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

Mechanisms behind the changes in zein colloidal composite nanoparticles under different mass ratios and pH conditions

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

LWT - Food Science and Technology

Pub Date : 2024-11-24 DOI: 10.1016/j.lwt.2024.117106

Sara Esteghlal , Masoud Riazi , Abdo-Reza Nekoei , Mehrdad Niakousari , Seyed Mohammad Hashem Hosseini

The hydrophobicity of zein (Z) makes it a candidate for encapsulating hydrophobic compounds and stabilizing Pickering emulsions. However, the high aggregation tendency of Z colloidal particles has limited its applications. Using an available and low-cost hydrophilic biopolymer to coat Z colloidal particles is an efficient way to increase their applications. In this work, the aggregation of Z particles was modulated by incorporating Farsi gum (FG), an emerging hydrocolloid with attractive characteristics, into the colloidal particles. Z/water-soluble portion of FG (WFG) particles were fabricated at pH range of 3–7 and 10:1–1:2 mass ratios using an anti-solvent procedure and then characterized. Zeta potential values indicated that in the presence of WFG, the colloidal stability of the particles increased. At higher pH values (pH 7), the Z:WFG (1:1) colloidal particles were smaller than the Z particles. Although WFG incorporation decreased the interfacial adsorption rate of particles due to the higher molecular weight and viscosity of the system, both Z and Z:WFG particles could efficiently reduce interfacial tension. The interfacial layer films developed by Z (pH 4) and Z: WFG (pH 4) particles revealed non-Newtonian and dominant viscouse (G″>G′) characters. This work can help to design Pickering emulsions using alcohol-soluble-based particles.

{"title":"Mechanisms behind the changes in zein colloidal composite nanoparticles under different mass ratios and pH conditions","authors":"Sara Esteghlal , Masoud Riazi , Abdo-Reza Nekoei , Mehrdad Niakousari , Seyed Mohammad Hashem Hosseini","doi":"10.1016/j.lwt.2024.117106","DOIUrl":"10.1016/j.lwt.2024.117106","url":null,"abstract":"<div><div>The hydrophobicity of zein (Z) makes it a candidate for encapsulating hydrophobic compounds and stabilizing Pickering emulsions. However, the high aggregation tendency of Z colloidal particles has limited its applications. Using an available and low-cost hydrophilic biopolymer to coat Z colloidal particles is an efficient way to increase their applications. In this work, the aggregation of Z particles was modulated by incorporating Farsi gum (FG), an emerging hydrocolloid with attractive characteristics, into the colloidal particles. Z/water-soluble portion of FG (WFG) particles were fabricated at pH range of 3–7 and 10:1–1:2 mass ratios using an anti-solvent procedure and then characterized. Zeta potential values indicated that in the presence of WFG, the colloidal stability of the particles increased. At higher pH values (pH 7), the Z:WFG (1:1) colloidal particles were smaller than the Z particles. Although WFG incorporation decreased the interfacial adsorption rate of particles due to the higher molecular weight and viscosity of the system, both Z and Z:WFG particles could efficiently reduce interfacial tension. The interfacial layer films developed by Z (pH 4) and Z: WFG (pH 4) particles revealed non-Newtonian and dominant viscouse (<em>G</em>″><em>G</em>′) characters. This work can help to design Pickering emulsions using alcohol-soluble-based particles.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117106"},"PeriodicalIF":6.0,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757704","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

Innovative edible films for food preservation: Combining pectin and flavonoids from citrus peels with soy protein isolates

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

LWT - Food Science and Technology

Pub Date : 2024-11-23 DOI: 10.1016/j.lwt.2024.117102

Huan Guo , Jinrong Bai , Xuchu Jin , Hongyan Liu , Dingtao Wu , Renyou Gan , Hong Gao

In this study, sequential extraction technology was employed to extract pectin and flavonoids from citrus peel by-products. Subsequently, citrus flavonoids (CF) were incorporated into a matrix comprising soy protein isolate (SPI) and citrus pectin (CP), resulting in the development of a series of active films (SPI/CP-CFs). The physicochemical properties of these films were evaluated along with their capability in food preservation. The SPI/CP-CFs films exhibited exceptional mechanical properties, thermal stability, and gas barrier properties. Furthermore, the films exhibited enhanced antioxidant and antimicrobial activities due to the sustainable release of CF. In practical applications, these antimicrobial edible films were more effective in extending the shelf life and maintaining freshness of red grapes and pork compared to CF-free counterparts. These findings suggest that the novel edible films based on the formulation of SPI, CP, and CF hold significant potential as versatile active packaging materials for preserving both fruit and meat products.

{"title":"Innovative edible films for food preservation: Combining pectin and flavonoids from citrus peels with soy protein isolates","authors":"Huan Guo , Jinrong Bai , Xuchu Jin , Hongyan Liu , Dingtao Wu , Renyou Gan , Hong Gao","doi":"10.1016/j.lwt.2024.117102","DOIUrl":"10.1016/j.lwt.2024.117102","url":null,"abstract":"<div><div>In this study, sequential extraction technology was employed to extract pectin and flavonoids from citrus peel by-products. Subsequently, citrus flavonoids (CF) were incorporated into a matrix comprising soy protein isolate (SPI) and citrus pectin (CP), resulting in the development of a series of active films (SPI/CP-CFs). The physicochemical properties of these films were evaluated along with their capability in food preservation. The SPI/CP-CFs films exhibited exceptional mechanical properties, thermal stability, and gas barrier properties. Furthermore, the films exhibited enhanced antioxidant and antimicrobial activities due to the sustainable release of CF. In practical applications, these antimicrobial edible films were more effective in extending the shelf life and maintaining freshness of red grapes and pork compared to CF-free counterparts. These findings suggest that the novel edible films based on the formulation of SPI, CP, and CF hold significant potential as versatile active packaging materials for preserving both fruit and meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117102"},"PeriodicalIF":6.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757700","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

Identification and crude protein prediction of porcini mushrooms via deep learning-assisted FTIR fingerprinting 通过深度学习辅助傅立叶变换红外指纹图谱对牛肝菌进行鉴定和粗蛋白预测

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

LWT - Food Science and Technology

Pub Date : 2024-11-23 DOI: 10.1016/j.lwt.2024.117101

Chuanmao Zheng , Honggao Liu , Jieqing Li , Yuanzhong Wang

Wild edible mushrooms are natural, green, and sustainable foods, and the key to their post-harvest safety and quality control lies in species identification, geographic traceability, and quality assessment. This study analyses the validity of partial least squares discriminant analysis (PLS-DA) model with residual convolutional neural network (ResNet) model based on Fourier transform infrared (FTIR) spectroscopy and two-dimensional correlation spectroscopy (2DCOS) for identifying species and geographic origin of porcini mushrooms. Exploring the feasibility of the partial least squares regression (PLSR) model and long short-term memory network (LSTM) model for predicting the crude protein content of porcini mushrooms. The results show that the ResNet model outperforms PLS-DA with 1.00 and 0.98 prediction results and 1.00 and 0.92 prediction accuracy for new samples, respectively. The LSTM model was more effective than the PLSR model in estimating crude protein content. Among them, LSTM model with first order derivative-multiple scattering correction-Savitzky-Golay (1D-MSC-SG) preprocessing combination was optimal with a prediction set RPD = 2.7, Sig. = 0.418. Besides, the sequential projection algorithm (SPA) feature extraction improves the prediction ability of the LSTM model. Its residual prediction deviation (RPD) was 2.9, Sig. = 0.627. The study provides a new reference for quality evaluation of edible mushrooms and other food products in the market.

野生食用菌是天然、绿色和可持续食品，其采后安全和质量控制的关键在于物种识别、地理溯源和质量评估。本研究分析了基于傅立叶变换红外光谱（FTIR）和二维相关光谱（2DCOS）的偏最小二乘判别分析（PLS-DA）模型与残差卷积神经网络（ResNet）模型在牛肝菌的物种和地理来源识别中的有效性。探索偏最小二乘回归（PLSR）模型和长短期记忆网络（LSTM）模型预测牛肝菌粗蛋白含量的可行性。结果表明，ResNet 模型优于 PLS-DA，预测结果分别为 1.00 和 0.98，对新样品的预测精度分别为 1.00 和 0.92。在估计粗蛋白含量方面，LSTM 模型比 PLSR 模型更有效。其中，带有一阶导数-多重散射校正-Savitzky-Golay（1D-MSC-SG）预处理组合的 LSTM 模型最优，预测集 RPD = 2.7，Sig.= 0.418。此外，序列投影算法（SPA）特征提取提高了 LSTM 模型的预测能力。其残差预测偏差（RPD）为 2.9，Sig. = 0.627。该研究为食用菌和市场上其他食品的质量评价提供了新的参考。

{"title":"Identification and crude protein prediction of porcini mushrooms via deep learning-assisted FTIR fingerprinting","authors":"Chuanmao Zheng , Honggao Liu , Jieqing Li , Yuanzhong Wang","doi":"10.1016/j.lwt.2024.117101","DOIUrl":"10.1016/j.lwt.2024.117101","url":null,"abstract":"<div><div>Wild edible mushrooms are natural, green, and sustainable foods, and the key to their post-harvest safety and quality control lies in species identification, geographic traceability, and quality assessment. This study analyses the validity of partial least squares discriminant analysis (PLS-DA) model with residual convolutional neural network (ResNet) model based on Fourier transform infrared (FTIR) spectroscopy and two-dimensional correlation spectroscopy (2DCOS) for identifying species and geographic origin of porcini mushrooms. Exploring the feasibility of the partial least squares regression (PLSR) model and long short-term memory network (LSTM) model for predicting the crude protein content of porcini mushrooms. The results show that the ResNet model outperforms PLS-DA with 1.00 and 0.98 prediction results and 1.00 and 0.92 prediction accuracy for new samples, respectively. The LSTM model was more effective than the PLSR model in estimating crude protein content. Among them, LSTM model with first order derivative-multiple scattering correction-Savitzky-Golay (1D-MSC-SG) preprocessing combination was optimal with a prediction set RPD = 2.7, Sig. = 0.418. Besides, the sequential projection algorithm (SPA) feature extraction improves the prediction ability of the LSTM model. Its residual prediction deviation (RPD) was 2.9, Sig. = 0.627. The study provides a new reference for quality evaluation of edible mushrooms and other food products in the market.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117101"},"PeriodicalIF":6.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702250","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

Reveal the influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science

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

LWT - Food Science and Technology

Pub Date : 2024-11-23 DOI: 10.1016/j.lwt.2024.117073

Di Tian , Chenyang Ma , Xiaohui Zhou , Liubo Yang , Ning Chen , Qingyi Wang , Xuan Tang , Lujie Zhang , Mingjuan Zhan , Yali Li , Xiujuan Deng , Xianxue Wu , Hongjie Zhou

The storage was a critical factor influencing the quality of ripe Pu-erh tea (RPT). However, research on the influence of different storage methods on the quality of RPT has been limited, primarily due to constraints related to environment and time. Utilizing sensory evaluation, gas chromatography combined with quadrupole time-of-flight mass spectrometry (GC-QTOFMS) and High Performance Liquid Chromatography (HPLC), we investigated the chemical composition differences of RPT stored in its original packaging and in four different container types (pottery jar storage, iron pot storage, carton storage, and wooden box storage). We found that container storage significantly enhanced the sweet after taste and stale aroma profile. A total of 101 volatile metabolites were identified, with 1,2,4-trimethoxybenzene emerging as the primary differential metabolite distinguishing container storage from original storage. Analysis of non-volatile metabolites revealed that container storage was conducive to an increase in sweet-tasting compounds such as Glycine and Threonine, and a reduction in bitter and astringent compounds such as epigallocatechin gallate. Furthermore, correlation analysis established that 1,2,4-trimethoxybenzene exhibited the strongest positive correlation with the stale aroma, while safranal was closely associated with an increase in jujube-like aroma. These findings provide a theoretical basis for optimizing the storage conditions of RPT.

{"title":"Reveal the influence mechanism of different storage containers on the flavor of ripe Pu-erh tea based molecular sensory science","authors":"Di Tian , Chenyang Ma , Xiaohui Zhou , Liubo Yang , Ning Chen , Qingyi Wang , Xuan Tang , Lujie Zhang , Mingjuan Zhan , Yali Li , Xiujuan Deng , Xianxue Wu , Hongjie Zhou","doi":"10.1016/j.lwt.2024.117073","DOIUrl":"10.1016/j.lwt.2024.117073","url":null,"abstract":"<div><div>The storage was a critical factor influencing the quality of ripe Pu-erh tea (RPT). However, research on the influence of different storage methods on the quality of RPT has been limited, primarily due to constraints related to environment and time. Utilizing sensory evaluation, gas chromatography combined with quadrupole time-of-flight mass spectrometry (GC-QTOFMS) and High Performance Liquid Chromatography (HPLC), we investigated the chemical composition differences of RPT stored in its original packaging and in four different container types (pottery jar storage, iron pot storage, carton storage, and wooden box storage). We found that container storage significantly enhanced the sweet after taste and stale aroma profile. A total of 101 volatile metabolites were identified, with 1,2,4-trimethoxybenzene emerging as the primary differential metabolite distinguishing container storage from original storage. Analysis of non-volatile metabolites revealed that container storage was conducive to an increase in sweet-tasting compounds such as Glycine and Threonine, and a reduction in bitter and astringent compounds such as epigallocatechin gallate. Furthermore, correlation analysis established that 1,2,4-trimethoxybenzene exhibited the strongest positive correlation with the stale aroma, while safranal was closely associated with an increase in jujube-like aroma. These findings provide a theoretical basis for optimizing the storage conditions of RPT.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117073"},"PeriodicalIF":6.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757189","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

Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of "Huanong 53″ black tea

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

LWT - Food Science and Technology

Pub Date : 2024-11-23 DOI: 10.1016/j.lwt.2024.117086

Yueyang Du , Huan Zhang , Dylan O.'Neill Rothenberg , Kaikai Zhang , Yongen Lin , Kaiwei Jin , Jielin Li , Hui Zhou , Hongfeng Su , Rongquan Ji , Lingyun Zhang

A comprehensive investigation was conducted using targeted metabolomics, transcriptomics, and GC-MS techniques to study the dynamic changes in volatile and non-volatile metabolites, as well as gene transcription levels, in five processing stages of 'Huanong 53′ black tea (Camellia sinensis). A total of 2062 metabolites were identified, with flavonoids (428) and amino acids and their derivatives (194) being the main categories. The types and contents of flavor characteristic components of black tea changed most significantly during the withering and fermentation stages. Key elements of tea aroma composition, including linalool, benzeneacetaldehyde, and geraniol were found to correspond significantly with specific transcripts annotated as linalool synthase, aromatic aminotransferase, and geraniol diphosphate synthase, respectively. Throughout processing, a decrease in catechins and concomitant increase in oxidized catechin dimers, such as theaflavin (TF), was positively correlated with down-regulated flavonoid pathway gene expression and up-regulated expression of putative TF biosynthetic genes, including laccases, polyphenol oxidase, and a wide range of peroxidases. This study provides a comprehensive perspective on the changes in metabolites during black tea processing, and contributes to the research on improving black tea quality and the suitability of tea varieties for processing.

{"title":"Multiomics correlation analysis on the mechanism of flavor substance formation during the processing of \"Huanong 53″ black tea","authors":"Yueyang Du , Huan Zhang , Dylan O.'Neill Rothenberg , Kaikai Zhang , Yongen Lin , Kaiwei Jin , Jielin Li , Hui Zhou , Hongfeng Su , Rongquan Ji , Lingyun Zhang","doi":"10.1016/j.lwt.2024.117086","DOIUrl":"10.1016/j.lwt.2024.117086","url":null,"abstract":"<div><div>A comprehensive investigation was conducted using targeted metabolomics, transcriptomics, and GC-MS techniques to study the dynamic changes in volatile and non-volatile metabolites, as well as gene transcription levels, in five processing stages of 'Huanong 53′ black tea (<em>Camellia sinensis</em>). A total of 2062 metabolites were identified, with flavonoids (428) and amino acids and their derivatives (194) being the main categories. The types and contents of flavor characteristic components of black tea changed most significantly during the withering and fermentation stages. Key elements of tea aroma composition, including linalool, benzeneacetaldehyde, and geraniol were found to correspond significantly with specific transcripts annotated as linalool synthase, aromatic aminotransferase, and geraniol diphosphate synthase, respectively. Throughout processing, a decrease in catechins and concomitant increase in oxidized catechin dimers, such as theaflavin (TF), was positively correlated with down-regulated flavonoid pathway gene expression and up-regulated expression of putative TF biosynthetic genes, including laccases, polyphenol oxidase, and a wide range of peroxidases. This study provides a comprehensive perspective on the changes in metabolites during black tea processing, and contributes to the research on improving black tea quality and the suitability of tea varieties for processing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117086"},"PeriodicalIF":6.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757190","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

Effect of ultrasonic treatment on the structure and functional properties of protein-fortified potato powder

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

LWT - Food Science and Technology

Pub Date : 2024-11-22 DOI: 10.1016/j.lwt.2024.117098

Ying Zheng, Mingyuan Li, Suying Hao, Xiaoqing Yang

Potato powder has substantial nutritional value and gluten-free protein, making it an ideal ingredient in gluten-free foods that meet the dietary requirements of individuals with gluten allergies. However, the absence of gluten protein limits the processing and utilization of potato powder-based products. Different levels of power density (1–5 W/cm³) was used on potato powder enriched with whey protein and determine the impact of structural and functional characteristics by CLSM, FTIR spectroscopy, X-ray diffraction, low-field nuclear magnetic resonance and thermogravimetric analyses. The results showed that ultrasonic treatment destroyed the structures of starch and protein in protein-fortified potato powder, resulting in smaller starch granules. Compared with the blank group, the amylose content increased by 0.13-fold, relative crystallinity (RC) increased to 15.9%, water absorption capacity increased by 36% and oil absorption capacity increased by 112.5%. Ultrasonic treatment increased the contents of disulfide bonds, α-helices and β-sheets in protein-enhanced potato powder; improved the strength and construction rate of the protein network structure; promote the transformation of immobilized-water to bound-water and reduce the water mobility of dough and increased the hardness of protein-enhanced potato powder gel by 1.5-fold. In contrast, excessive ultrasonic power had a negative effect while consuming energy.

{"title":"Effect of ultrasonic treatment on the structure and functional properties of protein-fortified potato powder","authors":"Ying Zheng, Mingyuan Li, Suying Hao, Xiaoqing Yang","doi":"10.1016/j.lwt.2024.117098","DOIUrl":"10.1016/j.lwt.2024.117098","url":null,"abstract":"<div><div>Potato powder has substantial nutritional value and gluten-free protein, making it an ideal ingredient in gluten-free foods that meet the dietary requirements of individuals with gluten allergies. However, the absence of gluten protein limits the processing and utilization of potato powder-based products. Different levels of power density (1–5 W/cm<sup>3</sup>) was used on potato powder enriched with whey protein and determine the impact of structural and functional characteristics by CLSM, FTIR spectroscopy, X-ray diffraction, low-field nuclear magnetic resonance and thermogravimetric analyses. The results showed that ultrasonic treatment destroyed the structures of starch and protein in protein-fortified potato powder, resulting in smaller starch granules. Compared with the blank group, the amylose content increased by 0.13-fold, relative crystallinity (RC) increased to 15.9%, water absorption capacity increased by 36% and oil absorption capacity increased by 112.5%. Ultrasonic treatment increased the contents of disulfide bonds, α-helices and β-sheets in protein-enhanced potato powder; improved the strength and construction rate of the protein network structure; promote the transformation of immobilized-water to bound-water and reduce the water mobility of dough and increased the hardness of protein-enhanced potato powder gel by 1.5-fold. In contrast, excessive ultrasonic power had a negative effect while consuming energy.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117098"},"PeriodicalIF":6.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757237","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

Characterization of biodegradable films based on carboxymethyl cellulose and citrus pectin films enriched with bee bread oil and thyme oil

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

LWT - Food Science and Technology

Pub Date : 2024-11-22 DOI: 10.1016/j.lwt.2024.117088

Mariana Spinei , Mircea Oroian , Vasile-Florin Ursachi

Films based on polysaccharides (e.g., cellulose esters, pectin) are often utilized as bio-packaging for food products. In this study, films were developed by casting method using carboxymethyl cellulose (CMC), pectin (P), and glycerol incorporated with two essential oils (EOs), bee bread oil (BBO) and thyme oil (TO) in different concentrations (1, 2, and 3%). The formulated films were described in terms of physicochemical properties, as well as through FT-IR spectroscopy, morphological, and thermogravimetric analysis, and with a focus on biodegradation degree. The addition of BBO to CMC films enhanced mechanical properties (77.22–81.96 MPa for tensile strength and 380.5–629.5 MPa for Young's modulus) and reduced barrier characteristics (0.46–0.74 g × mm/kPa × h × m² and 0.69–0.84 cc × mm/m² × atm × day for water vapor and oxygen permeabilities, respectively). The EOs decreased the films' opacity and increased their transparency. Considerably, films incorporating 2% and 3% of BBO and TO were completely degraded after 20 days of burial. Furthermore, principal functional groups and interaction between polymers and EOs were observed by FT-IR spectroscopy and morphological analysis of films.

{"title":"Characterization of biodegradable films based on carboxymethyl cellulose and citrus pectin films enriched with bee bread oil and thyme oil","authors":"Mariana Spinei , Mircea Oroian , Vasile-Florin Ursachi","doi":"10.1016/j.lwt.2024.117088","DOIUrl":"10.1016/j.lwt.2024.117088","url":null,"abstract":"<div><div>Films based on polysaccharides (e.g., cellulose esters, pectin) are often utilized as bio-packaging for food products. In this study, films were developed by casting method using carboxymethyl cellulose (CMC), pectin (P), and glycerol incorporated with two essential oils (EOs), bee bread oil (BBO) and thyme oil (TO) in different concentrations (1, 2, and 3%). The formulated films were described in terms of physicochemical properties, as well as through FT-IR spectroscopy, morphological, and thermogravimetric analysis, and with a focus on biodegradation degree. The addition of BBO to CMC films enhanced mechanical properties (77.22–81.96 MPa for tensile strength and 380.5–629.5 MPa for Young's modulus) and reduced barrier characteristics (0.46–0.74 g × mm/kPa × h × m<sup>2</sup> and 0.69–0.84 cc × mm/m<sup>2</sup> × atm × day for water vapor and oxygen permeabilities, respectively). The EOs decreased the films' opacity and increased their transparency. Considerably, films incorporating 2% and 3% of BBO and TO were completely degraded after 20 days of burial. Furthermore, principal functional groups and interaction between polymers and EOs were observed by FT-IR spectroscopy and morphological analysis of films.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117088"},"PeriodicalIF":6.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757184","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 different freezing methods on the damage in potato tissues impregnated with trehalose 不同冷冻方法对浸渍了三卤糖的马铃薯组织损伤的影响

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

LWT - Food Science and Technology

Pub Date : 2024-11-22 DOI: 10.1016/j.lwt.2024.117096

Xiyun Sun , Wuyi Liu , Hongwei Xiao , Chunju Liu , Feifei Yang , Jiaqi Hu , Yaoyao Wang , Ru Zhao , Haiou Wang

In this study, four freezing methods were evaluated: −40 °C contact plate freezing (−40°C-CPF), −80 °C contact plate freezing (−80°C-CPF), liquid nitrogen freezing (LNF), and vacuum freezing (VF). Potato slices treated with trehalose impregnation underwent freeze-thaw experiments to compare their freezing characteristics, water status, cell activity, and microstructure. The treatment/control groups were denoted as −40°C_Tre/CK, −80°C_Tre/CK, LNF_Tre/CK, and VF_Tre/CK, respectively. The results showed that the addition of trehalose significantly increased the freezing rate of VF, while VF had greater freezing damage. The −40°C_Tre sample had a lower drip loss, a lower relative electrical conductivity, and a greater hardness. After freeze-thawing, the change in the peak area proportion of the −40°C_Tre sample was found to be minimal, which was beneficial for the retention of water, as evidenced by low-frequency nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analyses. Observing the microstructure, it was found that the cell structures of the −40°C_Tre sample was relatively complete, with good preservation of cell wall morphology. In addition, the presence of cell membranes was clearly observed in the −80°C_Tre and LNF_Tre samples. Under freezing conditions of −40°C-CPF, potatoes treated with trehalose showed minimal freezing damage.

本研究评估了四种冷冻方法：-40°C 接触板冷冻（-40°C-CPF）、-80°C 接触板冷冻（-80°C-CPF）、液氮冷冻（LNF）和真空冷冻（VF）。经过妥尔糖浸渍处理的马铃薯切片进行了冻融实验，以比较其冷冻特性、水分状态、细胞活性和微观结构。处理组/对照组分别称为 -40°CTre/CK、-80°CTre/CK、LNFTre/CK 和 VFTre/CK。结果表明，添加曲哈洛糖能显著提高 VF 的冻结率，同时 VF 的冻结损伤更大。-40°CTre样品的滴水损失较低，相对电导率较低，硬度较高。低频核磁共振（LF-NMR）和磁共振成像（MRI）分析表明，冻融后，-40°CTre 样品的峰面积比例变化极小，有利于保持水分。观察微观结构发现，-40°CTre 样品的细胞结构相对完整，细胞壁形态保存良好。此外，在-80°CTre 和 LNFTre 样品中还能清楚地观察到细胞膜的存在。在 -40°C-CPF 的冷冻条件下，经曲哈糖处理的马铃薯的冻害最小。

{"title":"Effects of different freezing methods on the damage in potato tissues impregnated with trehalose","authors":"Xiyun Sun , Wuyi Liu , Hongwei Xiao , Chunju Liu , Feifei Yang , Jiaqi Hu , Yaoyao Wang , Ru Zhao , Haiou Wang","doi":"10.1016/j.lwt.2024.117096","DOIUrl":"10.1016/j.lwt.2024.117096","url":null,"abstract":"<div><div>In this study, four freezing methods were evaluated: −40 °C contact plate freezing (−40°C-CPF), −80 °C contact plate freezing (−80°C-CPF), liquid nitrogen freezing (LNF), and vacuum freezing (VF). Potato slices treated with trehalose impregnation underwent freeze-thaw experiments to compare their freezing characteristics, water status, cell activity, and microstructure. The treatment/control groups were denoted as −40°C<sub>Tre/CK</sub>, −80°C<sub>Tre/CK</sub>, LNF<sub>Tre/CK</sub>, and VF<sub>Tre/CK</sub>, respectively. The results showed that the addition of trehalose significantly increased the freezing rate of VF, while VF had greater freezing damage. The −40°C<sub>Tre</sub> sample had a lower drip loss, a lower relative electrical conductivity, and a greater hardness. After freeze-thawing, the change in the peak area proportion of the −40°C<sub>Tre</sub> sample was found to be minimal, which was beneficial for the retention of water, as evidenced by low-frequency nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analyses. Observing the microstructure, it was found that the cell structures of the −40°C<sub>Tre</sub> sample was relatively complete, with good preservation of cell wall morphology. In addition, the presence of cell membranes was clearly observed in the −80°C<sub>Tre</sub> and LNF<sub>Tre</sub> samples. Under freezing conditions of −40°C-CPF, potatoes treated with trehalose showed minimal freezing damage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117096"},"PeriodicalIF":6.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702383","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

Enhancing the quality of semi-dried tilapia fillets using ultraviolet radiation to simulate the natural solar drying process: Integration of flavoromics, lipidomics, and targeted metabolomics 利用紫外线辐射模拟自然太阳干燥过程，提高半干罗非鱼片的质量：风味组学、脂质组学和靶向代谢组学的整合

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

LWT - Food Science and Technology

Pub Date : 2024-11-22 DOI: 10.1016/j.lwt.2024.117099

Ji Wang, Xu-Song Wang, Zichun Zhang, Da-Yong Zhou, Lei Qin, Xu-Hui Huang

Ultraviolet light from the sun plays an important role in the formation of the quality of natural air-dried meat products. This study investigated the effect of UV-simulated sunlight-assisted drying on the quality of tilapia fillets by lipidomics, targeted metabolomics, and flavoromics. The results showed that UV radiation increased the gap between myofibrils. UV radiation moderately improved lipid oxidation levels and changed the flavor profile. The volatiles of the UVA or UVB groups were more abundantly and diverse than those of the other groups. The contents of taste amino acids and nucleotides were increased after UV radiation. 422 lipid molecules were identified, of which 66 differential lipids were screened. UV radiation promoted the volatiles production by accelerating the degradation of differential lipids. Best organoleptic quality of products were obtained after UVA or UVB radiation. This study provides new horizons for improving the flavor of dried meat products.

来自太阳的紫外线在天然风干肉制品品质的形成过程中发挥着重要作用。本研究通过脂质组学、靶向代谢组学和风味组学研究了紫外线模拟阳光辅助干燥对罗非鱼片品质的影响。结果表明，紫外线辐射增加了肌纤维之间的间隙。紫外线辐射适度改善了脂质氧化水平，并改变了风味特征。与其他组相比，UVA 或 UVB 组的挥发性物质更丰富、更多样。紫外线辐射后，味道氨基酸和核苷酸的含量有所增加。鉴定了 422 种脂质分子，其中筛选出 66 种差异脂质。紫外线辐射加速了差异脂质的降解，从而促进了挥发性物质的产生。经 UVA 或 UVB 辐射后，产品的感官质量最佳。这项研究为改善肉干产品的风味提供了新的视角。

{"title":"Enhancing the quality of semi-dried tilapia fillets using ultraviolet radiation to simulate the natural solar drying process: Integration of flavoromics, lipidomics, and targeted metabolomics","authors":"Ji Wang, Xu-Song Wang, Zichun Zhang, Da-Yong Zhou, Lei Qin, Xu-Hui Huang","doi":"10.1016/j.lwt.2024.117099","DOIUrl":"10.1016/j.lwt.2024.117099","url":null,"abstract":"<div><div>Ultraviolet light from the sun plays an important role in the formation of the quality of natural air-dried meat products. This study investigated the effect of UV-simulated sunlight-assisted drying on the quality of tilapia fillets by lipidomics, targeted metabolomics, and flavoromics. The results showed that UV radiation increased the gap between myofibrils. UV radiation moderately improved lipid oxidation levels and changed the flavor profile. The volatiles of the UVA or UVB groups were more abundantly and diverse than those of the other groups. The contents of taste amino acids and nucleotides were increased after UV radiation. 422 lipid molecules were identified, of which 66 differential lipids were screened. UV radiation promoted the volatiles production by accelerating the degradation of differential lipids. Best organoleptic quality of products were obtained after UVA or UVB radiation. This study provides new horizons for improving the flavor of dried meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117099"},"PeriodicalIF":6.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142719951","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

Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods 多功能姜黄素/γ-环糊精/氯化钠复合物：低钠食品中的减盐、增味和抗菌策略

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

LWT - Food Science and Technology

Pub Date : 2024-11-22 DOI: 10.1016/j.lwt.2024.117085

Dehua Wang , Biqian Wei , Yi Zhang , Tongxin Xie , Jing Yu , Yong Xue , Biao Kong , Changhu Xue , Qingjuan Tang

Excessive salt consumption is strongly linked to the chronic diseases development, highlighting the urgent need for effective salt-reduction strategies in food products. However, reducing salt content often compromises both food preservation and flavor. In this study, we hypothesized that curcumin could enhance the flavor perception of sodium chloride while compensating for its antimicrobial effect in reduced-salt applications. To test this, we developed a curcumin/γ-cyclodextrin/sodium chloride complex (IC), using γ-cyclodextrin as a carrier, and evaluated its antimicrobial and flavor-enhancing properties. The complex's formation was confirmed through various analytical techniques. Results from electronic tongue and sensory evaluations demonstrated that the IC enhanced the perception of saltiness and imparted unique aromatic characteristics compared to standard sodium chloride. GC-IMS analysis identified key aroma contributors, such as aldehydes and alcohols. Additionally, antimicrobial tests revealed that the IC efficiently mediated the sono/photodynamic inactivation of Shewanella putrefaciens and Vibrio parahaemolyticus. In summary, the IC offers a multifunctional approach, enhancing flavor, reducing salt, and enabling antimicrobial activity, while promoting practical uses of sono/photodynamic technology in low-sodium foods.

过量摄入盐分与慢性疾病的发生密切相关，因此迫切需要在食品中采取有效的减盐策略。然而，减少盐含量往往会影响食品的保存和风味。在这项研究中，我们假设姜黄素可以增强氯化钠的风味感知，同时弥补其在减盐应用中的抗菌作用。为了验证这一假设，我们以γ-环糊精为载体，开发了姜黄素/γ-环糊精/氯化钠复合物（IC），并对其抗菌和增味特性进行了评估。通过各种分析技术确认了复合物的形成。电子舌和感官评估结果表明，与标准氯化钠相比，集成电路增强了咸味感知，并赋予了独特的芳香特性。GC-IMS 分析确定了主要的芳香成分，如醛和醇。此外，抗菌测试表明，集成电路能有效介导声/光动力灭活普氏希瓦菌和副溶血性弧菌。总之，集成电路提供了一种多功能方法，既能增强风味、减少盐分，又能实现抗菌活性，同时还能促进声波/光动力学技术在低钠食品中的实际应用。

{"title":"Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods","authors":"Dehua Wang , Biqian Wei , Yi Zhang , Tongxin Xie , Jing Yu , Yong Xue , Biao Kong , Changhu Xue , Qingjuan Tang","doi":"10.1016/j.lwt.2024.117085","DOIUrl":"10.1016/j.lwt.2024.117085","url":null,"abstract":"<div><div>Excessive salt consumption is strongly linked to the chronic diseases development, highlighting the urgent need for effective salt-reduction strategies in food products. However, reducing salt content often compromises both food preservation and flavor. In this study, we hypothesized that curcumin could enhance the flavor perception of sodium chloride while compensating for its antimicrobial effect in reduced-salt applications. To test this, we developed a curcumin/γ-cyclodextrin/sodium chloride complex (IC), using γ-cyclodextrin as a carrier, and evaluated its antimicrobial and flavor-enhancing properties. The complex's formation was confirmed through various analytical techniques. Results from electronic tongue and sensory evaluations demonstrated that the IC enhanced the perception of saltiness and imparted unique aromatic characteristics compared to standard sodium chloride. GC-IMS analysis identified key aroma contributors, such as aldehydes and alcohols. Additionally, antimicrobial tests revealed that the IC efficiently mediated the sono/photodynamic inactivation of <em>Shewanella putrefaciens</em> and <em>Vibrio parahaemolyticus</em>. In summary, the IC offers a multifunctional approach, enhancing flavor, reducing salt, and enabling antimicrobial activity, while promoting practical uses of sono/photodynamic technology in low-sodium foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117085"},"PeriodicalIF":6.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702253","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