Pub Date : 2024-11-21DOI: 10.1016/j.lwt.2024.117095
Yonghua Yu , Zhuping Song , Mingyu Sun , Shumin Gao , Yunjiang Cheng , Shanjun Li , Yaohui Chen
Decay management is crucial in the citrus industry due to the rapid spread of infections through wounds. Despite the urgency, effective methodologies for screening citrus rind micro-wounds are lacking. This study presents a preliminary investigation into real-time detection of citrus rind micro-wounds using contrast-enhanced X-ray imaging. This method highlights and magnifies rind wounds in X-ray images. The process involves immersing fruit in a contrast solution, capturing three sequential X-ray images, and then washing off residual contrast. Satsuma mandarins were used, with potassium iodide (KI) as the contrast agent duo to its distinct contrast properties on rind wounds coupled with high safety levels. A Convolutional Neural Network-Long Short-Term Memory (CNN-LSTM) model with multi-head attention mechanisms was developed, achieving a detection accuracy of 97.19 %. Post-radiography assessments showed minimal effects on the fruit's external appearance and internal quality, though a slight weight loss was observed. These results demonstrate the proposed method's effectiveness in detecting citrus rind micro-wounds, offering a promising approach for enhancing decay management in the citrus industry.
{"title":"Inline detection of citrus rind micro-wounds using contrast-enhanced X-ray imaging: A feasibility study","authors":"Yonghua Yu , Zhuping Song , Mingyu Sun , Shumin Gao , Yunjiang Cheng , Shanjun Li , Yaohui Chen","doi":"10.1016/j.lwt.2024.117095","DOIUrl":"10.1016/j.lwt.2024.117095","url":null,"abstract":"<div><div>Decay management is crucial in the citrus industry due to the rapid spread of infections through wounds. Despite the urgency, effective methodologies for screening citrus rind micro-wounds are lacking. This study presents a preliminary investigation into real-time detection of citrus rind micro-wounds using contrast-enhanced X-ray imaging. This method highlights and magnifies rind wounds in X-ray images. The process involves immersing fruit in a contrast solution, capturing three sequential X-ray images, and then washing off residual contrast. <em>Satsuma</em> mandarins were used, with potassium iodide (KI) as the contrast agent duo to its distinct contrast properties on rind wounds coupled with high safety levels. A Convolutional Neural Network-Long Short-Term Memory (CNN-LSTM) model with multi-head attention mechanisms was developed, achieving a detection accuracy of 97.19 %. Post-radiography assessments showed minimal effects on the fruit's external appearance and internal quality, though a slight weight loss was observed. These results demonstrate the proposed method's effectiveness in detecting citrus rind micro-wounds, offering a promising approach for enhancing decay management in the citrus industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117095"},"PeriodicalIF":6.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757703","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 : 2024-11-21DOI: 10.1016/j.lwt.2024.117093
Yang-Xue He , Wei Shi , Ting-Cai Huang , Jun-Lan Mei , Zhen-Ming Lu , Xiao-Juan Zhang , Bo Yang , Xing-Yu Chen , Song-Tao Wang , Cai-Hong Shen , Zheng-Hong Xu , Li-Juan Chai
Overproduction of organic acids will negatively affect the quality and output of Baijiu. This study investigated how variations in acid levels affect the microbial community structure and metabolism. The organic acid content of fermented grains ranged from 42.35 to 56.90 g/kg, and the high-acidity group's average levels of citric acid and succinic acid were around 4.60 and 2.70 times higher, respectively, than those of the control group. In high-acidity settings, volatile component concentrations were reduced by nearly two times, as was starch utilization in fermented grains. Mantel test and linear regression analysis revealed that citric acid and succinic acid significantly (P < 0.05) influenced the microbial community structure of fermented grains, particularly bacterial community, with decreased diversity as acidity increased. The complexity of microbial ecological networks decreased and robustness increased under high acidity stress. Spearman correlation analysis demonstrated that high-acidity environments altered the relationship between microorganisms and flavor substances, indicating that microbial metabolism was affected. Furthermore, in raw Baijiu, the high-acidity group's acids, aldehydes, and ketones were much greater than those in the control, but alcohols and pyrazines were significantly lower. These findings are valuable for improving quality management and solving abnormal fermentation during the Baijiu production process.
{"title":"Overproduction of organic acids affects the microbial community succession and flavor metabolism during Baijiu fermentation","authors":"Yang-Xue He , Wei Shi , Ting-Cai Huang , Jun-Lan Mei , Zhen-Ming Lu , Xiao-Juan Zhang , Bo Yang , Xing-Yu Chen , Song-Tao Wang , Cai-Hong Shen , Zheng-Hong Xu , Li-Juan Chai","doi":"10.1016/j.lwt.2024.117093","DOIUrl":"10.1016/j.lwt.2024.117093","url":null,"abstract":"<div><div>Overproduction of organic acids will negatively affect the quality and output of Baijiu. This study investigated how variations in acid levels affect the microbial community structure and metabolism. The organic acid content of fermented grains ranged from 42.35 to 56.90 g/kg, and the high-acidity group's average levels of citric acid and succinic acid were around 4.60 and 2.70 times higher, respectively, than those of the control group. In high-acidity settings, volatile component concentrations were reduced by nearly two times, as was starch utilization in fermented grains. Mantel test and linear regression analysis revealed that citric acid and succinic acid significantly (<em>P</em> < 0.05) influenced the microbial community structure of fermented grains, particularly bacterial community, with decreased diversity as acidity increased. The complexity of microbial ecological networks decreased and robustness increased under high acidity stress. Spearman correlation analysis demonstrated that high-acidity environments altered the relationship between microorganisms and flavor substances, indicating that microbial metabolism was affected. Furthermore, in raw Baijiu, the high-acidity group's acids, aldehydes, and ketones were much greater than those in the control, but alcohols and pyrazines were significantly lower. These findings are valuable for improving quality management and solving abnormal fermentation during the Baijiu production process.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117093"},"PeriodicalIF":6.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701619","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 : 2024-11-21DOI: 10.1016/j.lwt.2024.117092
Dantong Liu , Hao Wang , Liting Wang , Kia Liang , Shan Cao , Yanfang Wu , Jingli Zhou , Yu Zheng , Min Wang
The composition and metabolism of lactic acid bacteria (LAB) is crucial for vinegars fermentation, which are the predominant microorganisms. To reveal the contribution of LAB to Shanxi aged vinegar (SAV) fermentation the metabolic activities of three types of lactic acid pathway, homofermentative, heterofermentative, and facultatively heterofermentative, were simultaneously detected and compared. In particular, the interference from the unviable LAB cells was removed by using PMA-16S rDNA sequencing. The viable to unviable LAB ratio was found to be 1:1.4 during the solid-state fermentation (SSF) of SAV. To investigate LAB and environment interactions, a PMA-qPCR method was developed for quantifying viable LAB and analyzing lactic acid metabolism. During the entire SSF of SAV the main metabolism of lactic acid shifted from facultatively heterofermentative in the early stage to heterofermentative in the mid-stage, then back to facultatively heterofermentative in the late stage. Abiotic factors temperature, ethanol and acetic acid contents had a significant effect on modulating the shift of lactic acid metabolic pathways in SSF of SAV. These findings highlight the complexity of microbial-environment interactions in SSF and underscore the importance of precise environmental control to optimize fermentation processes and enhance vinegar quality.
{"title":"Abiotic factors modulating metabolic pathways of lactic acid in solid-state fermentation of cereal vinegar","authors":"Dantong Liu , Hao Wang , Liting Wang , Kia Liang , Shan Cao , Yanfang Wu , Jingli Zhou , Yu Zheng , Min Wang","doi":"10.1016/j.lwt.2024.117092","DOIUrl":"10.1016/j.lwt.2024.117092","url":null,"abstract":"<div><div>The composition and metabolism of lactic acid bacteria (LAB) is crucial for vinegars fermentation, which are the predominant microorganisms. To reveal the contribution of LAB to Shanxi aged vinegar (SAV) fermentation the metabolic activities of three types of lactic acid pathway, homofermentative, heterofermentative, and facultatively heterofermentative, were simultaneously detected and compared. In particular, the interference from the unviable LAB cells was removed by using PMA-16S rDNA sequencing. The viable to unviable LAB ratio was found to be 1:1.4 during the solid-state fermentation (SSF) of SAV. To investigate LAB and environment interactions, a PMA-qPCR method was developed for quantifying viable LAB and analyzing lactic acid metabolism. During the entire SSF of SAV the main metabolism of lactic acid shifted from facultatively heterofermentative in the early stage to heterofermentative in the mid-stage, then back to facultatively heterofermentative in the late stage. Abiotic factors temperature, ethanol and acetic acid contents had a significant effect on modulating the shift of lactic acid metabolic pathways in SSF of SAV. These findings highlight the complexity of microbial-environment interactions in SSF and underscore the importance of precise environmental control to optimize fermentation processes and enhance vinegar quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117092"},"PeriodicalIF":6.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757182","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}
Lipid autoxidation is one of the main pathways for the formation of volatiles in meat. Investigations into how the unsaturated fatty acid (UFA) chains in lipids are autoxidized into volatiles are of great importance and could facilitate aroma research. In this study, taking UFAs as the research model, understanding of the formation of volatiles from the UFAs’ autoxidation has been updated and new pathways for furaldehyde derivatives have been proposed. The types of volatile produced were determined by the position and the number of C=C bonds as well as the methylene group flanked by the C=C bond. When the number of carbon atoms adjacent to C=C increases, the carbon lengths of aliphatic aldehydes elongate. Additionally, the number of methylene groups flanked by the C=C bond in PUFAs determine the types of aldehydes, alkanals, alkenals or alkadienals, as well as ketones. Apart from the alkyl furans, also furaldehydes and other derivatives could be produced from the oxidation of n-3 and n-6 fatty acids with over two C=C bonds, instead of from the Maillard reaction. This study presents the direct proof of the correlation between fatty acids and volatiles, and could also provide the theoretical basis for elevating aroma through lipid regulation.
{"title":"Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism","authors":"Youyou Yang, Dapeng Liu, Weihai Xing, Chaohua Tang, Xiaohui Feng, Junmin Zhang","doi":"10.1016/j.lwt.2024.117083","DOIUrl":"10.1016/j.lwt.2024.117083","url":null,"abstract":"<div><div>Lipid autoxidation is one of the main pathways for the formation of volatiles in meat. Investigations into how the unsaturated fatty acid (UFA) chains in lipids are autoxidized into volatiles are of great importance and could facilitate aroma research. In this study, taking UFAs as the research model, understanding of the formation of volatiles from the UFAs’ autoxidation has been updated and new pathways for furaldehyde derivatives have been proposed. The types of volatile produced were determined by the position and the number of C=C bonds as well as the methylene group flanked by the C=C bond. When the number of carbon atoms adjacent to C=C increases, the carbon lengths of aliphatic aldehydes elongate. Additionally, the number of methylene groups flanked by the C=C bond in PUFAs determine the types of aldehydes, alkanals, alkenals or alkadienals, as well as ketones. Apart from the alkyl furans, also furaldehydes and other derivatives could be produced from the oxidation of n-3 and n-6 fatty acids with over two C=C bonds, instead of from the Maillard reaction. This study presents the direct proof of the correlation between fatty acids and volatiles, and could also provide the theoretical basis for elevating aroma through lipid regulation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117083"},"PeriodicalIF":6.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757183","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 : 2024-11-21DOI: 10.1016/j.lwt.2024.117091
Elif Sezer, Ahmet Ayar
This study aimed to assess the potential positive impact of incorporating milk fermented with dietary fiber (wheat fiber and inulin) and spore-forming probiotics (Shouchella clausii and Heyndrickxia coagulans) on ice cream quality during 90 days at −25 °C. Ice cream formulations combined fermented and non-fermented ingredients. Viable cell and spore counts, sensory, physical, chemical, and thermal properties, and energy content were analyzed. Probiotic cultures remained viable in both vegetative and spore forms. Throughout storage, probiotic ice creams with S. clausii showed higher viable cell counts (≥8.25 log CFU/g) than those with H. coagulans. Among formulations, inulin-enhanced S. clausii ice cream had the highest viability, maintaining the best survival rate on day 90. All samples received equivalent scores for general acceptability, with a mean score of 7.45 for taste and smell, indicating no compromise in sensory quality. The fibers increased viscosity, affected melting time, and influenced fat destabilization, with wheat fiber contributing to increased hardness. Probiotic ice creams, whether fiber-enriched or fiber-free, had balanced calorie content comparable to standard ice cream, indicating potential for healthier dessert options. These findings highlight the potential of spore-forming probiotics and dietary fibers in developing functional ice creams with health benefits and high sensory quality.
本研究旨在评估牛奶中加入膳食纤维（小麦纤维和菊粉）和孢子形成益生菌（克氏寿氏菌和凝结球菌）发酵后，在 -25 °C 下 90 天内对冰淇淋质量的潜在积极影响。冰淇淋配方结合了发酵和非发酵成分。对存活细胞和孢子数量、感官、物理、化学和热特性以及能量含量进行了分析。益生菌培养物以无性和孢子两种形式保持存活。在整个储存过程中，含有 S. clausii 的益生菌冰淇淋比含有 H. coagulans 的冰淇淋显示出更高的存活细胞数（≥8.25 log CFU/g）。在各种配方中，菊粉增强型克劳斯氏菌冰淇淋的存活率最高，在第 90 天的存活率也最高。所有样品的总体可接受性得分相当，口感和气味的平均得分为 7.45 分，表明感官质量没有受到影响。纤维增加了粘度，影响了融化时间，并影响了脂肪的不稳定性，其中小麦纤维增加了硬度。无论是富含纤维还是不含纤维的益生菌冰淇淋，其卡路里含量都与标准冰淇淋相当，这表明益生菌冰淇淋有可能成为更健康的甜点选择。这些发现凸显了芽孢益生菌和膳食纤维在开发有益健康和高感官质量的功能性冰淇淋方面的潜力。
{"title":"Enhancing ice cream quality with dietary fiber and spore-forming probiotics: A study on Shouchella clausii and Heyndrickxia coagulans","authors":"Elif Sezer, Ahmet Ayar","doi":"10.1016/j.lwt.2024.117091","DOIUrl":"10.1016/j.lwt.2024.117091","url":null,"abstract":"<div><div>This study aimed to assess the potential positive impact of incorporating milk fermented with dietary fiber (wheat fiber and inulin) and spore-forming probiotics (<em>Shouchella clausii</em> and <em>Heyndrickxia coagulans</em>) on ice cream quality during 90 days at −25 °C. Ice cream formulations combined fermented and non-fermented ingredients. Viable cell and spore counts, sensory, physical, chemical, and thermal properties, and energy content were analyzed. Probiotic cultures remained viable in both vegetative and spore forms. Throughout storage, probiotic ice creams with <em>S. clausii</em> showed higher viable cell counts (≥8.25 log CFU/g) than those with <em>H. coagulans</em>. Among formulations, inulin-enhanced <em>S. clausii</em> ice cream had the highest viability, maintaining the best survival rate on day 90. All samples received equivalent scores for general acceptability, with a mean score of 7.45 for taste and smell, indicating no compromise in sensory quality. The fibers increased viscosity, affected melting time, and influenced fat destabilization, with wheat fiber contributing to increased hardness. Probiotic ice creams, whether fiber-enriched or fiber-free, had balanced calorie content comparable to standard ice cream, indicating potential for healthier dessert options. These findings highlight the potential of spore-forming probiotics and dietary fibers in developing functional ice creams with health benefits and high sensory quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117091"},"PeriodicalIF":6.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702249","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 : 2024-11-20DOI: 10.1016/j.lwt.2024.117084
Pingping Zhang , Guicheng Song , Maria Itria Ibba , Huadun Wang , Runsheng Ren
High molecular weight glutenin subunits (HMW-GSs) encoded by the Glu-1 loci are key factors in determining wheat processing quality. However, the contributions of single HMW-GS to dough viscoelastic properties and end-use quality have not been well understood, especially in soft wheat. In this study, the kernel samples of five Near Isogenic Lines (NILs) of a soft wheat each with individual HMW-GS null were investigated. Significant lower SDS-sedimentation volume and lactic acid solvent retention capacity (SRC) were observed in the NILs, compared to the wild type (WT). Except for the NIL with Glu-D1y12 null, the other NILs were associated with significantly lower dough mixing tolerance compared to the WT. Also, the deletion of individual HMW-GS was associated with reduction in dough elasticity and strength, compared to the WT, with the exception of the Glu-A1x1 null. Moreover, Glu-B1x7 was the most important HMW-GS in determining dough mixing tolerance and elasticity. Compared to the WT, the deletions of Glu-D1x2, Glu-B1x7 and Glu-B1y8 significantly increased alveograph L, and decreased alveograph P and P/L ratios. All NILs with single HMW-GS null showed better sugar snap cookie baking quality than the WT. New germplasm and tools are identified for improving dough viscoelasticity and baking quality in soft wheat.
{"title":"Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat","authors":"Pingping Zhang , Guicheng Song , Maria Itria Ibba , Huadun Wang , Runsheng Ren","doi":"10.1016/j.lwt.2024.117084","DOIUrl":"10.1016/j.lwt.2024.117084","url":null,"abstract":"<div><div>High molecular weight glutenin subunits (HMW-GSs) encoded by the <em>Glu-1</em> loci are key factors in determining wheat processing quality. However, the contributions of single HMW-GS to dough viscoelastic properties and end-use quality have not been well understood, especially in soft wheat. In this study, the kernel samples of five Near Isogenic Lines (NILs) of a soft wheat each with individual HMW-GS null were investigated. Significant lower SDS-sedimentation volume and lactic acid solvent retention capacity (SRC) were observed in the NILs, compared to the wild type (WT). Except for the NIL with Glu-D1y12 null, the other NILs were associated with significantly lower dough mixing tolerance compared to the WT. Also, the deletion of individual HMW-GS was associated with reduction in dough elasticity and strength, compared to the WT, with the exception of the Glu-A1x1 null. Moreover, Glu-B1x7 was the most important HMW-GS in determining dough mixing tolerance and elasticity. Compared to the WT, the deletions of Glu-D1x2, Glu-B1x7 and Glu-B1y8 significantly increased alveograph L, and decreased alveograph P and P/L ratios. All NILs with single HMW-GS null showed better sugar snap cookie baking quality than the WT. New germplasm and tools are identified for improving dough viscoelasticity and baking quality in soft wheat.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117084"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701616","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 : 2024-11-20DOI: 10.1016/j.lwt.2024.117087
Jiahao Ni , Bingyan Liu , Siyuan Pu , Zihan Yang , Yi Zhou , Dianxing Wu , Ning Zhang
In addition to starch, rice contains a variety of nutrients, including anthocyanins found in black rice, which are associated with various health benefits. However, systematic research on the effects of endogenous anthocyanins on starch properties of black rice is lacking. This study employed a series of mutants with varying anthocyanin contents derived from a single parent to meticulously delineate their physical characteristics, biological activity, and starch properties. The findings revealed a positive correlation between seven individual anthocyanins in black rice and color parameters, phenolic and flavonoid contents, and antioxidant activity. Moreover, endogenous anthocyanins effectively inhibit the digestibility of starch after cooking, thereby reducing the eGI value. Additionally, anthocyanins were observed to alter the pasting and thermal properties of starch. These findings may provide insights into the potential applications of novel rice-based foods with enhanced biological activity and a lower estimated high glycemic index (eGI), and facilitate the development and application of rice varieties with high anthocyanin content.
{"title":"Effects of endogenous anthocyanins on appearance, bioactivity, and starch digestibility in black rice mutants","authors":"Jiahao Ni , Bingyan Liu , Siyuan Pu , Zihan Yang , Yi Zhou , Dianxing Wu , Ning Zhang","doi":"10.1016/j.lwt.2024.117087","DOIUrl":"10.1016/j.lwt.2024.117087","url":null,"abstract":"<div><div>In addition to starch, rice contains a variety of nutrients, including anthocyanins found in black rice, which are associated with various health benefits. However, systematic research on the effects of endogenous anthocyanins on starch properties of black rice is lacking. This study employed a series of mutants with varying anthocyanin contents derived from a single parent to meticulously delineate their physical characteristics, biological activity, and starch properties. The findings revealed a positive correlation between seven individual anthocyanins in black rice and color parameters, phenolic and flavonoid contents, and antioxidant activity. Moreover, endogenous anthocyanins effectively inhibit the digestibility of starch after cooking, thereby reducing the eGI value. Additionally, anthocyanins were observed to alter the pasting and thermal properties of starch. These findings may provide insights into the potential applications of novel rice-based foods with enhanced biological activity and a lower estimated high glycemic index (eGI), and facilitate the development and application of rice varieties with high anthocyanin content.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117087"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702386","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 : 2024-11-20DOI: 10.1016/j.lwt.2024.117082
Rattanaporn Pimisa , Sehanat Prasongsuk , Wichanee Bankeeree , Pongsanat Pongcharoen , Silvia Arboleya , Alicja M. Nogacka , Clara G.de los Reyes-Gavilán , Noraphat Hwanhlem , Miguel Gueimonde
This study investigated the impact of a novel passion fruit peel–extracted pectin (PFPEP) with and without probiotics on the human intestinal microbiota composition and metabolic activity, compared to commercial pectin (CP). Independent batch fermentations were conducted using fecal samples from four healthy donors aged between 25 and 40 years to assess changes in pH, gas accumulation, microbiota composition, short–chain fatty acids (SCFAs) production, and metabolic activity. Our findings revealed distinct responses to pectin types and probiotic strains. The fecal culture supplemented with CP resulted in a rapid drop in pH and promoted higher butyrate levels, as well as exhibited greater glucose content than PFPEP before fermentation. Conversely, PFPEP with and without probiotics stimulated large levels of acetate production. Whereas, the fermentation of PFPEP, with and without probiotics added, or CP showed similar results, a higher level of cumulative gas, an increase in levels of Erysipelotrichaceae, Coriobacteriaceae, and Bifidobacteriaceae families, a reduced in Bacteroidaceae and Prevotellaceae families and Bacteroides spp., and significant changes in metabolic activity were found. These results underscore the potential of PFPEP for modulating gut microbiota, guiding avenues for further research of this ingredient in human intervention studies.
{"title":"In vitro assessment of the impact of passion fruit peel–extracted pectin added with probiotic strains on the human intestinal microbiota and metabolic activity","authors":"Rattanaporn Pimisa , Sehanat Prasongsuk , Wichanee Bankeeree , Pongsanat Pongcharoen , Silvia Arboleya , Alicja M. Nogacka , Clara G.de los Reyes-Gavilán , Noraphat Hwanhlem , Miguel Gueimonde","doi":"10.1016/j.lwt.2024.117082","DOIUrl":"10.1016/j.lwt.2024.117082","url":null,"abstract":"<div><div>This study investigated the impact of a novel passion fruit peel–extracted pectin (PFPEP) with and without probiotics on the human intestinal microbiota composition and metabolic activity, compared to commercial pectin (CP). Independent batch fermentations were conducted using fecal samples from four healthy donors aged between 25 and 40 years to assess changes in pH, gas accumulation, microbiota composition, short–chain fatty acids (SCFAs) production, and metabolic activity. Our findings revealed distinct responses to pectin types and probiotic strains. The fecal culture supplemented with CP resulted in a rapid drop in pH and promoted higher butyrate levels, as well as exhibited greater glucose content than PFPEP before fermentation. Conversely, PFPEP with and without probiotics stimulated large levels of acetate production. Whereas, the fermentation of PFPEP, with and without probiotics added, or CP showed similar results, a higher level of cumulative gas, an increase in levels of <em>Erysipelotrichaceae, Coriobacteriaceae</em>, and Bifidobacteriaceae families, a reduced in <em>Bacteroidaceae</em> and <em>Prevotellaceae</em> families and <em>Bacteroides</em> spp., and significant changes in metabolic activity were found. These results underscore the potential of PFPEP for modulating gut microbiota, guiding avenues for further research of this ingredient in human intervention studies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117082"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702248","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 : 2024-11-20DOI: 10.1016/j.lwt.2024.117077
Fangfang Song , Fang Ning , Yinyin Feng , Yijie Zhang , Fan Gong , Chengbo Ning , Yang Yu , Rui Zhang , Ran Han , Yanlong Qi , Meng Meng , Huiqing Sun
Jujube is a widely grown agricultural product. In order to avoid the waste of resources and improve the added value of the blackened jujube, the blackened jujube was processed under certain temperature and humidity conditions. At present, there are relatively few researches on polysaccharides of blackened jujube. The selection of extraction method is very important for the study and utilization of plant polysaccharides. Ultrasonic assisted extraction technology has been widely used in polysaccharide extraction for its advantages of environmental protection, economy and high extraction rate. In order to fully tap the utilization potential of polysaccharides from blackened jujube, the ultrasonic assisted extraction technology of polysaccharides from blackened jujube was optimized. Based on the optimal conditions obtained by response surface analysis, the extraction rate of polysaccharide was as high as 12.75 ± 0.05%. The IC50 values of hydroxyl radical, DPPH radical and superoxide anion were 2.604 mg/mL, 0.754 mg/mL and 8.069 mg/mL, respectively. The blackened jujube polysaccharide (BJP) was mainly composed of rhamnose (Rha), arabinose (Ara), galactose (Gal) and galacturonic acid (Gal-UA), with a molecular weight of 1.42 × 106 Da, and the surface was a dense network structure with voids. The results showed that ultrasound-assisted extraction could extract polysaccharides more economically and efficiently. In this study, the polysaccharide extracted from blackened jujube has natural antioxidant effect, which may be related to the high content of galacturonic acid in polysaccharide and the molecular chain structure of polysaccharide can be destroyed by ultrasonic wave. As a kind of natural antioxidant, blackened jujube polysaccharide has important application value in functional products in food and medicine industries.
{"title":"The polysaccharides from blackened jujube with ultrasonic assistance extraction: Optimization of extraction conditions, antioxidant activity and structural analysis","authors":"Fangfang Song , Fang Ning , Yinyin Feng , Yijie Zhang , Fan Gong , Chengbo Ning , Yang Yu , Rui Zhang , Ran Han , Yanlong Qi , Meng Meng , Huiqing Sun","doi":"10.1016/j.lwt.2024.117077","DOIUrl":"10.1016/j.lwt.2024.117077","url":null,"abstract":"<div><div>Jujube is a widely grown agricultural product. In order to avoid the waste of resources and improve the added value of the blackened jujube, the blackened jujube was processed under certain temperature and humidity conditions. At present, there are relatively few researches on polysaccharides of blackened jujube. The selection of extraction method is very important for the study and utilization of plant polysaccharides. Ultrasonic assisted extraction technology has been widely used in polysaccharide extraction for its advantages of environmental protection, economy and high extraction rate. In order to fully tap the utilization potential of polysaccharides from blackened jujube, the ultrasonic assisted extraction technology of polysaccharides from blackened jujube was optimized. Based on the optimal conditions obtained by response surface analysis, the extraction rate of polysaccharide was as high as 12.75 ± 0.05%. The IC<sub>50</sub> values of hydroxyl radical, DPPH radical and superoxide anion were 2.604 mg/mL, 0.754 mg/mL and 8.069 mg/mL, respectively. The blackened jujube polysaccharide (BJP) was mainly composed of rhamnose (Rha), arabinose (Ara), galactose (Gal) and galacturonic acid (Gal-UA), with a molecular weight of 1.42 × 10<sup>6</sup> Da, and the surface was a dense network structure with voids. The results showed that ultrasound-assisted extraction could extract polysaccharides more economically and efficiently. In this study, the polysaccharide extracted from blackened jujube has natural antioxidant effect, which may be related to the high content of galacturonic acid in polysaccharide and the molecular chain structure of polysaccharide can be destroyed by ultrasonic wave. As a kind of natural antioxidant, blackened jujube polysaccharide has important application value in functional products in food and medicine industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117077"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702382","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}
Nowadays, alternative flour to wheat, such as teff and corn are increasingly used in gluten-free bakery products, and seeds, such as poppy seeds (whole or ground) are added for their beneficial nutritional properties. However, these ingredients may be contaminated with natural toxins such as tropane (TAs) and opium (OAs) alkaloids. To reduce toxin exposure, it is essential to assess their thermal degradation during baking. The study aimed to quantify TAs and OAs in doughs before and after baking to evaluate their degradation while preparing homemade gluten-free ground poppy seed crackers. To achieve this, a novel methodology involving solid-liquid extraction (SLE) and solid-phase extraction (SPE) with a bifunctionalized mesostructured silica SBA-15 sorbent (50 mg), followed by UHPLC-MS/MS analysis, was developed and validated. The method validation showed good linearity (R2 ≥ 0.991), precision (%RSD ≤17%), accuracy (88–104% for TAs and 79–106% for OAs), and low quantification limits (0.6–1.1 μg/kg for TAs and 0.06–0.46 mg/kg for OAs). The results showed no significant reduction of the alkaloids in the homemade gluten-free ground poppy seed crackers, showing that both families of natural toxins can remain in foods even after intense heat treatments, highlighting the need for accurate monitoring of these natural toxins in processed food.
{"title":"Evaluating the stability of tropane and opium alkaloids during baking in homemade gluten-free poppy seed crackers","authors":"Lorena González-Gómez , Gema Casado-Hidalgo , Judith Gañán , Damián Pérez-Quintanilla , Sonia Morante-Zarcero , Isabel Sierra","doi":"10.1016/j.lwt.2024.117080","DOIUrl":"10.1016/j.lwt.2024.117080","url":null,"abstract":"<div><div>Nowadays, alternative flour to wheat, such as teff and corn are increasingly used in gluten-free bakery products, and seeds, such as poppy seeds (whole or ground) are added for their beneficial nutritional properties. However, these ingredients may be contaminated with natural toxins such as tropane (TAs) and opium (OAs) alkaloids. To reduce toxin exposure, it is essential to assess their thermal degradation during baking. The study aimed to quantify TAs and OAs in doughs before and after baking to evaluate their degradation while preparing homemade gluten-free ground poppy seed crackers. To achieve this, a novel methodology involving solid-liquid extraction (SLE) and solid-phase extraction (SPE) with a bifunctionalized mesostructured silica SBA-15 sorbent (50 mg), followed by UHPLC-MS/MS analysis, was developed and validated. The method validation showed good linearity (R<sup>2</sup> ≥ 0.991), precision (%RSD ≤17%), accuracy (88–104% for TAs and 79–106% for OAs), and low quantification limits (0.6–1.1 μg/kg for TAs and 0.06–0.46 mg/kg for OAs). The results showed no significant reduction of the alkaloids in the homemade gluten-free ground poppy seed crackers, showing that both families of natural toxins can remain in foods even after intense heat treatments, highlighting the need for accurate monitoring of these natural toxins in processed food.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117080"},"PeriodicalIF":6.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757231","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号