Food Biophysics最新文献

Multifunctional Hydrogel based on Chlorella Protein: Structure, Performance and Application in Cherry Preservation

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-21 DOI: 10.1007/s11483-024-09920-z

Cailing Yu, Yanan Zhao, Xinyu Zu, Yan Liang, Hua Wang

{"title":"Multifunctional Hydrogel based on Chlorella Protein: Structure, Performance and Application in Cherry Preservation","authors":"Cailing Yu, Yanan Zhao, Xinyu Zu, Yan Liang, Hua Wang","doi":"10.1007/s11483-024-09920-z","DOIUrl":"10.1007/s11483-024-09920-z","url":null,"abstract":"<div><p>This study presents a novel multifunctional hydrogel synthesized by crosslinking <i>Chlorella</i> protein using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide/n-hydroxysuccinimide, aimed at extending the shelf life of perishable fruits like cherries. Structural, rheological, and scanning electron microscopy analyses revealed that <i>Chlorella</i> protein hydrogels (CPH) possess excellent solid-like properties and a stable porous structure. The water-holding capacity improved significantly from 67.11 ± 0.72% to 96.53 ± 0.61% with increasing CP concentration (10–22.5%, w/v). Additionally, CPH decomposition temperatures were ~ 150 °C (5% weight loss), demonstrating good thermal stability. Due to the ionization of -COOH and -NH<sub>2</sub> groups, the CPH showed excellent pH sensitivity, with low dissolution rates in acidic environments (64.97%) and significantly higher rates in alkaline environments (448.50%). Furthermore, the CPH inhibited the penetration of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i>, and exhibited good free radical scavenging abilities against DPPH (74.50%) and ABTS<sup>•+</sup> (97.92%). In cherries preservation tests, CPH extended preservation time to 15 days compared to 5 days in the control group, effectively inhibiting decay, suggesting CPH is a promising choice for multifunctional fruit preservation.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-21 DOI: 10.1007/s11483-024-09919-6

Bruno Sérgio Toledo Barbosa, Sanclayver Corrêa Araújo, Yraima Cordeiro, Edwin Elard Garcia-Rojas

{"title":"Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein","authors":"Bruno Sérgio Toledo Barbosa, Sanclayver Corrêa Araújo, Yraima Cordeiro, Edwin Elard Garcia-Rojas","doi":"10.1007/s11483-024-09919-6","DOIUrl":"10.1007/s11483-024-09919-6","url":null,"abstract":"<div><p>Protein-polyphenol conjugates, formed through chemical modifications, can alter the structure of proteins, thereby enhancing their functional properties and enabling the development of novel ingredients for diverse applications. Despite this potential, the covalent conjugation of ovalbumin (OVA) with ferulic acid (FA) and the determination of their optimal binding ratios have not been previously studied. To address this gap, we investigated the formation of OVA-FA conjugates using an alkaline method and identified an optimal ratio of 0.9 g of FA per g of OVA. The resulting conjugates displayed substantial alterations in the secondary and tertiary structures of OVA, increased hydrophobicity, and a higher molar mass. These structural modifications significantly improved the solubility, emulsification capacity, and foam-forming ability of OVA, while also enhancing its antioxidant activity compared to the unmodified protein. These findings demonstrate the potential of OVA-FA conjugates as multifunctional emulsifiers with antioxidant properties, broadening their applications in the food and nutraceutical industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142870357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-18 DOI: 10.1007/s11483-024-09918-7

Guodong Li, Fengjiao Liu, Yuxian Chen, Wenbo Zhao, Wen Liao

{"title":"Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic","authors":"Guodong Li, Fengjiao Liu, Yuxian Chen, Wenbo Zhao, Wen Liao","doi":"10.1007/s11483-024-09918-7","DOIUrl":"10.1007/s11483-024-09918-7","url":null,"abstract":"<div><p>Mercury (Hg) and arsenic (As) are highly toxic metal(loid)s, and the consumption of food (particularly rice and seafood) represents a significant pathway for human exposure to these elements. Dietary habits, such as the intake of herbal tea and soup, may profoundly influence this exposure, which can be assessed through bioaccessibility. This study investigated the effects of various herbal tea ingredients on the bioaccessibility of Hg and As. Our findings revealed that certain ingredients significantly reduced Hg bioaccessibility from food, with reductions ranging from 30.1 to 90.2%; chrysanthemum exhibited the highest efficacy, followed closely by honeysuckle. Notably, inorganic mercury (iHg) bioaccessibility was more susceptible to reduction than methylmercury (MeHg) when co-digested with herbal tea ingredients. Only glabrous greenbrier and abrus herb effectively reduced bioaccessible As from food, with bioaccessibility decreasing in the following order: inorganic As (iAs) > dimethylarsinic acid (DMA) > arsenobetaine (AsB). These findings suggest that specific ingredients can mitigate human exposure to Hg and As, highlighting the necessity for further research into their chemical properties and functional implications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142845050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Nondestructive Quantification of Betalain Secondary Metabolites in Red Beet (Beta vulgaris) Powder Using Near- and Mid-Infrared Spectroscopy

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-13 DOI: 10.1007/s11483-024-09915-w

Rudiati Evi Masithoh, Reza Adhitama Putra Hernanda, Hanim Zuhrotul Amanah, Byoung-Kwan Cho, Abdul Rohman

{"title":"Nondestructive Quantification of Betalain Secondary Metabolites in Red Beet (Beta vulgaris) Powder Using Near- and Mid-Infrared Spectroscopy","authors":"Rudiati Evi Masithoh, Reza Adhitama Putra Hernanda, Hanim Zuhrotul Amanah, Byoung-Kwan Cho, Abdul Rohman","doi":"10.1007/s11483-024-09915-w","DOIUrl":"10.1007/s11483-024-09915-w","url":null,"abstract":"<div><p>Betacyanin and betaxanthin are well-known secondary metabolites of betalains in red beet (<i>Beta vulgaris</i>), which contribute to the natural red–purple and yellow–orange color. Various analytical techniques, such as chromatography and nuclear magnetic resonance spectroscopy, are currently available and have been performed to quantify the betalain content. However, evidence shows that these methods remain arguable because of their disadvantages, such as being time-consuming, labor-intensive, destructive, and producing chemical wastes. This study aimed to encompass the spectroscopic techniques through near-infrared (NIR) and mid-infrared (MIR) spectroscopy coupled with partial least squares regression PLSR analysis for rapid and nondestructive measurements of red beet powder betalain content. This study evaluated full and effective wavebands to determine the optimum model for predicting betacyanin and betaxanthin in red beet powder. The finding of effective wavebands was done by employing a variable important in projection (VIP) technique. This study demonstrated that betacyanin and betaxanthin were optimally predicted using NIR, with an R<sup>2</sup> of 0.92 and a RMSEP of 0.07 mg/g for betacyanin and R<sup>2</sup> of 0.83 with RMSEP of 0.04 mg/g for betaxanthin. This optimum model was achieved through the effective wavebands via VIP method. Thus, the proposed model is applicable for predicting betalain content in red beet powder nondestructively.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-12 DOI: 10.1007/s11483-024-09916-9

Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo

{"title":"Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities","authors":"Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo","doi":"10.1007/s11483-024-09916-9","DOIUrl":"10.1007/s11483-024-09916-9","url":null,"abstract":"<div><p>This study investigated the bitterness, structure, physicochemical properties and functional properties of peanut protein hydrolysate (PPH) debittered using β-CD and 2-butanol. The sensory properties of debittered PPH were characterized using sensory evaluation combined with electronic tongue and colorimetric analysis. High-performance size exclusion chromatography (HPSEC) and Fourier transform infrared (FTIR) spectroscopy characterized the structures of debittered PPH. Surface hydrophobicity, components of amino acids, and DPPH and ABTS radical scavenging capacities characterized the functional and physicochemical properties of debittered PPH. Bitterness of PPHF-4 with combined treatment of β-CD and 2-butanol was negligible with bitterness score (0.24) and almost unchanged color. Moreover, PPHF-4 retained a high level of umami with the electronic tongue umami response value (12.95). Surface hydrophobicity and amino acid analyses showed that PPHF-4 had the lowest surface hydrophobicity (8.36) and hydrophobic amino acids (202.62 mg/g) content among PPHs debittered. HPSEC analysis showed that compared to untreated PPH, protein hydrolysates less than 5.57 kDa in PPHF-4 were obviously reduced and less than 1.68 kDa were completely removed. The DPPH and ABTS radical scavenging IC50 of PPHF-4 was 0.67 and 0.40 mg/mL, which was decreased but still had a high level of antioxidant properties compared to PPH (0.44 and 0.34 mg/mL).</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Valorization of Red Pitahaya (Hylocereus sp.) Peel Through a Multi-Product Cascade Biorefinery Approach Towards Bioactive Food Packaging Films

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-11 DOI: 10.1007/s11483-024-09907-w

Laura Arroyo-Esquivel, Esther Rincón, Víctor M. Jiménez, Fabian Vásquez, Patricia Esquivel, Eduardo Espinosa, Alejandro Rodríguez

{"title":"Valorization of Red Pitahaya (Hylocereus sp.) Peel Through a Multi-Product Cascade Biorefinery Approach Towards Bioactive Food Packaging Films","authors":"Laura Arroyo-Esquivel, Esther Rincón, Víctor M. Jiménez, Fabian Vásquez, Patricia Esquivel, Eduardo Espinosa, Alejandro Rodríguez","doi":"10.1007/s11483-024-09907-w","DOIUrl":"10.1007/s11483-024-09907-w","url":null,"abstract":"<div><p>This study proposes efficient valorization of red pitahaya (<i>Hylocereus</i> sp.) peels by separating and purifying their structural and bioactive fractions to produce bioactive films through a multi-product cascade biorefinery approach. The process begins with the extraction of a betalain-rich extract (BET), followed by the separation of pectin (PEC), and finally, the production of cellulose nanofibers (CNF) from the remaining residue. The entire cascade process resulted in a successful utilization of 79.5% of the pitahaya peel. All fractions obtained were integrated into PEC-based films reinforced with CNF in the following proportions 5, 15, 30 and 45% CNF. The films were subsequently subjected to characterization in terms of their physical, chemical and mechanical properties. The optimal mechanical reinforcement effect was observed in films with 45% CNF, which exhibited an increased tensile strength of 20.47 MPa compared to 100% PEC, and higher thermal stability. Therefore, the ratio of 45% CNF was selected for the addition of the bioactive fraction, which comprised 5, 10, 15, 20, 30, 40 and 50% BET. In general, all bioactive films exhibited a compact and uniform structure. Films with higher percentages of BET showed a decrease in water vapor barrier properties (50-70% increase in water vapor permeability), probably due to the hydrophilic nature of BET. Additionally, the inclusion of BET resulted in enhanced wettability, as evidenced by a reduction in water contact angles (36.36º). The UV light blocking capacity increased (57% increase) while transparency decreased (43-50%) with the addition of BET.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142811086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-12-02 DOI: 10.1007/s11483-024-09914-x

Mingxuan Huang, Fanchen Kong, Changqing Tian, Dongmei Leng, Huiming Zou, Mingsheng Tang

{"title":"Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries","authors":"Mingxuan Huang, Fanchen Kong, Changqing Tian, Dongmei Leng, Huiming Zou, Mingsheng Tang","doi":"10.1007/s11483-024-09914-x","DOIUrl":"10.1007/s11483-024-09914-x","url":null,"abstract":"<div><p>Supercooling has numerous applications in the bio-preservation and food cold chain. This study investigated the effects of oscillating magnetic fields at different intensity levels on the preservation of cherries during supercooling. The magnetic field frequency was 50 Hz, and by applying the magnetic field of 0.1 mT level and mT level intensity, the experiment demonstrated that the magnetic field of mT level could better maintain the degree of supercooling of cherries, and realized 24 h supercooling storage at − 4 ℃. The supercooled samples exhibited food quality comparable to that of the fresh samples, with weight loss in the supercooled samples reduced by 73.2% in comparison to the control group. The mechanism of the effect of different level of magnetic energy density on cherry supercooling is explored from the macroscopic point of view of thermodynamic and the microscopic point of view of hydrogen bonding of water molecules. The oscillating magnetic field makes the Gibbs free energy of water molecules as a whole rise, which leads to a larger energy barrier required for crystallization. In addition, the magnetic field inhibits crystallization by weakening the hydrogen bonding within the water molecule clusters so that the water molecule cluster size does not reach the critical radius. To a certain extent the higher the magnetic energy density, about less prone to freezing under the same supercooling conditions, providing a reference for the future determination of the lowest magnetic energy density for different fruits, and helping to reduce the energy consumption of this technology.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142761910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging 蘑菇的蘑菇基于生物的活性食品包装方法

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-28 DOI: 10.1007/s11483-024-09913-y

Mustafa Karanfіl, Nurcan Doğan, Yasin Akgul, Cemhan Doğan, Salih Birhanu Ahmed

{"title":"Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging","authors":"Mustafa Karanfіl, Nurcan Doğan, Yasin Akgul, Cemhan Doğan, Salih Birhanu Ahmed","doi":"10.1007/s11483-024-09913-y","DOIUrl":"10.1007/s11483-024-09913-y","url":null,"abstract":"<div><p>In this study, carbon dots (CDs) were synthesized from Pleurotus ostreatus liquid culture and incorporated into polyvinyl alcohol (PVA) and chitosan (Chi) nanofibers, fabricated via the electroblowing technique to create an active packaging material. TEM analysis confirmed that the synthesized CDs possessed uniform size and morphology, while UV-Vis spectroscopy validated their optical properties. SEM imaging revealed that the electroblown nanofibers had a smooth surface morphology and uniform distribution of CDs within the PVA-Chi matrix. The nanofibers also exhibited enhanced thermal stability, as determined by thermogravimetric analysis (TGA). The developed CD-PVA-Chi nanofiber packaging was applied to oyster mushrooms, where it significantly reduced weight loss by over 50%, inhibited microbial growth by approximately 60%, and preserved 80% of the mushrooms’ firmness over a 6-day storage period compared to control packaging. The cytotoxicity tests confirmed that the packaging material was non-toxic, making it safe for food contact applications. This study demonstrates that the CD-PVA-Chi nanofiber packaging is a promising, eco-friendly alternative to conventional packaging materials, with potential for extending the shelf life of perishable foods through its bioactive properties and scalability for industrial production.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142736899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Impact of Food-to-Food Fortification by House Cricket Powder on the Sensory, Functional, and Nutritional Properties of Climate-Smart Cassava Flour 从食物到食物添加蟋蟀粉对气候智能木薯粉的感官、功能和营养特性的影响

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-28 DOI: 10.1007/s11483-024-09910-1

Geoffrey Ssepuuya, Wilberforce Jjoloba, Leticia Nakamya, Juliet H. Musalima, Dorothy Nakimbugwe, George William Ssendagala

{"title":"Impact of Food-to-Food Fortification by House Cricket Powder on the Sensory, Functional, and Nutritional Properties of Climate-Smart Cassava Flour","authors":"Geoffrey Ssepuuya, Wilberforce Jjoloba, Leticia Nakamya, Juliet H. Musalima, Dorothy Nakimbugwe, George William Ssendagala","doi":"10.1007/s11483-024-09910-1","DOIUrl":"10.1007/s11483-024-09910-1","url":null,"abstract":"<div><p>Cassava ranks as the 2nd most important staple food in Uganda. Several climate-smart cassava varieties have been developed but remain nutrient deficient. This study evaluated the impact of adding house cricket powder on cassava’s sensory, functional, and nutritional quality behaviour. Using design expert software (version 13) and sensory analysis techniques, the study screened and selected four cassava–cricket composites based on two cassava varieties (Narocass 1 and Magana) containing between 8.36% and 10.52% house cricket powder. These composites exhibited significantly lower scores (<i>P</i> < 0.05) for colour, aroma, aftertaste, and overall acceptability, although they remained within sensory acceptable limits, i.e., 5–7 on a 9-point hedonic scale. Cricket powder incorporation significantly increased the protein content from 1.05-1.11% to 6.46–6.81% (<i>P</i> < 0.001), fat content from 0.71-0.74% to 2.30–2.77% (<i>P</i> < 0.001), and protein digestibility from 83-84% to 88–94% (<i>P</i> < 0.001). The functional properties were statistically significantly (<i>P</i> < 0.05) influenced, however, there were not any significant changes in the sensory properties (taste, texture, flavour, mouth-feel, etc.) such as taste and mouthfeel that the significant changes in functional properties would influence. The pasting properties were not generally affected. Hence, nutritionally richer cassava–cricket powder composites can substitute the food functions of plain cassava flour. The sensory quality of house cricket powder should be improved through refining techniques known to positively influence the sensory properties of cereal and tuber flours to which it is normally added as an ingredient.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142736901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Suitability of Dimensional, Physical and Physicochemical Properties of Selected Eight Improved Rice (oryza sativa l.) Varieties for Extrusion Cooking 选定的八个改良水稻（oyza sativa l.）品种的尺寸、物理和理化特性是否适合挤压蒸煮

IF 2.8 4区农林科学

Food Biophysics Pub Date : 2024-11-27 DOI: 10.1007/s11483-024-09902-1

Mayaki Olutayo Moses, Akinwande Bolanle Aishat, Oke Moruf Olanrewaju

{"title":"Suitability of Dimensional, Physical and Physicochemical Properties of Selected Eight Improved Rice (oryza sativa l.) Varieties for Extrusion Cooking","authors":"Mayaki Olutayo Moses, Akinwande Bolanle Aishat, Oke Moruf Olanrewaju","doi":"10.1007/s11483-024-09902-1","DOIUrl":"10.1007/s11483-024-09902-1","url":null,"abstract":"<div><p>This research work characterized and screened local rice varieties in order to select the most suitable variety for production of ready-to-eat breakfast meals through extrusion cooking. Eight improved FARO 61-67 paddy rice varieties were milled, characterised and screened for extrusion properties. The milling characteristics, axial dimensional, physical, physicochemical, functional and cooking properties of the varieties were studied. The yield for brown rice ranged from 78.16-79.91% while head brown rice yield ranged from 23.82-75.61%. The bran yield after milling for 60 s ranged from 1.98-7.22%, while degree of milling ranged from 2.52-9.04. Length, width, and thickness for all varieties ranged from 6.21- 6.91 mm, 2.02-2.46 mm, and 1.55-1.82 mm, respectively. Length-breadth ratio, aspect ratio and kernel volume of milled rice ranged between 2.59-3.33, 0.30-0.39 and 10.72-15.97 mm<sup>3</sup>, respectively. The thousand kernel weight has range of 16.55-20.66 g, while bulk density ranged from 0.567-0.652 kgm<sup>3</sup>. Gelatinization temperature has three categories of high alkaline digestion value 6-7 (55-69 ℃), intermediate 4-5 (70-74 ℃) and low 2-3 (75-79 ℃). Cooking time was from 12.67-30.67 min while the gel consistency ranged from 33.22-37.99 mm. Total starch and amylose concentration ranged from 66.83-82.43%, and 22.21-25.96, respectively. Water absorption capacity ranged from 5.61-6.71, and length-wise expansion ratio, breadth-wise expansion ratio, and cooked length-breadth ratio ranged from 1.23-1.47, 1.38-1.50 and 2.43-2.66. Results of physical, physicochemical l, functional, cooking, and expansion characteristics of milled rice show FARO 64 variety has optimum extrusion properties. It is therefore considered the most suitable for use in rice extrusion process.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142714608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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