Journal of Food Measurement and Characterization最新文献

{"title":"Detection of Metanil yellow through interference synthesis of carboxymethyl cellulose stabilized copper nanoparticles: A colorimetric approach","authors":"Surabhi Gupta,&nbsp;Vandana Singh","doi":"10.1007/s11694-025-03911-5","DOIUrl":"10.1007/s11694-025-03911-5","url":null,"abstract":"<div><p>A rapid, cost-effective, and user-friendly colorimetric method was developed for the detection of Metanil Yellow (MY) using copper nanoparticles (CuNPs) stabilized by carboxymethylcellulose. Compared to conventional techniques such as chromatography and mass spectrometry, this approach offers a practical alternative for on-site analysis without the need for complex instrumentation. FTIR, UV-Vis, XRD, FESEM, and HR-TEM techniques were used for the characterisation of the CuNPs. FESEM confirmed nanoscale particle formation, while HR-TEM revealed discrete trigonal-shaped nanoparticles with defined borders. XRD confirmed their crystalline metallic nature. In the presence of MY, CuNP formation was inhibited, resulting in agglomeration and loss of typical morphology, as evidenced by changes in SPR intensity and visible colour shifts. A strong logarithmic correlation between absorbance and MY concentration (R² = 0.9857) confirms the method’s reliability. Recovery rates ranged from 95.2% to 103.4%, indicating good accuracy with minimal matrix interference from turmeric. Intra-day and inter-day RSD% ranged from 1.8 to 3.2% and 2.1–4.5%, respectively. The method showed high sensitivity with an LOD of 0.05 µg/mL and an LOQ of 0.15 µg/mL. Due to its simplicity, speed, low cost, and visual readout, this CuNP-based method is well-suited for routine field screening of MY in the food samples, especially in resource-limited settings.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4307 - 4320"},"PeriodicalIF":3.3,"publicationDate":"2026-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147829987","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":"Optical Non-Destructive Detection Methods for Post-Harvest Fruit Quality Assessment Progress and Perspectives—A Review","authors":"Junming Hou,&nbsp;Chenglong Li,&nbsp;Hao Ding,&nbsp;Minghui Liu,&nbsp;Qiang Tang,&nbsp;Chenghao Li,&nbsp;Wei Wang","doi":"10.1007/s11694-025-03949-5","DOIUrl":"10.1007/s11694-025-03949-5","url":null,"abstract":"<div><p>With the growing emphasis of consumers on the quality, safety, and nutritional value of agricultural products, quality inspection during the postharvest distribution of fruits has increasingly become a focal point in the fruit industry. Rapidly and accurately assessing the internal and external quality of fruits without causing damage has become a critical factor in enhancing the quality and efficiency of the fruit industry. The emergence and ongoing development of optical non-destructive testing technology demonstrate its broad application prospects and significant industrial value. This paper introduces the development of non-destructive testing technologies for post-harvest fruits. Firstly, it elaborates on the importance of the post-harvest fruit industry, the main causes of post-harvest damage, and the applications and limitations of conventional testing methods. Secondly, it analyzes existing optical non-destructive testing methods, summarizing their key technological pathways and recent research progress. Finally, it discusses the technical challenges encountered in practical applications. It also explores the future potential of these technologies in promoting intelligent and high-efficiency post-harvest quality testing, particularly through trends in multi-optical sensor fusion, applications of artificial intelligence and machine learning, and the development of portable testing devices. This study provides theoretical support and technical references for enhancing the economic benefits and sustainability of the fruit industry.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3899 - 3928"},"PeriodicalIF":3.3,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830015","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":"Colorimetric quantitative detection for saccharinity and protein content in protein beverage based on patterned wettability surface","authors":"Jumin Hou, Siyue Zhang, Yuxin Tian, Ling Peng, Huimin Lv","doi":"10.1007/s11694-026-04049-8","DOIUrl":"https://doi.org/10.1007/s11694-026-04049-8","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381519","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":"Enrichment and analysis of aminoglycoside antibiotics in honey using hydrophilic magnetic graphene composites combined with high performance liquid chromatography mass spectrometry","authors":"Jie Yang, Xinle Wang, Dongye Chen, N Wang, X. Liu, Zhe Xu","doi":"10.1007/s11694-026-04047-w","DOIUrl":"https://doi.org/10.1007/s11694-026-04047-w","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"5998-6010"},"PeriodicalIF":0.0,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147892867","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 quality of pasta through wheat substitution with Bambara groundnut, pinto bean and Cirina forda powder","authors":"Kolawole O. Falade,&nbsp;Christianah O. Ogunleye,&nbsp;Ibukunoluwa M. Adeyemo","doi":"10.1007/s11694-025-03934-y","DOIUrl":"10.1007/s11694-025-03934-y","url":null,"abstract":"<div><p>This research explored the substitution of wheat with Bambara groundnut (<i>Vigna subterranea</i>), and pinto beans (<i>Phaseolus vulgaris</i>) flours, and supplementation of pasta with Pallid emperor moth (<i>Cirina forda</i>) larvae powder. Wheat flour was substituted separately with oven-dried and roasted Bambara groundnut and pinto beans flours in the ratio (90:10, 80:20, 70:30, 60:40, 50:50), and 100% wheat was the control, for pasta manufacture. The resulting optimal pasta (80:20) were subsequently supplemented with the larvae powder (5 and 10%) to produce pasta. Physical, proximate composition, functional, cooking, and sensory properties of the pasta from the different formulated mixes were determined. Both legume substitution and <i>Cirina forda</i> supplementation had significant impact on the colour parameters, with colour intensity increasing as substitution and supplementation levels increased. The wheat-bambara groundnut and wheat-pinto beans pasta showed improved protein (15.4–22.45%) and ash (1.55–5.53%) contents. The wheat-roasted bambara pasta (80:20) and wheat-oven-dried pinto (80:20) pasta received high consumer acceptance. However, higher levels of legume substitution in the wheat-oven-dried bambara pasta gave lower sensory scores. Water absorption capacity and solubility index of both legume-substituted and <i>Cirina forda</i> supplemented pasta improved significantly. The cooking yield (399.2%) and cooking loss (6.28–9.12%) of the wheat-oven-dried bambara pasta (90:10) were significantly higher than others. Wheat was substituted with Bambara groundnut (20%) and pinto beans (20%), and supplemented with <i>Cirina forda</i> larvae (5%) to yield acceptable enriched pasta.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4428 - 4446"},"PeriodicalIF":3.3,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830142","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":"Integrated multi-omics analysis of Cinnamomum migao fructus pressed oil for coronary heart disease","authors":"Yi Luo,&nbsp;Jiang-Tao Guo,&nbsp;Yong-Ping Zhang,&nbsp;Li-Na Jian,&nbsp;Jian Xu,&nbsp;Jie Liu","doi":"10.1007/s11694-025-03902-6","DOIUrl":"10.1007/s11694-025-03902-6","url":null,"abstract":"<div><p><i>Cinnamomum migao</i> fructus (CO), a plant used in traditional medicine and cuisine, has demonstrated potential in treating coronary heart disease (CHD). However, its active compounds and mechanisms of action remain unclear. This study employed an integrated approach using gas chromatography–mass spectrometry (GC–MS), pharmacodynamic evaluation in a CHD mouse model, network pharmacology, and transcriptomics to systematically investigate the active constituents and therapeutic mechanisms of CO-pressed oil (CO-PO). GC–MS analysis identified 35 volatile compounds in CO-PO, predominantly terpenoids, with consistent chemical profiles across replicates. Key bioactive compounds included eucalyptol (6.63–26.86%). Pharmacological experiments demonstrated that CO-PO provided dose-dependent cardioprotection, significantly reducing serum levels of inflammatory markers and alleviating oxidative stress. CO-PO treatment also downregulated the expression of Proprotein Convertase Subtilisin/Kexin Type 9 (PCSK9) and Inducible Nitric Oxide Synthase (iNOS) in myocardial tissue (<i>P</i> &lt; 0.05). Network pharmacology identified seven bioactive compounds, including decanoic acid and <i>γ</i>-eudesmol, which target 109 CHD-related genes. Transcriptomic analysis revealed 25 differentially expressed genes that were reversed by CO-PO treatment, such as Interferon-induced transmembrane protein 3 (Ifitm3) and Cathepsin S (Ctss). Pathway enrichment analysis highlighted several key pathways, including those related to Coronavirus Disease (COVID-19), ribosome function, and efferocytosis. These findings indicate that CO-PO ameliorates CHD through a complex \"multi-component, multi-target, multi-pathway\" network, supporting its potential development as a functional food ingredient.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"3796 - 3828"},"PeriodicalIF":3.3,"publicationDate":"2026-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830202","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":"Optimization of Nigella sativa extraction in olive oil and development of a nondestructive method for thymoquinone quantification: a comprehensive approach by multivariate statistical methods","authors":"Negar Namini,&nbsp;Reyhaneh Sabourian,&nbsp;Mahnaz Khanavi,&nbsp;Mohammad Reza Khoshayand,&nbsp;Mohsen Amini,&nbsp;Zahra Tamiji,&nbsp;Mannan Hajimahmoodi","doi":"10.1007/s11694-025-03567-1","DOIUrl":"10.1007/s11694-025-03567-1","url":null,"abstract":"<div><p>This study explores the process of extracting bioactive compounds from <i>Nigella sativa</i> seeds utilizing olive oil as a green solvent, optimized through multivariate statistical methods. <i>Nigella sativa</i>, known for its medicinal and culinary applications, contains thymoquinone (TQ) as its key bioactive component. The study investigates the potential of olive oil as a sustainable solvent, adhering to green chemistry principles for TQ extraction from <i>Nigella sativa</i> seeds. Response Surface Methodology (RSM) was employed to optimize the process of extraction, utilizing a Box-Behnken design, focusing on extraction time, temperature, and seed-to-oil ratio optimization to minimize anisidine value and maximize TQ content and induction time (InT). The optimum extract was charachterized using spectrophotometry, HPLC and GC-FID instruments. A second-order polynomial model was developed, and the responses for TQ and InT were statistically significant (<i>p-value</i> &lt; 0.0001) with strong predictive capabilities (R² = 0.9608, 0.9809 respectively). In the optimum extraction condition TQ content (1166.02 µg/mL), InT (40.78 h) and anisidine value (1.087) was obtained after 24-h extraction at 45 °C and a ratio of 1 w/w and predominant fatty acids were oleic, linoleic and palmitic acid. In addition, total sterol and total tocopherol contents were 918.6 µg/mL and 108.4 µg/mL respectively. The adequacy of the models was confirmed by the non-significant lack-of-fit tests. Multi-response optimization using the desirability function simultaneously maximized TQ content and InT with desirability value of 0.974 under optimal conditions. Validation of optimization confirmed the predictive reliability of the developed model. Additionally, a nondestructive multivariate statistical model for prediction of TQ content was developed ustilizing near infrared spectroscopy an chemometric. The developed multivariate model, obtained after SNV preprocessing, successfully predicts TQ content: root-mean-square error of calibration (RMSEC): 3.529, <span>({mathrm{R}}_{mathrm{cal}}^{2})</span>: 0.99; RMSE cross-validation (RMSECV): 9.467, <span>({mathrm{R}}_{mathrm{val}}^{2})</span>: 0.94; ratio of standard error of performance to standard deviation (RPD): 4.90; range error ratio (RER): 2.32. The findings reveal olive oil as solvent for extraction of TQ from <i>Nigella sativa</i> seeds, offering a sustainable alternative to traditional solvents and contributing to the development of natural and health-promoting products.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture><span>The alternative text for this image may have been generated using AI.</span></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4153 - 4168"},"PeriodicalIF":3.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830197","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":"Structural characterization and in vitro lipid-lowering activities of polysaccharides from Crataegus pinnatifida fruits","authors":"Rong Chen, Huiling Dong, Ting Yang, Pinyi Gao, Danqi Li, Xuegui Liu","doi":"10.1007/s11694-025-03966-4","DOIUrl":"https://doi.org/10.1007/s11694-025-03966-4","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4819-4838"},"PeriodicalIF":0.0,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147881734","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":"α-Glucosidase inhibition activity and mechanism of phenolic compounds extracted from Gleditsia sinensis Lam.","authors":"Yong Liu,&nbsp;Yejun Deng,&nbsp;Xiang Wang,&nbsp;Caihong Zhang,&nbsp;Lixin Huang,&nbsp;Pujun Xie","doi":"10.1007/s11694-025-03835-0","DOIUrl":"10.1007/s11694-025-03835-0","url":null,"abstract":"<div><p>Inhibiting α-glucosidase activity by secondary metabolites has been confirmed as an effective strategy for treating type 2 diabetes mellitus (T2DM). α-Glucosidase inhibitory activity was determined by different parts of <i>Gleditsia sinensis</i> Lam. (GSL) extracts. The thorn of the GSL methanol extract exhibited the highest activity (IC₅₀ = 0.21 mg/mL). Eleven potential α-glucosidase inhibitors were detected by Ultra Performance Liquid Chromatography Quadrupole Time of Flight Mass Spectrometry, and fisetin was screened as the dominant compound (IC₅₀ = 0.211 µM) through virtual screening, correlation analysis, and inhibitory assay. Fluorescence quenching experiment explained that fisetin inhibited α-glucosidase through hydrogen bonds and hydrophobic forces in a reversible and non-competitive mode. Three-dimensional fluorescence and circular dichroism demonstrated that fisetin modified the amino acids’ microenvironment and disrupted the hydrogen-bonded network of α-glucosidase. α-Glucosidase was bounded with fisetin by hydrogen (Thr448, His515, Asp346, and Gln531) and hydrophobic residues (His515, Lys352, and Ala349) simulated by molecular docking. This study points out the fisetin’s inhibitory mechanism of α-glucosidase, indicating that it is a promising natural ingredient in T2DM treatment. </p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4232 - 4247"},"PeriodicalIF":3.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381572","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":"Hybrid extraction and spray drying for the co-encapsulation of sulforaphane and curcumin: Process optimization and functional application","authors":"Ecenaz Gülen,&nbsp;Beste Öner,&nbsp;Özgün Köprüalan-Aydın,&nbsp;Figen Kaymak-Erteki̇n","doi":"10.1007/s11694-025-03946-8","DOIUrl":"10.1007/s11694-025-03946-8","url":null,"abstract":"<div><p>In this study, sulforaphane (SF) from cabbage seeds and curcumin from turmeric powder were extracted using a hybrid green extraction approach combining ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). Extractions were performed at 100 W microwave power and 40% ultrasonic amplitude at 30 °C. Solvent systems were selected according to the target compounds: 65% ethyl acetate and 35% water for cabbage seeds, and 70% ethanol and 30% water for turmeric. The optimal solid-to-solvent ratios were 1:25 (w/v) for sulforaphane and 1:10 (w/v) for curcumin. Extracts were analyzed for sulforaphane and curcumin content, total phenolic content (TPC), and antioxidant activity. To enhance stability, mask undesirable sensory attributes, and improve applicability in food systems, the extracts were microencapsulated by spray drying using maltodextrin (MD) and gum arabic (GA) as wall materials. Prior to encapsulation, the extracts were combined in a 1:1 (w/w) ratio. Spray drying was conducted at a feed temperature of 25 °C, an airflow rate of 473 L/h, and an aspiration rate of 60%. Process optimization was performed using a Central Composite Face-Centered Design (CCFD), with extract concentration (1–5%), MD: GA ratio (1:3–3:1, v/v), and inlet air temperature (170–190 °C) as independent variables. The resulting microcapsules were evaluated for physicochemical and functional properties, including TPC, antioxidant activity, sulforaphane and curcumin content, moisture content, water activity (aw), color parameters, bulk and tapped density, solubility, wettability, and microencapsulation efficiency. Sulforaphane and curcumin encapsulation efficiency and water activity were selected as key response variables for optimization, targeting maximal encapsulation efficiency and minimal water activity. Numerical optimization using Design-Expert software identified the optimal conditions as 3.69% extract concentration, an MD: GA ratio of 3:1, and an inlet air temperature of 170.08 °C. Under these conditions, encapsulation efficiencies were 88.35–97.86% for curcumin and 52.34–80.23% for sulforaphane, while water activity ranged from 0.055 to 0.320. To assess functional applicability, both microencapsulated sample and crude extract were incorporated into orange juice and kefir at concentrations of 0.01%, 0.03%, and 0.05%. Sensory evaluation indicated that 0.03% addition provided the highest acceptability in kefir, while 0.01% was optimal for orange juice. Overall, the results demonstrate that microencapsulation significantly improves the stability and sensory acceptability of sulforaphane and curcumin in functional beverages, supporting their potential as antioxidant-rich functional food ingredients.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 4","pages":"4581 - 4604"},"PeriodicalIF":3.3,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03946-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147830199","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}