Food Chemistry: X最新文献_第9页

Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species 五种常见葫芦科植物种子油的化学成分和挥发性特征比较研究

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-04 DOI: 10.1016/j.fochx.2024.101816

Pengfei Han , Jiawei Cheng , Jingyi Wang , Jingren He , Rui Zhang , Muci Wu , Yin Xiong

{"title":"Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species","authors":"Pengfei Han , Jiawei Cheng , Jingyi Wang , Jingren He , Rui Zhang , Muci Wu , Yin Xiong","doi":"10.1016/j.fochx.2024.101816","DOIUrl":"10.1016/j.fochx.2024.101816","url":null,"abstract":"<div><p>The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101816"},"PeriodicalIF":6.5,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007041/pdfft?md5=7459b918d0f3299f588141a59762ccd8&pid=1-s2.0-S2590157524007041-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization 创新技术集成：用于直链淀粉含量和质量表征的电子舌、近红外谷物测试仪和机器视觉方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-04 DOI: 10.1016/j.fochx.2024.101805

Ufaq Fayaz , Syed Zameer Hussain , Bazila Naseer , Gopinath Bej , Abhra Pal , Subrata Sarkar , Nazrana Rafique Wani , Khalid Mushtaq , Salwee Yasmin , B.S. Dhekale , Rishi Richa , Sobiya Manzoor

{"title":"Innovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization","authors":"Ufaq Fayaz , Syed Zameer Hussain , Bazila Naseer , Gopinath Bej , Abhra Pal , Subrata Sarkar , Nazrana Rafique Wani , Khalid Mushtaq , Salwee Yasmin , B.S. Dhekale , Rishi Richa , Sobiya Manzoor","doi":"10.1016/j.fochx.2024.101805","DOIUrl":"10.1016/j.fochx.2024.101805","url":null,"abstract":"<div><p><em>E</em>-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. <em>IRCTN-312</em> showed highest amylose content of 20.74 % and 20.70 % using iodometric method and NIR tester, which was validated by the highest norm value of 34.158 by <em>E</em>-tongue. From these results, genotypes such as <em>GSR-43, GS-103, GSR-23B, GSR-60, SR-4, GSR-46, Koshihikari, GSR-64, GSR-32, GSR-49, GSR-4, GSR-42, GS-459, SKUA-494 and SKUA-540</em> were classified as low amylose and <em>C-3, K-332, M4–22 and IRCTN-312</em> were classified as intermediate amylose in the present study. Lowest percentage of damaged grains and chalk ratio was found in <em>GSR-23B. SKUA-494</em> recorded highest L/W ratio using both the systems. Highest head rice yield and elongation ratio was found in <em>GSR-23B</em> and <em>SKUA-494</em> genotypes respectively. Highest lightness (L*) value was recorded for <em>Koshihikari</em> genotype.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101805"},"PeriodicalIF":6.5,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259015752400693X/pdfft?md5=d6055bde5d665beac38b57a152f937f1&pid=1-s2.0-S259015752400693X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild) 揭开营养面纱：三个藜麦品种的蛋白质质量和抗营养因子综合分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101814

Maria Lilibeth Manzanilla-Valdez , Christine Boesch , Caroline Orfila , Sarita Montaño , Alan-Javier Hernández-Álvarez

{"title":"Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)","authors":"Maria Lilibeth Manzanilla-Valdez , Christine Boesch , Caroline Orfila , Sarita Montaño , Alan-Javier Hernández-Álvarez","doi":"10.1016/j.fochx.2024.101814","DOIUrl":"10.1016/j.fochx.2024.101814","url":null,"abstract":"<div><p>Quinoa (<em>Chenopodium quinoa</em>) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27–96.82 g/100 g), and trypsin inhibitors (0.35–0.46 TUI/100 g). All three varieties showed similar <em>in vitro</em> protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101814"},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007028/pdfft?md5=f07b080bb9123dfe5186f95f9e5cb3f3&pid=1-s2.0-S2590157524007028-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis 通过代谢组学和相关性分析了解设施环境和室外种植樱桃（Prunus avium L.）的风味差异

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101802

Wenjun Zhang , Dongzi Zhu , Jiangsheng Mao , Hongxia Du , Hongwei Qin , Jiawei Wang , Chao Zhu , Mengmeng Yan , Bo Bai

{"title":"Insight into flavor difference of cherry (Prunus avium L.) grown in facility environment and outdoors through metabolomics and correlation analysis","authors":"Wenjun Zhang , Dongzi Zhu , Jiangsheng Mao , Hongxia Du , Hongwei Qin , Jiawei Wang , Chao Zhu , Mengmeng Yan , Bo Bai","doi":"10.1016/j.fochx.2024.101802","DOIUrl":"10.1016/j.fochx.2024.101802","url":null,"abstract":"<div><p>The flavor profiles of cherries cultivated in greenhouse and those grown in open fields show significant variations, however, the underlying flavor-contributing factors remain unidentified. Hence, a joint investigation with widely targeted metabolomics analysis, volatile fingerprint analysis, and descriptive sensory analysis for the Russia 8 and Tieton cherry cultivars was conducted using UPLC-MS/MS and GC × GC-TOFMS to clarify the flavor differences of open-air and greenhouse-grown cherries. The study found that open-air cultivation could lead to the accumulation of non-volatile flavor substances and prompted appearance of higher acidity, astringency, plum-like flavor, and fresh herb notes; most of differential metabolites were significantly positively correlated with astringency, plum-like flavor and bitterness. Through correlation analysis and path analysis, potential flavor components and key important pathways contributing to flavor disparities were provided, and light intensity, soil moisture content, temperature and humidity were inferred as the main factors affecting the flavor profiles of open-air and greenhouse-grown cherries.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101802"},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006904/pdfft?md5=c4249d5b65ce25eaa27b18097d02bdad&pid=1-s2.0-S2590157524006904-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts 用绿茶提取物增强植物基肉类类似物的乳化、质地、流变和感官特性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101807

Jong Hyeon Han, Dong Hyun Keum, Vahinika Kothuri, Yea-Ji Kim, Hyuk Cheol Kwon, Do Hyun Kim, Hyun Su Jung, Sung Gu Han

{"title":"Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts","authors":"Jong Hyeon Han, Dong Hyun Keum, Vahinika Kothuri, Yea-Ji Kim, Hyuk Cheol Kwon, Do Hyun Kim, Hyun Su Jung, Sung Gu Han","doi":"10.1016/j.fochx.2024.101807","DOIUrl":"10.1016/j.fochx.2024.101807","url":null,"abstract":"<div><p>Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-based patties (PP) and the mechanisms affecting taste and texture. Green tea was extracted with water (GWE) or 70 % ethanol (GEE). GEE contained higher tannin and lower L-theanine levels than GWE. Both GWE and GEE reduced protein deterioration and lipid oxidation in PP throughout the 28-day storage period. PP with 1.0 % GEE (PP-GEE1.0) showed improved emulsion stability and texture due to non-covalent interactions including hydrophobic interaction and hydrogen bonds, and increased β-sheet structures between tannin and pea protein. PP-GEE1.0 also had superior sensory characteristics due to an optimal balance of L-theanine and tannin. Overall, the incorporation of GE, particularly GEE significantly improved physicochemical properties, sensory quality, and storage stability of PP.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101807"},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006953/pdfft?md5=3804fc8941ce8ba370387f1d28ac92e4&pid=1-s2.0-S2590157524006953-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nectarine core-derived magnetite biochar for ultrasound-assisted preconcentration of polycyclic aromatic hydrocarbons (PAHs) in tomato paste: A cost-effective and sustainable approach 用于超声辅助预浓缩番茄酱中多环芳烃 (PAHs) 的油桃核衍生磁铁矿生物炭：具有成本效益的可持续方法

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101810

Ali Azari , Hossein Kamani , Maryam Sarkhosh , Neda Vatankhah , Mahmood Yousefi , Hadi Mahmoudi-Moghaddam , Seyed Ali Razavinasab , Mahmood Reza Masoudi , Reza Sadeghi , Nafiseh Sharifi , Kamyar Yaghmaeain

{"title":"Nectarine core-derived magnetite biochar for ultrasound-assisted preconcentration of polycyclic aromatic hydrocarbons (PAHs) in tomato paste: A cost-effective and sustainable approach","authors":"Ali Azari , Hossein Kamani , Maryam Sarkhosh , Neda Vatankhah , Mahmood Yousefi , Hadi Mahmoudi-Moghaddam , Seyed Ali Razavinasab , Mahmood Reza Masoudi , Reza Sadeghi , Nafiseh Sharifi , Kamyar Yaghmaeain","doi":"10.1016/j.fochx.2024.101810","DOIUrl":"10.1016/j.fochx.2024.101810","url":null,"abstract":"<div><p>A novel ultrasound-assisted magnetic solid-phase extraction coupled with gas chromatography–mass spectrometry (US-MSPE-GC/MS) was developed to detect trace amounts of polycyclic aromatic hydrocarbons (PAHs) in tomato paste, using a magnetic biochar adsorbent derived from nectarine cores. The highest extraction recovery was attained under 10 mg adsorbent mass, 30 min extraction time, 9 % (<em>w</em>/<em>v</em>) sodium chloride, and elution with 200 μL of dichloromethane. Under optimum conditions, the method demonstrated excellent linearity (R<sup>2</sup> > 0.992) across a wide concentration range (0.01-100 ng g<sup>−1</sup>) with high sensitivity (LODs: 0.028-0.053 ng g<sup>−1</sup>, LOQs: 0.094-0.176 ng g<sup>−1</sup>) and good repeatability (RSDs <5.96 %). The application of the US-MSPE-GC/MS method was tested on four brands of real tomato paste and no PAHs were detected in unspiked samples, indicating no background contamination. This method showed high relative recoveries 88.03-98.52 %) and good reproducibility (<9.19 %.) at two concentration levels, confirming its effectiveness for PAH analysis in real samples.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101810"},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006989/pdfft?md5=86aa949bde4e4f38ccaa441ca16165e3&pid=1-s2.0-S2590157524006989-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions 不同稀释未成熟猕猴桃中酚类化合物及其生物功能的比较分析

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101815

Wen Deng , Qian-Ni Yang , Hong-Yan Liu , Yu Xia , Huiling Yan , Jing-Wei Huang , Yi-Chen Hu , Liang Zou , Ren-You Gan , Ding-Tao Wu

{"title":"Comparative analysis of phenolic compounds in different thinned unripe kiwifruits and their biological functions","authors":"Wen Deng , Qian-Ni Yang , Hong-Yan Liu , Yu Xia , Huiling Yan , Jing-Wei Huang , Yi-Chen Hu , Liang Zou , Ren-You Gan , Ding-Tao Wu","doi":"10.1016/j.fochx.2024.101815","DOIUrl":"10.1016/j.fochx.2024.101815","url":null,"abstract":"<div><p>Thinned unripe kiwifruits (TUK) are considered the major agro by-products in kiwifruit production. To promote their potential applications, polyphenols and biological effects of unripe fruits from nine commercial kiwifruit cultivars were compared. Our findings showed that TUK were rich in bioactive polyphenols, which varied greatly by different cultivars. Indeed, catechin, epicatechin, procyanidin PB1, procyanidin B2, protocatechuic acid, neochlorogenic acid, and gallic acid were measured as the major phenolic components in most TUK, with the highest levels observed in ‘Hongao’ and ‘Cuiyu’ cultivars. Furthermore, TUK exerted strong <em>in vitro</em> antioxidant capacities, inhibitory effects on digestive enzymes, and anti-inflammatory activities. Particularly, their stronger antioxidant effects and inhibitory effects on digestive enzymes were probably attributed to their higher contents of phenolic compounds, especially procyanidin B2. Collectively, our findings reveal that TUK are potential resources of valuable polyphenols, which can be exploited as natural antioxidants and natural inhibitors of α-glucosidase and α-amylase.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101815"},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S259015752400703X/pdfft?md5=d7db81e22208a017f63af94292df24cd&pid=1-s2.0-S259015752400703X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism 紫外线-C 辐射和 L-半胱氨酸联合处理通过调节活性氧代谢改善可食用兰州百合球茎的采后品质和挥发性化合物含量

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-03 DOI: 10.1016/j.fochx.2024.101813

Le Cheng , Mingfang Zhang , Haoyue Bai , Fengping Yang , Xiuhai Zhang , Difeng Ren , Yunpeng Du

{"title":"Combined ultraviolet-C radiation and L-cysteine treatment improves the post-harvest quality and volatile compounds of edible Lanzhou lily bulbs (Lilium davidii var. unicolor) by regulating reactive oxygen species metabolism","authors":"Le Cheng , Mingfang Zhang , Haoyue Bai , Fengping Yang , Xiuhai Zhang , Difeng Ren , Yunpeng Du","doi":"10.1016/j.fochx.2024.101813","DOIUrl":"10.1016/j.fochx.2024.101813","url":null,"abstract":"<div><p>Lanzhou lily bulbs (<em>Lilium davidii</em> var. <em>unicolor</em>) are Chinese traditional edible fruits; however, industrial benefits are limited owing to ineffective post-harvest preservation technology. This study investigated the effect of 4.5 kJ/m<sup>2</sup> ultraviolet (UV)-C radiation and 2.0 g/L L-cysteine (L-cys) treatment on storage quality and reactive oxygen species (ROS) metabolism in lily bulbs. The combined UV-C/L-cys treatment inhibited the increase in decay rate, weight loss, ∆E<sup>⁎</sup> and reducing sugar content; delayed the decrease of firmness and starch content; retained aromatic volatile compounds; and reduced pungent compounds. UV-C/L-cys treatment reduced H<sub>2</sub>O<sub>2</sub> content, O<sub>2</sub><sup>·−</sup> production rate, lipoxygenase activity and malondialdehyde content by maintaining high ROS-scavenging enzymes (superoxide dismutase and catalase) activities and substances (total phenolic and ascorbic acid) levels, thereby protecting mitochondrial structure. Mantel test indicated that post-harvest quality and volatile compounds were closely related to ROS metabolism. Hence, UV-C/L-cys treatment can efficiently delay lily bulb senescence by reducing ROS accumulation during storage.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101813"},"PeriodicalIF":6.5,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007016/pdfft?md5=6059f09b9c63dfde77b8e54e4990c818&pid=1-s2.0-S2590157524007016-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142163089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes 将柠檬汁预处理作为保持不同大小熟马铃薯片的质量和改善其口感的一种策略

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101800

Alsadig Yahya , Abdeen Elkhedir , Mamoun A. Homaida , Yassin Haran , Ikhlas Galal-Eldin , Yassin Taha , Ezzalden Saleh

{"title":"Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes","authors":"Alsadig Yahya , Abdeen Elkhedir , Mamoun A. Homaida , Yassin Haran , Ikhlas Galal-Eldin , Yassin Taha , Ezzalden Saleh","doi":"10.1016/j.fochx.2024.101800","DOIUrl":"10.1016/j.fochx.2024.101800","url":null,"abstract":"<div><p>Potatoes are an important food crop worldwide and are rich in essential nutrients. However, cooking can reduce their nutritional value and alter their texture. This study aimed to investigate the impact of pretreating potato slices with lemon juice. The slices were immersed in 5% lemon juice solution for 3 h, rinsed with distilled water for another 3 h, then cooked at 100°C for 20 min. Findings revealed that lemon juice pretreatment (LJP) notably improved the texture, mouthfeel, and overall acceptability of the cooked potato slices of different sizes (CPS-Ds). Additionally, LJP significantly increased vitamin C and total phenolic contents, slightly decreased pH levels, and preserved the desired color of CPS-Ds. Consumer sensory evaluations also indicated a positive response to LJP samples, suggesting its potential application in the food industry. The study confirmed that LJP is an effective, sustainable, consumer-friendly, and cost-efficient technique for improving the quality of cooked potato slices.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101800"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006886/pdfft?md5=acd44ebe70c51915359a067a66575760&pid=1-s2.0-S2590157524006886-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration 傅立叶变换近红外光谱与机器学习相结合，用于快速检测陈皮的掺假情况并预测掺假浓度

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-09-02 DOI: 10.1016/j.fochx.2024.101798

Ying Chen , Si Li , Jia Jia , Chuanduo Sun , Enzhong Cui , Yunyan Xu , Fangchao Shi , Anfu Tang

{"title":"FT-NIR combined with machine learning was used to rapidly detect the adulteration of pericarpium citri reticulatae (chenpi) and predict the adulteration concentration","authors":"Ying Chen , Si Li , Jia Jia , Chuanduo Sun , Enzhong Cui , Yunyan Xu , Fangchao Shi , Anfu Tang","doi":"10.1016/j.fochx.2024.101798","DOIUrl":"10.1016/j.fochx.2024.101798","url":null,"abstract":"<div><p>Pericarpium citri reticulatae (PCR) has been used as a food and spice for many years and is known for its rich nutritional content and unique aroma. However, price increases are often accompanied by adulteration. In this study, two kinds of adulterants (Orange peel-OP and Mandarin Rind-MR) were identified by chromaticity analysis, FT-NIR and machine learning algorithm, and the doping concentration was predicted quantitatively. The results show that colorimetric analysis cannot completely differentiate between PCR and adulterants. Using spectral preprocessing combined with machine learning algorithms, PCR and two adulterants were successfully distinguished, with classification accuracy reaching 99.30 % and 98.64 % respectively. After selecting characteristic wavelengths, the R<sup>2</sup><sub>P</sub> of the adulterated quantitative model is greater than 0.99. Generally, this study proposes to use FT-NIR to study the adulteration of PCR for the first time, which fills the technical gap in the adulteration research of PCR, and provides an important method to solve the increasingly serious adulteration problem of PCR.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101798"},"PeriodicalIF":6.5,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006862/pdfft?md5=820df0d8c0de1a4e3c1e9186b9f064bf&pid=1-s2.0-S2590157524006862-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142148914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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