Journal of Food Measurement and Characterization最新文献

{"title":"Chayote-finger millet enriched extruded RTE snacks: Quality evaluation and process optimization","authors":"Bhawna Sahu,&nbsp;Sujata Jena,&nbsp;Said Prashant Pandharinath","doi":"10.1007/s11694-025-03162-4","DOIUrl":"10.1007/s11694-025-03162-4","url":null,"abstract":"<div><p>The present study aims to develop extruded ready-to-eat (RTE) snacks using underutilized finger millet flour, chayote pulp and corn flour with the help of co-rotating twin screw extruder. The effect of process parameters like barrel temperature (110 °C, 120 °C and 130 °C), screw speed (250, 275 and 300 rpm), feed moisture content (18%, 20% and 22% wet basis) and millet flour percent (20%, 25% and 30%) on physical properties (bulk density, expansion ratio, hardness), functional properties (water absorption index, water solubility index and oil absorption capacity) and sensory evaluation were analyzed and optimized using desirability function based numerical optimization. The desired extrudate found at optimum barrel temperature of 120 °C, screw speed of 284 rpm, feed moisture content of 22% wb and millet flour percent of 20% showed bulk density of 0.149 g/cm³, expansion ratio of 1.94, water absorption index of 7.73 g/g, water solubility index of 6.164/100 g and oil absorption capacity of 2.46/100 g. All process parameters were significant at p &lt; 0.05. Extrudates contain about 73.3% more protein, 38.5% more fibre and 33% less fat compared to pure corn extrudates. The optimized blend composition for development of best quality chayote – finger millet enriched extruded RTE snack was at millet flour: 20%, chayote pulp: 10% and corn flour: 70%. Overall acceptability of the optimized extruded snacks was 7.87 as observed form sensory evaluation. The findings of the study may be helpful for developing healthier and more nutrient-rich snacks using millet and chayote.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 5","pages":"3075 - 3086"},"PeriodicalIF":2.9,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845815","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":"Optimization of ultrasound mediated extraction of perilla protein isolate: study of ultrasonication effect on amino acid profile and functional characteristics","authors":"Tanu Singh,&nbsp;Rajendra Awasthi,&nbsp;Pramod K. Prabhakar,&nbsp;Mitali Madhumita","doi":"10.1007/s11694-025-03132-w","DOIUrl":"10.1007/s11694-025-03132-w","url":null,"abstract":"<div><p>The optimum protein recovery from an economical plant source with better purity and enhanced functionality is a significant concern for the food industry. This study aimed to intensify and optimize extraction conditions for perilla protein isolate (PPI) using a central composite design and to examine the effect of temperature, ultrasonic power, and time on protein content of perilla seed meal extract. We analyzed the functional, physicochemical, and structural properties of the optimized ultrasonic-treated PPI. The optimal conditions of ultrasonic power (55W), extraction time (10 min), and extraction temperature (55 °C) resulted in a maximum protein yield of 67.44%, primarily consisting of amino acids such as glycine (26.196 mg), aspartic acid (21.945 mg), glutamic acid (39.511 mg), and arginine (26.166 mg). Amides I, II, and III peaks in the FTIR spectrum confirmed the presence of protein. Ultrasonic treatment resulted in an 18-fold reduction in particle size. The SEM study revealed a smooth surface of isolated protein particles with a fibrous network. The molecular weight and crystalline regions remain unaltered. Ultrasonic treatment significantly enhanced the emulsifying capacity, solubility, foaming, and oil/water holding capacity of ultrasound-treated PPI, effectively doubling its performance. This study offers important insights into the application of ultrasonication for enhancing the stability of PPI, thereby promoting its role as an active stabilizer in food products.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2574 - 2594"},"PeriodicalIF":2.9,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707010","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":"Potential use of the ATR-FTIR spectroscopy as an almond cultivar recognition tool: impact of sample and spectral pre-treatments","authors":"Sandra Lamas,&nbsp;Nuno Rodrigues,&nbsp;Arantzazu Santamaria-Echart,&nbsp;Igor Palu,&nbsp;Jocyla R. Manhique,&nbsp;Baudilio Herrero,&nbsp;Isabel López-Cortés,&nbsp;José Alberto Pereira,&nbsp;António M. Peres","doi":"10.1007/s11694-025-03133-9","DOIUrl":"10.1007/s11694-025-03133-9","url":null,"abstract":"<div><p>Three almond cultivars (Lauranne, Marinada, and Vairo) were studied, considering morphological parameters that showed statistical cultivar-dependence but not enabled accurate cultivar recognition. Alternatively, attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) was applied to whole endocarp, kernel, and ground almonds. Both transmittance spectra and respective derivatives (3400–2800 and 1900–600 cm⁻¹) of the three matrices were used to establish multivariate linear discriminant models, based on subsets of selected wavenumbers (6–33), allowing 90.5–99.7% of correct cultivar classification for repeated K-fold cross-validation. Ground almonds yielded the best results regardless of spectrum pre-treatment. While epicarp analysis offers less invasiveness, the use of raw transmittance spectra of ground almonds resulted into the most practical approach due to the need of fewer independent variables (less complex models), proving effective for cultivar identification via ATR-FTIR -chemometric tools. Overall, the findings point out that ATR-FTIR is a reliable tool for almond cultivar traceability.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2595 - 2610"},"PeriodicalIF":2.9,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03133-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707009","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":"AOD-Net: a lightweight real-time fruit detection algorithm for agricultural automation","authors":"Juntao Tong","doi":"10.1007/s11694-025-03149-1","DOIUrl":"10.1007/s11694-025-03149-1","url":null,"abstract":"<div><p>Fruit defect classification and quality visual inspection are crucial for automated harvesting in agriculture. To address the issues of large model parameters, low target recognition accuracy, and interference from background noise in existing detection models, we proposed a novel fruit detection algorithm, AOD-Net, which integrated Polarized self-attention (PSA) mechanism and a new lightweight structure, Cross-Stage Partial Convolution (CSPC). By adding the PSA module at the end of the backbone network, AOD-Net establishes mutual dependencies between feature channels, reducing background noise and improving the network’s ability to extract and recognize subtle target features, thus enhancing target localization accuracy. The CSPC structure, inspired by Dual-Conv and Partial-Conv, replaces certain convolutional layers, significantly reducing model parameters and accelerating detection speed while maintaining accuracy to meet real-time requirements. The Receptive-Field Attention Convolution module is incorporated into the neck network to enhance feature learning, improve feature extraction accuracy, and address parameter sharing issues, thus improving model generalization. Additionally, the Dysample upsampling operator replaces the traditional nearest-neighbor interpolation to reduce computational parameters while improving feature fusion for different fruit types, thereby enhancing detection accuracy and robustness. Experimental results on the publicly available FruitNet dataset showed that AOD-Net achieved a mAP of 93.55%, with improvements of 1.30%, 1.96%, and 3.95% in Precision, Recall, and mAP, respectively, compared to the standard YOLOv5s. The model’s memory usage decreased by 8.97%, and the computational cost was reduced from 16.0 GFLOPs to 11.3 GFLOPs, verifying the effectiveness of the proposed algorithm. AOD-Net strikes an excellent balance between speed and accuracy, making it an efficient and practical fruit detection method.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2818 - 2830"},"PeriodicalIF":2.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706971","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":"Insoluble dietary fiber and microparticle formation from olive pomace: effects on emulsification and interfacial behavior in Pickering emulsions","authors":"Duygu Aslan Türker,&nbsp;Elif Meltem Işçimen","doi":"10.1007/s11694-025-03139-3","DOIUrl":"10.1007/s11694-025-03139-3","url":null,"abstract":"<div><p>In this study, we systematically produced particles and insoluble dietary fibers (IDFs) with varying particle sizes from olive pomace, a by-product of olive oil manufacturing, and conducted an extensive characterization of their physicochemical, technological, and structural properties. These materials were then utilized in the formulation of Pickering emulsions, facilitating an investigation into the correlation between particle characteristics and emulsion stability. Emulsions formulated with IDFs exhibited ζ potential values exceeding − 20 mV and displayed minimal fluctuations in particle size. The lowest interfacial tension, indicative of maximal adsorption at the oil–water interface, was observed in olive pomace fiber (OPF) (37.01 mN/m at 10 s). With time, the interfacial tension of all emulsions decreased, suggesting continuous particle adsorption at the oil–water interface. Additionally, Pickering emulsions stabilized by IDFs demonstrated significantly higher θ values, highlighting their superior emulsification efficacy in enhancing Pickering emulsion stability. This investigation lays the groundwork for the development of stable Pickering emulsions utilizing olive pomace, a by-product of olive oil production, and for the comprehensive utilization of olive oil waste. Overall, these findings suggest that the incorporation of olive pomace IDFs holds substantial promise in enhancing the stability of Pickering emulsions.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2684 - 2699"},"PeriodicalIF":2.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03139-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143706970","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":"Optimization of the extrusion process from physical, physicochemical, and antioxidant characterization of high-fiber breakfast cereals produced with bran and winter squash (Cucurbita moschata D.)","authors":"Carlos Iván Delgado-Nieblas,&nbsp;Xóchitl Ariadna Ruiz-Armenta,&nbsp;Milton Francisco Armenta-Cota,&nbsp;Milagros Eduviges López-Camacho,&nbsp;Ernesto Aguilar-Palazuelos,&nbsp;Abraham Calderón-Castro,&nbsp;Perla Rosa Fitch-Vargas,&nbsp;Irma Leticia Camacho-Hernández,&nbsp;José de Jesús Zazueta-Morales","doi":"10.1007/s11694-025-03144-6","DOIUrl":"10.1007/s11694-025-03144-6","url":null,"abstract":"<div><p>High-fiber breakfast cereals (HFBC) are highly produced, and adding squash is proposed to enhance their nutritional and nutraceutical composition. This study aimed to optimize the extrusion process from the physical, physicochemical, and antioxidant properties of HFBC, evaluating the effect of barrel temperature (BT, 90–120 °C), screw rotational speed (SRS, 110–210 rpm), and squash content (SC, 4–20%). Bulk density and breaking stress increased with high SC and low BT and SRS. The water solubility index decreased with low SC across all BT and SRS ranges. Total color difference decreased at low SC and high SRS. Total phenolic compounds and antioxidant activity (inhibition of low-density lipoproteins oxidation) increased at low BT and high SC. The optimal extrusion conditions were BT 90 °C, SRS 209.99 rpm, and SC 5.35%, and the HFBC obtained in these conditions presented adequate dietary fiber levels and sensory properties. The HFBC exhibited acceptable physical, physicochemical, and antioxidant properties, presenting adequate levels of phenolic compounds and fiber provided mainly by SC.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2750 - 2764"},"PeriodicalIF":2.9,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707002","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":"Chemical characterization, anticancer, antioxidant and anti-obesity activities with molecular docking studies of Pleurotus ostreatus biomass exposed to moist heat","authors":"Naif K. Binsaleh,&nbsp;Abdulrahman S. Bazaid,&nbsp;Heba Barnawi,&nbsp;Bandar Alharbi,&nbsp;Ahmed Alsolami,&nbsp;Albatool Y. Babsail,&nbsp;Samy Selim,&nbsp;Tarek M. Abdelghany,&nbsp;Reham M. Elbaz,&nbsp;Husam Qanash","doi":"10.1007/s11694-025-03125-9","DOIUrl":"10.1007/s11694-025-03125-9","url":null,"abstract":"<div><p>Changes in the pharmacological properties of natural products may depend on the cooking processes; therefore, <i>Pleurotus ostreatus</i> was immediately subjected to moist heat cooking. Molecular characterization identified <i>P. ostreatus</i> with accession number PQ429007. High-performance liquid chromatography (HPLC) revealed that the extract of uncooked <i>P. ostreatus</i> (ECPS) contained high concentrations of catechin (75,556.07 µg/g), gallic acid (66,183.14 µg/g), naringenin (50,021.85 µg/g), hesperetin (22.78 µg/g), and quercetin (68.54 µg/g). In contrast, the concentrations in the extract of cooked <i>P. ostreatus</i> (EUCPS) decreased to 52,212.40, 51,212.19, 34,238.17, 2.67, 27.67, 16,598.19, and 9778.36 µg/g, respectively. ECPS demonstrated greater efficacy than EUCPS when tested on normal WI38 cells, HeLa, and PC3 cancer cells. Both extracts showed low toxicity to normal WI38 cells, with IC₅₀ values of 193.42 ± 1.54 µg/mL for ECPS and 187.69 ± 2.81 µg/mL for EUCPS. In comparison, IC₅₀ values for PC3 cells were 107.4 ± 2.57 µg/mL for ECPS and 143.91 ± 1.7 µg/mL for EUCPS, while HeLa cells showed IC₅₀ values of 109.71 ± 0.22 µg/mL for ECPS and 154.17 ± 1.93 µg/mL for EUCPS. Both ECPS and EUCPS exhibited antioxidant activity, with IC₅₀ values of 16.17 µg/mL and 49.31 µg/mL, respectively. The anti-obesity activity provides IC₅₀ values of 25.84 µg/mL for ECPS, 37.13 µg/mL for EUCPS, and 6.93 µg/mL for orlistat. Molecular docking studies demonstrated strong binding affinities with catechin exhibiting scores of − 6.3204 and − 6.20723 kcal/mol against PC3 PDB ID: 2Q7L and 3PE6, respectively. Gallic acid displayed binding scores of − 5.27521 and − 4.81822 kcal/mol, respectively.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2476 - 2495"},"PeriodicalIF":2.9,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03125-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707079","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":"Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba","authors":"Gamze Nil Yazici,&nbsp;Tansu Taspinar,&nbsp;Hülya Binokay,&nbsp;Erdal Agcam,&nbsp;Bilal Agirman,&nbsp;Mehmet Sertac Ozer","doi":"10.1007/s11694-025-03131-x","DOIUrl":"10.1007/s11694-025-03131-x","url":null,"abstract":"<div><p>In the present study, physicochemical features and staling characteristics of fully egg-replaced gluten-free cakes with aquafaba derived from four different pulses, as kidney beans, chickpeas, haricot beans, and black-eyed peas, during two-week storage were elucidated. In this context, the <i>a</i>_<i>w</i>, moisture content, and DPPH* (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity were decreased in all eggless gluten-free (ESGF) cakes throughout storage. The 5-hydroxymethylfurfural (HMF) and furfural contents in ESGF cakes ranged between 218.12 to 248.84 µg/kg and 97.0 to.28 µg/kg, respectively on the first day of storage. According to the volatile compounds, the predominated volatile group was acids in all ESGF cakes followed by aldehydes and alcohols on the 1st day of storage. Using aquafaba in gluten-free cakes accelerated the starch staling process, regarding staling kinetic parameters fitted to the <i>Avrami</i> model (<i>n</i> = 1). The consumption of control cake made with whole-eggs was not recommended after 7 days of storage at room temperature due to microbiological safety concerns whereas ESGF cakes could be consumed after 14 days of storage.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2557 - 2573"},"PeriodicalIF":2.9,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03131-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707080","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":"Eco-friendly, antibacterial, antioxidant, ultraviolet blocking sodium alginate-gelatin films loaded with clove essential oil for food packaging","authors":"Sonali Upadhye,&nbsp;Shahabaj S. Mujawar,&nbsp;Shivaji B. Kashte","doi":"10.1007/s11694-025-03148-2","DOIUrl":"10.1007/s11694-025-03148-2","url":null,"abstract":"<div><p>This study aims to develop an eco-friendly active packaging film to preserve perishable food. The film was prepared using natural polymers like sodium alginate and gelatin. Further, Clove oil was added to these films to improve their antioxidant and antimicrobial properties. The films’ transmission was low, i.e., ~ 18.79% in 315–400 nm, lower, i.e., 14.41% in the UV region of 200–400 nm, and lowest, i.e., 12.21% in 200–280 nm with a band gap of ~ 3.52 eV, showing the effectiveness of films in shielding UV light. The films were hydrophilic and showed a low water vapor transmission rate. The packaging films showed thermal stability and reduced swelling. Freeze-thaw and high-temperature annealing significantly improved the film’s mechanical properties (Y = 10.39 MPa and σ = 23.37 MPa). The Chorioallantoic Membrane (CAM) assay in the chick model showed the films’ biocompatibility. After 28 days, the films were completely biodegradable in soil, providing a sustainable solution for food packaging. Active packaging film showed significant antibacterial properties against Gram-positive <i>S. aureus</i> (colony-forming unit (CFU) reduced from 92 ± 4.2 to 3 ± 0.2, i.e., 96.74 ± 5.13% inhibition) and Gram-negative E. coli (colony-forming unit reduced from 106 ± 6 to 95 ± 4.11, i.e., 96.13 ± 3.41%). These films showed significant antioxidant activity and effectively delayed the decay of bananas (<i>Musa acuminata</i>), making them a promising solution for food packaging with excellent UV blocking, antimicrobial, and antioxidant properties.</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 4","pages":"2803 - 2817"},"PeriodicalIF":2.9,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03148-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707141","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":"The effect of in vitro simulated digestion on peptide release of Torreya grandis meal proteins and bioactivity assessment of the hydrolysates","authors":"Shiqing Song,&nbsp;Yuying Wu,&nbsp;Huatian Wang,&nbsp;Kun Xie,&nbsp;Hao Liu,&nbsp;Min Sun,&nbsp;Li Shao,&nbsp;Heng Yue,&nbsp;Tao Feng,&nbsp;Lingyun Yao","doi":"10.1007/s11694-025-03146-4","DOIUrl":"10.1007/s11694-025-03146-4","url":null,"abstract":"<div><p>The <i>Torreya grandis</i> meal (TGM) is a protein-rich by-product during the seed oil manufacturing process. In this study, the <i>T. grandis</i> meal protein (TGMP) was extracted from the defatted TGM by alkali extraction and isoelectric point precipitation, and the effect of in vitro digestion on peptide release of the TGMP was evaluated using static digestion model. The TGMP was composed of 17 amino acids with the molecular weight was major located at 35 kDa by SDS-PAGE. Under simulated digestion, the variation in peptide content, amino acid composition, and molecular weight distribution of the hydrolyzed TGMP were determined. The degree of hydrolysis (DH) of TGMP was revealed to be 16.52% after 120 min of gastric digestion and 18.85% after 270 min of gastrointestinal digestion, indicating that the simulated digestion is insufficient to hydrolyze the TGMP thoroughly. Meanwhile, the bioactivity assessment suggested that the antioxidant and anti-tyrosinase activity of the TGMP was significantly enhanced after simulated digestion. The obtained results would provide valuable information on the digestive characteristics of TGMP in the gastrointestinal tract, and would also help to develop functional peptides from the <i>T. grandis</i> meal.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2777 - 2790"},"PeriodicalIF":2.9,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707073","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}