Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2026.119037
Wentao Qian , Jinghua Yu , Jie Luo , Pengjie Wang , Huiyuan Guo , Xiaoyu Wang , Hongliang Li , Menghui Wang , Jinhui Yang , Yi Wang
The rapid destabilization of fat in direct ultra-high-temperature (UHT) milk during storage is mainly caused by plasmin through the cleavage of interfacial proteins. In this study, novel fat globules were developed by modulating the interfacial proteins (milk fat globule membrane material homogenized with large fat globules) to resist plasmin hydrolysis and improve fat stability. Compared to simulated homogenized milk (milk proteins homogenized with large fat globules), the novel fat globules contained more proteins at the interface and showed a greater stability. Proteomics revealed that the protein types at the interface of novel fat globules were predominantly membrane proteins, while the interface of simulated homogenized milk was mainly composed of milk proteins. The relative abundance ratio of major MFGM proteins to casein in the novel fat globules was approximately 30 times higher than in simulated homogenized milk. After plasmin hydrolysis, the novel fat globules showed minimal changes in stability, with only small amounts of XO and casein being hydrolyzed. In contrast, the fat globules in the simulated homogenized milk underwent coalescence, and a large amount of casein was hydrolyzed at the interface. Furthermore, the novel fat globules were more stable than commercial direct UHT milk, both before and after plasmin intervention.
{"title":"Modulating the interfacial protein profile to develop novel fat globules with enhanced plasmin resistance and improved fat stability","authors":"Wentao Qian , Jinghua Yu , Jie Luo , Pengjie Wang , Huiyuan Guo , Xiaoyu Wang , Hongliang Li , Menghui Wang , Jinhui Yang , Yi Wang","doi":"10.1016/j.lwt.2026.119037","DOIUrl":"10.1016/j.lwt.2026.119037","url":null,"abstract":"<div><div>The rapid destabilization of fat in direct ultra-high-temperature (UHT) milk during storage is mainly caused by plasmin through the cleavage of interfacial proteins. In this study, novel fat globules were developed by modulating the interfacial proteins (milk fat globule membrane material homogenized with large fat globules) to resist plasmin hydrolysis and improve fat stability. Compared to simulated homogenized milk (milk proteins homogenized with large fat globules), the novel fat globules contained more proteins at the interface and showed a greater stability. Proteomics revealed that the protein types at the interface of novel fat globules were predominantly membrane proteins, while the interface of simulated homogenized milk was mainly composed of milk proteins. The relative abundance ratio of major MFGM proteins to casein in the novel fat globules was approximately 30 times higher than in simulated homogenized milk. After plasmin hydrolysis, the novel fat globules showed minimal changes in stability, with only small amounts of XO and casein being hydrolyzed. In contrast, the fat globules in the simulated homogenized milk underwent coalescence, and a large amount of casein was hydrolyzed at the interface. Furthermore, the novel fat globules were more stable than commercial direct UHT milk, both before and after plasmin intervention.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119037"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2026.119030
Dong-Yang Xu , Ben Yu , Xin-An Zeng , Rui Wang
This study fabricated soy protein isolate nanofibers (SPIFs) with different morphologies by modulating heat treatment time, then incorporated them into chitosan (CH) to make SPIF-CH composite films. The SPIF morphology's effects on the film's physicochemical properties, mechanical performance, and cherry tomato preservation efficacy were systematically evaluated. Results showed that SPIFs enhanced composite film's mechanical properties via cross-linking and filling, solving pure CH or protein film's brittleness. The W-12 film which contained medium-length (approximately 1.5 μm) SPIFs formed after a 12-h fibrillation process had optimal performance: 18.29 MPa tensile strength (a 66.3 % increase over pure chitosan film) and 108.04 % elongation (71.4 % improvement compared to pure chitosan film). Films with SPIFs from 12 h or 24 h fibrillation had better cherry tomato preservation (suppressed respiration by over 50 %) and good stability, degradability and recyclability, providing a new strategy for high-performance sustainable packaging.
{"title":"Preparation, properties, and application of soy protein isolate nanofiber-chitosan based films: Focus on the impact of morphologically diverse SPIFs","authors":"Dong-Yang Xu , Ben Yu , Xin-An Zeng , Rui Wang","doi":"10.1016/j.lwt.2026.119030","DOIUrl":"10.1016/j.lwt.2026.119030","url":null,"abstract":"<div><div>This study fabricated soy protein isolate nanofibers (SPIFs) with different morphologies by modulating heat treatment time, then incorporated them into chitosan (CH) to make SPIF-CH composite films. The SPIF morphology's effects on the film's physicochemical properties, mechanical performance, and cherry tomato preservation efficacy were systematically evaluated. Results showed that SPIFs enhanced composite film's mechanical properties via cross-linking and filling, solving pure CH or protein film's brittleness. The W-12 film which contained medium-length (approximately 1.5 μm) SPIFs formed after a 12-h fibrillation process had optimal performance: 18.29 MPa tensile strength (a 66.3 % increase over pure chitosan film) and 108.04 % elongation (71.4 % improvement compared to pure chitosan film). Films with SPIFs from 12 h or 24 h fibrillation had better cherry tomato preservation (suppressed respiration by over 50 %) and good stability, degradability and recyclability, providing a new strategy for high-performance sustainable packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119030"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2025.118990
Liping Wang , Pareshati Ayibieke , Zijun Yan , Ziyun Wu
This study employed untargeted metabolomics, free amino acid (FAA) analysis, and gas chromatography-mass spectrometry (GC-MS) to investigate dynamic changes in the nutritional and flavor profiles of peanut sprouts during germination. Analysis revealed a core set of 184 upregulated metabolites and 137 downregulated metabolites across all germination stages during sprouting. Significant alterations were observed in the glycerophospholipid metabolism pathway, indicating key nutritional transformations. Specific amino acids – glutamic acid (Glu), arginine (Arg), proline (Pro), and histidine (His) – were strongly associated with flavor development. The accumulation of umami- and sweet-associated amino acids peaked on day 4 of germination, contributing to an optimal flavor balance. Furthermore, 61 volatile compounds were identified, with 14 major volatiles (including 6 aldehydes, 2 ketones, 4 alcohols, and 2 others) identified as key contributors to the flavor profile. Significant correlations were found between glycerophospholipid metabolism, FAAs, and volatile flavor compounds, suggesting their synergistic roles in the nutritional and flavor development of peanut sprouts. Collectively, these results provide valuable insights for improving the sensory quality and nutritional value of peanut-based products through metabolic regulation during germination.
{"title":"Temporal profile of flavor and nutrition changes during peanut sprout growth using multi-omics","authors":"Liping Wang , Pareshati Ayibieke , Zijun Yan , Ziyun Wu","doi":"10.1016/j.lwt.2025.118990","DOIUrl":"10.1016/j.lwt.2025.118990","url":null,"abstract":"<div><div>This study employed untargeted metabolomics, free amino acid (FAA) analysis, and gas chromatography-mass spectrometry (GC-MS) to investigate dynamic changes in the nutritional and flavor profiles of peanut sprouts during germination. Analysis revealed a core set of 184 upregulated metabolites and 137 downregulated metabolites across all germination stages during sprouting. Significant alterations were observed in the glycerophospholipid metabolism pathway, indicating key nutritional transformations. Specific amino acids – glutamic acid (Glu), arginine (Arg), proline (Pro), and histidine (His) – were strongly associated with flavor development. The accumulation of umami- and sweet-associated amino acids peaked on day 4 of germination, contributing to an optimal flavor balance. Furthermore, 61 volatile compounds were identified, with 14 major volatiles (including 6 aldehydes, 2 ketones, 4 alcohols, and 2 others) identified as key contributors to the flavor profile. Significant correlations were found between glycerophospholipid metabolism, FAAs, and volatile flavor compounds, suggesting their synergistic roles in the nutritional and flavor development of peanut sprouts. Collectively, these results provide valuable insights for improving the sensory quality and nutritional value of peanut-based products through metabolic regulation during germination.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118990"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2026.119028
Jiaqi Shang , Zhenyuan Wang , Wenfeng Lu , Mi Wang , Jiaheng Zhang
Diabetes and obesity are global health challenges, regulating starch digestion offers a promising strategy. High amylose maize starch (HAMS)-flavonoid complexes were synthesized using five classes of flavonoids with distinct conformations. The structures and digestibility of complexes were characterized to elucidate the interaction mechanisms between flavonoids and HAMS. All complexes exhibited complexing indices exceeding 43%, with the HAMS-catechin complex (HAMS-CAT) achieving the highest index of 67.6%. The degree of short-range molecular order, helical structures, and crystallinity of complexes were significantly influenced by the flavonoids. Notably, the HAMS-CAT exhibited the highest resistant starch content at 51.8%, which was 24.4% higher than that of the control sample. Enzyme inhibition assays revealed that CAT inhibited α-amylase by 77.9%, while naringenin inhibited α-glucosidase by 90.3% at 10 mg/mL. The interaction between flavonoids and HAMS impeded the complexes contact with enzymes, and the released flavonoids inhibited the activities of enzymes to further reduced digestibility. This interaction also protected the antioxidant activity of flavonoids during heating. Among the five flavonoids, CAT exhibits a flexible conformation with five hydroxyl groups and lacks carbonyl group on the C4 chain. Consequently, CAT interacted with HAMS effectively by forming multidentate hydrogen bonds and enhanced the degree of short-range molecular order and crystallinity of HAMS-CAT. This work systematically compares the potential of flavonoids with various conformations in modulating starch structure and digestibility. These findings provide a feasible idea for the application of flavonoids in food ingredients to reduce starch digestibility and offer theoretical support for the industrialization of starch-based healthy foods.
{"title":"Structural and digestive characteristics of high amylose maize starch-flavonoid complexes: Role played by the flavonoids in enhancing resistant starch and inhibiting enzymes","authors":"Jiaqi Shang , Zhenyuan Wang , Wenfeng Lu , Mi Wang , Jiaheng Zhang","doi":"10.1016/j.lwt.2026.119028","DOIUrl":"10.1016/j.lwt.2026.119028","url":null,"abstract":"<div><div>Diabetes and obesity are global health challenges, regulating starch digestion offers a promising strategy. High amylose maize starch (HAMS)-flavonoid complexes were synthesized using five classes of flavonoids with distinct conformations. The structures and digestibility of complexes were characterized to elucidate the interaction mechanisms between flavonoids and HAMS. All complexes exhibited complexing indices exceeding 43%, with the HAMS-catechin complex (HAMS-CAT) achieving the highest index of 67.6%. The degree of short-range molecular order, helical structures, and crystallinity of complexes were significantly influenced by the flavonoids. Notably, the HAMS-CAT exhibited the highest resistant starch content at 51.8%, which was 24.4% higher than that of the control sample. Enzyme inhibition assays revealed that CAT inhibited α-amylase by 77.9%, while naringenin inhibited α-glucosidase by 90.3% at 10 mg/mL. The interaction between flavonoids and HAMS impeded the complexes contact with enzymes, and the released flavonoids inhibited the activities of enzymes to further reduced digestibility. This interaction also protected the antioxidant activity of flavonoids during heating. Among the five flavonoids, CAT exhibits a flexible conformation with five hydroxyl groups and lacks carbonyl group on the C4 chain. Consequently, CAT interacted with HAMS effectively by forming multidentate hydrogen bonds and enhanced the degree of short-range molecular order and crystallinity of HAMS-CAT. This work systematically compares the potential of flavonoids with various conformations in modulating starch structure and digestibility. These findings provide a feasible idea for the application of flavonoids in food ingredients to reduce starch digestibility and offer theoretical support for the industrialization of starch-based healthy foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119028"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2026.119022
Jie Shen , Panpan Li , Zhenpeng Li , Yang Yu , Junyi Yao , Chunnian He , Changgang Sun
Huangqin (Scutellaria baicalensis Georgi) tea (HQT), a caffeine-free traditional herbal beverage with unique flavor and potential nutritional value, has unclear nutritional component basis, and flavor characteristics. This is the first study to adopt a widely targeted metabolomics approach for analyzing volatile and non-volatile metabolites in six HQT types, and investigating the effects of plant parts, harvest seasons and processing techniques on their flavor and components. Sensory evaluation revealed that fermentation and steaming-sun-drying reduced the grassy aroma, eliminated astringency, and enhanced sweetness, whereas green-tea–style processing retained fresh grassy notes. Metabolomic analysis indicated flavonoids, phenolic acids, and lipids were the main components, and over 200 characteristic aroma compounds were identified. Processing emerged as the predominant factor influencing the metabolites and sensory properties of HQT, followed by the parts of the raw materials, while the seasonal effects were minimal. Fermented tea led to a reduction in total flavonoids but an enrichment of methoxylated flavonoids, aglycones, and sweet and roasted aromas. Shougong tea, which undergoes a nine-cycle processing, accumulated flavonoid glycosides. Sanfu binggan tea with extra steaming and pressing, improved the taste by retaining green and sweet compounds. Non-steamed products, such as Nenye tea, Chunye tea, and Qiuye tea, preserved fresh notes. Among them, NenYe Tea, made from tender leaves, had higher levels of flavonoids (baicalin, wogonoside) and volatile substances. Processing was the dominant determinant of food quality of HQT, providing a basis for targeted food product development and highlighting the need for further research on flavor and nutritional regulation mechanisms.
{"title":"Widely targeted metabolomics analysis reveals effects of raw material parts, harvest season, and processing technology of Huangqin (Scutellaria baicalensis Georgi) tea","authors":"Jie Shen , Panpan Li , Zhenpeng Li , Yang Yu , Junyi Yao , Chunnian He , Changgang Sun","doi":"10.1016/j.lwt.2026.119022","DOIUrl":"10.1016/j.lwt.2026.119022","url":null,"abstract":"<div><div>Huangqin (<em>Scutellaria baicalensis</em> Georgi) tea (HQT), a caffeine-free traditional herbal beverage with unique flavor and potential nutritional value, has unclear nutritional component basis, and flavor characteristics. This is the first study to adopt a widely targeted metabolomics approach for analyzing volatile and non-volatile metabolites in six HQT types, and investigating the effects of plant parts, harvest seasons and processing techniques on their flavor and components. Sensory evaluation revealed that fermentation and steaming-sun-drying reduced the grassy aroma, eliminated astringency, and enhanced sweetness, whereas green-tea–style processing retained fresh grassy notes. Metabolomic analysis indicated flavonoids, phenolic acids, and lipids were the main components, and over 200 characteristic aroma compounds were identified. Processing emerged as the predominant factor influencing the metabolites and sensory properties of HQT, followed by the parts of the raw materials, while the seasonal effects were minimal. Fermented tea led to a reduction in total flavonoids but an enrichment of methoxylated flavonoids, aglycones, and sweet and roasted aromas. Shougong tea, which undergoes a nine-cycle processing, accumulated flavonoid glycosides. Sanfu binggan tea with extra steaming and pressing, improved the taste by retaining green and sweet compounds. Non-steamed products, such as Nenye tea, Chunye tea, and Qiuye tea, preserved fresh notes. Among them, NenYe Tea, made from tender leaves, had higher levels of flavonoids (baicalin, wogonoside) and volatile substances. Processing was the dominant determinant of food quality of HQT, providing a basis for targeted food product development and highlighting the need for further research on flavor and nutritional regulation mechanisms.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119022"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2026.119003
Liliana Bełkowska, Małgorzata Muzolf-Panek, Jerzy Stangierski, Jolanta Tomaszewska-Gras
The food industry's role in offering healthy, sustainable products is increasingly emphasized, yet the confectionery sector still struggles with excessive sugar and palm-oil use. One of the most widely consumed types of confectionery is cream-filled wafers. This study examined the quality changes of reformulated cream-filled wafers: sugar-reduced (WC), fat-reduced (WT) and fat-reduced with the addition of commercially available citrus fruit extract (WTE) during 13 months of storage at 18 °C. The reformulation and storage time significantly affected the quality of all cream-layered wafers, assessed based on the parameters of colour, water activity (aw), texture, melting phase transitions, solid fat index, sensory analysis and microbiology. Cluster and principal component analyses confirmed sharp deterioration in all the quality parameters (except for microbial stability) after 10 months of storage. Replacing part of the sugar with rice starch resulted in higher aw values during the entire storage period, likely due to starch retrogradation releasing water. Multivariate analyses indicated that the fresh fat-reduced wafers with citrus extract (WTE) showed the best overall quality and microbial stability. Citrus extract reduced texture variability and enhanced oxidative stability, as no rancidity was detected throughout the storage period.
{"title":"The effect of reformulation on quality changes in cream-filled wafers during storage","authors":"Liliana Bełkowska, Małgorzata Muzolf-Panek, Jerzy Stangierski, Jolanta Tomaszewska-Gras","doi":"10.1016/j.lwt.2026.119003","DOIUrl":"10.1016/j.lwt.2026.119003","url":null,"abstract":"<div><div>The food industry's role in offering healthy, sustainable products is increasingly emphasized, yet the confectionery sector still struggles with excessive sugar and palm-oil use. One of the most widely consumed types of confectionery is cream-filled wafers. This study examined the quality changes of reformulated cream-filled wafers: sugar-reduced (WC), fat-reduced (WT) and fat-reduced with the addition of commercially available citrus fruit extract (WTE) during 13 months of storage at 18 °C. The reformulation and storage time significantly affected the quality of all cream-layered wafers, assessed based on the parameters of colour, water activity (a<sub>w</sub>), texture, melting phase transitions, solid fat index, sensory analysis and microbiology. Cluster and principal component analyses confirmed sharp deterioration in all the quality parameters (except for microbial stability) after 10 months of storage. Replacing part of the sugar with rice starch resulted in higher a<sub>w</sub> values during the entire storage period, likely due to starch retrogradation releasing water. Multivariate analyses indicated that the fresh fat-reduced wafers with citrus extract (WTE) showed the best overall quality and microbial stability. Citrus extract reduced texture variability and enhanced oxidative stability, as no rancidity was detected throughout the storage period.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119003"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2025.118989
Jianwei Zhang , Jiayu Zeng , Jintong Zheng , Hailin Chen , Xianjun Chen , Xin Tian , Yao Jiang , Qin Yang , Yan Zhou
Pepper (Capsicum annuum L.) fruits rapidly deteriorate during postharvest storage, necessitating innovative preservation strategies. Chlorogenic acid (CGA) and gamma-aminobutyric acid (GABA) are bioactive compounds that extend storage life; however, the molecular mechanisms through which they produce this effect remain largely unexplored. We used integrated untargeted metabolomic and transcriptomic approaches to thoroughly clarify the molecular mechanisms governing the pepper fruit responses to CGA, GABA, and combined CGA + GABA treatments during 12 days of postharvest storage. Metabolomic analysis identified 717 differentially accumulated metabolites (DAMs) across 11 superclasses, with amino acids, organic acids, and phospholipids emerging as the predominant categories. Transcriptomic profiling revealed 2477 differentially expressed genes (DEGs), and the combined treatment induced the most transcriptional changes (1737 DEGs). Lipid metabolism was a central regulatory target, with 123 distinct lipid species among the total metabolites and coordinated upregulation of fatty acid biosynthesis enzymes (LACS, KCR, and HCD) following treatment. Amino acid metabolism constitutes another pivotal network, with 152 amino acid-related DAMs spanning seven biosynthesis families and enhancing glutamate dehydrogenase (GAD) expression, promoting GABA accumulation. Phenylpropanoid pathway analysis revealed sophisticated regulation, with early enzyme levels downregulated and downstream enzyme (CHS and CYP450 families) levels upregulated, indicating selective metabolic flux redirection toward flavonoid biosynthesis. Correlation analysis identified five key transcription factors (CaRAP2.7, CabHLH93, CaHSF30, CaTCP19, and CaGATA8) that were strongly associated with core metabolites; nuclear-localized CaGATA8 showed strong correlations with amino acid and phenylpropanoid metabolism. These findings reveal that CGA and GABA treatments enhance pepper fruit storage tolerance through the coordinated regulation of lipid membrane stabilization, amino-acid-mediated stress protection, and secondary antioxidant metabolite biosynthesis, providing molecular insights for developing effective postharvest preservation strategies.
{"title":"Transcriptional coordination of metabolic reprogramming in chlorogenic- and gamma aminobutyric acid-treated pepper during postharvest storage","authors":"Jianwei Zhang , Jiayu Zeng , Jintong Zheng , Hailin Chen , Xianjun Chen , Xin Tian , Yao Jiang , Qin Yang , Yan Zhou","doi":"10.1016/j.lwt.2025.118989","DOIUrl":"10.1016/j.lwt.2025.118989","url":null,"abstract":"<div><div>Pepper (<em>Capsicum annuum</em> L.) fruits rapidly deteriorate during postharvest storage, necessitating innovative preservation strategies. Chlorogenic acid (CGA) and gamma-aminobutyric acid (GABA) are bioactive compounds that extend storage life; however, the molecular mechanisms through which they produce this effect remain largely unexplored. We used integrated untargeted metabolomic and transcriptomic approaches to thoroughly clarify the molecular mechanisms governing the pepper fruit responses to CGA, GABA, and combined CGA + GABA treatments during 12 days of postharvest storage. Metabolomic analysis identified 717 differentially accumulated metabolites (DAMs) across 11 superclasses, with amino acids, organic acids, and phospholipids emerging as the predominant categories. Transcriptomic profiling revealed 2477 differentially expressed genes (DEGs), and the combined treatment induced the most transcriptional changes (1737 DEGs). Lipid metabolism was a central regulatory target, with 123 distinct lipid species among the total metabolites and coordinated upregulation of fatty acid biosynthesis enzymes (<em>LACS</em>, <em>KCR</em>, and <em>HCD</em>) following treatment. Amino acid metabolism constitutes another pivotal network, with 152 amino acid-related DAMs spanning seven biosynthesis families and enhancing glutamate dehydrogenase (GAD) expression, promoting GABA accumulation. Phenylpropanoid pathway analysis revealed sophisticated regulation, with early enzyme levels downregulated and downstream enzyme (<em>CHS</em> and <em>CYP450</em> families) levels upregulated, indicating selective metabolic flux redirection toward flavonoid biosynthesis. Correlation analysis identified five key transcription factors (<em>CaRAP2.7</em>, <em>CabHLH93</em>, <em>CaHSF30</em>, <em>CaTCP19</em>, and <em>CaGATA8</em>) that were strongly associated with core metabolites; nuclear-localized CaGATA8 showed strong correlations with amino acid and phenylpropanoid metabolism. These findings reveal that CGA and GABA treatments enhance pepper fruit storage tolerance through the coordinated regulation of lipid membrane stabilization, amino-acid-mediated stress protection, and secondary antioxidant metabolite biosynthesis, providing molecular insights for developing effective postharvest preservation strategies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118989"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study reports the development of chitosan nanoparticles loading antimicrobial peptide NP-6 (NP-6-CS NPs) for meat preservation. The peptide NP-6 was encapsulated into a chitosan (CS) matrix using ionotropic gelation. The optimal conditions were as follows: CS:NP-6:TPP mass ratio of 6:3:2, CS concentration of 1 mg/mL, and reaction time of 30 min at pH 4.8. Under these conditions, the encapsulation efficiency (EE), particle size, polydispersity index (PDI), and zeta potential were 48.03 %, 137.53 nm, 0.39, and 21.43 mV, respectively. Transmission electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analyses confirmed the successful loading of NP-6. The NP-6-CS NPs exhibited potent antibacterial activity against both Staphylococcus aureus and Escherichia coli, with a minimum inhibitory concentration (MIC) of 75 μg/mL. When applied to chilled pork, NP-6-CS NPs effectively maintained the meat's color and inhibited spoilage indicators such as pH, volatile basic nitrogen, and total viable counts. These findings suggest that NP-6-CS NPs have significant potential as a novel, natural preservative to extend the shelf life of chilled pork.
{"title":"Antimicrobial peptide NP-6-loaded chitosan nanoparticles for the preservation of chilled pork","authors":"Xiaoyan Hou, Zixin Peng, Jiayu Song, Qiang Cui, Zhiqing Zhang, Jianlong Li","doi":"10.1016/j.lwt.2026.119045","DOIUrl":"10.1016/j.lwt.2026.119045","url":null,"abstract":"<div><div>This study reports the development of chitosan nanoparticles loading antimicrobial peptide NP-6 (NP-6-CS NPs) for meat preservation. The peptide NP-6 was encapsulated into a chitosan (CS) matrix using ionotropic gelation. The optimal conditions were as follows: CS:NP-6:TPP mass ratio of 6:3:2, CS concentration of 1 mg/mL, and reaction time of 30 min at pH 4.8. Under these conditions, the encapsulation efficiency (EE), particle size, polydispersity index (PDI), and zeta potential were 48.03 %, 137.53 nm, 0.39, and 21.43 mV, respectively. Transmission electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry analyses confirmed the successful loading of NP-6. The NP-6-CS NPs exhibited potent antibacterial activity against both <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, with a minimum inhibitory concentration (MIC) of 75 μg/mL. When applied to chilled pork, NP-6-CS NPs effectively maintained the meat's color and inhibited spoilage indicators such as pH, volatile basic nitrogen, and total viable counts. These findings suggest that NP-6-CS NPs have significant potential as a novel, natural preservative to extend the shelf life of chilled pork.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119045"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2026.119010
Yuxiang Zhang , Feilong Chen , Yiqiong Liu , Xuemin Song , Yanhong Wu , Shuning Ma , Yahong Yuan , Jianping Wei , Tianli Yue
This study investigated the effects of co-fermentation with two non-Saccharomyces yeasts (Pichia kluyveri X31-10 and Torulaspora delbrueckii X28-10) on cider flavor profile and aroma complexity using simultaneous and sequential inoculation strategies. Pure cultures of each strain were used as references. The two strains exhibited inoculation-order-dependent antagonistic interactions in growth dynamics, and mixed fermentations yielded higher final ethanol concentrations compared to the P. kluyveri pure culture. A total of 65 and 76 volatile compounds were identified by GC-MS and GC-IMS, respectively, with 12 compounds common to both methods. Esters and alcohols were the predominant classes. Based on odor activity values (OAVs) and partial least squares discriminant analysis (PLS-DA), isoamyl acetate and ethyl acetate were identified as key compounds discriminating between inoculation strategies. Partial least squares regression (PLSR) suggested a positive association between most volatile compound classes (excluding higher alcohols) and fruity and floral aroma attributes. These findings highlighted the potential of co-inoculation with P. kluyveri and T. delbrueckii as a strategy for tailoring cider aroma and enhancing sensory appeal, with implications for cider fermentation innovation.
{"title":"Inoculation strategy-driven changes in volatiles and organoleptic properties of cider: Insights from GC-MS, GC-IMS, and multivariate statistical models","authors":"Yuxiang Zhang , Feilong Chen , Yiqiong Liu , Xuemin Song , Yanhong Wu , Shuning Ma , Yahong Yuan , Jianping Wei , Tianli Yue","doi":"10.1016/j.lwt.2026.119010","DOIUrl":"10.1016/j.lwt.2026.119010","url":null,"abstract":"<div><div>This study investigated the effects of co-fermentation with two non-<em>Saccharomyces</em> yeasts (<em>Pichia kluyveri</em> X31-10 and <em>Torulaspora delbrueckii</em> X28-10) on cider flavor profile and aroma complexity using simultaneous and sequential inoculation strategies. Pure cultures of each strain were used as references. The two strains exhibited inoculation-order-dependent antagonistic interactions in growth dynamics, and mixed fermentations yielded higher final ethanol concentrations compared to the <em>P. kluyveri</em> pure culture. A total of 65 and 76 volatile compounds were identified by GC-MS and GC-IMS, respectively, with 12 compounds common to both methods. Esters and alcohols were the predominant classes. Based on odor activity values (OAVs) and partial least squares discriminant analysis (PLS-DA), isoamyl acetate and ethyl acetate were identified as key compounds discriminating between inoculation strategies. Partial least squares regression (PLSR) suggested a positive association between most volatile compound classes (excluding higher alcohols) and fruity and floral aroma attributes. These findings highlighted the potential of co-inoculation with <em>P. kluyveri</em> and <em>T. delbrueckii</em> as a strategy for tailoring cider aroma and enhancing sensory appeal, with implications for cider fermentation innovation.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 119010"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-01-15DOI: 10.1016/j.lwt.2025.118972
Lu Liu , Yuyu He , Zixin Li , Qiutong Wan , Bing-Zheng Li , Shiyin Guo , Qingming Li , Huiping Xia
In aqueous two-phase systems (ATPS), how to control precisely the particle size of microspheres (SMs) remains challenging, particularly the role of the continuous phase and starch structural properties has not been thoroughly investigated. This study aimed to regulate the particle size of SMs prepared in aqueous two-phase system (ATPS) by modifying the continuous phase and acid hydrolysis time of waxy potato starch. The considered continuous phase was polyethylene glycol (PEG) and polyvinylpyrrolidone (PVP), and the starches were treated with varying the duration of acid hydrolysis. After 8 h of acid hydrolysis, the molecular weight of starch reduced from 1.45 × 107Da to 3.03 × 105 Da. The resulting particle size of SMs exhibited 10.6 μm in the PVP system, compared to 30 μm in the PEG system. Additionally, SMs prepared in PVP system showed higher crystallinity, short-range order, enthalpy, and pasting temperature, along with smaller particle sizes, for the same acid hydrolysis time. BSA loading tests indicated that SMs with smaller particle sizes had higher drug loading capacity, with PVP-10h showing more than twice the capacity of PEG-10h. The study enabled the researcher to select the appropriate continuous phase and acid hydrolysis time for preparing SMs based on desired physicochemical properties.
{"title":"Different particle size of microspheres prepared in aqueous two-phase system: Effect of continuous phase and hydrolysis time of waxy potato starch","authors":"Lu Liu , Yuyu He , Zixin Li , Qiutong Wan , Bing-Zheng Li , Shiyin Guo , Qingming Li , Huiping Xia","doi":"10.1016/j.lwt.2025.118972","DOIUrl":"10.1016/j.lwt.2025.118972","url":null,"abstract":"<div><div>In aqueous two-phase systems (ATPS), how to control precisely the particle size of microspheres (SMs) remains challenging, particularly the role of the continuous phase and starch structural properties has not been thoroughly investigated. This study aimed to regulate the particle size of SMs prepared in aqueous two-phase system (ATPS) by modifying the continuous phase and acid hydrolysis time of waxy potato starch. The considered continuous phase was polyethylene glycol (PEG) and polyvinylpyrrolidone (PVP), and the starches were treated with varying the duration of acid hydrolysis. After 8 h of acid hydrolysis, the molecular weight of starch reduced from 1.45 × 10<sup>7</sup>Da to 3.03 × 10<sup>5</sup> Da. The resulting particle size of SMs exhibited 10.6 μm in the PVP system, compared to 30 μm in the PEG system. Additionally, SMs prepared in PVP system showed higher crystallinity, short-range order, enthalpy, and pasting temperature, along with smaller particle sizes, for the same acid hydrolysis time. BSA loading tests indicated that SMs with smaller particle sizes had higher drug loading capacity, with PVP-10h showing more than twice the capacity of PEG-10h. The study enabled the researcher to select the appropriate continuous phase and acid hydrolysis time for preparing SMs based on desired physicochemical properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"240 ","pages":"Article 118972"},"PeriodicalIF":6.6,"publicationDate":"2026-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145974602","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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