Journal of Food Measurement and Characterization最新文献_第9页

Chemical composition, antioxidant, anticholinesterase, and alpha-glucosidase activity of Stevia rebaudiana Bertoni extracts cultivated in Algeria 阿尔及利亚栽培甜菊提取物的化学成分、抗氧化性、抗胆碱酯酶和α -葡萄糖苷酶活性

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-19 DOI: 10.1007/s11694-022-01704-8

Imane Lremizi, Abdenour Ait Ouazzou, Chawki Bensouici, Marie-Laure Fauconnier

{"title":"Chemical composition, antioxidant, anticholinesterase, and alpha-glucosidase activity of Stevia rebaudiana Bertoni extracts cultivated in Algeria","authors":"Imane Lremizi, Abdenour Ait Ouazzou, Chawki Bensouici, Marie-Laure Fauconnier","doi":"10.1007/s11694-022-01704-8","DOIUrl":"10.1007/s11694-022-01704-8","url":null,"abstract":"<div><p><i>Stevia rebaudiana Bertoni</i> is an endemic species to Paraguay famous for its sweetening power and therapeutic potential for various diseases such as diabetes. The present work evaluates the chemical composition and antioxidant, anticholinesterase, and α-glucosidase activities of <i>S. rebaudiana</i>. The essential oil (EO) of dry Stevia leaves was analyzed by GC/MS and detected the presence of 33 components. Caryophyllene oxide (24.28%), spathulenol (12.31%) and nerolidol (11.8%), and manool oxide (7.36%) were identified as the major ones. The antioxidant activity was evaluated by four complementary methods: DPPH (2,2 diphenylpicrylhydrazyl, ABTS (2, 2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid) free radicals scavenging, Cupric reducing antioxidant capacity (CUPRAC), and reducing power. The crude methanolic extract and its fractions showed a variable antioxidant activity and strongly correlated with the content of quantified bioactive compounds. The ethyl acetate fraction showed a very high antioxidant activity close to the tested standards, while EO was active only in the CUPRAC assy. The petrol ether and chloroform fractions showed the best butyrylcholinesterase (BChE) inhibitory activity with IC<sub>50</sub> values: 123.7 ± 1.78 and 170.1 ± 0.78 μg/mL, respectively. On the other hand, EO and chloroform revealed a moderate inhibitory activity against acetylcholinesterase (AChE). The in vitro inhibitory effect of the extracts on α-glucosidase indicated that EO effectively inhibited the enzyme with an IC<sub>50</sub>: 74.9 ± 6.4 µg/mL, better than the standard acarbose. The EO of <i>Stevia</i> has a significant anti-diabetic potential.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2639 - 2650"},"PeriodicalIF":3.4,"publicationDate":"2023-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4749645","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

Highly sensitive detection of tetracycline by electrochemical molecular imprinting 电化学分子印迹法检测四环素的高灵敏度

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-19 DOI: 10.1007/s11694-023-01809-8

Wenming Zhao, Ningmin Zhao

{"title":"Highly sensitive detection of tetracycline by electrochemical molecular imprinting","authors":"Wenming Zhao, Ningmin Zhao","doi":"10.1007/s11694-023-01809-8","DOIUrl":"10.1007/s11694-023-01809-8","url":null,"abstract":"<div><p>Tetracycline (TC) residue is an important food safety problem of animal origin at present, and the detection of tetracycline residue in food is of great significance to human health. In this work, nano-alumina (Al<sub>2</sub>O<sub>3</sub>) and graphene oxide (GO) were used as sensitizing materials. TC is used as a template molecule. Mesaminophenol (MAP) and β-cyclodextrin (β-CD) have been developed as a novel molecular imprinted (MIP) electrochemical sensor for the sensitive detection of TC as bi-functional monomers. The surface morphology and electrochemical performance of the imprinted sensor were characterized by scanning electron microscopy (SEM), differential pulse voltammetry (DPV) and electrochemical electrochemical impedance spectroscopy (EIS). At the same time, the influences of various parameters, such as the amount of GO and Al<sub>2</sub>O<sub>3</sub> modification and the mole ratio of template molecule to functional monomer, on the response of MIP sensor were optimized. The results show that the prepared sensor has high selectivity and sensitivity to TC, due to the synergistic effect of Al<sub>2</sub>O<sub>3</sub> and GO can significantly improve the surface area and catalytic performance of the modified electrode. Under the optimized conditions, the peak current of the sensor has a good linear relationship with the TC concentration in the range of 1.0–60.0 nM, and the detection limit is 0.16 nM. The proposed MIP sensor has been successfully applied to the determination of TC content in chicken feed and milk samples.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2623 - 2629"},"PeriodicalIF":3.4,"publicationDate":"2023-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4748147","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: 2

Non-destructive detection of Tieguanyin adulteration based on fluorescence hyperspectral technique 基于荧光高光谱技术的铁观音掺假无损检测

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-18 DOI: 10.1007/s11694-023-01817-8

Yan Hu, Lijia Xu, Peng Huang, Jie Sun, Youli Wu, Jinping Geng, Rongsheng Fan, Zhiliang Kang

{"title":"Non-destructive detection of Tieguanyin adulteration based on fluorescence hyperspectral technique","authors":"Yan Hu, Lijia Xu, Peng Huang, Jie Sun, Youli Wu, Jinping Geng, Rongsheng Fan, Zhiliang Kang","doi":"10.1007/s11694-023-01817-8","DOIUrl":"10.1007/s11694-023-01817-8","url":null,"abstract":"<div><p>Tieguanyin is one of the top ten famous teas in China, due to its brand effect and market value, illegal businessmen often use adulterated Tieguanyin to make high profits. Tea adulteration detection becomes especially important to eliminate tea fraud in the market. This study developed a non-destructive testing method to detect adulterated Tieguanyin. Benshan was used as adulterated tea and adulterated in the proportion of 0, 5, 10, 20, 30, 45, 60, 75, 90, and 100% (w/w) in Tieguanyin. The fluorescence hyperspectral data of the samples were collected to establish a two-class discrimination model and a prediction model of the degree of adulteration. The two-class discrimination model used support vector classification (SVC) for classification and it worked best when using derivative pre-processing, with 100% recall, precision, and accuracy. In the adulteration degree detection, the support vector regression (SVR) was used for adulteration prediction, and the second derivative (2ndDer)-principal component analysis (PCA)-SVR model predicted the best results with <i>R</i><sub><i>c</i></sub><sup><i>2</i></sup> and <i>R</i><sub><i>p</i></sub><sup><i>2</i></sup> of 0.9298 and 0.9124, respectively, and <i>RMSEC</i> and <i>RMSEP</i> of 0.09 and 0.1044, respectively. Results showed that fluorescence hyperspectral technology has wide application prospects and feasibility in the non-destructive detection of adulterated tea.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2614 - 2622"},"PeriodicalIF":3.4,"publicationDate":"2023-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01817-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5012911","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

Electrochemical fingerprints identification of tea based on one-dimensional convolutional neural network 基于一维卷积神经网络的茶叶电化学指纹识别

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-17 DOI: 10.1007/s11694-023-01812-z

Huanping Zhao, Dangqin Xue, Li Zhang

引用次数: 0

Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.) 不同干燥方式对柿子酚类和挥发性物质的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-13 DOI: 10.1007/s11694-022-01803-6

Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Marina Denadai, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain

{"title":"Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.)","authors":"Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Marina Denadai, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain","doi":"10.1007/s11694-022-01803-6","DOIUrl":"10.1007/s11694-022-01803-6","url":null,"abstract":"<div><p>Persimmon is a fruit much appreciated for its flavor and aroma, presenting high nutritional value and health-beneficial compounds. As it is a seasonal fruit, developing new products promotes its valorization as well as increasing its consumption, being drying a promising option. The objective of the present work was to produce persimmon powder by freeze drying and spray drying and to verify the effects of these drying methods on the retention of phenolic and volatile compounds of persimmon pulp. Phenolic compounds were analyzed in an liquid chromatograph coupled to a mass spectrometer (LC–MS), and volatile compounds were extracted by the stir bar sorptive extraction (SBSE) technique and analyzed in a gas chromatograph coupled to a mass spectrometer (GC–MS). A total of 15 phenolic compounds were identified among the analyzed samples, highlighting the sample obtained by spray drying (SD) that presented the largest number of phenolic compounds. SBSE-GC–MS analysis resulted in the identification of 81 volatile compounds, with alcohols, aldehydes, ketones and terpenes being the main chemical classes present in persimmon pulp and powders. The use of odor activity value (OAV) data made it possible to select 25 active odor compounds in persimmon pulp and powders, and that the decanal was the major contributor to the aroma of the samples. Among the rehydrated powders, 13 compounds presented higher OAV for the sample obtained by freeze drying with maltodextrin. Thus, we can conclude that the drying methods used were efficient in retaining the phenolic and volatile compounds in the persimmon pulp and that maltodextrin contributed positively to this retention, thus preserving the sensory quality of the pulp and its phenolic compounds.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2576 - 2594"},"PeriodicalIF":3.4,"publicationDate":"2023-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4540053","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

Nutritional composition and minerals bioaccessibility of commercial fruit flours 商品水果面粉的营养成分和矿物质生物可及性

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-12 DOI: 10.1007/s11694-022-01747-x

Fernanda Galvão, Edgar Pinto, Zita E. Martins, Agostinho A. Almeida, Isabel M. P. L. V. O. Ferreira, Vanderlei Aparecido de Lima, Maria Lurdes Felsner

{"title":"Nutritional composition and minerals bioaccessibility of commercial fruit flours","authors":"Fernanda Galvão, Edgar Pinto, Zita E. Martins, Agostinho A. Almeida, Isabel M. P. L. V. O. Ferreira, Vanderlei Aparecido de Lima, Maria Lurdes Felsner","doi":"10.1007/s11694-022-01747-x","DOIUrl":"10.1007/s11694-022-01747-x","url":null,"abstract":"<div><p>Commercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their chemical composition on minerals bioaccessibility. The 20 samples analysed presented high variability concerning the content of dietary fibre (7.5 to 69.7 g/100 g), carbohydrates (4.1 to 74.9 g/100 g), protein (2.9 to 12.9 g/100 g), ash (1.0 to 7.0 g/100 g), lipids (1.0 to 8.1 g/100 g) and total phenolic content (2.9 to 41.0 mg GAE/g. The mineral content of fruit flours provides a great contribution to the daily mineral requirements (especially Mg, Fe, Mn and Cu) with a daily intake of 30 g and very low contribution to the daily requirements of Na (0–3%). Low bioaccessibility was observed for Ca (18.0%) and Fe (28.9%), while Mg was the most bioaccessible mineral (81.5%). Though, the bioaccessible fraction of Mg showed negative correlation with total dietary fibre content (r = − 0.77) and lipids (r = − 0.46).</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2547 - 2554"},"PeriodicalIF":3.4,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-022-01747-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4492749","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

pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract 红甘蓝浸渍纤维素基时温指示剂的ph依赖性颜色响应

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-12 DOI: 10.1007/s11694-023-01805-y

Katalin Halász, Zsófia Kóczán, Edina Joóbné Preklet

{"title":"pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract","authors":"Katalin Halász, Zsófia Kóczán, Edina Joóbné Preklet","doi":"10.1007/s11694-023-01805-y","DOIUrl":"10.1007/s11694-023-01805-y","url":null,"abstract":"<div><p>Color-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose-based TTI labels were prepared with red cabbage extract of pH2, pH7 and pH9 to determine how pH alter the response of the labels to time and temperature changes. This study also aimed to determine the relationship between color change and time at different temperatures. The color responses of the labels were followed spectrophotometrically by measuring the CIE Lab color coordinates and by giving the total color difference at 4 °C, 23 °C, 40 °C, 80 and 100 °C after increments of time. The best fitting linear or nonlinear regression models of the CIE Lab coordinates, total color difference and time data as a function of temperature were also determined. The labels prepared with red cabbage extract at different pH behaved differently. Opposite to expectations, the acidic, pink colored labels did not have the highest color stability. Our finding was, that the label prepared with the acidic red cabbage extract is the most suitable as time-temperature label for indicating long-term temperature storage and the label prepared with the neutral red cabbage extract is the most suitable as time-temperature label for indicating short-term storage by color change. According to the results the color changes of the labels are predictable with the fitted models with a correlation coefficient between 0.96 and 1.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2555 - 2565"},"PeriodicalIF":3.4,"publicationDate":"2023-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-023-01805-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4493421","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

The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells 哈氏糙米、白米提取物和γ-谷米醇对玉米赤霉烯酮诱导MCF-7细胞增殖和雌激素活性的影响

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-11 DOI: 10.1007/s11694-022-01769-5

Maryam Asnaashari, Seyed Ahmad Emami, Zahra Tayarani-Najaran

{"title":"The effect of Hashemi brown and white rice extracts and γ-oryzanol on proliferation and estrogenic activity induced by zearalenone in MCF-7 cells","authors":"Maryam Asnaashari, Seyed Ahmad Emami, Zahra Tayarani-Najaran","doi":"10.1007/s11694-022-01769-5","DOIUrl":"10.1007/s11694-022-01769-5","url":null,"abstract":"<div><p>Zearalenone, an estrogenic mycotoxin, is widely exists in rice and agricultural products. Zearalenone has side effects on animal’s reproduction and immunologic functions. Moreover, it can stimulate the proliferation of MCF-7 cells through estrogenic effects. The aim of this research is to understand the interactive effect of zearalenone and bioactive components of Hashemi brown and white rice extracts and γ-oryzanol on proliferation of MCF-7 cell, which were determined through Resazurin assay, ROS generation and flow cytometry. Results showed that zearalenone (10<sup>− 4</sup> to 1 µM) could stimulate the proliferation of MCF-7 cells. The results showed that the various fractions of Hashemi brown (methanol, ethyl acetate and butanol) extracts, white rice (methanol, dichloromethane and ethylacetate) extracts and γ-Oryzanol could significantly decrease the estrogenic effects and as a consequence inhibit the proliferation of MCF-7 cells. So that, methanol, butanol and ethylacetate fractions of brown rice and γ-oryzanol significantly alleviate the cell proliferative effect of zearalenone (0.01 µM) from 1.17 ± 0.0063 to 0.97 ± 0.0064, 0.97 ± 0.006, 1.01 ± 0.004 and 0.97 ± 0.009, respectively. γ-Oryzanol and hashemi brown and white rice could also decrease the ROS generation and apoptosis rate in MCF-7 cells induced by zearalenone. Thus, it seems the estrogenic and cytotoxic effect of zearalenone may be modulated when the whole rice is used and rice extract protect against the harm of zearalenone.</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":"2505 - 2518"},"PeriodicalIF":3.4,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4456096","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

Biopolymers-based multifunctional nanocomposite active packaging material loaded with zinc oxide nanoparticles, quercetin and natamycin; development and characterization 氧化锌纳米颗粒、槲皮素和纳他霉素负载的生物聚合物基多功能纳米复合活性包装材料发展和特征

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-11 DOI: 10.1007/s11694-022-01791-7

Mahmood Alizadeh Sani, Arasb Dabbagh-Moghaddam, Gholamreza Jahed-Khaniki, Ali Ehsani, Anousheh Sharifan, Arezou Khezerlou, Milad Tavassoli, Mohammad Maleki

{"title":"Biopolymers-based multifunctional nanocomposite active packaging material loaded with zinc oxide nanoparticles, quercetin and natamycin; development and characterization","authors":"Mahmood Alizadeh Sani, Arasb Dabbagh-Moghaddam, Gholamreza Jahed-Khaniki, Ali Ehsani, Anousheh Sharifan, Arezou Khezerlou, Milad Tavassoli, Mohammad Maleki","doi":"10.1007/s11694-022-01791-7","DOIUrl":"10.1007/s11694-022-01791-7","url":null,"abstract":"<div><p>In this study, an ecofriendly multifunctional (antibacterial, antifungal, and antioxidant) and versatile packaging material based on methylcellulose (MC)/chitosan nanofibers (CNFs) loaded with zinc oxide nanoparticles (ZNPs), quercetin (Qu) and natamycin (NAT) was successfully developed and characterized by physicomechanical, optical, crystallinity, morphology, interactive, and thermal characteristics, as well as, antibacterial, antioxidant, antifungal and biodegradability properties. The results revealed great compatibility of film components, and considerable functional, and degradability properties. The addition of ZNPs, Qu and NAT within the MC/CNFs film matrix significantly reduced solubility in water from 44.5 to 37%. Likewise, water vapor permeability (WVP) value of MC/CNFs/ZNPs/Qu/NAT nanocomposite film (1.85 × 10<sup>− 10</sup> g. m/m<sup>2</sup>. s. Pa) significantly was lower than MC film (6 × 10<sup>− 10</sup> g. m/m<sup>2</sup>. s. Pa). In addition, incorporation of active agents led to an increase in the water contact angle (WCA) from 44.6° to 97.6° in the MC/CNFs/ZNPs/Qu/NAT film. Nevertheless, MC/CNFs/ZNPs/Qu/NAT film had the highest tensile strength (66.65 MPa) with fairly acceptable flexibility (9.8%). Moreover, MC/CNFs/ZNPs/Qu/NAT film exhibited remarkable antimicrobial activity against <i>Escherichia. coli</i> (18.6 mm), <i>Staphylococcus. aureus</i> (19.4 mm), <i>Aspergillus sp.</i> (13.7 mm) and <i>Penicillium sp.</i> (16.0 mm) with a great antioxidant capacity (84.15%). As a result, this green multifunctional packaging film can be introduced as an ideal alternative for food packaging to plastics on the industrial scale.</p></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2488 - 2504"},"PeriodicalIF":3.4,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4460378","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: 11

Development of fibrous casings based on sugarcane bagasse with natural antioxidant using rosemary and thyme extract in dried sausages 利用干香肠中的迷迭香和百里香提取物，研制含天然抗氧化剂的甘蔗渣纤维肠衣

IF 3.4 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2023-01-11 DOI: 10.1007/s11694-022-01782-8

Sahra Farhadi, Majid Javanmard

{"title":"Development of fibrous casings based on sugarcane bagasse with natural antioxidant using rosemary and thyme extract in dried sausages","authors":"Sahra Farhadi, Majid Javanmard","doi":"10.1007/s11694-022-01782-8","DOIUrl":"10.1007/s11694-022-01782-8","url":null,"abstract":"<div><p>In this research, an active packaging system with antioxidant properties has been designed to extend the shelf life of sausage. Sugarcane bagasse was used as waste from sugar factories to prepare fibrous casings. Sugarcane bagasse-based fibrous casing has been coated with thyme and rosemary extract at different percentages (0, 2, 4, and 6%). The water vapor permeability rate, extract loading on the casing, total phenolic content, DPPH radical scavenging activity, and migration of phenolic compounds were determined in the developed casings. The polyphenols content migration of the active films ranged between 97 and 197 mg gallic acid /g. Rosemary and thyme extracts presence increased the water vapor permeability active films were affected. A considerable improvement was seen in sausage lipid oxidative stability (p < 0.05). Fibrous casing loaded with 6% thyme extract showed the highest antioxidant activity (1.0 mg malondialdehyde/ kg). Also, higher sensory scores were seen for the sausage packaged fibrous casings using thyme. Regarding Sausage color, no significant difference was observed between active and control packaged sausage samples (p > 0.05). The present research indicates that applying fibrous casings based on sugarcane bagasse with loaded rosemary and thyme extract affects meat product storage changes and lipid oxidation.</p><h3>Graphical Abstract</h3><p>The novel cellulose fibrous casings based on sugarcane bagasse loaded with\u0000rosemary and thyme extract with antioxidant properties developed as an\u0000active food packaging. \u0000Active packaging system with antioxidant properties has been designed for\u0000the shelf life improvement of dried sausage. Active fibrous casings with antioxidant properties was reduced sausage\u0000oxidation and extend oxidative stability.</p><figure><div><div><div><picture><source><img></source></picture></div></div></div></figure></div>","PeriodicalId":48735,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 3","pages":"2475 - 2487"},"PeriodicalIF":3.4,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-022-01782-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4460963","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