Journal of Food Measurement and Characterization最新文献

The Mamacadela (Brosimum gaudchaudii) is a native plant of the Brazilian Cerrado, whose fruits have not yet been studied. This work aimed to extract its bioactive compounds using ethanol, a safe and sustainable solvent, and sought to maintain stability through encapsulation using a natural polymer followed by spray drying and freeze-drying and identification by electrospray ionization mass spectrometry (ESI-MS). The extract, obtained with ethanol, a safe and sustainable solvent, was rich in carotenoids. The microcapsules made by spray drying showed greater efficiency in encapsulation, while the freeze-drying produced capsules with more intense yellow color and higher antioxidant activity. Seventeen compounds were identified in both microcapsules, and the freeze-dried capsules presented 71.83% of the total carotenoids, and the spray capsules showed better preservation of antioxidant phenolic compounds. The capsules showed potential for use in food, not only because they are rich in bioactive compounds, but also as a colorant. In addition, the fruit has compounds that can add commercial value, offering a new source of income and contributing to the preservation of the biome.

Three commonly consumed edible forest mushrooms—Cantharellus cibarius Fries, Cyclocybe aegerita (V.Brig.) Vizzini, and Agaricus arvensis Schaeff—were evaluated for their nutritional elements and bioactive components due to their palatability. These edible forest mushrooms have received less attention from researchers, and the present study is an initial exploration in this field. The components examined include macrominerals (sodium, potassium, magnesium, calcium, and phosphorus), trace elements (manganese, iron, copper, zinc, selenium, molybdenum, and cobalt), toxic heavy metals (arsenic, cadmium, chromium, lead, and mercury), and nonessential elements (barium, nickel, vanadium, aluminum, lithium, antimony, strontium, titanium, bismuth, and zirconium). The percentages of antioxidant and bioactive compounds (ascorbic acid, tannins, ergosterol, astaxanthin, phenols, flavonoids, terpenes, triterpenes, polysaccharides, and alkaloids) were also compared. The results revealed that these three mushrooms contain significant amounts of mineral elements. Notably C. cibarius had high amounts of iron, zinc, and manganese (126.04, 40.38, and 5.95 mg/100 g dry weight, respectively). Molybdenum, cobalt, mercury, and antimony were not detected in these three mushrooms. The antioxidant activity of A. arvensis was 81.54%, while in C. aegerita it was 44.52%, and in C. cibarius it was 58%. In terms of bioactive components, all three mushrooms are valuable, but it seems that C. aegerita and C. cibarius are superior to A. arvensis. The nutrient elements and beneficial medicinal compounds found in these three mushrooms, along with the longstanding interest of local people, emphasize the need for researchers to increase efforts towards domestication and the establishment of research and commercial farms.

Boza is a traditional lactic acid and yeast-fermented beverage. Boza has a short shelf life of up to 15 days, due to the presence of viable microbiota. Spray drying was performed to extend the shelf life. Spray-dried powders have poor reconstitution and instant properties that may restrict consumption. To overcome this problem, the fluidized bed agglomeration process was used for the first time to improve the quality of boza powders. Spray-dried boza powders were agglomerated in a fluidized bed agglomerator using sucrose binder. The optimum process conditions for obtaining samples with minimum moisture content, wettability time, angle of repose and maximum LAB number, particle size, solubility, porosity values were determined as 73.92 °C air inlet temperature, 0.7 bar atomization pressure and 22.67 mL binder amount (desirability: 0.87). Under these conditions, the number of LAB decreased by about 2 log units. At the optimum point, boza powder showed instant wetting behavior with 28.3 s wetting time while it was 99.33 in spray-dried form. Instant boza powder was categorized as having low cohesiveness and good flowability with an 11.62° angle of repose value, while it was 36.44° in spray-dried form. The loss modulus (G″) was lower than the storage modulus (G′) at all applied angular frequencies (ω), indicating the elastic properties of the reconstituted instant boza. Agglomeration technology has a strong potential to solve the dilution problems of boza powder and enable the production of boza products that can be consumed at all times of the year.

Sugar beet pulp is a waste from sugar industry that can serve as a source for pectin. Application of novel processing methods including microwave and ultrasound as a pretreatment in the extraction of pectin from sugar beet pulp and use of resulting extracts in food systems were investigated. Industrial sugar beet pulp in citric acid solution was exposed to ultrasound, microwave or heat treatment as conventional method. Extracted pectins were characterized and their functionality in an emulsion and a fermented milk beverage was evaluated. Extraction yield and protein content were enhanced by ultrasound treatment from 5.3% to 10.3% and 6.6% to 8.6%, respectively, while galacturonic acid content (56.8–61.3%) and degree of esterification (72.3–75.8%) were similar regardless of the extraction method. FTIR analysis indicated that ultrasound treatment caused structural changes in the pectin. Sugar beet pectins obtained by ultrasound and microwave treatments yielded higher stability, 53.1% and 55.2%, respectively, in o/w emulsion compared to about 40% by conventional method and commercial citrus pectin. All pectin extracts and citrus pectin resulted in about 2-fold increase in the consistency of the milk beverage while serum separation in the beverage was reduced more by citrus pectin. The results demonstrated that sugar beet pectin is a viable food ingredient. Both ultrasound and microwave technologies offer advantages in reduction of time and energy usage in extraction.

Variable concentrations of pregelatinized (PG) starch ranging from 1 to 6% were used as a natural gelling and viscosity-modifying agent for developing pourable and set-type yogurt from camel milk (which is known to have a weak gel structure). The physicochemical, texture, and sensory properties of the different yogurts were characterized in order to investigate the potentials of PG-starch. Results showed that PG-starch content ranging between 1% and 4% can impart viscosity to the liquid fermented camel milk similar to that of two types of pourable yogurt, namely, drinkable and stirred. Complete suppression of syneresis during the 15-day storage period with 100% water holding capacity was exclusively observed for the manufactured stirred-type fermented camel milk yogurt made from 4% PG-starch. Below that percentage, syneresis increased gradually till reaching 85.9% after 15 days for PG-starch-free samples.

Higher concentrations of PG-starch, as 5-6%, increased the viscosity but failed to impart a set-type yogurt gel firmness to the fermented camel milk even after 16 h of fermentation. That was observed visually and confirmed practically using the texture profile analysis in comparison to commercial samples. Sensory evaluations indicate that up to 4% PG-starch was acceptable to the panellists for up to a 15- day storage period. The data presented in this investigation can contribute to the camel milk processing industry by developing two novel semi-liquid, pourable types of yogurts (drinkable and stirred) based on economic, efficient, and natural gelling and viscosity-modifying biopolymer like PG-starch that can impart a “clean label” identity to the product.

Cempedak (C) and Nangka (N) are the commonly consumed species of Artocarpus in tropical countries but remained underutilized. This study aimed to determine and compare the nutritional, dietary fibres (DF) [total (TDF), insoluble (IDF) and soluble (SDF)] and antioxidant properties of avrils (A) and rags (R) of cempedak (C) and nangka (N). Nutritional composition was analysed using the standard methods, and DF employed the enzymatic gravimetric method (AOAC 991.43). Antioxidant content was determined by using Folin-Ciocâlteu and Aluminium Chloride Colorimetric methods, whereas antioxidant activity was determined by 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. Moisture ranged from 64.39 ± 1.35% to 71.87 ± 3.1%, highest in NR. Fat was highest in NR (6.03 ± 0.43%) but lowest in CR (1.85 ± 0.13%). Crude protein (5.43 ± 0.18% to 8.58 ± 0.18%) was highest in NR and lowest in NA. The highest carbohydrate was in CA (17.86 ± 0.76%) but lowest in NR (11.72 ± 1.51%), and ash ranged from 0.9 ± 0.05% (NA) to 1.65 ± 0.05% (NR) in samples. TDF was lowest in NA (9.95 ± 0.30%) and highest in CR (40.92 ± 0.85%). The IDF ranged from 5.45 ± 2.01% (NA) to 32.46 ± 0.69% (CR), while the SDF content ranged from 2.24 ± 0.48% (CA) to 9.42 ± 1.64% (CR). Rags exhibited higher antioxidant properties than avrils, except CA, which showed the strongest ferric-reducing ability. Total phenolic and total flavonoid contents were significantly (p < 0.01) correlated with DPPH but insignificant between total flavonoid content and FRAP. Results of the study demonstrated significant differences in the proximate, fibres and antioxidant properties of rags and avrils from cempedak and nangka. The rags exhibited higher antioxidants (especially NR) and fibres (especially CR) than avrils in most analyses, which indicates the potential of discarded parts from Cempedak and Nangka as sources for potent antioxidants, dietary fibres and macronutrients for dietary and functional properties. The data will be helpful in nutritional planning and functional ingredient development in the future.

Cold plasma has been used to enhances the quality and safety of food products, while its influences on different types of fresh-cut products are still not well understood. This study investigated the effects of dielectric barrier discharge (DBD) plasma treatment on the microbial safety and quality attributes of fresh-cut apples. Apple slices were treated with DBD plasma at 20.8 W for 60–180 s, and the quality attributes of fresh-cut apples were examined. DBD plasma demonstrated time-dependent effectiveness in inactivating Escherichia coli O157:H7 and Listeria monocytogenes inoculated on apple slices. Following a 240 s exposure to DBD plasma at 20.8 W, the populations of E. coli O157:H7 and L. monocytogenes were significantly reduced by 2.52- and 2.08-log, respectively. Additionally, DBD plasma treatment effectively reduced the undesirable browning in fresh-cut apples. A maximum reduction of 41.67% in polyphenol oxidase (PPO) activity was observed after 180 s of DBD plasma exposure, likely contributing to the decrease in surface browning. DBD plasma treatment (20.8 W, 60–180 s) had no adverse effects on the firmness, total soluble solid content, and titratable acidity of fresh-cut apples. Furthermore, no significant changes were detected in the vitamin C, total phenolic, and total flavonoid contents of DBD plasma-treated apple slices. Additionally, DBD plasma treatment (20.8 W, 60–180 s) did not affect the antioxidant activities of fresh-cut apples using ABTS radical scavenging and ferric-reducing antioxidant power (FRAP) assays. In conclusion, DBD plasma has the potential to improve the microbial safety and quality attributes of fresh-cut apples.

Chilled meat is highly susceptible to microbial contamination due to its rich nutrition. There is a close relationship between the growth of spoilage microorganisms and the shelf life of chilled meat. The growth rate of these bacteria varies significantly at different temperature levels. The identification of specific spoilage bacteria through strain-specific traits and temperature parameters, along with the development of predictive models, can advance the progress of cold chain logistics and the chilled food sector. In this study, chicken breast meat was used as the research object to analyze the changes in sensory, physicochemical, and microbial indicators of chicken breast meat during storage at 4 °C. The mechanism of its spoilage was revealed, and the dominant spoilage bacteria were isolated and identified. A shelf life prediction model for chicken breast meat during cold storage was established. The research results indicate that the pH of chicken breast meat stored at 4 °C shows a trend of first decreasing and then increasing, and the number of main spoilage bacteria increases over time. On the 8th day, the comprehensive sensory score and physicochemical indicators reach unacceptable limits. The experiment identified two strains of Serratia, which are the main dominant spoilage bacteria in chicken breast meat during cold storage. The Gompertz and Belehradek equations of Origin software were used to fit the growth of Serratia in chicken breast meat. A prediction model for Serratia growth was successfully established within the temperature range of 4–20 °C. The evaluation coefficients R² are all greater than 0.97, and the Bf value is stable between 0.9 and 1.1, which proves that the model can accurately predict the growth of Serratia at different temperatures. When fitting the relationship between temperature and maximum specific growth rate and delay period in the Belehradek model, we found a clear linear relationship between the two. This indicates that the model can reliably predict the shelf life of chicken breast meat in different temperature regions. The shelf life prediction model has practical guiding significance and application value for the quality and biosafety of chilled meat.

This study explored the development of eco-friendly composite films based on cuttlefish gelatin (FG) and flaxseed protein isolate (FPI) for sustainable food packaging applications, intended to shift toward biodegradable materials capable of replacing petroleum-based polymers. Films were formulated based on gelatin combined to different FPI concentrations (25 to 75%) and characterized for their physicochemical, mechanical, and antioxidant properties. The incorporation of FPI resulted in significant enhancements of film performance. In fact, a significant increase in the tensile strength of films from 60 MPa (control) to 73.5 MPa (p < 0.05), as well as an increase by about 10 °C in the glass transition temperature, were noted after FPI addition at 75%. Water vapor permeability decreased from 6.01 ± 0.3 to 3.72 ± 0.4 10^− 10 g m^− 1 s^− 1 Pa^− 1, and water solubility dropped from 38.60 ± 0.40% to 17.50 ± 0.70% in films with 75% FPI (p < 0.05), indicating improved water resistance. Likewise, water contact angle measurements increased from 94.23° to 117.41°, reflecting greater surface hydrophobicity. FTIR analysis confirmed the formation of new molecular interactions between gelatin and FPI, which contributed to enhanced structural integrity. In addition, composite films showed good UV-barrier property with marked transparency. Regarding the antioxidant potential, the radical scavenging activity of films rose from 44% (control) to 80% (FG/75% FPI) for DPPH and from 29% (control) to 67% (FG/75% FPI) for ABTS, indicating a marked antioxidant effect. Taken together, the results strongly emphasized the use of gelatin-FPI composite films as a compelling biodegradable alternative to conventional plastic packaging, not only aligning with current sustainability imperatives but also delivering mechanical robust and moisture-resistant films with high antioxidant potential, which are essential for preserving the quality and safety of food products.

The study aimed to assess the effect of microencapsulation methods and wall material composition on the survival of Lactobacillus acidophilus, both immediately after encapsulation and following exposure to simulated gastrointestinal conditions. Lactobacillus acidophilus was encapsulated by ionic gelation and spray drying using various concentrations of wall materials. Physicochemical and morphological characterizations were performed to analyze changes in wall materials and differences in survival rates. Furthermore, microcapsules were subjected to an in vitro digestion method to assess the probiotic survival rate. For ionic gelation, the optimal wall material composition was 50% sodium alginate, 25% Arabic gum and 25% whey protein isolate, yielding a post-encapsulation survival rate of 94%. For spray drying, the most effective formulation consisted of 80% Arabic gum and 20% whey protein isolate, which also resulted in a 94% survival rate. However, after in vitro simulated gastrointestinal digestion, the survival of Lactobacillus acidophilus was significantly higher in spray-dried microcapsules (36%) compared to those produced via ionic gelation (3%). The novelty of this study lies in preparing capsules containing Lactobacillus acidophilus to be delivered in the intestinal tract for greater health benefits. The higher concentration of reducing sugars relative to peptides indicated that glycolysis was the predominant degradation pathway during digestion. These findings suggest that spray drying offers enhanced protection for Lactobacillus acidophilus, likely due to the formation of a more stable and resistant encapsulation matrix. Consequently, spray drying represents a promising technique for applications in functional food development, supporting improved probiotic viability and potential health benefits.