Measurement: Food最新文献_第6页

Sensing food spoilage with nanotechnology: A review of current research and challenges 用纳米技术检测食品变质：当前研究和挑战的综述

Measurement: Food

Pub Date : 2025-04-21 DOI: 10.1016/j.meafoo.2025.100221

Pongpat Sukhavattanakul , Natwat Srikhao , Sarute Ummartyotin , Ravin Narain

Nanotechnology has proven to be a powerful tool for developing novel food sensors and packaging materials. The utilization of nanomaterials provides unique benefits of high sensitivity and selectivity for food analysis. Composites and hydrogel-structured platforms have shown great potential as sensing matrices. Their porous configuration enables effective integration of nanomaterials for chemical and biological interactions into readable signals. For example, metal and metal oxide nanoparticles, carbon-based nanomaterials, and quantum dots have been incorporated into hydrogel networks to detect food contaminants and monitor food quality. Such nanocomposite hydrogel sensors provide rapid, precise, and dependable quantification of chemical and biological threats down to picomolar levels. They have been applied for on-site detection of pathogens, toxins, pesticides, hormones, and other harmful chemicals in various foods. Specific nanomaterials also act as antimicrobial and antifouling agents to enhance the shelf-life of packaged products. Nanoscale sensors allow investigation of food structure and properties at the molecular level to ensure food safety and quality. They enable real-time monitoring of biochemical processes during food storage, processing, and digestion. This could pave the way for designing healthier and more sustainable food systems. However, the use of nanotechnology for food applications necessitates toxicological studies. Certain nanoparticles may leach out of packaging and enter the food chain, raising health concerns. The biodegradability and environmental impact of these nanomaterials require thorough evaluation. Though exciting opportunities exist, the integration of nanosensors with minimal toxicity remains a major challenge. With prudent design and safety considerations, nanotechnology shows promise for rapid advancement in smart food packaging, quality monitoring, and nutrition research. Overall, nanoscale sensors have potential for extensive applications in the food industry, provided issues around sustainability and biosafety are adequately addressed.

纳米技术已被证明是开发新型食品传感器和包装材料的有力工具。纳米材料的应用为食品分析提供了高灵敏度和高选择性的独特优势。复合材料和水凝胶结构平台作为传感基质显示出巨大的潜力。它们的多孔结构使化学和生物相互作用的纳米材料有效地整合成可读的信号。例如，金属和金属氧化物纳米粒子、碳基纳米材料和量子点已被纳入水凝胶网络，以检测食品污染物和监测食品质量。这种纳米复合水凝胶传感器提供快速、精确、可靠的定量化学和生物威胁，低至皮摩尔水平。它们已被应用于各种食品中病原体、毒素、农药、激素和其他有害化学物质的现场检测。特定的纳米材料还可以作为抗菌和防污剂，以提高包装产品的保质期。纳米级传感器允许在分子水平上调查食品结构和特性，以确保食品安全和质量。它们可以实时监测食品储存、加工和消化过程中的生化过程。这可以为设计更健康、更可持续的粮食系统铺平道路。然而，将纳米技术用于食品应用需要进行毒理学研究。某些纳米颗粒可能会从包装中滤出并进入食物链，从而引起健康问题。这些纳米材料的生物降解性和环境影响需要进行彻底的评估。尽管存在令人兴奋的机会，但将纳米传感器与最小毒性集成仍然是一个主要挑战。通过谨慎的设计和安全考虑，纳米技术在智能食品包装、质量监测和营养研究方面显示出快速发展的希望。总的来说，纳米传感器在食品工业中有广泛应用的潜力，如果可持续性和生物安全问题得到充分解决的话。

{"title":"Sensing food spoilage with nanotechnology: A review of current research and challenges","authors":"Pongpat Sukhavattanakul , Natwat Srikhao , Sarute Ummartyotin , Ravin Narain","doi":"10.1016/j.meafoo.2025.100221","DOIUrl":"10.1016/j.meafoo.2025.100221","url":null,"abstract":"<div><div>Nanotechnology has proven to be a powerful tool for developing novel food sensors and packaging materials. The utilization of nanomaterials provides unique benefits of high sensitivity and selectivity for food analysis. Composites and hydrogel-structured platforms have shown great potential as sensing matrices. Their porous configuration enables effective integration of nanomaterials for chemical and biological interactions into readable signals. For example, metal and metal oxide nanoparticles, carbon-based nanomaterials, and quantum dots have been incorporated into hydrogel networks to detect food contaminants and monitor food quality. Such nanocomposite hydrogel sensors provide rapid, precise, and dependable quantification of chemical and biological threats down to picomolar levels. They have been applied for on-site detection of pathogens, toxins, pesticides, hormones, and other harmful chemicals in various foods. Specific nanomaterials also act as antimicrobial and antifouling agents to enhance the shelf-life of packaged products. Nanoscale sensors allow investigation of food structure and properties at the molecular level to ensure food safety and quality. They enable real-time monitoring of biochemical processes during food storage, processing, and digestion. This could pave the way for designing healthier and more sustainable food systems. However, the use of nanotechnology for food applications necessitates toxicological studies. Certain nanoparticles may leach out of packaging and enter the food chain, raising health concerns. The biodegradability and environmental impact of these nanomaterials require thorough evaluation. Though exciting opportunities exist, the integration of nanosensors with minimal toxicity remains a major challenge. With prudent design and safety considerations, nanotechnology shows promise for rapid advancement in smart food packaging, quality monitoring, and nutrition research. Overall, nanoscale sensors have potential for extensive applications in the food industry, provided issues around sustainability and biosafety are adequately addressed.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100221"},"PeriodicalIF":0.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aroma compounds in food: Analysis, characterization and flavor perception 食品中的香气化合物：分析、表征和风味感知

Measurement: Food

Pub Date : 2025-03-17 DOI: 10.1016/j.meafoo.2025.100220

Maha Al-Khalili , Pankaj B. Pathare , Shafiur Rahman , Nasser Al-Habsi

Volatiles in food products are one of the important determinants in food manufacturing. It could reflect the quality of food and the degree of consumer acceptance and choice. The formation of the aroma is dependent on a complex mixture of different types of chemical groups such as aldehydes, acids, esters, terpenes, pyrazines, and furans. These products could be emitted as a result of different impulsive and assisted processes that food could undergo such as cooking, fermentation, contamination, storage, etc. The analysis of these compounds could be challenging due to the complex mixture in the aroma. Four main steps were distinguished in the analysis of these products: isolation, separation, identification and sensory determination. The most widely used methods for the separation of volatiles are solid-phase micro extraction-(SPME) and stir bar sorptive extraction-(SBSE) extractions. The detection of the key volatile in the aroma of food could be achieved by chromatography with an olfactometry detector (GCO), solvent-assisted flavor evaporation (SAFE). Mostly, mass spectrometry is used in combination with the GC technique in the separation of volatile compounds. The electronic nose is another option to characterize the aroma in food. The basics of these techniques were delivered along with the sensory impact of volatiles for each functional group.

食品中的挥发物是食品生产中的重要决定因素之一。它可以反映食品的质量和消费者接受和选择的程度。香气的形成依赖于不同类型的化学基团的复杂混合物，如醛、酸、酯、萜烯、吡嗪和呋喃。这些产物可能是由于食物可能经历的不同脉冲和辅助过程（如烹饪、发酵、污染、储存等）而产生的。由于香气中复杂的混合物，对这些化合物的分析可能具有挑战性。将分离、分离、鉴定和感官测定分为四个主要的分析步骤。目前应用最广泛的挥发物分离方法是固相微萃取法（SPME）和搅拌棒吸附萃取法（SBSE）。食品香气中关键挥发物的检测可以用色谱法、溶剂辅助风味蒸发法（SAFE）和气味检测器（GCO）来实现。质谱法通常与气相色谱技术结合使用，用于挥发性化合物的分离。电子鼻是表征食物香气的另一种选择。这些技术的基础与挥发物对每个官能团的感官影响一起传递。

{"title":"Aroma compounds in food: Analysis, characterization and flavor perception","authors":"Maha Al-Khalili , Pankaj B. Pathare , Shafiur Rahman , Nasser Al-Habsi","doi":"10.1016/j.meafoo.2025.100220","DOIUrl":"10.1016/j.meafoo.2025.100220","url":null,"abstract":"<div><div>Volatiles in food products are one of the important determinants in food manufacturing. It could reflect the quality of food and the degree of consumer acceptance and choice. The formation of the aroma is dependent on a complex mixture of different types of chemical groups such as aldehydes, acids, esters, terpenes, pyrazines, and furans. These products could be emitted as a result of different impulsive and assisted processes that food could undergo such as cooking, fermentation, contamination, storage, etc. The analysis of these compounds could be challenging due to the complex mixture in the aroma. Four main steps were distinguished in the analysis of these products: isolation, separation, identification and sensory determination. The most widely used methods for the separation of volatiles are solid-phase micro extraction-(SPME) and stir bar sorptive extraction-(SBSE) extractions. The detection of the key volatile in the aroma of food could be achieved by chromatography with an olfactometry detector (GC<img>O), solvent-assisted flavor evaporation (SAFE). Mostly, mass spectrometry is used in combination with the GC technique in the separation of volatile compounds. The electronic nose is another option to characterize the aroma in food. The basics of these techniques were delivered along with the sensory impact of volatiles for each functional group.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100220"},"PeriodicalIF":0.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785597","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}

引用次数: 0

Nano-encapsulation of spice oleoresins using Hydroxypropyl β-cyclodextrin (HPBCD) and its bioavailability studies 羟丙基β-环糊精（HPBCD）对香料油树脂的纳米包封及其生物利用度研究

Measurement: Food

Pub Date : 2025-03-13 DOI: 10.1016/j.meafoo.2025.100219

Rajashri Kulal , Babasaheb Bhaskarrao Borse , Muthukumar Serva Peddha

Spices are mostly used in traditional medicine since ancient times and they are used in the food for its flavour. Oleoresins are the concentrated form of whole spices. There are many reports on the application of oleoresin, but its consumption is limited due to its high pungency and insolubility. Thus, nano-encapsulation by Hydroxypropyl beta-cyclodextrin (HPBCD) was attempted in this study to enhance the application of oleoresin into the food system. HPBCD can form an inclusion complex with the spice oleoresin and helps in applying oleoresin in food systems with improved solubility and bioavailability. In this study, the nano-encapsulation was done with pepper, turmeric and chilli oleoresin, characterised for its physicochemical properties, and studied its in-vitro drug release and in-vivo bioavailability. The particle size was found within 250 nm, and zeta potential was shown above -30 mV, indicating stability. The encapsulation efficiency was shown above 85 % in all the encapsulated oleoresin. The in-vitro drug release study showed that the highest percentage of the drug was released in the intestine phase than stomach and colon. The percentage of the active component released in the intestine was 92, 89 and 88 % by encapsulated pepper, turmeric and chilli oleoresin, respectively. The bioavailability of these oleoresins was also improved upto 40–50 %. Therefore, the nano-encapsulated spice oleoresin can be applicable in the food industry with its improvement in solubility and bioavailability.

自古以来，香料大多用于传统医药，也用于食品中以增加风味。油树脂是整个香料的浓缩形式。关于油树脂应用的报道很多，但由于其辛辣和不溶解性，其消费量有限。因此，本研究尝试用羟丙基 beta-环糊精（HPBCD）进行纳米包囊，以提高油橄榄果素在食品系统中的应用。HPBCD 能与香料油脂形成包合物，有助于将油脂应用于食品体系，并提高其溶解性和生物利用率。在这项研究中，对胡椒、姜黄和辣椒油精进行了纳米包囊，对其理化性质进行了表征，并研究了其体外药物释放和体内生物利用度。粒度在 250 纳米以内，ZETA 电位高于 -30 mV，表明其稳定性。所有封装的油橄榄果素的封装效率都高于 85%。体外药物释放研究表明，与胃和结肠相比，在肠道阶段释放的药物比例最高。封装的胡椒、姜黄和辣椒油树脂在肠道中释放的活性成分比例分别为 92%、89% 和 88%。这些油树脂的生物利用率也提高了 40-50%。因此，纳米封装的香料油精可用于食品工业，提高溶解度和生物利用率。

{"title":"Nano-encapsulation of spice oleoresins using Hydroxypropyl β-cyclodextrin (HPBCD) and its bioavailability studies","authors":"Rajashri Kulal , Babasaheb Bhaskarrao Borse , Muthukumar Serva Peddha","doi":"10.1016/j.meafoo.2025.100219","DOIUrl":"10.1016/j.meafoo.2025.100219","url":null,"abstract":"<div><div>Spices are mostly used in traditional medicine since ancient times and they are used in the food for its flavour. Oleoresins are the concentrated form of whole spices. There are many reports on the application of oleoresin, but its consumption is limited due to its high pungency and insolubility. Thus, nano-encapsulation by Hydroxypropyl beta-cyclodextrin (HPBCD) was attempted in this study to enhance the application of oleoresin into the food system. HPBCD can form an inclusion complex with the spice oleoresin and helps in applying oleoresin in food systems with improved solubility and bioavailability. In this study, the nano-encapsulation was done with pepper, turmeric and chilli oleoresin, characterised for its physicochemical properties, and studied its in-vitro drug release and in-vivo bioavailability. The particle size was found within 250 nm, and zeta potential was shown above -30 mV, indicating stability. The encapsulation efficiency was shown above 85 % in all the encapsulated oleoresin. The in-vitro drug release study showed that the highest percentage of the drug was released in the intestine phase than stomach and colon. The percentage of the active component released in the intestine was 92, 89 and 88 % by encapsulated pepper, turmeric and chilli oleoresin, respectively. The bioavailability of these oleoresins was also improved upto 40–50 %. Therefore, the nano-encapsulated spice oleoresin can be applicable in the food industry with its improvement in solubility and bioavailability.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100219"},"PeriodicalIF":0.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685337","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}

引用次数: 0

Innovative protein sources from freshwater and marine environments - A comprehensive review 来自淡水和海洋环境的创新蛋白质来源-综合综述

Measurement: Food

Pub Date : 2025-02-12 DOI: 10.1016/j.meafoo.2025.100215

Nayara Pereira Lima , Giselle Maria Maciel , Débora Fernandes Pinheiro , Isabela Sampaio Ribeiro , Nicole Folmann Lima , Cleber do Amaral Mafessoni Liviz , Alessandra Cristina Pedro , Charles Windson Isidoro Haminiuk

Blue foods are a diverse and rich source of proteins and other valuable nutrients, comparable to or surpassing traditional protein sources such as eggs and soy. Additionally, these foods possess advantageous technological properties, including thickening, binding, foaming, antioxidant, emulsifying, adhesive, solubility, and gelling capabilities. They are noteworthy for their bioactive properties, such as immunomodulatory, antimicrobial, antioxidant, anti-inflammatory, and antilipidemic. These foods play a significant nutraceutical role and contribute to maintaining a healthy intestinal microbiota. Besides, blue foods offer environmental advantages, such as faster growth rates, reduced water consumption, and no competition for arable land compared to terrestrial food sources. These considerations are particularly relevant given projections indicating a significant global population increase and a greater demand for protein alternatives. This quest is justified by the necessity to mitigate pathologies and reduce the carbon footprint in alignment with sustainability principles. Within this context, this review article addresses scientific research conducted over the last five years, providing information on the primary protein sources in blue foods, methods for protein extraction, and their composition and nutritional aspects. Furthermore, the article discusses implications, future perspectives, and industrial applications in various segments, including the food industry, the development of food supplements, formulation of new products as protein alternatives, influence on rheology, and mechanisms to enhance the sensory aspects of final products.

蓝色食物是蛋白质和其他有价值营养素的多样化和丰富来源，与鸡蛋和大豆等传统蛋白质来源相当或超过这些来源。此外，这些食品具有有利的工艺性能，包括增稠、粘合、起泡、抗氧化、乳化、粘合、溶解和胶凝能力。它们的生物活性特性值得注意，如免疫调节、抗菌、抗氧化、抗炎和降脂。这些食物具有重要的营养作用，有助于维持健康的肠道微生物群。此外，与陆地食物来源相比，蓝色食物具有环境优势，例如更快的生长速度、更少的水消耗、对耕地没有竞争。鉴于预测表明全球人口显著增加和对蛋白质替代品的更大需求，这些考虑尤其相关。这种追求是合理的，因为有必要减轻疾病，减少碳足迹，与可持续发展原则保持一致。在此背景下，本文综述了过去五年进行的科学研究，提供了有关蓝色食品中主要蛋白质来源、蛋白质提取方法及其组成和营养方面的信息。此外，本文还讨论了影响，未来的前景，以及在各个领域的工业应用，包括食品工业，食品补充剂的发展，作为蛋白质替代品的新产品的配方，对流变学的影响，以及增强最终产品感官方面的机制。

{"title":"Innovative protein sources from freshwater and marine environments - A comprehensive review","authors":"Nayara Pereira Lima , Giselle Maria Maciel , Débora Fernandes Pinheiro , Isabela Sampaio Ribeiro , Nicole Folmann Lima , Cleber do Amaral Mafessoni Liviz , Alessandra Cristina Pedro , Charles Windson Isidoro Haminiuk","doi":"10.1016/j.meafoo.2025.100215","DOIUrl":"10.1016/j.meafoo.2025.100215","url":null,"abstract":"<div><div>Blue foods are a diverse and rich source of proteins and other valuable nutrients, comparable to or surpassing traditional protein sources such as eggs and soy. Additionally, these foods possess advantageous technological properties, including thickening, binding, foaming, antioxidant, emulsifying, adhesive, solubility, and gelling capabilities. They are noteworthy for their bioactive properties, such as immunomodulatory, antimicrobial, antioxidant, anti-inflammatory, and antilipidemic. These foods play a significant nutraceutical role and contribute to maintaining a healthy intestinal microbiota. Besides, blue foods offer environmental advantages, such as faster growth rates, reduced water consumption, and no competition for arable land compared to terrestrial food sources. These considerations are particularly relevant given projections indicating a significant global population increase and a greater demand for protein alternatives. This quest is justified by the necessity to mitigate pathologies and reduce the carbon footprint in alignment with sustainability principles. Within this context, this review article addresses scientific research conducted over the last five years, providing information on the primary protein sources in blue foods, methods for protein extraction, and their composition and nutritional aspects. Furthermore, the article discusses implications, future perspectives, and industrial applications in various segments, including the food industry, the development of food supplements, formulation of new products as protein alternatives, influence on rheology, and mechanisms to enhance the sensory aspects of final products.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100215"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471485","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}

引用次数: 0

Spirulina LEB -18 and Chlorella pyrenoidosa nanoencapsulated through reversed-phase evaporation 螺旋藻LEB -18和小球藻通过反相蒸发实现纳米包封

Measurement: Food

Pub Date : 2025-02-10 DOI: 10.1016/j.meafoo.2025.100214

Adriana Rodrigues Machado , Letícia Marques de Assis , Maria Inês Rodrigues Machado , Leonor Almeida Souza-Soares

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 Spirulina LEB-18 and Chlorella pyrenoidosa, 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 Spirulina phenolic extracts obtained a higher content of phenolic extracts (gallic acid 2.55mg. g ^-1 microalgae) than Chlorella 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 Chlorella had a significantly larger mean size, measuring 339.6 nm (p ≤ 0.05). The zeta potential found for the encapsulated samples of liposomes containing the phenolic extract of Chlorella and the phenolic extract of Spirulina were -15.95 and -9.94 mV, both showing good colloidal stability in suspension. Therefore, extracts that maintained a higher antioxidant activity were encapsulated.

蓝藻在食品工业中生产抗氧化化合物很重要。藻类是天然抗氧化剂的主要来源，主要是因为它们清除自由基的能力，这取决于化合物的结构。以螺旋藻LEB-18和小球藻为研究对象，对其酚类提取物的抗氧化活性进行了表征和评价。在冻干和反相蒸发包封后，对总酚提取物进行提取和定量，并对其包封效率、大小、zeta电位、显微观察和抗氧化活性进行评价，以捕获自由基DPPH和ABTS。结果表明，螺旋藻酚类提取物中酚类提取物（没食子酸2.55mg）含量较高。g -1微藻)比小球藻提取物(1.23 mg。G -1微藻)。含小球藻酚类物质的脂质体包封率达到72.00%。此外，含小球藻酚类提取物的脂质体的平均粒径为339.6 nm，显著大于含小球藻酚类提取物的脂质体（p≤0.05）。含小球藻酚提取物脂质体和螺旋藻酚提取物脂质体的zeta电位分别为-15.95和-9.94 mV，均表现出良好的悬浮胶体稳定性。因此，对具有较高抗氧化活性的提取物进行包封。

{"title":"Spirulina LEB -18 and Chlorella pyrenoidosa nanoencapsulated through reversed-phase evaporation","authors":"Adriana Rodrigues Machado , Letícia Marques de Assis , Maria Inês Rodrigues Machado , 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 <sup>-1</sup> microalgae) than <em>Chlorella</em> extract (1.23 mg. g <sup>-1</sup> 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}

引用次数: 0

Analysis of mineral content in leaves of some edible species of Bambusa and Dendrocalamus by Wavelength Dispersive X-Ray Fluorescence spectrometry 波长色散x射线荧光光谱法分析几种竹、菖蒲叶中矿物质含量

Measurement: Food

Pub Date : 2024-12-27 DOI: 10.1016/j.meafoo.2024.100213

Aribam Indira , Mamta Rani , Babita Joshi , Mamta Lathwal , Ashwani Koul , Nirmala Chongtham

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 Bambusa and Dendrocalamus 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, Dendrocalamus spp. exhibited higher concentrations of Si, K, Ca, Mg, P, Al, Cu, Sr, and Rb whereas, Bambusa spp. contained higher levels of Cl, S, Fe, Mn, Cr, Zn, Ti, and Ni. Mineral content varied among species. D. membranaceus exhibited the highest concentrations of Si, Ca, and P, with 414, 105, and 18 mg/kg, respectively. B. nutans 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.

矿物质对植物和动物的健康生长和发育都是不可缺少的。竹叶被认为是营养和促进健康的生物活性化合物的极佳来源。采用波长色散x射线荧光（WDXRF）光谱法对竹科和菖蒲属竹科植物叶片中的宏、微量矿物质进行了测定，该方法具有快速、高效、高分辨率和低本底光谱，可在不破坏材料的情况下准确测定元素浓度。大量矿物质如钾(K)、硅（Si）、钙（Ca）和铁（Fe）以及微量矿物质如铝（Al）和锰（Mn）被检测到。相反，镁（Mg）、磷(P)、硫(S)、铬（Cr）、锌（Zn）、钛（Ti）、镍（Ni）和铜（Cu）的含量适中。其中，石菖蒲属的Si、K、Ca、Mg、P、Al、Cu、Sr和Rb含量较高，竹属的Cl、S、Fe、Mn、Cr、Zn、Ti和Ni含量较高。不同种类的矿物含量不同。膜藻的Si、Ca和P含量最高，分别为414、105和18 mg/kg。铁、锰、锌、钛含量最高，分别为7.300、4.130、0.460、0.467 mg/kg。这些结果表明，所分析的所有物种都是可靠的矿物资源，在增值功能食品、饮料、膳食补充剂、保健品、药品和化妆品中具有很高的开发潜力。

{"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 , Mamta Rani , Babita Joshi , Mamta Lathwal , Ashwani Koul , 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}

引用次数: 0

Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices 热超声与常规巴氏灭菌法对部分柑桔果汁品质特性的比较

Measurement: Food

Pub Date : 2024-12-19 DOI: 10.1016/j.meafoo.2024.100212

Muhammad Bilal Shahid , Muhammad Nadeem , Tahir Mahmood Qureshi , Muhammad A. Shahid , Alaiha Asif , Rashad Mukhtar Balal , Sheraz Ahmed , Lala Rukh , Asad Nawaz , Naushad Ahmad

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.

本研究主要比较了热超声和传统巴氏灭菌法对不同柑桔果汁贮藏过程中品质特性的影响。在柑橘类水果品种中，红腮红在其平均果实直径、重量和节数方面被认为是优越的。未经处理的香柏汁T0酸度最高（0.209%），而经巴氏消毒的汁T1酸度最低（0.114%）。巴氏灭菌降低了酸度。在处理果汁的微生物质量方面，研究发现，与处理果汁（T5）和未处理果汁（T1和T2）相比，热超声处理（T4）和化学保存和巴氏灭菌（T3）果汁的总菌斑计数显著减少。在香柏果汁中观察到的总盘子计数减少最少，而在血红果汁中观察到的减少最多。香茅汁中TP含量最高的是T4（432.11±21.60µg GAE/mL）和T5（450.32±36.03µg GAE/mL）。红晕汁中TF含量最高的是T4（420.58±29.44 mg CE/100 mL）和T5（435.32±17.41 mg CE/100 mL）。血红汁在T4（752.11±60.16 μg AAE（抗坏血酸当量）/mL）和T5（696.90±34.84 μg AAE/mL）时清除DPPH自由基的活性最大。在其他柑橘品种的果汁中也观察到类似的DPPH自由基清除活性。观察到热超声处理（T4）对DPPH自由基的清除能力高于超声处理（T5）。综上所述，热超声对抗氧化潜力有积极影响，而对微生物负荷的增加有消极影响。

{"title":"Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices","authors":"Muhammad Bilal Shahid , Muhammad Nadeem , Tahir Mahmood Qureshi , Muhammad A. Shahid , Alaiha Asif , Rashad Mukhtar Balal , Sheraz Ahmed , Lala Rukh , Asad Nawaz , 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 T<sub>0</sub> (0.209 %) whereas the lowest values were found in the pasteurized juice T<sub>1</sub> (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 (T<sub>4</sub>) and chemically preserved and pasteurized (T<sub>3</sub>) juices compared to sonicated (T<sub>5</sub>) and untreated (T<sub>1</sub> and T<sub>2</sub>) 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 T<sub>4</sub> (432.11±21.60 µg GAE/mL) and T<sub>5</sub> (450.32±36.03 µg GAE/mL) of Shamber juice. Regarding TF contents, the highest values were found in T<sub>4</sub> (420.58±29.44 mg CE/100 mL) and T<sub>5</sub> (435.32±17.41 mg CE/100 mL) of Red Blush juice. The maximum DPPH radical scavenging activity was observed in T<sub>4</sub> (752.11±60.16 μg AAE (ascorbic acid equivalent)/mL) and T<sub>5</sub> (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 (T<sub>4</sub>) showed higher DPPH radical scavenging activity as compared to ultrasonic treatment (T<sub>5</sub>). 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}

引用次数: 0

Evaluation of the changes in physicochemical and functional characteristics of leaves of Solanum nigrum under different drying methods 不同干燥方式下龙葵叶片理化及功能特性变化的评价

Measurement: Food

Pub Date : 2024-12-11 DOI: 10.1016/j.meafoo.2024.100211

Jagan Karthik Sugumar, Proshanta Guha

The aim of this study was to quantify and understand the changes in the functional properties and hydration quality of Solanum nigrum (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.

本研究旨在定量了解不同干燥处理对茄叶功能特性和水化品质的影响。然后将其与除冷冻干燥外的传统遮荫干燥方法进行比较，以评估和比较不同处理方法的热敏化效果。以叶绿素、多酚、黄酮类化合物含量及其抗氧化活性为指标评价其功能品质。并对其保水能力、溶胀能力和复水率进行了研究。LC-MS结果表明，叶粉中酚类和类黄酮含量显著。冷冻干燥（FD）样品的抗氧化能力最高，干燥样品的抗氧化能力为6.73±0.01 mM当量α-生育酚/g，其次是循环风干（RAD）（65°C）和微波干燥（MOD）（7 W/g）处理，分别为6.56±0.08和6.47±0.08 mmol mM当量α-生育酚/g。水分保持能力（WRC）结果表明，45°C RAD处理的水分保持能力最佳（9.8±0.04 g /g干wt），与其他干燥处理相比，65°C RAD处理的叶片保留了显著水平的功能成分。

{"title":"Evaluation of the changes in physicochemical and functional characteristics of leaves of Solanum nigrum under different drying methods","authors":"Jagan Karthik Sugumar, 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}

引用次数: 0

Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein 超声波对绿豆蛋白理化、结构、热及功能特性的影响

Measurement: Food

Pub Date : 2024-12-01 DOI: 10.1016/j.meafoo.2024.100205

Munazah Sidiq , Sabeera Muzzaffar , F.A. Masoodi , Sheikh Irfan

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 J/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.

由于绿豆蛋白的起泡性、乳化性、溶胀性、保水性和保油性较低，在食品工业中的应用受到限制。因此，在本研究中，超声波作为一种绿色技术，研究其对绿豆蛋白所有这些功能特性的影响，旨在提高其在食品工业中的应用。采用等电沉淀法提取绿豆中的蛋白质，然后用超声波纳米还原。采用动态光散射法（DLS）测定了天然绿豆蛋白（NP）和超声绿豆蛋白（USP）的平均粒径和多分散性指数（PDI）。平均粒径分别为10.37 m和484 nm， PDI值分别为0.32和0.26。超高效液相色谱（UPLC）分析显示，USP中必需氨基酸（天冬氨酸、亮氨酸、赖氨酸）增加，这可能是由于超声处理过程中暴露了疏水氨基。此外，超声处理后的蛋白质除持水量从3.71 g/g降至2.1 g/g外，其他功能性能均有显著提高。DPPH和ABTS测定的自由基清除活性表明，USP显著增加，DPPH活性从36.77%上升到52.38%，ABTS活性从44.57%上升到66.71%。扫描电镜（SEM）显示纳米还原后蛋白质微观结构的形貌变化，证实超声改变了NP的二级结构。利用傅里叶变换红外光谱（FTIR）和x射线衍射（XRD）对官能团和构象属性的变化进行了评价。差示扫描量热法（DSC）显示，超声蛋白的变性温度（11.23℃）和焓（0.19 J/g）明显降低。从这项研究中可以得出结论，超声波可以成功地产生具有增强结构，功能和热特性的蛋白质纳米颗粒，使其适合用作功能性食品成分。

{"title":"Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein","authors":"Munazah Sidiq , Sabeera Muzzaffar , F.A. Masoodi , 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}

引用次数: 0

Erratum regarding missing reference details in the previously published articles 关于先前发表的文章中缺少参考资料细节的勘误

Measurement: Food

Pub Date : 2024-12-01 DOI: 10.1016/j.meafoo.2024.100201

引用次数: 0