LWT - Food Science and Technology最新文献

英文中文

Different thermal processing techniques enhance bioactive compounds, digestibility of Gastrodia elata during in vitro digestion by altering cellular structure and cell wall polysaccharides 不同的热处理工艺通过改变天麻的细胞结构和细胞壁多糖，提高了天麻体外消化过程中生物活性物质的消化率

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119052

Yunshi Ran , Lihui Zhang , Dahui Liu , Qiyong Jiang , Qing Sun

Steaming is a key traditional processing method for Gastrodia elata to enhance its bioactivity. This study investigated the effects of four thermal processing methods (atmospheric steaming (AS), boiling (CB), and high-pressure steaming (HPS: 60/100 kPa) on the bioactive compounds, digestibility of G. elata during in vitro digestion, cellular structure. HPS-100 (5 min) optimally preserved antioxidant capacity, demonstrating 761.82 ± 30.98 mg/100g parishin E (PE) through pressure-accelerated inactivation of β-Glucanase. Microstructural analysis by light microscopy (LM) and transmission electron microscopy (TEM) revealed HPS-induced cell wall swelling and middle lamella dissolution, while polysaccharide profiling showed water-soluble pectin (WSP) increased 2.4-fold (P < 0.05), correlating strongly with bioactive release. During in vitro digestion, antioxidant activity declined sequentially (oral > gastric > intestinal), yet HPS samples maintained superiority due to matrix encapsulation of thermostable compounds. Acetylcholinesterase inhibition peaked in oral phase via α-amylase bioactivation but decreased 68 % intestinally. Crucially, HPS-100 enhanced digestive stability by forming heat-induced protective molecular assemblies resistant to pH and enzymatic degradation. These results demonstrate pressurized steam processing maximizes functional integrity of G. elata by restructuring cell walls and optimizing bioactive accessibility.

蒸煮是天麻提高生物活性的重要传统加工方法。研究了常压蒸煮（AS）、沸煮（CB）和高压蒸煮（HPS: 60/100 kPa）四种热加工方法对黄颡鱼体外消化过程中生物活性成分、消化率和细胞结构的影响。HPS-100（5分钟）通过压力加速失活β-葡聚糖酶，显示出761.82±30.98 mg/100g parishin E （PE）。光镜（LM）和透射电镜（TEM）显微结构分析显示hps诱导细胞壁肿胀和中间片层溶解，多糖谱分析显示水溶性果胶（WSP）增加2.4倍（P < 0.05），与生物活性释放密切相关。在体外消化过程中，抗氧化活性依次下降（口服；胃；肠），但由于耐热化合物的基质包封，HPS样品保持了优势。通过α-淀粉酶生物活化，乙酰胆碱酯酶抑制在口服期达到峰值，但在肠内降低68%。关键是，HPS-100通过形成热诱导的抗pH和酶降解的保护性分子组装来增强消化稳定性。这些结果表明，加压蒸汽处理通过重组细胞壁和优化生物活性可及性，最大限度地提高了龙舌兰的功能完整性。

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引用次数: 0

Multi-omics joint analysis of biofilm formation in kefir-derived mixed strains 克菲尔衍生混合菌株生物膜形成的多组学联合分析

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119024

Zhiying Zhang, Changkang Xu, Yuejiao Yang, Puyu Li, Chengcheng Guo, Ying Bai

The mechanism underlying extracellular matrix formation in kefir grains remains poorly understood. Since biofilms constitute the structural foundation of this extracellular matrix, the present study explored the molecular mechanisms governing the formation of kefir-derived mixed-species biofilms. A co-culture system was established using one strain each of lactic acid bacteria, yeast, and acetic acid bacteria. These microbes were previously isolated from kefir and selected for their strong biofilm-forming capabilities. Samples were collected at different time points during cultivation for metabolomic and metatranscriptomic analysis. The results showed that at 4 h, during the initial stage of biofilm formation, microbial metabolic activity was at its peak, with most metabolic energy directed toward cell proliferation and signal transduction. At 8 h, the biofilm had reached a state of relative maturity, and metabolic energy was primarily allocated to biofilm formation and matrix construction. This phase was characterized by the downregulation of key metabolic pathways, such as the tricarboxylic acid cycle, and a synchronous downregulation of over 90 % of genes associated with metabolism. At 12 h, the biofilm transitioned into a steady-state maintenance and disassembly initiation phase. During this period, the expression levels of most genes stabilized, and fluctuations in certain metabolite levels were associated with a decline in biofilm biomass. In the mixed-strain system, when the concentration of autoinducer-2 reached threshold levels, this molecule was detected by microbial cells, triggering the activation or repression of various genes. The enzymes encoded by these genes modulated intracellular metabolic pathways, leading to changes in downstream metabolite concentrations and ultimately affecting biofilm formation.

胞外基质在开菲尔颗粒中形成的机制尚不清楚。由于生物膜是这种细胞外基质的结构基础，本研究探索了kefir衍生的混合物种生物膜形成的分子机制。乳酸菌、酵母菌和乙酸菌各1株建立了共培养体系。这些微生物先前从开菲尔中分离出来，并因其强大的生物膜形成能力而被选中。在培养过程中的不同时间点收集样本进行代谢组学和亚转录组学分析。结果表明，在生物膜形成初期的4 h，微生物代谢活动达到顶峰，大部分代谢能量用于细胞增殖和信号转导。8 h时，生物膜已达到相对成熟状态，代谢能量主要分配给生物膜的形成和基质的构建。这一阶段的特征是关键代谢途径（如三羧酸循环）下调，超过90%的代谢相关基因同步下调。12 h时，生物膜进入稳态维持和分解起始阶段。在此期间，大多数基因的表达水平趋于稳定，某些代谢物水平的波动与生物膜生物量的下降有关。在混合菌株体系中，当自诱导剂-2的浓度达到阈值水平时，该分子被微生物细胞检测到，触发各种基因的激活或抑制。这些基因编码的酶调节细胞内代谢途径，导致下游代谢物浓度的变化，最终影响生物膜的形成。

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引用次数: 0

Corrigendum to “Modified GC-FID analysis and high-resolution quantification of mono- and di-saccharides in processed food products” [LWT 223 (2025) 117722] “加工食品中单糖和双糖的改进气相色谱- fid分析和高分辨率定量”的勘误表[LWT 223 (2025) 117722]

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119033

Md Atiqual Islam , Dong-Ho Seo , Bruce R. Hamaker , Sang-Ho Yoo

引用次数: 0

Corrigendum to article titled “Changes of microbial community diversity and flavor substances during fermentation of Bashang Suancai in different months” [LWT (2025) 238 118862] “不同月份八上酸菜发酵过程中微生物群落多样性和风味物质的变化”文章的勘误表[LWT (2025) 238 118862]

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2025.118988

Yuan Liu , Zhiyu Yan , Jiachen Chen , Jian Wang , Weihai Xing , Yali Huang , Chunheng Dai , Peng Dong , Dongjie Wang , Yingqi Peng , Xiao Zhao , Xinru Guo , Lin Yuan , Pengyun Li , Jinsheng Liu

引用次数: 0

Short-chain polypeptides modulate ice crystallization to enhance cryoprotection of Saurida tumbil-derived fish balls 短链多肽调控冰结晶，增强大鲵鱼丸的低温保护作用

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119031

Yier Xu, Xiaoming Guo, Liqing Zhao, Haolan Ma, Ling Zhang, Fanghui Fan

Short-chain polypeptides (SCPs) derived from bovine skin were investigated as natural antifreeze in Saurida tumbil-derived fish balls (STFB) during frozen storage. SCPs can inhibit ice crystal growth, reducing surface cracking of STFB at −20 °C. An optimal addition of 10.0 g/kg lowered cooking loss by 10.8 % compared with 20.0 g/kg-added samples. It maintained springiness (8.5 % reduction), and stabilized color (11.8 % b∗ reduction) compared with none SCPs-added samples, reflecting balanced texture and palatability. Rheological results showed that increasing SCPs decreased G′, G″, and η∗, indicating partial loosening of the gel network due to disruption of protein-protein hydrophobic interactions and disulfide bonds, with enhanced frequency dependence. Excess SCPs (≥15.0 g/kg) could weaken the gel network by competing with protein-protein hydrophobic interactions and disulfide bonds, as inferred from reductions in G′, G″, K_f, and G′₀, leading to increased n′. LF-NMR analysis showed that SCPs promote the migration of bound water to immobilized states in STFB by competitively binding hydrophilic sites, evidenced by rightward T₂₁ shifts and reduced A₂₁ proportions, while mitigating ice crystal-induced mechanical damage and bound water loss during frozen storage through adsorption-inhibition and thermal hysteresis mechanisms. Therefore, SCPs represent an effective cryoprotectant for surimi products with high sensory neutrality.

从牛皮肤中提取的短链多肽（SCPs）作为天然防冻剂，在瘤胃Saurida - tumbil-derived鱼丸（STFB）中进行了冷冻贮藏研究。SCPs可以抑制冰晶生长，减少STFB在- 20℃时的表面开裂。与添加量为20.0 g/kg的样品相比，最佳添加量为10.0 g/kg的样品蒸煮损失降低了10.8%。与未添加scp的样品相比，它保持了弹性（减少8.5%）和稳定的颜色（减少11.8% b *），反映了平衡的质地和适口性。流变学结果表明，增加的scp降低了G′，G″和η∗，表明由于蛋白质-蛋白质疏水相互作用和二硫键的破坏，凝胶网络部分松动，并且频率依赖性增强。从g ‘、g″、Kf和g ’ 0的减少可以推断，过量的scp（≥15.0 g/kg）会通过与蛋白质-蛋白质疏水相互作用和二硫键的竞争来削弱凝胶网络，导致n '增加。LF-NMR分析表明，scp通过竞争性结合亲水位点促进STFB中结合水向固定态迁移，表现为T21向右移动和A21比例降低，同时通过吸附抑制和热滞后机制减轻冰晶引起的机械损伤和冷冻储存过程中的结合水损失。因此，scp是一种具有高度感官中性的鱼糜产品的有效冷冻保护剂。

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引用次数: 0

Synergistic inhibition of Listeria monocytogenes biofilms by Nisin and Licochalcone A Nisin和Licochalcone A对单核增生李斯特菌生物膜的协同抑制作用

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.118996

Wei Yu , Lili Wei , Yuanyuan Liu , Jinqi Guo , Xiangru Wang , Yubo Wang , Jiage Ma , Fanna Qu

This study evaluated the synergistic antibacterial and antibiofilm effects of Nisin and Licochalcone A (LCA) against Listeria monocytogenes ATCC 19114 and CMCC 8605. Minimum inhibitory concentration (MIC) and fractional inhibitory concentration index (FICI) were determined, along with biofilm quantification, microscopic observations, gene expression analysis, and an application test on cantaloupe peel. The combination showed strong synergy, with FICI values of 0.375 for both strains, and significantly inhibited bacterial growth. Meanwhile, the combined treatment successfully inhibited biofilm formation and eradicated existing biofilms, as verified through crystal violet staining. Scanning electron microscopy and confocal scanning laser microscopy enabled visualization of the destruction of established L. monocytogenes biofilms by Nisin and LCA individually or combined. The combined treatment significantly reduced cell membrane integrity, biofilm metabolic activity, and EPS production (P < 0.05). Furthermore, it modulated the expression of genes related to flagella, quorum sensing, EPS synthesis, and virulence. Practical application showed that Nisin + LCA significantly decreased biofilm on cantaloupe peel. To summarize, the combination of Nisin and LCA demonstrated great potential for reducing and controlling the L. monocytogenes contamination within the food industry.

本研究评价了Nisin和Licochalcone A （LCA）对单核增生李斯特菌ATCC 19114和CMCC 8605的协同抗菌和抗生物膜作用。测定了最小抑制浓度（MIC）和分数抑制浓度指数（FICI），并进行了生物膜定量、显微镜观察、基因表达分析和哈密瓜皮的应用试验。两菌株的FICI值均为0.375，具有较强的协同作用，并能显著抑制细菌生长。同时，通过结晶紫染色证实，联合处理成功地抑制了生物膜的形成，并根除了已有的生物膜。扫描电子显微镜和共聚焦扫描激光显微镜可以可视化Nisin和LCA单独或联合对单核增生乳杆菌生物膜的破坏。联合处理显著降低了细胞膜完整性、生物膜代谢活性和EPS产量（P < 0.05）。此外，它还调节了鞭毛、群体感应、EPS合成和毒力相关基因的表达。实际应用表明，Nisin + LCA能显著降低哈密瓜皮上的生物膜。综上所述，Nisin和LCA的联合使用在减少和控制食品工业中单核增生乳杆菌污染方面具有很大的潜力。

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引用次数: 0

Preparation and characterization of Pleurotus eryngii polysaccharides/hyperbranched poly-L-lysine composite film and its application in cherry preservation 杏鲍菇多糖/超支化聚l -赖氨酸复合膜的制备、表征及其在樱桃保鲜中的应用

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119029

Jianrui Sun, Li Tong, Ruirui Ren, Jiaqi Fan, Huanyun Ding, Dahong Wang, Shaobin Gu

In this study, Pleurotus eryngii polysaccharides (PEP)-hyperbranched poly-L-lysine (HBPL) composite film was prepared, and its physicochemical and functional properties were characterized. Subsequently, cherries were selected as the model system to evaluate the preservation efficacy of the composite film. By monitoring changes in key physical and chemical parameters as well as enzymatic activities during storage, the postharvest preservation effects of the PEP-HBPL film on fruits were assessed. The results indicated that the PEP-HBPL composite film exhibited excellent mechanical strength, flexibility, favorable surface morphology, antibacterial activity, and significant antioxidant activity. Application of the PEP-HBPL film effectively mitigated weight loss and fruit softening, reduced the degradation of titratable acidity, ascorbic acid, and total phenols, and suppressed the accumulation of total soluble solids and malondialdehyde in cherries. Furthermore, the composite film enhanced the activities of superoxide dismutase, catalase, and peroxidase, while simultaneously inhibiting the rise in polyphenol oxidase activity. In conclusion, these findings demonstrated that the PEP-HBPL composite film could effectively extend the postharvest shelf life of cherries, underscoring its promising potential as an active fruit packaging material.

本研究制备了杏鲍菇多糖(PEP)-超支化聚l -赖氨酸（HBPL）复合膜，并对其理化性质和功能特性进行了表征。随后，以樱桃为模型体系，评价复合膜的保鲜效果。通过监测贮藏过程中关键理化参数和酶活性的变化，评价PEP-HBPL膜对果实的采后保鲜效果。结果表明，PEP-HBPL复合膜具有优异的机械强度、柔韧性、良好的表面形貌、抗菌活性和显著的抗氧化活性。PEP-HBPL膜的应用有效地减轻了樱桃的失重和果实软化，减少了可滴定酸、抗坏血酸和总酚的降解，抑制了樱桃中总可溶性固形物和丙二醛的积累。此外，复合膜提高了超氧化物歧化酶、过氧化氢酶和过氧化物酶的活性，同时抑制了多酚氧化酶活性的上升。综上所述，PEP-HBPL复合膜可以有效延长樱桃采后的货架期，是一种很有潜力的活性水果包装材料。

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引用次数: 0

Heat-treated Mucuna pruriens enhances matrix structure and nutritional quality in hybrid beef patties 热处理后的黏液能改善杂交牛肉饼的基质结构和营养品质

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119021

Riko Nagatsuka, Takako Koriyama

Hybrid meat has been adopted to reduce environmental impacts while maintaining consumer familiarity in response to the growing demand for sustainable food systems. Despite its potential, the functional behavior of heat-treated Mucuna pruriens in meat matrices remains poorly understood. This study evaluated heat-treated M. pruriens paste as a functional ingredient in hybrid beef patties. Moist heating at 90 °C for 16 h reduced the L-3,4-dihydroxyphenylalanine content in Mucuna paste to less than one-tenth of the original level and induced starch gelatinization and protein denaturation. Increasing Mucuna substitution decreased cooking loss (from 0.30 to 0.13 g/g) and increased moisture retention (from 59.1 to 66.6 g/100 g) in patties. Protein content was largely maintained across formulations (14.5–19.7 g/100 g). Patty hardness decreased (from 7.3 to 1.6 N) with increasing substitution, and microscopic observations revealed denser starch–protein matrices with fewer voids. Differential scanning calorimetry showed overlapping starch–protein thermal transitions between 61 and 87 °C. Mucuna incorporation also reduced fat content (from 16.5 to 3.1 g/100 g) and caloric density (from 268 to 157 kcal/100 g). Sensory evaluation indicated no differences in acceptability up to 50 g/100 g substitution. These results demonstrate that heat-treated M. pruriens improves hydration and nutritional quality in hybrid systems.

采用杂交肉是为了减少对环境的影响，同时保持消费者的熟悉度，以应对对可持续粮食系统日益增长的需求。尽管它的潜力，在肉类基质中热处理的粘虫的功能行为仍然知之甚少。本研究评价了热处理的牛肉饼膏作为杂交牛肉饼的功能性成分。90℃湿加热16 h，使黏液中l -3,4-二羟基苯丙氨酸含量降至原来的十分之一以下，并诱导淀粉糊化和蛋白质变性。增加黏液替代减少了肉饼的蒸煮损失（从0.30 g/g降至0.13 g/g），并增加了水分保持率（从59.1 g/100 g降至66.6 g/100 g）。不同配方的蛋白质含量基本保持不变（14.5-19.7 g/100 g）。随着取代量的增加，肉饼硬度从7.3 N下降到1.6 N，显微观察显示淀粉-蛋白质基质密度更大，空隙更少。差示扫描量热法显示淀粉-蛋白质在61 ~ 87℃之间有重叠的热转变。加入黏液也降低了脂肪含量（从16.5克/100克降至3.1克）和热量密度（从268千卡/100克降至157千卡/100克）。感官评价表明，在50克/100克替代量下，可接受性没有差异。这些结果表明，热处理的金黄色分枝杆菌提高了杂交体系的水化和营养品质。

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引用次数: 0

A phage powder for postharvest biocontrol of brown blotch disease in mushrooms caused by Pseudomonas tolaasii 蘑菇褐斑病采后生物防治用噬菌体粉剂

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119032

Minkyoung Kim, Yoonjee Chang

Pseudomonas tolaasii, the causative agent of brown blotch disease in Agaricus bisporus, has been shown to cause significant postharvest losses through surface browning and quality degradation. To address this issue, we developed a freeze-dried bacteriophage (phage) powder formulation containing the newly isolated MKPT02 phage, which exhibits strong lytic activity and has high host specificity against P. tolaasii. This formulation incorporates sucrose and whey protein isolate (WPI) as cryo- and matrix-protectants to preserve phage viability under ambient conditions. Moreover, the optimized composition of 5% (w/v) sucrose and 4% (w/v) WPI maintained high phage titers with low water activity and minimal caking after 4 weeks of storage at 25°C. When applied to mushrooms, the phage powder reduced brown blotch symptoms by effectively suppressing the activity of the pathogen. The present study is the first to report a solid-state phage powder specifically designed to control brown blotch disease in A. bisporus, providing a practical alternative to conventional liquid-based treatments. Its long-term stability, scalability, and efficacy without refrigeration suggest its potential for commercial use in mushroom production and distribution. Furthermore, this technology represents a residue-free, sustainable approach to the biological control of P. tolaasii, contributing to postharvest quality preservation and advances in eco-friendly food packaging.

托拉假单胞菌是双孢蘑菇褐斑病的病原体，已被证明通过表面褐变和品质退化造成重大的采后损失。为了解决这一问题，我们开发了一种含有新分离的MKPT02噬菌体的冻干噬菌体（噬菌体）粉末制剂，该噬菌体具有很强的裂解活性，对托拉asii有很高的宿主特异性。该配方包含蔗糖和乳清分离蛋白（WPI）作为低温和基质保护剂，以保持噬菌体在环境条件下的生存能力。此外，优化后的5% （w/v）蔗糖和4% (w/v) WPI在25°C下保存4周后，噬菌体滴度高，水分活性低，结块最小。当应用于蘑菇时，噬菌体粉末通过有效抑制病原体的活性来减少褐色斑点症状。目前的研究首次报道了一种专门用于控制双孢酵母褐斑病的固态噬菌体粉末，为传统的液体治疗提供了一种实用的替代方案。它的长期稳定性、可扩展性和无需冷藏的功效表明，它在蘑菇生产和分销方面具有潜在的商业用途。此外，这项技术代表了一种无残留、可持续的方法来生物控制托拉氏霉病，有助于收获后的质量保存和环保食品包装的进步。

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引用次数: 0

Corrigendum to “Chemical composition and techno-functional properties of grape seed proteins of Vitis vinifera L. grown in warm climates regions” [LWT - Food Science and Technology 230 (2025) 1–12] “在温暖气候地区生长的葡萄籽蛋白质的化学成分和技术功能特性”[LWT -食品科学与技术230(2025)1-12]的勘误表

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

LWT - Food Science and Technology

Pub Date : 2026-01-15 DOI: 10.1016/j.lwt.2026.119035

Ana Belén Mora-Garrido, María Jesús Cejudo-Bastante, Francisco J. Heredia, M. Luisa Escudero-Gilete

引用次数: 0

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