Pub Date : 2023-09-25DOI: 10.1007/s11694-023-02158-2
Klara Żbik, Anna Onopiuk, Arkadiusz Szpicer, Marcin Kurek
Abstract The flowers of many plant species are characterized by intense color and richness of bioactive compounds. They can be their valuable and curious sources that are worth extracting with the highest possible efficiency. The study compares the effects of different extraction methods and ultrasound (US) treatment on the physicochemical properties of dried petals of Malva sylvestris (MS), Clitoria ternatea (CT), Centaurea cyanus (CC), and Trifolium pratense (TP). The petals were ground and then extracted by three methods: (1) with H2O, (2) with 70% methanol, (3) with 70% methanol + acetic acid solvents, additionally used US. Measured: color parameters in CIEL*a*b* system; total antioxidant activity (TAA) referred to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals activity; total phenolic content (TPC) by the Folin-Ciocâlteu method; total anthocyanin content (TAC) by the pH differential method. No specific differences in color parameters founded. The highest TAA (in % of DPPH reductive- MS: 87.86; CT: 62.56; CC: 72.04; TP: 82.99), TPC (in mg gallic acid equivalent/100 g of sample- MS: 1072.86; CT: 849.85; CC: 912.07; TP: 873.77), and TAC (in mg of cyanidin-3-glucoside/100 g of sample- MS: 747.79; CT: 226.46; CC: 267.53; TP: 234.77) was reached by method (3). US treatment increased the effect.
{"title":"Comparison of the effects of extraction method and solvents on biological activities of phytochemicals from selected violet and blue pigmented flowers","authors":"Klara Żbik, Anna Onopiuk, Arkadiusz Szpicer, Marcin Kurek","doi":"10.1007/s11694-023-02158-2","DOIUrl":"https://doi.org/10.1007/s11694-023-02158-2","url":null,"abstract":"Abstract The flowers of many plant species are characterized by intense color and richness of bioactive compounds. They can be their valuable and curious sources that are worth extracting with the highest possible efficiency. The study compares the effects of different extraction methods and ultrasound (US) treatment on the physicochemical properties of dried petals of Malva sylvestris (MS), Clitoria ternatea (CT), Centaurea cyanus (CC), and Trifolium pratense (TP). The petals were ground and then extracted by three methods: (1) with H2O, (2) with 70% methanol, (3) with 70% methanol + acetic acid solvents, additionally used US. Measured: color parameters in CIEL*a*b* system; total antioxidant activity (TAA) referred to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals activity; total phenolic content (TPC) by the Folin-Ciocâlteu method; total anthocyanin content (TAC) by the pH differential method. No specific differences in color parameters founded. The highest TAA (in % of DPPH reductive- MS: 87.86; CT: 62.56; CC: 72.04; TP: 82.99), TPC (in mg gallic acid equivalent/100 g of sample- MS: 1072.86; CT: 849.85; CC: 912.07; TP: 873.77), and TAC (in mg of cyanidin-3-glucoside/100 g of sample- MS: 747.79; CT: 226.46; CC: 267.53; TP: 234.77) was reached by method (3). US treatment increased the effect.","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-25DOI: 10.1007/s11694-023-02137-7
Somayeh Taghian Dinani, Nicole Louise Broekema, Remko Marcel Boom, Atze Jan van der Goot
Abstract The addition of hydrocolloids to protein blends may improve the formation of structure of products formed upon heating and shearing, and thus could be valuable in developing better meat analogues. In this study, the effects of adding one particular hydrocolloid, and the use of calcium chloride (CaCl 2 ) as a solidifying agent were evaluated on the macrostructure, microstructure, and the mechanical properties of pea protein isolate (PPI) and wheat gluten blends (WG) (ratio 1:1, 40 wt%), when using shearing and heating as formation process. The addition of low acyl gellan gum was shown to result in better internal structure, such as oriented fibrousness, but only when the low acyl gellan gum was added together with the WG after first allowing hydration of the PPI in a CaCl 2 solution. The material was markedly stronger and tougher both parallel and perpendicular to the shearing direction. The influence of the sequence of addition indicates that the interactions between the different components before and during heating and shearing are non-equilibrium and that therefore the preparation procedure of the initial dough is just as important as the composition and the settings of the heating and shearing process itself.
{"title":"When and how should low acyl gellan gum be added to the protein blends to improve meat analogue texture?","authors":"Somayeh Taghian Dinani, Nicole Louise Broekema, Remko Marcel Boom, Atze Jan van der Goot","doi":"10.1007/s11694-023-02137-7","DOIUrl":"https://doi.org/10.1007/s11694-023-02137-7","url":null,"abstract":"Abstract The addition of hydrocolloids to protein blends may improve the formation of structure of products formed upon heating and shearing, and thus could be valuable in developing better meat analogues. In this study, the effects of adding one particular hydrocolloid, and the use of calcium chloride (CaCl 2 ) as a solidifying agent were evaluated on the macrostructure, microstructure, and the mechanical properties of pea protein isolate (PPI) and wheat gluten blends (WG) (ratio 1:1, 40 wt%), when using shearing and heating as formation process. The addition of low acyl gellan gum was shown to result in better internal structure, such as oriented fibrousness, but only when the low acyl gellan gum was added together with the WG after first allowing hydration of the PPI in a CaCl 2 solution. The material was markedly stronger and tougher both parallel and perpendicular to the shearing direction. The influence of the sequence of addition indicates that the interactions between the different components before and during heating and shearing are non-equilibrium and that therefore the preparation procedure of the initial dough is just as important as the composition and the settings of the heating and shearing process itself.","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-23DOI: 10.1007/s11694-023-02116-y
Dianbo Zhao, Jialei Liu, Juan Du, Kai Liu, Yanhong Bai
{"title":"A highly sensitive multiplex lateral flow immunoassay for simultaneous detection of Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7","authors":"Dianbo Zhao, Jialei Liu, Juan Du, Kai Liu, Yanhong Bai","doi":"10.1007/s11694-023-02116-y","DOIUrl":"https://doi.org/10.1007/s11694-023-02116-y","url":null,"abstract":"","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135959241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Preservation of fresh pistachio fruit by some packaging types in cold storage","authors":"Masoomeh Hasanshahi, Elaheh ZamaniBahramabadi, Fatemeh Nazoori","doi":"10.1007/s11694-023-02153-7","DOIUrl":"https://doi.org/10.1007/s11694-023-02153-7","url":null,"abstract":"","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136060434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-20DOI: 10.1007/s11694-023-02141-x
Mohammad Masoomian, Elham Sarmast, Stephane Salmieri, Monique Lacroix
{"title":"Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat","authors":"Mohammad Masoomian, Elham Sarmast, Stephane Salmieri, Monique Lacroix","doi":"10.1007/s11694-023-02141-x","DOIUrl":"https://doi.org/10.1007/s11694-023-02141-x","url":null,"abstract":"","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136313108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-17DOI: 10.1007/s11694-023-02139-5
Dina Shahrampour, Seyedeh Zeynab Razavi, Seyed Mohammad Ali Razavi
{"title":"Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film","authors":"Dina Shahrampour, Seyedeh Zeynab Razavi, Seyed Mohammad Ali Razavi","doi":"10.1007/s11694-023-02139-5","DOIUrl":"https://doi.org/10.1007/s11694-023-02139-5","url":null,"abstract":"","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"130 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135259048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-16DOI: 10.1007/s11694-023-02136-8
Fadia Ben Taheur, Amna Chahbani, Chalbia Mansour, Abir Mokni, Amal Ben Amira, Mourad Jridi, Nahed Fakhfakh, Nacim Zouari
{"title":"Functional properties of a kefir-based probiotic dairy product enriched with red prickly pear (Opuntia dillenii) powder","authors":"Fadia Ben Taheur, Amna Chahbani, Chalbia Mansour, Abir Mokni, Amal Ben Amira, Mourad Jridi, Nahed Fakhfakh, Nacim Zouari","doi":"10.1007/s11694-023-02136-8","DOIUrl":"https://doi.org/10.1007/s11694-023-02136-8","url":null,"abstract":"","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135308332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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