Journal of Food Measurement and Characterization最新文献

{"title":"Screening dominant bacteria and establishing models to predict the growth of Serratia in cold fresh chicken","authors":"Jing Tao,&nbsp;Ya-Jing Huang,&nbsp;Xian-Shuang Deng,&nbsp;Jia-Le He,&nbsp;Fei Zhao,&nbsp;Qing-Ping Xu,&nbsp;Jin-Liang Chen,&nbsp;Jia-Heng Yan","doi":"10.1007/s11694-025-03349-9","DOIUrl":"10.1007/s11694-025-03349-9","url":null,"abstract":"<div>\u0000 \u0000 <p>Chilled meat is highly susceptible to microbial contamination due to its rich nutrition. There is a close relationship between the growth of spoilage microorganisms and the shelf life of chilled meat. The growth rate of these bacteria varies significantly at different temperature levels. The identification of specific spoilage bacteria through strain-specific traits and temperature parameters, along with the development of predictive models, can advance the progress of cold chain logistics and the chilled food sector. In this study, chicken breast meat was used as the research object to analyze the changes in sensory, physicochemical, and microbial indicators of chicken breast meat during storage at 4 °C. The mechanism of its spoilage was revealed, and the dominant spoilage bacteria were isolated and identified. A shelf life prediction model for chicken breast meat during cold storage was established. The research results indicate that the pH of chicken breast meat stored at 4 °C shows a trend of first decreasing and then increasing, and the number of main spoilage bacteria increases over time. On the 8th day, the comprehensive sensory score and physicochemical indicators reach unacceptable limits. The experiment identified two strains of <i>Serratia</i>, which are the main dominant spoilage bacteria in chicken breast meat during cold storage. The Gompertz and Belehradek equations of Origin software were used to fit the growth of <i>Serratia</i> in chicken breast meat. A prediction model for <i>Serratia</i> growth was successfully established within the temperature range of 4–20 °C. The evaluation coefficients R² are all greater than 0.97, and the Bf value is stable between 0.9 and 1.1, which proves that the model can accurately predict the growth of <i>Serratia</i> at different temperatures. When fitting the relationship between temperature and maximum specific growth rate and delay period in the Belehradek model, we found a clear linear relationship between the two. This indicates that the model can reliably predict the shelf life of chicken breast meat in different temperature regions. The shelf life prediction model has practical guiding significance and application value for the quality and biosafety of chilled meat.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5708 - 5719"},"PeriodicalIF":3.3,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904995","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":"Discrimination of black tea fermentation degree with integrated attention mechanisms","authors":"Fang Qi,&nbsp;Shuhong Bai,&nbsp;Dengpeng Zou,&nbsp;Zhe Tang","doi":"10.1007/s11694-025-03351-1","DOIUrl":"10.1007/s11694-025-03351-1","url":null,"abstract":"<div><p>Accurately assessing the fermentation degree of black tea is essential for maintaining quality standards during its processing. However, existing methods primarily depend on human expertise, resulting in significant time expenditure and inconsistent performance. Addressing these limitations, this study proposes the Synergistic Adaptive Fusion Network (SAFNet), a recognition model with attention mechanisms and feature fusion, to accurately identify fermentation degree. To better capture fermentation-related features, the Synergistic Convolution Attention Module (SCAM) is designed to integrate global context with local details to retain essential information. Additionally, the Adaptive Multi-Scale Attention Feature Fusion (AMSAFF) module is developed, enabling the adaptive integration of multi-resolution feature maps from different receptive fields. This mechanism improves the model’s capacity to concentrate on key fermentation-related features and reduce interference from irrelevant background information. Given the difficulty in obtaining black tea fermentation images, data augmentation utilizing the DDPM diffusion framework together with the ESRGAN super-resolution technique is employed to expand the dataset. Experimental results on a self-constructed black tea fermentation dataset demonstrate that SAFNet achieves an accuracy of 87.03%, surpassing ResNet50 by 8.6% in Precision, 8.52% in Recall, and 8.6% in F1-score. These findings reveal the capability of SAFNet for black tea fermentation classification and its potential for intelligent tea processing applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5730 - 5749"},"PeriodicalIF":3.3,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904947","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":"In vitro simulated gastrointestinal digestion and identification of novel antidiabetic peptides from isolated peanut protein","authors":"Wedad Q. AL-Bukhaiti,&nbsp;Anwar Noman,&nbsp;Sam Al-Dalali,&nbsp;Hanxiang Li,&nbsp;Sherif M. Abed,&nbsp;Shulin Deng,&nbsp;Liyun Zhao,&nbsp;Sheng-Xiang Qiu","doi":"10.1007/s11694-025-03329-z","DOIUrl":"10.1007/s11694-025-03329-z","url":null,"abstract":"<div><p>This work aimed to discover potential peptides with antidiabetic properties by inhibiting the enzymes <i>α</i>-amylase and <i>α</i>-glucosidase. After undergoing simulated gastrointestinal digestion (SGID), the protein digestion rate was determined to be 66.98%. SDS-PAGE analysis demonstrated that SGID effectively promoted the digestion of peanut protein, leading to the formation of smaller peptides. The digested protein exhibited significant inhibition of <i>α</i>-amylase and <i>α</i>-glucosidase. The inhibitory activity of both enzymes was higher in the FIII fraction (&lt; 3 kDa) obtained through ultrafiltration. This fraction was further purified using gel filtration chromatography to produce sub-fractions (SF). Among these SFs, FIII-SF5 exhibited the highest activity (<i>p</i> &lt; 0.05) in terms of inhibiting <i>α</i>-amylase (IC₅₀ of 9.48 mg/mL) and <i>α</i>-glucosidase (IC₅₀ of 7.52 mg/mL). It was subsequently purified using RP-HPLC to produce sub-sub-fractions (SSF), and FIII-SF5-SSF3 was identified as the most active (<i>p</i> &lt; 0.05) with IC₅₀ of 1.80 mg/mL for <i>α</i>-amylase and 1.23 mg/mL for <i>α</i>-glucosidase. LC–MS/MS was then utilized to determine the peptide sequences. In this study, two novel peptides, Asp-Asn-Leu-Pro (458.19 Da, IC₅₀ of 1.37 and 0.95 mg/mL) and Gln-Leu-Pro (357.18 Da, IC₅₀ of 1.96 and 1.57 mg/mL), were successfully discovered as <i>α</i>-amylase and <i>α</i>-glucosidase inhibitors. Additionally, both peptides demonstrated antiglycation activity, with IC₅₀ values of 280.46 and 110.39 μg/mL, respectively. These results indicate that peptides derived from peanut protein are promising natural components for diabetes management applications and could serve as a novel source of antidiabetic peptides, offering potential benefits in the functional and health food sector.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5499 - 5509"},"PeriodicalIF":3.3,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905291","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":"Optimization of storage conditions for johor stingless bee honey using factorial experimental design","authors":"Effaliza Misran,&nbsp;Nur Fatiha Norhisham,&nbsp;Fitrien Husin,&nbsp;Saiful Irwan Zubairi,&nbsp;Harisun Ya’akob","doi":"10.1007/s11694-025-03344-0","DOIUrl":"10.1007/s11694-025-03344-0","url":null,"abstract":"<div><p>Stingless bee honey, highly valued for its nutritional and medicinal benefits, is widely produced in Malaysia, especially in Johor. However, optimal storage conditions are essential to preserve these qualities over time. This study investigates the effects of temperature and storage duration on the quality of stingless bee honey, analyzing 27 samples collected from 10 districts in Johor, Malaysia. Specifically, the study examines variations in moisture content, acidity, and hydroxymethylfurfural (HMF) levels across three temperatures (4°C, 24°C, and 35°C) and storage periods ranging from 30 to 90 days. Findings reveal that lower temperatures, particularly 4°C, are effective in minimizing increases in moisture content, acidity, and HMF over shorter storage periods, preserving honey quality most effectively at 30 days. These findings highlight the significance of cool storage in preserving the physicochemical properties of honey and offer valuable insights for developing storage standards that improve the safety, quality, and therapeutic value of honey products from Malaysian stingless bees. This research also contributes valuable insights for broader applications in the honey industry, particularly within Malaysia's climate.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5640 - 5657"},"PeriodicalIF":3.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03344-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904960","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":"Black rice macromolecules and the role of its flour in food sector: a comprehensive review","authors":"Avneet Kaur,&nbsp;Sukhvinder Singh Purewal,&nbsp;Harinder Singh,&nbsp;Chidanandamurthy Thippeswamy Swamy,&nbsp;Ram Sarup Singh,&nbsp;Maninder Kaur,&nbsp;Animesh Sen,&nbsp;Anam Tanveer","doi":"10.1007/s11694-025-03433-0","DOIUrl":"10.1007/s11694-025-03433-0","url":null,"abstract":"<div><p>Macromolecules play an important role while provide specific taste, and texture to the food product. Nutritional profile of black rice indicates the presence of starch (70–80%), protein (9–11%), fat (2–3%) and fiber (4–5%) apart from anthocyanins, phenols, flavonoids and minerals. As compared to artificial colors, food products rich in natural pigments are preferred by consumers. Health benefits associated with the black rice makes it a good substrate choice for industrial sectors. Variety of food products such as muffins, biscuits, cookies, cakes and alcoholic drinks could be prepared from black rice. In this review paper, macromolecules, extraction and their potential in food sector has been discussed in detail. Scientific details provided in this review will help to gain meaningful information related to black rice macromolecules.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6284 - 6294"},"PeriodicalIF":3.3,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090379","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":"Impact of ultrasonic treatment on volatile components in pumpkin juice by gas chromatography–mass spectrometry and electronic nose","authors":"Manjun Zhang,&nbsp;Chunli Zhou,&nbsp;Renqin Tan,&nbsp;Leyi Yao,&nbsp;Wei Su,&nbsp;Long Ma,&nbsp;Wenhui Pan,&nbsp;Wen Li","doi":"10.1007/s11694-025-03431-2","DOIUrl":"10.1007/s11694-025-03431-2","url":null,"abstract":"<div><p>Gas chromatography-mass spectrometry (GC–MS) and electronic nose (E-nose) techniques were used to study the effect of ultrasonic (US) retention on the volatile components of freshly squeezed pumpkin juice. The investigation found that the volatile components in pumpkin juice varied depending on the ultrasonic method (ultrasonic power at 0—400 W, treatment time 0—20 min, and temperature 10—40 ℃). As power increases, temperature decreases, and processing time increases, the number of components detected increases. In particular, the concentration of aroma components in pumpkin juice treated after 200 W, 10 min, and 10 ℃ were 1.21, 0.99, and 1.23 times higher than that in the control group, respectively. The aroma characteristics of pumpkin juice showed that ketones, alcohols and ester compounds are its main aromatic substances. Compared to untreated pumpkin juice samples, ultrasonic treatment resulted in the formation of new compounds or the elimination of compounds present in untreated samples. The results of electronic nose, GC–MS and sensory evaluation showed that ultrasonic better preserved the flavour of pumpkin juice. The results of this study improve our understanding of the application of ultrasonic in enhancing the volatile components of pumpkin juice.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6901 - 6919"},"PeriodicalIF":3.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090300","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":"Urease inhibitory potency of Chenopodium quinoa seed extract: LC–ESI–MS/MS, GC–MS/MS analysis, biological evaluations, molecular docking, ADMET property, DFT calculation and PASS prediction","authors":"Yunus Basar,&nbsp;Semiha Yenigun,&nbsp;Sinem Yılmaz,&nbsp;Aslı Yıldırım Kocaman,&nbsp;Ibrahim Demirtas,&nbsp;Mehmet Hakkı Alma,&nbsp;Suleyman Temel,&nbsp;Tevfik Ozen","doi":"10.1007/s11694-025-03288-5","DOIUrl":"10.1007/s11694-025-03288-5","url":null,"abstract":"<div><p>For millennia, people have been growing <i>Chenopodium quinoa</i> Willd. (CQ) and its seeds have agricultural potential for functional food production. The CQ methanol (CQME) extracts examined this study's phytochemical contents. In LC–ESI–MS/MS analysis of CQME, vanillic acid (VA) was determined as the main component with a 682.61 µg/g extract value. The bioactivities of CQME and VA were examined and compared with standard compounds, and the <i>in-silico</i> studies of VA were also performed on urease. The CQME showed lower PMRA activity than the standards but higher activity in the DPPH˙ scavenging activity. CQME and VA exhibited more effective urease inhibition activity than thiourea. The binding energies of -6.30 kcal/mol were determined for VA in the presence of urease. The antiproliferative and cytotoxic effects of CQME against HEPG2 and HT29 cell lines were determined by MTT assay. According to the pharmacokinetic properties of VA, gastrointestinal absorption and bioavailability scores were observed to be high. The compound's E_gap values were calculated as 0.177 eV in DFT calculations. Thus, the bioactivity of CQME and the <i>in-silico</i> capacities of the main component VA will shed light on its inclusion among natural additive products and active use as a supplementary food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5311 - 5332"},"PeriodicalIF":3.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03288-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905028","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":"Unveiling the nutritional composition of dragon fruit during developmental stages using UHPLC and GC–MS/MS analysis","authors":"Rahul Sen,&nbsp;Ananta Madhab Baruah","doi":"10.1007/s11694-025-03435-y","DOIUrl":"10.1007/s11694-025-03435-y","url":null,"abstract":"<div><p>Dragon fruit, a newly introduced crop to the current agroclimatic conditions, is gaining popularity among consumers and farmers. However, its adoption remains hesitant due to limited information on the changes in nutritional composition during fruit development. This systematic research investigates the nutritional changes during the developmental process of two dragon fruit species, <i>Hylocereus undatus</i> and <i>Hylocereus costaricensis</i>, using UHPLC, GC, and GC–MS/MS instruments. Semi-quantitative GC analysis reveals that the seeds of <i>H. costaricensis</i> and <i>H. undatus</i> fruits contain 18 and 12 fatty acids, respectively. The mature fruit pulp had four fat-soluble vitamins (A, D, E, K) and five water-soluble B vitamins (B1, B2, B3, B6, and B9. Seven organic acids were identified and quantified, with malonic acid (66.42 ± 2.64 mg/100 g) being predominant in <i>H. costaricensis</i> and citric acid (85.62 ± 0.15 mg/100 g) in <i>H. undatus</i>. Key findings include the presence of sucrose in low amount and accumulation of the sugar alcohols mannitol and myo-inositol in fruit pulp during the fruit development. These findings provide insights into optimal harvest timing and highlight the nutritional potential of dragon fruit as a functional food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6920 - 6933"},"PeriodicalIF":3.3,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090299","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":"Enhancing β-carotene storage stability through spray‒drying microencapsulation with maltodextrin-based carriers","authors":"Norma Olivia Reyes-Ramos,&nbsp;Miguel Angel Ruiz-Cabrera,&nbsp;Lucía María Cristina Ventura-Canseco,&nbsp;María Celina Luján-Hidalgo,&nbsp;Alicia Grajales-Lagunes,&nbsp;Miguel Abud-Archila","doi":"10.1007/s11694-025-03419-y","DOIUrl":"10.1007/s11694-025-03419-y","url":null,"abstract":"<div><p>This study evaluated the effectiveness of maltodextrin (MD) combined with gum Arabic (GA), soymilk (SM), and soy protein (SP) as encapsulating agents for β-carotene microencapsulation via spray drying. The process achieved an encapsulation efficiency ranging from 7.95 to 56.25%, with microcapsules showing particle sizes between 1 and 7 μm. Stability tests at 4 °C and 30 °C revealed significant differences in retention, with β-carotene contents of 2.64 mg/g and 0.37 mg/g, respectively, after 90 days of storage. Compared with MD alone, the addition of SP and SM significantly improved the antioxidant activity (up to 66% DPPH radical scavenging). Morphological analysis confirmed more uniform particle distributions when MD was combined with other agents. These results demonstrate the potential of these formulations as functional food additives with enhanced stability and antioxidant properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6839 - 6850"},"PeriodicalIF":3.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090642","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":"Enhancing date fruit classification using machine learning, CTGAN, and SHAP-based explainability","authors":"Prokash Gogoi,&nbsp;J. Arul Valan","doi":"10.1007/s11694-025-03428-x","DOIUrl":"10.1007/s11694-025-03428-x","url":null,"abstract":"<div><p>The date palm (Phoenix dactylifera) plays a vital role in the cultural and economic sectors of the Middle East, Asia, and North Africa. Accurate and efficient classification of date fruit varieties is crucial, yet traditional manual sorting methods remain inefficient and error-prone. This study aims to develop an automated classification system using machine learning classifiers, address data imbalances with generative AI techniques, and enhance model interpretability through Explainable AI methods. The dataset used in this study contains 898 samples, each comprising 34 features extracted from images of seven different types of date fruits. The Generative AI technique, Conditional Tabular Generative Adversarial Network (CTGAN), was utilized to address class imbalance issues by generating synthetic data. Four classifiers, XGBoost, Support Vector Machine (SVM), K-Nearest Neighbors (KNN), and Multilayer Perceptron (MLP), were trained on balanced training data and tested on separate test data. Additionally, the Explainable AI method, SHapley Additive exPlanations (SHAP), was employed to interpret feature importance, enhancing transparency and understanding of the model’s decision-making. Results indicated that the MLP classifier achieved the highest accuracy of 96.11%, with Precision, Recall, and F1 Score values of 94.80%, 95.38%, and 95.02%, respectively. Our approach combining generative and explainable AI techniques significantly improves the efficiency and reliability of date fruit classification systems, offering a scalable and interpretable solution for automating grading and quality assessment. This research provides a practical, data-driven framework for agricultural applications, with potential extensions to real-time data integration and hybrid models for further performance enhancement.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6851 - 6872"},"PeriodicalIF":3.3,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090647","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}