Journal of Food Measurement and Characterization最新文献_第6页

Effects of enzymatic and ultrasonic-assisted extraction of bioactive compounds from cocoa bean shells 酶和超声辅助提取可可豆壳生物活性物质的研究

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI: 10.1007/s11694-023-01986-6

Giang Huong Huynh, Hung Van Pham, Ha Vu Hong Nguyen

{"title":"Effects of enzymatic and ultrasonic-assisted extraction of bioactive compounds from cocoa bean shells","authors":"Giang Huong Huynh, Hung Van Pham, Ha Vu Hong Nguyen","doi":"10.1007/s11694-023-01986-6","DOIUrl":"10.1007/s11694-023-01986-6","url":null,"abstract":"<div><p>This study investigated the assistance of ultrasound and Viscozyme L in the extraction of alkaloid and phenolic compounds from cocoa bean (<i>Theobroma cacao</i> L.) shells (CBS). Four variables including ultrasound temperatures (25–75<sup>o</sup>C), ultrasonic durations (25–65 min); enzyme concentrations (Viscozyme L, 0.5–2.5%), and enzymatic incubation times (10–180 min) were studied separately. As temperature and duration of sonication increased, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (AC) were enhanced. TPC, TFC, AC ranged from 2.35 to 4.15 g gallic acid equivalents/100 g dry weight (DW); 6.45–10.76 g rutin equivalents/100 g DW; and 14.91–26.19 mol Trolox equivalents/100 g DW, respectively. Sonication at 55<sup>o</sup>C and 55 min were effective to obtain those polyphenols. Data of Ultra High Performance Liquid Chromatography showed that although amounts of theobromine, catechin, and caffeine extracted from CBS were significantly higher from control samples, however there has been little improvement when high heat and prolonged durations of sonication were employed. Those contents ranging from 1.01 to 1.05 g, 0.59–0.72 and 0.19–0.20 g/100 g DW for theobromine, catechin and caffeine, respectively, were improved with 1.5% Viscozyme L. Meanwhile, incubating the shells with 2.0–2.5% Viscozyme L yielded higher TPC and TFC. Overall, caffeine, AC, TFC, and TPC required 10 min of enzymatic incubation to reach their peak, while 40–50 min were required to achieve the highest theobromine and catechin concentrations.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4650 - 4660"},"PeriodicalIF":3.4,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01986-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709795","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}

引用次数: 0

The effects of polylactic acid-whey protein isolated bi-layer film incorporated with ZnO nanoparticles on the quality of common carp Cyprinus carpio 聚乳酸-乳清蛋白分离双层膜复合ZnO纳米颗粒对鲤鱼品质的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI: 10.1007/s11694-023-01953-1

Ainaz Khodanazary, Behrooz Mohammadzadeh

{"title":"The effects of polylactic acid-whey protein isolated bi-layer film incorporated with ZnO nanoparticles on the quality of common carp Cyprinus carpio","authors":"Ainaz Khodanazary, Behrooz Mohammadzadeh","doi":"10.1007/s11694-023-01953-1","DOIUrl":"10.1007/s11694-023-01953-1","url":null,"abstract":"<div><p>This study investigates the effect of PLA (Polylactic acid)-whey protein isolated (WPI) in combination with ZnO nanoparticles (ZnONPs) on the quality of common carp (<i>Cyprinus carpio</i>) fillets stored at 4 ± 1 °C in terms of the bacterial (total mesophilic count (TMC) and psychrotrophic count (PTC)), physicochemical characteristics (total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid (TBA), peroxide value (POV), and biogenic amines), and sensory scores. The fillets were randomly divided into four lots and subjected to the following treatments by wrapping: control, polylactic acid (PLA), PLA-WPI, and PLA-WPI/ZnONPs. PLA-WPI demonstrate a synergistic effect in retarding bacterial growth when used in combination with ZnONPs compared to others (P < 0.05). Results indicated that the lowest TVB-N (36.40 mg N/100 g), pH (7.28), TBA (1.24 mg malonaldehyde/kg sample), POV (0.19 meq/kg of fish lipid) were obtained in fillets wrapped with PLA-WPI containing ZnONPs at the end of storage. During storage, the histamine (HIS), putrescine (PUT), and cadaverine (CAD) levels decreased in the control and treated samples. The fillets treated with PLA-WPI containing ZnONPs had the best sensory characteristics. An extension of the shelf-life of fillets wrapped with PLA-WPI/ZnONPs (up to 12 days) was attributed to the antioxidant and antimicrobial characteristics of WPI and ZnONPs. These results confirmed that incorporating ZnO into PLA-WPI films could improve the efficiency of film packaging system in protecting of fish fillets from spoiling.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4684 - 4694"},"PeriodicalIF":3.4,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709750","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

Physicochemical, antibacterial and bio-functional properties of persian poppy-pollen (Papaver bracteatum) protein and peptides 波斯罂粟花粉(Papaver bracteatum)蛋白和肽的理化、抗菌和生物功能特性

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI: 10.1007/s11694-023-01980-y

Khashayar Sarabandi, Zahra Akbarbaglu, Seyed Hadi Peighambardoust, Ali ayaseh, Seid Mahdi Jafari

{"title":"Physicochemical, antibacterial and bio-functional properties of persian poppy-pollen (Papaver bracteatum) protein and peptides","authors":"Khashayar Sarabandi, Zahra Akbarbaglu, Seyed Hadi Peighambardoust, Ali ayaseh, Seid Mahdi Jafari","doi":"10.1007/s11694-023-01980-y","DOIUrl":"10.1007/s11694-023-01980-y","url":null,"abstract":"<div><p>In the present study, the effects of enzymatic hydrolysis with different proteases (Alcalase, pancreatin, pepsin and trypsin) on the composition of amino acids, nutritional value, techno-functional properties as well as antioxidant and antibacterial activities of poppy-pollen protein were investigated. The results showed that, the degree of hydrolysis (DH, 37.7–46.5%) and the composition of hydrophobic (~ 42%) and antioxidants (~ 21%) amino acids were influenced by the type of enzymes. The amount of essential amino acids (47–50%) and protein efficiency ratio (PER (~ 1.9) indicated the high nutritional quality and digestibility of peptides. Also, enzymatic hydrolysis led to the improvement of techno-functional (solubility, emulsification and foaming properties) properties of protein, especially in acidic conditions. However, peptides with high DH and low molecular weights had lower water (WHC) and oil (OHC) holding capacity. The highest scavenging of free radicals DPPH (75.6%), ABTS (92.7%), hydroxyl (69.4%), reducing power (1.37), nitric-oxide (30.6%), total antioxidant (1.24) and chelation Fe<sup>2+</sup> (65.6%) and Cu<sup>2+</sup> (25.4%) were affected by enzyme type and amino acids (AAs) composition. The highest inhibition of the growth of <i>Escherichia coli</i> (~ 15.7 mm) and <i>Bacillus cereus</i> (~ 14.6 mm) was related to peptides produced with pepsin and trypsin, respectively. The results of this research indicate the high potential of poppy-pollen peptides as a source of nutrients, functional, antioxidant, stabilizer and natural preservative for food and nutritional applications.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4638 - 4649"},"PeriodicalIF":3.4,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01980-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709818","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}

引用次数: 2

Anti-initial adhesion activity and mechanism of mulberry (Morus alba L.) leaf polyphenols against Escherichia coli O157:H7 and Listeria monocytogenes to fresh-cut lettuce 桑叶多酚对鲜切生菜大肠杆菌O157:H7和单核增生李斯特菌的抗初粘附活性及机制研究

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-07 DOI: 10.1007/s11694-023-01966-w

Hongchen Zhang, Lin Yu, Yulong Tan, Hui Shi

{"title":"Anti-initial adhesion activity and mechanism of mulberry (Morus alba L.) leaf polyphenols against Escherichia coli O157:H7 and Listeria monocytogenes to fresh-cut lettuce","authors":"Hongchen Zhang, Lin Yu, Yulong Tan, Hui Shi","doi":"10.1007/s11694-023-01966-w","DOIUrl":"10.1007/s11694-023-01966-w","url":null,"abstract":"<div><p>Mulberry leaf polyphenols (MLP) has been proved to have great potential in antioxidant or antimicrobial activity. However, little is known about its anti-adhesion activity and mechanism against foodborne pathogens. This study investigated the efficacy of MLP of subminimal inhibitory concentrations (sub-MIC) in inhibiting adhesion of <i>Escherichia coli</i> O157:H7 and <i>Listeria monocytogenes</i> on fresh-cut lettuce. MLP of 1/16 MIC did not significantly affect growth of the two pathogens (<i>p</i> > 0.05), but it inhibited both pathogens in adhesion ratios, motility, and extracellular polymeric substances (EPS) production when added in the first 1 h (<i>E. coli</i> O157:H7) or 2 h (<i>L. monocytogenes</i>) (<i>p</i> < 0.05). Flagella- (both pathogens) and pili-related (<i>E. coli</i> O157:H7) genes were significantly downregulated when MLP was added in the first 2 h (<i>p</i> < 0.05). Thus, MLP prevented the biosynthesis of EPS, flagella, and pili, which in turn inhibited the initial adhesion of the two pathogens. The application of MLP is of great safety and efficiency. Therefore, MLP of low concentration can promisingly be applied to control the initial adhesion of pathogens, thoroughly eliminating foodborne pathogens in fresh produce processing.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4616 - 4626"},"PeriodicalIF":3.4,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01966-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709852","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}

引用次数: 0

Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production 角豆糖浆在苦橙(Citrus aurantium)果酱生产中的苦味掩蔽作用

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-06 DOI: 10.1007/s11694-023-01989-3

Çağla Özbek

{"title":"Bitterness masking effects of carob syrup in bitter orange (Citrus aurantium) jam production","authors":"Çağla Özbek","doi":"10.1007/s11694-023-01989-3","DOIUrl":"10.1007/s11694-023-01989-3","url":null,"abstract":"<div><p>Pre-processes such as blanching, which cause time, labor and economic losses, are carried out to remove the peel bitterness during bitter orange (<i>Citrus aurantium</i>) jam production. During these processes, many flavonoids and tannins in the fruit peel are lost. In this study, it was aimed to mask the bitterness without blanching of the peel by using carob syrup in different concentrations (0%, 25%, 50%, 75%, 100%) instead of granulated sugar. Samples were examined in terms of compositional properties (pH, titratable acidity, Brixº, moisture, total sugar and crude fiber contents), total phenolic compounds and antioxidant activity, color (L*, a*, b*) and sensory properties (appearance, color, odor, texture, taste, bitterness, fluidity). The interaction of gallic acid and tannic acid with naringin was also analyzed sensorially and spectrophotometrically to determine the source masking the bitterness. As a result, the total sugar content of jams reduced and the crude fiber, total phenolic compounds and antioxidant activity increased with use of carob syrup. The use of carob syrup also improved the sensory properties of the jams such as brightness, texture, odor, taste and bitterness. In particular, no bitterness was detected in jams produced with 100% carob syrup. Thus, it was observed that the bitterness from the bitter orange peel could be masked by using only carob syrup without the need for blanching. It was determined that phenolic compounds (especially gallic acid) found in high amounts in carob syrup formed a complex with naringin, which causes bitterness, so naringin was suppressed and bitterness was masked.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4603 - 4615"},"PeriodicalIF":3.4,"publicationDate":"2023-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01989-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709845","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}

引用次数: 0

Preparation and characteristics of chia seeds-cranberry beverage powder: Taguchi design and antioxidant activity evaluation 奇亚籽蔓越莓饮料粉的制备及特性:田口设计及抗氧化活性评价

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-05 DOI: 10.1007/s11694-023-01990-w

Hongyue Wang, Yerong Yuan, Hao Hu, Caihong Shi, Xiangrong Zhang

{"title":"Preparation and characteristics of chia seeds-cranberry beverage powder: Taguchi design and antioxidant activity evaluation","authors":"Hongyue Wang, Yerong Yuan, Hao Hu, Caihong Shi, Xiangrong Zhang","doi":"10.1007/s11694-023-01990-w","DOIUrl":"10.1007/s11694-023-01990-w","url":null,"abstract":"<div><p>Chia seeds are rich in polyunsaturated fatty acids and dietary fiber. Cranberry is wealthy in nutrients and phytochemicals that are beneficial for maintaining human health. In this study, chia seeds-cranberry beverage powder (SC-B) were obtained by wet granulation method, and its optimal ratio was 17.4% chia seeds powder, 17.4% cranberry powder, 34.9% maltodextrin, 29.1% xylitol, and 1.2% xanthan gum. The sensory score of the powder was 90.18, the molding rate was 96.05%, the dissolving time was 45.71s, the moisture absorption rate was 4.10%, and the setting volume ratio was 97.48%. The odor of beverage powder was evaluated by electronic nose combined with principal component analysis and Loading analysis before and after dissolution. It was found that the volatile substances of SC-B mainly included broad-methane and inorganic sulfides. The difference in odor was related to whether chia seeds powder is added or not before dissolution, while the difference was decided by cranberry powder after dissolution. The total flavonoids, phenols, and procyanidin contents of SC-B were 2.7, 1.1, and 3.4 mg/g, respectively. The antioxidant capacity to the hydroxyl radical scavenging activity was 97.3% for SC-B at the concentration of 15.0 mg/mL. This study could provide the development and application of chia seeds-cranberry beverage powder.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4594 - 4602"},"PeriodicalIF":3.4,"publicationDate":"2023-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01990-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709769","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}

引用次数: 0

One-step hydrothermal preparation of biomass-derived carbon dots as fluorescent probes for the detection of enrofloxacin in aquatic products 一步水热法制备生物质碳点荧光探针检测水产品中恩诺沙星

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-03 DOI: 10.1007/s11694-023-01988-4

Jiaxue Su, Chunyu Zhou, Jialing Du, Zhili Xiong, Longshan Zhao

引用次数: 1

Different indole-3-acetic acid and 6 benzyl amino purine concentrations affect biomass, phenolic profile, and bioactivity in Mentha rotundifolia L. 不同浓度吲哚-3-乙酸和6苄基氨基嘌呤对圆叶薄荷生物量、酚类特征和生物活性的影响。

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-03 DOI: 10.1007/s11694-023-01974-w

Hadjer Kecis, Mohamed Bagues, Yahia Abdelouhab, Fatiha Mekircha, Lynda Gali, Kenza Kadi, Dalila Addad, Kamel Nagaz, Fatiha Brahmi, Yacine Kouba

{"title":"Different indole-3-acetic acid and 6 benzyl amino purine concentrations affect biomass, phenolic profile, and bioactivity in Mentha rotundifolia L.","authors":"Hadjer Kecis, Mohamed Bagues, Yahia Abdelouhab, Fatiha Mekircha, Lynda Gali, Kenza Kadi, Dalila Addad, Kamel Nagaz, Fatiha Brahmi, Yacine Kouba","doi":"10.1007/s11694-023-01974-w","DOIUrl":"10.1007/s11694-023-01974-w","url":null,"abstract":"<div><p>Although the use of phytohormones for crop improvement has great potential, little is known about the molecular effects of phytohormones in crops. This work investigated the effect of the exogenous application of plant growth regulators (PGRs), indole-3-acetic acid (IAA), and cytokinin-like 6-benzyl amino purine (BAP) on plant biomass and the phytochemical and biological parameters of <i>Mentha rotundifolia</i> L. aerial parts and roots. The results showed that the application of IAA and BAP significantly influenced the accumulation of phenolic compounds in the plant organs. Treatment with PGRs also induced remarkable increases in the amounts of individual phenolic compounds, with the greatest increases observed for salvianolic and rosmarinic acids in the aerial parts treated with 20 or 10 mg/mL of BAP. Salvianolic acid also showed the most significant increase in the roots of plants treated at 10 mg/mL (from 18.232 to 41.317 µg/g of extract). Furthermore, enhanced antioxidant and inhibitory enzyme effects in the treated plants was observed. Our findings suggest that exogenous hormones could be used to improve the synthesis of phenolic compounds and, as a result, the bioactivity of medicinal or food plants.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4551 - 4564"},"PeriodicalIF":3.4,"publicationDate":"2023-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01974-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709815","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}

引用次数: 1

Nutritional, functional, biological and antibacterial properties of wild pistachio (P. khinjuk) nuts peptides 野生开心果坚果肽的营养、功能、生物学和抗菌特性

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-02 DOI: 10.1007/s11694-023-01981-x

Khashayar Sarabandi, Roshanak Zolqadri, Zahra Akbarbaglu, Pouria Gharehbeglou, Seyed Hadi Peighambardoust, Seid Mahdi Jafari

{"title":"Nutritional, functional, biological and antibacterial properties of wild pistachio (P. khinjuk) nuts peptides","authors":"Khashayar Sarabandi, Roshanak Zolqadri, Zahra Akbarbaglu, Pouria Gharehbeglou, Seyed Hadi Peighambardoust, Seid Mahdi Jafari","doi":"10.1007/s11694-023-01981-x","DOIUrl":"10.1007/s11694-023-01981-x","url":null,"abstract":"<div><p><i>Pistachio khinjuk</i> is a rich and high-quality source of protein. This work aimed to investigate the characteristics of <i>P. khinjuk</i> protein (PKP) and <i>P. khinjuk</i> protein hydrolysates (PKPHs), prepared by application of different proteases (pepsin, alcalase, pancreatin, trypsin), in terms of structural, nutritional, functional, biological and antibacterial properties. Amino acids analysis showed the occurrence of antioxidant (16%), hydrophobic (36%) and essential (41%) amino acids in the obtained hydrolysates with a protein efficiency ratio of 1.75. Compared to PKP, all hydrolysates exhibited the highest antioxidant activity in terms of DPPH (55.57–64.2%), ABTS<sup>+</sup> (70.87–89.93%), nitric-oxide (21.6–35.13%), hydroxyl (45.43–59.3%) radicals scavenging, reducing power (0.99–1.38), total antioxidant (1.01–1.34) and Fe<sup>2+</sup> (27.7–39.23%) and Cu<sup>2+</sup> (9.83–17.63%) chelating activities. PKP showed the highest antibacterial activity against <i>Escherichia coli</i> and <i>Bacillus cereus</i> with diameter of inhabitation zones (DIZ) of 11.2 mm and 22.7 mm, respectively compared to that of PKPHs. Among the hydrolysates, pepsin hydrolysate, however, had the most enhanced antibacterial activity against <i>E. coli</i> and <i>B. cereus</i> with DIZ of 10.3 mm and 34.0 mm, respectively. Considering the appropriate nutritional, functional, antioxidant and antibacterial properties of PKP and PKPHs, their application as food supplement could improve health-promoting and nutritional properties of foods.\u0000</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 5","pages":"4482 - 4494"},"PeriodicalIF":3.4,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709796","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: 0

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours 挤压蒸煮对大麦与青扁豆粉混合膨化小吃营养品质的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-02 DOI: 10.1007/s11694-023-01985-7

Xiang Li, Adam Franczyk, Kevser Kahraman, James D. House, Filiz Koksel

{"title":"Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours","authors":"Xiang Li, Adam Franczyk, Kevser Kahraman, James D. House, Filiz Koksel","doi":"10.1007/s11694-023-01985-7","DOIUrl":"10.1007/s11694-023-01985-7","url":null,"abstract":"<div><p>Increasing demand for nutritionally dense foods warrants the investigation of high fiber and protein ingredients in snack food applications. In this study, blends of barley (22.9% dietary fiber, db) and green lentil (26.4% protein, db) flours were extruded at five blending ratios (barley: green lentil, 100: 0, 75: 25, 60: 40, 45: 55, 0: 100, db), two barrel temperature profiles (60–130 °C and 70–140 °C from feeder to die) and three feed moisture contents (15, 18 and 21%) to produce puffed snacks. Extrusion significantly improved in vitro protein digestibility (IVPD) of all blends by up to 10%. Decreasing feed moisture and increasing die temperature improved IVPD. Blending increased the limiting amino acid score and hence improved the in vitro protein digestibility corrected amino acid score (IVPDCAAS) of extrudates. On average, the blend 45:55 showed the highest average IVPDCAAS (68.62%) among the blends studied and lower glycemic index scores compared to the blend 60: 40. In general, extrusion did not substantially affect the soluble, insoluble or total dietary fiber contents of the blends. All extrudates from blends 60: 40 and 45:55 met the requirement to be labelled as “good source of dietary fiber” in the US.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4473 - 4481"},"PeriodicalIF":3.4,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01985-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709834","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}

引用次数: 1