Journal of Food Measurement and Characterization最新文献

{"title":"The performance of combined ultrasound and nonsolvent precipitation for betalain encapsulation in different types of starches: thermal stability and antioxidant activity","authors":"Neila Benhabiles,&nbsp;Nadia Boudries,&nbsp;Hind Mokrane,&nbsp;Frederic Chaput","doi":"10.1007/s11694-024-02968-y","DOIUrl":"10.1007/s11694-024-02968-y","url":null,"abstract":"<div><p>In this study, betalain-enriched microparticles were produced from black sorghum, pearl millet landraces and domesticated quinoa starch. Response surface methodology was used to assess the encapsulation via nonsolvent precipitation method. The effects of starch type, ultrasound treatment (40 kHz, 120 W, 30 min) and starch concentration (5 and 1% (w/v)) on microparticles formation through a combined nonsolvent precipitation-ultrasound-assisted method, including thermal stability, betalain retention and antioxidant activity were evaluated. X-ray diffraction patterns revealed a V-type crystalline structure for microparticles and an A-type structure for starches. Scanning electron microscopy images showed that sorghum and millet starch granules were mostly rounded with polygonal geometry, whereas quinoa starch granules exhibited irregular forms and polygonal shapes. The formulated microparticles displayed an irregular morphology, were almost spherical with concavities and had no cracks on their external surfaces. The thermogravimetric analysis results revealed significant differences according to ultrasound treatment and the sonicated sample exhibited the lowest mass loss. Fourier-transform infrared spectra of loaded microparticles revealed new bands at 1364 cm⁻¹ and 850 cm⁻¹ corresponding to the carboxylic function of the betalains. The concentrations of betaxanthins and betacyanins recovered from microparticles ranged from 1.54 to 6.19 mg/L and 2.45 to 12.94 mg/L, respectively, and the antioxidant activities ranged from 36.58 to 73.49%. Quinoa starch-based microparticles exhibited highest betalain concentrations and antioxidant activity than pearl millet and sorghum. These findings suggest that the prepared microparticles are promising ingredients for healthy food and drug applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"276 - 292"},"PeriodicalIF":2.9,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941054","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":"Investigation on β-D-glucan extraction methods from Pleurotus ostreatus mycelium and its capability to adsorb aflatoxin M1 in milk","authors":"Safieh Rajabzadeh Shandiz,&nbsp;Seyed Mahdi Ziaratnia,&nbsp;Abolfazl Pahlevanloo,&nbsp;Mahboobe Sarabi-Jamab","doi":"10.1007/s11694-024-02924-w","DOIUrl":"10.1007/s11694-024-02924-w","url":null,"abstract":"<div><p>Milk and dairy products constitute a critical component of the human diet, particularly for children. Nevertheless, the presence of aflatoxins, such as aflatoxin M₁ (AFM₁), within milk is highly undesirable due to their associated health risks. It is imperative to employ safe methodologies to reduce or eliminate aflatoxins from milk exceeding permissible standards. A promising novel approach involves the utilization of organic absorbent compounds. Structural β-D-glucan, a constituent of the fungal cell wall of organisms like the oyster mushroom (<i>Pleurotus ostreatus</i>), emerges as a potential organic adsorbent. This study encompassed the collection, drying, and pulverization of mycelial biomass cultivated in a laboratory setting. Diverse extraction techniques, including hot water, acid, and hot alkali treatments or ultrasonic pretreatment, were applied to isolate polysaccharide compounds, including β-D-glucan, from the fungal mycelium cell wall. The β-D-glucan content yielded by each extraction method was quantified using the Megazyme Assay Kit. Results indicated that the hot alkali method demonstrated superior β-D-glucan extraction efficiency at 77.54% compared to alternative approaches. To assess the AFM₁ adsorption capacity of extracted β-D-glucan, a specific quantity (2.5 mg/ml) was added to milk which was artificially contaminated with varying AFM₁ concentrations. Subsequently, adsorption efficiency was determined via High-Performance Liquid Chromatography (HPLC). Findings revealed that the addition of extracted β-D-glucan resulted in the adsorption of up to 100%, 70%, and 58% of AFM₁ content within contaminated milk at concentrations of 35, 75, and 120 ng/L, respectively, within 10, 20, and 40 min. These research outcomes introduce a secure and organic adsorbent capable of removing or reducing AFM₁ in contaminated milk, thereby fostering public health confidence. Moreover, β-D-glucan not only lacks the adverse effects associated with chemical compounds but also offers potential additional benefits when retained within the milk.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"26 - 37"},"PeriodicalIF":2.9,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941069","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":"Minas artisanal cheese as a reservoir of potentially probiotic Lacticaseibacillus paracasei GV17 and Lactococcus lactis GV103 and their functional properties and kinetic mechanisms","authors":"Isabella Maciel Costa,&nbsp;Thaís Bajur Alves Miranda,&nbsp;Larissa Mirelle Mendes Magalhães,&nbsp;Sther Menezes Fafá,&nbsp;Taynan Jonatha Neves Costa,&nbsp;Mariana Batista Magalhães,&nbsp;Gustavo Lucas Costa Valente,&nbsp;José Erick Galindo Gomes,&nbsp;Débora Cristina Sampaio de Assis,&nbsp;Ana Maria Centola Vidal,&nbsp;Verônica Ortiz Alvarenga,&nbsp;Marcelo Resende de Souza,&nbsp;Bruna Maria Salotti-Souza","doi":"10.1007/s11694-024-02979-9","DOIUrl":"10.1007/s11694-024-02979-9","url":null,"abstract":"<div><p>Selecting new probiotics involves evaluating their functional, technological and safety properties to ensure both health benefits and product stability. The study focused on evaluating the probiotic potential of ten lactic acid bacteria (LAB) strains isolated from Minas artisanal cheese through safety and functional tests. The strains were resistant to kanamycin and vancomycin but susceptible to clindamycin and did not exhibit hemolytic activity. Autoaggregation values ranged from 0.97 to 85.23% at 4 °C. <i>Lactococcus lactis</i> GV103 showed the highest hydrophobicity result (45.60%). In interactions with pathogens, the ten strains demonstrated the capacity for multiplication. GV17, GV103 and GV15 survived the gastrointestinal tract (GIT) simulation conditions. Milk fermentation, evaluation of technological properties and GIT resistance in a dairy matrix were performed with the strains <i>Lacticaseibacillus paracasei</i> GV17 and <i>Lactococcus lactis</i> GV103, which showed the best performance in probiotic screening tests. In lactic fermentation tests, GV103 exhibited a growth rate of 2.37 log CFU/h and fit the Baranyi model, with a correlation coefficient of 0.898. After 28 days of storage, the syneresis and water holding capacity of were 57.04% and 23.43%, respectively for GV17, and 51.80% and 27.85% for GV103. Furthermore, these strains maintained populations above 8.00 log CFU/mL. Under conditions simulating the GIT in a dairy matrix, both strains showed counts above 9 log CFU/mL after 360 min. Technologically stable and potentially probiotic strains, like GV17 and GV103, offer promising opportunities for developing health-enhancing functional foods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"424 - 438"},"PeriodicalIF":2.9,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941057","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":"Purification, structural characterization and antioxidant mechanism of Noni polysaccharide based on Nrf2/HO-1/NQO1 signaling pathway","authors":"Shiyang Zhou,&nbsp;Jun Tan,&nbsp;Guangying Chen","doi":"10.1007/s11694-024-02954-4","DOIUrl":"10.1007/s11694-024-02954-4","url":null,"abstract":"<div><p>The homogeneous Noni polysaccharide was obtained by ultrasonic-assisted hot water extraction, sevage method deproteinization, dialysis, ethanol precipitation, DEAE-52, Sephadex G-200. Noni polysaccharide were mainly composed of Rha, Ara, Gal, Gal-AU and Glc-AU, and its content mole ratio were 1.28%: 5.87%: 8.66%: 83.44%: 0.75%. The chemical structure shows that Noni polysaccharide mainly by →4)-α-D-Gal<i>p</i>A-6-OMe-(1→ , and had small →3, 4)-β-D-Gal<i>p</i>-(1→ connected form the main chain. Branched chain was mainly composed of α-D-Gal<i>p</i>A-6-OMe-(1→ connected to the sugar residues →3, 4)-β-D-Gal<i>p</i>-(1→ <i>O</i>-3 position. In vitro antioxidant experiment result showed that max scavenge rates for Noni polysaccharide on ABTS+ , hydroxyl free radical and DPPH free radical were 96.5%, 95.3% and 95.6%, respectively. In vivo antioxidant experiment result showed that the Noni polysaccharide could effectively increase content for SOD in serum and reduce activity for MDA in liver tissue. In addition, preliminary antioxidant mechanism results showed that Noni polysaccharide had significant regulatory effects on the down-regulation of Nrf2, HO-1, NQO1 proteins and genes related to oxidative stress signaling pathways in RAW264.7 cells. It can effectively improve oxidative stress damage of RAW264.7 cells induced by H₂O₂ and inhibit abnormal decrease of level for CAT, SOD, GSH-Px, and the abnormal increase for MDA.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"128 - 150"},"PeriodicalIF":2.9,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941290","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":"Sodium alginate-ascorbic acid treatment improves storage quality of fresh-cut potatoes","authors":"Rui Ma,&nbsp;Fuhui Zhou,&nbsp;Siguo Xiong,&nbsp;Shuxin Guo,&nbsp;Aili Jiang","doi":"10.1007/s11694-024-02966-0","DOIUrl":"10.1007/s11694-024-02966-0","url":null,"abstract":"<div><p>The aim of this study was to investigate the effects of sodium alginate (SA) and composite ascorbic acid (Vc) coating (SA-Vc) on the appearance quality and physiological characteristics of fresh-cut potato slices during storage. Within 8 d of storage, compared to any individual treatment, the SA-Vc treatment reduced weight loss. Additionally, its respiration rate was 0.58, 0.85 and 0.88 times higher than that of control group, Vc group and SA group, respectively, and its ethylene generation was 0.34, 0.85 and 0.46 times higher than that of control group, Vc group and SA group, respectively. This composite treatment also inhibited the production of hydrogen peroxide (H₂O₂) and malondialdehyde (MDA) content. The SA-Vc treatment maintained higher firmness as well as Vc (0.37 mg g⁻¹), total phenols (0.34 mg g⁻¹) and flavonoids (0.28 mg g⁻¹) content compared to the other treated groups, thus improving their storage quality. Moreover, the glutathione (GSH) content in SA-Vc treated group was 1.19, 1.14 and 1.18 times higher than that in control group, Vc group and SA group, respectively. SA-Vc treatment inhibited the enzyme activity and relative gene expression levels of polyphenol oxidase (PPO) and peroxidase (POD), which were 0.61-fold and 0.25-fold higher than those in the control, respectively. However, ascorbate enzyme activity and relative gene expression levels of ascorbate peroxidase (APX), catalase (CAT) and superoxide dismutase (SOD) were increased, which were 5.45, 2.99 and 4.60 times that of control group, respectively. These results indicate that the SA-Vc treatment could maintain the sensory quality and nutritional value of fresh-cut potatoes during storage by delaying the browning, reducing the accumulation of reactive oxygen species and enhancing antioxidant contents and enzyme activities. In summary, the SA-Vc treatment is an effective method for preserving the quality of fresh-cut potatoes. Our results highlight the important potential of SA-Vc treatment in extending the shelf-life and improving the antioxidant capacity of fresh-cut potatoes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"252 - 263"},"PeriodicalIF":2.9,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941282","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":"Chitosan films incorporated with berberine: enhanced mechanical, antioxidant, and antimicrobial properties as potential food packaging material","authors":"Seray Öztürk,&nbsp;Zeynep Kalaycıoğlu,&nbsp;Emrah Torlak,&nbsp;Gülşen Akın-Evingür,&nbsp;F. Bedia Erim","doi":"10.1007/s11694-024-02967-z","DOIUrl":"10.1007/s11694-024-02967-z","url":null,"abstract":"<div><p>Conventional food packaging films pose significant environmental hazards. Consequently, there has been a burgeoning interest in biopolymers, leading to numerous studies to develop biodegradable and bioactive films suitable for the food packaging industry. In this study, we present a novel environmentally-friendly chitosan-based film incorporating berberine, a bioactive compound abundant in various plants. Before blending with a chitosan solution, berberine chloride’s water solubility was enhanced using 2-hydroxypropyl-β-cyclodextrin. Fourier transform infrared spectroscopy confirmed the interactions between berberine and chitosan. Scanning electron microscopy and atomic force microscopy analyses demonstrated the even distribution and good compatibility of berberine within the chitosan film. By blending berberine with chitosan, the obtained biopolymer film exhibited improved mechanical properties compared to the control film. Differential scanning calorimetry analysis showed that berberine incorporation reduced the glass transition temperature from 89 °C to 68 °C. The film also blocked the UV light almost 100%. The addition of berberine decreased the water vapour permeability of the chitosan film while increasing the swelling ratio and water solubility. The berberine-incorporated chitosan film exhibited an antioxidant capacity of 33.7% as measured by the 2,2 diphenyl-1-picrylhydrazyl assay, which was significantly higher than that of the chitosan film, which has 5.92%. The film also demonstrated antimicrobial activity with a reduction in <i>B. cereus</i> and <i>S. typhimurium</i> growth compared to the control. Additionally, the degradation study revealed that the film degraded by 82.5% within ten days under soil. Our findings suggest that the chitosan-berberine film holds promise for applications in the food packaging industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"264 - 275"},"PeriodicalIF":2.9,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941283","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":"Detection of pest infestation in stored grain using an electronic nose system optimized for sensor arrays","authors":"Yuxin Hou,&nbsp;Lijian Xiong,&nbsp;Xiuzhi Luo,&nbsp;Shaoyun Han,&nbsp;Xiuying Tang","doi":"10.1007/s11694-024-02980-2","DOIUrl":"10.1007/s11694-024-02980-2","url":null,"abstract":"<div><p>Pest infestation during grain storage reduces the weight and quality of the grain, which poses a risk to food safety. It’s important to have a reliable, quick, and intelligent approach for spotting pests in grain storage. In this study, an electronic nose (e-nose) was designed to detect the different densities of <i>Tribolium castaneum</i> (Herbst) in stored wheat. To avoid the phenomenon of “dimensional disaster” caused by the large amount of data in the e-nose data processing, the eigenvalues of the e-nose response curve were extracted to form the original feature matrix for data analysis. Then, to obtain the optimal feature matrix, the initial feature matrix was gradually refined using multivariate statistical methods such as response strength analysis, analysis of variance, coefficient of variation analysis, and correlation analysis. Finally, the feature matrix was regressed using partial least squares regression (PLSR), principal component regression (PCR), support vector machine regression (SVR), and Gaussian process regression (GPR) to establish various prediction models. The GPR model presented the best prediction effect among the four regression models, and its correlation coefficient (R), root mean square error (RMSE), and relative analysis error (RPD) were 0.96, 9.08, and 2.24, respectively. This work provides a feasible optimization method by which the e-nose can be used to detect stored grain pest density within a very small error margin and promotes the development of intelligent agriculture.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"439 - 452"},"PeriodicalIF":2.9,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941247","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":"Blood orange clamping damage mechanism based on finite element method","authors":"Rui Song,&nbsp;Ye He,&nbsp;Zhen Li,&nbsp;Yao Yu,&nbsp;Yunwu Li,&nbsp;Changsu Xu","doi":"10.1007/s11694-024-02981-1","DOIUrl":"10.1007/s11694-024-02981-1","url":null,"abstract":"<div><p>To reduce the clamping damage caused by robotic manipulators during the harvesting of blood oranges, this study investigated the mechanical response of blood oranges when in contact with curved surfaces of different curvatures. A three-dimensional model of a blood orange was established using reverse engineering technology, and its physical properties were measured. A peel-pulp composite finite element model was constructed to simulate the uniaxial static compression test and the contact process of blood oranges clamped by curved surfaces of varying curvatures. The results indicated that the maximum error in the uniaxial static compression test was 6.8%, confirming the accuracy of the model. In the simulations of the curved surface clamping tests, the stress at the contact point between the blood orange and the curved surface was highest, with the pulp being damaged before the peel. A comparison of the effects of different curved surfaces on the stress and deformation of the blood orange revealed that, under the same clamping force, the 46 mm radius curved surface resulted in lower stress and smaller deformation in the various parts of the blood orange compared to the other curvatures. When a clamping force of 40 N was applied, the bruise volumes caused by the 44, 46, 48, and 50 mm radius curved surfaces were 3897.11, 1193.93, 10553.72, and 21889.74 mm³, respectively. Therefore, the 46 mm radius curved surface posed the lowest risk of mechanical damage to the blood orange. This study provides a reference for the micromechanical research of citrus fruits and offers a basis for the design of end-effector harvesting devices.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"453 - 466"},"PeriodicalIF":2.9,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941284","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":"Comparative analysis of milk casein hydrolysates from cow, water buffalo, goat and sheep: effects of flavourzyme and neutrase on formation of bioactive peptides","authors":"Abdullah Mohammed Naji,&nbsp;Mustafa Çam","doi":"10.1007/s11694-024-02972-2","DOIUrl":"10.1007/s11694-024-02972-2","url":null,"abstract":"<div><p>The casein hydrolysates of cow (CwC), water buffalo (WBuC), goat (GoC), and sheep (ShC) were obtained using neutrase (CwCN, BuCN, GoCN, and ShCN) and flavourzyme (CwCF, BuCF, GoCF, and ShCF). Untreated caseins and their respective enzyme (flavourzyme and neutrase) treated hydrolysates were compared in terms of selected bioactivities, free amino acids, and molecular weight distributions, etc. The enzymes displayed varied activities for 4 casein types. Flavourzyme was more aggressive than neutrase in the formation of peptides and free amino acids. The highest and the lowest degree of hydrolysis were determined for GoCF (166.8 mg tryptone /g casein) and ShCN (37.4 mg tryptone /g casein), respectively. Both enzymes significantly reduced the molecular weights of peptides in hydrolysates. The higher amounts of free amino acids were determined in flavourzyme treated caseins compared to neutrase treated ones; the highest was in ShCF (92.89 mg amino acid/g casein). The polypeptide ratio in ShC was 78.3%, but after treatment with flavourzyme and neutrase, the polypeptide ratio in hydrolysates were diminished to 23.5 and 25.3%, respectively, for ShCF and ShCN. The highest proportion of peptides in hydrolysates were oligopeptides (between 0.5 and 2.5 kDa), ranging from 67 to 76.7% for 8 enzyme treated caseins. FTIR spectra indicated modifications in caseins in amide I and II bands. Compared to their respective enzyme treated hydrolysates, the untreated caseins (CoC, WBuC, GoC, and ShC) displayed higher lipase inhibition activities (GoC having the highest inhibition, 66.34%). In the case of α-amylase inhibition, flavourzyme generated higher results for WBuCF (91.09%) and CwCF (86.96%) than their neutrase treated analogs. On the other hand, neutrase generated higher results for GoCN (67.3%) and ShCN (55.77%) than their flavourzyme treated analogs. Regarding ACE inhibition activity, GoCN and WBuCF displayed the highest results as 93.3% and 80.32%, respectively. The study demonstrated the promising potential of casein hydrolysates from different sources for the formulation of functional foods to combat chronic diseases including hyperglycemia, dyslipidemia, obesity, and hypertension.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"341 - 355"},"PeriodicalIF":2.9,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941248","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":"Investigations of the structure and antioxidant activity of broccoli pigment protein isolates with ultrasonic treatment","authors":"Qinghui Cao,&nbsp;Jialing Fu,&nbsp;Qiuliang Zhang,&nbsp;Hongying Du","doi":"10.1007/s11694-024-02964-2","DOIUrl":"10.1007/s11694-024-02964-2","url":null,"abstract":"<div><p>The effects of ultrasonic treatment on the physicochemical properties, structure and antioxidant activity of broccoli pigment protein isolates (BPPIs) were investigated. BPPIs were exposed to ultrasound treatments at 20 kHz with the power levels of 120, 180 and 240W for a duration of 15 min. The cavitation effect induced by ultrasonic treatment led to the unfolding of BPPIs, thereby exposing more hydrophobic groups. Ultraviolet–visible spectroscopy and fluorescence spectroscopy analyses indicated that ultrasonic treatment caused fluorescence quenching, increased chromophore exposure, and induced changes in the tertiary structure of MPPIs. After ultrasonic treatment, the α-helix content of BPPIs increased from 22.1 to 33.4%. Ultrasonic treatment significantly reduced the particle size of BBPIs, especially after 240W ultrasonic treatment, the average particle size was significantly reduced from 160.97 nm to 130.73 nm (p &lt; 0.05). The SEM results revealed that as ultrasonic power increased, the surface morphology of BPPIs was significantly altered, with more fragmented and disordered particles observed in the powdered form. Importantly, ultrasonic treatment also enhanced the antioxidant activities of BPPIs. The highest DPPH and OH free radical clearance rates were observed in BPPIs treated with 240W ultrasound, reaching 41.92% and 50.38%, respectively. This study demonstrates that BPPIs, as a promising functional plant protein, have the potential to broaden their applications in the food industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"227 - 237"},"PeriodicalIF":2.9,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941231","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}