Journal of Food Measurement and Characterization最新文献

Peaches are a climacteric and highly perishable fruit with a short shelf life under ambient storage conditions which hampers further marketing and leads often to economic losses. Consequently, searching for pre-storage treatments to maintain shelf life and preserve the quality of peach fruit is an important task. Therefore, the present study was designed to investigate the efficiency of marigold flower extract (MFE) application on the shelf life and some quality attributes of peach fruit under ambient storage conditions. Peach fruit of cv. Early grand was treated with different concentrations of MFE (control, 10%, 20%, and 30%) and stored at 25 ± 2 °C for 8 days. The results revealed that at the end of the storage period, MFE (30%) suppressed the decrease of weight loss (21.51%), decay incidence (10.74%), solid-acid ratio (20.91%), pH (4.57), MDA (2.23 nmol/g FW) and H₂O₂ (3.01 nmol/g FW) compared to the control. Moreover, MFE (30%) increased the fruit firmness (93.93 N), soluble solid content (11.97 Brix), titratable acidity (0.57%), total sugar (10.01%), reducing sugars (5.15%), ascorbic acid (29.53 mg/100 mL), the total phenolic content (130.26 mg GAE/100 g FW) as well as the superoxide dismutase (309.79 U/mg), peroxidase (42.65 U/mg) and catalase (56.30 U/mg) enzyme activity compared to the untreated peach fruits. The results of our study suggested that the application of MFE particularly at 30% might be employed commercially as an environment-friendly approach to delay postharvest senescence and maintain quality attributes of peach fruit under ambient conditions.

This study investigated mechanics, oral processing, and dynamic sensory perception of commercial plant-based burgers. A beef burger and four commercial green pea and soy-based samples with diverse contents of proteins, fats, carbohydrates, and fibers were selected for the study. The results of mechanical tests indicated complexity of matrix and crust formed due to grilling. A similar pattern was seen for all mechanical parameters; the beef burger mostly scored medium values, similar to an analog (B). Another analog (E) recorded the highest values for large and small deformation parameters, including load-to-deformation, elasticity, and fracturability. The opposite was analog D. The mastication results followed the trends as for the mechanical parameters, indicating the correlations between instrumental texture and eating behavior: the beef burger and analog B were consumed in similar dynamics, while analogs D and E scored extreme values. The differences between the products existed in the bolus particles of median size. Finally, attributes like chewiness, crumbliness, juiciness, and meat flavor were relevant to the beef burger dynamic sensory profile. Otherwise, plant flavor was the dominant attribute for the plant-based analogs. Texture and oral processing parameters were independent of the plant-protein source. However, soy-based burgers scored higher values of plant flavor dominance. Considering previously published studies and reports, commercial products’ quality improvement is evident but there is more room for texture and flavor improvements. Future studies should focus on these products’ preparation and serving to investigate possible strategies for texture improvement and plant flavor masking.

This research delves into the extraction and characterization of omega fatty acids, predominantly in the form of fixed oil, derived from a variety of plant seeds, including Flaxseeds, Chia seeds, Chilli seeds, Basil seeds, and Quince seeds. The objective was to gain a comprehensive understanding of their potential as abundant sources of omega fatty acids. The oil extraction entails the utilization of solvent extraction techniques to maximize oil yield while maintaining the nutritional integrity. Oil yield, color values, boiling point, smoke point, iodine value, acid value, for extracted oils was carried out. Gas chromatography mass spectroscopy and Fourier transform Infra Red (FTIR) was employed to ascertain the fatty acid profiles, with a specific focus on omega-3 (α-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) content. Furthermore, the identification of other bioactive compounds, such as tocopherols by GC–MS adds to a comprehensive evaluation of the nutritional worth of the extracted oils. Storage stability indicate increasing acid values (0.15 to 30.22) with time over 90 days duration. By conducting a comparative analysis of omega fatty acid composition, valuable insights into potential variations in nutritional content are gained. The outcomes of this study contribute to the ever-expanding knowledge base concerning diverse plant sources for obtaining omega fatty acids, thereby facilitating the creation of sustainable and health-enhancing products for food industries.

The microcapsules were fabricated using the complex coacervation of quinoa protein (QP) and sodium alginate (SA) to protect the biological activities of dihydroquercetin (DHQ). The optimum preparation conditions of DHQ microcapsules were determined by zeta potential, turbidity, encapsulation yield (EY), encapsulation efficiency (EE) and loading capacity (LC) of DHQ. The physicochemical properties including microstructures, driving forces, thermal stability, storage stability and antioxidant capacity of DHQ microcapsules were characterized. The results showed that the DHQ microcapsules obtained optimum EY (59.59 ± 0.41%), EE (74.48 ± 2.49%), and LC (1041.51 ± 15.56 µg/g) at pH 3.2, the core-to-wall ratio of 1:2 (w/w), the QP-to-SA ratio of 10:1 (w/w) and the homogenization speed of 12,000 r/min. Moreover, DHQ was successfully encapsulated by QP–SA coacervates in an amorphous state and the DHQ microcapsules showed a spherical multi-core structure with compact and rough surface. It was demonstrated that hydrophobic interactions, hydrogen bonds and electrostatic interactions participated in the formation of QP–SA coacervates. Furthermore, microencapsulation could enhance the thermal stability of DHQ and preserve its antioxidant capacity. The retention rate of DHQ in microcapsules was 81.01 ± 10.54% after 3 weeks at 4 °C. These findings provided theoretical guidance for using effective wall materials to encapsulate hydrophobic bioactive substances like DHQ.

During the handling and preservation of fresh-cut fruits and vegetables, challenges such as moisture loss, color fading, and softening frequently arise, substantially affecting their quality and storage duration. This study investigated the impact of the combined application of ultrasound (US) and hyperbranched poly-L-lysine (HBPL) on the storage quality of fresh-cut carrots. The results demonstrated that the combined treatment of US and HBPL, particularly the post-cut US-HBPL (POUS-HBPL) treatment, significantly enhanced the storage quality, maintaining superior quality even after 15 days of storage. After 15 days, the weight loss rate, hardness, whiteness index, and total number of colonies in the POUS-HBPL group were 0.88%, 8.39, 41.55, and 5.09 logCFU/g, respectively, all of which were all notably lower compared to those in other treatment groups (p < 0.05). Additionally, the levels of reducing sugar, soluble protein, vitamin C, total phenols, and carotenoids in POUS-HBPL group were 1.99 mg/g, 0.2515 mg/g, 8.32 mg/g, 0.0628 mg/g, and 0.71 mg/g, which were considerably higher compared to other treatment groups (p < 0.05). Furthermore, the combined US and HBPL treatment effectively inhibited the accumulation of malondialdehyde (MDA), reduced relative electrolyte leakage, and significantly increased the activities of catalase (CAT), superoxide dismutase (SOD), and phenylalnine ammonialyase (PAL), while significantly inhibiting polyphenol oxidase (PPO) activity. In summary, the combined treatment of US and HBPL, particularly POUS-HBPL, adequately maintained the quality characteristics and nutritional value of freshly cut carrots, improved their antioxidant capacity, and prolonged their shelf life.

Bauhinia variegata L. is a medicinal plant with significant bioactive and nutritional properties. The characterization and stability of bioactive compounds in Bauhinia variegata flower and bud powder were investigated to evaluate their applicability in food products. This research revealed that its flower and bud powders possess prominent techno-functional properties. It demonstrated water holding capacity (14.86 ± 0.17 g/g) was higher in bud powder while, oil holding capacity (14.59 ± 0.05 g/g), solubility index (26.42 ± 0.09%) and swelling capacity (5.77 ± 0.04 cm³/g) found higher in flower powder. Also, both powders had prominent bio-functional attributes, bud powder contained higher total phenolic content (3617.20 ± 53.07 mg GAE/100 g), flavonoid content (1233.40 ± 24.07 mg QE/100 g), and the DPPH antioxidant activity i.e. 449.71 ± 15.07 mg TE/ 100 g. HPLC analysis confirms that flavonoids and phenolic acids are present in a good concentration in the active fraction of quercetin (239.29 and 139.50 ppm) followed by ferulic acid, caffeic acid, and cinnamic acid. FTIR confirmed the presence of functional groups such as phenols, carboxylic acid, alkanes, amide I, and fatty acids. FE-SEM imaging revealed the presence of macromolecular deposits. Macro and micro minerals in flowers and buds were also quantified in good concentrations. Based on the findings, incorporating Bauhinia variegata flower and bud powders into various food formulations is highly recommended.

Abelmoschus esculentus L., commonly referred to as okra, is a versatile plant with applications in medicinal, culinary, and ornamental fields. Total flavonoids (TF), a major bioactive component of okra, exhibit significant antioxidant properties and hold considerable potential in healthcare applications. Due to the critical impact of extraction efficiency and purity on TF activity, a systematic extraction process is crucial for enhancing the development and utilization of okra resources. This study systematically investigates the effects of ultrasound-assisted extraction (UAE), heat reflux extraction (HRE), and shaking water bath extraction (SWB) on TF yields from various okra tissues (seeds, flowers, leaves, and fruits). The optimal conditions for UAE were determined as follows: 90% ethanol concentration, a solid–liquid ratio of 1:40 g/mL, an extraction duration of 30 min, and an ultrasound power of 150 W, resulting in TF yields of 6.21% for flowers, 3.81% for fruits, 3.68% for seeds, and 1.94% for leaves. For HRE, the optimal conditions were identified as 75% ethanol concentration, a solid–liquid ratio of 1:40 g/mL, an extraction time of 5 h, and a temperature of 80  °C, yielding 5.87% for flowers, 3.87% for fruits, 2.56% for seeds, and 2.21% for leaves. The optimal parameters for SWB were found to be 80% ethanol concentration, a solid–liquid ratio of 1:35 g/mL, an extraction time of 1.5 h, and a temperature of 65  °C, resulting in yields of 5.28% for flowers, 4.48% for fruits, 3.16% for seeds, and 2.49% for leaves. Furthermore, the study evaluated five types of macroporous resins for TF purification, identifying HPD-100 resin as having superior adsorption capacity. Post-purification with HPD-100 resin significantly enhanced the TF’s ability to scavenge DPPH and ABTS radicals. Given the high TF content and potent antioxidant properties found in okra fruit, along with its abundant yield and extended harvesting period, okra fruit is recommended as the primary source for TF extraction and the development of related antioxidant products. The SWB method is suggested as the optimal technique for TF extraction from okra fruit.

Natural polysaccharides have gained increasing attention in the food industry due to their exceptional biological activity, physical, and chemical properties, particularly in preparing food gels for individuals with dysphagia. The aim of this study was to investigate the feasibility of Auricularia auricular-judae polysaccharides and sodium alginate (SA) for developing dysphagia-friendly food and elucidate the potential mechanism before and after deproteinization of A. auricular-judae polysaccharides in enhancing the properties and swallowing performance of SA gels. Achieving high-value utilization of Auricularia auricula. The results indicated that deproteinized A. auricular-judae polysaccharides (DAAP) exhibited greater rheological properties and texture compared to non-deproteinized polysaccharides (AAP) and the SA composite gel. The biggist elastic modulus value (221.4pa) and hareness (197.4 g) with a 1:1 mass ratio of DAAP and SA. According to the IDDSI, DAAP-SA and AAP-SA could be qualified as level 5-minced/moist dysphagia diets, proved suitable for dysphagia patients. The addition of DAAP enabled the formation of dense and regular microstructures within the DAAP-SA complex compared to the AAP, owing to the strong hydrogen bonding and electrostatic interaction between DAAP and SA, which was confirmed by FT-IR and gel force analysis results. Moreover, the decrease of XRD intensity was observed with high DAAP and AAP content, and thermal analysis demonstrated that A. auricular-judae polysaccharides notably improved the gel thermal stability, indicating that A. auricular-judae polysaccharides content and deproteinization affected the properties of SA gel. The research findings provide valuable insights for developing and processing A. auricular-judae polysaccharide gel products tailored to diverse consumer needs, particularly individuals with dysphagia.

The aim of this study is to compare analytical methods (energy dispersive X-ray fluorescence spectrometry (ED-XRF) and inductively coupled plasma (ICP) for determining the geographical origin of dry red peppers. The concentration of inorganic elements was set as a variable, and a geographical origin discrimination analysis was performed using canonical discriminant analysis (CDA) as a chemometrics tool. CDA analysis shows potential as a food analysis tool and is the most commonly used analytical method for determining geographical origin by analyzing inorganic elements. ED-XRF analysis achieved 96.25% accuracy in determining of the geographical origin of dry red peppers, while inductively coupled plasma-optical emission spectrometry (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS) afforded 98.75% accuracy. Through these results, we aim to compare the pros and cons of the ED-XRF and ICP analysis to utilize a more accurate and efficient approach to determine the geographical origin of agricultural products.

The aim of this study was to reveal differences in the volatile organic compounds (VOCs) of royal jellies (RJs) produced by honey bee (Apis mellifera L.) colonies fed with 3 different industrial sugars at 2 different locations. VOCs in the RJ samples were extracted via headspace-solid phase micro-extraction and analysed by gas chromatography‒mass spectrometry. In total, 46 compounds, including 3 esters, 14 alcohols, 5 acids, 1 aldehyde, 14 ketones, 3 lactones, 2 terpenes and 4 other compounds, were identified in the RJ samples obtained from honeybee (Apis mellifera L.) colonies reared in Doğanşehir. A total of 45 compounds, including 3 esters, 14 alcohols, 5 acids, 1 aldehyde, 14 ketones, 4 lactones, 2 terpenes and 2 other compounds, were detected in the RJ samples obtained from honeybee (Apis mellifera L.) colonies reared in the Uluköy location. It has been determined that different locations and different feeding conditions significantly affect the composition and amounts of volatile organic compounds in royal jelly.