Journal of Food Quality最新文献

{"title":"Canned Apple Fruit Freshness Detection Using Hybrid Convolutional Neural Network and Transfer Learning","authors":"Mudasar Iqbal,&nbsp;Syed Tahseen Haider,&nbsp;Rana Saud Shoukat,&nbsp;Saif Ur Rehman,&nbsp;Khalid Mahmood,&nbsp;Santos Gracia Villar,&nbsp;Luis Alonso Dzul Lopez,&nbsp;Imran Ashraf","doi":"10.1155/jfq/8522400","DOIUrl":"https://doi.org/10.1155/jfq/8522400","url":null,"abstract":"<div>\u0000 <p>Fruits contain good nutrients such as protein and vitamins; therefore, fruits are usually used as complementary food ingredients. Apple fruit is one of the most important traditional table fruits in the temperate zone besides being the most commonly consumed fruit in the world. Apple’s freshness is a decisive characteristic of consumer choice. Consumption may increase if apples of satisfactory freshness and quality are provided to the consumers. Reduced freshness of canned apple fruit results in significant spoilage during storage and distribution, affecting both agricultural profitability and consumer satisfaction. Many approaches have been presented to predict apple fruit freshness; however, most of these studies suffer from low accuracy due to poor image quality and the unavailability of sufficient data. This study aims to grade the freshness level of canned apple fruits by combining digital image processing and machine learning techniques. The proposed technique involves data collection of apple fruit, image segmentation, and preprocessing, creating the neural network model, training the network model, and testing for apple freshness prediction. A dataset is collected for apple fruit images for fresh, semifresh, and rotten classes, which is further augmented for more images. We extensively evaluated the performance of the proposed convolutional neural network–transfer learning (CNN-TL)–based technique. For performance evaluation, ResNet, GoogleNet, AlexNet, VGG, MobileNetV2, and InceptionV3 are also utilized due to their superior performance reported in the existing literature. The experimental results indicate the superior performance of the proposed approach with a 98% accuracy on the original dataset, which is better than other deep learning models. The model secures a 97% accuracy on the augmented dataset. Cross-validation results report a 97.71% accuracy using five folds. Furthermore, a comparison with existing state-of-the-art approaches shows that the proposed approach has better results for apple freshness classification.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8522400","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143845964","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":"Blockchain-Based Trusted Traceability Scheme for Food Quality and Safety","authors":"Ting Guo,&nbsp;Yineng Chen,&nbsp;Qingshan Ren,&nbsp;Di Li,&nbsp;Weiqiong Bo,&nbsp;Xiayu Wang","doi":"10.1155/jfq/5914078","DOIUrl":"https://doi.org/10.1155/jfq/5914078","url":null,"abstract":"<div>\u0000 <p>The traditional food information model cannot guarantee the traceability of food quality and safety information. In response to this problem, blockchain has garnered significant attention from the food industry, because it can ensure food quality in the food traceability system. However, a trusted traceability system covering the full supply chain, with characteristics of systematic, accountable, and user-friendly, is important for food quality and safety. Utilizing blockchain and intelligent Internet-of-Thing (IoT) technology, the architecture of the trusted traceability system is designed with a physical layer, IoT layer, and blockchain layer. Taking the Fabric alliance chain as the underlying platform, adopting a distributed management mode, and establishing nodes to upload accurate data from each link in the food supply chain, we design traceability information nodes for five organizations (namely, production, processing, distribution, sale, and supervision) and form traceability events at all levels of nodes to form a traceability chain. In addition, the key attributes and functions of the smart contract between institutions are designed, and the transfer parameters of the execution function are constructed so that the organic food node can activate them. Next, the trigger function is constructed to notify the institutional nodes to conduct transactions, thereby realizing the execution process of the three main smart contracts (namely, production–processing organizations, processing–distribution organizations, and distribution–sale organizations). Finally, we implemented a trusted food traceability system for organic grapes. The results show that the system can meet the demand for food traceability.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5914078","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840526","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":"Molecular Identification of Toxoplasma gondii in Domesticate and Industrial Chickens in Isfahan Region, Iran, 2022","authors":"Mahnaz Sami,&nbsp;Nader Pestechian,&nbsp;Reza Kalantari,&nbsp;Shima Toghiani","doi":"10.1155/jfq/4699915","DOIUrl":"https://doi.org/10.1155/jfq/4699915","url":null,"abstract":"<div>\u0000 <p><i>Toxoplasma gondii</i> (<i>T. gondii</i>) is a pathogenic and zoonotic parasite, with warm blooded animals being considered as its hosts. Humans, especially immune defective subjects, may show serious symptoms of toxoplasmosis, while in poultry it can lead to an asymptomatic infection. Consumption of raw or undercooked meat of chickens can cause infection in human and other animals. So in this study, we identified and genotyped toxoplasmosis in chickens of Isfahan, Iran. After assessing blood samples from 60 domestic chickens and roosters, 60 industrial broiler chickens and roosters, and 60 laying hens and identifying the seropositive specimens by MAT test, the brain and tongue tissues of positive cases by serological tests were examined to identify the genotypes of <i>T. gondii by</i> nested PCR-RFLP. Molecular tests showed that toxoplasmosis was recorded in the brain tissue more than the tongue tissue, which can be attributed to the neurophilic nature of the parasite. The parasite strain in our samples was Genotype I. A significant percentage of domestic and industrial chickens and roosters were infected with <i>T. gondii</i>. Therefore, safe and hygienic methods of keeping and caring for chickens in domestic and industrial farms should be taken into consideration to prevent chickens from becoming infected. According to previous studies in human, environment, and livestock meat in Isfahan, Genotype I was predominant, which indicates the establishment of this genotype in the region.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4699915","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143840525","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 Effects of Lactobacillus brevis CQPC12 on Motor Function in Mice Damaged by Antibiotics","authors":"Jiyou Wu,&nbsp;Xiaoguang Yang,&nbsp;Yuhua Yang","doi":"10.1155/jfq/5049955","DOIUrl":"https://doi.org/10.1155/jfq/5049955","url":null,"abstract":"<div>\u0000 <p>This study aims to investigate the potential anti-inflammatory and antioxidant properties of <i>Lactobacillus brevis</i> CQPC12 (LBCQPC12) to enhance brain, neural, and motor functioning in mice. Mice were given intraperitoneal injections of mixed antibiotics (5 mg/mL neomycin, 25 mg/mL vancomycin, 0.1 mg/mL amphotericin B, 10 mg/mL ampicillin, 5 mg/mL metronidazole, and 1.5 μg/mL lipopolysaccharide) to mimic human bodies. At the conclusion of the trial, the mice’s capacity to run for prolonged periods of time and swim with weight was assessed. Furthermore, hematoxylin–eosin (H&amp;E) staining was employed to investigate pathological alterations in brain tissue; quantitative polymerase chain reaction (qPCR) was applied to discover inflammatory pathway genes and vascular endothelial growth factor (VEGF)-related expressions in the brain and skeletal muscle, and the liver index, serum, and brain oxidation, and inflammation indicators were found. The findings demonstrated that LBCQPC12 increased total superoxide dismutase (T-SOD), glutathione (GSH), and interleukin-10 (IL-10) levels while decreasing malondialdehyde (MDA), IL-6, and tumor necrosis factor alpha (TNF-α) levels in the serum and brain, as well as lengthening the mice’s weight-carrying swimming and running durations and lowering the liver index. LBCQPC12 boosted the expression of VEGF-A, glucose transporter 1 (GLUT-1), GLUT-4, and hypoxia-inducible factor-1 alpha (HIF-1α) mRNA in skeletal muscle as well as genes in the brain’s protein kinase B 1/cAMP-response element binding protein/brain-derived neurotrophic factor/extracellular regulated protein kinases 1 (AKT1/CREB/BDNF/ERK1) pathways. Finally, LBCQPC12 demonstrated potential utility in the creation of functional probiotics by reducing oxidative inflammation, skeletal muscle damage, and motor function in the central nervous system brought on by antibiotics.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5049955","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836334","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 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}