Quinoa is an Andean grain with high nutritional potential. This study evaluated the synergistic impact of a sequential, two-step fermentation followed by-on quinoa flour (QF) properties, with a primary focus on enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14 % and 16 % feed moisture. In vitro assays assessed mineral accessibility. Both fermentation and extrusion enhanced the accessibility of iron, zinc, and calcium. Extrusion alone improved de accessibility of Fe, Zn, and Ca by 31–78 %, while a combined processing method of fermentation and extrusion enhanced accessibility by 160–445 %. The extrusion process gelatinized the starch, thus altering the water absorption, and the pasting-, and solubility properties. The color parameters were also affected by both the extrusion and fermentation processes and the combination of both processes. In conclusion, fermentation and extrusion improved QF characteristics, yielding extrudates with enhanced mineral accessibility and modified pasting properties (gelatinization), with a great potential for new and innovative food applications.
{"title":"Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility","authors":"Jenny Mérida-López , Raquel Antezana-Gomez , Vanesa Castro-Alba , Jeanette Purhagen , Cinthia Carola Rojas , Daysi Perez-Rea","doi":"10.1016/j.lwt.2026.119004","DOIUrl":"10.1016/j.lwt.2026.119004","url":null,"abstract":"<div><div>Quinoa is an Andean grain with high nutritional potential. This study evaluated the synergistic impact of a sequential, two-step fermentation followed by-on quinoa flour (QF) properties, with a primary focus on enhancing <em>in vitro</em> mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with <em>Lactobacillus plantarum</em> were extruded at 14 % and 16 % feed moisture. <em>In vitro</em> assays assessed mineral accessibility. Both fermentation and extrusion enhanced the accessibility of iron, zinc, and calcium. Extrusion alone improved de accessibility of Fe, Zn, and Ca by 31–78 %, while a combined processing method of fermentation and extrusion enhanced accessibility by 160–445 %. The extrusion process gelatinized the starch, thus altering the water absorption, and the pasting-, and solubility properties. The color parameters were also affected by both the extrusion and fermentation processes and the combination of both processes. In conclusion, fermentation and extrusion improved QF characteristics, yielding extrudates with enhanced mineral accessibility and modified pasting properties (gelatinization), with a great potential for new and innovative food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119004"},"PeriodicalIF":6.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-05DOI: 10.1016/j.lwt.2026.119001
Xinying Guo , Weibing Zhang
This study investigated the concentration, sources, and risk assessment of 10 nitropolycyclic aromatic hydrocarbons (NPAHs) in 6 types of grilled meat products in the daily diet of China. A dispersed solid phase extraction device (dSPE) using multi walled carbon nanotubes/polyaniline (MWCNTs/PANI) adsorbent combined with high–performance liquid chromatography tandem mass spectrometry (HPLC–MS) was used for batch sample analysis. The average recovery rate of the samples is 88.5 %–97.8 %, with detection limits and quantification limits ranging 0.01–0.45 μg/kg and 0.03–1.48 μg/kg, respectively. The relative standard deviation is 2.1 %–4.9 %. The total concentration range of ∑10NPAHs is 3.86–36.97 μg/kg, with the total concentration range and detection range of 3 and 4 rings NPAHs being 0.44–24.13 μg/kg, 3.14 %–77.55 % and 2.17–9.31 μg/kg, 11.25 %–92.23 %. Characteristic ratio indicates that the pollution source of NPAHs is mainly from single emissions such as motor vehicle emissions and biomass burning. 4-ring NPAHs play an important role in the carcinogenic risk assessment of samples. The incremental lifetime cancer risk study showed that the cancer risk level of grilled meat products is relatively low, with an ILCR risk of 3.55 × 10−6–2.27 × 10−5. The overall risk shows an upward trend with age, higher in females than males and higher in rural areas than in cities.
{"title":"Pollution analysis, source tracing and risk assessment of nitropolycyclic aromatic hydrocarbons in grilled meat products","authors":"Xinying Guo , Weibing Zhang","doi":"10.1016/j.lwt.2026.119001","DOIUrl":"10.1016/j.lwt.2026.119001","url":null,"abstract":"<div><div>This study investigated the concentration, sources, and risk assessment of 10 nitropolycyclic aromatic hydrocarbons (NPAHs) in 6 types of grilled meat products in the daily diet of China. A dispersed solid phase extraction device (dSPE) using multi walled carbon nanotubes/polyaniline (MWCNTs/PANI) adsorbent combined with high–performance liquid chromatography tandem mass spectrometry (HPLC–MS) was used for batch sample analysis. The average recovery rate of the samples is 88.5 %–97.8 %, with detection limits and quantification limits ranging 0.01–0.45 μg/kg and 0.03–1.48 μg/kg, respectively. The relative standard deviation is 2.1 %–4.9 %. The total concentration range of ∑10NPAHs is 3.86–36.97 μg/kg, with the total concentration range and detection range of 3 and 4 rings NPAHs being 0.44–24.13 μg/kg, 3.14 %–77.55 % and 2.17–9.31 μg/kg, 11.25 %–92.23 %. Characteristic ratio indicates that the pollution source of NPAHs is mainly from single emissions such as motor vehicle emissions and biomass burning. 4-ring NPAHs play an important role in the carcinogenic risk assessment of samples. The incremental lifetime cancer risk study showed that the cancer risk level of grilled meat products is relatively low, with an ILCR risk of 3.55 × 10<sup>−6</sup>–2.27 × 10<sup>−5</sup>. The overall risk shows an upward trend with age, higher in females than males and higher in rural areas than in cities.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119001"},"PeriodicalIF":6.6,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-03DOI: 10.1016/j.lwt.2025.118939
Dan Wang, Fanghui Chu, Jing Zhang, Hairong Wei
Accurate maturity assessment is essential for sweet cherry quality, yet standardized indicators remain limited. This study characterized five maturity stages across a 12-day harvest for red ‘Tieton’ and yellow ‘Caiyu’ cultivars using integrated colorimetry, physicochemical analyses, and metabolomics. In ‘Tieton’, early stages showed rapid increases in redness (a* from 26.1 to 34.8), sugar accumulation, flesh softening, and fruit enlargement. Later stages featured exponential anthocyanin accumulation (from 0.338 U to 2.500 U), which markedly decreased redness (a*), yellowness (b*), and chroma (C*), producing a darker appearance. Metabolomic profiling revealed that activation of the anthocyanin biosynthesis pathway closely paralleled visual color changes, confirming epicarp color as a reliable indicator of ripeness. Strong correlations between color indices and key quality parameters enabled highly accurate maturity prediction models using CIE L*a*b* (R2 = 0.915, MAE = 0.285) or L*C*h° (R2 = 0.909, MAE = 0.289). In contrast, ‘Caiyu’ exhibited weak associations between epicarp color and internal attributes, requiring a multi-parameter approach for maturity evaluation. Overall, this work establishes a theoretical and technical framework for maturity determination in red sweet cherries, supporting improved postharvest quality control and smart harvesting.
准确的成熟度评估对甜樱桃品质至关重要，但标准化指标仍然有限。本研究利用综合比色法、理化分析和代谢组学分析，对红色“铁顿”和黄色“彩玉”品种在12天的收获期内的5个成熟期进行了表征。在“铁顿”中，早期表现出红色迅速增加（a*从26.1到34.8），糖积累，果肉软化和果实增大。后期花青素呈指数级积累（从0.338 U到2.500 U），显著降低了红度（a*）、黄度（b*）和色度（C*），使外观变暗。代谢组学分析显示，花青素生物合成途径的激活与视觉颜色变化密切相关，证实了外果皮颜色是成熟的可靠指标。颜色指数与关键质量参数之间的强相关性使得使用CIE L*a*b* (R2 = 0.915, MAE = 0.285)或L*C*h°（R2 = 0.909, MAE = 0.289）的成熟度预测模型具有很高的准确性。相比之下，“彩玉”的外果皮颜色与内部属性之间的相关性较弱，需要多参数方法进行成熟度评价。总体而言，本研究建立了红甜樱桃成熟度测定的理论和技术框架，为改进采后质量控制和智能收获提供了支持。
{"title":"Evaluating the reliability of epicarp chromaticity as an independent indicator of maturity state during harvesting time for sweet cherry","authors":"Dan Wang, Fanghui Chu, Jing Zhang, Hairong Wei","doi":"10.1016/j.lwt.2025.118939","DOIUrl":"10.1016/j.lwt.2025.118939","url":null,"abstract":"<div><div>Accurate maturity assessment is essential for sweet cherry quality, yet standardized indicators remain limited. This study characterized five maturity stages across a 12-day harvest for red ‘Tieton’ and yellow ‘Caiyu’ cultivars using integrated colorimetry, physicochemical analyses, and metabolomics. In ‘Tieton’, early stages showed rapid increases in redness (<em>a*</em> from 26.1 to 34.8), sugar accumulation, flesh softening, and fruit enlargement. Later stages featured exponential anthocyanin accumulation (from 0.338 U to 2.500 U), which markedly decreased redness (<em>a*</em>), yellowness (<em>b*</em>), and chroma (<em>C*</em>), producing a darker appearance. Metabolomic profiling revealed that activation of the anthocyanin biosynthesis pathway closely paralleled visual color changes, confirming epicarp color as a reliable indicator of ripeness. Strong correlations between color indices and key quality parameters enabled highly accurate maturity prediction models using CIE <em>L*a*b*</em> (<em>R</em><sup>2</sup> = 0.915, MAE = 0.285) or <em>L*C*h°</em> (<em>R</em><sup>2</sup> = 0.909, MAE = 0.289). In contrast, ‘Caiyu’ exhibited weak associations between epicarp color and internal attributes, requiring a multi-parameter approach for maturity evaluation. Overall, this work establishes a theoretical and technical framework for maturity determination in red sweet cherries, supporting improved postharvest quality control and smart harvesting.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118939"},"PeriodicalIF":6.6,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-03DOI: 10.1016/j.lwt.2026.118993
Junhua Wang , Cunkun Li , Liang Wang , Jiying Qiu , Xingwang Zhang , Xinran Wu , Wei Yang , Leilei Chen , Qingxin Zhou
Monilinia fructicola, an extremely destructive pathogen, induces the postharvest decay of stone fruits. Nerol completely inhibited the growth of M. fructicola at a minimum inhibitory concentration of 0.2 mL/L. It disrupted mycelial membranes and released intracellular substances, such as nucleic acid, protein, and K+. Excessive reactive oxygen species (ROS) resulted in lipid peroxidation, which is responsible for membrane disruption. For the scavenging of excessive ROS, the antioxidant enzyme activities of catalase, superoxide dismutase, and peroxidase increased. However, glutathione (GSH) and GSH peroxidase activities decreased. Lasting oxidative stress disrupted mitochondria, which exhibited cristae loss and matrix transparency. The activities of key enzymes in tricarboxylic acid (TCA) cycle and ATPase were reduced, thereby causing ATP depletion. RNA sequencing revealed that nerol down-regulated the genes for L-glutamate and GSH synthesis while up-regulating those for GSH metabolism, resulting in a net GSH depletion. Metabolic disruptions occurred in membrane lipids and cell wall integrity, primarily involving steroids, sphingolipids, glycerophospholipids, and trehalose. Nerol disrupted the expressions of most genes involved in the TCA cycle. In vivo, 0.4 mL/L nerol completely inhibited the growth of M. fructicola on peaches. These results highlight nerol's multiple antifungal mechanisms, supporting its development as a bio-preservative against M. fructicola.
{"title":"Nerol triggers oxidative stress, inducing membrane disruption and mitochondrial dysfunction in Monilinia fructicola","authors":"Junhua Wang , Cunkun Li , Liang Wang , Jiying Qiu , Xingwang Zhang , Xinran Wu , Wei Yang , Leilei Chen , Qingxin Zhou","doi":"10.1016/j.lwt.2026.118993","DOIUrl":"10.1016/j.lwt.2026.118993","url":null,"abstract":"<div><div><em>Monilinia fructicola</em>, an extremely destructive pathogen, induces the postharvest decay of stone fruits. Nerol completely inhibited the growth of <em>M. fructicola</em> at a minimum inhibitory concentration of 0.2 mL/L. It disrupted mycelial membranes and released intracellular substances, such as nucleic acid, protein, and K<sup>+</sup>. Excessive reactive oxygen species (ROS) resulted in lipid peroxidation, which is responsible for membrane disruption. For the scavenging of excessive ROS, the antioxidant enzyme activities of catalase, superoxide dismutase, and peroxidase increased. However, glutathione (GSH) and GSH peroxidase activities decreased. Lasting oxidative stress disrupted mitochondria, which exhibited cristae loss and matrix transparency. The activities of key enzymes in tricarboxylic acid (TCA) cycle and ATPase were reduced, thereby causing ATP depletion. RNA sequencing revealed that nerol down-regulated the genes for L-glutamate and GSH synthesis while up-regulating those for GSH metabolism, resulting in a net GSH depletion. Metabolic disruptions occurred in membrane lipids and cell wall integrity, primarily involving steroids, sphingolipids, glycerophospholipids, and trehalose. Nerol disrupted the expressions of most genes involved in the TCA cycle. In vivo, 0.4 mL/L nerol completely inhibited the growth of <em>M. fructicola</em> on peaches. These results highlight nerol's multiple antifungal mechanisms, supporting its development as a bio-preservative against <em>M. fructicola</em>.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118993"},"PeriodicalIF":6.6,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145904033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-03DOI: 10.1016/j.lwt.2026.118994
Sina Zargarchi , Maria Weber , Silke Hillebrand , Recep Gök , Tuba Esatbeyoglu
This study investigates the effects of low-pressure cold plasma treatment (CPT; power: 10, 50, and 90 W, pressure: 0.4, 0.65, and 0.9 mbar, and time: 1, 15.5, and 30 min) on ginger quality using a rotary chamber system. All CPTs resulted in a reduction of polyphenol oxidase (PPO) activity. The highest PPO residual activity was observed after treatment with 10 W,1 min, 0.4 mbar without rotation. A significant reduction of 38.15 % in water activity, a key parameter influencing shelf life, was observed in comparison to the non-treated sample (p < 0.05) after CPT (50 W, 0.65 mbar, 15.5 min, and with rotation). High-performance liquid chromatography analysis showed the highest content of 14.68 mg/g 6-gingerol after CPT (10 W, 0.4 mbar, 1 min). 8-Gingerol and 10-shogaol appeared to be more stable during CPT. E-nose analysis indicated that CP simultaneously degraded key volatiles while creating new aromatic compounds. GC-MS analysis further revealed that CPT changed the levels of the characteristic terpenes and produced volatile acids and aldehydes. No new functional groups were formed, according to ATR-FTIR analysis, suggesting that CP induced only minor modifications to the molecular structure at the surface.
{"title":"Impact of rotational cold plasma treatment on polyphenol oxidase inhibition, bioactive compounds, and aroma profile of ginger","authors":"Sina Zargarchi , Maria Weber , Silke Hillebrand , Recep Gök , Tuba Esatbeyoglu","doi":"10.1016/j.lwt.2026.118994","DOIUrl":"10.1016/j.lwt.2026.118994","url":null,"abstract":"<div><div>This study investigates the effects of low-pressure cold plasma treatment (CPT; power: 10, 50, and 90 W, pressure: 0.4, 0.65, and 0.9 mbar, and time: 1, 15.5, and 30 min) on ginger quality using a rotary chamber system. All CPTs resulted in a reduction of polyphenol oxidase (PPO) activity. The highest PPO residual activity was observed after treatment with 10 W,1 min, 0.4 mbar without rotation. A significant reduction of 38.15 % in water activity, a key parameter influencing shelf life, was observed in comparison to the non-treated sample (p < 0.05) after CPT (50 W, 0.65 mbar, 15.5 min, and with rotation). High-performance liquid chromatography analysis showed the highest content of 14.68 mg/g 6-gingerol after CPT (10 W, 0.4 mbar, 1 min). 8-Gingerol and 10-shogaol appeared to be more stable during CPT. E-nose analysis indicated that CP simultaneously degraded key volatiles while creating new aromatic compounds. GC-MS analysis further revealed that CPT changed the levels of the characteristic terpenes and produced volatile acids and aldehydes. No new functional groups were formed, according to ATR-FTIR analysis, suggesting that CP induced only minor modifications to the molecular structure at the surface.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118994"},"PeriodicalIF":6.6,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-02DOI: 10.1016/j.lwt.2026.118992
Shaista Gull , Shaghef Ejaz , Sajid Ali , Muhammad Azam , Hasan Sardar , Muhammad Saqib , Honghong Deng , Shengcheng Lin , Khalid F. Almutairi , Walid F.A. Mosa , Muhammad Moaaz Ali
The coating based on carrageenan gum (CRG) was applied to guava (Psidium guajava) fruits to improve their postharvest quality. The coated fruits were stored for 15 days at 20 ± 1 °C and 85–90 % RH. CRG-based coating markedly reduced fresh weight loss and incidence of decay. On 15th day, 1 % CRG-coated fruits had 32.6 % lower moisture loss and 16–35 % lower decay in comparison with uncoated fruits. The rates of respiration and ethylene synthesis were similarly suppressed, with 1 % CRG-coated fruits showing 32.9 % lower respiration and ethylene rates of 11.73 μl kg−1 h−1 vs. 17.57 μl kg−1 h−1 in controls. CRG treatments moderated ripening, evidenced by slower increases in TSS (9.2 % vs. 10 % in controls) and sugar-acid ratio (16.04 vs. 25.75), and better retention of titratable acidity (0.57 % vs. 0.39 %). Oxidative stress markers were reduced in 1 % CRG fruits, including malondialdehyde (0.053 mM kg−1) and H2O2 (20.74 μM kg−1). Antioxidants (ascorbic acid 111.86 mg·100 g−1, phenolics 297.61 mg kg−1) and structural components (protopectin 14.50 g kg−1) were better preserved, alongside higher antioxidant enzyme activities. Activities of the enzymes related to cell wall degradation were also suppressed. Overall, 1 % CRG coatings effectively maintained fruit quality, delayed ripening, and enhanced shelf life, as supported by physiological, biochemical, and organoleptic evaluations.
为提高番石榴果实采后品质，采用角叉胶（CRG）包衣处理番石榴果实。包被后的果实在20±1℃、85 - 90% RH条件下保存15天。crg基涂层显著降低了鲜重损失和腐烂发生率。第15天，涂覆1% crg的果实与未涂覆crg的果实相比，水分流失率降低了32.6%，腐烂率降低了16 - 35%。呼吸速率和乙烯合成速率同样受到抑制，1% crg包覆的果实呼吸速率和乙烯合成速率降低32.9%，为11.73 μl kg - 1 h - 1，而对照组为17.57 μl kg - 1 h - 1。CRG处理减缓了成熟，证明了TSS （9.2% vs. 10%）和糖酸比（16.04 vs. 25.75）的增长较慢，可滴定酸度的保留较好（0.57% vs. 0.39%）。1% CRG果实的氧化应激标记物，包括丙二醛（0.053 mM kg−1）和H2O2 （20.74 μM kg−1）降低。抗氧化剂（抗坏血酸111.86 mg·100 g−1，酚类物质297.61 mg kg−1）和结构成分（原蛋白14.50 g kg−1）保存较好，抗氧化酶活性较高。与细胞壁降解有关的酶的活性也受到抑制。总的来说，1%的CRG涂层有效地保持了水果的品质，延迟了成熟，延长了保质期，这得到了生理、生化和感官评价的支持。
{"title":"Carrageenan coatings enhance guava shelf life by modulating oxidative stress, antioxidant defenses, and cell wall integrity","authors":"Shaista Gull , Shaghef Ejaz , Sajid Ali , Muhammad Azam , Hasan Sardar , Muhammad Saqib , Honghong Deng , Shengcheng Lin , Khalid F. Almutairi , Walid F.A. Mosa , Muhammad Moaaz Ali","doi":"10.1016/j.lwt.2026.118992","DOIUrl":"10.1016/j.lwt.2026.118992","url":null,"abstract":"<div><div>The coating based on carrageenan gum (CRG) was applied to guava (<em>Psidium guajava</em>) fruits to improve their postharvest quality. The coated fruits were stored for 15 days at 20 ± 1 °C and 85–90 % RH. CRG-based coating markedly reduced fresh weight loss and incidence of decay. On 15th day, 1 % CRG-coated fruits had 32.6 % lower moisture loss and 16–35 % lower decay in comparison with uncoated fruits. The rates of respiration and ethylene synthesis were similarly suppressed, with 1 % CRG-coated fruits showing 32.9 % lower respiration and ethylene rates of 11.73 μl kg<sup>−1</sup> h<sup>−1</sup> vs. 17.57 μl kg<sup>−1</sup> h<sup>−1</sup> in controls. CRG treatments moderated ripening, evidenced by slower increases in TSS (9.2 % vs. 10 % in controls) and sugar-acid ratio (16.04 vs. 25.75), and better retention of titratable acidity (0.57 % vs. 0.39 %). Oxidative stress markers were reduced in 1 % CRG fruits, including malondialdehyde (0.053 mM kg<sup>−1</sup>) and H<sub>2</sub>O<sub>2</sub> (20.74 μM kg<sup>−1</sup>). Antioxidants (ascorbic acid 111.86 mg·100 g<sup>−1</sup>, phenolics 297.61 mg kg<sup>−1</sup>) and structural components (protopectin 14.50 g kg<sup>−1</sup>) were better preserved, alongside higher antioxidant enzyme activities. Activities of the enzymes related to cell wall degradation were also suppressed. Overall, 1 % CRG coatings effectively maintained fruit quality, delayed ripening, and enhanced shelf life, as supported by physiological, biochemical, and organoleptic evaluations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118992"},"PeriodicalIF":6.6,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145941356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.lwt.2025.118931
Lin Zhu , Mengke Cheng , Cuicui Xu , Yuefei Tao , Xinyu Hu , Zhicong Dai , Shanshan Qi , Haofang Yan , Jinxiu Song , Xiang Xiao , Wei Wei
Chinese paocai has well-characterized microbial nitrite generation patterns that pose a major food safety challenge, traditionally confined within a predictable 7–10 day “safety window”. Although greenhouse off-season cultivation reduces seasonal supply constraints, its reliance on high-nitrogen fertilization leads to substantial nitrate accumulation in vegetables—the essential precursor to nitrite formation. This accumulation may disrupt established nitrite metabolic patterns. To test this, a comparative study was conducted using open-field seasonal and greenhouse off-season ginger from China's main ginger-producing regions. Results showed that off-season ginger had 4.1–5.2 times higher nitrate in rhizosphere soils and 4.5–5.5 times greater accumulation in raw materials than seasonal ginger. During fermentation, off-season ginger paocai showed delayed nitrite peaking, reaching levels 2.3–3.2 times higher. Nitrite self-degradation slowed, taking 35 days to return to background levels compared to 16 days in controls. The gene narG, encoding nitrate reductase, was more abundant in off-season soils. Correspondingly, narG levels during off-season fermentation peaked 2.2–4.8 times higher and remained elevated throughout. These findings indicate that off-season vegetables alter paocai nitrite metabolism via a Dual-Enrichment Effect: increased nitrate substrates combined with abundant nitrate-reducing bacteria. Consequently, the conventional “safety window period” proves inadequate for off-season materials, creating an unrecognized hazard zone and demanding revised safety protocols to address emerging food safety challenges from intensive agriculture.
{"title":"Off-season vegetables from greenhouses induce unexpected alterations in nitrite hazard profiles of Chinese paocai","authors":"Lin Zhu , Mengke Cheng , Cuicui Xu , Yuefei Tao , Xinyu Hu , Zhicong Dai , Shanshan Qi , Haofang Yan , Jinxiu Song , Xiang Xiao , Wei Wei","doi":"10.1016/j.lwt.2025.118931","DOIUrl":"10.1016/j.lwt.2025.118931","url":null,"abstract":"<div><div>Chinese paocai has well-characterized microbial nitrite generation patterns that pose a major food safety challenge, traditionally confined within a predictable 7–10 day “safety window”. Although greenhouse off-season cultivation reduces seasonal supply constraints, its reliance on high-nitrogen fertilization leads to substantial nitrate accumulation in vegetables—the essential precursor to nitrite formation. This accumulation may disrupt established nitrite metabolic patterns. To test this, a comparative study was conducted using open-field seasonal and greenhouse off-season ginger from China's main ginger-producing regions. Results showed that off-season ginger had 4.1–5.2 times higher nitrate in rhizosphere soils and 4.5–5.5 times greater accumulation in raw materials than seasonal ginger. During fermentation, off-season ginger paocai showed delayed nitrite peaking, reaching levels 2.3–3.2 times higher. Nitrite self-degradation slowed, taking 35 days to return to background levels compared to 16 days in controls. The gene <em>narG</em>, encoding nitrate reductase, was more abundant in off-season soils. Correspondingly, <em>narG</em> levels during off-season fermentation peaked 2.2–4.8 times higher and remained elevated throughout. These findings indicate that off-season vegetables alter paocai nitrite metabolism via a Dual-Enrichment Effect: increased nitrate substrates combined with abundant nitrate-reducing bacteria. Consequently, the conventional “safety window period” proves inadequate for off-season materials, creating an unrecognized hazard zone and demanding revised safety protocols to address emerging food safety challenges from intensive agriculture.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118931"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921579","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":"Corrigendum to “Alcohol-free wine based jelly candies enriched with grape pomace extracts with antioxidant and antidiabetic properties: Implications for sustainable development and health benefits” [LWT-Food Science and Technology (2025) 239C 118952]","authors":"Małgorzata Lasik–Kurdyś , Małgorzata Gumienna , Małgorzata Krzywonos , Noranizan Mohd Adzahan","doi":"10.1016/j.lwt.2025.118984","DOIUrl":"10.1016/j.lwt.2025.118984","url":null,"abstract":"","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118984"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.lwt.2025.118962
Guangyi Kan , Cuiping Shi , Ye Zi , Runyu Tang , Xichang Wang , Jian Zhong
Complex coacervation is a promising method to prepare solid microcapsule dosages for loading oil. Complex gelation has not been applied to prepare microcapsule carriers for loading oil. Herein, a simultaneous method of bovine bone gelatin (BBG)-gum Arabic (GA) complex coacervation and BBG-maltodextrin (MD) complex gelation at pH 4.0 was developed to prepare fish oil-encapsulated coacervates and powders. The increasing MD/BBG mass ratios (0.0–2.0) increased the bulk densities, tapped densities, and encapsulation efficiencies. In contrast, they decreased the powder sizes, moisture contents, water activities, surface oil contents, and loading capacities. BBG-GA complex coacervation delayed the thermogravimetric behaviors of the fish oil powders. BBG-MD complex gelation affected the thermogravimetric behaviors of the fish oil powders, delayed and reduced oil oxidation in fish oil powders. The fish oil powders could dissolve in the gastric phase to form emulsion droplets and be digested in the small intestinal phase to exponentially release free fatty acids. All these results provided beneficial information to understand the formation mechanism and properties of fish oil powders. It also provided a useful method to develop oil powders for powdered formula foods.
{"title":"Simultaneous complex coacervation and complex gelation for the encapsulation of fish oil","authors":"Guangyi Kan , Cuiping Shi , Ye Zi , Runyu Tang , Xichang Wang , Jian Zhong","doi":"10.1016/j.lwt.2025.118962","DOIUrl":"10.1016/j.lwt.2025.118962","url":null,"abstract":"<div><div>Complex coacervation is a promising method to prepare solid microcapsule dosages for loading oil. Complex gelation has not been applied to prepare microcapsule carriers for loading oil. Herein, a simultaneous method of bovine bone gelatin (BBG)-gum Arabic (GA) complex coacervation and BBG-maltodextrin (MD) complex gelation at pH 4.0 was developed to prepare fish oil-encapsulated coacervates and powders. The increasing MD/BBG mass ratios (0.0–2.0) increased the bulk densities, tapped densities, and encapsulation efficiencies. In contrast, they decreased the powder sizes, moisture contents, water activities, surface oil contents, and loading capacities. BBG-GA complex coacervation delayed the thermogravimetric behaviors of the fish oil powders. BBG-MD complex gelation affected the thermogravimetric behaviors of the fish oil powders, delayed and reduced oil oxidation in fish oil powders. The fish oil powders could dissolve in the gastric phase to form emulsion droplets and be digested in the small intestinal phase to exponentially release free fatty acids. All these results provided beneficial information to understand the formation mechanism and properties of fish oil powders. It also provided a useful method to develop oil powders for powdered formula foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118962"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-01DOI: 10.1016/j.lwt.2025.118978
Delong Li , Yanpeng Zhang , Haihua Zhang , Yue Long , Yang Cao , Can Wu , Wei Xu
This study systematically analyzed the effects of xanthan gum (XG) on the foaming properties of rice bran protein (RBP) and transglutaminase (TGase) crosslinked RBP (RBP-TG). The results showed that although the foaming capacity of RBP-XG and RBP-TG-XG complexes decreased by 8.0 % and 11.3 %, the backscattering light results demonstrated their superior foaming stability. The physicochemical and structural characteristics indicated that RBP and RBP-TG respectively form complexes with XG through different types of non-covalent interactions thereby significantly altering the surface properties of the RBP and RBP-TG, and further leading to the distinct interface behaviors of these two complexes. The interfacial behavior research indicated that thermodynamic incompatibility facilitated the rearrangement of protein and enabled the RBP-XG complex to form an interfacial film with a high viscoelastic modulus, and the RBP-TG-XG complex stabilizes the interface by Pickering mechanism. This study provides a potential strategy for the development of protein based aerated foods.
{"title":"Study on the effect of xanthan gum on the foaming properties of rice bran protein and transglutaminase cross-linked rice bran protein","authors":"Delong Li , Yanpeng Zhang , Haihua Zhang , Yue Long , Yang Cao , Can Wu , Wei Xu","doi":"10.1016/j.lwt.2025.118978","DOIUrl":"10.1016/j.lwt.2025.118978","url":null,"abstract":"<div><div>This study systematically analyzed the effects of xanthan gum (XG) on the foaming properties of rice bran protein (RBP) and transglutaminase (TGase) crosslinked RBP (RBP-TG). The results showed that although the foaming capacity of RBP-XG and RBP-TG-XG complexes decreased by 8.0 % and 11.3 %, the backscattering light results demonstrated their superior foaming stability. The physicochemical and structural characteristics indicated that RBP and RBP-TG respectively form complexes with XG through different types of non-covalent interactions thereby significantly altering the surface properties of the RBP and RBP-TG, and further leading to the distinct interface behaviors of these two complexes. The interfacial behavior research indicated that thermodynamic incompatibility facilitated the rearrangement of protein and enabled the RBP-XG complex to form an interfacial film with a high viscoelastic modulus, and the RBP-TG-XG complex stabilizes the interface by Pickering mechanism. This study provides a potential strategy for the development of protein based aerated foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118978"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921435","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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