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

Antimicrobial paeonol modulates efflux pumps and membrane permeability in Aeromonas hydrophila: Proteomic insights and application in grass carp meat preservation 抗菌丹皮酚调节嗜水气单胞菌的外排泵和膜通透性：蛋白质组学见解及其在草鱼肉保存中的应用

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 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.

鱼类病原体嗜水气单胞菌的耐药性日益增强，给水产养殖生产和食品安全带来了重大压力。丹皮酚是一种植物衍生的化合物，具有很强的抗菌潜力。实验结果表明，丹皮酚对12株细菌具有抑制作用，对嗜水单胞菌的IC50为256.8 μg/mL。其抗菌机制包括降低细菌活力、抑制生物膜形成、增强细胞膜通透性、降低外排泵活性等。蛋白质组学显示，丹皮酚处理后，外排泵相关蛋白上调，而ABC转运蛋白下调。丹皮酚与外排泵抑制剂（CCCP）联合使用可增强其抗菌效果。此外，编码ABC转运系统中质周寡肽结合蛋白的oppA的缺失，导致嗜水单胞菌在丹皮酚处理下的存活率降低，这表明丹皮酚干扰了oppA的表达或功能。细胞热移实验（CETSA）进一步证实，丹皮酚与OppA结合，导致目标蛋白的不稳定。值得注意的是，丹皮酚具有毒性低，耐药诱导最小，体外和体内保护作用高的特点。它还能减少鱼肉中的细菌数量，提高新鲜度。总之，丹皮酚是一种很有前途的天然抗菌剂和食品防腐剂，可用于水产养殖生产和食品保鲜。

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引用次数: 0

Effect of different vegetable oils and their emulsion gels on quality characteristics of plant-based meat analogs 不同植物油及其乳状凝胶对植物性肉类类似物品质特性的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118844

Fenfen Lei , Zhaoyu Chen , Zhe Chen , Tianyuan Hu , Dongping He , Li Zhou

Lipid engineering is crucial for enhancing the quality of plant-based meat (PBM). In this study, four specific vegetable oils—rapeseed oil (RSO), flavor rapeseed oil (AS-RSO), rice bran oil (RBO), and linseed oil (LO)—and their structured emulsion gels (EGs), were innovatively employed as fat substitutes in soy protein-based PBMs. RSO-PBM and RBO-PBM exhibited significantly lower cooking/thawing loss (p < 0.05), higher oil-absorbing capacity, and higher springiness and cohesiveness values. The introduction of EGs in PBM reduced cooking and thawing losses by 70.65 % and 57.68 %, respectively, while increasing the water-absorbing capacity of PBM by 34.53 %. PBMs formulated with EGs (replacement ratio >75 %) achieved significantly higher sensory evaluation scores (p < 0.05) than those formulated by directly adding vegetable oils. In PBM formulated with EGs, the α-helix and β-fold structures transformed into more stable β-turn and random coil structures. Moreover, alkanes, sulfides, aldehydes, alcohols, and ketones were identified as the predominant aromatic substances in PBM, and these were enhanced by EG replacement exceeding 75 %. Accordingly, the rational selection of vegetable oils (e.g., RSO/RBO) combined with 75 % EG substitution established a novel strategy for developing succulent and flavorful PBMs.

脂质工程是提高植物性肉质量的关键。在本研究中，四种特定的植物油——菜籽油（RSO）、风味菜籽油（as -RSO）、米糠油（RBO）和亚麻籽油（LO）及其结构乳凝胶（EGs）被创新地用作大豆蛋白基PBMs的脂肪替代品。RSO-PBM和RBO-PBM表现出更低的蒸煮/解冻损失（p < 0.05），更高的吸油能力，以及更高的弹性和黏结性值。在PBM中加入鸡蛋，蒸煮和解冻损失分别降低70.65%和57.68%，吸水能力提高34.53%。添加EGs（替代率为75%）的PBMs的感官评价分数显著高于直接添加植物油的PBMs （p < 0.05）。在加入EGs的PBM中，α-螺旋和β-折叠结构转变为更稳定的β-旋转和随机线圈结构。此外，烷烃、硫化物、醛类、醇类和酮类是PBM中主要的芳香族物质，并且这些物质在EG替代量超过75%后得到了增强。因此，植物油的合理选择（如RSO/RBO）结合75% EG替代为开发多汁美味的PBMs建立了新的策略。

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引用次数: 0

Pulsed vacuum drying enhances drying efficiency and preserves lignan compounds of Schisandra chinensis fruit extract 脉冲真空干燥提高了五味子果实提取物的干燥效率和木脂素类化合物的保存

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118895

Yuanhui Li , Mengxin Huang , Yaru Qi , Xuecheng Wang , Na Wan , Zhenfeng Wu

This study introduces pulsed vacuum drying (PVD) as an innovative method to improve drying efficiency and product quality for Schisandra chinensis fruit extract. The roles of PVD in enhancing drying kinetics and its mechanisms, preserving lignan compounds, reducing the generation of 5-hydroxymethylfurfural (5-HMF) and lowering energy consumption have been investigated. Results demonstrated that reducing the pulsed vacuum ratio from 14:1 to 4:1 shortened drying time by 40–65 % compared to conventional vacuum drying (VD), while simultaneously decreasing energy consumption and increasing specific moisture extraction rate and energy efficiency. Notably, lower pulsed vacuum ratios reduced 5-HMF concentration and slightly increased lignan retention. Furthermore, micro X-CT analysis revealed that PVD increased the porosity and pore number of the dried extract, suggesting that these structural changes represent the primary mechanism underlying the enhanced drying efficiency. The findings position PVD as a promising drying technique for liquid fruit extract dehydration.

本文介绍了脉冲真空干燥（PVD）作为一种创新的方法来提高五味子果实提取物的干燥效率和产品质量。研究了PVD在提高干燥动力学及其机理、保存木脂素化合物、减少5-羟甲基糠醛（5-HMF）的生成和降低能耗等方面的作用。结果表明，将脉冲真空比从14:1降低到4:1，与传统真空干燥相比，干燥时间缩短40 - 65%，同时降低能耗，提高比抽湿率和能源效率。值得注意的是，较低的脉冲真空比降低了5-HMF浓度，并略微增加了木脂素的保留。此外，微X-CT分析显示，PVD增加了干燥提取物的孔隙率和孔隙数，表明这些结构变化是干燥效率提高的主要机制。研究结果表明PVD是一种很有前途的水果液体提取物脱水干燥技术。

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引用次数: 0

Effects of cryoprotectants and dehydration on physicochemical properties of salted kimchi cabbage during frozen storage 冷冻保护剂和脱水对咸菜贮藏过程中理化性质的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-15 DOI: 10.1016/j.lwt.2025.118852

Hee Eun Kim , Yun-Jeong Choi , Min Jung Lee , Minji Kim , Sung Jin Park , Ji Young Choi , Miran Kang , Sung Hee Park , Jeong-Yong Cho , Mi-Ai Lee

This study examined the effects of cryoprotectants (trehalose and glucose) and dehydration methods (general and centrifugal) on the physicochemical, microbial, and phytochemical properties of salted kimchi cabbage (SKC) during frozen storage. Thawing loss and hardness were assessed as key indicators of quality deterioration. Among the tested treatments, the combination of centrifugal dehydration and glucose (CD-SG) was the most effective in minimizing thawing loss, preserving hardness, and reducing structural damage caused by ice crystals. Centrifugal dehydration significantly lowered the initial moisture content and enhanced product stability, while glucose provided superior cryoprotective effects compared to trehalose. Microbial stability was maintained, with the CD-SG treatment showing consistent total viable bacterial counts and improved survival of lactic acid bacteria. Additionally, the CD-SG treatment retained higher antioxidant activity and total phenolic content (TPC), indicating better preservation of bioactive compounds. Scanning electron microscopy confirmed that centrifugal dehydration combined with cryoprotectants reduced pore size and preserved cell structure. These findings suggest that the application of glucose and centrifugal dehydration is an optimal preprocessing strategy for improving the quality and shelf life of frozen SKC, supporting the development of advanced frozen kimchi products.

本研究考察了冷冻保护剂（海藻糖和葡萄糖）和脱水方法（普通脱水和离心脱水）对盐腌泡菜白菜（SKC）冷冻期间理化、微生物和植物化学特性的影响。以解冻损失和硬度作为质量劣化的关键指标。在试验处理中，离心脱水和葡萄糖（CD-SG）联合处理在最大限度地减少解冻损失、保持硬度和减少冰晶造成的结构破坏方面最有效。离心脱水显著降低了初始水分含量，提高了产品的稳定性，而与海藻糖相比，葡萄糖具有更好的冷冻保护效果。微生物稳定性得以保持，CD-SG处理显示出一致的总活菌数量，并提高了乳酸菌的存活率。此外，CD-SG处理保留了更高的抗氧化活性和总酚含量（TPC），表明更好地保存了生物活性化合物。扫描电镜证实离心脱水联合冷冻保护剂减少了孔隙大小并保留了细胞结构。上述研究结果表明，葡萄糖和离心脱水是提高冷冻SKC品质和保质期的最佳预处理策略，为先进冷冻泡菜产品的开发提供了支持。

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引用次数: 0

Mechanistic insights into the stabilization of sulforaphane mediated by natural alcohol-derived hydrophobic deep eutectic solvents 天然醇衍生的疏水深共晶溶剂对萝卜硫素稳定作用的机理研究

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-12 DOI: 10.1016/j.lwt.2025.118910

Cuicui Zhou , Yuxin Xiang , Chaoxi Zeng , Feiyang Li , Yuanjie Wu , Haoren Wu , Yong Yuan , Jin Cao , Feiyan Yin , Jianhui Ye , Zhonghua Liu , Meng Shi

As a bioactive isothiocyanate found in cruciferous vegetables, sulforaphane (SF) demonstrates poor thermal stability, which substantially restricts its application in functional foods. This work examined ten natural deep eutectic solvents (NADES) for effective stabilization of SF under thermal stress. At 50 °C, HPLC-MS/MS analyses revealed that all NADES formulations significantly enhanced SF stability (p < 0.05) compared to aqueous solution, with cinnamyl alcohol-fenchyl alcohol (CiFe) and cinnamyl alcohol-menthol (CiMe) showing the strongest protective effect. Thermal degradation kinetics analysis indicated first-order behavior within the 50–100 °C range. After heating, SF retention rates in CiFe and CiMe ranged from 27–71 % and 17–68 %, respectively, which was markedly higher (p < 0.05) than that in aqueous solution (3 %). The enhanced stability was attributed from molecular interactions including prolonged hydrogen-bonding lifetimes and strengthened van der Waals interactions within NADES-SF supramolecules, as evidenced by FTIR spectroscopy and molecular dynamics simulations. Moreover, in vitro digestion tests demonstrated that CiFe and CiMe retained 60–70 % of SF, significantly surpassing the retention in aqueous solution (42 %). These findings highlight the potential of hydrophobic NADES as effective stabilizers for SF in functional food delivery systems.

萝卜硫素是十字花科蔬菜中的一种生物活性异硫氰酸盐，其热稳定性较差，极大地限制了其在功能食品中的应用。本文研究了10种天然深共晶溶剂（NADES）在热应力下对SF的有效稳定作用。在50°C时，HPLC-MS/MS分析显示，与水溶液相比，所有NADES配方均显著提高了SF稳定性（p < 0.05），其中肉桂醇-茴香醇（CiFe）和肉桂醇-薄荷醇（CiMe）的保护作用最强。热降解动力学分析表明，在50-100°C范围内具有一级降解行为。加热后，SF在CiFe和CiMe中的保留率分别为27 - 71%和17 - 68%，显著高于水溶液中的3% （p < 0.05）。FTIR光谱和分子动力学模拟证明，NADES-SF超分子内的氢键寿命延长和范德华相互作用增强是分子相互作用增强的结果。此外，体外消化试验表明，CiFe和CiMe保留了60 - 70%的SF，大大超过了水溶液中的保留率（42%）。这些发现强调了疏水性NADES作为功能性食品输送系统中SF的有效稳定剂的潜力。

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引用次数: 0

Potential of calcium-chelating bamboo shoot peptides as a novel calcium supplement: preparation, structural characterization, physical properties, and bioactivities 钙螯合竹笋肽作为一种新型钙补充剂的潜力：制备、结构表征、物理性质和生物活性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-12 DOI: 10.1016/j.lwt.2025.118886

Di Tian , Qiong Shao , Kexian Chen , Zhenyu Huang , Huimin Yang , Yue Zhang

The use of plant protein sources to prepare peptide-chelated calcium is promising for the development of new calcium supplements with enhanced stability and bioavailability. In this study, calcium-chelating peptides were fabricated using hydrolyzed bamboo shoot protein (BSH–Ca²⁺), the process was optimized, and a comprehensive multi-technique characterization was employed to confirm the structure and bioactivity. The highest chelating ability (54.73 %) and calcium concentration (269.08 mg/g) of BSH–Ca²⁺ were achieved using BSH-III, with a peptide-to-calcium ratio of 11:1 and a reaction time of 2 h at pH 7.0 and 50 °C. The addition of calcium changed the surface morphology, crystalline structure, and secondary structure of BSH-Ⅲ, allowing it to transition from a disordered to an ordered structure. BSH-III–Ca²⁺ was determined to have a high degree of stability under neutral pH and low-concentration phosphate buffer conditions and was also stable against digestive enzymes. Binding site analysis indicated that calcium ions primarily bind to glutamic acid, aspartic acid, lysine, and cysteine. Calcium binding also enhanced the free radical scavenging activity of BSH-III–Ca²⁺, which is a positive outcome of the development of BSH-III–Ca²⁺ as a multifunctional food ingredient. Structural characterization and functional evaluation confirmed the successful preparation and optimization of BSH–Ca²⁺, supporting its potential as a promising nutraceutical ingredient for functional food applications. However, future in vivo research is needed before scaling-up.

利用植物蛋白源制备肽螯合钙，有望开发出稳定性和生物利用度更高的新型钙补充剂。本研究以水解竹笋蛋白（BSH-Ca2 +）为原料制备了钙螯合肽，并对其工艺进行了优化，采用多种技术对其结构和生物活性进行了综合表征。在pH 7.0、50℃条件下，肽钙比为11:1，反应时间为2 h， BSH-Ca2 +的螯合能力最高（54.73%），钙浓度最高（269.08 mg/g）。钙的加入改变了BSH-Ⅲ的表面形态、晶体结构和二级结构，使其从无序结构转变为有序结构。BSH-III-Ca2 +在中性pH和低浓度磷酸盐缓冲液条件下具有高度的稳定性，对消化酶也很稳定。结合位点分析表明，钙离子主要与谷氨酸、天冬氨酸、赖氨酸和半胱氨酸结合。钙结合还增强了BSH-III-Ca2 +的自由基清除能力，这是BSH-III-Ca2 +作为多功能食品成分发展的积极结果。结构表征和功能评价证实了BSH-Ca2 +的成功制备和优化，支持其作为功能食品中有前景的营养保健成分的潜力。然而，在扩大规模之前，还需要进一步的体内研究。

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引用次数: 0

Decoding species-level microbial diversity in low-temperature Daqu via cultureomics and genomic characterization of functionally promising strains 通过培养组学和功能有希望菌株的基因组特征解码低温大渠物种水平的微生物多样性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-11 DOI: 10.1016/j.lwt.2025.118897

Tao Bo , Xiaoqian Li , Congru Li , Miaowen Cao , Kaihuan Yang , Yushan Gao , Baoqing Bai , Ying Zhang , Jinhua Zhang , Yukun Yang

Low-temperature Daqu (LT-Daqu) serves as the starter for light-flavor Baijiu, but its species-level microbial composition and functional roles are poorly characterized. Here, high-throughput amplicon sequencing, large-scale cultureomics and whole-genome sequencing were combined to comprehensively profile the cultivable microbiota and predict metabolic functions. Results showed Bacillus, Streptomyces, and Saccharomycopsis dominated genus-level communities, with >98 % of bacterial and >40 % of fungal sequences unassigned to known species. Cultureomics recovered 295 bacterial and 97 fungal isolates, including 45 bacteria and 19 fungi undetected by amplicon sequencing. Comparative genomics of eight dominant isolates (four Staphylococcus species and four fungal species) revealed yeasts harbored richer carbohydrate-active enzyme repertoires (294–315 CAZyme genes), while staphylococci possessed abundant secondary-metabolite biosynthetic gene clusters. KEGG enrichment analysis predicted a rich supply of flavor-relevant metabolites (alcohols, amino acids, organic acids and terpenoids) from both bacterial and fungal guilds. Notably, S. gallinarum encoded >1000 genes linked to catalytic activity and harbored terpenoid biosynthetic pathways, suggesting an under-appreciated role in aroma formation. These findings demonstrate that cultureomics markedly extends the known species diversity of LT-Daqu and identifies key taxa whose unique metabolic traits likely shape the microbial consortium and flavor chemistry of light-flavor Baijiu fermentation.

低温大曲是淡味白酒的起酵剂，但其菌种水平的微生物组成和功能作用尚不清楚。本研究将高通量扩增子测序、大规模培养组学和全基因组测序相结合，全面分析可培养微生物群并预测代谢功能。结果显示，芽孢杆菌、链霉菌和酵母菌在属级群落中占主导地位，98%的细菌和40%的真菌序列未归属于已知物种。Cultureomics回收了295株细菌和97株真菌，包括扩增子测序未检测到的45株细菌和19株真菌。对8个优势菌株（4种葡萄球菌和4种真菌）的比较基因组学分析显示，酵母具有更丰富的碳水化合物活性酶谱（294-315个CAZyme基因），而葡萄球菌具有丰富的次级代谢物生物合成基因簇。KEGG富集分析预测，细菌和真菌行会提供丰富的风味相关代谢物（醇类、氨基酸、有机酸和萜类）。值得注意的是，S. gallinarum编码了1000个与催化活性和萜类生物合成途径相关的基因，表明其在香气形成中的作用未被充分认识。这些发现表明，培养组学显著扩展了已知lt -大曲的物种多样性，并确定了具有独特代谢特征的关键类群，这些类群可能决定了淡味白酒发酵的微生物群落和风味化学。

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引用次数: 0

Fabrication of monoglyceride-whey protein isolate bigel-based foamed emulsions: A novel template for solid fat replacement in muffins 单甘油酯-乳清分离蛋白凝胶泡沫乳剂的制备：松饼中固体脂肪替代的新模板

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-11 DOI: 10.1016/j.lwt.2025.118906

Mohammad Reza Salahi, Mohebbat Mohebbi

This study aimed to develop a novel whey protein-reinforced bigel-based foamed emulsions (BFEs) as structured lipid systems capable of reducing solid fat in baked products. BFEs were prepared by combining monoglyceride (5.0 g/100 g) with an aqueous phase containing 0.0–2.5 g/100 g whey protein isolate (WPI) within an 80:20 oil-water ratio, and their structural and functional characteristics were systematically evaluated. Increasing WPI concentration significantly reinforced the bigel network, resulting in higher hardness and a marked increase in storage modulus. Upon whipping, all formulations exhibited elastic-dominant behavior and pronounced shear-thinning flow, confirming the formation of stable aerated structures. Foam overrun ranged from 72.7 % (0.5 g/100 g WPI) to 83.8 % (0.0 g/100 g WPI), while thermal stability increased substantially with increasing WPI levels. DSC analysis showed increased melting enthalpy, indicating a more organized crystalline matrix. The BFE containing 2.5 g/100 g WPI was incorporated into muffins as a replacer for 25 % and 75 % of shortening. Batter specific gravity remained unchanged, and 25 % substitution-maintained muffin volume and key quality parameters. Although 75 % replacement led to a moderate reduction in specific volume, texture, water activity, and crumb color remained unaffected. Overall, WPI-enhanced BFEs demonstrated strong structural stability and functional performance, supporting their potential as a novel solid-fat-reduced ingredient for healthier baked products.

本研究旨在开发一种新型乳清蛋白增强biggel泡沫乳剂（bfe）作为结构脂质系统，能够减少烘焙产品中的固体脂肪。采用单甘油酯（5.0 g/100 g）与分离乳清蛋白（WPI）的水相（0.0 ~ 2.5 g/100 g）以80:20的油水比配制bfe，并对其结构和功能特性进行了系统评价。增加WPI浓度可显著增强bigel网络，导致硬度提高和存储模量显著增加。搅拌后，所有配方都表现出弹性优势行为和明显的剪切减薄流动，证实了稳定充气结构的形成。泡沫溢出率从72.7% （0.5 g/100 g WPI）到83.8% （0.0 g/100 g WPI）不等，而热稳定性随着WPI水平的增加而显著增加。DSC分析显示熔融焓增加，表明更有组织的晶体基质。将含有2.5 g/100 g WPI的BFE作为25%和75%起酥油的替代品加入松饼中。面糊比重保持不变，松饼体积和关键质量参数保持25%替代不变。虽然75%的替代量导致了比体积的适度减少，但质地、水分活度和面包屑颜色没有受到影响。总体而言，wpi增强的bfe表现出强大的结构稳定性和功能性能，支持它们作为一种新型固体脂肪减少成分的潜力，用于更健康的烘焙产品。

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引用次数: 0

Preparation, characterization, and oxidative stability of black soybean oil body-based oleogels 黑豆油体基油凝胶的制备、表征及氧化稳定性

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-10 DOI: 10.1016/j.lwt.2025.118896

Jie Sun , Cuicui Fan , Guoyou Yin , Zhuofan Yang , Yulin Liu , Jing Lu

Oil bodies (OBs) are natural emulsions existing in the form of proteins wrapping liquid oil. Due to their environmentally friendly extraction process, rich nutrition, and natural emulsification characteristics, OB exhibits great potential for application in the food industry. In this study, we combined black soybean oil body (BSOB) emulsion separately with four anionic polysaccharides including carrageenan (C), pectin (P), sodium alginate (S), and xanthan (X) through electrostatic deposition. We then prepared BSOB-based oleogels using the emulsion template method. Additionally, we evaluated the microstructure and physical properties of the oleogels such as oil holding capacity, texture, rheological properties, and oxidative stability using confocal laser scanning microscope (CLSM), a rheometer, texture analyzer, differential scanning calorimeter, and other instruments. The results showed that the electrostatic interaction between anionic polysaccharides and BSOB emulsion reduced BSOB aggregation and increased BSOB stability, thus reducing the leakage of oil droplets in BSOB from the three-dimensional (3D) structure during the freeze-drying process. After adding anionic polysaccharides, the gel strength of the oleogels improved, and the oil holding capacity and oxidation stability also significantly increased (P < 0.05). Furthermore, the thermal stability of the oleogels formed by BSOB and carrageenan was higher than those formed with other anionic polysaccharides, potentially due to its high ζ-potential value of electrostatic interaction (−33.87 mV). Overall, this study proposes a novel strategy for preparing black bean oil bodies into stable new oleogels, providing a new perspective for replacing artificial solid fats with natural oil bodies.

油体是一种以蛋白质形式包裹液体油的天然乳剂。由于其环保的提取工艺、丰富的营养和天然的乳化特性，OB在食品工业中具有很大的应用潜力。本研究将黑豆油体（BSOB）乳液分别与卡拉胶(C)、果胶(P)、海藻酸钠(S)、黄原胶(X)等4种阴离子多糖进行静电沉积。然后采用乳液模板法制备bsob基油凝胶。此外，我们还利用共聚焦激光扫描显微镜（CLSM）、流变仪、织构分析仪、差示扫描量热仪和其他仪器评估了油凝胶的微观结构和物理性质，如持油能力、织构、流变学性质和氧化稳定性。结果表明，阴离子多糖与BSOB乳液之间的静电相互作用减少了BSOB的聚集，提高了BSOB的稳定性，从而减少了BSOB中油滴在冷冻干燥过程中从三维（3D）结构中泄漏。添加阴离子多糖后，油凝胶的凝胶强度提高，持油能力和氧化稳定性也显著提高（P < 0.05）。此外，BSOB与卡拉胶形成的油凝胶的热稳定性高于与其他阴离子多糖形成的油凝胶，这可能是由于其静电相互作用的高ζ电位值（- 33.87 mV）。总之，本研究提出了一种将黑豆油体制备成稳定的新型油凝胶的新策略，为用天然油体替代人工固体脂肪提供了新的前景。

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引用次数: 0

Synergistic antioxidant action and enhanced digestive utilization of Corbicula fluminea protein enabled by binding to epigallocatechin gallate 通过与表没食子儿茶素没食子酸酯结合，增强了河狸Corbicula fluinea蛋白的协同抗氧化作用和消化利用

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-12-09 DOI: 10.1016/j.lwt.2025.118889

Songbo Ma, Xuemei Liu, Fei Wang, Lili Chen, Meilan Yuan, Yong Jiang, Li Zhao, Chunqing Bai

To expand the application of Corbicula fluminea protein (CFP) as nutritional antioxidant, epigallocatechin gallate (EGCG) was employed to form physically and chemically bonds with CFP. The effects of varying EGCG concentrations and binding types on the interaction mechanism as well as particle properties, antioxidant activity, and bio accessibility of CFP was thoroughly investigated. The findings revealed that physical modification resulted in larger non-covalent complexes primarily maintained by hydrophobic interactions. In contrast, chemical modification led to tighten covalent complexes with smaller particles. Although both physical and chemical modifications improved CFP's antioxidant activity, non-covalent complexes showed superior antioxidant capacity with EGCG exerting a more marked synergistic effect on CFP, particularly at lower concentrations. Furthermore, both EGCG-CFP complex types exhibited enhanced bioaccessibility and gastrointestinal digestive antioxidant activity, with these advantages being more prominent in the non-covalent form. This work would supply valuable insights for broadening the complexes as high nutritional antioxidant.

为了扩大河蟹蛋白（Corbicula fluinea protein， CFP）作为营养抗氧化剂的应用，采用表没食子儿茶素没食子酸酯（EGCG）与CFP形成物理化学键。研究了不同EGCG浓度和结合类型对CFP相互作用机制、颗粒性质、抗氧化活性和生物可及性的影响。研究结果表明，物理修饰导致更大的非共价复合物主要通过疏水相互作用维持。相比之下，化学修饰导致更小颗粒的共价复合物变得更紧。虽然物理和化学修饰都提高了CFP的抗氧化活性，但非共价复合物的抗氧化能力更强，EGCG对CFP的协同作用更明显，特别是在低浓度下。此外，两种类型的EGCG-CFP复合物都表现出增强的生物可及性和胃肠道消化抗氧化活性，这些优势在非共价形式中更为突出。本研究将为拓展高营养抗氧化剂络合物提供有价值的见解。

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