Pub Date : 2026-01-08DOI: 10.1016/j.lwt.2026.119016
Guozhen Wang , Jiejun Zhou , Zhuang Liu , Sifan Liu , Guoyong Xu , Peng Yuan , Dongzhang Ying , Xianhui Chang , Kun Zhuang , Wenping Ding
This study investigated the deterioration patterns and underlying mechanisms of the pre-proofed frozen dough (PPFD) for the southern steamed bread (PPFD-SSB) during frozen storage, as well as the effects and the action mechanisms of two improvers primarily composed of hydroxypropyl distarch phosphate (HPDP). The southern steamed bread is characterized by its high sugar content. Two different improvers were applied to the PPFD. And the behavior of the moisture and the gluten proteins were evaluated in the fresh, frozen and frozen stored dough (after 7, 14, 21, and 28 days). The results indicated that freezing increased the freezable water content and decreased the bound water content in the dough. The ice crystals formed from freezable water damaged the microstructure of the dough. Frozen also disrupted the gluten protein structure. The HPDP-based improver was able to bind water, which was important to mitigate the accumulation of large ice crystals and reduce the structural damage caused by ice formation. It also improved the fermentation height and the viscoelasticity of the dough. These findings provided theoretical supports for enhancing the quality of the PPFD-SSB and established a basis for developing novel improvers aimed at optimizing the gluten protein structure.
{"title":"The deterioration law of pre-proofed frozen dough for the southern steamed bread and the improvement mechanism using hydroxypropyl distarch phosphate as the main improvers","authors":"Guozhen Wang , Jiejun Zhou , Zhuang Liu , Sifan Liu , Guoyong Xu , Peng Yuan , Dongzhang Ying , Xianhui Chang , Kun Zhuang , Wenping Ding","doi":"10.1016/j.lwt.2026.119016","DOIUrl":"10.1016/j.lwt.2026.119016","url":null,"abstract":"<div><div>This study investigated the deterioration patterns and underlying mechanisms of the pre-proofed frozen dough (PPFD) for the southern steamed bread (PPFD-SSB) during frozen storage, as well as the effects and the action mechanisms of two improvers primarily composed of hydroxypropyl distarch phosphate (HPDP). The southern steamed bread is characterized by its high sugar content. Two different improvers were applied to the PPFD. And the behavior of the moisture and the gluten proteins were evaluated in the fresh, frozen and frozen stored dough (after 7, 14, 21, and 28 days). The results indicated that freezing increased the freezable water content and decreased the bound water content in the dough. The ice crystals formed from freezable water damaged the microstructure of the dough. Frozen also disrupted the gluten protein structure. The HPDP-based improver was able to bind water, which was important to mitigate the accumulation of large ice crystals and reduce the structural damage caused by ice formation. It also improved the fermentation height and the viscoelasticity of the dough. These findings provided theoretical supports for enhancing the quality of the PPFD-SSB and established a basis for developing novel improvers aimed at optimizing the gluten protein structure.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119016"},"PeriodicalIF":6.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-08DOI: 10.1016/j.lwt.2026.119002
Shaoke Guo , Chao Chen , Mengli Cao , Jie Pei , Lin Xiong , Xian Guo
Yak meat is valued for its unique flavor and nutrition, but refrigerated storage packaging affects its flavor quality. This study focuses on longissimus thoracis et lumborum (LTL) of yaks and compares the regulatory effects of tray packaging (aerobic environment) and vacuum packaging (low oxygen environment) on the taste and metabolic characteristics of meat products at 3 days (mid-term of short-term storage) and 7 days (end of short-term storage, upper limit of conventional shelf life) under 4 °C refrigeration conditions. The relevant mechanisms are analyzed by combining gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) techniques. The results showed that GC-IMS detection revealed that tray packaging had significantly higher fresh flavor compounds (alcohols, aldehydes, esters) than vacuum at 3 days, better retaining initial aroma. However, when storage was extended to 7 days, substances imparting undesirable flavors (2-methylbutanal-D, 1-hydroxy-2-propanone, 2-propanethiol, and 2-ethylfuran) accumulated significantly in tray packaging meat, while vacuum packaging effectively inhibited the formation of such substances. GC-MS analysis indicated that the contents of fumaric acid and glutamine in the vacuum packaging groups (3/7 days) were consistently higher than those in tray packaging groups. After 7 days of storage, the content of free amino acids (L-cysteine, L-lysine) in vacuum packaging meat was significantly increased. Furthermore, glyceraldehyde 3-phosphate, formamide, and 1-methoxy-2-methylprop-1-en-1-ol were identified as the key differential metabolites between the two packaging methods. KEGG pathway enrichment analysis showed that amino acid metabolism was the core driving pathway for changes in the composition of flavor compounds during the oxidation of yak meat under chilled storage. The selection of yak meat packaging should be adjusted according to storage duration: tray packaging is more suitable for short-term storage (within 3 days) to retain fresh flavor, while vacuum packaging can more effectively maintain meat flavor quality during long-term storage (7 days) by inhibiting oxidative reactions and regulating umami-related metabolism. The results of this study provide experimental support for the targeted optimization of fresh yak meat packaging schemes and the extension of its flavor shelf life.
{"title":"Effects of packaging methods and storage duration on yak meat flavor profiles during chilled storage: GC-IMS and GC-MS evaluation","authors":"Shaoke Guo , Chao Chen , Mengli Cao , Jie Pei , Lin Xiong , Xian Guo","doi":"10.1016/j.lwt.2026.119002","DOIUrl":"10.1016/j.lwt.2026.119002","url":null,"abstract":"<div><div>Yak meat is valued for its unique flavor and nutrition, but refrigerated storage packaging affects its flavor quality. This study focuses on <em>longissimus thoracis et lumborum</em> (LTL) of yaks and compares the regulatory effects of tray packaging (aerobic environment) and vacuum packaging (low oxygen environment) on the taste and metabolic characteristics of meat products at 3 days (mid-term of short-term storage) and 7 days (end of short-term storage, upper limit of conventional shelf life) under 4 °C refrigeration conditions. The relevant mechanisms are analyzed by combining gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) techniques. The results showed that GC-IMS detection revealed that tray packaging had significantly higher fresh flavor compounds (alcohols, aldehydes, esters) than vacuum at 3 days, better retaining initial aroma. However, when storage was extended to 7 days, substances imparting undesirable flavors (2-methylbutanal-D, 1-hydroxy-2-propanone, 2-propanethiol, and 2-ethylfuran) accumulated significantly in tray packaging meat, while vacuum packaging effectively inhibited the formation of such substances. GC-MS analysis indicated that the contents of fumaric acid and glutamine in the vacuum packaging groups (3/7 days) were consistently higher than those in tray packaging groups. After 7 days of storage, the content of free amino acids (L-cysteine, L-lysine) in vacuum packaging meat was significantly increased. Furthermore, glyceraldehyde 3-phosphate, formamide, and 1-methoxy-2-methylprop-1-en-1-ol were identified as the key differential metabolites between the two packaging methods. KEGG pathway enrichment analysis showed that amino acid metabolism was the core driving pathway for changes in the composition of flavor compounds during the oxidation of yak meat under chilled storage. The selection of yak meat packaging should be adjusted according to storage duration: tray packaging is more suitable for short-term storage (within 3 days) to retain fresh flavor, while vacuum packaging can more effectively maintain meat flavor quality during long-term storage (7 days) by inhibiting oxidative reactions and regulating umami-related metabolism. The results of this study provide experimental support for the targeted optimization of fresh yak meat packaging schemes and the extension of its flavor shelf life.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119002"},"PeriodicalIF":6.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-07DOI: 10.1016/j.lwt.2026.119017
Sahar Elmi Anvari, Mehdi Zarei, Maryam Ghaderi Ghahfarokhi
Microbial contamination of food contact surfaces, particularly cutting boards, poses a significant risk for secondary contamination and foodborne illness, with histamine-producing bacteria (HPB) being a key concern due to their association with scombroid poisoning. This study examined the prevalence, biofilm formation, persistence, and cross-contamination potential of high histamine-producing (HHP) bacteria isolated from cutting boards in fish retail markets. Out of 288 isolates, two Gram-negative strains—Morganella morganii and Raoultella planticola—were identified as high histamine producers. Both strains demonstrated biofilm-forming ability under different nutrient conditions (TSB, diluted TSB, distilled water) and temperatures (22 °C and 35 °C). Persistence assays revealed that surface-associated M. morganii cells declined to undetectable levels by day 8, whereas R. planticola remained viable until day 14. Biofilm cells exhibited prolonged survival, with R. planticola persisting for 20 days under dry, nutrient-deprived conditions. Bacterial transfer was found to occur at varying contamination levels (4–6 log CFU/cm2) and contact times (2–10 min). Bacterial transfer was found to increase significantly with higher initial contamination levels (P < 0.05). However, no significant variation in transfer efficiency was observed across different contamination levels or contact times (P > 0.05). Furthermore, transfer rates were observed to decrease progressively with consecutive fillet contacts, regardless of the initial inoculum level or contact duration. The demonstrated potential for cross-contamination to fish fillets, even after sequential contacts, underscores a substantial risk for scombroid poisoning and highlights the need for stringent hygiene protocols targeting biofilm removal in fish retail markets.
{"title":"Cutting boards as a source of high histamine-producing bacteria: Persistence and transfer to fish fillets","authors":"Sahar Elmi Anvari, Mehdi Zarei, Maryam Ghaderi Ghahfarokhi","doi":"10.1016/j.lwt.2026.119017","DOIUrl":"10.1016/j.lwt.2026.119017","url":null,"abstract":"<div><div>Microbial contamination of food contact surfaces, particularly cutting boards, poses a significant risk for secondary contamination and foodborne illness, with histamine-producing bacteria (HPB) being a key concern due to their association with scombroid poisoning. This study examined the prevalence, biofilm formation, persistence, and cross-contamination potential of high histamine-producing (HHP) bacteria isolated from cutting boards in fish retail markets. Out of 288 isolates, two Gram-negative strains—<em>Morganella morganii</em> and <em>Raoultella planticola</em>—were identified as high histamine producers. Both strains demonstrated biofilm-forming ability under different nutrient conditions (TSB, diluted TSB, distilled water) and temperatures (22 °C and 35 °C). Persistence assays revealed that surface-associated <em>M. morganii</em> cells declined to undetectable levels by day 8, whereas <em>R. planticola</em> remained viable until day 14. Biofilm cells exhibited prolonged survival, with <em>R. planticola</em> persisting for 20 days under dry, nutrient-deprived conditions. Bacterial transfer was found to occur at varying contamination levels (4–6 log CFU/cm<sup>2</sup>) and contact times (2–10 min). Bacterial transfer was found to increase significantly with higher initial contamination levels (P < 0.05). However, no significant variation in transfer efficiency was observed across different contamination levels or contact times (P > 0.05). Furthermore, transfer rates were observed to decrease progressively with consecutive fillet contacts, regardless of the initial inoculum level or contact duration. The demonstrated potential for cross-contamination to fish fillets, even after sequential contacts, underscores a substantial risk for scombroid poisoning and highlights the need for stringent hygiene protocols targeting biofilm removal in fish retail markets.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119017"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-07DOI: 10.1016/j.lwt.2026.119015
Yuxuan Zhu , Yehui Han , Shuang Chen , Yan Xu
Cyanide converts to carcinogenic ethyl carbamate upon reaction with ethanol in distilled spirits, raising safety concerns in using cyanogenic crops for fermentation and distillation. Thus, control of cyanide in cyanogenic sorghum-based liquors, such as baijiu, represents a scientific and industrial challenge. This study introduced a novel enzymatic–alkaline method to quantify total cyanide in sorghum used for baijiu brewing. Results showed that dhurrin is the primary source of cyanide in sorghum. Additionally, dhurrin is produced during grain hydration, as it mimics germination conditions. High levels of dhurrin were detected in intact hydrated kernels, whereas crushing limited dhurrin synthesis. Two additional interventions, abscisic acid (ABA) spraying and γ-irradiation, were evaluated to test their ability to reduce dhurrin production during sorghum hydration. Both methods reduced total cyanide levels by approximately 80 %. Importantly, neither approach compromised starch structure or nutritional value. However, ABA was more effective at preserving starch crystallinity and structural stability, whereas γ-irradiation offered advantages in speed and simplicity.
{"title":"Mitigation of cyanide formation in Jiangxiangxing Baijiu brewing sorghum during grain hydration: Effects of abscisic acid and γ-irradiation","authors":"Yuxuan Zhu , Yehui Han , Shuang Chen , Yan Xu","doi":"10.1016/j.lwt.2026.119015","DOIUrl":"10.1016/j.lwt.2026.119015","url":null,"abstract":"<div><div>Cyanide converts to carcinogenic ethyl carbamate upon reaction with ethanol in distilled spirits, raising safety concerns in using cyanogenic crops for fermentation and distillation. Thus, control of cyanide in cyanogenic sorghum-based liquors, such as baijiu, represents a scientific and industrial challenge. This study introduced a novel enzymatic–alkaline method to quantify total cyanide in sorghum used for baijiu brewing. Results showed that dhurrin is the primary source of cyanide in sorghum. Additionally, dhurrin is produced during grain hydration, as it mimics germination conditions. High levels of dhurrin were detected in intact hydrated kernels, whereas crushing limited dhurrin synthesis. Two additional interventions, abscisic acid (ABA) spraying and γ-irradiation, were evaluated to test their ability to reduce dhurrin production during sorghum hydration. Both methods reduced total cyanide levels by approximately 80 %. Importantly, neither approach compromised starch structure or nutritional value. However, ABA was more effective at preserving starch crystallinity and structural stability, whereas γ-irradiation offered advantages in speed and simplicity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119015"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-07DOI: 10.1016/j.lwt.2026.119012
Maria Barbara Różańska , Joanna Zembrzuska , Sylwia Mildner-Szkudlarz
This study examines the impact of oils from unconventional sources — chokeberry, blackcurrant, raspberry, and strawberry seeds — applied with or without prior roasting, on the formation of Maillard reaction products in a model gluten-free rice bread. The addition of oils from roasted chokeberry and blackcurrant seeds significantly reduced furosine levels in the crumb by 32 % and 25 %, respectively. In contrast, only the oil from roasted strawberry seeds increased furosine content, by 42 % in the crust and 49 % in the crumb. The use of oils from roasted seeds resulted in an average 23 % reduction of free fluorescent advanced glycation end-products (AGEs) in the crust. However, the addition of roasted blackcurrant seed oil was associated with a 48 % increase in free fluorescent AGEs in the crumb. Roasting-induced changes in berry seed oils had no significant effect on the mitigation of 5-hydroxymethylfurfural (5-HMF) formation in the crust. No significant differences were observed in N-ε-(carboxymethyl)lysine (CML) levels in crust when comparing oils from roasted and unroasted seeds. Higher concentrations of N-ε-(carboxyethyl)lysine (CEL) relative to CML in the crust suggest a dominant role of lipid-derived glycation pathways in this food system.
{"title":"Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread","authors":"Maria Barbara Różańska , Joanna Zembrzuska , Sylwia Mildner-Szkudlarz","doi":"10.1016/j.lwt.2026.119012","DOIUrl":"10.1016/j.lwt.2026.119012","url":null,"abstract":"<div><div>This study examines the impact of oils from unconventional sources — chokeberry, blackcurrant, raspberry, and strawberry seeds — applied with or without prior roasting, on the formation of Maillard reaction products in a model gluten-free rice bread. The addition of oils from roasted chokeberry and blackcurrant seeds significantly reduced furosine levels in the crumb by 32 % and 25 %, respectively. In contrast, only the oil from roasted strawberry seeds increased furosine content, by 42 % in the crust and 49 % in the crumb. The use of oils from roasted seeds resulted in an average 23 % reduction of free fluorescent advanced glycation end-products (AGEs) in the crust. However, the addition of roasted blackcurrant seed oil was associated with a 48 % increase in free fluorescent AGEs in the crumb. Roasting-induced changes in berry seed oils had no significant effect on the mitigation of 5-hydroxymethylfurfural (5-HMF) formation in the crust. No significant differences were observed in N-ε-(carboxymethyl)lysine (CML) levels in crust when comparing oils from roasted and unroasted seeds. Higher concentrations of N-ε-(carboxyethyl)lysine (CEL) relative to CML in the crust suggest a dominant role of lipid-derived glycation pathways in this food system.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119012"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941371","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}
The treatment of germinating seeds with slightly acidic electrolyzed water (SAEW) is a promising sustainable agricultural technology, but there is limited research on its effect on enriching β-glucan in germinating oat seeds. In this study, the effects of SAEW treatments at two different temperatures (25 °C and 4 °C) on the β-glucan content in germinating oat seeds were investigated by assessing morphological indicators, as well as changes in substances related to the β-glucan content, functional characteristics, and the structural characteristics of β-glucan during germination. Although the β-glucan content in germinating oat seeds continued to increase at 36 h, 24 h was selected as the optimal interval for comparing treatment effects. The results showed that the enrichment of β-glucan in germinating oat seeds was highest with the 4 °C + SAEW treatment. At 24 h of germination after 4 °C + SAEW treatment, the β-glucan content was 9.69 ± 0.30 mg/g, the β-glucanase activity was 24003.22 ± 242.52 U/mL, the soluble sugars content was 40.46 ± 0.72 mg/g, the reducing sugars content was 5.25 ± 0.01 mg/g, the total saponin content was 186.48 ± 7.01 mg/g, the glucose content (indicative of monosaccharide composition) was 14.22 mg/L, and the molecular weight of β-glucan was 163.10 kDa. These index values in the 4 °C + SAEW treatment group were significantly different from those in the tap water (TW) control group and the 25 °C + SAEW treatment group (p < 0.05), indicating that the 4 °C + SAEW treatment was the most effective. We also evaluated the ability of extracts from oat seeds in the different groups to adsorb glucose, inhibit glucose diffusion, inhibit α-glucosidase activity, and inhibit pancreatic amylase activity. The extract from oat seeds under the 4 °C + SAEW treatment had significantly stronger effects on these factors compared with extracts from oat seeds in the TW control group and the 25 °C + SAEW treatment group (p < 0.05). Treatment with SAEW at low temperature is a novel strategy for the efficient enrichment of oat β-glucan.
{"title":"A novel strategy for β-glucan enrichment during oat germination: Low temperature stress combined with slightly acidic electrolyzed water","authors":"Shaokang Liu, Hongrui Ren, Yu Quan, Ziyue Wang, Jianxiong Hao","doi":"10.1016/j.lwt.2026.119014","DOIUrl":"10.1016/j.lwt.2026.119014","url":null,"abstract":"<div><div>The treatment of germinating seeds with slightly acidic electrolyzed water (SAEW) is a promising sustainable agricultural technology, but there is limited research on its effect on enriching β-glucan in germinating oat seeds. In this study, the effects of SAEW treatments at two different temperatures (25 °C and 4 °C) on the β-glucan content in germinating oat seeds were investigated by assessing morphological indicators, as well as changes in substances related to the β-glucan content, functional characteristics, and the structural characteristics of β-glucan during germination. Although the β-glucan content in germinating oat seeds continued to increase at 36 h, 24 h was selected as the optimal interval for comparing treatment effects. The results showed that the enrichment of β-glucan in germinating oat seeds was highest with the 4 °C + SAEW treatment. At 24 h of germination after 4 °C + SAEW treatment, the β-glucan content was 9.69 ± 0.30 mg/g, the β-glucanase activity was 24003.22 ± 242.52 U/mL, the soluble sugars content was 40.46 ± 0.72 mg/g, the reducing sugars content was 5.25 ± 0.01 mg/g, the total saponin content was 186.48 ± 7.01 mg/g, the glucose content (indicative of monosaccharide composition) was 14.22 mg/L, and the molecular weight of β-glucan was 163.10 kDa. These index values in the 4 °C + SAEW treatment group were significantly different from those in the tap water (TW) control group and the 25 °C + SAEW treatment group (<em>p</em> < 0.05), indicating that the 4 °C + SAEW treatment was the most effective. We also evaluated the ability of extracts from oat seeds in the different groups to adsorb glucose, inhibit glucose diffusion, inhibit α-glucosidase activity, and inhibit pancreatic amylase activity. The extract from oat seeds under the 4 °C + SAEW treatment had significantly stronger effects on these factors compared with extracts from oat seeds in the TW control group and the 25 °C + SAEW treatment group (<em>p</em> < 0.05). Treatment with SAEW at low temperature is a novel strategy for the efficient enrichment of oat β-glucan.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119014"},"PeriodicalIF":6.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-06DOI: 10.1016/j.lwt.2025.118960
Li Niu , Yupeng Fan , Yanliang Guo , Qian Lin , Hanlin Guan , Xiangrui Ren , Wenqing Zhao , Wenhao Li , Huijun Zhang
Nanocellulose has shown great potential and practical applicability across numerous fields, but its inherent hydrophilicity is a major limitation for its use in non-aqueous environments. In this work, electron beam irradiation pretreatment at 40, 80, and 120 kGy accelerated the Schiff base reaction of watermelon seed shell nanocellulose (WNC) with tannic acid and decylamine. Consequently, hydrophobic WNC with a DS of 0.42–0.72 was synthesized, up to 40 %–140 % higher than untreated WNC (0.30). A decreased hydrophilic-lipophilic balance and contact angle confirmed the improved lipophilicity. FTIR confirmed the successful formation of imine (-C=N-) linkages, indicating effective Schiff base grafting. Morphological observations revealed that a transformation of WNC from elongated ribbons into aggregated granules with more crystal defects formed after modification. Hydrophobic WNC exhibited enhanced oil-holding capacity and radical-scavenging activity. A cascade strategy was developed to fabricate stable low-oil emulsions and high internal phase emulsion (HIPE) gels using the hydrophobic WNC. Notably, the HIPE gels showed strong oil entrapment and effectively retarded lipid oxidation. This work unlocks the value of agricultural byproducts as a source of nanocellulose and offers a streamlined and sustainable strategy for producing highly functional nanocellulose.
纳米纤维素在许多领域显示出巨大的潜力和实用性，但其固有的亲水性是其在非水环境中应用的主要限制。在40、80和120 kGy的辐照条件下，电子束预处理加速了西瓜籽壳纳米纤维素（WNC）与单宁酸和癸胺的希夫碱反应。因此，合成的疏水WNC的DS为0.42-0.72，比未处理的WNC（0.30）高出40% - 140%。亲水亲脂平衡和接触角的降低证实了亲脂性的提高。FTIR证实亚胺（- c =N-）键成功形成，表明席夫碱接枝有效。形态学观察表明，改性后的WNC由细长的带状转变为聚集的颗粒，形成了更多的晶体缺陷。疏水性WNC具有较强的持油能力和自由基清除能力。采用疏水WNC制备了稳定的低油乳液和高内相乳液（HIPE）凝胶。值得注意的是，HIPE凝胶表现出很强的油包裹性，有效地延缓了脂质氧化。这项工作揭示了农业副产品作为纳米纤维素来源的价值，并为生产高功能纳米纤维素提供了一种精简和可持续的策略。
{"title":"Electron beam pretreatment to enhance Schiff base of watermelon seed shell nanocellulose with tannic acid-decylamine: The complex's universality for various emulsion systems","authors":"Li Niu , Yupeng Fan , Yanliang Guo , Qian Lin , Hanlin Guan , Xiangrui Ren , Wenqing Zhao , Wenhao Li , Huijun Zhang","doi":"10.1016/j.lwt.2025.118960","DOIUrl":"10.1016/j.lwt.2025.118960","url":null,"abstract":"<div><div>Nanocellulose has shown great potential and practical applicability across numerous fields, but its inherent hydrophilicity is a major limitation for its use in non-aqueous environments. In this work, electron beam irradiation pretreatment at 40, 80, and 120 kGy accelerated the Schiff base reaction of watermelon seed shell nanocellulose (WNC) with tannic acid and decylamine. Consequently, hydrophobic WNC with a DS of 0.42–0.72 was synthesized, up to 40 %–140 % higher than untreated WNC (0.30). A decreased hydrophilic-lipophilic balance and contact angle confirmed the improved lipophilicity. FTIR confirmed the successful formation of imine (-C=N-) linkages, indicating effective Schiff base grafting. Morphological observations revealed that a transformation of WNC from elongated ribbons into aggregated granules with more crystal defects formed after modification. Hydrophobic WNC exhibited enhanced oil-holding capacity and radical-scavenging activity. A cascade strategy was developed to fabricate stable low-oil emulsions and high internal phase emulsion (HIPE) gels using the hydrophobic WNC. Notably, the HIPE gels showed strong oil entrapment and effectively retarded lipid oxidation. This work unlocks the value of agricultural byproducts as a source of nanocellulose and offers a streamlined and sustainable strategy for producing highly functional nanocellulose.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118960"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-06DOI: 10.1016/j.lwt.2026.118999
Yaping Wang , Boyu Li , Yu Xi , Longwei Zheng , Wenhua Zi
Microwave drying has emerged as an energy-efficient and environmentally benign alternative to conventional methods. Given the considerable nutritional and medicinal value of ginger, this study systematically investigates the effects of key parameters, such as microwave power (600–1800 W), slice thickness (1–7 mm), and loading amount (200–500 g), on drying kinetics and energy consumption of microwave-dried ginger. The mechanisms of key parameters on moisture migration and energy changes are discussed. The results reveal that the Page model best characterizes power-dependent drying, while the Midilli model better fits loading and thickness variations. Increasing microwave power considerably increases moisture diffusivity (Deff) and drying efficiency from 26.46 % to 40.56 % but reduces the specific energy consumption (Es) from 16.89 to 9.01 MJ/kg. Thickness exhibits dual effects—it improves Deff but decreases drying efficiency from 43.31 % to 26.58 % while increasing Es from 5.41 to 15.24 MJ/kg. Higher loading amounts improve drying efficiency from 30.05 % to 42.43 % and Es from 12.43 to 6.23 MJ/kg, despite slight reduction in Deff. The optimal parameters are identified as 1200–1300 W power, 350 g loading, and 2–4 mm thickness. These findings establish theoretical foundations and provide technical guidance for precision drying of high-moisture agricultural products.
{"title":"Kinetic characteristics and energy efficiency analysis of microwave-dried fresh ginger: Impacts of key process parameters","authors":"Yaping Wang , Boyu Li , Yu Xi , Longwei Zheng , Wenhua Zi","doi":"10.1016/j.lwt.2026.118999","DOIUrl":"10.1016/j.lwt.2026.118999","url":null,"abstract":"<div><div>Microwave drying has emerged as an energy-efficient and environmentally benign alternative to conventional methods. Given the considerable nutritional and medicinal value of ginger, this study systematically investigates the effects of key parameters, such as microwave power (600–1800 W), slice thickness (1–7 mm), and loading amount (200–500 g), on drying kinetics and energy consumption of microwave-dried ginger. The mechanisms of key parameters on moisture migration and energy changes are discussed. The results reveal that the Page model best characterizes power-dependent drying, while the Midilli model better fits loading and thickness variations. Increasing microwave power considerably increases moisture diffusivity (<em>Deff</em>) and drying efficiency from 26.46 % to 40.56 % but reduces the specific energy consumption (Es) from 16.89 to 9.01 MJ/kg. Thickness exhibits dual effects—it improves <em>Deff</em> but decreases drying efficiency from 43.31 % to 26.58 % while increasing Es from 5.41 to 15.24 MJ/kg. Higher loading amounts improve drying efficiency from 30.05 % to 42.43 % and Es from 12.43 to 6.23 MJ/kg, despite slight reduction in <em>Deff</em>. The optimal parameters are identified as 1200–1300 W power, 350 g loading, and 2–4 mm thickness. These findings establish theoretical foundations and provide technical guidance for precision drying of high-moisture agricultural products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118999"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-06DOI: 10.1016/j.lwt.2026.119008
Mohammad Keewan , Jahirul Ahmed Mazumder , Rambabu Krishnamoorthy , Pau Loke Show , Fawzi Banat
Camel milk (CM) is valued for its unique nutritional profile and therapeutic attributes but is highly perishable due to microbial susceptibility. Conventional thermal pasteurization extends shelf life yet compromises desirable sensory and bioactive qualities. This study investigated dielectric barrier discharge cold plasma (DBD-CP) as a non-thermal preservation strategy for fresh raw camel milk (RCM). Using a central composite design, the effects of gas composition (air, M65, N2), voltage (33–42 kV), electrode gap (20–40 mm), and treatment duration were evaluated on microbial inactivation and quality parameters. Optimized conditions with an O2-rich M65 mixture at 42 kV and 40 mm electrode gap achieved a ∼3-log reduction in total bacterial count without significant alterations in pH, freezing point, lipid oxidation (TBARS ≤0.17 mg MDA/kg). Color changes remained below perceptible thresholds (ΔE ≈ 1.94), and sensory analysis indicated minimal impact on flavor and odor. The study thus provides a proof-of-concept demonstration that DBD-CP can deliver pasteurization-level microbial reduction in camel milk with insignificant changes in quality under laboratory-scale. At the same time, this work is constrained by its focus on natural microflora, immediate post-treatment quality, and the lack of toxicological assessment. Pathogen-specific inactivation, storage stability, and scale-up require further investigation before industrial implementation.
{"title":"Microbial inactivation and quality retention of raw camel milk using dielectric barrier discharge cold plasma","authors":"Mohammad Keewan , Jahirul Ahmed Mazumder , Rambabu Krishnamoorthy , Pau Loke Show , Fawzi Banat","doi":"10.1016/j.lwt.2026.119008","DOIUrl":"10.1016/j.lwt.2026.119008","url":null,"abstract":"<div><div>Camel milk (CM) is valued for its unique nutritional profile and therapeutic attributes but is highly perishable due to microbial susceptibility. Conventional thermal pasteurization extends shelf life yet compromises desirable sensory and bioactive qualities. This study investigated dielectric barrier discharge cold plasma (DBD-CP) as a non-thermal preservation strategy for fresh raw camel milk (RCM). Using a central composite design, the effects of gas composition (air, M65, N<sub>2</sub>), voltage (33–42 kV), electrode gap (20–40 mm), and treatment duration were evaluated on microbial inactivation and quality parameters. Optimized conditions with an O<sub>2</sub>-rich M65 mixture at 42 kV and 40 mm electrode gap achieved a ∼3-log reduction in total bacterial count without significant alterations in pH, freezing point, lipid oxidation (TBARS ≤0.17 mg MDA/kg). Color changes remained below perceptible thresholds (ΔE ≈ 1.94), and sensory analysis indicated minimal impact on flavor and odor. The study thus provides a proof-of-concept demonstration that DBD-CP can deliver pasteurization-level microbial reduction in camel milk with insignificant changes in quality under laboratory-scale. At the same time, this work is constrained by its focus on natural microflora, immediate post-treatment quality, and the lack of toxicological assessment. Pathogen-specific inactivation, storage stability, and scale-up require further investigation before industrial implementation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119008"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-06DOI: 10.1016/j.lwt.2026.119006
Wu Sun , Zhenghong Li , Yina Huang , Guoqiang Zhang , Xueying Tao
Melatonin, an indoleamine compound, can enhance the endurance of plant tissues against adverse conditions, such as various environmental stresses. In this study, hull-less barley seeds were used as experimental materials to analyse the N-glycosylation proteomics induced under ZnSO4 stress. LC-MS/MS-based quantitative proteomics was employed to study N-glycosylation modifications. Under 0.8 mM ZnSO4 stress conditions, melatonin content reached its highest level at 13.41 ng/g. The melatonin was significantly correlated with the reducing sugar content (P < 0.01). A total of 273 glycosylation sites, corresponding to 256 glycosylated peptides and 210 unique glycosylated proteins, were identified in the three sample groups (CK, Zn, and S). The results indicated that the abundance of glycosylated proteins, including peptidases, peroxidases, glycosidases, and several featureless proteins, was significantly altered in high-melatonin barley seeds under ZnSO4 stress. Glycosylation sites were analysed with their modification sites mainly located in the α-helix structure and irregularly coiled region. The functional enrichment analyses revealed that these significantly altered glycoproteins were mainly involved in phenylpropanoid biosynthesis, carbohydrate metabolism, protein processing in the endoplasmic reticulum, and hydrogen peroxide catabolism. These findings offer a deeper understanding of the molecular mechanisms that trigger the production of melatonin-related glycosylated proteins in barley seeds under ZnSO4 stress. They also supply valuable data to aid in the cultivation of barley seed varieties with high melatonin content.
褪黑素是一种吲哚胺化合物，可以增强植物组织对不利条件（如各种环境胁迫）的耐受力。本研究以大麦去壳种子为材料，对ZnSO4胁迫下n -糖基化蛋白组学进行了研究。采用LC-MS/MS-based定量蛋白质组学研究n -糖基化修饰。在0.8 mM ZnSO4胁迫条件下，褪黑素含量最高，为13.41 ng/g。褪黑素与还原糖含量呈极显著相关（P < 0.01）。在三个样品组（CK、Zn和S）中共鉴定出273个糖基化位点，对应256个糖基化肽和210个独特的糖基化蛋白。结果表明，在ZnSO4胁迫下，高褪黑素大麦种子的糖基化蛋白（包括肽酶、过氧化物酶、糖苷酶和几种无特征蛋白）的丰度显著改变。分析了糖基化位点，其修饰位点主要位于α-螺旋结构和不规则卷曲区。功能富集分析显示，这些显著改变的糖蛋白主要参与苯丙素生物合成、碳水化合物代谢、内质网蛋白质加工和过氧化氢分解代谢。这些发现为进一步了解ZnSO4胁迫下大麦种子产生褪黑激素相关糖基化蛋白的分子机制提供了新的思路。它们还提供了宝贵的数据，以帮助培育高褪黑素含量的大麦种子品种。
{"title":"N-glycosylated proteome reveals zinc sulphate-induced high enrichment of melatonin-related glycosylated proteins in hull-less barley","authors":"Wu Sun , Zhenghong Li , Yina Huang , Guoqiang Zhang , Xueying Tao","doi":"10.1016/j.lwt.2026.119006","DOIUrl":"10.1016/j.lwt.2026.119006","url":null,"abstract":"<div><div>Melatonin, an indoleamine compound, can enhance the endurance of plant tissues against adverse conditions, such as various environmental stresses. In this study, hull-less barley seeds were used as experimental materials to analyse the N-glycosylation proteomics induced under ZnSO<sub>4</sub> stress. LC-MS/MS-based quantitative proteomics was employed to study N-glycosylation modifications. Under 0.8 mM ZnSO<sub>4</sub> stress conditions, melatonin content reached its highest level at 13.41 ng/g. The melatonin was significantly correlated with the reducing sugar content (P < 0.01). A total of 273 glycosylation sites, corresponding to 256 glycosylated peptides and 210 unique glycosylated proteins, were identified in the three sample groups (CK, Zn, and S). The results indicated that the abundance of glycosylated proteins, including peptidases, peroxidases, glycosidases, and several featureless proteins, was significantly altered in high-melatonin barley seeds under ZnSO<sub>4</sub> stress. Glycosylation sites were analysed with their modification sites mainly located in the α-helix structure and irregularly coiled region. The functional enrichment analyses revealed that these significantly altered glycoproteins were mainly involved in phenylpropanoid biosynthesis, carbohydrate metabolism, protein processing in the endoplasmic reticulum, and hydrogen peroxide catabolism. These findings offer a deeper understanding of the molecular mechanisms that trigger the production of melatonin-related glycosylated proteins in barley seeds under ZnSO<sub>4</sub> stress. They also supply valuable data to aid in the cultivation of barley seed varieties with high melatonin content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119006"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941357","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号