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

Thermal response pathways governing moisture transport and bioactive degradation in heat-pump-dried Moringa oleifera leaves and the establishment of predictive mathematical models 热干燥辣木叶片水分输送和生物活性降解的热响应途径及预测数学模型的建立

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-06 DOI: 10.1016/j.lwt.2026.119129

Cong Thanh Nguyen , Binh An Pham , Thi Kim Van Nguyen , Ngoc Duc Vu

Heat-pump drying (HPD) is a promising low-temperature technology for stabilizing bioactive-rich leafy materials, yet temperature-dependent links between moisture transport and bioactive deterioration remain unclear. This study examined HPD of Moringa oleifera leaves at 20–50 °C using thin-layer modeling, kinetic analysis of total polyphenols (TPC) and antioxidant activity (DPPH assay), and Arrhenius-based thermokinetic interpretation. Seven thin-layer models were systematically screened to describe moisture ratio (MR), while zero-, first-, second-order and Weibull models were compared to characterize quality losses using nonlinear regression and statistical criteria (R², χ², RMSE, AIC, BIC). Moisture transport showed a clear temperature-driven transition in optimal models: Page best described MR at 20–30 °C, Aghbashlo captured the mixed regime at 40 °C, and the Ademiluyi-modified model performed best at 50 °C, where diffusion dominates in a collapsed matrix. For bioactives, TPC degradation followed Weibull kinetics at 20–40 °C but shifted to second-order behavior at 50 °C, indicating interaction-driven pathways. In contrast, DPPH radical scavenging loss remained consistently first-order across 20–50 °C. Arrhenius analysis further differentiated thermal sensitivities of diffusion and degradation processes, supporting mechanistic interpretation and process design. Overall, the results provide a predictive and mechanism-informed basis for selecting HPD conditions that balance drying efficiency with functional-quality retention in M. oleifera leaves.

热泵干燥（HPD）是一种很有前途的低温技术，用于稳定富含生物活性的叶状材料，但水分输送和生物活性恶化之间的温度依赖关系尚不清楚。本研究采用薄层模型、总多酚（TPC）和抗氧化活性（DPPH）动力学分析以及基于arrhenius的热动力学解释，研究了辣木叶在20-50°C下的HPD。系统筛选了7个薄层模型来描述水分比（MR），并比较了零、一、二阶和威布尔模型，使用非线性回归和统计标准（R2、χ2、RMSE、AIC、BIC）来表征质量损失。在最优模型中，水分传输表现出明显的温度驱动转变：Page在20-30°C时最能描述MR， Aghbashlo在40°C时捕捉到混合状态，而ademiluyi修改的模型在50°C时表现最好，其中扩散在崩溃的矩阵中占主导地位。对于生物活性物质，TPC降解在20-40°C时遵循Weibull动力学，但在50°C时转移到二级行为，表明相互作用驱动的途径。相比之下，DPPH自由基清除损失在20-50°C范围内始终保持一级。Arrhenius分析进一步区分了扩散和降解过程的热敏感性，支持了机理解释和工艺设计。综上所述，研究结果为选择平衡油松叶片干燥效率和功能质量保留的HPD条件提供了预测和机制依据。

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引用次数: 0

How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum 甜味剂类型和香气浓度如何影响无糖口香糖的香气释放和风味感知

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-04 DOI: 10.1016/j.lwt.2026.119083

M. Pedrotti , S. van de Laar , L. Menghi , L. Cappellin , G. Rinaudo , M. Roverso , S. Bogialli , S. Pettenuzzo , V. Fogliano , F. Biasioli

Sugar-free chewing gums (SFG) rely on added flavourings and sweeteners to compensate for the absence of sucrose. However, the interplay between aroma concentration, sweetener release, and flavour perception remains poorly understood. This study investigated how these factors shape in vivo aroma release and flavour perception during SFG consumption. In Experiment 1, model SFGs were prepared with five concentrations (0.2–1.0%) of a tutti-frutti aroma mixture. In vivo volatile release was monitored by nose-space Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS), while a trained panel assessed aroma and sweetness perception using discrete Time-Intensity (DTI). Higher aroma concentrations significantly increased both in-nose release and aroma perception but did not alter sweetness perception. Aroma perception peaked during the first 2 min of chewing and then declined faster than instrumental release. In Experiment 2, the release of five sweeteners (sorbitol, mannitol, xylitol, maltitol, and aspartame) was quantified in vitro using a chewing simulator and ultra-high-performance liquid chromatography (UHPLC-HRMS). A biphasic release profile was observed: an initial burst (0–120 s) followed by a sustained release phase. Xylitol showed the highest relative release, sorbitol the greatest absolute amount and aspartame was released most slowly. In this case aroma concentration enhanced volatile release but not sweetness perception, while sweetener release dynamics only partially explained flavour perception. The combined use of PTR-ToF-MS, sensory analysis, and UHPLC-HRMS provides a comprehensive framework to study flavour dynamics in SFG and can guide formulation strategies for improved consumer experience.

无糖口香糖（SFG）依靠添加调味剂和甜味剂来弥补蔗糖的缺失。然而，香气浓度、甜味剂释放和风味感知之间的相互作用仍然知之甚少。本研究调查了这些因素在食用SFG过程中如何影响体内香气释放和风味感知。实验1采用五种浓度（0.2 ~ 1.0%）的烟蒂-果蒂香气混合物制备SFGs模型。通过鼻空间质子转移反应时间飞行质谱（PTR-ToF-MS）监测体内挥发性释放，而训练小组使用离散时间强度（DTI）评估香气和甜味感知。较高的香气浓度显著增加了鼻内释放和香气感知，但没有改变甜味感知。香气感知在咀嚼前2分钟达到峰值，然后比工具释放更快地下降。实验2采用咀嚼模拟器和超高效液相色谱法（UHPLC-HRMS）对山梨糖醇、甘露醇、木糖醇、麦芽糖醇和阿斯巴甜5种甜味剂的体外释放量进行定量分析。观察到双相释放曲线：初始爆发（0-120秒），随后是持续释放阶段。木糖醇的相对释放量最高，山梨醇的绝对释放量最大，阿斯巴甜的释放速度最慢。在这种情况下，香气浓度增加挥发性释放，但没有甜味感知，而甜味剂释放动力学仅部分解释了风味感知。PTR-ToF-MS，感官分析和UHPLC-HRMS的结合使用为研究SFG中的风味动态提供了一个全面的框架，并可以指导配方策略以改善消费者体验。

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引用次数: 0

Characteristics of the exopolysaccharide produced by Lactobacillus delbrueckii subsp. bulgaricus AWT1-12 and its effect on the quality of nonfat set yogurt 德布鲁克氏乳杆菌产胞外多糖的特性研究。保加利亚菌AWT1-12及其对脱脂酸奶品质的影响

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-01 DOI: 10.1016/j.lwt.2026.119116

Chensha Sun , Bing Yuan , Xu Li , Shiyu Yu , Junping Zhou , Lu Wei , Yuxuan Fan , Xiangyun Guan , Xiaolan Guo , Yongqing Ni , Bo Guan , Qian Lv

Based on the structural characterization and functional analysis, this study aimed to systematically elucidate the intrinsic relationship between molecular characteristics and functional properties of an exopolysaccharide (AWT1-12-EPS1) produced by Lactobacillus delbrueckii subsp. bulgaricus AWT1-12, and further explore its potential application as a natural additive in nonfat set yogurt. The molecular weight of AWT1-12-EPS1 is 42.8 kDa, is primarily composed of glucose and mannose, has a rough, porous surface, and exhibits excellent thermal stability (311°C), gelling properties, and antioxidant activity. Three concentrations (0.1, 0.5, and 1 g/L) of AWT1-12-EPS1 were incorporated in the nonfat set yogurt. All concentrations of AWT1-12-EPS1 enhanced the compactness of the microgel structure in fermented milk and improved the hardness, viscosity, water-holding capacity, antioxidant activity, flavor, and storage stability of the yogurt. Correlation analysis demonstrated that its functional properties were closely associated with molecular weight, monosaccharide composition, and surface porous structure. This study elucidates the conformational relationship of this exopolysaccharide and provides a theoretical basis for its functionalization in dairy products.

本研究在结构表征和功能分析的基础上，系统地阐明了德氏乳杆菌亚种产生的胞外多糖AWT1-12-EPS1的分子特征与功能特性之间的内在关系。并进一步探讨其作为天然添加剂在脱脂酸奶中的应用潜力。AWT1-12-EPS1的分子量为42.8 kDa，主要由葡萄糖和甘露糖组成，具有粗糙的多孔表面，具有优异的热稳定性（311℃）、胶凝性能和抗氧化活性。在脱脂酸奶中加入三种浓度（0.1、0.5和1 g/L）的AWT1-12-EPS1。不同浓度的AWT1-12-EPS1均增强了发酵乳微凝胶结构的致密性，提高了酸奶的硬度、粘度、保水能力、抗氧化性、风味和储存稳定性。相关分析表明，其功能特性与分子量、单糖组成和表面多孔结构密切相关。本研究阐明了该外多糖的构象关系，为其在乳制品中的功能化提供了理论依据。

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引用次数: 0

Microstructure and oenological potential of vine-shoot chips as affected by chips pre-treatments and addition strategy 葡萄茎切片预处理和添加策略对其微观结构和酿酒潜力的影响

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-05 DOI: 10.1016/j.lwt.2026.119098

Mirella Noviello , Carlo Porfido , Chiara Di Natale , Roberto Terzano , Luigi Tarricone , Francesco Mazzone , Giuseppe Gambacorta , Chiara Digiorgio , Francesco Caponio , Vito Michele Paradiso , Ignazio Allegretta

This work aims at evaluating the effect of vine-shoot chips pretreatment and their addition strategy on the final chemical composition of Aglianico and Nero di Troia wines. Primitivo vine-shoot chips were subjected to three pretreatments (toasted, boiled and toasted, steam-treated and toasted) and then added to the wines either during maceration or aging phases.

Microstructural analyses showed that toasting caused the formation and propagation of cracks in chips, increasing their surface area; while boiling and steam-treatment induced the collapsing of the chips inner structure, limiting wine-chip exchanges. Toasted chips in maceration reduced the titratable acidity, total phenolic and ethanol contents, flavonoids concentration and increased macro and microelement concentration of the wine. When vine-shoot chips were added during aging, S, P K, Cl, Fe, quercetin, color intensity, vanillin-reactive flavans, antioxidant activity and anthocyanins reduced, and no effect of the chip pretreatment was observed.

本研究旨在评价葡萄梢片预处理及其添加策略对Aglianico和Nero di Troia葡萄酒最终化学成分的影响。原始葡萄藤片经过三种预处理（烘烤，煮沸和烘烤，蒸汽处理和烘烤），然后在浸渍或陈酿阶段加入葡萄酒。显微组织分析表明，焙烧导致裂纹的形成和扩展，裂纹的表面积增大；而沸腾和蒸汽处理会导致酒屑内部结构坍塌，限制了酒屑的交换。浸泡后的烘片降低了酒的可滴定酸度、总酚和乙醇含量、总黄酮浓度，提高了宏量元素和微量元素浓度。在陈化过程中添加藤茎切片，可降低S、P、K、Cl、Fe、槲皮素、颜色强度、香兰素活性黄酮、抗氧化活性和花青素含量，且对切片预处理无影响。

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引用次数: 0

How do green-leaf and yellow-leaf tea cultivars influence oolong tea flavor? Insights from metabolomic analysis with two Fujian traditional processing technologies 绿叶茶和黄叶茶品种对乌龙茶风味的影响？福建两种传统加工工艺代谢组学分析的启示

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-10 DOI: 10.1016/j.lwt.2026.119144

Lin Chen , Zhenshuo Song , Lihui Xiang , Jian Chen , Yinggen Zhang , Wenquan Yu

To elucidate the metabolic mechanisms underlying oolong tea flavor formation driven by cultivar genotype and processing technology, two cultivars, the green-leaf Mingke No. 1 and the yellow-leaf Jinguancha, were processed using traditional Fujian methods (Minnan and Minbei). Targeted GC–MS and untargeted LC–MS metabolomics, combined with sensory evaluation, identified 4578 metabolites, revealing distinct flavor profiles shaped by both cultivar and processing. Multivariate analysis (PCA and ASCA+) identified cultivar genotype and processing stage as the primary sources of metabolic variation. During withering and turning-over, enzymatic oxidation and degradation of lipids and amino acids generated aroma precursors, which were later transformed into complex aroma compounds through non-enzymatic thermal reactions. Mingke No. 1 excelled with the Minnan method, emphasizing clean floral notes and a brighter liquor, while Jinguancha thrived with the Minbei method, yielding a richer sweet–floral profile with nutty undertones and a reddish liquor. Cultivar primarily influenced bitterness, while processing method modulated floral, fruity, nutty, sweet, and off-flavors. Metabolic enrichment analysis revealed cultivar-specific differences in fatty acids, terpenoids, heterocycles, and flavonoids, aligning with sensory profiles. These findings provide a metabolic basis for optimizing oolong tea processing and quality control.

为阐明品种基因型和加工工艺驱动乌龙茶风味形成的代谢机制，采用福建传统方法（闽南和闽北）对绿叶乌龙茶明科1号和黄叶金冠茶进行加工。结合感官评价，靶向GC-MS和非靶向LC-MS代谢组学鉴定了4578种代谢物，揭示了不同品种和加工过程形成的不同风味特征。多变量分析（PCA和ASCA+）发现，品种基因型和加工阶段是代谢变异的主要来源。在枯萎和翻转过程中，脂质和氨基酸的酶氧化和降解产生香气前体，这些前体随后通过非酶热反应转化为复杂的香气化合物。明科一号在闽南方法上表现出色，强调干净的花香和更明亮的酒，而金冠茶则在闽北方法上表现出色，产生了更丰富的甜味，带有坚果的色调和淡红色的酒。品种主要影响苦味，而加工方法则调节花香、果香、坚果味、甜味和异味。代谢富集分析显示，不同品种在脂肪酸、萜类、杂环化合物和黄酮类化合物方面存在差异，与感官特征一致。这些发现为优化乌龙茶的加工工艺和质量控制提供了代谢基础。

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引用次数: 0

A new type of low-sweetness and erucamide-rich Huangjiu brewed with quinoa bran as an auxiliary material: Insights from metabolomic and amplicon sequencing analyses 一种以藜麦麸皮为辅料酿造的低甜度、富含芥子酰胺的新型黄酒：代谢组学和扩增子测序分析的见解

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-07 DOI: 10.1016/j.lwt.2026.119132

Hong Zhang , Xuemin Jiang , Qingyu Chen , Qiuna Wang , Wenjing Jia , Peng Xue

Quinoa bran, a nutrient-rich by-product of quinoa grain processing, holds great potential in the production of Huangjiu. A new type of Huangjiu was brewed with quinoa bran as an auxiliary material, and the sensory characteristics, non-volatile and volatile compound profile, and bacterial community structures were investigated. The Huangjiu with quinoa bran (SPQ) or not (SP) exhibited evidently different taste and odor characteristics, and a total of 54 compounds with significant differences were screened. Specifically, the relative content of erucamide with various bioactivities in SPQ was increased to 11.96%, which may endow SPQ with distinctive functions. The total relative content of D-raffinose, maltopentaose, α-lactose, maltotriose, and D-(+)-maltose in SPQ (1.23%) was dramatically decreased compared to SP (31.03%), resulting in its sweetness being reduced observably. The quinoa bran supplementation modulated the bacterial community structures of the Huangjiu fermentation system. Among the top 20 dominant genera, the relative abundances of Burkholderia-Caballeronia-Paraburkholderia, Muribaculaceae, SBR1031, Bacteroides, Faecalibacterium, and Enterococcus in the final Huangjiu mash changed significantly. The relative content variations of 27 compounds with significant differences were certified to be dramatically associated with the abundance of Burkholderia-Caballeronia-Paraburkholderia and SBR1031. This study contributes to the development of new-style Huangjiu and the high-value utilization of quinoa bran.

藜麦麸皮是藜麦谷物加工的副产品，营养丰富，在黄酒生产中具有很大的潜力。以藜麦麸皮为辅料酿造一种新型黄酒，并对其感官特性、非挥发性和挥发性化合物特征及细菌群落结构进行了研究。添加藜麦麸皮（SPQ）和不添加藜麦麸皮（SP）的黄酒在口感和气味特征上存在明显差异，共筛选出54种具有显著差异的化合物。其中，具有多种生物活性的紫核酰胺在SPQ中的相对含量增加到11.96%，这可能赋予了SPQ独特的功能。与SP的31.03%相比，SPQ中D-棉子糖、麦芽糖戊二糖、α-乳糖、麦芽糖三糖和D-(+)-麦芽糖的总相对含量（1.23%）显著降低，甜度明显降低。添加藜麦麸皮调节了黄酒发酵系统的细菌群落结构。在前20个优势属中，最终黄酒糊化物中Burkholderia-Caballeronia-Paraburkholderia、Muribaculaceae、SBR1031、Bacteroides、Faecalibacterium和Enterococcus的相对丰度变化显著。27个具有显著差异的化合物的相对含量变化与Burkholderia-Caballeronia-Paraburkholderia和SBR1031的丰度显著相关。本研究对新型黄酒的开发和藜麦麸皮的高价值利用具有重要意义。

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引用次数: 0

Optimized simultaneous extraction of flaxseed lignan and oil from its processing byproducts using subcritical biphasic solvent systems 亚临界双相溶剂体系同时提取亚麻籽木脂素和亚麻籽油的优化

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-09 DOI: 10.1016/j.lwt.2026.119138

Shoutao Wang , Jing Huang , Aijun Li , Yong Wang , Ying Li

Flaxseed dehulling generates substantial waste rich in valuable phytonutrients. This study developed a sustainable subcritical biphasic solvent extraction (SBE) using n-butane/ethanol to simultaneously recover lignans and oil from this byproduct. Optimization via Box-Behnken design achieved a total phenolic content (TPC) of 22.76 mg GAE/g DW under optimal conditions (69 °C, 2 h, and 200 mL ethanol). The predominant phenolic was identified as secoisolariciresinol diglucoside (SDG), which demonstrated significant antioxidant activity compared to ascorbic acid. Furthermore, Hansen solubility parameters modeling theoretically validated the high dissolution efficiency of the solvent system for SDG. The co-extracted oil exhibited a quality comparable to commercial flaxseed oil. Importantly, the SBE process showed negligible interference on the subsequent polysaccharide extraction, yielding 18.19 g/100 g compared to conventional hot water extraction (18.73 g/100 g) from raw dehulling waste. This work establishes SBE as an efficient and integrated strategy for the comprehensive valorization of flaxseed processing waste, maximizing resource utilization and economic value.

亚麻籽脱壳会产生大量富含有价值的植物营养素的废物。本研究开发了一种可持续的亚临界双相溶剂萃取法，利用正丁烷/乙醇同时回收木脂素和木脂素油。通过Box-Behnken设计优化，在最佳条件（69℃，2 h， 200 mL乙醇）下，总酚含量（TPC）为22.76 mg GAE/g DW。主要的酚类物质被鉴定为二异核桃树脂醇二糖苷（SDG），与抗坏血酸相比，它具有显著的抗氧化活性。此外，Hansen溶解度参数模型从理论上验证了溶剂体系对SDG的高溶解效率。共萃取油的质量与商业亚麻籽油相当。重要的是，SBE工艺对后续多糖提取的干扰可以忽略不计，与传统热水提取法（18.73 g/100 g）相比，SBE工艺对原脱壳废物的多糖提取率为18.19 g/100 g。本研究为亚麻籽加工废弃物的综合价值化、资源利用和经济价值最大化提供了一种高效、综合的策略。

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引用次数: 0

Closed-loop valorization of bamboo agro-waste into multifunctional cellulose–pullulan films for active food packaging 竹制农业废弃物成多功能纤维素-普鲁兰膜的闭环增值研究

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119122

Yicheng Zhu , Huimin Yang , Zhenyu Huang , Zhangmin Chen , Wen Li , Qiong Shao , Dengke Yang

This study upcycles bamboo shoot–shell waste into cellulose and nitrogen-doped carbon dots and co-assembles them with pullulan to form multifunctional PCN films, establishing a one-material, dual-use, closed-loop route for sustainable packaging. Nitrogen doping strengthens hydrogen-bonding and electronic interactions with the polysaccharide matrix, evidenced by FTIR redshifts and SEM-observed densification. Rheology shows shear-thinning flow and enhanced viscoelasticity, with an optimum at 5 wt% NCDs. At this loading, the films reach a tensile strength of ∼42 MPa, which exceeds typical biopolymer ranges, and they exhibit improved barrier performance, slightly higher hydrophobicity, and robust UV blocking below 400 nm. Antibacterial assays reveal >96% inhibition of Escherichia coli and ∼99% of Staphylococcus aureus. SEM reveals contact-induced envelope damage, and light-dependent assays confirm a photooxidative pathway. The films are non-cytotoxic to L929 fibroblasts and biodegrade rapidly in soil-simulating tests, achieving >98% mass loss within 12 days. As active packaging, they extend strawberry shelf life by reducing weight loss, suppressing microbial growth, and preserving acidity, vitamin C, and soluble solids. This bamboo-derived synthesis strategy combines high performance, cytocompatibility, and rapid biodegradation, exemplifying a one-material, dual-use, closed-loop valorization of agricultural residues for sustainable food packaging.

本研究将竹笋壳废弃物升级为纤维素和氮掺杂碳点，并与普鲁兰共组装形成多功能PCN薄膜，建立一种单材料、双用途、闭环的可持续包装路线。通过红外光谱红移和扫描电镜观察到的致密化，证明了氮掺杂增强了多糖基质的氢键和电子相互作用。流变学表现为剪切变薄流动和增强的粘弹性，最佳值为5 wt% ncd。在这种负载下，薄膜的拉伸强度达到~ 42 MPa，超过了典型的生物聚合物范围，并且它们表现出更好的屏障性能，略高的疏水性，以及400 nm以下的强大的紫外线阻隔性。抑菌试验显示对大肠杆菌和金黄色葡萄球菌的抑制率分别为96%和99%。扫描电镜显示接触引起的包膜损伤，光依赖性分析证实了光氧化途径。该膜对L929成纤维细胞无细胞毒性，在模拟土壤试验中生物降解迅速，在12天内达到98%的质量损失。作为活性包装，它们通过减少重量损失、抑制微生物生长、保存酸度、维生素C和可溶性固体来延长草莓的保质期。这种竹子衍生的合成策略结合了高性能、细胞相容性和快速生物降解，体现了可持续食品包装中农业残留物的一种材料、双重用途、闭环增值。

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引用次数: 0

Comparative study on the differences of non-volatile and volatile compounds in ten edible flower teas: An integrated multi-omics, molecular-docking and machine-learning approach 10种食用花茶中非挥发性和挥发性成分差异的比较研究：多组学、分子对接和机器学习的综合方法

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-03 DOI: 10.1016/j.lwt.2026.119121

Yi-xiao Xiao , Wen-zhang Qian , Shao-jun Fan , Xu Han , Fei Wang , Yun-yi Hu , Sheng-xiang Chen , Hong-ling Hu , Shun Gao

Chinese flower tea is valued as a traditional functional beverage for its aroma and health properties. We applied an integrated approach combining intelligent sensory evaluation (E-nose/E-tongue), untargeted metabolomics, GC–MS, molecular docking, and machine learning to analyze ten edible flower teas: Prunus persica cv. Duplex, P. speciosa, P. conradinae, P. salicina, P. mume, P. × blireana ‘Meiren’, P. serrulata var. lannesiana, P. persica, Malus × micromalus, and P. cerasifera ‘Atropurpurea’. Sensory evaluation identified PSF, MMF, and PSLF as superior (scores >84), correlating with sweet/umami profiles. E-nose and GC–MS revealed distinct volatile signatures, with PSLF's floral aroma linked to high sesquiterpene abundance. E-tongue detected pronounced bitterness in PPF and PMF, which molecular docking with T2R46 associated with compounds like gambiriin A1, despite low alkaloid content. Metabolomics identified 3049 shared metabolites, and docking with umami receptors (T1R1/T1R3) confirmed O-acetyl-L-homoserine and flavonoid glycosides as key taste-active compounds. Bioactivity assays showed PSLF's strong antioxidant capacity (DPPH/ABTS IC₅₀ 0.375/0.242 mg/mL) and PSF's potent α-glucosidase inhibition (IC₅₀ 0.086 mg/mL). Random forest modeling highlighted quercetin derivatives and citrusin isomers as major bioactive contributors. This multi-omics profiling provides a scientific basis for understanding the traditional appeal of flower teas and supports their targeted use in functional beverages.

中国花茶因其香气和保健特性而被视为一种传统的功能性饮料。采用智能感官评价（E-nose/E-tongue）、非靶向代谢组学、GC-MS、分子对接和机器学习相结合的综合方法，对10种食用花茶进行了分析。双星、特别木、合欢木、水杨木、木犀木、木犀木、木犀木、木犀木、木犀木、小木犀木、木犀木、木犀木、木犀木、木犀木、木犀木、木犀木。感官评价鉴定PSF、MMF和PSLF较优（得分>；84），与甜味/鲜味相关。电子鼻和GC-MS显示了明显的挥发性特征，PSLF的花香与高倍半萜含量有关。电子舌检测到PPF和PMF中明显的苦味，尽管生物碱含量较低，但它们与T2R46分子对接，并与甘比林A1等化合物相关。代谢组学鉴定出3049种共享代谢物，并与鲜味受体（T1R1/T1R3）对接，证实o -乙酰- l-高丝氨酸和黄酮类苷是关键的味觉活性化合物。生物活性测定表明，PSLF具有较强的抗氧化能力（DPPH/ABTS IC50为0.375/0.242 mg/mL），对α-葡萄糖苷酶具有较强的抑制作用（IC50为0.086 mg/mL）。随机森林模型强调槲皮素衍生物和柑橘素异构体是主要的生物活性贡献者。这种多组学分析为理解花茶的传统吸引力提供了科学基础，并支持其在功能饮料中的目标使用。

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引用次数: 0

Carbon Dots as Antifreeze Agents: Impact on the freeze-thaw stability, Molecular, and Microstructural properties of different starch gels 碳点作为防冻剂：对不同淀粉凝胶冻融稳定性、分子和微观结构特性的影响

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

LWT - Food Science and Technology

Pub Date : 2026-02-15 Epub Date: 2026-02-05 DOI: 10.1016/j.lwt.2026.119127

Linlin Zhao , Wenqin Gu , Rui Wang , Huinan Jiang , Xiangren Meng

This study investigated the effects and underlying mechanisms of carbon dots (CDs) on the freeze-thaw stability of wheat starch (WS), corn starch (CS), and sweet potato starch (SPS) gels. The core innovation lies in revealing the differential antifreeze behavior of CDs in starch gels with different amylose-amylopectin ratios. After five freeze-thaw cycles, the incorporation of CDs significantly reduced the syneresis of WS-CDs and CS-CDs gels by 14.63% and 21.05%, respectively, while increasing that of SPS-CDs gels by 13.14%. CDs enhanced water-holding capacity and modified the microstructure of WS and CS gels, while exerting negligible or even opposite effects on SPS gels. Spectral analysis confirmed that CDs reduced the recrystallization of WS and CS gels but accelerated it in SPS gels during the freeze-thaw process. These findings indicate that the antifreeze effect of CDs depends on the structure of starch, mainly enhancing the freeze-thaw stability of WS and CS gels through the inhibition of ice crystal formation, competitive hydration and steric hindrance. This research establishes a theoretical foundation for the development of high-performance frozen starch-derived materials.

研究了碳点（CDs）对小麦淀粉（WS）、玉米淀粉（CS）和甘薯淀粉（SPS）凝胶冻融稳定性的影响及其机制。核心创新在于揭示了cd在不同直链淀粉-支链淀粉比例的淀粉凝胶中的不同防冻行为。经5次冻融循环后，CDs的掺入使WS-CDs和CS-CDs凝胶的协同作用分别降低14.63%和21.05%，而使SPS-CDs凝胶的协同作用提高13.14%。CDs增强了WS和CS凝胶的持水能力，改变了其微观结构，而对SPS凝胶的影响可以忽略，甚至相反。光谱分析证实，在冻融过程中，CDs降低了WS和CS凝胶的再结晶，但加速了SPS凝胶的再结晶。上述结果表明，CDs的防冻作用取决于淀粉的结构，主要通过抑制冰晶形成、竞争水化和位阻来增强WS和CS凝胶的冻融稳定性。本研究为开发高性能冷冻淀粉衍生材料奠定了理论基础。

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引用次数: 0