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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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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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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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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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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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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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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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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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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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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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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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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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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 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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Simultaneous detection of multiple spoilage bacteria using a fluorogenic loop-mediated isothermal amplification-based multi-sample microfluidic chip LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-22 Yirong Lou, Yuxin Chen, Qianjin Zhou, Jianmei Zhou, Zhongjie Xu, Wenjie Wang, Fangjie Chen, Hongxian Chen, Guizong Xu, Yanjun Zhang, Xizhi Shi, Jiong Chen
Spoilage bacteria, which ubiquitously contribute to food spoilage, pose a global public health risk. In this study, we developed a centrifugal microfluidic chip integrating fluorogenic loop-mediated isothermal amplification (LAMP) to detect six important spoilage bacteria: Bacillus cereus, Clostridium botulinum, Photobacterium phosphoreum, Pseudomonas putida, Streptococcus agalactiae, and Shewanella
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Effects of spray drying temperature on physicochemical properties of grapeseed oil microcapsules and the encapsulation efficiency of pterostilbene LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-21 Yuting Tao, Zonghui Tang, Qiuye Huang, Xuefei Xu, Xiaoyan Cheng, Gexing Zhang, Xinyu Jing, Xueling Li, Jin Liang, Daniel Granato, Yue Sun
Pterostilbene (PTE) grapeseed oil emulsion was prepared by spray drying. The effects of spray drying temperature (100 °C–180 °C) on the physical properties, encapsulation efficiency of PTE, and volatile organic compounds were studied. The microcapsule powder formed at 140 °C had a high yield (53.14%), good particle integrity, and small powder particle size, and the corresponding reconstituted emulsion
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Preparation, characterization, stability and bioactivity of fermented Tremella polysaccharide-Fe3+ complex LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Yashu Wei, Dunqing Jiang, Yan He, Hua Zhang, Xia Ma, Shiwen Chen
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Probiotic potential of a novel exopolysaccharide produced by Bifidobacterium animalis subsp. Lactis SF LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-18 Huihui Lv, Qiang Teng, Jiahui Chen, Lingling Peng, Zhongyue Ren, Lixue Ma, Wanyu Yang, Bo Yu, Zhihua Wu, Cuixiang Wan
Exopolysaccharides (EPSs) have been shown to possess wide-ranging of physiological functions, including antioxidant, anticancer, and immunomodulatory. However, there is a scarcity of research focused on the probiotic function of EPSs isolated from Bifidobacteria, and further investigation is needed to reveal the mechanisms underlying their functions. In this study, EPSs were isolated and purified from
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Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-18 Yun-Jeong Choi, Ju Young Lim, Da-Yeong Ko, Kang-Mo Ku, Min Jung Lee, Sung Jin Park, Ji-Hee Yang, Young Bae Chung, Sung Hee Park, Sung Gi Min, Mi-Ai Lee
This study investigated the effects of pretreated garlic on the fermentation characteristics of kimchi; four types of kimchi using pretreated garlic [raw (RGK), frozen (FGK), blanched (BGK), and blanched-frozen (BFGK)] were prepared; fermentation was carried out at 4 °C for 6 weeks. The fermentation properties, microbial community composition, metabolic compounds, and volatile organic compounds (VOC)
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Improvement of extracellular polysaccharides production from Cordyceps militaris immobilized alginate beads in repeated-batch fermentation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-17 Shi-Jing Hou, Kuan-Chen Cheng, Shyh-Hsiang Lin, I-Lun Hsiao, Shella Permatasari Santoso, Stephanie Singajaya, Yu-Chieh Chou, Shin-Ping Lin
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Effect of temperature fluctuation on the freshness, water migration and quality of cold-storage Penaeus vannamei LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-17 Shouchun Liu, Luyao Zhang, Zhuyi Li, Meijiao Liu, Jing Chen, Pengzhi Hong, Saiyi Zhong, Jiamin Huang
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, and flavor of vacuum-packed Penaeus vannamei. The results showed that the increase in freeze-thaw cycles, the pH, total volatile base nitrogen (TVB-N) and total plate count (TPC) of shrimp increased significantly. Meanwhile, sensory
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Hydroxymethylfurfural content of old honey samples – Does the sticky treat really last forever? LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-21 Zsófi Sajtos, Ágota Zsófia Ragyák, Fruzsina Hódi, Viktória Szigeti, Gábor Bellér, Edina Baranyai
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Combined omics expose microbial niches of fungi and bacteria correlating with wine volatile profiles in Douro wine region LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-16 Viviana Martins, Ricardo López, António Teixeira, Hernâni Gerós
Wine microbial communities establish complex ecological ecosystems that modulate the formation of aroma compounds, but only a few studies sought for correlations between specific microorganisms and wine volatiles. The present study combined metabarcoding and metabolomics for identifying microbial niches of fungi and bacteria correlating with the volatile profiles of wines of 3 renowned cultivars of
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Molecular mechanism of acid stress response of Alicyclobacillus acidoterrestris DSM 3922T under sublethal pH LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-16 Xiaoxue Liu, Youzhi Wu, Lingxia Jiao, Junjian Ran, Linjun Sun, Fuzhou Ye, Xinhong Liang, Ruixiang Zhao
Alicyclobacillus acidoterrestris (A. acidoterrestris) causes the spoilage of pasteurized acidic fruit juice due to its unique thermoacidophilic properties, which caused economic losses to fruit juice industry. To reveal the molecular regulatory mechanism of how A. acidoterrestris responded to acid stress is the key to hazard control of this microbe. Herein, acid-responsive proteome expression profiles
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Antibacterial activity and action mode of crude bacteriocin C2-1 from Ligilactobacillus salivarius C2-1 against Listeria monocytogenes CICC 21633 LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-20 Yulin Mu, Chengxiao Zhang, Chun-Zhi Jin, Taihua Li, Feng-Jie Jin, Hyung-Gwan Lee, Long Jin
The potential use of Ligilactobacillus salivarius-derived bacteriocin for the control of L. monocytogenes was investigated. The purpose of the study was to explore the antibacterial action mode of crude bacteriocin C2-1 from Ligilactobacillus salivarius C2-1 against Listeria monocytogenes CICC 21633. The inhibition zone diameter of crude bacteriocin C2-1 was 27.82 ± 0.3 mm against L. monocytogenes
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A novel low-temperature procedure for oleogelation of heat-sensitive oils: Oleogels based on tucumã oil and ethyl cellulose LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-20 Priscila Dayane de Freitas Santos, Shaghayegh Keshanidokht, Saket Kumar, Mathias Porsmose Clausen, Matias Alejandro Via, Carmen Sílvia Favaro-Trindade, Mogens Larsen Andersen, Jens Risbo
Oleogels are made by structuring oils with an oleogelator, e.g., ethyl cellulose (EC), and can be used as fat replacers in foods. Also, oleogels made from oils rich in bioactives, e.g., tucumã oil (TCO), could possess additional nutritional benefits. However, sensitive compounds are often degraded during the harsh conditions of most oleogelation procedures. Here we present an adapted low-temperature
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Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-20 Niu Haiyue, Zhang Jianming, Zhang Chengcheng, Xin Xiaoting, Liu Daqun
The specific effects of minerals and bacteria in salt on fermented vegetables are unclear. In this study, four different salts were used for radish fermentation to investigate the key factor in salt affecting fermented radish and establish a correlation between the key factor and fermented radish flora. Radish salted with sea salt and well salt had better quality in both industry and laboratory, as
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Comparative performance of two different detection chemistries of qPCR for their implementation in a same-day detection method to determine the presence of Shiga toxin–producing Escherichia coli in ready-to-eat salads LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Ana Costa-Ribeiro, Alexandre Lamas, Azucena Mora, Marta Prado, Alejandro Garrido-Maestu
Shiga toxin-producing E. coli (STEC), are among the most frequently reported foodborne pathogens worldwide. They produce two powerful cytotoxins, called Shiga toxins (Stx1 and Stx2). Most DNA-based methods target these genes, and rely on lengthy enrichment protocols which delay early identification of potential threats. Vegetable samples are particularly problematic, as they are rich in components
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Effect of structurally different pectin combined with polyphenol on water distribution, protein oxidation and heterocyclic amines formation in meat-based snacks LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Asad Nawaz, Sana Irshad, Noman Walayat, Zunhua Li, Zuodong Qin, Zhihui Yuan, Shanshan Tang, Mohammad Rizwan Khan, Salim Manoharadas, Xiaofang Luo
This research studied the effect of structurally different pectin combined with polyphenol (PP) on the physicochemical properties, inhibition of protein oxidation and heterocyclic amines (HAs) formation in fish meat snacks. The findings demonstrated that pectin with a high degree of esterification (DE) and average chain length (ACL) significantly reduced cooking loss, improved zeta potential values
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Carboxyl-functionalized magnetic amide-linked covalent organic framework for efficient extraction of multi-class mycotoxins from soybeans prior to HPLC-MS/MS analysis LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Dan Wei, Qiao Deng, Jianliang Li, Jingjing Xu, Ming Guo, Huizhen Wu, Ju Zhang, Jianchang Jin, Xu Wang
Mycotoxins co-contamination in soybean poses great risks to human health, however, due to their diverse structures, it is difficult to simultaneously extract and detect these multi-mycotoxins. By incorporating modification of hydrophilic carboxyl groups with the hydrophobic properties of covalent organic frameworks, a stable cubic carboxyl-functionalized magnetic amide-linked covalent organic framework
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Survival models to estimate time to visible mold growth on new paper-based food-contact materials under varying environmental conditions LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Biagio Zaffora, Laura Coisne, Cédric Gérard
Effective packaging solutions are pivotal in addressing sustainability challenges associated with food consumption. Sustainable packaging must not only reduce ecological impact but also ensure food quality preservation, minimize the risk of foodborne diseases, and contribute to mitigating the accumulation of plastic waste. While paper-based food packaging is environmentally friendly, it is susceptible
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Antioxidant activity and volatile components of sprouted oat beer LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Da Hye Song, Kwon-Jai Lee, Jeung Hee An
This study aimed to explore whether oats can be used as a partial substitute for barley in beer brewing. The antioxidant activities of oats, oat malt, and oat beer were measured, and the volatiles present in them were identified using an electronic nose and tongue. The total polyphenol content was higher in oat malt than in oats. The total polyphenol and flavonoid contents in oat beer increased with
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Adaptation of the Folin-Ciocalteu and Fast Blue BB spectrophotometric methods to digital image analysis for the determination of total phenolic content: Reduction of reaction time, interferences and sample analysis LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-19 Maider Zugazua-Ganado, Ane Bordagaray, Jokin Ezenarro, Rosa Garcia-Arrona, Miren Ostra, Maider Vidal
The Folin-Ciocalteu (FC) method is the most common method used for total phenolic content (TPC) determination, but in recent years, a more specific method that does not detect non-phenolic reducing compounds has been developed, the Fast Blue BB (FBBB) assay. In this study, the reference spectrophotometric methods have been adapted to a rising, simple, fast and low-cost technique (Digital Image Analysis
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Antibacterial effect and mechanism of shorter ultraviolet light (222 nm) combined with slightly acidic electrolyzed water against Escherichia coli LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-16 Qingnan Mo, Mingming Tu, Yitian Zang, Beibei Zhang, Lina Sun, Dengqun Shu, Yanjiao Li, Fuguang Xue, Guoyun Wu, Xianghui Zhao, Wenduo Qiao, Mengzhen Hu, Boya Fu
The impact and mechanism of the combination of Slightly acidic electrolyzed water (SAEW) and shorter UV-C wavelengths at 222 nm (UV222) disinfection (SAEW + UV222) on Escherichia coli (E. coli) were evaluated. A reduction of 6.77 log CFU/mL of E. coli was observed after the combination treatment at an available chlorine concentration (ACC) of 30 mg/L for 120 s. A constructed model (R2 = 0.99) indicated
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Nisin as a safe and effective alternative to sulfur dioxide in enhancing dateplum persimmon (Diospyros lotus L.) wine quality LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-18 Xingchen Zhai, Yanxia Feng, Ruijie Zhao, Yu Guo, Ziqi Li, Difeng Ren
Sulfur dioxide (SO2) is widely used in the fruit wine industry due to its antioxidant and antibacterial properties. However, concerns about its potential harmful effects on human health have prompted researchers to seek alternative treatments. In this study, nisin, a natural nontoxic polypeptide, was introduced as a preservative during dateplum persimmon (Diospyros lotus L.) winemaking. The ideal fermentation
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Polyphenol oxidase inhibition by Saccharomyces cerevisiae extracts: A promising approach to prevent enzymatic browning LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-18 Zebo Liu, Hui Ding, Maria Martuscelli, Saria Sajid, Haifeng Hang, Ali Mohsin, Xiaofeng Zhu, Huijie Sun, Jianye Xia, Zhongping Yin, Yingping Zhuang, Meijin Guo, Zejian Wang
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Different functions can be provided by low temperature Daqu with different appearance features due to variations in the microbial community structure during fermentation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-17 Enxiang Zong, Tao Bo, Ling Dang, Jiaojiao Zhang, Hui Li, Na Lv, Yufei He, Baoqing Bai, Jinhua Zhang, Sanhong Fan
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Photodynamic inactivation of Listeria monocytogenes using a natural aggregation-induced emission photosensitizer and its application in salmon preservation LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-16 Qianying Li, Baichuan Wang, Shiyu Peng, Hui Wei, Ping Li, Yuankui Leng, Xiaolin Huang
Photodynamic sterilization has been regarded as a promising alternative to conventional antibacterial approaches. However, the photodynamic efficiency of conventional photosensitizer is often compromised by aggregation-induced quenching effects. Photosensitizers, especially natural products, with aggregation-induced emission (AIE) properties open a new avenue for photodynamic sterilization. Herein
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Ancient tea plants black tea taste determinants and their changes over manufacturing processes LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-14 Shimao Fang, Wenjing Huang, Ting Yang, Lulu Pu, Yuanchun Ma, Xujun Zhu, Ke Pan, Wanping Fang
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Water desorption isotherms and thermodynamic properties of Ora-pro-nóbis (Pereskia aculeata Miller) LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-14 André Luiz Borges-Machado, Marcio Augusto Ribeiro-Sanches, Maria Júlia Neves-Martins, Priscila Alonso dos Santos, Guadalupe Luna-Solano, Javier Telis-Romero
Desorption isotherms of ora-pro-nóbis leaves were determined at storage (5 °C, 10 °C, 20 °C, 30 °C, and 40 °C) and drying (40 °C, 50 °C, 60 °C, 70 °C, and 80 °C) temperatures by the gravimetric static method using saturated saline solutions to obtain relative humidities ranging from 5.20% to 98.48%. The net isosteric heat of desorption and thermodynamic properties such as differential enthalpy, differential
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Size-dependent physicochemical property and functionality of insoluble dietary fiber derived from wheat bran LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-11 Anqi Wang, Xuanyu Wang, Min Zhuang, Sheng Ke, Ming Ning, Peng Yu, Zhongkai Zhou
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Structural characterization, rheological characterization, hypoglycemic and hypolipidemic activities of polysaccharides from Morchella importuna using acidic and alkaline deep eutectic solvents LWT Food Sci. Technol. (IF 6.0) Pub Date : 2024-01-11 Lijing Xu, Xu Pan, Dongjie Li, Zhichao Wang, Lirui Tan, Mingchang Chang, Cuiping Feng, Yanfen Cheng, Xueran Geng, Junlong Meng