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

Limitation of non-starch polysaccharides concentration as a filterability predictor in unfiltered bottom-fermented beers 非淀粉多糖浓度作为未过滤底发酵啤酒滤过性预测因子的局限性

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.2025.118788

Chrysovalantis Karatairis, Iain Whitehead, Christoph Neugrodda, Thomas Becker

Filterability is a key parameter of process efficiency in beer production, yet its relationship with non-starch polysaccharides (NSPs), particularly arabinoxylans, has received little attention. This study examined how the NSPs’ concentration and macromolecular characteristics such as molar mass, polydispersity, and molecular size affect the filterability of 36 commercially produced unfiltered bottom-fermented beers. β-glucan and arabinoxylan concentrations were quantified using chemical analysis. Macromolecular characteristics were determined using asymmetric flow field-flow fractionation coupled with multi-detector systems (AF4-MALS-RI-DAD). Filterability was assessed from the specific filtrate volume (F_spez) using an in-house Raible test. Although all samples met the β-glucan concentration quality criteria, significant variability in F_spez values was observed. Statistical analysis revealed a negative association between β-glucan concentration and F_spez, while arabinoxylan concentration indicated no such relationship. Higher weight-average and z-average molar mass (M_w, M_z), broader polydispersity (PDI) within fraction 3 (high molar mass fraction) and a larger proportion of molecules above 500 × 10³ g/mol negatively affected F_spez. These findings demonstrate that macromolecular properties can decisively influence the filterability of bottom-fermented beers, indicating that β-glucan concentration alone may be insufficient as the only determining quality criterion.

过滤性是啤酒生产过程效率的关键参数，但其与非淀粉多糖（NSPs），特别是阿拉伯木聚糖的关系却很少受到关注。本研究考察了NSPs的浓度和大分子特征（如摩尔质量、多分散性和分子大小）如何影响36种商业生产的未经过滤的底发酵啤酒的过滤性。化学分析法定量测定β-葡聚糖和阿拉伯木聚糖浓度。采用非对称流场-流动分馏-多检测器系统（AF4-MALS-RI-DAD）测定了其大分子特征。通过内部Raible测试从比滤液体积（Fspez）评估可滤性。虽然所有样品均符合β-葡聚糖浓度质量标准，但观察到Fspez值存在显著差异。统计分析表明β-葡聚糖浓度与Fspez呈负相关，而阿拉伯木聚糖浓度与Fspez无显著相关。较高的重量平均和z平均摩尔质量（Mw, Mz）、较大的分数3（高摩尔质量分数）内的多分散性（PDI）和较大比例大于500 × 103 g/mol的分子对Fspez有负面影响。这些发现表明，大分子特性对底发酵啤酒的过滤性有决定性的影响，表明仅以β-葡聚糖浓度作为唯一的质量标准可能是不够的。

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引用次数: 0

Non-monotonic regulation of kelp quality by relative humidity during hot-air drying: Cascade effects linking moisture migration-microstructure-macroscopic quality 热风干燥过程中相对湿度对海带质量的非单调调节：水分迁移-微观结构-宏观质量的级联效应

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.2025.118660

Rui Wang , Feng Han , Guiying Wang , Xiaoyong Liu , Yujia Wang , Yaqiu Zhang , Wenfu Wu

Kelp, a nutrient-dense marine vegetable, necessitating immediate postharvest dehydration due to its exceptionally high moisture content. While industrial hot-air drying prioritizes temperature optimization, the quality-modulating role of relative humidity (RH) remains insufficiently characterized. This study systematically investigated RH effects (20–60 %) on drying kinetics and sensory-nutritional quality of kelp through multiscale analysis. Key findings reveal: (1) a transition of moisture migration pattern from inverted-V biphasic to S-shaped triphasic above RH40 %; (2) the non-monotonic moisture migration pattern governs the graded structural evolution of cell walls, transitioning from lamellar delamination (RH >40 %) to uniform contraction (RH 40 %) and ultimately to shriveled fracture (RH <40 %); (3) an inverted-V trend in physicochemical properties, with non-monotonic nutrient retention peaking at RH40 %; (4) monotonic textural modification, where 10 % RH increments increased viscoelasticity/chewiness by 24.7 %/6.2 % but reduced hardness/brittleness by 5.5 %/5.6 %. Surprisingly, low RH (20 %) significantly enhanced umami constituents (163.6 % and 127.7 % increases in glutamate and aspartate, respectively) while concurrently inhibited undesirable flavor compounds (8.56 % and 32.01 % reductions in aldehydes and ketones, respectively). These findings establish RH as a critical parameter for simultaneous quality and efficiency optimization in kelp processing.

海带，一种营养丰富的海洋蔬菜，由于其水分含量异常高，需要在收获后立即脱水。虽然工业热风干燥优先考虑温度优化，相对湿度（RH）的质量调节作用仍然没有充分表征。本研究通过多尺度分析，系统研究了RH（20 - 60%）对海带干燥动力学和感官营养品质的影响。主要发现：(1)在rh40%以上，水汽运移模式由倒v型双相向s型三相转变；(2)非单调的水分迁移模式控制着细胞壁的梯度结构演变，从层状脱层（RH > 40%）到均匀收缩（RH < 40%），最终到萎缩断裂（RH < 40%）；(3)理化性质呈倒v型趋势，非单调养分保留在RH40 %时达到峰值；(4)单调织构改性，其中10% RH增量使粘弹性/咀嚼性增加24.7% / 6.2%，但硬度/脆性降低5.5% / 5.6%。令人惊讶的是，低相对湿度（20%）显著增强了鲜味成分（谷氨酸和天冬氨酸分别增加163.6%和127.7%），同时抑制了不良风味化合物（醛类和酮类分别减少8.56%和32.01%）。这些研究结果表明，相对湿度是海带加工过程中同时优化质量和效率的关键参数。

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引用次数: 0

Characterization of key aroma components of low-caffeine, high-theobromine, and high-polyphenol Camellia yungkiangensis ‘Rongjiangcha’ tea 低咖啡因、高可可碱和高多酚容江茶关键香气成分的表征

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.2025.118758

Herao Wu , Ye Cui , Ying Chen , Qingyan Ren , Zhiwen Ge , Xifu Wang , Xuemei Yang , Jiajia Meng , Meili Chen , Yinping Liao , Zhiping Chen , Meifeng Li , Jianjun Liu , Mingzhi Zhu , Taolin Chen

Camellia yungkiangensis H. T. Chang ‘Rongjiangcha’ (RJC) is a rare tea germplasm with high polyphenols, elevated theobromine, and low caffeine, yet its aroma profile remains unclear. Here, volatile metabolites from fresh leaves, black tea, and white tea of RJC and three conventional cultivars were analyzed by HS-SPME-GC-MS. A total of 1249 volatiles were identified, dominated by terpenoids and esters. Integration of relative odor activity values (rOAV >1) with OPLS-DA revealed 250 and 245 key volatile compounds in RJC black and white teas, respectively. Core compounds—geraniol (rOAV >100), β-ionone (rOAV >50), and non-8-enal (rOAV >10)—contributed to characteristic floral-fruity notes. KEGG analysis showed phenylalanine metabolism and monoterpenoid biosynthesis enriched in black tea, and sesquiterpenoid biosynthesis in white tea. Enzyme regulation (β-glucosidase, PAL) during processing was critical for aroma formation. This work elucidates volatile compound composition and metabolic pathways in RJC, offering a basis for processing optimization, product innovation, and breeding of low-caffeine teas with distinctive sensory quality.

长容茶（Camellia yongkiangensis h.t. Chang Rongjiangcha， RJC）是一种罕见的茶种质，具有高多酚、高可可碱和低咖啡因的特性，但其香气特征尚不清楚。采用HS-SPME-GC-MS分析了RJC鲜叶、红茶、白茶和3个常规品种的挥发性代谢物。共鉴定出挥发物1249种，以萜类和酯类为主。将相对气味活性值（rOAV >1）与OPLS-DA相结合，分别发现了RJC黑茶和白茶中的250种和245种关键挥发性化合物。核心化合物——香叶醇（rOAV >100）、β-ionone （rOAV >50）和非8-烯醛（rOAV >10）——构成了典型的花香果香。KEGG分析显示，红茶中苯丙氨酸代谢和单萜类生物合成富集，白茶中倍半萜类生物合成富集。加工过程中的酶调节（β-葡萄糖苷酶，PAL）对香气的形成至关重要。本研究阐明了RJC挥发性化合物的组成和代谢途径，为工艺优化、产品创新和培育具有独特感官品质的低咖啡因茶提供了依据。

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引用次数: 0

Thermally induced structural and digestive modifications of endosperm starch in whole highland barley kernels: A closer insight from in situ cell wall permeability 青稞全粒胚乳淀粉的热诱导结构和消化修饰：从原位细胞壁通透性更深入地观察

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.2025.118795

Weiwei Hu , Junchao Gu , Kai Yang , Zhiguo Zhang , Daqun Liu , Weicheng Wu

This study investigated the effects of thermal treatment (100 °C–200 °C, 5 min–50 min) on in-kernel highland barley (HB) starch at the molecular, structural, and physicochemical levels, along with the underlying digestion mechanisms. In situ observations using fluorescent dextran probes revealed variable permeability in thermally damaged kernel cells, where the composite network of the cell wall matrix and expanded starch impeded probe diffusion. Thermal processing induced the formation of dark rings and disrupted Maltese crosses, with these morphological alterations correlating with starch surface damage. Multi-scale structural analysis showed that thermal treatment reduced both the molecular weight (from 155.40 × 10⁶ to 27.15 × 10⁶ g/mol) and relative crystallinity (27.02 %–15.61 %), but increased the amylose/amylopectin ratio (0.29–0.61) and degree of gelatinisation. These changes also led to a reduction in the viscoelastic moduli (G′ and G″) of HB starch gels. Prolonged processing time exerted stronger destructive effects than shorter treatments at the same temperature. Notably, heat treatment promoted the formation of short-range ordered structures and enhanced entanglement between cell wall fibres and gelatinised starch, thereby converting rapidly digestible starch into slowly digestible starch. The 150-25-HBS and 150-50-HBS samples exhibited the lowest equilibrium digestibility (C_∞, 84.39 ± 2.6 % and 82.73 ± 0.19 %, respectively). These findings offer valuable insights for the design of HB-based products with improved slow-digesting properties.

本研究研究了热处理（100°C - 200°C, 5 min - 50 min）在分子、结构和物理化学水平上对青稞（HB）淀粉的影响，以及潜在的消化机制。荧光葡聚糖探针的原位观察显示，在热损伤的核细胞中，细胞壁基质和膨胀淀粉的复合网络阻碍了探针的扩散。热加工诱导了暗环的形成和马耳他杂交的破坏，这些形态变化与淀粉表面损伤有关。多尺度结构分析表明，热处理降低了分子量（从155.40 × 106降至27.15 × 106 g/mol）和相对结晶度（27.02% - 15.61%），提高了直链淀粉/支链淀粉比（0.29-0.61）和糊化度。这些变化也导致HB淀粉凝胶的粘弹性模量（G '和G″）的降低。在相同温度下，延长处理时间比缩短处理时间具有更强的破坏作用。值得注意的是，热处理促进了近程有序结构的形成，增强了细胞壁纤维和糊化淀粉之间的缠结，从而将快速消化的淀粉转化为缓慢消化的淀粉。150-25-HBS和150-50-HBS的平衡消化率最低（C∞分别为84.39±2.6%和82.73±0.19%）。这些发现为设计具有改进的慢消化特性的hb基产品提供了有价值的见解。

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引用次数: 0

Effects of two types of gellan gum on the properties of fish gelatin films and their application in fish meat preservation 两种结冷胶对鱼明胶薄膜性能的影响及其在鱼肉保鲜中的应用

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.2025.118838

Long Cheng , Xiao-Mei Sha , Hao Wang , Shen-Yang Qi , Peng Zhang , Zong-Cai Tu , Shan Shan

Fish gelatin-gellan gum (FG-GG) composite films were prepared by blending 6 % (w/v) FG with 0.02–0.08 % (w/v) low-acyl (LAGG) or high-acyl gellan gum (HAGG), respectively. Results showed that 0.06 % LAGG and 0.06 % HAGG increased the tensile strength of the composite films by 68.5 % and 65.7 %, respectively. When their addition amounts were increased to 0.08 %, the moisture content (15.66 % for LAGG, 14.63 % for HAGG) and water vapor permeability (WVP, 0.38 for LAGG, 0.34 for HAGG, g·mm/(m²·h·kPa)) of the composite films reached the minimum values, and the oxygen transmission rate (OTR) decreased by 41.6 % and 44.3 %, respectively, compared with pure FG films. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) confirmed that LAGG and HAGG improved the film properties by regulating the microstructure. In the fish meat preservation experiment, the values of thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and total viable count (TVC) in the 0.08 % HAGG group were 12.95 %, 8.12 % and 9.88 % lower than those in the pure FG film group, respectively, showing the best preservation effect. In conclusion, FG-GG films exhibit excellent comprehensive performance and have the potential to be a new alternative to conventional food preservation films.

将6% (w/v) FG与0.02 - 0.08% （w/v）低酰基（LAGG）或高酰基结冷胶（HAGG）分别共混，制备了鱼明胶-结冷胶（FG- gg）复合薄膜。结果表明，0.06% LAGG和0.06% HAGG分别使复合膜的拉伸强度提高了68.5%和65.7%。当它们的添加量增加到0.08%时，复合膜的含水率（LAGG为15.66%，HAGG为14.63%）和水蒸气渗透率（WVP， LAGG为0.38，HAGG为0.34,g·mm/(m2·h·kPa)）达到最小值，氧透过率（OTR）分别比纯FG膜降低41.6%和44.3%。傅里叶变换红外光谱（FTIR）、x射线衍射（XRD）和扫描电镜（SEM）证实LAGG和HAGG通过调节微观结构改善了薄膜的性能。在鱼肉保鲜实验中，0.08% HAGG组硫代巴比妥酸活性物质（TBARS）、总挥发性碱性氮（TVB-N）和总活菌数（TVC）分别比纯FG膜组低12.95%、8.12%和9.88%，保鲜效果最好。综上所述，FG-GG薄膜具有优异的综合性能，有潜力成为传统食品保鲜膜的新替代品。

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引用次数: 0

The combined effects of shading and melatonin on multi-scale starch structure and cookie-making quality of wheat 遮光和褪黑素对小麦多尺度淀粉结构和饼干品质的联合影响

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.2025.118791

Hongkun Yang , Ting Wei , Zhiqiang Shi , Xiulan Huang , Gaoqiong Fan

The texture of cookies is intrinsically linked to the structural features of starch macromolecules, which deteriorate under shade stress. The mechanism through which exogenous melatonin affects the cookie texture of wheat after shading remains unclear. Here, field experiments evaluated the effects of exogenous melatonin on multi-scale starch structure and its relationship with cookie texture of wheat subjected to pre- or post-anthesis shading. Shading reduced amylose and starch contents, narrowed the molecular weight distribution, lowered the amylopectin long-chain proportion, and decreased the crystallinity and cookie spread ratio. Under shading, melatonin reduced starch and crystallinity but increased the protein and amylopectin contents, amylopectin B2 chain proportion, and size dispersion index. Consequently, melatonin partially reversed the adverse effects of shading on peak viscosity and reduced cookie hardness by 19.8–22.4 %. Lower amylose content coupled with a higher proportion of amylopectin B2 chains increased starch viscosity, leading to reduced cookie hardness via the formation of a softer gel. Our results demonstrate that melatonin partially reversed the adverse effects of shading on starch structure by modifying the amylopectin B2 chains, broadening starch granule heterogeneity, enhancing ordered structures, and improving peak viscosity. These findings aid in the design starch structures for desirable cookie texture under global dimming.

饼干的质地与淀粉大分子的结构特征有着内在的联系，而淀粉大分子在阴影胁迫下会变质。外源褪黑素影响遮光后小麦饼干质地的机制尚不清楚。本研究通过田间试验评估了外源褪黑素对花前或花后遮光小麦多尺度淀粉结构的影响及其与饼干质地的关系。遮荫降低了直链淀粉和淀粉含量，缩小了分子量分布，降低了支链淀粉长链比例，降低了结晶度和饼干铺开率。在遮荫条件下，褪黑素降低了淀粉和结晶度，但增加了蛋白质和支链淀粉含量、支链淀粉B2链比例和大小分散指数。因此，褪黑素部分逆转了遮光对峰值粘度的不利影响，并使饼干硬度降低了19.8 - 22.4%。较低的直链淀粉含量加上较高比例的支链淀粉B2链增加了淀粉粘度，通过形成较软的凝胶导致饼干硬度降低。我们的研究结果表明，褪黑素通过改变支链淀粉B2链、扩大淀粉颗粒异质性、增强有序结构和提高峰值粘度，部分逆转了遮光对淀粉结构的不利影响。这些发现有助于在全局调光下设计理想的饼干质地的淀粉结构。

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引用次数: 0

Feature selection-driven machine learning for parallel species authentication and adulteration quantification in commercial dairy products via Raman fingerprints 基于拉曼指纹特征选择驱动的机器学习在商业乳制品中平行物种认证和掺假量化

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.2025.118839

Yaju Zhao , Xiaofeng Ni , Minmin Tang

The rising demand for premium non-cow dairy products has intensified the need for robust adulteration detection methods to ensure product authenticity and consumer safety. This study introduces a feature selection-driven machine learning (ML) framework integrating Raman spectroscopy for parallel species authentication and adulteration quantification in commercial dairy products. Raman fingerprints of milk and yogurt samples from cow, buffalo, yak, and goat were analyzed to identify matrix-agnostic biomarkers. Feature selection via Chi-square analysis enabled the identification of nine discriminative features, including four conserved biomarkers capable of effectively differentiating species origins across product matrices. Various ML classifiers were evaluated for their ability to classify dairy products, with Random Forest Classifier demonstrating superior accuracy in species identification (>96 % accuracy). The analysis also uncovered conserved features that serve as robust indicators of species origin and fermentation processes. Furthermore, regression models successfully quantified cow milk adulteration levels in buffalo/goat milk, with Gaussian-weighted k-nearest neighbor regression demonstrating superior performance (test set R² = 0.950/0.918, RMSE = 0.076/0.100). This work presents a scalable Raman-ML pipeline for dairy authentication, addressing critical gaps in cross-matrix generalizability and providing a rapid, non-destructive solution for industrial quality control.

对优质非奶牛乳制品的需求不断增长，加强了对强大的掺假检测方法的需求，以确保产品的真实性和消费者的安全。本研究引入了一种特征选择驱动的机器学习（ML）框架，将拉曼光谱集成到商业乳制品的平行物种认证和掺假定量中。分析了奶牛、水牛、牦牛和山羊的牛奶和酸奶样品的拉曼指纹图谱，以确定与基质无关的生物标志物。通过卡方分析进行特征选择，鉴定出9个判别特征，其中包括4个保守的生物标志物，能够有效区分产品矩阵中的物种起源。各种ML分类器对乳制品分类的能力进行了评估，随机森林分类器在物种识别方面表现出卓越的准确性（>； 96%的准确率）。该分析还揭示了作为物种起源和发酵过程稳健指标的保守特征。此外，回归模型成功量化了牛奶/羊奶中的牛奶掺假水平，其中高斯加权k近邻回归表现出优异的性能（检验集R2 = 0.950/0.918, RMSE = 0.076/0.100）。这项工作提出了一个可扩展的拉曼- ml管道，用于乳制品认证，解决了跨矩阵泛化的关键差距，并为工业质量控制提供了一个快速、非破坏性的解决方案。

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引用次数: 0

Multifunctional bigels from beeswax and sesbania gum–gelatin: Toward natural fat replacement 从蜂蜡和田葵胶-明胶中提取的多功能凝胶：走向天然脂肪替代品

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.2025.118796

Xia Liu , Yanli Ma , Le Wang , Wei Liu , Jianteng Wei , Chao Zhang , Yu Zhang , Weiting Wang

Bigels structured from beeswax–linseed oil oleogels and gelatin–sesbania gum (SG) hydrogels were developed as potential animal fat replacers. To this end, beeswax (6–10 %) and SG (2–4 %) concentrations were systematically varied, with bigels prepared by combining oleogel and hydrogel phases at a 1:1 ratio. Stability, microstructure, rheological properties, and performance in meat patties were evaluated. Results showed that beeswax concentrations below 6 % caused phase separation, while ≥6 % formed robust crystalline networks that entrapped oil and maintained integrity for at least 90 days. Confocal microscopy demonstrated a transition from bicontinuous to oil-in-water morphologies with increasing crystallization density, reflecting the complementary structuring roles of the oleogel and hydrogel phases. Rheological analyses showed that bigels with 3 % SG and 10 % beeswax (BW10-SG3) exhibited the most balanced viscoelastic performance, combining elasticity, flexibility, and shear resistance, whereas insufficient SG (2 %) produced fragile matrices and excessive SG (4 %) induced brittleness unless counterbalanced by high crystallization. When applied in meat patties, BW10-SG3 effectively replaced pork backfat without compromising hardness, springiness, or cohesiveness, and achieved comparable sensory acceptability. These findings establish beeswax–linseed oil and gelatin–SG bigels as promising, scalable fat substitutes with strong functional and sensory performance, supporting their application in next-generation healthier meat products.

研究了蜂蜡-亚麻籽油凝胶和明胶-田葵胶（SG）水凝胶结构的凝胶作为潜在的动物脂肪替代品。为此，系统地改变蜂蜡（6 - 10%）和SG（2 - 4%）的浓度，并将油凝胶和水凝胶相以1:1的比例混合制备bigels。对肉饼的稳定性、微观结构、流变性能和性能进行了评价。结果表明，蜂蜡浓度低于6%会导致相分离，而≥6%的蜂蜡会形成坚固的结晶网络，这些网络可以包裹油并保持完整性至少90天。共聚焦显微镜显示，随着结晶密度的增加，从双连续形态转变为水包油形态，反映了油凝胶和水凝胶相的互补结构作用。流变学分析表明，含有3% SG和10%蜂蜡（BW10-SG3）的凝胶具有最平衡的粘弹性性能，结合了弹性、柔韧性和抗剪切性，而SG不足（2%）会产生脆性基质，SG过多（4%）会导致脆性，除非通过高结晶来平衡。当应用于肉饼时，BW10-SG3有效地取代了猪肉背膘，而不影响硬度、弹性或黏结性，并达到了相当的感官可接受性。这些发现表明蜂蜡-亚麻籽油和明胶- sg凝胶是有前景的、可扩展的脂肪替代品，具有强大的功能和感官性能，支持它们在下一代健康肉制品中的应用。

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引用次数: 0

Novel polysaccharide/polysaccharide complex microgels stabilized HIPEs formed by carboxymethyl tamarind seed polysaccharide and chitosan for improved stability and bioaccessibility of curcumin 新型多糖/多糖复合物微凝胶稳定了羧甲基罗望子多糖和壳聚糖形成的HIPEs，提高了姜黄素的稳定性和生物可及性

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.2025.118807

Fusheng Sun , Chuanxin Pan , Xinru Zhang , Yuanman Liang , Weiyu Shen , Yantao Liu , Duoxia Xu , Nan Yang

In this work, Pickering emulsions, stabilized with carboxymethyl tamarind seed polysaccharide/chitosan (CMTSP/CS) complex microgels, were formulated with oil-phase ratios of 60 % and 80 % and encapsulating curcumin. The stability and in vitro digestive characteristics were systematically investigated. High internal phase emulsions (HIPEs) with 80 % oil phase demonstrated superior storage stability and improved oxidative stability. SAOS and LAOS analysis further revealed that the HIPEs stabilized by CMTSP/CS complex microgels at 1:1 ratio exhibited the highest viscoelastic property and greatest deformation resistance. Increasing the mass ratio of CMTSP to CS from 1:5 to 1:1 formed a more stable interfacial film of emulsion droplets with superior viscoelastic properties, resulting in higher centrifugal resistance and thermal stability. The Pickering emulsion (particularly HIPEs at 1:1) showed reduced curcumin degradation and higher retention rates. Lipid digestion kinetics revealed that the HIPEs at 1:1 achieved maximal free fatty acid release and the highest curcumin bioaccessibility. The system exhibited an increased electrostatic repulsion and highest viscoelastic film properties, which effectively mitigated oil droplet aggregation. It facilitated the release of free fatty acids and promoted the formation of additional mixed micelles, thereby improving the bioaccessibility of curcumin.

以羧甲基罗望子多糖/壳聚糖（CMTSP/CS）复合微凝胶为稳定剂，油相比分别为60%和80%，包封姜黄素，制备了皮pickering乳状液。系统地研究了其稳定性和体外消化特性。油相含量为80%的高内相乳剂（HIPEs）具有较好的储存稳定性和氧化稳定性。SAOS和LAOS分析进一步表明，CMTSP/CS复合微凝胶以1:1的比例稳定的HIPEs具有最高的粘弹性和最大的抗变形能力。将CMTSP与CS的质量比从1:5提高到1:1，形成了更稳定的乳液液滴界面膜，具有优异的粘弹性，离心阻力和热稳定性更高。皮克林乳剂（特别是1:1的HIPEs）显示姜黄素降解减少，保留率更高。脂质消化动力学表明，1:1的HIPEs可获得最大的游离脂肪酸释放量和最高的姜黄素生物可及性。该体系具有较高的静电斥力和较高的粘弹性膜性能，有效地减缓了油滴聚集。它促进了游离脂肪酸的释放，促进了额外混合胶束的形成，从而提高了姜黄素的生物可及性。

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引用次数: 0

Interpretable multi-machine learning model for grading chicken wooden breast: Integrating physicochemical analysis and SHAP-driven feature importance 可解释的多机器学习鸡胸肉分级模型：融合理化分析和形状驱动特征重要性

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.2025.118799

Hui Lu , Laixue Ni , Xiangli Chen , Xiaodong Zhu , Cong Yao , Lin An , Yunguo Liu , Dacheng Kang

Regarding the issue of wooden breast in chicken meat within the poultry industry, this study systematically assessed the quality differences across varying degrees of wooden breast using multi-index analysis. The evaluation encompassed parameters such as pH, color attributes, water-holding capacity, textural characteristics, and electronic nose data. Additionally, a collaborative strategy involving machine learning models was proposed to construct an effective classification model. The breast meat samples from Kebao white feather broilers were selected and graded as four groups based on tactile and visual criteria: Normal Breast Meat (NB), Mild Wooden Breast (LWB), Moderate Wooden Breast (MWB), and Severe Wooden Breast (SWB). The quality indicators were changed with the degree of wooden breasts (P < 0.05). Among the machine learning models, the BP-ANN model exhibited the highest performance with a classification accuracy of 95.83 %, outperforming SVM (91.67 %) and PLS-DA (87.50 %) models. Through Shapley Additive Explanations (SHAP)-based explainability analysis, in the group of SWB, gumminess and chewiness emerged as dominant factors, which were associated with reduced processing performance due to myofibrillar densification and structural reorganization. The present study focuses on developing rapid detection and grading technologies for chicken wooden breast, providing a theoretical foundation and technical support for its rapid identification and quality control.

针对家禽业中鸡肉的木鸡胸肉问题，本研究采用多指标分析方法，系统评价了不同程度木鸡胸肉的质量差异。评估包括pH值、颜色属性、保水能力、质地特征和电子鼻数据等参数。此外，提出了一种涉及机器学习模型的协同策略来构建有效的分类模型。选取科宝白羽肉鸡的胸肉样品，根据触觉和视觉标准分为4组：正常胸肉（NB）、轻度木胸肉（LWB）、中度木胸肉（MWB）和重度木胸肉（SWB）。质量指标随木胸程度的变化而变化（P < 0.05）。在机器学习模型中，BP-ANN模型表现出最高的分类准确率，达到95.83%，优于SVM（91.67%）和PLS-DA（87.50%）模型。通过Shapley Additive Explanations （SHAP）的可解释性分析，在SWB组中，粘稠性和咀嚼性是主要因素，它们与肌纤维致密化和结构重组导致的加工性能降低有关。本研究的重点是开发鸡木胸肉的快速检测分级技术，为其快速鉴定和质量控制提供理论基础和技术支持。

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引用次数: 0