Measurement: Food最新文献

{"title":"Development of non-nixtamalized, gluten-free, antioxidant-rich nachos from pigmented Chakhao poireiton rice","authors":"Gunjana Deka ,&nbsp;Sayantan Chakraborty ,&nbsp;Debala Laishom ,&nbsp;Maibam Riya Devi ,&nbsp;Siddhartha Singha ,&nbsp;Dev Kumar Yadav ,&nbsp;Himjyoti Dutta","doi":"10.1016/j.meafoo.2024.100182","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100182","url":null,"abstract":"<div><p>Nachos is a popular snack. Risks associated with the traditional process of corn nixtamalization prompts for an alternative process and antioxidant-rich raw materials for developing novel nacho chips. <em>Chakhao poireiton</em> (<em>CP</em>) is a pigmented black variety of rice (<em>Oryza sativa</em>, L.) with established strong antioxidant and anti-inflammatory properties. In this study, steaming and roasting pretreated <em>CP</em> rice was used to develop nacho chips focusing on consumer preference of the product type. Initial sensorial rankings were obtained by Fuzzy analysis. Parameter ranking established mouthfeel as the principal quality parameter followed by taste, texture and appearance. Based on this, process optimization was carried out using appropriate design of Response Surface Methodology. The optimized pretreatment conditions were found to be 30 min of steaming at 100 °C and 13.12 min of roasting at 180 °C. The resultant nachos showed optimum hardness (951.77 g) and fracturability (1476.23 g), while retaining maximum bioactive potential in terms of total phenolic content (82.84 μg GAE/g), 2,2-diphenyl-1-picrylhydrazyl reducing (25.19 %) and ferric ion reducing (2.57 μM/ml) antioxidant potentials. Comparative analysis of the optimized nacho chips with control samples gave better scores of instrumental texture, color, bioactivity retention and overall sensory acceptability.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100182"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000492/pdfft?md5=69261adb4a7424243ea7c81cd543f06a&pid=1-s2.0-S2772275924000492-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605578","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":"Applications of cold plasma technique to enhance the safety and quality of different food products","authors":"Aisha Shabbir ,&nbsp;Syed Ali Hassan ,&nbsp;Hafsa Hanif ,&nbsp;Rabia Rauf ,&nbsp;Sidra Tul Muntaha ,&nbsp;Muqdas Jubbar ,&nbsp;Rana Muhammad Aadil","doi":"10.1016/j.meafoo.2024.100183","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100183","url":null,"abstract":"<div><p>Cold plasma (CP) has emerged as a novel technology for food processing. Its uses have been expanded into the food industry globally as an effective non-thermal processing technique with various applications. CP treatment uses reactive species for microbial inactivation, mycotoxin degradation, enzyme inactivation, protein modification and hydrogenation. CP treatment improves the physiochemical properties of different food products and the antimicrobial properties of packaging films. This review article demonstrates the applications of CP treatment in different food industries. It also explains the mechanism of microbial reduction in food components by using CP. The plasma source and impact of CP on food quality and safety have been discussed. CP is a key technology to increase the shelf life of food products while enhancing their safety with minimal impact on their bioactive compounds.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100183"},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000509/pdfft?md5=e6923852293dd668d9bebe2a4aa255da&pid=1-s2.0-S2772275924000509-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582871","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":"Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology","authors":"Punam Sri Das,&nbsp;Puja Das,&nbsp;Prakash Kumar Nayak,&nbsp;Anuck Islary,&nbsp;Radha krishnan Kesavan","doi":"10.1016/j.meafoo.2024.100181","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100181","url":null,"abstract":"<div><p>The present study investigated the impacts of pasteurization and thermosonication on various aspects of modhusuleng (<em>Polygonum microcephalum</em>) leaf juice, including its physico-chemical, functional, and microbial attributes (total plate count, yeast and mold count). Juices underwent thermosonic treatments at varied durations (30, 45, and 60 min) and temperatures (30, 40, and 50 °C), utilizing two distinct frequencies (33 and 44 kHz). The application of pasteurization (PS) and thermosonication (TS) did not exhibit any noticeable effects on pH, total soluble solids (TSS), or titratable acidity (TA). Post TS, there were enhancements in antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), cloudiness value, browning index, total carotenoid content, and chlorophyll content. However, the ascorbic acid content in the leaf juices decreased post TS. Process optimization was carried out through the application of response surface methodology (RSM). For 33 kHz, the predicted values were - Antioxidant - 68.23 %, TPC - 183.11 mg GAE/100 mL, TFC - 3.15 mg QE/mL, and Ascorbic acid - 24.45, while for 44 kHz, the values were obtained as - Antioxidant - 60.80 %, TPC - 212.97 mg GAE/100 mL, TFC - 3.40 mg QE/mL, and Ascorbic acid - 25.53. The model's suitability is highlighted by the small difference between the expected and actual values. The results revealed that leaf juice samples treated at 50 °C with a frequency of 44 kHz for 60 min exhibited higher TPC, TFC, and antioxidant activity when compared to samples subjected to alternative temperature and frequency conditions. TS also led to a significant reduction in bacterial populations in the juices. While thermal treatment rendered the microbes inert, it adversely impacted the quality indices. The study suggests that modhusuleng juice quality features can be preserved even after undergoing thermosonic processing. TS is suggested as a favorable technique for modhusuleng leaf juice processing, given its potential to enhance antioxidant activity, preserve quality features, and reduce bacterial populations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100181"},"PeriodicalIF":0.0,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000480/pdfft?md5=6ad81019c7e3d01d71c1894fafa80002&pid=1-s2.0-S2772275924000480-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141542615","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":"Enhancing cellulose acetate film with green plasticizers for improved performance, biodegradability, and migration study into a food simulant","authors":"Abderrahim Bouftou ,&nbsp;Kaoutar Aghmih ,&nbsp;Fatima Lakhdar ,&nbsp;Noureddine Abidi ,&nbsp;Said Gmouh ,&nbsp;Sanaa Majid","doi":"10.1016/j.meafoo.2024.100180","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100180","url":null,"abstract":"<div><p>Cellulose acetate (CA) is a synthetic compound obtained by acetylation of cellulose. It is widely used for various applications, including food packaging films. However, CA is very rigid due to the β-<span>d</span>-glycose ring in its main chain, and the presence of many hydrogen bonds between the hydroxyl groups, which limits the extent of its application. Therefore, plasticizers are generally used to provide flexibility particularly when used for packaging. The migration of plasticizers from packaging materials to packaged food can pose a risk to human health, particularly when the plasticizers present some levels of toxicity. The objective of this research is to compare the effect of widely used plasticizers glycerol, tris (2-ethylhexyl) phosphate (TEHP) and rosemary essential oil on the properties of cellulose acetate films for food packaging. Cellulose acetate films were prepared via solvent casting method followed by plasticizing. The films prepared were characterized using infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), X-Ray diffraction analysis (XRD) and others analysis. The results show that rosemary essential oil has the lowest migration rate to food simulants. Rosemary can play dual roles, a plasticizer by improving mechanical properties and an active agent (antioxidant, antimicrobial, and UV protector, and promotor of biodegradability). The results show the potential of rosemary essential oil as an additive for application in food packaging.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100180"},"PeriodicalIF":0.0,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000479/pdfft?md5=21745d0a1d15c635b6886b1cf837d165&pid=1-s2.0-S2772275924000479-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141582870","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":"Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables","authors":"Rose Etu,&nbsp;Blessing Offia-Olua,&nbsp;Anthony Ukom","doi":"10.1016/j.meafoo.2024.100177","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100177","url":null,"abstract":"<div><p>Vegetables are important sources of protective foods for maintenance of health and prevention of diseases. However, the nutrients and bioactive potentials of some processed ethnic vegetables have not been fully exploited. The present work evaluates the proximate content, minerals, vitamins, functional, carotenoids, antioxidant activity and retention percentage of nutrient in raw and processed fluted pumpkin (FPL) and garden egg (GEL) leaves consumed in Nigeria. The results showed that moisture (13.67 %), ash (20.10 %) and Fe (18.82 mg/100 g) were significantly (<em>p</em> &lt; 0.05) higher in GEL, while fat (16.31 %), protein (8.92 %), fibre (16.02 %) and Zn (9.76 mg/100 g) were significantly (<em>p</em> &lt; 0.05) higher in FPL. Shade-dried FPL and GEL showed abundance of protein, Fe and Zn content, whereas ash and Mg were abundant in fermented vegetables, and fat and fibre were abundant in sauteed vegetables. Fermentation revealed the highest vitamins C and B₉ content whereas sauteing obtained greater vitamins A and E content. Total flavonoids, total phenolic, DPPH and FRAP content were increased as a result of fermentation and sauteing in both vegetables. Results revealed that total carotene, 9-cis-β-carotene and 13-cis-β-carotene were increased by fermentation, whereas trans-β-carotene and α-carotene showed losses due to fermentation and sauteing. Furthermore, fermentation retained greater percentage of total carotenoids, vitamin C and total flavonoids, whereas sauteing retained greater percentage of Fe, Zn and total phenolic in both vegetables. Overall, fermentation and sauteing highlights the use of these vegetables to improve nutrition, sustain health and evaluates the effect of processing methods on nutrient quality.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100177"},"PeriodicalIF":0.0,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000443/pdfft?md5=b8ccc80cc4d2ab79ee0228eb75591c9e&pid=1-s2.0-S2772275924000443-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486828","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":"Unpicking the changes in content, structural properties and in vitro digestibility of pigeon pea seed proteins as influenced by imbibition and heating in sodium bicarbonate","authors":"Ikenna C. Ohanenye ,&nbsp;Azza Mensi ,&nbsp;Ifeanyi D. Nwachukwu ,&nbsp;Chibuike C. Udenigwe","doi":"10.1016/j.meafoo.2024.100176","DOIUrl":"10.1016/j.meafoo.2024.100176","url":null,"abstract":"<div><h3>Background</h3><p>Pigeon pea proteins are underutilised mainly because of the long cooking time of the legume seeds. Traditionally, this is mitigated by cooking pigeon pea seeds in sodium bicarbonate (NaHCO₃). This study investigated whether, and to what degree, directly cooking pigeon pea seeds in water (CS0W) or NaHCO₃ (CS0N), soaking in water or NaHCO₃ for 4 h (CS4W and CS4N, respectively) or for 24 h (CS24W and CS24N, respectively) before cooking in water or NaHCO₃ influenced the protein content, structural property and <em>in vitro</em> digestibility.</p></div><div><h3>Results</h3><p><em>In vitro</em> protein digestibility of pigeon pea seed flour was lowest in the raw seeds and increased with CS0W&lt;CS4W&lt;S24CW and CS0N&lt;CS4N&lt;S24CN. The α-helix content of the samples also decreased in the same order. SDS-PAGE showed ∼90% decrease in the 7S vicilin subunits (65 and 47 kDa) in CS24N and a corresponding 4-fold increase in protein bands at 10–15 kDa compared to raw seeds. NaHCO₃ treatments decreased the protein isolate yields due to protein losses (up to 7.5-folds) in the cooking fluids.</p></div><div><h3>Conclusion</h3><p>The findings showed that NaHCO₃ improved protein digestibility by degrading the higher molecular weight proteins, but also increased protein diffusion into the cooking fluid. Therefore, the traditional method of cooking pigeon pea seeds needs optimization to maximize the protein accessibility.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100176"},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000431/pdfft?md5=0e23f5bb2bc0ce7d0de4bc18e81b2e91&pid=1-s2.0-S2772275924000431-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141403358","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":"Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits","authors":"Adriana Rodrigues Machado ,&nbsp;Glenise Bierhalz Voss ,&nbsp;Manuela Machado ,&nbsp;Jorge A.P. Paiva ,&nbsp;João Nunes ,&nbsp;Manuela Pintado","doi":"10.1016/j.meafoo.2024.100175","DOIUrl":"10.1016/j.meafoo.2024.100175","url":null,"abstract":"<div><p>Among the most significant and productive agroindustries worldwide is the wine business. This agroindustry generates millions of tons of biological residues, carrying huge negative impacts related to the disposal of these materials into the environment. Nevertheless, these byproducts present a high potential for developing new products, contributing to the circularity of this economic sector. In this study, the chemical composition of the grape pomace (GP) obtained from the vinification process (2018 campaign).) of red grapes of the Portuguese cultivar ‘Vinhão’ was determined. The analyses of the pH, proximate composition (moisture content, proteins, lipids, ashes, fibers, and carbohydrates), the total phenolic compounds (Folin Ciocalteau method), and the mineral and fatty acid composition were carried out in triplicate, and the results expressed on a dry matter basis. After dehydration of ‘Vinhão’ GP, this very acidic by-product showed the following proximate composition (%): moisture, 3.43 ± 0.86; ash, 8.20 ± 0.017; lipids, 3.38 ± 0.11; proteins, 9.85 ± 0.51 and 3.28 ± 0.04; dietary fiber, 49.37 ± 1.75; carbohydrates, 35.47 ± 2.35. The content of total phenolic compounds was 35.35 ± 3.61 mg GAE/g. GP also revealed to be an excellent source of K, Ca, Fe, Mn, as well as of arachidic acid. The results obtained in this study suggest that GP from the Portuguese cultivar ‘Vinhão’ is feasible to enrich the nutritional value of food and feed. Moreover, the integration of pomace flour in food and feed is a viable option for reducing the environmental impact and adding value to the by-product, responding to the circular economy challenges.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100175"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400042X/pdfft?md5=4cef1bfe2100390a02eae9294dcead0e&pid=1-s2.0-S277227592400042X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141401966","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":"Using brix refractometry to measure the total protein level in chicken egg whites: Preliminary data","authors":"Steven Contreras ,&nbsp;Bryan Demosthene ,&nbsp;Ellen Kang ,&nbsp;Qun Huo","doi":"10.1016/j.meafoo.2024.100173","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100173","url":null,"abstract":"<div><p>This study was conducted to investigate the feasibility of using Brix refractometry as a rapid method to measure the total protein level in chicken egg white samples. A total of 39 chicken eggs were purchased from local grocery stores and analyzed using three techniques: UV–Vis spectrophotometry, Brix refractometry, and the Bradford protein assay. Data shows that there is a strong positive correlation between the total protein levels as determined by UV–Vis absorbance values and the Brix values. No correlation (positive or negative) was found between the total protein levels as determined by the Bradford assay and either the Brix refractometry or the UV–Vis spectrophotometry. In comparison to UV–Vis spectrophotometry and the Bradford assay, Brix refractometry is both rapid and simple. It requires no sample processing steps, no special personnel training and can be conducted in any facility. We conclude that Brix refractometry is a suitable technique for rapid assessment of total protein level in chicken egg whites, although additional large-scale studies should be conducted to further validate the method.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100173"},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000406/pdfft?md5=cd1c5f4e0eff079d1b443682978c00b5&pid=1-s2.0-S2772275924000406-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141314648","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 mechanical properties of dried fish from convective, and pulsed microwave convective drying: A comparison study","authors":"A M Parvej ,&nbsp;MA Rahman ,&nbsp;Mohammad Abdullah ,&nbsp;AB Siddique ,&nbsp;Mohammad U.H. Joardder","doi":"10.1016/j.meafoo.2024.100172","DOIUrl":"10.1016/j.meafoo.2024.100172","url":null,"abstract":"<div><p>Pulsed microwave convective drying (PMCD) is a proven drying system for processing various types of food. However, the effect of PMCD is not well investigated for fish and their mechanical properties are yet to be uninvestigated. In this study, we explore a wide variety of mechanical properties (drying and rehydration kinetics, stiffness, modulus of elasticity, shrinkage, and color) by PMCD and convective drying (CD) methods and compare them at different drying conditions. It was found that PMCD required around 15–20 min to finish drying, but CD required almost 300 min. The visual color of pulse ratio PR3 of PMCD dried sample was better that of CD and other samples. The modulus of elasticity and stiffness values of PMCD was lower than the CD. Additionally, PMCD outperforms CD in terms of sustainability thanks to power consumption and net carbon emission. Overall, as compared to fish processed using CD, the PMCD offers a superior choice controlling the mechanical properties of the food.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100172"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400039X/pdfft?md5=5c78b2663aa9d1e603af3532e4a8ff79&pid=1-s2.0-S277227592400039X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141139226","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 the amino acid profile of red and white graphs winery by-products from western Sicily","authors":"Carla Buzzanca ,&nbsp;Manuela Mauro ,&nbsp;Mirella Vazzana ,&nbsp;Aldo Todaro ,&nbsp;Vincenzo Arizza ,&nbsp;Massimo Lucarini ,&nbsp;Alessandra Durazzo ,&nbsp;Vita Di Stefano","doi":"10.1016/j.meafoo.2024.100174","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100174","url":null,"abstract":"<div><p>Nowadays, research addressing the composition of nutrients and bioactive compounds in waste from the agri-food industry has increased due to environmental and economic interests. The wine industry produces enormous quantities of by-products every year along the production chain. The nitrogen content in wine grapes is important for the yeast's metabolism and growth, playing a key role in both grape and wine quality. Besides research in grapes and derived products, few studies are present in the literature on the characterization of the amino acid content of wine industry by-products. In this context, this preliminary research aims at the application of a methodological approach for the identification and quantification of amino acids profile from grape by-products (red and white skins, red and white defatted grape seeds) by HPLC-FLD analysis. The most abundant amino acid in red skins was leucine (3.163 g/100 g), while in white skins was histidine (1.886 g/100 g). Higher amounts of leucine, histidine and phenylalanine were found in red seeds, compared to white seeds. By-products of the wine industry, due to the presence of essential amino acids, together with other bioactive substances contained, can be used as functional ingredients for food fortification.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100174"},"PeriodicalIF":0.0,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000418/pdfft?md5=0ac24fb857da351f3180fe29b1977b0d&pid=1-s2.0-S2772275924000418-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141243492","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}