LWT - Food Science and Technology最新文献_第7页

AfroPALM - Afrocentric palm oil adulteration learning models: An end-to-end deep learning approach for detection of palm oil adulteration AfroPALM - 以非洲为中心的棕榈油掺假学习模型：检测棕榈油掺假的端到端深度学习方法

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

LWT - Food Science and Technology

Pub Date : 2024-11-06 DOI: 10.1016/j.lwt.2024.116904

Andrew Selasi Agbemenu , Andrews Tang , Elton Modestus Gyabeng , Prince Odame , Eric Tutu Tchao , Eliel Keelson , John-Lewis Zinia Zaukuu , Jerry John Kponyo

In Africa, rapid population growth and a focus on increasing food production have often overlooked the crucial aspect of food safety, leading to the highest per capita incidences of foodborne illness globally. This underscores the imperative to address the food safety challenges on the continent. A critical concern is the widespread adulteration of red palm oil across West Africa, often involving harmful red azo dyes, posing significant health risks. Current detection methods, reliant on laboratory procedures, are not only time-consuming and expensive but also impractical for broad implementation in local markets. To address these limitations, we propose an end-to-end deep learning approach that bypasses the need for manual feature extraction and laboratory-based analyses. Utilizing high-resolution imaging technology, our approach can objectively and reliably detect palm oil adulteration directly from raw image data. In our study, we developed a deep convolutional neural network dubbed AfroPALM-Custom, specifically designed for detecting palm oil adulteration in African markets. AfroPALM-Custom was pivotal in refining our deep learning approach, achieving a test accuracy of 90.63% and an F1 score of 90.98%. We later adapted mobile-efficient pretrained models, namely SqueezeNet1.1 and GhostNetV1—mobile—fine-tuned and as well dubbed AfroPALM-GhostNet and AfroPALM-SqueezeNet. In performance, AfroPALM-GhostNet and AfroPALM-SqueezeNet achieved test accuracies of 96.29% and 91.16%, respectively, and F1-scores of 96.57% and 91.95%. This proficiency in identifying adulterated palm oil demonstrates a significant advancement in food safety solutions for African markets, offering a practical and scalable approach for implementation within local marketplaces where resources are limited and laboratory methods are impractical.

在非洲，人口的快速增长和对粮食增产的关注往往忽视了食品安全这一关键环节，导致非洲成为全球食源性疾病人均发病率最高的地区。这凸显了应对非洲大陆食品安全挑战的迫切性。西非地区普遍存在的红棕榈油掺假现象是一个令人严重关切的问题，其中往往涉及有害的红色偶氮染料，对健康构成重大风险。目前的检测方法依赖于实验室程序，不仅耗时耗钱，而且无法在当地市场广泛实施。为了解决这些局限性，我们提出了一种端到端的深度学习方法，该方法无需人工特征提取和实验室分析。利用高分辨率成像技术，我们的方法可以直接从原始图像数据中客观、可靠地检测棕榈油掺假情况。在研究中，我们开发了一种深度卷积神经网络，称为 AfroPALM-Custom，专门用于检测非洲市场的棕榈油掺假情况。AfroPALM-Custom 在完善我们的深度学习方法方面发挥了关键作用，测试准确率达到 90.63%，F1 分数达到 90.98%。后来，我们又调整了移动高效预训练模型，即 SqueezeNet1.1 和 GhostNetV1-mobile-fine-tuned，并将其命名为 AfroPALM-GhostNet 和 AfroPALM-SqueezeNet。在性能方面，AfroPALM-GhostNet 和 AfroPALM-SqueezeNet 的测试准确率分别为 96.29% 和 91.16%，F1 分数分别为 96.57% 和 91.95%。这种识别掺假棕榈油的能力表明，非洲市场的食品安全解决方案取得了重大进展，为在资源有限、实验室方法不切实际的当地市场实施提供了一种实用、可扩展的方法。保留所有权利。

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引用次数: 0

Inactivation of foodborne pathogens on fruit juice with different solid contents by using pilot-scale 915 MHz microwave heating system 利用中试规模的 915 MHz 微波加热系统灭活不同固体含量果汁中的食源性病原体

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

LWT - Food Science and Technology

Pub Date : 2024-11-05 DOI: 10.1016/j.lwt.2024.116924

Woo-Ju Kim , Joon-Goo Lee , Dong-Hyun Kang

Fruit juices are often distributed in the form of concentrate for the sake of quality conservation and cost-reduction during distribution. The objective of this study is to investigate the effect of solid content on heating rate, dielectric properties, and foodborne pathogen inactivation in fruit juices when subjected to 915 MHz microwave heating. 50 mL of fruit juice with different solid contents were exposed to 915 MHz microwave at 3.0 kW for up to 60 s. Solid content was found to be an important factor for heating rate. The fastest heating rate was observed when concentrates were diluted by 50% (36

°

Brix apple and 30

° Brix

orange juice). Though dielectric constant decreased along with increase in solid contents, different trends were observed for the dielectric loss factor. Especially, the fruit juices with higher magnitudes of the dielectric loss factor presented faster heating rate. Inactivation of the pathogens inoculated in the fruit juices was investigated by using E. coli O157:H7 and L. monocytogenes. In case of apple juice, 915 MHz microwave heating was most effective for 72

° Brix

as 20 s operation resulted in over 5-log reduction for both pathogens. However, in orange juice, 30

° Brix

was found to be most effective for 915 MHz microwave heating. In the inactivation mechanism analysis, cell membrane damage was observed when cells were exposed to higher solid contents due to low water activity. 915 MHz microwave heating did not include significant quality changes in terms color and total phenolic contents, except for 60

°

Brix of orange juice. The obtained results highlight the potential application of 915 MHz microwave heating for fruit juice processing

为了保证质量和降低销售成本，果汁通常以浓缩果汁的形式销售。本研究旨在探讨果汁在 915 兆赫微波加热时，固体含量对加热速率、介电性质和食源性病原体灭活的影响。将 50 毫升不同固体含量的果汁暴露在 3.0 千瓦的 915 兆赫微波中长达 60 秒。当浓缩果汁稀释 50%（36 ° Brix 苹果汁和 30 ° Brix 橙汁）时，加热速度最快。虽然介电常数随着固体含量的增加而降低，但介电损耗因子却呈现出不同的趋势。尤其是介电损耗因子较高的果汁，加热速度更快。通过使用大肠杆菌 O157:H7 和单核细胞增生性酵母菌，研究了果汁中接种的病原体的灭活情况。在苹果汁中，915 MHz 微波加热对 72 °Brix 的果汁最有效，20 秒的加热时间可使两种病原体的数量减少 5 个菌落。然而，在橙汁中，915 MHz 微波加热对 30 °Brix 最有效。在灭活机理分析中，当细胞暴露于较高的固体含量时，由于水活性较低，细胞膜会受到破坏。除白利糖度为 60 ° 的橙汁外，915 MHz 微波加热在色泽和总酚含量方面没有引起明显的质量变化。这些结果突出了 915 MHz 微波加热在果汁加工中的潜在应用。

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引用次数: 0

Stability and release kinetics of nanoliposomes containing bitter melon fruit extract at different temperatures and pH values, and in simulated gastrointestinal conditions 含有苦瓜果实提取物的纳米脂质体在不同温度和 pH 值以及模拟胃肠道条件下的稳定性和释放动力学

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

LWT - Food Science and Technology

Pub Date : 2024-11-04 DOI: 10.1016/j.lwt.2024.116996

Zeynab Raftani Amiri , Somaye Rezaei Erami , Seid Mahdi Jafari , Soheila Ahmadian

In this study, the nanoliposomes loaded with bitter melon extract were synthesized at different concentrations of lecithin (1, 3, and 5 g/100 g) and extract (0.5 and 1 g/100 g). Thermal properties of nanoliposomes and their stability at various pH values and temperatures, as well as under simulated gastrointestinal conditions, were assessed. The results showed that an increase in the concentration of lecithin and extract elevated the melting temperature of the nanoliposomes. The release of the extract increased at high temperatures, and it was more pronounced at pH = 3 than the other pH values. Also, the release followed a continuous and gradual trend under the simulated gastrointestinal conditions, slower in gastric conditions than in intestinal. Additionally, it was reduced at higher concentrations of lecithin and extract in simulated gastrointestinal conditions. The release kinetics of the extract followed different models based on temperature and pH. In conclusion, nanoliposomes were suitable and highly stable carriers for the bitter melon extract encapsulation. Moreover, the controlled release of the extract from the nanoliposomes could be properly evaluated in model systems and foodstuffs using empirical models.

本研究以不同浓度的卵磷脂（1、3 和 5 克/100 克）和提取物（0.5 和 1 克/100 克）合成了载入苦瓜提取物的纳米脂质体。评估了纳米脂质体的热特性及其在不同 pH 值和温度以及模拟胃肠道条件下的稳定性。结果表明，卵磷脂和提取物浓度的增加会提高纳米脂质体的熔化温度。提取物的释放在高温下增加，在 pH = 3 时比其他 pH 值更明显。此外，在模拟胃肠道条件下，提取物的释放呈连续和渐进趋势，胃内释放比肠内释放慢。此外，在模拟胃肠道条件下，卵磷脂和提取物浓度越高，释放量越少。根据温度和 pH 值，提取物的释放动力学遵循不同的模型。总之，纳米脂质体是封装苦瓜提取物的合适且高度稳定的载体。此外，纳米脂质体中提取物的控制释放可通过经验模型在模型系统和食品中进行适当评估。

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引用次数: 0

Advanced detection of foreign objects in fresh-cut vegetables using YOLOv5 使用 YOLOv5 先进检测鲜切蔬菜中的异物

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

LWT - Food Science and Technology

Pub Date : 2024-11-04 DOI: 10.1016/j.lwt.2024.116989

Hary Kurniawan , Muhammad Akbar Andi Arief , Braja Manggala , Sangjun Lee , Hangi Kim , Byoung-Kwan Cho

The presence of foreign objects in fresh-cut vegetables has become a significant concern for the industry in recent years. Ensuring the safety of consumers and suppliers necessitates comprehensive precautionary measures. This study introduces a novel approach for detecting foreign objects in fresh-cut vegetables using YOLOv5. The results indicate that YOLOv5s excels in identifying foreign objects with a high detection accuracy of 98.30%, a rapid inference time of 2.6 ms, and a compact model size of 13.3 MB. The model effectively identified foreign objects such as transparent and colored plastic, paper, wood, stone, insects, glass, and metal. Moreover, YOLOv5s accurately detected foreign objects with color similarities to green onions, which is particularly challenging due to their wide color variation. Hence, the foreign objects dataset was tested and generated 98.63% and 98.67% for cabbage and green onion, respectively. Additionally, YOLOv5s successfully detected small foreign objects (2–3 mm) in two types of fresh-cut vegetables. Despite its excellent performance, the YOLOv5s model struggles to identify foreign objects that overlap with vegetable samples. To address this issue, installing an automatic conveyor unit could facilitate continuous sample movement, while a feeder unit could reduce the possibility of overlap. This research demonstrates the feasibility of implementing the YOLOv5s, as a non-destructive technique for detecting foreign objects in fresh-cut vegetables. The findings contribute to the development of an accurate, fast, and efficient real-time inspection system, with potential applications in the fresh-cut vegetable industry to enhance product quality and safety.

近年来，新鲜蔬菜中的异物已成为业界关注的一个重要问题。要确保消费者和供应商的安全，就必须采取全面的预防措施。本研究介绍了一种利用 YOLOv5 检测鲜切蔬菜中异物的新方法。结果表明，YOLOv5s 在识别异物方面表现出色，检测准确率高达 98.30%，推理时间仅为 2.6 ms，模型大小仅为 13.3 MB。该模型能有效识别透明和彩色塑料、纸张、木材、石头、昆虫、玻璃和金属等异物。此外，YOLOv5s 还能准确检测出与青葱颜色相似的异物，而由于青葱的颜色变化很大，这一点尤其具有挑战性。因此，对外来物体数据集进行了测试，结果显示卷心菜和葱的检测率分别为 98.63% 和 98.67%。此外，YOLOv5s 还成功检测出两种鲜切蔬菜中的小异物（2-3 毫米）。尽管性能出色，但 YOLOv5s 模型在识别与蔬菜样本重叠的异物时仍有困难。要解决这个问题，安装自动传送装置可以促进样品的连续移动，而安装进样装置则可以减少重叠的可能性。这项研究证明了使用 YOLOv5s 作为检测鲜切蔬菜中异物的非破坏性技术的可行性。研究结果有助于开发一种准确、快速、高效的实时检测系统，并有可能应用于鲜切蔬菜行业，以提高产品质量和安全性。

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引用次数: 0

Effects of compound fermentation of lactic acid bacteria IMAUJBP3 and IMAUJBR3 on the characteristic flavors and metabolites of mutton fermented sausages 乳酸菌 IMAUJBP3 和 IMAUJBR3 复合发酵对羊肉发酵香肠特征风味和代谢物的影响

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

LWT - Food Science and Technology

Pub Date : 2024-11-04 DOI: 10.1016/j.lwt.2024.116995

Jun Han , Yi Wang , Ye Xu , Yue Gu , Kaiping Zhang , Jianjun Tian , Ye Jin

Lactobacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 were used to prepare starter cultures. Through the electronic nose (E-nose), it was found that the compound fermentation can enhance the aromatic components in the product. Further analyses using Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPMEGC–MS) and metabolomics revealed that the complex fermentation affected the oxidative breakdown of amino acids and lipids. HS-SPMEGC-MS identified 72 flavour compounds and found that the Mix group had the highest amount of ester compounds relative to the ZR group. In addition, of the 1402 metabolites identified by metabolomics, dihydroxyacetone phosphate was upregulated and most abundance in the Mix group. Dihydroxyacetone phosphate promotes the metabolism of carbohydrates and lipids, and affects the oxidative decomposition of amino acids and lipids, resulting in differences in flavor among meat products inoculated with different starter cultures. At the same time, it was also found that compound fermentation could down-regulate the compounds affecting product quality such as histamine, putrescine and phenethylamine. Overall, this study found that JBP3 and JBR3 in combination could improve the flavour quality of fermented lamb sausages. These findings may provide a good strain resource for improving the quality of lamb sausage.

植物乳杆菌 IMAUJBP3 和柠檬乳杆菌 IMAUJBR3 被用来制备起始培养物。通过电子鼻（E-nose）检测发现，复合发酵可提高产品中的芳香成分。利用顶空固相微萃取结合气相色谱-质谱（HS-SPMEGC-MS）和代谢组学进行的进一步分析表明，复合发酵影响了氨基酸和脂质的氧化分解。HS-SPMEGC-MS 鉴定出 72 种风味化合物，并发现混合组的酯类化合物相对于 ZR 组的含量最高。此外，在代谢组学鉴定出的 1402 种代谢物中，磷酸二羟丙酮在 Mix 组中含量最高。磷酸二羟丙酮能促进碳水化合物和脂类的新陈代谢，影响氨基酸和脂类的氧化分解，从而导致接种了不同启动培养物的肉制品风味不同。同时，研究还发现，复合发酵能降低组胺、腐胺和苯乙胺等影响产品质量的化合物。总之，本研究发现 JBP3 和 JBR3 的组合能改善发酵羊肉香肠的风味质量。这些发现可为提高羊肉香肠的质量提供良好的菌株资源。

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引用次数: 0

Optimization of ultrasound-assisted extraction of astaxanthin from black tiger shrimp (Penaeus monodon) shells using deep eutectic solvent and ethanol as a co-solvent 使用深共晶溶剂和乙醇作为辅助溶剂从黑虎虾（Penaeus monodon）虾壳中优化超声辅助提取虾青素的方法

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

LWT - Food Science and Technology

Pub Date : 2024-11-02 DOI: 10.1016/j.lwt.2024.116965

Tran Chi Hai , Phan Van Man , Le Thi Hong Anh

The study aimed to enhance the extraction of astaxanthin (ASX) from black tiger shrimp shells by combining Deep eutectic solvent (DES) and ultrasound-assisted extraction (UADE). The DES used in the research consisted of choline chloride (Ch) and lactic acid (LA) in a 1:2 M ratio with 20% water. Response surface methodology (RSM) utilizing a Box-Behnken design (BBD) was employed to optimize the UADE conditions, considering ultrasound power (200–400 W), ethanol concentration in the DES (5–65 %), and extraction time (5–45 min). The optimal UADE parameters identified by BBD were 330 W ultrasound power, 35% ethanol content, and 33 min of extraction, resulting in the highest ASX content of 47.42 μg/g, closely matching the predicted value of 48.65 μg/g. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analysis revealed structural alterations in samples treated with DES-based UAE, setting it apart from soxhlet extraction, maceration, and ethanol-based DES extraction. The outcomes indicated that UADE outperformed traditional extraction methods like soxhlet extraction, maceration, and ultrasound-assisted ethanol extraction (UAET) regarding ASX yield and antioxidant activity, while also needing shorter extraction durations. These results underscore UADE as a productive and eco-friendly approach for extracting ASX from shrimp shells.

该研究旨在通过将深层共晶溶剂（DES）和超声辅助萃取（UADE）相结合，提高从黑虎虾壳中提取虾青素（ASX）的效率。研究中使用的DES由氯化胆碱（Ch）和乳酸（LA）以1:2 M的比例与20%的水组成。采用箱-贝肯设计（BBD）响应面方法（RSM）对 UADE 条件进行了优化，考虑了超声功率（200-400 W）、DES 中的乙醇浓度（5-65 %）和萃取时间（5-45 分钟）。BBD 确定的最佳 UADE 参数为超声功率 330 W、乙醇含量 35%、萃取时间 33 分钟，结果 ASX 含量最高，为 47.42 μg/g，与预测值 48.65 μg/g 非常接近。扫描电子显微镜（SEM）和傅立叶变换红外光谱（FTIR）分析表明，用基于 DES 的 UAE 处理的样品结构发生了变化，使其有别于索氏提取、浸渍和基于乙醇的 DES 提取。研究结果表明，UADE 在 ASX 产量和抗氧化活性方面优于传统的提取方法，如索氏提取、浸渍和超声辅助乙醇提取（UAET），同时所需的提取时间也更短。这些结果表明，UADE 是一种高效、环保的从虾壳中提取 ASX 的方法。

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引用次数: 0

Effect of precooking time on the quality of noodles with different frozen storage time 预煮时间对不同冷冻储存时间面条质量的影响

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

LWT - Food Science and Technology

Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116985

Xueqin Li , Jiayin Lv , Hui Zhou , Luqin Dong , Yanyan Chen , Fei Xu

The effects of various precooking times on the cooking quality, texture characteristics, sensory attributes, water binding forms and distribution, starch properties, thermal stability, and micro-structure of frozen noodles were analyzed after different storage duration (1, 30, 60, 90, and 120 days). The results indicated that, at the same frozen storage duration, the recooking loss rate of the noodles significantly decreased as the precooking time increased from 1 to 5 min. Additionally, the proportion of deeply bound and weakly bound water in the noodles significantly declined; however, noodles precooked for 5 min exhibited better moisture retention. Furthermore, the degradation temperature increased significantly, indicating that the precooking treatment enhanced the thermal stability of frozen cooked noodles (FCNs). The ice crystals in FCNs precooked for 5 min were smaller and more evenly distributed, resulting in less damage to the gluten network. Overall, compared to noodles that underwent different precooking times, this treatment effectively reduced quality deterioration caused by frozen storage, with the optimal results achieved by precooking for 5 min.

分析了冷冻面条在不同贮藏期（1、30、60、90 和 120 天）后，不同预煮时间对其蒸煮质量、质地特征、感官属性、水结合形式和分布、淀粉特性、热稳定性和微观结构的影响。结果表明，在相同的冷冻贮藏时间内，随着预煮时间从 1 分钟增加到 5 分钟，面条的再煮损失率明显降低。此外，面条中深层结合水和弱结合水的比例明显下降；但是，预煮 5 分钟的面条保湿性更好。此外，降解温度明显升高，表明预煮处理提高了冷冻熟面条（FCN）的热稳定性。预煮 5 分钟的冷冻熟面条中的冰晶更小，分布更均匀，对面筋网络的破坏更小。总之，与经过不同预煮时间的面条相比，这种处理方法能有效减少冷冻储存引起的质量下降，其中预煮 5 分钟的效果最佳。

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引用次数: 0

Effect of application of ozone at low-pressure on the technological properties, phenolic compounds, and antioxidant capacity of common beans during storage 低压臭氧对普通豆类贮藏期间的技术特性、酚类化合物和抗氧化能力的影响

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

LWT - Food Science and Technology

Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116964

Eugénio da Piedade Edmundo Sitoe , Lêda Rita D'Antonino Faroni , Edimar Aparecida Filomeno Fontes , Ernandes Rodrigues de Alencar , Paulo Roberto Cecon , Marcus Vinicius de Assis Silva , Ravi Pandiselvam , Flaviana Coelho Pacheco

The objective of this study was to assess the effects of low-pressure ozone treatment on the technological quality, phenolic compounds, and antioxidant capacity of common beans (Phaseolus vulgaris L.) during storage. Samples of 5.0 kg of dry beans were exposed to ozone in a hypobaric chamber with an internal volume of 70 L. Ozone was injected until the internal chamber pressure reached 100000 Pa, with an inlet concentration of 61.37 mg L⁻¹ and flow rate of 1.0 L min⁻¹. Ten cycles of ozone injection were adopted. Oxygen was used in control treatment. The effect of the treatments on the grain quality was assessed over storage for 180 days. Ozone did not affect the percentage composition of the dry beans, which exhibited 18.76% of protein, 11.66% of moisture content, 3.44% of minerals, 1.32% of lipids, and 64.51% of carbohydrates. A significant difference (p < 0.05) between the treatments and the control was noticed in total titratable acidity. The luminosity (L∗) and hue (h∗) of the grains were not altered by ozonation. Ozone had a significant effect (p < 0.05) on the phenolic content of the dry beans but no significant effect (p > 0.05) on their antioxidant capacity. The phenolic compounds content and antioxidant capacity decreased over storage in all treatments. Ozone application at low pressures proved a promising technology for controlling insect pests and promoting fungal decontamination without altering dry bean quality throughout storage.

本研究旨在评估低压臭氧处理对普通豆类（Phaseolus vulgaris L.）贮藏期间的工艺质量、酚类化合物和抗氧化能力的影响。在一个内部容积为 70 升的低压舱中，将 5.0 千克干豆样品暴露于臭氧中。臭氧注入至舱内压力达到 100000 帕，入口浓度为 61.37 毫克/升，流速为 1.0 升/分钟。臭氧注入循环 10 次。对照处理使用氧气。在贮藏 180 天的过程中，对处理方法对谷物质量的影响进行了评估。臭氧没有影响干豆的百分比组成，干豆的蛋白质含量为 18.76%，水分含量为 11.66%，矿物质含量为 3.44%，脂类含量为 1.32%，碳水化合物含量为 64.51%。在总滴定酸度方面，处理组和对照组之间存在明显差异（p < 0.05）。臭氧不会改变谷物的光度（L∗）和色调（h∗）。臭氧对干豆的酚含量有明显影响（p < 0.05），但对其抗氧化能力没有明显影响（p > 0.05）。在所有处理中，酚化合物含量和抗氧化能力在储存过程中都有所下降。事实证明，在低压条件下使用臭氧是一种很有前景的技术，可以在整个储存过程中控制害虫和促进真菌净化，同时不会改变干豆的品质。

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引用次数: 0

Chemosensory analysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlot red wine during winemaking 在酿酒过程中对马瑟兰、赤霞珠和梅洛红葡萄酒中凝聚单宁及其涩感的化学感官分析

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

LWT - Food Science and Technology

Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116983

Linna Song , Xiaohan Sun , Baohui Shi , Weiming Yang , Wen Ma

Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP>1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP>1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively (p < 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively (p < 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP>1) significantly adversely correlate with astringency sub-quality.

缩合单宁是红葡萄酒中的重要成分，不仅能产生收敛效果，还能决定葡萄酒的品质。然而，单宁在葡萄酒酿造和陈酿过程中的演变仍不清楚。在工业规模的葡萄酒酿造过程中，通过非靶向 UPLC-Q-ToF 和 QDA 技术分析了马瑟兰、赤霞珠和梅洛葡萄酒中凝聚单宁的化学感官特征及其收敛感。结果表明，在所研究的三个品种中，马瑟兰的单宁总含量、五倍子化程度、前鹅膏素含量和涩味强度最高。在马瑟兰的陈酿过程中，发现 13 个单宁分子是关键的单宁分子（VIP>1），而赤霞珠和梅洛葡萄酒的关键单宁分子（VIP>1）分别为 14 和 15 个分子。此外，感官结果表明，在陈酿 9 个月后，梅洛葡萄酒的涩味亚品质的演变速度比其他两种葡萄酒要慢。此外，根据化学感官代谢组学结果的相关分析，这三个品种的涩味强度与单宁总量、mDP 和 (E)G% 呈显著正相关（p < 0.001），而涩味次质量与单宁总量和 (E)G% 呈显著负相关（p < 0.001）。对于马瑟兰、赤霞珠和梅洛来说，DP5-C、DP1-C 和大多数关键单宁（VIP>1）分别与涩味的次质量呈显著的负相关。

{"title":"Chemosensory analysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlot red wine during winemaking","authors":"Linna Song , Xiaohan Sun , Baohui Shi , Weiming Yang , Wen Ma","doi":"10.1016/j.lwt.2024.116983","DOIUrl":"10.1016/j.lwt.2024.116983","url":null,"abstract":"<div><div>Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP>1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP>1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively (<em>p</em> < 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively (<em>p</em> < 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP>1) significantly adversely correlate with astringency sub-quality.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116983"},"PeriodicalIF":6.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of prebiotic steamed buns and their influence on gut microbiota and the glycemic index in simulated digestion 益生菌馒头的开发及其对肠道微生物群和模拟消化升糖指数的影响

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

LWT - Food Science and Technology

Pub Date : 2024-11-01 DOI: 10.1016/j.lwt.2024.116978

Yu Chen , Qi Guo , Yifei Sun , Yuqin Ni , Tianqi Ma , Tingting Xie , Chao Li , Haijie Li , Zhuqing Xing

This study investigated the effects of adding purple potato anthocyanin (PPA) and Longjing tea powder (LTP) as prebiotics to steamed buns on gut microbiota (GM) and blood glucose levels. The effects of simulated digestion experiments on GM and blood glucose, as well as the results of high-throughput 16S rRNA sequencing, were analyzed. The combined results showed that both kinds of prebiotics significantly promoted the proliferation of Lactobacillus paracasei K56, Lactobacillus plantarum LP-ONLLY, and Lactococcus lactis LC-Plasma. The addition of 50 mg/mL LTP water extract and 2.5 mg/mL PPA water extract had considerable inhibitory effects on Escherichia coli ATCC25922, yielding inhibition zone diameters of 9.16 ± 0.02 and 11.17 ± 0.03 mm, respectively. Both PPA and LTP buns increased the abundance of probiotics in human GM. Prebiotic–xylitol steamed buns could regulate the structure of GM by decreasing the abundance of harmful bacteria (including Shigella and Enterobacter) and increasing the abundance of beneficial bacteria (including Bifidobacterium, Lactobacillus, and Veillonella). Prebiotic steamed buns could significantly reduce the rate of reducing sugar release, the estimated glycemic index (eGI), and the estimated glycemic load (eGL), providing products with a medium glycemic index and potential natural prebiotics as resources for the development of functional staple foods.

本研究探讨了在馒头中添加紫薯花青素（PPA）和龙井茶粉（LTP）作为益生元对肠道微生物群（GM）和血糖水平的影响。实验分析了模拟消化实验对 GM 和血糖的影响，以及高通量 16S rRNA 测序的结果。综合结果显示，两种益生元都能显著促进副乳杆菌K56、植物乳杆菌LP-ONLLY和乳酸乳球菌LC-Plasma的增殖。添加 50 毫克/毫升 LTP 水提取物和 2.5 毫克/毫升 PPA 水提取物对大肠杆菌 ATCC25922 有相当大的抑制作用，抑制区直径分别为 9.16 ± 0.02 毫米和 11.17 ± 0.03 毫米。PPA 和 LTP 面包都增加了人体转基因中益生元的含量。益生元木糖醇馒头可通过减少有害菌（包括志贺氏菌和肠杆菌）的数量和增加有益菌（包括双歧杆菌、乳酸杆菌和维氏菌）的数量来调节转基因的结构。益生元馒头可显著降低还原糖释放率、估计血糖生成指数（eGI）和估计血糖生成负荷（eGL），为开发功能性主食提供了中等血糖生成指数的产品和潜在的天然益生元资源。

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引用次数: 0