Journal of Food Measurement and Characterization最新文献

Sweet corn is often processed and marketed as fresh, frozen or canned. However, if processed as powder, it can increase its shelf life and expand its commercialization by facilitating its use in formulation of various products. Alternative technologies for raw material transformations are essential for developing novelty products. Cast-tape drying (CTD) has been reported to preserve foods with low nutrient degradation. Dehydration of sweet corn pulp by CTD has not been reported in the literature and deserves further investigation. The effect of thermal treatment i.e. 15 min at 120 °C of sweet corn on the physicochemical properties of powder produced from 3 mm thick pulp dried at 98 °C using CTD was investigated. The powder samples presented final moisture content near 0.05 g g⁻¹ on a dry basis and water activity of 0.45, for drying times of 57 min (non-TT) and 98 min (TT). The Midilli model represented well the drying curves (R² > 0.98). TT powders formed packed beds with porosity 18% higher than non-TT powders and half the dispersion time. TT reconstituted pulps showed similar rheological behavior as that of fresh pulp and presented a pseudoplastic fluid behavior as reported for corn-based purees and creams. The thermal treatment and drying barely impacted the total color changes of sweet corn pulp. CTD is a suitable process for producing a convenient sweet corn powder that can be reconstituted and used as an ingredient in different formulations.

The linseed flour (LF) and linseed cake flour (LCF) varies in nutritional and functional properties and their comparative evaluation is required for proper utilization. In this study, the physicochemical, functional, and antioxidant properties, phenolic profile and Maillard reaction products (MRP) of LF and LCF were investigated and compared after infrared pretreatment (InP) of linseeds at 140 °C, 160 °C, and 180 °C for 5 and 10 min. The control LF and LCF differed in ash, fat, minerals, phenolic and flavonoid content, bound flavonoids, functional and antioxidant characteristics. The protein, mineral (Mg, Ca, Fe and Zn) and ash contents exhibited decline in LF and increment in LCF upon increasing InP conditions. The MRP, phenolic acids (free protocatechuic, syringic, ferulic, vanillic, chlorogenic and cinnammic acid, bound gallic, caeffic, protocatechuic, syringic and p-coumaric acid), flavonoids (bound epicatechin, free catechin and resveratrol) and minerals (P and Na) increased in LF and LCF upon InP for 10 min at 180 °C. However, the moisture, L*, a* and b* value, emulsifying activity, emulsion stability indexes, potassium, selenium, bound phenolics (vanillic acid, chlorogenic acid, catechin and rutin), total bound flavonoids, soluble tryptophan and available lysine exhibited decline in LF and LCF upon increasing InP conditions. In conclusion, the InP modified functional properties, generated MRP, improved phenolic profile and antioxidant properties of LF and LCF. The InP was suggested for improving nutritional value of LF and LCF for possible functional food applications.

This study aimed to develop and optimize a ragi-based probiotic dairy beverage (RPDB) using two probiotic strains, Limosilactobacillus fermentum NCDC143 (LF) and Lacticaseibacillus rhamnosus NCDC347 (LGG). The ragi amount and fermentation duration were optimized through laboratory-scale trials based on sensory characteristics and antioxidant activity. The final optimized product, fermented with either strain, was acceptable to consumers, with average sensory scores above 7 on a 9-point hedonic scale. Proximate and physicochemical analyses were performed. Both fermented beverages (RPDB-LGG & RPDB-LF) showed significantly higher (p < 0.05) 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition activity (44% & 46%), Total Phenolic Content (359.83 µg GAE/ml & 374.94 µg GAE/ml), and Total Flavonoid Content (14.58 mg QE/ml & 15.36 mg QE/ml) compared to the non-fermented control. Fourier transform infrared spectroscopy (FTIR) analysis characterized the functional groups in the samples. Ultra-high performance liquid chromatography-quadrupole high-resolution accurate mass spectroscopy (UHPLC-Q-Orbitrap-HRAMS)-based metabolomics revealed important biologically active metabolites in the probiotic beverage. Shelf-life analysis showed both beverages maintained recommended viable probiotic counts (at least 6–7 log CFU/ml) for 21 days at 4 °C. Notably, RPDB-LF exhibited better microbiological stability than RPDB-LGG during storage.

This research investigates the efficacy of different solvent-based extraction methods in deriving polyphenols from grape pomace. The study evaluates three distinct extraction techniques: Conventional Extraction (CE), Microwave-Assisted Extraction (MAE), and Ultrasound-Assisted Extraction (UAE), using solvents such as ethanol, methanol, and acetone. The study focuses on evaluating the extraction yield, total phenolic content, total flavonoid content and the antioxidant capacity of the extracts. The results demonstrate that MAE, using ethanol as the solvent, achieved the highest extraction efficiency of 34.53%, followed by UAE and CE at 31.37 and 16.86% respectively. In terms of antioxidant capabilities, ethanol extracts obtained via UAE exhibited superior DPPH Radical Scavenging activity (79.84%) in comparison to MAE ethanol extracts (77.18%), and CE ethanol extract (46.74%). The ethanol extract from UAE contained the most significant concentrations of phenolics (290.47 mg GAE/g) and flavonoids (36.95 mg RE/g), along with the highest ABTS scavenging activity (81.24%) as revealed by High-Performance Liquid Chromatography (HPLC). Additionally, the physical examination of the extracts through scanning electron microscopy showed the agglomerated micro-particles with a diameter of 50–100 μm and an average particle size of 753 nm. These findings underscore the potential of grape pomace as an efficient source of antioxidants, particularly when employing UAE with ethanol, for applications in the food industry.

The consumption of dietary fiber is recommended to modulate the gut microbiota and promote overall human health. Meanwhile, the inclusion of antioxidants into foods is considered an effective way to reduce their oxidation, such as lipid and protein oxidation, and to bring many health benefits. Utilizing the food byproducts to produce antioxidant- and dietary fiber-enriched products is an attractive approach to reduce food waste and enhance dietary fiber and antioxidant intake. In this study, the cashew nut skin (CNS), a by-product of cashew nut production, was incorporated into a cracker formula at different levels to produce antioxidant- and dietary fiber-enriched crackers. Compared to the control cracker, which did not contain CNS, the cracker incorporated with 10% CNS powder showed an increase of approximately 3.5 times and 11 times in dietary fiber and total phenolic content, respectively. Notably, the total tannin and flavonoid content of the incorporated cracker at 10% was 7.21 mg GAE/ g dw and 6.24 mg QE/ g dw, respectively, while they are undetectable in the control cracker. However, the addition of CNS resulted in reductions in the dimensions, hardness and overall acceptability of the cracker. Specifically, compared to the control cracker, the diameter and thickness of the cracker incorporated with 10% CNS powder were 3 and 7% lower, respectively while the hardness dropped by 47%. The addition of 2.5% CNS did not significantly change the overall acceptability of the product but the addition of 5 to 10% CNS led to a significant decline in acceptability. Transglutaminase treatment of the blended dough at enzyme dose of 1.0 U/g protein and incubation time within 12–24 min was successfully applied to restore the detrimental effects of CNS incorporation on the textural properties and the overall acceptability of the cracker products.

In this study, the probiotic Levilactobacillus brevis Lb13H was loaded to basil mucilage at concentrations of 0, 1.5 × 10⁸ and 3 × 10⁹CFU/mL and used as an edible coating to increase the shelf-life of strawberries. At the end of the storage period (10 days at 4 °C), the sample coated with mucilage containing 3 × 10⁹CFU/mL of probiotic compared to the control sample, had lower pH and higher acidity, less soluble solids, lower fungal growth, the changes in less sensory parameters (color, odor, taste, texture, and overall acceptance) and firmer texture. Although the number of viable probiotic bacteria in the coating decreased during the storage period, at the end of storage time, the number of probiotic bacteria in both types of coating was higher than 6 log CFU/g. In addition, at the end of the storage period, the decay rate (72.40 vs. 26.30%), and weight loss (4.50 vs. 2.00%), ascorbic acid loss (27.53 vs. 36.86 g/kg), anthocyanin loss (225.10 vs. 253.54 g/kg) and total phenol loss (958.28 vs. 1310.19 g/kg) in the control sample was significantly higher compared to the sample containing 3 × 10⁹CFU/mL of probiotic. The study also employed Multilayer Perceptron (MLP) and Gaussian process regression (GPR) models to predict various variables related to the strawberries’ quality, with GPR demonstrating higher accuracy in predictions compared to MLP. Mean Absolute Percentage Error (MAPE) indicator for GPR model was between 0.213% and 3.376% for all predicted variables. The results indicated that the coating with probiotics could enhance the shelf life of perishable fruits.

The possibility to apply the hyperspectral imaging (HSI) technique for the evaluation of some physicochemical and phytochemical quality parameters of raisins was examined. Italia grapes from conventional and organic production and dried using different conditions (temperatures and pretreatments) were studied. Neural network method was used to test the data set and good raisin classification were obtained. The selection of the most relevant wavelengths was achieved using the Lasso and the Genetic Algorithm-Partial Least Squares (GAPLS) methods. The selections of wavelengths made with the Lasso method were interesting only for a few quality parameters, while those done by the GAPLS method were powerful, generating consistent models (generally R² > 0.80). This latter method resulted in better models for color indices (0.94 < R² < 0.99) and for phenolics (0.78 < R² < 0.97) and particularly for the flavonols (quercetine-3-O-glucoside and rutin). The common wavelengths for physicochemical features were between about 380 and 1015 nm. The main bands characteristic of color ranged from 440 to 730 nm. Phenolic compounds presented bands between 660 and 1000 nm, whereas texture parameters were between 390 and 997 nm. This study suggests that HSI combined with chemometrics may be a non-destructive tool able to rapidly assess quality parameters of dried grapes. Consequently, HSI could be used for monitoring different process like drying, assessing the composition of raisins at any stage from production to sales, classifying raisins to get different quality clusters for commercial purpose, authenticating the variety or the type of production.

The purpose of this research is to produce functional ingredients with high bioactive value. The objective of this study was to investigate the extraction of functional ingredients from chicken liver and heart by ultrasound-assisted enzymatic hydrolysis. A Box-Behnken design was employed to optimize process conditions, considering ultrasound treatment time, enzyme/substrate ratio, and enzymatic hydrolysis time as independent variables. The distribution of the peptide profile, amino acid composition, degree of hydrolysis, and antioxidant capacity of the hydrolysates were evaluated. Optimal conditions were determined to be 30 min of ultrasound treatment, a 0.1% enzyme/substrate ratio, and 75 min of enzymatic hydrolysis. Under these conditions, the hydrolysis rate reached 99.64%, and the resulting hydrolysates exhibited excellent antioxidant properties as measured by ABTS (503.9 µM ET), FRAP (84.53 mM ET), and Fe^+ 2 chelation (91.78%). Compared to traditional enzymatic hydrolysis, the ultrasound-assisted method yielded hydrolysates with a higher degree of hydrolysis, a greater generation of low molecular weight peptides (58.6%:17-1.35 kDa and 30.5%<1.35 kDa), and a higher content of biologically relevant amino acids (alanine, cysteine, glycine, lysine, aspartic acid, and glutamic acid). These results demonstrate the potential of ultrasound-assisted enzymatic hydrolysis for producing functional food ingredients with valuable bioactive properties from poultry by-products.

In the present research, a novel and effective electrochemical sensing strategy for the trace measurement of zearalenone (ZEA) was investigated. The sensing platform is based on a Vulcan XC-72R carbon (VC)-Metal azolate framework (MAF) composite, which was utilized to modify a low expense carbon paste electrode (VC-MAF/CPE). The electrochemical characterization of the VC-MAF/CPE was studied using cyclic voltammetry (CV), linear sweep voltammetry (LSV), chronoamperometry and electrical impedance spectroscopy (EIS) analyses. The effect of buffer pH, modifier dosage and buffer type were also optimized using differential pulse voltammetry (DPV) method. The calibration range for ZEA detection was found to be 0.8 to 110 ng mL^− 1 under optimal experimental conditions. The detection limit was calculated to be 0.15 ng mL^− 1, based on S/N = 3. The selectivity of the sensor was evaluated against various interferents, including dopamine, ascorbic acid, glucose, fructose, and sucrose. Real sample analysis was successfully conducted using the suggested assay, demonstrating its applicability for ZEA detection in corn and wheat samples. In addition, the sensor exhibited good reproducibility with RSD value of 3.25%. This work shows the effectiveness of the VC-MAF/CPE sensor for ZEA determination in agricultural samples.

To explore the impact of gamma irradiation on the physicochemical properties and micronutrient contents of tiger nut oil (TNO), tiger nuts were irradiated at 0, 2, 4, 6 and 8 kGy and stored for 0 and 90 days. The physicochemical indexes, fatty acids, and the contents of tocopherols, sterols and phospholipids in TNO were identified and the structure was analyzed by FTIR. The results revealed that irradiation had no significant influence on the fatty acids of TNO, but increased its physicochemical indexes. Also, bioactive constituents, for instance, tocopherols and carotenoids, decreased with increasing irradiation dose. The phospholipid content increased with irradiation dose, but total sterols increased only at an irradiation dose of 2 kGy. FTIR confirmed that irradiation disrupted the structure of triacylglyceride, exhibiting a minor change in peaks at 3007, 2925, 2855, 1158, 1094 and 1032 cm^− 1. After 90 days of storage, both irradiated and unirradiated samples showed similar deterioration in oil quality indices compared to the initial storage period. It is recommended that gamma irradiation of tiger nuts should be limited to less than 2 kGy.

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