Pub Date : 2026-01-17DOI: 10.1016/j.lwt.2026.119041
Ilyes Dammak , Jihen Tlili , Carlos Adam Conte-Junior , Raoudha Sadraoui , Paulo José do Amaral Sobral , Slim Cherif
Natural emulsifiers such as gum arabic face limitations including restricted availability, batch variability, and lack of intrinsic bioactivity. This study evaluated Acacia tortilis subsp. raddiana leaves, seeds, and pods as renewable sources of multifunctional emulsifiers. Hydroethanolic extracts (0–100 % ethanol, v/v) were characterized for phenolics, flavonoids, saponins, proteins, and carbohydrates, linking composition to interfacial and biological functionality. Extracts reduced soybean oil–water interfacial tension from ∼65 to ∼40 mN/m at equilibrium, forming 10 % (v/v) oil-in-water emulsions with droplet sizes of 80–320 nm and zeta-potentials of −29 to −50 mV. Aqueous seed and pod extracts yielded the smallest droplets, while ethanol-rich leaf extracts produced the most stable systems. FTIR analysis indicated adsorption of polysaccharides, saponins, and phenolics at the interface, supporting cohesive film formation. Extracts exhibited strong antioxidant activity (DPPH IC50 = 0.12–2.46 μg/mL) and antibacterial efficacy (MIC = 0.25–1.5 mg/mL) against Pseudomonas aeruginosa and Enterococcus faecalis, with emulsions retaining partial activity (MIC = 1.0–2.0 mg/mL). The study highlights A. tortilis as a clean-label emulsifier integrating physical stabilization and bioactive protection, offering a functional alternative to gum arabic. These findings provide a framework for valorizing desert biomass into sustainable food, nutraceutical, and cosmetic ingredients.
{"title":"Valorization of Acacia tortilis extracts for stable oil-in-water emulsions with bioactive properties","authors":"Ilyes Dammak , Jihen Tlili , Carlos Adam Conte-Junior , Raoudha Sadraoui , Paulo José do Amaral Sobral , Slim Cherif","doi":"10.1016/j.lwt.2026.119041","DOIUrl":"10.1016/j.lwt.2026.119041","url":null,"abstract":"<div><div>Natural emulsifiers such as gum arabic face limitations including restricted availability, batch variability, and lack of intrinsic bioactivity. This study evaluated <em>Acacia tortilis</em> subsp. <em>raddiana</em> leaves, seeds, and pods as renewable sources of multifunctional emulsifiers. Hydroethanolic extracts (0–100 % ethanol, v/v) were characterized for phenolics, flavonoids, saponins, proteins, and carbohydrates, linking composition to interfacial and biological functionality. Extracts reduced soybean oil–water interfacial tension from ∼65 to ∼40 mN/m at equilibrium, forming 10 % (v/v) oil-in-water emulsions with droplet sizes of 80–320 nm and zeta-potentials of −29 to −50 mV. Aqueous seed and pod extracts yielded the smallest droplets, while ethanol-rich leaf extracts produced the most stable systems. FTIR analysis indicated adsorption of polysaccharides, saponins, and phenolics at the interface, supporting cohesive film formation. Extracts exhibited strong antioxidant activity (DPPH IC<sub>50</sub> = 0.12–2.46 μg/mL) and antibacterial efficacy (MIC = 0.25–1.5 mg/mL) against <em>Pseudomonas aeruginosa</em> and <em>Enterococcus faecalis</em>, with emulsions retaining partial activity (MIC = 1.0–2.0 mg/mL). The study highlights <em>A. tortilis</em> as a clean-label emulsifier integrating physical stabilization and bioactive protection, offering a functional alternative to gum arabic. These findings provide a framework for valorizing desert biomass into sustainable food, nutraceutical, and cosmetic ingredients.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119041"},"PeriodicalIF":6.6,"publicationDate":"2026-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036837","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 : 2026-01-16DOI: 10.1016/j.lwt.2026.119042
Zhiyi Ai , Qianxi Zhao , Yankai Liu , Guangquan Ren , Yu Wang , Bo Nan , Yuhua Wang
In this study, a whey protein concentrate (WPC)/pullulan (PUL) nanodispersion system was developed by the emulsification–solvent evaporation method to encapsulate astaxanthin (AST) efficiently, and its physicochemical, structural, stability, and antioxidant properties were systematically evaluated. The nanodispersions exhibited a uniform pink appearance and significantly improved AST dispersibility compared with free AST. The encapsulation efficiency increased with PUL addition and reached a maximum of 73.93 ± 0.24 % at 0.8 mg/mL. Spectroscopic analyses (UV–Vis, FTIR, fluorescence) revealed that hydrophobic interactions and hydrogen bonding among WPC, PUL, and AST were responsible for the formation of a stable interfacial structure. Storage stability demonstrated that 0.8 mg/mL PUL improved the 2-month AST retention to 85.06 ± 0.98 % at 4 °C, significantly higher than the free AST. During in vitro digestion, WPC/PUL nanodispersions enhanced AST bioaccessibility and provided superior protection against pH- and heat-induced degradation. Antioxidant assays showed that the nanodispersions exhibited stronger DPPH and FRAP activities than free AST, indicating improved radical scavenging and reducing capacity. Overall, WPC/PUL/AST nanodispersions optimized at a pullulan concentration of 0.8 mg/mL exhibited high encapsulation efficiency exceeding 73 % along with excellent long-term storage stability characterized by astaxanthin retention above 85 % and a controlled release behavior that resulted in bioaccessibility greater than 57 %. Prepared from food-grade materials via a simple emulsification–solvent evaporation method, this formulation offers a cost-effective and industrially scalable approach for the delivery of lipophilic bioactives such as astaxanthin in functional foods and nutraceuticals.
{"title":"Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity","authors":"Zhiyi Ai , Qianxi Zhao , Yankai Liu , Guangquan Ren , Yu Wang , Bo Nan , Yuhua Wang","doi":"10.1016/j.lwt.2026.119042","DOIUrl":"10.1016/j.lwt.2026.119042","url":null,"abstract":"<div><div>In this study, a whey protein concentrate (WPC)/pullulan (PUL) nanodispersion system was developed by the emulsification–solvent evaporation method to encapsulate astaxanthin (AST) efficiently, and its physicochemical, structural, stability, and antioxidant properties were systematically evaluated. The nanodispersions exhibited a uniform pink appearance and significantly improved AST dispersibility compared with free AST. The encapsulation efficiency increased with PUL addition and reached a maximum of 73.93 ± 0.24 % at 0.8 mg/mL. Spectroscopic analyses (UV–Vis, FTIR, fluorescence) revealed that hydrophobic interactions and hydrogen bonding among WPC, PUL, and AST were responsible for the formation of a stable interfacial structure. Storage stability demonstrated that 0.8 mg/mL PUL improved the 2-month AST retention to 85.06 ± 0.98 % at 4 °C, significantly higher than the free AST. During in vitro digestion, WPC/PUL nanodispersions enhanced AST bioaccessibility and provided superior protection against pH- and heat-induced degradation. Antioxidant assays showed that the nanodispersions exhibited stronger DPPH and FRAP activities than free AST, indicating improved radical scavenging and reducing capacity. Overall, WPC/PUL/AST nanodispersions optimized at a pullulan concentration of 0.8 mg/mL exhibited high encapsulation efficiency exceeding 73 % along with excellent long-term storage stability characterized by astaxanthin retention above 85 % and a controlled release behavior that resulted in bioaccessibility greater than 57 %. Prepared from food-grade materials via a simple emulsification–solvent evaporation method, this formulation offers a cost-effective and industrially scalable approach for the delivery of lipophilic bioactives such as astaxanthin in functional foods and nutraceuticals.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119042"},"PeriodicalIF":6.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036835","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 : 2026-01-16DOI: 10.1016/j.lwt.2026.119050
Jiarui Cao, Meinou N. Corstens, Karin Schroën
Proteins and polysaccharides have been used extensively in emulsion formulation, both individually and in conjunction. However, the mechanisms underlying the thermal stability of protein-stabilized emulsions in the presence of pectin require further elucidation. Here, we systematically investigate the effect of thermal processing on such emulsions (with protein-pectin mass ratio of 1:0, 10:1, 5:1, 2:1, 1:1, and 0:1). The thermal behavior (20–95 °C) of potato protein isolate (POPI) and pectin was studied through: (1) continuous-phase properties (2) interfacial characteristics, and (3) the thermal stability of 45 wt% oil-in-water (O/W) emulsions at pH 4. POPI-pectin mixtures at ratios of 2:1 and 1:1 exhibited smaller particle size and strongly negative zeta potentials compared to higher ratios (10:1, 5:1). Heating and subsequent cooling increased both continuous-phase viscosity and interfacial elastic modulus, most probably through hydrophobic interactions, with a 2:1 ratio achieving higher interfacial elasticity values that exceed those of protein interfaces. Emulsions stabilized by the 2:1 mixture were thermally stable, maintaining small droplet sizes (∼3 μm; compared to ∼8 μm for protein-stabilized emulsions) without aggregation, coalescence, or creaming over 5 days. The enhanced thermal stability is attributed to a synergistic mechanism, in which heating induces gelation in the continuous phase and enhances elastic film formation at the interface. The findings are expected to be relevant for plant protein-stabilized emulsions, of which stability can be improved by clever combination with polysaccharides.
{"title":"Enhanced thermal stability of potato protein-pectin emulsions: Synergistic effects of bulk and interfacial properties","authors":"Jiarui Cao, Meinou N. Corstens, Karin Schroën","doi":"10.1016/j.lwt.2026.119050","DOIUrl":"10.1016/j.lwt.2026.119050","url":null,"abstract":"<div><div>Proteins and polysaccharides have been used extensively in emulsion formulation, both individually and in conjunction. However, the mechanisms underlying the thermal stability of protein-stabilized emulsions in the presence of pectin require further elucidation. Here, we systematically investigate the effect of thermal processing on such emulsions (with protein-pectin mass ratio of 1:0, 10:1, 5:1, 2:1, 1:1, and 0:1). The thermal behavior (20–95 °C) of potato protein isolate (POPI) and pectin was studied through: (1) continuous-phase properties (2) interfacial characteristics, and (3) the thermal stability of 45 wt% oil-in-water (O/W) emulsions at pH 4. POPI-pectin mixtures at ratios of 2:1 and 1:1 exhibited smaller particle size and strongly negative zeta potentials compared to higher ratios (10:1, 5:1). Heating and subsequent cooling increased both continuous-phase viscosity and interfacial elastic modulus, most probably through hydrophobic interactions, with a 2:1 ratio achieving higher interfacial elasticity values that exceed those of protein interfaces. Emulsions stabilized by the 2:1 mixture were thermally stable, maintaining small droplet sizes (∼3 μm; compared to ∼8 μm for protein-stabilized emulsions) without aggregation, coalescence, or creaming over 5 days. The enhanced thermal stability is attributed to a synergistic mechanism, in which heating induces gelation in the continuous phase and enhances elastic film formation at the interface. The findings are expected to be relevant for plant protein-stabilized emulsions, of which stability can be improved by clever combination with polysaccharides.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119050"},"PeriodicalIF":6.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001796","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 : 2026-01-16DOI: 10.1016/j.lwt.2026.119047
Yuping Zhao , Tingting Hu , Xin Yang, Mingjun Long, Run Chen, Anjun Chen, Zhiqing Zhang, Guanghui Shen
This study aimed to prepare chayote tuber starch (CTS)-zein composite nanoparticles (CZCPs) to stabilize Pickering emulsions for encapsulation of Zanthoxylum bungeanum Maxim. essential oil (ZBEO). The optimized CZCPs were obtained with a 5:5 CTS/Zein ratio at pH 10 using the normal dropwise method. The analysis of DSC, XRD, and FTIR revealed incorporation of zein improved the wettability of CTS via hydrogen bonding, electrostatic and hydrophobic interactions. The obtained Pickering emulsion formulated with 12.0 % CZCPs and an oil fraction of 0.5 displayed a higher ZBEO encapsulation efficiency of 95.22 %. The analysis of stability revealed the Pickering emulsion exhibited excellent storage stability over 30 days, good thermal stability (30–90 °C), and salt stability (100–500 mM). No significant changes (P > 0.05) in PSD were found across all treatment conditions. Furthermore, the prepared Pickering emulsion effectively delayed rapid release of ZBEO, with cumulative release rates of 76.18 % and 66.38 % after 24-h storage at 25 °C and 4 °C, respectively. Collectively, the prepared CZCPs could serve as a potential solid stabilizer for ZBEO Pickering emulsions.
{"title":"Fabrication and sustained release behavior of Zanthoxylum bungeanum maxim. essential oil Pickering emulsion stabilized by chayote tuber starch-zein composite nanoparticles","authors":"Yuping Zhao , Tingting Hu , Xin Yang, Mingjun Long, Run Chen, Anjun Chen, Zhiqing Zhang, Guanghui Shen","doi":"10.1016/j.lwt.2026.119047","DOIUrl":"10.1016/j.lwt.2026.119047","url":null,"abstract":"<div><div>This study aimed to prepare chayote tuber starch (CTS)-zein composite nanoparticles (CZCPs) to stabilize Pickering emulsions for encapsulation of <em>Zanthoxylum bungeanum</em> Maxim. essential oil (ZBEO). The optimized CZCPs were obtained with a 5:5 CTS/Zein ratio at pH 10 using the normal dropwise method. The analysis of DSC, XRD, and FTIR revealed incorporation of zein improved the wettability of CTS via hydrogen bonding, electrostatic and hydrophobic interactions. The obtained Pickering emulsion formulated with 12.0 % CZCPs and an oil fraction of 0.5 displayed a higher ZBEO encapsulation efficiency of 95.22 %. The analysis of stability revealed the Pickering emulsion exhibited excellent storage stability over 30 days, good thermal stability (30–90 °C), and salt stability (100–500 mM). No significant changes (<em>P</em> > 0.05) in PSD were found across all treatment conditions. Furthermore, the prepared Pickering emulsion effectively delayed rapid release of ZBEO, with cumulative release rates of 76.18 % and 66.38 % after 24-h storage at 25 °C and 4 °C, respectively. Collectively, the prepared CZCPs could serve as a potential solid stabilizer for ZBEO Pickering emulsions.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119047"},"PeriodicalIF":6.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036757","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 : 2026-01-16DOI: 10.1016/j.lwt.2026.119048
Ke Yan , Jiping Huang , Mingjie Li , Xiurui Xiang , Bo Hu , Pan Gao , Jiaojiao Yin , Xinghe Zhang , Yong Yang , Huiwen Peng , Chuanrong Hu , Dongping He , Jine Wu , Wu Zhong , Yacheng Hao
As a delivery system, the nanoemulsion significantly enhanced the stability of encapsulated DHA oil, crucial for achieving high bioavailability. DHA algal oil nanoemulsions were fabricated with sodium caseinate (CS), gum arabic (GA), a CS-GA Maillard conjugate, and whey protein isolate (WPI). They were stored at 4 °C and 25 °C for 35 days, during which changes in particle size, polydispersity index (PDI), zeta potential, free radical scavenging capacity, oxidation products, and flavor profiles were evaluated. After 28 days at 4 °C, GA nanoemulsion (GA-NE) was the least stable, showing an 88.3 % increase in particle size. In contrast, the CS-GA conjugate-based nanoemulsion (CS-GA-NE) showed the best stability, with only a 9.6 % increase. After 35 days at 25 °C, CS-GA-NE retained a DPPH scavenging capacity of 152.34 μmol TE/100g. Its peroxide value (POV) was 710 μmol/100g and thiobarbituric acid reactive substances (TBARS) was 0.11 mg/100g; both values were significantly lower than those of the other formulations. GC-MS analysis indicated that the CS-GA interfacial layer suppressed lipid oxidation via synergistic electrostatic repulsion and steric hindrance, and also reduced the formation of off-flavor aldehydes and ketones. These findings showed that CS-GA-NE possessed excellent physical stability and antioxidant activity. This superior performance arose from a unique synergistic interface: CS provided strong electrostatic repulsion, whereas GA offered dense steric hindrance. Combined, these mechanisms could not be achieved by WPI or any single biopolymer. The covalent CS-GA conjugate created a balanced electrostatic-steric barrier that effectively prevented droplet coalescence and lipid oxidation. Thus, the CS-GA composite emulsifier offered a safe, stable, and flavor-friendly strategy for DHA nanoemulsions and provided valuable insights for optimizing lipid delivery systems in functional foods.
{"title":"Synergistic stabilization of DHA nanoemulsions using sodium caseinate-gum Arabic Maillard conjugates","authors":"Ke Yan , Jiping Huang , Mingjie Li , Xiurui Xiang , Bo Hu , Pan Gao , Jiaojiao Yin , Xinghe Zhang , Yong Yang , Huiwen Peng , Chuanrong Hu , Dongping He , Jine Wu , Wu Zhong , Yacheng Hao","doi":"10.1016/j.lwt.2026.119048","DOIUrl":"10.1016/j.lwt.2026.119048","url":null,"abstract":"<div><div>As a delivery system, the nanoemulsion significantly enhanced the stability of encapsulated DHA oil, crucial for achieving high bioavailability. DHA algal oil nanoemulsions were fabricated with sodium caseinate (CS), gum arabic (GA), a CS-GA Maillard conjugate, and whey protein isolate (WPI). They were stored at 4 °C and 25 °C for 35 days, during which changes in particle size, polydispersity index (PDI), zeta potential, free radical scavenging capacity, oxidation products, and flavor profiles were evaluated. After 28 days at 4 °C, GA nanoemulsion (GA-NE) was the least stable, showing an 88.3 % increase in particle size. In contrast, the CS-GA conjugate-based nanoemulsion (CS-GA-NE) showed the best stability, with only a 9.6 % increase. After 35 days at 25 °C, CS-GA-NE retained a DPPH scavenging capacity of 152.34 μmol TE/100g. Its peroxide value (POV) was 710 μmol/100g and thiobarbituric acid reactive substances (TBARS) was 0.11 mg/100g; both values were significantly lower than those of the other formulations. GC-MS analysis indicated that the CS-GA interfacial layer suppressed lipid oxidation via synergistic electrostatic repulsion and steric hindrance, and also reduced the formation of off-flavor aldehydes and ketones. These findings showed that CS-GA-NE possessed excellent physical stability and antioxidant activity. This superior performance arose from a unique synergistic interface: CS provided strong electrostatic repulsion, whereas GA offered dense steric hindrance. Combined, these mechanisms could not be achieved by WPI or any single biopolymer. The covalent CS-GA conjugate created a balanced electrostatic-steric barrier that effectively prevented droplet coalescence and lipid oxidation. Thus, the CS-GA composite emulsifier offered a safe, stable, and flavor-friendly strategy for DHA nanoemulsions and provided valuable insights for optimizing lipid delivery systems in functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119048"},"PeriodicalIF":6.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036761","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}
Freshwater fish oil is a promising source of essential fatty acids, including omega-3, omega-6, and omega-9, with potential health benefits such as anti-inflammatory, anti-obesity, anti-diabetic, and cardiovascular protection. Although its omega-3 content is generally lower than that of marine fish oil, its higher omega-9 levels may offer enhanced anti-inflammatory effects. As demand for fish oil rises and concerns over marine overfishing grow, freshwater fish oil particularly when derived from processing by-products, offers a more sustainable alternative that promotes resource efficiency. However, research on freshwater fish oil remains limited. Key challenges include variability in composition due to species and habitat, limited clinical validation, lack of regulatory standards, and technical barriers in extraction and quality control. Risks such as contamination and oxidation also require attention. This review summarizes recent advances in extraction methods, lipid profiles, bioactive properties, and analytical tools including lipidomics and metabolomics. It highlights both the functional potential and the existing gaps, aiming to provide a foundation for future research and industrial application of freshwater fish oil as a sustainable lipid source for food, pharmaceutical, and nutraceutical sectors.
{"title":"A sustainable source of freshwater fish oil: Nutritional and functional insights through lipidomics and metabolomics","authors":"Putri Widyanti Harlina , Azlaini Yus Nasution , Ida Musfiroh , Muchtaridi Muchtaridi , Fang Geng , Tri Yuliana , Vira Putri Yarlina","doi":"10.1016/j.lwt.2026.119046","DOIUrl":"10.1016/j.lwt.2026.119046","url":null,"abstract":"<div><div>Freshwater fish oil is a promising source of essential fatty acids, including omega-3, omega-6, and omega-9, with potential health benefits such as anti-inflammatory, anti-obesity, anti-diabetic, and cardiovascular protection. Although its omega-3 content is generally lower than that of marine fish oil, its higher omega-9 levels may offer enhanced anti-inflammatory effects. As demand for fish oil rises and concerns over marine overfishing grow, freshwater fish oil particularly when derived from processing by-products, offers a more sustainable alternative that promotes resource efficiency. However, research on freshwater fish oil remains limited. Key challenges include variability in composition due to species and habitat, limited clinical validation, lack of regulatory standards, and technical barriers in extraction and quality control. Risks such as contamination and oxidation also require attention. This review summarizes recent advances in extraction methods, lipid profiles, bioactive properties, and analytical tools including lipidomics and metabolomics. It highlights both the functional potential and the existing gaps, aiming to provide a foundation for future research and industrial application of freshwater fish oil as a sustainable lipid source for food, pharmaceutical, and nutraceutical sectors.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119046"},"PeriodicalIF":6.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001795","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}
In this study, two air classified, protein-enriched lentil flour fractions with different starch content (0 %, 12.1 %) were used to investigate the influence of heat treatment on the structure of 60 wt% O/W emulsions and interfacial layer properties. Therefore, mixtures of different ratios of native and heated samples of these fractions were compared, showing that at high ratios (>80 %) of heated sample, gelatinized starch altered the adsorption kinetics of the interfacial layer. The strain resilience of the interfacial layer was determined by the protein's state and was decreased by a factor of 5–6 by heat treatment, while starch had a neglectable influence. Structure and rheology of the emulsions were significantly altered by starch content at high ratios of heated sample. Gelatinized starch increased the power law consistency coefficient K from 100 to more than 250, and oil droplet diameter (d43) from 15 to 35 μm in emulsions of heat-treated samples. Overall, the thermal treatment of dry fractionated lentil flour had a significant influence on functionality, which was more pronounced at higher amounts of non-protein components. Thus, when selecting a specific degree of refinement of air classified legume flour, the impact of subsequent thermal processes on functionality should be considered.
{"title":"Influence of heat treatment on emulsifying properties of dry fractionated lentil flour in concentrated oil-in-water emulsions","authors":"Matthias Funke , Simon Hilbig , Remko Boom , Jochen Weiss","doi":"10.1016/j.lwt.2026.119049","DOIUrl":"10.1016/j.lwt.2026.119049","url":null,"abstract":"<div><div>In this study, two air classified, protein-enriched lentil flour fractions with different starch content (0 %, 12.1 %) were used to investigate the influence of heat treatment on the structure of 60 wt% O/W emulsions and interfacial layer properties. Therefore, mixtures of different ratios of native and heated samples of these fractions were compared, showing that at high ratios (>80 %) of heated sample, gelatinized starch altered the adsorption kinetics of the interfacial layer. The strain resilience of the interfacial layer was determined by the protein's state and was decreased by a factor of 5–6 by heat treatment, while starch had a neglectable influence. Structure and rheology of the emulsions were significantly altered by starch content at high ratios of heated sample. Gelatinized starch increased the power law consistency coefficient K from 100 to more than 250, and oil droplet diameter (d<sub>43</sub>) from 15 to 35 μm in emulsions of heat-treated samples. Overall, the thermal treatment of dry fractionated lentil flour had a significant influence on functionality, which was more pronounced at higher amounts of non-protein components. Thus, when selecting a specific degree of refinement of air classified legume flour, the impact of subsequent thermal processes on functionality should be considered.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119049"},"PeriodicalIF":6.6,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146001799","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 : 2026-01-15DOI: 10.1016/j.lwt.2026.119027
Liqin You , Ziyang Wei , Yingjuan Ma , Yuyu Wang , Zhao-Jun Wei
This study evaluated ultrasound combined with slightly acidic electrolyzed water (SAEW) treatment (0–5 min) on microbial safety, physicochemical properties, protein structure, and flavor of Tan mutton. The 1-min treatment achieved optimal balance, reducing total viable counts (TVCs) from 5.85 to 5.13 log CFU/g and Pseudomonas from 4.61 to 4.49 log CFU/g compared with control. Physicochemical improvements included decreased cooking loss (39.77 %–34.47 %), substantial hardness reduction (7730.15 g–2993.64 g), no significant change in centrifugal loss, and 16.05 % elasticity increase. Color attributes improved markedly (L∗ increased from 34.56 to 41.78; a∗ decreased from 9.67 to 6.10). FTIR analysis revealed protein structural transitions: α-helix decreased from 41.23 % to 31.42 %, while β-sheet (19.37 %–25.13 %) and random coil structures (16.51 %–22.94 %) increased, indicating moderate myofibrillar unfolding. SEM confirmed that 1-min treatment preserved compact microstructure, whereas 3–5 min treatments resulted in noticeable fiber disruption. GC-MS and electronic-nose analyses demonstrated enhanced nutty/roasted volatiles (e.g., 1-pentanol, 2-pentyl-furan) while suppressing off-odor aldehydes such as hexanal and (E)-2-nonenal. Correlation analysis revealed close relationships among protein structural changes, microbial inhibition, water-holding capacity, and aroma development. The 1-min ultrasound-SAEW combination achieved the optimal balance between microbial reduction and quality enhancement, offering a promising green preservation strategy for high-quality Tan mutton products.
{"title":"Impact of ultrasound combined with slightly acidic electrolyzed water treatment on quality characteristics and microbial inhibition of Tan mutton","authors":"Liqin You , Ziyang Wei , Yingjuan Ma , Yuyu Wang , Zhao-Jun Wei","doi":"10.1016/j.lwt.2026.119027","DOIUrl":"10.1016/j.lwt.2026.119027","url":null,"abstract":"<div><div>This study evaluated ultrasound combined with slightly acidic electrolyzed water (SAEW) treatment (0–5 min) on microbial safety, physicochemical properties, protein structure, and flavor of Tan mutton. The 1-min treatment achieved optimal balance, reducing total viable counts (TVCs) from 5.85 to 5.13 log CFU/g and <em>Pseudomonas</em> from 4.61 to 4.49 log CFU/g compared with control. Physicochemical improvements included decreased cooking loss (39.77 %–34.47 %), substantial hardness reduction (7730.15 g–2993.64 g), no significant change in centrifugal loss, and 16.05 % elasticity increase. Color attributes improved markedly (<em>L∗</em> increased from 34.56 to 41.78; <em>a∗</em> decreased from 9.67 to 6.10). FTIR analysis revealed protein structural transitions: α-helix decreased from 41.23 % to 31.42 %, while <em>β</em>-sheet (19.37 %–25.13 %) and random coil structures (16.51 %–22.94 %) increased, indicating moderate myofibrillar unfolding. SEM confirmed that 1-min treatment preserved compact microstructure, whereas 3–5 min treatments resulted in noticeable fiber disruption. GC-MS and electronic-nose analyses demonstrated enhanced nutty/roasted volatiles (e.g., 1-pentanol, 2-pentyl-furan) while suppressing off-odor aldehydes such as hexanal and (<em>E</em>)-2-nonenal. Correlation analysis revealed close relationships among protein structural changes, microbial inhibition, water-holding capacity, and aroma development. The 1-min ultrasound-SAEW combination achieved the optimal balance between microbial reduction and quality enhancement, offering a promising green preservation strategy for high-quality Tan mutton products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119027"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974603","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}
This study developed a novel chitosan-pectate (CS-PA) composite coating to enhance the postharvest preservation of ‘Taimang’ mango. The CS-PA coating demonstrated synergistic effects, significantly outperforming individual CS or PA treatments. It more effectively reduced decay incidence (by 38 % compared to CS alone) and weight loss, delayed the respiratory climacteric peak, and better maintained firmness and titratable acidity. Mechanistically, the composite coating synergistically enhanced antioxidant enzymes (SOD, APX) activities, reducing oxidative damage (H2O2 and MDA). It also most effectively suppressed the activities and gene expression of cell wall-degrading enzymes (PG, PME), thereby preserving pectin integrity. Notably, the CS-PA coating uniquely and simultaneously activated key genes in both salicylic acid (MiPR1) and jasmonic acid (MiLOX) signaling pathways, indicating potentiated systemic resistance. The superior performance is attributed to a multi-tiered synergy involving a robust physical barrier, enhanced antioxidant capacity, preserved cell wall integrity, and induced broad-spectrum defense. This composite coating presents a promising, eco-friendly strategy for mango preservation.
{"title":"Synergistic effects of a chitosan-pectate composite coating on postharvest preservation and Underlying mechanisms in mango Fruit","authors":"Zhiwei Wu , Baoli Zhang , Qinghua Qiao , Zhisheng Lin , Zhenxin Ren","doi":"10.1016/j.lwt.2026.119000","DOIUrl":"10.1016/j.lwt.2026.119000","url":null,"abstract":"<div><div>This study developed a novel chitosan-pectate (CS-PA) composite coating to enhance the postharvest preservation of <strong>‘</strong>Taimang’ mango. The CS-PA coating demonstrated synergistic effects, significantly outperforming individual CS or PA treatments. It more effectively reduced decay incidence (by 38 % compared to CS alone) and weight loss, delayed the respiratory climacteric peak, and better maintained firmness and titratable acidity. Mechanistically, the composite coating synergistically enhanced antioxidant enzymes (SOD, APX) activities, reducing oxidative damage (H<sub>2</sub>O<sub>2</sub> and MDA). It also most effectively suppressed the activities and gene expression of cell wall-degrading enzymes (PG, PME), thereby preserving pectin integrity. Notably, the CS-PA coating uniquely and simultaneously activated key genes in both salicylic acid (MiPR1) and jasmonic acid (MiLOX) signaling pathways, indicating potentiated systemic resistance. The superior performance is attributed to a multi-tiered synergy involving a robust physical barrier, enhanced antioxidant capacity, preserved cell wall integrity, and induced broad-spectrum defense. This composite coating presents a promising, eco-friendly strategy for mango preservation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119000"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974607","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}
This study aimed to investigate the regulatory effects of PGP on dough processing characteristics and gluten protein structure in low-gluten flour system and to evaluate its potential in improving the quality of short biscuits. Results showed that PGP led to significantly increased water absorption by 1.90 % and prolonged dough stability from 5.07 min to 6.48 min. The incorporation of PGP also resulted in reduced swelling and setback values of starch. DSC analysis showed that thermal transition temperature and enthalpy change (ΔH) of dough reached the maximum values of 127.1 °C and 796.8 J/g at 1.0 % PGP, respectively. Structural analyses revealed that the addition of 0–1.0 % PGP induced a conformational transition of gluten proteins from β-sheets to α-helices (from 17.89 % to 19.91 %) and random coils, acco mpanied by a 25.8 % reduction in free sulfhydryl groups and a 56.3 % enhancement in disulfide bond formation. Moreover, PGP of 1–2.0 % led to significantly enhanced crispness of short biscuits, as puncture force decreased from 2.57 N to 1.86 N. Those results illustrated that PGP affected the processing performance and textural properties of low-gluten flour products through hydrogen-bonding and steric-hindrance effects, providing a formulation basis for utilizing PGP as a natural texture modulator in short biscuits.
{"title":"Regulatory effects of Platycodon grandiflorus polysaccharides on dough quality and gluten protein structure in low-gluten wheat flour system","authors":"Ying Zhu, Zunjie Hu, Libang Teng, Hongjun Li, Chengye Ma, Chenjie Wang, Shanfeng Chen","doi":"10.1016/j.lwt.2026.119011","DOIUrl":"10.1016/j.lwt.2026.119011","url":null,"abstract":"<div><div>This study aimed to investigate the regulatory effects of PGP on dough processing characteristics and gluten protein structure in low-gluten flour system and to evaluate its potential in improving the quality of short biscuits. Results showed that PGP led to significantly increased water absorption by 1.90 % and prolonged dough stability from 5.07 min to 6.48 min. The incorporation of PGP also resulted in reduced swelling and setback values of starch. DSC analysis showed that thermal transition temperature and enthalpy change (ΔH) of dough reached the maximum values of 127.1 °C and 796.8 J/g at 1.0 % PGP, respectively. Structural analyses revealed that the addition of 0–1.0 % PGP induced a conformational transition of gluten proteins from β-sheets to α-helices (from 17.89 % to 19.91 %) and random coils, acco mpanied by a 25.8 % reduction in free sulfhydryl groups and a 56.3 % enhancement in disulfide bond formation. Moreover, PGP of 1–2.0 % led to significantly enhanced crispness of short biscuits, as puncture force decreased from 2.57 N to 1.86 N. Those results illustrated that PGP affected the processing performance and textural properties of low-gluten flour products through hydrogen-bonding and steric-hindrance effects, providing a formulation basis for utilizing PGP as a natural texture modulator in short biscuits.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119011"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974616","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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