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

Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes 全高粱粉的加工工艺：对无麸质蛋糕工艺、抗氧化和感官特性的影响

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-09 DOI: 10.1007/s11694-025-03358-8

Alexandre Gonçalves Teles, Washington Azevêdo da Silva, Cícero Beserra de Menezes, Lanamar de Almeida Carlos, Aline Cristina Arruda Gonçalves, Carlos Wanderlei Piler de Carvalho, Halef Dizlek, Valéria Aparecida Vieira Queiroz

{"title":"Processes applied to whole sorghum flour: effects on technological, antioxidant and sensory properties of gluten-free cakes","authors":"Alexandre Gonçalves Teles, Washington Azevêdo da Silva, Cícero Beserra de Menezes, Lanamar de Almeida Carlos, Aline Cristina Arruda Gonçalves, Carlos Wanderlei Piler de Carvalho, Halef Dizlek, Valéria Aparecida Vieira Queiroz","doi":"10.1007/s11694-025-03358-8","DOIUrl":"10.1007/s11694-025-03358-8","url":null,"abstract":"<div><p>Although a variety of gluten-free products based on sorghum flour have been developed in Brazil, the sensory attributes of some of these products, can still be improved. Thus, the aim of this study was to apply different pretreatments (roasting, cooking, extrusion) to sorghum flour and evaluate their effect on improving the technological and sensory properties of gluten-free sorghum cakes. As bioactive compounds can be affected by treatments, antioxidant properties were also evaluated. Five cake formulations were produced with BRS305 whole sorghum flours: raw (RSF), toasted (TSF), a blend of toasted and raw (RTSF), cooked (CSF) and extruded (ESF), and a control made with raw rice flour. The formulation containing RSF stood out from the others, exhibiting greater height, less firmness (greater softness), lightest color (among sorghum formulations), greater sensory acceptance and purchase intention, besides higher antioxidant capacity (AC), total phenolic compounds (TPC) and 3-deoxyanthocyanidins contents. The CSF and ESF formulations presented the worst results in almost all characteristics. TSF and RTSF cakes also showed high AC (> 93%) and TPC (> 84%) retentions, even after undergoing two thermal processes (roasting and baking). CSF retained, respectively, 29.2 and 51.6% of AC and TPC, highlighting that the moist heat degrades sorghum bioactive compounds. Thus, pretreatments used in sorghum flour promoted losses in the antioxidant properties of gluten-free cakes and did not improve their physical and sensory characteristics. Therefore, RSF remained the best option for the development of this product, since it involves fewer processing steps, in addition to lower energy expenditure and preparation time.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5848 - 5856"},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905004","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

Impact of encapsulants and drying methods on in-vitro protein digestibility of koro bean (Canavalia ensiformis) tempeh protein hydrolysates 包封剂和干燥方法对豆豉蛋白水解物体外蛋白质消化率的影响

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-09 DOI: 10.1007/s11694-025-03393-5

Vira Putri Yarlina, Mohamad Djali, Robi Andoyo, Parlan, Siti Nurmilah, Mohd Nizam Lani, Adi bin Md Sikin

{"title":"Impact of encapsulants and drying methods on in-vitro protein digestibility of koro bean (Canavalia ensiformis) tempeh protein hydrolysates","authors":"Vira Putri Yarlina, Mohamad Djali, Robi Andoyo,  Parlan, Siti Nurmilah, Mohd Nizam Lani, Adi bin Md Sikin","doi":"10.1007/s11694-025-03393-5","DOIUrl":"10.1007/s11694-025-03393-5","url":null,"abstract":"<div>\u0000 \u0000 <p>Tempeh, a traditional plant-based fermented food, is prone to nutrient degradation during storage, particularly protein loss, which affects its digestibility and bioavailability. While fermentation and hydrolysis can enhance protein absorption, practical strategies to maintain the structural integrity of tempeh protein hydrolysates are still underexplored. This study investigated the impact of spray-drying (SD) and freeze-drying (FD) on encapsulating koro bean (<i>Canavalia ensiformis</i>) tempeh (KBT) protein hydrolysates using maltodextrin (MD), gum Arabic (GA), whey protein concentrate (WPC), and their combinations. The GA-FD treatment yielded the highest protein content (11.15% dry basis), exceptional in-vitro digestibility (99.15%), and encapsulation efficiency (95.79%). Analyses such as Fourier-transform infrared spectroscopy (FTIR) and SDS-PAGE confirmed the preservation of vital amide bonds and peptides, indicating minimal denaturation and improved enzymatic accessibility, which enhances protein bioavailability. GA’s ability to form a stable, hydrophilic matrix during freeze-drying was key in maintaining protein solubility and integrity. These findings highlight the importance of selecting suitable encapsulants and low-temperature drying methods to create high-quality, protein-rich ingredients. This research paves the way for innovative applications in nutrient-fortified food formulations, enhancing dietary options and health outcomes.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6425 - 6435"},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090253","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

Research on quality evaluation of a plant-based beverage and antioxidant activities in zebrafish models of oxidative stress and diabetes 植物性饮料的质量评价及其在氧化应激和糖尿病斑马鱼模型中的抗氧化活性研究

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-09 DOI: 10.1007/s11694-025-03394-4

Xiaohan Tang, Zhen Tian, Chunling Li, Danshi Zhu, He Liu

{"title":"Research on quality evaluation of a plant-based beverage and antioxidant activities in zebrafish models of oxidative stress and diabetes","authors":"Xiaohan Tang, Zhen Tian, Chunling Li, Danshi Zhu, He Liu","doi":"10.1007/s11694-025-03394-4","DOIUrl":"10.1007/s11694-025-03394-4","url":null,"abstract":"<div><p>In recent years, plant-based foods have gained attention as alternatives to animal-based foods due to notable antioxidant properties and health benefits. This study aimed to explore the antioxidant potential of a plant-based beverage (PB) composed of corn silk, astragalus, barley grass and <i>Arctium lappa</i> root, focusing on the efficacy in mitigating oxidative stress caused by type 2 diabetes mellitus (T2DM). Sensory analysis identified 24 volatile compounds that contributed to the favorable taste profile of PB. Quantitative analysis determined total sugars, total phenols, and total flavonoids at 3.140 ± 0.033 mg/g, 0.228 ± 0.013 mg/g, and 0.388 ± 0.018 mg/g, respectively. Notably, PB decreased reactive oxygen species (ROS) and malondialdehyde (MDA) in zebrafish embryos, enhanced the activities of superoxide dismutase (SOD) and catalase (CAT), reduced MDA release in T2DM adult zebrafish, and further increased SOD and CAT activities. The results showed that PB protects zebrafish embryos from oxidative stress and alleviates it in diet-induced diabetic zebrafish. The findings provide new research directions for developing the plant combination into a novel natural formula applicable to food, satisfying the demands for the diversity and functionality of plant-based foods.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6436 - 6446"},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090254","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

ORP-extractor: A novel pipeline for extracting the phenotypic parameters of growing Oudemansiella raphanipies based on synthetic dataset ORP-extractor：一种基于合成数据集提取生长弧菌表型参数的新管道

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-09 DOI: 10.1007/s11694-025-03390-8

Hua Yin, Lisi Wu, Quan Wei, Chaohui Guo, Minghui Chen, Long Xue, Chunqin Chen, Yinglong Wang

{"title":"ORP-extractor: A novel pipeline for extracting the phenotypic parameters of growing Oudemansiella raphanipies based on synthetic dataset","authors":"Hua Yin, Lisi Wu, Quan Wei, Chaohui Guo, Minghui Chen, Long Xue, Chunqin Chen, Yinglong Wang","doi":"10.1007/s11694-025-03390-8","DOIUrl":"10.1007/s11694-025-03390-8","url":null,"abstract":"<div><p>The acquisition of phenotype parameters with computer vision is crucial for smart breeding, cultivation management, and automated harvesting. However, occlusion in <i>Oudemansiella raphanipies</i> hinders accurate segmentation and phenotype information collection. This study proposes ORP-extractor (<i>Oudemansiella raphanipies</i> phenotype extractor), a deep learning model designed to address the above-mentioned challenges. Initially, to realize instance segmentation of individual <i>Oudemansiella raphanipies</i> and acquired its complete shape<i>,</i> a newly improved Mask R-CNN networks (named OR R-CNN) was designed, which integrated the advantages of the Cross-Criss attention module and PointNet. Furthermore, with the shape prior of the cap-stem contour, an automatic measurement-position search method was proposed to assist in phenotype parameter extraction. Finally, four phenotypic parameters (cap diameter, cap height, stem diameter and stem length) were calculated combining the measurement positions with depth image. In addition, to increase the accuracy of annotation and save cost, a novel occlusion image synthesis strategy for ORP-extractor training also introduced. The segmentation results showed an AP of 86.58%, while the size estimation results showed that the ORP-extractor achieved a MAPE of 4%, 3%, 7% and 4% for cap diameter, cap height, stem diameter, and stem length, respectively. The advantages of the present methodology are its robustness for segmenting and estimating the size of occluded <i>Oudemansiella raphanipies</i>, which can be used to help accelerate development of intelligent breeding, optimized management and robotic harvesting of <i>Oudemansiella raphanipies</i>.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6406 - 6424"},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090332","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

Enhancing tamarind seed starch characteristics through infrared heating and moisture pre-conditioning 通过红外加热和水分预处理提高罗望子淀粉特性

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-09 DOI: 10.1007/s11694-025-03406-3

G. M. Praveen, I. P. Sudagar, R. Pandiselvam, R. Arulmari, D. Uma, P. Aruna

{"title":"Enhancing tamarind seed starch characteristics through infrared heating and moisture pre-conditioning","authors":"G. M. Praveen, I. P. Sudagar, R. Pandiselvam, R. Arulmari, D. Uma, P. Aruna","doi":"10.1007/s11694-025-03406-3","DOIUrl":"10.1007/s11694-025-03406-3","url":null,"abstract":"<div><p>Native starches generally have fewer advantages for industrial applications and often require physical or chemical alterations to perform effectively. In the present investigation, response surface methodology was applied with two factors namely, moisture pre-conditioning and infrared heating time, to study the functional characteristics of tamarind seed starch. The factors included moisture levels (10–40 g/100 g starch) and infrared heating time (750 W, 10–60 min) at a constant temperature of 100 °C, resulting in 13 experimental runs. Functional properties and transmittance were defined as response variables. Initial optimization was performed on modified starch samples prepared under ideal conditions, then compared with both modified and native starches based on their physicochemical characteristics. The optimally prepared modified tamarind seed starch (MTSS) (25.12% moisture content, dry basis; 60-min heating time) demonstrated enhanced functional and pasting properties compared to its native starch. Infrared heating led to substantial changes in the gelatinization temperatures of tamarind seed starch. The degree of crystallinity and the double helix-ordered structure of tamarind seed starch were also reduced after modification. Consequently, modified starch demonstrated a larger granule size, a higher swelling capacity, increase in water absorption capacity and light transmittance. The infrared heating process is one of the new and effective modification techniques for enhancing the swelling factor in starch.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6457 - 6469"},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090334","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

Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram 革新快餐：用小米、荞麦和黑克组成的复合面粉

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-09 DOI: 10.1007/s11694-025-03400-9

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

{"title":"Revolutionizing fast food: composite flour with finger millet, buckwheat, and black gram","authors":"Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said","doi":"10.1007/s11694-025-03400-9","DOIUrl":"10.1007/s11694-025-03400-9","url":null,"abstract":"<div><p>An optimized composite flour was made from pseudo-cereal (buckwheat), finger millet, and legumes (black gram), and pasta was developed from the optimized flour. The D-optimal mixture design was used for the optimization of flour where optimum levels were decided based on desirable functional characteristics that are important for making pasta. Also, the pasta was tested for its overall acceptability based on sensory analysis (hedonic scale), and for its proximate composition i.e. protein, ash, crude fiber, fat, and carbohydrates. The functional properties (bulk density, water/oil absorption, dispersibility, emulsification, swelling index, and foaming capacities) studied for the raw and composite flour, respectively. The results revealed that the composition of the flour had a considerable effect on the functional qualities of the final mix. The linear and quadratic models were the best fit for the results of independent variables. The optimized flour composition with maximum desirability was 57.31% buckwheat, 12.68% finger millet, and 30% black gram flour, respectively. The pasta received better overall acceptance when it was prepared with optimized composite flour and tested using a 9-point hedonic scale.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6447 - 6456"},"PeriodicalIF":3.3,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090333","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 comparative study of antioxidant properties and oxidative stability in beef rendang under prolonged heating and varying coconut milk percentages: a chemometric approach 长时间加热和不同椰奶百分比下牛肉任当抗氧化性能和氧化稳定性的比较研究：化学计量学方法

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-07 DOI: 10.1007/s11694-025-03352-0

Siti Nabilah Karim, Rashidah Sukor, Nuzul Noorahya Jambari, Maimunah Sanny, Wan Zunairah Wan Ibadullah, Alfi Khatib, Nur’ain Sharifuddin, Nur Huwaidah Ithinin, Nur Azlin Zulhaimi, Nor Rabi’atul Adawiyah Zuhir

{"title":"A comparative study of antioxidant properties and oxidative stability in beef rendang under prolonged heating and varying coconut milk percentages: a chemometric approach","authors":"Siti Nabilah Karim, Rashidah Sukor, Nuzul Noorahya Jambari, Maimunah Sanny, Wan Zunairah Wan Ibadullah, Alfi Khatib, Nur’ain Sharifuddin, Nur Huwaidah Ithinin, Nur Azlin Zulhaimi, Nor Rabi’atul Adawiyah Zuhir","doi":"10.1007/s11694-025-03352-0","DOIUrl":"10.1007/s11694-025-03352-0","url":null,"abstract":"<div><p>This study investigated the impact of varying coconut milk percentages (0–125%) and cooking times (0–4 h) on the antioxidant properties and oxidative stability of beef rendang, a traditional Southeast Asian dish. Antioxidant activity was assessed through total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, and Ferric reducing antioxidant power (FRAP) assays, while lipid and protein oxidation were evaluated via conjugated dienes, anisidine values, carbonyl content, and soluble protein. Creatine and creatinine levels were also monitored. Results revealed that higher coconut milk concentrations (50–125%) and moderate cooking times (2–4 h) enhanced antioxidant activity and reduced lipid and protein oxidation. However, prolonged cooking diminished antioxidant properties due to increased oxidation reactions. Chemometric analysis highlighted significant interactions between coconut milk and cooking time. This study underscores the need to optimise coconut milk levels and cooking duration to improve the quality and safety of rendang, benefiting both manufacturers and consumers.</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 8","pages":"5750 - 5768"},"PeriodicalIF":3.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03352-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905067","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}

引用次数: 0

Determination of mycotoxin and veterinary drug residues in packaged and ready-to-eat duck products 包装和即食鸭产品中霉菌毒素和兽药残留的测定

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-07 DOI: 10.1007/s11694-025-03395-3

Yi Zheng, Xiaohan Sun, Xiaolan Chen, Zaixiang Lou

{"title":"Determination of mycotoxin and veterinary drug residues in packaged and ready-to-eat duck products","authors":"Yi Zheng, Xiaohan Sun, Xiaolan Chen, Zaixiang Lou","doi":"10.1007/s11694-025-03395-3","DOIUrl":"10.1007/s11694-025-03395-3","url":null,"abstract":"<div>\u0000 \u0000 <p>In recent years, duck meat products have been widely promoted in supermarkets and retail outlets, because of their distinctive flavor. The research aimed to assess the mycotoxin content and veterinary drug residues in duck meat purchased from 8 markets in Taizhou, China. Aflatoxin B1(AFB1), Aflatoxin M1(AFM1), Ochratoxin A(OTA), Ochratoxin T-2(OTAT-2), Vomitoxin, Zearalenone, Gentamicin and Streptomycin were detected using enzyme-linked immunoassay kits. In general, the mycotoxins, veterinary drugs, and the total number of colonies in duck gizzards were the highest in the five kinds of duck samples, while the mycotoxins and veterinary drugs in duck palms were lowest. Compared with the data on packaged duck products and ready-to-eat duck products, mycotoxin content in packaged duck meat products was higher than that in ready-to-eat duck products. Six kinds of mycotoxins and two kinds of veterinary drugs were detected in all 40 samples, the detection rate was 100%. The data from these samples confirmed that mycotoxins and veterinary drugs had high coexistence. The correlation analysis of the data showed that the content of mycotoxin was positively correlated with the residues of veterinary drugs, and the mycotoxin content was inversely proportional to the colony count.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6396 - 6405"},"PeriodicalIF":3.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090654","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

Protein-water interactions and textural characteristics of low-moisture tofu as affected by sodium chloride and star anise extract 氯化钠和八角茴香提取物对低水分豆腐蛋白-水相互作用及质构特性的影响

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-06 DOI: 10.1007/s11694-025-03407-2

Ying Wang, Yiqun Huang, Yifen Wang

{"title":"Protein-water interactions and textural characteristics of low-moisture tofu as affected by sodium chloride and star anise extract","authors":"Ying Wang, Yiqun Huang, Yifen Wang","doi":"10.1007/s11694-025-03407-2","DOIUrl":"10.1007/s11694-025-03407-2","url":null,"abstract":"<div><p>To explore the feasibility of simplifying the process of producing flavored low-moisture tofu (LMT) to satisfy growing consumer demand for high-quality plant-based foods rich in protein, this research aimed to investigate protein-water interactions and textural characteristics of high calcium LMT as affected by the addition of table salt (0.75% w/v) and star anise (SA) extract (4.44% or 6.67% v/v; imparting mild or moderate licorice taste in LMT) in soymilk. Adding table salt in soymilk with or without SA resulted in an average of 22.6–23.9% increase in the water binding capacity of protein (<i>WBC</i><sub><i>pro</i></sub>) in LMT, attributing to the enhanced capability of soy protein to bind water molecules presumably via electrostatic interactions with hydrated Na<sup>+</sup> and Cl<sup>−</sup> ions. Consequently, significant (<i>p</i> < 0.05) increases in the yield and moisture levels were found in salted LMT with or without SA, corresponding to a significant decrease of protein concentration (14.75 ± 0.13%– 14.86 ± 0.14% vs. 17.32 ± 0.23%; w/w), reduced density of the protein network structure and thereby an overall decline in the strength (e.g., hardness, chewiness, failure stress, stiffness, etc.) of LMT high in calcium (> 240 mg/100 g). The further addition of SA besides table salt did not significantly influence the composition, <i>WBC</i><sub><i>pro</i></sub>, protein network structure, and textural characteristics of LMT. This research indicates the great potential to simplify the production of flavored LMT without dehydrating and brining, providing a new approach to produce a high calcium plant-based food possibly used as a meat analogue or vegetarian alternative.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6384 - 6395"},"PeriodicalIF":3.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090562","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

Unravelling the potential of beeswax: A comprehensive investigation into its compositional insights, functional attributes, and fuit quality preservation 揭示蜂蜡的潜力：对其组成的见解，功能属性和果实质量保存的全面调查

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-06-06 DOI: 10.1007/s11694-025-03391-7

Pasham Sahithi-Reddy, Sunpreet Kaur, Parmpal Singh Gill, Sukhjit Kaur Jawandha, Kashish Bajaj

{"title":"Unravelling the potential of beeswax: A comprehensive investigation into its compositional insights, functional attributes, and fuit quality preservation","authors":"Pasham Sahithi-Reddy, Sunpreet Kaur, Parmpal Singh Gill, Sukhjit Kaur Jawandha, Kashish Bajaj","doi":"10.1007/s11694-025-03391-7","DOIUrl":"10.1007/s11694-025-03391-7","url":null,"abstract":"<div><p>The rising demand for sustainable methods to extend the shelf life of perishable goods underscores the importance of edible coatings. Beeswax (BW), a natural substance produced by honeybees, has garnered significant attention in the food industry due to its unique properties and potential as an edible coating for the preservation of fresh fruits. This article explores the chemical composition, physical properties, and environmental advantages of beeswax, with a particular focus on its applications as a coating material. This review delves into the attributes of BW, which form a protective layer capable of modulating metabolic pathways involved in respiration and ethylene biosynthesis. Various underlying mechanisms behind the efficiency of BW-based coatings, with their amorphous solid structure and rich composition of fatty alcohols, are highlighted. Additionally, BW shows promise in addressing key challenges in postharvest handling, such as microbial spoilage and enzymatic browning. Studies showcasing the use of BW in composite biopolymer-based coatings demonstrate enhanced functionality, due to the improvement of viscoelastic properties. The review also explores the application of BW in retaining antioxidants and preserving flavor profiles and sensory attributes by regulating acid metabolism.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6193 - 6206"},"PeriodicalIF":3.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090563","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