Food chemistry advances最新文献_第10页

The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese 介质阻挡放电冷等离子体对马苏里拉奶酪的安全性和保质期参数的影响

Food chemistry advances Pub Date : 2024-06-12 DOI: 10.1016/j.focha.2024.100756

Vaez Nemati , Jonas T. Guimarães

{"title":"The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese","authors":"Vaez Nemati , Jonas T. Guimarães","doi":"10.1016/j.focha.2024.100756","DOIUrl":"10.1016/j.focha.2024.100756","url":null,"abstract":"<div><p>The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic <em>Escherichia coli</em> (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, <em>Pseudomonas, Enterobacteriaceae</em>, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100756"},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001527/pdfft?md5=51b0c7ef6bd41f8ab401a7911000eae3&pid=1-s2.0-S2772753X24001527-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141398561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Residue determination of thiamethoxam and its metabolite clothianidin in okra using the modified QuEChERS method with d-SPE clean-up coupled with LC-MS/MS 使用改良的 QuEChERS 方法（d-SPE 净化与 LC-MS/MS 联用）测定秋葵中噻虫嗪及其代谢物噻虫嗪的残留量

Food chemistry advances Pub Date : 2024-06-12 DOI: 10.1016/j.focha.2024.100754

Md Humayun Kabir , Sabina Yasmin , Sajia Islam , Md Afatab Ali Shaikh , Mohammad Moniruzzaman

{"title":"Residue determination of thiamethoxam and its metabolite clothianidin in okra using the modified QuEChERS method with d-SPE clean-up coupled with LC-MS/MS","authors":"Md Humayun Kabir , Sabina Yasmin , Sajia Islam , Md Afatab Ali Shaikh , Mohammad Moniruzzaman","doi":"10.1016/j.focha.2024.100754","DOIUrl":"10.1016/j.focha.2024.100754","url":null,"abstract":"<div><p>The aim of this study is to develop a modified QuEChERS method to analyze the thiamethoxam (TMX) and its metabolite clothianidin (CLO) in Okra. Using the developed analytical method the residue level of the neonicotinoid pesticides thiamethoxam (TMX) and its metabolite clothianidin (CLO) was determined in okra. The extraction was carried out using acetate buffer (1.5 g sodium acetate and 3.0 g anhydrous magnesium sulfate) in acetonitrile, and then the extract was cleaned up with optimized dispersive solid phase extraction (d-SPE) sorbents. The method linearity in a wide range (0.001–1.0 mg/L) with (R<sup>2</sup>≥0.9996), selectivity, accuracy (recoveries in the range of 86.9–97.8 %), precision (relative standard deviation (RSD) ≤ 5.8 %), limit of detection (LOD) and limit of quantification (LOQ) were 0.0007 and 0.002 mg/kg, respectively, and matrix suppression effect (ME) was observed -19.86 and -7.76 % for TMX and CLO, respectively. A total of 100 samples were collected from different market places in Dhaka, Bangladesh. The developed method coupled with LC-MS/MS was applied to determine the residue amount in the collected samples. In 43 % of the samples, TMX residues were found in the range of 0.0051- 0.214 mg/Kg. The maximum residue limit (MRL) of TMX and CLO in okra is 0.010 mg/kg; in 30 % of collected samples, TMX residue exceeds the MRL levels. The residue data were applied to estimate the human health risk.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100754"},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001503/pdfft?md5=6399210b31302f42bd884026ddbcc701&pid=1-s2.0-S2772753X24001503-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141406546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation, characterization, and adsorption capacity of pyrophosphoric acid sustainable activated carbon from baijiu spent grains for risk factor mitigation 从白酒废渣中提取焦磷酸可持续活性炭的制备、表征和吸附能力，用于降低风险因素

Food chemistry advances Pub Date : 2024-06-11 DOI: 10.1016/j.focha.2024.100753

Ziyang Wu , Silei Lv , Peng Xiao , Huan Cheng , Hehe Li , Jinyuan Sun , Xingqian Ye , Baoguo Sun

{"title":"Preparation, characterization, and adsorption capacity of pyrophosphoric acid sustainable activated carbon from baijiu spent grains for risk factor mitigation","authors":"Ziyang Wu , Silei Lv , Peng Xiao , Huan Cheng , Hehe Li , Jinyuan Sun , Xingqian Ye , Baoguo Sun","doi":"10.1016/j.focha.2024.100753","DOIUrl":"10.1016/j.focha.2024.100753","url":null,"abstract":"<div><p>The increasing societal concern regarding the safety of alcoholic beverages necessitates the implementation of effective and safe intervention measures to enhance their safety. This study aims to repurpose the substantial spent grains generated during Baijiu production, which have a significant environmental impact, into sustainable activated carbon (as an adsorbent) by pyrophosphoric acid to alleviate these concerns directly. Precise optimization strategies were employed for simulated and authentic Baijiu samples to determine ideal conditions for carbon synthesis suitable for different alcoholic beverages (with fewer flavor compounds and rich in flavor compounds). Characterization via FT-IR and SEM confirmed the porous structure of the activated carbon. The adsorption experiments indicate that calcination temperature significantly influences adsorption efficiency, favoring selective adsorption of higher alcohols, acetaldehyde, and methanol, while simultaneously reducing acid adsorption. Compared to commercial activated carbon, spent grain carbon exhibited superior acid retention effects. Through sensory evaluation to determine application parameters, activated carbon can reduce acetaldehyde and higher alcohols in Baijiu by 9.67 % and 14.94 %, respectively, without compromising aroma. Thus, this research not only provides a novel recycling strategy for the significant waste generated in Baijiu production but also offers a green and sustainable assurance measure for the quality and safety of alcoholic beverages.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100753"},"PeriodicalIF":0.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001497/pdfft?md5=8858c9122b7a1aeccba217eabd776533&pid=1-s2.0-S2772753X24001497-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141394737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Application of response surface methodology and artificial neural network to optimize the extraction of saponins and polyphenols from North Atlantic sea cucumber 应用响应面方法和人工神经网络优化北大西洋海参中皂甙和多酚的提取

Food chemistry advances Pub Date : 2024-06-09 DOI: 10.1016/j.focha.2024.100748

Oladapo F. Fagbohun , Joseph P.M. Hui , Junzeng Zhang , Guangling Jiao , H.P. Vasantha Rupasinghe

{"title":"Application of response surface methodology and artificial neural network to optimize the extraction of saponins and polyphenols from North Atlantic sea cucumber","authors":"Oladapo F. Fagbohun , Joseph P.M. Hui , Junzeng Zhang , Guangling Jiao , H.P. Vasantha Rupasinghe","doi":"10.1016/j.focha.2024.100748","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100748","url":null,"abstract":"<div><p>Response Surface Methodology (RSM) and Artificial Neural Network (ANN) were employed to optimize saponin extraction from North Atlantic Sea cucumber (<em>Cucumaria frondosa</em>). Ultrasonication-assisted ethanol-based extractions were used in a second-order polynomial and 3<sup>n</sup> full factorial RSM interconnected with neural design ANN model. A 3-10-2 neural network architecture was constructed to predict the relationship between the independent variables and bioactive compounds adequately. The extracts with the highest frondoside A yield were characterized for different triterpene glycosides (saponins) by high-resolution mass spectrometry (HRMS). A total of ten saponins were detected and tentatively identified including fallaxoside, frondoside, cucumarioside, cercodemasoide, colochiroside, and lefevreioside, with two unknown saponins. Six of the saponins were detected in <em>C. frondosa</em> extracts for the first time. The extract of body walls have a higher concentration of frondoside A (0.73 mg/g DW) than internal organs and tentacles (flowers or aquapharyngeal bulb). The optimized extracts exhibit a significantly higher concentration of polyphenols and saponins when compared with extracts prepared from conventional methods. The ANN model demonstrated a low <em>p</em> and high <em>f</em> values to indicate a perfect good fit for RSM model. The advanced knowledge of saponins of <em>C. frondosa</em> can contribute to the development of novel functional foods and ingredients from <em>C. frondos</em>a and their processing byproducts.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100748"},"PeriodicalIF":0.0,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001448/pdfft?md5=6baed55b24fd3bf9cb1b4796e2df4f05&pid=1-s2.0-S2772753X24001448-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish 富含芳香化合物的纳米给料系统的系统综述：鱼类的风味、气味和化学质量视角

Food chemistry advances Pub Date : 2024-06-08 DOI: 10.1016/j.focha.2024.100750

Turgay Cetinkaya , Mehmet Turan Ayseli

{"title":"A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish","authors":"Turgay Cetinkaya , Mehmet Turan Ayseli","doi":"10.1016/j.focha.2024.100750","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100750","url":null,"abstract":"<div><p>The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reactions, degradation of TMAO, and Strecker degradation. For this purpose, the area of nanoapplication methods is attracting attention because of their potential to play a crucial role in maintaining the quality and odor properties of fish, allowing the inhibition of the formation of unpleasant volatile compounds through the oxidation of aroma precursors, such as fatty acids. The nanofibers and NPs the allow carrying fragrances and flavors, resulting in improved performance of the EOs or masking unpleasant volatile compounds that are generated through lipid oxidation. Furthermore, nanovesicles containing aroma and flavor compounds from EOs and microalgae can extend the chemical decomposition with nanocoating methods. The combination of nanomaterials could be one of the promising ways to mask bitter taste and off-odor and delay spoilage in fish products as future trends. In this systematic review, the applications of nanotechnology in recent papers published over the last 10 years related to chemical quality and odor were discussed.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100750"},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001461/pdfft?md5=3ae567c784b929a5d06d7749a3af0e0a&pid=1-s2.0-S2772753X24001461-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141333387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A review on the influence of nutraceuticals and functional foods on health 营养保健品和功能食品对健康的影响综述

Food chemistry advances Pub Date : 2024-06-08 DOI: 10.1016/j.focha.2024.100749

Arumugam Vignesh , Thomas Cheeran Amal , Ariyan Sarvalingam , Krishnan Vasanth

{"title":"A review on the influence of nutraceuticals and functional foods on health","authors":"Arumugam Vignesh , Thomas Cheeran Amal , Ariyan Sarvalingam , Krishnan Vasanth","doi":"10.1016/j.focha.2024.100749","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100749","url":null,"abstract":"<div><p>In recent years, functional foods have gained attention for their potential health benefits beyond basic nutrition, serving as rich sources of proteins, carbohydrates, vitamins, and dietary fiber. Enriched with bioactive compounds such as polyphenols, tannins, flavonoids, and alkaloids, these foods have shown promise in inhibiting cell signaling pathways related to proliferation, communication, and apoptosis. Key components in functional foods offer health benefits. Omega-3 fatty acids scavenge free radicals, reducing the risk of chronic diseases like heart disease and cancer. Antioxidants in foods such as sesame seed oil promote cardiovascular health and have anti-inflammatory effects. Curcumin inhibits cancer by suppressing inflammatory cytokines. Understanding their mechanisms of action is crucial for realizing therapeutic benefits. However, identifying suitable bioactive substances and comprehending their role in disease prevention are challenging. As we enter the functional food era, this review aims to present the current state of functional foods and nutraceuticals, exploring their applications for human wellness. Recognizing nutrition's individualized nature of nutrition is a central theme, emphasizing the importance of tailored dietary recommendations based on diverse responses to these functional elements, ensuring that personalized approaches are aligned with individual health goals.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100749"},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X2400145X/pdfft?md5=fa8574db8470b9368473a32cd76cb33e&pid=1-s2.0-S2772753X2400145X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141324161","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach 酶水解大豆和乳清分离蛋白的功能特性：比较方法

Food chemistry advances Pub Date : 2024-06-06 DOI: 10.1016/j.focha.2024.100745

Pavel Rout , Chaitali Chakraborty , Shamim Hossain

{"title":"Functional characterization of enzyme-hydrolysed soy and whey protein isolates: A comparative approach","authors":"Pavel Rout , Chaitali Chakraborty , Shamim Hossain","doi":"10.1016/j.focha.2024.100745","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100745","url":null,"abstract":"<div><p>In the present study, the soy protein and whey protein isolates were hydrolysed using food-grade endoenzymes (papain and pancreatin) for different time periods (10, 30, 60, 90, and 120 min) at 35 °C. Several functional properties were examined at various times of hydrolysis. Papain hydrolysed both the isolates better than pancreatin throughout the hydrolysis period. The degree of hydrolysis of papain hydrolysed soy protein isolate was 1.12 after 120 min of hydrolysis. During the hydrolysis, the particle size of the isolates was decreased initially followed by slight increase. The particle size of whey protein isolate was higher than the soy protein isolate. Zeta potential was decreased during hydrolysis for both isolates. The particle size and zeta potential were inversely proportional to the degree of hydrolysis. SDS-PAGE has shown that, soy protein isolate had a greater number of peptide bands after hydrolysis than whey protein isolate. Emulsifying activity increased with hydrolysis time. Emulsion stability increased after enzyme addition and decreased with time. From this study it was evident that, enzymatic hydrolysis of defatted soy protein isolate enhances its functional properties. Hence, this hydrolysed soy protein isolate can be used as a cost-effective alternative to whey protein isolate, for vegans and patients.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100745"},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001412/pdfft?md5=d7ef4b56b64aba5bdec9e495d38e51ae&pid=1-s2.0-S2772753X24001412-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141324163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive 用作食品添加剂的一些民族香料种子粉的风味特征、抗氧化活性、粒度分布和功能特性

Food chemistry advances Pub Date : 2024-06-04 DOI: 10.1016/j.focha.2024.100744

Hope Chioma Oti, Blessing Ifeoma Offia-Olua, Anthony Nwankwo Ukom

{"title":"Flavour profiles, antioxidant activity, particle size distribution and functional properties of some ethnic spice seed powder used as food additive","authors":"Hope Chioma Oti, Blessing Ifeoma Offia-Olua, Anthony Nwankwo Ukom","doi":"10.1016/j.focha.2024.100744","DOIUrl":"10.1016/j.focha.2024.100744","url":null,"abstract":"<div><p>Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spice's seed powder were determined by standard methods. GC–MS analysis revealed significantly higher (<em>p</em> < 0.05) concentrations of flavour compounds which were coumarin <em>(Irugege</em>), arachidonic acid (<em>Gbafilo</em>), linoleic acid (<em>Njangsa</em>), oleic acid (<em>Omilo</em>), 9-tetradecenal (<em>Ataiko</em>), and tocopherol and squalene (Country onoins). Tocopherol was significantly (<em>p</em> < 0.05) higher in <em>Njangsa, Omilo</em> and Country onion, whereas linoleic acid was higher in <em>Irugege, Njangsa</em> and Country onions. Further, the results revealed that total phenolic content was higher in <em>Ataiko</em> (17.42 mg GAE/100 g) and total flavonoids content was higher in <em>Gbafilo</em> (80.46 mg QE/100 g). DPPH percentage ranged from 39.27 (<em>Njangsa</em>) to 52.07 % (Country onions), FRAP was 28.69 (<em>Omilo</em>) to 42.02 Mmol Fe (11)/100 g (<em>Ataiko</em>). The spice's particle sizes were equivalent of 0.25 to 0.5 mm sieve mesh. Water and oil absorption capacities ranged from 0.9 (<em>Njangsa</em>) to 2.2 % (<em>Irugege</em>) and 1.1 (<em>Njangsa</em>) to 1.46 % (<em>Omilo</em>). Bulk density of spices varied between 0.37 to 0.61 g/cm<sup>3</sup> (loose bulk density) and 0.55 to 0.96 g/cm<sup>3</sup> (tapped bulk density). These spices represent natural sources of potent flavour and antioxidant compounds for nutrition and health benefits. The study further highlighted that the spices can play functional role in food systems and for industrial exploitation.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100744"},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001400/pdfft?md5=0bdf93d9ccbfd77f114e1e8a6dfc2932&pid=1-s2.0-S2772753X24001400-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141409959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of growth and development of pumpkin cv Mini Jack fruits 迷你杰克南瓜果实的生长和发育特征

Food chemistry advances Pub Date : 2024-06-04 DOI: 10.1016/j.focha.2024.100743

Genilza Almeida da Graça , Pryanka Thuyra Nascimento Fontes , Alysson Caetano Soares , Mônica Silva de Jesus , Patrícia Nogueira Matos , Maria Terezinha Santos Leite Neta , Adriano do Nascimento Simões , Luciana Marques de Carvalho , Luiz Fernando Ganassali de Oliveira Júnior , Marcelo Augusto Gutierrez Carnelossi , Aline de Almeida Vasconcelos

{"title":"Characterization of growth and development of pumpkin cv Mini Jack fruits","authors":"Genilza Almeida da Graça , Pryanka Thuyra Nascimento Fontes , Alysson Caetano Soares , Mônica Silva de Jesus , Patrícia Nogueira Matos , Maria Terezinha Santos Leite Neta , Adriano do Nascimento Simões , Luciana Marques de Carvalho , Luiz Fernando Ganassali de Oliveira Júnior , Marcelo Augusto Gutierrez Carnelossi , Aline de Almeida Vasconcelos","doi":"10.1016/j.focha.2024.100743","DOIUrl":"10.1016/j.focha.2024.100743","url":null,"abstract":"<div><p>The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini Jack. For this, fruits were harvested at 0, 5, 10, 15 and 20 days after anthesis (DAA) and evaluated for respiratory rate, height, diameter, weight, skin color, firmness, skin and pulp thickness, concavity fruit, pH, acidity, total soluble solids, carotene in the skin and pulp, reducing sugars, non-reducing sugars, and total sugars. During the growth and development of the fruits, there was an increase in the levels of total sugars, total soluble solids, and changes in carotene levels up to 10 DAA. The levels of total carotenoids increased significantly throughout the development of the fruits reaching the highest values at 20 DAA. It was possible to verify that the respiratory rate of the fruits was high at the beginning of development presenting reduction and stabilization at 10 DAA. The weight, height and concavity of the fruits increased up to 10 DAA. Thus, the ideal point for harvesting the fruits of the Mini Jack pumpkin occurred between 10 and 15 DAA.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"5 ","pages":"Article 100743"},"PeriodicalIF":0.0,"publicationDate":"2024-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001394/pdfft?md5=70a0f84be799104de3d20dee69467837&pid=1-s2.0-S2772753X24001394-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141275668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formation of quercetin from taxifolin and quercetin 7-O-glucoside from taxifolin 7-O-glucoside by cooking sorghum grains: Possible mechanisms of their formation 通过蒸煮高粱谷物，从紫杉醇中生成槲皮素，并从紫杉醇 7-O 葡萄糖苷中生成槲皮素 7-O-葡萄糖苷：它们形成的可能机制

Food chemistry advances Pub Date : 2024-06-01 DOI: 10.1016/j.focha.2024.100740

U. Takahama, Yuna Ito, Emiko Yanase, Toshihiro Ansai, S. Hirota

引用次数: 0