Measurement: Food最新文献

{"title":"Physicochemical traits of olive oil (‘Moroccan Picholine’ cultivar) produced using three extraction technologies in Tetouan province (northern Morocco). A comparative study with refined soybean and sunflower oil","authors":"Adil Khtira ,&nbsp;Zakarya Aalam ,&nbsp;Said Gharby ,&nbsp;El Hassan Sakar","doi":"10.1016/j.meafoo.2025.100222","DOIUrl":"10.1016/j.meafoo.2025.100222","url":null,"abstract":"<div><div>Morocco is a potential producer of olive oil (OO), which comes mainly from ‘Moroccan Picholine’ cultivar grown under contrasting environments. Little is devoted to characterization of ‘Moroccan Picholine’ OO (MPOO) from central-northern Morocco as a potential productive region. Hence the originality of this paper, which aimed at investigating MPOO from Tetouan province (sub-humid Mediterranean climate). MPOO was sampled from three extraction processes namely 2-phase (2P), 3-phase (3P), and super-pressure (SP) and compared with commonly consumed table oils (TOs) including soybean SBO and sunflower SFO. MPOO produced using 2P and SP meet the criteria for extra-virgin OO, while those obtained from 3P are classified as ordinary OO. In fact, OO extracted using 3P exhibited high levels of acid value (AV), UV extinction coefficient K270, pigments, monounsaturated fatty acids, stigmasterol, and β-sitosterol, whereas, OO sourced from 2P displayed high peroxide value (PV), UV extinction coefficient K232, saturated, and polyunsaturated fatty acids, cholesterol, campesterol, and ∆7-stigmasterol. OOs had elevated levels of AV, PV, and pigments compared to TOs, which exhibited increased levels of K232, K270, and sterols. Principal component analysis and cluster analysis clearly separated OOs from TOs. Based on simple regressions, several mathematical models were developed to describe the relationship among the studied physicochemical traits. To conclude, OO from 2P displayed the best quality indices compared to those from SP and 3P systems. The obtained results provide valuable information for producers, industrialists, and consumers and promote the value of Moroccan olive oil on the international market.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100222"},"PeriodicalIF":0.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143918472","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":"Sensing food spoilage with nanotechnology: A review of current research and challenges","authors":"Pongpat Sukhavattanakul ,&nbsp;Natwat Srikhao ,&nbsp;Sarute Ummartyotin ,&nbsp;Ravin Narain","doi":"10.1016/j.meafoo.2025.100221","DOIUrl":"10.1016/j.meafoo.2025.100221","url":null,"abstract":"<div><div>Nanotechnology has proven to be a powerful tool for developing novel food sensors and packaging materials. The utilization of nanomaterials provides unique benefits of high sensitivity and selectivity for food analysis. Composites and hydrogel-structured platforms have shown great potential as sensing matrices. Their porous configuration enables effective integration of nanomaterials for chemical and biological interactions into readable signals. For example, metal and metal oxide nanoparticles, carbon-based nanomaterials, and quantum dots have been incorporated into hydrogel networks to detect food contaminants and monitor food quality. Such nanocomposite hydrogel sensors provide rapid, precise, and dependable quantification of chemical and biological threats down to picomolar levels. They have been applied for on-site detection of pathogens, toxins, pesticides, hormones, and other harmful chemicals in various foods. Specific nanomaterials also act as antimicrobial and antifouling agents to enhance the shelf-life of packaged products. Nanoscale sensors allow investigation of food structure and properties at the molecular level to ensure food safety and quality. They enable real-time monitoring of biochemical processes during food storage, processing, and digestion. This could pave the way for designing healthier and more sustainable food systems. However, the use of nanotechnology for food applications necessitates toxicological studies. Certain nanoparticles may leach out of packaging and enter the food chain, raising health concerns. The biodegradability and environmental impact of these nanomaterials require thorough evaluation. Though exciting opportunities exist, the integration of nanosensors with minimal toxicity remains a major challenge. With prudent design and safety considerations, nanotechnology shows promise for rapid advancement in smart food packaging, quality monitoring, and nutrition research. Overall, nanoscale sensors have potential for extensive applications in the food industry, provided issues around sustainability and biosafety are adequately addressed.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100221"},"PeriodicalIF":0.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882956","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":"Aroma compounds in food: Analysis, characterization and flavor perception","authors":"Maha Al-Khalili ,&nbsp;Pankaj B. Pathare ,&nbsp;Shafiur Rahman ,&nbsp;Nasser Al-Habsi","doi":"10.1016/j.meafoo.2025.100220","DOIUrl":"10.1016/j.meafoo.2025.100220","url":null,"abstract":"<div><div>Volatiles in food products are one of the important determinants in food manufacturing. It could reflect the quality of food and the degree of consumer acceptance and choice. The formation of the aroma is dependent on a complex mixture of different types of chemical groups such as aldehydes, acids, esters, terpenes, pyrazines, and furans. These products could be emitted as a result of different impulsive and assisted processes that food could undergo such as cooking, fermentation, contamination, storage, etc. The analysis of these compounds could be challenging due to the complex mixture in the aroma. Four main steps were distinguished in the analysis of these products: isolation, separation, identification and sensory determination. The most widely used methods for the separation of volatiles are solid-phase micro extraction-(SPME) and stir bar sorptive extraction-(SBSE) extractions. The detection of the key volatile in the aroma of food could be achieved by chromatography with an olfactometry detector (GC<img>O), solvent-assisted flavor evaporation (SAFE). Mostly, mass spectrometry is used in combination with the GC technique in the separation of volatile compounds. The electronic nose is another option to characterize the aroma in food. The basics of these techniques were delivered along with the sensory impact of volatiles for each functional group.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100220"},"PeriodicalIF":0.0,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nano-encapsulation of spice oleoresins using Hydroxypropyl β-cyclodextrin (HPBCD) and its bioavailability studies","authors":"Rajashri Kulal ,&nbsp;Babasaheb Bhaskarrao Borse ,&nbsp;Muthukumar Serva Peddha","doi":"10.1016/j.meafoo.2025.100219","DOIUrl":"10.1016/j.meafoo.2025.100219","url":null,"abstract":"<div><div>Spices are mostly used in traditional medicine since ancient times and they are used in the food for its flavour. Oleoresins are the concentrated form of whole spices. There are many reports on the application of oleoresin, but its consumption is limited due to its high pungency and insolubility. Thus, nano-encapsulation by Hydroxypropyl beta-cyclodextrin (HPBCD) was attempted in this study to enhance the application of oleoresin into the food system. HPBCD can form an inclusion complex with the spice oleoresin and helps in applying oleoresin in food systems with improved solubility and bioavailability. In this study, the nano-encapsulation was done with pepper, turmeric and chilli oleoresin, characterised for its physicochemical properties, and studied its in-vitro drug release and in-vivo bioavailability. The particle size was found within 250 nm, and zeta potential was shown above -30 mV, indicating stability. The encapsulation efficiency was shown above 85 % in all the encapsulated oleoresin. The in-vitro drug release study showed that the highest percentage of the drug was released in the intestine phase than stomach and colon. The percentage of the active component released in the intestine was 92, 89 and 88 % by encapsulated pepper, turmeric and chilli oleoresin, respectively. The bioavailability of these oleoresins was also improved upto 40–50 %. Therefore, the nano-encapsulated spice oleoresin can be applicable in the food industry with its improvement in solubility and bioavailability.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100219"},"PeriodicalIF":0.0,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative protein sources from freshwater and marine environments - A comprehensive review","authors":"Nayara Pereira Lima ,&nbsp;Giselle Maria Maciel ,&nbsp;Débora Fernandes Pinheiro ,&nbsp;Isabela Sampaio Ribeiro ,&nbsp;Nicole Folmann Lima ,&nbsp;Cleber do Amaral Mafessoni Liviz ,&nbsp;Alessandra Cristina Pedro ,&nbsp;Charles Windson Isidoro Haminiuk","doi":"10.1016/j.meafoo.2025.100215","DOIUrl":"10.1016/j.meafoo.2025.100215","url":null,"abstract":"<div><div>Blue foods are a diverse and rich source of proteins and other valuable nutrients, comparable to or surpassing traditional protein sources such as eggs and soy. Additionally, these foods possess advantageous technological properties, including thickening, binding, foaming, antioxidant, emulsifying, adhesive, solubility, and gelling capabilities. They are noteworthy for their bioactive properties, such as immunomodulatory, antimicrobial, antioxidant, anti-inflammatory, and antilipidemic. These foods play a significant nutraceutical role and contribute to maintaining a healthy intestinal microbiota. Besides, blue foods offer environmental advantages, such as faster growth rates, reduced water consumption, and no competition for arable land compared to terrestrial food sources. These considerations are particularly relevant given projections indicating a significant global population increase and a greater demand for protein alternatives. This quest is justified by the necessity to mitigate pathologies and reduce the carbon footprint in alignment with sustainability principles. Within this context, this review article addresses scientific research conducted over the last five years, providing information on the primary protein sources in blue foods, methods for protein extraction, and their composition and nutritional aspects. Furthermore, the article discusses implications, future perspectives, and industrial applications in various segments, including the food industry, the development of food supplements, formulation of new products as protein alternatives, influence on rheology, and mechanisms to enhance the sensory aspects of final products.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100215"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spirulina LEB -18 and Chlorella pyrenoidosa nanoencapsulated through reversed-phase evaporation","authors":"Adriana Rodrigues Machado ,&nbsp;Letícia Marques de Assis ,&nbsp;Maria Inês Rodrigues Machado ,&nbsp;Leonor Almeida Souza-Soares","doi":"10.1016/j.meafoo.2025.100214","DOIUrl":"10.1016/j.meafoo.2025.100214","url":null,"abstract":"<div><div>Cyanobacteria are important in the food industry for producing antioxidant compounds. Algae are a key source of natural antioxidants, primarily due to their ability to scavenge free radicals, which depends on the compound's structure. This study aimed to characterize and evaluate the antioxidant activity of phenolic extracts of <em>Spirulina</em> LEB-18 and <em>Chlorella pyrenoidosa</em>, both nanoencapsulated by reverse phase evaporation. The extraction and quantification of the total phenolic extracts were performed, soon after the lyophilization and encapsulation by reversed-phase evaporation occurred, after which the encapsulation efficiency, size, zeta potential, microscopy, and antioxidant activity of the extracts were evaluated about the capture of free radical DPPH and ABTS. The results showed that <em>Spirulina</em> phenolic extracts obtained a higher content of phenolic extracts (gallic acid 2.55mg. g ^-1 microalgae) than <em>Chlorella</em> extract (1.23 mg. g ^-1 microalgae). Liposomal extracts containing Chlorella phenols demonstrated superior encapsulation efficiency, reaching 72.00 %. In addition, liposomes containing the phenolic extract of <em>Chlorella</em> had a significantly larger mean size, measuring 339.6 nm (<em>p</em> ≤ 0.05). The zeta potential found for the encapsulated samples of liposomes containing the phenolic extract of <em>Chlorella</em> and the phenolic extract of <em>Spirulina</em> were -15.95 and -9.94 mV, both showing good colloidal stability in suspension. Therefore, extracts that maintained a higher antioxidant activity were encapsulated.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100214"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of mineral content in leaves of some edible species of Bambusa and Dendrocalamus by Wavelength Dispersive X-Ray Fluorescence spectrometry","authors":"Aribam Indira ,&nbsp;Mamta Rani ,&nbsp;Babita Joshi ,&nbsp;Mamta Lathwal ,&nbsp;Ashwani Koul ,&nbsp;Nirmala Chongtham","doi":"10.1016/j.meafoo.2024.100213","DOIUrl":"10.1016/j.meafoo.2024.100213","url":null,"abstract":"<div><div>Minerals are indispensable for the healthy growth and development of both plants and animals. Bamboo leaves have been acclaimed to be an incredibly good source of nutrients and bioactive compounds that promote health. Macro and micro minerals in the leaves of bamboo species belonging to <em>Bambusa</em> and <em>Dendrocalamus</em> were evaluated using wavelength dispersive X-ray fluorescence (WDXRF) spectrometry, which is fast and efficient method for providing high resolution and low background spectra for accurate determination of elemental concentrations without damaging the material. Macrominerals such as potassium (K), silicon (Si), calcium (Ca), and iron (Fe), as well as microminerals like aluminum (Al) and manganese (Mn), were detected in higher quantities. Conversely, magnesium (Mg), phosphorus (P), sulfur (S), chromium (Cr), zinc (Zn), titanium (Ti), nickel (Ni), and copper (Cu) were present in moderate amounts. Among the genera, <em>Dendrocalamus</em> spp. exhibited higher concentrations of Si, K, Ca, Mg, P, Al, Cu, Sr, and Rb whereas, <em>Bambusa</em> spp. contained higher levels of Cl, S, Fe, Mn, Cr, Zn, Ti, and Ni. Mineral content varied among species. <em>D. membranaceus</em> exhibited the highest concentrations of Si, Ca, and P, with 414, 105, and 18 mg/kg, respectively. <em>B. nutans</em> had the highest levels of Fe, Mn, Zn, and Ti, with 7.300, 4.130, 0.460, and 0.467 mg/kg, respectively. These results suggest that all analyzed species are reliable mineral sources with high potential for development in value-added functional foods, beverages, dietary supplements, nutraceuticals, pharmaceuticals, and cosmetics.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100213"},"PeriodicalIF":0.0,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of thermo-sonication and conventional pasteurization on the quality attributes of some selected citrus fruit juices","authors":"Muhammad Bilal Shahid ,&nbsp;Muhammad Nadeem ,&nbsp;Tahir Mahmood Qureshi ,&nbsp;Muhammad A. Shahid ,&nbsp;Alaiha Asif ,&nbsp;Rashad Mukhtar Balal ,&nbsp;Sheraz Ahmed ,&nbsp;Lala Rukh ,&nbsp;Asad Nawaz ,&nbsp;Naushad Ahmad","doi":"10.1016/j.meafoo.2024.100212","DOIUrl":"10.1016/j.meafoo.2024.100212","url":null,"abstract":"<div><div>The current study focused the comparison of thermo-sonication and conventional pasteurization on the quality characteristics of different citrus fruit juices during storage. Among citrus fruit varieties, Red Blush is considered superior in terms of its average fruit diameter, weight, and segment counts. The highest values of acidity were observed in untreated Shamber juice T₀ (0.209 %) whereas the lowest values were found in the pasteurized juice T₁ (0.114 %). Pasteurization resulted in decreased acidity levels. Regarding microbiological quality of treated juices, it was found that total plate counts significantly decreased in thermo-sonicated (T₄) and chemically preserved and pasteurized (T₃) juices compared to sonicated (T₅) and untreated (T₁ and T₂) juices. The least reduction in total plate counts was observed in Shamber juice, while the maximum reduction occurred in Blood Red juice during storage. The highest TP contents were observed in T₄ (432.11±21.60 µg GAE/mL) and T₅ (450.32±36.03 µg GAE/mL) of Shamber juice. Regarding TF contents, the highest values were found in T₄ (420.58±29.44 mg CE/100 mL) and T₅ (435.32±17.41 mg CE/100 mL) of Red Blush juice. The maximum DPPH radical scavenging activity was observed in T₄ (752.11±60.16 μg AAE (ascorbic acid equivalent)/mL) and T₅ (696.90±34.84 μg AAE/mL) of Blood Red juice. Similar trend in DPPH free radical scavenging activity was observed in the juices of other citrus varieties. It was observed that thermosonication treatment (T₄) showed higher DPPH radical scavenging activity as compared to ultrasonic treatment (T₅). It may be concluded that thermosonication had positive influence on the antioxidant potential and negative impact on increase in microbial load.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100212"},"PeriodicalIF":0.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the changes in physicochemical and functional characteristics of leaves of Solanum nigrum under different drying methods","authors":"Jagan Karthik Sugumar,&nbsp;Proshanta Guha","doi":"10.1016/j.meafoo.2024.100211","DOIUrl":"10.1016/j.meafoo.2024.100211","url":null,"abstract":"<div><div>The aim of this study was to quantify and understand the changes in the functional properties and hydration quality of <em>Solanum nigrum</em> (SN) leaves among different drying treatments. It was then compared with the traditional method of shade drying besides freeze-drying, to assess and compare the effect of heat sensitisation across the different treatments. The functional quality assessed were chlorophyll, polyphenolics, flavonoids content and the respective antioxidant activity. The water retention capacity, swelling capacity and rehydration ratio were also studied. The LC-MS results showed that the leaf powder retained significant levels of phenolic and flavonoid. Freeze-drying (FD) samples were observed to have 6.73 ± 0.01 mM equivalence α-Tocopherol/g of dry sample as the highest levels of antioxidant capacity, followed by Recirculatory air-drying (RAD) (65 °C) and Microwave oven drying (MOD) (7 W/g) treatment with 6.56 ± 0.08 and 6.47 ± 0.08 mmol mM equivalence α-Tocopherol/g. The water retention capacity (WRC) results show that 45 °C RAD had the best water retention capability (9.8 ± 0.04 g of water retained/g dry wt.) It can be concluded that 65 °C RAD treated the leaves retained significant levels of functional components present in the leaves compared to the other drying treatments.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"17 ","pages":"Article 100211"},"PeriodicalIF":0.0,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143177693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein","authors":"Munazah Sidiq ,&nbsp;Sabeera Muzzaffar ,&nbsp;F.A. Masoodi ,&nbsp;Sheikh Irfan","doi":"10.1016/j.meafoo.2024.100205","DOIUrl":"10.1016/j.meafoo.2024.100205","url":null,"abstract":"<div><div>Mung bean protein has shown limited use in food industry due to its low foaming, emulsifying, swelling, water and oil-holding activity. Therefore, in this study ultrasonication as a green technology was used to investigate its impact on all these functional properties of Mung bean protein with an aim of increasing its utility in food industries. Protein from Mung beans were extracted using iso electric precipitation method and then nano-reduced using ultrasonication. Dynamic light scattering (DLS) was used for determining the average particle size and polydispersity index (PDI) of native (NP) and ultrasonicated mung bean protein (USP). The average particle size was found to be 10.37 m and 484 nm respectively with PDI value of 0.32 and 0.26. The Ultra performance liquid chromatography (UPLC) profile showed an increase in the essential amino acids of USP (Aspartic acid, leucine, lysine) which might be due to the exposure of hydrophobic amino groups during sonication. Further, the ultrasonicated protein showed a significant increase in functional properties except for water holding capacity which was found to decrease from 3.71 g/g to 2.1 g/g. The radical scavenging activity as measured by DPPH and ABTS assays showed a significant increase in USP with DPPH activity rising from 36.77 to 52.38 % and ABTS activity increasing from 44.57 to 66.71 %. Scanning electron microscopy (SEM) showed topographical changes in the microstructure of protein after nano-reduction confirming that ultrasonication altered the secondary structure of NP. The alteration in the functional groups and conformational attributes were also evaluated using Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Differential scanning calorimetry (DSC) revealed that the denaturation temperature (11.23 °C) and enthalpy (0.19 <em>J</em>/g) of ultrasonicated protein was significantly reduced. From this study it was concluded that ultrasound can successfully produce protein nanoparticles with enhanced structural, functional and thermal characteristics making them suitable for use as functional food ingredients.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100205"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}