Journal of Food Quality最新文献

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

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

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

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

{"title":"Comparative Investigation of Quality Features and Microbiological Safety of the Spicy “Ndjindja” (Zingiber officinale) Drink Made From Various Production Sites in Far North of Cameroon","authors":"James Ronald Bayoï,&nbsp;Takvou Tobias","doi":"10.1155/jfq/9631365","DOIUrl":"https://doi.org/10.1155/jfq/9631365","url":null,"abstract":"<div>\u0000 <p>“Ndjindja” is a spicy drink made by the processing of <i>Zingiber officinale</i> roots using techniques varying from one location to another. To investigate the effect of production site on the quality features and safety of “ndjindja,” the producers were surveyed and the samples from seven production areas (Bogo, Gazawa, Koza, Maroua, Mokolo, Mora, and Tokombéré) in the Far North of Cameroon were subjected to standard analysis methods to compare the physicochemical, phytochemical, sensory, and microbiological parameters. Sorting, washing, cutting, crushing, squeezing, adding water and sugar, and packaging are all required in the production of “ndjindja.” However, peeling and adding lemon, aroma, and sweeteners (additives), as well as pasteurization, included some optional steps. The pH (3.7–4.8), titratable acidity (0.60%–1.3%), electrical conductivity (7.0–12 × 10² µS/cm), and contents of soluble solids (2.0–9.3°Brix), dissolved solids (3.5–6.1 × 10² ppm), dry matter (1.4%–7.7%), ash (0.30%–1.1%), soluble protein (0.80–3.4 mgBSAE/mL), and free amino acid (0.42–1.5 mgAE/mL) varied significantly (<i>p</i> &lt; 0.05) across the production sites. The “ndjindja” from the Koza site recorded the largest mean contents of dietary fibers, polyphenols, flavonoids, and tannins (4.7%, 54 mgPGE/100 mL, 14 mgQE/100 mL, and 19 mgCE/100 mL, respectively), as well as the greatest relative antioxidant capacity index (RACI = 1.4) and overall acceptability (7.5). Microbiological analysis revealed the presence of spore-forming bacteria, fungi, Coliforms, Streptococci, and Staphylococci in the “ndjindja.” However, the beverage from the production sites of Maroua and Mokolo had the lowest safety scores (2.7), indicating the best microbial safety status. Given all the above, “ndjindja” produced in the Koza site may be regarded for bioactive and functional considerations, whereas the one produced in the Maroua and Mokolo sites should be promoted regarding its microbial safety status.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9631365","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554658","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":"Variability for Oil Content and Fatty Acid Composition in Diverse Accessions of Niger (Guizotia abyssinica L.f. Cass)","authors":"Pushpa H. D.,&nbsp;Helan Baby Thomas,&nbsp;Sujatha M.,&nbsp;Ramchander L.,&nbsp;Sravanthi J.,&nbsp;Rajani Bisen,&nbsp;Prashanth Jagtap,&nbsp;Rajkumar S.,&nbsp;Sunil Gomashe,&nbsp;Mathur R. K.,&nbsp;Praduman Yadav","doi":"10.1155/jfq/6839620","DOIUrl":"https://doi.org/10.1155/jfq/6839620","url":null,"abstract":"<div>\u0000 <p>Niger is a minor oilseed crop primarily grown in Ethiopia and India. The oil content in niger seeds ranges from 32% to 47%. Niger oil has several nutritional and therapeutic benefits. Despite these benefits, the crop has been widely neglected by breeders due to its low productivity. Therefore, understanding the extent of genetic variability within the niger germplasm is a prerequisite for selecting superior genotypes and enhancing productivity. The present experiment was conducted at the ICAR-Indian Institute of Oilseeds Research, Hyderabad, Telangana, during the kharif seasons of 2022 and 2023. The study used an augmented randomized complete block design (ARCBD) with 111 accessions and four checks to assess variability in oil content and fatty acid composition. The analysis of variance showed significant differences among the accessions. Oil content ranged from 26.1% to 44.8%, with the highest oil content recorded in IC260240 (44.8%). Unsaturated fatty acids, such as linoleic and oleic acids, constituted the major portion of fatty acids among the accessions. The presence of a higher amount of unsaturated fatty acids indicates low susceptibility to autoxidation and confers a therapeutic advantage to niger oil. The accessions IC260250 and IC211053 exhibited high levels of linoleic and oleic acid content, respectively. Based on the Euclidean distance matrix method, the accessions were grouped into six hierarchical clusters. Cluster II had the highest number of accessions (34), followed by Cluster IV with nine accessions. The maximum genetic distance was observed between Clusters III and VI. Palmitic and stearic acids showed a significant positive correlation, whereas linolenic acid and oleic acid exhibited a significant negative correlation. No discernible variations were observed in the fatty acid composition among the accessions during the two seasons. The elite accessions identified from this study can be utilized as donors in the niger oil quality improvement program.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6839620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554657","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":"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}