respectively, the initial aerobic plate count of RRN was the lowest, and the shelf-life was extended to 3 days. Though the E-nose and Loadings analysis, nitrogen oxides, and aromatic hydrocarbons, played an important role in differentiating the odor of RRN. Understanding the rehydration process helped to maintain the quality of RRN, and the optimization of the preservative is expected to be applied to increase the economic benefits in rice products-related enterprises.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117783"},"PeriodicalIF":6.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Emulsion stability is widely regarded as an important factor for effective encapsulation. However, its role in retaining volatile compounds throughout different stages of the encapsulation process remains unclear. This study investigated the encapsulation of an essential oil model system (sunflower oil containing d-limonene) through emulsification followed by spray drying. It focused on understanding the impact of emulsion stability on d-limonene retention during these stages, paying special attention to surface oil formation. Four formulations were prepared by varying the content of initial solids (20 and 40 wt%) and pea protein isolate (0.9 and 3.0 wt%). Results showed that protein content primarily influenced emulsion stability during emulsification, while solids content affected stability during the spray-drying stage. Notably, emulsion stability itself had a limited impact on d-limonene retention. Loss occurred at all stages, but the most significant losses (2.06–11.63 %) occurred during spray drying and were closely associated to particle properties, specifically the amount of surface oil per surface area of particle (mSO per SA). The formulation containing higher solids and protein resulted in the lowest mSO per SA (1.81 ± 0.04 g/m2) and the highest d-limonene retention (97.00 ± 0.42 %). Rapid solidification due to increased initial solid content and the effects on morphology development due to higher protein content minimized d-limonene loss. These findings revealed that particle properties, rather than emulsion stability, became the dominant factor in determining d-limonene retention. This study offers valuable guidelines for optimizing the spray-drying encapsulation process of volatiles in various food applications.
{"title":"Encapsulating volatiles: The role of emulsion stability on the retention of d-limonene during emulsification and spray drying","authors":"A.K.P. Jauhari, P.F.C. Wilms, M.N. Corstens, M.A.I. Schutyser","doi":"10.1016/j.lwt.2025.117784","DOIUrl":"10.1016/j.lwt.2025.117784","url":null,"abstract":"<div><div>Emulsion stability is widely regarded as an important factor for effective encapsulation. However, its role in retaining volatile compounds throughout different stages of the encapsulation process remains unclear. This study investigated the encapsulation of an essential oil model system (sunflower oil containing d-limonene) through emulsification followed by spray drying. It focused on understanding the impact of emulsion stability on d-limonene retention during these stages, paying special attention to surface oil formation. Four formulations were prepared by varying the content of initial solids (20 and 40 wt%) and pea protein isolate (0.9 and 3.0 wt%). Results showed that protein content primarily influenced emulsion stability during emulsification, while solids content affected stability during the spray-drying stage. Notably, emulsion stability itself had a limited impact on d-limonene retention. Loss occurred at all stages, but the most significant losses (2.06–11.63 %) occurred during spray drying and were closely associated to particle properties, specifically the amount of surface oil per surface area of particle (mSO per SA). The formulation containing higher solids and protein resulted in the lowest mSO per SA (1.81 ± 0.04 g/m<sup>2</sup>) and the highest d-limonene retention (97.00 ± 0.42 %). Rapid solidification due to increased initial solid content and the effects on morphology development due to higher protein content minimized d-limonene loss. These findings revealed that particle properties, rather than emulsion stability, became the dominant factor in determining d-limonene retention. This study offers valuable guidelines for optimizing the spray-drying encapsulation process of volatiles in various food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117784"},"PeriodicalIF":6.0,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-12DOI: 10.1016/j.lwt.2025.117782
Weijun Leng , Ying Li , Jialiang Niu , Li Yuan , Xiuting Li , Ruichang Gao
Protein-glutaminase (PG; EC 3.5.1.44) effectively enhances protein solubility and functionality through targeted deamidation. Current strategies for improving textural properties of low-sodium myofibrillar protein (MP) gels predominantly rely on salt addition, which conflicts with health-driven sodium reduction demands. This study demonstrated that PG-induced deamidation significantly increased the net negative charge of MP, promoting filament dissociation and consequently enhancing solubility in neutral aqueous solutions. Volatile compound profiling revealed that deamidation substantially modified the flavor characteristics of MP, particularly reducing key fishy odor compounds, such as hexanal, nonanal, and 1-octen-3-ol. The deamidated MP (DMP) exhibited unique thermally reversible gelation behavior that could be melted through heating and reconstituted into a stable gel upon refrigeration. Notably, DMP gels showed improved gel properties, including water holding capacity (WHC) and springiness, along with improved umami taste perception. Sensory evaluation confirmed intensified umami perception in DMP gels, correlating with increased umami amino acid levels. These findings established a theoretical foundation for developing low-sodium MP gel products with improved textural properties, reduced off-flavors, and enhanced palatability.
{"title":"Protein-glutaminase-mediated functional modification of fish myofibrillar protein and its gelation mechanism","authors":"Weijun Leng , Ying Li , Jialiang Niu , Li Yuan , Xiuting Li , Ruichang Gao","doi":"10.1016/j.lwt.2025.117782","DOIUrl":"10.1016/j.lwt.2025.117782","url":null,"abstract":"<div><div>Protein-glutaminase (PG; EC 3.5.1.44) effectively enhances protein solubility and functionality through targeted deamidation. Current strategies for improving textural properties of low-sodium myofibrillar protein (MP) gels predominantly rely on salt addition, which conflicts with health-driven sodium reduction demands. This study demonstrated that PG-induced deamidation significantly increased the net negative charge of MP, promoting filament dissociation and consequently enhancing solubility in neutral aqueous solutions. Volatile compound profiling revealed that deamidation substantially modified the flavor characteristics of MP, particularly reducing key fishy odor compounds, such as hexanal, nonanal, and 1-octen-3-ol. The deamidated MP (DMP) exhibited unique thermally reversible gelation behavior that could be melted through heating and reconstituted into a stable gel upon refrigeration. Notably, DMP gels showed improved gel properties, including water holding capacity (WHC) and springiness, along with improved umami taste perception. Sensory evaluation confirmed intensified umami perception in DMP gels, correlating with increased umami amino acid levels. These findings established a theoretical foundation for developing low-sodium MP gel products with improved textural properties, reduced off-flavors, and enhanced palatability.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117782"},"PeriodicalIF":6.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lonicera caerulea pomace contains abundant polyphenols with health-promoting properties, yet its rough texture limits food applications. In this study, the potential of maltodextrin (MD), whey protein isolation (WPI), soybean protein isolate (SPI) and their combinations as wall materials for microencapsulation of Lonicera caerulea pomace extract was investigated. Three wall materials (MD, SPI and their combination) were evaluated for microencapsulating Lonicera caerulea pomace extract via spray drying. The resulting microcapsules were characterized for physicochemical properties, storage stability, and digestive behavior. Results demonstrated effective encapsulation, with SPI exhibiting superior polyphenol and anthocyanin encapsulation efficiencies (97.27 % and 96.05 %, respectively). The microcapsules displayed favorable characteristics including low hygroscopicity (9.64–10.75 g/100g), low moisture content (5.13 %–5.92 %), and low water activity (0.25–0.30). Thermogravimetric analysis confirmed enhanced thermal stability of encapsulated extracts compared to their unencapsulated counterparts. Storage stability studies revealed over 90 % retention of bioactive compounds after 90 days at 25 °C. During in vitro simulated digestion, SPI-based microcapsules provided superior protection and high bioaccessibility in the gastrointestinal environment, with 90.73 % polyphenol release. This research validates the feasibility of spray-dried microencapsulation for Lonicera caerulea pomace extract, improving its edibility, enhancing extract stability, expanding its potential as a functional food ingredient, and increasing the value of berry processing byproduct.
{"title":"Microencapsulation of Lonicera caerulea pomace extract by spray drying: Characterization and stability studies","authors":"Siye Chen , Lijun Fan , Xinyue Chen , Zitao Guo , Baixi Zhang","doi":"10.1016/j.lwt.2025.117778","DOIUrl":"10.1016/j.lwt.2025.117778","url":null,"abstract":"<div><div><em>Lonicera caerulea</em> pomace contains abundant polyphenols with health-promoting properties, yet its rough texture limits food applications. In this study, the potential of maltodextrin (MD), whey protein isolation (WPI), soybean protein isolate (SPI) and their combinations as wall materials for microencapsulation of <em>Lonicera caerulea</em> pomace extract was investigated. Three wall materials (MD, SPI and their combination) were evaluated for microencapsulating <em>Lonicera caerulea</em> pomace extract via spray drying. The resulting microcapsules were characterized for physicochemical properties, storage stability, and digestive behavior. Results demonstrated effective encapsulation, with SPI exhibiting superior polyphenol and anthocyanin encapsulation efficiencies (97.27 % and 96.05 %, respectively). The microcapsules displayed favorable characteristics including low hygroscopicity (9.64–10.75 g/100g), low moisture content (5.13 %–5.92 %), and low water activity (0.25–0.30). Thermogravimetric analysis confirmed enhanced thermal stability of encapsulated extracts compared to their unencapsulated counterparts. Storage stability studies revealed over 90 % retention of bioactive compounds after 90 days at 25 °C. During <em>in vitro</em> simulated digestion, SPI-based microcapsules provided superior protection and high bioaccessibility in the gastrointestinal environment, with 90.73 % polyphenol release. This research validates the feasibility of spray-dried microencapsulation for <em>Lonicera caerulea</em> pomace extract, improving its edibility, enhancing extract stability, expanding its potential as a functional food ingredient, and increasing the value of berry processing byproduct.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117778"},"PeriodicalIF":6.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143834833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-11DOI: 10.1016/j.lwt.2025.117780
Min Wen , Ran Tao , Jianchun Jiang , Yicun Chen , Yangdong Wang
Natural citral has attracted widespread attention for its antibacterial properties, but its instability during processing and in biological systems, such as the gastrointestinal tract, limits its application as an antibiotic alternative. This study aims to enhance the stability and antibacterial efficacy of citral by formulating it into a sustained-release system using Schiff base reaction and metal complexation with chitosan (CS), tannic acid (TA), and zinc (Zn). Characterization of the CS-CT-TA-Schiff base/OH-TA-Zn (CS-CT-TA-Zn) complex revealed a porous, rough morphology with an average particle size of 366.97 ± 48.02 nm. The composite exhibited a citral loading capacity of 57.78 ± 1.33 %, with pH-responsive sustained release behavior observed within the pH range of 1.5–2.0. Tannic acid's antioxidant properties helped maintain the formulation's stability. Antimicrobial testing showed that the citral loading in the composite at the Minimum Inhibitory Concentration (MIC) against Vibrio parahaemolyticus was 20 μg/mL, effectively disrupting the bacterial cell membrane and inhibiting biofilm formation. The CS-CT-TA-Zn complex significantly enhances the stability and antibacterial activity of citral, providing new insights into its application as an antimicrobial agent targeted for delivery to the human stomach, and increasing its potential as a more effective food additive.
{"title":"Characterization and anti-Vibrio activity of citral-chitosan Schiff base complexed tannic acid-zinc slow-release bacteriostatic formulations","authors":"Min Wen , Ran Tao , Jianchun Jiang , Yicun Chen , Yangdong Wang","doi":"10.1016/j.lwt.2025.117780","DOIUrl":"10.1016/j.lwt.2025.117780","url":null,"abstract":"<div><div>Natural citral has attracted widespread attention for its antibacterial properties, but its instability during processing and in biological systems, such as the gastrointestinal tract, limits its application as an antibiotic alternative. This study aims to enhance the stability and antibacterial efficacy of citral by formulating it into a sustained-release system using Schiff base reaction and metal complexation with chitosan (CS), tannic acid (TA), and zinc (Zn). Characterization of the CS-CT-TA-Schiff base/OH-TA-Zn (CS-CT-TA-Zn) complex revealed a porous, rough morphology with an average particle size of 366.97 ± 48.02 nm. The composite exhibited a citral loading capacity of 57.78 ± 1.33 %, with pH-responsive sustained release behavior observed within the pH range of 1.5–2.0. Tannic acid's antioxidant properties helped maintain the formulation's stability. Antimicrobial testing showed that the citral loading in the composite at the Minimum Inhibitory Concentration (MIC) against <em>Vibrio parahaemolyticus</em> was 20 μg/mL, effectively disrupting the bacterial cell membrane and inhibiting biofilm formation. The CS-CT-TA-Zn complex significantly enhances the stability and antibacterial activity of citral, providing new insights into its application as an antimicrobial agent targeted for delivery to the human stomach, and increasing its potential as a more effective food additive.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117780"},"PeriodicalIF":6.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-11DOI: 10.1016/j.lwt.2025.117777
Fei Zhou , Jinchao Wang , Xuming Jiang , Zhangfeng Zhao , Jiang Shi , Lipeng Hu , Baiyi Lu , Jiyu Peng
Grinding is an essential process in green tea powder production, which greatly affects the final quality. However, in-depth studies on process parameter-quality correlations are lacking, especially regarding the multiple process parameters induced variability. In this work, the influence of process parameters (ambient temperature, rotational speed, and grinding time) on physicochemical and sensory metrics of green tea powder was investigated with univariate and multivariate analysis. Both rotational speed and grinding time contribute to reducing the particle size and water holding capacity (WHC), and increasing lightness, greenness, and yellowness of green tea powder, while low ambient temperature can help to improve the WHC and flowability. Rotational speed is significantly related to the concentrations of gallic acid, catechin, epigallocatechin gallate, and epigallocatechin gallate (p < 0.01). Rotational speed and grinding time are closely related to the final appearance of green tea powder, while temperature is the dominant factor influencing its aroma.
{"title":"Understanding process parameter-induced variability for physicochemical and sensory metrics of green tea powder","authors":"Fei Zhou , Jinchao Wang , Xuming Jiang , Zhangfeng Zhao , Jiang Shi , Lipeng Hu , Baiyi Lu , Jiyu Peng","doi":"10.1016/j.lwt.2025.117777","DOIUrl":"10.1016/j.lwt.2025.117777","url":null,"abstract":"<div><div>Grinding is an essential process in green tea powder production, which greatly affects the final quality. However, in-depth studies on process parameter-quality correlations are lacking, especially regarding the multiple process parameters induced variability. In this work, the influence of process parameters (ambient temperature, rotational speed, and grinding time) on physicochemical and sensory metrics of green tea powder was investigated with univariate and multivariate analysis. Both rotational speed and grinding time contribute to reducing the particle size and water holding capacity (WHC), and increasing lightness, greenness, and yellowness of green tea powder, while low ambient temperature can help to improve the WHC and flowability. Rotational speed is significantly related to the concentrations of gallic acid, catechin, epigallocatechin gallate, and epigallocatechin gallate (<em>p</em> < 0.01). Rotational speed and grinding time are closely related to the final appearance of green tea powder, while temperature is the dominant factor influencing its aroma.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117777"},"PeriodicalIF":6.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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