LWT - Food Science and Technology最新文献_第5页

Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii using HS-SPME-GC/MS, E-nose and transcriptomic analysis 利用HS-SPME-GC/MS、E-nose和转录组学分析解码黑茶固态发酵过程中挥发性有机化合物的动态演化

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-08 DOI: 10.1016/j.lwt.2025.117765

Yuxin Huang , Xiaozhen Peng , Yulian Chen , Yuanliang Wang , Jinrong Ma , Mingzhi Zhu , Zhonghua Liu , Yu Xiao

Debaryomyce species is the core yeast during Fu brick tea (FBT) production, nevertheless, its role on the flavor characteristics formation of FBT remains unclear. In this study, the dynamic evolution and formation pathways of volatile organic compounds (VOCs) in dark tea during solid-state fermentation (SSF) with Debaryomyces hansenii were explored. Headspace solid-phase microextraction gas chromatography mass spectrometry (HS–SPME–GC–MS) and E-nose showed SSF with D. hansenii significantly affected the evaluation of VOCs in dark tea. A total of 50 VOCs in dark tea during SSF were identified, and D. hansenii greatly increased the levels of flavors with sweet floral, fruity, minty, and woody aromas. Furthermore, 20 VOCs (e.g., methyl salicylate, linalool and its oxides, β-damascenone, and acetophenone, etc.) were screened as key differential VOCs during dark tea fermentation. D. hansenii significantly degraded the flavor precursor free amino acids, and secreted various extracellular enzymes contributed to the formation of VOCs. Transcriptomic analysis revealed that genes expression of D. hansenii drastically altered during fermentation, and the key differential genes involved in the formation of key VOCs were clarified. Thus, this study demonstrated D. hansenii drastically improved the flavor characteristics of dark tea, and offered insightful information for utilizing D. hansenii as an inoculation culture to control and improve the aroma characteristics of FBT.

德巴酵母是茯砖茶生产过程中的核心酵母菌，但其在茯砖茶风味特征形成中的作用尚不清楚。本研究对黑茶中挥发性有机化合物（VOCs）在汉斯德巴氏酵母固态发酵过程中的动态演化及形成途径进行了探讨。顶空固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）和E-nose检测结果表明，SSF对黑茶中挥发性有机化合物的评价有显著影响。在SSF过程中，黑茶中共有50种挥发性有机化合物被鉴定出来，而D. hansenii显著提高了黑茶的甜味、花香、水果味、薄荷味和木香的香味水平。此外，还筛选出水杨酸甲酯、芳樟醇及其氧化物、β-马马酮、苯乙酮等20种挥发性有机化合物作为黑茶发酵过程中的关键差异挥发性有机化合物。汉氏菌显著降解风味前体游离氨基酸，并分泌多种胞外酶参与挥发性有机化合物的形成。转录组学分析结果表明，发酵过程中菌株的基因表达发生了显著变化，明确了参与关键挥发性有机化合物形成的关键差异基因。因此，本研究证明了韩氏菌显著改善了黑茶的风味特性，为利用韩氏菌作为接种培养物控制和改善FBT的香气特性提供了有意义的信息。

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引用次数: 0

Electroporation-driven nutrient preservation and rehydration enhancement in blueberry drying via high-voltage electrostatic field pretreatment 高压静电场预处理蓝莓干燥中电穿孔驱动的营养物质保存和再水化增强

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-08 DOI: 10.1016/j.lwt.2025.117763

Sheng Sun , Bin Hu , Jiang Wu , Yongxu Yan , Xin Luo , Xinghai Zhao , Qing Luo

Given the nutrient loss, volume contraction, and poor rehydration inherent in conventional hot-air drying of blueberries, this research puts forward an innovative drying approach integrating the high-voltage electrostatic field pretreatment, which concurrently enhances product quality metrics and demonstrates sustainability performance. Single-factor and orthogonal experiments were conducted to investigate the effects of output voltage and electric field duration on dried blueberry (Zhenmeihao) quality. The quality of dried blueberries was analyzed qualitatively and quantitatively by measuring the rehydration ratio, leachate conductivity, sugar content, and the pH value. The blueberry drying experiment revealed that the optimal quality of dried blueberries was obtained when the output voltage was set at 10.187 kV and the treatment duration was 4.858 min. Under these conditions, the dried blueberries exhibited a maximum rehydration ratio of 2.150 and a minimum leachate conductivity of 115.977 μS/(cm·g), indicating that pretreatment with a high-voltage electrostatic field can effectively mitigate nutrient loss and poor rehydration of dried blueberries. The results provide theoretical and practical insights for optimizing blueberry drying processes, and contribute to the academic foundation of drying methodologies for materials pretreated with high-voltage electrostatic fields.

鉴于传统热风干燥蓝莓固有的营养损失、体积收缩和再水化不佳等问题，本研究提出了一种创新的干燥方法，其中集成了高压静电场预处理，可同时提高产品质量指标并展示可持续发展性能。研究人员进行了单因素和正交实验，研究输出电压和电场持续时间对蓝莓干（珍味好）质量的影响。通过测量复水率、浸出液电导率、糖含量和 pH 值，对蓝莓干的质量进行了定性和定量分析。蓝莓干燥实验表明，当输出电压设定为 10.187 千伏，处理持续时间为 4.858 分钟时，蓝莓干的质量最佳。在这些条件下，蓝莓干的最大再水化率为 2.150，最低浸出液电导率为 115.977 μS/（cm-g），表明高压静电场预处理可有效减少蓝莓干的营养流失和再水化不良。这些结果为优化蓝莓干燥过程提供了理论和实践启示，并为高压静电场预处理材料干燥方法的学术基础做出了贡献。

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引用次数: 0

The effect of temperature-controlled pile-fermentation on the flavor quality of primary dark tea 控温堆发酵对原茶风味品质的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-08 DOI: 10.1016/j.lwt.2025.117750

Shuihe Yun , Hui Chen , Jiakun Fan , Liling Yang , Wei Wang , Huanyu Chen , Jianan Huang , Zhonghua Liu , Yushun Gong , Shi Li

The pile-fermentation temperature significantly influences the quality of dark tea. The study compared traditional pile-fermentation of dark tea with temperature-controlled pile-fermentation at 45 °C to improve quality. Sensory evaluation, untargeted metabolomics, and Illumina MiSeq sequencing were employed to assess the effects. Results indicated that temperature-controlled fermentation at 45 °C produced a mellower taste and enhanced overall flavor, while also altering the abundance of key microorganisms and accelerating the formation of flavor compounds. Compared with traditional pile-fermentation, the total amount of tea polyphenols and flavonoids decreased faster, and phenolic acids and organic acids showed a decreasing trend. In particular, 4-p-coumaroylquinic acid decreased significantly in the late stage of temperature-controlled pile-fermentation. A variety of factors combine to improve the dark tea flavor. The predominant bacterial genus identified was Klebsiella, while the primary fungal genera included Cladosporium, Wallemia, and Aspergillus. These results suggest that temperature-controlled pile-fermentation not only improves the quality of primary dark tea but also increases the efficiency of the fermentation process.

堆发酵温度对黑茶品质有显著影响。通过对传统黑茶堆发酵工艺与45℃控温堆发酵工艺进行比较，以提高黑茶品质。感官评价、非靶向代谢组学和Illumina MiSeq测序被用来评估效果。结果表明，在45°C的温度控制下发酵产生的味道更醇厚，整体风味增强，同时也改变了关键微生物的丰度，加速了风味化合物的形成。与传统堆式发酵相比，茶多酚和总黄酮含量下降较快，酚酸和有机酸含量呈下降趋势。其中，4-对香豆酰奎宁酸在控温堆发酵后期显著降低。多种因素共同作用，改善了黑茶的风味。鉴定出的优势菌属为克雷伯氏菌，主要真菌属包括枝孢菌属、瓦利菌属和曲霉属。综上所述，温控堆式发酵不仅可以改善原茶的品质，还可以提高发酵过程的效率。

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引用次数: 0

Influence of physicochemical properties of yam starch and flour on extensibility of pounded yam in Côte d'Ivoire 薯蓣淀粉和面粉理化性质对Côte科特迪瓦薯蓣捣碎物延展性的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-08 DOI: 10.1016/j.lwt.2025.117769

Oluwatoyin Ayetigbo , Emmanuel Adou Ehounou , Romain Domingo , Eric Yapi Yapi , Hermann Dekpaho Gnahe , Hermann Antonin Kouassi , N'nan Sylvie Diby , Didier Mbeguie-Mbeguie , Konan Evrard Brice Dibi , Kahndo Prudence Deffan , Patricia N'goran Haddad , Christian Mestres , Santiago Arufe , Dominique Dufour

In this study, we determined pounded yam (PY) extensibility of 19 yam genotypes from Cote d’Ivoire by two procedures: uniaxial extensibility (UAE) and bi-extensional viscosity (BEV); while the physicochemical properties of yam flour and starch such as the swelling power, solubility, pasting properties, amylose and pectin were analysed. We hypothesized that the extensibility of PY significantly depended on inherent physicochemical properties of the yam. Results showed that extensibility of PY ranged between 3.8 and 20 mm and BEV ranged between 2.7·10⁴ - 15.7·10⁴ Pa s, and were significantly different among the yam genotypes (P < 0.0001). Solubility of yam flour and starch ranged between 11.2 - 24.5 % and 7.5–13.9 %, respectively. The peak viscosity of yam flour ranged between 1895 and 3036 cP, varying significantly with genotype and specie. Correlations and multilinear regressions revealed PY extensibility was significantly estimated by solubility and peak viscosity of yam flour (P = 0.005, R² = 0.83). The results are important for breeders in screening and selecting phenotypic traits to breed improved yam varieties with excellent PY quality.

本研究采用单轴拉伸性（UAE）和双轴拉伸粘度（BEV）两种方法测定了19种科特迪瓦山药基因型的碾压山药（PY）的拉伸性；同时对山药粉和淀粉的膨胀性、溶解度、糊化性、直链淀粉和果胶等理化性质进行了分析。我们假设PY的可扩展性在很大程度上取决于山药固有的物理化学性质。结果表明，不同基因型山药的PY伸长率在3.8 ~ 20 mm之间，BEV在2.7·104 ~ 15.7·104 Pa s之间，且差异显著(P <；0.0001)。山药粉和淀粉的溶解度分别为11.2 ~ 24.5%和7.5 ~ 13.9%。山药粉的黏度峰值在1895 ~ 3036cp之间，不同基因型和品种之间存在显著差异。相关性和多线性回归表明，山药粉的溶解度和峰值粘度对PY的可扩展性有显著影响（P = 0.005, R2 = 0.83）。研究结果对选育优质山药的表型性状具有重要的指导意义。

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引用次数: 0

Effect of supercritical CO2 extraction on the recovery of bioactive lipids and pigments from pretreated Nannochloropsis gaditana biomass 超临界CO2萃取对预处理纳米绿藻生物量中生物活性脂质和色素回收的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-08 DOI: 10.1016/j.lwt.2025.117748

Samuel Paterson , Pilar Gómez-Cortés , David Villanueva-Bermejo , Blanca Hernández-Ledesma , Miguel Angel de la Fuente

Nannochloropsis gaditana microalgae is a rich source of bioactive components, such as lipids and pigments, however their production is limited due to the complexity of the extraction process and the resistance of the cell wall. The aim of this study was to evaluate the extraction of bioactive compounds from N. gaditana using supercritical fluid extraction (SFE) with CO₂, which was compared with a conventional solvent extraction. The effect of biomass pretreatment with freeze/thaw cycles followed by ultrasounds before SFE or conventional extraction was evaluated, showing differences in extraction yields. Although the lipid extract obtained by SFE was low (1.63% dry weight of biomass), the application of the pretreatment substantially increased the yield (8.51%). Scanning electron microscopy images showed that freeze/thaw cycles plus ultrasounds damaged the cell structure favoring the release of bioactive components outside the cell. Eicosapentaenoic acid (EPA, 20:5 n-3) was the most abundant fatty acid (FA) followed by cis-9 16:1 and 16:0 in all extracts. The highest EPA levels were achieved by SFE with pretreated biomass (37.58% of total FA). These extracts also showed the most nutritionally suitable FA profile. SFE application increased the total carotenoid and chlorophyll contents, reaching values of 21.18 and 60.23 mg/g extract, respectively. The combination of co-solvents with different polarity (ethyl acetate and ethanol) during SFE proved to be useful for a more complete extraction of the different components. Our findings support SFE as a sustainable alternative technique to produce molecules with recognized biological value from microalgae pretreated biomass.

纳米绿藻微藻含有丰富的生物活性成分，如脂质和色素，但由于提取过程的复杂性和细胞壁的抗性，它们的生产受到限制。研究了CO2超临界流体萃取法（SFE）与传统溶剂萃取法对天牛中活性物质的提取效果。评估了生物质的预处理，在SFE或常规提取之前进行冷冻/解冻循环，然后进行超声波，显示了提取率的差异。虽然SFE法获得的脂质提取物较低（占生物量干重的1.63%），但预处理的应用大大提高了产量（8.51%）。扫描电镜图像显示，冷冻/解冻循环加上超声波破坏了细胞结构，有利于生物活性成分在细胞外的释放。20碳五烯酸（EPA, 20:5 n-3）是含量最高的脂肪酸（FA），其次是顺式-9 16:1和16:0。预处理生物质的SFE达到最高的EPA水平（占总FA的37.58%）。这些提取物也显示出最适宜的营养FA谱。SFE增加了总类胡萝卜素和叶绿素含量，分别达到21.18和60.23 mg/g提取物。不同极性的共溶剂（乙酸乙酯和乙醇）在SFE过程中的组合有助于更完整地提取不同成分。我们的研究结果支持SFE作为一种可持续的替代技术，从微藻预处理的生物质中生产具有公认生物学价值的分子。

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引用次数: 0

Nixtamalization and its impact on the physicochemical, bioactive, and antioxidant properties of Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima 黑化及其对西瓜、西瓜和大瓜理化、生物活性和抗氧化性能的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117760

Román Cardona-Herrera , Esther Pérez-Carrillo , Tannia Alexandra Quiñones-Muñoz , César Ozuna

Nixtamalization is a traditional process which involves alkaline cooking and improves the food properties. Cucurbits are sensitive to the physical damage caused by temperature changes, which hinders their commercialization. Therefore, nixtamalization could be an alternative for the processing, handling, and use of these fruits. This study aimed to evaluate the effect of nixtamalization time (0, 2, 4, 6, 8, 10, 12, 14 min) on the evolution of the physicochemical, bioactive, and antioxidant properties of three species of cucurbits (Cucurbita pepo, Cucurbita argyrosperma, and Cucurbita maxima). After nixtamalization, cucurbits were dehydrated (60 °C, 24 h), ground, and sieved (500 μm). Subsequently, physicochemical properties were analyzed, and total bioactive compounds and antioxidant capacity were determined through spectrophotometric techniques. Polyphenolic compounds (via HPLC) and calcium were quantified 6 min after nixtamalization. According to the results, nixtamalization increased pH (9–19 %) and moisture (1–2 %) and reduced hardness by up to 97 %. The color became darker and more intense, with a decrease in lightness (8–19 %) and hue angle (2–9 %) and an increase in chroma (13–23 %). Furthermore, chlorophyll (44–80 %), carotenoids (25–39 %), and antioxidant capacity (14–37 %) increased. Finally, phenolic acids (gallic, chlorogenic, and syringic) and flavonoids (epicatechin, catechin, and myricetin), and calcium levels were higher (65–93 %) in nixtamalized flours. In conclusion, nixtamalization can be used as a novel strategy for preserving cucurbits and increasing their chlorophyll and carotenoid contents. This approach could reduce post-harvest losses by allowing the use of waste products and the development of functional ingredients.

腌制是一种传统工艺，包括碱性烹饪和改善食品特性。葫芦对温度变化造成的物理损坏很敏感，这阻碍了它们的商业化。因此，在加工、处理和使用这些水果的过程中，纽氨酸化可能是一种替代方法。本研究旨在评估糊化时间（0、2、4、6、8、10、12、14 分钟）对三种葫芦（Cucurbita pepo、Cucurbita argyrosperma 和 Cucurbita maxima）的物理化学、生物活性和抗氧化特性变化的影响。将葫芦脱水（60 °C，24 小时）、磨碎并过筛（500 μm）。随后，对理化性质进行分析，并通过分光光度法测定生物活性化合物总量和抗氧化能力。多酚化合物（通过高效液相色谱法）和钙在尼他麦腌制 6 分钟后被定量。结果表明，尼他麦芽糖化提高了 pH 值（9-19%）和水分（1-2%），降低了硬度达 97%。颜色变得更深更浓，明度（8-19 %）和色调角（2-9 %）下降，色度（13-23 %）上升。此外，叶绿素（44-80 %）、类胡萝卜素（25-39 %）和抗氧化能力（14-37 %）都有所增加。最后，酚酸（没食子酸、绿原酸和丁香酸）和黄酮类化合物（表儿茶素、儿茶素和杨梅素）以及钙的含量在尼他麦化面粉中更高（65-93 %）。总之，腌制可作为保存葫芦的一种新策略，并增加其叶绿素和类胡萝卜素的含量。这种方法可以通过利用废品和开发功能性配料来减少收获后的损失。

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引用次数: 0

Transcriptomic and physiological analysis reveal the effects and potential mechanisms of low-voltage electrostatic field treatment on the quality retention of goji berries during storage 转录组学和生理学分析揭示了低压静电场处理对枸杞贮藏期品质保持的影响及其潜在机制

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117762

Chenggui Yang, Ziang Zhou, Peirong Niu, Huili Zhang, Tongtong Niu, Yaoran Li, Huiyan Liu, Haitian Fang, Xiaobo Wei

The lack of effective quality maintenance technology is the main issue in the storage and preservation of goji berry. This study was conducted on the physiological indicators, metabolism of reactive oxygen species and mitochondrial redox processes of goji berry over a 15-day storage period to evaluate the impact of a low-voltage electrostatic field (LVEF) on their postharvest quality. Analysis of the transcriptome showed that LVEF resulted in higher expression of genes linked to reactive oxygen species and mitochondrial redox metabolism, while inhibiting the transcription of genes linked to cell wall metabolism and the ethylene biosynthesis and signaling pathway in goji berry. Moreover, LVEF prevented an increase in conductivity and the peroxidation of membrane lipids, while reducing the production rate of superoxide anion O₂^•- (126.7 mmol min⁻¹ g⁻¹) and H₂O₂ (0.75 μmol g⁻¹) levels. LVEF treatment significantly enhanced superoxide dismutase (SOD) (1.12-fold), catalase (CAT) (1.37-fold), peroxidase (POD) (1.58-fold), ascorbate peroxidase (APX) (1.02-fold), and glutathione reductase (GR) activity. In addition, LVEF increased the mitochondrial NAD(P)⁺ levels, decreased the NAD(P)H levels, and increased the NAD(P)⁺/NAD(P)H ratio. The study suggested that the post-harvest storage quality of goji berries can be improved via LVEF, which achieves this by regulating ROS metabolism and mitochondrial redox metabolism.

枸杞贮藏保鲜中存在的主要问题是缺乏有效的品质维护技术。本研究通过对枸杞15 d贮藏期生理指标、活性氧代谢及线粒体氧化还原过程的研究，探讨低压静电场（LVEF）对枸杞采后品质的影响。转录组分析显示，LVEF提高了枸杞活性氧和线粒体氧化还原代谢相关基因的表达，抑制了细胞壁代谢和乙烯生物合成及信号通路相关基因的转录。此外，LVEF抑制了膜脂的过氧化和电导率的增加，同时降低了超氧阴离子O2•- (126.7 mmol min−1 g−1)和H2O2 （0.75 μmol g−1）的生成速率。LVEF处理显著提高了超氧化物歧化酶（SOD）（1.12倍）、过氧化氢酶（CAT）（1.37倍）、过氧化物酶（POD）（1.58倍）、抗坏血酸过氧化物酶（APX）（1.02倍）和谷胱甘肽还原酶（GR）活性。此外，LVEF提高了线粒体NAD(P)+水平，降低了NAD(P)H水平，提高了NAD(P)+/NAD(P)H比值。本研究提示，枸杞采后贮藏品质可通过LVEF调控ROS代谢和线粒体氧化还原代谢来改善。

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引用次数: 0

Flavor characteristics of natural yak yogurt and the impact of fermentation with isolated strains on flavor compounds in manual yak yogurt 天然牦牛酸奶风味特性及分离菌发酵对手工牦牛酸奶风味成分的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117744

Qin Yanting , Jiang Miao , Ma Jingyi , Xin Li , Fangfang Yue , Zhang Yulin , Zheng Yiming , Tian Yilu , Liu Lihua , Wang Shuxuan , Huang Rui , Nageena Qayyum , Mohamedelfatieh Ismael , Marat Muratkhan , Xin Wang , Xin Lü

Northern Qinghai Lake is a unique natural ecological pastoral region, imparting a distinctive flavor to natural yak yogurt. This study aimed to investigate the role of Lactic acid bacteria (LAB) in the formation of key flavor compounds in yak yogurt. Using an electronic nose and gas chromatography-mass spectrometry (GC-MS), the flavor profile of yak yogurt was characterized. The characteristic flavor compounds in natural yak yogurt made by herders include 2,3-pentanedione, hexanal, 2,3-butanedione, 3-methyl-1-butanol, and heptanal. A total of 34 LAB strains were isolated, with Streptococcus thermophilus identified as the dominant strain (85.3 %). S. thermophilus, Limosilactobacillus fermentum, Lacticaseibacillus paracasei and Lactococcus lactis were used for manual fermentation of yak yogurt, with S. thermophilus proportions set at 25 %, 45 %, 65 %, and 85 %. The results revealed that key characteristic flavor compounds in manual yak yogurt included pentanal, 2,3-butanedione, acetoin, and 1-pentanol. Notably, 2,3-butanedione was a distinguishing compound in both natural and manual yak yogurt, with its concentration increasing proportionally with the addition of S. thermophilus in the starter culture. These findings demonstrate that S. thermophilus plays a pivotal role in the formation of 2,3-butanedione, a key flavor compound in yak yogurt, highlighting its importance in defining the unique sensory attributes of the product.

青海湖北部是独特的自然生态牧区，赋予了天然牦牛酸奶独特的风味。本研究旨在探讨乳酸菌（LAB）在牦牛酸奶主要风味化合物形成过程中的作用。利用电子鼻和气相色谱-质谱（GC-MS）分析了牦牛酸奶的风味特征。牧民制作的天然牦牛酸奶中的特征风味化合物包括 2,3-戊二酮、己醛、2,3-丁二酮、3-甲基-1-丁醇和庚醛。共分离出 34 株 LAB 菌株，其中嗜热链球菌被确定为优势菌株（85.3%）。嗜热链球菌、发酵柠檬酸乳杆菌、副酸乳杆菌和乳酸乳球菌被用于牦牛酸奶的人工发酵，嗜热链球菌的比例设定为 25%、45%、65% 和 85%。结果表明，人工发酵牦牛酸奶中的主要特征风味化合物包括戊醛、2,3-丁二酮、乙缩醛和 1-戊醇。值得注意的是，2,3-丁二酮是天然牦牛酸奶和人工牦牛酸奶中的一种特殊化合物，其浓度随着嗜热菌在起始培养物中的添加而成正比增加。这些研究结果表明，嗜热菌在牦牛酸奶中关键风味化合物 2,3-丁二酮的形成过程中起着关键作用，突出了它在确定产品独特感官属性方面的重要性。

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引用次数: 0

Modification of Pickering emulsions using zein-tannic acid particles: enhancement of antioxidant and thermal stability properties of citral 玉米单宁酸颗粒对酸洗乳剂的改性：增强柠檬醛的抗氧化和热稳定性

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117761

Yihong Zhou, Yang Xu, Peng Wang, Jing Zhang, Shangxing Chen, Dayong Peng, Zongde Wang, Yuling Yang, Hai Luo, Ji Zhang

Citral is one of the main components of everyday chemical fragrances and Its fragrance cannot be retained for long due to its active chemical properties. Currently, potentially toxic or expensive industrial surfactants are commonly used to emulsify flavors or essential oils, and most of the dispersed systems formed are thermodynamically unstable. In this study, modified corn protein was used as a solid particles and xanthan gum as a co-emulsifier to form an O/W type Pickering emulsion. Corn protein was modified with natural plant polyphenol–tannin to obtain solid particles with optimal amphiphilicity and antioxidant properties, and the particle size was approximately 170 nm. The Pickering emulsion was dispersed using a high-speed homogenizer. The percentage of encapsulated citral in the system was 20 %. The particle size, polydispersity index, and citral encapsulation rate were 32.48 μm, 0.323, and 91.26 %, respectively. The Pickering emulsion significantly improved the stability of the encapsulated citral, and the retention of citral in harsh environments (both high temperature and aerobic) was significantly increased. After one month of storage, the citral retention in the Pickering emulsion was 86.95 % under aerobic conditions.

柠檬醛是日常化学香料的主要成分之一，由于其活性化学性质，其香味不能长时间保留。目前，潜在的有毒或昂贵的工业表面活性剂通常用于乳化香精或精油，并且大多数形成的分散体系是热力学不稳定的。本研究以改性玉米蛋白为固体颗粒，以黄原胶为共乳化剂，制备了O/W型Pickering乳液。用天然植物多酚单宁对玉米蛋白进行改性，得到了具有最佳两亲性和抗氧化性能的固体颗粒，颗粒尺寸约为170 nm。皮克林乳状液采用高速均质机进行分散。系统中包封的柠檬醛含量为20%。其粒径为32.48 μm，多分散指数为0.323，柠檬醛包封率为91.26%。皮克林乳剂显著提高了包被柠檬醛的稳定性，并显著提高了柠檬醛在恶劣环境（高温和好氧）下的保留率。在有氧条件下，皮克林乳剂中柠檬醛的保留率为86.95%。

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引用次数: 0

Formulation effects on the enhanced structural and anti-oxidative properties of emulsions stabilized by complexes of cellulose nanofibrils (CNF) and epigallocatechin gallate (EGCG) 纤维素纳米原纤维（CNF）与表没食子儿茶素没食子酸酯（EGCG）配合物稳定乳状液的配方对结构增强和抗氧化性能的影响

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2025-04-07 DOI: 10.1016/j.lwt.2025.117758

Fang Fang , Zijing Tian , Zhaoyizhu Guan , Yongjian Cai , Lihua Huang , Paul Van der Meeren

In this study, the effect of cellulose nanofiber (CNF)-epigallocatechin gallate (EGCG) complexes on the stability of emulsions was examined through analysis of their microstructure and rheological behavior as a function of the CNF- EGCG complex concentration (w, 0.6–1.4 %, w/v) and oil phase volume fraction (φ, 0.2–0.8, v/v). Emulsions with smaller droplet sizes were prepared by increasing the concentration of particles or the suitable oil phase (φ = 0.6). Microstructural analysis showed that the CNF-EGCG complexes stabilized the oil-water interface, while excess complexes formed a network structure in the continuous phase. Rheological analysis demonstrated that increasing either the oil phase volume fraction or the particle concentration enhanced the gel strength of the emulsion, thereby reducing oxygen-oil contact and droplet aggregation, ultimately improving the oxidative and physical stability of the emulsions. The structural disintegration of the emulsions was analysed by cross-strain (γ_co) determination. As the oil content increased, γ_co remained unaffected by the CNF concentration. In conclusion, our results showed that the properties of CNF-EGCG stabilized emulsions can be regulated by controlling the CNF concentration and oil phase volume fraction, offering important insights for the introduction of innovative new food products.

本研究通过分析纤维素纳米纤维(CNF)-表没食子儿茶素没食子酸酯（EGCG）配合物的微观结构和流变行为对乳状液稳定性的影响，考察了CNF- EGCG配合物浓度（w, 0.6 - 1.4%, w/v）和油相体积分数（φ, 0.2-0.8, v/v）对乳状液稳定性的影响。通过增加颗粒浓度或适当的油相（φ = 0.6），制备了粒径较小的乳状液。微观结构分析表明，CNF-EGCG配合物稳定了油水界面，过量配合物在连续相中形成网状结构。流变学分析表明，增加油相体积分数或颗粒浓度均可增强乳液的凝胶强度，从而减少氧油接触和液滴聚集，最终提高乳液的氧化稳定性和物理稳定性。用交叉应变（γ - co）法分析了乳剂的结构分解。随着油含量的增加，γ - co不受CNF浓度的影响。总之，我们的研究结果表明，CNF- egcg稳定乳状液的性能可以通过控制CNF浓度和油相体积分数来调节，这为创新食品的引入提供了重要的见解。

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引用次数: 0