Journal of Food Measurement and Characterization最新文献

The projected area (PA) and its corresponding expansion ratio (ER) variation kinetics for soaked brown rice were accurately fitted by the Peleg model. This high accuracy was evidenced by the well predicted profile, low sum of squares of residuals, high coefficient of determination (R²) (0.990–0.998), and minimal relative error between experimental and predicted data. Significant positive correlations were observed between the 1/K₁ of PA and ER (p < 0.001), between the 1/K₂ of PA and ER (p < 0.001), and between the K₁/K₂ of PA and ER (p < 0.001). While both the Peleg and biphase linear models could fit the PA and ER kinetics for soaked polished rice, the biphase linear model demonstrated superior fitting accuracy, with R² values ranging from 0.988 to 0.997, compared to the Peleg model, which yielded R² values between 0.929 and 0.971. For polished rice fitted with the Peleg model, significant positive correlations were observed, specifically, between PA and ER derived 1/K₁ (p < 0.001) and between PA and ER derived 1/K₂ (p < 0.05). Similarity, for polished rice fitted with the biphase linear model, significant positive correlations existed between the K₁ of PA and ER (p < 0.001) and between the K₂ of PA and ER (p < 0.01). Despite differences in fitting accuracy, a significant positive correlation was found between the Peleg model parameter 1/K₁ and biphase linear model parameter K₁ for both PA and ER kinetics (p < 0.001). In conclusion, this study introduced and validated a novel biphase linear model as an effective alternative for analyzing the water absorption expansion kinetics of polished rice during soaking.

Functional foods have gained significant attention for their health-promoting properties, and vinegars derived from various sources are increasingly being studied for their potential benefits. This study investigated the potential of liquorice vinegar as an innovative functional food, focusing on its physicochemical properties, nutritional value, antioxidant activity, antimicrobial activity, mineral content, and volatile profile. Compared with apple cider and hawthorn vinegars, liquorice vinegars presented greater scavenging capacity for DPPH free radicals. ICP‒OES analysis revealed that liquorice vinegars are rich in magnesium, calcium, potassium, sodium and iron. LC‒MS/MS analysis revealed that liquorice vinegars contain high amounts of protocatechuic acid and naringenin. The volatile profile exhibited a complex aroma composition, with acids, alcohols, and esters being predominant in liquorice vinegars. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) revealed differences in the properties of liquorice vinegars, commercial vinegars, and liquorice extracts. According to the PCA, liquorice vinegar produced from bulgurs presented superior antioxidant activity, total phenolic content, and antimicrobial efficacy. Therefore, this study provides valuable insights into the physicochemical properties and bioactivity of liquorice vinegar, highlighting its potential as a functional food ingredient with health-promoting properties.

Curd, a popular fermented dairy product, undergoes complex physicochemical changes during processing, influencing its overall quality. However, systematic studies that detail these dynamic transformations, particularly during the processing, remain limited. This research addresses the gap by comprehensively monitoring different key physicochemical parameters throughout curd processing, capturing the interdependencies and transitions that define final product quality. The study shows that the pH levels dropped (6.1 ± 0.05 to 4.6 ± 0.01), while titratable acidity (0.14 ± 0.01 to 0.68 ± 0.01%LA), total dissolved solids (2715.3 ± 11.55 to 3347.7 ± 33.95ppm), electrical conductivity (6761 ± 24.76 to 7166.7 ± 10.5µS/cm), and viscosity (1.1 ± 0.04 to 193.3 ± 8.1mPa.s) all showed marked increase along with diverse correlation (-0.9 to 1) between each other, reflecting active lactic acid production, protein gelation formation of characteristic body and texture. The kinetic changes in these properties were effectively modeled using nonlinear functions, showcasing high accuracy (R² = 0.89–0.99), reflecting critical biochemical transitions during curd formation. Colour stability improved as structural and chemical changes occurred when the curd formation occur (120 to 300 min) along with prominent colour change (7.96 ± 0.3). The observed changes in curd surface characteristics showed dynamic changes throughout the processing due to microstructural reorganization, ultimately defining the curd’s final texture and quality. The final set curd exhibited optimal textural, chemical (Moisture = 86.78%, a_w=0.92) and sensorial properties (> 8) and strengthened by good microbiological quality confirming a high-quality product with desirable structural, sensory, and safety attributes. This systematic characterization of curd’s physicochemical evolution provides both fundamental and scientific understanding for enhancing product consistency, optimizing processing parameters, and developing quality control standards in dairy fermentation.

Hydroxypropyl cellulose (HPC) based edible coatings were applied to fresh blueberries to evaluate their effectiveness in extending shelf life. The treatments included Control (uncoated), HPC (2% w/v), HPC/SA/PD0 (HPC 1.8% w/v + sodium alginate (SA) 0.2% w/v), HPC/SA/PD10 (HPC/SA + 10% v/v Pithecellobium dulce (PD) extract), and HPC/SA/PD20 (HPC/SA + 20% v/v PD extract). The effects of these treatments on the quality parameters of blueberries, including weight loss, total soluble solids (TSS), ripening index (RI), titratable acidity (TA), color, and total phenolic contents (TPC), and sensory properties were studied every 7 days for 28 days at 4 ± 1 ℃. The HPC/SA/PD0 coatings reduced weight loss to 26.9% compared to 44.5% in uncoated fruits after 28 days. HPC/SA/PD10 and HPC/SA/PD20 maintained lower TSS values of 16.6–17.0% and HPC/SA/PD0 and HPC/SA/PD10 preserved higher TA of 0.68–0.70% compared to 0.53% in controls. The ripening index was lowest at 9.5 in HPC/SA/PD10-coated berries, while uncoated samples reached 18.9, indicating slower ripening. Lightness (L*) values were also higher in coated berries (up to 29.1 on day 28) than in controls (26.9), reflecting better visual quality. Sensory analysis confirmed improved color, texture, and overall acceptability of coated samples. Additionally, all coatings enhanced visual quality by imparting a glossy finish. The results indicated that HPC/SA-based coatings enriched with PD extract efficiently slowed the ripening process, preserved nutritional and sensory quality, and extended the shelf life of fresh blueberries up to 28 days.

Adulteration in edible oils threatens food safety and regulatory compliance, creating a need for rapid, non-destructive screening. This study presents an integrated hyperspectral imaging and machine learning framework that combines Savitzky–Golay smoothing with multiple band selection techniques (Correlation, Entropy, Manifold Learning, Mutual Information (MI), Signal-to-Noise Ratio (SNR), and Variance-Based methods) were employed to extract the most informative features/wavelengths. Using 240 samples acquired with a Specim FX10 camera, covering pure rose, rosehip, tea tree, and turmeric oils and oils adulterated with lemon, vitamin E, garlic, and orange, the selected wavelengths were used to train decision tree models (C4.5, C5.0, ID3) and gradient boosting models (HistGradient Boosting, XGBoost). HistGradient Boosting achieved the best results, with 100% training accuracy and 93% validation accuracy, and complementary metrics (Cohen kappa, MCC, Jaccard index, precision, recall, F1 score, and Hamming loss) supported robust generalization. The novelty lies in jointly exploiting information-theoretic relevance and redundancy control to yield a compact spectral subset, coupled with rigorous benchmarking of boosting methods across multiple oil/adulterant pairs, enabling fast, accurate, and practical quality control.

Rosmarinus officinalis L. is a versatile medicinal plant whose natural compounds offer numerous health benefits, justifying its use in cooking and in traditional and modern medicine. This study examined monthly variations in the chemical composition and antioxidant, anti-inflammatory and antimicrobial activity of Rosmarinus officinalis L. essential oils collected from the flora of central north-eastern Algeria. The essential oils were extracted by hydrodistillation and then analysed by gas chromatography-mass spectrometry (GC/MS). Antioxidant capacity was assessed by two complementary tests: DPPH^• free radical scavenging and the β-carotene/linoleic acid system. Anti-inflammatory activity was studied via inhibition of the enzyme lipoxygenase. Antimicrobial activity was tested against bacteria and Candida albicans by disk diffusion, followed by determination of the minimum inhibitory concentration by microdilution. The main components identified were 1,8-Cineole (35.19–47.8%), Camphor (9.24–17.7%), α-Pinene (8.73–11.4%), α-Terpineol (1.55–9.9%) and Camphene (3.98–6.24%). The essential oils showed comparable antioxidant activity in both methods, although less than vitamin E. Anti-inflammatory activity was high, close to that of standard lipoxygenase. Finally, the oils showed variable antimicrobial activity depending on the method used. These results confirm the potential of rosemary essential oils as versatile natural anti-inflammatory, antibacterial and antioxidant agents that can be used therapeutically and as innovative and promising food supplements.

This study compares three different extraction methods—conventional solvent extraction (CSE), ultrasound-assisted extraction using a bath system (UAE-B), and ultrasound-assisted extraction using a probe system (UAE-P)—for recovering anthocyanins and other bioactive compounds from blackcurrant (Ribes nigrum L.). Extractions were performed using 50% ethanol and citric acid-acidified ethanol (0.01% w/v) under varying time and temperature conditions. Total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanin content (TMA), and total antioxidant activity (TAA) were determined spectrophotometrically, while anthocyanin profiles were analyzed via HPLC. UAE-P at 40 °C for 5 min with a 1:20 (g/g) solid-to-solvent ratio using ethanol yielded the highest recovery: TMA of 1165.44 ± 11.82 mg cyanidin-3-rutinoside/kg and TAA of 49.08 ± 0.99 mmol TE/kg, corresponding to approximately 52% and 15% higher values, respectively, than CSE under optimal conditions. Acidified ethanol effectively reduced polymeric color formation across all methods, thereby enhancing anthocyanin stability. The dominant anthocyanins identified by HPLC were delphinidin-3-rutinoside, cyanidin-3-rutinoside, delphinidin-3-glucoside, and cyanidin-3-glucoside. UAE-P was particularly effective in improving delphinidin derivatives, suggesting compound-specific responses to ultrasonic intensity, as ultrasound-induced cavitation enhances cell wall rupture and solvent penetration, facilitating the release of delphinidin-type anthocyanins that are more responsive to ultrasonic energy due to their structural polarity. Overall, both ultrasound-assisted techniques outperformed conventional extraction in terms of yield, time efficiency, and compound stability. Among them, UAE-P demonstrated the highest performance in preserving and recovering bioactive compounds in a short duration. These findings indicate that ultrasound-assisted extraction, especially the probe system, represents a sustainable and effective method for producing high-value anthocyanin-rich extracts. The resulting extracts hold promise as natural colorants and antioxidants in food, nutraceutical, pharmaceutical, and cosmetic applications.

This study investigated the stabilization of oil-in-water (O/W) Pickering emulsions using starch nanocrystals (SNC) derived from autoclaved red rice starch (A3), with and without quercetin addition, across different storage temperatures (4, 25, and 40 °C) for 21 days. A key innovation was the use of autoclaving (121 °C, 10 min) as a pretreatment before acid hydrolysis (3.16 M H₂SO₄) for SNC production. Autoclaving induced structural modifications in the native starch, partially disrupting its crystalline regions and enhancing susceptibility to acid hydrolysis, which facilitated the controlled formation of SNC with improved emulsifying properties. The optimal emulsion stability was achieved with 3% SNC at 25 °C, exhibiting minimal sedimentation, low turbiscan stability index (TSI: 16.97), a creaming index of (CI ~ 40%), and the smallest droplet size (73.14 μm) after 21 days. Notably, quercetin supplementation further enhanced stability by reducing droplet size (67.62 μm at 4 °C) and improving uniformity across all temperatures, likely due to its interfacial activity and antioxidant effects, which reinforced the Pickering emulsion system. The combination of autoclaving pretreatment and quercetin incorporation represents a novel approach, as autoclaving optimized starch hydrolysis efficiency while quercetin provided both physical stabilization and oxidative protection, broadening the applicability of SNC-stabilized emulsions under diverse storage conditions. These findings highlight the potential of modified red rice SNC, coupled with bioactive compounds, for developing robust Pickering emulsions in food and pharmaceutical applications.

Grape skin, a by-product of winemaking, is rich in dietary fiber but is often discarded, contributing to environmental waste. Dietary fiber, including soluble (SDF) and insoluble dietary fiber (IDF), the low content of SDF limits its potential applications. This study aimed to enhance the physicochemical, functional, and structural properties of grape skin dietary fiber through modification using a high-temperature cooking combination with snail enzyme. The modified SDF showed significant improvements, including increased water holding capacity (1.74 times), oil holding capacity (1.53 times), swelling capacity (1.13 times), and cation exchange capacity (1.33 times) compared to unmodified SDF. Additionally, modified SDF exhibited higher initial viscosity that decreased with increasing shear rate. Among all analyzed fibers, modified SDF had the highest total phenolic content (25.04 mg/g) and displayed the strongest antioxidant activity. Both modified SDF and IDF demonstrated enhanced functional properties, such as improved glucose adsorption, glucose dialysis retardation, α-amylase inhibition, lipase inhibition, and cholesterol adsorption capacity. Scanning electron microscopy results revealed a rougher and more porous surface structure after modification. Fourier-transform infrared spectroscopy indicated typical polysaccharide absorption peaks with no change in the main functional group types. X-ray diffraction analysis showed increased crystallinity in modified fibers, and thermal analysis confirmed improved thermal stability. Modified IDF also showed enhanced properties, including increased oil holding capacity, swelling capacity, improved enzyme inhibition activities compared to unmodified IDF. Overall, this study demonstrated that grape skin dietary fiber modified by high-temperature cooking combination assisted snail enzyme effectively enhances its properties, supporting its potential application in functional foods.