Journal of Food Quality最新文献

{"title":"A Quantitative Descriptor for Chalky and Discoloration Damage in Rice Grains","authors":"Niteen Sapkal,&nbsp;Anoop K. R.,&nbsp;Tanishq Selot,&nbsp;Ankur Miglani,&nbsp;Pavan Kumar Kankar,&nbsp;Sahil Kalra,&nbsp;Ayon Chakraborty","doi":"10.1155/jfq/5483407","DOIUrl":"https://doi.org/10.1155/jfq/5483407","url":null,"abstract":"<p>The quality assessment of chalky and discolored rice grains is often limited to either subjective methods or single-value metrics that fail to capture the finer details of these damages. Despite being detectable and rich in visual features, there is a lack of a quantitative framework for characterizing these damages within a single rice grain in terms of their severity, their precise location, and their dispersion patterns across the grain surface. To address this gap, a multifeature-based computer vision framework is proposed on a dataset of 5598 high-resolution (24 megapixels) and high-magnification (3.9 μm/pixel) images. The framework involves a two-stage process: first, the unsupervised segmentation of the images via <i>K</i>-means clustering; and second, the spatial, geometric, and intensity-based features are extracted from the segmentation masks to create a quantitative descriptor for chalkiness and discoloration. Distinct patterns appear for each damage type. For discolored grains, a strong negative correlation (−0.75) is observed between the damaged area and its distance from the grain’s center, which indicates that the smaller defects are often localized near the grain head. In contrast, the chalky grains exhibit a strong positive correlation (0.80) between the circularity of the damage area and its relative intensity, which indicates that a damage that is more compact tends to be visually more prominent. These results put together indicate that a multimetric approach can offer a more detailed characterization of the grain quality than a single measurement based simply on the percentage of damaged area in the grain. Quantifying the degree of discoloration and chalkiness in terms of both severity and spatial dispersion provides a more objective and physically meaningful basis for grading. This multimetric representation reduces subjectivity, minimizes ambiguity caused by coarse classifications or limited-resolution imaging, and enables finer discrimination among damage patterns. Overall, such an approach would support the development of more robust, reproducible, and transparent grading systems and improve the accuracy of rice quality assessment while bridging the gap between simple manual inspection methods and computationally expensive high-resolution techniques.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5483407","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148237745","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":"Evaluating Physicochemical Parameters and Microbial Communities of Functionalized in Fermented Milk","authors":"Amanda Nunes de Almeida,&nbsp;Izally Carvalho Gervásio,&nbsp;Simara Larissa Fanalli,&nbsp;Mariana Damiames Baccarin Dargelio,&nbsp;Alana Uchôa Pinto,&nbsp;Layna Amorim Mota,&nbsp;Marta Helena Fillet Spoto,&nbsp;Maria Antonia Calori,&nbsp;Cristina Tschorny Moncau-Gadbem,&nbsp;Antonio Sampaio Baptista,&nbsp;Aline Silva Mello Cesar","doi":"10.1155/jfq/6237039","DOIUrl":"https://doi.org/10.1155/jfq/6237039","url":null,"abstract":"<p>This study evaluated the quality and microbial composition of commercial fermented dairy products marketed with functional claims by integrating physicochemical analyses, microbial viability assays, and 16S rRNA gene sequencing. A total of 74 commercial samples of yogurt, fermented milk, and kefir marketed with functional claims, combining physicochemical characterization, microbial viability assays, and 12 representative samples, were selected for high-throughput sequencing to characterize microbial communities. Physicochemical analyses indicated overall compliance with regulatory standards for pH, titratable acidity, ash content, and lactose levels, although variability among brands was observed, as well as the presence of starch-based thickeners consistent with label declarations. High-throughput 16S rRNA sequencing enabled a comprehensive assessment of the microbial communities and revealed product-specific microbial profiles. Yogurt samples were predominantly characterized by the genera <i>Streptococcus</i> and <i>Bifidobacterium</i>, fermented milk samples by <i>Streptococcus</i> and <i>Lactobacillus</i>, and kefir samples exhibited higher microbial diversity, with <i>Lactococcus</i> as the dominant genus, followed by <i>Bifidobacterium</i> and <i>Leuconostoc</i>. Importantly, sequencing results confirmed the consistency between labeled probiotic claims and the microorganisms effectively present in the products. Microbial viability assays demonstrated that the detected microorganisms remained viable until the end of the shelf life, with growth mainly observed up to dilutions of 10⁻⁴ and 10⁻⁵, although significant differences among brands were identified, particularly in M17 medium. Overall, these findings demonstrate that 16S rRNA sequencing is a robust and reliable tool for validating probiotic claims and strengthening quality control strategies for fermented dairy products with functional attributes.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6237039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148166976","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":"Improving Food Safety Through the Implementation of Hazard Analysis and Critical Control Points (HACCP) in Conjunction With the Failure Mode and Effects Analysis (FMEA) Model in a Croissant Production Factory in Iran: A Case Study","authors":"Parnian Samimi,&nbsp;Ramin Aslani,&nbsp;Nabi Shariatifar,&nbsp;Gholamreza Jahed Khaniki,&nbsp;Ayub Ebadi Fathabad,&nbsp;Ebrahim Molaee-Aghaee","doi":"10.1155/jfq/5558656","DOIUrl":"https://doi.org/10.1155/jfq/5558656","url":null,"abstract":"<p>The Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to identifying, assessing, and controlling hazards at all stages of food production. Failure Mode and Effects Analysis (FMEA) is a systematic methodology for enhancing system reliability and operational performance by identifying potential failures in advance. This study aimed to implement the HACCP system and the FMEA model to ensure product safety in croissant production. Primary hazard analysis was used to predict failure modes in the croissant production line based on the functions, properties, and interactions of materials or processes on which the system depends. The identified hazards at each stage were categorized into three categories: chemical, biological, and physical. A process flow diagram was drawn, and Critical Control Points (CCPs) were identified and monitored using the decision tree. The identified CCPs included baking, cocoa injection, metal detection, and packaging. The Risk Priority Number (RPN) ranged from 24 to 240, and the HACCP plan should address the risks with an RPN of above 64. The results of microbial tests (<i>S. aureus</i>, <i>E. coli</i>, Enterobacteriaceae, mold, and yeast) and chemical tests (pH and moisture) indicate that croissants produced at different times comply with the Iranian National Standard Organization (INSO) requirements. Based on the findings of this study, given the high severity of the impact and the irreparability of some errors, it is crucial to predict and control risks during the production and storage stages before the product enters the market.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/5558656","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148167013","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":"Occurrence of Antibiotic Residues in Human Milk From Mexican Women With Diverse Health Conditions","authors":"Alejandro Aarón Peregrina-Lucano,&nbsp;Blanca Rosa Aguilar-Uscanga,&nbsp;Jesús Alonso Amézcua-López,&nbsp;Ariana Rodríguez-Arreola","doi":"10.1155/jfq/8119288","DOIUrl":"https://doi.org/10.1155/jfq/8119288","url":null,"abstract":"<p>Human breast milk is the optimal source of nutrition for infants, yet it may also serve as a pathway for unintended exposure to pharmaceutical contaminants. This study aimed to determine the occurrence of selected antibiotic residues—amoxicillin, erythromycin, chloramphenicol, sulfamethoxazole and trimethoprim—in breast milk samples collected from 23 lactating women in Mexico. Samples were analysed using a validated high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC–MS/MS) method. Amoxicillin was the most frequently detected compound, present in 14 of 23 samples at concentrations &gt; 10 ng/mL, while sulfamethoxazole and trimethoprim were identified at trace levels (&lt; 10 ng/mL). Chloramphenicol and erythromycin were each detected in a single sample. Although measured concentrations were below therapeutic thresholds, the detection of multiple antibiotics raises concern about cumulative exposure, potential disruption of the infant gut microbiota and antimicrobial resistance. These findings emphasise the need for biomonitoring programmes, strengthened regulations and further toxicological evaluation of antibiotic residues in human milk to ensure infant safety.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8119288","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148166977","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":"Comparative Evaluation of Distarch Phosphate and Distarch Glycerol From Waxy Corn as Fat Replacer in Mayonnaise","authors":"Rashid Munir,&nbsp;Tahira Mohsin Ali,&nbsp;Marium Shaikh,&nbsp;Faiza Shaikh,&nbsp;Madiha Ajaz","doi":"10.1155/jfq/4742738","DOIUrl":"https://doi.org/10.1155/jfq/4742738","url":null,"abstract":"<p>Low-fat mayonnaises (LFMs) were developed using modified waxy corn starches (WCSS) cross-linked separately with phosphorous oxychloride (POCl₃) and epichlorohydrin (EPI) followed by hydroxypropylation reaction and were labeled as WCS_P and WCS_E, respectively. EPI is only approved by the Food and Drug Administration (FDA), whereas phosphorous oxychloride is approved for starch modification by both the FDA and Food and Agriculture Organization (FAO), making the latter more acceptable globally. The present study investigated the possibility of replacing WCS_E with WCS_P. The amount of WCS_E and WCS_P required to replace 30% and 50% oil was optimized, and the results showed that 1.5% and 3% WCS_P efficiently replaced 30% and 50% oil, respectively, in LFM. However, for WCS_E, at least 3% and 5% were required to make 30% and 50% oil replacements, respectively. Rheological characterization depicted time-dependent thixotropic behavior for WCS_N (native WCS) and WCS_E, but WCS_P showed time-dependent antithixotropy. The WCS_E and WCS_P showed higher thermal and shear stability, making these more resilient to high shear applications. The viscosity at 10 s⁻¹ observed for all LFMs was higher than full-fat mayonnaise (FFMs), suggesting the good viscosity-building property of both modified starches. The <i>L</i>^∗ (lightness) values of LFMs were in the range of 80.45–86.25, while that of FFM was 69.71. The sensory analysis exhibited a higher preference for both variants of LFM. However, in terms of taste, LFMs made using WCS_P were given higher scores, thus suggesting the possible replacement of WCS_E with WCS_P.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/4742738","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148167048","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":"Physical and Organoleptic Quality Attributes of Lowland Coffea arabica Genotypes Introduced and Grown in Southwestern Ethiopia","authors":"Bealu Girma,&nbsp;Abrar Sualeh,&nbsp;Merga Ayalew,&nbsp;Wakuma Merga,&nbsp;Zelalem Bekeko","doi":"10.1155/jfq/8816809","DOIUrl":"https://doi.org/10.1155/jfq/8816809","url":null,"abstract":"<p>Ethiopia is the center of origin and genetic diversity for Arabica coffee (<i>Coffea arabica</i> L.). The country’s coffee sector relies on this genetic diversity to produce high-quality coffee with unique flavor profiles. However, little is known about the quality of introduced lowland coffee genotypes. This study aimed to evaluate the quality of introduced lowland coffee genotypes in southwestern Ethiopia. Seven coffee entities, comprising five introduced lowland genotypes and two standard checks, were evaluated in a multilocation field trial conducted at Agaro, Teppi, and Gelesha over 3  years. The experimental design employed was a randomized complete block design (RCBD) with three replications. Quality parameters, including both physical characteristics and cup quality attributes, were analyzed at the Jimma Agricultural Research Centre, Coffee Quality and Processing Laboratory, using a completely randomized design (CRD) with three replications, following the washed processing method. Data on physical parameters (screen size, shape and make, odor, color, and raw quality) and cup quality attributes (aromatic intensity, aromatic quality, acidity, astringency, bitterness, body, flavor, overall, and total quality) were collected and analyzed. Significant genotypic variation (<i>p</i> &lt; 0.05) was observed across locations for all traits except screen size and odor. Location-specific differences were noted, excluding bitterness in Teppi and color, aromatic intensity, and astringency in Gelesha. Key quality parameters such as acidity, bitterness, body, flavor, raw, and cup scored 7.50–8.50, 3.83–4.67, 7.50–8.50, 7.50–8.60, 35.67–39.00, and 46.83–53.43, respectively. Total quality scores ranged from 83.83 to 90.77 points, categorizing genotypes as very good and highly acceptable, with the Eb1 genotype exhibiting a distinct spicy character. Essential parameters such as yield, yield-related attributes, and resistance to diseases and insect pests also need to be considered. Subsequently, genotypes can be recommended for production following evaluation by the National Variety Releasing Committee. Further research should investigate genotype–environment interactions and the biochemical composition of sensory traits to improve quality consistency in lowland agroecologies.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/8816809","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148174861","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":"Comparative Analysis of Microbial Communities on Apricot Kernel Shells and Walnut Shells Influenced by Postharvest Conditions","authors":"Binal Dobariya,&nbsp;Dirk P. Bockmühl","doi":"10.1155/jfq/6126688","DOIUrl":"https://doi.org/10.1155/jfq/6126688","url":null,"abstract":"<p>Agricultural by-products such as apricot kernel shells (AKS) and walnut shells (WS) constitute a substantial portion of global food waste generated by processing industries. The shell composition has potential for sustainable industrial applications that align with circular economy goals. Microbial communities present on AKS and WS surfaces, or those introduced during postharvest handling and storage, may pose significant contamination. Monitoring microbial quality should be considered before repurposing as raw ingredients for cosmetic and food-related applications. Kyrgyzstan is a key Central Asian country for the natural agroforestry of walnuts and apricot agroforestry with integrated co-agriculture practices. We investigated the microbial communities associated with AKS and WS collected from Kyrgyzstan over three harvest years (2022–2024), using comparative samples from German supermarkets and an online platform. To assess microbial load, taxonomic diversity, and functional potential of the detected microorganisms on the shell surfaces, culture-dependent total viable count analysis and culture-independent shotgun metagenomic sequencing were employed. Harvest-dependent variations in microbial load were observed, with <i>Proteobacteria</i> dominant on WS, including <i>Pantoea agglomerans</i> and <i>Xanthomonas arboricola</i>. In contrast, AKS samples were dominated by the phylum <i>Firmicutes</i>, particularly <i>Weissella confusa</i> and <i>Weissella cibaria</i>. Three-month storage of shells at 20°C with 50% relative humidity led to noticeable changes in fungal diversity.</p>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfq/6126688","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148174860","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148096788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148092938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2026 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148088823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}