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Optimization of Drying Parameters for Pretreated Green Banana Slices Using Response Surface Methodology
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-22 DOI: 10.1155/jfq/3959937
Kushal P. Dhake, Sanjay Kumar Jain, Sandeep Jagtap, Pankaj B. Pathare

In this study, the influence of drying temperature and pretreatment on the drying kinetics and quality metrics of green banana slices was investigated. The present investigation included the drying of 4 ± 1 mm green banana slices with potassium metabisulfite (KMS) at levels of 0 (control), 0.5%, 1%, and 1.5% in a tray dryer. A numerical optimization method was utilized to optimize the drying rate, color, water activity, rehydration ratio, and attractiveness of the banana slices, using a variety of input factors such as drying temperature and pretreatment. The results revealed that the untreated samples and those treated with 1.0% and 1.5% KMS required a longer drying time than the samples treated with 0.5% KMS. The process parameters were optimized using response surface methodology, adopting an I-optimal design for this investigation. The best solution yielded a drying air temperature of 60.62°C and a pretreatment level of 0.786% KMS, resulting in a drying time of 346.28 min, a color (L) value of 76.23, a water activity (aw) of 0.299, and a rehydration ratio of 2.81. Similar outcomes were obtained when the optimized conditions were tested and compared with experimental data using an experimental validation process.

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引用次数: 0
Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-17 DOI: 10.1155/jfq/3191264
Yasir Abbas Shah, Saurabh Bhatia, Ahmed Al-Harrasi, Mohammad Tarahi, Talha Shireen Khan, Tanveer Alam, Esra Koca, Levent Yurdaer Aydemir

Active packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of Boswellia sacra and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The ΔE value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.

{"title":"Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging","authors":"Yasir Abbas Shah,&nbsp;Saurabh Bhatia,&nbsp;Ahmed Al-Harrasi,&nbsp;Mohammad Tarahi,&nbsp;Talha Shireen Khan,&nbsp;Tanveer Alam,&nbsp;Esra Koca,&nbsp;Levent Yurdaer Aydemir","doi":"10.1155/jfq/3191264","DOIUrl":"https://doi.org/10.1155/jfq/3191264","url":null,"abstract":"<div>\u0000 <p>Active packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of <i>Boswellia sacra</i> and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The ΔE value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3191264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-14 DOI: 10.1155/jfq/4458814
Ngoc Duc Vu, Thi Yen Nhi Tran, Tung Xuan Tan Nguyen, Trinh Thi Nhu Hang Nguyen, Thi Thanh Huong Pham, Huynh Bao Long, Binh An Pham

Cashew apple (Anacardium occidentale L.) is a by-product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility to microbial contamination. This study investigated the impact of storage conditions on the quality of cashew apple juice, concentrated cashew apple juice, and fresh cashew apples. The effects of storage temperatures for cashew apple juice (5 and −5°C) and concentrated cashew apple juice (5°C and 30°C) were explored. Additionally, fresh cashew apples were stored in sugar syrup at concentrations ranging from 30% to 50% at temperatures between 5°C and 25°C. Changes in bioactive components and vitamins, such as polyphenols and vitamin C, were assessed over storage periods ranging from 1 to 6 months. Furthermore, the tannin content present in cashew apples was evaluated to provide additional information on how tannin components change under various storage conditions. Physicochemical and biological characteristics of the cashew apples were also determined. Key findings revealed relatively high initial antioxidant components, including the total polyphenol content (10.8 ± 0.25 mgGAE/gDW), total vitamin C content (2.90 ± 0.33 mg/gDW), and DPPH antioxidant activity (0.74 mgAA/gDW). Cashew apple juice could be stored for at least 1 month at −5°C while retaining at least 70% of its DPPH antioxidant activity. Similarly, concentrated cashew apple juice could be stored for at least 6 months at 30°C while retaining at least 76% of its total polyphenol content. However, storage in sugar syrup under various conditions significantly affected the appearance of the cashew apples. The results provided a basis for selecting appropriate storage conditions and developing mathematical models to predict product quality and shelf life.

{"title":"Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions","authors":"Ngoc Duc Vu,&nbsp;Thi Yen Nhi Tran,&nbsp;Tung Xuan Tan Nguyen,&nbsp;Trinh Thi Nhu Hang Nguyen,&nbsp;Thi Thanh Huong Pham,&nbsp;Huynh Bao Long,&nbsp;Binh An Pham","doi":"10.1155/jfq/4458814","DOIUrl":"https://doi.org/10.1155/jfq/4458814","url":null,"abstract":"<div>\u0000 <p>Cashew apple (<i>Anacardium occidentale</i> L.) is a by-product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility to microbial contamination. This study investigated the impact of storage conditions on the quality of cashew apple juice, concentrated cashew apple juice, and fresh cashew apples. The effects of storage temperatures for cashew apple juice (5 and −5°C) and concentrated cashew apple juice (5°C and 30°C) were explored. Additionally, fresh cashew apples were stored in sugar syrup at concentrations ranging from 30% to 50% at temperatures between 5°C and 25°C. Changes in bioactive components and vitamins, such as polyphenols and vitamin C, were assessed over storage periods ranging from 1 to 6 months. Furthermore, the tannin content present in cashew apples was evaluated to provide additional information on how tannin components change under various storage conditions. Physicochemical and biological characteristics of the cashew apples were also determined. Key findings revealed relatively high initial antioxidant components, including the total polyphenol content (10.8 ± 0.25 mgGAE/gDW), total vitamin C content (2.90 ± 0.33 mg/gDW), and DPPH antioxidant activity (0.74 mgAA/gDW). Cashew apple juice could be stored for at least 1 month at −5°C while retaining at least 70% of its DPPH antioxidant activity. Similarly, concentrated cashew apple juice could be stored for at least 6 months at 30°C while retaining at least 76% of its total polyphenol content. However, storage in sugar syrup under various conditions significantly affected the appearance of the cashew apples. The results provided a basis for selecting appropriate storage conditions and developing mathematical models to predict product quality and shelf life.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4458814","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
High Sensitive Method for the Simultaneous Detection of Pathogens in Chrysanthemum morifolium: A Nested Multiplex PCR Assay
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-12 DOI: 10.1155/jfq/3193592
Hefei Wang, Haizhi Huang, Zhenyan Cao, Yihua Yang, Yinfei Wu, Xuping Shentu, Xiaoping Yu

Chrysanthemum morifolium, a kind of medicine and food homology product, is threatened by plant pathogens. It is crucial to establish a sensitive and accurate method for diagnosing its pathogens. Therefore, the internal transcribed spacer regions of the ribosomal DNA (rDNA) sequences of three common pathogens in C. morifolium (Chaetomium globosum, Fusarium incarnatum, and Alternaria alternata) were compared, and the three pairs of specific primers were achieved. A two-step nested multiplex PCR system which consists of two sequential amplification steps was successfully developed to detect those three pathogens in C. morifolium. This method was sensitive due to its low detection limits, which were 10 pg/μL, 1 pg/μL, and 10 fg/μL for C. globosum, F. incarnatum, and A. alternata, respectively. The entire detection process of this method only took 5–6 h, demonstrating its high efficiency. The nested multiplex PCR system could be successfully applied to detect actual samples, and a 90% detection rate for those three pathogens in selected C. morifolium was achieved. This suggests that our assay could be an operator-friendly tool for diagnosing C. morifolium diseases.

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引用次数: 0
Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-10 DOI: 10.1155/jfq/8902951
Saurabh Bhatia, Aysha Salim Alhadhrami, Yasir Abbas Shah, Muhammad Jawad, Esra Koca, Levent Yurdaer Aydemir, Tanveer Alam, Ahmed Al-Harrasi, Md. Khalid Anwer, Syam Mohan, Asim Najmi, Asaad Khalid

Oakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)-based films. The effects of 0.5%–1.5% OME (w/v) over the physicochemical and antioxidant properties of SA-GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA-GG triggered interactions between SA-GG and OME. The color attributes of SA-GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA-GG film was a valuable approach to synthesize active, bio-functional, and eco-friendly packing for the food industry.

{"title":"Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging","authors":"Saurabh Bhatia,&nbsp;Aysha Salim Alhadhrami,&nbsp;Yasir Abbas Shah,&nbsp;Muhammad Jawad,&nbsp;Esra Koca,&nbsp;Levent Yurdaer Aydemir,&nbsp;Tanveer Alam,&nbsp;Ahmed Al-Harrasi,&nbsp;Md. Khalid Anwer,&nbsp;Syam Mohan,&nbsp;Asim Najmi,&nbsp;Asaad Khalid","doi":"10.1155/jfq/8902951","DOIUrl":"https://doi.org/10.1155/jfq/8902951","url":null,"abstract":"<div>\u0000 <p>Oakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)-based films. The effects of 0.5%–1.5% OME (w/v) over the physicochemical and antioxidant properties of SA-GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA-GG triggered interactions between SA-GG and OME. The color attributes of SA-GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA-GG film was a valuable approach to synthesize active, bio-functional, and eco-friendly packing for the food industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8902951","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microbial Quality and Hygienic Safety of Avocado Fruit Juice Sold in Merawi Town, Amhara, Ethiopia
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-02-10 DOI: 10.1155/jfq/8892198
Tadele Tilahun, Bulti Kumera, Mulugeta Kibret

Fruit juices are nutritious beverages used by people of all ages around the world. The microbial quality and safety of juices are closely monitored in developed countries but not in many developing countries. The objective of the present study was to evaluate the microbial quality and hygienic safety of fresh avocado fruit juice in Merawi town. The study was conducted in Merawi town from February 2019 to May 2019. It included 16 workers from five avocado juice houses for hygienic practice assessments. A total of 30 avocado fruit juice samples were collected for laboratory analysis. The samples were immediately transported to Bahir Dar University, Microbiology Laboratory for microbial culture. The results of the study were analyzed using descriptive statistics such as frequency, percentage, mean, and standard deviation. One-way ANOVA was used to compare microbial mean counts. Out of all the participants in the survey, 93.75% were females, while the remaining 6.25% were males. All juice vendors (100% of participants) reported that they had not received food hygiene and safety training. About 81.25% of participants did not wear safety clothes during juice processing. The laboratory investigation of avocado fruit juice microbial load revealed a mean count of 5.43 log10 cfu/mL: aerobic mesophilic bacteria, 4.42 log10 cfu/mL: Staphylococcus, 4.35 log10 cfu/mL: total coliform, 4.40 log10 cfu/mL: Enterobacteriaceae, and 3.40log cfu/mL: yeast–mold. There was no statistical difference among the microbial load of fruit juice samples. The highest mean microbial load was found in the aerobic mesophilic count of 5.43log cfu/mL, while the lowest mean microbial load was found in the yeast–mold count of 3.40 log cfu/mL. The findings indicated that all avocado fruit juice mean microbial counts were higher than the recommended Gulf region standard. Juice handlers should receive regular training and education on food hygiene and safety to reduce the microbial loads of fruit juice.

{"title":"Microbial Quality and Hygienic Safety of Avocado Fruit Juice Sold in Merawi Town, Amhara, Ethiopia","authors":"Tadele Tilahun,&nbsp;Bulti Kumera,&nbsp;Mulugeta Kibret","doi":"10.1155/jfq/8892198","DOIUrl":"https://doi.org/10.1155/jfq/8892198","url":null,"abstract":"<div>\u0000 <p>Fruit juices are nutritious beverages used by people of all ages around the world. The microbial quality and safety of juices are closely monitored in developed countries but not in many developing countries. The objective of the present study was to evaluate the microbial quality and hygienic safety of fresh avocado fruit juice in Merawi town. The study was conducted in Merawi town from February 2019 to May 2019. It included 16 workers from five avocado juice houses for hygienic practice assessments. A total of 30 avocado fruit juice samples were collected for laboratory analysis. The samples were immediately transported to Bahir Dar University, Microbiology Laboratory for microbial culture. The results of the study were analyzed using descriptive statistics such as frequency, percentage, mean, and standard deviation. One-way ANOVA was used to compare microbial mean counts. Out of all the participants in the survey, 93.75% were females, while the remaining 6.25% were males. All juice vendors (100% of participants) reported that they had not received food hygiene and safety training. About 81.25% of participants did not wear safety clothes during juice processing. The laboratory investigation of avocado fruit juice microbial load revealed a mean count of 5.43 log10 cfu/mL: aerobic mesophilic bacteria, 4.42 log10 cfu/mL: <i>Staphylococcus,</i> 4.35 log10 cfu/mL: total coliform, 4.40 log10 cfu/mL: <i>Enterobacteriaceae</i>, and 3.40log cfu/mL: yeast–mold. There was no statistical difference among the microbial load of fruit juice samples. The highest mean microbial load was found in the aerobic mesophilic count of 5.43log cfu/mL, while the lowest mean microbial load was found in the yeast–mold count of 3.40 log cfu/mL. The findings indicated that all avocado fruit juice mean microbial counts were higher than the recommended Gulf region standard. Juice handlers should receive regular training and education on food hygiene and safety to reduce the microbial loads of fruit juice.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8892198","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring Ultrasound-Induced Changes on Bioactive Content and Color Properties of Sour Cherry Juice Involving Insights From Image Processing Analysis
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-30 DOI: 10.1155/jfq/3204362
Nursena Aktı, Semanur Yildiz

Thermal processing can intensify the degradation of beneficial compounds in fruit juices produced from concentrate, which underwent prior evaporation, leading to duplicated processing and likely increased quality deterioration. This study aims to (i) investigate the potential of ultrasound (US) to retain bioactive compounds and quality of sour cherry juice (SCJ) produced from concentrate and (ii) involve insights from digital image processing (IP) to evaluate color attributes of processed SCJs. US was optimized considering amplitude (60%–100%) and time (2–15 min) as independent variables, maximizing total anthocyanin content (TAC) and total phenolic content (TPC) at 67% amplitude for 7 min. Process-dependent changes in TAC, TPC, antioxidant activity, and color were compared for optimal US and conventional thermal (90°C for 1 min) treatments. US maintained similar TAC to untreated SCJ (160.4 mg/L); however, thermal processing reduced TAC to 154.4 mg/L (p < 0.05). TPC (417.89 mg/100 mL) significantly decreased by both treatments, while antioxidant activity remained stable. IP technology and conventional colorimetric methods were used to evaluate color properties. The two methods showed differing results on color properties, with IP suggesting an increase in redness and yellowness while colorimetric analysis suggests a reduction after processing. This study highlights the evaluation of the process-induced changes for better preservation of bioactive content and quality of fruit juices as well as establishes a baseline for evaluating the quality of nonthermally processed fruit juices through computer vision-based techniques.

{"title":"Exploring Ultrasound-Induced Changes on Bioactive Content and Color Properties of Sour Cherry Juice Involving Insights From Image Processing Analysis","authors":"Nursena Aktı,&nbsp;Semanur Yildiz","doi":"10.1155/jfq/3204362","DOIUrl":"https://doi.org/10.1155/jfq/3204362","url":null,"abstract":"<div>\u0000 <p>Thermal processing can intensify the degradation of beneficial compounds in fruit juices produced from concentrate, which underwent prior evaporation, leading to duplicated processing and likely increased quality deterioration. This study aims to (i) investigate the potential of ultrasound (US) to retain bioactive compounds and quality of sour cherry juice (SCJ) produced from concentrate and (ii) involve insights from digital image processing (IP) to evaluate color attributes of processed SCJs. US was optimized considering amplitude (60%–100%) and time (2–15 min) as independent variables, maximizing total anthocyanin content (TAC) and total phenolic content (TPC) at 67% amplitude for 7 min. Process-dependent changes in TAC, TPC, antioxidant activity, and color were compared for optimal US and conventional thermal (90°C for 1 min) treatments. US maintained similar TAC to untreated SCJ (160.4 mg/L); however, thermal processing reduced TAC to 154.4 mg/L (<i>p</i> &lt; 0.05). TPC (417.89 mg/100 mL) significantly decreased by both treatments, while antioxidant activity remained stable. IP technology and conventional colorimetric methods were used to evaluate color properties. The two methods showed differing results on color properties, with IP suggesting an increase in redness and yellowness while colorimetric analysis suggests a reduction after processing. This study highlights the evaluation of the process-induced changes for better preservation of bioactive content and quality of fruit juices as well as establishes a baseline for evaluating the quality of nonthermally processed fruit juices through computer vision-based techniques.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3204362","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120976","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-24 DOI: 10.1155/jfq/8881133
Kristi S. Gowans, Bradley J. Taylor, Brad D. Geary, Richard A. Robison, Gene J. Ahlborn

Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing. Pasta producers require these data to be compliant with federal regulations since Salmonella spp. and Escherichia coli demonstrate survival in flour and dried pasta products. This study investigated the heat resistance of Salmonella, pathogenic E. coli, and E. faecium NRRL B-2354 in semolina flour and partially dried pasta intermediates via thermal death time (TDT) studies. The appropriateness of E. faecium NRRL B-2354 as a surrogate in semolina flour and pasta matrices was determined. Inoculated pasta matrices equilibrated to target water activities of 0.85, 0.88, and 0.91 (at 25°C) underwent isothermal inactivation treatments at 65°C, 70°C, and 75°C. Serial dilution and direct plating methods allowed for the estimation of bacterial survival at each treatment. In representative pasta matrices, the D values for each microorganism increased as water activity decreased from 0.91 to 0.85. Surprisingly, Salmonella and E. coli did not exhibit significantly different thermal resistance in pasta. The greatest heat resistance was seen in semolina flour (aw 0.45). E. faecium was significantly more thermal resistant than both pathogens in all treatments when the temperature was ≤ 70°C. The results show that E. faecium strain NRRL B-2354 is not an ideal proxy for Salmonella and E. coli in semolina and pasta matrices. Analysis of the TDT data also found that a long-goods pasta drying process can achieve ≥ 7-log reductions of Salmonella and E. coli when following good manufacturing practices.

{"title":"Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices","authors":"Kristi S. Gowans,&nbsp;Bradley J. Taylor,&nbsp;Brad D. Geary,&nbsp;Richard A. Robison,&nbsp;Gene J. Ahlborn","doi":"10.1155/jfq/8881133","DOIUrl":"https://doi.org/10.1155/jfq/8881133","url":null,"abstract":"<div>\u0000 <p>Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing. Pasta producers require these data to be compliant with federal regulations since <i>Salmonella spp.</i> and <i>Escherichia coli</i> demonstrate survival in flour and dried pasta products. This study investigated the heat resistance of <i>Salmonella</i>, pathogenic <i>E. coli,</i> and <i>E. faecium</i> NRRL B-2354 in semolina flour and partially dried pasta intermediates via thermal death time (TDT) studies. The appropriateness of <i>E. faecium</i> NRRL B-2354 as a surrogate in semolina flour and pasta matrices was determined. Inoculated pasta matrices equilibrated to target water activities of 0.85, 0.88, and 0.91 (at 25°C) underwent isothermal inactivation treatments at 65°C, 70°C, and 75°C. Serial dilution and direct plating methods allowed for the estimation of bacterial survival at each treatment. In representative pasta matrices, the <i>D</i> values for each microorganism increased as water activity decreased from 0.91 to 0.85. Surprisingly, <i>Salmonella</i> and <i>E. coli</i> did not exhibit significantly different thermal resistance in pasta. The greatest heat resistance was seen in semolina flour (<i>a</i><sub><i>w</i></sub> 0.45). <i>E. faecium</i> was significantly more thermal resistant than both pathogens in all treatments when the temperature was ≤ 70°C. The results show that <i>E. faecium</i> strain NRRL B-2354 is not an ideal proxy for <i>Salmonella</i> and <i>E. coli</i> in semolina and pasta matrices. Analysis of the TDT data also found that a long-goods pasta drying process can achieve ≥ 7-log reductions of <i>Salmonella</i> and <i>E. coli</i> when following good manufacturing practices.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8881133","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-23 DOI: 10.1155/jfq/8880374
Haoxiang Xu, Qingfeng Wang, Ting Li, Bo Yu, Yuanfeng Zhao, Ran Jiang, Jing Rui Zhou, Juan Li, Lu Lei

This study compared the physicochemical properties and characteristic volatile compounds of honey samples from Guizhou, China (such as Dalbergia odorifera T, Rhus chinensis Mill, blueberry, and loquat honey), and Manuka honey. The moisture content, 5-HMF, antioxidant capacity, sugars, amino acids, minerals, and volatile compounds were measured. The results indicated that all honey samples met the standards of the Chinese honey industry. Using GC × GC-TOF MS technology, 927 volatile substances were detected in Dalbergia odorifera T. Chen honey, 930 in Manuka honey, 764 in Rhus chinensis Mill honey, 768 in blueberry honey, and 617 in loquat honey. The study described the volatile compounds and sensory characteristics of each honey. The main volatile compounds identified in all samples were hydrocarbons, aldehydes, esters, ketones, and alcohols, with predominant sensory flavors of sweet, green, and floral notes.

{"title":"Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources","authors":"Haoxiang Xu,&nbsp;Qingfeng Wang,&nbsp;Ting Li,&nbsp;Bo Yu,&nbsp;Yuanfeng Zhao,&nbsp;Ran Jiang,&nbsp;Jing Rui Zhou,&nbsp;Juan Li,&nbsp;Lu Lei","doi":"10.1155/jfq/8880374","DOIUrl":"https://doi.org/10.1155/jfq/8880374","url":null,"abstract":"<div>\u0000 <p>This study compared the physicochemical properties and characteristic volatile compounds of honey samples from Guizhou, China (such as <i>Dalbergia odorifera T</i>, <i>Rhus chinensis Mill</i>, blueberry, and loquat honey), and Manuka honey. The moisture content, 5-HMF, antioxidant capacity, sugars, amino acids, minerals, and volatile compounds were measured. The results indicated that all honey samples met the standards of the Chinese honey industry. Using GC × GC-TOF MS technology, 927 volatile substances were detected in <i>Dalbergia odorifera T. Chen</i> honey, 930 in Manuka honey, 764 in <i>Rhus chinensis Mill</i> honey, 768 in blueberry honey, and 617 in loquat honey. The study described the volatile compounds and sensory characteristics of each honey. The main volatile compounds identified in all samples were hydrocarbons, aldehydes, esters, ketones, and alcohols, with predominant sensory flavors of sweet, green, and floral notes.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8880374","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification and Characterization of Phytochemicals in Avocado (Persea americana Mill, var. Hass) Fruit at Different Maturation and Ripening Stages
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2025-01-21 DOI: 10.1155/jfq/7181926
Elhadi M. Yahia, Gustavo Adolfo González-Aguilar, José de Jesús Ornelas-Paz, Ivan Luzardo-Ocampo

Avocado (Persea americana Mill.) is currently among the most demanded fruit crops worldwide due to its nutritional and health benefits. Despite the abundance of reports that have chemically and nutritionally characterized the fruit, information about the characterization of the fruit’s phytochemicals at specific maturation and ripening stages is still scarce. This research was aimed to identify and quantify several phytochemicals in ‘Hass’ avocado fruit at different maturation and ripening stages considering their dry matter values (∼20% to over 38%), corresponding to 10.99% and 26.23% oil content, as objective and quantitative parameters of avocado maturation and ripening. Palmitic (1.54–4.46 g/100 g), palmitoleic (0.88–2.60 g/10 0g), and linoleic (0.39–0.93 g/100 g) acids were the dominant fatty acids, showing a decreasing trend during ripening compared to the initiation of maturation (20% DM). β-sitosterol did not change during maturation and ripening, but ergosterol and brassicasterol disappeared at the end of ripening (38.8% DM). β-carotene was maintained at low concentrations (0.04–0.12 mg/100 g) during maturation and ripening, and lutein reached the highest concentration (6.89 mg/100 g) of all the carotenoids at 32.56% DM. α-Tocopherol increased during ripening (up to 0.35 mg/100 g), particularly at 35% DM. Among the phenolic compounds, gallic acid, catechin, chlorogenic acid, and vanillic acid reached their peak concentration (0.32–2.01 mg/100 g) between 33.84% and 36.99% DM. ‘Hass’ avocados contain significant quantities of bioactive compounds that are of great benefit to human nutrition and health, but their presence and evolution should be well correlated with properly established maturation and ripening stages.

{"title":"Identification and Characterization of Phytochemicals in Avocado (Persea americana Mill, var. Hass) Fruit at Different Maturation and Ripening Stages","authors":"Elhadi M. Yahia,&nbsp;Gustavo Adolfo González-Aguilar,&nbsp;José de Jesús Ornelas-Paz,&nbsp;Ivan Luzardo-Ocampo","doi":"10.1155/jfq/7181926","DOIUrl":"https://doi.org/10.1155/jfq/7181926","url":null,"abstract":"<div>\u0000 <p>Avocado (<i>Persea americana</i> Mill.) is currently among the most demanded fruit crops worldwide due to its nutritional and health benefits. Despite the abundance of reports that have chemically and nutritionally characterized the fruit, information about the characterization of the fruit’s phytochemicals at specific maturation and ripening stages is still scarce. This research was aimed to identify and quantify several phytochemicals in ‘Hass’ avocado fruit at different maturation and ripening stages considering their dry matter values (∼20% to over 38%), corresponding to 10.99% and 26.23% oil content, as objective and quantitative parameters of avocado maturation and ripening. Palmitic (1.54–4.46 g/100 g), palmitoleic (0.88–2.60 g/10 0g), and linoleic (0.39–0.93 g/100 g) acids were the dominant fatty acids, showing a decreasing trend during ripening compared to the initiation of maturation (20% DM). β-sitosterol did not change during maturation and ripening, but ergosterol and brassicasterol disappeared at the end of ripening (38.8% DM). β-carotene was maintained at low concentrations (0.04–0.12 mg/100 g) during maturation and ripening, and lutein reached the highest concentration (6.89 mg/100 g) of all the carotenoids at 32.56% DM. α-Tocopherol increased during ripening (up to 0.35 mg/100 g), particularly at 35% DM. Among the phenolic compounds, gallic acid, catechin, chlorogenic acid, and vanillic acid reached their peak concentration (0.32–2.01 mg/100 g) between 33.84% and 36.99% DM. ‘Hass’ avocados contain significant quantities of bioactive compounds that are of great benefit to human nutrition and health, but their presence and evolution should be well correlated with properly established maturation and ripening stages.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7181926","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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Journal of Food Quality
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