Journal of Food Quality最新文献

{"title":"Suitability of Almond Bagasse Powder as a Wheat Flour Substitute in Biscuit Formulation","authors":"S. Duarte,&nbsp;J. Harasym,&nbsp;J. Sánchez-García,&nbsp;M. Kelaidi,&nbsp;E. Betoret,&nbsp;N. Betoret","doi":"10.1155/2024/7152554","DOIUrl":"https://doi.org/10.1155/2024/7152554","url":null,"abstract":"<div>\u0000 <p>Almond bagasse, a by-product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high-fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze-drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air-dried almond bagasse powder and 59% in that obtained by freeze-drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze-dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air-dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air-dried almond powder.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7152554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488853","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":"Nutritional Potential of Ziziphus lotus (L.) Lam. Almonds as Compared to Some Oilseeds from Morocco: Evidence from Proximate Composition, Mineral Profiling, and Oil Physicochemical Traits","authors":"Hasna Ait Bouzid,&nbsp;Laila Bijla,&nbsp;Mohamed Ibourki,&nbsp;Abderrahim Asbbane,&nbsp;El Hassan Sakar,&nbsp;Jamal Koubachi,&nbsp;Said Gharby","doi":"10.1155/2024/6685429","DOIUrl":"https://doi.org/10.1155/2024/6685429","url":null,"abstract":"<div>\u0000 <p>Nowadays, there is a great interest in the search for new sources of vegetable oils, natural bioactive compounds, and essential nutrients for human health. Oleaginous fruits and seeds are a good source of nutrients such as oil, carbohydrates, fatty acids, sterols, tocopherols, fibers, vitamins, minerals, and proteins for the human diet. The main objective of this study was to compare the nutritional composition of <i>Ziziphus lotus</i> almonds (ZLA) with some well-known seeds (argan kernel, nigella seed, cactus seed, and sesame seed) and to classify them by the mean of principle component analysis (PCA). The samples’ proximate composition, mineral profiling, and some physicochemical parameters of extracted oil were evaluated. Our results revealed that ZLA composition was as follows: oil yield (26.99 ± 1.52 g/100 g), proteins (30.79 ± 0.07 g/100 g), ash (6.5 ± 0.06 g/100 g), and moisture (3.62 ± 0.10 g/100 g). The mineral profile of ZLA consists mainly of P, K, Mg, and Ca. The main fatty acids in ZLA oil were oleic acid (60.73 ± 0.10 g/100 g), linoleic acid (18.75 ± 0.10 g/100 g), and palmitic acid (9.86 ± 0.10 g/100 g). <i>β</i>-Sitosterol (67.92 ± 0.46 g/100 g) was the major sterol in ZLA, followed by stigmasterol (15.34 ± 0.35%) and campesterol (8.75 ± 0.12%). Total tocopherols were present at 523 ± 9.23 mg/kg in the oil. PCA analysis demonstrated that the ZLA composition was found to be close to that of sesame seeds. In conclusion, ZLA could be considered an alternative source of vegetable oils and protein as well as other various applications.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6685429","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430305","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":"Study on a Moisture Ratio Curve Model for Refractance Window Drying Based on a D-Optimal Mixture Design","authors":"Jingyu He,&nbsp;Weidong Song,&nbsp;Jianqiang Li,&nbsp;Tianhang Ding,&nbsp;Jian Guan,&nbsp;Jinji Wu,&nbsp;Jiaoling Wang","doi":"10.1155/2024/8604374","DOIUrl":"https://doi.org/10.1155/2024/8604374","url":null,"abstract":"<div>\u0000 <p>Refractance window (RW) drying is a new thin-layer drying technology that can control well the heating temperature to effectively reduce the loss of heat-sensitive substances. Here, an experiment on tomato pulp drying was carried out to study the drying characteristics of RW drying based on a D-optimal mixture design. The fitting of the classical model of thin-layer drying was studied, and SAS and 1stOpt calculation software were used to analyze the test data. The result showed that the RW drying equipment could dry 8 mm of tomato pulp in 120 min, and the maximum drying speed could reach 0.40 g/(g·min). Based on an effective diffusion coefficient under different conditions, the activation energy was 27.35 kJ/mol at an air speed of 3 m/s. When comparing the fitting of the moisture ratio curve in four classic thin-layer drying models, it was found that the R-square value of the modified Page model was 0.9960, which had better fitting properties. Then, the polynomial fitting model of thin-layer drying reflects the regression relationship between the coefficient of the classic model and drying conditions including temperature, wind speed, and time. After comparison with the classic model and validation experiment, the results showed that there is no significant difference between the polynomial fitting model and the validations under a confidence level of 0.95, which could well predict the change in the water content ratio over time under different conditions.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8604374","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141329365","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 Salmonella in Fresh Foods Sold in the City of Nampula, Northern Mozambique","authors":"Almeida Abudo Leite Machamba,&nbsp;Celso Raul Silambo Chaves,&nbsp;Laura Amisse,&nbsp;Brígida Macaza,&nbsp;Cecília Boaventura,&nbsp;Isac Joaquim Presse,&nbsp;Acácio Salamandane","doi":"10.1155/2024/9330701","DOIUrl":"https://doi.org/10.1155/2024/9330701","url":null,"abstract":"<div>\u0000 <p>Salmonellosis, an infectious disease caused by the <i>Salmonella</i> species, encompasses a broad spectrum of clinical manifestations, ranging from mild self-limiting gastroenteritis to severe systemic infections. It affects millions of people annually, causing immense morbidity and economic losses worldwide. This study aims to evaluate the occurrence of <i>Salmonella</i> in water and raw foods, focusing on meat, fish, shellfish, and vegetables consumed in the city of Nampula, north of Mozambique. A total of 81 samples of meat, fish and shellfish, vegetables, and water were collected from nine of the ten municipal markets in Nampula City. <i>Salmonella</i> detections were performed according to ISO 6579-1. A chi-square test was performed in the Python programming language to detect associations between positive samples and market localization. The results showed a high frequency of <i>Salmonella</i>. From the total sample, 38.5% were <i>Salmonella</i> positive. Fresh vegetables were the most contaminated samples, followed by fish, shellfish, raw meat, and water. The outcomes of this study did not find an association between the sample collection location and the test results for <i>Salmonella</i>. In this study, serovars of <i>Salmonella</i> were not identified which hinders the association of <i>Salmonella</i> occurrence with diseases. Consequently, we propose that the next study should focus on detecting the serotypes of <i>Salmonella</i> strains.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9330701","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141315374","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 Blending Ratio and Extrusion Operating Conditions on Nutritional Quality and Functional and Sensory Acceptability of Teff-Bulla-Based Complementary Food: A Response Surface Methodology Approach","authors":"Getu Weya Chewicha,&nbsp;Muhammed Adem Abdullahi,&nbsp;Tadele Andargie Wudineh,&nbsp;Tatek Tamiru Geletu,&nbsp;Neela Satheesh","doi":"10.1155/2024/1159007","DOIUrl":"https://doi.org/10.1155/2024/1159007","url":null,"abstract":"<div>\u0000 <p>The purpose of this study was to identify possible locally accessible cereals, tubers, and legumes for use in the extrusion of teff, bulla, and haricot beans to prepare inexpensive supplemental foods. This study used central composite rotatable design (CCRD) to assess the effects of specific processing parameters on response variables such as proximate composition and physical, functional, and sensory qualities of produced complementary food. The processing parameters included haricot bean blending ratios (BR) (10–30%), feed moisture content (FMC) (15–21%), and barrel temperature (BT) (120–160°C). The proximate composition of the complementary food ranged from 9.25 to 12.36% moisture content, 7.82 to 14.04% protein, 2.1 to 3.28% ash, 1.13 to 3.93% fiber, 1.17 to 3.12% fat, 65.40 to 78.25% carbohydrate, and 338.42 to 354.86 kcal/100 g energy. The predominant minerals and antinutritional factors ranged from 2.40 to 10.37 mg/100 g, 58.70 to 146.26 mg/100 g, 0.8 to 4.74 mg/100 g, 113.21 to 325.00 mg/100 g, and 16.54 to 44.62 mg/100 g for Fe, Ca, Zn, phytate, and tannin, respectively. The blending ratio and extrusion parameters demonstrated significant (<i>p</i> &lt; 0.05) linear, quadratic, and interaction impacts on the physical and functional responses, according to analysis of variance (ANOVA). Mothers and caregivers largely approved all the trial porridges. The best blending and extrusion parameters, according to numerical optimization, were a BR of 28.2837%, FMC of 15.0007%, and BT of 120.001°C. The predicted responses for optimization were water solubility index (WSI) (32.4462 g/g), water absorption index (WAI) (3.69849%), viscosity (2016.47cP), protein (14.046%), and energy (348.034 kcal/100 g) with a desirability value of 0.856. This research leads us to believe that producing complementary meals with excellent nutritional value for developing nations may be achieved by evidence-based selection of locally accessible plant-based components.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1159007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141308804","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":"Leverage of Matricaria chamomilla L. Oil Supplementation over Ochratoxin A in Growing Quails","authors":"Reda S. Mohamed,&nbsp;Adel I. Attia,&nbsp;Mohamed M. El-Mekkawy,&nbsp;Fawzy S. A. Ismail,&nbsp;Ayman S. Salah,&nbsp;Mario Nicotra,&nbsp;Alessandro Di Cerbo,&nbsp;Mahmoud M. Azzam,&nbsp;Mahmoud Alagawany","doi":"10.1155/2024/7254066","DOIUrl":"https://doi.org/10.1155/2024/7254066","url":null,"abstract":"<div>\u0000 <p>Ochratoxin A (OTA) is one of the mycotoxins in the agriculture and livestock sectors. The poultry sector suffered from significant economic losses due to the adverse impacts of OTA on the growth rate, feed conversion ratio, and livability. Thus, the present investigation aimed to determine the impact of chamomile essential oil supplementation against OTA toxicity in growing quails. 360 one-week-old growing quails were distributed into six groups (<i>n</i> = 60) with four replicates of 15 birds. The groups were G1 (control negative), G2 (OTA 1 mg/kg diet, control positive), G3 (chamomile oil 0.5 g/kg diet), G4 (chamomile oil 1 g/kg diet), G5 (OTA 1 mg/kg diet + chamomile oil 0.5 g/kg diet), and G6 (OTA 1 mg/kg diet + chamomile oil 1 g/kg diet). Adding OTA significantly (<i>P</i> &lt; 0.05) reduced live body weight and weight gain at 5 weeks. Feed intake at 5 weeks was nonsignificantly reduced in G3 and G4 compared to G1. G4 showed a significant (<i>P</i> &lt; 0.05) increase in weight gain and the lowest feed conversion ratio. The G2 showed the lowest superoxide dismutase (SOD), total antioxidant capacity (TAC), glutathione transferase (GST) activity, and the highest levels of malondialdehyde (MDA). Moreover, they showed a significant improvement in liver enzymes and kidney function tests and a significant (<i>P</i> &lt; 0.05) reduction in the levels of total cholesterol and triglycerides. Chamomile supplementation alone or with OTA significantly (<i>P</i> &lt; 0.05) increased immunoglobulin M, G, A, and complement 3 than OTA alone. Chamomile oil with an OTA diet or alone reduced the negative effects of OTA and improved the performance, antioxidant status, lipid profile, and immunological state of growing Japanese quails.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7254066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141298395","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":"Microencapsulated Oregano Essential Oil as a Natural Preservative of Beef Burger during Refrigerated Storage","authors":"Fathy M. Mehaya,&nbsp;Salah H. Salem,&nbsp;Ayman A. Mohammad,&nbsp;Heba M. Amer,&nbsp;Wenyi Kang","doi":"10.1155/2024/8012877","DOIUrl":"https://doi.org/10.1155/2024/8012877","url":null,"abstract":"<div>\u0000 <p>Meat products are highly perishable and prone to deterioration, which poses potential health hazards. This research aims to assess the efficacy of encapsulated oregano essential oil (EOEO) as a natural preservative agent to maintain the chemical and microbiological quality of beef burgers during refrigerated storage. Hydrodistillation was used to extract OEO from oregano. The encapsulation of OEO using a combination of biopolymers (maltodextrin, gum arabic, and whey protein) provides high encapsulation efficiency (89.1%). Both crude and encapsulated OEOs were analyzed for their chemical constituents and antimicrobial activity. Encapsulated OEO, at levels of 0.25%, 0.5%, 0.75%, and 1%, was incorporated during the beef burger processing. Microbiological and chemical parameters were assessed every 4 days over a 16-day storage period. GC-MS results revealed that carvacrol (70 and 79.31%) and p-cymene (11.56% and 9.05%) dominated the crude and encapsulated OEOs, respectively. Both forms of OEO exhibited potent antimicrobial activity, with encapsulation further enhancing this property. The incorporation of EOEO into burger samples reduced the total microbial count. Subsequently, it decreased the formation of total volatile nitrogen (TVN), trimethylamine (TMA), thiobarbituric acid (TBA), and biogenic amines (BAs) during storage. Addition of EOEO at the level of 1% retarded the formation of BAs, TVN, TMA, and TBA in burger samples by 72.8%, 43.23, 42.07, and 44.44%, respectively, compared to the control sample after 16 days of storage. Principal component analysis (PCA) was applied to establish correlations between microbiological and biochemical markers of beef burgers. The PCA results show that PC1 (89.81%) and PC2 (7.25%) can explain more than 97% of the variability in the dataset. The results support the potency of EOEO as an effective and safe preservative agent to maintain the safety and quality of beef burgers during storage.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8012877","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141292613","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":"Enhancing Physicochemical Characteristics of Donkey Meat through High-Voltage Electrostatic Stimulation during Acid Excretion","authors":"Xinzhuang Zhang,&nbsp;Shuqi Gong,&nbsp;Jingkai Lin,&nbsp;Manglai Dugarjaviin","doi":"10.1155/2024/4474413","DOIUrl":"https://doi.org/10.1155/2024/4474413","url":null,"abstract":"<div>\u0000 <p>To investigate the impact of high-voltage electrostatic stimulation on the quality of donkey meat, ten 30-month-old Dezhou donkeys (each weighing 250 ± 50 kg) were selected. Following slaughter, longissimus dorsi (LD) samples from both left and right carcasses were collected. The control group refrigerated the right muscle in a 0–4°C refrigerator for normal acid excretion. Meanwhile, the high-voltage electrostatic group subjected the left muscle to high-voltage electrostatic stimulation (30000 V) for 60 s before refrigerating it in the same conditions for acid excretion. The study showed that at the 1st, 6th, and 24th h of acid excretion, the high-voltage electrostatic group exhibited significantly lower pH levels than the control group (<i>P</i>&lt;0.05). Furthermore, a∗ values in the high-voltage electrostatic group showed an increasing trend relative to the control group at the 6th and 24th h of acid excretion (<i>P</i> = 0.0751, <i>P</i> = 0.0860). With increasing acid excretion time, both treatment groups displayed increased PV and TBARS values. At 48 and 72 h, the PV values in the high-voltage electrostatic group were significantly lower than those in the control group (<i>P</i> &lt; 0.05). As acid excretion time increased, T-AOC, SOD, and GSH-Px in both groups decreased. However, the high-voltage electrostatic group consistently exhibited higher antioxidant enzyme activity than the control group at all time points. SOD and GSH-Px activity in the high-voltage electrostatic group showed an increasing trend at 48 h of acid excretion (<i>P</i> = 0.0838, <i>P</i> = 0.0860). At 72nd h of acid excretion, the shear force of donkey meat in the high-voltage electrostatic group was significantly lower than that in the ordinary treatment group (<i>P</i> &lt; 0.05). With increasing acid excretion time, the MFI of both treatment groups gradually increased. In particular, at the 1st and 48th h of acid excretion, the MFI of the high-voltage electrostatic group was significantly higher than that of the ordinary treatment group (<i>P</i> &lt; 0.05). Following high-voltage electrostatic stimulation, ultrastructure images of donkey meat at 6 and 72 h revealed numerous contractions and stretching bands. Therefore, this stimulation significantly improved the tenderness of donkey meat, reduced the oxidation rate of donkey meat, and improved the quality of donkey meat.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4474413","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141264574","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":"Nutritional Indices, Phytochemistry, and the In Vitro Antioxidant Activity of Carrot Fortified Tomato Concentrate","authors":"Olabisi Theresa Ademosun,&nbsp;Abiodun Humphrey Adebayo,&nbsp;Kolawole Oluseyi Ajanaku","doi":"10.1155/2024/9301631","DOIUrl":"https://doi.org/10.1155/2024/9301631","url":null,"abstract":"<div>\u0000 <p>Researchers are constantly looking at the development of functional foods from local materials that offer both nutritional and therapeutic potentials. The study investigated the proximate composition, antioxidant capacity, and phytochemical profile of different compositions of formulations produced from tomato and carrot. The plant materials were sourced locally, dried to a uniform weight, and milled using a mechanical blender. Nutritional indices, viz., proximate analysis, were analyzed using a standard protocol. The phytocompounds present in the formulations and their <i>in vitro</i> antioxidant activities were analyzed using spectrophotometric methods. The results for proximate composition showed low moisture content in formulations (0.44 ± 0.015–0.54 ± 0.021%). The protein content of the formulations (16.51 ± 0.217–17.94 ± 0.134%) was significantly higher than that of carrot alone (8.41 ± 0.154%). Similarly, the crude fat was elevated in the formulations (0.31 ± 0.008–1.63 ± 0.017%) compared to tomato alone (0.10 ± 0.399). However, these values were lower than the values obtained for carrot alone (8.72 ± 0.009%). The energy value for the formulations ranged from 87.01 to 93.30 kcal, which was low compared to carrot alone (136.89 kcal). Phytochemical screening showed the presence of terpenoids, cardiac glycosides, saponins, phenols, flavonoids, and alkaloids in the studied formulations. Furthermore, the incorporation of carrot led to an increase in TPC, TFC, and alkaloid concentration. The pH values observed were around the neutral range, while lactic acid concentrations reduced following the incorporation of carrot. Trace element analysis showed improved iron and manganese concentrations in the formulation. Similarly, increased antioxidant ability was observed in the formulation. For sensory evaluation, reporters indicated good sensory parameters. Concluding, this study has shown that formulating concentrate from tomato and carrot showed improved nutritional potential and enormous antioxidant capacity that can be attributed to the presence of elevated total phenolics and flavonoid concentrations. Therefore, this formulation is warranted for improving the health of mankind.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9301631","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141264689","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":"Assessing the Safety of Hotel Food: Knowledge, Attitude, and Practices of Food Handlers","authors":"Cynthia Esinam Segbedzi,&nbsp;Edward Wilson Ansah,&nbsp;Daniel Apaak","doi":"10.1155/2024/7361284","DOIUrl":"https://doi.org/10.1155/2024/7361284","url":null,"abstract":"<div>\u0000 <p>Food safety is of global public health concern. Hotels and their restaurants provide hospitality like accommodation and food services and are spearheaded by food handlers who have varied experiences. This study was undertaken to examine knowledge, attitude, and practices (KAP) on food safety and explore knowledge-practice gaps among food handlers at hotels in Ghana. There were 233 participants, including 205 food handlers, 10 managers/chefs, and 18 regulatory officials, who were at post after the COVID-19 restrictions were eased on hotel and restaurant activities. Data were gathered through questionnaire with food handlers and face-to-face interview with managers/chefs and officials of the regulatory agencies. Frequencies and percentages, and Wilcoxon signed ranked test were employed to analyse the data. The knowledge on food safety was moderate, 58 ± 0.169, and 82% of the food handlers portrayed positive attitude towards food safety, while only 42.8% demonstrated good food safety practices. There was significant variance between knowledge and practice such that food handlers’ food safety knowledge did not reflect in their daily practices, yet most of the food handlers had training prior to being employed. Many people may be eating contaminated foods from hotels that may increase the rate of food-borne illnesses. We suggest continuous training in transmission of food-borne diseases and time and temperature control, and that the training should be obligatory to reinforce food handlers’ KAP. In addition, managers need to intensify their collaborations with the regulators to improve monitoring and supervision activities at the hotels.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7361284","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141264583","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}