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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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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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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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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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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
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The taste characteristics and metabolite variations of two Pacific abalone strains with different glycogen contents LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Junyu Liu, Ziheng Yin, Wenchao Yu, Xuan Luo, Caihuan Ke, Weiwei You
The flavor of shellfish has become one of the key selection goals in aquatic breeding since it influences consumer preferences. Glycogen has been proven to be a primary taste-enhancing component in most shellfish. But fewer studies were reported on Pacific abalone, and the contribution of glycogen to taste is unclear. In this study, the human sensory test, electronic tongue, ultra-high-performance
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Regulating the quality and starch digestibility of buckwheat-dried noodles through steam treatment LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Junrong Wang, Chong Liu, Xiaojian Wang, Jiasheng Wang, Jing Hong, Mei Liu, Binghua Sun, Erqi Guan, Xueling Zheng
Pregelatinized buckwheat flour is often used to improve the quality of buckwheat noodles. However, the effect of steam treatment of buckwheat flour on noodles quality and starch digestibility is still unclear. In this paper, the quality and starch digestibility of buckwheat noodles were modulated by the addition of partially gelatinized white buckwheat flour (WBF) treated with steam. The degree of
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Nutritional value of Protaetia brevitarsis powder and its effect on the flavor and antioxidant capacity of dough LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Zong-Qi Zhang, Si-Cong Chen, Qing-Lei Wang, Chun-Qin Liu, Jin-Hua Xiao, Da-Wei Huang
Numerous studies have demonstrated that adding nutrients to flour products can enhance their physical and nutritional qualities. Edible insects are considered a valuable food source and may be added to the dough to increase the nutritional value of baked goods. In this study, using the edible insect larvae as the experimental object, we characterized their nutritional properties (phenolics, amino acids
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Wavelength specific UV-C inactivation kinetics of foodborne pathogens in stirred liquid suspensions and droplets on contact surfaces LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Brahmaiah Pendyala, Pranav Vashisht, Aakash Sharma, Ankit Patras, Sampathkumar Balamurugan
This study investigates the inactivation kinetics of ATCC 14579 (endospores) ATCC 25922 when exposed to UV-C light at varying wavelengths (254, 265, 279, and 284 nm). Two scenarios were investigated: stirred liquid suspensions and unstirred static settings (droplets on stainless steel surfaces). The results reveal that the UV-C transmittance through microbial suspensions follows order of 284 > 279>
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Bactericidal synergism between engineered endolysin Lysin1902 and tea polyphenols against Escherichia coli O157:H7 in various food products LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Yuxin Wang, Hailong Li, Shuji Gao, Shuo Yuan, Jianluan Ren, Jianjun Dai, Yang Wang
The endolysin Lysin1902 has bacteriolytic activity but faces challenges in penetrating the bacterial outer membrane (OM). In this study, Lysin1902 was systematically modified to produce the recombinant protein Lysin1902-HP-PC. Although the modification did not affect its inability to cross the bacterial OM, it enhanced its resistance to temperature, pH, and ionic stress. Lysin1902-HP-PC showed a broader
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Antimicrobial activity and mechanism of α-copaene against foodborne pathogenic bacteria and its application in beef soup LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Shangyan Chen, Hao Zheng, Shengping Yang, Yonggang Qi, Wei Li, Sini Kang, Han Hu, Qiang Hua, Yongkang Wu, Zhijie Liu
Excessive use of traditional food preservatives has raised concerns about their adverse effects. α-Copaene is a natural terpene compound with excellent biological activity; however, the antibacterial activity and mechanism of α-copaene are unclear. Therefore, this study aimed to explore the antibacterial activity and mechanism of action of α-copaene against four common foodborne pathogens: , , , and
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Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Xi He, Jundong Jia, Feng Wu, Peng Liu, Yuxia Sun, Ning Han
Small heat shock proteins (sHsps) promote microbial resistance to harsh environmental conditions. Three sHsp genes () from and one () from were cloned and transformed into MG1363, which does not contain sHSPs for heterologous expression. Comparing the tolerance of different recombinant strains to ethanol, the . gene with the highest tolerance was selected and inserted into the expression vector pHH40
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Red pitaya (Hylocereus polyrhizus) as a source of betalains and phenolic compounds: Ultrasound extraction, microencapsulation, and evaluation of stability LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Thaís Regina Rodrigues Vieira, Amanda Barbosa Lima, Christine Maria Carneiro Maranhão Ribeiro, Priscilla Vanúbia Queiroz de Medeiros, Attilio Converti, Marcos dos Santos Lima, Maria Inês Sucupira Maciel
There is an increasing demand for natural pigments in food production, but challenges are related to the existence of matrices rich in these pigments, the optimization of extraction conditions and the preservation of pigments. Pitaya, the fruit of is considered a good source of betalains and phenolic compounds; therefore, they were extracted from its pulp by ultrasound-assisted extraction, the extract
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Antifungal mechanism of p-anisaldehyde against Aspergillus flavus based on transcriptome analysis LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-09 Yanli Xin, Wei Zhang, Yang Lei, Shan Wei, Shuaibing Zhang, Na Li, Yuansen Hu, Yangyong Lv
The inhibition of fungal contamination of food by natural plant essential oils is receiving widespread attention. In this study, 1 μL/mL -anisaldehyde showed remarkable antifungal ability against spore germination and mycelium growth. Experiments of peanut seeds infection showed that 4 μL/mL -anisaldehyde inhibited the development of spores on peanuts by 95.5% and the production of aflatoxin B1 production
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A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-08 Do-Yeon Lee, Seong-Eun Park, Eun-Ju Kim, Hyun-Woo Kim, Kwang-Moon Cho, Sun Jae Kwon, Seong Woon Roh, Suryang Kwak, Tae Woong Whon, Hong-Seok Son
In fermented foods, including kimchi, salinity is a crucial factor that influences preservation and quality. We aimed to investigate the physicochemical characteristics, microbiota, and metabolites of kimchi fermented at varying salinities over 200 days. Kimchi cabbages were soaked in 3%, 10%, and 20% (w/v) saline solutions for 10 h to prepare low-, middle-, and high-salinity kimchi, respectively.
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Investigation on potential allergenic peptides and critical amino acids of the digestive products of glycated α-lactalbumin via allergenicity evaluation and molecular dynamic simulation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-08 Xumei Wang, Huan Xie, Yueming Hu, Zongcai Tu
This study aimed to identify the potential allergenic peptides and critical amino acids derived from the digestive products of glycated α-lactalbumin. Degranulation assays showed that amino acid sequences (AA) 37–50, AA80-90, AA94-104 and AA115-123 obtained from its digestive products were still allergenic, and AA94-104 was identified as the potential allergenic peptide because it showed the highest
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High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-08 Han Gong, Xiangyi Wu, Jun Du, Xueying Mao
The processing method, which affects the quality and shelf life of dairy products, depends on the processing stability of raw milk. The effects of high-temperature short time pasteurization (HTST) at 75 °C/15 s and HTST plus high hydrostatic pressure (HHP) at 200, 300 and 400 MPa on the physical stability, soluble calcium and phosphorus concentrations, protein conformation and contents, and storage
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Non-targeted metabolomics unveils metabolic spectrum characteristics and core metabolite interaction networks in water kefir fermentation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-08 Da Ma, Bo Wang, Shan Xiao, Jihui Wang
Water kefir, a traditional beverage highly valued by consumers, is known for its abundance of probiotics and a wide range of beneficial substances. However, the complex scientific challenges of understanding the interactions among the microbial community in this stable symbiotic drink have not been fully researched. This study aims to fill this gap by using non-targeted metabolomics methodologies,
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Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-07 Huan Guo, Yongjun Du, Haichuan Gao, Ying Liao, Hongyan Liu, Dingtao Wu, Renyou Gan, Hong Gao
Citrus pectin (CP) and two pectins with distinct molecular weights (CP-1 and CP-2) were prepared using ultrasound-assisted HO/ascorbic acid reaction, and their structural, anticancer, and immunostimulatory properties were investigated. Based on the methylation and nuclear magnetic resonance analyses, the structure of CP-2 was determined to be composed of an α-1,4-linked homogalacturonan backbone that
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Development of liposomes stabilized pickering emulsions as a potential delivery system for flaxseed oil LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-07 Fanfan Song, Shaojun Tian, Xiaowei Chen, Shangde Sun
A liposomes stabilized Pickering emulsion as a delivery system for flaxseed oil was prepared, and the physicochemical characteristics were studied. The Pickering emulsions can be well stabilized by the liposomes prepared by hydrogenated soybean phosphatidylcholines. The encapsulated effect of Pickering emulsions for flaxseed oil was compared to those of conventional liposomes and emulsions. The Pickering
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Antioxidant functions of quercetin in supramolecular oxidation of bulk oil: Role of polyglycerol polyricinoleate in the mass transfer network LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-07 Mohamad Reza Toorani, Mahboobeh Jokar, Leila Nateghi, Mohammad-Taghi Golmakani
Using surface-active agents in bulk oils is an emerging method to increase antioxidant activity. This research aimed to investigate the effect of adding polyglycerol-polyricinoleate (PGPR) — as an improvement agent of interfacial activity — on the antioxidant activity of quercetin in bulk oil. A kinetic regime was obtained using peroxide test data, and various kinetic parameters were calculated employing
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Influence mechanism of chayote (Sechium edule) pectin on the stability of sodium caseinate emulsion LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-06 Jingxuan Ke, Yabin Wang, Jing Sun, Xin Wang, Siqi Wang, Yanli Ma, Lei Zhao, Zhiqing Zhang
Chayote (), a vegetable with high economic value worldwide, is rich in pectin. At present, there are few reports on the application of chayote pectin (CP) in food emulsion. In this study, the effect of CP concentrations and system conditions (e.g, pH and NaCl concentrations) on the properties of sodium caseinate (CAS) emulsion were investigated, with apple pectin as the control. The addition of pectin
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Carboxymethyl tamarind seed polysaccharide/chitosan complexes through electrostatic interaction stabilize high internal phase emulsions: Roles of the mass ratio and oil-water interfacial activity LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-06 Fusheng Sun, Chuanxin Pan, Yantao Liu, Nan Yang
In this research, a novel polysaccharide-based complex system was developed through self-assembly driven by electrostatic interactions between carboxymethyl (CM)-modified tamarind seed polysaccharide (TSP) and chitosan (CS). First, the carboxymethylation of TSP was confirmed successfully. Then, the relationships among the morphology, physicochemical properties and interfacial activity of CMTSP/CS complexes
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Effects of adding lactic acid on the photostability of capsanthin during the shelf life of Zao chili LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-06 Jingyi Zhu, Yuzhu Peng, Binbin Li, Guilan Jiang, Silin Li, Jiaying Wang, Zhuhong Ding
Zao chili is a traditional Chinese local specialty fermented chili pepper condiment. As the main pigment in red chili peppers, the light-associated conditions are the main reason for the discoloration of capsanthin during the shelf life. This study aimed to investigate the effects of different light sources and the addition of adding lactic acid on the stability of capsanthin in Zao chili. Results
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Impact of cinnamaldehyde on the formation of biogenic amines, microbiological, physicochemical, and sensory quality of smoked horsemeat sausage LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-06 Honghong Yu, Yazhuo Li, Shiling Lu, Jianping Yue
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The interaction between mulberry leaf polyphenols and polysaccharides during digestion and colon fermentation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-06 Yuxiao Zou, Yingchun Shi, Sentai Liao, Erna Li, Qiong Yang, Ruohong Chen, Qian Li
The digestion and absorption characteristics of mulberry leaf polyphenols (MLPP), polysaccharides (MLPS), and polyphenol-polysaccharide complex (PPPS) were compared and the changes in short chain fatty acids (SCFAs) were analyzed during the fermentation process. The impact of PPPS on the structural composition of intestinal microbiota was investigated based on 16S rDNA gene sequencing. The digestibility
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Effect of H2 treatment under UV-B irradiation on the enrichment of germinated soybean isoflavones and mechanisms based on growth state, antioxidant system, and metabolomics LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-31 Wenlin Xu, Man Li, Wenxiang Li, Haiyan Liu, Xinxin Xu, Tianbao yang, Meng Ma
This study investigated the impact of hydrogen (H2) treatment under ultraviolet B (UV–B) irradiation on the growth status, antioxidant system, metabolite changes, and isoflavone content and composition of germinated soybeans. The results showed that compared with UV-B alone, H2 promoted the growth of germinated soybeans by regulating the content of metabolites (nucleotides, fats, amino acids, hormones
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Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-03 Wenfei Tian, Xue Gong, Maria Itria Ibba, Velu Govindan, Shuanghe Cao, Jindong Liu, Zhonghu He
Investigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590
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Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-02-02 José Luis Ruiz-Barba, Amparo Cortés-Delgado, Antonio Higinio Sánchez, Antonio López-López, Alfredo Montaño
The impact of wild yeast starters previously isolated from table olive fermentations and selected for their volatile profile ( L13, L39 and L25) and/or its β-glucosidase activity ( L25) on the volatilome and phenolic content of natural-style green table olives was investigated. For this, the selected yeast strains were inoculated in brines of natural-style green olives from Gordal, Manzanilla and Hojiblanca
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Effect of infant formula production processes on phospholipid composition and structure of milk fat globules LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-28 Yan Liu, Junying Zhao, Weicang Qiao, Baoyu Yang, Qian Liu, Yan Liu, Lijun Chen
The phospholipid (PL) composition and milk fat globule (MFG) structure are important for MFG membrane function. However, the effects of various processing methods on these factors remain unclear. In the present study, we compared the effects of different processing methods for infant formula (IF) production on PLs and MFGs. Homogenization and heat sterilization significantly decreased the number of
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Effect of roasting in electric oven on oil quality and residue from Cucurbita maxima (Marina di Chioggia) and Cucurbita pepo (Calabaza Mercado Verde) seeds from Morocco LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-23 Ihssan Boujemaa, Sara El Bernoussi, Chakir El Guezzane, Filippo Maggi, Giovanni Caprioli, Abdelhakim Bouyahya, Hicham Harhar, Mohamed Tabyaoui
This study aimed to assess the impact of the roasting process, conducted in an electric oven, on the oil quality and residue derived from two pumpkin seed species, namely Cucurbita maxima (C. maxima) and Cucurbita pepo (C. pepo), cultivated in Morocco. The seeds underwent roasting at temperatures of 60, 90, 120, and 150 °C for 45 min. The cold press extracted oils were characterize in terms of fatty
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Composition, structural, physicochemical and functional properties of dietary fiber from different milling fractions of black rice bran LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-22 Shuai Zhang, Qin Ma, Mei Deng, Xuchao Jia, Fei Huang, Lihong Dong, Ruifen Zhang, Zhida Sun, Mingwei Zhang
Black rice bran is a superior dietary fiber (DF) resource. However, the lack of specific distribution and functionality of DF in black rice bran has constrained its refined processing. This study divided black rice bran into five equal bran fractions (BF) by stepwise milling to obtain BF1(outermost layer) to BF5 (the innermost layer). The contents, structure, physicochemical and functional properties