Pub Date : 2026-03-01Epub Date: 2026-02-13DOI: 10.1016/j.lwt.2026.119153
Lina M. Suarez-Guzmán , Melvin A. Durán , Esther Sendra , Isabel Casanova-Martínez , Mari Merce Cascant- Vilaplana , Emilio Nicolás-Nicolás , Pedro A. Nortes-Tortosa , Cristina Romero-Trigueros , María T. García-Conesa , Thierry Durand , Valérie Bultel-Poncé , Camille Oger , Jean-Marie Galano , Carlos J. García , Jorge I. Quintero-Saavedra , José A. Gabaldón , Federico Ferreres , José Miguel Martínez-Sanz , Ángel Carbonell-Barrachina , Ángel Gil-Izquierdo
Plant oxylipins (PO), including phytoprostanes (PhytoPs) and phytofurans (PhytoFs), are bioactive markers of lipid oxidation derived from α-linolenic acid and are recognized as early indicators of food oxidation. This study evaluated PO formation during post-harvest processing of four Colombian cocoa bean clones (FSV 41, FEC 2, FEAR 5, and FMA 7) under two conditions: controlled fermentation with starter cultures and drying (T1), and natural fermentation and drying (T2), followed by storage. PhytoPs ranged from 1.237 to 236.072 ng g−1 and PhytoFs from 0.027 to 487.35 ng g−1. Ent-16-F1t-PhytoP and Ent-9-(RS)-12-epi-ST-Δ10-13-PhytoF were the most representative compounds. Lower PO levels under T1 were observed in FEAR 5, FEC 2, and FMA 7 clones. Fermentation was identified as a key stage in PO generation, strongly influenced by genotype, time, and post-harvest conditions. This work provides a comprehensive assessment of PO evolution during post-harvest and storage, improving understanding of fatty acid oxidation in cocoa and supporting food quality improvement.
植物氧化脂素（PO），包括植物蛋白酶（PhytoPs）和植物呋喃（PhytoFs），是α-亚麻酸衍生的脂质氧化的生物活性标志物，被认为是食品氧化的早期指标。本研究评估了4个哥伦比亚可可豆无性系（FSV 41、FEC 2、FEAR 5和FMA 7）在发酵剂控制发酵和干燥（T1）、自然发酵和干燥（T2）、然后储存两种条件下收获后加工过程中PO的形成。PhytoPs的变化范围为1.237 ~ 236.072 ng g−1，PhytoFs的变化范围为0.027 ~ 487.35 ng g−1。其中最具代表性的化合物为Ent-16-F1t-PhytoP和Ent-9-(RS)-12-epi- st -Δ10-13-PhytoF。在T1下，FEAR 5、FEC 2和FMA 7克隆的PO水平较低。发酵被认为是PO产生的关键阶段，受基因型、时间和收获后条件的强烈影响。这项工作提供了收获后和储存过程中PO演变的综合评估，提高了对可可脂肪酸氧化的理解，并支持食品质量的改善。
{"title":"New plant-based oxidative stress oxylipins during cocoa bean (Theobroma cacao L.) post-harvest processing in different Colombian clones","authors":"Lina M. Suarez-Guzmán , Melvin A. Durán , Esther Sendra , Isabel Casanova-Martínez , Mari Merce Cascant- Vilaplana , Emilio Nicolás-Nicolás , Pedro A. Nortes-Tortosa , Cristina Romero-Trigueros , María T. García-Conesa , Thierry Durand , Valérie Bultel-Poncé , Camille Oger , Jean-Marie Galano , Carlos J. García , Jorge I. Quintero-Saavedra , José A. Gabaldón , Federico Ferreres , José Miguel Martínez-Sanz , Ángel Carbonell-Barrachina , Ángel Gil-Izquierdo","doi":"10.1016/j.lwt.2026.119153","DOIUrl":"10.1016/j.lwt.2026.119153","url":null,"abstract":"<div><div>Plant oxylipins (PO), including phytoprostanes (PhytoPs) and phytofurans (PhytoFs), are bioactive markers of lipid oxidation derived from α-linolenic acid and are recognized as early indicators of food oxidation. This study evaluated PO formation during post-harvest processing of four Colombian cocoa bean clones (FSV 41, FEC 2, FEAR 5, and FMA 7) under two conditions: controlled fermentation with starter cultures and drying (T1), and natural fermentation and drying (T2), followed by storage. PhytoPs ranged from 1.237 to 236.072 ng g<sup>−1</sup> and PhytoFs from 0.027 to 487.35 ng g<sup>−1</sup>. <em>Ent</em>-16-F<sub>1t</sub>-PhytoP and <em>Ent</em>-9-(RS)-12-<em>epi</em>-ST-Δ<sup>10</sup>-13-PhytoF were the most representative compounds. Lower PO levels under T1 were observed in FEAR 5, FEC 2, and FMA 7 clones. Fermentation was identified as a key stage in PO generation, strongly influenced by genotype, time, and post-harvest conditions. This work provides a comprehensive assessment of PO evolution during post-harvest and storage, improving understanding of fatty acid oxidation in cocoa and supporting food quality improvement.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119153"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406645","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 : 2026-03-01Epub Date: 2026-02-23DOI: 10.1016/j.lwt.2026.119193
Yu Wang , Wenchao Liu , Lijuan Wang , Linlin Li , Weiwei Cao , Junliang Chen , Chung Lim Law , Qing Sun , Guangyue Ren , Xu Duan
This study aimed to determine the optimal moisture endpoint for enhancing the quality of dumplings processed via microwave freeze-drying (MFD). Dumplings were dried at a microwave power density of 0.25 W/g to different semi-dried moisture levels (350, 300, 250, 200, 150 g/kg (w.b.)). Their quality attributes and volatile flavor compounds were then analyzed. The results showed that as the moisture content of the semi-dried dumplings decreased, the total peak area in low-field nuclear magnetic resonance (LF-NMR) analysis significantly decreased, and water transitioned from high to low degrees of freedom. Moderate dehydration improved the whiteness of the dumplings, with the whiteness of the 350 g/kg (w.b.) sample (81.12) being 13.19% higher than that of the fresh sample (71.67). The hardness of the semi-dried dumplings increased as the moisture content decreased, while their rehydration ratio decreased. Gas chromatography-mass spectrometry (GC-MS) analysis detected 50 volatile compounds in the dumpling wrapper and 62 in the filling. Among these, total of 19 and 25 key volatile compounds were identified in the wrapper and filling, respectively. Moisture control at 250 g/kg (w.b.) enhanced flavor retention and reduced undesirable flavors. These findings may provide a targeted strategy for controlling the flavor quality of dumplings during MFD.
{"title":"Dynamic changes of volatile compounds and water distribution in microwave freeze-dried dumplings: Governed by endpoint moisture control","authors":"Yu Wang , Wenchao Liu , Lijuan Wang , Linlin Li , Weiwei Cao , Junliang Chen , Chung Lim Law , Qing Sun , Guangyue Ren , Xu Duan","doi":"10.1016/j.lwt.2026.119193","DOIUrl":"10.1016/j.lwt.2026.119193","url":null,"abstract":"<div><div>This study aimed to determine the optimal moisture endpoint for enhancing the quality of dumplings processed via microwave freeze-drying (MFD). Dumplings were dried at a microwave power density of 0.25 W/g to different semi-dried moisture levels (350, 300, 250, 200, 150 g/kg (w.b.)). Their quality attributes and volatile flavor compounds were then analyzed. The results showed that as the moisture content of the semi-dried dumplings decreased, the total peak area in low-field nuclear magnetic resonance (LF-NMR) analysis significantly decreased, and water transitioned from high to low degrees of freedom. Moderate dehydration improved the whiteness of the dumplings, with the whiteness of the 350 g/kg (w.b.) sample (81.12) being 13.19% higher than that of the fresh sample (71.67). The hardness of the semi-dried dumplings increased as the moisture content decreased, while their rehydration ratio decreased. Gas chromatography-mass spectrometry (GC-MS) analysis detected 50 volatile compounds in the dumpling wrapper and 62 in the filling. Among these, total of 19 and 25 key volatile compounds were identified in the wrapper and filling, respectively. Moisture control at 250 g/kg (w.b.) enhanced flavor retention and reduced undesirable flavors. These findings may provide a targeted strategy for controlling the flavor quality of dumplings during MFD.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119193"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406658","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 : 2026-03-01Epub Date: 2026-02-20DOI: 10.1016/j.lwt.2026.119181
Kunli Xu , Zheting Zhang , Jiayu Zhou , Xiaoli Zhang , Xiaochun Yang , Bei Wang
To investigate the impact of milk fat fractions on recombined milk flavor, six samples including liquid and solid fractions obtained at 25 °C (25L-M, 25S-M) and 30 °C (30L-M, 30S-M), unfractionated milk fat (MF-M) and skim milk control (skim-M), were analyzed by comprehensively employing sensory evaluation, electronic nose, and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Liquid fractions exhibited stronger milky and sweet aromas than solid fractions and skim control. Seventy-four volatiles were identified, with 40 odorants detected by GC-O. Furthermore, aroma-active compounds (AACs) were quantified using external calibration (21 AACs, flavor dilution, FD ≥ 8) and stable isotope dilution analysis (9 AACs, FD ≥ 16 and odor activity values, OAV≥1). Twelve key AACs were confirmed, with nonanal and octanal identified as the main contributors to the fatty aroma, and γ-dodecalactone and δ-decalactone were primarily responsible for the sweet aroma. Fatty acid profiling and correlation analysis supported a dual-pathway formation mechanism, with medium- and short-chain saturated fatty acids correlating with lactones, and unsaturated fatty acids (C18:1, C18:2) correlating with aldehydes and alcohols. This study clarified the molecular mechanisms of flavor regulation by milk fat fractions, providing a theoretical basis for developing flavor-optimized dairy products.
{"title":"Decoding flavor formation in recombined milk: The role of milk fat fractions from dry fractionation and their fatty acid profiles","authors":"Kunli Xu , Zheting Zhang , Jiayu Zhou , Xiaoli Zhang , Xiaochun Yang , Bei Wang","doi":"10.1016/j.lwt.2026.119181","DOIUrl":"10.1016/j.lwt.2026.119181","url":null,"abstract":"<div><div>To investigate the impact of milk fat fractions on recombined milk flavor, six samples including liquid and solid fractions obtained at 25 °C (25L-M, 25S-M) and 30 °C (30L-M, 30S-M), unfractionated milk fat (MF-M) and skim milk control (skim-M), were analyzed by comprehensively employing sensory evaluation, electronic nose, and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Liquid fractions exhibited stronger milky and sweet aromas than solid fractions and skim control. Seventy-four volatiles were identified, with 40 odorants detected by GC-O. Furthermore, aroma-active compounds (AACs) were quantified using external calibration (21 AACs, flavor dilution, FD ≥ 8) and stable isotope dilution analysis (9 AACs, FD ≥ 16 and odor activity values, OAV≥1). Twelve key AACs were confirmed, with nonanal and octanal identified as the main contributors to the fatty aroma, and γ-dodecalactone and δ-decalactone were primarily responsible for the sweet aroma. Fatty acid profiling and correlation analysis supported a dual-pathway formation mechanism, with medium- and short-chain saturated fatty acids correlating with lactones, and unsaturated fatty acids (C18:1, C18:2) correlating with aldehydes and alcohols. This study clarified the molecular mechanisms of flavor regulation by milk fat fractions, providing a theoretical basis for developing flavor-optimized dairy products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119181"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381807","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}
Campylobacter jejuni is a leading cause of foodborne illness worldwide and frequently associated with poultry products. Cantonese White Cut Chicken is a traditional lightly cooked poultry dish using whole carcasses, but the thermal inactivation of Campylobacter jejuni in such complex matrices remains poorly understood. This study investigated the apparent thermal inactivation behavior of C. jejuni NCTC 11168 on intact chicken carcasses subjected to water-bath cooking (60-100 °C). Bacterial survival was evaluated at multiple time points across different anatomical regions of the carcass. Survival data were fitted using log-linear and Weibull models to characterize inactivation kinetics, with the Weibull model better capturing the observed non-linear inactivation behavior. Statistically significant differences in apparent inactivation rates were observed among anatomical regions (P < 0.05). However, the magnitude of these differences was limited. These variations are likely attributable to differences in carcass structure and localized heat transfer rather than intrinsic differences in bacterial heat resistance. Overall, the results indicate that water-bath cooking of intact chicken carcasses effectively reduce C. jejuni levels, though localized thermal variation should be considered kinetics interpretation. This study provides experimentally derived data to support more realistic exposure assessment and risk evaluation of poultry cooking practices.
{"title":"Modeling thermal inactivation of Campylobacter jejuni on Cantonese White Cut chicken: Site-specific differences and predictive insights for cooking safety","authors":"Honggang Lai , Wei Ding , Fangzhe Ren , Yuanyue Tang , Xin-an Jiao , Jinlin Huang","doi":"10.1016/j.lwt.2026.119195","DOIUrl":"10.1016/j.lwt.2026.119195","url":null,"abstract":"<div><div><em>Campylobacter jejuni</em> is a leading cause of foodborne illness worldwide and frequently associated with poultry products. Cantonese White Cut Chicken is a traditional lightly cooked poultry dish using whole carcasses, but the thermal inactivation of <em>Campylobacter jejuni</em> in such complex matrices remains poorly understood. This study investigated the apparent thermal inactivation behavior of <em>C. jejuni</em> NCTC 11168 on intact chicken carcasses subjected to water-bath cooking (60-100 °C). Bacterial survival was evaluated at multiple time points across different anatomical regions of the carcass. Survival data were fitted using log-linear and Weibull models to characterize inactivation kinetics, with the Weibull model better capturing the observed non-linear inactivation behavior. Statistically significant differences in apparent inactivation rates were observed among anatomical regions (<em>P < 0.05</em>). However, the magnitude of these differences was limited. These variations are likely attributable to differences in carcass structure and localized heat transfer rather than intrinsic differences in bacterial heat resistance. Overall, the results indicate that water-bath cooking of intact chicken carcasses effectively reduce <em>C. jejuni</em> levels, though localized thermal variation should be considered kinetics interpretation. This study provides experimentally derived data to support more realistic exposure assessment and risk evaluation of poultry cooking practices.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119195"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406423","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 : 2026-03-01Epub Date: 2026-02-23DOI: 10.1016/j.lwt.2026.119194
Kai Du , Xuefei Yang , Jie Wang , Chenxing Du , Xiyang Zhong , Shuizhong Luo , Liang Wu , Zhi Zheng
Despite the extensive use of tea polyphenols (TP) in starch-based functional foods, the role of the starch fine structure in the efficient formation of starch-TP complexes is not well understood. This study investigated the interactions between indica rice starches (Hly 16, Ly 6176, Zz 83) and TP at various phase transition temperatures (To, Tp, Tc). Microstructural characterization confirmed progressive gelatinization: To (intact granules), Tp (partial swelling), and Tc (complete gel network formation). Meanwhile, crystalline structures of all three starch-TP mixtures underwent a transformation from A-type to V-type. Notably, the Zz 83-TP-Tc complex exhibited the highest V-type crystallinity, which may be attributed to its amylose content (highest) and amylose chain length (longest); consequently, these characteristics promoted more effective starch-TP interactions. Correspondingly, Zz 83-TP-Tc also showed the highest resistant starch (RS) content (40.86%) compared to Ly 6176-TP-Tc (36.25%) and Hly 16-TP-Tc (36.33%). Furthermore, a significant positive correlation was observed between RS content and V-type crystallinity, indicating that the formation of V-type complexes effectively reduced starch digestibility. These results elucidate that the fine structure of indica rice starch plays a crucial role in the formation of the starch-TP complex, providing a molecular basis for precise health food design.
{"title":"Structure-driven interactions between indica rice starch and tea polyphenols during thermally induced phase transition","authors":"Kai Du , Xuefei Yang , Jie Wang , Chenxing Du , Xiyang Zhong , Shuizhong Luo , Liang Wu , Zhi Zheng","doi":"10.1016/j.lwt.2026.119194","DOIUrl":"10.1016/j.lwt.2026.119194","url":null,"abstract":"<div><div>Despite the extensive use of tea polyphenols (TP) in starch-based functional foods, the role of the starch fine structure in the efficient formation of starch-TP complexes is not well understood. This study investigated the interactions between indica rice starches (Hly 16, Ly 6176, Zz 83) and TP at various phase transition temperatures (T<sub>o</sub>, T<sub>p</sub>, T<sub>c</sub>). Microstructural characterization confirmed progressive gelatinization: T<sub>o</sub> (intact granules), T<sub>p</sub> (partial swelling), and T<sub>c</sub> (complete gel network formation). Meanwhile, crystalline structures of all three starch-TP mixtures underwent a transformation from A-type to V-type. Notably, the Zz 83-TP-T<sub>c</sub> complex exhibited the highest V-type crystallinity, which may be attributed to its amylose content (highest) and amylose chain length (longest); consequently, these characteristics promoted more effective starch-TP interactions. Correspondingly, Zz 83-TP-T<sub>c</sub> also showed the highest resistant starch (RS) content (40.86%) compared to Ly 6176-TP-T<sub>c</sub> (36.25%) and Hly 16-TP-T<sub>c</sub> (36.33%). Furthermore, a significant positive correlation was observed between RS content and V-type crystallinity, indicating that the formation of V-type complexes effectively reduced starch digestibility. These results elucidate that the fine structure of indica rice starch plays a crucial role in the formation of the starch-TP complex, providing a molecular basis for precise health food design.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119194"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406660","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 : 2026-03-01Epub Date: 2026-02-10DOI: 10.1016/j.lwt.2026.119151
Yanting Dai , Jingyi Tang , Lingzhi Zheng , Xueqin Fu , Zhengrong Zou , Zaizhi Liu
In this study, the essential oil from Cinnamomum jensenianum leaves was obtained via solvent free microwave extraction (SFME). Traditional hydrodistillation (HD) was used as a reference approach. The analysis of the extraction kinetics indicated that SFME had a lower energy consumption and higher extraction efficiency than HD. The SFME process was optimized via response surface methodology. The optimal conditions were a moisture content of 50 g/hg, a microwave treatment time of 21 min, and a microwave power of 530 W. Using these conditions, the actual essential oil yield was 3.91 ± 0.14 mg/g. Gas chromatography–mass spectrometry revealed no significant differences in the compositions of the essential oils extracted via SFME or HD. Major volatiles included endo-borneol, α-citral, β-phellandrene, linalool, and (S)-cis-verbenol. The results suggest that SFME is an efficient, energy-saving, and environmentally friendly method for extracting C. jensenianum essential oil (CJEO). Furthermore, CJEO demonstrated apparent fungicidal efficacy against two key potato dry rot pathogens, Fusarium sporotrichioides and Fusarium avenaceum, using a minimum inhibitory concentration of 1.0 g/L for each. Thus, CJEO exhibits potential as a green fungicide for use in food crops.
{"title":"Optimization of the solvent free microwave assisted extraction of Cinnamomum jensenianum essential oil and evaluation of its antifungal activity against Fusarium sporotrichioides and Fusarium avenaceum","authors":"Yanting Dai , Jingyi Tang , Lingzhi Zheng , Xueqin Fu , Zhengrong Zou , Zaizhi Liu","doi":"10.1016/j.lwt.2026.119151","DOIUrl":"10.1016/j.lwt.2026.119151","url":null,"abstract":"<div><div>In this study, the essential oil from <em>Cinnamomum jensenianum</em> leaves was obtained via solvent free microwave extraction (SFME). Traditional hydrodistillation (HD) was used as a reference approach. The analysis of the extraction kinetics indicated that SFME had a lower energy consumption and higher extraction efficiency than HD. The SFME process was optimized via response surface methodology. The optimal conditions were a moisture content of 50 g/hg, a microwave treatment time of 21 min, and a microwave power of 530 W. Using these conditions, the actual essential oil yield was 3.91 ± 0.14 mg/g. Gas chromatography–mass spectrometry revealed no significant differences in the compositions of the essential oils extracted via SFME or HD. Major volatiles included <em>endo</em>-borneol, α-citral, β-phellandrene, linalool, and (S)-<em>cis</em>-verbenol. The results suggest that SFME is an efficient, energy-saving, and environmentally friendly method for extracting <em>C. jensenianum</em> essential oil (CJEO). Furthermore, CJEO demonstrated apparent fungicidal efficacy against two key potato dry rot pathogens, <em>Fusarium sporotrichioides</em> and <em>Fusarium avenaceum</em>, using a minimum inhibitory concentration of 1.0 g/L for each. Thus, CJEO exhibits potential as a green fungicide for use in food crops.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119151"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381937","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 : 2026-03-01Epub Date: 2026-02-23DOI: 10.1016/j.lwt.2026.119191
Yan Huang, Lihui Duan, Wenhao Liu, Jianxi Zhang, Xiaoye Xu, Zhijie Ruan, Yixin Zhang, Yufei Wang, Jie Pang, Chunhua Wu
This study systematically investigated the effects of kelp powder (KP) (0%, 1%, 3%, 6%, 9%) on the gelation behavior, physicochemical properties, and protein structural changes in shrimp (Litopenaeus vannamei) surimi gel (SSG). Notably, it enhanced gel strength by 156% and increased hardness from 80.05 N to 231.87 N, while appropriately reducing springiness to form a firmer texture. KP addition also improved water retention by facilitating the conversion of free water into immobilized and bound water, leading to a water holding capacity of 86.6% and a cooking loss as low as 1.6%. Rheological analysis revealed that KP fortification increased the storage modulus (G’) and viscosity, indicating enhanced gel network elasticity. At the molecular level, Fourier-transform infrared spectroscopy revealed that KP promoted the transition of protein secondary structures from random coils and α-helices to β-sheets. This structural rearrangement was accompanied by strengthened hydrophobic interactions and disulfide bonding, as confirmed by chemical interaction analysis. Scanning electron microscopy further validated that KP facilitated the formation of a denser and more homogeneous gel microstructure. Collectively, KP acts as an effective functional modifier to enhance SSG quality, providing a theoretical basis for the development of high-quality shrimp surimi-based products with natural additives.
{"title":"Effect of kelp powder on gel properties and microstructure of shrimp (Litopenaeus vannamei) surimi","authors":"Yan Huang, Lihui Duan, Wenhao Liu, Jianxi Zhang, Xiaoye Xu, Zhijie Ruan, Yixin Zhang, Yufei Wang, Jie Pang, Chunhua Wu","doi":"10.1016/j.lwt.2026.119191","DOIUrl":"10.1016/j.lwt.2026.119191","url":null,"abstract":"<div><div>This study systematically investigated the effects of kelp powder (KP) (0%, 1%, 3%, 6%, 9%) on the gelation behavior, physicochemical properties, and protein structural changes in shrimp (<em>Litopenaeus vannamei</em>) surimi gel (SSG). Notably, it enhanced gel strength by 156% and increased hardness from 80.05 N to 231.87 N, while appropriately reducing springiness to form a firmer texture. KP addition also improved water retention by facilitating the conversion of free water into immobilized and bound water, leading to a water holding capacity of 86.6% and a cooking loss as low as 1.6%. Rheological analysis revealed that KP fortification increased the storage modulus (G’) and viscosity, indicating enhanced gel network elasticity. At the molecular level, Fourier-transform infrared spectroscopy revealed that KP promoted the transition of protein secondary structures from random coils and α-helices to β-sheets. This structural rearrangement was accompanied by strengthened hydrophobic interactions and disulfide bonding, as confirmed by chemical interaction analysis. Scanning electron microscopy further validated that KP facilitated the formation of a denser and more homogeneous gel microstructure. Collectively, KP acts as an effective functional modifier to enhance SSG quality, providing a theoretical basis for the development of high-quality shrimp surimi-based products with natural additives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119191"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406426","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 : 2026-03-01Epub Date: 2026-02-17DOI: 10.1016/j.lwt.2026.119170
Dong Zhang , Xinrui Xie , Caiyan Huang , Xinxin Zhao , Xuemei Yang , Jie Tang , Dequan Zhang
This study investigated the regulatory mechanisms of microbial community succession on the formation of signature flavor compounds during the fermentation of traditional Sichuan sausage. The results indicated that after fermentation, the relative abundances of bacterial genera such as Latilactobacillus, Lactococcus, and Lactiplantibacillus increased significantly. Similarly, fungal genera including Apiotrichum, Yarrowia, and Kurtzmaniella showed marked increases. Prolonged fermentation enhanced the diversity and abundance of volatile aroma compounds, especially sensorially desirable ones such as β-myrcene, α-pinene, and phenylethyl alcohol. Metabolomic analysis demonstrated increased levels of beneficial metabolites, including glutathione, L-lysine, gamma-linolenic acid, isoquercitrin, and D-arabitol, over time. The enriched metabolic pathways identified aligned with those predicted from microbial data. This consistency validated the findings and indicated that Lactic acid bacteria (e.g., Levilactobacillus, Lactococcus, Latilactobacillus) and Yeasts (e.g., Yarrowia) actively contributed to the formation of desirable flavors. Future studies should isolate specific strains within these genera to elucidate their specific roles in metabolite formation and sensory quality, providing a basis for developing multi-strain starter cultures.
{"title":"Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach","authors":"Dong Zhang , Xinrui Xie , Caiyan Huang , Xinxin Zhao , Xuemei Yang , Jie Tang , Dequan Zhang","doi":"10.1016/j.lwt.2026.119170","DOIUrl":"10.1016/j.lwt.2026.119170","url":null,"abstract":"<div><div>This study investigated the regulatory mechanisms of microbial community succession on the formation of signature flavor compounds during the fermentation of traditional Sichuan sausage. The results indicated that after fermentation, the relative abundances of bacterial genera such as <em>Latilactobacillus</em>, <em>Lactococcus</em>, and <em>Lactiplantibacillus</em> increased significantly. Similarly, fungal genera including <em>Apiotrichum</em>, <em>Yarrowia</em>, and <em>Kurtzmaniella</em> showed marked increases. Prolonged fermentation enhanced the diversity and abundance of volatile aroma compounds, especially sensorially desirable ones such as β-myrcene, α-pinene, and phenylethyl alcohol. Metabolomic analysis demonstrated increased levels of beneficial metabolites, including glutathione, L-lysine, gamma-linolenic acid, isoquercitrin, and D-arabitol, over time. The enriched metabolic pathways identified aligned with those predicted from microbial data. This consistency validated the findings and indicated that <em>Lactic acid bacteria</em> (e.g., <em>Levilactobacillus</em>, <em>Lactococcus</em>, <em>Latilactobacillus</em>) and <em>Yeasts</em> (e.g., <em>Yarrowia</em>) actively contributed to the formation of desirable flavors. Future studies should isolate specific strains within these genera to elucidate their specific roles in metabolite formation and sensory quality, providing a basis for developing multi-strain starter cultures.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119170"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406640","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 : 2026-03-01Epub Date: 2026-02-11DOI: 10.1016/j.lwt.2026.119135
Yue Luan , Haowen Zheng , Mengyao Jiang , Xiaoyun He , Aleksandr Mikhailovich Zaitsev , Hai Li , Mu Zhang , Varvara Anatolyevna Machakhtyrova , Abzal Abdramanov , Qin Wang
Koumiss is a traditional fermented dairy product whose quality attributes are closely linked to fermentation practices. In this study, two traditional fermentation methods, jar fermentation and leather bag fermentation, were compared to elucidate their effects on microbial composition, lipid profiles, and flavor-related metabolites. Microbial communities and functional potential were characterized using metagenomic sequencing, while lipidomic and metabolomic analyses were employed to assess changes in lipid classes and flavor-active compounds. Jar-fermented samples were characterized by higher levels of phosphatidylglycerol, phosphatidylserine, and phosphatidylcholine, together with an enrichment of metabolites previously associated with sweet and creamy sensory attributes. In contrast, leather bag fermentation was associated with increased abundances of phosphatidylethanolamine, short-chain fatty acids, and metabolites linked to sour and umami characteristics. Metagenomic profiling revealed distinct microbial assemblages between the two fermentation methods, with Lactobacillus and Acetobacter predominating in jar fermentation, whereas Bifidobacterium was more abundant in leather bag fermentation. These microbial shifts coincided with differences in genes involved in glycerophospholipid metabolism (PGS1, CHO1, PISD). The study indicate that fermentation method is a key factor shaping the microbial ecology and metabolic landscape of koumiss, thereby contributing to differences in lipid composition and flavor-related characteristics.
{"title":"Fermentation vessels shape the koumiss lipidome and flavor via microbial regulation","authors":"Yue Luan , Haowen Zheng , Mengyao Jiang , Xiaoyun He , Aleksandr Mikhailovich Zaitsev , Hai Li , Mu Zhang , Varvara Anatolyevna Machakhtyrova , Abzal Abdramanov , Qin Wang","doi":"10.1016/j.lwt.2026.119135","DOIUrl":"10.1016/j.lwt.2026.119135","url":null,"abstract":"<div><div>Koumiss is a traditional fermented dairy product whose quality attributes are closely linked to fermentation practices. In this study, two traditional fermentation methods, jar fermentation and leather bag fermentation, were compared to elucidate their effects on microbial composition, lipid profiles, and flavor-related metabolites. Microbial communities and functional potential were characterized using metagenomic sequencing, while lipidomic and metabolomic analyses were employed to assess changes in lipid classes and flavor-active compounds. Jar-fermented samples were characterized by higher levels of phosphatidylglycerol, phosphatidylserine, and phosphatidylcholine, together with an enrichment of metabolites previously associated with sweet and creamy sensory attributes. In contrast, leather bag fermentation was associated with increased abundances of phosphatidylethanolamine, short-chain fatty acids, and metabolites linked to sour and umami characteristics. Metagenomic profiling revealed distinct microbial assemblages between the two fermentation methods, with <em>Lactobacillus</em> and <em>Acetobacter</em> predominating in jar fermentation, whereas <em>Bifidobacterium</em> was more abundant in leather bag fermentation. These microbial shifts coincided with differences in genes involved in glycerophospholipid metabolism (PGS1, CHO1, PISD). The study indicate that fermentation method is a key factor shaping the microbial ecology and metabolic landscape of koumiss, thereby contributing to differences in lipid composition and flavor-related characteristics.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"243 ","pages":"Article 119135"},"PeriodicalIF":6.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147406659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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