Journal of Food Quality最新文献

Diabetes mellitus is a chronic metabolic disorder characterized by sustained hyperglycemia, tightly interlinked with a range of severe secondary complications. Diabetic retinopathy, nephropathy, and cardiomyopathy substantially contribute to the overall morbidity and mortality associated with diabetes. In light of these critical issues, it becomes imperative to unravel the intricate molecular pathways underpinning the emergence of these secondary complications. This review endeavors to furnish an all-encompassing synopsis of ongoing research about the role of VCAM-1 in diabetic cardiomyopathy, nephropathy, and retinopathy. It delves into the intricate molecular mechanisms that underlie VCAM-1’s involvement, with a particular emphasis on its interactions with integrins, chemokines, and cytokines. Comprehensive literature searches were conducted across several databases, including Scopus, PubMed, and Google Scholar. To pinpoint pertinent information, specific search terms such as “Diabetes,” “diabetic retinopathy,” “diabetic nephropathy,” and “diabetic cardiomyopathy,” all-inclusive of VCAM-1 as a contributory factor, were employed. Epidemiological insights were gleaned from Google Scholar and the World Health Organization (WHO) website. The study topic was constructed by collating relevant data from original research publications, reviews, meta-analyses, and cross-referenced sources. Moreover, this review explores the therapeutic implications of targeting VCAM-1 in the management of diabetic complications. Recent advancement in the development of VCAM-1 inhibitors is critically evaluated. In summation, gaining a comprehensive understanding of VCAM-1’s role in diabetic complications offers a promising avenue to mitigate their adverse impact, ultimately enhancing clinical outcomes and elevating the quality of life for individuals living with diabetes.

This study investigated the synergistic effects of ultrasound (US) and citric acid (CA) on the microbial load and chemical quality of raw wheat sprouts, leveraging a nonthermal approach for food safety enhancement. Here, we aimed to optimize the application of combined US and CA treatments to reduce the microbial load as much as possible while preserving the desirable chemical attributes of wheat sprouts. A central composite design (CCD) within the framework of the response surface methodology (RSM) enabled the modeling and optimization of the process parameters. Twenty wheat sprout samples were treated according to an experimental design generated by design-expert software, using an ultrasonic probe immersed in each sample container. The treatments varied in ultrasonic power (25%, 50%, and 75%), exposure time (5, 7.5, and 10 min), and CA concentration (0%, 0.5%, and 1%). All samples, including a control, were subjected to microbial analysis (total microbial count, coliforms, molds, and yeasts) and chemical analysis. Each experiment was conducted in triplicate. The combined US–CA treatment significantly reduced microbial loads, achieving reductions of 4.92, 2.58, and 1.26 log CFU/g for coliforms, molds and yeasts, and total microbial count, respectively. The optimized treatment, which involved a low CA concentration of 0.5%, effectively improved the microbial quality of raw wheat sprouts, bringing them within acceptable safety limits. These findings indicated that the combined application of US and CA is a promising approach for disinfecting wheat sprouts and enhancing their food safety.

This study optimized roasting and grinding parameters for Ethiopian Arabica coffee (Coffea arabica L.) to enhance caffeine content and sensory attributes using Response Surface Methodology (RSM) with Box–Behnken design (BBD). Green coffee beans from Kercha Woreda, West Guji Zone, Oromiya, Ethiopia, were roasted at 200, 212.5, and 225°C for 7, 9.5, and 12 min, corresponding to light, medium, and dark roasts, respectively, then ground to 800, 450, and 100 μm (fines < 100 μm), and analyzed for caffeine via high-performance liquid chromatography (HPLC) and sensory attributes using Specialty Coffee Association (SCA) cupping protocols. Caffeine content ranged from 1.30 to 1.53 g/100 g, with finer grinds and lighter roasts yielding higher levels due to reduced thermal degradation and increased extraction efficiency. Sensory scores varied from 66% to 88%, with medium roasts (212.5°C, 9.5 min) and coarse grinds (800 μm) achieving the highest scores due to balanced aroma, sweetness, and uniformity. RSM-BBD identified optimal conditions of 11.8249 min at 213.347°C, with a size 793.972 μm grind, yielding 1.35 ± 0.01 g/100 g caffeine and 87 ± 0.02% cupping score, validated through triplicate trials. ANOVA confirmed significant effects of roasting time, temperature, and grind size on both responses (p < 0.05). These findings provide a framework for consistent coffee quality, offering insights for producers to tailor caffeine and sensory profiles for diverse brewing methods.

Colostrum microbiota is diverse and rich in beneficial bacteria with potential probiotic properties. The current study investigates the buffalo colostrum from Turkey, assessing its cultivable microbial diversity and conducting a metagenomic analysis. The metagenomic analysis of Day 2 colostrum shows a diverse bacterial composition, dominated by Bacteroidota (49.75%) and Firmicutes (44.934%), followed by Proteobacteria (5.11%) and Actinobacteriota (1.50%). Bifidobacterium spp., Lactobacillus acidophilus, and Lactococcus spp. were counted above 7.00 log CFU/mL in culturable microbiota. Thirty-six lactic acid bacteria (LAB) strains were selected, with 14 strains showing positive bile salt hydrolase (BSH) activity with glycocholic acid (GCA) and taurocholic acid (TCA) and resistance to bile salts and acidic conditions (survival in pH 2 medium and 0.3% (w/v) bile salt). These strains were identified with high scores (> 1.80 genus levels) by MALDI-TOF MS and exhibited cholesterol assimilation ranging from 49.21% to 68.22% and exopolysaccharide (EPS) production from 7.9 to 12.4 mg/L. L. acidophilus PB4, grouped as high cholesterol assimilation and EPS production capacity, was well-characterized for safety through whole-genome sequencing (WGS) analysis using the Illumina NovaSeq platform and assigned an average nucleotide identity (ANI) value of 99.1%. The findings from this study could advance research on the potential of probiotic microorganisms and probiotic food products derived from them in lowering cholesterol risk.

Phytohormones affect morphological traits and the accumulation of secondary metabolites in plants. In mungbean, the effect of phytohormones on physical traits has been studied, but the impact on biochemical traits remains unknown. To investigate biochemical changes in response to hormones (6-benzylaminopurine (6-BA), ethephon (ETH), and 2,4-dichlorophenoxy acetic acid (2,4-D)), the content of secondary metabolites was measured using ultra-performance liquid chromatography (UPLC) with various hormone concentrations. After treatment with the three hormones, the thickness of the hypocotyl increased compared with the control, while the lengths of the hypocotyl and root decreased. In the 6-BA and 2,4-D treatments, lateral roots were not detected. In terms of total phenolic compounds, the highest content was observed with the 10 mg/L hormone treatment, and the phenolic compound content decreased as the hormone treatment concentration increased. Total flavonoid content decreased as the treatment concentrations of 6-BA and ETH increased. The highest total flavonoid content was observed in the treatment with 10 mg/L of 2,4-D. The antioxidant activity decreased as hormone treatment concentrations increased. Seventeen compounds were quantified using the UPLC system. While phenolics are generally decreased with phytohormone treatment, the content of isoflavonoids significantly increased. Genistein increased in all phytohormone treatments. With ETH and 2,4-D treatments, the contents of glycitin and coumestrol elevated significantly. These findings suggest that phytohormone treatments, especially at optimal concentrations, can improve the morphological and nutritional quality of mungbean sprouts. Furthermore, isoflavonoid accumulation enhanced by cytokinin, ethylene, and auxin application may contribute to the functional value of mungbean sprouts and provide insights into the targeted use of phytohormones in mungbean sprout cultivation.

Alfalfa sprouts have gained attention due to their nutritional quality and health benefits in finding new nutrient resources to fortify staple food. The sourdough fermentation is a powerful method to exploit its potential in breadmaking. This study aims to assess the performance of wheat-alfalfa sprout composite flours in sourdough fermentation. The impact of Lactiplantibacillus plantarum ATCC 8014 and Saccharomyces cerevisiae in single culture or coculture and alfalfa sprouts addition level on the quality characteristics (biochemical, nutritional, and rheological) of sourdough was tested. Alfalfa sprout flour revealed a high content of protein (38.6%), dietary fibers (33.4%), minerals, and carbohydrates that could contribute to the initiation of sourdough fermentation. At the same time, fatty acids, total polyphenols, and antioxidant activity improve the functional attributes of the product. For sourdough performance, the results show good microbial cell growth (average value of 9 log cfu/g after 24 h) for both tested microorganisms, especially as single cultures, without the negative influence of alfalfa sprout flour on cell viability. Good lactic acid yields (maximum of 5.86 mg/g) and ethanol (maximum of 6.63 mg/g) were produced, indicating good metabolic performance for both inoculants. The upward trend of total free amino acids, ranging from 1.62 to 3.5 mg/mL, was due to the addition of alfalfa sprout flour and the proteolytic activity of the strains. Elevated concentrations of potassium, magnesium, and calcium were identified in all samples, but potassium was slightly higher in yeast fermentation, while magnesium and calcium were in the lactic fermentation. Increasing total polyphenol contents (maximum of 185 mg GAE/100 g) and radical scavenging activity (maximum of 27.36%) were recorded with both alfalfa sprout addition and microbial metabolism. No negative influence of alfalfa sprout flour on sourdough viscoelastic behavior was found. The good quality of wheat-alfalfa sprout sourdough could contribute to the improvement of the final product quality.

This study evaluates the chemical profile and biological properties of leaf and seed extracts from the argan tree, Argania spinosa. The mineral content in the leaf powder was examined using inductively coupled plasma mass spectrometry (ICP–MS), the phenolic content in the methanol extract (ME) was analyzed with high-performance liquid chromatography coupled with diode-array detection (HPLC–DAD), and the fatty acid composition in the petroleum ether extract (PEE) was determined through gas chromatography–mass spectrometry (GC–MS). The biological activities of both extracts were evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and cupric reducing antioxidant capacity (CUPRAC) methods. This included testing the inhibition of the enzymes acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, and α-glucosidase. The results showed that the extracts from the argan leaves and seeds were abundant in trace elements, mainly iron and zinc. Potassium was the most abundant element, followed by phosphorus and calcium among the major elements. HPLC–DAD analysis identified several phenolic compounds, primarily rutin, catechin, and pyrocatechol. GC–MS analysis detected 19 fatty acids in the leaf extracts, with oleic acid and linoleic acid being the most common, while in the seed extracts, oleic acid, linoleic acid, and palmitic acid were predominant. The methanol leaf extracts showed stronger antioxidant effects with significantly lower IC₅₀ values in DPPH tests (74.9 ± 3.81 μg/mL) compared to the seeds. In addition, these extracts displayed significant anticholinesterase activity (15.96 ± 0.40 μg/m) and α-glucosidase inhibition (48.98 ± 5.58 μg/mL). This research offers new insights into the key phenolic compounds and biological properties linked to the argan tree.

Essential oils (EOs) are volatile, naturally occurring complex compounds extracted from aromatic plants. EOs are secondary metabolites of aromatic herbs or plants that contain strong odors. They are typically extracted through methods like hydrodistillation and steam distillation, as well as modern techniques such as supercritical fluid extraction (SFE) and ultrasound-assisted extraction (UAE), which enhance efficiency and ensure high product quality. Since medieval times, EOs have been extensively employed for their biological activities. Today, they are prevalent in pharmaceutical, sanitary, cosmetic, agricultural, and food industries. Their Generally Recognized as Safe (GRAS) status has sparked significant interest in their use for food preservation, aligning with consumer trends favoring eco-friendly alternatives over synthetic chemical preservatives. EOs offer a range of food applications, including food preservation, flavor enhancement, and active packaging. EOs play a crucial role not only in extending the shelf life of perishable foods but also in enhancing sensory attributes and controlling microbial spoilage. Despite their growing popularity, the application of EOs is sometimes limited due to potential adverse effects. However, they continue to be powerful agents for maintaining food safety, prolonging shelf life, and meeting consumer demands. Integrating EOs into active packaging materials extends shelf life and enhances safety, while nanoencapsulation techniques help mitigate issues related to their strong odor and volatility. Navigating the regulatory landscape surrounding EOs in food products requires strict adherence to safety guidelines to ensure consumer well-being. This review delves into the intricate world of essential oils, exploring their origins in aromatic and medicinal plants, various extraction techniques, diverse biological roles, applications in the food industry, and associated regulatory concerns.

Faba bean is a significant crop, valued by consumers for its tender quality, sweet waxy taste, and distinctive flavor. However, the current morphological identification and comprehensive evaluation of faba beans primarily revolve around the characteristics of dry mature seeds. In this study, we selected 121 vegetable faba bean germplasms as our experimental material and precisely measured 25 agricultural and quality-related indicators. Our results revealed that the coefficient of variation for the 25 indicators ranged from 4.34% to 40.48%, with fresh pod weight being the most significant indicator displaying the highest coefficient of variation, suggesting potential for breeding to increase yield. The diversity index spanned from 1.64 to 2.11, indicating the presence of a rich diversity and good dispersion within the germplasms. Correlation analysis among the 25 indicators highlighted strong associations among phenotypic traits. Notably, fresh pod weight exhibited a significant positive correlation with fresh pod length and fresh pod width, while fresh 100-grain weight was significantly positively correlated with fresh grain length and fresh grain width. Conversely, fresh grain hardness displayed a significant negative correlation with fresh pod and grain morphological traits. The correlations among traits can guide the selection of germplasms with desired combinations of traits to develop new varieties with improved quality. Principal component analysis grouped the 25 indicators into six principal components, cumulatively accounting for 86.769% of the total variance. Methodologically, our study introduces innovations including the use of image recognition and deep learning for accurate trait determination, reducing human error. The results provide a foundational and theoretical framework for the comprehensive evaluation and selection of vegetable faba bean germplasms for assessing food quality and consumer preferences.