International Journal of Food Science最新文献

{"title":"Melon Peel Incorporation in Soy Protein-Maize Starch Extrudates: Effects of Formulation and Extrusion Variables on Chemical Composition, Antioxidant and Sensory Properties.","authors":"Betsabé Hernández-Santos, Jesús Rodríguez-Miranda, Juan G Torruco-Uco, José M Juárez-Barrientos, Cecilia E Martínez-Sánchez, José M Rivadeneyra-Rodríguez, Andrea Ángeles-Hernández, Enrique Ramírez-Figueroa","doi":"10.1155/ijfo/2197550","DOIUrl":"10.1155/ijfo/2197550","url":null,"abstract":"<p><p>The aim of this study was to evaluate the effect of extrusion conditions and formulation on the physicochemical, antioxidant, colour and sensory properties of extruded snacks enriched with melon peel (MP). For this purpose, response surface methodology (RSM) was applied using an experimental design in which the independent variables were barrel temperature (BT: 120°C-170°C), feed moisture content (MC: 16-25 g/100 g), soy protein concentrate/maize starch (SPC/MS: 25-40 g/100 g) ratio and MP (10-25/100 g) content. The response variables included chemical composition (moisture, ash, protein, fat, fibre and carbohydrates), colour parameters (<i>L</i> ^∗, <i>a</i> ^∗ and <i>b</i> ^∗), antioxidant activity (DPPH and ABTS) and sensory attributes (aroma, colour, flavour, texture, appearance and overall acceptability). The results indicated that increasing MP content enhanced dietary fibre levels and antioxidant capacity; however, high levels of this by-product tended to produce denser structures and to reduce the expansion index of the extrudates. Feed MC was identified as the process factor with the greatest influence on the physical and sensory properties, as it regulates melt viscosity and the development of the expanded structure during extrusion. In addition, increasing extrusion temperature promoted browning reactions that altered colour parameters and contributed to the formation of compounds with antioxidant activity. Intermediate levels of MC and MP, combined with moderate-to-high extrusion temperatures, produced extrudates with a better balance between nutritional value, technological properties and sensory acceptability. Therefore, the incorporation of MP represents a viable strategy for the valorisation of agroindustrial by-products and the development of extruded snacks.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2197550"},"PeriodicalIF":3.3,"publicationDate":"2026-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13547961/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148906215","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 Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.","authors":"Munahil Mahmood, Tahir Mahmood Qureshi, Mehrooz Ishfaq, Rana Muhammad Bilal, Muhammad Nadeem, Haile Welearegay, Mestawet Taye","doi":"10.1155/ijfo/1114786","DOIUrl":"10.1155/ijfo/1114786","url":null,"abstract":"<p><p>The present study investigated the effect of varying concentrations of olive fruit paste on the physicochemical characteristics, antioxidant potential, shelf stability, and sensory evaluation of Cheddar cheese during storage (0-2 months, 4°C). Olive fruit paste was incorporated at different percentages (0%, 1.5%, 3%, 4.5%, and 6%), whereas date fruit paste (6%) was also added in all the treatments except T_0- (without olive fruit paste and date fruit paste). The pH, ash content (%), titratable acidity (%), crude fiber (%), fat content (%), and moisture content (%) of Cheddar cheese showed significant (<i>p</i> < 0.05) variations among the treatments during storage. Freshly prepared Cheddar cheese supplemented with 6% olive fruit paste (T₄) showed the highest phenolic contents (442.47 mg/100 g GAE), total flavonoid contents (189.13 mg/100 g QE), DPPH activity (792.73 mg/100 g AAE), and FRAP activity (405.27 mg/100 g AAE). The antioxidant potential of all prepared Cheddar cheeses increased up to the 1st month of storage and then decreased after 2 months. Cheddar cheese supplemented with olive fruit paste showed a decreasing trend of total phenolics, total flavonoids, FRAP activity, and DPPH activity, whereas control cheese samples (without olive fruit paste, T_0- and T₀₊) showed an increasing trend of antioxidant potential throughout the storage (0-2 months). The maximum total plate counts (2.2 × 10⁴ CFU/g) and Y&M counts (1.2 × 10¹ CFU/g) were found in T₀₊ (control cheese), whereas the minimum TPC (1.72 × 10⁴ CFU/g) and Y&M counts (6.6 × 10¹ CFU/g) were also observed in T_0- after 2 months of storage. Furthermore, the sensorial properties of Cheddar cheese regarding appearance, texture, and overall acceptability decreased with the addition of olive fruit paste, whereas the flavor of Cheddar cheese was enhanced after supplementation with olive fruit paste. Based on the findings, it was concluded that freshly prepared Cheddar cheese supplemented with olive fruit paste would be nutritious and healthy due to greater antioxidant activity compared with the control cheese samples (without olive fruit paste, T_0- and T₀₊). Antioxidant potential, shelf stability, and sensorial quality of Cheddar cheese supplemented with olive fruit paste decreased after 2 months of storage period.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"1114786"},"PeriodicalIF":3.3,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13539071/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148887391","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":"The Effect of Various Fruit Juices Preservation Methods on Their Antioxidant Properties.","authors":"Dariusz Nowak, Michał Gośliński, Julia Soja, Magdalena Wudzińska, Emilia Rumińska","doi":"10.1155/ijfo/6321214","DOIUrl":"10.1155/ijfo/6321214","url":null,"abstract":"<p><p>Fruit juices constitute a valuable source of vitamins and bioactive compounds exhibiting strong antioxidant properties. The aim of the study was to evaluate the effect of different preservation methods on the antioxidant properties. The materials were: chokeberry (<i>Aronia melanocarpa</i>), blueberry (<i>Vaccinium corymbosum</i>), passion fruit (<i>Passiflora edulis</i>) and mango (<i>Mangifera indica</i>). Obtained juices were subjected to six preservation methods: three types of pasteurization (HTST, MTST, MTLT), two types of microwaving (30 and 15-s) and sonication. One part of each juice was a control sample, not subjected to preservation. The antioxidant capacity (DPPH, ABTS), total polyphenol content (TP, FBBB), total flavonoids (TF), and total anthocyanins (TA) were determined. <i>A. melanocarpa</i> juice exhibited the highest polyphenol content and the greatest antioxidant capacity, reaching of ca. 665 and 1020 mg TE/100 mL (DPPH and ABTS, respectively). Juices from <i>V. corymbosum</i>, <i>M. indica</i>, and <i>P. edulis</i> demonstrated lower antioxidant capacity resulting from significantly lower polyphenol content, including flavonoids and anthocyanins. Processing of fruit juices has an impact on the content of their bioactive compounds. Conventional preservation methods based on heating treatment may lead to losses of antioxidant properties, while microwaving and sonication did not reduce them and, in some cases, even enhanced them. In blueberry juice, most of treatments increased antioxidant capacity. In passion fruit juice, the highest activity was observed after HTST and sonication, whereas microwaving and MTLT significantly reduced antioxidant capacity. Overall, all analyzed juices represent valuable sources of bioactive compounds whose properties may be of importance from both nutritional and technological perspectives. Especially <i>A. melanocarpa</i> deserves to be regarded as superfruit.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"6321214"},"PeriodicalIF":3.3,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13523070/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148850625","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 Composition, Amino Acid, Fatty Acid Profiles and Total Polyphenols of Sweet Apricot Kernels.","authors":"Jamila Smanalieva, Janyl Iskakova, Nurzat Shaikieva, Anke Foerster, Anne Hellwig, Thomas Henle","doi":"10.1155/ijfo/4555989","DOIUrl":"10.1155/ijfo/4555989","url":null,"abstract":"<p><p>Sweet apricot kernels (<i>Prunus armeniaca</i> L.) are a by-product of apricot processing; however, they remain underutilised. This study investigated the nutritional composition and bioactive properties of sweet apricot kernels from three Central Asian cultivars: Suhany, Kandek and Kurmayi. Apricot kernels are a rich source of nutrients and bioactive compounds, highlighting their potential as functional food ingredients. The kernels contained 3.3%-4.7% moisture, 40.0%-49.9% fat, 17.9%-18.9% protein, 8.1%-14.7% crude fibre and 2.2%-2.7% ash. Glutamic acid was the predominant amino acid, accounting for 24%-25% of the total amino acid content. The kernels were rich in unsaturated fatty acids, with oleic acid (C18:1, <i>cis</i>-9) representing 24%-29% and linoleic acid (C18:2, <i>cis</i>-9,12) representing 5%-9% of total fat content. Essential minerals, including zinc, magnesium and copper, were present at nutritionally relevant levels, with a 30 g serving providing up to 11% of the daily requirement for zinc, 7%-20% for magnesium and 78% for copper. Total polyphenol content ranged from 29 to 194.8 mg GAE/100 g dry weight, whereas vitamin C content ranged from 2.2 to 7.1 mg/100 g. The amygdalin content in sweet apricot kernels is generally low (~0.06-0.88 g/100 g) compared to bitter kernels and is safe for consumption. These findings provide valuable data for updating food-composition databases.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"4555989"},"PeriodicalIF":3.3,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498889/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148792859","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":"Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.","authors":"Agus Slamet, Wafit Dinarto, Sundari Sundari","doi":"10.1155/ijfo/7244914","DOIUrl":"10.1155/ijfo/7244914","url":null,"abstract":"<p><p>The use of local food ingredients in noodle products is increasing due to their potential to improve nutritional value and functional properties. This study evaluated the effect of partially substituting wheat flour with modified cassava flour (mocaf) and pumpkin flour on the physicochemical characteristics, bioactive compound content, starch digestibility fractions, structural properties, and sensory acceptance of fresh noodles. Noodles were prepared using five wheat flour: mocaf: pumpkin flour ratios of 100:0:0, 80:10:10, 70:20:10, 60:20:20, and 50:25:25 (<i>w</i>/<i>w</i>). Physicochemical properties, bioactive compounds, starch digestibility fractions, and structural characteristics were evaluated through color measurements, texture analysis (hardness and deformation), cooking quality assessment, <i>β</i>-carotene and total phenolic determination, antioxidant activity analysis, in vitro starch digestibility evaluation, Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Increasing the proportion of mocaf and pumpkin flour significantly (<i>p</i> < 0.05) reduced noodle hardness from 7.79 to 5.35 N and deformation from 11.35% to 6.03%, while increasing cooking loss from 8.24% to 12.75%. Substitution also significantly increased <i>β</i>-carotene (2.29-124.46 <i>μ</i>g/g) and total phenolic contents (0.14-4.94 mg GAE/g) (<i>p</i> < 0.05). The in vitro starch digestibility results indicated lower levels of RDS and an estimated glycemic index, whereas RS content increased. The 60:20:20 formulation exhibited the highest sensory acceptance. These results indicate that mocaf and pumpkin flour substitution improves the functional and nutritional properties of fresh noodles and supports their development as functional foods based on local ingredients.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7244914"},"PeriodicalIF":3.3,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13498859/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148792854","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":"From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt.","authors":"Angela Carboni, Roberto Cabizza, Pietro Paolo Urgeghe, Francesco Fancello, Massimo Pes, Alessio Silvio Dedola, Severino Zara, Alessandra Del Caro","doi":"10.1155/ijfo/1906762","DOIUrl":"10.1155/ijfo/1906762","url":null,"abstract":"<p><p>In this study, yoghurt from sheep milk was formulated with spent myrtle berry (SMB) powder to enhance its polyphenol content and antioxidant activity. The incorporation of SMB powder into sheep milk yoghurt had a significant effect on its technological properties. Despite the increase in total polyphenols (8.46 mg/100 g FW vs. 1.35 mg/100 g FW in the control) and consequently in the antioxidant activity (1.76 vs. 0.41 in the control), SMB powder caused a substantial alteration of the yoghurt structure, resulting in a reduction in firmness and stickiness of 52.4% and 61% and a threefold increase in syneresis compared to the control, consequently leading to a reduction in gel strength. The analysis of the microstructure revealed a disruption of the protein network that weakened the gel microstructure. Consequently, subsequent studies will be dedicated to the optimisation of the process through the incorporation of thickening agents to enhance consistency and increase the water-holding capacity. Conversely, the incorporation of SMB into yoghurt did not result in a detrimental impact on sensory quality. The present study is the first to demonstrate the potential of SMB powder as a sustainable functional ingredient in dairy applications.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"1906762"},"PeriodicalIF":3.3,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13483089/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148792835","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":"Comparative Analysis of the Nutrient Composition and Polyphenol Content of Organic and Sulphured Dried Apricots From Central Asia.","authors":"Jamila Smanalieva, Janyl Iskakova, Nurzat Shaikieva, Anke Foerster, Anne Hellwig, Uwe Schwarzenbolz, Thomas Henle","doi":"10.1155/ijfo/7273055","DOIUrl":"10.1155/ijfo/7273055","url":null,"abstract":"<p><p>Dried apricots are recognised as a nutritious snack and a significant agricultural commodity, supporting the livelihoods of small- and medium-scale farmers in Central Asia. Despite economic and dietary importance, the nutritional composition of Central Asian dried apricots remains unexplored. This study evaluated the carbohydrate, protein, fat, amino acid, ascorbic acid, macro- and microelement contents, total polyphenol content and antioxidant capacity of dried apricots sourced from Kyrgyzstan, Uzbekistan and Türkiye. The analysed samples were rich in carbohydrates (31.6-57.9 g/100 g), with sorbitol, glucose, fructose and sucrose as the predominant sugars and sugar alcohols. Protein content was low, with aspartic acid and proline identified as the principal amino acids. The total polyphenol content ranged from 111.65 to 251.99 mg gallic acid equivalent (GAE)/100 g. Sulphur dioxide-pretreated samples have higher ascorbic acid and polyphenol contents, resulting in greater antioxidant capacity than unsulphured samples. Furthermore, the drying process reduced fruit moisture content, thereby increasing the concentration of minerals, such as calcium, potassium, magnesium, sodium and copper. Among the cultivars studied, Mursan Jalil, sourced from Kyrgyzstan, exhibited the highest sucrose content (48.25 g/100 g), the lowest sorbitol content and the highest phenolic content (212 mg GAE/100 g). These results advance the understanding of the composition of Central Asian dried apricots and underscore their potential health benefits, dietary value and relevance for food security and sustainable agricultural development.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"7273055"},"PeriodicalIF":3.3,"publicationDate":"2026-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13483295/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148792921","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":"Roles of Cold Plasma Treatment on the Functional Properties of Plant-Based Proteins.","authors":"Aishat O Adejoh, Linda A Kpomblekou, Flora G C Ekezie, Titilayo O Bamidele, Alberta N A Aryee, John O Onuh","doi":"10.1155/ijfo/2354428","DOIUrl":"10.1155/ijfo/2354428","url":null,"abstract":"<p><p>The growing demand for sustainable, ethical, and healthier foods has generated interest in plant-based proteins as alternatives to animal proteins. Although promising, these proteins often face limitations due to inherent characteristics that restrict their application diverse food products. These include low solubility, foaming, emulsification, and gelation, which collectively impede their utilization in food systems. To overcome this, cold plasma, a nonthermal and eco-friendly technology, has recently emerged as a promising strategy to enhance protein functionality without compromising nutritional quality. This review examines the mechanisms, functional outcomes, and food applications cold plasma in plant-based proteins, with focus on comparison with conventional and emerging protein modification technologies. Rigorous literature search was conducted to obtain relevant information from databases used to develop the review. The results revealed that plasma treatments usually generate reactive oxygen and nitrogen species, ultraviolet photons, and charged particles that can unfold protein structures, promote cross-linking, and alter surface properties like charge and hydrophobicity. These modifications improve hydration, dispersion, and stability, and enhance performances in emulsions, foams, and gels in plant protein products. Cold plasma offers advantages in terms of energy efficiency and versatility, despite challenges of reproducibility, oxidation, scalability, and consumer acceptance. Combining cold plasma with other processing techniques like ultrasound or fermentation, while applying advanced omics approaches could offer better understanding and open opportunities for food applications. Overall, cold plasma offers a valuable approach to enhance functionality of plant proteins, with strong potential to support innovation, sustainability, and nutrition in the food industry.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2354428"},"PeriodicalIF":3.3,"publicationDate":"2026-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13482182/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148792867","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":"Comprehensive Review on Bulla: Uses and Nutritional, Cultural, and Processing Perspectives of an Enset-Derived Food in Ethiopia.","authors":"Getu Weyya, Habtamu Admassu, Eneyew Tadesse, Hirpasa Teressa, Tariku Tagesse","doi":"10.1155/ijfo/2250084","DOIUrl":"10.1155/ijfo/2250084","url":null,"abstract":"<p><p>Enset (<i>Ensete ventricosum</i>) is a perennial herbaceous monocot belonging to the Musaceae family. It is a crucial crop in Southern and Southwestern Ethiopia, providing food security for over 20 million people. The three main enset-derived food products are kocho, amicho, and bulla. Most studies have focused primarily on kocho, with much less attention given to the characteristics, production methods, and uses of bulla. Despite being traditionally regarded as the highest quality enset product and its considerable importance, the existing literature on bulla production contains significant inconsistencies. Additionally, much of the current literature does not clearly distinguish between bulla and fermented bulla; these two terms are often used interchangeably, which creates confusion. This review synthesized existing knowledge on bulla processing, nutritional profiles, socioeconomic roles, and medicinal applications. Following PRISMA guidelines, 337 records were identified through database searching. After removing 98 duplicate records, 77 records from nonreputable sources, and 79 papers that lacked clarity or rational justification, 83 articles remained and were assessed for full-text eligibility after rigorous screening. The result showed that bulla is primarily a product of mechanical juice extraction and sedimentation, not requiring fermentation for its primary form. It is an energy-dense product with high carbohydrate but low protein content. Kocho gives less energy yield (6.5 MJ/kg) than bulla (8.5 MJ/kg). Fermented bulla is produced using traditional fermentation methods that vary among households and localities, and standardized fermentation protocols have not yet been well established. However, fermented bulla might exist as a secondary variant with a scarcity of standardized protocols for its processing. Previous in vitro and tablet formulation studies have suggested that bulla starch may have potential as a pharmaceutical binder and as a gelling agent in biotechnological applications. This review urges further empirical research to standardize processes, maximize production, and expand bulla's applications for enhanced food security, medicinal uses, and economic benefit.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"2250084"},"PeriodicalIF":3.3,"publicationDate":"2026-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13473837/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148759581","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":"Behavior of <i>Escherichia coli</i> and <i>Salmonella</i> Enteritidis in Cilantro Crops (<i>Coriandrum sativum</i> L.) and the Antimicrobial Effect of <i>Salvia officinalis</i> Essential Oil.","authors":"Janeth Gasca-Corona, María L Luna-Guevara, Jesús F López-Olguín, Dionicio Juárez-Ramón, Ynes Ortega, Miguel A Villalobos López, Juan J Luna-Guevara","doi":"10.1155/ijfo/9053569","DOIUrl":"10.1155/ijfo/9053569","url":null,"abstract":"<p><p>Fresh, ready-to-eat vegetables are susceptible to contamination by several bacterial pathogens. This study evaluated the behavior of inoculated <i>Escherichia coli</i> and <i>Salmonella</i> Enteritidis (7 Log₁₀ CFU/g) through viable cell counts on eosin methylene blue (EMB) and brilliant green agar (BGA) in soil, seeds, and cilantro plants. Samples were analyzed at 2 h, 3, 7, 15, and 60 days (d) (the typical harvest period) under greenhouse conditions. Confirmation of both microorganisms was achieved with a combination of biochemical and molecular analyses, including IMViC tests and 16S rDNA sequencing. The essential oil (EO) of <i>Salvia officinalis</i> (0.3 <i>μ</i>L/mL, v/v) was obtained by steam distillation and was characterized by gas chromatography-mass spectrometry. The antimicrobial effect of the EO was evaluated on inoculated soil, seeds, and cilantro plants. <i>E. coli</i> persisted at 6.5 and 5.15 Log₁₀ CFU/g in soil and seeds, respectively. The highest count (9.61 Log₁₀ CFU/g) was observed at 7 d. <i>S.</i> Enteritidis reached populations of 7.44 Log₁₀ CFU/g in soil and 7.25 Log₁₀ CFU/g in seeds at 60 d. EO application resulted in reductions of 7.5 Log₁₀ CFU/g with <i>E. coli</i> and 7.59 Log₁₀ CFU/g for <i>S.</i> Enteritidis on inoculated cilantro plants after 60 d. These findings emphasize the potential of <i>S. officinalis</i> EO as a natural antimicrobial agent during cilantro growth.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2026 ","pages":"9053569"},"PeriodicalIF":3.3,"publicationDate":"2026-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13469326/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148761269","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}