Search Results (10)

Soluble solids content (SSC) in fruits, as one of the key indicators of fruit quality, plays a critical role in postharvest quality assessment and grading. While traditional destructive methods can provide precise measurements of sugar content, they have limitations such as damaging the fruit’s integrity and the inability to perform rapid detection. In contrast, non-destructive detection technologies offer the advantage of preserving the fruit’s integrity while enabling fast and efficient sugar content measurements, making them highly promising for applications in fruit quality detection. This review summarizes recent advances in non-destructive detection technologies for fruit sugar content measurement. It focuses on elucidating the principles, advantages, and limitations of mainstream technologies, including near-infrared spectroscopy (NIR), X-ray technology, computer vision (CV), electronic nose (EN) technology and so on. Critically, our analysis identifies key challenges hindering the broader implementation of these technologies, namely: the integration and optimization of multi-technology approaches, the development of robust intelligent and automated detection systems, and issues related to high equipment costs and barriers to widespread adoption. Based on this assessment, we conclude by proposing targeted future research directions. These focus on overcoming the identified challenges to advance the development and practical application of non-destructive SSC detection technologies, ultimately contributing to the modernization and intelligentization of the fruit industry. Full article

The effects of octenyl succinic anhydride-modified hydrophobic starch (OSA starch) on the properties of myofibrillar protein (MP) emulsions were investigated. The results show that the stability of protein emulsions was significantly enhanced with the addition of OSA starch (0.25–1.0%), with the most pronounced effect observed at a 1% concentration. Concomitantly, increasing OSA starch concentrations led to a reduction in the fat globule size. Electrostatic interactions between anionic groups in the modified starch and myofibrillar proteins were observed, which effectively decreased the zeta potential of the emulsion to a minimum of −52.3 mV. However, in the composite emulsion system, a competitive relationship between OSA starch and myofibrillar proteins was evident, as reflected by the decrease in interfacial protein content from 1.16 mg/mL in the control (CK) group to 0.78 mg/mL in the OSA starch-treated group. Despite this competition, the overall emulsion stability was improved due to the synergistic effects of the modified starch and proteins. These findings suggest that OSA-modified starch holds promise as a stabilizer for enhancing the stability of myofibrillar protein emulsions. Full article

Hyperuricemia, induced by monosodium urate (MSU) crystals that accumulate in articular joints and periarticular soft tissues, can impair macrophages. Possible causes of macrophage injury include uric acid-induced oxidative stress or inflammation. This study examined the dried fruits of guava (DFG) as a complementary medicine with urate-lowering properties, utilizing THP-1 macrophages to determine if high uric acid-induced cellular damage could be mitigated through the reduction of oxidative stress and inflammation via treatment with a phytochemical extract. The active extract was prescreened using a xanthine oxidase (XO) inhibition assay coupled with fractionation and component analysis. The DFG extracts were used to identify, through an in vitro study of THP-1 cells. The results indicated that the DFG extracts with the highest total flavonoids (12.08 ± 0.81 mg/g DW) exhibited the XO inhibition activity. High-performance liquid chromatography–tandem mass spectrometry analysis showed that DFG extract contained 85.32% flavonoids, including quercetin and kaempferol derivatives. Furthermore, fractionation results of DFG extracts indicated a significant reduction in MSU-induced cytotoxicity in THP-1 cells obtained from the 75% ethanol-eluted fraction (Fr-75). Additionally, kaempferol, an active compound in Fr-75, effectively mitigated MSU-induced NF-κB and NLRP3 gene overexpression. These findings suggest that the prepared Fr-75 is a promising hyperuricemia therapeutic candidate. Full article

Foam quality is an important index for judging the quality of beer. In this experiment, the interaction between PZ and iso-α-acid extracted from hops and its effect on beer foam production were investigated. According to the results of fluorescence titration experiments, the stoichiometric number ratio of PZ interacting with iso-α-acid was 3.91 ± 0.39, and the binding constant K was (2.16 ± 0.23) × 10⁵ M⁻¹. According to the results of molecular dynamics simulations, the binding sites of iso-α-acid in PZ were Leu-396, Ser-292 and Lys-290. The secondary structure of PZ was altered by the addition of iso-α-acid, and the percentage of β-sheets increased from 21.75% to 29.74%. which increased the protein’s flexibility, leading to enhanced foaming, stability, and texture of the foam. Full article

To ensure high-quality honey, and to delay crystallization or fermentation, honey is subjected to heat treatment. The heating process, as well as the duration and storage conditions, can lead to an increased level of 5-HMF (5-hydroxymethylfurfural), which exhibits numerous adverse effects on human health. The objective of the present study was to evaluate the evolution of 5-HMF levels in different varieties of honey from Romania, thermally treated at different temperatures between 45 and 75 °C. Both classical spectrophotometric methods, such as White and Winkler methods, and two modified simpler methods were used. The methods were compared based on their analytical reactions and analytical parameters such as linearity, LOD and LOQ, sensitivity, accuracy, and precision. The best-performing method was the one that employed thiobarbituric acid. The level of 5-HMF in the control samples and samples treated at 45 °C are below the limits accepted by the legislation (40 mg/kg). At higher temperatures, such as 55–65 °C, the values in some honey species, especially polyfloral species, already exceed the accepted threshold (57.5 ± 0.7 mg/kg; 98.8 ± 4.6 mg/kg) whereas at 75 °C, the 5-HMF level is very high (142.8 ± 8.7 mg/kg; 453.8 ± 51.3 mg/kg). The results obtained indicate that 5-HMF level increases gradually with temperature and is variety dependent. Full article

High-temperature cooking processes like frying, baking, smoking, or drying can induce chemical transformations in conventional food ingredients, causing deteriorative modifications. These reactions, including hydrolytic, oxidative, and thermal changes, are common and can alter the food’s chemical composition. This study transformed a combination of sucrose and histidine (Su-Hi) through charring or pyrolysis. The GC-MS profiling study showed that when sucrose and histidine (Su-Hi) were exposed to high temperatures (≈240 °C), they produced carbonyl and aromatic compounds including beta-D-Glucopyranose, 1,6-anhydro (10.11%), 2-Butanone, 4,4-dimethoxy- (12.89%), 2(1H)-Quinolinone-hydrazine (5.73%), Benzenamine (6.35%), 2,5-Pyrrolidinedione, 1-[(3,4-dimethylbenzoyl)oxy]- (5.82%), Benzene-(1-ethyl-1-propenyl) (5.62%), and 4-Pyridinamine-2,6-dimethyl (5.52%). The compounds mentioned can permeate the cell membrane and contribute to the development of cell death by necrosis in human immune cells. The evidence suggests that a specific set of pyrolytic compounds may pose a risk to immune cells. This investigation reveals the complex relationship between high-temperature cooking-induced transformations, compound permeation inside the cells, and downstream cellular responses, emphasizing the significance of considering the broader health implications of food chemical contaminants. Full article

It is well known that beer is more than 90% water, and therefore, water can be one of the main sources of fluoride in beers. With this in mind, the goal of the present study was to determine the mass concentration of fluoride in 53 beer samples. Using the recently published standard addition method in potentiometry, the fluoride content of 28 samples of the most consumed beers in the Republic of Croatia was determined. The remaining 25 beer samples tested came from so-called microbreweries, which together account for less than 10% of the Croatian market. Fluoride concentrations in light beers ranged from 49 to 180 μg L⁻¹, with a mean value of 95 ± 34 μg L⁻¹, and from 52 to 164 μg L⁻¹, with a mean value of 89 ± 29 μg L⁻¹ in dark beers. The mean value of fluoride content in beers from large producers was 100 ± 38 μg L⁻¹ and 89 ± 38 μg L⁻¹ in beers from small producers. All values are within the recommended range and thus do not pose a risk to human health. The statistical analysis showed no correlation between the mass concentration of fluoride and pH, i.e., alcohol content in beers. Full article

Lipid oxidation involves a cascade of phenomena leading to serious impairments of meat quality during storage. Novel strategies for lipid protection are therefore highly desirable. Herein, two amphiphilic diesters of L-ascorbic acid with myristic (DA) and stearic (DB) acids were synthesised and added at a 0.1% (w/w) to minced rabbit meat before preparing meatballs. Then, pH, colour indexes, weight loss, fatty acid profile and primary and secondary lipid oxidation products were analysed for meatballs treated with DA (n = 16), DB (n = 16), or not treated (C, n = 16), and stored for 80 days at −10 °C. Results showed that DA and DB did not specifically prevent weight loss and lipid oxidation. Nevertheless, the addition of DA on stored rabbit meatballs seemed to prevent colour modification and reduced (p = 0.0613) TBARS levels in the treated stored meat. For these reasons, further investigations on the properties of L-ascorbyl diesters on the oxidative stability of meat will likely be performed. Full article

Researchers have been focusing increasingly on preparing innovative packaging films made from renewable and biodegradable materials in recent years. This research set out to fabricate and analyze pH-sensitive edible films based on salep mucilage combined with anthocyanin from saffron (Crocus sativus L.) (SA_As). A casting technique was developed with varying concentrations of SA_As (0, 2.5, 5, 7.5, and 10%v/v) pH-sensitive edible films. The surface morphology, physicochemical, barrier, and mechanical properties, as well as the pH sensitivity of films, were investigated. The results showed SA_As increased thickness, water solubility, moisture content, and oxygen permeability (O₂P) up to 199.03 µm, 63.71%, 14.13%, and 47.73 (cm³ µm m⁻² day⁻¹ kPa⁻¹), respectively, of the pH-sensitive salep mucilage edible indicator films. As expected, the SA_As concentration from 0% to 10%v/v decreased tensile strength, transparency, and contact angle to 11.94 MPa, 14.27%, and 54.02°, respectively. Although achieving the highest elongation at the break (108%) and the lowest water vapor permeability (WVP) (1.39 g s⁻¹ m⁻¹ Pa⁻¹ × 10⁻¹¹), the pH-sensitive edible indicator film containing 5 %v/v of SA_As showed the best results. An investigation of pH sensitivity revealed that the solution’s pH variation altered the SA_As color. When the pH was raised from 3 to 11, the SA_As’ color shifted from pink to brown. The SA_As-halochromic salep mucilage edible indicator film was employed as a label in an experiment to track the degradation of fish fillets stored at 4 °C, revealing that the halochromic indicator changed color from yellow to brown as the fish was stored. Our findings show that SA_As-loaded salep mucilage indicator films help monitor real-time food deterioration. Full article

The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl-jasmonate (MeJ) and benzothiadiazole (BTH)—to Monastrell grapes, at two maturation stages, affected the composition and structure of the skin cell walls (SCWs) to differing extents. This study was conducted in 2016–2017 on Vitis vinifera L. cv Monastrell. A water suspension of MeJ and BTH, and a mixture of both, was applied at veraison and mid-ripening. The composition of the berry SCW was analyzed. Environmental conditions caused substantial changes in SCW composition, especially at high temperatures. Indeed, a reduction of approximately 50% in the biosynthesis of hemicellulose, proteins and total phenols was observed, accompanied by a slight increase in cellulose and lignin. However, the application of the treatments also caused changes in some SCW constituents: increases in the concentration of phenols, proteins and lignin were observed, especially when the MeJ and MeJ + BTH treatments were applied at veraison. Likewise, a reduction in uronic acids was observed in the MeJ + BTH treatment applied at veraison. These changes in the SCWs could affect their structural characteristics, and therefore influence grape handling in the field and in the winery. Further studies are needed to determine the extent to which MeJ and BTH treatments affect other skin characteristics. Full article