Journal of Food Quality最新文献

Consumer demand for low-fat products has increased due to their perceived association with reduced risks of obesity, cardiovascular disease, and certain cancers. Mandarin peel (MPE) and mandarin pulp (MPU) are rich sources of bioactive compounds, including dietary fibers, total phenolic content (TPC), antioxidant activity (AA), and vitamin C that may help mitigate disease risks associated with high-fat diets. The effect of using 4% and 7% MPE or 10% and 15% MPU in the manufacture of low-fat ice cream (LFIC) on its quality properties was investigated. Full-fat ice cream (FFIC; 6% fat) and LFIC (1% fat) were used as controls for comparison. The low-fat mixes enriched with MPE significantly exhibited higher specific gravity (SG), rheological characteristics, overrun, TPC, and AA than LFIC control. Also, adding MPU increased freezing point depression, TPC, and AA. Using of MPE in LFIC significantly (p < 0.05) decreased the melting rate as compared to the LFIC control or MPU-treated ice cream samples. Sensory analysis showed that MPE-treated (4% and 7%) samples had higher overall acceptability scores throughout 30 days of frozen storage than LFIC and ranked a similar overall acceptability of a full fat control with decreasing production costs by 17.74% and 17.53%, respectively, while using MPU enhanced flavor intensity with slight improvement for body and texture. The results of the present study valorize exploiting of MPE up to 7% in developing a novel LFIC with strong AA, health benefits, and desirable sensory properties.

Foodborne pathogens pose significant food safety risks and understanding their presence and resistance patterns is crucial for public health interventions. This study assessed the prevalence and antibiotic resistance profiles of selected foodborne pathogens in raw beef samples from Kumasi Abattoir and Kejetia Market in the Kumasi Metropolis in Ghana. Beef samples were analyzed for Bacillus cereus, Listeria monocytogenes, and Escherichia coli. Antibiotic susceptibility testing was conducted to determine resistance profiles. The study revealed the varying prevalence of the pathogens, with B. cereus detected in 27.55% of the samples, L. monocytogenes in 55.41%, and Escherichia coli in 59.91%, respectively. Approximately 76% of all samples had at least one of the three bacteria, with microbial loads above bacteria-specific acceptable standards. Most of the E. coli strains were positive for ESBL, while all B. cereus and L. monocytogenes strains were multidrug resistant with multiple antibiotic-resistant indices of more than 0.2. Nine and four AMR patterns emerged in the L. monocytogenes and B. cereus strains, respectively. Regular surveillance is needed to monitor the prevalence and AMR profiles of foodborne pathogens to prevent potential foodborne outbreaks, influence regulatory and policy changes, plan AMR stewardship programmes, and maintain the confidence of consumers in meats for sale.

Probiotics, beneficial microorganisms that can enhance human health, are susceptible to adverse effects from processing and storage and passage through the gastrointestinal tract. Various conventional and nonconventional formulations are accessible for administering probiotics, with the latter subject to fewer regulatory guidelines. Pharmaceutical formulations, part of the conventional category, are specifically crafted to deliver an effective quantity of viable microorganisms. However, probiotics are particularly sensitive to environmental and processing factors, which can compromise their viability within the final formulation. This review addresses a significant gap in the current literature by focussing on the encapsulation technologies developed to enhance the stability of probiotics throughout the storage period, providing physical protection through the digestive system and improving their colonisation ability. Key advancements in encapsulation processes, including innovative approaches, thermal treatments and strategies to overcome gastrointestinal conditions, are discussed in this review.

Efforts to improve food safety on a global scale have become a topic of focus in recent years. Different preservation techniques, including new technological methods, are constantly being developed to keep products at physically, nutritionally, and microbially consumable levels and to prevent losses. In this study, the deep-freezing technique, which is widely used in the food industry, was applied to four marine fish species with different habitats and fat content (whiting [Merlangius merlangus], sea bass [Dicentrarchus labrax], red mullet [Mullus barbatus], and anchovy [Engraulis encrasicolus]). The study aimed to determine the effects of three-month storage period (−20°C) on some quality parameters (water activity [aw], water holding capacity [WHC], myofibril fragmentation index [MFI], color [L^∗, a^∗ and b^∗], total volatile base nitrogen [TVB-N], thiobarbituric acid reactive substance [TBARS], and pH) in fish and the interactions between the main effects. The experiment design included two-way ANOVA to evaluate the influence of species, storage time, and their interaction on each parameter. In line with the data obtained, significant differences were detected among the fish for all parameters except TVB-N. In terms of storage time, all parameters except a^∗, TBARS, and fat were found to be statistically significant. All interactions between fish type and storage time, except fat and TVB-N, were found to be significant. Notably, benthic fish species exhibited higher WHC and lower lipid oxidation compared to pelagic species. Fatty fish such as anchovy and red mullet showed increased TBARS levels, indicating greater susceptibility to lipid oxidation. MFI values varied significantly among species and storage times, with sea bass showing the highest degree of myofibrillar fragmentation, suggesting enhanced tenderness. Correlation analysis revealed that WHC positively correlated with aw, L^∗, and MFI and negatively with TVB-N. The research findings were planned to fill important gaps regarding the effect of freezing technology on fillet quality according to fish species. The findings obtained in the current research constituted a modeling study and created a useful data library for elucidating the mechanism by which fish species and habitat may affect fillet quality. These results contribute to the development of species-specific freezing strategies and provide practical insights for improving frozen seafood quality in the food industry. Moreover, these results provide a strong motivation to further investigate fish species and habitats with different processing technologies in terms of fillet quality in food industries.

Objectives: Both areca nut and Fuzhuan brick tea have shown the potential to help people lose weight. This paper aims to study the effects of adding 20% (w/w) concentration of areca nut (FTA) in Fu brick tea on the serum and liver lipid metabolism of mice to offer new ideas for the treatment of obesity and hyperlipidemia and to provide a theoretical basis for the safe use and future development of the areca nut products.

Results: FTA may have reduced weight; prevented fat accumulation; attenuated the increase in LDL-C, FFA, GLU, INS, LEP, TC, TG, and MDA; and alleviated the reduction in HDL-C, TBA, SOD, and GSH. Furthermore, according to GO functional enrichment analysis, FTA may have also reversed the negative effects of a high-fat diet by upregulating the expression of FABP2, ACSL1, ACSL5, PLIN2, PLIN5, and ACOX1.

Conclusion: FTA may favorably reverse the effects of a high-fat diet on physiological indices, blood indices, and hepatic lipid metabolism. Furthermore, at the genetic level, FTA may suppress body fat accumulation, improve lipid metabolism, relieve insulin resistance, and reduce chronic metabolic disease incidence via the PPAR signaling pathway.

The rising demand for nutrient-dense, functional food products has urged the expansion of sustainable bioprocessing techniques. One such method, germination, involves the controlled application of biological processes to transform seeds into germinated seeds. This process improves composite flours’ nutritional and technological properties, making them a promising component for innovative food products. Chia seeds, a popular superfood, are a possible substitute raw material in the food industry due to their high nutritive value. Additionally, they can produce a substantial amount of nutrient-rich green matter, which can be utilized as a source of biologically active substances. Considering the rising popularity of germination and the known health benefits of chia seeds, this study explored the impact of germinated chia seed flour (GCSF) and nongerminated chia seed flour (NCSF) on wheat flour-based cookies. The GCSF was prepared by sprouting chia seeds for 5 days, followed by drying and grinding into a fine powder. The study evaluated the impact of GCSF on the cookies’ nutritional profile, physicochemical properties, technological features, and organoleptic attributes. Cookies were prepared by formulating wheat flour with 10% GCSF (T₁), 10% NCSF (T₂), and 5% GCSF + 5% NCSF (T₃), while the control sample (T₀) was prepared using 100% wheat flour. The addition of GCSF into cookies notably (p < 0.05) enhanced their WAC (0.94 g H₂O/g dry sample), OAC (0.97 g oil/g dry sample), crude protein (13.48%), and crude fiber (5.24%) content. Conversely, cookies formulated with NCSF exhibited elevated levels (p < 0.05) of crude fat (23.92%) and total carbohydrates (54.07%). However, the overall consumer acceptance of chia seed–based cookies was slightly diminished when using GCSF, as evidenced by the principal component analysis (PCA).

Background: Cholinomimetic compounds are a class of organic compounds found in natural plants that have significant biological activity as well as toxicity, and their dosage must be controlled, with side effects occurring in case of accidental ingestion or excessive intake. Accurate determination of four cholinomimetic compounds in edible fungi and areca nut can provide technical support to the relevant monitoring organizations, which is conducive to the protection of consumer health. In this study, we have established a workflow for the rapid screening and confirmation of four cholinomimetics in edible fungi and areca nut by using the QuEChERS pretreatment method and ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-Q-TOF/MS) for the first time.

Methods: The samples were extracted with acetonitrile, and separation was achieved on a HILIC column (2.1 mm × 100 mm, 1.6 μm) with acetonitrile and 20 mM ammonium formate aqueous solution as mobile phase with gradient elution. UPLC-Triple TOF™6600⁺ was used to collect the data of the target analytes in the mode of TOF-MS-IDA-MS/MS, and the data were analyzed by SCIEX OS software to realize the qualitative screening and confirmation of samples.

Results: The mass accuracy error of 4 cholinomimetics was lower than 5.0 × 10⁻⁶. All four cholinomimetic compounds had good linearity in a certain range, and the correlation coefficient (R²) was higher than 0.998. The limits of detection and limits of quantification of the method were 2.5–25.0 μg/kg and 5.0–50.0 μg/kg, respectively. The recoveries were between 81.0% and 99.1% at spiked level 5.0–500.0 μg/kg, with the relative standard deviation of 0.41%–4.00%.

Conclusion: The method is sensitive, accurate, and suitable for rapid screening and confirmation of 4 cholinomimetics in edible fungi and areca nut.

This study evaluated foam-mat drying methods (sun, cabinet, and vacuum) for green chili powder production. Fresh chilies (86.21% moisture) contained 6.24% protein, 412.81 mg GAE/100g phenolics, 141.43 mg/100 g vitamin C, and 1666.27 μg/g capsaicin, with strong antioxidant activity (DPPH: 145.21 μM Trolox eq./g; FRAP: 236.74 mM Fe(II)/100 g). Foamed chili foamed paste supplemented with 5%–15% albumin and 2% starch was dried, with vacuum drying showing optimal kinetics (diffusion coefficient: 9.15 × 10⁻¹⁰ m²/s) and nutrient retention: highest protein (11.78%), phenolics (965 mg GAE/100g), flavonoids (395.43 mg QE/g), and β-carotene (985.16 μg/100 g). It preserved chlorophyll (2.67 mg/100 g chlorophyll a; 3.71 mg/100 g chlorophyll b), minimized vitamin C loss, and maintained capsaicin content. Vacuum-dried powder exhibited superior antioxidant activity (DPPH: 338.78 μM Trolox eq./g; FRAP: 553.63 mM Fe (II)/100 g) and color stability, alongside excellent functional properties (water absorption: 178 g/100 g; oil absorption: 111 g/g). Microstructure analysis revealed compact, smooth particles, confirming structural integrity. In contrast, cabinet drying and sun drying caused higher nutrient degradation and color deterioration. The results demonstrate that vacuum drying combined with foaming is the most effective method for producing nutrient-rich, high-quality green chili powder with enhanced bioactivity and functional quality.

Grain storage is a universal practice critical to food security and economic stability. Although storage conditions and grain quality have been extensively studied, the risks linked to post–market grain storage remain largely overlooked. This study addresses this gap by evaluating the dynamics of potential risk factors, specifically, antibiotic resistance genes (ARGs) and pathogens in rice grains. Metagenomic sequencing of rice grains stored for 1–3 years showed a decline in both ARGs and pathogens with increasing storage duration. Furthermore, it also revealed suppressed horizontal gene transfer mediated via mobile genetic elements, and significant shifts in bacterial community composition. Multiple correlation analyses confirmed the significant reduction of ARGs and pathogens during storage. Integrated transcriptomic and metabolomic analyses identified genes and metabolites with persistent differential expression over the storage period. Notably, genes involved in diterpenoid biosynthesis and metabolites from the luteolin group were consistently upregulated over the 3-year storage period. Moreover, these persistently expressed genes and metabolites showed a strong negative correlation with ARG and pathogen abundance. Consequently, these findings suggest that proper rice grain storage can reduce health risks associated with ARGs and pathogens possibly due to the accumulation of plant-derived antimicrobial compounds during storage.

The objective of this study was to examine how Chinese consumers perceive and evaluate the safety of food purchased online and delivered directly to their doorstep. Additionally, the study aimed to analyze frequency differences in indicator usage across consumer demographic groups. A national survey was conducted, resulting in the collection of 1040 valid questionnaires. Specifically, this study addresses two key research questions: (1) What indicators do Chinese consumers use to evaluate the safety of online food delivery services (OFDS)? (2) Are there variations in indicator usage among different consumer groups? The data were processed using Statistical Package for the Social Sciences (SPSS) 27.0 and MS Excel 2016. Nonparametric tests and an analytic hierarchy process (AHP) were used to analyze the indicators. The results revealed that “sensory perception” and food package were the commonly employed indicators. However, with the existence of more reliable food safety indicators, consumers rarely utilize them. Moreover, significant variations exist in the use of indicators among consumer groups of different sex, online ordering frequencies, and cohabitation with the elderly. In general, individuals who frequently use food delivery services and reside with older adults are considered “finicky consumers” compared to their counterparts. These findings imply the need for education to foster rationality and discernment among consumers. Furthermore, OFDS providers can leverage these findings to develop tailored strategies that address customer needs and enhance their food safety reputation.