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Acetyl-CoA carboxylase as potential molecular target of dimethyl trisulfide on inhibiting the Aspergillus flavus growth and aflatoxins production LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-03-03 Andong Gong, Mengge Song, Jingrong Liu, Nannan Wu, Yu Zhang, Yimei Zhang, Guang Yang, Peng Yang, Jingbo Zhang, Aibo Wu, Yucai Liao
and the produced aflatoxins are common hazardous contaminants in grains and food, which generated great damage to food security and human health. Acetyl-CoA carboxylase (ACC), catalyzing acetyl-CoA to malonyl-CoA, is the first and speed-determining step in fatty acid biosynthesis (cell membrane composition) and aflatoxins biosynthesis process in . Here, we demonstrated that dimethyl trisulfide (DMTS)
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Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-28 Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym
Rye plays a significant role in the nutritional culture of Europe however rye-based products are high in FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols). Tailored fermentation during sourdough production seems to be a viable option for FODMAP decrease while increasing bioactive profile. This study aimed to investigate the influence impact of fermentation time and
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Inhibition of Salmonella growth in exudates drained from poultry meat by bacteriophage cocktail-containing absorbent food pad LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-28 Inho Lee, Jieon Lee, Minsik Kim
Absorbent food pads are commonly used to absorb exudate drained from food to maintain initial food quality throughout shelf life. However, the absorbed exudate often serves as a nutrient for contaminating pathogens in the pads, requiring appropriate antimicrobial strategies. Here, we developed bacteriophage cocktail-containing absorbent food pads, called phage pads, by impregnating commercial absorbent
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Comparison of microbial communities and nitrite formation in two different beet sugar extraction systems LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-28 R.R. Birke, B. Zwirzitz, C. Purzner, F. Emerstorfer, R. Turetschek, K.J. Domig
This study investigated nitrite formation in beet sugar factories, crucial due to tightening European Union directives for contaminants in feed material. Comparing two extraction systems (trough and tower), the trough system exhibited dynamic nitrite formation processes resulting in an average nitrite content of 14.35 mg/kg in raw juice. In the tower system, high nitrite levels and rapid degradation
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Rapid and visual detection of Listeria monocytogenes based on polymerase spiral reaction in fresh-cut fruit LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-28 Moran Zhang, Yongjin Dai, Huawei Liu, Hongzhou Chen, Jing Sun, Yingjian Lu
Widespread foodborne pathogen exhibits a pronounced fatality rate among individuals with compromised immune systems, the elderly, and pregnant women. A simple and user-friendly approach is required to identify . A distinctive thermostatic nucleic acid amplification technology called polymerase spiral reaction (PSR) has been extensively employed in the identification of foodborne pathogens. In the study
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Nutritional and functional properties of photosynthetic microorganism proteins: A comparison with soy protein isolate and wheat protein LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-27 Yurong Ma, Shuang Fu, Shuailing Yang, Feng Chen, Ka-Wing Cheng, Bin Liu
As a widely acknowledged source of sustainable food protein, there has been limited research on the functional properties of photosynthetic microorganism proteins (PsmPs) applied in food. The nutritional and functional attributes for meat analogue production of protein (SpirP), protein (ChloP), and sp. protein (SchiP) were investigated and compared with two widely utilized proteins: soy protein isolate
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Exploring the contribution of temperature-adapted microbiota to enzyme profile of saccharification in Daqu using metagenomics and metaproteomics LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-27 Yang Yang, Man-Si Niu, Hui Yu, Wei Shi, Li-Juan Chai, Zhen-Ming Lu, Xiao-Tong Liu, Cai-Hong Shen, Zheng-Hong Xu, Song-Tao Wang, Jin-Song Shi
Temperature is a critical factor that influences the microbiota in , which provides essential enzymes for the saccharification process in (Chinese liquor) production. However, the relationship between temperature-adapted microbiota and saccharification properties of remains unclear. In this study, a profile of 23 major saccharifying enzymes and 40 responsible genera was obtained from the metagenomic
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Comparative study on the target sequences of thaumatin-like protein (TLP) and internal transcribed spacer (ITS) in the detection of corn component in edible oil by ladder-shape melting temperature isothermal amplification (LMTIA) LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-27 Fugang Xiao, Yaoxuan Zhang, Menglin Gu, XiaoQi Xi, Yongqing Zhang, Juntao Sun, Quanzeng Wei, Bochun Hu, Guozhi Zhang, Deguo Wang
Single copy thaumatin-like protein (TLP) genes and multiple copy internal transcribed spacer (ITS) genes from the nucleus of corn were selected as targets, designed and screened primers. The impact of target sequence selection on ladder-shape melting temperature isothermal amplification (LMTIA) detection of corn components in edible oil from aspects such as specificity, sensitivity, and stability were
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Effect of different inactivation condition on Lactobacillus gasseri and Lactobacillus plantarum: Culturability, cell integrity and morphology LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-27 Mohammad Mahdi Gholian, Arash Babaei, Fatemeh Zendeboodi, Amir M. Mortazavian, Vahid Koushki
This study evaluated the effect of two inactivation methods on probiotic, and aimed to determine a suitable inactivation method and condition for obtaining beneficial paraprobiotics from (LP) and (LG). The effect of inactivation condition on culturability, physiological properties, and morphological characteristics was evaluated by a plating method, flow cytometry, and field emission-scanning electron
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Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-27 Xiaoxin Ge, Yaqiong Liu, Xiaodi Wang, Chengjun Gao, Jianlou Mu, Wenxiu Wang, Jie Wang
The use of native yeasts is becoming an effective way of improving wine regional character aromas. In this study, three native (FML, FMS and JCT) and one commercial F15 were used to ferment Cabernet Sauvignon wine, and the differences of microorganisms, volatile compounds and physicochemical indicators were evaluated. The result showed that 20 bacterial genera and 10 fungal genera were identified as
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Amorphous iron-catecholates featuring efficient peroxidase-like activity for quick colorimetric detection of tannic acid LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-27 Cunhui Wu, Zhiyang Qin, Yixin Liu, Xinguang Qin, Gang Liu, Xinlin Wei, Haizhi Zhang
Designing efficient nanozyme to construct rapid analytical method for tannic acid (TA) content control has significant influence in food science area. Herein, by one-step self-assembly between Fe and 2, 3, 6, 7, 10, 11-hexahydroxytriphenylene (HHTP), an amorphous nanomaterial (Fe-HHTP) was synthesized and fully characterized by TEM, AFM, XRD, EDS element mapping and XPS. Then, its peroxidase-like activity
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Preparation of pickering emulsions stabilised by octenyl succinic anhydride modified α-cyclodextrins for improving storage stability and curcumin bioavailability LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-26 Zongwei Hao, Shengjun Han, Yao Hu, Yiyang Yu, Yu Wang, Chao Li, Zongyan Gu, Zongjun Wu, Zhongyun Zhao, Hui Xu, Mingming Zheng, Yiqun Du, Yibin Zhou, Zhenyu Yu
In this work, octenyl succinic anhydride (OSA) modified α-cyclodextrins (α-CDs) with different degrees of substitution (DS) were prepared as a novel emulsifier particles to improve emulsion stability and bioavailability of curcumin. Fourier transform infrared spectroscopy and H nuclear magnetic resonance verified the successful esterification of OSA with α-CDs. The DS of α-CD increased significantly
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Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-26 Jing Li, Ruida Ma, Guangqing Mu, Fang Qian, Jianguo Sun, Shilong Jiang, Youbin Leng, Xuemei Zhu
Ultrasound (US) is an innovative food processing technique that has gained significant interest for its role in modifying proteins. Our study focused on how different US time exposure influence the stability, interfacial structure, and rheological characteristics of whey protein infused with milk fat globule membrane (MFGM). Results indicated that a 9-min ultrasound treatment (US-9) of protein, yielding
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Bacillus velezensis stimulated the absorption of iodine to improve antioxidants and delay post-harvest senescence in microgreens LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-26 Rongbo Wang, Benjin Li, Ting Jin, Qiyong Weng, Peiqing Liu
Iodine deficiency is a global public health problem and dietary microgreens represent a possible cost-effective supplement. is a commonly occurring soil bacteria that promotes plant growth. However, little attention has been paid to the effects of on the absorption of iodine by plants. Herein, we demonstrated that accelerates pepper seed germination and growth under 0.01 mmol/L KI supplement, with
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Impact of cocoa butter and medium chain triglycerides ratios on processing stability, supersaturation, and digestive properties of curcumin-loaded nanostructured lipid carriers LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-26 Yanqiong Guo, Zengliu Song, Yong Cao, Jie Xiao
In the pursuit of optimal delivery of hydrophobic agents such as curcumin, the role of lipid composition in the efficacy of nanostructured lipid carriers is gaining significant attention. This study aimed to investigate the effects of cocoa butter (0–10 wt%) and medium chain triglycerides oil (0–10 wt%) mass ratios on processing stability, crystallization, polymorphism transition, supersaturation,
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Effect of ultrasound and additives treatment as mitigation strategies to reduce acrylamide formation in potato crisps on industrial scale LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-25 Francesca Bruno, Moira Ledbetter, Ben Davies, Lena Riedinger, Slim Blidi, Keith Sturrock, Ged McNamara, Gary Montague, Alberto Fiore
The aim of this work was to examine the applicability on large scale of additives and ultrasound treatments during soaking of potatoes before frying to mitigate the formation of acrylamide in potato crisps. Calcium chloride and citric acid were applied at laboratory scale in various concentrations and orders during washing before frying, to establish optimum conditions which were scaled up to pilot
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Machine learning-assisted FTIR spectra to predict freeze-drying curve of food LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-25 Xihui Liu, Baolong Feng, Hongyao Liu, Yutang Wang, Bowen Luo, Yan Yang, Qi Zhang, Zhipeng Wang, Ziqi Xu, Bailiang Li, Fengzhong Wang
With the demand for improving freeze-drying (FD) process efficiency and protecting product characteristics, intelligent and robust analysis of process parameters for drawing effective FD curves has become the development direction of modern FD process. In this study, a prompt and applicable prediction model of FD parameters was designed by FTIR associated with chemometrics. By using spectral preprocessing
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Seaweed extract as an effective dough conditioner in bread manufacturing LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-24 Lukas Salvó Aabel, Elena Hakme, Cecilie Bay Wirenfeldt, Aberham Hailu Feyissa
Sugar kelp () contains many functional components that can influence the dough and bread matrix. This study aimed to explore the efficacy of a liquid extract obtained from sugar kelp as a dough conditioner. The study employs a central composite design to investigate the interactions among three factors: an untreated extract, a heat-treated extract (targeting heat-sensitive components), and the presence
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Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-23 Jaqueline Auer, Marie Alminger, Marina Marinea, Mathias Johansson, Galia Zamaratskaia, Anders Högberg, Maud Langton
Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious
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Comprehensive comparison of a new technology with traditional methods for extracting Ougan (Citrus reticulata cv. Suavissima) seed oils: Physicochemical properties, fatty acids, functional components, and antioxidant activities LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-23 Huaxia Yang, Yudan Lin, Xiaoxu Zhu, Haishuo Mu, Yi Li, Shuangyang Chen, Jia Li, Xuedan Cao
Citrus seed waste material provides a new solution for addressing the shortage of edible oils in China. supercritical CO fluid extraction (SFE), sub-critical butane fluid extraction (SCE), cold press (CP), soxhlet extraction (SXE), and ultrasonic-assisted extraction (UAE) were preformed to obtain Ougan () seed oil. Ougan seed oils were tested for physicochemical properties, fatty acid composition,
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Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-22 Siyu Hou, Jiwan Han, Yihan Men, Yang Yang, Lili Long, Longlong Liu, Zhaoxia Sun
Tartary buckwheat (TB) starch is a low-glycaemic-index food source. Analysis of genotype-by-environment effects on starch content is needed to improve high-quality TB production. However, an accurate and high-throughput evaluation method for starch content is a bottleneck for the analysis of genotype-by-environment effects on starch content. In the current study, a rapid and non-destructive method
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Production of extruded functional snacks based on resistant starch using waste rice and whey milk LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-21 Hala M. Bayomy, Eman S. Alamri, Aishah N. Albalawi, Randa Alharbi, Nawal A. Ozaybi, Mahmoud A. Rozan, Sherif M. Shamsia
Food waste is a serious problem on a global scale. Rice, being a staple food in the Saudi Arabian diet, is a major contributor to this waste. Current study aimed to harvest advantages of rice waste to produce and develop a new sustainable product. Corn was used as a control, extrusion process was used with leftover rice-based resistant starch (10–40%), chickpea flour (10%). and fortified with whey
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Modification of starch digestibility and phenolic bioaccessibility in phenolic-rich flours by physical treatments with ferulic acid followed by vacuum oven and freeze-drying LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-21 Chelsey Fiecke, Sathya B. Kalambur, Ajay Bhaskar, Mario G. Ferruzzi
Consumer demand for healthy snack products has led to increased efforts to modify glycemic responses of these products. The formation of starch-ferulic acid (FA) complexes through acidified water steeping leads to an increase in RS content and reduction of glycemic responses in animal models. However, the application of these methodologies to commercially relevant phenolic-rich flours (black rice,
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Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-21 Mantong Zhao, Zhongyuan Liu, Yongqiang Zhao, Chengyan Gao, Jiamei Wang, Guanghua Xia, Chuan Li, Dayong Zhou
The effect of coconut exocarp flavonoids (CF) combined with cold plasma (CP) treatment on oyster preservation during refrigerated storage was investigated. It was observed oyster without preservation suffered the most serious microbial spoilage and chemical changes during storage. CP significantly inhibited spoilage bacteria, inactivated endogenous lipid hydrolases and LOX activities ( < 0.05). Simultaneously
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Enhancing the nutritional value and functional properties of mango pulp via lactic acid bacteria fermentation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-20 Areeya Laophongphit, Sureeporn Wichiansri, Surasak Siripornadulsil, Wiailak Siripornadulsil
The probiotic properties of four lactic acid bacteria (LAB) strains, OR1 and PP1 and MA3 and PP3, were evaluated. OR1 showed the highest levels of self-aggregation (61.27%) and coaggregation (17.70%) with . Compared to the crude cell-free supernatant (CFS) and ethyl acetate extract fraction, the water extract fraction of the CFS showed greater antimicrobial activity against and . All LAB strains exhibited
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Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-20 Yonghui Ge, Ling Wang, Yongji Huang, Luyu Jia, Jinhua Wang
The Guizhou province is a significant contributor to the production of green tea within China. The present study aims to examine the characteristic flavor compounds found in Guizhou green tea and explore the environmental factors that contribute to the development of these unique flavor compounds. Accordingly, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose were
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Comparative assessment of post-salting treatments for shelf-life extension of salted kimchi cabbage LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-20 Hae-Il Yang, Sung-Gi Min, Ji-Hee Yang, Jong-Bang Eun, Young Bae Chung
Salted kimchi cabbage (SKC), traditionally a homemade ready-to-use product, is now also commercially processed. Ensuring extended shelf-life while maintaining product quality is a significant concern in SKC processing. This study investigated the effects of three post-salting treatments (thermal, acid, and ultraviolet-C [UV-C]) at two intensities (mild and intense) on SKC's quality and shelf-life.
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Insight into the mechanisms of acid treatment on alkali-soluble polysaccharides from crispy and mealy lotus rhizomes LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-20 Ruibing Duan, Yanzhao Liu, Jie Li, Shoulei Yan
The present study investigated the structural disparities in cell wall polysaccharides between lotus rhizomes with mealy and crispy textures through a combination of acid and enzyme treatments. The results from size exclusion chromatography equipped with multi-angle light scattering detectors, viscometer detector and differential refractive index (SEC-MALS-DRI-VD) indicated that, before and after acid
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Interfacial behavior and antioxidant effect of esterified peptide FSEY (a hazelnut-derived tetrapeptide) in oil-in-water emulsions LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-19 Chenshan Shi, Junhua Han, Lisong Liang, Bolin Zhang
The use of peptides as antioxidant additives in emulsified foods is limited due to their insolubility in the interfacial phase. Modification through alkylation provides a promising approach to overcome this issue. To evaluate the impact of esterification on the antioxidant ability of peptide in emulsion, a hazelnut-derived tetrapeptide Phe-Ser-Glu-Tyr (FSEY) was modified with alkyl chains of varying
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The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-19 Xiaoqin Diao, Ruixin Jia, Ying Wang, Guanhua Liu, Xiaodong Chen, Dengyong Liu, Haining Guan
The objective of this study was to examine the physicochemical characteristics, microstructure, and stability of diacylglycerol-loaded multilayer emulsions consisting of proteins and polysaccharides. Soybean protein isolate (SPI) served as the basis for the primary emulsion, to which anionic pectin (P), sodium alginate (SA), xanthan gum (XG), and cationic chitosan (C) were individually added in varying
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Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-19 Rixin Zhang, Bing Li, Liting Wan, Xia Zhang, Lin Li
High internal phase Pickering emulsions (HIPPEs) stabilized by food grade particles are increasingly being utilized as a viable alternative to saturated and fats. Fat crystals are of special interest as the pivotal Pickering particles, while their stabilization mechanisms for HIPPEs are uncharted territory. Herein, beeswax (BW) or palm stearin (PS) were used in a simple one-step process to create W/O
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Temporal and spatial variation of bacterial and fungal communities in rice grains during depot storage LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-19 Tao Huang, Shiqing Guo, Wanting Li, Changling Wu, Yongzhu Zhang, Hao Hu, Fenghua Wu, Xingquan Liu
Microbial activity in stored rice grains may induce quality deterioration and mycotoxin accumulation, resulting in significant economic losses and food safety risks. However, few studies have investigated the migration of microbial communities with storage time and space in stored rice grains. The aim of this study was to understand the assembly and changes of bacterial and fungal communities in rice
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Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-18 Beibei Zhao, Chuanjing Wu, Shijian Fu, Xinru Liu, Liuyu Hou, Ting Liu, Hua Li, Kunlun Liu
This study explored the effect of curdlan on dough rheological properties, and the performance of corresponding steamed bread. Curdlan addition significantly improved the rheological, dynamic rheological and fermentation properties of dough, and ultimately enhanced the textural and sensory properties of corresponding steamed bread. The microstructure confirmed that the dough with 0.5% curdlan had uniform
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Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-18 Xinyu Liu, Yubao Guo, Sicheng Wang, Xinyu Wang, Zihao Wang, Zheng Wang
In order to improve the rough mouthfeel of brown rice, the effects of ultrasound (U) combined with hydrothermal (H) treatment on texture, sensory score and cooking quality of brown rice were studied, and the improvement mechanism was revealed from the aspects of room temperature water absorption, water droplet contact angle, microstructure and starch ordered structures. The results showed that ultrasound
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Effect of different drying methods on the drying characteristics, chemical properties and antioxidant capacity of Ziziphus jujuba var. Spinosa fruit LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-17 Tao-Tao Xue, Kai-Hua Ruan, Hong-Bo Xu, Hong-Bo Liu, Zhi-Shu Tang, Yuan-Gui Yang, Jin-Ao Duan, Xiao-Xu Sun, Mei Wang, Zhong-Xing Song
The fruit of var. (ZJF) is a byproduct of the processing of the Suanzaoren commonly used in traditional Chinese medicine. Due to its high nutrient value, ZJF has been one of the most promising food sources. However, they are highly perishable, which severely limits the effective use of ZJF. To find a suitable drying method that facilitates the storage and processing of ZJF while maximizing the preservation
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Incorporation of ginseng extract to reduce cooking-induced heterocyclic aromatic amines in roasted chicken LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-17 Guangming Yao, Yajun Zhou, Zongping Li, Qingshu Ma
Ginseng ( C.A. Mey) has become widely recognized as a medicinal and food plant. Nevertheless, there has been minimal research on the impact of ginseng extract (GE) on the development of hazardous chemicals during meat preparation. In the present study, red GE (RGE) and white GE (WGE) were prepared and their active components were identified. The effects of RGE and WGE on heterocyclic aromatic amines
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Profiling of microbial populations present in ground beef and plant-based meat analogues LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-17 Xiran Li, Hongye Wang, Chenxi Guo, Luxin Wang
Plant-based meat analogues have gained significant popularity in recent years. Different from ground beef, plant-based meat analogues are derived from a broader range of raw ingredients and undergo more complex manufacturing processes. In this study, 16S rRNA and internal transcribed spacer sequencing techniques were employed to profile and compare the microbial populations present in ground beef (GB)
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Rapid discrimination of xiaokeng green tea geographical origin using surface-enhanced Raman spectroscopy coupled with chemometrics LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-16 Yingqi Chen, Shiya Gan, Xiaoyi Zhao, Lei Zhao, Tong Qiu, Qing Jiang, Mengxuan Xiao, Luqing Li, Yan Song, Qianying Dai
Xiaokeng green tea (XKGT), named for its origin, brings high economic benefits to the region due to its superior quality, but it is susceptible to fraud. In this study, 131 roasted green teas from different origins in Anhui Province were used as samples to investigate the ability of surface-enhanced Raman spectroscopy (SERS) combined with chemometrics to accurately discriminate green tea origins in
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Comparison of microwave and vacuum oven drying on the amino acid composition and antioxidant properties of black soldier fly (Hermetia illucens) prepupae LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-16 Inn Suang Lier, Mei Kying Ong, Siew Yoong Leong, Chaiw Yee Teoh
or black soldier fly (BSF) is one of the edible insects with the potential to replace animal protein in feed. This study is aimed to compare the effect of microwave oven drying and vacuum drying on its biochemical, antioxidant and physicochemical properties of BSFP to produce shelf-stable animal feed. BSF larvae were fed with fruit waste until prepupal stage and subsequently the prepupae were harvested
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Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-15 Yudong Wang, Yang Zhuang, Jingyan Zhang, Yu Chen, Hong Yang
The objective of this study was to investigate the gel strength, chemical interactions, water distribution, SDS-PAGE and rheological characteristics of surimi washed with different pH values and monovalent/divalent cations. There was higher gel strength in surimi washed with monovalent cations at pH 3.0 or 7.0 and divalent cations at pH 3.0 or 9.0. More divalent cations in the washing delayed surimi
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Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-14 Run-Yang Zhang, Peng-Xiao Chen, Ao-Bo Liu, Wen-Xue Zhu, Meng-Meng Jiang, Xue-De Wang, Hua-Min Liu
Tiger nut ( L.) tuber meal as the major by-product of tiger nut oil production is a promising starch source. Starches obtained from tiger nut meal using different isolation methods were compared: distilled water (DWS), citric acid (CAS), enzyme (ESS), 0.5 g/L NaOH (LNS-0.5), 2 g/L NaOH (MNS-2), and 5 g/L NaOH (HNS-5). The highest yield (36.2% of tiger nut meal) was observed in HNS-5. Moreover, HNS-5
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Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-14 Javier Vicente, Paul-Petrut Manea, Santiago Benito, Domingo Marquina, Niina Kelanne, Baoru Yang, Antonio Santos
Wine industry is currently exploring different alternatives to sulphur dioxide as an antimicrobial agent, and chitosan is emerging as a highly promising option due to its multiple applications. In the context of climate change, the use of to regulate pH and acidity levels during fermentation has become a promising alternative to other physicochemical approaches. This work analysed the impact of chitosan
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Structural and functional properties of protein hydrolysates from myofibrillar protein of crocodile (Crocodylus siamensis) meat LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-14 Ji Luo, Mengli Zhang, Yuanyuan Zeng, Hanyu Guo, Xiaobing Wu, Zihan Meng, Ruotong Yin
In this study, three proteases (papain, neutral protease, bromelain) were employed to hydrolyze crocodile () myofibrillar protein (MP), effects of hydrolysis duration on functional and structural properties of MP hydrolysates was investigated. The findings revealed that solubility of all hydrolysates exceeded 60%, with the highest reaching 96.7%. The emulsifying activity of neutral protease hydrolysates
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The research on metabolomics mechanism of calcium ion-induced whole black bean polyphenols and biological activities LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-13 Qingyu Yang, Chenqi Gu, Xiling Zhang, Xiufa Hu, Man Li, Weichao Guan, Yanwen Kong, Haiyan Gao
The polyphenols and biological activities in whole black beans under Ca pretreatment were studied. Metabolomics was used to identify the polyphenol metabolites, a total of 25 differential metabolites and 4 metabolic pathways were detected. In addition, Fourier Transform Infrared (FT-IR) and Ultraviolet–visible (UV–Vis) spectroscopy were used to characterize the polyphenol structure, free radical scavenging
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Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-13 Giovanni Milani, Giulia Tabanelli, Federica Barbieri, Chiara Montanari, Fausto Gardini, Mireya Viviana Belloso Daza, Vincenzo Castellone, Marianna Bozzetti, Pier Sandro Cocconcelli, Daniela Bassi
The production of safe and standardized fermented sausages with typical characteristics linked to traditional origin is highly desirable. The use of autochthonous starter cultures that provide peculiar flavor, texture and color to the fermented products, while maintaining the meat-product safe can be a feasible strategy for producers. In this study, 45 strains of and 1 isolated from natural Mediterranean
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AviTag-nanobody based enzyme immunoassays for sensitive determination of aflatoxin B1 in cereal LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-13 Ting He, Tingting Yan, Jiang Zhu, Ying Li, Xin Zhou, Yunhuang Yang, Maili Liu
Aflatoxin B (AFB) is a well-known carcinogen for human health, and requires sensitive and rapid methods for monitoring. Here, we developed an Avi-tagged nanobody (AviTag-Nb) and incorporated it into the biotin-streptavidin-amplified ELISA (BA-ELISA) and magnetic bead-based ELISA (MB-ELISA) to detect AFB. After optimization, BA-ELISA and MB-ELISA achieved 50% inhibitory concentrations (IC) of 0.28 and
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Microencapsulation of Citrus latifolia peel essential oil by spray-drying using maltodextrin: Characterization, antimicrobial activities, and release profile LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-13 Chi Khang Van, Phu Thuong Nhan Nguyen, Thao-Tran Thi Nguyen, Long Giang Bach
The present study aimed to encapsulate peel essential oil (LEO) by using spray-drying technique. The effects of operation parameters including maltodextrin concentration (200–350 mg/g mixture), LEO concentration (10–25 mg/g mixture), homogenization time (10–25 min), inlet temperature (120–180 °C), and feed flow rates (120–300 ml/h) on the encapsulation indexes, physiochemical properties and antibacterial
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Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-13 Michela Pia Totaro, Graziana Difonzo, Antonella Pasqualone, Carmine Summo
The use of nitrite and nitrate in meat products has been questioned due to the generation of N-nitroso compounds with carcinogenic effects. Thus, research has been focused on their replacement with several alternatives. This study is focused on evaluating the effects of a commercial olive leaf extract (OLE), marketed as dietary supplement, on protein and lipid oxidation, N-nitrosamine content and sensory
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Characterization and emulsion stability of soybean protein isolate/soybean peptide and ginseng polysaccharide conjugates LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-13 Li Tao, Heyu Wang, Jingyi Wang, Jingwei Zhang, Lei Yu, Shixin Song
This study investigated glycosylation products via the Maillard reaction involving soy protein isolate (SPI)/soy peptide (SP) and ginseng polysaccharide (GP), examining their potential to enhance emulsion stability. SP-GP exhibited the highest grafting degree (55.69 ± 1.48%) in a notably brief reaction time (35 min) compared to SPI-GP (45 min). The amino acid compositions, sodium dodecyl sulfate-polyacrylamide
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Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-12 Thomas Van Hecke, Jasper Van Pee, Stefaan De Smet
The effect of selected phenolic-containing beers (pale lager, barley wine, tripel), white wine, and red wine on the formation of lipid oxidation products (thiobarbituric acid reactive substances, 4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal) and protein carbonylation during simulated gastrointestinal digestion of pork and salmon was investigated. Greater antioxidant effects of the beverages were observed
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Polyphenol-rich extract of Chinese sumac (Rhus chinensis Mill.) fruits and its main component decrease in vitro starch digestibility of bread: Exploring the potential mechanisms from the perspective of molecular interactions LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-12 Xingrui Xu, Lixin Ding, Yishan Fu, Yanfei Wang, Shengbao Cai
This study intended to examine whether the polyphenol-rich extract of Chinese sumac fruits (PREF) and its main component quercitrin can delay the starch digestibility of bread and unravel the underlying mechanisms. The findings indicated that PREF or quercitrin fortification, especially a high dose of PREF (50 g/kg of flour), altered the texture and surface morphology of bread and reduced its digestibility
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Nanocomplex of (−)-epigallocatechin-3-gallate and glycated ovalbumin based on natural deep eutectic solvents: Binding analysis and functional improvement LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-12 Xin Qi, Lixia Yuan, Qiulu Wang, Yanqing Zhang, Guangwei Jia, Yushu Wu, Yanna Zhao, Yongfang Zhang, Min Liu
Natural deep eutectic solvents (NADES) are considered an efficient reaction medium for the production of glycated proteins. By optimizing the Maillard reaction conditions through response surface analysis, a glycation product (GOVA) of ovalbumin (OVA) with high grafting degree (92.2%) was prepared in choline chloride/glucose NADES. The binding information of (−)-epigallocatechin-3-gallate (EGCG) to
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Effects of cutting height and storage length on fermentation characteristics, microbial community, co-occurrence networks, potential functionality and pathogenic risk of fermented sweet sorghum stem LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-12 Jie Zhao, Zhaodi Jing, Xuejing Yin, Siran Wang, Junfeng Li, Zhihao Dong, Tao Shao
Postharvest management strategies like cutting height and anaerobic fermentation may affect the microbial risk of vegetables. This study evaluated the effects of cutting height and storage length on the fermentation characteristics, microbial diversity, co-occurrence networks, potential functionality and pathogenic risk of sweet sorghum stem (SSS). Fresh SSS harvested at two cutting heights (15 cm
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Identification of main metabolites correlated with the sensory attributes of Diospyros kaki. cv. “Taishuu” through a large-scale comprehensive analysis by sensory evaluation, electronic tongue and metabolomics LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-11 Zhihui Yue, Bangchu Gong, Weiqiang Cheng, Kaiyun Wu, Xu Yang, Yanpeng Wang, Cuiyu Liu, Yi Dong, Yang Xu
cv. “Taishuu” is currently the most popular sweet persimmon variety globally. However, the metabolic causes for the differences in taste are unknown due to the lack of a comprehensive investigation of the metabolites in sweet persimmon fruit. Therefore, we selected more than 2500 fruits of Taishuu sweet persimmon from 35 orchards across China, established sensory evaluation standards for the taste quality
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Rapid analysis of flaxseed oil quality during frying process based on Raman spectroscopy combined with peak-area-ratio method LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-11 Yisheng Hua, Yuanpeng Li, Yayi Huang, Yuancui Su, Rui Zeng, Wenchang Huang, Lingli Liu, Jian Tang, Hanglin Lu, Shan Tu, Jun Liu, Junhui Hu, Lihu Wang
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Mining the factors driving the succession of microbial community in pit mud used for the production of Nongxiangxing baijiu LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Huan Xia, Yao Jin, Dong Zhao, Rongqing Zhou, Jia Zheng, Chongde Wu
The pit mud (PM) provides a unique anaerobic environment for the fermentation of . Previous research has indicated a close relationship between PM quality and cellar age. However, the molecular basis of microbial dynamics and associated functions of microbial community remain unclear. Here, we explored the microbial communities of PM samples from three different locations with various temporal gradients
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Optimization of fermentation for gamma-aminobutyric acid (GABA) production by Lactiplantibacillus plantarum Lp3 and the development of fermented soymilk LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Xiujuan Wang, Yu Wang, Bo Nan, Yong Cao, Chunhong Piao, Xia Li, Yuhua Wang
Gamma-aminobutyric acid (GABA) yield was taken as the index to optimize the fermentation medium and conditions for Lp3, and then fermented soymilk with high GABA yield by . Lp3 was developed. GABA is a non-protein amino acid with multiple physiological functions. In recent years, strains have been involved in the metabolism of GABA and can serve as microbials for producing GABA. In this study, the
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Sensory characteristics of “Shine Muscat” grapes based on consumer reviews and human and intelligent sensory evaluation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Yanan Qi, Mengshi Wang, Ningjing Wan, Dingze Yin, Mengyuan Wei, Xiangyu Sun, Yulin Fang, Tingting Ma
Sensory evaluation and flavor studies of “Shine Muscat” grapes are crucial for its further development. Consumer evaluations indicated that the main sensory characteristics were “fresh”, “sweet”, “rose” flavor, “thin skin”, “thick flesh”, “juicy” and “crisp” texture, “full”, “large fruity grain” and “green” appearance attributes. Manual sensory evaluation have also uncovered additional sensory attributes
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Antibacterial, anti-biofilm activity and underlying mechanism of garlic essential oil in water nanoemulsion against Listeria monocytogenes LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Miaomiao Liu, Wei Guo, Mingxing Feng, Yanan Bai, Junrong Huang, Yungang Cao
Garlic essential oil (GEO) in water nanoemulsion (GEON) has been reported to possess good stability and broad-spectrum antibacterial activity, but its effect on is rarely studied. In the present study, the antibacterial, anti-biofilm formation activity and underlying mechanism of GEON against were investigated. Results showed that GEON (mean particle size = 136.43 nm) significantly inhibited the growth
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Development of soy protein isolate films incorporated with phycocyanin-loaded nanoliposomes to maintain shrimp freshness LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Behnam Nami, Samaneh Tayebi-Moghaddam, Mohammad Molaveisi, Danial Dehnad
Natural antioxidant and antimicrobial agents are innovative alternatives to commercial preservatives. In the present study, phycocyanin (PC), as a strong antioxidant and antimicrobial agent, was encapsulated into nanoliposomes. Then, PC-loaded nanoliposomes (PCNL) were incorporated into the soy protein films (SPI) at four concentrations (1, 5, 10 and 20 g/100g) to improve the shelf-life of pacific