Journal of Food Measurement and Characterization最新文献_第7页

Industrial application of sesame by-product: optimization of incorporation ratio into halva using response surface methodology 芝麻副产品的工业应用：利用响应面方法优化哈拉瓦的加入比例

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-02 DOI: 10.1007/s11694-024-02951-7

Yakouta Khaldi, Leila Tounsi, Mohamed Amine Balti, Firas Chaker, Nabil Kechaou

{"title":"Industrial application of sesame by-product: optimization of incorporation ratio into halva using response surface methodology","authors":"Yakouta Khaldi, Leila Tounsi, Mohamed Amine Balti, Firas Chaker, Nabil Kechaou","doi":"10.1007/s11694-024-02951-7","DOIUrl":"10.1007/s11694-024-02951-7","url":null,"abstract":"<div><p>The industrial waste from sesame paste production (sesame seeds coat) is a valuable source of dietary fiber that could be used as a functional food ingredient. However, its high water activity (~ 0.98) makes it susceptible to microbiological contamination and rapid spoilage. This study addresses this issue by proposing microwave drying of the wet sesame by-product to reduce its water activity, followed by incorporating the dried sesame biomass into halva formulation to create a value-added product. Response surface methodology (RSM) was used to optimize the amount of sesame biomass and emulsifier in the formulation and quadratic models were developed for ten responses (stability, whitening index, taste, smell, color, ease of cutting, mouthfeel, friability, oiliness, and overall acceptance). The optimization results suggested incorporating 1% dried sesame coat and 3% emulsifier per kilogram of sesame paste, based on the evaluation of emulsion stability, texture, color, and sensory properties. Compared to the negative control without any additives (sample 1), this optimal formulation (sample 8) improved emulsion stability from 1.44 to 0.55% and hardness from 5.65 N to 68.93 N. Compared to the positive control with only emulsifier (sample 3), the addition of dried sesame coat and emulsifier had no significant effect on sensory properties, while enhancing nutritional value by increasing fiber content. Therefore, we recommend determining the fiber content of halva as further analyses to ensure that our product truly deserves the label “halva enriched with sesame fibers.”</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10130 - 10138"},"PeriodicalIF":2.9,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600596","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

Optimizing processing parameters to produce a novel spray dried hydrolyzed rice-derived ingredient using response surface methodology 利用响应面方法优化生产新型喷雾干燥水解大米衍生成分的加工参数

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-02 DOI: 10.1007/s11694-024-02940-w

Diego Garcia, Fábio Gonçalves Macȇdo de Medeiros, Roberta Targino Hoskin, Marvin Moncada

{"title":"Optimizing processing parameters to produce a novel spray dried hydrolyzed rice-derived ingredient using response surface methodology","authors":"Diego Garcia, Fábio Gonçalves Macȇdo de Medeiros, Roberta Targino Hoskin, Marvin Moncada","doi":"10.1007/s11694-024-02940-w","DOIUrl":"10.1007/s11694-024-02940-w","url":null,"abstract":"<div><p>Rice flour (RF), a common rice product, has become an increasingly sought out ingredient for its blend flavor and gluten-free nature. However, the high concentration of native starch (> 80%) represents a technological challenge for its incorporation into food formulations, especially due to its low solubility, which may limit its food industry applications. This study shows the enzymatic hydrolysis of rice flour starch followed by optimized spray drying using protein-rich drying carriers (rice protein concentrate RPC, soy protein isolate SPI) to produce a novel, enhanced hydrolyzed rice-derived ingredient (HRI). For this, white RF suspension (25% w/v) was treated with α-amylase (70 °C, 30 min) and amyloglucosidase (50 °C, 30 min) to produce a hydrolyzed solution that was spray dried using a 3<sup>3</sup> Box-Behnken design to maximize solids recovery (%) and sugars recovery (%). Optimal conditions (10°Bx, 13.4% w/v carrier addition and 35.5:64.5% SPI:RPC) led to high solids (63.4%) and sugar recoveries (82.6%), indicative of an efficient spray drying process. Spray dried HRI showed low water activity (0.187 ± 0.001) and enhanced functional properties compared to unprocessed RF, including increased solubility (54.07 ± 0.85%), higher flowability and emulsifying attributes. Overall, we show a successful production protocol using industrially friendly techniques to obtain a novel rice-derived ingredient for food applications. These advancements pave the way for developing high-performance, stable rice starch-derived ingredients, driving innovation and expanding opportunities in food formulation and processing.</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":"18 12","pages":"10038 - 10048"},"PeriodicalIF":2.9,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600595","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

Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake 改性马铃薯淀粉和丁香精油纳米乳液涂层：防止真菌腐败和延长无防腐剂海绵蛋糕货架期的绿色方法

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-02 DOI: 10.1007/s11694-024-02919-7

Fatemeh Mokhtari, Forogh Mohtarami, Akram Sharifi, Sajad Pirsa

{"title":"Modified potato starch and clove essential oil nanoemulsion coatings: a green approach to prevent fungal spoilage and prolong the shelf life of preservative-free sponge cake","authors":"Fatemeh Mokhtari, Forogh Mohtarami, Akram Sharifi, Sajad Pirsa","doi":"10.1007/s11694-024-02919-7","DOIUrl":"10.1007/s11694-024-02919-7","url":null,"abstract":"<div><p>In this study, clove essential oil nanoemulsion (CENE) was prepared and used at different levels (0, 1, 3, and 5%) in the formulation of the edible film based on modified potato starch (MPS). Physicochemical (water vapor permeability (WVP), solubility, and color) and structural properties (XRD and SEM) of edible films were studied. According to the results, the prepared CENE had a homogeneous and uniform distribution and its encapsulation efficiency was 80%. The incorporation of CENE decreased WVP, solubility, tensile strength (TS), and lightness (L*) while enhancing elongation at break (EAB) and yellowness (b*) of the films. According to the results, the optimal sample for coating sponge cakes was an edible film solution containing 3% CENE. Its effect on cake was compared to coating without CENE and also uncoated. The coating with 3% CENE maintained the moisture content of the cake, which reduced the firmness process, and weight loss and kept the freshness of the cake during storage. The microbiology analysis results demonstrated the inhibition effect of CENE on the growth of yeast and molds and recorded the lowest load of them compared to the uncoated sample after 21-day storage. According to the sensory evaluation, the overall acceptance score of the coated sample with 3% CENE on the 8th day after baking was acceptable and had no significant difference with the uncoated sample (<i>p</i> > 0.05). In light of this finding, the incorporation of CENE in the MPS edible coating demonstrates significant potential as an effective and safe preservation method for cake.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9805 - 9818"},"PeriodicalIF":2.9,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600597","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

Effect of different polysaccharide glycosylation on the structural properties of black bean 7S globulin 不同多糖糖基化对黑豆 7S 球蛋白结构特性的影响

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI: 10.1007/s11694-024-02923-x

Maoying Zhang, Fan Quan, Jing Zhang, Wanli Feng, Xianfeng Zou

引用次数: 0

Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx Physalis alkekengi L. 花萼中可溶性膳食纤维的提取、表征和生物活性

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI: 10.1007/s11694-024-02942-8

Jiaming Wang, Bin Liang, Zhentao Li, Xinru Wu, Zifei Wang, Te Yu, Yang Gao, Yonggang Dai, Qiong Wu

{"title":"Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx","authors":"Jiaming Wang, Bin Liang, Zhentao Li, Xinru Wu, Zifei Wang, Te Yu, Yang Gao, Yonggang Dai, Qiong Wu","doi":"10.1007/s11694-024-02942-8","DOIUrl":"10.1007/s11694-024-02942-8","url":null,"abstract":"<div><p><i>Physalis alkekengi</i> L. is one of the most popular berries in the world, and its calyx is rich in nutrients. Still, the study of soluble dietary fiber (SDF) from <i>Physalis alkekengi</i> L. calyx (PC) has not been reported. This study aimed to extract <i>Physalis alkekengi</i> L. calyx soluble dietary fiber (PCSDF), and the optimal extraction process was investigated using response surface methodology. After ultrasonic pretreatment, the yield of PCSDF reached 8.74 ± 0.17% under the conditions of liquid-solid ratio of 30 mL/g, thermostable α-amylase concentration of 2000 U/mL, dispase concentration of 20,000 U/mL, amyloglucosidase concentration of 40,000 U/mL. For the first time, PCSDF was characterized by UV spectroscopy, infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis, and the composition of the monosaccharides, namely mannose, glucuronic acid, rhamnose, galacturonic acid, glucose, galactose, xylose, arabinose and fucose, was identified by HPLC. For antioxidant activity, the half inhibitory concentration (IC<sub>50</sub>) against DPPH, ABTS<sup>+</sup>, ·OH, and ·O<sub>2</sub><sup>−</sup>radicals were 3.67, 2.96, 5.45, and 2.90 mg/mL, respectively, and there was a specific Fe<sup>3+</sup> reducing capacity. In terms of hypoglycemic feature, the IC<sub>50</sub> values for the inhibitory ability of α-glucosidase and α-amylase were 1.20 and 9.21 mg/mL, respectively. For lipid-lowering potential, the IC<sub>50</sub> value for pancreatic lipase inhibitory ability for lipid-lowering was 16.95 mg/mL. This paper fills the research gap of PCSDF and provides a basis for further evaluation of PCSDF using in vivo studies.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10062 - 10079"},"PeriodicalIF":2.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600534","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 ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies 成熟方法对印度芒果品种香气和口感的影响：利用电子感应技术进行的研究

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI: 10.1007/s11694-024-02939-3

Somya Adusumilli, Elna Mary Yesudas, T Harshitha, Akshay H. Dasalkar, Pratiksha Prabhakar Gawali, Sudheer Kumar Yannam

{"title":"Impact of ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies","authors":"Somya Adusumilli, Elna Mary Yesudas, T Harshitha, Akshay H. Dasalkar, Pratiksha Prabhakar Gawali, Sudheer Kumar Yannam","doi":"10.1007/s11694-024-02939-3","DOIUrl":"10.1007/s11694-024-02939-3","url":null,"abstract":"<div><p>This study examines the impact of both natural and ethylene-induced ripening methods on the aroma and taste of popular mango cultivars using Electronic Nose (E-nose) and Electronic Tongue (E-tongue). Five Indian mango varieties <i>Badami</i>, <i>Banganapalli</i>, <i>Malgoa</i>, <i>Totapuri</i>, and <i>Mallika</i> were selected for this study. Physicochemical parameters showed a decrease in acidity during ripening, accompanied by increase in pH and total soluble solids (TSS). Color changes from greenish to reddish-yellow were indicated by a reduction in <i>L*</i> values and an increase in both <i>a*</i> and <i>b*</i> values. E-tongue data revealed a reduction in sourness, corresponding with measured acidity. Principal component analysis (PCA) accounted for over 90% of the variance in taste and aroma across different ripening stages and varieties. Major aromatic compounds identified were limonene, β-ocimene, myrcene, β-pinene, β-caryophyllene, methyl acetate, ethyl acetate, ethyl butanoate, and γ-terpinene. Variable Importance in Projection (VIP) scores highlighted metabolic differences among ripening stages and mango varieties. Cross-validation tests confirmed significant differences in the composition and intensity of aroma compounds during ripening. Partial least squares discriminant analysis (PLS-DA) demonstrated good fitness (R² > 0.95) of model in analysing aroma compounds. Ethylene-induced ripening accelerated the production of aromatic compounds but resulted in flavor loss during storage. Natural ripening was identified as the optimal method for preserving the aroma and taste of mangoes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10026 - 10037"},"PeriodicalIF":2.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600533","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

Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu 氯化镁或葡萄糖醛酸内酯对豆腐质量影响的新见解

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI: 10.1007/s11694-024-02947-3

Jiaying Chen, Ruyi Tang, Wenjing Yang, Guangliang Xing

{"title":"Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu","authors":"Jiaying Chen, Ruyi Tang, Wenjing Yang, Guangliang Xing","doi":"10.1007/s11694-024-02947-3","DOIUrl":"10.1007/s11694-024-02947-3","url":null,"abstract":"<div><p>Tofu, a globally significant plant-based protein source, is traditionally produced using a variety of coagulants, including salts, acids, or enzymes, each of which influences its texture, yield, and nutritional quality. Understanding the role of these coagulants is crucial for optimizing tofu production and enhancing its commercial appeal. This study aimed to investigate the effects of magnesium chloride (MgCl<sub>2</sub>), glucono-δ-lactone (GDL), and their combination (GDL+MgCl<sub>2</sub>) on the physicochemical properties and digestibility of tofu. Results indicated that tofu made with GDL showed the highest yield (700.0 ± 10.0 g) but the lowest water retention (41.0 ± 7.5%) and the highest cooking loss (32.0 ± 3.0%). In contrast, tofu produced with MgCl<sub>2</sub> exhibited superior water holding capacity (92.2 ± 4.6%) and lower cooking loss (3.4 ± 0.2%). The combination of GDL and MgCl<sub>2</sub> synergistically improved water retention and reduced cooking loss to 1.5 ± 0.2%. Electrophoresis analysis revealed that the combined coagulant enhanced protein retention in tofu. During digestion, GDL + MgCl<sub>2</sub> tofu showed higher soluble protein and peptide content than tofu prepared with single coagulants, suggesting improved protein breakdown and bioavailability. These findings underscore the significance of coagulant selection in optimizing tofu quality and suggest that composite coagulants can improve physicochemical characteristics and protein digestibility. Future research should consider in vivo studies to validate these findings, further optimize coagulant concentrations, and explore the long-term health benefits of tofu made with composite coagulants. This study provides a theoretical basis for improving tofu quality and advancing the tofu production industry through composite coagulant application.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10109 - 10118"},"PeriodicalIF":2.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600532","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

Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion 在体外消化前后，微胶囊比纳米胶囊对酚类物质的保护效果更好

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI: 10.1007/s11694-024-02927-7

Eda Şensu, Ümit Altuntaş, Mine Gültekin-Özgüven, Ayhan Duran, Beraat Özçelik, Aysun Yücetepe

{"title":"Micro-encapsulation exhibits better protection than nano-encapsulation on phenolics before and after in vitro digestion","authors":"Eda Şensu, Ümit Altuntaş, Mine Gültekin-Özgüven, Ayhan Duran, Beraat Özçelik, Aysun Yücetepe","doi":"10.1007/s11694-024-02927-7","DOIUrl":"10.1007/s11694-024-02927-7","url":null,"abstract":"<div><p>In this study, micro-capsules (by complex coacervation) and nano-capsules (by liposomal encapsulation) containing phenolic extracts from jujube peel (PEJP) were compared in terms of changes in encapsulation efficiency, phenolic and anthocyanin content and antioxidant, angiotensin converting-I enzyme (ACE) inhibitory and α-amylase inhibitory activities before and after in vitro digestion. According to the results, micro-capsules were prepared with a biopolymer ratio of 0.125:1:1 (PEJP: WPI: GA) at pH 3.4, while nano-capsules were obtained using 1% lecithin and 0.4% chitosan at pH 3.4. Nano-capsules had higher encapsulation efficiency (74.27%) than micro-capsules (67.34%). In contrast, total phenolic content of PEJP was preserved better in micro-capsules before and after in vitro digestion compared with nano-capsules. The highest total monomeric anthocyanin content remained in the undigested micro-capsules and in the digested nano-capsules. Micro-capsules exhibited a stronger antioxidant activity than those of nano-capsules with PEJP with both DPPH and CUPRAC assays. After in vitro intestinal digestion, micro-capsules with PEJP exhibited the highest ACE inhibitory activity (80.00 ± 2.50%) and α-amylase inhibitory (48.31 ± 0.84%) activity. Considering all these results, micro-capsules protected phenolics better than nano-capsules. The stability of phenolics based foods can be protected by microencapsulation. Also, microencapsulants including phenolics can be added to cosmetic and food supplements.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9890 - 9905"},"PeriodicalIF":2.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-024-02927-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600535","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

Feature extraction of fluorescence excitation-emission matrices using PCA fused with Wilks Λ-statistic and FDA for origin identification and active components content prediction of sweet basil 利用融合了 Wilks Λ 统计量和 FDA 的 PCA 提取荧光激发-发射矩阵的特征，用于甜罗勒的原产地识别和有效成分含量预测

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-11-01 DOI: 10.1007/s11694-024-02935-7

Wenfei Du, Yong Yin, Hao Wu, Yunxia Yuan, Junliang Chen, Yunfeng Xu, Huichun Yu

{"title":"Feature extraction of fluorescence excitation-emission matrices using PCA fused with Wilks Λ-statistic and FDA for origin identification and active components content prediction of sweet basil","authors":"Wenfei Du, Yong Yin, Hao Wu, Yunxia Yuan, Junliang Chen, Yunfeng Xu, Huichun Yu","doi":"10.1007/s11694-024-02935-7","DOIUrl":"10.1007/s11694-024-02935-7","url":null,"abstract":"<div><p>Sweet basil is a commonly used food spice and traditional medicine in China, geographical differences have a significant impact on the content of active ingredients of sweet basil. In this study, a feature extraction strategy of fluorescence data using principal component analysis (PCA) fused with Wilks Λ-statistic and fisher discriminant analysis (FDA) was proposed for rapid discrimination and quantitative detection of sweet basil from different origins. After the pretreatment of the fluorescence excitation-emission matrices, 8 feature emission wavelengths were extracted using PCA combined Wilks Λ-statistic, and subsequently fluorescence excitation-emission matrices corresponding to the feature emission wavelengths was fused by FDA, and the first three FD variables with a cumulative discriminant power of 99% were selected as feature vectors. Finally, the extreme learning machine (ELM) and random forest (RF) models were constructed for the sweet basil origin identification, and the back propagation neural network (BPNN) algorithm was employed for the rapid prediction of linalool and flavonoids in sweet basil. The results showed that compared with the RF model, the ELM model was more suitable for identifying sweet basil from different sources, with an accuracy rate of 98%. The coefficient of determination (R<sup>2</sup>) and root mean square error (RMSE) of the linalool content prediction model based on BPNN were 0.984 and 0.131, respectively. The R<sup>2</sup> and RMSE of the BPNN flavonoids content prediction model based on BPNN were 0.969 and 0.019, respectively. The above results indicated that the suggested feature extraction method showed good generalization ability and robustness, which provides an alternative feature selection method for the rapid identification of the food source and the evaluation of food quality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9971 - 9982"},"PeriodicalIF":2.9,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600536","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

Study on stability and in vitro digestion property of Lutein Pickering emulsions encapsulated with whey protein isolate /sodium alginate/tea polyphenols 分离乳清蛋白/海藻酸钠/茶多酚包裹叶黄素皮克林乳剂的稳定性和体外消化特性研究

IF 2.9 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2024-10-30 DOI: 10.1007/s11694-024-02906-y

Jichao Niu, Tingting You, Xin Wang, Hanqin Ya, Shanshan Liang, Ruobing Zhao, Yongqiang Ma

{"title":"Study on stability and in vitro digestion property of Lutein Pickering emulsions encapsulated with whey protein isolate /sodium alginate/tea polyphenols","authors":"Jichao Niu, Tingting You, Xin Wang, Hanqin Ya, Shanshan Liang, Ruobing Zhao, Yongqiang Ma","doi":"10.1007/s11694-024-02906-y","DOIUrl":"10.1007/s11694-024-02906-y","url":null,"abstract":"<div><p>Lutein has high nutritional value and plays a variety of physiological functions, particularly in terms of eye protection. It presents potential value for the development of functional foods. However, different environmental factors can significantly influence the properties of lutein. In this study, we utilized whey protein isolate (WPI), sodium alginate (SA), and tea polyphenols (TP) as ternary solid particles to fabricate Pickering emulsions that encapsulate lutein through non-covalent interactions. We examined the retention rate of lutein, microstructure, and rheological properties. The light stability, thermal stability, and storage stability were determined. Additionally, an in vitro digestion model was established. These results demonstrated that WPI-SA-TP composite particles encapsulated lutein Pickering emulsions showed a uniform droplet distribution and possessed an elastic gel structure. The retention rate of lutein remained high after exposure to UV irradiation, heat, and storage for 30 days. During in vitro simulated digestion experiments under gastrointestinal conditions, the bioaccessibility and free fatty acid release rate of lutein were determined to be 14.6% and 13.55%, respectively. Therefore, the mentioned Pickering emulsions efficiently deliver lutein while providing potential insights for the development of other functional nutrient delivery 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":"18 12","pages":"9736 - 9751"},"PeriodicalIF":2.9,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600805","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