Journal of Food Measurement and Characterization最新文献

This study prepared a green, edible sodium alginate/starch/wormwood extract (SA-St-A) composite film. Natural wormwood extract (Artemisia extract, A) was added as an antimicrobial agent to the composite matrix of sodium alginate (SA) and starch (St), and the structure and properties of the resulting films were characterized. The results indicated that, with an increase in A concentration, the mechanical properties and thermal stability of the composite films gradually improved, while their light-blocking performance also increased. The composite film with a 2% A concentration showed the best overall performance. The contact angle of the films increased with the A concentration, and the water content decreased, indicating that the hydrophilicity of the films decreased with the addition of A, with the lowest hydrophilicity observed in the 2% A concentration film. The SA-St-A composite films exhibited good antibacterial activity against Staphylococcus aureus (S. aureus), and their antibacterial activity strengthened as the A concentration increased, with the best antibacterial effect observed at the 2% concentration. Finally, the preservative effect of the prepared composite films on cherries stored at 4 °C for 15 days was investigated. The results showed that the SA-St-A composite film effectively extended the shelf life of cherries, delaying the loss of weight, hardness, and soluble solid content. Therefore, the SA-St-A composite film has broad prospects for application in fruit and vegetable preservation, providing insights for expanding the use of A and improving the preservation of fruits and vegetables.

Soybeans contain nutrients that must be preserved and antinutritional factors that must be inactivated. Various treatment methods for soybeans have benefits as well insufficiently studied problems. The purpose of this paper is to study the effect of infrared, autoclaving and microwave treatment on the Dongsheng 22 and Glycine max L. soybeans. Microwave treatment cracked the soybeans and increased seed volume by 11–20%. Infrared heating increased seed volume by 9–17%; autoclaving repeated the data for raw seed volume. There were no significant differences in crude protein, fat, ash and fiber content of soybeans across all treatments. After infrared, reduction in total starch was 10–16%, after autoclaving and microwave treatment—15–17%. Treatments had no significant effect on total phenolic content. Flavonoid content was increased by autoclaving and infrared heating by 7–9%, by microwave treatment—16%. No changes in antioxidant activity were observed during infrared heating and autoclaving of soybeans, but with microwave treatment it increased by 3–5%. Trypsin inhibitor activity during microwave treatment was reduced by 80%, and during infrared treatment and autoclaving—73–79%. Tannins were reduced by microwave treatment by 10%, and by infrared heating and autoclaving—7–9%. Reduction in phytic acid was repeated across all treatments by 43–45%. Treatments showed significant (p ≤ 0.05) preservation of nutrients and the simultaneous reduction of antinutrients in both varieties of soybeans. Milder temperature and higher heating rate are advantages of microwave treatment.

The present study was designed to evaluate the role of tellurium-doped zinc oxide nanoparticles as potential elicitors for augmenting the levels of bioactive compounds in buckwheat microgreens and sprouts. The maximum content of total phenolics (7.14 ± 0.10 mg GAE g⁻¹ FW in microgreens, 9.23 ± 0.08 mg GAE g⁻¹ FW in sprouts), total flavonoids (13.40 ± 0.23 mg RE g⁻¹ FW in microgreens, 9.94 ± 0.22 mg RE g⁻¹ FW in sprouts), total tannins (18.59 ± 0.14 mg GAE g⁻¹ FW in microgreens, 19.09 ± 0.12 mg GAE g⁻¹ FW in sprouts), DPPH radical scavenging (268.74 ± 0.60% in microgreens, 297.37 ± 0.91% in sprouts) and FRAP activity (187.44 ± 1.90 mg Fe (II) g⁻¹ FW in microgreens, 203.14 ± 0.94 mg Fe (II) g⁻¹ FW in sprouts) were obtained when nanoparticles were sprayed at 50 and 10 mg/l concentrations respectively. Furthermore, the highest content of rutin, ferulic acid and vanillic acid in microgreens and sprouts was attained at nanoparticle concentrations of 150 and 10 mg/l, respectively. Thus, the acquired results suggest that the application of tellurium-doped zinc oxide nanoparticles could be a promising method for promoting the accumulation of bioactive compounds in buckwheat microgreens and sprouts.

We aimed at preparing noodles by substituting wheat flour by varying concentrations Monascus purpureus nano-biomass powder (MPNBP). Noodles’ nutritional quality was improved compared to control. Nonlinear regression analysis established a correlation between the optimal cooking time, MPNBP concentrations, and drying temperatures. Cooking yield, swelling index and cooking loss values were analyzed. MPNBP concentration of 6.25% and drying temperature of 68.7 °C were the best conditions for preparing noodles with good cooking quality. No significant differences (P < 0.05) were observed in overall acceptability of noodle samples prepared with MPNBP at a concentration of 10% and drying temperature of 60 °C compared to control. M. purpureus is a promising food ingredient that enhances the noodles quality. The results show that nano-biomass of Monascus purpureus powder has an important effect in enhancing overall quality of noodles and can be considered as a promising food ingredient that ought to be valorized in the bakery-based products.

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This study evaluates the suitability of unconventional natural sweeteners as an alternative to sucrose for pineapple’s osmotic dehydration (OD). This study focused on the mass transfer kinetics and the quality attributes of pineapple cubes treated with five different osmotic solutions, i.e., sucrose, jaggery, coconut sugar, sucrose-jaggery, and sucrose-coconut sugar mix. The concentration of solutes (60°Brix), sample-to-solution ratio (1:2), immersion time (5 h), and process temperature (room temperature) were kept constant for all the treatments. The evaluation of mass transfer kinetics was performed at an interval of 1 h by fitting the experimental data of water loss (WL), solid gain (SG), and weight reduction (WR) in the Peleg model (R² = 0.91 to 0.98). WL, SG and WR increased with the increasing immersion time. The combined mixture of two solutes (sucrose and jaggery) was found to be the best osmotic agent in terms of water loss (32.3%) and weight reduction (24.9%). Using coconut sugar instead of sucrose had little influence on osmo-dried pineapple cubes except for rehydration ratio (1.83), shrinkage (71.75%), and color responses. Sucrose and coconut sugar-treated cubes retained ascorbic acid at an acceptable level of 29.61% and 28.007%, respectively. A substantial impact on the sensory attributes of pineapple cubes was observed by introducing new and healthy sweeteners as osmotic agents. Replacement or combination of sucrose (conventional sweetener) with natural sweeteners like jaggery and coconut sugar could be an excellent strategy for decreasing unhealthy sucrose consumption.

Rice polishing is a vital stage in its processing, while aging is a complex process that starts pre-harvest and continues until the rice is consumed. As rice ages, substantial changes take place in its properties. This study investigates the changes in structural, crystalline, and functional properties of selected rice varieties (BPT 5204, GGV 05 − 01 and GNV 10–89) to understand the impact of polishing during the ageing process. The outcomes of scanning electron microscopy (SEM) illustrated significant structural changes of polyhedral starch molecules, forming complex with cell wall, resulting in the disappearance of the particle shape and sharp edges. The crystalline properties of selected rice varieties analyzed with X-Ray diffractograms revealed that significant changes in crystal size, d-spacing and percent crystallinity. These were in the ranges of 164.89 to 231.48 A^º and 136.07 to 207.94 A^º for crystal size, 4.32 to 5.17 A^º and 4.16 to 4.75 A^º for d-spacing and 32.36 to 49.73% and 34.30 to 51.47% for percent crystallinity, for before and after polished rice samples, respectively. However, the FT-IR analysis depicted the effect of ageing as an increase in intensity for peaks corresponding to each functional group for one-year-old rice samples compared to fresh rice in all the varieties for both brown and polished rice samples. This research aligns with the UNs Sustainable Development Goals (SDGs), particularly Goal 2: Zero Hunger, by enhancing our understanding of rice quality and storage, along with Goal 12: Responsible Consumption and Production, by improving post-harvest processing techniques to maintain rice quality.

This study developed a model to predict multiple quality parameters of grilled sausages using a computer vision system (CVS) integrated with a back propagation neural network (BP-NN) optimized by particle swarm optimization (PSO). The non-contact characteristic of CVS allowed for the quick and non-destructive acquisition of color information, which was used as input variables. Peroxide value (POV), 2-thiobarbituric acid reactive substances (TBARS), and polycyclic aromatic hydrocarbons (PAHs) were used as output layer parameters. The TBARS, POV, and PAH4 models outperformed other prediction models in terms of accuracy, with prediction error under 10%, a maximum mean squared error (MSE) of 0.037, and correlation coefficients (R) above 0.9. In contrast, the PAH15 prediction model had a prediction error under 16%, an MSE of 0.083, and correlation coefficients ranging from 0.76 to 0.83. Furthermore, sensitivity analysis revealed the a-value as the most influential parameter for predicting lipid oxidation and PAH4 levels in grilled sausages. Overall, these results suggest that the color parameters extracted by the CVS combined with the PSO-BP-NN model have great potential for predicting lipid oxidation and PAHs formation during grilled sausage processing in a rapid and non-destructive manner.

Fermented functional foods produced by lactic acid bacteria (LAB) offer numerous health benefits due to bioactive compounds released during fermentation. Sea buckthorn fruit is renowned for its medicinal properties, but it has an astringent taste. Thus, it is important to investigate novel processing techniques to increase its acceptability. Monk fruit, esteemed for its sweetening properties and health benefits, was employed in this study to develop a monk fruit-sweetened sea buckthorn beverage (MSSB). The beverage underwent fermentation utilizing dry monk fruit powder and lactic acid bacteria (LAB), especially L. plantarum (LP), L. acidophilus (LA), and L. paracasei (LPC) as mono and co-cultures. The results indicated that all fermented samples exhibited significant enhancements in bioactive content, functional quality and sensory attributes with co-culture fermentation yielding the most favorable outcomes. The antioxidative capacity demonstrated a strong correlation with phenolic compounds, while FTIR analysis indicated the presence of carotenoids, esters and flavonoids suggesting enhanced molecular interactions. Furthermore, micrographic studies revealed alterations in the microstructure of the MSSB as a result of fermentation. This innovative approach effectively integrates fermentation technology with monk fruit, resulting in a functional beverage characterized by improved flavor and health benefits, particularly an enhanced antioxidant capacity.

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Hemp seeds are a rich source of protein with potential health benefits, and the extraction and purification of bioactive peptides from these can make the development of novel functional food ingredients and therapeutic agents. Single-factor and response surface experiment were carried out with the yield of peptides as the main determination index to identify the optimal process conditions. The highest peptides yield, which was 66%, was achieved with the 2% enzyme addition, the temperature of 60 °C, and the duration of 4 h. Next, a component with enhanced activities, named HSP4-1, was prepared from the hydrolysate after ultrafiltration and Sephadex G-15 chromatography. HSP4-1 exhibited significant antioxidant activity, as evidenced by its scavenging effects on DPPH, hydroxyl radicals, and ABTS, with IC₅₀ values of 0.19, 0.14, and 0.52 mg·mL⁻¹, respectively. Additionally, it demonstrated α-glucosidase inhibitory activity, with an IC₅₀ of 0.17 mg·mL⁻¹. The sequences of the peptides were subsequently determined by high-performance liquid chromatography-mass spectrometry (HPLC–MS), as AGFLGVDEFR, AGLFNSR, and LAFDR, which are hypothesized to contribute to the bioactivities. The identified peptides have the potential to serve as raw materials for natural antioxidants and hypoglycemic drugs. This not only facilitates their application in the development of functional foods and pharmaceuticals but also offers valuable process parameters and theoretical support for the deep processing and high-value utilization of hemp seeds.

This study comprehensively investigated the changes of the nutritional components, antioxidant activities, phytic acid, the activity of phenylalanine ammonia-lyase and the bioaccessibility of phenolic compound during the germination process of highland barley. The findings revealed that the content of reducing sugars, free amino acids, phenolic and flavonoid significantly increased by 4.75%, 185.22%, 31.80% and 15.76%, respectively, while starch and phytic acid decreased by 11.47% and 35.23%, respectively, in highland barley germinated for 72 h as compared to ungerminated highland barley. Notably, the increase in phenolic content over the course of germination was associated with the enhanced Phenylalanine ammonia-lyase activity and, consequently, greater antioxidant capacity. Germinated highland barley maintained high phenolic and flavonoid release amount and their bioavailability during in vitro digestion, ranging from 2.20 to 3.08 mg GAE/g DW, 0.53–0.67 mg RE/g DW, 31.63–44.31%, and 25.23–31.59%, respectively, and exhibited robust antioxidant activity. This research provides new insights into the germination-induced alterations in highland barley, underscoring the potential of germinated highland barley products as antioxidant-rich functional foods.

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