Journal of Food Quality最新文献

The study was conducted to evaluate the hygienic practices, handling methods, microbial quality, and safety of raw camel milk at various supply points during the dry and wet seasons in the Borana zone. A total of 370 respondents were interviewed for hygienic camel milk handling along the supply chains (farms, collection points, and open markets), and 192 camel milk samples were collected from surveyed respondents of camel herders, primary collectors, and retailers. Milk sampling, sample collection, handling, transportation, and analysis followed standard procedures. Unhygienic practices, poor handling procedures of camel milk, and lack of standard milk containers were observed across supply chains, which contributed to microbial contaminations. Significant (p < 0.05) increases in counts of total bacteria, total coliform, yeast and mold, Enterobacteriaceae, and Staphylococcus aureus of raw camel milk samples from farms during the wet season to markets during the dry season with mean log₁₀ CFU/mL of 5.21–8.35, 4.99–7.24, 3.86–7.29, 4.30–7.12, and 3.31–5.32 were observed, respectively. The overall average count of total bacteria, total coliform, yeast and mold, Enterobacteriaceae, and Staphylococcus aureus was 7.04, 6.09, 5.45, 5.75, and 4.30 log₁₀ CFU/mL, respectively. These findings indicate that raw camel milk in the Borana zone is highly contaminated, with microbial loads exceeding established raw milk standards. Such high microbial contaminations justify the need for proper heat treatment of raw camel milk before consumption. In addition, community training and awareness creation on improving hygienic milk handling practices and the introduction of dairy material across milk supply chains are crucial to enhancing the quality of camel milk.

Color, as an essential visual quality characteristic of fish that determines consumer preferences and purchasing decisions, serves as a quick indicator of freshness. However, determining whether fish has undergone previous freezing poses a challenge. Traditional methods such as sensory evaluation, physicochemical, biochemical, and microbiological analyses, despite being time-consuming and costly, have been employed for this purpose among various fish species. This study aims to differentiate frozen-thawed (at −20°C and −60°C) and fresh fish samples through deep learning-based image analysis. A dataset comprising frozen-thawed and fresh Vermilion snapper (Rhomboplites aurorubens) images was used to extract features with four pretrained CNN models (VGG16, ResNet50, InceptionV3, and EfficientNetB0), followed by a neural network for classification. For comparison, the same classifier was applied to traditional L^∗, a^∗, and b^∗ color values (commonly used in conventional analyses) extracted from the images. The CNN-based models consistently outperformed the traditional approach. In the binary classification task (fresh vs. frozen), VGG16 achieved the highest accuracy of 96.8%, compared to 80.0% using color features. In the more challenging three-class classification (fresh vs. −20°C vs. −60°C), EfficientNetB0 achieved an 86.9% accuracy, outperforming the 64.0% accuracy of the color-based approach. Additionally, for left- vs. right-side classification, ResNet50 reached a 96.0% accuracy, while color-based classification achieved only 52.0%. These findings suggest that CNN-based image analysis can be a valuable tool for the seafood industry, providing a nondestructive, faster, more reliable alternative to conventional methods for assessing the freshness and freezing history of fish products.

Medium-chain dicarboxylic acids (MCDAs), including glutaric acid (GLA), succinic acid (SUA), and azelaic acid (AZA), have been extensively studied for pharmaceutical applications but remain underutilized in the meat industry. This study evaluated the antibacterial properties and antioxidant potential of AZA, SUA, and GLA. Their ability to enhance the quality and safety of sliced and minced beef was also assessed. The results revealed that the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values for these MCDAs generally ranged between 500 and 2000 μg/mL, with AZA exhibiting lower MIC and MBC values than SUA and GLA. However, the antioxidant activity of these MCDAs was found to be limited. Application of these MCDAs to refrigerated raw beef demonstrated their efficacy in maintaining freshness and extending shelf life. These MCDAs were particularly beneficial in preserving color, pH, and moisture levels while reducing spoilage markers such as total volatile base nitrogen and bacterial counts. Overall, the findings suggest that these MCDAs exert dose-dependent effects in refrigerated sliced and minced beef models, with AZA delivering the most pronounced benefits.

Consumption of contaminated meat and meat by-products has been associated with several foodborne outbreaks worldwide. Particularly in informal markets, poor hygiene during slaughter, transportation, and sale, as well as inadequate sanitation at points of sale and noncompliance with good hygiene practices, are major contributors. In this context, the five more representative markets in Luanda were selected (Catinton, Kifica, Benfica, Km30, and Kikolo). Three types of meat samples (beef, pork, and goat) were randomly collected in each market, totaling 130 meat samples. Meat was analyzed according to ISO guidelines for enumeration of Enterobacteriaceae, Enterococcus, and Escherichia coli (hygiene indicator) and detection of Salmonella (food safety indicator). In the selected markets, the sellers were characterized using observational methods and through sociographic questionnaires based on short interviews. These approaches showed that 61.2% of the sellers were young (20–30 years old), with 58.6% not having completed elementary education. More than 75% of the sellers had been working in this sector for less than 5 years, and most did not adhere to appropriate food safety practices when handling fresh meat. Unsatisfactory microbiological quality was found in all types of meat and markets. In the Benfica market, the detection of Salmonella raised significant concerns, with 100% of beef, 90% of pork, and 60% of goat meat samples testing positive. In the other four markets (Catinton, Kifica, Km30, and Kikolo), the level of contamination with E. coli was the main factor, leading to unsatisfactory results. Significant differences in microbiological indicators were observed between markets. Overall, the Kikolo market exhibited the highest levels of contamination. To our knowledge, studies on the microbiological quality and safety of fresh meat sold in informal markets in Angola are few or nonexistent. Therefore, the findings of the present study provide critical insights that could contribute to mitigating the risk of contamination of fresh meat with pathogenic microorganisms, with the concomitant possibility of foodborne outbreaks in Luanda. There is an urgent need to invest in adequate infrastructure for the sale of fresh meat, such as covered buildings with piped drinking water, sewage, and refrigeration systems, as well as training sellers in good handling practices (GHPs) and good manufacturing practices (GMPs).

Hawthorn represents a rich source of various pharmacologically active compounds and contains significantly higher flavonoid content compared to other fruits. The exploration of the medicinal and economic potential of hawthorn is important for improving the hawthorn-based products with dual purposes (medicinal and edible). In this study, the flavonoid extraction method was optimized. Then, 15 Chinese hawthorn cultivars were selected to compare the flavonoid components and assess the variation in bioactive content among different varieties. From the results, “HB 1” exhibited the highest total flavonoid content, whereas “JH” had the lowest. “ZF 1” contained the highest levels of myricetin, kaempferol, quercetin, apigenin, and hypericin, whereas “QJX,” “DJX,” “JH,” and “HB 1” were richest in hydrous catechin, epicatechin, rutin, and vitexin, respectively. The 2,2-diphenyl-1-picrylhydrazyl (DPPH), the ferric-reducing antioxidant power (FRAP), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays revealed strong antioxidant capacity in the methanol extract of “DJX,” “QJX,” and “THZ,” whereas “JF 2” and “SNFSZ 1” demonstrated weaker activity. Comprehensive evaluation shows that “ZF 1” is the most promising cultivar for the hawthorn industry to drive rural revitalization.

This study evaluated the antioxidant potential of canistel (Pouteria campechiana) fruit and optimized its wine fermentation using yeast strains. Fresh juice contained 122.120 mg of GAE/L of total polyphenols and exhibited 92.3% DPPH inhibition, while the fermented wine retained 33.270 mg of GAE/L and 76.11% inhibition, with IC₅₀ increasing from 33.58 to 69.02 μL/mL. Among the tested yeasts, Saccharomyces cerevisiae BV818 produced the highest ethanol yield (7.76% v/v) under baseline fermentation conditions. Screening experiments identified total soluble solids (TSSs) and peptone concentration as the most significant factors influencing ethanol production. Optimization using a central composite design predicted optimal conditions at ∼23 °Brix and 4–5 g/L of peptone, under which ethanol production increased substantially, reaching 10.8%–11.1% v/v in validation trials. This improvement was attributed to enhanced sugar availability and nitrogen supplementation under optimized conditions, rather than scale-up effects. The optimized canistel wine showed desirable sensory qualities (clarity, color, and aroma) and retained substantial polyphenol content and antioxidant activity, despite reductions relative to fresh juice. Overall, these results highlight canistel as a promising raw material for developing functional tropical fruit wine with potential health benefits and industrial applications.

Coffee quality is a complex trait influenced by both genetic compositions and environmental factors. In Ethiopia’s Limmu coffee-growing area, the joint effect of genotype and environment on raw and cup quality attributes is still not well understood, restricting the choice of top hybrids for premium coffee production. This study examined the interactive effects of genetic and environmental factors on the raw and cup quality of Limmu coffee hybrids, emphasizing professional cupping evaluation. Seventeen coffee entities (10 crosses, 5 parental lines, and 2 standard checks) were cultivated across Jimma, Agaro, and Gera Agricultural Research Subcenters between 2019 and 2022 using a randomized complete block design (RCBD) with three replications. The washed processed beans were evaluated employing a completely randomized design (CRD) for raw and cup attributes by five certified Q-grade cuppers following the Ethiopian Institute of Agricultural Research (EIAR) protocols. Physical quality comprised screen size (15%) and raw quality (40%), which included bean shape and make (15%), color (15%), and odor (10%). Cup quality (60%) included aromatic quality (5%), aromatic intensity (5%), acidity (10%), astringency (5%), bitterness (5%), body (10%), flavor (10%), and overall quality (10%). The results showed significant genotype-by-environment (G × E) interactions influencing both raw and cup quality. Hybrids L03/01 × L45/01 and L03/01 × L55/01 attained superior raw (36.11%–37.56%) and cup quality (42.61%–47.33%) scores, leading to high total quality (78.67%–84.39%). Pearson correlation analysis demonstrated strong positive relationships (r = 0.82–0.91, p < 0.05) between total quality and key cup attributes, including acidity, body, flavor, bitterness, and overall quality. Highland sites, such as Gera, consistently raised sensory scores, underscoring the impact of altitude and temperature on coffee quality. Three hybrids, L67/01 × L45/01, L03/01 × L55/01, and L20/03 × L55/01, showed outstanding sensory performance confirmed by professional cuppers, providing promising opportunities for premium-grade coffee and sustainable varietal improvement in Ethiopia.

The demand for vegetable oils among consumers has risen over the past few years. This study aimed to assess the fatty acid profile of popular vegetable oils to identify strategies from a public health perspective. This cross-sectional research involved the analysis of 96 samples sourced from six leading brands of sunflower and frying oils, obtained from four different chain supermarkets in Tehran, Iran, with two random samples selected for each brand. The fatty acid profiles were determined via gas chromatography. The data were analyzed via SPSS software. The fatty acids with the highest means ± SEs in sunflower and frying oils were saturated fatty acids: palmitic acid, 7.04 ± 0.10 and 7.47 ± 0.41; monounsaturated fatty acids: oleic acid, 25.89 ± 1.03 and 34.81 ± 4.15; and polyunsaturated fatty acids: linoleic acid, 61.53 ± 1.01 and 49.65 ± 3.80; SAFs, 10.50 ± 0.11 and 10.89 ± 0.62; and TFAs, 0.51 ± 0.06 and 0.67 ± 0.11 g/100 g, respectively. These results fell within the acceptable standard limits and demonstrated the extent to which the oil industry has been able to decrease the levels of transfats in these oils over the past few decades. Based on discussions and dialogs with stakeholders, including policymakers and oil producers, by identifying the challenges, it was determined how to provide proposals and implementation solutions with the least risk to consumer health. Therefore, it is essential to implement a robust information, education, and communication system.

Laetiporus sulphureus is an edible and medicinal mushroom. Laetiporus sulphureus polysaccharide (LSP) is an effective biological agent for alleviating the oxidative stress. The aim of this study was to evaluate the antioxidant activity and hypolipidemic effect of LSP. In vitro antioxidant activity of LSP were evaluated by assessing the ability to scavenge free radicals, including 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl (•OH), and 3-ethylbenzoth-iazoline-6-sulfonic acid (ABTS). In vivo antioxidant activity and hypolipidemic effect of LSP were evaluated by the model of Caenorhabditis elegans (C. elegans). Antioxidant test results showed that LSP (1 mg/mL) could scavenge the radicals of DPPH, •OH, and ABTS, with the inhibition value of 40.41%, 12.68%, and 62.74%, respectively. In addition, LSP increased the activity of catalase (CAT) and superoxide dismutase (SOD) in C. elegans. This research also found that LSP (1 mg/mL) could decrease the malondialdehyde (MDA) content (67%), reactive oxygen species (ROS) content (62%), and relative fat level (55%) in C. elegans, compared with the control group. The present findings suggested that LSP could alleviate hyperlipidemia by decreasing the MDA content and fat accumulation in C. elegans. The above results suggested that LSP could be used as a potential approach to alleviate hyperlipidemia as well as contribute to the development of LSP-related products.