Journal of Food Measurement and Characterization最新文献

This study evaluated the effects of classical and microwave-assisted (MW) infusion on the physicochemical, bioactive, and aromatic profiles of black tea. Samples were subjected to infusion in MW at different powers (300, 450, and 600 W) and times (5, 10, and 15 min), and total phenolic content (TPC), antioxidant activity, color attributes (L*, a*, b*), °Brix, and individual phenolic compounds were analyzed in the tea samples. MW-assisted infusion, especially at 600 W for 10–15 min, significantly enhanced antioxidant activity and TPC (up to 7613.73 mg GAE/100 g), compared to classical infusion (7900.61 mg GAE/100 g). HPLC analysis revealed higher gallic acid levels in the samples subjected to MW, while (−)-epicatechin was more abundant in the sample subjected to classical infusion. FTIR spectra showed similar functional group profiles, with MW-treated samples displaying slightly higher peak intensities in regions associated with phenolics and esters. PCA and PLS analyses confirmed distinct chemical profiles and predictive capacity of FTIR data for quality parameters. Aroma profile analysis revealed that MW-assisted infusion and freeze-drying significantly influenced the volatile compound composition of tea. While aldehydes dominated in liquid tea samples subjected to classical infusion, acids and ketones were more prominent in powdered samples. These findings highlight the potential of alternative processing methods in modulating tea aroma and sensory attributes. MW-assisted infusion was reported to be effective in reducing processing time while enhancing phenolic extraction and antioxidant properties, though it altered volatile composition compared to classical infusion.

Bioactive compounds occurring in nature are sensitive to external conditions; hence, it is necessary to entrap them into delivery systems, such as liposomes. Using the Mozafari method, the phenolic extracts from the sweet lime peel (SP) were encapsulated. Zeta (ζ) potential, polydispersity index (PDI), and encapsulation efficiency (EE) were determined for three liposomal formulations: SP-L, Ch-SP-L (with 0.1-1% w/v chitosan), and P-Ch-SP-L (with 0.1-1% w/v pectin). The size of SP-L increased due to the biopolymer coatings, confirming the deposition of chitosan (0.25%) and pectin (0.5%) on the SP-L surface. The coatings caused a notable rise in EE, from 77.4% in SP-L to 82.1% in Ch-SP-L and 89.5% in P-Ch-SP-L. Because of the strong barrier provided by the P-Ch layer compared to chitosan alone, P-Ch-SP-L displayed better pH, ionic, and storage stability (85% and 74% at 4 and 25 ℃, respectively). Moreover, P-Ch-SP-L also showed high stability at the end of the stimulated intestinal digestion phase, with a low release rate (20.4%) compared to Ch-SP-L (32%) and SP-L (70.4%). Therefore, P-Ch could be deemed a promising coating for generating stable liposomes for the effective delivery of bioactive compounds.

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Maturity assessment plays an important role in precision agriculture. This work proposes a fine-grained analysis method for fruit coloration information and obtain a maturity index (MI) for quantifying the fruit growth-maturation process. In the preprocessing of the dataset, FreqViT was proposed as a fruit segmentation model optimized for capturing edge information and hierarchical relationships in small-scale image inputs. A training-validation strategy based on adaptive weight selection was introduced to maximize the advantages of FreqViT in detail processing. Furthermore, the Hue channel in the HSV color space was adopted to represent and analyse fruit coloration information. A process for constructing a Valid Mask was also proposed, and the large mask inpainting (LaMa) was applied for image inpainting to address overexposed regions. Finally, maturity was quantified by calculating the difference between pixel hue values and the standard maturity. The efficiency, accuracy, and versatility of the model were validated through targeted analysis and batch detection. In complex orchard environments, FreqViT-S / L / X achieves 93.4% / 94.3% / 94.5% Top-1 mIoU, respectively. The training strategy, color space, and image inpainting algorithm achieves optimal processing performance in comparative evaluations. The maturity quantification not only provides the digital representation but also outperforms classification in Precision, Recall, and F1-score. This work facilitates intelligent and refined orchard production, supporting more scientific orchard management and harvesting decisions.

Moisture content (MC) is a critical determinant of maize seed quality and storage stability. This study aimed to develop a rapid and non-destructive method for MC determination in single kernels using near-infrared spectroscopy (NIRS). To address the limitations of single-side measurement and unstable wavelength selection, we proposed a novel strategy integrating hybrid spectra (from both embryo and endosperm surfaces) and a stabilized variable selection algorithm (CARS-SPA). The CARS-SPA model, based on only seven optimal wavelengths, achieved superior predictive accuracy (R_P=0.976 ± 0.004, RMSEP = 1.284 ± 0.021, RPD = 4.416 ± 0.072) with a high detection speed (260 ms/kernel). This research provides a robust framework for single-kernel moisture detection and facilitates the development of portable devices for industrial applications.

The aim of this study was to investigate the effects of agricultural waste extracts (AWEs) incorporation on the physicochemical characteristics of corn zein-based active films and the activity of the films against extra virgin olive oil oxidation. The effect of the incorporation of olive and artichoke leaves, pomegranate peel, black and purple grape pulp extracts (at concentrations of 4, 6, and 10% v/v) on the mechanical and optical properties of zein-based active films was studied. Parameters such as peroxide, free acidity, and color were determined to evaluate the oxidation status of extra virgin olive oil samples stored for 60 days at room conditions at 25 ^◦C, open to the atmosphere. The moisture contents of the all zein-AWEs films except for zein-purple grape pulp extract films decreased significantly compared with the zein control film. Similar to zein control film, all studied films incorporated with different AWEs had low light transmittance. The addition of AWEs caused a reduction in tensile strength. At the end of the storage period of 60 days, the free fatty acidities (FFA) and peroxide values (PV) of the extra virgin olive oils did not reach the maximum limit allowed by the current legislation. Moreover, the films had an inhibitory effect on the oxidation of olive oil. The addition of the AWEs into the zein films significantly reduced the FFA and PV of olive oil samples. At the end of storage, the sample containing 10% artichoke leaf extract had the lowest FFA value (0.501% oleic acid) and the sample containing 10% black grape pomace extract had the lowest PV (1.749 meqO₂/kg). Therefore, this study demonstrated the effectiveness of AWEs incorporated zein films as a packaging material to minimize the oxidation of extra virgin olive oil.

The variety of raw materials has a significant influence on the quality of fermented foxtail millet beverages produced using liqueur koji. This study analyzed the taste components, aroma components, and antioxidant activity of various liqueur koji fermented foxtail millet beverages. Results from the electronic nose and electronic tongue indicated notable differences between waxy and japonica varieties. Sensory evaluations revealed that QG (Qiangu 1, waxy) and ZS (Zhesu 3, waxy) received lower comprehensive scores, while ZZ (Zhangzagu 13, japonica) achieved the highest sensory scores. The organic acids in the six millet beverages were predominantly lactic acid and succinic acid, identified as the main taste-active compounds. Notably, ZZ exhibited the highest total free amino acids, essential amino acids, sweet amino acids, and functional amino acids. In contrast, QG and ZS displayed the lowest amino acid contents. A total of 50 volatile compounds were detected across the six millet beverages, with 20 compounds identified as potential biomarkers for distinguishing among the six foxtail millet varieties. Seventeen volatile compounds were characterized by odor activity values > 1. Esters, aldehydes, and alcohols emerged as the primary contributors to aroma, with varying effects on the aroma profile of each variety. “Fruity” aroma was the most pronounced, followed by “Floral” and “Fatty” aromas. Additionally, ZZ demonstrated the highest polyphenols, flavonoids, and peptides, along with the strongest DPPH and ABTS free radical scavenging activities. The waxy variety exhibited the highest mineral content. Consequently, this study suggested that ZZ is particularly suitable for brewing liqueur koji foxtail millet beverages. These findings can provide valuable insights for selecting appropriate varieties for millet-fermented beverages.

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The coffee industry is grappling with challenges in quality assessment and characterization due to rising demand for high-quality coffee and the complexity of its supply chain. This study examines recent trends in coffee quality assessment techniques through a systematic literature review and bibliometric analysis of publications from the past decade (2015–2024). After going through several selection criteria, the Scopus database found 100 journal articles published between 2015 and 2024, and were identified and submitted for bibliometric analysis. The analysis found an upward annual growth rate of 27.12% in this research subject. Several measurement principles have been identified, including physical, chemical, spectral, and other characteristics. Recent trends identified four key objectives of using these technologies, such as assessment of roasting degree and brewing profile, authentication, detection of chemical components, and identifying adulterants, defects, and toxins. Although many techniques have been developed, their use is not yet widespread and applicable. Nevertheless, rapid advances in technology have created new prospects for more applicable developments. Future research should focus on cost-effective sensor development with high precision based on combined principles (e.g., spectral and physical) due to its high potential applications, rapid and nondestructive manner.

Quick-cook oat rice offers a promising alternative to traditional rice, aligning with current demand for nutritious, convenient grains. This study investigated the effects of glucono-delta-lactone (GDL) soaking (0–0.3%) on the physicochemical and rehydration properties of oat groats. GDL treatment increased water activity (from 0.516 to 0.623) and moisture content (8.7–9.6%). Texture analysis showed a progressive rise in hardness (3599 g to 4381 g), gumminess, and chewiness with GDL addition, indicating stronger structural rigidity. Rehydration ratio was highest at 0.1% GDL (1.75), comparable to the untreated control. Volume expansion was inversely related to GDL level, with the lowest observed at 0.1% GDL. Color analysis showed improved lightness and reduced browning. Peleg modelling revealed that GDL modified rehydration kinetics by lowering rate constants and increasing activation energy, peaking at 21.0 kJ/mol. These changes are attributed to the acid-induced tightening of the oat matrix, reducing water penetration while enhancing textural integrity. This study provides one of the first detailed assessments of GDL application in quick-cook oat rice and establishes 0.3% as an optimal concentration for balancing structural and rehydration performance. Findings support the potential of GDL as a clean-label acidulant in oat-based convenience foods, with implications for improving consumer appeal, shelf stability, and functional performance.

Plant volatile organic compounds (VOCs) are organic chemicals emitted by plants during natural biological processes, serving as valuable markers for the identification and classification of various species. In this study, we employed headspace solid-phase microextraction-gas-chromatography-mass spectrometry (HS-SPME-GC-MS) to characterize the VOCs from four cultivars of burdock (Arctium lappa L.). A total of 174 VOCs were identified, including 24 ketones, 15 aldehydes, 31 esters, 17 alcohols, 22 alkanes, 30 amines, 6 pyrazines, 4 phenols, 4 furans, 12 alkenes, 7 nitriles, and 2 others compounds. The four cultivars exhibited distinct VOC profiles, with ‘Xu bang No. 1’ had 38 VOCs, ‘Xu bang No. 2’ contained 53, ‘Liu chuan li xiang’ displayed 49, and ‘Nan bang No. 1’ presented 60, primarily consisting of furans, alcohols, and alkanes. We determined the characteristic volatile components of burdock using relative odor activity values (ROAVs) and conducted orthogonal partial least squares discriminant analysis (OPLS-DA) to assess the differences in volatile profiles among the cultivars. Four key VOCs with variable importance in projection (VIP)>1 were identified: 2,4-Decadienal (E, Z), 2,4-Nonadienal (E, E), 2-Methoxy-3-(1-methylpropyl) pyrazine, and 2-Hexyl pyridine. This study elucidates the differences in VOCs among the four burdock cultivars, providing a crucial theoretical foundation for evaluating flavor and improving the quality of burdock germplasm resources.

This paper demonstrates the encapsulation of Rosa damascene essential oil (RDEO) within zein electrospun fibers and investigates its potential applications in the food industry as a natural antimicrobial agent. The scanning electron microscopy (SEM) results showed that the RDEO increased the average diameter of zein electrospun fibers from 493 nm to 1163 nm. Fourier-transform infrared (FTIR) verified the encapsulation of RDEO in zein electrospun fibers, indicating the interaction between zein and RDEO. X-ray diffraction (XRD) results demonstrated that the weakest peaks belonged to the pure zein, indicating lower crystallinity than the other samples. Thermogravimetric analysis (TGA) results indicated that the highest weight loss (30%) occurred in the sample containing 10% RDEO within the temperature range of 220–308 °C. Brunauer-emmett-teller (BET)results showed a mesoporous structure with pore size ranging from 2 to 4 nm in these fibers. Mechanical assessments revealed improvements in the elastic properties of the zein electrospun mat at higher RDEO concentrations. The agar disc diffusion results showed that the 10% RDEO-loaded electrospun fibers exhibited inhibition zone diameters of approximately 20 mm for S. aureus, 18 mm for B. cereus, 15 mm for E. coli, and 13 mm for S. enterica. The MTT assay assessed the toxicity of RDEO-loaded zein electrospun fibers on HDF and mouse fibroblast cell lines, and the results indicated no cytotoxicity associated with these fibers. Overall, this study demonstrated successful encapsulations of RDEO within zein electrospun fibers. The electrospun fibers exhibited excellent antimicrobial properties against foodborne pathogens, suggesting their potential application as active packaging materials or coatings that contribute to food safety and increase the shelf life of food products.