Measurement: Food最新文献_第6页

Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables 发酵和炒制可提高某些食用蔬菜的理化特性、类胡萝卜素和抗氧化活性

Measurement: Food Pub Date : 2024-06-17 DOI: 10.1016/j.meafoo.2024.100177

Rose Etu, Blessing Offia-Olua, Anthony Ukom

{"title":"Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables","authors":"Rose Etu, Blessing Offia-Olua, 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> < 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> < 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 B<sub>9</sub> 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}

引用次数: 0

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 解读在碳酸氢钠中浸泡和加热对豌豆籽蛋白质含量、结构特性和体外消化率的影响

Measurement: Food Pub Date : 2024-06-12 DOI: 10.1016/j.meafoo.2024.100176

Ikenna C. Ohanenye , Azza Mensi , Ifeanyi D. Nwachukwu , Chibuike C. Udenigwe

{"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 , Azza Mensi , Ifeanyi D. Nwachukwu , 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 (NaHCO<sub>3</sub>). This study investigated whether, and to what degree, directly cooking pigeon pea seeds in water (CS0W) or NaHCO<sub>3</sub> (CS0N), soaking in water or NaHCO<sub>3</sub> for 4 h (CS4W and CS4N, respectively) or for 24 h (CS24W and CS24N, respectively) before cooking in water or NaHCO<sub>3</sub> 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<CS4W<S24CW and CS0N<CS4N<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. NaHCO<sub>3</sub> 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 NaHCO<sub>3</sub> 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}

引用次数: 0

Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits 葡萄渣 "文豪"（Vitis vinifera L.）栽培品种的化学特征，以实现其循环增值和保健功效

Measurement: Food Pub Date : 2024-06-06 DOI: 10.1016/j.meafoo.2024.100175

Adriana Rodrigues Machado , Glenise Bierhalz Voss , Manuela Machado , Jorge A.P. Paiva , João Nunes , Manuela Pintado

{"title":"Chemical characterization of the cultivar ‘Vinhão’ (Vitis vinifera L.) grape pomace towards its circular valorisation and its health benefits","authors":"Adriana Rodrigues Machado , Glenise Bierhalz Voss , Manuela Machado , Jorge A.P. Paiva , João Nunes , 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}

引用次数: 0

Using brix refractometry to measure the total protein level in chicken egg whites: Preliminary data 使用糖度折光仪测量鸡蛋清中的总蛋白质含量：初步数据

Measurement: Food Pub Date : 2024-06-04 DOI: 10.1016/j.meafoo.2024.100173

Steven Contreras , Bryan Demosthene , Ellen Kang , Qun Huo

{"title":"Using brix refractometry to measure the total protein level in chicken egg whites: Preliminary data","authors":"Steven Contreras , Bryan Demosthene , Ellen Kang , 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}

引用次数: 0

Evaluation of mechanical properties of dried fish from convective, and pulsed microwave convective drying: A comparison study 对流和脉冲微波对流干燥鱼干机械性能的评估：比较研究

Measurement: Food Pub Date : 2024-06-01 DOI: 10.1016/j.meafoo.2024.100172

A M Parvej , MA Rahman , Mohammad Abdullah , AB Siddique , Mohammad U.H. Joardder

{"title":"Evaluation of mechanical properties of dried fish from convective, and pulsed microwave convective drying: A comparison study","authors":"A M Parvej , MA Rahman , Mohammad Abdullah , AB Siddique , 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}

引用次数: 0

Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily 西西里岛西部红图和白图酒庄副产品的氨基酸谱分析

Measurement: Food Pub Date : 2024-06-01 DOI: 10.1016/j.meafoo.2024.100174

Carla Buzzanca , Manuela Mauro , Mirella Vazzana , Aldo Todaro , Vincenzo Arizza , Massimo Lucarini , Alessandra Durazzo , Vita Di Stefano

{"title":"Analysis of the amino acid profile of red and white graphs winery by-products from western Sicily","authors":"Carla Buzzanca , Manuela Mauro , Mirella Vazzana , Aldo Todaro , Vincenzo Arizza , Massimo Lucarini , Alessandra Durazzo , 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}

引用次数: 0

Evaluation of functional properties of lactic acid bacteria isolated from traditional cheese 评估从传统奶酪中分离出来的乳酸菌的功能特性

Measurement: Food Pub Date : 2024-05-17 DOI: 10.1016/j.meafoo.2024.100171

Sarhan Mohammed, Nilgün Özdemir, Ahmet Hilmi Çon

{"title":"Evaluation of functional properties of lactic acid bacteria isolated from traditional cheese","authors":"Sarhan Mohammed, Nilgün Özdemir, Ahmet Hilmi Çon","doi":"10.1016/j.meafoo.2024.100171","DOIUrl":"10.1016/j.meafoo.2024.100171","url":null,"abstract":"<div><p>The objective of this research was to study a total of 10 strains of lactic acid bacteria previously isolated from traditional cheese, explore the effects of various in vitro tests, and evaluate their functional and potential probiotic properties. We tested the strains for cholesterol assimilation, antimicrobial activity, enzyme and exopolysaccharides (EPS) production, cell surface traits, antibiofilm, and tolerance to lysozyme and phenol<em>. E. faecalis</em> S135 and <em>E. durans</em> S1121 were characterized by strong antibacterial activities against <em>C. albicans</em> and <em>S. aureus</em>. The strains <em>E. durans</em> S092 and <em>E. faecalis</em> S135 were differentiated by phytase-producing and coagulation activity, respectively. Moreover, <em>E. faecalis</em> S135 had a greater cholesterol reduction percentage (66.6 ± 0.00 %) than the others. Separately, <em>E. durans</em> S104 and <em>L. coryniformis</em> subsp. <em>torquens</em> S232 were found to possess stronger cell surface properties, e.g., auto-aggregation (94.3 ± 0.30 %) and cell surface hydrophobicity (65.1 ± 0.11 %). All LAB 10 strains were able to handle 0.4 % phenol and 2 mg/mL lysozyme well. They also had some antibiofilm activity, but not much EPS production. Industrially important strains with antimicrobial activity, such as <em>E. durans</em> (S1121, S092, and S104) and <em>E. faecalis</em> S135, could serve as bio-protective agents. These four strains can therefore find application in various fields, including the production of fermented and/or functional foods and enzymes.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100171"},"PeriodicalIF":0.0,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000388/pdfft?md5=07710c0c724abf8618fc933b752fe151&pid=1-s2.0-S2772275924000388-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141027180","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}

引用次数: 0

Comprehensive study on potato drying in convective air dryer: experimental observations, mathematical modeling, and model validation 对流空气干燥器中马铃薯干燥的综合研究：实验观察、数学建模和模型验证

Measurement: Food Pub Date : 2024-05-14 DOI: 10.1016/j.meafoo.2024.100170

Md. Azmain Al Faik , Mukta Roy , Md. Shofiul Azam , Raju Ahmmed , Md. Mozammel Hoque , Md. Mohibul Alam

{"title":"Comprehensive study on potato drying in convective air dryer: experimental observations, mathematical modeling, and model validation","authors":"Md. Azmain Al Faik , Mukta Roy , Md. Shofiul Azam , Raju Ahmmed , Md. Mozammel Hoque , Md. Mohibul Alam","doi":"10.1016/j.meafoo.2024.100170","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100170","url":null,"abstract":"<div><p>We studied the drying kinetics of sliced potatoes (<em>Solanum tuberosum</em>) using a tray dryer. An experiment was conducted on how the drying rate was impacted by air temperature, sample thickness, and air velocity. The study was conducted under varying temperature ranges (50°C, 60°C, and 70°C), air velocities (0.6 ms<sup>−1</sup>, 0.7 m s<sup>−1</sup>, and 0.8 m s<sup>−1</sup>), and potato slice thickness (2 mm, 4 mm, and 6 mm). The findings revealed that a higher air temperature was correlated with an increase in the drying rate, while thicker layers demonstrated a decrease in the drying rate. We further evaluated five mathematical models, with the Page Model emerging as the most suitable based on the lowest residual standard error (RSE) and Akaike's Information Criteria (AIC), which are 0.06421 and -1123.947, respectively. After plotting the predicted moisture ratio against the experimental moisture ratio, we observed an exceptional predictive accuracy (R<sup>2</sup> > 0.99) across various conditions. These findings underscore the critical importance of precise parameter control for optimizing potato drying processes in industrial settings, providing valuable insights for enhanced efficiency and resource utilization. Further exploration into real-time optimization and scalability can extend the practical applications of this study.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100170"},"PeriodicalIF":0.0,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000376/pdfft?md5=0872e46b7f3f532a51c34ca8d5e8ff41&pid=1-s2.0-S2772275924000376-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141067753","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}

引用次数: 0

Magnetic molecularly imprinted polymers are used to selectively extract cephalosporins from milk samples and analyze by LC-MS/MS 利用磁性分子印迹聚合物从牛奶样品中选择性提取头孢菌素，并通过 LC-MS/MS 进行分析

Measurement: Food Pub Date : 2024-05-02 DOI: 10.1016/j.meafoo.2024.100169

Xing Xu, Yan Zhang, Ping Shu

{"title":"Magnetic molecularly imprinted polymers are used to selectively extract cephalosporins from milk samples and analyze by LC-MS/MS","authors":"Xing Xu, Yan Zhang, Ping Shu","doi":"10.1016/j.meafoo.2024.100169","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100169","url":null,"abstract":"<div><p>Cephalosporins were extracted from milk samples by using magnetic molecularly imprinted polymers (MMIP). To characterize the physical properties of MMIP, an experiment was conducted involving both static and dynamic adsorption. Samples were analyzed with LC-MS/MS to identify cephalosporin residues. The quantitative technique employed was the use of an isotope as an internal standard. Analysis was conducted using an Ascentis C<sub>8</sub> column with a mobile phase consisting of a 0.1 % aqueous solution of formic acid and acetonitrile. The determination coefficients varied between 0.9945 and 0.9995, as indicated by the linear equations. Cephalosporins exhibited a diverse spectrum of recovery rates, varying between 80.7 % and 118.3 %, accompanied by a range of relative standard deviations spanning from 3.8 % to 13.5 %. The detection limits for 9 kinds of cephalosporins in milk samples varied from 1 μg kg<sup>−1</sup> to 20 μg kg<sup>−1</sup>, while the quantification limits ranged from 3 μg kg<sup>−1</sup> to 60 μg kg<sup>−1</sup>. The successful implementation of the validated technique has been applied to detect 9 different kinds of cephalosporins in real milk products.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100169"},"PeriodicalIF":0.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000364/pdfft?md5=9155a7470ccf43dff72d2f2b0ba5c388&pid=1-s2.0-S2772275924000364-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140894721","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}

引用次数: 0

Wheat bread partially replaced with fermented cowpea flour: optimizing the formulation and storage study at 25 °C 用发酵豇豆粉部分替代小麦面包：优化配方和 25 °C 储藏研究

Measurement: Food Pub Date : 2024-04-29 DOI: 10.1016/j.meafoo.2024.100168

Snehasis Chakraborty, Namita Singh

{"title":"Wheat bread partially replaced with fermented cowpea flour: optimizing the formulation and storage study at 25 °C","authors":"Snehasis Chakraborty, Namita Singh","doi":"10.1016/j.meafoo.2024.100168","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100168","url":null,"abstract":"<div><p>Incorporating legume flours, like fermented cowpea flour (FCF), into wheat bread presents an opportunity to enhance protein intake. Fermenting cowpea flour through solid-state methods led to 79 % decrease in phytate levels, a 46 % reduction in tannins, and a 160 % increase in free amino acids. This study further aimed to optimize wheat bread by substituting wheat flour with FCF using a <span>d</span>-optimal mixture design. Varied proportions of wheat flour (66.3–93.7 %), FCF (5–30 %), xanthan gum (0.5–3 %), and lecithin (0.3–1 %) were tested to assess bread qualities such as hardness, color changes in crust and crumb, and specific loaf volume. A special cubic model was fitted to each response. The optimized blend comprised 75.2 % wheat flour, 22.9 % FCF, 1.6 % xanthan gum, and 0.3 % lecithin, scoring a desirability value of 0.63. The corresponding bread crumb hardness was 1981.3 N, and the loaf volume was 1.84 cm<sup>3</sup>/g. Shelf-life evaluation at 25 °C revealed microbial stability (aerobic mesophile count < 5 log<sub>10</sub> cfu/g) of 6 days, with a decline in overall acceptability (9-point scale) ratings from 7.1 to 5.3 after this period. Over time, the bread's crumb experienced increased hardness and retrogradation enthalpy while moisture migration from crumb to crust was observed.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100168"},"PeriodicalIF":0.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000352/pdfft?md5=e7d15717b7174f1ed8b62b33d2c3e9c2&pid=1-s2.0-S2772275924000352-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140823324","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}

引用次数: 0