Journal of Food Measurement and Characterization最新文献_第3页

Multi-source data feature fusion and machine learning algorithms for storage age identification of Pericarpium Citri Reticulatae (Chenpi) 多源数据特征融合与机器学习算法用于陈皮果皮贮藏年龄识别

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-29 DOI: 10.1007/s11694-026-04758-0

Songmei Wang, Yifan Tu, Wenxuan Deng, Zhanming Li, Ming Li

{"title":"Multi-source data feature fusion and machine learning algorithms for storage age identification of Pericarpium Citri Reticulatae (Chenpi)","authors":"Songmei Wang, Yifan Tu, Wenxuan Deng, Zhanming Li, Ming Li","doi":"10.1007/s11694-026-04758-0","DOIUrl":"10.1007/s11694-026-04758-0","url":null,"abstract":"<div><p><i>Pericarpium Citri Reticulatae</i> (Chenpi) is valued for its age-dependent quality, yet market fraud necessitates objective identification methods. This study established a multi-source data fusion approach combining Fourier transform infrared (FTIR) spectroscopy and gas chromatography-mass spectrometry (GC-MS) metabolomics with machine learning for Chenpi age classification. Sixty samples spanning three age groups (5, 10, and 15 years) were analyzed. For FTIR data, Savitzky-Golay smoothing combined with multiplicative scatter correction (SG + MSC) was identified as the optimal preprocessing method (silhouette score: 0.7417; CH index: 824.89). For GC-MS data, Log2 transformation yielded the best group separation (score: 2.62) and identified 597 differentially abundant compounds via F-test. Three classification models were evaluated using 5-fold stratified cross-validation. The mid-level data fusion combined with support vector machine (SVM) achieved the highest accuracy of 96.7%, outperforming single-source models. These results have demonstrated that multi-source data fusion significantly enhanced Chenpi age classification, providing a robust approach for Chenpi authentication.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"17004 - 17017"},"PeriodicalIF":3.6,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035196","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

Measurement and characterization of the foodborne resistome across the food matrices: current technologies, challenges, and food safety implications 食品基质中食源性抗性组的测量和表征：当前的技术、挑战和食品安全影响

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-29 DOI: 10.1007/s11694-026-04752-6

Nady Khairy Elbarbary, Marwa A. Ali

{"title":"Measurement and characterization of the foodborne resistome across the food matrices: current technologies, challenges, and food safety implications","authors":"Nady Khairy Elbarbary, Marwa A. Ali","doi":"10.1007/s11694-026-04752-6","DOIUrl":"10.1007/s11694-026-04752-6","url":null,"abstract":"<div><p>Foodborne resistome, antimicrobial resistance genes (ARGs) of food-associated microbial communities, is a recently emergent theme in food safety surveillance. This study is mainly devoted to the methods currently available for the detection, quantification, and characterization of ARGs in food systems, with emphasis on their use across different food matrices. Compare analytical approaches: quantitative polymerase chain reaction (qPCR), digital PCR (dPCR), whole genome sequencing (WGS), shotgun metagenomics, targeted resistome sequencing, long-read sequencing, and functional metagenomics in terms of: sensitivity, quantification potential, host assignment, ARG discovery potential, and suitability for routine surveillance. Current research suggests that no single method can fully characterize the resistome, and the performance of the methods is strongly affected by the properties of the dietary matrix, the efficiencies of DNA extraction, the depth of sequencing, and bioinformatics operations. The study also points out major issues that hinder comparability across studies, for example, variations in sampling methodologies, normalization methods, ARG databases, and reporting metrics. Current research focuses on integrating targeted molecular tools with sequencing-based methodologies for enhancing resistome surveillance across the food chain. Future advances will require standard analytical methodologies, certified reference materials, standardized reporting systems, and coordinated farm-to-fork monitoring programs. The study highlights methodological strengths, limitations, and measurement issues to offer a characterization-oriented perspective for enhancing foodborne resistome assessment and surveillance.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16463 - 16485"},"PeriodicalIF":3.6,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035197","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

Optimization of red raspberry levels for improving physicochemical, rheological and sensory characteristics of fermented goat milk 优化红树莓添加量以改善发酵羊奶的理化、流变和感官特性

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-28 DOI: 10.1007/s11694-026-04749-1

Jinglin Cao, Mingzhang Zhao, Xuewei Zhang, Zhanmei Jiang, Juncai Hou

{"title":"Optimization of red raspberry levels for improving physicochemical, rheological and sensory characteristics of fermented goat milk","authors":"Jinglin Cao, Mingzhang Zhao, Xuewei Zhang, Zhanmei Jiang, Juncai Hou","doi":"10.1007/s11694-026-04749-1","DOIUrl":"10.1007/s11694-026-04749-1","url":null,"abstract":"<div><p>This study aimed to investigate how varying concentrations of red raspberry (RR) (ranging from 0% to 5%) influence the physicochemical properties, rheology, and sensory quality of fermented goat milk (FGM) over a 21-day storage. As the RR concentration from 0 to 5%, the water-holding capacity (WHC), hardness, total phenolic content (TPC), superoxide anion scavenging ability of FGM significantly increased (<i>P</i><0.05), while its adhesiveness, apparent viscosity and sensory score exhibited a trend of increasing initially and then declining. Separately, sensory and physicochemical properties decline significantly during storage (<i>P</i> < 0.05). Furthermore, principal component analysis (PCA) and heatmap analysis indicated that 3% RR-FGM exhibited the best overall physicochemical, rheological, and sensory characteristics. Therefore, this study provided a reference framework for the value-added utilization of red raspberries, and also offered the methodological guidance for the industrial development of RR-fortified goat milk-based fermented products.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16969 - 16986"},"PeriodicalIF":3.6,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672130","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

Alpha-linolenic acid from mulberry silkworm pupa oil: Isolation, method development, validation and quantification by reverse phase-high performance liquid chromatography 桑蚕蛹油中α -亚麻酸的分离、方法建立、反相高效液相色谱法验证及定量分析

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-28 DOI: 10.1007/s11694-026-04756-2

Shiv Kumar, Dilip Kumar Arya, Anit Kumar, Shubham Kanaujiya, Prashant Pandey, Giriraj Pandey, Kumar R. Venkatesh, Parasuraman Pavadai, Saurabh Srivastava, P. S. Rajinikanth

{"title":"Alpha-linolenic acid from mulberry silkworm pupa oil: Isolation, method development, validation and quantification by reverse phase-high performance liquid chromatography","authors":"Shiv Kumar, Dilip Kumar Arya, Anit Kumar, Shubham Kanaujiya, Prashant Pandey, Giriraj Pandey, Kumar R. Venkatesh, Parasuraman Pavadai, Saurabh Srivastava, P. S. Rajinikanth","doi":"10.1007/s11694-026-04756-2","DOIUrl":"10.1007/s11694-026-04756-2","url":null,"abstract":"<div><p>This research aims to develop and validate a simple, sensitive, and robust reverse-phase high-performance liquid chromatographic (RP-HPLC) method for the estimation of Alpha-Linolenic acid (ALA) isolated from silkworm pupa oil (SPO) using preparative-HPLC (PR-HPLC). Chromatographic separation was performed on a Shimadzu, C-18 column (4.6 × 250 mm, 5 μm particle size) using acetonitrile/water in a ratio of 80:20 with a flow rate of 1 mL/min and detection at a λ<sub>max</sub> of 242 nm, equipped with a UV detector. The method demonstrated excellent linearity (R<sup>2</sup> = 0.9999, <i>p</i> < 0.05) and good accuracy (98.41–102.10%). It also showed high intra-day and interday precision with RSD values ranging from 0.110% to 0.140%. The limit of detection (LOD) and limit of quantification (LOQ) were found to be 0.622 µg/mL and 2.05 µg/mL, respectively. System suitability (99.33–100.02%), and robustness evaluation confirmed acceptable recoveries with RSD < 2%. The method was specific for its ability to detect the analytes and their degradation products during forced degradation studies, which also indicated that ALA was highly prone to oxidative degradation (66.55%). The isolation of ALA from SPO was successfully performed based on this developed method using PR-HPLC. Furthermore, the isolated ALA was compared with standard ALA for purity by chromatographic analysis, FTIR and 1H NMR. The results demonstrated that the isolated ALA was pure with negligible interfering impurities within the detection limits of the applied analytical methods. Overall, the results indicated that the developed method was reliable for its accuracy, precision, sensitivity, and specificity for the estimation and isolation of ALA from SPO.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16987 - 17003"},"PeriodicalIF":3.6,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035251","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

An approach to encapsulating royal jelly with alginate based polymers: characterization, bioactivity, and release behavior 海藻酸盐基聚合物包封蜂王浆的方法：表征、生物活性和释放行为

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-28 DOI: 10.1007/s11694-026-04743-7

Enes Emre Ata, Seda Özgen

{"title":"An approach to encapsulating royal jelly with alginate based polymers: characterization, bioactivity, and release behavior","authors":"Enes Emre Ata, Seda Özgen","doi":"10.1007/s11694-026-04743-7","DOIUrl":"10.1007/s11694-026-04743-7","url":null,"abstract":"<div><p>The sensitive structure of royal jelly (RJ) necessitates that it be transported and stored under cold chain conditions immediately upon harvesting, as it is of crucial importance to human nutrition and health. Its utilization and popularity are on the rise. In this study, encapsulated royal jelly containing sodium alginate (SA), pectin (P), and xanthan gum (XG) as coating materials was compared in terms of encapsulation efficiency, antioxidant activity, antimicrobial activity, and trans-10-hydroxy-2-decenoic acid (10-HDA) content. The physicochemical, microtextural, bioactive, and digestive behaviors of the obtained capsules were also compared. The capsules made with a combination of SA and P, which effectively encapsulate the RJ core material, achieved an encapsulation efficiency of 83.96%, an average particle diameter of 1.77 mm, and an antioxidant activity value of 63.12%. The produced capsules were released at low rates in the simulated gastric fluid, and subsequently opened at high rates in the simulated intestinal fluid while maintaining their original capsule form. It was also found that both pure RJ and encapsulated RJ at this concentration exhibited antibacterial activity against <i>Escherichia coli</i> and <i>Staphylococcus aureus.</i> It was concluded that this valuable product, which is difficult to preserve and must be transported in a cold chain, can be preserved by protecting its biochemical activities using a different method, creating an innovative product.</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":"20 9","pages":"16941 - 16955"},"PeriodicalIF":3.6,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035250","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

Quality and functional properties in different varieties of Ginkgo biloba seeds during growth stages 不同品种银杏种子生长时期的品质和功能特性

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-28 DOI: 10.1007/s11694-026-04747-3

Hao Gong, Mo Yang, Tao Wang, Jin-hui Hou, Wei-dong Wang

{"title":"Quality and functional properties in different varieties of Ginkgo biloba seeds during growth stages","authors":"Hao Gong, Mo Yang, Tao Wang, Jin-hui Hou, Wei-dong Wang","doi":"10.1007/s11694-026-04747-3","DOIUrl":"10.1007/s11694-026-04747-3","url":null,"abstract":"<div><p><i>Ginkgo biloba</i> seeds contain diverse nutrients and exhibit multiple biological functions. Using three <i>G. biloba</i> seed varieties (Maling, Fozhi, Yuanling), this study examined changes in major nutrients, antioxidant capacity, free amino acids, and fatty acids across different growth stages. All three cultivars showed a gradual increase in whiteness during the rapid growth phase, followed by stabilization. During maturation, soluble protein contents decreased from 7.68 to 2.47 mg/g, 9.96 to 3.70 mg/g, and 9.54 to 3.04 mg/g in Maling, Fozhi, and Yuanling samples, respectively. Soluble sugar contents similarly declined from 627.00 to 103.85 mg/g, 1075.26 to 111.26 mg/g, and 572.04 to 149.64 mg/g in the corresponding cultivars. From formation to maturation (G1–G5), total phenolic content (TPC) in Fozhi and Yuanling samples decreased and then increased, whereas Maling reached its highest TPC at G2. Total flavonoid content was highest in Maling at G2 (11.15 mg/g dry weight) and in Yuanling at G1 (12.81 mg/g), whereas Fozhi decreased steadily from 14.45 mg/g to 6.64 mg/g. Antioxidant capacity showed trends consistent with changes in bioactive compounds throughout development. Principal component analysis indicated significant varietal differences in amino acid and fatty acid contents at different growth stages. Hierarchical cluster analysis further demonstrated that cultivar is the primary factor determining amino acid and fatty acid compositions in <i>G. biloba</i> seeds. This study provides a theoretical basis for improving the comprehensive utilization value of <i>G. biloba</i> seeds.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16956 - 16968"},"PeriodicalIF":3.6,"publicationDate":"2026-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672125","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

Identification of highly similar barley varieties using color priors and adaptive enhancement 利用颜色先验和自适应增强技术鉴定高度相似的大麦品种

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-27 DOI: 10.1007/s11694-026-04744-6

Hao Sun, Lifang Chen, Guolin Cai, Xianwen Huang

{"title":"Identification of highly similar barley varieties using color priors and adaptive enhancement","authors":"Hao Sun, Lifang Chen, Guolin Cai, Xianwen Huang","doi":"10.1007/s11694-026-04744-6","DOIUrl":"10.1007/s11694-026-04744-6","url":null,"abstract":"<div><p>Malting barley (<i>Hordeum vulgare</i> L.) varietal purity is important for stable beer quality, but major Chinese cultivars often show highly convergent seed phenotypes, with subtle seed-coat color differences. Such subtle variation makes rapid, non-destructive identification difficult for conventional convolutional neural networks. We propose Adaptive Hue-Enhanced EfficientNet (AHE-Net), a dual-stream deep learning architecture that combines color priors with adaptive Hue enhancement. AHE-Net uses unsupervised K-means clustering of normalized Hue values in the hue-saturation-value (HSV) color space to derive color-prior centers and applies a target color stretching module for nonlinear Hue remapping. On a dual-view dataset of 14,810 images from 10 barley varieties, AHE-Net achieved 98.01 ± 0.14% accuracy across six paired runs based on the same set of six random seeds, outperforming the EfficientNet-B4 baseline by 1.01 ± 0.18% points. Five-fold image-level stratified cross-validation further showed consistent improvement, with AHE-Net achieving 97.87 ± 0.25% accuracy compared with 96.29 ± 0.26% for the baseline. These results indicate that color-prior-guided Hue enhancement improves the recognition of highly similar barley varieties and supports low-cost, non-destructive raw-material screening under controlled imaging conditions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16901 - 16916"},"PeriodicalIF":3.6,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035243","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

Comparative immunoproteomic profiling of Malaysian rice varieties (MR219, MR269, and PadiU Putra) and their clinical reactivity in rice-allergic patients 马来西亚水稻品种（MR219， MR269和PadiU Putra）的比较免疫蛋白质组学分析及其在水稻过敏患者中的临床反应性

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-25 DOI: 10.1007/s11694-026-04741-9

Nurain Nadiah Mohd Jaafar, Jameel R. Al-Obaidi, Nabilah Abd Rahim, Atiqah Farah Zakaria, Intan Hakimah Ismail, Nuzul Noorahya Jambari

{"title":"Comparative immunoproteomic profiling of Malaysian rice varieties (MR219, MR269, and PadiU Putra) and their clinical reactivity in rice-allergic patients","authors":"Nurain Nadiah Mohd Jaafar, Jameel R. Al-Obaidi, Nabilah Abd Rahim, Atiqah Farah Zakaria, Intan Hakimah Ismail, Nuzul Noorahya Jambari","doi":"10.1007/s11694-026-04741-9","DOIUrl":"10.1007/s11694-026-04741-9","url":null,"abstract":"<div><p>Food allergies result from sensitization to protein molecules in specific plant or animal sources. As rice is a global staple, evaluating its IgE reactivity is essential to identify potential allergens that trigger allergic reactions. IgE-mediated food allergies require careful management to prevent severe, potentially life-threatening symptoms. This study aimed to profile and compare the immunoreactivity of allergenic proteins in raw and cooked rice from three Malaysian varieties: MR219, MR269, and PadiU Putra. Skin Prick Tests (SPT) were conducted on 146 atopic patients, with serum samples from rice-sensitized individuals analyzed using ImmunoCAP. Proteomics, IgE-immunoblotting, and mass spectrometry were employed to compare protein extracts and identify IgE-reactive proteins. Results from 2D-immunoblotting revealed that raw MR269 and PadiU Putra had the highest IgE-binding protein spots (36 spots), exceeding MR219. Cooked MR269 showed the greatest reduction in IgE-binding spots (67%), compared to MR219 (45%) and PadiU Putra (46%). MALDI-TOF/TOF identified 17 IgE-reactive proteins, including cupincin, 63 kDa globulin-like protein, and Granule-bound starch synthase 1. Notably, analysis revealed that protein spot 32 was identified as a 63 kDa globulin-like protein (21% sequence coverage), corresponding to the Ory s GLP63 allergen. These findings highlight the allergenic potential of different rice varieties and the impact of genetic variation on protein composition, providing valuable insights for future studies on rice allergens and their implications for allergic responses in individuals with atopy.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16882 - 16900"},"PeriodicalIF":3.6,"publicationDate":"2026-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035448","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

Integrated evaluation of protease selection and drying method for oyster protein hydrolysates: Physicochemical, antioxidant, and umami-related characteristics 牡蛎蛋白水解物的蛋白酶选择和干燥方法的综合评价：理化、抗氧化和与鲜味相关的特性

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-25 DOI: 10.1007/s11694-026-04751-7

Jhih-Yu Jheng, Min-Lang Huang, Hui-Chiu Lin, Tzu-Yen Liao, Chih-Min Yang

{"title":"Integrated evaluation of protease selection and drying method for oyster protein hydrolysates: Physicochemical, antioxidant, and umami-related characteristics","authors":"Jhih-Yu Jheng, Min-Lang Huang, Hui-Chiu Lin, Tzu-Yen Liao, Chih-Min Yang","doi":"10.1007/s11694-026-04751-7","DOIUrl":"10.1007/s11694-026-04751-7","url":null,"abstract":"<div><p>This study evaluated the effects of protease selection and subsequent drying on the production of oyster protein hydrolysate powder, with emphasis on physicochemical properties, antioxidant activity, and chemically inferred umami-related characteristics. Oyster homogenates were hydrolyzed with bromelain, papain, and neutral protease at 0.1–1.0% (w/w) under the same processing conditions. The selected hydrolysate was then converted into powder by freeze-drying or hot-air drying. Among the tested enzymes, neutral protease showed the most favorable hydrolytic performance under the selected mass-based screening conditions (pH 6.5, 50 °C), as indicated by the highest degree of hydrolysis and free amino group content, greater protein breakdown, and the lowest DPPH IC<sub>50</sub> values. Neutral protease hydrolysis markedly increased total free amino acid content, especially glutamic acid, and significantly increased the equivalent umami concentration. Although IMP and AMP contents decreased after hydrolysis, the chemically inferred umami-related potential increased, mainly because of the marked increase in umami amino acids. Drying method significantly affected powder quality, with freeze-drying producing powders with lower water activity, higher free amino group content, lighter color, lower malondialdehyde content, and stronger DPPH radical-scavenging activity than hot-air drying. These results suggest that, under the tested processing conditions, neutral protease hydrolysis followed by freeze-drying is a promising processing strategy for producing oyster protein hydrolysate powder with favorable quality attributes while retaining hydrolysis-derived antioxidant and umami-related characteristics.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16852 - 16864"},"PeriodicalIF":3.6,"publicationDate":"2026-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04751-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035336","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

Improved ResNet for geographical origin identification of citri reticulatae pericarpium using a Vis/NIR multispectral imaging system 基于Vis/NIR多光谱成像系统的柑桔皮产地鉴定改进ResNet

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-07-24 DOI: 10.1007/s11694-026-04754-4

Chao Ma, Mingkun Zhang, Sudan Chen, Yunxia Yuan, Zhiyong Dai, Mingtong Du, Jianwei Ma

{"title":"Improved ResNet for geographical origin identification of citri reticulatae pericarpium using a Vis/NIR multispectral imaging system","authors":"Chao Ma, Mingkun Zhang, Sudan Chen, Yunxia Yuan, Zhiyong Dai, Mingtong Du, Jianwei Ma","doi":"10.1007/s11694-026-04754-4","DOIUrl":"10.1007/s11694-026-04754-4","url":null,"abstract":"<div><p>Geographical origin affects the quality traits and market value of Citri Reticulatae Pericarpium. Thus, a rapid, nondestructive, and reliable origin identification method is needed. Visible and near infrared spectroscopy offers fast detection, simple sample preparation, and rich spectral information. However, traditional machine learning methods show limited spectral representation ability, while deep learning models can be influenced by local variations. To address this issue, this study proposed an origin identification method based on an attention-enhanced ResNet. Visible and near infrared spectra from samples of different origins were collected, and preprocessing methods were used to improve spectral quality. A one-dimensional residual network was then developed for classification, and an attention mechanism was introduced to enhance key spectral responses and suppress irrelevant information. The network structure was further optimized within the residual learning framework to improve multiscale feature representation. The proposed method was evaluated through comparative and ablation experiments. Results showed that it could better capture spectral differences related to origin and achieved higher accuracy, stability, and generalization ability. This study provides a new approach for the nondestructive origin identification of Citri Reticulatae Pericarpium and a useful reference for intelligent spectral identification of medicinal and edible materials.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 9","pages":"16865 - 16881"},"PeriodicalIF":3.6,"publicationDate":"2026-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149035208","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