Journal of Food Measurement and Characterization最新文献

Our study concerns the fortification of pasta with prickly pear seeds (PPS); the addition percentage was 0, 2.5, 5.0, and 7.5% in pasta formulation. With the fortification of pasta with PPS, ash and fat contents increased, and moisture decreased. The total polyphenol content increased 3 times (passing from 0.11 to 0.33 mg GAE/g for pasta formulated respectively with 0 and 7.5% of PPS) while the IC50 decreased from 97.5% for the control to 43.6% for 7.5% PPS pasta. Mixolab determination of rheological properties revealed that the gluten and retrogradation indexes increase with PPS incorporation, whereas the mixing index, amylolysis, and viscosity indexes decrease with the PPS increase. A significant variation in pasta color was noted; the ΔE highest value (13.55) was observed for pasta containing 7.5% PPS versus 3.55 for pasta with 2.5% PPS. The PPS quantity significantly affected the optimal cooking time, ranging from 570 s for control pasta to 535 s for 7.5% PPS. Sensory evaluation revealed that appreciation of color and elasticity decreased significantly from 4.08 to 1.92 and 5.48 to 3.96, respectively, for 5 and 7.5% of PPS supplementation, making the pasta obtained with 5% PPS the most acceptable by consumers.

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Coconut milk is widely used in culinary preparations and serves as a key raw material for producing virgin coconut oil, packaged coconut milk or cream, ice cream, and ready-to-drink beverages. However, its high perishability due to its nutrient-rich composition and susceptibility to microbial contamination, poses a challenge for storage and processing. While significant research has been conducted on preserving processed coconut milk, real-time spoilage patterns of freshly extracted coconut milk remain underexplored. This investigation presents novel insights into the early-stage fermentation and deterioration of coconut milk stored at ambient temperature (30±2 °C). Thereby it offers valuable information for optimizing coconut milk processing timelines. Time-dependent changes in physico-chemical, sensorial, and microbiological parameters, including pH, total soluble solids (TSS), titratable acidity (TA), viscosity, and creaming index, along with microbial enumeration and sensory assessment were evaluated. Fresh coconut milk extracted from 12-month-old coconuts showed a density of 0.97 ± 0.01 g/mL, pH of 6.1 ± 0.3, moisture content of 57.3 ± 0.3%, total solids of 42.67 ± 0.3%, TSS of 12.1 ± 0.5°Bx, and titratable acidity of 0.24 ± 0.1%. Storage at ambient temperature caused a gradual decline in pH and a corresponding rise in titratable acidity, suggesting microbial activity and organic acid formation. The creaming index rose, causing phase separation that negatively impacted sensory quality. Viscosity increased gradually, correlating with emulsion destabilization. Microbial enumeration showed a rapid rise in bacterial and yeast counts, leading to spoilage within 6–8 h of storage. Assessment of microbial load reveals that fresh coconut milk should ideally be processed within an hour of extraction to prevent its spoilage. This investigation provides a scientific foundation for optimizing post-extraction handling in the coconut processing industry, presenting critical time frame for handling fresh coconut milk, helping to minimize microbial growth and ensure a safe, and high-quality product.

Curcumin, a bioactive compound known for its antioxidant and anti-inflammatory properties, has limited bioavailability due to poor solubility and rapid degradation during processing. With the growing demand for functional foods that are convenient and nutritionally enhanced, incorporating curcumin in staple-based value-added products can offer significant health benefits. The study aims to develop value-added products, quick-cooking rice (QCR) and millet extrudate, by incorporating nano encapsulated curcumin (NEC). The quick-cooking rice was processed by steam cooking and fluidized drying followed by rehydration. Two formulations of NEC incorporated fluidized dried Bioactive quick cooking rice (BQCR-1 and BQCR-2) and Rehydrated Bioactive quick cooking rice (RBQCR-1 and RBQCR-2) were compared with their quick cooking rice control and rehydrated quick cooking rice control (QCR-C and RQCR-C) for their physico-chemical properties. The BQCR- 2 (6.6 mg/100 g) exhibited the highest curcumin retention. RBQCR-2 also showed the highest curcumin content with a concentration of 5 mg/ 100 g. Bio-accessibility testing revealed that sample BQCR-2 exhibited the highest release percentage. The subsequent objective was to explore bioactive-incorporated value-added products using brown top millet and to study the effect of extrusion on the retention of NEC. The flour was processed for brown top millet, maize, and rice, and three combinations were formulated with varying proportions. The flour with the initial NEC concentration showed the highest curcumin content (9.92/5.96 mg/100 g) before and after extrusion. The unique processing methods employed in this study offer a promising approach for enhancing the bioavailability and retention of curcumin in these products, which can have significant implications for their industrial applications in the future. Although the extrusion process led to some degradation of curcumin content, it still retained a substantial amount of the bioactive compound.

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The present study aimed to investigate the effect of slightly acidic electrolyzed water (SAEW), nanoemulsion of mint essential oil (NMEO) (25 mg/ml), and zedo and tragacanth gums (ZTG) (1%) coatings, separately and in combination, on extending the shelf-life of eggs during 56-days storage at 25 °C. For this purpose, egg samples were treated and coated with these different treatments and physicochemical properties, including pH and viscosity of albumen, haugh unit (HU), yolk index, albumen and yolk solids, and morphological structure of eggshells via SEM analysis, evaluated at time intervals of 1, 28, and 56 days at 25 °C. The results showed that the lowest amounts of pH, yolk and albumen solids, and the highest albumen viscosity, yolk index, and HU were observed in egg samples treated with SAEW + NMEO + ZTG (p ≤ 0.05). In contrast, the highest pH and total soluble solids and the lowest albumen viscosity, HU, and yolk index belonged to the control sample (p ≤ 0.05). The lowest weight loss was observed in the SAEW + NMEO + ZTG treatment, followed by the SAEW + ZTG and NMEO + ZTG treatments. However, over time, the albumen pH and weight loss increased, and HU, albumen viscosity, yolk index, and yolk and albumen solids decreased significantly in all the samples (p ≤ 0.05). In addition, the SEM analysis results revealed that the highest thickness and the least porosity and cracks of eggshells belonged to the combined treatment of SAEW + NMEO + ZTG. This treatment extended egg shelf-life beyond the typical non-refrigerated shelf-life (up to 28 days under ambient temperature), offering a promising option for regions with limited access to refrigeration.

Mid-infrared (MIR) spectroscopy studies lies in their ability to provide rapid, non-destructive, and detailed chemical analysis of complex samples. The study aimed to evaluate the quality characteristics of cachaça using MIR combined with multivariate calibration. This approach was employed to analyze chemical properties and support quality assurance. Thirteen cachaça samples were assessed for key quality parameters, including alcohol by volume (ABV), pH, volatile acidity, total acidity, dry acidity, dry extract, total phenolics, total esters, total aldehydes, and copper content. Measurements were performed using a MIR spectrometer (Agilent Cary 630 FTIR), and principal component analysis (PCA) was applied to explore similarities and differences among the samples. The results revealed notable variations in chemical composition, particularly in ABV (ranging from 38 to 48%), pH (3.7 to 5.3), and copper content (< 5 mg/L). Total acidity, dry extract, and total esters showed significant variability. The MIR spectra indicated commonalities among the samples, highlighting the presence of compound groups such as alcohols, alkanes, esters, and aromatics. PCA effectively distinguished between the samples, emphasizing differences in their chemical profiles. This study demonstrates the potential of MIR spectroscopy combined with multivariate analysis as a rapid, non-destructive method for assessing cachaça quality. The findings support improved quality control and product consistency in the cachaça industry, while offering valuable insights into the beverage’s chemical composition.

This study set out to use dairy industry waste buttermilk as a functional ingredient in cream cheese production by determining biochemical, textural, sensory properties, and aroma-active components. The study revealed that the amount of buttermilk (50 and 100%) was more effective than the buttermilk variety (batch and continuous method) on biochemical degradation reactions and volatile compounds and acidity parameters. Also, lipolysis increased with the storage period. Moreover, the oxidative stability of cream cheese with and without buttermilk was monitored by acidity value (ADV) and malondialdehyde (MDA) formation during 120 days of storage. As a result, ADV (1.63–2.96 meq/100 g) and MDA (0.04–0.19 mg/kg) values were determined. The eliminated number of 48 volatile compounds was identified and their amounts were established. Butanoic acid, heptanoic acid, and 2-heptanone components were not detected in the control sample but in cream cheese with added buttermilk. Therefore, it can be said that buttermilk addition may cause the formation of these compounds in cheese samples. The stickiness, firmness, and work of shear properties of the cream cheese samples increased depending on the amount of buttermilk. Moreover, the buttermilk obtained from the continuous system resulted in a stringent structure in the cream cheese samples. Consequently, buttermilk bioactive components in the cream cheese increased techno-functional properties and acceptable sensory scores.

This study aimed to develop functional strained yogurts enriched with Origanum onites, Rosmarinus officinalis, Ocimum basilicum, and Mentha piperita, and to evaluate their phenolic content, antioxidant capacity, proteolytic activity, and probiotic viability during storage. Medicinal plant addition significantly enhanced the total phenolic content (TPC) and antioxidant properties. TPC increased by approximately 39%, reaching 118.18 ± 0.08 mg GAE/g, while DPPH radical scavenging activity improved by about 32%, reaching 95.9% inhibition. The highest proteolytic activity (OPA value: 24.0 ± 0.06 mg/mL) was recorded in basil-enriched yogurt, reflecting a 41% increase compared to the control. Furthermore, the viability of Lactobacillus casei and Bifidobacterium longum was preserved above 10⁶ CFU/mL throughout the storage period. Sensory evaluation indicated that the addition of M. piperita and O. basilicum provided high consumer acceptance. To the best of our knowledge, this is the first study to evaluate the synergistic enrichment of probiotic strained yogurt with four different medicinal herbs, offering a novel multi-herb strategy for functional dairy development.

This study aimed to develop an anti-radical electrospun poly(vinyl alcohol) (PVA) nanofiber patch containing a microwave-roasted Camelina (Camelina sativa L.) seed oil nanoemulsion (CSO_NE) as a controlled-release system rich in polyphenols. The effects of different microwave roasting powers and times on oil yield, total phenolic content (TPC), oxidative stability (OSI), and radical scavenging activity (RSA) were investigated. Microwave roasting enhanced oil extraction and antioxidant properties up to an optimal point, beyond which these decreased. A Camelina protein isolate-stabilized oil-in-water nanoemulsion was prepared and showed high stability under stress tests. The resulting electrospun patch exhibited smooth morphology with an average fiber diameter of 342.6 nm, significant protection of polyphenols against UV and heat, rapid wetting time (< 30 s), and temperature-responsive controlled release of oil. These results suggest the potential of the developed patch as an active packaging material for preserving food quality through controlled release of antioxidants.

Given the growing population and worsening climate, it is crucial to explore sustainable food sources that are both environmentally friendly and protein-rich. The protein found in yellowhorn (Xanthoceras sorbifolia Bunge) kernels is often overlooked but holds significant value as plant-based protein sources. In this study, Osborne’s method was utilized for the first time to extract protein fractions from yellowhorn kernels. A subsequent comparison of the physicochemical and functional properties was conducted between the fraction with the highest protein content (albumin) and its corresponding protein isolate, with a focus on elucidating their distinct application potentials in the food industry. The results showed that protein isolate (80.84 ± 3.02%, w/w) and albumin (80.33 ± 5.30%, w/w) had similar protein contents and favorable essential amino acid profiles. Additionally, the isoelectric points of protein isolate and albumin were found to be pH 5.0 and 4.0, respectively. Their molecular weights were mainly distributed at 35.0 kDa-45.0 kDa, 25.0 kDa, and 18.4 kDa. The denaturation temperature of the protein isolate (92.13℃) was higher than that of albumin (87.72℃), indicating a more organized and stable conformation. The solubility, emulsifying, and foaming properties of both proteins followed roughly a U-shaped trend. Albumin had superior foaming and gelling ability compared to the protein isolate, while the protein isolate had slight advantages in terms of solubility, emulsification, and stable structure. Therefore, yellowhorn kernel proteins offer distinct advantages and focuses, making them valuable nutrition sources and functional ingredients for future applications in the food industry.

The present study aimed to characterize the physicochemical, volatile, and sensory properties of seven durian cultivars at ripening and overripe stages. There were significant differences among the seven cultivars of durians in terms of their physicochemical properties and volatile profile, as well as in sensory evaluation. Fifty-one volatile components were identified, with each cultivar differing in the levels of sulfurs, esters, and alcohols during fruit ripening. The seven durian cultivars could be classified into five groups by principal component analysis (PCA). Kradum, Nounthongjan and Puangmanee were grouped at the ripe stage, exhibiting a yellow-red color, and mellow-sweet characteristics with creamy, fruity and low-sulfur aroma. However, Nokjib and Monthong were grouped at overripe stage with light-yellow color and fruity aroma. Nounthongjan, a hybrid durian derived from Puangmanee and Monthong, had become sweeter with low sulfurous odor. This newly recognized characteristic in Nounthongjan is particularly valuable to consumers who prefer durian fruit with mild sulfurous aroma.