Journal of Food Measurement and Characterization最新文献

Challenges related to the direct incorporation of volatile antimicrobial compounds into packaging materials were effectively addressed through the use of β-cyclodextrin (βCD) for encapsulation. This research investigated the factors influencing the encapsulation process through the application of two preparation techniques (i.e., co-precipitation, kneading) and two guest compounds (i.e., linalool, eugenyl acetate). The results demonstrated effective encapsulation as evidenced by conformational analysis, which included Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) along with quantitative measurements, encapsulation efficiency (EE%) and release kinetics. The analysis collectively confirmed the encapsulation process by demonstrating comparable absorbance peaks and transition temperatures to native βCD, shifts in the water peak, the absence of guest compound peaks, and altered degradation temperatures. FTIR results indicated that co-precipitation demonstrated greater effectiveness for stable encapsulation, notably improving the thermal stability of eugenyl acetate with significantly (p < 0.05) elevated decomposition temperatures (318 °C) and enhancing the encapsulation efficiency of linalool by 24.2%. Regarding release kinetics, co-precipitation samples exhibited a controlled and steady release, reaching equilibrium for linalool/βCD on day 7 (37 mg/L) and eugenyl acetate/βCD on day 10 (70 mg/L). In contrast, kneading samples resulted in an uncontrolled release pattern for linalool/βCD, characterized by a bursting effect (3292 mg/L on day 1) while eugenyl acetate/βCD never reached equilibrium. The findings highlight the interplay between the guest compound and the preparation methods, indicating that optimized inclusion complexes can function as active additives to enhance the preservation of fresh produce (i.e., cherry tomatoes).

This study investigates the enhancement of bioavailability of bioactive compounds from rowanberries throug ultrasonic-assisted extraction of phenolic, flavonoid, antioxidant, and pectin content. The bioactive compounds were further encapsulated using psyllium gum, aiming to improve their stability and bioavailability. The extraction parameters, including ultrasonic power (360 W, 420 W, and 600 W), time (10, 20, and 30 min), and solid-liquid ratio (1, 3, and 5 g/25 mL), were varied systematically using Box-Behnken response surface methodology. Extracts (8, 12, 16 g in 30 mL) obtained under optimal conditions were encapsulated with different amounts of psyllium gum (4, 7, 10 g in 30mL) and evaluated for encapsulation efficiency, stability, particle size, in vitro digestion, and color. The optimal extraction conditions resulted in a total phenolic content (TPC) of 0.8611 mg GAE/g, total flavonoid content (TFC) of 615.2 mg RE/g, antioxidant activity (AOA) of 56.43%, and pectin yield of 1.965%. The study found that the highest encapsulation efficiency (98.07%) was achieved with 16 g of rowanberry extract and 7 g of psyllium gum, alongside the smallest particle size (0.6451 mm). The lowest gastric release (52.80%) and the highest intestinal release (43.60%) indicate improved bioavailability. Additionally, the encapsulation provided high stability, with instant stability reaching 93.55% and long-term stability at 90.17%. The optimal formulation (7 g gum, 16 g extract in 30 mL solution) exhibited the highest efficiency, stability, and intestinal release, along with the lowest gastric release, highlighting rowanberry’s potential as a sustainable, value-added, and highly bioavailable food product.

Diabetes mellitus (DM) is one of the most significant global health challenges, requiring urgent solutions to enhance its treatment efficacy and affordability. This study investigated the antioxidant and antidiabetic properties of an ethanolic extract of Salvia hispanica (chia) seeds in alloxan-induced diabetic mice. The phytochemical composition of the extract was characterized using UV-Vis spectroscopy, FTIR, and Gas Chromatography-Mass Spectrometry (GC-MS). GC-MS analysis revealed the presence of various compounds in the chia seed extract, which may contribute to its observed biological activities. The antioxidant activity of chia seed extract (IC₅₀ = 174.31 µg/mL) was comparable to that of ascorbic acid (IC₅₀ = 171.53 µg/mL). For the antidiabetic study, experimental mice were administered the extract at doses of 150 and 250 mg. The 250 mg dose significantly reduced blood glucose levels (114.43 ± 1.13 mg/dL), closely resembling the effect observed in the positive control group (109.41 ± 1.21 mg/dL). Metabolic parameters and lipid profiles showed significant improvement after administration of chia seed extract compared to the control. Histopathological evaluation revealed improvements in the pancreatic, liver, and kidney tissues affected by alloxan-induced DM. Molecular docking and SIFT analyses identified the key hotspot residues in the target proteins. The docking results indicated that DMHD exhibited the strongest binding affinity for α-amylase, suggesting its potential as an effective treatment for type 2 DM (T2DM). Most compounds followed the Lipinski rule of five, were non-toxic, and showed moderate activity against α-amylase, as predicted by PASS. In conclusion, chia seed extract (250 mg) significantly reversed diabetic conditions, bringing glucose levels and lipid profiles close to normal.

This study investigated the effects and underlying mechanisms of different concentrations of Lycium barbarum leaf flavonoids (LBLF) (0%, 0.01%, 0.1%, and 1%) on the reduction of warmed-over flavor (WOF). The odor distribution of bowl-steamed Tan lamb was analyzed using gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry. The degree of protein and lipid oxidation was evaluated through physicochemical indicators. According to the analysis of flavor indicators, 1-octen-3-ol, hexanal, octanal and nonanal were identified as WOF during the storage period. The peroxide value (meq/kg fat) exhibited a significant increase (P < 0.05) from 0.99 to 5.77 during both the before refrigeration (BR) and microwave reheating (MR) stages. Notably, during the BR stage, the thiobarbituric acid reactive substances (TBARS) values of bowl-steamed Tan lamb samples treated with antioxidants were significantly lower (P < 0.05) compared to those of the control group. The results of the oxidation index measurements revealed that WOF production was due to the predominance of lipid oxidation, with a significant positive correlation between WOF and lipid oxidation products and a weaker correlation with protein oxidation. Moreover, when the LBLF concentration reached 0.1%, WOF was significantly inhibited. Additionally, LBLF contributed the characteristic flavor of bowl-steamed Tan lamb, including floral and herbal notes derived from terpenes and esters. In conclusion, LBLF mitigated WOF in bowl-steamed Tan lamb by inhibiting the formation of WOF precursors while masking residual off-flavors with its characteristic floral-herbal aroma profile.

The antioxidant and antidiabetic properties of the Eryngium billardieri extract highlight its potential for enriching dairy products, such as ice cream, to offer enhanced health benefits and promote overall wellness. In this regard, this study is designed in two phases to assess the antidiabetic activity of E. billardieri extract in streptozotocin-induced diabetic rats and the fortification of ice cream with this extract. The findings of the first phase showed that administering the extract at dosages of 30 and 100 mg/kg per day significantly decreased hyperglycemia, hyperlipidemia, and oxidative stress levels in diabetic rats. In the next phase, the E. billardieri extract was used to fortify ice cream at five concentrations (50, 100, 200, 300, and 500 ppm). Consequently, the pH (6.63 to 5.67) and overrun (43.07 to 31.90%) values of the ice cream were significantly (p < 0.05) decreased when the extract was added at concentrations exceeding 100 ppm. Furthermore, the total solids (35.40 to 28.56%) and viscosity (704 to 472 cP) of the ice cream were significantly (p < 0.05) decreased by the addition of 200–500 ppm of extract. However, the fat content (4.46–4.50%) of the ice cream samples showed no significant (p > 0.05) change by the addition of extract at different concentrations. Additionally, the ice cream fortified with E. billardieri extract displayed satisfactory color parameters and acceptable sensory properties. The results indicate that E. billardieri extract can be effectively utilized to fortify foodstuffs, highlighting its potential as a valuable functional ingredient.

Wheat germ (WG), a byproduct of wheat grinding, is the most nutrient-dense part of the grain; however, its high oil content and enzymatic activity lead to a limited shelf life. This study aimed to identify the optimal stabilisation temperature for prolonging WG’s shelf life and to examine the impact of temperature on its biochemical composition. We used five temperatures: 50 °C, 60 °C, 80 °C, and 100 °C to inhibit the lipase enzyme that degrades WG. Its activity is monitored by measuring fatty acidity over a one-month storage period. Results revealed that steaming at 80 °C for 20 min was the most effective method for stabilisation. FTIR revealed heat effects while key functional groups remained intact. This finding is supported by SDS-PAGE, which shows that protein profiles do not change much. This suggests that the treatment keeps the nutritional and functional integrity of the proteins in wheat germ, even though the concentrations of some amino acids are slightly lower, as shown by UFLC. The GC analysis of lipids identified seven fatty acids characterised by a high proportion of polyunsaturated fatty acids, which remained stable after heat treatment. HPLC detected twelve polyphenols, preserving the majority, except for certain polyphenols lost post-treatment. This study provides valuable insights for the food and nutrition industries by introducing a simple, cost-effective, and gentle stabilisation method that extends the shelf life of wheat germ while preserving its essential nutritional properties, thereby increasing its potential as a rich and affordable supplement.

Peptide–iron chelates were prepared, and their chelating properties were explored. High voltage pulsed electric field (PEF) was used to assist in the extraction of phosvitin (Pv) from Mylopharyngodon piceus roe, and the Pv extract was subsequently treated and enzymolyzed to obtain phosphopeptide (PP). After PEF pretreatment and enzymatic hydrolysis, total antioxidant capacity and Fe²⁺-chelating ability of PP increased by 54.45% and 12.06%, respectively. Peptide–iron chelates (PP₈-Fe) were prepared using PP with the highest antioxidant activity. Chelate structure determination revealed that PP₈-Fe was rich in amino acids with strong metal ion chelation capabilities, namely Glu, Asp, and Ser, which accounted for 50.91% of the total amino acids. Compared to PP₈, PP₈-Fe exhibited a more loosely structured surface at the microstructural level, increased iron content, a shift in secondary structure from random coil to α-helix and β-sheet, an increase in weighted average particle size from 420.20 ± 2.80 nm to 768.50 ± 1.90 nm, an increase in zeta potential from -33.70 ± 0.60 mV to -3.78 ± 0.46 mV, enhanced hydrophobicity, an increase in ΔH, and good gastrointestinal digestion stability. PP₈ has iron chelating sites, including phosphate, carboxyl, carbonyl, amino groups, and sialic acid residues. Our findings provide a theoretical foundation for peptide preparation and enhancement of their bioactivity via PEF pretreatment, while also providing guidance for future research on their chelation mechanisms with metal ions.

Lightweight object detection algorithms that maintain a balance between speed and accuracy are essential for strawberry-picking robots. Strawberry fruit detection, however, is often challenged by occlusions from stems and leaves, overlapping fruits, and complex background interference. In addition, most existing ripeness detection methods rely on high-performance computing platforms, which limits their practicality in field applications. To address these issues, a lightweight real-time strawberry ripeness detection algorithm, SR-YOLO, is proposed based on the YOLO11 framework. A compact module, termed the Pela block, is designed using partial convolution (PConv) to reduce parameter count and memory access, while simultaneously suppressing background interference. A lightweight localization-based asymptotic feature pyramid network (LAFPN) is incorporated to enhance multi-scale detection performance. Moreover, a novel Focaler-PIoU loss function is introduced to direct the model toward anchor boxes of moderate quality, thereby mitigating the difficulty imbalance among strawberry samples. A large-scale, complex dataset is constructed, comprising 14,300 images and over 65,000 annotated strawberry instances, to evaluate the model. Experimental results indicate that the enhanced model achieves a precision of 91.3% and an mAP50 of 92.1%, with improvements of 2.8% and 2.5% over the baseline, respectively. Compared to mainstream detection algorithms, the proposed model demonstrates superior accuracy while maintaining a reduced number of parameters and lower computational complexity. When deployed on a Jetson AGX Orin embedded edge device with FP16 quantization, it sustains a detection speed of 90.1 FPS. In conclusion, SR-YOLO offers accurate, real-time detection of strawberry ripeness across complex agricultural environments, providing practical value for the vision modules of autonomous strawberry-picking robots.

In present study, defatted watermelon seeds flour (DWMSF) based film forming solution and active films functionalized with oregano essential oils was developed using ultrasonication treatment (time – 40, 50 & 80 min; amplitude- 20%, 30% & 40%). The findings suggested that the increasing time and amplitude of ultrasonic treatments, significant (p < 0.05) improved the physical, mechanical, barrier, thermal, and optical properties of films. The lowest particle size (4.79 μm), zeta potential (-21.7 mV), and decreased viscosity (flow behavior index, n = 0.094) were recorded in the ultrasonicated (40% amplitude for 80 min) film formulation (WM 40:80) compared to the untreated control sample (WM 0:0). Similarly, the thickness (0.25 mm), swelling degree (0.05%), and opacity (0.41%) were lowest in the (WM 40:80) samples in comparison to control (WM 0:0) samples. The treated active packaging films showed a lower oxygen transmission rate (WM 40:80 = 8.12 cm³/m²d) than the control films (WM 0:0 = 18.10 cm³/m²d). The microstructural (SEM) analysis showed a uniformly distributed polymeric matrix with a smooth, flat surface, and declined crystallinity in the treated film (WM 40:80) compared to the control film (WM 0:0). Combining ultrasonication treatment and the incorporation of OEO improved the antimicrobial efficiency of DWMSF-based active packaging films.

Graphical abstract

Potatoes are a crucial food crop, and low-temperature storage is commonly used to preserve their quality over extended periods. However, a key challenge with this method is cold-induced sweetening, which raises reducing sugar levels. In the potato processing industry, reducing sugar concentration is a critical quality indicator, as high levels can negatively impact the color and taste of fried products through the Maillard reaction, leading to undesirable browning and the formation of harmful acrylamide. Therefore, developing a simple, rapid method to measure glucose levels in potato tubers is of significant interest. This study introduces a dipstick-based technique for quick glucose estimation in potatoes. The method is low-cost, user-friendly, and compatible with common chemicals and biochemicals, making it highly suitable for field or on-site testing at processing plants. The paper strip sensing platform enables passive liquid transport and delivers rapid results, providing a practical tool for potato farmers and small processing units. By facilitating timely glucose level assessment, the method can help reduce transportation expenses and minimize crop rejection due to excessive reducing sugars. This research offers a promising solution for improving potato quality management through a more efficient and reliable glucose measurement approach.