Journal of Food Measurement and Characterization最新文献

{"title":"Detection of maturity of “Okubo” peach fruits based on inverted residual mobile block and asymptotic feature pyramid network","authors":"Jianping Jing,&nbsp;Shujuan Zhang,&nbsp;Haixia Sun,&nbsp;Rui Ren,&nbsp;Tianyu Cui","doi":"10.1007/s11694-024-03001-y","DOIUrl":"10.1007/s11694-024-03001-y","url":null,"abstract":"<div><p>The harvesting of “Okubo” peach fruits is important in food processing and requires intelligent detection. In this study, a lightweight detection model YOLO-IA is proposed based on YOLOv8s combined with an inverted residual mobile block (iRMB) and asymptotic feature pyramid network (AFPN). Firstly, the C2f_iRMB module is designed to replace all C2f modules of YOLOv8s by using the iRMB module, which improves the model’s ability to extract features and detect accuracy. Secondly, the AFPN feature fusion method is adopted for the neck network to enhance the fusion ability of the model to the features of the backbone network, optimize the model parameters, and realize the model’s lightweight. Finally, the “Okubo” peach fruit detection system was developed, which can detect the fruit information in real-time. The results show that the YOLO-IA model has an average precision (AP) of 93.17% and 95.63% for unripe and ripe peaches, respectively, and the mean average precision (mAP) of 94.40%, with a model size of 10.9 MB and an inference time of 6.3 ms, which is capable of real-time detection. Compared with YOLOv8s, YOLO-IA improved the mAP and F1 scores of “Okubo” peach fruits by 1.38% and 1.53%, respectively, and compressed the model size by 49.07%. In summary, YOLO-IA is effective in detecting “Okubo” peach fruits in complex orchard environments and can provide a theoretical basis for the development of subsequent vision systems for picking robots.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"682 - 695"},"PeriodicalIF":2.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941132","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":"Potential use of pumpkin seed oil production waste as a functional ingredient in pasta: some chemical, physical, textural, microstructural and sensory properties and a TOPSIS application","authors":"Cigdem Sahin Fidan,&nbsp;Ezgi Ozgoren Capraz","doi":"10.1007/s11694-024-02991-z","DOIUrl":"10.1007/s11694-024-02991-z","url":null,"abstract":"<div><p>The present study investigates the use of pumpkin seed oil production waste powder (PPWP) in pasta production, assessing the potential reintroduction of this waste product into the food chain. The PPWP-added samples were found to be enriched in protein, dietary fibre and minerals such as K, P, Mg, Ca, Fe and Zn. The pasta samples were also analysed in terms of cooking quality and the textural, microstructural, and sensory properties. According to the sensory analysis results, it was determined that the total acceptability scores were above moderate (4/7) in the samples with up to 15% PPWP content. The TOPSIS multi-criteria decision-making method was applied to determine the optimal sample in terms of both nutritional composition and physical, textural and sensory properties. When the samples were evaluated against the evaluation criteria determined by experts (total acceptability score, cooking loss, colour score, textural hardness, total dietary fibre, and protein and iron content), the optimal sample was identified as that with the 7.5%PPWP content. The result of the study showed PPWP to be an excellent source of protein and dietary fibre in pasta production.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"581 - 592"},"PeriodicalIF":2.9,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941181","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":"Preservation effect of chitosan and salicylic acid-based composite coatings on the postharvest quality of Lemons (Citrus limon L. Burm)","authors":"Nikhil,&nbsp;S. K. Jawandha,&nbsp;P. P. S. Gill,&nbsp;Kashish Bajaj,&nbsp;Diksha Dhiman,&nbsp;Arashdeep Singh","doi":"10.1007/s11694-024-02996-8","DOIUrl":"10.1007/s11694-024-02996-8","url":null,"abstract":"<div><p>Lemon fruits undergo various quality changes during postharvest storage that reduce fruit quality. This study aimed to examine the effects of chitosan (CHI) and salicylic acid (SA) based composite coatings on various postharvest quality attributes of lemons stored at 6–8 °C and 90–95% relative humidity. The prepared coatings were characterized using the Fourier transform infrared spectroscopy and rheology. Results indicated that chitosan coatings enriched with salicylic acid effectively maintained the physiochemical and antioxidant properties compared to uncoated fruits. Among all treatments, the combination of CHI 2.0% and SA 2.0 mM maintained the highest ascorbic acid (458 mg L⁻¹), titratable acidity (5.23%), phenols (peel: 26.11 mg g⁻¹; pulp: 17.72 mg g⁻¹), flavonoids (peel: 2.49 mg g⁻¹; pulp: 2.29 mg g⁻¹), DPPH (peel: 42.66%; pulp: 34.91%) and OH radical scavenging activity (peel: 17.84%; pulp: 13.61%) by the end of storage. Additionally, fruits treated with CHI 2.0% + SA 2.0 mM exhibited reduced mass loss (5.28%). Overall, the study concludes that the CHI 2.0% + SA 2.0 mM combination showed promising results and can be used as an effective method for preserving the postharvest quality of lemon fruit.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"644 - 655"},"PeriodicalIF":2.9,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941144","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 emulsifying properties of soy protein isolate-wheat starch conjugates: exploring the influence of starch ratio and hydrolysis time","authors":"Mahdi Darvishi Khorasgani,&nbsp;Ali Nasirpour,&nbsp;Javad Keramat,&nbsp;Sorour Barekat","doi":"10.1007/s11694-024-02985-x","DOIUrl":"10.1007/s11694-024-02985-x","url":null,"abstract":"<div><p>This study aimed to assess the impact of starch ratio and hydrolysis time on the functional properties of protein-polysaccharide conjugates. Mixtures were prepared, containing 4% total biopolymer by weight, with soy protein isolate (SPI), and both raw and hydrolyzed wheat starch, at ratios of 1:1, 1:2, and 1:3. The Maillard reaction was conducted at 90 °C and pH 9 for 6 h. Complex formation between the biopolymers was confirmed using electrophoresis and FTIR analysis. Compared to SPI, the conjugates exhibited reduced hydrophobicity, minimal increase in particle size during storage (&lt; 36%), high water absorption (&gt; 68%), and enhanced solubility (&gt; 65%), especially near the isoelectric point. The conjugates prepared with a 1:3 ratio from native starch and a 1:1 ratio from hydrolyzed starch (60 min) demonstrated superior emulsifying properties, attributed to their smaller initial particle size. Overall, by optimizing the starch-to-protein ratio and starch hydrolysis time, a balance between hydrophobic and hydrophilic groups was achieved, resulting in improved emulsification and prevention of particle size increase.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"492 - 504"},"PeriodicalIF":2.9,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941217","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":"Application of Ximenia americana seed mucilage as a fat substitute to enhance the characteristics of low-fat Cheddar cheese","authors":"Asfawosen Mamo Bazezew,&nbsp;Shimelis Admassu Emire,&nbsp;Mulugeta Teamir Sisay,&nbsp;Debebe Worku Dadi,&nbsp;Frehiwot Teka,&nbsp;Abiy Abebe","doi":"10.1007/s11694-024-02995-9","DOIUrl":"10.1007/s11694-024-02995-9","url":null,"abstract":"<div><p>This study aimed to enhance the characteristics of low-fat Cheddar cheese using <i>X. americana</i> seed mucilage as a fat substitute and to evaluate the Cheddar cheese’s characteristics, antidiabetic and cholesterol lowering roles using an in vivo method. Low-fat Cheddar cheese with 0.72% fat content was produced with addition of 0.84% of <i>X. americana</i> seed mucilage. A full-fat and low-fat Cheddar cheeses were used as a control for comparison. Mucilage added low-fat Cheddar cheese had a higher total bacterial count (8.25 × 10⁶ CFU/ mL) than the full-fat Cheddar cheese (3.60 × 10⁶ CFU/ mL) at 60 days of repining period. It also had the highest water-soluble nitrogen (18.01%), total free fatty acids (2.65%), and titratable acidity (3.54%) at the 60 days of ripening period. Whereas, the full-fat Cheddar cheese had more palmitic acid (36.05 g/ 100 g) than the mucilage contained low-fat Cheddar cheese (17.28 g/ 100 g). This shows that full-fat Cheddar cheese could relatively increase low density lipoprotein cholesterol and contributes to cardiovascular diseases. The in vivo study revealed that the mucilage added low-fat Cheddar cheese had beneficial antidiabetic and cholesterol lowering roles. Compared to the control Cheddar cheeses, addition of mucilage enhanced the texture, color, and sensory qualities. Therefore, utilizing <i>X. americana</i> seed mucilage as a fat substitute in low fat Cheddar cheese can be a potential alternative in cheese industry.</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 1","pages":"630 - 643"},"PeriodicalIF":2.9,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941218","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":"Assessment of SPME lab-made microfibers for monitoring the presence of phthalate contaminants in honey sample","authors":"Bruno J. Botelli,&nbsp;Norma B. Tombesi,&nbsp;Verónica L. Lassalle","doi":"10.1007/s11694-024-02975-z","DOIUrl":"10.1007/s11694-024-02975-z","url":null,"abstract":"<div><p>The contamination with plastics (nano and micro) is a problem of great concern. In the case of food, the presence of plastics is ascribed to their use as packaging materials which can migrate into different foodstuffs. A need for more efficient and accessible detection techniques becomes a great challenge. In this context, Solid-Phase Microextraction (SPME) emerges as a highly efficient tool to assess the determination of analytes, including microplastics, in different kinds of matrix comprising foods. In this contribution, the design of SPME microfibers is proposed to assess the more efficient detection of phthalates, as model of microplastics, in a sample of honey. SPME microfibers were fabricated using vitreous materials and coated with polyethylene glycol (PEG). The characterization of coated microfibers was performed by FTIR SEM, and TGA. The achieved data confirmed that PEG deposited on the fiber, reached a maximum of 13% respect to the total coated fiber mass. The performance of developed fibers was evaluated using Gas Chromatography coupled with a Mass Spectrometer detector. The results revealed a better separation between the retention times (r.t) of each phthalate when the lab made fibers were employed. In the this case r.t of 23, 33 and 41 min were roughly achieved for detecting diethyl phthalate (DEP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), respectively. As a difference, when the commercial fiber was used the retention times were narrower distributed reaching r.t of 30, 33, and 39 min for DEP, DBP and DEHP, respectively in the same honey’s sample.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"378 - 389"},"PeriodicalIF":2.9,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941106","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":"Polypyrrole with graphenoxide nanocomposites as a coating sorbent based microextraction method for analysis of acrylamide","authors":"Masoumeh Darbanian,&nbsp;Azizollah Nezhadali","doi":"10.1007/s11694-024-02933-9","DOIUrl":"10.1007/s11694-024-02933-9","url":null,"abstract":"<div><p>In this study, the fabrication of stainless steel mesh coated with polypyrrole nanocomposite and graphene oxide (Ppy-GO) by electropolymerization via cyclic voltammetry (CV) is presented for the first time. The surface of the stainless steel mesh was modified by the hydroxide group. Then electropolymerization of pyrrole (Py) was done on the surface of functionalized steel mesh in the medium of sodium dodecyl sulfate (SDS) as a counter ion pump in dehydrated oxalic acid. The seven main effective extraction parameters including type of extraction solvent, mesh size, sample volume, volume of extraction solvent, type of absorbent, adsorption time and extraction time, were investigated and optimized according to Taguchi’s method. The results of the experimental design show that type of extraction solvent and volume of extraction solvent have the most significant effect on the extraction process. Field-emission scanning electron microscope imaging (FESEM) and Fourier transform infrared spectroscopy (FT-IR) confirmed the characterization of the homogenous and porous surface of the sorbent. Ultimately, under the optimized conditions, the proposed method was used for extraction of acrylamide (AA) from potato chips samples and relative recoveries were obtained in the range of 92 to 100.5%. This method showed the linearity in the range of 0.5 to 70 µg mL ^− 1 with coefficient of determination 0.9974, limit of detection of 0.1 µg mL ^− 1 and limit of quantification 0.5 µg mL ^− 1 for acrylamide. Moreover, good repeatability (RSD% 2.19–3.9) was obtained. The extraction is carried out by direct immersion in the sample dispersed in water through the microextraction method followed by a gas chromatography-flame ionization detector (GC-FID), successfully.</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 1","pages":"64 - 75"},"PeriodicalIF":2.9,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941232","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":"Germinated melon seed flours: physical and physicochemical characteristics, bioactive compounds and technological properties","authors":"Karoline Thays Andrade Araújo,&nbsp;Alexandre José de Melo Queiroz,&nbsp;Rossana Maria Feitosa de Figueirêdo,&nbsp;Renato Costa da Silva,&nbsp;Maria Monique Tavares Saraiva,&nbsp;Josivanda Palmeira Gomes,&nbsp;Wilton Pereira da Silva","doi":"10.1007/s11694-024-02982-0","DOIUrl":"10.1007/s11694-024-02982-0","url":null,"abstract":"<div><p>The exploitation of fruit residues is a tendency that has been raising considerable interest, since it reduces the amount of residues generated during agro-industrial processing, increases the profit generated in the operation and makes use of nutritional principals normally disposed of. Melon seeds are good sources of macronutrients such as proteins, lipids and carbohydrates, as well as micronutrients such as vitamins, minerals and bioactive compounds. The germination process leads to a modification in composition, possibly increasing the nutritional quality and altering the physicochemical characteristics of the original raw material positively. Thus, the aim of the present study was to make a comparative evaluation of the physical and physicochemical characteristics, the bioactive compound content and the technological properties of flours produced from the germinated seeds of Pele-de-Sapo, Gália, Cantaloupe and Orange melons, obtained after drying at 50, 60 and 70 ºC. The germinated seed flours of the four melon varieties presented good protein, lipid, ascorbic acid, flavonoid and carotenoid contents, especially Cantaloupe, with the best values for proteins, lipids and carotenoids and the highest phenolic compound contents. All the flours were highly cohesive with low fluidity and good solubility. The variety Cantaloupe provided flours with good water and oil absorption capacities and greater emulsion activities and stability. The highest drying temperatures led to increases in the phenolic compound, flavonoid and carotenoid compounds and increased the Hausner Factor and Carr Index, but reduced the solubility, the water and oil absorption capacities and the emulsion activity. The flours produced showed good nutritional quality and stability, with emphasis on those produced from Cantaloupe melons, which showed the best nutritional characteristics and technological properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"467 - 479"},"PeriodicalIF":2.9,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941294","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":"The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation","authors":"Jiarong Cao,&nbsp;Haixia Yan,&nbsp;Bo Ye,&nbsp;Yixiao Shen,&nbsp;Ling Liu","doi":"10.1007/s11694-024-02950-8","DOIUrl":"10.1007/s11694-024-02950-8","url":null,"abstract":"<div><p>The main products, including intermediate products, and the consequent browning substances and advanced glycation end products (AGEs) are formed during different periods of the Maillard reaction (MR), and their antioxidant effect on meat varies with the product contents and proportions. This study aimed to assess the antioxidant activity of Maillard reaction products (MRPs) formed at different heating stages and evaluate their capacities to inhibit oxidation in the common carp and chicken. The 2,2’-azinobis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazil (DPPH), and ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activities of MRPs, and UPLC-MS/MS were used to detect the formation of AGEs. The results indicated that the antioxidant capacity of MRPs improved with the accumulation of intermediate products and browning substances, particularly nonfluorescent intermediates that play crucial roles. MRPs (6 h) showed effective antioxidant capability, including a 60% DPPH radical scavenging rate, a 98% ABTS radical scavenging rate, and a FRAP of 1.36 mmol/L. The formation of AGEs did not significantly impact the antioxidant level of MRPs. Therefore, MRPs generated through appropriate heating demonstrated strong antioxidant activity and safety in both fish and chicken.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"108 - 117"},"PeriodicalIF":2.9,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941055","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":"Convolutional neural networks fusing spectral shape features with attentional mechanisms for accurate prediction of soluble solids content in apples","authors":"Jin Yan,&nbsp;Guantian Wang,&nbsp;Hailian Du,&nbsp;Yande Liu,&nbsp;Aiguo Ouyang,&nbsp;Mingmao Hu","doi":"10.1007/s11694-024-02978-w","DOIUrl":"10.1007/s11694-024-02978-w","url":null,"abstract":"<div><p>The soluble solids content (SSC) of apples is a key factor for evaluating their flavor and texture. However, convolutional neural networks (CNNs) still encounter challenges in effectively extracting relevant features for accurate SSC prediction. This study integrated spectral shape feature (SSF) and the convolutional block attention mechanism (CBAM), to enhance CNN performance in predicting apple SSC. The optimal CNN parameters were determined to be a batch size of 20, an ‘adam’ optimizer with an exponentially decaying learning rate, and the ‘relu’ activation function. Comparative analysis revealed that the CNN model fusing SSF and CBAM (SSF-CBAM-CNN) outperformed models such as partial least squares regression (PLSR) and backpropagation neural networks (BPNN), with an increase in the determination coefficient (<i>R</i>²) by 11% and 8%, respectively. These findings demonstrate that integrating SSF with spectral features significantly enhances model accuracy, establishing SSF-CBAM-CNN as a reliable and high-performance solution for precise SSC detection in apples.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"412 - 423"},"PeriodicalIF":2.9,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941056","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}