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

Effect of protein hydrolysates on advanced glycation end-products in frozen-thawed and reheated minced squid 蛋白水解物对冻融和再加热鱿鱼肉末晚期糖基化终产物的影响

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-31 DOI: 10.1007/s11694-025-03355-x

Fuyu Chu, Yi Lin, Yiqun Huang, Lihong Niu, Demeng Zhang, Keqiang Lai

{"title":"Effect of protein hydrolysates on advanced glycation end-products in frozen-thawed and reheated minced squid","authors":"Fuyu Chu, Yi Lin, Yiqun Huang, Lihong Niu, Demeng Zhang, Keqiang Lai","doi":"10.1007/s11694-025-03355-x","DOIUrl":"10.1007/s11694-025-03355-x","url":null,"abstract":"<div><p>The effects of the formation of advanced glycation end-products (AGEs), including <i>N</i><sup><i>ε</i></sup>-carboxymethyllysine (CML) and <i>N</i><sup><i>ε</i></sup>-carboxyethyllysine (CEL), in preheated minced squid treated with protein hydrolysates were investigated during frozen-thawed cycles and reheating. Lipid oxidation indexes, protein oxidation indexes and precursors of AGEs were also analyzed to explore the pathways of protein hydrolysates on AGEs and to reveal the mechanism of AGEs generation. During frozen-thawed cycles, the contents of AGEs, thiobarbituric acid reactive substances, glyoxal, and methylglyoxal in minced squid showed a continuous increasing trend, and the level of sulfhydryl groups decreased continuously. Reheating resulted in a significant increase in CML (53.4 − 160.4%) and CEL (2.7 − 76.9%), while glyoxal (4.6 − 11.9%) and methylglyoxal (2.0 − 11.8%) decreased. Protein hydrolysates inhibited both lipid oxidation and protein oxidation during frozen-thawed cycles and reheat compared to the blank group. The average level of AGEs in the experimental group after reheating was lower than that of the blank group by 37.0% (CML) and 32.9% (CEL). The results indicated that the addition of protein hydrolysates had a better inhibitory effect on the generation of AGEs during reheating.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5796 - 5805"},"PeriodicalIF":3.3,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905054","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

Protein hydrolysis with plant juices enhances antioxidant, prebiotic, and wound-healing properties of the hydrolysates: A study in edible bird’s nest 用植物汁液水解蛋白质可提高水解产物的抗氧化、益生元和伤口愈合性能：一项食用燕窝的研究

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-30 DOI: 10.1007/s11694-025-03338-y

Thi-Phuong Nguyen, Tang Van Duong, Kim Nhung Ta, Khoa Thi Nguyen

{"title":"Protein hydrolysis with plant juices enhances antioxidant, prebiotic, and wound-healing properties of the hydrolysates: A study in edible bird’s nest","authors":"Thi-Phuong Nguyen, Tang Van Duong, Kim Nhung Ta, Khoa Thi Nguyen","doi":"10.1007/s11694-025-03338-y","DOIUrl":"10.1007/s11694-025-03338-y","url":null,"abstract":"<div><p>Enzymatic hydrolysis with plant extracts containing native proteases has gained great interest due to its ability to improve the nutraceutical and pharmaceutical values of parent proteins. This study aims to investigate the potential of three plant juices - those from asparagus stems (<i>Asparagus officinalis)</i>, red bell peppers (<i>Capsium annuum)</i>, and ginger rhizomes <i>(Zingiber officinale</i>) - alongside the plant-derived commercial enzyme papain in the hydrolysis of edible bird’s nest (EBN). The antioxidant, prebiotic, and wound-healing properties, as well as the free sialic acid and amino acid contents were also examined in the study. Our analyses revealed that plant juices and papain demonstrated proteolytic activity against EBN, achieving a degree of hydrolysis between 20 and 24%. Notably, the hydrolysis with plant juices promoted the ABTS<sup><b>•</b>+</sup> and <sup>•</sup>OH-scavenging capacities, cell proliferation of probiotic <i>Lactobacillus acidophilus</i>, and wound-healing activity in human fibroblast model. Furthermore, the free sialic acid and amino acid contents were significantly increased in the hydrolysates by plant juices compared to EBN. In comparison, hydrolysis with papain exhibited less enhancements. Our results highlight an alternative method of incorporating asparagus stems, red bell peppers, and ginger rhizomes into EBN hydrolysis for potential applications in food, cosmetic, and pharmaceutical industries.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5572 - 5584"},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905095","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

Nutritional potential of Ulvophyceae green seaweeds: future superfoods 绿海藻的营养潜力：未来的超级食品

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-30 DOI: 10.1007/s11694-025-03326-2

Shilpa Kamalakar Pai, Kajal Chakraborty, Rekha Devi Chakraborty

{"title":"Nutritional potential of Ulvophyceae green seaweeds: future superfoods","authors":"Shilpa Kamalakar Pai, Kajal Chakraborty, Rekha Devi Chakraborty","doi":"10.1007/s11694-025-03326-2","DOIUrl":"10.1007/s11694-025-03326-2","url":null,"abstract":"<div><p>The increasing demand for nutrient-dense and sustainable foods highlights green seaweeds, particularly Ulvophyceae species, as promising dietary resources. The aim of the current study was to evaluate the nutritional composition of <i>Ulva fasciata</i>, <i>U. lactuca</i>, <i>U. reticulata</i>, <i>Chaetomorpha linum</i>, <i>Caulerpa racemosa</i>, <i>C. sertularioides</i>, and <i>Halimeda gracilis</i>. Lipid content ranged from 1.05% (<i>U. reticulata</i>) to 9.65% (<i>C. racemosa</i>), exceeding common cereals while offering favorable fatty acid profiles and low cholesterol levels (1.8–5.5 mg%). Protein content in <i>C. sertularioides</i> (23.7%) and <i>C. racemosa</i> (15.4%) surpasses cereals and approaches that of pulses, underscoring their potential in combating protein malnutrition. Carbohydrate levels (25.7–63.5%) support low-carbohydrate diets while contributing to energy intake. Essential amino acid profiles, notably in <i>U. lactuca</i> and <i>C. racemosa</i>, meet or exceed FAO/WHO recommendations, enhancing their value as alternative protein sources. Polyunsaturated fatty acid content, particularly in <i>U. fasciata</i> and <i>C. racemosa</i>, supports cardiovascular health. Mineral analysis highlights <i>U. lactuca</i> as a source of calcium and sodium, while <i>C. sertularioides</i> is rich in magnesium. Iron content across all species exceeds 24 mg/kg, supporting anemia prevention. These findings emphasize the nutritional versatility of green seaweeds, offering sustainable solutions for food security and human health.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5475 - 5488"},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905096","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

Soy protein isolate films: a biodegradable solution for UV protection alternatives 大豆分离蛋白薄膜：一种可生物降解的紫外线防护替代品

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-29 DOI: 10.1007/s11694-025-03347-x

Mahin Saif Nowl, V. Ambili, Vishal Gautam, Saikat Dutta, Saumen Mandal

{"title":"Soy protein isolate films: a biodegradable solution for UV protection alternatives","authors":"Mahin Saif Nowl, V. Ambili, Vishal Gautam, Saikat Dutta, Saumen Mandal","doi":"10.1007/s11694-025-03347-x","DOIUrl":"10.1007/s11694-025-03347-x","url":null,"abstract":"<div><p>The uncompromising need to protect against harmful UVA and UVB radiation and to alleviate plastic pollution has catalyzed the development of innovative, eco-friendly materials. This study presents a solution by developing a transparent coating derived from Soy Protein Isolate (SPI), offering UV protection as well as sustainable bioplastic alternatives to synthetic polymers. The structural and chemical properties of SPI coatings, highlighting their UV protective capabilities, were analyzed using UV absorption spectroscopy, Fourier Transform Infrared Spectroscopy (FTIR), Raman Spectroscopy, X-ray Diffraction (XRD), Field Emission Scanning Electron Microscopy (FE-SEM), Differential Scanning Calorimetry (DSC), Nuclear Magnetic Resonance (NMR), and High-Resolution Liquid Chromatography-Mass Spectrometry (HR-LCMS). X-ray photoelectron spectroscopy (XPS) analysis showed decrease in carbon composition between SPI powder and film, suggesting a different surface composition for the film from powder, whereas denaturation was further confirmed by DSC. Contact angle measurement gives insights about the surface properties of the film and HR-LCMS gives the amino acids present in SPI. The biodegradability of SPI, coupled with its durability and transparency, underscores its potential as a versatile host material for various coatings. highlighting its additional advantage. From the FE-SEM study, the coating shows uniformity, which presents an innovative approach to transparent coatings. Notably, alongside transparency, the inherent UV absorption properties of SPI remained consistent before and after denaturation, showing potential applications in UV protective biodegradable coatings for various industrial applications, promoting eco-friendly alternatives to synthetic polymers.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5683 - 5694"},"PeriodicalIF":3.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905084","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

Analytical approaches for estimation of B vitamins in food: a review on the shift from single to multi-vitamin analysis 食品中B族维生素的分析方法：从单一维生素分析向多种维生素分析的转变

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-29 DOI: 10.1007/s11694-025-03337-z

Mayur Dhale, Richa Singh, Rajan Sharma, Sumit Arora, Rohit Bothra

{"title":"Analytical approaches for estimation of B vitamins in food: a review on the shift from single to multi-vitamin analysis","authors":"Mayur Dhale, Richa Singh, Rajan Sharma, Sumit Arora, Rohit Bothra","doi":"10.1007/s11694-025-03337-z","DOIUrl":"10.1007/s11694-025-03337-z","url":null,"abstract":"<div><p>B vitamin analysis, irrespective of matrix, is broadly categorized into two main approaches: individual estimation methods and simultaneous multi-vitamin estimation methods. In this review, individual vitamin estimation methodologies such as microbiological assays, spectrofluorometric techniques, spectrophotometric methods, and immunoassays have been reviewed, with a focus on their principles, advantages, and limitations. For simultaneous multi-vitamin estimation, the emphasis is on liquid chromatography-based techniques, which provide a robust and efficient means of multi-analyte determination. Additionally, all relevant standard methods established by the Association of Official Analytical Chemists (AOAC) for B vitamin analysis in dairy and other food products have been thoroughly reviewed, offering a comprehensive overview of standardized practices. Unlike conventional methods such as spectrophotometry, spectrofluorometry, or microbiological assays, which are time-consuming and limited to detecting only a particular vitamin at a time, chromatographic techniques enable the simultaneous estimation of multiple vitamins. This advancement significantly enhances efficiency and accuracy in both the food and pharmaceutical sectors, ensuring more precise assessments of vitamin content. As analytical methodologies continue to evolve, they facilitate more comprehensive evaluations, contributing to improved nutritional insights and product development. This transition underscores a commitment to advancing scientific practices to meet the growing nutritional demands and regulatory standards essential for safeguarding public health.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5242 - 5256"},"PeriodicalIF":3.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905085","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

Analytical advances in food authentication and origin traceability: from mass spectrometry to AI and IoT-enabled smart sensing systems 食品认证和原产地追溯的分析进展：从质谱分析到人工智能和物联网智能传感系统

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-29 DOI: 10.1007/s11694-025-03341-3

Anagha Kamble, Swati Bajaj, Amit S. Dhaulaniya, Biji Balan

{"title":"Analytical advances in food authentication and origin traceability: from mass spectrometry to AI and IoT-enabled smart sensing systems","authors":"Anagha Kamble, Swati Bajaj, Amit S. Dhaulaniya, Biji Balan","doi":"10.1007/s11694-025-03341-3","DOIUrl":"10.1007/s11694-025-03341-3","url":null,"abstract":"<div><p>Over recent years, food supply chain has been constantly widening its horizons with its increasing complexity, due to which various parameters are liable to influence food quality and safety. Traders, driven by economic interests, are inclined to deteriorate the original food quality and substitute it with illegal products. As a corollary, it necessitates the requirement of rapid authentication of agricultural food products and their origin traceability. A diverse range of analytical techniques exemplify high throughput and resolution along with amplified accuracy such that complex food matrices can be analysed. This review highlights significant advancements in mass spectrometry (MS)-based techniques, and proteogenomic techniques. Artificial intelligence (AI), internet of things (IoT), separately and collectively with non-destructive techniques have embodied modern technology and have attracted a great deal of notice, which boosts the handling of complex data. We further emphasize on the applications, portability, and sophistication of biosensing devices in synergy with AI models, which are changing the paradigm for assessing food quality and its traceability. Current research gaps regarding data leakage, real-time interpretable models, and the need for structured protocols have been reviewed. AI models, smart sensors, and IoT with their dynamic algorithms are escalating the fidelity in detecting food adulteration.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5257 - 5285"},"PeriodicalIF":3.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905086","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

Persimmon fruit detection in complex scenes based on PerD-YOLOv8 基于PerD-YOLOv8的复杂场景柿子果实检测

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-29 DOI: 10.1007/s11694-025-03268-9

Haozhuang Liu, Wenjuan Gu, Wenbo Wang, Yang Zou, Hang Yang, Tiangui Li

{"title":"Persimmon fruit detection in complex scenes based on PerD-YOLOv8","authors":"Haozhuang Liu, Wenjuan Gu, Wenbo Wang, Yang Zou, Hang Yang, Tiangui Li","doi":"10.1007/s11694-025-03268-9","DOIUrl":"10.1007/s11694-025-03268-9","url":null,"abstract":"<div><p>Smart harvesting of persimmon fruits is a critical component in advancing its production chain, with the primary challenge being the real-time and accurate detection of fruit. However, existing computer vision methods still struggle to detect persimmon fruits in complex scenes, such as those with complex backgrounds, small target fruits, leaf occlusion and overlapping fruits. In this paper, an improved YOLOv8n model PerD-YOLOv8 (persimmon fruit detection-YOLOv8n) was developed to exploit the detection accuracy of persimmon fruit. Firstly, FasterNet was selected as the backbone feature extraction network of YOLOv8n to improve the feature extraction ability of the model in complex background situations. Secondly, the P2 detection layer was added and fused with the bidirectional feature pyramid network (BiFPN) to replace the path aggregation network-feature pyramid networks (PAN-FPN) structure of YOLOv8n, to improve detection accuracy of small targets and reduce complexity. Lastly, the Wise-Intersection over Union (WIoU) loss function was introduced to optimise the training process, improving fruit localisation accuracy in case of leaf occlusion and fruit overlap. The experimental results show that the precision (P), recall (R), mAP@0.5, and mAP@0.5:0.95 of PerD-YOLOv8 reached 95.2%, 90.4%, 96.3%, and 84.0%, respectively, which displays noticeable advantage compared with Faster R-CNN, SSD, YOLOv3-Tiny, YOLOv4-Tiny, YOLOv5n, YOLOv6, YOLOv7, YOLOv8n, and RT-DETR. The model performs well in detecting persimmon fruits under complex scenarios, which could provide technical support for the development of persimmon picking robots.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 7","pages":"4543 - 4560"},"PeriodicalIF":3.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145145685","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 key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS 利用HS-GC-IMS和MMSE-GC-MS对不同来源鱿鱼主要香气成分进行表征

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-28 DOI: 10.1007/s11694-025-03362-y

Mengli Han, Meijiao Gui, Yurui Zhang, Yan Li, Mingyuan Li, Yuan Gu, Xin Song, Wenzheng Shi

{"title":"Characterization of key aroma compounds from squids of different origins using HS-GC-IMS and MMSE-GC-MS","authors":"Mengli Han, Meijiao Gui, Yurui Zhang, Yan Li, Mingyuan Li, Yuan Gu, Xin Song, Wenzheng Shi","doi":"10.1007/s11694-025-03362-y","DOIUrl":"10.1007/s11694-025-03362-y","url":null,"abstract":"<div><p>In order to analyze the aroma properties of squid from different origins, this study compared and analyzed the aroma properties of squid from six origins using sensory evaluation, electronic nose (E-nose), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and monolithic material sorptive extraction gas chromatography-mass spectrometry (MMSE-GC-MS). The aroma attributes of the squid were mainly fishy, rotten, earthy, cucumber, mushroom, almond, and pine, with fishy being the main aroma attribute. The results of E-nose analysis showed that the Peruvian squid had the strongest aroma and was significantly different from the other samples. Sixty-two and 57 volatile compounds were identified from squid using HS-GC-IMS and MMSE-GC-MS, respectively, with different characteristic volatile compounds in squid from different origins. In addition, 10 volatile compounds were identified as key aroma contributors (octanal, 3-mercapto-2-butanone, naphthalene, 2-methylisoborneol, (<i>E</i>)-2-nonenal, 2-methoxyphenol, hexanal, nonanal, 1-octen-3-ol, 2-methyl-3-pentanone) in six squid species, and these volatile compounds may be the key compounds that give different aroma characteristics to squids from different origins. The results of partial least squares discrimination analysis (PLS-DA) showed that HS-GC-IMS demonstrated a better ability to separate squids from different origins, and among the six squids, Argentinean and North Pacific squid were close in odor, while Peruvian squid had the greatest difference in odor with squids of other origins. This study helps to better understand the aroma characteristics of squids from different origins.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5898 - 5908"},"PeriodicalIF":3.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904985","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 chitosan coating incorporated with turmeric extract improves the storage quality of mango 姜黄提取物壳聚糖包衣改善了芒果的贮藏品质

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-28 DOI: 10.1007/s11694-025-03317-3

Hadia Akhter, Riazil Zannat, Ananya Khatun, Rusad Bin Anwar, Md. Atikul Islam, Md. Arifuzzaman, Md. Hassanur Rahman

{"title":"Application of chitosan coating incorporated with turmeric extract improves the storage quality of mango","authors":"Hadia Akhter, Riazil Zannat, Ananya Khatun, Rusad Bin Anwar, Md. Atikul Islam, Md. Arifuzzaman, Md. Hassanur Rahman","doi":"10.1007/s11694-025-03317-3","DOIUrl":"10.1007/s11694-025-03317-3","url":null,"abstract":"<div><p>Mangoes are highly nutritious fruits with significant commercial value; however, they are prone to postharvest diseases and short shelf life, leading to substantial losses. This paper addresses concerns regarding chemical residues without causing any economic losses through the development of an edible coating with chitosan and turmeric extract to prolong postharvest shelf life and preserve mango quality. The experiment followed a Completely Randomized Design (CRD) with three replications, each containing ten fruits. The five treatments were: Control (T0), 1.5% chitosan (CHT) (T1), 1.5% chitosan + 0.5% turmeric extract (TUE) (T2), 1.5% chitosan + 1% turmeric extract (T3), and 1.5% chitosan + 1.5% turmeric extract (T4). Physiologically mature mangoes were treated with these coatings, and quality parameters were evaluated during storage. Results showed reduced weight loss and better fruit firmness in coated mangoes. Furthermore, the coatings also influenced total soluble solids, titratable acidity, vitamin C, sugar, and Beta-carotene content compared to the control. Disease incidence was also considerably reduced by the coating treatments. Treatment with 1.5% chitosan + 1% turmeric extract produced the best results for total phenol, flavonoid, and antioxidant (DPPH* scavenging activity) over the control. Treated mangoes retained better color parameters (L*-Lightness, a*-greenness to redness (green to red transition), b*-yellowness), preserving visual appeal. Sensory evaluations revealed improved flavor, sweetness, appearance, and overall impression in treated mangoes. Overall, combining chitosan and turmeric extract effectively reduced postharvest losses and enhanced mango shelf life and quality, offering a safe, eco-friendly alternative to chemical treatments.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 7","pages":"5076 - 5089"},"PeriodicalIF":3.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145170202","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 lipid types on gel characteristics of fermented mung bean-based milk 脂类对发酵绿豆乳凝胶特性的影响

IF 3.3 3区农林科学

Journal of Food Measurement and Characterization Pub Date : 2025-05-28 DOI: 10.1007/s11694-025-03366-8

Jinqi Liu, Lina Xing, Tong Zhu, Shuangneng Liu, Wenjun Mu, Xiaowei Zheng, Sumei Zhou, Jing Lu

{"title":"Impact of lipid types on gel characteristics of fermented mung bean-based milk","authors":"Jinqi Liu, Lina Xing, Tong Zhu, Shuangneng Liu, Wenjun Mu, Xiaowei Zheng, Sumei Zhou, Jing Lu","doi":"10.1007/s11694-025-03366-8","DOIUrl":"10.1007/s11694-025-03366-8","url":null,"abstract":"<div><p>Lipids are an ingredient that improves the physicochemical properties and organoleptic qualities of the fermented milk. However, the effect of lipid type on the gel characteristics of fermented mung bean based milk has not been studied yet. In this study, the effects of adding butter, palm oil, rice oil, sunflower oil, and linseed oil to fermented mung bean based milk on gel quality and microstructure were investigated. The results showed that the addition of lipids could improve the quality of fermented mung bean based milk, in which the sample added butter had the highest water holding capacity of 54.97%, the largest hardness of 61.51 g, a larger absolute value of potential of 17.17 mV, a smaller average particle size of 2.42 μm, a high viscosity and modulus, a dense gel structure and small pores, which indicated that fermented mung bean based milk made with the addition of exogenous lipids butter could have good stability. Further analysis showed that the higher the oil saturation, saturated fatty acid/unsaturated fatty acid ratio, 18:1/18:2 ratio and the content of fatty acids with less than 18 carbon atoms, the higher the fermented mung bean based milk viscosity and viscous modulus, and the more beneficial it is to keep the fermented mung bean based milk stable. Our research not only provided suitable lipids but also established criteria for selecting the appropriate lipids to produce stable and acceptable mung bean based milk.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5946 - 5957"},"PeriodicalIF":3.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904988","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