Journal of Food Measurement and Characterization最新文献_第5页

Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension 天然食品防腐剂的最新进展：食品安全和延长保质期的可持续解决方案

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-12 DOI: 10.1007/s11694-024-02969-x

Nadia El Alami El Hassani, Abdoullatif Baraket, Chakib Alem

{"title":"Recent advances in natural food preservatives: a sustainable solution for food safety and shelf life extension","authors":"Nadia El Alami El Hassani, Abdoullatif Baraket, Chakib Alem","doi":"10.1007/s11694-024-02969-x","DOIUrl":"10.1007/s11694-024-02969-x","url":null,"abstract":"<div><p>Chemical preservatives in the food industry have recently attracted significant attention due to the growing consumer awareness of the associated risks. This has resulted in an increased demand for organic alternatives that enhance food preservation and extend the shelf life of perishable products. The shift in consumer preferences is driven by concerns over potential health hazards from chemical substances and the desire for more nutritious, longer-lasting food options. The objective is to reduce the incidence of foodborne diseases, which pose threats to consumers, food companies, and regulatory agencies. This review aims to enumerate various natural agents with antimicrobial and antioxidant properties, focusing on recent studies. It investigates natural preservatives derived from plants, animals, and microorganisms, including underutilized sources, to identify novel substances from food industry byproducts that can potentially be used as natural food preservatives. Additionally, the review explores the increasing importance of novel technologies in food preservation, specifically focusing on nanoemulsions, nanoparticles, nanocomposites, and microencapsulation. These technologies utilize the bioactivity of natural compounds to enhance stability, enable controlled release, and improve effectiveness in preventing microbial growth and oxidative deterioration in food systems. Furthermore, the review highlights the importance of edible coatings as an emerging method for food preservation. This analysis provides a comprehensive overview of using natural resources to develop safe, eco-friendly preservatives that satisfy both industry and consumer demands. These findings pave the way for further research and broader utilization of natural substances in food preservation.</p><h3>Graphical Abstract</h3>\u0000<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":"19 1","pages":"293 - 315"},"PeriodicalIF":2.9,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Transformative effects of infrared-assisted hot air drying on neera syrup concentrated coconut flakes: a comprehensive evaluation of physical properties, composition analysis and antioxidant profiles 红外辅助热风干燥对尼拉糖浆浓缩椰子片的转化作用：物理性质、成分分析和抗氧化概况的综合评价

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-11 DOI: 10.1007/s11694-024-02961-5

R. Pandiselvam, M. Mahamutha Thazneem, M. R. Manikantan, Anjitha Jacob, S. V. Ramesh, Shameena Beegum

{"title":"Transformative effects of infrared-assisted hot air drying on neera syrup concentrated coconut flakes: a comprehensive evaluation of physical properties, composition analysis and antioxidant profiles","authors":"R. Pandiselvam, M. Mahamutha Thazneem, M. R. Manikantan, Anjitha Jacob, S. V. Ramesh, Shameena Beegum","doi":"10.1007/s11694-024-02961-5","DOIUrl":"10.1007/s11694-024-02961-5","url":null,"abstract":"<div><p>The objective of this study is to develop coconut flakes that are readily consumable, using various drying techniques following osmotic dehydration in neera syrup concentrate (50ºBrix). A novel methodology and process have been established to create these coconut flakes, offering a distinct production approach. The infusion of neera syrup enhances taste, flavor, and color and augments the product’s nutritional content. Through drying experiments at 55, 65, and 75 ºC temperatures, the study seeks to identify the most suitable drying method and temperature. Analysis of the bioactive profile revealed that coconut flakes dried at 65 ℃ using infrared-assisted hot air dehydration (IRHAD) demonstrated exceptional nutritional attributes. These include a Hausner ratio of 1.04, Carr’s index of 4.22, rehydration ratio of 2.37, hygroscopicity of 1.68%, bulk density of 0.552 g/mL, tapped density of 0.610 g/mL, protein content of 3.92%, carbohydrate content of 33.86%, fat content of 34.29%, ash content of 1.92%, total phenolic content of 105.38 mg GA/100 g, DPPH activity of 88.81%, and FRAP of 0.00893 mg TE/100 g. Further investigations are warranted to assess the shelf life of coconut flakes, the influence of various packaging materials, and delve deeper into the biochemical properties of the dried samples.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"199 - 209"},"PeriodicalIF":2.9,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of bitter orange (Citrus aurantium L.) essential oil microencapsulation through spout fluidized bed drying 喷流流化床干燥苦橙精油微胶囊化工艺优化

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-11 DOI: 10.1007/s11694-024-02948-2

Aazam Sharifpour, Majid Javanmard Dakheli, Somayeh Rahimi, Alireza Bassiri

引用次数: 0

Extraction and characterization of acorn (Quercus ithaburensis) starch: physico-chemical, morphological, thermogravimetric, and technological properties 橡子淀粉的提取与表征：理化、形态、热重及工艺性质

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-10 DOI: 10.1007/s11694-024-02955-3

Ali Cingöz, Zeynep Inatçi

{"title":"Extraction and characterization of acorn (Quercus ithaburensis) starch: physico-chemical, morphological, thermogravimetric, and technological properties","authors":"Ali Cingöz, Zeynep Inatçi","doi":"10.1007/s11694-024-02955-3","DOIUrl":"10.1007/s11694-024-02955-3","url":null,"abstract":"<div><p>Acorn (<i>Quercus ithaburensis</i>) is the fruit of the Quercus tree, with a rich chemical composition, used as a food for human consumption. Despite being rich in starch, more than half of the production of acorns (<i>Quercus ithaburensis</i>) is not utilised. This study aims to produce and characterise starch from acorn seeds using conventional and ultrasound-assisted methods. For this purpose, the starch production conditions of both methods were obtained from 2FI models using the desirability function approach and optimised using response surface methodology. In the classical method, the optimum extraction time, extraction temperature, and sample/solvent ratio were 3 h, 45 °C, and 1:3. In contrast, in the ultrasound-assisted method, the optimum extraction time, ultrasound frequency, and sample/solvent ratio were 30 min, 45 W and 1:2. The ultrasound-assisted method changed the functional properties of the starch. The amylose contents of starches produced by conventional and ultrasonic methods were 31.12 and 34.26, and the minimum gel formation rates were 18% and 14%, respectively. As a result of thermogravimetric analysis, 98.42% of conventional starch and 87.19% of ultrasonic starch was lost. IR-spectra also showed a similar pattern in both modifications, with the band's intensity at 1076 cm<sup>-1</sup> decreasing in the ultrasonically assisted method. Predicted glycemic index of starches ranged from 78.95 to 79.41. This study characterised acorn starch produced by different methods and demonstrated the demonstrated its potential for use in foods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"151 - 166"},"PeriodicalIF":2.9,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Extraction and stabilization of pomegranate seed oil: a functional oil for the food industry 食品工业用功能性油石榴籽油的提取与稳定

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-09 DOI: 10.1007/s11694-024-02956-2

Tolulope Joshua Ashaolu, D. Esther Lydia, Abdur Rehman, Aiman Karim, Seid Mahdi Jafari

引用次数: 0

Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics 超声波玉米淀粉作为脂肪替代品对松饼品质和感官特性的影响

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-07 DOI: 10.1007/s11694-024-02913-z

Geetanjali, Gurkirat Kaur, Arashdeep Singh, Sunil Khatkar

{"title":"Effect of ultrasonicated corn starch as a fat replacer on muffin quality and sensory characteristics","authors":"Geetanjali, Gurkirat Kaur, Arashdeep Singh, Sunil Khatkar","doi":"10.1007/s11694-024-02913-z","DOIUrl":"10.1007/s11694-024-02913-z","url":null,"abstract":"<div><p>Fat contributes desirable sensory qualities to bakery products, yet excessive fat intake poses health risks. Hence, the food industry seeks to develop low-fat offerings using fat replacers that counterfeits the appealing attributes of full-fat counterparts. The research was conducted with an aim to explore the effectiveness of ultrasonicated corn starch (UCS) as a fat replacer (4–25%) on batter rheology and muffins. Results revealed that the rheological behavior of muffin batter was significantly influenced by fat replacement with UCS. The increase in the level of UCS leads to an increase in the weight of muffins (24.93 ± 0.28 to 27.13 ± 0.30 g), accompanied by an increase in moisture content (23.58 ± 0.21 to 26.94 ± 0.20%). There is also a notable decrease in bake loss (14.73 ± 0.15 to 11.60 ± 0.26%), height reduced by 0.57 cm, and specific volume decreased by 1.16 g/mL. The fat content of the muffins was reduced by 45.9% in the sample containing 25% UCS, which resulted in an increase in the value of hardness and chewiness from 3.10 ± 0.22 to 17.00 ± 2.77 N and 1.12 ± 0.12 to 2.01 ± 0.29, respectively. The lightness (<i>L*</i>) value showed a decrease from 58.33 ± 0.24 to 50.34 ± 1.74, and the yellowness (<i>b*</i>) value decreased from 26.62 ± 1.60 to 18.90 ± 1.25 in the crust of the muffins. Additionally, the lightness (<i>L*</i>) value decreased from 70.75 ± 2.85 to 61.89 ± 0.60, and the yellowness (<i>b*</i>) value decreased from 21.07 ± 0.30 to 16.53 ± 0.47 in the crumb of the muffins. A sensory study revealed a greater inclination towards muffins with a 16% level of ultrasonicated starch, a pleasant mouthfeel and texture, and was considered to be extremely acceptable, as evidenced by an overall acceptability score (of 8.7) using a 9-point hedonic scale. The outcomes demonstrate that ultrasonically modified starch can be a potential substitute for fat in muffins, providing a healthier snack choice for bakery consumers.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"1 - 11"},"PeriodicalIF":2.9,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142940998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and evaluation of composite preservation films with pepper aromatic oils 辣椒芳香油复合保鲜膜的研制与评价

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-06 DOI: 10.1007/s11694-024-02957-1

Xue Pan, Yuping Zhu, Chuanying Liu, Likang Qin, Tingyuan Ren

{"title":"Development and evaluation of composite preservation films with pepper aromatic oils","authors":"Xue Pan, Yuping Zhu, Chuanying Liu, Likang Qin, Tingyuan Ren","doi":"10.1007/s11694-024-02957-1","DOIUrl":"10.1007/s11694-024-02957-1","url":null,"abstract":"<div><p>A sodium alginate composite film containing pepper aromatic oil/<i>β</i>-cyclodextrin (PAO/<i>β</i>-CD) was developed to extend the storage period of cherry tomatoes. Firstly, PAO/<i>β</i>-CD was prepared by co-precipitation method to maintain its antimicrobial property and stability. Subsequently, a PAO/<i>β</i>-CD active composite membrane was prepared by adding PAO/<i>β</i>-CD with sodium alginate as matrix. The structure of the composite film was evaluated by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and tensile test, and the application test was carried out on cherry tomato. The results showed that the PAO/<i>β</i>-CD inclusion complexes prepared by the co-precipitation method had the highest entrapment efficiency (EE%, 15.49%) and loading capacity (LC%, 6.22%). Scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and tensile tests showed that the active composite film had good properties. Storage experiments showed that the group with PAO/<i>β</i>-CD inclusion mass fraction of C2 (2%) (w/w) in the active composite film was superior to the groups of C1 (1%) (w/w) and C3 (3%) (w/w), as well as the groups of Control Check (CK) and sodium alginate composite film (CL) in the preservation of cherry tomatoes. Conclusion: The PAO/<i>β</i>-CD composite freshness retention film prepared with sodium alginate as the film-forming matrix improved the volatility and stability of PAO, and the slow release of PAO was more stable, with excellent freshness retention performance for cherry tomatoes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"185 - 198"},"PeriodicalIF":2.9,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of roasting on peanut meal extracts against hydrogen peroxide induced oxidative stress on 158N oligodendrocyte 焙烧对花生粕提取物抗过氧化氢诱导的158N少突胶质细胞氧化应激的影响

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-05 DOI: 10.1007/s11694-024-02953-5

Mohamed Ali Smach, Mariem Itaimi Dammak, Amira Zarrouk, Jawhar Hafsa, Khalifa Limem, Hatem Majdoub

{"title":"Effects of roasting on peanut meal extracts against hydrogen peroxide induced oxidative stress on 158N oligodendrocyte","authors":"Mohamed Ali Smach, Mariem Itaimi Dammak, Amira Zarrouk, Jawhar Hafsa, Khalifa Limem, Hatem Majdoub","doi":"10.1007/s11694-024-02953-5","DOIUrl":"10.1007/s11694-024-02953-5","url":null,"abstract":"<div><p>Light and dark peanut meal extracts were prepared by roasting peanuts at 187 °C for 8.6 and 12.7 minutes. The peanuts were then defatted and extracted with a mixture of ethanol-water. An increase of total phenolic compounds was observed, with a significant increase of the absorbance at 294 and 420 nm, the fluorescence intensity as well as the total color differences of extracts due to the development of Maillard reaction. HPL-C analysis revealed the presence of different phenolic compounds in the samples.</p><p>Moreover, the antioxidant abilities on chelating ability, reducing power and against hydrogen peroxide (H2O2) induced oxidative stress on 158 N oligodendrocyte were explored. Notably, the effect of heating time was found to enhance the antioxidant activity. Likewise, H2O2-induced cell death was significatively reduced and lower levels of malondialdehyde, conjugated diene and carbonylated proteins were observed. These data reinforce the interest for this extract in the prevention of oxidative stress.</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":"19 1","pages":"118 - 127"},"PeriodicalIF":2.9,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimized extraction of pectin from cassava root cortex: evaluating aqueous and acidic methods 木薯根皮中果胶的最佳提取工艺：水法和酸法的比较

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-05 DOI: 10.1007/s11694-024-02932-w

Thais Jaciane Araujo Rodrigues, Fabrícia Santos Andrade, Layanne Rodrigues da Silva, Newton Carlos Santos, Nayara Santos da Rocha, Juliana Tatiaia de Morais Dias, Gilmar Trindade de Araújo, Ana Paula Trindade Rocha

{"title":"Optimized extraction of pectin from cassava root cortex: evaluating aqueous and acidic methods","authors":"Thais Jaciane Araujo Rodrigues, Fabrícia Santos Andrade, Layanne Rodrigues da Silva, Newton Carlos Santos, Nayara Santos da Rocha, Juliana Tatiaia de Morais Dias, Gilmar Trindade de Araújo, Ana Paula Trindade Rocha","doi":"10.1007/s11694-024-02932-w","DOIUrl":"10.1007/s11694-024-02932-w","url":null,"abstract":"<div><p>Cassava root cortex (CRC), which represents 10–12% of the weight of the cassava root, is a residue rich in pectin, a heteropolysaccharide with potential for food and pharmaceutical applications. This study aimed to develop optimal conditions for pectin extraction from CRC using hydrochloric acid and water, aiming to observe the behavior and characteristics acquired in each extraction. For this purpose, a central composite rotational design (CCRD) was used to observe the action of dependent variables (solvent: CRC flour proportion, temperature, and time) on the dependent variables (yield, degree of esterification, and galacturonic acid content). CRC flour presented significant levels of phenolic compounds (2088.78 mg GAE/100 g), anthocyanins (71.86 mg/100 g), and flavonoids (49.99 mg/100 g), besides low water content (4.91%). Aqueous and acidic extraction assays showed that acidic extraction resulted in higher yields (71.83%), with pectins of low (< 50%) and high (> 50%) methoxylation. Furthermore, it was observed that the interaction of time and temperature variables had greater weight in the regression coefficients, presenting significant effects in all treatments. Therefore, our results highlighted the best conditions for aqueous extraction (70 °C, 60 min, and proportion of 1:40) and acidic extraction (70 °C, 60 min, and proportion of 1:20), showing that the optimized pectin from CRC has good potential for use in various industrial applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"49 - 63"},"PeriodicalIF":2.9,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis 关于尽量减少食品中丙烯酰胺含量的全面综述：重新思考配料、工艺调整、烹饪技术和高级分析

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02931-x

K. Vidhya, S. Parveen, P. Rajkumar, R. Arulmari, Kumari Nisha, R. Pandiselvam

{"title":"A comprehensive review on minimizing acrylamide in foods: rethinking ingredients, process tweaks, culinary techniques, and advanced analysis","authors":"K. Vidhya, S. Parveen, P. Rajkumar, R. Arulmari, Kumari Nisha, R. Pandiselvam","doi":"10.1007/s11694-024-02931-x","DOIUrl":"10.1007/s11694-024-02931-x","url":null,"abstract":"<div><p>Acrylamide (AA) is a deleterious compound produced in starchy foods cooked at high temperatures. It is formed primarily due to the combined reaction of amino acid asparagine and sugars during heating processes such as cooking, baking and roasting. AAs create harmful health effects, and an increased risk of cancer. AA containment is integral part to reduce dietary exposure, but balanced with maintaining the desired sensory qualities and food safety. This review surface out the chemistry of AA formation, factors affecting it, toxicity data, regulatory limits, and strategies for mitigation. It further examines various analytical techniques, including chromatography and innovative methods, emphasizing their sensitivity, specificity, and rapid detection capabilities for acrylamide. Key approaches include modifying recipes, controlling cooking conditions, and exploring new nonthermal processing technologies. Each type of food presents unique mitigation challenges and may demand combined and tailored strategies rather than a one-size-fits-all solution.</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 12","pages":"9938 - 9958"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600718","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0