Applied Food Research最新文献_第2页

Investigating organophosphorus pesticides in dates from Khesht City (Iran): Impact of washing and assessment of the health risks 调查伊朗赫什特市椰枣中的有机磷农药：清洗的影响和健康风险评估

Applied Food Research

Pub Date : 2024-10-01 DOI: 10.1016/j.afres.2024.100535

Shamim Mosallaei , Zeynab Tabatabaei , Abooalfazl Azhdarpoor

Dates are rich in nutrients, making them popular all over the world as healthy fruits. Due to the use of pesticides by gardeners to control pests in date palm farms, date fruits may contain pesticides, which could potentially endanger the health of consumers. In this study, date fruit samples at three different growth stages (green fruit, unripe date, date) were collected from the groves of Khesht city. The residues of 15 organophosphorus pesticides in water-washed and unwashed samples were measured using gas chromatography-mass spectrometry (GC–MS). The results showed that the residue levels of all organophosphorus pesticides measured were below the maximum residue limits recommended by FAO and CODEX. Based on the data, washing date fruits with water can effectively reduce the residual amount of organophosphorus pesticides, thereby helping to reduce the intake of pesticides. Moreover, the results of the risk assessment showed that consumption of unripe and ripe dates from Khesht has no carcinogenic (<10^–6) or non-carcinogenic (HI<1) effects on adults. However, Future studies should analyze the soil and irrigation water of palm groves for organophosphorus pesticide contamination. Increasing gardeners' awareness of pesticide risks to human health is crucial for responsible pesticide use in horticulture.

椰枣营养丰富，作为健康水果风靡全球。由于园艺工人使用杀虫剂来控制椰枣农场的害虫，椰枣果实可能含有杀虫剂，这可能会危害消费者的健康。本研究从 Khesht 市的小树林中采集了三个不同生长阶段（青果、未成熟枣、枣）的枣果样品。采用气相色谱-质谱法（GC-MS）测定了水洗和未水洗样品中 15 种有机磷农药的残留量。结果表明，所测得的所有有机磷农药残留量均低于联合国粮农组织（FAO）和国际食品法典委员会（CODEX）建议的最大残留限量。根据这些数据，用水清洗枣果可有效减少有机磷农药的残留量，从而有助于减少农药的摄入量。此外，风险评估结果表明，食用克什特未成熟和成熟的椰枣对成人没有致癌（<10-6）或非致癌（HI<1）影响。然而，今后的研究应分析棕榈园的土壤和灌溉水是否受到有机磷农药污染。提高园丁对农药对人类健康危害的认识，对于园艺中负责任地使用农药至关重要。

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引用次数: 0

Advancing food security: The role of machine learning in pathogen detection 促进粮食安全：机器学习在病原体检测中的作用

Applied Food Research

Pub Date : 2024-09-30 DOI: 10.1016/j.afres.2024.100532

Helen Onyeaka , Adenike Akinsemolu , Taghi Miri , Nnabueze Darlington Nnaji , Clinton Emeka , Phemelo Tamasiga , Gu Pang , Zainab Al-sharify

Machine Learning (ML) has emerged as an important advancement in pathogen detection, particularly in the field of food safety. This paper reviews current advances and the application of machine learning in real-time foodborne pathogen detection and risk assessment. ML accelerates pathogen identification processes by leveraging AI-biosensing and deep learning models, significantly reducing detection times and potentially increasing accuracy rates, as indicated in several studies. The study investigates a variety of real-world applications and case studies, including the detection of Escherichia coli, Pseudomonas aeruginosa, Magnaporthe oryzae, demonstrating ML's efficiency in quick pathogen detection, disease prediction, and contamination source identification. These applications show significant benefits in terms of epidemic prevention, customer safety, and operational efficiency. However, challenges persist, particularly with data quality, model interpretability, and regulatory compliance. The review emphasizes the importance of transparent ML models and rigorous validation in meeting regulatory standards. Future possibilities include combining ML with new technologies like the Internet of Things (IoT) and blockchain to provide comprehensive, real-time food safety management. This integration promises to improve real-time monitoring, traceability, and transparency throughout the food supply chain.

机器学习（ML）已成为病原体检测领域的一项重要进步，尤其是在食品安全领域。本文回顾了机器学习在实时食源性病原体检测和风险评估方面的最新进展和应用。多项研究表明，人工智能生物传感和深度学习模型加快了病原体识别过程，大大缩短了检测时间，并有可能提高准确率。该研究调查了各种实际应用和案例研究，包括大肠杆菌、铜绿假单胞菌、木兰花菌的检测，展示了 ML 在快速病原体检测、疾病预测和污染源识别方面的效率。这些应用在流行病预防、客户安全和运营效率方面显示出显著的优势。然而，挑战依然存在，尤其是在数据质量、模型可解释性和监管合规性方面。综述强调了透明的 ML 模型和严格的验证在满足监管标准方面的重要性。未来的可能性包括将 ML 与物联网 (IoT) 和区块链等新技术相结合，以提供全面、实时的食品安全管理。这种整合有望改善整个食品供应链的实时监控、可追溯性和透明度。

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引用次数: 0

Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics 利用益生菌固态发酵改进鱼类废弃物中的有价值化合物

Applied Food Research

Pub Date : 2024-09-30 DOI: 10.1016/j.afres.2024.100534

Vajiheh Dadkhodazadeh , Zohreh Hamidi-Esfahani , Morteza Khan-Ahmadi

The nutritional value of fish waste is increased by using solid-state fermentation with probiotic strains. The highest number of viable cells were observed in the fish waste substrate by two strains, namely Lactobacillus plantarium (MT-ZH193) and Pediococcus acidilactici (CNCM I-4622 - MA 18/5 M). The temperature of 38 °C, the moisture of 42 %, and dried non-alcoholic malt beverage waste (MBW) at 5 % were the optimal values for desired variables to achieve maximum number of viable cells during the 48-hour fermentation (12.8 Log cfu/gdw). As the fermentation time increased, fat decreased by 28 %. The production of non-protein nitrogen increased as the true protein reduced during solid-state fermentation due to protease enzyme activity. The inhibition percentage of free radicals increased during the 48-hour fermentation as compared with the non-fermented sample. The first day of fermentation showed the highest level of protease enzyme activity. The results showed that fermented fish waste was a good choice as a feed additive for livestock and poultry due to its high concentration of protein and digestibility. It is also rich in non-protein nitrogen and peptides with antioxidant characteristics.

利用益生菌株进行固态发酵可提高鱼类废弃物的营养价值。在鱼废料基质中观察到两种菌株，即植物乳杆菌（MT-ZH193）和Pediococcus acidilactici（CNCM I-4622 - MA 18/5 M）的存活细胞数最多。在 48 小时的发酵过程中，温度为 38 °C、水分为 42 %、干燥的非酒精麦芽饮料废料（MBW）为 5 % 是所需变量的最佳值，以获得最大的存活细胞数（12.8 Log cfu/gdw）。随着发酵时间的延长，脂肪减少了 28%。在固态发酵过程中，由于蛋白酶活性导致真蛋白减少，非蛋白氮的产生量也随之增加。与未发酵样品相比，48 小时发酵过程中自由基的抑制率增加了。发酵第一天的蛋白酶活性最高。结果表明，发酵鱼废料具有高浓度蛋白质和高消化率，是畜禽饲料添加剂的良好选择。它还富含非蛋白氮和具有抗氧化特性的肽。

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引用次数: 0

Characterization of Palmyra palm (Borassus flabellifer Linn.) sap after harvest across different pH ranges for production of palm sugar 棕榈树（Borassus flabellifer Linn.）树液在不同 pH 值范围内收获后的特性，以生产棕榈糖

Applied Food Research

Pub Date : 2024-09-29 DOI: 10.1016/j.afres.2024.100531

Jintana Wiboonsirikul

The quality of palm sap harvested from the inflorescence of Palmyra palm (Borassus flabellifer Linn.) trees can vary significantly from one container to another, affecting the production of palm sugar. Assessing the pH of the sap is a quick and convenient method for farmers to gauge its quality in Palmyra palm fields. In this study, palm sap collected from various containers was categorized into four groups based on different pH ranges. The objectives were to assess the physical, chemical, and microbiological characteristics of each group and to correlate these characteristics using principal component analysis, as well as to produce palm sugar from each group. The findings revealed that the palm sap with a pH below 5.0 (pHA) exhibited higher levels of reducing sugars, titratable acidity, and total phenolic substances, along with increased lactic acid bacteria (LAB) loads, larger particle sizes, lower contents of total and non-reducing sugar, protein, amino acids, and browning color values compared to sap from other pH ranges (pHB: 5.6–6.5, pHC: 6.9–7.5, and pHD: above 8.0). Principal component analysis indicated similarities between the palm sap groups of pHC and pHD, which were highly correlated with protein and total amino acids, total sugar contents, browning index, and color values of a* and b*. Conversely, pHA was distinct, being highly correlated with reducing sugar and total phenolic contents, titratable acidity, LAB loads, L* value, and particle volume. Meanwhile, pHB showed a high correlation with potassium and calcium contents, % transmission, electrical conductivity, and coliform loads. Crystallization of palm sugar derived from pHA sap was challenging, whereas sugar from the other sap groups readily crystallized. It can be concluded that pH evaluation strongly contributed to parameters of palm sap quality for palm sugar production.

从棕榈树（Borassus flabellifer Linn.）花序中采收的棕榈汁液的质量在不同容器中会有很大差异，从而影响棕榈糖的产量。对农民来说，评估棕榈树汁液的 pH 值是衡量其质量的一种快速、便捷的方法。在这项研究中，根据不同的 pH 值范围，将从不同容器中采集的棕榈汁液分为四组。研究目的是评估每组棕榈汁液的物理、化学和微生物特征，利用主成分分析法对这些特征进行相关分析，并利用每组棕榈汁液生产棕榈糖。研究结果表明，与其他 pH 值范围（pHB：5.6-6.5；pHC：6.9-7.5；pHD：8.0 以上）的棕榈汁液相比，pH 值低于 5.0（pHA）的棕榈汁液具有较高的还原糖、可滴定酸度和总酚类物质含量，同时乳酸菌（LAB）数量增加，颗粒较大，总糖和非还原糖、蛋白质、氨基酸含量较低，颜色变褐。主成分分析表明，pHC 和 pHD 棕榈汁液组之间存在相似性，它们与蛋白质和总氨基酸、总糖含量、褐变指数以及 a* 和 b* 颜色值高度相关。相反，pHA 与众不同，与还原糖和总酚含量、可滴定酸度、LAB 含量、L* 值和颗粒体积高度相关。同时，pHB 与钾和钙含量、透射率、电导率和大肠菌群数量有很高的相关性。从 pHA 树液中提取的棕榈糖很难结晶，而从其他树液中提取的糖则很容易结晶。由此可以得出结论，pH 值评估对棕榈糖生产中的棕榈汁液质量参数有很大帮助。

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引用次数: 0

The bioassay tests and mass spectrometry for evaluation of xenoestrogens in tuna fish 评估金枪鱼中异雌激素的生物测定试验和质谱法

Applied Food Research

Pub Date : 2024-09-29 DOI: 10.1016/j.afres.2024.100530

Nader Akbari , Shahrbano Rostami , Mahmoud Ghazi-Khansari , Gholamreza Jahed-Khaniki , Nabi Shariatifar , Parisa Sadighara

Exposure to xenoestrogens through food is a significant concern. These compounds have estrogen-like activity and lead to cell proliferation. In this study, MCF-7 cells were utilized for bioassay tests and evaluation of cell proliferation of extracts prepared from canned tuna fish. First, a pre-screening using the MTT test was done with the solid and liquid parts of the canned tuna fish. It was observed that the proliferation of cells in the solid part of canned tuna cans actually occurs in tuna meat. Therefore, this portion of canned tuna fish was selected for further studies. The binding affinity with ERα and ERβ receptors was determined through RT-qPCR, and the extract was analyzed via mass spectrometry to identify estrogenic components. The study revealed an increased cell proliferation rate upon treatment with the canned tuna fish extract. 17β-estradiol was considered as positive control. The cell proliferation rate ranged from 27 % to 36.6 % compared to 17β-estradiol. Both ERα and ERβ receptors of MCF-7 cells were stimulated almost equally in the sample extract group. Mass spectrometry analysis identified bisphenol A(BPA) and other estrogenic compounds such as phytoestrogens, phthalates, polychlorinated biphenyls, natural and synthetic estrogen hormones. Our findings emphasize the necessity of using a combination of bioassay tests and analytical methods to carefully manage and evaluate the combined estrogenic effects of components in food samples.

通过食物摄入异雌激素是一个重大问题。这些化合物具有类似雌激素的活性，会导致细胞增殖。本研究利用 MCF-7 细胞对罐头金枪鱼提取物进行生物测定和细胞增殖评估。首先，使用 MTT 试验对金枪鱼罐头的固体和液体部分进行了预筛选。结果发现，金枪鱼罐头固体部分的细胞增殖实际上发生在金枪鱼肉中。因此，我们选择了这部分金枪鱼罐头进行进一步研究。通过 RT-qPCR 确定了与 ERα 和 ERβ 受体的结合亲和力，并通过质谱分析确定了提取物中的雌激素成分。研究显示，使用金枪鱼罐头提取物处理后，细胞增殖率增加。17β-雌二醇被视为阳性对照。与 17β-estradiol 相比，细胞增殖率从 27% 到 36.6% 不等。在样品提取物组中，MCF-7 细胞的 ERα 和 ERβ 受体受到的刺激几乎相同。质谱分析确定了双酚 A（BPA）和其他雌激素化合物，如植物雌激素、邻苯二甲酸盐、多氯联苯、天然和合成雌激素。我们的研究结果表明，有必要结合使用生物测定试验和分析方法，以仔细管理和评估食品样本中各种成分对雌激素的综合影响。

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引用次数: 0

Natural plant-derived terpenes: antioxidant activity and antibacterial properties against foodborne pathogens, food spoilage and lactic acid bacteria 天然植物萜烯：针对食源性病原体、食品腐败菌和乳酸菌的抗氧化活性和抗菌特性

Applied Food Research

Pub Date : 2024-09-27 DOI: 10.1016/j.afres.2024.100528

Angela Di Matteo, Margherita Lavorgna, Chiara Russo, Elena Orlo, Marina Isidori

The objective of this study was to conduct an in vitro examination of the antioxidant and the antibacterial activities of thymol, carvacrol, linalool, and cinnamaldehyde to evaluate their potential applications in strategies aimed at maintaining food nutritional quality and enhancing food shelf life. The investigation included five common potentially foodborne pathogens (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes, and Salmonella typhimurium), two less-studied food spoilage bacteria (Shewanella putrefaciens and Brochothrix thermosphacta), and four pro-technological bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei, and Lactobacillus fermentum), associated with food contamination, spoilage, and technology, respectively. Carvacrol and thymol showed the highest antiradical activity, scavenging 50 % of DPPH and ABTS radicals at concentrations in the order of units and hundredths of mmoles/L, respectively. Carvacrol, thymol and cinnamaldehyde showed the highest antibacterial efficacy. Spoilage bacteria (IC_50s=0.35–0.75 mM) were more sensitive than pathogens (IC_50s=0.85–2.35 mM), in particular the highest sensitivity was observed in S. putrefaciens, with IC₅₀ in the order of tenths of mmoles/L. Carvacrol, thymol and cinnamaldehyde resulted in a similar IC_50s in pathogens, except for cinnamaldehyde against P. aeruginosa. In contrast, 90 % inhibition of growth was achieved with the following order of efficacy: cinnamaldehyde>thymol>carvacrol. Lactobacilli exhibited greater resistance compared to that of spoilage bacteria and pathogens. All bacterial strains showed minimal sensitivity (very low % of growth inhibition) to linalool. Due to their antioxidant and antibacterial properties, thymol and carvacrol could be considered as promising phytochemicals for preserving food and extending its shelf life.

本研究的目的是对百里酚、香芹酚、芳樟醇和肉桂醛的抗氧化和抗菌活性进行体外检测，以评估它们在旨在保持食品营养质量和延长食品保质期的策略中的潜在应用。调查对象包括五种常见的潜在食源性病原体（大肠杆菌、铜绿假单胞菌、金黄色葡萄球菌、单核细胞增生李斯特氏菌和鼠伤寒沙门氏菌）、两种研究较少的食品腐败细菌（腐生希瓦菌和热磷酸盐布氏菌）以及四种原技术细菌（香叶醇、芳樟醇和肉桂醛）、以及四种亲技术细菌（植物乳杆菌、鼠李糖乳杆菌、干酪乳杆菌和发酵乳杆菌），它们分别与食品污染、腐败和技术有关。香芹酚和百里酚显示出最高的抗自由基活性，在浓度分别为单位和百分之一毫摩尔/升的情况下，可清除 50% 的 DPPH 和 ABTS 自由基。香芹酚、百里酚和肉桂醛的抗菌效力最高。腐败菌（IC50s=0.35-0.75 毫摩尔）比病原菌（IC50s=0.85-2.35 毫摩尔）更敏感，尤其是腐生菌的敏感性最高，IC50 为万分之一毫摩尔/升。香芹酚、百里酚和肉桂醛对病原体的 IC50 值相似，但肉桂醛对铜绿假单胞菌的 IC50 值不同。相比之下，肉桂醛>百里酚>香芹酚的药效依次为：肉桂醛>百里酚>香芹酚，对生长的抑制率为 90%。与腐败菌和病原体相比，乳酸菌表现出更强的抵抗力。所有细菌菌株对芳樟醇的敏感性极低（生长抑制率极低）。由于百里酚和香芹酚具有抗氧化和抗菌的特性，因此它们可以被视为很有前景的植物化学物质，用于保存食品和延长其保质期。

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引用次数: 0

Impact of pomelo peel pectin on chicken egg quality preservation 柚皮果胶对鸡蛋品质保存的影响

Applied Food Research

Pub Date : 2024-09-27 DOI: 10.1016/j.afres.2024.100529

Nattha Jariyapamornkoon, Wimonwan Rotthung, Suchaya Pinyopornkasem, Wichai Sutthitham

Pomelo peel pectin coating preserves egg quality by sealing eggshell pores, making it a useful alternative when refrigeration is unavailable. This research aimed to assess the effectiveness of pomelo peel pectin coating in maintaining the quality and nutritional content of chicken eggs during 35 days of storage at room temperature. The eggs were analyzed across four treatments: uncoated eggs stored at room temperature (URT, control), uncoated eggs stored at 4 °C (U4 °C), pomelo peel pectin coated eggs stored at room temperature (PRT), and pomelo peel pectin coated eggs stored at 4 °C (P4 °C). Weight loss percentage, Haugh unit (HU), yolk index (YI), and albumen pH were measured weekly. Nutritional composition (protein, fat, ash, moisture, carbohydrate, and energy) was determined every two weeks. Results showed that PRT had lower weight loss and higher HU and YI compared to URT. No significant differences were observed between U4 °C and P4 °C. Both refrigerated treatments retained a Grade A HU on day 35, whereas PRT maintained a Grade A HU until day 28. Pomelo peel pectin coating had no significant impact on albumen pH and nutritional values. Overall, the coating effectively preserved egg quality by reducing weight loss and maintaining HU and YI at room temperatures (25–30 °C). However, it did not show the same effects at 4 °C. Without refrigeration, the coating offers an alternative method for extending shelf life, maintaining Grade A HU for up to 28 days at room temperature.

柚子皮果胶涂层通过密封蛋壳孔隙来保持鸡蛋质量，因此在无法冷藏的情况下是一种有用的替代品。本研究旨在评估柚皮果胶涂层在室温储存 35 天期间保持鸡蛋质量和营养成分的有效性。对四种处理的鸡蛋进行了分析：在室温下储存的无涂层鸡蛋（URT，对照组）、在 4 °C 下储存的无涂层鸡蛋（U4 °C）、在室温下储存的柚皮果胶涂层鸡蛋（PRT）和在 4 °C 下储存的柚皮果胶涂层鸡蛋（P4 °C）。每周测量失重率、哈氏单位（HU）、蛋黄指数（YI）和蛋白 pH 值。每两周测定一次营养成分（蛋白质、脂肪、灰分、水分、碳水化合物和能量）。结果表明，与 URT 相比，PRT 的体重下降较少，HU 和 YI 较高。U4 °C 和 P4 °C 之间没有发现明显差异。两种冷藏处理在第 35 天都保持了 A 级 HU，而 PRT 在第 28 天之前都保持了 A 级 HU。柚子皮果胶涂层对蛋白的 pH 值和营养价值没有显著影响。总体而言，涂层可减少重量损失，在室温（25-30 °C）下保持 HU 和 YI，从而有效保持鸡蛋质量。然而，在 4 °C条件下，它没有显示出同样的效果。在不冷藏的情况下，涂层提供了延长保质期的另一种方法，在室温下可保持 A 级 HU 长达 28 天。

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引用次数: 0

Bioaccessibility and potential bioactivity of fresh and mature fava bean flavonoids 新鲜和成熟蚕豆黄酮的生物可及性和潜在生物活性

Applied Food Research

Pub Date : 2024-09-26 DOI: 10.1016/j.afres.2024.100523

D. Sosa De León , L.F. Méndez-López , B.E. González-Martínez , M. López-Cabanillas Lomelí , A.A. López-Hernández , D.A. Luna-Vital , D. Néder-Suárez , J.A. Vázquez-Rodríguez

The bioaccessibility of total flavonoids, catechin, epigallocatechin, epigallocatechin gallate, epicatechin, rutin, quercetin, isoquercetin, and kaempferol, and changes in antioxidant activities in fresh and mature fava bean seeds during simulating gastrointestinal conditions has been investigated. The portion of bioaccessible flavonoids potentially available for further uptake varies between pods. Flavonoids of mature and fresh seeds after the gastric phase, intestinal phase, and dialysable fraction, simulating bioaccessible flavonoids, were 6.62% and 1.78%, respectively, compared with no-digested pods. Total antioxidant capacities in the bioaccessible fractions were significantly lower than the control. Furthermore, potential bioactivity as a PPAR-gamma antagonist was evaluated, where epigallocatechin gallate presents at -9.50 Kcal/mol vs. -6.53 Kcal/mol, present in troglitazone. These results highlighted that gastrointestinal digestion may substantially affect the absorption of flavonoids in mature and green fava beans and present a potential bioactivity against obesity.

在模拟胃肠道条件下，研究了新鲜和成熟蚕豆种子中总黄酮、儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、表儿茶素、芦丁、槲皮素、异槲皮素和山柰醇的生物可及性以及抗氧化活性的变化。不同豆荚中可被生物利用的类黄酮的潜在吸收量各不相同。与未消化的豆荚相比，成熟豆荚和新鲜豆荚经过胃阶段、肠阶段和可透析部分（模拟生物可利用类黄酮）后的类黄酮含量分别为 6.62% 和 1.78%。生物可利用馏分的总抗氧化能力明显低于对照组。此外，还评估了作为 PPAR-gamma 拮抗剂的潜在生物活性，其中表没食子儿茶素没食子酸酯的生物活性为 -9.50 Kcal/mol ，而曲格列酮的生物活性为 -6.53 Kcal/mol。这些结果表明，胃肠道消化可能会严重影响成熟蚕豆和青蚕豆中黄酮类化合物的吸收，并具有潜在的抗肥胖生物活性。

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引用次数: 0

Physicochemical characterization of Dillenia indica fruits and exploration of extraction methods to obtain reducing compounds and pectin Dillenia indica 果实的物理化学特征及提取还原性化合物和果胶的方法探讨

Applied Food Research

Pub Date : 2024-09-25 DOI: 10.1016/j.afres.2024.100527

Isabela A. Silva, Luana E. Carmo, Marília G. Pereira, Patricia Sinnecker, Aline A. Cavalari, Priscilla C. Veggi, Fabiana Perrechil

Dillenia indica Linn. is an unconventional edible plant with numerous health benefits, including anti-diabetic, anti-inflammatory, and anticancer properties. Dillenia indica fruit, known as elephant apple, is rich in nutrients and bioactive compounds and is an excellent source of pectin, a polysaccharide extensively used in the food industry. Despite the potential of this plant, it has been little studied and is still under-explored for commercial purposes. This study aimed to explore methods for extracting total reducing compounds and pectin from Dillenia indica fruit. First, the extraction of reducing compounds was optimized by ultrasound-assisted method within an experimental design considering three variables: solvent-to-feed (S/F) ratio (10:1 – 30:1), ethanol-to-water ratio (0:100 – 100:0) and ultrasound amplitude (24 – 40 %). In the following step, kinetic curves at the optimized conditions were obtained for up to 16 min. The ultrasound-assisted method was then compared to mechanical stirring (100 rpm). In the last step, pectin was extracted, maintaining the same S/F ratio (30:1) and ethanol-to-water ratio (20:80), but using magnetic stirring, pH 2.0, and 80 ºC. Pure water at pH 2.0 was used as a solvent for comparison. In the ultrasound-assisted extraction, the optimal yield was achieved with an S/F ratio of 30:1, an ethanol-to-water ratio of 20:80, and an ultrasound amplitude of 24 %. In the kinetic curves, a higher reducing capacity was obtained at 8 min through mechanical stirring. The pectin extraction was more effective with pure water (12.1 %). However, the ethanol-water mixture promoted a similar amount of pectin (10.3 %) but with a considerably higher total reducing capacity (25.82 mg GAE/g for ethanol-water and 14.5 mg GAE/g for pure water). These results demonstrated that reducing compounds and pectin can be effectively extracted from Dillenia indica fruit, highlighting the potential of this fruit to produce valuable ingredients.

Dillenia indica Linn.是一种非常规的可食用植物，具有多种保健功效，包括抗糖尿病、抗炎和抗癌特性。被称为象苹果的 Dillenia indica 果实富含营养和生物活性化合物，是果胶（一种广泛用于食品工业的多糖）的极佳来源。尽管这种植物很有潜力，但对它的研究却很少，在商业用途上的开发仍然不足。本研究旨在探索从 Dillenia indica 果实中提取总还原性化合物和果胶的方法。首先，在实验设计中考虑了三个变量：溶剂与原料（S/F）比（10:1 - 30:1）、乙醇与水比（0:100 - 100:0）和超声波振幅（24 - 40 %），优化了超声波辅助提取还原性化合物的方法。在接下来的步骤中，在优化条件下获得了长达 16 分钟的动力学曲线。然后将超声波辅助方法与机械搅拌（100 rpm）进行了比较。在最后一步中，果胶萃取保持相同的 S/F 比（30:1）和乙醇与水的比例（20:80），但使用磁力搅拌、pH 值为 2.0 和 80 ºC。pH 值为 2.0 的纯水用作对比溶剂。在超声波辅助萃取中，当 S/F 比为 30:1、乙醇与水的比例为 20:80、超声波振幅为 24 % 时，产量最佳。在动力学曲线中，通过机械搅拌在 8 分钟时获得了较高的还原能力。纯水提取果胶的效果更好（12.1%）。然而，乙醇-水混合物促进了相似数量的果胶（10.3%），但总还原能力要高得多（乙醇-水为 25.82 毫克 GAE/克，纯水为 14.5 毫克 GAE/克）。这些结果表明，还原性化合物和果胶可从籼米果实中有效提取，突出了这种果实生产有价值成分的潜力。

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引用次数: 0

Active packaging coating based on Ocimum basilicum seed mucilage and Hypericum perforatum extract: Preparation, characterization, application and modeling the preservation of ostrich meat 基于金丝桃种子粘液和贯叶连翘提取物的活性包装涂层：制备、表征、应用和鸵鸟肉防腐建模

Applied Food Research

Pub Date : 2024-09-24 DOI: 10.1016/j.afres.2024.100524

Mahsa Zamani Faradonbeh , Hassan Barzegar , Mohammad Hojjati , Behrooz Alizadeh Behbahani , Morteza Taki

Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore to create an innovative edible coating for ostrich meat slices using Ocimum basilicum seed mucilage (OBSM) infused with Hypericum perforatum extract (HPE). The phenolic profile, antioxidant, and antimicrobial properties of HPE were investigated. The HPE contained significant levels of phenolic (34.48 mg gallic acid/g) and flavonoids (15.44 mg quercetin/g) compounds, which included hyperforin, protopseudohypericin, and hypericin as the primary extract compounds. The HPE also demonstrated potent antimicrobial and antioxidant activities. The HPE (0, 0.5, 1.5, and 2.5 %) was combined with OBSM to coat the ostrich meat slices and stabilize their physicochemical, microbial, and sensory properties during storage (4 °C, 9 days). The samples coated with OBSM+2.5 %HPE showed lower counts of total viable count (6.20 vs. 7.46 log colony forming unit (CFU)/g), psychrotrophic (4.09 vs. 5.37 log CFU/g), coliform (3.08 vs. 3.62 log CFU/g), and fungi (2.33 vs. 3.36 log CFU/g). Additionally, the coated samples exhibited a lower total color difference and higher moisture content, hardness, and overall acceptance during storage. The comparative analysis revealed that Gaussian Process Regression (GPR) outperformed the Multilayer Perceptron (MLP) in terms of precision, demonstrating a superior ability to estimate the experimental data with minimal deviation. The findings of this study indicate that the OBSM+HPE-based edible coating was highly effective in improving the shelf-life of ostrich meat.

鲜肉很容易变质，造成健康风险和经济损失。研究人员探索了各种注入抗氧化剂和抗菌剂的可食用涂层，以保持肉类的新鲜度。因此，本研究的目的是利用金丝桃提取物（HPE）浸泡的欧加姆玄参种子粘液（OBSM），为鸵鸟肉片制作一种创新的可食用涂层。研究了金丝桃提取物的酚类成分、抗氧化性和抗菌性。金丝桃提取物含有大量酚类（34.48 毫克没食子酸/克）和黄酮类（15.44 毫克槲皮素/克）化合物，其中主要提取物包括金丝桃素、原伪金丝桃素和金丝桃素。HPE 还具有很强的抗菌和抗氧化活性。将 HPE（0%、0.5%、1.5% 和 2.5%）与 OBSM 结合使用，可涂覆鸵鸟肉片，并在贮藏期间（4 °C，9 天）稳定其理化、微生物和感官特性。涂有 OBSM+2.5 %HPE 的样品显示出较低的菌落总数（6.20 vs. 7.46 log colony forming unit (CFU)/g）、精神营养菌（4.09 vs. 5.37 log CFU/g）、大肠菌群（3.08 vs. 3.62 log CFU/g）和真菌（2.33 vs. 3.36 log CFU/g）。此外，涂层样品的总色差较小，含水量、硬度和贮藏期间的总体合格率较高。对比分析表明，高斯过程回归法（GPR）在精度方面优于多层感知器（MLP），显示出其在估计实验数据时偏差最小的卓越能力。研究结果表明，基于 OBSM+HPE 的可食用涂层在改善鸵鸟肉保质期方面非常有效。

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