Journal of Food Measurement and Characterization最新文献

Polysaccharides are bioactive macromolecules with immense potential for promoting health and preventing chronic diseases. This study optimized the green and rapid extraction of Centella asiatica leaves polysaccharides (CALP), a functional ingredient derived from a plant widely consumed as food in the form of fresh vegetables in Southeast Asia. Novel microwave-assisted extraction approach with citric acid monohydrate (CAM) was employed to enhance yield. Using Box-Behnken design (BBD), the highest polysaccharide yield (13.84%) was achieved under optimal conditions: microwave power (40%), extraction time (4 min), sample-to-buffer ratio (1.00:21.50 g/mL), and CAM molarity (0.22 M). The extracted CALP was characterized as a low molecular weight polysaccharide (21.87 kDa) with a low degree of esterification (28.72%) and excellent water- and oil-holding capacities (4.50 g/g and 0.80 g/g, respectively). CALP exhibited weak acidity (pH 4.53) with total carbohydrate content (16.09%) and low levels of protein (0.15%) and total phenolics (0.11%), indicating its purity. Bioactivity assays confirmed its strong antioxidative properties, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging (33.00%) and ferric ion reducing antioxidant power (FRAP) reducing capacity (1.51 mM FeSO₄), along with potent antidiabetic effects (α-amylase inhibition: 86.47%). These findings demonstrate the efficacy of microwave-assisted extraction (MAE) is an efficient technique for extracting high-value CALP and supports its potential application in nutraceuticals aimed at mitigating oxidative stress and managing diabetes.

Purple carrot (Daucus carota L.), rich in anthocyanins, represents a potential source of natural colorants and antioxidants. This study compared the phytochemical properties and color attributes of cabin-dried purple carrot, concentrated, and spray-dried purple carrot juice. Results indicated that cabin-dried purple carrot samples had superior antioxidant activity according to the CUPRAC and DPPH assays. The total phenolic content and total anthocyanin content of purple carrots were found to be sufficiently stable and can tolerate food processing. The color attributes of all processed samples remained acceptable, especially for the a* value of concentrated purple carrot juice (18.33 ± 0.58) and cabin-dried purple carrot powder (19.33 ± 1.15) compared to the control sample (18.33 ± 1.52 for purple carrot juice). Additionally, cabin-dried purple carrot powder was used in a whey-less cheese formulation to improve its phytochemical properties, and its impact was studied on texture and organoleptic properties. Organoleptic and color attributes improved compared to the control sample, but according to texture profile analysis, the hardness of whey-less cheese containing cabin-dried purple carrot powder decreased. The total phenolic content and total anthocyanin content of whey-less cheese containing cabin-dried purple carrot powder significantly (P < 0.05) improved. Also, the radical scavenging activity of the fortified sample increased. Overall, the findings suggest that, compared with spray drying and concentration, cabin drying is a promising method for preserving the beneficial properties of purple carrot, facilitating its application in enhancing the nutritional value, palatability, and cost efficiency of whey-less cheese as a nutritious and affordable alternative to traditional dairy products.

The food industry increasingly uses sprouted seeds due to their improved nutritional profile and flavor qualities. Liposome-encapsulated extracts of sprouted red clover and amaranth seeds improve the bioavailability and digestibility of nutrients and are therefore ideal for use in various foods. In this study, ultrasonically treated liposomes encapsulating extracts of sprouted red clover and amaranth seeds were compared, focusing on optimizing manufacturing conditions and characterizing liposome size and stability. Three factors were investigated: the ratio of extract to lecithin (1:8, 1:10, 1:12 w/w), the amplitude of the ultrasonic probe (60–100%), and the extract concentration (0.5–1%). For liposomes loaded with sprouted red clover seed extract, the optimal obtaining conditions were: a ratio of extract to lecithin 1:11.87 (w/w), an amplitude of the ultrasonic probe of 90.3%, and an extract concentration of 1%, resulting in a vesicle size of 158 nm. For liposomes loaded with sprouted amaranth seed extract, the optimal obtaining conditions were: a ratio of extract to lecithin 1:8 (w/w), an amplitude of the ultrasonic probe of 100%, and an extract concentration of 0.99%, resulting in a vesicle size of 185 nm. In addition, the liposomes were characterized concerning the size distribution of the vesicles, the number of layers, the membrane permeability, and the encapsulation efficiency. Encapsulated extracts of red clover and amaranth seeds showed improved antioxidant capacity and digestibility. The optimization of liposome preparation by ultrasonic treatment increases the nutrient intake from germinated seeds and underlines their potential as effective, health-promoting food supplements in more digestible foods.

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The increasing reliance on single-use plastic packaging in the food industry has raised serious environmental and health concerns. This study explores the development of biodegradable packaging films loaded with green tea extract (GTE) as a sustainable alternative to conventional plastics. Biopolymeric films were fabricated from chitosan (CS) and polyvinyl alcohol (PVA) matrices using the solvent-casting method, and their mechanical, physicochemical, antioxidant, and antimicrobial properties were systematically evaluated. Incorporation of GTE enhanced the mechanical performance of the films compared with GTE-free controls, increasing tensile strength (TS) and elongation at break (E%) by 12.5% and 47%, respectively. Thermal stability and water vapor permeability (WVP) improved by 8%, while the oxygen transmission rate (OTR) decreased by 28.5%. GTE-containing films also exhibited strong antibacterial activity against Escherichia coli andStaphylococcus aureus, where the addition of 0.2% GTE resulted in 357% and 103% increases in the OD% parameter (percentage reduction in bacterial culture optical density indicating growth inhibition), respectively (p < 0.05). Fourier transform infrared (FTIR) analysis revealed only minor spectral changes, reflecting the low GTE content and limited interactions with the polymer matrix. Shelf-life tests on edible mushrooms demonstrated that GTE-based films effectively reduced weight loss and microbial growth during storage. Compared with the control (28.10 g), the N3 film significantly lowered mushroom weight loss to 20.38 g (≈27% reduction), while N2 and N3 films markedly suppressed microbial activity and retained significantly greater firmness after seven days (p < 0.05). These findings highlight the potential of GTE-incorporated PVA/CS films as environmentally friendly and functional packaging materials capable of reducing plastic waste while maintaining food quality and safety.

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Gezo honey is a honeydew-type honey primarily derived from Salix species in the Ağrı province of Eastern Anatolia, Türkiye. Despite its traditional therapeutic use, the biochemical and functional properties of this honey have remained scientifically underexplored. This study presents the first comprehensive biochemical characterization of Gezo honey, focusing on its phenolic composition and associated bioactivities. Melissopalynological analysis confirmed its honeydew origin, with 34–38% Salix spp. pollen and approximately 5% melezitose content. High-performance liquid chromatography with photodiode array detection (HPLC-PDA) identified major phenolic compounds, including galangin, pinocembrin, chrysin, and caffeic acid, contributing to a total phenolic content of 17.77 ± 2.48 mg GAE/100 g. These compounds are known for their antioxidant and antimicrobial properties. Antioxidant capacity, evaluated by the ferric reducing antioxidant power (FRAP) assay, demonstrated significant radical scavenging activity. In vitro assays revealed prebiotic effects through enhanced growth of Lactobacillus spp., along with strong antibacterial activity against both Gram-positive and Gram-negative bacteria (inhibition zones: 14.67–30.33 mm). Correlation analysis suggests that the observed bioactivities may be attributed to the honey’s phenolic profile. The findings provide a scientific basis for the traditional use of Gezo honey and highlight its potential as a functional food ingredient with validated antioxidant, antimicrobial, and prebiotic properties.

Colorimetric sensor arrays (CSA) are quickly becoming popular in food authentication, owing to their ease of use, easy application, and quick response. Because these sensors can detect color changes in response to certain chemical components, they are very helpful in determining the quality, freshness, and authenticity of food. Current research has employed solid-phase microextraction gas chromatography-mass spectrometry (SPME–GC–MS) in conjunction with a colorimetric sensor array to discover the volatile chemical molecules that give wheat cultivars their unique aroma. Detectable amounts of acids, esters, and ketones were present in addition to the many other prevalent chemicals in the analysis. Among these were terpenes, alcohols, aldehydes, alkenes, and alkanes. Data from mobile-based CSA and SPME–GC–MS were used to differentiate wheat varieties using principal component analysis (PCA), hierarchical cluster analysis (HCA), and k-nearest neighbors (KNN) models. PCA successfully distinguished between wheat varieties, and the first three principal components (PCs) accounted for 73.82% of the variance, with PC1 contributing 33.41%, PC2 contributing 25.95%, and PC3 contributing 14.06%. The KNN model performed better, with 94% calibration and 93% prediction rates. The proposed smart sensing technique successfully differentiated between wheat varieties while remaining simple, quick, and inexpensive.

Traditional ready-to-eat extruded corn starch has problems such as clumping and stickiness in the process of flushing. Conventional single acid treatment usually takes 24–60 h and suffers from low solubility. To address these issues, this paper investigated the effects of exogenous protein (egg white powder (EWP), soybean isolate protein (SPI), and whey isolate protein (WPI)) complex treatments with citric acid (CA) on the flushing properties and structural changes of extruded corn starch (ECS). The results showed that the co-processing improved the physicochemical properties of ECS. Most notably, the solubility increased by 6.12%, 4.90%, and 5.81%, representing a significant improvement. The agglomeration rate was reduced to zero and the peak viscosity was significantly reduced, which greatly improved the agglomeration during the flushing process. Citric acid and exogenous proteins enhanced the anti-aging properties of ECS through the breakdown of mass and regeneration value. Scanning electron microscopy (SEM) showed more pores and interstices on the surface. Short-range ordered structures in the Fourier transform infrared spectroscopy (FTIR) results were negatively correlated with the fast-digesting starch content. These results successfully demonstrated the potential of citric acid treatment of extruded corn starch-protein complexes to significantly reduce the phenomenon of agglomeration during the flushing process while delaying starch digestion. We conclude that the developed citric acid complex exogenous protein processing technology is a promising innovation for the ready-to-eat food industry.

The incidence of gluten-related disorders has increased due to rising awareness and improved identification methods, leading to significant growth in the gluten-free (GF) market. In this study different formulations of GF noodles (T1 to T10) prepared by combining various ingredients such as heat-moisture treated barnyard millet flour, gums, arrowroot powder along with varied combinations of psyllium husk, amaranthus and oats flour using sheeting and cutting technique. The particle size analysis of used GF ingredients revealed significant variations influencing cooking properties, while colour analysis showed that developed noodles had a significantly darker colour than control. Water absorption and peak viscosity increased, particularly with 10% psyllium husk addition. Formulation T9 exhibited higher crude protein (9.18%), crude fat (6.69%), total ash (2.42%), and crude fibre (12.64%), and overall acceptability score (8). This study proved that better quality barnyard millet GF noodles can be developed with better sensory acceptability by using sheeting and cutting machine. Also, highlights the novelty of utilizing barnyard millet to produce GF noodles, which differing from earlier studies that relied mainly on cold extrusion using rice or starch-based formulations.

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The Satureja genus, an aromatic herb, is traditionally used in culinary practices, fragrance production, and food manufacturing owing to its diverse bioactive properties. This study assessed the antioxidant capacity, anti-amylase activity, proximate composition, techno-functional properties, essential oil profile, fatty acid and amino acid composition, and overall nutritional value of selected Satureja species. The major macronutrients found in Satureja species are carbohydrates, proteins, and fats, while ash, polyphenols, chlorophylls, and carotenoids are present in lower concentrations. The powdered extracts of Satureja display strong antioxidant and α-amylase inhibitory activities, comparable to those of standard controls. These functional properties are likely related to the plant’s diverse biochemical composition, particularly its non-starch polysaccharides, proteins, lipids, polyphenols, flavonoids, chlorophylls, and carotenoids, which together enhance its nutritional value and bioactive potential. Essential oils were dominated by carvacrol, followed by γ-terpinene, thymol, p-cymene, and α-terpinene. The principal fatty acids included linolenic (ω-3), palmitic, linoleic (ω-6), oleic (ω-9), stearic, and palmitoleic (ω-7) acids, yielding favorable nutritional indices, such as high health-promoting and hypocholesterolemic scores and low atherogenicity and thrombogenicity values. Amino acid profiling revealed aspartic and glutamic acids as predominant, along with arginine, alanine, proline, leucine, serine, lysine, and glycine. Functional categorization indicated glucogenic amino acids as the most abundant, followed by hydrophobic, bitter, sweet, ketogenic, and branched-chain groups. Collectively, these findings highlight the Satureja genus as a valuable functional and techno-functional ingredient with potential applications in managing oxidative stress and preserving natural foods.

The growing demand for plant-based beverages has increased interest in valorizing their processing by-products, particularly okara, as sustainable and functional food ingredients. While okara from soy, almond, and oat beverages has been studied extensively, limited information is available on millet okara, a by-product of millet beverage production. The present study aimed to investigate, for the first time, the synergistic effects of soaking (10, 12, and 14 h), sonication, and germination on the nutritional, antinutritional, pasting, and functional characteristics of pearl millet okara (PMO), with a view to assessing its potential in food applications. Results revealed that germination significantly enhanced the micronutrient content, particularly calcium (up to 43.62% more as compared to control), while markedly reducing antinutritional compounds such as tannins and phytic acid. Sonication was also effective in lowering antinutrients but caused partial micronutrient loss due to leaching. The combined effect of germination and sonication substantially reduced pasting viscosities, thereby improving flour functionality. Principal component analysis further highlighted germinated PMO as having the most favorable nutritional profile, explaining 97.12% of data variability. Overall, this study demonstrates the novelty of characterizing PMO and establishes its potential for application as a value-added, gluten-free functional ingredient in health-oriented food systems.