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

Texture characterization of semi-solid foods for older adults: Sensory analysis and instrumental approaches

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

LWT - Food Science and Technology

Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117582

Seo Yeon Lee , Seo-Jin Chung , Jeong-Won Lim , Mi Young Kim , Chung Hong Ha

Food texture is a critical consideration in the development of food for older adults. This study focuses on the texture characterization of semi-solid foods tailored for older individuals with chewing/swallowing difficulties. The research involved sensory texture analysis of various semi-solid food products. Eighteen sensory texture attributes perceived at different stages of the ingestion process were developed. The intensities of these attributes were rated on a 15-point scale for each product. Instrumental texture analysis was also conducted, measuring hardness and viscosity according to standards for senior-friendly foods set by the Korean Industrial Standards (KIS). A back extrusion test profiled the product attributes on 17 texture parameters. These instrumental results were correlated with the sensory data using multiple factor analysis. Using the hierarchical clustering method, the products were categorized into three groups based on texture similarities. Results showed that all samples satisfied the level three criteria (masticatable with tongue) of the KIS for senior-friendly food. Positive correlations were observed between force-related parameters and sensory hardness, as well as parameters related to distance and viscosity. The texture profiling methods developed and the texture properties of the semi-solid samples profiled provide standards and references for the development of food for older people.

{"title":"Texture characterization of semi-solid foods for older adults: Sensory analysis and instrumental approaches","authors":"Seo Yeon Lee , Seo-Jin Chung , Jeong-Won Lim , Mi Young Kim , Chung Hong Ha","doi":"10.1016/j.lwt.2025.117582","DOIUrl":"10.1016/j.lwt.2025.117582","url":null,"abstract":"<div><div>Food texture is a critical consideration in the development of food for older adults. This study focuses on the texture characterization of semi-solid foods tailored for older individuals with chewing/swallowing difficulties. The research involved sensory texture analysis of various semi-solid food products. Eighteen sensory texture attributes perceived at different stages of the ingestion process were developed. The intensities of these attributes were rated on a 15-point scale for each product. Instrumental texture analysis was also conducted, measuring hardness and viscosity according to standards for senior-friendly foods set by the Korean Industrial Standards (KIS). A back extrusion test profiled the product attributes on 17 texture parameters. These instrumental results were correlated with the sensory data using multiple factor analysis. Using the hierarchical clustering method, the products were categorized into three groups based on texture similarities. Results showed that all samples satisfied the level three criteria (masticatable with tongue) of the KIS for senior-friendly food. Positive correlations were observed between force-related parameters and sensory hardness, as well as parameters related to distance and viscosity. The texture profiling methods developed and the texture properties of the semi-solid samples profiled provide standards and references for the development of food for older people.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117582"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143591442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Handling practices and microbiological assessment of wooden and plastic cutting boards in domestic kitchens

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

LWT - Food Science and Technology

Pub Date : 2025-03-04 DOI: 10.1016/j.lwt.2025.117606

Janaina Prieto de Oliveira , Dionice Capistrano da Silva , Leonardo Ereno Tadielo , Emanoelli Aparecida Rodrigues dos Santos , Evelyn Cristine da Silva , Aryele Nunes da Cruz Encide Sampaio , Fábio Sossai Possebon , Juliano Gonçalves Pereira

This study assessed the handling practices and microbiological characteristics of wooden and plastic cutting boards in households in a Brazilian city. A total of 100 boards were collected, along with a survey on their use. Bacteria were extracted from circular fragments (4.4 cm diameter) through sonication and analyzed for aerobic mesophilic bacteria, Enterobacteriaceae, Pseudomonas spp., Listeria monocytogenes, and Escherichia coli. Bacterial counts were expressed in log CFU/cm², and pathogen presence was recorded. A 2.2 cm fragment was also examined via scanning electron microscopy. Survey results showed that 87% of food handlers used the same board for all foods, and 75% had used their board for over two years. Plastic boards had higher counts of aerobic mesophilic bacteria and Enterobacteriaceae (p < 0.05). However, newer wooden boards also showed high bacterial counts (p < 0.05). L. monocytogenes was detected in 3% of samples, and E. coli in 5%, with no significant differences between materials. These findings highlight cutting boards as potential cross-contamination sources and emphasize the presence of L. monocytogenes. Proper handling practices are essential to reducing contamination risks, especially in households.

{"title":"Handling practices and microbiological assessment of wooden and plastic cutting boards in domestic kitchens","authors":"Janaina Prieto de Oliveira , Dionice Capistrano da Silva , Leonardo Ereno Tadielo , Emanoelli Aparecida Rodrigues dos Santos , Evelyn Cristine da Silva , Aryele Nunes da Cruz Encide Sampaio , Fábio Sossai Possebon , Juliano Gonçalves Pereira","doi":"10.1016/j.lwt.2025.117606","DOIUrl":"10.1016/j.lwt.2025.117606","url":null,"abstract":"<div><div>This study assessed the handling practices and microbiological characteristics of wooden and plastic cutting boards in households in a Brazilian city. A total of 100 boards were collected, along with a survey on their use. Bacteria were extracted from circular fragments (4.4 cm diameter) through sonication and analyzed for aerobic mesophilic bacteria, Enterobacteriaceae, <em>Pseudomonas</em> spp., <em>Listeria monocytogenes</em>, and <em>Escherichia coli</em>. Bacterial counts were expressed in log CFU/cm<sup>2</sup>, and pathogen presence was recorded. A 2.2 cm fragment was also examined via scanning electron microscopy. Survey results showed that 87% of food handlers used the same board for all foods, and 75% had used their board for over two years. Plastic boards had higher counts of aerobic mesophilic bacteria and Enterobacteriaceae (p < 0.05). However, newer wooden boards also showed high bacterial counts (p < 0.05). <em>L. monocytogenes</em> was detected in 3% of samples, and <em>E. coli</em> in 5%, with no significant differences between materials. These findings highlight cutting boards as potential cross-contamination sources and emphasize the presence of <em>L. monocytogenes</em>. Proper handling practices are essential to reducing contamination risks, especially in households.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117606"},"PeriodicalIF":6.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multispectral methods combined with computer simulation to explore the binding mechanism of the azo pigment allure red to hemoglobin and myoglobin

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

LWT - Food Science and Technology

Pub Date : 2025-03-03 DOI: 10.1016/j.lwt.2025.117603

Jingtao Pang , Yali Song , Lijuan Chen , Yilin Li , Fang Geng , Na Gan , Xinhui Wang , Qingling Wang , Tingting Zeng , Di Wu

Allure Red (AR) is a standard food-grade azo pigment and is used in meat products, but the mode of action between allure red and meat-derived proteins is rarely reported. This paper selected two essential proteins in meat, hemoglobin (Hb) and myoglobin (Mb), as protein models to investigate their binding mechanisms with AR. The binding mechanism of AR to Hb/Mb and its conformational changes were investigated using multispectral and computer simulation experiments. The results show that the AR-Hb/Mb system is promoted to bind by hydrogen bonding and van der Waals force; the two systems have a static quenching mechanism at a single binding site. The binding constants (K_a) of the AR-Hb/Mb system are 2.59 × 10⁻⁴ L/mol and 1.05 × 10⁻⁴ L/mol at 277 K. The addition of AR has less effect on the secondary structure of Hb/Mb; the two systems still maintained the structure dominated by α-helix. Computer simulations also showed that the protein system remains stable with the addition of AR, but the Solvent Accessible Surface Area (SASA) increased; the trend was small and did not affect the overall stability of the protein. The study's results help provide theoretical references for the application of AR in related meat products.

{"title":"Multispectral methods combined with computer simulation to explore the binding mechanism of the azo pigment allure red to hemoglobin and myoglobin","authors":"Jingtao Pang , Yali Song , Lijuan Chen , Yilin Li , Fang Geng , Na Gan , Xinhui Wang , Qingling Wang , Tingting Zeng , Di Wu","doi":"10.1016/j.lwt.2025.117603","DOIUrl":"10.1016/j.lwt.2025.117603","url":null,"abstract":"<div><div>Allure Red (AR) is a standard food-grade azo pigment and is used in meat products, but the mode of action between allure red and meat-derived proteins is rarely reported. This paper selected two essential proteins in meat, hemoglobin (Hb) and myoglobin (Mb), as protein models to investigate their binding mechanisms with AR. The binding mechanism of AR to Hb/Mb and its conformational changes were investigated using multispectral and computer simulation experiments. The results show that the AR-Hb/Mb system is promoted to bind by hydrogen bonding and van der Waals force; the two systems have a static quenching mechanism at a single binding site. The binding constants (<em>K</em><sub>a</sub>) of the AR-Hb/Mb system are 2.59 × 10<sup>−4</sup> L/mol and 1.05 × 10<sup>−4</sup> L/mol at 277 K. The addition of AR has less effect on the secondary structure of Hb/Mb; the two systems still maintained the structure dominated by α-helix. Computer simulations also showed that the protein system remains stable with the addition of AR, but the Solvent Accessible Surface Area (SASA) increased; the trend was small and did not affect the overall stability of the protein. The study's results help provide theoretical references for the application of AR in related meat products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117603"},"PeriodicalIF":6.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A robust method for monitoring the growth and metabolism of probiotic bacteria in vitro

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

LWT - Food Science and Technology

Pub Date : 2025-03-03 DOI: 10.1016/j.lwt.2025.117597

Jennifer Janovick , Justin A. North , Shiqi Zhang , Jiangjiang Zhu , Joshua J. Blakeslee , Emmanuel Hatzakis

Lactic acid bacteria are involved in many food, nutritional, and biotechnological applications, where carbohydrates are their main source of energy. Although the study of bacterial growth and metabolism in vitro offers several advantages, protocols detailing optimum conditions for a particular bacterium are often not well-established. The objective of this work was to develop a protocol with optimized bacterial growth and sampling conditions for a specific probiotic bacterium (Lactiplantibacillus plantarum) used a model system and apply this protocol to study the interaction between a substrate and this bacterium in vitro for downstream microbiological and metabolomic analyses. Here we detail an optimized medium composition (mCFBM 3) for controlled L. plantarum growth. Use of this medium allowed us to assess growth promotion, effects of treatments and select optimal time points during fermentative growth for downstream broad-spectrum (NMR, LC-MS) and targeted (fatty acid; LC-MS/MS) metabolomic analyses. While untargeted LC-MS analyses allowed for the putative identification of a wider range of products, NMR-based metabolomics proved an efficient and rapid tool for the analysis of major bacterial metabolites, allowing putative identification of the metabolic products formed per colony forming unit, and enabling monitoring of the production and degradation of compounds during fermentation.

{"title":"A robust method for monitoring the growth and metabolism of probiotic bacteria in vitro","authors":"Jennifer Janovick , Justin A. North , Shiqi Zhang , Jiangjiang Zhu , Joshua J. Blakeslee , Emmanuel Hatzakis","doi":"10.1016/j.lwt.2025.117597","DOIUrl":"10.1016/j.lwt.2025.117597","url":null,"abstract":"<div><div>Lactic acid bacteria are involved in many food, nutritional, and biotechnological applications, where carbohydrates are their main source of energy. Although the study of bacterial growth and metabolism <em>in vitro</em> offers several advantages, protocols detailing optimum conditions for a particular bacterium are often not well-established. The objective of this work was to develop a protocol with optimized bacterial growth and sampling conditions for a specific probiotic bacterium (<em>Lactiplantibacillus plantarum</em>) used a model system and apply this protocol to study the interaction between a substrate and this bacterium <em>in vitro</em> for downstream microbiological and metabolomic analyses. Here we detail an optimized medium composition (mCFBM 3) for controlled <em>L. plantarum</em> growth. Use of this medium allowed us to assess growth promotion, effects of treatments and select optimal time points during fermentative growth for downstream broad-spectrum (NMR, LC-MS) and targeted (fatty acid; LC-MS/MS) metabolomic analyses. While untargeted LC-MS analyses allowed for the putative identification of a wider range of products, NMR-based metabolomics proved an efficient and rapid tool for the analysis of major bacterial metabolites, allowing putative identification of the metabolic products formed per colony forming unit, and enabling monitoring of the production and degradation of compounds during fermentation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117597"},"PeriodicalIF":6.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Integrating kinetic models and BP-ANN for predicting growth and shelf-life of Listeria monocytogenes in ready-to-eat salads

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

LWT - Food Science and Technology

Pub Date : 2025-03-03 DOI: 10.1016/j.lwt.2025.117607

Wenqian Li , Qiongmin Wang , Zichen Deng , Yan Du , Yihuan Song , Tiangang Xu , Lei Shan , Jingyu Chen

Ready-to-eat (RTE) salads are popular for their convenience and health benefits. However, their reliance on refrigeration increases the risk of contamination by Listeria monocytogenes. In this study, vegetable salads (VS) and salads with 10% (10S), 20% (20S), and 30% (30S) chicken breast were inoculated with a L. monocytogenes cocktail and stored at 4, 10, or 15 °C for 14 days. The results indicated that higher storage temperatures and longer durations significantly increased microbial activity. A positive relationship was observed between chicken breast content and total viable count (TVC) as well as L. monocytogenes growth. At the end of storage, the TVC in 30S was 8.57 ± 1.39 log CFU/g higher than that in VS. As determined by the logistic model, the highest maximum growth rate (μ_max) observed in 30S at 15 °C was 0.0589 ± 0.0004 log CFU·g⁻¹·h⁻¹. Salads with meat had a shelf life of up to 9 days, while the increase in L. monocytogenes in VS remained below 3.4 log CFU/g throughout the storage. Furthermore, the equation μ_max-30S = {0.0059 × (T + 25.9983)}² was used to indirectly optimize shelf-life assessments for retail salads and provide reliable estimations (R² = 0.9951). The study successfully incorporated the back-propagation artificial neural network (BP-ANN) to validate the accuracy of traditional kinetic models in predicting the μ_max of L. monocytogenes. An R² greater than 0.97 was achieved across all training data. These findings offer invaluable insights for optimizing storage practices and improving food safety risk assessments for RTE salads.

{"title":"Integrating kinetic models and BP-ANN for predicting growth and shelf-life of Listeria monocytogenes in ready-to-eat salads","authors":"Wenqian Li , Qiongmin Wang , Zichen Deng , Yan Du , Yihuan Song , Tiangang Xu , Lei Shan , Jingyu Chen","doi":"10.1016/j.lwt.2025.117607","DOIUrl":"10.1016/j.lwt.2025.117607","url":null,"abstract":"<div><div>Ready-to-eat (RTE) salads are popular for their convenience and health benefits. However, their reliance on refrigeration increases the risk of contamination by <em>Listeria monocytogenes</em>. In this study, vegetable salads (VS) and salads with 10% (10S), 20% (20S), and 30% (30S) chicken breast were inoculated with a <em>L. monocytogenes</em> cocktail and stored at 4, 10, or 15 °C for 14 days. The results indicated that higher storage temperatures and longer durations significantly increased microbial activity. A positive relationship was observed between chicken breast content and total viable count (TVC) as well as <em>L. monocytogenes</em> growth. At the end of storage, the TVC in 30S was 8.57 ± 1.39 log CFU/g higher than that in VS. As determined by the logistic model, the highest maximum growth rate (<em>μ</em><sub>max</sub>) observed in 30S at 15 °C was 0.0589 ± 0.0004 log CFU·g<sup>−1</sup>·h<sup>−1</sup>. Salads with meat had a shelf life of up to 9 days, while the increase in <em>L. monocytogenes</em> in VS remained below 3.4 log CFU/g throughout the storage. Furthermore, the equation <em>μ</em><sub><em>max-30S</em></sub> = {0.0059 × (T + 25.9983)}<sup>2</sup> was used to indirectly optimize shelf-life assessments for retail salads and provide reliable estimations (R<sup>2</sup> = 0.9951). The study successfully incorporated the back-propagation artificial neural network (BP-ANN) to validate the accuracy of traditional kinetic models in predicting the <em>μ</em><sub>max</sub> of <em>L. monocytogenes</em>. An R<sup>2</sup> greater than 0.97 was achieved across all training data. These findings offer invaluable insights for optimizing storage practices and improving food safety risk assessments for RTE salads.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117607"},"PeriodicalIF":6.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel controlled-release Zn2+ supplementation based on egg yolk phosvitin: Structural, physicochemical and release characteristics

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

LWT - Food Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.lwt.2025.117599

Yuanjing Liu , Shaodong Zeng , Mengxue Dong , Yusha Sun , Xiang Duan , Wuhai Chen , Jianzhi Ye

Zinc supplements are a common remedy for zinc dysregulation, and the controllable-release characteristic is important for preventing gastric mucosal damage and improving zinc bioavailability. In this work, egg-derived phosvitin, the most highly phosphorylated protein in nature, was used to prepare a Zn-chelating system to control Zn²⁺ release process in gastrointestinal tract. The results showed that the PSV-Zn chelates were successfully prepared, with the maximum chelation rate of 66%. The UV spectrum, fluorescence spectroscopy, and infrared spectroscopy results suggested that Zn²⁺ mainly binds to phosphate groups and aromatic amino acids of PSV. The chelation reaction altered the original structure of PSV, leading to the aggregation of molecules and the changes in elemental composition in particle surface of PSV-Zn complex. The chelates exhibited synergistic antioxidant activities. Interestingly, the in vitro simulations showed that PSV-Zn chelates exhibited a low Zn²⁺ release rate in stomach and a good Zn²⁺ release property in small intestine. This meant that the PSV-Zn complex has good release controllability, and thus possesses a potential to protect gastric mucosa and improve zinc bioavailability in small intestine. Therefore, this work provides a theoretical reference for preparing novel controlled-release Zn²⁺ supplements based on functional proteins.

{"title":"A novel controlled-release Zn2+ supplementation based on egg yolk phosvitin: Structural, physicochemical and release characteristics","authors":"Yuanjing Liu , Shaodong Zeng , Mengxue Dong , Yusha Sun , Xiang Duan , Wuhai Chen , Jianzhi Ye","doi":"10.1016/j.lwt.2025.117599","DOIUrl":"10.1016/j.lwt.2025.117599","url":null,"abstract":"<div><div>Zinc supplements are a common remedy for zinc dysregulation, and the controllable-release characteristic is important for preventing gastric mucosal damage and improving zinc bioavailability. In this work, egg-derived phosvitin, the most highly phosphorylated protein in nature, was used to prepare a Zn-chelating system to control Zn<sup>2+</sup> release process in gastrointestinal tract. The results showed that the PSV-Zn chelates were successfully prepared, with the maximum chelation rate of 66%. The UV spectrum, fluorescence spectroscopy, and infrared spectroscopy results suggested that Zn<sup>2+</sup> mainly binds to phosphate groups and aromatic amino acids of PSV. The chelation reaction altered the original structure of PSV, leading to the aggregation of molecules and the changes in elemental composition in particle surface of PSV-Zn complex. The chelates exhibited synergistic antioxidant activities. Interestingly, the <em>in vitro</em> simulations showed that PSV-Zn chelates exhibited a low Zn<sup>2+</sup> release rate in stomach and a good Zn<sup>2+</sup> release property in small intestine. This meant that the PSV-Zn complex has good release controllability, and thus possesses a potential to protect gastric mucosa and improve zinc bioavailability in small intestine. Therefore, this work provides a theoretical reference for preparing novel controlled-release Zn<sup>2+</sup> supplements based on functional proteins.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"220 ","pages":"Article 117599"},"PeriodicalIF":6.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional properties and application potential of black soybean meal insoluble dietary fiber remodeled by ultrasound combined with ultrahigh pressure

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

LWT - Food Science and Technology

Pub Date : 2025-03-01 DOI: 10.1016/j.lwt.2025.117594

Tong Liu , Xinyu Zhen , Nan Zheng , Yaomei Ma , Yu Zhang , Hongyu Lei , Jiaxin Liu , Ruining Zhang , Jun Zhao

Insoluble dietary fiber (IDF) has a variety of physiological functions, and black soybean meal, a by-product of black soybean processing, is a potential source of IDF. However, the large particle size and poor water solubility of black soybean meal IDF limit its sensory and functional properties. For this reason, in this study, black soybean meal IDF was modified by ultrasonic combined with ultrahigh-pressure (UU), and its effects on structural and functional properties were systematically investigated. The results showed that the water-holding (12.32 ± 0.62 g/g), oil-holding (9.47 ± 0.47 g/g), and swelling (5.71 ± 0.29 mL/g) properties of UU-IDF were significantly enhanced compared with unmodified, single ultrasound-modified, and UHP-modified. The composition of the modified monosaccharides changed and the particle size decreased. Fourier transform infrared spectroscopy (FTIR) analysis showed that the modification did not introduce new functional groups, and X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the modification disrupted the crystalline regions and changed the thermal stability. In addition, UU-IDF showed superior performance in terms of cholesterol (9.69 ± 0.39 mg/g) and glucose (0.979 mmoL/g) adsorption capacity. The combined ultrasonic and ultrahigh-pressure treatment significantly enhanced the functional properties of black soybean meal insoluble dietary fiber (IDF), opening up new possibilities for its application in health products and functional foods.

{"title":"Functional properties and application potential of black soybean meal insoluble dietary fiber remodeled by ultrasound combined with ultrahigh pressure","authors":"Tong Liu , Xinyu Zhen , Nan Zheng , Yaomei Ma , Yu Zhang , Hongyu Lei , Jiaxin Liu , Ruining Zhang , Jun Zhao","doi":"10.1016/j.lwt.2025.117594","DOIUrl":"10.1016/j.lwt.2025.117594","url":null,"abstract":"<div><div>Insoluble dietary fiber (IDF) has a variety of physiological functions, and black soybean meal, a by-product of black soybean processing, is a potential source of IDF. However, the large particle size and poor water solubility of black soybean meal IDF limit its sensory and functional properties. For this reason, in this study, black soybean meal IDF was modified by ultrasonic combined with ultrahigh-pressure (UU), and its effects on structural and functional properties were systematically investigated. The results showed that the water-holding (12.32 ± 0.62 g/g), oil-holding (9.47 ± 0.47 g/g), and swelling (5.71 ± 0.29 mL/g) properties of UU-IDF were significantly enhanced compared with unmodified, single ultrasound-modified, and UHP-modified. The composition of the modified monosaccharides changed and the particle size decreased. Fourier transform infrared spectroscopy (FTIR) analysis showed that the modification did not introduce new functional groups, and X-ray diffraction (XRD) and thermogravimetric analysis (TGA) showed that the modification disrupted the crystalline regions and changed the thermal stability. In addition, UU-IDF showed superior performance in terms of cholesterol (9.69 ± 0.39 mg/g) and glucose (0.979 mmoL/g) adsorption capacity. The combined ultrasonic and ultrahigh-pressure treatment significantly enhanced the functional properties of black soybean meal insoluble dietary fiber (IDF), opening up new possibilities for its application in health products and functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117594"},"PeriodicalIF":6.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143579331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The refrigerated preservation effect of Amomum tsao-ko essential oil and its microcapsules loaded on polyvinyl alcohol/starch composite film based on broad-spectrum antibacterial properties on golden pompanos

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

LWT - Food Science and Technology

Pub Date : 2025-02-28 DOI: 10.1016/j.lwt.2025.117595

Yingying Li , Xiaobing Huang , Xingquan Zhao , Ying Zou , Xiaofang Wang , Jiangbin He , Mingxing Mu , Yong Chu , Yuanyuan Gao , Liangkun Liao , Wei Zhou , Jihua Li

In this paper, using Amomum tsao-ko essential oil (AEO) as a natural active substance, SSOS, maltodextrin, and gum arabic as slow-release carriers, and poly(vinyl alcohol), corn starch, and modified starch as base film materials, the microencapsulated AEO@PVA/mixed starch composite films (MAPS) were constructed by solution casting. The antibacterial activity of AEO and its mechanism of action was investigated. The antibacterial preservation effect of the MAPS on golden pompanos and its influence on its physical and chemical quality was evaluated. The results indicated that AEO showed an exceptional broad-spectrum antibacterial efficacy, with the highest sensitivity observed towards Vibrio parahaemolyticus (VP), Shigella putrescens (SP), Listeria monocytogenes. Furthermore, MAPS demonstrated sustained bacteriostatic effect after 24 h of incubation, with inhibition rates of 16.11% and 22.75% against VP and SP, respectively. The antimicrobial freshness preservation performance for MAPS was demonstrated by prolonging the shelf-life of fish by 4 days in low-temperature storage, effectively maintaining the quality of fish. This evidence supports the assertion that the MAPS can be employed as a natural antimicrobial preservative and environmentally friendly packaging material in the aquatic industry to enhance food quality and safety.

{"title":"The refrigerated preservation effect of Amomum tsao-ko essential oil and its microcapsules loaded on polyvinyl alcohol/starch composite film based on broad-spectrum antibacterial properties on golden pompanos","authors":"Yingying Li , Xiaobing Huang , Xingquan Zhao , Ying Zou , Xiaofang Wang , Jiangbin He , Mingxing Mu , Yong Chu , Yuanyuan Gao , Liangkun Liao , Wei Zhou , Jihua Li","doi":"10.1016/j.lwt.2025.117595","DOIUrl":"10.1016/j.lwt.2025.117595","url":null,"abstract":"<div><div>In this paper, using <em>Amomum tsao-ko essential oil</em> (AEO) as a natural active substance, SSOS, maltodextrin, and gum arabic as slow-release carriers, and poly(vinyl alcohol), corn starch, and modified starch as base film materials, the microencapsulated AEO@PVA/mixed starch composite films (MAPS) were constructed by solution casting. The antibacterial activity of AEO and its mechanism of action was investigated. The antibacterial preservation effect of the MAPS on golden pompanos and its influence on its physical and chemical quality was evaluated. The results indicated that AEO showed an exceptional broad-spectrum antibacterial efficacy, with the highest sensitivity observed towards <em>Vibrio parahaemolyticus</em> (<em>VP</em>), <em>Shigella putrescens</em> (<em>SP</em>), <em>Listeria monocytogenes</em>. Furthermore, MAPS demonstrated sustained bacteriostatic effect after 24 h of incubation, with inhibition rates of 16.11% and 22.75% against <em>VP</em> and <em>SP</em>, respectively. The antimicrobial freshness preservation performance for MAPS was demonstrated by prolonging the shelf-life of fish by 4 days in low-temperature storage, effectively maintaining the quality of fish. This evidence supports the assertion that the MAPS can be employed as a natural antimicrobial preservative and environmentally friendly packaging material in the aquatic industry to enhance food quality and safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117595"},"PeriodicalIF":6.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143637116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Neprilysin (NEP) and Angiotensin Converting Enzyme-I (ACE-I) inhibitory dipeptides from chicken carcass hydrolysates

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

LWT - Food Science and Technology

Pub Date : 2025-02-27 DOI: 10.1016/j.lwt.2025.117591

Cristina Moreno-Mariscal, Gisela Carrera-Alvarado, Leticia Mora, Fidel Toldrá

Chicken carcasses constitute a meat co-product rich in proteins but with low economical value. In this sense, the use of enzymatic hydrolysis for the production of bioactive peptides gives an extra economical and functional value to this product. The aim of this study was to identify di- and tripeptides obtained from the hydrolysis of chicken carcass using two different endoproteases, Alcalase 4.0 L and Protamex, at different times of incubation. Hydrolysate A1 (Alcalase-1h) showed the highest neprilysin and ACE-I inhibitory activity with inhibition rates of 91.45 and 86.41% at 10 mg/mL, respectively. The hydrolysate was fractionated with RP-HPLC, and fractions 2–3, and 11–14 showed the highest neprilysin inhibition values. In these fractions, a total of 11576 peptide sequences were identified by liquid chromatography and mass spectrometry in tandem (LC-MS/MS). The dipeptide VV showed the highest neprilysin inhibitory activity with an inhibition rate of 75.24% at 1 mmol/mL, whereas dipeptides RP, AR and GP were responsible for 87.66, 66.37 and 66.18% ACE-inhibitory activity at 1 mmol/mL, respectively. This study confirms the potential of peptides obtained from the hydrolysis of chicken carcasses be used as neprilysin and ACE inhibitors and, therefore, for the prevention and control of cardiovascular diseases.

{"title":"Neprilysin (NEP) and Angiotensin Converting Enzyme-I (ACE-I) inhibitory dipeptides from chicken carcass hydrolysates","authors":"Cristina Moreno-Mariscal, Gisela Carrera-Alvarado, Leticia Mora, Fidel Toldrá","doi":"10.1016/j.lwt.2025.117591","DOIUrl":"10.1016/j.lwt.2025.117591","url":null,"abstract":"<div><div>Chicken carcasses constitute a meat co-product rich in proteins but with low economical value. In this sense, the use of enzymatic hydrolysis for the production of bioactive peptides gives an extra economical and functional value to this product. The aim of this study was to identify di- and tripeptides obtained from the hydrolysis of chicken carcass using two different endoproteases, Alcalase 4.0 L and Protamex, at different times of incubation. Hydrolysate A1 (Alcalase-1h) showed the highest neprilysin and ACE-I inhibitory activity with inhibition rates of 91.45 and 86.41% at 10 mg/mL, respectively. The hydrolysate was fractionated with RP-HPLC, and fractions 2–3, and 11–14 showed the highest neprilysin inhibition values. In these fractions, a total of 11576 peptide sequences were identified by liquid chromatography and mass spectrometry in tandem (LC-MS/MS). The dipeptide VV showed the highest neprilysin inhibitory activity with an inhibition rate of 75.24% at 1 mmol/mL, whereas dipeptides RP, AR and GP were responsible for 87.66, 66.37 and 66.18% ACE-inhibitory activity at 1 mmol/mL, respectively. This study confirms the potential of peptides obtained from the hydrolysis of chicken carcasses be used as neprilysin and ACE inhibitors and, therefore, for the prevention and control of cardiovascular diseases.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117591"},"PeriodicalIF":6.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pulsed light treatment affects postharvest quality and regulatory mechanisms of sweet corn

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

LWT - Food Science and Technology

Pub Date : 2025-02-27 DOI: 10.1016/j.lwt.2025.117584

Yiting Ren , Jianlou Mu , Liqun Zhao , Yunxiang Wang , Yubin Wang , Shiyu Liu , Lili Ma , Ronghuan Wang , Yaxing Shi , Qing Wang , Christopher B. Watkins , Jinhua Zuo , Yanyan Zheng

Pulsed light (PL) is a novel non thermal physical sterilization technology that utilizes intense pulsed light radiation with instantaneous peak energy to sanitize products. We have investigated the effect of PL on gene expression and metabolites of sweet corn maintained at 20 °C for 6 d after treatment. PL treatment resulted in the downregulation of PG, PAL, CCR and C4H, genes associated with kernel firmness, and the upregulation of POD, SOD, HSP, PR-1, PR-5, genes associated antioxidant capacity and disease resistance. PL treatment also suppressed the expression of genes related to ethylene biosynthesis and signaling. Metabolomic analysis showed that PL treatments increased the contents of lipids, flavonoids, amino acids and their derivatives, lignans, coumarins, organic acids and other metabolites, especially specific compounds such as phenolic acids, flavonoids. This study elucidated the physiological and molecular level regulation mechanism of PL treatment on the postharvest quality.

{"title":"Pulsed light treatment affects postharvest quality and regulatory mechanisms of sweet corn","authors":"Yiting Ren , Jianlou Mu , Liqun Zhao , Yunxiang Wang , Yubin Wang , Shiyu Liu , Lili Ma , Ronghuan Wang , Yaxing Shi , Qing Wang , Christopher B. Watkins , Jinhua Zuo , Yanyan Zheng","doi":"10.1016/j.lwt.2025.117584","DOIUrl":"10.1016/j.lwt.2025.117584","url":null,"abstract":"<div><div>Pulsed light (PL) is a novel non thermal physical sterilization technology that utilizes intense pulsed light radiation with instantaneous peak energy to sanitize products. We have investigated the effect of PL on gene expression and metabolites of sweet corn maintained at 20 °C for 6 d after treatment. PL treatment resulted in the downregulation of <em>PG</em>, <em>PAL</em>, <em>CCR</em> and <em>C4H</em>, genes associated with kernel firmness, and the upregulation of <em>POD</em>, <em>SOD</em>, <em>HSP</em>, <em>PR-1</em>, <em>PR-5</em>, genes associated antioxidant capacity and disease resistance. PL treatment also suppressed the expression of genes related to ethylene biosynthesis and signaling. Metabolomic analysis showed that PL treatments increased the contents of lipids, flavonoids, amino acids and their derivatives, lignans, coumarins, organic acids and other metabolites, especially specific compounds such as phenolic acids, flavonoids. This study elucidated the physiological and molecular level regulation mechanism of PL treatment on the postharvest quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"221 ","pages":"Article 117584"},"PeriodicalIF":6.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143562306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0