LWT - Food Science and Technology最新文献

A comparative study on the enzymatic synthesis of diacylglycerol in a natural deep eutectic solvent: Glycerolysis versus transesterification 天然深共熔溶剂中酶促合成二酰基甘油的比较研究：甘油水解与酯交换反应

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.119995

Xinlian Zhao, Xiangyu Zhu, Shu Wang, Bobo Sun, Xinghe Zhang, Jiaojiao Yin, Xingguo Wang, Pan Gao

The enzymatic synthesis of diacylglycerol is often hindered by low efficiency and poor environmental compatibility of conventional reaction media. Here, a natural deep eutectic solvent (NADES) system was introduced using Camellia oleifera seed oil (COSO), and two enzymatic routes (transesterification and glycerolysis) were compared. Through optimization using a Box-Behnken design for transesterification and an orthogonal experimental design for glycerolysis, the results showed that under the optimized glycerolysis conditions (triacylglycerol-to-glycerol molar ratio of 1:4, 100°C, 6 h, 10% NADES), a diacylglycerol yield of 50.06% was achieved, which was significantly higher than that obtained via transesterification (44.38%, COSO-to-monoacylglycerol molar ratio of 2:1, 85°C, 5 h, 17% NADES). Furthermore, the glycerolysis route was more effective in preserving natural bioactive compounds in the final product, specifically tocopherols (135.40 mg/kg) and phytosterols (4215.16 mg/kg). This study provides mechanistic insight into how NADES enhances diacylglycerol synthesis, by reducing mass transfer barriers, stabilizing transition states, and protecting lipase activity, and offers a practical green strategy for high-value utilization of COSO.

酶法合成二酰基甘油常常受到常规反应介质效率低和环境相容性差的阻碍。以油茶籽油（COSO）为原料，建立了天然深层共熔溶剂（NADES）体系，并对酯交换和甘油水解两种酶解途径进行了比较。通过Box-Behnken酯交换实验和正交实验优化，结果表明：在优化的酯交换条件下（三酰基甘油与甘油摩尔比1:4,100℃，6 h, 10% NADES），二酰基甘油得率为50.06%，显著高于酯交换条件（coso与单酰基甘油摩尔比2:1,85℃，5 h, 17% NADES）得率44.38%。此外，甘油水解途径更有效地保留了最终产物中的天然生物活性化合物，特别是生育酚（135.40 mg/kg）和植物甾醇（4215.16 mg/kg）。该研究为NADES如何通过降低传质屏障、稳定过渡态和保护脂肪酶活性来促进二酰基甘油合成提供了机制见解，并为高价值利用COSO提供了实用的绿色策略。

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引用次数: 0

Assessing compatibility of cellulose nanocrystals from Piper betle L. waste as a nanofiller in starch/guar gum based active bio-composite films 贝类废弃物纤维素纳米晶体在淀粉/瓜尔胶基活性生物复合膜中的相容性评价

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.120005

Sujosh Nandi, Puja Priyadarshini Nayak, Suradeep Basak, Proshanta Guha

The present study aimed to evaluate the efficacy of cellulose nanocrystals extracted from petioles of betel leaf (BLP-CNC) as a nanofiller to improve mechanical and water barrier properties of active bio-composite film. The evaluation was performed by embedding different concentrations of BLP-CNC ranging from 0.01 g/100 g to 0.04 g/100g into a potato starch, guar gum and betel leaf petiole extract-based biopolymer film (PSGG-BLPE). The results depicted that CNC reinforcement enhanced tensile strength of the film from 1.53 to 5.78 MPa and elongation at break 14% to 31%, as well as reduced water vapor permeability from 3.25 × 10⁻⁷ to 1.69 × 10⁻⁷ g mm/m².Pa.sec. Surface morphological analyses depicted a good structural compatibility of BLP-CNC into the PSGG-BLPE film. However, addition of CNC increased biodegradation time of PSGG-BLPE in soil and vermicompost and reduced migration of active components from the films. Therefore, it can be postulated that BLP-CNC can be considered as a nanofiller, particularly for starch-based active biopolymers, particularly for improving the mechanical and barrier properties.

本研究旨在评价槟榔叶叶柄纤维素纳米晶体（BLP-CNC）作为纳米填料改善活性生物复合膜的力学性能和水阻隔性能的效果。将0.01 g/100 g ~ 0.04 g/100g不同浓度的BLP-CNC包埋于马铃薯淀粉、瓜尔胶和槟榔叶柄提取物基生物聚合物膜（PSGG-BLPE）中，进行评价。结果表明，CNC增强使膜的抗拉强度从1.53提高到5.78 MPa，断裂伸长率从14%提高到31%，水蒸气渗透率从3.25 × 10−7降低到1.69 × 10−7 g mm/m2.Pa.sec。表面形态分析表明，BLP-CNC与PSGG-BLPE薄膜具有良好的结构相容性。然而，添加CNC增加了PSGG-BLPE在土壤和蚯蚓堆肥中的生物降解时间，减少了活性成分从膜中的迁移。因此，可以假设BLP-CNC可以被认为是一种纳米填料，特别是对于淀粉基活性生物聚合物，特别是对于改善机械和屏障性能。

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引用次数: 0

Alkaline hydrogen peroxide modification enhances structural and biofunctional properties of potato peel for bioactive fiber valorization 碱性过氧化氢改性提高马铃薯皮的结构和生物功能特性，促进生物活性纤维增值

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-10-02 DOI: 10.1016/j.lwt.2026.120053

Wascharin Udchumpisai, Nialmas Samuela, Karsidete Teeranitayatarn, Natawadee Teeranitayatarn, Veraporn Teeranitayatarn, Tippawun Saardngoen, Punnanee Sumpavapol, Vilai Rungsardthong, Yuree Wandee

This study investigated the chemical and structural modifications of potato peel (PP) treated with alkaline hydrogen peroxide (AHP, 2–4 g/100 g of H₂O₂; AHP-2, AHP-3, and AHP-4). AHP reduced starch content (28.1 to 12.0 g/100 g) while increasing total dietary fiber and acid-insoluble lignin (up to 49.8 g/100 g and 26.5 g/100 g, respectively). Cell wall disruption and increased surface porosity were observed. Although free phenolic acids decreased, total phenolic content increased, accompanied by enhanced DPPH radical scavenging activity (SC50: 3.53 to 2.15–2.81 mg). AHP-modified samples exhibited stronger antibacterial activity against Bacillus cereus and Staphylococcus aureus and improved inhibition of Acinetobacter lwoffii. Glucose adsorption increased with glucose concentration, with AHP-2 showing the highest capacity (0.77 mmol/g at 50 mmol/L). α-Amylase inhibitory activity was retained, with AHP-3 showing slightly higher inhibition than PP. These results indicate that AHP modifies the fiber matrix while preserving functional properties, supporting the valorization of PP as a bioactive, fiber-rich ingredient.

本研究研究了碱性过氧化氢（AHP, 2-4 g/100 g H2O2; AHP-2， AHP-3和AHP-4）处理马铃薯皮（PP）的化学和结构修饰。AHP降低了淀粉含量（28.1 ~ 12.0 g/100 g），增加了总膳食纤维和酸不溶性木质素（分别高达49.8 g/100 g和26.5 g/100 g）。观察到细胞壁破裂和表面孔隙度增加。虽然游离酚酸减少，但总酚含量增加，同时DPPH自由基清除能力增强（SC50: 3.53 ~ 2.15 ~ 2.81 mg）。ahp修饰后的样品对蜡样芽孢杆菌和金黄色葡萄球菌具有较强的抑菌活性，对伊氏不动杆菌的抑制作用增强。葡萄糖的吸附随葡萄糖浓度的增加而增加，其中AHP-2的吸附量最高（50 mmol/L时为0.77 mmol/g）。α-淀粉酶抑制活性保持不变，其中AHP-3的抑制作用略高于PP。这些结果表明，AHP在改变纤维基质的同时保持了功能特性，支持了PP作为生物活性、富含纤维的成分的价值。

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引用次数: 0

Vitamin E− and carotenoid-rich high-oleic palm oil extract complexed with β-cyclodextrin for Petit Suisse cheese enrichment: stability during storage and in vitro digestion 富含维生素E -和类胡萝卜素的高油酸棕榈油提取物与β-环糊精配合，用于小瑞士奶酪的浓缩：储存和体外消化的稳定性

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-10-03 DOI: 10.1016/j.lwt.2026.120050

Nidia Casas-Forero, Natalia Londoño-Univio, Mary Luz Olivares-Tenorio, Jesús Alberto García-Núñez

Tocotrienols and carotenoids are lipophilic compounds with recognized antioxidant potential and health benefits, leading to their incorporation into functional foods. However, their application in food systems is limited by their low solubility and poor stability. This study evaluated the incorporation of a vitamin E− and carotenoid-rich high-oleic palm oil extract into β-cyclodextrin inclusion complexes in Petit Suisse cheese. The study evaluated the physicochemical stability and retention of bioactive compounds during refrigerated storage and their behavior during in vitro gastrointestinal digestion. The inclusion complex was added at concentrations of 0, 25, 50, and 75 g/kg and stored at 4 °C for 28 days. The incorporation of the functional ingredient did not significantly alter color, texture, or overall stability compared with the control during storage. Among the tested formulations, the 50 g/kg sample exhibited the most favorable balance between structural stability and preservation of bioactive compounds. During in vitro digestion, fortified Petit Suisse cheese exhibited higher vitamin E bioaccessibility (47%) than the extract (35%) and the inclusion complex (43%), indicating that the dairy matrix modulated the release and preservation of bioactive compounds. These findings show that interactions between food matrices and β-cyclodextrin inclusion complexes play a key role in the stability and delivery of bioactive compounds, providing insights relevant to the design of functional food systems. Further studies are needed to confirm their nutritional functionality and consumer acceptance.

生育三烯醇和类胡萝卜素是亲脂化合物，具有公认的抗氧化潜力和健康益处，因此它们被纳入功能性食品中。然而，它们在食品系统中的应用受到溶解度低和稳定性差的限制。本研究评估了将富含维生素E -和类胡萝卜素的高油酸棕榈油提取物掺入Petit Suisse奶酪中的β-环糊精包合物。该研究评估了生物活性化合物在冷藏过程中的物理化学稳定性和保留率，以及它们在体外胃肠消化过程中的行为。包合物分别以0、25、50和75 g/kg的浓度加入，在4 °C下保存28天。与对照组相比，功能成分的加入在储存期间没有显着改变颜色，质地或整体稳定性。在所测试的配方中，50 g/kg样品在结构稳定性和生物活性化合物保存方面表现出最有利的平衡。在体外消化过程中，强化Petit Suisse奶酪的维生素E生物可及度（47%）高于提取物（35%）和包合物（43%），这表明乳制品基质调节了生物活性化合物的释放和保存。这些发现表明，食物基质和β-环糊精包合物之间的相互作用在生物活性化合物的稳定性和递送中起着关键作用，为功能性食品系统的设计提供了相关见解。需要进一步的研究来证实它们的营养功能和消费者的接受程度。

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引用次数: 0

Characterization and application of the lytic phage HHU8 for controlling Escherichia coli O157:H7 contamination across various food matrices 不同食品基质中大肠杆菌O157:H7污染的裂解噬菌体HHU8的鉴定及应用

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-09-29 DOI: 10.1016/j.lwt.2026.120038

Pengjun Han, Shengnan Yu, Shuting Sun, Xu Chen, Yongcheng Ren, Lei Yang, Yigang Tong

Escherichia coli O157:H7 (E. coli O157:H7) is a commonly reported foodborne pathogen associated with severe illness from contaminated foods. Natural bacterial predators, such as bacteriophages (phages), are a promising alternative to traditional antimicrobial approaches. A lytic phage, HHU8, isolated from wastewater at a cattle farm was selected for further characterization. HHU8 showed high lytic activity against E. coli O157:H7 strains of various origins and maintained stability over a wide range of temperatures (4-55 °C) and pH (5-11). Biological characterization showed that HHU8 had an optimum multiplicity of infection (MOI) of 0.01, a latent period of 15 min, and a burst size of 283 ± 46 PFU/cell. Whole-genome sequencing revealed a genome size of 42,059 bp and the absence of virulence genes, antibiotic resistance determinants, or lysogeny-related factors. Functionally, HHU8 greatly inhibited E. coli O157:H7 biofilm formation in vitro and increased Galleria mellonella larvae survival after infection by 80% in vivo. In addition, HHU8 achieved maximum reductions in bacterial counts of 3.0, 2.4, 2.1, and 2.2 log in milk, lettuce, beef, and chicken, respectively, when applied to food matrices that had been artificially contaminated with E. coli O157:H7. All these results suggest that phage HHU8 is a safe and efficacious candidate for managing E. coli O157:H7 contamination in food systems.

大肠杆菌O157:H7 （E.大肠杆菌O157:H7）是一种常见的食源性病原体，与受污染食品引起的严重疾病有关。天然细菌捕食者，如噬菌体（噬菌体），是传统抗菌方法的一个有希望的替代方案。从一个养牛场的废水中分离出一种裂解噬菌体HHU8进行进一步的表征。HHU8对不同来源的大肠杆菌O157:H7菌株具有较高的裂解活性，并在较宽的温度（4-55 °C）和pH（5-11）范围内保持稳定。生物学特性表明，HHU8的最佳感染多重性（MOI）为0.01，潜伏期为15 min，爆发大小为283 ± 46 PFU/细胞。全基因组测序显示其基因组大小为42,059 bp，缺乏毒力基因、抗生素耐药性决定因素或溶原性相关因子。功能上，HHU8在体外显著抑制大肠杆菌O157:H7生物膜的形成，使体内感染后的mellonella幼虫存活率提高80%。此外，当应用于被大肠杆菌O157:H7人工污染的食物基质时，HHU8在牛奶、生菜、牛肉和鸡肉中的细菌数量分别减少了3.0、2.4、2.1和2.2 log。这些结果表明，噬菌体HHU8是一种安全有效的控制食品系统中大肠杆菌O157:H7污染的候选噬菌体。

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引用次数: 0

Preparation and characterization of carvacrol-loaded antibacterial aerogels and their application in goat meat preservation 香芹酚负载抗菌气凝胶的制备、表征及其在山羊肉保鲜中的应用

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-09-24 DOI: 10.1016/j.lwt.2026.120006

Longquan Xiao, Fengjian Zhang, Xuan Wu, Cui Yang, Wei Liu, Lin Zhou, Xinhui Wang, Dayu Liu

To mitigate exudate accumulation and quality deterioration in goat meat throughout the supply chain, this study fabricated an aerogel-based preservation liner from potato starch (ST), carboxymethyl cellulose (CMC), and varying concentrations of carvacrol (CAR). Microstructural and physicochemical characterization demonstrated the successful crosslinking among ST, CMC, and CAR, resulting in a three-dimensional porous network. The ST–CMC loading 15 mL/L CAR (SCC-15) aerogel exhibited a significantly higher solubility of 3.32%, a water absorption capacity of 3.66 g/g, and an oil absorption capacity of 3.22 g/g (P < 0.05), indicating excellent adsorption performance and structural stability. Concurrently, the incorporation of carvacrol provided pronounced antibacterial activity against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), increasing the inhibition rates from 1.75% to 0.99% for the ST–CMC (SC) aerogel to 97.50% and 98.07% for the SCC-15 aerogel, respectively. Notably, by inhibiting microbial growth and retarding protein and lipid oxidation, the SCC-15 aerogel significantly delayed quality deterioration in goat meat under refrigerated conditions. While both the CK and SC groups spoiled within 7 days, the SCC-15 group maintained acceptable quality up to 13 days. This study offers new insights and a feasible material-based solution for the development of green, high-efficiency functional packaging systems for food preservation, thereby providing a promising strategy for maintaining the storage quality of meat products.

为了减轻山羊肉在整个供应链中的渗出物积累和质量恶化，本研究用马铃薯淀粉（ST）、羧甲基纤维素（CMC）和不同浓度的香芹酚（CAR）制作了一种气凝胶基保存衬里。微观结构和物理化学表征表明，ST、CMC和CAR之间成功交联，形成了三维多孔网络。负载15 mL/L CAR （SCC-15）的ST-CMC气凝胶溶解度达到3.32%，吸水量为3.66 g/g，吸油量为3.22 g/g (P <； 0.05)，具有优异的吸附性能和结构稳定性。同时，香芹酚的掺入对金黄色葡萄球菌（S. aureus）和大肠杆菌（E. coli）具有明显的抑菌活性，将ST-CMC （SC）气凝胶的抑菌率从1.75% ~ 0.99%提高到97.50%和98.07%，SCC-15气凝胶的抑菌率分别为1.75% ~ 0.99%。值得注意的是，通过抑制微生物生长和延缓蛋白质和脂质氧化，SCC-15气凝胶在冷藏条件下显著延缓了山羊肉的品质恶化。CK和SC组均在7天内变质，而SCC-15组在13天内保持可接受的质量。本研究为开发绿色、高效的功能性食品保鲜包装系统提供了新的见解和可行的基于材料的解决方案，从而为保持肉制品的储存质量提供了一个有前途的策略。

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引用次数: 0

Unveiling the calcium-sensing receptor mechanism underlying kokumi perception in Wuding chicken soup: An integrated machine learning and molecular dynamics simulations 揭示武定鸡汤中高浓感的钙敏感受体机制：机器学习和分子动力学模拟

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-09-26 DOI: 10.1016/j.lwt.2026.119987

Chunfang Yang, Jiayan Tan, Shuai Tang, Guozhou Liao, Jia Liu, Yanfei Du, Guiying Wang, Hongbin Pan

Wuding chicken soup is renowned for its delicious and rich flavor. By using multiple machine learning algorithms, the key features that determine the taste of kokumi were identified, and thus four kokumi peptides were screened and synthesized. However, their potential as kokumi supplements remains unclear. To investigate their taste characteristics, sensory evaluation and electronic tongue analysis were performed. Additionally, circular dichroism spectroscopy (CD) and molecular dynamics simulations (MD) were employed to predict the secondary structures of these peptides and their interactions with the calcium-sensing receptor (CaSR). The kokumi thresholds were determined to be 0.12–0.16 mmol/L in model chicken soup and 0.06–0.09 mmol/L in an MSG/NaCl model solution, demonstrating their ability to enhance umami, saltiness, and sweetness. These peptides show promise as taste enhancers in the development of salt-reduced, sugar-reduced, and umami-enhanced food products.

无定鸡汤以其美味和浓郁而闻名。通过使用多种机器学习算法，确定了决定kokumi味道的关键特征，从而筛选和合成了四种kokumi肽。然而，它们作为kokumi补品的潜力尚不清楚。通过感官评价和电子舌分析来研究其味觉特征。此外，利用圆二色光谱（CD）和分子动力学模拟（MD）预测了这些肽的二级结构及其与钙敏感受体（CaSR）的相互作用。在模型鸡汤中，kokumi阈值为0.12-0.16 mmol/L，在MSG/NaCl模型溶液中，kokumi阈值为0.06-0.09 mmol/L，表明它们具有增强鲜味、咸味和甜味的能力。这些肽在开发减盐、减糖和增强鲜味的食品中显示出增强味道的希望。

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引用次数: 0

Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking 机械化搅拌对抹茶泡沫结构和感官品质的重塑是手工搅拌的结果

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-10-06 DOI: 10.1016/j.lwt.2026.120061

Jiaxin Wu, Zhirui Ye, Jiayi Xu, Jiaying Yang, Caijun Yuan, Junjie Dong, Yuefei Wang, Jihong Zhou

The quality of matcha foam is a key determinant of the sensory characteristics and consumer acceptance of matcha beverages. Although mechanized whisking offers a promising strategy for standardized preparation, whether it can reproduce the foam quality of hand whisking and the mechanisms governing foam performance remain unclear. This study investigated the effects of whisking frequency, water temperature, whisking duration, and matcha powder addition on foaming capacity (FC), foam stability (FS), and sensory quality, followed by process optimization using a Box–Behnken design. A whisking frequency of 5000 rpm provided the best overall performance and was selected for subsequent optimization. The optimal conditions were 76°C, 3.5 min, and 1.20 g of matcha powder, yielding an experimental FC of 128.39%, 60-min FS of 63.48%, and overall sensory score of 8.33. Compared with the center-point mechanized treatment, the optimized process increased FC by 5.5% and 60-min FS by 33.0%, achieving sensory quality comparable to hand whisking. Biochemical analysis revealed preferential enrichment of soluble proteins and catechins, particularly EGCG, ECG, and GC (enrichment factors up to 2.21), in the foam phase under high-foaming conditions, whereas free amino acids showed opposite trends under two foaming conditions. Multiscale characterization further showed that enhanced foam performance was associated with a more homogeneous bubble architecture, greater powder entrainment, and improved cohesiveness and resilience. These findings reveal the structural and compositional basis underlying matcha foam quality and provide a scientific basis for standardized preparation of high-quality matcha beverages.

抹茶泡沫的质量是决定抹茶饮料感官特性和消费者接受程度的关键因素。尽管机械化搅拌为标准化制备提供了一种很有前途的策略，但它是否能再现手工搅拌的泡沫质量以及控制泡沫性能的机制仍不清楚。本研究考察了搅拌频率、水温、搅拌时间和抹茶粉添加量对泡沫容量（FC）、泡沫稳定性（FS）和感官质量的影响，并采用Box-Behnken设计对工艺进行了优化。搅拌频率为5000 rpm提供了最佳的整体性能，并被选择用于后续优化。最佳条件为76°C， 3.5 min， 1.20 g抹茶粉，实验FC为128.39%，60 min FS为63.48%，整体感官评分为8.33。与中心点机械化处理相比，优化后的工艺使FC提高5.5%，60 min FS提高33.0%，感官质量与手工搅拌相当。生化分析显示，在高发泡条件下，可溶性蛋白和儿茶素优先富集，尤其是EGCG、ECG和GC（富集因子高达2.21），而在两种发泡条件下，游离氨基酸则呈现相反的富集趋势。多尺度表征进一步表明，增强的泡沫性能与更均匀的气泡结构、更大的粉末夹带、更好的凝聚力和弹性有关。研究结果揭示了影响抹茶泡沫质量的结构和成分基础，为标准化制备高品质抹茶饮料提供了科学依据。

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引用次数: 0

Comparative multi-scale analysis of coarse starch-rich fractions from different legume crops obtained by dry fractionation 不同豆科作物干分馏粗淀粉组分的多尺度对比分析

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-10-04 DOI: 10.1016/j.lwt.2026.120052

Nicola Cesario Angelino, Dionysios D. Neofytos, Milena Corredig

Dry fractionation of legumes generates a high volume of starch-rich coarse fractions, yet these co-products remain poorly characterized and underutilized. This study evaluated coarse fractions from yellow pea, green pea, faba bean, and chickpea as potential food ingredients, comparing them with commercial maize starch. Fractions were characterized in terms of composition, particle morphology, and thermal properties. Gels were formed via hydrothermal treatment while monitoring pasting behaviour, then cooled and assessed by small-amplitude oscillatory rheology and a hardness test. Internal structure was studied at multiple scales using confocal laser scanning microscopy and FTIR hyperspectral imaging. All legume fractions shared a similar amylose-to-amylopectin ratio. Maize starch exhibited the highest granule swelling and rupture, with a pronounced viscosity peak and breakdown. Yellow pea and faba bean showed moderate granule disruption and strong retrogradation upon cooling. Meanwhile green pea and chickpea displayed a gradual viscosity increase with no apparent rupture, possibly related to higher protein content, which may restrict granule expansion. Confocal microscopy confirmed more intact granule boundaries in green pea and chickpea gels, while FTIR revealed greater retention of short-range molecular order. Gel stiffness followed the same trend of retrogradation and protein content. These results demonstrate that legume dry fractionation co-products have potential as structuring ingredients in plant-based foods.

豆科植物的干燥分馏产生大量富含淀粉的粗馏分，但这些副产物的特征仍然很差，未得到充分利用。本研究评估了黄豌豆、绿豌豆、蚕豆和鹰嘴豆的粗馏分作为潜在的食品成分，并将其与商业玉米淀粉进行了比较。馏分在组成、颗粒形态和热性能方面进行了表征。凝胶通过水热处理形成，同时监测糊化行为，然后冷却并通过小振幅振荡流变学和硬度测试进行评估。利用激光共聚焦扫描显微镜和红外高光谱成像技术对其内部结构进行了多尺度的研究。所有的豆科分数都有相似的直链淀粉与支链淀粉的比例。玉米淀粉颗粒膨胀和破裂程度最高，黏度峰值和破裂程度明显。黄豆和蚕豆冷却后颗粒破碎程度中等，退化程度较强。而青豆和鹰嘴豆的黏度逐渐增加，但没有明显的破裂，可能与蛋白质含量较高有关，这可能限制了颗粒的膨胀。共聚焦显微镜证实了绿豌豆和鹰嘴豆凝胶中更完整的颗粒边界，而FTIR显示了更大的短程分子秩序保留。凝胶刚度与蛋白质含量的变化趋势相同。这些结果表明，豆类干分馏副产物有潜力作为植物性食品的结构成分。

{"title":"Comparative multi-scale analysis of coarse starch-rich fractions from different legume crops obtained by dry fractionation","authors":"Nicola Cesario Angelino, Dionysios D. Neofytos, Milena Corredig","doi":"10.1016/j.lwt.2026.120052","DOIUrl":"10.1016/j.lwt.2026.120052","url":null,"abstract":"<div><div>Dry fractionation of legumes generates a high volume of starch-rich coarse fractions, yet these co-products remain poorly characterized and underutilized. This study evaluated coarse fractions from yellow pea, green pea, faba bean, and chickpea as potential food ingredients, comparing them with commercial maize starch<strong>.</strong> Fractions were characterized in terms of composition, particle morphology, and thermal properties. Gels were formed via hydrothermal treatment while monitoring pasting behaviour, then cooled and assessed by small-amplitude oscillatory rheology and a hardness test. Internal structure was studied at multiple scales using confocal laser scanning microscopy and FTIR hyperspectral imaging. All legume fractions shared a similar amylose-to-amylopectin ratio. Maize starch exhibited the highest granule swelling and rupture, with a pronounced viscosity peak and breakdown. Yellow pea and faba bean showed moderate granule disruption and strong retrogradation upon cooling. Meanwhile green pea and chickpea displayed a gradual viscosity increase with no apparent rupture, possibly related to higher protein content, which may restrict granule expansion. Confocal microscopy confirmed more intact granule boundaries in green pea and chickpea gels, while FTIR revealed greater retention of short-range molecular order. Gel stiffness followed the same trend of retrogradation and protein content. These results demonstrate that legume dry fractionation co-products have potential as structuring ingredients in plant-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120052"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-omics analysis reveals the impact of Sporidiobolus pararoseus fermentation on aroma enhancement and metabolic profiling of jujube leaf tea 多组学分析揭示了副孢子虫发酵对枣叶茶香气增强和代谢谱的影响

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology

Pub Date : 2026-10-15 Epub Date: 2026-09-29 DOI: 10.1016/j.lwt.2026.120039

Ruirui Dao, Nan Jiang, Hanbing Zhu, Jia Tian, Di Wang, Mingrui Chen, Junguang Ning, Mingzhu Lu, Zhuanzhuan Liu, Li Dai, Jin Zhao, Ping Liu, Mengjun Liu, Zhihui Zhao

Sporidiobolus pararoseus, a yeast strain isolated from the surface of fresh jujube fruit (Ziziphus jujuba Mill. cv. ‘Dongzao’) was used to ferment jujube leaf tea to investigate its effects on metabolic reprogramming and aroma enhancement. Using a multi-omics approach, including UPLC-Q-TOF-MS-based metabolomics, GC-IMS, and GC-MS, we systematically characterized the dynamic changes in volatile and non-volatile metabolites across fermentation stages (T0d, T2d, T6d, T8d, and T10d). S. pararoseus fermentation significantly increased the levels of terpenoids and lipids, while markedly reducing those of phenolic acids. The relative contents of key aroma-active compounds, such as linalool, β-ionone, and linalool oxides, increased markedly, imparting distinct floral and fruity notes to tea. Furthermore, fermentation enhanced α-glucosidase inhibitory activity, although the antioxidant capacity gradually decreased. This study elucidates the critical role of S. pararoseus in shaping the flavor and functionality of fermented jujube leaf tea, providing a scientific basis for developing novel fermented tea products with enhanced aroma and health-promoting properties.

从鲜枣果实表面分离的一株酵母菌（Ziziphus jujuba Mill）。简历。以冬枣叶茶为原料，研究其对代谢重编程和香气增强的影响。使用多组学方法，包括基于uplc - q - tof - ms的代谢组学，GC-IMS和GC-MS，我们系统地表征了挥发性和非挥发性代谢物在发酵阶段（T0d, T2d, T6d， T8d和T10d）的动态变化。副玫瑰葡萄球菌发酵显著提高了萜类和脂类含量，显著降低了酚酸含量。主要芳香活性化合物，如芳樟醇、β-离子酮和芳樟醇氧化物的相对含量显著增加，赋予茶独特的花香和果味。发酵增强了α-葡萄糖苷酶抑制活性，但抗氧化能力逐渐下降。本研究阐明了副葡萄球菌在发酵枣叶茶风味和功能形成中的关键作用，为开发具有增强香气和促进健康特性的新型发酵茶产品提供了科学依据。

{"title":"Multi-omics analysis reveals the impact of Sporidiobolus pararoseus fermentation on aroma enhancement and metabolic profiling of jujube leaf tea","authors":"Ruirui Dao, Nan Jiang, Hanbing Zhu, Jia Tian, Di Wang, Mingrui Chen, Junguang Ning, Mingzhu Lu, Zhuanzhuan Liu, Li Dai, Jin Zhao, Ping Liu, Mengjun Liu, Zhihui Zhao","doi":"10.1016/j.lwt.2026.120039","DOIUrl":"10.1016/j.lwt.2026.120039","url":null,"abstract":"<div><div><em>Sporidiobolus pararoseus</em>, a yeast strain isolated from the surface of fresh jujube fruit (<em>Ziziphus jujuba</em> Mill. cv. ‘Dongzao’) was used to ferment jujube leaf tea to investigate its effects on metabolic reprogramming and aroma enhancement. Using a multi-omics approach, including UPLC-Q-TOF-MS-based metabolomics, GC-IMS, and GC-MS, we systematically characterized the dynamic changes in volatile and non-volatile metabolites across fermentation stages (T0d, T2d, T6d, T8d, and T10d). <em>S. pararoseus</em> fermentation significantly increased the levels of terpenoids and lipids, while markedly reducing those of phenolic acids. The relative contents of key aroma-active compounds, such as linalool, <em>β</em>-ionone, and linalool oxides, increased markedly, imparting distinct floral and fruity notes to tea. Furthermore, fermentation enhanced α-glucosidase inhibitory activity, although the antioxidant capacity gradually decreased. This study elucidates the critical role of <em>S. pararoseus</em> in shaping the flavor and functionality of fermented jujube leaf tea, providing a scientific basis for developing novel fermented tea products with enhanced aroma and health-promoting properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"258 ","pages":"Article 120039"},"PeriodicalIF":7.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149157095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0