Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)

Younas, Shoaib; Mao, Yu; Liu, Changhong; Murtaza, Mian Anjum; Ali, Zeshan; Wei, Liyang; Liu, Wei; Zheng, Lei

doi:10.1016/j.jfca.2020.103694

Cited by 29 publications

(23 citation statements)

References 31 publications

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“…According to the T 2 , the fitted continuous exponential curves could be roughly divided into three parts: T 21 (0.01–10 ms), T 22 (10–100 ms) and T 23 (100–10,000 ms). The areas of these three components represent the contents of tightly bound, softly bound and free water, respectively [ 40 ]. For the central and mesocarp sites of kiwifruit, the relaxation peak of T 23 on other sampling days shifted to the right compared to day 0, indicating that the water activity increased during postharvest storage at low temperature.…”

Section: Resultsmentioning

confidence: 99%

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Liu

et al. 2022

Foods

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As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone.

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Section: Resultsmentioning

confidence: 99%

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Liu

et al. 2022

Foods

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“…T 21 (0.01–10 ms), T 22 (10–100 ms), and T 23 (10–1000 ms) represent tightly bound water with the carbon skeleton, immobile water combined with sugar or other large molecules, and free water, respectively. Studies have shown that water in the cells that binds to the carbon skeleton has no fluidity and short relaxation time (Younas et al, 2021). As shown in Figure 6a, T 22 , with the largest peak area, is the main water in sugared orange peels, and this part of the water in the sugared orange peels is the water combined with sugar or Hydrocolloids.…”

Section: Resultsmentioning

confidence: 99%

“…MRI, which can transform the signals generated by H proton magnetic resonance in the material into images through spatial coding technology, reflects the water distribution of sugared orange peels (Younas et al, 2021). The brighter the magnetic resonance image, the stronger the magnetic resonance signal and the higher the proton density (Kong et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…As shown in Figure 6a, T 22 , with the largest peak area, is the main water in sugared orange peels, and this part of the water in the sugared orange peels is the water combined with sugar or Hydrocolloids. T 22 is prone to transformation and lost (Sun et al, 2021) MRI, which can transform the signals generated by H proton magnetic resonance in the material into images through spatial coding technology, reflects the water distribution of sugared orange peels (Younas et al, 2021). The brighter the magnetic resonance image, the stronger the magnetic resonance signal and the higher the proton density (Kong et al, 2018).…”

Section: Lf-nmr Analysismentioning

confidence: 99%

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Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Zhang

Yuan

Yang

et al. 2022

Food Processing Preservation

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In this study, partial sucrose substitutes (trehalose and xylitol) and hydrocolloids (CMC‐Na, guar gum, and xanthan gum) were added to low‐sugared orange peels fillings. The single‐factor and orthogonal tests were used to study the effect of sugars and hydrocolloids on the texture of the products. The results showed that the hardness and chewiness in the samples treated with 10% xylitol + 20% trehalose + 5% sucrose + 0.13% composite fillers achieved the soft texture, and the fullness index of samples reached 89.80%; T22 content of this treated group was significantly 91.53% higher than that of the control ones. Low‐field nuclear magnetic resonance results interpreted that the water‐holding capacity of sucrose substitutes and hydrocolloids maintained the water in samples during drying, thereby maintaining the soft texture. Hence, sucrose substitutes and hydrocolloids at appropriate amount have a great potential to maintain the quality of moist fillings. Novelty impact statement CMC‐Na and guar gum could maintain the water of samples during dying. 10% xylitol +20% trehalose +5% sucrose +0.13% composite fillers was the best formula. Sucrose substitutes and hydrocolloids could improve the quality of moist fillings.

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“…More specifically, T 2 band could be further characterized into three peaks of the three different water states, as shown in Figure 1. They represented bound water T 21 (0.01-10 ms), immobilized water T 22 (10-100 ms), and free water T 23 (100-1000 ms), respectively [34]. The three peak intensities are evaluated by peak areas by A 21 , A 22 and A 23 , which correspond to the content of each water component.…”

Section: Water States In Up Samples Prepared With Different Cooking Methods Evaluated By Low-field Nuclear Magnetic Resonance (Lf-nmr)mentioning

confidence: 99%

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

Shan

Wang

Song

et al. 2021

Foods

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Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 μg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.

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Measurement of water fractions in freeze-dried shiitake mushroom by means of multispectral imaging (MSI) and low-field nuclear magnetic resonance (LF-NMR)

Cited by 29 publications

References 31 publications

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida

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