Journal of Food Quality最新文献

A significant portion of globally produced fruits are lost between the farmer and consumer, necessitating solutions like natural edible coatings for preservation due to their low cost and less toxicity. This study aimed to assess whether the combination of macadamia nut oil and chitosan posed synergistic effects on physicochemical properties of tomato fruits or the macadamia nut oil alone. A completely randomized design (CRD) with eight treatments was employed: S1 (control), S2–S4 (combined macadamia nut oil and chitosan coating), S5–S7 (macadamia nut oil coating), and S8 (chitosan). The experimental setup was conducted over 20 days at refrigeration (4°C) and postharvest shed conditions (23.8°C–30°C, 65.8%–97.5% RH). The coating solution made up of a combination of 2.5% v/v macadamia nut oil and 1% w/v chitosan showed significant differences (p ≤ 0.05) in slowing down the changes in pH from 3.95 to 4.3, total chlorophyll content from 0.19 mg/100 to 0.12 mg/100 mL, and lipid peroxidation from 13.5 to 19.71 meq/kg. Moreover, coating solutions made by macadamia nut oil alone, especially with 1% v/v, showed the smallest increases in total soluble solids (TSS) and total sugar content, and also they exhibited the smallest decreases in titratable acidity (0.64 to 0.08 g/L), ripening index (5.78 to 84.74), total carotenoids (17.02 to 24.585 μg/g), and firmness (355 N to 130 N). Comparative analysis indicated that 1% v/v macadamia nut oil had higher mean differences (p < 0.05) for most physicochemical parameters than coating solutions comprising 2.5% v/v macadamia nut oil and 1% w/v chitosan. However, this finding highlighted that the combination of macadamia nut oil with chitosan offers a synergistic effect on specific crucial parameters (pH, total chlorophyll content, and lipid peroxidation) compared to macadamia nut oil alone. Further studies could investigate the antimicrobial effect of tomatoes treated with a combination of macadamia nut oil and chitosan.

Lectins are glycan-binding proteins that have been extensively studied for their diverse biological functions, including potential therapeutic applications. This study aimed to purify and characterize chitin-binding lectins from two Solanaceae plants, Solanum tuberosum and Solanum annuum, and evaluate their in vivo antitumor activities against Ehrlich ascites carcinoma (EAC) cells in Swiss albino mice. The lectins, designated as Solanum tuberosum lectin (STL) and Solanum annuum lectin (SAL), were purified using affinity chromatography on an acetylated chitin column. Their molecular weights ranged from 12 to 66 kDa. Both lectins exhibited hemagglutination activity and demonstrated stability across a range of temperatures and pH levels. Carbohydrate-binding specificity assays showed that STLs had a preference for glucose and N-acetyl-D-glucosamine, while SALs bound specifically to mannose, glucose, and methyl-α-D-galactopyranoside. STLs were found to be metal-dependent, in contrast to the metal-independent nature of SALs. Toxicity was assessed using the brine shrimp lethality assay, revealing moderate toxicity levels, with LC₅₀ values of 154.36 μg/mL for STLs and 380.45 μg/mL for SALs. In vivo antitumor activity was determined through intraperitoneal administration of lectins to EAC-bearing mice. STLs inhibited tumor growth by 57.85% and 73.57% at doses of 2 and 4 mg/kg/day, respectively, whereas SALs achieved tumor inhibition rates of 32.86% and 58.57% at the same doses. These antitumor effects were supported by favorable changes in hematological parameters in lectin-treated mice. The results indicate that chitin-binding lectins from Solanum tuberosum and Solanum annuum possess promising anticancer properties, with STLs exhibiting comparatively higher efficacy. The inhibition of EAC cell growth was attributed to apoptosis induction, as evidenced by morphological changes, upregulation of Bax and PARP, and the downregulation of Bcl-2 expression. Further research is warranted to elucidate their molecular mechanisms of action and evaluate their potential as novel therapeutic agents in cancer treatment.

Jackfruit processing generates a large volume of by-products, which are often discarded despite their nutritional potential. At the same time, probiotic-based products are increasingly valued for their ability to support gut health, enhance immunity, and promote sustainable diets. This study aimed to develop probiotic granules using jackfruit by-products pulp, rag, and seeds combined with Lactobacillus plantarum. A series of formulations were systematically evaluated for granulation performance, physicochemical properties, and bacterial viability. The optimal formulation (pulp: rag 60: 40%, seed: wheat flour 50: 50%, and powder: sucrose 60: 40%) produced granules with good flowability (Carr index ∼7.8), stable color (L^∗ ≈ 80, a^∗ ≈ 2.5, and b^∗ ≈ 18.5), and high probiotic survival above 6.4 logCFU/g after drying, thereby meeting the functional threshold for probiotic foods. Predrying the pulp:rag mixture to 60% moisture improved the recovery yield (∼59%), reduced drying time, and enhanced bacterial viability, while the 60:40 ratio of Mixture B (flour) to sucrose offered the best balance between sweetness, color quality, and probiotic stability. Drying at 60°C was identified as the most suitable condition to preserve both product quality and viability (> 7 logCFU/g), whereas higher temperatures led to a significant decline in bacterial counts. These results demonstrate that jackfruit by-products can be effectively transformed into stable, consumer-ready probiotic granules, offering both functional health benefits and a sustainable approach to reducing food waste.

This study investigates the interactive effects of container color and temperature on taste perception within the framework of multisensory integration and crossmodal correspondence theories. Two experiments were conducted using hot chocolate as the stimulus. In Study 1, an independent sample design examined the main effect of container color (dark vs. light) on perceived flavor intensity. Results revealed that beverages served in dark-colored containers were rated as richer, sweeter, and more flavorful than those in light-colored ones. Study 2 employed a two-way factorial design to test the interaction between container color and beverage temperature (high vs. low). The findings indicated a significant interaction: high-temperature beverages in dark containers produced the highest taste evaluations, demonstrating a semantic congruency effect between visual and thermal cues. These results support the notion that crossmodal congruency enhances sensory integration and emotional coherence, thereby elevating consumers’ overall flavor experience. The study contributes to theory by extending multisensory integration to multimodal interactions, offering practical implications for product design, dining environments, and brand communication. Recommendations for future research include expanding product categories, employing neurophysiological measures, and integrating real-world sensory contexts.

Thermal processing of whole fruits often leads to significant quality degradation, limiting consumer acceptance and market value. This study assessed the quality and microbial safety of thermally processed whole blueberries treated with a novel copigmentation and cellulose nanofiber (CNF)-based layer-by-layer (LBL) emulsion coating. It also evaluated sensory attributes and consumer acceptance of three blueberry products made with coated and uncoated (control) blueberries. The coating effectively reduced anthocyanin leaching and preserved the firmness of blueberries after canning. A microbial challenge study confirmed no growth of total aerobic microbial count in inoculated E. coli ATCC 25922 surrogate fruit after thermal processing. In consumer panels (n = 107), participants rated appearance, color, aroma, texture, and overall liking of three products, such as mixed fruit cup, blueberry fruit cup, and blueberry yogurt, using a 9-point scale. Control samples generally received higher scores across attributes, with significant differences in overall liking, appearance, color, aroma, and texture. A Just-About-Right (JAR) analysis indicated that while the coating enhanced color and aroma, over 35% of participants found the skin “too thick,” and over 40% rated the firmness as “too firm.” The coating was positively received for color in fruit cups and yogurt but deemed too thick and light in mixed fruit cups, suggesting that product-specific factors influence perception. Future research should focus on refining the coating to better meet consumer expectations for appearance and texture.

S. Alizadeh, A. Ahmadi-Dastgerdi, S. Reisi, F. Ebrahimi Tirtashi, M. Zokaei, and S. Tahriri, “Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta,” Journal of Food Quality 2024, 3091944, https://doi.org/10.1155/2024/3091944.

In the article, there is an error in the author contributions statement. Sara Reisi was omitted from the statement, and some contributions of Asiye Ahmadi-Dastgerdi were omitted. The correct author contributions statement is shown below:

“S. Alizadeh and S. Reisi designed the experiment and data collection. S. Tahriri analyzed the data. M. Zokaei and F. Ebrahimi Tirtashi helped in the design and contributed to the compilation of the manuscript. A. Ahmadi-Dastgerdi supervised, wrote the manuscript, read, and approved the final version of the manuscript.”

We apologize for this error.

Malted sorghum is widely used in West African cuisine, particularly for pito brewing, but its potential as a substrate for fungal mycelial growth is underexplored. This study evaluated the effects of thermal treatments, pasteurisation and autoclaving on the nutritional composition, microbial safety and mycelial growth of malted sorghum inoculated with Ganoderma resinaceum and Ganoderma enigmaticum. Autoclaving at 121°C for 60 min (A60) effectively preserved grain integrity, reduced grain damage (from 16.4% to 16.0%) and improved particle uniformity. The proximate composition showed that A60 produced the lowest moisture content (3.65 g/100 g) and the highest ash (2.02 g/100 g), protein (11.33 g/100 g) and fat (3.42 g/100 g) contents. Fibre decreased with increasing thermal intensity. Pasteurised grains retained more fibre but were less microbiologically stable. Autoclaving achieved complete microbial decontamination, while pasteurised samples retained mesophilic counts up to 2.93 × 10² CFU/g. Mycelial performance varied significantly across treatments. A60 supported the fastest colonisation, with G. enigmaticum reaching a complete colonisation in 10 days (biomass: 55.99%) and G. resinaceum in 12 days (49.29%). In contrast, pasteurised samples exhibited slower colonisation (up to 22 days) and lower biomass (< 20%), with some failing due to microbial interference. Autoclaving at 121°C for 60 min optimised fungal colonisation while maintaining nutrient quality and microbial safety. These findings offer a novel strategy for enhancing the functional potential of sorghum in biotechnological applications such as pito enhancement and mushroom-enriched foods.

This review provides a comprehensive overview of stingless bee honey (SBH), focusing on its physicochemical properties, biochemical composition, and health benefits. SBH exhibits unique characteristics, including color, flavor, texture, and lower thermal stability, influenced by various botanical sources, stingless bee species, and diverse geographic and climatic conditions. These environmental factors, particularly floral diversity and climate, significantly affect SBH’s composition and functional properties, resulting in regional variations that impact its market value and health potential. The review details the composition ranges of SBH, which include moisture content (13.26%–41%), total acidity (12.59–270 meq/kg), reducing sugar (22.44%–78.95%), electrical conductivity (0.11–101.88 mS/cm), hydroxymethylfurfural (HMF) (0.21–72 mg/kg), diastase activity (0.04–16.7 mg/kg), protein (0.12%–16.5%), ash (0.07%–33%), pH (2.9–4.8), sucrose (0.01%–5.06%), proline (27–771 mg/kg), total phenolic content (0.98–854.62 mg GAE/g), total flavonoid content (2.96–279.73 mg QE/g), DPPH antioxidant activity (1.98–97.24), FRAP (0.19–62.40 mmol Fe²⁺/100 g), and trehalulose (13%–57%). SBH is rich in bioactive compounds, such as phenolics, flavonoids, enzymes, and vitamins, which may provide various health benefits. This review emphasizes findings from in vitro and in vivo studies, highlighting SBH’s antioxidant, antimicrobial, anti-inflammatory, and wound-healing properties. While preliminary evidence suggests potential benefits for managing diabetes, cardiovascular diseases, and gastrointestinal disorders, further research is needed to validate these claims. The lack of standardized quality requirements for SBH underscores the need for regulatory criteria to ensure product integrity in functional food markets. Establishing quality parameters and implementing a certification program for producers, alongside regular testing, will enhance product integrity and build consumer trust in the SBH market. Overall, SBH is presented as a promising yet under-researched natural product, aiming to guide future studies and inform stakeholders in the food and health industries about its contributions to human health and wellness.