Measurement: Food最新文献

Eco-friendly innovations in used cooking oil recycling 废旧食用油回收利用的环保创新

IF 3.6

Measurement: Food

Pub Date : 2026-01-23 DOI: 10.1016/j.meafoo.2026.100278

Rebeka Bejczi, Roland Nagy

The treatment and recycling of used cooking oils (UCO) are receiving increasing attention from environmental and sustainability perspectives. During use, cooking oils undergo various physical and chemical transformations, such as oxidation, hydrolysis, and polymerization, which significantly affect their quality and recyclability. This review provides a comprehensive synthesis on the global volume, characteristics, and potential recycling methods of UCO. Understanding UCO's properties is essential for selecting appropriate recycling processes and ensuring its efficient valorization. The study presents the necessary pre-treatment and quality improvement steps, such as the removal of solid contaminants and reduction of water content, and filtration of polar compounds, which facilitate the efficient recycling of UCO (e.g., biodiesel production). Additionally, it addresses the enhancement of sensory properties, particularly for food industry applications. Special attention is given to the production of value-added chemicals, such as additives and surfactants from used cooking oils, which can serve as raw materials for detergents, emulsifiers, and cosmetic products. The review highlights the most important pathways, including fuel synthesis and chemical manufacturing, to promote sustainable resource utilization.

从环境和可持续性的角度来看，废旧食用油的处理和回收越来越受到重视。在使用过程中，食用油会发生各种物理和化学变化，如氧化、水解和聚合，这严重影响了食用油的质量和可回收性。本文综述了UCO的全球容量、特性和潜在的回收方法。了解UCO的性质对于选择合适的回收工艺和确保其有效增值至关重要。该研究提出了必要的预处理和质量改进步骤，例如去除固体污染物和减少含水量，以及过滤极性化合物，这有助于有效地回收UCO（例如，生产生物柴油）。此外，它解决了感官性能的增强，特别是食品工业应用。特别关注增值化学品的生产，例如从废食用油中提取的添加剂和表面活性剂，它们可以作为洗涤剂、乳化剂和化妆品的原料。该综述强调了促进可持续资源利用的最重要途径，包括燃料合成和化学制造。

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引用次数: 0

Analysis of the Mediterranean and ketogenic diet CO2 footprint 地中海和生酮饮食的二氧化碳足迹分析

IF 3.6

Measurement: Food

Pub Date : 2026-01-12 DOI: 10.1016/j.meafoo.2026.100277

Hyrije Koraqi , Anka Trajkovska Petkoska , Anita Trajkovska-Broach , Driton Sopa , Waseem Khalid , Tuba Esatbeyoglu

Different foods require varying amounts of resources and contribute differently to environmental degradation and sustainability. Dietary patterns can have distinct environmental impacts based on their composition. This study compares two popular dietary models the Mediterranean Diet (MD) and ketogenic diet (KETO) in terms of both nutritional quality and environmental impact, specifically focusing on their CO₂ footprints. Using life cycle assessment (LCA) methodologies and current consumption data, we estimated the average daily CO₂ emissions associated with each diet. The analysis revealed significant differences in macronutrient composition: KETO contained substantially higher proportions of fat (66% vs. 33%) and protein (24% vs. 19%) compared to the MD. In terms of environmental impact, KETO menus were associated with significantly higher greenhouse gas emissions 12 kg CO₂/day versus 6 kg CO₂/day for MD menus. When adjusted per 1000 kcal, KETO still demonstrated nearly double the emissions. These findings indicate that, while the KETO may serve specific metabolic or weight-management purposes, it imposes a considerably greater environmental burden. In contrast, the MD not only aligns more closely with established nutritional guidelines but also demonstrates a significantly lower CO₂ footprint approximately 50% less making it a more sustainable dietary option for both individual health and planetary well-being.

不同的食物需要不同数量的资源，对环境退化和可持续性的影响也不同。饮食模式可以根据其组成对环境产生不同的影响。本研究比较了地中海饮食（MD）和生酮饮食（KETO）两种流行的饮食模式在营养质量和环境影响方面的差异，特别关注了它们的二氧化碳足迹。利用生命周期评估（LCA）方法和当前消费数据，我们估算了每种饮食相关的平均每日二氧化碳排放量。分析显示，在常量营养素组成方面存在显著差异：与MD相比，KETO含有更高比例的脂肪（66%对33%）和蛋白质（24%对19%）。在环境影响方面，KETO菜单的温室气体排放量显著高于MD菜单的6kg CO₂/天。当每1000千卡调整时，KETO仍然显示出近两倍的排放量。这些发现表明，虽然KETO可能服务于特定的代谢或体重管理目的，但它会造成相当大的环境负担。相比之下，MD不仅更符合既定的营养指南，而且还显示出更低的二氧化碳足迹，减少了约50%，使其成为个人健康和地球福祉的更可持续的饮食选择。

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引用次数: 0

Effect of fermented and roasted Parkia biglobosa seed powder on the pathological change induced by iron deficiency anemia in rats 发酵烘培枇杷子粉对缺铁性贫血大鼠病理改变的影响

IF 3.6

Measurement: Food

Pub Date : 2026-01-08 DOI: 10.1016/j.meafoo.2026.100276

Angele Eveline Tchapda , William Asongni Djeukeu , Isabelle Sandrine Bouelet Ntsama , Mbock Armel Junior , Evariste Fongnzossie Feudoung , Inocent Gouado , Christine Fernande Nyangono Biyegue

Background

Parkia biglobosa seeds are generally consumed for their richness in iron and essential nutrients in various processed forms. Processing methods may affect iron bioavailability and antioxidant activity. However, the effects of these processing methods on their anti-anemic properties remain underexplored.

Objective

This study aimed to evaluate the anti-anemic potential and organ-protective effects of fermented and roasted P. biglobosa seed powders using a rat model of iron deficiency anemia.

Materials and Methods

Iron deficiency anemia was induced in rats through a low-iron diet for three consecutive weeks. The anti-anemic effects of fermented (FS) and roasted (RS) P. biglobosa seed powders were assessed over a 36-day period by measuring hematological parameters and examining pathological changes in the liver, kidneys, spleen, heart, lungs, and brain.

Results

The positive control group fed with the iron-deficient diet showed significantly decreased hematological parameters, notably hematocrit (24.82%), erythrocyte count (31.42%), hemoglobin (32.86%), mean corpuscular volume (28.13%), mean corpuscular hemoglobin concentration (23.88%), and mean corpuscular hemoglobin (22.53%), along with reduced serum ferritin (40.89 ± 0.48 µg/dL) and total protein levels (27.50 ± 0.37 g/L). FS Supplementation improves hematological parameters, including ferritin and total protein levels more effectively than RS supplementation. Additionally, both treatments lowered transaminase activity and creatinine levels, boosted antioxidant markers, and restored tissue histology to near-normal conditions.

Conclusion

These findings indicate that fermented P. biglobosa seed powders exhibit significant anti-anemic properties. Its also demonstrates greater efficacy in restoring haematological parameters, biochemical, and histopathological changes linked to iron deficiency in rats.

由于其丰富的铁和各种加工形式的必需营养素，大叶parkia种子通常被食用。加工方法可能影响铁的生物利用度和抗氧化活性。然而，这些加工方法对其抗贫血特性的影响仍未得到充分探讨。目的通过对缺铁性贫血大鼠模型的研究，探讨发酵焙烧双歧杆菌种子粉的抗贫血作用及对器官的保护作用。材料与方法采用连续3周低铁饮食诱导大鼠缺铁性贫血。在36天的时间里，通过测定血液学参数和肝、肾、脾、心、肺和脑的病理变化来评估发酵（FS）和烘烤（RS）大叶枇杷子粉的抗贫血作用。结果阳性对照组低铁饲粮血液学指标显著降低，红细胞压积（24.82%）、红细胞计数（31.42%）、血红蛋白（32.86%）、平均红细胞体积（28.13%）、平均红细胞血红蛋白浓度（23.88%）、平均红细胞血红蛋白（22.53%）显著降低，血清铁蛋白（40.89±0.48µg/dL）和总蛋白水平（27.50±0.37 g/L）显著降低。补充FS比补充RS更有效地改善血液学参数，包括铁蛋白和总蛋白水平。此外，两种治疗都降低了转氨酶活性和肌酐水平，提高了抗氧化标志物，并将组织组织学恢复到接近正常的状态。结论发酵后的双歧杆菌种子粉具有明显的抗贫血作用。它在恢复血液学参数、生化和组织病理学变化方面也显示出更大的功效，这些变化与缺铁有关。

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引用次数: 0

Selective voltammetric determination of gallic acid in citrus juices using a carminic acid-modified platinum electrode 用胭脂红酸修饰铂电极选择性伏安法测定柑桔汁中没食子酸

IF 3.6

Measurement: Food

Pub Date : 2025-12-26 DOI: 10.1016/j.meafoo.2025.100271

Basel Al-Saida , Mohammad Amayreh , Mohammad Alzubi , Muayad Esaifan

A hyperactive platinum electrode was modified with a carminic acid (CA) film to enhance its selectivity toward gallic acid (GA) in an ascorbic acid (AA)–rich environment. The K₃[Fe(CN)₆] test, along with chronoamperometry, confirmed the catalytic activity of the modified electrode for GA analysis. SEM-EDX characterization further verified the successful deposition of CA on the platinum surface. The oxidation peak potential of GA was observed at approximately 0.45 V. Modification with CA enhanced the GA oxidation current by 20.8 %, increasing it from 1.425 mA to 1.722 mA. The oxidation peak currents obtained from differential pulse voltammograms exhibited a linear relationship with GA concentrations ranging from 1.25 × 10⁻³ mM to 0.5 mM. Based on a signal-to-noise ratio of 3, the detection limit was calculated to be 0.32 µM. The proposed CA-modified sensor was successfully applied to quantify GA in fresh orange and lemon juice samples, without significant interference from AA or citric acid (CA). The electrode demonstrated accurate GA determination in citrus juices, with recoveries ranging from 89.96 % to 102.65 %, confirming its practical applicability in food analysis.

在抗坏血酸（AA）富集的环境中，用carminic acid （CA）薄膜修饰了高活性铂电极，提高了其对没食子酸（GA）的选择性。K₃[Fe（CN）₆]试验和计时电流法证实了改性电极对GA分析的催化活性。SEM-EDX表征进一步验证了CA在铂表面的成功沉积。GA的氧化峰电位约为0.45 V。CA改性使GA氧化电流从1.425 mA提高到1.722 mA，提高了20.8%。由差分脉冲伏安图得到的氧化峰电流与GA浓度在1.25 × 10⁻³mM ~ 0.5 mM范围内呈线性关系。基于3的信噪比，计算出检测限为0.32µM。所提出的CA修饰传感器成功地应用于新鲜橙汁和柠檬汁样品中的GA定量，没有AA或柠檬酸（CA）的明显干扰。该电极对柑桔汁中的GA测定结果准确，回收率为89.96% ~ 102.65%，证实了该电极在食品分析中的实用性。

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引用次数: 0

Effects of drying methods on the primary metabolite profile, antioxidant activity, and antiproliferative properties of broccoli 干燥方法对西兰花主要代谢物、抗氧化活性和抗增殖特性的影响

IF 3.6

Measurement: Food

Pub Date : 2025-12-26 DOI: 10.1016/j.meafoo.2025.100275

Antonio Vega-Galvez , Alexis Pasten , Elsa Uribe , Javiera Camus , Michelle Rojas , Michael Araya , Cristian Leyton

Broccoli is widely recognized for its nutritional value and health-promoting compounds, placing it at the forefront among vegetables. However, processing methods such as drying may lead to the degradation of nutritional quality, particularly of polar primary metabolites. To assess its overall quality and bioactive components, this study analyzed the chemical composition, polar primary metabolites, and bioactivity of broccoli florets dried using different methods. Five drying techniques were evaluated: vacuum drying (VD), convective drying (CD), infrared drying (IRD), low-temperature vacuum drying (LTVD), and vacuum freeze-drying (VFD). The results demonstrated that dietary fiber in broccoli remained stable during dehydration. Low-temperature methods better preserved greenness, chlorophylls, monosaccharides, sugar alcohols, and certain organic acids compared with other methods, although antioxidant potential (measured by ORAC) was reduced. Notably, LTVD extracts exhibited significantly stronger antiproliferative effects against A549 and H1299 cell lines. Therefore, LTVD is recommended as the most effective drying method for broccoli, despite its longer processing time.

西兰花因其营养价值和促进健康的化合物而被广泛认可，在蔬菜中处于领先地位。然而，干燥等加工方法可能导致营养品质的退化，特别是极性初级代谢物。为了评价西兰花的整体品质和生物活性成分，本研究分析了西兰花不同干燥方法的化学成分、极性初级代谢物和生物活性。对真空干燥（VD）、对流干燥（CD）、红外干燥（IRD）、低温真空干燥（LTVD）和真空冷冻干燥（VFD）五种干燥技术进行了评价。结果表明，西兰花中的膳食纤维在脱水过程中保持稳定。与其他方法相比，低温法更好地保存了绿度、叶绿素、单糖、糖醇和某些有机酸，尽管抗氧化能力（用ORAC测量）降低了。值得注意的是，LTVD提取物对A549和H1299细胞株的抗增殖作用显著增强。因此，尽管处理时间较长，但LTVD被推荐为西兰花最有效的干燥方法。

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引用次数: 0

Development of a visible/near-infrared spectroscopic system with unique software for rapid and non-destructive detection of nitrate-contaminated leafy and fruity vegetables 开发一种具有独特软件的可见/近红外光谱系统，用于硝酸盐污染的叶类和水果蔬菜的快速无损检测

IF 3.6

Measurement: Food

Pub Date : 2025-12-23 DOI: 10.1016/j.meafoo.2025.100274

Bahareh Jamshidi , Jamshid Jamshidi , Najmeh Yazdanfar

A visible/near-infrared (Vis/NIR) spectroscopic system with unique software was developed for rapid and non-destructive detection of nitrate-contaminated vegetables (spinach and cucumber). The system included a spectral measurement unit to collect Vis/NIR spectra of vegetable samples. Another part of the system was models developed for prediction of nitrate content in the samples. The system also included models developed for discrimination against unsafe vegetables from safety samples based on standard maximum nitrate level limit. User-friendly software was also designed for the system as a graphical user interface based on the models developed for each type of vegetable. This software can readout, pre-process, and analyze the spectral data on-line, as well as represent the results rapidly. Evaluation of system performance indicated excellent results for screening unknown spinach samples (accuracy = 92.31%, sensitivity = 100%). The system was also able to predict nitrate concentrations in samples well with a prediction correlation coefficient (r_p) of 0.75, a standard error of prediction (SEP) of 685.45, and a ratio of performance to deviation (RPD) of 1.52. The designed system had acceptable performance for screening the unknown cucumbers (accuracy = 72.22%, sensitivity = 76.74%) and good results for prediction of nitrate concentration in the samples (r_p = 0.87, SEP = 60.92, RPD = 2.07). Consequently, the developed system is suitable for fast, low-cost and non-destructive preliminary screening such vegetables in terms of nitrate contamination.

研制了一种具有独特软件的可见/近红外（Vis/NIR）光谱系统，用于硝酸盐污染蔬菜（菠菜和黄瓜）的快速无损检测。该系统包括一个光谱测量单元，用于收集蔬菜样品的Vis/NIR光谱。该系统的另一部分是用于预测样品中硝酸盐含量的模型。该系统还包括基于标准最高硝酸盐含量限制的安全样本中不安全蔬菜的区分模型。基于每种蔬菜开发的模型，为系统设计了图形用户界面的用户友好软件。该软件可以在线读取、预处理和分析光谱数据，并能快速表示结果。系统性能评价表明，对未知菠菜样品的筛选效果良好（准确率为92.31%，灵敏度为100%）。该系统预测样品中硝酸盐浓度，预测相关系数（rp）为0.75，预测标准误差（SEP）为685.45，性能偏差比（RPD）为1.52。所设计的系统对未知黄瓜的筛选效果良好（准确度为72.22%，灵敏度为76.74%），对样品中硝酸盐浓度的预测效果良好（rp = 0.87, SEP = 60.92, RPD = 2.07）。因此，该系统适用于此类蔬菜硝酸盐污染的快速、低成本、无损的初步筛选。

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引用次数: 0

Verification of the safety of pack-cooking methods for managing food allergies during disasters 验证在灾难中处理食物过敏的袋装烹饪方法的安全性

IF 3.6

Measurement: Food

Pub Date : 2025-12-23 DOI: 10.1016/j.meafoo.2025.100273

Rie Kobayashi , Nobuyo Tsuboyama-Kasaoka , Moeka Harada , Hiroyuki Tomotake

Disaster evacuees with food allergies are at high risk of nutritional deficiencies and allergic reactions, making survival difficult. This study aimed to investigate chemical and allergen contamination when allergen-free foods were cooked in transparent polyethylene bags (pack-cooking) in boiled food (for distribution) to provide individualized disaster food support for food allergy sufferers, assuming limited heat sources and drinking water. Residual evaporation migrating from various polyethylene bags was measured through elution tests using food-simulating solvents, following the Japan Positive List (PL) System guidelines. For evacuees with allergies, samples of pack-cooked rice and allergen-free stew wrapped in two layers of polyethylene bags were cooked with a white stew containing allergenic ingredients (wheat, milk, and eggs). Allergenicity was assessed using commercially available enzyme-linked immunosorbent assay (ELISA), western blotting (WB) kits, and polymerase chain reaction (PCR) method. Residual evaporation from all six types of polyethylene bags was below the standard values set by the Japan PL. The protein content derived from each raw material, measured per gram of sampled weight, was significantly lower (p ≤ 0.001) in the pack-cooked meal than in the white stew, with a maximum detected level of 2.5 µg/g for wheat protein in the pack-cooked stew. Thus, the protein content of all pack-cooked meals was below Japan's labeling threshold (10 μg protein per gram of food). A small amount of wheat-, egg- and milk-derived protein was detected in the ELISA test, but no allergens were identified in the WB and PCR. These results suggest that allergen-free meals can be safely prepared using polyethylene bags that can be heated in hot water, even in dishes containing allergens. Pack-cooking may serve as a practical method to support the mental and physical well-being of individuals with food allergies during disasters, when conventional meal preparation is often difficult.

食物过敏的灾民营养不良和过敏反应的风险很高，生存困难。本研究旨在调查无过敏原食品在透明聚乙烯袋（包装烹饪）煮熟食品（分发）时的化学和过敏原污染，为食物过敏患者提供个性化的灾难食品支持，假设热源和饮用水有限。根据日本正面清单（PL）系统的指导方针，通过使用食品模拟溶剂进行洗脱测试，测量了从各种聚乙烯袋迁移的残余蒸发。对于有过敏症的疏散人员，将袋装煮熟的米饭和用两层聚乙烯袋包裹的无过敏原炖菜样品与含有过敏原成分（小麦、牛奶和鸡蛋）的白色炖菜一起煮。采用市售的酶联免疫吸附试验（ELISA）、western blotting （WB）试剂盒和聚合酶链反应（PCR）法评估致敏性。所有六种聚乙烯袋的剩余蒸发量均低于日本PL设定的标准值。每克取样重量测量的每种原料的蛋白质含量，在袋装煮熟的饭中显著低于白炖菜（p≤0.001），袋装煮熟的炖菜中小麦蛋白质的最高检测水平为2.5µg/g。因此，所有包装熟食的蛋白质含量都低于日本的标签阈值（每克食物10 μg蛋白质）。ELISA检测到少量小麦、鸡蛋和牛奶衍生蛋白，但WB和PCR未检测到过敏原。这些结果表明，使用聚乙烯袋可以安全地准备无过敏原的食物，这些食物可以在热水中加热，即使是在含有过敏原的盘子里。在灾难期间，当传统的饭菜准备通常很困难时，打包烹饪可以作为一种实用的方法来支持对食物过敏的人的精神和身体健康。

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引用次数: 0

Harmful food preservative detection: Advanced terahertz-PCF sensor design 有害食品防腐剂检测：先进的太赫兹pcf传感器设计

IF 3.6

Measurement: Food

Pub Date : 2025-12-22 DOI: 10.1016/j.meafoo.2025.100272

Md. Naimur Rahman Naim, Md. Sohel Rana, Md. Ibbrahim Sarker, A. H. M. Iftekharul Ferdous, Ariyan Haque Joy, Md. Feroz Ali

This model featured a novel hollow core photonic crystal fiber (HC-PCF) with an unmatched cobweb-shaped coating that and hexagon core that is specifically made for detecting harmful food additives like butyl acetate, sorbitol, and saccharin. We assess other crucial optical properties by examining the refractive index (RI) fluctuations caused by hazardous food additives. The Finite Element Method (FEM) in COMSOL Multiphysics v6.1 is used to analyze the properties of the proposed hazardous food additives detector. The inclusion of extremely accurate mesh components ensures the best possible simulation accuracy. The inclusion of extremely accurate mesh elements ensures the best possible simulation accuracy. Performed at 2 THz, the results from the suggested detector design show remarkably high relative sensitivity of 99.23% for saccharin, 98.89% for sorbitol, and 98.48% for butyl acetate. In addition, the simulation demonstrates that, under optimum conditions for structure, saccharin has an extremely low confinement loss of 1.31 × 10⁻⁰⁷ cm⁻¹, a numerical aperture of 0.274, an effective area of 8.7899 × 10⁻⁸ m², and an effective material loss of 0.00264 cm⁻¹. Given these common performance indications, the detector's simple PCF design suggests that it can be easily implemented. As a result, it is expected that this sensor will provide better ways to identify and detect several distinct harmful food additives. Standard fabrication techniques can be used to make it.

该模型采用新型空心芯光子晶体光纤（HC-PCF），具有无与伦比的网状涂层和六边形芯，专门用于检测有害食品添加剂，如醋酸丁酯、山梨醇和糖精。我们通过检查有害食品添加剂引起的折射率（RI）波动来评估其他关键的光学特性。利用COMSOL Multiphysics v6.1软件中的有限元法（FEM）对所设计的有害食品添加剂检测仪的性能进行了分析。包含极其精确的网格组件确保了最佳的模拟精度。包含极其精确的网格元素确保了最佳的模拟精度。在2太赫兹下，所设计的检测器的相对灵敏度为99.23%，山梨醇为98.89%，乙酸丁酯为98.48%。此外，模拟表明，在最佳结构条件下，糖精的限制损失极低，为1.31 × 10−07 cm⁻⁸，数值孔径为0.274，有效面积为8.7899 × 10⁻⁸m²，有效物质损失为0.00264 cm⁻¹。鉴于这些常见的性能指标，探测器的简单PCF设计表明，它可以很容易地实现。因此，预计该传感器将提供更好的方法来识别和检测几种不同的有害食品添加剂。标准的制造技术可以用来制造它。

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引用次数: 0

Assessment of anti-oxidative and antimicrobial activity of monkey jack pulp extract added to fresh chicken meatball at refrigerated condition 冷藏条件下鲜鸡肉肉丸中添加猴jack果肉提取物的抗氧化和抗菌活性评价

IF 3.6

Measurement: Food

Pub Date : 2025-12-01 DOI: 10.1016/j.meafoo.2025.100266

Md. Nayim Hossain, Maymuna Islam Keya, Md. Mohasin Hossain, Md. Golam Rabby, Md. Sakib Hasan, Rashida Parvin, Md. Ashrafuzzaman Zahid

The study evaluates the ability of anti-oxidative and antimicrobial activities of monkey jack pulp extract (MJPE) as a natural source of antioxidants in fresh chicken (broiler) meatballs in comparison with butylated hydroxytoluene (BHT) and sodium nitrite (SN) contained meatballs during storage at 4 °C temperature for 1, 5, and 10 days. Based on the addition of antioxidant sources, four types of meatballs were prepared: T0 (0 %), T1 (0.02 % BHT), T2 (0.01 % SN) and T3 (0.3 % MJPE). Various tests were conducted including pH, cooking yield, instrumental color, heme iron, 2,2-diphenyl-1-picrylhydrazyl (DPPH), thiobarbituric acid reactive substances (TBARS) and antimicrobial properties have been performed in this study. On each storage day, T3 showed significantly (P < 0.05) lower values of pH, cooking yield, TBARS, total viable counts (TVC), and yellowness (b*) value compared to T0, T1 and T2. On the other hand, the T3 samples exhibited significantly higher values of (P < 0.05) redness, lightness, heme iron, and free radical scavenging activity (DPPH). During refrigeration, MJPE (T3) effectively reduced lipid oxidation, maintained natural color, increased heme iron content, and decreased microbial load in chicken meatballs compared to control (T0), BHT (T1) and SN (T2). These findings demonstrate that MJPE (T3) was effective in improving the quality and extending the shelf life of fresh chicken (broiler) meatballs by exhibiting anti-oxidative and antimicrobial activities.

本研究以猕猴桃果肉提取物（MJPE）为天然抗氧化剂，与含丁基羟基甲苯（BHT）和亚硝酸钠（SN）的肉丸在4℃温度下保存1、5和10 d的过程中，对新鲜肉丸的抗氧化和抗菌活性进行了比较。在添加抗氧化剂的基础上，制备了4种类型的肉丸：T0（0%）、T1 （0.02% BHT）、T2 （0.01% SN）和T3 （0.3% MJPE）。在本研究中进行了各种测试，包括pH、蒸煮得率、仪器颜色、血红素铁、2,2-二苯基-1-苦味酰肼（DPPH）、硫代巴比妥酸活性物质（TBARS）和抗菌性能。各贮藏日，T3的pH、蒸煮产量、TBARS、总活菌数（TVC）和黄度（b*）值均显著低于T0、T1和T2 （P < 0.05）。另一方面，T3样品的红度、亮度、血红素铁和自由基清除活性（DPPH）均显著高于（P < 0.05）。在冷藏过程中，与对照组（T0）、BHT （T1）和SN （T2）相比，MJPE （T3）有效地减少了鸡肉肉丸的脂质氧化，保持了肉丸的自然色泽，增加了血红素铁含量，并降低了微生物负荷。由此可见，MJPE （T3）通过表现出抗氧化和抗菌活性，可以有效提高肉鸡肉丸的品质，延长肉丸的保质期。

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引用次数: 0

Value-addition to composite soft bread wheat cookies using avocado seed and finger millet flours: assessing the nutritional, techno-functional, and sensory properties 使用牛油果籽和小米粉的复合软面包小麦饼干的附加值：评估营养、技术功能和感官特性

IF 3.6

Measurement: Food

Pub Date : 2025-12-01 DOI: 10.1016/j.meafoo.2025.100262

Aynadis Tamene , Desta Dugassa Fufa , Tilahun Bekele , Geremew Bultosa , Arun Kumar , Narpinder Singh

The purpose of this study was to develop and evaluate the quality attributes of value-added, fiber-rich cookies processed with composite flours containing avocado seed (0–20 %), finger millet (0–25 %), and soft wheat flour (55–100 %). The d-optimal mixture design generated ten formulations, including the control with 100 % soft wheat flour. Additionally, levels of hydroxymethyl-furfural and starch digestibility were measured. The study demonstrated that, compared to cookies made with control flour, the formulated cookies had higher fiber, protein, fat, energy, antioxidant activities, vitamin C, and β-carotene content retention. Protein ranged from 11.72 to 19.81 %, fiber 1.92 to 6.89 %, energy 356.11 to 368.51 kcal/100 g, vitamin C 2.59 to 9.74 mg/100 g, β-carotene 57.17 to 396.03 µg/100 g, DPPH radical scavenging activity 40.55 to 88.69 %, FRAP values 1.03 to 13.83 µM trolox/100 g, starch digestibility 48.24 to 67.05 %, and HMF 8.51 to 22.27 mg/kg. The samples, particularly composite cookie flour B7 (10 % avocado seed, 12.5 % finger millet, 77.5 % wheat), achieved a comparable organoleptic attribute scores to control wheat flour by consumers. This indicates that plant-based byproducts can be effectively utilized to produce desirable cookies rich in antioxidants, fiber, and β-carotene, supporting healthy lifestyles. Furthermore, production of cookies from a blend of avocado seed, finger millet and soft wheat bread flour presents an interesting opportunity to have functional, nutrient-rich products with high bioactive compounds, offering strong consumer appeal while contributing to reduced nutritional insecurity and promoting economic benefits.

本研究的目的是开发和评价用含有鳄梨籽（0 - 20%）、小米粉（0 - 25%）和软小麦粉（55 - 100%）的复合面粉加工的增值、富含纤维的饼干的质量属性。d-最优混合设计产生了10个配方，其中包括100%软小麦粉的对照。此外，还测量了羟甲基糠醛和淀粉消化率的水平。研究表明，与用对照面粉制作的饼干相比，配方饼干具有更高的纤维、蛋白质、脂肪、能量、抗氧化活性、维生素C和β-胡萝卜素含量。蛋白质为11.72 ~ 19.81%，纤维为1.92 ~ 6.89%，能量为356.11 ~ 368.51 kcal/100 g，维生素C为2.59 ~ 9.74 mg/100 g， β-胡萝卜素为57.17 ~ 396.03µg/100 g， DPPH自由基清除活性为40.55 ~ 88.69%，FRAP为1.03 ~ 13.83µM trolox/100 g，淀粉消化率为48.24 ~ 67.05%，HMF为8.51 ~ 22.27 mg/kg。这些样品，特别是复合饼干粉B7（10%鳄梨种子，12.5%小米，77.5%小麦），达到了消费者控制小麦粉的可比感官属性得分。这表明植物性副产品可以有效地用于生产富含抗氧化剂、纤维和β-胡萝卜素的理想饼干，支持健康的生活方式。此外，用牛油果种子、小米和软小麦面包粉混合生产饼干提供了一个有趣的机会，可以生产出功能丰富、营养丰富、具有高生物活性化合物的产品，在减少营养不安全并促进经济效益的同时，具有强大的消费者吸引力。

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