Journal of Food Quality最新文献

{"title":"High Sensitive Method for the Simultaneous Detection of Pathogens in Chrysanthemum morifolium: A Nested Multiplex PCR Assay","authors":"Hefei Wang,&nbsp;Haizhi Huang,&nbsp;Zhenyan Cao,&nbsp;Yihua Yang,&nbsp;Yinfei Wu,&nbsp;Xuping Shentu,&nbsp;Xiaoping Yu","doi":"10.1155/jfq/3193592","DOIUrl":"https://doi.org/10.1155/jfq/3193592","url":null,"abstract":"<div>\u0000 <p><i>Chrysanthemum morifolium</i>, a kind of medicine and food homology product, is threatened by plant pathogens. It is crucial to establish a sensitive and accurate method for diagnosing its pathogens. Therefore, the internal transcribed spacer regions of the ribosomal DNA (rDNA) sequences of three common pathogens in <i>C. morifolium</i> (<i>Chaetomium globosum</i>, <i>Fusarium incarnatum</i>, and <i>Alternaria alternata</i>) were compared, and the three pairs of specific primers were achieved. A two-step nested multiplex PCR system which consists of two sequential amplification steps was successfully developed to detect those three pathogens in <i>C. morifolium</i>. This method was sensitive due to its low detection limits, which were 10 pg/μL, 1 pg/μL, and 10 fg/μL for <i>C. globosum</i>, <i>F. incarnatum</i>, and <i>A. alternata</i>, respectively. The entire detection process of this method only took 5–6 h, demonstrating its high efficiency. The nested multiplex PCR system could be successfully applied to detect actual samples, and a 90% detection rate for those three pathogens in selected <i>C. morifolium</i> was achieved. This suggests that our assay could be an operator-friendly tool for diagnosing <i>C. morifolium</i> diseases.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3193592","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143389366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction and Applications of Oakmoss Absolute Extract as a Functional Ingredient in Alginate-Guar Gum Composite Films for Food Packaging","authors":"Saurabh Bhatia,&nbsp;Aysha Salim Alhadhrami,&nbsp;Yasir Abbas Shah,&nbsp;Muhammad Jawad,&nbsp;Esra Koca,&nbsp;Levent Yurdaer Aydemir,&nbsp;Tanveer Alam,&nbsp;Ahmed Al-Harrasi,&nbsp;Md. Khalid Anwer,&nbsp;Syam Mohan,&nbsp;Asim Najmi,&nbsp;Asaad Khalid","doi":"10.1155/jfq/8902951","DOIUrl":"https://doi.org/10.1155/jfq/8902951","url":null,"abstract":"<div>\u0000 <p>Oakmoss absolute extract (OME) is a potential source for active antimicrobial and antioxidant components that can be used to develop an active packaging material. Active films were developed by impregnation of OME in sodium alginate (SA) and guar gum (GG)-based films. The effects of 0.5%–1.5% OME (w/v) over the physicochemical and antioxidant properties of SA-GG films were assessed. The mechanical properties (TS, EAB), water permeability, thickness, and opacity increased; however, moisture content decreased with the increase in the concentration of OME. SEM analysis represents that incorporation of OME resulted into heterogenous structure with pores and cracks. FTIR analysis showed that the addition of OME into SA-GG triggered interactions between SA-GG and OME. The color attributes of SA-GG films were significantly affected by the incorporation of OME. The XRD analysis revealed that the amorphous nature of the film remained unchanged after impregnation with OME. The films loaded with OME demonstrated higher antioxidant activity (measured by DPPH as well as ABTS radical scavenging) than control film. Thus, the addition of OME into SA-GG film was a valuable approach to synthesize active, bio-functional, and eco-friendly packing for the food industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8902951","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbial Quality and Hygienic Safety of Avocado Fruit Juice Sold in Merawi Town, Amhara, Ethiopia","authors":"Tadele Tilahun,&nbsp;Bulti Kumera,&nbsp;Mulugeta Kibret","doi":"10.1155/jfq/8892198","DOIUrl":"https://doi.org/10.1155/jfq/8892198","url":null,"abstract":"<div>\u0000 <p>Fruit juices are nutritious beverages used by people of all ages around the world. The microbial quality and safety of juices are closely monitored in developed countries but not in many developing countries. The objective of the present study was to evaluate the microbial quality and hygienic safety of fresh avocado fruit juice in Merawi town. The study was conducted in Merawi town from February 2019 to May 2019. It included 16 workers from five avocado juice houses for hygienic practice assessments. A total of 30 avocado fruit juice samples were collected for laboratory analysis. The samples were immediately transported to Bahir Dar University, Microbiology Laboratory for microbial culture. The results of the study were analyzed using descriptive statistics such as frequency, percentage, mean, and standard deviation. One-way ANOVA was used to compare microbial mean counts. Out of all the participants in the survey, 93.75% were females, while the remaining 6.25% were males. All juice vendors (100% of participants) reported that they had not received food hygiene and safety training. About 81.25% of participants did not wear safety clothes during juice processing. The laboratory investigation of avocado fruit juice microbial load revealed a mean count of 5.43 log10 cfu/mL: aerobic mesophilic bacteria, 4.42 log10 cfu/mL: <i>Staphylococcus,</i> 4.35 log10 cfu/mL: total coliform, 4.40 log10 cfu/mL: <i>Enterobacteriaceae</i>, and 3.40log cfu/mL: yeast–mold. There was no statistical difference among the microbial load of fruit juice samples. The highest mean microbial load was found in the aerobic mesophilic count of 5.43log cfu/mL, while the lowest mean microbial load was found in the yeast–mold count of 3.40 log cfu/mL. The findings indicated that all avocado fruit juice mean microbial counts were higher than the recommended Gulf region standard. Juice handlers should receive regular training and education on food hygiene and safety to reduce the microbial loads of fruit juice.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8892198","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143380584","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":"Exploring Ultrasound-Induced Changes on Bioactive Content and Color Properties of Sour Cherry Juice Involving Insights From Image Processing Analysis","authors":"Nursena Aktı,&nbsp;Semanur Yildiz","doi":"10.1155/jfq/3204362","DOIUrl":"https://doi.org/10.1155/jfq/3204362","url":null,"abstract":"<div>\u0000 <p>Thermal processing can intensify the degradation of beneficial compounds in fruit juices produced from concentrate, which underwent prior evaporation, leading to duplicated processing and likely increased quality deterioration. This study aims to (i) investigate the potential of ultrasound (US) to retain bioactive compounds and quality of sour cherry juice (SCJ) produced from concentrate and (ii) involve insights from digital image processing (IP) to evaluate color attributes of processed SCJs. US was optimized considering amplitude (60%–100%) and time (2–15 min) as independent variables, maximizing total anthocyanin content (TAC) and total phenolic content (TPC) at 67% amplitude for 7 min. Process-dependent changes in TAC, TPC, antioxidant activity, and color were compared for optimal US and conventional thermal (90°C for 1 min) treatments. US maintained similar TAC to untreated SCJ (160.4 mg/L); however, thermal processing reduced TAC to 154.4 mg/L (<i>p</i> &lt; 0.05). TPC (417.89 mg/100 mL) significantly decreased by both treatments, while antioxidant activity remained stable. IP technology and conventional colorimetric methods were used to evaluate color properties. The two methods showed differing results on color properties, with IP suggesting an increase in redness and yellowness while colorimetric analysis suggests a reduction after processing. This study highlights the evaluation of the process-induced changes for better preservation of bioactive content and quality of fruit juices as well as establishes a baseline for evaluating the quality of nonthermally processed fruit juices through computer vision-based techniques.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3204362","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120976","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":"Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices","authors":"Kristi S. Gowans,&nbsp;Bradley J. Taylor,&nbsp;Brad D. Geary,&nbsp;Richard A. Robison,&nbsp;Gene J. Ahlborn","doi":"10.1155/jfq/8881133","DOIUrl":"https://doi.org/10.1155/jfq/8881133","url":null,"abstract":"<div>\u0000 <p>Limited data are currently available characterizing the thermal resistance of foodborne pathogens in semolina flour and intermediate pasta matrices representative of commercial conditions during processing. Pasta producers require these data to be compliant with federal regulations since <i>Salmonella spp.</i> and <i>Escherichia coli</i> demonstrate survival in flour and dried pasta products. This study investigated the heat resistance of <i>Salmonella</i>, pathogenic <i>E. coli,</i> and <i>E. faecium</i> NRRL B-2354 in semolina flour and partially dried pasta intermediates via thermal death time (TDT) studies. The appropriateness of <i>E. faecium</i> NRRL B-2354 as a surrogate in semolina flour and pasta matrices was determined. Inoculated pasta matrices equilibrated to target water activities of 0.85, 0.88, and 0.91 (at 25°C) underwent isothermal inactivation treatments at 65°C, 70°C, and 75°C. Serial dilution and direct plating methods allowed for the estimation of bacterial survival at each treatment. In representative pasta matrices, the <i>D</i> values for each microorganism increased as water activity decreased from 0.91 to 0.85. Surprisingly, <i>Salmonella</i> and <i>E. coli</i> did not exhibit significantly different thermal resistance in pasta. The greatest heat resistance was seen in semolina flour (<i>a</i>_<i>w</i> 0.45). <i>E. faecium</i> was significantly more thermal resistant than both pathogens in all treatments when the temperature was ≤ 70°C. The results show that <i>E. faecium</i> strain NRRL B-2354 is not an ideal proxy for <i>Salmonella</i> and <i>E. coli</i> in semolina and pasta matrices. Analysis of the TDT data also found that a long-goods pasta drying process can achieve ≥ 7-log reductions of <i>Salmonella</i> and <i>E. coli</i> when following good manufacturing practices.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8881133","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118770","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 on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources","authors":"Haoxiang Xu,&nbsp;Qingfeng Wang,&nbsp;Ting Li,&nbsp;Bo Yu,&nbsp;Yuanfeng Zhao,&nbsp;Ran Jiang,&nbsp;Jing Rui Zhou,&nbsp;Juan Li,&nbsp;Lu Lei","doi":"10.1155/jfq/8880374","DOIUrl":"https://doi.org/10.1155/jfq/8880374","url":null,"abstract":"<div>\u0000 <p>This study compared the physicochemical properties and characteristic volatile compounds of honey samples from Guizhou, China (such as <i>Dalbergia odorifera T</i>, <i>Rhus chinensis Mill</i>, blueberry, and loquat honey), and Manuka honey. The moisture content, 5-HMF, antioxidant capacity, sugars, amino acids, minerals, and volatile compounds were measured. The results indicated that all honey samples met the standards of the Chinese honey industry. Using GC × GC-TOF MS technology, 927 volatile substances were detected in <i>Dalbergia odorifera T. Chen</i> honey, 930 in Manuka honey, 764 in <i>Rhus chinensis Mill</i> honey, 768 in blueberry honey, and 617 in loquat honey. The study described the volatile compounds and sensory characteristics of each honey. The main volatile compounds identified in all samples were hydrocarbons, aldehydes, esters, ketones, and alcohols, with predominant sensory flavors of sweet, green, and floral notes.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8880374","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118116","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":"Identification and Characterization of Phytochemicals in Avocado (Persea americana Mill, var. Hass) Fruit at Different Maturation and Ripening Stages","authors":"Elhadi M. Yahia,&nbsp;Gustavo Adolfo González-Aguilar,&nbsp;José de Jesús Ornelas-Paz,&nbsp;Ivan Luzardo-Ocampo","doi":"10.1155/jfq/7181926","DOIUrl":"https://doi.org/10.1155/jfq/7181926","url":null,"abstract":"<div>\u0000 <p>Avocado (<i>Persea americana</i> Mill.) is currently among the most demanded fruit crops worldwide due to its nutritional and health benefits. Despite the abundance of reports that have chemically and nutritionally characterized the fruit, information about the characterization of the fruit’s phytochemicals at specific maturation and ripening stages is still scarce. This research was aimed to identify and quantify several phytochemicals in ‘Hass’ avocado fruit at different maturation and ripening stages considering their dry matter values (∼20% to over 38%), corresponding to 10.99% and 26.23% oil content, as objective and quantitative parameters of avocado maturation and ripening. Palmitic (1.54–4.46 g/100 g), palmitoleic (0.88–2.60 g/10 0g), and linoleic (0.39–0.93 g/100 g) acids were the dominant fatty acids, showing a decreasing trend during ripening compared to the initiation of maturation (20% DM). β-sitosterol did not change during maturation and ripening, but ergosterol and brassicasterol disappeared at the end of ripening (38.8% DM). β-carotene was maintained at low concentrations (0.04–0.12 mg/100 g) during maturation and ripening, and lutein reached the highest concentration (6.89 mg/100 g) of all the carotenoids at 32.56% DM. α-Tocopherol increased during ripening (up to 0.35 mg/100 g), particularly at 35% DM. Among the phenolic compounds, gallic acid, catechin, chlorogenic acid, and vanillic acid reached their peak concentration (0.32–2.01 mg/100 g) between 33.84% and 36.99% DM. ‘Hass’ avocados contain significant quantities of bioactive compounds that are of great benefit to human nutrition and health, but their presence and evolution should be well correlated with properly established maturation and ripening stages.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7181926","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117651","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":"Assessment of Genetic Variability for Yield and Yield-Contributing Traits in Groundnut (Arachis hypogaea L.) Genotypes","authors":"Abera Seboka Yami,&nbsp;Wosene Gebreselassie Abtew","doi":"10.1155/jfq/3370389","DOIUrl":"https://doi.org/10.1155/jfq/3370389","url":null,"abstract":"<div>\u0000 <p>The present study was conducted to evaluate the genetic variability of yield and yield-contributing traits in groundnut genotypes. The experiment was conducted in a simple lattice design. ANOVA revealed significant differences among the genotypes. High PCV and GCV were recorded for most of the traits, indicating these characteristics could be used as selection indices. The kernel yield per ha was significantly positive for all traits except days to 50% flowering and maturity. High to moderate heritability, along with high to medium genetic advance was obtained for oil content, days to maturity, days to 50% flowering, plant height, shelling percentage, 100SW, number of mature pods per plant, kernel yield, seed weight per plant, and harvest index. The results of the cluster analysis of the tested groundnut genotypes were grouped into three major clusters. The highest intercluster distance <i>D</i>² was recorded between clusters I and III at 1690.78, followed by clusters II and III at 1198.27. Principal component analysis resulted in four principal components with eigenvalues greater than one. The first four principal components explained 77.92% of the total variation. The existence of the highest intercluster distance indicates that there is variability, which creates an opportunity for improvement.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3370389","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117482","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":"Impacts of Drought Stress on Wheat Flour, Dough, and Chinese Southern-Type Steamed Bread Quality Characteristics","authors":"Fengcun Yu,&nbsp;Yuqing Sun,&nbsp;Hongwei Yuan,&nbsp;Naifu Wang","doi":"10.1155/jfq/9942418","DOIUrl":"https://doi.org/10.1155/jfq/9942418","url":null,"abstract":"<div>\u0000 <p>In this study, the effect of drought stress at different growing stages (tillering, jointing-booting, heading-flowering, and filling-maturing) on the qualities of wheat flour and steamed bread was investigated using three winter wheat varieties (Huaimai 58, Yannong 19, Aikang 58). As for Huaimai 58, all stages of drought treatments significantly (<i>p</i> &lt; 0.05) decreased the flour extraction rate and protein content, dough extensibility and tenacity, and steamed bread-making performance when compared with the control group (normal-irrigation). Among the growing stages, the filling-maturing stage exhibited the most significant effect on the steamed bread-making performance of Huaimai 58, which decreased the specific volume of steamed bread by 29.5% and increased its hardness by 166.5%. As for Yannong 19 and Aikang 58, drought treatments at heading-flowering and filling-maturing stages significantly (<i>p</i> &lt; 0.05) decreased the extraction rate of wheat flour while increasing the flour protein content, dough extensibility and tenacity, and steamed bread-making performance, indicating the flour and steamed bread-making qualities of Yannong 19 and Aikang 58 were favored by drought treatments. Overall, drought treatments showed different effects on the wheat flour and steamed bread qualities in the three winter wheat varieties, with the filling-maturing stage drought treatment exerting the most significant effect on the steamed bread-making performance.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9942418","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115566","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":"Impact of Terahertz Frequency Irradiation on the Physicochemical, Nutritional, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato–Soy Beverage","authors":"Lawrencia Boakyewaa Koranteng,&nbsp;Adelaide Dorothy Esenam Agordo,&nbsp;Dorothy Esi Assafuah,&nbsp;Joshua Akanson,&nbsp;Ernest Ekow Abano","doi":"10.1155/jfq/2032391","DOIUrl":"https://doi.org/10.1155/jfq/2032391","url":null,"abstract":"<div>\u0000 <p>The manuscript explored the effect of terahertz frequency irradiation on the physicochemical, nutritional, microbial load and sensory qualities of OFSP–soy beverages. The orange-fleshed sweet potato was processed into a beverage, and soy milk was added at varied ratios formulated: OFSP: soy milk: 90:10, 80:20 and 70:30 and pasteurised with electromagnetic irradiation at varied times (5, 10 and 15 min). The pH increase was 6.15, 6.21 and 6.24 at 5-min irradiation and 6.07, 6.11 and 6.18 at 15-min irradiation with 10%, 20% and 30% addition of soy milk. The Brix content was 9.30, 10.07, 12.01, 7.43, 8.06 and 9.91 at 5- and 15-min irradiation and 10%, 20% and 30% of soy milk addition. However, the microbial load was not detected when samples were irradiated for 10 and 15 min but was noticed at 5-min irradiation. Likewise, sensory qualities such as colour, taste, aroma, mouthfeel, aftertaste and overall acceptance of the beverage were improved with an increased range colour (5.90 to 6.98), aroma (6.30 to 6.98), taste (5.38 to 7.28), mouthfeel (5.29 to 7.18), aftertaste (5.26 to 7.30) and overall acceptance (5.78– to 7.54). 10-min electromagnetic irradiation pasteurisation with 90%:10% OFSP and soymilk had optimum beta-carotene with zero coliform counts and hence it is recommended. The outcome of this study could help to exploit the benefits of terahertz frequency irradiation machines in reducing microbial growth in the beverage industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2032391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113946","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}