Pub Date : 2026-02-01DOI: 10.1016/j.lwt.2026.119072
Yijia Sun , Linghang Kong , Yiyang Qi , Depeng Sun , Guanhao Li , Tingyu Li , Chunxiang Piao
In this study, microbial isolation techniques were applied to dry-aged Yanbian yellow cattle beef to obtain functional yeast strains. Based on assessments of protease activity, antibacterial capability, and growth performance, six low-temperature-tolerant protease-producing yeasts were successfully screened. A yeast strain capable of promoting sweet-tasting amino acids and increasing 2-ethylhexanol levels in beef was obtained through a beef protein–based simulated fermentation experiment. Molecular identification confirmed this strain, designated SN-20, as Millerozyma farinosa. SN-20 exhibits strong protease-producing ability and notable low-temperature tolerance. It increases TCA-soluble peptide content, promotes the formation of sweet-taste amino acids, and enhances the accumulation of volatile flavor compounds. Through the action of its secreted proteases, SN-20 accelerates muscle protein hydrolysis and facilitates the generation of flavor-active substances, thereby contributing to improved beef flavor quality. Overall, this work provides a basis for developing high-quality starter cultures and advancing fermentation-assisted dry-aging technologies.
{"title":"Isolation of psychrotolerant protease-producing yeast strains from dry-aged beef and evaluation of their beef protein degradation ability","authors":"Yijia Sun , Linghang Kong , Yiyang Qi , Depeng Sun , Guanhao Li , Tingyu Li , Chunxiang Piao","doi":"10.1016/j.lwt.2026.119072","DOIUrl":"10.1016/j.lwt.2026.119072","url":null,"abstract":"<div><div>In this study, microbial isolation techniques were applied to dry-aged Yanbian yellow cattle beef to obtain functional yeast strains. Based on assessments of protease activity, antibacterial capability, and growth performance, six low-temperature-tolerant protease-producing yeasts were successfully screened. A yeast strain capable of promoting sweet-tasting amino acids and increasing 2-ethylhexanol levels in beef was obtained through a beef protein–based simulated fermentation experiment. Molecular identification confirmed this strain, designated SN-20, as <em>Millerozyma farinosa</em>. SN-20 exhibits strong protease-producing ability and notable low-temperature tolerance. It increases TCA-soluble peptide content, promotes the formation of sweet-taste amino acids, and enhances the accumulation of volatile flavor compounds. Through the action of its secreted proteases, SN-20 accelerates muscle protein hydrolysis and facilitates the generation of flavor-active substances, thereby contributing to improved beef flavor quality. Overall, this work provides a basis for developing high-quality starter cultures and advancing fermentation-assisted dry-aging technologies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119072"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075542","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 : 2026-02-01DOI: 10.1016/j.lwt.2026.119092
Wanling Gan , Xiang Li , Yu Zhang , Ying Wang , Xiaoli Liu , Linlin Fan
Liposomes have a great potential application in anthocyanin delivery, with lipid composition significantly influencing their properties. This study aimed to compare black wolfberry anthocyanin (BW-ACNs) liposomes prepared with different phospholipids or glycolipids, in order to elucidate the effects of lipid type on structural characteristics, thermal stability, release behavior under simulated digestion, and the underlying interaction mechanisms. Results indicated that all liposomes were stable and homogeneous, with average particle sizes ranging from 118 to 140 nm and polydispersity index (PDI) values below 0.2. The liposomes containing the negatively charged 1,2-dioleoyl-sn-glycero-3-phospho-(1′-rac-glycerol) (DOPG) and cholesterol (Chol) (LDOPG/Chol/ACNs) achieved the highest anthocyanin encapsulation efficiency (EE = 63.4 ± 0.2 %), followed by the cholesterol-free formulations with soybean lecithin (SL) and mannosylerythritol lipids (MEL-A) (LSL/MEL-A/ACNs, EE = 60.8 ± 0.1 %). Incorporation of BW-ACNs increased the bilayer hydrophobicity and thermal stability of liposomes. The release of anthocyanin from cholesterol-containing liposomes under simulated digestion followed non-Fickian kinetics, with LDOPG/Chol/ACNs identified as the most effective formulation for sustained release of anthocyanins. Interaction studies elucidated the binding of BW-ACNs to liposomes was driven by multiple forces, including electrostatic interactions, hydrogen bonding, van der Waals forces, and hydrophobic interactions, which in turn influenced both encapsulation efficiency and release behavior of anthocyanin from different formulations.
{"title":"Tailoring liposome composition for enhanced anthocyanin loading: Characterization, release kinetics, and interaction mechanisms","authors":"Wanling Gan , Xiang Li , Yu Zhang , Ying Wang , Xiaoli Liu , Linlin Fan","doi":"10.1016/j.lwt.2026.119092","DOIUrl":"10.1016/j.lwt.2026.119092","url":null,"abstract":"<div><div>Liposomes have a great potential application in anthocyanin delivery, with lipid composition significantly influencing their properties. This study aimed to compare black wolfberry anthocyanin (BW-ACNs) liposomes prepared with different phospholipids or glycolipids, in order to elucidate the effects of lipid type on structural characteristics, thermal stability, release behavior under simulated digestion, and the underlying interaction mechanisms. Results indicated that all liposomes were stable and homogeneous, with average particle sizes ranging from 118 to 140 nm and polydispersity index (PDI) values below 0.2. The liposomes containing the negatively charged 1,2-dioleoyl-sn-glycero-3-phospho-(1′-rac-glycerol) (DOPG) and cholesterol (Chol) (L<sub>DOPG/Chol/ACNs</sub>) achieved the highest anthocyanin encapsulation efficiency (EE = 63.4 ± 0.2 %), followed by the cholesterol-free formulations with soybean lecithin (SL) and mannosylerythritol lipids (MEL-A) (L<sub>SL/MEL-A/ACNs</sub>, EE = 60.8 ± 0.1 %). Incorporation of BW-ACNs increased the bilayer hydrophobicity and thermal stability of liposomes. The release of anthocyanin from cholesterol-containing liposomes under simulated digestion followed non-Fickian kinetics, with L<sub>DOPG/Chol/ACNs</sub> identified as the most effective formulation for sustained release of anthocyanins. Interaction studies elucidated the binding of BW-ACNs to liposomes was driven by multiple forces, including electrostatic interactions, hydrogen bonding, van der Waals forces, and hydrophobic interactions, which in turn influenced both encapsulation efficiency and release behavior of anthocyanin from different formulations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119092"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075548","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 : 2026-02-01DOI: 10.1016/j.lwt.2026.119070
Haiying Zhang , Yuhan Cui , Jiangmei Feng , Shijie Duan , Zhenghong Wu , Jin Zhou , Huiyan Gu , Fengli Chen , Lei Yang
A homogenization-based method was developed to separate pulp from Cotoneaster integerrimus fruit, demonstrating advantages over conventional separation techniques. Single-factor experiments, guided by the analytic hierarchy process (AHP) and entropy weight method (EWM), evaluated the effects of surfactant and organic acid type and dosage, liquid–solid ratio, ultrasound power and time, and system temperature on the extraction of chlorogenic acid, procyanidin B2, epicatechin, hyperoside, and pectin. The Box–Behnken design (BBD) was applied using the ST-score as a composite response index. Optimal extraction conditions included a homogenization speed of 18,000 r/min, 15 s homogenization, 0.60 % APG06, 0.09 mol/L oxalic acid, a 25 mL/g liquid–solid ratio, 190 W ultrasound power, 23.5 min irradiation, and 50 °C. The optimized parameters yielded high levels of chlorogenic acid (18.36 ± 0.82 mg/g·DW), procyanidin B2 (69.14 ± 0.76 mg/g·DW), epicatechin (28.26 ± 1.17 mg/g·DW), hyperoside (21.03 ± 0.62 mg/g·DW), and pectin (37.31 ± 0.20 mg/g·DW), with an overall ST-score of 98.45. Compared with microwave-assisted extraction, the method offered cleaner extracts and preserved seed integrity, achieving consistency between subjective and objective evaluations.
{"title":"Alkyl polyglucoside-enhanced homogenate-ultrasound synergy for multiobjective extraction of polyphenols and pectin from Cotoneaster integerrimus","authors":"Haiying Zhang , Yuhan Cui , Jiangmei Feng , Shijie Duan , Zhenghong Wu , Jin Zhou , Huiyan Gu , Fengli Chen , Lei Yang","doi":"10.1016/j.lwt.2026.119070","DOIUrl":"10.1016/j.lwt.2026.119070","url":null,"abstract":"<div><div>A homogenization-based method was developed to separate pulp from <em>Cotoneaster integerrimus</em> fruit, demonstrating advantages over conventional separation techniques. Single-factor experiments, guided by the analytic hierarchy process (AHP) and entropy weight method (EWM), evaluated the effects of surfactant and organic acid type and dosage, liquid–solid ratio, ultrasound power and time, and system temperature on the extraction of chlorogenic acid, procyanidin B<sub>2</sub>, epicatechin, hyperoside, and pectin. The Box–Behnken design (BBD) was applied using the ST-score as a composite response index. Optimal extraction conditions included a homogenization speed of 18,000 r/min, 15 s homogenization, 0.60 % APG06, 0.09 mol/L oxalic acid, a 25 mL/g liquid–solid ratio, 190 W ultrasound power, 23.5 min irradiation, and 50 °C. The optimized parameters yielded high levels of chlorogenic acid (18.36 ± 0.82 mg/g·DW), procyanidin B<sub>2</sub> (69.14 ± 0.76 mg/g·DW), epicatechin (28.26 ± 1.17 mg/g·DW), hyperoside (21.03 ± 0.62 mg/g·DW), and pectin (37.31 ± 0.20 mg/g·DW), with an overall ST-score of 98.45. Compared with microwave-assisted extraction, the method offered cleaner extracts and preserved seed integrity, achieving consistency between subjective and objective evaluations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119070"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075480","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 : 2026-02-01DOI: 10.1016/j.lwt.2026.119077
Nienke van Seventer , Nicolas Abello , Filip Oosterlinck , Jaap Nijsse
Plant-based meat alternatives (PBMAs) are gaining popularity as sustainable and health-conscious replacements for conventional meat. However, replicating the texture and structure of whole chicken breasts remains challenging due to their complex fiber alignment and microstructure. This study analyzed six commercial whole-cut chicken alternatives and a real chicken filet using advanced imaging techniques, including confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM), highlighting structural and compositional differences.
Distinct structural variations were observed across all samples. The most significant difference between all chicken breast alternatives (CBAs) and real chicken is their anisotropy. Real chicken breast exhibits a distinct anisotropic and linear fiber structure, even on the 10-mm scale, whereas none of the alternative chicken products were able to fully replicate this characteristic. However, most vegetarian products are anisotropic on the micrometer scale, but their structure is typically less aligned and less continuous. These findings provide valuable insights into the structural properties of CBAs, contributing to future advancements in textural replication and product development. The herein-developed structure characterization and schematization methodology can be used to that end.
{"title":"From filets to fibers: Revealing the structural complexity of whole-cut chicken breast alternatives","authors":"Nienke van Seventer , Nicolas Abello , Filip Oosterlinck , Jaap Nijsse","doi":"10.1016/j.lwt.2026.119077","DOIUrl":"10.1016/j.lwt.2026.119077","url":null,"abstract":"<div><div>Plant-based meat alternatives (PBMAs) are gaining popularity as sustainable and health-conscious replacements for conventional meat. However, replicating the texture and structure of whole chicken breasts remains challenging due to their complex fiber alignment and microstructure. This study analyzed six commercial whole-cut chicken alternatives and a real chicken filet using advanced imaging techniques, including confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (Cryo-SEM), highlighting structural and compositional differences.</div><div>Distinct structural variations were observed across all samples. The most significant difference between all chicken breast alternatives (CBAs) and real chicken is their anisotropy. Real chicken breast exhibits a distinct anisotropic and linear fiber structure, even on the 10-mm scale, whereas none of the alternative chicken products were able to fully replicate this characteristic. However, most vegetarian products are anisotropic on the micrometer scale, but their structure is typically less aligned and less continuous. These findings provide valuable insights into the structural properties of CBAs, contributing to future advancements in textural replication and product development. The herein-developed structure characterization and schematization methodology can be used to that end.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119077"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075540","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 : 2026-02-01DOI: 10.1016/j.lwt.2026.119087
Rui Mu , Shuang Luo , Xuanxuan Yang , Yongkang Xie , Jun Wang
This study investigated the impact of hot oil treatment (180 °C) by comparing the chili oil (the mixture of chili peppers and oil post-splashing) with the raw dry chili peppers from three distinct origins on the pungency, flavor profile, and fatty acid composition. Analyses conducted before and after treatment revealed that hot oil application led to a 1.1- to 3.95-fold increase in capsaicinoid content and significantly enhanced the diversity of volatile compounds. Gas chromatography-mass spectrometry (GC-MS) identified 26 key aroma-active compounds. Concurrently, significant alterations in specific fatty acid levels were observed. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted significant modifications in the relative abundances of key volatile classes, including ketones, alcohols, aldehydes, and acids, attributable to the treatment. Critically, OPLS-DA identified both common and origin-specific key differential flavor compounds contributing to the distinct flavor profiles of the treated peppers. These findings provide novel insights into the dynamic changes and potential pathways (e.g., compound release, degradation, or formation) of flavor transformation during hot oil processing of chili peppers and offer valuable data for optimizing flavor development in chili pepper-based food products.
{"title":"Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles","authors":"Rui Mu , Shuang Luo , Xuanxuan Yang , Yongkang Xie , Jun Wang","doi":"10.1016/j.lwt.2026.119087","DOIUrl":"10.1016/j.lwt.2026.119087","url":null,"abstract":"<div><div>This study investigated the impact of hot oil treatment (180 °C) by comparing the chili oil (the mixture of chili peppers and oil post-splashing) with the raw dry chili peppers from three distinct origins on the pungency, flavor profile, and fatty acid composition. Analyses conducted before and after treatment revealed that hot oil application led to a 1.1- to 3.95-fold increase in capsaicinoid content and significantly enhanced the diversity of volatile compounds. Gas chromatography-mass spectrometry (GC-MS) identified 26 key aroma-active compounds. Concurrently, significant alterations in specific fatty acid levels were observed. Orthogonal partial least squares-discriminant analysis (OPLS-DA) highlighted significant modifications in the relative abundances of key volatile classes, including ketones, alcohols, aldehydes, and acids, attributable to the treatment. Critically, OPLS-DA identified both common and origin-specific key differential flavor compounds contributing to the distinct flavor profiles of the treated peppers. These findings provide novel insights into the dynamic changes and potential pathways (e.g., compound release, degradation, or formation) of flavor transformation during hot oil processing of chili peppers and offer valuable data for optimizing flavor development in chili pepper-based food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119087"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146075543","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 : 2026-01-30DOI: 10.1016/j.lwt.2026.119074
Weiyi Kong , Jinyuan Wang , Fangting Zhang , Jiake Zhao , Shuping Ye , Junyang Wu , Guanjun Pan , Jiao Feng , Qiang Chu , Hongzheng Lin , Tingting Deng , Zhenghe Lin , Zhilong Hao
The shaping process significantly influences oolong tea quality beyond mere physical appearance. However, its effects on specific quality attributes remain unclear. In this study, an integrated approach combining electronic tongue, electronic nose, texture analysis, high-performance liquid chromatography (HPLC), and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), coupled with chemometric analysis, was employed to investigate the impacts of shaping methods on the physical properties, metabolites, and flavor of oolong tea. Distinct differences were observed between twisting-rolling (TR) and wrapping-kneading (WK) shaping methods. Strip oolong tea processed by the TR method exhibited mellow taste and floral aroma, associated with lower cellular damage, resulting in reduced contents of bitter catechins and promoted retention of benzeneacetaldehyde (floral). By contrast, pellet oolong tea processed by the WK method exhibited umami taste and fresh floral aroma, attributed to greater cellular damage (palisade tissue and vein tissue), which facilitated the maintenance of umami amino acids and nerolidol (fresh floral). The findings offer new insight into the role of shaping in the formation of oolong tea quality and provide a scientific basis for targeted quality formation through shaping process control.
{"title":"The shaping of oolong tea: not only shapes the appearance but also influences the flavor","authors":"Weiyi Kong , Jinyuan Wang , Fangting Zhang , Jiake Zhao , Shuping Ye , Junyang Wu , Guanjun Pan , Jiao Feng , Qiang Chu , Hongzheng Lin , Tingting Deng , Zhenghe Lin , Zhilong Hao","doi":"10.1016/j.lwt.2026.119074","DOIUrl":"10.1016/j.lwt.2026.119074","url":null,"abstract":"<div><div>The shaping process significantly influences oolong tea quality beyond mere physical appearance. However, its effects on specific quality attributes remain unclear. In this study, an integrated approach combining electronic tongue, electronic nose, texture analysis, high-performance liquid chromatography (HPLC), and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), coupled with chemometric analysis, was employed to investigate the impacts of shaping methods on the physical properties, metabolites, and flavor of oolong tea. Distinct differences were observed between twisting-rolling (TR) and wrapping-kneading (WK) shaping methods. Strip oolong tea processed by the TR method exhibited mellow taste and floral aroma, associated with lower cellular damage, resulting in reduced contents of bitter catechins and promoted retention of benzeneacetaldehyde (floral). By contrast, pellet oolong tea processed by the WK method exhibited umami taste and fresh floral aroma, attributed to greater cellular damage (palisade tissue and vein tissue), which facilitated the maintenance of umami amino acids and nerolidol (fresh floral). The findings offer new insight into the role of shaping in the formation of oolong tea quality and provide a scientific basis for targeted quality formation through shaping process control.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119074"},"PeriodicalIF":6.6,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146098861","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 : 2026-01-22DOI: 10.1016/j.lwt.2026.119071
Se-Gyeong Yoon , Sang-Woo Lee , Eunjeong Kim , Hae-In Lee , Jae-Hyun Yoon
Despite the ubiquitous usage of kitchen sponges, data regarding the occurrence and virulence of food-borne pathogenic bacteria associated with kitchen sponges in the Republic of Korea remain scarce. A total of 110 kitchen sponges obtained from randomly chosen domestic premises located in Jeollanam-do, the Republic of Korea were analyzed for the presence of food-borne pathogenic bacteria and indicator microorganisms according to the standard microbial analysis methods. The mean counts of total aerobic bacteria, coliforms, and yeasts/molds were 5.97, 2.79, and 4.05 log CFU/g, respectively, in the samples analyzed. No sample possessed Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium. Qualitatively, 26 Bacillus cereus strains were isolated from 110 samples, all of which harbored at least one enterotoxin-associated gene, and 11 (42.3 %) B. cereus isolates were positive for ces. B. cereus showed a complete resistance to ampicillin, amoxicillin-clavulanic acid, aztreonam, cefepime, penicillin, and rifampicin. The overall prevalence of Staphylococcus aureus among the screened kitchen sponges was 3.6 %, following the enrichment step of samples, and 75.0 % of the isolates contained nuc. A complete resistance against aztreonam and nalidixic acid was observed in the St. aureus isolates.
{"title":"Prevalence and characterization of Bacillus cereus and Staphylococcus aureus contaminating kitchen sponges collected from domestic kitchens in Jeollanam-do, the Republic of Korea","authors":"Se-Gyeong Yoon , Sang-Woo Lee , Eunjeong Kim , Hae-In Lee , Jae-Hyun Yoon","doi":"10.1016/j.lwt.2026.119071","DOIUrl":"10.1016/j.lwt.2026.119071","url":null,"abstract":"<div><div>Despite the ubiquitous usage of kitchen sponges, data regarding the occurrence and virulence of food-borne pathogenic bacteria associated with kitchen sponges in the Republic of Korea remain scarce. A total of 110 kitchen sponges obtained from randomly chosen domestic premises located in Jeollanam<em>-</em>do, the Republic of Korea were analyzed for the presence of food-borne pathogenic bacteria and indicator microorganisms according to the standard microbial analysis methods. The mean counts of total aerobic bacteria, coliforms, and yeasts/molds were 5.97, 2.79, and 4.05 log CFU/g, respectively, in the samples analyzed. No sample possessed <em>Escherichia coli</em> O157:H7, <em>Listeria monocytogenes</em>, and <em>Salmonella enterica</em> serovar Typhimurium. Qualitatively, 26 <em>Bacillus cereus</em> strains were isolated from 110 samples, all of which harbored at least one enterotoxin-associated gene, and 11 (42.3 %) <em>B</em>. <em>cereus</em> isolates were positive for <em>ces</em>. <em>B</em>. <em>cereus</em> showed a complete resistance to ampicillin, amoxicillin-clavulanic acid, aztreonam, cefepime, penicillin, and rifampicin. The overall prevalence of <em>Staphylococcus aureus</em> among the screened kitchen sponges was 3.6 %, following the enrichment step of samples, and 75.0 % of the isolates contained <em>nuc</em>. A complete resistance against aztreonam and nalidixic acid was observed in the <em>St</em>. <em>aureus</em> isolates.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119071"},"PeriodicalIF":6.6,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036759","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 : 2026-01-22DOI: 10.1016/j.lwt.2026.119020
Moshe Hai Azachi, Zeev Wiesman
Structural similarity to real meat is critical for the consumer acceptance of plant-based meat analogs (PBMAs). Reproducing the fibrous texture, juiciness, and fat distribution characteristic of animal muscle—along with its flavor—is particularly important for omnivores and flexitarians. In Angus beef, water is entrapped within the myofibrillar protein matrix, which maintains high water-holding capacity (WHC) after cooking as heat induces cohesive gel formation that retains moisture. In contrast, soy-based PBMAs rely on globular proteins that form weaker, less interconnected networks, often resulting in lower proportions of strongly bound water and a drier texture. This study compared the structural and physicochemical transformations of fried Angus beef and Soy-PBMA patties. Macroscopic imaging showed that beef developed darker, heterogeneous browning and a defined crust, whereas PBMAs remained lighter and more uniform. Internally, beef displayed distinct muscle fibers, voids, and fat pockets, while PBMAs exhibited a fine, porous, and homogeneous matrix with minimal fat separation. WHC measurements indicated higher moisture retention in beef (61.7 %) than in PBMAs (54.5 %). TD-NMR analysis revealed slower T1 recovery and T2 relaxation in beef, reflecting stronger water binding and reduced molecular mobility. Two-dimensional T1–T2 mapping and Cryo-SEM confirmed these findings: beef exhibited a dense, fibrous microstructure, while PBMAs showed a fragmented and discontinuous network. Overall, Angus beef and Soy-PBMAs differ markedly in water retention, matrix structure, and microstructural organization. These results provide mechanistic insight into frying-induced transformations and can guide the formulation of plant-based meats with improved sensory and textural fidelity.
{"title":"Evaluation of microstructural profiles of Angus beef and Soy analog burger post-frying","authors":"Moshe Hai Azachi, Zeev Wiesman","doi":"10.1016/j.lwt.2026.119020","DOIUrl":"10.1016/j.lwt.2026.119020","url":null,"abstract":"<div><div>Structural similarity to real meat is critical for the consumer acceptance of plant-based meat analogs (PBMAs). Reproducing the fibrous texture, juiciness, and fat distribution characteristic of animal muscle—along with its flavor—is particularly important for omnivores and flexitarians. In Angus beef, water is entrapped within the myofibrillar protein matrix, which maintains high water-holding capacity (WHC) after cooking as heat induces cohesive gel formation that retains moisture. In contrast, soy-based PBMAs rely on globular proteins that form weaker, less interconnected networks, often resulting in lower proportions of strongly bound water and a drier texture. This study compared the structural and physicochemical transformations of fried Angus beef and Soy-PBMA patties. Macroscopic imaging showed that beef developed darker, heterogeneous browning and a defined crust, whereas PBMAs remained lighter and more uniform. Internally, beef displayed distinct muscle fibers, voids, and fat pockets, while PBMAs exhibited a fine, porous, and homogeneous matrix with minimal fat separation. WHC measurements indicated higher moisture retention in beef (61.7 %) than in PBMAs (54.5 %). TD-NMR analysis revealed slower T<sub>1</sub> recovery and T<sub>2</sub> relaxation in beef, reflecting stronger water binding and reduced molecular mobility. Two-dimensional T<sub>1</sub>–T<sub>2</sub> mapping and Cryo-SEM confirmed these findings: beef exhibited a dense, fibrous microstructure, while PBMAs showed a fragmented and discontinuous network. Overall, Angus beef and Soy-PBMAs differ markedly in water retention, matrix structure, and microstructural organization. These results provide mechanistic insight into frying-induced transformations and can guide the formulation of plant-based meats with improved sensory and textural fidelity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119020"},"PeriodicalIF":6.6,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036760","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 : 2026-01-20DOI: 10.1016/j.lwt.2026.119065
Wei Shi , Li-Juan Chai , Ju Guo , Ting Huang , Fang-Xiang Li , Yin-Ye Wang , Hong-Mei Zheng , Yang-Xue He , Jun-Lan Mei , Xiao-Juan Zhang , Zhen-Ming Lu , Zheng-Hong Xu
This study investigated the spatiotemporal variation of Daqu microbiota and physicochemical properties across spatial positions. Cluster analysis of temperature profiles from 78 monitoring points revealed six distinct patterns. Daqu in the central pile, with the longest ∼60 °C period, primarily formed black_Qu, while those at the top and edges, experiencing lower peak temperatures (∼50 °C), predominantly became white_Qu, with the transitional zones mainly forming yellow_Qu. Black_Qu exhibited the highest acidity, whereas white_Qu showed superior saccharification enzyme activity. Volatile profiling showed that white_Qu, yellow_Qu, and black_Qu were respectively enriched in nitrogenous compounds, alcohols and phenols, as well as acids, aldehydes, and ketones. Microbial community succession shifted from initial mesophilic (Weissella, Lactobacillus, Leuconostoc, Wickerhamomyces, Candida) to thermotolerant taxa. At the end of fermentation, black_Qu was dominated by Saccharopolyspora, Kroppenstedtia, and Thermoascus; yellow_Qu by Kroppenstedtia, Oceanobacillus, and Thermoascus; white_Qu by Oceanobacillus, Bacillus, and Saccharomycopsis. Mantel tests and linear mixed-effects models identified temperature, moisture, and total acidity as sequential and interactive drivers of microbial succession. Co-occurrence networks showed microbial communities dominated by positive correlations with modular structures, where bacterial networks were consistently more complex than fungal ones. These findings demonstrate that spatial environmental heterogeneity shapes distinct physicochemical and microbial profiles of different Daqu types.
{"title":"Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu","authors":"Wei Shi , Li-Juan Chai , Ju Guo , Ting Huang , Fang-Xiang Li , Yin-Ye Wang , Hong-Mei Zheng , Yang-Xue He , Jun-Lan Mei , Xiao-Juan Zhang , Zhen-Ming Lu , Zheng-Hong Xu","doi":"10.1016/j.lwt.2026.119065","DOIUrl":"10.1016/j.lwt.2026.119065","url":null,"abstract":"<div><div>This study investigated the spatiotemporal variation of Daqu microbiota and physicochemical properties across spatial positions. Cluster analysis of temperature profiles from 78 monitoring points revealed six distinct patterns. Daqu in the central pile, with the longest ∼60 °C period, primarily formed black_Qu, while those at the top and edges, experiencing lower peak temperatures (∼50 °C), predominantly became white_Qu, with the transitional zones mainly forming yellow_Qu. Black_Qu exhibited the highest acidity, whereas white_Qu showed superior saccharification enzyme activity. Volatile profiling showed that white_Qu, yellow_Qu, and black_Qu were respectively enriched in nitrogenous compounds, alcohols and phenols, as well as acids, aldehydes, and ketones. Microbial community succession shifted from initial mesophilic (<em>Weissella</em>, <em>Lactobacillus</em>, <em>Leuconostoc</em>, <em>Wickerhamomyces</em>, <em>Candida</em>) to thermotolerant taxa. At the end of fermentation, black_Qu was dominated by <em>Saccharopolyspora</em>, <em>Kroppenstedtia</em>, and <em>Thermoascus</em>; yellow_Qu by <em>Kroppenstedtia</em>, <em>Oceanobacillus</em>, and <em>Thermoascus</em>; white_Qu by <em>Oceanobacillus</em>, <em>Bacillus</em>, and <em>Saccharomycopsis</em>. Mantel tests and linear mixed-effects models identified temperature, moisture, and total acidity as sequential and interactive drivers of microbial succession. Co-occurrence networks showed microbial communities dominated by positive correlations with modular structures, where bacterial networks were consistently more complex than fungal ones. These findings demonstrate that spatial environmental heterogeneity shapes distinct physicochemical and microbial profiles of different Daqu types.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119065"},"PeriodicalIF":6.6,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036841","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 : 2026-01-20DOI: 10.1016/j.lwt.2026.119068
Shuyu Lu , Junxiao Hei , Fan Yang , Junxiao Chang , Bei Zhang , Lianjun Song , Xianqing Huang , Yue Shen
Milk is rich in nutrients but highly susceptible to contamination by Staphylococcus aureus, thus posing a threat to human health. This study investigated the effects of 40 W/m2 405 nm blue light, both independently and with mild thermal treatment, on Staphylococcus aureus in milk, as well as the underlying sterilization mechanisms and impacts on milk quality. The results showed that exposure to 40 W/m2 405 nm blue light for 60 min reduced Staphylococcus aureus in milk by 2.3 lg CFU/mL. Complete inactivation was achieved either through 10 min at 80 °C or 30 min of blue light followed by 10 min at 75 °C. The sequential light-thermal treatment synergistically damaged bacterial membranes, with thermal treatment exerting a more pronounced impact than light treatment. Furthermore, no viable but non-culturable (VBNC) cells were detected after the sequential light-thermal treatment, and biofilm formation was significantly inhibited. Compared to thermal sterilization at 80 °C for 10 min, the sequential light-thermal treatment (30 min of blue light followed by 75 °C heating for 10 min) induced lesser or equivalent changes in milk quality parameters (including pH value, apparent viscosity, riboflavin content, lipid oxidation level, aroma, and the contents of protein, fat and lactose), with the only exception being color difference. This experiment provides a novel reference for milk sterilization techniques and offers a theoretical basis for dairy enterprises in optimizing milk sterilization conditions.
牛奶营养丰富，但极易受到金黄色葡萄球菌的污染，对人体健康构成威胁。本研究研究了40w /m2 405 nm蓝光单独照射和轻度热处理对牛奶中金黄色葡萄球菌的影响，以及潜在的杀菌机制和对牛奶品质的影响。结果表明，40 W/m2 405 nm蓝光照射60 min可使牛奶中的金黄色葡萄球菌减少2.3 lg CFU/mL。通过在80°C下10分钟或在75°C下30分钟的蓝光下10分钟实现完全失活。顺序光热处理协同破坏细菌膜，热处理比光处理产生更明显的影响。连续光热处理后，未检测到活细胞，且生物膜形成明显受到抑制。与80℃10分钟的热灭菌相比，顺序光热处理（蓝光照射30分钟，然后75℃加热10分钟）对牛奶品质参数（包括pH值、表观粘度、核黄素含量、脂质氧化水平、香气以及蛋白质、脂肪和乳糖含量）的影响较小或相当，唯一的例外是颜色差异。本实验为牛奶灭菌技术提供了新的参考，为乳品企业优化牛奶灭菌条件提供了理论依据。
{"title":"Effect of sequential 405 nm blue light and mild heat treatment on Staphylococcus aureus sterilization and properties in milk","authors":"Shuyu Lu , Junxiao Hei , Fan Yang , Junxiao Chang , Bei Zhang , Lianjun Song , Xianqing Huang , Yue Shen","doi":"10.1016/j.lwt.2026.119068","DOIUrl":"10.1016/j.lwt.2026.119068","url":null,"abstract":"<div><div>Milk is rich in nutrients but highly susceptible to contamination by <em>Staphylococcus aureus</em>, thus posing a threat to human health. This study investigated the effects of 40 W/m<sup>2</sup> 405 nm blue light, both independently and with mild thermal treatment, on <em>Staphylococcus aureus</em> in milk, as well as the underlying sterilization mechanisms and impacts on milk quality. The results showed that exposure to 40 W/m<sup>2</sup> 405 nm blue light for 60 min reduced <em>Staphylococcus aureus</em> in milk by 2.3 lg CFU/mL. Complete inactivation was achieved either through 10 min at 80 °C or 30 min of blue light followed by 10 min at 75 °C. The sequential light-thermal treatment synergistically damaged bacterial membranes, with thermal treatment exerting a more pronounced impact than light treatment. Furthermore, no viable but non-culturable (VBNC) cells were detected after the sequential light-thermal treatment, and biofilm formation was significantly inhibited. Compared to thermal sterilization at 80 °C for 10 min, the sequential light-thermal treatment (30 min of blue light followed by 75 °C heating for 10 min) induced lesser or equivalent changes in milk quality parameters (including pH value, apparent viscosity, riboflavin content, lipid oxidation level, aroma, and the contents of protein, fat and lactose), with the only exception being color difference. This experiment provides a novel reference for milk sterilization techniques and offers a theoretical basis for dairy enterprises in optimizing milk sterilization conditions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119068"},"PeriodicalIF":6.6,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036831","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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