JSFA reports最新文献_第6页

Ascorbic acid nanoencapsulation using polyelectrolyte complex formation and optimization using hybrid artificial neural network-genetic algorithm 聚电解质复合物对抗坏血酸纳米包封的混合人工神经网络-遗传算法形成和优化

JSFA reports

Pub Date : 2023-09-26 DOI: 10.1002/jsf2.157

Anjali Khuntia, Jayeeta Mitra

Backgrounds

The polyelectrolyte complex (PEC) formation using chitosan (Cs) and alginate (Alg) has been employed to carry out Vitamin C (VC) nanoencapsulation because of its instability in adverse conditions. This method includes VC nanoencapsulation using physical cross-linking. The effect of the mixing order as well as the different mass ratios of both the polymer and the VC content, were investigated on the size, pdi, zeta potential, encapsulation efficiency (EE%), and yield%. Hence, considering different mass ratios of both polymer (4:1–1:4) and VC content (10%–30% w/w of Cs) as independent variables, PECs were formed using 0.1% (w/v) of Cs and Alg solution.

Result

The result showed that, for equal mass ratio (1:1) of Cs and Alg, the addition of Alg solution to Cs solution led to lower particle size, while higher particle size was observed with reverse order of addition. However, no significant effect of polymer mass ratios was observed on particle size and NPs stability, while EE varied with VC concentration. Artificial neural network (ANN) was applied to train the experimental parameters Cs: Alg ratios (X₁:X₂) and VC content (X₃) for the output variables. Moreover, process optimization was carried out using multi-objective genetic algorithm (MOGA) with the goal of lowering particle size and increasing EE while increasing nanoparticle yield.

Conclusion

The PEC method effectively encapsulated VC as obtained from higher EE. The Cs: Alg ratio of 4:2.1 and 18% VC content (w/w of Cs) was found optimum for nanoencapsulation. The final ANN-GA model showed an acceptable agreement with experimental data.

背景使用壳聚糖（Cs）和海藻酸盐（Alg）形成聚电解质复合物（PEC）已被用于进行维生素C（VC）的纳米封装，因为其在不利条件下不稳定。该方法包括使用物理交联的VC纳米封装。研究了混合顺序以及聚合物和VC含量的不同质量比对尺寸、pdi、ζ电位、包封效率（EE%）和产率%的影响。因此，考虑到聚合物（4:1–1:4）和VC含量（10%–30%w/w的Cs）的不同质量比作为自变量，使用0.1%（w/v）的Cs和Alg溶液形成PEC。结果当Cs和Alg的质量比为1:1时，在Cs溶液中加入Alg溶液可使颗粒尺寸减小，而加入顺序相反则可观察到颗粒尺寸增大。然而，没有观察到聚合物质量比对颗粒尺寸和NP稳定性的显著影响，而EE随着VC浓度的变化而变化。应用人工神经网络（ANN）训练输出变量的实验参数Cs:Alg比率（X1:X2）和VC含量（X3）。此外，使用多目标遗传算法（MOGA）进行工艺优化，目的是在提高纳米颗粒产量的同时降低颗粒尺寸并增加EE。结论PEC法能有效地包封从高EE中获得的VC。Cs:Alg比为4:2.1，VC含量为18%（w/w）是最适合纳米包封的方法。最终的ANN-GA模型与实验数据显示出可接受的一致性。

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引用次数: 0

Association mapping of plant structure and yield traits in faba bean (Vicia faba L.) 蚕豆植株结构与产量性状的关联图谱

JSFA reports

Pub Date : 2023-09-23 DOI: 10.1002/jsf2.154

Mazen A. Abuzayed, Asena A. Baytar, Ertuğrul G. Yanar, Sami Doğanlar, Anne Frary

Background

Faba bean (Vicia faba L.) is an important crop with high protein content. Tens of thousands of faba bean accessions are available in germplasm collections throughout the world. Morphological characterization of these materials can enrich these collections and aid in the selection of genotypes for use in breeding programs.

Results

In this study, 26 morphological characters were analyzed for 61 faba bean landraces and 53 cultivars over two seasons in Izmir, Turkey. The genotypes had high diversity for several yield traits including number of pods per plant, dry seed yield, and 100-seed weight. Association mapping was conducted for the morphological characters using 651 alleles from 100 simple sequence repeat (SSR) markers and a general linear model based on the Q matrix. A false discovery rate of 0.20 was used to test the significance of marker–trait associations resulting in 75 loci detected for 20 of the morphological characters (p ≤ 0.001).

Conclusion

Overall, 44% of the quantitative trait loci (QTLs) were for seed traits, with 24%, 15%, and 17% of QTL identified for vegetative, inflorescence, and pod traits, respectively. The phenotypic data and marker–trait associations generated by this work can help breeding programs in the selection and improvement of faba bean.

蚕豆(Vicia Faba L.)是重要的高蛋白作物。数以万计的蚕豆在世界各地的种质资源收藏中可用。这些材料的形态特征可以丰富这些材料，并有助于选择用于育种计划的基因型。结果对土耳其伊兹密尔地区61个地方蚕豆品种和53个栽培品种的26个形态性状进行了2个季节的分析。各基因型在单株荚果数、干粒产量和百粒重等产量性状上具有较高的多样性。利用100个SSR标记的651个等位基因，采用基于Q矩阵的一般线性模型对形态性状进行关联定位。使用0.20的错误发现率来检验标记-性状关联的显著性，结果在20个形态性状中检测到75个位点(p≤0.001)。结论总体而言，44%的QTL定位于种子性状，24%、15%和17%的QTL定位于营养性状、花序性状和荚果性状。本研究获得的表型数据和标记性状关联可为蚕豆的选育和改良提供参考。

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引用次数: 0

Validation and comparison of four DNA extraction methods for genetically modified organisms analysis: From DNA quality control to quantification of genetically modified content in real-life samples matrices 转基因生物分析中四种DNA提取方法的验证与比较:从DNA质量控制到实际样品基质中转基因含量的定量

JSFA reports

Pub Date : 2023-09-17 DOI: 10.1002/jsf2.151

Daniela Verginelli, Katia Spinella, Davide La Rocca, Pamela Bonini, Cristiana Fusco, Marisa Misto, Cinzia Quarchioni, Stefania Peddis, Lorella Peroni, Ugo Marchesi

Background

The analysis of genetically modified organisms (GMOs) in food and feed is broadly based on the detection of target DNA sequences using PCR-based methods. The first step of a typical workflow in a GMO testing laboratory is DNA extraction and purification. Several DNA extraction methods have been described for this purpose so far. Whatever the method adopted, the yield and the quality of the extracted DNA are essential factors for the success of GMO analysis.

Results

The DNA extraction yield was variable between the different methods, while quality and efficiency appeared comparable. Each method allowed a different yield and a slight correlation between inhibition and the food/feed matrix extracted was observed. Particularly for challenging matrices, the method used for DNA extraction has a remarkable influence on both the quality and quantity of the recovered DNA. Small variations in value % GM content were observed in complex, heterogeneous matrices but not in CRMs and homogeneous matrices.

Conclusions

In this study, the purpose is not to establish the best method of extraction but to examine several parameters that play an important role in GMO detection and verify a possible effect on the quantified GMO percentage. In particular, it was found that the yield and quality of extracted DNA depends on the type of sample, notably the degree of processing, composition, particle size, and the protocol used, especially in relation to sample intake. The slightly different GM content observed in heterogeneous matrices could raise doubt in the case of samples close to the legal threshold.

食品和饲料中的转基因生物(gmo)分析主要是基于pcr检测靶DNA序列的方法。转基因生物测试实验室典型工作流程的第一步是DNA提取和纯化。到目前为止，已经描述了几种DNA提取方法。无论采用何种方法，提取DNA的产量和质量是转基因分析成功与否的关键因素。结果不同提取方法的DNA提取率不同，但质量和效率具有可比性。每种方法的产率不同，并且观察到抑制作用与提取的食物/饲料基质之间存在轻微的相关性。特别是对于具有挑战性的基质，用于DNA提取的方法对回收DNA的质量和数量都有显着的影响。在复杂、异质基质中观察到值% GM含量的微小变化，而在crm和均质基质中则没有。本研究的目的不是建立最佳的提取方法，而是考察在转基因生物检测中起重要作用的几个参数，并验证它们可能对量化的转基因生物百分比产生的影响。特别是，发现提取DNA的产量和质量取决于样品的类型，特别是处理程度，组成，颗粒大小和使用的方案，特别是与样品摄入量有关。在异质基质中观察到的略有不同的转基因含量可能会在样品接近法定阈值的情况下引起怀疑。

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引用次数: 0

Morphological, physicochemical, and functional properties of 15 different dietary carbohydrate sources in Sri Lanka 斯里兰卡15种不同膳食碳水化合物来源的形态、理化和功能特性

JSFA reports

Pub Date : 2023-09-16 DOI: 10.1002/jsf2.153

Suriya Mudiyanselage Sewwandi, Ridma Liyanage, Ruksheela Bangamuwage, Isuri Rathnayake, Afka Deen, Barana Jayawardana, Ruvini Liyanage

Background

Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties.

Results

The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources.

Conclusion

The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits.

背景碳水化合物是人类饮食中的主要能量来源，在健康饮食中发挥着重要作用。在本研究中，对斯里兰卡的15种不同碳水化合物来源（白生米、红生米、白香米、红香米、小麦、阿塔粉、大豆、黑克、玉米、手指小米、睡莲种子、基特胡尔、鹰嘴豆、燕麦和棕榈芽）的理化和功能特性进行了研究。结果提取的淀粉颗粒形状因来源而异，直链淀粉含量在17.22%至36.12%之间。Kithul和black gram的吸水性和吸水指数分别最高。白米和小米的面粉含量显著高于白米（p <； 0.05）冻融稳定性。大豆粉、黑克粉和鹰嘴豆粉的含量显著高于对照组（p <； 0.05）膳食纤维含量和钾含量。所研究的碳水化合物来源的睡莲种子在体外显示出显著的益生元活性。结论该研究表明，生白米、帕尔米拉和小米淀粉在食品加工行业中具有替代传统淀粉来源的潜力。此外，睡莲籽、白香米、大豆和黑克面粉有潜力用于功能性食品的制备，具有广泛的健康益处。

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引用次数: 0

Nutrient status assessment and mapping of intensively managed paddy soils in southeastern hilly areas of Bangladesh 孟加拉国东南丘陵区集约管理水稻土养分状况评估和制图

JSFA reports

Pub Date : 2023-09-15 DOI: 10.1002/jsf2.155

Md Hosenuzzaman, Mohammad Golam Kibria, Md Anwarul Abedin

Background

People living in the southeastern hilly areas of Bangladesh are primarily dependent on agriculture and face the problem of nutrient deficiency in soils. This research was conducted to assess the fertility status of paddy soils for better fertilizer management. Grid sampling (1 km × 1 km) was followed to collect soil samples, avoiding unusual spots (e.g., non-agricultural land, settlements, hills, and forests). In total, 300 samples were collected (150 from each upazila) to assess the status of soil physical properties (soil texture) and chemical properties (pH, electrical conductivity, organic matter, and nutrients [nitrogen (N), phosphorus (P), potassium (K), sulfur (S), magnesium (Mg), boron (B), and zinc (Zn)]).

Results

Results revealed that most of the soils were sandy to silt loam in texture. The soils were found to be strongly acidic with values of 4.79 and 4.73 in Ukhiya and Teknaf, respectively. Most of the soils were found to be nonsaline, except the paddy soils close to the sea and/or salt-affected cultivated land. Soil organic matter in Ukhiya and Teknaf was low (1.47% and 1.43%, respectively). The soils in both upazilas were deficient in N, P, K, S, and Zn, but not in Mg in both upazilas and B in Teknaf.

Conclusion

It is imperative that adequate amounts of nutrient provision are available to maintain soil health and produce a sustainable crop yield. We believe that these are the first digital soil maps developed at upazila level using ArcGIS software, which will be available for future reference.

背景生活在孟加拉国东南部丘陵地区的人们主要依赖农业，面临着土壤营养缺乏的问题。本研究旨在评估水稻土的肥力状况，以便更好地管理肥料。网格采样（1 km× 1. km）来收集土壤样本，避开不寻常的地点（例如，非农业用地、定居点、山丘和森林）。总共收集了300个样本（每个乌帕齐拉150个），以评估土壤物理性质（土壤质地）和化学性质（pH、电导率、有机质和养分[氮（N）、磷（P）、钾（K）、硫（S）、镁（Mg）、硼（B）和锌（Zn）]）的状况。结果该区土壤结构以砂质至粉砂质壤土为主。Ukhiya和Teknaf的土壤呈强酸性，分别为4.79和4.73。除了靠近海洋和/或受盐影响的耕地的水稻土外，大多数土壤都是非盐碱的。Ukhiya和Teknaf的土壤有机质含量较低（分别为1.47%和1.43%）。两个乌帕齐拉的土壤都缺乏N、P、K、S和Zn，但Teknaf的乌帕齐和B都不缺乏Mg。结论必须提供充足的营养素，以保持土壤健康并产生可持续的作物产量。我们相信，这是第一批使用ArcGIS软件在乌帕齐拉层面开发的数字土壤地图，可供未来参考。

{"title":"Nutrient status assessment and mapping of intensively managed paddy soils in southeastern hilly areas of Bangladesh","authors":"Md Hosenuzzaman, Mohammad Golam Kibria, Md Anwarul Abedin","doi":"10.1002/jsf2.155","DOIUrl":"https://doi.org/10.1002/jsf2.155","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>People living in the southeastern hilly areas of Bangladesh are primarily dependent on agriculture and face the problem of nutrient deficiency in soils. This research was conducted to assess the fertility status of paddy soils for better fertilizer management. Grid sampling (1 km × 1 km) was followed to collect soil samples, avoiding unusual spots (e.g., non-agricultural land, settlements, hills, and forests). In total, 300 samples were collected (150 from each upazila) to assess the status of soil physical properties (soil texture) and chemical properties (pH, electrical conductivity, organic matter, and nutrients [nitrogen (N), phosphorus (P), potassium (K), sulfur (S), magnesium (Mg), boron (B), and zinc (Zn)]).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results revealed that most of the soils were sandy to silt loam in texture. The soils were found to be strongly acidic with values of 4.79 and 4.73 in Ukhiya and Teknaf, respectively. Most of the soils were found to be nonsaline, except the paddy soils close to the sea and/or salt-affected cultivated land. Soil organic matter in Ukhiya and Teknaf was low (1.47% and 1.43%, respectively). The soils in both upazilas were deficient in N, P, K, S, and Zn, but not in Mg in both upazilas and B in Teknaf.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>It is imperative that adequate amounts of nutrient provision are available to maintain soil health and produce a sustainable crop yield. We believe that these are the first digital soil maps developed at upazila level using ArcGIS software, which will be available for future reference.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"473-485"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Classification of Greek extra virgin olive oils by Raman spectroscopy in conjunction with sensory and cultivation characteristics, and multivariate analysis 希腊特级初榨橄榄油的拉曼光谱分类、感官和栽培特性以及多元分析

JSFA reports

Pub Date : 2023-09-15 DOI: 10.1002/jsf2.156

Aggelos Philippidis, Renate Kontzedaki, Emmanouil Orfanakis, Nikolaos Fragkoulis, Aikaterini Zoumi, Eleftheria Germanaki, Peter C. Samartzis, Michalis Velegrakis

Background

Extra virgin olive oil (EVOO) is a natural product with numerous health benefits and superior quality compared with other vegetable oils. To characterize a sample as EVOO, it is necessary to perform a sensory evaluation through a testing panel, in addition to conducting physicochemical measurements. Moreover, distinguishing between organic and conventional production has captured the attention of those involved in the olive oil industry. The current study demonstrates the utilization of Raman spectroscopy in combination with multivariate statistical analysis for the examination of extra virgin olive oil samples obtained from Greece (Crete) over three consecutive harvest years.

Results

The Raman technique and orthogonal partial least square-discriminant analysis (OPLS-DA) model successfully discriminated high- and low-quality conventional olive oil samples for the 2017–2018 harvest year. Additionally, both organic and conventional olive oil samples were studied and distinct discrimination was achieved using OPLS-DA on the Raman spectroscopic data for the samples with different cultivation characteristics. The combination of Raman data and statistical models for the classification of organic and conventional olive oils into high and low, and high and medium quality for the 2018–2019 and 2019–2020 harvest years, respectively, yielded satisfactory results. The samples were previously evaluated by a certified tasting panel.

Conclusions

These findings demonstrate that Raman spectroscopy, combined with multivariate statistical analysis, can serve as a complementary alternative to traditional analytical methods for the analysis of olive oils. The technique is rapid, low-cost, and without sample pretreatment.

背景特级初榨橄榄油（EVOO）是一种天然产品，与其他植物油相比，具有许多健康益处和卓越的质量。为了将样品表征为EVOO，除了进行物理化学测量外，还需要通过测试面板进行感官评估。此外，区分有机生产和传统生产引起了橄榄油行业参与者的注意。目前的研究表明，拉曼光谱与多元统计分析相结合，可用于检查连续三年从希腊（克里特岛）获得的特级初榨橄榄油样品。结果拉曼技术和正交偏最小二乘判别分析（OPLS-DA）模型成功区分了2017-2018收获年的高质量和低质量传统橄榄油样品。此外，对有机橄榄油和传统橄榄油样品进行了研究，并使用OPLS-DA对具有不同培养特性的样品的拉曼光谱数据进行了不同的区分。拉曼数据和统计模型相结合，分别将2018-2019和2019-2020收获年的有机橄榄油和传统橄榄油分为高质量和低质量以及高质量和中等质量，产生了令人满意的结果。样品之前由经过认证的品尝小组进行了评估。结论这些发现表明，拉曼光谱与多元统计分析相结合，可以作为传统分析方法的补充，用于橄榄油的分析。该技术快速、低成本且无需样品预处理。

{"title":"Classification of Greek extra virgin olive oils by Raman spectroscopy in conjunction with sensory and cultivation characteristics, and multivariate analysis","authors":"Aggelos Philippidis, Renate Kontzedaki, Emmanouil Orfanakis, Nikolaos Fragkoulis, Aikaterini Zoumi, Eleftheria Germanaki, Peter C. Samartzis, Michalis Velegrakis","doi":"10.1002/jsf2.156","DOIUrl":"https://doi.org/10.1002/jsf2.156","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Extra virgin olive oil (EVOO) is a natural product with numerous health benefits and superior quality compared with other vegetable oils. To characterize a sample as EVOO, it is necessary to perform a sensory evaluation through a testing panel, in addition to conducting physicochemical measurements. Moreover, distinguishing between organic and conventional production has captured the attention of those involved in the olive oil industry. The current study demonstrates the utilization of Raman spectroscopy in combination with multivariate statistical analysis for the examination of extra virgin olive oil samples obtained from Greece (Crete) over three consecutive harvest years.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The Raman technique and orthogonal partial least square-discriminant analysis (OPLS-DA) model successfully discriminated high- and low-quality conventional olive oil samples for the 2017–2018 harvest year. Additionally, both organic and conventional olive oil samples were studied and distinct discrimination was achieved using OPLS-DA on the Raman spectroscopic data for the samples with different cultivation characteristics. The combination of Raman data and statistical models for the classification of organic and conventional olive oils into high and low, and high and medium quality for the 2018–2019 and 2019–2020 harvest years, respectively, yielded satisfactory results. The samples were previously evaluated by a certified tasting panel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>These findings demonstrate that Raman spectroscopy, combined with multivariate statistical analysis, can serve as a complementary alternative to traditional analytical methods for the analysis of olive oils. The technique is rapid, low-cost, and without sample pretreatment.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"486-493"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50151172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Hyperspectral imaging to assess wine grape quality 高光谱成像评估葡萄酒葡萄品质

JSFA reports

Pub Date : 2023-09-13 DOI: 10.1002/jsf2.150

Mario Gabrielli, Daoud Ounaissi, Vanessa Lançon-Verdier, Séverine Julien, Dominique Le Meurlay, Chantal Maury

Background

Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical analyses or with NIR analyses. The aim of the study was to test the ability of hyperspectral imaging (HSI), a nondestructive analysis to assess their composition. For that, seven grape varieties were analyzed for two vintages. Partial least squares (PLS) and discriminate (PLS-DA) and PLS-R were realized respectively in order to classify the berries, to validate the data sets, and to provide models to assess grape composition after a 1st derivative data pretreatment.

Results

HSI allowed a 100% good classification of the grape varieties. It showed good results to assess technological ripening parameters (sugar and acid contents) as well as phenolic content (TPI, Total Phenolics, Total Anthocyanins, Total Flavonoids, and their extractable equivalents) (globally R² > 0.81). However, it was not possible to reach the color intensity of grapes.

Conclusion

HSI led to generate good models to assess wine grape composition. The quality of the generated models was dependent on the color of grapes and the parameter considered.

背景葡萄成分对生产优质葡萄酒具有重要意义。为此，葡萄分析是必要的，并且需要样品制备，无论是经典分析还是近红外分析。该研究的目的是测试高光谱成像（HSI）的能力，这是一种评估其成分的无损分析。为此，对七个葡萄品种的两个年份进行了分析。分别实现了偏最小二乘法（PLS）、判别法（PLS-DA）和PLS-R，以对浆果进行分类，验证数据集，并在一阶导数数据预处理后提供评估葡萄成分的模型。结果HSI对葡萄品种进行了100%的分类。它在评估技术成熟参数（糖和酸含量）以及酚类含量（TPI、总酚、总花青素、总黄酮及其可提取当量）方面显示出良好的结果（总体R2 >； 0.81）。然而，不可能达到葡萄的颜色强度。结论HSI为评价葡萄酒葡萄成分提供了良好的模型。生成的模型的质量取决于葡萄的颜色和所考虑的参数。

{"title":"Hyperspectral imaging to assess wine grape quality","authors":"Mario Gabrielli, Daoud Ounaissi, Vanessa Lançon-Verdier, Séverine Julien, Dominique Le Meurlay, Chantal Maury","doi":"10.1002/jsf2.150","DOIUrl":"https://doi.org/10.1002/jsf2.150","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical analyses or with NIR analyses. The aim of the study was to test the ability of hyperspectral imaging (HSI), a nondestructive analysis to assess their composition. For that, seven grape varieties were analyzed for two vintages. Partial least squares (PLS) and discriminate (PLS-DA) and PLS-R were realized respectively in order to classify the berries, to validate the data sets, and to provide models to assess grape composition after a 1st derivative data pretreatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>HSI allowed a 100% good classification of the grape varieties. It showed good results to assess technological ripening parameters (sugar and acid contents) as well as phenolic content (TPI, Total Phenolics, Total Anthocyanins, Total Flavonoids, and their extractable equivalents) (globally <i>R</i><sup>2</sup> > 0.81). However, it was not possible to reach the color intensity of grapes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>HSI led to generate good models to assess wine grape composition. The quality of the generated models was dependent on the color of grapes and the parameter considered.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 10","pages":"452-462"},"PeriodicalIF":0.0,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50131951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Profiling of tyrosinase levels, antioxidant and DNA protective properties in different edible and medicinal mushroom species from India 印度不同食用菌和药用菌的酪氨酸酶水平、抗氧化和DNA保护特性分析

JSFA reports

Pub Date : 2023-09-13 DOI: 10.1002/jsf2.152

Pynam Hasitha, Shylaja Mallaiah Dharmesh, Shashirekha Mysore Nanjaraj Urs, Rajarathnam Somasundaram

Background

Tyrosinase is a polyphenol oxidase, one of the globally attracted enzymes for its multi-mechanistic approaches in various fields such as pharma, food, environment, medicine, and agriculture. Tyrosinase from natural nutritive edible mushrooms gained more attention for their rich levels and inexpensive nature. Our previous work has revealed that mushroom tyrosinase has strong similarities in structure and function with that of skin tyrosinase, which has significance as a skin tumor marker. Besides, mushrooms are a richer source of antioxidants. However, it is imperative to analyze all the available varieties of mushrooms for bioactive potentials like tyrosinase and antioxidant levels. Thus, the main goal of the study was to identify the variety of mushrooms that can be selected for continuous multiplication and propagation as a viable source for tyrosinase, which can be employed to screen tyrosinase inhibitors as skin tumor inhibitors.

Results

Of the 18 varieties screened for tyrosinase levels, Boletus edulis, Termitomyces hemii, and Termitomyces mummiformis had high levels of tyrosinase and exhibited potent hydrogen peroxide and nitric oxide scavenging activity as well as DNA protection. The potent DNA and antioxidant abilities appear to be due to the enriched levels of hydroxybenzoates.

Conclusion

The current study could provide an economic source of tyrosinase (mushrooms) that can be used to monitor tyrosinase inhibitors, a potent component that enables their use against skin cancer.

酪氨酸酶是一种多酚氧化酶，因其在制药、食品、环境、医药、农业等领域的多机制应用而受到全球广泛关注。天然营养型食用菌酪氨酸酶因其含量丰富、价格低廉而备受关注。我们前期的工作表明，蘑菇酪氨酸酶在结构和功能上与皮肤酪氨酸酶有很强的相似性，作为皮肤肿瘤标志物具有重要意义。此外，蘑菇是抗氧化剂的丰富来源。然而，必须分析所有可用的蘑菇品种的生物活性潜力，如酪氨酸酶和抗氧化水平。因此，本研究的主要目标是确定可以选择连续繁殖繁殖的蘑菇品种，作为酪氨酸酶的可行来源，用于筛选酪氨酸酶抑制剂作为皮肤肿瘤抑制剂。结果在18个酪氨酸酶水平筛选的品种中，肉芽孢杆菌、半白蚁菌和木乃伊白蚁菌的酪氨酸酶水平较高，并表现出较强的过氧化氢和一氧化氮清除能力和DNA保护能力。强大的DNA和抗氧化能力似乎是由于羟基苯甲酸盐的丰富水平。结论本研究为酪氨酸酶(蘑菇)提供了一种经济来源，可用于监测酪氨酸酶抑制剂，这是一种有效的成分，使其能够用于对抗皮肤癌。

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引用次数: 0

Erratum to “Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains” 《利用LC-MS /MS对选定的原始谷物和发芽谷物进行氨基酸和维生素的营养谱分析和定量分析》的勘误

JSFA reports

Pub Date : 2023-08-22 DOI: 10.1002/jsf2.149

Navami MM, Abraham B, Archana H, Nisha P. Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains. JSFA Reports. 2023;3(8): 377–86. https://doi.org/10.1002/jsf2.141

In this article the affiliation of the first author and the corresponding author is incorrect.

It should be modified to:

MM Navami^1,2, Abraham Billu^1,2, Haridas Archana¹ and P Nisha^1,2

¹ Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.

² Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201,002, India.

We apologize for this error.

Navami MM, Abraham B, Archana H, Nisha P.利用LC-MS /MS对原始和发芽谷物的营养特征及氨基酸和维生素的定量分析。JSFA报告。2023;3(8):377-86。https://doi.org/10.1002/jsf2.141In这篇文章的第一作者和通讯作者的从属关系是不正确的。应该修改为:MM Navami1,2, Abraham Billu1,2, Haridas archan1和P Nisha1,21农业加工与技术部，csir -国家跨学科科学与技术研究所，Thiruvananthapuram，印度。2科学与创新研究研究院，Ghaziabad-201,002，印度。我们为这个错误道歉。

引用次数: 0

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics 桃金娘果实醋(Mart.)o .伯格和紫金娘(好)伯格:植物化学、挥发性和感官特征、抗氧化活性和化学特性

JSFA reports

Pub Date : 2023-08-16 DOI: 10.1002/jsf2.146

Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, Cristiano André Steffens, Rodrigo Barcellos Hoff, Jocinei Dognini, Ilene Crestani, Marina Volpato Dacoreggio, Lucíola Bagatini, Aniela Pinto Kempka

Background

Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg.

Results

Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in M. jaboticaba vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.

Conclusion

Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.

Jabuticaba是一种美味的巴西水果，可用于食醋生产。本研究旨在测定花椰菜肉豆蔻（Mart.）O.Berg和贾博蒂卡巴肉豆蔻（Vell.）Berg用果实生产的醋的酚类、挥发性和感官特征、抗氧化活性和化学特性。鉴定和定量了14种酚类化合物，分为酚酸和类黄酮，重点是3,4-DHB、绿原酸和芥子酸。在用未去皮的水果制成的M.jaboticaba醋中发现了最高的抗氧化活性。对于挥发性化合物，鉴定出21种酯、7种醇、5种萜烯、1种酮和1种乙烯基芳烃。感官分析显示，Jabuticaba醋和商业醋在味道方面相似，在气味方面不同。矿物质含量表明了醋在宏观和微量营养素方面的营养潜力，主要是钾和钙。酚类化合物、乙酸和酯类是鉴定的主要化学基团。一般来说，葡萄藤在果皮的存在和不存在方面表现出差异。用不同品种的Jabuticabas生产的葡萄藤可以成为一种很有前途的替代品，用于获得含有对人类健康重要化合物的饮料，促进当地生产，并为地区产品增加价值。这篇文章受版权保护。保留所有权利。

{"title":"Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity, and chemical characteristics","authors":"Cesar Luiz Pagliarini, Mateus Alcides Pagliarini, Viviane Aparecida Figueredo Oliveira Santos, Cristiano André Steffens, Rodrigo Barcellos Hoff, Jocinei Dognini, Ilene Crestani, Marina Volpato Dacoreggio, Lucíola Bagatini, Aniela Pinto Kempka","doi":"10.1002/jsf2.146","DOIUrl":"10.1002/jsf2.146","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Jabuticaba is a tasty Brazilian fruit that can be used in vinegar production. This study aimed to determine the phenolic, volatile, and sensory profiles; antioxidant activity; and chemical characteristics of vinegars produced with fruits, with and without the peel, of <i>Myrciaria cauliflora</i> (Mart.) O.Berg and <i>Myrciaria jaboticaba</i> (Vell.) Berg.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Fourteen phenolic compounds were identified and quantified, classified between phenolic acids and flavonoids, with emphasis on 3,4-dihydroxybenzoic acid, chlorogenic acid, and sinapic acid. The highest antioxidant activity was found in <i>M. jaboticaba</i> vinegar, made with unpeeled fruits. For volatile compounds, 21 esters, 7 alcohols, 5 terpenes, 1 ketone, and 1 vinylarene were identified. Sensory analysis showed similarities in terms of taste and differences in terms of odor between Jabuticaba vinegars and commercial vinegars. The mineral content demonstrates the nutritional potential of vinegars in terms of macro and micronutrients, with a predominance of potassium and calcium. Phenolic compounds, acetic acid, and esters were the main chemical groups identified. Vinegars, in general, showed differences concerning the presence and absence of peels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Vinegars produced with different varieties of Jabuticabas can be a promising alternative for obtaining beverages with important compounds for human health, promoting local production, and adding value to regional products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 9","pages":"429-440"},"PeriodicalIF":0.0,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45708009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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