Journal of Food Quality最新文献

{"title":"Fatty Acid Analysis to Classify Iberian Hams Quality Categories from Different Brands as Affected by the Sampling","authors":"Soledad Sánchez,&nbsp;Teresa Antequera,&nbsp;Abraham Pajuelo,&nbsp;Trinidad Perez-Palacios","doi":"10.1155/2024/1616075","DOIUrl":"https://doi.org/10.1155/2024/1616075","url":null,"abstract":"<div>\u0000 <p>Iberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to classify Iberian meat products. Despite the influence of the dry-cured processing, it has not been considered to stablish quality categories of this product, and neither utilizing different lipid sampling methods for analysis. This study evaluated fat from different areas and hams from various brands and quality categories to assess the correspondence between the fatty acid composition from different fat samples, the quality categories of the current classification of Iberian meat products, and the sensory profile of dry-cured hams. The analysed samples included fat from the coccyx in the carcass (CAR), subcutaneous fat from fresh and dry-cured Iberian hams (SCF and SCD, respectively), and intramuscular fat (IMF) from sliced and vacuum-packed dry-cured hams (IMF). These samples were sourced from different brands within each quality category of Iberian products and were evaluated based on their fatty acid composition. Additionally, a quantitative descriptive sensory analysis was conducted on the dry-cured hams in this study. Significant differences in the fatty acid composition and results from the principal component analysis were observed in all four types of analysed samples, indicating similarities among brands from the White and Green quality categories on the one hand and among brands from the Red and Black quality categories on the other hand. Sensory attributes of the dry-cured hams showed minimal significant differences among quality categories, likely due to the high variability among brands. The four types of sampling analysed in this work may be used for quality control in the industries, especially subcutaneous and intramuscular fat from dry-cured Iberian hams, which are easily obtained and handled, and are available until the end of processing.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1616075","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142359972","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":"Optimization of the Extraction Process of Effective Components of Eleutherococcus senticosus Using Mathematical Models","authors":"Shunjie Zhang,&nbsp;Yudan Wang,&nbsp;Tianyang Liu,&nbsp;Xinzhi Li,&nbsp;Meiliang Wang,&nbsp;Youwen Qiu","doi":"10.1155/2024/5538373","DOIUrl":"https://doi.org/10.1155/2024/5538373","url":null,"abstract":"<div>\u0000 <p>Eleutheroside B, eleutheroside E, and isofraxidin are all important active ingredients for medicinal purposes of <i>Eleutherococcus senticosus</i> (Rupr. and Maxim).To improve the efficacy and quality of Chinese medicinal materials, optimizing the extraction process is necessary. By improving and innovating the process, the utilization efficiency of medicinal materials can be enhanced, promoting the effective utilization of Chinese medicinal materials. This experiment focused on three traditional components of <i>Eleutherococcus senticosus,</i> a medicinal plant known for its various bioactive properties. High-performance liquid chromatography and response surface methodology were employed to investigate the effects of extraction parameters on the yield of these components. Mathematical model analysis was used to optimise the response surface experimental design and to determine the exact extraction conditions for each ingredient. In the extraction method prediction model, the method described in the best group extracted more of the three active ingredients. The extraction rate of the components was increased by 1.33 percent compared to the conventional extraction method. Meanwhile, the <i>R</i>-square of this prediction model was as high as 0.938. A validated method was used to quantify the three components in 21 samples of <i>Eleutherococcus senticosus</i> from different origins. The results revealed significant variations in the component content among the samples. The recall F1 of cross-validation sets in the GA-decision tree of the classifier reaches 0.833. <i>K</i>-means cluster analysis was performed to classify the samples based on their component profile, providing a basis for quality assessment. The novel content evaluation model developed in this study enabled a reliable and visual comparison of the component differences among the samples and extraction conditions, determining the optimal extraction parameters for each component of <i>Eleutherococcus senticosus</i>. This study offers new techniques and insights for the development and utilization of natural active ingredients from Chinese herbs, with important scientific and practical implications.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5538373","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten-Free Muffins","authors":"Altan Sahan,&nbsp;Ezgi Ozgoren Capraz","doi":"10.1155/2024/9423583","DOIUrl":"https://doi.org/10.1155/2024/9423583","url":null,"abstract":"<div>\u0000 <p>Celiac disease is an autoimmune-mediated systemic disorder that develops in those who are genetically predisposed, the management of which is limited to a lifelong gluten-free diet. Gluten-free foods contain fewer proteins, dietary fiber, and minerals than their gluten counterparts. Among the appropriate ingredients, okra seed is known for its high protein, fat, and dietary fiber content, its well-balanced amino acid composition, and its rich unsaturated fatty acid profile. In the present study, muffins were prepared with part of the rice flour substituted by okra seed powder (OSP) (15, 30, and 45%) and the nutritional, textural, microstructural, and sensory properties of the gluten-free muffins were evaluated. The most preferred formulation was determined using the integrated SWARA-TOPSIS multicriteria decision-making method, revealing the 30% OSP-added muffin to be the optimum alternative, with 2.43% ash, 28.01% fat, 10.0% protein, 7.39% total dietary fiber, and 49.75 mg GAE/100 g total phenolic content. In a mineral matter analysis, the Mg, P, K, Ca, Mn, Fe, and Zn contents of the 30% OSP-added sample were found to be 4.3, 1.2, 2.3, 2.7, 1.4, 4.9, and 2.0 times higher than the control sample, respectively. The OSP-added gluten-free muffin samples were also found to be an important source of essential and nonessential amino acids and a good source of linoleic and oleic acids. All of the muffin samples received acceptable sensory scores (&gt;4/7). A texture profile analysis revealed that the hardness, adhesiveness, gumminess, and chewiness values of the muffins increased with the supplementation of OSP, while scanning electron microscope imaging revealed a homogeneous pore structure in the control samples that decreased as the OSP substitution rate increased. The results of the study revealed OSP to be an appropriate natural source of protein and dietary fiber in gluten-free muffin production.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9423583","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142316993","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":"Phenotypic and Genotypic Identification of Antimicrobial Resistance amongst the Campylobacter jejuni and Campylobacter coli Strains Isolated from Raw Milk of Animal Species","authors":"Gholamreza Banisharif Dehkordi,&nbsp;Mohammad Hossein Marhamatizadeh,&nbsp;Hassan Momtaz","doi":"10.1155/2024/6980374","DOIUrl":"https://doi.org/10.1155/2024/6980374","url":null,"abstract":"<div>\u0000 <p><i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> portion as an important food-borne pathogen owing to the consumption of raw milk of animal species is unmoving unidentified. This survey appraised both phenotypic and genotypic patterns of antimicrobial resistance amongst the <i>C. jejuni</i> and <i>C. coli</i> strains isolated from raw milk samples. Totally, 850 raw milk samples were examined for <i>C. jejuni</i> and <i>C. coli</i>. After culture, species identification was done using PCR. Phenotypic and genotypic patterns of antimicrobial resistance were assessed using disk diffusion and PCR, respectively. One hundred and ten out of 850 (12.94%) raw milk samples were contaminated with <i>Campylobacter</i> spp (95% confidence interval). The highest contamination rate with <i>Campylobacter</i> spp. was observed in raw cow milk (18.18%). <i>C. jejuni</i> and <i>C. coli</i> species were detected in 45.45% and 32.72% of <i>Campylobacter</i> isolates, respectively (<i>P</i> &lt; 0.05). <i>C. jejuni</i> strains showed the highest resistance rate toward tetracycline (84%), gentamicin (80%), ampicillin (74%), and erythromycin (64%). Similarly, <i>C. coli</i> isolates showed the highest resistance rate toward tetracycline (63.88%), gentamicin (58.33%), and ampicillin (52.77%). The lowest resistance rate of <i>C. jejuni</i> and <i>C. coli</i> was observed against chloramphenicol (10% and 2.77%), nalidixic acid (22% and 8.33%), clindamycin (36% and 13.88%), and ciprofloxacin (38% and 16.66%), respectively. The most routinely identified antimicrobial resistance genes amongst the <i>C. jejuni</i> isolates were <i>tetA</i> (66%), <i>b</i><i>l</i><i>a</i>_{<i>O</i><i>X</i><i>A</i>−61} (54%), <i>tetO</i> (46%), and <i>tetB</i> (40%), while those of <i>C. coli</i> isolates were <i>b</i><i>l</i><i>a</i>_{<i>O</i><i>X</i><i>A</i>−61} (52.77%), <i>tetA</i> (41.66%), <i>cmeA</i> (27.77%), and <i>tetO</i> (27.77%). The prevalence of simultaneous resistance toward more than 4 antimicrobial agents amongst the <i>C. jejuni</i> and <i>C. coli</i> isolates was 46% and 16.66%, respectively. <i>C. jejuni</i> and <i>C. coli</i> average multiple antimicrobial resistance (MAR)-indexes in the present research were 0.49 and 0.32, respectively. The simultaneous presence of phenotypic and genotypic profiles of antimicrobial resistance amongst the resistant <i>C. jejuni</i> and <i>C. coli</i> bacteria suggests an imperative threat rendering contaminated raw milk consumption and probable occurrence of campylobacteriosis.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6980374","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142313308","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":"Natural Pigments from Gardenia jasminoides J. Ellis and Peristrophe bivalvis (L.) Merr for Food Coloring","authors":"Pham Thi Luong Hang,&nbsp;Le Thuy Ngan,&nbsp;Tran Thi Lan Phuong,&nbsp;Nguyen Lai Thanh,&nbsp;Yuki Ishikawa-Ishiwata,&nbsp;Dang Minh Hieu,&nbsp;Nguyen Dinh Thang","doi":"10.1155/2024/5282266","DOIUrl":"https://doi.org/10.1155/2024/5282266","url":null,"abstract":"<div>\u0000 <p>Food coloring not only provides an attractive appearance but also aids in the quality of the food. Currently, colorants derived from natural sources, especially plants, are widely used for food coloring, with many benefits for health and the environment. This study used yellow and purple pigments extracted from <i>Gardenia</i> fruits and <i>Peristrophe</i> leaves for chemical component analysis and antioxidant and toxicity tests. Results from LC/MS analysis demonstrated that the major compounds contributing to the yellow color of the <i>Gardenia</i> extract and purple color of the <i>Peristrophe</i> extract were Crocin-1 (C₄₄H₆₄O₂₄) and Perisbivalvine B (C₁₃H₁₀N₂O₄), respectively. Moreover, the physiochemical tests showed that yellow and purple pigments were stable in a wide temperature range from 40 to 100°C. The yellow pigment was stable in a pH range of 1.0–12.0, while the purple pigment was not stable in acid media. These extracts also possessed moderate antioxidant activities with IC₅₀ values of 0.33 g/L and 0.31 g/L for <i>Gardenia</i> and <i>Peristrophe</i> extract, respectively. In addition, toxicity tests on zebrafish embryos indicated that these extracts had low toxic activities with high LD₅₀ values of 1.31 g/L for <i>Gardenia</i> extract and 0.74 g/L for <i>Peristrophe</i> extract. These tested extracts had also no acute toxicity on mice. Conclusively, this study provided important information about the major chemical components, which create yellow and purple colors for the <i>Gardenia</i> and <i>Peristrophe</i> extracts, and strongly suggested that the pigments extracted from <i>Gardenia</i> and <i>Peristrophe</i> can be safely used as food colorants.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5282266","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142313304","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 Heat Moisture Treatment and Pregelatinization of Corn Starch on the Functional and Nutritional Properties of Breads Supplemented with Corn Germ","authors":"Seyed Mohammad Hosseini,&nbsp;Maryam Amiri,&nbsp;Asiye Ahmadi-Dastgerdi,&nbsp;Maryam Zokaei","doi":"10.1155/2024/6538057","DOIUrl":"https://doi.org/10.1155/2024/6538057","url":null,"abstract":"<div>\u0000 <p>Properties of modified starch are of great interest to the bakery industry. Moreover, corn germ incorporation in bread has multiple health benefits. The aim of this study was the formulation of Brotchen bread with corn germ flour (0, 10, 20, and 30% w/w) and modified corn starch (0, 10, 20, and 30% w/w). The effect of heat-moisture treatment (HMT) and pregelatinization (PG) of starch was investigated on the rheological and physicochemical properties of bread. The addition of corn germ flour and modified starch increased some farinograph properties, i.e., water absorption, consistency, and dough development time, and decreased dough stability. The degree of softening of the dough increased after 12 min after supplementation. The farinograph quality number in the dough containing HMT was the highest value. By replacing corn germ flour and modified starch, extensograph parameters such as dough resistance were strengthened and dough extensibility was weakened. Also, the energy of the dough increased. The highest fat, protein, fiber, and moisture content was observed in the treatment containing 30% corn germ flour and HMT starch (HMT₃). Also, the HMT₃ treatment had the highest specific volume and porosity and the lowest weight loss and hardness (<i>p</i> &lt; 0.05). Regarding the color parameters, HMT₃ treatment showed the highest lightness (<i>L</i>^∗) and the lowest yellowness (<i>b</i>^∗). Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (<i>p</i> &gt; 0.05). Therefore, the corn germ flour and modified starch in the formulation of bread improved the functional and nutritional properties of bread and can be used in the bread formulation especially at a concentration of 30%.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6538057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142234949","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":"Bioaccessibility of Vitamins and Minerals in Processed Tubers and Leaves of Manihot esculenta Crantz Varieties","authors":"Ogombe C. Ojiambo,&nbsp;Nawiri P. Mildred,&nbsp;Hudson Nyambaka","doi":"10.1155/2024/8280498","DOIUrl":"https://doi.org/10.1155/2024/8280498","url":null,"abstract":"<div>\u0000 <p><i>Manihot esculenta</i> Crantz (cassava) is an important food crop in developing nations, with its tubers and leaves being a source of ascorbic acid, thiamin, riboflavin, and niacin (vitamins) and calcium, iron, potassium, and zinc (minerals). Malnutrition prevalence in some Kenyan Counties that relied on cassava-based diets has partly been attributed to processing methods and/or nutrient bioaccessibility. The study area Kilifi County grows <i>Kibandameno</i> and <i>Tajirika</i> cassava varieties and is on record for high prevalence of undernutrition. The levels of vitamins and minerals, and their bioaccessibility in raw, boiled, and deep-fried tubers, and pounded then boiled leaves of <i>Kibandameno</i> and <i>Tajirika</i> cassava varieties were studied. Digestion was done using static gastrointestinal digestion prior to the determination of vitamins (by HPLC) and minerals (by AAS and AES). Bioaccessibility of both vitamins and minerals was significantly higher (<i>P</i> &lt; 0.001) in boiled followed by deep-fried and lowest in raw tubers. Bioaccessibility ranged between 27% (Fe)–85% (vitamin C) in boiled, 20% (Fe)–79% (vitamin B₁) in deep-fried, and 15% (Fe)–(72% (K) in raw tubers. Bioaccessibility in processed leaves was significantly higher (<i>P</i> &lt; 0.001) than in raw. This ranged between 11% (Fe)–81% (vitamin B₁) in processed and between 8% (Fe)–67% (K) in raw leaves. Processing therefore significantly reduced levels of ascorbic acid, thiamin, riboflavin, niacin, calcium, iron, potassium, and zinc in raw tubers and leaves of <i>Kibandameno</i> and <i>Tajirika Manihot esculenta</i> Crantz varieties. Their bioaccessibility however significantly increased, being higher in tubers than in leaves.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8280498","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233972","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 Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese","authors":"Razie Razavi,&nbsp;Ehsan Toosi,&nbsp;Mahjoub Sheikholeslami,&nbsp;Maryam Konjedi,&nbsp;Adel Hajian-Tilaki,&nbsp;Ali Najafi","doi":"10.1155/2024/2308789","DOIUrl":"https://doi.org/10.1155/2024/2308789","url":null,"abstract":"<div>\u0000 <p>This study investigated into the antioxidant and antimicrobial properties of <i>Origanum onites</i> essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in <i>in vitro</i> tests. Iranian white cheese inoculated with <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Salmonella</i> typhimurium, and <i>Staphylococcus aureus</i> followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), <i>L</i>^∗, <i>a</i>^∗, <i>b</i>^∗ color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. The pH value, <i>L</i>^∗, <i>a</i>^∗, <i>b</i>^∗ indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. The physiochemical, microbial, and sensorial findings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2308789","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170169","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 Characterization of Fully Biodegradable Tray for Single-Use Mushroom Retail Packaging Application Using Agro-Waste (Jute Stick)","authors":"Sanchita Biswas Murmu,&nbsp;Laxmi Kanta Nayak,&nbsp;Ammayappan Lakshmanan,&nbsp;Haokhothang Baite,&nbsp;Piyali Biswas,&nbsp;Dipak Nayak,&nbsp;Mahadev Dutta,&nbsp;Ayon Tarafdar","doi":"10.1155/2024/2585475","DOIUrl":"https://doi.org/10.1155/2024/2585475","url":null,"abstract":"<div>\u0000 <p>Mushrooms are traditionally packaged in single-use retail packaging made of commercially available polyethylene terephthalate. It is now necessary to replace these plastics, which, after use, significantly pollute the environment, with biodegradable alternatives. After the jute fibre is extracted from the jute plant, the jute stick is left behind and can be used to make packing paper. Jute stick was used as a raw material for the development of packaging paper following three pulping methods: (i) alkaline sulfite anthraquinone methanol (ASAM); (ii) kraft; and (iii) peracetic acid (acid) methods. An analysis was conducted on the pulps’ yield, chemical composition, crystallinity, whiteness, and cost-effectiveness. From each pulp, three gram per square metre (GSM) of paper (100, 200, and 300) were produced and their rates of water vapour transfer, swelling, and physical and mechanical absorption were assessed. The acid approach was the most expensive, whereas the ASAM method produced the highest yield (50.2%). The acid pulp paper had the longest folding endurance with three to five hundred double folds. Although kraft paper’s water absorption time was just 0.5–1 min, it had a higher tensile index than ASAM paper. For this reason, ASAM200 paper was chosen for making the packing tray. After ten days, there was no discernible difference between the mushrooms packed in the ASAM200 packing paper tray and those in commercially available PET containers kept at 5°C and 65% relative humidity in terms of weight loss, colour, texture, and general acceptability. Therefore, it was discovered that ASAM200 paper might be a sustainable option for packing highly respiring fruits and vegetables.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2585475","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170171","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":"Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By-Products","authors":"Neda Hashemi,&nbsp;Elnaz Milani","doi":"10.1155/2024/3517439","DOIUrl":"https://doi.org/10.1155/2024/3517439","url":null,"abstract":"<div>\u0000 <p>Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (<i>Amygdalus communis</i> L.) oil cake (AOC), which is a by-product of oil extraction, is rich in antioxidants and protein and fiber contents. The effects of extrusion conditions, feed moisture content (12–16%), screw speed (120–220 rpm), and AOC replacement (10 : 30%) on antioxidant activity, TPC, SME, functional properties, and melting enthalpy were investigated. WAI, WSI, and SME of the extrudates decreased with the addition of AOC, while the antioxidant activity, TPC, melting enthalpy, and SDF increased with the increase of AOC content. Increasing the screw speed had negative effects on the antioxidant activity and TPC and positive effects on the WSI, SME, and SDF of the snacks. Optimum extruded products were obtained at an AOC content of 28%, a moisture content of 12%, and a screw speed of 120 rpm screw speed with 0.876 desirability. Thus, puffed products containing AOC would be a nutraceutical food that is a good source of phenolic components.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3517439","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137746","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}