Journal of Food Measurement and Characterization最新文献_第9页

Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama 硬粒小麦基因型和II型酵母发酵对巴扎玛工艺、营养和功能特性的影响

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-29 DOI: 10.1007/s11694-026-04647-6

Kubra Ozkan, Gulsah Tunca Eren, Rusen Metin Yildirim, Francesco Sestili, Hamit Koksel, Osman Sagdic

{"title":"Effect of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama","authors":"Kubra Ozkan, Gulsah Tunca Eren, Rusen Metin Yildirim, Francesco Sestili, Hamit Koksel, Osman Sagdic","doi":"10.1007/s11694-026-04647-6","DOIUrl":"10.1007/s11694-026-04647-6","url":null,"abstract":"<div><p>This study investigated the combined effects of durum wheat genotype and Type II sourdough fermentation on the technological, nutritional, and functional properties of bazlama, a traditional flatbread. Bazlama samples were produced using 1:1 blends of Tosunbey bread wheat flour with Svevo, Faridur (soft Svevo), and high-amylose Svevo (Svevo-HA) whole wheat flours, followed by commercial yeast fermentation (1 h) and short (4 h) or long-term (20 h) Type II sourdough fermentation using a defined starter culture (<i>Lactiplantibacillus plantarum</i> 34BB10, <i>Levilactobacillus brevis</i> ELB25, and <i>Saccharomyces cerevisiae</i> TGM33). Long-term sourdough fermentation significantly improved the nutritional quality of bazlama by increasing resistant starch content (up to 2.84 g/100 g dw), enhancing total phenolic content (up to 520.04 mg GAE/100 g dw) and antioxidant capacity, and reducing phytic acid levels (down to 5.18 mg/g dw) (<i>p</i> ≤ 0.05). These changes were accompanied by a marked reduction in estimated glycemic index, with the lowest value (54.46) observed in high-amylose bazlama subjected to long fermentation. Although sourdough fermentation increased hardness during storage (15.61–47.04 N vs. 8.55–27.67 N in control), it improved functional texture attributes such as springiness, resilience, and cohesiveness. In conclusion, extended Type II sourdough fermentation effectively improves the nutritional and functional properties of bazlama by enhancing bioactive compound formation, increasing resistant starch and antioxidant capacity, and reducing phytic acid content and estimated glycemic index, particularly in high-amylose wheat-based formulations.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15466 - 15478"},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871500","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

Characterization of microbiological and biogenic amine indicators in refrigerated mackerel treated with cumin and pomegranate peel ethanolic extracts 孜然和石榴皮乙醇提取物对冷藏鲭鱼微生物和生物胺指标的影响

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-29 DOI: 10.1007/s11694-026-04625-y

Alaa Eldin M. A. Morshdy, Aya G. M. Omran, Abdallah Fikry A. Mahmoud, Ahmed S. El-tahlawy, Rasha M. El Bayomi

{"title":"Characterization of microbiological and biogenic amine indicators in refrigerated mackerel treated with cumin and pomegranate peel ethanolic extracts","authors":"Alaa Eldin M. A. Morshdy, Aya G. M. Omran, Abdallah Fikry A. Mahmoud, Ahmed S. El-tahlawy, Rasha M. El Bayomi","doi":"10.1007/s11694-026-04625-y","DOIUrl":"10.1007/s11694-026-04625-y","url":null,"abstract":"<div><p>Assessing microbial quality is essential for ensuring fish safety and developing effective natural preservation strategies. This study evaluated the microbiological quality of four commonly consumed fish species (tilapia, catfish, mullet, and mackerel), followed by investigating the preservative effects of cumin ethanolic extract (CEE) and pomegranate peel ethanolic extract (PPEE) on chilled mackerel stored at 4 ± 1 °C for 9 days. Microbial counts ranged from 2.0 to 5.65 log<sub>10</sub> CFU/g, remaining within acceptable limits, with catfish showing the highest load. The combined treatment (CEE + PPEE, 1%) demonstrated the strongest antimicrobial and anti-spoilage effects, significantly reducing microbial counts and biogenic amine levels compared with individual treatments and control samples. By day 9, treated samples showed up to 64.7% reduction in biogenic amines and maintained better physicochemical and sensory quality. These findings highlight the synergistic potential of combining CEE and PPEE as natural preservatives to enhance fish safety, delay spoilage, and preserve fish quality during chilled storage, supporting sustainable and clean-label food systems.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15234 - 15246"},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871495","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

Application of biosensors in aflatoxin detection of grains: a comprehensive review 生物传感器在谷物黄曲霉毒素检测中的应用综述

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-29 DOI: 10.1007/s11694-026-04576-4

Leila Zare, Javaneh Karimi, Zahra Teymouri, Sahand Sohrabi, Mojtaba Heydari-Majd, Sima Tahmouzi, Hadiseh Ebdali, Ehsan Sadeghi, Neda Mollakhalili-Meybodi

{"title":"Application of biosensors in aflatoxin detection of grains: a comprehensive review","authors":"Leila Zare, Javaneh Karimi, Zahra Teymouri, Sahand Sohrabi, Mojtaba Heydari-Majd, Sima Tahmouzi, Hadiseh Ebdali, Ehsan Sadeghi, Neda Mollakhalili-Meybodi","doi":"10.1007/s11694-026-04576-4","DOIUrl":"10.1007/s11694-026-04576-4","url":null,"abstract":"<div><p>Aflatoxins, primarily produced by Aspergillus flavus and A. parasiticus, pose persistent threats to food safety, public health, and international trade, particularly in cereal commodities. Conventional analytical techniques (HPLC, LC-MS, immunoassays) offer high accuracy but require expensive instrumentation, skilled operators, and laboratory infrastructure, limiting their use for rapid on-site monitoring. Recent advances in biosensor technologies, including aptamer-based sensors, enzymatic sensors, molecularly imprinted polymer (MIP) sensors, and electrochemical and optical platforms, provide promising alternatives with high sensitivity, operational simplicity, portability, and short analysis times. This review summarizes recent progress across these major biosensor categories for aflatoxin detection in grains, with special emphasis on nanomaterial-assisted signal enhancement, matrix effects in cereal samples, and practical challenges related to sensor stability, reusability, and field deployment. Key advances in immunosensors, aptasensors, and bioelectrochemical systems are highlighted, along with a comparison to conventional chromatographic methods in terms of cost, infrastructure needs, and applicability in resource-limited settings. Finally, current research gaps, like improving detection limits, sensor robustness, and commercialization potential, are discussed to guide future development.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14717 - 14742"},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871497","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

Development of biodegradable pH-sensitive colourimetric films for smart food packaging using natural polymers and pigments 利用天然聚合物和色素的智能食品包装用可生物降解ph敏感比色膜的研制

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-29 DOI: 10.1007/s11694-026-04623-0

Meenambiga Setti Sudharsan, Amjath Ahamed W, Jayashree P, Yoganandham K, Venkataraghavan R, Chithra K

{"title":"Development of biodegradable pH-sensitive colourimetric films for smart food packaging using natural polymers and pigments","authors":"Meenambiga Setti Sudharsan, Amjath Ahamed W, Jayashree P, Yoganandham K, Venkataraghavan R, Chithra K","doi":"10.1007/s11694-026-04623-0","DOIUrl":"10.1007/s11694-026-04623-0","url":null,"abstract":"<div><p>Enhancements in food packaging have become increasingly important with the rise in consumer awareness. An edible pH-responsive colourimetric film was developed using low-cost betalain extracted from <i>Opuntia ficus-indica</i>, embedded in a pectin-cellulose matrix obtained from citrus peel and groundnut shell. Moreover, the moisture resistance and flexibility of the film were reinforced by incorporating plasticizing agents, namely glycerol and gelatin. The film was fabricated using the solvent casting method and exhibited excellent antibacterial properties against <i>S. aureus</i> and <i>E. coli</i> at 5% betalain concentration. The prepared films were characterized to assess moisture content, thickness, water vapour permeability, water solubility, and swelling index. The functional groups and surface morphology of the films were examined using FT-IR and SEM analyses. The efficacy of the films in protecting meat products from oxygen and water vapour, as well as their colour change in response to pH variation during spoilage, was investigated. The results were promising, with minimal total volatile basic nitrogen (TVB-N) and microbial load, denoting reduced spoilage. This enables convenient monitoring of perishable food items through colour change indicators, paving the way for practical packaging solutions in real-world scenarios like smart food packaging.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15221 - 15233"},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871496","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

Evaluation of a modified extraction approach for nitrite determination in cured meats: effects of matrix, pH, and analytical conditions 改良提取法测定腌肉中亚硝酸盐的评价：基质、pH值和分析条件的影响

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-29 DOI: 10.1007/s11694-026-04601-6

Ciaran H. Crowley, Geraldine Duffy, Joseph P. Kerry

{"title":"Evaluation of a modified extraction approach for nitrite determination in cured meats: effects of matrix, pH, and analytical conditions","authors":"Ciaran H. Crowley, Geraldine Duffy, Joseph P. Kerry","doi":"10.1007/s11694-026-04601-6","DOIUrl":"10.1007/s11694-026-04601-6","url":null,"abstract":"<div><p>Nitrite plays a critical role in the safety and quality of cured meat products; however, accurate quantification of residual nitrite is essential for regulatory compliance. Conventional spectrophotometric methods based on filtration are widely used but may be susceptible to matrix-related interference in complex meat systems. This study evaluated a modified extraction approach incorporating zinc sulphate (ZnSO₄) and sodium tetraborate (borax) to improve nitrite determination. The method was assessed across aqueous standards, reagent systems, and pepperoni matrices under varying conditions of dilution, pH, temporal stability, and nitrate presence. Analytical performance was evaluated using linearity, recovery, precision, and multifactorial statistical analysis. The adapted method demonstrated strong linearity, high recovery, and reduced variability compared to the conventional method, particularly in complex matrices and at higher concentrations. However, it showed sensitivity to pH, with reduced performance under neutralised conditions. Systematic differences between methods indicated matrix-related effects in the conventional approach, while the adapted method provided more consistent quantification under controlled conditions. These findings highlight the importance of extraction methodology in nitrite analysis and support improved accuracy in food safety and regulatory monitoring.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15120 - 15141"},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-026-04601-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871498","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

Lightweight keypoint detection and pose estimation for immature apples based on YOLOv8n-pose 基于YOLOv8n-pose的未成熟苹果轻量化关键点检测与姿态估计

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-27 DOI: 10.1007/s11694-026-04505-5

Kequan Feng, Mustafa Mhamed

{"title":"Lightweight keypoint detection and pose estimation for immature apples based on YOLOv8n-pose","authors":"Kequan Feng, Mustafa Mhamed","doi":"10.1007/s11694-026-04505-5","DOIUrl":"10.1007/s11694-026-04505-5","url":null,"abstract":"<div><p>Fruit bagging is an important practice for improving apple quality in structured orchards, whereas its automation remains challenging because immature apples are difficult to detect accurately and efficiently under complex field conditions. Existing methods for immature apple perception still suffer from limited keypoint detection accuracy, insufficient pose estimation precision, and high computational cost. To address these limitations, this study proposes YOLO-LAKP, a lightweight keypoint detection model based on the You Only Look Once (YOLO)v8n-Pose framework. The model improves feature representation and multi-scale fusion for immature apples by integrating contextual anchor attention (CAA), a high-level screening feature pyramid network (HS-FPN), and wavelet transform convolution (WTConv). Experimental results showed that YOLO-LAKP achieved a precision of 91.10%, a recall of 86.00%, and an mAP@0.5 of 88.50%, while requiring only 1.54 million parameters, 5.8 GFLOPs, and 3.2 MB of storage. Based on the detected keypoints, a depth-assisted method was further developed for 3D pose estimation of immature apples. Under different lighting conditions with minor occlusion, the proposed method achieved an average angular error of 7.43°. These results indicate that YOLO-LAKP is a practical lightweight method for immature apple keypoint detection and pose estimation, with potential for robotic fruit bagging applications.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"14984 - 15001"},"PeriodicalIF":3.6,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871788","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

Compression fracture behavior and friction characteristics of wheat grains with different moisture content 不同含水率小麦籽粒的压缩断裂行为及摩擦特性

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-27 DOI: 10.1007/s11694-026-04641-y

Xing Wang, Lei Chen, Shiqiang Song, Chi Zhang, Jiyun Hu, Mengmeng Li, Qin Xu

{"title":"Compression fracture behavior and friction characteristics of wheat grains with different moisture content","authors":"Xing Wang, Lei Chen, Shiqiang Song, Chi Zhang, Jiyun Hu, Mengmeng Li, Qin Xu","doi":"10.1007/s11694-026-04641-y","DOIUrl":"10.1007/s11694-026-04641-y","url":null,"abstract":"<div><p>Damage to wheat grains reduces quality and decrease value in cereal food processing. To reduce damage caused by mechanical extrusion and friction during sowing and harvesting process, mechanical properties such as compression fracture behavior and friction characteristics were studied in present paper. The results indicate that the compression and friction characteristics are significantly affected by moisture content of wheat grains. Compressive deformation of wheat grains at X-axis (length), Y-axis (width) and Z-axis (height) increases with moisture content, while failure force, rupture energy, elastic modulus and maximum compressive stress of wheat grains decrease with moisture content. Failure force of wheat grains at Y-axis is the maximum, that at Z-axis is the minimum. Maximum compressive stress of wheat grains at X-axis, Y-axis and Z-axis decrease. Except for fracture strain, the effect of moisture content on the compression properties of wheat grains is more significant than that of compression direction. An increase in moisture content promotes formation of a continuous starch–protein matrix within wheat grains, thereby reduces their fracture degree and prohibits the propagation of internal cracks. While repose angle of wheat grains increases when moisture content increases from 9.3% to 21.6%. Slide friction coefficient of wheat grains with different experimental board is different, that with rubber plate is the maximum and that with stainless steel plate is the minimum. The above results can provide theory basis for equipment design for sowing, harvesting, storing and processing of wheat grains.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15383 - 15398"},"PeriodicalIF":3.6,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871790","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

A novel wheat oligopeptide noodles: enhances quality and in vitro antioxidant activity 一种新型小麦寡肽面条：提高品质和体外抗氧化活性

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-27 DOI: 10.1007/s11694-026-04643-w

Zhihao Ma, Hang Zhou, Shiming Wang, Xin Ren, Chao Wang, Qun Shen, Qingyu Zhao

{"title":"A novel wheat oligopeptide noodles: enhances quality and in vitro antioxidant activity","authors":"Zhihao Ma, Hang Zhou, Shiming Wang, Xin Ren, Chao Wang, Qun Shen, Qingyu Zhao","doi":"10.1007/s11694-026-04643-w","DOIUrl":"10.1007/s11694-026-04643-w","url":null,"abstract":"<div><p>Fresh wet noodles are a popular category of noodle products due to their desirable sensory properties; however, they typically lack health-promoting functions. Wheat oligopeptides (WOP) have been demonstrated to possess excellent antioxidant properties and are widely utilised in food applications. This study systematically analysed the effects of WOP addition levels (0%–4%) and three types of quality-improving agents (modified cassava starch, MCS; sodium stearoyl lactylate, SSL; glutamine transaminase, TGE) on noodle cooking characteristics, tensile property, textural properties, sensory quality, and antioxidant activity. Results indicate that as the addition of WOP increases, the water absorption rate of noodles rises within the 0%–3% range, with a significant decrease at 4%. Cooking loss rates continue to increase, the gluten network structure weakens, and textural indicators such as hardness and elasticity decrease. Through single-factor and orthogonal experiments, the preparation process for 3% wheat oligopeptide noodles was optimised. The optimal combination of modifiers was determined as: 4% MCS, 0.1% SSL, and 1.5% TGE. Noodles produced with this formulation exhibited the best edible quality. Antioxidant experiments demonstrated that the modified wheat oligopeptide noodles exhibited a 42.13% increase in DPPH radical scavenging capacity and a 30.67% improvement in ABTS⁺ radical scavenging capacity. Their total antioxidant capacity reached 1.527 mM Fe²⁺/g, significantly outperforming conventional wheat noodles. This study demonstrates that WOP, when combined with composite quality-improving agents, synergistically enhance the edible quality and in vitro antioxidant activity of noodles. In the future, its functionality can be further verified through animal experiments or clinical trials.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15399 - 15411"},"PeriodicalIF":3.6,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871844","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

UHPLC-DAD-ESI-MSn profiling and predictive modeling of polyphenols in Ceratonia siliqua flowers with cosmetic applications 化妆品用白花中多酚的UHPLC-DAD-ESI-MSn分析和预测模型

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-27 DOI: 10.1007/s11694-026-04613-2

Aida Mekhoukhe, Leila Deflaoui-Abdelfettah, Abderrahmane Mokrani, Zina Mouhoubi Tafinine, Lamia Medouni-Haroune, Sonia Medouni-Adrar, Yasmine Ait-Abbas, Celia Ourari, Ouahiba Soufi-Maddi, Lila Boulekbache-Makhlouf, Khodir Madani, Hayate Haddadi-Guemghar

{"title":"UHPLC-DAD-ESI-MSn profiling and predictive modeling of polyphenols in Ceratonia siliqua flowers with cosmetic applications","authors":"Aida Mekhoukhe, Leila Deflaoui-Abdelfettah, Abderrahmane Mokrani, Zina Mouhoubi Tafinine, Lamia Medouni-Haroune, Sonia Medouni-Adrar, Yasmine Ait-Abbas, Celia Ourari, Ouahiba Soufi-Maddi, Lila Boulekbache-Makhlouf, Khodir Madani, Hayate Haddadi-Guemghar","doi":"10.1007/s11694-026-04613-2","DOIUrl":"10.1007/s11694-026-04613-2","url":null,"abstract":"<div><p>This study explored the valorisation of carob (<i>Ceratonia siliqua</i>) flowers by optimizing the extraction of antioxidant compounds using Response Surface Methodology (RSM) with a Box Behnken Design (BBD). To the best of our knowledge, this represents the first report on carob flower polyphenols optimized with BBD model. Three variables were investigated: solvent concentration (50–80%), agitation speed (100–200 rpm), and extraction time (30–60 min). The optimized conditions were established at 80% ethanol, 200 rpm, and 50.96 min, resulting in a high global desirability score of 0.97. Under these optimal conditions, the experimental yields were 120.23 ± 1.16 mg GAE/g for total phenolic compounds (TPC), 26.44 ± 0.76 QE/g for flavonoids, 30.65 ± 0.85 mg TAE/g for tannins, and 17.77 ± 1.22 QE/g for flavanols. The data reported that all models developed exhibited good agreement between predicted and experimental values (R<sup>2</sup> = 0.8681–0.9997) and were statistically significant (F-values ranging from 0.000 to 0.032). The results of optimized extract were charachterized using Ultra High Performance Liquid Chromatography coupled with Diode Array Detection and Electrospray Ionisation Mass Spectrometry (UHPLC-DAD-ESI-MS<sup>n</sup>), revealing gallic acid and apigenin derivative as the most abundant compounds. Furthermore, the extracts demonstrated strong antioxidant and antidiabetic activities. Finally, five cosmetic body lotions were formulated using the optimized extract. Sensory evaluation revealed that formulation F3 received the highest overall score, indicating good consumer acceptability in terms of odor, spread ability, and skin feel.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15174 - 15195"},"PeriodicalIF":3.6,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871845","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

Use of innovative additives during malaxation: effects on olive paste properties and olive oil quality 在软化过程中使用创新添加剂：对橄榄油膏性质和橄榄油质量的影响

IF 3.6 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2026-06-27 DOI: 10.1007/s11694-026-04528-y

Ayşenur Acar, Derya Arslan

{"title":"Use of innovative additives during malaxation: effects on olive paste properties and olive oil quality","authors":"Ayşenur Acar, Derya Arslan","doi":"10.1007/s11694-026-04528-y","DOIUrl":"10.1007/s11694-026-04528-y","url":null,"abstract":"<div><p>This study investigated the effects of selected additives on olive oil quality and olive paste properties during malaxation. Using response surface methodology, oxalic acid (OA), L-cysteine (L-cys), ascorbic acid (AA), and magnesium chloride (MgCl₂) were incorporated into olive paste at different concentrations. Additive-treated samples generally showed increased oil yield and improved oxidative stability, reflected by lower peroxide, K<sub>232</sub>, and K<sub>270</sub> values, except for 2% MgCl₂, which negatively affected these parameters. The additives reduced paste pH and modified moisture content, indirectly influencing oil quality. Antioxidant capacity, evaluated by total phenolic content and DPPH radical scavenging activity, improved in most treatments, particularly with AA. However, β-carotene bleaching results decreased, possibly due to analytical interference from additive residues. Key phenolic compounds, including hydroxytyrosol, tyrosol, and oleuropein, were significantly enhanced. Controlled additive application during malaxation can improve extraction efficiency and modify the biochemical profile of olive oil, though antioxidant results should be interpreted cautiously.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"20 8","pages":"15021 - 15033"},"PeriodicalIF":3.6,"publicationDate":"2026-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148871789","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