Journal of Food Measurement and Characterization最新文献

The present investigation used a combination of microwave-infrared (MW-IR) along with counter-current hot air flow (85°C) to have synergistic effect in optimizing the roasting of high oleic groundnuts by using response surface methodology (RSM). The effect on quality parameters, such as sensory attributes, texture, colour, induction time (IT), and Oleic to Linoleic ratio (O/L), was evaluated. The roasting process was optimized at 932 ± 2 watts (w) of microwave power and 280 ± 2°C of infra-red temperature. The study revealed that parameters O/L ratio, browning index (BI), overall acceptability (OAA) and induction times (IT) were positively influenced by the infrared temperature (p < 0.05). The IT and O/L ratio values were varied in the range of 138.75–296.08 min and 20.7–31.73. In addition, the moisture and hardness values were negatively influenced by infrared temperature (p < 0.05). An interactive combined effect (p < 0.05) was observed for the α-tocopherol content. Further, the optimized MW-IR combination process was compared with conventional roasting with respect to the quality parameters. It was observed that MW-IR optimized groundnuts showed improved performance, with higher induction time (285.66 min), optimal browning index (8.18), lower hardness (3.47 kg), and greater sensory acceptability (8.06). MW-IR processing led to higher concentrations of volatile flavour compounds, particularly pyrazines (methyl-pyrazine, 2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, and 2-ethyl-3-methyl-pyrazines), compared to conventional roasting. In conclusion, the optimized MW-IR processing is more efficient in terms of quality aspects and processing time than the conventional method and can be suitable for industries due to their robustness, capacity and rapid processing.

Accurate fruit detection is vital significance for estimating the output of orchards. In this paper, an improved deep convolutional neural network detection model, SYL-YOLOv8n, suitable for small object detection from the perspective of unmanned aerial vehicles based on YOLOv8n is proposed. Firstly, this study designed a PE-C2f module, which founded on the partial convolution (PConv) and efficient multi scale attention mechanism (EMA). This design facilitates model lightweighting while improving the capacity to extract and integrate peach feature information in complex environments. Secondly, the multiple path distance intersection over union (MPDIoU) loss function is used as the new bounding box loss function to accelerate the positional fitting between the ground-truth and predicted boxes. Thirdly, the bidirectional feature pyramid network (BiFPN) is introduced to improve the information transmission capacity among features of different scales through weighted bidirectional feature fusion. Finally, a P2 small target detection layer is added in the neck section, thereby better capturing the detailed information of small objects. To verify the validity of the algorithm, experiments were carried out on a self-constructed multi-source peach dataset. The Precision (P), Recall (R), mean average precision (mAP), and F1-Score (F1) of the SYL-YOLOv8n reached 92.7%, 85.0%, 94.3%, and 88.7%, respectively, which were 1.4%, 1.9%, 0.7%, and 1.7% higher than the original model. Finally, based on the number of canopy fruits identified by SYL-YOLOv8n, a “canopy fruits - LAI - whole tree fruits” yield estimation method incorporating leaf area index (LAI) coefficients was proposed. The results showed that the R² of the yield estimation method reached 0.88, with a RMSE of 11.16. The accuracy of this estimation method also meets the actual application requirements.

Chronic oxidative stress and inflammation accelerate skin aging by inducing structural compromise in intracellular components and extracellular matrix (ECM) degradation. Plant-derived bioactive peptides have attracted great attention for their outstanding biological activities. However, before protein hydrolysis, the traditional extraction strategy of protein was unsustainable for its polluting solvents and reagents. Tricholoma matsutake (T. matsutake) is rich in proteins, vitamins, poly-peptides and double-chain polysaccharides. Several natural deep eutectic solvents (NaDESs) were synthesized for the efficient extraction of protein from T. matsutake. The highest yield of protein (52.5 ± 0.66%) was obtained from extraction at 35 of matrine/1,2-Propanediol (MaPd) concentration for 2 h, a solid-liquid ratio of 40 mL/mg. Furthermore, the optimal peptides were prepared by protein hydrolysis with 20% alkaline protease at 55 °C for 90 min. Notably, T. matsutake peptides were good in scavenging radicals and in decreased levels of IL-1α, IL-6. Meanwhile, T. matsutake peptides exhibited anti-skin aging ability by preventing the secretion of MMP-1 and MMP-3, degradation of collagen I and elastin. The study demonstrates that NaDES combined with enzymolysis extraction is a suitable, green technique with high potential of peptides from T. matsutake. Therefore, T. matsutake peptides can be considered for developing crude drug formulations and functional food or cosmetics materials with anti-inflammatory and Anti-aging properties.

Starch is a naturally occurring polysaccharide available in multifarious sources. The lotus seed has greater potential to complement the requirements of industries that produce modified, functional, and high-value starches. The objective of the present study is to investigate the effect of varying levels of heat moisture treatment (HMT) and dual modifications (HMT and esterification) on the structural and physicochemical properties of lotus seed starch granules (LSS). Higher moisture levels (35%) and concentration of citric acid (40%) significantly increased the resistant starch content. Compared to native starch, the resistant starch (RS) and amylose content of HMT35 and HMT35 + CA40 starch was effectively risen from 21.27 to 45.87% and 49.18%, and from 23.49 to 35.76% and 39.86%, respectively. The particle size (806.2 to 1400 nm) of starches increased with the inclusion of modification due to the infiltration of water into the granules. However, concavity was seen with insignificant surface erosion. The native and modified starches exhibited A-type crystallinity with degrees of crystallinity ranging from 23.40 to 22.20%. The thermal parameters (T₀, T_p and T_c) and solubility were increased sharply in all modified starches compared to controls. The results of the in vitro starch digestibility test indicate that HMT35 + CA40 starch exhibits a reduced rate of hydrolysis (33.36%) and a lower glycemic index (57.97). Compared to single modification, dual modification resulted in enhanced functionalities of LSS. From these findings, the application of modified LSS would benefit the food and industrial sectors.

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White button mushrooms, a highly perishable commodity of interest, were treated using continuous microwave at 0.5-1 kW for 300–750 s for microbial decontamination and inactivation of spoilage enzymes. The impact of microwave radiation on quality parameters was also assessed. Microwave treatment at 1000 W for 675 s caused a 5-D reduction of inoculated and native microorganisms and led to > 95% inactivation of spoilage enzymes. The microwave treatment induced a rupture of microbial cell membranes, cytoplasm leakage, and critical deformity to the cell body. Further, microwaves led to unfolding and conformational alterations in the secondary structure of enzymes. The Weibull model was a good fit for the microbial inactivation kinetics. E. coli was the most sensitive, while AM was the most resistant microorganism to microwave exposure. Microwave treatment caused significant changes in the color and firmness of the mushrooms and led to noticeable retention or increase in their biological activity. At maximum treatment intensity, the BI increased by 39.5%, the firmness tripled, 73.4% of the total phenolic content, and the antioxidant capacity increased by 63.8%. Inspecting the storage stability of microwave-treated whole white button mushrooms (1000 W, 675 s) against untreated control samples revealed better microbial stability up to 4 d at 4℃ and 3 d at 20℃ and minimal color and firmness changes. At 4℃ on the 4th day, the treated samples retained 143.5% of the initial total phenolic content, 233.3% of the initial antioxidant capacity, and 67.9% of the vitamin D₂ content.

Non-targeted metabolomics was employed to analyze metabolites in wet rice noodles fermented by Burkholderia gladioli pv. cocovenenans (BGC) to explore the potential formation of bongkrekic acid (BA). Three groups were incubated for 72 h: the pathogenic strain BGC 83756-inoculated group, the non-pathogenic strain Burkholderia gladioli (BG) 10574-inoculated group, and a blank control (BK) group. Metabolite dynamics were monitored using ultra-performance liquid chromatography-high resolution tandem mass spectrometry (UPLC-HRMS/MS). BA was not detected in either the BK group or the BG 10574-fermented group during incubation. In contrast, BA was first detected in the BGC 83756-inoculated group at 16 h of fermentation and reached a concentration of approximately 4,800 μg/kg in the late stages of culture. A total of 723 and 606 metabolites were identified in negative and positive ion modes, respectively. Differential metabolites, including BA, α-dimorphecolic acid, and calystegine B₅, were significantly upregulated in the BGC 83756-fermented group compared to the BG 10574-fermented group. Conversely, sinapic acid, saccharopine, 2-methylbutyrylglycine, and 2-keto-6-acetamidocaproate were significantly downregulated. The non-targeted metabolomics analysis of the BA biosynthetic pathway generally aligned with the bon gene cluster predictions, except for β-branching events.

Moringa oleifera seeds are a promising alternative to animal protein sources because of their complete amino acid profile; however, defatting can alter their physicochemical properties. This study evaluated the effects of two defatting methods on the physicochemical, functional, and biochemical properties of Moringa oleifera seeds from Colima (Mexico), via gravimetric analyses and SDS‒PAGE. The flour was defatted via conventional (chloroform: methanol 2:1) and ultrasound-assisted methods (hexane). The analyses included proximal composition, functional properties, protein fractionation, and SDS‒PAGE. The results revealed increases in all the components except lipids after defatting. Compared with chloroform: methanol, hexane was more effective at removing lipids and yielded a greater protein content (Bradford). Protein loss with chloroform: methanol significantly reduced the solubility but increased the gelation and emulsifying capacities. The protein fractions presented increased levels of albumins and prolamins after defatting, whereas the levels of glutelins were drastically reduced. SDS‒PAGE revealed protein loss during defatting, particularly with chloroform: methanol, whose electrophoretic profile confirmed its ability to extract proteins—unlike hexane. This study demonstrated that both the solvent type and extraction method significantly influence Moringa oleifera seed protein properties. These findings provide valuable insight into guiding defatting method selection on the basis of intended protein use and support the potential of Moringa oleifera seeds as valuable raw materials for the food industry.

Biodegradable food packaging films have garnered significant interest in recent years due to environmental concerns and the need for enhanced food security. This study reports, for the first time, the preparation and characterization of chitosan film incorporated with bee bread extract, focusing on its physical, antioxidant, and antibacterial properties. Bee bread, a fermented bee product rich in bioactive compounds, offers nutritional and therapeutic benefits, making it a promising natural additive for functional food packaging materials. The films were prepared by the solvent-casting method. Fourier transform infrared spectroscopy (FTIR) confirmed the interactions between bee bread extract and chitosan. Scanning electron microscopy (SEM) analyses demonstrated strong compatibility of bee bread extract within the chitosan. The incorporation of bee bread extract significantly (p < 0.05) improved mechanical properties, such as tensile strength, while also markedly enhancing antibacterial activity. Gluconic acid, which is the dominant organic acid in bee bread, was released at a rate of 32% from the films within the first three hours. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay showed a substantial increase in the bee bread-incorporated film (88.36%) compared to the pure chitosan film (5.42%). The film’s transparency to UV and visible light, as well as its color analysis and physical characteristics, were thoroughly evaluated. Furthermore, the use of the film in food preservation demonstrated notable effectiveness, with the samples maintaining a fresh appearance throughout the storage period. Overall, bee bread extract presents a promising natural additive for enhancing chitosan-based films by improving mechanical strength, antioxidant capacity, and antibacterial effectiveness.

The aroma quality of whole egg powder (WEP) is critically influenced by its manufacturing processes. However, limited information exists regarding dynamic changes in volatile compounds (VCs) and flavor profiles during WEP processing. Unlike previous studies focusing solely on final product analysis, this work provides the first comprehensive GC-IMS-based characterization of volatile compound (VC) evolution across all key processing stages (pretreatment, filtration, homogenization, sterilization, spray drying, and storage). A total of 59 VCs were identified, with esters dominating the volatile profile of the final product. Notably, multivariate analysis revealed that spray drying—a stage previously underexplored in WEP flavor research—constitutes the most critical stage for VC transformation. By integrating relative odor activity value (ROAV ≥ 1) and variable projection importance (VIP ≥ 1) metrics, seven key differential flavor substances were identified: 2-pentanone, acetone, 2-methylbutanal (D), propyl butanoate, 2-methyl-pentanoic acid, 1,1-diethoxyethane, and methyl acetate. This study advances the mechanistic understanding of WEP flavor dynamics, offering industry-applicable insights for optimizing processing conditions to minimize off-flavor formation and enhance product quality.

Medicinal plants serve as raw materials for phytochemicals that constitute the basis of many pharmaceutical drugs. In this regard, this study aimed to investigate phytochemical compounds, antioxidant, and anti-cancer activities of five plants (oat (Avena sativa L.), club moss (Lycopodium clavatum L.), basil (Ocimum basilicium L.), dandelion (Taraxacum officinale L.), and valerian (Valeriana officinalis L.)) from Türkiye local plant markets. The phytochemical compounds were identified by HPLC and gallic acid (0.43–2.29 mg/g) was present in all plants. Total phenolic contents (TPC) ranged from 27.53 to 132.89 µg GAEs/mg extract and total flavonoid contents (TFC) ranged from 14.80 to 42.07 µg QEs/mg extract. When oat indicated the highest antioxidant activity in DPPH^• scavenging (IC₅₀: 134.20 µg/mL), ABTS^•+ scavenging (IC₅₀: 56.07 µg/mL) and metal chelating (IC₅₀: 348.04 µg/mL) assays, basil possessed the highest antioxidant activity in CUPRAC (A_0.50: 51.36 µg/mL) and phosphomolybdenum (A_0.50: 45.18 µg/mL) assays. Also, anti-cancer activity was assessed using the Alamar Blue assay, and oat was recorded as the best anti-cancer active extract on HT-29 (IC₅₀: 53.03 µg/mL) and HeLa (IC₅₀: 29.17 µg/mL) cell lines with higher activity than cisplatin (IC₅₀: 31.02 µg/mL for HeLa). Chemometric analysis was applied for clustering by principal component analysis (PCA) and hierarchical cluster analysis (HCA) which revealed that club moss was distinguished from the other plants club moss was distinguished from other plants. These results propose that the plants studied can be important sources of promising phytochemicals as a starting point for further analysis.