Journal of Food Measurement and Characterization最新文献

{"title":"Polysaccharides and proteins based edible coatings for food protection: classification, properties, & public demands (2020–2024)","authors":"Mir Waqas Alam,&nbsp;P. Saravanan,&nbsp;Noorah Saleh Al-Sowayan,&nbsp;Hayfa Habes Almutairi,&nbsp;Pitcheri Rosaiah,&nbsp;Nunna Guru Prakash,&nbsp;Tae Jo Ko","doi":"10.1007/s11694-024-03090-9","DOIUrl":"10.1007/s11694-024-03090-9","url":null,"abstract":"<div><p>The majority of fruits and vegetables have a short shelf life after being harvested, and improper handling during transit and storage can further reduce the quality of the final product. Edible films and coatings, one of the primary methods for preserving food, are thin layers composed of edible ingredients that help keep food fresh while being transported and stored. This review includes a summary of several films/coating materials, such as lipids, polysaccharides (chitosan, flour, cellulose), and proteins (soy, whey, wheat gluten, and gelatin). Composite films/coatings, on the other hand, can compensate for many of the shortcomings of films/coatings manufactured from a single substance. Additionally, a number of preparation techniques for film coatings-including casting, dipping, electrospinning, fluidized-bed, spraying, extrusion and panning-are presented. The use of films and coatings in the future for the preservation of fruits, vegetables, and other food products is also discussed.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1533 - 1556"},"PeriodicalIF":2.9,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and irradiation preservation technology study on fresh wet noodles incorporating lotus rhizome residue","authors":"Ruibing Duan,&nbsp;Zhenfu Huang,&nbsp;Xianqiang Chen,&nbsp;Xiao Cao,&nbsp;Jie Li,&nbsp;Shoulei Yan","doi":"10.1007/s11694-025-03096-x","DOIUrl":"10.1007/s11694-025-03096-x","url":null,"abstract":"<div><p>Under the background of low utilization rates of lotus rhizome residue (LRr) and growing public health awareness, this study aims to develop a high dietary fiber LRr noodles and investigate the impact of different doses of γ-ray radiation on the quality and shelf life of LRr fresh wet noodles. By incorporating an improver (a compound of gluten, konjac powder, and compound phosphate), the optimal formulation for the LRr noodles was determined. Based on sensory evaluation and texture profil analysis, the following optimized formula was obtained by one-factor-at-a-time and response surface experiment: water content at 47%, gluten at 4%, konjac flour at 1.17%, and compound phosphate at 0.29%. The LRr fresh wet noodles, prepared using the optimal formula, were subjected to radiation. The findings revealed that within the range of 2–3 kGy radiation dose, no significant alterations were observed in terms of cooking loss and texture characteristics of the noodles. However, an increase in the radiation dose to 4 and 5 kGy resulted in an elevated cooking loss and adversely affected the texture characteristics. Considering a radiation dose of 3 kGy, the application of this dosage effectively preserves the quality and extends the shelf life of LRr noodles. Specifically, the shelf life of fresh wet noodles can be prolonged from 5 to 9 days when stored at 4 °C. This investigation offers novel raw material alternatives for innovative noodle development and provides fresh insights into radiation preservation techniques for fresh wet noodles.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"2007 - 2018"},"PeriodicalIF":2.9,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of functional coconut water jelly by incorporating anthocyanin microcapsules and its characterization","authors":"Lourembam Monika Devi,&nbsp;Laxmikant S. Badwaik","doi":"10.1007/s11694-024-03089-2","DOIUrl":"10.1007/s11694-024-03089-2","url":null,"abstract":"<div><p>This research work aims for the development of a new food product (jelly) from coconut water by incorporating anthocyanin microcapsules in the jelly matrix which can effectively contribute to the health. Anthocyanin microcapsules was first prepared from black rice bran using gelatin and acacia gum as encapsulating agents at 1:1 ratio. Anthocyanin-rich microcapsules were incorporated in the coconut water jelly with different percentage (0, 1, 2 and 3%). Coconut water jelly was prepared using 60% sugar and 37% coconut water as the major ingredients and 1.8% pectin and 1.2% citric acid as minor ingredients. The developed four jellies were analyzed for their physico-chemical properties, total phenolics and anthocyanin content, antioxidant activity, microbial growth and sensory properties. Among all the jellies prepared, the highest retention of phytocompounds were found with the jelly developed using 3% anthocyanin microcapsule and also provided the highest antioxidant activity. Again, not much significant differences were observed (<i>p</i> ≤ 0.05) for the sensory parameters viz. taste, appearance, aroma and adhesiveness. From the microbial study, it was observed that very less visible moulds detection for all the sample within the storage period of 30 days except for the control sample which showed more visible moulds growth. It can be concluded that the jelly thus developed with loaded anthocyanin showed improved properties as compared to the control sample. The application of microcapsule in the jelly matrix has also shown to be feasible technically, providing the product which is a rich source of stable nutraceutical with addition of natural color and functionality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1981 - 1991"},"PeriodicalIF":2.9,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496923","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":"Comparative assessment of extraction methodologies for hull-less pumpkin seed oil: exploring the functional and nutraceutical potential","authors":"Shivani Kumari,&nbsp;Sonika Sharma,&nbsp;Vikas Kumar,&nbsp;Ajmer Singh Dhatt,&nbsp;Sanjula Sharma,&nbsp;Kiran Grover,&nbsp;Khushdeep Dharni","doi":"10.1007/s11694-025-03099-8","DOIUrl":"10.1007/s11694-025-03099-8","url":null,"abstract":"<div><p>This study investigated oil extraction from PAU <i>Magaz Kaddoo</i>1, India’s first hull-less pumpkin seed variety, using mechanical pressing (MPO), supercritical fluid extraction (SCFEO), and solvent extraction (SEO). Oil recovery varied significantly: SEO yielded higher percentage 47.58 ± 0.42, SCFEO 42.84 ± 0.34, and MPO 32.89 ± 0.78 (<i>p</i> &lt; 0.05). MPO exhibited superior preservation of unsaturated fatty acids (iodine value: 104.99 ± 1.51 gI₂/100g, <i>p</i> &lt; 0.05). SCFEO produced oil with the highest lightness (L*=34.21 ± 0.65) and chroma (C*=8.79 ± 0.14). FTIR analysis revealed unique absorption bands in SCFEO at 1746, 1235, and 723 cm⁻¹. MPO outperformed in preserving nutritional and antioxidant properties, including higher tryptophan content (4.77 ± 0.82), mineral retention (Fe: 1.96 ± 0.07 mg/Kg), and total phenolic content (94.81 ± 0.50 mgGAE/100 g). MPO showed the highest DPPH radical scavenging capacity (56.12 ± 0.02) compared to SCFEO (28.78 ± 0.49) and SEO (33.85 ± 0.41) (<i>p</i> &lt; 0.05). A 90-day shelf-life study revealed MPO maintained lower peroxide values (3.095 meq/kg) and free fatty acid content (3.108) compared to SCFEO and SEO (<i>p</i> &lt; 0.05). While SEO achieved the highest yield, mechanical pressing proved optimal for PAU <i>Magaz Kaddoo</i> 1 oil, offering superior nutritional quality, antioxidant capacity, and oxidative stability. This study highlights the critical influence of extraction methodology on specialty oils from this novel Indian hull-less seed pumpkin variety.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"2052 - 2062"},"PeriodicalIF":2.9,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496924","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":"Preparation, characterization and evaluation of L-theanine - zinc chelate: increasing stability, antioxidant, and antidiabetic activity","authors":"Xiaoya Pan,&nbsp;Hongyue Wang,&nbsp;Keshuang Guo,&nbsp;Tong Zhang,&nbsp;Xinnan Li,&nbsp;Xiangrong Zhang","doi":"10.1007/s11694-025-03104-0","DOIUrl":"10.1007/s11694-025-03104-0","url":null,"abstract":"<div><p>The study aimed to prepare the chelate of L-theanine (LT) with zinc (Zn) and evaluate its stability, antioxidant and antidiabetic activity. The chelation mechanism between Zn²⁺ and LT was investigated by ultraviolet-visible, Fourier transform infrared, scanning electron microscopy/energy dispersive spectrometer and ¹H nuclear magnetic resonance spectroscopy. L-theanine-Zn chelate (LT-Zn) was obtained using LT to Zn citrate in a mass ratio of 3:1 at pH 6 and 70 °C for 180 min with the chelation efficiency of 61.86 ± 1.26%. The results revealed the amino nitrogen atoms and carboxyl oxygen atoms in LT chelated with Zn ions, and the mass of the chelate was confirmed by liquid chromatography with tandem mass spectrometry. Scanning electron microscopy with the element analyzed by energy dispersive spectroscopy showed that the morphology of LT-Zn consisted of irregular granular particles with rough surface. The LT-Zn exhibited higher solubility and improved stability under 100 °C, various pH condition and different concentrations of glucose and NaCl (<i>p</i> &lt; 0.05) than that of sulfate Zn and Zn gluconate. Compared to sulfate Zn and Zn gluconate, the LT-Zn showed better stability during simulated gastrointestinal digestion. The chelate also exhibited antioxidant activity, as well as an inhibitory effect on α-glucosidase and α-amylase. Overall, the study provided a novel approach to prepare Zn nutraceuticals with antioxidant and antidiabetic properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"2126 - 2139"},"PeriodicalIF":2.9,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496882","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":"Dual enzymatic activities of potato patatin: esterase and lipase characterization","authors":"Suhong Li,&nbsp;Zhihan Gai,&nbsp;Yuxuan Tian,&nbsp;Xiaomeng Wang,&nbsp;Jia Guo,&nbsp;Yuyan Zheng,&nbsp;Tuoping Li","doi":"10.1007/s11694-024-03021-8","DOIUrl":"10.1007/s11694-024-03021-8","url":null,"abstract":"<div><p>The purified <i>E.coil</i>-derived patatin is an enzyme with a molecular mass of 40 kDa, it displayed optimal esterase activity (against <i>p</i>-Nitrophenyl acetate, <i>p</i>-NPC₂) at 37 °C and a pH of 9.0 for 25 min. Its enzymatic activity was stable at pH 4.0–9.0 and could retain about 65.8% of its activity at 90 °C for 1 h. The residual activity remained over 80% in 4 weeks’ duration when patatin was freeze-dried or stored in a buffer solution of -80 to 25 °C, the residual activity remained over 80% for 4 weeks. Patatin’s enzymatic hydrolysis ability against <i>p</i>-NPC₂ was enhanced in the presence of K⁺, Mg²⁺, Al³⁺. Most organic solvents had no significant effects on its activity except ethyl acetate. Patatin showed broad specificity to substrates of different carbon chain lengths (C₂-C₁₆), of which the highest was against short carbon chains (C₂-C₄), with the lowest <i>K</i>_<i>m</i> of 1.01 mM and the highest <i>V</i>_<i>max</i> of 49.75 mmol/L·min to <i>p</i>-NPC₂. The patatin also possessed remarkable lipase activity in hydrolyzing oils and high selectivity to animal fats. These results suggested that the recombinant patatin has promising marketable potential in the hydrolysis of important ester or lipid in food, pharmaceutical, biochemical, and biological interests due to its broad substrate specificity and high stability.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"1037 - 1047"},"PeriodicalIF":2.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108559","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":"The effect of Nasunin microcapsules extracted from eggplant peel on physicochemical properties and malondialdehyde content in oily doughnuts","authors":"Ghazale Shayeste,&nbsp;Toktam Mostaghim,&nbsp;Mania Salehifar","doi":"10.1007/s11694-025-03102-2","DOIUrl":"10.1007/s11694-025-03102-2","url":null,"abstract":"<div><p>Frying serves as a critical process in doughnut production, fundamentally affecting their porous texture, flavor, color, and sensory properties. However, the oil content in the product creates significant challenges, particularly due to the risks associated with oxidation. This research investigates the impact of varying concentrations of Nasunin extract derived from eggplant skin (0.1%, 0.15%, 0.2%, and 0.3%) on the formation of malondialdehyde in doughnuts for 1, 7, and 14 days. Observations indicated that doughnuts prepared with higher concentrations of Nasunin exhibited increased moisture content. Furthermore, the acidity levels of the doughnut samples significantly (<i>p</i> &lt; 0.05) decreased with rising Nasunin concentrations. There was no significant variation (<i>p</i> &gt; 0.05) in the fat content, which ranged from 19.36 to 18.80%. Peroxide values were found to decrease with higher Nasunin levels in the doughnut formulation (<i>p</i> &lt; 0.05). The findings revealed that elevated concentrations of Nasunin caused a significant (<i>p</i> &lt; 0.05) difference in the <i>p</i>-anisidine value and totox index of the doughnut samples in comparison to the control. An inverse linear correlation was observed between Nasunin concentration and malondialdehyde levels. A significant difference (<i>p</i> &lt; 0.05) was noted among treatments concerning color changes, which became more pronounced with higher Nasunin concentrations. During 7 days, no significant variations were detected in the sensory properties (flavor, texture, color, aroma, and acceptability) between the control sample and the one containing 0.2% Nasunin. However, On the 14th day, the sample containing 0.2% Nasunin was found to possess the most enhanced sensory attributes and received the highest acceptability, thus being recognized as the superior sample.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"2098 - 2114"},"PeriodicalIF":2.9,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496916","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":"Probiotic characterisation of lactic acid bacteria isolated from pickles and their potential application as presumptive probiotic starter culture in cucumber pickles","authors":"Damla Guney,&nbsp;Miray Gizem Bingöl Başdoğan,&nbsp;Ilkin Sengun","doi":"10.1007/s11694-025-03101-3","DOIUrl":"10.1007/s11694-025-03101-3","url":null,"abstract":"<div><p>This study aimed to isolate lactic acid bacteria (LAB) from traditional pickles, analyse their probiotic properties, identify them and evaluate their potential use in the production of cucumber pickles. The majority of the isolates (65) demonstrated survival at pH 3.0, while only three isolates exhibited this ability at pH 2.0. All isolates were resistant to 0.3% and 1% bile salts and survived at 1.5% (v/v) NaCl. However, the majority of isolates exhibited survival at 10% (v/v) NaCl (73 isolates), phenol (0.4%) (64 isolates), and pepsin (81 isolates) and pancreatin presence (78 isolates). The majority of the isolates demonstrated susceptibility to antibiotics and exhibited antimicrobial activities. Furthermore, some isolates demonstrated limited proteolytic and β-galactosidase activities, with the limited proteolytic activity being particularly beneficial for contributing to positive sensorial properties in this study. Following the evaluation of the probiotic test results, selected isolates were identified as <i>Lactiplantibacillus plantarum, Lactiplantibacillus pentosus</i>, <i>Levilactobacillus brevis</i>, <i>Lentilactobacillus parabuchneri</i> and <i>Pediococcus parvulus</i> based on 16S rRNA sequence analysis. Cucumber pickles were then produced with presumptive probiotics (<i>L. brevis</i> T7, <i>L. parabuchneri</i> T10, <i>L. plantarum</i> T12, and <i>P. parvulus</i> T13) in both single and mixed cell forms, fermented for 15 days and stored at 4 °C for 5 weeks. The results demonstrated that cucumber pickles contained &gt; 6 log CFU/g of presumptive probiotics at the end of fermentation. Sensory analysis results showed that cucumber pickles enriched with presumptive probiotics were acceptable compared to the negative control sample (spontaneously fermented). The findings also highlight the functional potential of the samples, with PS3 offering benefits for lactose-intolerant individuals and PS2 demonstrating antimicrobial activity. It is possible to offer cucumber pickles to consumers as an alternative probiotic product; however, further research is required to ascertain the viability of probiotics over an extended period.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"2077 - 2097"},"PeriodicalIF":2.9,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03101-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection of adulteration of non-transgenic soybean oil with transgenic soybean oil by integrating absorption, scattering with fluorescence spectroscopy","authors":"Xueming He,&nbsp;Meng Wang,&nbsp;Jie You,&nbsp;Haowen Liu,&nbsp;Fei Shen,&nbsp;Liu Wang,&nbsp;Peng Li,&nbsp;Yong Fang","doi":"10.1007/s11694-024-03058-9","DOIUrl":"10.1007/s11694-024-03058-9","url":null,"abstract":"<div><p>In this study, three distinct brands of soybean oils with varying proportions of transgenic and non-transgenic were subjected to analysis. The fluorescence intensity (<i>F</i>) was obtained via a fluorescence spectrophotometer, while the absorption (<i>µ</i>_<i>a</i>) and reduced scattering coefficients (<i>µ’</i>_<i>s</i>) were obtained by through a self-developed double integrating sphere (DIS) system. A quantitative detection method for the adulteration ratio based on fluorescence spectroscopy was proposed which considered the entangling effect of absorption and scattering. The method entails initially conducting principal component analysis (PCA) on the <i>F</i>, <i>µ</i>_<i>a</i> and <i>µ’</i>_<i>s</i> spectra in the range of 350–700 nm, thereby obtaining the first five principal components (PCs) of each kind of spectrum were obtained. Furthermore, the three brands of oil exhibited a discernible clustering tendency when subjected to a three-dimensional PCA mapping approach. The distribution positions of the three spectra in the three plots indicated that they could be considered to complement each other. Following further normalization processing, the PCs were fused and quantitative models were calibrated by using multiple linear regression (MLR), partial least squares regression (PLSR), and support vector regression (SVR). The results indicated that, in comparison to the utilisation of individual spectral characteristics, the fusion of <i>F</i> and <i>µ</i>_<i>a</i> can effectively mitigate the impact of fluorescence internal filtering, thereby improving the prediction accuracy. Furthermore, the combination of <i>F</i>, <i>µ</i>_<i>a</i> and <i>µ’</i>_<i>s</i> can effectively eliminate the interference of scattering on fluorescence, and achieve optimal prediction results. Among them, the MLR model based on <i>F</i>, <i>µ</i>_<i>a</i> and <i>µ’</i>_<i>s</i> could reach the best performance, with determination coefficients of calibration (R²_c) and validation sets (R²_v) reaching 0.959 and 0.947, respectively, while the root mean square error of calibration (RMSEC) and validation sets (RMSEV) were as low as 2.970% and 3.429%, respectively. In comparison, the MLR model based solely on <i>F</i> yielded unsatisfactory results, with R²_c and R²_v were 0.571 and 0.595. It can be concluded that it can greatly improve the accuracy of predicting the adulteration of transgenic in non-transgenic soybean oil by integrating <i>F</i>, <i>µ</i>_<i>a</i> and <i>µ’</i>_<i>s</i> spectroscopy.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"1446 - 1457"},"PeriodicalIF":2.9,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108795","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":"Bilayer bioactive film based on sage seed gum-pea protein isolate/electrospun zein loaded with cumin essential oil: characterization, biodegradability and release study","authors":"Donya Ayazi,&nbsp;Mohsen Zandi,&nbsp;Ali Ganjloo,&nbsp;Nazila Dardmeh","doi":"10.1007/s11694-024-03092-7","DOIUrl":"10.1007/s11694-024-03092-7","url":null,"abstract":"<div><p>The novel bilayer film was developed based on a pea protein isolate (PPI)-sage seed gum (SG) and diverse thickness of Zein-cumin essential oil (CEO) electrospinning fibers layer (0, 15, 30, 45, and 60g/m²). Then the mechanical, structural, barrier, thermal properties, biodegradability, and release behavior of the bilayer active films were evaluated. Increasing the thickness of the Zein-CEO nanofibers significantly improved the tensile strength (TS), elastic modulus, barrier properties against oxygen and water, antimicrobial activity, total phenolic content (TPC), and antioxidant properties (<i>p</i> &lt; 0.05). The PPI-SG/Ze6 remarkably prevented the light transmittance by about 300% higher than the PPI-SG1/Ze0. Adding the Zein-CEO electrospinning nanofibers to the composite film significantly increased the surface hydrophobicity (<i>p</i> &lt; 0.05). Moreover, the percentage of the moisture content (MC), water solubility, and swelling ratio in PPI-SG/Ze6 to the PPI-SG/Ze0 obtained 69.23%, 53.68%, and 55.07%, respectively. The FESEM images exhibited the homogenous and compact structure of the bilayer films, especially in bilayer films containing higher thickness of the nanofiber layer. Besides, the FTIR results confirmed the successful interaction between Zein, CEO, PPI, and SG and the X-ray diffractometer revealed the increase of crystallinity degree in the bilayer films containing higher thickness of the Zein-CEO. According to the DSC curves, adding the thickness of nanofibers, increased the thermal stability and melting temperature of bilayer films, and the CEO release profile represented that the bilayer active films can efficiently control the release of the CEO in different simulant, especially in aqueous simulant. All these findings revealed that developed bilayer biodegradable films would have potential applications in the packaging.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"1482 - 1496"},"PeriodicalIF":2.9,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108670","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}