LWT - Food Science and Technology最新文献

英文中文

Preparation of phosphatidylcholine with high content of EPA and DHA from antarctic krill oil via lipidomics-guided column chromatography

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

LWT - Food Science and Technology

Pub Date : 2025-03-26 DOI: 10.1016/j.lwt.2025.117699

Xiaohan He , Miaoyu Li , Lijun Ge , Weibo Lu , Huixiang Wu , Qiaoling Zhao , Keyun Cheng , Peiqing Mao , Jingjing Liang , Qing Shen , Liting Ji , Jing Xue

Phosphatidylcholine (PC) forms of EPA and DHA confer remarkable health benefits; however, effective enrichment methods remain underdeveloped. This study employed lipidomics techniques to investigate the elution patterns of PC molecules in column chromatography, aiming to prepare EPA/DHA-enriched PC derived from Antarctic krill oil. The optimal conditions for PC separation were identified as using 200–300 mesh silica gel, a 1:50 sample loading ratio, and a 3:2 dichloromethane-to-methanol solvent ratio, yielding a total recovery rate of 84.13 % and a purity of 97.32 %. Fatty acid analysis revealed that as elution progressed, the concentrations of EPA and DHA in the recovered PC gradually diminished, with the highest concentration observed in the initial PC fraction, reaching up to 76.16 %. Multivariate statistical analysis indicated that the elution order of PC molecules was influenced by their total carbon chain length and degree of unsaturation within the dichloromethane/methanol system. Notably, PC molecules containing two polyunsaturated fatty acid chains, such as PC 22:6/22:6, PC 20:5/22:6, and PC 20:5/20:5, eluted earlier, while those with shorter or less unsaturated fatty acid chains, including PC 16:0/18:1 and PC 16:0/16:1, eluted later. These findings offer valuable insights for the preparation of EPA/DHA-enriched PC, thereby advancing the development of marine PC-derived functional foods.

{"title":"Preparation of phosphatidylcholine with high content of EPA and DHA from antarctic krill oil via lipidomics-guided column chromatography","authors":"Xiaohan He , Miaoyu Li , Lijun Ge , Weibo Lu , Huixiang Wu , Qiaoling Zhao , Keyun Cheng , Peiqing Mao , Jingjing Liang , Qing Shen , Liting Ji , Jing Xue","doi":"10.1016/j.lwt.2025.117699","DOIUrl":"10.1016/j.lwt.2025.117699","url":null,"abstract":"<div><div>Phosphatidylcholine (PC) forms of EPA and DHA confer remarkable health benefits; however, effective enrichment methods remain underdeveloped. This study employed lipidomics techniques to investigate the elution patterns of PC molecules in column chromatography, aiming to prepare EPA/DHA-enriched PC derived from Antarctic krill oil. The optimal conditions for PC separation were identified as using 200–300 mesh silica gel, a 1:50 sample loading ratio, and a 3:2 dichloromethane-to-methanol solvent ratio, yielding a total recovery rate of 84.13 % and a purity of 97.32 %. Fatty acid analysis revealed that as elution progressed, the concentrations of EPA and DHA in the recovered PC gradually diminished, with the highest concentration observed in the initial PC fraction, reaching up to 76.16 %. Multivariate statistical analysis indicated that the elution order of PC molecules was influenced by their total carbon chain length and degree of unsaturation within the dichloromethane/methanol system. Notably, PC molecules containing two polyunsaturated fatty acid chains, such as PC 22:6/22:6, PC 20:5/22:6, and PC 20:5/20:5, eluted earlier, while those with shorter or less unsaturated fatty acid chains, including PC 16:0/18:1 and PC 16:0/16:1, eluted later. These findings offer valuable insights for the preparation of EPA/DHA-enriched PC, thereby advancing the development of marine PC-derived functional foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117699"},"PeriodicalIF":6.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734988","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

Probiogenomic analysis of an autochthonous Lactobacillus plantarum SK4719 from Chinese chives reveals its adaptive stress response

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

LWT - Food Science and Technology

Pub Date : 2025-03-26 DOI: 10.1016/j.lwt.2025.117701

Kaimin Niu , Ju-Hee Kim , Damini Kothari , Ruxia Wang , Zhenya Zhai , Ping Sheng , Shaoshi Ji , Digar Singh , Soo-Ki Kim

Chinese chives (CC) are promising in-feed antibiotic alternative owing to its multi-functionality. This study investigates the probiotic potential of Lactobacillus plantarum SK4719, isolated from CC, through in vitro and genomic characterization. L. plantarum strain exhibited significant tolerances to the simulated gastrointestinal (GI) conditions with remarkable cell surface hydrophobicity (∼80 %), auto-aggregation (45 %), and co-aggregation (40–60 %) with E. coli, C. perfringens, S. aureus, and Salmonella species. The culture broth and cell-free supernatant of L. plantarum showed antimicrobial activities against selected pathogens. The strain adapted well (∼35 %) in CC juice, reaching maximum viable cell count at 9 h and maintaining stable antibacterial activity for 5 months at room temperature. Based on probiogenomic analysis, we identified 31 anti-stress genes, 35 adherence genes, and 107 genes related to enzymatic activities. Notably, genes 2937, 2939, 2640, 0488, 2440, 2587, and 3043 were linked to kaempferol metabolism, and while genes 2779, 1715, 2762, 0120, 0056, and 1915 were associated with octadecatrienoic acid metabolism. These results demonstrate the probiotic potential and adaptive response of L. plantarum SK4719 in CC fermentation. The outcomes of this study could improve L. plantarum based probiotic formulations while offering safer alternatives to commercial antibiotics.

{"title":"Probiogenomic analysis of an autochthonous Lactobacillus plantarum SK4719 from Chinese chives reveals its adaptive stress response","authors":"Kaimin Niu , Ju-Hee Kim , Damini Kothari , Ruxia Wang , Zhenya Zhai , Ping Sheng , Shaoshi Ji , Digar Singh , Soo-Ki Kim","doi":"10.1016/j.lwt.2025.117701","DOIUrl":"10.1016/j.lwt.2025.117701","url":null,"abstract":"<div><div>Chinese chives (CC) are promising in-feed antibiotic alternative owing to its multi-functionality. This study investigates the probiotic potential of <em>Lactobacillus plantarum</em> SK4719, isolated from CC, through <em>in vitro</em> and genomic characterization. <em>L. plantarum</em> strain exhibited significant tolerances to the simulated gastrointestinal (GI) conditions with remarkable cell surface hydrophobicity (∼80 %), auto-aggregation (45 %), and co-aggregation (40–60 %) with <em>E. coli</em>, <em>C. perfringens</em>, <em>S. aureus</em>, and <em>Salmonella</em> species. The culture broth and cell-free supernatant of <em>L. plantarum</em> showed antimicrobial activities against selected pathogens. The strain adapted well (∼35 %) in CC juice, reaching maximum viable cell count at 9 h and maintaining stable antibacterial activity for 5 months at room temperature. Based on probiogenomic analysis, we identified 31 anti-stress genes, 35 adherence genes, and 107 genes related to enzymatic activities. Notably, genes 2937, 2939, 2640, 0488, 2440, 2587, and 3043 were linked to kaempferol metabolism, and while genes 2779, 1715, 2762, 0120, 0056, and 1915 were associated with octadecatrienoic acid metabolism. These results demonstrate the probiotic potential and adaptive response of <em>L. plantarum</em> SK4719 in CC fermentation. The outcomes of this study could improve <em>L. plantarum</em> based probiotic formulations while offering safer alternatives to commercial antibiotics.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117701"},"PeriodicalIF":6.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734990","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

Exploration of cobalt-based colorimetric aptasensing of zearalenone in cereal products: Enhanced performance of Au/CoOOH nanozyme

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

LWT - Food Science and Technology

Pub Date : 2025-03-26 DOI: 10.1016/j.lwt.2025.117700

Qi Sun , Miaomiao Ma , Zhijuan Li , Xiang Chen , Jian Zeng , Meiqi Huang , Yuting Yin , Xueyan Ran , Jianmei Li , Tao Le

Zearalenone (ZEN) poses significant threats to food safety and human health due to its widespread contamination in cereals. Current detection methods face limitations in cost, complexity, and field applicability. To address this, we developed a novel colorimetric aptasensor leveraging the peroxidase-like activity of Au/CoOOH nanozymes for rapid and sensitive ZEN detection. Systematic characterization of cobalt-based nanomaterials (β-Co(OH)₂, Co₃O₄, CoOOH, and Au/CoOOH) revealed that Au/CoOOH exhibited the highest catalytic efficiency, achieving a 3.5-fold enhancement over CoOOH due to synergistic interactions with Au nanoparticles. The aptasensor employed a competitive displacement strategy: ZEN binding to aptamer-functionalized magnetic beads released cDNA-conjugated Au/CoOOH, reducing 3,3′,5,5′-tetramethylbenzidine oxidation signals. Optimized parameters enabled a linear detection range of 0.3–500 ng/mL with a detection limit of 0.23 ng/mL. Specificity tests confirmed minimal cross-reactivity with other mycotoxins. The sensor demonstrated exceptional sensitivity, specificity, and practicality, validated by recovery rates of 90.65–105.63 % in spiked matrices, positioning it as a reliable tool for safeguarding food safety through rapid, precise mycotoxin monitoring.

{"title":"Exploration of cobalt-based colorimetric aptasensing of zearalenone in cereal products: Enhanced performance of Au/CoOOH nanozyme","authors":"Qi Sun , Miaomiao Ma , Zhijuan Li , Xiang Chen , Jian Zeng , Meiqi Huang , Yuting Yin , Xueyan Ran , Jianmei Li , Tao Le","doi":"10.1016/j.lwt.2025.117700","DOIUrl":"10.1016/j.lwt.2025.117700","url":null,"abstract":"<div><div>Zearalenone (ZEN) poses significant threats to food safety and human health due to its widespread contamination in cereals. Current detection methods face limitations in cost, complexity, and field applicability. To address this, we developed a novel colorimetric aptasensor leveraging the peroxidase-like activity of Au/CoOOH nanozymes for rapid and sensitive ZEN detection. Systematic characterization of cobalt-based nanomaterials (β-Co(OH)<sub>2</sub>, Co<sub>3</sub>O<sub>4</sub>, CoOOH, and Au/CoOOH) revealed that Au/CoOOH exhibited the highest catalytic efficiency, achieving a 3.5-fold enhancement over CoOOH due to synergistic interactions with Au nanoparticles. The aptasensor employed a competitive displacement strategy: ZEN binding to aptamer-functionalized magnetic beads released cDNA-conjugated Au/CoOOH, reducing 3,3′,5,5′-tetramethylbenzidine oxidation signals. Optimized parameters enabled a linear detection range of 0.3–500 ng/mL with a detection limit of 0.23 ng/mL. Specificity tests confirmed minimal cross-reactivity with other mycotoxins. The sensor demonstrated exceptional sensitivity, specificity, and practicality, validated by recovery rates of 90.65–105.63 % in spiked matrices, positioning it as a reliable tool for safeguarding food safety through rapid, precise mycotoxin monitoring.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117700"},"PeriodicalIF":6.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143734989","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

Metabolomics analysis Reveals enhancement of flavor and nutritional profile in fermented complex pomegranate milk by Lactiplantibacillus plantarum CCFM 1291

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

LWT - Food Science and Technology

Pub Date : 2025-03-26 DOI: 10.1016/j.lwt.2025.117703

Yi Wei , Wenyi Zhang , Bingyong Mao , Xin Tang , Jian He , Jinrui Du , Qiuyue Jiang , Qiuxiang Zhang , Haotian Feng , Jianxin Zhao , Wei Chen , Shumao Cui

Pomegranate, rich in polyphenols and ellagitannins, imparts distinctive flavor profiles and nutritional advantages to fermented dairy products. This study investigated the growth dynamics of Lactiplantibacillus plantarum in a milk-based matrix and characterized the biotransformation of bioactive compounds during fermentation. Through integrated targeted and untargeted metabolomic approaches, we systematically evaluated metabolic alterations induced by L. plantarum CCFM1291 during pomegranate milk fermentation. Targeted quantification revealed significant production of urolithin M5 (3.21 ± 0.06 mg/L), while untargeted analysis identified metabolic shifts, including the generation of hydroxyisocaproic acid and p-aminobenzoic acid. Multidimensional sensory evaluation coupled with GC-MS flavor profiling demonstrated statistically significant enhancements in fermented pomegranate milk quality. These findings provide novel insights into pomegranate milk fermentation and establish a scientific framework for developing functional dairy products.

{"title":"Metabolomics analysis Reveals enhancement of flavor and nutritional profile in fermented complex pomegranate milk by Lactiplantibacillus plantarum CCFM 1291","authors":"Yi Wei , Wenyi Zhang , Bingyong Mao , Xin Tang , Jian He , Jinrui Du , Qiuyue Jiang , Qiuxiang Zhang , Haotian Feng , Jianxin Zhao , Wei Chen , Shumao Cui","doi":"10.1016/j.lwt.2025.117703","DOIUrl":"10.1016/j.lwt.2025.117703","url":null,"abstract":"<div><div>Pomegranate, rich in polyphenols and ellagitannins, imparts distinctive flavor profiles and nutritional advantages to fermented dairy products. This study investigated the growth dynamics of <em>Lactiplantibacillus plantarum</em> in a milk-based matrix and characterized the biotransformation of bioactive compounds during fermentation. Through integrated targeted and untargeted metabolomic approaches, we systematically evaluated metabolic alterations induced by <em>L. plantarum</em> CCFM1291 during pomegranate milk fermentation. Targeted quantification revealed significant production of urolithin M5 (3.21 ± 0.06 mg/L), while untargeted analysis identified metabolic shifts, including the generation of hydroxyisocaproic acid and <em>p</em>-aminobenzoic acid. Multidimensional sensory evaluation coupled with GC-MS flavor profiling demonstrated statistically significant enhancements in fermented pomegranate milk quality. These findings provide novel insights into pomegranate milk fermentation and establish a scientific framework for developing functional dairy products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117703"},"PeriodicalIF":6.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143791121","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

Characterization of green pepper distribution on a spiral curved surface

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

LWT - Food Science and Technology

Pub Date : 2025-03-25 DOI: 10.1016/j.lwt.2025.117698

Jian Zhang , Zhiqiang He , Weihai Xia , Haifang Ma , Daili Hu , Haijun Liu , Chen Ma , Qi Niu , Chengsong Li , Lihong Wang

Green pepper (Zanthoxylum armatum) has significant culinary value, but its high separation costs limits industry development. This study developed a cost-effective method for separating green pepper particles using a spiral curved surface, demonstrating significant economic advantages compared to manual and color sorting approaches. Through dynamic analysis, Discrete Element Method (DEM) simulations, and laboratory experiments, the distribution of particles along the spiral surface was studied. Results indicated that feeding velocity, position, helix angle, and radial inclination are key factors affecting particle movement. An equilibrium velocity model was developed to determine the feeding velocity, while an action mechanism model was used to examine the impact of these factors on separation efficiency. The optimal separation parameters were identified and experimentally validated as a helix angle (

α

) of 60°, a radial inclination angle (

β

) of 20°, and a feeding radius (

r

) of 70 mm. The findings of this investigation, may provide a theoretical basis for the creation of low-cost separation technologies and equipment prototypes for granular materials, particularly green pepper, with potential benefits for global food safety.

{"title":"Characterization of green pepper distribution on a spiral curved surface","authors":"Jian Zhang , Zhiqiang He , Weihai Xia , Haifang Ma , Daili Hu , Haijun Liu , Chen Ma , Qi Niu , Chengsong Li , Lihong Wang","doi":"10.1016/j.lwt.2025.117698","DOIUrl":"10.1016/j.lwt.2025.117698","url":null,"abstract":"<div><div>Green pepper (<em>Zanthoxylum armatum</em>) has significant culinary value, but its high separation costs limits industry development. This study developed a cost-effective method for separating green pepper particles using a spiral curved surface, demonstrating significant economic advantages compared to manual and color sorting approaches. Through dynamic analysis, Discrete Element Method (DEM) simulations, and laboratory experiments, the distribution of particles along the spiral surface was studied. Results indicated that feeding velocity, position, helix angle, and radial inclination are key factors affecting particle movement. An equilibrium velocity model was developed to determine the feeding velocity, while an action mechanism model was used to examine the impact of these factors on separation efficiency. The optimal separation parameters were identified and experimentally validated as a helix angle (<span><math><mrow><mi>α</mi></mrow></math></span>) of 60°, a radial inclination angle (<span><math><mrow><mi>β</mi></mrow></math></span>) of 20°, and a feeding radius (<span><math><mrow><mi>r</mi></mrow></math></span>) of 70 mm. The findings of this investigation, may provide a theoretical basis for the creation of low-cost separation technologies and equipment prototypes for granular materials, particularly green pepper, with potential benefits for global food safety.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117698"},"PeriodicalIF":6.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725895","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

Physicochemical and functional properties of anthocyanin microparticle encapsulated by ovalbumin and chitosan

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

LWT - Food Science and Technology

Pub Date : 2025-03-25 DOI: 10.1016/j.lwt.2025.117694

Yixiao Shen , Yuanyuan Zhang , Bin Li , Dongrui Wu , Zhaoxin Kang , Tiankuo Gao , Ling Liu , Jin Zhao , Zhimin Xu

Anthocyanins (ACN) is a group of phytochemicals with various health promoting functions. However, the low stability limits their application. In this study, anthocyanin microparticles were prepared by encapsulating cyanidin-3-O-glucoside using ovalbumin-carboxymethyl chitosan (OC) complex. The final microparticles appeared in oval capsule form and had encapsulation rate from 44 to 52 %. The complex with 5 h of reaction time showed the highest free water content and fluidity, which were favorable for ACN encapsulation. The prepared microparticles had the best foaming capability (41.4 %), foaming stability (58.69 %) and viscoelasticity (G′ 17.8Pa at 10Hz). The linkage of the complex and encapsulated anthocyanin was mainly through hydrogen bond. The encapsulated cyanidin-3-O-glucosides presented higher thermal stability than the free form and reached 45 % of retention rate after 5 h of heating at 90°C. They were also more resistant to pH change and had over 60 % of retention rate at pH 5. Therefore, these properties provided a wide-ranging application of the prepared microparticle in different functional foods with enhanced stability of ACN and improved bio accessibility and bioavailability. The approach of this study could have the potential for applying to other unstable bioactives in functional food application.

{"title":"Physicochemical and functional properties of anthocyanin microparticle encapsulated by ovalbumin and chitosan","authors":"Yixiao Shen , Yuanyuan Zhang , Bin Li , Dongrui Wu , Zhaoxin Kang , Tiankuo Gao , Ling Liu , Jin Zhao , Zhimin Xu","doi":"10.1016/j.lwt.2025.117694","DOIUrl":"10.1016/j.lwt.2025.117694","url":null,"abstract":"<div><div>Anthocyanins (ACN) is a group of phytochemicals with various health promoting functions. However, the low stability limits their application. In this study, anthocyanin microparticles were prepared by encapsulating cyanidin-3-O-glucoside using ovalbumin-carboxymethyl chitosan (OC) complex. The final microparticles appeared in oval capsule form and had encapsulation rate from 44 to 52 %. The complex with 5 h of reaction time showed the highest free water content and fluidity, which were favorable for ACN encapsulation. The prepared microparticles had the best foaming capability (41.4 %), foaming stability (58.69 %) and viscoelasticity (G′ 17.8Pa at 10Hz). The linkage of the complex and encapsulated anthocyanin was mainly through hydrogen bond. The encapsulated cyanidin-3-O-glucosides presented higher thermal stability than the free form and reached 45 % of retention rate after 5 h of heating at 90°C. They were also more resistant to pH change and had over 60 % of retention rate at pH 5. Therefore, these properties provided a wide-ranging application of the prepared microparticle in different functional foods with enhanced stability of ACN and improved bio accessibility and bioavailability. The approach of this study could have the potential for applying to other unstable bioactives in functional food application.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117694"},"PeriodicalIF":6.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715937","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

Nonthermal preservation of coconut water by forward osmosis concentration and high pressure processing

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

LWT - Food Science and Technology

Pub Date : 2025-03-25 DOI: 10.1016/j.lwt.2025.117693

Mark Emile H. Punzalan , Philipina A. Marcelo , Olga I. Padilla-Zakour

In this study, combined nonthermal technologies, forward osmosis (FO) and high pressure processing (HPP) were utilized to concentrate (from 6.6 to 22°Brix) and pasteurize the coconut water. These were the parameters set for each operation: FO (20 ± 1 °C, potassium lactate draw solution) and HPP (600 MPa, 2 min, 4 °C), with pH adjustment to 4.6. Total soluble solids content, pH, and water activity of the forward osmosis-high pressure processed (FOHPP) concentrate remained stable during the 18-week refrigerated storage. A significant change in color (a∗-value) in the FOHPP coconut water concentrate was observed four weeks after processing due to the presence of peroxidase and polyphenol oxidase. Microbial growth was monitored for 4 weeks at 4 °C showing no changes in aerobic plate counts, total coliforms and yeast and molds counts. A 5-log reduction was achieved for E. coli O157:H7, Salmonella and L. monocytogenes during the HPP validation. FOHPP concentrate was also acceptable in terms of its sensory properties based on the sensory evaluation results. Thus, these results indicated that nonthermally concentrated coconut water could be preserved under refrigeration for at least 1–3 months by applying FO and HPP treatments.

{"title":"Nonthermal preservation of coconut water by forward osmosis concentration and high pressure processing","authors":"Mark Emile H. Punzalan , Philipina A. Marcelo , Olga I. Padilla-Zakour","doi":"10.1016/j.lwt.2025.117693","DOIUrl":"10.1016/j.lwt.2025.117693","url":null,"abstract":"<div><div>In this study, combined nonthermal technologies, forward osmosis (FO) and high pressure processing (HPP) were utilized to concentrate (from 6.6 to 22°Brix) and pasteurize the coconut water. These were the parameters set for each operation: FO (20 ± 1 °C, potassium lactate draw solution) and HPP (600 MPa, 2 min, 4 °C), with pH adjustment to 4.6. Total soluble solids content, pH, and water activity of the forward osmosis-high pressure processed (FOHPP) concentrate remained stable during the 18-week refrigerated storage. A significant change in color (a∗-value) in the FOHPP coconut water concentrate was observed four weeks after processing due to the presence of peroxidase and polyphenol oxidase. Microbial growth was monitored for 4 weeks at 4 °C showing no changes in aerobic plate counts, total coliforms and yeast and molds counts. A 5-log reduction was achieved for <em>E. coli</em> O157:H7, <em>Salmonella</em> and L. <em>monocytogenes</em> during the HPP validation. FOHPP concentrate was also acceptable in terms of its sensory properties based on the sensory evaluation results. Thus, these results indicated that nonthermally concentrated coconut water could be preserved under refrigeration for at least 1–3 months by applying FO and HPP treatments.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"223 ","pages":"Article 117693"},"PeriodicalIF":6.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725804","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

Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea

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

LWT - Food Science and Technology

Pub Date : 2025-03-24 DOI: 10.1016/j.lwt.2025.117696

Mingxia Lu , Yanqun Jiang , Wei Zhao , Jixin Zhang , Zhenbin Chen , Jingming Ning

Drying greatly affects the quality of Yunnan Congou black tea (YCT). This study revealed the differences in color and taste of YCT between hot-air drying (HD), sun drying (SD), and pan-fired drying (PD) based on computer vision technology, electronic tongue, non-targeted metabolomics and objective quantitative techniques. The results indicated that HD had higher brightness, redness, yellowness and sweetness, SD had higher tea pigment content and bitterness, and PD presented astringency. The high retention of polyphenolic compounds in PD mainly affected its astringency, with a total catechin content 7.2 % and 20.3 % higher than HD and SD, respectively; Enzymatic oxidation in SD accelerated the degradation of polyphenols and polysaccharides, but more amino acids were retained, among which arginine and isoleucine increasing the bitterness of the tea infusion. The sucrose in HD enhanced the sweetness of the tea infusion. This study provides a theoretical basis for standardizing the quality of YCT.

引用次数: 0

Optimization and kinetic study of butyl capryl production by ohmic heating

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

LWT - Food Science and Technology

Pub Date : 2025-03-24 DOI: 10.1016/j.lwt.2025.117678

Sara Jafari , Malihe Keramat , Mohammad Ali Nematollahi , Mohammad-Taghi Golmakani , Mehrdad Niakousari

The objective of the present research was to evaluate the impact of the ohmic heating technique on butyl caprylate production. The impact of butanol to caprylic acid molar ratio, temperature, and catalyst type on the butyl caprylate production was investigated. In addition, the kinetic of butyl caprylate production was investigated. In the ohmic heating technique, a butanol: caprylic acid molar ratio of 1:2 showed the highest conversion. Amberlyst 15 dry exhibited higher conversion than other catalysts. Production of butyl caprylate obeyed the Eley Rideal model. The ohmic heating technique exhibited higher esterification rate constant than the conventional method. Ohmic heating technique reduced the activation energy by 60.51 %, compared to that of conventional process. The CO₂ emission and electrical energy consumption in ohmic heating technique was lower than that of conventional method. In conlusion, ohmic heating technique can use as an efficient and cheap technique for butyl caprylate production.

引用次数: 0

Development and application of a molecular beacon-based recombinase-aided amplification method for multiplex detection of Staphylococcus aureus and aminoglycoside resistance genes

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

LWT - Food Science and Technology

Pub Date : 2025-03-24 DOI: 10.1016/j.lwt.2025.117691

Lian-xia Hu , Xin Wei , Rui-jia Sun , Yu-ling Xue , Han Lu , Yan-nan He , Jing-wu Liu , Wei Zhang , Shi-jie Wang

Staphylococcus aureus and its drug resistance in bovine mastitis pose a significant threat to raw milk biosafety. Three sets of primers and improved molecular beacon (IMB) probes were designed for fluorescence quantitative recombinase-aided amplification (IMB-RAA) method using the gyrB, aac(6′)-aph(2′′) and ant(4′)-Ia genes of S. aureus. The specificity of primers (IBMs) was shown species specificity for S. aureus, and the phenotypes were gentamicin and kanamycin resistance, respectively. The detection limits for positive plasmid DNA and artificially contaminated skim milk were 1.6 × 10² and 1.8 × 10² copies/μL, respectively, achieved within 20 min. The linear correlation coefficients for the three standard curves exceeded 0.99, with amplification efficiencies ranging between 90 % and 110 %. The triple detection system demonstrated strong repeatability. 160 milk samples were detected using the IMB-RAA method, with 33.13 % identified as S. aureus, achieving a consistency rate of 98.13 % with the GB4789.10–2016 standard. Gentamicin and kanamycin resistance genes were detected in 8 and 10 strains, respectively, with 100 % consistency with the observed antibiotic resistance phenotypes. Therefore, IMB-RAA offers a specific, sensitive, rapid, and convenient approach for the early diagnosis of bovine mastitis caused by S. aureus and for ensuring raw milk biosafety.

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