Rui-chang Zhang, Rui Liu, Yongde Chen, Tao Wu, Wenjie Sui, Min Zhang
This study was to investigate the physicochemical and biological activities of sea cucumber polysaccharides extracted from waste residue of peptide production (SCRP). The monosaccharide composition of SCRP was 20.03% mannose, 19.56% glucose, 18.63% galactose, 25.94% arabinose and 15.82% fucose with the Mw and Mn of SCRP of 57.5 and 51.3 kDa. The intrinsic viscosity of SCRP was 8.9 mL/mg with a liquid-like rheological behaviour. Two main endothermic peak temperatures of the SCRP sample were 85.03 and 231.80°C. SCRP rendered the early apoptosis of cells, as well as induced the loss of mitochondrial transmembrane potential and increase the reactive oxygen species (ROS) level with a concentration-dependence manner. The results implied that a by-product SCRP could be extracted from the waste residue during peptide production, and exhibited inhibitory effects against MDA-MB-231 cells.
{"title":"Physicochemical and biological activities of polysaccharides from the waste residue of sea cucumber peptide production","authors":"Rui-chang Zhang, Rui Liu, Yongde Chen, Tao Wu, Wenjie Sui, Min Zhang","doi":"10.15586/qas.v12i4.733","DOIUrl":"https://doi.org/10.15586/qas.v12i4.733","url":null,"abstract":"This study was to investigate the physicochemical and biological activities of sea cucumber polysaccharides extracted from waste residue of peptide production (SCRP). The monosaccharide composition of SCRP was 20.03% mannose, 19.56% glucose, 18.63% galactose, 25.94% arabinose and 15.82% fucose with the Mw and Mn of SCRP of 57.5 and 51.3 kDa. The intrinsic viscosity of SCRP was 8.9 mL/mg with a liquid-like rheological behaviour. Two main endothermic peak temperatures of the SCRP sample were 85.03 and 231.80°C. SCRP rendered the early apoptosis of cells, as well as induced the loss of mitochondrial transmembrane potential and increase the reactive oxygen species (ROS) level with a concentration-dependence manner. The results implied that a by-product SCRP could be extracted from the waste residue during peptide production, and exhibited inhibitory effects against MDA-MB-231 cells.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45945540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Mokhtarian, H. Tavakolipour, Foroud Bagheri, C. A. Oliveira, C. Corassin, A. Khaneghah
This study aimed to summarize the occurrence of aflatoxin B1 (AFB1) in the various cultivars of the Persian pistachio nut and the decontamination techniques, with the aid of a systematic review and meta-analysis. In this regard, all published studies up to November 2019 among international and national databases were screened, resulting in 23 articles. According to the findings, the main aflatoxin identified in the pistachio nut was AFB1, with AFB1 concentrations in ~28% of the studies being ≤ 5 μg/kg, in ~35% of the studies being ≤ 10 μg/kg, and in ~37% of the studies being ≥ 10 μg/kg. Generally, in most studies (~72%), AFB1 content in pistachio cultivars was higher than the acceptable level proposed by the Iranian National Standard. Although several physical and chemical techniques for AFB1 reduction have been introduced, most of them are not safe and/or suitable for human consumption.
{"title":"Aflatoxin B1 in the Iranian pistachio nut and decontamination methods: A systematic review","authors":"M. Mokhtarian, H. Tavakolipour, Foroud Bagheri, C. A. Oliveira, C. Corassin, A. Khaneghah","doi":"10.15586/qas.v12i4.784","DOIUrl":"https://doi.org/10.15586/qas.v12i4.784","url":null,"abstract":"This study aimed to summarize the occurrence of aflatoxin B1 (AFB1) in the various cultivars of the Persian pistachio nut and the decontamination techniques, with the aid of a systematic review and meta-analysis. In this regard, all published studies up to November 2019 among international and national databases were screened, resulting in 23 articles. According to the findings, the main aflatoxin identified in the pistachio nut was AFB1, with AFB1 concentrations in ~28% of the studies being ≤ 5 μg/kg, in ~35% of the studies being ≤ 10 μg/kg, and in ~37% of the studies being ≥ 10 μg/kg. Generally, in most studies (~72%), AFB1 content in pistachio cultivars was higher than the acceptable level proposed by the Iranian National Standard. Although several physical and chemical techniques for AFB1 reduction have been introduced, most of them are not safe and/or suitable for human consumption.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43915119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Heshmati, Freshteh Mehri, Javad Karami-Momtaz, A. Khaneghah
The concentration of potentially toxic elements (PTEs), including lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), and copper (Cu), among 160 samples of black and green tea—both bagged and loose-leaf—in Iran was determined using a graphite furnace atomic absorption spectrophotometer (GF-AAS). Besides, the transfer rate of PTEs from made tea into tea infusion was investigated, and the related health risk for consumers was assessed. According to the results, the content of the PTEs is dependent on the type of tea (black or green), the place of cultivation (Iran or India), and the supplied form (both bagged and loose-leaf ). The concentration of Pb, Cd, and As in green tea was significantly lower than black tea (P-value < 0.05). On the other hand, the contents of Zn and Cu in green tea were higher than the corresponding values for black tea. The mean concentration of Pb, As, and Zn in bagged tea samples was significantly higher than those of loose-leaf tea, while the Cd and As levels in Iranian tea samples were significantly lower than the Indian samples. Generally speaking, the mean concentration of Pb, Cd, As, Zn, and Cu were 0.59 ± 0.12, 0.12 ± 0.06, 0.16 ± 0.12, 14.23 ± 4.90, and 11.10 ± 2.49 mg kg−1, respectively. The mean transfer rates of Pb, Cd, As, Zn, and Cu were 7.78, 6.29, 9.27, 12.91, and 13.08%, respectively. The estimated daily intake (EDI) and noncarcinogenic quotient (target hazard quotient [THQ]) due to the ingestion of PTEs besides the carcinogenic risk of As and Cd were considered as acceptable.
用石墨炉原子吸收分光光度计(GF-AAS)测定了伊朗160份袋装和散装红茶和绿茶样品中铅(Pb)、镉(Cd)、砷(As)、锌(Zn)和铜(Cu)等潜在有毒元素(pte)的浓度。此外，还调查了茶叶中pte的转移率，并对消费者的健康风险进行了评估。根据结果，pte的含量取决于茶的类型(黑色或绿色)，种植地点(伊朗或印度)和供应形式(袋装和活页)。绿茶中Pb、Cd和As的浓度显著低于红茶(p值< 0.05)。另一方面，绿茶中锌和铜的含量高于红茶的相应值。袋装茶样品中Pb、As和Zn的平均浓度显著高于散叶茶，而伊朗茶样品中Cd和As的水平显著低于印度茶样品。总体而言，Pb、Cd、As、Zn、Cu的平均浓度分别为0.59±0.12、0.12±0.06、0.16±0.12、14.23±4.90、11.10±2.49 mg kg - 1。Pb、Cd、As、Zn和Cu的平均转移率分别为7.78、6.29、9.27、12.91和13.08%。除了As和Cd的致癌风险外，pte的估计每日摄入量(EDI)和非致癌商(目标危害商[THQ])被认为是可以接受的。
{"title":"The concentration and health risk of potentially toxic elements in black and green tea—both bagged and loose-leaf","authors":"A. Heshmati, Freshteh Mehri, Javad Karami-Momtaz, A. Khaneghah","doi":"10.15586/qas.v12i3.761","DOIUrl":"https://doi.org/10.15586/qas.v12i3.761","url":null,"abstract":"The concentration of potentially toxic elements (PTEs), including lead (Pb), cadmium (Cd), arsenic (As), zinc (Zn), and copper (Cu), among 160 samples of black and green tea—both bagged and loose-leaf—in Iran was determined using a graphite furnace atomic absorption spectrophotometer (GF-AAS). Besides, the transfer rate of PTEs from made tea into tea infusion was investigated, and the related health risk for consumers was assessed. According to the results, the content of the PTEs is dependent on the type of tea (black or green), the place of cultivation (Iran or India), and the supplied form (both bagged and loose-leaf ). The concentration of Pb, Cd, and As in green tea was significantly lower than black tea (P-value < 0.05). On the other hand, the contents of Zn and Cu in green tea were higher than the corresponding values for black tea. The mean concentration of Pb, As, and Zn in bagged tea samples was significantly higher than those of loose-leaf tea, while the Cd and As levels in Iranian tea samples were significantly lower than the Indian samples. Generally speaking, the mean concentration of Pb, Cd, As, Zn, and Cu were 0.59 ± 0.12, 0.12 ± 0.06, 0.16 ± 0.12, 14.23 ± 4.90, and 11.10 ± 2.49 mg kg−1, respectively. The mean transfer rates of Pb, Cd, As, Zn, and Cu were 7.78, 6.29, 9.27, 12.91, and 13.08%, respectively. The estimated daily intake (EDI) and noncarcinogenic quotient (target hazard quotient [THQ]) due to the ingestion of PTEs besides the carcinogenic risk of As and Cd were considered as acceptable.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47010297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-09-07DOI: 10.15586/qas.v12isp1.776
Marzieh Omidi-mirzaei, M. Hojjati, B. A. Behbahani, M. Noshad
The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.
{"title":"Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR","authors":"Marzieh Omidi-mirzaei, M. Hojjati, B. A. Behbahani, M. Noshad","doi":"10.15586/qas.v12isp1.776","DOIUrl":"https://doi.org/10.15586/qas.v12isp1.776","url":null,"abstract":"The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44520913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Rezaei, A. Malekirad, M. Jabbari, M. Karimi-Dehkordi, Bahareh Ghasemidehkordi, H. Teimoory, Y. Fakhri, A. Khaneghah
Fruits could contain elements in various concentrations, which can have both positive and negative impacts on human health. The concentrations of essential elements, including Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), and Chromium (Cr) in five types of fruits, namely, peach, apple, grape, nectarine, and golden plum, and the soil and irrigation water from six industrial zones of Markazi province, Iran, were evaluated using an inductively coupled plasma-optical emission spectroscopy (ICP-OES) technique. The noncarcinogenic risk was assessed by determining the target hazard quotient and the Monte Carlo simulation model. The highest concentrations of Fe, Mn, and Cr were observed in golden plum, while the highest concentrations of Cu and Zn were noted in grape and apple, respectively. The order of the mean of concentrations of elements in the soil and water samples were Fe > Mn > Zn > Cu > Cr. The transfer factor (TF) results indicate that studied fruits could not absorb a high amount of these elements from the soil (TF < 1). Target hazard quotient values of these elements in both adults and children were ranked as Cr > Cur > Fe > Mn > Zn. The target hazard quotient was 95% and total target hazard quotient was <1, meaning that the consumption of fruits is safe for consumers.
水果可能含有不同浓度的元素，这些元素对人体健康既有积极的影响，也有消极的影响。采用电感耦合等离子体发射光谱(ICP-OES)技术测定了伊朗马尔卡兹省6个工业区5种水果(桃、苹果、葡萄、油桃、金梅)和土壤、灌溉水中铁(Fe)、铜(Cu)、锌(Zn)、锰(Mn)、铬(Cr)的含量。通过确定目标危害商和蒙特卡罗模拟模型来评估非致癌风险。铁、锰、铬在金梅中含量最高，铜、锌在葡萄和苹果中含量最高。土壤和水样中元素的平均浓度顺序为Fe > Mn > Zn > Cu b> Cr，传递因子(TF)结果表明，所研究的水果不能从土壤中吸收大量的这些元素(TF < 1)，成人和儿童这些元素的目标危害商值为Cr > Cur > Fe > Mn > Zn。目标危害商为95%，总目标危害商<1，说明消费者食用水果是安全的。
{"title":"Essential elements in the different type of fruits, soil and water samples collected from Markazi province, Iran: a health risk assessment study","authors":"M. Rezaei, A. Malekirad, M. Jabbari, M. Karimi-Dehkordi, Bahareh Ghasemidehkordi, H. Teimoory, Y. Fakhri, A. Khaneghah","doi":"10.15586/qas.v12i3.777","DOIUrl":"https://doi.org/10.15586/qas.v12i3.777","url":null,"abstract":"Fruits could contain elements in various concentrations, which can have both positive and negative impacts on human health. The concentrations of essential elements, including Iron (Fe), Copper (Cu), Zinc (Zn), Manganese (Mn), and Chromium (Cr) in five types of fruits, namely, peach, apple, grape, nectarine, and golden plum, and the soil and irrigation water from six industrial zones of Markazi province, Iran, were evaluated using an inductively coupled plasma-optical emission spectroscopy (ICP-OES) technique. The noncarcinogenic risk was assessed by determining the target hazard quotient and the Monte Carlo simulation model. The highest concentrations of Fe, Mn, and Cr were observed in golden plum, while the highest concentrations of Cu and Zn were noted in grape and apple, respectively. The order of the mean of concentrations of elements in the soil and water samples were Fe > Mn > Zn > Cu > Cr. The transfer factor (TF) results indicate that studied fruits could not absorb a high amount of these elements from the soil (TF < 1). Target hazard quotient values of these elements in both adults and children were ranked as Cr > Cur > Fe > Mn > Zn. The target hazard quotient was 95% and total target hazard quotient was <1, meaning that the consumption of fruits is safe for consumers.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45884557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hao Gong, Cai-E. Wu, X. Kou, Gongjian Fan, Tingting Li, Jia-Hong Wang, Tao Wang
This study investigated the effect of thermal processing methods, namely, boiling, microwaving, baking, and frying, on the 4'-O-methylpyridoxine (MPN) analogues of Gingko biloba seeds. All thermal processing methods decreased MPN, pyridoxine, and pyridoxal-5'-phosphate, total MPN (TMPN), and total vitamin B6 (VB6) contents but increased MPN-5'-glucoside and pyridoxamine contents. Baking and frying reduced TMPN content by 46.54%–54.67% and 46.54%–54.67%, respectively. Frying was identified as the optimal thermal processing method that maintains the VB6 compound content of G. biloba seeds at high levels (72.92%–84.62%). Principal component analysis revealed the different effects of thermal processing methods on MPN analogues in G. biloba seeds. The results of this study demonstrate that compared with other thermal processing methods, frying can better reduce the toxic compound content (TMPN) of G. biloba seeds and promote VB6 retention.
{"title":"Impact of thermal processing methods on the composition and content of 4'-O-methylpyridoxine analogues in Ginkgo biloba seeds","authors":"Hao Gong, Cai-E. Wu, X. Kou, Gongjian Fan, Tingting Li, Jia-Hong Wang, Tao Wang","doi":"10.15586/qas.v12i3.746","DOIUrl":"https://doi.org/10.15586/qas.v12i3.746","url":null,"abstract":"This study investigated the effect of thermal processing methods, namely, boiling, microwaving, baking, and frying, on the 4'-O-methylpyridoxine (MPN) analogues of Gingko biloba seeds. All thermal processing methods decreased MPN, pyridoxine, and pyridoxal-5'-phosphate, total MPN (TMPN), and total vitamin B6 (VB6) contents but increased MPN-5'-glucoside and pyridoxamine contents. Baking and frying reduced TMPN content by 46.54%–54.67% and 46.54%–54.67%, respectively. Frying was identified as the optimal thermal processing method that maintains the VB6 compound content of G. biloba seeds at high levels (72.92%–84.62%). Principal component analysis revealed the different effects of thermal processing methods on MPN analogues in G. biloba seeds. The results of this study demonstrate that compared with other thermal processing methods, frying can better reduce the toxic compound content (TMPN) of G. biloba seeds and promote VB6 retention.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42673794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Many nanoparticles are used in food for increasing the bioavailability of nutrients. Nano defatted soybean particles (nDSPs) were promising as nanoparticles of a traditional food, but its safety remains pending. In this work, the possible toxicity of nDSP was tested on cell and mouse models. Cell proliferation and the viability of defatted soybean particles (DSPs), DSP tracking in gastrointestinal, and tissue histopathological examination were performed. The Zeta potential of nDSP was as low as −16 ± 3 mV and had no cytotoxicity on Caco-2 cells or animal models. In the gastrointestinal tract, the nDSP showed similar absorption patterns with DSP of 500 nm or 1 μm. In acute toxicity assessment, no abnormal behavior was observed in mice after DSP administration, and no noticeable tissue damage and inflammatory lesion were found either. Here, we show that DSPs, including nDSP, are safe at a single dose of 10 g/kg body weight, regardless of the particle size. The food property and aggregation behavior both help to make the nanoparticle safe.
{"title":"Safety evaluation on defatted soybean particles after nanofabrication","authors":"Shenguang Tong, Hao Hongjiang, Xiaofei Li, Hongbo Li, Zhiyong Liao, Wu Zhihua, Chen Hongbing","doi":"10.15586/qas.v12i3.760","DOIUrl":"https://doi.org/10.15586/qas.v12i3.760","url":null,"abstract":"Many nanoparticles are used in food for increasing the bioavailability of nutrients. Nano defatted soybean particles (nDSPs) were promising as nanoparticles of a traditional food, but its safety remains pending. In this work, the possible toxicity of nDSP was tested on cell and mouse models. Cell proliferation and the viability of defatted soybean particles (DSPs), DSP tracking in gastrointestinal, and tissue histopathological examination were performed. The Zeta potential of nDSP was as low as −16 ± 3 mV and had no cytotoxicity on Caco-2 cells or animal models. In the gastrointestinal tract, the nDSP showed similar absorption patterns with DSP of 500 nm or 1 μm. In acute toxicity assessment, no abnormal behavior was observed in mice after DSP administration, and no noticeable tissue damage and inflammatory lesion were found either. Here, we show that DSPs, including nDSP, are safe at a single dose of 10 g/kg body weight, regardless of the particle size. The food property and aggregation behavior both help to make the nanoparticle safe.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46811819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Potassium–calcium antagonistic interaction under tomato magnesium deficiency and magnesium fertiliser regulation in solar greenhouse","authors":"B. Yan, Y. Y. Sun, Y. Wei","doi":"10.15586/qas.v12i3.723","DOIUrl":"https://doi.org/10.15586/qas.v12i3.723","url":null,"abstract":"","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43477190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jiyue Wang, Denghong Shi, Yunqin Bai, Bocheng Ouyang, Yan Liu
In recent years, due to its medicinal properties and reputation as a healthy vegetable, consumption of okra (Abelmoschus esculentus L.) has considerably increased in China. In this study, texture parameters (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of okra fruit subjected to chitosan (CTS) treatment and control were determined during storage. The changing pattern of texture properties and the differences between three different cultivars (Kariba, ACF, and Xianzhi) were observed at three testing stages (0, 15, and 30 days of storage), which indicated a significant cultivar-dependent pattern. The hardness, cohesiveness, gumminess, chewiness, and resilience of the fruit, both in the 1% CTS treatment group and the control group, declined along with storage time. The small fruits (length < 10 cm) scored relatively low in most of the texture parameters and rate of intact when compared with large (length ≥ 15 cm) and medium-sized fruits (10 ≤ length < 15 cm). There was a significant, positive correlation between firmness, cohesiveness, gumminess, chewiness, and resilience. Our results revealed that a 1% N, O-carboxymethyl CTS solution can effectively delay softening and maintain the texture profile of the okra fruit. In the case of Kariba (A) and Xianzhi (C), the medium-sized fruits showed better storage resistance, while the large fruit of ACF (B) showed the best storage resistance.
{"title":"Effects of chitosan treatment on the texture parameters of okra fruit (Abelmoschus esculentus L. Moench)","authors":"Jiyue Wang, Denghong Shi, Yunqin Bai, Bocheng Ouyang, Yan Liu","doi":"10.15586/qas.v12i3.716","DOIUrl":"https://doi.org/10.15586/qas.v12i3.716","url":null,"abstract":"In recent years, due to its medicinal properties and reputation as a healthy vegetable, consumption of okra (Abelmoschus esculentus L.) has considerably increased in China. In this study, texture parameters (hardness, springiness, cohesiveness, gumminess, chewiness, and resilience) of okra fruit subjected to chitosan (CTS) treatment and control were determined during storage. The changing pattern of texture properties and the differences between three different cultivars (Kariba, ACF, and Xianzhi) were observed at three testing stages (0, 15, and 30 days of storage), which indicated a significant cultivar-dependent pattern. The hardness, cohesiveness, gumminess, chewiness, and resilience of the fruit, both in the 1% CTS treatment group and the control group, declined along with storage time. The small fruits (length < 10 cm) scored relatively low in most of the texture parameters and rate of intact when compared with large (length ≥ 15 cm) and medium-sized fruits (10 ≤ length < 15 cm). There was a significant, positive correlation between firmness, cohesiveness, gumminess, chewiness, and resilience. Our results revealed that a 1% N, O-carboxymethyl CTS solution can effectively delay softening and maintain the texture profile of the okra fruit. In the case of Kariba (A) and Xianzhi (C), the medium-sized fruits showed better storage resistance, while the large fruit of ACF (B) showed the best storage resistance.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48706669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Heshmati, H. A. Komacki, Fatemeh Nazemi, A. Khaneghah
The residue level, dissipation behavior, and dietary intake risk of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley (Petroselinum crispum) were investigated under field conditions. Extraction and determination of pesticide residues were carried out by a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and a gas chromatography/tandem mass spectrometry (GC/MS/MS) system, respectively. Dissipation of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley followed the first-order kinetics with a half-life (t1/2) of 3.33, 3.30, 2.94, 3.52, 4.10, and 3.38 days, respectively. Based on the dissipation pattern and the maximum residue limits (MRL), preharvest intervals (PHI) of 25, 13, 18, 24, 1, and 16 days are suggested for chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley, respectively. The estimated daily intake (EDI) of pesticides ranged from 7.37E-05 (dimethoate) to 8.00E-04 (metalaxyl) mg/kg. The chronic risk assessment showed that the hazard quotient (HQ) was <1 and Hazard Index (HI, indicating the cumulative exposure to pesticide residues) was <100%, demonstrating that an intake of pesticide residues from parsley was safe for humans.
{"title":"Persistence and dissipation behavior of pesticide residues in parsley (Petroselinum crispum) under field conditions","authors":"A. Heshmati, H. A. Komacki, Fatemeh Nazemi, A. Khaneghah","doi":"10.15586/qas.v12i3.755","DOIUrl":"https://doi.org/10.15586/qas.v12i3.755","url":null,"abstract":"The residue level, dissipation behavior, and dietary intake risk of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley (Petroselinum crispum) were investigated under field conditions. Extraction and determination of pesticide residues were carried out by a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and a gas chromatography/tandem mass spectrometry (GC/MS/MS) system, respectively. Dissipation of chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley followed the first-order kinetics with a half-life (t1/2) of 3.33, 3.30, 2.94, 3.52, 4.10, and 3.38 days, respectively. Based on the dissipation pattern and the maximum residue limits (MRL), preharvest intervals (PHI) of 25, 13, 18, 24, 1, and 16 days are suggested for chlorpyrifos-methyl, dimethoate, permethrin, iprodione, metalaxyl, and propargite in parsley, respectively. The estimated daily intake (EDI) of pesticides ranged from 7.37E-05 (dimethoate) to 8.00E-04 (metalaxyl) mg/kg. The chronic risk assessment showed that the hazard quotient (HQ) was <1 and Hazard Index (HI, indicating the cumulative exposure to pesticide residues) was <100%, demonstrating that an intake of pesticide residues from parsley was safe for humans.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2020-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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