Measurement: Food最新文献

{"title":"Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: Temperature correlations for microwave and conventional thermal processing","authors":"Tiago Augusto Bulhões Bezerra Cavalcante ,&nbsp;Carmen Cecília Tadini ,&nbsp;Jorge Andrey Wilhelms Gut","doi":"10.1016/j.meafoo.2025.100231","DOIUrl":"10.1016/j.meafoo.2025.100231","url":null,"abstract":"<div><div>Continuous flow microwave heating is an alternative technology to conventional heat exchangers in the thermal processing of liquid foods. This technology enables rapid volumetric heating while preserving product quality; however, achieving homogeneous heating is challenging. The design and analysis of microwave systems require multiphysics simulation techniques to simultaneously model fluid flow, heat transfer and electromagnetic field propagation. Since accurate simulations depend on reliable food property characterization, thermophysical, rheological, electrical, and dielectric properties of mango (Palmer variety) pulp and nectar were measured to provide temperature correlations applicable to modeling microwave thermal processing, as well as conventional heating, pulsed electric field treatment, and ohmic heating applications. Mango pulp and nectar were produced from fresh fruits and characterized by pH, acidity, total solids, soluble solids and ash content. Density was measured by pycnometry (25 - 80 °C), thermal conductivity (35 - 75 °C) was determined by the concentric cylinders method, electrical conductivity (20 - 80 °C), was obtained with a conductivity meter and heat capacity (5 - 90 °C) was assessed by DSC - differential scanning calorimetry. Polynomial correlations for temperature were adjusted. Rheological properties were evaluated using a parallel plate system for mango pulp and a coaxial cylindrical system for mango nectar. Both samples exhibited pseudoplastic behavior, which was modeled using the power law model, with temperature dependence described by Arrhenius equation (20 - 80 °C). The main contribution of this study is the characterization of the dielectric properties (relative electrical permittivity and loss factor) using an open-ended coaxial-line technique over a frequency range of 200 - 3000 MHz and a temperature range of 20 - 120 °C. Temperature correlations were adjusted for dielectric properties and penetration depth at the commercial frequencies of 915 and 2450 MHz. Relative permittivity showed a linear decrease with temperature, attributed to water polarization. The loss factor showed contributions from both ionic conduction and dipole rotation mechanisms to microwave heating. Penetration depth was greater at 915 MHz (20 - 73 mm) than at 2450 MHz (10 - 25 mm); however, at 915 MHz, it decreased with increasing temperature, which may lead to non-uniform heating.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100231"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321617","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":"Optimization of process parameters for the formation of lutein extract loaded nanoemulsions","authors":"Anuradha Saini ,&nbsp;Parmjit Singh Panesar","doi":"10.1016/j.meafoo.2025.100239","DOIUrl":"10.1016/j.meafoo.2025.100239","url":null,"abstract":"<div><div>The aim of the study is to identify the optimized process parameters that result in the smallest droplet size of lutein extract loaded nanoemulsions. Nanoemulsions formation was influenced by the type of oil used, corn oil enabled the formation of smallest average droplets (diameter ≈120 nm), while olive, cinnamon, and flaxseed oils were less effective. Surfactant type (Tween 80/Tween 60/Tween 20) and surfactant-to-oil ratio (1:10 to 2:1) also played a critical role, with Tween 80 proving most effective, yielding droplet size around 106 nm. The optimized nanoemulsion formulation, prepared via ultrasonication, consisted of 2 % (w/w) oil phase with 10 mg lutein extract, 2 % (w/w) Tween 80, and 97 % (w/w) aqueous phase, processed at 30 °C for 35 min. These findings offer a practical framework for developing efficient lutein extract loaded nanoemulsions based delivery systems for use in food and beverage applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100239"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614556","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":"Nutritional profile and bioactive contents of Englerophytum magalismontanum fruits from Botswana","authors":"Kaone Kgotla Mokwena ,&nbsp;Geremew Bultosa ,&nbsp;Eyassu Seifu ,&nbsp;John Gwamba ,&nbsp;Thabo Khumoetsile","doi":"10.1016/j.meafoo.2025.100232","DOIUrl":"10.1016/j.meafoo.2025.100232","url":null,"abstract":"<div><div>Among underutilized indigenous wild fruits, <em>Englerophytum magalismontanum</em> (Sond.) has the potential for nutritional improvement and economic development of arid and semi-arid regions. In view of this, <em>E. magalismontanum</em> fruits pulp collected from Kanye and Molepolole, Botswana was evaluated. Survey conducted to document on the traditional knowledge of <em>E. magalismontanum</em> fruits showed that the respondents were aware on fruits use for human consumption, jam, alcoholic and non-alcoholic beverage making. The proximate, mineral and vitamin C contents determined by Association of Official Analytical Chemists (AOAC) methods showed no significant difference (<em>p</em> &gt; 0.05) except for moisture and fat. The moisture content was 66.2 % for Molepolole and 70.6 % for Kanye and after drying (60 °C) reduced to 14.2 % and 16.2 %, respectively. The percentage ash, fiber, protein, fat, available carbohydrate (CHO) and vitamin C (mg/100 mL) contents were ranged 2.1–2.4, 4.9–5.2, 1.4–2.2, 2.0–3.5, 70.1–74.6, and 7.0–7.3, respectively and energy content was 17.7 kcal/100 g. Phytochemical tests showed presence of flavonoids, tannins, steroids, terpenoids and cardiac glycosides, and absence of alkaloids and saponins. The total phenolics and flavonoids contents determined using Folin-Ciocalteu and aluminium chloride methods showed significant variations (<em>p</em> &lt; 0.05) because of bioactive compounds biosynthesis variability with different environments. Variations in the mineral contents were insignificant (<em>p</em> &gt; 0.05) except for manganese and copper. The calcium, magnesium, phosphorus, manganese, iron, zinc, and copper contents (mg/100 g, db) were ranged 177.7–207.5, 105.6–112.9, 68.9–69.4, 5.1–9.9, 10.3–15.0, 4.2–4.7 and 0.5–1.1, respectively. The study showed the fruit bears a significant content of CHO, fiber, vitamin C, phenolics and minerals to support nutrition and for functional foods development. The <em>E. magalismontanum</em> fruits can be exploited for health benefits which can illuminate acceptability of wild fruits to ultimately motivate conservation. For future research, functional foods development using fruits, assays on bioavailability and antioxidants activities are recommended.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100232"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335736","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":"Evaluation of nutritional and economic impact of food waste in a school canteen","authors":"Mari Abreu ,&nbsp;José Carvalho ,&nbsp;Carla Gonçalves","doi":"10.1016/j.meafoo.2025.100234","DOIUrl":"10.1016/j.meafoo.2025.100234","url":null,"abstract":"<div><div>This study aimed to quantify food waste in a school canteen and evaluate its nutritional and economic impacts. Data were collected over 10 non-consecutive days during lunch in a school canteen where surpluses and leftovers were weighed. The leftovers were separated in soup and main plate components using the selective aggregate weighing method. Nutritional losses were estimated using the Portuguese Table of Food Composition, and economic losses were estimated using the prices of white-label products from a national hypermarket chain. The study evaluated 1412 meals, of which 389 were distributed to preschool children and 1023 to basic-education children. Children in basic-education were found to waste more food, with the “soup” (42.9 ± 22.1 %) and the \"conduit and garnish\" (39.1 ± 17.3 %) being the most discarded items. In preschool, the most wasted items were “salad/vegetables” with an average of 66.1 ± 28.7 % and \"conduit and garnish\" with 25.1 ± 16.9 %. Nutritionally, approximately 211 kcal, 10.3 g of fat, 15.8 g of carbohydrates, 13.1 g of protein and 1.6 g of fiber were wasted per person per day (soup and main plate). In economic terms, these losses amounted to around 0.02±0.01 euros/day for soup and 44.65±24.52 euros/day for main plate. The findings and results of this research highlight the need to improve the school canteen food services and educate the school community on the importance of eating school lunches and reducing food waste.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100234"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480259","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":"Optical gas sensors in smart food bio-packaging: Innovation for monitoring the product freshness and safety","authors":"Sarah Siciliano,&nbsp;Catia Giovanna Lopresto,&nbsp;Domenico Luca Carnì,&nbsp;Francesco Lamonaca","doi":"10.1016/j.meafoo.2025.100245","DOIUrl":"10.1016/j.meafoo.2025.100245","url":null,"abstract":"<div><div>This paper will review food packaging gas sensors, emphasising their pivotal role in preventing food spoilage by detecting carbon dioxide, ammonia and other gases. When present above the levels established by national regulations, these gases are clear indicators of food spoilage, making sensors that detect them a fundamental tool for intelligent food packaging. As the demand for healthy, affordable, fast, and fresh foods continues to rise, the role of sensors in food packaging becomes increasingly crucial. Thus, sensors are crucial in early spoilage detection, preventing potential health risks and economic losses. Among the various types of sensors available, colourimetric sensors have been the most investigated. These sensors offer a straightforward yet effective method to monitor food quality, triggering visible colour changes in response to the presence of specific gases, providing a clear indication of food spoilage and instilling confidence in the safety of the food supply.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100245"},"PeriodicalIF":3.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144831001","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":"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":"2025-06-01","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}

{"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":"2025-06-01","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":"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":"2025-06-01","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}