Journal of Food Quality最新文献

As a significant research component in nutritional assessment, vision-based food calorie estimation has been studied and applied due to its higher accuracy and efficiency. In this paper, a lightweight network for food calorie estimation is designed, called MeLL-cal. Firstly, a feature extraction module is proposed based on meta-learning ideas to generate informative representations, such as color, texture, and edge features, for unseen foods. Secondly, within the feature extraction module, a large convolutional kernel is proposed to provide a larger receptive field, which aims to capture more shape and semantic information and minimize information loss. Then, to achieve efficient calorie estimation with lower computational complexity, the calorie estimation module employs query-based inference to achieve optimal feature expression. Additionally, an adaptive fine-tuning module is also designed to refine estimation accuracy according to different datasets. The extensive experiments demonstrate the superiority of the MeLL-cal in terms of a PMAE of 18.7% and 31.1%, respectively, with only 2.313K parameters and 1.036 ms inference time on the Menu match dataset and the Calo world dataset.

The present study aimed to investigate the effect of psyllium husk powder, as a dietary fiber and carbohydrate substitute, on the physicochemical, colorimetric, structural quality, and consumer preference of sausages during storage. The potato starch was replaced by psyllium husk powder in 20%–40%–60%–80%–100% to improve the technological and sensory properties of the new product. Physicochemical analyses revealed that fiber substitution did not affect protein or fat values but reduced carbohydrate and moisture values. Carbohydrate decrease in psyllium husk samples varied between 39.29% and 71.42% and was detected the most in T5 sample. Moisture reduction varied between 2.46% and 6.01% and decreased as the addition rate increased. Cooking loss and total expressible fluid (TEF) during storage increased with the addition of psyllium husk (especially T2). Cooking loss increased the most in the control sample (4.8%) at the end of storage, while the least loss was in the T3 (3.4%) and T1 (3.5%) samples. Furthermore, during storage, there was a slight decrease in brightness in parallel with the psyllium husk replacement rate, but yellowing indexes increased. Instrumental textural analyses showed that 20%–40% of substituted samples (T1, T2) had similar properties to the control. Changes generally occurred in springiness, stickiness, and chewiness properties when substituting up to 60% psyllium husk. In psyllium husk–substituted samples, adhesiveness, resilience, and hardness decreased during storage, while chewiness increased. Consumer acceptance tests showed that panelists preferred sausages produced from white meat more than others, and sensory acceptability was rated above general liking on a hedonic scale of 6–8. When the technological and sensory properties of the products were evaluated together, it was determined that the acceptability of the 40% substituted (T2) sausage sample showed similar characteristics to the control sample, while the 100% substituted (T5) sample had low acceptance. Overall, the findings indicate that psyllium husk substitution has provided functional properties such as low carbohydrate and fibrousness to chicken sausages without affecting the sensory and textural properties. Psyllium husk powder–contained sausage has the potential to be an alternative meat product for individuals who need particular nutritional purposes.

Collagen peptide was identified as a prebiotic that can provide nitrogen and carbon sources for probiotics to achieve antiobesity, anti-inflammatory, antioxidant, and immunoregulatory effects by improving the gut microbiota. Also, obesity is a high-risk factor for psychological and cognitive diseases. This study used a commercialized collagen peptide probiotic (CPP) containing 12 strains of proprietary probiotics with collagen peptides from fish skin to evaluate weight control, fat formation, blood sugar control, and anxiety behavior effects in mice fed a high-fat diet (HFD) or high-carbohydrate diet (HCD) and compared the effects by the clinical weight loss drug orlistat (ORL). The results showed that CPP was more effective than ORL in slowing the weight gain in HCD- or HFD-fed male mice. However, the effects of CPP and ORL in female mice were slightly different. Regardless of gender, CPP significantly reduced fat formation and improved glucose tolerance caused by HCD or HFD. Blood biochemical analysis also revealed that CPP could restore HCD- and HFD-induced liver and kidney dysfunction in male but not in female mice. The total cholesterol, triglycerides, and leptin concentrations in the blood decreased with CPP compared to the ORL intervention. In addition, CPP alleviated HCD- and HFD-induced anxiety in mice and improved their gut microbiota. This study confirmed that this CPP product has more antiobesity effects and can ameliorate other related damage caused by HCD and HFD than the clinical weight loss drug ORL. Thus, CPP has a strong potential to be widely used for human health promotion and disease prevention.

The objective of this study was to determine the nutrient composition of Quasipaa spinosa eggs and evaluate their nutritional value. The findings from this study can be utilized to propose recommendations for further development of Q. spinosa. The fatty acids, amino acids, mineral elements, crude fat, crude protein, and other nutrients in Q. spinosa eggs were analyzed using the Chinese national standard methods. The composition of Q. spinosa eggs included moisture (77.97 ± 3.99%), crude protein (16.90 ± 2.24%), crude fat (2.33 ± 0.17%), and ash (0.84 ± 0.05%). The analysis identified 23 distinct fatty acids, with polyunsaturated fatty acids comprising 68.22% of the total fatty acid content, including linoleic acid (C18:2n6c, LA), α-linolenic acid (C18:3n3, ALA), eicosapentaenoic acid (C20:5n3, EPA), and docosahexaenoic acid (C22:6n3, DHA). Eighteen amino acids were detected in the eggs, with the total amino acid content (on a dry weight basis) being 64.45 ± 2.49%, of which essential amino acids constituted 24.27 ± 0.80%. The amino acid score analysis showed that lysine had the highest score. Among the eight commonly observed mineral elements, phosphorus and calcium had the highest levels. The abundance of unsaturated fatty acids, essential amino acids, phosphorus, and calcium in Q. spinosa eggs highlights their significant nutritional value, suggesting promising prospects for consumption and further development.

This study investigated bioactive materials and soluble sugar contents in banana fruit collected from local farmers. Banana fruit samples were collected from three potential plantation districts. Among ripening method, only the dried banana leaf wrapping technique resulted in the required ripening. Thus, analysis of parameters was conducted. Therefore, the dried banana fruit pulp was analyzed for phenols, flavonoids, antioxidants, free radical scavenging (FRS) activities, and soluble sugars. The obtained result showed the presence of significant differences between the analyzed banana fruit varieties and growing districts. Overall, the phenolic contents among the banana fruit pulp ranged from 36.28 to 45.34 GAE mg/100 g of banana fruit pulp, while the flavonoids ranged from 3.35 to 7.95 QE mg/100 g. Similarly, the antioxidant activity ranged from 12.09 to 19.56 AAE mg/100 g, while the free radical activity (DPPH) was 62.10%–94.80%. Also, the IC₅₀ value ranged from 0.04 to 0.07. The analyzed soluble sugar contents ranged from 6.10 to 11.0 g/100 g. Giant cavendish varieties have highest total phenolic content (TPC), while Dwarf Cavendish verities have highest antioxidant activity. Banana variety affect TPC, FRS, and sucrose content, while place where banana grown affect only total flavonoid content (TFC) and FRS. TACs and sugar are strongly linked. However, TFC shows moderate negative correlations with both TACs and sugar, suggesting higher TFCs mean lower TACs and sugar. TFCs show borderline differences across districts, with Debub Bench appearing to have lower TFCs, but a nonsignificant trend for higher TACs and sugar. Obtained results agree with other previously reported values. Thus, the analyzed banana fruits have appreciable amount of bioactive compound and soluble sugars.

This study evaluated microbiological risks along the Nile tilapia (Oreochromis niloticus) fish value chain in Kakamega County, Kenya, by assessing microbial loads, pathogen prevalence, and antimicrobial resistance to determine food safety and hygiene standards. Significant variations in microbial counts were observed along the chain, with the highest total plate count (TPC) (8.73 ± 2.06 log₁₀ CFU/g) and total coliform count (TCC) (7.91 ± 1.97 log₁₀ CFU/g) recorded at the wholesale stage, suggesting that postharvest handling practices contribute to increased contamination. In contrast, processing methods such as drying and frying reduced these counts significantly, with values of 4.12 ± 0.97 and 4.39 ± 1.05 log₁₀ CFU/g, respectively. All water samples and contact surface swabs tested positive for coliforms, with levels ranging from 4.96 ± 1.29 to 6.77 ± 1.94 log₁₀ CFU/100 mL for water samples and 4.63 ± 3.32 to 3.69 ± 1.93 log₁₀ CFU/cm² for contact surfaces, thereby exceeding the World Health Organization (WHO) guidelines and indicating poor water quality and inadequate sanitation management. Among the pathogens, Staphylococcus aureus was most prevalent in fish (94.4%) and water (71.2%), followed by Pseudomonas spp. (65.6% and 45.6%) and Escherichia coli (64.8% and 60%). High contamination at farm level, evidenced by a 93% prevalence of S. aureus in fish, suggests that unhygienic harvesting practices are a primary source of contamination. Moreover, antimicrobial susceptibility testing revealed high resistance to ampicillin (75%) and erythromycin (58%), with multidrug resistance among key isolates. Overall, these findings underscore the urgent need for enhanced hygiene practices, improved water quality management, stricter antimicrobial policies to safeguard public health, and ensure the safety of tilapia fish products.

The production and storage of food crops in various households are affected by aflatoxin contamination, which comprises toxic and carcinogenic chemicals to both humans and animals. Aflatoxins, produced by Aspergillus flavus and Aspergillus parasiticus, impact several agricultural crops, notably maize, groundnuts, and spices. This study investigated the inhibitory potential of plant-based essential oils (EOs) (clove, cardamom, and garlic) in controlling mold growth and aflatoxin contamination in groundnuts by examining their impact on A. flavus growth. The EOs were extracted through hydrodistillation, and their chemical compositions were analyzed using gas chromatography–mass spectrometry (GC–MS), revealing dominant compounds such as eugenol (39.88%) in clove, alpha-terpineol acetate (36.50%) in cardamom, and trisulfide di-2 propenyl (51.72%) in garlic. The antifungal activities of these oils were evaluated using the agar diffusion method against A. flavus, showing that clove and cardamom oils could perfectly inhibit mycelial growth at concentrations ≥ 250 ppm. Clove oil demonstrated a 92% growth inhibition rate, and cardamom oil showed an 88% reduction, underscoring their potential as natural, safe alternatives for controlling aflatoxin contamination in stored groundnuts, thereby contributing to enhanced food security and health effects associated with aflatoxins.

Eggs, a staple and vital food in daily life, present a significant challenge regarding preservation. To extend the shelf life of eggs, this study developed a chitosan-based composite coating for egg preservation and antibacterial activity. The hydrophobicity and preservation effects of this chitosan composite film were investigated. The experimental results demonstrated that the chitosan composite film exhibited excellent hydrophobic properties. In tests evaluating the preservation performance, eggs coated with the chitosan composite film showed superior results across several parameters. Specifically, the weight loss rate of eggs coated with the chitosan film increased the least over time. Weight loss at 49 days was 26.70% lower in the coated group (7.99%) compared to the uncoated group (10.90%), indicating that the composite effectively sealed the micropores of the eggshell, preventing moisture loss. Moreover, Haugh unit values were higher overall in the coated group than in the uncoated group and were significantly higher on days 14 and 49 than in the uncoated group. The yolk index of the coated eggs exhibited a smaller decline trend and was significantly higher than the control group at specific intervals. The yolk index at Day 49 was significantly higher in the coated group (0.22) than in the uncoated group (liquefaction). Additionally, the pH of egg whites in the coated eggs showed minimal increases over time. Total bacterial count tests revealed that the composite film developed in this study provided antibacterial effects on both the eggshell surface and internal content. Antioxidant assessments of the egg yolk indicated that the composite coating significantly enhanced total antioxidant capacity, superoxide dismutase activity, and slowed down total malondialdehyde production, thereby inhibiting lipid oxidation in the yolk. This study offers a promising approach for improving egg preservation and provides valuable insights for broader applications in food preservation technologies.

Improper environmental or storage conditions can lead to fungal development in some hazelnuts. This type of fungus causes a slight discoloration on the hazelnut shell. To increase the marketability of the product, it is essential to separate these defective samples from sound ones. Due to the high color similarity between defective and sound samples, manual separation is prone to significant errors, necessitating an automated process. Furthermore, given the strong feature identification and extraction capabilities of convolutional neural networks (CNNs), this model was employed for the classification task. This study investigated the effect of some important factors such as input image size, flattening methods (global average pooling (GAP) and fully connected layer (FCL)), as well as the number of hidden layers and dropout on the model performance. In examining the effect of input image size on the models’ performance, the highest classification accuracy was obtained with a moderate image size of 128 × 128. Comparing the FCL and GAP methods indicated that the GAP method not only increased training speed but also minimized overfitting, resulting in overall better performance than FCL. The results of the models revealed that the proposed CNN model with four convolutional layers, employing the GAP method, a dropout rate of 0.5, and no hidden layers achieved the highest performance. The results demonstrate that the proposed CNN model effectively classified hazelnuts based on subtle color variations on their shells. It achieved a 0.8% improvement in detection accuracy compared to the manual classification method.

Malnutrition is a threat to the society as a whole. The incorporation of under-valorized local resources into children’s diet could be a solution to combat micronutrient deficiencies. The aim of this study was to evaluate the micronutrient composition of complementary flours formulated with the under-valorized local resources. Cricket, tiger nuts, carrots, melon fruit, sweet potato tubers, and baobab fruit pulp were collected in the Far North Region of Cameroon. These biological materials underwent preliminary processing. Complementary flours were formulated with varying amounts of crickets and tiger nuts’ flours added to the constant amount of baobab fruit pulp and sweet potato or carrot tuber or melon fruit pulp flours to obtain 100 g of flour per formula. The total carotenoids, vitamin A, vitamin C, mineral contents, and antinutritional factors of the ingredients and complementary flours were determined using standard methods. The total carotenoids, vitamin A, vitamin C, and mineral contents of the ingredient and formulated flours varied significantly (p < 0.05). In general, complementary flours with 20% of cricket (C₂₀T₄₀B₁₀M₃₀, C₂₀T₄₀B₁₀P₃₀, and C₂₀T₄₀B₁₀Cr₃₀) were rich in micronutrients. The flour with 20% of cricket, 40% of tiger nuts, 10% of baobab fruit pulp, and 30% of carrot (C₂₀T₄₀B₁₀Cr₃₀) presented the highest calcium, magnesium, potassium, phosphorus, zinc, copper, manganese, vitamin A, and vitamin C contents, whose values were 186.43, 158.98, 2275.4, 385.86, 380.04, 6.50, 1.64, 5.06, 6.012, and 93.007 mg/100 g, respectively. Complementary flour with 30% of melon (C₂₀T₄₀B₁₀M₃₀) presented the highest iron (40.65 mg/100 g) and sodium (476.89 mg/100 g) contents. On the other hand, C₂₀T₄₀B₁₀Cr₃₀ flour had the lowest phytate (92.07 mg/100 g) and oxalate (42.47 mg/100 g) contents. In addition, this flour presented the highest iron and zinc bioavailability. These complementary flours especially C₂₀T₄₀B₁₀Cr₃₀ can be used to reduce micronutrient deficiencies in children.