Journal of Food Quality最新文献

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.

Fresh fruits could be heavily contaminated through damaged tissues and become dangerous to human health if the processing standards are not followed. Therefore, this study was designed to evaluate the microbiological risks and food safety knowledge of fruit vendors. To assess food safety knowledge and practices, a questionnaire was developed, validated and piloted, and used to recruit 70 fresh-cut fruit vendors from seven streets of Accra. The microbial risk assessment was determined using indicators, such as total plate count, Enterobacteriaceae, faecal coliform, fungi, Staphylococcus aureus and Salmonella. The results showed that even though the respondents had no food safety training, they had training on good hygienic practices (54%). They exhibited sufficient knowledge when they showed that fresh-cut fruits could be contaminated by biological hazards (87.1%); fruits and cutting instruments should be thoroughly washed before cutting, processing and packaging (90.0%); and thorough washing of fruits before packaging, transportation, storage and cutting (100.0%). They also exhibited good practices by stating that they used clean water (74.3%), a clean environment (72.9%) and personal protective equipment (100.0%) when preparing fruits. Again, they did not sell when having a cold or cough (80.0%). They, however, disagreed that fresh-cut fruits could also be contaminated by physical hazards (45.7%). Moreover, the microbial mean counts ranged from 2.84 to 3.15 log CFU/g for APC, 1.84 to 2.29 log CFU/g for Enterobacteriaceae, 2.21 to 2.29 log CFU/g for moulds and 2.42 to 2.70 log CFU/g for yeasts. No Salmonella and S. aureus were detected. While it was safe to eat fresh-cut fruits from the streets of Madina, Kaneshie and Manhean, it was risky to consume these fruits from the streets of Dzorwulu, Kwashieman, Lapaz and Adenta. Therefore, it is strongly recommended that the vendors go through thorough food safety training protocols, particularly those in the affected streets, to avoid incidences of foodborne disease.

Consumers’ preference on the food market has shifted from food safeguarded with artificial preservatives to that safeguarded with antimicrobial and antioxidant preservatives derived from natural sources. This is why there is a growing interest among researchers in the food and beverage industry to explore natural antimicrobial and antioxidant preservatives as an alternative to artificial preservatives. The present investigation is, therefore, aimed at synthesising the current outcomes that have achieved success in safeguarding spoilage and growth of spoilage microbes on foodstuffs. The present study used a literature review–based approach in which peer-reviewed published papers on ‘antimicrobials and antioxidants from agri-food wastes’ were accessed from ScienceDirect, PubMed, Google Scholar, PLOS, SciFinder and Web of Science databases. The findings from the papers on the antimicrobial and antioxidant activities of different agrifood wastes such as Citrus limon peel, Allium cepa peel, Malus domestica seeds, Daucus carota peels, Beta vulgaris peel, citrus fruit peel, Musa acuminate peels and Vitis vinifera waste extracts on meat, milk and baked products were systematically reviewed. The literature revealed that natural antioxidants resulted in a reduction in the oxidative processes in tested meat, milk and baked products. Similarly, the natural antimicrobials resulted in inhibition of the spoilage microbe growth, thereby extending the shelf life of various foods. The antioxidant and antimicrobial activities of the agrifood waste extracts were attributed to the existence of phytochemical compounds such as phenolic acids, gallic acid, vanillic acid and flavonols. The literature has shown that bioactive compounds in agrifood waste are suitable natural antimicrobials and antioxidants and demonstrated the increase in the shelf life of food products.

Pineapple (Ananas comosus) contains bromelain, a proteolytic enzyme with documented anti-inflammatory, digestive, and potential anticancer properties. This review examines the development of bromelain-infused pineapple candies as functional confections, addressing formulation challenges and health benefits. Current research demonstrates that bromelain exhibits therapeutic effects with oral bioavailability up to 12 g/day without significant adverse effects. However, critical challenges include bromelain stability during high-temperature processing (> 60°C causes rapid denaturation), pH-dependent activity loss in acidic candy matrices (pH < 4.0), sugar concentration effects on enzyme structure, and potential allergenic reactions in sensitive individuals. Innovative solutions include microencapsulation (> 80% efficiency), low-temperature processing, and controlled-release polymer systems. Despite promising health applications, gaps remain in comparative efficacy studies across different candy formulations and long-term stability data. This review critically analyzes current approaches and identifies research priorities for developing commercially viable bromelain-enriched confections.

This work aimed to assess the nutritional and antioxidant profiles of two traditional foods widely consumed in the Eastern Region of Cameroon (ERC). An ethnofood survey highlighted that the ERC has a great diversity of traditional recipes, among which Koko and Mbol, prepared with Beilschmiedia anacardioides and Gnetum africanum, respectively, are the most consumed. Koko and Mbol contained 67.46% and 75.29% of carbohydrates, 20.21% and 13.43% of fat, 423.68 mg/100 g and 81.19 mg/100 g of iron, 0.918 ± 0.12 and 0.622 ± 0.27 mg GAE/100 g of phenolic components and 0.541 ± 0.21 and 0.332 ± 0.23 mg CE/100 g of flavonoids, respectively. These results indicate that both foods can contribute substantially to dietary energy and micronutrient intake and therefore combat anaemia, caused by iron deficiency in the population of ERC. Consequently, promoting the consumption of these traditional foods, which can be inserted into the official food composition table of Cameroon, might support nutritional strategies aimed at improving public health in the region.

Heavy metal contamination in rice, a staple food in northern Iran, poses significant health risks to consumers. This study aimed to evaluate the effectiveness of natural biosorbent, combination of apple pomace and lemon peel powders, in reducing heavy metal concentrations in rice grain (Oryza sativa) consumed in northern Iran. Rice grain samples were collected from Guilan and Mazandaran provinces, and heavy metal analyses were conducted by inductively coupled plasma mass spectrometry (ICP-MS). Various pretreatment strategies were applied, including rinsing, soaking in 2% saline solution for 1 and 2 h, and incorporating biosorbents at different concentrations (0%, 1%, 2%, 3%, 5%, 10%, and 15%). Samples were then cooked using two methods: Kateh (traditional Iranian method) and draining (general method) to investigate the effect of biosorbent effect on heavy metal decontamination. The results showed the presence of lead (Pb), nickel (Ni), and cadmium (Cd) in rice grain sample, at levels of 2.918, 31.722, and 0.204 mg/kg, respectively. Both rinsing and salt soaking significantly reduced heavy metal levels in raw rice grain (p < 0.05). Increasing the biosorbent concentration led to greater reductions, with the most substantial decrease observed at 15% biosorbent. Postcooking analysis indicated that both cooking methods further reduced metal concentrations; however, the Kateh method demonstrated superior efficacy, likely due to extended contact time and retention of the cooking medium. Notably, using 5% biosorbent in the Kateh cooking method yielded the most effective in reduction of Pb, Ni and Cd to 0.016, 0.159, and 0.031 mg/kg without any difference in the sensory acceptance. These findings suggest a promising, low-cost, and practical approach for mitigating heavy metal contamination in rice grain through household-level interventions.

Curcumin, a polyphenolic compound and significant constituent of Curcuma longa, possesses diverse pharmacologic effects and is a promising natural product at the forefront of therapeutic agents for treating human diseases. Quality testing of turmeric powder, a major source of color and taste in many cuisines, is an immediate need because of many reports of selling fake and adulterated turmeric powder in the market. This research aims to develop a curcumin quantification method using HPLC in fresh powder from rhizomes and commercial turmeric powder. In this work, a simple and new HPLC method for detecting and quantifying curcuminoids is developed, and the curcumin content in 23 fresh powder samples from rhizome samples from different geographical locations in Gandaki Province, Nepal, and 10 commercial samples from the Nepali market were estimated. The highest concentration of curcumin, up to 13.95% (w/w), was found in fresh turmeric rhizomes. In comparison, the curcumin level of the commercial powder varied between 1.5% and 2.1% (w/w), which revealed that commercial turmeric powder has a very low level of curcumin. This optimized method is simple, selective, and compatible, quantifying curcumin with an excellent resolution of peaks within 6 min, and will be a valuable resource for researchers to quantify curcumin in turmeric and its products.

Synthetic preservatives such as sodium benzoate (SB) pose health and environmental concerns and may compromise food quality. Natural alternatives are increasingly sought to extend produce shelf life while maintaining nutritional and sensory integrity. In this study, a bioactive comprising moringa extract, neem gum, egg yolk, and lemon peel nanofluid (MGEL) was formulated and assessed. The composition included moringa extract (20–30 mL), neem gum (10–20 g), egg yolk (10–20 mL), and lemon peel nanofluid (0.3%). Tomatoes treated with the MGEL coating were stored under ambient conditions (27°C, 60% RH) for 30 days. For comparison, conventional refrigeration (CR) (4°C) and SB treatment were used as controls. Quality attributes were assessed through physical, biochemical, microbial, sensory, and microstructural analyses. Tomatoes treated with the optimal MGEL formulation (30 mL moringa, 10 g neem gum, and 20 mL egg yolk) showed superior firmness (6.1 ± 0.3 N vs. 3.2 ± 0.1 N, CR), better color retention (hue 56.10° vs. 47.40°, SB), 29% higher vitamin C, 24% greater antioxidant activity, and elevated phenolic and lycopene content. Microbial counts were significantly reduced (47% for bacteria and 42% for fungi). Sensory evaluation confirmed improved appearance and freshness. MGEL coatings effectively enhance tomato’s shelf life and quality, presenting a sustainable, natural alternative to synthetic preservatives suitable for clean-label postharvest applications.

Cocoa beans are often obtained from exposed fermentation and hence may carry many microbial hazards in the production of cocoa-derived products. The aim of this work was to assess the microbial quality along the production chain of cocoa mass and the effect of mild heat (ambient temperature, 50°C, 55°C, 60°C and 65°C) and cold storage (refrigeration and freezing) of the latter on deliberately inoculated Klebsiella oxytoca, Escherichia coli, Saccharomyces cerevisiae and Aspergillus brasiliensis survival. It was observed that steam pasteurisation and cocoa roasting can reduce the level of cocoa bean mould from 4.82 Log CFU/g to nondetected levels and total bacteria counts from 6.63 Log CFU/g to 1.94 Log CFU/g in cocoa nibs. The refining process was a critical contamination stage as it contributed to increased microbial contamination. Regarding the challenge testing with the four strains, the deactivation potential of the different cocoa mass treatments was directly proportional to the increase in temperature. In general, the order of sensitivity to cocoa mass treatments was Klebsiella oxytoca, Saccharomyces cerevisiae, Escherichia coli and Aspergillus brasiliensis. The results obtained in this work will contribute in providing new approaches to food safety assurance in the cocoa industry, in particular during the production of cocoa mass.