Measurement: Food最新文献

{"title":"Mechanistic insights into biopolymer-based encapsulation of black cardamom (Amomum subulatum) oleoresin via spray drying: Techno-functional, physicochemical properties, and release of bioactives in simulated gastrointestinal and milk matrix","authors":"Sakkaravarthy Abishek,&nbsp;Ravishankar Kaarthik,&nbsp;Parameswaran Gurumoorthi","doi":"10.1016/j.meafoo.2025.100235","DOIUrl":"10.1016/j.meafoo.2025.100235","url":null,"abstract":"<div><div>Black cardamom is an underutilized spice valued for its distinct aroma and flavour in food, but its commercial potential as a functional ingredient in the concentrated form of oleoresin is limited due to its volatility and oxidative degradation. This study aimed to extract BCO using supercritical fluid, followed by encapsulation via spray drying with different biopolymers such as gum arabic (GA), maltodextrin (MD), whey protein (WP), and their combination to enhance its stability and functionality. The resulting encapsulates were evaluated for yield, moisture, solubility, thermal, structural, and functional characteristics. Among the carriers, GA based encapsulates exhibited the highest encapsulation efficiency and superior functional attributes such as solubility, wettability, bulk density, and tapped density. FTIR and XRD analyses confirmed strong intermolecular interactions and successful amorphous matrix formation. SEM revealed spherical, smooth microcapsules while thermal analysis (DSC and TGA) indicated better thermal stability, confirming the effectiveness of GA as a carrier. Furthermore, <em>in-vitro</em> release studies under simulated gastrointestinal conditions revealed that GA formulations released over 80 % of the bioactive compounds, indicating strong potential for targeted delivery. In addition, the controlled release behavior of 1,8-cineole and α-terpinyl acetate in milk revealed that GA presented the highest and most sustained release profiles, reaching over 95 % for 1,8-cineole and over 85 % for α-terpinyl acetate within 210 min, demonstrating the efficacy of the carriers in delivering bioactives in functional food matrices. These results highlight the importance of selecting biopolymers for the development of stable, functional ingredients with controlled release that are suitable for food and pharmaceutical applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100235"},"PeriodicalIF":0.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502504","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}

{"title":"Evaluation of nutritional and economic impact of food waste in a school canteen","authors":"Mari Abreu ,&nbsp;José Carvalho ,&nbsp;Carla Gonçalves","doi":"10.1016/j.meafoo.2025.100234","DOIUrl":"10.1016/j.meafoo.2025.100234","url":null,"abstract":"<div><div>This study aimed to quantify food waste in a school canteen and evaluate its nutritional and economic impacts. Data were collected over 10 non-consecutive days during lunch in a school canteen where surpluses and leftovers were weighed. The leftovers were separated in soup and main plate components using the selective aggregate weighing method. Nutritional losses were estimated using the Portuguese Table of Food Composition, and economic losses were estimated using the prices of white-label products from a national hypermarket chain. The study evaluated 1412 meals, of which 389 were distributed to preschool children and 1023 to basic-education children. Children in basic-education were found to waste more food, with the “soup” (42.9 ± 22.1 %) and the \"conduit and garnish\" (39.1 ± 17.3 %) being the most discarded items. In preschool, the most wasted items were “salad/vegetables” with an average of 66.1 ± 28.7 % and \"conduit and garnish\" with 25.1 ± 16.9 %. Nutritionally, approximately 211 kcal, 10.3 g of fat, 15.8 g of carbohydrates, 13.1 g of protein and 1.6 g of fiber were wasted per person per day (soup and main plate). In economic terms, these losses amounted to around 0.02±0.01 euros/day for soup and 44.65±24.52 euros/day for main plate. The findings and results of this research highlight the need to improve the school canteen food services and educate the school community on the importance of eating school lunches and reducing food waste.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100234"},"PeriodicalIF":0.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480259","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}

{"title":"Assessment of in vitro and in vivo antioxidant activity of white button mushroom polyphenols extracted with ultrasound-assistance","authors":"Anam Latif ,&nbsp;Muhammad Issa Khan ,&nbsp;Usman Mir Khan ,&nbsp;Ansa Latif ,&nbsp;Gholamreza Abdi ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.meafoo.2025.100233","DOIUrl":"10.1016/j.meafoo.2025.100233","url":null,"abstract":"<div><div>White button mushrooms (<em>Agaricus bisporus</em>) contain polyphenols that give them their medicinal properties and aid in the prevention of a number of diseases. Ultrasound-assisted extraction (UAE) has emerged as a green extraction technique, offering higher extraction efficiency, shorter processing time and reduced solvent concentration. In complex process to determine the antioxidant activity of polyphenols in rat models, the effect of one process variable depends on the others, and the interactions between factors need to be taken into account. The Response surface methodology (RSM) was used to optimize UAE to have higher extraction of polyphenols from white mushroom button. The total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay in white button mushroom were determined by three extraction parameters, ethanol concentration (10–90 %), extraction time (1–30 min), and extraction temperature (25–60 °C), by applying central composite design (CCD). The antioxidant potential of polyphenols was assessed in female Sprague Dawley rats with DMBA-induced mammary carcinoma. The white button mushrooms showed significantly higher phenolic and flavonoid content with higher antioxidant activity. The maximum value of TFC (5.9 mg QE/g), TPC (17.73 mg GAE/g), FRAP (45.99 mg/mL) and DPPH (68.10 µg/mol) was found when the effects of 57 to 68 % ethanol concentration, 11 min, and 40 °C temperature were combined. The ethanol content, ethanol time, temperature, and extraction parameters all had a significant impact on <em>in vitro</em> and <em>in vivo</em> assessment. These polyphenols from mushrooms showed a remarkable capacity to function as antioxidants, repairing antioxidant enzymes and protecting the body from damage caused by free radicals, thereby slowing the progression of chronic diseases. Moreover, white button mushrooms have great potential as <em>in vivo</em> to reduce oxidative stress which leads to lower the lipid peroxidation and retard the DMBA-induced breast cancer.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100233"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489578","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}

{"title":"Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: Temperature correlations for microwave and conventional thermal processing","authors":"Tiago Augusto Bulhões Bezerra Cavalcante ,&nbsp;Carmen Cecília Tadini ,&nbsp;Jorge Andrey Wilhelms Gut","doi":"10.1016/j.meafoo.2025.100231","DOIUrl":"10.1016/j.meafoo.2025.100231","url":null,"abstract":"<div><div>Continuous flow microwave heating is an alternative technology to conventional heat exchangers in the thermal processing of liquid foods. This technology enables rapid volumetric heating while preserving product quality; however, achieving homogeneous heating is challenging. The design and analysis of microwave systems require multiphysics simulation techniques to simultaneously model fluid flow, heat transfer and electromagnetic field propagation. Since accurate simulations depend on reliable food property characterization, thermophysical, rheological, electrical, and dielectric properties of mango (Palmer variety) pulp and nectar were measured to provide temperature correlations applicable to modeling microwave thermal processing, as well as conventional heating, pulsed electric field treatment, and ohmic heating applications. Mango pulp and nectar were produced from fresh fruits and characterized by pH, acidity, total solids, soluble solids and ash content. Density was measured by pycnometry (25 - 80 °C), thermal conductivity (35 - 75 °C) was determined by the concentric cylinders method, electrical conductivity (20 - 80 °C), was obtained with a conductivity meter and heat capacity (5 - 90 °C) was assessed by DSC - differential scanning calorimetry. Polynomial correlations for temperature were adjusted. Rheological properties were evaluated using a parallel plate system for mango pulp and a coaxial cylindrical system for mango nectar. Both samples exhibited pseudoplastic behavior, which was modeled using the power law model, with temperature dependence described by Arrhenius equation (20 - 80 °C). The main contribution of this study is the characterization of the dielectric properties (relative electrical permittivity and loss factor) using an open-ended coaxial-line technique over a frequency range of 200 - 3000 MHz and a temperature range of 20 - 120 °C. Temperature correlations were adjusted for dielectric properties and penetration depth at the commercial frequencies of 915 and 2450 MHz. Relative permittivity showed a linear decrease with temperature, attributed to water polarization. The loss factor showed contributions from both ionic conduction and dipole rotation mechanisms to microwave heating. Penetration depth was greater at 915 MHz (20 - 73 mm) than at 2450 MHz (10 - 25 mm); however, at 915 MHz, it decreased with increasing temperature, which may lead to non-uniform heating.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100231"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321617","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}

{"title":"Nutritional profile and bioactive contents of Englerophytum magalismontanum fruits from Botswana","authors":"Kaone Kgotla Mokwena ,&nbsp;Geremew Bultosa ,&nbsp;Eyassu Seifu ,&nbsp;John Gwamba ,&nbsp;Thabo Khumoetsile","doi":"10.1016/j.meafoo.2025.100232","DOIUrl":"10.1016/j.meafoo.2025.100232","url":null,"abstract":"<div><div>Among underutilized indigenous wild fruits, <em>Englerophytum magalismontanum</em> (Sond.) has the potential for nutritional improvement and economic development of arid and semi-arid regions. In view of this, <em>E. magalismontanum</em> fruits pulp collected from Kanye and Molepolole, Botswana was evaluated. Survey conducted to document on the traditional knowledge of <em>E. magalismontanum</em> fruits showed that the respondents were aware on fruits use for human consumption, jam, alcoholic and non-alcoholic beverage making. The proximate, mineral and vitamin C contents determined by Association of Official Analytical Chemists (AOAC) methods showed no significant difference (<em>p</em> &gt; 0.05) except for moisture and fat. The moisture content was 66.2 % for Molepolole and 70.6 % for Kanye and after drying (60 °C) reduced to 14.2 % and 16.2 %, respectively. The percentage ash, fiber, protein, fat, available carbohydrate (CHO) and vitamin C (mg/100 mL) contents were ranged 2.1–2.4, 4.9–5.2, 1.4–2.2, 2.0–3.5, 70.1–74.6, and 7.0–7.3, respectively and energy content was 17.7 kcal/100 g. Phytochemical tests showed presence of flavonoids, tannins, steroids, terpenoids and cardiac glycosides, and absence of alkaloids and saponins. The total phenolics and flavonoids contents determined using Folin-Ciocalteu and aluminium chloride methods showed significant variations (<em>p</em> &lt; 0.05) because of bioactive compounds biosynthesis variability with different environments. Variations in the mineral contents were insignificant (<em>p</em> &gt; 0.05) except for manganese and copper. The calcium, magnesium, phosphorus, manganese, iron, zinc, and copper contents (mg/100 g, db) were ranged 177.7–207.5, 105.6–112.9, 68.9–69.4, 5.1–9.9, 10.3–15.0, 4.2–4.7 and 0.5–1.1, respectively. The study showed the fruit bears a significant content of CHO, fiber, vitamin C, phenolics and minerals to support nutrition and for functional foods development. The <em>E. magalismontanum</em> fruits can be exploited for health benefits which can illuminate acceptability of wild fruits to ultimately motivate conservation. For future research, functional foods development using fruits, assays on bioavailability and antioxidants activities are recommended.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100232"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335736","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}

{"title":"Animal milk identification: Advanced square-core terahertz photonic fiber design","authors":"Md. Galib Hasan,&nbsp;Md. Rahmot Ullah,&nbsp;Md Shible Noman,&nbsp;A.H.M. Iftekharul Ferdous","doi":"10.1016/j.meafoo.2025.100227","DOIUrl":"10.1016/j.meafoo.2025.100227","url":null,"abstract":"<div><div>This research presents an exceedingly sensitive Photonic Crystal Fiber (PCF) biosensor which has a square-shaped core along with novel rectangular and circular cladding. It is specially architected to efficiently identify milk from camel, cow, and buffalo. Simulation of the biosensor and numerical analysis has been done using a Terahertz (THz) band between 1 and 2.8 THz. Numerical analysis provides several optical properties considered to be the performance indices of PCF-based sensors. At 1.8 THz, the suggested PCF biosensor exhibits highest Relative Sensitivity (RS) to identify camel, cow, and buffalo milk are 97.09 %, 97.21 %, and 97.33 %, as sequenced, in addition to the values of numerical aperture, 0.2162, 0.2154 and 0.2148 in the same order at the identical operating point. The other parameters, like Confinement Loss (CL), Total Loss (TL), along Effective Material Loss (EML), are noticeably negligible. These outcomes confirm the effectiveness of postulated biosensor for the purpose of identifying services in dairy industry to discern various milk. The industry may improve its ability to ensure the quality along authenticity of milk by utilizing this biosensor, lowering threat of deceptions. This study helps to enhance the assurance of consuming the right nutrition. As the findings from the study are derived from purely simulation-based analysis, subsequent experimental validation is necessary to verify the practical feasibility and robustness of the proposed sensor design.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100227"},"PeriodicalIF":0.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271359","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}

{"title":"Encapsulation of banana peel extract (polyphenol) with whole milk, maltodextrin and gum acacia improves stability","authors":"Ashadujjaman Robin Md. ,&nbsp;Saydar Rahman Md. ,&nbsp;Mobarak Hossain Md. ,&nbsp;Sourav Kumar Singha ,&nbsp;Poly Karmoker ,&nbsp;Abdullah Iqbal ,&nbsp;Anisur Rahman Mazumder Md.","doi":"10.1016/j.meafoo.2025.100225","DOIUrl":"10.1016/j.meafoo.2025.100225","url":null,"abstract":"<div><div>The peel of bananas constitutes 35 % of the overall weight of the fruit and is the primary by-product that has the potential to provide useful compounds for the development of functional food. This work aims to quantify the antioxidant capabilities of banana peel extract and to determine the physico-chemical and storage stability of polyphenol fortified milk powder. The physiochemical characteristics, encapsulation efficiency and storage stability of encapsulated banana peel extract <em>via</em> freeze drying and spray drying were examined. The results show that ripe banana peel extract contains higher total phenolic content (TPC, 143.66±0.08 mg GAE/100 g) and total flavonoid content (TFC, 156.14±0.04 mg rutin/100 g) than unripe banana peel extract (118.23±0.17 mg GAE/100 g of TPC and 132.76±0.07 mg rutin/100 g of TFC, respectively). The DDPH antioxidant activity was 73.93 % for unripe banana peel and 80.41 % for ripen banana peel. Physico-chemical analysis revealed that freeze dried banana peel extract had no significant difference with spray dried banana peel extract. Solubility of encapsulated freeze dried milk powder (88.06 %) was higher than encapsulated spray dried milk powder (76.87 %). The findings revealed that freeze dried powder had a higher coefficient of efficiency (88.06 %) compared to spray dried powder (76.87 %). In conclusion, freeze dried powder exhibited greater stability in terms of TPC retention compared to spray dried powder.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100225"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144222978","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}

{"title":"Controlling enzymatic browning in dried figs (Ficus carica L.) through chemical treatments and optimized storage conditions","authors":"Lahcen Hssaini","doi":"10.1016/j.meafoo.2025.100226","DOIUrl":"10.1016/j.meafoo.2025.100226","url":null,"abstract":"<div><div>Enzymatic browning poses a significant challenge in the postharvest handling and processing of dried figs, affecting their sensory attributes, nutritional quality, and economic value. This study investigates the effectiveness of ascorbic acid (AA), salicylic acid (SA), and calcium chloride (CC) treatments at varying concentrations in mitigating enzymatic browning in dried figs. The figs were treated and stored in either vacuum-sealed PET bags or cardboard boxes for 75 days. The browning index (BI), polyphenol oxidase (PPO) activity, total phenolic content (TPC), and total anthocyanin content (TAC) were measured to evaluate the treatments' impact. Results indicated that AA treatments at 2 % significantly reduced BI by up to 50 % and PPO activity by 60 %, while preserving TPC and TAC more effectively than SA and CC treatments. SA treatments at 0.03 % also showed notable effectiveness, reducing BI by 35 % and PPO activity by 45 %. CC treatments were less effective, with BI reduction limited to 20 %. Vacuum-sealed PET bags combined with AA treatments at 2 % concentration proved most effective in maintaining lower BI values and higher TPC and TAC over the storage period. MANOVA analysis revealed significant interactions between treatment type, dose, storage time, and storage mode, influencing browning kinetics and quality attributes. This study provides valuable insights into optimizing processing and storage conditions to control enzymatic browning and maintain the quality of dried figs during long-term storage.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100226"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144253307","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}

{"title":"Study on characterization and oxidative stability analysis of blended oils containing omega-3-rich flaxseed oil","authors":"Shairee Ganguly ,&nbsp;Dipa Biswas ,&nbsp;Kakali Bandyopadhyay","doi":"10.1016/j.meafoo.2025.100228","DOIUrl":"10.1016/j.meafoo.2025.100228","url":null,"abstract":"<div><div>Flaxseed oil (FO) is a good source of essential fatty acids, like alpha-linolenic acid (omega-3) and linoleic acid (omega-6). However, for this reason, the oxidative stability of FO is very low, which is the main barrier to using FO as cooking oil. This study explored blending FO with self-stable oils like palm-olein (PO) and rice bran oil (RBO) at varying ratios. The goal was to create omega-3 enriched oils with enhanced nutritional profiles, and improved oxidative stability. The resulting blends achieved optimal omega-6: omega-3 ratios (1-5) and withstood continuous heating at 180°C by maintaining low acid values (&lt;1 mg KOH/g oil) even after four hours of heating. Thermal stability of the blended oils assessed through chemical analysis, Fourier transform infrared (FTIR) scanning, and fatty acid profiling showcased promising results. Rancimat testing at 110 °C to 140 °C revealed superior oxidative stability in blended oils compared to pure FO. Principal component analysis was performed to establish the relationship between different components and chemical properties. This study highlights the potential to produce nutritionally superior and oxidatively stable oils by integrating FO into PO and RBO.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100228"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270480","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}

{"title":"ATR-FTIR characterization and multivariate analysis classification of different commercial propolis extracts","authors":"Rodel E. Quero ,&nbsp;Kayla Lucas ,&nbsp;Jessica Higgins ,&nbsp;Elmer-Rico E. Mojica","doi":"10.1016/j.meafoo.2025.100224","DOIUrl":"10.1016/j.meafoo.2025.100224","url":null,"abstract":"<div><div>The chemical matrix of various bee propolis can vary significantly due to various factors like geographical origin. These differences in chemical composition impact the biological activities of bee propolis, highlighting the importance of accurate identification to ensure proper use in commercial products. This study discriminated commercial propolis-extracts used as air spray using their infrared spectra combined with multivariate analysis. Fourier transform infrared spectrometer with attenuated total reflectance (ATR-FTIR) was utilized to chemically characterize the propolis based on the absorption of constituent functional groups in the mid-infrared region. Differentiation of the propolis samples was achieved through principal component analysis (PCA) and hierarchical cluster analysis (HCA) using OriginPro 2024 software. Distinct peaks in the IR spectra included regions such as 3350–3250 cm⁻¹ (O<img>H stretching), 2980 – 2870 cm⁻¹ (C<img>H stretching), 1645 – 1635 cm⁻¹ (C=O stretching), 1140 – 1100 cm⁻¹ (C<img>N stretching), and 1090 -1020 cm⁻¹ (C<img>O stretching). PCA identified 1050 – 900 cm⁻¹ as the most significant wavenumber range for discriminating propolis samples. HCA clustered the samples based on the geographical origin of the raw propolis. The study suggests that FTIR spectroscopy in combination with multivariate analysis is a powerful tool in distinguishing different types of propolis incorporated in commercial products like propolis-extracts.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100224"},"PeriodicalIF":0.0,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144134972","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}