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You searched for: Journal name Journal of food measurement & characterization Remove constraint Journal name: Journal of food measurement & characterization Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.16 no.2 Remove constraint Source: 2022 v.16 no.2
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1. A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM

Author:
Aysun Yucetepe
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1516-1527
ISSN:
2193-4126
Subject:
Chlorella vulgaris; antioxidant activity; emulsions; enzymes; experimental design; measurement; microalgae; oils; osmotic stress; protein content; response surface methodology; ultrasonics; water binding capacity
Abstract:
... In this study, the effect of a combination of osmotic shock, the use of carbohydrase enzyme and ultrasound waves was investigated on protein content (PC), total phenolic content (TPC) and antioxidant activity (AOA) by CUPRAC and DPPH methods of protein extracts from Chlorella vulgaris green microalgae. The extraction parameters (enzyme/substrate ratio (E/S), ultrasound probe time and extraction ti ...
DOI:
10.1007/s11694-021-01258-1

2. A review on tea quality and safety using emerging parameters

Author:
Anuja Bhargava; Atul Bansal; Vishal Goyal; Pratosh Bansal
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1291-1311
ISSN:
2193-4126
Subject:
beverages; chromatography; colorimetry; computer vision; cost effectiveness; electrochemistry; fermentation; food industry; measurement; microbiology; nervous system diseases; safety assessment; sensors (equipment); spectroscopy; tea
Abstract:
... The world's high-value crop is tea, its aspect plays a powerful role in its marketability. Tea is the utmost extensively absorb aromatic beverage with the legion of health benefit and respond as a remedy for various disease like neurological disorder and cardiovascular. The emerging, spectroscopic and classified approaches for safety and quality assessment determination like electrochemical method ...
DOI:
10.1007/s11694-021-01232-x

3. Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods

Author:
Hanan H. Abdel-Khalek; Zakaria Ahmed Mattar
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1559-1571
ISSN:
2193-4126
Subject:
COVID-19 infection; antibacterial properties; antineoplastic activity; antioxidants; crude fiber; crude protein; dietary supplements; flavonoids; grapes; measurement; mulberries; nutritive value
Abstract:
... Interest in the biological role of bioactive compounds present in plant by-products has increased over the last few years. This study aimed to investigate the nutritive value and biological activities of Egyptian Grape leaves (GL), Grape seeds (GS) and Mulberry leaves (ML), as well as investigate the impact of γ-irradiation for improving the utilization of these plant by-products. The dose level 5 ...
DOI:
10.1007/s11694-022-01289-2

4. Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry

Author:
Alessandra Cristina Pedro; María Luisa Pérez-Rodríguez; María-Cortes Sánchez-Mata; Radla Zabian Bisinella; Cristina Soltovski de Oliveira; Egon Schnitzler; Camila Delinski Bet; Giselle Maria Maciel; Charles Windson Isidoro Haminiuk
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1263-1273
ISSN:
2193-4126
Subject:
Lycium; antioxidant activity; ascorbic acid; carotenoids; fatty acid composition; ingredients; linoleic acid; measurement; thermal degradation; thermal stability; ultrasonics
Abstract:
... Goji fruits grown in the organic and conventional systems were investigated for phenolic content (TPC), antioxidant activity (AA), carotenoid and ascorbic acid profile, fatty acid composition (FA), and thermal stability. Phenolic extracts and solid samples were analyzed, comparing the use of shaker and ultrasound for Folin-Ciocalteu, Fast Blue BB, and FRAP methods. HPLC and GC-FID were used to det ...
DOI:
10.1007/s11694-021-01274-1

5. Chitosan coating modulates cell wall degrading enzymes and preserved postharvest quality in cold-stored pear fruit

Author:
T. Adhikary; P. P. S. Gill; S. K. Jawandha; A. Sinha
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1395-1403
ISSN:
2193-4126
Subject:
Pyrus pyrifolia; cell respiration; cell walls; chitosan; cold storage; endo-1,4-beta-glucanase; firmness; fruit quality; fruits; measurement; pears; pectinesterase; phenols; polygalacturonase; shelf life; spoilage; storage time; titratable acidity; weight loss
Abstract:
... The effectiveness of chitosan coating to delay the postharvest losses and preserving fruit quality in pear (Pyrus pyrifolia Burm.) cultivar “Patharnakh”, as well as its effect on enzymatic activities involved in the fruit softening were evaluated during long term storage. Pear fruits were coated with 0.5%, 1.0%, 2.0% chitosan (CH) emulsions and stored at low temperature storage conditions (0–1 °C ...
DOI:
10.1007/s11694-022-01291-8

6. Composition, antioxidant activity and rheological characteristics of spreadable pastes with blackberry pulp (Rubus fruticosus)

Author:
Juan Alfredo Salazar-Montoya; Stephanie Hereira-Pacheco; Alfredo Cruz-Orea; Emma Gloria Ramos-Ramírez
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1459-1471
ISSN:
2193-4126
Subject:
Rubus plicatus; antioxidant activity; blackberries; cream; cream cheese; measurement; models; pulp; viscoelasticity; viscosity
Abstract:
... The aim of this study was to determine the composition, antioxidant activity and rheological characteristics of spreadable pastes with blackberry pulp (BP) containing cream (C) or cream cheese (CC). Spreadable pastes were prepared in different ratios (1:3, 1:1, and 3:1, w/w). When the amount of blackberry pulp is greater in spreadable pastes containing cheese or cream cheese, the contents of dry m ...
DOI:
10.1007/s11694-022-01279-4

7. Double yolk nondestructive identification system based on Raspberry Pi and computer vision

Author:
Wei Chen; Nianfeng Du; Zhengqi Dong; Zengwang Yang
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1605-1612
ISSN:
2193-4126
Subject:
algorithms; cameras; computer vision; computers; duck eggs; ducks; measurement; neural networks; raspberries
Abstract:
... The nutritional and commercial value of double yolk eggs is higher than that of single yolk eggs, but the traditional manual identification of double yolk eggs is costly, inefficient and has high error. For rapid and accurate identification of double yolk eggs, a portable double yolk nondestructive identification system and an online double yolk nondestructive identification system are proposed in ...
DOI:
10.1007/s11694-021-01269-y

8. Effects of different extraction on the antibacterial and antioxidant activities of phenolic compounds of areca nut (husks and seeds)

Author:
Xiaoyuan Fan; Chengyu Jiang; Wenna Dai; Huijuan Jing; Xiaojing Du; Mengchen Peng; Yangyang Zhang; Ling Mo; Li Wang; Xiaohua Chen; Zaixiang Lou; Hongxin Wang
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1502-1515
ISSN:
2193-4126
Subject:
Escherichia coli; Pseudomonas aeruginosa; Staphylococcus aureus; Streptococcus mutans; antibacterial properties; antibiotics; antioxidant activity; betel nut; ethanol; measurement; metabolites; proanthocyanidins; solvents; superoxide anion
Abstract:
... Phenolic compounds are bioactive metabolites in plants. The phenolic compounds in husks and seeds of areca nut (AN) were extracted via conventional liquid–solid extraction and ultrasonic-microwave synergistic extraction (UMSE), and abbreviated as CHP, CSP, UHP, and USP, respectively. The extraction conditions of UHP and USP were optimized (solid/solvent ratio of 1:40 and 1:50, the ethanol concentr ...
DOI:
10.1007/s11694-021-01244-7

9. Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices

Author:
Zhenzhen Wei; Zhenhua Duan; Xiaoxian Tang; Yanting Qin; Siyun Zhou; Weiwen Duan; Yan Liu
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1744-1753
ISSN:
2193-4126
Subject:
antioxidant activity; ascorbic acid; food quality; measurement; persimmons; phenols
Abstract:
... The impact of drying on the nutritional compositions of products is one of the crucial issues restricting the advance of food quality, but there has been a lack of systematic research on the variation characteristics of nutritional components of persimmon during microwave drying. The objective of this work was to investigate the effects of microwave power, slice thickness and loading amount on the ...
DOI:
10.1007/s11694-021-01273-2

10. Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds

Author:
Sara Eshghi; Rouhollah Karimi; Azam Shiri; Mostafa Karami; Mohammad Moradi
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1159-1170
ISSN:
2193-4126
Subject:
Vitis vinifera; antioxidant activity; antioxidants; catechol oxidase; chitosan; cold storage; cyanidin; delphinidin; flavanols; fungi; grapes; malvidin; measurement; pelargonidin; polyamines; postharvest storage; shelf life
Abstract:
... In this study, the effect of postharvest coating of chitosan (CH) 1.0%, gum ghatti (GG) 1.0% and combine of each other, on nutritional properties, phenolic compounds and antioxidant capacity of ‘Rishbaba’ grape (Vitis vinifera L.) was evaluated during 60 days of cold storage. Coating with 1.0% CH solely or in combined with 1.0% GG caused a considerable retain in grape berries phenolic acids compar ...
DOI:
10.1007/s11694-021-01275-0

11. Enhanced recovery of bioactive compounds from Trigonella-foenum graecum seeds by ultrasonic-assisted extraction

Author:
Sedanur Dastan; Izzet Turker; Hilal Isleroglu
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1073-1086
ISSN:
2193-4126
Subject:
antioxidant activity; ethanol; fenugreek; flavonoids; maceration; measurement; response surface methodology; saponins; solvents; ultrasonics
Abstract:
... In this study, bioactive rich extracts were obtained from Trigonella-foenum graecum (fenugreek) seeds that are considered to have a rich content of bioactive materials using the ultrasonic-assisted extraction (UAE) method and the recovery of bioactive materials was enhanced by UAE when compared with classical maceration technique (CE). The process conditions ensuring the highest total phenolic (TP ...
DOI:
10.1007/s11694-021-01240-x

12. Evaluating quality indexes of frozen vegetables prepared with different cooking oils during 12 months of frozen storage

Author:
Thily Tran; Ligang Yang; Haiteng Zhou; Da Pan; Dengfeng Xu; Xiangling Shi; Shaokang Wang; Shiqing Chen; Guiju Sun
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1404-1415
ISSN:
2193-4126
Subject:
Chinese cabbage; acid value; ascorbic acid; broccoli; frozen storage; frozen vegetables; malondialdehyde; measurement; nitrates; nitrites; nutritive value; oxidative stability; p-anisidine value; palm oils; peroxide value; soybean oil; storage time
Abstract:
... This study aimed to evaluate the influence of frozen storage time on the nutritional quality of boxed vegetables prepared with different cooking oils prior to freezing. Two types of vegetables, broccoli and Chinese cabbage, prepared with palm oil (PO) and soybean oil (SBO), were analyzed during their 12-month freezing storage (− 20 °C). The results showed that the nutritional quality of the frozen ...
DOI:
10.1007/s11694-022-01280-x

13. Freeze–thaw-, enzyme-, ultrasound- and pulsed electric field-assisted extractions of C-phycocyanin from Spirulina platensis dry biomass

Author:
Nour El Houda Berrouane; Fella-Sara Attal; Ahmed Benchabane; Idriss Saghour; Arezki Bitam; Tanya Gachovska; Malek Amiali
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1625-1635
ISSN:
2193-4126
Subject:
Arthrospira platensis; biomass; comparative study; electric field; electric potential difference; food colorants; freeze-thaw cycles; measurement; pH; phosphates; solvents; sonication; ultrasonics
Abstract:
... Spirulina platensis is a cyanobacterium with biological activities. This characteristic is mainly due to its blue pigment C-phycocyanin (C-PC), which is an important commercially available blue food colorant. To take maximum advantage of the benefits of C-PC, a comparative study of four different pretreatment techniques, namely, freeze–thaw (F/T), enzymatic (EE), ultrasound (US), and pulsed electr ...
DOI:
10.1007/s11694-021-01264-3

14. Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Author:
Huaixiang Tian; Yan Jing; Xuefeng Sun; Haiyan Yu; Juan Huang; Haibin Yuan; Xinman Lou; Bei Wang; Zhiyuan Xu; Chen Chen
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1649-1658
ISSN:
2193-4126
Subject:
2-heptanone; benzaldehyde; cakes; esterification; flavor; gas chromatography-mass spectrometry; goat cheese; goat milk; measurement; models; odors; olfactory perception; synergism; China
Abstract:
... Yunnan goat milk cake is a popular traditional Chinese goat cheese with unique flavor. Among flavor compounds, branched chain fatty acids (BCFAs) are important contributors, however, their effect on the olfactory perception and perceptual interactions of Yunnan goat milk cake is still unclear. In order to investigate the effect of BCFAs on olfactory perception and their perceptual interactions of ...
DOI:
10.1007/s11694-022-01304-6

15. Induced changes of phenolic compounds in turmeric bread by UV-C radiation

Author:
Claudia Hernandez-Aguilar; Mariana Palma-Tenango; Rubén San Miguel-Chavez; Arturo Dominguez-Pacheco; Marcos Soto-Hernández; María del Carmen Valderrama Bravo; Rumen Ivanov; Jose Ordoñez-Miranda
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1012-1028
ISSN:
2193-4126
Subject:
breads; chemistry; color; exposure duration; fungi; high performance liquid chromatography; measurement; sensory evaluation; turmeric
Abstract:
... Phenolic compounds of breads added with turmeric at different concentrations (A: 0, B: 1.25, C: 2.5, D: 5 and E:10%) and radiated by UV-C (I. 0, II. 15, III. 30 and IV. 60 s), have been evaluated by HPLC (High-performance liquid chromatography). It is shown that: (i) UV-C radiation modifies the content of phenolic compounds as a function of the percentage of addition of turmeric and the exposure t ...
DOI:
10.1007/s11694-021-01231-y

16. Investigation on total phenolic content, antioxidant activity, and emulsifying capacity of sodium alginate from Nizimuddinia zanardini during microwave-assisted extraction; optimization and statistical modeling

Author:
Payam Torabi; Nasser Hamdami; Javad Keramat
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1549-1558
ISSN:
2193-4126
Subject:
antioxidant activity; experimental design; food industry; measurement; microwave treatment; polymers; sodium alginate; temperature
Abstract:
... In recent years, the use of microwave technology (MAE) for the extraction of bioactive compounds from algae has shown great research interest due to its high and fast extraction performance. Alginate is a marine polysaccharide that has found numerous applications in the food industry due to its favorable properties. Although the MAE of alginate has been reported in the previous scientific papers, ...
DOI:
10.1007/s11694-021-01255-4

17. Modification by lipophilic substitution of Mexican Oxalis tuberosa starch and its effect on functional and microstructural properties

Author:
María de Jesús Perea-Flores; Karen Lucero Martínez-Luna; Lucila Concepción Núñez-Bretón; Yohanna Sarria-Guzmán; Jaime Jiménez-Guzmán; Liliana Alamilla-Beltrán; Guadalupe Vivar-Vera; Francisco Erik González-Jiménez
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1062-1072
ISSN:
2193-4126
Subject:
Oxalis tuberosa; amylopectin; amylose; anhydrides; chemical structure; color; dose response; emulsifying; encapsulation; esterification; gels; lipophilicity; measurement; modified starch; particle size; roughness
Abstract:
... The aim of this work was to study the influence of chemical modification of Mexican Oxalis tuberosa starch by lipophilic substitution using OSA (2-octenyl-1-succinic anhydride) on its degree of substitution (DS), color, particle size (CILAS), microstructural and functional properties. The modified starches showed a dose-dependent relationship for DS with respect to the used OSA concentration (0.01 ...
DOI:
10.1007/s11694-021-01233-w

18. Optimization of enzyme aided pigment extraction from pumpkin (Cucurbita maxima Duch) using response surface methodology

Author:
Anu Sharma; Dalbir Singh Sogi
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1184-1194
ISSN:
2193-4126
Subject:
cellulose; mathematical models; measurement; nutritive value; pH; polygalacturonase; pumpkins; regression analysis; response surface methodology; temperature
Abstract:
... Pumpkin’s bio-pigment is a natural source to improve the appearance of food products along with nutritional value. Present work aimed at optimizing the carotenoids extraction from pumpkin with enzymatic pre-treatment. A central composite design with four independent variables-cellulose/pectinase ratio (0.25–1.91w/w); Incubation temperature (35–55 °C); Incubation time (30–150 min); pH (4–6) gave ca ...
DOI:
10.1007/s11694-021-01246-5

19. Optimization of phenolic compounds recovery and antioxidant activity evaluation from Opuntia ficus indica using response surface methodology

Author:
Walid Zeghbib; Fares Boudjouan; Mostapha Bachir-bey
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1354-1366
ISSN:
2193-4126
Subject:
Opuntia ficus-indica; antioxidant activity; antioxidants; cactus pears; fruits; heat stability; measurement; pulp; response surface methodology; solvents; statistical analysis; temperature
Abstract:
... Opuntia ficus indica (OFI) is a Cactaceae plant growing generally in arid and semi-arid regions of the world. The extraction of bioactive compounds from plants could be done by numerous methods according to the economic aspects, means, and method suitability for targeted compounds, thus, this study is aimed to optimize the extraction conditions of decoction method for phenolic compounds and antiox ...
DOI:
10.1007/s11694-021-01241-w

20. Physico-chemical and sensory analysis of walnut coated with rose extract and probiotic: a layer-by-layer approach

Author:
Ehsan Akbari; Karim Parastouei; Sepideh Abbaszadeh
Source:
Journal of food measurement & characterization 2022 v.16 no.2 pp. 1472-1482
ISSN:
2193-4126
Subject:
Bacillus coagulans; carrageenan; chitosan; gallic acid; measurement; probiotics; quercetin; sensory evaluation; shelf life; storage time; thiobarbituric acid; walnuts
Abstract:
... In the present research, layer-by-layer (LBL) coating method was adopted to improve the shelf life and nutritional properties of walnuts. To increase the shelf life of walnut, rose extract was used, which according to the results of HPLC, Quercetin and Gallic acid were the highest phenolic composition in the methanolic extract of rose. First, 0.5 and 1% Carrageenan and 2, 4 and 6% rose extract wer ...
DOI:
10.1007/s11694-021-01251-8