LWT - Food Science and Technology最新文献_第9页

The economic feasibility of commercial bioactive compound process from fermented soybeans 从发酵大豆中提取商业生物活性化合物工艺的经济可行性

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116967

Ni Ni Myint , Netipon Sakulshah , Pachara Srinophakun , Howida M. Nail , Hui-Min David Wang , Anusith Thanapimmetha , Penjit Srinophakun

Polyphenols, bioactive compounds from fermented soybeans, promoted apoptosis and autophagy in melanoma cells, causing cancer cell death. This study investigated the economic feasibility of upscaling bioactive compound production. First, the process was designed, and the equipment was sized and quoted. Later, the financial feasibility was assessed regarding the net present value (NPV), internal rate of return (IRR), and payback period. The bioactive compound 30.7 kg was obtained from boiled soybean 355.4 kg at the production cost of 26.01 USD/kg and 287.2 kg of byproduct. When the selling price was 55 USD/kg, NPV, IRR, and payback period were USD 842,044.88, 28.5%, and 9.19 years, respectively. The sensitivity analysis was also performed if the annual operative cost and byproduct prices were varied at ±20%. It was found that working capital had the most impact on project feasibility. If there were a 20% cost reduction, the NPV would increase by USD 125,428.68 from the base NPV. With the product selling price increased to 88 USD/kg, NPV, IRR, and payback period would be USD 2,104,591.41, 60%, and 5.08 years, respectively. Consequently, a higher annual income of USD 287,679.2 and a profit of USD 190,313.42 were obtained, showing the practical economic feasibility of commercial production.

发酵大豆中的生物活性化合物多酚可促进黑色素瘤细胞的凋亡和自噬，导致癌细胞死亡。本研究调查了扩大生物活性化合物生产规模的经济可行性。首先，设计了工艺流程，确定了设备尺寸并进行了报价。随后，就净现值（NPV）、内部收益率（IRR）和投资回收期评估了财务可行性。在生产成本为 26.01 美元/公斤和副产品 287.2 公斤的情况下，从煮熟的 355.4 公斤大豆中获得了 30.7 公斤生物活性化合物。当销售价格为 55 美元/公斤时，净现值、内部收益率和投资回收期分别为 842044.88 美元、28.5%和 9.19 年。如果年运营成本和副产品价格的变化率为 ±20%，还进行了敏感性分析。结果发现，运营资本对项目可行性的影响最大。如果成本降低 20%，净现值将比基本净现值增加 125,428.68 美元。如果产品售价提高到 88 美元/公斤，净现值、内部收益率和投资回收期将分别为 2,104,591.41 美元、60%和 5.08 年。因此，可获得较高的年收入 287,679.2 美元和利润 190,313.42 美元，显示了商业生产的实际经济可行性。

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引用次数: 0

Exploring the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals 探索紫色无壳大麦在挤压即食谷物中的营养和技术功能优势

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117018

Iván Friero, Mariona Martínez-Subirà, Alba Macià, María-Paz Romero, Marian Moralejo

This study explores the potential of purple hull-less barley for producing ready-to-eat cereals, focusing on the impact of extrusion on their nutritional and techno-functional properties. Four formulations were assessed: 100% whole barley, 100% pearled barley, 15% barley bran-85% refined wheat flour, and 100% refined wheat. Higher temperatures and screw speeds, along with lower moisture levels, significantly influenced expansion, density, and hardness. Whole barley extrudates were high in β-glucans (7.4%) and arabinoxylans (6.8%), which negatively correlated with expansion (r = −0.857 and r = −0.796) and positively with hardness (r = 0.833 and r = 0.738) and density (r = 0.673 and r = 0.863). Pearled barley extrudates showed improved textural properties compared to whole barley, with reduced hardness and density. The phenolic profile and antioxidant capacity of raw materials and extrudates were compared, revealing a significant decrease after extrusion across all formulations. Incorporating barley bran into refined wheat flour tripled the antioxidant capacity of the refined wheat extrudates. Both whole and pearled barley extrudates offered a low estimated glycemic index, suitable for low-GI diets. Overall, purple hull-less barley presents a nutritious option for extrusion, with pearling and bran utilization improving both the techno-functional and nutritional qualities for health-conscious consumers.

本研究探讨了紫色无壳大麦生产即食谷物的潜力，重点是挤压对其营养和技术功能特性的影响。对四种配方进行了评估：100% 全大麦、100% 珍珠大麦、15% 大麦麸-85% 精制小麦粉和 100% 精制小麦。较高的温度和螺杆速度以及较低的水分含量对膨胀率、密度和硬度有显著影响。全大麦挤压物中含有大量的β-葡聚糖（7.4%）和阿拉伯聚糖（6.8%），它们与膨胀率呈负相关（r = -0.857 和 r = -0.796），与硬度（r = 0.833 和 r = 0.738）和密度（r = 0.673 和 r = 0.863）呈正相关。与整粒大麦相比，珍珠大麦挤压物的质构特性有所改善，但硬度和密度有所降低。比较了原料和挤压物的酚类物质概况和抗氧化能力，发现所有配方的挤压物在挤压后酚类物质概况和抗氧化能力都显著下降。在精制小麦粉中加入大麦麸后，精制小麦挤压物的抗氧化能力提高了三倍。全麦和带珠大麦挤压物的估计升糖指数都很低，适合低升糖指数饮食。总之，紫色无壳大麦是一种营养丰富的挤压产品，其珠光处理和麸皮的利用可为注重健康的消费者提高技术功能和营养品质。

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引用次数: 0

Optimizing Bleaching Process Parameters of Distillers Corn Oil for edible applications using a response surface methodology 利用响应面方法优化用于食用的蒸馏玉米油漂白工艺参数

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116991

Md Sanaul Huda, Preston Wilson, Niloy Chandra Sarker, Ewumbua Monono

The bleaching process is aimed at removing pigments, traces of metals, and residual phospholipids to improve the color, stability, and quality of the oil. Distillers corn oil (DCO) contains lots of β-carotene that are beneficial but no study has focused on optimizing the removal of pigments while minimizing the loss of β-carotene. Hence, a response surface methodology with the Box-Behnken design was used to study the effect of the process parameters during bleaching. The process parameters were dosage of bleaching clay (1 − 3%), time (5 − 25 min), and temperature (90 − 110 °C) for neutralized DCO on the laboratory scale. The optimal parameters were bleaching clay dosage of 1.2%, time of 23.2 min, and temperature of 99.1 °C. The β-carotene reduced from 0.2% to 36%, red color reduced from 27% to 88%, and yellow color reduced from 0% to 83%. The PV values of the bleached oil sample ranged from 1.7 to 9.4 meq O₂/kg. The quality of DCO at the optimal bleaching level was compared with conventional edible corn oil. The models developed was used to identify the precise balance between enhancing color removal and maintaining beneficial nutritional values.

漂白过程旨在去除色素、微量金属和残留磷脂，以改善油的颜色、稳定性和质量。蒸馏玉米油（DCO）含有大量对人体有益的 β-胡萝卜素，但还没有研究重点关注如何在去除色素的同时最大限度地减少 β-胡萝卜素的损失。因此，我们采用了方框-贝肯设计的响应面方法来研究漂白过程中工艺参数的影响。在实验室规模上，漂白土用量（1 - 3%）、时间（5 - 25 分钟）和温度（90 - 110 °C）是中和 DCO 的工艺参数。最佳参数为漂白土用量 1.2%、时间 23.2 分钟、温度 99.1 ℃。β-胡萝卜素从 0.2% 降低到 36%，红色从 27% 降低到 88%，黄色从 0% 降低到 83%。漂白油样品的 PV 值介于 1.7 至 9.4 meq O2/kg 之间。最佳漂白水平下的 DCO 质量与传统食用玉米油进行了比较。所开发的模型可用于确定提高脱色效果和保持有益营养价值之间的精确平衡。

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引用次数: 0

Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning 视觉对新产品评估和接受的影响：用面包屑和一种新调料裹面包块

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116999

Inmaculada Gómez, Miriam Ortega-Heras, Ma Luisa González-SanJosé

The main aim of this study is to examine the influence of chicken nugget color and appearance on the overall acceptance rates and responses of a panel of consumers. Fifty blindfolded and fifty-two non-blindfolded panelists tasted the nuggets. They evaluated their Overall Liking (OL) and their perceptions of the sensory properties of chicken nuggets with no seasoning and chicken nuggets coated in breadcrumbs with 10% and 25% of a red pomace seasoning, a by-product of red winemaking. Just-About-Right (JAR) scales and Penalty Analysis (PA) were then used to determine the adequacy of the sensory attributes that the consumers had attributed to the products. Furthermore, purchase intention was also studied. The red pomace seasoning, regardless of the quantity that was used, darkened the nugget coatings. No effect of color on OL was observed when comparing the responses of the blindfolded and the non-blindfolded consumers. Their purchase intention decreased in proportion to the increased amount of seasoning added to the breadcrumbs. However, PA suggested that nuggets coated in breadcrumbs with 10% red pomace seasoning could after some reformulation be successfully marketed.

本研究的主要目的是研究鸡块的颜色和外观对消费者总体接受率和反应的影响。五十名蒙眼和五十二名不蒙眼的小组成员品尝了鸡块。他们评估了对不加调料的鸡块和裹有面包屑的鸡块的总体喜爱程度（OL）以及对其感官特性的看法，面包屑中分别添加了 10% 和 25% 的红渣调料（一种红葡萄酒酿造的副产品）。然后，使用 "正确无误"（JAR）量表和 "惩罚分析"（PA）来确定消费者赋予产品的感官属性是否充分。此外，还对购买意向进行了研究。红渣调味料无论用量多少，都会使金块涂层颜色变深。在比较蒙眼消费者和非蒙眼消费者的反应时，没有观察到颜色对 OL 的影响。他们的购买意向随面包屑中调味料添加量的增加而降低。不过，PA 表明，裹有 10%红渣调味料的面包屑脆块在经过重新配方后可成功推向市场。

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引用次数: 0

Comparative analysis of physicochemical properties, flavor compounds, and metabolites among three major cultivated walnut (Juglans sigillata Dode) varieties in China Yunnan 中国云南三个主要栽培核桃（Juglans sigillata Dode）品种的理化性质、风味化合物和代谢物的比较分析

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117003

Wenwen Li , Yu Qin , Jiahang Gong , Beibei Zhang , Wenwen Zhang , Dengjie Yao , Chunyin Zeng , Delu Ning , Yongliang Zhuang , Lirong Li , Rui Huang

This study investigated the physicochemical properties, flavor substances, and metabolites of three major cultivated walnut kinds Xixiang walnut kernels (XXWK), Santai walnut kernels (STWK), and Yangbipao walnut kernels (YBWK) in China Yunnan. The lowest oil content and the highest protein content were found in the YBWK. The total content of 17 amino acids, including threonine, valine, and lysine, in YBWK was significantly higher than those of XXWK and STWK. The unsaturated fatty acid contents of XXWK, STWK, and YBWK were 85.92%, 86.78%, and 87.58%, respectively. The flavor compounds with the highest OAV values were hexanal, trans-2-nonenal, and trans-2-nonenal in XXWK, STWK, and YBWK, respectively. A total of 156 metabolites with significant differences were identified, the highest content of lipids and lipid-like molecules. Vitamin B6 metabolism, alpha-linolenic acid metabolism, and purine metabolism were the important metabolic pathways in walnut kernels. Hexanol and methyl hexanoate showed a highly significant positive correlation with icariside E5, and 1-nonanal, decyl aldehyde showed a highly significant positive correlation with 8 amino acids, including leucine, isoleucine, and phenylalanine. This study provided a theoretical basis for understanding the characteristics of main cultivated walnuts and developing walnut products in Yunnan.

本研究调查了中国云南三个主要栽培核桃品种西乡核桃仁（XXWK）、三台核桃仁（STWK）和羊鼻堡核桃仁（YBWK）的理化性质、风味物质和代谢物。YBWK 的含油量最低，蛋白质含量最高。YBWK中苏氨酸、缬氨酸和赖氨酸等17种氨基酸的总含量明显高于XXWK和STWK。XXWK、STWK和YBWK的不饱和脂肪酸含量分别为85.92%、86.78%和87.58%。OAV值最高的风味化合物分别是XXWK、STWK和YBWK中的己醛、反式-2-壬烯醛和反式-2-壬烯醛。共鉴定出 156 种具有显著差异的代谢物，其中脂质和类脂质分子含量最高。维生素 B6 代谢、α-亚麻酸代谢和嘌呤代谢是核桃仁的重要代谢途径。己醇和己酸甲酯与冰片苷 E5 呈极显著的正相关，1-壬醛、癸醛与亮氨酸、异亮氨酸和苯丙氨酸等 8 种氨基酸呈极显著的正相关。这项研究为了解云南主要栽培核桃的特性和开发核桃产品提供了理论依据。

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引用次数: 0

Physicochemical characterization of emulsions stabilized with polysaccharide conjugates extracted from Pu'er tea and their protective effect on curcumin 用普洱茶提取的多糖共轭物稳定乳液的理化特性及其对姜黄素的保护作用

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.116730

Xiulin Liu , Yongyong Wang , Jun He , Wei Feng , Tao Lu , Ke Zhang , Weilong Zhou , Xiaolei Lu , Zhengqi Wu , Dechao Li , Shuiyuan Cheng , Jin Zhao , Xiaoqiang Chen

This study aimed to investigate the influence of different storage periods on the emulsifying properties of polysaccharide-protein complexes (pTPC) in Pu 'er tea through structural analysis and macroscopic characterization, and further explore the stability of pTPC-stabilized nano-emulsions in various environmental conditions. Through determination of chemical composition, interfacial tension, and infrared spectroscopy, it was found that compared to pTPC-13, the higher amino acid content of pTPC-18 led to enhanced hydrogen bonding and electrostatic interactions between intramolecular polysaccharides and polyphenols, thereby increasing its adsorption rate and interfacial film thickness. Additionally, the stability of pTPC-18 stabilized nano-emulsions showed no significant changes in zeta potential and particle size over 0–90 days of storage, pH 2.0–9.0, 25–100 °C, Na⁺ and Ca²⁺, whereas pTPC-13 stabilized emulsions exhibited noticeable droplet aggregation and layering instability under the same stress conditions. Furthermore, for curcumin encapsulation, pTPC-18 nano-emulsions (60%) demonstrated stronger protection of curcumin compared to pTPC-13 nano-emulsions (39%). These results suggest that during long-term storage, the relative increase in protein and polyphenol content within pTPC-18 enhances its emulsifying properties, providing new insights into the development of lipid-active substance delivery systems.

本研究旨在通过结构分析和宏观表征，研究不同储存期对普洱茶中多糖-蛋白复合物（pTPC）乳化性能的影响，并进一步探讨pTPC稳定纳米乳液在不同环境条件下的稳定性。通过测定化学成分、界面张力和红外光谱发现，与 pTPC-13 相比，pTPC-18 氨基酸含量更高，导致分子内多糖与茶多酚之间的氢键和静电作用增强，从而提高了其吸附率和界面膜厚度。此外，pTPC-18 稳定化纳米乳液的稳定性表明，在 0-90 天的储存期、pH 值为 2.0-9.0、25-100 °C、Na+ 和 Ca2+ 的条件下，zeta 电位和粒度没有发生显著变化，而 pTPC-13 稳定化乳液在相同的应力条件下表现出明显的液滴聚集和分层不稳定性。此外，与 pTPC-13 纳米乳液（39%）相比，pTPC-18 纳米乳液（60%）在姜黄素包囊方面表现出更强的姜黄素保护能力。这些结果表明，在长期储存过程中，pTPC-18 中蛋白质和多酚含量的相对增加增强了其乳化特性，为脂质活性物质递送系统的开发提供了新的思路。

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引用次数: 0

Probiotic Lactobacillus strains as protective adjunct cultures against fungal growth and toxin production in Hard cheese 将益生菌乳酸杆菌菌株作为保护性辅助培养物，防止硬质奶酪中真菌生长和毒素产生

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117057

Asmaa H.M. Moneeb , Taha Mehany , Mohammed A. Abd-Elmonem , Adel A. Tammam , Abdel-Naser A. Zohri , Wahid I. El-Desoki , Tuba Esatbeyoglu

Ras cheese, a type of hard cheese, is widely recognized and holds considerable importance in Egypt and various other regions. This cheese is often subjected to high-humidity storage conditions, fostering the proliferation of fungi and yeasts that can impact its quality. This study aims to examine the ability of various Lactobacillus strains as protective adjunct cultures against fungal growth, and to determine the mycotoxin production and enzymatic activities of isolated fungi found in Ras cheese. The experimental design comprised several treatments: Control was made using Lactobacillus bulgaricus and Streptococcus thermophilus; T1, T2 and T3 involved control + Lactobacillus acidophilus, Lactobacillus helveticus and Lacticaseibacillus casei, respectively. On Czapek dextrose agar medium, control exhibited the highest fungal count at fresh status (525 ± 46 CFU/g), whereas T3 displayed the lowest value (277 ± 60 CFU/g). T2 with Lb. helveticus showed the lowest total fungal count (302 ± 79 CFU/g) and had higher antifungal activity in stored cheese than Lb. acidophilus (344 ± 53 CFU/g) and Lb. casei (323 ± 73 CFU/g) at 90-day ripening. T1 yielded the highest count in fresh samples (363 ± 66 CFU/g), while T3 presented the lowest count after 90-days (243 ± 59 CFU/g) on PDA medium. Moreover, Aspergillus flavus and Aspergillus niger were the predominant fungi in control after 90-days, with reduced occurrences in probiotic-treated cheeses. The absence of mycotoxins was verified in Ras cheese; however, isolates of A. flavus showed the ability to generate aflatoxin B1 and G1, whereas isolates of A. niger could produce ochratoxin A. Both A. flavus and A. niger isolates exhibited the potential to produce lipases and proteases. The introduction of probiotics into Ras cheese may serve as an essential environmentally friendly approach to mitigate fungal presence and diminish the production of undesirable enzymes that compromise the quality and safety of hard cheeses.

Ras 奶酪是一种硬质奶酪，在埃及和其他地区得到广泛认可并具有相当重要的地位。这种奶酪经常处于高湿度的储存条件下，会促进真菌和酵母菌的繁殖，从而影响其质量。本研究旨在检验各种乳酸杆菌菌株作为保护性辅助培养物对真菌生长的能力，并确定在拉斯奶酪中发现的分离真菌的霉菌毒素产量和酶活性。实验设计包括几个处理：对照组使用保加利亚乳杆菌和嗜热链球菌；T1、T2 和 T3 处理分别为对照组+嗜酸乳杆菌、螺旋乳杆菌和酪酸乳杆菌。在 Czapek 葡萄糖琼脂培养基上，对照组在新鲜状态下的真菌数量最高（525 ± 46 CFU/g），而 T3 的真菌数量最低（277 ± 60 CFU/g）。添加了嗜酸乳杆菌（344 ± 53 CFU/g）和干酪乳杆菌（323 ± 73 CFU/g）的 T2 显示出最低的真菌总计数（302 ± 79 CFU/g），并且在 90 天成熟期，在储存奶酪中的抗真菌活性高于嗜酸乳杆菌（344 ± 53 CFU/g）和干酪乳杆菌（323 ± 73 CFU/g）。在 PDA 培养基上，T1 在新鲜样品中的计数最高（363 ± 66 CFU/g），而 T3 在 90 天后的计数最低（243 ± 59 CFU/g）。此外，黄曲霉和黑曲霉是 90 天后对照组中最主要的真菌，而在益生菌处理过的奶酪中，这两种真菌的出现率有所下降。拉丝奶酪中没有霉菌毒素，但分离出的黄曲霉能产生黄曲霉毒素 B1 和 G1，而分离出的黑曲霉能产生赭曲霉毒素 A。在拉丝奶酪中引入益生菌可能是一种重要的环保方法，可减轻真菌的存在，减少有损硬奶酪质量和安全的不良酶的产生。

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引用次数: 0

Carvacrol maintains antioxidant capacity in goji fruit by increasing the content of bioactive compounds 香芹酚通过增加生物活性化合物的含量来维持枸杞的抗氧化能力

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117035

Junjie Wang , Lunaike Zhao , Wei Tian , Huaiyu Zhang , Peng Wang , Qi Zhan , Hongwei Fan , Xiao Yu

Fresh goji berries are prone to decay and spoilage, resulting in economic losses. We investigated the effects of carvacrol (CVR) on the natural disease incidence and quality of goji berries by fumigating with varying CVR concentrations (0.06, 0.12, and 0.24 μL/mL). The results showed that CVR treatment inhibited the natural decay of goji berries by enhancing their quality, color, and total soluble solids/titratable acidity ratio. Moreover, 0.12 μL/mL CVR was determined to be the optimal concentration, as it maintained the sensory quality (except for aroma) and inhibited the disease incidence and preliminary disease expansion of goji fruit inoculated with Alternaria alternata. The treated berries exhibited elevated total phenolic content, total flavonoid content, ascorbic acid, glutathione, melatonin, total chlorophyll, and carotenoid levels. Higher hydrophilic and lipophilic total antioxidant activities and free radical scavenging capacities were also observed in the treated berries. Targeted metabolomics showed that treatment with 0.12 μL/mL CVR increased the levels of four phenolic acids (caffeic acid, chlorogenic acid, ferulic acid, and protocatechuic acid) and two flavonoids (naringenin and quercetin) in goji berries, thereby activating the gene expression of the phenylpropanoid metabolic pathway. In summary, CVR treatment delayed fruit senescence and the decline in fruit quality, promoted the accumulation of bioactive compounds, and improved antioxidant capacity and disease resistance by activating the phenylpropanoid metabolic pathway.

新鲜枸杞容易腐烂和变质，造成经济损失。我们用不同浓度的香芹酚（CVR）（0.06、0.12 和 0.24 μL/mL）熏蒸枸杞，研究了香芹酚（CVR）对枸杞自然病害发生率和质量的影响。结果表明，CVR 处理可抑制枸杞的自然腐烂，提高枸杞的质量、色泽和总可溶性固形物/滴定酸度比。此外，0.12 μL/mL CVR 被确定为最佳浓度，因为它能保持枸杞果实的感官质量（除香气外），并能抑制接种了交替孢霉的枸杞果实的病害发生率和初步病害扩展。经处理的浆果显示出总酚类含量、总黄酮含量、抗坏血酸、谷胱甘肽、褪黑激素、总叶绿素和类胡萝卜素水平的提高。在处理过的浆果中还观察到更高的亲水和亲油总抗氧化活性和自由基清除能力。靶向代谢组学研究表明，用 0.12 μL/mL CVR 处理可提高枸杞中四种酚酸（咖啡酸、绿原酸、阿魏酸和原儿茶酸）和两种类黄酮（柚皮苷和槲皮素）的水平，从而激活苯丙类代谢途径的基因表达。总之，CVR 处理可延缓果实衰老和果实品质下降，促进生物活性化合物的积累，并通过激活苯丙类代谢途径提高抗氧化能力和抗病性。

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引用次数: 0

Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken 从与冰鲜鸡有关的各种来源中分离出的两种气单胞菌噬菌体的特征和基因组分析

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117028

Haijing Hu, Linlin Cai, Liangting Shao, Xinglian Xu, Huhu Wang, Guanghong Zhou

Aeromonas is a primary spoilage bacterium found in chilled meat and serves as a significant pathogenic and spoilage agent in fish culture. Bacteriophages present a viable alternative to antibiotics for the targeted elimination of Aeromonas, minimizing environmental stress. In this study, two Aeromonas phages, P36 and P40, were isolated from samples collected in the slaughtering environment and from chilled chicken products. Both P36 and P40 exhibit the identical host range. They have optimal multiplicities of infection (MOI) of 0.001, with lysis times of 120 min and 180 min, respectively. These phages demonstrate stable survival within a temperature range of 4–40 °C and a pH range of 5–11. Morphological and genomic analyses indicate that the two Aeromonas phages belong to the order Caudovirales, family Podoviridae, subfamily Autographivirinae. The genomes of the two phages were composed of linear double-stranded DNA (dsDNA) with lengths of 41,454 bp and 41,484 bp, respectively. Notably, there were no coding genes associated with safety factors such as virulence, antibiotic resistance, or lysogenicity present in the genomes. This finding indicates that the two phages possess potential applications in food safety and therapeutic contexts.

气单胞菌是冷鲜肉中的一种主要腐败菌，也是鱼类养殖中的一种重要致病菌和腐败菌。噬菌体是抗生素的一种可行替代品，可以有针对性地消灭气单胞菌，最大限度地减少环境压力。在这项研究中，从屠宰环境和冰鲜鸡肉产品中采集的样本中分离出了两种气单胞菌噬菌体（P36 和 P40）。P36 和 P40 的宿主范围相同。它们的最佳感染倍数（MOI）为 0.001，裂解时间分别为 120 分钟和 180 分钟。这些噬菌体在 4-40 °C 的温度范围和 5-11 的 pH 值范围内都能稳定存活。形态学和基因组分析表明，这两种气单胞菌噬菌体属于头状病毒目、头状病毒科、Autographivirinae亚科。这两种噬菌体的基因组由线性双链DNA（dsDNA）组成，长度分别为41,454 bp和41,484 bp。值得注意的是，这两种噬菌体的基因组中没有与毒力、抗生素抗性或溶解性等安全因素相关的编码基因。这一发现表明，这两种噬菌体在食品安全和治疗方面具有潜在的应用价值。

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引用次数: 0

Preparation and characteristics of tea water-insoluble protein/chitosan composite particles 茶叶水不溶性蛋白质/壳聚糖复合颗粒的制备及其特性

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

LWT - Food Science and Technology

Pub Date : 2024-11-15 DOI: 10.1016/j.lwt.2024.117009

Lijun Zhao , Haoyuan Gao , Yan Xiao , Lingxia Sun , Shengzhao Li , Yaodi Zhu , Jong-Hoon Lee , Gaiming Zhao , Yuying Wang , Yican Wang , Miaoyun Li

The emulsifying properties of tea water-insoluble protein particles (TWIPs) are insufficient to expand their applicability in food emulsifying systems. This study aimed to explore the emulsification characteristics and application of tea water-insoluble protein/chitosan composite particles (TCPs). Scanning electron microscopy showed the TWIPs were tightly coupled with chitosan (CS). The transform of secondary structure and amino acid residues were beneficial to the formation of TCPs and improvement of emulsification performance. Increasing the CS concentration improved the viscoelasticity, as verified by rheological property, and decreased the droplet size of Pickering emulsions (PEs) at a TWIP-CS mass ratio of 50:50. In addition, when the fixed TWIP-CS ratio was 50:50, the TCPs concentration of 0.5% favored the formation of bovine bone white soup with extraordinary emulsification stability (p < 0.05). In conclusion, the emulsification property of TWIPs was improved at a TWIP-CS ratio of 50:50, which was also verified in PEs and bovine bone white soup. This work provided a theoretical basis for the development and further deep processing of tea by-products, and broadened the application of tea protein in liquid emulsification system.

茶叶水不溶性蛋白颗粒（TWIPs）的乳化特性不足以扩大其在食品乳化体系中的应用。本研究旨在探索茶叶水不溶性蛋白/壳聚糖复合颗粒（TCPs）的乳化特性及应用。扫描电子显微镜显示，TWIPs与壳聚糖（CS）紧密耦合。二级结构和氨基酸残基的转变有利于 TCPs 的形成和乳化性能的改善。在 TWIP-CS 质量比为 50:50 时，增加 CS 的浓度可改善粘弹性（通过流变特性验证），并减小皮克林乳液（PE）的液滴尺寸。此外，当 TWIP-CS 的固定质量比为 50:50 时，0.5% 的 TCPs 浓度有利于形成具有超强乳化稳定性的牛骨白汤（p <0.05）。总之，在 TWIP-CS 比为 50:50 时，TWIPs 的乳化性能得到了改善，这在 PE 和牛骨白汤中也得到了验证。这项工作为茶叶副产品的开发和深加工提供了理论依据，拓宽了茶蛋白在液体乳化体系中的应用。

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