Bay laurel (Laurus nobilis L.) essential oil (BLEO) is a potent biological and flavoring agent in the food industry. However, the significant obstacles to its industrial use have been its high volatility and its tendency to degrade quickly. To address this problem of instability, an emulsion formulation and spray drying approach for BLEO microencapsulation was developed using response surface methodology. The optimized emulsion employed a 25:75 maltodextrin-gum Arabic mixture as the wall material, with a core-to-wall ratio of 9.63:100, resulting in high viscosity (112.56 mPa s), a low creaming index (5.8%), and a minimum droplet size (611 nm). The optimal spray drying conditions (177 °C inlet temperature, 7.1 mL/min feed flow rate) produced microcapsules with high encapsulation efficiency (83.48%), low moisture content (5.74%), good solubility (71.7%), and a good wetting time (139 s). After encapsulation, GC-MS analysis of the volatile components showed that the compounds remained intact. SEM images revealed that the particles retained their round shape, smooth surfaces, and showed no cracks or defects. The results of this study demonstrate that spray drying is an effective method for creating stable BLEO microcapsules that could be used as natural flavoring and preservative agents in the food industry.
月桂（Laurus nobilis L.）精油（BLEO）是食品工业中一种有效的生物和调味剂。然而，其工业用途的重大障碍是其高波动性和迅速降解的趋势。为了解决这一不稳定性问题，利用响应面法开发了BLEO微胶囊的乳液配方和喷雾干燥方法。优化后的乳液以25:75的麦芽糊精-阿拉伯胶混合物为壁材，芯壁比为9.63:100，具有高粘度（112.56 mPa s）、低乳化指数（5.8%）和最小液滴尺寸（611 nm）的特点。最佳喷雾干燥条件（入口温度177℃，进料流量7.1 mL/min）制备的微胶囊包封率高（83.48%），含水量低（5.74%），溶解度好（71.7%），润湿时间长（139 s）。经包封后，GC-MS分析表明，挥发性成分保持完整。扫描电镜图像显示，颗粒保持其圆形，表面光滑，没有裂缝或缺陷。本研究结果表明，喷雾干燥是制备稳定的BLEO微胶囊的有效方法，可作为食品工业的天然调味剂和防腐剂。
{"title":"Production of natural aroma powder by spray drying Bay Laurel (Laurus nobilis L.) essential oil-loaded emulsion","authors":"Seid Arman Mousavi , Hoda Shahiri Tabarestani , Elnaz Milani , Seid Mahdi Jafari","doi":"10.1016/j.lwt.2026.119051","DOIUrl":"10.1016/j.lwt.2026.119051","url":null,"abstract":"<div><div>Bay laurel (<em>Laurus nobilis</em> L.) essential oil (BLEO) is a potent biological and flavoring agent in the food industry. However, the significant obstacles to its industrial use have been its high volatility and its tendency to degrade quickly. To address this problem of instability, an emulsion formulation and spray drying approach for BLEO microencapsulation was developed using response surface methodology. The optimized emulsion employed a 25:75 maltodextrin-gum Arabic mixture as the wall material, with a core-to-wall ratio of 9.63:100, resulting in high viscosity (112.56 mPa s), a low creaming index (5.8%), and a minimum droplet size (611 nm). The optimal spray drying conditions (177 °C inlet temperature, 7.1 mL/min feed flow rate) produced microcapsules with high encapsulation efficiency (83.48%), low moisture content (5.74%), good solubility (71.7%), and a good wetting time (139 s). After encapsulation, GC-MS analysis of the volatile components showed that the compounds remained intact. SEM images revealed that the particles retained their round shape, smooth surfaces, and showed no cracks or defects. The results of this study demonstrate that spray drying is an effective method for creating stable BLEO microcapsules that could be used as natural flavoring and preservative agents in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119051"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-15Epub Date: 2026-02-02DOI: 10.1016/j.lwt.2026.119117
Tao Xuan , Chengsen Hou , Xiaoai Chen , Wendi Zhang , Yutong Zhang , Taotao Dai , Rong Liu , Yanjun Zhang , Xuan Zhang
Whole fruit juice retains most nutrients present in the fruit slurry; however, its high insoluble macromolecule content often leads to stratification and a compromised sensory quality. In this study, a high-energy fluidic microfluidizer (HEFM) was employed to prepare a whole Artocarpus heterophyllus Lam. slurry (WAS) and to investigate the effects of different treatment pressures (0, 30, 60, 90, 120 MPa) on the physicochemical properties and quality optimization of WAS. The results showed that HEFM treatment decreased the particle size by 74.1%, reduced the viscosity, while increasing the sediment weight ratio by 28.4% and lowering the instability index to 0.247. This was attributed to the formation of a water-retaining fiber network, which significantly improved the physical stability of WAS. Concurrently, HEFM treatment enhanced flavonoid release within the 0–90 MPa range, resulting in an approximate 30.7% increase at 90 MPa compared to the untreated group. However, at 120 MPa, HEFM treatment caused partial degradation of flavonoids, the total phenol content gradually decreased with increasing pressure, and the ABTS free radical scavenging ability was decreased by 77%, which was associated with increased color variation in WAS. Considering indicators such as physical stability, antioxidant activity and color, 90 MPa was identified as the optimal processing pressure for HEFM. This study pioneers the application of HEFM technology in jackfruit whole-fruit juice processing. Through parameter optimization, the juice stability was significantly improved while well preserving the active ingredients and sensory quality, providing practical processing insights for the industrial production of natural additive-free whole fruit juice.
{"title":"Effects of high-energy fluidic microfluidizer treatment on the physical stability, quality optimization and antioxidant activity of whole jackfruit (Artocarpus heterophyllus Lam.) slurry","authors":"Tao Xuan , Chengsen Hou , Xiaoai Chen , Wendi Zhang , Yutong Zhang , Taotao Dai , Rong Liu , Yanjun Zhang , Xuan Zhang","doi":"10.1016/j.lwt.2026.119117","DOIUrl":"10.1016/j.lwt.2026.119117","url":null,"abstract":"<div><div>Whole fruit juice retains most nutrients present in the fruit slurry; however, its high insoluble macromolecule content often leads to stratification and a compromised sensory quality. In this study, a high-energy fluidic microfluidizer (HEFM) was employed to prepare a whole <em>Artocarpus heterophyllus</em> Lam. slurry (WAS) and to investigate the effects of different treatment pressures (0, 30, 60, 90, 120 MPa) on the physicochemical properties and quality optimization of WAS. The results showed that HEFM treatment decreased the particle size by 74.1%, reduced the viscosity, while increasing the sediment weight ratio by 28.4% and lowering the instability index to 0.247. This was attributed to the formation of a water-retaining fiber network, which significantly improved the physical stability of WAS. Concurrently, HEFM treatment enhanced flavonoid release within the 0–90 MPa range, resulting in an approximate 30.7% increase at 90 MPa compared to the untreated group. However, at 120 MPa, HEFM treatment caused partial degradation of flavonoids, the total phenol content gradually decreased with increasing pressure, and the ABTS free radical scavenging ability was decreased by 77%, which was associated with increased color variation in WAS. Considering indicators such as physical stability, antioxidant activity and color, 90 MPa was identified as the optimal processing pressure for HEFM. This study pioneers the application of HEFM technology in jackfruit whole-fruit juice processing. Through parameter optimization, the juice stability was significantly improved while well preserving the active ingredients and sensory quality, providing practical processing insights for the industrial production of natural additive-free whole fruit juice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119117"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-15Epub Date: 2026-01-29DOI: 10.1016/j.lwt.2026.119107
Qianxi Han , Xiaoyue Han , Bo Liu , Lijing He , Wenjie Wang , Wenxuan Wang , Yanfen Cheng , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao
Emulsion gels face challenges in practical application due to insufficient structural robustness, which limits both bioactive protection and 3D printing precision. To address this, we developed a dual-crosslinked Pickering emulsion gel using sustainable Flammulina velutipes protein-polysaccharide (FVP-FVSP) stabilizers and synergistic GDL/CaCO3 coagulants. At optimal concentrations (1.5% GDL, 0.75% CaCO3), the gel exhibited a denser network and thicker interface layers, demonstrating superior rheological properties and structural integrity to singly crosslinked controls. Structural analyses revealed protein unfolding and enhanced hydrophobic interactions, contributing to excellent freeze-thaw stability (swelling rate: 4.08%) and water-holding capacity. The robust network provided exceptional protection for co-encapsulated β-carotene and tea polyphenols, significantly improving their bioaccessibility (52.2% and 46.1%, respectively) and antioxidant capacity (>90% ABTS scavenging). Furthermore, the gel exhibited excellent shear-thinning and elastic recovery, enabling high-fidelity 3D printing with a 96.22% Shape Fidelity Score. This work validates the dual-crosslinking strategy and positions the FVP-FVSP emulsion gel as a versatile platform for advanced nutraceutical delivery and precision food manufacturing.
{"title":"Dual-crosslinked Flammulina velutipes protein-polysaccharide emulsion gels: Structural enhancement for bioactive delivery and 3D food printing","authors":"Qianxi Han , Xiaoyue Han , Bo Liu , Lijing He , Wenjie Wang , Wenxuan Wang , Yanfen Cheng , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao","doi":"10.1016/j.lwt.2026.119107","DOIUrl":"10.1016/j.lwt.2026.119107","url":null,"abstract":"<div><div>Emulsion gels face challenges in practical application due to insufficient structural robustness, which limits both bioactive protection and 3D printing precision. To address this, we developed a dual-crosslinked Pickering emulsion gel using sustainable <em>Flammulina velutipes</em> protein-polysaccharide (FVP-FVSP) stabilizers and synergistic GDL/CaCO<sub>3</sub> coagulants. At optimal concentrations (1.5% GDL, 0.75% CaCO<sub>3</sub>), the gel exhibited a denser network and thicker interface layers, demonstrating superior rheological properties and structural integrity to singly crosslinked controls. Structural analyses revealed protein unfolding and enhanced hydrophobic interactions, contributing to excellent freeze-thaw stability (swelling rate: 4.08%) and water-holding capacity. The robust network provided exceptional protection for co-encapsulated β-carotene and tea polyphenols, significantly improving their bioaccessibility (52.2% and 46.1%, respectively) and antioxidant capacity (>90% ABTS scavenging). Furthermore, the gel exhibited excellent shear-thinning and elastic recovery, enabling high-fidelity 3D printing with a 96.22% Shape Fidelity Score. This work validates the dual-crosslinking strategy and positions the FVP-FVSP emulsion gel as a versatile platform for advanced nutraceutical delivery and precision food manufacturing.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119107"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-15Epub Date: 2026-02-09DOI: 10.1016/j.lwt.2026.119139
Baris Ege Gulenc , Elif Gokçen Ates , Gokcem Tonyali Karsli , Ivan Smajlovic , Margarita Smajlovic , Bekir Gokcen Mazi , Samet Okuyan , Tahsin Demir , Fazıl Guney , Gokhan Akdeniz , Mecit Halil Oztop
Food adulteration, particularly in honey, poses a global concern due to its impact on product quality and safety. In this study, honey samples were produced under controlled feeding conditions, using syrups from C3 and C4 plants at varying levels. Free acidity, moisture content, pH, electrical conductivity, sugar composition, diastase activity, HMF, and proline content were analyzed to evaluate honey quality. While these parameters provided valuable insights into general quality and authenticity, they proved to be insufficient for the exact detection of adulteration. Although Isotope Ratio Mass Spectrometry (IRMS) is an established tool for this purpose, Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS) successfully identified C4-type adulteration, but failed to detect C3-type adulterants through δ13C analysis alone. The EIM-IRMS (Ethanol Isotope Measurement–Isotope Ratio Mass Spectrometry) method, which measures the non-exchangeable hydrogen isotope ratios (δDn) in ethanol derived from honey, demonstrates superior sensitivity in detecting C3-type adulteration. Ethanol δDn values for adulterated samples differed significantly from controls, enabling clear discrimination.
{"title":"Detection of sugar syrup adulteration in honey using ethanol isotope ratio mass spectrometry (EIM-IRMS)","authors":"Baris Ege Gulenc , Elif Gokçen Ates , Gokcem Tonyali Karsli , Ivan Smajlovic , Margarita Smajlovic , Bekir Gokcen Mazi , Samet Okuyan , Tahsin Demir , Fazıl Guney , Gokhan Akdeniz , Mecit Halil Oztop","doi":"10.1016/j.lwt.2026.119139","DOIUrl":"10.1016/j.lwt.2026.119139","url":null,"abstract":"<div><div>Food adulteration, particularly in honey, poses a global concern due to its impact on product quality and safety. In this study, honey samples were produced under controlled feeding conditions, using syrups from C3 and C4 plants at varying levels. Free acidity, moisture content, pH, electrical conductivity, sugar composition, diastase activity, HMF, and proline content were analyzed to evaluate honey quality. While these parameters provided valuable insights into general quality and authenticity, they proved to be insufficient for the exact detection of adulteration. Although Isotope Ratio Mass Spectrometry (IRMS) is an established tool for this purpose, Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS) successfully identified C4-type adulteration, but failed to detect C3-type adulterants through δ<sup>13</sup>C analysis alone. The EIM-IRMS (Ethanol Isotope Measurement–Isotope Ratio Mass Spectrometry) method, which measures the non-exchangeable hydrogen isotope ratios (δD<sub>n</sub>) in ethanol derived from honey, demonstrates superior sensitivity in detecting C3-type adulteration. Ethanol δD<sub>n</sub> values for adulterated samples differed significantly from controls, enabling clear discrimination.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119139"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-15Epub Date: 2026-02-04DOI: 10.1016/j.lwt.2026.119126
Huini Wu , Xiuping Wang , Xiangrui Kong , Ruiyang Shan , Changsong Chen , Zhaolong Li , Wenquan Yu
This study systematically investigated the impact of Aspergillus cristatus inoculation on quality of white tea (WT) using multi-omics approach. Integrating metagenomics with gas chromatography-mass spectrometry (GC-MS) analysis, this study assessed its effects on microbial community structure, functional gene expression, and volatile flavor profile. Metagenomics revealed A. cristatus significantly reshaped the microbial ecosystem to be the dominant fungus. Functional annotation showed it enhanced the abundance of energy production and conversion genes, while concurrently reducing antibiotic resistance genes (ARGs) and virulence factor genes (VFGs). GC-MS identified 205 differential volatile compounds; fermentation increased esters, ketones, and heterocyclics, and decreased acids and aldehydes. Relative odor activity value (rOAV) analysis identified key aroma compounds, benzaldehyde, ethyl 2-methylbutanoate, and 1-octen-3-ol, imparting almond, fruity, and mushroom notes. A strong positive correlation was found between A. cristatus and key aromas. This work elucidates the mechanistic role of A. cristatus in improving FWT quality through microbiome-flavor metabolome correlations.
{"title":"Impact of Aspergillus cristatus on microbial community and flavor profile of fermented white tea","authors":"Huini Wu , Xiuping Wang , Xiangrui Kong , Ruiyang Shan , Changsong Chen , Zhaolong Li , Wenquan Yu","doi":"10.1016/j.lwt.2026.119126","DOIUrl":"10.1016/j.lwt.2026.119126","url":null,"abstract":"<div><div>This study systematically investigated the impact of <em>Aspergillus cristatus</em> inoculation on quality of white tea (WT) using multi-omics approach. Integrating metagenomics with gas chromatography-mass spectrometry (GC-MS) analysis, this study assessed its effects on microbial community structure, functional gene expression, and volatile flavor profile. Metagenomics revealed <em>A. cristatus</em> significantly reshaped the microbial ecosystem to be the dominant fungus. Functional annotation showed it enhanced the abundance of energy production and conversion genes, while concurrently reducing antibiotic resistance genes (ARGs) and virulence factor genes (VFGs). GC-MS identified 205 differential volatile compounds; fermentation increased esters, ketones, and heterocyclics, and decreased acids and aldehydes. Relative odor activity value (rOAV) analysis identified key aroma compounds, benzaldehyde, ethyl 2-methylbutanoate, and 1-octen-3-ol, imparting almond, fruity, and mushroom notes. A strong positive correlation was found between <em>A. cristatus</em> and key aromas. This work elucidates the mechanistic role of <em>A. cristatus</em> in improving FWT quality through microbiome-flavor metabolome correlations.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119126"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-15Epub Date: 2026-02-11DOI: 10.1016/j.lwt.2026.119152
Zhou Qing, Wang Meile, Xu Yueling, Su Wen, Jin Wengang, Xi Linjie
The oxidative deterioration of processed meat products during storage remains a critical challenge in the food industry. Tea polyphenols (TP), as potent natural antioxidants, offer a solution for stability enhancement, though their application requires balancing functional efficacy with sensory constraints. This study investigated the effects of ultrasound-assisted TP incorporation (solutions of 0, 2, 4, and 6 g/100 mL, w/v; designated K0–K4) on the physicochemical stability, volatile fingerprint, and sensory profile of boiled beef meatballs. Results indicated that the K3 treatment (4 g/100 mL TP) significantly improved oxidative stability, reducing TBARs and peroxide values by approximately 33% and 22%, respectively, compared to the control. GC–IMS and E-nose analyses revealed that TP treatment reshaped the volatile fingerprint, characterized by the suppression of oxidation-derived aldehydes and sulfur-containing volatiles, alongside the enrichment of specific alcohols and esters (e.g., trans-3-hexenol and ethyl acetate). While sensory profiling identified dose-dependent astringency and textural modifications intrinsic to phenolic incorporation, SHAP-based interpretation of an Extra Trees model highlighted TBARs, moisture content, and sensory scores as the primary determinants of comprehensive quality. Among the evaluated levels, K3 emerged as a robust functional formulation, offering superior oxidation inhibition and structural stability. These findings suggest that ultrasound-assisted TP incorporation is a promising strategy for developing oxidation-resistant meat products, providing data-driven insights for future formulation optimization.
加工肉制品在储存过程中的氧化变质仍然是食品工业的一个关键挑战。茶多酚（TP）作为一种有效的天然抗氧化剂，提供了稳定性增强的解决方案，尽管它们的应用需要平衡功能功效和感官限制。研究了超声波辅助TP（0、2、4和6 g/100 mL， w/v，指定为K0-K4）对煮牛肉肉丸的理化稳定性、挥发性指纹图谱和感官特征的影响。结果表明，K3处理（4 g/100 mL TP）显著提高了氧化稳定性，与对照组相比，tbar和过氧化值分别降低了约33%和22%。GC-IMS和E-nose分析显示，TP处理重塑了挥发性指纹图谱，其特征是氧化衍生的醛类和含硫挥发性物质受到抑制，同时特定醇类和酯类（如反式3-己烯醇和乙酸乙酯）得到富集。虽然感官分析确定了剂量依赖性的涩味和酚类掺入所固有的质地变化，但基于shap的Extra Trees模型解释强调了tbar、水分含量和感官评分是综合质量的主要决定因素。在评估的水平中，K3是一种强大的功能配方，具有优异的抗氧化性和结构稳定性。这些发现表明，超声辅助TP掺入是开发抗氧化肉制品的一种有前途的策略，为未来配方优化提供数据驱动的见解。
{"title":"A machine learning approach to predict texture and sensory attributes of beef meatballs treated with ultrasound and tea polyphenols","authors":"Zhou Qing, Wang Meile, Xu Yueling, Su Wen, Jin Wengang, Xi Linjie","doi":"10.1016/j.lwt.2026.119152","DOIUrl":"10.1016/j.lwt.2026.119152","url":null,"abstract":"<div><div>The oxidative deterioration of processed meat products during storage remains a critical challenge in the food industry. Tea polyphenols (TP), as potent natural antioxidants, offer a solution for stability enhancement, though their application requires balancing functional efficacy with sensory constraints. This study investigated the effects of ultrasound-assisted TP incorporation (solutions of 0, 2, 4, and 6 g/100 mL, w/v; designated K0–K4) on the physicochemical stability, volatile fingerprint, and sensory profile of boiled beef meatballs. Results indicated that the K3 treatment (4 g/100 mL TP) significantly improved oxidative stability, reducing TBARs and peroxide values by approximately 33% and 22%, respectively, compared to the control. GC–IMS and E-nose analyses revealed that TP treatment reshaped the volatile fingerprint, characterized by the suppression of oxidation-derived aldehydes and sulfur-containing volatiles, alongside the enrichment of specific alcohols and esters (e.g., <em>trans</em>-3-hexenol and ethyl acetate). While sensory profiling identified dose-dependent astringency and textural modifications intrinsic to phenolic incorporation, SHAP-based interpretation of an Extra Trees model highlighted TBARs, moisture content, and sensory scores as the primary determinants of comprehensive quality. Among the evaluated levels, K3 emerged as a robust functional formulation, offering superior oxidation inhibition and structural stability. These findings suggest that ultrasound-assisted TP incorporation is a promising strategy for developing oxidation-resistant meat products, providing data-driven insights for future formulation optimization.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119152"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-15Epub Date: 2026-02-12DOI: 10.1016/j.lwt.2026.119145
Weiwei Wang , Yuting Tian , Qing Li , Yanpi Li , Qisen Xiang
Ultrasonic-assisted microwave vacuum drying represents a promising technique for enhancing the quality of agricultural products. This study evaluates the effects of four drying techniques—hot air drying (HAD), microwave vacuum drying (MVD), airborne ultrasonic combined with microwave vacuum drying (USMVD), and waterborne ultrasonic pretreatment combined with microwave vacuum drying (US + MVD)—on the quality of lotus seeds. Results indicate that USMVD significantly improves product quality by lowering water activity to 0.38-0.45, increasing levels of slowly digestible and resistant starch, and boosting antioxidant capacity by up to 18.2% compared to traditional MVD. It also improves physical properties, reducing hardness by 20-54%, decreasing shrinkage, and better preserving color (ΔE reduction of 3.38-5.88%), while enhancing rehydration. Microstructural analysis suggests that USMVD better maintains cell structure and creates porous networks, explaining the improvements in quality. Principal component analysis revealed that the USMVD treatment was significantly correlated with excellent quality characteristics. Overall, these findings confirm that USMVD is an advanced drying method that combines ultrasonic and microwave-vacuum techniques to produce high-quality dried lotus seeds with improved functional and nutritional qualities.
{"title":"Effects of ultrasonic-assisted microwave vacuum drying on physicochemical, nutritional, and quality of dried lotus seeds (Nelumbo nucifera Gaertn.)","authors":"Weiwei Wang , Yuting Tian , Qing Li , Yanpi Li , Qisen Xiang","doi":"10.1016/j.lwt.2026.119145","DOIUrl":"10.1016/j.lwt.2026.119145","url":null,"abstract":"<div><div>Ultrasonic-assisted microwave vacuum drying represents a promising technique for enhancing the quality of agricultural products. This study evaluates the effects of four drying techniques—hot air drying (HAD), microwave vacuum drying (MVD), airborne ultrasonic combined with microwave vacuum drying (USMVD), and waterborne ultrasonic pretreatment combined with microwave vacuum drying (US + MVD)—on the quality of lotus seeds. Results indicate that USMVD significantly improves product quality by lowering water activity to 0.38-0.45, increasing levels of slowly digestible and resistant starch, and boosting antioxidant capacity by up to 18.2% compared to traditional MVD. It also improves physical properties, reducing hardness by 20-54%, decreasing shrinkage, and better preserving color (<em>ΔE</em> reduction of 3.38-5.88%), while enhancing rehydration. Microstructural analysis suggests that USMVD better maintains cell structure and creates porous networks, explaining the improvements in quality. Principal component analysis revealed that the USMVD treatment was significantly correlated with excellent quality characteristics. Overall, these findings confirm that USMVD is an advanced drying method that combines ultrasonic and microwave-vacuum techniques to produce high-quality dried lotus seeds with improved functional and nutritional qualities.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119145"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to evaluate how electrospinning parameters influence zein mean fiber diameter (MFD) and functionality with nisin incorporation, using Face Centered Composite Design (FCCD) and Response Surface Methodology (RSM) to assess four independent variables at three levels: zein concentration (225–265 g/L), applied voltage (10–30 kV), flow rate (1.0–4.0 mL/h), and tip-to-collector distance (10–20 cm). Model significance, accuracy, and predictive capability were confirmed by ANOVA, R2, adjusted R2, and predicted R2. Nisin-loaded fibers were also analyzed for tensile properties, hydrophobicity, and bioactivity. Zein concentration had the strongest effect on MFD (P < 0.0001), while voltage, flow rate, and tip-to-collector distance also showed significant influences (P < 0.05). Optimal conditions were 236 g/L zein, 10.1 kV voltage, 1.66 mL/h flow rate, and 19.88 cm tip-to-collector distance. Nisin release was slower at pH 6.3 than 3.8. Zein nanofibers containing 10 g nisin per kg zein showed antimicrobial activity against L. monocytogenes (12.22 mm inhibition zone) and 38.2 % DPPH radical scavenging. Overall, electrospun zein fibers showed antimicrobial, antioxidant, and sustained-release properties for active food packaging.
本研究旨在通过面心复合设计（FCCD）和响应面法（RSM）评估静电纺丝参数在玉米蛋白浓度（225-265 g/L）、施加电压（10-30 kV）、流速（1.0-4.0 mL/h）和尖端到收集器距离（10-20 cm）三个水平上对玉米蛋白平均纤维直径（MFD）和功能的影响。采用方差分析（ANOVA）、R2、调整R2和预测R2验证模型的显著性、准确性和预测能力。此外，还分析了nisin负载纤维的拉伸性能、疏水性和生物活性。玉米蛋白浓度对MFD的影响最大（P < 0.0001），电压、流速和尖端到集热器的距离也有显著影响（P < 0.05）。最佳条件为：236 g/L玉米蛋白，10.1 kV电压，1.66 mL/h流速，19.88 cm尖端到收集器的距离。pH值为6.3时，Nisin的释放速度比pH值为3.8时慢。每kg玉米蛋白含有10 g nisin的玉米蛋白纳米纤维对单核细胞增生L. L. （12.22 mm抑制区）具有抗菌活性，对DPPH自由基的清除率为38.2%。综上所述，电纺玉米蛋白纤维具有抗菌、抗氧化和缓释特性，可用于活性食品包装。
{"title":"Optimization of zein electrospun nanofibers for nisin delivery: A promising bacteriocin template for active packaging applications","authors":"Mohieddin Kazemi , Abdollah Jamshidi , Jebrail Movaffagh , Javad Aliakbarlu , Behrouz Ghorani , Behrooz Fathi","doi":"10.1016/j.lwt.2026.119007","DOIUrl":"10.1016/j.lwt.2026.119007","url":null,"abstract":"<div><div>This study aimed to evaluate how electrospinning parameters influence zein mean fiber diameter (MFD) and functionality with nisin incorporation, using Face Centered Composite Design (FCCD) and Response Surface Methodology (RSM) to assess four independent variables at three levels: zein concentration <strong>(</strong>225–265 g/L), applied voltage (10–30 kV), flow rate (1.0–4.0 mL/h), and tip-to-collector distance (10–20 cm). Model significance, accuracy, and predictive capability were confirmed by ANOVA, R<sup>2</sup>, adjusted R<sup>2</sup>, and predicted R<sup>2</sup>. Nisin-loaded fibers were also analyzed for tensile properties, hydrophobicity, and bioactivity. Zein concentration had the strongest effect on MFD (P < 0.0001), while voltage, flow rate, and tip-to-collector distance also showed significant influences (P < 0.05). Optimal conditions were 236 g/L zein, 10.1 kV voltage, 1.66 mL/h flow rate, and 19.88 cm tip-to-collector distance. Nisin release was slower at pH 6.3 than 3.8. Zein nanofibers containing 10 g nisin per kg zein showed antimicrobial activity against <em>L. monocytogenes</em> (12.22 mm inhibition zone) and 38.2 % DPPH radical scavenging. Overall, electrospun zein fibers showed antimicrobial, antioxidant, and sustained-release properties for active food packaging.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119007"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-01Epub Date: 2026-01-20DOI: 10.1016/j.lwt.2026.119065
Wei Shi , Li-Juan Chai , Ju Guo , Ting Huang , Fang-Xiang Li , Yin-Ye Wang , Hong-Mei Zheng , Yang-Xue He , Jun-Lan Mei , Xiao-Juan Zhang , Zhen-Ming Lu , Zheng-Hong Xu
This study investigated the spatiotemporal variation of Daqu microbiota and physicochemical properties across spatial positions. Cluster analysis of temperature profiles from 78 monitoring points revealed six distinct patterns. Daqu in the central pile, with the longest ∼60 °C period, primarily formed black_Qu, while those at the top and edges, experiencing lower peak temperatures (∼50 °C), predominantly became white_Qu, with the transitional zones mainly forming yellow_Qu. Black_Qu exhibited the highest acidity, whereas white_Qu showed superior saccharification enzyme activity. Volatile profiling showed that white_Qu, yellow_Qu, and black_Qu were respectively enriched in nitrogenous compounds, alcohols and phenols, as well as acids, aldehydes, and ketones. Microbial community succession shifted from initial mesophilic (Weissella, Lactobacillus, Leuconostoc, Wickerhamomyces, Candida) to thermotolerant taxa. At the end of fermentation, black_Qu was dominated by Saccharopolyspora, Kroppenstedtia, and Thermoascus; yellow_Qu by Kroppenstedtia, Oceanobacillus, and Thermoascus; white_Qu by Oceanobacillus, Bacillus, and Saccharomycopsis. Mantel tests and linear mixed-effects models identified temperature, moisture, and total acidity as sequential and interactive drivers of microbial succession. Co-occurrence networks showed microbial communities dominated by positive correlations with modular structures, where bacterial networks were consistently more complex than fungal ones. These findings demonstrate that spatial environmental heterogeneity shapes distinct physicochemical and microbial profiles of different Daqu types.
{"title":"Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu","authors":"Wei Shi , Li-Juan Chai , Ju Guo , Ting Huang , Fang-Xiang Li , Yin-Ye Wang , Hong-Mei Zheng , Yang-Xue He , Jun-Lan Mei , Xiao-Juan Zhang , Zhen-Ming Lu , Zheng-Hong Xu","doi":"10.1016/j.lwt.2026.119065","DOIUrl":"10.1016/j.lwt.2026.119065","url":null,"abstract":"<div><div>This study investigated the spatiotemporal variation of Daqu microbiota and physicochemical properties across spatial positions. Cluster analysis of temperature profiles from 78 monitoring points revealed six distinct patterns. Daqu in the central pile, with the longest ∼60 °C period, primarily formed black_Qu, while those at the top and edges, experiencing lower peak temperatures (∼50 °C), predominantly became white_Qu, with the transitional zones mainly forming yellow_Qu. Black_Qu exhibited the highest acidity, whereas white_Qu showed superior saccharification enzyme activity. Volatile profiling showed that white_Qu, yellow_Qu, and black_Qu were respectively enriched in nitrogenous compounds, alcohols and phenols, as well as acids, aldehydes, and ketones. Microbial community succession shifted from initial mesophilic (<em>Weissella</em>, <em>Lactobacillus</em>, <em>Leuconostoc</em>, <em>Wickerhamomyces</em>, <em>Candida</em>) to thermotolerant taxa. At the end of fermentation, black_Qu was dominated by <em>Saccharopolyspora</em>, <em>Kroppenstedtia</em>, and <em>Thermoascus</em>; yellow_Qu by <em>Kroppenstedtia</em>, <em>Oceanobacillus</em>, and <em>Thermoascus</em>; white_Qu by <em>Oceanobacillus</em>, <em>Bacillus</em>, and <em>Saccharomycopsis</em>. Mantel tests and linear mixed-effects models identified temperature, moisture, and total acidity as sequential and interactive drivers of microbial succession. Co-occurrence networks showed microbial communities dominated by positive correlations with modular structures, where bacterial networks were consistently more complex than fungal ones. These findings demonstrate that spatial environmental heterogeneity shapes distinct physicochemical and microbial profiles of different Daqu types.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119065"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2026-02-01Epub Date: 2026-01-14DOI: 10.1016/j.lwt.2026.119036
Hang Xiao , Anders Peter Wätjen , Guillermo-Eduardo Sedó Molina , Egon Bech Hansen , Miguel Tovar , Claus Heiner Bang-Berthelsen
The development of novel starter cultures is essential for enhancing the nutritional value of plant-based dairy alternatives. In this study, we developed an innovative screening method to isolate lactic acid bacteria capable of in situ riboflavin production in soy-based substrates. Our approach integrates high throughput (HTP) single-cell cultivation, adaptation, and fluorescence-activated droplet sorting system. This method bypasses initial microbe isolation, involving all microorganisms from a sample for screening. By combining this workflow with our newly developed transparent soy-based medium, we efficiently identified LAB strains from bee gut that are suitable for soy-based fermentation. Among these strains, Lactococcus lactis NFICC2835 demonstrated the best performance during the screening process. By characterizing NFICC2835 in commercial soy-based milks, it showed consistent riboflavin production with up to 1.23 mg/L revealed by HPLC. Genomic analysis of NFICC2835 revealed 13 missense mutations around the rib operon and the purH gene, and 3 mutations in regions critical for regulating riboflavin biosynthesis, including the FMN riboswitch. By showcasing the genetic characteristics of the strains obtained from the HTP droplet screening, we not only advance our understanding of riboflavin overproduction but also underscore the potential of our screening strategy over conventional approaches in accelerating strain discovery and functional food development.
{"title":"Droplet microfluidics-based isolation, adaptation, and screening of riboflavin-producing lactic acid bacteria for fermenting plant-based dairy alternatives","authors":"Hang Xiao , Anders Peter Wätjen , Guillermo-Eduardo Sedó Molina , Egon Bech Hansen , Miguel Tovar , Claus Heiner Bang-Berthelsen","doi":"10.1016/j.lwt.2026.119036","DOIUrl":"10.1016/j.lwt.2026.119036","url":null,"abstract":"<div><div>The development of novel starter cultures is essential for enhancing the nutritional value of plant-based dairy alternatives. In this study, we developed an innovative screening method to isolate lactic acid bacteria capable of <em>in situ</em> riboflavin production in soy-based substrates. Our approach integrates high throughput (HTP) single-cell cultivation, adaptation, and fluorescence-activated droplet sorting system. This method bypasses initial microbe isolation, involving all microorganisms from a sample for screening. By combining this workflow with our newly developed transparent soy-based medium, we efficiently identified LAB strains from bee gut that are suitable for soy-based fermentation. Among these strains, <em>Lactococcus lactis</em> NFICC2835 demonstrated the best performance during the screening process. By characterizing NFICC2835 in commercial soy-based milks, it showed consistent riboflavin production with up to 1.23 mg/L revealed by HPLC. Genomic analysis of NFICC2835 revealed 13 missense mutations around the rib operon and the <em>purH</em> gene, and 3 mutations in regions critical for regulating riboflavin biosynthesis, including the FMN riboswitch. By showcasing the genetic characteristics of the strains obtained from the HTP droplet screening, we not only advance our understanding of riboflavin overproduction but also underscore the potential of our screening strategy over conventional approaches in accelerating strain discovery and functional food development.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"241 ","pages":"Article 119036"},"PeriodicalIF":6.6,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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