Journal of Food Measurement and Characterization最新文献

This study aimed to investigate the effects of postbiotics from Lactiplantibacillus plantarum (PL) and Thymus daenensis Celak essential oil (TDEO) nanoemulsion (EON) on the microbial, chemical, and sensorial characteristics of rainbow trout fillets. PL₅₀ (50% w/v of PL), EON_1.5 (1.5% v/v TDEO), EON₃ (3% v/v TDEO), and PL₅₀-EON (combined forms of PL₅₀ and EON at two concentrations) were applied as treatments. Total psychrotrophic count (TPC), total mesophilic count (TMC), pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), and sensorial characteristics of the control and treatment groups were evaluated during nine days of storage at 4 °C. The shelf life of control sample was up to 6 days, while on the same day, PL₅₀-EON₃ exhibited significantly lower TPC (2.59 log₁₀ CFU/g), TMC (4.87 log₁₀ CFU/g), and TVB-N value (23.40 mg/100 g). Sensory evaluation showed that sample with PL₅₀-EON₃ had higher acceptance than the control. Principal component analysis revealed that EON₃ and PL₅₀-EON₃ had positive effects on the quality parameters of the fillets. In conclusion, PL₅₀-EON prolonged the shelf life of fillets by more than 3 days based on microbial, chemical, and sensorial threshold limits. These findings demonstrate the potential of PL and TDEO to develop a preservative solution for fish.

Moringa oleifera leaves are the leaves of the Moringa oleifera tree and have antioxidant, anti-inflammatory and hypoglycaemic properties. In the present study, polysaccharides were extracted from Moringa oleifera leaves and prepared by redox method to produce Moringa oleifera leaves polysaccharide selenium nanoparticles (MOLPSeNPs). The selenium nanoparticles with smaller particle size of MOLPSeNPs were obtained by one-way and response surface optimization. Scanning Electron Microscope (SEM), Transmission Electron Microscopy (TEM), Fourier Transform Infrared Spectrometer (FTIR), Ultraviolet–visible spectroscopy (UV–vis) were used for characterisation and in vitro activities of MOLPSeNPs were determined. The results showed that MOLPSeNPs with a particle size of 106.62 ± 1.78 nm were obtained by one-way and response surface optimisation; SeNPs were uniformly dispersed by Moringa oleifera leaf polysaccharides (MOLP) in the form of round spheres. SeNPs bind to MOLP in the form of hydrogen bonds with -OH and C-O-H of MOLP; SeNPs enhanced the antioxidant and hypoglycaemic activities of MOLP in in vitro activity assays. This study provides ideas for the reduction of SeNPs and provides a theoretical basis for the study of MOLPSeNPs.

Postharvest deterioration of the nutritional quality of broccoli limits the commercial value, resulting in a waste of resources. Here, broccoli was treated with sodium nitroprusside (SNP) to assess its effect on the main nutrients during the shelf life. The glucoraphanin, glucobrassicin, neoglucobrassicin, sulforaphane, and indole-3-methanol are the characteristic nutrient active components in broccoli. Their content decreased dramatically along with the prolongation of shelf life, especially glucoraphanin, with a loss rate of more than 55%. Nevertheless, SNP treatment significantly delayed the loss of the substances and controlled the loss rate of the above substances within 35%. The protective effect of SNP treatment on the nutritional quality of broccoli was also reflected in the accumulation of a higher abundance of ascorbic acid, free amino acids, total phenols, and total flavonoids in the SNP treated samples. It was further found that the effect of treatment in delaying the deterioration of nutritional quality may be attributed to the activation of antioxidant capacity by the treatment. The treatment activated the antioxidant enzyme activities in the ascorbic acid-glutathione cycle, mainly including ascorbate peroxidase, glutathione reductase, dehydroascorbate reductase, and monodehydroascorbate reductase. Enrichment of ascorbic acid, glutathione, total phenols, and total flavonoids also proved that the treatment induced an increase in antioxidant capacity. The above results provide data support for the commercialization of SNP as a preservative.

The moisture content of tea leaves plays a dominant role in the processing and storage of tea leaves, and directly affects the color, flavor and value of tea leaves. This study aims to use hyperspectral imaging technology combined with machine learning methods to achieve nondestructive detection of tea moisture content. The hyperspectral images of tea samples in the wavelength range of 387 ~ 1035 nm were collected, the region of interest (ROI) was intercepted by ENVI software and the spectral information was extracted by python programming software, and the texture information of the samples was extracted by using gray scale co-generation matrix (GLCM) to build a model based on spectral, texture and spectral-texture fusion for the detection of moisture content of Tibetan tea. The original Tibetan tea spectral data (RAW) and the fused spectral-texture features were preprocessed using six preprocessing algorithms, including standard normal variational transform (SNVT), multiple scattering correction (MSC), first-order derivative (FD), second-order derivative (SD), Savitzky-Golay (SG) filtering and Z-Score Standardization (ZSS). After extracting the Tibetan tea spectral, texture, and spectral-texture fusion features using GB, AdaBoost, RF, XGBoost, LightGBM, and CatBoost algorithms, respectively, the top 30 features were ranked according to their importance and were used as inputs to the RFR, CatBoostR, LightGBMR, and XGBoostR models. The XGBoost + CatBoostR model has the best performance with (R_{c}^{2}), (R_{p}^{2}), and RMSEC and RMSEP of 0.9814, 0.9788, and 0.2064, 0.2506, respectively. And according to the results of modeling, the features extracted by GB algorithm are filtered as inputs, and finally the Stacking model with XGBoostR and CatBoostR as base learners and CatBoostR as meta-learner is built. The prediction results of this model are more satisfactory, and its (R_{c}^{2}), (R_{p}^{2}), RMSEC, and RMSEP are 0.9947, 0.9817, and 0.1101, 0.2326, respectively.

Phycocyanin from Spirulina sp. exhibits significant nutritive benefits but faces major limitations in industrial applications due to instability toward abiotic stress factors such as light, temperature, and pH. Encapsulation is an effective solution to enhance phycocyanin’s stability against these stressors. The present study analyzed the double encapsulation of phycocyanin by optimizing encapsulant ratios of maltodextrin (MD) and sodium alginate (SA). The testing formulations used in the study were 6.5%, 7.5%, and 8.5% w/w of MD and 3.5%, 2.5%, and 1.5% w/w of SA, formulated in the ratio of 6.5 MD:3.5SA, 7.5 MD:2.5SA, and 8.5 MD:1.5SA and encapsulated phycocyanin in 1:1 ratio. The results showed that the 8.5 MD:1.5 SA matrix achieved the highest encapsulation efficiency (99.8 ± 0.01%), supported by structural and functional analyses, including thermal degradation and antioxidant activity studies. Thermal stability of the 8.5 MD:1.5 SA encapsulated phycocyanin was retained for 30 min at 60 °C, and antioxidant activity remained high, with 90.2 ± 0.47% at 30 min. In vitro release studies further revealed that the 8.5 MD:1.5 SA matrix effectively protected phycocyanin in acidic environments, with the potential for targeted release in the small intestine. Overall, the 8.5 MD:1.5 SA encapsulated phycocyanin demonstrates enhanced stability, making it a promising candidate as a functional food and natural colorant in the food industry.

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In the present investigation, fresh purple yam slices were blanched in hot water (80 °C) for 8–10 min, followed by drying under a cabinet dryer at 45, 55 and 65 °C, and open sunlight. This research aimed at comparing the drying kinetics, nutritional profile, functional properties, sensory characteristics and microbial stability of purple yam. The drying temperature of 45 °C was suggested to retain the quality of dried purple yam in terms of physical properties, sensory qualities, nutritional content: proximate compositions and functional properties: swelling capacity and bulk density. In comparison to other treatments, drying at 65 °C produced the fastest drying of slices. Moreover, the anti-oxidant activity, phenolic and flavonoid contents and water and oil absorption capacity increased with temperature rise. The study found that purple yam dried in a cabinet dryer had better microbial stability than those dried under open sunlight. The drying kinetics was calculated using Newton, Page, Henderson and Pabis, Logarithmic and Two-term models. Among them, the Page model was the best-fit model to explain the drying kinetics of purple yam for all treatments. This study on comparing drying treatments for purple yam will improve the science of drying purple yam in both controlled and uncontrolled conditions, enhancing quality retention and shelf life.

Since only a limited number of fruit sources are utilized for commercial pectin production, there is a growing need to explore new and unique sources in light of the recent rise in industrial demand for this polymer. In this study, pectin from the pomace of the Phyllantus acidus fruit was extracted, optimized using response surface methodology and characterized for the first time in relation to its physicochemical characteristics and techno-functional properties. A maximized yield of 6.54 ± 0.83% was obtained through optimized conditions of a 180 min extraction time, an extraction solvent pH of 1.5 and a solid-liquid ratio of 1:50. Spectroscopic analysis confirmed a high-methoxyl pectin and intrinsic viscosity measurements revealed that the pectin had a molecular weight of 33389.58 g/mol. The emulsion stability of the extracted pectin (100%) was significantly greater than values reported in the literature due to its high protein content (12.56%). Additionally, it displayed excellent antioxidant properties due to its high total phenolic content of 33.10 mg gallic acid equivalent (GAE)/g. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay showed that the pectin had a scavenging rate of 94% compared to the 97% of ascorbic acid and the 66% of commercial pectin. Furthermore, ferric reducing antioxidant power (FRAP) analysis revealed that compared to ascorbic acid, the extracted pectin had more than a 10-time higher relative FRAP value (45.48%) than commercial pectin (3.95%). The study’s results highlight Phyllantus acidus as a promising and alternative source of pectin with potential applications in the food industry.

Fruit quality assessment is paramount in the food industry and significantly influences storage conditions and duration. Classifying citrus fruits early is cru- cial for all agricultural products since it can affect market needs and result in potential financial losses. Employing non-destructive X-ray techniques to assess mandarin orange quality before reaching consumers helps maintain trust and sat- isfaction by delivering high-quality fruits. Citrus fruits rank among the world’s top five consumed fruits. This study employed X-ray CT scanning of 280 cit- rus fruits (mandarine orange) stored under real-time established ambient and refrigeration conditions to perform a non-destructive evaluation of citrus fruits. The images’ raw data files (in digital radiography format) were converted to JPEG using NanoVoxel software and trained on benchmark datasets, success- fully classifying images based on the storage type and period. In the proposed architecture, hierarchical fruit classification was performed by embedding CNN blocks with transfer learning models like VGG16, ResNet50, EfficientNetB0, InceptionV3, DenseNet201, MobileNetV2, and InceptionResNetV2. The VGG- Deep CNN demonstrated exceptional proficiency in classifying citrus fruit images compared to all other parallel models. Results from the suggested study indi- cated high accuracy, precision, recall, F1, and AUC scores of 0.98073, 0.98343, 0.98071, 0.97794, and 0.9994, respectively, for the training and validation set. It corroborates the testament that the classification of citrus fruits is authorita- tive, promising, and adept. Moreover, the potential investigation exhibits a 15% improvement over state-of-the-art approaches, suggesting its potential implemen- tation on a large scale in the food industry for the measurement of fruits’ different external and internal characteristics.

This work investigated the binding interaction between (+)-catechin (CC) and rice bran protein isolate (RBPI) by determining the structure and function. The binding methods were covalent and non-covalent with different CC concentrations (0.05, 0.15, and 0.25%). Compared with non-covalent interactions, CC was more likely to form covalent interactions with RBPI. Additionally, the oligomers were formed during the covalent interactions of protein to CC. The results showed that CC reduced the ɑ-helices and β-sheets of the protein, and increased β-turns and random coils. The content of SH group contents decreased with the increase of CC concentration. Since in the covalent interactions at pH 9.0, the negatively charged quinonoid forms of CC will neutralize the positively charged protein, so the absolute ζ-potential will increase. The covalently linked RBPI-CC complexes have a smaller particle size. It can be seen from the microscopic image that the protein forms become more granular through the covalent action of CC. In this contribution functional properties were obtained by emulsifying activity index (EAI), emulsifying stability index (ESI), water holding capacity (WHC) and fat holding capacity (FHC). The WHC and FHC exhibited noticeable improvement, especially when the covalent interactions concentration of CC was 0.15%. Additionally, CC effectively increased the antioxidant activity of RBPI. This study is advantageous to elucidate the mechanisms underlying the interactions of CC with RBPI and the possible uses of RBPI-CC complexes in food formulations.

Functional oligosaccharides (FOSS) are low molecular weight non-digestible short chain carbohydrate polymers linked together by glycosidic bonds. FOSS being non-digestible escape the digestion in the upper gut and move as such to the colon where they are fermented to lactate, short chain fatty acids (SCFA) and carbon dioxide, hence promoting the growth of the prebiotic bacteria mainly Bifidobacteria and inhibiting the growth of harmful bacteria, thus imparting several health benefits such as prevention from colon cancer, constipation, improved gut health, mineral absorption, glucose tolerance etc. They are extracted from natural sources such as yacon, apple, citrus etc. by using various extraction techniques, synthesised from simpler oligosaccharides or can be produced by enzymatic hydrolysis of polysaccharides. In the current article, the nutraceutical properties of FOSS have been discussed, and the article aims to provide an overview of different FOSS including their various sources, chemical structures and their production methods. This review is a first of its kind to highlight the techno-functional advantages provided by various FOSS. Different oligosaccharides possess nutraceutical properties such as prebiotic effect, immuno-modulatory effects, improved bowel function, increased mineral absorption, protection against diabetes and cancer. Thus, they can be introduced into various food products such as cookies, ketchup, chocolates, jam, jelly, yoghurt etc. to increase their nutritional value as well as consumer acceptability. Although, at higher concentrations FOSS may lead to some side effects such as flatulence, bloating, stomach cramps, gastrointestinal discomfort and diarrhoea. Additionally, they have been found to provide technical advantages like improving taste, texture, humectant, bulking agent and water holding capacity (WHC) thus increasing their applicability as a food ingredient.