LWT - Food Science and Technology最新文献_第3页

Mechanistic and multi-parametric insights into preserving nutritional, bioactive, and flavor attributes of daylily (Hemerocallis citrina): A comparative evaluation of freeze-drying, hot-air drying, and sun drying

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117510

Yuwen Mu , Bohua Zhang , Chaozhen Zeng , Tiandi Zhu , Shenghai Hu

This study offers a comparative evaluation of freeze-drying (FD), hot-air drying (HD), and traditional sun drying (SD) on the physicochemical properties of Hemerocallis citrina Baroni cultivars, aiming to address a critical gap in postharvest processing optimization. By systematically assessing multiple quality parameters—nutritional composition, bioactive compound retention, antioxidant capacity, and flavor profiles—this work highlights the distinct benefits of each drying technique. FD preserved thermolabile compounds most effectively across both cultivars, maintaining significantly higher levels of essential nutrients (total sugars, soluble proteins, ascorbic acid) and bioactive compounds. In MLHH, FD retained superior levels of polyphenols (5.58 mg/g), flavonoids (1.72 mg/g), and carotenoids (54.70 μg/g) compared to HD (4.80, 1.28, 11.62 mg/g) and SD (3.10, 0.49, 7.45 mg/g). XHH showed even higher retention under FD for these compounds, with polyphenols reaching 7.15 mg/g and flavonoids at 2.37 mg/g. These enhanced bioactive contents corresponded to superior antioxidant activity, particularly in XHH where FD achieved 84.60% ABTS radical scavenging compared to HD (43.18%) and SD (76.44%). While SD demonstrated superior flavor development, yielding the highest volatile compound content in XHH (69.01 mg/kg vs. FD: 16.02, HD: 15.84 mg/kg), HD showed selective advantages in mineral retention, particularly for calcium in MLHH (HD: 4025 mg/g, FD: 3537 mg/g, SD: 3225 mg/g). This comprehensive analysis thus establishes evidence-based guidelines for tailoring drying protocols according to specific quality requirements, facilitating targeted approaches in functional food development and nutraceutical manufacturing.

{"title":"Mechanistic and multi-parametric insights into preserving nutritional, bioactive, and flavor attributes of daylily (Hemerocallis citrina): A comparative evaluation of freeze-drying, hot-air drying, and sun drying","authors":"Yuwen Mu , Bohua Zhang , Chaozhen Zeng , Tiandi Zhu , Shenghai Hu","doi":"10.1016/j.lwt.2025.117510","DOIUrl":"10.1016/j.lwt.2025.117510","url":null,"abstract":"<div><div>This study offers a comparative evaluation of freeze-drying (FD), hot-air drying (HD), and traditional sun drying (SD) on the physicochemical properties of <em>Hemerocallis citrina</em> Baroni cultivars, aiming to address a critical gap in postharvest processing optimization. By systematically assessing multiple quality parameters—nutritional composition, bioactive compound retention, antioxidant capacity, and flavor profiles—this work highlights the distinct benefits of each drying technique. FD preserved thermolabile compounds most effectively across both cultivars, maintaining significantly higher levels of essential nutrients (total sugars, soluble proteins, ascorbic acid) and bioactive compounds. In MLHH, FD retained superior levels of polyphenols (5.58 mg/g), flavonoids (1.72 mg/g), and carotenoids (54.70 μg/g) compared to HD (4.80, 1.28, 11.62 mg/g) and SD (3.10, 0.49, 7.45 mg/g). XHH showed even higher retention under FD for these compounds, with polyphenols reaching 7.15 mg/g and flavonoids at 2.37 mg/g. These enhanced bioactive contents corresponded to superior antioxidant activity, particularly in XHH where FD achieved 84.60% ABTS radical scavenging compared to HD (43.18%) and SD (76.44%). While SD demonstrated superior flavor development, yielding the highest volatile compound content in XHH (69.01 mg/kg vs. FD: 16.02, HD: 15.84 mg/kg), HD showed selective advantages in mineral retention, particularly for calcium in MLHH (HD: 4025 mg/g, FD: 3537 mg/g, SD: 3225 mg/g). This comprehensive analysis thus establishes evidence-based guidelines for tailoring drying protocols according to specific quality requirements, facilitating targeted approaches in functional food development and nutraceutical manufacturing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117510"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403389","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}

引用次数: 0

Niche partitioning association of fungal species and mycotoxin contamination in stored corn grains

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117478

Ruihu Wang , Mengmeng Li , Hongtao Wu , Sucheng Zhang , Erqi Guan , Sherif Ramzy Mohamed , Ke Bian

An amplicon sequence analysis of fungi was performed in traditional farmers’ corn storage silos structures. The niche partitioning association was analyzed by the correlations in fungal abundance between co-existing fungal species. We investigated the changes of mycotoxins in stored corn with different initial mycotoxin content under different storage conditions. There were significant differences in the fungal communities of the corn samples, which were significantly influenced by the initial mycotoxin content. Fusarium guttiforme exhibited a positive correlation with few fungal species, there were 10 species in COL and 2 species in CIL, which may result in decreased production of FB₁. The positive or absence of correlations among fungal species indicates lower mycotoxin production. In storage, the content of mycotoxins increased, the maximum FB₁ content reached 6944.24 μg/kg. Before storage, it was necessary to sort the corn according to the initial mycotoxins content. There was a high correlation between mycotoxin content, environmental factors, and mycotoxin-producing fungi. The relatively few changes of the environmental factors and mycotoxin-producing fungi may lead to less mycotoxins. This study offers theoretical justification for the prediction of fungal disease incidence, mycotoxins production and control.

{"title":"Niche partitioning association of fungal species and mycotoxin contamination in stored corn grains","authors":"Ruihu Wang , Mengmeng Li , Hongtao Wu , Sucheng Zhang , Erqi Guan , Sherif Ramzy Mohamed , Ke Bian","doi":"10.1016/j.lwt.2025.117478","DOIUrl":"10.1016/j.lwt.2025.117478","url":null,"abstract":"<div><div>An amplicon sequence analysis of fungi was performed in traditional farmers’ corn storage silos structures. The niche partitioning association was analyzed by the correlations in fungal abundance between co-existing fungal species. We investigated the changes of mycotoxins in stored corn with different initial mycotoxin content under different storage conditions. There were significant differences in the fungal communities of the corn samples, which were significantly influenced by the initial mycotoxin content. <em>Fusarium guttiforme</em> exhibited a positive correlation with few fungal species, there were 10 species in COL and 2 species in CIL, which may result in decreased production of FB<sub>1</sub>. The positive or absence of correlations among fungal species indicates lower mycotoxin production. In storage, the content of mycotoxins increased, the maximum FB<sub>1</sub> content reached 6944.24 μg/kg. Before storage, it was necessary to sort the corn according to the initial mycotoxins content. There was a high correlation between mycotoxin content, environmental factors, and mycotoxin-producing fungi. The relatively few changes of the environmental factors and mycotoxin-producing fungi may lead to less mycotoxins. This study offers theoretical justification for the prediction of fungal disease incidence, mycotoxins production and control.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117478"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403390","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}

引用次数: 0

Effects of tannic acid modifying propylene glycol alginate as surface stabilizers on the emulsification stability of Trichosanthes kirilowii seed oil diacylglycerol

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117506

Mengting Yuan , Ling Zhou , Meng Jiang, Bingbing Zhao, Chihan Ding, Bulei Sheng, Sihan Chen, Juhua Wang, Xiuheng Xue

In this study, Trichosanthes kirilowii seed oil diglyceride (DAG) emulsion was prepared by using tannic acid (TA), propylene glycol alginate (PGA) and diglycerides, and the TA-PGA composite was used as a surface stabilizer for DAG. The results showed that the TA-PGA composite prepared at pH 4.0 and the mass ratio of TA to PGA of 0.8 could achieve an embedding rate of 70.5% for Trichosanthes kirilowii seed oil DAG. The particle size of the emulsion under these conditions was 13.8 μm, and the surface potential was −28.8 mV. This result indicates that the TA-PGA composite-embedded DAG emulsion improves the emulsification and oxidative stability of DGA, and provides an innovative approach for expanding the potential applications of Trichosanthes kirilowii seed oil DAG in the food industry.

引用次数: 0

Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties 利用乳酸菌和巴氏醋酸杆菌三培养基共同发酵枣泥：洞察其营养、感官、挥发性和非挥发性代谢组学及理化特性

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117431

Turkson Antwi Boasiako , Isaac Duah Boateng , Yongkun Ma

Jujubes (Ziziphus jujuba Mill), renowned for their abundance of bioactive compounds, have historically been underutilized due to their undesirable sensory and limited shelf life when fresh. This research aimed to comprehensively evaluate various aspects resulting from multispecies 8-day fermentation involving Lactobacillus strains and Acetobacter pasteurianus. Co-fermented purees had enhanced taste from sensory analysis, with specific strains preferred. The study also found significant nutritional enhancements in total protein, vitamin C, beta-glucan, and beta-carotenoid levels while reducing antinutrients: oxalates and phytates. The research highlights the importance of mixed fermentation in jujube fruit cultivation. Proline underwent major biological changes in all tricultured purees with the extraordinary formation of Methionine in triculture: Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus (0.88 ± 0.06 mg/100 g FW). Phenolic compounds profiled revealed significant levels of anthocyanins in tricultural Lactobacillus casei, Lactobacillus helveticus and Acetobacter pasteurianus (50.20 mg/100 g FW), and JLcLpAp (32.33 mg/100 g FW) with a zero detection of cyanidin-3-O-rutinoside, peonidin-3-O-glucoside and peonidin-3,5-diglucoside in triculture: Lactobacillus helveticus, Lactobacillus plantarum and Acetobacter pasteurianus however with unique evolution of p-coumaric acid. Principal component analysis (PCA) and Volcano plot analyses confirmed significant metabolomic differentiation between fermented and control samples, highlighting the role of fermentation duration and microbial composition.

{"title":"Valorization of jujube puree using lactic acid bacteria and Acetobacter pasteurianus tri-cultured co-fermentation matrix: Insight into their nutritional, sensory, volatile and non-volatile metabolomics, and physicochemical properties","authors":"Turkson Antwi Boasiako , Isaac Duah Boateng , Yongkun Ma","doi":"10.1016/j.lwt.2025.117431","DOIUrl":"10.1016/j.lwt.2025.117431","url":null,"abstract":"<div><div>Jujubes (<em>Ziziphus jujuba</em> Mill), renowned for their abundance of bioactive compounds, have historically been underutilized due to their undesirable sensory and limited shelf life when fresh. This research aimed to comprehensively evaluate various aspects resulting from multispecies 8-day fermentation involving <em>Lactobacillus</em> strains and <em>Acetobacter pasteurianus</em>. Co-fermented purees had enhanced taste from sensory analysis, with specific strains preferred. The study also found significant nutritional enhancements in total protein, vitamin C, beta-glucan, and beta-carotenoid levels while reducing antinutrients: oxalates and phytates. The research highlights the importance of mixed fermentation in jujube fruit cultivation. Proline underwent major biological changes in all tricultured purees with the extraordinary formation of Methionine in triculture: <em>Lactobacillus casei</em>, <em>Lactobacillus plantarum</em>, and <em>Acetobacter pasteurianus</em> (0.88 ± 0.06 mg/100 g FW). Phenolic compounds profiled revealed significant levels of anthocyanins in tricultural <em>Lactobacillus casei</em>, <em>Lactobacillus helveticus</em> and <em>Acetobacter pasteurianus</em> (50.20 mg/100 g FW), and JLcLpAp (32.33 mg/100 g FW) with a zero detection of cyanidin-3-O-rutinoside, peonidin-3-O-glucoside and peonidin-3,5-diglucoside in triculture: <em>Lactobacillus helveticus</em>, <em>Lactobacillus plantarum</em> and <em>Acetobacter pasteurianus</em> however with unique evolution of <em>p</em>-coumaric acid. Principal component analysis (PCA) and Volcano plot analyses confirmed significant metabolomic differentiation between fermented and control samples, highlighting the role of fermentation duration and microbial composition.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117431"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420875","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}

引用次数: 0

Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117492

María Luisa Timón , Raquel Manzano , María Jesús Martín-Mateos , Miriam Sánchez-Ordóñez , Belen Godoy , María Rosario Ramírez-Bernabé

This study evaluates the impact of incorporating high hydrostatic pressure-treated white grape pomace (WGP) into pork burgers on the formation of polycyclic aromatic hydrocarbons (PAHs) during barbecue cooking. Five formulations were tested: a control, a commercial sample with sulphites, and three with increasing levels of WGP (0.5%, 1%, 3%). The burgers were cooked over charcoal briquettes, and changes in lipid oxidation, volatile compound profiles, and PAH content were analyzed. Results demonstrated that WGP significantly reduced PAH levels, particularly phenanthrene and fluorene, compared to the control, without altering the proximate composition, color, or lipid oxidation. The proportion of C18:3 fatty acids also increased with higher WGP levels, with 3% pomace showing the highest values. In total, 74 volatile compounds were identified, including aldehydes, ketones, acids, and alcohols, mainly derived from fatty acid oxidation. Commercial burgers had the highest levels of aldehydes like hexanal and nonanal, and alcohols such as 2-isopropyl-5-methyl-1-hexanol. Terpenes like α-pinene and D-limonene, from added spices, were also more abundant in commercial burgers. No significant differences were found in these compounds between control and pomace-added samples. Overall, WGP reduces PAH formation while preserving the burgers' physicochemical properties, offering a promising approach to enhancing the safety and quality of grilled meat.

{"title":"Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace","authors":"María Luisa Timón , Raquel Manzano , María Jesús Martín-Mateos , Miriam Sánchez-Ordóñez , Belen Godoy , María Rosario Ramírez-Bernabé","doi":"10.1016/j.lwt.2025.117492","DOIUrl":"10.1016/j.lwt.2025.117492","url":null,"abstract":"<div><div>This study evaluates the impact of incorporating high hydrostatic pressure-treated white grape pomace (WGP) into pork burgers on the formation of polycyclic aromatic hydrocarbons (PAHs) during barbecue cooking. Five formulations were tested: a control, a commercial sample with sulphites, and three with increasing levels of WGP (0.5%, 1%, 3%). The burgers were cooked over charcoal briquettes, and changes in lipid oxidation, volatile compound profiles, and PAH content were analyzed. Results demonstrated that WGP significantly reduced PAH levels, particularly phenanthrene and fluorene, compared to the control, without altering the proximate composition, color, or lipid oxidation. The proportion of C18:3 fatty acids also increased with higher WGP levels, with 3% pomace showing the highest values. In total, 74 volatile compounds were identified, including aldehydes, ketones, acids, and alcohols, mainly derived from fatty acid oxidation. Commercial burgers had the highest levels of aldehydes like hexanal and nonanal, and alcohols such as 2-isopropyl-5-methyl-1-hexanol. Terpenes like α-pinene and D-limonene, from added spices, were also more abundant in commercial burgers. No significant differences were found in these compounds between control and pomace-added samples. Overall, WGP reduces PAH formation while preserving the burgers' physicochemical properties, offering a promising approach to enhancing the safety and quality of grilled meat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117492"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143427863","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}

引用次数: 0

Biosorption in brewer's spent yeast followed by freeze-drying: A promising strategy to protect vitamin C

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117494

Julia Cristina José, Beatriz Caliman Soares, Tatielly de Jesus Costa, Ramon Peres Brexó, Marcelo Thomazini, Milena Martelli Tosi, Carmen Sílvia Favaro-Trindade

This study aimed to evaluate the use of a new strategy to protect and preserve vitamin C, considering its instability. The biosorption was applied using alkaline-modified (AY) and 'in natura' (Y) brewer's spent yeast (BSY) followed by freeze-drying. For this purpose, vitamin C was incorporated into the biomass, and an optimization study of biosorption was conducted to achieve the maximum sorption capacity and elucidate the interactions between them. The sorbent dosage, pH, kinetics, and initial concentration were varied, and isotherm models, including the Langmuir, Freundlich, Dubinin–Radushkevich, Sips, and Temkin models, were applied to the experimental data. A favorable sorption process was observed for both materials, and the Sips model presented the best fit, indicating that both chemical and physical interactions occur between vitamin C and BSY. The experimental and theoretical sorption capacities obtained were similar (SC_exp = 19.11 ± 0.97 mg/g and q_m = 17.84 ± 1.11 mg/g for Y and SC_exp = 18.11 ± 2.77 mg/g and q_m = 17.84 ± 0.96 mg/g for AY). The particles before and after incorporation were characterized by confocal laser scanning microscopy, FT-IR, zeta potential, moisture, and water activity, which provided evidence of the presence of vitamin C in BSY and helped elucidate the differences observed between the Y and AY results. The stability of the particles was also evaluated, which revealed that the concentration of vitamin C after 35 days decreased by 38.83 ± 1.21% for Y and 35.29 ± 0.29% for AY. These results indicate that both materials have advantages in biosorption tests; therefore, this innovative and sustainable study uses byproducts to incorporate nutrients and reduce their degradation.

{"title":"Biosorption in brewer's spent yeast followed by freeze-drying: A promising strategy to protect vitamin C","authors":"Julia Cristina José, Beatriz Caliman Soares, Tatielly de Jesus Costa, Ramon Peres Brexó, Marcelo Thomazini, Milena Martelli Tosi, Carmen Sílvia Favaro-Trindade","doi":"10.1016/j.lwt.2025.117494","DOIUrl":"10.1016/j.lwt.2025.117494","url":null,"abstract":"<div><div>This study aimed to evaluate the use of a new strategy to protect and preserve vitamin C, considering its instability. The biosorption was applied using alkaline-modified (AY) and 'in natura' (Y) brewer's spent yeast (BSY) followed by freeze-drying. For this purpose, vitamin C was incorporated into the biomass, and an optimization study of biosorption was conducted to achieve the maximum sorption capacity and elucidate the interactions between them. The sorbent dosage, pH, kinetics, and initial concentration were varied, and isotherm models, including the Langmuir, Freundlich, Dubinin–Radushkevich, Sips, and Temkin models, were applied to the experimental data. A favorable sorption process was observed for both materials, and the Sips model presented the best fit, indicating that both chemical and physical interactions occur between vitamin C and BSY. The experimental and theoretical sorption capacities obtained were similar (SC<sub>exp</sub> = 19.11 ± 0.97 mg/g and q<sub>m</sub> = 17.84 ± 1.11 mg/g for Y and SC<sub>exp</sub> = 18.11 ± 2.77 mg/g and q<sub>m</sub> = 17.84 ± 0.96 mg/g for AY). The particles before and after incorporation were characterized by confocal laser scanning microscopy, FT-IR, zeta potential, moisture, and water activity, which provided evidence of the presence of vitamin C in BSY and helped elucidate the differences observed between the Y and AY results. The stability of the particles was also evaluated, which revealed that the concentration of vitamin C after 35 days decreased by 38.83 ± 1.21% for Y and 35.29 ± 0.29% for AY. These results indicate that both materials have advantages in biosorption tests; therefore, this innovative and sustainable study uses byproducts to incorporate nutrients and reduce their degradation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117494"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143403391","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}

引用次数: 0

Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi 草鱼皮防冻肽对冷冻鱼糜保护作用的研究

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117471

Xin Peng , Jian Mei , Li Zhao , Yuqing Wei , Kai Liu , Shiyu Zhong , Jiamin Hu , Meilan Yuan

This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca²⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.

{"title":"Investigation of the protective effects of antifreeze peptides from grass carp skin on frozen surimi","authors":"Xin Peng , Jian Mei , Li Zhao , Yuqing Wei , Kai Liu , Shiyu Zhong , Jiamin Hu , Meilan Yuan","doi":"10.1016/j.lwt.2025.117471","DOIUrl":"10.1016/j.lwt.2025.117471","url":null,"abstract":"<div><div>This study investigated the protective effects of antifreeze peptides (CSAFPs), derived from enzymatic hydrolysis of grass carp skin, on frozen surimi. CSAFPs were incorporated into surimi at concentrations ranging from 0.01% to 0.5%, and their influence on the myofibrillar protein (MP) properties and textural characteristics of surimi gel during frozen storage was assessed. The results showed that CSAFPs enhanced the whiteness of surimi gel and alleviated the decline in salt-soluble protein content, sulfhydryl group levels, and Ca<sup>2</sup>⁺-ATPase activity. Furthermore, CSAFPs inhibited the increase in carbonyl content and surface hydrophobicity, suggesting their ability to minimize cryodamage to MP by reducing oxidation and denaturation, thereby preserving the spatial structure of MP. The cryoprotective effects of CSAFPs were dose-dependent, with the highest concentration (0.5%) achieving similar efficacy to the commercial antifreeze formulation (4% sucrose + 4% sorbitol). However, CSAFPs at concentrations of 0.1% or higher significantly reduced water-holding capacity, hardness, and recoverable springiness, while delaying the deterioration of these parameters during frozen storage. The microstructural analysis further corroborated these findings. In conclusion, CSAFPs demonstrate promising antifreeze effects in frozen surimi, although their impact on textural properties highlights the need for further research into the underlying mechanisms.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117471"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420759","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}

引用次数: 0

Novel quorum-sensing inhibitor peptide SF derived from Penaeus vannamei myosin inhibits biofilm formation and virulence factors in Vibrio parahaemolyticus 源自万年青肌球蛋白的新型法定量感应抑制剂肽 SF 可抑制副溶血性弧菌生物膜的形成和毒力因子的产生

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117542

Wenqi Yang , Shuilin Liu , Xueqing Liu , Shuo Yuan , Le An , Anqi Ren , Fengling Bai , Xinran Lv , Jianrong Li , Xuepeng Li , Yuqiong Meng , Rui Ma

Vibrio parahaemolyticus is a prevalent pathogen found in seafood. In this pathogen, biofilm production and virulence are regulated by the AI-2/LuxS quorum sensing (QS) system. However, little is known about any bioactive peptides that specifically target the AI-2/LuxS QS system in V. parahaemolyticus. In this study, a novel quorum-sensing inhibitor (QSI) — peptide Ser-Phe (SF) derived from hydrolyzed Penaeus vannamei myosin — was screened using molecular docking analysis. At sub-inhibitory concentrations (0.2, 0.6, 0.8, and 1.0 mg/mL), peptide SF effectively inhibited AI-2 activity and biofilm formation in V. parahaemolyticus (inhibition rate: 16.53–55.65% and 13.37–56.73%, respectively). Scanning electron microscopy demonstrated that biofilm structure was disrupted in V. parahaemolyticus treated with peptide SF. Additionally, 1.0 mg/mL peptide SF significantly decreased the secretion of extracellular polysaccharides (inhibition rate: 51.50%), lecithinase (36.51%), protease (39.03%), and diastase (44.93%) and inhibited swarming (49.06%) and swimming behavior (39.00%) in V. parahaemolyticus. The RT-qPCR showed that peptide SF could downregulate QS-related genes (luxS, luxP, aphA, and opaR), virulence factor-related genes (flaA, flgM, and toxR), and biofilm-related genes (cpsA and mshA) in V. parahaemolyticus. These results indicated that peptide SF may serve as a novel QSI for controlling biofilm formation and virulence factors production in V. parahaemolyticus.

{"title":"Novel quorum-sensing inhibitor peptide SF derived from Penaeus vannamei myosin inhibits biofilm formation and virulence factors in Vibrio parahaemolyticus","authors":"Wenqi Yang , Shuilin Liu , Xueqing Liu , Shuo Yuan , Le An , Anqi Ren , Fengling Bai , Xinran Lv , Jianrong Li , Xuepeng Li , Yuqiong Meng , Rui Ma","doi":"10.1016/j.lwt.2025.117542","DOIUrl":"10.1016/j.lwt.2025.117542","url":null,"abstract":"<div><div><em>Vibrio parahaemolyticus</em> is a prevalent pathogen found in seafood. In this pathogen, biofilm production and virulence are regulated by the AI-2/LuxS quorum sensing (QS) system. However, little is known about any bioactive peptides that specifically target the AI-2/LuxS QS system in <em>V. parahaemolyticus</em>. In this study, a novel quorum-sensing inhibitor (QSI) — peptide Ser-Phe (SF) derived from hydrolyzed <em>Penaeus vannamei</em> myosin — was screened using molecular docking analysis. At sub-inhibitory concentrations (0.2, 0.6, 0.8, and 1.0 mg/mL), peptide SF effectively inhibited AI-2 activity and biofilm formation in <em>V. parahaemolyticus</em> (inhibition rate: 16.53–55.65% and 13.37–56.73%, respectively). Scanning electron microscopy demonstrated that biofilm structure was disrupted in <em>V. parahaemolyticus</em> treated with peptide SF. Additionally, 1.0 mg/mL peptide SF significantly decreased the secretion of extracellular polysaccharides (inhibition rate: 51.50%), lecithinase (36.51%), protease (39.03%), and diastase (44.93%) and inhibited swarming (49.06%) and swimming behavior (39.00%) in <em>V. parahaemolyticus</em>. The RT-qPCR showed that peptide SF could downregulate QS-related genes (<em>luxS</em>, <em>luxP</em>, <em>aphA</em>, and <em>opaR</em>), virulence factor-related genes (<em>flaA, flgM,</em> and <em>toxR</em>), and biofilm-related genes (<em>cpsA</em> and <em>mshA</em>) in <em>V. parahaemolyticus</em>. These results indicated that peptide SF may serve as a novel QSI for controlling biofilm formation and virulence factors production in <em>V</em>. <em>parahaemolyticus</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117542"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420869","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}

引用次数: 0

Elucidating the binding mechanism of silver carp myosin to T-2 toxin using multi-spectroscopic analysis, molecular docking and molecular dynamics simulation

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117532

Yijia Deng , Rundong Wang , Manzhen Xu , Xuepeng Li , Yuhao Zhang , Ravi Gooneratne , Jianrong Li

Mycotoxin contamination is a potential hazard to aquatic product processing industry. T-2 toxin, mycotoxin produced by Fusarium, significantly affects the muscle structure of aquatic animal, resulting in reduced muscle quality and compromised food safety. The interaction mechanism between silver carp myosin and T-2 toxin was investigated using multi-spectroscopic analysis, molecular docking and molecular dynamics (MD) simulation methods. T-2 toxin binds to myosin through hydrophobic interaction, altering its secondary structure, by decreasing the α-helix content and increasing the β-sheet and β-turn formations, as revealed by circular dichroism analysis. UV–vis and fluorescence spectra revealed that T-2 toxin induced a reduction in the total sulfhydryl content and surface hydrophobicity of myosin. Furthermore, molecular docking indicated that T-2 entered the hydrophobic active pocket of myosin and formed a hydrogen bond with Thr-80 and Tyr-247. MD simulation confirmed that T-2 altered the actin-myosin structure, lead to increased fluctuations in root mean square deviation and radius of gyration values of the resulting complex-formed. Following the binding of T-2 to actin-myosin, the rigidity of amino acid residues at junction position and the structure compactness of myofibrillar proteins were reduced. This study highlights the interaction between T-2 toxin and muscle tissue, providing valuable insights for monitoring and control of mycotoxin contamination.

{"title":"Elucidating the binding mechanism of silver carp myosin to T-2 toxin using multi-spectroscopic analysis, molecular docking and molecular dynamics simulation","authors":"Yijia Deng , Rundong Wang , Manzhen Xu , Xuepeng Li , Yuhao Zhang , Ravi Gooneratne , Jianrong Li","doi":"10.1016/j.lwt.2025.117532","DOIUrl":"10.1016/j.lwt.2025.117532","url":null,"abstract":"<div><div>Mycotoxin contamination is a potential hazard to aquatic product processing industry. T-2 toxin, mycotoxin produced by <em>Fusarium</em>, significantly affects the muscle structure of aquatic animal, resulting in reduced muscle quality and compromised food safety. The interaction mechanism between silver carp myosin and T-2 toxin was investigated using multi-spectroscopic analysis, molecular docking and molecular dynamics (MD) simulation methods. T-2 toxin binds to myosin through hydrophobic interaction, altering its secondary structure, by decreasing the α-helix content and increasing the β-sheet and β-turn formations, as revealed by circular dichroism analysis. UV–<em>vis</em> and fluorescence spectra revealed that T-2 toxin induced a reduction in the total sulfhydryl content and surface hydrophobicity of myosin. Furthermore, molecular docking indicated that T-2 entered the hydrophobic active pocket of myosin and formed a hydrogen bond with Thr-80 and Tyr-247. MD simulation confirmed that T-2 altered the actin-myosin structure, lead to increased fluctuations in root mean square deviation and radius of gyration values of the resulting complex-formed. Following the binding of T-2 to actin-myosin, the rigidity of amino acid residues at junction position and the structure compactness of myofibrillar proteins were reduced. This study highlights the interaction between T-2 toxin and muscle tissue, providing valuable insights for monitoring and control of mycotoxin contamination.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117532"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420756","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}

引用次数: 0

Glass transition in pasta drying: Advanced modeling of the glassy layer evolution

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-02-15 DOI: 10.1016/j.lwt.2025.117484

Gaetano Adduci , Francesco Petrosino , Eleonora Manoli , Emily Cardaropoli , Gerardo Coppola , Stefano Curcio

In the context of pasta drying, where accurately predicting temperature and moisture content distributions is crucial, modeling and simulation play a pivotal role. The primary aim of this study is the theoretical assessment of how operating conditions impact glass transition during pasta drying to ensure a safe, high-quality product. An advanced model was developed, incorporating the transition of pasta into a glassy state based on the Kwei's model. The equations governing the drying process and the behavior at the pasta-fluid interface were solved using the finite element method, estimating the influence of air properties on process performance. The evolution of the glassy layer was analyzed, demonstrating the formation of a rigid and compact layer starting at the solid-fluid interface. The proposed model is shown to be a versatile tool, adaptable to a wide range of process and fluid-dynamic conditions in commercial pasta dryers. Model validation was performed in a pilot-scale drying chamber using inlet air at 90 °C with relative humidity levels of 40% and 60%, yielding deviations between theoretical predictions and experimental data of less than 10%.

{"title":"Glass transition in pasta drying: Advanced modeling of the glassy layer evolution","authors":"Gaetano Adduci , Francesco Petrosino , Eleonora Manoli , Emily Cardaropoli , Gerardo Coppola , Stefano Curcio","doi":"10.1016/j.lwt.2025.117484","DOIUrl":"10.1016/j.lwt.2025.117484","url":null,"abstract":"<div><div>In the context of pasta drying, where accurately predicting temperature and moisture content distributions is crucial, modeling and simulation play a pivotal role. The primary aim of this study is the theoretical assessment of how operating conditions impact glass transition during pasta drying to ensure a safe, high-quality product. An advanced model was developed, incorporating the transition of pasta into a glassy state based on the Kwei's model. The equations governing the drying process and the behavior at the pasta-fluid interface were solved using the finite element method, estimating the influence of air properties on process performance. The evolution of the glassy layer was analyzed, demonstrating the formation of a rigid and compact layer starting at the solid-fluid interface. The proposed model is shown to be a versatile tool, adaptable to a wide range of process and fluid-dynamic conditions in commercial pasta dryers. Model validation was performed in a pilot-scale drying chamber using inlet air at 90 °C with relative humidity levels of 40% and 60%, yielding deviations between theoretical predictions and experimental data of less than 10%.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"218 ","pages":"Article 117484"},"PeriodicalIF":6.0,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143420877","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}

引用次数: 0