Journal of Food Measurement and Characterization最新文献

{"title":"Influence of extrusion processing on the structure, physicochemical properties and in vitro digestibility of chickpea starch","authors":"Yingying Liu,&nbsp;Jiaqi Hou,&nbsp;Jifeng Ma,&nbsp;Xusheng Chen,&nbsp;Xiaolong Ji,&nbsp;Yizhe Yan","doi":"10.1007/s11694-026-04621-2","DOIUrl":"10.1007/s11694-026-04621-2","url":null,"abstract":"<div><p>This study aims to elucidate the effects of temperature-dependent extrusion processing on the structural, physicochemical, and digestibility properties of chickpea starch (CS). The results indicate that as the extrusion temperature increases, the apparent amylose content of CS rises from 16.7% to 23.45%. Analytical techniques including differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and Raman spectroscopy consistently demonstrate that higher extrusion temperatures lead to a reduction in gelatinization enthalpy and a disruption of the crystalline structure. Both the relative crystallinity (RC) and the R_1047/1022 ratio exhibit a downward trend, suggesting that during the extrusion process, both the long-range and short-range ordered structures of the chickpea starch are compromised. Nevertheless, rheological analysis reveals that all samples exhibit a tan <i>δ</i> &lt; 0.1, indicating that the modified samples retaine a robust and stable strong-gel network structure. In vitro digestibility experiments demonstrate that as the temperature increases, the content of resistant starch (RS) gradually rises while the content of rapidly digestible starch (RDS) correspondingly decreases, thereby exerting an inhibitory effect on the digestion process of the chickpea starch. Consequently, this study could provide valuable theoretical insights for the development and utilization of extruded legume starches.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15208 - 15220"},"PeriodicalIF":3.6,"publicationDate":"2026-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871824","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":"Jujube fruit and its polysaccharides (JPs) as functional ingredients for food and nutrition","authors":"Kamalakkannan Gomathy,&nbsp;Khushbu Sharma,&nbsp;Kotha Hridhay Keerthana,&nbsp;Thiraviam Vanitha","doi":"10.1007/s11694-026-04708-w","DOIUrl":"10.1007/s11694-026-04708-w","url":null,"abstract":"<div><p>Jujube fruit has been consumed since ancient times in both dried and fresh forms because of its substantial nutritional value. Also, it is indicated in traditional Chinese medicine as a cure for several diseases, particularly for neural health. Some of the most crucial biologically active compounds in the fruit that enhance its therapeutic effects are triterpenic acids, polysaccharides, flavonoids, and phenolic compounds. Among these, jujube polysaccharides (JPs) have attracted considerable attention for their potential health benefits, including antioxidant, immune-modulating, anti-inflammatory, and prebiotic effects [1, 2], as well as their use as functional ingredients. Jujube polysaccharides act as electron donors and contribute to free radical scavenging [3]. The gums and mucilaginous polysaccharides in jujube have displayed superior oil-absorption capacity compared to xanthan gum and guar gum [4] and show strong binding properties suitable for oral drug delivery systems. Pectin fractions in particular consist mostly of water-soluble, high-molecular-weight pectin, which exhibits promising properties such as being a binding agent, thickener, and emulsifier. It has found wide application in foods. This review underscores the significance of jujube polysaccharides in food applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14968 - 14983"},"PeriodicalIF":3.6,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871819","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":"Advanced chromatographic techniques for the characterization of pigmented cereals: a comprehensive review","authors":"Harmanpreet Meehnian,&nbsp;Jatinder Singh Randhawa,&nbsp;Sarvesh Rustagi,&nbsp; Anjali","doi":"10.1007/s11694-026-04702-2","DOIUrl":"10.1007/s11694-026-04702-2","url":null,"abstract":"<div><p>Pigmented cereals are rich in natural pigments that provide distinctive colors and nutritional benefits. These pigments, categorized as carotenoids, anthocyanins and chlorophyll include colors like black, green, purple, yellow and pink. Anthocyanins, which give cereals color and health benefits, are among the most prevalent forms of pigments. The composition of anthocyanins varies among cereals. Varieties such as red rice, black rice, purple maize, and pigmented barley are especially high in bioactive compounds, including antioxidants, phenolic compounds and flavonoids. Due to their anti-cancer, anti-aging and antioxidant properties, these pigments are associated with various health benefits, including chronic disease prevention. Ultrasonication, pulsed electric fields (PEF), microwave-aided extraction (MAE), accelerated solvent extraction (ASE) and conventional solvent extraction (CSE) are some of the most often used methods for extracting pigments from the cereals. Chromatographic methods are employed to characterize these pigments. Chromatographic techniques are essential for analysis as they allow for the separation, identification, and quantification of pigments. These methods also facilitate a thorough characterization of important analytical properties, including compound profiling, structural elucidation, purity assessment, stability, and the degradation behavior of bioactive compounds. This review presents an overview of chromatographic techniques for characterizing pigmented cereals, focusing on principles, pigment extraction methods, detection systems, and applications of thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), and supercritical fluid chromatography (SFC). It highlights recent advances and emphasizes the need for standardized, safe, and long-term analytical strategies to support future research and industrial applications.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14899 - 14915"},"PeriodicalIF":3.6,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871764","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":"Advancement in legume processing: exploring germination and fermentation techniques for enhanced nutritional and functional properties","authors":"Muhammad Bilal,&nbsp;Zain Ul Abideen,&nbsp; Abdullah,&nbsp;Peter Ankutse,&nbsp;Dur-e-Shahwar Sattar,&nbsp;Mohamed Fawzy Ramadan","doi":"10.1007/s11694-026-04704-0","DOIUrl":"10.1007/s11694-026-04704-0","url":null,"abstract":"<div><p>Legumes are increasingly recognized as sustainable, nutrient-dense plant protein sources that can support global food security and the transition toward plant-based diets. However, the nutritional value of legumes is often constrained by anti-nutritional factors, including phytic acid, tannins, lectins, protease inhibitors, and indigestible oligosaccharides, which reduce nutrient bioavailability and digestibility. Among the available processing strategies, germination and fermentation have emerged as effective biotechnological approaches for improving the nutritional, functional, and health-promoting properties of legumes. This review critically evaluates recent advances in germination and fermentation technologies and compares their effects on nutrient composition, protein quality, digestibility, bioactive compounds, functional properties, and the reduction of anti-nutritional factors. Germination activates endogenous enzymes that promote the degradation of storage macromolecules, enhance amino acid availability, increase antioxidant compounds, and improve mineral bioaccessibility. Fermentation further modifies the legume matrix through microbial metabolism, resulting in enhanced protein digestibility, generation of bioactive peptides, improved sensory characteristics, and modulation of gut microbiota-associated health benefits. While germination offers a simple, low-cost, and environmentally sustainable approach, fermentation generally provides broader functional and physiological benefits, although it requires greater process control and economic investment. Current evidence indicates that legume genotype, processing conditions, and microbial cultures employed strongly influence the effectiveness of both processes. Despite substantial progress, challenges remain regarding process standardization, industrial scalability, product stability, and the limited availability of human clinical evidence. Overall, this review highlights germination and fermentation as complementary technologies for developing nutritionally enhanced legume-based foods and provides future perspectives for optimizing their application in sustainable food systems.</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":"20 8","pages":"14943 - 14967"},"PeriodicalIF":3.6,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871765","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":"Effect of pectin–alginate composite coating enriched with guava leaf extract on quality and shelf life of fresh-cut wax apples during refrigerated storage","authors":"Doan Nhu Khue,&nbsp;Le Nhat Tam,&nbsp;Nguyen Thi Huong,&nbsp;Pham Minh Tuan","doi":"10.1007/s11694-026-04559-5","DOIUrl":"10.1007/s11694-026-04559-5","url":null,"abstract":"<div><p>This study evaluated edible coatings incorporating aqueous guava leaf extract (GLE) to extend the shelf life of fresh-cut wax apple (<i>Syzygium samarangense</i>) during refrigerated storage. The study was conducted in two stages: (i) screening of the coating matrix (alginate, pectin, and alginate–pectin) and (ii) assessment of different GLE concentrations (0–3%, v/v) to identify the most effective formulation. Coated samples were stored at 8 °C for 18 days and evaluated for physicochemical stability, antioxidant-related properties, physical quality, microbial safety, and sensory attributes. Among the tested matrices, the alginate–pectin composite coating exhibited improved performance, as evidenced by significantly lower weight loss (<i>p</i> &lt; 0.05), better sensory retention during mid-storage (days 9–12), and enhanced moisture barrier properties compared with single-polymer coatings. In addition, incorporation of 1% GLE resulted in the most favorable preservation effects among the evaluated concentrations. This formulation effectively delayed quality deterioration, maintained antioxidant capacity, inhibited microbial growth, and preserved sensory acceptability. Based on an integrated quality assessment, the shelf life of fresh-cut wax apple coated with alginate–pectin supplemented with 1% GLE was extended to 15 days, representing a 6-day increase compared with the uncoated control. The findings indicate that alginate–pectin composite coatings enriched with aqueous guava leaf extract applied without prior concentration represent a practical and effective approach to delay quality deterioration and extend the shelf life of fresh-cut fruits under refrigerated conditions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15034 - 15045"},"PeriodicalIF":3.6,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871696","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":"Dynamic changes in chemical composition and aroma profile of sweet potato leaf tea during fermentation with Eurotium cristatum","authors":"Xin Li, Yuxin Han, Yi-Xiang Wang, Wenchao Liu, Xu Duan, Guangyue Ren, 易军鹏","doi":"10.1007/s11694-026-04677-0","DOIUrl":"https://doi.org/10.1007/s11694-026-04677-0","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672127","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":"PAW-CS treatment delays browning in fresh-cut Cistanche deserticola by inhibiting enzyme activity and regulating secondary metabolism","authors":"Mengpei Liu,&nbsp;Wanrui Li,&nbsp;Chenyang Wu,&nbsp;Jiale Wang,&nbsp;Tianzhong Wu,&nbsp;Liyan Liu","doi":"10.1007/s11694-026-04588-0","DOIUrl":"10.1007/s11694-026-04588-0","url":null,"abstract":"<div><p><i>Cistanche deserticola</i>, a food-medicine dual-use plant with anti-aging, antioxidant, and hepatoprotective properties, exhibits susceptibility to browning during the storage of its fresh-cut products, leading to deterioration in quality. To enhance the storage stability, this study investigated the effect of plasma-activated water combined with a color-preserving solution (PAW-CS) treatment on the storage quality of fresh-cut <i>C. deserticola</i>. The results indicated that compared with the control group (CK), PAW-CS treatment effectively slowed the decline in firmness and soluble solids content, enhanced the activity of superoxide dismutase (SOD) and catalase (CAT), and mitigated oxidative stress associated with H₂O₂ accumulation. Simultaneously, it suppressed the activity of browning-related enzymes, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD), and slowed the degradation of vitamin C (V_C), total phenols, and flavonoids. These synergistic effects collectively delayed the browning process of fresh-cut <i>C. deserticola</i>. Metabolomics analysis further revealed that PAW-CS might maintain nutritional value and storage quality of <i>C. deserticola</i> by regulating secondary metabolic pathways such as tricarboxylic acid (TCA) cycle, amino acid metabolism, phenylalanine metabolism, and flavonoid biosynthesis. These findings provide new insights into the complex mechanisms underlying PAW-CS-mediated browning inhibition and highlight its potential application in preserving the quality of fresh-cut fruit and vegetables.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15092 - 15107"},"PeriodicalIF":3.6,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871738","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 chitosan coatings enriched with Ocimum basilicum leaf extract for the refrigerated preservation of beef burgers","authors":"Ahmed A. E. Badawy,&nbsp;Yahya Saud Hamed,&nbsp;Gehad S. S. Eldeeb,&nbsp;Hassan A. H. Shehata,&nbsp;Sayed M. Mokhtar,&nbsp;Kai Yang","doi":"10.1007/s11694-026-04636-9","DOIUrl":"10.1007/s11694-026-04636-9","url":null,"abstract":"<div><p>This study evaluated the effectiveness of a chitosan-based edible coating infused with basil leaf extract at concentrations of 0.5%, 1.0%, and 1.5% in preserving beef burgers refrigerated at 4 °C for 15 days. The findings indicated that the coating markedly enhanced the physicochemical, microbiological, and sensory attributes of the burgers compared with the uncoated sample. At the conclusion of storage, the burger treated with 1.5% BLE demonstrated superior color stability, with evaluated <i>L</i>^<i>*</i>, <i>a</i>^<i>*</i>, and <i>b</i>^<i>*</i> values that were lower than those of the control, indicating diminished discoloration. The interaction of BLE enhanced the total phenolic content in a concentration-dependent manner, achieving 64.89 mg GAE/100 g in the 1.5% BLE sample, compared to 37.16 mg GAE/100 g in the control sample. The increase in antioxidant activity, evidenced by a greater DPPH radical scavenging activity of 24.24% in coated samples compared to the control (9.05%). Furthermore, the coating significantly reduced lipid oxidation, as evidenced by lower TBARS and peroxidase values in BLE-treated burgers. The coating’s antibacterial action was also apparent. The 1.5% BLE treatment markedly reduced the total mesophilic and psychrophilic bacterial populations and completely suppressed yeast and mould proliferation during storage. Sensory studies show that the BLE-coated burger maintained superior overall acceptability throughout storage, whereas control samples became unpalatable after 9 days. Chitosan coating augmented with BLE significantly improved oxidative stability, microbiological safety, and sensory quality, consequently prolonging the shelf life of refrigerated beef burger.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15308 - 15320"},"PeriodicalIF":3.6,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871737","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":"Comparison of physicochemical properties, structural characterization, and in vitro digestive activity of three types of polysaccharide-iron(III) complexes","authors":"Huan Gao, Yi Cao, Yakun Shan, Yi Yang, Yudi Song, Yanbo Hu","doi":"10.1007/s11694-026-04682-3","DOIUrl":"https://doi.org/10.1007/s11694-026-04682-3","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672123","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":"Training-free few-shot strawberry appearance quality recognition via structural re-parameterization and adaptive subspace learning","authors":"Xuchen Li,&nbsp;Lili Mu,&nbsp;Zhaona Wang","doi":"10.1007/s11694-026-04617-y","DOIUrl":"10.1007/s11694-026-04617-y","url":null,"abstract":"<div><p>Strawberry appearance quality recognition is essential for automated harvesting and postharvest sorting. However, in practical agricultural environments, collecting large-scale annotated datasets is labor-intensive and expensive, while real-world deployment additionally requires lightweight models capable of efficient inference on resource-constrained devices. Conventional supervised deep networks, which rely heavily on abundant labeled data and computationally intensive architectures, therefore face substantial limitations in practical applications. To address these challenges, we propose a training-free re-parameterized few-shot (FS) strawberry appearance quality recognition network (RFSAQR-Net) for data-scarce and deployment-constrained scenarios. Specifically, a structural re-parameterization strategy is adopted, which leverages multi-branch convolutions during pretraining to enrich feature representation, while converting them into a single convolution for inference without additional computational overhead. Furthermore, an adaptive subspace-based FS classifier is introduced to model each class as a low-dimensional linear subspace, enabling robust recognition by effectively capturing intra-class variability under few labeled samples. Extensive experiments are conducted on both the StrawQ-4 strawberry quality grading dataset and the StrawDISE-7 strawberry disease dataset under multiple FS settings. Experimental results demonstrate that RFSAQR-Net achieves competitive or superior performance compared with representative baselines across most FS settings, while also demonstrating strong generalization capability toward unseen strawberry disease classes. In addition, RFSAQR-Net demonstrates favorable efficiency and deployment potential for practical agricultural applications. Overall, RFSAQR-Net provides an annotation-efficient, training-free, and practically deployable solution for intelligent fruit grading and disease recognition in real-world agricultural environments.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14743 - 14757"},"PeriodicalIF":3.6,"publicationDate":"2026-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871680","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}