Measurement: Food最新文献

{"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}

{"title":"Quality analysis of walnut oil extracted by cold press and solvent methods for in vitro phytochemicals, antioxidant activity and GCMS analysis","authors":"Lubna Masoodi ,&nbsp;Adil Gani ,&nbsp;Debabrata Sircar ,&nbsp;Kulsum Jan","doi":"10.1016/j.meafoo.2025.100223","DOIUrl":"10.1016/j.meafoo.2025.100223","url":null,"abstract":"<div><div>Walnut oil was obtained by using two different extraction methods (cold press and solvent extraction). The cold pressing process yield (48.0 ± 0.1 %) was clearly lower than the solvent extraction (66.0 ± 0.3 %). There were no significant differences in oil density between the two extractions methods used in this study. The oil extracted using the CP method had the highest viscosity (81.08 ± 0.0310⁻³xPas), acid value (0.35 ± 0.03 %), and peroxide value (0.83 ± 0.04 meq x kg) than SE walnut oil. A total number of 60 compounds were found in cold pressed walnut oil. However, only 43 compounds were found in solvent extracted oil. The prominent bioactive compounds detected in cold press walnut oil were pentadecanoic acid, 9,12-octadecadieno, 9-hexadecenoic acid, gamma-sitosterol, delta-tocopherol, heneicosanoic acid, gamma-tocopherol, nonanoic acid, camphor while in case of solvent extracted walnut oil, the prominent compounds found were palmitic acid, linolenic acid, oleic acid, alpha-linolenic acid, eicosanoic acid, 9,12-octadecadieno, 2-linoleoylglycerol, monolinolein. Considering the aforementioned factors, cold press walnut oil has potential uses in food, cosmetics, and healthcare.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"18 ","pages":"Article 100223"},"PeriodicalIF":0.0,"publicationDate":"2025-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144072663","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":"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}