Journal of Food Measurement and Characterization最新文献

Cottonseed oil is a widely consumed vegetable oil used in the food industry due to its nutritional and functional properties. However, it is essential to ensure its quality and prolonged shelf life due to oxidation, contamination, and adulteration. In order to improve oil recovery and stability, recent advances in extraction techniques, including green methods and enzymatic pre-treatments, have been introduced as sustainable alternatives to traditional practices. Conventional methods for the quality assessment of edible oil, such as GC-MS and HPLC, are time-consuming, destructive, and unsuitable for real-time monitoring. Non-invasive techniques have gained significant attention as an alternative approach for rapid and accurate quality evaluation in recent years. This review highlights recent advancements in non-invasive methods, including near-infrared and Raman spectroscopy, hyperspectral imaging (HSI), electronic nose (E-nose) systems, and nuclear magnetic resonance (NMR) spectroscopy for real-time monitoring of oil composition, oxidative stability, and adulteration. Emerging process innovations such as IoT-based monitoring systems have shown significant improvement in the quality assessment and process efficiency of edible oils, thereby highlighting their industrial adaptability. The review also discusses the environmental benefits of non-invasive techniques, the valorization of cottonseed by-products, and the role of AI in optimizing resource utilization. The advancement of interdisciplinary research and industrial adoption of these techniques will be an effective approach to ensure high-quality and sustainable cottonseed oil production.

Coffee adulteration frequently entails the use of non-coffee materials or substandard coffee. Diverse analytical methods are typically established to enable analysts to select the most appropriate methodology for coffee authentication. This study surveys diverse approaches for detecting coffee counterfeiting, emphasizing those frequently employed, and evaluates issues related to standardization techniques by regulatory bodies through the analysis of existing review papers. Infrared (IR) spectroscopy emerges as the most referenced tool in academic research, yet chromatographic-based techniques receive greater regulatory attention. Despite substantial research on IR spectroscopy, its standardization is impeded by the complexity and variety of Fourier transform infrared (FTIR) spectra data. Furthermore, the restricted availability of standardized coffee samples hinders its adoption, while chromatographic procedures are supported by established chemical standards. Further research should concentrate on standardizing IR spectroscopy procedures for worldwide coffee authenticity rather than concentrating on feasibility studies, which most scholars already agree are achievable.

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Granular food products, as essential components of global agricultural systems, require precise morphological evaluation (e.g., color, size, and texture) for quality grading and safety assurance. Traditional manual inspection is inefficient and subjective in industrial-scale operations. This review examines the advancements in 2D and 3D machine vision technologies for morphological quality assessment. Two-dimensional methods enable efficient surface analysis through image processing, achieving over 90% accuracy in detecting color anomalies, geometric parameters, and defects (e.g., damage, mildew, adhesion), but lack spatial depth. Conversely, 3D reconstruction via point cloud analysis delivers precise volumetric measurements (thickness and volume) and fine texture characterization, yet faces challenges in cost optimization and computational efficiency. The complementary strengths of both technologies are evident: 2D vision excels in rapid surface screening, whereas 3D techniques resolve complex structural details. Emerging integration strategies, including digital twins and digital fingerprinting, show promise for quality monitoring, spanning from surface attributes to internal features. By synergizing the cost-effectiveness of 2D systems with 3D spatial precision, future systems could enable end-to-end quality control across production chains. This review compares technological capabilities, outlines optimization paths, and proposes an intelligent inspection framework, providing theoretical support for automated quality management in granular food industries.

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Accurate quality assessment of fruits and vegetables is essential to modern agriculture and the food industry, supporting food safety, minimizing post-harvest losses, meeting market demands, and ensuring consumer trust and satisfaction. Conventional methods, while effective, are often destructive, labour-intensive, and time-consuming. In recent years, Electronic Nose (E-nose) technology has emerged as a powerful, non-invasive alternative, capable of mimicking the human olfactory system to detect volatile organic compounds (VOCs) related to ripeness, freshness, spoilage, and contamination. This review provides a comprehensive synthesis of the evolution, operating principles, sensor types, and practical applications of E-nose systems in fruit and vegetable quality evaluation. It explores a variety of sensor platforms, including Metal Oxide Semiconductor (MOS), MQ-based sensors, Quartz Crystal Microbalance (QCM), mass spectrometry-based, portable, and SPME-integrated systems, and examines their principle for fruit and vegetable quality evaluation. Furthermore, the paper reviewed the integration of E-nose systems with machine learning algorithms for assessing fruit and vegetable quality. By mapping both technological progress and existing limitations, this review provides a valuable reference for researchers, technologists, and stakeholders aiming to implement E-nose solutions in fruit and vegetable quality monitoring systems.

Since ancient times, drying has been used to extend the shelf life and preserve fruit. Nonetheless, during the drying process, peroxidase and polyphenol oxidase in fruit cause unwanted browning. Sulphur dioxide is often used as a preservative for dried apricot and other dried fruit due to its antimicrobial properties and ability to prevent oxidation. However, the use of sulphur dioxide is not allowed in organic products. This study investigated the effects of different pre-treatments with citric acid, pectin, peppermint, and spearmint extracts on apricot quality to identify alternative pre-treatment methods. The effects of pre-treatment methods were assessed based on variance analysis of the colour, microbiological indicators, total polyphenols, and antioxidant capacity of samples. Neither organic acid solutions nor plant extracts maintained the colour intensity or brightness of fresh apricot as effectively as pre-treatment with sulphur dioxide. In terms of microbiological safety, sulphur dioxide also offered the best protection against spoilage by yeast and mould, although treatments with citric acid, peppermint, and spearmint also resulted in low levels of microbiological contamination. The samples pre-treated with ascorbic acid and sulphite had a higher antioxidant capacity. Given that consumers today recognise dark-coloured dried apricot as an organic product, it is feasible to use citric acid treatment to produce microbiologically safe organic dried apricot, as these pre-treatments yield acceptable yeast and mould counts.

Biosurfactants possess unique properties such as emulsification, antimicrobial, antiadhesive, and antibiofilm properties, offering a promising approach to inhibiting foodborne pathogens. Previously, lipopeptide biosurfactants from Pseudomonas fragi were found to alter microbial diversity on meat, but their effects on co-existing foodborne pathogens were not fully understood. In this study, we investigated the effects of biosurfactant from P. fragi NMC25, a specific spoilage organism in chilled chicken, on the physiological characteristics of Escherichia coli and Staphylococcus aureus. The expression of genes related to adhesion, biofilm formation, and virulence was also evaluated. The results demonstrated that the biosurfactant from P. fragi could affect the growth of these pathogens, alter the physicochemical properties of their surface which were important for adhesion and aggregation, and significantly inhibit biofilm formation in a dose-dependent manner. Gene expression analysis yielded similar results, confirming the inhibitory effects on virulence. This study suggests that biosurfactants from indigenous microbes can significantly impact the virulence characteristics of co-existing pathogens, providing theoretical guidance for enhancing the precision of risk assessments related to food-borne pathogens. Furthermore, the lipopeptides produced by P. fragi exhibit promising potential for practical application in mitigating the risks associated with foodborne pathogen contamination on contact surfaces within food processing facilities.

Nowadays, Mocha popularity by the consumers originates from its unique flavor profile, which blends the rich bitterness of coffee, smooth sweetness of chocolate and velvety creaminess of milk. In recent years, scientists have addressed health advantages of products enriched with probiotics. The major target of this study was to investigate effects of encapsulated Lactobacillus rhamnosus (GG) PTTC 1637 with various materials (sodium alginate, sodium alginate-inulin and sodium alginate-whey protein) on the physical characteristics of Mocha powder and survival of probiotic bacteria during reconstitution in cold/hot water as well as their storage and sensory characteristics over 45 d. Encapsulated L. rhamnosus GG and its free form were separately added to Mocha instant powders. Survival of L. rhamnosus GG in Mocha powder was investigated during refrigeration at 4 °C and environmental storage at 25 °C and after reconstitution in cold/hot waters. Furthermore, pH, solubility, dispersibility, moisture, moisture absorption and clumping of Mocha powders containing encapsulated and free forms of L. rhamnosus GG were assessed. Effects of incorporation of encapsulated L. rhamnosus GG on physical characteristics of Mocha powder resulted in decreases in solubility, dispersibility, hygroscopicity and caking of the powder, compared to those containing free L. rhamnosus GG and the controls (p < 0.05). During the storage, survival rate of encapsulated L. rhamnosus GG in Mocha powder was greater than 7-log CFU g⁻¹ at 4 and 25 °C. Encapsulated L. rhamnosus demonstrated higher survival rates than those free L. rhamnosus did under hot/cold-water reconstitutions with statistical significance (p < 0.05). Viability of free L. rhamnosus in hot-water reconstitution was significantly lower than that in cold water (p < 0.05). Panel assessment verified superior textural and solubility characteristics in hot water-reconstituted Mocha powder, compared to those in reconstituted in cold water one. Encapsulated L. rhamnosus addition significantly compromised key sensory attributes of flavor, aroma and overall acceptance (p < 0.05), irrespective of reconstitution temperature. Overall, encapsulation of L. rhamnosus GG with various materials (sodium alginate, sodium alginate-inulin and sodium alginate-whey protein) was effective in enhancing probiotic viability in Mocha powder during reconstitution and shelf life, which may be beneficial in developing shelf-stable probiotic food products.

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The valorization of industrial fish waste has gained significant scientific interest due to its integrated benefits such as waste management and resource recovery. The aim of this study is to evaluate the effectiveness of fish bones, which is one of the wastes of aquaculture processing and constitutes approximately 9–15% of the waste generated as a result of the process, as a preservative in the food industry within the scope of green chemistry applications, sustainability and green product targets. In line with this objective, in the first stage, hydroxyapatite (HAP) was obtained from the fish bones, in the second stage, chitosan (Ch)-based coating solutions were enriched with HAP at different levels (0.02, 0.04 and 0.08 g / L) and in the last stage, fillets were coated with this solution and fillet quality parameters were monitored by microbiological, chemical and sensory analyses at certain intervals (0, 3, 6, 9 and 12 days) during 12 days of storage (at + 4 °C). Based on the data obtained during the storage period, the shelf life of control (Chitosan, Ch). chitosan + low HAP (Ch + L-HAP) and chitosan + medium HAP (Ch + M-HAP) fillet groups increased by 50%, 26% and 20%, respectively, compared to chitosan + high HAP (Ch + H-HAP). In the findings obtained, it was determined that the high concentration application (Ch + H-HAP) had a negative effect on all the parameters studied in fillets, and when the data on the last day of storage, especially the microbiological results were taken into consideration, it was determined that the shelf life decreased by 20–50% on average compared to the other concentrations (Ch + L-HAP and Ch + M-HAP) and Ch group and caused serious negativities in sensory parameters. Based on this result, it would be useful to try low and medium levels of this compound in different combinations. These findings indicate that HAP-enriched chitosan coatings have potential as a promising delivery system for the effective and controlled transport of bioactive ingredients in the food industry.

The overall goal of this research was to evaluate the suitability of various plant protein concentrates for 3D printing plant-based meat analogs for the development of dysphagia diets. Initially various protein concentrates from faba bean, chickpea, oat, pea, and mung bean were evaluated for the nutritional composition (i.e., protein quality) and physicochemical properties. The high-water holding capacity of pea (4.6 g/g) and mung bean protein (6.47 g/g) made them unsuitable for 3D printing. Oat and chickpea proteins had moderate water holding capacity (1.67 g/g and 2.07 g/g, respectively) and in vitro protein digestibility corrected amino acid scores of 74.93% and 52.97%, respectively. These proteins (chickpea and chickpea-oat 70:30 blend) were combined with beetroot powder (0, 1.5, and 3%) to achieve a meat-like appearance using a 3D printer, to optimize protein quality. Dimensional deviation values of the 3D printed samples ranged from 6.3% to 7.7% for all ink formulations tested. All formulations exhibited shear-thinning, pseudoplastic flow behavior with viscoelastic properties (G′ > G″) and flow behavior index, n < 1 using the Power Law model supporting their suitability for 3D printing. According to the rheological properties, beetroot powder and oat protein increased the viscosity of the inks. However, the extrusion force (47.69 N) was highest for chickpea protein with 3% beetroot powder followed by chickpea protein -1.5% beetroot (41.34 N) and chickpea-oat protein blend with 3% beetroot powder (37.89 N). After cooking, these three samples passed the IDDSI (International Dysphagia Diet Standardization Initiative) spoon tilt, fork drip, and fork pressure tests for Level 5 foods (classified as minced & moist).

We analyzed body size: total body length (TL), total body weight (BW), condition factor (CF), and gonad somatic index (GSI) and chemical components: proximate composition, fatty acid, tocopherol, nucleotide, free amino acid, and imidazole dipeptide contents of Trichiurus sp. 2 and T. japonicus, which are species of hairtails (family Trichiuridae), for between May 2022 and March 2024 on the Miyazaki coast in Japan. Correlation coefficient and principal component analysis (PCA) was performed using 65 parameters to determine the correlation between the chemical composition of the samples. As a result, the GSI period for the two species were considered to be from June to August. The GSI of Trichiurus sp. 2 and T. japonicus were 3.71 ± 1.12 and 3.80 ± 3.57 on Jun 2023, respectively. The in-season for the two species of hairtails in terms of lipid content are from winter to early spring. The lipid composition of Trichiurus sp. 2 and T. japonicus were 11.14 ± 5.28% and 6.06 ± 2.16% on March 2024, respectively. Similarly, the in-season for the Trichiurus sp. 2 in terms of amino acids, which are directly related to taste, content are from winter to early spring. However, for T. japonicus, the in-season was not clearly defined. PCA analysis indicated that Trichiurus sp. 2 exhibited higher lipid and taurine content compared to T. japonicus throughout the year. Therefore, based on fatty taste and nutritional value, Trichiurus sp. 2 may be superior to T. japonicus.