Journal of Food Measurement and Characterization最新文献

Jackfruit seed starch (JSS) is an abundant yet underutilized resource with high potential for food applications. However, its large particle size, low solubility, crystalline structure, and poor emulsifying properties limit its techno-functionality. This study aimed to develop jackfruit seed starch nanoparticles (JSS-SNP) using ultrasonication-assisted nanoprecipitation and evaluate the effects of starch concentration and ultrasonication time on their physicochemical and functional properties. The results showed that JSS-SNP exhibited improved physicochemical and functional properties compared to JSS. Ultrasonication-assisted nanoprecipitation resulted in smaller particles (219–239 nm) with better particle homogeneity (0.20–0.21). Morphological analysis showed fragmentation of the granules into smaller particles with rough surfaces. The crystalline structure remained A-type, though relative crystallinity decreased. FT-IR analysis of JSS-SNP revealed a slight reduction in hydroxyl stretching intensity (3400–3500 cm-¹) compared to JSS, indicating minor structural modifications. Starch concentration significantly influenced zeta potential, trough viscosity, final viscosity, setback, water absorption capacity (WAC), oil absorption capacity (OAC), solubility, swelling power, and emulsifying activity index (EAI). Ultrasonication time affected average particle size, zeta potential, peak viscosity, trough viscosity, final viscosity, setback, WAC, solubility, swelling power, and EAI. Higher starch concentration and longer ultrasonication times improved WAC (0.76–1.18 g/g), OAC (0.90–1.65 g/g), swelling power (30 °C: 1.83–2.11 g/g; 90 °C: 13.22–15.84 g/g), solubility (30 °C: 1.55–2.68%; 90 °C: 10.83–13.44%), and EAI (174.65–245.62 m2/g). However, neither factor affected the thermal properties of JSS-SNP.

Texture is an important quality criterion for white-salted udon noodles, a representative type of noodle in Japan. Although it is known that hand-stretched and machine-made udon noodles exhibit different textures, quantitative studies examining the relationship between gluten structure and texture are limited. Using five kinds of hand-stretched and 11 types of machine-made udon noodles, this study aimed to investigate the relationship between gluten structure and mechanical behavior in cooked noodles. Frozen sliced sections of cooked udon noodles were stained with acid magenta and observed under a fluorescence microscope to visualize their gluten structure, and their structural characteristics were quantified using image analyses. Shear tests were conducted on the cooked noodles to determine their stress–strain relationship and obtain their mechanical characteristic parameters, such as elastic modulus, yield stress, strain, and strain energy. Correlation analyses revealed significant positive associations between gluten structural “coherency” and lower yield stress, as well as between the “endpoints” parameter and strain changes at yield points. These findings indicate that gluten structure is closely related to the mechanical behavior of cooked noodles beyond their upper yield point. Principal component analysis of these parameters clearly separated hand-stretched and machine-made noodles into distinct groups. Overall, the proposed method provides a useful approach for observing and quantifying gluten structures in white-salted udon noodles. These insights could inform the development of optimized noodle production techniques and enhance the understanding of gluten’s role in food texture and mechanical properties.

Finger millet is a small-seeded cereal crop and is high in nutrients. Processing is essential for improving the nutritional value of finger millet. The main objective of this study was to investigate the germination time effect on the mineral value, anti-nutritional content, and mineral bioavailability of finger millet flours. The study used a laboratory-based experimental design with a completely randomized design (CRD) arrangement. The finger millet varieties were soaked for 24 h, then germinated for 24, 48, and 72 h before being oven-dried. Unsoaked and ungerminated finger millet grains were milled into flour and used as a control. Calcium and iron content increased with germination time (0 to 72 h), while zinc content decreased. After 24, 48, and 72 h of germination, all finger millet varieties had less tannin and phytate content than the control. The phytate/calcium and phytate/iron molar ratios decreased significantly in all finger millet varieties after 72 h of germination. The mineral bioavailability of finger millet flour increased while the phytate and tannin content decreased during germination. In general, germination is an efficient processing technique that increases mineral bioavailability and decreases anti-nutritional factors in finger millet flours, which improves their nutritional value.

In this work, the effects of sand roasting (SR), pan roasting (PR), and microwave roasting (MWR) on the physicochemical, functional, phytochemical, thermal, and rheological characteristics of Kalanamak rice (KNR) flour and its use in gluten-free cookies were examined. Roasting considerably improved the nutritional qualities; samples treated with MWR exhibited the highest levels of fat (0.81 ± 0.02%) and protein (11.75 ± 0.03%). SR samples show the most significant reduction in moisture content by 7.68 ± 0.16%. Functional properties such as water solubility (WS) and water binding capacity (WBC) improved, with MWR showing the highest WS (72.06 ± 0.52%) while SR showing the maximum WBC (182.96 ± 1.92%). Antioxidant activity (DPPH) and total phenolic content (TPC) in MWR- KNR flour increased from 81.68 ± 0.29% to 91.36 ± 0.19% and from 16.85 to 22.75 mg GAE/g, respectively, compared to the control sample. However, total flavonoid content (TFC) declined from 4.21 ± 0.36 to 0.50 ± 0.23 mg/100 g. Roasting influenced the pasting and rheological properties of KNR flour, with peak viscosity (PV) increased in PR (1325.67 ± 2.08 cP) and MWR (1245.33 ± 2.08 cP), whereas SR exhibited a lower PV (533.86 ± 0.80 cP). MWR samples showed improved viscoelastic qualities, and the rheological investigation verified the pseudo-plastic, shear-thinning tendencies. Scanning electron microscopy (SEM) revealed more surface fractures due to moisture loss, while FTIR examination indicated molecular changes. Gluten-free cookies made with MWR-KNR flour had lower hardness (2338.61 ± 20 g) and minimal baking loss (7.14 ± 0.73%). Gluten-free cookies made with MWR-KNR flour had lower hardness (2338.61 ± 20 g) and minimal baking loss (7.14 ± 0.73%). Cookies made with MWR-KNR flour were of comparable quality to those made with commercial rice flour. MWR-KNR flour showed the most advantageous changes, suggesting it might be a valuable ingredient for gluten-free recipes.

In this work, the purity of polyphenols in brown mustard seeds extract (BMSE) was improved by macroporous resin screening, adsorption kinetics investigation, and the optimization of dynamic adsorption/desorption parameters. AB-8 was identified as the optimal resin. Optimal adsorption/desorption parameters were 2 mg/mL sample concentration, 40 mL sample volume, and desorption with 60% ethanol, at which conditions, the purity of polyphenols from purified brown mustard seeds extract (BMSE-P) was 5.64-fold higher than BMSE. Nine phenolics and six flavonoids were detected in BMSE-P through LC–MS/MS analysis. Moreover, BMSE-P exhibited superior in vitro antioxidant activity. Further exploration of the radioprotective activity of BMSE-P showed that BMSE-P could promote the proliferation and effectively inhibit the ROS generation of ⁶⁰Coγ radiation-damaged HL-7702 cells. This work could establish a basis for purifying brown mustard seeds polyphenols and advancing their further application in functional food.

In this study, tea tree oil microcapsules (TTOM) were prepared using gelatin/pectin encapsulated tea tree oil. PVA-CG-TTOM active films were prepared by incorporating TTOM into polyvinyl alcohol-cassia gum (PVA-CG) matrix. The effects of different volume ratios of TTOM on the physicochemical and antioxidant properties of the films were investigated. The results indicated that TTOM primarily interacted with the PVA-CG matrix through physical interactions. The incorporation of TTOM significantly improved the film’s hydrophobicity, water vapor barrier properties, and UV-blocking performance. Additionally, the active films exhibited excellent antioxidant activity and flexibility. In the application of preserving Agaricus bisporus, the active film demonstrated good preservation effects, effectively delaying the aging of the fruiting bodies. The developed PVA-CG-TTOM active film shows potential for application in the field of bio-based active packaging materials.

Graphical abstract

Honey has been used for centuries as both food and medicine. This study examines and compares Brix, sugar content, hydroxymethylfurfural (HMF) content, pesticide contamination, and antioxidant properties of eight types of Moroccan monofloral honey. HPLC was employed to analyze the honey samples for their sugar composition and HMF levels and to identify any pesticide residues. The total antioxidant capacity of honey was assessed using three assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP). The results were statistically analyzed. Honey samples met criteria established by the European Union and showed antioxidant potential. They exhibited significant polyphenolic (24.30–99.24 mg EqAA/100 g) and flavonoid content (8.64–29.58 mg EqQ/100 g), with p < 0.05. The correlations between antioxidant results and polyphenol content were statistically significant. This study presents preliminary findings on the phenolic profile and total antioxidant capacity of these Moroccan monofloral honey. In addition, no pesticides residues were found, confirming their purity and safety. Data indicates its monofloral origins and its potential as a natural source of antioxidants with significant medical properties. It may be utilized as a natural nutraceutical for the management of diseases associated with free radical damaging.

Black carrot pomace, a polyphenol-rich byproduct, offers considerable potential for functional food development; however, its bioactives are highly sensitive to environmental conditions during processing, storage, and digestion. This study aimed to develop a co-encapsulated probiotic powder system combining Lactobacillus acidophilus LA-5 with bioactive compounds from black carrot pomace to improve their stability and bioaccessibility. The powdered products encapsulated with gum Arabic using a spray dryer were characterized for solubility (93.8 ± 1.86%), particle size (13.38 ± 6.51 μm), glass transition temperature (54.995 ± 1.874 °C), hygroscopicity (13.55 ± 0.10%), total monomeric anthocyanins (2.79 ± 0.21 mg cyanidin-3-glucoside/g powder), total phenolic content (3.12 ± 0.03 mg GAE/g), and antioxidant activity (DPPH: 5.69 ± 0.24, ABTS: 18.96 ± 0.48 mg TE/g). Microencapsulation efficiencies were determined as 86.96% for total phenolic compounds, 78.09% for DPPH activity, 79.33% for ABTS activity, 76.78% for probiotics, and 80.91% for TMAC. Simulated gastrointestinal digestion tests demonstrated a 77.65% survival rate of L. acidophilus under gastric conditions and 50.98% post-intestinal exposure, while total phenolic content exhibited 88.1% Retention in the gastric phase and 57.9% overall bioavailability after intestinal digestion, providing a concise temporal release profile of the encapsulated compounds. Storage stability studies at -18 °C, 4 °C, and 25 °C confirmed that gum Arabic Retained 57.14% of total phenolics at room temperature after 12 weeks, following first-order degradation kinetics. Morphological analysis via SEM revealed uniform, spherical, crack-free microcapsules, while FTIR confirmed the successful encapsulation of bioactives within the gum Arabic matrix. These findings suggest that spray drying-based co-encapsulation can effectively enhance the stability and functional delivery of probiotics and phenolic-rich compounds, supporting their potential application in functional food development.

This study investigates the stabilization of moringa oil-in-water Pickering emulsions using modified orange peel particles (MOP) and modified starch from rice particles (MSP) as stabilizers. These were chosen due to their origin as abundant, food-industry byproducts, which aligns with using sustainable and eco-friendly biopolymers. Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the successful esterification of orange peel, enhancing its amphiphilic properties. MOP proved to be a superior stabilizer with a contact angle of 86°, close to the optimal 90° for stabilizing emulsions. This also contributed to a higher absolute zeta potential of -11.4 mV and a smaller particle size of 107.7 nm compared to MSP, leading to more stable emulsions. A Box-Behnken design was used to assess the impact of the oil-to-water ratio, stabilizer ratio, and stabilizer concentration on emulsion stability. Stability was assessed by measuring pH, droplet size, zeta potential, and a stability index over 25 days, with four out of 15 samples demonstrating long-term stability. Optimized parameters were identified using Minitab, resulting in an emulsion with a mean droplet size of 175.7 nm. The optimized formulation had a relative error of only 14.44% compared to the model’s prediction, demonstrating the critical role of stabilizer properties and formulation design in achieving stable Pickering emulsions.

The extract of lichens Caloplaca saxicola (CS), Xanthoria candelaria (XC), and Xanthoria elegans (XE) were screened for Antioxidant And antimicrobial activities. Anthraquinone parietin was identified as the major compound in the extracts. The maximum concentration of parietin was in XE. Maximum scavenging activity was in the extracts of the XE. Extracts of CS, XC and XE exhibited 61.69%, 71.91% And 74.97% hydrogen peroxide scavenging activity. The extracts exhibited strong reducing power and superoxide anion radical scavenging activity. Fe²⁺ could be chelated by CS, XC, and XE extracts in a concentration-dependent manner. The antioxidant activity of extracts showed dose dependence and increased with concentration of extracts. XE extract had the highest effect on B. cereus inoculated plates, with a mean zone of inhibition of 28.5 ± 1.2 mm. The XE extracts MIC against S. aureus was determined to be 7.5 ± 0.1 µg/mL, while for B. cereus it was found to be 6.0 ± 0.1 µg/mL. Docking studies targeting the active site of human peroxiredoxin 5 and glucosamine-6-phosphate synthase were employed to explore the possible interactions of the parietin and standard compounds. The in vitro findings suggesting parietin as an antioxidant and antimicrobial agent were supported by computational analysis.