Journal of Food Measurement and Characterization最新文献

{"title":"Ternary metal–organic framework composite with nanocellulose and deep eutectic solvent for the adsorptive removal of 3-MCPD esters","authors":"Sharifah Shahira Syed Putra,&nbsp;Wan Jefrey Basirun,&nbsp;Adeeb Hayyan,&nbsp;Amal A. M. Elgharbawy,&nbsp;Maan Hayyan,&nbsp;Yousef Mohammed Alanazi,&nbsp;Jehad Saleh,&nbsp;Barun Kumar Chakrabarti,&nbsp;Chee Tong John Low,&nbsp;Md. Shalauddin,&nbsp;Shamima Akhter","doi":"10.1007/s11694-024-03034-3","DOIUrl":"10.1007/s11694-024-03034-3","url":null,"abstract":"<div><p>Removal of 3-monochloropropane-1,2-diol esters (3-MCPDEs) from edible oils is essential for better quality food consumption due to its detrimental effects on human health. Herein, we present a simple strategy for the in situ growth of a ternary metal–organic framework (Fe–Mn–MOF/N4) with nanocellulose (NC) extracted from almond shells using sulfuric acid (ASS) as a support for 3-MCPD adsorption in spiked extra virgin olive (EVO) oil. The sugar-based deep eutectic solvent (SDES) was also employed as co-solvent to enhance the active sites of the synthesized MOF, thereby increasing the adsorption capacity of the primary solid adsorbents, such as MOF and NC-ASS. The Fe–Mn–MOF/N4 achieved 85% removal of 3-MCPD under optimal conditions (6 h, 40 °C, 60 mg dose of Fe–Mn-MOF/N4, 1 g of NC-ASS, and 200 µL of SDES) via an indirect method. The adsorption performance, analyzed using Langmuir and Freundlich isotherm models, showed excellent adsorption capacity while maintaining the quality of EVO oil within acceptable limits after treatment. Importantly, Fe–Mn–MOF/N4 could be reused up to five times, with an adsorption efficiency of 48.3% after the final cycle, demonstrating its sustainability. However, further optimization is needed to prevent the gradual decline in adsorption efficiency and to meet the regulatory standards. This method offers a sustainable, effective solution for 3-MCPDE reduction, highlighting the potential of MOF-based materials to enhance food safety by reducing harmful contaminants in edible oils and food products.</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 2","pages":"1202 - 1219"},"PeriodicalIF":2.9,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109973","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":"Enhanced shelf-stability of cottage cheese using synergistic starch-based nanocomposite films reinforced with montmorillonite, starch nanocrystals, and antimicrobial lemongrass oil","authors":"Gurkirat Kaur,&nbsp;Prastuty Singh,&nbsp;Tamanna Sharma,&nbsp;Arashdeep Singh","doi":"10.1007/s11694-024-03060-1","DOIUrl":"10.1007/s11694-024-03060-1","url":null,"abstract":"<div><p>The present study evaluated the effects of starch nanocrystals (SNCs, 1% <i>w/v</i>) and montmorillonite (MMT, 1.5% <i>w/v</i>) reinforced corn starch bionanocomposites, loaded with 2% <i>v/v</i> lemongrass oil nanoemulsion (LNE), on the shelf life of cottage cheese stored for 16 days at 4 °C. Results demonstrated that SNCs and MMT enhanced the mechanical properties and reduced the water vapor transmission rate (WVTR) of the films, while LNE conferred antimicrobial and antioxidant properties, rendering the bionanocomposites active. Fourier-transform infrared (FTIR) spectroscopy confirmed increased hydrogen bonding with the addition of nano-reinforcements. Biodegradability tests revealed that non-reinforced films decomposed more readily in nature. Among the films tested, MMT/LNE bionanocomposites exhibited the least changes in physicochemical and microbiological properties of cottage cheese, maintaining texture, tyrosine value (25.34 mg/100 g), and free fatty acid value (0.6 μm/g) for up to 12 days of storage, attributed to their lowest WVTR (0.1836 × 10⁻⁴ g/h.cm²). Both MMT/LNE and SNCs/LNE bionanocomposites extended the shelf life of cottage cheese to 12 days, compared to 4 days for the control (non-packaged) and 8 days for cottage cheese packaged in simple corn starch film. These findings illustrate the potential of SNCs and MMT reinforced bionanocomposite films loaded with LNE to serve as active packaging materials, enhancing the shelf stability of cottage cheese.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1638 - 1650"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496696","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":"Mango kernel starch-based edible coating with lemongrass oil: a sustainable solution for extending tomato shelf life","authors":"Ajay Yadav,&nbsp;Nishant Kumar,&nbsp;Ashutosh Upadhyay,&nbsp; Pratibha,&nbsp;Marek Kieliszek","doi":"10.1007/s11694-024-03084-7","DOIUrl":"10.1007/s11694-024-03084-7","url":null,"abstract":"<div><p>The present study aim was to utilize mango kernel seed for the extraction of starch and their application for developing edible coating enriched with lemongrass essential oil. In addition, the effects of developed edible coatings on the postharvest shelf-life of tomatoes during storage at room (23 ± 2 ºC and cold storage (10 ± 2 ºC) conditions up to 18 and 36 days were investigated. The physiological and biochemical postharvest characteristics such as physiological loss in weight, respiration rate, ethylene production, titratable acidity, total soluble solids, ascorbic acid, color, and firmness were investigated during storage. In addition, the antioxidant activity, lycopene content, phenolic, flavonoid content, and total yeast and mold count were also investigated. These findings highlight the potential of mango kernel seed-based edible coatings for maintaining the postharvest characteristics of tomatoes for up to 15 days for a coated sample at room temperature. In contrast, at 10 °C of storage, the shelf life was 15 days for the control sample and 30 days for coated sample. The coating significantly reduced weight loss by 6.31% and 5.41% after 15 and 30 days of storage at room and cold conditions, respectively. On 15 days of room storage, the coated fruits showed lower weight loss (9.21%), respiration rate (23.41 ml CO₂ kg-¹. h-¹), higher retention of lycopene content (11.58 mg/100 g), firmness (4.67 N), ascorbic acid (13.16 mg/100 g), acidity (0.29%), TPC (18.03 mg/100 g) and antioxidant activity (27.41%) with 6.05 of overall acceptability. The cold storage treated fruits showed less weight loss (8.21%), respiration rate (23.93 ml CO₂ kg-¹. h-¹), lycopene content (11.87 mg/100 g), firmness (4.8 N), ascorbic acid 14.02 mg/100 g), acidity (0.28%), TPC (18.11 mg/100 g), antioxidant activity (26.89%), and overall acceptability (6.08) respectively, on 30 days of storage. The coated samples showed a delay in the respiration peak at both storage conditions, signifying the delay in ripening-associated changes as compared with the control sample. Incorporating lemongrass essential oil into the coating effectively inhibits microbial growth and maintains tomatoes’ quality during storage. The coated tomatoes exhibited better retention of color, total soluble solids, and ascorbic acid content, indicating preservation of nutritional quality. Storage temperature played a crucial role in the effectiveness of the coating, with lower temperatures, (10 °C) showing better results in maintaining tomato quality compared to ambient temperature (25 °C). However, the coating proved beneficial at both temperatures, suggesting its potential for use in various storage conditions. These findings highlight the potential of mango kernel starch-based edible coating with lemongrass essential oil as an eco-friendly and cost-effective solution for extending the shelf life of tomatoes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1929 - 1945"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496692","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":"Green synthesis of silver nanoparticles using chamomile extract for xanthan/ agar and bacterial nanocellulose antimicrobial nanobiocomposite","authors":"Parya Baghban Haghi,&nbsp;Reza Rezaei Mokarram,&nbsp;Mahmoud Sowti Khiabani,&nbsp;Hamed Hamishekar,&nbsp;Hossein Samadi Kafil,&nbsp;Payam Paryad,&nbsp;Reza Abedi-Firoozjah,&nbsp;Milad Tavassoli","doi":"10.1007/s11694-024-03026-3","DOIUrl":"10.1007/s11694-024-03026-3","url":null,"abstract":"<div><p>Food packaging composed of natural and edible materials is gaining popularity because it can address the major environmental problems that traditional synthetic packaging that isn't biodegradable materials cause. The current study takes into account the creation of an effective procedure for the environmentally friendly manufacture of silver nanoparticles (AgNPs) produced by chamomile extract as green synthesis in xanthan gum (XG)-based biopolymer packaging along with agar gum (AG) and nanocellulose (NC). Specific synthesis conditions included the preparation of silver nitrate (AgNo₃) solutions with concentrations of 1, 1.5, and 2 mM, followed by the addition of chamomile extract to initiate nanoparticle formation. The physico-mechanical, barrier, color, SEM, FTIR, TEM, XRD and antibacterial properties of biodegradable films were evaluated. The results showed that the addition of AgNPs to the XG matrix improved the surface morphology of the films. Also, the characteristics of FTIR and XRD results were improved. Moreover, the complex of NC and AgNPs improved the mechanical properties (TS: 2.67 ± 0.6 (MPa) and EAT: 1.42 ± 0.5 (%)) and water vapor permeability of the films. The antimicrobial activity of XG/ AG film containing AgNPs and NC complex indicated that they are able to control the growth of <i>E. coli</i> (10 ± 0.6 mm) and <i>S. aureus</i> (8 ± 0.3 mm) bacteria. The results of the active film containing AgNPs produced by chamomile extract as green synthesis showed the high potential of the produced film for use in food packaging to increase the shelf life of food.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1567 - 1585"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496698","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":"Antinutritional, functional, thermal, rheological properties, and in vitro digestibility of soaked and germinated black bean (Phaseolus vulgaris L.) flours","authors":"Priti Sharad Mali,&nbsp;Pradyuman Kumar","doi":"10.1007/s11694-024-03074-9","DOIUrl":"10.1007/s11694-024-03074-9","url":null,"abstract":"<div><p>This study investigated the effect of soaking and germination treatment on the physicochemical, antinutritional, functional, rheological, thermal properties, and in vitro digestibility of black bean flours (BBFs). The results indicated that the protein content of BBFs significantly (<i>p</i> &lt; 0.05) increased during the soaking and germination process, showing the greatest incline, i.e., from 26.67 to 28.04%. The trypsin inhibitor activity, tannin content, and phytic acid content of BBFs reduced significantly (<i>p</i> &lt; 0.05) from 6.59 to 10.25 TIU mg^− 1, 1.45–3.78 mg CE g^− 1, and 5.83–9.45 mg g^− 1, respectively, after soaking and germination, which may have resulted in an increase in the in vitro protein digestibility. Regarding techno-functional properties, there was a significant increase of 30.09–40.87% and 24.34–49.56% in water absorption capacity and oil holding capacity, respectively. Similarly, the emulsion stability of raw BBFs, initially at 68.23%, showed a significant increase with extended soaking (24 h) and germination (72 h), rising to 78.56% and 80.01%, respectively. SEM images and FT-IR spectra revealed alteration in morphology and amorphous regions of soaked and germinated BBFs. In addition, treated BBFs formed gels with final viscosities which were 33–38% higher than that of the raw sample. Thus, it can be concluded that soaking (24 h) and germination (72 h) have been proven to be an effective approach to producing legume flours possessing diverse nutritional properties in BBFs, which can be employed in the formulation of various functional food items.</p><h3>Graphical Abstract</h3><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 3","pages":"1812 - 1827"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-024-03074-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496694","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":"Identification and visualization of component changes during the processing of ginseng to red ginseng using UPLC-Q-Orbitrap HRMS and MALDI-MSI techniques","authors":"Jin Wang,&nbsp;Qiao Ren,&nbsp;Houqin Zhou,&nbsp;Chenghao He,&nbsp;Qinwan Huang","doi":"10.1007/s11694-024-03039-y","DOIUrl":"10.1007/s11694-024-03039-y","url":null,"abstract":"<div><p>Red ginseng, a processed product of ginseng, has been shown to possess various pharmacological effects. To investigate the changes in ginsenosides during the processing of ginseng into red ginseng and to visualize their spatial distribution characteristics in tissues, ultra-high performance liquid chromatography coupled with hybrid quadrupole-orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap HRMS) was used to detect and identify the extracts of ginseng and red ginseng. Matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) was used to visually analyze the spatial distribution and temporal changes of prototype ginsenosides and their metabolites in ginseng. The UPLC-Q-Orbitrap HRMS results showed the identification of 42 major ginsenosides in both ginseng and red ginseng. Additionally, PCA and OPLS-DA analyses identified the processing-related markers for ginseng and red ginseng. During the processing of ginseng into red ginseng, the content of protopanaxadiol ginsenosides decreased (Rb1, Rc, Rd, etc.), while the types and content of rare ginsenosides increased (Rg3, Rg5, Rh1, etc.). The MALDI-MSI tissue distribution results demonstrated that ginsenosides in ginseng were mainly distributed in the cambium and phloem, while the processing led to the transformation of ginsenosides and an increase in distribution in the xylem and medulla. This study comprehensively reveals the chemical diversity and dynamic transformation patterns during the processing of ginseng, providing more substantial foundational information for research on red ginseng processing techniques. The transformation of these rare ginsenosides also indicates that ginseng is more beneficial for pharmacological applications such as anti-tumor, anti-allergic, and liver protection after being processed into red ginseng.</p><h3>Graphical abstract</h3><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 2","pages":"1274 - 1287"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109844","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":"Investigating the particle morphology and molecular structure of roller-milled yellow pea flours using high-resolution imaging, mid-infrared spectroscopy, and synchrotron X-rays","authors":"Chitra Sivakumar,&nbsp;Jarvis A. Stobbs,&nbsp;Kaiyang Tu,&nbsp;Chithra Karunakaran,&nbsp;Jitendra Paliwal","doi":"10.1007/s11694-024-03082-9","DOIUrl":"10.1007/s11694-024-03082-9","url":null,"abstract":"<div><p>Milling influences flour morphology and the molecular structure of starch. Such structure-function interactions are crucial in determining ingredient functionality to develop specific end-products. Laboratory scale X-ray instruments offer limited brightness and are time-consuming when investigating the porosity, starch lamellar structure, and crystallinity of pulse flours. Herein, synchrotron X-rays were employed along with mid-infrared spectroscopy (mid-IR) and scanning electron microscopy to non-invasively investigate the molecular changes in roller-milled yellow pea flour as influenced by milling configurations (termed as flour streams) and flour blending (termed as flour blends). Our results illustrate that flour streams have higher overall protein content, distinct flour morphology, starch lamellar structure, and starch and protein quality than flour blends. Interestingly, flour blends (21.79 to 29.27%) displayed an overall higher degree of crystallinity than flour streams (20.03 to 25.75%). The broadband absorption spectra in the 1200–900 cm⁻¹ range showed carbohydrate features, while protein spectra in the 1600–1500 cm⁻¹ range highlighted amide I (~ 1650 cm⁻¹) and amide II (~ 1540 cm⁻¹) bands. Secondary protein structures, analyzed through second derivative spectra (1700–1600 cm⁻¹), revealed consistent β-sheet (~ 1636 cm⁻¹) and α-helix (~ 1656 cm⁻¹) ratios, with absorbance changes reflecting protein content variations in flour streams and blends. Furthermore, a principal component analysis model was developed with a total variance of 95.2%, using mid-IR data to classify the samples based on their streams and blends. In conclusion, the state-of-the-art advanced techniques captured and characterized the micro and macromolecular changes in pulse flours as influenced by milling.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1898 - 1912"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496691","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":"Monitoring pistachio health using data fusion of machine vision and electronic nose (E-nose)","authors":"Zahra Rezaee,&nbsp;Seyed Saeid Mohtasebi,&nbsp;Mohmoud Soltani Firouz","doi":"10.1007/s11694-024-03078-5","DOIUrl":"10.1007/s11694-024-03078-5","url":null,"abstract":"<div><p>Pistachios, often referred to as “green gold” due to their high economic value, are vulnerable to various pests, with aflatoxin contamination being a particularly critical issue. The cracks in pistachio shells create an ideal environment for fungal growth and the insects that spread them. Contamination by toxic molds and subsequent aflatoxin production poses a significant threat to pistachio exports, making accurate detection essential. Current detection methods primarily rely on chemical analysis, which can be time-consuming, labor-intensive, and expensive. In this study, we developed a cost-effective and reliable approach for detecting fungal contamination in pistachios by combining an electronic nose (E-nose) equipped with eight metal oxide semiconductor sensors and color imaging technology. Experimental treatments were prepared using three spore concentrations: 10², 10⁴, and 10⁶ spores/mL. A medium-level data fusion strategy was employed and compared with Linear Discriminant Analysis (LDA) and Support Vector Machine (SVM) models. Results showed that different fungal concentrations could be effectively distinguished by the third day post-inoculation. These findings demonstrate that integrating color imaging with E-nose technology offers a powerful solution for intelligent, in situ detection of fungal contamination, ensuring food safety and quality control in the pistachio industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1851 - 1858"},"PeriodicalIF":2.9,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496693","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":"Modeling physicochemical characteristics of Apple using adaptive neuro-fuzzy inference system","authors":"Behshad Tahani,&nbsp;Babak Beheshti,&nbsp;Mohsen Heidarisoltanabadi,&nbsp;Ehsan Hekmatian","doi":"10.1007/s11694-024-03070-z","DOIUrl":"10.1007/s11694-024-03070-z","url":null,"abstract":"<div><p>Apple is considered a major crop in the Iranian agriculture market. Cold storage allows for the preservation of this fruit for an extended period. However, the qualitative characteristics of apples can be affected by their internal changes during storage. Therefore, we must predict these changes and provide suitable storage conditions to maintain the nutritional and economic values of this crop. This study analyzed the physicochemical characteristics of Golden Delicious apples under storage at 0 °C and 4 °C for 0, 45, 90, and 135 days. The examined physicochemical characteristics were pH, firmness, density, soluble solids (SS), and moisture. The adaptive neuro-fuzzy inference system (ANFIS) was then employed to predict the physicochemical characteristics of apples based on color space components (L*a*b*), CT (Computed Tomography) number and storage temperature and duration. The results of implementing and comparing different ANFIS models indicated that R², RMSE, MAPE, and EF in the best models of prediction were 0.954, 1.793, 3.580, and 0.910 for firmness, 0.965, 0.085, 1.565, and 0.931 for PH, 0.970, 0.026, 2.422, and 0.940 for density, 0.960, 0.309, 1.349, and 0.921 for SS, and 0.980, 0.0005, 0.448, and 0.960 for moisture, respectively. As per the results, we can accurately and roughly predict the physicochemical characteristics of apples under cold storage to assess quality during storage.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1777 - 1786"},"PeriodicalIF":2.9,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496914","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 aggregatum onion curing: evaluating a purpose-designed storage structure and moisture sorption isotherms","authors":"K. Gomathy,&nbsp;M. Balakrishnan,&nbsp;R. Pandiselvam","doi":"10.1007/s11694-024-03030-7","DOIUrl":"10.1007/s11694-024-03030-7","url":null,"abstract":"<div><p>Small onion or multiplier or <i>aggregatum</i> onion (<i>Allium cepa</i> L. var. <i>aggregatum</i>) is widely grown in southern regions of India. The enormous post-harvest losses are the main cause of concern in cultivating small onions, especially during the monsoon period. Curing is an important practice followed after onion harvest to minimize storage loss. In this context, a curing cum storage structure was designed and fabricated. Based on the physiological and physicochemical properties, a comparative analysis between the conventionally cured onions under the sun and those cured artificially by blowing hot air at 38–40 °C. The Physiological Loss in Weight (PLW), Total Soluble Solids (TSS), and Pyruvic acid content increased significantly (p &lt; 0.01) whereas the firmness and moisture content decreased significantly (p &lt; 0.01) with increasing curing time. The sorption isotherms of both conventional and artificially cured onions at ambient and 40 °C followed the characteristic sigmoid shape exhibiting a type II sorption behaviour. The curing time for conventional and artificial curing of onion was found to be 192 and 72 h, respectively. Based on the parameters analyzed it could be concluded that artificial curing would be the best curing method compared to the conventional practice.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"1137 - 1153"},"PeriodicalIF":2.9,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110060","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}