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Zareef M, Arslan M, Hassan MM, Ahmad W, Li H, Haruna SA, Hashim MM, Ouyang Q, Chen Q. Fusion-based strategy of CSA and mobile NIR for the quantification of free fatty acid in wheat varieties coupled with chemometrics. Spectrochim Acta A Mol Biomol Spectrosc 2023; 298:122798. [PMID: 37172420 DOI: 10.1016/j.saa.2023.122798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/08/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023]
Abstract
The use of sensor fusion, a novel method of combining artificial senses, has become increasingly popular in the assessment of food quality. This study employed a combination of the colorimetric sensor array (CSA) and mobile near-infrared (NIR) spectroscopy to predict free fatty acids in wheat flour. In conjunction with a partial least squares model, Low- and mid-level fusion strategies were used for quantification. Accordingly, performance of the built model was evaluated based on higher correlation coefficients between calibration and prediction (RC and RP), lower root mean square error of prediction (RMSEP), and a higher residual predictive deviation (RPD). The mid-level fusion coupled PLS model produced superior data fusion findings, with RC = 0.8793, RMSECV = 7.91 mg/100 g, RP = 0.8747, RMSEP = 6.99 mg/100 g, and RPD = 2.27. The findings of the study suggest that the NIR-CSA fusion approach could be effectively applied to the prediction of free fatty acids in wheat flour.
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Affiliation(s)
- Muhammad Zareef
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China
| | - Waqas Ahmad
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China
| | - Suleiman A Haruna
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China
| | | | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 213013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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2
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Zareef M, Arslan M, Mehedi Hassan M, Ali S, Ouyang Q, Li H, Wu X, Muhammad Hashim M, Javaria S, Chen Q. Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia). Food Chem 2021; 359:129928. [PMID: 33957331 DOI: 10.1016/j.foodchem.2021.129928] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 11/26/2022]
Abstract
Benchtop near-infrared (NIR) spectroscopy coupled with multivariate analysis was used for the classification and prediction of antioxidant properties of walnut. Total phenolic content (TPC), total flavonoid content (TFC), ABTS assay and FRAP assay were performed spectrophotometrically. The synergy interval partial least square coupled competitive adaptive reweighted sampling (Si-CARS-PLS) was used for the prediction. A decent discrimination using principal component analysis (PCA) was observed by mean of spectroscopic and antioxidant properties data with total cumulative variance of 99.26% (PC1 = 95.07%, PC2 = 2.98%, PC3 = 1.21%) and 96.60% (PC1 = 64.28%, PC2 = 32.32%) respectively. The Si-CARS-PLS yielded optimal performance, RP = 0.9616, RPD = 3.807 for TPC, RP = 0.9657, RPD = 3.367 for TFC, RP = 0.9683, RPD = 2.728 for ABTS assay, and RP = 0.914, RPD = 2.669 for FRAP assay. These findings revealed that NIR integrated with Si-CARS-PLS could be used for the prediction of antioxidant properties of walnut.
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Affiliation(s)
- Muhammad Zareef
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Muhammad Arslan
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Md Mehedi Hassan
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Shujat Ali
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China; College of Electrical and Electronic Engineering, Wenzhou University, Wenzhou 325035, China
| | - Qin Ouyang
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China.
| | - Huanhuan Li
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | - Xiangyang Wu
- School of Environment and Safety Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China
| | | | - Sadaf Javaria
- Institute of Food Science and Nutrition, Gomal University D.I Khan, Pakistan
| | - Quansheng Chen
- School of Food and Biological Engineering Jiangsu University, Xuefu Road 301, Zhenjiang 213013, China.
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3
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Riaz A, Aadil RM, Amoussa AMO, Bashari M, Abid M, Hashim MM. Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry (
Fragaria ananassa
cv Hongyan) fruit. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15018] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Asad Riaz
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Mohanad Bashari
- Department of Food Science and Human Nutrition, College of Applied and Health Sciences A’Sharqiah University Ibra Sultanate of Oman
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences Arid Agriculture University Rawalpindi Pakistan
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Riaz A, Yousaf K, Abdin M, Jabbar S, Abid M, Muhammad Hashim M. Extraction Optimization, Purification, and Immunostimulatory Activity in vitro of Polyphenols from Apple (Malus domestica) Peel. SAINS MALAYS 2020. [DOI: 10.17576/jsm-2020-4907-08] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Riaz A, Lagnika C, Luo H, Dai Z, Nie M, Hashim MM, Liu C, Song J, Li D. Chitosan-based biodegradable active food packaging film containing Chinese chive (Allium tuberosum) root extract for food application. Int J Biol Macromol 2020; 150:595-604. [DOI: 10.1016/j.ijbiomac.2020.02.078] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 11/25/2022]
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6
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Riaz A, Lagnika C, Luo H, Nie M, Dai Z, Liu C, Abdin M, Hashim MM, Li D, Song J. Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films. Carbohydr Polym 2020; 235:115944. [DOI: 10.1016/j.carbpol.2020.115944] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/26/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
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7
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Zareef M, Chen Q, Hassan MM, Arslan M, Hashim MM, Ahmad W, Kutsanedzie FYH, Agyekum AA. An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis. Food Eng Rev 2020. [DOI: 10.1007/s12393-020-09210-7] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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8
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Rashid MT, Ma H, Jatoi MA, Hashim MM, Wali A, Safdar B. Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes. International Journal of Food Engineering 2019. [DOI: 10.1515/ijfe-2018-0409] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe drying of sweet potatoes not only helps to prolong its storage life but the dried form reportedly enriched with high bioactive compounds than regular sweet potatoes. The study aims to investigate the influence of dual-frequency ultrasound pretreatments (40 and 60 kHz) at two different hot air drying temperatures (70 °C and 80 °C) on quality of dried product. Ultrasound pretreatment at 40 kHz with 70 °C maintained the phytochemical compounds in the dried sweet potatoes. Ellagic acid and chlorogenic acid were found as predominant phenolic acids using HPLC analysis, while identification of two new bioactive compounds quercetin-3-rhamnoside and quercetin 3-β-D-glucoside were the novel finding of the current study. A short new band appeared in FTIR in all treatments from 2164 to 2041 cm−1 which refers to C = C alkenes functional group. The multivariate analysis showed a great influence of USH3 and USH1 with a positive relationship with most of bioactive compounds.
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Affiliation(s)
- Muhammad Tayyab Rashid
- School of food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, P.R. China
| | - Haile Ma
- School of food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, P.R. China
| | | | - Malik Muhammad Hashim
- Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Asif Wali
- Dept.of Agriculture and Food technology, Karakoram International University, Gilgit1500, Pakistan
| | - Bushra Safdar
- Beijing Advance Innovation center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
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9
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Al-Ajeeli MN, Miller RK, Leyva H, Hashim MM, Abdaljaleel RA, Jameel Y, Bailey CA. Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems. Poult Sci 2018; 97:1848-1851. [PMID: 29390158 DOI: 10.3382/ps/pex450] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Accepted: 12/29/2017] [Indexed: 11/20/2022] Open
Abstract
Consumers have begun to awaken to the food on their plates with respect to human health and the environment, as well as animal welfare. They have become more demanding about what they buy or prefer in their food, such as soy-free, gluten-free, or organic products. The objective of this study was to evaluate consumer acceptance of eggs from hens fed soybean meal or soybean-free diets utilizing cottonseed meal and distillers' dried grains, using cage or free-range rearing systems. All eggs were stored at the sensory lab at Texas A&M University (TAMU) for a d prior to each test at 4°C. A panel of consumers (n = 60) made up of TAMU students, faculty, and staff, ages 18 to 50, were recruited to evaluate consumer acceptance based on 2 tests using scrambled and hard cooked eggs. Samples were placed in separate weigh boats labeled with 3-digit codes to avoid visual bias. Sensory ballots were based on overall like or dislike of flavor, texture, odor, and color using the 9-point hedonic scales. For scrambled eggs, flavor did not differ (P > 0.05), but texture liking was higher (P = 0.064) for scrambled eggs from the soybean-free diet (7.08) vs. scrambled eggs from the soybean meal diet (6.65). With respect to the hard cooked eggs, the consumer panel preferred the flavor of the eggs from the caged rearing system (7.11) vs. eggs from the free-range system (6.60; P = 0.014). Consumers liked the texture (P = 0.018) for eggs collected from hens fed soybean meal (6.91) vs. eggs from hens fed the soybean-free diet (6.30).
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Affiliation(s)
- M N Al-Ajeeli
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - R K Miller
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - H Leyva
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - M M Hashim
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - R A Abdaljaleel
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - Y Jameel
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
| | - C A Bailey
- Department of Poultry Science, Texas A&M University, College Station 77843-2472
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10
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Riaz A, Lei S, Akhtar HMS, Wan P, Chen D, Jabbar S, Abid M, Hashim MM, Zeng X. Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols. Int J Biol Macromol 2018; 114:547-555. [PMID: 29578019 DOI: 10.1016/j.ijbiomac.2018.03.126] [Citation(s) in RCA: 199] [Impact Index Per Article: 33.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 02/13/2018] [Accepted: 03/21/2018] [Indexed: 11/17/2022]
Abstract
In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry.
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Affiliation(s)
- Asad Riaz
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | | | - Peng Wan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dan Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Saqib Jabbar
- Food Science and Product Development Institute, National Agricultural Research Center, Islamabad, Pakistan
| | - Muhammad Abid
- Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Malik Muhammad Hashim
- Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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11
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Al-Ajeeli MN, Leyva-Jimenez H, Abdaljaleel RA, Jameel Y, Hashim MM, Archer G, Bailey CA. Evaluation of the performance of Hy-Line Brown laying hens fed soybean or soybean-free diets using cage or free-range rearing systems. Poult Sci 2018; 97:812-819. [PMID: 29272538 DOI: 10.3382/ps/pex368] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 11/09/2017] [Indexed: 11/20/2022] Open
Abstract
This study evaluated egg production and quality variables of caged and free-range Hy-Line Brown laying hens fed soybean meal (SBM) and soybean-meal-free (SBMF) diets. Hens were randomly assigned to the same 2 dietary treatments within 3 location blocks. SBM and SBMF diets with equivalent calculated nutrient content were prepared based on Hy-Line Brown rearing guidelines. The SBMF diets utilized cottonseed meal, corn distillers dried grains with solubles, corn gluten meal, and wheat middlings in place of dehulled soybean meal. The experiment was conducted between August 2015 and January of 2016 within the TAMU Poultry Research Center and data analyzed over 6 consecutive 28-day periods. Data were analyzed as a split-plot with rearing systems designated whole plots and diets designated as subplots. Hens reared in the free-range rearing system peaked a couple of wk later than those hens within the more conventional indoor caged system, and cumulative production data were considerably more variable for hens raised in the free-range environment. Cumulative egg production, feed per dozen eggs and feed conversion ratio (g feed/g egg) were 92 ± 1.23 and 86 ± 1.84%, 1.45 ± 0.02 and 1.89 ± 0.05 kg, and 2.14 ± 0.04 and 2.77 ± 0.08 (P < 0.05), respectively, for the caged vs. free-range rearing systems. Cumulative egg weight, feed per dozen eggs, and feed conversion ratio were 59.9 ± 0.59 and 56.5 ± 0.60 g, 1.57 ± 0.04 and 1.77 ± 0.05 kg, and 2.24 ± 0.06 and 2.67 ± 0.08 kg (P < 0.05) for SBM and SBMF diets, respectively. Diet did not affect cumulative egg production (P > 0.05). With respect to egg quality, there were no differences in cumulative albumen height, Haugh unit, or breaking strength, but there was a significant rearing system by diet interaction for shell thickness, with the free-range hens averaging 40.77 ± 0.19 and 39.86 ± 0.31 μm (P < 0.05), respectively, for the hens fed SBM vs. SBMF diets. In conclusion, the results suggested free-range production is more variable than traditional closed-house cage systems based on standard errors, and SBMF diets containing cottonseed meal can be used in both caged and free-range production systems without affecting egg production, although one might see lower egg weights.
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Affiliation(s)
- M N Al-Ajeeli
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
| | - H Leyva-Jimenez
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
| | - R A Abdaljaleel
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
| | - Y Jameel
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
| | - M M Hashim
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
| | - G Archer
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
| | - C A Bailey
- Department of Poultry Science, Texas A&M University, College Station, TX, 77843-2472
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12
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Saeeduddin M, Abid M, Jabbar S, Hu B, Hashim MM, Khan MA, Xie M, Wu T, Zeng X. Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13124] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Muhammad Abid
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Technology; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi 46000 Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Food Science Product and Development Institute; National Agricultural Research Centre; Islamabad 44000 Pakistan
| | - Bing Hu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Malik Muhammad Hashim
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Science and Technology; Gomal University; Dera Ismail Khan 29002 Pakistan
| | - Muhammad Ammar Khan
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minhao Xie
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Tao Wu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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13
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Jabbar S, Abid M, Wu T, Hashim MM, Saeeduddin M, Hu B, Lei S, Zeng X. Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidants from Carrot Pomace: A Response Surface Approach. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12425] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
| | - Muhammad Abid
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Technology; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Tao Wu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Malik Muhammad Hashim
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Science and Technology; Gomal University; Dera Ismail Khan Pakistan
| | - Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Bing Hu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Shicheng Lei
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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14
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Wu Z, Khan MA, Zeng X. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.039] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Technology; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Tao Wu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Malik Muhammad Hashim
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Science & Technology; Gomal University; Dera Ismail Khan Pakistan
| | - Bing Hu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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16
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Jabbar S, Abid M, Hu B, Muhammad Hashim M, Saeeduddin M, Lei S, Wu T, Zeng X. Influence of sonication and high hydrostatic pressure on the quality of carrot juice. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12567] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Muhammad Abid
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Technology; Pir Mehr Ali Shah Arid Agriculture University; Rawalpindi Pakistan
| | - Bing Hu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Malik Muhammad Hashim
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
- Department of Food Science & Technology; Gomal University; Dera Ismail Khan Pakistan
| | - Muhammad Saeeduddin
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Shicheng Lei
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Tao Wu
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xiaoxiong Zeng
- College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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17
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Abid M, Jabbar S, Hu B, Hashim MM, Wu T, Lei S, Khan MA, Zeng X. Thermosonication as a potential quality enhancement technique of apple juice. Ultrason Sonochem 2014; 21:984-990. [PMID: 24373787 DOI: 10.1016/j.ultsonch.2013.12.003] [Citation(s) in RCA: 127] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Revised: 12/03/2013] [Accepted: 12/06/2013] [Indexed: 06/03/2023]
Abstract
Enzymatic browning and microbial growth lead to quality losses in apple products. In the present study, fresh apple juice was thermosonicated using ultrasound in-bath (25 kHz, 30 min, 0.06 W cm(-3)) and ultrasound with-probe sonicator (20 kHz, 5 and 10 min, 0.30 W cm(-3)) at 20, 40 and 60°C for inactivation of enzymes (polyphenolase, peroxidase and pectinmethylesterase) and microflora (total plate count, yeast and mold). Additionally, ascorbic acid, total phenolics, flavonoids, flavonols, pH, titratable acidity, (°)Brix and color values influenced by thermosonication were investigated. The highest inactivation of enzymes was obtained in ultrasound with-probe at 60°C for 10 min, and the microbial population was completely inactivated at 60°C. The retention of ascorbic acid, total phenolics, flavonoids and flavonols were significantly higher in ultrasound with-probe than ultrasound in-bath at 60°C. These results indicated the usefulness of thermosonication for apple juice processing at low temperature, for enhanced inactivation of enzymes and microorganisms.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
| | - Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bing Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Malik Muhammad Hashim
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Science and Technology, Gomal University, Dera Ismail Khan, Pakistan
| | - Tao Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shicheng Lei
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Muhammad Ammar Khan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Jabbar S, Abid M, Hu B, Wu T, Hashim MM, Lei S, Zhu X, Zeng X. Quality of carrot juice as influenced by blanching and sonication treatments. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.007] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zeng X. Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice. Ultrason Sonochem 2014; 21:93-97. [PMID: 23835397 DOI: 10.1016/j.ultsonch.2013.06.002] [Citation(s) in RCA: 135] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2013] [Revised: 06/03/2013] [Accepted: 06/06/2013] [Indexed: 06/02/2023]
Abstract
A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P<0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P<0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan
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Jabbar S, Abid M, Wu T, Hashim MM, Hu B, Lei S, Zhu X, Zeng X. Study on combined effects of blanching and sonication on different quality parameters of carrot juice. Int J Food Sci Nutr 2013; 65:28-33. [PMID: 24112293 DOI: 10.3109/09637486.2013.836735] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study was conducted to evaluate the combined effects of blanching and sonication on carrot juice quality. Carrots were blanched at 100 °C for 4 min in normal and acidified water. Juice was extracted and sonicated at 15 °C for 2 min keeping pulse duration 5 s on and 5 s off (70% amplitude level and 20 kHz frequency). No significant effect of blanching and sonication was observed on Brix, pH and titratable acidity except acidified blanching that decreased pH and increased acidity significantly. Peroxidase was inactivated after blanching that also significantly decreased total phenol, flavonoids, tannins, free radical scavenging activity, antioxidant capacity and ascorbic acid and increased cloud and color values. Sonication could improve all these parameters significantly. The present results suggest that combination of blanching and sonication may be employed in food industry to produce high-quality carrot juice with reduced enzyme activity and improved nutrition.
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Affiliation(s)
- Saqib Jabbar
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , China
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Abid M, Jabbar S, Wu T, Hashim MM, Hu B, Lei S, Zhang X, Zeng X. Effect of ultrasound on different quality parameters of apple juice. Ultrason Sonochem 2013; 20:1182-1187. [PMID: 23522904 DOI: 10.1016/j.ultsonch.2013.02.010] [Citation(s) in RCA: 184] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2012] [Revised: 02/24/2013] [Accepted: 02/26/2013] [Indexed: 06/02/2023]
Abstract
Fresh apple juice treated with ultrasound (for 0, 30, 60 and 90 min, at 20 °C, 25 kHz frequency) was evaluated for different physico-chemical, Hunter color values, cloud value, antioxidant capacity, scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical, ascorbic acid, total phenolics, flavonoids, flavonols and microbial characteristics. No significant effect of sonication was observed on pH, total soluble solids (°Brix) and titratable acidity of apple juice. Sonication significantly improved ascorbic acid, cloud value, phenolic compounds, antioxidant capacity, DPPH free radical scavenging activity and differences in Hunter color values. Moreover, significant reduction in microbial population was observed. Findings of the present study suggested that sonication treatment could improve the quality of apple juice. It may successfully be employed for the processing of apple juice with improved quality and safety from consumer's health point of view.
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Affiliation(s)
- Muhammad Abid
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Hashim MM, Dong M, Iqbal MF, Li W, Chen X. Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0021-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Hashim MM, Mingsheng D, Iqbal MF, Xiaohong C. Ginger rhizome as a potential source of milk coagulating cysteine protease. Phytochemistry 2011; 72:458-64. [PMID: 21353685 DOI: 10.1016/j.phytochem.2010.12.002] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2009] [Revised: 08/05/2010] [Accepted: 12/01/2010] [Indexed: 05/30/2023]
Abstract
A milk coagulating protease was purified ∼10.2-fold to apparent homogeneity from ginger rhizomes in 34.9% recovery using ammonium sulfate fractionation, together with ion exchange and size exclusion chromatographic techniques. The molecular mass of the purified protease was estimated to be ∼36kDa by SDS-PAGE, and exhibited a pI of 4.3. It is a glycoprotein with 3% carbohydrate content. The purified enzyme showed maximum activity at pH 5.5 and at a temperature of ∼60°C. Its protease activity was strongly inhibited by iodoacetamide, E-64, PCMB, Hg(2+) and Cu(2+). Inhibition studies and N-terminal sequence classified the enzyme as a member of the cysteine proteases. The cleavage capability of the isolated enzyme was higher for α(s)-casein followed by β- and κ-casein. The purified enzyme differed in molecular mass, pI, carbohydrate content, and N-terminal sequence from previously reported ginger proteases. These results indicate that the purified protease may have potential application as a rennet substitute in the dairy industry.
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Affiliation(s)
- Malik Muhammad Hashim
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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