Journal of Food Measurement and Characterization最新文献_第7页

Singulation and orientation detection of catfish fillets using computer vision 鲶鱼鱼片的计算机视觉模拟与方向检测

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-15 DOI: 10.1117/12.2663284

Wenbo Liu, Yuzhen Lu, Tianqi Yao, Yi Jing, Xin Zhang

引用次数: 0

Mucilage in okra: extraction, modelling, optimization and application 秋葵粘液:提取、建模、优化及应用

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-14 DOI: 10.1007/s11694-023-01979-5

Ezgi Kalkan, Medeni Maskan

引用次数: 1

Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions 牛至精油和木薯淀粉乳剂可食性薄膜的物理和抗菌性能

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-14 DOI: 10.1007/s11694-023-02011-6

Paola Alzate, Lía Gerschenson, Giovanni Rojas, Silvia Flores

{"title":"Physical and antimicrobial performance of edible films based on oregano essential oil and tapioca starch emulsions","authors":"Paola Alzate, Lía Gerschenson, Giovanni Rojas, Silvia Flores","doi":"10.1007/s11694-023-02011-6","DOIUrl":"10.1007/s11694-023-02011-6","url":null,"abstract":"<div><p>The development of environmentally friendly materials based on natural and biodegradable sources, such as starch, represents an interesting alternative to attend to the environmental problems caused by excess waste from petroleum-based packaging. The use of emulsions to obtain edible films is a novel strategy to be explored to determine how formulation and constitution affect film properties. In such context, gelatinized tapioca starch (TS) and oregano essential oil (OEO) were used to produce new active edible films using casting technique and their physical and antimicrobial properties were studied. Regarding the emulsion constitution, which was obtained employing an high-speed homogenizer, exposure to ultrasound (US) and surfactant Tween 80 (T80) content, had relevant effects on micro (0.2 to 105 μm) and nanometric (63 to 212 nm) size distributions of the TS particles and the OEO droplets. Exposure to US reduced (4.8–34 μm) and stabilized microparticles but promoted nanoparticle aggregation during storage, independently of T80 addition. T80 helped to stabilize coarse emulsions showing a Sauter diameter of 21.4 μm along storage. Films from coarse emulsions containing OEO and T80 were stiffer (stress at break: 1.8 MPa), less soluble in water (≈ 35%) and yellowish than films without T80. In addition, surfactant promoted a discontinuous microstructure of the film matrix. Both films containing OEO showed a good capacity to inhibit the growth of spoilage microorganisms (≈ 2.5–4 log cycles reductions). Due to their performance as physical and antimicrobial barriers, the films can be proposed as active packaging alternatives to stabilize and release natural preservatives to promote food preservation during storage and as a tool to support environmental sustainability.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-02011-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709794","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

Antioxidant, antimicrobial, antiobesity and antidiabetic activities of sumac seed extracts affected by microwave-assisted extraction 微波萃取对漆树籽提取物抗氧化、抗菌、抗肥胖和抗糖尿病活性的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-13 DOI: 10.1007/s11694-023-02010-7

Merve Isikli, Serap Berktas, Abdullah Mohammed Naji, Tugba Dursun Capar, Hasan Yalcin

{"title":"Antioxidant, antimicrobial, antiobesity and antidiabetic activities of sumac seed extracts affected by microwave-assisted extraction","authors":"Merve Isikli, Serap Berktas, Abdullah Mohammed Naji, Tugba Dursun Capar, Hasan Yalcin","doi":"10.1007/s11694-023-02010-7","DOIUrl":"10.1007/s11694-023-02010-7","url":null,"abstract":"<div><p>Sumac seed is a large amount of waste from the production of sumac. Due to the potential health effects, sumac seed gains attention. Therefore, this study aims to examine the phenolic extraction of sumac waste (seed) by a green extraction technique (Microwave-assisted) and compared the result with classical extraction method. The extraction procedure was optimized by Response Surface Methodology with the response of highest phenolic content. Proximate analysis, FT-IR, bioactivity, antidiabetic effect and enzyme inhibition analysis were performed. Furthermore, the antimicrobial activity of the sumac seeds was determined by agar disc diffusion method. The total phenolic content was found as 8.74 mg GAE/g for the microwave-assisted extraction whereas, it was found as 7.28 mg GAE/g in classical extraction. The functional groups present in several phytochemicals in the seed samples were identified using FT-IR. Enzyme activity results confirmed that sumac seed is a potent an α-glucosidase inhibitor. The inhibition zones against <i>S. aureus</i> were 12.06 mm and 10.72 mm for the MAE and classical extraction, respectively. These results revealed that MAE is a promising technique to extract phenolics of sumac seed for food industry.</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":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-02010-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709833","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

Effects of different cooking techniques on the carotenoids composition, phenolic contents, and antioxidant activity of spinach leaves 不同烹饪工艺对菠菜叶类胡萝卜素组成、酚类含量及抗氧化活性的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-13 DOI: 10.1007/s11694-023-01962-0

Arif Mehmood, Alam Zeb

{"title":"Effects of different cooking techniques on the carotenoids composition, phenolic contents, and antioxidant activity of spinach leaves","authors":"Arif Mehmood, Alam Zeb","doi":"10.1007/s11694-023-01962-0","DOIUrl":"10.1007/s11694-023-01962-0","url":null,"abstract":"<div><p>Leafy vegetables contain several health-promoting compounds including carotenoids and polyphenols. Different cooking techniques have been shown to affect the composition of these compounds. In this study, spinach leaves were studied using different processing methods i.e., boiling, frying, microwaving, thawing, and sonication. Total phenolic, flavonoid, and anthocyanin contents and DPPH scavenging activity were measured in both treated and control spinach samples. HPLC with DAD was used to study carotenoid contents. It has been found that processing treatments affect the carotenoid contents of spinach and it depends on the type of treatment. The concentration of violaxanthin, lutein, and β-carotene has been increased during boiling and microwave heating while frying has a very adverse effect on these compounds. The amount of lutein increased in all the treatments except in frying. Frying spinach leave kept a higher level of total phenolic or anthocyanin contents than other treatments. Similarly, TFCs have been retained better in thawing than with the other treatments. Similarly, microwave and sonication samples showed the highest %RSA among the studied treatments. In conclusion, the selected treatments can be carefully used to retain the maximum amount of the bioactive compounds.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01962-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709793","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

Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment 超声辅助渗透预处理对葱微波干燥动力学及品质的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-13 DOI: 10.1007/s11694-023-01957-x

Solayman Mohammadi, Safoora Karimi, Narges Layeghinia, Habib abbasi

{"title":"Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment","authors":"Solayman Mohammadi, Safoora Karimi, Narges Layeghinia, Habib abbasi","doi":"10.1007/s11694-023-01957-x","DOIUrl":"10.1007/s11694-023-01957-x","url":null,"abstract":"<div><p><i>Allium hirtifolium Boiss</i>, called “Mooseer” in Iran, is a perennial herb and a rich source of vitamins, minerals, and antioxidants. Herein the effect of different pretreatments including ultrasound (US), osmotic (OD), and ultrasound-assisted osmotic (UAO) pretreatment before microwave drying on its drying characteristics was investigated to evaluate quantitative and qualitative characteristics of <i>Allium hirtifolium Boiss</i> drying<i>.</i> All pretreated samples showed lower drying time compared to untreated samples. US and UAO pretreated samples showed lower drying time compared to OD pretreated samples. Based on the fitting data of 8 common thin-layer models, the Logarithmic model was the best model to describe the microwave drying behavior of <i>Allium hirtifolium Boiss</i> slices. UAO pretreated samples had higher water diffusivity and the effect of ultrasound power was significant (p < 0.05) on it. The obtained values were in the range of 3.074 × 10<sup>–7</sup> and 8.574 × 10<sup>–7</sup> m<sup>2</sup>/s which are in the general range of diffusivity of food material. Samples subjected to OD pretreatment showed lower Total Color Difference (ΔE) and Browning Index (BI) and higher rehydration ratio compared to UAO pretreatment. Generally, compared to OD pretreatment, UAO pretreatment did not show a significant effect (p > 0.05) on the total phenolic content and vitamin C of samples. However, it had a significant effect (p > 0.05) on the antioxidant content of the samples. Consequently, UAO pretreatment can reduce the drying time while maintaining the quality of samples and contributes to energy saving. Therefore, it is recommended to use UAO pretreatment in microwave drying of <i>Allium hirtifolium Boiss.</i></p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01957-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709853","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

Ethanol–water binary solvent affects phenolic composition and antioxidant ability of Pistacia lentiscus L. fruit extracts: a theoretical versus experimental solubility study 乙醇-水二元溶剂对黄连木果实提取物酚类成分和抗氧化能力的影响:理论与实验的溶解度研究

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-10 DOI: 10.1007/s11694-023-01983-9

Emna Chaabani, Maryline Abert Vian, Iness Bettaieb Rebey, Soumaya Bourgou, Feten Zar Kalai, Farid Chemat, Riadh Ksouri

{"title":"Ethanol–water binary solvent affects phenolic composition and antioxidant ability of Pistacia lentiscus L. fruit extracts: a theoretical versus experimental solubility study","authors":"Emna Chaabani, Maryline Abert Vian, Iness Bettaieb Rebey, Soumaya Bourgou, Feten Zar Kalai, Farid Chemat, Riadh Ksouri","doi":"10.1007/s11694-023-01983-9","DOIUrl":"10.1007/s11694-023-01983-9","url":null,"abstract":"<div><p><i>Pistacia lentiscus</i> L. fruits are an excellent source of phenolic compounds endowed with antioxidant activities. Ethanol–water mixtures are in focus for plant extracts preparation due to their acceptability for human consumption. In this study, the effect of ethanol concentration in ethanol/water (EtOH/H<sub>2</sub>O) extraction solvent on the solubility of target phenolic compounds was firstly predicted using COnductor-like Screening MOdel for Real Solvents (COSMO-RS). Subsequently, the computational results were confirmed experimentally based on extraction yield, phenolic composition, antioxidant activity and RP-HPLC analysis. Extractions were achieved using bead milling by varying EtOH concentrations in order to prepare a suitable extract that could be safely used for food purposes. The obtained results highlighted a good correlation between COSMO-RS simulations and experiments. The highest polyphenol and flavonoid contents (292.04 mg GAE/g DR and 11.07 mg CE/g DR, respectively) were achieved with 70% EtOH, which is in correlation with RP-HPLC quantitative analysis, while the highest anthocyanin content (94.00 mg C3OG/100 g DR) was obtained with 80% EtOH. Concerning antioxidant activity, the best DPPH<sup>·</sup> radical scavenging activity (IC<sub>50</sub> = 2.39 µg/mL) was obtained with 70% EtOH. Reverse Phase High Performance Liquid Chromatography (RP-HPLC) analysis showed that gallic acid was the major compound of <i>Pistacia lentiscus</i> fruits in all EtOH/H<sub>2</sub>O mixtures. These findings showed that the EtOH/H<sub>2</sub>O (70/30) mixture is the most suitable to obtain <i>P. lentiscus</i> fruit extracts with the highest phenolic compounds content and antioxidant activity.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01983-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709822","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

Rapid and sensitive determination of histamine based on a fluorescent aptamer probe with analogue on carbonized polymer dots 基于碳化聚合物点类似物荧光适体探针的组胺快速灵敏测定

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI: 10.1007/s11694-023-01912-w

Wenqi Zhang, Zhihua Zhang, Zhirui Zhang, Jiang Ling, Yanjun Ding

{"title":"Rapid and sensitive determination of histamine based on a fluorescent aptamer probe with analogue on carbonized polymer dots","authors":"Wenqi Zhang, Zhihua Zhang, Zhirui Zhang, Jiang Ling, Yanjun Ding","doi":"10.1007/s11694-023-01912-w","DOIUrl":"10.1007/s11694-023-01912-w","url":null,"abstract":"<div><p>Histamine (HA) plays an important role in many pathological processes including asthma, diarrhea, and anaphylactic shock. Therefore, accurate and rapid detecting HA is of great significance. In this work, we report on a novel turn-on fluorescent aptasensor for HA detection based on a competitive combination process performed by both HA-specific and HA-analogs of aptamers. The analogue of HA was environmental-friendly obtained on the polymer chains of carbonized polymer dots (CPDs) without complex functionalization, in which the histidine was used as the polymer precursors for the first time (His-CPDs). After modification with aptamer, the analogue of HA on the His-CPDs would combine with the aptamer, leading to the agglomeration of His-CPDs and the fluorescence quenching. In the presence of HA, the HA would compete with the analogue of HA to react with the aptamer, leading to the dissociation of the agglomerates and the recovery of fluorescence. Under optimized conditions, the proposed fluorescent aptasensor can sensitively detect HA in 7 min ranging from 50 ng/mL to 40 µg/mL with the limit of detection (LOD) of 30 ng/mL. More importantly, this proposed fluorescent aptasensor can sensitively detect histamine in human serum and real sardine samples without complex pre-processing, showing great potential in the medical diagnosis of histamine intoxication and anaphylactic shock.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01912-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709765","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: 3

Effect of spray drying on physical, structural, and functional properties of Murraya koenigii leaf extract 喷雾干燥对锦葵叶提取物物理、结构和功能特性的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI: 10.1007/s11694-023-01992-8

Vandana Sablania, Suradeep Basak, Sowriappan John Don Bosco

{"title":"Effect of spray drying on physical, structural, and functional properties of Murraya koenigii leaf extract","authors":"Vandana Sablania, Suradeep Basak, Sowriappan John Don Bosco","doi":"10.1007/s11694-023-01992-8","DOIUrl":"10.1007/s11694-023-01992-8","url":null,"abstract":"<div><p>The aim of the present study was to encapsulate <i>Murraya koenigii</i> leaf extract using combination of various encapsulating agents, such as maltodextrin, gum acacia, and pectin by employing spray drying technique having operating parameters: inlet temperature of 165 °C and outlet temperature of 80 °C, pressure of 0.4 kg/cm<sup>2</sup> and feed flow rate of 12 mL/min. The obtained spray-dried powder was analysed for its physicochemical, functional, and structural properties. Spray-dried powder proved to be pre-eminent in terms of functional and physicochemical properties of the encapsulated extract. The high bulk density (0.57 g/mL) of spray-dried powder corresponds to its improved flow characteristics. The solubility depicted to be 56.5% for spray-dried powder with less porosity, corresponds to fewer interstitial spaces between the particles. Foaming stability of powders varied from 91.38 to 98.12%. Moreover, spray-dried powder showed a spherical shape and smooth surfaces with less agglomeration. Spray-dried powder even proved to be comparable with tray dried curry leaves powder in terms of flowability, cohesiveness, solubility, foaming capacity.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":null,"pages":null},"PeriodicalIF":3.4,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01992-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709786","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

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":null,"pages":null},"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