Journal of Food Measurement and Characterization最新文献_第6页

Microwave-assisted aqueous two-phase extraction of l-Citrulline from watermelon rind: optimization, antioxidant potential, and microstructural insight 微波辅助水溶液两相萃取西瓜皮中的瓜氨酸：优化、抗氧化潜力和微观结构分析

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02936-6

Mahsa Mohseni, Seyed Mohammad Mousavi, Hossein Kiani, Mina Homayoonfal

{"title":"Microwave-assisted aqueous two-phase extraction of l-Citrulline from watermelon rind: optimization, antioxidant potential, and microstructural insight","authors":"Mahsa Mohseni, Seyed Mohammad Mousavi, Hossein Kiani, Mina Homayoonfal","doi":"10.1007/s11694-024-02936-6","DOIUrl":"10.1007/s11694-024-02936-6","url":null,"abstract":"<div><p>Watermelon is a rich natural source of Citrulline, an amino acid with potential antioxidant and vasodilation effects in the human body. An efficient Microwave-assisted aqueous two-phase extraction (MA-ATPE) technique was developed to extract and enrich L-Citrulline from watermelon rind in a one-step procedure. The aqueous two-phase system (ATPS) consisted of the ionic liquid 1-Butyl-3-methylimidazolium bromide [C4mim] [Br], and the salt dipotassium hydrogen phosphate (K<sub>2</sub>HPO<sub>4</sub>) was used as the extracting solvent. MA-ATPE conditions, such as the compositions of ATPS, particle size, liquid-solid ratio, irradiation power, and extraction time were investigated. The results indicated that the optimal conditions were as follows: salt concentration 35%, ionic liquid concentration 1.6 M, particle sizes 60 mesh, irradiation power 300 W, and extraction time 10 min. Under the optimized conditions, the extraction yields of L-Citrulline reached 87.74%. According to the DPPH results, at a concentration of 2 mg/mL, the DPPH radical-scavenging activity of the MA-ATPE extract from watermelon rind (0.388 mg/ml) was greater than that of the MAE (Microwave-assisted extraction) extract (0.456 mg/ml) and the conventional extract (0.468 mg/ml). DLS and TEM were used together to examine the microstructure of the top phase and explore the potential extraction mechanism. The findings revealed that the aggregation and embrace phenomenon were the primary driving forces for the separation. Compared with the conventional method and regular MAE, MA-ATPE exhibited a higher extraction yield and a shorter extraction time. In conclusion, MA-ATPE is an efficient, rapid, eco-friendly, and economical technique, representing an excellent alternative for the extraction of bioactive compounds.</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":"9983 - 9998"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600688","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

Nutritional, structural and functional properties of protein fractions from tiger nut (Cyperus esculentus L.) seed meal 虎掌果（Cyperus esculentus L.）种子粉中蛋白质组分的营养、结构和功能特性

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02925-9

Yali Yu, Xinyu Jiang, Xiaoyu Lu, Tiehua Zhang, Rongcan Cai, Hongru Zheng, Feng Gao

{"title":"Nutritional, structural and functional properties of protein fractions from tiger nut (Cyperus esculentus L.) seed meal","authors":"Yali Yu, Xinyu Jiang, Xiaoyu Lu, Tiehua Zhang, Rongcan Cai, Hongru Zheng, Feng Gao","doi":"10.1007/s11694-024-02925-9","DOIUrl":"10.1007/s11694-024-02925-9","url":null,"abstract":"<div><p>Nutritional, structural and functional properties of proteins from tiger nut seed meal (TNPF) were investigated in this study. Four kinds of TNPF, albumin (ALB), globulin (GLO), glutelin (GLU), and prolamin (PRO) were obtained through Osborne extraction method, comprising 42.37%, 6.23%, 31.25%, and 5.10% of the total TNPF, respectively. The ratios of essential amino acids to total amino acids in ALB, GLO, GLU and PRO were 43.60%, 38.29%, 42.39%, and 42.82%, respectively. Our results revealed that GLO exhibited the highest in vitro protein digestibility (86.51%), followed by ALB (81.68%), PRO (75.73%), and GLU (60.52%). Further, the analysis of Fourier transform infrared spectroscopy, intrinsic fluorescence spectra, and surface hydrophobicity indicated that the secondary structure and ternary conformation of the four kinds of TNPF were significantly different. Moreover, four kinds of TNPF exhibited their highest solubility, foaming capacity and emulsifying stability under alkaline condition (pH = 12.0) and the lowest near the isoelectric points. Additionally, GLU exhibited the highest foaming ability, emulsification property, and water/oil holding capacity, while ALB showed the highest thermal stability. These findings suggested that GLU extracted from tiger nut seed meal demonstrated excellent nutritional and functional properties, making it a promising food additive to enhance food quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9867 - 9878"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600691","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

Red radish anthocyanin-based intelligent starch/pectin films for shrimp sub-freshness monitoring: effect of adjusting pH value of the film-forming solution 基于红萝卜花青素的智能淀粉/pectin 膜用于虾类次新鲜度监测：调整成膜溶液 pH 值的影响

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02962-4

Ye Ma, Jie Wan, Shunjing Luo, Yong Xiong

{"title":"Red radish anthocyanin-based intelligent starch/pectin films for shrimp sub-freshness monitoring: effect of adjusting pH value of the film-forming solution","authors":"Ye Ma, Jie Wan, Shunjing Luo, Yong Xiong","doi":"10.1007/s11694-024-02962-4","DOIUrl":"10.1007/s11694-024-02962-4","url":null,"abstract":"<div><p>In this study, intelligent films based on red radish anthocyanin as indicator and corn starch/citrus peel pectin as the matrix were developed by adjusting the pH value (3.0, 4.0, 5.0, 6.0 and 7.0) of the film-forming solution. The microstructure and infrared spectral characteristics of the films were elucidated, and their physical properties were assessed, including light barrier properties, hydrophobicity and mechanical strength. Furthermore, the films’ responsiveness to pH and ammonia was evaluated, and their application in monitoring the freshness of shrimp during storage was investigated. The results indicated that the cross-sectional distribution of the films prepared at pH 3.0 and pH 7.0 exhibited unevenness and poor compatibility, which adversely affected their mechanical and hydrophobic properties. All films demonstrated significant color changes in response to pH and ammonia, with the films fabricated at pH 3.0 and pH 4.0 displayed more pronounced color transitions. Notably, the film prepared at pH 4.0 exhibited the highest tensile strength (3.24 MPa) and could visually distinguish between fresh (red, 1 day), sub-fresh (pink, 2 days), and spoiled (purple, 3 days) shrimp during storage at 4 °C over a period of 4 days. Thus, this study presents a novel starch/pectin film based on red radish anthocyanin for shrimp sub-freshness monitoring by adjusting pH of the film-forming solution.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10202 - 10218"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600664","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

Phytonutrient-rich guava date fruit confection: formulation, quality analysis and shelf-life studies 富含植物营养素的番石榴枣果糖果：配方、质量分析和保质期研究

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02958-0

Nidhi Attri, Sukhpreet Kaur, Poonam Aggarwal, Navjot Kaur, Ramesh Chand Kasana

{"title":"Phytonutrient-rich guava date fruit confection: formulation, quality analysis and shelf-life studies","authors":"Nidhi Attri, Sukhpreet Kaur, Poonam Aggarwal, Navjot Kaur, Ramesh Chand Kasana","doi":"10.1007/s11694-024-02958-0","DOIUrl":"10.1007/s11694-024-02958-0","url":null,"abstract":"<div><p>Dates are naturally occurring sweetener that are rich in phytonutrients which could be used as a substitute to refined white sugars in manufacturing of functional foods. Fruit toffees contain refined sugars which could be harmful to human wellbeing. This study aimed to formulate a functional mixed fruit toffee by replacing refined sugars with date paste (0 to 100% levels) in conventional fruit toffee consisting guava as base material. Increasing the date paste concentration (0 to 100%), led to a noticeable (<i>p</i> < 0.05) drop in hardness (20.60 to 12.29 N) while an increase in moisture content (10.00 to 14.64%) and water activity (0.65 to 0.77) was observed. Compared to control (100% refined sugar), date paste addition increased crude fiber and protein content by 58.4 and 281.4% with higher macro (88.25 to 329.44 mg/100 g potassium, 79.60 to 91.83 mg/100 g calcium, 18.81 to 50.49 mg/100 g phosphorus) and micro (4.23 to 8.55 mg/100 g iron and 3.00 to 4.25 mg/100 g zinc) minerals, phytochemical constituents (96.67 to 132.90 mg GAE/ 100 g phenolics, 71.18 to 103.28 mg QE/100 g flavonoids and 124.74 to 197.41 µg/100 g carotenoids) and antioxidant activity (37.69 to 50.67%). Based on sensory characteristics, toffees prepared by replacing sugar with 50% date paste were selected for storage studies and were found to be shelf stable for 3 months with satisfactory microbial and organoleptic quality. The study concluded that date paste may be used as a more nutritive alternative to refined sugar for development of phytonutrients rich sweet meal.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10157 - 10165"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600685","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

Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation 含有肉桂（Cinnamomum cassia Blume）提取物的壳聚糖薄膜的抗氧化活性及其在鸡肉保鲜中的应用

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02870-7

Bing Liu, Yan Sun, Jie Zhou, Miao-miao Chen, Hong Zheng

{"title":"Antioxidant activities of chitosan-based films containing cinnamon (Cinnamomum cassia Blume) extract and its application on chicken preservation","authors":"Bing Liu, Yan Sun, Jie Zhou, Miao-miao Chen, Hong Zheng","doi":"10.1007/s11694-024-02870-7","DOIUrl":"10.1007/s11694-024-02870-7","url":null,"abstract":"<div><p>The objective of this study is to investigate the effects of varying amounts of cinnamon extract (CE) on chitosan (CS) films in order to enhance their food packaging properties and antioxidant abilities. The findings revealed that all fillers, including citric acid, glycerol, and CE, were thoroughly mixed and uniformly dispersed within the CS-polymer substrate, resulting in a homogeneous composite film material through electrostatic interactions and hydrogen bonding. Multiple data analyses demonstrated that compared to the CS film alone, the CS film with 2.0% CE exhibited superior plasticity, light barrier properties, and antioxidant capabilities (a light transmittance of 74.7%, a DPPH scavenging rate of 47.33%, and a ferric reducing antioxidant power value of 0.465). Additionally, the content of total volatile base nitrogen (TVB-N) and the thiobarbituric acid value (TBARS) in the CS film containing 2.0% CE decreased by 30.86% and 59.44%, respectively, compared to the control CS film. These results suggest that the developed CS-CE composite films could effectively delay chicken meat spoilage and lipid oxidation, demonstrating significant potential for food-related applications.</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":"9684 - 9694"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600690","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

Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes 油炸椰子片生化成分的比较分析：厚度和油类对营养成分的影响

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02945-5

R. Pandiselvam, Rupa Krishnan, M. R. Manikantan, Anjitha Jacob, S. V. Ramesh, Shameena Beegum

{"title":"Comparative analysis of biochemical composition of fried coconut chips: influence of thickness and oil type on nutritional attributes","authors":"R. Pandiselvam, Rupa Krishnan, M. R. Manikantan, Anjitha Jacob, S. V. Ramesh, Shameena Beegum","doi":"10.1007/s11694-024-02945-5","DOIUrl":"10.1007/s11694-024-02945-5","url":null,"abstract":"<div><p>In recent years, there has been a noticeable rise in the importance of snack items in diets, particularly among children and adolescents who enjoy them socially with friends. Chips, commonly produced through frying, have garnered significant popularity. This study aimed to assess the quality of fried coconut chips of thickness 0.5 mm and 1.4 mm, made using both sunflower oil and coconut oil. Deep frying was conducted at 160 °C for both types of oil. The findings indicated that coconut oil-fried chips, regardless of thickness, exhibited superior sensory attributes (i.e. appearance, colour, crispiness and flavour). All sensory attributes (except appearance) were rated the highest for coconut oil fried chips. The biochemical properties of chips fried in both oils were largely similar, yet coconut oil-fried chips displayed slightly better characteristics compared to their counterparts. For instance, the 0.5 mm thick coconut oil-fried chips were noted for their improved protein content and fat content, leading to a higher overall acceptability of the 0.5 mm thickness.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10102 - 10108"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600684","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 novel synbiotic edible film based on aquafaba, psyllium husk powder, PEG 400, and Lactiplantibacillus plantarum 299v and applicability on Kashar cheese 一种基于水发菜、洋车前子壳粉、PEG 400 和植物乳杆菌 299v 的新型合成益生菌可食用薄膜及其在卡沙尔奶酪上的应用

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02959-z

Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, İlkay Yılmaz, Nurten Beyter, Işınay Ebru Yüzay

{"title":"A novel synbiotic edible film based on aquafaba, psyllium husk powder, PEG 400, and Lactiplantibacillus plantarum 299v and applicability on Kashar cheese","authors":"Özge Kahraman Ilıkkan, Elif Şeyma Bağdat, İlkay Yılmaz, Nurten Beyter, Işınay Ebru Yüzay","doi":"10.1007/s11694-024-02959-z","DOIUrl":"10.1007/s11694-024-02959-z","url":null,"abstract":"<div><p>In this study, it was aimed to compare a novel synbiotic edible film based on aquafaba, psyllium husk powder, and PEG 400 with or without <i>Lactiplantibacillus plantarum</i> 299v. Therefore, primarily, optimization of the edible film was carried out by Box-Behnken design in response surface methodology (rsm). The characterization of edible films with or without probiotic bacteria was performed by FTIR, viscosity, pH, total solid content, water and oxygen solubility, film thickness, color L*, a*, b*, transparency, and film tensile strength. It was determined that there was no statistically significant difference in viscosity, pH, lightness L*, water vapor, and oxygen permeability values with the addition of probiotic lactic acid bacteria to the optimized coating film samples. In addition, it was observed that the probiotic bacteria count did not decrease below 10<sup>8</sup> cfu/g for 60 days of storage. The resulting edible film formulation with (PL) and without (PS) probiotics was used to coat Kashar cheese, while control cheeses (C) were not coated. As a result, it was observed that the microbiological quality of the coated cheeses was as good as control or better than control especially at the end of storage in terms of mold/ yeast and coliforms. Sensory evolution revealed coating films with or without probiotics did not change the texture, flavor, odor, or appearance of cheeses. Physicochemical properties such as pH, % titratable acidity, % dry matter, % fat, and % salt were detected.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10166 - 10181"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600686","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

Simultaneous extraction and nanoemulsification of lycopene from tomato waste: optimization and stability studies of lycopene nanoemulsions in selected food system 从番茄废料中同时提取番茄红素并进行纳米乳化：番茄红素纳米乳液在特定食品体系中的优化和稳定性研究

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02752-y

Negin Baiat Makou, Afshin Javadi, Navideh Anarjan, Mohammadali Torbati

{"title":"Simultaneous extraction and nanoemulsification of lycopene from tomato waste: optimization and stability studies of lycopene nanoemulsions in selected food system","authors":"Negin Baiat Makou, Afshin Javadi, Navideh Anarjan, Mohammadali Torbati","doi":"10.1007/s11694-024-02752-y","DOIUrl":"10.1007/s11694-024-02752-y","url":null,"abstract":"<div><p>Lycopene is a very valuable pigment in tomato processing wastes with great antioxidant activities. However, like other carotenoid pigments it suffers from low water solubility, little bioavailability and less structural stability. In present study, it was hypnotized that the simultaneous extraction and size reduction of lycopene from tomato waste using nanoemulsion systems, can give the most desired nano-sized lycopene with increased water-solubility and chemical stability. Thus, lycopene nanoemulsions were prepared from tomato processing waste, and the effects of extracting solvents, emulsifiers, co-emulsifiers, as well as ultrasonic and microwave pretreatments were evaluated on mean particle size, size distribution, lycopene content, antioxidant and antimicrobial activities of obtained lycopene nanoparticles. Moreover, the chemical stability of lycopene nanoparticles diluted in grape juice as model food systems and in deionized water as a control were evaluated. It was concluded that using saponin as emulsifier, glycerol as co-emulsifier, ethyl acetate as solvent, and applying ultrasound irradiation as pretreatment process for 5 min, gave the product with the most desired characteristics, as particle size of 91.62 ± 3.327 nm, PDI of 0.210 ± 0.008, lycopene load of 101.47 ± 2.578 µg/g, DPPH radical scavenging of 97.15 ± 2.578%, and <i>S. aureus</i> and <i>E. coli</i> growth inhibition zone diameters of 27.2 ± 0.36 and 4.1 ± 1.15 mm, respectively. Furthermore, beside a high physical stability of optimum lycopene nanoemulsion, it showed a good chemical stability in selected food systems compared to the control. Consequently, it can be concluded that the obtained nanoemulsion technique can be a promising technique for isolation and size reduction of lycopene from tomato industrial wastes, for food formulation uses.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9671 - 9683"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600692","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

Microencapsulation of Elaeis guineensis leaf extract powder enriched with bioflavonoid preserves its antioxidant and anti-inflammatory properties: spray drying optimization and powder characterization 富含生物类黄酮的鹅掌楸叶提取物粉末的微胶囊化：喷雾干燥优化和粉末表征

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI: 10.1007/s11694-024-02960-6

Wen Shan Chan, Mohamad Shazeli Che Zain, Ana Masara Ahmad Mokhtar

{"title":"Microencapsulation of Elaeis guineensis leaf extract powder enriched with bioflavonoid preserves its antioxidant and anti-inflammatory properties: spray drying optimization and powder characterization","authors":"Wen Shan Chan, Mohamad Shazeli Che Zain, Ana Masara Ahmad Mokhtar","doi":"10.1007/s11694-024-02960-6","DOIUrl":"10.1007/s11694-024-02960-6","url":null,"abstract":"<div><p>The oil palm tree (<i>Elaeis guineensis</i>) is potentially being exploited in the pharmaceutical and nutraceutical industries due to the significant bioactive potential of its leaf bioflavonoids. However, these phytocompounds are prone to degradation when exposed to excessive heat, light, and oxygen, making it essential to implement a protective mechanism for their stabilization. This research aimed to optimize the conditions for microencapsulation of oil palm leaf extract (OPLE) using spray drying technology. A single-factor experimental design was used to examine important parameters such as extract-to-wall material ratio, pH value, inlet air temperature and feed flow rate. Natural polymers such as gum Arabic (GA), maltodextrin (MD), modified starch (MS), β-cyclodextrin (BCD), and their combinations were used as encapsulating agents. The novelty of the study lies in the successful optimization of spray drying conditions that yielded high retention of bioactive compounds. Specifically, OPLE microcapsules prepared with maltodextrin at a feed flow rate of 30%, an inlet air temperature of 180 °C, an extract-to-wall material ratio of 30:70, and a pH of 7 retained 77.18% of total flavonoid content, 81.52% of total phenolic content, and demonstrated 82.22% DPPH radical inhibition. These optimized microcapsules exhibited desirable properties, including satisfactory bulk density, low moisture content, high solubility, and low hygroscopicity. Furthermore, the microcapsules demonstrated no cytotoxicity on Hs27 human skin fibroblast cell lines at a concentration of 10 mg/mL and revealed promising anti-inflammatory activity, surpassing the efficacy of a commercially available drug. These findings provide a novel foundation for the development of high-value active ingredients for nutraceuticals, with significant potential for industrial applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10182 - 10201"},"PeriodicalIF":2.9,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600687","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

Generalized model of catechins and microstructure study in the withering process of green tea 绿茶萎凋过程中儿茶素的广义模型和微观结构研究

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-03 DOI: 10.1007/s11694-024-02938-4

LU Didi, LIU Zhe, LIU Song, LUO Qu, CHEN Junyi

{"title":"Generalized model of catechins and microstructure study in the withering process of green tea","authors":"LU Didi, LIU Zhe, LIU Song, LUO Qu, CHEN Junyi","doi":"10.1007/s11694-024-02938-4","DOIUrl":"10.1007/s11694-024-02938-4","url":null,"abstract":"<div><p>This study aims to explore the variation patterns of catechin content under different green tea withering process conditions and to develop a generalized model. The influencing factors considered include initial moisture content (A), withering hot air temperature (B), withering hot air humidity (C), and withering hot air velocity (D). Employing Design-Expert software, an orthogonal experimental design was conducted to investigate the effects of these factors and their interactions on catechin content in tea. Additionally, scanning electron microscopy was used to observe the microstructure of the withered leaves. The response surface analysis revealed model significance (R<sup>2</sup>=0.9072), indicating that the quality model for catechins concerning the four influencing factors is highly significant, with a non-significant lack of fit, confirming the model’s statistical validity. The interaction between withering hot air temperature (B) and velocity (D) had the most significant impact on catechin content, likely due to changes in catechin oxidase activity in fresh tea leaves within specific temperature and velocity ranges, which in turn affected catechin production. When A, B, C, and D were set at 84.61%, 25.27 °C, 65.62%, and 0.14 m/s respectively, the catechin content (mass fraction) reached an optimal value of 40.62%. The generalized model derived is: Catechin content = + 12.74 + 2.68 A − 1.70 B − 0.65 C − 2.71 D − 1.37AB + 1.38AC − 0.20AD − 1.11BC + 6.08BD − 1.35CD − 1.28 A<sup>2</sup> − 1.54 B<sup>2</sup> − 0.52 C<sup>2</sup> − 1.08 D<sup>2</sup>. This model provides a theoretical basis for advancing key technologies in the development of green tea withering processes and equipment.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10018 - 10025"},"PeriodicalIF":2.9,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600661","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}

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