Pub Date : 2026-01-01DOI: 10.1016/j.lwt.2025.118924
Lingxiang Bao , Ruizhi Yang , Lu Liu , Bin Zheng , Shan He , Miksusanti Miksusanti , Peiying Shi , Bin Zhang , Soottawat Benjakul , Yadong Zhao
Flavor nucleotides serve as key indicators for assessing the freshness of aquatic products. However, their rapid degradation over time poses a significant challenge for accurate detection, underscoring the need for rapid and highly sensitive analytical methods. In this study, a novel Au-Ag@Si surface-enhanced Raman scattering (SERS) sensor featuring a virus-like spike structure was fabricated by integrating physical vapor deposition and wet-chemical synthesis. Driven by a galvanic replacement reaction, well-ordered Au-Ag nanostructures were formed, which significantly enhanced the localized surface plasmon resonance through abundant contact sites and strong electromagnetic fields. This SERS platform was subsequently employed for the ultrasensitive and rapid detection of inosine monophosphate (IMP) and adenosine monophosphate (AMP), achieving limits of detection (LODs) as low as 1 × 10−5 ppm and enhancement factors (EFs) of 2.33 × 104 and 3.22 × 104, respectively. These results represent nearly an order of magnitude improvement in detection performance over conventional methods. The sensor was further validated in Procambarus clarkii using an internal standard method and simulated transport experiments. This study demonstrated that the virus-like Au-Ag@Si SERS sensor significantly enhances the detection of AMP and IMP, enabling rapid and ultrasensitive assessment of aquatic product freshness.
{"title":"Rapid and sensitive detection of flavor nucleotides in aquatic products by SERS sensors with unique virus-like spike structures","authors":"Lingxiang Bao , Ruizhi Yang , Lu Liu , Bin Zheng , Shan He , Miksusanti Miksusanti , Peiying Shi , Bin Zhang , Soottawat Benjakul , Yadong Zhao","doi":"10.1016/j.lwt.2025.118924","DOIUrl":"10.1016/j.lwt.2025.118924","url":null,"abstract":"<div><div>Flavor nucleotides serve as key indicators for assessing the freshness of aquatic products. However, their rapid degradation over time poses a significant challenge for accurate detection, underscoring the need for rapid and highly sensitive analytical methods. In this study, a novel Au-Ag@Si surface-enhanced Raman scattering (SERS) sensor featuring a virus-like spike structure was fabricated by integrating physical vapor deposition and wet-chemical synthesis. Driven by a galvanic replacement reaction, well-ordered Au-Ag nanostructures were formed, which significantly enhanced the localized surface plasmon resonance through abundant contact sites and strong electromagnetic fields. This SERS platform was subsequently employed for the ultrasensitive and rapid detection of inosine monophosphate (IMP) and adenosine monophosphate (AMP), achieving limits of detection (LODs) as low as 1 × 10<sup>−5</sup> ppm and enhancement factors (EFs) of 2.33 × 10<sup>4</sup> and 3.22 × 10<sup>4</sup>, respectively. These results represent nearly an order of magnitude improvement in detection performance over conventional methods. The sensor was further validated in <em>Procambarus clarkii</em> using an internal standard method and simulated transport experiments. This study demonstrated that the virus-like Au-Ag@Si SERS sensor significantly enhances the detection of AMP and IMP, enabling rapid and ultrasensitive assessment of aquatic product freshness.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118924"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921426","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.2025.118959
Yue Cao , Yue Lu , Bolong Fang , Haoze Li , Xiaole Zhao , Jine Wu , Chao Chang
Filamentous fungal contamination poses significant risks to bakery product safety, driving the demand for natural alternatives to synthetic preservatives within the “clean label” trend. We developed fermented whey powder (FWP) by co-fermenting whey protein concentrate with Lactobacillus plantarum HM1 and Lactobacillus rhamnosus HN001. Co-fermentation significantly enhanced the cell-free supernatant’s antimicrobial activity against Staphylococcus aureus (86.99 %), Escherichia coli (81.33 %), Penicillium spp. (82.76 %), and Aspergillus niger (83.09 %). Metabolomics revealed upregulated antimicrobial metabolites and enrichment of the KEGG pathway “Biosynthesis of antibiotics”. When incorporated into bread at 3 % w/w, FWP increased specific volume (3.84 cm3/g vs. 3.47 cm3/g) and pore count (2623 vs. 2249), enhancing crumb structure. FWP attenuated staling, reduced moisture migration, and extended shelf-life through suppressing microbial growth. Crucially, FWP (3–5 %) extended the mold-free period by 3 days at 25 °C in inoculated bread, matching or exceeding conventional synthetic preservatives. FWP is a multifunctional, clean-label bio-preservative from valorized dairy byproducts.
丝状真菌污染对烘焙产品安全构成重大风险，在“清洁标签”趋势下，推动了对合成防腐剂的天然替代品的需求。将浓缩乳清蛋白与植物乳杆菌HM1和鼠李糖乳杆菌HN001共发酵，研制出发酵乳清粉。共发酵显著提高了无细胞上清液对金黄色葡萄球菌（86.99%）、大肠杆菌（81.33%）、青霉（82.76%）和黑曲霉（83.09%）的抑菌活性。代谢组学显示抗菌代谢物上调，KEGG途径“抗生素生物合成”富集。当以3% w/w加入面包时，FWP增加了比容（3.84 cm3/g vs. 3.47 cm3/g）和孔数（2623 vs. 2249），增强了面包屑结构。FWP通过抑制微生物生长，减少水分迁移，延长保质期。至关重要的是，FWP（3 - 5%）将接种面包在25°C下的无霉菌期延长了3天，与传统的合成防腐剂相当或超过了这些防腐剂。FWP是一种多功能，清洁标签的生物防腐剂，来自于乳制品副产品。
{"title":"Co-fermented whey protein by Lactobacillus plantarum HM1 and Lactobacillus rhamnosus HN001: Study on antibacterial, mechanisms, and bread preservation performance","authors":"Yue Cao , Yue Lu , Bolong Fang , Haoze Li , Xiaole Zhao , Jine Wu , Chao Chang","doi":"10.1016/j.lwt.2025.118959","DOIUrl":"10.1016/j.lwt.2025.118959","url":null,"abstract":"<div><div>Filamentous fungal contamination poses significant risks to bakery product safety, driving the demand for natural alternatives to synthetic preservatives within the “clean label” trend. We developed fermented whey powder (FWP) by co-fermenting whey protein concentrate with <em>Lactobacillus plantarum</em> HM1 and <em>Lactobacillus rhamnosus</em> HN001. Co-fermentation significantly enhanced the cell-free supernatant’s antimicrobial activity against <em>Staphylococcus aureus</em> (86.99 %), <em>Escherichia coli</em> (81.33 %), <em>Penicillium</em> spp. (82.76 %), and <em>Aspergillus niger</em> (83.09 %). Metabolomics revealed upregulated antimicrobial metabolites and enrichment of the KEGG pathway “Biosynthesis of antibiotics”. When incorporated into bread at 3 % w/w, FWP increased specific volume (3.84 cm<sup>3</sup>/g vs. 3.47 cm<sup>3</sup>/g) and pore count (2623 vs. 2249), enhancing crumb structure. FWP attenuated staling, reduced moisture migration, and extended shelf-life through suppressing microbial growth. Crucially, FWP (3–5 %) extended the mold-free period by 3 days at 25 °C in inoculated bread, matching or exceeding conventional synthetic preservatives. FWP is a multifunctional, clean-label bio-preservative from valorized dairy byproducts.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118959"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921600","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.2025.118860
Yan Wang , Changbao Wang , Wenli Chen , Yan Cheng , Jiale Wang , Liuli Song , Hua Hang , Yiqun Cheng , Peng Wang
The protein composition and cooking methods exert a significant influence on the structural and flavor profiles of plant-based meat analogues (PMAs). This study explores the effects of wheat gluten addition and cooking techniques on the characteristics of PMAs. In comparison with beef, the incorporation of gluten resulted in the induction of the transition from α-helix to β-sheet conformations, thereby enhancing the firmness and texture of the PMAs. Notably, the PMAs supplemented with 16 % gluten and subjected to stewing and roasting exhibited characteristics most analogous to those of beef. Following cooking, a total of 150 compounds were identified via gas chromatography-ion mobility spectrometry (GC-IMS), including 19 aldehydes, 31 alcohols, 33 lipids, 26 ketones, 24 heterocyclic compounds, 7 acids, and 10 other miscellaneous compounds. Specifically, 46 compounds were identified in the cooked PMAs, with lipids, aldehydes, furans, and pyrazines accounting for the majority. Representative compounds included 2-ethyl-6-methylpyrazine, 3-isobutyl-2-methoxypyrazine, and 2-pentylfuran. Following the stewing and roasting processes, a quantitative analysis was performed, which revealed a significant increase in the concentration of key flavor-active compounds in PMAs. These compounds included aldehydes (nonanal, benzaldehyde), ketones (1-penten-3-one, 5-methylfurfural), sulfur-containing compounds (methyl disulfide), and terpenoids (β-ocimene). These compounds collectively contribute to the characteristic flavor of cooked PMAs. These compounds primarily originated from the addition of aromatics and significantly masked the soy flavor. The principal distinction in flavor compounds between PMAs and beef was observed in the ketones. However, the presence of acetic acid butyl ester can serve as a primary marker for distinguishing PMAs from beef. These findings may serve as a reference for further research on the flavor formation of PMAs.
{"title":"Effect of wheat gluten content and cooking method on the texture and flavor chemical compounds of plant-based meat analogues","authors":"Yan Wang , Changbao Wang , Wenli Chen , Yan Cheng , Jiale Wang , Liuli Song , Hua Hang , Yiqun Cheng , Peng Wang","doi":"10.1016/j.lwt.2025.118860","DOIUrl":"10.1016/j.lwt.2025.118860","url":null,"abstract":"<div><div>The protein composition and cooking methods exert a significant influence on the structural and flavor profiles of plant-based meat analogues (PMAs). This study explores the effects of wheat gluten addition and cooking techniques on the characteristics of PMAs. In comparison with beef, the incorporation of gluten resulted in the induction of the transition from α-helix to β-sheet conformations, thereby enhancing the firmness and texture of the PMAs. Notably, the PMAs supplemented with 16 % gluten and subjected to stewing and roasting exhibited characteristics most analogous to those of beef. Following cooking, a total of 150 compounds were identified via gas chromatography-ion mobility spectrometry (GC-IMS), including 19 aldehydes, 31 alcohols, 33 lipids, 26 ketones, 24 heterocyclic compounds, 7 acids, and 10 other miscellaneous compounds. Specifically, 46 compounds were identified in the cooked PMAs, with lipids, aldehydes, furans, and pyrazines accounting for the majority. Representative compounds included 2-ethyl-6-methylpyrazine, 3-isobutyl-2-methoxypyrazine, and 2-pentylfuran. Following the stewing and roasting processes, a quantitative analysis was performed, which revealed a significant increase in the concentration of key flavor-active compounds in PMAs. These compounds included aldehydes (nonanal, benzaldehyde), ketones (1-penten-3-one, 5-methylfurfural), sulfur-containing compounds (methyl disulfide), and terpenoids (β-ocimene). These compounds collectively contribute to the characteristic flavor of cooked PMAs. These compounds primarily originated from the addition of aromatics and significantly masked the soy flavor. The principal distinction in flavor compounds between PMAs and beef was observed in the ketones. However, the presence of acetic acid butyl ester can serve as a primary marker for distinguishing PMAs from beef. These findings may serve as a reference for further research on the flavor formation of PMAs.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118860"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921639","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.2026.118995
Zhou Huang , Ming Zhou , Baijun Ma , Hao Luo , Yucheng Jiao , Shi Chen
To overcome the challenges of volatile active agents and the limited functionality of biopolymer-based packaging, a novel synergistic strategy was devised by constructing a biomimetic “organelle-cytoplasm-cell wall” system within a chitosan/sodium alginate (CS/SA) matrix. This was achieved by simultaneously incorporating citric acid as a covalent crosslinker and porous starch (PS) pre-loaded with thymol (THY) as a sustained-release organelle. The synergistic interplay between the robust cross-linked network and the PS-THY capsules endowed the composite film (CS-c-SA/PS-THY) with exceptional comprehensive properties: a 42.23% enhancement in tensile strength, an order-of-magnitude reduction in water vapor permeability (7.11 g/(m2·24 h)), and a 23 °C increase in thermal decomposition temperature. Crucially, the film achieved sustained and controlled THY release that obeyed Fickian diffusion, which underpinned its potent, long-lasting antioxidant (75.82% DPPH scavenging) and antibacterial (inhibition zones >18 mm) efficacy. In practical pork preservation, the CS-c-SA/PS-THY significantly outperformed the control and the CS-c-SA/THY, effectively inhibiting microbial growth and quality deterioration to extend the shelf life by at least 4 days. This work provides a scalable and fundamental strategy for developing high-performance, sustainable active packaging.
{"title":"Synergistic citric acid cross-linked chitosan/sodium alginate films with porous starch-encapsulated thymol for sustainable pork preservation","authors":"Zhou Huang , Ming Zhou , Baijun Ma , Hao Luo , Yucheng Jiao , Shi Chen","doi":"10.1016/j.lwt.2026.118995","DOIUrl":"10.1016/j.lwt.2026.118995","url":null,"abstract":"<div><div>To overcome the challenges of volatile active agents and the limited functionality of biopolymer-based packaging, a novel synergistic strategy was devised by constructing a biomimetic “organelle-cytoplasm-cell wall” system within a chitosan/sodium alginate (CS/SA) matrix. This was achieved by simultaneously incorporating citric acid as a covalent crosslinker and porous starch (PS) pre-loaded with thymol (THY) as a sustained-release organelle. The synergistic interplay between the robust cross-linked network and the PS-THY capsules endowed the composite film (CS-c-SA/PS-THY) with exceptional comprehensive properties: a 42.23% enhancement in tensile strength, an order-of-magnitude reduction in water vapor permeability (7.11 g/(m<sup>2</sup>·24 h)), and a 23 °C increase in thermal decomposition temperature. Crucially, the film achieved sustained and controlled THY release that obeyed Fickian diffusion, which underpinned its potent, long-lasting antioxidant (75.82% DPPH scavenging) and antibacterial (inhibition zones >18 mm) efficacy. In practical pork preservation, the CS-c-SA/PS-THY significantly outperformed the control and the CS-c-SA/THY, effectively inhibiting microbial growth and quality deterioration to extend the shelf life by at least 4 days. This work provides a scalable and fundamental strategy for developing high-performance, sustainable active packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118995"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921649","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.2025.118936
Xiaowen Sun , Xinyue Chi , Huaqiang Li , Lili Wang , Jianguang Li , Yongping Xu , Yanfen Liu , Xiaoyu Li
Salmonella biofilm poses a persistent contamination risk in food processing environments, leading to significant safety concerns. Bacteriophages represent promising anti-biofilm agents. However, optimizing their efficacy remains challenging. This study aimed to develop more effective strategies for biofilm removal by combining phages with chemical disinfectant. Two novel bacteriophages, vB_SenS_S124 and vB_SenS_S532, were isolated and evaluated for their efficacy against Salmonella biofilm. Individually and in combination, the phages inhibited biofilm formation by up to 72.16% and cleared mature biofilm by up to 85.92%. Notably, we demonstrated that a “phage-first” strategy—pretreating stainless steel surfaces with phage cocktail prior to hypochlorous acid disinfectant application—reduce viable Salmonella counts in biofilm to undetectable levels. These findings support the potential of phage-based pretreatment strategies as an effective biocontrol tool against Salmonella biofilm in food processing environments.
{"title":"Effect of phages and their pretreatment on reducing Salmonella biofilm on stainless steel surface with hypochlorous acid disinfectant","authors":"Xiaowen Sun , Xinyue Chi , Huaqiang Li , Lili Wang , Jianguang Li , Yongping Xu , Yanfen Liu , Xiaoyu Li","doi":"10.1016/j.lwt.2025.118936","DOIUrl":"10.1016/j.lwt.2025.118936","url":null,"abstract":"<div><div><em>Salmonella</em> biofilm poses a persistent contamination risk in food processing environments, leading to significant safety concerns. Bacteriophages represent promising anti-biofilm agents. However, optimizing their efficacy remains challenging. This study aimed to develop more effective strategies for biofilm removal by combining phages with chemical disinfectant. Two novel bacteriophages, vB_SenS_S124 and vB_SenS_S532, were isolated and evaluated for their efficacy against <em>Salmonella</em> biofilm. Individually and in combination, the phages inhibited biofilm formation by up to 72.16% and cleared mature biofilm by up to 85.92%. Notably, we demonstrated that a “phage-first” strategy—pretreating stainless steel surfaces with phage cocktail prior to hypochlorous acid disinfectant application—reduce viable <em>Salmonella</em> counts in biofilm to undetectable levels. These findings support the potential of phage-based pretreatment strategies as an effective biocontrol tool against <em>Salmonella</em> biofilm in food processing environments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118936"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921713","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.2025.118892
Fengzhen You , Jiaxin Shen , Jinmei Hu , Fengchuan Ma , Meng Wang , Lei Chen , Zhong-Sheng Tang
Nile tilapia skeletons were used to prepare low-salt fish sauce through enzymatic hydrolysis, and the effects of pulsed electric field (PEF)-assisted fermentation with Pediococcus pentosaceus on its physicochemical properties and metabolite profiles were investigated. The results revealed that PEF pretreatment significantly enhanced proteolysis, increasing total soluble nitrogen (0.61 g/100 mL) and amino acid nitrogen (AAN). Additionally, organic acid content was higher in the PEF-pretreated group compared to the untreated group, whereas the content of biogenic amines was significantly lower (tryptamine decreased by 88 %). Metabolomic analysis of the fish sauce not only identified 427 differentially expressed metabolites but also demonstrated that pulsed electric field (PEF) pretreatment synergized with Pediococcus pentosaceus fermentation to increase the abundance of short-chain fatty acids (SCFAs) and umami-enhancing nucleotides, including inosine monophosphate (IMP) and adenosine monophosphate (AMP). Overall, these findings expanded the applicability of pulsed electric field (PEF) technology and provided novel insights into the production of high-quality low-salt fish sauce.
{"title":"Pulsed electric field-assisted fermentation of low-salt fish sauce from Nile tilapia skeleton hydrolysate: Physicochemical properties and metabolite profile","authors":"Fengzhen You , Jiaxin Shen , Jinmei Hu , Fengchuan Ma , Meng Wang , Lei Chen , Zhong-Sheng Tang","doi":"10.1016/j.lwt.2025.118892","DOIUrl":"10.1016/j.lwt.2025.118892","url":null,"abstract":"<div><div>Nile tilapia skeletons were used to prepare low-salt fish sauce through enzymatic hydrolysis, and the effects of pulsed electric field (PEF)-assisted fermentation with <em>Pediococcus pentosaceus</em> on its physicochemical properties and metabolite profiles were investigated. The results revealed that PEF pretreatment significantly enhanced proteolysis, increasing total soluble nitrogen (0.61 g/100 mL) and amino acid nitrogen (AAN). Additionally, organic acid content was higher in the PEF-pretreated group compared to the untreated group, whereas the content of biogenic amines was significantly lower (tryptamine decreased by 88 %). Metabolomic analysis of the fish sauce not only identified 427 differentially expressed metabolites but also demonstrated that pulsed electric field (PEF) pretreatment synergized with <em>Pediococcus pentosaceus</em> fermentation to increase the abundance of short-chain fatty acids (SCFAs) and umami-enhancing nucleotides, including inosine monophosphate (IMP) and adenosine monophosphate (AMP). Overall, these findings expanded the applicability of pulsed electric field (PEF) technology and provided novel insights into the production of high-quality low-salt fish sauce.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118892"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921718","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}
Although numerous reviews have examined probiotic encapsulation, they often treat probiotics as a homogeneous group, overlooking the strain-specific variability that critically influences encapsulation outcomes. Herein, we adopt a strain-centric framework using Lacticaseibacillus rhamnosus GG (LGG) as a benchmark to systematically summarize encapsulation strategies, including emulsions, gels, microcapsules, advanced platforms, and co-encapsulation systems. Comparative synthesis reveals that emulsion-based systems primarily protect LGG through interfacial structuring, whereas gel matrices rely on three-dimensional polymer networks to enhance gastrointestinal tolerance, and microcapsules provide scalable particulate protection; furthermore, multi-component and hierarchically structured carriers consistently outperform single-material systems during processing, storage, and digestion. Advanced strategies such as single-cell coatings, smart material-based matrices, and electrospun fibers further enhance intestinal colonization and in vivo functionality. In co-encapsulation systems, bidirectional synergy between LGG and bioactive compounds or prebiotics improves microstructural stability, stress resistance, and biological efficacy. Across-system comparison reveals that no single carrier can address all delivery challenges, underscoring the need for integrated and hybrid designs that balance processing robustness with biological performance. Future development should focus on process standardization, rational strain–matrix–bioactive compatibility, long-term stability in real food systems, predictive control of release behavior, and the design of smart, stimulus-responsive materials to enable translational probiotic delivery.
{"title":"Insights into next-generation encapsulation of probiotics from a benchmark strain perspective","authors":"Defeng Shu , Yajie Dong , Tianning Zhang , Jinlong Xu","doi":"10.1016/j.lwt.2026.118998","DOIUrl":"10.1016/j.lwt.2026.118998","url":null,"abstract":"<div><div>Although numerous reviews have examined probiotic encapsulation, they often treat probiotics as a homogeneous group, overlooking the strain-specific variability that critically influences encapsulation outcomes. Herein, we adopt a strain-centric framework using <em>Lacticaseibacillus rhamnosus</em> GG (LGG) as a benchmark to systematically summarize encapsulation strategies, including emulsions, gels, microcapsules, advanced platforms, and co-encapsulation systems. Comparative synthesis reveals that emulsion-based systems primarily protect LGG through interfacial structuring, whereas gel matrices rely on three-dimensional polymer networks to enhance gastrointestinal tolerance, and microcapsules provide scalable particulate protection; furthermore, multi-component and hierarchically structured carriers consistently outperform single-material systems during processing, storage, and digestion. Advanced strategies such as single-cell coatings, smart material-based matrices, and electrospun fibers further enhance intestinal colonization and <em>in vivo</em> functionality. In co-encapsulation systems, bidirectional synergy between LGG and bioactive compounds or prebiotics improves microstructural stability, stress resistance, and biological efficacy. Across-system comparison reveals that no single carrier can address all delivery challenges, underscoring the need for integrated and hybrid designs that balance processing robustness with biological performance. Future development should focus on process standardization, rational strain–matrix–bioactive compatibility, long-term stability in real food systems, predictive control of release behavior, and the design of smart, stimulus-responsive materials to enable translational probiotic delivery.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118998"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921737","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.2025.118885
Xiangqian Huai , Yakun Hou , Kaixin Li , Xuejiao Zhang , Jilu Sun , Mengdan Zheng , Ke Wang , Yaxin Sang
Enzymatic hydrolysis of gelatin from tilapia skin and scales is a promising approach to enhancing the value of fishery waste. In this study, gelatin was extracted from tilapia skin and scales, followed by an analysis of their amino acid composition and secondary structures. Both samples (SCG: skin gelatin, SKG: scale gelatin) exhibited characteristic gelatin structure, with minor variations observed: SCG demonstrated a greater β-sheet content and higher levels of proline and hydroxyproline, indicating a more stable structure. In addition, the degree of hydrolysis (DH) and antioxidant activities of the gelatin hydrolysate generated using different enzymes were investigated. The enzymatic hydrolysates with high DH, including SCG-Alkaline protease (19.2 %), SCG-Trypsin (17.3 %), SKG-Trypsin (18.8 %), showed better antioxidant activities. Peptide profiles analyzed by LC-MS/MS revealed the SCG-Alkaline protease hydrolysate, which exhibited the highest antioxidant activity, contained the largest proportion of small peptides (0–2 kDa). Different sources of gelatin may lead to variations in the functional characteristics of enzymatically hydrolyzed peptide segments owing to structural differences. By analyzing enzymatic hydrolysis tendencies, this study established a theoretical foundation for screening efficient proteases and targeting the release of specific functional peptides, supporting the development of functional foods.
{"title":"Structural characterization and enzymatic hydrolysis of tilapia skin and scale gelatin: Antioxidant properties and peptide profiling of hydrolysates","authors":"Xiangqian Huai , Yakun Hou , Kaixin Li , Xuejiao Zhang , Jilu Sun , Mengdan Zheng , Ke Wang , Yaxin Sang","doi":"10.1016/j.lwt.2025.118885","DOIUrl":"10.1016/j.lwt.2025.118885","url":null,"abstract":"<div><div>Enzymatic hydrolysis of gelatin from tilapia skin and scales is a promising approach to enhancing the value of fishery waste. In this study, gelatin was extracted from tilapia skin and scales, followed by an analysis of their amino acid composition and secondary structures. Both samples (SCG: skin gelatin, SKG: scale gelatin) exhibited characteristic gelatin structure, with minor variations observed: SCG demonstrated a greater β-sheet content and higher levels of proline and hydroxyproline, indicating a more stable structure. In addition, the degree of hydrolysis (DH) and antioxidant activities of the gelatin hydrolysate generated using different enzymes were investigated. The enzymatic hydrolysates with high DH, including SCG-Alkaline protease (19.2 %), SCG-Trypsin (17.3 %), SKG-Trypsin (18.8 %), showed better antioxidant activities. Peptide profiles analyzed by LC-MS/MS revealed the SCG-Alkaline protease hydrolysate, which exhibited the highest antioxidant activity, contained the largest proportion of small peptides (0–2 kDa). Different sources of gelatin may lead to variations in the functional characteristics of enzymatically hydrolyzed peptide segments owing to structural differences. By analyzing enzymatic hydrolysis tendencies, this study established a theoretical foundation for screening efficient proteases and targeting the release of specific functional peptides, supporting the development of functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118885"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921717","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.2025.118948
Kai-Zhong Xu , Lu-Jun Yin , Jin-Bin Liu , Zhennan Wang , Di Meng
Microbe-mediated food spoilage caused by Aeromonas salmonicida poses a major challenge in the food industry, as it produces virulence factors (e.g., proteases, hemolysins, and biofilms) that accelerate deterioration. In this study, citronellol, a natural monoterpene alcohol, was evaluated as a potential quorum sensing inhibitor (QSI) to mitigate spoilage in Scophthalmus maximus (turbot) fillets. Citronellol effectively suppressed A. salmonicida virulence factors, biofilm formation, and motility, reducing protease activity by 45.65%, hemolysin production by 84.77%, and swarming motility by 53.51% at 160 μg/mL. Additionally, it inhibited C4-HSL synthesis by 87.49%. In refrigerated S. maximus fillets, citronellol significantly lowered spoilage indicators, including TVB-N by 24.10%, TBA by 34.89%, and TMA by 53.51%. Molecular docking indicated that citronellol, particularly its (R)-enantiomer, stably binds key residues in QS-related proteins (e.g., LuxS) via hydrogen bonds and hydrophobic interactions. These findings suggest that citronellol disrupts the QS system in A. salmonicida, showing potential as a natural, sustainable preservative to extend the shelf life of S. maximus fillets and reduce seafood waste.
{"title":"Quorum sensing inhibition by citronellol reduces Aeromonas salmonicida biofilm formation and prolongs the shelf life of Scophthalmus maximus fillets during cold storage","authors":"Kai-Zhong Xu , Lu-Jun Yin , Jin-Bin Liu , Zhennan Wang , Di Meng","doi":"10.1016/j.lwt.2025.118948","DOIUrl":"10.1016/j.lwt.2025.118948","url":null,"abstract":"<div><div>Microbe-mediated food spoilage caused by <em>Aeromonas salmonicida</em> poses a major challenge in the food industry, as it produces virulence factors (e.g., proteases, hemolysins, and biofilms) that accelerate deterioration. In this study, citronellol, a natural monoterpene alcohol, was evaluated as a potential quorum sensing inhibitor (QSI) to mitigate spoilage in <em>Scophthalmus maximus</em> (turbot) fillets. Citronellol effectively suppressed <em>A. salmonicida</em> virulence factors, biofilm formation, and motility, reducing protease activity by 45.65%, hemolysin production by 84.77%, and swarming motility by 53.51% at 160 μg/mL. Additionally, it inhibited C4-HSL synthesis by 87.49%. In refrigerated <em>S. maximus</em> fillets, citronellol significantly lowered spoilage indicators, including TVB-N by 24.10%, TBA by 34.89%, and TMA by 53.51%. Molecular docking indicated that citronellol, particularly its (R)-enantiomer, stably binds key residues in QS-related proteins (e.g., LuxS) via hydrogen bonds and hydrophobic interactions. These findings suggest that citronellol disrupts the QS system in <em>A. salmonicida</em>, showing potential as a natural, sustainable preservative to extend the shelf life of <em>S. maximus</em> fillets and reduce seafood waste.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118948"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921596","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}
Pinot noir and Chardonnay wines were dealcoholised, reducing the ethanol to final content below 0.5 mL/100 mL and concentrating their non-volatile extract. Grape pomace (wine industry by-product) was incorporated as a source of bioactive compounds. The influence of temperature and ultrasonic treatment on polyphenols extraction efficiency was assessed. The best extraction yield was found when 60 min of ultrasonic treatment followed by 60 min of shaking at 60 °C were applied. Pinot noir grape pomace extracts contained higher levels of phenolic acids, catechins, tannins, and anthocyanins, whereas Chardonnay lacked anthocyanins and resveratrol. These extracts were incorporated into the production of functional jelly candies formulated with dealcoholised wine, dietary fibers, and natural sweeteners. Pinot noir jellies consistently showed greater phenolic content, antioxidant activity, and stronger α-glucosidase inhibition compared to Chardonnay, with values nearly twice as effective as acarbose when expressed as GAE. Pinot noir extracts provided an intense, wine-like character of jelly candies and high functional value, but their excessive astringency requires optimization. Chardonnay extracts offered a milder and more consumer friendly sensory profile.
The presented jelly candies are an innovative example of functional confectionery with nutritional and commercial relevance, aligning with current consumer demand for health-promoting, environmentally responsible and sustainable food products.
{"title":"Alcohol-free wine based jelly candies enriched with grape pomace extracts with antioxidant and antidiabetic properties: Implications for sustainable development and health benefits","authors":"Małgorzata Lasik-Kurdyś , Małgorzata Gumienna , Małgorzata Krzywonos , Noranizan Mohd Adzahan","doi":"10.1016/j.lwt.2025.118952","DOIUrl":"10.1016/j.lwt.2025.118952","url":null,"abstract":"<div><div><em>Pinot noir</em> and <em>Chardonnay</em> wines were dealcoholised, reducing the ethanol to final content below 0.5 mL/100 mL and concentrating their non-volatile extract. Grape pomace (wine industry by-product) was incorporated as a source of bioactive compounds. The influence of temperature and ultrasonic treatment on polyphenols extraction efficiency was assessed. The best extraction yield was found when 60 min of ultrasonic treatment followed by 60 min of shaking at 60 °C were applied. <em>Pinot noir</em> grape pomace extracts contained higher levels of phenolic acids, catechins, tannins, and anthocyanins, whereas <em>Chardonnay</em> lacked anthocyanins and resveratrol. These extracts were incorporated into the production of functional jelly candies formulated with dealcoholised wine, dietary fibers, and natural sweeteners. <em>Pinot noir</em> jellies consistently showed greater phenolic content, antioxidant activity, and stronger α-glucosidase inhibition compared to <em>Chardonnay</em>, with values nearly twice as effective as acarbose when expressed as GAE. <em>Pinot noir</em> extracts provided an intense, wine-like character of jelly candies and high functional value, but their excessive astringency requires optimization. <em>Chardonnay</em> extracts offered a milder and more consumer friendly sensory profile.</div><div>The presented <em>jelly candies are an innovative example of functional confectionery with nutritional and commercial relevance, aligning with current consumer demand for health-promoting, environmentally responsible and sustainable food products.</em></div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"239 ","pages":"Article 118952"},"PeriodicalIF":6.6,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921641","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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