Measurement: Food最新文献

{"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}

{"title":"Erratum regarding missing reference details in the previously published articles","authors":"","doi":"10.1016/j.meafoo.2024.100201","DOIUrl":"10.1016/j.meafoo.2024.100201","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100201"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139084","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":"Osmo hydrocolloid assisted dehydration of onion slices: Effect on bioactive components, rehydration, microstructure","authors":"Anusree Anil ,&nbsp;Harsh B. Jadhav ,&nbsp;Sandhya R. Shewale ,&nbsp;Uday S Annapure","doi":"10.1016/j.meafoo.2024.100207","DOIUrl":"10.1016/j.meafoo.2024.100207","url":null,"abstract":"<div><div>The present study aimed to develop pretreatments and dehydration strategies for onions to retain the structure so that improved rehydration could be achieved with better quality attributes and shelf life. Effect of osmotic treatment at NaCl concentrations of 5, 10, 15 and 20 % for the duration of 60, 120, and 180 min and hydrocolloid coating (5, 10, 15 and 20%) on onion slices was studied. Osmotic pretreatments with 10% NaCl for 120 min followed by dipping in 5% gum Arabic solution were found optimum in increasing the total soluble solids content in onion slices for further effective dehydration. The pretreated onions were dried at temperatures of 50, 60, and 70°C using a tray dryer (air velocity of ∼1.5 m/s), drying kinetics and dried onion quality were evaluated. The results revealed that osmotic pretreatment and higher drying temperatures significantly increased the drying rate and decreased drying time for onion slices. However, the drying temperature of 60°C was optimum for reducing the drying time with better retention of ascorbic acid (62%), and pyruvic acid (77%) with a nearly 2-fold increase in total phenolics and total flavonoids compared to fresh onions. A positive change in color attributes and rehydration ratio was observed for osmo-hydrocolloid-treated and dried onion slices. Scanning electron microscopic images of fresh onion slices showed elongated well-arranged cells whereas in dried onions, cell walls were disrupted due to the sudden expulsion of moisture from the onion cells. The microstructure of osmo-hydrocolloid pretreated and dried onion cells showed less structural damage due to the protective effect of hydrocolloid coating and an increase in the solid content during osmotic treatment. Prospects of the current research could focus on exploring different hydrocolloids with innovative drying techniques to further enhance the nutritional and structural retention in dehydrated onions and the potential application of these strategies to other vegetables.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100207"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139082","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":"Erratum regarding missing reference details in the previously published articles","authors":"","doi":"10.1016/j.meafoo.2024.100200","DOIUrl":"10.1016/j.meafoo.2024.100200","url":null,"abstract":"","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100200"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143139083","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":"Metrology in global food system to achieve the SDGs","authors":"Shanay Rab ,&nbsp;Meher Wan ,&nbsp;Mohammed Arif ,&nbsp;Sanjay Yadav","doi":"10.1016/j.meafoo.2024.100206","DOIUrl":"10.1016/j.meafoo.2024.100206","url":null,"abstract":"<div><div>Measurements have been carried out since the dawn of humanity. Metrology, the science of measurements, plays a critical role in various domains, including global food systems. The article focuses on the significance of metrology in the production, distribution, and transportation of food for a growing global population, in alignment with the United Nations Sustainable Development Goals (SDGs). The authors examine the metrological infrastructure, the digital transformation of metrology, and their roles in addressing the evolving needs of the global food system.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100206"},"PeriodicalIF":0.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700176","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":"Comparative study of physico-chemical composition, functional, morphological and pasting properties of major and minor millet flours as a gluten free alternative to wheat flour","authors":"Mohona Munshi,&nbsp;Kavya Dashora","doi":"10.1016/j.meafoo.2024.100202","DOIUrl":"10.1016/j.meafoo.2024.100202","url":null,"abstract":"<div><div>The present study compares the major (finger, sorghum, pearl) and minor millet flours (barnyard, foxtail, kodo, little, proso) with wheat flour for their nutritional (proximate, mineral and polyphenolic content), antinutritional, functional, morphological, and pasting properties. The millet flours protein content varied from 13.71 to 6.39 g/100 g, followed by ash content varied from 2 to 1.02 %, lipid varied from 1.62 to 5.68 %, carbohydrate 67.78–73.70 %, crude fibre 0.92–4.77 g/100 g and moisture 9.45–12.69 % as compared to the wheat flour having 12.07 g/100 g, 1.22 %, 1.67 %, 71.89 %, 2.26 g/100 g and 10.89%, respectively was determined using official protocols of AOAC (Association of official analytical chemists). Calcium was found to be significantly higher in finger millet flour 87.02mg/100 g. Atomic spectrometer, rapid-visco analyser (RVA), fourier transform infra- red spectroscopy (FTIR), scanning electron microscope (SEM) and differential scanning calorimeter (DSC) was used to measure minerals, pasting, functional, morphological and thermal properties respectively. The raw millet flours showed good pasting properties as in barnyard millet flour with 1216 cp peak viscosity and pearl millet flour having 88.05 °C pasting temperature which is approximately similar to the wheat flour used as control. The highest total phenolic content was found to be in finger millet flour i.e. 1318.12 mgGAE/100 g. The antinutritional factors namely tannin and phytic acid was lowest found to be in foxtail millet flour 8.03mg/100 g and 0.37mol g^-1. Functional properties such as water holding capacity was found to be good in finger millet flour (3.12 g g^-1) and oil holding capacity was good in kodo millet flour (2.50 g g^-1), the foaming capacity was good in barnyard (4.11 %) whereas dispersibility was good in little millet flour (85.02 g/ml) compared to wheat flour. The FTIR revealed the presence of amide group and the presence of starch protein complex. The thermal analysis showed the presence of higher amounts of proteins and lipids in the minor millet flours. Significant differences (<em>p</em> ≤ 0.05) were also determined in most of the values of the millet flours. This present work on comparative study would contribute to reduce risk of over-reliance on staple gluten containing cereals, and to formulate and optimize healthy food products of different preferences from the above-mentioned gluten free nutritive flour in combinations or as alone.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100202"},"PeriodicalIF":0.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571935","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":"Feeding and muscle type influencing texture parameters of beef from Nellore cattle. An approach using multiple regression.","authors":"Ana Paula A.A. Salim ,&nbsp;Micheli S. Ferreira ,&nbsp;Loíse C.S. Lima ,&nbsp;Fabio Jorge de Vasconcellos Junior ,&nbsp;Carlos Adam Conte-Júnior ,&nbsp;Sérgio Borges Mano","doi":"10.1016/j.meafoo.2024.100197","DOIUrl":"10.1016/j.meafoo.2024.100197","url":null,"abstract":"<div><p>Meat tenderness is an important attribute influencing consumers’ acceptability and satisfaction and is determined by many intrinsic and extrinsic factors. Muscle sources exhibit differences in biochemistry and composition, directly influencing beef texture. Fiber-type compositions can be changed based on the feeding system. In this sense, we hypothesize that muscle source and diet can individually influence beef texture parameters, and these effects can change during storage. To test our hypothesis were utilized 12 carcasses of Nellore bulls aged between 24 and 30 months and reared with two different feeding systems: pasture-raised (PAS; <em>n</em> = 6) and grain-fed (GRA; <em>n</em> = 6). Muscles <em>longissimus lumborum</em> (LL) <em>and psoas major</em> (PM) were sliced into 6 steaks of 2.54 cm and allocated randomly for texture profile during 9 days of storage at 4⁰C. We evaluated the effect of diet (GRA and PAS) and muscle source (LL and PM) on texture parameters (hardness, springiness, cohesiveness, chewiness) as a function of time. Two multiple linear regression models were performed with random effects for each response variable. Muscle source and diet influenced the texture profile of beef from <em>Bos indicus</em> animals. The change of LL to PM and GRA to PAS decreased hardness and chewiness and increased springiness and cohesiveness. Also, diet positively influenced cohesiveness on day 0. Muscle-specific strategies are indicated during meat processing to improve the texture attributes of beef from <em>Bos indicus</em> cattle.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"16 ","pages":"Article 100197"},"PeriodicalIF":0.0,"publicationDate":"2024-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000649/pdfft?md5=0b91929bf901d28e4076ccf5dd0bd1ed&pid=1-s2.0-S2772275924000649-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142272644","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":"Functional extruded snacks from amaranth, soycake and shallot flours: Nutritional composition, physicochemical and antioxidant properties","authors":"Olufunmilayo Sade Omoba,&nbsp;Aderonke Ibidunni Olagunju,&nbsp;Timilehin David Oluwajuyitan,&nbsp;Olalekan Francis Akinrinlola","doi":"10.1016/j.meafoo.2024.100194","DOIUrl":"10.1016/j.meafoo.2024.100194","url":null,"abstract":"<div><p>Modernization has promoted a shift from consumption of healthy traditional meals to preference for ready-to-eat meals and snack products which often have low nutrient density and poor beneficial health effects. The present study developed extruded snacks from potentially nutrient dense materials (amaranth, shallot, soycake) with significant bioactive components. Extruded snack was produced from flour blends generated using Nutri-Survey linear programming namely ASS1 (Amaranth 55 % + Shallot 25 % + Soycake 20 %), ASS2 (Amaranth 60.4 % + Shallot 25 % + Soycake 14.6 %), ASS3 (Amaranth 70 % + Shallot 25 % + Soycake 5 %), ASS4 (Amaranth 75 % + Shallot 14.8 % + Soycake 10.2 %) while AMS (100 % Amaranth) and WSS (wheat-shallot market sample) were used as positive controls. Snacks were analysed for functional properties, color attributes, mineral and antinutrient contents. The antioxidant properties, glycemic index and consumer acceptability of the snacks were also investigated. Proportional increase in bulk density (0.43–0.46 g/ml), decrease in water solubility index (3.86 to 2.88 %) and maintained expansion ratio (∼2.63) were observed in formulated extruded snacks (ASS1 – ASS3) as proportion of amaranth grain increased and soycake decreased while ASS4 was significantly different (p&lt; 0.05) from other snacks made from the amaranth blends. The snacks had significant contents of valuable mineral elements and the antinutrients were below critical values. Antioxidant activities increased with increasing proportion of shallot; the values were significantly (p&lt; 0.05) higher than those of AMS. Snacks possessed low glycaemic index (34.37–38.75) although, higher values in control. ASS1 had medium glycaemic load (GL) of 19.62 while other formulated snack products showed a high GL (20.61–28.51). The formulated products were highly accepted by the panelists with scores ranging from 7.10 to 7.86 out of the 9 point scale. Formulated extruded snacks especially ASS1 showed good functional characteristics, significant bioactive potential and ability to regulate glycemic metabolism.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100194"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000613/pdfft?md5=0d442fbdd1dfef5151c1e051c6fee4d2&pid=1-s2.0-S2772275924000613-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142270516","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 novel frontiers of advancements in purple yam (Dioscorea alata L.) starch extraction, modification, characterization, applications in food and other industries","authors":"Ayush Shrivastava,&nbsp;Rakesh Kumar Gupta,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.meafoo.2024.100196","DOIUrl":"10.1016/j.meafoo.2024.100196","url":null,"abstract":"<div><p>Purple yam (<em>Dioscorea alata</em>) starch holds considerable potential as a functional ingredient in various industries, particularly food and pharmaceuticals. This study delves into the novel frontiers of purple yam starch extraction, modification, characterization, and its expanding applications. The extraction process has been optimized to yield high-quality starch, focusing on environmentally friendly techniques. Post-extraction, the starch undergoes a series of modifications, including physical, chemical, and enzymatic methods, to enhance its functional properties, such as solubility, viscosity, gelatinization, and resistance to retrogradation. Comprehensive characterization techniques, including spectroscopy, microscopy, and rheological analysis, have been employed to analyze the structural and physicochemical properties of native and modified starches. The results reveal significant improvements in the performance metrics of the starch, rendering it suitable for diverse applications. In the food industry, modified purple yam starch is emerging as a versatile thickener, stabilizer, and texturizer in products such as soups, sauces, and baked goods. Its unique purple hue, attributed to anthocyanins, also adds aesthetic value and potential health benefits. Beyond food, this starch finds applications in bioplastics, pharmaceuticals, and cosmetics, where its biocompatibility and functional properties are highly valued. This exploration into the advanced techniques of purple yam starch extraction and modification highlights its multifaceted applications, positioning it as a promising alternative to traditional starches. Future research should focus on scaling these processes for industrial use, ensuring sustainability, and exploring new applications in emerging sectors.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100196"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000637/pdfft?md5=fa0cfe4f14250d4c828f5b26f5bbe750&pid=1-s2.0-S2772275924000637-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142150932","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":"A review of the therapeutic potential of sulfur compounds in Allium sativum","authors":"Agatha Ngukuran Jikah ,&nbsp;Great Iruoghene Edo ,&nbsp;Raghda S. Makia ,&nbsp;Emad Yousif ,&nbsp;Tayser Sumer Gaaz ,&nbsp;Endurance Fegor Isoje ,&nbsp;Rapheal Ajiri Opiti ,&nbsp;Patrick Othuke Akpoghelie ,&nbsp;Ufuoma Augustina Igbuku ,&nbsp;Joseph Oghenewogaga Owheruo ,&nbsp;Ufuoma Ugbune ,&nbsp;Arthur Efeoghene Athan Essaghah ,&nbsp;Huzaifa Umar","doi":"10.1016/j.meafoo.2024.100195","DOIUrl":"10.1016/j.meafoo.2024.100195","url":null,"abstract":"<div><p>Allium <em>sativum</em> (garlic) has long been known as a very valuable plant for the management of numerous diseases even from time immemorial. The plant exhibits antimicrobial activities over a wide range of microorganism like parasites, fungi, virus and other pathogens. This broad- spectrum of antimicrobial activity coupled with the low toxicity of <em>Allium sativum</em> are an attraction to scientists and it has therefore been vastly employed as a therapeutic cure in contemporary society. The therapeutic properties of garlic (antibacterial, antiviral, fungicidal, anti-cardiovascular disease, anticancer, antidiabetic, anti-blood pressure, antiatherosclerosis, antirheumatic, hyperlipidaemia) are linked to the sulphur compounds it contains (diallyl disulfide, allicin, diallyl trisulfide, ajoene's, vinyl-dithiin, micronutrient selenium and S-allylcystein) and these actions are through certain mechanisms such as; inhibition of DNA transcription, cellular growth phase arrest, regulation of quorum sensing, etc. The therapeutic potentials of the sulphur compounds in garlic are considered in this review as well as some mechanisms by which these actions are elicited.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100195"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000625/pdfft?md5=8f4824203db11b00605d5841aa72aa61&pid=1-s2.0-S2772275924000625-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142122295","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}