Journal of Food Measurement and Characterization最新文献_第3页

Functional properties of the bioactive peptides derived from Sargassum angustifolium algae 马尾藻生物活性肽的功能特性研究

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-25 DOI: 10.1007/s11694-023-02161-7

Sara Jafarirad, Leila Nateghi, Masoumeh Moslemi, Kian Pahlevan Afshari

引用次数: 0

Comparison of the effects of extraction method and solvents on biological activities of phytochemicals from selected violet and blue pigmented flowers 比较提取方法和溶剂对紫色和蓝色色素花中植物化学物质生物活性的影响

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-25 DOI: 10.1007/s11694-023-02158-2

Klara Żbik, Anna Onopiuk, Arkadiusz Szpicer, Marcin Kurek

{"title":"Comparison of the effects of extraction method and solvents on biological activities of phytochemicals from selected violet and blue pigmented flowers","authors":"Klara Żbik, Anna Onopiuk, Arkadiusz Szpicer, Marcin Kurek","doi":"10.1007/s11694-023-02158-2","DOIUrl":"https://doi.org/10.1007/s11694-023-02158-2","url":null,"abstract":"Abstract The flowers of many plant species are characterized by intense color and richness of bioactive compounds. They can be their valuable and curious sources that are worth extracting with the highest possible efficiency. The study compares the effects of different extraction methods and ultrasound (US) treatment on the physicochemical properties of dried petals of Malva sylvestris (MS), Clitoria ternatea (CT), Centaurea cyanus (CC), and Trifolium pratense (TP). The petals were ground and then extracted by three methods: (1) with H2O, (2) with 70% methanol, (3) with 70% methanol + acetic acid solvents, additionally used US. Measured: color parameters in CIEL*a*b* system; total antioxidant activity (TAA) referred to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals activity; total phenolic content (TPC) by the Folin-Ciocâlteu method; total anthocyanin content (TAC) by the pH differential method. No specific differences in color parameters founded. The highest TAA (in % of DPPH reductive- MS: 87.86; CT: 62.56; CC: 72.04; TP: 82.99), TPC (in mg gallic acid equivalent/100 g of sample- MS: 1072.86; CT: 849.85; CC: 912.07; TP: 873.77), and TAC (in mg of cyanidin-3-glucoside/100 g of sample- MS: 747.79; CT: 226.46; CC: 267.53; TP: 234.77) was reached by method (3). US treatment increased the effect.","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769789","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}

引用次数: 1

When and how should low acyl gellan gum be added to the protein blends to improve meat analogue texture? 何时以及如何将低酰基结冷胶添加到蛋白质混合物中以改善肉类类似物的质地?

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-25 DOI: 10.1007/s11694-023-02137-7

Somayeh Taghian Dinani, Nicole Louise Broekema, Remko Marcel Boom, Atze Jan van der Goot

{"title":"When and how should low acyl gellan gum be added to the protein blends to improve meat analogue texture?","authors":"Somayeh Taghian Dinani, Nicole Louise Broekema, Remko Marcel Boom, Atze Jan van der Goot","doi":"10.1007/s11694-023-02137-7","DOIUrl":"https://doi.org/10.1007/s11694-023-02137-7","url":null,"abstract":"Abstract The addition of hydrocolloids to protein blends may improve the formation of structure of products formed upon heating and shearing, and thus could be valuable in developing better meat analogues. In this study, the effects of adding one particular hydrocolloid, and the use of calcium chloride (CaCl 2 ) as a solidifying agent were evaluated on the macrostructure, microstructure, and the mechanical properties of pea protein isolate (PPI) and wheat gluten blends (WG) (ratio 1:1, 40 wt%), when using shearing and heating as formation process. The addition of low acyl gellan gum was shown to result in better internal structure, such as oriented fibrousness, but only when the low acyl gellan gum was added together with the WG after first allowing hydration of the PPI in a CaCl 2 solution. The material was markedly stronger and tougher both parallel and perpendicular to the shearing direction. The influence of the sequence of addition indicates that the interactions between the different components before and during heating and shearing are non-equilibrium and that therefore the preparation procedure of the initial dough is just as important as the composition and the settings of the heating and shearing process itself.","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135769932","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}

引用次数: 1

A highly sensitive multiplex lateral flow immunoassay for simultaneous detection of Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7 一种同时检测单核增生李斯特菌、鼠伤寒沙门菌和大肠杆菌O157:H7的高灵敏度多重横向流动免疫分析法

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-23 DOI: 10.1007/s11694-023-02116-y

Dianbo Zhao, Jialei Liu, Juan Du, Kai Liu, Yanhong Bai

引用次数: 0

Preservation of fresh pistachio fruit by some packaging types in cold storage 几种包装方式冷藏保存新鲜开心果的研究

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-22 DOI: 10.1007/s11694-023-02153-7

Masoomeh Hasanshahi, Elaheh ZamaniBahramabadi, Fatemeh Nazoori

引用次数: 0

Application of nano-encapsulated antimicrobial compounds combined with MAP for bio-preservation of ground meat 纳米包封抗菌复合物复合MAP在肉末生物保鲜中的应用

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-20 DOI: 10.1007/s11694-023-02141-x

Mohammad Masoomian, Elham Sarmast, Stephane Salmieri, Monique Lacroix

引用次数: 0

Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film 贮藏条件对黄耳根胶食用膜理化、阻隔性、力学及结构特性的影响

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-17 DOI: 10.1007/s11694-023-02139-5

Dina Shahrampour, Seyedeh Zeynab Razavi, Seyed Mohammad Ali Razavi

引用次数: 0

Functional properties of a kefir-based probiotic dairy product enriched with red prickly pear (Opuntia dillenii) powder 富含红刺梨粉的开菲尔益生菌乳制品的功能特性研究

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-16 DOI: 10.1007/s11694-023-02136-8

Fadia Ben Taheur, Amna Chahbani, Chalbia Mansour, Abir Mokni, Amal Ben Amira, Mourad Jridi, Nahed Fakhfakh, Nacim Zouari

引用次数: 0

Extraction and characterization of ultrasound assisted extraction: improved functional quality of pectin from jackfruit (Artocarpus heterophyllus Lam.) peel waste 超声辅助提取:提高菠萝蜜果皮废果胶的功能品质

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-14 DOI: 10.1007/s11694-023-02126-w

Vivek Saurabh, V. Vathsala, Sudesh Kumar Yadav, Neha Sharma, Eldho Varghese, Vaneet Saini, Sukhvindar Pal Singh, Anirban Dutta, Charanjit Kaur

引用次数: 1

Correction: Synthesis, characterization and antioxidant activity of selenium nanoparticle decorated with polysaccharide from hawthorn 更正:山楂多糖修饰硒纳米粒子的合成、表征及抗氧化活性

3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-09-13 DOI: 10.1007/s11694-023-02151-9

Jianrui Sun, Jinglan Li, Linlin Yao, Fangfang You, Jiangfeng Yuan, Dahong Wang, Shaobin Gu

引用次数: 0