Journal of Food Measurement and Characterization最新文献

{"title":"Correction: A novel colorimetric biosensor based on nanozyme of CuO nanoparticle and specific aptamer for detection of herbicide atrazine in food samples","authors":"Fatemeh Moradifar, Mahdi Rahaie","doi":"10.1007/s11694-025-03179-9","DOIUrl":"10.1007/s11694-025-03179-9","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3035 - 3035"},"PeriodicalIF":2.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845724","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":"Optimizing fatty acid composition and nutritional profile of palm oil-based blends for improved functional properties","authors":"V. Prathap,&nbsp;Praduman Yadav,&nbsp;K. Manorama,&nbsp;G. Ravichandran,&nbsp;K. Suresh,&nbsp;R. K. Mathur","doi":"10.1007/s11694-025-03152-6","DOIUrl":"10.1007/s11694-025-03152-6","url":null,"abstract":"<div><p>Vegetable oils are essential components of the diet, yet no single oil possesses an ideal fatty acid composition. Blending oils with distinct fatty acid profiles offers a practical strategy to achieve optimal nutritional quality and energy balance, thereby promoting cardiovascular health. This study evaluated the fatty acid composition, energy contribution, nutritional quality indices, and other biochemical properties of crude and refined palm oil, sunflower oil, groundnut oil, and their blends. Crude palm oil exhibited a balanced saturated-to-unsaturated fat ratio of 1:1.22, comprising 44% saturated fats (mainly palmitic acid ~ 40%) and 56% unsaturated fats (primarily oleic ~ 44% and linoleic acids ~ 12%). Groundnut oil and sunflower oil displayed higher levels of monounsaturated fats (~ 45% and ~ 34%, respectively) and polyunsaturated fats (~ 33% and ~ 58%, respectively). Blends of crude palm oil with groundnut oil (30:70 ratio) and sunflower oil (60:40 ratio) achieved ideal saturated:monounsaturated:polyunsaturated fat ratios of 1:1.43:0.9 and 1:1.39:1.03, respectively, aligning closely with World Health Organization recommendations (1:1.5:1). The blends optimized energy contributions of fatty acids, meeting 96–106% of the recommended daily energy intake (ERDI) for saturated, monounsaturated, and polyunsaturated fats. Nutritional quality indices, including the Index of Atherogenicity and Index of Thrombogenicity, were significantly improved in the groundnut oil blend (1.81 and 0.64) and sunflower oil blend (1.71 and 0.54) compared to crude palm oil (4.13 and 1.38), indicating a reduced risk of atherogenesis and thrombogenesis. Furthermore, the blends exhibited acceptable free fatty acid levels (&lt; 5%) and retained high carotene and tocopherol content, especially in crude palm oil blends (~ 9 to 1056 ppm and ~ 420 to ~ 758, respectively), providing antioxidant, anticancer, cardiovascular and vision-protective benefits. This study underscores the benefits of blending oils to achieve balanced fatty acid profiles and enhanced nutritional quality. Blends of palm, groundnut, and sunflower oils meet dietary recommendations, improve health benefits, and offer cost-effective options for balanced nutrition and cooking.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2861 - 2878"},"PeriodicalIF":2.9,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03152-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706866","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}

{"title":"Activated carbon treatment to minimize VOC interferences in oxygen stable isotope analysis of beverages","authors":"Fumikazu Akamatsu,&nbsp;Yukio Osafune,&nbsp;Akiko Fujita,&nbsp;Surina Boerzhijin,&nbsp;Masayuki Takahashi,&nbsp;Atsuko Isogai","doi":"10.1007/s11694-025-03170-4","DOIUrl":"10.1007/s11694-025-03170-4","url":null,"abstract":"<div><p>Oxygen stable isotope analysis is a well-established technique for determining the geographical origin and authenticity of beverages. However, volatile organic compounds (VOCs) present in some beverages can hinder accurate analysis. This study presents a straightforward method to overcome this challenge. Granular activated carbon co-incubated with the beverage sample during CO₂-H₂O equilibration effectively removes VOCs across a range of beverages tested. This includes propan-1-ol, 2-methylpropan-1-ol, ethyl acetate, 3-methylbutan-1-ol, 3-methylbutyl acetate, and ethyl hexanoate, achieving an average reduction of 77%. Consequently, this method minimizes background noise interferences, preserving <i>δ</i>¹⁸O values of water in a wide range of beverages, such as sake, sparkling sake, wine, beer, cider, awamori, brandy, shochu, whisky, and fruit juices. Notably, grain-derived alcoholic beverages like sake and beer exhibit more negative<i> δ</i>¹⁸O values compared to fruit-derived alcoholic beverages such as wine and cider, reflecting the distinct source waters and production processes employed. This universally applicable approach minimizes VOC interferences during oxygen stable isotope analysis of aroma-rich beverages. Its inherent simplicity and cost-effectiveness facilitate seamless integration into existing analytical workflows, leading to enhanced efficiency and productivity. This practical solution has potential for brand protection and authenticity verification within the beverage industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3179 - 3187"},"PeriodicalIF":2.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03170-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845723","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}

{"title":"Analysis of glycolysis, proteolysis and bioactive compounds during in vitro gastrointestinal digestion of blackberry juice microcapsules","authors":"L. B. Estrada-Cervantes,&nbsp;O. Dublán-García,&nbsp;E. Rojas-Rivas,&nbsp;M. J. Perea-Flores,&nbsp;G. Velazquez,&nbsp;A. Hernández-Jabalera,&nbsp;A. Y. Guadarrama-Lezama","doi":"10.1007/s11694-025-03169-x","DOIUrl":"10.1007/s11694-025-03169-x","url":null,"abstract":"<div><p>Blackberries (<i>Rubus fruticosus</i>) are a rich source of phenolics and anthocyanins, which are associated with antioxidant activity and health benefits after consumption. The aim of this research was to evaluate proteolysis, glycolysis, and physicochemical properties of five microcapsule formulations of blackberry juice during in vitro gastrointestinal digestion, assessing the effectiveness of microencapsulation to preserve and target delivery of bioactive compounds. The microcapsules (1.47–12.1 µm) sowed dents, crevices, agglomerates, and rough surfaces, although some of them presented smooth surfaces. Results of in vitro digestion showed that the juice encapsulated in a blend of whey protein isolate (WPI) and maltodextrin (MD) had the highest proteolysis value in the intestinal phase, reaching 52.99%. The major glycolysis was registered in the oral phase, with the microcapsules containing maltodextrin reaching the highest values (~ 265%). All microcapsule formulations effectively protected the bioactive compounds of the juice until they reached the intestine, where their bioactivity is most beneficial. A higher total phenolic content was observed in the juice and microcapsules compared to the total monomeric anthocyanins, although the values of both parameters changed in the oral, gastric, and intestinal phases. Encapsulation of blackberry juice using WPI microcapsules retained the highest phenolic compound content after the spray drying process and during all digestion phases compared to formulations blended with MD or Arabic gum (AG). Results indicate that this encapsulation technology has a high potential to protect and target delivery of bioactive compounds in juices during digestion.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3162 - 3178"},"PeriodicalIF":2.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845721","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":"UPLC-MS/MS method for the quantification of HBCDDs and TBBPA with a focus on reliable detection of trace amounts in food","authors":"Konstantin Simon,&nbsp;Tobias Böhm,&nbsp;Christina Radach,&nbsp;Linda Uhr,&nbsp;Anja Lüth,&nbsp;Caroline Gödecke-Röber,&nbsp;Corinna Kürbis","doi":"10.1007/s11694-025-03166-0","DOIUrl":"10.1007/s11694-025-03166-0","url":null,"abstract":"<div><p>Brominated flame retardants (BFR) are a broad class of substances with great economic importance. They can accumulate in the environment and become persistent organic pollutants (POPs). Two major substance classes are the 1,2,5,6,9,10-hexabromocyclododecanes (HBCDDs) and tetrabromobisphenol A (TBBPA). Because of their known toxicity and potential accumulation in the food chain, their detection in food is crucial. A sensitive method was developed and successfully validated to quantify the three most pertinent HBCDD isomers, α-, β- and γ-HBCDD and TBBPA in a wide variety of food matrices, including fish, meat, oil and insect powder. As an improvement to the methods described in the <i>Guidance Document on the Determination of Organobromine Contaminants of the European Union Reference Laboratory (EURL) POPs</i> our method is a time- and cost-saving alternative fulfilling all relevant parameters required for official food control by using commercially available laboratory equipment. The powdered sample is extracted without further clean-up on a sulfuric silica gel column and analysed via ultra-performance liquid chromatography (UPLC) coupled to tandem mass spectrometry (MS/MS). The method performance was demonstrated for the matrices insect flour, fish and olive oil with focus on the parameters linearity (0.1 to 10.0 ng mL⁻¹ for HBCDDs and 1 to 50 ng mL⁻¹ for TBBPA), trueness (89.7–118.6%), repeatability (1.59–9.46%), recovery of deuterated standard (63.8–105.6% for HBCDDs), limit of detection (≤ 0.005 µg/kg for HBCDDs and ≤ 0.046 µg/kg for TBBPA) and limit of quantification (≤ 0.016 µg/kg for HBCDDs and ≤ 0.147 µg/kg for TBBPA). The method was successfully applied in proficiency tests organised by the EURL POPs on the determination of HBCDDs and TBBPA in various food matrices.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3122 - 3134"},"PeriodicalIF":2.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03166-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845722","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}

{"title":"Shelf life prediction of gluten-free bread formulated with quinoa flour: comparison of packaging materials using mathematical modeling and survival analysis","authors":"Diego Fernando García-Ramón,&nbsp;Edgar Norabuena,&nbsp;Alejandrina Sotelo-Méndez,&nbsp;Marlitt Naupay Vega,&nbsp;Liliana Sumarriva,&nbsp;Julio Vidaurre-Ruiz,&nbsp;Beetthssy Z. Hurtado-Soria,&nbsp;Eudes Villanueva,&nbsp;Walter Francisco Salas-Valerio","doi":"10.1007/s11694-025-03173-1","DOIUrl":"10.1007/s11694-025-03173-1","url":null,"abstract":"<div><p>Producing gluten-free products represents a challenge in the field of food engineering. Several studies have focused on using flour from Andean grains as an alternative for the production of gluten-free foods. Likewise, determining the shelf life of products is a relevant factor to guarantee product quality. In this aspect, traditional mathematical methods are often biased; however, recently, survival analysis has been proposed as a more accurate alternative to estimate the shelf life of products. This research aimed to model and predict shelf life using reaction kinetics, mathematical modeling by moisture migration, and survival analysis of gluten-free quinoa bread packaged in Oriented Polypropylene (OPP) and Low-Density Polyethylene (LDPE), stored at 25 °C and 80% relative humidity. Shelf life by reaction kinetics was limited mainly by hardness, obtaining a value of 3.15 days for bread in OPP and 1.88 days for LDPE. In the moisture migration prediction, the shelf life was 50.26 days for OPP and 43.53 days for LDPE. Finally, the shelf life determined by survival analysis was 4.47 days for OPP and 3.89 days for LDPE, when 50% of the gluten-free bread consumers rejected the product.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3214 - 3228"},"PeriodicalIF":2.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845720","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":"Novel antioxidant and cytoprotective peptides from Psophocarpus tetragonolobus (L.) DC seed protein hydrolysate","authors":"Prapassorn Puenprom,&nbsp;Anirut Hlosrichok,&nbsp;Ratchaneewan Aunpad","doi":"10.1007/s11694-025-03154-4","DOIUrl":"10.1007/s11694-025-03154-4","url":null,"abstract":"<div><p><i>Psophocarpus tetragonolobus</i> (L.) DC seed (PT) is rich in protein and holds potential as a valuable nutritional supplement. To explore its antioxidant properties, protein from the winged bean seed (PTP) was extracted and hydrolyzed with alcalase to produce a protein hydrolysate (PTPH). The antioxidant activity of PTPH was evaluated by measuring its 2,2′-diphenyl-1-picrylhydrazyl (DPPH) assay and 2,2-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical scavenging activities. It exhibited potent DPPH and ABTS scavenging activities, with IC₅₀ values of 2.10 ± 1.03 and 0.73 ± 2.01 µg/mL, respectively. PTPH demonstrated no toxicity toward L929 mouse fibroblast cells and was cytoprotective against H₂O₂-induced damage in L929 cells. At low concentrations, it even promoted cell proliferation. Using anion exchange chromatography and liquid chromatography-mass spectrometry/mass spectrometry (LC–MS/MS), ten peptides with molecular weights ranging from 707.35 to 1,478.80 Da were isolated and identified from PTPH. Three synthetic peptides (YGDPVKF, LSHTLFGDELCK, and YLYELAR) exhibited strong ABTS radical scavenging activity and protected L929 cells from H₂O₂-induced oxidative stress by reducing intracellular ROS levels. These findings suggest that the protein hydrolysate and peptides derived from PT seeds have potential applications as natural antioxidants in food supplements and health-related nutraceuticals.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2894 - 2908"},"PeriodicalIF":2.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03154-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707119","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}

{"title":"Characterization and optimization of Tamarind squash formulations: chemical and sensory attributes","authors":"M. Akshayasri,&nbsp;P. Chitra,&nbsp;I. P. Sudagar,&nbsp;M. Amaravel,&nbsp;C. Bagathsingh,&nbsp;A. Mayavel,&nbsp;R. Pandiselvam","doi":"10.1007/s11694-025-03172-2","DOIUrl":"10.1007/s11694-025-03172-2","url":null,"abstract":"<div><p>The present investigation aimed to standardize the preparation process for Tamarind squash and evaluate the chemical composition and qualitative attributes of different combinations of Tamarind squash. Tamarind squash was prepared with three different flavors, with the treatments as follows: Tamarind juice (T₀), Tamarind juice + lemon (T₁), Tamarind juice + ginger (T₂), and Tamarind juice + lemon + ginger (T₃). The different combinations of Tamarind squash were evaluated for physicochemical analysis and organoleptic characteristics. The results of the statistical analysis showed that the treatments had a significant (P &lt; 0.05) effect on the physicochemical and organoleptic traits. Tamarind squash (T₂), prepared with a combination of Tamarind juice + ginger, exhibited higher total soluble solids (59.90°Brix), moisture content (51.32%), pH (2.60), reducing sugar (9.07%), non-reducing sugar (14.31%), total sugar content (23.39%), vitamin C (46.75 mg/ml), and antioxidant activity (54.8 mMol/L), and also recorded a low titratable acidity (3.80%). In contrast, Tamarind juice (T₀), without any added flavors, showed the lowest values for all studied attributes. Higher values for organoleptic features such as color, aroma, and taste were observed in Tamarind squash (T₂), which also showed higher consumer acceptability. Among the various treatments, Tamarind juice with ginger extract (T₂) emerged as the optimal formulation, offering enhanced nutritional benefits and consumer acceptability. This product has significant potential for promotion as a functional beverage to improve nutritional values and offers immense opportunities to enhance the livelihood of the rural population.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3205 - 3213"},"PeriodicalIF":2.9,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845702","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":"Innovative active packaging with basil seed gum and probiotic lactiplantibacillus pentosus v390 for strawberry preservation: preparation, characterization, and modeling","authors":"Mostafa Rahmati-Joneidabad,&nbsp;Behrooz Alizadeh Behbahani,&nbsp;Morteza Taki","doi":"10.1007/s11694-025-03141-9","DOIUrl":"10.1007/s11694-025-03141-9","url":null,"abstract":"<div><p>Strawberries are extremely perishable and have a limited shelf life, making it crucial to utilize advanced technologies such as edible coatings to minimize post-harvest damage. The rising consumer interest in probiotic foods, driven by health concerns, has led to greater emphasis on these products. This study aimed to investigate the effects of basil seed gum (<i>Ocimum basilicum</i>) and the probiotic bacteria in edible coatings on the physicochemical, microbial, and sensory properties of strawberries. The strawberries were subjected to several treatments: a gum coating (Gum), a gum coating containing 1.5 × 10⁸ CFU/mL of probiotic cells (1.5 × 10⁸B-Gum), and a gum coating with 3 × 10⁹ CFU/mL of probiotic cells (3 × 10⁹B-Gum), while an uncoated sample served as the control. The results indicated that the coating containing the higher concentration of probiotics (3 × 10⁹ CFU/mL) significantly enhanced various physicochemical attributes of the strawberries relative to the control, leading to reduced weight loss, decay, and a slower deterioration of vitamin C, phenolic compounds, and anthocyanins throughout storage. Additionally, the probiotic coatings (3 × 10⁹B-Gum) effectively preserved the fruit’s hardness and sensory qualities over time. This approach presents an innovative method for developing new functional foods and extends the shelf life of strawberries. In this study, Multilayer Perceptron Neural Network (MLP-NN) model was used to predict all the laboratory factors. The results indicated that MLP can predict all the parameters with Mean Absolute Percentage Error (MAPE) of lower than 4%. So, this model can be used for further evaluation and decrease the final cost of similar studies. These findings suggest that probiotic-infused gum coatings can serve as a viable alternative to chemical preservatives, enhancing the nutritional value of the fruit compared to the control.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2717 - 2729"},"PeriodicalIF":2.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707095","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":"Hypobaric and salicylic acid treatments prevent tissue softening and browning in apricot fruit","authors":"Kamran Ud Din,&nbsp;Majid Suhail Hashmi,&nbsp;Ayaz Ahmad,&nbsp;Muhammad Rafiullah Khan,&nbsp;Ihsan Mabood Qazi,&nbsp;Ali Muhammad,&nbsp;Muhammad Faiq,&nbsp;Said Badshah","doi":"10.1007/s11694-025-03167-z","DOIUrl":"10.1007/s11694-025-03167-z","url":null,"abstract":"<div><p>Apricots are susceptible to tissue softening and browning, compromising quality and shelf life. This research aimed to investigate the effectiveness of short-term hypobaric (H) and Salicylic acid (SA) treatments in maintaining the firmness and reducing browning in ‘Begali’ apricots. Sample categorization involves an untreated (control), hypobaric (50 kPa − 4 h) treatment, 1.381 mmol/L SA treatment, and combination of hypobaric and SA treatment (H + SA). Over a 36 d of storage period, apricots were stored under controlled conditions of 4 ± 1 °C and 95 ± 5% relative humidity (RH). Results demonstrated that the combined H + SA treatment, maintained firmness and reduced browning during storage. Treated apricots manifest reduced weight loss to 7.6%, browning index (BI) to 0, and ethylene production rate to 0.14 nmol kg^− 1 s^− 1 at the end of storage. Additionally, enzymatic activities, such as polyphenol oxidase, cellulase, β-glucosidase, pectin methyl esterase, and polygalacturonase, were substantially reduced (8033 U g^− 1, 80.67 U kg^− 1, 79.3 U kg^− 1, 182.6, and 0.23 U kg^− 1, respectively) contributing to a decreased browning. Moreover, the treated apricots indicated comparatively elevated titratable acidity (TA), hue angle (h^o), total phenolic content (TPC) of 0.68%, 84.2°, 0.097 g kg^− 1 respectively, and reduced respiration rate to 500 nmol kg-1 s^− 1. The H + SA treatment also resulted in an enhanced sensory score of 9 (most liked) in terms of appearance, texture, taste, and overall acceptability after 36 d postharvest phase. This study highlights the potential of the combined H + SA approach as an effective strategy to uphold apricot quality, firmness, and mitigate browning. This method offers safety advantages in contrast to conventional chemical postharvest methods. Further exploration is needed to assess the practical applicability of these treatments within commercial contexts.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3135 - 3149"},"PeriodicalIF":2.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845700","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}