LWT - Food Science and Technology最新文献_第6页

Influence of emulsifier type on sunflower oil oleogels structured with ethylcellulose 乳化剂类型对以乙基纤维素为结构的葵花油油凝胶的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118841

Linghua Zhang , Shu Yang , Ahmed S.M. Saleh , Rui Wang , Zhigang Xiao

This study aimed to clarify the effect of different emulsifiers on the structural and functional properties of ethylcellulose (EC) based oleogels prepared with sunflower oil. Oleogels were formulated with 4 wt% EC as the oleogelator and 1 wt% emulsifier, including glyceryl monostearate (GMS), sorbitan monooleate (SMO), sorbitan monostearate (SMS), soybean lecithin (SBL), glyceryl monolaurate (GML), and sorbitan monolaurate (Span20). The incorporation of emulsifiers significantly influenced oleogel appearance, transparency, and color: EC-Span20 exhibited the highest clarity, EC-GMS appeared opaque and whitish, and EC-SBL showed a distinctive orange-red hue. Microscopic analysis showed emulsifiers induced distinct crystalline morphologies, while FTIR analysis indicated that emulsifier-EC interactions mainly relied on van der Waals forces. Small-angle X-ray scattering revealed that GMS and SBL promoted highly ordered lamellae, whereas Span20 and SMO formed short-range lamellar clusters. Despite these structural modifications, X-ray diffraction confirmed that all oleogels retained the β-crystalline form of EC. Functionally, emulsifiers enhanced performance: GMS, GML, SBL, and SMO significantly increased hardness, and all improved oil-binding capacity (OBC), among which EC-GMS had the highest OBC (55.25 %), over twice of the control's (26.17 %). These findings show emulsifiers can effectively modulate EC based oleogels' structural and functional properties, supporting their use in tailored food system design.

本研究旨在阐明不同乳化剂对以葵花籽油为原料制备的乙基纤维素（EC）基油凝胶结构和功能性能的影响。以4 wt% EC为油凝胶剂，1 wt%乳化剂，包括单硬脂酸甘油酯（GMS）、山梨糖单油酸酯（SMO）、山梨糖单硬脂酸酯（SMS）、大豆卵磷脂（SBL）、单月桂酸甘油酯（GML）和单月桂酸山梨糖酯（Span20）配制油凝胶。乳化剂的掺入显著影响了油凝胶的外观、透明度和颜色：EC-Span20的透明度最高，EC-GMS呈现不透明和白色，EC-SBL呈现明显的橙红色色调。显微分析表明乳化剂诱导了不同的晶体形态，而红外光谱分析表明乳化剂与ec的相互作用主要依赖于范德华力。小角度x射线散射表明，GMS和SBL促进了高度有序的片层团簇，而Span20和SMO形成了短程片层团簇。尽管有这些结构改变，x射线衍射证实所有的油凝胶都保留了EC的β-晶体形式。在功能上，乳化剂提高了性能：GMS、GML、SBL和SMO均显著提高了硬度，并提高了油结合能力（OBC），其中EC-GMS的OBC最高（55.25%），是对照组（26.17%）的两倍多。这些发现表明乳化剂可以有效地调节EC基油凝胶的结构和功能特性，支持其在定制食品系统设计中的应用。

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引用次数: 0

The effect of co-fermentation of Lactobacillus paracasei subsp. paracasei and Streptococcus thermophilus on functional components, aroma compounds and non-volatile metabolites in ‘Summer Black’ grape juice 副干酪乳杆菌亚种共发酵的效果。对夏黑葡萄汁中功能成分、香气化合物和非挥发性代谢物的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118745

Yiwen Chen , Yongkang Li , Yue Hu , Yun Xie , Miao Cui , Jianqiao Jiang , Jingyi Guo , Mengjie Xiang , Zheng Tian , Jianming Niu , Weidong Cheng , Feifei Gao

This study screened and identified suitable strains for ‘Summer Black’ grape juice (SBGJ) fermentation, and further analyzed the functional ingredients, volatile organic compounds (VOCs), and non-volatile metabolites (NVMs) in SBGJ produced through single-inoculated fermentation and co-inoculated fermentation. The experiment determined LP as the optimal strain for single-inoculated fermentation and LS as the optimal mixed-inoculated, with the best mixing ratio of LP:LS = 2:1 (LPS). The results demonstrated that both the individual fermentation of LP and its co-fermentation with LS enhanced the functional components of SBGJ. Specifically, LP fermentation increased citric acid by 17.9 % and LPS by 3.9 %, while also producing gallic acid. In addition, LPS produced more floral and fruity aroma compounds (e.g., linalool, citral, geraniol) than LP. Non-targeted metabolomics analysis indicated that the related metabolic pathways were mainly enriched in flavonoid biosynthesis, amino acid biosynthesis and carbohydrate metabolism. Among them, the key metabolites closely related to flavonoid biosynthesis and branched-chain amino acid metabolism significantly increased, further enhancing the nutritional value of SBGJ. Overall, mixed fermentation demonstrated greater advantages in quality and flavor improvement. This study provides a theoretical basis for enhancing SBGJ through lactic acid bacteria (LAB) fermentation and offers insights into processing technology improvements.

本研究筛选并鉴定了适合“夏黑”葡萄汁（SBGJ）发酵的菌株，并进一步分析了单次和共次发酵产生的SBGJ的功能成分、挥发性有机化合物（VOCs）和非挥发性代谢物（NVMs）。实验确定LP为单次接种发酵的最佳菌种，LS为最佳混合接种菌种，最佳混合比例为LP:LS = 2:1 （LPS）。结果表明，LP单独发酵和与LS共发酵均能增强SBGJ的功能成分。具体来说，LP发酵增加了17.9%的柠檬酸和3.9%的LPS，同时也产生了没食子酸。此外，LPS比LP产生更多的花香和果香味化合物（如芳樟醇、柠檬醛、香叶醇）。非靶向代谢组学分析表明，相关代谢途径主要富集于类黄酮生物合成、氨基酸生物合成和碳水化合物代谢。其中，与类黄酮生物合成和支链氨基酸代谢密切相关的关键代谢物显著增加，进一步提高了SBGJ的营养价值。总的来说，混合发酵在质量和风味改善方面表现出更大的优势。本研究为乳酸菌发酵提高SBGJ提供了理论依据，并对加工工艺改进提供了见解。

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引用次数: 0

Effect of starch isolation methods and ecotype on powder flowability, pasting, and thermal properties of Ethiopian potato (Plectranthus edulis) starch 淀粉分离方法和生态型对埃塞俄比亚马铃薯淀粉粉末流动性、糊化性和热性能的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118809

Misikir Milkias Finsa , Shimelis Admassu Emire , Workineh Abebe Zeleke , Derese Wodajo Bekele , Markos Makiso Urugo

This study examined the impact of three isolation media—distilled water (DW), sodium chloride (NaCl), and sodium metabisulfite (SMS)—on starch extracted from two Ethiopian potato (EP) varieties, Chanqua and Loffo. Significant variations (P ≤ 0.05) were observed across isolation methods and varieties. SEM revealed mostly spherical to elliptical starch granules, regardless of method. Flow properties showed porosity ranged from 27.16 % to 40.72 %, HR from 1.04 to 1.20, CI from 4.11 % to 17.25 %, and angle of repose from 23.00° to 36.33°, indicating good flowability. Pasting analysis revealed CNaCl starch had the highest peak viscosity (8979.02 mPa s) and final viscosity (5936.03 mPa s), while Loffo starch had higher trough viscosity, enhancing paste stability. Thermal analysis showed onset, peak, and conclusion temperatures ranging from 65.20 to 68.80 °C, 68.06–73.91 °C, and 80.06–84.14 °C, respectively. LSMS exhibited the highest gelatinization enthalpy (7.59 J/g), indicating better thermal stability. SMS was the most effective medium, yielding starch with superior flow, thermal, and pasting characteristics.

本研究考察了蒸馏水（DW）、氯化钠（NaCl）和焦亚硫酸钠（SMS）三种分离培养基对埃塞俄比亚两个马铃薯品种Chanqua和Loffo淀粉提取的影响。不同分离方法和品种间差异显著（P≤0.05）。无论采用何种方法，扫描电镜都显示淀粉颗粒多为球形至椭圆形。孔隙度范围为27.16% ~ 40.72%，HR范围为1.04 ~ 1.20，CI范围为4.11% ~ 17.25%，休止角范围为23.00°~ 36.33°，具有良好的流动性。成糊化分析表明，CNaCl淀粉具有最高的峰值黏度（8979.02 mPa s）和最终黏度（5936.03 mPa s），而Loffo淀粉具有较高的谷黏度，增强了成糊化的稳定性。热分析显示，起始温度为65.20 ~ 68.80℃，峰值温度为68.06 ~ 73.91℃，结束温度为80.06 ~ 84.14℃。LSMS的糊化焓最高（7.59 J/g），热稳定性较好。SMS是最有效的培养基，产生的淀粉具有优越的流动、热和糊化特性。

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引用次数: 0

Effect of high-power ultrasonication and heat treatments on the physicochemical properties of wheat starch–caffeic acid complexes 高能超声和热处理对小麦淀粉-咖啡酸配合物理化性质的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118806

Ya-Ching Liang , Ping-Hsiu Huang , Wen-Chang Chang

This study aimed to evaluate the interaction between wheat starch (WS) and caffeic acid (CA) by ultrasound (US) treatment at 75 °C for the formation of complexes while investigating the potential effects of structure, morphology, physicochemical properties, and digestion of WS-CA complexes. This study indicated that, following 30 s of ultrasonic treatment, the RS content of the WS-CA complex was significantly higher than that of all other treatment groups (p < 0.05), reaching 18.84 g/100 g. The study identified starch particles that exhibited surface depressions, which were crucial in enhancing solubility and the release of amylose. These US-treated WS-CA complexes exhibited partially pasty states, which decreased their pasting properties and enthalpy, whereas the crystallization pattern was of the A + V type. Moreover, FTIR and ¹H NMR analyses suggest that the surface of WS-CA complexes is linked to CA through hydrogen bonding rather than being entirely encapsulated within its hydrophobic structure. Therefore, applying WS-CA complexes in functional food formulations presents an opportunity to develop new food products containing health benefits.

本研究旨在通过超声（US）处理小麦淀粉（WS）与咖啡酸（CA）在75°C下形成配合物，研究WS-CA配合物的结构、形态、理化性质和消化的潜在影响。本研究表明，超声处理30 s后，WS-CA复合物的RS含量显著高于其他处理组（p < 0.05），达到18.84 g/100 g。该研究发现，淀粉颗粒表现出表面凹陷，这是提高溶解度和释放直链淀粉的关键。经us处理的WS-CA配合物呈现部分糊状，糊状性质和焓降低，结晶模式为A + V型。此外，FTIR和1H NMR分析表明，WS-CA配合物的表面通过氢键与CA连接，而不是完全封装在其疏水结构中。因此，将WS-CA配合物应用于功能性食品配方中，为开发具有健康益处的新食品提供了机会。

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引用次数: 0

Machine learning provides a step toward a stable electrochemical biosensor for histamine measurement in meat samples 机器学习为肉类样品中的组胺测量提供了稳定的电化学生物传感器

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118849

Seyed Mahdi Mousavi, Keyvan Asefpour Vakilian, Alireza Soleimanipour

Conventional electrochemical histamine biosensors face limitations due to short enzyme stability and restricted linear detection ranges. This study introduces a biosensing device that integrates electrochemistry with machine learning to address these challenges and improve sensitivity, stability, and long-term performance. The electrochemical unit was designed using diamine oxidase co-immobilized with potassium hexacyanoferrate as an electron mediator, combined with a chitosan-gold nanoparticle cryogel to enhance conductivity, all applied to a screen-printed carbon electrode. This configuration enabled a wide linear detection range of 0.5–90 ppm and a low detection limit of 0.1 ppm via chronoamperometry at +200 mV vs. silver-ink pseudo-reference electrode. For the machine learning component, various models were trained using chronoamperometric current data from samples containing various histamine concentrations (0–200 ppm), electrode storage temperatures (4–8 °C), and electrode lifespans (0–45 days). The artificial neural network optimized with genetic algorithms accurately predicted histamine concentrations even in nonlinear ranges, achieving strong performance (R² = 0.95, RMSE = 13.2 ppm), while maintaining reliability for up to 40 days for a storage temperature within 4–8 °C. When validated against ELISA in beef and trout samples, the biosensor showed superior precision. The combined electrochemical–machine learning approach offers a rapid and stable tool for meat spoilage detection.

传统的电化学组胺生物传感器由于酶稳定性较短和线性检测范围有限而面临局限性。本研究介绍了一种将电化学与机器学习相结合的生物传感设备，以解决这些挑战，并提高灵敏度、稳定性和长期性能。电化学单元采用二胺氧化酶与六氰高铁酸钾共固定化作为电子介质，结合壳聚糖-金纳米颗粒低温凝胶以提高电导率，并将其应用于丝网印刷的碳电极上。与银墨伪参比电极相比，该配置可实现0.5 - 90ppm的宽线性检测范围和+200 mV的计时安培法0.1 ppm的低检测限。对于机器学习组件，使用来自含有不同组胺浓度（0-200 ppm），电极储存温度（4-8°C）和电极寿命（0-45天）的样品的计时电流数据来训练各种模型。通过遗传算法优化的人工神经网络即使在非线性范围内也能准确预测组胺浓度，实现了较强的性能（R2 = 0.95, RMSE = 13.2 ppm），同时在4-8°C的储存温度下保持长达40天的可靠性。通过对牛肉和鳟鱼样品的ELISA验证，该生物传感器具有较高的精度。电化学-机器学习相结合的方法为肉类腐败检测提供了一种快速稳定的工具。

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引用次数: 0

Effect of acid induction on structure and physicochemical properties of soybean lipophilic protein and epicatechin complex 酸诱导对大豆亲脂蛋白和表儿茶素复合物结构和理化性质的影响

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118804

Yuyang Huang, Linlin Liu, Ying Zhu, Yuan Gao, Mingshou Lv, Xiuqing Zhu, Bingyu Sun

The application of epicatechin (EC) in foods is limited by its poor stability and bioavailability. This study investigated whether acid induction (pH 3–7) could improve the structural and functional properties of soybean lipophilic protein (SLP)–EC complexes. The study aimed to elucidate the underlying mechanisms and identify the optimal formation condition. At pH = 4, the SLP–EC complex exhibited the smallest particle size (230.83 nm). It also showed a loose tertiary structure with increased hydrophobic exposure and secondary structure transitions (α-helix decreased, β-sheet increased). These changes, driven by hydrogen bonding and hydrophobic interactions, significantly enhanced functionality: the emulsifying activity index reached 85.2 m²/g, with foam capacity at 125 %, and DPPH radical scavenging rate at 97.87 %. The complex also exhibited high thermal stability (denaturation temperature 351.65 K at pH 5). These findings demonstrate that acid induction at pH 4 simultaneously improves multiple functional properties of SLP–EC complexes, offering a practical strategy for developing high-performance protein–polyphenol ingredients in foods.

表儿茶素的稳定性和生物利用度较差，限制了其在食品中的应用。本研究考察了酸诱导（pH 3 ~ 7）是否能改善大豆亲脂蛋白(SLP) -EC复合物的结构和功能特性。该研究旨在阐明其潜在机制，并确定最佳地层条件。pH = 4时，SLP-EC复合物的粒径最小，为230.83 nm。疏水暴露增加，三级结构松散，二级结构转变（α-螺旋减少，β-片增加）。这些变化在氢键和疏水相互作用的驱动下，显著增强了功能：乳化活性指数达到85.2 m2/g，泡沫容量为125%，DPPH自由基清除率为97.87%。该配合物还表现出较高的热稳定性（pH值为5时变性温度为351.65 K）。这些发现表明，pH值为4的酸诱导同时改善了SLP-EC复合物的多种功能特性，为开发高性能的食品蛋白多酚成分提供了实用的策略。

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引用次数: 0

Dual inhibition of α-glucosidase and starch digestion by fatty acids from Eupolyphaga sinensis molt: Toward low-glycemic-index starch design 白桦脱毛脂肪酸对α-葡萄糖苷酶和淀粉消化的双重抑制：低血糖指数淀粉设计

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118797

Yuanyuan Huang , Beining Liu , Yu Sun , Mokhtar Dabbour , Benjamin Kumah Mintah , Liurong Huang , Xiumin Chen , Haile Ma , Ronghai He

Type 2 diabetes is a prevalent metabolic disorder, and delaying starch digestion is an effective strategy to control postprandial hyperglycemia. This study examined the dual regulatory effects of fatty acid–rich extracts from Eupolyphaga sinensis molts (ESE) on α-glucosidase inhibition and starch hydrolysis. UHPLC–MS/MS and GC analyses identified palmitic, oleic, linoleic, and α-linolenic acids as the major fatty acids. The α-glucosidase inhibition assay revealed that ESE exhibited potent inhibitory activity with a mixed-type, reversible inhibition pattern (IC₅₀ = 6.87 ± 0.29 μg/mL). Spectroscopic analyses (fluorescence, circular dichroism, and FTIR) demonstrated that hydrophobic interactions were the primary driving force for spontaneous binding, leading to conformational changes in the catalytic pocket. Molecular docking and dynamics simulation identified that α-linolenic acid (C18:3α) and eicosatrienoic acid (C20:3) showed the strongest affinities for α-glucosidase, with binding energies lower than that of acarbose, primarily involving residues Asp1526, His1585, and Arg1510. Furthermore, ESE significantly reduced cornstarch hydrolysis, decreasing the hydrolysis index by 67.15 % and the estimated glycemic index by 39.37 %. Structural analyses confirmed the formation of V-type inclusion complexes and enhanced starch stability. These results indicate that fatty acids from ESE are promising dual-function agents for α-glucosidase inhibition and starch digestibility modulation, offering potential for the design of functional low-GI foods.

2型糖尿病是一种常见的代谢紊乱，延迟淀粉消化是控制餐后高血糖的有效策略。本研究考察了富含脂肪酸的白桦（eupolyhaga sinensis molts， ESE）提取物对α-葡萄糖苷酶抑制和淀粉水解的双重调控作用。UHPLC-MS /MS和GC分析鉴定棕榈酸、油酸、亚油酸和α-亚麻酸为主要脂肪酸。α-葡萄糖苷酶抑制实验显示，ESE具有较强的抑制活性，且呈混合型可逆抑制模式（IC50 = 6.87±0.29 μg/mL）。光谱分析（荧光、圆二色性和红外光谱）表明，疏水相互作用是自发结合的主要驱动力，导致催化口袋中的构象变化。分子对接和动力学模拟表明，α-亚麻酸（C18:3α）和二十碳三烯酸（C20:3）对α-葡萄糖苷酶的亲和力最强，结合能低于阿卡波糖，主要涉及残基Asp1526、His1585和Arg1510。此外，ESE显著降低了玉米淀粉的水解，水解指数降低了67.15%，血糖指数降低了39.37%。结构分析证实了v型包合物的形成和淀粉稳定性的增强。这些结果表明，ESE脂肪酸具有抑制α-葡萄糖苷酶和调节淀粉消化率的双重功能，为设计功能性低gi食品提供了潜力。

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引用次数: 0

Encapsulation of Lacticaseibacillus paracasei ProSci-92 in sodium alginate/soy protein isolate by endogenous emulsification: Enhanced viability and storage of probiotics 内生乳化法包封副干酪乳杆菌ProSci-92在海藻酸钠/大豆蛋白分离物中的应用：提高益生菌的活力和储存

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118794

Qingting Peng , Haimin Hu , Xinrui Cui , Jiao Wu , Wanrong Han , Tong Dan

The stability and efficacy of probiotics can be significantly enhanced by adopting micro-encapsulation techniques. In this study, sodium alginate (SA) and soy protein isolate (SPI) were utilized as wall materials for Lacticaseibacillus paracasei ProSci-92 microencapsulation through extrusion and endogenous emulsification methods. The key metric was encapsulation efficiency (EE), and other optimal process parameters were determined by performing single-factor and orthogonal tests. Compared with extrusion, endogenous emulsification achieved a significantly higher EE (92.17 %) under the following optimized conditions: SA concentration, 20 mL/L; SA/CaCO₃ mass ratio, 1:3; SA/SPI mass ratio, 1:3; water/oil volume ratio, 1:3; stirring speed, 400 rpm. The microencapsulated ProSci-92, after freeze-drying, exhibited a 96.31 % survival rate, which was 17.92 % higher than reported for the unencapsulated cells. After 11 h of in vitro incubation with simulated gastrointestinal fluids, the survival rate remained 80.20 %. After 28 days of storage stability tests, enhanced survival rates of 11.61 % (at 4 °C) and 17.40 % (at 25 °C) were observed. Thus, the microcapsules demonstrated superior tolerance, resistance to stress, and storage stability, laying a theoretical foundation for developing probiotic-based commercial products.

微胶囊化技术可显著提高益生菌的稳定性和功效。本研究以海藻酸钠（SA）和大豆分离蛋白（SPI）为壁材，采用挤压法和内源乳化法对副干酪乳杆菌ProSci-92进行微胶囊化。以包封率为主要指标，通过单因素试验和正交试验确定最佳工艺参数。与挤压乳化相比，在SA浓度为20 mL/L的优化条件下，内源乳化的EE显著提高（92.17%）；SA/CaCO3质量比1:3；SA/SPI质量比1:3；水/油体积比1:3；搅拌速度，400转/分。冷冻干燥后，微包被的ProSci-92细胞存活率为96.31%，比未包被的细胞高17.92%。体外模拟胃肠道液孵育11 h后，存活率仍为80.20%。经过28天的储存稳定性试验，在4°C和25°C条件下的存活率分别提高了11.61%和17.40%。由此可见，微胶囊具有较强的耐受性、抗逆性和储存稳定性，为益生菌商业化产品的开发奠定了理论基础。

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引用次数: 0

Ultralow phosphorus achievement in vegetable oil degumming: Synergistic effects of citric acid chelation and trace NaOH flocculation 植物油脱胶中超低磷的实现：柠檬酸螯合和微量NaOH絮凝的协同效应

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118779

Ying Cheng , Manyu Yuan , Yiwei Liu , Zongyuan Wu , Weinong Zhang , Guoyu Wang , Yanxia Cong

Degumming is critical for downstream refining efficiency and edible oil quality, but conventional water degumming is incomplete, while enzymatic degumming is slow. This study developed a green and energy-efficient hybrid degumming process, combining instantaneous citric acid chelation with trace sodium hydroxide (NaOH) flocculation. Plackett-Burman screening and Box-Behnken optimization determined the optimal conditions: 339 mg/kg citric acid, 167 mg/kg NaOH, 1.76 % water at 70 °C, which reduced residual phosphorus to 0.22 mg/kg (lower than acid degumming and enzymatic degumming). Confocal laser scanning microscopy (CLSM) showed that NaOH-induced charge neutralization promoted rapid phospholipid flocculation. This process reduced citric acid consumption to 10 % of that in acid degumming, used only 0.017 % NaOH, and shortened degumming time by 30 min compared to acid degumming and 2–4 h compared to enzymatic processes. It aligns with sustainable development goals by cutting chemicals, energy, and emissions.

脱胶对下游炼油效率和食用油质量至关重要，但传统的水脱胶是不完全的，而酶脱胶速度慢。本研究开发了一种绿色节能的混合脱胶工艺，将瞬时柠檬酸螯合与微量氢氧化钠（NaOH）絮凝相结合。Plackett-Burman筛选和Box-Behnken优化确定了最佳工艺条件：柠檬酸339 mg/kg、氢氧化钠167 mg/kg、水1.76%，70℃条件下，残磷降至0.22 mg/kg（低于酸脱胶和酶脱胶）。共聚焦激光扫描显微镜（CLSM）显示，氢氧化钠诱导的电荷中和促进了磷脂的快速絮凝。该工艺将柠檬酸的消耗量降低到酸脱胶的10%，仅使用0.017%的NaOH，与酸脱胶相比，脱胶时间缩短了30分钟，与酶法相比，脱胶时间缩短了2-4小时。它通过减少化学品、能源和排放，与可持续发展目标保持一致。

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引用次数: 0

Optimized low-viscosity, nutrient-dense infant porridge from a composite complementary chadian flour made with sorghum, earth peas, sesame, and moringa 以高粱、土豌豆、芝麻和辣木为原料制成的加甸粉复合辅食，优化出低粘度、营养丰富的婴儿粥

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

LWT - Food Science and Technology

Pub Date : 2025-12-01 DOI: 10.1016/j.lwt.2025.118735

Marc Bertrand Dandji Saah, Alex Blairio Tsopbeng Tsopzong, Jules Doukika Mahouli, Francois Ngoufack Zambou

A balanced mixture of cereals, pulses, oilseeds, and leafy vegetables ensures high nutrient density. This study aimed to formulate a cost-effective, nutritionally balanced, energy-dense flour from sorghum, earth peas, sesame, and moringa for preparing optimized low-viscosity porridge for children aged 6–24 months. Freshly cleaned ingredients were oven-dried, milled, sieved, and blended following a Simplex Centroid Design to assess 13 responses, including macro- and micronutrients and energy density. To achieve standard porridge viscosity at high inclusion levels of the nutritious formulated flour (NFF), amylase-rich corn malt (ARF) was incorporated and optimized with the NFF using a Central Composite Design. The optimal NFF contained 59.53 % sorghum, 19.14 % groundnut, 12.98 % sesame, and 8.33 % moringa, providing (per 100 g dried matter base) 14.99 g protein, 9.94 g fat, 74.07 g carbohydrates, 4.06 g fiber, 454.86 kcal, and key minerals (Ca, P, Mg, Fe, Zn). The best porridge formulation (4.72 g ARF to 33.54 g NFF per 100 mL) achieved the desired viscosity (2674.50 cP) and exceeded the energy target (120 kcal) by 32.78 %. This validated NFF-ARF blend provides an affordable, nutrient-rich complementary food that can enhance food security, empower Chadian mothers and producers, and support sustainable child nutrition in low and middle-income African countries.

谷物、豆类、油籽和叶类蔬菜的均衡混合可确保高营养密度。本研究旨在以高粱、土豌豆、芝麻、辣木为原料，配制一种性价比高、营养均衡、能量密度高的面粉，用于6-24月龄儿童优选低粘度粥。新鲜清洁的食材经过烘箱干燥、研磨、筛选，并按照单纯形质心设计进行混合，以评估13种反应，包括宏量和微量营养素以及能量密度。为了在营养配方面粉（NFF）的高添加水平下达到标准粥粘度，采用中心复合设计对富含淀粉酶的玉米麦芽（ARF）与NFF进行了优化。最优NFF中高粱含量为59.53%，花生含量为19.14%，芝麻含量为12.98%，辣木含量为8.33%，每100 g干物质基础提供14.99 g蛋白质、9.94 g脂肪、74.07 g碳水化合物、4.06 g纤维、454.86 kcal和关键矿物质（Ca、P、Mg、Fe、Zn）。最佳粥配方（4.72 g ARF ~ 33.54 g NFF / 100 mL）达到了所需的黏度（2674.50 cP），比能量目标（120 kcal）高出32.78%。这种经过验证的NFF-ARF混合物提供了一种价格合理、营养丰富的补充食品，可以加强粮食安全，增强乍得母亲和生产者的权能，并支持中低收入非洲国家的可持续儿童营养。

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引用次数: 0