Pub Date : 2024-05-14DOI: 10.1007/s00217-024-04566-0
Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan
{"title":"Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder","authors":"Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan","doi":"10.1007/s00217-024-04566-0","DOIUrl":"https://doi.org/10.1007/s00217-024-04566-0","url":null,"abstract":"","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140980493","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 : 2024-05-13DOI: 10.1007/s00217-024-04567-z
Andrzej L. Dawidowicz, Rafał Typek, Piotr Hołowiński, Małgorzata Olszowy-Tomczyk
Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H2O (2 × 5-CQA*2xH2O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity.
{"title":"The hydrates of chlorogenic acid in its aqueous solution and in stored food products","authors":"Andrzej L. Dawidowicz, Rafał Typek, Piotr Hołowiński, Małgorzata Olszowy-Tomczyk","doi":"10.1007/s00217-024-04567-z","DOIUrl":"https://doi.org/10.1007/s00217-024-04567-z","url":null,"abstract":"<p>Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H<sub>2</sub>O (2 × 5-CQA*2xH<sub>2</sub>O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937346","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 : 2024-05-12DOI: 10.1007/s00217-024-04573-1
Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa
Beehive products, particularly pollen, are among the foodstuffs that may contain pyrrolizidine alkaloids (PAs), prompting concern due to their negative effects on humans, such as hepatotoxic potential. Based on these aspects, this study represents the first investigation into eight PAs present in samples of bee bread (n = 16) and commercial pollens (n = 15) from Brazil utilizing liquid chromatography coupled to mass spectrometry in tandem. Our findings showed the presence of at least two PAs in all samples analyzed (n = 31), with monocrotaline, senecionine, senecionine N-oxide, and retrorsine emerging as the most frequently abundant in the Brazilian samples. The PAs sum varied widely (from 268 to 263,849 µg kg−1), with 77.4% of the samples exceeding the maximum limit established by the European Union (500 µg kg−1). Therefore, this study demonstrates that bee pollen and bee bread are foods with high levels of PAs and highlights that further studies related to PAs and beehive products are necessary so that actions are taken to minimize risks to consumers and safeguard the beekeeping industry.
蜂巢产品,尤其是花粉,是可能含有吡咯里西啶生物碱(PAs)的食品之一,由于其对人体的负面影响(如潜在的肝毒性)而引起人们的关注。基于这些方面,本研究首次利用液相色谱-质谱联用技术,对巴西的蜜蜂面包样本(n = 16)和商业花粉样本(n = 15)中的八种 PA 进行了调查。我们的研究结果表明,在所有分析样本(n = 31)中至少存在两种 PAs,其中巴西样本中最常见的是单桔梗碱、番泻叶碱、番泻叶碱 N-氧化物和雷托辛。PAs 的总和差异很大(从 268 微克/千克到 263,849 微克/千克),77.4% 的样本超过了欧盟规定的最高限值(500 微克/千克)。因此,这项研究表明,蜂花粉和蜂面包是 PA 含量较高的食品,并强调有必要进一步开展与 PA 和蜂巢产品有关的研究,以便采取行动最大限度地降低对消费者的风险并保护养蜂业。
{"title":"LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil","authors":"Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa","doi":"10.1007/s00217-024-04573-1","DOIUrl":"https://doi.org/10.1007/s00217-024-04573-1","url":null,"abstract":"<p>Beehive products, particularly pollen, are among the foodstuffs that may contain pyrrolizidine alkaloids (PAs), prompting concern due to their negative effects on humans, such as hepatotoxic potential. Based on these aspects, this study represents the first investigation into eight PAs present in samples of bee bread (<i>n</i> = 16) and commercial pollens (<i>n</i> = 15) from Brazil utilizing liquid chromatography coupled to mass spectrometry in tandem. Our findings showed the presence of at least two PAs in all samples analyzed (<i>n</i> = 31), with monocrotaline, senecionine, senecionine <i>N-</i>oxide, and retrorsine emerging as the most frequently abundant in the Brazilian samples. The PAs sum varied widely (from 268 to 263,849 µg kg<sup>−1</sup>), with 77.4% of the samples exceeding the maximum limit established by the European Union (500 µg kg<sup>−1</sup>). Therefore, this study demonstrates that bee pollen and bee bread are foods with high levels of PAs and highlights that further studies related to PAs and beehive products are necessary so that actions are taken to minimize risks to consumers and safeguard the beekeeping industry.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937376","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 : 2024-05-12DOI: 10.1007/s00217-024-04558-0
José Cartas, Nuno Alvarenga, Ana Partidário, Manuela Lageiro, Cristina Roseiro, Helena Gonçalves, António Eduardo Leitão, Carlos Marques Ribeiro, João Dias
Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.
{"title":"Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate","authors":"José Cartas, Nuno Alvarenga, Ana Partidário, Manuela Lageiro, Cristina Roseiro, Helena Gonçalves, António Eduardo Leitão, Carlos Marques Ribeiro, João Dias","doi":"10.1007/s00217-024-04558-0","DOIUrl":"https://doi.org/10.1007/s00217-024-04558-0","url":null,"abstract":"<p>Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937347","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 : 2024-05-11DOI: 10.1007/s00217-024-04572-2
Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas
The present work aimed to evaluate three varieties of peanut (Arachis hypogaea L.) regarding the content of anthocyanins and total phenolics, antioxidant activity, phenolic profile and the alkaloids trigonelline and theobromine. The total phenolic content was analyzed by the Fast-Blue and Folin–Ciocalteau methods, while the antioxidant activity was analyzed by the β-carotene/linoleic acid, ABTS+ and FRAP methods. The phenolic profile and alkaloids were determined using high performance liquid chromatography (HPLC–DAD-UV–Vis). Peanuts with beige shells stood out with higher antioxidant activity and total phenolic content, while peanuts with purple shells stood out with higher anthocyanin content. Eight phenolic compounds and the alkaloids trigonelline and theobromine have been identified in peanut varieties. However, only four phenolics (gallic, syringic, ferulic and transcinnamic acids), in addition to the two alkaloids, were identified simultaneously in the three varieties studied. Chlorogenic acid was absent in red and purple-seeded varieties, catechin and resveratrol in varieties with red and beige coats, and p-coumaric acid in those with beige coats. For the first time, trigonelline and theobromine were identified in peanuts. Therefore, the bioactive composition and antioxidant activity of peanuts depend on its genotype.
{"title":"Bioactive capacity of peanuts with different coat colors","authors":"Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas","doi":"10.1007/s00217-024-04572-2","DOIUrl":"https://doi.org/10.1007/s00217-024-04572-2","url":null,"abstract":"<p>The present work aimed to evaluate three varieties of peanut (<i>Arachis hypogaea</i> L.) regarding the content of anthocyanins and total phenolics, antioxidant activity, phenolic profile and the alkaloids trigonelline and theobromine. The total phenolic content was analyzed by the Fast-Blue and Folin–Ciocalteau methods, while the antioxidant activity was analyzed by the β-carotene/linoleic acid, ABTS<sup>+</sup> and FRAP methods. The phenolic profile and alkaloids were determined using high performance liquid chromatography (HPLC–DAD-UV–Vis). Peanuts with beige shells stood out with higher antioxidant activity and total phenolic content, while peanuts with purple shells stood out with higher anthocyanin content. Eight phenolic compounds and the alkaloids trigonelline and theobromine have been identified in peanut varieties. However, only four phenolics (gallic, syringic, ferulic and transcinnamic acids), in addition to the two alkaloids, were identified simultaneously in the three varieties studied. Chlorogenic acid was absent in red and purple-seeded varieties, catechin and resveratrol in varieties with red and beige coats, and p-coumaric acid in those with beige coats. For the first time, trigonelline and theobromine were identified in peanuts. Therefore, the bioactive composition and antioxidant activity of peanuts depend on its genotype.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937413","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}
This study investigated the performance of liquid smoke food flavouring on sensory perception and consumer acceptability using sirloin steak. The liquid smoke was prepared by a fast pyrolysis process with kanuka wood. Various liquid smoke concentrations and marination times were applied for the smoking treatments. The descriptors of sensory attributes were summarised by focus group tests and illustrated by a word clouds method. The sensory evaluation by check-all-that-apply (CATA) tests and principal component analysis (PCA) revealed that the sample marinated with 3% (w/w) liquid smoke concentration for 30 min was highly preferred by the panel. Correlation analysis revealed that overall liking was positively correlated with odour and flavour liking, and they were the most critical factors of purchase intention. The low concentrations of liquid smoke solutions in this study did not affect the chemical properties of the treated steak samples in terms of moisture content, fat content and pH value.
{"title":"Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke","authors":"Xing Xin, Khadijehbeigom Ghoreishi, Sagar Mehta, Chathurika Samarakoon, Saeid Baroutian","doi":"10.1007/s00217-024-04531-x","DOIUrl":"https://doi.org/10.1007/s00217-024-04531-x","url":null,"abstract":"<p>This study investigated the performance of liquid smoke food flavouring on sensory perception and consumer acceptability using sirloin steak. The liquid smoke was prepared by a fast pyrolysis process with kanuka wood. Various liquid smoke concentrations and marination times were applied for the smoking treatments. The descriptors of sensory attributes were summarised by focus group tests and illustrated by a word clouds method. The sensory evaluation by check-all-that-apply (CATA) tests and principal component analysis (PCA) revealed that the sample marinated with 3% (w/w) liquid smoke concentration for 30 min was highly preferred by the panel. Correlation analysis revealed that overall liking was positively correlated with odour and flavour liking, and they were the most critical factors of purchase intention. The low concentrations of liquid smoke solutions in this study did not affect the chemical properties of the treated steak samples in terms of moisture content, fat content and pH value.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937434","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 : 2024-05-08DOI: 10.1007/s00217-024-04564-2
Josué Moreno-Zaragoza, Tomy J. Gutiérrez, Luis A. Bello-Pérez
An accurate characterization of the fine molecular structure of starch in terms of the chain length distribution (CLD) of amylopectin requires complete dispersion of the starch in a solvent, either buffer or water and the non-interference of this on the subsequent enzymatic debranching of starch with isoamylase (pretreatments before determining the CLD). In this study, the HYLON V and HYLON VII starches (commercial high-amylose corn starches) were selected, since high-amylose starches typically present difficulties in their dispersion and, therefore, the study of their fine structure can commonly present errors. The goal of this research was to study two water dispersion treatments (1. boiling water for 1 h and 2. autoclaving at 120 °C and 15 Psi for 15 min) to achieve a fast and reliable method of the fine structure of two high-amylose corn starches using high-performance size exclusion chromatography coupled with a refractive index detector (HPSEC-RID) and high-performance anion-exchange chromatography coupled a pulsed amperometric detector (HPAEC-PAD). The HPSEC-RID chromatograms of both starches showed better resolution using autoclaving than boiling water treatment. The two starches tested had higher amylose and degree of polymerization (DP) values utilizing the autoclaving than the boiling water treatment. However, no appreciable differences were observed in the CLD values employing HPAEC-PAD for either of the two water dispersion treatments. Lastly, the water dispersion treatment by autoclaving before enzymatic debranching is recommended to obtain a more accurate quantification of the amylose content of high-amylose starches.
要从直链淀粉的链长分布 (CLD) 角度准确表征淀粉的细分子结构,需要将淀粉完全分散在缓冲液或水中的溶剂中,并且不影响随后用异淀粉酶对淀粉进行酶解支链(在确定 CLD 之前进行预处理)。在这项研究中,选择了 HYLON V 和 HYLON VII 淀粉(商用高淀粉玉米淀粉),因为高淀粉淀粉通常很难分散,因此对其精细结构的研究通常会出现误差。本研究的目的是研究两种水分散处理方法(1. 沸水 1 小时;2. 120 °C 和 15 Psi 条件下高压灭菌 15 分钟),以便使用高性能尺寸排阻色谱-折射率检测器(HPSEC-RID)和高性能阴离子交换色谱-脉冲安培检测器(HPAEC-PAD)快速可靠地测定两种高淀粉玉米淀粉的精细结构。两种淀粉的 HPSEC-RID 色谱图显示,高压灭菌比沸水处理的分辨率更高。与沸水处理相比,高压灭菌法处理的两种淀粉具有更高的直链淀粉值和聚合度(DP)值。不过,采用 HPAEC-PAD 对这两种水分散处理的 CLD 值都没有观察到明显的差异。最后,建议在酶解支链前采用高压灭菌法进行水分散处理,以便更准确地量化高直链淀粉中的直链淀粉含量。
{"title":"Dispersion treatments to determine the chain-length distribution of amylopectin in two commercial high-amylose corn starches","authors":"Josué Moreno-Zaragoza, Tomy J. Gutiérrez, Luis A. Bello-Pérez","doi":"10.1007/s00217-024-04564-2","DOIUrl":"https://doi.org/10.1007/s00217-024-04564-2","url":null,"abstract":"<p>An accurate characterization of the fine molecular structure of starch in terms of the chain length distribution (CLD) of amylopectin requires complete dispersion of the starch in a solvent, either buffer or water and the non-interference of this on the subsequent enzymatic debranching of starch with isoamylase (pretreatments before determining the CLD). In this study, the HYLON V and HYLON VII starches (commercial high-amylose corn starches) were selected, since high-amylose starches typically present difficulties in their dispersion and, therefore, the study of their fine structure can commonly present errors. The goal of this research was to study two water dispersion treatments (1. boiling water for 1 h and 2. autoclaving at 120 °C and 15 Psi for 15 min) to achieve a fast and reliable method of the fine structure of two high-amylose corn starches using high-performance size exclusion chromatography coupled with a refractive index detector (HPSEC-RID) and high-performance anion-exchange chromatography coupled a pulsed amperometric detector (HPAEC-PAD). The HPSEC-RID chromatograms of both starches showed better resolution using autoclaving than boiling water treatment. The two starches tested had higher amylose and degree of polymerization (DP) values utilizing the autoclaving than the boiling water treatment. However, no appreciable differences were observed in the CLD values employing HPAEC-PAD for either of the two water dispersion treatments. Lastly, the water dispersion treatment by autoclaving before enzymatic debranching is recommended to obtain a more accurate quantification of the amylose content of high-amylose starches.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937435","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 : 2024-05-07DOI: 10.1007/s00217-024-04555-3
Suman Kumar Bhattacharyya, Sagarika Pal
Ensuring accurate classification of rice as either cooked or dry is vital for food safety, as improperly stored or cooked rice contain harmful bacteria, emphasizing the importance of maintaining and monitoring food safety standards. In the field of image analysis and food classification, classifying dry and cooked rice samples using photographs is an interesting but difficult task. The main challenge stems from the minute visual variations between cooked and dry rice, which has not always displayed distinct traits that are easily observable by machines. Hence, various machine learning algorithms were implemented to effectively mitigate this issue. However, the existing works have not analysed the physicochemical characteristics due to non-destructive type of experimentation method with image processing. To overcome this issue, this work develops the Classification and Regression Tree (CART) of Decision Tree Learning method for classifying the rice grain samples as dry or cooked based on the physicochemical characteristics such as morphological, texture and color features, which in turn gain an exhaustive facts of rice quality in diverse state. Initially, the images are captured, pre-processed and the features are extracted. From the extracted features, the rice samples are classified as dry and cooked using DT and the results are compared with the existing algorithms like K-Nearest Neighbour (KNN) and Support Vector Machine (SVM). The comparative analysis of these classification algorithms infers the outperformance of the DT learning model under morphological, texture and color features in terms of accuracy, error, precision, recall and F-score.
{"title":"Design and performance analysis of decision tree learning model for classification of dry and cooked rice samples","authors":"Suman Kumar Bhattacharyya, Sagarika Pal","doi":"10.1007/s00217-024-04555-3","DOIUrl":"https://doi.org/10.1007/s00217-024-04555-3","url":null,"abstract":"<p>Ensuring accurate classification of rice as either cooked or dry is vital for food safety, as improperly stored or cooked rice contain harmful bacteria, emphasizing the importance of maintaining and monitoring food safety standards. In the field of image analysis and food classification, classifying dry and cooked rice samples using photographs is an interesting but difficult task. The main challenge stems from the minute visual variations between cooked and dry rice, which has not always displayed distinct traits that are easily observable by machines. Hence, various machine learning algorithms were implemented to effectively mitigate this issue. However, the existing works have not analysed the physicochemical characteristics due to non-destructive type of experimentation method with image processing. To overcome this issue, this work develops the Classification and Regression Tree (CART) of Decision Tree Learning method for classifying the rice grain samples as dry or cooked based on the physicochemical characteristics such as morphological, texture and color features, which in turn gain an exhaustive facts of rice quality in diverse state. Initially, the images are captured, pre-processed and the features are extracted. From the extracted features, the rice samples are classified as dry and cooked using DT and the results are compared with the existing algorithms like K-Nearest Neighbour (KNN) and Support Vector Machine (SVM). The comparative analysis of these classification algorithms infers the outperformance of the DT learning model under morphological, texture and color features in terms of accuracy, error, precision, recall and F-score.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887829","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 : 2024-05-05DOI: 10.1007/s00217-024-04551-7
Xiangxi Zhang, Yangzong Zhuoma, Xingyan Duan, Xujia Hu
Capparis masaikai Lévl is a Chinese native plant that ripe seeds are often used as a traditional Chinese medicine for their heat antidotes properties. The locals like to chew the seeds for their distinctive flavor “sweet water taste”. In this study, enzymatic hydrolysis, gel filtration chromatography, and reversed-phase high-performance liquid chromatography were used to extract, isolate and purify flavor peptides from the seed kernels of Capparis masaikai Lévl. Nano-LC−MS/MS was used to identify 219 peptides in total. Five new bitter peptides (HIGP, FHP, CFR, LYR and SFR) were screened by molecular docking. The results of molecular docking indicated that hydrogen bonds and hydrophobic bonds played essential roles in the binding of the five bitter peptides to T1R2-T1R3, T2R1 and T2R34. Phe75 and Glu74 on T2R1 and Arg373 on T1R2-T1R3 might be the critical amino acids in the binding site. The taste properties of the synthesized peptides were confirmed by sensory evaluation, and it was found that five peptides exhibited a specific sweetness inhibition. Not only do these results shed light on the interaction between flavor peptides and taste receptors, but they also help explain the “sweet water taste” of the seed kernels of Capparis masaikai Lévl. The results of this study help to explore the potential of flavor peptides in an enzymatic hydrolysate of Capparis masaikai Lévl seed kernels and broaden the diversity of flavor sources for the “sweet water taste”.
{"title":"Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl","authors":"Xiangxi Zhang, Yangzong Zhuoma, Xingyan Duan, Xujia Hu","doi":"10.1007/s00217-024-04551-7","DOIUrl":"https://doi.org/10.1007/s00217-024-04551-7","url":null,"abstract":"<p><i>Capparis masaikai</i> Lévl is a Chinese native plant that ripe seeds are often used as a traditional Chinese medicine for their heat antidotes properties. The locals like to chew the seeds for their distinctive flavor “sweet water taste”. In this study, enzymatic hydrolysis, gel filtration chromatography, and reversed-phase high-performance liquid chromatography were used to extract, isolate and purify flavor peptides from the seed kernels of <i>Capparis masaikai</i> Lévl. Nano-LC−MS/MS was used to identify 219 peptides in total. Five new bitter peptides (HIGP, FHP, CFR, LYR and SFR) were screened by molecular docking. The results of molecular docking indicated that hydrogen bonds and hydrophobic bonds played essential roles in the binding of the five bitter peptides to T1R2-T1R3, T2R1 and T2R34. Phe75 and Glu74 on T2R1 and Arg373 on T1R2-T1R3 might be the critical amino acids in the binding site. The taste properties of the synthesized peptides were confirmed by sensory evaluation, and it was found that five peptides exhibited a specific sweetness inhibition. Not only do these results shed light on the interaction between flavor peptides and taste receptors, but they also help explain the “sweet water taste” of the seed kernels of <i>Capparis masaikai</i> Lévl. The results of this study help to explore the potential of flavor peptides in an enzymatic hydrolysate of <i>Capparis masaikai</i> Lévl seed kernels and broaden the diversity of flavor sources for the “sweet water taste”.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":null,"pages":null},"PeriodicalIF":3.3,"publicationDate":"2024-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887925","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}
Despite the popular claim that broths are a good source of essential elements, few studies have been devoted to clarifying this narrative. In fact, there is growing concern about the risk of ingesting toxic elements. This study focused on assessing the content of important elements (Ca, Cd, Cu, Fe, K, Mg, Na, and Pb) in various types of broths (beef, fish, poultry, pork, and vegetable). The samples (n = 30) included broths of different origins, including laboratory-prepared broths and broths prepared by professional cooks from Czech school canteens. The broths were evaluated as potential sources of essential elements in relation to their reference daily intake, as well as their potential toxicity risk in relation to Cd and Pb. Although significant variability was observed in the contents of the investigated elements, the results generally contradicted the popular narrative that broths are a good source of Ca, Cu, Fe, and Mg, as their contents did not achieve even 5% of the recommended daily intake. The amount of Ca in the broths was minimal even compared to the amount in tap water. The consumption of broths poses minimal risk regarding the presence of Cd and Pb.