Journal of Food Measurement and Characterization最新文献

This study aimed to investigate the extraction of mucilage from okra (Abelmoschus esculentus) and evaluate its functional properties. Response Surface Methodology, based on a 3-factored 3-leveled Box Behnken design was employed. Independent variables were extraction temperature (25–80 °C), extraction time (1–7 h) and water to the raw material ratio (4:1–10:1). The optimum extraction conditions were as follows: extraction time is 1.52 h, the ratio of water to okra is 7.2:1 and extraction temperature is 50.51 °C. At these optimum conditions; extraction yield, swelling capacity, emulsion capacity, emulsion stability, antioxidant capacity and total phenolics content were predicted as 23.24%, 44.2 (ml/g), 47.05%, 50.18%, 38.95% and 36.75, respectively. Mucilage decreased oiling off of the mixture by 95.4%. Okra mucilage was used in pistachio nuts paste as a stabilizer. It increased product stability from 80.80 ± 1.05% (control sample) to 97.19 ± 1.52%. Results showed that okra mucilage can be used as an additive in food formulations.

The development of environmentally friendly materials based on natural and biodegradable sources, such as starch, represents an interesting alternative to attend to the environmental problems caused by excess waste from petroleum-based packaging. The use of emulsions to obtain edible films is a novel strategy to be explored to determine how formulation and constitution affect film properties. In such context, gelatinized tapioca starch (TS) and oregano essential oil (OEO) were used to produce new active edible films using casting technique and their physical and antimicrobial properties were studied. Regarding the emulsion constitution, which was obtained employing an high-speed homogenizer, exposure to ultrasound (US) and surfactant Tween 80 (T80) content, had relevant effects on micro (0.2 to 105 μm) and nanometric (63 to 212 nm) size distributions of the TS particles and the OEO droplets. Exposure to US reduced (4.8–34 μm) and stabilized microparticles but promoted nanoparticle aggregation during storage, independently of T80 addition. T80 helped to stabilize coarse emulsions showing a Sauter diameter of 21.4 μm along storage. Films from coarse emulsions containing OEO and T80 were stiffer (stress at break: 1.8 MPa), less soluble in water (≈ 35%) and yellowish than films without T80. In addition, surfactant promoted a discontinuous microstructure of the film matrix. Both films containing OEO showed a good capacity to inhibit the growth of spoilage microorganisms (≈ 2.5–4 log cycles reductions). Due to their performance as physical and antimicrobial barriers, the films can be proposed as active packaging alternatives to stabilize and release natural preservatives to promote food preservation during storage and as a tool to support environmental sustainability.

Sumac seed is a large amount of waste from the production of sumac. Due to the potential health effects, sumac seed gains attention. Therefore, this study aims to examine the phenolic extraction of sumac waste (seed) by a green extraction technique (Microwave-assisted) and compared the result with classical extraction method. The extraction procedure was optimized by Response Surface Methodology with the response of highest phenolic content. Proximate analysis, FT-IR, bioactivity, antidiabetic effect and enzyme inhibition analysis were performed. Furthermore, the antimicrobial activity of the sumac seeds was determined by agar disc diffusion method. The total phenolic content was found as 8.74 mg GAE/g for the microwave-assisted extraction whereas, it was found as 7.28 mg GAE/g in classical extraction. The functional groups present in several phytochemicals in the seed samples were identified using FT-IR. Enzyme activity results confirmed that sumac seed is a potent an α-glucosidase inhibitor. The inhibition zones against S. aureus were 12.06 mm and 10.72 mm for the MAE and classical extraction, respectively. These results revealed that MAE is a promising technique to extract phenolics of sumac seed for food industry.

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Leafy vegetables contain several health-promoting compounds including carotenoids and polyphenols. Different cooking techniques have been shown to affect the composition of these compounds. In this study, spinach leaves were studied using different processing methods i.e., boiling, frying, microwaving, thawing, and sonication. Total phenolic, flavonoid, and anthocyanin contents and DPPH scavenging activity were measured in both treated and control spinach samples. HPLC with DAD was used to study carotenoid contents. It has been found that processing treatments affect the carotenoid contents of spinach and it depends on the type of treatment. The concentration of violaxanthin, lutein, and β-carotene has been increased during boiling and microwave heating while frying has a very adverse effect on these compounds. The amount of lutein increased in all the treatments except in frying. Frying spinach leave kept a higher level of total phenolic or anthocyanin contents than other treatments. Similarly, TFCs have been retained better in thawing than with the other treatments. Similarly, microwave and sonication samples showed the highest %RSA among the studied treatments. In conclusion, the selected treatments can be carefully used to retain the maximum amount of the bioactive compounds.

Allium hirtifolium Boiss, called “Mooseer” in Iran, is a perennial herb and a rich source of vitamins, minerals, and antioxidants. Herein the effect of different pretreatments including ultrasound (US), osmotic (OD), and ultrasound-assisted osmotic (UAO) pretreatment before microwave drying on its drying characteristics was investigated to evaluate quantitative and qualitative characteristics of Allium hirtifolium Boiss drying. All pretreated samples showed lower drying time compared to untreated samples. US and UAO pretreated samples showed lower drying time compared to OD pretreated samples. Based on the fitting data of 8 common thin-layer models, the Logarithmic model was the best model to describe the microwave drying behavior of Allium hirtifolium Boiss slices. UAO pretreated samples had higher water diffusivity and the effect of ultrasound power was significant (p < 0.05) on it. The obtained values were in the range of 3.074 × 10^–7 and 8.574 × 10^–7 m²/s which are in the general range of diffusivity of food material. Samples subjected to OD pretreatment showed lower Total Color Difference (ΔE) and Browning Index (BI) and higher rehydration ratio compared to UAO pretreatment. Generally, compared to OD pretreatment, UAO pretreatment did not show a significant effect (p > 0.05) on the total phenolic content and vitamin C of samples. However, it had a significant effect (p > 0.05) on the antioxidant content of the samples. Consequently, UAO pretreatment can reduce the drying time while maintaining the quality of samples and contributes to energy saving. Therefore, it is recommended to use UAO pretreatment in microwave drying of Allium hirtifolium Boiss.

Pistacia lentiscus L. fruits are an excellent source of phenolic compounds endowed with antioxidant activities. Ethanol–water mixtures are in focus for plant extracts preparation due to their acceptability for human consumption. In this study, the effect of ethanol concentration in ethanol/water (EtOH/H₂O) extraction solvent on the solubility of target phenolic compounds was firstly predicted using COnductor-like Screening MOdel for Real Solvents (COSMO-RS). Subsequently, the computational results were confirmed experimentally based on extraction yield, phenolic composition, antioxidant activity and RP-HPLC analysis. Extractions were achieved using bead milling by varying EtOH concentrations in order to prepare a suitable extract that could be safely used for food purposes. The obtained results highlighted a good correlation between COSMO-RS simulations and experiments. The highest polyphenol and flavonoid contents (292.04 mg GAE/g DR and 11.07 mg CE/g DR, respectively) were achieved with 70% EtOH, which is in correlation with RP-HPLC quantitative analysis, while the highest anthocyanin content (94.00 mg C3OG/100 g DR) was obtained with 80% EtOH. Concerning antioxidant activity, the best DPPH^· radical scavenging activity (IC₅₀ = 2.39 µg/mL) was obtained with 70% EtOH. Reverse Phase High Performance Liquid Chromatography (RP-HPLC) analysis showed that gallic acid was the major compound of Pistacia lentiscus fruits in all EtOH/H₂O mixtures. These findings showed that the EtOH/H₂O (70/30) mixture is the most suitable to obtain P. lentiscus fruit extracts with the highest phenolic compounds content and antioxidant activity.

Histamine (HA) plays an important role in many pathological processes including asthma, diarrhea, and anaphylactic shock. Therefore, accurate and rapid detecting HA is of great significance. In this work, we report on a novel turn-on fluorescent aptasensor for HA detection based on a competitive combination process performed by both HA-specific and HA-analogs of aptamers. The analogue of HA was environmental-friendly obtained on the polymer chains of carbonized polymer dots (CPDs) without complex functionalization, in which the histidine was used as the polymer precursors for the first time (His-CPDs). After modification with aptamer, the analogue of HA on the His-CPDs would combine with the aptamer, leading to the agglomeration of His-CPDs and the fluorescence quenching. In the presence of HA, the HA would compete with the analogue of HA to react with the aptamer, leading to the dissociation of the agglomerates and the recovery of fluorescence. Under optimized conditions, the proposed fluorescent aptasensor can sensitively detect HA in 7 min ranging from 50 ng/mL to 40 µg/mL with the limit of detection (LOD) of 30 ng/mL. More importantly, this proposed fluorescent aptasensor can sensitively detect histamine in human serum and real sardine samples without complex pre-processing, showing great potential in the medical diagnosis of histamine intoxication and anaphylactic shock.

The aim of the present study was to encapsulate Murraya koenigii leaf extract using combination of various encapsulating agents, such as maltodextrin, gum acacia, and pectin by employing spray drying technique having operating parameters: inlet temperature of 165 °C and outlet temperature of 80 °C, pressure of 0.4 kg/cm² and feed flow rate of 12 mL/min. The obtained spray-dried powder was analysed for its physicochemical, functional, and structural properties. Spray-dried powder proved to be pre-eminent in terms of functional and physicochemical properties of the encapsulated extract. The high bulk density (0.57 g/mL) of spray-dried powder corresponds to its improved flow characteristics. The solubility depicted to be 56.5% for spray-dried powder with less porosity, corresponds to fewer interstitial spaces between the particles. Foaming stability of powders varied from 91.38 to 98.12%. Moreover, spray-dried powder showed a spherical shape and smooth surfaces with less agglomeration. Spray-dried powder even proved to be comparable with tray dried curry leaves powder in terms of flowability, cohesiveness, solubility, foaming capacity.