Journal of Food Measurement and Characterization最新文献

The Penaeus Vannamei (Pacific white shrimp), a commercially significant aquaculture species with considerable economic value in global markets, exhibits high susceptibility to quality deterioration, which necessitates the development of rapid and accurate techniques for freshness evaluation. In this study, we established an innovative analytical approach based on near-infrared (NIR) spectroscopy coupled with comprehensive chemometric analysis to overcome the limitations of traditional time-consuming physicochemical detection methods. Specifically, we systematically acquired NIR spectral data from shrimp samples while concurrently monitoring multiple physicochemical indicators, including total volatile basic nitrogen (TVB-N) and texture parameters, throughout the deterioration process to elucidate their temporal evolution patterns and correlations with freshness degradation. The acquired spectral data underwent sophisticated preprocessing using Savitzky-Golay first derivative transformation, followed by wavelength optimization through the successive projections algorithm (SPA), which effectively identified characteristic spectral bands within the 680–1400 nm region corresponding to specific quality parameters. Based on these optimized spectral features, we developed and validated two complementary chemometric models: an SPA-optimized support vector machine (SVM) model that achieved a robust coefficient of determination (R² = 0.76) for TVB-N prediction, and a full-spectrum Levenberg–Marquardt neural network model that demonstrated comparable predictive performance with an R² of 0.73. Furthermore, recognizing the inherent limitations of individual physicochemical indicators in providing comprehensive freshness assessment, we developed a novel composite freshness index through multivariate evaluation, which enabled the establishment of a scientifically rigorous four-tier classification system for Penaeus Vannamei freshness: Grade I (excellent), Grade II (edible), Grade III (not recommended), and Grade IV (inedible). The superior predictive capabilities and practical applicability of our proposed methodology demonstrate its significant potential for rapid and reliable freshness evaluation in commercial shrimp processing and quality control applications.

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Carissa carandas is valued for its nutritional and medicinal properties, yet comprehensive comparative profiling of its different plant parts and types remains limited. The current study aimed to present a comprehensive analysis of the physicochemical, phytochemical, and volatile profiles of various plant parts (fruits, leaves, barks, and roots) from two types of Carissa carandas (i.e., pink and green). The study included collection of plant materials and quantification of sugars, ascorbic acid, total flavonoids, polyphenols, tannins, and antioxidant properties along with Fourier Transform Infrared (FT-IR) spectroscopy for functional group identification, and Gas Chromatography-Mass Spectrometry (GC–MS/MS) for volatile compound profiling. Phytochemical evaluation revealed that pink-type fruits contained the highest ascorbic acid content, whereas leaves were richest in total flavonoids, polyphenols, and tannins. Antioxidant assays (DPPH, FRAP, ABTS, and RPA) demonstrated that leaves possessed superior antioxidant potential, correlating strongly with their phenolic and flavonoid concentrations. FT-IR identified diverse functional groups, indicating that green-type tissues have higher hydrocarbon signatures, while pink-type tissues exhibit greater aromatic characteristics. GC–MS/MS volatile profiling detected 31 compounds, predominantly hydrocarbons, with significant contributions from triterpenes and phthalates. Multivariate analyses further delineate the interrelationships among the parameters studied. These findings provided novel insights into the tissue-specific distribution of nutrients and bioactives in C. carandas, supporting its potential use in functional foods and nutraceuticals.

The critical role of gut micro-biota in human health and disease management is realized by medical science. Therefore, selective stimulation of the beneficial gut bacteria is promoted by prebiotics, non-digestible food components that selectively stimulate their growth. The present study aimed to analyze the prebiotic properties of Tiger nut (Cyperus esculentus L.), an underutilized tuber having excellent nutritional properties. C. esculentus bulb hot water extract (CEBex) precipitated by 95% ethanol was analyzed under in-vitro and in-vivo conditions using a rat model. Nuclear magnetic resonance (NMR) and Fourier transform infrared spectroscopy (FTIR) techniques explained their components and structural characteristics. The extract showed potent scavenging activity against DPPH radicals (58.43% at 1 mg/mL), and ABTS (53.67% at 1 mg/mL). The extract exhibited low digestibility, increased the Lacticaseibacillus casei growth by 70%, reduced the E. coli biofilm formation (63%) and showed antibacterial (MIC:200-600 µg/mL) and antifungal (MIC:200–3000 µg/mL activity). The CEBex ability to control induced diarrhea in rats demonstrates CEBex potential as a promising prebiotic source.

The aim of this research was to examine the characteristics of rosemary (Rosmarinus officinalis) essential oil (REO) nanoencapsulated with maltodextrin (MD) and gum arabic (GA). The nanoencapsulation of the extracted essential oil was performed using different ratios of GA to MD (0:100, 25:75, 50:50, 75:25, 100:0) through a freeze-drying method. The major compounds in the free essential oil were 1, 8-cineole, nonadecane, and camphor. The total flavonoid content and total phenolic content in the free essential oil were significantly higher than those in the nanoencapsulated REO (p < 0.05). However, the nanoencapsulated essential oil with 100% GA presented significantly higher antioxidant activity compared to the other treatments (p < 0.05). Based on the morphological results, higher concentrations of MD resulted in a more cohesive structure, while higher concentrations of GA led to larger dimensions in the SEM images. Encapsulation efficiency, particle size, and polydispersity index were greater in the REO nanoencapsulated with a 25:75 MD to GA ratio than in other samples. The treatment containing 100% GA indicatedthe lowest release rate. According to FTIR results, the presence of higher amounts of MD in the nanocapsules made the structure more hydrophilic and enhanced hydrogen bonding between the capsule and the essential oil compounds. Results from DSC revealed that the nanoencapsulation process enhanced the thermal stability of REO.

This study has been carried out to investigate the effect of different heat treatments on in vitro digestive properties, starch composition, estimated glycemic index (eGI), bioactive substance contents, and antioxidant capacities of adzuki bean (Vigna angularis) flours. The five different processing methods included raw (RAW), boil (BCR), roller drying (RCR), flaked flour (FPR), and heat moisture treatment [HMT; contains the medium-temperature (115 °C)- and high-temperature (121 °C)- high-pressure (MHR and HHR)] treatment groups. This study showed that adzuki bean flour with heat treatments effectively reduced its GI, specifically, BCR was 50.48, and HHR was 54.83. However, the MHR group (56.53) showed a middle GI, whereas the FPR (70.54) and RCR (74.93) groups were characterized by gelatinization and classified as high GI foods. In addition, different processing treatments influenced the starch pasting characteristics of adzuki bean flour and disrupted the structural integrity of starch granules, thereby altering the composition and thermal properties of starch. The bioactive compounds [including total polyphenol content (TPC), total flavonoid content (TFC), and anthocyanin] in adzuki bean flour significantly increased, enhancing antioxidant properties. Therefore, this study demonstrated that thermal treatment significantly enhances the functional properties of adzuki bean flour, thus laying the foundation for its potential application in the development of low-GI food products.

This study aimed to develop a novel gluten-free snack paste enriched with maple syrup, orange peel powder, and quinoa, with the objective of enhancing its nutritional, functional, and sensory qualities. Three different formulations were prepared by varying the levels of quinoa, maple syrup, and orange peel powder, while keeping other ingredients constant. Each formulation was mixed manually for 5 min using a sterilized glass rod, shaped, and stored at + 4 °C before analysis. Physicochemical properties (pH, titratable acidity, invert sugar), antioxidant activities (total phenolic content, DPPH inhibition, total antioxidant capacity, CUPRAC), color parameters (L*, a*, b*, hue, and chroma), and sensory attributes were evaluated. The pH values ranged from 6.14 to 6.19, while titratable acidity varied between 0.41 and 0.45 g/100 g. The highest invert sugar content (44.74 μm/mL) was observed in Formulation 2. Total phenolic content ranged from 0.027 to 0.030 mg GAE/g, with DPPH inhibition between 30.85% and 31.59%. Total antioxidant capacity varied from 0.05 to 0.07 µg TE/g, while CUPRAC values ranged between 18.25 and 28.66 mg TE/g. Statistically significant differences (p < 0.05) were found in L*, a*, and Hue values, while b* and Chroma values showed no significant variation (p > 0.05). Sensory evaluation was conducted by trained panelists who underwent a one-hour training session prior to analysis to ensure standardized assessment and to differentiate attributes such as aroma and smell. Formulation 2, containing moderate levels of maple syrup and no quinoa, was rated highest in terms of color, aroma, chewiness, and overall acceptability. The results indicate that while moderate maple syrup enhances sensory perception, excessive amounts reduce overall desirability. Although quinoa contributes nutritionally, its strong flavor appeared to limit consumer preference.

Graphical Abstract

Flow chart of snack pastes

This study examines the physicochemical, pasting, functional, antioxidant, and antidiabetic properties of rice, lentil, and chickpea flours cultivated in the Kashmir Valley of India. The research aims to provide insights for food manufacturers seeking to develop health-promoting products utilizing these alternative flours. Proximate analysis revealed significant differences among the flours (p ≤ 0.05) regarding moisture (7.88–13.6%), ash (0.64–3.40%), crude fat (0.91–5.05%), protein (8.73–26.03%), and crude fiber (0.56–6.23%). Notably, rice flour exhibited the highest amylose content (19.05%), which was significantly greater than that of lentil (12.47%) and chickpea (10.97%) flours. Lentil flour demonstrated superior functional characteristics, including greater water retention capacity, swelling power, and oil absorption capability compared to rice and chickpea flours. It also contained the highest levels of bioactive compounds, such as flavonoids (0.284 mg QAE/g) and total phenolic content (3.24 mg GAE/g), which contributed to its strong antioxidant activity. Furthermore, lentil flour exhibited the highest α-amylase (15.81%) and glucosidase (14.05%) inhibitory activities, indicating its potential as an effective antidiabetic agent. Overall, the results of this study suggest that all three flours possess significant culinary and therapeutic potential, with lentil flour emerging as the most promising option for health-conscious consumers. This research highlights the importance of exploring alternative flours to promote healthier dietary choices.

This study recovered phenolic compounds from pomegranate fruit peel using ultrasound-assisted extraction (UAE), and compared its efficiency with conventional solvent extraction (CSE). The UAE process was optimized by evaluating ethanol concentration (EC) (20–100%), solvent: solid ratio (SSR) (10–30:1 mL/g), and extraction time (ET) (15–35 min). The optimized sample was further characterized for in-vitro digestibility, bio-accessibility, identification of phenolic compounds, functional, morphological, and structural properties. The yield of optimized pomegranate peel extract (PPE) was 40.12%, and total phenolic content (TPC) was found to be 220.96 mg GAE/g, with an antioxidant activity (AA) of 82.94% based on DPPH scavenging activity. Similarly, the total ellagitannin content (TEC) was 261.48 mg TAE/g, while the total flavonoid content (TFC) was 38.12 mg QE/g, respectively. In-vitro digestibility results show TPC was decreased from 220.96 mg GAE/g (non-digested) to 85.96 mg GAE/g (digested). The bio-accessibility results show that the UAE extracted sample was more bio-available as compared to CSE in all gastrointestinal digestion phases. The ultra-high-performance liquid chromatography (UHPLC) profile demonstrated that the PPE had the highest levels of gallic acid, followed by cinnamic acid, quercetin, and a minor amount of rutin. FTIR analysis revealed that both UAE and CSE-treated samples exhibited similar functional groups. Structural analysis indicated a broad diffraction peak with enhanced amorphous characteristics. Morphological imaging showed that the CSE-treated sample had a compact surface, while the UAE-treated sample exhibited softened tissue with disrupted cell walls. These findings suggest that pomegranate fruit peel contains valuable bioactive compounds, which have potential for applications in the development of functional foods.

This study aimed to enhance the functionality of gellan gum (GG) biofilms by using grape pomace (GP) as a carbon source during fermentation and to develop active and smart packaging materials. Natural GG produced through this process was used to create edible films and pH-sensitive smart packaging. Approximately 4% of phenolic compounds from GP were transferred to GG during fermentation. The GG films exhibited high antioxidant activity (104,191 ± 0.65 mM Trolox equivalent/g and an IC50 value of 3.38 ± 0.03 µg/ml), along with significant antimicrobial effects against Escherichia coli O157:H7, Staphylococcus aureus, Listeria monocytogenes, and Salmonella Enteritidis. The thermal study indicated a Tg value of 85.10 °C for GG films, reflecting a 5.60 °C increase relative to control films, signifying enhanced structural stability. FTIR and XRD results confirmed that the chemical composition of GG films was enriched by GP, enhancing their functionality. Mechanically, GG films were found to be 46% more durable and 53% more elastic than control films and exhibited high barrier properties against water vapor and UV transmission. The GG films also exhibited distinct color alterations when assessing the freshness of meat items, offering consumers visible indicators of spoilage. These findings highlight the potential of GP-based GG biofilms as sustainable, multifunctional materials for food packaging applications.