Measurement: Food最新文献

{"title":"Effect of temperature on dynamic and steady-state shear rheological properties of Jambolan (Syzygium cumini) pulp","authors":"Bianca S. da Costa ,&nbsp;Thiago S. Leite ,&nbsp;Marcelo Cristianini ,&nbsp;Flávio L. Schimdt","doi":"10.1016/j.meafoo.2024.100156","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100156","url":null,"abstract":"<div><p>Jambolan is an exotic fruit rich in phenolic compounds with many health benefits. The study of fruit's rheological properties plays key roles in its industrial processing and obtainment of products. The present work evaluated the time-dependent and steady-state shear rheological properties of Jambolan pulp at several temperatures. The Jambolan pulp presented thixotropy as a time-dependent property and also showed shear thinning behaviour with yield stress in the steady shear measurements. The Figoni-Shoemaker and Hershel-Buckley models adequately described both the product rheological phenomena. During the oscillatory analysis, the pulp showed some viscoelastic properties, increasing when the oscillatory frequency (ω) increased. All previous parameters also verified the impact of the temperature. The increment in temperature resulted in a reduction in consistency levels. In the temperature range studied, the viscoelastic solid component presented higher values than the viscous component. The thixotropic phenomenon and the presence of the yield stress can be related to this. Viscoelastic moduli decreased with the increase in temperature. When relevant, the Arrhenius’ Activation Energy of some model parameters were calculated. The data obtained are applicable for future studies, to improve industrial process design, and to evaluate food properties.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100156"},"PeriodicalIF":0.0,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000236/pdfft?md5=ffdee7f539dad6cac0e12fd2683c6b19&pid=1-s2.0-S2772275924000236-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140195941","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":"Analytical study to measure the variability in quality factors attenuating the export of Kinnow/Mandarin fruit","authors":"Muhammad Mushtaq Ahmad ,&nbsp;Tahir Mahmood Qureshi ,&nbsp;Muhammad Zia ,&nbsp;Maham Mushtaq ,&nbsp;Muhammad Waheed Iqbal ,&nbsp;Ilaria Cacciotti ,&nbsp;Tuba Esatbeyoglu ,&nbsp;Sameh A. Korma","doi":"10.1016/j.meafoo.2024.100155","DOIUrl":"10.1016/j.meafoo.2024.100155","url":null,"abstract":"<div><p>The Kinnow (a King–Willow leaf mandarin hybrid) fruit is highly cultivated and produced in Pakistan. The Kinnow fruits collected from different orchard categories in three Tehsils, i.e., Sargodha, Kot Momin and Bhalwal of Sargodha District, from three plant elevations (top, center and bottom), were analyzed for physical (weight, size, uniformity in color, shape, citrus canker, rind blemishes, firmness, peel thickness, peel percentage and seed rate), chemical (total soluble solids, ascorbic acid contents and juice recovery) and sensory characteristics, as well as phytochemical evaluations. The weight of Kinnow fruit collected from the top of the plant in the orchard of Bhalwal ranged from 148.22 to 160.31 gs, whereas in Kot Momin it ranged from 149.62 to 170.96 gs. The highest percentage of fruits having orange color was present in Kot Momin (55–71 %), followed by Bhalwal (54–63 %) and Sargodha (51–54 %) areas. The fruits collected from Kot Momin showed the highest total soluble solids, i.e. 13.64–14.21 °Brix. Kinnow fruits collected from the orchards of Kot Momin Tehsil at the top level presented the highest ascorbic acid contents (38.43–48.25 mg/100 mL), followed by Bhalwal (29.73–40.38 mg/100 mL) and the least were found in Sargodha (21.63–28.58 mg/100 mL). In addition, the radical scavenging activity of fruit juices collected from the orchards of Kot Momin and Bhalwal was high. The results of all the attributes of each evaluation confirmed the wide range of differences between orchard location areas as well as fruit location on the plant. Such kind of conditions may lead to the attenuation of the exportable quality of Kinnow fruits. Due to these conditions, most of the fruits collected from the orchards of Sargodha were not considered as of export quality compared to fruits collected from Kot Momin and Bhalwal.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100155"},"PeriodicalIF":0.0,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000224/pdfft?md5=c9f6cada97052caf1c2ea04563b982e1&pid=1-s2.0-S2772275924000224-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140283579","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":"Review of the influence of hot air frying on food quality","authors":"José A. Téllez-Morales ,&nbsp;Jesús Rodríguez-Miranda ,&nbsp;Ricardo Aguilar-Garay","doi":"10.1016/j.meafoo.2024.100153","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100153","url":null,"abstract":"<div><p>Hot air frying is a relatively new technique used to produce fried food. The aim of this review is to understand the influence of this approach on food quality. Based on the existing research in the literature, a range of findings have emerged regarding changes in textural properties and decreases in moisture content. These outcomes are associated with variations in frying time and temperature parameters. Furthermore, as the duration and temperature of the process increase, lightness decreases, and compared to the traditional frying method, foods exhibit satisfactory sensory characteristics after hot air frying. This technique offers advantages in reducing oil use and the development of relatively few acrylamides during the process. Additional studies evaluating the microstructure are necessary using other techniques, such as transmission electron microscopy and atomic force microscopy. Moreover, future research should be focused on optimizing the process and studying other foods. As a critical process in the food industry, hot air frying directly affects food quality and influences the microstructure. An inadequate frying process can result in unpleasant food for the consumer; thus, process optimization and sensory attributes of the food are addressed. This work provides essential information about advances in food quality using hot air frying.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100153"},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000200/pdfft?md5=63a63e69c0c9f1557a542dad526a4396&pid=1-s2.0-S2772275924000200-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140134715","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 polyphenols, anthocyanins and toxic elements in Açaí Juice (Euterpe oleracea Mart.): Quantification and in vivo assessment of the antioxidant capacity of clarified Açaí juice","authors":"David Silva da Costa ,&nbsp;Adriana Pavesi Arisseto Bragotto ,&nbsp;Leandro Machado de Carvalho ,&nbsp;Lílian Lund Amado ,&nbsp;Rafael Rodrigues Lima ,&nbsp;Hervé Rogez","doi":"10.1016/j.meafoo.2024.100149","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100149","url":null,"abstract":"<div><p>This study aims to measure the concentration of total polyphenols, anthocyanins and inorganic contaminants (Al, Pb and Ni) in samples of açaí juice collected in the municipalities of Pará and evaluate the in vivo antioxidant capacity of purified açaí juice. Total polyphenols and anthocyanins were determined by UV/Vis spectrophotometry, while inorganic contaminants were measured using Graphite Furnace Atomization Atomic Absorption Spectrometry (GF-AAS) and Flame Atomic Absorption Spectrometry (F-AAS) after microwave-assisted digestion. The in vivo study lasted five days and involved 16 rats divided into four groups. The antioxidant capacity was evaluated through the formation of peroxyl free radicals (ACAP) in rat liver tissue. The average concentrations (mg GAE/DE) of total phenolic compounds averaged 27.34, with individual values ranging from 13.28 to 56.58. The average concentration (mg ANTO/g) of anthocyanins was 7.6, with individual concentrations ranging from 5.52 to 9.75. Contaminant concentrations (mg/kg) ranged from 1.82 to 11.74 for Al, 0.04 to 0.53 for Pb and 0.18 to 0.78 for Ni. The levels of Pb found in the samples may represent a concern to health. Al and Pb induced oxidative stress in the liver tissue, but <em>Euterpe oleracea</em> clarified juice (EOCJ) led to significant antioxidant protection. Animals treated with the highest dose of EOCJ (2.07 g/kg body weight) experienced an approximately five-fold reduction in ACAP compared to the group exposed to the metals (Al and Pb). The findings suggest the need to monitor inorganic contaminants in açaí products as well as the potential benefits of antioxidant compounds against the liver toxicity of Al and Pb.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100149"},"PeriodicalIF":0.0,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000169/pdfft?md5=e0b201432c14575fe661c0368e1a3226&pid=1-s2.0-S2772275924000169-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140134713","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":"Optimized chitosan edible coating for guava and its characterization","authors":"Monika Singh,&nbsp;Reshma Saroj,&nbsp;Devinder Kaur","doi":"10.1016/j.meafoo.2024.100145","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100145","url":null,"abstract":"<div><p>Using the Response surface methodology (RSM), the impact of composite edible films (chitosan, tween 80) on the shelf life of guava <em>(Psidium guajava</em>) kept at temperature 20 ± 2 °C and 55 ± 2 % relative humidity (RH) was assessed. To determine the best possible combination, a total of 13 edible coating formulations including tween 80 (0–2 % w/v) and chitosan (0.5–2.5 %, w/v) were examined. Quality criteria such as physiological loss in weight, total soluble solids, ascorbic acid, antioxidant activity and titratable acidity of the edible coated guava were selected as response variables for optimization. It was shown that the concentration of chitosan and tween 80 in the formulation had the greatest impact on the response variables. The most effective edible coating for guava fruit was discovered to consist of chitosan 2.50 % and Tween 80 2 %; the predicted values of the response variables were ascorbic acid 232.79 mg/100 g, firmness 14.87 N, total soluble solids 5.07 °B, titratable acidity 5.75 %, and physiological weight loss 3.11 %. This study suggests that chitosan coating effectively prolongs the quality attributes of guava fruits after harvesting due to maintain firmness, ascorbic acid, and minimum loss in weight during storage. In conclusion, the innovative application of Response Surface Methodology (RSM) in this study has unveiled a powerful strategy for optimizing composite edible films, specifically chitosan and Tween 80, to significantly enhance the shelf life of guava fruits. Through meticulous exploration of 13 coating formulations, our findings underscore the pivotal role of chitosan and Tween 80 concentrations in influencing key quality parameters, including physiological loss in weight, total soluble solids, ascorbic acid, antioxidant activity, and titratable acidity.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100145"},"PeriodicalIF":0.0,"publicationDate":"2024-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000121/pdfft?md5=20f3d82921b3d69dd46a43f209218391&pid=1-s2.0-S2772275924000121-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140113264","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":"Effects of pretreatment and drying temperatures on physicochemical and antioxidant properties of dried duku (Lansium domesticum)","authors":"Roslan Arshad ,&nbsp;Kamarul ‘Ain Mustafa ,&nbsp;Che Abdullah Abu Bakar ,&nbsp;Abd Jamil Zakaria ,&nbsp;Noor Aida Aini Nawawi ,&nbsp;Nurul Zaizuliana Rois Anwar ,&nbsp;Wan Anwar Fahmi Wan Mohamad ,&nbsp;Wan Mohd Fadli Wan Mokhtar ,&nbsp;Ahmad Razif Abdul Rahman ,&nbsp;Somchai Jomduang","doi":"10.1016/j.meafoo.2024.100148","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100148","url":null,"abstract":"<div><p>Duku (<em>Lansium domesticum)</em> is a native of Southeast Asia. Duku is a seasonal fruit and highly deteriorated due to high moisture content of more than 80 %, thus difficult to commercialise due to the short shelf life. The transformation of fresh into dried fruit will increase the commercial values as well as be a solution to reduce fruit loss. This study was conducted to evaluate the effects of pretreatments and drying temperatures on physicochemical and antioxidant properties in dried duku fruit. The duku fruits (whole, flesh, peels and seeds) were subjected to pretreatment process with ascorbic acid solution, sodium metabisulfite solution, sodium erythorbate solution and blanching. Then, the samples were dried at 50 °C, 60 °C, 70 °C and 80 °C, respectively. Determination of total phenolic content (TPC) was carried out based on the Folin-Ciocalteau method. The antioxidant activities were evaluated using ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The pH values of all parts of duku were decreased as the drying temperature increases. Seed (pretreated with sodium metabisulfite, dried at 80 °C) showed the highest total phenolic content value with 116.84 ± 0.31 mg gallic acid equivalents per g fruit extract (GAE/g), while lowest in flesh (pretreated with ascorbic acid, dried at 50 °C). Seed (pretreated with sodium metabisulfite, dried at 50 °C) has the highest antioxidant capacity with IC₅₀ value of 41.15 µg/ml (ABTS free radical scavenging) and 121.35 µg/ml (DPPH free radical scavenging) compared to other fruit parts, pretreatments and drying temperatures. The findings of this study indicate the potential of all parts of duku fruit as a valuable source of nutrients. Information on the nutritional and antioxidant properties of this Malaysia's seasonal fruit reveals its potential to be commercialized into different food and beverage products.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100148"},"PeriodicalIF":0.0,"publicationDate":"2024-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000157/pdfft?md5=53031de36d3cb57b359996fc94deb9bd&pid=1-s2.0-S2772275924000157-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140134714","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":"Less privileged edible oil source Balanites aegyptiaca (L) Del. morphotypes and physicochemical properties","authors":"Issoufou Amadou ,&nbsp;Amadou Tidjani Ilagouma ,&nbsp;Xiang-Rong Cheng ,&nbsp;Mariama Yahaya Danjimma","doi":"10.1016/j.meafoo.2024.100147","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100147","url":null,"abstract":"<div><p>To feed up the world's growing population and adapt to the global pandemic it is necessary to explore more sites of food including the unconventional sources of food and food ingredients. The objective of this study is to evaluate the physicochemical parameters of oil from three morphotypes of <em>Balanites aegyptiaca</em> fruit obtained from the Maradi local market, Niger. These samples were used for the extraction of the oil by using two extraction methods namely mechanical and solvent (n-hexane). A one-way analysis of variance (ANOVA) was performed for each of the variables to carry out a statistical analysis of the results obtained. The parameters such as iodine index, peroxide index, acid value, saponification value, and fatty acid profile were determined using standard methods described in the literature. Relative density and moisture content were also quantified. The results revealed that the iodine index ranged between 85.78±1.12 to 98.90±1.61 gI₂/100 g oil which falls within the standard of edible oil. Moreover, the data from the peroxide index, water content, and fatty acid composition confirmed the quality of <em>B. aegyptiaca</em> oil, and it is said to have similarities with argan (<em>Argania spinosa</em> L.) oil. The results obtained for the relative density ranged between 0.84 to 0.97 and the saponification index values ​​of the samples are in the range of 170.29±17.81 to 195.47±9.02 mg KOH/g. It can be concluded that this oil conforms to the standard of edible vegetable oil and can be recommended for general consumption.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"14 ","pages":"Article 100147"},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000145/pdfft?md5=f386f5095ff10bd459f5752bb565f9f7&pid=1-s2.0-S2772275924000145-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140103571","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":"Determination of mineral elements, antioxidant activity and bio-active compounds of Allium prezewalskianum regel, an underutilized plant of Ladakh, India using ICP-AES, AAS and GC-MS","authors":"Norbu Dolma,&nbsp;Bano Shahar,&nbsp;Nirmala Chongtham","doi":"10.1016/j.meafoo.2024.100144","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100144","url":null,"abstract":"<div><p><em>Allium prezewalskianum</em> also known as wild garlic, is a wild aromatic herbaceous plant that has been used as substitute for garlic in both food and medicine for treating various remedies since traditional times. Despite the traditional importance of this plant in Ladakh, there is no report available about the nutritional and phytochemical composition of this plant till date. Keeping in view the ethanobotanical importance of this plant, present study was aimed to assess and quantify the mineral elements, bioactive compounds and the antioxidant property of aerial parts of <em>A. prezewalskianum</em>. ICP-AES, AAS and flame photometer were used to analyze the mineral profile which indicated that K (47,080 ± 250 mg/kg) has highest content followed by Ca (17,770 ± 200 mg/kg) and Fe (135 mg/kg). Total phenol (34.6 ± 0.48 mg/g) and flavonoid content (46.25 ± 0.01 mg/g) along with the antioxidant activity using DPPH (127.01 ± 0.19 µg/mL) and FRAP (43.019 ± 1.735 mg/g) assay was also evaluated that showed high phenols and antioxidant activity compared to some cultivated species like <em>A. porrum</em> and <em>A. ampeloprasum</em>. Characterization of phytochemical profile by GCMS revealed 33 compounds from which 9-octadecenoic acid (z)-, methyl ester (10.45%), Hexadecanoic acid, methyl ester (9.01%), Hexadecanoic acid, 2‑hydroxy-1-(hydroxymethyl) ethyl ester (8.96%), 3,7,11,15-tetramethylhexadec-2-en-1-ol (8.84%) and Stigmast-5-en-3-ol, (3.beta.,24 s) (5.53%) are the major compounds identified. These bioactive compounds are known to have anticancer, antioxidant, antidiabetic, anti-microbial and anti-inflammatory properties. Biochemical knowledge is essential to assess the health benefits and physiological effects of wild plants and to develop clinical studies on its mechanism of action, safety and efficacy. The findings indicated that <em>A. prezewalskianum</em> possesses health promoting minerals and are rich in phytochemicals which make it a treasured source to be utilized in food supplements, pharmaceutical and nutraceutical preparations.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100144"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277227592400011X/pdfft?md5=116aa4faa6a040b2d2780eb21ac4714f&pid=1-s2.0-S277227592400011X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140031152","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":"Modelling of millet kernel water absorption and dimensions during hydration at different temperatures using a non-destructive image analysis technique","authors":"Thota Niranjan ,&nbsp;Kadavakollu Subrahmanyam ,&nbsp;Rama Chandra Pradhan ,&nbsp;Brijesh K. Tiwari ,&nbsp;Madhuresh Dwivedi","doi":"10.1016/j.meafoo.2024.100146","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100146","url":null,"abstract":"<div><p>In the present study, image analysis was introduced to study the water absorbing expansion and water absorption kinetics of two minor millets (Barnyard and Foxtail millet) at temperatures of 30–75 °C. The water absorption and water absorbing expansion kinetics of millets during hydration were studied using six and four model equations respectively. The findings proved in the water absorption behaviour of millet kernels when the hydration temperature increased from 30 to 75 °C and the hydration time decreased with an increase in hydration temperature. It was evaluated that the six model equations can accurately describe the changes in water absorption behaviour in Barnyard and Foxtail millet after hydrating at 30, 45, 60, and 75 °C (<em>R²</em>&gt; 0.98). The Page and two-term model provided the best fit and served as an effective tool for determining the water absorption characteristics of millets. Furthermore, we found an increase in the dimensional characteristics of millet kernels, when the hydration temperature increased from 30 to 60 °C and but beyond 60 °C the dimensional characteristics of millet kernels decreased. The four models used namely Peleg, Fick's, Weibull, and Kaptso models could adequately describe the dimensional changes of hydrated millet kernels at different hydrating temperatures and times. It was noted that the Weibull and Peleg model was best fit model for foxtail and barnyard millet respectively. To anticipate the water absorption expansion of barnyard and foxtail millet, the changes in model coefficients were presented in the well-suitable linear and polynomial equations.</p></div><div><h3>Practical application</h3><p>The application of image analysis to model changes in millet kernel water absorption and dimensions during hydration at different temperatures has a wide range of practical applications. In the food processing industry, this technology can be used to optimize the cooking process for millet, ensuring that it is cooked thoroughly while maintaining its desirable texture and taste. This technology can be used to study the properties of millet and other grains, providing valuable insights into the behaviour of these materials under different conditions. It can also be used to develop new products by understanding how the physical properties of millet change during hydration.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100146"},"PeriodicalIF":0.0,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000133/pdfft?md5=0859de6df14932dfea4261cfdb3ec08a&pid=1-s2.0-S2772275924000133-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140041959","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":"Advances in therapeutic applications of fish oil: A review","authors":"Pipika Das ,&nbsp;Ananya Dutta ,&nbsp;Titli Panchali ,&nbsp;Amina Khatun ,&nbsp;Riya Kar ,&nbsp;Tridip Kumar Das ,&nbsp;Manisha Phoujdar ,&nbsp;Sudipta Chakrabarti ,&nbsp;Kuntal Ghosh ,&nbsp;Shrabani Pradhan","doi":"10.1016/j.meafoo.2024.100142","DOIUrl":"https://doi.org/10.1016/j.meafoo.2024.100142","url":null,"abstract":"<div><p>Fish oil is oil that is extracted from fish tissue and contains numerous essential fatty acids. It is considered as a functional food because of its functional component mainly polyunsaturated fatty acids, which has positive impact on human health when consumed in a sufficient quantity. Fish oil offers more benefits over the direct consumption of fish. The prevalence of non-communicable diseases has increased worldwide over the past few years. Several experimental investigations on in vivo and in vitro model proved that fish oil possess several health benefits including anti-obesity, anti-cancer, cardioprotective, anti-inflammatory, neuroprotective, hepatoprotective, and immunostimulatory properties. In this concern, fish oil has a potential therapeutic efficacy as nutraceutical agent depending on their dose and duration. Fish oil enriched with essential fatty acids can regulate various signaling pathways involving different transcriptional factors which can control many physiological functions. Therefore, this review focuses on some molecular mechanisms through which fish oil may protect from various life threatening diseases namely dyslipidemia, diabetes, cardiovascular disorder, kidney disorder, cancer and many more.</p></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"13 ","pages":"Article 100142"},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772275924000091/pdfft?md5=4830fcdedcfd9c5f6a91968a1611a80e&pid=1-s2.0-S2772275924000091-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139936096","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}