Journal of Food Measurement and Characterization最新文献

Sorghum (sorghum bicolor (L) Moench) is the fifth most important cereal in the world. The extraction of starch from sorghum yields by-products such as protein which can be hydrolyzed to form a potential new food ingredient. Therefore, this study aimed to investigate the effect of enzymatic hydrolysis using bromelain enzyme on the functional characteristics and digestibility of sorghum protein hydrolysate. An experimental method was used with a group randomized trial design in each modification stage. The first modification stage was the concentration of bromelain enzyme at 133,663.5 U/mg protein, 267,325 U/mg protein, 400,987.5 U/mg protein, and 534,650 U/mg protein with a hydrolysis time of 2 h. The second stage was the concentration at 534,650 U/mg protein with a hydrolysis time of 2.5 h, 3 h, 3.5 h, and 4 h, while the third stage was the concentration at 1,069,300 U/mg protein, 1,603,950 U/mg protein, and 2,138,600 U/mg protein with a hydrolysis time of 4 h. The results showed that enzymatic protein modification using bromelain at a concentration of 534,650 U/mg protein for 4 h led to a degree of hydrolysis at 56.40%, protein fractions with molecular weights at 12.52 KDa (δ-kafirin fraction) 20.64 KDa (β-kafirin fraction), 30.47 KDa (α-kafirin fraction) and 47.53 KDa (γ-kafirin). Furthermore, the particles of sorghum protein hydrolysate were heterogeneous with a polydispersity index of 0.795 and an average particle size of 0.909 µm. The modified hydrolysis process with bromelain enzyme improved protein quality under alkaline conditions, suggesting great potential as an emulsifier. Sorghum protein hydrolysate had digestibility of 47.14 ± 0.06% tested in vitro, 16.34% better than the concentrate.

In this study, we propose to assess the physicochemical characteristics of the maltodextrin and sodium caseinate capsules used to protect Sacha inchi oil (SIO) and their oxidative stability during storage using a secondary oxidation compound as an indicator. Various indicators of oxidation, including peroxide value (PV), malondialdehyde (MDA), and p-inside (p-AN), were evaluated. Three distinct oil-in-water emulsions were prepared and subsequently subjected to spray drying, utilizing a constant concentration of SIO at 10% v/v. These emulsions were formulated using a combination of maltodextrin and sodium caseinate at three different ratios: 1:1 (T1), 3:1 (T2), and 1.7:0.2 (T3), equivalent to 20% w/v of the emulsion. Fourier transform infrared spectroscopy revealed the absence of chemical interactions between the oil and the capsule materials, and thermogravimetric analysis indicated that all three SIO treatments exhibited notable thermal stability. Our data suggest that the formulation employed in T3 effectively maintained the oxidative stability of the encapsulated oil when contrasted with the other treatments: pansidine values for T1, T2, and T3 were 2.19 ± 0.13; 4.46 ± 0.12 and 1.43 ± 0.11 respectively and TBARS value for T1, T2, and T3 were 6.51 ± 0.41; 4.98 ± 0.16 and 2.62 ± 0.22 respectively, at 15 days storage, highlighting its potential as a superior choice for enhancing the oxidative stability of sacha inchi oil microencapsulation. Since SIO is a rich source of polyunsaturated fatty acids, this study represents a significant advancement in developing strategies to extend its shelf life. By enhancing its stability, the oil can be more effectively incorporated into consumers’ diets and utilized to prepare other functional foods.

Plant-based materials, including proteins, mucilages, and extracts, have the potential to serve as sustainable alternatives for the production of films. The objective of this study was to develop and characterize films based on pea protein isolate and psyllium mucilage enriched with pomegranate peel extract (PPE.) Films obtained as C, PE0.25, PE0.50, PE1.00, and PE1.50 were prepared, containing 0, 0.25, 0.50, 1, and 1.5% (w/v) PPE, respectively. The films were characterized in terms of physicochemical, barrier, mechanical, optical, structural, antioxidant activity, and total phenolic content properties. The films containing PPE exhibited significantly (p < 0.05) higher thickness, moisture content, water solubility, water vapor permeability, peroxide value, and color parameters (L^*, a^*, b^*, and ΔE) compared to the control film. The addition of PPE significantly (p < 0.05) increased the antioxidant activity and total phenol content of the films. The incorporation of PPE enhanced the opacity and ultraviolet (UV) blocking properties of the films. Films containing PPE had a smoother surface compared to the control film. However, no significant difference was observed in the main spectra of Fourier transform infrared spectroscopy of the films. Considering the significant UV-blocking ability of films containing PPE, which enhances their potential to protect light-sensitive food products, they can be considered a significant alternative to sustainable packaging materials.

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Supplementation of wheat flour with legumes flour such as broad beans (Vicia Faba. L), as well as its protein concentrates and hydrolysates, improves the nutritional properties of bakery products. However, technological properties of composite flours must be determined since the quality of final products may be affected. Therefore, the objective was to study the effect of adding hydrolyzed broad bean flour (HBF) at different levels on the functional, pasting and rheological properties of composite wheat-broad bean flour. The addition of 20% of HBF decreased the water holding capacity from 2.59 to 2.33 g water/g sample, whereas oil holding capacity, foaming capacity and foam stability increased with 10% of HBF up to 1.89 g oil/g sample, 32% and 83.33%, no change in emulsifying activity was observed. The pasting parameters decreased proportionally with the addition of HBF, but the relative increase in viscosity (2.50–3.04) was higher. The addition of HBF caused a reduction in the elasticity and structural stability of the pastes (decrease in yield strain from 42.89 to 27.43%), which behaved as weak gels, in agreement with the behavior suggested by the Power law fit (R2 > 0.90). The addition of HBF to composite flours is a suitable alternative for the future development of bakery products, since the main components of HBF, such as proteins and soluble dietary fiber, are adequately integrated into the paste structure, reducing stiffness and retrogradation, extending shelf life. Also, the addition of HBF would allow for nutritional improvement through increased protein content, with highly digestible peptides and amino acids.

The extraction of health-promoting compounds from waste biomaterials and delivery of them into food and pharmaceutical products is of growing importance. In this study, date seed protein hydrolysate (DSPH) was produced through enzymatic hydrolysis using alcalase (30–180 min), and characterized. The hydrolysate was then microencapsulated via spray-drying and incorporated into pan-bread formulation. Enzymolysis time significantly influenced the degree of hydrolysis (1.5–26.5%), free amino acid content, and antioxidant activity of DSPH. DSPH obtained after 120 min of hydrolysis (DSPH-120) was found suitable for microencapsulation. Among the microcapsule powders produced with various carriers (i.e., maltodextrin, gum Arabic, whey protein concentrate (WPC), and pectin), the maltodextrin-WPC-based one was selected for bread fortification, due to its high production yield and favorable physicochemical, functional, and morphological properties. The fortification level (1–5% w/w) impacted the moisture content, water activity, firmness, specific volume, porosity, color indices (for crust and crumb), antioxidant activity, and sensory attributes (especially bitterness) of the fortified breads. Overall, breads fortified with up to 3% microcapsule powder exhibited acceptable physicochemical and sensory characteristics. These findings demonstrate the potential of DSPH as a valuable source of bioactive compounds and antioxidants for fortification of food products, like bread, after microencapsulation.

This study aimed to investigate the effects of postbiotics from Lactiplantibacillus plantarum (PL) and Thymus daenensis Celak essential oil (TDEO) nanoemulsion (EON) on the microbial, chemical, and sensorial characteristics of rainbow trout fillets. PL₅₀ (50% w/v of PL), EON_1.5 (1.5% v/v TDEO), EON₃ (3% v/v TDEO), and PL₅₀-EON (combined forms of PL₅₀ and EON at two concentrations) were applied as treatments. Total psychrotrophic count (TPC), total mesophilic count (TMC), pH, total volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), and sensorial characteristics of the control and treatment groups were evaluated during nine days of storage at 4 °C. The shelf life of control sample was up to 6 days, while on the same day, PL₅₀-EON₃ exhibited significantly lower TPC (2.59 log₁₀ CFU/g), TMC (4.87 log₁₀ CFU/g), and TVB-N value (23.40 mg/100 g). Sensory evaluation showed that sample with PL₅₀-EON₃ had higher acceptance than the control. Principal component analysis revealed that EON₃ and PL₅₀-EON₃ had positive effects on the quality parameters of the fillets. In conclusion, PL₅₀-EON prolonged the shelf life of fillets by more than 3 days based on microbial, chemical, and sensorial threshold limits. These findings demonstrate the potential of PL and TDEO to develop a preservative solution for fish.

Moringa oleifera leaves are the leaves of the Moringa oleifera tree and have antioxidant, anti-inflammatory and hypoglycaemic properties. In the present study, polysaccharides were extracted from Moringa oleifera leaves and prepared by redox method to produce Moringa oleifera leaves polysaccharide selenium nanoparticles (MOLPSeNPs). The selenium nanoparticles with smaller particle size of MOLPSeNPs were obtained by one-way and response surface optimization. Scanning Electron Microscope (SEM), Transmission Electron Microscopy (TEM), Fourier Transform Infrared Spectrometer (FTIR), Ultraviolet–visible spectroscopy (UV–vis) were used for characterisation and in vitro activities of MOLPSeNPs were determined. The results showed that MOLPSeNPs with a particle size of 106.62 ± 1.78 nm were obtained by one-way and response surface optimisation; SeNPs were uniformly dispersed by Moringa oleifera leaf polysaccharides (MOLP) in the form of round spheres. SeNPs bind to MOLP in the form of hydrogen bonds with -OH and C-O-H of MOLP; SeNPs enhanced the antioxidant and hypoglycaemic activities of MOLP in in vitro activity assays. This study provides ideas for the reduction of SeNPs and provides a theoretical basis for the study of MOLPSeNPs.

Postharvest deterioration of the nutritional quality of broccoli limits the commercial value, resulting in a waste of resources. Here, broccoli was treated with sodium nitroprusside (SNP) to assess its effect on the main nutrients during the shelf life. The glucoraphanin, glucobrassicin, neoglucobrassicin, sulforaphane, and indole-3-methanol are the characteristic nutrient active components in broccoli. Their content decreased dramatically along with the prolongation of shelf life, especially glucoraphanin, with a loss rate of more than 55%. Nevertheless, SNP treatment significantly delayed the loss of the substances and controlled the loss rate of the above substances within 35%. The protective effect of SNP treatment on the nutritional quality of broccoli was also reflected in the accumulation of a higher abundance of ascorbic acid, free amino acids, total phenols, and total flavonoids in the SNP treated samples. It was further found that the effect of treatment in delaying the deterioration of nutritional quality may be attributed to the activation of antioxidant capacity by the treatment. The treatment activated the antioxidant enzyme activities in the ascorbic acid-glutathione cycle, mainly including ascorbate peroxidase, glutathione reductase, dehydroascorbate reductase, and monodehydroascorbate reductase. Enrichment of ascorbic acid, glutathione, total phenols, and total flavonoids also proved that the treatment induced an increase in antioxidant capacity. The above results provide data support for the commercialization of SNP as a preservative.

The moisture content of tea leaves plays a dominant role in the processing and storage of tea leaves, and directly affects the color, flavor and value of tea leaves. This study aims to use hyperspectral imaging technology combined with machine learning methods to achieve nondestructive detection of tea moisture content. The hyperspectral images of tea samples in the wavelength range of 387 ~ 1035 nm were collected, the region of interest (ROI) was intercepted by ENVI software and the spectral information was extracted by python programming software, and the texture information of the samples was extracted by using gray scale co-generation matrix (GLCM) to build a model based on spectral, texture and spectral-texture fusion for the detection of moisture content of Tibetan tea. The original Tibetan tea spectral data (RAW) and the fused spectral-texture features were preprocessed using six preprocessing algorithms, including standard normal variational transform (SNVT), multiple scattering correction (MSC), first-order derivative (FD), second-order derivative (SD), Savitzky-Golay (SG) filtering and Z-Score Standardization (ZSS). After extracting the Tibetan tea spectral, texture, and spectral-texture fusion features using GB, AdaBoost, RF, XGBoost, LightGBM, and CatBoost algorithms, respectively, the top 30 features were ranked according to their importance and were used as inputs to the RFR, CatBoostR, LightGBMR, and XGBoostR models. The XGBoost + CatBoostR model has the best performance with (R_{c}^{2}), (R_{p}^{2}), and RMSEC and RMSEP of 0.9814, 0.9788, and 0.2064, 0.2506, respectively. And according to the results of modeling, the features extracted by GB algorithm are filtered as inputs, and finally the Stacking model with XGBoostR and CatBoostR as base learners and CatBoostR as meta-learner is built. The prediction results of this model are more satisfactory, and its (R_{c}^{2}), (R_{p}^{2}), RMSEC, and RMSEP are 0.9947, 0.9817, and 0.1101, 0.2326, respectively.

Phycocyanin from Spirulina sp. exhibits significant nutritive benefits but faces major limitations in industrial applications due to instability toward abiotic stress factors such as light, temperature, and pH. Encapsulation is an effective solution to enhance phycocyanin’s stability against these stressors. The present study analyzed the double encapsulation of phycocyanin by optimizing encapsulant ratios of maltodextrin (MD) and sodium alginate (SA). The testing formulations used in the study were 6.5%, 7.5%, and 8.5% w/w of MD and 3.5%, 2.5%, and 1.5% w/w of SA, formulated in the ratio of 6.5 MD:3.5SA, 7.5 MD:2.5SA, and 8.5 MD:1.5SA and encapsulated phycocyanin in 1:1 ratio. The results showed that the 8.5 MD:1.5 SA matrix achieved the highest encapsulation efficiency (99.8 ± 0.01%), supported by structural and functional analyses, including thermal degradation and antioxidant activity studies. Thermal stability of the 8.5 MD:1.5 SA encapsulated phycocyanin was retained for 30 min at 60 °C, and antioxidant activity remained high, with 90.2 ± 0.47% at 30 min. In vitro release studies further revealed that the 8.5 MD:1.5 SA matrix effectively protected phycocyanin in acidic environments, with the potential for targeted release in the small intestine. Overall, the 8.5 MD:1.5 SA encapsulated phycocyanin demonstrates enhanced stability, making it a promising candidate as a functional food and natural colorant in the food industry.

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