Journal of Food Quality最新文献

{"title":"Impact of Alfalfa Sprouts (Medicago sativa L.) on the Quality of Composite Sourdough Fermented With Lactiplantibacillus plantarum ATCC 8014 and Saccharomyces cerevisiae","authors":"Delia-Elena Păuşan,&nbsp;Adriana Păucean,&nbsp;Simona Maria Man,&nbsp;Maria Simona Chiş,&nbsp;Carmen-Rodica Pop,&nbsp;Anamaria Pop,&nbsp;Floricuța Ranga,&nbsp;Andreea Puşcaş,&nbsp;Ersilia Alexa,&nbsp;Adina Berbecea,&nbsp;Anca-Corina Fărcaş,&nbsp;Vlad Mureşan","doi":"10.1155/jfq/6917978","DOIUrl":"https://doi.org/10.1155/jfq/6917978","url":null,"abstract":"<div>\u0000 <p>Alfalfa sprouts have gained attention due to their nutritional quality and health benefits in finding new nutrient resources to fortify staple food. The sourdough fermentation is a powerful method to exploit its potential in breadmaking. This study aims to assess the performance of wheat-alfalfa sprout composite flours in sourdough fermentation. The impact of <i>Lactiplantibacillus plantarum</i> ATCC 8014 and <i>Saccharomyces cerevisiae</i> in single culture or coculture and alfalfa sprouts addition level on the quality characteristics (biochemical, nutritional, and rheological) of sourdough was tested. Alfalfa sprout flour revealed a high content of protein (38.6%), dietary fibers (33.4%), minerals, and carbohydrates that could contribute to the initiation of sourdough fermentation. At the same time, fatty acids, total polyphenols, and antioxidant activity improve the functional attributes of the product. For sourdough performance, the results show good microbial cell growth (average value of 9 log cfu/g after 24 h) for both tested microorganisms, especially as single cultures, without the negative influence of alfalfa sprout flour on cell viability. Good lactic acid yields (maximum of 5.86 mg/g) and ethanol (maximum of 6.63 mg/g) were produced, indicating good metabolic performance for both inoculants. The upward trend of total free amino acids, ranging from 1.62 to 3.5 mg/mL, was due to the addition of alfalfa sprout flour and the proteolytic activity of the strains. Elevated concentrations of potassium, magnesium, and calcium were identified in all samples, but potassium was slightly higher in yeast fermentation, while magnesium and calcium were in the lactic fermentation. Increasing total polyphenol contents (maximum of 185 mg GAE/100 g) and radical scavenging activity (maximum of 27.36%) were recorded with both alfalfa sprout addition and microbial metabolism. No negative influence of alfalfa sprout flour on sourdough viscoelastic behavior was found. The good quality of wheat-alfalfa sprout sourdough could contribute to the improvement of the final product quality.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6917978","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171888","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":"Bioactive Compounds From Argania spinosa (L.) Skeel: Extraction, Phytocomplex Characterization, and Biological Activities","authors":"Imane Haouame,&nbsp;Nadjim Semcheddine,&nbsp;Hamdi Bendif,&nbsp;Dilaycan Çam,&nbsp;Mehmet Öztürk,&nbsp;Laura Acquaticci,&nbsp;Fehmi Boufahja,&nbsp;Stefania Garzoli","doi":"10.1155/jfq/8016160","DOIUrl":"https://doi.org/10.1155/jfq/8016160","url":null,"abstract":"<div>\u0000 <p>This study evaluates the chemical profile and biological properties of leaf and seed extracts from the argan tree, <i>Argania spinosa</i>. The mineral content in the leaf powder was examined using inductively coupled plasma mass spectrometry (ICP–MS), the phenolic content in the methanol extract (ME) was analyzed with high-performance liquid chromatography coupled with diode-array detection (HPLC–DAD), and the fatty acid composition in the petroleum ether extract (PEE) was determined through gas chromatography–mass spectrometry (GC–MS). The biological activities of both extracts were evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and cupric reducing antioxidant capacity (CUPRAC) methods. This included testing the inhibition of the enzymes acetylcholinesterase (AChE), butyrylcholinesterase (BChE), <i>α</i>-amylase, and <i>α</i>-glucosidase. The results showed that the extracts from the argan leaves and seeds were abundant in trace elements, mainly iron and zinc. Potassium was the most abundant element, followed by phosphorus and calcium among the major elements. HPLC–DAD analysis identified several phenolic compounds, primarily rutin, catechin, and pyrocatechol. GC–MS analysis detected 19 fatty acids in the leaf extracts, with oleic acid and linoleic acid being the most common, while in the seed extracts, oleic acid, linoleic acid, and palmitic acid were predominant. The methanol leaf extracts showed stronger antioxidant effects with significantly lower IC₅₀ values in DPPH tests (74.9 ± 3.81 μg/mL) compared to the seeds. In addition, these extracts displayed significant anticholinesterase activity (15.96 ± 0.40 μg/m) and <i>α</i>-glucosidase inhibition (48.98 ± 5.58 μg/mL). This research offers new insights into the key phenolic compounds and biological properties linked to the argan tree.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8016160","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Essential Oils: Extraction, Biological Roles, and Food Applications","authors":"Nitu Rani,&nbsp;Vinay Kumar,&nbsp;Arjun Chauhan","doi":"10.1155/jfq/9985753","DOIUrl":"https://doi.org/10.1155/jfq/9985753","url":null,"abstract":"<div>\u0000 <p>Essential oils (EOs) are volatile, naturally occurring complex compounds extracted from aromatic plants. EOs are secondary metabolites of aromatic herbs or plants that contain strong odors. They are typically extracted through methods like hydrodistillation and steam distillation, as well as modern techniques such as supercritical fluid extraction (SFE) and ultrasound-assisted extraction (UAE), which enhance efficiency and ensure high product quality. Since medieval times, EOs have been extensively employed for their biological activities. Today, they are prevalent in pharmaceutical, sanitary, cosmetic, agricultural, and food industries. Their Generally Recognized as Safe (GRAS) status has sparked significant interest in their use for food preservation, aligning with consumer trends favoring eco-friendly alternatives over synthetic chemical preservatives. EOs offer a range of food applications, including food preservation, flavor enhancement, and active packaging. EOs play a crucial role not only in extending the shelf life of perishable foods but also in enhancing sensory attributes and controlling microbial spoilage. Despite their growing popularity, the application of EOs is sometimes limited due to potential adverse effects. However, they continue to be powerful agents for maintaining food safety, prolonging shelf life, and meeting consumer demands. Integrating EOs into active packaging materials extends shelf life and enhances safety, while nanoencapsulation techniques help mitigate issues related to their strong odor and volatility. Navigating the regulatory landscape surrounding EOs in food products requires strict adherence to safety guidelines to ensure consumer well-being. This review delves into the intricate world of essential oils, exploring their origins in aromatic and medicinal plants, various extraction techniques, diverse biological roles, applications in the food industry, and associated regulatory concerns.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/9985753","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108878","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":"Comprehensive Evaluation of Phenotypic Traits in Vegetable Faba Bean (Vicia faba L.) Germplasms Based on Multivariate Statistical Methods","authors":"Linlin Wang,&nbsp;Yangmin Zhong,&nbsp;Ruifang Ma,&nbsp;Hanmei Li,&nbsp;Tingfu Liu","doi":"10.1155/jfq/1621073","DOIUrl":"https://doi.org/10.1155/jfq/1621073","url":null,"abstract":"<div>\u0000 <p>Faba bean is a significant crop, valued by consumers for its tender quality, sweet waxy taste, and distinctive flavor. However, the current morphological identification and comprehensive evaluation of faba beans primarily revolve around the characteristics of dry mature seeds. In this study, we selected 121 vegetable faba bean germplasms as our experimental material and precisely measured 25 agricultural and quality-related indicators. Our results revealed that the coefficient of variation for the 25 indicators ranged from 4.34% to 40.48%, with fresh pod weight being the most significant indicator displaying the highest coefficient of variation, suggesting potential for breeding to increase yield. The diversity index spanned from 1.64 to 2.11, indicating the presence of a rich diversity and good dispersion within the germplasms. Correlation analysis among the 25 indicators highlighted strong associations among phenotypic traits. Notably, fresh pod weight exhibited a significant positive correlation with fresh pod length and fresh pod width, while fresh 100-grain weight was significantly positively correlated with fresh grain length and fresh grain width. Conversely, fresh grain hardness displayed a significant negative correlation with fresh pod and grain morphological traits. The correlations among traits can guide the selection of germplasms with desired combinations of traits to develop new varieties with improved quality. Principal component analysis grouped the 25 indicators into six principal components, cumulatively accounting for 86.769% of the total variance. Methodologically, our study introduces innovations including the use of image recognition and deep learning for accurate trait determination, reducing human error. The results provide a foundational and theoretical framework for the comprehensive evaluation and selection of vegetable faba bean germplasms for assessing food quality and consumer preferences.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1621073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085314","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":"Physicochemical and Microbiological Quality Assessment of Locally Produced Freekeh (Green Wheat): Insights Into Standard Compliance","authors":"Samer Mudalal,&nbsp;Razan Hamdan,&nbsp;Tawfiq Qubbaj,&nbsp;Belal Rahhal","doi":"10.1155/jfq/5038403","DOIUrl":"https://doi.org/10.1155/jfq/5038403","url":null,"abstract":"<div>\u0000 <p>Freekeh, a traditional Middle Eastern grain made from immature wheat grains, is known for its distinctive flavor and nutritional benefits. This study evaluated the physico-chemical (the color index <i>L</i>^∗<i>a</i>^∗<i>b</i>^∗ and physical impurities, moisture, carbohydrates, protein, fiber, and ash) and microbiological (the total bacterial count and the fungal count) properties of nine freekeh commercial products available in the local market and produced by local Palestinian companies. Different freekeh products were collected from the local market, and each company was assigned a code of the following: A1, A2, A3, A3, A4, A5, A6, A7, A8, and A9. The variations in quality attributes (chemical, physical, and microbiological properties) across various companies have been examined using ANOVA. Our findings showed significant differences in fiber, ash, protein, and fat contents among different freekeh samples, while no significant differences were found in moisture content. Freekeh products showed significant differences in <i>L</i>^∗ (lightness) and <i>a</i>^∗ (the redness index) values between products. The color index (in particular <i>L</i>^∗ and <i>a</i>^∗ values) indicated that freekeh products were harvested at diverse harvesting stages, both the milky or dough grain growth stages. Microbiological analysis revealed considerable significant differences in total bacterial and fungal counts. Total aerobic bacterial (1–4 log CFU/g) and total fungal (1.39–4.29 log CFU/g) counts were significantly varied between freekeh products. Moreover, the content of physical impurities (straw, soil, insects, and foreign seeds) ranged from 0% to 2%. In conclusion, our study demonstrated significant variation in locally produced freekeh products’ chemical and physical properties. These findings emphasize the potential influence of manufacturing practices on freekeh quality and highlight the need for improved compliance with Palestinian standards.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5038403","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949826","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":"Succession of the Microbial Community Structure and Its Correlation With Physicochemical Indicators During the Fermentation of Sauce-Flavor Baijiu Fermented Grains","authors":"Ji Liu,&nbsp;HongYan Zhang,&nbsp;Ming Hui Ma,&nbsp;Yu Jie Zhi,&nbsp;Ling Liu,&nbsp;Xiao Shan Zhang,&nbsp;Jian Hua Liu,&nbsp;Jun Cai Hou","doi":"10.1155/jfq/7639363","DOIUrl":"https://doi.org/10.1155/jfq/7639363","url":null,"abstract":"<div>\u0000 <p>This study analyzed the fermented grains from different stages of fermentation at the Bei Da Cang Distillery, aiming to reveal the succession patterns of bacterial communities and their relationship with physicochemical indicators during fermentation. The results showed that starch and sugar content gradually decreased, while moisture content and acidity continuously increased. Key bacterial genera such as <i>Acetilactobacillus jinshanensis</i>, <i>Lactobacillus acetotolerans</i>, <i>Bacillus pumilus</i>, and <i>Lentilactobacillus kefiri</i> dominated different fermentation rounds, with <i>Acetilactobacillus jinshanensis</i> being particularly prevalent in all stages, contributing to the stability of microbial communities and flavor formation. The study also found significant correlations between bacteria and physicochemical parameters. <i>Lactobacillus acetotolerans</i> and <i>Lentilactobacillus kefiri</i> significantly promoted starch degradation; the activity of <i>Lactobacillus acetotolerans</i> is negatively correlated with acidity. These findings provide scientific insights for optimizing fermentation conditions to improve the flavor and quality of Baijiu.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/7639363","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143949827","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 Different Nutrition Systems on Volatile Compounds and Fat Formation Tendency in Raw Meat for Young Bulls","authors":"Sadrettin Yüksel,&nbsp;Güzin Kaban","doi":"10.1155/jfq/1864657","DOIUrl":"https://doi.org/10.1155/jfq/1864657","url":null,"abstract":"<div>\u0000 <p>The objective of this study was to determine the effect of different nutrition systems on the volatile compounds, odor attributes, and fat formation tendency in young bulls. A total of 15 heads were Eastern Anatolian Red (EAR) bulls that were 15 months old were used, five bulls in each group. G-I (only pasture, Group 1) grazed only on pasture for 93 days. G-II (pasture with concentrate supplementation, Group 2) was kept on pasture for 93 days and concentrate at the level of 1.5% of lively weight was supplemented daily on the pasture, every evening. G-III (pasture followed by concentrate finishing in barn, Group 3) was fed on a diet made up of concentrate and roughages in a barn, individually, for additional 40 days following 93-day pasture. Initial, final, hot carcass, and pelvic fat weights for each animal in groups were obtained, and fat formation tendency was determined. Statistical analyses featured the G-I that was superior in terms of slower pelvic fat formation acceleration. <i>Musculus longissimus lumborum (MLL)</i> was collected from animals for the analysis of sensory characteristics and volatile compounds. Correlation coefficient with Warner–Bratzler shear (WBS) of tenderness sensory was a low negative (-0.114), whereas it was, significantly, high with juiciness, flavor intensity (FI), general acceptability (GA), and number of chews before swallowing (NCBS) (<i>p</i> &lt; 0.01). Detailed analyses revealed significant differences (<i>p</i> &lt; 0.05 to 0.01) among nutrition groups in key volatile compounds such as ethyl benzene, styrene, 1-methyl-azetidine, 2-isocyanato propane, 1-methyl-4-(1-methylpropyl)-benzene, naphthalene, pentanal, hexanal, heptanal, benzaldehyde, nonanal, 2-methyl-3-phenyl-propanal, tetradecanal, hexadecanal, octadecanal, 2,3-octanedione, acetophenone, 2-pentyl furan, acetic acid, ethyl ester, and 1-octen-3-ol, underscoring the diversity and richness of these compounds. Volatile compounds such as toluene, 2-methyl-3-phenyl-propanal, tetradecanal, hexadecanal, tridecane, pentadecane, heptanal, and acetophenone exhibited positive correlation with G-I that grazed the only pasture. In addition to slow pelvic fat formation rate tendency, the execution of G-I and G-II models, concentrated by different and diversity volatile compounds, aligns with health-conscious consumer trends, also presenting an opportunity for increased global demands.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/1864657","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944646","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 Native Iranian Cedar and Citrus Honeys: Bioactive Components, Antioxidant Activity, and Estrogenic Properties in MCF-7 Cells","authors":"Maryam Asnaashari,&nbsp;Zahra Tayarani-Najaran,&nbsp;Dina Shahrampour,&nbsp;Ataollah Rahimi","doi":"10.1155/jfq/4928391","DOIUrl":"https://doi.org/10.1155/jfq/4928391","url":null,"abstract":"<div>\u0000 <p>This study investigates the antioxidant and estrogenic properties of native Iranian honeys, particularly in human breast cancer. Honey’s bioactive compounds are crucial in combating oxidative stress and preventing chronic diseases such as cancer, yet limited research has focused on these effects specific to Iranian honeys. Utilizing the E-screen method, the proliferative effects (PEs) of cedar and citrus honeys versus commercial varieties were analyzed. The findings revealed that cedar honey possessed the highest phenolic content (93.09 mg/100 g) followed by citrus honey of southern Iran (61.06 mg/100 g) and citrus honey of northern Iran (43.18 mg/100 g), significantly enhancing its antioxidant activity, as evidenced by a DPPH free radical inhibition of 47.1%. Estrogenic activity was also notable, with cedar honey promoting MCF-7 cell proliferation (PE = 1.21) more effectively than other samples. However, increased concentrations induced cytotoxic effects, inhibiting cell growth from 5 mg/mL onwards. Intriguingly, citrus honeys also elevated intracellular reactive oxygen species (ROS) at 0.1 mg/mL, suggesting a complex interplay between antioxidant and estrogenic actions. Also, cedar honey had a greater ability to inhibit MCF-7 cells with an apoptosis rate of 25.5% compared to the others. Overall, cedar and citrus honeys exhibit dose-dependent estrogenic activity and promote ROS production, underscoring their potential as functional foods in cancer prevention strategies.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4928391","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939021","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":"Mapping the Origins of Chinese Grape Wine: Unlocking Geographical Regions Through Chemometrics, Stable Isotopes, and Multielement Analysis","authors":"Ling Tian,&nbsp;Siheng Zheng,&nbsp;Henggang Zhou,&nbsp;Ying Yang,&nbsp;Hai Lu","doi":"10.1155/jfq/5556138","DOIUrl":"https://doi.org/10.1155/jfq/5556138","url":null,"abstract":"<div>\u0000 <p>Developing a robust and reliable geographical origin discrimination model, unaffected by grape varieties, wine types, or the scale and distance of the wine-growing area, is essential for the sustainable growth of China’s wine industry. A total of 967 wine samples were collected from 10 original regions in China, and 27 elemental profiles and two stable isotope ratios were determined by ICP-MS and IRMS, respectively. PCA was used to evaluate the contributions of 29 regional markers in classifying the geographical regions of Chinese wine. Six chemometric methods were employed, including PCA, PLS-DA, RF, ANN, SVM, and R-Part, to verify the regions and subregions of Chinese wine. This study successfully proposed advanced simultaneous classification models for original regions and subregions of Chinese wine using multielements and stable ratios combined with random forest (100% accuracy) for the first time.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5556138","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930252","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":"Marine-Derived Antioxidants for Sesame Oil: Investigating the Functional Benefits of Sargassum bovianum Extract","authors":"Mohsen Mohammadi,&nbsp;Tahereh Khalifeh,&nbsp;Najmeh Sabbaghi,&nbsp;Gholamhossein Mohebbi,&nbsp;Neda Baghban,&nbsp;Alireza Barmak,&nbsp;Amirhossein Darabi","doi":"10.1155/jfq/4997835","DOIUrl":"https://doi.org/10.1155/jfq/4997835","url":null,"abstract":"<div>\u0000 <p>Consumer demand for sustainable and healthy food options, along with the need for effective food preservation, has highlighted the importance of natural antioxidants. This study investigates the effects of <i>Sargassum bovianum</i> seaweed extract, a potential natural antioxidant and nutraceutical, on the quality and sensory properties of sesame oil. Results showed that the acid and peroxide values of <i>Sargassum</i> algae were 0.1 ± 0.003 meq/kg and 0.08 ± 0.03 meq/kg, respectively, indicating a low level of oxidation. Total lipid contents were 2.3 ± 0.2%, and 40 ± 1.1% for Sargassum algae and sesame seed oil samples, respectively. Similarly, sesame oil exhibited significantly lower oxidation parameters in the presence of Sargassum extract. Sensory evaluation results showed that the oil’s sensory properties were retained and a high level of consumer acceptance. GC-FID analysis of sesame, seaweed, and oil-bearing algae revealed fatty acid counts of 13, 18, and 14, respectively, with the highest contributions of linoleic acid, palmitic acid, and linoleic acid. Furthermore, their GC-MS analysis revealed 52, 53, and 44 compounds with multiple chemical structures, respectively. Depending on the concentration, the addition of TBHQ, ascorbic acid, and seaweed treatments to sesame oil significantly increased the DPPH free radical inhibition activity. <i>S. bovianum</i> extract has shown a promising potential as a natural antioxidant in preserving the quality and extending the shelf life of sesame oil, with the additional benefit of maintaining sensory acceptance. This coincides with the growing interest in replacing synthetic antioxidants in foods with natural alternatives.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2025 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4997835","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143930254","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}