Pub Date : 2024-11-26DOI: 10.1016/j.lwt.2024.117117
Yan Zhao , Tianjie Qi , Chaoyue Cui , Xuguang Liu , Renyan Liu , Shichang Liu , Yongling Song , Yanfei Li , Haoxin Lv
Storage temperature and moisture content are important factors affecting the quality of maize storage. This research investigated the impact of varying temperatures on the quality and metabolite composition of high moisture maize during the storage process. Results showed that as the storage temperature rose, the color, luster, germination potential and germination rate of maize decreased obviously, while the conductivity increased significantly. In addition, the best quality of maize samples was obtained when stored at 15 °C for 90 days (fatty acid value = 30.6 mg/100g) compared to storage at 20 °C (fatty acid value = 72.80 mg/100g) and 35 °C (fatty acid value = 116.46 mg/100g). Moreover, metabolomic analysis indicated that low temperature storage maintained the quality of high-moisture maize mainly by regulating tyrosine metabolism, tryptophan metabolism, glycerolipid metabolism, glycerophospholipid metabolism, starch and sucrose metabolism, and betalain biosynthetic pathways. The mechanism of quality regulation in low temperature storage of high moisture maize was enriched, providing a new insight into the future application of temperature-controlled storage of high moisture maize.
{"title":"Effects of different storage temperatures on the quality and metabolome of maize with high moisture content","authors":"Yan Zhao , Tianjie Qi , Chaoyue Cui , Xuguang Liu , Renyan Liu , Shichang Liu , Yongling Song , Yanfei Li , Haoxin Lv","doi":"10.1016/j.lwt.2024.117117","DOIUrl":"10.1016/j.lwt.2024.117117","url":null,"abstract":"<div><div>Storage temperature and moisture content are important factors affecting the quality of maize storage. This research investigated the impact of varying temperatures on the quality and metabolite composition of high moisture maize during the storage process. Results showed that as the storage temperature rose, the color, luster, germination potential and germination rate of maize decreased obviously, while the conductivity increased significantly. In addition, the best quality of maize samples was obtained when stored at 15 °C for 90 days (fatty acid value = 30.6 mg/100g) compared to storage at 20 °C (fatty acid value = 72.80 mg/100g) and 35 °C (fatty acid value = 116.46 mg/100g). Moreover, metabolomic analysis indicated that low temperature storage maintained the quality of high-moisture maize mainly by regulating tyrosine metabolism, tryptophan metabolism, glycerolipid metabolism, glycerophospholipid metabolism, starch and sucrose metabolism, and betalain biosynthetic pathways. The mechanism of quality regulation in low temperature storage of high moisture maize was enriched, providing a new insight into the future application of temperature-controlled storage of high moisture maize.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117117"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.lwt.2024.117112
Dongmin Liu , Jialei Li , Xianghong Li, Jian Yu, Yiqun Huang, Yongle Liu, Faxiang Wang
This study highlighted the combined effects of immersion frozen storage (IFS) and silver carp muscle hydrolysate (SCMH) on the quality of cryopreserved grass carp. The fish fillets were pretreated with SCMH and stored at −18 °C using an indirect IFS method (SCMH + IFS), which offered rapid freezing and reduced temperature fluctuations (±0.4 °C), and changes in freshness, protein properties and muscle structure were evaluated over a 60-day storage period. Compared to IFS alone or traditional air frozen storage (AFS), samples treated with SCMH + IFS showed lower increases in K value (from 10.4% to 33.9%), TVB-N (from 7.3 mg/100g to 15.1 mg/100g), as well as retarded changes in the solubility, Ca2+-ATPase activity, surface hydrophobicity, and sulfhydryl content of myofibrillar protein. Furthermore, the ice formation and recrystallization as well as the physical damages to fish muscle myofibril structure were markedly mitigated in the SCMH + IFS samples. Therefore, SCMH + IFS was a promising approach for enhancing the quality of cryopreserved fish products.
{"title":"Immersion frozen storage combined with silver carp muscle hydrolysate: Effects on freshness, protein properties and microstructure of cryopreserved grass carp","authors":"Dongmin Liu , Jialei Li , Xianghong Li, Jian Yu, Yiqun Huang, Yongle Liu, Faxiang Wang","doi":"10.1016/j.lwt.2024.117112","DOIUrl":"10.1016/j.lwt.2024.117112","url":null,"abstract":"<div><div>This study highlighted the combined effects of immersion frozen storage (IFS) and silver carp muscle hydrolysate (SCMH) on the quality of cryopreserved grass carp. The fish fillets were pretreated with SCMH and stored at −18 °C using an indirect IFS method (SCMH + IFS), which offered rapid freezing and reduced temperature fluctuations (±0.4 °C), and changes in freshness, protein properties and muscle structure were evaluated over a 60-day storage period. Compared to IFS alone or traditional air frozen storage (AFS), samples treated with SCMH + IFS showed lower increases in K value (from 10.4% to 33.9%), TVB-N (from 7.3 mg/100g to 15.1 mg/100g), as well as retarded changes in the solubility, Ca<sup>2+</sup>-ATPase activity, surface hydrophobicity, and sulfhydryl content of myofibrillar protein. Furthermore, the ice formation and recrystallization as well as the physical damages to fish muscle myofibril structure were markedly mitigated in the SCMH + IFS samples. Therefore, SCMH + IFS was a promising approach for enhancing the quality of cryopreserved fish products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117112"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.lwt.2024.117111
Huishan Shen , Xinxin Zhang , Youduo Zhang , Jie Zhang , Xingli Liu , Hongwei Wang , Yanyan Zhang , Hua Zhang
Irradiation has been shown to cause a change in physicochemical properties and starch depolymerization of wheat flour. However, the impact of starch hierarchical structure and physicochemical properties on dough's viscoelastic behavior during irradiation treatment remains unexplored. Therefore, this study investigated the effect of γ-irradiation (0, 5, 10, 15, and 20 kGy) on the viscoelastic properties of dough and the hierarchical structure and physicochemical characteristics of starches isolated from irradiated dough. Irradiation weakened the gluten network structure and decreased the starch-gluten interaction. Moreover, irradiation reduced the dough's elasticity, viscosity, deformation-resistant capacity, hardness, springiness, cohesiveness, and resilience. Irradiation treatment disrupted the short-range ordered structure, reduced the crystalline lamellae thickness and crystallinity, and dissociated the double helix structure of starch, thus increasing solubility and decreasing peak, trough, and final viscosities. Correlation analysis revealed that the lamellar structure, crystalline structure, short-range ordered structure, and pasting viscosities of starch were the key factors affecting the dough's viscoelastic properties during irradiation treatment.
{"title":"γ-irradiation of wheat flour dough: The influence of starch hierarchical structure and physicochemical properties","authors":"Huishan Shen , Xinxin Zhang , Youduo Zhang , Jie Zhang , Xingli Liu , Hongwei Wang , Yanyan Zhang , Hua Zhang","doi":"10.1016/j.lwt.2024.117111","DOIUrl":"10.1016/j.lwt.2024.117111","url":null,"abstract":"<div><div>Irradiation has been shown to cause a change in physicochemical properties and starch depolymerization of wheat flour. However, the impact of starch hierarchical structure and physicochemical properties on dough's viscoelastic behavior during irradiation treatment remains unexplored. Therefore, this study investigated the effect of γ-irradiation (0, 5, 10, 15, and 20 kGy) on the viscoelastic properties of dough and the hierarchical structure and physicochemical characteristics of starches isolated from irradiated dough. Irradiation weakened the gluten network structure and decreased the starch-gluten interaction. Moreover, irradiation reduced the dough's elasticity, viscosity, deformation-resistant capacity, hardness, springiness, cohesiveness, and resilience. Irradiation treatment disrupted the short-range ordered structure, reduced the crystalline lamellae thickness and crystallinity, and dissociated the double helix structure of starch, thus increasing solubility and decreasing peak, trough, and final viscosities. Correlation analysis revealed that the lamellar structure, crystalline structure, short-range ordered structure, and pasting viscosities of starch were the key factors affecting the dough's viscoelastic properties during irradiation treatment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117111"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.lwt.2024.117115
Tianzhu Guan , Chenxi Ren , Yining Feng , Ya Gao , Qingling Wang , Shengqi Rao , Lixia Xiao , Zhenquan Yang , Qiaoquan Liu
There is a great demand for dysphagia diets as the number of old dysphagic patients is increasing rapidly with the aging population trend. This study is aimed to develop attractive dysphagia diets using 3D printing based on succinylated lactoferrin-luteolin nanocomplexation incorporated with combinations of low acyl gellan gum (LAG), high acyl gellan gum (HAG) and gelatin (GL). Rheological, textural, and gel strength of tested inks were examined to assess the potential of the inks for dysphagic diets. The combination of 0.2 g/100 g HAG, 2 g/100 g LAG, and 2 g/100 g GL displayed the optimal printing quality, self-supporting ability, and stability. Concomitantly, it had exceptional water holding capacity and water content. The feasibility of inks as dysphagia diets was evaluated using IDDSI tests, which showed HAGLAGGL can be classified as level 4-puree/extremely thick foods and was specifically designed for dysphagic individuals. Radical scavenging assays and in vitro digestion simulations demonstrated the HAGLAGGL possessed substantial antioxidant capabilities and maximally enhanced the bioaccessibility of luteolin. Correlation analysis showed quite significant difference between the control and HAGLAGGL. These findings underscore the importance of precise colloidal content and types in ensuring optimal printability in 3D printing applications, and provide insights on the development of attractive 3D printing dysphagia diets.
{"title":"Implementation of succinylated lactoferrin-luteolin nanocomplex-based 3D printing inks in nutritional and textural customization for dysphagia diets: Printing mechanism, improved bioactivity and in vitro bioaccessibility","authors":"Tianzhu Guan , Chenxi Ren , Yining Feng , Ya Gao , Qingling Wang , Shengqi Rao , Lixia Xiao , Zhenquan Yang , Qiaoquan Liu","doi":"10.1016/j.lwt.2024.117115","DOIUrl":"10.1016/j.lwt.2024.117115","url":null,"abstract":"<div><div>There is a great demand for dysphagia diets as the number of old dysphagic patients is increasing rapidly with the aging population trend. This study is aimed to develop attractive dysphagia diets using 3D printing based on succinylated lactoferrin-luteolin nanocomplexation incorporated with combinations of low acyl gellan gum (LAG), high acyl gellan gum (HAG) and gelatin (GL). Rheological, textural, and gel strength of tested inks were examined to assess the potential of the inks for dysphagic diets. The combination of 0.2 g/100 g HAG, 2 g/100 g LAG, and 2 g/100 g GL displayed the optimal printing quality, self-supporting ability, and stability. Concomitantly, it had exceptional water holding capacity and water content. The feasibility of inks as dysphagia diets was evaluated using IDDSI tests, which showed HAGLAGGL can be classified as level 4-puree/extremely thick foods and was specifically designed for dysphagic individuals. Radical scavenging assays and <em>in vitro</em> digestion simulations demonstrated the HAGLAGGL possessed substantial antioxidant capabilities and maximally enhanced the bioaccessibility of luteolin. Correlation analysis showed quite significant difference between the control and HAGLAGGL. These findings underscore the importance of precise colloidal content and types in ensuring optimal printability in 3D printing applications, and provide insights on the development of attractive 3D printing dysphagia diets.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117115"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.lwt.2024.117120
Su Zhang , Zihao Zhang , Miao Wang , Junqiang Jia , Qiongying Wu
The effects of rice bran soluble dietary fiber (RBSDF) on the physicochemical properties of frozen dough and the quality of steamed bread were investigated. Moderate levels of RBSDF (145 and 165 μg/g) reinforced the dough rheological properties and increase the contents of the disulfide bonds, while higher levels (185 and 205 μg/g) adversely affected the rheological properties and the contents of the disulfide bonds. Microstructure observation showed that the frozen dough with adding 145 and 165 μg/g RBSDF had more uniform pores and fewer exposed starch granules. A series of quality assessments showed that the moderate levels of RBSDF (145 and 165 μg/g) inhibited the starch recrystallization of frozen dough, and steamed breads from their frozen dough showed the increase in the sensory quality and antioxidant properties. When 145 μg/g RBSDF was added to dough, the steamed bread from its frozen dough gained the highest sensory evaluation score and the highest antioxidant activity, and had higher specific volume and lower water loss. Our studies suggest that the RBSDF can be utilized to develop the frozen dough products for improving their nutritional quality.
{"title":"Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread","authors":"Su Zhang , Zihao Zhang , Miao Wang , Junqiang Jia , Qiongying Wu","doi":"10.1016/j.lwt.2024.117120","DOIUrl":"10.1016/j.lwt.2024.117120","url":null,"abstract":"<div><div>The effects of rice bran soluble dietary fiber (RBSDF) on the physicochemical properties of frozen dough and the quality of steamed bread were investigated. Moderate levels of RBSDF (145 and 165 μg/g) reinforced the dough rheological properties and increase the contents of the disulfide bonds, while higher levels (185 and 205 μg/g) adversely affected the rheological properties and the contents of the disulfide bonds. Microstructure observation showed that the frozen dough with adding 145 and 165 μg/g RBSDF had more uniform pores and fewer exposed starch granules. A series of quality assessments showed that the moderate levels of RBSDF (145 and 165 μg/g) inhibited the starch recrystallization of frozen dough, and steamed breads from their frozen dough showed the increase in the sensory quality and antioxidant properties. When 145 μg/g RBSDF was added to dough, the steamed bread from its frozen dough gained the highest sensory evaluation score and the highest antioxidant activity, and had higher specific volume and lower water loss. Our studies suggest that the RBSDF can be utilized to develop the frozen dough products for improving their nutritional quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117120"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-26DOI: 10.1016/j.lwt.2024.117118
Tengwen Chang , Zicheng Yi , Danyang Ma , Bangzhu Peng , Yang Luo , Na Liu , Caihong Li , Qian Ge
This study explored the effects of branched-chain amino acid (leucine, isoleucine, valine, and threonine) supplementation on the aroma development of Vidal icewine, fermented separately using commercial Saccharomyces cerevisiae (F33) and non-Saccharomyces (Hanseniaspora uvarum, Hu) yeast. The results indicated that Hu played a pivotal role in enhancing aromatic complexity by producing higher concentrations of esters, medium-chain fatty acids, and terpenes. Particularly, samples with L-isoleucine (1.0 g/L) and L-threonine (1.0 g/L) significantly increased key compounds such as beta-damascenone, isoamyl acetate, and phenethyl acetate, resulting in pronounced floral, fruity, and honey-like aromas. Conversely, during F33 fermentation, samples with added valine (1.0 g/L), threonine (1.4 g/L), and L-leucine (0.6 g/L) exhibited higher concentrations of higher alcohols and ethyl esters, crucial for delivering floral-fruity aromas. These findings suggest that precisely controlling the supply of amino acids during fermentation, through the selection of appropriate yeast strains and amino acid types, can effectively control the aromatic properties of icewine. This study offers new insights for improving icewine quality.
{"title":"Impact of amino acid supplementation on aroma development in vidal icewine: A comparative study of Saccharomyces and Non-Saccharomyces fermentations","authors":"Tengwen Chang , Zicheng Yi , Danyang Ma , Bangzhu Peng , Yang Luo , Na Liu , Caihong Li , Qian Ge","doi":"10.1016/j.lwt.2024.117118","DOIUrl":"10.1016/j.lwt.2024.117118","url":null,"abstract":"<div><div>This study explored the effects of branched-chain amino acid (leucine, isoleucine, valine, and threonine) supplementation on the aroma development of Vidal icewine, fermented separately using commercial <em>Saccharomyces cerevisiae</em> (F33) and non-<em>Saccharomyces</em> (<em>Hanseniaspora uvarum</em>, Hu) yeast. The results indicated that Hu played a pivotal role in enhancing aromatic complexity by producing higher concentrations of esters, medium-chain fatty acids, and terpenes. Particularly, samples with L-isoleucine (1.0 g/L) and L-threonine (1.0 g/L) significantly increased key compounds such as beta-damascenone, isoamyl acetate, and phenethyl acetate, resulting in pronounced floral, fruity, and honey-like aromas. Conversely, during F33 fermentation, samples with added valine (1.0 g/L), threonine (1.4 g/L), and L-leucine (0.6 g/L) exhibited higher concentrations of higher alcohols and ethyl esters, crucial for delivering floral-fruity aromas. These findings suggest that precisely controlling the supply of amino acids during fermentation, through the selection of appropriate yeast strains and amino acid types, can effectively control the aromatic properties of icewine. This study offers new insights for improving icewine quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117118"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-25DOI: 10.1016/j.lwt.2024.117105
Fernando E. Alejandro Ruiz , Julio F. Ortega Jácome , Diana Celi , Maria G. Granda Albuja , Silvana Granda-Albuja , Lucía Ramírez-Cárdenas , José R. Mora , Andrés S. Lagos , Eduardo Tejera , José M. Álvarez-Suárez
Andean blueberry (Vaccinium floribundum Kunth) wine, produced in the high Andean regions of Ecuador, presents a novel and promising alternative to traditional grape wines. This study aimed to characterize its physicochemical properties and chemical composition, as well as the effect of bottle storage aging on these characteristics. Results showed color shifted from deep red to yellow, over 24 months of bottle storage, reflecting changes in phenolic compounds. During storage, pH, titratable acidity, and sugar content decreased. Total phenolic content and anthocyanins decreased initially but stabilized after the first year. Antioxidant activity, measured by FRAP, increased over time, indicating potential health benefits. LC-MS/MS analysis revealed a complex phenolic profile, including anthocyanins, procyanidins, quercetin derivatives, and chlorogenic acid. This study provides new insights into the evolution of Andean blueberry wine during bottling, demonstrating that its chemical evolution is similar to that observed in blueberry wines from other varieties and geographical regions. Notably, this investigation extends beyond the previously reported 12-month stability studies for these wines, analyzing physicochemical properties and stability for up to 24 months of bottle storage. Future research could explore the effects of longer aging periods and various winemaking techniques to further enhance the wine's quality and appeal.
{"title":"Effect of bottle storage on the color, chemical composition, antioxidant activity, and physicochemical parameters of wild Andean blueberry (mortiño) wine","authors":"Fernando E. Alejandro Ruiz , Julio F. Ortega Jácome , Diana Celi , Maria G. Granda Albuja , Silvana Granda-Albuja , Lucía Ramírez-Cárdenas , José R. Mora , Andrés S. Lagos , Eduardo Tejera , José M. Álvarez-Suárez","doi":"10.1016/j.lwt.2024.117105","DOIUrl":"10.1016/j.lwt.2024.117105","url":null,"abstract":"<div><div>Andean blueberry (<em>Vaccinium floribundum</em> Kunth) wine, produced in the high Andean regions of Ecuador, presents a novel and promising alternative to traditional grape wines. This study aimed to characterize its physicochemical properties and chemical composition, as well as the effect of bottle storage aging on these characteristics. Results showed color shifted from deep red to yellow, over 24 months of bottle storage, reflecting changes in phenolic compounds. During storage, pH, titratable acidity, and sugar content decreased. Total phenolic content and anthocyanins decreased initially but stabilized after the first year. Antioxidant activity, measured by FRAP, increased over time, indicating potential health benefits. LC-MS/MS analysis revealed a complex phenolic profile, including anthocyanins, procyanidins, quercetin derivatives, and chlorogenic acid. This study provides new insights into the evolution of Andean blueberry wine during bottling, demonstrating that its chemical evolution is similar to that observed in blueberry wines from other varieties and geographical regions. Notably, this investigation extends beyond the previously reported 12-month stability studies for these wines, analyzing physicochemical properties and stability for up to 24 months of bottle storage. Future research could explore the effects of longer aging periods and various winemaking techniques to further enhance the wine's quality and appeal.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117105"},"PeriodicalIF":6.0,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-25DOI: 10.1016/j.lwt.2024.117109
Xuejiao Liu , Jinshan Zhao , Jinhong Zang , Chuantao Peng , Liangtao Lv , Zhaojie Li
This research examined the effects of acid stress on the physiological and antioxidant activity of Lactobacillus plantarum 120 (Lp-120) and explored its underlying mechanisms. The results revealed that the survival rates of the strain significantly decreased as the pH decreased from 5.5 to 4.5. Meanwhile, the ATP concentrations of the strain decreased from 0.51 to 0.12, and the reactive oxygen species levels rose 1.26-fold with a decrease in pH. However, as the pH decreased, the free radical (DPPH, O2−, and OH−) scavenging activity, reducing power, superoxide dismutase, glutathione peroxidase activities, and the total antioxidant capacities of Lp-120 all increased (P< 0.05). Among them, the DPPH scavenging power and superoxide radical scavenging power reached the highest value of 35.5% and 30.74% respectively at pH 4.5, and the hydroxyl radical scavenging power reached the highest value of 53.2% at pH 5.0, which indicated that appropriate acid stress could improve the antioxidant activities of the strain. Transcriptomics data showed that the expression levels of genes (ndh, trxA, etc.) were upregulated (0.39–10.54-fold) under acid stress, which related to the “NADH oxidase/NADH peroxidase” system, glutaredoxin system and thioredoxin system. Taken altogether, this study brought valuable insights for enhancing the antioxidant activities of Lp-120 and provided valuable information on the application of Lactobacillus plantarum as antioxidant starter cultures in fermented foods.
{"title":"Integrated analysis of physiology, antioxidant activity and transcriptomic of Lactobacillus plantarum 120 in response to acid stress","authors":"Xuejiao Liu , Jinshan Zhao , Jinhong Zang , Chuantao Peng , Liangtao Lv , Zhaojie Li","doi":"10.1016/j.lwt.2024.117109","DOIUrl":"10.1016/j.lwt.2024.117109","url":null,"abstract":"<div><div>This research examined the effects of acid stress on the physiological and antioxidant activity of <em>Lactobacillus plantarum</em> 120 (Lp-120) and explored its underlying mechanisms. The results revealed that the survival rates of the strain significantly decreased as the pH decreased from 5.5 to 4.5. Meanwhile, the ATP concentrations of the strain decreased from 0.51 to 0.12, and the reactive oxygen species levels rose 1.26-fold with a decrease in pH. However, as the pH decreased, the free radical (DPPH, O<sub>2</sub><sup>−</sup>, and OH<sup>−</sup>) scavenging activity, reducing power, superoxide dismutase, glutathione peroxidase activities, and the total antioxidant capacities of Lp-120 all increased (<em>P</em> <em><</em> 0.05). Among them, the DPPH scavenging power and superoxide radical scavenging power reached the highest value of 35.5% and 30.74% respectively at pH 4.5, and the hydroxyl radical scavenging power reached the highest value of 53.2% at pH 5.0, which indicated that appropriate acid stress could improve the antioxidant activities of the strain. Transcriptomics data showed that the expression levels of genes (<em>ndh</em>, <em>trxA</em>, etc.) were upregulated (0.39–10.54-fold) under acid stress, which related to the “NADH oxidase/NADH peroxidase” system, glutaredoxin system and thioredoxin system. Taken altogether, this study brought valuable insights for enhancing the antioxidant activities of Lp-120 and provided valuable information on the application of <em>Lactobacillus plantarum</em> as antioxidant starter cultures in fermented foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117109"},"PeriodicalIF":6.0,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-24DOI: 10.1016/j.lwt.2024.117107
Fatma Al , Guliz Haskaraca, Semanur Yildiz
This study investigates the use of ultrasound-assisted chilling (at 80% amplitude for durations ranging from 0 to 5 min) and varying chlorine (NaClO) concentrations (0%, 2%, and 5%) to reduce Salmonella Typhimurium and Escherichia coli on poultry meat while assessing its impact on chicken breast physicochemical properties. Treatment of 5% NaClO with 5 min ultrasound exposure resulted in reductions of 1.55 log CFU/g for S. Typhimurium and 2.29 log CFU/g for E. coli. Ideal inactivation conditions for achieving approximately a 1 log CFU/g reduction were identified as 5 min in 0% NaClO, 3 min in 2% NaClO, and 1 min in 5% NaClO, resulting in reduction levels of 0.17, 1.32, and 1.01 log CFU/g for S. Typhimurium, and 0.54, 1.44, and 1.21 log CFU/g for E. coli, respectively. Ultrasound treatment increased the whitening of chicken meat (p < 0.05), particularly with longer treatment durations, but had no impact on other tested quality parameters (p > 0.05). Ultrasound combined with NaClO was more effective at inactivating microorganisms than either method alone, while preserving meat quality. Notably, 3 min of ultrasound in 2% NaClO significantly reduced microbial contamination while minimizing NaClO use, offering an environmentally friendly and effective approach for enhancing food safety during poultry chilling.
{"title":"Ultrasound-assisted chilling to minimize sodium hypochlorite use while reducing pathogens and preserving quality in chicken breast meat","authors":"Fatma Al , Guliz Haskaraca, Semanur Yildiz","doi":"10.1016/j.lwt.2024.117107","DOIUrl":"10.1016/j.lwt.2024.117107","url":null,"abstract":"<div><div>This study investigates the use of ultrasound-assisted chilling (at 80% amplitude for durations ranging from 0 to 5 min) and varying chlorine (NaClO) concentrations (0%, 2%, and 5%) to reduce <em>Salmonella</em> Typhimurium and <em>Escherichia coli</em> on poultry meat while assessing its impact on chicken breast physicochemical properties. Treatment of 5% NaClO with 5 min ultrasound exposure resulted in reductions of 1.55 log CFU/g for <em>S.</em> Typhimurium and 2.29 log CFU/g for <em>E. coli</em>. Ideal inactivation conditions for achieving approximately a 1 log CFU/g reduction were identified as 5 min in 0% NaClO, 3 min in 2% NaClO, and 1 min in 5% NaClO, resulting in reduction levels of 0.17, 1.32, and 1.01 log CFU/g for <em>S.</em> Typhimurium, and 0.54, 1.44, and 1.21 log CFU/g for <em>E. coli</em>, respectively. Ultrasound treatment increased the whitening of chicken meat (p < 0.05), particularly with longer treatment durations, but had no impact on other tested quality parameters (p > 0.05). Ultrasound combined with NaClO was more effective at inactivating microorganisms than either method alone, while preserving meat quality. Notably, 3 min of ultrasound in 2% NaClO significantly reduced microbial contamination while minimizing NaClO use, offering an environmentally friendly and effective approach for enhancing food safety during poultry chilling.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117107"},"PeriodicalIF":6.0,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142719799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-24DOI: 10.1016/j.lwt.2024.117108
Song Zhang , Chenyu Zhang , Xinyi Liu , Jun Liu , Qinlu Lin , Xiaofang Zeng , Dong Lu , Xiang Zhou
Herein, multi-omics approaches were employed to investigate the relationship between mycelia morphology and biosynthesis of Monascus pigments (MPs) during submerged fermentation of Monascus purpureus. Through heavy ion beam irradiation, eleven mutants with diverse mycelial morphologies and MPs productions were generated. Genome resequencing analysis revealed that the autologous genes of these mutants were primarily enriched in pathways associated with histone ubiquitination and methylation. Among them, M. purpureus ZS exhibited a 2.49-fold increase in MPs production and distinct mycelia morphology compared to the parent strain, thus it was selected for transcriptomic and metabolomic analyses. The results revealed showed significant alterations in lysine metabolism, lipid metabolism, as well as cell wall and membrane components. Additionally, upregulated CoA biosynthesis along with type I polyketide structures and the genetic cluster responsible for MPs biosynthesis facilitated accumulation of MPs. These findings provide a theoretical foundation for morphological engineering of Monascus while offering novel strategies to achieve higher levels of MPs production during submerged fermentation.
{"title":"Preliminary exploration of the mechanisms underlying morphology engineering of Monascus purpureus during submerged fermentation via multi-omics approaches","authors":"Song Zhang , Chenyu Zhang , Xinyi Liu , Jun Liu , Qinlu Lin , Xiaofang Zeng , Dong Lu , Xiang Zhou","doi":"10.1016/j.lwt.2024.117108","DOIUrl":"10.1016/j.lwt.2024.117108","url":null,"abstract":"<div><div>Herein, multi-omics approaches were employed to investigate the relationship between mycelia morphology and biosynthesis of <em>Monascus</em> pigments (MPs) during submerged fermentation of <em>Monascus purpureus</em>. Through heavy ion beam irradiation, eleven mutants with diverse mycelial morphologies and MPs productions were generated. Genome resequencing analysis revealed that the autologous genes of these mutants were primarily enriched in pathways associated with histone ubiquitination and methylation. Among them, <em>M. purpureus</em> ZS exhibited a 2.49-fold increase in MPs production and distinct mycelia morphology compared to the parent strain, thus it was selected for transcriptomic and metabolomic analyses. The results revealed showed significant alterations in lysine metabolism, lipid metabolism, as well as cell wall and membrane components. Additionally, upregulated CoA biosynthesis along with type I polyketide structures and the genetic cluster responsible for MPs biosynthesis facilitated accumulation of MPs. These findings provide a theoretical foundation for morphological engineering of <em>Monascus</em> while offering novel strategies to achieve higher levels of MPs production during submerged fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117108"},"PeriodicalIF":6.0,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757181","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号