Journal of Food Quality最新文献

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.

This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues. Supports tested included banana leaves (support used as a reference), palm leaves, cocoa pods, jute bags, polypropylene tarpaulins and polypropylene bags. Key parameters monitored during fermentation included temperature, pH, microbial dynamics and concentrations of reducing sugars and organic acids. The beans underwent physicochemical characterisation and market value evaluation after fermentation and drying. The results revealed that fermentation in cocoa pods and polypropylene bags was suboptimal. Cocoa pods exhibited low fermentation temperatures, delayed microbial activity, high pH and increased mould proliferation, leading to poor marketability with low cut-test scores. Polypropylene bags retained higher humidity levels, posing a risk for mould contamination, although they showed higher phenolic compound content. By contrast, beans fermented on jute bags, palm leaves and reusable polypropylene tarpaulins displayed fermentation profiles and final product characteristics similar to banana leaves, making them viable alternatives for local producers. Further analysis of the aromatic characteristics of beans fermented on these supports is needed to provide a holistic evaluation. This study offers valuable insights into identifying sustainable alternatives for cocoa fermentation and serves as a reference for resource optimisation in other food production systems.

Cookies, despite their popularity among both children and adults and being regarded as one of the most functional baked products, often have lower nutritional value due to their primary ingredient, wheat. Therefore, this research aimed to improve the nutritional value of wheat-based cookies using Moringa (Moringa stenopetala) leaf powder (MLP) and defatted soybean flour (DSF) and optimize the blending ratio, baking time, and temperature. From preliminary tests, the blending ratios were ranged from 65% to 85%, 1% to 20%, and 5% to 15% for wheat, DSF, and MLP, respectively, whereas the baking temperature and time were ranged from 180°C to 200°C and 7–11 min, respectively. The result showed that there were significant differences (p < 0.05) among the formulated samples in nutritional and functional characteristics at different blending ratios, baking temperatures, and baking times. It was also found that the optimum parameters to develop functional cookies in terms of the optimum overall acceptability, protein content, and TPC were when the blending ratio of 75% wheat, 15% DSF, and 10% MLP, with baking temperature at 180°C for 8.75 min. The cookies developed using these optimum parameters had a protein content and TPC of 15.54% and 2.64 mg GAE/g, respectively, with the overall acceptability score of 6.49 (on a seven-point hedonic scale). In addition, the optimized cookies had 16.76%, 3.82%, 9.10%, 1.96%, 57.12%, and 424.23 kcal/100 g of crude fat, fiber, moisture, ash, carbohydrate, and calories, respectively. In addition, the antioxidant activities of the optimized cookies with the percentage of inhibition were 39.81% for DPPH and 35% for FRAP. These cookie samples also had the values of 6.40 N for hardness, 0.29 for water activity, and 5.14% for spread ratio. The findings of this study showed that the blending ratio of the three ingredients had a significant impact on the sensorial acceptability of the developed cookies, as well as protein content and TPC were highly influenced by DSF and MLP ratios. Therefore, developing nutrition-enriched wheat-based cookies by blending with defatted soybean and M. stenopetala leaf powder using the aforementioned optimum parameters will improve the nutritional content of the cookies product with the preferred overall sensorial acceptability.

The study investigated the technofunctional properties of Urtica dioica L. leaf flour and its effect on the pasting, physical and sensory characteristics of gluten-free rice waffles. Compared with commonly used gluten-free rice and corn flour, Urtica dioica L. leaf flour had the lowest swelling capacity (2.71 mL), oil absorption capacity (89.55%) and water activity (0.31), and the highest nitrogen solubility index (20.85%), foaming capacity (13.91%) and stability (93.66%). Its Carr’s index, Hausner’s ratio and angle of repose were 20.05%, 1.24° and 32.76°, respectively, which indicated a fair flowability. In addition, the incorporation of nettle leaf flour did not affect (p > 0.05) the fat and starch contents of waffles, but significantly (p < 0.05) increase the ash, protein, fibre, total phenolic, antioxidant and total flavonoid contents. The peak and trough velocity significantly decreased about 876 times and 1022 times in the 20% nettle-incorporated waffle mix, respectively. Although this decrease indicated a lesser ability for nettle-incorporated waffle mixes to absorb water, the breakdown viscosity (ranging from 644.71 cP to 352.0 cP) showed that the formed paste, and subsequently the cooked waffles, could resist disintegration and became stable against increasing cooking temperature and shear forces. Furthermore, the sensory test indicated no significant (p > 0.05) difference in the sweetness and overall liking of all formulated waffle samples; however, attributes such as appearance, aroma, flavour, bitterness, mouthfeel and aftertaste slightly varied when compared with the control (100% rice waffles). The findings revealed promising characteristics of Urtica dioica L. leaf flour as a low-cost natural functional food ingredient, particularly in gluten-free bakery products. The study offers novel insights into gluten-free food formulations and contribute to the development of technofunctional nettle leaf flour for the food industry.

Research in nutrigenomics highlights the ability of nutrients to modulate oxidative stress and reduce free radical production, playing a key role in chronic disease prevention and management, particularly cancer. Nutraceuticals, especially polyherbal blends, offer enhanced bioactivity due to synergistic interactions among phytochemical constituents. This study aimed to evaluate the phytochemical composition, antioxidant activities, and nutritional value of two polyherbal nutraceutical formulations, BobyGuard A (BGA) and BobyGuard B (BGB). Formulations were prepared using Curcuma longa, Piper nigrum, Dioscorea bulbifera, Spirulina platensis, Adansonia digitata, and Brassica oleracea. Standardization included assessments of phytochemical profiles, organoleptic, and physicochemical characteristics. Proximate composition, vitamin C, and mineral contents were measured, and LC–MS/MS was employed for the tentative identification of bioactive compounds. Antioxidant capacity was assessed using DPPH, OH, FRAP, and TAC assays. Both formulations shared similar qualitative phytochemical profiles, with phenols and flavonoids consistently detected. Quantitatively, BGA showed significantly higher (p < 0.05) levels of vitamin C, manganese, copper, sulfur, tannins, water and alcohol extractives, and total antioxidant capacity. Conversely, BGB exhibited higher protein, crude fiber, potassium, total phenols (6580.36 ± 238.10 mg GAE/100 g DM), flavonoids (1107.27 ± 9.74 mg QuE/100 g DM), carotenoids (403.52 ± 5.35 mg/100 g DM), and stronger antioxidant activities (OH: 86.03 ± 0.71%; DPPH: 91.09 ± 0.45%). LC–MS/MS identified 50 compounds in BGA and 53 in BGB, including curcumin, piperine, catechin, and pheophytin b. BGB’s superior antioxidant activity and richer phytochemical profile suggest stronger potential to mitigate oxidative stress and related cellular damage. In contrast, BGA’s elevated mineral content, particularly copper and manganese, may enhance enzymatic functions involved in metabolic and redox homeostasis. These findings highlight the distinct yet complementary therapeutic roles of both formulations, supporting their use in chronic disease prevention and management strategies.

Vitamin A deficiency (VAD) is a critical public health issue in Malawi. Orange maize, which is rich in provitamin A carotenoids, offers a promising solution to combat VAD. However, carotenoid degradation during storage is a challenge. This study investigated the effects of two storage methods (Purdue Improved Crop Storage (PICS) bags and normal woven bags (NWBs)) in three Malawian orange maize varieties (Mthikinya, MH43A and MH44A) on retention of total carotenoid content (TCC). Measurements were conducted at monthly intervals over a period of 6 months. Results show that Mthikinya, although initially having the highest TCC (56.05 ± 0.22 mg/kg), over MH43A (44.30 ± 1.55 mg/kg) and MH44A (41.65 ± 0.93 mg/kg) experienced the most rapid degradation (p ≤ 0.05). The greater degradation of TCC in Mthikinya was linked to biochemical variations and structural characteristics. PICS bags were slightly better than NWBs in preserving TCC over the 6 months period. The results showed that over a six-month period, PICS bags retained 3.33%, 1.34% and 2.21% higher than NWBs for Mthikinya, MH43A and MH44A, respectively. This is attributable to the conditions inside PICS bags, which bars entry of oxygen responsible for degradative reactions for TCC. In this study, the retention of carotenoids observed in PICS bags was significantly different from the NWBs (p < 0.05). Furthermore, the findings of the study emphasise the need for integrated approaches that consider both genetic and environmental factors to optimize carotenoid retention in orange maize and combat VAD in Malawi.

Noodles made from wheat flour have worldwide popularity because of the ease of preparation and the sensory property. However, recent demands for nutritious and gluten-free foods necessitate the search for alternatives. This study explored alternative ingredients for producing gluten-free noodles using a combined mixture-process design for two components (cassava and Bambara groundnut flours) and process factors (whole egg and xanthan gum). Eight responses were modelled using relevant mixture-process equations based on which the composition of the noodles were optimized using the desirability function. Subsequently, the nutrient content, physicochemical and sensory properties of the optimal noodles were compared with two other formulations to assess the contribution from cassava and Bambara groundnut flours. From the results, the optimal noodles (S_A) comprising 70.43% cassava and 29.57% Bambara groundnut flours, 40% whole egg and 0.49% xanthan gum gave the highest desirability index (D_I) of 0.82. Comparison of S_A with noodles made from 85.06% cassava, 14.64% Bambara groundnut flours of D_I, 0.71 (S_B) and noodles made from 100% cassava and 0% Bambara groundnut flours of D_I, 0.72 (S_C), each with 40% whole egg and 0.49% xanthan gum as process variable revealed decreases in the nutrient (g/100 g) (protein, 10.50 ± 0.33; ash, 2.99 ± 0.06; fat, 2.62 ± 0.05), phytochemical (phenolic, 55.39 ± 4.32 mg GAE/g; flavonoids, 0.68 ± 0.03 mg QE/g; tannins, 0.37 ± 0.04 mg/g; antioxidant activity, 145.78 ± 8.42 mg GAE/g) contents and physical properties (browning index, 9.59 ± 0.44; hardness, 68.00 ± 8.19 N; chewiness, 29.32 ± 7.87 N and gumminess, 44.20 ± 5.45 N), whilst the consumer scores for sensory quality and overall acceptability increased when lower levels of Bambara groundnut were used in S_B and S_C. This shows that Bambara groundnut flour can improve the functionality and nutrient quality, but increasing the content in gluten-free noodles can decrease consumer acceptability.

High hydrostatic pressure (HHP) technology is a nonthermal processing technique that allows for the effective sterilization of food at normal temperatures while preserving the original quality of the food. In this study, we investigated the effects of HHP and thermal treatment on the sterilization and quality of honey. We employed electronic nose, electronic tongue, and gas phase mass spectrometry to analyze the impact of HHP and thermal treatment on the flavor and quality of honey. The results indicate that HHP can effectively eliminate most microorganisms in honey. After HHP treatment, amylase activity in honey increased, conductivity rose, the original color of honey was well preserved, and honey viscosity increased. These changes significantly improved the overall quality of the honey. When combined with GC-MS, 84 and 63 volatile components were identified for Robinia pseudoacacia (acacia) honey and Ziziphus jujuba (jujube) honey, respectively. Notably, the number of alkenes in HHP-treated acacia honey increased from 2 to 12 compared to the pretreatment levels, indicating that HHP treatment enhanced the honey’s aroma. In conclusion, HHP, as a novel honey processing technique, excels in maintaining and enhancing the original quality of honey when compared to thermal treatment.

The study examined the effects of high protein and lipid diets and bromelain enzyme supplementation on weight, liver enzymes, hematological, and lipid profiles of mice. A total of 25 male mice BALB/C with 7 weeks of age were used in the experiment. The treatment groups were as follows: (1) Control group (no addition in diet), (2) high lipid (HL, 4 g/mice), (3) high protein (HP, 4 g/mice), (4) HL + bromelain enzyme (HLB, 4 mg/mice), and (5) HP + bromelain enzyme (HPB, 4 mg/mice). Body weight gain rate of the control group was lower than the HL group, and the HLB group had a higher rate than the HPB group (p < 0.01). Liver enzyme levels were higher in the high-fat diet group, but bromelain mitigated this effect. Hematological results showed that the high-fat diet decreased platelet counts while increasing RBC, HGB, and WBC, whereas the protein diet improved platelet formation. Bromelain improved RBC and HGB levels in the high-fat diet, indicating a protective effect. Lipid analysis showed that the high-fat diet elevated harmful lipid levels, while the high-protein diet reduced some. Bromelain improved lipid profiles across both diets, suggesting cardiovascular benefits. The high-fat diet also raised creatinine and urea levels, indicative of kidney impairment, an effect exacerbated by a high-protein diet; however, bromelain supplementation reduced these levels, indicating kidney protection. The study found that high-fat diets increased oxidative stress markers, which were alleviated by bromelain. While PMN viability remained unchanged, phagocytosis rates increased with a high-protein diet and were further enhanced with bromelain in high-fat diets but not in high-protein diets. Moreover, bromelain significantly increased lipase gene expression in the high-fat diet, indicating enhanced fat metabolism, though it lowered lipase expression when combined with protein. Histological analyses illustrated severe liver and kidney damage in the high-fat diet group, marked by liver congestion and fatty degeneration, alongside renal damage, including atrophy and hemorrhage.