Journal of Food Quality

In recent years, food allergies have emerged as a significant global health concern that affect an increasing percentage of the population. Despite being under investigation and discussed as a major or minor elicitor of food allergies, soybean remains a notable allergenic food source, affecting approximately 0.3%–3% of people worldwide, with a higher prevalence in Asian countries. Allergic reactions to soy can manifest as mild symptoms or progress to severe, life-threatening conditions such as anaphylaxis. Consequently, there is an urgent need for the specific detection of soy allergens in food to mitigate the risk of inadvertent exposure and associated allergic reactions. State-of-the-art methods for detecting food allergens include immunoassays utilizing either food source- or, ideally, allergen-specific antibodies, along with mass spectrometry for detecting specific protein-derived peptides. However, many commercially available immunoassays predominantly utilize polyclonal antibodies, which can confirm the presence of the entire food source but lack specificity for individual allergens. In response to this limitation, the aim is to develop specific monoclonal antibodies targeting individual soy allergens. These antibodies enable “component-resolved analysis” of food samples, aligning with the emerging trend of component-resolved diagnosis in allergy research. The generated monoclonal antibodies not only offer the ability to detect individual soy allergens in food and raw materials but also serve as valuable tools for quality and safety control of materials used in oral immunotherapy and allergy diagnosis. This improvement contributes significantly to aiding people with soy allergies and can be adapted for other food allergenic sources. This advancement represents a pivotal step toward enhancing the precision and comprehensiveness of allergen detection methodologies, addresses the specific challenges faced by individuals with soy allergies, and lays the foundation for broader applications to other food allergenic sources.

Sustainable food production through harnessing the potential of phenolic-rich vegetable by-products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico-functional, pasting, gel texture, dough rheology, antioxidant and sensory properties of panned wheat bread. The VPP’s existence elevated the oil and water holding capacities (OHCs and WHCs) of the composite flour. The pasting properties, such as final and peak viscosities (cp) and pasting temperature (°C), were significantly debilitated (p<0.05) with the substitution of VPP. Moreover, the composite flour gels showed reduced hardness, adhesiveness, cohesiveness, and gumminess. The micro-doughLab data showed that the dough showed elevated dough development time and water absorption, greater softening and lower stability with enlarged VPP substitution. The final baked bread obtained a lower volume, a lower specific volume and a darker crust and crumb, whereas lipids, proteins and minerals were magnified by the increased substitution of VPP. An impressive increase in total phenolic content was noticed with a marginal surge in flavonoids; however, antioxidant activity was amplified significantly (p<0.05) for the extract of VPP-containing bread. Although the bread substituted with VPP remained less accepted by sensory analysis for its colour, taste, flavour, texture and overall acceptability, it could be a potential source of fibres, minerals and other beneficial bioactive components that would enhance the consumer’s life quality and health.

The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. This review undertakes a comprehensive review of the recent advancements in electrolysis technology, exploring its applications in fruits and meat industry and its impact on nutritional, functional, microbiological, safety, and sensory characteristics. It is concluded that the EW should be considered an essential component of industrial equipment sanitization and food product decontamination by offering antimicrobial benefits and promoting functional component accumulation. Nevertheless, the effectiveness of EW can be compromised by the presence of organic matter and equipment corrosion. Furthermore, it provides a concise overview of EW generation, elucidates the influential factors governing its production, and delineates prospective directions for research and development in this field.

Nixtamalization is a process used in the production of tortillas. This process offers many advantages, such as improving the rheological, nutritional, and textural properties of the masa. This process is carried out under different steps which affect the quality of the final product such as the cooking and soaking conditions and the quantity of ash. In addition, the fragility of the masa makes the tortillas brittle. The present work was initiated with the aim of determining the nixtamalization conditions that would improve the textural, rheological, and nutritional properties of masa. The response surface methodology, using the central composite design was applied to three factors including the ash content and cooking and soaking times, and the responses evaluated were the adhesiveness, cohesion, final viscosity, and gelatinization temperature of masa obtained from two varieties of maize (Atp-Y and Kassaï). The optimums masa flours obtained were characterized using standard methods. Results showed that, the masa made from Kassaï variety needed a cooking time of 51.21 min and soaking time of 16.10 h in the presence of 0.80 g of ash. For the Atp-Y variety, the conditions included a cooking time of 49.17 min and a soaking time of 23.4 h in the presence of 0.24 g of ash. The responses obtained showed an adhesiveness of 0.10 kg/f and 0.05 kg/f, cohesion of 1.08 kg/f and 1.23 kg/f, final viscosity of 1504.80 cP and 1328.30 cP, gelatinization temperature 73.50 °C and 71.50 °C, and finally retrogradation 435.50 cP and 316 cP, respectively, for Kassaï and Atp-Y. Chemical characterization of the optimum masa showed that the white masa had a high protein content (10.50%), carbohydrates (71.70%), and fiber (2%) while the yellow masa presented the highest lipid content (5.47%). These finding demonstrated that Kassaï (white) maize-masa flour obtained in optimal conditions can be recommended for the production of good quality tortillas because tortillas made with this masa are less crumbly and more elastic.

Pakistani small and medium-sized enterprises (SMEs) have an important role and contribute less than other countries, yet their significance cannot be denied. The SME sector is confronted with multiple problems, including export issues because of the trust factor and least knowledge of the latest food safety standards, which have made it difficult to contribute to the GDP of the nation. Various standards such as Food Safety, HACCP, GGAP YUM GAP, MacDonald’s GAP, ISO 9001, and ISO 14001 are being implemented in Pakistan for decades. This study was designed to highlight the critical issues of Pakistani SMEs in adopting management systems, i.e., food safety management systems. Data from 107 SMEs from different fields (beverages, baking, meat, postharvest processing, etc.) of Pakistan were collected through a detailed questionnaire and fed to SPSS V 26.0 for statistical illustration and articulation of the results. In this study, SME company profiles were analyzed and showed that 43% had 6–20 employees, 78.5% were manufacturers, and 68.2% were in business for 7–15 years. The focus was on sales growth (35.5%), profit growth (38.3%), return on assets (42.1%), gross revenues (47.7%), net cash flow (46.7%), customer satisfaction (47.7%), and customer satisfaction relative to competitors (46.7%). A total of 21.5% of SMEs implemented local standards, 23.4% implemented international standards, and 54.2% implemented both local and international standards. Certification benefits included establishing an effective system (62.6% agreed), understanding roles and responsibilities (76.6% agreed), and more efficient documentation (60.7% agreed). However, 29.9% and 24.3% of respondents found international standards such as FSSC 22000 and BRC challenging to apply in local organizations due to language and cost barriers. Above all, the current study implies the dire need for the development of Pakistan’s food safety management system (PFSMS) standard. The PFSMS should be easy to understand, low in cost, and highly applicable in different sectors of the SMEs in Pakistan.

The study of consumption behavior on green food plays an important role in promoting agricultural environmental protection and eco-agricultural production. Based on the practical investigation, this paper makes an empirical study on the consumption behavior of green food by using binary logistic regression model. It is found that consumer’s education level has a significant positive effect on green food consumption. Consumer income level does not pass the test on consumption behavior, but the change direction is opposite. Consumer age and premium of green food are negatively correlated with consumption motivation and behavior, while green food reliability and satisfaction are positively correlated with consumption motivation and behavior. Consumer gender, marital status, and information channels have no significant impact on consumption motivation and behavior. According to the research results, the production and marketing of green food should pay attention to the product quality and the actual feedback from consumers, and should increase the market propaganda to improve the attention and recognition ability on green food, and should take effective measures to develop the older consumer’s market.

Due to inadequate treatment, diabetes mellitus, which is characterized by hyperglycemia, is a global health challenge that requires creative management techniques. This study explores the therapeutic potential of Abelmoschus esculentus L. Moench fruit extracts in diabetes, offering an ample approach includes phytochemical analysis, qualitative and quantitative assessments, antidiabetic efficacy, antioxidant potential, and in vivo and in vitro investigations. Thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), and gas chromatography–mass spectrometry (GC–MS) were utilized to disclose the phytochemical profile of the fruit extracts, which indicated a diverse range of bioactive compounds. Four polyphenolic compounds including chlorogenic acid, quercetin, rutin, and morin were confirmed by HPLC fingerprinting, with rutin being the most prevalent. Qualitative analysis reveals the presence of carbohydrates, emodin, terpenoids, lignin, glycosides, and anthraquinones, while indicating the absence of amino acids, anthocyanins, phlobatannins, lactones, and leucoanthocyanins. Quantitative analysis reveals total phenolic, tannin, and flavonoid. In vitro assessments demonstrate the ability of the extracts to inhibit alpha amylase. Radical scavenging activities were evaluated through DPPH assay, underscoring their antioxidant capacity with high effect in methanol extracts. Additionally, the methanol extract decreased the blood glucose level of Type 2 diabetic mice. Notably, test samples stabilized blood glucose levels, reversed deviations in blood profile parameters, blood biochemistry, and regulated organ weight. Based on its antioxidant and antidiabetic effects, as well as positive effects on the physiology of Type 2 diabetic mice, A. esculentus emerges as an important nutraceutical vegetable. As an important nutraceutical vegetable, it holds promise for diabetes management. A. esculentus can be incorporated into dietary interventions for individuals with diabetes, harnessing its natural antioxidant and antidiabetic properties. Our findings validate the traditional use of A. esculentus in green therapeutics. In conclusion, A. esculentus emerges as a valuable ally in the fight against diabetes, bridging the gap between ancient wisdom and modern science. Further research and practical implementation are warranted to fully realize its potential.

Vegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrients required emphasis. The current food system and manufacturers are inadequate to maximize the existing food or plant resources’ public demand concurrently to minimize environmental pollution. Important sources of nutritional qualities of these byproducts and their valorization trends are getting research interests. In this review, we have summarized the nutritional qualities and their means of valorization of vegetable and fruit byproducts which have maximum global production from the FAO (2021) published data. The nutritional qualities of the main byproducts are highlighted and the current trends to valorize them into innovative health-promoting products were assessed. Valorization investigations conducted on these byproducts into food additives (dietary fiber concentrates), nutraceuticals, edible food packaging materials, fermented beverages, and natural dyes were mainly focused on in this review. There are limitations in valorizing technologies of vegetable and fruit byproducts. Hence, further studies are vital to develop novel processing techniques for each of these byproducts. Benefiting from the food waste is a pearl of wisdom and ignoring the value can be participating in pollution.

The physicochemical composition of the oil extracted from three different melon seed varieties (named Uzbek-Russian, Soski, and Soski Green), which were collected from three various geographical parts of Iran (north, northeast, and center), was determined in 2021 and 2022. The macronutrient components, fatty acid profile, sterol compounds, phenolic compounds, tocopherols, and oxidative stability of the melon seed oils were determined. The oil content of melon seeds ranged from 43.3% to 47.3%. Linoleic (54.48% to 60.35%), oleic (24.35% to 28.03%), and palmitic acids (10.15% to 12.65%) were the predominant fatty acids. No significant differences were observed between the three cultivars and between the 2 years of the study in terms of macronutrient components and fatty acid profiles (p>0.05). Twelve different phenolic compounds were identified, of which caffeic acid was the major compound, ranging from 39.74% ± 1.70% (Soski Green) to 63.45% ± 1.25% (Uzbek-Russian). The amounts of caffeic acid and oxidative stability of Uzbek-Russian were significantly higher than those in the two other cultivars. β-Sitosterol (approximately 60%) and γ-tocopherol (71.6 to 84.07 mg/100 g) were the major sterol and tocopherol compounds, respectively. The results indicated that the physical and chemical specifications of the three investigated melon seed oils were stable for two consecutive years. Therefore, melon seed oil is a rich source of bioactive compounds and could be introduced as a healthy oil for human consumption.

Yoghurt is a widely consumed fermented dairy product, known for its flavour and perceived health benefits. To create herbal yoghurt with unique attributes, different amounts (0, 4, 6 and 8 g) of cinnamon, garlic and ginger were incorporated into the yoghurt postfermentation, resulting in multiple samples. The research assessed various aspects of the herbal yoghurt, including proximate composition, micronutrients, physicochemical properties, antioxidant content, sensory attributes and microbiological characteristics. The proximate analysis revealed variations in moisture (86.67% to 87.79%), protein (4.26% to 4.28%), fat (3.82% to 3.91%), ash (0.88% to 0.95%) and carbohydrates (0.12% to 1.73%). The vitamin C content ranged from 0.21 mg/100 mg to 0.21 mg/100 mg, and vitamin A content from 2.79 IU to 2.86 IU. Phosphorus and calcium content varied from 90.43 mg/100 mg to 91.87 mg/100 mg and 53.72 mg/100 mg to 53.83 mg/100 mg, respectively. The herbal yoghurt exhibited a pH range of 4.57 to 4.67, total titratable acidity from 0.43 to 0.51 and IC50 for DPPH values from 20.83 to 21.78. In terms of sensory evaluation, the control sample (YCTRL) garnered the highest mean scores for all attributes, including appearance, aroma, taste, aftertaste, mouthfeel, consistency and overall acceptability. Panellists rated YGP1, which contained 4 g of ginger powder, as the herbal yoghurt with the most acceptability. Microbiological analysis indicated that the total viable count ranged from 7.9 × 10² (cfu/ml) to 1.1 × 10³ (cfu/mL), with lactic acid bacteria counts varying from 1.4 × 10³ (cfu/mL) to 2.3 × 10³ (cfu/mL). Notably, no mould was detected in any of the yoghurt samples or the control, possibly due to the stringent aseptic conditions and hygienic measures maintained during production. From the results obtained, herbal yoghurt can serve as a highly nutritional functional food enriched with a variety of health benefits.

Spray drying is a widely utilized method in the pharmaceutical, food, and chemical industries for producing powdered products. However, a recurring challenge in this process is the persistent issue of surface stickiness, which diminishes product quality and operational efficiency. This paper examines the current trend of surface stickiness in spray drying and explores physicochemical approaches to mitigate fouling and enhance overall productivity. The stickiness is often attributed to the formation of lumps on drying chamber surfaces, adversely affecting the final product’s characteristics. The paper reviews existing literature on the causes and consequences of surface stickiness, emphasizing the need for innovative strategies to address this challenge. Promising solutions are emerging in the form of physicochemical approaches, involving the modification of drying chamber materials, applying different operational approaches, optimization of process parameters, and the introduction of drying aids. Researchers aim to alter the surface properties of drying chamber components, minimizing particle and wall deposition to prevent surface stickiness. The present review also delves into the impact of various physicochemical factors on spray drying performance, including temperature, airflow dynamics, and formulation composition. Understanding these factors is crucial for developing effective strategies to reduce fouling and enhance overall productivity in spray drying processes. This review sheds light on the prevalent issue of spray drying surface stickiness and underscores the significance of physicochemical approaches in overcoming this challenge. By addressing stickiness issues through innovative strategies, researchers and industry professionals can improve the efficiency and reliability of spray drying processes, ultimately elevating the quality of powdered products in pharmaceutical, food, and chemical manufacturing.

Edible bird’s nest (EBN) is an animal product with the world’s highest market price due to its value. The nests are made exclusively from the saliva secreted by swiftlet, a species of bird native to Southeast Asia. For over a century, EBN has been consumed in many parts of the world as a nutritious food. The high economic value of EBN attracts people to invest and engage in the bird nest industry. Currently, China is the largest importer of EBN, while Southeast Asian countries, namely, Indonesia, Malaysia, and Thailand, are the three largest exporters of EBN. An analysis of EBN’s compositions from most previous studies revealed that protein, carbohydrate, moisture, fat, and ash in EBN from the three central producing countries did not have apparent differences in their origins and were comparable to each other. Before 2011, EBN trade with China was unregulated. Consequently, the industry encountered problems due to the high nitrite content in EBN. Since then, these three countries have taken great measures to deal with this food safety issue and formulated a standard operating procedure (SOP) to meet the specific criteria listed for exporting EBN to China. Hence, this review discusses the quality and safety standards of EBN from the three countries and China’s standards for EBN importation.

Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to classify Iberian meat products. Despite the influence of the dry-cured processing, it has not been considered to stablish quality categories of this product, and neither utilizing different lipid sampling methods for analysis. This study evaluated fat from different areas and hams from various brands and quality categories to assess the correspondence between the fatty acid composition from different fat samples, the quality categories of the current classification of Iberian meat products, and the sensory profile of dry-cured hams. The analysed samples included fat from the coccyx in the carcass (CAR), subcutaneous fat from fresh and dry-cured Iberian hams (SCF and SCD, respectively), and intramuscular fat (IMF) from sliced and vacuum-packed dry-cured hams (IMF). These samples were sourced from different brands within each quality category of Iberian products and were evaluated based on their fatty acid composition. Additionally, a quantitative descriptive sensory analysis was conducted on the dry-cured hams in this study. Significant differences in the fatty acid composition and results from the principal component analysis were observed in all four types of analysed samples, indicating similarities among brands from the White and Green quality categories on the one hand and among brands from the Red and Black quality categories on the other hand. Sensory attributes of the dry-cured hams showed minimal significant differences among quality categories, likely due to the high variability among brands. The four types of sampling analysed in this work may be used for quality control in the industries, especially subcutaneous and intramuscular fat from dry-cured Iberian hams, which are easily obtained and handled, and are available until the end of processing.

Eleutheroside B, eleutheroside E, and isofraxidin are all important active ingredients for medicinal purposes of Eleutherococcus senticosus (Rupr. and Maxim).To improve the efficacy and quality of Chinese medicinal materials, optimizing the extraction process is necessary. By improving and innovating the process, the utilization efficiency of medicinal materials can be enhanced, promoting the effective utilization of Chinese medicinal materials. This experiment focused on three traditional components of Eleutherococcus senticosus, a medicinal plant known for its various bioactive properties. High-performance liquid chromatography and response surface methodology were employed to investigate the effects of extraction parameters on the yield of these components. Mathematical model analysis was used to optimise the response surface experimental design and to determine the exact extraction conditions for each ingredient. In the extraction method prediction model, the method described in the best group extracted more of the three active ingredients. The extraction rate of the components was increased by 1.33 percent compared to the conventional extraction method. Meanwhile, the R-square of this prediction model was as high as 0.938. A validated method was used to quantify the three components in 21 samples of Eleutherococcus senticosus from different origins. The results revealed significant variations in the component content among the samples. The recall F1 of cross-validation sets in the GA-decision tree of the classifier reaches 0.833. K-means cluster analysis was performed to classify the samples based on their component profile, providing a basis for quality assessment. The novel content evaluation model developed in this study enabled a reliable and visual comparison of the component differences among the samples and extraction conditions, determining the optimal extraction parameters for each component of Eleutherococcus senticosus. This study offers new techniques and insights for the development and utilization of natural active ingredients from Chinese herbs, with important scientific and practical implications.

Celiac disease is an autoimmune-mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten-free diet. Gluten-free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well-balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten-free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA-TOPSIS multicriteria decision-making method, revealing the 30% OSP-added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP-added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP-added gluten-free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (>4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten-free muffin production.

Campylobacter jejuni and Campylobacter coli portion as an important food-borne pathogen owing to the consumption of raw milk of animal species is unmoving unidentified. This survey appraised both phenotypic and genotypic patterns of antimicrobial resistance amongst the C. jejuni and C. coli strains isolated from raw milk samples. Totally, 850 raw milk samples were examined for C. jejuni and C. coli. After culture, species identification was done using PCR. Phenotypic and genotypic patterns of antimicrobial resistance were assessed using disk diffusion and PCR, respectively. One hundred and ten out of 850 (12.94%) raw milk samples were contaminated with Campylobacter spp (95% confidence interval). The highest contamination rate with Campylobacter spp. was observed in raw cow milk (18.18%). C. jejuni and C. coli species were detected in 45.45% and 32.72% of Campylobacter isolates, respectively (P<0.05). C. jejuni strains showed the highest resistance rate toward tetracycline (84%), gentamicin (80%), ampicillin (74%), and erythromycin (64%). Similarly, C. coli isolates showed the highest resistance rate toward tetracycline (63.88%), gentamicin (58.33%), and ampicillin (52.77%). The lowest resistance rate of C. jejuni and C. coli was observed against chloramphenicol (10% and 2.77%), nalidixic acid (22% and 8.33%), clindamycin (36% and 13.88%), and ciprofloxacin (38% and 16.66%), respectively. The most routinely identified antimicrobial resistance genes amongst the C. jejuni isolates were tetA (66%), blaOXA−61 (54%), tetO (46%), and tetB (40%), while those of C. coli isolates were blaOXA−61 (52.77%), tetA (41.66%), cmeA (27.77%), and tetO (27.77%). The prevalence of simultaneous resistance toward more than 4 antimicrobial agents amongst the C. jejuni and C. coli isolates was 46% and 16.66%, respectively. C. jejuni and C. coli average multiple antimicrobial resistance (MAR)-indexes in the present research were 0.49 and 0.32, respectively. The simultaneous presence of phenotypic and genotypic profiles of antimicrobial resistance amongst the resistant C. jejuni and C. coli bacteria suggests an imperative threat rendering contaminated raw milk consumption and probable occurrence of campylobacteriosis.

Food coloring not only provides an attractive appearance but also aids in the quality of the food. Currently, colorants derived from natural sources, especially plants, are widely used for food coloring, with many benefits for health and the environment. This study used yellow and purple pigments extracted from Gardenia fruits and Peristrophe leaves for chemical component analysis and antioxidant and toxicity tests. Results from LC/MS analysis demonstrated that the major compounds contributing to the yellow color of the Gardenia extract and purple color of the Peristrophe extract were Crocin-1 (C44H64O24) and Perisbivalvine B (C13H10N2O4), respectively. Moreover, the physiochemical tests showed that yellow and purple pigments were stable in a wide temperature range from 40 to 100°C. The yellow pigment was stable in a pH range of 1.0–12.0, while the purple pigment was not stable in acid media. These extracts also possessed moderate antioxidant activities with IC50 values of 0.33 g/L and 0.31 g/L for Gardenia and Peristrophe extract, respectively. In addition, toxicity tests on zebrafish embryos indicated that these extracts had low toxic activities with high LD50 values of 1.31 g/L for Gardenia extract and 0.74 g/L for Peristrophe extract. These tested extracts had also no acute toxicity on mice. Conclusively, this study provided important information about the major chemical components, which create yellow and purple colors for the Gardenia and Peristrophe extracts, and strongly suggested that the pigments extracted from Gardenia and Peristrophe can be safely used as food colorants.

Properties of modified starch are of great interest to the bakery industry. Moreover, corn germ incorporation in bread has multiple health benefits. The aim of this study was the formulation of Brotchen bread with corn germ flour (0, 10, 20, and 30% w/w) and modified corn starch (0, 10, 20, and 30% w/w). The effect of heat-moisture treatment (HMT) and pregelatinization (PG) of starch was investigated on the rheological and physicochemical properties of bread. The addition of corn germ flour and modified starch increased some farinograph properties, i.e., water absorption, consistency, and dough development time, and decreased dough stability. The degree of softening of the dough increased after 12 min after supplementation. The farinograph quality number in the dough containing HMT was the highest value. By replacing corn germ flour and modified starch, extensograph parameters such as dough resistance were strengthened and dough extensibility was weakened. Also, the energy of the dough increased. The highest fat, protein, fiber, and moisture content was observed in the treatment containing 30% corn germ flour and HMT starch (HMT3). Also, the HMT3 treatment had the highest specific volume and porosity and the lowest weight loss and hardness (p<0.05). Regarding the color parameters, HMT3 treatment showed the highest lightness (L∗) and the lowest yellowness (b∗). Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (p>0.05). Therefore, the corn germ flour and modified starch in the formulation of bread improved the functional and nutritional properties of bread and can be used in the bread formulation especially at a concentration of 30%.

Manihot esculenta Crantz (cassava) is an important food crop in developing nations, with its tubers and leaves being a source of ascorbic acid, thiamin, riboflavin, and niacin (vitamins) and calcium, iron, potassium, and zinc (minerals). Malnutrition prevalence in some Kenyan Counties that relied on cassava-based diets has partly been attributed to processing methods and/or nutrient bioaccessibility. The study area Kilifi County grows Kibandameno and Tajirika cassava varieties and is on record for high prevalence of undernutrition. The levels of vitamins and minerals, and their bioaccessibility in raw, boiled, and deep-fried tubers, and pounded then boiled leaves of Kibandameno and Tajirika cassava varieties were studied. Digestion was done using static gastrointestinal digestion prior to the determination of vitamins (by HPLC) and minerals (by AAS and AES). Bioaccessibility of both vitamins and minerals was significantly higher (P<0.001) in boiled followed by deep-fried and lowest in raw tubers. Bioaccessibility ranged between 27% (Fe)–85% (vitamin C) in boiled, 20% (Fe)–79% (vitamin B1) in deep-fried, and 15% (Fe)–(72% (K) in raw tubers. Bioaccessibility in processed leaves was significantly higher (P<0.001) than in raw. This ranged between 11% (Fe)–81% (vitamin B1) in processed and between 8% (Fe)–67% (K) in raw leaves. Processing therefore significantly reduced levels of ascorbic acid, thiamin, riboflavin, niacin, calcium, iron, potassium, and zinc in raw tubers and leaves of Kibandameno and Tajirika Manihot esculenta Crantz varieties. Their bioaccessibility however significantly increased, being higher in tubers than in leaves.

Mushrooms are traditionally packaged in single-use retail packaging made of commercially available polyethylene terephthalate. It is now necessary to replace these plastics, which, after use, significantly pollute the environment, with biodegradable alternatives. After the jute fibre is extracted from the jute plant, the jute stick is left behind and can be used to make packing paper. Jute stick was used as a raw material for the development of packaging paper following three pulping methods: (i) alkaline sulfite anthraquinone methanol (ASAM); (ii) kraft; and (iii) peracetic acid (acid) methods. An analysis was conducted on the pulps’ yield, chemical composition, crystallinity, whiteness, and cost-effectiveness. From each pulp, three gram per square metre (GSM) of paper (100, 200, and 300) were produced and their rates of water vapour transfer, swelling, and physical and mechanical absorption were assessed. The acid approach was the most expensive, whereas the ASAM method produced the highest yield (50.2%). The acid pulp paper had the longest folding endurance with three to five hundred double folds. Although kraft paper’s water absorption time was just 0.5–1 min, it had a higher tensile index than ASAM paper. For this reason, ASAM200 paper was chosen for making the packing tray. After ten days, there was no discernible difference between the mushrooms packed in the ASAM200 packing paper tray and those in commercially available PET containers kept at 5°C and 65% relative humidity in terms of weight loss, colour, texture, and general acceptability. Therefore, it was discovered that ASAM200 paper might be a sustainable option for packing highly respiring fruits and vegetables.

This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests. Iranian white cheese inoculated with Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), L∗, a∗, b∗ color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. The pH value, L∗, a∗, b∗ indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. The physiochemical, microbial, and sensorial findings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.

Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (Amygdalus communis L.) oil cake (AOC), which is a by-product of oil extraction, is rich in antioxidants and protein and fiber contents. The effects of extrusion conditions, feed moisture content (12–16%), screw speed (120–220 rpm), and AOC replacement (10 : 30%) on antioxidant activity, TPC, SME, functional properties, and melting enthalpy were investigated. WAI, WSI, and SME of the extrudates decreased with the addition of AOC, while the antioxidant activity, TPC, melting enthalpy, and SDF increased with the increase of AOC content. Increasing the screw speed had negative effects on the antioxidant activity and TPC and positive effects on the WSI, SME, and SDF of the snacks. Optimum extruded products were obtained at an AOC content of 28%, a moisture content of 12%, and a screw speed of 120 rpm screw speed with 0.876 desirability. Thus, puffed products containing AOC would be a nutraceutical food that is a good source of phenolic components.

The food industry is seeking alternatives to chemical additives and preservatives due to the increasing consumers’ demand for healthier food products. Ziziphora tenuior L. (Z. tenuior) is an aromatic medicinal plant that exhibits various biological properties such as antibacterial, antifungal, antioxidant and anti-inflammatory properties. The aim of this study was to assess the impact of Z. tenuior essential oil (ZTEO) incorporation (700 μg/g) into mayonnaise on its stability, as well as to investigate the potential for replacing synthetic preservatives. The results demonstrated that the ZTEO extraction yield by the Soxhlet method was 3%. The GC-MS analysis of ZTEO showed the presence of 36 different components, with pulegone (27.5%), borneol (16.5%), 1, 8-cineole (9.8%), camphor (8.37%), β-pinene (5.31%), and α-pinene (4.64%) as the major compounds. Results of antimicrobial activity showed that the highest and the lowest minimum inhibitory concentration (MIC) values were obtained for Escherichia coli (700 μg/mL) and Saccharomyces cerevisiae (10 μg/mL). Also, the inhibition zone diameter increased by increasing the level of ZTEO, and Staphylococcus aureus (33 mm) and S. cerevisiae (36 mm) had the highest inhibition zone at level of 75%. Incorporation of ZTEO into mayonnaise prevented the growth of all microorganisms (bacteria, fungi, and yeast) during three months of storage. This indicates the potential of ZTEO as a natural preservative to replace synthetic preservatives. The results indicated the potential for incorporating ZTEO into mayonnaises and demonstrated the possibility of replacing commonly used preservatives with a natural alternative, offering consumers healthier food.

This study aimed to investigate the nutritional and structural properties of kodo (Paspalum scrobiculatum) and little (Panicum sumatrense) millets on administering ultrasonication and germination treatments. Significant changes in the treated samples were recorded, including lower levels of antinutrients such as tannin and phytates, and higher antioxidant activity, improving their nutritional value. The treated kodo and little millets showed significantly improved nutritional bio-accessibility, with an impressive in vitro protein digestibility of >82%. The modified structure of the starch granules in the treated millets showed pseudoplastic flow characteristics and a polyhedron/spherical morphology which was a novel finding. DSC thermogram revealed that the treated millets may be processed at higher temperatures while exhibiting a lower enthalpy, which could expand their uses in a range of food products. FTIR spectra indicated the presence of phenolic groups in both millet samples studied, at approximately 2817 cm⁻¹ frequency. The results obtained offer insightful information about the benefits of ultrasonication and germination for processing kodo and little millets in terms of altered starch characteristics, enhanced bio-accessibility of nutrients, and better nutritional profiles, which qualify millets for the development of functional food products.