International Journal of Food Science最新文献

{"title":"Microbial Quality Assessment of Farmers' Market Food Products in Central Virginia During the COVID-19 Pandemic.","authors":"Chyer Kim, Abeer Abujamous, Daria Clinkscales, Allissa Riley, Salina Parveen, Junglim Lee, Eunice Ndegwa, Theresa Nartea","doi":"10.1155/ijfo/1807052","DOIUrl":"https://doi.org/10.1155/ijfo/1807052","url":null,"abstract":"<p><p>Given the positive correlation between the rise in farmers' markets and foodborne illness cases, it is crucial to assess the impact of personal protective equipment (PPE) use during the COVID-19 pandemic on food microbial quality. This study is aimed at determining the prevalence and antimicrobial resistance (AMR) profiles of potential foodborne pathogens in a diverse range of food products obtained from farmers' markets in Central Virginia during the COVID-19 pandemic. A total of 740 food samples, comprising eight fresh produce types and four animal-derived products, were randomly collected in duplicate from 15 registered farmers' markets in Central Virginia (within a 50-km radius of Virginia State University) between August 2020 and December 2021. The samples represented products from 76 farm operations. <i>Campylobacter</i>, <i>E. coli</i>, <i>Listeria</i>, and <i>Salmonella</i> were detected in the samples at 1.5%, 19.2%, 7.3%, and 0.8%. Compared with the previous findings between March-November 2017 (prepandemic), <i>Campylobacter</i> and <i>Listeria</i> prevalence decreased by about 3.6% and 5.5%, whereas <i>E. coli</i> and <i>Salmonella</i> increased by 1.7% and 0.3%. Resistance to ampicillin, streptomycin, nalidixic acid, and amoxicillin-clavulanic acid was most common in 90.9% <i>Campylobacter</i>, 50.4% <i>E. coli</i>, 90.9% <i>Listeria</i>, and 66.7% <i>Salmonella</i> isolates, respectively. Overall, resistance to streptomycin was the most prevalent, seen in 48.8% of isolates, and about 7% exhibited multidrug resistance (MDR). None of the tested antimicrobials was universally effective against all bacterial species. Despite compliance with PPE protocols by vendors and consumers during the pandemic, foodborne pathogens with AMR continue to be detected in food commodities, highlighting the importance of ongoing research and education to address these issues and promote the safe development of farmers' markets.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"1807052"},"PeriodicalIF":3.1,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13147353/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147837667","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":"Impact of State of Ripeness and Culinary Treatments on the Hypoglycemic, Antioxidant, and Nutritional Properties of Two Varieties of <i>Solanum aethiopicum</i> L. Fruit.","authors":"Ghislain Maffo Tazoho, Josephat Gabriel Zazi Weike, Justine Odelonne Kenfack, Vanis Slauvers Akago, Donald Sévérin Dangang Bossi, Hermine Doungue Tsafack, Hilaire Macaire Womeni, Inocent Gouado","doi":"10.1155/ijfo/2713487","DOIUrl":"https://doi.org/10.1155/ijfo/2713487","url":null,"abstract":"<p><p>The aim of this study was to characterize two varieties of <i>Solanum aethiopicum</i> according to their ripeness stage and culinary treatments. Green and red fruits from the local variety (V1) and the modern variety (V2) were subjected to steaming and boiling, resulting in 24 samples. These samples were used to assess the phytochemical, nutritional, antioxidant, and hypoglycemic properties of <i>S. aethiopicum</i> using standard methods. The results showed that all the samples had high fiber content, with the highest fiber content found in the pulps of each variety (26.76 ± 0.16%DM for V1 and 30.82 ± 0.10%DM for V2). The results also showed that culinary treatments reduced the antinutrient (phytates, oxalates, and tannins) content. The presence of minerals in the samples, such as iron and zinc, varied, with iron contents ranging between 2.27 ± 0.01 and 7.48 ± 0.03 mg/100 g, and zinc contents ranging between 1.02 ± 0.01 and 21.97 ± 0.32 mg/100 g. The red samples showed higher total phenol content before culinary treatment in both varieties, with a value of 101.01 ± 1.04 mg GAE/g; however, a significant decrease was observed after the two cooking methods. The samples also showed the ability to reduce Fe³⁺ to Fe²⁺ and to scavenge DPPH free radicals. The ability of <i>S. aethiopicum</i> extracts to inhibit the α-amylase enzyme showed inhibition percentages above 50% in the selected samples in vitro. Furthermore, in vivo, the oral glucose tolerance test showed that the extracts exhibited hypoglycemic activity, as the samples effectively regulated glycemic peaks compared with the negative control. In conclusion, the steamed, skin-on fruits of the local variety of <i>S. aethiopicum</i> exhibited the best nutritional, antioxidant, and hypoglycemic properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2713487"},"PeriodicalIF":3.1,"publicationDate":"2026-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13139839/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147837724","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":"Analysis of Heat-Mass Transfer and Exergy in Heating Process of Chilled Ready-to-Eat Foods Using High-Power Microwave Ovens.","authors":"Jirapol Klinbun, Phadungsak Rattanadecho, Waraporn Klinbun","doi":"10.1155/ijfo/4410623","DOIUrl":"https://doi.org/10.1155/ijfo/4410623","url":null,"abstract":"<p><p>The objective of this research was to develop a 3-D coupled electromagnetics, heat transfer, and mass transfer model for transient microwave heating of chilled ready-to-eat (RTE) foods. The effect of power level, multi compartment plastic tray design, and placement angle on the temperature and moisture distributions and the rate of heating were predicted. Then, the energy and the exergy in microwave heating system were analyzed in detail. The model was validated for heating 150 g of steamed rice and 80 g of steamed chicken breast within multi compartment plastic tray for 60 s in 800 W microwave oven on a no turntable. The spatial variation of the top surface temperatures of the chilled RTE foods were captured by an infrared camera, the transient temperatures at eight locations recorded using k type thermocouple sensors. The temperature distribution during heating all showed good agreement with the simulation results. The difference rate of temperature rise (RTR) values between experimental and simulation data were 0.40°C/s-0.57°C/s (for steamed rice) and 0.07°C/s-0.42°C/s (for steamed chicken breast). Results illustrated that the developed model comprehensively explained the phenomena during the microwave heating of chilled RTE foods. The optimum study conditions had the maximum heating efficiency of 1300 W, foods in tray A1, and placement angle of 135°. Additionally, it was found that the multi compartment tray design becomes the most influencing factor to increase exergy efficiency. These findings will contribute to the development of more efficient heating protocols and improved design of microwave heating systems for RTE food applications.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"4410623"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13129507/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814532","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":"Engineering Physicochemical Stability of Pumpkin Suspensions Using Dual-Modified Mango Cotyledon Starch.","authors":"Ramiro Torres-Gallo, Diego F Tirado, Andrés Chávez-Salazar, Francisco J Castellanos-Galeano, Misael Cortés-Rodríguez","doi":"10.1155/ijfo/6791845","DOIUrl":"https://doi.org/10.1155/ijfo/6791845","url":null,"abstract":"<p><p>The development of sustainable and high-performance biomaterials from agroindustrial byproducts represents a strategic avenue for advancing green materials engineering. This work evaluated and experimentally optimized the physicochemical properties of a pumpkin suspension formulated with modified starch from mango cotyledons. Statistical models were fitted to optimize critical variables such as viscosity (<i>μ</i>; to be 1000 cP), zeta potential (<i>ζ</i>; absolute value to be maximized), spectral stability index (<i>R</i>; to be minimized), and particle size distribution (to be minimized). Experimental optimization of multiple responses allowed for the development of a stable colloidal system. Optimal conditions included homogenization for 10 min, using a suspension with 6% total pumpkin pulp solids and 2% dual-modified starch. Under these conditions, the suspension achieved a viscosity of 1000 cP, a zeta potential of -30.72 mV, a spectral stability index of 0.45, and particle sizes of 300 <i>μ</i>m (D[4;3]) and 99 <i>μ</i>m (D[3;2]). Verification of the model showed relative error < 20<i>%</i> for most variables, confirming its usefulness for the design of stable functional foods. The findings validated the potential of modified starches from agroindustrial byproducts to create stable, functional, and sustainable food dispersions.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"6791845"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13131065/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814659","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":"A Modified BCA Method for Determination of Residual Protein in Enzymatic Biosynthetic Rebaudioside M.","authors":"Feng Li, Wenjing Zhang, Jiaxi Bai, Xinjing Yang, Yanyan Huo, Yingjuan Qu","doi":"10.1155/ijfo/2967051","DOIUrl":"https://doi.org/10.1155/ijfo/2967051","url":null,"abstract":"<p><p>The sweetener Rebaudioside M (Reb M) has broad application prospects and can be produced on a large scale by enzymatic methods. However, detecting exogenous protein residues in Reb M products remains a major challenge, and methods for detecting protein residues in Reb M have rarely been reported. In this study, Reb M was dissolved in a sodium hydroxide solution to improve its solubility, and proteins were precipitated using deoxycholic acid sodium and trichloroacetic acid solutions. This precipitation method also eliminated the interference of Reb M in the detection results. After reconstituting the residual protein with water, the protein content in Reb M was measured using the bicinchoninic acid (BCA) method. The analytical method was internally validated according to the following parameters: range of linearity, limits of detection, limits of quantitation, sensitivity, accuracy, and precision. The optimized method was then successfully applied to the determination of protein residues in Reb A, Reb D, and Reb M. The recoveries ranged from 90.60% to 109.40%, and the intraday and interday relative standard deviation (RSD) for precision was both less than 5%. Results from 10 samples, including process products, final products, and products from different manufacturers, demonstrated that the method was suitable for the quantitative detection of residual proteins in enzyme-catalyzed Reb M, providing technical support for the quality control of Reb M.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2967051"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13130140/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814400","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":"Enzymatic and Nonenzymatic Antioxidant Systems Affected by the Application of Hydrothermal Treatment and Calcium Chloride in Papaya Fruit.","authors":"Blanca Alicia López-Zazueta, Martha Edith López-López, Roberto Gutiérrez-Dorado, Jordi Gerardo López-Velázquez, Denisse Aurora Díaz-Corona, Evangelina García-Armenta, Misael Odin Vega-García, Lidia Elena Ayón-Reyna","doi":"10.1155/ijfo/9794917","DOIUrl":"https://doi.org/10.1155/ijfo/9794917","url":null,"abstract":"<p><p>Papaya fruits have a high content of bioactive compounds that provide them high antioxidant capacity; however, these fruits undergo rapid deterioration processes once harvested, which implies a decrease in antioxidant activity. In order to reduce the oxidative stress that causes deterioration in the fruit, it is important to use technologies to increase the antioxidant system of the fruit. In that sense, the aim of this work was to evaluate the effect of a hydrothermal treatment (HT), calcium chloride (CaCl₂), and their combination (HT-CaCl₂) on the physicochemical quality and the enzymatic and nonenzymatic antioxidant systems of papaya fruits. Harvested papaya was treated with HT (48°C, 25 min), CaCl₂ (1% w/v), and the combination HT-CaCl₂ followed by storage at 12°C for 20 days. Physicochemical quality (weight loss, external color, and firmness), bioactive compounds (ascorbic acid [AA], total phenolics, and carotenoid content), antioxidant capacity (ABTS and DPPH), and the activity of antioxidant system enzymes (peroxidase [POD] and ascorbate peroxidase [APX]) were evaluated. In this regard, HT-CaCl₂ was the most effective treatment in controlling weight loss, preserving the external fruit color, and maintaining the firmness. Furthermore, HT-CaCl₂ boosted the fruit antioxidant properties by maintaining the amount of ascorbic acid and increasing total phenolics and carotenoids. Thus, fruits treated with HT-CaCl₂ showed a higher antioxidant capacity as well as increased activity of the enzymes of the antioxidant system. In general, HT-CaCl₂ can be used as an effective treatment to enhance antioxidant properties by maintaining bioactive compounds and increasing antioxidant enzymes, as well as maintaining the physicochemical quality of papaya fruits.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"9794917"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13129932/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814626","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":"Effects of Chemical Ripening With Calcium Carbide on Nutritional Composition, Antioxidant Capacity and Heavy Metal Accumulation in Climacteric Fruits.","authors":"Abduljalil Muhammad Mode, Umar Faruk Magaji, Musa Sodiq Babatunde, Abdullahi Dandare, Ibrahim Aliyu Dabai, Shamsudeen Umar Dandare","doi":"10.1155/ijfo/7226409","DOIUrl":"https://doi.org/10.1155/ijfo/7226409","url":null,"abstract":"<p><p>Fruits are important dietary sources of nutrients, phytochemicals and antioxidants essential for human health. In many developing countries, calcium carbide (CaC₂) is widely used as a low-cost artificial ripening agent despite its associated health risks. This study evaluated the impact of CaC₂ ripening on the nutritional composition, phytochemical content, antioxidant properties and elemental profile of banana (<i>Musa</i> spp.), mango (<i>Mangifera indica</i>) and plantain (<i>Musa paradisiaca</i>). Fruits were naturally ripened (control) or treated with 10 or 30 g/kg CaC₂. Standard analytical methods were used to determine proximate composition, phytochemicals, antioxidant activity (DPPH, FRAP and TPC), vitamins, mineral elements and heavy metals. CaC₂ treatment significantly increased ash content while reducing protein, carbohydrate and lipid levels, with fibre responses varying among fruits. Phytochemical profiles were altered in a dose-dependent and fruit-specific manner, including reductions in alkaloids and polyphenols and increases in flavonoids and tannins. Antioxidant vitamins (C and E) decreased significantly (<i>p</i> < 0.05), and antioxidant activities were generally suppressed, particularly DPPH radical scavenging capacity. Mineral concentrations increased due to contributions from CaC₂, while toxic heavy metals (arsenic, lead and cadmium) were present in CaC₂ and accumulated significantly in treated fruits, with arsenic showing the greatest increase. Collectively, these changes indicate that CaC₂ not only accelerates ripening but may also promote progression toward overripening, leading to nutrient depletion and biochemical deterioration. This study provides an integrated, multiparameter evaluation of CaC₂-induced ripening across multiple climacteric fruits and demonstrates direct transfer of toxic contaminants into edible tissues. The findings highlight significant food safety concerns and underscore the need for stricter regulation, control and the promotion of safer, sustainable ripening alternatives.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7226409"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13129937/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814685","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":"Ulvan Polysaccharide of <i>Ulva lactuca</i> From Coastal Indonesia: Functional Prebiotic Properties via Enzymatic and Nonenzymatic Extraction.","authors":"Yuliana Tandi Rubak, Herianus J D Lalel, Budiana I Gusti M Ngurah, Welem Linggi Turupadang, Fenny Amilia Mahara, Dandy Yusuf","doi":"10.1155/ijfo/4529168","DOIUrl":"https://doi.org/10.1155/ijfo/4529168","url":null,"abstract":"<p><p>Indonesia's rich macroalgal biodiversity offers valuable resources for functional food development, particularly ulvan, a sulfated polysaccharide derived from <i>Ulva lactuca</i>. While ulvan shows promising prebiotic potential, its extraction efficiency and structure-function relationships are strongly influenced by processing conditions. This study optimized ulvan recovery from <i>U. lactuca</i> harvested from the Bolok coastal waters (Kupang, Indonesia) and evaluated its chemical composition, structural characteristics, and in vitro prebiotic functionality. Three extraction strategies were compared: mild hydrothermal-enzymatic (cellulase)-ultrasonication (HEU-C), mild hydrothermal-multienzyme-ultrasonication (HEU-Mix), and a nonenzymatic hydrothermal-ultrasonication (HU) method. The HEU-C method achieved the highest yield (29.85%), significantly exceeding that of HU (12.22%). Chemical analyses revealed that HEU-C extracts contained the highest levels of polysaccharides, reducing sugars, and uronic acids, whereas HU extracts retained the greatest sulfate content. FTIR and SEM analyses demonstrated that different extraction methods induced distinct structural modifications and changes in surface morphology. Ulvan extracted via HEU-C exhibited the strongest antioxidant activity (DPPH radical scavenging capacity: 50.58%), followed by HEU-Mix and HU. In vitro fermentation assays showed that HEU-C extracts (1%-5% <i>w</i>/<i>v</i>) significantly promoted the growth of <i>Lactobacillus rhamnosus</i> RAL43, <i>Lactobacillus plantarum</i> RAL25, and <i>Lactococcus lactis</i> SwR14, with performance comparable to or exceeding that of fructooligosaccharides. Fermentation was further characterized by soluble sugar consumption and the production of short-chain fatty acids (SCFAs), including acetic, propionic, and butyric acids. Overall, enzyme-assisted extraction enhanced ulvan bioactivity, structural accessibility, and prebiotic performance, positioning it as a promising functional ingredient for microbiota-targeted food applications and marine-derived nutraceutical development.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"4529168"},"PeriodicalIF":3.1,"publicationDate":"2026-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13131321/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814800","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":"Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to Characterize <i>Nitraria tangutorum</i> Bobrov.-Blended Wine.","authors":"Hao Chen, Ying Li, Ming Chi, Yuting Wang, Numan Khan, Ni Yang, Xuefei Wang, Yanzhen Zhang, Fei Wang, Yuhua Bao, Yulin Zhang, Zhumei Xi","doi":"10.1155/ijfo/3378651","DOIUrl":"https://doi.org/10.1155/ijfo/3378651","url":null,"abstract":"<p><p><i>Nitraria tangutorum</i> Bobrov. (<i>N. tangutorum</i>) is a drought-tolerant and salt-loving plant with high nutrient value, native to northwest China. Its distribution in the Qaidam Basin covers nearly 1000 square kilometers, yielding 0.5-10 × 10⁵ tons of industrial juice by-products annually. However, the bitter and fishy taste of the plant limits its industrial application. Blending is an effective technique to enhance the sensory qualities of wine. In this study, eight blended wines were prepared by mixing <i>N. tangutorum</i>-fermented wine (NT) with either Meili rosé wine (ML) or a combination of highland barley wine (QK) and \"Shine Muscat\" grape juice (SM) in different proportions. The results showed that both blending methods significantly reduced titratable acidity and volatile acidity of NT, while increasing its flavanol and tannin contents as well as brightness. Sensory evaluation revealed that the blended samples NT-QK-SM-2 (30%:35%:35%) and NT-ML-2 (15%:85%) received higher scores in appearance, aroma, taste, and overall quality. Analyses by gas chromatography-ion mobility spectrometry (GC-IMS) and GC-mass spectrometry (GC-MS) indicated that NT-QK-SM-2 contained higher levels of ethyl lactate, 2-methyl-1-propanol, 1-butanol, and other compounds, contributing to its unique aromatic profiles. In contrast, NT-ML-2 showed elevated concentrations of acetaldehyde, isobutyl acetate, and other compounds, imparting a more pronounced floral and fruity flavor. Partial least squares discriminant analysis (PLS-DA) identified ten key biomarkers for distinguishing the blended wines: ethyl caproate, ethyl butyrate, ethyl isobutyrate, octanal, ethyl succinate, β-ionone, 2-methyl-4-ethylphenol, (E)-3-hexen-1-ol, 1-hexanol, and 1-propanol. These findings demonstrate that blending can significantly improve the aroma and sensory quality of <i>N. tangutorum</i> wine, offering a viable approach to transform this nutrient-rich but otherwise single-flavored resource into a product with market potential.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"3378651"},"PeriodicalIF":3.1,"publicationDate":"2026-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13128985/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814673","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":"Profiling of Antimicrobial Resistance Genes and Genotype-Phenotype Associations in <i>Salmonella</i> spp. Isolated Along the Broiler Production Chain in Karnataka, India.","authors":"Mohammad Nasim Sohail, Srikrishna Isloor, Doddamane Rathnamma, S Chandra Priya, Belamaranahally M Veeregowda, Nagendra R Hegde, Nicola J Williams, Csaba Varga","doi":"10.1155/ijfo/8152167","DOIUrl":"https://doi.org/10.1155/ijfo/8152167","url":null,"abstract":"<p><p>The emergence and dissemination of antimicrobial resistance genes (ARGs) in poultry-origin <i>Salmonella</i> spp. pose a threat to food safety. This study characterized the genotypic antimicrobial resistance (AMR) in <i>Salmonella</i> spp. isolates across the broiler chicken production chain in Karnataka, India, and the co-occurrence between AMR phenotypes and genotypes. Samples were collected from hatcheries (HAT), commercial broiler farms (CBFs), and retail meat shops (RMSs). A total of 106 <i>Salmonella</i> spp. isolates were obtained and screened for 35 ARGs belonging to seven antimicrobial classes using polymerase chain reaction (PCR). In total, 20/35 ARGs (57%) were detected in <i>Salmonella</i> spp. isolates from the entire production chain. The <i>tetA</i> (70%), <i>bla</i> _TEM (50%), <i>mcr-2-mcr-5</i> (29%-35%), <i>aac</i> (6 ^')-Ib-cr (21%), <i>qnrS</i> (19%), <i>qnrD</i> (18%), <i>cmlA1</i> (13%), and <i>sul1</i> (8%) were the most prevalent ARGs detected. The principal component analysis revealed distinct ARG profiles by production stage, with the highest diversity of ARGs found in RMS. All five <i>mcr</i> genes were detected in CBFs and RMSs, raising concerns about resistance to colistin, a last-resort antibiotic for human medicine. The highest co-occurrence was observed between doxycycline resistance and the <i>tetA</i> gene. Hierarchical clustering for AMR phenotypes and genotypes was performed using Ward's minimum variance method. A main cluster was identified, which included co-occurrence of resistance to tetracyclines, quinolones, aminoglycosides, and <i>β</i>-lactams within the same isolates. Clustering of AMR phenotypes did not result in clear separation of isolates by source (HAT, CBFs, or RMSs), suggesting dissemination or persistence of shared resistance profiles across production stages. This study highlights the presence and diversity of ARGs, as well as resistance to critically important antimicrobials, and calls for interventions, including antimicrobial stewardship, enhanced biosecurity, good farming and meat processing practices, and routine surveillance to mitigate AMR.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"8152167"},"PeriodicalIF":3.1,"publicationDate":"2026-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13126426/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147814729","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}