Xinhui tangerine peel has valuable medicinal value. The longer it is stored in an appropriate environment, the higher its flavonoid content, resulting in increased medicinal value. In order to correctly identify the age of the tangerine peel, previous studies have mostly used manual identification or physical and chemical analysis, which is a tedious and costly process. This work investigates the automatic age recognition of the tangerine peel based on deep learning and attention mechanisms. We proposed an effective ConvNeXt fusion attention module (CNFA), which consists of three parts, a ConvNeXt block for extracting low-level features’ information and aggregating hierarchical features, a channel squeeze-and-excitation (cSE) block and a spatial squeeze-and-excitation (sSE) block for generating sufficient high-level feature information from both channel and spatial dimensions. To analyze the features of tangerine peel in different ages and evaluate the performance of CNFA module, we conducted comparative experiments using the CNFA-integrated network on the Xinhui tangerine peel dataset. The proposed algorithm is compared with related models of the proposed structure and other attention mechanisms. The experimental results showed that the proposed algorithm had an accuracy of 97.17%, precision of 96.18%, recall of 96.09%, and F1 score of 96.13% for age recognition of the tangerine peel, providing a visual solution for the intelligent development of the tangerine peel industry.
{"title":"CNFA: ConvNeXt Fusion Attention Module for Age Recognition of the Tangerine Peel","authors":"Fuqin Deng, Junwei Li, Lanhui Fu, Chuanbo Qin, Yikui Zhai, Hongmin Wang, Ningbo Yi, Nannan Li, TinLun Lam","doi":"10.1155/2024/6439900","DOIUrl":"10.1155/2024/6439900","url":null,"abstract":"<p>Xinhui tangerine peel has valuable medicinal value. The longer it is stored in an appropriate environment, the higher its flavonoid content, resulting in increased medicinal value. In order to correctly identify the age of the tangerine peel, previous studies have mostly used manual identification or physical and chemical analysis, which is a tedious and costly process. This work investigates the automatic age recognition of the tangerine peel based on deep learning and attention mechanisms. We proposed an effective ConvNeXt fusion attention module (CNFA), which consists of three parts, a ConvNeXt block for extracting low-level features’ information and aggregating hierarchical features, a channel squeeze-and-excitation (cSE) block and a spatial squeeze-and-excitation (sSE) block for generating sufficient high-level feature information from both channel and spatial dimensions. To analyze the features of tangerine peel in different ages and evaluate the performance of CNFA module, we conducted comparative experiments using the CNFA-integrated network on the Xinhui tangerine peel dataset. The proposed algorithm is compared with related models of the proposed structure and other attention mechanisms. The experimental results showed that the proposed algorithm had an accuracy of 97.17%, precision of 96.18%, recall of 96.09%, and F1 score of 96.13% for age recognition of the tangerine peel, providing a visual solution for the intelligent development of the tangerine peel industry.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140934804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this study was to examine the impact of different concentrations of black mulberry leaf extract (BMLE) on the microbial quality, lipid oxidation, biogenic amine content, color stability, and sensory attributes of raw chicken meat during a 12-day chilled storage period. The raw chicken meat was treated with 0.1% BHT (positive control), 0.1%, 0.3%, and 0.5% BMLE, and the outcomes were then compared to the results obtained from raw chicken meat with no additive (control). In comparison to the control group, the inclusion of BMLE resulted in a decrease (P < 0.05) in pH and thiobarbituric acid reactive substances (TBARS), as well as an improvement in redness (a∗) (P < 0.05). The addition of BMLE significantly extended the shelf life of raw chicken meats compared to the control, as it limited microbiological development and lipid oxidation during storage (P < 0.05). Additionally, the BMLE exhibited the most potent inhibitory impact on the buildup of these four BAs (tyramine, cadaverine, histamine, and tyramine) in raw chicken samples at the 12-day storage period (P < 0.05). Despite the 0.5% BMLE groups’ lowest results for microbial counts, TBARS, and biogenic amines, the concentration of 0.3% BMLE proved to be the most advantageous in terms of sensory acceptability. These findings suggested that BMLE, rather than artificial chemicals, could be utilized in raw chicken products as a promising natural antioxidant and antibacterial agent.
{"title":"Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts","authors":"Yasemin Çelebi̇","doi":"10.1155/2024/5822690","DOIUrl":"10.1155/2024/5822690","url":null,"abstract":"<p>The objective of this study was to examine the impact of different concentrations of black mulberry leaf extract (BMLE) on the microbial quality, lipid oxidation, biogenic amine content, color stability, and sensory attributes of raw chicken meat during a 12-day chilled storage period. The raw chicken meat was treated with 0.1% BHT (positive control), 0.1%, 0.3%, and 0.5% BMLE, and the outcomes were then compared to the results obtained from raw chicken meat with no additive (control). In comparison to the control group, the inclusion of BMLE resulted in a decrease (<i>P</i> < 0.05) in pH and thiobarbituric acid reactive substances (TBARS), as well as an improvement in redness (<i>a</i><sup>∗</sup>) (<i>P</i> < 0.05). The addition of BMLE significantly extended the shelf life of raw chicken meats compared to the control, as it limited microbiological development and lipid oxidation during storage (<i>P</i> < 0.05). Additionally, the BMLE exhibited the most potent inhibitory impact on the buildup of these four BAs (tyramine, cadaverine, histamine, and tyramine) in raw chicken samples at the 12-day storage period (<i>P</i> < 0.05). Despite the 0.5% BMLE groups’ lowest results for microbial counts, TBARS, and biogenic amines, the concentration of 0.3% BMLE proved to be the most advantageous in terms of sensory acceptability. These findings suggested that BMLE, rather than artificial chemicals, could be utilized in raw chicken products as a promising natural antioxidant and antibacterial agent.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140658807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference ΔE was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing.
{"title":"Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing","authors":"Wentao Yang, Xiaoning Song, Qingsong Wang, Wenting Wang, Zhifeng Zhao","doi":"10.1155/2024/1197382","DOIUrl":"10.1155/2024/1197382","url":null,"abstract":"<p>Chinese yam (<i>Dioscorea polystachya</i> Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference Δ<i>E</i> was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Olga Panfilova, Ibrahim Kahramanoğlu, Gabrijel Ondrasek, Nelli Ryago, Larisa Leonteva, Chunpeng (Craig) Wan, Mikhail Tsoy, Volkan Okatan, Olga Golyaeva, Olga Loretts, Viktor Kukhar, Mikhail Karpukhin
Foliar calcium (Ca) treatment exhibits strong potential for enhancing yield and quality in some fruit crops. This study aimed to assess the impact of foliar application of Ca-organomineral (Ca-OM) suspension on total soluble solids (TSS) and Ca dynamics in leaves and berries across five red currant cultivars during the vegetation and storage. A randomized block design with two treatments: (1) Control (without Ca-OM treatment) and (2) foliar Ca-OM treatment, with three repetitions, was applied on five different red currant cultivars. Although foliar Ca-OM treatments did not impact Ca or TSS in leaves, they positively influenced Ca and TSS in fruits, displaying significant variability among cultivars. In addition, Ca-OM treatment increased berry density, reduced abscission, and inhibited the development of diseases, extending storage periods for “Lvovyanka,” “Vika,” and “Gazel” cultivars by three to seven days compared to the Ca-OM untreated control. Ca-OM treatment in the early stages of the ontogenesis of currants provided a high percentage of Ca intake in berries. At the stage of complete maturation, the Ca content in berries decreased and depended on the ripening period of the cultivars. Before harvesting, Ca-OM increased the strength of berries (Fc) and reduced the shedding of berries in the clusters (Fs). At the vegetation stage, Ca-OM increased TSS in berries, and the content of TSS depended on the genotype and weather conditions. The Ca-OM treatment and low temperatures contributed to preserving berry density, reducing the shedding of berries and PLW, and restraining the development of diseases during storage. In addition, the high content of TSS and Ca in berries against the background of a slow rate of decrease in berry density in the Ca-OM variants ensured an extension of the shelf life of “Lvovyanka,” “Vika,” and “Gazel” by three to seven days compared to the control untreated with Ca-OM. Clustering analyses identified these cultivars as similar in terms of TSS and calcium content in fruits, emphasizing their common traits. The study underscores the potential of foliar Ca treatment to enhance berry quality during growth and storage, significantly improve storage duration, and fortify resistance against adverse factors, presenting promising opportunities for elevating yield and quality in specific red currant cultivars.
{"title":"Enhancing Quality Fruit Composition in Red Currant Cultivars by Foliar Calcium Application across Preharvest and Postharvest Stages","authors":"Olga Panfilova, Ibrahim Kahramanoğlu, Gabrijel Ondrasek, Nelli Ryago, Larisa Leonteva, Chunpeng (Craig) Wan, Mikhail Tsoy, Volkan Okatan, Olga Golyaeva, Olga Loretts, Viktor Kukhar, Mikhail Karpukhin","doi":"10.1155/2024/1478849","DOIUrl":"10.1155/2024/1478849","url":null,"abstract":"<p>Foliar calcium (Ca) treatment exhibits strong potential for enhancing yield and quality in some fruit crops. This study aimed to assess the impact of foliar application of Ca-organomineral (Ca-OM) suspension on total soluble solids (TSS) and Ca dynamics in leaves and berries across five red currant cultivars during the vegetation and storage. A randomized block design with two treatments: (1) Control (without Ca-OM treatment) and (2) foliar Ca-OM treatment, with three repetitions, was applied on five different red currant cultivars. Although foliar Ca-OM treatments did not impact Ca or TSS in leaves, they positively influenced Ca and TSS in fruits, displaying significant variability among cultivars. In addition, Ca-OM treatment increased berry density, reduced abscission, and inhibited the development of diseases, extending storage periods for “Lvovyanka,” “Vika,” and “Gazel” cultivars by three to seven days compared to the Ca-OM untreated control. Ca-OM treatment in the early stages of the ontogenesis of currants provided a high percentage of Ca intake in berries. At the stage of complete maturation, the Ca content in berries decreased and depended on the ripening period of the cultivars. Before harvesting, Ca-OM increased the strength of berries (Fc) and reduced the shedding of berries in the clusters (Fs). At the vegetation stage, Ca-OM increased TSS in berries, and the content of TSS depended on the genotype and weather conditions. The Ca-OM treatment and low temperatures contributed to preserving berry density, reducing the shedding of berries and PLW, and restraining the development of diseases during storage. In addition, the high content of TSS and Ca in berries against the background of a slow rate of decrease in berry density in the Ca-OM variants ensured an extension of the shelf life of “Lvovyanka,” “Vika,” and “Gazel” by three to seven days compared to the control untreated with Ca-OM. Clustering analyses identified these cultivars as similar in terms of TSS and calcium content in fruits, emphasizing their common traits. The study underscores the potential of foliar Ca treatment to enhance berry quality during growth and storage, significantly improve storage duration, and fortify resistance against adverse factors, presenting promising opportunities for elevating yield and quality in specific red currant cultivars.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Most of the beverages have a high glycemic index, which is attributed to a sudden rise in blood sugar. The beneficial role of functional foods combination provided the tool to perform and design our study to develop an instant beverage mix (IBM) that might be revealed as the favorable therapeutic potential for the treatment of hyperglycemia and act as a functional beverage. Therefore, resistant fibre-rich ingredients/raw materials were used to formulate the cereal-based instant beverage (CIB). CIB was formulated using black rice flour (40–70%), germinated lentil flour (10–20%), sweet potato flour (10–20%), and mulberry powder (10–20%). The product formulation was optimized with respect to the following responses such as color and appearance, texture, flavor, taste, and overall acceptability using a D-optimal mixture design. The results revealed that the variation in raw ingredients significantly affected the organoleptic properties of trials. The ratio 40 : 20 : 20 : 20 of black rice: germinated lentil: sweet potato: mulberry was found to be optimum for the development of CIB. Optimized CIB had 9.71 ± 0.10 g/100 g of crude protein, 4.73 ± 0.09 g/100 g of fat, and 4.48 ± 0.06 g/100 g of crude fibre. Moreover, the total mineral content and carbohydrate content were found to be 1.08 ± 0.07 g/100 g and 72.45 ± 0.44 g/100 g, respectively, whereas, the energy value was 371.21 ± 4.23 kcal. In vivo glycemic index was also performed for the optimized CIB. The findings showed a lower glycemic response (37.70) than the diabetic control group, and blood glucose was found to be lowered (279.67 ± 20.06 to 227.17 ± 13.44 mg/dL) via the hypoglycemic mechanism. Thus, the optimized CIB exhibited a therapeutic effect against diabetic conditions and might be a healthy instant beverage for human consumption.
{"title":"Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage","authors":"Vishakha Singh, Mamoni Das, Sukh Veer Singh, Narashans Alok Sagar","doi":"10.1155/2024/9230592","DOIUrl":"10.1155/2024/9230592","url":null,"abstract":"<p>Most of the beverages have a high glycemic index, which is attributed to a sudden rise in blood sugar. The beneficial role of functional foods combination provided the tool to perform and design our study to develop an instant beverage mix (IBM) that might be revealed as the favorable therapeutic potential for the treatment of hyperglycemia and act as a functional beverage. Therefore, resistant fibre-rich ingredients/raw materials were used to formulate the cereal-based instant beverage (CIB). CIB was formulated using black rice flour (40–70%), germinated lentil flour (10–20%), sweet potato flour (10–20%), and mulberry powder (10–20%). The product formulation was optimized with respect to the following responses such as color and appearance, texture, flavor, taste, and overall acceptability using a D-optimal mixture design. The results revealed that the variation in raw ingredients significantly affected the organoleptic properties of trials. The ratio 40 : 20 : 20 : 20 of black rice: germinated lentil: sweet potato: mulberry was found to be optimum for the development of CIB. Optimized CIB had 9.71 ± 0.10 g/100 g of crude protein, 4.73 ± 0.09 g/100 g of fat, and 4.48 ± 0.06 g/100 g of crude fibre. Moreover, the total mineral content and carbohydrate content were found to be 1.08 ± 0.07 g/100 g and 72.45 ± 0.44 g/100 g, respectively, whereas, the energy value was 371.21 ± 4.23 kcal. <i>In vivo</i> glycemic index was also performed for the optimized CIB. The findings showed a lower glycemic response (37.70) than the diabetic control group, and blood glucose was found to be lowered (279.67 ± 20.06 to 227.17 ± 13.44 mg/dL) via the hypoglycemic mechanism. Thus, the optimized CIB exhibited a therapeutic effect against diabetic conditions and might be a healthy instant beverage for human consumption.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The increasing world population needs a standard balanced diet to address malnutrition problems. For this purpose, seed priming is one of the best techniques, which helps to increase the production of functional and nutritional food crops. Different techniques have been used for seed priming, but biological priming is the most frequently used because biocontrol agents offer a friendly environment for the growth of food crops. In this study, Momordica charantia L. seeds were subjected to a strain of Enterobacter sp. FD17 as a biocontrol agent at different time exposures (i.e., 24 h, 48 h, and 72 h). Leaf growth, flavonoids, chlorophyll content, amino acids, soluble sugars, protein, and total soluble phenolics were studied in the vegetative stage. The yield of nutritive components was evaluated from fruit, peel, and pulp of M. charantia. Biopriming was revealed to improve the final emergence rate, mean emergence time, seedling vigor, emergence index, and vigor indices I and II. Among the growth parameters, the root (0.45 ± 0.045 g) and shoot fresh weight (1.23 ± 0.05 g), leaf area (15.52 ± 1.5 cm), shoot length (30.33 ± 0.58 cm), number of flowers (6 ± 1.0), fruit weight (96.33 ± 1.15 g), and germination percentage (56.67 ± 11.55%) were also improved. Among biochemical analyses, biopriming improved chlorophyll a (6.33 ± 0.58 mg/g) and b (8.58 ± 2.5 mg/g), total soluble sugar (33.13 ± 2.24%), and total chlorophyll content (9.0 ± 1.5 mg/g). The nutritional analysis showed that free amino acids (1.43 ± 0.02 mg/g), total soluble sugar (42.53 ± 1.65%), ash (20.53 ± 2.57%), and catalase (347.47 ± 34.76 U/g) were increased in fruit, while crude fiber (3.62 ± 0.1%) and peroxidase (5.61 ± 0.34 U/g) in peel and protein and metabolizable energy in peel and fruit were increased. Among the water, acetone, and methanol extracts, the maximum antibacterial activity was shown by methanol extracts of leaves against Gram-negative and Gram-positive bacterial species (i.e., Pseudomonas aeruginosa and Staphylococcus aureus, respectively) with inhibitory diameters of 3 mm. Biopriming also improved the phenolic contents in the leaves and fruits of M. charantia. Biopriming treatment was also revealed to be directly correlated with antiglycation activity. Therefore, biopriming treatment on seeds could be used to manipulate plant cell metabolism with a substantial improvement in phenolic content, antibacterial activity, and growth of M. charantia.
{"title":"Biopriming of Momordica charantia Seeds with Enterobacter to Improve Nutritional and Biochemical Attributes","authors":"Shazia Anwer Bukhari, Nabila Farah, Ghulam Mustafa, Sibtain Ahmed, Mohammed Fahad Albeshr","doi":"10.1155/2024/8012474","DOIUrl":"10.1155/2024/8012474","url":null,"abstract":"<p>The increasing world population needs a standard balanced diet to address malnutrition problems. For this purpose, seed priming is one of the best techniques, which helps to increase the production of functional and nutritional food crops. Different techniques have been used for seed priming, but biological priming is the most frequently used because biocontrol agents offer a friendly environment for the growth of food crops. In this study, <i>Momordica charantia</i> L. seeds were subjected to a strain of <i>Enterobacter</i> sp. FD17 as a biocontrol agent at different time exposures (i.e., 24 h, 48 h, and 72 h). Leaf growth, flavonoids, chlorophyll content, amino acids, soluble sugars, protein, and total soluble phenolics were studied in the vegetative stage. The yield of nutritive components was evaluated from fruit, peel, and pulp of <i>M. charantia.</i> Biopriming was revealed to improve the final emergence rate, mean emergence time, seedling vigor, emergence index, and vigor indices I and II. Among the growth parameters, the root (0.45 ± 0.045 g) and shoot fresh weight (1.23 ± 0.05 g), leaf area (15.52 ± 1.5 cm), shoot length (30.33 ± 0.58 cm), number of flowers (6 ± 1.0), fruit weight (96.33 ± 1.15 g), and germination percentage (56.67 ± 11.55%) were also improved. Among biochemical analyses, biopriming improved chlorophyll a (6.33 ± 0.58 mg/g) and b (8.58 ± 2.5 mg/g), total soluble sugar (33.13 ± 2.24%), and total chlorophyll content (9.0 ± 1.5 mg/g). The nutritional analysis showed that free amino acids (1.43 ± 0.02 mg/g), total soluble sugar (42.53 ± 1.65%), ash (20.53 ± 2.57%), and catalase (347.47 ± 34.76 U/g) were increased in fruit, while crude fiber (3.62 ± 0.1%) and peroxidase (5.61 ± 0.34 U/g) in peel and protein and metabolizable energy in peel and fruit were increased. Among the water, acetone, and methanol extracts, the maximum antibacterial activity was shown by methanol extracts of leaves against Gram-negative and Gram-positive bacterial species (i.e., <i>Pseudomonas aeruginosa</i> and <i>Staphylococcus aureus</i>, respectively) with inhibitory diameters of 3 mm. Biopriming also improved the phenolic contents in the leaves and fruits of <i>M. charantia</i>. Biopriming treatment was also revealed to be directly correlated with antiglycation activity. Therefore, biopriming treatment on seeds could be used to manipulate plant cell metabolism with a substantial improvement in phenolic content, antibacterial activity, and growth of <i>M. charantia</i>.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140574906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal-based fermented beverages and determine the differences in their production technologies. There are many unique regional variations in the preparation of each of the identified fermented beverages. They are prepared from raw materials such as maize, millet, rice, and sorghum. Majority of the fermented alcoholic beverages (binuburan, amba beer, sake, dolo, pito, and tchoukoutou) were produced using spontaneous fermentation and industrial fermentation (use of starter cultures) techniques. The various microbial communities associated with the traditional fermentation processes were dominated by Limosilactobacillus fermentum and Lactiplantibacillus plantarum for Lactic acid bacterial (LAB) species, Saccharomyces cerevisiae and Candida mycoderma for Saccharomyces and Candida species (yeasts), respectively; and Aspergillus aceti and Rhizopus stolonifer for Aspergillus and Rhizopus species (molds), respectively. Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus, and Bacillus dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.
{"title":"Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages","authors":"Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi","doi":"10.1155/2024/1241614","DOIUrl":"10.1155/2024/1241614","url":null,"abstract":"<p>Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal-based fermented beverages and determine the differences in their production technologies. There are many unique regional variations in the preparation of each of the identified fermented beverages. They are prepared from raw materials such as maize, millet, rice, and sorghum. Majority of the fermented alcoholic beverages (binuburan, amba beer, sake, dolo, pito, and tchoukoutou) were produced using spontaneous fermentation and industrial fermentation (use of starter cultures) techniques. The various microbial communities associated with the traditional fermentation processes were dominated by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> for Lactic acid bacterial (LAB) species, <i>Saccharomyces cerevisiae</i> and <i>Candida mycoderma</i> for <i>Saccharomyces</i> and <i>Candida</i> species (yeasts), respectively; and <i>Aspergillus aceti</i> and <i>Rhizopus stolonifer</i> for <i>Aspergillus</i> and <i>Rhizopus</i> species (molds), respectively. <i>Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus,</i> and <i>Bacillus</i> dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140364641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ambrin Ambrin, Muhammad Adil, Faten Zubair Filimban, Muhammad Naseer
Bioactive compounds of medicinal plants, including polyphenols, flavonoids, terpenoids, and alkaloids, are essential sources for developing analgesic, anti-inflammatory, and antidiarrheal drugs. In the current study, secondary metabolites were assessed through phytochemical screening and GC-MS analysis whereas analgesic activity was carried out through hot plate (HP) and acetic acid-induced method (AAI), anti-inflammatory through paw edema model (PEM), and antispasmodic activity via charcoal meal test (CMT) using ethyl acetate and ethanolic extract of Ziziphus mauritiana var. spontanea and Oenothera biennis. The phytochemical screening revealed that the ethyl acetate and ethanolic extracts of Z. mauritiana and O. biennis were rich in alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins. GC-MS analysis of Z. mauritiana and O. biennis of ethyl acetate and ethanolic extract showed the existence of many bioactive substances at various retention durations (min). These included pharmacologically active compounds such as heptadecane, 2-methoxy-4-vinylphenol, hexadecanoic acid, and tetradecanoic acid. The results of the HP method revealed that ethanolic and ethyl acetate extracts of Z. mauritiana and O. biennis at 300 mg/kg increased basal reaction time significantly (p < 0.001) after 90 min. The results of the AAI method revealed that the ethanolic and ethyl acetate extract of Z. mauritiana and O. biennis showed significant (p < 0.001) peripheral analgesic activity at the dose of 200 and 300 mg/kg body weight. The dosage of 100, 200, and 300 mg/kg body weight of the ethyl acetate and ethanolic extracts of Z. mauritiana and O. biennis showed significant (p < 0.001) anti-inflammatory activity. According to PEM, the ethanolic extract of O. biennis showed the highest reduction in paw volume (73.3%) at 300 mg/kg. The results of CMT revealed that ethanolic and ethyl acetate extract of Z. mauritiana and O. biennis significantly (p < 0.001) inhibited charcoal movement at 300 mg/kg. The maximum percent inhibition (67.2%) was shown by ethyl acetate of O. biennis at 300 mg/kg. From the present study, it can be concluded that ethanolic and ethyl acetate extracts of Z. mauritiana and O. biennis have the potential to manage inflammation, pain, and diarrhea-related problems mainly at a higher dose, i.e., 300 mg/kg. The presence of alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins might be among the responsible bioactive constituents. These plants showed significant medicinal and therapeutic efficacy which are novel. However, further studies are required to investigate the mechanism responsible for the activity.
药用植物的生物活性化合物,包括多酚、类黄酮、萜类化合物和生物碱,是开发镇痛、消炎和止泻药物的重要来源。在本研究中,通过植物化学筛选和气相色谱-质谱分析评估了次生代谢物,并使用毛地黄变种(Ziziphus mauritiana var. spontanea)和芍药(Oenothera biennis)的乙酸乙酯提取物和乙醇提取物,通过热板法(HP)和乙酸诱导法(AAI)评估了镇痛活性,通过爪水肿模型(PEM)评估了抗炎活性,通过炭餐试验(CMT)评估了解痉活性。植物化学筛选结果表明,毛地黄属植物和欧鼠李属植物的乙酸乙酯和乙醇提取物富含生物碱、黄酮类、单宁酸、甾体、三萜类和皂苷。对 Z. mauritiana 和 O. biennis 的乙酸乙酯和乙醇提取物进行的气相色谱-质谱分析表明,在不同的保留时间(分钟)内存在许多生物活性物质。这些物质包括具有药理活性的化合物,如十七烷、2-甲氧基-4-乙烯基苯酚、十六烷酸和十四烷酸。HP 法的结果表明,300 毫克/千克的毛地黄乙醇提取物和乙酸乙酯提取物能在 90 分钟后显著延长基础反应时间()。AAI 法的结果表明,在 200 和 300 毫克/千克体重的剂量下,毛果芸香属植物的乙醇和乙酸乙酯提取物具有明显的()外周镇痛活性。在 100、200 和 300 毫克/千克体重的剂量下,毛果芸香属植物的乙酸乙酯提取物和乙醇提取物显示出显著的()抗炎活性。根据 PEM,在 300 毫克/千克的剂量下,欧鼠李的乙醇提取物对爪子体积的减小幅度最大(73.3%)。CMT 的结果显示,在 300 毫克/千克的剂量下,毛果芸香科植物的乙醇提取物和乙酸乙酯提取物对木炭运动有明显的抑制作用。醋酸乙酯提取物对木炭运动的抑制率最高(67.2%),浓度为 300 毫克/千克。从本研究中可以得出结论,毛果芸香科植物 Z. mauritiana 和 O. biennis 的乙醇提取物和乙酸乙酯提取物具有控制炎症、疼痛和腹泻相关问题的潜力,主要是在 300 毫克/千克的较高剂量下。生物活性成分可能包括生物碱、黄酮类、单宁酸、类固醇、三萜类和皂苷。这些植物显示出明显的药用和治疗功效,具有新颖性。不过,还需要进一步研究其活性机制。
{"title":"Chemical Profiling and Biological Activities of Ziziphus Mauritiana var. spontanea (Edgew.) R.R. Stewart ex Qaiser & Nazim. and Oenothera Biennis L.","authors":"Ambrin Ambrin, Muhammad Adil, Faten Zubair Filimban, Muhammad Naseer","doi":"10.1155/2024/7318407","DOIUrl":"10.1155/2024/7318407","url":null,"abstract":"<p>Bioactive compounds of medicinal plants, including polyphenols, flavonoids, terpenoids, and alkaloids, are essential sources for developing analgesic, anti-inflammatory, and antidiarrheal drugs. In the current study, secondary metabolites were assessed through phytochemical screening and GC-MS analysis whereas analgesic activity was carried out through hot plate (HP) and acetic acid-induced method (AAI), anti-inflammatory through paw edema model (PEM), and antispasmodic activity via charcoal meal test (CMT) using ethyl acetate and ethanolic extract of <i>Ziziphus mauritiana</i> var. <i>spontanea</i> and <i>Oenothera biennis</i>. The phytochemical screening revealed that the ethyl acetate and ethanolic extracts of <i>Z. mauritiana</i> and <i>O. biennis</i> were rich in alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins. GC-MS analysis of <i>Z. mauritiana</i> and <i>O. biennis</i> of ethyl acetate and ethanolic extract showed the existence of many bioactive substances at various retention durations (min). These included pharmacologically active compounds such as heptadecane, 2-methoxy-4-vinylphenol, hexadecanoic acid, and tetradecanoic acid. The results of the HP method revealed that ethanolic and ethyl acetate extracts of <i>Z. mauritiana</i> and <i>O. biennis</i> at 300 mg/kg increased basal reaction time significantly (<i>p</i> < 0.001) after 90 min. The results of the AAI method revealed that the ethanolic and ethyl acetate extract of <i>Z. mauritiana</i> and <i>O. biennis</i> showed significant (<i>p</i> < 0.001) peripheral analgesic activity at the dose of 200 and 300 mg/kg body weight. The dosage of 100, 200, and 300 mg/kg body weight of the ethyl acetate and ethanolic extracts of <i>Z. mauritiana</i> and <i>O. biennis</i> showed significant (<i>p</i> < 0.001) anti-inflammatory activity. According to PEM, the ethanolic extract of <i>O. biennis</i> showed the highest reduction in paw volume (73.3%) at 300 mg/kg. The results of CMT revealed that ethanolic and ethyl acetate extract of <i>Z. mauritiana</i> and <i>O. biennis</i> significantly (<i>p</i> < 0.001) inhibited charcoal movement at 300 mg/kg. The maximum percent inhibition (67.2%) was shown by ethyl acetate of <i>O. biennis</i> at 300 mg/kg. From the present study, it can be concluded that ethanolic and ethyl acetate extracts of <i>Z. mauritiana</i> and <i>O. biennis</i> have the potential to manage inflammation, pain, and diarrhea-related problems mainly at a higher dose, i.e., 300 mg/kg. The presence of alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins might be among the responsible bioactive constituents. These plants showed significant medicinal and therapeutic efficacy which are novel. However, further studies are required to investigate the mechanism responsible for the activity.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140312274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.
{"title":"Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder","authors":"Anita Ardeshir, Fatemeh Fazeli, Nasim Khorshidian, Mehrdad Mohammadi","doi":"10.1155/2024/6086158","DOIUrl":"10.1155/2024/6086158","url":null,"abstract":"<p>Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140297585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diabetes mellitus (DM) is one of the most challenging noncommunicable diseases, as it causes significant costs for medical treatment as well as high morbidity and mortality rates. Dietary plants with antidiabetic properties have been explored as an alternative to synthetic medicines to treat DM because of their safety and nutrition. Hence, the objective of the present study was to determine the inhibitory activities of twenty commonly consumed Thai culinary vegetables against α-glucosidase and α-amylase. All vegetables were extracted using deionized water, ethanol, and hexane at 150 rpm and 30°C for 24 hours. The enzyme inhibitory activities were performed using a colorimetric assay. Diverse results for α-glucosidase and α-amylase inhibitory activities were found for all vegetable extracts. The most potent anti-α-glucosidase activity was obtained from the ethanolic extract of Leucaena leucocephala (Lamk.) de Wit with the half maximal inhibitory concentration (IC50) of 13.39 ± 0.14 μg/mL, followed by the aqueous and ethanolic extracts of Polygonum odoratum Lour with IC50 of 25.60 ± 0.42 and 49.03 ± 0.72 μg/mL, respectively. All the samples exhibited mixed, noncompetitive, and uncompetitive inhibition. It can be concluded that the α-glucosidase and α-amylose inhibitory effects of the investigated extracts may be an indicator of antidiabetic potency, and these extracts might potentially be beneficial as functional components for postprandial hyperglycemia treatment.
{"title":"Inhibitory Activities of Thai Culinary Vegetables against Key Enzymes Relevant to Diabetes Mellitus and the Kinetics of Enzyme Inhibitions","authors":"Khakhanang Ratananikom, Panorjit Nitisuk, Panida Wongpreedee, Jittawan Kubola","doi":"10.1155/2024/6632497","DOIUrl":"10.1155/2024/6632497","url":null,"abstract":"<p>Diabetes mellitus (DM) is one of the most challenging noncommunicable diseases, as it causes significant costs for medical treatment as well as high morbidity and mortality rates. Dietary plants with antidiabetic properties have been explored as an alternative to synthetic medicines to treat DM because of their safety and nutrition. Hence, the objective of the present study was to determine the inhibitory activities of twenty commonly consumed Thai culinary vegetables against <i>α</i>-glucosidase and <i>α</i>-amylase. All vegetables were extracted using deionized water, ethanol, and hexane at 150 rpm and 30°C for 24 hours. The enzyme inhibitory activities were performed using a colorimetric assay. Diverse results for <i>α</i>-glucosidase and <i>α</i>-amylase inhibitory activities were found for all vegetable extracts. The most potent anti-<i>α</i>-glucosidase activity was obtained from the ethanolic extract of <i>Leucaena leucocephala</i> (Lamk.) de Wit with the half maximal inhibitory concentration (IC<sub>50</sub>) of 13.39 ± 0.14 <i>μ</i>g/mL, followed by the aqueous and ethanolic extracts of <i>Polygonum odoratum</i> Lour with IC<sub>50</sub> of 25.60 ± 0.42 and 49.03 ± 0.72 <i>μ</i>g/mL, respectively. All the samples exhibited mixed, noncompetitive, and uncompetitive inhibition. It can be concluded that the <i>α</i>-glucosidase and <i>α</i>-amylose inhibitory effects of the investigated extracts may be an indicator of antidiabetic potency, and these extracts might potentially be beneficial as functional components for postprandial hyperglycemia treatment.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140303276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}