Journal of Food Quality最新文献

{"title":"Enhancing the Quality of Functional Home Meal Replacement Sweet Pumpkin Porridge","authors":"So-Hui Shin,&nbsp;Ju-Hyun Park,&nbsp;Seyoung Ju,&nbsp;Kyung-Jin Yeum","doi":"10.1155/jfq/6583723","DOIUrl":"https://doi.org/10.1155/jfq/6583723","url":null,"abstract":"<div>\u0000 <p>This study aimed to develop a functional home meal replacement (HMR) sweet pumpkin porridge by enhancing the content of carotenoids, the naturally abundant antioxidant nutrients in sweet pumpkin, and fortifying it with calcium and vitamin D, which are commonly deficient in the Korean diet. The carotenoid contents in sweet pumpkin according to the origins, parts, and processing methods, as well as carotenoid stability in HMR sweet pumpkin porridge with and without natural calcium and vitamin D, were compared using ultra performance liquid chromatography (UPLC). There was no significant difference in carotenoid content based on the origins of sweet pumpkin. However, carotenoid levels were highest in the skin (<i>p</i> &lt; 0.001) and were best retained through steaming (<i>p</i> &lt; 0.05). Xanthophyll and carotenes in HMR sweet pumpkin porridge decreased progressively over time. Xanthophyll levels declined by 43.52%, 57.58%, and 65.64% in regular HMR and 44.66%, 59.86%, and 61.45% in fortified HMR at 3, 12, and 18 months, respectively. Carotenes decreased by 26.74%, 87.05%, and 91.42% in regular HMR and 0.8%, 87.52%, and 91.33% in fortified HMR over the same periods. These findings demonstrate comparable carotenoid reduction patterns in both regular and fortified HMR sweet pumpkin porridge. This study demonstrated that selecting specific sweet pumpkin parts, such as the skin, optimizing processing methods like steaming, and incorporating fortification with calcium and vitamin D, without impacting carotenoid degradation, provides valuable insights for advancing the development of elderly-friendly functional HMR sweet pumpkin porridge.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6583723","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Current Status and Challenges of Colorimetric Intelligent Packaging for Fruit and Vegetables: A Review","authors":"Fikrte Woldeyes Hailu,&nbsp;Solomon Workneh Fanta,&nbsp;Alemayehu Ambaw Tsige,&nbsp;Mulugeta Admasu Delele","doi":"10.1155/jfq/6669828","DOIUrl":"https://doi.org/10.1155/jfq/6669828","url":null,"abstract":"<div>\u0000 <p>This review examines colorimetric indicator packaging approaches for fresh fruit and vegetable (F&amp;V) products, focusing on freshness monitoring, quality considerations, and potential future issues. Currently, consumers increasingly need to know F&amp;V provenance and more information on quality and safety attributes. Methods for determining the freshness of F&amp;V were created to reduce consumer use of expired F&amp;V. Due to their short shelf lives, F&amp;Vs have experienced numerous physiologic, chemical, and biological changes throughout time. These techniques altered their perception of quality, safety, and freshness. Today, F&amp;V can be tracked along with their qualities and storage life through the supply chain using colorimetric freshness indicators. Those indicators detect pH, gas, temperature, humidity, and microbial activity from F&amp;V metabolites during storage. Of them, pH indicators displayed more active responses due to the F&amp;V being past its expiration date. However, fresh F&amp;V is not yet fully commercially usable for freshness monitoring systems. This is because the response of indicators for F&amp;V was inferior when compared to protein-based foods such as fish and meat. The basic problem is that the released metabolites of F&amp;V during storage, such as carbon dioxide, cannot easily make the environment a stronger acid for indicator detection than ammonia metabolites from protein foods. On the other hand, most indicators are developed from synthetic dyes and polymers, which could be a reason for health effects, while natural dyes and biopolymers do not effectively detect the target metabolites and withstand moisture. In the future, an additional study must be done on various freshness monitoring systems and their widespread use with fresh F&amp;V.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6669828","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications","authors":"Wasiya Farzana,&nbsp;Sneha Mahesh,&nbsp;Sachin Sharma,&nbsp;Irshaan Syed,&nbsp;Gholamreza Abdi,&nbsp;Rituja Upadhyay","doi":"10.1155/jfq/2483241","DOIUrl":"https://doi.org/10.1155/jfq/2483241","url":null,"abstract":"<div>\u0000 <p>Bigels, composed of hydrogels and oleogels, are emerging as innovative materials with significant potential in the food industry. This review explores the application of bigels in various food contexts, including conventional and novel meats, plant-based alternatives, baked foods, 3D printing, and advanced packaging technologies. In traditional meat products, bigels have demonstrated their ability to replace up to 50% of animal fat, maintaining acceptable sensory and physical properties. Bigels are used in novel meat formulations to enhance nutritional profiles by reducing sodium, saturated fats, and synthetic additives, while providing improved stability and texture as effective fat substitutes. Additionally, bigels are utilized in 3D food printing for personalized nutrition and innovative designs, offering improved stability and structural integrity during printing process over traditional gels. Bigels are being explored in advanced packaging as coatings to delay oxidation and prevent dehydration in seafood, and in intelligent packaging that responds to food freshness, showcasing their potential to extend shelf life and reduce food waste. Despite their advantages, the use of bigels in the food industry faces challenges including ingredient safety, regulatory compliance, and consumer acceptance. The integration of bigels into food products requires careful consideration of their physicochemical properties and interactions with other ingredients. Future research is needed to optimize bigel formulations, improve their stability under processing conditions, and address consumer preferences. Overall, bigels present a promising solution for developing healthier, more sustainable food products with the potential to revolutionize the industry by enhancing food’s nutritional profile and sensory qualities. Continued research and innovation are crucial for overcoming existing challenges and fully realizing the benefits of bigels in the global food market.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2483241","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aloe vera Gel Coating Maintains Quality and Safety and Extends Shelf Life of Brassica juncea L. and Lactuca sativa L. Microgreens","authors":"Anusree Sobhanan,&nbsp;Rekha Meena,&nbsp;Sunil Pareek,&nbsp;Bharat Meena,&nbsp;Gyan Prakash Mishra,&nbsp;Tanmay Kumar Koley","doi":"10.1155/jfq/2441276","DOIUrl":"https://doi.org/10.1155/jfq/2441276","url":null,"abstract":"<div>\u0000 <p>Microgreens are gaining popularity as a nutritious culinary ingredient due to their nutritional profile and health benefits. However, their expansion at an industrial level is restricted owing to their short shelf life and higher microbial load. The use of edible coating is an effective strategy for maintaining the quality and extending the shelf life of fresh-cut produce. In this research, different concentrations of <i>Aloe vera</i> gel (AVG) coatings (25%, 35%, and 45%) were evaluated to analyze their effects on the postharvest quality and shelf life of mustard (<i>Brassica juncea</i> L.) and lettuce (<i>Lactuca sativa</i> L.) microgreens. Fresh-cut microgreens coated with AVG and packed in polyethylene terephthalate clamshell (PET-CS) containers, along with untreated control samples, were stored at 5°C and 85%–90% relative humidity for 9 days. The results demonstrated that 25% and 35% AVG-coated microgreens significantly (<i>p</i> &lt; 0.05) reduced weight loss, electrolyte leakage, respiration rate, and microbial count. On the ninth day of storage, 25% and 35% AVG coatings reduced weight loss by 30% and 43%, respectively, in mustard microgreens and by 14% and 25%, respectively, in lettuce microgreens compared to noncoated samples. Respiration rates were notably lower in 25% and 35% AVG-coated mustard (29–33 μL CO₂·g⁻¹·h⁻¹). Microgreens coated with 25% and 35% AVG coating maintained general acceptance based on visual quality, sensory attributes accompanied by higher ascorbic acid, chlorophyll, and antioxidant contents. Moreover, 25% and 35% AVG coatings improved consumer acceptance and marketability, offering a natural and safe solution for maintaining the postharvest quality, safety, and shelf life of microgreens.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2441276","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation, Structural, Morphological, Thermal, Mechanical Properties Antibacterial Activity of Polyvinyl Alcohol/Cellulose Nanocrystal/Eryngium planum Extract/Barberry Anthocyanin Smart Film","authors":"Behrouz Dast Peyman,&nbsp;Amir Shakerian,&nbsp;Zohreh Mashak,&nbsp;Ebrahim Rahimi,&nbsp;Reza Sharafati Chaleshtori","doi":"10.1155/jfq/7805398","DOIUrl":"https://doi.org/10.1155/jfq/7805398","url":null,"abstract":"<div>\u0000 <p>Indicator nanocomposite films were prepared by 1% anthocyanin, nanocellulose, and aqueous extract of <i>Eryngium planum</i> with 1%, 2%, and 3% concentrations. According to the results of FTIR, new interactions were observed between the components of the film. SEM showed that anthocyanin and <i>Eryngium planum</i> extract were well dispersed in cellulose nanocrystals and polyvinyl alcohol–based film. DSC test showed an increase in the melting temperature of the film. The combination of anthocyanins and <i>Eryngium planum</i> extract also improved the mechanical properties of the films. The tensile strength increased from 0.05 ± 0.02 (N/cm²) to 0.09 ± 0.02 (N/cm²). The addition of the extract significantly increased to 0.12 ± 0.01 (N/cm²). The elongation also increased from 30.004 ± 1.90% in the control sample to 33.06 ± 0.86% and 44.41 ± 3.91% in the anthocyanin extract samples, respectively. Investigation of the color changes of the film at different pH showed that the addition of anthocyanin reduced the transparency of the films. At acidic pH, the films’ redness reduced; at alkaline pH, the greenness increased. Investigations showed good antibacterial properties of the films against <i>Escherichia coli</i> and <i>Listeria monocytogenes</i>. Increasing the concentration of the <i>Eryngium planum</i> extract in the polymer matrix significantly affected the films’ inhibitory properties. The inhibition zone against <i>E. coli</i> increased from 9.66 ± 0.57 mm to 18.66 ± 0.57 mm by increasing extract from 1% to 3% in biopolymers. For <i>Listeria monocytogenes</i>, it was equal to 7.33 ± 0.71 and 88.66 ± 3.91 mm, respectively. A comparison of the inhibitory percentage of films against the two bacteria indicated that <i>E. coli</i> was more sensitive to <i>Eryngium planum</i> extract. This smart, active, degradable biopolymer is recommended as a food-appropriate film.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7805398","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Efficacy of Different Berry Powders in Alleviating Texture and Nutritional Limitations in Gluten-Free Cakes","authors":"Başak Öncel,&nbsp;Ümmügülsüm Turgay,&nbsp;Mehmet Sertaç Özer","doi":"10.1155/jfq/8897828","DOIUrl":"https://doi.org/10.1155/jfq/8897828","url":null,"abstract":"<div>\u0000 <p>Nowadays, the increase in gluten-related diseases has raised the demand for gluten-free bakery products. However, these products often face technological, nutritional, and sensory quality issues. In this study, the functional properties of gluten-free cakes were improved by incorporating four different berry powders (raspberry, blackberry, strawberry, and black mulberry) at three different concentrations 2%, 4%, and 6%. The samples were evaluated based on their quality properties, and preference levels. Increasing the concentration of berry powders in the cake formulation resulted in a general decrease in specific volume, crude fiber, elasticity, cohesiveness, and moisture, whereas hardness and chewiness parameters increased (<i>p</i> &lt; 0.05). Moreover, black mulberry significantly improved the bioactive properties of the cake compared to other berry powders, with increases in total phenolic content (118.25–248.25 mg GAE/100 g), antioxidant activity (209.1–992.6 mg Trolox/kg), and total monomeric anthocyanin (1.02–7.86 mg/kg). As the amount of berry powder increased, the <i>L</i> and <i>b</i> values decreased, while the <i>a</i> value increased. Based on the sensory analysis results, the control sample was the least favored, while the sample with 4% black mulberry powder was the most preferred by the panelists. Consequently, increasing the concentration of black mulberry powder improved the nutritional, textural, and sensory properties of gluten-free cakes.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8897828","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143646322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quantitative Analysis of Pork Adulteration in Beef by Double Antibody Sandwich Enzyme-Linked Immunosorbent Assay Combined With Mathematical Models","authors":"Jing Zhang,&nbsp;Yujing Li,&nbsp;Jingjing Liu,&nbsp;Yan Zhang,&nbsp;Yan Zhang,&nbsp;Hejie Li,&nbsp;Chunsheng Li","doi":"10.1155/jfq/6363488","DOIUrl":"https://doi.org/10.1155/jfq/6363488","url":null,"abstract":"<div>\u0000 <p>Adulterating pork into other meat is a global concern, and efficient methods for identifying meat species are of prime importance in quality assurance and regulation. Enzyme-linked immunosorbent assay (ELISA) is one of the most widely used methodologies for porcine speciation. Thermostable proteins were used as suitable marker proteins for species identification in heat-processed or commercial meat products. However, the continuous pursuit of higher sensitivity narrowed the analytical range of quantitation (ROQ) resulting in reduced resolution. In our study, murine monoclonal antibodies (sTn-4C10 and sTn-4B1-HRP) which are specific to skeletal muscle troponin were used as capture antibodies and detection antibodies in a double antibody sandwich ELISA (DAS–ELISA) to measure the percentage of pork in beef. When the optimal loading concentrations of sTn-4C10, sTn-4B1-HRP, and adulterated samples were set as 2, 0.2, and 20 μg/mL, respectively, this DAS–ELISA assay combined with the optimal mathematical model had an analytical ROQ of 5.79%–91.33% (<i>w</i>/<i>w</i>) in the absence of beef. The recovery rates ranged from 96% to 100%, and the coefficient of variation was below 4.5% within the ROQ. This work has widened the analytical ROQ and improved the detection resolution.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6363488","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143622299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Accumulation of Gastrodin, p-Hydroxybenzyl Alcohol, and Parishin in Gastrodia elata During Growth","authors":"Mingzheng Duan,&nbsp;Liuyuan Bao,&nbsp;Li Dong,&nbsp;Haiyan He,&nbsp;Lijun Cheng,&nbsp;Zhilong Shi,&nbsp;Honggao Liu,&nbsp;Shunqiang Yang","doi":"10.1155/jfq/2555655","DOIUrl":"https://doi.org/10.1155/jfq/2555655","url":null,"abstract":"<div>\u0000 <p>Gastrodin (GA), <i>p</i>-hydroxybenzyl alcohol (PHA), and parishin (PAR; parishins A, B, C, and E, i.e., PA, PB, PC, and PE, respectively) are the main active components of the herbal plant <i>Gastrodia elata</i> Blume used for various medicinal purposes. Understanding the accumulation of these components during the growth of <i>G. elata</i> will provide a scientific basis for its harvesting. The present study utilized high-performance liquid chromatography (HPLC) to track the changes in the metabolic content in three tissues [seed stem (SS), connecting stem (ST; tissue from the SS to a new tuber [NB]), and NB] over 6 months (May, June, July, August, September, and December) during the growth of G. elata. This approach showed that the GA content increased gradually in both SS and ST, with the highest content (73.87 μg/g) observed in NB in December. The PHA content decreased initially in SS and then fluctuated in both SS and NB over time. The PAR content gradually decreased in SS (2460.61–576.18 μg/g in May to December), increased (2279.25 μg/g in August) initially in ST before decreasing (602.4 μg/g in June), and progressively increased in NB over time (495.39–2352.11 μg/g in June to December). Further analysis showed that GA was highly enriched in SS in all months, and the accumulated PA in June and July positively influenced the cumulative production of GA after June. The accumulation trend observed in the GA content in each tissue was opposite to that observed for the PAR content, which suggests that PAR-like substances in SS may be an important source of GA in NB. Thus, the present study’s findings provide novel insights into the accumulation of GA and PHA in <i>G. elata</i> during growth.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2555655","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143582042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Rosmarinus officinalis, Lavandula sublepidota, and Ferulago contracta Essential Oils on Oxidative Stability of Camelina Oil","authors":"Leila Keivanfar,&nbsp;Leila Nateghi,&nbsp;Ladan Rashidi,&nbsp;Rezvan Pourahmad","doi":"10.1155/jfq/1781599","DOIUrl":"https://doi.org/10.1155/jfq/1781599","url":null,"abstract":"<div>\u0000 <p><i>Rosmarinus officinalis</i>​ L. (RO), <i>Lavandula sublepidota</i> (LS), and <i>Ferulago contracta</i> (FC) are three botanical species recognized for their antioxidant, antibacterial, and anticancer properties, which make them significant for improving food quality and prolonging shelf life. In this study, the oxidative stability of Camelina sativa seed oil (CSO) enriched with RO, LS, and FC essential oils (EOs) at 100, 300, and 500 ppm was assessed and compared to tert-butyl hydroquinone (TBHQ) at 75 and 150 ppm. The evaluation of total phenol content (TPC), DPPH radical scavenging activity, acidity value (AV), peroxide value (PV), <i>p</i>-anisidine value (<i>p</i>AV), oxidative stability via Rancimat, and Fourier transform infrared spectroscopy (FTIR) of the samples was conducted at intervals of 0, 30, 60, and 90 days. The largest TPC (17.81 ± 0.05 (μgGAE/mL)) and antioxidant capacity were achieved for FC-500 (73.67% ± 0.37%) and LS-500 (78.16% ± 0.11%) on Day 90, respectively, which were higher than the values determined for TBHQ-75 (73.39% ± 0.23%). FC-500 and LS-500 indicated lower acidity, peroxide, and <i>p</i>AV, while TBHQ-75 and TBHQ-150 showed the lowest values. The highest induction period (1.07 and 1.04 h) was obtained for LS-500 and FC-500 on Day 90, which was close to TBHQ 150 and 75 ppm on Day 90 (1.58 and 1.12 h), respectively. FTIR spectroscopy indicated that the addition of EOs at 300 and 500 ppm led to higher oxidative stability and lower alterations at 1400 to 1000 cm⁻¹. All samples that included either synthetic or natural antioxidants exhibited a linolenic acid plus eicosenoic acid content exceeding 49.4%. In conclusion, the EOs derived from RO, LS, and FC have the potential to enhance the oxidative stability of CSO.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1781599","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143581600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review of Aflatoxin in Groundnut and Maize Products in Africa: Prevalence, Detection and Mitigation Strategies","authors":"Jolly Oder Akullo,&nbsp;David Kalule Okello,&nbsp;Abdi Mohammed,&nbsp;Robert Muyinda,&nbsp;Robert Amayo,&nbsp;David Magumba,&nbsp;Robert Gidoi,&nbsp;Samuel Njoroge,&nbsp;Alice Mweetwa","doi":"10.1155/jfq/2810946","DOIUrl":"https://doi.org/10.1155/jfq/2810946","url":null,"abstract":"<div>\u0000 <p>Aflatoxins are a toxic secondary metabolite, mainly produced by the fungi <i>Aspergillus flavus</i> and <i>A. parasiticus.</i> Aflatoxin contamination of food is a global concern, as they are carcinogenic, mutagenic and teratogenic. Groundnuts and maize products are highly susceptible to aflatoxin contamination at both pre- and postharvest stages; this leads to a great risk for those countries that rely on these products for food and nutrition security as well as income. Groundnut and maize products have contributed a substantial amount of aflatoxin exposure to human and animal health risks, especially in countries that experience tropical climate and recurrent drought, favouring mould developments. Due to the strange health impacts of aflatoxin in agricultural commodities, different countries have set the acceptable limits for groundnut and maize products, whereas most of the countries use the same limit for both commodities. Detection and quantification of aflatoxins in groundnut and maize products are mainly through enzyme-linked immunoaffinity assay (ELISA) and high-performance liquid chromatography (HPLC), among others. However, currently rapid, accurate and cost-effective techniques are emerging to quickly monitor and enforce the regulation limits. Among the widely applied strategies for aflatoxin mitigation are biological control including atoxigenic <i>Aspergillus</i> strains, plant extracts, and chemical and physical methods of detoxification and decontamination. Aflatoxin decontamination using plant extracts is promising for most countries in sub-Saharan Africa owing to the availability, ease of access and affordability; however, there is a need for further screening to isolate the bioactive ingredients. This review could provide insight into the researchers, stakeholders and consumers on the prevalence of aflatoxin in groundnut and maize products as well as mitigation strategies to improve food safety.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2810946","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565215","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}