The effects of dielectric barrier discharge atmospheric cold plasma (ACP) pretreatment on enhancing the extraction of phlorotannins (PHT) from water-suspended Sargassum tenerrimum powder were investigated. The optimization of process conditions was conducted using the one-factor-at-a-time method, focusing on variables such as water volume (20, 30, and 40 mL), exposure time (5, 10, and 15 min), and input power (50, 70, and 80 W). Results indicated that suspending seaweed powder in 20 mL of distilled water for 10 min at 80 W increased the PHT content from 3.42 ± 0.23 to 6.65 ± 0.29 mg phloroglucinol equivalent per gram of extract. Scanning electron microscopy (SEM) revealed progressive damage to the seaweed cell structure. HPLC analysis demonstrated alterations in the PHT component profiles following ACP pretreatment. Furthermore, biological activities, including antibacterial and anti-inflammatory properties, improved after ACP pretreatment without exhibiting cytotoxic effects. These results suggest that the ACP pretreatment developed can effectively enhance the extraction of bioactive compounds, increasing both their yield and biological efficacy.
{"title":"Atmospheric cold plasma pretreatment for enhanced phlorotannin extraction and bioactivity from Sargassum tenerrimum","authors":"Zhian Sheikhi , Parisa Kazemzadeh , Leila Mahmoudzadeh , Salim Sharifian , Sirous Khorram , Shadieh Mohammadi , Maryam Mahmoudzadeh","doi":"10.1016/j.lwt.2025.117561","DOIUrl":"10.1016/j.lwt.2025.117561","url":null,"abstract":"<div><div>The effects of dielectric barrier discharge atmospheric cold plasma (ACP) pretreatment on enhancing the extraction of phlorotannins (PHT) from water-suspended <em>Sargassum tenerrimum</em> powder were investigated. The optimization of process conditions was conducted using the one-factor-at-a-time method, focusing on variables such as water volume (20, 30, and 40 mL), exposure time (5, 10, and 15 min), and input power (50, 70, and 80 W). Results indicated that suspending seaweed powder in 20 mL of distilled water for 10 min at 80 W increased the PHT content from 3.42 ± 0.23 to 6.65 ± 0.29 mg phloroglucinol equivalent per gram of extract. Scanning electron microscopy (SEM) revealed progressive damage to the seaweed cell structure. HPLC analysis demonstrated alterations in the PHT component profiles following ACP pretreatment. Furthermore, biological activities, including antibacterial and anti-inflammatory properties, improved after ACP pretreatment without exhibiting cytotoxic effects. These results suggest that the ACP pretreatment developed can effectively enhance the extraction of bioactive compounds, increasing both their yield and biological efficacy.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117561"},"PeriodicalIF":6.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this work, a novel slime exopolysaccharide produced by Lacticaseibacillus rhamnosus YT was investigated. The yield of crude EPS was approximately 144 ± 4 mg/L after 15 h of incubation in chemically defined medium. After cellulose DEAE-52 and gel permeation chromatography, two purified fractions named EPS-1-1 and EPS-2-1 were obtained, and their structures were characterized by Fourier transform infrared (FTIR) spectroscopy, high performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) spectroscopy. The results indicated that EPS-1-1 was primarily composed of arabinose, fructose and glucose in a molar ratio of 5.2:1.0:17.7. Whereas, EPS-2-1 mainly consisted of xylose, fructose and glucose in a molar ratio of 3.2:1.0:5.4. Additionally, gene clusters involved in EPS biosynthesis was identified which was helpful to understand its production level and composition. Afterwards, EPS-2-1 was found thermal stable with a degradation temperature of 263.75 °C and displayed coarse surface and lamellar structure. Moreover, Congo red test implied that EPS-2-1 possessed prominent biological activity. Finally, EPS-2-1 was demonstrated to have the concentration-dependent antioxidant activity, cholesterol adsorption capacity and α-amylase inhibitory activity. These findings suggested that EPS from L. rhamnosus could be used as a potential natural source in food industry with functional properties.
{"title":"Characterization of novel exopolysaccharide from Lacticaseibacillus rhamnosus YT: Structural features, biosynthetic gene expression, physical properties and bioactivities","authors":"Chengran Guan, Peng Yu, Jianbo Su, Yiping Liu, Chenchen Zhang, Dawei Chen, Yujun Huang, Ruixia Gu","doi":"10.1016/j.lwt.2025.117559","DOIUrl":"10.1016/j.lwt.2025.117559","url":null,"abstract":"<div><div>In this work, a novel slime exopolysaccharide produced by <em>Lacticaseibacillus rhamnosus</em> YT was investigated. The yield of crude EPS was approximately 144 ± 4 mg/L after 15 h of incubation in chemically defined medium. After cellulose DEAE-52 and gel permeation chromatography, two purified fractions named EPS-1-1 and EPS-2-1 were obtained, and their structures were characterized by Fourier transform infrared (FTIR) spectroscopy, high performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) spectroscopy. The results indicated that EPS-1-1 was primarily composed of arabinose, fructose and glucose in a molar ratio of 5.2:1.0:17.7. Whereas, EPS-2-1 mainly consisted of xylose, fructose and glucose in a molar ratio of 3.2:1.0:5.4. Additionally, gene clusters involved in EPS biosynthesis was identified which was helpful to understand its production level and composition. Afterwards, EPS-2-1 was found thermal stable with a degradation temperature of 263.75 °C and displayed coarse surface and lamellar structure. Moreover, Congo red test implied that EPS-2-1 possessed prominent biological activity. Finally, EPS-2-1 was demonstrated to have the concentration-dependent antioxidant activity, cholesterol adsorption capacity and α-amylase inhibitory activity. These findings suggested that EPS from <em>L</em>. <em>rhamnosus</em> could be used as a potential natural source in food industry with functional properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117559"},"PeriodicalIF":6.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-18DOI: 10.1016/j.lwt.2025.117562
Jinming Peng , Guangwei Chen , Shaoxin Guo , ZiYuan Lin , Yue Zeng , Qin Wang , Jun Li , Wenhua Yang
Camelia oleifera Abel. (C. oleifera) is one of the four important woody oil-bearing crops worldwide. The fruit shells are the main by-product of C. oleifera processing, and contain a variety of polyphenols. This study attempted to evaluate the anti-Listeria monocytogenes (LM) abilities of C. oleifera shells polyphenols (CSP) in culture medium and sea bass matrix. Results showed that CSP exhibited strong anti-LM potential with a minimum inhibitory concentration of 400 μg/mL. The anti-LM activities of CSP was achieved by disrupting the integrity of cell membrane and wall, destroying the membrane protein conformation. Results from liposome model showed that CSP could interfere the lipid-water interface and hydrophobic core of cell membrane. Additionally, CSP had strong anti-biofilm activities against LM by inhibiting the bacterial aggregation and the production of biofilm protein and polysaccharide. Moreover, CSP was found to suppress the growth of microorganisms, prevent protein degradation and lipid oxidation, delay moisture migration, and keep sensory properties of sea bass fillets contaminated with LM during storage at 4 °C for 7 days. These findings suggested that CSP could be a natural and promising preservative for controlling LM in the fish products.
{"title":"Antibacterial activity of Camellia oleifera shells polyphenols against Listeria monocytogenes and its application for preserving sea bass during cold storage","authors":"Jinming Peng , Guangwei Chen , Shaoxin Guo , ZiYuan Lin , Yue Zeng , Qin Wang , Jun Li , Wenhua Yang","doi":"10.1016/j.lwt.2025.117562","DOIUrl":"10.1016/j.lwt.2025.117562","url":null,"abstract":"<div><div><em>Camelia oleifera</em> Abel. (<em>C. oleifera</em>) is one of the four important woody oil-bearing crops worldwide. The fruit shells are the main by-product of <em>C. oleifera</em> processing, and contain a variety of polyphenols. This study attempted to evaluate the anti-<em>Listeria monocytogenes</em> (LM) abilities of <em>C. oleifera</em> shells polyphenols (CSP) in culture medium and sea bass matrix. Results showed that CSP exhibited strong anti-LM potential with a minimum inhibitory concentration of 400 μg/mL. The anti-LM activities of CSP was achieved by disrupting the integrity of cell membrane and wall, destroying the membrane protein conformation. Results from liposome model showed that CSP could interfere the lipid-water interface and hydrophobic core of cell membrane. Additionally, CSP had strong anti-biofilm activities against LM by inhibiting the bacterial aggregation and the production of biofilm protein and polysaccharide. Moreover, CSP was found to suppress the growth of microorganisms, prevent protein degradation and lipid oxidation, delay moisture migration, and keep sensory properties of sea bass fillets contaminated with LM during storage at 4 °C for 7 days. These findings suggested that CSP could be a natural and promising preservative for controlling LM in the fish products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117562"},"PeriodicalIF":6.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-18DOI: 10.1016/j.lwt.2025.117560
Zhongyuan Ji , Zhongna Yu , Qijing Du , Rongbo Fan , Jun Wang , Rongwei Han , Yongxin Yang
Human milk represents the native requirements of infants and serves as a valuable reference for enhancing formula. This investigation focuses on examining the proteome and particle size of milk casein micelles (MCMs) in human and eight animal milks (Holstein cattle, buffalo, yak, goat, sheep, camel, horse, and donkey). In the MCMs studied, a total of 792 proteins derived from the micelles were identified, with 27 proteins being shared across human and eight animal milk samples, including lipoprotein lipase and fatty acid synthase, as determined using Upset diagram software. Notably, human MCMs exhibited significantly higher levels of lipid transporters and carbohydrate metabolism regulator. In contrast, the MCMs in specific animal milks showed a significant increase in the abundance of antimicrobial proteins compared with human milk, such as lactoferrin in camel and donkey, lysozyme in horse and donkey. Additionally, the particle size of human MCMs was significantly smaller than that of studied animals. This investigation comprehensively elucidates the proteome variances and particle size disparities in MCMs between human and eight distinct animal species. Our results provided critical insights pertinent to the optimization of infant formula, aligning it more closely with human milk unique composition.
{"title":"Comparative proteomic study of casein micelles in human and animal milks for infant nutrition improvement","authors":"Zhongyuan Ji , Zhongna Yu , Qijing Du , Rongbo Fan , Jun Wang , Rongwei Han , Yongxin Yang","doi":"10.1016/j.lwt.2025.117560","DOIUrl":"10.1016/j.lwt.2025.117560","url":null,"abstract":"<div><div>Human milk represents the native requirements of infants and serves as a valuable reference for enhancing formula. This investigation focuses on examining the proteome and particle size of milk casein micelles (MCMs) in human and eight animal milks (Holstein cattle, buffalo, yak, goat, sheep, camel, horse, and donkey). In the MCMs studied, a total of 792 proteins derived from the micelles were identified, with 27 proteins being shared across human and eight animal milk samples, including lipoprotein lipase and fatty acid synthase, as determined using Upset diagram software. Notably, human MCMs exhibited significantly higher levels of lipid transporters and carbohydrate metabolism regulator. In contrast, the MCMs in specific animal milks showed a significant increase in the abundance of antimicrobial proteins compared with human milk, such as lactoferrin in camel and donkey, lysozyme in horse and donkey. Additionally, the particle size of human MCMs was significantly smaller than that of studied animals. This investigation comprehensively elucidates the proteome variances and particle size disparities in MCMs between human and eight distinct animal species. Our results provided critical insights pertinent to the optimization of infant formula, aligning it more closely with human milk unique composition.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117560"},"PeriodicalIF":6.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-17DOI: 10.1016/j.lwt.2025.117556
Qianfei Jia , Zijian Wu , Limin Wang , Wen Zhang , Yuan Li , Shufen Li , Yuxi Qin
This study aims to investigate the fabrication of composite films using coaxial electrospinning, and the interactions between zein and shellac was investigated through multi-spectroscopic methods. Spectroscopic analysis revealed that shellac quenches the intrinsic fluorescence of zein through both dynamic and static quenching mechanisms, with hydrophobic interactions and hydrogen bonding serving as the primary forces driving this interaction. The zein/shellac composite films exhibited a smooth, bead-free morphology. The addition of shellac significantly enhanced the mechanical properties of the composite films by integrating uniformly into the zein matrix, achieving a maximum tensile strength of 1.15 MPa in the Z-S6 film and an elongation at a break of 55.24%. Additionally, the thermal stability of the zein/shellac composite films improved while their barrier properties were slightly reduced. These findings suggest that incorporating shellac into the zein films enhances their physical properties for food packaging applications.
{"title":"Enhancing mechanical and thermal properties of zein films via shellac incorporation using coaxial electrospinning","authors":"Qianfei Jia , Zijian Wu , Limin Wang , Wen Zhang , Yuan Li , Shufen Li , Yuxi Qin","doi":"10.1016/j.lwt.2025.117556","DOIUrl":"10.1016/j.lwt.2025.117556","url":null,"abstract":"<div><div>This study aims to investigate the fabrication of composite films using coaxial electrospinning, and the interactions between zein and shellac was investigated through multi-spectroscopic methods. Spectroscopic analysis revealed that shellac quenches the intrinsic fluorescence of zein through both dynamic and static quenching mechanisms, with hydrophobic interactions and hydrogen bonding serving as the primary forces driving this interaction. The zein/shellac composite films exhibited a smooth, bead-free morphology. The addition of shellac significantly enhanced the mechanical properties of the composite films by integrating uniformly into the zein matrix, achieving a maximum tensile strength of 1.15 MPa in the Z-S6 film and an elongation at a break of 55.24%. Additionally, the thermal stability of the zein/shellac composite films improved while their barrier properties were slightly reduced. These findings suggest that incorporating shellac into the zein films enhances their physical properties for food packaging applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117556"},"PeriodicalIF":6.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143452944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-17DOI: 10.1016/j.lwt.2025.117555
Tingting Hong , Dan Xu , Yamei Jin , Fengfeng Wu , Guidong Huang , Xianfeng Zhong , Junhui Zhang , Xueming Xu
In this study, the effects of adding defatted and non-defatted zein on the viscoelasticity, water distribution, protein molecular and structural changes in reconstituted wheat dough and reconstituted starch dough were investigated using a reconstitution approach. The addition of zein resulted in higher creep strain and recovery strain in reconstituted dough compared to reconstituted starch dough, with defatted zein increasing the creep strain by 29.35%. Compared to defatted zein-reconstituted wheat dough (NLZW), the defatted zein-reconstituted starch dough (NLZS) exhibited weaker water-binding capacity, with the proportion of bound water decreasing by 13.48% and immobilized water by 3.78%. Size-exclusion high-performance liquid chromatography (SE-HPLC), fluorescence spectroscopy, and non-covalent interaction analysis revealed that, compared to NLZS samples, zein promoted an increase in sodium dodecyl sulfate (SDS)-extractable protein content, fluorescence intensity, and non-covalent interactions in NLZW samples. Thermomechanical properties and microstructural analysis showed that the weight loss of NLZW was 2.42% lower than that of NLZS, and the protein network formed by defatted zein and gluten in NLZW enhanced the structural stability of the reconstituted dough. These findings provided valuable insight into the potential of defatted zein for enhancing dough stability and functionality in both gluten-free and wheat-based systems.
{"title":"Comparative analysis of defatted and non-defatted zein on dough characteristics in gluten-free and wheat systems","authors":"Tingting Hong , Dan Xu , Yamei Jin , Fengfeng Wu , Guidong Huang , Xianfeng Zhong , Junhui Zhang , Xueming Xu","doi":"10.1016/j.lwt.2025.117555","DOIUrl":"10.1016/j.lwt.2025.117555","url":null,"abstract":"<div><div>In this study, the effects of adding defatted and non-defatted zein on the viscoelasticity, water distribution, protein molecular and structural changes in reconstituted wheat dough and reconstituted starch dough were investigated using a reconstitution approach. The addition of zein resulted in higher creep strain and recovery strain in reconstituted dough compared to reconstituted starch dough, with defatted zein increasing the creep strain by 29.35%. Compared to defatted zein-reconstituted wheat dough (NLZW), the defatted zein-reconstituted starch dough (NLZS) exhibited weaker water-binding capacity, with the proportion of bound water decreasing by 13.48% and immobilized water by 3.78%. Size-exclusion high-performance liquid chromatography (SE-HPLC), fluorescence spectroscopy, and non-covalent interaction analysis revealed that, compared to NLZS samples, zein promoted an increase in sodium dodecyl sulfate (SDS)-extractable protein content, fluorescence intensity, and non-covalent interactions in NLZW samples. Thermomechanical properties and microstructural analysis showed that the weight loss of NLZW was 2.42% lower than that of NLZS, and the protein network formed by defatted zein and gluten in NLZW enhanced the structural stability of the reconstituted dough. These findings provided valuable insight into the potential of defatted zein for enhancing dough stability and functionality in both gluten-free and wheat-based systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117555"},"PeriodicalIF":6.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-17DOI: 10.1016/j.lwt.2025.117557
Kexian Chen , Linran Zeng , Zongjian He , Keyi Yin , Ziyi Huang , Yongtao Wang
To mature understand the antioxidant and degradation performances of capsaicinoids from peppers and gingers, the mechanistic insights into the structural changes of 14 capsaicinoids in four types have been elucidated computationally. Our results have revealed the crucial reactive structural sites/areas responsible for their degradation. Capsaicinoids may act as good antioxidants thermodynamically favorably via hydrogen atom donating and radical scavenging routes, where the phenolic O-H and allylic/benzylic C-H bonds are responsible for the hydrogen atom transfer mechanism, and the lipid chain C=C bonds favor the radical adduct formation mechanism. Besides, capsaicinoids seem relatively good electron donors but bad acceptors in their single electron transfer reactions with hydroperoxyl radicals. Furthermore, the photochemical degradation of shogaol-type and gingerol-type cases could be more favorable than that of capsiate-type and capsaicin-type ones. In addition, the solvent effects on the above properties are significant. Finally, the degradation mechanisms in the antioxidant processes have been proposed. Our results would be useful for understanding of their structural changes during the process of the pungent foods.
{"title":"The degradation and antioxidant activities of capsaicinoid pungent dietary components from peppers and gingers: The mechanistic insights","authors":"Kexian Chen , Linran Zeng , Zongjian He , Keyi Yin , Ziyi Huang , Yongtao Wang","doi":"10.1016/j.lwt.2025.117557","DOIUrl":"10.1016/j.lwt.2025.117557","url":null,"abstract":"<div><div>To mature understand the antioxidant and degradation performances of capsaicinoids from peppers and gingers, the mechanistic insights into the structural changes of 14 capsaicinoids in four types have been elucidated computationally. Our results have revealed the crucial reactive structural sites/areas responsible for their degradation. Capsaicinoids may act as good antioxidants thermodynamically favorably <em>via</em> hydrogen atom donating and radical scavenging routes, where the phenolic O-H and allylic/benzylic C-H bonds are responsible for the hydrogen atom transfer mechanism, and the lipid chain C=C bonds favor the radical adduct formation mechanism. Besides, capsaicinoids seem relatively good electron donors but bad acceptors in their single electron transfer reactions with hydroperoxyl radicals. Furthermore, the photochemical degradation of shogaol-type and gingerol-type cases could be more favorable than that of capsiate-type and capsaicin-type ones. In addition, the solvent effects on the above properties are significant. Finally, the degradation mechanisms in the antioxidant processes have been proposed. Our results would be useful for understanding of their structural changes during the process of the pungent foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117557"},"PeriodicalIF":6.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-17DOI: 10.1016/j.lwt.2025.117558
Ling Wang , Shuo Zhang , Zheng Luo , Yulong Chen , Yingwei Qi , Mingqiang Ye , Feiping Chen , Hua Huang , Fanwei Dai
The tender bamboo shoots are prone to senescence with rapid increase of hardness after harvest. In this study, the combined treatments of modified atmosphere package and melatonin were applied to enhance the inhibition of cell wall metabolisms in delaying senescence of tender bitter bamboo shoots. This combined treatment could obviously suppress the increase of CO2 and decrease of O2 in packages, and the changes in level of firmness, total pectin, cellulose, and lignin of bitter bamboo shoots. The enzymes for cell wall polysaccharides such as polygalacturonase (PG), cellulase, and pectinase, and enzymes for lignin accumulation including phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD), and laccase were apparently modified. Additionally, the biosynthesis genes of PaPAL3/4, PaCAD, Pa4CL, PaC4H, PaCCOAOMT, PaCOMT, PaSND2, and PaCESA1 in related to the lignin formation, as well as PaKNAT7, PaMYB20, PaMYB63 and PaMYB85 as the regulated transcription factors were obviously regulated. These findings indicate that the combined treatments could effectively mitigate the cell wall polysaccharide and lignin content, thereby extending shelf-life for bitter bamboo shoots after harvest.
{"title":"Combined modified atmosphere package and melatonin treatments delay the senescence of bitter bamboo shoots by inhibiting the cell wall changes after harvest","authors":"Ling Wang , Shuo Zhang , Zheng Luo , Yulong Chen , Yingwei Qi , Mingqiang Ye , Feiping Chen , Hua Huang , Fanwei Dai","doi":"10.1016/j.lwt.2025.117558","DOIUrl":"10.1016/j.lwt.2025.117558","url":null,"abstract":"<div><div>The tender bamboo shoots are prone to senescence with rapid increase of hardness after harvest. In this study, the combined treatments of modified atmosphere package and melatonin were applied to enhance the inhibition of cell wall metabolisms in delaying senescence of tender bitter bamboo shoots. This combined treatment could obviously suppress the increase of CO<sub>2</sub> and decrease of O<sub>2</sub> in packages, and the changes in level of firmness, total pectin, cellulose, and lignin of bitter bamboo shoots. The enzymes for cell wall polysaccharides such as polygalacturonase (PG), cellulase, and pectinase, and enzymes for lignin accumulation including phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD), and laccase were apparently modified. Additionally, the biosynthesis genes of <em>PaPAL3/4</em>, <em>PaCAD</em>, <em>Pa4CL</em>, <em>PaC4H</em>, <em>PaCCOAOMT</em>, <em>PaCOMT</em>, <em>PaSND2</em>, and <em>PaCESA1</em> in related to the lignin formation, as well as <em>PaKNAT7</em>, <em>PaMYB20</em>, <em>PaMYB63</em> and <em>PaMYB85</em> as the regulated transcription factors were obviously regulated. These findings indicate that the combined treatments could effectively mitigate the cell wall polysaccharide and lignin content, thereby extending shelf-life for bitter bamboo shoots after harvest.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117558"},"PeriodicalIF":6.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-16DOI: 10.1016/j.lwt.2025.117553
Song Hu , Wen-Jing Ma , Li-Juan Fu , Xiao-Yun He , Guo-Hong Wang , Jian-Wei Fu , Min-He Yang
This study explores the biochemical indices across three distinct experimental groups: the Curcuma longa L. fermentation Group (CF), the Curcuma longa L. and black tea fermentation Group (CT), and the black tea fermentation Group (KF). After fermentation, the detection of basic indexes revealed that the CT group had the highest total sugar content and gluconic acid levels, at 4.48 mg/mL and 3.20 mg/mL, respectively. Additionally, the KF group exhibited the highest levels of sucrose, polyphenols, and total flavonoids, measuring 28.67 mg/mL, 236.76 μg/mL, and 0.20 mg/mL, respectively. Ethanol content was no more than 0.16% vol in all groups. A qualitative analysis of the aforementioned biochemical parameters revealed the presence of 8 carbohydrates and analogs, 8 sesquiterpenoids, 6 flavonoids, 6 organic acids, 5 alkaloids, and 21 glycosides. We further identified two unique pathways pertinent to fermentation: glucuronic acid interconversion pathway and the cyanogenic amino acid metabolism pathway. Key metabolites influencing kombucha include α-ketoglutaric acid, D-xylitol, ribitol, dhurrin, and lotaustralin. Underscoring the significance of Curcuma longa L. and black tea fermentation. These results elucidate the differential expression of metabolites and their regulatory mechanisms.
{"title":"Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis","authors":"Song Hu , Wen-Jing Ma , Li-Juan Fu , Xiao-Yun He , Guo-Hong Wang , Jian-Wei Fu , Min-He Yang","doi":"10.1016/j.lwt.2025.117553","DOIUrl":"10.1016/j.lwt.2025.117553","url":null,"abstract":"<div><div>This study explores the biochemical indices across three distinct experimental groups: the <em>Curcuma longa</em> L. fermentation Group (CF), the <em>Curcuma longa</em> L. and black tea fermentation Group (CT), and the black tea fermentation Group (KF). After fermentation, the detection of basic indexes revealed that the CT group had the highest total sugar content and gluconic acid levels, at 4.48 mg/mL and 3.20 mg/mL, respectively. Additionally, the KF group exhibited the highest levels of sucrose, polyphenols, and total flavonoids, measuring 28.67 mg/mL, 236.76 μg/mL, and 0.20 mg/mL, respectively. Ethanol content was no more than 0.16% vol in all groups. A qualitative analysis of the aforementioned biochemical parameters revealed the presence of 8 carbohydrates and analogs, 8 sesquiterpenoids, 6 flavonoids, 6 organic acids, 5 alkaloids, and 21 glycosides. We further identified two unique pathways pertinent to fermentation: glucuronic acid interconversion pathway and the cyanogenic amino acid metabolism pathway. Key metabolites influencing kombucha include α-ketoglutaric acid, D-xylitol, ribitol, dhurrin, and lotaustralin. Underscoring the significance of <em>Curcuma longa</em> L. and black tea fermentation. These results elucidate the differential expression of metabolites and their regulatory mechanisms.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117553"},"PeriodicalIF":6.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kashk is a fermented dairy product that is high in protein; however, it contains elevated levels of salt and lactose, which limit its use in nutritional supplements. This manuscript presents a comprehensive study on the purification and characterization of kashk protein concentrate (KPC). We optimized the precipitation of KPC by varying the concentration of zinc (15–30 mM), ethanol (1–3% v/v), and pH levels (4–7). Characterization techniques and sensory evaluations were employed to assess the quality and acceptability of the dried protein produced using two different drying methods. Under the optimized conditions (pH = 5.19, 1.44% ethanol, and 15 mM zinc), we achieved a protein recovery of 82.40%, a protein solubility of 70.32%, and 0% salt content. Lactose content was measured at 0.19 g/100 g, with the highest levels of minerals and amino acids attributed to phosphorus and glutamic acid, respectively. β-casein displayed the highest molecular mobility on the electrophoresis gel of the K-casein protein concentrate (KPC). FTIR analysis indicated that the precipitation of KPC did not impact the denaturation or unfolding of the protein structure. The spray-dried sample exhibited higher color parameters, moisture content (2.4%), ash content (4.18%), and solubility (72.89%). However, the sensory acceptability of the freeze-dried KPC was greater. Overall, this study provides valuable insights into the purification of KPC, highlighting its potential as a functional ingredient in dietary supplements.
{"title":"Purification and characterization of kashk protein powder by precipitation and solvent extraction techniques","authors":"Atefeh Farahmand , Javad Feizy , Mostafa Shahidi-Noghabi , Shafagh Shirzaei , Laya Asghari , Sara Naji-Tabasi","doi":"10.1016/j.lwt.2025.117552","DOIUrl":"10.1016/j.lwt.2025.117552","url":null,"abstract":"<div><div>Kashk is a fermented dairy product that is high in protein; however, it contains elevated levels of salt and lactose, which limit its use in nutritional supplements. This manuscript presents a comprehensive study on the purification and characterization of kashk protein concentrate (KPC). We optimized the precipitation of KPC by varying the concentration of zinc (15–30 mM), ethanol (1–3% v/v), and pH levels (4–7). Characterization techniques and sensory evaluations were employed to assess the quality and acceptability of the dried protein produced using two different drying methods. Under the optimized conditions (pH = 5.19, 1.44% ethanol, and 15 mM zinc), we achieved a protein recovery of 82.40%, a protein solubility of 70.32%, and 0% salt content. Lactose content was measured at 0.19 g/100 g, with the highest levels of minerals and amino acids attributed to phosphorus and glutamic acid, respectively. β-casein displayed the highest molecular mobility on the electrophoresis gel of the K-casein protein concentrate (KPC). FTIR analysis indicated that the precipitation of KPC did not impact the denaturation or unfolding of the protein structure. The spray-dried sample exhibited higher color parameters, moisture content (2.4%), ash content (4.18%), and solubility (72.89%). However, the sensory acceptability of the freeze-dried KPC was greater. Overall, this study provides valuable insights into the purification of KPC, highlighting its potential as a functional ingredient in dietary supplements.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"219 ","pages":"Article 117552"},"PeriodicalIF":6.0,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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