Journal of Food Quality最新文献

This comprehensive study investigates the complex realm of encapsulation techniques and bioactive ingredients, particularly in the context of sustainable foods, through a detailed bibliometric analysis that captures the essence and evolution of research in this crucial field. We compiled a substantial dataset of 218 bibliographic records from the esteemed Web of Science, Scopus, EBSCOhost, and Google Scholar databases using carefully chosen keywords. This meticulous process included analyzing the contributions of various authors and exploring intricate relationships among keywords, citation impact, country involvement, and influential journals. This analysis creates a detailed map of research progress, illuminating contemporary scientific trends, notable advancements, and significant gaps in existing knowledge. Current research efforts can be categorized into three interconnected areas: the examination of various encapsulation techniques and the physicochemical properties of wall materials that contain bioactive compounds; the investigation of innovative technologies that enhance encapsulation processes, such as nanotechnology and microencapsulation; and the growing research connecting sustainable food practices to better human health outcomes. With a forward-thinking perspective, future research should focus on discovering novel encapsulation techniques and conducting in-depth studies on wall materials that enhance bioavailability. This would unlock the potential benefits for human health and ultimately guide sustainable practices in the food industry.

Street food and ready-to-eat (RTE) salad items are an integral part of the food culture in Bangladesh. In developing countries, people like foods that do not require further processing before consumption as they are viewed as attractive, nutritious, convenient, and inexpensive. According to the World Health Organization (WHO), street foods are defined as “foods and beverages prepared and/or sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation.” This research presents a comprehensive analysis of microbial hazards of street food and RTE salad items served in restaurants, with particular emphasis on pathogenic bacteria [Escherichia coli (E. coli), Salmonella spp., and Vibrio spp.] in the street foods, including chatpati (plate, water, and tamarind chutney), cholamuri, sandwiches, sugarcane juice, and aloe vera sharbat and in the utensils used in serving these items. This study also aimed to assess the potential health risks associated with consuming these food items and provide recommendations for mitigating these risks. An elevated level of harmful bacteria was detected in the selected RTE street food salads and the utensils used to serve them. The risk assessment revealed a significant likelihood of infection from consuming these foods and emphasized the importance of improving vendors’ public health awareness and providing access to clean water to ensure long-term safety.

Probiotics improve intestinal microbiota, thereby positively influencing human health. Additionally, most probiotic microorganisms belong to the group of lactic acid bacteria. As these bacteria are involved in producing fermented foods and drinks, they can easily be introduced to the body. Therefore, investigating the probiotic properties of microorganisms in fermented products is crucial for their characterisation. This study investigated 10 Surk strains belonging to the species Ligilactobacillus acidipiscis, Lactiplantibacillus plantarum and Companilactobacillus alimentarius, an important traditional cheese in the Eastern Mediterranean region, in terms of their tolerance to gastric juice and bile salts, auto/co-aggregation, cell surface hydrophobicity, bile salt hydrolase activity, antimicrobial activity, DNase and gelatinase activity, ability to form biofilms, virulence factors and antibiotic susceptibility. The survival rate of all strains was between 76.59% and 82.36% in gastric juice and between 84.44% and 110.28% in bile salts. All the strains were hydrophobic to varying degrees (2.08%–63.37%) and were capable of autoaggregating (32.38%–75.67%). Additionally, almost all of the strains exhibited antimicrobial activity against the pathogens. Finally, the strains were found to lack DNase and gelatinase activity, as well as virulence factors. According to these findings, the Surk strains employed in this investigation may find application as probiotics. However, further studies are needed, particularly with regard to antibiotic resistance, before these isolates can be used in food products.

This comprehensive review critically examines the current landscape of food quality and safety within the agrifood industry, with a particular emphasis on the Pakistani context. The study employed a systematic literature review approach, drawing on peer-reviewed journal articles, policy reports, and international guidelines published between 2000 and 2024. Databases including ScienceDirect, SpringerLink, Wiley Online Library, and PubMed were searched using key terms such as “food safety,” “agri-food quality control,” “HACCP,” and “government regulations.” Inclusion criteria focused on studies addressing regulatory frameworks, consumer behavior, and value chain governance in the agrifood sector, while non-English and non–peer-reviewed publications were excluded. The findings reveal that the effectiveness of food safety and quality management in Pakistan is constrained by fragmented regulatory mechanisms, limited technological adaptation, and insufficient consumer awareness. Government interventions, though essential, remain inconsistent and often fail to address market failures caused by information asymmetry and inadequate enforcement. Furthermore, private sector initiatives, including the adoption of HACCP and ISO-based quality assurance systems, have shown significant potential in improving traceability and consumer confidence when effectively implemented. The review also highlights the pivotal role of retailers and vertically integrated value chains in shaping food safety practices, demonstrating that collaborative governance models can enhance compliance and sustainability. Overall, this study underscores the need for integrated policy reforms, capacity-building programs, and advanced traceability systems to strengthen Pakistan’s food safety framework. By synthesizing international and national evidence, this review provides a foundation for policymakers, industry stakeholders, and researchers to develop data-driven strategies for ensuring sustainable food security and consumer protection.

Postharvest vegetables are still undergoing metabolic processes primarily through respiration. Although modified atmosphere packaging (MAP) can extend the shelf life of vegetables, it is of great significance to accurately predict the shelf life of vegetables for the quality assurance. In this study, the modified atmosphere packaged spinach and Chinese chives were stored at 0, 5, 10, 15, and 20°C, and Pseudomonas spp. count was determined regularly. The modified Gompertz model was used as the primary model to construct the model of Pseudomonas spp. growth kinetics in spinach and Chinese chives at different temperatures. On the basis of the primary model, the Belehradek (square root) model was selected as the secondary model to explore the influence of temperature on maximum specific growth rate (μ_max) and lag period (λ). Finally, the shelf life prediction model of spinach and Chinese chives was established and verified. From the results, the growth of Pseudomonas spp. showed an S-shaped curve at different storage temperatures. With the increase of storage temperature, μ_max of microorganisms increased and λ decreased. The modified Gompertz model can describe the growth dynamics of Pseudomonas spp. well, and μ_max^0.5 and (λ^-1)^0.5 have a good linear relationship with storage temperature. The accuracy of the shelf life prediction model was verified by measuring the growth state of Pseudomonas spp. in modified atmosphere packaged spinach and Chinese chives at the storage temperature of 8°C. The results showed that the relative error between the predicted value and the measured value was 2.39% for spinach and 0.43% for Chinese chives, respectively, indicating that the shelf life prediction model could effectively predict the shelf life of spinach and Chinese chives at the storage temperature range of 0°C–20°C.

Adiantum capillus-veneris L. is known for its bioactive compounds and health benefits. In this study, the physicochemical, functional, and sensory properties of set-type yogurt fortified with Adiantum capillus-veneris L. extract (ACVE) were evaluated during 21 days of storage. Higher pH values and lower acidity were observed in yogurts containing 0.25% and 0.5% ACVE on Day 21 of storage. ACVE enhanced water holding capacity (WHC), a^∗ and b^∗ values, total phenolic content (TPC), antioxidant activity, and α-amylase inhibition (by more than three times). Additionally, the yogurts containing 0.25% and 0.5% ACVE showed a higher storage modulus, complex viscosity, and a more compact microstructure. Moreover, ACVE reduced syneresis and the L^∗ value of yogurt (p < 0.05). The addition of 0.25% and 0.5% ACVE in yogurt significantly reduced the LAB on the first day of storage. However, ACVE-fortified yogurts exhibited significantly higher LAB counts at the end of the storage (p < 0.05). An increase in acidity and a decrease in pH were observed with prolonged storage, except in yogurt with 0.5% ACVE. The TPC, antioxidant activity, WHC, and LAB counts of fortified yogurts were enhanced during storage, whereas syneresis and α-amylase inhibition were reduced (p < 0.05). Sensory evaluation indicated that all yogurts were acceptable, and no significant difference in overall acceptance was observed between yogurts containing 0.1% and 0.25% ACVE and the control (p > 0.05). Therefore, ACVE (particularly at levels up to 0.25%) can be used as a novel functional additive to enhance the quality characteristics of yogurt.

In this study, pomegranate peel powder (PPP) was added to the formulation of snack meat sticks at different ratios (control, 2.5%, 5%, and 10%), and physicochemical, microbiological, sensory, and economic properties of the products were evaluated. Increasing PPP levels significantly enhanced the total phenolic content and antioxidant activity, while reducing pH, water activity, and thiobarbituric acid-reactive substances (TBARS), indicating improved oxidative stability. It was found that the addition of PPP also affected the cross-sectional surface color of the snack sticks (p < 0.05). Moreover, a notable decline was observed in the springiness and chewiness of snack sticks with the increasing ratio of PPP. Finally, snack sticks containing 2.5% PPP had higher sensorial scores. Microbiological assessments confirmed the safety of all formulations. As a result, the use of PPP could improve the quality of snack sticks, making them more economical and functional.

Military personnel operating in field environments often experience energy deficits due to limited access to adequate nutrition. Therefore, the development of high-calorie, shelf-stable, and nutrient-dense foods is essential to sustain their performance and health. This study aimed to formulate and evaluate the nutritional and microbiological quality of such high-calorie foods using locally available raw materials, guided by a design of experiments approach. Ten distinct food formulations were developed based on a mixture design plan. Physicochemical and microbiological parameters were analyzed according to ISO and AOAC standards. The results revealed protein contents ranging from 20.86 to 29.84 g/100 g, carbohydrates from 33.39 to 48.39 g/100 g, and fat from 18.71 to 33.71 g/100 g, with a maximum energy value of 520.40 kcal/100 g. A radar chart illustrated that F7 was the richest in protein, F9 had the highest lipid content, and F8 contained the most carbohydrates. The pH, humidity, dry matter, total ash, and °Brix values ranged from 4.30 to 5.03, 12.04% to 27.04%, 72.96% to 87.96%, 3.84% to 20.60%, and 0.67 to 1.40, respectively. The contents of sodium, calcium, magnesium, zinc, potassium, and iron (mg/100 g) varied between 55.68 and 1172.8, 59.75 and 126.3, 44.59 and 92.26, 1.14 and 2.18, 596.64 and 838.68, and 2.21 and 4.95, respectively. Microbiological analyses confirmed the absence of pathogenic microorganisms, including Salmonella spp., Escherichia coli, and Staphylococcus spp. The novelty of this study lies in the integration of physicochemical, nutritional, and microbiological profiling within a formulation optimization framework which demonstrates an innovative approach to the development of stable, nutrient-rich, and high-calorie foods from locally sourced ingredients. These findings demonstrate also the potential for locally sourced ingredients to support the development of fortified foods for both military and sports applications.

Radix Paeoniae Alba (RPA), as a kind of health food and herbal medicine with a remarkable curative effect, has an increasing market demand in recent years. Due to its numerous processing methods, the influence on internal active components is complex, and the curative effect varies greatly. However, in some cases, different processed products are confused, and it is of great significance to strictly control the quality of RPA and its processed products. In this study, electronic eye (e-eye) and electronic nose (e-nose) were used to rapidly evaluate the quality of RPA and its processed products and were compared with high-performance liquid chromatography (HPLC). The results showed that the surface brightness of RPA was higher than that of processed products, and the red and yellow tones of stir-fried RPA were the deepest. L^∗, b^∗, E^∗, c^∗, and color index (CI) contributed greatly to distinguish RPA from its processed products. The processing methods had obvious effects on the flavor characteristics of RPA, and heptadecan-2-one, 2-methyl propanoic acid, alpha-pinene, pent-1-en-3-ol, but-(E)-2-enal, and propanoic acid were selected to be critical components for distinguishing RPA from its processed products. Correlation analysis revealed that the ingredients in RPA exhibited significant associations with color and odor. Compared with HPLC, e-eye and e-nose could distinguish RPA from different processed products more quickly and accurately, which provided a meaningful reference for the quality control of other foods and herbal medicines with various processing methods.