Measurement: Food最新文献

{"title":"Expression of concern: \"Producing and analyzing gamma-aminobutyric acid containing probiotic black grape juice using Lactobacillus plantarum plantarum IBRC (10817) and Lactobacillus brevis IBRC (10818)\" [Measurement: Food Volume 8, November 2022, 100056]","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100203"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139085","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":"Optimization of active pectin coating formulation and its effect on surface morphology and shelf-life of white button mushroom (Agaricus bisporus)","authors":"Anshul Dhawan,&nbsp;Snehasis Chakraborty","doi":"10.1016/j.meafoo.2023.100133","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100133","url":null,"abstract":"<div><p>The present work aimed to optimize an active pectin-based coating to preserve microbial and enzymatic stability and maintain the quality parameters of white button mushrooms (WBM), thus increasing their shelf stability. d-optimal mixture design was implemented to study the effect of pectin (<em>X₁</em>), ascorbic acid (<em>X₂</em>), and ethylene-diamine-tetra acetic acid (EDTA) (<em>X₃</em>) on polyphenol oxidase (PPO) inhibition, browning index, and total phenolic content. The optimal coating was a mixture of 2.55% w/v pectin, 0.67% w/v ascorbic acid, and 0.78% w/v EDTA. Further, the optimally coated WBM was stored for 6 days at 20 ± 1 °C. The coating on WBM significantly prevented the growth of natural microflora in the sample. Similarly, a maximum of 84% PPO inhibition was achieved at the end of the storage period. A minimum browning index (BI) of 66 was observed after six days of storage, significantly lower than that of the uncoated sample with a BI of 72.72 ± 0.90. Maximum phenolic content of 10.23 mgGAE/g WBM (dry basis) was preserved till day 6, while the antioxidant capacity was 7.16 ± 0.20 mg GAEAOC/g WBM (dry basis). Based on microbial safety and overall quality parameters, the optimal pectin-based ascorbic acid and EDTA-enriched coating led to a shelf-life of 4 days against 2 days for uncoated mushrooms at 20 °C. The optimized coating of mushrooms resulted in competitive inhibition of PPO. Fourier transform infrared (FTIR) spectroscopy revealed that EDTA and optimized coating modulated the secondary structure conformation in the amide I region. Microstructural analysis of the mushroom cap surface through scanning electron microscopy (SEM) showed that the optimized coating formed a homogeneous protective barrier on the mushroom surface, leading to the closure of intercellular spaces on the surface. The optimized coating can help mitigate postharvest losses due to the high perishability of white button mushrooms and provides a valuable solution for the industry to enhance product quality and safety.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100133"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000576/pdfft?md5=8735c377d4cb3948f3ca8b9ba1b75f70&pid=1-s2.0-S2772275923000576-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139111785","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":"Expression of concern: \"Okra seeds proteins: Amino acid profile, free radical scavenging activities and inhibition of diabetes and hypertensive converting enzymes indices\" [Measurement: Food, Volume 11, September 2023, 100101]","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100204"},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139086","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":"Effect of extrusion process on germinated lentil (Lens culinaris) based snack foods: Impact on starch digestibility, physio-functional, and antioxidant properties","authors":"Robbarts Nongmaithem ,&nbsp;Venkatesh Meda ,&nbsp;Thota Niranjan ,&nbsp;Rakesh Mohan Shukla ,&nbsp;Salman Hashmi ,&nbsp;Madhuresh Dwivedi","doi":"10.1016/j.meafoo.2023.100132","DOIUrl":"10.1016/j.meafoo.2023.100132","url":null,"abstract":"<div><p>Lentils (<em>Lens culinaris</em>) are among the oldest crops, consumed by humans since ancient civilization, and are known for their affordability in terms of protein, carbohydrates, and other vital micro-nutrients. The presence of bioactive compounds made them highly nutritive, however, they also contain antinutrients. In the present study germinated green and red lentil flour were extruded with corn flour. Response surface methodology was employed to study the effect of moisture, percent blend of lentils, and screw speed at 150 ̊C barrel temperature on expansion ratio, extrudate density, hardness, water absorption index, water-soluble index, total phenolics content, total antioxidant activity, and <em>in-vitro</em> starch digestibility. The percentage of germinated lentil flour in the blend demonstrated more significant effects on the response variables as compared to moisture and screw speed. Optimum process parameters were observed at 20 % blend, 19.53 % moisture and 147.26 rpm screw speed for germinated green lentil extrudates and 20.72 % blend of germinated red lentil flour, 19.67 % moisture and 140.94 rpm screw speed for germinated red lentil extrudates. The germination technique followed by microwave-vacuum drying (MVD) and extrusion can enhance the nutritive value and utilization of lentils in new product development.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100132"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000564/pdfft?md5=bad12bf0fc4df732518a181a7412a6f5&pid=1-s2.0-S2772275923000564-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139190907","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":"Nanotechnology: Current applications and future scope in food packaging systems","authors":"Rakesh Kumar Gupta ,&nbsp;Fatma Abd El Gawad ,&nbsp;Elsayed A.E. Ali ,&nbsp;Sangeetha Karunanithi ,&nbsp;Puput Yugiani ,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.meafoo.2023.100131","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100131","url":null,"abstract":"<div><p>Food packaging has shown a considerable deal of interest in the use of nanotechnology. The current landscape of nanotechnology in food packaging involves the incorporation of nanomaterials, such as nanoparticles and nanocomposites, into packaging materials to achieve specific functionalities. These functionalities include improved barrier properties, antimicrobial activity, and sensing capabilities. Nanoparticles, such as silver and titanium dioxide, have been utilized to impart antimicrobial properties, thereby reducing the risk of contamination and extending the shelf life of perishable foods. So, enhanced presentation, innovative packaging, and smart packaging—all of which support the preservation of food quality and traceability throughout the supply chain—are developed using nanoparticles. Therefore, this article primarily emphasized on the synthesis of nanoparticles using various techniques including, electrospinning, mechanical milling, etching and laser ablation etc., and characterization of nanoparticles based on the organic and inorganic sources. Additionally, nanoparticles and nanoemulsion based food packaging and their application has been covered in this study. Apart from this, the toxicological effect of nanoparticles in food packaging has been investigated with associated with food and food product. So, when developing of packaging materials, it's critical to investigate the migration of nanoparticles and their interactions with the polymer matrix since the high surface area to volume ratio might sometimes be the cause of nanoparticle toxicity.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100131"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000552/pdfft?md5=7cab8da8196c9e9ef0ee8a0cd66ac95f&pid=1-s2.0-S2772275923000552-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139100333","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":"Investigating the impact of pasteurization on the bioactive-rich potential of psyllium and spirulina in a concentrated beverage","authors":"Kamila Freitas de Paiva ,&nbsp;Lerrena Lima Sousa ,&nbsp;Michele Pereira Cavalcante ,&nbsp;Sâmela Leal Barros ,&nbsp;Newton Carlos Santos ,&nbsp;Francisco Augusto Oliveira Santos ,&nbsp;Fernando Lima de Menezes ,&nbsp;Kaliana Sitonio Eça ,&nbsp;Lucicléia Barros Vasconcelos","doi":"10.1016/j.meafoo.2023.100129","DOIUrl":"10.1016/j.meafoo.2023.100129","url":null,"abstract":"<div><p>This study aimed to develop a concentrated \"Detox\" drink rich in bioactive compounds, using pineapple, kale, mint, spinach, lemon, psyllium and spirulina as main ingredients. A base version of the drink was formulated without the addition of psyllium and spirulina, called formulation 1. Additionally, other formulations were developed adding psyllium, spirulina and psyllium plus spirulina. All formulations were subjected or not to the pasteurization process. Finally, the study sought to evaluate the stability of this drink during a period of 30 days under freezing. It was observed that DBS had a higher content of total polyphenols and vitamin C. Despite heat treatment, the developed drink maintained a high antioxidant capacity. Multivariate analysis indicated that processing influenced the bioaccessibility of minerals, with NP samples containing greater amounts of bioaccessible minerals. The Detox drink developed in this study can be considered a promising option, rich in nutrients and bioactive compounds, which contribute to a balanced diet and promote health benefits.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100129"},"PeriodicalIF":0.0,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000539/pdfft?md5=4eb7c0342d0e43ebc88a9196d6fac134&pid=1-s2.0-S2772275923000539-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139188667","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 liquid whey and barley flour fortification on the physicochemical, microbial, and sensory characteristics of buns stored in different packaging materials","authors":"Ankita Dobhal ,&nbsp;Pratima Awasthi ,&nbsp;Sarita Srivastava ,&nbsp;Anuradha Dutta ,&nbsp;Navin Chandra Shahi ,&nbsp;Anil Kumar ,&nbsp;Abul Hasan Ahmad ,&nbsp;Samiksha Sharma ,&nbsp;Sanjay Kumar","doi":"10.1016/j.meafoo.2023.100128","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100128","url":null,"abstract":"<div><p>Buns are soft-puffed bakery snacks that are popular around the world, particularly in low- and middle-income countries. Buns are often made from refined wheat flour, which lacks fibre and other nutritional components. In an attempt to nutritionally fortify this bakery product, refined wheat flour buns (RW_B) and liquid whey wheat barley buns (LWWB_B) were prepared in the current investigation using barley flour, liquid whey, and wheat flour. In RW_B, wheat flour was at 100 % level and water was used for the dough preparation; in LWWB_B, barley flour (46.60 %) and wheat flour (53.40 %) were incorporated, and liquid whey with 91.70 % water was used for the dough preparation. The RW_B and LWWB_B were stored in high-density polyethylene (HDPE) bags and aluminium laminate pouches (ALP). During the storage period, comparative analyses of moisture content (MC), water loss (%), free fatty acids ((FFA) oleic acid equivalent), peroxide value ((PV) meq peroxide/kg), total plate count (TPC), yeast and mould count, and sensory characteristics for RW_B and LWWB_B packed in HDPE bags and ALP were performed periodically on the 0th, 1st, 3rd, 5th, 7th, and 9th days. Results revealed that buns stored in ALP had a better shelf life as compared to HDPE. The overall acceptability of RW_B packed in HDPE bags and ALP decreased by 18 % and 16 %, respectively, at the 7th day of the storage period, while for LWWB_B packed in HDPE bags and ALP, the overall acceptability decreased by 11 % and 9 %, respectively, at the 5th day of the storage period. LWWB_B had a lower shelf life (5 days) as compared to RW_B (7 days), but since it is nutritionally superior, antimicrobials or antioxidants could be used to increase its shelf life.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100128"},"PeriodicalIF":0.0,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000527/pdfft?md5=213ac237d8b2779721991b62a1007032&pid=1-s2.0-S2772275923000527-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139100332","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":"Optimization of microwave-assisted extraction of Tamarindus indica seed oil: An in silico approach to development of potential hypolipidemic compound for reducing LDL cholesterol","authors":"Veerapandi Loganathan ,&nbsp;Lekhashri Vijayan ,&nbsp;R Balakrishnaraja ,&nbsp;S Abdullah","doi":"10.1016/j.meafoo.2023.100125","DOIUrl":"https://doi.org/10.1016/j.meafoo.2023.100125","url":null,"abstract":"<div><p>The present research explores the comparison of two extraction techniques for obtaining oil yield, investigates the effect of microwave process on <em>Tamarindus indica</em> seed oil yield, and discovers a novel antilipidemic molecule to reduce low density lipoprotein (LDL). Microwave power (700 to 1400 W), treatment period (20 to 30 s), and Seed powder/solvent ratio (1:20 to 1:30 w/v) were the independent parameters. The findings of the ANOVA indicated that almost all independent factors had such an influence on total phenolic content, with varying levels of intensity, as well as a significant correlation between projected and observed values. The optimum parameters for achieving the highest recovery of oil content were powder/solvent ratio of 1:20 (w/v), treatment period of 20 s, and microwave power of 700 W. Both the Soxhlet Extraction and Microwave Assisted Extraction oil samples' extraction efficiency was compared. Gas chromatography-mass spectroscopy was employed to evaluate the extracted oil. 9, 12-Octadecadienoic acid (9Z,12Z)-(22.137 %) was the most abundant component in TSP oil among the total of 18 that have been found. Moreover, cycloartal and campesterol may potentially promising LDL receptor protein inhibitors, according to docking studies and binding free energy (G) analyses. The most favorable binding affinities to 4A0P were demonstrated by cycloartal and campesterol, having binding energies of 12.53, and 12.00 Kcal/mol, respectively. Furthermore, microwave treatment greatly improved oil yield compared to Soxhlet extraction. Hence, using this approach to extract oil from TSP might be promising also, suggest cycloartal and campesterol are the potential compounds for lowering low density lipoprotein.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100125"},"PeriodicalIF":0.0,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000497/pdfft?md5=89b2cc5c7efbd10c117e70b63a06b4b1&pid=1-s2.0-S2772275923000497-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139100334","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":"Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India","authors":"Jahangir A. Rather ,&nbsp;Najmeenah Akhter ,&nbsp;Sajad A. Rather ,&nbsp;F.A. Masoodi ,&nbsp;B.N. Dar","doi":"10.1016/j.meafoo.2023.100127","DOIUrl":"10.1016/j.meafoo.2023.100127","url":null,"abstract":"<div><p>The quality of the meatballs (Goshtaba) deteriorates during storage owing to textural loss, lipid oxidation, and microbial activity. These deteriorations increase during storage, thereby lowering the quality and consumer acceptability of the product. Thus the present study evaluated the influence of xanthan gum and retorting process in preventing these deteriorations in meatballs. The elastic modulus of gum-treated meat paste was greater than the loss modulus values owing to higher cross-linking between peptide and polysaccharide chains. The cooking loss of goshtaba samples were 4.15 %, 3.50 %, 3.30 %, and 3.0 % for X (0.0), X (0.3), X (0.6), and X (0.9) samples respectively. The malonaldehyde content as a major lipid oxidation product was below the permissible limits of 2 mg/kg for both xanthan-treated and control goshtaba samples. The textural quality of the gum-treated product was well retained during storage compared to control samples. In microbiological analysis both treated and control goshtaba samples were free of a microbial count, indicating retorting as an efficient thermal method of processing and shelf stability of the developed product. The X (0.6) samples showed the best results as per the overall acceptability of products concerned during the storage period of 3 months.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100127"},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000515/pdfft?md5=19bb0b5fed0995396df5918ba9c589b6&pid=1-s2.0-S2772275923000515-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139016237","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":"Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability","authors":"Thaís Caroline Buttow Rigolon ,&nbsp;Rafael Resende Assis Silva ,&nbsp;Taíla Veloso de Oliveira ,&nbsp;Amanda Laís Alves Almeida Nascimento ,&nbsp;Frederico Augusto Ribeiro de Barros ,&nbsp;Evandro Martins ,&nbsp;Pedro Henrique Campelo ,&nbsp;Paulo César Stringheta","doi":"10.1016/j.meafoo.2023.100126","DOIUrl":"10.1016/j.meafoo.2023.100126","url":null,"abstract":"<div><p>Anthocyanins are unstable under processing and storage conditions. In this sense, microencapsulation using polysaccharides as wall materials has been used as a viable alternative to improve stability. On the other hand, there are no studies that evaluate the interactions between polysaccharides and anthocyanins to explain how this stabilization occurs. The present work carried out infrared (FTIR), zeta potential and thermogravimetry analyzes to evaluate the possible interactions between maltodextrin, Capsul® and gum arabic with purified anthocyanins. In this study, it was observed that microcapsules produced with maltodextrin had a higher content of anthocyanins on their surface, and FTIR analysis identified intermolecular hydrogen bonds between all wall materials and anthocyanins. Through zeta potential analysis, an electrostatic bond in the surface layer between anthocyanins with maltodextrin or Capsul® is suggested. The interaction between maltodextrin and anthocyanins thermally stabilized the microcapsules. Among the materials studied, maltodextrin showed the highest interaction affinity with anthocyanins. Capsul® did not present a microcapsule with good thermal stability, which shows that the anthocyanins must be protected in the nucleus for this. Furthermore, gum arabic and maltodextrin showed evidence of intermolecular hydrogen bonds with anthocyanins. In the case of gum arabic, it was concluded that anthocyanins were more localized in the core of the microcapsules.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100126"},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275923000503/pdfft?md5=76974bc175dc97e7f14934561dc499dc&pid=1-s2.0-S2772275923000503-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139015019","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}