Food Quality and Safety最新文献_第5页

The involvement of brassinolides in fruit ripening: crosstalk with plant growth regulators and transcription factors 黄铜素内酯参与果实成熟：与植物生长调节剂和转录因子的相互作用

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-26 DOI: 10.1093/fqsafe/fyad071

Ailing Li, Xuetong Wu, Yi Huang, Xuejuan Pan, Kangding Yao, Zhiya Liu, Chunlei Wang, Weibiao Liao

引用次数: 0

The chemistry, stability and health effects of phenolic compounds in cultivated hawthorn (Crataegus pinnatifida var. major): a review 栽培山楂（Crataegus pinnatifida var. major）中酚类化合物的化学性质、稳定性和对健康的影响：综述

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-21 DOI: 10.1093/fqsafe/fyad067

Xipan Shu, Wenna Zhang, Yilong Liu, Xingqian Ye, Kunsong Chen, Xian Li, Yunlin Cao

{"title":"The chemistry, stability and health effects of phenolic compounds in cultivated hawthorn (Crataegus pinnatifida var. major): a review","authors":"Xipan Shu, Wenna Zhang, Yilong Liu, Xingqian Ye, Kunsong Chen, Xian Li, Yunlin Cao","doi":"10.1093/fqsafe/fyad067","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad067","url":null,"abstract":"\u0000 Cultivated hawthorn (Crataegus pinnatifida var. major), the principal cultivated hawthorn species in China, is rich in phenolic compounds. These phytochemicals are considered essential bioactive ingredients in different organs of the cultivated hawthorn, contributing to its health effects. However, there is lack of a comprehensive review that systematically summarizes the chemistry, health effects, and stability of phenolic substances. This review summarizes recent progress in characterization, classification and distribution of phenolic compounds in C. pinnatifida var. major, including procyanidins, flavonoids, phenolic acids, lignans and others. Importantly, the stability of these compounds was found to be influenced by factors such as the hawthorn development process, postharvest storage, postharvest processing, and the gastrointestinal tract environment. Additionally, the health effects of phenolic compounds in the cultivated hawthorn and their underlying mechanisms were discussed. This review provides valuable insights for the utilization of hawthorn resources and development of the hawthorn industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"24 2","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952686","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}

引用次数: 0

After the COVID-19 Pandemic: The Changes and Continuities in the Food Supply Chain COVID-19 大流行之后：食品供应链的变化与延续

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-13 DOI: 10.1093/fqsafe/fyad066

Chenyang Yu, Jinbo Song

{"title":"After the COVID-19 Pandemic: The Changes and Continuities in the Food Supply Chain","authors":"Chenyang Yu, Jinbo Song","doi":"10.1093/fqsafe/fyad066","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad066","url":null,"abstract":"\u0000 As the global COVID-19 pandemic stabilizes and control measures gradually ease, the food supply chain enters the post-pandemic era. The food supply chain is closely related to people's daily life, and it is becoming increasingly important to grasp its development direction in the post-epidemic era. So the aim of this paper is to summarize the changes and continuity of the food supply chains in the post-pandemic era. We used food reports published by most global authorities as the data source for this study and analyzed the development of production, logistics and consumption of food supply chains from the two dimensions of post-pandemic and pre-pandemic. Our paper shows, on one hand, the relaxation of COVID-19 control measures allows food production workers to return to their jobs, facilitates smooth food logistics, and reduces uncertainty in the food supply chain, thereby providing a better environment for its development. On the other hand, industry 4.0 plays an increasingly prominent role in the food supply chain. The trends of digitalization and mechanization in food production, cold chain logistics, smart logistics, online shopping, and health-conscious consumption that emerged during the pandemic will continue to persist and evolve in the post-pandemic era. We attempt to systematically analyze the development trend of food supply chain in the post-pandemic era, point out the implications and approaches for future research, and provide theoretical references for researchers, practitioners and consumers in the food field.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"57 5","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138976470","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}

引用次数: 0

Microbial Populations, Sensory and Volatile Compounds Profiling of Local Cooked Rice 本地熟米的微生物种群、感官和挥发性化合物分析

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-11 DOI: 10.1093/fqsafe/fyad065

Mohammad Sabri Nur-Shahera, N. Mahyudin, Muhammad Shirwan Abdullah Sani, Han Ming Gan, Chong Kah Hui, Jiangshan, Kousalya Padmanabhan, Mahmud Ab Rashid Nor-Khaizura

{"title":"Microbial Populations, Sensory and Volatile Compounds Profiling of Local Cooked Rice","authors":"Mohammad Sabri Nur-Shahera, N. Mahyudin, Muhammad Shirwan Abdullah Sani, Han Ming Gan, Chong Kah Hui, Jiangshan, Kousalya Padmanabhan, Mahmud Ab Rashid Nor-Khaizura","doi":"10.1093/fqsafe/fyad065","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad065","url":null,"abstract":"\u0000 This study is designed to investigate the microbial populations, sensory and volatile compounds profiling of locally cooked rice stored at room temperature (30 °C) on days 0, 1, 2 and 3 (D0, D1, D2 and D3) for the determination of its specific spoilage organisms (SSOs). Microbiological analysis showed the presence of spore-forming bacteria, yeast and moulds, which survived the cooking process. While Total Viable Count (TVC) exceeded the microbiological limit at 6.90 log CFU/g on D3, panellists deemed cooked rice unacceptable for consumption on D2 at a total sensory score of 11.00 which concludes D2 as the day cooked rice became spoiled. Through culture-dependent and culture-independent methods, Bacillus cereus was identified as the sole bacteria observed throughout the storage period confirming the bacteria as the SSO. The Volatile Organic Compounds (VOCs) analysis proposed several metabolites; 3-eicosene, 1-heptadecene, hexacosane, phenol, 4,4'-(1-methylethylidene)bis-, n-nonadecanol-1 and cyclohexanone as potential spoilage markers of cooked rice, that might be responsible for the off-odour produced by B. cereus during spoilage of cooked rice.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"3 6","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138982133","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}

引用次数: 0

The interaction mechanism between zein and folic acid in alkaline aqueous solutions: An experimental and molecular simulation study 玉米蛋白与叶酸在碱性水溶液中的相互作用机制：实验和分子模拟研究

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-10 DOI: 10.1093/fqsafe/fyad064

Jun Zhu, Yiling Yao, Yuying Liao, Lala Cai, Wenqi Zhang, Nuo Hong, Wenlin Sun, Chunhua Xiong, Lanying Yao

{"title":"The interaction mechanism between zein and folic acid in alkaline aqueous solutions: An experimental and molecular simulation study","authors":"Jun Zhu, Yiling Yao, Yuying Liao, Lala Cai, Wenqi Zhang, Nuo Hong, Wenlin Sun, Chunhua Xiong, Lanying Yao","doi":"10.1093/fqsafe/fyad064","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad064","url":null,"abstract":"\u0000 Folic acid (FA) is a vitamin that is not very soluble in water and is sensitive to the environment. Therefore, it is important to find suitable carriers for it. This research looked into how zein interacts with folic acid in alkaline aqueous solutions using experiments, molecular docking, and molecular dynamics simulation. Fluorescence spectroscopy showed that zein's quenching by folic acid was mainly static, and the main driving force behind this interaction was van der Waals forces and hydrogen bonds. The formation of zein-folic acid complexes was confirmed by ultraviolet-visible spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism spectroscopy. The results also showed that the structure of zein changed when it interacted with folic acid. Dynamic light scattering analysis revealed that the addition of folic acid caused proteins to aggregate. The aggregates of complexes had an irregular shape and were large, as observed under scanning electron microscopy and transmission electron microscopy. Molecular simulation was used to further investigate the interaction mechanisms. According to the findings, the folic acid molecule interacted with zein in a shallow recess near the protein surface. The dominant forces at play in the zein-folic acid interaction were van der Waals forces and electrostatic forces, including hydrogen bonding. This study exemplifies the interaction folic acid with zein in alkaline aqueous solutions and sheds light on how zein can be used as a carrier for folic acid.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"11 10","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138584786","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}

引用次数: 0

Fabrication of telechelic DNA bridged food emulsion gel as edible ink for 3D printing 制作用于 3D 打印的可食用油墨--DNA 桥接食品乳液凝胶

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-09 DOI: 10.1093/fqsafe/fyad063

Ruyuan Zhang, Hao Huang, Rong Ai, Dong Li, Yanqun Xu, Weiwei Jin, Zisheng Luo

{"title":"Fabrication of telechelic DNA bridged food emulsion gel as edible ink for 3D printing","authors":"Ruyuan Zhang, Hao Huang, Rong Ai, Dong Li, Yanqun Xu, Weiwei Jin, Zisheng Luo","doi":"10.1093/fqsafe/fyad063","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad063","url":null,"abstract":"\u0000 Interdroplet interactions affect the properties and textures of emulsions. In this study, we creatively introduced telechelic DNA to link the oil droplets directly at molecular scale to further improve viscoelastic properties of emulsions. A stable emulsion with 70% oil fraction was prepared by 40 mg/mL of whey protein isolate and peach gum polysaccharide complex (WPI-PGP complex). The addition of telechelic DNA (0.125 to 0.375 μM) made emulsion state from cream-like to self-supporting gel. Rheological experiments confirmed that the telechelic DNA could improve the yield stress, storage modulus/loss modulus (G’/G”) and apparent viscosity of emulsion gel in a concentration-dependent manner (0 to 0.375 μM). Inverted fluorescence images manifestly showed the interdroplet network of emulsion gel linked by telechelic DNA. For 3D printing, the emulsion gel with a higher concentration (0.375 μM) of telechelic DNA displayed a better surface quality and dimensional resolution, indicating an improved printability. Therefore, this study successfully designed a novel telechelic DNA-bridged emulsion gel, which showed great potential as edible inks for 3D printing.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"5 7","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586029","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}

引用次数: 0

Publication review of Food Quality and Safety during 2017–2022 2017-2022 年食品质量与安全出版物审查

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-05 DOI: 10.1093/fqsafe/fyad062

Tianle Xia, Chengcheng Gong, Jianlin Zeng

引用次数: 0

Comprehensive characterization and detection of nut allergens in bakery foods using Q–TOF mass spectrometry and bioinformatics 利用 Q-TOF 质谱法和生物信息学全面表征和检测烘焙食品中的坚果过敏原

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-11-29 DOI: 10.1093/fqsafe/fyad061

Daokun Xu, Haolun Huang, Zhen Liu, Yumei Wang, Qinan Liu, Xing Jiang, Jun Yang, Rui Ling

{"title":"Comprehensive characterization and detection of nut allergens in bakery foods using Q–TOF mass spectrometry and bioinformatics","authors":"Daokun Xu, Haolun Huang, Zhen Liu, Yumei Wang, Qinan Liu, Xing Jiang, Jun Yang, Rui Ling","doi":"10.1093/fqsafe/fyad061","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad061","url":null,"abstract":"Food allergy is a growing health issue worldwide and the demand for sensitive, robust and high throughput analytical methods is rising. In recent years, mass spectrometry–based methods have been establishing its role in multiple food allergen detection. In the present study, a novel method was developed for the simultaneous detection of almond, cashew, peanut and walnut allergens in bakery foods using liquid chromatography–mass spectrometry. Protein unique to theses four ingredients were extracted, followed by trypsin digestion, quadrupole time–of–flight (Q–TOF) mass spectrometry and bioinformatics analysis. Raw data were processed by de–novo sequencing module plus PEAKS DB (database search) module of the PEAKs software to screen peptides specific to each nut species. Thermal stability and uniqueness of these candidate peptides were further verified using triple quadrupole mass spectrometry (QQQ–MS) under multiple reaction monitoring (MRM) mode. Each nut species was represented by four peptides, all of which were validated for label–free quantification (LFQ). Calibration curves were constructed with good linearity and correlation coefficient (r2) greater than 0.99. The limits of detection (LODs) were determined to range from 0.11 mg/kg to 0.31 mg/kg, and were compared with the reference doses proposed by Voluntary Incidental Trace Allergen Labelling (VITAL). The recoveries of the developed method in incurred bakery food matrices ranged from 72.5% to 92.1% with relative standard deviations (RSD) of less than 5.2%. Commercial bakery food samples detection confirmed existence of undeclared allergens. In conclusion, this method shed light on the field of qualitative and quantitative detection of trace levels of nut allergens in bakery foods.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"38 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139211250","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}

引用次数: 0

Comparative Metabolic Analysis and Antioxidant Properties of Purple and White Wheat Grains: Implications for Developing Functional Wheat Varieties 紫麦和白麦粒的代谢分析和抗氧化特性比较：开发功能性小麦品种的意义

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-11-27 DOI: 10.1093/fqsafe/fyad060

Nannan Sun, Zhizhong Zhang, Yueting Xu, Zhengyuan Xu, Baoqiang Li, Qingfeng Fan, Guoping Zhang, Lingzhen Ye

{"title":"Comparative Metabolic Analysis and Antioxidant Properties of Purple and White Wheat Grains: Implications for Developing Functional Wheat Varieties","authors":"Nannan Sun, Zhizhong Zhang, Yueting Xu, Zhengyuan Xu, Baoqiang Li, Qingfeng Fan, Guoping Zhang, Lingzhen Ye","doi":"10.1093/fqsafe/fyad060","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad060","url":null,"abstract":"Pigmented wheat has garnered attention due to its elevated antioxidant activity. This study aimed to compare the metabolic components and antioxidant properties of purple and white wheat grains. The results revealed that purple wheat exhibited significantly higher levels of total polyphenols, total flavonoids, and antioxidant activity compared to white wheat. Metabolic analysis identified a total of 405 secondary metabolites using three extraction methods: free, acid, and alkali hydrolysis. Notably, there were substantial variations in 90, 80, and 73 secondary metabolites between white and purple wheat under the respective extraction methods. The content of hispidulin-8-C-(2''-O-glucosyl) glucoside, hispidulin-8-C-glucoside, diosmetin-6-C-glucoside, and scoparin decreased across all groups, while the content of peonidin-3-O-glucoside, keracyanin, kuromanin cyanidin-3-O-glucoside, and cyanidin-3-O-(6''-O-malonyl) glucoside increased. These findings suggest that pathways associated with anthocyanin, flavone, and flavonol biosynthesis were influenced. Furthermore, each extraction method revealed distinct secondary metabolites. Acid and alkali hydrolysis up-regulated 16 and 3 metabolites in purple wheat, and 20 and 3 metabolites in white wheat, respectively. Acid and alkaline hydrolysis also identified indole-3-carboxylic acid, vanillic acid, pyridoxine, and other metabolites with antioxidant and antihypertensive effects in both white and purple wheat. This indicates that acid and alkaline hydrolysis can dissociate a greater variety and quantity of differential metabolites. These findings offer valuable insights for breeders seeking to develop wheat varieties with enhanced functional nutrition.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"122 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139230617","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}

引用次数: 0

Development of a Multiplex Recombinase Polymerase Amplification Coupled with Lateral Flow Dipsticks for the Simultaneous Rapid Detection of Salmonella spp., Salmonella Typhimurium and Salmonella Enteritidis 开发一种多重重组酶聚合酶扩增法与侧流浸渍棒相结合的方法，用于同时快速检测沙门氏菌属、鼠伤寒沙门氏菌和肠炎沙门氏菌

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-11-23 DOI: 10.1093/fqsafe/fyad059

Zeqiang Zhan, Shoukui He, Yan Cui, Jinzeng Yang, Xianming Shi

{"title":"Development of a Multiplex Recombinase Polymerase Amplification Coupled with Lateral Flow Dipsticks for the Simultaneous Rapid Detection of Salmonella spp., Salmonella Typhimurium and Salmonella Enteritidis","authors":"Zeqiang Zhan, Shoukui He, Yan Cui, Jinzeng Yang, Xianming Shi","doi":"10.1093/fqsafe/fyad059","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad059","url":null,"abstract":"Salmonella spp. is one of the world-leading foodborne pathogens and its rapid detection is essential to ensure food safety. In this study, a visual method was established based on multiple recombinase polymerase amplification (RPA) coupled with lateral flow dipsticks (LFD) for the simultaneous detection of Salmonella spp., Salmonella Enteritidis (S. Enteritidis) and Salmonella Typhimurium (S. Typhimurium). The optimal volume and temperature for the multiplex RPA-LFD method were optimized as 25 μL and 38℃, respectively. The reaction process was completed within 25 min and the detection results were observed visually. The limit of detection (LOD) was 2.8×102, 5.9×102 and 7.6×102 CFU/mL for Salmonella spp., S. Enteritidis and S. Typhimurium, respectively. Meanwhile, the detection results of the established method showed no cross-reactivity between object Salmonella cells and other common foodborne bacteria, which was highly specific for Salmonella. More importantly, the developed method exhibited good performance in artificially contaminated chicken samples, and the LOD in artificially contaminated chicken samples was 2.8×103, 5.9×103 and 7.6×103 CFU/mL for Salmonella spp., S. Enteritidis and S. Typhimurium, respectively. Finally, the application of the multiple RPA-LFD method in retailed food samples displayed that this method was effectively and practically in the detection of Salmonella spp., S. Enteritidis and S. Typhimurium food. This multiplex RPA-LFD method provides a new sensitive and rapid alternative for the specific detection of Salmonella spp. and its important serovars in food.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"1 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139243141","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}

引用次数: 0