Journal of Food Quality最新文献

{"title":"Determination of Total Phenolic Content, Total Flavonoid Content, Antioxidant Activities, and Soluble Sugars of Different Varieties of Banana Fruit Pulps Grown in Some Woredas in Bench Sheko and Sheka Zones, Southwest Ethiopia","authors":"Shisho Haile,&nbsp;Sintayehu Gashaw,&nbsp;Jemal Kassahun","doi":"10.1155/jfq/4827476","DOIUrl":"https://doi.org/10.1155/jfq/4827476","url":null,"abstract":"<div>\u0000 <p>This study investigated bioactive materials and soluble sugar contents in banana fruit collected from local farmers. Banana fruit samples were collected from three potential plantation districts. Among ripening method, only the dried banana leaf wrapping technique resulted in the required ripening. Thus, analysis of parameters was conducted. Therefore, the dried banana fruit pulp was analyzed for phenols, flavonoids, antioxidants, free radical scavenging (FRS) activities, and soluble sugars. The obtained result showed the presence of significant differences between the analyzed banana fruit varieties and growing districts. Overall, the phenolic contents among the banana fruit pulp ranged from 36.28 to 45.34 GAE mg/100 g of banana fruit pulp, while the flavonoids ranged from 3.35 to 7.95 QE mg/100 g. Similarly, the antioxidant activity ranged from 12.09 to 19.56 AAE mg/100 g, while the free radical activity (DPPH) was 62.10%–94.80%. Also, the IC₅₀ value ranged from 0.04 to 0.07. The analyzed soluble sugar contents ranged from 6.10 to 11.0 g/100 g. Giant cavendish varieties have highest total phenolic content (TPC), while Dwarf Cavendish verities have highest antioxidant activity. Banana variety affect TPC, FRS, and sucrose content, while place where banana grown affect only total flavonoid content (TFC) and FRS. TACs and sugar are strongly linked. However, TFC shows moderate negative correlations with both TACs and sugar, suggesting higher TFCs mean lower TACs and sugar. TFCs show borderline differences across districts, with Debub Bench appearing to have lower TFCs, but a nonsignificant trend for higher TACs and sugar. Obtained results agree with other previously reported values. Thus, the analyzed banana fruits have appreciable amount of bioactive compound and soluble sugars.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4827476","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144666337","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 Antimicrobial Resistance Along the Nile Tilapia (Oreochromis niloticus) Value Chain in Kakamega County, Kenya","authors":"James Adero Obar,&nbsp;Joseph Wafula Matofari,&nbsp;John Masani Nduko","doi":"10.1155/jfq/8932798","DOIUrl":"https://doi.org/10.1155/jfq/8932798","url":null,"abstract":"<div>\u0000 <p>This study evaluated microbiological risks along the Nile tilapia (<i>Oreochromis niloticus</i>) fish value chain in Kakamega County, Kenya, by assessing microbial loads, pathogen prevalence, and antimicrobial resistance to determine food safety and hygiene standards. Significant variations in microbial counts were observed along the chain, with the highest total plate count (TPC) (8.73 ± 2.06 log₁₀ CFU/g) and total coliform count (TCC) (7.91 ± 1.97 log₁₀ CFU/g) recorded at the wholesale stage, suggesting that postharvest handling practices contribute to increased contamination. In contrast, processing methods such as drying and frying reduced these counts significantly, with values of 4.12 ± 0.97 and 4.39 ± 1.05 log₁₀ CFU/g, respectively. All water samples and contact surface swabs tested positive for coliforms, with levels ranging from 4.96 ± 1.29 to 6.77 ± 1.94 log₁₀ CFU/100 mL for water samples and 4.63 ± 3.32 to 3.69 ± 1.93 log₁₀ CFU/cm² for contact surfaces, thereby exceeding the World Health Organization (WHO) guidelines and indicating poor water quality and inadequate sanitation management. Among the pathogens, <i>Staphylococcus aureus</i> was most prevalent in fish (94.4%) and water (71.2%), followed by <i>Pseudomonas</i> spp. (65.6% and 45.6%) and <i>Escherichia coli</i> (64.8% and 60%). High contamination at farm level, evidenced by a 93% prevalence of <i>S. aureus</i> in fish, suggests that unhygienic harvesting practices are a primary source of contamination. Moreover, antimicrobial susceptibility testing revealed high resistance to ampicillin (75%) and erythromycin (58%), with multidrug resistance among key isolates. Overall, these findings underscore the urgent need for enhanced hygiene practices, improved water quality management, stricter antimicrobial policies to safeguard public health, and ensure the safety of tilapia fish products.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8932798","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635255","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":"Mitigating Aflatoxin Contamination in Groundnuts Using Plant-Derived Essential Oils: Implications for Food Security","authors":"Fredrick A. Obedi,&nbsp;Regina P. Mtei,&nbsp;Kessy F. Kilulya","doi":"10.1155/jfq/2042590","DOIUrl":"https://doi.org/10.1155/jfq/2042590","url":null,"abstract":"<div>\u0000 <p>The production and storage of food crops in various households are affected by aflatoxin contamination, which comprises toxic and carcinogenic chemicals to both humans and animals. Aflatoxins, produced by <i>Aspergillus flavus</i> and <i>Aspergillus parasiticus</i>, impact several agricultural crops, notably maize, groundnuts, and spices. This study investigated the inhibitory potential of plant-based essential oils (EOs) (clove, cardamom, and garlic) in controlling mold growth and aflatoxin contamination in groundnuts by examining their impact on <i>A. flavus</i> growth. The EOs were extracted through hydrodistillation, and their chemical compositions were analyzed using gas chromatography–mass spectrometry (GC–MS), revealing dominant compounds such as eugenol (39.88%) in clove, alpha-terpineol acetate (36.50%) in cardamom, and trisulfide di-2 propenyl (51.72%) in garlic. The antifungal activities of these oils were evaluated using the agar diffusion method against <i>A. flavus</i>, showing that clove and cardamom oils could perfectly inhibit mycelial growth at concentrations ≥ 250 ppm. Clove oil demonstrated a 92% growth inhibition rate, and cardamom oil showed an 88% reduction, underscoring their potential as natural, safe alternatives for controlling aflatoxin contamination in stored groundnuts, thereby contributing to enhanced food security and health effects associated with aflatoxins.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2042590","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635141","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":"Nanosilver–Titanium Dioxide-Enhanced Chitosan Composite Film for Prolonged Egg Preservation: Antibacterial and Antioxidant Mechanisms","authors":"Yichang Huang,&nbsp;Qiyu Zhang,&nbsp;Qihao Xu,&nbsp;Hang Li,&nbsp;Shanshan Chen,&nbsp;Ziyue Feng","doi":"10.1155/jfq/6651630","DOIUrl":"https://doi.org/10.1155/jfq/6651630","url":null,"abstract":"<div>\u0000 <p>Eggs, a staple and vital food in daily life, present a significant challenge regarding preservation. To extend the shelf life of eggs, this study developed a chitosan-based composite coating for egg preservation and antibacterial activity. The hydrophobicity and preservation effects of this chitosan composite film were investigated. The experimental results demonstrated that the chitosan composite film exhibited excellent hydrophobic properties. In tests evaluating the preservation performance, eggs coated with the chitosan composite film showed superior results across several parameters. Specifically, the weight loss rate of eggs coated with the chitosan film increased the least over time. Weight loss at 49 days was 26.70% lower in the coated group (7.99%) compared to the uncoated group (10.90%), indicating that the composite effectively sealed the micropores of the eggshell, preventing moisture loss. Moreover, Haugh unit values were higher overall in the coated group than in the uncoated group and were significantly higher on days 14 and 49 than in the uncoated group. The yolk index of the coated eggs exhibited a smaller decline trend and was significantly higher than the control group at specific intervals. The yolk index at Day 49 was significantly higher in the coated group (0.22) than in the uncoated group (liquefaction). Additionally, the pH of egg whites in the coated eggs showed minimal increases over time. Total bacterial count tests revealed that the composite film developed in this study provided antibacterial effects on both the eggshell surface and internal content. Antioxidant assessments of the egg yolk indicated that the composite coating significantly enhanced total antioxidant capacity, superoxide dismutase activity, and slowed down total malondialdehyde production, thereby inhibiting lipid oxidation in the yolk. This study offers a promising approach for improving egg preservation and provides valuable insights for broader applications in food preservation technologies.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6651630","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144635254","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":"Using Novel Optimized Deep Learning Techniques for Detecting Fungal Infections in Hazelnuts Kernels Based on Shell Color Changes","authors":"Mehdi Farahani,&nbsp;Hossein Bagherpour","doi":"10.1155/jfq/3350046","DOIUrl":"https://doi.org/10.1155/jfq/3350046","url":null,"abstract":"<div>\u0000 <p>Improper environmental or storage conditions can lead to fungal development in some hazelnuts. This type of fungus causes a slight discoloration on the hazelnut shell. To increase the marketability of the product, it is essential to separate these defective samples from sound ones. Due to the high color similarity between defective and sound samples, manual separation is prone to significant errors, necessitating an automated process. Furthermore, given the strong feature identification and extraction capabilities of convolutional neural networks (CNNs), this model was employed for the classification task. This study investigated the effect of some important factors such as input image size, flattening methods (global average pooling (GAP) and fully connected layer (FCL)), as well as the number of hidden layers and dropout on the model performance. In examining the effect of input image size on the models’ performance, the highest classification accuracy was obtained with a moderate image size of 128 × 128. Comparing the FCL and GAP methods indicated that the GAP method not only increased training speed but also minimized overfitting, resulting in overall better performance than FCL. The results of the models revealed that the proposed CNN model with four convolutional layers, employing the GAP method, a dropout rate of 0.5, and no hidden layers achieved the highest performance. The results demonstrate that the proposed CNN model effectively classified hazelnuts based on subtle color variations on their shells. It achieved a 0.8% improvement in detection accuracy compared to the manual classification method.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3350046","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582027","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":"Micronutrient Composition of the Most Appreciated Complementary Flours Formulated With the Under-Valorized Local Resources in the Far North Region, Cameroon","authors":"Mamat Abazidi,&nbsp;Tenyang Noël,&nbsp;Ponka Roger","doi":"10.1155/jfq/8825292","DOIUrl":"https://doi.org/10.1155/jfq/8825292","url":null,"abstract":"<div>\u0000 <p>Malnutrition is a threat to the society as a whole. The incorporation of under-valorized local resources into children’s diet could be a solution to combat micronutrient deficiencies. The aim of this study was to evaluate the micronutrient composition of complementary flours formulated with the under-valorized local resources. Cricket, tiger nuts, carrots, melon fruit, sweet potato tubers, and baobab fruit pulp were collected in the Far North Region of Cameroon. These biological materials underwent preliminary processing. Complementary flours were formulated with varying amounts of crickets and tiger nuts’ flours added to the constant amount of baobab fruit pulp and sweet potato or carrot tuber or melon fruit pulp flours to obtain 100 g of flour per formula. The total carotenoids, vitamin A, vitamin C, mineral contents, and antinutritional factors of the ingredients and complementary flours were determined using standard methods. The total carotenoids, vitamin A, vitamin C, and mineral contents of the ingredient and formulated flours varied significantly (<i>p</i> &lt; 0.05). In general, complementary flours with 20% of cricket (C₂₀T₄₀B₁₀M₃₀, C₂₀T₄₀B₁₀P₃₀, and C₂₀T₄₀B₁₀Cr₃₀) were rich in micronutrients. The flour with 20% of cricket, 40% of tiger nuts, 10% of baobab fruit pulp, and 30% of carrot (C₂₀T₄₀B₁₀Cr₃₀) presented the highest calcium, magnesium, potassium, phosphorus, zinc, copper, manganese, vitamin A, and vitamin C contents, whose values were 186.43, 158.98, 2275.4, 385.86, 380.04, 6.50, 1.64, 5.06, 6.012, and 93.007 mg/100 g, respectively. Complementary flour with 30% of melon (C₂₀T₄₀B₁₀M₃₀) presented the highest iron (40.65 mg/100 g) and sodium (476.89 mg/100 g) contents. On the other hand, C₂₀T₄₀B₁₀Cr₃₀ flour had the lowest phytate (92.07 mg/100 g) and oxalate (42.47 mg/100 g) contents. In addition, this flour presented the highest iron and zinc bioavailability. These complementary flours especially C₂₀T₄₀B₁₀Cr₃₀ can be used to reduce micronutrient deficiencies in children.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8825292","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573603","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 New Fermentation Supports on the Quality of Cocoa Beans (Theobroma cacao L.) From Côte d’Ivoire","authors":"Kouakou Ahossi Konan,&nbsp;Ibourahema Coulibaly,&nbsp;Kra Athanase Kouassi,&nbsp;Affi Jean Paul Attikora,&nbsp;Kouakou Alfred Kouassi,&nbsp;Clément Burgeon,&nbsp;Marie-Laure Fauconnier","doi":"10.1155/jfq/2118517","DOIUrl":"https://doi.org/10.1155/jfq/2118517","url":null,"abstract":"<div>\u0000 <p>This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues. Supports tested included banana leaves (support used as a reference), palm leaves, cocoa pods, jute bags, polypropylene tarpaulins and polypropylene bags. Key parameters monitored during fermentation included temperature, pH, microbial dynamics and concentrations of reducing sugars and organic acids. The beans underwent physicochemical characterisation and market value evaluation after fermentation and drying. The results revealed that fermentation in cocoa pods and polypropylene bags was suboptimal. Cocoa pods exhibited low fermentation temperatures, delayed microbial activity, high pH and increased mould proliferation, leading to poor marketability with low cut-test scores. Polypropylene bags retained higher humidity levels, posing a risk for mould contamination, although they showed higher phenolic compound content. By contrast, beans fermented on jute bags, palm leaves and reusable polypropylene tarpaulins displayed fermentation profiles and final product characteristics similar to banana leaves, making them viable alternatives for local producers. Further analysis of the aromatic characteristics of beans fermented on these supports is needed to provide a holistic evaluation. This study offers valuable insights into identifying sustainable alternatives for cocoa fermentation and serves as a reference for resource optimisation in other food production systems.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2118517","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144573364","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":"Formulation of Nutrient-Enriched Wheat-Based Cookies Using Defatted Soybean Flour and Moringa stenopetala Leaf Powder","authors":"Melat Bereket Sherif,&nbsp;Debebe Worku Dadi,&nbsp;Neela Satheesh,&nbsp;Henock Woldemichael Woldemariam","doi":"10.1155/jfq/3721352","DOIUrl":"https://doi.org/10.1155/jfq/3721352","url":null,"abstract":"<div>\u0000 <p>Cookies, despite their popularity among both children and adults and being regarded as one of the most functional baked products, often have lower nutritional value due to their primary ingredient, wheat. Therefore, this research aimed to improve the nutritional value of wheat-based cookies using <i>Moringa</i> (<i>Moringa stenopetala</i>) leaf powder (MLP) and defatted soybean flour (DSF) and optimize the blending ratio, baking time, and temperature. From preliminary tests, the blending ratios were ranged from 65% to 85%, 1% to 20%, and 5% to 15% for wheat, DSF, and MLP, respectively, whereas the baking temperature and time were ranged from 180°C to 200°C and 7–11 min, respectively. The result showed that there were significant differences (<i>p</i> &lt; 0.05) among the formulated samples in nutritional and functional characteristics at different blending ratios, baking temperatures, and baking times. It was also found that the optimum parameters to develop functional cookies in terms of the optimum overall acceptability, protein content, and TPC were when the blending ratio of 75% wheat, 15% DSF, and 10% MLP, with baking temperature at 180°C for 8.75 min. The cookies developed using these optimum parameters had a protein content and TPC of 15.54% and 2.64 mg GAE/g, respectively, with the overall acceptability score of 6.49 (on a seven-point hedonic scale). In addition, the optimized cookies had 16.76%, 3.82%, 9.10%, 1.96%, 57.12%, and 424.23 kcal/100 g of crude fat, fiber, moisture, ash, carbohydrate, and calories, respectively. In addition, the antioxidant activities of the optimized cookies with the percentage of inhibition were 39.81% for DPPH and 35% for FRAP. These cookie samples also had the values of 6.40 N for hardness, 0.29 for water activity, and 5.14% for spread ratio. The findings of this study showed that the blending ratio of the three ingredients had a significant impact on the sensorial acceptability of the developed cookies, as well as protein content and TPC were highly influenced by DSF and MLP ratios. Therefore, developing nutrition-enriched wheat-based cookies by blending with defatted soybean and <i>M. stenopetala</i> leaf powder using the aforementioned optimum parameters will improve the nutritional content of the cookies product with the preferred overall sensorial acceptability.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3721352","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144536969","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":"Technofunctional Properties of Stinging Nettle (Urtica dioica L.) Leaf Flour and Its Enhancing Pasting, Physical and Sensory Characteristics in Gluten-Free Rice Waffles","authors":"Mary Nkongho Tanyitiku,&nbsp;Igor Casimir Njombissie Petcheu","doi":"10.1155/jfq/9418554","DOIUrl":"https://doi.org/10.1155/jfq/9418554","url":null,"abstract":"<div>\u0000 <p>The study investigated the technofunctional properties of <i>Urtica dioica</i> L. leaf flour and its effect on the pasting, physical and sensory characteristics of gluten-free rice waffles. Compared with commonly used gluten-free rice and corn flour, <i>Urtica dioica</i> L. leaf flour had the lowest swelling capacity (2.71 mL), oil absorption capacity (89.55%) and water activity (0.31), and the highest nitrogen solubility index (20.85%), foaming capacity (13.91%) and stability (93.66%). Its Carr’s index, Hausner’s ratio and angle of repose were 20.05%, 1.24° and 32.76°, respectively, which indicated a fair flowability. In addition, the incorporation of nettle leaf flour did not affect (<i>p</i> &gt; 0.05) the fat and starch contents of waffles, but significantly (<i>p</i> &lt; 0.05) increase the ash, protein, fibre, total phenolic, antioxidant and total flavonoid contents. The peak and trough velocity significantly decreased about 876 times and 1022 times in the 20% nettle-incorporated waffle mix, respectively. Although this decrease indicated a lesser ability for nettle-incorporated waffle mixes to absorb water, the breakdown viscosity (ranging from 644.71 cP to 352.0 cP) showed that the formed paste, and subsequently the cooked waffles, could resist disintegration and became stable against increasing cooking temperature and shear forces. Furthermore, the sensory test indicated no significant (<i>p</i> &gt; 0.05) difference in the sweetness and overall liking of all formulated waffle samples; however, attributes such as appearance, aroma, flavour, bitterness, mouthfeel and aftertaste slightly varied when compared with the control (100% rice waffles). The findings revealed promising characteristics of <i>Urtica dioica</i> L. leaf flour as a low-cost natural functional food ingredient, particularly in gluten-free bakery products. The study offers novel insights into gluten-free food formulations and contribute to the development of technofunctional nettle leaf flour for the food industry.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9418554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524509","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":"Development and Comparative Evaluation of Two Polyherbal Nutraceuticals, BobyGuards A and B: Phytochemical Composition, Antioxidant Potential, and Nutritional Value","authors":"Borelle Mafogang,&nbsp;Stephane Zingue,&nbsp;Charles Taptue Kotue,&nbsp;Michelle Djouhou,&nbsp;Franck Armand Fozing Fomo,&nbsp;Roger Ponka,&nbsp;Elie Fokou","doi":"10.1155/jfq/1971279","DOIUrl":"https://doi.org/10.1155/jfq/1971279","url":null,"abstract":"<div>\u0000 <p>Research in nutrigenomics highlights the ability of nutrients to modulate oxidative stress and reduce free radical production, playing a key role in chronic disease prevention and management, particularly cancer. Nutraceuticals, especially polyherbal blends, offer enhanced bioactivity due to synergistic interactions among phytochemical constituents. This study aimed to evaluate the phytochemical composition, antioxidant activities, and nutritional value of two polyherbal nutraceutical formulations, BobyGuard A (BGA) and BobyGuard B (BGB). Formulations were prepared using <i>Curcuma longa, Piper nigrum, Dioscorea bulbifera, Spirulina platensis, Adansonia digitata,</i> and <i>Brassica oleracea</i>. Standardization included assessments of phytochemical profiles, organoleptic, and physicochemical characteristics. Proximate composition, vitamin C, and mineral contents were measured, and LC–MS/MS was employed for the tentative identification of bioactive compounds. Antioxidant capacity was assessed using DPPH, OH, FRAP, and TAC assays. Both formulations shared similar qualitative phytochemical profiles, with phenols and flavonoids consistently detected. Quantitatively, BGA showed significantly higher (<i>p</i> &lt; 0.05) levels of vitamin C, manganese, copper, sulfur, tannins, water and alcohol extractives, and total antioxidant capacity. Conversely, BGB exhibited higher protein, crude fiber, potassium, total phenols (6580.36 ± 238.10 mg GAE/100 g DM), flavonoids (1107.27 ± 9.74 mg QuE/100 g DM), carotenoids (403.52 ± 5.35 mg/100 g DM), and stronger antioxidant activities (OH: 86.03 ± 0.71%; DPPH: 91.09 ± 0.45%). LC–MS/MS identified 50 compounds in BGA and 53 in BGB, including curcumin, piperine, catechin, and pheophytin b. BGB’s superior antioxidant activity and richer phytochemical profile suggest stronger potential to mitigate oxidative stress and related cellular damage. In contrast, BGA’s elevated mineral content, particularly copper and manganese, may enhance enzymatic functions involved in metabolic and redox homeostasis. These findings highlight the distinct yet complementary therapeutic roles of both formulations, supporting their use in chronic disease prevention and management strategies.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1971279","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524508","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}