Journal of Food Measurement and Characterization最新文献

{"title":"Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food","authors":"Édipo da Silva Almeida,&nbsp;Giordana Demaman Arend,&nbsp;Mateus Antônio Knapp,&nbsp;Kátia Rezzadori,&nbsp;Silvani Verruck,&nbsp;Dachamir Hotza,&nbsp;Débora de Oliveira","doi":"10.1007/s11694-022-01719-1","DOIUrl":"10.1007/s11694-022-01719-1","url":null,"abstract":"<div><p><i>Morinda citrifolia</i>, widely known as “noni”, provides fruits of which it is a raw material not only for the preparation of foods, such as beverages, but is also used, for example, in the preparation of cosmetics. However, processing the fruit results in the generation of waste, in which the leaves represent the majority. Taking into account that noni leaves are proven to hold a high amount of bioactive compounds with phytotherapeutic properties, this study proposes the application of multi-stage block freeze concentration performed through the passive thaw method with the aid of the microwave-assisted technique to promote a greater speed and efficiency in the process of concentration of the bioactive components present in <i>Morinda citrifolia</i> L. leaves. The effect of the cryoconcentration steps on the physical, chemical and biological characteristics of the concentrated fractions and residual ice was evaluated in order to quantitatively verify presence and content of phenolics and total solids, viscosity, antioxidant activity, and bioavailability gastrointestinal in vitro. An increase in the phenolic and total solids values was observed at the end of the process, resulting in efficiency in the retention of phenolics above 90%. High-performance liquid chromatography assay detected catechin as bioactive compound of the largest amount in the final product. The use of the microwave-assisted concentration system allowed concentrated fractions with high biological, nutritional and phytotherapic value; indicating that the technique can contribute as a reference in the use of a sustainable technology in the generation of a promising product of high biological value, since the execution and elaboration of the microwave-assisted method allows for a lower energy consumption and waste production, in addition to providing less expensive and easy-to-operate tests.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2519 - 2536"},"PeriodicalIF":3.4,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4757358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A rapid GC–MS method for the simultaneous determination of serotonin and resveratrol using characteristic ions: investigating the distributions of target compounds in different organs of sea buckthorn","authors":"De-hao Meng,&nbsp;Yong-hui Li,&nbsp;Ya-qi Zheng,&nbsp;Xue Wang,&nbsp;Lu-yao Chen,&nbsp;Xiao-shuang Meng,&nbsp;Zhao-lin Lv","doi":"10.1007/s11694-023-01807-w","DOIUrl":"10.1007/s11694-023-01807-w","url":null,"abstract":"<div><p>A rapid, accurate and low-cost detection method for simultaneous qualitative and quantitative analyses of serotonin and resveratrol was established with gas chromatography-mass spectrometry (GC–MS) combined with ultrasonic solvent extraction. With the optimal extraction conditions (60 min, 60 ℃, 80% ethanol solution and 1:200 w/v) and silane treatment, mass chromatograms (MC) were extracted from total ion chromatograms (TIC) using characteristic ions from silanized serotonin (m/z 174 and 218) and resveratrol (m/z 444) for qualitative and quantitative analyses. There were good linear relationships between the peak areas of the target compounds and their concentrations in the ranges 50–1000 μg/mL and 0.05–2.5 μg/mL, respectively, and the correlation coefficients (R²) were higher than 0.99. The relative standard deviation (RSD) was viewed as a measure of intraday and interday reproducibility, and those for retention time and peak area ranged from 0.005% to 0.09% and from 1.70% to 4.52%, respectively. The recovery levels for serotonin and resveratrol varied between 96.06% and 107.37%, between 94.82% and 101.09%, respectively. Moreover, the proposed method was used to detect the serotonin and resveratrol contents in different sea buckthorn organs from western China, and sea buckthorn branches and sea buckthorn growing in harsh environments may be excellent natural sources of serotonin and resveratrol, respectively.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2537 - 2546"},"PeriodicalIF":3.4,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4460931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of edible chitosan coating containing Salvia rosmarinus essential oil on quality characteristics and shelf life extension of rabbit meat during chilled storage","authors":"Rasha M. El Bayomi,&nbsp;Rania H. M. Shata,&nbsp;Abdallah Fikry A. Mahmoud","doi":"10.1007/s11694-023-01804-z","DOIUrl":"10.1007/s11694-023-01804-z","url":null,"abstract":"<div><p>Rabbit meat is one of the most consumed meats throughout the world and is extremely susceptible to spoilage due to its high protein and moisture content. Natural preservatives with antioxidant and antibacterial properties are needed to maintain meat quality and increase its shelf life. This study examined the effect of 1% chitosan (CH), 0.2% rosemary (<i>Salvia rosmarinus</i>) essential oil (REO), and their combination on pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) levels, and the microbial profile of rabbit meat stored over 12 days at 4 °C. During this time, changes in appearance, odor, and texture were also noted. The shelf lives of samples treated with only 1% CH coating, or in combination with 0.2% REO, were longer than those of untreated samples. These results showed that samples treated with both CH and REO were still acceptable until the 12th day and resulted in significantly lower meat demerit scores in these treated groups compared with untreated meat. In all groups, the pH, TVB-N, and TBA values increased over time, but these values were significantly higher (<i>p &lt;</i> 0.05) in untreated samples. Microbial analysis results showed that chilled rabbit meat samples treated with combined 1% CH and 0.2% REO reduced Enterobacteriaceae, <i>Pseudomonas</i>, and Psychrotrophic counts. The experimental results demonstrated that using CH coating in combination with REO improved the quality of rabbit meat and could be an effective approach to reduce rabbit meat deterioration during chilled storage.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2464 - 2474"},"PeriodicalIF":3.4,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01804-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4456123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies","authors":"Prerna Nath,&nbsp;Sakharam Kale,&nbsp;Rajesh Kumar Vishwakarma,&nbsp;Charanjit Kaur","doi":"10.1007/s11694-022-01746-y","DOIUrl":"10.1007/s11694-022-01746-y","url":null,"abstract":"<div><p>Aonla candy is a premier product valued high for its bioactive composition. Development of a soft aonla candy is always a challenge and candies often turn hard subsequent to osmotic dehydration. Here, we evaluated the effect of freeze-thaw step prior to osmotic dehydration on textural and sensory quality of aonla candy. Our main intent was to develop candies with a soft texture. Optimum blanching temperature and time were determined as 95 °C for 7 min. Blanched fruit segments were frozen at − 8 °C for varying time period of 1–10 h and evaluated for texture, physicochemical parameters and drip loss. Optimum freezing time at − 8 °C was determined as 5 h using textural force. Subsequent thawing was carried at five thawing temperatures (10–50 °C) to determine optimum thawing temperature. Conventional Process Candies (CPC) was compared with Freeze Thaw Candies (FTC) in terms of texture and sensory profile. CPC had a hard texture and ranked low in sensory profile in comparison to FTC. Our results strongly suggest that integration of freeze-thaw step prior to conventional candying process produced candy with soft texture and high sensory quality. The outcome of the study will be useful for developing superior quality aonla candy.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2454 - 2463"},"PeriodicalIF":3.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-022-01746-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4417419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water","authors":"Merve Yavuz-Düzgün,&nbsp;Beraat Özçelik","doi":"10.1007/s11694-022-01792-6","DOIUrl":"10.1007/s11694-022-01792-6","url":null,"abstract":"<div><p>Ternary solvent extraction investigated as green technology to obtain anthocyanin-rich extracts from black carrots. A central composite design was used to optimize the extraction pressure (100–400 bar), extraction temperature (20–60 °C), and ethanol/water ratio (10/90–90/10). The extraction time (40 min) and the flow rate of CO₂ (50 g/min) and the flow rate of ethanol–water mixture (10 mL/min) was kept constant. Response surface methodology was employed for optimization and 3D response surfaces were depicted using the mathematical model. All the trials were found to be at two-phase region according phase equilibrium diagram of for CO₂–ethanol–water mixtures. The linear and quadratic effect of pressure and temperature were found to be significant (p &lt; 0.05), however, only the quadratic effect of ethanol–water ratio was found to be significant (p &lt; 0.05). The optimized process parameters were estimated to be pressure of 304 bar, temperature of 52 °C, ethanol/water ratio of 48/52. Extraction using these optimum parameters gave the best total monomeric anthocyanin content (123 mg/L), total phenolic content (62 mg/100 mL), total flavonoid content (44 mg/100 mL), CUPRAC (473 mg/100 mL) and DPPH (120 mg/100 mL) antioxidant capacity. The experimental values were coherent with those predicted, thus expressing the fitness of the model and the success of CCD in the optimization of extraction conditions. Conventional extraction was also applied, and it was found that higher extraction efficiencies are possible with pressurized extraction.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2442 - 2453"},"PeriodicalIF":3.4,"publicationDate":"2023-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-022-01792-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4253254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods","authors":"Zainab Albakry,&nbsp;Emad Karrar,&nbsp;Isam A. Mohamed Ahmed,&nbsp;Asmahan A. Ali,&nbsp;Qais Ali Al-Maqtari,&nbsp;Hui Zhang,&nbsp;Gangcheng Wu,&nbsp;Xingguo Wang","doi":"10.1007/s11694-022-01802-7","DOIUrl":"10.1007/s11694-022-01802-7","url":null,"abstract":"<div><p>Black cumin (<i>Nigella sativa</i> L.) seed oil is of high nutritional and pharmaceutical quality as it is rich in polyunsaturated fatty acids and bioactive components, which are greatly affected by oil extraction methods. To date, comparative studies on the effect of solvent, cold press, and supercritical fluid extraction (SEF) on the quality attributes of black cumin seed oil are scarce. In addition, little information is available in the literature about black cumin seed oils extracted with SFE. Therefore, this study was conducted to compare some physicochemical characteristics, fatty acids composition, triacylglycerol, tocopherol, phytosterol, polyphenols, antioxidant activity, phenolic compounds, volatile compounds, antimicrobial activity, functional groups and melting points of oil extracted from black cumin seed by different methods (SFE, cold press, and solvent extraction). In this study, extracted-black seed oils contain high amounts of C18:2 (60.01–58.75%), OLL (37.45–38.87%), γ-tocopherol (243.26–276.46 mg/100 g oil), and polyphenols (314.08–400.02 mg GAE/kg oil). Supercritical fluid extraction (SFE) obtained the highest oil yields (37%). In addition, the oil obtained by SFE has relatively higher unsaturated fatty acids, total tocopherols, phytosterols, and polyphenols than that obtained using cold press and solvent extraction methods. Moreover, SFE-oil had stronger DPPH (1.43 mg/mL) and ABTS (2.69 mg/mL) scavenging activity than solvent-extracted oils. The SFE-oil showed high antimicrobial activity against <i>Staphylococcus aureus</i> and <i>Penicillium roqueforti</i> and contained some characteristics of volatile compounds than that extracted with other extraction methods. Overall, the results suggest that SFE-oil from black seeds is an excellent source of bioactive compounds, antioxidants, and antibacterial and has promising applications in the industry.</p><h3>Graphical abstract</h3>\u0000<figure><div><div><div><picture><source><img></source></picture></div></div></div></figure><p>\u0000A comparative study of black cumin seed (<i>Nigella sativa</i> L.) oils extracted with supercritical fluids and conventional extraction methods.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2429 - 2441"},"PeriodicalIF":3.4,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4545153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C","authors":"Mohammad Hasan Golpaigani,&nbsp;Peiman Ariaii,&nbsp;Mohammad Ahmadi,&nbsp;Reza Safari","doi":"10.1007/s11694-022-01783-7","DOIUrl":"10.1007/s11694-022-01783-7","url":null,"abstract":"<div><p>Using alcalase and pepsin enzymes, rainbow trout roe protein hydrolysate (RPH) was prepared and its effect along with alginate–chia seed composite coating (CC) was investigated in order to increase the shelf life of meat fillets during refrigeration. As a result of RPH tests, alcalase enzyme produced a RPH with a higher degree of hydrolysis, antioxidant activity, and essential amino acid content. As a result, it was used for further experiments. Afterward, five meat fillet treatments were prepared, T1: control, T2: CC, T3: CC + RPH 1%, T4: CC + RPH 1.5% and T5: CC + BHA, and periodically evaluated for physicochemical (peroxide value, thiobarbituric acid, total volatile nitrogen bases, texture hardness, chewability, and water-holding capacity) and microbiological (total bacterial count, psychrotrophic bacteria). The results showed that CC has antioxidant and antimicrobial properties and the addition of RPH increased the proposed properties, and by increasing the concentration, the better results were observed. Thus, T4 delayed significantly the process of microbial spoilage and oxidation and increased the shelf life of the meat. In most cases, it was more effective than T5 (P &lt; 0.05). All in all, the addition of RPH to CC can meet the demand of consumers for meat products free of chemicals.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2416 - 2428"},"PeriodicalIF":3.4,"publicationDate":"2023-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4209448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder","authors":"Saeed Nejatdarabi,&nbsp;Karim parastouei,&nbsp;Morteza Fathi","doi":"10.1007/s11694-022-01799-z","DOIUrl":"10.1007/s11694-022-01799-z","url":null,"abstract":"<div><p>In the present study, the physical, antimicrobial, antioxidant, and sensory properties of foam-mat dried ajwain seed essence (ASE) were investigated. Guar gum (GG), basil seed gum (BSG), and a mixture of two gum (MGB) were used as foaming agents. Whey protein isolate was used as a stabilizing agent (15% W/W). The particle size of the ASE powder were in the range of 177–284 nm. The samples prepared with BSG showed very good flowability. While, foam-mat dried ASE containing GG 0.1% and MGB showed good flowability. Glass transition temperatures of ASE powder were found to be in the range of 35.91–56.0 1 °C. Sensory evaluation exhibited that the highest overall acceptance was observed in the ASE powder prepared with BSG. The antimicrobial activity of the ASE powder was examined against <i>Listeria monocytogenes</i>. The most antimicrobial activity was observed in the powder prepared with BSG 0.1, BSG 0.2, MGB, GG 0.1, and GG 0.2, respectively. The highest and lowest antioxidant activities were obtained in the samples containing BSG and GG at a concentration of 0.2%, respectively.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2404 - 2415"},"PeriodicalIF":3.4,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4121064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and antioxidant properties of rice bran protein hydrolysates obtained from different proteases","authors":"Wiriya Onsaard,&nbsp;Sureeporn Kate-Ngam,&nbsp;Ekasit Onsaard","doi":"10.1007/s11694-022-01796-2","DOIUrl":"10.1007/s11694-022-01796-2","url":null,"abstract":"<div><p>Rice bran is a by-product obtained from the rice grain milling process that has amounts of nutrients. The objective of this study was to characterize the physicochemical and antioxidant properties of rice bran protein hydrolyzes (RBPHs) by <i>Bacillus licheniformis</i> (RBPH-BL), <i>Aspergillus oryzae</i> (RBPH–AO), and α-chymotrypsin (RBPH–C). The amino acid profile, secondary protein structure, molecular weight, and antioxidant activities of RBPHs were investigated. It was observed that RBPH–C (44%) exhibited a higher degree of hydrolysis (DH) than the other RBPHs, whereas RBPH–BL (134.65 mg/kg) provided the highest content of total essential amino acids. The amino acid composition of the RBPHs compared favorably with the reference standard recommended by WHO/FAO/UNU. The RBPHs were composed of mainly β-sheet secondary structures with a low molecular weight. The RBPHs exhibited high DPPH scavenging ability and reducing power, whereas the RBPH-BL exhibited lipid peroxidation inhibition with an increase in DH. Therefore, RBPH, with its abundant amino acids and high antioxidant activity, can be a potential plant protein source in the food industry.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2374 - 2385"},"PeriodicalIF":3.4,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4121050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New perspectives for mechanisms, ingredients, and their preparation for promoting the formation of beneficial bacterial biofilm","authors":"Zaixiang Lou,&nbsp;Xiaodan Zheng,&nbsp;Dery Bede,&nbsp;Wenna Dai,&nbsp;Chunpeng Wan,&nbsp;Hongxin Wang,&nbsp;Xiaohua Chen","doi":"10.1007/s11694-022-01777-5","DOIUrl":"10.1007/s11694-022-01777-5","url":null,"abstract":"<div><p>Biofilm is a complex community of microorganisms with a more stable form compared to planktonic bacteria. Probiotic strains in biofilms have been found to have beneficial effects in numerous studies. The formation process and the regulatory mechanisms of biofilm were introduced. Strategies to promote biofilm growth were reviewed in categories. And the extraction and purification process of natural products in exogenous substances was also sorted out and summarized. The research found that different modes of action of the promoting biofilm molecules discussed were facilitated by interfering with the quorum sensing pathways, adhesion mechanisms, the two-component system, influencing extracellular polymers, and secondary messengers involved in various signaling pathways. The studies showed that the strength of the biofilm can be promoted by altering the adhesion surface material and nutrient sources. Probiotics and their secondary metabolites made critical impacts. Further studies found that the ingredients that can promote the formation of bacterial biofilms include hormones, inorganic ions (Mn²⁺, Cu²⁺, Fe³⁺), and natural extracts (inulin, fructooligosaccharides, malic acid, catechins, genistein, cranberry extract, resveratrol, propolis ethanolic extract, bioactive peptides, etc.). The method of extraction and purification prefers safe and low-harm solvents such as ethanol and water. Physical methods were also used to improve yields, such as microwaves, ultra-high pressure, column chromatography, etc. A multi-point, staggered, and all-round examination of the development of probiotic biofilms was directed. The exploration of probiotic biofilm will be a significant advancement heading in the field of probiotic research.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2386 - 2403"},"PeriodicalIF":3.4,"publicationDate":"2023-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4121685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}