Journal of Food Quality最新文献

{"title":"Determination of Four Cholinomimetics in Edible Fungi and Areca Nut Using Ultra-High Performance Liquid Chromatography Combined With Quadrupole/Time-of-Flight Mass Spectrometry","authors":"Junmei Ma,&nbsp;Qiang Li,&nbsp;Yonghuan Yan,&nbsp;Lei Sun,&nbsp;Pin Lv,&nbsp;Yan Zhang","doi":"10.1155/jfq/7038821","DOIUrl":"https://doi.org/10.1155/jfq/7038821","url":null,"abstract":"<p><b>Background:</b> Cholinomimetic compounds are a class of organic compounds found in natural plants that have significant biological activity as well as toxicity, and their dosage must be controlled, with side effects occurring in case of accidental ingestion or excessive intake. Accurate determination of four cholinomimetic compounds in edible fungi and areca nut can provide technical support to the relevant monitoring organizations, which is conducive to the protection of consumer health. In this study, we have established a workflow for the rapid screening and confirmation of four cholinomimetics in edible fungi and areca nut by using the QuEChERS pretreatment method and ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-Q-TOF/MS) for the first time.</p><p><b>Methods:</b> The samples were extracted with acetonitrile, and separation was achieved on a HILIC column (2.1 mm × 100 mm, 1.6 μm) with acetonitrile and 20 mM ammonium formate aqueous solution as mobile phase with gradient elution. UPLC-Triple TOF™6600⁺ was used to collect the data of the target analytes in the mode of TOF-MS-IDA-MS/MS, and the data were analyzed by SCIEX OS software to realize the qualitative screening and confirmation of samples.</p><p><b>Results:</b> The mass accuracy error of 4 cholinomimetics was lower than 5.0 × 10⁻⁶. All four cholinomimetic compounds had good linearity in a certain range, and the correlation coefficient (<i>R</i>²) was higher than 0.998. The limits of detection and limits of quantification of the method were 2.5–25.0 μg/kg and 5.0–50.0 μg/kg, respectively. The recoveries were between 81.0% and 99.1% at spiked level 5.0–500.0 μg/kg, with the relative standard deviation of 0.41%–4.00%.</p><p><b>Conclusion:</b> The method is sensitive, accurate, and suitable for rapid screening and confirmation of 4 cholinomimetics in edible fungi and areca nut.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7038821","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861763","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 Foam-Mat Drying Methods on Quality Attributes of Green Chili Powder","authors":"Md. Suman Rana,&nbsp;B. M. Khaled,&nbsp;Md. Momin Khan,&nbsp;Md. Entaduzzaman Jony,&nbsp;Jony Ahmed,&nbsp;Gopal Kumar Kundu,&nbsp;Rubaiya Sondhi","doi":"10.1155/jfq/9107919","DOIUrl":"https://doi.org/10.1155/jfq/9107919","url":null,"abstract":"<p>This study evaluated foam-mat drying methods (sun, cabinet, and vacuum) for green chili powder production. Fresh chilies (86.21% moisture) contained 6.24% protein, 412.81 mg GAE/100g phenolics, 141.43 mg/100 g vitamin C, and 1666.27 μg/g capsaicin, with strong antioxidant activity (DPPH: 145.21 μM Trolox eq./g; FRAP: 236.74 mM Fe(II)/100 g). Foamed chili foamed paste supplemented with 5%–15% albumin and 2% starch was dried, with vacuum drying showing optimal kinetics (diffusion coefficient: 9.15 × 10⁻¹⁰ m²/s) and nutrient retention: highest protein (11.78%), phenolics (965 mg GAE/100g), flavonoids (395.43 mg QE/g), and β-carotene (985.16 μg/100 g). It preserved chlorophyll (2.67 mg/100 g chlorophyll a; 3.71 mg/100 g chlorophyll b), minimized vitamin C loss, and maintained capsaicin content. Vacuum-dried powder exhibited superior antioxidant activity (DPPH: 338.78 μM Trolox eq./g; FRAP: 553.63 mM Fe (II)/100 g) and color stability, alongside excellent functional properties (water absorption: 178 g/100 g; oil absorption: 111 g/g). Microstructure analysis revealed compact, smooth particles, confirming structural integrity. In contrast, cabinet drying and sun drying caused higher nutrient degradation and color deterioration. The results demonstrate that vacuum drying combined with foaming is the most effective method for producing nutrient-rich, high-quality green chili powder with enhanced bioactivity and functional quality.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9107919","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144833231","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":"Rice Grain Storage Reduces Antibiotic Resistance Risks and Pathogens Through Enrichment of Antimicrobial Metabolites","authors":"Fang Wu,&nbsp;Yuanpeng Zhang,&nbsp;Peng Huang,&nbsp;Li Li,&nbsp;Yanguang Zhu,&nbsp;Quanxin Rao,&nbsp;Ruizhang Feng,&nbsp;Jie Tu","doi":"10.1155/jfq/9103608","DOIUrl":"https://doi.org/10.1155/jfq/9103608","url":null,"abstract":"<p>Grain storage is a universal practice critical to food security and economic stability. Although storage conditions and grain quality have been extensively studied, the risks linked to post–market grain storage remain largely overlooked. This study addresses this gap by evaluating the dynamics of potential risk factors, specifically, antibiotic resistance genes (ARGs) and pathogens in rice grains. Metagenomic sequencing of rice grains stored for 1–3 years showed a decline in both ARGs and pathogens with increasing storage duration. Furthermore, it also revealed suppressed horizontal gene transfer mediated via mobile genetic elements, and significant shifts in bacterial community composition. Multiple correlation analyses confirmed the significant reduction of ARGs and pathogens during storage. Integrated transcriptomic and metabolomic analyses identified genes and metabolites with persistent differential expression over the storage period. Notably, genes involved in diterpenoid biosynthesis and metabolites from the luteolin group were consistently upregulated over the 3-year storage period. Moreover, these persistently expressed genes and metabolites showed a strong negative correlation with ARG and pathogen abundance. Consequently, these findings suggest that proper rice grain storage can reduce health risks associated with ARGs and pathogens possibly due to the accumulation of plant-derived antimicrobial compounds during storage.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9103608","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144833256","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":"Food Safety Evaluation of Online Food Delivery Services From the Consumer Perspective: Indicators and Variations","authors":"Xueqin Rui,&nbsp;Zhaolv Cao,&nbsp;Ziyi Wang,&nbsp;Yajie Li","doi":"10.1155/jfq/5803173","DOIUrl":"https://doi.org/10.1155/jfq/5803173","url":null,"abstract":"<p>The objective of this study was to examine how Chinese consumers perceive and evaluate the safety of food purchased online and delivered directly to their doorstep. Additionally, the study aimed to analyze frequency differences in indicator usage across consumer demographic groups. A national survey was conducted, resulting in the collection of 1040 valid questionnaires. Specifically, this study addresses two key research questions: (1) What indicators do Chinese consumers use to evaluate the safety of online food delivery services (OFDS)? (2) Are there variations in indicator usage among different consumer groups? The data were processed using Statistical Package for the Social Sciences (SPSS) 27.0 and MS Excel 2016. Nonparametric tests and an analytic hierarchy process (AHP) were used to analyze the indicators. The results revealed that “sensory perception” and food package were the commonly employed indicators. However, with the existence of more reliable food safety indicators, consumers rarely utilize them. Moreover, significant variations exist in the use of indicators among consumer groups of different sex, online ordering frequencies, and cohabitation with the elderly. In general, individuals who frequently use food delivery services and reside with older adults are considered “finicky consumers” compared to their counterparts. These findings imply the need for education to foster rationality and discernment among consumers. Furthermore, OFDS providers can leverage these findings to develop tailored strategies that address customer needs and enhance their food safety reputation.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5803173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144811099","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 Nutrient Composition in 31 Species of Staple Food Bamboos Consumed by Giant Panda in China","authors":"Mingxi Li,&nbsp;Ying Yao,&nbsp;Yanpeng Dong,&nbsp;He Huang,&nbsp;Xianglong Ou,&nbsp;James Ayala,&nbsp;Honglin Yan,&nbsp;Hairui Wang,&nbsp;Ruiqing Lv,&nbsp;Chao Song,&nbsp;Tingting Chen,&nbsp;Tingting Fang","doi":"10.1155/jfq/6648176","DOIUrl":"https://doi.org/10.1155/jfq/6648176","url":null,"abstract":"<div>\u0000 <p>The objective of this study was to examine the macronutrient content in the shoots, leaves, and culms of bamboo species across various seasons within the habitats of wild giant pandas and in the cultivated regions for captive giant pandas. Results showed that crude protein (CP), fat, ash, and primary moisture (PM) contents of bamboo shoots were elevated, while there was a reduction in fiber content when compared to the leaves and culms (<i>p</i> &lt; 0.05). Nutritional composition varied among bamboo sources, with wild bamboo leaves exhibiting higher CP concentrations and lower fiber content (<i>p</i> &lt; 0.05), and higher CP and lower fiber in the bamboo of Xiangling mountains were observed. Almost all species exhibited greater concentrations of CP and PM and lower level of ash in annual bamboo leaves compared to the biennial and perennial (<i>p</i> &lt; 0.05). Moreover, as the bamboo culms matured, there was an increase in acid detergent lignin (ADL), soluble sugar (SS), starch, and gross energy (GE) (<i>p</i> &lt; 0.05). The ash, fiber, and GE contents were increased while the CP and SS were decreased both in leaves and culms among different bamboo species from spring to summer and fall. Moreover, <i>Fargesia</i> displayed lower PM, fiber, and ash levels compared to other species studied, and especially over 20% CP concentration was found in the annual leaves of <i>Bashania spanostachya</i>. These results indicated that macronutrient values of bamboo leaves and culms varied among species and were significantly influenced by the age of growth and seasonal changes.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6648176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740319","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":"Partial Least Square Regression Prediction Model for Strawberry Freshness Monitoring During Storage Using Electronic Nose","authors":"Andri Jaya Laksana,&nbsp;Jae-Hwan Ahn,&nbsp;Ji-Young Kim","doi":"10.1155/jfq/6673304","DOIUrl":"https://doi.org/10.1155/jfq/6673304","url":null,"abstract":"<div>\u0000 <p>Strawberries produce undesirable aromas because of chemical reactions and microbial growth during deterioration. An electronic nose can identify the changes in these aromas. This study aimed to analyze the quality indexes and volatile organic compounds (VOCs) profile changes in strawberries at constant temperatures during a specific storage period. Correlation and principal component analyses (PCAs) were also employed to determine the partial least squares regression (PLSR) for predicting the screened quality indexes using the VOC data. The results showed a high correlation of quality indexes as a function of time, including weight loss, total yeast and mold growth, total color differences, and texture (firmness). PCA revealed the contribution of VOCs in the sample, suggesting that propyl nonanoate, linalool, 2-propanol, and (Z)-3-hexen-1-ol were freshness indicators of strawberries. PLSR appropriately predicted weight loss, total yeast and mold growth, total color differences, and texture (firmness) between the observed and predicted data, which were expressed as <i>R</i>² = 81%–96%, RMSE = 21%–97%, and MAE = 15%–75%; however, the model with nonlinearity performed poorly. This finding provides important information for future development in the storage of strawberries during distribution from farm to retail at other constant temperatures or in fluctuating temperatures.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6673304","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740320","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":"Meta-Learning-Based Lightweight Method for Food Calorie Estimation","authors":"Jinlin Ma,&nbsp;Yuetong Wan,&nbsp;Ziping Ma","doi":"10.1155/jfq/7044178","DOIUrl":"https://doi.org/10.1155/jfq/7044178","url":null,"abstract":"<div>\u0000 <p>As a significant research component in nutritional assessment, vision-based food calorie estimation has been studied and applied due to its higher accuracy and efficiency. In this paper, a lightweight network for food calorie estimation is designed, called MeLL-cal. Firstly, a feature extraction module is proposed based on meta-learning ideas to generate informative representations, such as color, texture, and edge features, for unseen foods. Secondly, within the feature extraction module, a large convolutional kernel is proposed to provide a larger receptive field, which aims to capture more shape and semantic information and minimize information loss. Then, to achieve efficient calorie estimation with lower computational complexity, the calorie estimation module employs query-based inference to achieve optimal feature expression. Additionally, an adaptive fine-tuning module is also designed to refine estimation accuracy according to different datasets. The extensive experiments demonstrate the superiority of the MeLL-cal in terms of a PMAE of 18.7% and 31.1%, respectively, with only 2.313K parameters and 1.036 ms inference time on the Menu match dataset and the Calo world dataset.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7044178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740321","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":"The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference","authors":"Tulay Elal Mus,&nbsp;Tulay Ozcan,&nbsp;Hakan Ustuner,&nbsp;Figen Cetinkaya,&nbsp;Tugçe Necla Selvi,&nbsp;Gokce Keser,&nbsp;Nursen Senturk","doi":"10.1155/jfq/3061063","DOIUrl":"https://doi.org/10.1155/jfq/3061063","url":null,"abstract":"<div>\u0000 <p>The present study aimed to investigate the effect of psyllium husk powder, as a dietary fiber and carbohydrate substitute, on the physicochemical, colorimetric, structural quality, and consumer preference of sausages during storage. The potato starch was replaced by psyllium husk powder in 20%–40%–60%–80%–100% to improve the technological and sensory properties of the new product. Physicochemical analyses revealed that fiber substitution did not affect protein or fat values but reduced carbohydrate and moisture values. Carbohydrate decrease in psyllium husk samples varied between 39.29% and 71.42% and was detected the most in T5 sample. Moisture reduction varied between 2.46% and 6.01% and decreased as the addition rate increased. Cooking loss and total expressible fluid (TEF) during storage increased with the addition of psyllium husk (especially T2). Cooking loss increased the most in the control sample (4.8%) at the end of storage, while the least loss was in the T3 (3.4%) and T1 (3.5%) samples. Furthermore, during storage, there was a slight decrease in brightness in parallel with the psyllium husk replacement rate, but yellowing indexes increased. Instrumental textural analyses showed that 20%–40% of substituted samples (T1, T2) had similar properties to the control. Changes generally occurred in springiness, stickiness, and chewiness properties when substituting up to 60% psyllium husk. In psyllium husk–substituted samples, adhesiveness, resilience, and hardness decreased during storage, while chewiness increased. Consumer acceptance tests showed that panelists preferred sausages produced from white meat more than others, and sensory acceptability was rated above general liking on a hedonic scale of 6–8. When the technological and sensory properties of the products were evaluated together, it was determined that the acceptability of the 40% substituted (T2) sausage sample showed similar characteristics to the control sample, while the 100% substituted (T5) sample had low acceptance. Overall, the findings indicate that psyllium husk substitution has provided functional properties such as low carbohydrate and fibrousness to chicken sausages without affecting the sensory and textural properties. Psyllium husk powder–contained sausage has the potential to be an alternative meat product for individuals who need particular nutritional purposes.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3061063","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144725495","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":"Probiotics Containing Collagen Peptides for Weight Loss and Improvement of Brain Disorders Caused by Obesity in a Mouse Model","authors":"Wei-Wen Sung,&nbsp;Tsung-Ming Yeh,&nbsp;Wen-Ling Shih","doi":"10.1155/jfq/8208809","DOIUrl":"https://doi.org/10.1155/jfq/8208809","url":null,"abstract":"<div>\u0000 <p>Collagen peptide was identified as a prebiotic that can provide nitrogen and carbon sources for probiotics to achieve antiobesity, anti-inflammatory, antioxidant, and immunoregulatory effects by improving the gut microbiota. Also, obesity is a high-risk factor for psychological and cognitive diseases. This study used a commercialized collagen peptide probiotic (CPP) containing 12 strains of proprietary probiotics with collagen peptides from fish skin to evaluate weight control, fat formation, blood sugar control, and anxiety behavior effects in mice fed a high-fat diet (HFD) or high-carbohydrate diet (HCD) and compared the effects by the clinical weight loss drug orlistat (ORL). The results showed that CPP was more effective than ORL in slowing the weight gain in HCD- or HFD-fed male mice. However, the effects of CPP and ORL in female mice were slightly different. Regardless of gender, CPP significantly reduced fat formation and improved glucose tolerance caused by HCD or HFD. Blood biochemical analysis also revealed that CPP could restore HCD- and HFD-induced liver and kidney dysfunction in male but not in female mice. The total cholesterol, triglycerides, and leptin concentrations in the blood decreased with CPP compared to the ORL intervention. In addition, CPP alleviated HCD- and HFD-induced anxiety in mice and improved their gut microbiota. This study confirmed that this CPP product has more antiobesity effects and can ameliorate other related damage caused by HCD and HFD than the clinical weight loss drug ORL. Thus, CPP has a strong potential to be widely used for human health promotion and disease prevention.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8208809","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714820","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":"Nutrient Composition Analysis in Quasipaa spinosa Eggs","authors":"Han Li,&nbsp;Piao Zhu,&nbsp;Yibin Hu,&nbsp;Jianfeng Yuan,&nbsp;Gang Yang,&nbsp;Rongquan Zheng","doi":"10.1155/jfq/1150723","DOIUrl":"https://doi.org/10.1155/jfq/1150723","url":null,"abstract":"<div>\u0000 <p>The objective of this study was to determine the nutrient composition of <i>Quasipaa spinosa</i> eggs and evaluate their nutritional value. The findings from this study can be utilized to propose recommendations for further development of <i>Q. spinosa</i>. The fatty acids, amino acids, mineral elements, crude fat, crude protein, and other nutrients in <i>Q. spinosa</i> eggs were analyzed using the Chinese national standard methods. The composition of <i>Q. spinosa</i> eggs included moisture (77.97 ± 3.99%), crude protein (16.90 ± 2.24%), crude fat (2.33 ± 0.17%), and ash (0.84 ± 0.05%). The analysis identified 23 distinct fatty acids, with polyunsaturated fatty acids comprising 68.22% of the total fatty acid content, including linoleic acid (C18:2n6c, LA), α-linolenic acid (C18:3n3, ALA), eicosapentaenoic acid (C20:5n3, EPA), and docosahexaenoic acid (C22:6n3, DHA). Eighteen amino acids were detected in the eggs, with the total amino acid content (on a dry weight basis) being 64.45 ± 2.49%, of which essential amino acids constituted 24.27 ± 0.80%. The amino acid score analysis showed that lysine had the highest score. Among the eight commonly observed mineral elements, phosphorus and calcium had the highest levels. The abundance of unsaturated fatty acids, essential amino acids, phosphorus, and calcium in <i>Q. spinosa</i> eggs highlights their significant nutritional value, suggesting promising prospects for consumption and further development.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1150723","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144673114","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}