Journal of Food Measurement and Characterization最新文献

Osmotic drying is commonly utilized to create innovative products, as it can improve the sensory and nutritional qualities of the final products. The present study aims to investigate the effect of different osmotic solutions, including soaking in 1% citric acid, 10% NaCl, and a combination of 1% citric acid and 10% NaCl, as well as different doses of gamma irradiation (1 and 3 kGy), on the quality properties of dehydrated vegetable slices. The chemical composition, mineral content, Color measurement, texture profile, vitamin C levels, and sensory attributes were evaluated for dried vegetable slices. The findings showed that treating vegetable slices with a combination of 1% citric acid and 10% NaCl increased ash (3.43–4.34%), hardness, and total phenolic content (38.37–117.04 mg GAE/100 g). It was the most preferred by the panelists in sensory evaluation scores in comparison to the other treatments. Moreover, there were no significant differences in terms of chemical composition, mineral content, and texture profile analysis between irradiation doses of 1 and 3 kGy. Furthermore, samples irradiated at 1 kGy had significantly higher scores in sensory evaluation compared to both irradiated and unirradiated samples. The current study recommends treating vegetable slices with a combination of 1% citric acid and 10% NaCl before drying to enhance most of the quality attributes of the dried vegetable slices.

Freezing plays a crucial role in ensuring the safety of foods over long storage periods. However, ice crystals within the cells can cause irreversible damages to tissue structures during the freezing process, resulting a significant problem on the quality. The present study aimed to investigate the effects of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and identify the optimum operational parameters of quick-frozen process. Combination of magnetic field and ultrasound suggested the best results, with a 58.33% reduction in freezing time, 59.63% reduction in thawing loss, compared to IF. The hardness and the signal values of Sweetness and W2W of CF were 58.90%, 20.03%, and 27.07% higher than those of IF, which showed that CF have better maintenance of sample quality. Low field-nuclear magnetic resonance results showed that CF caused a decrease in the proportion of free water and an increase in the proportion of immobile water, and the water status are more similar to FB. Microscopic observations confirmed that the CF had the smallest and the most evenly distribution of ice crystals. Optimization of frozen baked sweet potato via response surface methodology, which revealed that the optimal conditions included a magnetic field intensity of 30 mT, an ultrasonic intensity of 320 W, and an ultrasonic time of 10 s. Therefore, treatment of combination with magnetic field and ultrasound is a promising novel method to improve the quality of frozen foods.

The sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg ^-1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g^-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products.

In this study, the physicochemical, color, bioactive and sensory properties of marmalades wild red rosehip (Rosa canina L.), black rosehip (Rosa pimpinellifolia L.), red barberry (Berberis vulgaris L.) and purple barberry (Berberis crataegina DC.) fruits were investigated. The differences among the samples in terms of pH, titration acidity, dry matter, ash, protein, reducing sugar contents, sucrose, total sugars, calories, L*, a*, b*, H°, C*, BI and ∆E were found to be statistically significant (p < 0.01). Marmalade samples have a characteristic color and taste. The highest protein content was detected in the marmalade samples produced from barberry fruits (2.44–3.28%). The total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanin (TMA) content and total antioxidant capacity (DPPH•, CUPRAC and FRAP) of the marmalades ranged from 12.07 to 28.95 mg GAE/g, 12.01–38.51 mg QE/g, 7.43-331.97 mg Cyn-3-glu/100 g, 7.36–17.85 mg TE/g, 33.56–85.40 mg TE/g and 9.96–25.87 mg TE/g, respectively (p < 0.01). Among the fruit species examined, the marmalade samples prepared from black rosehip and purple barberry were richer in bioactive compounds and exhibited high antioxidant capacity. All samples scored between 6.0 and 8.2 for sensory parameters (p < 0.01). The order of general acceptability of the marmalades was red rosehip > black rosehip > red barberry > purple barberry. Overall, the results highlighted the potential of using these wild fruits as a potentially rich source of bioactive compounds for marmalade manufacturing.

Graphical abstract

This study investigated the impact of sequential deposition of whey protein isolate (WPI) and fish gelatin (FG) on primary o/w emulsions containing 5% catfish oil at concentrations of 0.1–0.75%. Initially, the emulsions were stabilized using 0.5% FG and WPI. The study also examined the influence of sequentially depositing WPI and FG within the emulsions on various parameters, such as stability, particle size, viscosity, electronegativity, and oxidative stability of bilayer fish oil emulsions. It was observed that the particle size increased significantly when FG was deposited onto the primary WPI emulsion, from 0.57 to 1.61 μm. Furthermore, this process increased the apparent viscosity of the emulsion while reducing its droplet charge from − 24.93 to -12.17 mV. Conversely, depositing WPI onto the primary FG emulsion led to a reduction in the particle size and a slight increase in both electronegativity and viscosity. Concerning oxidative stability, a bilayer emulsion consisting of 0.5% WPI and 0.75% FG showed the lowest levels (hexanal concentration: 0.32 ppm) of oxidation after 21 days of storage. The mayonnaise fortified with a 20% bilayer emulsion consisting of 0.5% WPI and 0.75% FG exhibited rheological and microstructural properties comparable to those of commercial mayonnaise. Moreover, the fortification of mayonnaise with emulsified fish oil enhanced the fatty acid profile by increasing Polyunsaturated fatty acids (PUFA) and reducing Saturated fatty acids (SFA).

The quest for healthier beverage options has led to the development of low-calorie alternatives to conventional sugary drinks. This study focused on the use of ultrasonication-enzymatic extraction to produce a low-calorie ready-to-drink Kangra orthodox black tea with the natural sweetener Stevia rebaudiana. By employing sonication time (9 to 45 min) and temperature (35 to 55 °C) as independent variables, statistical analysis revealed significant effects of these parameters on key quality indicators. In the ultrasonicated-assisted enzymatic extraction, the optimal conditions were 27.58 min at 45.06 °C with 0.0095% Tannase, to maximize the water extract content, total phenolic content, antioxidant capacity, caffeine, tannins content, colour, theaflavins, thearubigins, total colour, brightness, a*, b* colour value and overall acceptability and to minimize the pH, tea cream, and colour value L* of the ultrasonicated-assisted enzymatic extraction of Kangra orthodox black tea. The predicted water extract was 47.69%, the total phenolic content was 233.77 µg GAE/100 mL, the antioxidant capacity was 78.50 mM TE/mL, caffeine was 35.30 µg CAE/100 mL, tannins were 167.14 µg TAE/100 mL, theaflavins were 0.88%, thearubigins were 8.49%, the total colour percentage was 9.22%, the brightness was 14.98%, a* was 5.02, b* was 8.88, the overall acceptability was 8.14, the pH was 5.61, tea cream was 0.36 g/100 mL, and the L* colour value was 23.66 under optimum ultrasonication-assisted enzymatic extraction conditions. To improve the overall palatability of the Kangra Orthodox ready-to-drink tea, sugar (7–11° Brix) was utilized to balance the taste. The optimal sugar concentration for ready-to-drink Kangra orthodox tea based on a sensory score of 10° Brix was the highest. The substitution of sucrose with stevia up to 60% led to an equi-sweet taste eliminating any characteristic bitter aftertaste, in addition to a substantial decline in energy value from 31.44 to 15.72 kcal/100 g. A low-calorie Kangra Orthodox ready-to-drink tea beverage was developed that contained a high level of functional compounds at a reduced energy level. This tea offers a healthy alternative to traditional sweetened beverages and is potentially appealing to a broad market of health-conscious consumers.

Tropomyosin (TM), the major allergen in shellfish, is a common protein cause of allergenic diseases, hence a sensitive, efficient method for TM detection is urgently needed to protect allergy sufferers in food products. In this work, a novel fluorescent aptasensor for TM-sensitive detection based on DNA-templated silver nanoclusters (AgNCs) and catalytic hairpin assembly (CHA) was designed. With the rapid separation and enrichment of magnetic beads, the detection of TM was converted to the detection of cDNA (complementary DNA). Then the cDNA was utilized as the initiator to successfully trigger the CHA amplification technique, which ultimately formed double-stranded to induce high fluorescence signals by AgNCs. Specifically, the cDNA could trigger repeated cycles, which enabled signal amplification and enhanced aptasensor performance with an excellent linear relationship in a wide linear range from 0.1 to 50 μg/mL (R² = 0.9967) and a desirable low detection limit of 0.0179 μg/mL. It is worth noting that the method was successfully validated with high specificity and stability for detecting processed shrimp products, implying great potential in the field of allergen assay.

In this study, ginger slices were dehydrated through a combination of far-infrared radiation and hot-air drying (FIR-HAD). The changes in volatile composition were subsequently identified using gas chromatography-mass spectrometry (GC-MS) and metal oxide semiconductor electronic nose (MOS e-nose). The GC-MS analysis revealed that terpenes comprised over 75% of volatile compounds in all examined samples, with zingiberene, β-sesquiphellandrene, and (E, E)-α-farnesene being the dominant constituents. Fresh ginger contained a higher relative proportion compared to dried samples. After FIR-HAD treatment, the terpene levels decreased by 11.9%, 8.9%, 13.7%, and 18.2% at 50 °C, 60 °C, 70 °C, and 80 °C, respectively. Among the various drying conditions, ginger subjected to FIR-HAD at 60 °C displayed the highest concentrations of volatile compounds and exhibited flavor characteristics closest to those of fresh samples. The flavor profiles were further evaluated using MOS e-nose analysis. The terpene compounds demonstrated a strong correlation with the response values of W1W and W2W sensors according to partial least squares regression models. In addition, the concentrations of 6-gingerol, 8-gingerol, and 10-gingerol in ginger exposed to FIR-HAD at 60 °C were also higher compared to other drying conditions. This indicated that the FIR-HAD at 60 °C is more suitable for producing dried ginger with remaining flavor attributes. These findings offer theoretical insights into the changes in volatile compounds of ginger slices during the FIR-HAD procedure. They also highlight the potential for improving drying efficiency through aroma online control techniques in future research.

Lycopene, a lipophilic antioxidant, was extracted from a Moroccan industrial tomato peels by-product using essential oils (EOs) as eco-friendly solvents. Peppermint essential oil (PEO), rosemary essential oil (REO), verbena essential oil (VEO), and thyme essential oil (TEO) were used as solvents. The highest extraction yield was obtained with REO. Response surface methodology (RSM) combined with a Box-Behnken design was used to maximize the extraction yield of lycopene. Optimal conditions were determined as follows: a solvent-to-material ratio of 35:1 (mL/g), a time of 60 min and a temperature of 60 °C. As a plant-based antioxidant, the lycopene extract was added to refined olive oil (ROO) to evaluate its oxidative stability during 5 months of storage at 40 °C. ROO enriched with lycopene extract at a concentration of 1 mg/g showed the lowest degree of oxidation, as evidenced by the lowest values of peroxide value, p-anisidine value, total oxidation value, free acidity, and specific extinction coefficients K₂₃₂ and K₂₇₀, compared to ROO containing 0.5 mg/g of lycopene extract and ROO containing 0.2 mg/g of BHA + BHT. The results of this study demonstrate that EOs are effective solvents for producing a value-added lycopene extract that can be an effective alternative to synthetic antioxidants. The study also highlights the synergistic effect of lycopene extract on ROO oxidation stability, shelf life and nutritional value.

Freezing as an effective approach for food storage is commonly used in food industry. Notably, Escherichia coli O157:H7 can survive in a sublethally injured state after freezing and recover under suitable conditions, which is a great threat. This research was to investigate changes and mechanism in adhesion of sublethally injured E. coli O157:H7 during freezing and recovery. Adhesion on stainless steel or lettuce surface showed an increase after 16 h-freezing with sublethal ratio of more than 99%. Adhesion recovered to untreated level in recovery on lettuce while didn’t recover on stainless steel. Motility decreased as freezing time increasing, reached minimum after 12 h-freezing and didn’t repair to untreated level after recovery. Extracellular polymeric substances production and carbohydrate to protein ratio both reached minimum after 4 h-freezing and then increased in freezing-induced sublethally injured state. No significant change of LPS structural feature or gene expression was observed during injury and recovery. Besides, the expressions of flagella, pili and EPS related genes were all down-regulated during freezing while were up-regulated in recovery. The results revealed adhesion behavior of freezing-induced sublethally injured E. coli O157:H7, which provided theoretical basis to bacterial prevention.