Minimizing the risk of heavy metal pollution is of utmost importance to ensure consumer safety. In this research, we utilized inductively coupled plasma-mass spectrometry to determine the presence of 12 heavy metals in Taiwanese commercial edible oils, both refined and unrefined.
Results
Our analytical findings revealed significantly lower levels of heavy metals in refined oils compared with unrefined oils. Through principal component analysis and cluster analysis of 19 types of edible oils, we identified Cd, Ba, Fe, Pb, and Co as the primary variables influencing heavy metal levels in edible oils. Notably, the heavy metal contents in the edible oils did not surpass international standards. Risk assessment results indicated that unrefined oils carried higher risk levels than refined oils. The incremental lifetime cancer risk values calculated for unrefined oils exceeded 10−6 in all age groups except for the 19 ~ 65 years category, while the noncarcinogenic risks remained well below 1, regardless of refined or unrefined oils.
Conclusions
Our study sheds light on the distribution characteristics of heavy metal contents in edible oils, highlighting higher levels of heavy metals and associated risks in non-refined oils compared with refined oils. Ultimately, the presence of heavy metals in edible oils poses low health risks to the human body.
{"title":"Determination, distribution, and health risk assessment of 12 heavy metals in various edible oils in Taiwan","authors":"Shu-Ting Lin, Kai-Wei Liao, Tan-Chui Xuan, Tai-Ying Chiou, Zih-Ee Lin, Wei-Ju Lee","doi":"10.1002/jsf2.186","DOIUrl":"https://doi.org/10.1002/jsf2.186","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Minimizing the risk of heavy metal pollution is of utmost importance to ensure consumer safety. In this research, we utilized inductively coupled plasma-mass spectrometry to determine the presence of 12 heavy metals in Taiwanese commercial edible oils, both refined and unrefined.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Our analytical findings revealed significantly lower levels of heavy metals in refined oils compared with unrefined oils. Through principal component analysis and cluster analysis of 19 types of edible oils, we identified Cd, Ba, Fe, Pb, and Co as the primary variables influencing heavy metal levels in edible oils. Notably, the heavy metal contents in the edible oils did not surpass international standards. Risk assessment results indicated that unrefined oils carried higher risk levels than refined oils. The incremental lifetime cancer risk values calculated for unrefined oils exceeded 10<sup>−6</sup> in all age groups except for the 19 ~ 65 years category, while the noncarcinogenic risks remained well below 1, regardless of refined or unrefined oils.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Our study sheds light on the distribution characteristics of heavy metal contents in edible oils, highlighting higher levels of heavy metals and associated risks in non-refined oils compared with refined oils. Ultimately, the presence of heavy metals in edible oils poses low health risks to the human body.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"175-183"},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140321763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Amit Singh Dhaulaniya, Biji Balan, Dileep K. Singh
Background
Sugars are a major component of apple juices. Sugar content plays an important role in quality analysis of the apple juice. In this study, an attempt is made to develop a simple and reliable method for the direct estimation of sugar content in apple juice using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) coupled with chemometric technique. The spectral information obtained from the FTIR is utilized to develop predictive models based on partial least square regression (PLS-R) and principal component regression (PCR) for sugar analysis.
Results
Based on the analysis of FTIR spectra, a fingerprint region (between 1200 and 900 cm−1) for carbohydrates in apple juice was identified. This region was utilized to develop PLS-R and PCR models. Ultimately, PLS-R models were selected for prediction because of their superiority in terms of root mean square error of calibration (RMSEC), root mean standard error for cross-validation (RMSECV), and R2 over PCR models. For fructose and glucose content, the prediction model generated with raw spectra obtained the best optimized statistical parameters (R2 fructose; 0.9952, R2 glucose; 0.9961). However, for total sugar and sucrose (R2 total sugar; 0.9968, R2 sucrose; 0.9983) content, first-derivative FTIR models were found best suitable for the prediction of test set.
Conclusions
This study offers a reliable, rapid, and nondestructive method with least sample preparation for the direct estimation of sugars in apple juices. It allows the determination of several sugars in a single measurement, which is worth emphasizing. The fundamental methodology of the proposed model can also be advantageous for simultaneous determination of major sugars in complex matrices other than fruit juices.
{"title":"Development of a quantification method for the analysis of sugars in apple fruit juice using attenuated total reflection-Fourier transform infrared spectroscopy coupled with multivariate regression modeling","authors":"Amit Singh Dhaulaniya, Biji Balan, Dileep K. Singh","doi":"10.1002/jsf2.181","DOIUrl":"https://doi.org/10.1002/jsf2.181","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Sugars are a major component of apple juices. Sugar content plays an important role in quality analysis of the apple juice. In this study, an attempt is made to develop a simple and reliable method for the direct estimation of sugar content in apple juice using attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) coupled with chemometric technique. The spectral information obtained from the FTIR is utilized to develop predictive models based on partial least square regression (PLS-R) and principal component regression (PCR) for sugar analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Based on the analysis of FTIR spectra, a fingerprint region (between 1200 and 900 cm<sup>−1</sup>) for carbohydrates in apple juice was identified. This region was utilized to develop PLS-R and PCR models. Ultimately, PLS-R models were selected for prediction because of their superiority in terms of root mean square error of calibration (RMSEC), root mean standard error for cross-validation (RMSECV), and <i>R</i><sup>2</sup> over PCR models. For fructose and glucose content, the prediction model generated with raw spectra obtained the best optimized statistical parameters (<i>R</i><sup>2</sup> fructose; 0.9952, <i>R</i><sup>2</sup> glucose; 0.9961). However, for total sugar and sucrose (<i>R</i><sup>2</sup> total sugar; 0.9968, <i>R</i><sup>2</sup> sucrose; 0.9983) content, first-derivative FTIR models were found best suitable for the prediction of test set.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study offers a reliable, rapid, and nondestructive method with least sample preparation for the direct estimation of sugars in apple juices. It allows the determination of several sugars in a single measurement, which is worth emphasizing. The fundamental methodology of the proposed model can also be advantageous for simultaneous determination of major sugars in complex matrices other than fruit juices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"72-77"},"PeriodicalIF":0.0,"publicationDate":"2024-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.181","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139987363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zilfina Rubio Ames, Jeffrey K. Brecht, Mercy A. Olmstead, Denise Tieman, Charles A. Sims
Background
The necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four-N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha−1) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non-melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.
Results
The phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness.
Conclusions
Nitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.
{"title":"Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor","authors":"Zilfina Rubio Ames, Jeffrey K. Brecht, Mercy A. Olmstead, Denise Tieman, Charles A. Sims","doi":"10.1002/jsf2.183","DOIUrl":"10.1002/jsf2.183","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four-N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha<sup>−1</sup>) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non-melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Nitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"148-162"},"PeriodicalIF":0.0,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139793760","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ali Jafarpour, Lucas Sales Queiroz, Federico Casanova, Narjes Badfar, Charlotte Jacobsen, Flemming Jessen, Jens J. Sloth, Heidi Olander Petersen, Mikkel Knudsen, Preben Bøje Hansen, Nina Gringer
Background
Most of the shrimp side streams are discarded due to the lack of appropriate processing techniques/methodology for their utilization, which is not only a loss of potentially valuable compounds, but also leads to environmental pollution. The study aimed to employ a mechanical filter press to separate the liquid called press juice (PJ) and the solid named press cake (PC) fraction from shrimp head and shell (H&S).
Results
The proximate composition was performed, including amino acids analysis, protein content, fatty acids, and the main volatile compounds. In the whole shrimp (WS), the average values of protein, lipid, dry matter, and ash content were recorded at 14.7%, 2.9%, 21.1%, and 4.8%, respectively. The protein percentage reached 10.1% in H&S, indicating considerable amount of protein leftover in the shrimp side streams (p < 0.05). The major PUFAs in WSs' sample were Eicosapentaenoic acid (EPA) (8.8%) and Docosahexaenoic acid (DHA) (7.8%). Furthermore, the values of EPA and DHA a showed nearly two-folded increase after peeling and filter-pressing, PC sample. Total amino acids in the WS, H&S, PJ, and PC samples were found to be 94.6, 67.7, 22.2, and 76.6 mg/g, respectively. From the nutritional point of view, non-essential amino acids represented higher values (13.2%–56.9%) compared to essential amino acids (9.0%–37.6%). The major components of 5′-neucleoitides in WS sample were in order of guanosine-5′-diphosphate (GDP) ≫ hypoxanthine (HYP) > inosine-5′-monophosphate (IMP) ≫ adenosine-5′-monophosphate (AMP) > adenosine-5′-diphosphate (ADP) with values of 684.4, 293.6, 201.4, 25.6 and 16.2 μg/g sample, while no inosine (INO), guanosine-5′-monophosphate (GMP), and guanosine-5′-triphosphate (GTP) were detected. Equivalent umami concentration (g MSC/100 g) was recorded as 0.63, 0.07 for WS and H&S samples and 0.015 for PJ sample, which indicates a significant drop from the shrimp raw material toward the side streams. Most volatile compounds belonged to alkenes followed by alkanes groups.
Conclusion
This work showed the possibility to employ the filter press machine to obtain PJ and PC from shrimp H&S, after peeling processing. The fractions present an interesting nutritional composition and value.
{"title":"Biochemical and physicochemical properties of shrimp (Pandalus borealis) compounds after compact filter press process","authors":"Ali Jafarpour, Lucas Sales Queiroz, Federico Casanova, Narjes Badfar, Charlotte Jacobsen, Flemming Jessen, Jens J. Sloth, Heidi Olander Petersen, Mikkel Knudsen, Preben Bøje Hansen, Nina Gringer","doi":"10.1002/jsf2.182","DOIUrl":"10.1002/jsf2.182","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Most of the shrimp side streams are discarded due to the lack of appropriate processing techniques/methodology for their utilization, which is not only a loss of potentially valuable compounds, but also leads to environmental pollution. The study aimed to employ a mechanical filter press to separate the liquid called press juice (PJ) and the solid named press cake (PC) fraction from shrimp head and shell (H&S).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The proximate composition was performed, including amino acids analysis, protein content, fatty acids, and the main volatile compounds. In the whole shrimp (WS), the average values of protein, lipid, dry matter, and ash content were recorded at 14.7%, 2.9%, 21.1%, and 4.8%, respectively. The protein percentage reached 10.1% in H&S, indicating considerable amount of protein leftover in the shrimp side streams (<i>p</i> < 0.05). The major PUFAs in WSs' sample were Eicosapentaenoic acid (EPA) (8.8%) and Docosahexaenoic acid (DHA) (7.8%). Furthermore, the values of EPA and DHA a showed nearly two-folded increase after peeling and filter-pressing, PC sample. Total amino acids in the WS, H&S, PJ, and PC samples were found to be 94.6, 67.7, 22.2, and 76.6 mg/g, respectively. From the nutritional point of view, non-essential amino acids represented higher values (13.2%–56.9%) compared to essential amino acids (9.0%–37.6%). The major components of 5′-neucleoitides in WS sample were in order of guanosine-5′-diphosphate (GDP) ≫ hypoxanthine (HYP) > inosine-5′-monophosphate (IMP) ≫ adenosine-5′-monophosphate (AMP) > adenosine-5′-diphosphate (ADP) with values of 684.4, 293.6, 201.4, 25.6 and 16.2 μg/g sample, while no inosine (INO), guanosine-5′-monophosphate (GMP), and guanosine-5′-triphosphate (GTP) were detected. Equivalent umami concentration (g MSC/100 g) was recorded as 0.63, 0.07 for WS and H&S samples and 0.015 for PJ sample, which indicates a significant drop from the shrimp raw material toward the side streams. Most volatile compounds belonged to alkenes followed by alkanes groups.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This work showed the possibility to employ the filter press machine to obtain PJ and PC from shrimp H&S, after peeling processing. The fractions present an interesting nutritional composition and value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 3","pages":"135-147"},"PeriodicalIF":0.0,"publicationDate":"2024-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139851585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Priyanka Hugar, Ankita Dutta, S. Srilakshmi, Prasanna D. Belur, Keyur Raval, Regupathi Iyyaswami
Background
Annual production of areca nut in Karnataka state exceeds 1.08 million tonnes, contributing 80% and 49% to Indian and global production, respectively. Areca nut (pericarp of Areca catechu L.) is found to be a rich source of valuable phenolic compounds. Total phenolic content (TPC) and total flavonoid content (TFC) were estimated in 21 unripe areca nut samples collected from the major areca nut growing regions of Karnataka state. Arecoline, a prominent alkaloid present in areca nut was estimated and phenolic profile of one areca nut sample was generated using UHPLC–MS/MS studies.
Results
A significant variability was found in TPC, TFC and arecoline content among the samples, belongs to different agroclimatic zones. Flavonoids were found to be the major phenolic compounds present in these unripe areca nut samples. The median values of TPC, TFC and arecoline were found to be 99.609 ± 0.002 mg gallic acid equivalent, 78.86 ± 0.007 mg catechin equivalent and 2.17 ± 0.13 mg/g of the sample on fresh weight basis. A positive correlation was found to exist between TPC and arecoline content in the green unripe areca nuts of 6–7 months' maturity. Through UHPLC–MS/MS studies, 61 prominent compounds have been identified.
Conclusion
The TPC and TFC of areca nuts collected from different districts of Karnataka falling in various agroclimatic zones varied significantly. In general, the arecoline content found in all these samples was less than that reported elsewhere, and the variability among the samples was also found to be minimal. A positive correlation was observed between TPC and arecoline. UHPLC–MS/MS studies showed the presence of about 52 unique phenolic compounds.
{"title":"Phenolic profile of unripe areca nuts cultivated in various districts of Karnataka, India","authors":"Priyanka Hugar, Ankita Dutta, S. Srilakshmi, Prasanna D. Belur, Keyur Raval, Regupathi Iyyaswami","doi":"10.1002/jsf2.169","DOIUrl":"10.1002/jsf2.169","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Annual production of areca nut in Karnataka state exceeds 1.08 million tonnes, contributing 80% and 49% to Indian and global production, respectively. Areca nut (pericarp of <i>Areca catechu</i> L.) is found to be a rich source of valuable phenolic compounds. Total phenolic content (TPC) and total flavonoid content (TFC) were estimated in 21 unripe areca nut samples collected from the major areca nut growing regions of Karnataka state. Arecoline, a prominent alkaloid present in areca nut was estimated and phenolic profile of one areca nut sample was generated using UHPLC–MS/MS studies.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A significant variability was found in TPC, TFC and arecoline content among the samples, belongs to different agroclimatic zones. Flavonoids were found to be the major phenolic compounds present in these unripe areca nut samples. The median values of TPC, TFC and arecoline were found to be 99.609 ± 0.002 mg gallic acid equivalent, 78.86 ± 0.007 mg catechin equivalent and 2.17 ± 0.13 mg/g of the sample on fresh weight basis. A positive correlation was found to exist between TPC and arecoline content in the green unripe areca nuts of 6–7 months' maturity. Through UHPLC–MS/MS studies, 61 prominent compounds have been identified.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The TPC and TFC of areca nuts collected from different districts of Karnataka falling in various agroclimatic zones varied significantly. In general, the arecoline content found in all these samples was less than that reported elsewhere, and the variability among the samples was also found to be minimal. A positive correlation was observed between TPC and arecoline. UHPLC–MS/MS studies showed the presence of about 52 unique phenolic compounds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"102-113"},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.169","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138994918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Food packaging has currently become an essential element in the world to address the rising demand for high-quality food and to overcome the key challenges of sustainable food management while minimizing food waste. Nanotechnology, an emerging and versatile field, plays a main role in offering tremendous benefits for innovative food packaging with the aim of preserving food quality, prolonging shelf life and avoiding post-harvest losses. Nanomaterials are incorporated into synthetic polymers or biopolymer matrices in order to escalate mechanical and barrier functionalities of polymer and are effectively utilized in food packaging. This article reviews the various types of nanomaterials used for food packaging and the specific properties provided by each, while briefly explaining the active and intelligent packaging. Finally, an outlook on the future perspectives, toxicity effects and the novelty of nanotechnology-based food packaging is provided while addressing the major concerns in the field for safeguarding food production and loss prevention.
{"title":"Innovative nanotechnology-based sustainable food packaging: A brief review","authors":"Aseni Sahasri Pathiraja, Imalka Munaweera","doi":"10.1002/jsf2.179","DOIUrl":"10.1002/jsf2.179","url":null,"abstract":"<p>Food packaging has currently become an essential element in the world to address the rising demand for high-quality food and to overcome the key challenges of sustainable food management while minimizing food waste. Nanotechnology, an emerging and versatile field, plays a main role in offering tremendous benefits for innovative food packaging with the aim of preserving food quality, prolonging shelf life and avoiding post-harvest losses. Nanomaterials are incorporated into synthetic polymers or biopolymer matrices in order to escalate mechanical and barrier functionalities of polymer and are effectively utilized in food packaging. This article reviews the various types of nanomaterials used for food packaging and the specific properties provided by each, while briefly explaining the active and intelligent packaging. Finally, an outlook on the future perspectives, toxicity effects and the novelty of nanotechnology-based food packaging is provided while addressing the major concerns in the field for safeguarding food production and loss prevention.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"19-32"},"PeriodicalIF":0.0,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139010382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Antibiotic residues have always been one of the major concerns of consumers, especially when it comes to animal products. On the one hand, chicken meat has the highest consumption proportion in Iran. On the other hand, sadly due to the specific physiological properties of this animal and its breeding system, the administration of drugs such as antibiotics is very common. Consequently, the health effects of these drugs must be investigated, because their effects on human health are unignorable. In this regard, this research examined the residues of antibiotics in industrial poultry meat in Mazandaran province by employing the Premi-Test method.
Results
Accordingly, by testing 200 carcasses from 40 poultry farms in Mazandaran province for a year, it was shown that a total of 108 carcasses (54%) contained antibiotic residues. Moreover, it was observed that the frequency of carcasses with antibiotic residues in different seasons was different, including Winter with 36 cases, Autumn with 28 cases, Summer with 24 cases, and Spring with 20 cases.
Conclusion
Despite the difference between the mean percentages of antibiotic carcasses in different seasons, this difference was not statistically significant (p > 0.05). However, more strict laws and monitoring programs are needed for reducing the current amounts of antibiotic residues in broilers.
{"title":"Investigation of the antibiotic residues of broiler meat in northern Iran","authors":"Nasrollah Vahedi Nouri, Alireza Salehi","doi":"10.1002/jsf2.178","DOIUrl":"10.1002/jsf2.178","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Antibiotic residues have always been one of the major concerns of consumers, especially when it comes to animal products. On the one hand, chicken meat has the highest consumption proportion in Iran. On the other hand, sadly due to the specific physiological properties of this animal and its breeding system, the administration of drugs such as antibiotics is very common. Consequently, the health effects of these drugs must be investigated, because their effects on human health are unignorable. In this regard, this research examined the residues of antibiotics in industrial poultry meat in Mazandaran province by employing the Premi-Test method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Accordingly, by testing 200 carcasses from 40 poultry farms in Mazandaran province for a year, it was shown that a total of 108 carcasses (54%) contained antibiotic residues. Moreover, it was observed that the frequency of carcasses with antibiotic residues in different seasons was different, including Winter with 36 cases, Autumn with 28 cases, Summer with 24 cases, and Spring with 20 cases.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Despite the difference between the mean percentages of antibiotic carcasses in different seasons, this difference was not statistically significant (<i>p</i> > 0.05). However, more strict laws and monitoring programs are needed for reducing the current amounts of antibiotic residues in broilers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"33-38"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Georgia D. Ioannou, Atalanti Christou, Ioannis J. Stavrou, Constantina P. Kapnissi-Christodoulou
Background
The bioactive compounds of latex in aloe vera are associated with several of its medicinal properties. Aloe emodin, aloins A and B, which are present in aloe latex, are known for their laxative action.
Results
The developed HPLC method for the determination of compounds with purgative effect was performed with a C18 column, and the total analysis time was 22 min. Each leaf from the plants was studied separately for its content in aloins. It was observed that, in contrast with field cultivation plants, the concentrations of aloins in potted plants follow a specific pattern based on the position of the leaves. It was also observed that climatic and environmental conditions have a significant impact on the concentrations of aloins. Principal Component Analysis was performed to evaluate correlations among measurements. The model was able to separate the aloe plants based on their seasonal variation and growing conditions. Finally, it was observed that, in only two out of thirteen products, aloins were present, with the total content exceeding the maximum levels set by EU legislation.
Conclusion
The present work provides useful information for the aloins variation among leaves in different positions and plants under various conditions.
{"title":"Determination of compounds with laxative action in aloe latex and aloe vera-based products—Chemometric classification of aloe vera plants (Aloe barbadensis Miller) under different conditions","authors":"Georgia D. Ioannou, Atalanti Christou, Ioannis J. Stavrou, Constantina P. Kapnissi-Christodoulou","doi":"10.1002/jsf2.176","DOIUrl":"10.1002/jsf2.176","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The bioactive compounds of latex in aloe vera are associated with several of its medicinal properties. Aloe emodin, aloins A and B, which are present in aloe latex, are known for their laxative action.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The developed HPLC method for the determination of compounds with purgative effect was performed with a C18 column, and the total analysis time was 22 min. Each leaf from the plants was studied separately for its content in aloins. It was observed that, in contrast with field cultivation plants, the concentrations of aloins in potted plants follow a specific pattern based on the position of the leaves. It was also observed that climatic and environmental conditions have a significant impact on the concentrations of aloins. Principal Component Analysis was performed to evaluate <i>correlations among measurements.</i> The model was able to separate the aloe plants based on their seasonal variation and growing conditions. Finally, it was observed that, in only two out of thirteen products, aloins were present, with the total content exceeding the maximum levels set by EU legislation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The present work provides useful information for the aloins variation among leaves in different positions and plants under various conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"49-59"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138598078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mostafa Khazaei, Fariba Rafiei, Mohammad R. Sabzalian, Saadollah Houshmand
Background
Climate change and growing global population are driving forces that shift the agriculture from open fields to environmentally-controlled confined systems. In such confined systems, plants are adapted to unique light spectra to achieve maximal qualitative and quantitative yields. In the present study, effects of five light spectra on morpho-physiological and molecular attributes of peppermint were examined. Treatments included a traditional greenhouse considered as the control, a fluorescent light, and four types of light emitting diodes (LED): red, blue, red-blue (70:30), and white. Leaf samples were collected from plants and analyzed for volatile constituents using a headspace GC–MS. Meanwhile, changes in the expression profile of genes involved in the biosynthesis of menthol were evaluated.
Results
Our results showed that maximal yield (wet and dry biomass) was achieved under greenhouse condition and the red-blue LED. Application of the red-blue LED resulted in maximal production of beneficial monoterpenes, which indicate superiority to greenhouse environment. A significant change in the gene expression profile was observed among plants grown under different light treatments. The red-blue LED was associated with a significant up-regulation of key genes in the menthol biosynthesis (menthol dehydrogenase and pulegone reductase). This phenomenon was consistent with a higher menthol production under the same condition.
Conclusion
The application of red-blue LED was associated with the highest level of yield and menthol production, whereas it resulted in lower concentrations of unfavorable by-products (isomenthol, cis-pulegone, and menthofuran). In conclusion, 70:30 red-blue LED can be satisfactory applied to maximize growth yield and optimize favorable bioactive constituent in peppermint.
{"title":"Potential application of light emitting diodes to improve molecular, physiological, and growth responses in peppermint plant","authors":"Mostafa Khazaei, Fariba Rafiei, Mohammad R. Sabzalian, Saadollah Houshmand","doi":"10.1002/jsf2.177","DOIUrl":"10.1002/jsf2.177","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Climate change and growing global population are driving forces that shift the agriculture from open fields to environmentally-controlled confined systems. In such confined systems, plants are adapted to unique light spectra to achieve maximal qualitative and quantitative yields. In the present study, effects of five light spectra on morpho-physiological and molecular attributes of peppermint were examined. Treatments included a traditional greenhouse considered as the control, a fluorescent light, and four types of light emitting diodes (LED): red, blue, red-blue (70:30), and white. Leaf samples were collected from plants and analyzed for volatile constituents using a headspace GC–MS. Meanwhile, changes in the expression profile of genes involved in the biosynthesis of menthol were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Our results showed that maximal yield (wet and dry biomass) was achieved under greenhouse condition and the red-blue LED. Application of the red-blue LED resulted in maximal production of beneficial monoterpenes, which indicate superiority to greenhouse environment. A significant change in the gene expression profile was observed among plants grown under different light treatments. The red-blue LED was associated with a significant up-regulation of key genes in the menthol biosynthesis (menthol dehydrogenase and pulegone reductase). This phenomenon was consistent with a higher menthol production under the same condition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The application of red-blue LED was associated with the highest level of yield and menthol production, whereas it resulted in lower concentrations of unfavorable by-products (isomenthol, cis-pulegone, and menthofuran). In conclusion, 70:30 red-blue LED can be satisfactory applied to maximize growth yield and optimize favorable bioactive constituent in peppermint.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"663-673"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.177","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lisa M. Berger, Carsten Böckle, Monika Gibis, Nino Terjung, Jochen Weiss
Background
In food production, re-feeding material into the manufacturing process is common practice to meet ecological and economical requirements. In production of hamburgers, the products with external imperfections are re-fed in a frozen, coarsely crushed state.
Results
In this study, the influence of the addition of frozen, pre-crushed hamburgers (re-fed meat) during the manufacturing process on the structural, physico-chemical, functional, and quality attributes of the hamburgers was assessed. The recording of process control parameters showed no changes among the samples. It was further found that most of the studied parameters remained nearly unaffected by the addition of re-fed meat (RFM) up to 20%. Neither the specific mechanical energy input during grinding, the histologically determined amount of non-intact cells, nor the sensory characterization of the samples differed strongly upon the addition of RFM.
Conclusion
The results indicate that it is technologically feasible to re-feed unimpaired, high-quality material due to ecological and economical reasons and still maintain high product quality. However, to ensure product safety, microbiological and hygienic standards must be maintained and controlled during processing.
{"title":"Effect of re-fed meat in beef hamburger production","authors":"Lisa M. Berger, Carsten Böckle, Monika Gibis, Nino Terjung, Jochen Weiss","doi":"10.1002/jsf2.174","DOIUrl":"10.1002/jsf2.174","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>In food production, re-feeding material into the manufacturing process is common practice to meet ecological and economical requirements. In production of hamburgers, the products with external imperfections are re-fed in a frozen, coarsely crushed state.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In this study, the influence of the addition of frozen, pre-crushed hamburgers (re-fed meat) during the manufacturing process on the structural, physico-chemical, functional, and quality attributes of the hamburgers was assessed. The recording of process control parameters showed no changes among the samples. It was further found that most of the studied parameters remained nearly unaffected by the addition of re-fed meat (RFM) up to 20%. Neither the specific mechanical energy input during grinding, the histologically determined amount of non-intact cells, nor the sensory characterization of the samples differed strongly upon the addition of RFM.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The results indicate that it is technologically feasible to re-feed unimpaired, high-quality material due to ecological and economical reasons and still maintain high product quality. However, to ensure product safety, microbiological and hygienic standards must be maintained and controlled during processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"646-654"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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