Pub Date : 2025-12-08DOI: 10.1016/j.lwt.2025.118884
Meera Probha Kabiraz , M. Azam Ali , Daniel Pletzer
Bacterial contamination threatens food safety by causing spoilage and foodborne illnesses, while the rise of multidrug-resistant bacteria and the formation of bacterial biofilms further diminish the effectiveness of conventional antimicrobials. Antimicrobial peptide (AMP)-based biomaterials are gaining attention as a promising alternative with potent activity against resistant strains and biofilm formation. This review highlights recent advances in AMP-based biomaterials, including innovative conjugates with organic and inorganic materials that enhance stability, biocompatibility, and compatibility with food matrices. These multifunctional composites exhibit strong antimicrobial activity and potential applications in food packaging, preservation, and processing, and are critically assessed for their effectiveness against key foodborne pathogens. We further discuss remaining challenges, such as large-scale production and integration into complex food systems, and propose strategies to advance sustainable AMP-based technologies for food safety.
{"title":"Advanced antimicrobial peptide-based biomaterials for food safety applications","authors":"Meera Probha Kabiraz , M. Azam Ali , Daniel Pletzer","doi":"10.1016/j.lwt.2025.118884","DOIUrl":"10.1016/j.lwt.2025.118884","url":null,"abstract":"<div><div>Bacterial contamination threatens food safety by causing spoilage and foodborne illnesses, while the rise of multidrug-resistant bacteria and the formation of bacterial biofilms further diminish the effectiveness of conventional antimicrobials. Antimicrobial peptide (AMP)-based biomaterials are gaining attention as a promising alternative with potent activity against resistant strains and biofilm formation. This review highlights recent advances in AMP-based biomaterials, including innovative conjugates with organic and inorganic materials that enhance stability, biocompatibility, and compatibility with food matrices. These multifunctional composites exhibit strong antimicrobial activity and potential applications in food packaging, preservation, and processing, and are critically assessed for their effectiveness against key foodborne pathogens. We further discuss remaining challenges, such as large-scale production and integration into complex food systems, and propose strategies to advance sustainable AMP-based technologies for food safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118884"},"PeriodicalIF":6.6,"publicationDate":"2025-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749356","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}
Microbial fermentation provides a sustainable approach to convert agricultural byproducts into value-added functional ingredients. This study examined date pomace biotransformation using probiotic strains Lactobacillus acidophilus LMG 13550, Bifidobacterium longum LMG 13197, Pediococcus acidilactici MNL5, and a mixed culture (LBP) to develop synbiotic-rich formulations. Among all treatments, synbiotic mixed-fermented date pomace (SMFDP) showed the highest bioactivity, significantly surpassing single-strain fermentations (LAFDP, BLFDP, PAFDP) and the unfermented date pomace control (DP). SMFDP strongly inhibited key metabolic enzymes: α-amylase (73.55 ± 1.6 %), α-glucosidase (87.63 ± 1.5 %), pancreatic lipase (96.07 ± 1.7 %), and xanthine oxidase (76.72 ± 1.6 %). It also exhibited high antioxidant capacity, with elevated total phenolics (1442.98 ± 3.8 mg GAE/100 g) and flavonoids (441.83 ± 2.3 mg QE/100 g). In vivo studies using Caenorhabditis elegans confirmed that synbiotic mixed-fermented date pomace (SMFDP) enhanced lifespan, gut colonization, and fertility. UHPLC-Q-TOF-MS/MS metabolomics revealed enrichment of bioactive metabolites and gene–metabolite interactions linked to metabolic regulation. ICP-OES analysis showed improved mineral bioavailability after fermentation. Overall, SMFDP demonstrates strong potential as a sustainable, bioactive ingredient for managing metabolic disorders and exemplifies circular bioeconomy by transforming date-processing waste into high-value synbiotic products.
{"title":"Metabolomics-guided valorization of lactic acid bacteria-fermented date pomace for functional food applications","authors":"Kaliyan Barathikannan , Kandi Sridhar , Janaki Senthil Murugan , Vengatesan M. Rangaraj , Manideep Pabba , Srinivas Mettu , Fawzi Banat","doi":"10.1016/j.lwt.2025.118872","DOIUrl":"10.1016/j.lwt.2025.118872","url":null,"abstract":"<div><div>Microbial fermentation provides a sustainable approach to convert agricultural byproducts into value-added functional ingredients. This study examined date pomace biotransformation using probiotic strains <em>Lactobacillus acidophilus</em> LMG 13550, <em>Bifidobacterium longum</em> LMG 13197, <em>Pediococcus acidilactici</em> MNL5, and a mixed culture (LBP) to develop synbiotic-rich formulations. Among all treatments, synbiotic mixed-fermented date pomace (SMFDP) showed the highest bioactivity, significantly surpassing single-strain fermentations (LAFDP, BLFDP, PAFDP) and the unfermented date pomace control (DP). SMFDP strongly inhibited key metabolic enzymes: α-amylase (73.55 ± 1.6 %), α-glucosidase (87.63 ± 1.5 %), pancreatic lipase (96.07 ± 1.7 %), and xanthine oxidase (76.72 ± 1.6 %). It also exhibited high antioxidant capacity, with elevated total phenolics (1442.98 ± 3.8 mg GAE/100 g) and flavonoids (441.83 ± 2.3 mg QE/100 g). In vivo studies using <em>Caenorhabditis elegans</em> confirmed that synbiotic mixed-fermented date pomace (SMFDP) enhanced lifespan, gut colonization, and fertility. UHPLC-Q-TOF-MS/MS metabolomics revealed enrichment of bioactive metabolites and gene–metabolite interactions linked to metabolic regulation. ICP-OES analysis showed improved mineral bioavailability after fermentation. Overall, SMFDP demonstrates strong potential as a sustainable, bioactive ingredient for managing metabolic disorders and exemplifies circular bioeconomy by transforming date-processing waste into high-value synbiotic products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118872"},"PeriodicalIF":6.6,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-04DOI: 10.1016/j.lwt.2025.118867
Luca Garcia , Alice Douliez , Benjamin Poulain , Lucie Gagnepain , Fanny Gallo , Romain Kapel , Sophie Beaubier , Claudia Nioi
This study investigates the potential of white wine lees, a protein- and polysaccharide-rich winemaking by-product, as a sustainable fining agent for red wine clarification. Protein-rich extracts were produced using subcritical water extraction (SWE) and optimized via Response Surface Methodology. Chemical and molecular analyses (SDS-PAGE and SEC) revealed that the extracts were enriched in low to medium-molecular-weight peptides, similar to commercial gelatin hydrolysates. The fining performance of the extract was assessed in red wine and compared to commercial products like whole lees, gelatin, and patatin. The lees extract significantly reduced turbidity (−64.4 %) and tannin content (−18.4 %) while preserving color stability, achieving performance comparable to gelatin and superior to patatin. Moreover, it effectively reduced wine astringency, with minimal impact on chromatic characteristics. These findings demonstrate that SWE-derived white wine lees extract is a promising alternative to conventional fining agents, supporting circular economy practices in the winemaking industry.
{"title":"White wine lees protein extract: A promising fining agent for red wine clarification","authors":"Luca Garcia , Alice Douliez , Benjamin Poulain , Lucie Gagnepain , Fanny Gallo , Romain Kapel , Sophie Beaubier , Claudia Nioi","doi":"10.1016/j.lwt.2025.118867","DOIUrl":"10.1016/j.lwt.2025.118867","url":null,"abstract":"<div><div>This study investigates the potential of white wine lees, a protein- and polysaccharide-rich winemaking by-product, as a sustainable fining agent for red wine clarification. Protein-rich extracts were produced using subcritical water extraction (SWE) and optimized via Response Surface Methodology. Chemical and molecular analyses (SDS-PAGE and SEC) revealed that the extracts were enriched in low to medium-molecular-weight peptides, similar to commercial gelatin hydrolysates. The fining performance of the extract was assessed in red wine and compared to commercial products like whole lees, gelatin, and patatin. The lees extract significantly reduced turbidity (−64.4 %) and tannin content (−18.4 %) while preserving color stability, achieving performance comparable to gelatin and superior to patatin. Moreover, it effectively reduced wine astringency, with minimal impact on chromatic characteristics. These findings demonstrate that SWE-derived white wine lees extract is a promising alternative to conventional fining agents, supporting circular economy practices in the winemaking industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118867"},"PeriodicalIF":6.6,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692038","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}
This study explores the valorization of hemp seed cake flour (HSCF) through a combined delignification and enzymatic hydrolysis approach aimed at improving its nutritional and technological properties for food applications. HSCF was pretreated with a choline chloride–glycerol deep eutectic solvent (DES) under different temperatures and biomass-to-solvent ratios. The optimal pretreatment conditions (120 °C, 1:8 biomass/DES) achieved a 32.6 % reduction in lignin while maintaining high biomass recovery (>85 %). Subsequent enzymatic hydrolysis reduced by 11,9 % the total insoluble fibre and led to the release of xylooligosaccharides (XOS) with potential prebiotic activity. Structural analyses (FTIR, XRD) confirmed the selective disruption of the lignin–hemicellulose–cellulose complex and improved crystallinity of cellulose. These results demonstrate that DES-assisted enzymatic hydrolysis provides an effective and sustainable route for upgrading hemp seed cake flour, generating functional flours with improved compositional and structural attributes suitable for the development of plant-based food products.
{"title":"Exploring deep eutectic solvents and enzyme-based hydrolysis for hemp seed flour valorization","authors":"Francesca Malvano , Concetta Condurso , Fernanda Galgano , Raffaele Longo , Donatella Albanese , Alessandra Procentese","doi":"10.1016/j.lwt.2025.118856","DOIUrl":"10.1016/j.lwt.2025.118856","url":null,"abstract":"<div><div>This study explores the valorization of hemp seed cake flour (HSCF) through a combined delignification and enzymatic hydrolysis approach aimed at improving its nutritional and technological properties for food applications. HSCF was pretreated with a choline chloride–glycerol deep eutectic solvent (DES) under different temperatures and biomass-to-solvent ratios. The optimal pretreatment conditions (120 °C, 1:8 biomass/DES) achieved a 32.6 % reduction in lignin while maintaining high biomass recovery (>85 %). Subsequent enzymatic hydrolysis reduced by 11,9 % the total insoluble fibre and led to the release of xylooligosaccharides (XOS) with potential prebiotic activity. Structural analyses (FTIR, XRD) confirmed the selective disruption of the lignin–hemicellulose–cellulose complex and improved crystallinity of cellulose. These results demonstrate that DES-assisted enzymatic hydrolysis provides an effective and sustainable route for upgrading hemp seed cake flour, generating functional flours with improved compositional and structural attributes suitable for the development of plant-based food products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118856"},"PeriodicalIF":6.6,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-04DOI: 10.1016/j.lwt.2025.118863
Wangyang Shen , Jingsi Li , Xinnan Hu , Zhongze Hu , Weiping Jin , Zhili Ji
Gelatin (GA) and hydroxypropyl methylcellulose (HPMC) are inherently incompatible, hindering the formation of uniform composite films. In this study, the effect of GA/HPMC ratios on the microstructure and physicochemical properties of the blended films stabilized by zein/pectin composite particles (ZCPs) was investigated. The light transmittance of blended films was consistently lower than that of single-component films due to the partial miscibility between GA and HPMC. The blended films with low GA contents (<30 %) exhibited higher light transmittances, owing to the increased miscibility between GA and HPMC stabilized by ZCPs. As GA content increased, the blended films exhibited higher water vapor permeability and water contact angle, accompanied by reduced thermal stability and mechanical strength. The blended films containing ZCPs possessed emulsion-like microstructures similar to that of HPMC encapsulating GA droplets. Increased HPMC content amplified the stabilizing effect of ZCPs, resulting in smaller and more uniform droplet sizes that extended water diffusion pathways, thereby increasing water contact angle. This phenomenon also increased the thermal stability from 345.5 to 353 °C, tensile strength from 7.3 to 11.2 MPa and elongation at break from 7.1 to 8.5 %. These findings open up new avenues for the application of such emulsion-like films in food packaging.
{"title":"Preparation and characterization of gelatin/hydroxypropyl methylcellulose blended films incorporating zein/pectin composite particles","authors":"Wangyang Shen , Jingsi Li , Xinnan Hu , Zhongze Hu , Weiping Jin , Zhili Ji","doi":"10.1016/j.lwt.2025.118863","DOIUrl":"10.1016/j.lwt.2025.118863","url":null,"abstract":"<div><div>Gelatin (GA) and hydroxypropyl methylcellulose (HPMC) are inherently incompatible, hindering the formation of uniform composite films. In this study, the effect of GA/HPMC ratios on the microstructure and physicochemical properties of the blended films stabilized by zein/pectin composite particles (ZCPs) was investigated. The light transmittance of blended films was consistently lower than that of single-component films due to the partial miscibility between GA and HPMC. The blended films with low GA contents (<30 %) exhibited higher light transmittances, owing to the increased miscibility between GA and HPMC stabilized by ZCPs. As GA content increased, the blended films exhibited higher water vapor permeability and water contact angle, accompanied by reduced thermal stability and mechanical strength. The blended films containing ZCPs possessed emulsion-like microstructures similar to that of HPMC encapsulating GA droplets. Increased HPMC content amplified the stabilizing effect of ZCPs, resulting in smaller and more uniform droplet sizes that extended water diffusion pathways, thereby increasing water contact angle. This phenomenon also increased the thermal stability from 345.5 to 353 °C, tensile strength from 7.3 to 11.2 MPa and elongation at break from 7.1 to 8.5 %. These findings open up new avenues for the application of such emulsion-like films in food packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118863"},"PeriodicalIF":6.6,"publicationDate":"2025-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-03DOI: 10.1016/j.lwt.2025.118851
Jacob Ojobi Omedi , Jing Huang , Angelo Uriho , Cheng Chen , Shuning Zhang , Li Liang , Jianxian Zheng , Yongqing Zeng , Ning Li , Weining Huang
In this study, the combined effect of single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional, and baking performance of highland barley–wheat bran composite bread was investigated. Key enzymatic activities during sourdough fermentation of highland barley-wheat bran (HW) substrate were reported. The rheo-fermentation properties in dough; the specific volume, crumb firmness, sensory acceptance, staling properties and in vitro starch digestibility of the corresponding bread were reported. The results showed that sourdough fermentation increased the acidity, soluble dietary fiber, water-extractable arabinoxylan, and exopolysaccharide contents of HW substrate. Higher contents were observed in the mixed-than single-strain-fermented sourdough, associated with the higher activities of in situ-synthesized xylanase, β-glucanase, and β-glucosidase enzymes. In dough, compared to unfermented highland barley–wheat bran (HWB) and enzyme-treated highland barley–wheat bran (EB), combined sourdough and enzyme treatment increased the total gas production (higher in enzyme-treated and mixed-strain (Weisella confusa QS813 and Kluyveromyces marxianus, EQKB) than in enzyme treated and single-strain (W. confusa QS813 (EQB) or K. marxianus (EKB)). In bread, specific volume increased, crumb firmness decreased, and sensory acceptance greatly improved in the order of EQKB, EKB, EQB, EB, and HWB. Furthermore, in vitro starch digestibility decreased, while the anti-staling properties were enhanced in bread were enhanced. These findings reveal that there was better synergy in the improvement of the nutritional and baking performance of highland barley–wheat bran composite bread when mixed-rather than single-strain sourdough was combined with enzyme treatment.
{"title":"Impact of combined single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional and baking performance of highland barley-wheat bran flour composite bread","authors":"Jacob Ojobi Omedi , Jing Huang , Angelo Uriho , Cheng Chen , Shuning Zhang , Li Liang , Jianxian Zheng , Yongqing Zeng , Ning Li , Weining Huang","doi":"10.1016/j.lwt.2025.118851","DOIUrl":"10.1016/j.lwt.2025.118851","url":null,"abstract":"<div><div>In this study, the combined effect of single- or mixed-strain sourdough fermentation and enzyme treatment on the physicochemical, nutritional, and baking performance of highland barley–wheat bran composite bread was investigated. Key enzymatic activities during sourdough fermentation of highland barley-wheat bran (HW) substrate were reported. The rheo-fermentation properties in dough; the specific volume, crumb firmness, sensory acceptance, staling properties and <em>in vitro</em> starch digestibility of the corresponding bread were reported. The results showed that sourdough fermentation increased the acidity, soluble dietary fiber, water-extractable arabinoxylan, and exopolysaccharide contents of HW substrate. Higher contents were observed in the mixed-than single-strain-fermented sourdough, associated with the higher activities of <em>in situ</em>-synthesized xylanase, β-glucanase, and β-glucosidase enzymes. In dough, compared to unfermented highland barley–wheat bran (HWB) and enzyme-treated highland barley–wheat bran (EB), combined sourdough and enzyme treatment increased the total gas production (higher in enzyme-treated and mixed-strain (<em>Weisella confusa</em> QS813 and <em>Kluyveromyces marxianus</em>, EQKB) than in enzyme treated and single-strain (<em>W. confusa</em> QS813 (EQB) or <em>K. marxianus</em> (EKB)). In bread, specific volume increased, crumb firmness decreased, and sensory acceptance greatly improved in the order of EQKB, EKB, EQB, EB, and HWB. Furthermore, <em>in vitro</em> starch digestibility decreased, while the anti-staling properties were enhanced in bread were enhanced. These findings reveal that there was better synergy in the improvement of the nutritional and baking performance of highland barley–wheat bran composite bread when mixed-rather than single-strain sourdough was combined with enzyme treatment.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118851"},"PeriodicalIF":6.6,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145691983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-02DOI: 10.1016/j.lwt.2025.118843
Alex Rico , Isaac Maestro-Gaitán , Claudia-Monika Haros , María José Rodríguez , Patricia Calvo , Gabriel Rennato Hassinger-Lino , Javier Matías , José M. Arjona , Maria Reguera
The urgent need to diversify food sources and reduce the environmental footprint of protein production requires sustainable alternatives to traditional crops. Hemp (Cannabis sativa L.), valued for its nutritionally rich seeds, is gaining attention as a potential low-THC food crop. While hemp seeds are recognized for their protein, essential fatty acids, and micronutrients, the nutritional potential of their sprouts remains underexplored. This study aimed to assess whether germination enhances the nutritional value of hemp seeds, hypothesizing that this process improves protein quality, mineral bioavailability, and overall nutritional balance. Germination nearly doubled protein content and enhanced essential amino acids, particularly threonine, valine, methionine, leucine, lysine, and tryptophan, while also increasing glutamic acid and alanine. Mineral analysis revealed increases in K, Na, P, S, and Zn, whereas Ca decreased, and Mg, Cu, Fe, and Mn remained stable. Sprouts kept polyunsaturated fatty acids levels with a balanced ω6:ω3 ratio, while phenolic content and antioxidant capacity showed minor changes. Principal Component Analysis highlighted differences between seeds and sprouts, primarily driven by protein, lipid, and minerals. These findings indicate that hemp sprouts are a nutritionally valuable, functional plant-based food with the potential to support dietary diversification, improve nutrient intake, and contribute to sustainable food systems.
{"title":"Exploring the nutritional profile of Cannabis sativa L. sprouts: a promising food source for enhancing food security","authors":"Alex Rico , Isaac Maestro-Gaitán , Claudia-Monika Haros , María José Rodríguez , Patricia Calvo , Gabriel Rennato Hassinger-Lino , Javier Matías , José M. Arjona , Maria Reguera","doi":"10.1016/j.lwt.2025.118843","DOIUrl":"10.1016/j.lwt.2025.118843","url":null,"abstract":"<div><div>The urgent need to diversify food sources and reduce the environmental footprint of protein production requires sustainable alternatives to traditional crops. Hemp (<em>Cannabis sativa</em> L.), valued for its nutritionally rich seeds, is gaining attention as a potential low-THC food crop. While hemp seeds are recognized for their protein, essential fatty acids, and micronutrients, the nutritional potential of their sprouts remains underexplored. This study aimed to assess whether germination enhances the nutritional value of hemp seeds, hypothesizing that this process improves protein quality, mineral bioavailability, and overall nutritional balance. Germination nearly doubled protein content and enhanced essential amino acids, particularly threonine, valine, methionine, leucine, lysine, and tryptophan, while also increasing glutamic acid and alanine. Mineral analysis revealed increases in K, Na, P, S, and Zn, whereas Ca decreased, and Mg, Cu, Fe, and Mn remained stable. Sprouts kept polyunsaturated fatty acids levels with a balanced ω6:ω3 ratio, while phenolic content and antioxidant capacity showed minor changes. Principal Component Analysis highlighted differences between seeds and sprouts, primarily driven by protein, lipid, and minerals. These findings indicate that hemp sprouts are a nutritionally valuable, functional plant-based food with the potential to support dietary diversification, improve nutrient intake, and contribute to sustainable food systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118843"},"PeriodicalIF":6.6,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145691984","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}
Fish fillets are highly susceptible to oxidation due to their rich content of unsaturated fatty acids, leading to spoilage and the formation of undesirable flavors and odors. In recent years, antioxidant packaging (particularly in the form of edible coatings) has garnered considerable interest as an effective strategy to mitigate oxidative degradation. In this study, nanoliposomes encapsulating hydrolyzed flaxseed meal protein, a natural antioxidant, were coated with polyethylene glycol (PEG) at concentrations of 0.1, 0.3, and 0.5 g/10 mL to improve their stability. Among the tested formulations, the PEG-coated nanoliposomes at 0.3 g/10 mL exhibited the most favorable physicochemical properties, including microencapsulation efficiency of 73.54 %, particle size of 653.3 nm, and zeta potential of 9.93 mV. This formulation also demonstrated the highest antioxidant activity, with a total antioxidant activity of 1.339 (absorbance at 695 nm), DPPH radical scavenging activity of 95.43 %, and strong iron ion chelating ability. Consequently, it was selected as the optimal formulation for incorporation into an alginate-based edible coating at varying concentrations. Among the tested coatings, alginate coating enriched with 15 g/L PEG-coated nanoliposomes showed optimal antioxidant performance and improved oxidative stability of fish fillets.
{"title":"Application of PEG-coated antioxidant nanoliposomes in alginate-based edible coatings to improve oxidative stability of fish (Oncorhynchus mykiss) fillets","authors":"Faezeh Farzanfar , Alireza Sadeghi Mahoonak , Shima Kaveh","doi":"10.1016/j.lwt.2025.118837","DOIUrl":"10.1016/j.lwt.2025.118837","url":null,"abstract":"<div><div>Fish fillets are highly susceptible to oxidation due to their rich content of unsaturated fatty acids, leading to spoilage and the formation of undesirable flavors and odors. In recent years, antioxidant packaging (particularly in the form of edible coatings) has garnered considerable interest as an effective strategy to mitigate oxidative degradation. In this study, nanoliposomes encapsulating hydrolyzed flaxseed meal protein, a natural antioxidant, were coated with polyethylene glycol (PEG) at concentrations of 0.1, 0.3, and 0.5 g/10 mL to improve their stability. Among the tested formulations, the PEG-coated nanoliposomes at 0.3 g/10 mL exhibited the most favorable physicochemical properties, including microencapsulation efficiency of 73.54 %, particle size of 653.3 nm, and zeta potential of 9.93 mV. This formulation also demonstrated the highest antioxidant activity, with a total antioxidant activity of 1.339 (absorbance at 695 nm), DPPH radical scavenging activity of 95.43 %, and strong iron ion chelating ability. Consequently, it was selected as the optimal formulation for incorporation into an alginate-based edible coating at varying concentrations. Among the tested coatings, alginate coating enriched with 15 g/L PEG-coated nanoliposomes showed optimal antioxidant performance and improved oxidative stability of fish fillets.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118837"},"PeriodicalIF":6.6,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692048","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}
Sunflower meal (SM) is an affordable, balanced, and hypoallergenic plant protein source; however, its low protein extractability and phenolic compounds limit functionality, digestibility, color and flavor. Therefore, removing phenolics and modifying proteins are essential for food applications. This study evaluated the impact of size-fractionation and fermentation of SM (Aspergillus niger and Aspergillus oryzae) on the physico-chemical, molecular, and functional properties of sunflower protein isolates (SPI). Coarser SMs (>0.25 mm) were fiber-rich, whereas finer SMs (<0.25 mm) contained higher protein, phenolics, and flavonoids. SPIs from finer SMs exhibited lower protein-purity but higher phenolics, flavonoids, and lighter color. Autoclaving reduced protein-extractability, and purity, but increased phenolics, flavonoids, chlorogenic and caffeic acids and altered SPI's molecular and secondary structure, whereas γ-irradiation mitigated these effects. Fermentation with Aspergillus niger enhanced protein extractability but did not improve protein recovery or purity. Both fungi reduced phenolics, flavonoids and chlorogenic acid and protein molecular weight. SPIs from fermented SM significantly enhanced SPI solubility (up to 22.8 % and 151.2 % in autoclaved and γ-irradiated SM, respectively) and surface-hydrophobicity (up to 133.8 % in γ-irradiated SM), although color, particle-size, ζ-potential, foaming, and emulsifying properties were unchanged. These findings demonstrate that size-fractionation and fermentation significantly influence protein extraction and SPI characteristics.
{"title":"Mechanistic insights into enhancement of sunflower protein isolates through a combined fractionation and fungal bioprocessing of sunflower meal","authors":"Santosh Thapa , Korey Brownstein , Robert McTaggart , Bishnu Karki","doi":"10.1016/j.lwt.2025.118846","DOIUrl":"10.1016/j.lwt.2025.118846","url":null,"abstract":"<div><div>Sunflower meal (SM) is an affordable, balanced, and hypoallergenic plant protein source; however, its low protein extractability and phenolic compounds limit functionality, digestibility, color and flavor. Therefore, removing phenolics and modifying proteins are essential for food applications. This study evaluated the impact of size-fractionation and fermentation of SM (<em>Aspergillus niger</em> and <em>Aspergillus oryzae)</em> on the physico-chemical, molecular, and functional properties of sunflower protein isolates (SPI). Coarser SMs (>0.25 mm) were fiber-rich, whereas finer SMs (<0.25 mm) contained higher protein, phenolics, and flavonoids. SPIs from finer SMs exhibited lower protein-purity but higher phenolics, flavonoids, and lighter color. Autoclaving reduced protein-extractability, and purity, but increased phenolics, flavonoids, chlorogenic and caffeic acids and altered SPI's molecular and secondary structure, whereas γ-irradiation mitigated these effects. Fermentation with <em>Aspergillus niger</em> enhanced protein extractability but did not improve protein recovery or purity. Both fungi reduced phenolics, flavonoids and chlorogenic acid and protein molecular weight. SPIs from fermented SM significantly enhanced SPI solubility (up to 22.8 % and 151.2 % in autoclaved and γ-irradiated SM, respectively) and surface-hydrophobicity (up to 133.8 % in γ-irradiated SM), although color, particle-size, ζ-potential, foaming, and emulsifying properties were unchanged. These findings demonstrate that size-fractionation and fermentation significantly influence protein extraction and SPI characteristics.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118846"},"PeriodicalIF":6.6,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145691972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-12-02DOI: 10.1016/j.lwt.2025.118854
Xin Si , Mengze Wang , Danyang Xin , Chao Wang , Xiaoyan Zhang , Xuemei Ma , Xin Hu , Yudan Cao , Jiamin Li
Drying is the critical step in ensuring the postharvest storage and circulation of goji berries (Lycium barbarum L). However, most previous research has focused on macroscopic quality, leaving a lack of systematic investigation into the effects of different drying techniques on quality and microstructural changes, which hinders the optimization of high-quality drying processes. This study systematically compared the effects of traditional drying techniques (sun drying, SD; hot-air drying, HD) and emerging drying techniques (microwave drying, MD; vacuum pulsation-drying, VPD; vacuum freeze-drying, VFD) on the microstructure, physicochemical properties, and bioactive compounds of goji berries. Results showed that VPD and VFD most effectively preserved structural integrity and bright red coloration, though some loss of water-soluble nutrients was observed (e.g., total sugar: 50.51 % in MD, compared with 36.14 % in VPD and 42.52 % in VFD). MD had the highest drying efficiency (460 min) and the greatest retention of total polyphenols (2.72 mg/g) and flavonoids (1.77 mg/g), but was associated with uneven drying and loose texture. Carotenoid composition revealed that HD samples had the highest total carotenoid content (714.37 μg/g), while VPD showed the best retention of zeaxanthin dipalmitate. FTIR and TG analyses indicated that drying techniques influenced carotenoid stability by altering hydrogen bonding and thermal stability. Overall, emerging drying techniques provided notable advantages in color retention, morphology, and characteristic compounds retention, but their industrial application requires further optimization to balance drying efficiency, nutrient retention, and energy consumption.
{"title":"Effects of traditional and emerging drying techniques on the microstructure and quality of Lycium barbarum L","authors":"Xin Si , Mengze Wang , Danyang Xin , Chao Wang , Xiaoyan Zhang , Xuemei Ma , Xin Hu , Yudan Cao , Jiamin Li","doi":"10.1016/j.lwt.2025.118854","DOIUrl":"10.1016/j.lwt.2025.118854","url":null,"abstract":"<div><div>Drying is the critical step in ensuring the postharvest storage and circulation of goji berries (<em>Lycium barbarum</em> L). However, most previous research has focused on macroscopic quality, leaving a lack of systematic investigation into the effects of different drying techniques on quality and microstructural changes, which hinders the optimization of high-quality drying processes. This study systematically compared the effects of traditional drying techniques (sun drying, SD; hot-air drying, HD) and emerging drying techniques (microwave drying, MD; vacuum pulsation-drying, VPD; vacuum freeze-drying, VFD) on the microstructure, physicochemical properties, and bioactive compounds of goji berries. Results showed that VPD and VFD most effectively preserved structural integrity and bright red coloration, though some loss of water-soluble nutrients was observed (e.g., total sugar: 50.51 % in MD, compared with 36.14 % in VPD and 42.52 % in VFD). MD had the highest drying efficiency (460 min) and the greatest retention of total polyphenols (2.72 mg/g) and flavonoids (1.77 mg/g), but was associated with uneven drying and loose texture. Carotenoid composition revealed that HD samples had the highest total carotenoid content (714.37 μg/g), while VPD showed the best retention of zeaxanthin dipalmitate. FTIR and TG analyses indicated that drying techniques influenced carotenoid stability by altering hydrogen bonding and thermal stability. Overall, emerging drying techniques provided notable advantages in color retention, morphology, and characteristic compounds retention, but their industrial application requires further optimization to balance drying efficiency, nutrient retention, and energy consumption.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"238 ","pages":"Article 118854"},"PeriodicalIF":6.6,"publicationDate":"2025-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145692042","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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