Measurement: Food最新文献

{"title":"Spirulina LEB -18 and Chlorella pyrenoidosa nanoencapsulated through reversed-phase evaporation","authors":"Adriana Rodrigues Machado ,&nbsp;Letícia Marques de Assis ,&nbsp;Maria Inês Rodrigues Machado ,&nbsp;Leonor Almeida Souza-Soares","doi":"10.1016/j.meafoo.2025.100214","DOIUrl":"10.1016/j.meafoo.2025.100214","url":null,"abstract":"<div><div>Cyanobacteria are important in the food industry for producing antioxidant compounds. Algae are a key source of natural antioxidants, primarily due to their ability to scavenge free radicals, which depends on the compound's structure. This study aimed to characterize and evaluate the antioxidant activity of phenolic extracts of <em>Spirulina</em> LEB-18 and <em>Chlorella pyrenoidosa</em>, both nanoencapsulated by reverse phase evaporation. The extraction and quantification of the total phenolic extracts were performed, soon after the lyophilization and encapsulation by reversed-phase evaporation occurred, after which the encapsulation efficiency, size, zeta potential, microscopy, and antioxidant activity of the extracts were evaluated about the capture of free radical DPPH and ABTS. The results showed that <em>Spirulina</em> phenolic extracts obtained a higher content of phenolic extracts (gallic acid 2.55mg. g ^-1 microalgae) than <em>Chlorella</em> extract (1.23 mg. g ^-1 microalgae). Liposomal extracts containing Chlorella phenols demonstrated superior encapsulation efficiency, reaching 72.00 %. In addition, liposomes containing the phenolic extract of <em>Chlorella</em> had a significantly larger mean size, measuring 339.6 nm (<em>p</em> ≤ 0.05). The zeta potential found for the encapsulated samples of liposomes containing the phenolic extract of <em>Chlorella</em> and the phenolic extract of <em>Spirulina</em> were -15.95 and -9.94 mV, both showing good colloidal stability in suspension. Therefore, extracts that maintained a higher antioxidant activity were encapsulated.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100214"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of mineral content in leaves of some edible species of Bambusa and Dendrocalamus by Wavelength Dispersive X-Ray Fluorescence spectrometry","authors":"Aribam Indira ,&nbsp;Mamta Rani ,&nbsp;Babita Joshi ,&nbsp;Mamta Lathwal ,&nbsp;Ashwani Koul ,&nbsp;Nirmala Chongtham","doi":"10.1016/j.meafoo.2024.100213","DOIUrl":"10.1016/j.meafoo.2024.100213","url":null,"abstract":"<div><div>Minerals are indispensable for the healthy growth and development of both plants and animals. Bamboo leaves have been acclaimed to be an incredibly good source of nutrients and bioactive compounds that promote health. Macro and micro minerals in the leaves of bamboo species belonging to <em>Bambusa</em> and <em>Dendrocalamus</em> were evaluated using wavelength dispersive X-ray fluorescence (WDXRF) spectrometry, which is fast and efficient method for providing high resolution and low background spectra for accurate determination of elemental concentrations without damaging the material. Macrominerals such as potassium (K), silicon (Si), calcium (Ca), and iron (Fe), as well as microminerals like aluminum (Al) and manganese (Mn), were detected in higher quantities. Conversely, magnesium (Mg), phosphorus (P), sulfur (S), chromium (Cr), zinc (Zn), titanium (Ti), nickel (Ni), and copper (Cu) were present in moderate amounts. Among the genera, <em>Dendrocalamus</em> spp. exhibited higher concentrations of Si, K, Ca, Mg, P, Al, Cu, Sr, and Rb whereas, <em>Bambusa</em> spp. contained higher levels of Cl, S, Fe, Mn, Cr, Zn, Ti, and Ni. Mineral content varied among species. <em>D. membranaceus</em> exhibited the highest concentrations of Si, Ca, and P, with 414, 105, and 18 mg/kg, respectively. <em>B. nutans</em> had the highest levels of Fe, Mn, Zn, and Ti, with 7.300, 4.130, 0.460, and 0.467 mg/kg, respectively. These results suggest that all analyzed species are reliable mineral sources with high potential for development in value-added functional foods, beverages, dietary supplements, nutraceuticals, pharmaceuticals, and cosmetics.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100213"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices","authors":"Muhammad Bilal Shahid ,&nbsp;Muhammad Nadeem ,&nbsp;Tahir Mahmood Qureshi ,&nbsp;Muhammad A. Shahid ,&nbsp;Alaiha Asif ,&nbsp;Rashad Mukhtar Balal ,&nbsp;Sheraz Ahmed ,&nbsp;Lala Rukh ,&nbsp;Asad Nawaz ,&nbsp;Naushad Ahmad","doi":"10.1016/j.meafoo.2024.100212","DOIUrl":"10.1016/j.meafoo.2024.100212","url":null,"abstract":"<div><div>The current study focused the comparison of thermo-sonication and conventional pasteurization on the quality characteristics of different citrus fruit juices during storage. Among citrus fruit varieties, Red Blush is considered superior in terms of its average fruit diameter, weight, and segment counts. The highest values of acidity were observed in untreated Shamber juice T₀ (0.209 %) whereas the lowest values were found in the pasteurized juice T₁ (0.114 %). Pasteurization resulted in decreased acidity levels. Regarding microbiological quality of treated juices, it was found that total plate counts significantly decreased in thermo-sonicated (T₄) and chemically preserved and pasteurized (T₃) juices compared to sonicated (T₅) and untreated (T₁ and T₂) juices. The least reduction in total plate counts was observed in Shamber juice, while the maximum reduction occurred in Blood Red juice during storage. The highest TP contents were observed in T₄ (432.11±21.60 µg GAE/mL) and T₅ (450.32±36.03 µg GAE/mL) of Shamber juice. Regarding TF contents, the highest values were found in T₄ (420.58±29.44 mg CE/100 mL) and T₅ (435.32±17.41 mg CE/100 mL) of Red Blush juice. The maximum DPPH radical scavenging activity was observed in T₄ (752.11±60.16 μg AAE (ascorbic acid equivalent)/mL) and T₅ (696.90±34.84 μg AAE/mL) of Blood Red juice. Similar trend in DPPH free radical scavenging activity was observed in the juices of other citrus varieties. It was observed that thermosonication treatment (T₄) showed higher DPPH radical scavenging activity as compared to ultrasonic treatment (T₅). It may be concluded that thermosonication had positive influence on the antioxidant potential and negative impact on increase in microbial load.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100212"},"PeriodicalIF":0.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the changes in physicochemical and functional characteristics of leaves of Solanum nigrum under different drying methods","authors":"Jagan Karthik Sugumar,&nbsp;Proshanta Guha","doi":"10.1016/j.meafoo.2024.100211","DOIUrl":"10.1016/j.meafoo.2024.100211","url":null,"abstract":"<div><div>The aim of this study was to quantify and understand the changes in the functional properties and hydration quality of <em>Solanum nigrum</em> (SN) leaves among different drying treatments. It was then compared with the traditional method of shade drying besides freeze-drying, to assess and compare the effect of heat sensitisation across the different treatments. The functional quality assessed were chlorophyll, polyphenolics, flavonoids content and the respective antioxidant activity. The water retention capacity, swelling capacity and rehydration ratio were also studied. The LC-MS results showed that the leaf powder retained significant levels of phenolic and flavonoid. Freeze-drying (FD) samples were observed to have 6.73 ± 0.01 mM equivalence α-Tocopherol/g of dry sample as the highest levels of antioxidant capacity, followed by Recirculatory air-drying (RAD) (65 °C) and Microwave oven drying (MOD) (7 W/g) treatment with 6.56 ± 0.08 and 6.47 ± 0.08 mmol mM equivalence α-Tocopherol/g. The water retention capacity (WRC) results show that 45 °C RAD had the best water retention capability (9.8 ± 0.04 g of water retained/g dry wt.) It can be concluded that 65 °C RAD treated the leaves retained significant levels of functional components present in the leaves compared to the other drying treatments.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100211"},"PeriodicalIF":0.0,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein","authors":"Munazah Sidiq ,&nbsp;Sabeera Muzzaffar ,&nbsp;F.A. Masoodi ,&nbsp;Sheikh Irfan","doi":"10.1016/j.meafoo.2024.100205","DOIUrl":"10.1016/j.meafoo.2024.100205","url":null,"abstract":"<div><div>Mung bean protein has shown limited use in food industry due to its low foaming, emulsifying, swelling, water and oil-holding activity. Therefore, in this study ultrasonication as a green technology was used to investigate its impact on all these functional properties of Mung bean protein with an aim of increasing its utility in food industries. Protein from Mung beans were extracted using iso electric precipitation method and then nano-reduced using ultrasonication. Dynamic light scattering (DLS) was used for determining the average particle size and polydispersity index (PDI) of native (NP) and ultrasonicated mung bean protein (USP). The average particle size was found to be 10.37 m and 484 nm respectively with PDI value of 0.32 and 0.26. The Ultra performance liquid chromatography (UPLC) profile showed an increase in the essential amino acids of USP (Aspartic acid, leucine, lysine) which might be due to the exposure of hydrophobic amino groups during sonication. Further, the ultrasonicated protein showed a significant increase in functional properties except for water holding capacity which was found to decrease from 3.71 g/g to 2.1 g/g. The radical scavenging activity as measured by DPPH and ABTS assays showed a significant increase in USP with DPPH activity rising from 36.77 to 52.38 % and ABTS activity increasing from 44.57 to 66.71 %. Scanning electron microscopy (SEM) showed topographical changes in the microstructure of protein after nano-reduction confirming that ultrasonication altered the secondary structure of NP. The alteration in the functional groups and conformational attributes were also evaluated using Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Differential scanning calorimetry (DSC) revealed that the denaturation temperature (11.23 °C) and enthalpy (0.19 <em>J</em>/g) of ultrasonicated protein was significantly reduced. From this study it was concluded that ultrasound can successfully produce protein nanoparticles with enhanced structural, functional and thermal characteristics making them suitable for use as functional food ingredients.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100205"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Erratum regarding missing reference details in the previously published articles","authors":"","doi":"10.1016/j.meafoo.2024.100201","DOIUrl":"10.1016/j.meafoo.2024.100201","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100201"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Osmo hydrocolloid assisted dehydration of onion slices: Effect on bioactive components, rehydration, microstructure","authors":"Anusree Anil ,&nbsp;Harsh B. Jadhav ,&nbsp;Sandhya R. Shewale ,&nbsp;Uday S Annapure","doi":"10.1016/j.meafoo.2024.100207","DOIUrl":"10.1016/j.meafoo.2024.100207","url":null,"abstract":"<div><div>The present study aimed to develop pretreatments and dehydration strategies for onions to retain the structure so that improved rehydration could be achieved with better quality attributes and shelf life. Effect of osmotic treatment at NaCl concentrations of 5, 10, 15 and 20 % for the duration of 60, 120, and 180 min and hydrocolloid coating (5, 10, 15 and 20%) on onion slices was studied. Osmotic pretreatments with 10% NaCl for 120 min followed by dipping in 5% gum Arabic solution were found optimum in increasing the total soluble solids content in onion slices for further effective dehydration. The pretreated onions were dried at temperatures of 50, 60, and 70°C using a tray dryer (air velocity of ∼1.5 m/s), drying kinetics and dried onion quality were evaluated. The results revealed that osmotic pretreatment and higher drying temperatures significantly increased the drying rate and decreased drying time for onion slices. However, the drying temperature of 60°C was optimum for reducing the drying time with better retention of ascorbic acid (62%), and pyruvic acid (77%) with a nearly 2-fold increase in total phenolics and total flavonoids compared to fresh onions. A positive change in color attributes and rehydration ratio was observed for osmo-hydrocolloid-treated and dried onion slices. Scanning electron microscopic images of fresh onion slices showed elongated well-arranged cells whereas in dried onions, cell walls were disrupted due to the sudden expulsion of moisture from the onion cells. The microstructure of osmo-hydrocolloid pretreated and dried onion cells showed less structural damage due to the protective effect of hydrocolloid coating and an increase in the solid content during osmotic treatment. Prospects of the current research could focus on exploring different hydrocolloids with innovative drying techniques to further enhance the nutritional and structural retention in dehydrated onions and the potential application of these strategies to other vegetables.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100207"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Erratum regarding missing reference details in the previously published articles","authors":"","doi":"10.1016/j.meafoo.2024.100200","DOIUrl":"10.1016/j.meafoo.2024.100200","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100200"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Metrology in global food system to achieve the SDGs","authors":"Shanay Rab ,&nbsp;Meher Wan ,&nbsp;Mohammed Arif ,&nbsp;Sanjay Yadav","doi":"10.1016/j.meafoo.2024.100206","DOIUrl":"10.1016/j.meafoo.2024.100206","url":null,"abstract":"<div><div>Measurements have been carried out since the dawn of humanity. Metrology, the science of measurements, plays a critical role in various domains, including global food systems. The article focuses on the significance of metrology in the production, distribution, and transportation of food for a growing global population, in alignment with the United Nations Sustainable Development Goals (SDGs). The authors examine the metrological infrastructure, the digital transformation of metrology, and their roles in addressing the evolving needs of the global food system.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100206"},"PeriodicalIF":0.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour","authors":"Mohona Munshi,&nbsp;Kavya Dashora","doi":"10.1016/j.meafoo.2024.100202","DOIUrl":"10.1016/j.meafoo.2024.100202","url":null,"abstract":"<div><div>The present study compares the major (finger, sorghum, pearl) and minor millet flours (barnyard, foxtail, kodo, little, proso) with wheat flour for their nutritional (proximate, mineral and polyphenolic content), antinutritional, functional, morphological, and pasting properties. The millet flours protein content varied from 13.71 to 6.39 g/100 g, followed by ash content varied from 2 to 1.02 %, lipid varied from 1.62 to 5.68 %, carbohydrate 67.78–73.70 %, crude fibre 0.92–4.77 g/100 g and moisture 9.45–12.69 % as compared to the wheat flour having 12.07 g/100 g, 1.22 %, 1.67 %, 71.89 %, 2.26 g/100 g and 10.89%, respectively was determined using official protocols of AOAC (Association of official analytical chemists). Calcium was found to be significantly higher in finger millet flour 87.02mg/100 g. Atomic spectrometer, rapid-visco analyser (RVA), fourier transform infra- red spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimeter (DSC) was used to measure minerals, pasting, functional, morphological and thermal properties respectively. The raw millet flours showed good pasting properties as in barnyard millet flour with 1216 cp peak viscosity and pearl millet flour having 88.05 °C pasting temperature which is approximately similar to the wheat flour used as control. The highest total phenolic content was found to be in finger millet flour i.e. 1318.12 mgGAE/100 g. The antinutritional factors namely tannin and phytic acid was lowest found to be in foxtail millet flour 8.03mg/100 g and 0.37mol g^-1. Functional properties such as water holding capacity was found to be good in finger millet flour (3.12 g g^-1) and oil holding capacity was good in kodo millet flour (2.50 g g^-1), the foaming capacity was good in barnyard (4.11 %) whereas dispersibility was good in little millet flour (85.02 g/ml) compared to wheat flour. The FTIR revealed the presence of amide group and the presence of starch protein complex. The thermal analysis showed the presence of higher amounts of proteins and lipids in the minor millet flours. Significant differences (<em>p</em> ≤ 0.05) were also determined in most of the values of the millet flours. This present work on comparative study would contribute to reduce risk of over-reliance on staple gluten containing cereals, and to formulate and optimize healthy food products of different preferences from the above-mentioned gluten free nutritive flour in combinations or as alone.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100202"},"PeriodicalIF":0.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}