Journal of Food Measurement and Characterization最新文献

{"title":"Effect of hyperbranched poly-L-lysine and chitosan treatment on quality of shiitake mushrooms (Lentinus edodes) during cold storage","authors":"Jianrui Sun,&nbsp;Ruirui Ren,&nbsp;Linlin Yao,&nbsp;Li Tong,&nbsp;Jinglan Li,&nbsp;Dahong Wang,&nbsp;Shaobin Gu","doi":"10.1007/s11694-024-02901-3","DOIUrl":"10.1007/s11694-024-02901-3","url":null,"abstract":"<div><p>The present study investigated the effects of combined treatment with hyperbranched poly-L-lysine (HBPL) and chitosan (CS) on the storage quality of shiitake mushrooms (<i>Lentinus edodes</i>) at 4℃ for 15 days. The results demonstrated that HBPL-CS treatment effectively preserved the sensory quality of shiitake mushrooms, which remained satisfactory even after 15d of storage. After 15 days of storage, the rot degree, browning degree, and mass loss of shiitake mushrooms in HBPL-CS treatment group were 0.57, 3.85, and 9.31%, respectively, which were significantly lower than other treatment groups (<i>p</i> &lt; 0.05). Meanwhile, the contents of reducing sugar, vitamin C, soluble protein, and total phenolic in HBPL-CS treatment group were 2.76 mg/g, 3.71 mg/100 g, 3.89 mg/g, and 0.42 mg/g, significantly higher than other treatment groups (<i>p</i> &lt; 0.05). Furthermore, HBPL-CS treatment effectively suppressed malondialdehyde (MDA) accumulation and decreased relative electrolyte leakage in shiitake mushrooms (<i>p</i> &lt; 0.05). Additionally, HBPL-CS treatment enhanced catalase (CAT), superoxide dismutase (SOD), and phenylalanine ammonialyase (PAL) activities while inhibiting peroxidase (POD) and polyphenol oxidase (PPO) activities in shiitake mushrooms. In conclusion, HBPL-CS treatment exhibited remarkable potential for preserving membrane integrity, delaying browning occurrence, and extending the shelf life of shiitake mushrooms.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9560 - 9572"},"PeriodicalIF":2.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565853","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":"Morphology and physicochemical properties of porous sago starch carriers produced by a variety of combination pre-treatment techniques","authors":"Dayang Norlaila Hj. Latip,&nbsp;Hayati Samsudin,&nbsp;Uthumporn Utra","doi":"10.1007/s11694-024-02900-4","DOIUrl":"10.1007/s11694-024-02900-4","url":null,"abstract":"<div><p>Porous starch is a type of modified starch that recently gained interest and continuous innovation in food applications. It provides high surface area, great absorption, and protection for active compounds from degradation with controlled release ability. Porous starch is generally produced by different treatment including physical, chemical, enzyme, or their combination and various type of starches. However, production and characterization of porous sago starch is still scarce. This research aimed to, (i) produce porous sago starch using three different pre-treatment methods in combination with ultrasonic and enzymatic treatments, and (ii) characterize the morphology and physicochemical properties of porous sago starch produced by these methods. Microwave, heat moisture and freeze-thaw treatments were used to pre-treated native sago starch, followed by an ultrasonic and enzyme hydrolysis process. The application of freeze-thaw pre-treatment, ultrasonic treatment, and enzyme treatment (FT) resulted in the formation of pore structures on the surface of the granules and the disruption of the double helix bond, as indicated by the lowest value of 0.97 at a band ratio 995/1022 cm^− 1. Prior to pore formations, the FT sample had the highest absorption capacity for water and oil at 37.04% and 108.74%, respectively. The enthalpy of gelatinization (ΔH) is significantly lower in treated samples (range 2.98–3.13 J/g) compared to the native (3.32 J/g). Regardless of the variation treatments applied, the crystallinity value of all samples remained unchanged, which corresponds to the peak ratio 1047/1022 cm^− 1. The morphology and physicochemical experiments demonstrate that porous sago starch has significant potential as an active compound carrier and could be used in food packaging application.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9545 - 9559"},"PeriodicalIF":2.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565852","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":"Nutritional impact of processing techniques on vitamins and minerals in Bambusa nutans shoots","authors":"Aribam Indira,&nbsp;Babita Joshi,&nbsp;Bano Shahar,&nbsp;Nikita Kalyan,&nbsp;Nirmala Chongtham","doi":"10.1007/s11694-024-02920-0","DOIUrl":"10.1007/s11694-024-02920-0","url":null,"abstract":"<div><p>Vitamins and minerals are the micronutrients needed by the body for its proper functioning that are involved in diverse functions. Bamboo shoots, now considered a superfood, are a good source of micronutrients. However, fresh shoots contain anti-nutrients and must be removed by processing. Though processing food enhances their palatability, taste, shelf life, and removes antinutrients, it also alters their nutrient content. The present article is a comparative study of vitamin and mineral content of fresh and processed (boiled and fermented) bamboo shoots evaluated using HPLC and WDXRF. Boiling reduced vitamin A, B₆, C, D and E by 20%, 60.83%, 54.73%, 32.41% and 60.38% respectively whereas fermentation improved the vitamin A content and less than 20% reduction was detected in case of vitamin C and D. All macromineral elements were reduced due to processing except calcium and sulfur which increased by 6.33% and 19.86% respectively after fermentation. No significant difference was detected in iron, manganese, and copper content in the processed forms. The selective increase of calcium and sulfur content is likely due to their inherent stability during processing and the concentrating effect of fermentation, which may enhance mineral bioavailability. Both boiling and fermentation of bamboo shoots retained adequate amounts of nutrients as per standard requirement. Fermented shoots are better than boiled shoots in terms of increased availability of essential micronutrients. It can be utilized as a nourishing vegetable which will also help in improving food security and combating hidden hunger. Moreover, its commercialization can help to preserve ethnic knowledge by revitalizing their consumption and integrating them into the modern food system.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9819 - 9830"},"PeriodicalIF":2.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600698","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":"Assembly of niosomal nanodelivery system for iron: introducing a green-hybrid method to enhance encapsulation efficiency","authors":"Danial Dehnad,&nbsp;Bahareh Emadzadeh,&nbsp;Behrouz Ghorani,&nbsp;Ghadir Rajabzadeh,&nbsp;Seid Mahdi Jafari","doi":"10.1007/s11694-024-02918-8","DOIUrl":"10.1007/s11694-024-02918-8","url":null,"abstract":"<div><p>This study utilized a highly food-compatible heating technique to encapsulate iron within a niosomal structure. The characteristics of niosomal solution of ferrous sulfate, including encapsulation efficiency (EE), loading capacity, particle size, polydispersity index (PDI), zeta potential, bioavailability, and viscosity were measured with meticulous attention to detail. The storage stability, in vitro release of iron, and the morphology of the optimum sample were assessed with the same level of precision. The characteristics of freeze-dried niosomes containing iron, including FTIR, XRD, and DSC, were also evaluated. The optimum sample, a combination of Span 60 and Tween 60 without cholesterol, possessed a particle size of 147 nm, PDI = 0.31, zeta potential = − 27.4 mV, and viscosity = 1 mPa.s. The EE values of different iron-loaded niosomes were around 25%. However, the EE of various samples was successfully enhanced to an impressive 83% after double encapsulation in nanofibers. The findings of this research open a new horizon to future attempts to increase the EE value of niosomal system.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9793 - 9804"},"PeriodicalIF":2.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600697","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":"Bruise detection of apples based on passive thermal imaging technology","authors":"Tao Xu,&nbsp;Zichao Wei,&nbsp;Zetong Li,&nbsp;Xufeng Xu,&nbsp;Xiuqin Rao","doi":"10.1007/s11694-024-02864-5","DOIUrl":"10.1007/s11694-024-02864-5","url":null,"abstract":"<div><p>It is crucial for early detection of mechanical damage to improve the quality of commodity fruits. To address the issues related to the fuzzy damage characteristics of early fruit damage and the challenges associated with accurately identifying the damaged locations, this study proposed a method of detecting the initial damage of apples based on passive thermal imaging technology. Passive thermal imaging technology was used to collect the thermal images of the apples 0–60 min after damage, once every 2 min, for a total of 5 times. The temperature difference data of the damaged part and the undamaged part were extracted from the temperature data, and the evolution law of the temperature difference with time was analyzed. Then, it was transformed into the area under the curve distribution data of the area under the curve, so as to generate the corresponding gray image for realizing the detection of the initial damage of apples. The results showed that the detection precision of the undamaged apples was 98.3%, and the average detection precision of the damaged apples was 86.7%. The proposed detection method can realize the nondestructive detection of the initial damage of apples, and provides research ideas and theoretical basis for more reliable detection of the initial minor damage of apples in the future.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9123 - 9131"},"PeriodicalIF":2.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565812","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":"Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream","authors":"Samah M. El-Sayed,&nbsp;Ayat F. Hashim","doi":"10.1007/s11694-024-02866-3","DOIUrl":"10.1007/s11694-024-02866-3","url":null,"abstract":"<div><p>This study aimed to develop emulsion foams (<b>I</b>: 1:1 flaxseed oil to coconut oil; <b>II</b>: 1:2 flaxseed oil to coconut oil; <b>III</b>: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in oleogel as a healthy substitute for whipped cream.The developed emulsion foamswere assessed for their physicochemical properties and fatty acid composition. They were also characterized through Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), polarized light microscopy (PLM), and differential scanning calorimetry (DSC). Based on the results, emulsion foamII demonstrated a higher overrun percentage (90%) thanI and III (80 and 70%, respectively).The serum leakage values for all formulations were zero after 24 h at 5 °C. While, hardness values for emulsion foams I, II, and III were 0.40 ± 0.03, 0.50 ± 0.10, and 0.30 ± 0.04 N, respectively. The emulsion foamIII had higher unsaturated fatty acids than I and II (54.67% vs. 41.50% and 28.72%). Theemulsion foamsI and II showed more packed air bubbles than the emulsion foamIII.In emulsion foams I, II, and III, the average size of air bubbles was 36, 25.09, and 15.09 μm, respectively. Moreover, the thermal stability of the emulsion foam II is enhancedby increasing the coconut oilratio.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9142 - 9155"},"PeriodicalIF":2.9,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-024-02866-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565810","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":"Effects of superheated steam drying on the physical properties, functional characteristics, and antioxidant capacity of papaya powder","authors":"R. I. Ajetunmobi-Adeyeye,&nbsp;M. R. Norazatul Hanim,&nbsp;M. Maizura","doi":"10.1007/s11694-024-02861-8","DOIUrl":"10.1007/s11694-024-02861-8","url":null,"abstract":"<div><p>Carica papaya is high susceptibility to microbial degradation and enzymatic browning due to its high moisture content, significantly limiting its post-harvest shelf life and marketability. While various drying techniques have been explored to overcome these issues, there is a lack of comprehensive studies that establish the ideal parameters for superheated steam drying (SSD) to maximise the retention of bioactive compounds while enhancing the functional properties of papaya powder. This study aims to investigate the impact of superheated steam drying (SSD) time and temperature on the physiochemical attributes, functional properties, and antioxidant capacity of papaya powder. Papaya powders obtained from drying at different temperatures (100, 110 and 120 °C) and times (120 and 140 min) have been analysed for yield, colour, moisture content, water activity, functional characteristics, and antioxidant capacity. Papaya powder produced from drying at 100 °C for 120 min yielded the most due to its high moisture content. Increasing the drying time to 140 min resulted in the highest lightness (L* value) compared to other samples. Drying at 120 °C for 140 min increases solubility, increase hygroscopic and bulk density, and retains maximum retention of ascorbic acid, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities (ABTS assay) compared to other drying times and temperatures. Drying at 110 °C for 140 min retained a higher beta-carotene content than other samples. Results show a significant positive correlation between TFC and DPPH (<i>r</i> = 0.852), and ABTS (<i>r</i> = 0.719) at p &lt; 0.01, contributing to papaya powder’s high antioxidant compounds and activity. Scanning electron microscope (SEM) analysis showed that particles at 120 °C for 140 min were the smallest. This can improve particle morphology, enhancing the exposure and stability of bioactive compounds. In conclusion, drying papaya at 120 °C for 140 min effectively preserves total phenolic content (TPC) and total flavonoid content (TFC), which subsequently enhances the powder's antioxidant activity and functional properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9086 - 9097"},"PeriodicalIF":2.9,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565811","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":"Discriminant analysis of ‘Fuji’ and ‘Hanfu’ apples under 1-methylcyclopropene (1-MCP) and cold storage conditions based on their postharvest quality and aroma properties","authors":"Qi Gao,&nbsp;Yu-lu Tian,&nbsp;Jia-hui Zhang,&nbsp;Peng Zhang,&nbsp;Min Zhang,&nbsp;Jin-feng Bi,&nbsp;Jiang-kuo Li,&nbsp;You-lin Xue","doi":"10.1007/s11694-024-02896-x","DOIUrl":"10.1007/s11694-024-02896-x","url":null,"abstract":"<div><p>‘Fuji’ and ‘Hanfu’ apples, genetically related major cultivars grown in China, lacked a systematic comparison regarding their storage potential despite their importance. This study aimed to address this gap by analyzing the physicochemical, textural, and aroma properties of ‘Fuji’ and ‘Hanfu’ apples under different storage conditions, including fresh, cold storage (0.5 ± 0.3 °C, 85 ± 5% RH for 10 months), and 1-MCP (1.0 µL L^− 1) treatment combined with cold storage. Then, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were applied to distinguish the two cultivars. The results showed that ‘Hanfu’ apples exhibited significantly higher vitamin C (VC) content compared to ‘Fuji’ apples, with fresh ‘Hanfu’ (Fresh-HF) containing 13.69 mg 100 g^− 1, stored ‘Hanfu’ (Stored-HF) 28.07 mg 100 g^− 1and 1-MCP treated (1-MCP-HF) ‘Hanfu’ 16.96 mg 100 g^− 1, versus 10.78 mg 100 g^− 1, 11.71 mg 100 g^− 1 and 12.46 mg 100 g^− 1 for ‘Fuji’, respectively, which could be used to distinguish the two cultivars. In general, the textural properties of fresh ‘Fuji’ apples (Fresh-FJ) were better than those of Fresh-HF, and there was no significant difference (<i>P</i> ≥ 0.05) in aroma properties. Moreover, stored ‘Fuji’ apples (Stored-FJ) had better textural properties while Stored-HF had better aroma properties. The opposite result was observed in the 1-MCP treated apples, indicating that 1-MCP could maintain the quality of ‘Hanfu’ apples, but the effect on ‘Fuji’ apples was not significant. ‘Fuji’ and ‘Hanfu’ apples could be distinguished obviously using PCA and OPLS-DA. The application of 1-MCP was considered to have potential prospects in postharvest preservation of ‘Hanfu’ apples.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"9492 - 9507"},"PeriodicalIF":2.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565942","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":"Using plant-based hydrogel-oleogels to replace palm oil: impact on texture, sensory, and fatty acid composition of chocolate spreads","authors":"Şirin Oba,&nbsp;Tuğçe Yıldırım","doi":"10.1007/s11694-024-02839-6","DOIUrl":"10.1007/s11694-024-02839-6","url":null,"abstract":"<div><p>This study evaluated the effect of hydrogel/oleogel (HOs) produced in five different oil mediums (pistachios, wheat, fig seeds, flaxseed, and pumpkin seeds oils) without varying the gum and oleogelator ratios on the quality of chocolate spread (CS). The spreads were made by replacing 25%, 50%, 75%, and 100% of the palm oil with HOs, and then comparing the fatty acid profiles, as well as textural and sensory properties. The spreadability value was higher CS with pumpkin seed oil HO (910.89 ± 28.04 g.s) than in CS with palm oil (9400.985 ± 35.94 g.s). The increase in the spreadability of CS and the decrease in hardness are statistically significant as the rate of HO substitution for palm oil increases. The results demonstrated that monounsaturated fatty acid reformulated spreads were higher in CS with pistachio oil (79.26%) than in CS with palm oil (37.98%). Sensory evaluation showed that the chocolate spread, with palm oil replaced by 75% and 100% pistachio oil-based HO, presented sensory properties of “spreadability”, “appearance” and “taste” that were highly scored by the panelists compared to the control spread. Therefore, these HOs can be used to produce reduced-fat palm oil CS with healthier lipid profiles.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 11","pages":"8931 - 8943"},"PeriodicalIF":2.9,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565967","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":"Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice","authors":"Sanabil Yaqoob,&nbsp;Aysha Imtiaz,&nbsp;Kanza Aziz Awan,&nbsp;Mian Shamas Murtaza,&nbsp;Bismillah Mubeen,&nbsp;Afusat Aregbe Yinka,&nbsp;Turkson Antwi Boasiako,&nbsp;Tawfiq Alsulami,&nbsp;Abdur Rehman,&nbsp;Ibrahim Khalifa,&nbsp;Yongkun Ma","doi":"10.1007/s11694-024-02885-0","DOIUrl":"10.1007/s11694-024-02885-0","url":null,"abstract":"<div><p>This study investigates the impact of lactic acid bacteria (LAB) on the metabolic and sensorial profile of mulberry juice, exploiting both monoculture and co-culture fermentation methods. The fermentation process was assessed using advanced analytical methods, including HPLC, HS-SPME-GC/MS, E-nose, and sensory evaluations. The results demonstrate that LAB fermentation significantly enhanced the phenolic content and volatile compound profile of mulberry juice. Specifically, co-culture fermentation resulted in a significant increase in anthocyanins with the highest anthocyanin levels observed in the LP-LPC treatment (445.87, <i>p</i> &lt; 0.05). Additionally, flavonoid content increased by 18.7% (<i>p</i> &lt; 0.05) in co-cultured samples, and phenolic acids were significantly raised in the LPC-LH group (1545.24, <i>p</i> &lt; 0.05). The analysis identified 132 distinct volatile compounds in the fermented samples, with the LP-LPC group showing the highest concentration of esters and aldehydes, contributing to a more pronounced fruity and floral aroma. The sensory evaluation revealed that co-culture fermentation improved the flavor profile, with significant enhancements in fruity and floral notes (<i>p</i> &lt; 0.05). The study underscores the potential of LAB, particularly in co-culture systems, to optimize the nutritional and sensory qualities of mulberry juice, paving the way for its application in functional food development.</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":"18 11","pages":"9364 - 9384"},"PeriodicalIF":2.9,"publicationDate":"2024-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142565964","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}