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Journal of Food Measurement and Characterization
Journal Prestige (SJR): 0.369  Citation Impact (citeScore): 1 Number of Followers: 0  Hybrid journal (It can contain Open Access articles)ISSN (Print) 2193-4126 - ISSN (Online) 2193-4134 Published by Springer-Verlag  [2467 journals]
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- Bimetallic metal–organic framework derived Mn, N co-doped Co-Carbon for
electrochemical detection of nitrite-
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Abstract: Detection and control of nitrite are major concerns in recent years for ensuring food and environmental safety. In this study, Mn, N co-doped Co-Carbons (CoMnN-Cs) were synthesized by calcination of bimetallic Co-Mn zeolite-imidazolate framework (CoMnZIF-67) materials at different temperatures (600–900 °C) in nitrogen atmosphere. Many characterizations, such as scanning electron microscope (SEM), elemental mapping, and, N2 adsorption–desorption were performed to analyze the morphology, structure, and composition of the CoMnN-Cs. SEM revealed the generation of rich carbon nanotubes (CNTs). Mn-doping was obtained, which could be seen from the elemental mapping. The characterization also revealed that the pyrolysis temperature has an important effect to catalytic activities. From obtained results, it was found that the CoMnN-Cs prepared at 800 °C (CoMnN-Cs-800), showed better detection performance compared with CoMnN-Cs developed at other temperatures. As a result, the CoMnN-Cs-800-based sensor manifested an extended linear range (from 0.2 to 7000 μM), a low detection limit of 0.16 μM, and high sensitivity. Meanwhile, the developed sensor exhibited good selectivity, reproducibility, and long-term stability. Moreover, the sensor achieved satisfactory recoveries for the quantification of nitrite in tap water and sausage samples. This study implies CoMnN-Cs-800 is a promising material for the measurement of nitrite. Graphical abstract
PubDate: 2023-04-01
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- Detection of sodium hydrosulfite adulteration in wheat flour by FT-MIR
spectroscopy-
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Abstract: Abstract Bread is a major source of human’s diet especially in developing countries and has significant role in human's healthy lifestyle. The addition of sodium dithionite (Na2S2O4) to flour for whitening has dangerous effects on human's health. In this research Fourier Transform-Infrared (FT-IR) spectroscopy with chemometric techniques is used to identify this compound in flour. After acquiring spectral data some preprocessing methods for removing uninformative effects and improving model results were applied. Principle Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM), and Linear Discriminant Analysis (LDA) as supervised models were used. By comparing different preprocessing methods with models, The SVM model had the best classification result with 100% and 79.62% for two (pure and adulterated) and five (pure and adulterated with adulteration levels) class classification, respectively. This study showed the applicability of FT-MIR spectroscopy technology with chemometrics methods for detection of fraud in wheat flour.
PubDate: 2023-04-01
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- Physicochemical and nutritional characteristics of nutrition bar fortified
with cowpea protein-
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Abstract: Abstract Cooked and oven-dried cowpea in different four concentrations of 0%, 10%, 20%, and 30% was incorporated into nutrition bars (CNB0, CNB10, CNB20, and CNB30 respectively). The nutrition bar contained other ingredients including roasted crushed peanuts, almonds, cashew, oatmeal, raisins, date syrup, hazelnut butter, glucose syrup, sorbitol, and glycerol. The bars were packed and stored at room temperature for 180 days and experiments were conducted at interwall of 30 days. Nutritional value, moisture content, hardness, organoleptic properties, and microbial test of the bars were evaluated. Nutritional values showed that CNB30 is generally more nutritious than other treatments with less energy value. Decrease in moisture content directly affected the hardness of nutrition bar during 6 months storage. However, water–protein interaction modified the textural properties of the samples. Addition of cowpea as a protein source resulted in greater organoleptic properties so that CNB30 received the highest score in overall acceptability even after 180 days with score 6. Microbial count of sample CNB30 was within the standard acceptable range showing the product remained stable and safe for consumption until the end of 180 day. Consequently, the use of cowpea protein in nutrition bars had significant impact on physicochemical properties and overall acceptability of the bars.
PubDate: 2023-04-01
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- Ultrasound-assisted extraction of phenolic compounds in blackthorn (Prunus
spinosa L.): characterization, antioxidant activity and optimization by
response surface methodology-
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Abstract: Abstract In this study, the main chemical composition, the total phenolic content (TPC), the total flavonoid content (TFC), the total anthocyanin content (TAC) and antioxidant activity (TAA) of blackthorn (Prunus spinosa L.) fruit growing wild in Edirne province were determined. Furthermore, the phenolic compounds composition was investigated by liquid chromatography–tandem mass spectrometry (LC–MS/MS) and the mineral composition was performed by inductively coupled plasma mass spectrometry (ICP-MS). In addition, the aim of the study was to investigate the effects of temperature (20–40 °C), time (2–6 min) and amplitude (20–60%) on TPC, TFC, TAC, and TAA of blackthorn during ultrasound-assisted extraction. Response surface methodology using central composite design was used to determine the optimum conditions in ultrasound-assisted extraction of bioactive compounds in blackthorn. The optimum extraction conditions were obtained with temperature 40 °C, time 3.592 min, and amplitude of 33.189%. TPC, TFC, TAC, and TAA of blackthorn were found as 3203.31 ± 4.63 mg GAE kg−1 FW, 727.41 ± 4.63 CE kg−1 FW, 135.09 ± 0.33 mg cy-3-glu kg−1 FW, and 19.65 ± 0.06 mmol TE kg−1 FW, respectively, which were consistent with predicted values. The ultrasound-assisted extraction can be considered as an efficient green and practical technique for the recovery of bioactive compounds in blackthorn.
PubDate: 2023-04-01
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- Biochemical characterization and bioactivity of methanolic and acetonic
extracts of Laetiporus sulphureus basidiocarps-
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Abstract: Abstract In this study, we have investigated the chemical composition and bioactive properties of methanolic and acetonic extracts of the edible mushroom Laetiporus sulphureus. Chemical characterization of the extracts was done with HPLC-DAD-MS/MS method. The results revealed that the most abundant components in both extracts were potassium among minerals, chlorogenic acid among polyphenols, malic acid among organic acids, and glucose among carbohydrates. Antimicrobial activity of the extracts was studied by applying the microdilution assay, and the results were in the range of 0.310–20 mg/mL. Antioxidant activity was tested with DPPH and the reducing power assay. IC50 values in the DPPH assay were 769.440 and 730.840 μg/mL for methanolic and acetonic extracts, respectively. The results of the reducing power assay ranged from 0.010 to 0.048. The total phenolic content was also determined; in the methanolic extract, it was 5.510 mg GA/g and in the acetonic, 4.140 mg GA/g. The α-amylase and α-glucosidase inhibition assays were used to determine the antidiabetic activity of extracts, and the results were in the ranges of 30.180–37.730% and 14.310–21.340%, respectively. The neuroprotective activity of extracts was tested using the acetylcholinesterase inhibition assay, and the results ranged from 3.640 to 8.840%. The cytotoxic activity was studied using the microtetrazolium assay and the IC50 values ranged between 211.590 and 362.770 μg/mL. This study indicates that L. sulphureus can be considered an edible mushroom with a high nutritional and functional value.
PubDate: 2023-04-01
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- Postharvest methyl jasmonate treatment inhibits blue mold decay in Ginkgo
biloba seeds by inducing antioxidant and defense systems-
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Abstract: Abstract The effects of methyl jasmonate (MeJA) treatment on the mold decay and disease resistance of Ginkgo biloba seeds in response to pathogen attack were assessed. G. biloba seeds were exposed to different concentrations of MeJA vapor for 12 h before being inoculated with Penicillium oxalicum. Results showed that MeJA at different concentrations could markedly decrease the disease incidence and inhibit membrane damage of G. biloba seeds compared with the control, especially at the concentrations of 100 and 150 μmol L−1. The H2O2 content and activities of H2O2-metabolising related enzymes were induced to a higher level with MeJA. Defense related enzyme activities were also significantly enhanced in G. biloba seeds treated with 100 and 150 μmol L−1 of MeJA. These results together indicated that MeJA stimulated the disease resistance of G. biloba seeds by regulating the activation of H2O2 accumulation and inducing activities of defense-related enzymes.
PubDate: 2023-04-01
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- Response surface optimization of selenium-enriched Moringa oleifera seed
peptides with antioxidant, ACEI and XOI activities-
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Abstract: Abstract In this study, selenium (Se)-enriched Moringa oleifera (M. oleifera) seed protein peptides were prepared from Se-enriched M. oleifera seed protein powder by single-factor experiments and response surface optimization, and the Se content, amino acid composition, antioxidant activity, angiotensin-converting enzyme inhibitory (ACEI) activity and xanthine oxidase inhibitory (XOI) activity were evaluated. The results showed that the optimal enzymatic hydrolysis conditions were as follows: time 1.64 h, temperature 37 °C, pH1, enzyme to substrate ratio (E/S) 0.32%, solid to liquid ratio (S/l) 5%. The Se-enriched M. oleifera seed protein peptides prepared under these conditions were rich in essential amino acids (27.65%) and hydrophobicity amino acids (36.28%), and the Se content was 1.78 times that of M. oleifera seed protein, with good free radical scavenging activity against DPPH (IC50 = 4.37 mg/ml) and ABTS (IC50 = 5.45 mg/ml) and excellent cellular antioxidant activity (CAA) against HepG2 cells (EC50 = 0.221 μg/ml). In addition, the peptides had good ACEI activity (IC50 = 2.195 mg/ml) and XOI activity (IC50 = 6.393 mg/ml). This study provides a theoretical basis for the application of Se-enriched M. oleifera seed protein peptides in the development of natural Se-enriched antioxidant, antihypertensive and anti-hyperuricemia functional ingredients.
PubDate: 2023-04-01
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- Lentil seed coat as a source of phenolic compounds: influence of
geographical origin and genotype-
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Abstract: Abstract Lentils (Lens culinaris spp.) are promising legumes whose seed coats, the by-products produced from dehulling, can represent a valuable source of functional components. This work aimed at valorizing lentils seed coat as functional ingredients, by investigating its profile across 11 genotypes grown in two different growing locations in Italy. The total phenolic, flavonoids, and condensed tannins contents (mg/g dry weight,) ranged from 30.60 to 70.37 gallic acid equivalents, 0.86 to 2.21 catechin equivalents, and 22.34 to 77.49 catechin equivalents, respectively. The untargeted phenolic profiling through UHPLC/QTOF-MS, followed by multivariate statistics, revealed differences in the quality and quantity of polyphenols. A broad and diverse profile could be highlighted, including 420 compounds, mainly ascribable to flavonoids, phenolic acids, and low-molecular-weight phenolic compounds. Unsupervised cluster analysis highlighted that origin is hierarchically more important than genotype in determining the phenolic profiles. Pearson’s correlation analysis showed that color was only partially related to phenolic content, while the geographic location and the genotype were more relevant. The significant accumulation of phenolics in some genotypes suggests that the genetic background should be taken into account, when lentils seed coat is to be included in food design as a sustainable source of phenolic compounds.
PubDate: 2023-04-01
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- Optimization of extraction of bioactive phenolics and their antioxidant
potential from callus and leaf extracts of Citrus sinensis (L.) Osbeck, C.
reticulata Blanco and C. maxima (Burm.) Merr.-
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Abstract: Abstract The present study was conducted with an objective of optimizing extraction conditions for achieving maximum recovery of total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potential in terms of radical scavenging activity (RSA) from ethanolic extracts of callus cultures and leaf tissues of three citrus species i.e. sweet orange (Citrus sinensis (L.) Osbeck), mandarin (Citrus reticulata Blanco) and pummelo (Citrus maxima (Burm.) Merr.). The callus was obtained from the seeds germinated under in vitro conditions. The extracts from callus cultures and leaf tissues were prepared in ethanol solutions (25%, 50% and 75%) by ultrasound-assisted extraction at different temperatures (30, 50 and 70 °C) and extraction times (10, 20 and 30 min). The results revealed that the extraction conditions of ethanol: water ratio of 50% at 50 °C for 30 min were the best in recovering maximum amounts of TPC, TFC and RSA. Analysis of variance was performed to identify various optimization conditions. A correlation analysis was performed to effect the interaction of phenols and flavonoids on antioxidant potential of callus cultures and leaf tissues in three citrus species. It was concluded that callus and leaves of the citrus species possess great potential for their use in production of bioactive compounds.
PubDate: 2023-04-01
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- Thermal degradation characteristics of amino acids in rainbow trout
fillets during traditional high temperature short time processing and
microwave processing-
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Abstract: Abstract The objective of this study was to explore the thermal degradation characteristics of amino acids in rainbow trout (Oncorhynchus mykiss) fillets processed by microwave and different traditional high temperature short time (HTST) sterilization. A custom-built thermal processing system was used to conduct the HTST processing with different parameters including heating rate (5.52–19.56 °C/min), maximum heating temperature (123, 133 °C) and thermal processing level (F0 = 3.0, 6.0 min). Microwave processing was conducted by a single-mode pilot microwave processing system. Results showed that rainbow trout fillets in processing with higher heating rates retained obviously more amino acids, which verified the great potential of HTST processing in the quality improvement of solid food products. Furthermore, heating rate had no effect on the thermal sensitivity of each amino acid. Raising the maximum heating temperature led to higher thermal degradation of amino acids, which demonstrated that extra high temperature might impair the quality improvement of traditional HTST processing. Compared with traditional HTST processed samples, the retention of amino acids in fish fillets processed by microwave processing was higher. Furthermore, the degradation rate of each amino acid in microwave processed samples was different with traditional HTST processed samples. These results showed that microwave processing could retain higher product quality and may provide non-thermal effects due to alternative electromagnetic fields.
PubDate: 2023-04-01
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- Phytonutritional profile, cooking quality, in vitro digestibility,
organoleptic attributes and storage stability of variety bell pepper
incorporated pasta-
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Abstract: Abstract The present study was carried out to enhance the phytonutritional profile and bio-functional properties of pasta by utilizing variety bell pepper i.e., green, red and yellow powders at varying levels (5, 10, and 15%). Based on preliminary sensory trials and cooking quality performances, 10% incorporation levels were selected for the product development. Addition of bell pepper powders significantly (p < 0.05) enhanced crude fibre (1.48–3.34 g/100 g), total phenols (69.11 to 142.37 mg GAE/100 g), carotenoids (2.68 to 71.42 mg/100 g) and antioxidant activity (3.96 to 4.85 µmol TE/100 g). Starch and protein digestibility (in vitro) significantly (p < 0.05) decreased due to the effect of fibre and bioactive compounds. Fourier transmission infrared spectroscopy (FTIR) spectra showed the presence of higher levels of phytochemicals in the resultant pasta compared to control. Shelf stability studies (at 25 ºC/60% RH) in two packaging materials revealed a significant increase in moisture during storage. Approximately, 77–81% total phenols, 77–82% total carotenoids, 78–84% total flavonoids, and 79–84% antioxidant activity was found retained in enriched pasta at the end of three months of storage. The variety bell pepper pasta was highly acceptable throughout storage with minor changes in sensory characteristics.
PubDate: 2023-04-01
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- Development and evaluation of sumac (Rhus coriaria) incorporated guar gum
films as colorimetric pH indicator with antioxidant and antimicrobial
potential-
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Abstract: Abstract Sumac (Rhus coriaria) is a natural source of phenolic compounds especially anthocyanins and tannins which makes it a potential active agent and colorimetric indicator. This work aimed to prepare simultaneously antioxidant, antimicrobial, and pH-responsive guar gum (GR) films by incorporating sumac. Moisture content, water vapor permeability (WVP), opacity, color, thermal, antioxidant, antimicrobial properties, and pH-response of the films were analyzed. Sumac addition resulted in WVP and higher opacity values when compared to GR films. Guar gum sumac (GR_S) films showed strong antioxidant activity (up to 99%). Sumac incorporation bestowed the guar gum films with antimicrobial function against Staphylococcus aureus. When the films were immersed in buffer solutions at different pH values, the color of the films changed from pink to brown which proved the GR_S films’ colorimetric sensitivity to pH change. Thus, this study demonstrated that GR_S films have the potential to be promising active and pH-sensitive food packaging materials.
PubDate: 2023-04-01
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- Physicochemical and antimicrobial properties of biodegradable films based
on gelatin/guar gum incorporated with grape seed oil-
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Abstract: Abstract This research has evaluated the effects of different levels (0.5, 1, and 1.5%) of grape seed oil (GSO) on the various aspects of gelatin/guar gum (GG) based biodegradable films. Bovine gelatin and GG-based biodegradable films incorporated with cold press GSO were prepared through the casting technique. With the increase of GSO concentration tensile strength (TS) (8.32–6.54 MPa), water vapor permeability (4.80–2.65 × 10–10 g mm/m2 h Pa), moisture content (MC) (17.52–15.01%), and solubility in water (36.52–27.25%) decreased significantly (p < 0.05). Structural (SEM, XRD), chemical (FTIR), thermal (DSC), antibacterial properties, and color parameters of films were also investigated. SEM images proved a uniform structure in the gelatin/GG film surface. The incorporation of GSO into the films led to the formation of a slightly porous structure. Total color difference (ΔE) also increased with the level of incorporated GSO (p < 0.05). XRD analysis of films demonstrated a typical semi-crystalline structure. When GSO was incorporated into the film matrix the melting point (Tmax) increased. The gelatin/GG/GSO films showed improved antimicrobial activity against tested both Gram-negative and Gram-positive bacteria. The biological properties of gelatin/GG/GSO films make them a promising material to prevent food spoilage for use in food packaging.
PubDate: 2023-04-01
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- Combined-acid hydrolysis and heat-moisture treatment of rice flour:
physicochemical properties and resistant starch-
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Abstract: Abstract This work investigated the effect of partial acid hydrolysis and heat-moisture treatment on the physicochemical properties and resistant starch content of rice flour. The acid-hydrolyzed (AH) rice flour of HCl (0.5 N or 1.0 N) with a hydrolysis time of 16 h provided high amylose contents of 25.62 and 30.53%, respectively; hence these AH conditions were selected for the further heat-moisture treatment (HMT). The combined acid-hydrolyzed and heat-moisture (AH-HM) treatments had different chemical, pasting, and thermal properties compared to the native and control (solely HMT) samples. The amylose content of all the AH-HM samples increased. The pasting characteristics of AH-HM flour clearly decreased compared to the native flour. Gelatinization temperature of AH-HM flour increased and the temperature range was broader. On the other hand, the enthalpy of gelatinization substantially decreased compared to the native flour. The AH-HM treatment synergistically enhanced the prefect crystalline structure of the rice starch granules, resulting in increase of resistant starch content by 6 times that of native flour. AH-HM rice flour may be an attractive alternative ingredient in various health food products.
PubDate: 2023-04-01
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- Non-targeting metabolite profiling and chemometric approaches for the
discrimination and authentication analyses of whole-wheat flours from
Tunisian durum wheat landraces (Triticum turgidum ssp. durum)-
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Abstract: Abstract Identification of whole durum wheat flour landrace origin based on specific chemical markers is important for flour authentication, breeding program design and food manufacturing process. Here, this investigation aimed to comprehensively analyze primary and secondary metabolites of three different-Tunisian whole-wheat flour landraces (Beskri, JnehKhottifa and Mahmoudi) using gas chromatography coupled with time-of-flight mass spectrometry (GC-TOFMS). The discrimination of non-trageting metabolite profiles across these three landraces was confirmed using principal component analysis, hierarchical clustering analysis, partial least square-discriminant analysis, and support vector machine. Metabolite profile analysis showed that the highest accumulation of nutraceutical organic and amino acids content, as well as the highest antioxidant activity were observed in the colored wheat flours of JnehKhottifa and Beskri landraces. This later can be considered as the sweetest durum wheat landrace due to its high free sugars content. However, the highest phenolic amount in white flour of Mahmoudi could gives this landrace a partiuclatrity as phenolic-rich new durum wheat variety for future breeding programmes. Network-based correlation analysis identified metablites hubs including mostly amino acids and indicated that these metabolites played significant roles in the authentication of whole-wheat flours from Tunisian durum wheat landraces. In conclusion, our approach supports the usefulness of GC-TOFMS-based metabolite profiling in determining the authenticity and botanical origin of local durum landraces and also for identifing specific metabolites valuable for cereal breeding strategies towards sustainable agriculture.
PubDate: 2023-04-01
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- Impact of Moringa oleífera leaves extract in the stabilization of
margarine under accelerated storage-
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Abstract: Abstract Margarine, an emulsion constituted mainly of fat up to 90%, is used for highly variable cooking purposes. The susceptibility of lipids to oxidation needs processing operations/strategies that increase their shelf life and resistance to high temperatures such as the addition of synthetic antioxidants. Due to the toxicity of these later, the demand and search for natural antioxidants are continuously increasing by consumers and industrials. In this study, the antioxidant potential of Moringa oleífera leaves extract (MOLE), obtained from dry leaves with 80% methanol, for stabilization of margarine was evaluated under accelerated storage (30 days at 65 °C). MOLE was added to margarine at 100, 400, 600, and 800 mg/kg and compared with the control (no MOLE or additive) and reference margarine supplemented with a standard synthetic antioxidant (100 mg/kg of tocopheryl acetate). The progression of oxidation was monitored by analyzing the formation of primary and secondary lipid oxidation compounds as well as fatty acid, tocopherol, tocotrienol, and sterol profiles. The results revealed that 600 and 800 mg/kg MOLE were endowed with the highest antioxidant properties during accelerated storage of margarine. MOLE effectively reduced the peroxide and p-anisidine values as well as the induction time by Rancimat, even at 100 mg/kg. Color changes and degradation of fatty acids, especially linoleic acid (C18:2), were also statistically reduced. Interestingly, MOLE also exhibited a strong ability to protect endogenous α-tocopherol against oxidative degradation. It revealed also that MOLE expressed an effective antioxidant effect and increased the thermal stability of margarine under hot storage. Thus, the application of MOLE as a natural antioxidant can be of particular interest in lipid based agro-food industries.
PubDate: 2023-04-01
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- Phenolic contents, organicacids and antioxidant capacities of twenty grape
(Vitis vinifera L.) cultivars having different berry colors-
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Abstract: Abstract Grapes are rich in phytochemicals and have many health benefits. Some phytochemicals properties of grape must and some grape and seed characteristics of twenty selected grapevine (Vitis vinifera L.) cultivars having black, red or white skin color were investigated in the present study. The organic acids detected in various ranges were tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid. Tartaric acid, malic acid, citric acid, succinic acid, and fumaric acid reached the highest values in the cultivars of Kirmizi sinceri, Beyaz sinceri, Kirmizi sinceri, Duvrevi and Emiri, respectively. Citric acid reached the highest value in red cultivars and fumaric acid reached the highest value in black cultivars. The phenolic compounds detected in various ranges were rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic acid, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine. For the highest contents of rutin, protocatechuic acid, ellagic acid, quercetin, gallic acid, chlorogenic, p-coumaric acid, ferulic acid, q-coumaric acid, and fluorodizine were detected in the cultivars of Karrod, Gozane, Polati, Karrod, Duvrevi, Cicike nator, Polati, Resealya and Beyaz sinceri, respectively. Ellagic acid was high in black varieties; rutin was high in red varieties; and the highest chlorogenic acid, p coumaric acid, ferulic acid, protocatechuic acid and gallic acid were found in white cultivars. Total antioxidant capacity ranged from 0.64 to 7.53 mg L−1, and its highest rate was observed in cv. Emiri. Except for q-coumaric acid, all analysis results were significantly diferent [(P < 0.01), (P < 0.05)] among the studied garpe cultivars.
PubDate: 2023-04-01
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- Electrochemical monitoring of isoproturon herbicide using NiO/V2O5/rGO/GCE
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Abstract: Abstract The excessive exploitation of herbicides in crops pose lethal effects on the environment that causes several serious health issues in human and severely affects the aquatic life. The herbicide such as isoproturon is an organic compound which is broadly used to kill the weeds and increase crop yield. Beside this, it highly increases risk of toxicity in the environment, thus quantification of isoproturon through a reliable method is of great importance. To tackle out this issue a new electrochemical sensor based on NiO/V2O5/rGO nanocomposite was constructed to determine low level concentration of isoproturon in the vegetable samples. The characterization of NiO/V2O5/rGO nanocomposite was conducted through different advanced tools i.e. XRD, FTIR, AFM, EDX mapping, SEM and TEM. The XRD and FTIR confirmed exceptional crystalline nature and surface functionalities of nanocomposite while AFM evaluated 1.7 nm average size of nanocomposite. The close elemental mapping confirmed the presence of Ni, V, C and O atoms. SEM and TEM analysis successfully examined the morphology and 2D texture of NiO/V2O5/rGO nanocomposite. The electrocatalytic properties and conductive nature of proposed sensor was investigated through Tafel plot and cyclic voltammetry. For the low-level quantification of isoproturon, different parameters were optimized as scan sweep 150 mV/s, PBS electrolyte with pH 4 and potential window from 0.2 to 1.1 V. Under the linear concentration range from 0.009 to 30 µM, the fabricated sensor manifested low limit of detection found as 0.005 µM. The engineered NiO/V2O5/rGO/GCE exhibited anti-interference profile and long-term stability to be used for monitoring of herbicide for several days. The analytical application of developed sensor was tested in different vegetable samples where NiO/V2O5/rGO/GCE showed excellent recovery values.
PubDate: 2023-04-01
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- Improving the structural, functional, and rheological properties of
nonconventional stem pith starch from Corypha umbraculifera, by different
chemical methods: a characterization study-
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Abstract: Abstract Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm (Corypha umbraculifera.) starch as a nonconventional source of stem pith starch by different chemical methods. The starch is modified by acid treatment (ATS), oxidation (OSS), and acetylation (ASS). The oxidation of talipot starch with NaOCl (Sodium hypochlorite) resulted in the formation of 0.06% carbonyl content. Similarly, acetylation with acetic anhydride produced starch with a low degree of substitution (0.038). The introduction of the acetyl group in ASS was confirmed by forming a peak at 1730 cm− 1 in FTIR spectra, whereas ATS and OSS did not possess any new peaks. All the starch exhibited a type-A diffractogram, and the changes in granule surfaces were noticed in the micrograph. The pasting profile, gel hardness, storage modulus, and loss modulus were significantly decreased by modifications. Modifications decreased starch digestibility.Please confirm if the author names are presented accurately and in the correct sequence (given name, middle name/initial, family name). Author 2 Given name: [Kappat Valiyapeediyekkal] Last name [Sunooj], Author 6 Given name: [Plachikkattu Parambil] Last name [Akhila]. Also, kindly confirm the details in the metadata are correct.YES
PubDate: 2023-04-01
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- Predicting the rehydration process of mushroom powder by multiple linear
regression (MLR) and artificial neural network (ANN) in different
rehydration medium-
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Abstract: Abstract This study investigated mushroom powder rehydration using water, cornstarch, and potato starch as a rehydration medium. Wettability, dispersibility, and solubility were measured as the three main parameters of rehydration. Corn starch and potato starch were prepared at concentrations of 1, 2.5, and 5% and three temperatures of 30, 50, and 70 °C. Water was used as a control solution at three temperatures of 30, 50, and 70 °C. At a constant temperature, as starch concentration increased, it negatively affected wettability and solubility but positively affected dispersibility. The temperature of the rehydration medium also played a positive role in the rehydration of mushroom powder. According to our results, water, cornstarch, and potato starch were the best medium rehydration for mushroom powder, respectively. Multiple linear regression and an artificial neural network predicted rehydration process. Both models have a good ability to predict the rehydration of mushroom powder. However, the artificial neural network showed fewer RMSE than multiple linear regression. Moreover, Pearson correlation was used to determine the correlation between the rehydration process and different rehydration medium conditions. There were very high correlations between the rehydration parameter of mushroom powder by rehydration medium conditions in all rehydration mediums.
PubDate: 2023-04-01
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