Journal of Food Quality最新文献

{"title":"Effects of Postharvest Storage Methods on Retention of Carotenoids in Malawian Local and Hybrid Orange Maize Varieties","authors":"Pachalo Luhanga,&nbsp;Mangani Katundu,&nbsp;Margaret Maoni","doi":"10.1155/jfq/3238767","DOIUrl":"https://doi.org/10.1155/jfq/3238767","url":null,"abstract":"<div>\u0000 <p>Vitamin A deficiency (VAD) is a critical public health issue in Malawi. Orange maize, which is rich in provitamin A carotenoids, offers a promising solution to combat VAD. However, carotenoid degradation during storage is a challenge. This study investigated the effects of two storage methods (Purdue Improved Crop Storage (PICS) bags and normal woven bags (NWBs)) in three Malawian orange maize varieties (Mthikinya, MH43A and MH44A) on retention of total carotenoid content (TCC). Measurements were conducted at monthly intervals over a period of 6 months. Results show that Mthikinya, although initially having the highest TCC (56.05 ± 0.22 mg/kg), over MH43A (44.30 ± 1.55 mg/kg) and MH44A (41.65 ± 0.93 mg/kg) experienced the most rapid degradation (<i>p</i> ≤ 0.05). The greater degradation of TCC in Mthikinya was linked to biochemical variations and structural characteristics. PICS bags were slightly better than NWBs in preserving TCC over the 6 months period. The results showed that over a six-month period, PICS bags retained 3.33%, 1.34% and 2.21% higher than NWBs for Mthikinya, MH43A and MH44A, respectively. This is attributable to the conditions inside PICS bags, which bars entry of oxygen responsible for degradative reactions for TCC. In this study, the retention of carotenoids observed in PICS bags was significantly different from the NWBs (<i>p</i> &lt; 0.05). Furthermore, the findings of the study emphasise the need for integrated approaches that consider both genetic and environmental factors to optimize carotenoid retention in orange maize and combat VAD in Malawi.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3238767","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144519814","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 and Determination of the Physicochemical Properties and Consumer Acceptability of Gluten-Free Noodles Made From Cassava–Bambara Groundnut Composite Flour","authors":"Rosemond Godbless Dadzie,&nbsp;Jerry Ampofo-Asiama,&nbsp;Nazir Kizzie-Hayford,&nbsp;Gifty Serwaa Otoo,&nbsp;Isaaca Adade,&nbsp;Salifu Seidu-Larry,&nbsp;Sandra Voryehor,&nbsp;Jesse Baidooh,&nbsp;Emmanuel Azedaan Ayobe,&nbsp;Moro Shaibu Alima","doi":"10.1155/jfq/5582669","DOIUrl":"https://doi.org/10.1155/jfq/5582669","url":null,"abstract":"<div>\u0000 <p>Noodles made from wheat flour have worldwide popularity because of the ease of preparation and the sensory property. However, recent demands for nutritious and gluten-free foods necessitate the search for alternatives. This study explored alternative ingredients for producing gluten-free noodles using a combined mixture-process design for two components (cassava and Bambara groundnut flours) and process factors (whole egg and xanthan gum). Eight responses were modelled using relevant mixture-process equations based on which the composition of the noodles were optimized using the desirability function. Subsequently, the nutrient content, physicochemical and sensory properties of the optimal noodles were compared with two other formulations to assess the contribution from cassava and Bambara groundnut flours. From the results, the optimal noodles (<i>S</i>_<i>A</i>) comprising 70.43% cassava and 29.57% Bambara groundnut flours, 40% whole egg and 0.49% xanthan gum gave the highest desirability index (<i>D</i>_<i>I</i>) of 0.82. Comparison of <i>S</i>_<i>A</i> with noodles made from 85.06% cassava, 14.64% Bambara groundnut flours of <i>D</i>_<i>I</i>, 0.71 (<i>S</i>_<i>B</i>) and noodles made from 100% cassava and 0% Bambara groundnut flours of <i>D</i>_<i>I</i>, 0.72 (<i>S</i>_<i>C</i>), each with 40% whole egg and 0.49% xanthan gum as process variable revealed decreases in the nutrient (g/100 g) (protein, 10.50 ± 0.33; ash, 2.99 ± 0.06; fat, 2.62 ± 0.05), phytochemical (phenolic, 55.39 ± 4.32 mg GAE/g; flavonoids, 0.68 ± 0.03 mg QE/g; tannins, 0.37 ± 0.04 mg/g; antioxidant activity, 145.78 ± 8.42 mg GAE/g) contents and physical properties (browning index, 9.59 ± 0.44; hardness, 68.00 ± 8.19 N; chewiness, 29.32 ± 7.87 N and gumminess, 44.20 ± 5.45 N), whilst the consumer scores for sensory quality and overall acceptability increased when lower levels of Bambara groundnut were used in <i>S</i>_<i>B</i> and <i>S</i>_<i>C</i>. This shows that Bambara groundnut flour can improve the functionality and nutrient quality, but increasing the content in gluten-free noodles can decrease consumer acceptability.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5582669","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524959","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 High Hydrostatic Pressure on Sterilization and Quality of Honey","authors":"Weiman Gao,&nbsp;Yundong Jiang,&nbsp;Yudong Yin,&nbsp;Xuanru Chen,&nbsp;Jiaying Lan,&nbsp;Zhilin Gan","doi":"10.1155/jfq/5554700","DOIUrl":"https://doi.org/10.1155/jfq/5554700","url":null,"abstract":"<div>\u0000 <p>High hydrostatic pressure (HHP) technology is a nonthermal processing technique that allows for the effective sterilization of food at normal temperatures while preserving the original quality of the food. In this study, we investigated the effects of HHP and thermal treatment on the sterilization and quality of honey. We employed electronic nose, electronic tongue, and gas phase mass spectrometry to analyze the impact of HHP and thermal treatment on the flavor and quality of honey. The results indicate that HHP can effectively eliminate most microorganisms in honey. After HHP treatment, amylase activity in honey increased, conductivity rose, the original color of honey was well preserved, and honey viscosity increased. These changes significantly improved the overall quality of the honey. When combined with GC-MS, 84 and 63 volatile components were identified for <i>Robinia pseudoacacia</i> (acacia) honey and <i>Ziziphus jujuba</i> (jujube) honey, respectively. Notably, the number of alkenes in HHP-treated acacia honey increased from 2 to 12 compared to the pretreatment levels, indicating that HHP treatment enhanced the honey’s aroma. In conclusion, HHP, as a novel honey processing technique, excels in maintaining and enhancing the original quality of honey when compared to thermal treatment.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5554700","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144524960","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 High Lipid Diet and Bromelain Enzyme on Body Weight, Lipase Gene Expression, and Blood Parameters in Mice BALB/c","authors":"Omar Salah Ahmed,&nbsp;Yusuf Konca,&nbsp;Najeeb Mohammed Hussein","doi":"10.1155/jfq/3495251","DOIUrl":"https://doi.org/10.1155/jfq/3495251","url":null,"abstract":"<div>\u0000 <p>The study examined the effects of high protein and lipid diets and bromelain enzyme supplementation on weight, liver enzymes, hematological, and lipid profiles of mice. A total of 25 male mice BALB/C with 7 weeks of age were used in the experiment. The treatment groups were as follows: (1) Control group (no addition in diet), (2) high lipid (HL, 4 g/mice), (3) high protein (HP, 4 g/mice), (4) HL + bromelain enzyme (HLB, 4 mg/mice), and (5) HP + bromelain enzyme (HPB, 4 mg/mice). Body weight gain rate of the control group was lower than the HL group, and the HLB group had a higher rate than the HPB group (<i>p</i> &lt; 0.01). Liver enzyme levels were higher in the high-fat diet group, but bromelain mitigated this effect. Hematological results showed that the high-fat diet decreased platelet counts while increasing RBC, HGB, and WBC, whereas the protein diet improved platelet formation. Bromelain improved RBC and HGB levels in the high-fat diet, indicating a protective effect. Lipid analysis showed that the high-fat diet elevated harmful lipid levels, while the high-protein diet reduced some. Bromelain improved lipid profiles across both diets, suggesting cardiovascular benefits. The high-fat diet also raised creatinine and urea levels, indicative of kidney impairment, an effect exacerbated by a high-protein diet; however, bromelain supplementation reduced these levels, indicating kidney protection. The study found that high-fat diets increased oxidative stress markers, which were alleviated by bromelain. While PMN viability remained unchanged, phagocytosis rates increased with a high-protein diet and were further enhanced with bromelain in high-fat diets but not in high-protein diets. Moreover, bromelain significantly increased lipase gene expression in the high-fat diet, indicating enhanced fat metabolism, though it lowered lipase expression when combined with protein. Histological analyses illustrated severe liver and kidney damage in the high-fat diet group, marked by liver congestion and fatty degeneration, alongside renal damage, including atrophy and hemorrhage.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3495251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482164","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":"Unveiling VCAM-1’s Multifaceted Role in Secondary Diabetic Complications","authors":"Prabhnain Kaur,&nbsp; Ritu,&nbsp;Kalicharan Sharma,&nbsp;Ramesh K. Goyal,&nbsp;Parakh Basist,&nbsp;Rahmuddin Khan,&nbsp;Abdulsalam Alhalmi","doi":"10.1155/jfq/9206712","DOIUrl":"https://doi.org/10.1155/jfq/9206712","url":null,"abstract":"<div>\u0000 <p>Diabetes mellitus is a chronic metabolic disorder characterized by sustained hyperglycemia, tightly interlinked with a range of severe secondary complications. Diabetic retinopathy, nephropathy, and cardiomyopathy substantially contribute to the overall morbidity and mortality associated with diabetes. In light of these critical issues, it becomes imperative to unravel the intricate molecular pathways underpinning the emergence of these secondary complications. This review endeavors to furnish an all-encompassing synopsis of ongoing research about the role of VCAM-1 in diabetic cardiomyopathy, nephropathy, and retinopathy. It delves into the intricate molecular mechanisms that underlie VCAM-1’s involvement, with a particular emphasis on its interactions with integrins, chemokines, and cytokines. Comprehensive literature searches were conducted across several databases, including Scopus, PubMed, and Google Scholar. To pinpoint pertinent information, specific search terms such as “Diabetes,” “diabetic retinopathy,” “diabetic nephropathy,” and “diabetic cardiomyopathy,” all-inclusive of VCAM-1 as a contributory factor, were employed. Epidemiological insights were gleaned from Google Scholar and the World Health Organization (WHO) website. The study topic was constructed by collating relevant data from original research publications, reviews, meta-analyses, and cross-referenced sources. Moreover, this review explores the therapeutic implications of targeting VCAM-1 in the management of diabetic complications. Recent advancement in the development of VCAM-1 inhibitors is critically evaluated. In summation, gaining a comprehensive understanding of VCAM-1’s role in diabetic complications offers a promising avenue to mitigate their adverse impact, ultimately enhancing clinical outcomes and elevating the quality of life for individuals living with diabetes.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9206712","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144315095","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 Disinfection of Raw Wheat Sprout by Combination of Ultrasonic and Citric Acid Using Response Surface Methodology (RSM)","authors":"Maryam Safarirad,&nbsp;Fatemeh Hemmati,&nbsp;Sara Jafari,&nbsp;Enayat Berizi,&nbsp;Azam Abbasi","doi":"10.1155/jfq/3614406","DOIUrl":"https://doi.org/10.1155/jfq/3614406","url":null,"abstract":"<div>\u0000 <p>This study investigated the synergistic effects of ultrasound (US) and citric acid (CA) on the microbial load and chemical quality of raw wheat sprouts, leveraging a nonthermal approach for food safety enhancement. Here, we aimed to optimize the application of combined US and CA treatments to reduce the microbial load as much as possible while preserving the desirable chemical attributes of wheat sprouts. A central composite design (CCD) within the framework of the response surface methodology (RSM) enabled the modeling and optimization of the process parameters. Twenty wheat sprout samples were treated according to an experimental design generated by design-expert software, using an ultrasonic probe immersed in each sample container. The treatments varied in ultrasonic power (25%, 50%, and 75%), exposure time (5, 7.5, and 10 min), and CA concentration (0%, 0.5%, and 1%). All samples, including a control, were subjected to microbial analysis (total microbial count, coliforms, molds, and yeasts) and chemical analysis. Each experiment was conducted in triplicate. The combined US–CA treatment significantly reduced microbial loads, achieving reductions of 4.92, 2.58, and 1.26 log CFU/g for coliforms, molds and yeasts, and total microbial count, respectively. The optimized treatment, which involved a low CA concentration of 0.5%, effectively improved the microbial quality of raw wheat sprouts, bringing them within acceptable safety limits. These findings indicated that the combined application of US and CA is a promising approach for disinfecting wheat sprouts and enhancing their food safety.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3614406","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144309068","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 Roasting Degree and Grinding Size on Caffeine Content and Sensorial Quality of Coffee","authors":"Bera Wakuma Duke,&nbsp;Mohammed Asanu Mokonon,&nbsp;Natan Dereje Mekonin,&nbsp;Kumsa D. Kuffi","doi":"10.1155/jfq/2405668","DOIUrl":"https://doi.org/10.1155/jfq/2405668","url":null,"abstract":"<div>\u0000 <p>This study optimized roasting and grinding parameters for Ethiopian Arabica coffee (<i>Coffea arabica</i> L.) to enhance caffeine content and sensory attributes using Response Surface Methodology (RSM) with Box–Behnken design (BBD). Green coffee beans from Kercha Woreda, West Guji Zone, Oromiya, Ethiopia, were roasted at 200, 212.5, and 225°C for 7, 9.5, and 12 min, corresponding to light, medium, and dark roasts, respectively, then ground to 800, 450, and 100 μm (fines &lt; 100 μm), and analyzed for caffeine via high-performance liquid chromatography (HPLC) and sensory attributes using Specialty Coffee Association (SCA) cupping protocols. Caffeine content ranged from 1.30 to 1.53 g/100 g, with finer grinds and lighter roasts yielding higher levels due to reduced thermal degradation and increased extraction efficiency. Sensory scores varied from 66% to 88%, with medium roasts (212.5°C, 9.5 min) and coarse grinds (800 μm) achieving the highest scores due to balanced aroma, sweetness, and uniformity. RSM-BBD identified optimal conditions of 11.8249 min at 213.347°C, with a size 793.972 μm grind, yielding 1.35 ± 0.01 g/100 g caffeine and 87 ± 0.02% cupping score, validated through triplicate trials. ANOVA confirmed significant effects of roasting time, temperature, and grind size on both responses (<i>p</i> &lt; 0.05). These findings provide a framework for consistent coffee quality, offering insights for producers to tailor caffeine and sensory profiles for diverse brewing methods.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/2405668","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144292246","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":"Microbiota Composition of Buffalo Colostrum and Characterization of Potential Probiotic Bacteria With High Exopolysaccharide Production and Cholesterol Assimilation Capacity","authors":"P. Ertürkmen","doi":"10.1155/jfq/4406517","DOIUrl":"https://doi.org/10.1155/jfq/4406517","url":null,"abstract":"<div>\u0000 <p>Colostrum microbiota is diverse and rich in beneficial bacteria with potential probiotic properties. The current study investigates the buffalo colostrum from Turkey, assessing its cultivable microbial diversity and conducting a metagenomic analysis. The metagenomic analysis of Day 2 colostrum shows a diverse bacterial composition, dominated by <i>Bacteroidota</i> (49.75%) and <i>Firmicutes</i> (44.934%), followed by <i>Proteobacteria</i> (5.11%) and <i>Actinobacteriota</i> (1.50%). <i>Bifidobacterium</i> spp., <i>Lactobacillus acidophilus,</i> and <i>Lactococcus</i> spp. were counted above 7.00 log CFU/mL in culturable microbiota. Thirty-six lactic acid bacteria (LAB) strains were selected, with 14 strains showing positive bile salt hydrolase (BSH) activity with glycocholic acid (GCA) and taurocholic acid (TCA) and resistance to bile salts and acidic conditions (survival in pH 2 medium and 0.3% (w/v) bile salt). These strains were identified with high scores (&gt; 1.80 genus levels) by MALDI-TOF MS and exhibited cholesterol assimilation ranging from 49.21% to 68.22% and exopolysaccharide (EPS) production from 7.9 to 12.4 mg/L. <i>L. acidophilus</i> PB4, grouped as high cholesterol assimilation and EPS production capacity, was well-characterized for safety through whole-genome sequencing (WGS) analysis using the Illumina NovaSeq platform and assigned an average nucleotide identity (ANI) value of 99.1%. The findings from this study could advance research on the potential of probiotic microorganisms and probiotic food products derived from them in lowering cholesterol risk.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4406517","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273063","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 Phytohormones on Morphological and Biochemical Traits in Mungbean Sprouts","authors":"Hakyung Kwon,&nbsp;Byeong Cheol Kim,&nbsp;Minseo Kang,&nbsp;Sung Don Lim,&nbsp;Jungmin Ha","doi":"10.1155/jfq/5645471","DOIUrl":"https://doi.org/10.1155/jfq/5645471","url":null,"abstract":"<div>\u0000 <p>Phytohormones affect morphological traits and the accumulation of secondary metabolites in plants. In mungbean, the effect of phytohormones on physical traits has been studied, but the impact on biochemical traits remains unknown. To investigate biochemical changes in response to hormones (6-benzylaminopurine (6-BA), ethephon (ETH), and 2,4-dichlorophenoxy acetic acid (2,4-D)), the content of secondary metabolites was measured using ultra-performance liquid chromatography (UPLC) with various hormone concentrations. After treatment with the three hormones, the thickness of the hypocotyl increased compared with the control, while the lengths of the hypocotyl and root decreased. In the 6-BA and 2,4-D treatments, lateral roots were not detected. In terms of total phenolic compounds, the highest content was observed with the 10 mg/L hormone treatment, and the phenolic compound content decreased as the hormone treatment concentration increased. Total flavonoid content decreased as the treatment concentrations of 6-BA and ETH increased. The highest total flavonoid content was observed in the treatment with 10 mg/L of 2,4-D. The antioxidant activity decreased as hormone treatment concentrations increased. Seventeen compounds were quantified using the UPLC system. While phenolics are generally decreased with phytohormone treatment, the content of isoflavonoids significantly increased. Genistein increased in all phytohormone treatments. With ETH and 2,4-D treatments, the contents of glycitin and coumestrol elevated significantly. These findings suggest that phytohormone treatments, especially at optimal concentrations, can improve the morphological and nutritional quality of mungbean sprouts. Furthermore, isoflavonoid accumulation enhanced by cytokinin, ethylene, and auxin application may contribute to the functional value of mungbean sprouts and provide insights into the targeted use of phytohormones in mungbean sprout cultivation.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5645471","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144256100","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":"Corrigendum to “Physicochemical Properties and Bioactive Compounds of Three Varieties of Melon (Cucumis melo) Seed Oils”","authors":"","doi":"10.1155/jfq/9861391","DOIUrl":"https://doi.org/10.1155/jfq/9861391","url":null,"abstract":"<p>M. Jalili and L. Rashidi, “Physicochemical Properties and Bioactive Compounds of Three Varieties of Melon (<i>Cucumis melo</i>) Seed Oils,” <i>Journal of Food Quality</i> (2024): 1–9, https://doi.org/10.1155/2024/9998037.</p><p>In the article, published online on 22 October 2024 in Wiley Online Library (https://wileyonlinelibrary.com), there was an error in the corresponding author.</p><p>The correct corresponding author is Maryam Jalili.</p><p>We apologize for this error.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9861391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171924","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}