Journal of Food Measurement and Characterization最新文献

{"title":"Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil","authors":"S. Sundar, Balwinder Singh, A. Kaur","doi":"10.1007/s11694-023-02123-z","DOIUrl":"https://doi.org/10.1007/s11694-023-02123-z","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"351 1","pages":""},"PeriodicalIF":3.4,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76583062","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":"Extraction, purification, structure and bioactivities of polysaccharides from Grifola frondosa (maitake): a review","authors":"Naxin Sun, Yana Zhao, Mingyuan Yin","doi":"10.1007/s11694-023-02133-x","DOIUrl":"https://doi.org/10.1007/s11694-023-02133-x","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"35 1","pages":""},"PeriodicalIF":3.4,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85097523","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":"From waste to wealth: a review on valorisation of durian waste as functional food ingredient","authors":"Choon-Hui Tan, W. Ishak, A. Easa, C. Hii, Kalvin Meng-Jun Chuo, Y. How, L. Pui","doi":"10.1007/s11694-023-02087-0","DOIUrl":"https://doi.org/10.1007/s11694-023-02087-0","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"24 1","pages":""},"PeriodicalIF":3.4,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82486764","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 functional properties of soy protein isolate conjugated with oxidized basil seed gum through Maillard reaction in food systems","authors":"Elahe Nosouhian, M. Hojjatoleslamy, M. Goli, M. Jafari, H. Kiani","doi":"10.1007/s11694-023-02130-0","DOIUrl":"https://doi.org/10.1007/s11694-023-02130-0","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"23 1","pages":""},"PeriodicalIF":3.4,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75810075","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":"Effect of thiamin treatment on antioxidant enzyme activity and chilling injury of Elberta peach (Prunus persica L.) fruit during postharvest storage","authors":"Elham Tavakoli Kermani, Z. Pakkish, A. Ayoubi","doi":"10.1007/s11694-023-02114-0","DOIUrl":"https://doi.org/10.1007/s11694-023-02114-0","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"35 1","pages":""},"PeriodicalIF":3.4,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74509010","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":"Effect of solvent ratio, temperature and time on extraction of bioactive compounds and their antioxidant potential from callus, leaf and peel extracts of Citrus pseudolimon Taraka","authors":"Pooja Manchanda,&nbsp;Harleen Kaur,&nbsp;Ramandeep Kaur Mankoo,&nbsp;Jaspreet Kaur,&nbsp;Manmeet Kaur,&nbsp;Gurupkar Singh Sidhu","doi":"10.1007/s11694-023-02111-3","DOIUrl":"10.1007/s11694-023-02111-3","url":null,"abstract":"<div><p>Galgal or Hill lemon (<i>Citrus pseudolimon</i> Taraka) is a lesser known variety of <i>Citrus</i> indigenous to northern India with potential medicinal benefits. The objective of the research was to optimize extraction conditions for achieving maximum recovery of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potential in terms of radical scavenging activity (RSA) from ethanolic extracts of in vitro callus cultures, leaf and peel tissues of galgal. The callus was obtained from the seeds germinated under in vitro conditions. MS medium supplemented with 2,4-D (4.0 mgL^− 1) + Kinetin (0.5 mgL^− 1) was found to be the best medium for callus induction. The extracts from callus, leaves and peel were different concentrations of ethanol/water solution at different temperatures and extraction times. The maximum TPC and TFC were achieved in extracts prepared using treatment with E:W ratio 50 at 50 °C for 30 min in leaf (TPC 6.86 ± 0.04 mg gallic acid g^− 1 dw and TFC 3.16 ± 0.02 mg rutin g^− 1dw) and peel (TPC 9.88 ± 0.03 mg gallic acid g^− 1 and TFC 4.81 ± 0.02 mg rutin g^− 1dw) extracts and E:W ratio 25 at 50 °C for 30 min for callus extract (TPC 4.9 ± 0.04 mg gallic acid g^− 1 dw and TFC 2.57 ± 0.03 mg rutin g^− 1dw). The maximum RSA was observed in extract prepared using E:W ratio 50 at 50 °C for 30 min (45.5 ± 1.3%, 40.2 ± 0.2% and 23.2 ± 0.8%in peel, leaves and callus respectively). The correlation analysis revealed positive correlation among TPC, TFC and RSA of peel, leaf and callus extracts. Thus, various tissues of galgal along with their callus cultures could act as sources of bioactive compounds which could be used for medicinal purposes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 6","pages":"6180 - 6190"},"PeriodicalIF":3.4,"publicationDate":"2023-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77719043","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":"Quinoxaline core-conjugated microporous polymer coating for highly sensitive solid-phase microextraction of phthalate esters in liquid food samples","authors":"Gang Xiang,&nbsp;Wenzhuo Li,&nbsp;Qiuxiang Nong,&nbsp;Cuizhong Zhang,&nbsp;Zhengfa Zhang,&nbsp;Huan Lian,&nbsp;Jinyun Peng,&nbsp;Yufen Jiang,&nbsp;Yiqiu Tan,&nbsp;Jing Sun","doi":"10.1007/s11694-023-02120-2","DOIUrl":"10.1007/s11694-023-02120-2","url":null,"abstract":"<div><p>Conjugated microporous polymers (CMPs) have been widely used in various fields as a new class of porous materials. In this study, a quinoxaline-based CMP (BQP-CMP) was prepared and used as the coating in SPME for the extraction and enrichment of nine phthalate esters (PAEs) in juice, soya sauce, cooking wine, and blended edible oil samples. Several parameters affecting solid-phase microextraction (SPME) were optimized. The feasibility of the developed method was verified using real samples, which showed low LODs (0.014–0.032 µg L⁻¹), wide linearities (0.05–50 µg L⁻¹), good repeatability (2.8–6.6%), and a long service life. The real liquid samples were successfully analyzed using this proposed method and spiked recoveries of 70.16–96.36% were obtained. Moreover, the interaction model and binding energies between BQP-CMP and the PAEs were explored using molecular docking. Satisfactory extraction efficiency was achieved owing to the high specific surface area (601.62 m² g⁻¹), high hydrophobicity, and the conjugated planar structural unit distribution of BQP-CMP. This study demonstrates that BQP-CMP is excellent as a rapid and sensitive analysis material for PAEs at trace levels in various types of samples and that CMP materials are also excellent candidates for SPME coatings.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 6","pages":"6168 - 6179"},"PeriodicalIF":3.4,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75350134","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":"Miniaturized wavelength model optimization for visible–near-infrared spectroscopic discriminant analysis of soy sauce adulteration identification","authors":"Xianghui Chen,&nbsp;Lu Yuan,&nbsp;Yongqi Huang,&nbsp;Jiemei Chen,&nbsp;Tao Pan","doi":"10.1007/s11694-023-02090-5","DOIUrl":"10.1007/s11694-023-02090-5","url":null,"abstract":"<div><p>Using visible and near-infrared (Vis–NIR) spectroscopy, the discriminative analysis models for a brewed soy sauce brand and its high imitation adulterated samples were established. The “blended soy sauce” was prepared with salt water, monosodium glutamate, and caramel color, and added to brewed soy sauce in different adulteration rates, formed adulterated soy sauce samples. Short- and long-measurement modals (1 mm &amp; 10 mm cuvettes) were used to collect the transmission spectra, help to improve spectral quality and category characteristics in long- and short-wavelength regions. Based on partial least squares-discriminant analysis (PLS-DA), moving-window waveband screening and wavelength step-by-step phase-out, were used for wavelength optimization of the first and the second stages, respectively, jointly denoted as MW-WSP-PLS-DA. For 1 mm case, four optimal models (<i>N</i> = 5, 5, 3 and 3) with MW-WSP-PLS-DA from visible (400–780 nm), short-NIR (780–1100 nm), and long-NIR (1100–2498 nm) regions were selected, respectively. Through independent validation, their total recognition-accuracy rates in validation (RAR_V) reached 95.2%, 99.1%, 100% and 100%, respectively. For 10 mm case, three optimal models (<i>N</i> = 3, 3 and 7) from visible (400–780 nm) and NIR high-overtone frequency (780–1388 nm) regions were selected, respectively. Their RAR_V values reached 97.8%, 99.1% and 97.8%, respectively. For short- and long-measurement modals (1 mm &amp; 10 mm), RAR_V values of the global optimal models of three wavelengths located exactly in long- and short-wavelength regions, reached 100% and 99.1%, respectively. It indicated that Vis–NIR spectroscopy and miniaturized wavelength strategy with MW-WSP-PLS-DA could be used for high-precision soy sauce adulteration identification. It provided a valuable reference for designing dedicated and miniaturized spectrometers for different measurement modals and different spectral regions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 6","pages":"6157 - 6167"},"PeriodicalIF":3.4,"publicationDate":"2023-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83061575","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":"Review article vitamin E: a multi-functional ingredient for health enhancement and food preservation","authors":"Chee Chin Chu,&nbsp;Sook Chin Chew,&nbsp;Wen Ching Liew,&nbsp;Kar Lin Nyam","doi":"10.1007/s11694-023-02042-z","DOIUrl":"10.1007/s11694-023-02042-z","url":null,"abstract":"<div><p>Vitamin E (tocopherols and tocotrienols) has demonstrated significant biological effects on enhancing human health and play a promising role in food systems. Studies have shown the relative antioxidant activity of vitamin E contributes to food preservation. It can reduce the negative impact of chemical reactions on food systems by improving their safety, nutritional value, and shelf-life. This review aims to discuss the functionality of vitamin E, mainly focusing on its sources, physico-chemical characteristics, biological functions, and application as a food stabilizer. Relevant studies were identified through searches in online databases such as Scopus, PubMed, ISI Web of Science, and Google Scholar using appropriate keywords. Vitamin E has been found to act on cellular signaling pathways, effectively combating oxidative stress which benefits for anti-inflammation, anti-cancer, cardioprotection, neuroprotection, skin health, and other degenerative conditions. The functions of γ- and δ- tocotrienol and tocopherol have been found to exhibit anti-inflammation and anti-cancer properties. Vitamin E also contributes to cardio health via cardiomyocyte anti-apoptosis. Additionally, vitamin E offers good protection against lipid peroxidation under food processing and storage conditions. Vitamin E works in oils, fats, and active packaging by stabilizing their lipid components to prevent off-flavours and changes in the colour of the food constituents. Supplementation of α-tocopherol up to 0.2% in oils is able provide higher oxidative stability. Therefore, it can be inferred that vitamin E could be utilized as a functional ingredient in food preservation and for enhancing nutritional quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"17 6","pages":"6144 - 6156"},"PeriodicalIF":3.4,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86025265","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":"Determination of margarine adulteration in butter by machine learning on melting video","authors":"Eftal Şehirli,&nbsp;Cemhan Doğan,&nbsp;Nurcan Doğan","doi":"10.1007/s11694-023-02115-z","DOIUrl":"10.1007/s11694-023-02115-z","url":null,"abstract":"<div><p>Butter is a product that is often vulnerable to adulteration with cheaper ingredients such as margarine. In this study, butter was artificially adulterated with margarine at different rates to create different levels of adulteration. Then, the melting was captured using video footage, and image processing and machine learning (ML) were used to automatically detect the level of adulteration in the butter. To create the final numerical dataset for ML models, a total of 30,000 images were collected from the video, with equal numbers of images for each class. The images were divided into five classes using an algorithm that detected region of interest (ROI) in the adulterated butter images. Two types of numerical datasets were created: single frame-based and first-middle-last (FML) frame-based. Seven different ML models (decision tree (DT), linear discriminant analysis (LDA), Naïve Bayes (NB), support vector machines (SVM), k-nearest neighbor (KNN), random forest (RF) and artificial neural networks (ANN) were trained and tested on the datasets. To improve accuracy and efficiency, 10-fold cross-validation was applied to the ML models. The ML models achieved high accuracy in classifying the loaded butter videos. KNN, RF, and ANN had the highest accuracy (99.9%), followed by SVM (99.7%) and DT (99.4%) on the single frame-based dataset. NB had the lowest accuracy (87.1%). On the FML frame-based dataset, DT had the highest accuracy (99.9%) while SVM had the lowest accuracy (73.3%). Overall, the method used in this study was successful in classifying butter adulteration with high accuracy using image processing and ML techniques.</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":"17 6","pages":"6099 - 6108"},"PeriodicalIF":3.4,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82759403","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}