Quality Assurance and Safety of Crops & Foods最新文献_第10页

Efficacy of near infrared spectroscopy to segregate raw milk from individual cows between herds for product innovation and traceability 近红外光谱在不同畜群之间分离奶牛原料奶的功效，用于产品创新和可追溯性

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-07-04 DOI: 10.15586/qas.v12i3.659

K. K. Ejeahalaka, Long Cheng, D. Kulasiri, G. Edwards, S. On

{"title":"Efficacy of near infrared spectroscopy to segregate raw milk from individual cows between herds for product innovation and traceability","authors":"K. K. Ejeahalaka, Long Cheng, D. Kulasiri, G. Edwards, S. On","doi":"10.15586/qas.v12i3.659","DOIUrl":"https://doi.org/10.15586/qas.v12i3.659","url":null,"abstract":"Cows with specialised characteristics and requirements can be aggregated into different herds for targeted nutritional management and to facilitate on-farm segregation of raw milk for the production of high-value niche dairy products, offering improved economic returns. Rapid methods for independent verification of product quality and origin are desirable to support validation and traceability of such products. This study examined the use of near infrared spectroscopy (NIRS) to segregate raw milk from individual cows of multiple breeds from different herds fed on the same or differing feeding regimes, and to correlate and evaluate the efficacy of the predictions for crude protein and the milk fatty acid (FA) phenotypes for each of the herds. Reference values and near infrared spectra were obtained from representative freeze-dried raw milk samples (n = 220) collected from 847 lactating cows of 3 breeds from the Lincoln University dairy farm in New Zealand. The feed sources (i.e. pasture or pasture with lucerne silage) significantly influenced the protein and the FA values, and these differences were reflected in NIRS analyses. The partial least square regression models for crude protein determination showed excellent results, whereas for the most dominant FA, they were not appreciable. Maximum separation was obtained between the herds on the same feeding regime (mean specificity = 95.2%) using the partial least square discriminant analysis, and its overall performance in differentiating the objects was better than that of the soft independent modelling of class analogy. The multiclass analyses conducted in this study offer improvements to current approaches for evaluating and validating raw milk for the manufacture of specific dairy products, and for enhancing product traceability.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":"1-11"},"PeriodicalIF":4.0,"publicationDate":"2020-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43112060","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}

引用次数: 1

Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit 1-甲基环丙烯对桃采后成熟果实香气挥发物、多酚含量及抗氧化活性的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-27 DOI: 10.15586/qas.v12i2.717

Tang Jianmin, Zhang Wenlin, R. Liu, Liao Qinhong, P. Jiang, Li Zhexin, J. Lan

{"title":"Effect of 1-methylcyclopropene on the aroma volatiles, polyphenols contents and antioxidant activity of post-harvest ripening peach (Prunus persica L.) fruit","authors":"Tang Jianmin, Zhang Wenlin, R. Liu, Liao Qinhong, P. Jiang, Li Zhexin, J. Lan","doi":"10.15586/qas.v12i2.717","DOIUrl":"https://doi.org/10.15586/qas.v12i2.717","url":null,"abstract":"Peach is a perishable fruit that quickly loses its aroma and bioactive components during storage. In this article, we evaluated the effect of treatment with 1-methylcyclopropene (1-MCP) on the quality of stored peaches depending on shelf-life temperature. Ethylene production and aroma content were determined using gas chromatography mass spectrometry (GC-MS). Polyphenol levels were monitored using high-performance liquid chromatography (HPLC), and the antioxidant capacity of peach samples was determined using 2,2-diphenyl-1 picrylhydrazyl (DPPH), 2,2?-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) assays. We found that treatment with 1-MCP could delay the ripening process and reduce the decay of peach fruit depending upon shelf-life temperature. Furthermore, treatment with 1-MCP efficiently delayed climacteric ethylene production, maintained high levels of total soluble solids (TSS), titratable acidity and characteristic lactones, including ?-decalactone, ?-decalactone, ?-octalatone, jasmine lactone and ? dodecalactone. Moreover, treatment with 1-MCP also helped maintain high levels of chlorogenic acid, L epicatechin, catechin, quercetin-3-rutinoside and neochlorogenic acid, as well as high antioxidant activity. Principal component analysis showed that treatment with 1-MCP during the second week of storage coincided with activity of lactones, poly-phenols and antioxidants, which was consistent with changes in phytochemicals. These results revealed that treatment with 1-MCP offers potential as a preservation strategy for maintaining the flavour and nutritional quality of peach fruit under shelf-life conditions.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":"12 1","pages":"100-109"},"PeriodicalIF":4.0,"publicationDate":"2020-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48881052","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}

引用次数: 3

Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C 竹叶抗氧化剂对4°C箱包装鲟鱼鱼片品质的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-11 DOI: 10.15586/qas.v12i2.690

Xiao, ing Zhang, Xiao Yi Li, Ming, U. Yang, Xing Yang, Feng Zhao

{"title":"Effect of antioxidant extracted from bamboo leaves on the quality of box-packaged sturgeon fillets stored at 4 °C","authors":"Xiao, ing Zhang, Xiao Yi Li, Ming, U. Yang, Xing Yang, Feng Zhao","doi":"10.15586/qas.v12i2.690","DOIUrl":"https://doi.org/10.15586/qas.v12i2.690","url":null,"abstract":"The effect of antioxidant extracted from bamboo leaves (AOB) on the quality of sturgeon fillets during chilled storage was examined via three parameters: total volatile basic nitrogen (TVB-N), pH and bacterial community composition. The samples treated with 0.05% (w/v) AOB exhibited the best quality, as evidenced by retarding both pH changes and the production of TVB-N. Pseudomonas and Aeromonas were the dominant indigenous bacteria present in fresh sturgeon fillets, whereas the presence of Janthinobacterium and Pedobacter increased gradually throughout the storage process. A significant (P < 0.05) positive correlation was observed between the pH, TVB-N and two bacterial groups, Pseudomonas and Pedobacter. Based on the TVB-N assessment, the fillets began to decompose at the ninth day in the control samples and the twelfth day in the 0.05% AOB-treated samples. The relative abundance of Pseudomonas, Janthinobacterium and Pedobacter in the 0.05% AOB treatment group was lower than in the control group. Therefore, our results showed that treatment with 0.05% AOB improved the quality of fillets during the box-packaged storage.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47225257","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}

引用次数: 7

The flux rate of Ca2+ into embryo can be used to evaluate the vigour level of maize seeds Ca2+进入胚胎的速率可以用来评价玉米种子的活力水平

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-10 DOI: 10.15586/qas.v12i2.641

P. Zhu, X. Song, Y. Mao, Y. Li, C. Zhang

{"title":"The flux rate of Ca2+ into embryo can be used to evaluate the vigour level of maize seeds","authors":"P. Zhu, X. Song, Y. Mao, Y. Li, C. Zhang","doi":"10.15586/qas.v12i2.641","DOIUrl":"https://doi.org/10.15586/qas.v12i2.641","url":null,"abstract":"Seed vigour is an important trait and is often used to evaluate seed quality. A rapid and accurate evaluation of seed vigour is very important for agricultural production. Ca is an important secondary messenger in plants, responding to various biotic and abiotic stimuli by Ca flux into cytoplasm. To the best of our knowledge, however, no report has been published about seed vigour and Ca influx. In this study, we used two hybrid maize (Zea mays L.) lines and their corresponding female parent lines as materials, and performed ageing and ‘ageing + priming’ treatments to obtain seeds with different vigour levels. After seeds were imbibed for 24 h, the intact seeds or embryos were used as materials for determining the Ca influx rate using non-invasive micro-test technique (NMT). Results showed that, with the intact embryos as materials, the Ca influx rate showed higher stability and higher values. Correlation analysis indicated that there was a significant, positive linear correlation between the shoot dry weight vigour index and Ca flux rate into embryo. The results demonstrated that the Ca influx rate can be used to evaluate the vigour levels of maize seeds.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42214633","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}

引用次数: 2

Impact of increasing atmospheric CO2 concentration on growth characteristics and yield in maize and rice 大气CO2浓度升高对玉米和水稻生长特性和产量的影响

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-09 DOI: 10.15586/qas.v12i2.628

Xiaojin Xie, Renying Li, Lidong Huang, Y. Bao

引用次数: 1

Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch 不同类型红小豆淀粉的微观结构、热力学和流变性能

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-07 DOI: 10.15586/qas.v12i2.720

J. Zhang, A. Zhai

{"title":"Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch","authors":"J. Zhang, A. Zhai","doi":"10.15586/qas.v12i2.720","DOIUrl":"https://doi.org/10.15586/qas.v12i2.720","url":null,"abstract":"Starches were isolated from three cultivars of red adzuki beans, including Da Hongpao (DHP), Bao Qinghong (BQH) and Zhen Zhuhong (ZZH), and their morphological, structural and physicochemical properties were studied. Statistical analysis of the physicochemical and functional properties data revealed a significant (P < 0.05) difference among the three starch types. Starch of DHP cultivar showed low amylose content, smooth and round particle morphology, with obvious polarised crosses. The average particle size of the three adzuki bean types was in the range of 35.58–43.29 μm, with that of DHP being the smallest, 35.58 μm. The X-ray diffraction patterns showed that all the starches were type A with reflections (2θ) at 15.0°, 17.03° and 23.3°. The bands of Fourier transforms infrared spectra of the three starches revealed their carbohydrate properties, and the intensity of the Fourier spectral absorption band of starch from DHP was weaker than that of the other cultivars. Further, the relative crystallinity of the three starches ranged from 22.7 to 29.4%, and DHP showed the highest crystallinity of 29.4%. Additionally, starch of the DHP cultivar revealed high gelatinisation, peak viscosity and enthalpy as compared to those from the other two adzuki bean cultivars. The shear viscosity of the three starch types decreased with increasing shear rate; when the shear rate was 10 s, the shear viscosity of the DHP-derived starch significantly decreased. Moreover, both the modulus (G’) and the loss modulus (G’’) increased with increasing dynamic frequency, and the DHP-derived starch showed the lowest G’ and G’’ values. In summary, this work provides data that may help in promoting the application of starches isolated from red adzuki bean in the food industry.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45573873","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}

引用次数: 4

Stability evaluation of iron and vitamin A during processing and storage of fortified pasta 强化面食加工和贮藏过程中铁和维生素A的稳定性评价

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-03 DOI: 10.15586/qas2019.656

N. Sharma, Sarang Sharma, Baljeet Singh, G. Kaur

{"title":"Stability evaluation of iron and vitamin A during processing and storage of fortified pasta","authors":"N. Sharma, Sarang Sharma, Baljeet Singh, G. Kaur","doi":"10.15586/qas2019.656","DOIUrl":"https://doi.org/10.15586/qas2019.656","url":null,"abstract":"Pasta holds greater potential for improving the nutritional status of the population and its fortification with micronutrients like iron and vitamin A could be an effective strategy to provide the essential nutrients in the diet. This study quantified the losses of two different micronutrients (iron and vitamin A) in fortified pasta post processing and during storage for 4 months. Chemical salts of iron, namely, ferric sodium ethylene diamine tetra-acetic acid (NaFeEDTA) and ferrous sulphate (FeSO4), were added to pasta formulation at 4,5,6 mg/100g and 6,7,8 mg/100g respectively, whereas for vitamin A, retinyl acetate (RA) was added at 700, 800 and 900 µg/100g. After processing, the prepared pasta with both iron salts showed retention of 94–95% for iron and 90 92% of vitamin A activity. Iron and vitamin A-fortified pasta with maximum retention during processing and exhibiting optimum colour attributes and sensory score were stored alone and in combination (NaFeEDTA and RA) at 25 and 40 °C in laminates (aluminium laminates) and polypropylene packets for a period of 4 months and evaluated for changes in their iron and vitamin A contents. An overall retention of 93–95% of the iron and 56–62 % of vitamin A was observed after 4 months considering losses during processing and storage. Variations in temperature had a non-significant effect on the stability of iron, whereas for vitamin A a loss of 33–37% was noted for pasta stored at accelerated temperature of 40 °C. Among the two packaging materials used, laminates retained more of iron and vitamin A activity than polypropylene. No difference in retention rates was observed for iron and vitamin A when fortified alone or in combination.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49408309","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}

引用次数: 8

The inhibitory effects of polyphenolic compounds on the damage caused by safflower fly (Acanthiophilus helianthi) in Carthamus spp. 多酚类化合物对红花蝇危害的抑制作用。

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-06-03 DOI: 10.15586/QAS.V13I2.865

Karami Soraya, Basaki Tayebeh, A. Khaneghah

{"title":"The inhibitory effects of polyphenolic compounds on the damage caused by safflower fly (Acanthiophilus helianthi) in Carthamus spp.","authors":"Karami Soraya, Basaki Tayebeh, A. Khaneghah","doi":"10.15586/QAS.V13I2.865","DOIUrl":"https://doi.org/10.15586/QAS.V13I2.865","url":null,"abstract":"Seed coat color is probably a determinant factor in the antibiosis mechanism of developing resistance to safflower fly (Acanthiophilus helianthi). The purpose of this study was to determine the relationship between the phytochemical content of safflower (Carthamus spp.) seed coat extract with the seed coat color and the damage caused by safflower fly. To this end, germplasm consisting of the cultivated species (C111, with a white seed coat), the wild species (Glaucus and lanatus with a black seed coat; Azar with a brown seed coat), and a breeding line (A82 with a black seed coat) was formed. After cultivating the genotypes, the seed loss (%) and its relationship with the polyphenolic compounds and Cyanidin-3-glucoside of the seed coat extract were examined. Agricultural and phytochemical trait data were analyzed through a completely random block design. With a significant difference from other samples, a minimum damage percentage was observed in Lanatus, Glaucus, and A82 genotypes with a black coat (P < 0.05). The concentration of phenolic compounds, that is, chlorogenic acid, caffeic acid, and p-coumaric acid, except for ferulic acid, was almost equal in all genotypes. However, there was an inverse and direct relationship between the concentration of four polyphenolic compounds (rutin, apigenin, quercetin, and ferulic acid) and Cyd-3-glu content with resistance safflower fly, respectively. In general, flavonoid compounds, that is, rutin, quercetin, and apigenin, affect the resistance probably through antibiosis mechanism so that there was a negative relationship between the concentration of these compounds and resistance to safflower fly.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":""},"PeriodicalIF":4.0,"publicationDate":"2020-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46898625","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}

引用次数: 2

Identifying objective quality attributes of functional foods 识别功能性食品的客观质量属性

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-05-21 DOI: 10.15586/qas2020.663

N. Astrini, T. Rakhmawati, S. Sumaedi, I. Bakti

引用次数: 8

The experimental application of steam explosion-pre-treated flaxseed meal with hypoglycaemic and lipid-lowering functions in rats on a high-fat-sugar diet 蒸汽爆破预处理亚麻籽粕对高脂糖饮食大鼠降糖降脂作用的实验研究

IF 4 3区农林科学

Quality Assurance and Safety of Crops & Foods Pub Date : 2020-05-20 DOI: 10.15586/qas.v12i2.709

Guangwei Yu, T. Guo, X. Zhou, Q. Huang, X. Shi

{"title":"The experimental application of steam explosion-pre-treated flaxseed meal with hypoglycaemic and lipid-lowering functions in rats on a high-fat-sugar diet","authors":"Guangwei Yu, T. Guo, X. Zhou, Q. Huang, X. Shi","doi":"10.15586/qas.v12i2.709","DOIUrl":"https://doi.org/10.15586/qas.v12i2.709","url":null,"abstract":"With the increase in populations with suboptimal health and chronic diseases, consumer demands for health foods, especially food products with health functions. The flaxseed was a complex mixture mainly consisting of flaxseed oil, flaxseed protein, dietary fibre (including cellulose and flaxseed gum), carbohydrates and secoisolariciresinol diglucoside (SDG). To investigate the effects of expanded flaxseed meal (EFM) intervention on the hypoglycaemic and lipid-lowering functions of rats on a high-fat, high-sugar (HFHS) diet, EFM was fed to six groups (z = 8) of Sprague–Dawley (SD) rats: normal control, HFHS model, positive treatment control, and low-, medium-, and high-dose EFM (5%, 10% and 20% mass fraction EFM, respectively) groups. The results (8 weeks later) were as follows: (1) mediumand high-dose EFM achieved similar inhibitive effects on blood glucose levels compared with positive treatment (5.94±0.32 mmol/L); (2) all EFM doses significantly reduced total cholesterol, triglyceride and low-density lipoprotein cholesterol levels in the blood plasma of SD rats and (3) EFM significantly increased glutathione peroxidase, superoxide dismutase and catalase activities, increased glutathione levels, and reduced the malondialdehyde content in the plasma of SD rats (P < 0.05). Therefore, EFM mitigated the adverse effects produced by HFHS diet on physiological functions, effectively regulated blood glucose and lipid metabolism, enhanced plasma antioxidant capacity and alleviated oxidative stress in SD rats with a certain dose–effect relationship among the EFM dose groups. Hepatic histological morphologies indicated that EFM also improved the size and density of lipid droplets in the liver of the rats and inhibited the onset of fatty liver. These results suggest that EFM is a potentially useful raw material in the development of blood glucose and lipid-lowering food products.","PeriodicalId":20868,"journal":{"name":"Quality Assurance and Safety of Crops & Foods","volume":" ","pages":"40-49"},"PeriodicalIF":4.0,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47849809","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}

引用次数: 1