Journal of Food Measurement and Characterization最新文献_第10页

Insights into the quality and safety control of traditional Chinese fermented sausages via dynamic profiling of the microbiota and metabolome 通过微生物群和代谢组的动态分析了解中国传统发酵香肠的质量和安全控制

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-27 DOI: 10.1007/s11694-025-03334-2

Peiyun Liu, Hong Zhang, Huanhuan Li, Honggang Tang, Xiaozhong Ma, Shengyuan Ge, Lihong Chen, Chunlan Xu, Ke Zhao

{"title":"Insights into the quality and safety control of traditional Chinese fermented sausages via dynamic profiling of the microbiota and metabolome","authors":"Peiyun Liu, Hong Zhang, Huanhuan Li, Honggang Tang, Xiaozhong Ma, Shengyuan Ge, Lihong Chen, Chunlan Xu, Ke Zhao","doi":"10.1007/s11694-025-03334-2","DOIUrl":"10.1007/s11694-025-03334-2","url":null,"abstract":"<div><p>Although microorganisms are essential for the production of traditional fermented sausages (TFS), the relationship between microbial activity, their metabolites, and the safety and quality of the final product remains unclear. To address this, the physicochemical properties (including color, pH, a<sub>w</sub>, lipid oxidation, and nitrite residue), microbiome composition, and metabolome of TFS were analyzed at different ripening stages (D1, D3, D5, D15, and D25). The findings indicated that D15 represents a critical turning point in the physicochemical parameters of Chinese TFS during ripening, thus delineating two distinct fermentation stages: an former stage (D1 to D15) and a later stage (D15 to D25). Moreover, the microbial communities and metabolic profiles differed markedly between these two phases. Lipid-derived metabolites were predominant during the early phase, whereas proteolytic substances dominated in the later phase. In particular, the genus <i>Weissella</i> showed positive correlations (absolute r > 0.45, <i>p</i> < 0.05) with lipid metabolites such as sphingosine, oleic acid, and linoleic acid, and negative correlations with toxins including 5-fluorouridine, penicillin, and indole. Conversely, <i>Shewanella</i> exhibited the opposite pattern. Thus, <i>Weissella</i> and <i>Shewanella</i> appear to be key microorganisms that significantly influence the quality and safety of TFS by modulating lipid and toxin metabolism. These results contribute to a deeper understanding of the mechanisms underlying quality and safety control in Chinese TFS and provide theoretical support for the future development of healthier fermented meat products. Nevertheless, further validation studies are necessary.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5539 - 5553"},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904942","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

Integrating ATR-MIR spectroscopy with stacking machine learning for detecting palm olein adulterants in groundnut oil 结合ATR-MIR光谱与叠加机器学习检测花生油中棕榈油掺杂物

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-27 DOI: 10.1007/s11694-025-03360-0

Kamini G. Panchbhai, Madhusudan G. Lanjewar

{"title":"Integrating ATR-MIR spectroscopy with stacking machine learning for detecting palm olein adulterants in groundnut oil","authors":"Kamini G. Panchbhai, Madhusudan G. Lanjewar","doi":"10.1007/s11694-025-03360-0","DOIUrl":"10.1007/s11694-025-03360-0","url":null,"abstract":"<div><p>Groundnut oil (GNO) is a rich source of crucial fatty acids for human physiological development. However, concerns have been raised regarding certain manufacturers who may adulterate GNO with less expensive alternatives such as palm olein (PO). The authors proposed a robust and effective method that integrates Attenuated Total Reflection Mid-Infrared (ATR-MIR) spectroscopy with pre-processing, Principal Component Analysis (PCA), and Machine Learning (ML) models utilizing a stacking approach for the prediction and quantification of PO adulteration in GNO. Unlike earlier research, which mainly relied on single regression or classification models without thorough validation, this study uses both regression and classification approaches inside a stacking architecture to improve prediction resilience. This study used a dataset with pure groundnut oil with varying concentrations of palm oil (0%, 6.25%, 25%, and 50%). The results indicated that the stacking regressor (STR) achieved a coefficient of determination (R<sup>2</sup>) of 0.999, with a Root Mean Square Error (RMSE) of 0.145 ml (v/v), Standard Error of Prediction (SEP) of 0.006 ml (v/v), and Ratio of performance to deviation (RPD) of 136.2. The stacking classifier (STC) also attained a perfect accuracy rate of 100.0%. These outcomes show spectral-based ML approaches’ effectiveness in food authentication, providing a non-destructive, quick, cost-effective, and adaptable solution for identifying adulteration in edible oils. Furthermore, this study employs mid-infrared spectral data to develop a hybrid framework for GNO adulteration detection.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5871 - 5885"},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904943","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

Production of functional sugar candy enhanced with nanoemulsion of peppermint essential oil for ready-to-drink herbal tea 薄荷精油纳米乳增强功能糖的生产，用于即饮凉茶

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-27 DOI: 10.1007/s11694-025-03353-z

Elnaz Lotfi, Sajad Pirsa, Forogh Mohtarami

{"title":"Production of functional sugar candy enhanced with nanoemulsion of peppermint essential oil for ready-to-drink herbal tea","authors":"Elnaz Lotfi, Sajad Pirsa, Forogh Mohtarami","doi":"10.1007/s11694-025-03353-z","DOIUrl":"10.1007/s11694-025-03353-z","url":null,"abstract":"<div><p>In this study, an oil-in-water emulsion of peppermint essential oil was prepared and subsequently utilized in the formulation of functional sugar candy. The production efficiency of the peppermint essential oil emulsion was determined to be 72.6%. Structural characteristics of the resulting candies were analyzed using FTIR, SEM, and XRD techniques. Key parameters of the emulsion, including particle size, zeta potential, electrophoretic mobility, and polydispersity index (PDI), were measured at 132 nm, -36 millivolts, 0.00028 cm<sup>2</sup>/Vs, and 0.365, respectively. The addition of the emulsion significantly increased the moisture and ash content of the herbal candy. However, the clarity of the samples decreased as the concentration of the essential oil emulsion increased, and this addition resulted in a higher yellowness factor (b*). The presence of emulsified essential oil (as opposed to free essential oil) generally contributed to increased surface stickiness and texture hardness of the candies. Importantly, the antioxidant properties of the candy containing encapsulated peppermint essential oil were enhanced. Moreover, the release rate of the essential oil was significantly reduced with higher emulsion content, indicating effective stabilization of the essential oil. Against <i>Candida albicans</i>, candies containing 100% emulsified peppermint essential oil exhibited an inhibition zone of 15 mm in diameter. FTIR analysis confirmed electrostatic and physical interactions between the components of the candy. Overall, peppermint essential oil, whether free or emulsified, contributed to strengthening the crystalline structure of the candy. Sensory evaluation revealed no significant difference in overall acceptance between infusions made with free essential oil and those made with emulsified essential oil, demonstrating that the products possess notable antioxidant and antifungal properties, which may appeal to consumers.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5769 - 5786"},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904946","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

Investigation of physicochemical, bioactive, textural and sensory properties of gluten-free cakes enriched with kumquat (little jewel of citrus) flour 添加金桔粉的无麸质蛋糕的理化、生物活性、质地和感官特性研究

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-27 DOI: 10.1007/s11694-025-03354-y

Başak Öncel

{"title":"Investigation of physicochemical, bioactive, textural and sensory properties of gluten-free cakes enriched with kumquat (little jewel of citrus) flour","authors":"Başak Öncel","doi":"10.1007/s11694-025-03354-y","DOIUrl":"10.1007/s11694-025-03354-y","url":null,"abstract":"<div><p>Kumquat is a citrus fruit utilized both in its fresh form and in a variety of culinary preparations. It possesses a distinctive hue, substantial nutritional benefits, and advantageous phytochemical. Being consumed in its entirety (including peel and fruit), it generates no waste and qualifies as an eco-sustainable food. In this study, kumquat was dried and included in the formulation of gluten-free cake (GFC) as a substitute for rice flour, resulting in a product abundant in polyphenols, antioxidants and dietary fiber for celiac patients. Initially, the physicochemical parameters of kumquat flour were assessed, and the impact of kumquat flour at 5%, 10%, and 15% concentrations on GFC qualities (color, bioactive compounds, texture, and sensory attributes) was examined. The optimal outcomes were identified in samples augmented by 15% (GFC15). The results indicate that the total phenolic content of the samples was 296.85 mg GAE/100 g, the antioxidant capacity (DPPH-ABTS) ranged from 221.87 to 198.35 µmol Trolox/100 g, and the total flavonoid content was 86.11 mg QE/100 g. Furthermore, the pale color of the GFC has been eradicated from both the crust and the crumb. A statistically significant difference was seen among the samples in all parameters except for appearance (4.02) and chewiness (3.55) (<i>p</i> > 0.05). The GFC15 sample obtained the highest ratings from the panelists for color (4.09), taste (4.12), aroma (3.55) and overall acceptability (4.33) (<i>p</i> < 0.05). The findings indicate that GFC15 samples surpass the control group (100% rice flour) regarding physicochemical, nutritional and sensory attributes, indicating that kumquat flour is a viable option in gluten-free baking formulations.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5787 - 5795"},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03354-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904945","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

Evaluation of far infrared technology in coffee roasting for improved heat dynamics energy efficiency and sensory assessment 远红外技术在咖啡烘焙中的热动力学、能效和感官评价

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-27 DOI: 10.1007/s11694-025-03321-7

Kingkarn Puntuwanit, Pisit Maneechot, Tawat Suriwong, Kornkanok Nimpanich

{"title":"Evaluation of far infrared technology in coffee roasting for improved heat dynamics energy efficiency and sensory assessment","authors":"Kingkarn Puntuwanit, Pisit Maneechot, Tawat Suriwong, Kornkanok Nimpanich","doi":"10.1007/s11694-025-03321-7","DOIUrl":"10.1007/s11694-025-03321-7","url":null,"abstract":"<div><p>The rotating drum roasting method is currently among the most prevalent roasting systems used throughout the industry. The drum operates with heat conduction that develops when coffee beans touch heated metal surfaces while relying on heat convection for circulating hot air across the surface of the beans during roasting. However, no research has yet applied the use of irradiation in roasting machines. This research investigates the heat radiation of far-infrared heaters in a roasting machine by installing the FIR heaters in the center of the roasting drum. The electrical power of the FIR heaters is set at 5 levels, namely 1,000—3,000 watts per step, increasing by 500 watts respectively. The results showed that the coffee beans are exposed to greater heat and roast faster as the power emitter is increased. During coffee roasting, radiative heat impacts the process to a greater extent than convective heat does. Surface area influences how effectively they operate because larger areas transfer heat more efficiently. The roasting process takes a shorter time when performed on surfaces that have high emissivity, but beans with reduced surface exposure need longer roasting periods. This research can be utilized to identify suitable conditions in the roasting process by employing a combination of irradiation techniques and heat conduction in the roasting machine.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 7","pages":"5103 - 5116"},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145171085","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

A lightweight real-time potato damage detection method based on improved YOLOv8 一种基于改进YOLOv8的轻量级马铃薯损伤实时检测方法

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-27 DOI: 10.1007/s11694-025-03365-9

Zheng Ma, Ning Zhang, Shuai Wang, Yaoming Li, Yu Pan, Jiaqi Zhang, Chang Liu, Hongyan Gao

{"title":"A lightweight real-time potato damage detection method based on improved YOLOv8","authors":"Zheng Ma, Ning Zhang, Shuai Wang, Yaoming Li, Yu Pan, Jiaqi Zhang, Chang Liu, Hongyan Gao","doi":"10.1007/s11694-025-03365-9","DOIUrl":"10.1007/s11694-025-03365-9","url":null,"abstract":"<div><p>To address the poor real-time detection of potato damage during harvesting and the high computational complexity of the model, this paper proposed a lightweight detection algorithm based on the YOLOv8 framework—Light-YOLOv8. The algorithm achieved lightweight detection by integrating EfficientNet-B0 composite scaling strategy to optimize model parameters and integrating the MBConv network module to reduce the backbone network’s weight. By combining the lightweight network Slim-neck with the CARAFE upsampling operator, the SNC neck network was designed and constructed, to reduce the weight and enhance its ability to process detailed information. Additionally, Light-YOLOv8 employed the PReLU activation function to optimize network performance. Experimental results demonstrated that Light-YOLOv8 achieved a mean average precision (mAP@50–95) of 95.23%, significantly reduced model parameters (only 1.88 M) and floating-point operations (as low as 5.5G), and reduced the inference speed for a single image to 12 ms per image, with a model memory footprint of only 3.93 MB. In edge computing device deployment, Light-YOLOv8 balances speed and accuracy effectively compared to other models, providing technical support for real-time potato damage detection.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5931 - 5945"},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905288","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

Chemical, technological, and biological evaluation of a novel type of low-fat chocolate spread prepared from Orange albedo powder-based gel 一种新型低脂巧克力涂抹剂的化学、工艺和生物学评价

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-26 DOI: 10.1007/s11694-025-03342-2

Alyaa N. Abdel-Fattah, Zainab A. Salem, Neveen M. Zeima, Essam Mohamed Elsebaie

{"title":"Chemical, technological, and biological evaluation of a novel type of low-fat chocolate spread prepared from Orange albedo powder-based gel","authors":"Alyaa N. Abdel-Fattah, Zainab A. Salem, Neveen M. Zeima, Essam Mohamed Elsebaie","doi":"10.1007/s11694-025-03342-2","DOIUrl":"10.1007/s11694-025-03342-2","url":null,"abstract":"<div><p>This study is the first of its kind to investigate replacing Palm oil in chocolate spreads with <i>orange albedo</i> powder-based gel (OAP‐gel) and to evaluate its effects on chemical, Technological, sensory, and biological properties using <i>Sprague Dawley</i> rats. The purpose was to advance a healthier, sustainable chocolate spread by formulating samples with “25%, 50%, 75%, and 100%” Palm oil substitution ratios and comparing them with the commercial control. Results exposed that replacing 75% of fat in chocolate spreads with (OAP- gel) resulted in significant enhancements in protein, minerals, carbohydrates, and crude fiber values, also, in L*and a*coordinates, sensory features such as appearance, color, and overall acceptability. <i>DPPH</i> scavenging action of OAP improved with longer incubation times; there were significant decreases in ether extract, caloric content, consistency, and viscosity. while, there were nope significant variances in terms of density, water activity, pH value, specific volume, Break Point, Firmness, Cohesiveness, taste, texture, and odor in comparison to commercial spread. The biological assessment showed that the rats which fed the 100% OAP‐gel sample showed a significant decrease in blood glucose (-6%), total cholesterol (-20.7%), LDL (-14.4%), triglycerides (-21.6%), ALT (-29.8%), ALP (-4.2%), and MDA (-38.6%), and the antioxidant enzymes (<i>CAT</i>) and (<i>SOD</i>) significantly increased with (15%) and (129.4%) respectively; No considerable changes in body mass gain, comparative organ weights, or feed efficiency had been observed. In conclusion, replacing 75% of palm oil with OAP‐gel combined the nutritional and health enhancements with maintaining sensory appeal, making it a promising and innovative alternative for healthier and sustainable chocolate spreads.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5611 - 5624"},"PeriodicalIF":3.3,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904965","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

Monitoring botanical origins of honey by chemometrics-assisted physicochemical and spectroscopic approaches: a comparative study 用化学计量学辅助的物理化学和光谱方法监测蜂蜜的植物来源：一项比较研究

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-26 DOI: 10.1007/s11694-025-03364-w

Thu Huong Nguyen, Ngoc Lan Huong Nguyen, Huu-Quang Nguyen

{"title":"Monitoring botanical origins of honey by chemometrics-assisted physicochemical and spectroscopic approaches: a comparative study","authors":"Thu Huong Nguyen, Ngoc Lan Huong Nguyen, Huu-Quang Nguyen","doi":"10.1007/s11694-025-03364-w","DOIUrl":"10.1007/s11694-025-03364-w","url":null,"abstract":"<div><p>Honey, with its exceptional nutritional and therapeutic properties, is a valuable natural resource cherished by humanity. Its authenticity holds significant importance from both commercial and health perspectives. This study evaluates the performance of several analytical techniques utilizing chemometric models to distinguish the botanical origin of honey samples. These techniques include physicochemical parameter analysis, Fourier-transform infrared spectroscopy, and ultraviolet spectroscopy. Multivariate statistical models using the principal component analysis method on the dataset from each analysis technique were established to classify eight major botanical origins of honey in Vietnam, including monofloral honey with high commercial value. Out of the three approaches, ultraviolet spectroscopy stood out as a simple and efficient method by explaining more than 93% of the total variance using the first two principal components, and successfully distinguished three botanical origins from the other groups. While varying performance was observed across individual models, the combined and simultaneous use of these models could improve the accuracy of the group classification, of which up to 90.9% of the samples in the test set were identified correctly by the combination of the two spectroscopic approaches. These findings support the use of statistical analysis methods as effective tools for the categorization of the botanical origin of honey, assist market control, and commodity authentication purposes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5919 - 5930"},"PeriodicalIF":3.3,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904963","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

Membrane-based separation and enzymatic hydrolysis of Whey protein concentrate for antioxidant peptide production 膜基分离和酶解生产抗氧化肽的乳清浓缩蛋白

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-25 DOI: 10.1007/s11694-025-03345-z

Vargas-Luna Carla, Sotomayor-Grijalva María, Vera-Calle Edwin

{"title":"Membrane-based separation and enzymatic hydrolysis of Whey protein concentrate for antioxidant peptide production","authors":"Vargas-Luna Carla, Sotomayor-Grijalva María, Vera-Calle Edwin","doi":"10.1007/s11694-025-03345-z","DOIUrl":"10.1007/s11694-025-03345-z","url":null,"abstract":"<div><p>Whey production is estimated at 190 million tons/year, with about 50% discarded as effluent into soil or rivers, causing soil alterations and negatively impacting aquatic life. An alternative to reduce the environmental impact of this by-product is producing protein isolate (PI) with bioactive properties. This study aimed to evaluate the relationship between the degree of hydrolysis (%DH) of whey protein and the antioxidant activity (AA) of peptides obtained using Trypsin, Bromelain, and Papain under optimal enzymatic conditions. A multi-step separation process—including skimming, microfiltration, ultrafiltration, and diafiltration—was implemented to obtain a purified protein isolate (PI) before enzymatic hydrolysis. The PI was then hydrolyzed at a constant pH. The %DH was determined using both the pH-stat and OPA methods. AA was assessed using the ABTS method. Microfiltration and ultrafiltration effectively concentrated and purified the PI, reaching a soluble protein concentration of 23.24 ± 0.05 mg/mL after ultrafiltration. However, diafiltration was impacted by membrane fouling and selectivity alterations, reducing the concentration to 11.42 ± 0.11 mg/mL. Our findings demonstrate that Trypsin yields the highest %DH (17.80%) and AA (0.93 mg ascorbic acid equivalents/mL), establishing a strong correlation between %DH and AA. No significant difference in %DH was observed between the pH-stat and OPA methods, validating OPA as a viable alternative for industrial applications. This study integrates an enzyme selection process with filtration techniques, providing valuable insights into bioactive peptide production. The findings support a scalable strategy for the dairy industry to enhance whey utilization while mitigating environmental impact.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5658 - 5669"},"PeriodicalIF":3.3,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905130","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

Purification, characterization, and immunomodulatory properties of red yeast rice polysaccharides 红曲米多糖的纯化、表征及免疫调节特性

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-24 DOI: 10.1007/s11694-025-03277-8

Yulin Wang, Mengting Bai, Zhaolei Peng, Chunyan Cai, Jingjing Xi, Sanjun Shi, Xiaofang Li, Jia Luo

{"title":"Purification, characterization, and immunomodulatory properties of red yeast rice polysaccharides","authors":"Yulin Wang, Mengting Bai, Zhaolei Peng, Chunyan Cai, Jingjing Xi, Sanjun Shi, Xiaofang Li, Jia Luo","doi":"10.1007/s11694-025-03277-8","DOIUrl":"10.1007/s11694-025-03277-8","url":null,"abstract":"<div><p>Red yeast rice (RYR), a food supplement, is recognized for its diverse biological activities. Fermented polysaccharides often demonstrate immunomodulatory effects. In this study, we report the isolation and characterization of a polysaccharide derived from RYR. Refined RYR polysaccharide (MP-1) was obtained via alcohol precipitation, deproteinisation and processing through DEAE-52 and Sephadex G-50 columns. MP-1 has an average molecular weight of 11,694 Da. It is composed of mannose, glucose, and galactose in a molar ratio of 9.790:1.000:6.076. The obtained polysaccharides consist of pyranose rings containing both α and β glycosidic bonds. Functional assays demonstrated that MP-1 exhibits immunomodulatory properties by reducing pro-inflammatory cytokines tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) while enhancing the anti-inflammatory cytokine interleukin-10 (IL-10). Additionally, MP-1 effectively polarized lipopolysaccharide (LPS)-induced M1 macrophages toward an M2 phenotype, a process mediated by the mannose receptor (MR). These findings will offer new insights into the application of RYR polysaccharides.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 7","pages":"4634 - 4645"},"PeriodicalIF":3.3,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145144738","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