Journal of Food Quality最新文献

{"title":"Extraction and Evaluation of Bioactive Compounds from Immature and Mature Corn Silk","authors":"Khursheda Jahan Khushe,&nbsp;Md. Abdul Wazed,&nbsp;Md. Rakibul Islam,&nbsp;Md. Shihabul Awal,&nbsp;N. H. M. Rubel Mozumder","doi":"10.1155/2024/9552151","DOIUrl":"https://doi.org/10.1155/2024/9552151","url":null,"abstract":"<div>\u0000 <p>The purpose of this research was to assess the mineral content, bioactive compounds, <i>α</i>-glucosidase inhibitory activity, and antioxidant of two-maturity stages of corn silks, i.e., immature and mature with standard methods. Corn silks have been dried with sun and oven-drying methods and extracted through methanol and water, two individual solvents. The results revealed that both corn silks were good sources of mineral content. The higher calcium (13.37 ± 0.06) and magnesium (890.00 ± 0.00) were found in the sun-dried immature corn silk. The sun-dried mature corn silk also exhibited a higher content of iron, zinc, and manganese. The results also revealed that all the extraction systems yielded significant amounts of TPC, TFC, <i>β</i>-carotene, and anthocyanin content; ABTS and DPPH radical scavenging activity; and <i>α</i>-glucosidase inhibitory activity. Moreover, sun-dried methanolic extracts exhibited the highest levels of TFC (127.58 ± 7.95 mg QE/100 g DM), <i>β</i>-carotene (0.28 ± 0.00 mg/100 mL), TAC (42.53 ± 1.02 mg C3GE/kg DM), DPPH (75.65 ± 2.38%), and ABTS (94.22 ± 0.00%), showcasing their superior antioxidant potential. Conversely, oven-dried methanolic extracts demonstrated a higher TPC of 20.82 ± 0.62 mg GAE/g DM, while water extracts showed maximum <i>α</i>-glucosidase inhibitory activity of 76.19 ± 0.00%. Therefore, the obtained results demonstrated that sun-dried methanolic extracts from corn silks might be a good source of therapeutic agents and natural ingredients for manufacturing food, feed, and pharmaceutical products. It could also encourage researchers to carry out more studies to commercialize corn silk.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9552151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565727","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":"Challenge Test to Assess the Microbial Inhibitory Potential of Lactic Acid Bacteria in Ice-Kenkey","authors":"Amy Atter,&nbsp;Michael Amoo-Gyasi,&nbsp;Richard Yaw Otwey,&nbsp;Felix Afotey,&nbsp;Angela Parry-Hanson Kunadu,&nbsp;Wisdom Amoa-Awua","doi":"10.1155/2024/7564441","DOIUrl":"https://doi.org/10.1155/2024/7564441","url":null,"abstract":"<div>\u0000 <p>Foods fermented by lactic acid bacteria (LAB) are considered safer and healthier due to LAB’s ability to inhibit pathogen growth and produce bioactive compounds. The study aimed to evaluate the antimicrobial potential of lactic acid bacteria (LAB) in <i>ice-kenkey</i>, a chilled Ghanaian fermented maize beverage, against common foodborne pathogenic bacteria and to determine the duration of inhibition during ambient storage, all in the interest of promoting public health and safety. Samples of <i>ice-kenkey</i> obtained from a small-scale producer and <i>ice-kenkey</i> produced in the laboratory were inoculated with overnight pure cultures of <i>Escherichia coli, Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus,</i> and <i>Salmonella</i> spp. in nutrient broth at concentrations of about 10⁸–10⁹ CFU/ml during storage at room temperature (≈27°C). The population of the different pathogens in both samples of <i>ice-kenkey</i> was enumerated at different storage periods to assess their survival in the <i>ice-kenkey</i>, hence the antimicrobial activity of the <i>ice-kenkey</i>. The pH of both types of <i>ice-kenkey</i> was below 5.0 throughout the storage period of up to 140 h. The commercial <i>ice-kenkey</i> had higher LAB and yeast counts. For both types of <i>ice-kenkey</i>, there was a steady increase in the population of LAB and yeasts from the 0 h to 72 h period, followed by a steady decline from the 96 h to the 120 h period. There were variations in the survival of the different enteric pathogens in the <i>ice-kenkey</i> samples. <i>Vibrio cholera</i> and <i>Salmonella</i> spp. were not detected in both types of <i>ice-kenkey</i> within 8–24 h of storage at room temperature. However, for <i>Escherichia coli, Bacillus cereus,</i> and <i>Staphylococcus aureus,</i> there were no significant reductions in their population within the first 8 h of the storage of both the laboratory and commercial <i>ice-kenkey</i> samples. This work demonstrated that the LAB in the <i>ice-kenkey</i> has remarkable inhibitory potential against both Gram-positive and Gram-negative pathogenic strains. In spite of this, producers need to minimise the risk of food-borne diseases through improved food safety and hygienic practices to prevent and inhibit the growth of microbial pathogens during retailing and storage.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7564441","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141565707","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 Excess Application of Nitrogenous Fertilizer on Postharvest Quality of Spinach during Storage","authors":"Naveen Kumar Mahanti,&nbsp;Subir Kumar Chakraborty,&nbsp;Pankaj B. Pathare","doi":"10.1155/2024/5521957","DOIUrl":"https://doi.org/10.1155/2024/5521957","url":null,"abstract":"<div>\u0000 <p>The quality of vegetables depends upon the preharvest and postharvest practices. The preharvest practices include type, amount, form of fertilizers, harvesting period, growing season, and conditions that influence the yield of the crop and affect its chemical, biochemical, and mechanical properties. Moreover, postharvest practices such as storage conditions and processing methods also affect the quality of vegetables. Therefore, the present study was conducted to study the effect of different doses of nitrogen fertilizer (0–400 kg·N/ha) and storage conditions on the quality attributes of spinach leaves such as respiration rate, physiological loss in weight (PLW), chromatic properties, chlorophyll, puncture strength, TSS, pH, and nitrate during the storage studies. The respiration rate of leaves decreased with an increase in fertilizer dose. The <i>a</i>^∗and ΔE values of spinach leaves significantly (<i>p</i> &lt; 0.01) increased with an increase in storage temperature (<i>T</i>) and storage time (<i>t</i>) and decreased significantly (<i>p</i> &lt; 0.01) with an increase in fertilizer dosage (<i>F</i>). The puncture strength (PS) of leaves significantly (<i>p</i> &lt; 0.01) decreased with an increase in <i>F</i>, <i>T,</i> and <i>t</i>. The <i>T</i>, <i>t</i>, and their interaction had a significant (<i>p</i> &lt; 0.05) negative effect on the chlorophyll content of spinach leaves for all treatments. However, the <i>T</i>, <i>t</i>, and their interaction had a significant (<i>p</i> &lt; 0.01) positive effect on pH and PLW and a negative effect on the nitrate content. The colour change, nitrate, and chlorophyll degradation were higher with storage time for leaves which have a higher amount of nitrate content initially. The TSS, pH, PLW, and mechanical properties degradation were higher with storage time for leaves that initially had a lower amount of nitrate content. Therefore, application of the recommended dosage (as per the soil nutrient status) of nitrogen fertilizer can produce leaves with minimum nitrate content, and storage of leaves under refrigerated conditions can enhance the shelf life.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5521957","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141536971","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 Analysis of Antioxidant Potency and Phenolic Compounds in Fruit Peel of Opuntia robusta, Opuntia dillenii, and Opuntia ficus-indica Using HPLC-DAD Profiling","authors":"Ahmed Marhri,&nbsp;Youssef Rbah,&nbsp;Aymane Allay,&nbsp;Mehdi Boumediene,&nbsp;Aziz Tikent,&nbsp;Abdessamad Benmoumen,&nbsp;Reda Melhaoui,&nbsp;Ahmed Elamrani,&nbsp;Malika Abid,&nbsp;Mohamed Addi","doi":"10.1155/2024/2742606","DOIUrl":"https://doi.org/10.1155/2024/2742606","url":null,"abstract":"<div>\u0000 <p>The edible part of the prickly pear fruit is most commonly consumed, while the peel is often discarded, leading to the loss of valuable bioactive components, such as phenolic compounds. This research aims to assess the antioxidant activity, total phenolic content, and quantities of phenolic and flavonoid contents of fruit peel of <i>Opuntia ficus-indica</i>, <i>Opuntia robusta</i>, and <i>Opuntia dillenii</i>. Ten phenolic compounds were identified, with isorhamnetin being the most abundant flavonoid measuring 7184.09 <i>μ</i>g/g, while sinapic acid was identified as the major phenolic acid measuring 1806.36 <i>μ</i>g/g. <i>Opuntia robusta</i> exhibited the highest total phenolic content, total flavonoids, and total phenolic acids measuring 5583.19 mg GAE 100 g⁻¹, 21041.03 <i>μ</i>g/g, and 3265.17 <i>μ</i>g/g, respectively. <i>Opuntia robusta</i> and <i>Opuntia dillenii</i> demonstrated the higher antioxidant capacity in scavenging 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) compared to <i>Opuntia ficus-indica</i>, whereas <i>Opuntia dillenii</i> and <i>Opuntia ficus-indica</i> exhibited the highest concentration of antioxidants capable of reducing the Fe³⁺ complex of ferric ions (TPTZ)³⁺ to the ferrous complex Fe (TPTZ)²⁺. In contrast, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total antioxidant capacity (TAC) assays showed no significant difference between the examined species. Compared to the local species <i>Opuntia ficus-indica</i>, the two newly introduced <i>Dactylopius opuntiae</i>-resistant species are richer in phenolic compounds and exhibit greater antioxidant activity.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2742606","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488495","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":"Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation","authors":"S. Duarte,&nbsp;J. Harasym,&nbsp;J. Sánchez-García,&nbsp;M. Kelaidi,&nbsp;E. Betoret,&nbsp;N. Betoret","doi":"10.1155/2024/7152554","DOIUrl":"https://doi.org/10.1155/2024/7152554","url":null,"abstract":"<div>\u0000 <p>Almond bagasse, a by-product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high-fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze-drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air-dried almond bagasse powder and 59% in that obtained by freeze-drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze-dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air-dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air-dried almond powder.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7152554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488853","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":"Nutritional Potential of Ziziphus lotus (L.) Lam. Almonds as Compared to Some Oilseeds from Morocco: Evidence from Proximate Composition, Mineral Profiling, and Oil Physicochemical Traits","authors":"Hasna Ait Bouzid,&nbsp;Laila Bijla,&nbsp;Mohamed Ibourki,&nbsp;Abderrahim Asbbane,&nbsp;El Hassan Sakar,&nbsp;Jamal Koubachi,&nbsp;Said Gharby","doi":"10.1155/2024/6685429","DOIUrl":"https://doi.org/10.1155/2024/6685429","url":null,"abstract":"<div>\u0000 <p>Nowadays, there is a great interest in the search for new sources of vegetable oils, natural bioactive compounds, and essential nutrients for human health. Oleaginous fruits and seeds are a good source of nutrients such as oil, carbohydrates, fatty acids, sterols, tocopherols, fibers, vitamins, minerals, and proteins for the human diet. The main objective of this study was to compare the nutritional composition of <i>Ziziphus lotus</i> almonds (ZLA) with some well-known seeds (argan kernel, nigella seed, cactus seed, and sesame seed) and to classify them by the mean of principle component analysis (PCA). The samples’ proximate composition, mineral profiling, and some physicochemical parameters of extracted oil were evaluated. Our results revealed that ZLA composition was as follows: oil yield (26.99 ± 1.52 g/100 g), proteins (30.79 ± 0.07 g/100 g), ash (6.5 ± 0.06 g/100 g), and moisture (3.62 ± 0.10 g/100 g). The mineral profile of ZLA consists mainly of P, K, Mg, and Ca. The main fatty acids in ZLA oil were oleic acid (60.73 ± 0.10 g/100 g), linoleic acid (18.75 ± 0.10 g/100 g), and palmitic acid (9.86 ± 0.10 g/100 g). <i>β</i>-Sitosterol (67.92 ± 0.46 g/100 g) was the major sterol in ZLA, followed by stigmasterol (15.34 ± 0.35%) and campesterol (8.75 ± 0.12%). Total tocopherols were present at 523 ± 9.23 mg/kg in the oil. PCA analysis demonstrated that the ZLA composition was found to be close to that of sesame seeds. In conclusion, ZLA could be considered an alternative source of vegetable oils and protein as well as other various applications.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6685429","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430305","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":"Study on a Moisture Ratio Curve Model for Refractance Window Drying Based on a D-Optimal Mixture Design","authors":"Jingyu He,&nbsp;Weidong Song,&nbsp;Jianqiang Li,&nbsp;Tianhang Ding,&nbsp;Jian Guan,&nbsp;Jinji Wu,&nbsp;Jiaoling Wang","doi":"10.1155/2024/8604374","DOIUrl":"https://doi.org/10.1155/2024/8604374","url":null,"abstract":"<div>\u0000 <p>Refractance window (RW) drying is a new thin-layer drying technology that can control well the heating temperature to effectively reduce the loss of heat-sensitive substances. Here, an experiment on tomato pulp drying was carried out to study the drying characteristics of RW drying based on a D-optimal mixture design. The fitting of the classical model of thin-layer drying was studied, and SAS and 1stOpt calculation software were used to analyze the test data. The result showed that the RW drying equipment could dry 8 mm of tomato pulp in 120 min, and the maximum drying speed could reach 0.40 g/(g·min). Based on an effective diffusion coefficient under different conditions, the activation energy was 27.35 kJ/mol at an air speed of 3 m/s. When comparing the fitting of the moisture ratio curve in four classic thin-layer drying models, it was found that the R-square value of the modified Page model was 0.9960, which had better fitting properties. Then, the polynomial fitting model of thin-layer drying reflects the regression relationship between the coefficient of the classic model and drying conditions including temperature, wind speed, and time. After comparison with the classic model and validation experiment, the results showed that there is no significant difference between the polynomial fitting model and the validations under a confidence level of 0.95, which could well predict the change in the water content ratio over time under different conditions.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8604374","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141329365","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":"Occurrence of Salmonella in Fresh Foods Sold in the City of Nampula, Northern Mozambique","authors":"Almeida Abudo Leite Machamba,&nbsp;Celso Raul Silambo Chaves,&nbsp;Laura Amisse,&nbsp;Brígida Macaza,&nbsp;Cecília Boaventura,&nbsp;Isac Joaquim Presse,&nbsp;Acácio Salamandane","doi":"10.1155/2024/9330701","DOIUrl":"https://doi.org/10.1155/2024/9330701","url":null,"abstract":"<div>\u0000 <p>Salmonellosis, an infectious disease caused by the <i>Salmonella</i> species, encompasses a broad spectrum of clinical manifestations, ranging from mild self-limiting gastroenteritis to severe systemic infections. It affects millions of people annually, causing immense morbidity and economic losses worldwide. This study aims to evaluate the occurrence of <i>Salmonella</i> in water and raw foods, focusing on meat, fish, shellfish, and vegetables consumed in the city of Nampula, north of Mozambique. A total of 81 samples of meat, fish and shellfish, vegetables, and water were collected from nine of the ten municipal markets in Nampula City. <i>Salmonella</i> detections were performed according to ISO 6579-1. A chi-square test was performed in the Python programming language to detect associations between positive samples and market localization. The results showed a high frequency of <i>Salmonella</i>. From the total sample, 38.5% were <i>Salmonella</i> positive. Fresh vegetables were the most contaminated samples, followed by fish, shellfish, raw meat, and water. The outcomes of this study did not find an association between the sample collection location and the test results for <i>Salmonella</i>. In this study, serovars of <i>Salmonella</i> were not identified which hinders the association of <i>Salmonella</i> occurrence with diseases. Consequently, we propose that the next study should focus on detecting the serotypes of <i>Salmonella</i> strains.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9330701","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141315374","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 Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff-Bulla-Based Complementary Food: A Response Surface Methodology Approach","authors":"Getu Weya Chewicha,&nbsp;Muhammed Adem Abdullahi,&nbsp;Tadele Andargie Wudineh,&nbsp;Tatek Tamiru Geletu,&nbsp;Neela Satheesh","doi":"10.1155/2024/1159007","DOIUrl":"https://doi.org/10.1155/2024/1159007","url":null,"abstract":"<div>\u0000 <p>The purpose of this study was to identify possible locally accessible cereals, tubers, and legumes for use in the extrusion of teff, bulla, and haricot beans to prepare inexpensive supplemental foods. This study used central composite rotatable design (CCRD) to assess the effects of specific processing parameters on response variables such as proximate composition and physical, functional, and sensory qualities of produced complementary food. The processing parameters included haricot bean blending ratios (BR) (10–30%), feed moisture content (FMC) (15–21%), and barrel temperature (BT) (120–160°C). The proximate composition of the complementary food ranged from 9.25 to 12.36% moisture content, 7.82 to 14.04% protein, 2.1 to 3.28% ash, 1.13 to 3.93% fiber, 1.17 to 3.12% fat, 65.40 to 78.25% carbohydrate, and 338.42 to 354.86 kcal/100 g energy. The predominant minerals and antinutritional factors ranged from 2.40 to 10.37 mg/100 g, 58.70 to 146.26 mg/100 g, 0.8 to 4.74 mg/100 g, 113.21 to 325.00 mg/100 g, and 16.54 to 44.62 mg/100 g for Fe, Ca, Zn, phytate, and tannin, respectively. The blending ratio and extrusion parameters demonstrated significant (<i>p</i> &lt; 0.05) linear, quadratic, and interaction impacts on the physical and functional responses, according to analysis of variance (ANOVA). Mothers and caregivers largely approved all the trial porridges. The best blending and extrusion parameters, according to numerical optimization, were a BR of 28.2837%, FMC of 15.0007%, and BT of 120.001°C. The predicted responses for optimization were water solubility index (WSI) (32.4462 g/g), water absorption index (WAI) (3.69849%), viscosity (2016.47cP), protein (14.046%), and energy (348.034 kcal/100 g) with a desirability value of 0.856. This research leads us to believe that producing complementary meals with excellent nutritional value for developing nations may be achieved by evidence-based selection of locally accessible plant-based components.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1159007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141308804","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":"Leverage of Matricaria chamomilla L. Oil Supplementation over Ochratoxin A in Growing Quails","authors":"Reda S. Mohamed,&nbsp;Adel I. Attia,&nbsp;Mohamed M. El-Mekkawy,&nbsp;Fawzy S. A. Ismail,&nbsp;Ayman S. Salah,&nbsp;Mario Nicotra,&nbsp;Alessandro Di Cerbo,&nbsp;Mahmoud M. Azzam,&nbsp;Mahmoud Alagawany","doi":"10.1155/2024/7254066","DOIUrl":"https://doi.org/10.1155/2024/7254066","url":null,"abstract":"<div>\u0000 <p>Ochratoxin A (OTA) is one of the mycotoxins in the agriculture and livestock sectors. The poultry sector suffered from significant economic losses due to the adverse impacts of OTA on the growth rate, feed conversion ratio, and livability. Thus, the present investigation aimed to determine the impact of chamomile essential oil supplementation against OTA toxicity in growing quails. 360 one-week-old growing quails were distributed into six groups (<i>n</i> = 60) with four replicates of 15 birds. The groups were G1 (control negative), G2 (OTA 1 mg/kg diet, control positive), G3 (chamomile oil 0.5 g/kg diet), G4 (chamomile oil 1 g/kg diet), G5 (OTA 1 mg/kg diet + chamomile oil 0.5 g/kg diet), and G6 (OTA 1 mg/kg diet + chamomile oil 1 g/kg diet). Adding OTA significantly (<i>P</i> &lt; 0.05) reduced live body weight and weight gain at 5 weeks. Feed intake at 5 weeks was nonsignificantly reduced in G3 and G4 compared to G1. G4 showed a significant (<i>P</i> &lt; 0.05) increase in weight gain and the lowest feed conversion ratio. The G2 showed the lowest superoxide dismutase (SOD), total antioxidant capacity (TAC), glutathione transferase (GST) activity, and the highest levels of malondialdehyde (MDA). Moreover, they showed a significant improvement in liver enzymes and kidney function tests and a significant (<i>P</i> &lt; 0.05) reduction in the levels of total cholesterol and triglycerides. Chamomile supplementation alone or with OTA significantly (<i>P</i> &lt; 0.05) increased immunoglobulin M, G, A, and complement 3 than OTA alone. Chamomile oil with an OTA diet or alone reduced the negative effects of OTA and improved the performance, antioxidant status, lipid profile, and immunological state of growing Japanese quails.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7254066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141298395","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}