Journal of Food Measurement and Characterization最新文献

{"title":"A state diagram-based approach to predict maltodextrin concentration and its impact on fruit juice-based product processing","authors":"Alicia Grajales-Lagunes,&nbsp;Jaime Reyes-Hernández,&nbsp;Marco Martín González-Chávez,&nbsp;Miguel Abud-Archila,&nbsp;Miguel Angel Ruiz-Cabrera","doi":"10.1007/s11694-024-03080-x","DOIUrl":"10.1007/s11694-024-03080-x","url":null,"abstract":"<div><p>This study aimed to construct state diagrams for fruit juice powders with different maltodextrin weight fractions (<span>({W}_{MD}=0)</span>, 0.4, and 0.8) to optimize their formulation and predict storage conditions. Freeze-dried juices from mango, prickly pear, kiwi, strawberry, and pineapple, with and without maltodextrin, in the freezable and unfreezable water domains were analyzed via differential scanning calorimetry (DSC). Their glass transition (<span>({T}_{g})</span>), melting point (<span>({T}_{m})</span>), and maximal freeze-concentration conditions (<span>({T}_{g}^{prime})</span> and <span>({T}_{m}^{prime})</span>) were evaluated. The Gordon‒Taylor and Chen models were used to predict the glass transition and melting curves and construct a state diagram of each powdered juice. The addition of maltodextrin improved the thermal stability by reducing the freezable water content and modifying the freeze-concentration conditions. These findings provide practical insights into the design of powdered fruit products with enhanced quality and storage stability.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1874 - 1885"},"PeriodicalIF":2.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496902","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 solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley","authors":"Jie Zhang,&nbsp;Bin Dang,&nbsp;Wengang Zhang,&nbsp;Xijuan Yang,&nbsp;Jing Yang","doi":"10.1007/s11694-024-03005-8","DOIUrl":"10.1007/s11694-024-03005-8","url":null,"abstract":"<p>Most of the phenolic compounds in black highland barley (BHB) exist in complex, insoluble bound forms with low bioavailability. Various food processing methods, including fermentation, have been traditionally used to enhance bioaccessibility and improve the functional properties of food products. This study aimed to investigate the alterations and relationships between the content and composition of phenolic compounds in different forms, hydrolytic enzyme activities, and in vitro antioxidant activities during solid-state fermentation (SSF) of BHB by <i>Bacillus subtilis</i>. The results revealed a significant increase in total phenolic content (TPC) and total flavonoid content (TFC) during fermentation, particularly in the free phenolic content. The composition of phenolic compounds in both free and bound fractions of BHB was altered by fermentation. The o-coumaric acid (13.23 mg/100 g), 2,4-dihydroxybenzoic acid (267.43 mg/100 g) and tectorigenin (64.37 mg/100 g) were released in the free fraction after fermentation. The bound polyphenol content showed strong correlations with cellulase, β-glucosidase, and protease activities, while free o-coumaric acid and free <i>p</i>-hydroxybenzaldehyde showed strong correlations with α-amylase. The antioxidant activities of phenolics in fermented BHB were significantly higher than in unfermented BHB, with free phenolic content positively correlated with antioxidant capacity (<i>p</i> &lt; 0.05). Among the free phenolics, protocatechuic acid, gallic acid, and 2,4-dihydroxybenzoic acid were the main contributors to FRAP and ABTS⁺• scavenging abilities, while vanillic acid and ferulic acid in the free fraction were the primary contributors to DPPH• scavenging. This study highlights the potential for producing fermented BHB as a functional ingredient with enhanced bioactivity for health promotion.</p>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"886 - 899"},"PeriodicalIF":2.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108412","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":"Impacts of solid-state fermentation on functional properties of pea protein isolate","authors":"Dai Shi,&nbsp;Enyu Liu,&nbsp;Zahra Jafarian,&nbsp;Andrea K. Stone,&nbsp;Yuriy Kryachko,&nbsp;Leon Zhou,&nbsp;Jennifer Kimmel,&nbsp;James D. House,&nbsp;Michael T. Nickerson,&nbsp;Takuji Tanaka,&nbsp;Darren R. Korber","doi":"10.1007/s11694-024-03086-5","DOIUrl":"10.1007/s11694-024-03086-5","url":null,"abstract":"<div><p>Twelve GRAS (generally recognized as safe) microorganisms, including seven bacteria (<i>Lactobacillus delbrueckii</i>, <i>Lactobacillus rhamnosus</i>, <i>Weissella confusa</i>, <i>Lactococcus lactis</i>, <i>Leuconostoc pseudomesenteroides</i>, <i>Pediococcus pentosaceus</i>, and <i>Tetragenococcus halophilus</i>), one fungus (<i>Aspergillus oryzae</i>), and four yeasts (<i>Zygosaccharomyces rouxii</i>, <i>Saccharomyces cerevisiae</i>, <i>Kluyveromyces marxianus</i>, and <i>Wickerhamomyces anomalus</i>), were used as starter cultures for solid-state fermentation (SSF) of pea protein isolate (PPI). Improved PPI solubility was found to be the main positive effect of SSF. The greatest improvement in protein solubility, nearly a fourfold increase compared to the solubility of unfermented PPI, was achieved in samples fermented with <i>Z. rouxii</i>. Uninoculated “control” PPI samples, which were fermented solely by indigenous microflora, were found to have nearly threefold higher protein solubility than in unfermented PPI, which was greater than in most samples fermented with starter cultures. Two of the tested strains, <i>W. anomalus</i> and <i>T. halophilus</i>, significantly inhibited the beneficial activity of indigenous microflora, leading to unchanged or diminished protein solubilities after fermentation. Changes in protein solubility following SSF correlated with degrees of protein hydrolysis (DH): most samples, which had protein solubility of &gt; 30%, also had DH of &gt; 10%. Additionally, PPI had improved foaming capacity after fermentation with <i>A. oryzae</i>, <i>S. cerevisiae</i>, or <i>L. pseudomesenteroides</i>. Gelation capacity was reduced in all fermented samples; this outcome may be useful in applications where gelation upon heating is not desired. Other functional properties of PPI, such as water and oil holding capacities (WHC and OHC), as well as foam and emulsion stabilities (FS and ES), were either unchanged or reduced after fermentation.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1946 - 1959"},"PeriodicalIF":2.9,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496901","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":"Extraction optimization of phytochemicals of oat cultivar SGD 81 (Avena sativa L.) by response surface methodology","authors":"Muhammad Suhail Ibrahim,&nbsp;Muhammad Nadeem,&nbsp;Wajahat Azeem,&nbsp;Ahmed Mujtaba","doi":"10.1007/s11694-024-03057-w","DOIUrl":"10.1007/s11694-024-03057-w","url":null,"abstract":"<div><p>In this study, sonication was employed using a Box-Behnkin design (BBD) to measure total phenolic content, total flavonoid content, total flavonol content, anthocyanin content, and radical scavenging activity. The process was optimized by varying three key factors: time (35–55 min), temperature (45–65 °C), and amplitude (70–90%). The maximum total phenolic content (TPC) was recorded at 35 min, 65 °C, and 90% amplitude. Similarly, the maximum total flavonoid content (TFC) and total flavonol content (TFoC) values were achieved under the same conditions. For anthocyanins, the optimal extraction occurred at 45 min, 55 °C, and 80% amplitude. The greatest radical scavenging activity was recorded at 55 min, 65 °C, and 90% amplitude. These three variables were identified as the most significant in enhancing the extraction of phenolic compounds and the antioxidant properties of the extracts produced. The method showed high precision, short extraction times, and good recovery rates. This study explored sonication as an efficacious phytochemical extraction technique, which achieved an extraction efficiency of 83.75%. Overall, ultrasound-assisted extraction proved to be a highly effective and straightforward approach for recovering biologically active substances from oats.</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 3","pages":"1620 - 1637"},"PeriodicalIF":2.9,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496896","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":"Maximizing the nutritional value of low-quality immature date fruit using hot water dips: nutritional and shelf-life studies","authors":"Prabhjot Kaur,&nbsp;Sukhpreet Kaur,&nbsp;Poonam Aggarwal,&nbsp;Anil Kumar,&nbsp;Kashish Bajaj","doi":"10.1007/s11694-024-03071-y","DOIUrl":"10.1007/s11694-024-03071-y","url":null,"abstract":"<div><p>Dates are usually harvested at the immature <i>Khalal</i> stage to combat various climatic barriers, resulting in significant wastage of this precious crop. This study highlighted the potential of using immature dates with less commercial importance for processing into nutritious dry dates. Immature dates were subjected to boiling water dip (BWD) treatment for different intervals (0–20 min) followed by subsequent drying at 48 ± 2 °C for 72 h. The results revealed that BWD treatments significantly affected the quality of dates; changes being higher at BWD 15 and 20 min. Treated dates (5–10 min) showed lower weight loss, higher TSS, and reduced tannin content compared to control and showed considerable total sugars (64.26–69.35%), fiber (6.93–8.92%), protein (3.17–3.85%), macro (Potassium 684.3–696.2 mg/100 g) and micro (Iron 2.80–3.99 mg/100 g) minerals, phytonutrients (phenolics 272.48–470.06 mg GAE/100 g; flavonoids 178.32–373.38 mg QE/100 g) and antioxidant activity (477.45–496.93 mg TE/100 g). Also, the results were confirmed using Fourier transform infrared spectroscopy, Overall, the BWD-5 min treated dates exhibited higher overall sensorial acceptability, which were shelf-stable for 6 months under ambient temperature.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1787 - 1799"},"PeriodicalIF":2.9,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496897","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":"Unraveling the metabolite profiles and microbial roles during dry-pickled radish fermentation","authors":"Niu Haiyue,&nbsp;Zhang Jianming,&nbsp;Zhang Chengcheng,&nbsp;Xin Xiaoting,&nbsp;Liu Daqun","doi":"10.1007/s11694-024-03019-2","DOIUrl":"10.1007/s11694-024-03019-2","url":null,"abstract":"<div><p>Bacterial community shapes the quality of fermented vegetables through metabolism; however, no information is available on the dynamics of the microbiota and metabolites in dry-pickled radish. Herein, the study aim to reveal the changes in bacterial communities, volatile metabolites, and nonvolatile metabolites, and to speculate how the core bacterial flora affects metabolites by high-throughput sequencing, metabolomics, and flavoromics. During the initial fermentation (d1–d14), the bacterial flora and metabolites of radish considerably changed. The relative abundance of <i>Weissella, Lactiplantibacillus,</i> and <i>Staphylococcus</i> increased, whereas that of <i>Pseudomonas</i> and <i>Lactococcus</i> considerably decreased (<i>p</i> &lt; 0.05). Kyoto encyclopedia of genes and genomes (KEGG) function prediction indicated that functions related to bacterial division and proliferation were high at the start of fermentation, after which functions related to the metabolism and biosynthesis of amino acids, carbohydrates, and nucleic acids increased. Among metabolites, the contents of ethanol, dimethyl disulfide, dimethyl trisulfide, carboxylic acids and derivatives (CAAD, mainly amino acids), and fatty acyls (FAC) increased, whereas those of isothiocyanates and 1-methyl-2-pyrrolidinethione decreased significantly (<i>p</i> &lt; 0.05). During the middle and final stage of fermentation (d14–d42), the bacterial flora and metabolites gradually stabilized. <i>Weissella, Lactiplantibacillus,</i> and <i>Staphylococcus</i> populations correlated positively with the contents of alcohols, sulfides, CAAD, and FAC, and negatively with the content of isothiocyanates. Therefore, <i>Weissella, Lactiplantibacillus,</i> and <i>Staphylococcus</i> may regulate the synthesis and metabolism of amino acids and organic acids by producing enzymes, such as phenylalanine hydroxylase (EC 1.14.16.1), isocitrate dehydrogenase (EC 1.1.1.41), and glutamate mutase (EC 5.4.99.1). This study provides a theoretical basis for improving and standardizing the quality of dry-pickled radish.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 2","pages":"1022 - 1036"},"PeriodicalIF":2.9,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108648","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":"Effects of controlled microwave heat treatment on the compositional attributes, antioxidant potential, and anti-nutritional components of apricot kernel flour","authors":"Mohd Aaqib Sheikh,&nbsp;Mohammad Ubaid,&nbsp;Naseer Ahmed,&nbsp;Mohd Khalid Gul","doi":"10.1007/s11694-024-03079-4","DOIUrl":"10.1007/s11694-024-03079-4","url":null,"abstract":"<div><p>Recycling leftovers from food processing presents a significant challenge, with apricot kernels being one such by-product with immense untapped potential. This study investigates the impact of microwave treatment at 100W, 180W, 300W, 450W, and 600W for 6 min on the compositional attributes, antioxidant activity, and anti-nutritional components of apricot kernels. Results revealed that microwave heating led to a reduction in moisture content and a simultaneous increase in protein and oil content. Notably, treatment at 450W for 6 min significantly enhanced fatty acid profile, total phenolic content (1.16-fold), total flavonoid content (1.52-fold), and antioxidant potential (1.12-fold). Importantly, this treatment also reduced anti-nutritional factors significantly, such as amygdalin content by 53.73%, hydrocyanic acid by 56.94%, cyanogenic glycosides by 33.50%, phytic acid by 34.61%, and tannins by 31.88%. However, prolonged heating at 600W for 6 min negatively impacted these quality attributes. Color alterations, including darker hues due to pyrolysis and browning reactions, were noticed at 450W for 6 min. The findings highlight the potential of microwave treatment as a green detoxification method to enhance the value and safety of apricot kernels, promoting their utilization in various industrial applications and contributing to waste reduction in the food processing industry.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1859 - 1873"},"PeriodicalIF":2.9,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496730","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":"Nondestructive detection of mechanical damage to citrus fruit based on electrochemical impedance spectroscopy","authors":"Longlong Feng,&nbsp;Xunan Sui,&nbsp;Jiale Gao,&nbsp;Yuelin Wang,&nbsp;Jiawei Ding,&nbsp;Cuihong Liu","doi":"10.1007/s11694-024-03066-9","DOIUrl":"10.1007/s11694-024-03066-9","url":null,"abstract":"<div><p>Citrus fruit that suffer mechanical damage experience a decline in quality and economic value. Electrochemical impedance spectroscopy (EIS) measurements have revealed a correlation between impedance (<i>ǀZǀ</i>_4Hz) and extracellular fluid resistance <i>(Re</i>) with mechanical damage. This correlation is attributed to the disruption of cellular structures by mechanical damage that results in increased free water content and shortened current pathways, consequently decreasing the impedance values. However, owing to individual differences in samples, the damage-sensitive parameters in data are nonlinear separable. To address this issue, a method based on the selection frequency with a support vector machine (SVM) is proposed. This model demonstrated high accuracy, achieving 100% accuracy for model of <i>ǀZǀ</i> and <i>θ</i> as variables. However, the generalizability of the established model requires further systematic research. These findings provide new solutions for the application of electrochemical impedance for fruit quality detection.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"1724 - 1735"},"PeriodicalIF":2.9,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496700","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 microencapsulated starter culture on the quality characteristics of Italian-type salami during storage","authors":"Karine Cence,&nbsp;Marilia Jordana Dequi Vendruscolo,&nbsp;Leonardo Meirelles da Silva,&nbsp;Rosicler Colet,&nbsp;Alexander Junges,&nbsp;Clarice Steffens,&nbsp;Jamile Zeni,&nbsp;Eunice Valduga","doi":"10.1007/s11694-024-03083-8","DOIUrl":"10.1007/s11694-024-03083-8","url":null,"abstract":"<div><p>This research explores strategies to enhance the stability and effectiveness of starter cultures in the production of Italian-style salami, with particular attention to their ability to survival during processing and storage conditions while preserving product quality. The study aimed to produce microcapsules of a starter culture using a spray dryer, evaluate their morphological and crystallographic properties, and assess their application in salami formulations by monitoring technological characteristics (a_w, pH, moisture, and residual levels of sodium nitrite and nitrate), microbiology, and sensory acceptability over 135 days of storage. The microcapsules were characterized by their rounded shape, absence of pores or cracks, and promising physical atributes, including a water activity (a_w 0.206), moisture (1.5%), and a survival rate exceeding 88% at 100 °C. These microcapsules were incorporated into two salami formulations (F1 and F2), and alterations in their physicochemical properties and acceptability were assessed over time. Remarkable results indicated that a_w decreased during storage, enhancing microbiological safety and product stability. Residual sodium nitrite levels contributed to antioxidant protection, with a half-life of 63 days in F1 and 114 days in F2, indicating that microencapsulation extended the residual nitrite. Color changes were observed, but they did not affect the acceptability. This study demonstrates the significance of using microencapsulated starter cultures in extending the functional stability of sodium nitrite and improving salami safety and quality without compromising consumer acceptance, emphasizing its industrial application potential.</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 3","pages":"1913 - 1928"},"PeriodicalIF":2.9,"publicationDate":"2025-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496701","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":"Correction: Micro-encapsulation exhibits better protection than nano_encapsulation on phenolics before and after in vitro digestion","authors":"Eda Şensu,&nbsp;Ümit Altuntaş,&nbsp;Mine Gültekin-Özgüven,&nbsp;Ayhan Duran,&nbsp;Beraat Özçelik,&nbsp;Aysun Yücetepe","doi":"10.1007/s11694-024-03085-6","DOIUrl":"10.1007/s11694-024-03085-6","url":null,"abstract":"","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 3","pages":"2153 - 2153"},"PeriodicalIF":2.9,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143496950","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}