Journal of Food Quality最新文献

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.

Bael (Aegle marmelos L. Correa) is a fruit known for its historical significance and contains nutritional and medicinal properties. It is a good source of essential vitamins and minerals to maintain human health. The objective of this study was to maintain the quality and shelf-life of ripe bael pulp through value addition, which could provide additional nutritional value and freshness to the mouth. Eight formulations (F₁–F₈) were prepared by the wet granulation method using bael powder and other selected herbs such as Zanthoxylum, clove, fennel, and menthol crystals added in different combinations for the synergetic effect of the formulations. The evaluation study targeted the nutritional value, organoleptic properties, and shelf-life of all eight formulations. The nutritional composition of F₅, found superior in our study, was 7.35% moisture, 0.49% fat, 4.72% protein, 85.73% carbohydrate, 366 kcal energy, 1.58% total ash, 3.64% total sugar, 30.05% fiber, 11.30 mg vitamin C, and 3.42 mg Iron. The mineral composition was found to be 167.32 mg calcium, 29.75 mg magnesium, 185.46 mg phosphorus, and 2.53 mg zinc with total antioxidants of 85.5 mg. The total plate count was 7.3 × 10³ CFU with yeast and molds of 1.3 × 10³ CFU, and coliform < 10 was found in the Formulation F₅. The organoleptic score for the formulation’s taste, flavor, and overall acceptability was found superior in F₅ at 8.23, 8.15, and 8.61, respectively, followed by F₄. The shelf-life of granules was found to be excellent and acceptable, up to six months at room temperature. This study concluded that bael granule formulation (F₅) prepared from fennel, Zanthoxylum, mint, clove, and sugar was the best as a mouth freshener and health supplement, which also improved the quality and shelf-life of bael pulp, improving its availability in the off-season.

This study investigates the innovative use of geographical indication (GI) products—Kars Kashar cheese and Kars honey—in ice cream production to enhance sensory characteristics and introduce new product variations. The primary objective was to formulate distinctive ice cream recipes incorporating these traditional local ingredients and evaluate their sensory profiles to assess their potential as premium offerings in modern gastronomy. This research underlines the practical implications of leveraging GI products for food innovation, contributing to both cultural preservation and economic sustainability. Sensory analysis revealed that specific formulations achieved high acceptability, underscoring the potential for expanding the range of dairy-based desserts with region-specific flavors. The study evaluated nine different ice cream recipes incorporating Kars Kashar cheese and Kars honey to enhance sensory and structural qualities. Recipes 6, 8, and 9 showed the best structural properties, with no detectable sandy or dry textures. Most recipes, except Recipe 3, were free from undesirable odors such as bitterness, yeast, and mold, with Recipe 5 scoring highest in overall aroma ($$ = 4.80). Recipe 6 stood out as the top performer in terms of overall flavor ($$ = 4.60), followed by Recipe 7 ($$ = 4.40) and Recipe 3 ($$ = 4.25). These results emphasize the effectiveness of using local, high-quality ingredients to achieve desirable sensory attributes in innovative dairy products.

Bioactive flavonoids have been presently used from therapeutics to cosmetics. Such bioactive flavonoids are Quercetin and its derivatives, (Isoquercitrin and Quercetin-3-rutinoside). The present study evaluated the physicochemical and medicinal chemistry properties of Quercetin, Isoquercitrin, and Quercetin-3-rutinoside. It also analyzed the pharmacological and ADMET properties of these three molecules. Pharmacological properties, including compliance with the GSK rule, Pfizer rule, and Lipinski rule, were also evaluated. In the case of Lipinski’s rule of five (Ro5), Quercetin does not violate Ro5. Similarly, Isoquercitrin violates two parameters of Ro5. Again, Quercetin-3-rutinoside violates three parameters of Ro5. The study also assessed these three molecules for organoleptic properties, human health toxicity, ecological risk, and cosmetic risk. The human health toxicity study indicated eye irritation might occur when Quercetin may be applied. Similarly, respiratory toxicity might occur in Isoquercitrin and Quercetin-3-rutinoside. Finally, the study developed a Molecular Interaction Atlas (MIA) for these three molecules to understand the drug therapeutic target (DTT), drug transporter (DTP), and drug off-target (DOT). Here, it has been noted that DTT is Acetyl-CoAb:lyso-PAF acetyltransferase (LPCAT) for Quercetin. For Isoquercitrin, two DTTs are associated with it: Aldose reductase (AKR1B1) and Angiotensin-converting enzyme. Similarly, for Quercetin-3-rutinoside, DTT was found to be associated with Dihydrodiol dehydrogenase type I (AKR1C3). The study might open potential applications for quick assessment platforms of different flavonoids or other plant-derived bioactive compounds.

The objective of the current research was to monitor the impact of green chilli and peppermint (0.2%, 0.4%, and 0.6%) on the physicochemical characteristics, microbial counts, sensory evaluation, and antioxidant activity of buffalo’s milk paneer during storage. Sensory perception of paneer was enhanced by the addition of green chilli and peppermint. The green chilli and peppermint powders showed promising results regarding total phenolics (TP), total flavonoids (TF), and DPPH/ABTS radical scavenging activities. The fresh paneer (T₀) showed the lowest TP contents (49.91 ± 2.52 mg GAE/100 g), whereas the highest value (119.90 ± 6.90 mg GAE/100 g) was observed in fresh paneer prepared by incorporating 0.6% green chilli powder (T₆). Similarly, T₀ showed the lowest TF contents (46.44 ± 3.64 mg QE/100 g), whereas the highest value (374.40 ± 21.56 mg QE/100 g) was observed in fresh paneer prepared by incorporating 0.6% peppermint powder (T₃). The highest DPPH/ABTS radical scavenging activity was obtained by T₆, whereas the lowest values were shown by T₀. It was concluded that green chilli and peppermint improved the shelf stability, sensory characteristics, and antioxidant activity of buffalo’s milk paneer.

This study compared the impact of three different smoking kilns—the traditional Barrel smoker, the Chorkor-like Ahotor stove, and the CSIR-Charcoal stove (CCS)—on the formation and concentration of polycyclic aromatic hydrocarbons (PAHs) and heavy metals in smoked tank-farmed African catfish and rabbit meat. PAHs are of particular concern as some are known carcinogens, and traditional smoking methods have been associated with elevated PAH levels in processed foods. The results showed significant differences in PAH contamination between the kilns. The CCS produced the lowest total PAH levels in both catfish (340.23 μg/kg) and rabbit (456.76 μg/kg) compared with the Barrel (256.46 μg/kg for catfish, 602.02 μg/kg for rabbit) and Ahotor (261.6 μg/kg for catfish, 531.65 μg/kg for rabbit) kilns. Importantly, the CCS-maintained benzo(a)pyrene concentration below the EU regulatory threshold of 2 μg/kg, while the other kilns exceeded this threshold. Health risk assessments revealed that consumption of catfish smoked in the CCS posed a very low lifetime cancer risk (1.41 × 10⁻⁷), whereas the Barrel and Ahotor stoves resulted in risks exceeding the acceptable threshold of 1 × 10⁻⁶. For rabbit meat, the CCS again showed the lowest carcinogenic risk (1.38 × 10⁻⁷), while the Barrel (1.09 × 10⁻⁵) and Ahotor (1.36 × 10⁻⁵) kilns posed significantly higher risks. These findings suggest that the traditional Barrel and Ahotor stoves, which are commonly used for smoking fish and meat in Ghana, can lead to unacceptable levels of PAH contamination and associated health risks. In contrast, the CCS, with its design features and use of charcoal fuel, appears to be a safer alternative that could help mitigate the health concerns linked to smoked foods. Promoting the adoption of such improved smoking technologies is crucial to enhancing food safety and protecting public health in regions where traditional smoking practices prevail. Further recommendations include optimized smoking techniques and stringent monitoring of PAH levels in smoked foods.

Whole grains, as food sources of bioactive phytochemicals, have significant antioxidant activity. The quality and nutritional and health beneficial properties of whole wheat cultivars depend mainly on genotype and climate conditions where the grain is produced. Therefore, three wheat cultivars: two dry-farming cultivars (Ouhadi and Azar 2) in the Quchan area (to evaluate the genetic effect) and one irrigated cultivar (Pishgam) grown in different climate conditions (to determine the climate effect) were chosen to compare (i) phenolic content, tocopherol content, and antioxidant activity; (ii) fatty acid composition, saponins, and phytic acid; and (iii) antiproliferative effect on colon cancer. Grains produced under higher water stress showed higher phenolic and tocopherol contents and greater antioxidant activity. Pishgam cultivated in Neyshabur (3.09, 1.93 mg/g, and 37.63 μg/g phenolic, flavonoid, and tocopherol content) with 28.36% and Ouhadi (3.18, 2.26 mg/g, and 44.6 μg/g phenolic, flavonoid, and tocopherol content) with 20.09% had the most antioxidant activities compared to the others. However, the rainfall regimes through the growing season had a great impact on the investigated parameters. The variations in technological and nutritional traits among the cultivars are examined with respect to the impact of genetic and environmental influences. The results propose that whole-grain wheat products may play a vital role in preserving a high level of antioxidants in the body, potentially aiding in the prevention of diseases associated with reactive oxygen species (ROS) and proliferative colon cancer.

In this study, a fruit-based, nutritious snack without added sugar or salt was developed to promote healthy eating habits. An infrared (IR)-assisted heat pump drying (IR-HPD) system was employed as an alternative to conventional drying methods. Drying was conducted at two temperatures (35°C and 45°C) and two IR power levels (75 and 150 W). Additionally, control samples were produced at 35°C and 45°C without using IR, and the effects of combining IR drying with HPD were investigated. Results indicate that IR-HPD, particularly at 45°C and 150 W, significantly reduces drying time (by up to 136 min) and energy consumption (by up to 42.91%), showcasing its potential for an efficient dehydration process for selected food matrices. IR application increased the drying rate (DR) by 22.05%–42.64% at 35°C and by 11.30%–22.60% at 45°C. The effective moisture diffusivity (D_eff) ranged from 1.88 × 10⁻¹⁰ to 3.38 × 10⁻¹⁰ m²s⁻¹. Amidst the 10 drying models, the Page and Wang & Singh models were found to provide the most accurate depiction of the drying kinetics of the fruit-based snacks. Furthermore, the in vitro bioaccessibility of total phenolic content (TPC) and total antioxidant capacity (TAC) was assessed. In samples dried without IR, increased temperature enhanced both TPC and TAC (DPPH). Conversely, in IR-HPD samples, higher temperature adversely affected TPC values. Notably, both TPC and TAC significantly increased following in vitro small-intestine digestion, indicating improved bioaccessibility. These findings underscore the potential of IR-HPD as an effective method for producing nutritionally enhanced, heat-sensitive fruit-based snacks, offering valuable implications for the development of functional food products that support healthier dietary habits.