Journal of Food Quality最新文献

{"title":"Impact of Heat Moisture Treatment and Pregelatinization of Corn Starch on the Functional and Nutritional Properties of Breads Supplemented with Corn Germ","authors":"Seyed Mohammad Hosseini,&nbsp;Maryam Amiri,&nbsp;Asiye Ahmadi-Dastgerdi,&nbsp;Maryam Zokaei","doi":"10.1155/2024/6538057","DOIUrl":"https://doi.org/10.1155/2024/6538057","url":null,"abstract":"<div>\u0000 <p>Properties of modified starch are of great interest to the bakery industry. Moreover, corn germ incorporation in bread has multiple health benefits. The aim of this study was the formulation of Brotchen bread with corn germ flour (0, 10, 20, and 30% w/w) and modified corn starch (0, 10, 20, and 30% w/w). The effect of heat-moisture treatment (HMT) and pregelatinization (PG) of starch was investigated on the rheological and physicochemical properties of bread. The addition of corn germ flour and modified starch increased some farinograph properties, i.e., water absorption, consistency, and dough development time, and decreased dough stability. The degree of softening of the dough increased after 12 min after supplementation. The farinograph quality number in the dough containing HMT was the highest value. By replacing corn germ flour and modified starch, extensograph parameters such as dough resistance were strengthened and dough extensibility was weakened. Also, the energy of the dough increased. The highest fat, protein, fiber, and moisture content was observed in the treatment containing 30% corn germ flour and HMT starch (HMT₃). Also, the HMT₃ treatment had the highest specific volume and porosity and the lowest weight loss and hardness (<i>p</i> &lt; 0.05). Regarding the color parameters, HMT₃ treatment showed the highest lightness (<i>L</i>^∗) and the lowest yellowness (<i>b</i>^∗). Enriched bread by corn germ had more iron, calcium, potassium, magnesium, and phosphorus compared to wheat bread. Regarding overall acceptability, no significant difference was observed between treated and untreated bread (<i>p</i> &gt; 0.05). Therefore, the corn germ flour and modified starch in the formulation of bread improved the functional and nutritional properties of bread and can be used in the bread formulation especially at a concentration of 30%.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6538057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142234949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioaccessibility of Vitamins and Minerals in Processed Tubers and Leaves of Manihot esculenta Crantz Varieties","authors":"Ogombe C. Ojiambo,&nbsp;Nawiri P. Mildred,&nbsp;Hudson Nyambaka","doi":"10.1155/2024/8280498","DOIUrl":"https://doi.org/10.1155/2024/8280498","url":null,"abstract":"<div>\u0000 <p><i>Manihot esculenta</i> Crantz (cassava) is an important food crop in developing nations, with its tubers and leaves being a source of ascorbic acid, thiamin, riboflavin, and niacin (vitamins) and calcium, iron, potassium, and zinc (minerals). Malnutrition prevalence in some Kenyan Counties that relied on cassava-based diets has partly been attributed to processing methods and/or nutrient bioaccessibility. The study area Kilifi County grows <i>Kibandameno</i> and <i>Tajirika</i> cassava varieties and is on record for high prevalence of undernutrition. The levels of vitamins and minerals, and their bioaccessibility in raw, boiled, and deep-fried tubers, and pounded then boiled leaves of <i>Kibandameno</i> and <i>Tajirika</i> cassava varieties were studied. Digestion was done using static gastrointestinal digestion prior to the determination of vitamins (by HPLC) and minerals (by AAS and AES). Bioaccessibility of both vitamins and minerals was significantly higher (<i>P</i> &lt; 0.001) in boiled followed by deep-fried and lowest in raw tubers. Bioaccessibility ranged between 27% (Fe)–85% (vitamin C) in boiled, 20% (Fe)–79% (vitamin B₁) in deep-fried, and 15% (Fe)–(72% (K) in raw tubers. Bioaccessibility in processed leaves was significantly higher (<i>P</i> &lt; 0.001) than in raw. This ranged between 11% (Fe)–81% (vitamin B₁) in processed and between 8% (Fe)–67% (K) in raw leaves. Processing therefore significantly reduced levels of ascorbic acid, thiamin, riboflavin, niacin, calcium, iron, potassium, and zinc in raw tubers and leaves of <i>Kibandameno</i> and <i>Tajirika Manihot esculenta</i> Crantz varieties. Their bioaccessibility however significantly increased, being higher in tubers than in leaves.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8280498","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142233972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Origanum onites L. Essential Oil and Cold Atmospheric Plasma on Physicochemical, Microbial, and Sensory Properties of Iranian White Cheese","authors":"Razie Razavi,&nbsp;Ehsan Toosi,&nbsp;Mahjoub Sheikholeslami,&nbsp;Maryam Konjedi,&nbsp;Adel Hajian-Tilaki,&nbsp;Ali Najafi","doi":"10.1155/2024/2308789","DOIUrl":"https://doi.org/10.1155/2024/2308789","url":null,"abstract":"<div>\u0000 <p>This study investigated into the antioxidant and antimicrobial properties of <i>Origanum onites</i> essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in <i>in vitro</i> tests. Iranian white cheese inoculated with <i>Escherichia coli</i>, <i>Listeria monocytogenes</i>, <i>Salmonella</i> typhimurium, and <i>Staphylococcus aureus</i> followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), <i>L</i>^∗, <i>a</i>^∗, <i>b</i>^∗ color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. The pH value, <i>L</i>^∗, <i>a</i>^∗, <i>b</i>^∗ indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. The physiochemical, microbial, and sensorial findings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2308789","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Characterization of Fully Biodegradable Tray for Single-Use Mushroom Retail Packaging Application Using Agro-Waste (Jute Stick)","authors":"Sanchita Biswas Murmu,&nbsp;Laxmi Kanta Nayak,&nbsp;Ammayappan Lakshmanan,&nbsp;Haokhothang Baite,&nbsp;Piyali Biswas,&nbsp;Dipak Nayak,&nbsp;Mahadev Dutta,&nbsp;Ayon Tarafdar","doi":"10.1155/2024/2585475","DOIUrl":"https://doi.org/10.1155/2024/2585475","url":null,"abstract":"<div>\u0000 <p>Mushrooms are traditionally packaged in single-use retail packaging made of commercially available polyethylene terephthalate. It is now necessary to replace these plastics, which, after use, significantly pollute the environment, with biodegradable alternatives. After the jute fibre is extracted from the jute plant, the jute stick is left behind and can be used to make packing paper. Jute stick was used as a raw material for the development of packaging paper following three pulping methods: (i) alkaline sulfite anthraquinone methanol (ASAM); (ii) kraft; and (iii) peracetic acid (acid) methods. An analysis was conducted on the pulps’ yield, chemical composition, crystallinity, whiteness, and cost-effectiveness. From each pulp, three gram per square metre (GSM) of paper (100, 200, and 300) were produced and their rates of water vapour transfer, swelling, and physical and mechanical absorption were assessed. The acid approach was the most expensive, whereas the ASAM method produced the highest yield (50.2%). The acid pulp paper had the longest folding endurance with three to five hundred double folds. Although kraft paper’s water absorption time was just 0.5–1 min, it had a higher tensile index than ASAM paper. For this reason, ASAM200 paper was chosen for making the packing tray. After ten days, there was no discernible difference between the mushrooms packed in the ASAM200 packing paper tray and those in commercially available PET containers kept at 5°C and 65% relative humidity in terms of weight loss, colour, texture, and general acceptability. Therefore, it was discovered that ASAM200 paper might be a sustainable option for packing highly respiring fruits and vegetables.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2585475","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By-Products","authors":"Neda Hashemi,&nbsp;Elnaz Milani","doi":"10.1155/2024/3517439","DOIUrl":"https://doi.org/10.1155/2024/3517439","url":null,"abstract":"<div>\u0000 <p>Extrusion cooking was performed to evaluate the use of agroindustrial and food waste for the development of functional snacks. Almond (<i>Amygdalus communis</i> L.) oil cake (AOC), which is a by-product of oil extraction, is rich in antioxidants and protein and fiber contents. The effects of extrusion conditions, feed moisture content (12–16%), screw speed (120–220 rpm), and AOC replacement (10 : 30%) on antioxidant activity, TPC, SME, functional properties, and melting enthalpy were investigated. WAI, WSI, and SME of the extrudates decreased with the addition of AOC, while the antioxidant activity, TPC, melting enthalpy, and SDF increased with the increase of AOC content. Increasing the screw speed had negative effects on the antioxidant activity and TPC and positive effects on the WSI, SME, and SDF of the snacks. Optimum extruded products were obtained at an AOC content of 28%, a moisture content of 12%, and a screw speed of 120 rpm screw speed with 0.876 desirability. Thus, puffed products containing AOC would be a nutraceutical food that is a good source of phenolic components.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3517439","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ziziphora tenuior L. Essential Oil as a Bio-Based Antimicrobial and Plant-Based Preservative for Increasing the Shelf Life of Mayonnaise","authors":"Samiyeh Sadat Khankeshizadeh,&nbsp;Alireza Rahman,&nbsp;Fereshteh Naderi,&nbsp;Nasim Khorshidian,&nbsp;Mehrdad Mohammadi","doi":"10.1155/2024/6774892","DOIUrl":"https://doi.org/10.1155/2024/6774892","url":null,"abstract":"<div>\u0000 <p>The food industry is seeking alternatives to chemical additives and preservatives due to the increasing consumers’ demand for healthier food products. <i>Ziziphora tenuior</i> L. (<i>Z. tenuior</i>) is an aromatic medicinal plant that exhibits various biological properties such as antibacterial, antifungal, antioxidant and anti-inflammatory properties. The aim of this study was to assess the impact of <i>Z. tenuior</i> essential oil (ZTEO) incorporation (700 <i>μ</i>g/g) into mayonnaise on its stability, as well as to investigate the potential for replacing synthetic preservatives. The results demonstrated that the ZTEO extraction yield by the Soxhlet method was 3%. The GC-MS analysis of ZTEO showed the presence of 36 different components, with pulegone (27.5%), borneol (16.5%), 1, 8-cineole (9.8%), camphor (8.37%), <i>β</i>-pinene (5.31%), and <i>α</i>-pinene (4.64%) as the major compounds. Results of antimicrobial activity showed that the highest and the lowest minimum inhibitory concentration (MIC) values were obtained for <i>Escherichia coli</i> (700 <i>μ</i>g/mL) and <i>Saccharomyces cerevisiae</i> (10 <i>μ</i>g/mL). Also, the inhibition zone diameter increased by increasing the level of ZTEO, and <i>Staphylococcus aureus</i> (33 mm) and <i>S.</i> c<i>erevisiae</i> (36 mm) had the highest inhibition zone at level of 75%. Incorporation of ZTEO into mayonnaise prevented the growth of all microorganisms (bacteria, fungi, and yeast) during three months of storage. This indicates the potential of ZTEO as a natural preservative to replace synthetic preservatives. The results indicated the potential for incorporating ZTEO into mayonnaises and demonstrated the possibility of replacing commonly used preservatives with a natural alternative, offering consumers healthier food.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6774892","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142123142","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":"Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet","authors":"Swarnima Dey,&nbsp;Alok Saxena,&nbsp;Yogesh Kumar,&nbsp;Tanushree Maity,&nbsp;Ayon Tarafdar","doi":"10.1155/2024/4951196","DOIUrl":"https://doi.org/10.1155/2024/4951196","url":null,"abstract":"<div>\u0000 <p>This study aimed to investigate the nutritional and structural properties of kodo (<i>Paspalum scrobiculatum</i>) and little (<i>Panicum sumatrense</i>) millets on administering ultrasonication and germination treatments. Significant changes in the treated samples were recorded, including lower levels of antinutrients such as tannin and phytates, and higher antioxidant activity, improving their nutritional value. The treated kodo and little millets showed significantly improved nutritional bio-accessibility, with an impressive in vitro protein digestibility of &gt;82%. The modified structure of the starch granules in the treated millets showed pseudoplastic flow characteristics and a polyhedron/spherical morphology which was a novel finding. DSC thermogram revealed that the treated millets may be processed at higher temperatures while exhibiting a lower enthalpy, which could expand their uses in a range of food products. FTIR spectra indicated the presence of phenolic groups in both millet samples studied, at approximately 2817 cm⁻¹ frequency. The results obtained offer insightful information about the benefits of ultrasonication and germination for processing kodo and little millets in terms of altered starch characteristics, enhanced bio-accessibility of nutrients, and better nutritional profiles, which qualify millets for the development of functional food products.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4951196","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089849","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 Profiling of the White and Brown Teff (Eragrostis tef (Zuccagni) Trotter) Injera and Their Nutritional Properties","authors":"Hagos Yisak,&nbsp;Estifanos Ele Yaya,&nbsp;Mesfin Redi-Abshiro,&nbsp;Bhagwan Singh Chandravanshi","doi":"10.1155/2024/2508258","DOIUrl":"https://doi.org/10.1155/2024/2508258","url":null,"abstract":"<div>\u0000 <p>Teff (<i>Eragrostis tef</i> (Zuccagni) Trotter) is one of the underutilized crops that can contribute to food security with distinct nutritional values. The present study was aimed to determine the total phenolic content, total fat content, and fatty acid profiles and evaluate the nutritional values of the white and brown Injera (ready-to-eat food) using UV-Vis and GC-MS methods. The determined free total simple phenolic compound contents, bound total simple phenolic compound contents, and total flavonoid contents were 169.48 ± 3.36–178.52 ± 7.5, 53.13 ± 1.92–60.38 ± 0.82, and 85.18 ± 1.14–117.59 ± 4.31 mg QE/100 g, respectively, in white Injera, and 193.86 ± 6.38–204.90 ± 4.04, 70.25 ± 3.56–82.13 ± 3.12, and 97.31 ± 1.22–107.42 ± 3.29 mg QE/100 g, respectively, in brown Injera. The free total simple phenolic compound contents and bound total simple phenolic compound contents were found higher and lower, respectively, in white and brown Injera. Compared to the reported teff grains and other cereal grains, low linoleic acid (<i>ω</i>-6) (21.1–24.8%) and high content of <i>α</i>-linolenic acid (<i>ω</i>-3) (16.3–18.9%) were found in the white and brown Injera, respectively. This value has much improved the <i>ω</i>-6/<i>ω</i>-3 in the white Injera (1.5 : 1) and brown Injera (1.2 : 1) and was surprisingly found consistent with the suggested 1-2 : 1 ratio. Moreover, the lipid quality of teff Injera was found to be superior to that of other cereal grains, showing that this food product actually contains novel food components with substantial nutritional and health advantages. The results of this study may therefore aid teff consumers, processors, and researchers in raising knowledge of the nutritional value and health advantages of the white and brown Injera, as well as their contents of free and bound phenolics and fatty acid profiles.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2508258","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077966","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":"Rapid Screening of 300 Pesticide Residues in Commercially Available Vegetable-, Fruit-, and Cereal-Based Baby Foods by Using Amino-Functionalized Multiwalled Carbon Nanotubes with QuEChERS and Gas Chromatography-Electrostatic Field Orbitrap High-Resolution Mass Spectrometry","authors":"Zhijuan Meng,&nbsp;Sufang Fan,&nbsp;Tongtong Ding,&nbsp;Xiaoxuan Yuan,&nbsp;Limin Zhao,&nbsp;Qiang Li,&nbsp;Yan Zhang","doi":"10.1155/2024/4365311","DOIUrl":"https://doi.org/10.1155/2024/4365311","url":null,"abstract":"<div>\u0000 <p>A new method for screening 300 pesticide residues in fruit-, vegetable-, and cereal-based baby foods by an improved QuEChERS purification method based on amino-functionalized multiwalled carbon nanotubes (NH₂-MWCNTs) combined with gas chromatography-electrostatic field orbitrap high-resolution mass spectrometry (Orbitrap GC-MS) was developed. The samples were extracted with acetonitrile (dry sample soaked in water first for activation), purified by dispersed solid phase extraction (d-SPE) tube modified by NH₂-MWCNTs, and detected by Orbitrap GC-MS. Qualitative analysis was carried out by retention time and accurate mass measurements in full scan mode, and external standard method for quantitation was performed using matrix-matched standard calibration, which could effectively eliminate matrix interference. Method validation was performed on commercially available fruit-, vegetable-, and cereal-based baby foods. Good linearity was achieved for 300 pesticides in the concentration range of 5 to 500 <i>μ</i>g/kg with correlation coefficients greater than 0.995 0. The limits of detection (LOD) were 0.3–3.0 <i>μ</i>g/kg, and the limits of quantification (LOQ) were 1.0–10.0 <i>μ</i>g/kg. The average recoveries on 10, 50, and 200 <i>μ</i>g/kg spiked levels were in the range of 72.8%–123.4% in three types of samples, with relative standard deviations (RSDs) of 2.0%–13.3%. The proposed method, with simple pretreatment, highly sensitivity, high precision, and accuracy, is suitable for simultaneous analysis of 300 pesticide residues in baby foods. This method provides a reference for accurate screening of low pesticide residues in baby food.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4365311","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141994136","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":"Why IoT Enablement of Agrifood Transportation Disappoints Its Stakeholders: Unravelling Barriers for Enhanced Logistics","authors":"Deepika Joshi,&nbsp;Sumit Gupta,&nbsp;Amit Vishwakarma,&nbsp;Sandeep Jagtap","doi":"10.1155/2024/9289098","DOIUrl":"https://doi.org/10.1155/2024/9289098","url":null,"abstract":"<div>\u0000 <p>The present research work investigates the barriers of weak IoT adoption in agrifood transportation, with special reference to India. It is built on a premise that few barriers upshots from the other more impactful ones. Thus, it is important to identify their linkages and classify them based on their strength of relationship. The data collected from 13 agricultural technology (AgriTech) firms of India were subjected to integrated techniques of M-TISM and Fuzzy MICMAC. As a result, a unique position of autonomous, dependent, linkage, and independent barriers was obtained which revealed that inadequate Internet connectivity, interoperability, and unclear roadmaps are precarious to the use of IoT in agrifood transportation. They are responsible for creating issues like data processing, vehicle tracking, and data privacy. This study offers a contextual phenomenon of barriers that may assist AgriTech stakeholders in developing appropriate strategies to embrace IoT transformation. It extends the theoretical literature by providing critical connections that aspiring researchers can examine through hypothesis testing or building a hierarchical framework. A sensitivity analysis is suggested to optimise decision-making and bring out a robust and reliable set of obstacles.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9289098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141994137","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}