International Journal of Food Science最新文献

{"title":"Designing an Optimized Nanocomposite Film Comprising Hydroxypropyl Methylcellulose, Nanoclay, and Dill Essential Oil to Extend the Shelf Life of Eggs.","authors":"Mohammad Faghei Shahrbabaki, Alireza Shahab Lavasani, Nazanin Zand, Leila Nateghi, Mohammad Reza Eshaghi","doi":"10.1155/ijfo/6633069","DOIUrl":"10.1155/ijfo/6633069","url":null,"abstract":"<p><p>The use of films in the food industry is very widespread, with a focus on improving the quality of packaging films using nanoparticles and essential oils. The aim of this study was to optimize the formulation of hydroxypropyl methylcellulose (HPMC) film by combining nanoclay and dill essential oil (DEO). The ideal values of nanoclays and essential oils were determined through response surface design and Design Expert software. The results showed that the responses of water vapor permeability and tensile strength of the film were affected by input factors (amount of nanoclay and amount of essential oil), and the final model was estimated to be 4.26 wt% of nanoclay and 1.70 <i>V</i>/<i>w</i> of DEO. The optimal film was produced and compared with the samples of HPMC film containing nanoclay and the control sample (film without nanoclay and DEO). The optimal sample had the lowest rupture force (428 N), the lowest water vapor permeability (146.91 g.m/m².s.Pa∗10¹¹), the lowest solubility in water (24.12%), and the highest antioxidant and antimicrobial activity (75 DPPH) compared to the other samples. In the second stage of the study, raw egg samples were coated with an optimal HPMC film, and their qualitative properties were investigated. It was observed that egg samples coated with optimal layer had the lowest weight loss (4%) and egg white pH (8.7), while the Haugh index (5.56) and egg yolk index (8.3) had the highest value in samples coated with optimal layer. The sensory evaluation of egg samples showed that the optimal samples had the highest score in flavor coefficient (5.3). Based on the results of this study, it can be stated that the use of HPMC film containing nanoclay and DEO has a significant positive effect on improving the quality properties of eggs (<i>p</i> < 0.05).</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"6633069"},"PeriodicalIF":2.7,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12097867/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144127401","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}

{"title":"Assessing Food Safety Knowledge and Awareness Among Hospital Food Handlers in Qatar: A Cross-Sectional Study.","authors":"Nahlah AlMesbah, Mohamed Aabdien, Latifa AlMohannadi, Iheb Bougmiza","doi":"10.1155/ijfo/5450277","DOIUrl":"10.1155/ijfo/5450277","url":null,"abstract":"<p><p>In large-scale cooking environments, such as hospital catering, the risk of food contamination due to improper handling escalates with numerous personnel's involvement. Given the critical nature of hospital settings, ensuring stringent adherence to food safety protocols is imperative to prevent adverse health outcomes. This study aims to evaluate food safety knowledge and awareness concerning safe food handling practices among Qatar hospital catering staff, enhancing patient safety and improving healthcare quality. A cross-sectional survey utilizing a validated self-administered questionnaire was conducted among food handlers employed by Hamad Medical Corporation between November 13 and December 7, 2023. The questionnaire was distributed across various hospital facilities. The study involved 366 participants, 60.9% exhibiting good knowledge, 30.1% satisfactory, and 9% lacking adequate food safety knowledge. Similarly, 95.9% of participants exhibited <i>good</i>, 3% demonstrated <i>satisfactory</i>, and 1.1% displayed <i>inadequate</i> awareness regarding safe food handling practices. Significant disparities in total knowledge scores were observed across marital status categories (<i>p</i> = 0.043) and job positions (<i>p</i> = 0.002). Furthermore, variations in total awareness scores about safe food handling practices were noted among different categories of years of experience (<i>p</i> = 0.009) and job positions (<i>p</i> = 0.016). Although overall knowledge and awareness among hospital catering staff in Qatar were commendably high, periodic refresher courses are recommended to sustain adherence to best practices. Additionally, continuous oversight and qualitative research to observe actual food handling behaviours are crucial for maintaining optimal food safety standards, complementing self-reported practices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5450277"},"PeriodicalIF":2.7,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12088837/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144101879","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}

{"title":"Nutritional Quality of Fresh Tuber and Flour From <i>Arisaema schimperianum</i> (<i>Amoch</i>) Food Plant as Affected by Pretreatment Drying Methods.","authors":"Gezahegn Abawa Zeleke, Adamu Zegeye Hadis","doi":"10.1155/ijfo/9545629","DOIUrl":"10.1155/ijfo/9545629","url":null,"abstract":"<p><p>The present study analyzed the nutritional composition, antinutrient, and mineral composition of fresh <i>Arisaema schimperianum</i> tuber and flour popularly consumed in southern Ethiopia. Tubers and flour were subjected to laboratory analysis for moisture, crude protein, total ash, crude fiber, crude fat, total carbohydrate, gross energy, and minerals: Ca, Fe, Mn, Zn, and P. Antinutritional factors (phytate, oxalate, and tannin) were determined following standard procedures. The flours were prepared separately from sun-dried (SD), freeze-dried (FD), and oven-dried (OD) tubers. Fresh tubers and flour from SD, FD, and OD <i>Arisaema schimperianum</i> had the following compositions: moisture content of 86.77%, 13.19%, 13.95%, and 11.29%, respectively; crude protein of 1.44%, 2.22%, 2.9%, and 1.93%, respectively; total ash of 4.4%, 5.85%, 5.45%, and 6.18%, respectively; crude fiber of 2.36%, 2.51%, 2.72%, and 3.11%, respectively; crude fat of 1.93%, 2.37%, 2.68%, and 3.23%, respectively; total carbohydrate of 5.6%, 76.06%, 75.05%, and 78.11%, respectively; gross energy of 44.97%, 334.36%, 312.08%, and 349.23%, respectively. The Ca content (mg/100 g) of fresh and flour (SD, FD, and OD) was found to be 94.15, 44.26, 60.00, and 50.53, respectively; the Fe content (mg/100 g) was 15.84, 6.17, 9.37, and 6.05; the Zn content was 7.64, 5.20, 6.14, and 6.13; the P content was 56.11, 43.02, 48.44, and 40.12; and the Mn content was 1.91, 1.49, 1.76, and 0.97. No significant differences in Zn content were observed between the OD and FD products. The phytate contents (mg/100 g) of the fresh tuber and SD, FD, and OD flour were 32.18, 18.98, 20.26, and 15.51, respectively. Oxalate (mg/100 g) was 22.05, 6.66, 9.96, and 6.19, while tannin (mg/100 g) was found to be 14.03, 7.39, 8.11, and 6.42, respectively. In conclusion, fresh tuber and flour from <i>Arisaema schimperianum</i> are nutritious and rich in phosphorus, calcium, and iron. However, drying before milling reduced the mineral content and antinutritional factors while increasing the proximate values, except for the moisture content.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9545629"},"PeriodicalIF":2.7,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12069835/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144017603","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}

{"title":"Rigor Mortis in Farmed Common Carp <i>Cyprinus carpio</i>: The Effects of Handling Temperature.","authors":"A A Mohammed, A Y Jassim, A T Yesser, Q H Al-Hamadany","doi":"10.1155/ijfo/8376835","DOIUrl":"https://doi.org/10.1155/ijfo/8376835","url":null,"abstract":"<p><p>The study was conducted to determine the rigor mortis in common carp <i>Cyprinus carpio</i>, weighing 1100 ± 163 g and measuring 37.5 ± 1.87 cm in total length. Immediately after catching, the fish were killed by a blow to the head, followed by washing with tap water, before being placed in six insulated boxes, either at the ambient temperature (25 ± 3°C) or at a chilled temperature of (0°C). The rigor mortis and biochemical changes were monitored at regular times to measure the rigor mortis index (%), pH, and chemical composition. The rate of rigor mortis index in fish kept at ambient temperature was 100% within 10 h after fishing, while it was 100% after 20 h in fish kept at a chilled temperature. During the later postmortem changes, pH slightly increased to reach a value of 7.2 for fish kept at ambient temperature and 7 for fish kept at a chilled temperature. The results also showed nonsignificant differences (<i>p</i> > 0.05) in the chemical composition of fish before and after rigor mortis. Therefore, it was considered that the development of rigor mortis in common carp occurring more rapidly at ambient temperature than at chilled temperature.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8376835"},"PeriodicalIF":2.7,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12055304/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144006424","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}

{"title":"Extraction of Bioactive Compounds From <i>Withania somnifera</i>: The Biological Activities and Potential Application in the Food Industry: A Review.","authors":"Siva Karthikeyan Singirala, Praveen Kumar Dubey, Swarup Roy","doi":"10.1155/ijfo/9922626","DOIUrl":"https://doi.org/10.1155/ijfo/9922626","url":null,"abstract":"<p><p>As awareness of the link between diet and health grows, people are increasingly prioritizing functional foods that offer additional health benefits beyond basic nutrition. Ashwagandha, scientifically known as <i>Withania somnifera (WS)</i>, is a perennial plant which belongs to the family Solanaceae, which grows abundantly in subtropical regions of the world. Ashwagandha is a renowned Ayurvedic herb with diverse applications in global dietary supplements and traditional medicines. It has extensive medicinal potential in traditional Indian systems such as (Ayurvedic, Unani, and Siddha) and contemporary medicine, recognized as the \"Indian ginseng.\" <i>WS</i> is a dietary additive composed of various phytochemicals and active compounds such as withanolides, polyphenols, flavonoids, alkaloids, which exhibit therapeutic properties, including anti-inflammatory, anticancer, antistress, antioxidant, antimicrobial, antidiabetic, cardioprotective, hypoglycemic, hepatoprotective, immunomodulatory, and rejuvenating effects. <i>WS</i> has been scientifically proven to be highly effective against numerous neurological and psychological disorders. The incorporation of ashwagandha into food enhances the biological activity of the food as well as enhances the functional properties, making it a valuable functional food with potential health benefits. This review provides an updated analysis of <i>WS</i>, emphasizing its bioactive compounds, extraction techniques, and functional food applications. Unlike previous studies that primarily focused on its medicinal properties, this review highlights integration into food systems, addressing technological challenges, stability, and commercial viability. Additionally, it compiles advancements in analytical techniques, offering insights into enhancing bioavailability and sensory optimization, thereby bridging traditional herbal use with modern food science.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"9922626"},"PeriodicalIF":2.7,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12048197/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143999944","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}

{"title":"Microwave-Assisted Extraction of Hemp Seed Oil: Process Optimization for Enhancing Oil Yield and Bioactive Compound Extractability.","authors":"Aymane Allay, Chaymae Benkirane, Abdessamad Ben Moumen, Youssef Rbah, Marie-Laure Fauconnier, Hana Serghini Caid, Ahmed Elamrani, Farid Mansouri","doi":"10.1155/ijfo/7381308","DOIUrl":"https://doi.org/10.1155/ijfo/7381308","url":null,"abstract":"<p><p>Hemp seed oil is a valuable source of unsaturated fatty acids. However, its high degree of unsaturation makes it highly susceptible to oxidation, which can compromise its quality and nutritional value. Enhancing its stability can be achieved by incorporating antioxidant compounds naturally present in the seeds. A deeper understanding of the interactions between the extraction process and the oil's composition would provide valuable insights for optimizing both its stability and bioactive properties. In this context, this study was aimed at investigating and optimizing the microwave-assisted extraction of hemp seed oil, enriched with bioactive compounds, using response surface methodology. Three extraction factors were investigated: microwave power (600, 750, and 900 W), cosolvent percentage (0%, 5%, and 10% ethanol relative to hexane), and extraction time (5, 10, and 15 min). Several responses were studied, including oil yield, total phenolic content (TPC), total tocopherols, oxidative stability index (OSI), chlorophylls, carotenoids, quality indices (peroxide value and conjugates [diene and triene]), and color (<i>L</i>∗, <i>a</i>∗, <i>b</i>∗, <i>C</i>∗⁣_ab, and <i>h</i> _ab). The optimum extraction conditions were 800 W, 7.5% EtOH, and 13.60 min, reaching a maximum yield of 30.69%. The resulting oil showed a high OSI (28.60 h) and a richness in TPC, tocopherols, carotenoids, and chlorophylls (88.55, 510.64, 27.21, and 99.68 mg/kg oil, respectively) along with an acceptable oxidation quality and intense color parameters (<i>L</i>∗ = 33.54, <i>a</i>∗ = -4.01, and <i>b</i>∗ = 3.17). Furthermore, a detailed analysis of phenolic compounds using HPLC-DAD/ESI-MS was carried out on microwave-extracted oils. The finding showed that both variables (power and %EtOH) resulted in notable fluctuations in the phenolic profile of the extracted oil. The contents of phenolic acids (13.48 mg/kg), hydrocinnamic acid amides (9.97 mg CTE/kg), and lignanamides (16.18 mg CTE/kg) identified in the hemp seed oil were highest under 600 W, 10% ethanol, and 10 min.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"7381308"},"PeriodicalIF":2.7,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12045678/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143996671","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}

{"title":"Reduced Predicted Glycaemic Response and Inhibitory Effects on Lipid-Digesting Enzymes of Pasta Enriched With Flour of <i>Malus domestica</i> \"<i>Annurca</i> cv.\" Pulp or Peel.","authors":"Maria Neve Ombra, Filomena Nazzaro, Florinda Fratianni","doi":"10.1155/ijfo/8361330","DOIUrl":"https://doi.org/10.1155/ijfo/8361330","url":null,"abstract":"<p><p>Pasta is widely consumed, and incorporating certain components can transform it into a functional food with health advantages. These components include antioxidants, dietary fiber, and enzyme inhibitors associated with a decreased risk of various health issues. The <i>Malus domestica</i> variety <i>Annurca</i> is abundant in bioactive compounds, making it a suitable candidate for producing functional foods. We developed durum wheat tagliatelle enriched with dried and powdered <i>Annurca</i> pulp or peels at two distinct supplementation levels (3% and 6%) on a laboratory scale. The in vitro ability to inhibit digestive enzymes and the predicted glycaemic value of the enriched pasta were evaluated. Every formulation demonstrated inhibition of <i>α</i>-amylase, <i>α</i>-glucosidase, cholesterol esterase, and lipase in vitro. All the samples exhibited a low predicted glycaemic index (pGI), ranging from 41.25 to 45.76. These low pGI values indicate that fortified pasta has a lower impact on blood sugar levels and a slower digestion rate. The predicted glycaemic indices for pasta enriched with 3% or 6% pulp flour were 18.7% and 26.7% lower, respectively, than those for control pasta with durum wheat semolina alone. The reductions were similar for peel-enriched pasta at 3% and 6% (24.4% and 24.7%, respectively). Our in vitro results indicate that <i>Annurca</i> apple-fortified pasta has lipid- and glucose-lowering effects. Adding <i>Annurca</i> fruit flour with valuable and functional compounds could be relevant for obtaining pasta with potential health benefits.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"8361330"},"PeriodicalIF":2.7,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12045671/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143982917","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}

{"title":"OXITEST as a Screening Method to Evaluate Antioxidant Agents: A Study of Oxidative Stability of Fishmeal.","authors":"Miguel Albrecht-Ruiz, Jordan Vito-Villa, Pedro Cueva Martínez, Alberto Salas-Maldonado","doi":"10.1155/ijfo/5537919","DOIUrl":"https://doi.org/10.1155/ijfo/5537919","url":null,"abstract":"<p><p>Oxidation in fishmeal (FM) can generate sufficient heat to potentially trigger combustion, making it essential to assess its risk of self-ignition before transport to prevent fires. Ethoxyquin, commonly used to mitigate this risk, has been banned in some markets due to its genotoxicity, driving the search for alternative antioxidants. The traditional method to evaluate this risk, the SW-846 1050 test, is costly and time-consuming. We used the simpler and cheaper OXITEST method to assess the oxidative stability of FM by comparing oxygen consumption in FM with and without antioxidants. Fresh FM without antioxidants was used, which was stored at -30°C for 6 months. FM contained 7.2% moisture, 18.8% ash, 64.3% protein, and 9.7% crude fat; of the lipids, 75% were neutral, and 25% were phospholipids. The fatty acid profile of the lipids revealed high levels of EPA and DHA, with a DHA/EPA ratio greater than 1, which makes the FM more prone to oxidation compared to anchovy oil. Initial results demonstrated oxygen consumption in FM samples, although the inflection point (IP) was not detected. In a second step, after optimizing the sample volume (50 g), temperature (80°C), and time (4 h), oxygen consumption was evaluated by OXITEST in FM samples with increasing concentrations of ethoxyquin, demonstrating an inverse correlation between concentrations of ethoxyquin and oxygen consumption (Pearson's linear). Finally, we evaluated FM samples with various commercial antioxidants and compared the area under the curve for oxygen pressure versus time using FM alone as a negative control and FM with 750 ppm of ethoxyquin as the positive control. OXITEST measurements revealed differences in the rate of oxygen pressure loss among the studied agents, offering a comparative measure of antioxidant efficiency. The OXITEST method can be employed as a rapid and cost-effective method to evaluate oxidative stability and the effectiveness of antioxidants in FM.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5537919"},"PeriodicalIF":2.7,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12043389/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143998826","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}

{"title":"Effect of Boiling on Heavy Metal and Cyanide Concentrations and Associated Health Risks in Cassava and Cocoyam From a Gold Mining Area in Kade, Ghana.","authors":"Cecilia Owusu-Agyemang Fobi, Guy Eshun, Twumasi Ankrah Kwarteng, Afia Sakyiwaa Amponsah, Prince Owusu Adoma","doi":"10.1155/ijfo/5137953","DOIUrl":"https://doi.org/10.1155/ijfo/5137953","url":null,"abstract":"<p><p>This study investigated heavy metal and cyanide contamination in cassava (<i>Manihot esculenta</i>) and cocoyam (<i>Colocasia esculenta</i>) cultivated near gold mining operations in Kade, Ghana. It evaluated the efficacy of traditional cooking methods in reducing contaminant levels. Samples were collected systematically from six locations situated within 2 km of an active mining site and were analyzed quantitatively for cadmium (Cd), mercury (Hg), arsenic (As), and cyanide concentrations. Analysis revealed that unprocessed cassava contained Hg (0.301-0.426 mg/kg), As (0.010-0.020 mg/kg), Cd (0.024-0.030 mg/kg), and cyanide (0.301-0.620 mg/kg), with unprocessed cocoyam exhibiting comparable concentration ranges. Although these concentrations remained generally below WHO standards, thermal processing substantially reduced contaminant levels, decreasing Hg by 65%-80%, As by 85%-95%, and Cd by 60%-75% in both crops. Health risk assessment calculations demonstrated that unprocessed samples presented potential risks, particularly for children, with hazard index values for As (23.36-25.10) and Hg (2.53-2.39). However, thermal processing effectively reduced these values below the threshold of concern. The findings demonstrate that while heavy metal and cyanide contamination persists in root crops near mining sites, traditional cooking methods reduce exposure risks. These findings have important ramifications for public health regulations in mining communities since they show that proper food preparation techniques can significantly reduce the health risks related to exposure to cyanide and heavy metals in the diet.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5137953"},"PeriodicalIF":2.7,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12017952/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143999509","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}

{"title":"Antibacterial and Antifungal Activity and Acute Toxicity of Crude Extracts From the Wild Edible Mushrooms <i>Cantharellus veraecrucis</i>, <i>Cantharellus violaceovinosus</i>, and <i>Turbinellus floccosus</i>.","authors":"Antero Ramos, Guillermo Mendoza, Leonardo Serrano-Márquez","doi":"10.1155/ijfo/5004650","DOIUrl":"https://doi.org/10.1155/ijfo/5004650","url":null,"abstract":"<p><p>Many phytopathogenic and human pathogenic microorganisms have increased their resistance to conventional antibiotics and fungicides, which is why the most recent research has focused on exploring new strategies for their management and control. One of these strategies is the search for new natural compounds present in wild edible macrofungi, which in early research have shown evidence of having bioactive properties and high nutritional value, profitability, and biodegradability, among other benefits. The present study is aimed at determining the antibacterial and antifungal activity and acute toxicity of crude extracts obtained from fruit bodies of the wild mushrooms <i>Cantharellus veraecrucis</i>, <i>Cantharellus violaceovinosus</i>, and <i>Turbinellus floccosus</i>. The results revealed that the three fungal species have antibacterial activity, where the most notable species was <i>Turbinellus floccosus</i>, with an MIC = 1000 <i> μ</i>g/mL against <i>Enterococcus faecalis</i>, while <i>C</i>. <i>violaceovinosus</i> and <i>C</i>. <i>veraecrucis</i> showed an MIC = 62.5 <i> μ</i>g/mL, MBC = 250 <i> μ</i>g/mL, and MIC = 250 <i> μ</i>g/mL against <i>Clavibacter michiganensis</i>, respectively. Additionally, <i>Turbinellus floccosus</i> inhibited the phytopathogenic fungus <i>Acremonium strictum</i>, with a PIMG% = 62.20, and also exhibited a PIMG% = 58.73 (<i>p</i> ≤ 0.05) against <i>Colletotrichum asianum</i>. Regarding toxicity, the three fungal extracts showed moderate toxicity within an LC₅₀ range of 100-500 <i>μ</i>g/mL against <i>Artemia salina</i>. This study provides a first approximation to the potential pharmaceutical and/or agricultural use of extracts of these wild edible mushrooms. The results obtained open the possibility of testing these extracts in plant models (<i>in vivo</i>), contributing to the development of future biodegradable pesticides of natural origin.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5004650"},"PeriodicalIF":2.7,"publicationDate":"2025-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12014252/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143984956","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}