Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118829
Xiaolong Huang , Honghan Xu , Khalid Amin , Chuming Qi , Huize Liu , Zili Zhao , Bing Li , Ying Wang , Hansong Yu , Bo Lyu
This review thoroughly outlines the key raw materials and processing techniques essential for manufacturing plant-based meat analogs that are currently under the spotlight. We first systematically summarize the current core raw materials and processing techniques used in preparing plant-based meat. At the same time, potential allergens, anti-nutritional factors, additives, and microbial contamination risks in raw materials were discussed in a targeted manner, and the food safety hazards that may be caused by various processing equipment were also addressed. Ultimately, a compilation of some of the current solutions used to mitigate these potential food safety risks is compiled. Furthermore, it compiles the undertaken viable solutions for mitigating these underlying food safety risks. Our study provides a theoretical basis for the subsequent selection of processing technologies, raw materials, and safety measures for plant-based meat substitutes, thereby offering technical support for advancing the technological development of plant-based meat and leading to the production of more advanced and high-quality plant-based meat products.
{"title":"Safety analysis of plant-based meat analogs from raw materials to processing techniques: Potential factors and countermeasures","authors":"Xiaolong Huang , Honghan Xu , Khalid Amin , Chuming Qi , Huize Liu , Zili Zhao , Bing Li , Ying Wang , Hansong Yu , Bo Lyu","doi":"10.1016/j.lwt.2025.118829","DOIUrl":"10.1016/j.lwt.2025.118829","url":null,"abstract":"<div><div>This review thoroughly outlines the key raw materials and processing techniques essential for manufacturing plant-based meat analogs that are currently under the spotlight. We first systematically summarize the current core raw materials and processing techniques used in preparing plant-based meat. At the same time, potential allergens, anti-nutritional factors, additives, and microbial contamination risks in raw materials were discussed in a targeted manner, and the food safety hazards that may be caused by various processing equipment were also addressed. Ultimately, a compilation of some of the current solutions used to mitigate these potential food safety risks is compiled. Furthermore, it compiles the undertaken viable solutions for mitigating these underlying food safety risks. Our study provides a theoretical basis for the subsequent selection of processing technologies, raw materials, and safety measures for plant-based meat substitutes, thereby offering technical support for advancing the technological development of plant-based meat and leading to the production of more advanced and high-quality plant-based meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118829"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733724","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}
To address the brittleness and inadequate barrier properties of conventional zein films, this study explored a composite zein film plasticized with choline chloride-citric acid deep eutectic solvent (DES) and loaded with cinnamaldehyde nanoparticles (namely DES-plasticized zein/nanoparticle film, abbreviated as DZNF), whose structural, physicochemical and functional attributes were evaluated by comparing with DES-plasticized zein film (DZF), glycerol-plasticized zein film (GZF) and glycerol-plasticized zein/nanoparticle film (GZNF). Subsequently, the preservation effect of prepared composite films on green oranges was investigated. The characterization results demonstrated that DES modified protein structure of zein, which significantly enhanced the tensile strength, thermal stability and water vapor barrier permeability. DZNF showed the highest antioxidant capacity and antimicrobial activity among all tested films. DZNF showed a slower release of cinnamaldehyde than GZNF. Further observation by SEM revealed that DZNF formed a denser and smoother microstructure compared to GZNF, DZF and GZF. Coating application of composite films to green oranges inhibited the changes in fruit quality parameters, as indicated by delayed weight loss, discoloration and soluble solid loss, with the optimal preservation effect being achieved by DZNF. The results indicate that DZNF, with its enhanced material properties, exhibits significant potential for citrus fruit preservation.
{"title":"Preparation and characterization of deep eutectic solvent-plasticized zein films embedded with cinnamaldehyde nanoparticles and their application in the preservation of green oranges","authors":"Lipeng Wei , Jingyi Guo , Xiangbin Xu , Haiming Chen , Zhengke Zhang","doi":"10.1016/j.lwt.2025.118865","DOIUrl":"10.1016/j.lwt.2025.118865","url":null,"abstract":"<div><div>To address the brittleness and inadequate barrier properties of conventional zein films, this study explored a composite zein film plasticized with choline chloride-citric acid deep eutectic solvent (DES) and loaded with cinnamaldehyde nanoparticles (namely DES-plasticized zein/nanoparticle film, abbreviated as DZNF), whose structural, physicochemical and functional attributes were evaluated by comparing with DES-plasticized zein film (DZF), glycerol-plasticized zein film (GZF) and glycerol-plasticized zein/nanoparticle film (GZNF). Subsequently, the preservation effect of prepared composite films on green oranges was investigated. The characterization results demonstrated that DES modified protein structure of zein, which significantly enhanced the tensile strength, thermal stability and water vapor barrier permeability. DZNF showed the highest antioxidant capacity and antimicrobial activity among all tested films. DZNF showed a slower release of cinnamaldehyde than GZNF. Further observation by SEM revealed that DZNF formed a denser and smoother microstructure compared to GZNF, DZF and GZF. Coating application of composite films to green oranges inhibited the changes in fruit quality parameters, as indicated by delayed weight loss, discoloration and soluble solid loss, with the optimal preservation effect being achieved by DZNF. The results indicate that DZNF, with its enhanced material properties, exhibits significant potential for citrus fruit preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118865"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118881
Xiaomei Hou , Huan Cheng , Yang Luo , Danyang Ma , Binkun Yang , Qian Ge , Bangzhu Peng
Indigenous microbial communities are essential in shaping regional wine flavor during spontaneous fermentation. In this study, spontaneously fermented Cabernet Sauvignon and Marselan wines were collected from seven sub-regions in the eastern foothills of the Helan Mountains, Ningxia. We analyzed the succession patterns of yeasts and their associations with flavor compounds to reveal how microbial dynamics drive flavor development. A total of 29 yeast species from 19 genera were isolated. Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris dominated the early stage of fermentation. Yeast community structures showed significant temporal and regional variation. 9 organic acids and 24 monomeric phenols were identified by high-performance liquid chromatography–mass spectrometry (HPLC–MS). 26 core volatile compounds were characterized through headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and odor activity value (OAV) analysis. Sensory analysis confirmed that each region exhibited distinct aroma markers. Correlation analysis demonstrated strong associations between specific yeast species and physicochemical parameters, phenolic compositions, and volatile compounds. For example, Saccharomyces cerevisiae correlated positively with alcohol and volatile acids, and negatively with residual sugar and total acidity. Specific non-Saccharomyces yeasts may contribute significantly to regional wine character. This study provides a theoretical foundation for understanding indigenous yeasts' roles in regional wine flavor differentiation.
{"title":"Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation","authors":"Xiaomei Hou , Huan Cheng , Yang Luo , Danyang Ma , Binkun Yang , Qian Ge , Bangzhu Peng","doi":"10.1016/j.lwt.2025.118881","DOIUrl":"10.1016/j.lwt.2025.118881","url":null,"abstract":"<div><div>Indigenous microbial communities are essential in shaping regional wine flavor during spontaneous fermentation. In this study, spontaneously fermented Cabernet Sauvignon and Marselan wines were collected from seven sub-regions in the eastern foothills of the Helan Mountains, Ningxia. We analyzed the succession patterns of yeasts and their associations with flavor compounds to reveal how microbial dynamics drive flavor development. A total of 29 yeast species from 19 genera were isolated. <em>Saccharomyces cerevisiae</em>, <em>Hanseniaspora uvarum</em>, and <em>Starmerella bacillaris</em> dominated the early stage of fermentation. Yeast community structures showed significant temporal and regional variation. 9 organic acids and 24 monomeric phenols were identified by high-performance liquid chromatography–mass spectrometry (HPLC–MS). 26 core volatile compounds were characterized through headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and odor activity value (OAV) analysis. Sensory analysis confirmed that each region exhibited distinct aroma markers. Correlation analysis demonstrated strong associations between specific yeast species and physicochemical parameters, phenolic compositions, and volatile compounds. For example, <em>Saccharomyces cerevisiae</em> correlated positively with alcohol and volatile acids, and negatively with residual sugar and total acidity. Specific non-<em>Saccharomyces</em> yeasts may contribute significantly to regional wine character. This study provides a theoretical foundation for understanding indigenous yeasts' roles in regional wine flavor differentiation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118881"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118877
Yurong Liu , Qi Qi , Xiuqin Li , Zhen Guo , Zhi Chen , Qian Li , Xia Zhou , Qinghe Zhang
The widespread use of fructooligosaccharides (FOS) as prebiotics has increased the need for accurate quantification methods to ensure food quality. Since certified reference materials (CRMs) are essential for establishing metrological traceability for FOS analysis, a purity CRM for 1-kestose—the main component of FOS—was developed. Due to its complex structural features, such as regioisomeric glycosidic linkages and anomeric configurations, 1-kestose was characterized using two-dimensional nuclear magnetic resonance spectroscopy (NMR). Purity was determined using quantitative NMR (qNMR) and mass balance (MB) methods, yielding a certified value of 991 mg/g±3 mg/g (k = 2) with metrological traceability to the International System of Units for mass (kg) and amount of substance (mol). MB analysis revealed 9.3 mg/g of structurally related impurities, and liquid chromatography coupled with a charged aerosol detector (HPLC-CAD) identified sucrose (2.7 mg/g) and nystose (5.4 mg/g) as the dominant impurities. Furthermore, a novel analytical strategy was developed to quantify structurally related impurities using the calibration curve of the principal component (1-kestose) obtained by HPLC-CAD. Compared with the traditional external standard method, this approach exhibited a bias of less than 0.3 mg/g, highlighting its potential for determining the purity of other oligosaccharides in the FOS family and related compounds.
{"title":"Comprehensive structural characterization and purity assessment of 1-kestose: quantification of structurally related impurities via an advanced HPLC-CAD platform","authors":"Yurong Liu , Qi Qi , Xiuqin Li , Zhen Guo , Zhi Chen , Qian Li , Xia Zhou , Qinghe Zhang","doi":"10.1016/j.lwt.2025.118877","DOIUrl":"10.1016/j.lwt.2025.118877","url":null,"abstract":"<div><div>The widespread use of fructooligosaccharides (FOS) as prebiotics has increased the need for accurate quantification methods to ensure food quality. Since certified reference materials (CRMs) are essential for establishing metrological traceability for FOS analysis, a purity CRM for 1-kestose—the main component of FOS—was developed. Due to its complex structural features, such as regioisomeric glycosidic linkages and anomeric configurations, 1-kestose was characterized using two-dimensional nuclear magnetic resonance spectroscopy (NMR). Purity was determined using quantitative NMR (qNMR) and mass balance (MB) methods, yielding a certified value of 991 mg/g±3 mg/g (<em>k</em> = 2) with metrological traceability to the International System of Units for mass (kg) and amount of substance (mol). MB analysis revealed 9.3 mg/g of structurally related impurities, and liquid chromatography coupled with a charged aerosol detector (HPLC-CAD) identified sucrose (2.7 mg/g) and nystose (5.4 mg/g) as the dominant impurities. Furthermore, a novel analytical strategy was developed to quantify structurally related impurities using the calibration curve of the principal component (1-kestose) obtained by HPLC-CAD. Compared with the traditional external standard method, this approach exhibited a bias of less than 0.3 mg/g, highlighting its potential for determining the purity of other oligosaccharides in the FOS family and related compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118877"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118876
Hongli Zhang , Liyong Luo , Jiayue Liu , Fang Wei , Yan Liu , Liang Zeng
The key components contributing to the cinnamon-like fragrance of Rougui Wuyi Rock Tea (RGT) and the reasons behind its intensification during roasting remain unclear. In this study, the primary compounds contributing to the cinnamon-like fragrance were identified as β-myrcene, (E)-nerolidol, β-cyclocitral, jasmone, geraniol, phenylacetaldehyde, and geranylacetone through molecular sensory techniques. Subsequently, the roasting process samples of RGT were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) to clarify the formation patterns and potential mechanisms of the cinnamon-like aroma compounds. Results indicate that β-myrcene is a key component in the formation of the cinnamon-like fragrance, and its content increases with the intensity of this aroma. The accumulation of β-myrcene during roasting is likely attributed to the interconversion of geraniol, linalool, and β-myrcene at high temperatures.
{"title":"Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea","authors":"Hongli Zhang , Liyong Luo , Jiayue Liu , Fang Wei , Yan Liu , Liang Zeng","doi":"10.1016/j.lwt.2025.118876","DOIUrl":"10.1016/j.lwt.2025.118876","url":null,"abstract":"<div><div>The key components contributing to the cinnamon-like fragrance of Rougui Wuyi Rock Tea (RGT) and the reasons behind its intensification during roasting remain unclear. In this study, the primary compounds contributing to the cinnamon-like fragrance were identified as β-myrcene, (E)-nerolidol, β-cyclocitral, jasmone, geraniol, phenylacetaldehyde, and geranylacetone through molecular sensory techniques. Subsequently, the roasting process samples of RGT were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) to clarify the formation patterns and potential mechanisms of the cinnamon-like aroma compounds. Results indicate that β-myrcene is a key component in the formation of the cinnamon-like fragrance, and its content increases with the intensity of this aroma. The accumulation of β-myrcene during roasting is likely attributed to the interconversion of geraniol, linalool, and β-myrcene at high temperatures.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118876"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145748919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118874
Dong Zhang , Yuwei Liu , Yiru Yu , Changlian Yu , Jiaming Cao , Bin Zhang , Chang Su , Hongjun Li , Jie Tang
This study combined multispectral analysis, microstructural characterization, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and untargeted metabolomics to investigate the effects of pretreatment with different protease combinations on the quality characteristics and compositions of crispy pork ribs and elucidate the corresponding mechanisms. The results indicate that crispy pork ribs pretreated with various enzyme combinations exhibited higher pH and moisture content, lower frying loss, and texture characteristic values. Endogenous fluorescence spectroscopy, ultraviolet–visible absorption spectroscopy, and secondary structural analysis of myofibrillar proteins (MPs) demonstrated that protease pretreatment promoted protein degradation and induced structural unfolding. SDS-PAGE results further confirm that protease pretreatment accelerated protein degradation, which led to considerably reduced and optical density values in high- and low-molecular-weight bands, respectively. Untargeted metabolomics findings show that pretreatment with different enzymes promoted a significant increase in the relative content of substance components that contributed positively to the taste of crispy pork ribs (such as 16-hydroxy hexadecanoic acid, nicotinic acid, glutaric acid, etc.). Comprehensive evaluation demonstrated that pretreatment with compound enzyme formulation (papain + bromelain + collagenase) yielded the most substantial improvement in the quality characteristics of crispy pork ribs.
{"title":"Multispectral, omics, and structural analysis of crispy pork ribs: Effects of combined pretreatment with different proteases on multidimensional quality characteristics","authors":"Dong Zhang , Yuwei Liu , Yiru Yu , Changlian Yu , Jiaming Cao , Bin Zhang , Chang Su , Hongjun Li , Jie Tang","doi":"10.1016/j.lwt.2025.118874","DOIUrl":"10.1016/j.lwt.2025.118874","url":null,"abstract":"<div><div>This study combined multispectral analysis, microstructural characterization, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and untargeted metabolomics to investigate the effects of pretreatment with different protease combinations on the quality characteristics and compositions of crispy pork ribs and elucidate the corresponding mechanisms. The results indicate that crispy pork ribs pretreated with various enzyme combinations exhibited higher pH and moisture content, lower frying loss, and texture characteristic values. Endogenous fluorescence spectroscopy, ultraviolet–visible absorption spectroscopy, and secondary structural analysis of myofibrillar proteins (MPs) demonstrated that protease pretreatment promoted protein degradation and induced structural unfolding. SDS-PAGE results further confirm that protease pretreatment accelerated protein degradation, which led to considerably reduced and optical density values in high- and low-molecular-weight bands, respectively. Untargeted metabolomics findings show that pretreatment with different enzymes promoted a significant increase in the relative content of substance components that contributed positively to the taste of crispy pork ribs (such as 16-hydroxy hexadecanoic acid, nicotinic acid, glutaric acid, etc.). Comprehensive evaluation demonstrated that pretreatment with compound enzyme formulation (papain + bromelain + collagenase) yielded the most substantial improvement in the quality characteristics of crispy pork ribs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118874"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118853
Lin Wang , Qing Zhang , Yan Zhang
The fresh-keeping effect of basil essential oil microemulsion (BEO-ME) coated cartons on Kyoho grape preservation was systematically investigated. The optimal composition of BEO-ME, determined through pseudo-ternary phase diagrams, consisted of Tween 80 as the surfactant and ethanol as the co-surfactant, with a Tween 80 to ethanol mass ratio of 3:1 and a mixed surfactant to basil essential oil mass ratio of 8:2. The prepared BEO-ME exhibited a spherical morphology, uniform particle size distribution, and excellent stability. The mechanical properties of the BEO-ME coated cartons were retained at over 85 %, thereby ensuring effective protection of the packaged contents. These coated cartons were applied to Kyoho grape packaging, and their preservation performance was comprehensively assessed by monitoring mass loss rate, hardness, total soluble solids, titratable acidity, vitamin C content, malondialdehyde concentration, and the activities of peroxidase and polyphenol oxidase. In addition, low-field nuclear magnetic resonance analysis was conducted. The results revealed that the coated cartons significantly enhanced grape freshness, extending the shelf life to more than 15 days, thereby offering a novel, sustainable, and environmentally friendly strategy for fruit preservation.
{"title":"Fresh-keeping effect of corrugated cartons incorporating basil essential oil microemulsions on post-harvest grape preservation","authors":"Lin Wang , Qing Zhang , Yan Zhang","doi":"10.1016/j.lwt.2025.118853","DOIUrl":"10.1016/j.lwt.2025.118853","url":null,"abstract":"<div><div>The fresh-keeping effect of basil essential oil microemulsion (BEO-ME) coated cartons on Kyoho grape preservation was systematically investigated. The optimal composition of BEO-ME, determined through pseudo-ternary phase diagrams, consisted of Tween 80 as the surfactant and ethanol as the co-surfactant, with a Tween 80 to ethanol mass ratio of 3:1 and a mixed surfactant to basil essential oil mass ratio of 8:2. The prepared BEO-ME exhibited a spherical morphology, uniform particle size distribution, and excellent stability. The mechanical properties of the BEO-ME coated cartons were retained at over 85 %, thereby ensuring effective protection of the packaged contents. These coated cartons were applied to Kyoho grape packaging, and their preservation performance was comprehensively assessed by monitoring mass loss rate, hardness, total soluble solids, titratable acidity, vitamin C content, malondialdehyde concentration, and the activities of peroxidase and polyphenol oxidase. In addition, low-field nuclear magnetic resonance analysis was conducted. The results revealed that the coated cartons significantly enhanced grape freshness, extending the shelf life to more than 15 days, thereby offering a novel, sustainable, and environmentally friendly strategy for fruit preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118853"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118878
Ying He , Siying Xiang , Yuru Wei , Jiahao Wang, Kai Yin, Xiaoshan Shi, Yanxiang Wang, Junming Tu, Pingquan Wang, Xian Xia, Jingjing Li
Herein, we developed sodium alginate–gelatin films incorporated with various concentrations of Toona sinensis extracts (1:20, 1:10, and 1:5 SGTS films) and evaluated their physicochemical properties, bioactivity, and packaging potential. The incorporation of T. sinensis extracts significantly altered the films' structure and optical properties: thickness increased from 0.0521 to 0.0864 mm, lightness decreased from 88.88 to 50.56, and ultraviolet transmittance (200–380 nm) was nearly blocked. Mechanical flexibility was improved, and a reduced contact angle indicated enhanced hydrophilicity. Furthermore, bioactivity was notably enhanced: total phenol content increased from 6.56 to 47.86 mg GAE/g, DPPH-scavenging activity reached 91.8 %, and ABTS+-scavenging activity reached 92.34 %. Antibacterial effects were strengthened, with inhibition zones against Escherichia coli reaching 12.31 ± 0.98 mm (SGTS 1:10) and 13.34 ± 0.21 mm (SGTS 1:5), and against Staphylococcus aureus reaching 11.39 ± 0.70 mm (SGTS 1:10) and 12.50 ± 0.53 mm (SGTS 1:5). Scanning electron microscopy confirmed bacterial membrane disruption, and storage tests demonstrated that SGTS films effectively maintained strawberries' appearance, firmness, pH, and sensory quality while reducing weight loss. Therefore, SGTS films exhibit multifunctional antioxidant, antibacterial, and preservation capabilities as an eco-friendly bioactive packaging material.
在此，我们开发了海藻酸钠明胶薄膜，并将不同浓度的香椿提取物（1:20,1:10和1:5 SGTS薄膜）纳入其中，并评估了它们的理化性质，生物活性和包装潜力。紫草提取物的加入显著改变了薄膜的结构和光学性能，薄膜厚度从0.0521 mm增加到0.0864 mm，亮度从88.88降低到50.56，紫外线透过率（200-380 nm）几乎被阻断。机械柔韧性得到改善，接触角减小表明亲水性增强。生物活性显著增强，总酚含量从6.56 mg GAE/g提高到47.86 mg GAE/g， dpph清除率达到91.8%，ABTS+清除率达到92.34%。抑菌作用增强，对大肠杆菌的抑菌带分别为12.31±0.98 mm （SGTS 1:10）和13.34±0.21 mm (SGTS 1:5)，对金黄色葡萄球菌的抑菌带分别为11.39±0.70 mm （SGTS 1:10）和12.50±0.53 mm （SGTS 1:5）。扫描电子显微镜证实了细菌破坏了草莓膜，储存试验表明，SGTS薄膜有效地保持了草莓的外观、硬度、pH值和感官质量，同时减少了草莓的重量损失。因此，作为一种环保的生物活性包装材料，SGTS薄膜具有多功能抗氧化、抗菌和保存能力。
{"title":"Development of sodium alginate–gelatin films containing Toona sinensis extract for extending the shelf life of strawberries","authors":"Ying He , Siying Xiang , Yuru Wei , Jiahao Wang, Kai Yin, Xiaoshan Shi, Yanxiang Wang, Junming Tu, Pingquan Wang, Xian Xia, Jingjing Li","doi":"10.1016/j.lwt.2025.118878","DOIUrl":"10.1016/j.lwt.2025.118878","url":null,"abstract":"<div><div>Herein, we developed sodium alginate–gelatin films incorporated with various concentrations of <em>Toona sinensis</em> extracts (1:20, 1:10, and 1:5 SGTS films) and evaluated their physicochemical properties, bioactivity, and packaging potential. The incorporation of <em>T. sinensis</em> extracts significantly altered the films' structure and optical properties: thickness increased from 0.0521 to 0.0864 mm, lightness decreased from 88.88 to 50.56, and ultraviolet transmittance (200–380 nm) was nearly blocked. Mechanical flexibility was improved, and a reduced contact angle indicated enhanced hydrophilicity. Furthermore, bioactivity was notably enhanced: total phenol content increased from 6.56 to 47.86 mg GAE/g, DPPH-scavenging activity reached 91.8 %, and ABTS<sup>+</sup>-scavenging activity reached 92.34 %. Antibacterial effects were strengthened, with inhibition zones against <em>Escherichia coli</em> reaching 12.31 ± 0.98 mm (SGTS 1:10) and 13.34 ± 0.21 mm (SGTS 1:5), and against <em>Staphylococcus aureus</em> reaching 11.39 ± 0.70 mm (SGTS 1:10) and 12.50 ± 0.53 mm (SGTS 1:5). Scanning electron microscopy confirmed bacterial membrane disruption, and storage tests demonstrated that SGTS films effectively maintained strawberries' appearance, firmness, pH, and sensory quality while reducing weight loss. Therefore, SGTS films exhibit multifunctional antioxidant, antibacterial, and preservation capabilities as an eco-friendly bioactive packaging material.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118878"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733733","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118845
Hala M. Bayomy, Seham E. Almasoudi
Growing consumer awareness of the adverse health impacts of trans and saturated fats has increased the demand for healthier lipid alternatives. Oleogels represent a promising alternative to hydrogenated fats, consisting of a liquid oil phase immobilized within a three-dimensional crystalline network formed by low-molecular weight gelators. This study aimed to produce oleogels based on sunflower oil (SFO) and soybean oil (SBO) as the lipid matrix, structured using rice bran wax (RBW) at concentrations of 2.5g/100 g and 5g/100 g. RBW was selected for its high ester content, moderate melting point, and natural origin as a sustainable by-product of rice bran oil refining. Gas chromatography and HPLC were used to analyze fatty acid and triacylglycerol profiles, while DSC was employed to examine thermal properties. The fatty acid composition of SFO (ΣPUFA/ΣSFA = 4.31) and SBO (ΣPUFA/ΣSFA = 2.84) influenced the crystallization and thermal transitions of the resulting oleogels. Melting temperatures followed the order: 2.5 g/100 g RBW/SBO <2.5 g/100 g RBW/SFO <5 g/100 g RBW/SBO <5 g/100 g RBW/SFO. Increasing RBW concentration enhanced firmness and structural consistency, confirming stronger crystalline network formation. These findings demonstrate that both oleogelator concentration and oil matrix composition govern oleogel stability and textural performance. The results highlight the potential of RBW as a clean-label, plant-based structuring agent for developing trans-fat-free fat systems suitable for food applications.
{"title":"Physicochemical properties of oleogels based on sunflower or soybean oil structured with rice bran wax","authors":"Hala M. Bayomy, Seham E. Almasoudi","doi":"10.1016/j.lwt.2025.118845","DOIUrl":"10.1016/j.lwt.2025.118845","url":null,"abstract":"<div><div>Growing consumer awareness of the adverse health impacts of trans and saturated fats has increased the demand for healthier lipid alternatives. Oleogels represent a promising alternative to hydrogenated fats, consisting of a liquid oil phase immobilized within a three-dimensional crystalline network formed by low-molecular weight gelators. This study aimed to produce oleogels based on sunflower oil (SFO) and soybean oil (SBO) as the lipid matrix, structured using rice bran wax (RBW) at concentrations of 2.5g/100 g and 5g/100 g. RBW was selected for its high ester content, moderate melting point, and natural origin as a sustainable by-product of rice bran oil refining. Gas chromatography and HPLC were used to analyze fatty acid and triacylglycerol profiles, while DSC was employed to examine thermal properties. The fatty acid composition of SFO (ΣPUFA/ΣSFA = 4.31) and SBO (ΣPUFA/ΣSFA = 2.84) influenced the crystallization and thermal transitions of the resulting oleogels. Melting temperatures followed the order: 2.5 g/100 g RBW/SBO <2.5 g/100 g RBW/SFO <5 g/100 g RBW/SBO <5 g/100 g RBW/SFO. Increasing RBW concentration enhanced firmness and structural consistency, confirming stronger crystalline network formation. These findings demonstrate that both oleogelator concentration and oil matrix composition govern oleogel stability and textural performance. The results highlight the potential of RBW as a clean-label, plant-based structuring agent for developing trans-fat-free fat systems suitable for food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118845"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-15DOI: 10.1016/j.lwt.2025.118871
Xin Chen , Zhengyang Zhu , Lishan Zhang , Xiaowei Zhang , Xin Zeng , Mengru Liu , Jinpeng Shi , Zhihan Yu , Siyan Chen , Shanshan Wang , Shujing Sun , Xiangmin Lin
The growing drug resistance of the fish pathogen Aeromonas hydrophila places a significant strain on aquaculture production and food safety. Paeonol, a plant-derived compound, exhibits substantial antibacterial potential. Our study shows that paeonol inhibits 12 bacterial strains, with an IC50 of 256.8 μg/mL against A. hydrophila. Its antibacterial mechanisms include reducing bacterial motility, inhibiting biofilm formation, enhancing cell membrane permeability, and decreasing efflux pump activity. Proteomics revealed that efflux pump-related proteins were upregulated, while ABC transporter proteins were downregulated after paeonol treatment. Combining paeonol with efflux pump inhibitor (CCCP) enhances its antibacterial effects. Furthermore, the deletion of oppA, which encodes the periplasmic oligopeptide-binding protein in the ABC transport system, led to reduced survival of A. hydrophila under paeonol treatment, suggesting that paeonol interferes with the expression or function of OppA. A cell thermal shift assay (CETSA) further confirmed that paeonol binds to OppA, leading to the destabilization of the target protein. Notably, paeonol has low toxicity, minimal resistance induction, and high protective efficacy both in vitro and in vivo. It also reduces bacterial counts in fish meat, improving freshness. Overall, paeonol is a promising natural antimicrobial agent and food preservative for aquaculture production and food preservation.
{"title":"Antimicrobial paeonol modulates efflux pumps and membrane permeability in Aeromonas hydrophila: Proteomic insights and application in grass carp meat preservation","authors":"Xin Chen , Zhengyang Zhu , Lishan Zhang , Xiaowei Zhang , Xin Zeng , Mengru Liu , Jinpeng Shi , Zhihan Yu , Siyan Chen , Shanshan Wang , Shujing Sun , Xiangmin Lin","doi":"10.1016/j.lwt.2025.118871","DOIUrl":"10.1016/j.lwt.2025.118871","url":null,"abstract":"<div><div>The growing drug resistance of the fish pathogen <em>Aeromonas hydrophila</em> places a significant strain on aquaculture production and food safety. Paeonol, a plant-derived compound, exhibits substantial antibacterial potential. Our study shows that paeonol inhibits 12 bacterial strains, with an IC<sub>50</sub> of 256.8 μg/mL against <em>A. hydrophila</em>. Its antibacterial mechanisms include reducing bacterial motility, inhibiting biofilm formation, enhancing cell membrane permeability, and decreasing efflux pump activity. Proteomics revealed that efflux pump-related proteins were upregulated, while ABC transporter proteins were downregulated after paeonol treatment. Combining paeonol with efflux pump inhibitor (CCCP) enhances its antibacterial effects. Furthermore, the deletion of <em>oppA</em>, which encodes the periplasmic oligopeptide-binding protein in the ABC transport system, led to reduced survival of <em>A. hydrophila</em> under paeonol treatment, suggesting that paeonol interferes with the expression or function of OppA. A cell thermal shift assay (CETSA) further confirmed that paeonol binds to OppA, leading to the destabilization of the target protein. Notably, paeonol has low toxicity, minimal resistance induction, and high protective efficacy both <em>in vitro</em> and <em>in vivo</em>. It also reduces bacterial counts in fish meat, improving freshness. Overall, paeonol is a promising natural antimicrobial agent and food preservative for aquaculture production and food preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118871"},"PeriodicalIF":6.6,"publicationDate":"2025-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145733734","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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