Journal of Food Measurement and Characterization最新文献

{"title":"Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments","authors":"Snehasis Chakraborty,&nbsp;Sagar Mahale,&nbsp;Rishab Dhar","doi":"10.1007/s11694-023-01976-8","DOIUrl":"10.1007/s11694-023-01976-8","url":null,"abstract":"<div><p>Apple ber (<i>Zizyphus mauritiana</i>) is an underutilized fruit, rich in vitamin C and polyphenols. The raw juice after mechanical pressing of this fruit is very turbid and needs to be clarified using the pectinase enzyme. The study deals with the optimization of the enzymatic clarification process of apple ber juice using the incubation time (0.5–2.5 h), temperature (30–50 °C), and pectinase concentration (0.2–0.6%) as independent variables with the enhancement in juice clarity and yield as dependent parameters. The experiments were conducted according to a three-level full factorial design (3³ runs), and the polynomial models were developed using response surface methodology (RSM). The RSM models were further optimized using numerical optimization. The optimized clarification condition was to incubate the mixture at 41 °C for 2.5 h with 0.50% enzyme. Clarity and yield were greatly enhanced by 44.7% and 43.4%, respectively. The thermal pasteurization (90 °C for 3 min) of the clarified apple ber juice led to a 53.4% loss in vitamin C and a 59.3% loss in antioxidant capacity compared to clarified juice. The clarified juice pasteurized by pulsed light treatment (treated at a total fluence of 2400 J/cm²) preserved 90% of vitamin C from the clarified juice. A team of 30 semi-trained sensory panelists scored its overall acceptability (O_A on a 9-point scale) as 6.6, whereas the fresh juice had an O_A of 7.3.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4495 - 4505"},"PeriodicalIF":3.4,"publicationDate":"2023-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709754","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":"Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk","authors":"Haiping Li,&nbsp;Xinqi Guo,&nbsp;Xun Zhu,&nbsp;Yina Chen,&nbsp;Limin Zhang,&nbsp;Jiaqi Lu,&nbsp;Mengjia Li","doi":"10.1007/s11694-023-01967-9","DOIUrl":"10.1007/s11694-023-01967-9","url":null,"abstract":"<div><p>This study assessed the influence of the addition of the polysaccharides isolated from <i>Pholiota nameko</i> (PNPS) on the quality parameters of fermented soymilk. Lacticplantibacilli viability, physicochemical properties, sensory properties, microstructure and free radicals scavenging activities were evaluated. PNPS could increase the lacticplantibacilli viability of the fermented soymilk, with the maximum viable counts of <i>L. plantarum</i> ATCC 8014 of Log 9.9, Log 10.6, Log 11.2 and Log 11.9 for the fermented soymilk with 0 g/100 ml, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml PNPS, respectively. The addition of PNPS into the fermented soymilk at the four levels of 0 g/100 ml, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml had an obvious impact on the physicochemical parameters, resulting in more acidity (64.3 ± 1.6, 67.1 ± 2.7, 68.8 ± 1.9, and 73.9 ± 3.1°T), more viscosity (4025 ± 201, 4486 ± 401, 4562 ± 322, and 4785 ± 421 mPa s), and less syneresis (21.2 ± 1.5, 18.9 ± 1.6, 16.4 ± 1.7, and 14.4 ± 1.3 ml/100mg). Moreover, addition of PNPS significantly improved the sensory properties of the fermented soymilk during fermentation and storage and 4 g/100 ml of PNPS was the most suitable level. Further, PNPS enhanced the free radicals scavenging activities in the fermented soymilk at all the three levels. Therefore, the use of PNPS was beneficial for the manufacture of the fermented soymilk as a multifunction additive in viability protection, stabilizer substitute, improved nutrition, shelf-life maintenance and sensory promotion.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4415 - 4433"},"PeriodicalIF":3.4,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01967-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709844","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":"Optimization of processing conditions to enhance antioxidant and carotenoid contents of carrot juice","authors":"Wafa Dallagi,&nbsp;Safa Rguez,&nbsp;Majdi Hammami,&nbsp;Iness Bettaieb Rebey,&nbsp;Soumaya Bourgou,&nbsp;Ibtissem Hamrouni Sellami","doi":"10.1007/s11694-023-01950-4","DOIUrl":"10.1007/s11694-023-01950-4","url":null,"abstract":"<div><p>Carrot is one of the most widely consumed vegetables in the world. Its mild, sweet flavour lends itself to all kinds of combinations in the kitchen and appeals both to young and old alike. The main carotenoids found in carrots (raw, cooked or in juice) are beta-carotene, lutein and zeaxanthin. Carotenoids are compounds known for their antioxidant properties, i.e. they are able to neutralise free radicals in the body. Consumption of foods rich in carotenoids is thought to be linked to a lower risk of several diseases, such as cancer, cardiovascular diseases and certain diseases associated with ageing. The purpose of the present work was to determine how carrot pre-treatment (blanching with or without sonication, duration, and temperature) affected the antioxidant qualities of carrot juice. Carrots were blanched in ordinary and acidified water for 4, 6, 8, and 10 min at 80, 90, and 100 °C. The juice was extracted and sonicated for 2 min at 15 °C. After a preliminary study, a surface response methodology experimental design was conducted. The study’s results indicate that carrot juice treated with sonication for 2 min and blanched at 95 °C for 9 min had the highest yield of carotenoids and, therefore, the highest antioxidant activity. Based on these findings, we conclude that combining blanching with sonication is a practical option for the food industry to obtain the benefits of both processes.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4384 - 4393"},"PeriodicalIF":3.4,"publicationDate":"2023-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01950-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709835","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":"Sequential extraction of oligosaccharide and polysaccharides from defatted tiger nut (Cyperus esculentus) meal for its comprehensive utilization","authors":"Run-Yang Zhang,&nbsp;Chen Liu,&nbsp;Peng-Xiao Chen,&nbsp;Meng-Meng Jiang,&nbsp;Wen-Xue Zhu,&nbsp;Hua-Min Liu","doi":"10.1007/s11694-023-01978-6","DOIUrl":"10.1007/s11694-023-01978-6","url":null,"abstract":"<div><p>While tiger nut (<i>Cyperus esculentus</i> L.) is regarded as a new oil resource, its tubers are also rich in polysaccharides and oligosaccharides. In this study, a sequential process was first developed to isolate various carbohydrate components from the tiger nut meal. Starch polysaccharide (SP) was the most extract (yield, 27.77%), with good gelatinization stability and digestion resistance. The second was oligosaccharide (OS, 15.28%), which contained 83.47% free sucrose. Four heteropolysaccharides (0.21–1.27%), namely water-soluble polysaccharide (WSP), alkali-soluble polysaccharides extracted by Na₂CO₃, 1 mol/L NaOH, and 4 mol/L NaOH (ASP-N, ASP-1, and ASP-4, respectively), from cell wall and composed mainly of <i>α</i>-<span>d</span>-Glc<i>p</i>, <i>β</i>-<span>d</span>-Glc<i>p</i>, <i>β</i>-<span>d</span>-Gal<i>p</i>, <i>α</i>-<span>d</span>-Xyl<i>p</i>, and <i>α</i>-<span>l</span>-Ara<i>f</i>. Cellulose polysaccharide (CP) was the final product (5.47%). Their molecular weight distribution and thermal behavior were further characterized. The results demonstrate the usefulness of the sequential extraction process and provide the preliminary structure about tiger nut carbohydrates. This study contributes valuable information to promote the comprehensive utilization of tiger nuts.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4357 - 4370"},"PeriodicalIF":3.4,"publicationDate":"2023-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01978-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709764","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":"Investigation of extraction yield, chemical composition, bioactive compounds, antioxidant and antimicrobial characteristics of citron (Citrus medica L.) peel essential oils produced by hydrodistillation and supercritical carbon dioxide","authors":"Forough Gilani,&nbsp;Zeynab Raftani Amiri,&nbsp;Reza Esmaeilzadeh Kenari,&nbsp;Nader Ghaffari Khaligh","doi":"10.1007/s11694-023-01956-y","DOIUrl":"10.1007/s11694-023-01956-y","url":null,"abstract":"<div><p>Citron peel is a valuable by-product gained from the fruit processing industry, which can be utilized as a potential feedstock to extract important commercial compounds such as essential oils. This conversion process can play a main role in reducing pollution and saving the environment by reusing waste, in addition to producing added-value products. In the present study, to extract the essential oil from citron peel were applied various methods of hydrodistillation and supercritical CO₂, and the different essential oils produced were evaluated and compared in terms of extraction yield, physical attributes, bioactive compounds, chemical compositions, antioxidant and antimicrobial activity. The results showed that higher amount of extraction yield (7.6%), total phenol (112.84 mg GAE/g), flavonoid compounds (33.38 mg QE/g) and limonene (the major volatile component of citron peel essential oil) (60.69%) belonged to the supercritical CO₂ sample. The DPPH scavenging activity and reducing power of all the essential oils increased in a concentration-dependent manner (50–2000 µg/mL). The treatments of hydrodistillation and supercritical CO₂in the order recorded less and more IC₅₀ values in both DPPH and FRAP tests. The obtained data from assay of MIC, MBC and inhibition zone diameter represented that citron peel essential oils possessed the best antimicrobial activity against <i>Staphylococcus aureus</i> compared to <i>Escherichia coli</i> and <i>Pseudomonas aeruginosa</i>, respectively. Therefore, citron peel essential oil considering the high levels of volatile and bioactive compounds viz limonene, phenol and flavonoid and desirable characteristics of antioxidant and antimicrobial can be used as a natural functional additive in the food industry.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4332 - 4344"},"PeriodicalIF":3.4,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01956-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709768","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":"Compositional and functional analysis of freeze-dried bovine skim colostrum powders","authors":"Muhammad Umar,&nbsp;Uracha Rungsardthong Ruktanonchai,&nbsp;Davids Makararpong,&nbsp;Anil Kumar Anal","doi":"10.1007/s11694-023-01949-x","DOIUrl":"10.1007/s11694-023-01949-x","url":null,"abstract":"<div><p>In the early few days, the composition of colostrum changes significantly, which strongly impacts the functional characteristics of skimmed colostrum powders. This study evaluated the effect of compositional changes of colostrum and its functional characteristics in the first 5 days of post-partum milking. The protein content of samples from day-1 to day-5 reduced from 13.5 to 3.5% (w/v). The lactose content increased while fat, ash, and solid not fat content decreased significantly (p &lt; 0.05) during this period. The foaming capacity changed slightly, while the emulsifying capacity significantly decreased from day-1 to day-5 (50.8 ± 1.35% to 32.6 ± 1.8). The X-Ray diffraction (XRD) showed that the first 2 days’ samples were amorphous, and the later samples showed slight peaks due to an increase in lactose content. Differential scanning colorimetry (DSC) found that the thermal stability increased (109 °C on day-1 to day-5 (109–132.4 °C) with the increasing lactose and casein content. Since freeze-drying is a non-thermal process, no changes in secondary structures (α-helix ~ 1655, random coil ~ 1646, and β-sheets ~ 1632 cm⁻¹) were observed in Fourier transforms infrared spectroscopy (FTIR). The FTIR indicates that the bioactive proteins were intact, which can be used to incorporate health-promoting effects. The in vitro digestibility of the day-1 sample showed a higher amount of recovered IgG (55.28 ± 1.11%), IgM (18.28 ± 0.93%), and IgA (11.42 ± 0.58%) as compared to the number of recovered immunoglobulins in later days samples. The recovered IgG for day-5 was 27.02 ± 0.82%, while the IgM and IgA could not be detected after the first 2 days. These colostrum powders showed good functional properties and can be incorporated into functional foods, nutraceuticals, and infant formulas to obtain the immune-boosting benefits of their bioactive proteins.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4294 - 4304"},"PeriodicalIF":3.4,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01949-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709821","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":"Rheological, microstructural and biochemical characterisation of fruit pomace jams","authors":"Aakriti Kapoor,&nbsp;Swati Kapoor,&nbsp;Poonam Aggarwal","doi":"10.1007/s11694-023-01947-z","DOIUrl":"10.1007/s11694-023-01947-z","url":null,"abstract":"<div><p>The present investigation aimed to develop and characterize fruit pomace jam prepared from different juice waste residues for rheological, morphological and biochemical properties. Five pomace jams were prepared viz. apple pomace jam (APJ), pineapple pomace jam (PPJ), guava pomace jam (GPJ), kinnow pomace jam (KPJ) and mixed fruit pomace jam (MFPJ). The dynamic oscillatory analysis revealed typical gel like behaviour for fruit pomace jams; storage modulus (G′) being higher than elastic modulus (G″) at variable frequencies. Surface morphology depicted heterogeneous ultrastructure with pocket formation in prepared pomace jams, among which best 3-D gel network was observed for KPJ. Highest values of color coordinates (L*, a* and b*) were also exhibited by KPJ. Dietary fibre content for GPJ was noted as 5.15 g/100 g which was highest in comparison to other pomace jams and commercial fruit jam. Maximum phenolic content was observed in MFPJ (292.02 mg GAE/100 g). Appreciable carotenoid content was observed in KPJ (5.36 mg/100 g) and MFPJ (3.81 mg/100 g). As per ABTS and FRAP assay, antioxidant potential of pomace jams exhibited the following trend GPJ &gt; APJ &gt; MFPJ &gt; KPJ &gt; PPJ for radical scavenging activity (%) and reducing power potential, respectively.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4267 - 4279"},"PeriodicalIF":3.4,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01947-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709755","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":"Valorization of fruit seeds by polyphenol recovery using microwave-assisted aqueous extraction: modelling and optimization of process parameters","authors":"Ailin Anna Manoj,&nbsp;Alfine Fathima,&nbsp;Bijina Naushad,&nbsp;Sivaganga Sunilkumar,&nbsp;M. Anjaly Shanker,&nbsp;S. Abdullah","doi":"10.1007/s11694-023-01955-z","DOIUrl":"10.1007/s11694-023-01955-z","url":null,"abstract":"<div><p>Fruit seeds are by-products of fruit processing industries which are rich in bioactive compounds including phenolic compounds. In this study, the efficiency of the microwave-assisted aqueous extraction (MAAE) technique on the recovery of total phenolic content (TPC) from jackfruit, jamun and papaya seeds was explored. The process with three independent parameters (microwave power, treatment time and seed powder to solvent ratio) was developed and optimized individually for all three seeds using both response surface methodology (RSM) and artificial neural network- genetic algorithm (ANN- GA) to maximize the response (TPC). The value of TPC at the RSM optimized condition was 8.79 mg GAE/100 g, 211.87 mg GAE/100 g and 31.38 mg GAE/100 g and at the ANN optimized condition were 30.09 mg GAE/100 g, 252.01 mg GAE/100 g and 37.55 mg GAE/100 g for jackfruit, jamun and papaya seed, respectively, which were significantly higher than that of the control extract. Moreover, the ANN model for all three seeds displayed better performance with higher extraction yield and fewer statistical errors as compared to RSM. Hence, the study concludes that MAAE could be an excellent alternative to extract phenolic compounds from fruit seeds with maximum yield.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 5","pages":"4280 - 4293"},"PeriodicalIF":3.4,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01955-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"6709756","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":"Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract","authors":"Mondher Mzoughi,&nbsp;Evren Demircan,&nbsp;Osman Yagiz Turan,&nbsp;Ebru Firatligil,&nbsp;Beraat Ozcelik","doi":"10.1007/s11694-023-01893-w","DOIUrl":"10.1007/s11694-023-01893-w","url":null,"abstract":"<div><p>The objective of this study is to optimize a new extraction method of plum peels phenolics and its application in food industries, based on the microwave-assisted extraction (MAE) of phenolic compounds followed by their encapsulation by spray drying. Maltodextrin percentage in the coating material (30–70%), coating to core ratio (2:1–4:1) and air inlet temperature (130–190?°C) were selected as the independent variables according to a Box Behnken design, and their effects on response variables (encapsulation yield, encapsulation efficiency and moisture content) were evaluated. Optimum conditions were a maltodextrin percentage of 60%, a coating to core ratio of 4:1 and an inlet temperature of 190?°C. Under these conditions, the experimental response variables were an encapsulation efficiency of 94.64%, an encapsulation yield of 76.97% and a moisture content of 1.29% and were in strong agreement with predicted values. Detailed physicochemical analyses revealed that the optimum microcapsules had the high solubility and encapsulation efficiency, acceptable electrical and thermal stability and good morphological structure. Microcapsules color and antioxidant capacity were preserved during storage. These findings suggest the effectiveness of the optimized spray drying process for producing high quality microcapsules and the possibility of their use in functional foods or pharmaceutical products.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 4","pages":"3753 - 3773"},"PeriodicalIF":3.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5050605","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":"Determination of iron species in food samples with dual direct immersion single-drop microextraction followed by graphite furnace atomic absorption spectrometry","authors":"Shizhong Chen,&nbsp;Yourong Wang,&nbsp;Juntao Yan,&nbsp;Chunlei Wang,&nbsp;Dengbo Lu","doi":"10.1007/s11694-023-01907-7","DOIUrl":"10.1007/s11694-023-01907-7","url":null,"abstract":"<div><p>A novel procedure of dual direct immersion single-drop microextraction (DDI-SDME) was developed for the sequential separation and preconcentration of Fe(III) and Fe(II) followed by graphite furnace atomic absorption spectrometry determination. At pH 1.5, Fe(III) can selectively react with <i>N</i>-benzoyl-<i>N</i>-phenylhydroxylamine (BPHA) to form the hydrophobic complexes which can be extracted into one organic drop, while Fe(II) remained in the solution. Then, another organic drop containing BPHA was immersed in the sample solution after the extraction of Fe(III) for the preconcentration of Fe(II) at pH 4.5. This procedure eliminated the time-consuming and labor-intensive step of oxidation of Fe(II) or reduction of Fe(III), which may cause the incomplete conversion of the species and sample contamination. Main conditions influencing the separation and enrichment of Fe species were studied. Under the selected conditions, the detection limits of this procedure were 0.058 ng mL^?1 and 0.074 ng mL^?1 for Fe(III) and Fe(II) with relative standard deviations of 4.8% and 5.6%, respectively. Enrichment factors of 300-fold were obtained for Fe species. The proposed procedure was successfully utilized for detecting Fe(III) and Fe(II) in food samples. To evaluate accuracy of this procedure, a certified reference material of milk powder was analyzed, and the determined value was in good agreement with the certified value.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 4","pages":"3745 - 3752"},"PeriodicalIF":3.4,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01907-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5050606","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}