Future Postharvest and Food最新文献

The objective of this study was to assess the effect of sunlight on the oxidative stability, color, and fatty acid composition of sunflower, sesame, groundnut, mustard, and rice bran oils compared to ambient dark conditions. Oil samples were exposed to sunlight and ambient conditions for 90 days. The samples were collected after every 30 days for quality analysis [peroxide value (PV), p-anisidine (p-AnV), total oxidation (TOTOX), thiobarbituric acid (TBA), free fatty acid (FFA) values, induction period on Rancimat, color, and fatty acid composition]. Results showed that sunlight significantly increases the formation of primary and secondary oxidation products as well as the hydrolysis rate of sesame, mustard, sunflower, groundnut, and rice bran oils compared to ambient dark conditions. In the same line, it significantly reduces the color and oil resistance to oxidation (induction time) compared to ambient dark conditions. However, sunlight did not affect the fatty acid composition of these oils. Looking at the oils amongst themselves, rice bran oil was the most affected oil in terms of the TOTOX value. Oils should not be exposed to sunlight in order to preserve their quality.

With increasing demand for crops resilient to environmental variability, haskap (Lonicera caerulea) emerges as a promising berry for northern climates due to its rich bioactive content and distinct flavor. Nevertheless, its fragility presents major challenges for maintaining postharvest quality. This study evaluated the effect of storage conditions on haskap quality using two experimental approaches. The first experiment monitored quality attributes (color, firmness, total soluble solids, titratable acidity, weight loss, and antioxidant capacity) at temperatures (0°C, 4°C, and 8°C) over 28 days. Storage at 0°C most effectively preserved antioxidant capacity, with peak levels observed on Day 21 (1.04 ± 0.2 mM TE g⁻¹ D.W), alongside maximal phenolic (37.38 ± 1.59 mg GAE g⁻¹ D.W) and flavonoid (26.99 ± 0.99 mg rutin eq g⁻¹ D.W) content. The second experiment, employing a factorial design, assessed the interactive effects of relative humidity (RH) (90% and 95%), temperature (0°C, 4°C, and 8°C), and time (1, 10, and 20 days) on haskap quality. Optimal conditions for quality preservation were identified as 0°C and 90% RH for 10 days of storage. These findings establish key storage requirements for haskap, informing postharvest practices aimed at maximizing shelf life and bioactive retention.

Two key sustainable strategies to ensure food and health security are alternative food sourcing and by-products valorization. Hence, this study aimed at producing cookies with potential blood-glucose reducing properties by a partial replacement of wheat flour (W) with tigernuts (T) and pre-treated cocoa bean shell (C) using optimal mixture design. Quality, nutritional, and organoleptic properties of the products were compared with that of commercial reference sample. Essential macro and micro-nutrients such as crude protein, fiber, ash contents, and minerals were significantly higher than the reference sample, especially cookies with up to 16% CBS inclusion. Although maintaining lower starch digestibility, these cookies further exhibited better potential health-benefiting properties such as total phenols, flavonoids, and antioxidant properties and a low glycemic index. Similarly, the formulated snacks showcased high resistant (18.9%–22.3%) and slowly digestible starch (17.5%–23.1%) thus accounting for the reduced predicted glycemic index (< 50.0) (relative to commercial samples > 60%). Regarding safety, the snacks possess permissible level of heavy metals (Pb < 0.05; Cd < 0.02 and Ar < 0.01 mg/kg), which are below regulatory limits. All of the formulations, however, scored above 6.0 on the 9-point scale for sensory qualities, suggesting a desirable level of consumers acceptability.

Postharvest fungal diseases caused by Colletotrichum, Rhizopus, and Penicillium are major concerns, driving the search for sustainable antimicrobial alternatives to enhance food shelf life. This study examines the chemical composition of essential oils (EO) from Origanum vulgare, Syzygium aromaticum, Cymbopogon citratus, Cymbopogon martinii, Mentha piperita, and Mentha spicata, evaluating their in vitro effectiveness against Colletotrichum sp., Rhizopus stolonifer, and Penicillium expansum. Different EO concentrations were tested via volatile exposure and direct contact to determine the minimum inhibitory concentration (MIC) for each fungus. The results indicate that there is no universal strategy for prevention and control, as the effectiveness of EO depends directly on the fungal species. Colletotrichum sp. and R. stolonifer were more susceptible to volatiles from O. vulgare (200 μL/L_air) and M. piperita (180 μL/L_air), respectively, whereas P. expansum was more sensitive to direct contact with O. vulgare (250 μL/L_medium). Scanning electron microscopy (SEM) revealed that O. vulgare, rich in phenolic terpenes, and C. citratus, rich in aldehydic monoterpenes, induced hyphal breakage and twisting at varying intensities in these three common postharvest fungi. The results highlight the potential of EO via volatile exposure and direct contact as a promising alternative for postharvest fungal control.

The concept of food as medicine has garnered increasing attention as an integrative approach to prevent and manage chronic diseases. Rooted in ancient wisdom as exemplified by the traditional Korean adage “Food is Medicine” and texts such as Donguibogam and Huangdi Neijing, this paradigm is now being reenvisioned through modern nutritional science and data-driven healthcare solutions. This review synthesizes evidence on various dietary interventions, including Mediterranean, DASH, low-glycemic, and ketogenic diets, and their roles in mitigating chronic conditions, such as cardiovascular diseases, Type 2 diabetes, and cancer. By examining advances in data management, including multilayer cleaning methods and IoT-based integration of wearable device data, we highlight how robust technological frameworks can enhance personalized nutrition strategies. Additionally, the review explores broader applications of nutrition-based interventions beyond clinical settings, addressing public health, aging, sports medicine, and maternal–child health. Despite promising outcomes such as reduced hospital readmissions and lower healthcare costs, the “Food is Medicine” initiative faces significant challenges related to cost, logistics, data interoperability, and policy support. Future directions call for interdisciplinary collaboration, standardized protocols, and long-term evaluations to fully realize the potential of integrating nutrition into healthcare systems.

The study aimed to create a high-fiber pancake mix and assess its impact on physical, chemical, and textural properties. Response surface methodology (RSM) was used to determine the best combination of factors for a high-quality product comparable to the control to achieve an optimized functional pancake mix. Statistical analysis utilized a central composite design from a Design-Expert software, with finger millet flour and amaranth flour as variables and thickness, spread ratio, hardness, springiness, and overall acceptability as responses in the experimental design. The levels kept for finger millet flour are 20–70 gm, amaranth flour 15–50 gm, and refined wheat flour 20–40 gm. After numerical optimization, the recommended solution consists of using 9.72% refined wheat flour, 34.03% finger millet flour, and 16.24% amaranth flour, resulting in a desirability value of 0.797. Substituting sucrose with fructo-oligosaccharide (FOS) was tested at levels of 20%, 40%, and 60%. The pancake premix's quality attributes were assessed based on physical, chemical, and sensorial characteristics. As a result, FOS proved to be a suitable partial substitute for sucrose, with the potential to replace up to 60%, leading to increased dietary fiber and reduced caloric content in the pancake premix.

Oxidative stress contributes to cell aging and is implicated in diseases such as Alzheimer's disease, Parkinson's syndrome, atherosclerosis, and cancer. As a classic model for studying aging, Drosophila is also widely used in oxidative stress research due to its genetic tractability and physiological relevance. However, researchers often face challenges in selecting appropriate methods to characterize oxidative stress damage due to the diversity of available techniques and the complexity of oxidative stress mechanisms. To address this gap, this guideline provides a comprehensive summary of commonly used research methods for studying oxidative stress damage using Drosophila. It includes detailed explanations of basic principles and specific operating procedures, covering aspects such as lifespan analysis, ROS content, antioxidant enzyme activity, lipid peroxidation, protein oxidation, DNA damage, and inflammation levels. By offering an organized and practical reference, this guideline serves as a critical resource for researchers in method selection and experimental design, thus advancing the field of oxidative stress research.

Millets, a member of the Poaceae family, are renowned for their significant nutritional value. In light of the increasing concerns surrounding climate change, millets offer a promising solution for the global population due to their exceptional ability to tolerate various abiotic stresses, such as drought, salinity, light, and heat. Additionally, millets have short growing periods and can thrive in adverse weather conditions with minimal irrigation requirements. It is essential to process millets before consuming them to extend their shelf life and improve their nutritional and sensory characteristics. The postharvest processing of millets encompasses both primary and secondary processing operations. However, the need for appropriate processing machinery and the short shelf life of millet flour caused by high lipid levels and enzymatic activity pose significant challenges in millet processing. These limitations can be addressed by employing suitable processing methods. Furthermore, there is ample opportunity for entrepreneurship in millet processing and value addition. Potential areas for exploration include the development of value-added processing technologies, diversification of processing technologies, and expansion of machinery for commercial production in food markets. This article provides insights into advancements in millet processing and entrepreneurial technologies.

In this research, the amino acid composition, as well as the calculated protein efficiency ratio (C-PERa), calculated biological value (C-BVa), essential amino acid index (EsAAIn), nutritional index (NuIn), in vitro digestibility protein (InViDP), and digestibility corrected amino acid score (PDiCAASc) of a deoiled guamuchil seed flour (DoGSF) were determined as indicators of its protein quality. A total of 20 amino acids (AAs) were identified, where arginine, glutamic acid, proline, aspartic acid, and leucine were the dominants. The first, second, and third limiting AAs were methionine, cysteine, and tryptophan, respectively. Seven of the 11 essential amino acids (EsAAs) had a content higher than the FAO/WHO standard. Hydrophilic (HiAAs), positively charged (PoCAAs), and branched-chain (BrCAAs) AAs showed a good proportion in the DoGSF, with values of 59.15%, 27.43%, and 14.91%, respectively. The values of C-PERa, C-BVa, EsAAIn, NuIn, InViDP, and PDiCAASc were 0.56%–1.71%, 13.84%–29.78%, 46.98%, 15.59%, 72.3%, and 45.19%, respectively. These results demonstrated that DoGSF could be used as a complementary protein source or as a functional ingredient for the development of new foods.

Tea and Arabic coffee drinks are part of the daily routine for the Palestinian population due to deep cultural roots and their caffeine contents. The quality of the tea and coffee may be affected by the controlled-long quarantine procedure followed during importation. Caffeine quantity in tea and coffee samples imported into Palestine has never been assessed. A documented HPLC method was used to determine caffeine contents in Palestinian commercially available imported brands of tea and coffee. The average caffeine content (%w/w) of tea and coffee samples was in the ranges of 0.94%–1.5% and 0.45%–0.74%, respectively. The limit of quantitation (LOQ) and the limit of detection (LOD) were found to be 1.3 and 0.5 ppm, respectively. The relative standard deviation (RSD) for repeatability was less than 5%, which is acceptable, whereas the recovery was more than 97%. The quantity of caffeine in commercially tea and coffee samples test were within the range documented in literature. This suggests that the tea and coffee quality in terms of their caffeine content has not been affected by the procedural/political issues surrounding occupied Palestinian territories. Whether other factors such as phenolic compounds and their attributed antioxidant capacity are affected is a subject of future studies.