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Investigating the Effect of Nanoemulsions Containing Yarrow (Achillea millefolium) Essential Oil on the Microbial and Oxidative Stability of Mayonnaise 亚蓍草精油纳米乳对蛋黄酱微生物及氧化稳定性影响的研究
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-27 DOI: 10.1155/jfpp/5995283
Mahya Sheikhzadeh, Haniyeh Fateh, Shokufeh Najmi Khoei, Maryam Zokaei, Mehrdad Rabiei Nematabad, Asiye Ahmadi-Dastgerdi

This study investigated the effects of yarrow (Achillea millefolium) essential oil (YE) and its nanoemulsion (NEYE), at concentrations of 1% and 2%, on oxidative stability and microbial growth of mayonnaise stored for 45 days at 4°C. NEYEs were characterized with a particle size ranging from 75.5 to 152.65 nm, with a polydispersity index (PDI) of 0.7–0.91, and a zeta potential of −15.64 to −22.5 mV. The formation of NEYE was further confirmed using a scanning electron microscope (SEM). The results showed that both the free and nanoencapsulated essential oils significantly reduced the counts of Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, mold, and yeast, as well as acidity, peroxide, anisidine, and Totox values of mayonnaise compared with the control sample (p < 0.05). However, the essential oil–based nanoemulsions demonstrated greater oxidative stability and more effective microbial growth control than the free essential oil (p < 0.05). The mayonnaise samples exhibited shear-thinning behavior, and those containing NEYE showed a higher apparent viscosity than both the YE-treated and control samples. The incorporation of NEYE had no adverse effect on the overall acceptability of mayonnaise, while the use of YE at the same concentrations altered color, odor, flavor, and overall acceptability. It has been revealed that essential oils can be successfully incorporated into a nanoemulsion delivery system, offering several advantages, including enhanced antioxidant and antimicrobial activity, as well as improved rheological and sensorial attributes.

本研究考察了1%和2%浓度的蓍草精油(YE)及其纳米乳(NEYE)对蛋黄酱在4℃条件下保存45 d的氧化稳定性和微生物生长的影响。NEYEs的粒径范围为75.5 ~ 152.65 nm, PDI为0.7 ~ 0.91,zeta电位为−15.64 ~−22.5 mV。利用扫描电子显微镜(SEM)进一步证实了NEYE的形成。结果表明,与对照样品相比,游离精油和纳米胶囊精油均显著降低了金黄色葡萄球菌、大肠杆菌、肠炎沙门氏菌、霉菌和酵母的数量,并显著降低了蛋黄酱的酸度、过氧化物、茴香胺和Totox值(p < 0.05)。然而,与游离精油相比,精油基纳米乳液表现出更高的氧化稳定性和更有效的微生物生长控制(p < 0.05)。蛋黄酱样品表现出剪切变薄的行为,含有NEYE的蛋黄酱样品的表观粘度高于经ye处理的蛋黄酱样品和对照样品。NEYE的掺入对蛋黄酱的总体可接受性没有不利影响,而在相同浓度下使用YE会改变蛋黄酱的颜色、气味、风味和总体可接受性。研究表明,精油可以成功地加入到纳米乳液输送系统中,提供了几个优点,包括增强的抗氧化和抗菌活性,以及改善的流变学和感官属性。
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引用次数: 0
Correction to “Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit” 更正“芭蕉果实中富含提取物的多酚和皂苷的植物化学筛选、提取和生物活性测定”
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-27 DOI: 10.1155/jfpp/9803746

T. N. Nhon Hoang, T. T. Phan, T. K. Lien Phan, N. H. Van Nguyen, T. A. Dao Dong, and T. H. Anh Le, “Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit,” Journal of Food Processing and Preservation, 2023, 2581641, https://doi.org/10.1155/2023/2581641.

In the article, the authors would like to correct the following errors in the abstract and Sections 2.4.2, 2.7.3, 3.2 and 3.6.

In Section 2.7.3, the following part should be deleted:

where A1 is the absorbance of the sample and A0 is absorbance of blank.

The antioxidant ability was assessed through the IC50 value, which showed 50% of the activity of reducing K3[Fe(CN)6] complexes to K4[Fe(CN)6] complexes.

We apologize for these errors.

t . n . Nhon黄平君,t . t .表象,t . k .留置权表象,n . h·范·阮t . a .刀盾和t·h·安勒,“植物化学的筛选、提取和测定Extract-Enriched多酚的生物活性和皂甙穆萨balbisiana水果,”《食品加工和保存,2023,2581641,https://doi.org/10.1155/2023/2581641.In的文章,作者想纠正以下错误的抽象和部分2.4.2,2.7.3,3.2和3.6。在第2.7.3节中,应删除以下部分:其中A1为样品吸光度,A0为空白吸光度。通过IC50值评估其抗氧化能力,结果表明,K3[Fe(CN)6]配合物还原活性为K4[Fe(CN)6]的活性为50%。我们为这些错误道歉。
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引用次数: 0
Investigating the Effect of Nanoemulsions Containing Yarrow (Achillea millefolium) Essential Oil on the Microbial and Oxidative Stability of Mayonnaise 亚蓍草精油纳米乳对蛋黄酱微生物及氧化稳定性影响的研究
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-27 DOI: 10.1155/jfpp/5995283
Mahya Sheikhzadeh, Haniyeh Fateh, Shokufeh Najmi Khoei, Maryam Zokaei, Mehrdad Rabiei Nematabad, Asiye Ahmadi-Dastgerdi

This study investigated the effects of yarrow (Achillea millefolium) essential oil (YE) and its nanoemulsion (NEYE), at concentrations of 1% and 2%, on oxidative stability and microbial growth of mayonnaise stored for 45 days at 4°C. NEYEs were characterized with a particle size ranging from 75.5 to 152.65 nm, with a polydispersity index (PDI) of 0.7–0.91, and a zeta potential of −15.64 to −22.5 mV. The formation of NEYE was further confirmed using a scanning electron microscope (SEM). The results showed that both the free and nanoencapsulated essential oils significantly reduced the counts of Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, mold, and yeast, as well as acidity, peroxide, anisidine, and Totox values of mayonnaise compared with the control sample (p < 0.05). However, the essential oil–based nanoemulsions demonstrated greater oxidative stability and more effective microbial growth control than the free essential oil (p < 0.05). The mayonnaise samples exhibited shear-thinning behavior, and those containing NEYE showed a higher apparent viscosity than both the YE-treated and control samples. The incorporation of NEYE had no adverse effect on the overall acceptability of mayonnaise, while the use of YE at the same concentrations altered color, odor, flavor, and overall acceptability. It has been revealed that essential oils can be successfully incorporated into a nanoemulsion delivery system, offering several advantages, including enhanced antioxidant and antimicrobial activity, as well as improved rheological and sensorial attributes.

本研究考察了1%和2%浓度的蓍草精油(YE)及其纳米乳(NEYE)对蛋黄酱在4℃条件下保存45 d的氧化稳定性和微生物生长的影响。NEYEs的粒径范围为75.5 ~ 152.65 nm, PDI为0.7 ~ 0.91,zeta电位为−15.64 ~−22.5 mV。利用扫描电子显微镜(SEM)进一步证实了NEYE的形成。结果表明,与对照样品相比,游离精油和纳米胶囊精油均显著降低了金黄色葡萄球菌、大肠杆菌、肠炎沙门氏菌、霉菌和酵母的数量,并显著降低了蛋黄酱的酸度、过氧化物、茴香胺和Totox值(p < 0.05)。然而,与游离精油相比,精油基纳米乳液表现出更高的氧化稳定性和更有效的微生物生长控制(p < 0.05)。蛋黄酱样品表现出剪切变薄的行为,含有NEYE的蛋黄酱样品的表观粘度高于经ye处理的蛋黄酱样品和对照样品。NEYE的掺入对蛋黄酱的总体可接受性没有不利影响,而在相同浓度下使用YE会改变蛋黄酱的颜色、气味、风味和总体可接受性。研究表明,精油可以成功地加入到纳米乳液输送系统中,提供了几个优点,包括增强的抗氧化和抗菌活性,以及改善的流变学和感官属性。
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引用次数: 0
Physicochemical and Microbial Quality of Pig Blood Sausages Formulated With Meat and Cereal Fillers as Affected by Packaging Material During Storage 肉类和谷物填料配制的猪血香肠贮存过程中包装材料对其理化和微生物品质的影响
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-26 DOI: 10.1155/jfpp/1093979
Yvonne Tsiane, Bhekisisa Dlamini, Seanego Tumelo Sebopela, Liesl Morey, Ennet Moholisa

The use of pig blood to develop sausages is a viable option to prevent environment pollution associated with discarded blood and to improve food security. However, the development of pig blood sausages with optimised quality can affect its storage stability and safety. In this study, the storage stability of pig blood sausages formulated with meat and cereal fillers was monitored through changes in chemical (aw, pH, lipid oxidation) and microbial quality. The polyvinyl chloride (PVC) and vacuum packaged (VP) sausages were stored at 4°C for up to 14 and 21 days, respectively, while lipid oxidation measured by thiobarbituric acid reactive substances (TBARS) was monitored in PVC-packaged sausages stored at −10°C for 60 days. The aw remained stable throughout storage in all pig blood sausages, while significant (p < 0.05) decreases in pH were observed. TBARS increased significantly in sausages made with fillers but remained stable in sausages without fillers. Total viable count (TVC) increased by ~2 log CFU/g during storage in all pig blood sausages with the highest TVC (6.28 log CFU/g) occurring in PVC sausages after 14 days. Yeasts and moulds were acceptable in all VP samples throughout storage, while high counts (>6.00 log CFU/g) were observed on PVC samples (B and C) after 14 days. Although increases in lactic acid bacteria (LAB) (3–4 log CFU/g in PVC and 3–6 log CFU/g in VP), Pseudomonas spp. (up 4.00 log CFU/g) and S. aureus (up to 2.74 log CFU/g) were observed at the end of storage, the counts in all sausages did not exceed acceptable limits. Salmonella spp. and Listeria monocytogenes were not detected in all sausage samples. Overall, VP maintained microbiological quality of the blood sausages for up to 21 days, while 7 days was achieved with PVC. In terms of lipid oxidation, the product without fillers can be stable for up to 60 days at frozen storage, while 30 days is suggested for sausages made with cereal fillers.

使用猪血来制作香肠是一种可行的选择,可以防止与丢弃的血液相关的环境污染,并改善粮食安全。然而,优化猪血香肠的质量会影响其储存稳定性和安全性。在本研究中,通过化学(法、pH、脂质氧化)和微生物品质的变化,监测了肉和谷物填料配制的猪血香肠的储存稳定性。聚氯乙烯(PVC)和真空包装(VP)香肠分别在4°C下保存14天和21天,而在- 10°C下保存60天的PVC包装香肠中,用硫代巴比妥酸活性物质(TBARS)检测脂质氧化。在整个贮藏过程中,所有猪血香肠的aw保持稳定,而pH值显著降低(p < 0.05)。在有填料的香肠中,TBARS显著增加,但在没有填料的香肠中保持稳定。所有猪血肠的总活菌数(TVC)在贮藏期间均增加了~2 log CFU/g,其中聚氯乙烯(PVC)肠的总活菌数在贮藏14 d后最高,为6.28 log CFU/g。在整个储存过程中,所有VP样品中的酵母菌和霉菌都是可以接受的,而在14天后,PVC样品(B和C)中观察到高计数(>6.00 log CFU/g)。尽管在储存结束时观察到乳酸菌(LAB) (PVC中为3-4 log CFU/g, VP中为3-6 log CFU/g)、假单胞菌(高达4.00 log CFU/g)和金黄色葡萄球菌(高达2.74 log CFU/g)的数量增加,但所有香肠的数量均未超过可接受的限度。所有香肠样品均未检出沙门氏菌和单核增生李斯特菌。总体而言,VP使血香肠的微生物质量维持了21天,而PVC则维持了7天。在脂质氧化方面,不含填料的产品可以在冷冻储存中稳定长达60天,而含谷物填料的香肠建议在冷冻储存中稳定30天。
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引用次数: 0
Physicochemical and Microbial Quality of Pig Blood Sausages Formulated With Meat and Cereal Fillers as Affected by Packaging Material During Storage 肉类和谷物填料配制的猪血香肠贮存过程中包装材料对其理化和微生物品质的影响
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-26 DOI: 10.1155/jfpp/1093979
Yvonne Tsiane, Bhekisisa Dlamini, Seanego Tumelo Sebopela, Liesl Morey, Ennet Moholisa

The use of pig blood to develop sausages is a viable option to prevent environment pollution associated with discarded blood and to improve food security. However, the development of pig blood sausages with optimised quality can affect its storage stability and safety. In this study, the storage stability of pig blood sausages formulated with meat and cereal fillers was monitored through changes in chemical (aw, pH, lipid oxidation) and microbial quality. The polyvinyl chloride (PVC) and vacuum packaged (VP) sausages were stored at 4°C for up to 14 and 21 days, respectively, while lipid oxidation measured by thiobarbituric acid reactive substances (TBARS) was monitored in PVC-packaged sausages stored at −10°C for 60 days. The aw remained stable throughout storage in all pig blood sausages, while significant (p < 0.05) decreases in pH were observed. TBARS increased significantly in sausages made with fillers but remained stable in sausages without fillers. Total viable count (TVC) increased by ~2 log CFU/g during storage in all pig blood sausages with the highest TVC (6.28 log CFU/g) occurring in PVC sausages after 14 days. Yeasts and moulds were acceptable in all VP samples throughout storage, while high counts (>6.00 log CFU/g) were observed on PVC samples (B and C) after 14 days. Although increases in lactic acid bacteria (LAB) (3–4 log CFU/g in PVC and 3–6 log CFU/g in VP), Pseudomonas spp. (up 4.00 log CFU/g) and S. aureus (up to 2.74 log CFU/g) were observed at the end of storage, the counts in all sausages did not exceed acceptable limits. Salmonella spp. and Listeria monocytogenes were not detected in all sausage samples. Overall, VP maintained microbiological quality of the blood sausages for up to 21 days, while 7 days was achieved with PVC. In terms of lipid oxidation, the product without fillers can be stable for up to 60 days at frozen storage, while 30 days is suggested for sausages made with cereal fillers.

使用猪血来制作香肠是一种可行的选择,可以防止与丢弃的血液相关的环境污染,并改善粮食安全。然而,优化猪血香肠的质量会影响其储存稳定性和安全性。在本研究中,通过化学(法、pH、脂质氧化)和微生物品质的变化,监测了肉和谷物填料配制的猪血香肠的储存稳定性。聚氯乙烯(PVC)和真空包装(VP)香肠分别在4°C下保存14天和21天,而在- 10°C下保存60天的PVC包装香肠中,用硫代巴比妥酸活性物质(TBARS)检测脂质氧化。在整个贮藏过程中,所有猪血香肠的aw保持稳定,而pH值显著降低(p < 0.05)。在有填料的香肠中,TBARS显著增加,但在没有填料的香肠中保持稳定。所有猪血肠的总活菌数(TVC)在贮藏期间均增加了~2 log CFU/g,其中聚氯乙烯(PVC)肠的总活菌数在贮藏14 d后最高,为6.28 log CFU/g。在整个储存过程中,所有VP样品中的酵母菌和霉菌都是可以接受的,而在14天后,PVC样品(B和C)中观察到高计数(>6.00 log CFU/g)。尽管在储存结束时观察到乳酸菌(LAB) (PVC中为3-4 log CFU/g, VP中为3-6 log CFU/g)、假单胞菌(高达4.00 log CFU/g)和金黄色葡萄球菌(高达2.74 log CFU/g)的数量增加,但所有香肠的数量均未超过可接受的限度。所有香肠样品均未检出沙门氏菌和单核增生李斯特菌。总体而言,VP使血香肠的微生物质量维持了21天,而PVC则维持了7天。在脂质氧化方面,不含填料的产品可以在冷冻储存中稳定长达60天,而含谷物填料的香肠建议在冷冻储存中稳定30天。
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引用次数: 0
UPLC-QTOF-MS–Based Metabolite Profiling of Two Laver Species (Neoporphyra dentata and Neopyropia yezoensis) 基于uplc - qtof - ms的两种紫菜(Neoporphyra dentata和Neopyropia yezoensis)代谢物谱分析
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-25 DOI: 10.1155/jfpp/6917582
Si-Hun Song, Aoding Li, Seung-Sik Cho, Hyung Gyun Kim, Jeong-Yong Cho

This study is aimed at characterizing metabolites from Neoporphyra dentata and Neopyropia yezoensis, two laver species primarily cultivated in Korea. Untargeted metabolite analysis was conducted using ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), leading to the identification of 63 metabolites. These included 10 amino acids and their derivatives, two organic acids, seven mycosporine-like amino acids (MAAs), 10 nucleic acid–related compounds, 24 phospholipids, three betaine lipids, two glycolipids, one fatty acid, and four other compounds (isethionic acid, glycerophosphoglycerol, galactosylglycerol, and phycoerythrobilin). Multivariate analysis indicated that 24 significantly different metabolites were identified between the two laver species. Of these, MAAs and betaine lipids exhibited the most pronounced differences. N. dentata exhibited higher levels of shinorine (4.41-fold), porphyra-334 (1.24-fold), and mycosporine-glycine-alanine (5.95-fold) than N. yezoensis, whereas N. yezoensis had significantly higher levels of palythine (3.00-fold), asterina-330 (3.52-fold), and aplysiapalythine B (14.18-fold). Notably, monoacylglycerol-trimethylhomoserine (MGTS) 18:3, MGTS 16:0, and MGTS 18:1 were detected only in N. dentata, indicating that they may be potential chemotaxonomic markers for identifying this species. These findings offer valuable metabolic insights that may assist in taxonomic classification in conjunction with genomic analysis and contribute to the selection and development of high value–added laver species.

本研究旨在分析两种主要在韩国种植的紫菜——齿状紫菜(Neoporphyra dentata)和叶紫菜(Neopyropia yezoensis)的代谢物。采用超高效液相色谱-四极杆飞行时间质谱(UPLC-QTOF-MS)进行非靶向代谢物分析,鉴定出63种代谢物。其中包括10种氨基酸及其衍生物、2种有机酸、7种真菌孢素样氨基酸(MAAs)、10种核酸相关化合物、24种磷脂、3种甜菜碱脂、2种糖脂、1种脂肪酸和4种其他化合物(异硫酸、甘油磷酸、半乳糖甘油和植红蛋白)。多因素分析表明,两种紫菜的代谢产物有24种差异显著。其中,MAAs和甜菜碱脂质表现出最显著的差异。n dentata表现出更高水平的shinorine(4.41倍),porphyra - 334(1.24倍),和mycosporine-glycine-alanine比n . yezoensis(5.95倍),而n yezoensis的水平明显高于有palythine(3.00倍),asterina - 330(3.52倍),和aplysiapalythine B(14.18倍)。值得注意的是,单酰基甘油-三甲基同丝氨酸(MGTS) 18:3、MGTS 16:0和MGTS 18:1仅在齿齿鼠中检测到,这表明它们可能是鉴定齿齿鼠的潜在化学分类标记。这些发现提供了有价值的代谢见解,可能有助于与基因组分析相结合的分类分类,并有助于高附加值紫菜物种的选择和发展。
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引用次数: 0
UPLC-QTOF-MS–Based Metabolite Profiling of Two Laver Species (Neoporphyra dentata and Neopyropia yezoensis) 基于uplc - qtof - ms的两种紫菜(Neoporphyra dentata和Neopyropia yezoensis)代谢物谱分析
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-25 DOI: 10.1155/jfpp/6917582
Si-Hun Song, Aoding Li, Seung-Sik Cho, Hyung Gyun Kim, Jeong-Yong Cho

This study is aimed at characterizing metabolites from Neoporphyra dentata and Neopyropia yezoensis, two laver species primarily cultivated in Korea. Untargeted metabolite analysis was conducted using ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), leading to the identification of 63 metabolites. These included 10 amino acids and their derivatives, two organic acids, seven mycosporine-like amino acids (MAAs), 10 nucleic acid–related compounds, 24 phospholipids, three betaine lipids, two glycolipids, one fatty acid, and four other compounds (isethionic acid, glycerophosphoglycerol, galactosylglycerol, and phycoerythrobilin). Multivariate analysis indicated that 24 significantly different metabolites were identified between the two laver species. Of these, MAAs and betaine lipids exhibited the most pronounced differences. N. dentata exhibited higher levels of shinorine (4.41-fold), porphyra-334 (1.24-fold), and mycosporine-glycine-alanine (5.95-fold) than N. yezoensis, whereas N. yezoensis had significantly higher levels of palythine (3.00-fold), asterina-330 (3.52-fold), and aplysiapalythine B (14.18-fold). Notably, monoacylglycerol-trimethylhomoserine (MGTS) 18:3, MGTS 16:0, and MGTS 18:1 were detected only in N. dentata, indicating that they may be potential chemotaxonomic markers for identifying this species. These findings offer valuable metabolic insights that may assist in taxonomic classification in conjunction with genomic analysis and contribute to the selection and development of high value–added laver species.

本研究旨在分析两种主要在韩国种植的紫菜——齿状紫菜(Neoporphyra dentata)和叶紫菜(Neopyropia yezoensis)的代谢物。采用超高效液相色谱-四极杆飞行时间质谱(UPLC-QTOF-MS)进行非靶向代谢物分析,鉴定出63种代谢物。其中包括10种氨基酸及其衍生物、2种有机酸、7种真菌孢素样氨基酸(MAAs)、10种核酸相关化合物、24种磷脂、3种甜菜碱脂、2种糖脂、1种脂肪酸和4种其他化合物(异硫酸、甘油磷酸、半乳糖甘油和植红蛋白)。多因素分析表明,两种紫菜的代谢产物有24种差异显著。其中,MAAs和甜菜碱脂质表现出最显著的差异。n dentata表现出更高水平的shinorine(4.41倍),porphyra - 334(1.24倍),和mycosporine-glycine-alanine比n . yezoensis(5.95倍),而n yezoensis的水平明显高于有palythine(3.00倍),asterina - 330(3.52倍),和aplysiapalythine B(14.18倍)。值得注意的是,单酰基甘油-三甲基同丝氨酸(MGTS) 18:3、MGTS 16:0和MGTS 18:1仅在齿齿鼠中检测到,这表明它们可能是鉴定齿齿鼠的潜在化学分类标记。这些发现提供了有价值的代谢见解,可能有助于与基因组分析相结合的分类分类,并有助于高附加值紫菜物种的选择和发展。
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引用次数: 0
Implementation of Hazard Analysis and Critical Control Point (HACCP) System in Spice Store 香料店危害分析和关键控制点(HACCP)系统的实施
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-24 DOI: 10.1155/jfpp/2709937
Jad Mouawad, Hanan Al Baalbaki, Maria El Deghel, Dima Mnayer

A hazard analysis and critical control point (HACCP) plan was implemented in a spice store located in northern Lebanon in the city of Zgharta, from receiving raw materials until packaging the finished product. To the best of our knowledge, this is the first study to apply and evaluate a HACCP system for spices and herbs in a retail store in Lebanon. For the successful implementation of the HACCP plan, prerequisite programs (PRPs) were applied and maintained. The development of a flow diagram describing the process in the spice store was facilitated at each stage of the process. Based on a critical control point (CCP) decision tree, two CCPs were identified as the storage of raw materials after receiving from the supplier and storage of ready-made spices before packaging for sale (temperature T < 30°C and a relative humidity [RH] of 60%). To verify the efficiency of the HACCP plan, 25 commonly consumed spices and herbs were collected from the store at two sampling points: upon purchase and after a 3-month storage period. This resulted in 50 samples in total, each analyzed in triplicate and subjected to microbiological analysis, aflatoxin B1 determination, and moisture content measurement. Upon verification, our results showed that 16% of spices (caraway, rosemary, mint, and curry powder) had Escherichia coli contamination, 24% (ginger, cloves, oregano, mint, cinnamon, and cardamom) exceeded acceptable moisture content (>10%), and 8% (cloves and curry powder) tested positive for aflatoxin B1. All samples were safe for Bacillus cereus and Salmonella. Microbial contamination, moisture, and aflatoxin levels remained the same upon purchase and after 3 months of storage at the store. These suggest that raw materials when received from the supplier do not comply with safety standards. However, corrective actions have been implemented with a focus on supplier management, whereas more control measures at the receiving step should be strengthened. The HACCP plan was effectively implemented and validated, highlighting the importance of controlling various parameters such as temperature and humidity, regular review, and timely updating to maintain its efficiency.

在黎巴嫩北部Zgharta市的一家香料店实施了危害分析和关键控制点(HACCP)计划,从接收原材料到包装成品。据我们所知,这是第一个在黎巴嫩零售商店应用和评估香料和草药HACCP系统的研究。为了成功实施HACCP计划,必须应用和维护前提程序(PRPs)。在过程的每个阶段,都促进了描述香料商店过程的流程图的发展。基于关键控制点(CCP)决策树,确定了两个关键控制点,分别是从供应商收到原料后的储存和包装销售前的成品香料的储存(温度30°C,相对湿度[RH]为60%)。为了验证HACCP计划的有效性,在两个采样点收集了25种常用香料和草药:购买时和3个月的储存期后。总共有50个样品,每个样品分三份进行分析,并进行微生物分析、黄曲霉毒素B1测定和水分含量测定。经核实,我们的结果显示,16%的香料(香菜、迷迭香、薄荷和咖喱粉)被大肠杆菌污染,24%(姜、丁香、牛至、薄荷、肉桂和豆蔻)的水分含量超过可接受水平(10%),8%(丁香和咖喱粉)的黄曲霉毒素B1检测呈阳性。所有样品对蜡样芽孢杆菌和沙门氏菌检测均安全。微生物污染、水分和黄曲霉毒素水平在购买时和在商店储存3个月后保持不变。这表明从供应商处收到的原材料不符合安全标准。但是,已经实施了纠正措施,重点放在供应商管理上,而在接收步骤应加强更多的控制措施。HACCP计划得到有效实施和验证,强调控制温度、湿度等各项参数的重要性,定期评审,及时更新,保持其有效性。
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引用次数: 0
Enhancement of Carotenoid Profile and Beta-Carotene Bioavailability in African Locust Bean Pulp–Supplemented Instant Kunu Beverage 提高非洲刺槐豆浆速溶库努饮料中类胡萝卜素和β -胡萝卜素的生物利用度
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-24 DOI: 10.1155/jfpp/1712864
Kazeem K. Olatoye, Emmanuel A. Irondi, Wasiu Awoyale, Oluwatobi I. Adeyemo, Mayowa R. Akinpade

This study evaluated the effects of African locust bean pulp (ALBP) supplementation on carotenoid profile and beta-carotene bioavailability in rats fed with instant kunu beverage. Based on preliminary studies, a freeze-dried kunu beverage was developed with the substitution of 5%–25% ALBP for millet. A 100% millet-based kunu served as a control. Established procedures were used to determine the carotenoid profile and retinol equivalence (RE) of the beverage. Beta-carotene bioavailability was assessed in an animal study model involving 36 male weanling albino rats. ANOVA (at α 0.05) was used to analyze the data generated. The carotenoid profile of kunu was enhanced with lutein ranging between 4.54 and 7.43 μg/g, alpha-carotene (0.19 and 15.22 μg/g), 13-cis (0.16 and 3.36 μg/g), trans (0.45 and 8.50 μg/g), 9-cis (0.53 and 1.64 μg/g), and TBC (total beta-carotene) (4.28 and 12.74 μg/g) and RE of alpha-carotene (0.05–1.80 μg/g), beta-carotene (0.15–2.10 μg/g), and total provitamin A carotenoid (pVAC) content (0.20–3.80 μg/g), respectively. Improvements were observed in serum and liver retinol and protein of rats, up to 20% inclusion of ALBP compared to the control group. The linear regression analysis from plots of feed carotene contents against carotene concentrations of serum and liver showed bioavailability of 6.61% and 6.67% for serum and liver, respectively. These findings showcased the level of beta-carotene absorption and utilization. The similarity in values of serum and liver bioavailability indicates consistent systemic distribution and uptake from diet. Therefore, substitution of 20% ALBP for millet in kunu and similar beverages is recommended, as the product can potentially serve as a functional food against vitamin A deficiency (VAD). Further works should include shelf-life determination, the effect of processing methods, a consumer acceptance study, and clinical trials to validate the efficacy in humans.

本研究评价了非洲刺槐豆浆(ALBP)对速溶库努饮料大鼠类胡萝卜素和β -胡萝卜素生物利用度的影响。在初步研究的基础上,研制了以5% ~ 25% ALBP代替小米的冻干库奴饮料。100%以小米为基础的kunu作为对照。建立的程序,以确定类胡萝卜素的轮廓和视黄醇当量(RE)的饮料。β -胡萝卜素的生物利用度在36只雄性断奶白化病大鼠的动物研究模型中进行了评估。采用方差分析(α 0.05)对产生的数据进行分析。叶黄素(4.54 ~ 7.43 μg)、α -胡萝卜素(0.19 ~ 15.22 μg)、13-顺式(0.16 ~ 3.36 μg)、反式(0.45 ~ 8.50 μg)、9-顺式(0.53 ~ 1.64 μg)、TBC(总β -胡萝卜素)(4.28 ~ 12.74 μg)、α -胡萝卜素(0.05 ~ 1.80 μg)、β -胡萝卜素(0.15 ~ 2.10 μg)和总维生素原A类胡萝卜素(pVAC)含量(0.20 ~ 3.80 μg)增强了库努的类胡萝卜素特征。与对照组相比,大鼠血清和肝脏视黄醇和蛋白质含量提高了20%。饲料胡萝卜素含量与血清和肝脏胡萝卜素浓度的线性回归分析表明,血清和肝脏的生物利用度分别为6.61%和6.67%。这些发现显示了β -胡萝卜素的吸收和利用水平。血清和肝脏生物利用度值的相似性表明其全身分布和从饮食中摄取的一致性。因此,建议用20% ALBP替代谷子,因为该产品可能作为抗维生素a缺乏症(VAD)的功能性食品。进一步的工作应该包括保质期的确定、加工方法的影响、消费者接受度研究和临床试验来验证人体的有效性。
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引用次数: 0
Enhancement of Carotenoid Profile and Beta-Carotene Bioavailability in African Locust Bean Pulp–Supplemented Instant Kunu Beverage 提高非洲刺槐豆浆速溶库努饮料中类胡萝卜素和β -胡萝卜素的生物利用度
IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-24 DOI: 10.1155/jfpp/1712864
Kazeem K. Olatoye, Emmanuel A. Irondi, Wasiu Awoyale, Oluwatobi I. Adeyemo, Mayowa R. Akinpade

This study evaluated the effects of African locust bean pulp (ALBP) supplementation on carotenoid profile and beta-carotene bioavailability in rats fed with instant kunu beverage. Based on preliminary studies, a freeze-dried kunu beverage was developed with the substitution of 5%–25% ALBP for millet. A 100% millet-based kunu served as a control. Established procedures were used to determine the carotenoid profile and retinol equivalence (RE) of the beverage. Beta-carotene bioavailability was assessed in an animal study model involving 36 male weanling albino rats. ANOVA (at α 0.05) was used to analyze the data generated. The carotenoid profile of kunu was enhanced with lutein ranging between 4.54 and 7.43 μg/g, alpha-carotene (0.19 and 15.22 μg/g), 13-cis (0.16 and 3.36 μg/g), trans (0.45 and 8.50 μg/g), 9-cis (0.53 and 1.64 μg/g), and TBC (total beta-carotene) (4.28 and 12.74 μg/g) and RE of alpha-carotene (0.05–1.80 μg/g), beta-carotene (0.15–2.10 μg/g), and total provitamin A carotenoid (pVAC) content (0.20–3.80 μg/g), respectively. Improvements were observed in serum and liver retinol and protein of rats, up to 20% inclusion of ALBP compared to the control group. The linear regression analysis from plots of feed carotene contents against carotene concentrations of serum and liver showed bioavailability of 6.61% and 6.67% for serum and liver, respectively. These findings showcased the level of beta-carotene absorption and utilization. The similarity in values of serum and liver bioavailability indicates consistent systemic distribution and uptake from diet. Therefore, substitution of 20% ALBP for millet in kunu and similar beverages is recommended, as the product can potentially serve as a functional food against vitamin A deficiency (VAD). Further works should include shelf-life determination, the effect of processing methods, a consumer acceptance study, and clinical trials to validate the efficacy in humans.

本研究评价了非洲刺槐豆浆(ALBP)对速溶库努饮料大鼠类胡萝卜素和β -胡萝卜素生物利用度的影响。在初步研究的基础上,研制了以5% ~ 25% ALBP代替小米的冻干库奴饮料。100%以小米为基础的kunu作为对照。建立的程序,以确定类胡萝卜素的轮廓和视黄醇当量(RE)的饮料。β -胡萝卜素的生物利用度在36只雄性断奶白化病大鼠的动物研究模型中进行了评估。采用方差分析(α 0.05)对产生的数据进行分析。叶黄素(4.54 ~ 7.43 μg)、α -胡萝卜素(0.19 ~ 15.22 μg)、13-顺式(0.16 ~ 3.36 μg)、反式(0.45 ~ 8.50 μg)、9-顺式(0.53 ~ 1.64 μg)、TBC(总β -胡萝卜素)(4.28 ~ 12.74 μg)、α -胡萝卜素(0.05 ~ 1.80 μg)、β -胡萝卜素(0.15 ~ 2.10 μg)和总维生素原A类胡萝卜素(pVAC)含量(0.20 ~ 3.80 μg)增强了库努的类胡萝卜素特征。与对照组相比,大鼠血清和肝脏视黄醇和蛋白质含量提高了20%。饲料胡萝卜素含量与血清和肝脏胡萝卜素浓度的线性回归分析表明,血清和肝脏的生物利用度分别为6.61%和6.67%。这些发现显示了β -胡萝卜素的吸收和利用水平。血清和肝脏生物利用度值的相似性表明其全身分布和从饮食中摄取的一致性。因此,建议用20% ALBP替代谷子,因为该产品可能作为抗维生素a缺乏症(VAD)的功能性食品。进一步的工作应该包括保质期的确定、加工方法的影响、消费者接受度研究和临床试验来验证人体的有效性。
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引用次数: 0
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Journal of Food Processing and Preservation
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