Journal of Food Quality最新文献

{"title":"Encapsulated Pomegranate Seed Oil as a Functional Fat Replacer, Antifungal Properties, and Aflatoxin Mitigation in Sponge Cake","authors":"Ayman A. Mohammad,&nbsp;Fathy M. Mehaya,&nbsp;Ahmed N. Badr,&nbsp;Ahmed M. Hussein,&nbsp;Adel G. Abdel Razek,&nbsp;Wenyi Kang","doi":"10.1155/jfq/8701545","DOIUrl":"https://doi.org/10.1155/jfq/8701545","url":null,"abstract":"<p>Conventional fats in bakery products provide favorable characteristics but often lack functional and preservative properties. Nontraditional oils (crude or encapsulated) are rich in bioactive components that may contribute to bakery product preservation by their utilization as fat substitutes. This study examined the preservative properties of pomegranate seed oil (PSO) for use as a partial fat replacement in cake recipes. Extracted PSO was encapsulated using maltodextrin and gum Arabic in micro-PSO (MPSO) and nano-PSO (NPSO) formulations to preserve oil bioactive components. Composition (using gas chromatography); antioxidant, antifungal, and antiaflatoxin (AF) capacities; and cytotoxicity against AML-12 and THLE2 cell lines of PSO formulas were evaluated. MPSO and NPSO were assessed as fat replacers in sponge cake for their qualitative attributes. PSO exhibited a distinctive chemical composition characterized by a high concentration of polyunsaturated fatty acids (87.0%) and tocopherol (624.3 mg/100 g), predominantly consisting of punicic acid (77.92%) and γ-tocopherol (428.77 mg/100 g). PSO exhibits considerable antioxidants using DPPH (129 ± 5.5 mg TE/100 g) and ABTS (145 ± 2.3 mg TE/100 g) assays. Oil formulas showed antifungal potency against toxigenic fungi (particularly <i>Fusarium</i>), with NPSO-distinguished results. Oil forms exhibited potential protective effects against 50–100 μL of AFs using AML-12 and THLE2 cell lines. PSO formulas recorded AF reduction up to 79% (at 100% fat replacement) in stimulating experiments of spiked cake models. No significant differences were recorded between MPSO and NPSO for AF detoxification using 50% and 100% fat replacement in the simulated media experiment. In conclusion, MPSO and NPSO as fat replacers in sponge cake formulations support a triangle of nutritional, preservative, and quality attributes.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8701545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467676","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":"Beyond Viscosity: Saliva-Driven Oral Processing of Commercial Dysphagia Foods Through Rheology, Tribology, and Mucoadhesion","authors":"Giorgio Innocenzo Ascrizzi,&nbsp;Laura Piazza","doi":"10.1155/jfq/7156118","DOIUrl":"https://doi.org/10.1155/jfq/7156118","url":null,"abstract":"<p>Designing safe and acceptable foods for individuals with dysphagia requires understanding oral processing beyond viscosity-based descriptors. Saliva plays a central role in bolus behavior by modulating lubrication, friction, and food–mucosa interactions. In this study, commercially available soft-solid and gel-like dysphagia-oriented foods (pasta-based puree, chicken-based puree, apple-based puree, vanilla-flavored pudding, and orange-flavored thickened water) were characterized through oscillatory rheology, three-interval thixotropy, tribology, IDDSI testing, and ex- vivo mucoadhesion on porcine tongue, in the absence and presence of simulated saliva. All products exhibited weak-gel behavior, supporting a balance between bolus cohesion and deformability. However, their functional response was strongly affected by saliva-mediated interfacial phenomena. Tribological measurements showed a marked reduction in friction over most of the investigated sliding-speed range, especially in the boundary and mixed lubrication regimes. Ex- vivo mucoadhesion showed product-dependent reductions in peak detachment force and/or work of adhesion under salivary conditions, indicating that the salivary pellicle can limit direct food–mucosa interactions. These findings support a mechanistic view in which the oral behavior of dysphagia-oriented foods arises from the coupling between bulk structure and saliva-driven interfacial mechanisms. Adhesion, lubrication, structural recovery, and IDDSI consistency should therefore be considered alongside viscosity. Because salivary flow and composition are frequently altered in dysphagic populations, saliva represents a major source of variability in product functionality. Incorporating saliva into experimental protocols can improve the physiological relevance of in vitro characterization and guide the rational design of safer and more acceptable dysphagia-oriented foods.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7156118","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148467428","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":"Quality Assessment of Melatonin Supplements Marketed in Brazil: Alarming Discrepancies","authors":"Elizane Langaro,&nbsp;Nathalia de Souza Rodrigues,&nbsp;Ana Carolina Bertoletti de Marchi,&nbsp;Charise Dallazem Bertol","doi":"10.1155/jfq/8894384","DOIUrl":"https://doi.org/10.1155/jfq/8894384","url":null,"abstract":"<p>Melatonin (MLT) is a hormone naturally produced by the pineal gland at night. It has multifunctional properties, including the regulation of circadian rhythms, antioxidant effects, and potential treatments for insomnia and jet lag. Due to simplified regulatory processes, many supplements may present quality deviations. In Brazil, MLT was recently approved for sale in pharmacies at low dosages. In this study, we analyzed the quality of orodispersible tablets containing 0.21 mg of MLT. Characterization was performed using Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), thermogravimetric analyses (TGA), and scanning electron microscopy (SEM) with an energy-dispersive X-ray spectrometer (EDS). A liquid chromatographic method with ultraviolet detection (LC/UV) was developed and validated, and used to perform the identification, assay, and content uniformity tests of the tablets. FTIR, DSC, and TGA analyses indicated excipient interference. SEM/EDS analysis revealed variations in formulation morphology and the presence of impurities, such as copper. The LC/UV method demonstrated precision, accuracy, and linearity, with a limit of detection (LOD) of 1.19 μg/mL and a limit of quantification (LOQ) of 3.98 μg/mL. Excipients and potential adulterants did not interfere with the specificity. Tablet weights ranged from 79 mg to 200 mg. The samples failed both the assay and content uniformity tests, with values ranging from 43% to 75% and from 30% to 78%, respectively. The low active ingredient content significantly compromises efficacy. These findings reinforce the need for standardization and increased regulatory oversight of dietary supplements to ensure efficacy and consumer safety.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8894384","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148466853","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 Activity Study of Minor Peptides From Black Bean by Electromagnetic Cracking Technique","authors":"Yanqiu Zhang,&nbsp;Ci Tang,&nbsp;Jing Yang","doi":"10.1155/jfq/5586011","DOIUrl":"https://doi.org/10.1155/jfq/5586011","url":null,"abstract":"<p>Black bean–derived minor peptides possess excellent physicochemical properties and diverse biological activities. Currently, enzymatic hydrolysis and microbial fermentation are the dominant approaches for the preparation of these minor peptides; however, the development of a simple and eco-friendly extraction method remains an unmet challenge. In the present work, a novel electromagnetic cracking device, independently developed in a food science laboratory, was employed to extract minor peptides from black beans. This device operates via a physical mechanism, generating variable-frequency and variable-voltage sinusoidal alternating current to induce the release of minor peptides from black bean proteins. Our results demonstrate that this newly developed electromagnetic cracking device enables efficient extraction of black bean minor peptides, and the extraction duration of electromagnetic cracking significantly influences the yield of the target peptides. When the electromagnetic cracking time was set to 80 min, the proportion of black bean peptides with a relative molecular mass below 1000 Da reached 67%, which was the highest among all tested time gradients. In vivo animal experiments showed that after oral administration of the extracted peptides to mice, the weight-loaded swimming time of the treatment group was remarkably prolonged compared with the negative control group, while the serum levels of blood urea nitrogen and the accumulation of lactic acid were significantly reduced. Amino acid composition analysis further revealed that the extracted minor peptides are particularly enriched in phenylalanine (Phe), valine (Val), proline (Pro), threonine (Thr), cysteine (Cys), and histidine (His). Collectively, these findings confirm that electromagnetic cracking technology is capable of efficiently extracting bioactive minor peptides from black beans, with 80 min identified as the optimal processing duration. The black bean minor peptides obtained under optimal conditions exhibit outstanding antioxidant and antifatigue activities, which may be attributed to their high contents of the aforementioned bioactive amino acids. This study not only expands the theoretical knowledge base for the preparation of plant-derived bioactive peptides but also provides a practical and scalable alternative for the extraction of black bean minor peptides.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5586011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148466778","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":"Influence of Roasting on Biochemical Components and Mineral Contents of Chickpea (Cicer arietinum L.) Seeds","authors":"Fahad AlJuhaimi,&nbsp;Mehmet Musa Özcan,&nbsp;Nurhan Uslu,&nbsp;Elfadıl E. Babiker,&nbsp;Noman Walayat,&nbsp;Isam A. Mohamed Ahmed","doi":"10.1155/jfq/6652408","DOIUrl":"https://doi.org/10.1155/jfq/6652408","url":null,"abstract":"<p>Heat treatment applied to fresh chickpeas has been shown to affect their phytochemical compounds and bioactive properties. Roasting fresh chickpeas is generally done to increase their shelf life, improve their aroma, and enhance their flavor. This study investigated how roasting fresh chickpeas in different ovens affects their biochemical components, antioxidant activity, phenolic compounds, and mineral content. Roasting types and thermal norms were effective on the physicochemical and bioactive characteristics of fresh chickpeas. After the roasting process, the <i>L∗</i> and <i>b∗</i> values of the roasted chickpeas decreased compared to the fresh sample. Total phenolic and flavonoid amounts of the fresh and roasted chickpea seeds were provided to be between 30.77 mg/100 g (oven) and 50.80 mg gallic acid equivalent/100 g (microwave) to 11.55 (oven) and 36.55 mg/100 g (microwave), respectively. Antioxidant capacity values of chickpeas were determined to be between 0.98 (oven) and 1.74 mmol/kg (microwave). Protein contents of fresh and roasted chickpeas varied between 8.24% (microwave) and 17.64% (oven). The element found in the highest amounts in fresh and roasted chickpeas was K, followed by P, Mg, and Ca in decreasing order. The protein content of chickpeas with drying showed differences depending on the roasting type. The macro element content of roasted chickpeas generally decreased compared to fresh ones. Microelement contents of fresh chickpeas were found to be higher than roasted ones (except microwave for B). The toxic element detected in the highest amounts in fresh and roasted chickpea samples was As, followed by Cr, Ni, Ba, and Pb in decreasing order. Roasting reduces the water content of fresh chickpeas, increasing the concentration of bioactive components and minerals, resulting in chickpeas of higher nutritional value per kilogram.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6652408","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148463174","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 Cold Storage on Physicochemical and Sensory Properties of Freeze-Dried Second-Grade Strawberries","authors":"Ramida Varahakaporn,&nbsp;Md Saifullah,&nbsp;Naomi Vinden,&nbsp;Chawalit Kocharunchitt,&nbsp;Samantha Sawyer","doi":"10.1155/jfq/6675588","DOIUrl":"https://doi.org/10.1155/jfq/6675588","url":null,"abstract":"<p>Second-grade strawberries are often disregarded even though they could offer higher economic value with proper processing and storage. This study aimed to investigate the combined effects of freezing techniques, storage temperatures and storage durations on physicochemical (total phenolic content [TPC], anthocyanin and antioxidant capacity) and sensory (colour and aroma profiles) qualities of freeze-dried fruits using second-grade strawberries. The experimental design consisted of air blast freezing (ABF) with subsequent storage at −20°C and −80°C, whereas conventional freezing (RF) samples were stored only at −20°C. Data were analysed using two-way ANOVA followed by Tukey’s post hoc test. Optimal storage was achieved at −80°C for 15 – 30 days, resulting in significantly higher retention (<i>p</i> value ≤ 0.05) of TPC and anthocyanin after 30 days. Antioxidant capacity indicated fluctuation in all samples. The highest FRAP values were observed at 60 days under −80°C storage (3077.16 ± 430.69 mM TE/g DW) while exhibiting the lowest DPPH values (2.96 ± 0.41 mM TE/g DW) compared with other storage conditions and freezing techniques. The colour parameters of freeze-dried strawberries were significantly affected by storage temperature, showing the highest redness (<i>a</i>^∗) values (35.49 ± 3.39) and the highest lightness (<i>L</i>^∗) values (41.39 ± 2.79) when stored at −20°C and −80°C, respectively. Furanones and esters were the most abundant compounds in freeze-dried strawberries, accounting for 26.34%–37.04% and 26.56%–36.61% of the total area (area%), respectively, representing a twofold to threefold increase compared with fresh strawberries.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6675588","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386952","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":"Tahini as a Novel Raw Material for Plant-Based Milk Alternatives: Formulation Optimization and Sensory Evaluation","authors":"Aslı Arslan Kulcan","doi":"10.1155/jfq/3368151","DOIUrl":"https://doi.org/10.1155/jfq/3368151","url":null,"abstract":"<p>The increasing demand for plant-based milk alternatives has encouraged the exploration of novel raw materials with suitable nutritional and functional properties. In this study, a dairy-free plant-based beverage was developed using tahini as the primary raw material, and its formulation was optimized using response surface methodology (RSM). A Custom D-optimal design was applied to evaluate the effects of tahini content (2%–6%), lecithin concentration (0.2%–0.8%), stabilizer concentration (0.05%–0.4%), and stabilizer type (gum arabic, xanthan gum, and locust bean gum) on the precipitation index, physical stability, consistency, color parameters (<i>L</i>^∗, <i>C</i>^∗, and <i>h</i>^°), and sensory attributes. Optimization aimed to minimize precipitation index and to maintain consistency within a target range while keeping formulation variables within defined limits. Optimal formulation parameters were determined separately for each stabilizer type. The gum arabic–based formulation consisted of 2.10% tahini, 0.22% lecithin, and 0.23% stabilizer, whereas the optimal conditions for the xanthan gum and locust bean gum formulations were 2.53% tahini, 0.42% lecithin, and 0.07% stabilizer; and 2.35% tahini, 0.80% lecithin, and 0.12% stabilizer, respectively. Among the stabilizers evaluated, xanthan gum resulted in superior physical stability (100%), favorable consistency (3.25), and the highest sensory acceptance (4.05), with color values of <i>L</i>^∗ = 72.15, <i>C</i>^∗ = 5.36, and <i>h</i>^° = 102.01. The results demonstrate the potential of tahini as a novel raw material for plant-based beverage formulations and emphasize the importance of stabilizer selection in achieving technological and sensory quality.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3368151","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386806","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":"Influence of Drying Kinetics on the Bioactive Compounds of Coffee","authors":"Mendoza-Garnica Karina,&nbsp;Mariezcurrena-Berasain María Dolores,&nbsp;Rubí-Arriaga Martin,&nbsp;Vargas-Elías Guillermo Asdrúbal,&nbsp;Girón-Orozco Diego,&nbsp;Vargas-Flores Omar Roberto","doi":"10.1155/jfq/3460922","DOIUrl":"https://doi.org/10.1155/jfq/3460922","url":null,"abstract":"<p>This study evaluated the effects of the coffee processing method (washed, honey, and natural) and the incorporation of zeolite as a drying auxiliary on drying performance, physicochemical properties, and the preservation of bioactive compounds in <i>Coffea arabica</i> var. Caturra produced in Temascaltepec, Mexico. Fresh coffee cherries (108 kg) were subjected to three traditional processing methods and dried under greenhouse conditions with and without zeolite until reaching a final moisture content of 10%–12%. Drying time varied according to the processing method: Natural coffee required approximately 375 h without zeolite and 263 h with zeolite; honey coffee required 167 h without zeolite and 143 h with zeolite; and washed coffee required 119 h without zeolite and 95 h with zeolite. These results confirm that zeolite acts as an effective moisture adsorbent, reducing drying time and improving process efficiency. The processing method, zeolite application, and their interaction significantly affected the (<i>p</i> ≤ 0.05) moisture content, water activity, density, phenolic compounds, saponins, reducing sugars, and antioxidant capacity in both green and roasted coffee. Natural processing resulted in the highest retention of bioactive compounds, followed by honey and washed processes, highlighting the role of mucilage in regulating functional metabolite preservation. Zeolite-assisted drying improved drying efficiency by modifying the drying microenvironment and promoting moisture transfer; however, slight reductions in certain phenolic compounds were observed, likely due to the adsorptive properties of the mineral and accelerated dehydration. As expected, roasting reduced bioactive compound levels without adversely affecting color parameters or pH. Overall, the results demonstrate that integrating natural processing with zeolite-assisted drying improves drying efficiency while preserving the functional quality of coffee, offering a low-cost and scalable postharvest strategy for coffee-producing regions with variable climatic conditions.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/3460922","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386525","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":"Dietary Flavonoids in Allergic Disease: Immunomodulatory Mechanisms and Therapeutic Potential","authors":"Xiao-Hang Shi,&nbsp;Yi-Chi Zhou,&nbsp;Tian-Yong Hu,&nbsp;Jia-Xue Feng,&nbsp;Li Tian,&nbsp;Hui-Fei Lu,&nbsp;Wen-Wen Xie,&nbsp;Xian-Hai Zeng,&nbsp;Shu-Qi Qiu,&nbsp;Jiu-Zhou Zhao,&nbsp;Mei-Zhen Zhao,&nbsp;Bao-Hui Cheng","doi":"10.1155/jfq/5594685","DOIUrl":"https://doi.org/10.1155/jfq/5594685","url":null,"abstract":"<p>The rising global prevalence of allergic diseases is increasingly linked to modern dietary shifts, positioning dietary intervention as a critical strategy for disease prevention and management. Dietary flavonoids, a prominent class of bioactive polyphenols ubiquitous in plant-based foods, offer a promising nutritional approach to mitigating allergic inflammation due to their potent immunomodulatory properties. This review systematically evaluates the role of flavonoids as functional dietary components that interfere with the allergic cascade. We delineate how these compounds modulate key immune players—such as Th2 cells, B cells, and mast cells (MCs)—and highlight their unique capacity to reshape the gut–immune axis by regulating microbiota composition and maintaining intestinal barrier integrity. Furthermore, we discuss the impact of dietary patterns and food sources on the efficacy of dietary flavonoids, providing a comprehensive framework for understanding how targeted nutritional intake can restore immune homeostasis. By integrating evidence from cellular and animal models, this work underscores the significance of dietary flavonoids as essential nutritive tools for the long-term prophylaxis and auxiliary management of allergic conditions, including allergic rhinitis, asthma, and atopic dermatitis.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5594685","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386523","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":"Chemical, Microbial, and Sensory Evaluation of White Shrimp Treated With Gamma Irradiation","authors":"Amani Hamzah Aljahani,&nbsp;Amal Nassir Alkuraieef","doi":"10.1155/jfq/7323955","DOIUrl":"https://doi.org/10.1155/jfq/7323955","url":null,"abstract":"<p>White shrimp is one of the most widely distributed and consumer-attracted seafood products in the world. However, it is very perishable and prone to deterioration during postharvest handling and processing conditions, which contradict the consumer demands for safety and freshness of this product. This study aimed to preserve the quality attributes of white shrimp for 20 days of cold storage using different doses (1.5, 3.0, 4.5, 6.0, and 9.0 kGy) of gamma rays. The impacts of gamma rays and storing on the microbial counts, fatty acids, amino acids, and sensory attributes were assessed. The results showed that increasing the gamma ray doses (≥ 3.0 kGy) significantly (<i>p</i> &lt; 0.05) decreased the total bacterial count, yeast and mold count, and fecal streptococci count and eradicated <i>Staphylococcus aureus</i> and <i>Salmonella</i> spp., demonstrating improved safety of irradiated samples. Gamma irradiation treatment at higher doses (≥ 6.0 kGy) greatly reduced the levels of unsaturated fatty acids and some amino acids of shrimp stored for 1 and 20 days. Gamma irradiation at all applied doses did not affect the odor, appearance, and texture of raw and cooked samples and the taste of cooked samples. Untreated white shrimp samples showed increased microbial load and reduced fatty acids, amino acids, and sensory scores at Day 20 of cold storage, whereas in gamma-irradiated samples, these attributes were marginally affected during cold storage. Overall, low doses (up to 4.5 kGy) of gamma rays can preserve the safety and the nutritional and sensory quality attributes of white shrimp during cold storage.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7323955","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386522","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}