Measurement: Food最新文献

{"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":"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":"2024-12-01","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":"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":"2024-12-01","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":"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":"2024-12-01","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":"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":"A review on extraction, functionality and application of chia seeds as a storehouse of bioactive components","authors":"Venu Agurla ,&nbsp;Maanas Sharma ,&nbsp;Prashant Anil Pawase ,&nbsp;Rafeeya Shams ,&nbsp;Om Sunil Ingale ,&nbsp;Kshirod Kumar Dash","doi":"10.1016/j.meafoo.2024.100185","DOIUrl":"10.1016/j.meafoo.2024.100185","url":null,"abstract":"<div><p>The extraction of bioactive components from different food sources can greatly improve the production of fortified food items and improve the nutritional profile of commonly consumed foods. Antioxidants play a pivotal role in protecting the body by scavenging free radicals, a critical process in reducing the risk of diseases associated with reactive oxygen species (ROS). This review explores different ways to extract antioxidants from chia seeds and tries to find the best one. In addition to cutting-edge procedures like pressurized liquid extraction, supercritical fluid extraction, microwave-enhanced extraction, and ultrasound-assisted extraction, traditional solvent extraction techniques including infusion, decoction, percolation, and Soxhlet extraction are also discussed. The review also looks at the variables like temperature, pressure, type of solvent, and radiation that affect the parameters of the extraction process and efficiency of antioxidants. The present review also provides valuable insights for researchers seeking to understand the most efficient method of antioxidant extraction from chia seeds, with the potential to ameliorate the qualities and quantitively of antioxidants for future utilisation in fortified foods and cosmetics.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100185"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000522/pdfft?md5=dfe70e49f7ab1e83287adf361db97e32&pid=1-s2.0-S2772275924000522-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141716438","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":"2024-09-01","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":"The fluorescence of MM1, leptosperin in Australian and New Zealand Manuka Honeys","authors":"Peter Brooks ,&nbsp;Asmaa Boufridi ,&nbsp;Georgia Moore ,&nbsp;Linda Pappalardo","doi":"10.1016/j.meafoo.2024.100192","DOIUrl":"10.1016/j.meafoo.2024.100192","url":null,"abstract":"<div><p>The Manuka Marker 1 fluorescence of Australian and New Zealand Manuka honeys at _ex270-_em365 nm correlates to their leptosperin content. Non-Manuka honey varieties did not fluoresce at these wavelengths.</p><p>A strong correlation R² = 0.96 was found between the fluorescence response and leptosperin content by HPLC of Manuka honeys. The highest concentrations of leptosperin were observed in Australian Manuka honey with a maximum value of 2031 mg/kg in comparison to New Zealand Manuka honey 729 mg/kg. In this study, no correlation was observed between leptosperin and methylglyoxal content.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"15 ","pages":"Article 100192"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000595/pdfft?md5=ff1cf14cf755e530e4cd4566e0ab6385&pid=1-s2.0-S2772275924000595-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141998592","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}