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Maimaitiyiming R, Zhang H, Wang J, Wang L, Zhao L, Liu B, Chen K, Aihaiti A. A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis. Foods 2024; 13:1104. [PMID: 38611408 PMCID: PMC11011859 DOI: 10.3390/foods13071104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/29/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024] Open
Abstract
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Morus nigra L. and Prunus domestica L. were used as raw materials to prepare single-fruit and mixed jams, and their differences in antioxidants, organoleptic qualities, pH, texture, and color were analyzed. The dynamics of metabolites before and after thermal processing were assessed using untargeted metabolomics. The results indicate that the main metabolites were flavonoids, terpenoids, amino acids, phenolic acids, and carbohydrates. Flavonoid metabolites changed significantly after thermal processing, with 40 up-regulated and 13 down-regulated. During storage, polyphenols were the prominent differential metabolites, with fifty-four down-regulated and one up-regulated. Volatile aroma components were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS); the aroma components E-2-hexenal, E-2-pentenal, 3-methylbutanal, 1-penten-3-ol, tetrahydro-linalool, 1-penten-3-one, hexyl propionate, isoamyl acetate, α-pinene, and propionic acid in mixed jam were significantly higher than in single-fruit jam. In this study, untargeted metabolomics and GC-IMS were used to provide a more comprehensive and in-depth evaluation system for jam analysis.
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Affiliation(s)
- Ruxianguli Maimaitiyiming
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Huimin Zhang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Jiayi Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Liang Wang
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Lei Zhao
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Bingze Liu
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
| | - Keping Chen
- Xinjiang Huize Food Limited Liability Company, Urumqi 830046, China;
| | - Aihemaitijiang Aihaiti
- School of Life Science and Technology, Xinjiang University, Urumqi 830046, China; (R.M.); (H.Z.); (J.W.); (L.W.); (L.Z.), (B.L.)
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Dubey A, Tripathy PP. Ultrasound-mediated hydration of finger millet: Effects on antinutrients, techno-functional and bioactive properties, with evaluation of ANN-PSO and RSM optimization methods. Food Chem 2024; 435:137516. [PMID: 37774624 DOI: 10.1016/j.foodchem.2023.137516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 08/10/2023] [Accepted: 09/15/2023] [Indexed: 10/01/2023]
Abstract
Finger millet, rich in nutrients, faces bioavailability limitations due to antinutrients like phytates and tannins that can be reduced by ultrasound mediated hydration (USH). Here, USH process of finger millet was optimized by varying ultrasound amplitude, water to grain ratio (W:G), treatment time, and frequency for reducing antinutrients and improving techno-functional attributes. USH resulted in a maximum reduction of 73% and 71% in phytates and tannins, respectively. The process was modeled using artificial neural network (ANN) and response surface methodology (RSM). ANN outperformed RSM in process prediction, and particle swarm optimization (ANN-PSO) suggested optimal conditions: 76% amplitude, W:G of 3.5:1, 17.5 min treatment time at 40 kHz. USH samples showed higher β-sheet, β-turn, and random coil proportions, with lower α-helix levels. Multivariate analysis also identified higher amplitude and frequency, with shorter treatment time as desirable USH conditions. USH could aid in enhancing commercial viability and nutritional quality of finger millet.
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Affiliation(s)
- Arpan Dubey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
| | - Punyadarshini Punam Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India.
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Guimarães DHP, Ferreira ALG, Arce PF. Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation. Foods 2023; 12:2853. [PMID: 37569121 PMCID: PMC10418431 DOI: 10.3390/foods12152853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/19/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Reversible data hiding (RDH) is crucial in modern data security, ensuring confidentiality and tamper-proofness in various industries like copyright protection, medical imaging, and digital forensics. As technology advances, RDH techniques become essential, but the trade-off between embedding capacity and visual quality must be heeded. In this paper, the relative correlation between the pixel's local complexity and its directional prediction error is employed to enhance an efficient RDH without using a location map. An embedding process based on multiple cumulative peak region localization (MCPRL) is proposed to hide information in the 3D-directional prediction error histogram with a lower local complexity value and avoid the underflow/overflow problems. The carrier image is divided into three color channels, and then each channel is split into two non-overlapping sets: blank and shadow. Two half-directional prediction errors (the blank set and the shadow set) are constructed to generate a full-directional prediction error for each color channel belonging to the host image. The local complexity value and directional prediction error are critical metrics in the proposed embedding process to improve security and robustness. By utilizing these metrics to construct a 3D stego-Blank Set, the 3D stego-shadow Set will be subsequently constructed using the 3D blank set. The proposed technique outperforms other state-of-the-art techniques in terms of embedding capacity, image quality, and robustness against attacks without an extra location map. The experimental results illustrate the effectiveness of the proposed method for various 3D RDH techniques.
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Affiliation(s)
- Daniela Helena Pelegrine Guimarães
- Department of Chemical Engineering, Engineering School of Lorena, University of São Paulo, Lorena 12602-810, SP, Brazil; (D.H.P.G.); (P.F.A.)
| | - Ana Lúcia Gabas Ferreira
- Department of Basic and Environmental Sciences, Engineering School of Lorena, University of São Paulo, Lorena 12602-810, SP, Brazil
| | - Pedro Felipe Arce
- Department of Chemical Engineering, Engineering School of Lorena, University of São Paulo, Lorena 12602-810, SP, Brazil; (D.H.P.G.); (P.F.A.)
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Anwar S, Saleem A, Razzaq A, Nasir MA, Hussain A, Tariq MR, Ali SW, Intisar A, Safdar W, Umer Z, Basharat Z, Ali U, Mehmood H, Masood S. Nutritional probing and storage stability of papaya jam supplemented with date pit powder. Heliyon 2023; 9:e15912. [PMID: 37206034 PMCID: PMC10189378 DOI: 10.1016/j.heliyon.2023.e15912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 04/16/2023] [Accepted: 04/26/2023] [Indexed: 05/21/2023] Open
Abstract
Jam Quality is a factor robustly influenced by storage conditions. The current research aimed to develop papaya jam with improved nutritional attributes, rheological profile, and shelf-life utilizing date pit powder as a functional ingredient. The effect of date pit powder on the formulated product's physicochemical, microbial, and organoleptic properties was analyzed. Results revealed that overall mineral profile (0.35-1.11%), crude fiber (0.56-2.01%), pH (3.51-3.70%), and antioxidant properties (22.97-30.67%) were significantly increased while water activity reduced (0.77-0.73). Moreover, date pit powder improved the color scores like a*(10.10-10.67), b* (8.13-8.78), L* (25.56-28.09), and textural attributes (Cohesiveness: 0.83-0.90; Firmness: 6.82-6.93) of functional papaya jam. Microbial count reduced from 3.60 × 105-3.06 × 105 cfu/ml by adding date pit powder and staying within the acceptable limit (4.13 × 105-3.60 × 105 cfu/ml) during 2-month storage at refrigeration. Organoleptic evaluation depicted that samples treated with date pit powder scored better than the control, and a sample with 75% pectin replacement was considered best.
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Affiliation(s)
- Shafaq Anwar
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Anam Saleem
- Faisalabad Medical University Faisalabad, Faisalabad, Pakistan
| | - Ayesha Razzaq
- Punjab Medical College Faisalabad, Faisalabad, Pakistan
| | - Muhammad Adnan Nasir
- Department of Allied Health Sciences, The University of Chenab, Gujrat, Pakistan
| | - Abrar Hussain
- Department of Biosciences COMSATS University Islamabad Sahiwal Campus, Pakistan
| | - Muhammad Rizwan Tariq
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
- Corresponding author.
| | - Shinawar Waseem Ali
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Azeem Intisar
- School of Chemistry University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Waseem Safdar
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan
| | - Zujaja Umer
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Zunaira Basharat
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Umair Ali
- Department of Food Science and Technology, Islamia University, Bahawalpur, Pakistan
| | - Huzaifa Mehmood
- Faisalabad Medical University Faisalabad, Faisalabad, Pakistan
| | - Shahid Masood
- Pakistan Council of Scientific Industrial Research (PCSIR) Laboratories Complex, Lahore, Pakistan
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Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles. Foods 2023; 12:foods12051099. [PMID: 36900617 PMCID: PMC10001210 DOI: 10.3390/foods12051099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/25/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
Food-to-food fortification is an emerging technique to enrich the micronutrients in foods. Pertaining to this technique, noodles could also be fortified with natural fortificants. In this study, marjoram leaf powder (MLP) at a level of 2-10% was used as a natural fortificant to produce fortified rice noodles (FRNs) through an extrusion process. The MLP addition caused a significant increase in the iron, calcium, protein, and fiber in the FRNs. The noodles had a lower whiteness index than unfortified noodles but had a similar water absorption index. The water solubility index increased significantly due to the higher water retention ability of MLP. A rheological study showed a minimal effect of fortification on the gelling strength of the FRNs at lower levels. The microstructural studies found incremental cracks, which facilitated a lower cooking time and hardness but had an insignificant effect on the cooked noodle texture. Fortification improved the total phenolic content, antioxidant capacity, and total flavonoid content. However, no significant changes in bonds were observed, but a reduction in the noodles' crystallinity could be seen. The sensory analysis of the noodles reflected a higher acceptability of the 2-4% MLP fortified samples compared to the others. Overall, the MLP addition improved the nutritional content, antioxidant activity, and the cooking time but slightly affected the rheological, textural, and color properties of the noodles.
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ALJAHANI AH, ALKURAIEEF AN, ALJABRYN DH. Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.94722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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