Pub Date : 2025-04-03DOI: 10.1016/j.lwt.2025.117736
Lilan Chen , Can Yuan , Hong Gao , Zuming Chen , Songcheng Zhan
Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures (80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures.
{"title":"Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature","authors":"Lilan Chen , Can Yuan , Hong Gao , Zuming Chen , Songcheng Zhan","doi":"10.1016/j.lwt.2025.117736","DOIUrl":"10.1016/j.lwt.2025.117736","url":null,"abstract":"<div><div>Precise stir-frying temperature is essential for shaping the flavor characteristics of Pixian broad bean paste (PBBP). This study investigated the effects of different stir-frying temperatures (80, 100, 120, and 140 °C) on volatile and non-volatile compounds in PBBP. Using flavoromics methodologies, 70 aroma compounds and 61 discrete peptides were identified via gas chromatography-ion mobility and ultra-performance liquid chromatography-mass spectrometry, respectively. A significant increase in aldehyde, alcohol, and ketone contents occurred with increasing temperature. Small-molecule peptides and fatty acids levels peaked at 120 °C, whereas the concentrations of organic acids and amino acids increased further with temperature. Orthogonal partial least squares analysis highlighted variations in flavor profiles, which were attributed to 31 volatile compounds and 25 taste compounds, differentially abundant between fried and untreated PBBP. This study demonstrated that flavoromics can effectively analyze and detect variations in both volatile and non-volatile flavor compounds of PBBP across different stir-frying temperatures.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117736"},"PeriodicalIF":6.0,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800066","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}
Texture is an important characteristic for fishery products, influencing quality classification and commercial value. Matrix metalloproteinases (MMPs) are deemed to participate in collagenolysis of postmortem fish flesh, whereas its mechanism is still unclear. This study revealed that a 66 kDa enzyme with gelatinolytic activity was separated from grass carp (Ctenopharyngodon idella) by ammonium sulfate precipitation technique and column chromatographic method, and identified as MMP-2 by liquid chromatography coupled with mass spectrometry analysis. In vitro experiments revealed that some collagen fibril bundles and individual fibrils were disintegrated from collagen fibers after digestion of MMP-2 for 48 h, along with a release of pyridinium cross-links (19.99 ± 1.02 %), hydroxyproline (15.04 ± 0.03 %) and glycosaminoglycan (11.21 ± 0.03 %). Meanwhile, MMP-2 treated samples mostly remained the triple-helical domain of collagen after treatment for 48 h, whereas their thermal stability was reduced. Furthermore, collagen fibers with high-level structures were more resistant to hydrolysis than collagen monomer and gelatin. All bands of gelatin and 90 % of collagen monomer were digested in 45 min and 4 h respectively. All these results suggested that MMP-2 might take part in the breakdown of collagen fibers by the destruction of cross-links, and the degradation of collagen molecules and proteoglycans in textural deterioration of refrigerated grass carp.
{"title":"Study on collagenolytic mechanism of endogenous matrix metalloproteinase-2 in grass carp (Ctenopharyngodon idella)","authors":"Jiandong Shen , Bijiang Zhong , Lijun Fu , Wenshui Xia , Yanshun Xu","doi":"10.1016/j.lwt.2025.117733","DOIUrl":"10.1016/j.lwt.2025.117733","url":null,"abstract":"<div><div>Texture is an important characteristic for fishery products, influencing quality classification and commercial value. Matrix metalloproteinases (MMPs) are deemed to participate in collagenolysis of postmortem fish flesh, whereas its mechanism is still unclear. This study revealed that a 66 kDa enzyme with gelatinolytic activity was separated from grass carp (<em>Ctenopharyngodon idella</em>) by ammonium sulfate precipitation technique and column chromatographic method, and identified as MMP-2 by liquid chromatography coupled with mass spectrometry analysis. <em>In vitro</em> experiments revealed that some collagen fibril bundles and individual fibrils were disintegrated from collagen fibers after digestion of MMP-2 for 48 h, along with a release of pyridinium cross-links (19.99 ± 1.02 %), hydroxyproline (15.04 ± 0.03 %) and glycosaminoglycan (11.21 ± 0.03 %). Meanwhile, MMP-2 treated samples mostly remained the triple-helical domain of collagen after treatment for 48 h, whereas their thermal stability was reduced. Furthermore, collagen fibers with high-level structures were more resistant to hydrolysis than collagen monomer and gelatin. All bands of gelatin and 90 % of collagen monomer were digested in 45 min and 4 h respectively. All these results suggested that MMP-2 might take part in the breakdown of collagen fibers by the destruction of cross-links, and the degradation of collagen molecules and proteoglycans in textural deterioration of refrigerated grass carp.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117733"},"PeriodicalIF":6.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767792","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}
Pub Date : 2025-04-02DOI: 10.1016/j.lwt.2025.117730
Lisha Bi , Hui Liu , Ruiqi Liu , Qirun Chen , Huan Yan , Wei Ni , Feifei Wang , Zhenyu Guo , Haiyang Liu
Camellia japonica L. is widely cultivated as an ornamental plant, yet its potential as a source of bioactive compounds has been underexplored. Building on our previous research into the bioactive triterpenoids of C. japonica leaves water extract, this study combines UPLC-Q-TOF untargeted analysis, multivariate statistical methods, and classical phytochemistry to rapidly identify the radical scavenging compounds. Mass spectrometry data provided global compound profiling and relative quantification, and PLS-DA combined with correlation analysis identified 76 potential antioxidant compounds from 537 detected features. Molecular networking revealed their distribution within the complex chemical matrix, and 44 compounds were annotated. 11 representative phenolic compounds were isolated, and their structures confirmed by NMR spectroscopy. The DPPH• scavenging assay showed that all 11 compounds exhibited radical scavenging activities, with six outperforming resveratrol and four surpassing ascorbic acid. In conclusion, a method for rapidly identifying antioxidant active compounds from the complex chemical systems of C. japonica was presented, and its effectiveness was confirmed.
{"title":"Rapid identification of radical scavenging compounds from Camellia japonica leaves through the integration of feature-based molecular networking and statistical approach","authors":"Lisha Bi , Hui Liu , Ruiqi Liu , Qirun Chen , Huan Yan , Wei Ni , Feifei Wang , Zhenyu Guo , Haiyang Liu","doi":"10.1016/j.lwt.2025.117730","DOIUrl":"10.1016/j.lwt.2025.117730","url":null,"abstract":"<div><div><em>Camellia japonica</em> L. is widely cultivated as an ornamental plant, yet its potential as a source of bioactive compounds has been underexplored. Building on our previous research into the bioactive triterpenoids of <em>C. japonica</em> leaves water extract, this study combines UPLC-Q-TOF untargeted analysis, multivariate statistical methods, and classical phytochemistry to rapidly identify the radical scavenging compounds. Mass spectrometry data provided global compound profiling and relative quantification, and PLS-DA combined with correlation analysis identified 76 potential antioxidant compounds from 537 detected features. Molecular networking revealed their distribution within the complex chemical matrix, and 44 compounds were annotated. 11 representative phenolic compounds were isolated, and their structures confirmed by NMR spectroscopy. The DPPH<sup>•</sup> scavenging assay showed that all 11 compounds exhibited radical scavenging activities, with six outperforming resveratrol and four surpassing ascorbic acid. In conclusion, a method for rapidly identifying antioxidant active compounds from the complex chemical systems of <em>C. japonica</em> was presented, and its effectiveness was confirmed.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117730"},"PeriodicalIF":6.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783109","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}
Pub Date : 2025-04-02DOI: 10.1016/j.lwt.2025.117734
Xiaoting Xing , Qian Wang , Dong Zhang , Xiaoliang Duan , Hui Sun , Motonobu Kawano
The palatability of rice is a crucial quality indicator; however, the mechanism by which blending improves rice palatability remains unclear. This study proposed a straightforward approach to improve rice palatability by blending high-amylose varieties, which generally exhibited lower palatability, with low-amylose or glutinous rice, the latter being nearly amylose-free. Various blending ratios were examined to optimize palatability, along with analyses of the physicochemical properties of blended rice, its leachate, and significantly different metabolites (SDMs). These findings revealed that a lower amylose content in the blended rice resulted in higher leachate production during cooking, with leachate containing less amylose. This contributed to the increased stickiness and reduced hardness of rice. Furthermore, a comparison of the SDMs in cooked blended and raw rice indicated that the primary SDMs were amino acids and lipid compounds.
{"title":"Influence of blending on cooked rice palatability: Insights from untargeted metabolomics and leachate analysis","authors":"Xiaoting Xing , Qian Wang , Dong Zhang , Xiaoliang Duan , Hui Sun , Motonobu Kawano","doi":"10.1016/j.lwt.2025.117734","DOIUrl":"10.1016/j.lwt.2025.117734","url":null,"abstract":"<div><div>The palatability of rice is a crucial quality indicator; however, the mechanism by which blending improves rice palatability remains unclear. This study proposed a straightforward approach to improve rice palatability by blending high-amylose varieties, which generally exhibited lower palatability, with low-amylose or glutinous rice, the latter being nearly amylose-free. Various blending ratios were examined to optimize palatability, along with analyses of the physicochemical properties of blended rice, its leachate, and significantly different metabolites (SDMs). These findings revealed that a lower amylose content in the blended rice resulted in higher leachate production during cooking, with leachate containing less amylose. This contributed to the increased stickiness and reduced hardness of rice. Furthermore, a comparison of the SDMs in cooked blended and raw rice indicated that the primary SDMs were amino acids and lipid compounds.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117734"},"PeriodicalIF":6.0,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143783105","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}
Pub Date : 2025-04-01DOI: 10.1016/j.lwt.2025.117721
Wing-Fu Lai , Weijie Fang , Tong Fu , Sreekanth Reddy Obireddy
Seeds of Coix lacryma-jobi (SCL) are widely used as food and medicine in many Asian countries. This study examines the effects of SCL incorporation on steamed bun quality and starch digestibility. SDS-PAGE analysis suggests SCL disrupt gluten formation, reducing the buns’ specific volume and gas-holding capacity. Furthermore, an increase in the SCL content of the buns results in a decrease in L∗ values and an increase in a∗ values. Despite these changes, the bun maintains acceptable general acceptability, scoring 4.8 ± 2.1 out of 10 for the bun containing 600 g/kg of SCL compared to 6.9 ± 1.7 for the one made entirely of flour. Moreover, increasing the SCL content of the buns from 200 g/kg to 800 g/kg reduces the hydrolysis index (HI) from 101.9 ± 3.9 to 74.6 ± 6.5 and the estimated glycaemic index (eGI) from 95.7 ± 2.1 to 80.7 ± 3.5. This decrease in HI and eGI is attributed, in part, to the increased protein and lipid content of the buns. These findings suggest that SCL incorporation warrants further investigation as a potential strategy for developing low-glycaemic-index, carbohydrate-rich products for consumers concerned about blood sugar levels.
{"title":"Seeds of Coix lacryma-jobi as a functional additive in steamed buns: Effects on bun quality and starch digestibility","authors":"Wing-Fu Lai , Weijie Fang , Tong Fu , Sreekanth Reddy Obireddy","doi":"10.1016/j.lwt.2025.117721","DOIUrl":"10.1016/j.lwt.2025.117721","url":null,"abstract":"<div><div>Seeds of <em>Coix lacryma-jobi</em> (SCL) are widely used as food and medicine in many Asian countries. This study examines the effects of SCL incorporation on steamed bun quality and starch digestibility. SDS-PAGE analysis suggests SCL disrupt gluten formation, reducing the buns’ specific volume and gas-holding capacity. Furthermore, an increase in the SCL content of the buns results in a decrease in <em>L∗</em> values and an increase in <em>a∗</em> values. Despite these changes, the bun maintains acceptable general acceptability, scoring 4.8 ± 2.1 out of 10 for the bun containing 600 g/kg of SCL compared to 6.9 ± 1.7 for the one made entirely of flour. Moreover, increasing the SCL content of the buns from 200 g/kg to 800 g/kg reduces the hydrolysis index (HI) from 101.9 ± 3.9 to 74.6 ± 6.5 and the estimated glycaemic index (eGI) from 95.7 ± 2.1 to 80.7 ± 3.5. This decrease in HI and eGI is attributed, in part, to the increased protein and lipid content of the buns. These findings suggest that SCL incorporation warrants further investigation as a potential strategy for developing low-glycaemic-index, carbohydrate-rich products for consumers concerned about blood sugar levels.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117721"},"PeriodicalIF":6.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143800068","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}
Pub Date : 2025-04-01DOI: 10.1016/j.lwt.2025.117728
A. López-López, J.M. Moreno-Baquero, A. Garrido-Fernández
This study employed Response Surface Methodology (RSM) to assess the effect of fortifying Traditional Aloreña de Málaga olives with KCl, CaCl2, and MgCl2 (totalling 2.5 %) on their physicochemical and sensory profiles. The brines also included 2.5 % NaCl, achieving a total salt concentration of 5 %, with the process being a model for natural table olives. RSM showed that pH decreased with higher CaCl2 and MgCl2, while firmness increased with elevated CaCl2 but was slightly reduced by MgCl2. Moisture content peaked at the barycentre of the design, and luminance values rose with increased MgCl2 levels. The a∗ value (indicating greenness) improved with higher KCl concentrations. Bitter scores intensified with CaCl2, though KCl and MgCl2 somewhat mitigated this effect. Crunchiness was lowest with equal proportions of all salts but highest when either KCl or a combination of CaCl2 and MgCl2 was maximised. The overall score and purchasing predisposition were primarily influenced by bitter (which had a negative impact) and odour/smell (which had a positive impact). The optimal salt combination for achieving the highest favourable and lowest negative quality attributes was (0.70 g KCl, 0.80 g CaCl2, and 1.00 g MgCl2)/100 mL brine, situated near the KCl-CaCl2 boundary at a 1:3 ratio, with maximum MgCl2. Six treatments achieved promising overall scores and purchasing predisposition, suggesting strong market potential.
{"title":"Quality assessment of mineral-enriched natural cracked green table olives","authors":"A. López-López, J.M. Moreno-Baquero, A. Garrido-Fernández","doi":"10.1016/j.lwt.2025.117728","DOIUrl":"10.1016/j.lwt.2025.117728","url":null,"abstract":"<div><div>This study employed Response Surface Methodology (RSM) to assess the effect of fortifying Traditional <em>Aloreña de Málaga</em> olives with KCl, CaCl<sub>2</sub>, and MgCl<sub>2</sub> (totalling 2.5 %) on their physicochemical and sensory profiles. The brines also included 2.5 % NaCl, achieving a total salt concentration of 5 %, with the process being a model for natural table olives. RSM showed that pH decreased with higher CaCl<sub>2</sub> and MgCl<sub>2</sub>, while firmness increased with elevated CaCl<sub>2</sub> but was slightly reduced by MgCl<sub>2</sub>. Moisture content peaked at the barycentre of the design, and luminance values rose with increased MgCl<sub>2</sub> levels. The <em>a</em>∗ value (indicating greenness) improved with higher KCl concentrations. <em>Bitter</em> scores intensified with CaCl<sub>2</sub>, though KCl and MgCl<sub>2</sub> somewhat mitigated this effect. <em>Crunchiness</em> was lowest with equal proportions of all salts but highest when either KCl or a combination of CaCl<sub>2</sub> and MgCl<sub>2</sub> was maximised. The <em>overall score</em> and <em>purchasing predisposition</em> were primarily influenced by <em>bitter</em> (which had a negative impact) and <em>odour/smell</em> (which had a positive impact). The optimal salt combination for achieving the highest favourable and lowest negative quality attributes was (0.70 g KCl, 0.80 g CaCl<sub>2</sub>, and 1.00 g MgCl<sub>2</sub>)/100 mL brine, situated near the KCl-CaCl<sub>2</sub> boundary at a 1:3 ratio, with maximum MgCl<sub>2</sub>. Six treatments achieved promising <em>overall scores</em> and <em>purchasing predisposition</em>, suggesting strong market potential.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117728"},"PeriodicalIF":6.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791120","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}
Pub Date : 2025-04-01DOI: 10.1016/j.lwt.2025.117725
Antonio Rocha Bisconsin-Junior , Marios Psarianos , Robert Sevenich , Shikha Ojha , Lilian Regina B. Mariutti , Oliver K. Schlüter
The environmental costs of traditional proteins drive the search for sustainable alternatives. Crickets are a promising option, offering high protein content with reduced environmental impact. This study examines the effects of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) on cricket protein solubility, protein concentrate production, and enzymatic browning, using a standard alkaline extraction method as a control for comparison. Crickets (Gryllus assimilis) were homogenized with a low-concentration NaOH solution and treated with US, PEF, and HP. US treatments varied up to 20 min at 20 kHz, PEF treatments involved up to 800 pulses of 18 μs at 2.15 kV/cm, and HP treatments were conducted at 200 MPa for up to 20 min. Protein solubility was assessed, and optimal conditions were used for concentrate production. A 14-min US treatment increased protein solubility by 51 %, although longer exposure reduced it. PEF treatment improved solubility by 14 % with 800 pulses. HP enhanced solubility by 17 % at 9 min but decreased it with longer treatments. Compared to the standard alkaline extraction method, non-thermal technologies significantly reduced extraction time and reagent consumption. HP-treated protein concentrate showed the highest enzymatic browning. These findings highlight the potential of US, PEF, and HP to improve the sustainability and efficiency of protein extraction, offering insights for developing insect-based protein products.
{"title":"Comparison of ultrasound, pulsed electric fields, and high pressure on cricket protein extraction and concentrate characteristics","authors":"Antonio Rocha Bisconsin-Junior , Marios Psarianos , Robert Sevenich , Shikha Ojha , Lilian Regina B. Mariutti , Oliver K. Schlüter","doi":"10.1016/j.lwt.2025.117725","DOIUrl":"10.1016/j.lwt.2025.117725","url":null,"abstract":"<div><div>The environmental costs of traditional proteins drive the search for sustainable alternatives. Crickets are a promising option, offering high protein content with reduced environmental impact. This study examines the effects of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) on cricket protein solubility, protein concentrate production, and enzymatic browning, using a standard alkaline extraction method as a control for comparison. Crickets (<em>Gryllus assimilis</em>) were homogenized with a low-concentration NaOH solution and treated with US, PEF, and HP. US treatments varied up to 20 min at 20 kHz, PEF treatments involved up to 800 pulses of 18 μs at 2.15 kV/cm, and HP treatments were conducted at 200 MPa for up to 20 min. Protein solubility was assessed, and optimal conditions were used for concentrate production. A 14-min US treatment increased protein solubility by 51 %, although longer exposure reduced it. PEF treatment improved solubility by 14 % with 800 pulses. HP enhanced solubility by 17 % at 9 min but decreased it with longer treatments. Compared to the standard alkaline extraction method, non-thermal technologies significantly reduced extraction time and reagent consumption. HP-treated protein concentrate showed the highest enzymatic browning. These findings highlight the potential of US, PEF, and HP to improve the sustainability and efficiency of protein extraction, offering insights for developing insect-based protein products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117725"},"PeriodicalIF":6.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143830349","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 : 2025-04-01DOI: 10.1016/j.lwt.2025.117715
Marian Wiwart , Anna Szafrańska , Elżbieta Suchowilska
This article presents a comprehensive study comparing the technological quality and baking quality of flours obtained from 11 spring Tritordeum breeding lines with modern cultivars of durum wheat, bread wheat, and naked barley. Tritordeum was characterized by a similar content of protein (14.0 %), ash (0.60 %), and wet gluten (34.3 %) to bread wheat (13.3 %, 0.54 %, and 31.9 %, respectively), but a significantly lower gluten index (51 % vs 90 %). Bread yield was highest in loaves made from durum wheat (142 % on average) and lowest in loaves from bread wheat and barley flour (134 and 133 %, respectively). The bread yield of Tritordeum ranged 133–141 %. The analyzed breeding lines and cultivars were discriminated by k-means clustering. Breeding lines HT438 and HTC1324 were highly similar to bread wheat in terms of all dough rheological properties, milling quality, and baking quality, which indicates that both lines constitute a valuable resource for bread production. Although the Tritordeum was characterized by a similar average asparagine content to common wheat (185 vs 188 mg/kg), the bread obtained from it had a significant lower content of acrylamide (15 vs 21.9 μg/kg). The results can be used to reduce the acrylamide levels in bakery products and risk assessments studies.
{"title":"Does the use of the Tritordeum, an alternative cereal for breadmaking, can be one of the mitigation strategies of acrylamide in bread?","authors":"Marian Wiwart , Anna Szafrańska , Elżbieta Suchowilska","doi":"10.1016/j.lwt.2025.117715","DOIUrl":"10.1016/j.lwt.2025.117715","url":null,"abstract":"<div><div>This article presents a comprehensive study comparing the technological quality and baking quality of flours obtained from 11 spring Tritordeum breeding lines with modern cultivars of durum wheat, bread wheat, and naked barley. Tritordeum was characterized by a similar content of protein (14.0 %), ash (0.60 %), and wet gluten (34.3 %) to bread wheat (13.3 %, 0.54 %, and 31.9 %, respectively), but a significantly lower gluten index (51 % vs 90 %). Bread yield was highest in loaves made from durum wheat (142 % on average) and lowest in loaves from bread wheat and barley flour (134 and 133 %, respectively). The bread yield of Tritordeum ranged 133–141 %. The analyzed breeding lines and cultivars were discriminated by k-means clustering. Breeding lines HT438 and HTC1324 were highly similar to bread wheat in terms of all dough rheological properties, milling quality, and baking quality, which indicates that both lines constitute a valuable resource for bread production. Although the Tritordeum was characterized by a similar average asparagine content to common wheat (185 vs 188 mg/kg), the bread obtained from it had a significant lower content of acrylamide (15 vs 21.9 μg/kg). The results can be used to reduce the acrylamide levels in bakery products and risk assessments studies.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117715"},"PeriodicalIF":6.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777608","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}
Pub Date : 2025-04-01DOI: 10.1016/j.lwt.2025.117720
Muhammed Zahid Kasapoglu, Idil Acar
This study investigates the potential of producing gluten-free muffins using protein isolate (SFP) derived from a by-product of cold-pressed safflower seed oil. The textural and physicochemical properties of muffins were evaluated alongside the steady shear, dynamic, and 3-ITT rheological characteristics of muffin batters containing varying levels of SFP and gluten-free and gluten-containing control batters. Steady shear rheological analysis showed that all batters exhibited shear-thinning behavior, with viscosity decreasing as shear rate increased. The consistency index (K) ranged from 29.67 to 173.21 Pa·sn, increasing with higher SFP ratios, while the flow behavior index (n) decreased from 0.64 to 0.44, indicating enhanced pseudoplasticity. Frequency sweep tests revealed crossover points between storage modulus (G′) and loss modulus (G″) for SFP3, SFP6, and C2 samples at higher frequencies. In contrast, SFP9, SFP12, and C1 showed G′ consistently exceeding G″, reflecting stronger viscoelastic properties. 3-ITT tests confirmed that all batters displayed thixotropic behavior with full structural recovery. Higher SFP ratio muffins showed comparable pore structure to control samples and notable improvements in hardness and specific volume. These results indicate that SFP is a sustainable and valuable ingredient that enhances the rheological properties and overall quality of gluten-free muffins, offering an innovative approach to developing gluten-free products.
{"title":"Utilization of safflower seed by-product protein for gluten-free muffin production: A physicochemical and rheological perspective","authors":"Muhammed Zahid Kasapoglu, Idil Acar","doi":"10.1016/j.lwt.2025.117720","DOIUrl":"10.1016/j.lwt.2025.117720","url":null,"abstract":"<div><div>This study investigates the potential of producing gluten-free muffins using protein isolate (SFP) derived from a by-product of cold-pressed safflower seed oil. The textural and physicochemical properties of muffins were evaluated alongside the steady shear, dynamic, and 3-ITT rheological characteristics of muffin batters containing varying levels of SFP and gluten-free and gluten-containing control batters. Steady shear rheological analysis showed that all batters exhibited shear-thinning behavior, with viscosity decreasing as shear rate increased. The consistency index (K) ranged from 29.67 to 173.21 Pa·sn, increasing with higher SFP ratios, while the flow behavior index (n) decreased from 0.64 to 0.44, indicating enhanced pseudoplasticity. Frequency sweep tests revealed crossover points between storage modulus (G′) and loss modulus (G″) for SFP3, SFP6, and C2 samples at higher frequencies. In contrast, SFP9, SFP12, and C1 showed G′ consistently exceeding G″, reflecting stronger viscoelastic properties. 3-ITT tests confirmed that all batters displayed thixotropic behavior with full structural recovery. Higher SFP ratio muffins showed comparable pore structure to control samples and notable improvements in hardness and specific volume. These results indicate that SFP is a sustainable and valuable ingredient that enhances the rheological properties and overall quality of gluten-free muffins, offering an innovative approach to developing gluten-free products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117720"},"PeriodicalIF":6.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143777607","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}
Pub Date : 2025-04-01DOI: 10.1016/j.lwt.2025.117716
Yunfeng Ma , Jinting Sun , Bao-Lin Xiao
Type II diabetes mellitus is a non-communicable disease with high morbidity in today's world, and the inhibition of α-glucosidase is an effective modality for its amelioration and treatment. In the present study, some rapeseed polyphenols were identified using HPLC fingerprinting techniques. The inhibitory activities of procyanidin B2, caffeic acid, sinapic acid, and sinapine were evaluated through UV, fluorescence, infrared, and circular dichroism spectroscopy. Additionally, molecular docking and molecular dynamics simulation were employed to elucidate the inhibitory mechanism. The IC50 value of procyanidin B2 and its Ki were determined to be 0.09 ± 0.01 mg/mL and 1.13 ± 0.07 mg/mL, respectively. The calculated binding energy from AutoDock was -9.0 kcal/mol, and the end-state free energy was -29.05 ± 8.31 kcal/mol, indicating strong inhibitory activity. Consequently, procyanidin B2 is a promising anti-diabetic component. Notably, key residues such as ASP327, ASP443, ASP542, and ARG526 were identified, which interact with the inhibitor through hydrogen bonding and van der Waals forces, thereby affecting substrate binding.
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