Journal of Food Composition and Analysis最新文献_第6页

Composition of raw and roasted runner, Spanish and Valencia market type peanuts 西班牙和巴伦西亚市场上未加工和烘烤的匍匐茎花生的成分组成

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI: 10.1016/j.jfca.2024.106908

L.K. Dexter-Boone , L.L. Dean , K.W. Hendrix , H. Zheng

{"title":"Composition of raw and roasted runner, Spanish and Valencia market type peanuts","authors":"L.K. Dexter-Boone , L.L. Dean , K.W. Hendrix , H. Zheng","doi":"10.1016/j.jfca.2024.106908","DOIUrl":"10.1016/j.jfca.2024.106908","url":null,"abstract":"<div><div>Spanish, Valencia, and runner are three peanut market-types which have distinct physical and chemical profiles that can affect flavor and industry uses. Market-type and roast treatment (raw/roasted) were evaluated for physical and chemical differences between raw (skin removed) and dry roasted seeds. Samples were analyzed for seed weight, moisture content, water activity, total oil, fatty acid profiles, tocopherols, protein, sugars, and free amino acids. Runner-types had the largest seed weight relative to Spanish and Valencia seeds. Roasting significantly affected moisture content and water activity. Total oil ranged from 49.66 % to 55.63 % with the runner samples having the highest content. Oleic, palmitic, and linoleic fatty acids were the most abundant in the samples and significantly differed between market-types with ranges between 54.74 % and 82.65 %, 5.82–9.04 %, and 2.63–3.06 % respectively. Samples were discriminated by market-type for alpha, beta, and gamma tocopherols. The Valencia-types were highest in protein. Sucrose was the major sugar quantified, but market-type and roasting had no effect on the content. Glucose and fructose levels significantly decreased after roasting. Several free amino acids were differentiated by market-type, but glutamic acid and phenylalanine were the most abundant in all the samples. Roasting demonstrated a significant effect on several free amino acids.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106908"},"PeriodicalIF":4.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of an analytical fluorescence method for quantifying β-glucan content from mushroom extracts; utilizing curcumin as a green chemical fluorophore 利用姜黄素作为绿色化学荧光团，开发定量蘑菇提取物中 β-葡聚糖含量的荧光分析方法

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI: 10.1016/j.jfca.2024.106896

Pwint Phyu Theint , Niramol Sakkayawong , Siriwit Buajarern , Jirada Singkhonrat

{"title":"Development of an analytical fluorescence method for quantifying β-glucan content from mushroom extracts; utilizing curcumin as a green chemical fluorophore","authors":"Pwint Phyu Theint , Niramol Sakkayawong , Siriwit Buajarern , Jirada Singkhonrat","doi":"10.1016/j.jfca.2024.106896","DOIUrl":"10.1016/j.jfca.2024.106896","url":null,"abstract":"<div><div>In this study, a <em>β</em>-glucan quantification method from mushrooms based on the fluorescence enhancement of interaction with curcumin was developed. Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) was used to confirm the interaction. Key factors, including pH, temperature, effect of salt, wavelength, and fluorophore ratio were optimized. The method was validated with curcumin concentrations of 4 ppm and 10 ppm to label <em>β</em>-glucan for the determination of extracted <em>β</em>-glucan ranges of 1–20 ppm and 20–60 ppm showing good accuracy (93.0–107.0 %) and precision (RSD < 2.0 %). The method performed linear response R<sup>2</sup> values of 0.9989 and 0.9968, the limit of detection (LOD) of 0.28 and 0.92 ppm, and limit of quantification (LOQ) of 1.52 and 5.06 ppm for 4 and 10 ppm curcumin concentration, respectively. At last, the results of the analysis of <em>β</em>-glucan in commercial <em>Lentinula edodes</em> and <em>Lentinus squarrosulus</em> were relatively comparable with common dye methods.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106896"},"PeriodicalIF":4.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A transfer learning method for near infrared models of potato starch content and traceability from different origins 不同产地马铃薯淀粉含量和可追溯性近红外模型的迁移学习方法

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI: 10.1016/j.jfca.2024.106909

Yi Wang, Yingchao Xu, Xiangyou Wang, Hailong Wang, Shuwei Liu, Shengfa Chen

{"title":"A transfer learning method for near infrared models of potato starch content and traceability from different origins","authors":"Yi Wang, Yingchao Xu, Xiangyou Wang, Hailong Wang, Shuwei Liu, Shengfa Chen","doi":"10.1016/j.jfca.2024.106909","DOIUrl":"10.1016/j.jfca.2024.106909","url":null,"abstract":"<div><div>The robustness of near-infrared (NIR) models in detecting agricultural product quality is challenged by the differences in statistical conditions such as territory, variety, and collection time, and geographical differences in sample sources. This study aimed to use global and local migration models to improve the generalization ability of prediction models of potato starch content from different sources. The results showed that both models could eliminate the influence of samples from different sources on the model performance; the transfer component analysis (TCA)-based model was superior to the global model. The correlation coefficient (R<sub>P</sub>), root-mean-square error of prediction (RMSEP), and relative percent deviation (RPD) of the prediction model of starch content in the target domain of Whale Optimization Algorithm (WOA)–Radial Basis Function (RBF) based on the TCA method reached 0.931, 0.763 %, and 2.740, respectively. After the second model transfer, the model still had an extremely reliable performance (RPD = 2.050 > 2). The precision and accuracy of the WOA–RBF traceability model reached 91.25 % and 95 %, respectively. This study provided a feasible solution to the problem of poor generalization ability of a single-source model and proposed an effective, stable, and universal method for nondestructive testing of potato traceability.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106909"},"PeriodicalIF":4.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Rapid detection of oil content in Camellia oleifera kernels based on hyperspectral imaging and machine learning 基于高光谱成像和机器学习的油茶果仁含油量快速检测技术

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI: 10.1016/j.jfca.2024.106899

Huiqi Zhong , Jingyu Chai , Chunlian Yu , Kailiang Wang , Kunxi Wang , Ping Lin

{"title":"Rapid detection of oil content in Camellia oleifera kernels based on hyperspectral imaging and machine learning","authors":"Huiqi Zhong , Jingyu Chai , Chunlian Yu , Kailiang Wang , Kunxi Wang , Ping Lin","doi":"10.1016/j.jfca.2024.106899","DOIUrl":"10.1016/j.jfca.2024.106899","url":null,"abstract":"<div><div>The oil content (OC) of kernels is one of the primary targets in the breeding of <em>Camellia oleifera.</em> However, the OC determination is labor-consuming and time-costing using traditional methods. In this study, a rapid and efficient OC detecting method was developed based on hyperspectral imaging (HSI). The OCs of 220 <em>C. oleifera</em> clones were first determined using the Soxtec extraction method and hyperspectral images of all samples were obtained. Five spectral preprocessing methods and two dimensionality reduction methods was performed to eliminate hyperspectral noise. Based on the preprocessed spectral and OC data, OC predictive models were developed. The optimal OC prediction model was developed based on the characteristic wavelengths selected by competitive adaptive reweighted sampling from the preprocessed data by Savitzky–Golay smoothing and the first derivative method. The determination coefficient of this model was 0.9383, with a root mean squared error prediction of 1.7921 % and residual predictive deviation of 4.0271. The further validation of this model by the other samples demonstrated it’s robustness and accuracy. The results reveal the potential of HSI in the rapid OC detection in <em>C. oleifera.</em> This will provide reference and guidance for the phenotype collection of <em>C. oleifera</em>.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106899"},"PeriodicalIF":4.0,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142553362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research progress on detection methods for food allergens 食品过敏原检测方法的研究进展

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI: 10.1016/j.jfca.2024.106906

Yunzhe Zhang , Shuai Lei , Wanshuang Zou , Linling Wang , Jingqi Yan , Xin Zhang , Wei Zhang , Qian Yang

引用次数: 0

Testing the potential of Surface-Enhanced Raman Spectroscopy for varietal and growing system discrimination of frozen berry fruits 测试表面增强拉曼光谱在冷冻浆果的品种和种植系统鉴别方面的潜力

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-28 DOI: 10.1016/j.jfca.2024.106898

Csilla Molnár , Ariana Raluca Hategan , Dana Alina Magdas

引用次数: 0

Accurate and fast identification of transgenic soybean plants by boosting methods with a handheld miniature spectrometer 利用手持式微型光谱仪的增强方法准确快速地识别转基因大豆植株

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-26 DOI: 10.1016/j.jfca.2024.106873

Yancong Zhang , Long Miao , Yuan Rao , Xiaobo Wang , Jiajia Li , Xiaodan Zhang , Youhui Deng , Lijing Tu , Xiu Jin

{"title":"Accurate and fast identification of transgenic soybean plants by boosting methods with a handheld miniature spectrometer","authors":"Yancong Zhang , Long Miao , Yuan Rao , Xiaobo Wang , Jiajia Li , Xiaodan Zhang , Youhui Deng , Lijing Tu , Xiu Jin","doi":"10.1016/j.jfca.2024.106873","DOIUrl":"10.1016/j.jfca.2024.106873","url":null,"abstract":"<div><div>Rapid and economical classification of transgenic soybean and non-transgenic soybean is highly important for food processing and handling. This paper developed an efficient and low-cost identification method for different categories of soybeans on the basis of a handheld miniature near-infrared spectrometer. The dataset consists of transgenic modified and non-transgenic soybeans from soybean breeders, and different pretreatment methods and classifiers are used to establish models. The identification model with the best performance is selected for the boosting models. After the data are compared by different pretreatment methods and classifiers, SG+SNV is the best, and the performance of the model constructed by the gradient lifting tree is optimized. The accuracy is 98.03 % and the F1 score is 96.74 %. The results show that the near-infrared spectrum can be used to collect the all-band spectrum of soybean, and the model can be used to classify the soybean category accurately, and quickly via a handheld miniature spectrometer.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106873"},"PeriodicalIF":4.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel method for the simultaneous determination of flavonoids in Pteridium aquilinum via SPE combined with UPLC-DAD via QAMS 通过QAMS采用SPE结合UPLC-DAD同时测定紫檀中黄酮类化合物的新方法

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-26 DOI: 10.1016/j.jfca.2024.106881

Jingwen Hao , Xuanxuan Fan , Naidong Chen , Ying Wang , Jun Xiao , Manman Zhang

{"title":"A novel method for the simultaneous determination of flavonoids in Pteridium aquilinum via SPE combined with UPLC-DAD via QAMS","authors":"Jingwen Hao , Xuanxuan Fan , Naidong Chen , Ying Wang , Jun Xiao , Manman Zhang","doi":"10.1016/j.jfca.2024.106881","DOIUrl":"10.1016/j.jfca.2024.106881","url":null,"abstract":"<div><div>A novel analytical method based on ultra-performance liquid chromatography-diode array detector (UPLC-DAD), solid-phase extraction (SPE), and quantitative analysis of multiple components by single marker (QAMS) was developed for the first simultaneous determination of 8 flavonoids in <em>Pteridium aquilinum</em>. The combination of QAMS and SPE demonstrated the convenient and economic advantages of the QAMS method while also exhibiting straightforward and cost-efficient advantages in terms of both the time and solvent usage of the SPE. The contents of the 8 flavonoids in <em>P. aquilinum</em> ranged from 0.59 to 697.08 μg/g. There were no substantial differences in the quantification when comparing the QAMS method and the external standard method (ESM). The standard deviations (SDs, %) obtained by QAMS and ESM were all less than 5 %. SPE increased the concentration of flavonoids by 4.18–18.9 times. The limits of detection (LODs) and quantification (LOQs) were in the ranges of 0.01–0.15 and 0.06–0.33 ng/g, respectively. Method validation revealed the linearity of the calibration curves (R<sup>2</sup> ≥ 0.9989), with recoveries between 97.02 % and 105 %, and the relative standard deviations (RSD) were all lower than 5 %. In addition, rhoifolin (4), apigenin (6), and amentoflavone (8) were first reported in <em>P. aquilinum</em>. The results suggested that this method was simple, reliable, and feasible for determining the flavonoids in <em>P. aquilinum</em> samples and could be further applied to various foods and herbal medicine samples.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106881"},"PeriodicalIF":4.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142537410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A special “Golden Flower” fungus with yellow cleistothecium: Its impact on the flavor of golden flower loose tea produced from summer-autumn tea 带有黄色块根的特殊 "金花 "真菌：它对夏秋茶制作的金花散茶风味的影响

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-25 DOI: 10.1016/j.jfca.2024.106903

Shiyu Guo , Yiqiao Zhao , Lisha Ran , Yilong Li , Zhonghua Liu , Kunbo Wang , Taolin Chen , Jianan Huang , Mingzhi Zhu

{"title":"A special “Golden Flower” fungus with yellow cleistothecium: Its impact on the flavor of golden flower loose tea produced from summer-autumn tea","authors":"Shiyu Guo , Yiqiao Zhao , Lisha Ran , Yilong Li , Zhonghua Liu , Kunbo Wang , Taolin Chen , Jianan Huang , Mingzhi Zhu","doi":"10.1016/j.jfca.2024.106903","DOIUrl":"10.1016/j.jfca.2024.106903","url":null,"abstract":"<div><div>Summer-autumn tea leaves are abundant, yet their utilization remains low. Our study enhances the quality and flavor of Golden Flower loose tea (GFLT) from fresh summer-autumn tea leaves by using a special “Golden Flower” fungus (strain ACF-2). The strain ACF-2, identified as <em>Aspergillus cristatus</em> with yellow cleistothecium and isolated from Fu Brick Tea, was characterized by colony morphology, microstructural analyses, and phylogenetic examination using a 3-gene dataset (<em>BenA</em>, <em>CaM</em>, <em>RPB2</em>). Inoculation of raw dark tea products with <em>A. cristatus</em> led to a significant increase in tea water extract and a reduction in tea polyphenols, soluble sugars, flavonoids, and total amino acids, thereby enhancing the quality and flavor of GFLT. HS-SPME-GC-MS analysis of GFLT aroma revealed that <em>A. cristatus</em> substantially improved the tea’s aroma profile. 9 volatile compounds—(<em>Z</em>)-jasmone I, <em>β</em>-cyclocitral, linalool oxide I, linalool, hexanal, 1-octen-3-ol, (<em>Z</em>)-citral, citral, and methyl salicylate, were found to be significantly elevated in GFLT compared to the controls. Our findings provide both theoretical and practical insights into optimizing the utilization of summer-autumn tea leaves, identifying the “Golden Flower” fungus, and understanding its impact on GFLT quality. In summary, fermenting <em>A. cristatus</em> to produce GFLT may be a new channel to utilize summer-autumn tea.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106903"},"PeriodicalIF":4.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China 中国北方养殖扇贝营养成分和口感特征的季节性和品种间差异

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-10-25 DOI: 10.1016/j.jfca.2024.106839

Yichen Lin , Jixing Peng , Shichang Geng , Xinnan Zhao , Dongru Song , Zhijun Tan

{"title":"Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China","authors":"Yichen Lin , Jixing Peng , Shichang Geng , Xinnan Zhao , Dongru Song , Zhijun Tan","doi":"10.1016/j.jfca.2024.106839","DOIUrl":"10.1016/j.jfca.2024.106839","url":null,"abstract":"<div><div>Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (<em>Chlamys farreri</em> and <em>Patinopecten yessoensis</em>) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and water-soluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, <em>C. farreri</em> exhibited higher protein proportion and vitamin B<sub>5</sub> content, while <em>P. yessoensis</em> exhibited more fat and essential amino acids. Flavor indexes suggested that <em>P. yessoensis</em> was more delicious than <em>C. farreri</em> in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and <em>P. yessoensis</em> scored higher than <em>C.farreri</em> in terms of nutrition and taste.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106839"},"PeriodicalIF":4.0,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0