Journal of Food Quality最新文献

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.

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.