Journal of Food Measurement and Characterization最新文献

This study aims to evaluate the potential of Kavılca fiber and astaxanthin to enhance yogurts’ nutritional content and antioxidant capacity, thereby contributing to developing a novel food product with significant health benefits. In this regard, the effects of different concentrations (1%, 1.5%, and 2%) of buckwheat fiber and astaxanthin on the quality properties of yogurt during a 21-day storage period were investigated. Enriching yogurts with buckwheat fiber and astaxanthin improved the viability, viscosity, water-holding capacity, and antioxidant activity of yogurt bacteria. The results indicated that the presence of astaxanthin had a positive impact on radical scavenging activity in samples, with CKA3 showing the highest radical scavenging activity (99.46%) after a storage period of 21 days while also exhibiting minimum serum separation among groups CKA3. Additionally, color parameters were significantly influenced by the addition of buckwheat fiber and astaxanthin (p < 0.05). The addition of buckwheat fiber and astaxanthin also positively affected the textural properties of yogurt samples during the storage period, and the most preferred sample was CKA1, along with the control samples.

Minor millets, known for their significant starch and β-glucan content hold tremendous potential in enhancing the nutritional and functional attributes of food products. This manuscript focuses on the extraction, modifications, and physicochemical properties of starch and β-glucan in two minor millets, namely, kodo and foxtail millet to broaden their applications. Wet milling and the use of enzymes, particularly amylases, have been employed to isolate starch and β-glucan from minor millet flour. While kodo and foxtail millets contain approximately 60–70% starch, their β-glucan yield is only 1–2%, significantly lower than that of barley and oats. Both of these minor millets play a significant role in providing energy and essential minerals to populations in economically disadvantaged regions. A comprehensive understanding of the physicochemical and structural characteristics of millet starch and β-glucan is essential for optimising their utilisation. This paper delves into the influence of genetics, agricultural practices, and post-harvest processing on the content and characteristics of these components.

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The study investigates the green gram (Vigna radiata) husk extraction and its utilization in high-protein bread development. Akali and ultrasonication treatment methods were used for husk protein extraction, and ultrasonication treatment has a 13% higher yield and better functional parameters than alkali-treated protein. Fourier transform infrared spectroscopy (FTIR) analysis shows aliphatic hydrocarbons, carboxylic acid, hydroxyl groups, and the amide I band were present in the protein. Differential scanning calorimetry (DSC) analysis identified that the glass transition temperature (T_g) of the alkali-treated sample was 117.6 °C, and an ultrasonication temperature (T_g) of 96.6 °C, contributing to the melting properties. The particle size analyzer examined the NaOH-treated sample, which has a 38.58 µm particle size, and the ultrasonicated-treated sample, which has a 33.56 µm particle size. Ultrasound treatment significantly enhanced functional properties: emulsion stability (44.04%), foaming stability (40.21%), water-holding capacity (3.72 g/g), and protein solubility (38.34%), better than alkali-extracted protein. High protein bread analysis shows cohesiveness (0.39), hardness (5.3 N), springiness (3.8), water activity (0.75), baking loss (20.4%), and protein (13.9%) content. Sensory evaluation yielded an overall acceptance score of 6.5 out of 10, with promising consumer appeal. Overall, experimental analysis shows that green husk protein can be used to develop high-protein value-added products.

This study aimed to characterize biodegradable and edible composite films produced using chitosan (CH), guar gum (GG), and quince seed mucilage (QSM)-based polysaccharides. The physical, optical, mechanical, thermal, barrier, and microstructural properties of the produced films were thoroughly investigated. Hydrogen bonding interactions between the components were characterized using FTIR spectroscopy, while SEM analysis confirmed that the films exhibited a homogeneous and smooth surface morphology. The composite films demonstrated higher opacity compared to the chitosan control film. The moisture content (MC) and water vapor permeability (WVP) of the CH/QSM composite film decreased, whereas its water solubility (WS) increased. In the CH/GG/QSM-1 film, WS and WVP decreased, while in the CH/GG/QSM-2 film, MC and WS increased. Compared to the chitosan control film, the tensile strength (TS) of the CH/QSM film increased by 37%, from 11.44 MPa to 15.55 MPa, while its elongation at break (EB) increased by 2.3%, from 14.70 to 17%. Although the mechanical durability of the CH/GG/QSM-2 film improved, a reduction in mechanical performance was observed in the CH/GG/QSM-1 film. The results demonstrated that QSM exhibited a synergistic effect within the chitosan–guar gum matrix, enhancing the physicochemical properties of the films. In particular, the water vapor permeability characteristics of the CH/QSM and CH/GG/QSM-1 composite films indicate their potential to enhance the overall quality of respiring fruits and vegetables by minimizing respiration rate and water transfer. The prepared biocomposite films have potential for use as edible food packaging materials.

The growing need for sustainable food packaging has driven interest in natural, biodegradable materials, such as plant-based starch biopolymers. This study focuses on the development and optimization of tamarind seed starch-based edible films, prepared with varying concentrations of starch and glycerol. The film formulation was optimized using response surface methodology was applied with two factors, namely, tamarind seed starch and glycerol, to study the physical and barrier properties of the edible films. The factors included starch (3–5%) and glycerol (2–5%) at a constant temperature of 100 °C, resulting in 13 experimental runs. Key properties such as film opacity (22.17–30.18%), thickness (0.31–0.43 mm), tensile strength (0.97–8.49 MPa), elongation at break (247.58–601.12%), and water solubility (15.41–28.69%) were evaluated. The results showed that film thickness and opacity increased with higher starch and glycerol content, while tensile strength improved with higher starch levels. Glycerol addition enhanced elongation at break but also increased water solubility. The films effectively blocked UV–vis radiation and demonstrated reduced water vapour and oxygen permeability at greater thickness levels. An optimized film composition of 4.98% starch and 4.57% glycerol was identified, yielding a high desirability score of 0.911. Additionally, applying this edible coating significantly extended the postharvest shelf life of tomatoes during storage. The shelf life was extended to 15 days under ambient conditions and 20 days under cold storage.

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Post-harvest quality and product losses are significant for hawthorn fruits, which have a short shelf life and limited marketing period. This study examined the effects of putrescine applications to maintain the physical quality and biochemical contents of hawthorn fruits and extend their shelf life during cold storage. Hawthorn fruits were treated with different doses of putrescine (0.5 mM, 1 mM, and 2 mM) and stored for 30 days. The effects of putrescine applications on weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic content, total antioxidant content, individual phenolic compounds, and organic acid properties were evaluated on the 10th, 20th, and 30th days of storage. At the end of the cold storage, the lowest weight loss and decay rate and the highest fruit firmness were observed in the 1 mM putrescine application. In general, putrescine applications maintained total phenolic content, with the increase in total antioxidant content continuing until the 20th day. The highest increase in total phenolic and total antioxidant content was observed with the 1 mM putrescine application. Succinic acid, a decreasing phenolic compound, was identified as the primary acid in hawthorn fruits throughout storage. The storage period and putrescine application dose caused increases and decreases in phenolic compounds. Gallic acid was determined as the highest phenolic compound in hawthorn fruit. The 1 mM putrescine application was found to be the most effective application for organic acids and phenolic compounds. Putrescine, one of the main polyamines, was shown to be an effective method for maintaining the quality and shelf life of hawthorn fruit. Additionally, this study is expected to serve as a foundation for future similar studies.

This study investigated how ripening stages (unripe, ripe, overripe) modulate the physicochemical, structural, and functional properties of pectins extracted from peel, pulp, and whole fruit of ‘Hongyang’ kiwifruit. Unripe samples (peel: UPL; pulp: UPP; whole fruit: UW) exhibited the highest pectin yield, with molecular weights decreasing progressively during maturation. Overripe pulp pectin (OPP) showed the lowest galacturonic acid content (33.17%) and the highest proportions of rhamnose (4.1%), galactose (11.25%), and arabinose (9.12%), which was consistent with its branched microstructure observed by scanning electron microscopy (SEM). All pectins were characterized as high-methoxyl types (esterification degree > 50%), which were confirmed by Fourier-transform infrared (FT-IR) analysis. X-ray diffraction (XRD) revealed that all pectins possessed amorphous and semicrystalline structures. Antioxidant activity and enzyme inhibition assays indicated that UPL pectin exhibited the strongest ferric ion reduction capacity (119.67 µmol TE/mg DW) and DPPH radical scavenging ability (114.0 µmol TE/mg DW), along with superior inhibitory effects on α-glucosidase (IC₅₀ = 0.195 mg/mL) and α-amylase (IC₅₀ = 0.921 mg/mL), which were mainly linked to variations in total phenolics, total protein, and neutral sugar composition. The findings provide practical guidance for selecting kiwifruit pectins with targeted bioactivities based on tissue origin and harvest maturity.

White button mushrooms have an extremely high rate of respiration, while the lack of cuticle covering on their surface further compounds the perishability and thus the losses. This study investigates the efficacy of chitosan (1, 2, and 3%) nanoemulsion (CHI-NE)-based bioactive films containing vanillin (VA), lemongrass oil (LGO), and soya lecithin (SL) for quality retention and shelf life extension of WBMs. 24 treatment combinations were evaluated for various barrier (water vapor permeability (g.mm/m². h. kPa), O₂ and CO₂ permeability (g.mm/m². S)) and physical (thickness (mm), surface density (g/cm³), solubility, and swelling index (%)) properties and three treatments i.e., T₁ (3% CHI + 0.25% LGO + 0.25% SL + 0.05% VA), T₄ (2% CHI, 0.25% LGO, 0.50%SL, 0.10%VA), T₈ (1% CHI + 0.50% LGO + 0.50% SL + 0.10%VA), were selected as the best-performing combinations having particle size 33.52 ± 1.33 nm (T₈), 238.9 ± 5.81 nm (T₄) and 373.8 ± 5.12 nm (T₁) and zeta-potential 37.4 ± 0.8 mV (T₈), 39.3 ± 0.5 mV (T₄) and 39.2 ± 0.7 mV (T₁). Antioxidant and antimicrobial properties (against 6 microbial strains) also confirmed their potential for quality retention of WBMs under different storage conditions. Microstructural assessment via FE-SEM and ATR-FTIR spectra confirmed effective intermolecular interactions and their impact on polymer network structure. Notably, 1% CHI-NE retained the highest organic acids (0.28 ± 0.02% and 0.31 ± 0.02%, phenols (177.37 ± 0.01 mg GAE /100 g and 182.46 ± 0.01 mg GAE /100 g), firmness (13.21 ± 0.01 N and 21.83 ± 0.01 N), ascorbic acid (12.22 ± 0.01 mg/100 g and 19.13 ± 0.01 mg/100 g) under ambient and refrigerated storage, respectively. These findings highlight the multifaceted role of 1% CHI-NE coating in quality retention and shelf life extension of mushrooms under ambient and refrigerated conditions offering a sustainable alternative to conventional synthetic packaging.

The necessity of sustainable, functional, health-cognizant, and high-quality materials for food applications has driven the research for natural and biodegradable materials in food industry. The major challenges encountered by food industry are increasing shelf life of perishable items, improvement of product stability, mitigating risk of microbial spoilage, reducing dependence on synthetic packaging materials, and meeting the rising demand for less-processed dietary supplements. In response to growing consumer demand for safe, edible, and functional food products, the food industries are increasingly moving towards natural biopolymers. Usage of non-toxic biopolymers in food packaging is a friendly approach towards environmental sustainability. Owing to distinctive physico-chemical properties, pullulan derivatives and their formulations can find extensive use as packaging material, coating of food products, stabilizer, dietary supplements, etc. Pullulan based coatings and films prolong shelf-life, maintain freshness, acts as a barrier against contaminants, and aid in controlled release of active agents without compromising flavor or texture of food products. The present review article represent the current status of pullulan and its uses such as food preservation, stabilization, packaging of food, texture improvement etc. which is in alignment with Sustainable Development Goal 12: Responsible Consumption and Production which ultimately promotes functional and eco-friendly materials for food sector.

Amaranthus tricolor is an underutilized pseudocereal that can grow in various climatic and stress conditions. It has medicinal properties such as antioxidant, anti-inflammatory, antidepressant, and hypoglycaemic. Microgreens are tender immature greens that are loaded with nutrients. This study investigated the growth-related parameters, bioactive compounds, and antioxidant activity of two varieties of A. tricolor (Pusa Lal Chaulai and Pusa Kiran) microgreens grown in cocopeat. They were harvested on fifth, tenth, and fifteenth days post germination (dpg) and their methanolic extracts were analyzed. Tenth dpg microgreens of both varieties had the highest total phenolic content (TPC), total flavonoid content (TFC), and total terpenoid content (TTC). Similar results were observed for antioxidant activity where tenth dpg microgreens of both the varieties have the least 50% inhibitory concentration (IC₅₀) in DPPH and ABTS radical scavenging assay and the highest FRAP reducing potential. Volatile metabolites were determined for methanolic extracts of both varieties of tenth dpg microgreens using gas chromatography and mass spectrometry (GC–MS). The presence of compounds such as chondrillasterol, n-hexadecanoic acid, neophytadiene, phytol, tocopherol, and squalene in microgreens of A. tricolor makes them nutritionally rich. Additionally, they exhibited promising antioxidant properties. Thus, they may be explored further for nutraceutical potential and the development of dietary supplements.

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