LWT - Food Science and Technology最新文献_第4页

Fermented orange peel mitigates biogenic amines in Huangjiu: Insights into flavonoid-histidine/tyrosine decarboxylase interactions 发酵橙皮减轻黄酒中的生物胺：黄酮类-组氨酸/酪氨酸脱羧酶相互作用的见解

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119165

Xinjie Wang , Jinzhou Lu , Dan Yu , Shiyin Tao , Yang Zhang , Jiayou Li , Jianxing Yu

This study aims to evaluate the inhibitory effect and molecular mechanism of orange peel (OP) and its fermented product (FOP) by Rhizopus stolonifer JP1118 on the accumulation of biogenic amines (BAs) in Chinese rice wine (Huangjiu). UHPLC-Q-TOF-MS/MS technology was utilized to analyze the differences in metabolites between OP and FOP. Huangjiu fermentation experiments were conducted to compare the effects of different OP/FOP concentrations on BAs formation, and molecular docking was used to verify the interaction between flavonoid components and BAs synthesis-related decarboxylases. The results indicated that the content of 13 flavonoid compounds in FOP was more than double that in OP. The 4 g/L FOP treatment group demonstrated the most inhibition of BAs formation, and the inhibition on histamine was particularly significant. Molecular docking results confirmed that 11 flavonoids in FOP could stably bind to histidine decarboxylase (HDC), and 10 flavonoids could stably bind to tyrosine decarboxylase (TDC). They occupy the active sites of the enzymes via hydrogen bonding and hydrophobic interactions, thereby impeding substrate binding and inhibiting the synthesis of histamine and tyramine. This research offers a technical solution for low-amine Huangjiu, references for BAs control in other fermented foods and agricultural by-product recycling, with academic and industrial significance.

本研究旨在探讨匍匐根霉JP1118对黄酒中生物胺（BAs）积累的抑制作用及其分子机制。采用UHPLC-Q-TOF-MS/MS技术分析OP与FOP代谢物的差异。通过黄酒发酵实验比较不同OP/FOP浓度对BAs生成的影响，并通过分子对接验证黄酮类成分与BAs合成相关脱羧酶之间的相互作用。结果表明，黄芪多糖中13种黄酮类化合物的含量是黄芪多糖的2倍以上。4 g/L黄芪多糖处理组对BAs的抑制作用最大，对组胺的抑制作用尤为显著。分子对接结果证实，FOP中有11种黄酮类化合物能稳定结合组氨酸脱羧酶（HDC）， 10种黄酮类化合物能稳定结合酪氨酸脱羧酶（TDC）。它们通过氢键和疏水相互作用占据酶的活性位点，从而阻碍底物结合，抑制组胺和酪胺的合成。本研究为低胺黄酒的生产提供了技术解决方案，为其他发酵食品中BAs的控制和农业副产品的循环利用提供了参考，具有一定的学术和工业意义。

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引用次数: 0

PoNoxA mediates the crosstalk between fungal immune signaling and antimicrobial metabolite biosynthesis to enhance pathogen defense and food preservation PoNoxA介导真菌免疫信号和抗菌代谢物生物合成之间的串音，以增强病原体防御和食品保存

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-11 DOI: 10.1016/j.lwt.2026.119137

Jiaqi Sun , Mengna Niu , Lianyan Yuan , Jinsheng Lin , Ping Xu , Lin Ma , Huiping Li , Qiang Wang , Shaoxuan Qu

Reactive oxygen species (ROS) generation by NADPH oxidases (NOXs) are critical for fungal physiology, but their roles in coordinating fungal metabolic byproducts and chemical defense are poorly understood. Using oyster mushroom (Pleurotus ostreatus) as a model, this study investigated the distinct functions of two NOXs (PoNoxA and PoNoxB) in defense against brown blotch disease (BBD) pathogen Pseudomonas tolaasii. PoNoxA overexpression significantly enhanced BBD resistance, while its silencing increases susceptibility. Integrated metabolomic and transcriptomic analyses uncovered that PoNoxA specially upregulated organooxygen compounds, fatty acyls, and terpenoid biosynthesis pathways. This coordination triggered the accumulation of three antimicrobial metabolites, 3-octanone, 1-octen-3-ol, and (−)-dihydrocarveol. These metabolites exhibited potent broad-spectrum antibacterial activity in vitro, inhibiting 93.9–99.5% of P. tolaasii and 62.8–99.5% of Escherichia coli growth, with IC₅₀ values ranging from 3.6 to 5.5 mM. Furthermore, external application of these metabolites to postharvest bananas and peppers extends shelf life by 4–6 days without altering sensory quality. Our results identify PoNoxA as a key regulator that bridges fungal immune activation to the biosynthesis of antimicrobial metabolites, and demonstrate the potential of these naturally derived compounds as effective and sustainable candidates to synthetic preservatives for agricultural disease management and food safety applications.

NADPH氧化酶（NOXs）产生活性氧（ROS）对真菌生理至关重要，但它们在协调真菌代谢副产物和化学防御中的作用尚不清楚。本研究以平菇（Pleurotus ostreatus）为模型，研究了两种NOXs （PoNoxA和PoNoxB）在抵御褐斑病（BBD）病原菌tolaas假单胞菌中的不同功能。PoNoxA过表达显著增强BBD抗性，而其沉默则增加易感性。综合代谢组学和转录组学分析发现，PoNoxA特别上调了有机氧化合物、脂肪酰基和萜类生物合成途径。这种协同作用引发了三种抗菌代谢物的积累，即3-辛酮、1-辛酮-3-醇和(-)-二氢卡维罗。这些代谢物在体外表现出较强的广谱抗菌活性，可抑制93.9 ~ 99.5%的托拉asii和62.8 ~ 99.5%的大肠杆菌生长，ic50值在3.6 ~ 5.5 mM之间。此外，将这些代谢物外用在香蕉和辣椒上可延长4 ~ 6天的保质期，且不会改变感官品质。我们的研究结果确定了PoNoxA是连接真菌免疫激活与抗菌代谢物生物合成的关键调节剂，并证明了这些天然衍生化合物作为农业疾病管理和食品安全应用的有效和可持续的合成防腐剂的潜力。NoxA（而不是NoxB）增强了P. ostreatus对BBD的抗性。NoxA衍生的真菌代谢产物具有强大的广谱抗菌活性。3-辛酮/1-辛烯-3-醇/(-)-二氢癸醇可延长香蕉和辣椒的保质期4-6天

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引用次数: 0

Characterization of electrospinned halloysite-curcumin active nanofiber films and its application in food preservation 电纺丝高岭石-姜黄素活性纳米纤维薄膜的表征及其在食品保鲜中的应用

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-03-01 Epub Date: 2026-02-19 DOI: 10.1016/j.lwt.2026.119182

Wen-jing Huang , Wen-hao Dai , Eric Oscar Amonsou , Guo-qin Yao , Yan-yu Liu , Jian-hong Zhang , Wei-ping Jin , Wang-yang Shen , Zhong-ze Hu , Zhan Wang , Meng Zhang , Qing-le Liang

Traditional food packaging materials are characterized by short preservation periods and inadequate mechanical properties. In this study, curcumin-loaded halloysite nanotubes (HNTs) were incorporated into polyvinyl alcohol (PVA), and active nanofiber films were fabricated via electrospinning. The encapsulation efficiency of curcumin-HNT composite at a 1:1 mass ratio was 13.8 ± 0.2%, with a drug loading capacity of 14.5 ± 0.2%. XRD analysis revealed a characteristic halloysite nanotube peak at 24.55°, while FTIR spectra confirmed successful incorporation through weakened bands in the 1510–1282 cm⁻¹ region. HNT incorporation enhanced curcumin thermal stability, increasing its decomposition temperature from 730 °C to 800 °C due to nanotubular confinement and structural interactions. The nanofiber films exhibited improved tensile strength, high moisture absorption (∼181%), and effective moisture-barrier properties. Further, the films demonstrated antioxidant, antibacterial, and pH-responsive colorimetric functions. Application studies on baked goods and fresh fruits showed improved water retention and frost resistance, reducing storage-related quality deterioration.

传统食品包装材料的特点是保鲜期短，机械性能不足。本研究将姜黄素负载的高岭土纳米管（HNTs）掺入聚乙烯醇（PVA）中，采用静电纺丝法制备了活性纳米纤维薄膜。在1:1质量比下，姜黄素- hnt复合物包封效率为13.8±0.2%，载药量为14.5±0.2%。XRD分析显示在24.55°处有一个特征性的高岭土纳米管峰，而FTIR光谱通过1510-1282 cm -1区域的弱波段证实了成功的掺入。由于纳米管约束和结构相互作用，加入HNT增强了姜黄素的热稳定性，将其分解温度从730°C提高到800°C。纳米纤维薄膜具有增强的拉伸强度、高吸湿性（~ 181%）和有效的防潮性能。此外，该薄膜还具有抗氧化、抗菌和ph响应比色功能。在烘焙食品和新鲜水果上的应用研究表明，它能提高保水性和抗冻性，减少与储存有关的品质劣化。•以高岭土纳米管作为姜黄素包封的有效载体。•采用静电纺丝法成功制备了姜黄素负载的活性纳米纤维薄膜。•纳米纤维薄膜具有较强的抗氧化和抗菌活性。•存储实验证实了纳米纤维薄膜在实际工业应用中的潜力。

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引用次数: 0

The effect of different modification methods on the structural and functional characteristics of corn bran 不同改性方法对玉米麸皮结构和功能特性的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-06 DOI: 10.1016/j.lwt.2026.119114

Yan Chen, Yifan Chen, Xu Li, Kexin Ye, Aimei Liao, Na Liu

In this study, steam explosion (SE), composite enzymatic hydrolysis (CE), and their sequential combination (SE + CE) were applied to modify corn bran (CB) to improve soluble dietary fiber (SDF) yield and functional properties. Both SE and CE significantly increased SDF content, raising it from 2.81% to 9.83% and 3.19%, respectively. Moreover, a mild SE treatment (1.0 MPa, 30 s) combined with subsequent enzymatic hydrolysis resulted in a notable synergistic effect, achieving an SDF content 113.39% greater than SE alone. In addition to enhancing SDF yield, the sequential SE + CE treatment markedly improved essential functional properties, especially water-holding capacity (WHC) and cholesterol adsorption capacity (CAC), highlighting its considerable potential for use in functional foods. Microscopic and physicochemical analyses revealed that the combined treatment disrupted cell wall integrity, reduced particle size, and increased the exposure of hydrophilic sites, thereby enhancing hydration and adsorption capacities. Consequently, modified CB exhibited improved water- and oil-holding capacities, adsorption of glucose and cholesterol, as well as binding of sodium cholate and nitrite. Overall, these results demonstrate that the SE + CE strategy is an effective approach to enhancing the nutritional and functional value of CB for potential application in functional foods.

本研究采用蒸汽爆炸（SE）、复合酶解（CE）及其顺序组合（SE + CE）对玉米皮（CB）进行改性，以提高可溶性膳食纤维（SDF）的产量和功能性能。SE和CE显著提高了SDF含量，分别由2.81%提高到9.83%和3.19%。此外，温和的SE处理（1.0 MPa, 30 s）结合随后的酶解产生了显著的协同效应，SDF含量比单独SE高113.39%。除提高SDF产率外，连续的SE + CE处理还显著提高了基本功能特性，特别是持水能力（WHC）和胆固醇吸附能力（CAC），突出了其在功能食品中的巨大应用潜力。显微和物理化学分析表明，联合处理破坏了细胞壁的完整性，减小了颗粒大小，增加了亲水性位点的暴露，从而增强了水合作用和吸附能力。因此，改性后的CB具有更好的持水和持油能力，对葡萄糖和胆固醇的吸附能力，以及对胆酸钠和亚硝酸盐的结合能力。综上所述，SE + CE策略是提高邻苯二甲酸乙酯营养和功能价值的有效途径，具有在功能食品中的潜在应用价值。

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引用次数: 0

Antibacterial activity and mechanism of mustard essential oil against Pseudomonas fluorescens and Shewanella putrefaciens 芥菜精油对荧光假单胞菌和腐坏希瓦氏菌的抑菌活性及抑菌机理

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-11 DOI: 10.1016/j.lwt.2026.119150

Yuhan Su, Liangyan Hu, Han Jiang, Ying Wen, Zhe Li, Tiemin Xie, Yifan Zhang, Minpeng Zhu, Guohua Qiao, Fei Lu

Pseudomonas fluorescens and Shewanella putrefaciens are common foodborne pathogens found in aquatic products. The antibacterial efficacy and mechanism of action of mustard essential oil (MEO), which is primarily composed of allyl isothiocyanate (AITC), remain incompletely understood. In this study, we investigated the antibacterial activity of MEO against two bacterial species and explored its mode of action by determining bacterial growth, cellular integrity, metabolomic profiles, and molecular interactions. MEO inhibited the growth of both bacteria, and after 8 h of 2MIC MEO treatment, the electrical conductivity of P. fluorescens and S. putrefaciens increased by 9.028-fold and 11.17-fold, respectively. Metabolomic analyses revealed that MEO significantly altered intracellular metabolite abundances, interrupted the tricarboxylic acid cycle and amino acid metabolism, and inhibited key enzymes. Molecular docking confirmed the specific binding affinities between MEO and key enzymes. In conclusion, MEO exhibits significant potential as an antibacterial agent for controlling the contamination of aquatic products.

荧光假单胞菌和腐烂希瓦氏菌是常见的食源性致病菌，存在于水产品中。以异硫氰酸烯丙酯（AITC）为主要成分的芥菜精油（MEO）的抑菌作用机理尚不完全清楚。在这项研究中，我们研究了MEO对两种细菌的抗菌活性，并通过测定细菌生长、细胞完整性、代谢组学特征和分子相互作用来探索其作用模式。MEO对两种细菌的生长均有抑制作用，经2MIC MEO处理8 h后，P. fluorescens和S. putrefaciens的电导率分别提高9.028倍和11.17倍。代谢组学分析显示，MEO显著改变了细胞内代谢物丰度，中断了三羧酸循环和氨基酸代谢，并抑制了关键酶。分子对接证实了MEO与关键酶的特异性结合亲和力。综上所述，MEO在控制水产品污染方面具有重要的抗菌潜力。

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引用次数: 0

Volatile profile and aroma development in steamed green tea flakes using the Tencha processing procedure 用天茶工艺蒸熟绿茶片的挥发性特征和香气发展

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-01-29 DOI: 10.1016/j.lwt.2026.119079

Zixin Ni, Yiqin Chen, Hongjing Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou

This study investigated volatile changes during the industrial-scale production of steamed green tea flakes (Camellia sinensis from Meitan, Guizhou, China) using the Tencha processing procedure. Using headspace solid-phase microextraction gas chromatography-mass spectrometry, relative odor activity value analysis, quantitative descriptive analysis and aroma recombination/omission assays, we identified 247 volatile compounds, with 26 key odorants significantly shaping the aroma. Among them, (E)-6-nonenal (nutty), phenethyl isovalerate (floral), and thiophene-2-methanethiol (roasted) exhibited the highest aroma contributions. Steam fixation induced a marked loss (84.79 %) in volatiles, while secondary oven drying enhanced the formation of terpenoids, esters, and aldehydes. Terpenoids and aldehydes were predominantly associated with floral, fresh, and woody notes via the terpenoid, and lipid oxidation pathways; esters imparted fruity and sweet nuances; and heterocyclic Maillard byproducts conferred roasted characteristics. These findings offer a basis for optimizing industrial processing to enhance the quality and utility of tea flakes in food applications.

本研究考察了采用天茶工艺在工业规模生产蒸绿茶片（产自中国贵州湄滩）过程中挥发物的变化。通过顶空固相微萃取气相色谱-质谱分析、相对气味活性值分析、定量描述分析和香气重组/遗漏分析，我们鉴定出247种挥发性化合物，其中26种关键气味物质对香气有显著影响。其中，(E)-6-壬烯醛（坚果）、异戊酸苯乙酯（花）和噻吩-2-甲硫醇（烤）的香气贡献最大。蒸汽固定导致挥发物明显减少（84.79%），而二次烘箱干燥促进了萜类、酯类和醛类的形成。萜类和醛类主要通过萜类和脂质氧化途径与花、鲜和木本气味相关；酯类赋予水果和甜味的细微差别；和杂环美拉德副产品赋予烘烤特性。研究结果为优化工业加工工艺，提高茶片在食品中的质量和效用提供了依据。

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引用次数: 0

Effect of varying combinations of pre-treatment and drying methods on the quality of chili pepper product 不同预处理和干燥方法组合对辣椒制品品质的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-01-31 DOI: 10.1016/j.lwt.2026.119111

Weijie Gu , Zhe Gao , Uğur Yegül , Marinich Net , Xianghong Wang , Si Mi

This work was to develop a processing strategy that simultaneously optimizes the drying time and quality of dried products. The fresh chili pepper was assigned into eight groups, being hot-air drying, CaCl₂ + hot-air drying, freezing + hot-air drying, CaCl₂ + freezing + hot-air drying, vacuum drying, CaCl₂ + vacuum drying, freezing + vacuum drying, and CaCl₂ + freezing + vacuum drying (Ca × FVD). Results showed that Ca × FVD had relatively better drying performance with moderate drying rate, rehydration capacity (1.31), water-holding capacity (3.66), and the largest expansion force (4.00 mL/g). Swebull2 was determined as the optimal model to predict the drying process of chili pepper. The dried chili pepper from Ca × FVD group maintained the color quality (L∗ = 43.43, a∗ = 38.90, b∗ = 23.73, and ΔE = 4.26) similar to the fresh samples and alleviated the loss of nutrients. The flavor of Ca × FVD product was featured by baking and nutty. Metabolomics analyses revealed that Ca × FVD could exert positive influences mainly via maintaining cell integrity, inhibiting oxidation and regulating Maillard reaction. All data suggest Ca × FVD has the potential to be a workable approach for manufacturing high-quality dried chili pepper.

这项工作是制定一种加工策略，同时优化干燥时间和干燥产品的质量。将新鲜辣椒分为热风干燥、CaCl2 +热风干燥、冷冻+热风干燥、CaCl2 +冷冻+热风干燥、真空干燥、CaCl2 +真空干燥、冷冻+真空干燥、CaCl2 +冷冻+真空干燥（Ca × FVD） 8组。结果表明，Ca × FVD具有较好的干燥性能，干燥速率适中，复水能力为1.31，持水量为3.66，膨胀力最大，为4.00 mL/g。确定Swebull2为预测辣椒干燥过程的最优模型。Ca × FVD处理后的干辣椒保持了与新鲜样品相似的色质（L∗= 43.43,a∗= 38.90,b∗= 23.73，ΔE = 4.26），并减轻了营养成分的损失。Ca × FVD产品具有烘烤和坚果风味。代谢组学分析表明，Ca × FVD主要通过维持细胞完整性、抑制氧化和调节美拉德反应发挥积极作用。所有数据表明，Ca × FVD有可能成为一种生产高质量干辣椒的可行方法。

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引用次数: 0

Impact of pH shifting on structural and emulsifying characteristics of whey protein isolate amyloid fibrils pH变化对乳清分离蛋白淀粉样原纤维结构和乳化特性的影响

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119124

Caiyun Cheng , Qian Xu , Yang Li , Eric Haubruge , Ning Liao , Guangsu Zhu , Kunlun Liu

Whey protein isolate amyloid fibrils (WPIFs) were prepared via acidic thermal treatment at pH 2.0, 85 °C for10 h. The aim was to investigate the influence of different pH values (2.0–8.0) on the structural features of WPIFs and emulsifying properties of WPIFs-stabilized Pickering emulsions. Thioflavin T (ThT) fluorescence confirmed WPIFs formation at pH 2.0. Transmission electron microscopy (TEM) and atomic force microscopy (AFM) revealed that WPIFs maintained long fibrils at pH 2.0–3.0, whereas short fibrils were observed at pH 7.0–8.0. At pH 4.0–6.0, WPIFs underwent aggregation which resulted in increased particle size and decreased zeta potential, with the most distinct aggregates forming at pH 5.0. The structure of WPIFs affected by pH changes determined the emulsification of WPIFs Pickering emulsions. Specifically, WPIFs at pH 5.0 exhibited relatively low emulsifying activity index (EAI) of 14.84 ± 0.37 m²/g and high emulsifying stability index (ESI) of 93.25 ± 1.54%. WPIFs Pickering emulsion at pH 5.0 showed increased droplet sizes and enhanced viscoelasticity. The results indicated that the emulsifying properties of WPIFs Pickering emulsions were dependent on the structural features of WPIFs. These findings provide valuable insights into the pH-dependent structural regulation of WPIFs and highlight the application prospects of amyloid fibril-stabilized Pickering emulsions.

以乳清分离蛋白淀粉样原纤维（wpif）为原料，在pH 2.0、85℃条件下进行酸性热处理10 h，研究不同pH值（2.0 ~ 8.0）对wpif结构特征及稳定wpif的Pickering乳状液乳化性能的影响。硫黄素T （ThT）荧光证实在pH 2.0下wpif形成。透射电镜（TEM）和原子力显微镜（AFM）观察发现，在pH值为2.0 ~ 3.0时，wpif保持长原纤维，而在pH值为7.0 ~ 8.0时，wpif保持短原纤维。在pH 4.0 ~ 6.0时，wpif发生聚集，导致粒径增大，zeta电位降低，其中pH 5.0时形成的聚集最为明显。pH变化对wpif结构的影响决定了wpif皮克林乳剂的乳化效果。其中，pH 5.0时wpif的乳化活性指数（EAI）较低，为14.84±0.37 m2/g，乳化稳定性指数（ESI）较高，为93.25±1.54%。pH为5.0时，WPIFs Pickering乳状液的液滴尺寸增大，粘弹性增强。结果表明，wpif皮克林乳剂的乳化性能取决于wpif的结构特征。这些发现为wpif的ph依赖性结构调控提供了有价值的见解，并突出了淀粉样蛋白原纤维稳定的皮克林乳剂的应用前景。

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引用次数: 0

Improved in vitro digestive stability of epicatechins in green tea infusion fermented by kombucha SCOBY 康普茶SCOBY发酵绿茶冲剂中表儿茶素体外消化稳定性的提高

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-10 DOI: 10.1016/j.lwt.2026.119142

Kamil Królak , Edyta Kordialik-Bogacka , Sylwia Ścieszka , Benno F. Zimmermann

The functional potential of green tea infusion appears limited by the gastrointestinal instability of epicatechins. This study investigated the effect of kombucha fermentation on the in vitro digestive recovery of epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG). Green tea infusion was fermented for 7 days with a symbiotic culture of bacteria and yeasts (kombucha SCOBY) composed of Brettanomyces bruxellensis, Komagataeibacter rhaeticus, Gluconobacter oxydans, and Levilactobacillus brevis, and subsequently subjected to simulated gastrointestinal digestion. Epicatechin profiles were analyzed by HPLC before and after digestion, with non-fermented infusion serving as the reference. Fermentation resulted in a minor loss of total epicatechins (5 %) but caused a significant increase in EGC content. Most importantly, total epicatechin digestive recovery was substantially higher in kombucha (63 %) compared to the non-fermented green tea infusion (29 %), with the greatest improvements observed for EGCG and EGC. FRAP and TPC analyses were used to evaluate the stabilizing effect of the fermented matrix. Together, these findings enhance our understanding of the health-promoting potential of kombucha beverages.

绿茶输注的功能潜力似乎受到胃肠不稳定的表儿茶素的限制。本实验研究了康普茶发酵对表儿茶素（EC）、没食子儿茶素（EGC）、没食子儿茶素没食子酸酯（ECG）和没食子儿茶素没食子酸酯（EGCG）体外消化回收率的影响。用由bruxellbrettanomyces bruxellensis、komagataebacter rhaeticus、Gluconobacter oxydans和leilactobacillus short组成的细菌与酵母（kombucha SCOBY）共生培养物发酵绿茶7 d，然后进行模拟胃肠道消化。以未发酵输注为对照，采用高效液相色谱法分析消化前后表儿茶素谱。发酵导致总表儿茶素的少量损失（5%），但导致EGC含量显著增加。最重要的是，与未发酵的绿茶冲剂（29%）相比，康普茶的总表儿茶素消化回收率（63%）要高得多，其中EGCG和EGC的改善最大。采用FRAP和TPC分析评价发酵基质的稳定效果。总之，这些发现增强了我们对康普茶饮料促进健康潜力的理解。

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引用次数: 0

Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate: multi-scale structural, physicochemical and digestive properties 球磨对脂肪酶催化合成阿魏酸淀粉的影响：多尺度结构、理化和消化性质

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119102

Tianyu Cui , Lirui Sun , Yue Li , Jinhui Xie , Haixin Bi , Yan Wang , Chungu Xia , Jiaying Xin

Ball milling enhanced enzyme catalysis is a novel biocatalytic and conversion technology that offers significant potential for development in the food manufacturing industry due to its high efficiency and environmental friendliness. This study aims to investigate the effects of ball milling on lipase-catalyzed synthesis of starch ferulate (SF), focusing on multi-scale structure, physicochemical properties, and digestive characteristics. The results indicate that ball milling enhanced lipase-catalyzed treatment effectively disrupts the dense granular structure of starch, reducing its particle size distribution (425.4 ± 5.50 nm to 226.8 ± 10.18 nm), relative crystallinity (42.21 ± 1.24 to 13.27 ± 1.53), short-range ordered structure (1.69 ± 0.017 to 0.38 ± 0.17), and double helix structure (1.25 ± 0.035 to 0.84 ± 0.010). As well, the gelatinization temperature and viscosity of SF prepared by ball milling enhanced lipase-catalyzed treatment were significantly decreased, and the anti-aging property and the content of resistant starch (8.48 ± 0.52 to 24.83 ± 0.91) were significantly increased. These results provide both a new insight into the preparation methods for phenolic acid-modified starch and facilitate the development of low-viscosity, processing-stable, functional starch products and starch gels.

球磨强化酶催化是一种新型的生物催化和转化技术，由于其高效、环保的特点，在食品制造业中具有很大的发展潜力。本研究旨在研究球磨对脂肪酶催化合成淀粉阿魏酸酯（淀粉阿魏酸酯）的影响，重点研究其多尺度结构、理化性质和消化特性。结果表明，球磨增强的脂肪酶催化处理有效地破坏了淀粉的致密颗粒结构，使其粒径分布（425.4±5.50 nm至226.8±10.18 nm）、相对结晶度（42.21±1.24至13.27±1.53）、近程有序结构（1.69±0.017至0.38±0.17）和双螺旋结构（1.25±0.035至0.84±0.010）减小。同时，球磨强化脂酶催化制备的SF的糊化温度和黏度显著降低，抗老化性能和抗性淀粉含量（8.48±0.52 ~ 24.83±0.91）显著提高。这些研究结果为酚醛酸变性淀粉的制备方法提供了新的思路，并促进了低粘度、加工稳定、功能淀粉产品和淀粉凝胶的开发。

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引用次数: 0