Journal of Food Measurement and Characterization最新文献

Dairy products are known for their high nutrient content, including calcium, protein, and vitamin D, which are essential for growth and repair. One promising approach to improve the nutritional and functional qualities of dairy products is the incorporation of vegetables. Vegetables provide extra health-promoting ingredients including dietary fiber, antioxidants, vitamins, minerals, and phytochemicals, while dairy products are naturally high in vital nutrients like calcium, protein, and vitamin D. The potential and difficulties of adding different types of vegetables (such as purees, powders, and extracts) to dairy matrices like yoghurt, cheese, ice cream, and butter are critically surveyed in this review. The nutritional and biofunctional advantages of these combinations are discussed in the current review, along with the technological challenges they provide, such as the bioactives sensitivity to heat, sensory adjustments, formulation problems, and shelf-life stability. The evaluation also emphasizes economic viability, regulatory issues, and customer acceptance all of which are critical for practical implementation. This review attempts to direct future research and innovation in the development of vegetable-fortified dairy products by analyzing the existing literature and identifying knowledge gaps.

Germination of grains and legumes represents a critical stage in plant development, characterized by biochemical transformations that substantially influence their nutritional profile and health-promoting properties. Research indicates that germination provides notable increases in total phenolics, total flavonoids, and antioxidant activity across various grains, suggesting a significant nutritional advantage. Pre-germination treatments, such as soaking, ultrasound, and thermo-alkaline hydrolysis, are strategies employed to modify the biochemical composition of grains and legumes, thereby influencing germination outcomes. These treatments can enhance antioxidant activity by promoting the accumulation of flavonoids and phenolic acids during germination. However, cold plasma treatment may reduce total flavonoid content and antioxidant capacity in germinated grains, highlighting the importance of carefully selecting pre-germination treatments based on the desired nutritional outcomes. Furthermore, the digestion process plays a significant role in determining the release and bioaccessibility of phenolic compounds, including flavonoids and phenolic acids. Studies have shown that these phenolic compounds exhibit increased release and bioaccessibility during digestion, thereby enhancing their potential health benefits. Germinated grains and legumes, including wheatgrass, barley grass, and Tartary buckwheat, have shown promising health benefits, including anti-diabetic, anti-inflammatory, anti-cancer, and neuroprotective properties. These benefits are attributed to their phenolic compounds, antioxidant activity, and ability to modulate various metabolic and oxidative stress pathways, supporting overall health and wellness. Overall, understanding the complex interactions between germination conditions, pre-treatments, digestion processes, and health effects is essential for harnessing the nutritional potential of sprouted seeds and promoting their use in functional foods and dietary interventions.

Some producers adulterate goat milk powder with cow milk powder for excessive profits, which reduces the nutritional value and increases the allergy risk of their products. To tackle the prevalent issue of adulterated goat milk powder in the market, we propose a rapid and non-destructive detection method for identifying such adulteration in goat milk powder. In this study, a total of 880 samples of goat milk powder adulteration were collected using a visible-near infrared (VIS-NIR) hyperspectral imaging (HSI) system operating within the wavelength range of 397.91 to 986.02 nm. Subsequently, detrending (DT) preprocessing was performed to mitigate the influence of noise, thereby enhancing the overall quality of the data. Then, the LassoNet algorithm was introduced to extract feature wavelengths from the full wavelength range to reduce data redundancy. To address the challenge of parameter tuning, the beluga whale optimization (BWO) algorithm was introduced as a means to globally optimize the hyperparameters of the support vector machine (SVM). A classification model was developed to detect goat milk powder adulteration and assess adulteration levels using the DT-LassoNet-BWO-SVM approach. The classification accuracy achieved by this model on the training set was 95.76%, while the accuracy on the test set reached 94.55%. The results show that compared with conventional feature selection methods, the LassoNet algorithm demonstrates greater efficacy in identifying representative spectral wavelengths. Meanwhile, the BWO-SVM model demonstrates significant potential for classifying adulteration levels in goat milk powder. In conclusion, HSI technology offers a viable approach for detecting goat milk powder adulteration.

This study investigated the effects of three extraction methods, ultrasound-assisted extraction (UAE), shaking-assisted extraction (SLE-1), and stirring-assisted extraction (SLE-2), on the physicochemical and structural characteristics, phenolic composition, and biological activities of Roselle leaf extract (RLE). Among the techniques, UAE outperformed the other methods, yielding extracts with enhanced physicochemical and biological properties. The results revealed that UAE-derived RLE exhibited significantly higher levels of total phenolics (747.34 mg gallic acid equivalents/g DW), total flavonoid contents 134.02 ± 1.48 (mg rutin/g), and condensed tannin contents (6.35 ± 0.10 mg catechin/g). Moreover, the RL extracted using the different methods showed antibacterial efficacy against Staphylococcus aureus and Escherichia coli. The UAE showed greater inhibitory effects on α-amylase (78.08%) and α-glucosidase (71.58%). Additionally, all RLE samples of main phenolic compounds in all RLE samples were identified using UPLC-Q-TOF-MS. These findings indicate that RLE could offer enhanced bioactivity, improved solubility, and potential applications as a functional ingredient in the food, pharmaceutical, and nutraceutical industries.

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The problems of high molecular weight and poor thermal stability of polysaccharides are challenges during processing. In order to solve this problem, various pressures (100–250 MPa) of dynamic high pressure microfluidization (DHPM) treatments were employed for the modification of jujube polysaccharides. The findings revealed that at a pressure of around 150 MPa, the jujube polysaccharides exhibited a reduction in thickness, with a concurrent decrease in molecular weight by 56% and 45% reduction in particle size of the polysaccharides. Through DHPM treatment, the crystalline structure of jujube polysaccharides was increased, and their thermal stability was improved. Moreover, the antioxidant activity of jujube polysaccharides was also enhanced. This research not only offers a new perspective for the physical modification of polysaccharides, but also lays a theoretical foundation for the development of functional food ingredients based on jujube polysaccharides.

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The Zingiber officinale Rosc.(ZOR) is a widely used edible and medicinal herb in Eastern Asia, particularly in China, known for its numerous beneficial active ingredients. In this study, a simple, sensitive, precise, and specific reverse phase ultra-high-performance liquid chromatography with diode array detection (UPLC-DAD) method was developed to quantify four gingerols in ZOR, including 6-gingerol (6G), 8-gingerol (8G), 10-gingerol (10G), and 6-Shogaol (6S). Using this method, a quantitative analysis of multicomponents through a single marker (QAMS) was conducted. Relative correction factors (RCFs) were used to quantify gingerols, with capsaicin as an internal standard due to its low cost, availability, and structural/polarity similarity to the analytes. The accuracy of the QAMS method was verified by comparing its results with those from the external standard method (ED), demonstrating its feasibility and adaptability for quality control of ZOR. The four compounds were baseline separated in 25 min with a high linearity of the regression coefficient (R>0.9999). The accuracy of the QAMS method varied between 90.20% and 114.84%. Additionally, the relative standard deviation (RSD) values for both the RCF and relative retention time (Rt_R) across different injection volumes ranged from 1.14 to 4.15% and 0.04–0.06%, respectively. The QAMS results indicated that it is a convenient and accurate method for determining multicomponent, especially when authentic standard substances are unavailable. Notably, the results of antioxidant and antimicrobial activity evaluation revealed that ginger extract could effectively scavenge DPPH·, ·OH and ·O²⁻ free radicals, showing strong antioxidant activity, and consistent with the antioxidant results, ginger extract also had a broad-spectrum antimicrobial effect, which may be related to the high content of gingerols, with significant quantitative and quantitative effect relationships. This can be further applied to the quality assessment and biofunctional evaluation of herbal medicines.

This study investigated how different concentrations of oat β-glucan (OG) affected the structural and physicochemical characteristics of pea starch (PS). The results indicated that OG significantly influenced the gelatinization, structure, and digestibility of PS. From a structural perspective, although no new characteristic peaks appeared in the PS-OG samples compared to the PS gel, a reduction in particle size was observed. This indicated that OG interacted with the starch granules’ surface, preventing their expansion during gelatinization. Concerning the physicochemical properties, the incorporation of OG led to a reduction in both the peak and final viscosities of PS, while also increasing the pasting temperature. Moreover, OG inhibited amylose leaching from PS, resulting in a lower release of amylose and preventing its aggregation. This in turn reduced the short-term retrogradation of the starch. Additionally, OG decreased the in vitro digestibility of PS, enhancing its resistance to digestion, which could be advantageous for controlling blood sugar levels. This research explores the potential use of polysaccharide-starch complexes in functional food development, offering insights into their role in improving nutritional value.

Manual evaluation of deformed potatoes remains a dominant method in agricultural quality control, despite being labor-intensive, time-consuming, and prone to subjectivity. To address this limitation, we propose an automated, non-destructive framework that combines classical image processing and statistical modeling to detect malformations and estimate usable weight in deformed potatoes. The system first extracts the potato contour using a combination of Canny edge detection and the Douglas–Peucker algorithm for shape simplification. Deformed regions are then identified using Graham’s scan algorithm based on geometric convexity analysis. A multiple linear regression model is employed to predict the usable weight by quantifying the defective area. Experimental results demonstrate that our method achieves a malformation detection accuracy of 96.0%, and outperforms deep learning-based segmentation (e.g., BiSeNetV2) by 1.75% in segmentation success rate. The predicted usable weight yields a root mean square error (RMSE) of 19.63 g compared to manual measurements. This lightweight and interpretable approach offers a promising solution for real-time deployment in automated grading systems. Future work will focus on extending the method to multi-angle imaging and enhancing robustness under variable lighting and background conditions.

The underutilized and drought-tolerant barnyard millet (BM) crop represents enormous potential for the development of starch-based biodegradable packaging films, offering a sustianble alternatives to petroleum-based plastic materials. This work emphasizes the novelty of utilizing BM starch to develop flexible packaging film that addresses the growing demand for eco-friendly packaging solutions, underscores the need to mitigate adverse environmental impact, while retaining product quality in food packaging applications. The objective of this study was to extract BM starch by alkali steeping method and comprehensively assess its physiochemical, functional, thermal and morphological characteristics. Subsequently, the biodegradable film was prepared and analyzed for their functional and barrier properties. The results revealed that isolated BM starch contained a higher yield (62 %) with substantial amylose content (31%). Apart from this, functional properties exhibited the amount of water absorption capacity (203%) and oil absorption capacity (218%) with an adequate whiteness level. XRD analysis indicated BM starch showed an A-type diffractograms pattern exhibiting higher relative crystallinity (30.90%). FESEM analysis demonstrated microstructure of isolated starch particles are spherical, round and polygonal shapes with indentations on some granules. Additionally, the fabricated film possesses outstanding functional characteristics including solubility index and water vapour permeability in the range of (38.3% and 2.7g/Pa.s.m²) signifies its feasibility as a biodegradable packaging material to enhance overall food quality. These outcomes suggest that BM starch could provide valuable insights as a feasible material in the advancement of sustainable packaging solutions, thereby supporting greener industrial practices in the food sector and reducing dependence on fossil fuel-derived plastics.

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