Food Research International最新文献_第9页

Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications 传统凝胶状食品中的凝胶多糖：来源、结构、胶凝机制和高级应用

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115329

Kai Fu , Hao Wang , Tiange Pan , Zhixiang Cai , Zhengcang Yang , Donghong Liu , Wenjun Wang

{"title":"Gel-forming polysaccharides of traditional gel-like foods: Sources, structure, gelling mechanism, and advanced applications","authors":"Kai Fu , Hao Wang , Tiange Pan , Zhixiang Cai , Zhengcang Yang , Donghong Liu , Wenjun Wang","doi":"10.1016/j.foodres.2024.115329","DOIUrl":"10.1016/j.foodres.2024.115329","url":null,"abstract":"<div><div>Gels are intermediates between solid and liquid with elastic and flowable characteristics whose three-dimensional networks can restrict water, air, and oil. They have extensive applications in modern times in biomedical engineering, electronics, environmental engineering, etc. However, gels have also been made as foods from ancient times for over a thousand years, such as pudding, tofu, and cheese. Among them, protein-based gel-like foods have continuously garnered significant attention and research. In contrast, some polysaccharide-based gel-like foods in southeast Asia, such as “liangfen”, “green tofu”, “ice jelly”, “tamarind jelly”, “konjac tofu”, and “black grass jelly”, have not been noticed until recent years regarding their compositions and gelling mechanisms. This review commences on six traditional gel-like foods mentioned above, which refer to six different types of plants and four kinds of gel-forming polysaccharides, including pectin, tamarind seed xyloglucan, konjac glucomannan, and <em>Mesona chinensis</em> polysaccharide. Recent progress and developments of these gel-forming polysaccharides on different gelling mechanisms are summarized. Due to differences in corresponding gel properties, these polysaccharides are applied in various fields, such as delivery systems, tissue engineering, wound dressings, and adsorbent materials. Future trends of these gels would potentially focus on manipulating the mechanical properties by modifying the flexibility of polysaccharide molecules and designing composite gels, as well as producing stimuli-responsive hydrogels and other desirable aspects to catch up with the properties of synthetic counterparts.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115329"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142706198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica 介质阻挡放电冷等离子体和乳酸盐协同灭活和抑制曼殊里卡比希菌的生物膜的协调模式的比较转录组学启示

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115323

Nan Zhao , Yuan Mei , Xinlei Hou , Menglu Yang , Huajia Li , Qi Liao , Jichun Zhao , Lihong Ge

{"title":"Comparative transcriptomic insight into orchestrating mode of dielectric barrier discharge cold plasma and lactate in synergistic inactivation and biofilm-suppression of Pichia manshurica","authors":"Nan Zhao , Yuan Mei , Xinlei Hou , Menglu Yang , Huajia Li , Qi Liao , Jichun Zhao , Lihong Ge","doi":"10.1016/j.foodres.2024.115323","DOIUrl":"10.1016/j.foodres.2024.115323","url":null,"abstract":"<div><div><em>Pichia manshurica</em> is a representative species of biofilm-forming yeasts which usually induces the spoilage of fermented food. This study aims to investigate the synergistic inactivating and anti-biofilm effect of dielectric barrier discharge cold plasma (DBD) and lactate on <em>Pichia manshurica</em> (<em>P. manshurica</em>) and the underlying mechanism by comparison of survival rate, growth curve, biofilm-forming capacity and transcriptome of <em>P. manshurica</em> treated with control (CK), lactate (LA), DBD, and combination of DBD and lactate (DBD-LA). Results showed that CK and LA hardly influenced the growth and biofilm formation of <em>P. manshurica</em>. DBD and DBD-LA reduced survival rate to 35 % and 10 % immediately after treatment, respectively. Also, with growth curve remaining plateau, DBD-LA completely inhibited the growth and biofilm formation of <em>P. manshurica</em>, while DBD moderately reduced the growth density and biofilm. Comparative transcriptomic analysis revealed that single DBD treatment intervened in the functions and pathways associated with DNA replication and cell adhesion (down-regulated expression of flocculation protein-related genes and up-regulated expression of β-1,4-D-glucan cellobiohydrolase-related genes). Lactate reinforced the inactivating and anti-biofilm effect of DBD by stimulating redox reaction and suppressing functions and pathways involving synthesis and metabolism of lipid and membrane, cation binding and organelle assembly. This study demonstrated the potential of synergistic combination of DBD and lactate in efficient control of biofilm-related spoilage of food by yeast.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115323"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Using portable visible and near-infrared spectroscopy to authenticate beef from grass, barley, and corn-fed cattle 使用便携式可见光和近红外光谱鉴定草、大麦和玉米喂养牛的牛肉品质

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115327

Sara León-Ecay , Óscar López-Campos , Ainara López-Maestresalas , Kizkitza Insausti , Bryden Schmidt , Nuria Prieto

{"title":"Using portable visible and near-infrared spectroscopy to authenticate beef from grass, barley, and corn-fed cattle","authors":"Sara León-Ecay , Óscar López-Campos , Ainara López-Maestresalas , Kizkitza Insausti , Bryden Schmidt , Nuria Prieto","doi":"10.1016/j.foodres.2024.115327","DOIUrl":"10.1016/j.foodres.2024.115327","url":null,"abstract":"<div><div>Meat product labels including information on livestock production systems are increasingly demanded, as consumers request total traceability of the products. The aim of this study was to explore the potential of visible and near-infrared spectroscopy (Vis-NIRS) to authenticate meat and fat from steers raised under different feeding systems (barley, corn, grass-fed). In total, spectra from 45 steers were collected (380–2,500 nm) on the subcutaneous fat and intact <em>longissimus thoracis</em> (LT) at 72 h postmortem and, after fabrication, on the frozen-thawed ground <em>longissimus lumborum</em> (LL). In subcutaneous fat samples, excellent results were obtained using partial least squares-discriminant analysis (PLS-DA) with the 100 % of the samples in external Test correctly classified (Vis, NIR or Vis-NIR regions); whereas linear-support vector machine (L-SVM) discriminated 75–100 % in Test (Vis-NIR range). In intact meat samples, PLS-DA segregated 100 % of the samples in Test (Vis-NIR region). A slightly lower percentage of meat samples were correctly classified by L-SVM using the NIR region (75–100 % in Train and Test). For ground meat, 100 % of correctly classified samples in Test was achieved using Vis, NIR or Vis-NIR spectral regions with PLS-DA and the Vis with L-SVM. Variable importance in projection (VIP) reported the influence of fat and meat pigments as well as fat, fatty acids, protein, and moisture absorption for the discriminant analyses. From the results obtained with the animals and diets used in this study, NIRS technology stands out as a reliable and green analytical tool to authenticate fat and meat from different livestock production systems.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115327"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Unraveling distinct potential of pea (Pisum sativum L.) fractions (legumin, vicilin and albumin) by structural and functional characterization 通过结构和功能表征揭示豌豆（Pisum sativum L.）组分（豆蛋白、vicilin 和白蛋白）的独特潜力

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115332

Assam Bin Tahir , Bo Jiang , Khubaib Ali

{"title":"Unraveling distinct potential of pea (Pisum sativum L.) fractions (legumin, vicilin and albumin) by structural and functional characterization","authors":"Assam Bin Tahir , Bo Jiang , Khubaib Ali","doi":"10.1016/j.foodres.2024.115332","DOIUrl":"10.1016/j.foodres.2024.115332","url":null,"abstract":"<div><div>Limited and unclear research exists on the individual capacity of major fractions of pea protein legumin (PL), vicilin (PV) and albumin (PA), which collectively contribute to the structural and functional properties of pea protein. Findings revealed that PV (72.26 ± 2.6 %) and PA (57.42 ± 4.1 %) displayed better solubility compared to PL. PL fraction possessed a complex three-dimensional structure, higher surface hydrophobicity (S<sub>o</sub>), and superior oil-holding-capacity (OHC) contributing to its 4-fold strength (8.58 ± 0.5 N) and structured gel formation. The smaller particle size of PA was also accountable for the comparatively weaker gels and unstable emulsions compared to PL, while PV had the least emulsifying capacity, by non-uniform droplet distribution in CLSM served as proof. PL was found to be responsible for gelation, emulsification, and foaming in pea protein due to structural factors (relative abundance of α-helix and β-sheet). While, the flexible structure of PV, absence of cysteine residues, and disulfide bridges played a role in characteristics like foaming stability. Some protein in PV gel was found loose and did not appear to participate in gelation, hence forming a significantly weaker gel than PL. Despite relatively less S<sub>o</sub> and complex structure, albumin (PA) had a smoother but weaker gel, more consistent and a smaller droplet size distribution in emulsions (compared to PV). Nonetheless, this study aims to fill a forgotten gap by providing baseline knowledge on the individual fractions of pea protein, defining their roles and paving the path for future research focusing on structural and functional properties of pea protein.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115332"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Advanced technology in fruit preservation: Effects of nanoscale charged water particles on storage quality and reactive oxygen species in blueberries 水果保鲜的先进技术：纳米级带电水颗粒对蓝莓贮藏质量和活性氧的影响

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115331

Jiannan Yang , Jianting Yin , Kai Wang , Lei Zhao , Zhibiao Yang , Yingting Cai , Jiefeng Lou , Chao Huang , Qi Shen

{"title":"Advanced technology in fruit preservation: Effects of nanoscale charged water particles on storage quality and reactive oxygen species in blueberries","authors":"Jiannan Yang , Jianting Yin , Kai Wang , Lei Zhao , Zhibiao Yang , Yingting Cai , Jiefeng Lou , Chao Huang , Qi Shen","doi":"10.1016/j.foodres.2024.115331","DOIUrl":"10.1016/j.foodres.2024.115331","url":null,"abstract":"<div><div>During the postharvest period, blueberries with a short shelf life due to microbial activity and an overload of reactive oxygen species (ROS) were still a major unresolved problem. In this study, the effect of nanoscale charged water particles (NCWP) treatment on the postharvest characteristics and ROS metabolism in blueberries (<em>Vaccinium ashei Reade</em>) were investigated. The results showed that NCWP treatment significantly inhibited microbial growth, maintained high firmness and commercial acceptability, and extended the storage period of blueberries. The nutrient of blueberries was retained and elevated after NCWP treatment, especially in the 6 d of NCWP-9 h treatment, the total phenol and anthocyanin content reached the peak at 565.1 mg/L and 5.26 mg/g, which contribute to the total antioxidant capacity of blueberries increased. SEM showed that NCWP-9 h treatment maintained the integrity of the cuticular wax of the blueberry peel, which indirectly decelerated the decline of blueberry firmness. The NCWP treatment significantly enhanced the antioxidant enzyme system of blueberry peel. On days 2, 4 and 6 after NCWP-9 h treatment, the CAT, SOD and APX activities were significantly different from the control group (<em>P</em> < 0. 05), with 585.09 ΔA/min/g, 79.34 U/g and 3.32 umol/min/g, respectively, which effectively scavenged the oxidative stress markers (H<sub>2</sub>O<sub>2</sub>, <img>O<sub>2</sub><sup>−</sup>) accumulated in the blueberry peels, and slowed down the aging and deteriorated of the blueberry process. This finding demonstrates that NCWP is an effective postharvest preservation method for blueberries and provides a viable strategy for quality maintenance in the postharvest fruit and vegetable sector.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115331"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties 经磷脂酶水解的液态蛋黄的特性：结构、热稳定性和乳化特性

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115325

Ruolin Xu , Qing Gao , Junhua Li , Yujie Su , Luping Gu , Yanjun Yang , Cuihua Chang

{"title":"Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification properties","authors":"Ruolin Xu , Qing Gao , Junhua Li , Yujie Su , Luping Gu , Yanjun Yang , Cuihua Chang","doi":"10.1016/j.foodres.2024.115325","DOIUrl":"10.1016/j.foodres.2024.115325","url":null,"abstract":"<div><div>This study aims to clarify the difference between phospholipase A1 (PLA1) and phospholipase A2 (PLA2) in terms of hydrolyzing egg yolk (EY). The results indicated that the disintegration of the lipoprotein micelle structure after phospholipase hydrolysis induced an enhanced solubility of proteins. The solubility after PLA1 and PLA2 treatment (91.36 %/83.49 %) was significantly higher than that of the untreated egg yolk (27.89 %). Simultaneously, the disintegration of the lipoprotein micelle structure induced structural unfolding of proteins with hydrophobic chains buried inside the spatial structure, while charged amino acids and hydrophilic chains exposed on the surface. This structural deformation contributed to the increased thermal stability of EY, thereby increasing intermolecular electrostatic repulsion. In comparison, PLA1 hydrolyzed EY showed relatively better thermal stability than PLA2, due to the lower surface hydrophobicity. However, PLA2 hydrolyzed EY (up to 225 mL) had greatly higher emulsifying capacity than PLA1 (up to 159 mL), due to the better stability and emulsifying ability of the generated 1-lyso-phospholipase. Furthermore, we discovered that proteins and phospholipids jointly functioned at the interface to influence the particle size and stability of emulsions. Specifically, the emulsifying activity of phospholipids may play a more decisive role in determining the particle size, while the interfacial adsorption of proteins or protein particles may be more crucial in ensuring the stability of the emulsions. These findings had significant implications for the application and advancement of phospholipase-catalyzed egg yolk hydrolysis, providing practical guidance for the production of EY with high thermal stability or emulsifying capacity.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115325"},"PeriodicalIF":7.0,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Enhanced food authenticity control using machine learning-assisted elemental analysis 利用机器学习辅助元素分析加强食品真实性控制

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-13 DOI: 10.1016/j.foodres.2024.115330

Ying Yang , Lu Zhang , Xinquan Qu , Wenqi Zhang , Junling Shi , Xiaoguang Xu

引用次数: 0

Myosin supramolecular self-assembly: The crucial precursor that manipulates the covalent aggregation, emulsification and rheological properties of myosin 肌球蛋白超分子自组装：操纵肌球蛋白共价聚集、乳化和流变特性的重要前体

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-12 DOI: 10.1016/j.foodres.2024.115320

Li Hu , Sinong Liu , Ruibang Zhang , Shuyi Song , Zhichao Xiao , Jun-Hua Shao

{"title":"Myosin supramolecular self-assembly: The crucial precursor that manipulates the covalent aggregation, emulsification and rheological properties of myosin","authors":"Li Hu , Sinong Liu , Ruibang Zhang , Shuyi Song , Zhichao Xiao , Jun-Hua Shao","doi":"10.1016/j.foodres.2024.115320","DOIUrl":"10.1016/j.foodres.2024.115320","url":null,"abstract":"<div><div>The transformation of molecular conformation and self-assembly properties of myosin during the heating process at different ionic strengths (0.2 M, 0.4 M and 0.6 M NaCl) and its effect on rheological behavior and emulsification properties were investigated. Under incubation temperatures between 40 °C and 50 °C, myosin underwent a supramolecular self-assembly stage dominated by noncovalent forces (hydrogen bonding, ionic bonding and hydrophobic interactions). Higher ionic strength facilitated molecular rearrangement through enhanced swelling of myosin heads and head-to-head assemblies, which contributed to enhanced ordering and homogeneity of myosin covalent aggregates (above 60 °C) and manifested itself macroscopically as enhanced gel viscoelasticity and emulsion stability. In contrast, at lower ionic strength, the tail-to-tail assemblies of myosin led to the preferential formation of covalent cross-links in the tails, which resulted in the inability of molecular rearrangement and the formation of disordered aggregates and finally led to the deterioration of the gel and the destabilization of the emulsion. In conclusion, the supramolecular self-assembly behavior of myosin, as an intermediate process in myosin’s sol–gel transition, is crucial for the orderliness of myosin assemblies, gel network strengthening, and emulsion stability. The obtained insight provides a reference for the precise implementation of quality improvement strategies for meat products.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115320"},"PeriodicalIF":7.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Molten globule-state protein structure: Perspectives from food processing applications 熔融球状蛋白质结构：食品加工应用的视角

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-12 DOI: 10.1016/j.foodres.2024.115318

Kangshuai Lou , Yuanrong Zheng , Libin Wang , Changyu Zhou , Jianhui Wang , Daodong Pan , Zhen Wu , Jinxuan Cao , Hao Zhang , Qiang Xia

{"title":"Molten globule-state protein structure: Perspectives from food processing applications","authors":"Kangshuai Lou , Yuanrong Zheng , Libin Wang , Changyu Zhou , Jianhui Wang , Daodong Pan , Zhen Wu , Jinxuan Cao , Hao Zhang , Qiang Xia","doi":"10.1016/j.foodres.2024.115318","DOIUrl":"10.1016/j.foodres.2024.115318","url":null,"abstract":"<div><div>Under specific pretreatment or processing conditions, spheroprotein can be transformed into a molten globule state, a typical protein conformation with enhanced functionality. Analyzing the correlation between the formation of molten-globule structures and their quality and functional characteristics is critical for developing tailored processing features, especially for minimally processed future foods. This review outlines the mechanisms driving the formation of molten globule proteins through various processes including ultra-high pressure pretreatments, heating, ultrasonication, pH-shifting, macromolecular crowding and exposure to small-molecule denaturants. These treatments yield proteins that retain structural compactness and primary and secondary structures of their native forms, but with modified conformations and increased hydrophobicity. Common methods for characterizing molten globule proteins include fluorescence spectroscopy, circular dichroism spectroscopy, and nuclear magnetic resonance. The review also explores the application of molten globule proteins in food processing, highlighting their potential significance in advancing the field. The detailed elucidation and exploration of the microstructural transition and conformational features of molten globule proteins, together with their quantitative relationship with processibility of proteins from various sources, holds significant implications for optimizing protein-based food processing techniques and achieving targeted improvements in food quality.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115318"},"PeriodicalIF":7.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis 基于高光谱图像分析的化学计量学估算泡菜的发酵和质量特性

IF 7 1区农林科学

Food Research International Pub Date : 2024-11-12 DOI: 10.1016/j.foodres.2024.115307

Ji-Young Choi , Minjung Lee , Minji Kim , Mi-Ai Lee , Sung Gi Min , Young Bae Chung , Ji-Hee Yang , Sung Hee Park

{"title":"Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis","authors":"Ji-Young Choi , Minjung Lee , Minji Kim , Mi-Ai Lee , Sung Gi Min , Young Bae Chung , Ji-Hee Yang , Sung Hee Park","doi":"10.1016/j.foodres.2024.115307","DOIUrl":"10.1016/j.foodres.2024.115307","url":null,"abstract":"<div><div>Kimchi is a traditional Korean dish made from fermenting vegetables. The fermentation process is crucial for enhancing its quality and flavor during storage. Approaches such as hyperspectral imaging (HSI) and chemometrics (PLS, partial least square; SVR, support vector regression) including principal component analysis (PCA), and 2-dimensional correlation spectroscopy (2D-COS) can detect key physical and chemical components and changes in total soluble solids (TSS), pH, titratable acidity (TA), salinity, and lactic acid bacteria (LAB). Multivariate analytical models were developed to predict the quality properties using full and characteristic wavelengths and preprocessed data. The results showed that the ratio of prediction to deviation (RPD) values of the PLS prediction model constructed using the full wavelengths of TSS, salinity, pH, TA, and LAB were 1.57, 2.33, 2.79, 2.91, and 2.73, respectively. The Savitzky Golay 1st derivative preprocessed SVR model established based on characteristic wavelengths (951, 1020, 1139, 1174, 1216, 1321, and 1384 nm) extracted by PCA and a 2D-COS matrix showed the best results and increased efficiency in predicting pH (R<sub>p</sub><sup>2</sup> = 0.9166, RPD = 3.281) and the number of LAB (R<sub>p</sub><sup>2</sup> = 0.8488, RPD = 2.466). Additionally, the visualization process accurately illustrated the distribution of various quality indicators of kimchi across different periods. These results demonstrate that our proposed HSI strategy successfully assessed the degree of kimchi fermentation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"198 ","pages":"Article 115307"},"PeriodicalIF":7.0,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142662695","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