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

Effect of salt on volatile flavor substances in meat products-a review 盐对肉制品挥发性风味物质影响的研究进展

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

LWT - Food Science and Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.lwt.2025.118857

Erhong Liang , Bowen Liu , Su Li , Qianrong Wu , Tianze Wang , Meng Liu , Yan Zhao , Shouwei Wang , Shunliang Zhang

This review explores the multifaceted effects of salt on the generation of volatile flavor compounds in meat products, focusing on key processes such as lipid hydrolysis and oxidation, protein degradation, the Maillard reaction, and microbial metabolism. The findings indicate that different salt concentrations can yield distinct outcomes: while moderate salt levels (approximately 1.5–2.5 %) enhance lipid oxidation in a controlled manner—thereby promoting the formation of desirable aldehydes and ketones—excessive salt (>3 % or 4 %) may lead to over-oxidation, producing off-flavors. Similarly, moderate salt promotes protein denaturation and increases solubility, releasing key amino acids and peptides that serve as flavor precursors, whereas high salt concentrations accelerate protein over-oxidation, compromising flavor quality. Salt also regulates water activity, favoring Maillard reactions and diversifying the flavor profile. Moreover, low-salt environments support the growth of beneficial microorganisms, resulting in more complex flavor compounds, whereas overly high salt contents can reduce microbial diversity and simplify product flavor. Therefore, precise salt usage is crucial for optimizing both the aromatic complexity and the overall quality of meat products. Future research should further investigate the comprehensive impact of salt concentration on these biochemical pathways, enabling the development of meat products suited to low-salt dietary trends while preserving distinctive flavor characteristics.

本文探讨了盐对肉制品中挥发性风味化合物产生的多方面影响，重点介绍了脂质水解和氧化、蛋白质降解、美拉德反应和微生物代谢等关键过程。研究结果表明，不同的盐浓度可以产生不同的结果：适度的盐水平（约1.5 - 2.5%）以可控的方式增强脂质氧化，从而促进所需醛和酮的形成，过量的盐（3%或4%）可能导致过度氧化，产生异味。同样，适量的盐促进蛋白质变性和增加溶解度，释放出作为风味前体的关键氨基酸和肽，而高浓度的盐会加速蛋白质的过度氧化，影响风味质量。盐还能调节水分活性，促进美拉德反应，使风味多样化。此外，低盐环境支持有益微生物的生长，产生更复杂的风味化合物，而过高的盐含量会减少微生物多样性，简化产品风味。因此，精确的盐的使用对于优化芳香复杂性和肉制品的整体质量至关重要。未来的研究应进一步研究盐浓度对这些生化途径的综合影响，从而开发出适合低盐饮食趋势的肉制品，同时保持独特的风味特征。

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引用次数: 0

Effect of pre-fermentative cold maceration with Metschnikowia pulcherrima on the volatile composition of Marselan red wine 白桦预发酵冷浸对马塞兰红葡萄酒挥发性成分的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.lwt.2025.118855

Ruirui Li , Ronghui Yue , Dongyue Yang , Zhiyu Li , Xiaohong Tang , Jin Li , Penghui Zhou , Jinghui Chen , Xueqiang Guan , Yuxia Sun

This study investigated the effects of pre-fermentative cold maceration (PCM) combined with inoculation of indigenous Metschnikowia pulcherrima MP3007 on the volatile compounds and sensory characteristics of Marselan wines. The winemaking process included two stages: PCM (8 °C, 3 days) followed by alcoholic fermentation (25 °C, 8 days). Three treatments were compared: PCM without inoculation, PCM inoculated with Saccharomyces cerevisiae, and PCM inoculated with MP3007. Fermentation kinetics and fungal community diversity were monitored throughout the process. Wines were analyzed by GC-MS and HPLC for volatile compounds and conventional enological parameters. Results showed that MP3007 inoculation promoted sugar consumption during PCM without delaying fermentation. Wines inoculated with M. pulcherrima exhibited significantly higher concentrations of esters (80.16 mg/L), particularly acetate esters (69.57 mg/L) and medium-chain ethyl esters (10.55 mg/L), along with reduced levels of higher alcohols (152.10 mg/L), especially phenylethyl alcohol (47.81 mg/L). Principal component analysis clearly separated MP3007 wines from others based on their volatile profiles. Sensory evaluation confirmed that these wines had enhanced aromatic intensity, stronger floral and fruity notes, and greater overall flavor complexity. These findings indicate that combining PCM with M. pulcherrima inoculation is a viable strategy for modulating aroma profiles and improving the sensory quality of red wines.

研究了预发酵冷浸渍法（PCM）联合接种本土麦契科氏菌（Metschnikowia pulcherrima MP3007）对马塞兰葡萄酒挥发性成分和感官特性的影响。酿酒过程包括两个阶段：PCM（8°C， 3天）和酒精发酵（25°C， 8天）。比较了不接种PCM、接种酿酒酵母菌PCM和接种MP3007 PCM三种处理。在整个发酵过程中监测发酵动力学和真菌群落多样性。采用气相色谱-质谱法和高效液相色谱法对葡萄酒的挥发性成分和常规酒学参数进行分析。结果表明，接种MP3007可促进发酵过程中糖的消耗，但不会延迟发酵时间。与此同时，葡萄中酯类（80.16 mg/L），尤其是乙酸酯类（69.57 mg/L）和中链乙酯类（10.55 mg/L）的含量显著提高，而高醇类（152.10 mg/L），尤其是苯乙醇（47.81 mg/L）的含量显著降低。主成分分析明确区分了MP3007葡萄酒与其他葡萄酒的挥发性特征。感官评价证实，这些葡萄酒具有更强的芳香强度，更强的花香和水果味，以及更大的整体风味复杂性。这些结果表明，将PCM与紫霉接种相结合是调节葡萄酒香气特征和提高感官品质的可行策略。

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引用次数: 0

Impacts of intense pulsed light (IPL) on reduction of indigenous microorganisms and quality changes in leafy vegetables 强脉冲光（IPL）对叶菜原生微生物减少及品质变化的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-02 DOI: 10.1016/j.lwt.2025.118848

Chae-Rin Lee , Ji-Yoon Lee , Hye-Jae Choi , Hee-Jeong Hwang , Myong-Soo Chung

The minimal processing applied to fresh vegetables raises concerns about microbial contamination. This study examined how intense pulsed light (IPL) treatment influences the microbial reduction and quality attributes in lettuce, perilla leaves, napa cabbage stems, and napa cabbage leaves. IPL treatments were applied at voltages of 800–2000 V for 1–4 min, and their effects on indigenous microorganisms and their physicochemical properties. The bactericidal efficacy varied with the color and surface characteristics of each vegetable, but in all cases IPL significantly reduced indigenous microorganisms. Increasing the energy fluence increased the degree of microbial inactivation, with maximum reductions in lettuce, perilla leaves, cabbage stems, and cabbage leaves of 1.74, 1.91, 2.27, and 1.51 log CFU/mL, respectively, for total aerobic bacteria, and of 1.19, 1.46, 1.34, and 1.42 log CFU/mL for yeasts and molds. No significant changes were observed in moisture content or pH immediately after treatment, while the total phenolic content varied significantly with the vegetable type. After 10 days of storage, IPL-treated samples maintained better microbial safety without significant deterioration in quality compared to untreated samples. These findings demonstrate a potential of IPL as a non-thermal sterilization method for preserving the safety and quality of fresh leafy vegetables.

对新鲜蔬菜的最小加工引起了人们对微生物污染的担忧。本研究考察了强脉冲光（IPL）处理对生菜、紫苏叶、纳帕卷心菜茎和纳帕卷心菜叶的微生物减少和品质特性的影响。研究了在800 ~ 2000 V电压下施加1 ~ 4 min的IPL处理对土壤微生物及其理化性质的影响。每种蔬菜的杀菌效果因其颜色和表面特征而异，但在所有情况下，IPL都能显著减少本地微生物。增加能量影响增加了微生物的失活程度，生菜、紫苏叶、卷心菜茎和卷心菜叶的总需氧细菌的最大减少量分别为1.74、1.91、2.27和1.51 log CFU/mL，酵母和霉菌的最大减少量分别为1.19、1.46、1.34和1.42 log CFU/mL。处理后水分含量和pH值均无显著变化，但总酚含量随蔬菜类型的不同而有显著变化。经过10天的储存，与未处理的样品相比，ipl处理的样品保持了更好的微生物安全性，质量没有明显恶化。这些发现证明了IPL作为一种非热灭菌方法的潜力，可以保证新鲜叶菜的安全和质量。

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引用次数: 0

Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation 长乐甜酒发酵过程中风味成分及微生物群落的变化

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118768

Shanshan Zhou , Binbin Chen , Jie Xu , Zhixin Yu , Yijie Dai , Zongjun Li , Kun Zhang , Aixiang Hou

The microbial community dynamics and flavor compound evolution during the fermentation of Changle sweet rice wine were investigated in this article.Integrated analytical approaches, including gas chromatography-mass spectrometry, electronic tongue, and high-throughput sequencing, were employed to elucidate the correlation between microbiota and flavor profiles. Results identified that Rhizopus, Bacillus were the dominant genera. Spearman correlation analysis revealed that Rhizopus and Bacillus significantly promoted the formation of characteristic flavor compounds such as ethyl palmitate, phenylethyl alcohol, and ethyl myristate through enzymatic hydrolysis, esterification, and metabolic synergy, contributing unique fruity, floral, and ester aromas to the wine. Malic acid, lactic acid, and acetic acid were key substances influencing the acidity of sweet rice wine, while free amino acids differentially affected taste characteristics such as aftertaste, astringency, and richness. This interaction reveals the mechanism by which microorganisms shape flavor through regulating the organic acid-amino acid network. Odor and taste analyses indicated significant differences in nitrogen oxides, organosulfur compounds, aldehydes and ketones, alcohols, and acid-umami properties across different fermentation stages, with Bacillus and Rhizopus making prominent contributions to odor quality. This study provides data support for improving the fermentation process and quality control of Changle sweet rice wine.

研究了长乐甜酒发酵过程中微生物群落动态及风味化合物的演变。采用气相色谱-质谱、电子舌和高通量测序等综合分析方法来阐明微生物群与风味谱之间的相关性。结果表明，根霉属、芽孢杆菌属为优势属。Spearman相关分析表明，根霉和芽孢杆菌通过酶解、酯化和代谢协同作用，显著促进了棕榈酸乙酯、苯乙醇和肉豆蔻酸乙酯等特色风味化合物的形成，为葡萄酒带来独特的果味、花香和酯香味。苹果酸、乳酸和乙酸是影响甜米酒酸度的关键物质，而游离氨基酸对甜米酒回味、涩味和浓郁度等口感特征的影响存在差异。这种相互作用揭示了微生物通过调节有机酸-氨基酸网络形成风味的机制。气味和味觉分析表明，在不同发酵阶段，氮氧化物、有机硫化合物、醛类和酮类、醇类和酸鲜味性质存在显著差异，芽孢杆菌和根霉对气味质量的贡献显著。本研究为改进长乐甜米酒的发酵工艺和质量控制提供了数据支持。

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引用次数: 0

Unleashing the potential of ursolic acid: Improving the physicochemical stability, antioxidant capacity, and bioaccessibility of casein in goat milk 释放熊果酸的潜力：提高羊奶中酪蛋白的理化稳定性、抗氧化能力和生物可及性

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118812

Bohan Ma , Zhiqing Mei , Yiran Wang, Ning Li, Qin Shu, Yongfeng Liu

This study systematically investigated the physicochemical stability and functional properties of goat milk casein (CN) enhanced by jujube ursolic acid (UA) using spectroscopic techniques, molecular docking, and in vitro simulated digestion. The formation of the CN-UA complex was confirmed and found to be primarily driven by hydrogen bonding and hydrophobic interactions. These interactions induced significant conformational changes in CN, including a marked decrease in α-helix content and a corresponding increase in β-sheet content (p < 0.05). Functionally, the complex formation resulted in a substantial enhancement of protein solubility and a notable increase in antioxidant activity. Furthermore, during in vitro digestion, the CN-UA complex improved gastric stability and promoted intestinal release and absorption. This study elucidates the underlying interaction mechanism and functional synergy between CN and UA, providing a critical strategy for designing innovative functional dairy products with improved antioxidant capacity and gastrointestinal stability.

采用光谱技术、分子对接技术和体外模拟消化技术，系统研究了红枣熊果酸（UA）增强羊奶酪蛋白（CN）的理化稳定性和功能特性。CN-UA络合物的形成被证实并发现主要是由氢键和疏水相互作用驱动的。这些相互作用引起了CN的显著构象变化，包括α-螺旋含量显著降低，β-片含量相应增加（p < 0.05）。功能上，复合物的形成导致蛋白质溶解度的显著提高和抗氧化活性的显著增加。此外，在体外消化过程中，CN-UA复合物改善了胃的稳定性，促进了肠道的释放和吸收。本研究阐明了CN和UA之间潜在的相互作用机制和功能协同作用，为设计具有提高抗氧化能力和胃肠道稳定性的创新型功能性乳制品提供了关键策略。

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引用次数: 0

Cell yield and growth of Bifidobacterium longum subsp. infantis B8762 at different incubation temperature conditions 长双歧杆菌亚种的细胞产量和生长。不同孵育温度条件下的婴儿B8762

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118767

Guoqiang Yao , Zhan Yang , Kailong Liu , Min Li , Wenjun Liu , Heping Zhang

Bifidobacteria exhibits limited growth despite adequate nutritional conditions. To elucidate this phenomenon, a detailed analysis of its division cycle was conducted. Bifidobacterium longum subsp. infantis B8762 was used as a model organism. Cells were labeled with fluorescent probes, and flow cytometry was employed to analyze division progression, membrane integrity, and the expression levels of cell division–related genes were analyzed by absolute quantification using the qPCR method at different temperatures. The results demonstrated robust growth at a fluorescent dye concentration of 10 μmol/L, which was suitable for observing the division process. The distribution of cell populations across generations varied under different culture conditions, suggesting an ongoing but asynchronous division. Notably, the population size of the 6th generation at elevated temperatures showed a 142.31 % increase compared with that at 37 °C. Culture temperature profoundly affected the physiological state of the strain, with higher temperatures causing a 168.82 % increase in the proportion of cells with compromised membrane integrity. Concurrently, the expression of key division genes (ftsZ and ftsK) was downregulated by 38.26 % and 43.30 %, respectively, at 42 °C compared with 37 °C. This study revealed fluorescent signaling characteristics, differences in cellular viability, and gene regulatory responses during the proliferative division of bifidobacteria. These findings provide theoretical guidance for the industrial production and fermentation stability of highly active lactic strains.

尽管营养条件充足，双歧杆菌的生长却有限。为了说明这一现象，对其分裂周期进行了详细的分析。长双歧杆菌亚种以婴儿B8762为模型生物。采用荧光探针对细胞进行标记，流式细胞术分析细胞分裂进程、膜完整性，采用qPCR法绝对定量分析不同温度下细胞分裂相关基因的表达水平。结果表明，在荧光染料浓度为10 μmol/L时，生长强劲，适合观察分裂过程。在不同的培养条件下，细胞群的代际分布有所不同，表明细胞的分裂正在进行，但不同步。与37℃相比，第6代的种群规模增加了142.31%。培养温度对菌株的生理状态有深远的影响，温度升高导致细胞膜完整性受损的细胞比例增加168.82%。同时，关键分裂基因ftsZ和ftsK的表达量在42℃比37℃分别下调了38.26%和43.30%。本研究揭示了双歧杆菌增殖分裂过程中的荧光信号特征、细胞活力差异和基因调控反应。这些发现为高活性乳酸菌的工业生产和发酵稳定性提供了理论指导。

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引用次数: 0

Integrated immunomagnetic separation and catalase-inhibited colorimetry for rapid visual detection of Staphylococcus aureus 综合免疫磁分离和过氧化氢酶抑制比色法快速检测金黄色葡萄球菌

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118793

Xiaoxue Si , Xingxing Liu , Dongmei Li , Yue Zhai , Xiuling Song

Staphylococcus aureus, is a prominent foodborne pathogen, that presents a significant threat to public health. The development of a rapid screening procedure remains an urgent priority, as conventional approaches are time-consuming, operationally complex, and poorly adaptable to field use. In this study, we integrated immunomagnetic separation technology (IMS) with an intracellular catalase activity-based inhibition colorimetric system for S. aureus detection. Specifically, egg yolk immunoglobulin Y (IgY) was conjugated with magnetic nanoparticles to create capture probes, enabling the specific and efficient isolation of S. aureus from complex food matrices and overcoming the low specificity of the traditional catalase test. A 3,3′,5,5′-tetramethylbenzidine-horseradish peroxidase-hydrogen peroxide colorimetric system was then established for signal visualization. The intracellular catalase of S. aureus inhibited this reaction, producing distinct and easily observable color changes, offering a clear advantage over the bubble formation required in conventional catalase testing. This dual-functional strategy, combined with simplified sample preprocessing, eliminated the need for specialized instruments. The modified catalase-based assay visually detected S. aureus at concentrations as low as 10³ CFU/mL in spiked milk samples within 75 min. Moreover, by simply substituting the antibody, the platform can be readily adapted to detect other catalase-positive pathogens, broadening its diagnostic utility. Overall, this cost-effective, user-friendly, and field-deployable approach shows strong potential for food safety monitoring.

金黄色葡萄球菌是一种突出的食源性病原体，对公众健康构成重大威胁。开发快速筛选程序仍然是当务之急，因为常规方法耗时长，操作复杂，并且对现场使用适应性差。在这项研究中，我们将免疫磁分离技术（IMS）与基于细胞内过氧化氢酶活性的抑制比色系统相结合，用于金黄色葡萄球菌的检测。具体而言，将蛋黄免疫球蛋白Y （IgY）与磁性纳米颗粒偶联制备捕获探针，可以从复杂的食物基质中特异性和高效地分离金黄色葡萄球菌，克服了传统过氧化氢酶检测的低特异性。然后建立了3,3 ',5,5 ' -四甲基联苯胺-辣根过氧化物酶-过氧化氢比色体系，用于信号可视化。金黄色葡萄球菌的胞内过氧化氢酶抑制这种反应，产生明显且容易观察到的颜色变化，与传统过氧化氢酶测试所需的气泡形成相比，具有明显的优势。这种双重功能策略，结合简化的样品预处理，消除了对专用仪器的需求。改进的过氧化氢酶为基础的检测方法在75分钟内就能在加标牛奶样品中检测到低至103 CFU/mL的金黄色葡萄球菌。此外，通过简单地替换抗体，该平台可以很容易地适应检测其他过氧化氢酶阳性病原体，扩大其诊断效用。总体而言，这种具有成本效益、用户友好且可现场部署的方法显示出食品安全监测的巨大潜力。

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引用次数: 0

Process optimization for high-content 2-methoxycinnamaldehyde cinnamon essential oil: Combined low-temperature continuous phase-transition extraction and molecular distillation techniques 高含量2-甲氧基肉桂醛肉桂精油的工艺优化：结合低温连续相变萃取和分子蒸馏技术

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118811

Zongwei Bai , Haoqing Zhao , Yamei Chen , Yong Cao , Geng Chen , Zuohui Zhang , Lichao Zhao

The increasing demand for high-quality essential oils highlights the need for efficient and sustainable extraction methods. This study presents a novel low-temperature continuous phase-transition extraction combined with molecular distillation (LCPEMD) for cinnamon essential oils (CEOs). The optimal parameters for LCPE were 50 °C, 80 min, 0.5 MPa, and a separation temperature of 65 °C, while molecular distillation was conducted at 60 °C and 40 Pa. Compared to steam distillation (0.653 ± 0.046 %, 6 h), LCPEMD (0.884 ± 0.028 %, 2 h) and LCPESD (0.840 ± 0.027 %, 3.5 h) demonstrated higher extraction efficiency. LCPEMD also yielded the highest levels of key compounds, including 3.15 % coumarin and 11.62 % 2-methoxycinnamaldehyde, with strong antioxidant activity, meeting Chinese quality standards. Furthermore, by-products from LCPEMD can be further utilized, improving overall cinnamon utilization. LCPEMD offers a novel, rapid, and high-quality method for essential oil extraction, applicable to various spice crops.

对高品质精油的需求日益增长，凸显了对高效和可持续提取方法的需求。研究了一种新的低温连续相变-分子蒸馏法提取肉桂精油的方法。LCPE的最佳工艺参数为50°C， 80 min, 0.5 MPa，分离温度65°C，分子蒸馏温度为60°C， 40 Pa。与蒸汽蒸馏（0.653±0.046%,6 h）相比，LCPEMD（0.884±0.028%,2 h）和LCPESD（0.840±0.027%,3.5 h）的萃取效率更高。其中香豆素含量为3.15%，2-甲氧基肉桂醛含量为11.62%，具有较强的抗氧化活性，符合中国质量标准。此外，LCPEMD的副产品可以进一步利用，提高肉桂的整体利用率。lcmpd提供了一种新颖、快速、高质量的精油提取方法，适用于各种香料作物。

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引用次数: 0

Enzymatic hydrolysis of maize germ meal enhances functional properties in biscuits: Improves postprandial blood glucose regulation and enhance in vitro antioxidant activity 玉米胚芽粕的酶解提高了饼干的功能特性：改善餐后血糖调节和增强体外抗氧化活性

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118798

Xingguo Li , Ying Ren , Chenglong Wu , Lixin Zhang , Linrui Feng , Na Yao , Yunna Wang , Xiaohong Sun

This study innovatively employed sequential cellulase-alkaline protease hydrolysis to modify maize germ meal (MGM), developed enzymatic hydrolyzed maize germ meal (EN-MGM) as a multifunctional flour substitute (0–20 %) for biscuit formulations. Through a systematic approach combining rheological analysis, in vitro digestion modeling, and antioxidant assays, we demonstrated that EN-MGM incorporation induced three critical modifications: (1)The quality characteristics of the biscuits were improved, resulting in a 22–40 % increase in dough storage modulus (P < 0.05) and a 12–35 % increase in biscuit hardness; (2) Compared with untreated MGM (U-MGM), the DPPH/ABTS radical scavenging ability can be enhanced; (3) Slowed the digestion rate of biscuit starch by decreasing the amount of fast-digesting starch and increasing the amount of slow-digesting starch, thereby reducing the estimated glycemic index (eGI) from 89.02 to 77.36 to regulate postprandial blood sugar levels. The highest sensory scores were obtained at a 10 % EN-MGM substitution level. These findings establish a dual engineering strategy that simultaneously enhances the techno-functional and nutraceutical profiles of baked goods, providing a viable approach for valorizing agricultural byproducts into functional food ingredients.

本研究创新性地采用顺序纤维素酶-碱性蛋白酶水解技术对玉米胚芽粕（MGM）进行改性，开发出酶解玉米胚芽粕（EN-MGM）作为饼干配方中0 - 20%的多功能面粉替代品。通过流变学分析、体外消化模拟和抗氧化实验相结合的系统方法，我们发现EN-MGM的加入对饼干的质量特性产生了三个关键的影响：(1)改善了饼干的质量特性，面团储存模量提高了22 - 40% (P < 0.05)，饼干硬度提高了12 - 35%；(2)与未经处理的MGM （U-MGM）相比，DPPH/ABTS自由基清除能力增强；(3)通过减少快消化淀粉的量，增加慢消化淀粉的量，减缓饼干淀粉的消化速度，从而使血糖生成指数（eGI）由89.02降至77.36，调节餐后血糖水平。在10%的EN-MGM替代水平下获得最高的感官分数。这些发现建立了一种双重工程策略，同时增强了烘焙食品的技术功能和营养成分，为将农业副产品转化为功能性食品成分提供了可行的方法。

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引用次数: 0

Green chemistry-based sustainable extraction of curcuminoids from turmeric (Curcuma longa L.) using deep eutectic solvents for efficient extraction 绿色化学可持续提取姜黄中姜黄素，采用深度共晶溶剂高效提取

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118810

Young Sung Jung , Hyeonho Kim , Hyo-Kyoung Choi , Hyun-Seok Kim , Tae Gyu Nam

A sustainable method for the extraction of curcuminoids from Curcuma longa was developed using natural deep eutectic solvents (NADES). A total 64 NADES combinations were synthesized using choline chloride, organic acids, and polyols, and their physicochemical properties were evaluated. A ternary NADES composed of choline chloride, oxalic acid, and butane-1,4-diol (1:1:2, molar ratio) showed the highest total curcuminoid yield. Further optimization using Box-Behnken design and response surface methodology identified the optimal extraction conditions. The optimal extraction temperature, extraction time, and molar ratio of butane-1,4-diol were 46.8–49.3 °C, 16 min, and 2.7, respectively. Water dilution (50-fold) recovered 82.7–90.9 % of curcuminoids compared with solid-phase extraction. The stability of curcuminoids extracted using NADES was comparable to , or higher than, that obtained with conventional organic solvents. This approach provides an eco-friendly and efficient strategy for curcuminoid extraction, with promising implications for functional food and pharmaceutical applications.

研究了用天然深共晶溶剂（NADES）从姜黄中提取姜黄素的方法。以氯化胆碱、有机酸和多元醇为原料合成了64种NADES组合，并对其理化性质进行了评价。由氯化胆碱、草酸和丁烷-1,4-二醇（摩尔比1:1:2）组成的三元NADES的总姜黄素产率最高。采用Box-Behnken设计和响应面法进一步优化，确定了最佳提取条件。丁烷-1,4-二醇的最佳提取温度为46.8 ~ 49.3℃，提取时间为16 min，摩尔比为2.7℃。水稀释（50倍）与固相萃取相比，姜黄素的回收率为82.7 ~ 90.9%。用NADES提取的姜黄素的稳定性与用常规有机溶剂提取的姜黄素相当或更高。该方法为提取姜黄素提供了一种环保高效的方法，在功能性食品和制药领域具有广阔的应用前景。

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引用次数: 0