Journal of Food Quality最新文献

Celiac disease is an autoimmune-mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten-free diet. Gluten-free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well-balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten-free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA-TOPSIS multicriteria decision-making method, revealing the 30% OSP-added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP-added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP-added gluten-free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (>4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten-free muffin production.

Campylobacter jejuni and Campylobacter coli portion as an important food-borne pathogen owing to the consumption of raw milk of animal species is unmoving unidentified. This survey appraised both phenotypic and genotypic patterns of antimicrobial resistance amongst the C. jejuni and C. coli strains isolated from raw milk samples. Totally, 850 raw milk samples were examined for C. jejuni and C. coli. After culture, species identification was done using PCR. Phenotypic and genotypic patterns of antimicrobial resistance were assessed using disk diffusion and PCR, respectively. One hundred and ten out of 850 (12.94%) raw milk samples were contaminated with Campylobacter spp (95% confidence interval). The highest contamination rate with Campylobacter spp. was observed in raw cow milk (18.18%). C. jejuni and C. coli species were detected in 45.45% and 32.72% of Campylobacter isolates, respectively (P < 0.05). C. jejuni strains showed the highest resistance rate toward tetracycline (84%), gentamicin (80%), ampicillin (74%), and erythromycin (64%). Similarly, C. coli isolates showed the highest resistance rate toward tetracycline (63.88%), gentamicin (58.33%), and ampicillin (52.77%). The lowest resistance rate of C. jejuni and C. coli was observed against chloramphenicol (10% and 2.77%), nalidixic acid (22% and 8.33%), clindamycin (36% and 13.88%), and ciprofloxacin (38% and 16.66%), respectively. The most routinely identified antimicrobial resistance genes amongst the C. jejuni isolates were tetA (66%), bla_OXA−61 (54%), tetO (46%), and tetB (40%), while those of C. coli isolates were bla_OXA−61 (52.77%), tetA (41.66%), cmeA (27.77%), and tetO (27.77%). The prevalence of simultaneous resistance toward more than 4 antimicrobial agents amongst the C. jejuni and C. coli isolates was 46% and 16.66%, respectively. C. jejuni and C. coli average multiple antimicrobial resistance (MAR)-indexes in the present research were 0.49 and 0.32, respectively. The simultaneous presence of phenotypic and genotypic profiles of antimicrobial resistance amongst the resistant C. jejuni and C. coli bacteria suggests an imperative threat rendering contaminated raw milk consumption and probable occurrence of campylobacteriosis.

Food coloring not only provides an attractive appearance but also aids in the quality of the food. Currently, colorants derived from natural sources, especially plants, are widely used for food coloring, with many benefits for health and the environment. This study used yellow and purple pigments extracted from Gardenia fruits and Peristrophe leaves for chemical component analysis and antioxidant and toxicity tests. Results from LC/MS analysis demonstrated that the major compounds contributing to the yellow color of the Gardenia extract and purple color of the Peristrophe extract were Crocin-1 (C₄₄H₆₄O₂₄) and Perisbivalvine B (C₁₃H₁₀N₂O₄), respectively. Moreover, the physiochemical tests showed that yellow and purple pigments were stable in a wide temperature range from 40 to 100°C. The yellow pigment was stable in a pH range of 1.0–12.0, while the purple pigment was not stable in acid media. These extracts also possessed moderate antioxidant activities with IC₅₀ values of 0.33 g/L and 0.31 g/L for Gardenia and Peristrophe extract, respectively. In addition, toxicity tests on zebrafish embryos indicated that these extracts had low toxic activities with high LD₅₀ values of 1.31 g/L for Gardenia extract and 0.74 g/L for Peristrophe extract. These tested extracts had also no acute toxicity on mice. Conclusively, this study provided important information about the major chemical components, which create yellow and purple colors for the Gardenia and Peristrophe extracts, and strongly suggested that the pigments extracted from Gardenia and Peristrophe can be safely used as food colorants.

Properties of modified starch are of great interest to the bakery industry. Moreover, corn germ incorporation in bread has multiple health benefits. The aim of this study was the formulation of Brotchen bread with corn germ flour (0, 10, 20, and 30% w/w) and modified corn starch (0, 10, 20, and 30% w/w). The effect of heat-moisture treatment (HMT) and pregelatinization (PG) of starch was investigated on the rheological and physicochemical properties of bread. The addition of corn germ flour and modified starch increased some farinograph properties, i.e., water absorption, consistency, and dough development time, and decreased dough stability. The degree of softening of the dough increased after 12 min after supplementation. The farinograph quality number in the dough containing HMT was the highest value. By replacing corn germ flour and modified starch, extensograph parameters such as dough resistance were strengthened and dough extensibility was weakened. Also, the energy of the dough increased. The highest fat, protein, fiber, and moisture content was observed in the treatment containing 30% corn germ flour and HMT starch (HMT₃). Also, the HMT₃ treatment had the highest specific volume and porosity and the lowest weight loss and hardness (p < 0.05). Regarding the color parameters, HMT₃ treatment showed the highest lightness (L^∗) and the lowest yellowness (b^∗). Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (p > 0.05). Therefore, the corn germ flour and modified starch in the formulation of bread improved the functional and nutritional properties of bread and can be used in the bread formulation especially at a concentration of 30%.

Manihot esculenta Crantz (cassava) is an important food crop in developing nations, with its tubers and leaves being a source of ascorbic acid, thiamin, riboflavin, and niacin (vitamins) and calcium, iron, potassium, and zinc (minerals). Malnutrition prevalence in some Kenyan Counties that relied on cassava-based diets has partly been attributed to processing methods and/or nutrient bioaccessibility. The study area Kilifi County grows Kibandameno and Tajirika cassava varieties and is on record for high prevalence of undernutrition. The levels of vitamins and minerals, and their bioaccessibility in raw, boiled, and deep-fried tubers, and pounded then boiled leaves of Kibandameno and Tajirika cassava varieties were studied. Digestion was done using static gastrointestinal digestion prior to the determination of vitamins (by HPLC) and minerals (by AAS and AES). Bioaccessibility of both vitamins and minerals was significantly higher (P < 0.001) in boiled followed by deep-fried and lowest in raw tubers. Bioaccessibility ranged between 27% (Fe)–85% (vitamin C) in boiled, 20% (Fe)–79% (vitamin B₁) in deep-fried, and 15% (Fe)–(72% (K) in raw tubers. Bioaccessibility in processed leaves was significantly higher (P < 0.001) than in raw. This ranged between 11% (Fe)–81% (vitamin B₁) in processed and between 8% (Fe)–67% (K) in raw leaves. Processing therefore significantly reduced levels of ascorbic acid, thiamin, riboflavin, niacin, calcium, iron, potassium, and zinc in raw tubers and leaves of Kibandameno and Tajirika Manihot esculenta Crantz varieties. Their bioaccessibility however significantly increased, being higher in tubers than in leaves.

This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests. Iranian white cheese inoculated with Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), L^∗, a^∗, b^∗ color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. The pH value, L^∗, a^∗, b^∗ indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. The physiochemical, microbial, and sensorial findings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.

Mushrooms are traditionally packaged in single-use retail packaging made of commercially available polyethylene terephthalate. It is now necessary to replace these plastics, which, after use, significantly pollute the environment, with biodegradable alternatives. After the jute fibre is extracted from the jute plant, the jute stick is left behind and can be used to make packing paper. Jute stick was used as a raw material for the development of packaging paper following three pulping methods: (i) alkaline sulfite anthraquinone methanol (ASAM); (ii) kraft; and (iii) peracetic acid (acid) methods. An analysis was conducted on the pulps’ yield, chemical composition, crystallinity, whiteness, and cost-effectiveness. From each pulp, three gram per square metre (GSM) of paper (100, 200, and 300) were produced and their rates of water vapour transfer, swelling, and physical and mechanical absorption were assessed. The acid approach was the most expensive, whereas the ASAM method produced the highest yield (50.2%). The acid pulp paper had the longest folding endurance with three to five hundred double folds. Although kraft paper’s water absorption time was just 0.5–1 min, it had a higher tensile index than ASAM paper. For this reason, ASAM200 paper was chosen for making the packing tray. After ten days, there was no discernible difference between the mushrooms packed in the ASAM200 packing paper tray and those in commercially available PET containers kept at 5°C and 65% relative humidity in terms of weight loss, colour, texture, and general acceptability. Therefore, it was discovered that ASAM200 paper might be a sustainable option for packing highly respiring fruits and vegetables.

Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (Amygdalus communis L.) oil cake (AOC), which is a by-product of oil extraction, is rich in antioxidants and protein and fiber contents. The effects of extrusion conditions, feed moisture content (12–16%), screw speed (120–220 rpm), and AOC replacement (10 : 30%) on antioxidant activity, TPC, SME, functional properties, and melting enthalpy were investigated. WAI, WSI, and SME of the extrudates decreased with the addition of AOC, while the antioxidant activity, TPC, melting enthalpy, and SDF increased with the increase of AOC content. Increasing the screw speed had negative effects on the antioxidant activity and TPC and positive effects on the WSI, SME, and SDF of the snacks. Optimum extruded products were obtained at an AOC content of 28%, a moisture content of 12%, and a screw speed of 120 rpm screw speed with 0.876 desirability. Thus, puffed products containing AOC would be a nutraceutical food that is a good source of phenolic components.

The food industry is seeking alternatives to chemical additives and preservatives due to the increasing consumers’ demand for healthier food products. Ziziphora tenuior L. (Z. tenuior) is an aromatic medicinal plant that exhibits various biological properties such as antibacterial, antifungal, antioxidant and anti-inflammatory properties. The aim of this study was to assess the impact of Z. tenuior essential oil (ZTEO) incorporation (700 μg/g) into mayonnaise on its stability, as well as to investigate the potential for replacing synthetic preservatives. The results demonstrated that the ZTEO extraction yield by the Soxhlet method was 3%. The GC-MS analysis of ZTEO showed the presence of 36 different components, with pulegone (27.5%), borneol (16.5%), 1, 8-cineole (9.8%), camphor (8.37%), β-pinene (5.31%), and α-pinene (4.64%) as the major compounds. Results of antimicrobial activity showed that the highest and the lowest minimum inhibitory concentration (MIC) values were obtained for Escherichia coli (700 μg/mL) and Saccharomyces cerevisiae (10 μg/mL). Also, the inhibition zone diameter increased by increasing the level of ZTEO, and Staphylococcus aureus (33 mm) and S. cerevisiae (36 mm) had the highest inhibition zone at level of 75%. Incorporation of ZTEO into mayonnaise prevented the growth of all microorganisms (bacteria, fungi, and yeast) during three months of storage. This indicates the potential of ZTEO as a natural preservative to replace synthetic preservatives. The results indicated the potential for incorporating ZTEO into mayonnaises and demonstrated the possibility of replacing commonly used preservatives with a natural alternative, offering consumers healthier food.

This study aimed to investigate the nutritional and structural properties of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets on administering ultrasonication and germination treatments. Significant changes in the treated samples were recorded, including lower levels of antinutrients such as tannin and phytates, and higher antioxidant activity, improving their nutritional value. The treated kodo and little millets showed significantly improved nutritional bio-accessibility, with an impressive in vitro protein digestibility of >82%. The modified structure of the starch granules in the treated millets showed pseudoplastic flow characteristics and a polyhedron/spherical morphology which was a novel finding. DSC thermogram revealed that the treated millets may be processed at higher temperatures while exhibiting a lower enthalpy, which could expand their uses in a range of food products. FTIR spectra indicated the presence of phenolic groups in both millet samples studied, at approximately 2817 cm⁻¹ frequency. The results obtained offer insightful information about the benefits of ultrasonication and germination for processing kodo and little millets in terms of altered starch characteristics, enhanced bio-accessibility of nutrients, and better nutritional profiles, which qualify millets for the development of functional food products.