Journal of Food Science最新文献_第5页

Acceptable daily intake of aspartame aggravates enteritis pathology and systemic inflammation in colitis mouse model. 可接受的阿斯巴甜日摄入量会加重结肠炎小鼠模型的肠炎病理和全身炎症。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-30 DOI: 10.1111/1750-3841.17505

Mengdan Zhong, Lifang Li, Wenhui Liu, Wenzhi Wen, Luheng Ma, Xiaobao Jin, Guoying Li, Junhua Yang

{"title":"Acceptable daily intake of aspartame aggravates enteritis pathology and systemic inflammation in colitis mouse model.","authors":"Mengdan Zhong, Lifang Li, Wenhui Liu, Wenzhi Wen, Luheng Ma, Xiaobao Jin, Guoying Li, Junhua Yang","doi":"10.1111/1750-3841.17505","DOIUrl":"https://doi.org/10.1111/1750-3841.17505","url":null,"abstract":"In this study, a dextran sodium sulfate-induced ulcerative colitis model in C57BL/6 mice was used to explore the effect of acceptable daily intake (ADI) of aspartame on inflammation in colonic tissues. The effects of aspartame on the inflammatory state of the colon in mice were comprehensively evaluated by comparing the body weight, colon length/colon length index, splenic index, disease activity index (DAI) score, histological activity index (HAI) score, the expression levels of tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, claudin-3, and occludin, the infiltration characteristics of macrophage and neutrophil and the composition of the gut microbiota in the control group, aspartame group, ulcerative colitis model group, and aspartame + ulcerative colitis group. We demonstrated that, in a mouse model of dextran sulfate-induced ulcerative colitis, ADI of aspartame caused a significant decrease in body weight, colon length/colon length index, DAI scores, and expression levels of the proteins claudin-3 and occludin. Moreover, ADI of aspartame caused an increase in the splenic index, HAI scores, the levels of proinflammatory factors TNF-α, IL-1β, and IL-6 both in intestinal tissue and serum and infiltration of macrophages and neutrophils in colon tissues. These results showed that ADI of aspartame promoted intestinal pathology and systemic inflammation in a mouse model of colitis.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142542369","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

Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines. 探索田间可用水量 (AWC) 与基酒非典型老化 (ATA) 发展之间的关系。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-29 DOI: 10.1111/1750-3841.17500

Simone Delaiti, Tiziana Nardin, Tomas Roman, Nicola Cappello, Roberto Larcher, Stefano Pedò

{"title":"Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines.","authors":"Simone Delaiti, Tiziana Nardin, Tomas Roman, Nicola Cappello, Roberto Larcher, Stefano Pedò","doi":"10.1111/1750-3841.17500","DOIUrl":"https://doi.org/10.1111/1750-3841.17500","url":null,"abstract":"Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is 2-aminoacetophenone (AAP). Early detection of ATA before the second fermentation in sparkling wines (SWs) is crucial for producing high-quality products. Climate change-induced droughts significantly impact agriculture, including grape farming, particularly in vineyards with shallow soils and reduced available water capacity (AWC). This study examined the relationship between AWC and ATA in base wines (BWs) intended for SW production. Ten vineyards were classified into three AWC categories (low, medium, and high). Hydric stress levels were monitored over two growing seasons to explore their effects on vegeto-productive behavior and AAP development. During the first vintage, drought conditions led to potentially ATA-tainted BWs across all AWC classes. The impact varied with AWC, with low-AWC vineyards experiencing higher stress and producing BWs with elevated AAP levels and vegeto-productive imbalance. In contrast, the following season had unusual rainfall, resulting in some potentially ATA-affected BWs, but no significant differences in AAP content or vegeto-productive balance among the AWC classes were observed. In conclusion, grapevines on low-AWC soils are at a higher risk of producing faulty BWs, particularly in dry vintages.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520543","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

Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study. 不同条件下无花果浸渍对葡萄酒醋理化和感官属性的影响：综合表征研究

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-29 DOI: 10.1111/1750-3841.17485

Maria Del Pilar Segura-Borrego, Pilar Ramírez, Rocío Ríos-Reina, Maria Lourdes Morales, Raquel María Callejón, Juan Manuel León Gutiérrez

{"title":"Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study.","authors":"Maria Del Pilar Segura-Borrego, Pilar Ramírez, Rocío Ríos-Reina, Maria Lourdes Morales, Raquel María Callejón, Juan Manuel León Gutiérrez","doi":"10.1111/1750-3841.17485","DOIUrl":"https://doi.org/10.1111/1750-3841.17485","url":null,"abstract":"In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of some volatile compounds, mainly terpenes and ketones, such as (Z)-p-mentha-2,8-dien-1-ol, or β-damascenone. Therefore, maceration increased the organoleptic complexity, which could enhance the acceptability of consumers towards these products. PRACTICAL APPLICATION: This research studied how wine vinegars macerated with figs affect in different ways their taste, smell, and chemical properties. Thus, the results showed that these wine vinegars made with fig maceration by using different amounts and types of figs, as well as the type of vinegar used, changed their characteristics, making them smell and taste fruitier and more pleasant. This could be useful for making better-tasting and more appealing vinegars for consumers who enjoy unique and enhanced flavors in their food.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520544","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 review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism. 肉类中的味觉活性化合物综述：识别、影响因素和味觉传导机制。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-29 DOI: 10.1111/1750-3841.17480

Zerui You, Yilin Bai, Dongdong Bo, Yuqing Feng, Jiameng Shen, Yuanyuan Wang, Jing Li, Yueyu Bai

{"title":"A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism.","authors":"Zerui You, Yilin Bai, Dongdong Bo, Yuqing Feng, Jiameng Shen, Yuanyuan Wang, Jing Li, Yueyu Bai","doi":"10.1111/1750-3841.17480","DOIUrl":"https://doi.org/10.1111/1750-3841.17480","url":null,"abstract":"Poultry and livestock meat are important parts of the human diet. As living standards have improved, food taste has become a major influence on consumer quality assessment and meat purchasing choices. There is increasing research interest in meat taste and meat taste-active compounds, which include free amino acids, flavor nucleotides, taste-active peptides, organic acids, soluble sugars, and inorganic ions. Taste component research is also an important part of sensory science. A deeper understanding of the meat taste perception mechanism and interactions among different taste compounds will promote the development of meat science and sensory evaluation. This article reviews the main taste compounds in meat, factors influencing their concentrations, and the identification and measurement of taste-active compounds, as well as summarizing the mechanisms of taste sensing and perception. Finally, the future of scientific taste component evaluation is discussed. This review provides a theoretical basis for research on meat taste and an important reference for the development of the meat industry.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520541","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

Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities. 测量宠物食品的适口性：感官成分、评估、挑战和机遇。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-29 DOI: 10.1111/1750-3841.17511

Natalia Calderón, Brittany L White, Han-Seok Seo

{"title":"Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities.","authors":"Natalia Calderón, Brittany L White, Han-Seok Seo","doi":"10.1111/1750-3841.17511","DOIUrl":"https://doi.org/10.1111/1750-3841.17511","url":null,"abstract":"The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one-bowl or two-bowl tests. Academic researchers and professionals in the pet food industry have explored other methods, including the cognitive palatability assessment protocols and the ranking test, to evaluate more than two samples. A variety of approaches and perspectives were also utilized to predict palatability and key sensory attributes of pet foods, including descriptive sensory analysis by human-trained panelists and pet food caregivers' perceptions of pet food. This review article examined a range of testing methods for evaluating the palatability of pet foods, specifically targeting products for dogs and/or cats. It outlined the advantages and disadvantages of each method. Additionally, the review provided in-depth insights into the key sensory attributes of pet foods and the methodologies for assessing palatability. It also explored pets' behavioral responses and facial expressions in relation to different pet foods. Furthermore, this review discussed current challenges and future opportunities in pet food development, including the use of instrumental analyses and artificial intelligence-based approaches.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520545","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

Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties. 用其他盐混合物替代 NaCl 对肌纤维蛋白质的影响：强调蛋白质结构、凝胶形成和咀嚼特性。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-29 DOI: 10.1111/1750-3841.17503

Haibo Shi, Yongjie Li, Jiabao Zheng, Xianqi Yao, Wei Wang, Igor Tomasevic, Weizheng Sun

{"title":"Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties.","authors":"Haibo Shi, Yongjie Li, Jiabao Zheng, Xianqi Yao, Wei Wang, Igor Tomasevic, Weizheng Sun","doi":"10.1111/1750-3841.17503","DOIUrl":"https://doi.org/10.1111/1750-3841.17503","url":null,"abstract":"The protein structure, gel changes, and chewing properties of low-sodium myofibrillar protein (MP) prepared by compound chloride salts (KCl/MgCl2, KCl/CaCl2, and KCl/MgCl2/CaCl2) and different substitution degrees (10%, 25%, and 40%) at same ionic strength (0.6 M) were investigated. The results revealed that the low-sodium MP gels containing CaCl2 manifested more liquid loss and less moisture content accompanied by obvious morphological shrinkage, while KCl/MgCl2 contributed to the gel juiciness. At high substitution degree of 40%, KCl/CaCl2 substitution rendered the gel with dense structure and highest strength, but worse water retention capacity. Using other compound chloride salts influenced the chewing efficiency, and CaCl2 substitution made the gel relatively hard to chew. The inhomogeneous structure accompanied by cluster blocks in KCl/CaCl2-substituted MP gel accelerated the overall fracture rate. During heating process, more proteins in CaCl2-substituted MP did not participate in gel formation, intervening the final gel properties. The chloride salt mixtures containing MgCl2, rather than CaCl2, avoided or alleviated the liquid loss and shrinkage of low-sodium MP gel within the substitution degree of 10%-40%, and substitution degree not exceeding 25% was more reasonable for the controlled qualities.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520542","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

Brassica rapa L. (Tibetan Turnip) polysaccharide improves the immune function and regulates intestinal microbiota in immunosuppressive mice. 西藏萝卜多糖能改善免疫抑制小鼠的免疫功能并调节肠道微生物群。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-25 DOI: 10.1111/1750-3841.17419

Yan Zhang, Qirui Xu, Yong Liu, Ying Liu, Jie Luo, Jia Liu, Siyu Yu

{"title":"Brassica rapa L. (Tibetan Turnip) polysaccharide improves the immune function and regulates intestinal microbiota in immunosuppressive mice.","authors":"Yan Zhang, Qirui Xu, Yong Liu, Ying Liu, Jie Luo, Jia Liu, Siyu Yu","doi":"10.1111/1750-3841.17419","DOIUrl":"https://doi.org/10.1111/1750-3841.17419","url":null,"abstract":"In this paper, active polysaccharides were extracted from Brassica rapa L. polysaccharide (BRP), and structural characterization was preliminarily investigated. Its immunomodulatory activity and molecular biological mechanisms in cyclophosphamide-induced immunosuppressed mice were also explored, as well as its effects on intestinal microbiota. Results indicate that BRP is an acidic heteropolysaccharide with the main components of Ara, GalA, and GlcA and has α- and β-glycosidic linkages with pyranose bonds. The results of the study showed that BRP could effectively improve the thymus and spleen indices and repair Cy-induced immune tissue damage in immunosuppressed mice. Meanwhile, BRP increased the immune cell activity and antioxidant levels in mice. In addition, BRP increased the secretion of cytokines (IL-1β, IL-6, IL-10, and TNF-α) and immunoglobulins (IgA, IgG) in mouse serum. It also regulates the relative expression of genes related to the TLR4/NF-κB signaling pathways as well as regulates the diversity and composition of mouse intestinal microbiota. In conclusion, BRP was able to regulated the immune function in immunosuppressed mice, providing a theoretical basis for the development of immunomodulators.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491578","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

Comparative study on the difference of saponins and nutrients in Panax notoginseng powder dried by new rapid drying technique and traditional hot air. 新型快速干燥技术与传统热风干燥三七粉中皂甙和营养成分差异的比较研究

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-25 DOI: 10.1111/1750-3841.17424

Jing Zeng, YiFan Cheng, RuiQi Pu, YiFei Ning, Min Liu, Ji Ma, Xiu Ming Cui

{"title":"Comparative study on the difference of saponins and nutrients in Panax notoginseng powder dried by new rapid drying technique and traditional hot air.","authors":"Jing Zeng, YiFan Cheng, RuiQi Pu, YiFei Ning, Min Liu, Ji Ma, Xiu Ming Cui","doi":"10.1111/1750-3841.17424","DOIUrl":"https://doi.org/10.1111/1750-3841.17424","url":null,"abstract":"Panax notoginseng (Burk.) F. H. Chen (PN), commonly known as PN, is a nutritious natural food with a long history of consumption and has traditionally been used for dietary purposes in the form of dried processed products. Currently, developed a dry processing at short time and room temperature (DRST), which is characterized by high efficiency and low cost. However, there are few studies on the impact of DSRT. In this study, the effects of conventional hot air drying (DHA) and the innovative drying technology DSRT on the key components of PN were evaluated for the first time. The results showed that DRST could obtain processed PN products with smaller particle sizes and that DRST-treated PN could increase the content of five saponins by 1.38% for Ginsenoside Rg1, 0.1% for Ginsenoside Re, 0.83% for Ginsenoside Rb1, 0.16% for Ginsenoside Rd, and 0.36% for PN saponin R1, relative to the content of five saponins that could be increased by conventional DHA. The metabolome results yielded a total of 1401 metabolites identified and analyzed, and 201 metabolites showed significant differences between the two techniques, which were expressed as amino acids, flavonoids, and other nutrient-active components. The results of this study indicate that the PN products produced by DRST technology have higher nutritional quality compared to traditional processing. This study provides support in the processing of PN and the development of PN products.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491596","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

UPLC/HR-ESI-MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti-inflammatory, and anti-arthritic effects. 用 UPLC/HR-ESI-MS/MS 和 GC/MS 分析枇杷果实的抗氧化、抗炎和抗关节炎作用。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-25 DOI: 10.1111/1750-3841.17468

Dina Atef Waly, Aisha Hussein Abou Zeid, Reda Sayed Mohammed, Sherifa Fahmy Moustafa, Ali Mahmoud El-Halawany, Kawkab A Ahmed, Amany Ameen Sleem, El-Sayeda Ahmed El-Kashoury

{"title":"UPLC/HR-ESI-MS/MS and GC/MS profiling of Eriobotrya japonica L. fruit in correlation to its antioxidant, anti-inflammatory, and anti-arthritic effects.","authors":"Dina Atef Waly, Aisha Hussein Abou Zeid, Reda Sayed Mohammed, Sherifa Fahmy Moustafa, Ali Mahmoud El-Halawany, Kawkab A Ahmed, Amany Ameen Sleem, El-Sayeda Ahmed El-Kashoury","doi":"10.1111/1750-3841.17468","DOIUrl":"https://doi.org/10.1111/1750-3841.17468","url":null,"abstract":"Eriobotrya japonica Lindl. (Loquat) fruit is a subtropical edible fruit originally from China. It grows well in Egypt, but it is not widely known. In the current study, the fruit was extracted with 80% ethanol to get the total ethanol extract (TEE). A part of which was fractionated by dichloromethane to yield polar and nonpolar fractions (PF and NPF). The antioxidant and anti-inflammatory activities of the TEE were in vitro evaluated. The complete Freund's adjuvant (CFA) arthritis model was used to explore the in vivo biological assessment of the anti-arthritic properties in vivo of the TEE, PF, and NPF of the fruit. Additionally, the inspected limbs detached from all animals were subjected to histological inspection. Moreover, GC/MS analysis of the unsaponifiable (USF) and saponifiable (SF) fractions of the NPF was performed. Furthermore, 64 metabolites from various chemical classes were identified using UHPLC/HR-MS/MS analysis of the TEE of the fruit in both positive and negative ionization modes. The positive ionization mode of loquat fruit allowed for the first time the detection of two kinds of lyso-glycerophospholipids (Lyso-GPLs): lyso-glycerophosphoethanolamines (Lyso-PtdEtn) and lyso-glycerophosphocholines (Lyso-PtdCho). The fruit extracts exhibited a notable in vivo anti-arthritic activity by decreasing paw thickness in the treated rats and adjusting the inflammatory mediators. The TEE showed the highest anti-arthritic activity, followed by the PF that showed an observed activity, while the NPF exhibited the lowest activity. Histopathological findings showed a marked improvement in the arthritic condition of the excised limbs. Thus, E. japonica fruit may be considered as a promising natural antioxidant and anti-arthritic agent.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491683","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

Estimation of the soluble solid content of citrus based on the fractional-order derivative and optimal band combination algorithm. 基于分数阶导数和最优波段组合算法的柑橘可溶性固体含量估算。

IF 3.2 2区农林科学

Journal of Food Science Pub Date : 2024-10-25 DOI: 10.1111/1750-3841.17427

Shiqing Dou, Yuanxiang Deng, Wenjie Zhang, Jichi Yan, Zhengmin Mei, Minglan Li

{"title":"Estimation of the soluble solid content of citrus based on the fractional-order derivative and optimal band combination algorithm.","authors":"Shiqing Dou, Yuanxiang Deng, Wenjie Zhang, Jichi Yan, Zhengmin Mei, Minglan Li","doi":"10.1111/1750-3841.17427","DOIUrl":"https://doi.org/10.1111/1750-3841.17427","url":null,"abstract":"The soluble solid content (SSC) is a primary characteristic index for evaluating the internal quality of citrus fruits. The development of rapid and nondestructive SSC detection techniques can help address the current issues of postharvest quality grading in China's citrus industry. In this study, a total of 261 experimental samples, including 70 Murcott, 91 Clementine, and 100 Navel orange, were divided into prediction and validation sets in a 7:3 ratio. After obtaining the reflection spectra and SSCs, SNV-FOD (Standard Normal Variate-Fractional-Order Derivative) was used to process the spectra, and the optimal band combination algorithm was introduced to select SSC-sensitive bands. Then, the obtained optimal dual-band combination was input into eight regression models for comparison, and the best performing models stacked ensemble models was selected. Finally, the H-ELR (HyperOpt-optimized ensemble learning regression) model, optimized using a Bayesian function, was applied for the effective estimation of SSC for three common citrus varieties in Guangxi, Murcott, Clementine, and Navel oranges. The results show that (1) the SNV-FOD preprocessing method proposed in this study improved the correlation coefficient with the SSC from 0.546 to 0.836 compared to that of the original spectrum, (2) the optimal dual-band combination (969 and 1069 nm) constructed by integrating the differential index and 1.2-order derivative yielded the most accurate results (RPD = 2.13), and (3) the H-ELR model, based on HyperOpt optimization, achieved good estimated performance (RPD = 2.46). PRACTICAL APPLICATION: This research contributes to the development of practical SSC prediction instruments with excellent universality and ease of application.","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491600","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