LWT - Food Science and Technology最新文献

{"title":"Postbiotics for improving food quality and safety: From mechanistic insights to industrial applications","authors":"Sarika Vishnu Pawar,&nbsp;Shlomo Sela Saldinger,&nbsp;Moshe Shemesh","doi":"10.1016/j.lwt.2026.119066","DOIUrl":"10.1016/j.lwt.2026.119066","url":null,"abstract":"<div><div>Growing consumer demand for nutritious, safe, and sustainable foods is accelerating the shift toward green preservation technologies and bio-based additives. Among natural microbial derivatives, postbiotics—the non-viable microbial cells, metabolites, and cell components released after cell lysis—are emerging as stable and safe bioprotective agents. Unlike live probiotics or prebiotics, postbiotics are environmentally resilient, free from infectivity risks, and retain their functional bioactivity under industrial processing conditions. Their antimicrobial, antioxidant, and immunomodulatory properties support their broad application in food safety enhancement and biopreservation. This review brings together current insights into the composition, bioactivity, and functionality of postbiotics across diverse food systems, emphasizing recent advances in their characterization and quantification and our understanding of the mechanisms by which they act. It also critically evaluates major challenges related to strain specificity, substrate influences, analytical standardization, regulatory alignment, and mechanistic insights regarding postbiotic functionality, underscoring key scientific research gaps that must be addressed to enable their full-scale industrial adoption. Despite these limitations, postbiotics offer a promising, sustainable alternative for food safety and preservation and warrant further in-depth research and development to enable their successful commercialization.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119066"},"PeriodicalIF":6.6,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality of farmed Atlantic halibut (Hippoglossus hippoglossus); a comparative study of sub-chilling in refrigerated saltwater vs traditional ice chilling","authors":"Trond Løvdal ,&nbsp;Frida Bårdsen ,&nbsp;Bjørn Tore Rotabakk ,&nbsp;Atle Foss ,&nbsp;Børre Erstad ,&nbsp;Bjorn Roth","doi":"10.1016/j.lwt.2026.119057","DOIUrl":"10.1016/j.lwt.2026.119057","url":null,"abstract":"<div><div>Atlantic halibut (<em>Hippoglossus hippoglossus</em>) were slaughtered and sub-chilled in refrigerated seawater (˗1.5 °C) for 24 h prior to packaging in expanded polystyrene (EPS) boxes with or without ice. These were compared to halibut traditionally packaged directly in EPS boxes with ice, without prior sub-chilling. All boxes were stored at 4 °C for 24 h and thereafter at 0 °C. The microbial growth in halibut flesh was analysed by traditional plate count methods and skin samples were analysed for total bacteria and selected spoilage bacteria by quantitative Polymerase Chain Reaction. Quality Index Method (QIM) was performed on whole halibut as a proxy for sensorial quality. After 21 days of storage, total bacteria count in traditionally iced halibut was log 7.07 colony forming units (cfu) per gram, significantly higher than both sub-chilled groups; 5.60 (without ice) and 5.56 cfu/g (with ice). Hence, microbial shelf-life for both sub-chilled groups were estimated to 23 days, compared to 17 days for traditionally stored halibut, based on linear regression for reaching log 6 bacteria per gram. QIM-analysis after 22 days of storage revealed that sub-chilled halibut had significantly lower QIM-score than traditionally iced halibut. This included smell, physical appearance (eyes and skin), and mucus.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119057"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of air frying instead of deep frying on the quality and crust characteristics of French fries","authors":"Yunyun Zheng ,&nbsp;Rana Muhammad Aadil ,&nbsp;Guanyu Fang ,&nbsp;Qingjian Shen ,&nbsp;Zhiping He ,&nbsp;Xingquan Liu ,&nbsp;Cheng Zhang","doi":"10.1016/j.lwt.2026.119059","DOIUrl":"10.1016/j.lwt.2026.119059","url":null,"abstract":"<div><div>The widespread consumption of French fries across diverse global populations is tempered by notable health concerns associated with their high oil content. This study investigated the impact of air frying, as an alternative to deep frying, on the quality and crust characteristics of French fries. In addition, differences in heat and mass transfer efficiency between air and deep frying were analyzed using the effective moisture diffusion coefficient (<em>D</em>_<em>eff</em>), microstructural observations, and crust characteristics. The results indicated that compared with the oil content of 44.8 % obtained from deep frying, air frying (140 °C) for 5–25 min resulted in an oil content of ∼1.2 %. Furthermore, fries air fried for 20 min exhibited comparable moisture content (54.14 %), color, and texture to deep-fried (180 °C, 4 min) fries. Further analysis revealed that although the <em>D</em>_<em>eff</em> during deep frying was five times higher than that during air frying (1.7184 × 10−7 m²/s), no significant difference was observed in the crust characteristics between the two frying methods. Consequently, these findings provide valuable insights to inform the development of effective strategies for substituting deep frying with air frying during the preparation of low-fat fried potato products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119059"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of a novel corn gluten meal hydrolysate against Helicobacter pylori: Structural characterization, screening and anti-adhesive mechanism analysis","authors":"Guanlong Li ,&nbsp;Yongchao Xie ,&nbsp;Quanxin Wang ,&nbsp;Zhengfei Miao ,&nbsp;Zhe Wang ,&nbsp;Xiaolan Liu ,&nbsp;Xiqun Zheng","doi":"10.1016/j.lwt.2026.119061","DOIUrl":"10.1016/j.lwt.2026.119061","url":null,"abstract":"<div><div>In recent years, the number of people infected with <em>Helicobacter pylori</em> has increased rapidly, which has become a serious public health problem. Although the effect of antibiotic treatment is remarkable, the emergence of strain resistance and side effects associated with antibiotic use highlight the need to develop safe and novel adjunctive methods for the prevention and treatment of <em>H. pylori</em>. In this study, a novel corn gluten meal hydrolysate with high anti-adhesive activity against <em>H. pylori</em> and peptide recovery was prepared. First, the corn gluten meal was hydrolyzed with Neutrase, and the resulting Neutrase hydrolysate (CGMH₁) and precipitate were collected via centrifugation. Then, the precipitate was used as raw material and further hydrolyzed with Alcalase to yield the hydrolysate (CGMH₂). The combination of CGMH₁ and CGMH₂ yielded the hydrolysate (CGMH₄), which exhibits potent anti-adhesive activity against <em>H. pylori</em> and high peptide recovery. The anti-adhesive activity and peptide recovery rate of CGMH₄ were 45.86 ± 0.35 % and 72.01 %, respectively, which lays a solid technical foundation for the subsequent development of CGMH₄-based products. Superdex peptide gel chromatographic separation of CGMH₄ revealed that fractions less than 1 kDa had the best anti-adhesive activity. Based on the affinity specificity between peptides and <em>H. pylori</em> adhesins, 207 peptide sequences with potential anti-adhesive effects against <em>H. pylori</em> were isolated and identified from the less than 1 kDa fraction. Through the physicochemical properties of the identified peptides combined with molecular docking analysis, nine peptide sequences were further screened. Visual analysis results demonstrated that the binding energy between the screened peptides and adhesins was stronger, with hydrogen bonds and hydrophobic interactions serving as the primary driving forces for their binding. In addition, the screened peptides mainly bind to the active center of <em>H. pylori</em> adhesins and inhibit the interaction between these adhesins and gastric mucosal epithelial cell receptors via occupying the active site, which constitutes the primary mechanism underlying the anti-adhesive activity of CGMH₄. This study provides a new strategy for the prevention and treatment of <em>H. pylori</em> infection.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119061"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fermented beverages enriched with quinoa or chestnut–persimmon: Nutritional, functional, and anti-nutritional assessment","authors":"Giorgia Secchi ,&nbsp;Adineh Tajmousavilangerudi ,&nbsp;Chiara Viretto ,&nbsp;Ali Zein Alabiden Tlais ,&nbsp;Andrea Angeli ,&nbsp;Urska Vrhovsek ,&nbsp;Federico Brigante ,&nbsp;Martina Moretton ,&nbsp;Emanuela Betta ,&nbsp;Iuliia Khomenko ,&nbsp;Franco Biasioli ,&nbsp;Pavel Solovyev ,&nbsp;Luana Bontempo ,&nbsp;Andrea Mancini ,&nbsp;Elena Franciosi","doi":"10.1016/j.lwt.2026.119054","DOIUrl":"10.1016/j.lwt.2026.119054","url":null,"abstract":"<div><div>In this study, chestnut-persimmon and quinoa flours were used to formulate non-dairy beverages (CNP and Q, respectively) fermented with a strain of <em>Lacticaseibacillus casei</em>. Fermentability (microbial counts and pH) and biochemical, polyphenolic, volatile, and nutritional profiles were evaluated using ¹H NMR, UPLC-QqQ-MS/MS, and HS-SPME/GC-MS. Both matrices sustained high LAB viability and stable acidification, confirming their suitability as fermentation substrates. NMR spectroscopy revealed matrix-dependent metabolic shifts: CNP beverages retained higher sugar levels and accumulated methanol and scyllo-inositol, whereas Q beverages exhibited enhanced nucleotide release. Lactic and acetic acids increased in both beverages. Among the 21 phenolic compounds identified, chlorogenic acid isomers, mainly derived from black carrot, were predominant. Total polyphenols content remained above 80 % of baseline values, with greater stability observed in CNP, while Q retained a more diversified flavonoid profile. VOC analysis showed suppression of aldehydes in fermented CNP, associated with reduced grassy notes, whereas fermented Q accumulated lipid-derived alcohols and fatty acids, resulting in more pronounced earthy and fatty aromas. Fermentation reduced anti-nutritional factors and improved <em>in vitro</em> protein digestibility, particularly in CNP. Overall, these findings demonstrated that both beverages are highly fermentable, nutritionally advantageous, and compositionally distinct, offering gluten-free, nutrient-rich options with complementary functional properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119054"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of proteases combined with heat treatment for protein stabilisation of white wines improves their foaming properties","authors":"Nadia Gregori ,&nbsp;Jordi Gombau ,&nbsp;Arnau Just-Borràs ,&nbsp;Dolores Pérez ,&nbsp;Jose Maria Heras ,&nbsp;Fernando Tarin ,&nbsp;Francesca Fort ,&nbsp;Joan Miquel Canals ,&nbsp;Fernando Zamora","doi":"10.1016/j.lwt.2026.119055","DOIUrl":"10.1016/j.lwt.2026.119055","url":null,"abstract":"<div><div>In this study we evaluate the effectiveness of combining protease treatment with heat treatment as an alternative method to bentonite fining for achieving protein stability in white wines. Our results demonstrate that protease treatment can achieve complete protein stability or, at least, substantially reduce the amount of bentonite needed in highly unstable varieties such as Muscat of Alexandria. This reduction or even elimination of the amount of bentonite required mitigates its adverse effects. In addition to its role in achieving protein stability, protease treatment significantly enhances both the foamability (HM) and foam stability (HS) of wines. Notably, these improvements persist even when protease treatment is followed by bentonite fining. These enhancements offer a considerable advantage in the production of sparkling wines, especially in regions or with grape varieties that inherently produce base wines with limited foaming potential. Protease treatment could therefore play a valuable role in optimising the sensory and textural qualities of sparkling wines, thereby expanding production possibilities particularly in regions or with grape varieties that typically yield base wines with limited foaming capacity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119055"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insight into the influence of tamarind seed polysaccharides on the rheological, structural properties and digestibility of wheat flour","authors":"Qi Cui ,&nbsp;Haoming Sun ,&nbsp;Haotian Yin ,&nbsp;Junjie Yi ,&nbsp;Huang Zhang ,&nbsp;Xueming Xu ,&nbsp;Yongshuai Ma","doi":"10.1016/j.lwt.2026.119025","DOIUrl":"10.1016/j.lwt.2026.119025","url":null,"abstract":"<div><div>This study examined the effect of various concentrations of tamarind seed polysaccharides (TSP) on the structural and rheological properties, as well as the digestibility of wheat flour. Scanning electron microscopy images revealed key structural differences: the starch granules appeared smooth and spherical, embedded within a continuous gluten network without TSP. However, with the addition of TSP, the surface of starch granules became rough and irregularly polygonal, with threads and tangles appearing around them. Rheological measurements showed that increasing TSP concentration: the values of G′ and G″ increased, indicating enhanced dough strength and viscoelasticity. During creep-recovery testing, the maximum recovery decreased from 2.807 × 10⁻³ Pa⁻¹ to 7.45 × 10⁻⁴ Pa⁻¹, reducing the dough's ability to recover its shape after deformation. Furthermore, TSP addition increased the resistant starch (RS) content of the wheat flour, rising slightly from approximately 11.04 g/100 g–13.80 g/100 g. These findings demonstrate that TSP substantially modifies the physicochemical and structural properties of wheat dough. These changes particularly the improved dough strength and increased resistant starch content, suggest potential for TSP in developing food products with tailored textures and enhanced nutritional benefits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119025"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of co-fermentation of Pediococcus pentosaceus LWQ1 sourdough and commercial yeast on the quality and flavor of Chinese steamed bread","authors":"Liao Mao ,&nbsp;Yongxin Liu ,&nbsp;Ruiyan Zhang ,&nbsp;Zhengli Guo ,&nbsp;Na Ji ,&nbsp;Lei Dai ,&nbsp;Qingjie Sun ,&nbsp;Tongjie Liu ,&nbsp;Yang Li","doi":"10.1016/j.lwt.2026.119039","DOIUrl":"10.1016/j.lwt.2026.119039","url":null,"abstract":"<div><div>Sourdough is a traditional starter for Chinese steamed bread (CSB), contributing to its quality and flavor. However, the microbial complexity of sourdough poses challenges for standardized production. Therefore, isolating dominant strains to develop defined starter cultures has become a key strategy, improving CSB quality, and ensuring flavor consistency. <em>Pediococcus pentosaceus</em> is one of the dominant lactic acid bacteria in sourdough, yet its application in CSB remains limited. In this study, the effects of sourdough co-fermented with commercial yeast on the quality and flavor of CSB were investigated. Compared with CSB prepared with commercial yeast alone, sourdough fermented with <em>P. pentosaceus</em> LWQ1 significantly increased the specific volume and the levels of immobilized and free water, without significant alterations in textural properties. Scanning electron microscopy and confocal laser scanning microscopy revealed that sourdough disrupted the continuity of the gluten network, resulting in increased dough expansion and specific volume. Flavor analysis identified 55 volatile compounds, with 1-nonen-3-one contributing most significantly to the flavor profile. Compared with CSB fermented with <em>Limosilactobacillus reuteri</em>, LWQ1-CSB exhibited a flavor profile more similar to the yeast-only control. This study provides a reference for the application of <em>P. pentosaceus</em> sourdough in CSB production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119039"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of a new PMA-qPCR method for quantification of four viable lactic acid bacteria species based on novel molecular markers","authors":"Jian Wu ,&nbsp;Ling Chen ,&nbsp;Xinyu Zhao ,&nbsp;Jiyun Ling ,&nbsp;Weipeng Guo ,&nbsp;Meiqing Deng ,&nbsp;Tingting Liu ,&nbsp;Tingting Liang ,&nbsp;Ning Yang ,&nbsp;Huiyuan Chen ,&nbsp;Qingping Wu ,&nbsp;Yuwei Wu ,&nbsp;Shuhong Zhang","doi":"10.1016/j.lwt.2026.119064","DOIUrl":"10.1016/j.lwt.2026.119064","url":null,"abstract":"<div><div>The recovery and quantification of viable probiotic cells from food samples are essential for verifying product efficacy and quality. The traditional culture methods are time-consuming and laborious. In this study, 998 genomic sequences of LAB were analyzed and four novel species-specific molecular markers were mined for <em>Limosilactobacillus reuteri</em>, <em>Lacticaseibacillus rhamnosus</em>, <em>Lacticaseibacillus paracasei</em>, and <em>Lactobacillus acidophilus</em>. The specificity of the genetic markers was evaluated using 15 LAB species. A new Propidium Monoazide-qPCR (PMA-qPCR) assay was developed to quantify four viable LAB species. The optimal PMA conditions were 40 μmol/L with 30 min of light exposure, 20 μmol/L with 20 min, 30 μmol/L with 20 min, and 30 μmol/L with 25 min for <em>L. reuteri</em>, <em>L. rhamnosus</em>, <em>L. paracasei</em>, and <em>L. acidophilus</em>, respectively. Four quantitative standard curves were established, demonstrating a robust correlation (<em>R</em>^<em>2</em> &gt; 0.99) with viable cell counts over an extensive concentration range (10³–10⁸ CFU/mL). The detection limits were 8.45 × 10³ CFU/mL, 4.30 × 10² CFU/mL, 7.40 × 10³ CFU/mL, and 1.32 × 10² CFU/mL of pure culture for <em>L. reuteri</em>, <em>L. rhamnosus</em>, <em>L. paracasei</em>, and <em>L. acidophilus</em>, respectively. In 59 actual probiotic products, there was no significant difference between the results of PMA-qPCR and the traditional culture method (<em>P &gt;</em> 0.05). The assay can accurately quantify viable bacteria in probiotic products within approximately 3 h and holds great promise for quality-control applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119064"},"PeriodicalIF":6.6,"publicationDate":"2026-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted enzymatic extraction, characteristics, and biological activities of Benincasa hispida peel polysaccharides and their metal complexes","authors":"Cui Yang ,&nbsp;Ruizhan Chen ,&nbsp;Shujun Luo ,&nbsp;Dongxue Li ,&nbsp;Helong Bai ,&nbsp;Wenjing Wu ,&nbsp;Yongtang Wang ,&nbsp;Mingze Gong","doi":"10.1016/j.lwt.2026.119044","DOIUrl":"10.1016/j.lwt.2026.119044","url":null,"abstract":"<div><div>As an abundant agricultural by-product, <em>Benincasa hispida</em> (BH) peels hold untapped potential as a polysaccharide source, yet their composition, functional properties, and modification strategies remain underinvestigated. In contrast, research on polysaccharide-metal complexes lacks systematic comparisons of metal ion-specific effects. In this study, an acidic polysaccharide (UE-BHPP-2) was obtained via an ultrasound-assisted enzymatic extraction (UE) method, enhanced yields by 316.57 % over traditional heat reflux extraction. Polysaccharide complexes with zinc (UE-BHPP-2-Zn), iron (UE-BHPP-2-Fe), and selenium (UE-BHPP-2-Se) were prepared, with metal contents of 12.09 ± 1.95, 92.30 ± 5.04, and 0.94 ± 0.04 mg/g, respectively. The results showed that the complexes exhibit metal-specific antioxidant and hypoglycemic activities. At a concentration of 5 mg/mL, the ⋅OH scavenging activity and α-amylase inhibitory activity of the UE-BHPP-2-Zn complex were increased by 17.0 % and 2.83 %, respectively, compared with those of UE-BHPP-2. Furthermore, the complexes demonstrated good potential for trace element delivery in simulated digestion. This study confirms that metal ion complexation serves as a highly efficient strategy for polysaccharide functionalization, thereby offering a novel approach to the development of bifunctional materials that integrate dual properties of biological activity and trace element supplementation capacity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119044"},"PeriodicalIF":6.6,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}