Journal of Food Quality最新文献

{"title":"Characterization of Amino Acid Composition, Nutritional Value, and Glycemic Index Study of Eleusine coracana Grains: A Functional Food for Diabetes Management","authors":"Mizan Imam,&nbsp;Anish Murtaja Alam Khan,&nbsp;Mohit Suyal,&nbsp;Sultan Zahiruddin,&nbsp;Vineet Jain,&nbsp;Sayeed Ahmad,&nbsp;Kailash Chandra","doi":"10.1155/jfq/7758886","DOIUrl":"https://doi.org/10.1155/jfq/7758886","url":null,"abstract":"<div>\u0000 <p>Despite the potential health benefits of finger millet, there is a research gap in understanding its glycemic index (GI) and nutritional quality. This study addresses this gap by conducting a comprehensive analysis of the nutritional content, phytochemical analysis, antioxidant activity, amino acid composition, and GI of <i>Eleusine coracana</i> grains. Samples from different regions of India, ranging from 65 m to 1900 m above sea level, were analyzed. The phytochemical, nutritional, and amino acid compositions in <i>Eleusine coracana</i> were assessed by using standard protocols and high-performance thin-layer chromatography (HPTLC). Furthermore, a GI study was conducted in experimental Wistar rats. Results revealed significant phenolic content (35.92–40.69 mg GAE/gm) and flavonoid content (32.02–37.33 mg RE/gm), protein (7.99–8.18 gm/100 gm), and a rich mineral profile (calcium: 260.7–282.7 mg/100 gm, iron: 4.13–4.9 mg/100 gm). The <i>in vitro</i> antioxidant assay showed that it has a very strong antioxidant activity. The GI study in experimental rats showed significantly lower GI values of <i>Eleusine coracana</i> grains (41.30–44.11) compared to rice (89.71) and wheat (62.46). These findings provide evidence for incorporating <i>Eleusine coracana</i> into dietary recommendations for diabetes management. Overall, <i>Eleusine coracana</i> grains have proved in the present study that they have very good nutritional quality and can be included in the diet of diabetes mellitus patients to manage blood glucose levels and reduce the risk of diabetic complications.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7758886","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521771","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":"Effects of Debittering Treatments on Some Secondary Metabolites’ Bioaccessibility, Fatty Acid, and Aroma Profiles of Semidried Gemlik Variety Black Olives","authors":"Senanur Durgut Malçok,&nbsp;Cüneyt Tunçkal,&nbsp;Azime Özkan Karabacak,&nbsp;Gülderen Coşgun,&nbsp;Mehmet Torun,&nbsp;Canan Ece Tamer","doi":"10.1155/jfq/3738986","DOIUrl":"https://doi.org/10.1155/jfq/3738986","url":null,"abstract":"<div>\u0000 <p>Table olives are an important component of the Mediterranean diet and are known to be highly beneficial to health due to their rich content of phenolic compounds, high levels of monounsaturated fatty acids, vitamin E, phytosterols, squalene, minerals, and fiber. However, their natural bitterness caused by the presence of oleuropein makes them unpalatable in their raw form. Throughout history, various methods have been tried and developed to remove the bitterness of olives. In this study, Gemlik variety black olives underwent a heat pump drying (HPD) process at 40°C for semidrying, followed by different debittering treatments of dry salting and brining, and then samples were stored at 4°C for 5 days. The raw olive sample was found to be the richest in total phenolic content (TPC), oleuropein content, total antioxidant activity (TAA), and total monomeric anthocyanin (TMA) content. The debittering treatments reduced TPC; especially, dry salting led to the highest loss. However, the in vitro gastrointestinal (GI) digestion process increased TPC, indicating that phenolic compounds are still being extracted and released during digestion. DPPH and FRAP values of the predigestion (Ud) samples varied between 102.62 μmol TE/g dw and 224.62 μmol TE/g dw and between 12.67 and 127.96 μmol TE/g dw, respectively. Among the table olives processed using different debittering treatments, the one stored at +4°C exhibited the highest values for TAA and TMA content. All debittering treatments led to reductions in TAA and TMA levels. However, the in vitro small intestinal-digested (Isid) samples showed variations in TAA values, with an increase observed in TAA values for all samples determined by FRAP method. Similarly, TMA values ranged from 12.74 to 30.05 mg/kg in the Ud samples, while TMA values of the samples after in vitro GI digestion ranged from 36.06 mg/kg to 103.28 mg/kg. The treatments used lead to a decrease in oleuropein concentration and an increase in hydroxytyrosol and tyrosol levels. In the evaluation of the fatty acid composition of raw and table olives, 11 different fatty acids including oleic, palmitic, linoleic, stearic, elaidic, palmitoleic, and arachidic were detected in all samples. A total of 57 aroma compounds were detected in the samples, of which 55 were successfully identified. Among the samples, the one subjected to dry salting was the most preferred in terms of sensory evaluation. These findings suggest that when reduced salt consumption is a priority, low-temperature drying process in combination with other debittering treatments can result in olives with an improved flavor and enhanced functionality, providing a healthy black table olive option for consumers.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3738986","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497355","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":"Evaluation of the Sanitary Quality of Sales Channels and Transport Equipment for Frozen Poultry Meat Imported Into Benin","authors":"Emmanuella G. H. A. Ganiero,&nbsp;Loglohoué M. G. Quenum,&nbsp;Ignace Dotche,&nbsp;Chakirath F. A. Salifou,&nbsp;Issaka Youssao Abdou Karim,&nbsp;Simplice Karou","doi":"10.1155/jfq/1990566","DOIUrl":"https://doi.org/10.1155/jfq/1990566","url":null,"abstract":"<div>\u0000 <p>Meat is a precious, highly perishable commodity, and its hygienic quality must be a priority. The aim of this study is to assess the sales channels and means of transport for imported frozen poultry meat in Benin. Actors in the distribution chain were surveyed in the communes of Cotonou, Abomey-Calavi, Porto-Novo, Lokossa, Aplahoué, Pobè, and Bohicon. A total of 17 importers, 18 wholesalers, 71 retailers, and 40 consumers were interviewed by questionnaire. Importers were predominantly male (65%), university graduates (65%), and economic operators (53%). The study identified three groups of meat distributors: Group 1 is made up of primary and uneducated distributors, who use cabs and motorcycles to transport meat; Group 2 is made up of secondary and primary school students, who use nonrefrigerated vehicles; and Group 3 is made up of secondary and tertiary school vendors, who use refrigerated trucks. Voluntary and involuntary power cuts on the one hand, and packaging problems on the other, lead to storage problems for these meats, resulting in putrefied meat. In addition, 62.5% and 11.7% of importers reexport meat to Nigeria and Niger, respectively, without respecting the cold chain. Analysis of the distribution chain revealed that improper handling of these frozen meats exposes them to bacterial contamination.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1990566","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497353","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":"Enhancing Functional Food Applications With Carambola Peel and Pulp Dietary Fiber: Effects of Sustainable Drying Methods (Oven and Freeze) on Nutritional Value and Hydration Properties","authors":"Md. Sumon Miah,&nbsp;Animesh Sarkar,&nbsp;Razia Sultana Chowdhury,&nbsp;Md. Masum,&nbsp;Robin Sarkar,&nbsp;Hesham S. Almoallim,&nbsp;Mohammad Javed Ansari,&nbsp;Mahabub Alam,&nbsp;Abdullah A. Alarfaj","doi":"10.1155/jfq/2428089","DOIUrl":"https://doi.org/10.1155/jfq/2428089","url":null,"abstract":"<div>\u0000 <p>This study explores the extraction and characterization of dietary fiber (DF) from carambola fruits, focusing on both peel and pulp fractions. After pretreatment with 96% ethanol to mitigate enzymatic activity, DF was extracted using both hot-air oven-drying and freeze-drying methods. Physicochemical properties, functional attributes, and nutritional composition of the extracted fractions were analyzed. Notably, DF derived from the peel exhibited superior functional, antioxidant, hydration, and physicochemical properties compared to DF from the pulp. The peel fraction of freeze-dried (FE) showed exceptional attributes, boasting the highest levels of DPPH assay (68.73%), total flavonoid content (14.98 mg QE/100 g DM), total phenolic content (156.6 mg GAE/100 g DM), ferric-reducing antioxidant power (458.3 mg AAC/g DM), vitamin C (52.12 mg ascorbic acid/100 g DM), and vitamin A (140.2 μg β-carotene/100 g DM). Additionally, it demonstrated a remarkable oil holding capacity (2.591 g oil/g DM). Furthermore, employing freeze drying as the extraction method proved advantageous, yielding DF with superior physicochemical, nutritional, antioxidant, and hydration properties compared to oven drying. Notably, freeze drying also demonstrated environmental benefits by minimizing energy consumption and CO₂ emissions, aligning with green extraction practices.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2428089","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489975","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":"Edible Coating of Sodium Alginate With Gelatin Nanoparticles and Pitaya Extract (Stenocereus thurberi): Physicochemical and Antioxidant Properties","authors":"Cielo E. Figueroa-Enriquez,&nbsp;Francisco Rodríguez-Félix,&nbsp;Saúl Ruiz-Cruz,&nbsp;Daniela D. Castro-Enriquez,&nbsp;Humberto Gonzalez-Rios,&nbsp;José Ángel Perez-Alvarez,&nbsp;Tomas J. Madera-Santana,&nbsp;Silvia E. Burruel-Ibarra,&nbsp;José A. Tapia-Hernández,&nbsp;Danya E. Estrella-Osuna","doi":"10.1155/jfq/5756522","DOIUrl":"https://doi.org/10.1155/jfq/5756522","url":null,"abstract":"<div>\u0000 <p>Sodium alginate is an ideal polysaccharide for food coatings, due to its gelling properties and ability to interact with bioactive compounds. The main objective of this study was to develop sodium alginate-based edible coatings incorporated with gelatin nanoparticles encapsulating pitaya extract (<i>Stenocereus thurberi</i>) using the coaxial electrospray technique. Nine formulations of sodium alginate at 1, 1.5, and 2 (% w/v) were tested with glycerol (1, 1.5, 2% w/v) as a plasticizer. These concentrations were chosen based on previous studies that found similar formulations to provide optimal film-forming properties without affecting color or pH. Rheological tests showed pseudoplastic behavior, typical of polysaccharide-based films. This work is novel in combining sodium alginate with gelatin nanoparticles and pitaya extract, which has been scarcely explored in the literature, improving the functional properties of coatings. Gelatin nanoparticles were obtained with and without pitaya extract, and SEM analysis revealed improvements in morphology, with average diameters of 865 nm. FTIR analysis showed interactions between sodium alginate and nanoparticles via carboxyl, amino, and hydroxyl groups. The coaxial electrospray technique was used to incorporate pitaya extract into gelatin nanoparticles, allowing precise encapsulation and controlled release of bioactive compounds. The physicochemical characterization of solutions with nanoparticles (25% and 30% w/w alginate base) showed significant differences, including decreased luminosity and pH. Zeta potential values ranged from −75.1 to −78.1 mV, indicating strong repulsion between particles, which prevents agglomeration. DPPH and ABTS radical elimination tests revealed a significant increase in antioxidant activity (<i>p</i> &lt; 0.05) in formulations with coaxial nanoparticles. Compared to other formulations in the literature, these coatings exhibited superior antioxidant activity, particularly in radical scavenging. These findings demonstrate that the developed coating is a viable food coating with antioxidant properties, ideal for preserving fatty foods like meat and meat products. In conclusion, this study highlights the potential of sodium alginate-based coatings for food preservation with added antioxidant benefits.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5756522","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475386","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":"Optimization of Drying Parameters for Pretreated Green Banana Slices Using Response Surface Methodology","authors":"Kushal P. Dhake,&nbsp;Sanjay Kumar Jain,&nbsp;Sandeep Jagtap,&nbsp;Pankaj B. Pathare","doi":"10.1155/jfq/3959937","DOIUrl":"https://doi.org/10.1155/jfq/3959937","url":null,"abstract":"<div>\u0000 <p>In this study, the influence of drying temperature and pretreatment on the drying kinetics and quality metrics of green banana slices was investigated. The present investigation included the drying of 4 ± 1 mm green banana slices with potassium metabisulfite (KMS) at levels of 0 (control), 0.5%, 1%, and 1.5% in a tray dryer. A numerical optimization method was utilized to optimize the drying rate, color, water activity, rehydration ratio, and attractiveness of the banana slices, using a variety of input factors such as drying temperature and pretreatment. The results revealed that the untreated samples and those treated with 1.0% and 1.5% KMS required a longer drying time than the samples treated with 0.5% KMS. The process parameters were optimized using response surface methodology, adopting an I-optimal design for this investigation. The best solution yielded a drying air temperature of 60.62°C and a pretreatment level of 0.786% KMS, resulting in a drying time of 346.28 min, a color (<i>L</i>^∗) value of 76.23, a water activity (<i>a</i>_<i>w</i>) of 0.299, and a rehydration ratio of 2.81. Similar outcomes were obtained when the optimized conditions were tested and compared with experimental data using an experimental validation process.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3959937","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466165","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":"Comparative Study of Pectin and Kappa-Carrageenan-Based Films Loaded With Boswellic Acid and Acetyl-11-Keto-Beta-Boswellic Acid for Active Packaging","authors":"Yasir Abbas Shah,&nbsp;Saurabh Bhatia,&nbsp;Ahmed Al-Harrasi,&nbsp;Mohammad Tarahi,&nbsp;Talha Shireen Khan,&nbsp;Tanveer Alam,&nbsp;Esra Koca,&nbsp;Levent Yurdaer Aydemir","doi":"10.1155/jfq/3191264","DOIUrl":"https://doi.org/10.1155/jfq/3191264","url":null,"abstract":"<div>\u0000 <p>Active packaging is crucial for extending shelf life, maintaining food quality, and reducing reliance on synthetic preservatives by preventing spoilage, oxidation, and microbial contamination. In this study, boswellic acid (BA) and acetyl-11-keto-beta-boswellic acid (AKBA) were isolated from the oleo-gum resin of <i>Boswellia sacra</i> and incorporated into the pectin and kappa-carrageenan-based films for active packaging. The fabricated films were analyzed to examine the effect of these active compounds on the mechanical, optical, barrier, chemical, structural, hydrophobic, and antioxidant properties. The incorporation of AKBA and BA into the films resulted in a decrease in transparency and tensile strength; however, the elongation at break did not show any significant variations. The film samples exhibited improved antioxidant properties as confirmed by DPPH and ABTS free radical scavenging activities. The ΔE value represented the overall color difference in AKBA- and BA-loaded films as compared with the blank film sample. The FTIR spectrum of AKBA- and BA-loaded films exhibited shifts and intensity changes, suggesting the intermolecular interaction within the film matrix. Moreover, the water contact angle measurements revealed that the films containing AKBA showed a noticeable increase in contact angles, reflecting an enhancement in hydrophobicity. The current study offers a valuable approach for developing active packaging films with potential applications in food packaging.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3191264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431528","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":"Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions","authors":"Ngoc Duc Vu,&nbsp;Thi Yen Nhi Tran,&nbsp;Tung Xuan Tan Nguyen,&nbsp;Trinh Thi Nhu Hang Nguyen,&nbsp;Thi Thanh Huong Pham,&nbsp;Huynh Bao Long,&nbsp;Binh An Pham","doi":"10.1155/jfq/4458814","DOIUrl":"https://doi.org/10.1155/jfq/4458814","url":null,"abstract":"<div>\u0000 <p>Cashew apple (<i>Anacardium occidentale</i> L.) is a by-product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility to microbial contamination. This study investigated the impact of storage conditions on the quality of cashew apple juice, concentrated cashew apple juice, and fresh cashew apples. The effects of storage temperatures for cashew apple juice (5 and −5°C) and concentrated cashew apple juice (5°C and 30°C) were explored. Additionally, fresh cashew apples were stored in sugar syrup at concentrations ranging from 30% to 50% at temperatures between 5°C and 25°C. Changes in bioactive components and vitamins, such as polyphenols and vitamin C, were assessed over storage periods ranging from 1 to 6 months. Furthermore, the tannin content present in cashew apples was evaluated to provide additional information on how tannin components change under various storage conditions. Physicochemical and biological characteristics of the cashew apples were also determined. Key findings revealed relatively high initial antioxidant components, including the total polyphenol content (10.8 ± 0.25 mgGAE/gDW), total vitamin C content (2.90 ± 0.33 mg/gDW), and DPPH antioxidant activity (0.74 mgAA/gDW). Cashew apple juice could be stored for at least 1 month at −5°C while retaining at least 70% of its DPPH antioxidant activity. Similarly, concentrated cashew apple juice could be stored for at least 6 months at 30°C while retaining at least 76% of its total polyphenol content. However, storage in sugar syrup under various conditions significantly affected the appearance of the cashew apples. The results provided a basis for selecting appropriate storage conditions and developing mathematical models to predict product quality and shelf life.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4458814","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143423968","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":"High Sensitive Method for the Simultaneous Detection of Pathogens in Chrysanthemum morifolium: A Nested Multiplex PCR Assay","authors":"Hefei Wang,&nbsp;Haizhi Huang,&nbsp;Zhenyan Cao,&nbsp;Yihua Yang,&nbsp;Yinfei Wu,&nbsp;Xuping Shentu,&nbsp;Xiaoping Yu","doi":"10.1155/jfq/3193592","DOIUrl":"https://doi.org/10.1155/jfq/3193592","url":null,"abstract":"<div>\u0000 <p><i>Chrysanthemum morifolium</i>, a kind of medicine and food homology product, is threatened by plant pathogens. It is crucial to establish a sensitive and accurate method for diagnosing its pathogens. Therefore, the internal transcribed spacer regions of the ribosomal DNA (rDNA) sequences of three common pathogens in <i>C. morifolium</i> (<i>Chaetomium globosum</i>, <i>Fusarium incarnatum</i>, and <i>Alternaria alternata</i>) were compared, and the three pairs of specific primers were achieved. A two-step nested multiplex PCR system which consists of two sequential amplification steps was successfully developed to detect those three pathogens in <i>C. morifolium</i>. This method was sensitive due to its low detection limits, which were 10 pg/μL, 1 pg/μL, and 10 fg/μL for <i>C. globosum</i>, <i>F. incarnatum</i>, and <i>A. alternata</i>, respectively. The entire detection process of this method only took 5–6 h, demonstrating its high efficiency. The nested multiplex PCR system could be successfully applied to detect actual samples, and a 90% detection rate for those three pathogens in selected <i>C. morifolium</i> was achieved. This suggests that our assay could be an operator-friendly tool for diagnosing <i>C. morifolium</i> diseases.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3193592","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143389366","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":"Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging","authors":"Saurabh Bhatia,&nbsp;Aysha Salim Alhadhrami,&nbsp;Yasir Abbas Shah,&nbsp;Muhammad Jawad,&nbsp;Esra Koca,&nbsp;Levent Yurdaer Aydemir,&nbsp;Tanveer Alam,&nbsp;Ahmed Al-Harrasi,&nbsp;Md. Khalid Anwer,&nbsp;Syam Mohan,&nbsp;Asim Najmi,&nbsp;Asaad Khalid","doi":"10.1155/jfq/8902951","DOIUrl":"https://doi.org/10.1155/jfq/8902951","url":null,"abstract":"<div>\u0000 <p>Oakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)-based films. The effects of 0.5%–1.5% OME (w/v) over the physicochemical and antioxidant properties of SA-GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA-GG triggered interactions between SA-GG and OME. The color attributes of SA-GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA-GG film was a valuable approach to synthesize active, bio-functional, and eco-friendly packing for the food industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8902951","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380583","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}