Applied Food Research最新文献

{"title":"Investigating organophosphorus pesticides in dates from Khesht City (Iran): Impact of washing and assessment of the health risks","authors":"Shamim Mosallaei ,&nbsp;Zeynab Tabatabaei ,&nbsp;Abooalfazl Azhdarpoor","doi":"10.1016/j.afres.2024.100535","DOIUrl":"10.1016/j.afres.2024.100535","url":null,"abstract":"<div><div>Dates are rich in nutrients, making them popular all over the world as healthy fruits. Due to the use of pesticides by gardeners to control pests in date palm farms, date fruits may contain pesticides, which could potentially endanger the health of consumers. In this study, date fruit samples at three different growth stages (green fruit, unripe date, date) were collected from the groves of Khesht city. The residues of 15 organophosphorus pesticides in water-washed and unwashed samples were measured using gas chromatography-mass spectrometry (GC–MS). The results showed that the residue levels of all organophosphorus pesticides measured were below the maximum residue limits recommended by FAO and CODEX. Based on the data, washing date fruits with water can effectively reduce the residual amount of organophosphorus pesticides, thereby helping to reduce the intake of pesticides. Moreover, the results of the risk assessment showed that consumption of unripe and ripe dates from Khesht has no carcinogenic (&lt;10^–6) or non-carcinogenic (HI&lt;1) effects on adults. However, Future studies should analyze the soil and irrigation water of palm groves for organophosphorus pesticide contamination. Increasing gardeners' awareness of pesticide risks to human health is crucial for responsible pesticide use in horticulture.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100535"},"PeriodicalIF":0.0,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancing food security: The role of machine learning in pathogen detection","authors":"Helen Onyeaka ,&nbsp;Adenike Akinsemolu ,&nbsp;Taghi Miri ,&nbsp;Nnabueze Darlington Nnaji ,&nbsp;Clinton Emeka ,&nbsp;Phemelo Tamasiga ,&nbsp;Gu Pang ,&nbsp;Zainab Al-sharify","doi":"10.1016/j.afres.2024.100532","DOIUrl":"10.1016/j.afres.2024.100532","url":null,"abstract":"<div><div>Machine Learning (ML) has emerged as an important advancement in pathogen detection, particularly in the field of food safety. This paper reviews current advances and the application of machine learning in real-time foodborne pathogen detection and risk assessment. ML accelerates pathogen identification processes by leveraging AI-biosensing and deep learning models, significantly reducing detection times and potentially increasing accuracy rates, as indicated in several studies. The study investigates a variety of real-world applications and case studies, including the detection of <em>Escherichia coli, Pseudomonas aeruginosa, Magnaporthe oryzae</em>, demonstrating ML's efficiency in quick pathogen detection, disease prediction, and contamination source identification. These applications show significant benefits in terms of epidemic prevention, customer safety, and operational efficiency. However, challenges persist, particularly with data quality, model interpretability, and regulatory compliance. The review emphasizes the importance of transparent ML models and rigorous validation in meeting regulatory standards. Future possibilities include combining ML with new technologies like the Internet of Things (IoT) and blockchain to provide comprehensive, real-time food safety management. This integration promises to improve real-time monitoring, traceability, and transparency throughout the food supply chain.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100532"},"PeriodicalIF":0.0,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improvement of the valuable compounds of fish waste through solid-state fermentation with probiotics","authors":"Vajiheh Dadkhodazadeh ,&nbsp;Zohreh Hamidi-Esfahani ,&nbsp;Morteza Khan-Ahmadi","doi":"10.1016/j.afres.2024.100534","DOIUrl":"10.1016/j.afres.2024.100534","url":null,"abstract":"<div><div>The nutritional value of fish waste is increased by using solid-state fermentation with probiotic strains. The highest number of viable cells were observed in the fish waste substrate by two strains, namely <em>Lactobacillus plantarium</em> (MT-ZH193) and <em>Pediococcus acidilactici</em> (CNCM I-4622 - MA 18/5 M). The temperature of 38 °C, the moisture of 42 %, and dried non-alcoholic malt beverage waste (MBW) at 5 % were the optimal values for desired variables to achieve maximum number of viable cells during the 48-hour fermentation (12.8 Log cfu/gdw). As the fermentation time increased, fat decreased by 28 %. The production of non-protein nitrogen increased as the true protein reduced during solid-state fermentation due to protease enzyme activity. The inhibition percentage of free radicals increased during the 48-hour fermentation as compared with the non-fermented sample. The first day of fermentation showed the highest level of protease enzyme activity. The results showed that fermented fish waste was a good choice as a feed additive for livestock and poultry due to its high concentration of protein and digestibility. It is also rich in non-protein nitrogen and peptides with antioxidant characteristics.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100534"},"PeriodicalIF":0.0,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425125","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Palmyra palm (Borassus flabellifer Linn.) sap after harvest across different pH ranges for production of palm sugar","authors":"Jintana Wiboonsirikul","doi":"10.1016/j.afres.2024.100531","DOIUrl":"10.1016/j.afres.2024.100531","url":null,"abstract":"<div><div>The quality of palm sap harvested from the inflorescence of Palmyra palm (<em>Borassus flabellifer</em> Linn.) trees can vary significantly from one container to another, affecting the production of palm sugar. Assessing the pH of the sap is a quick and convenient method for farmers to gauge its quality in Palmyra palm fields. In this study, palm sap collected from various containers was categorized into four groups based on different pH ranges. The objectives were to assess the physical, chemical, and microbiological characteristics of each group and to correlate these characteristics using principal component analysis, as well as to produce palm sugar from each group. The findings revealed that the palm sap with a pH below 5.0 (pHA) exhibited higher levels of reducing sugars, titratable acidity, and total phenolic substances, along with increased lactic acid bacteria (LAB) loads, larger particle sizes, lower contents of total and non-reducing sugar, protein, amino acids, and browning color values compared to sap from other pH ranges (pHB: 5.6–6.5, pHC: 6.9–7.5, and pHD: above 8.0). Principal component analysis indicated similarities between the palm sap groups of pHC and pHD, which were highly correlated with protein and total amino acids, total sugar contents, browning index, and color values of <em>a</em>* and <em>b</em>*. Conversely, pHA was distinct, being highly correlated with reducing sugar and total phenolic contents, titratable acidity, LAB loads, <em>L</em>* value, and particle volume. Meanwhile, pHB showed a high correlation with potassium and calcium contents, % transmission, electrical conductivity, and coliform loads. Crystallization of palm sugar derived from pHA sap was challenging, whereas sugar from the other sap groups readily crystallized. It can be concluded that pH evaluation strongly contributed to parameters of palm sap quality for palm sugar production.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100531"},"PeriodicalIF":0.0,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The bioassay tests and mass spectrometry for evaluation of xenoestrogens in tuna fish","authors":"Nader Akbari ,&nbsp;Shahrbano Rostami ,&nbsp;Mahmoud Ghazi-Khansari ,&nbsp;Gholamreza Jahed-Khaniki ,&nbsp;Nabi Shariatifar ,&nbsp;Parisa Sadighara","doi":"10.1016/j.afres.2024.100530","DOIUrl":"10.1016/j.afres.2024.100530","url":null,"abstract":"<div><div>Exposure to xenoestrogens through food is a significant concern. These compounds have estrogen-like activity and lead to cell proliferation. In this study, MCF-7 cells were utilized for bioassay tests and evaluation of cell proliferation of extracts prepared from canned tuna fish. First, a pre-screening using the MTT test was done with the solid and liquid parts of the canned tuna fish. It was observed that the proliferation of cells in the solid part of canned tuna cans actually occurs in tuna meat. Therefore, this portion of canned tuna fish was selected for further studies. The binding affinity with ERα and ERβ receptors was determined through RT-qPCR, and the extract was analyzed via mass spectrometry to identify estrogenic components. The study revealed an increased cell proliferation rate upon treatment with the canned tuna fish extract. 17β-estradiol was considered as positive control. The cell proliferation rate ranged from 27 % to 36.6 % compared to 17β-estradiol. Both ERα and ERβ receptors of MCF-7 cells were stimulated almost equally in the sample extract group. Mass spectrometry analysis identified bisphenol A(BPA) and other estrogenic compounds such as phytoestrogens, phthalates, polychlorinated biphenyls, natural and synthetic estrogen hormones. Our findings emphasize the necessity of using a combination of bioassay tests and analytical methods to carefully manage and evaluate the combined estrogenic effects of components in food samples.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100530"},"PeriodicalIF":0.0,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Natural plant-derived terpenes: antioxidant activity and antibacterial properties against foodborne pathogens, food spoilage and lactic acid bacteria","authors":"Angela Di Matteo,&nbsp;Margherita Lavorgna,&nbsp;Chiara Russo,&nbsp;Elena Orlo,&nbsp;Marina Isidori","doi":"10.1016/j.afres.2024.100528","DOIUrl":"10.1016/j.afres.2024.100528","url":null,"abstract":"<div><div>The objective of this study was to conduct an <em>in vitro</em> examination of the antioxidant and the antibacterial activities of thymol, carvacrol, linalool, and cinnamaldehyde to evaluate their potential applications in strategies aimed at maintaining food nutritional quality and enhancing food shelf life. The investigation included five common potentially foodborne pathogens (<em>Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Listeria monocytogenes</em>, and <em>Salmonella typhimurium</em>), two less-studied food spoilage bacteria (<em>Shewanella putrefaciens</em> and <em>Brochothrix thermosphacta</em>), and four pro-technological bacteria (<em>Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei</em>, and <em>Lactobacillus fermentum</em>), associated with food contamination, spoilage, and technology, respectively. Carvacrol and thymol showed the highest antiradical activity, scavenging 50 % of DPPH and ABTS radicals at concentrations in the order of units and hundredths of mmoles/L, respectively. Carvacrol, thymol and cinnamaldehyde showed the highest antibacterial efficacy. Spoilage bacteria (IC_50s=0.35–0.75 mM) were more sensitive than pathogens (IC_50s=0.85–2.35 mM), in particular the highest sensitivity was observed in <em>S. putrefaciens</em>, with IC₅₀ in the order of tenths of mmoles/L. Carvacrol, thymol and cinnamaldehyde resulted in a similar IC_50s in pathogens, except for cinnamaldehyde against <em>P. aeruginosa.</em> In contrast, 90 % inhibition of growth was achieved with the following order of efficacy: cinnamaldehyde&gt;thymol&gt;carvacrol. Lactobacilli exhibited greater resistance compared to that of spoilage bacteria and pathogens. All bacterial strains showed minimal sensitivity (very low % of growth inhibition) to linalool. Due to their antioxidant and antibacterial properties, thymol and carvacrol could be considered as promising phytochemicals for preserving food and extending its shelf life.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100528"},"PeriodicalIF":0.0,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of pomelo peel pectin on chicken egg quality preservation","authors":"Nattha Jariyapamornkoon,&nbsp;Wimonwan Rotthung,&nbsp;Suchaya Pinyopornkasem,&nbsp;Wichai Sutthitham","doi":"10.1016/j.afres.2024.100529","DOIUrl":"10.1016/j.afres.2024.100529","url":null,"abstract":"<div><div>Pomelo peel pectin coating preserves egg quality by sealing eggshell pores, making it a useful alternative when refrigeration is unavailable. This research aimed to assess the effectiveness of pomelo peel pectin coating in maintaining the quality and nutritional content of chicken eggs during 35 days of storage at room temperature. The eggs were analyzed across four treatments: uncoated eggs stored at room temperature (URT, control), uncoated eggs stored at 4 °C (U4 °C), pomelo peel pectin coated eggs stored at room temperature (PRT), and pomelo peel pectin coated eggs stored at 4 °C (P4 °C). Weight loss percentage, Haugh unit (HU), yolk index (YI), and albumen pH were measured weekly. Nutritional composition (protein, fat, ash, moisture, carbohydrate, and energy) was determined every two weeks. Results showed that PRT had lower weight loss and higher HU and YI compared to URT. No significant differences were observed between U4 °C and P4 °C. Both refrigerated treatments retained a Grade A HU on day 35, whereas PRT maintained a Grade A HU until day 28. Pomelo peel pectin coating had no significant impact on albumen pH and nutritional values. Overall, the coating effectively preserved egg quality by reducing weight loss and maintaining HU and YI at room temperatures (25–30 °C). However, it did not show the same effects at 4 °C. Without refrigeration, the coating offers an alternative method for extending shelf life, maintaining Grade A HU for up to 28 days at room temperature.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100529"},"PeriodicalIF":0.0,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358222","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioaccessibility and potential bioactivity of fresh and mature fava bean flavonoids","authors":"D. Sosa De León ,&nbsp;L.F. Méndez-López ,&nbsp;B.E. González-Martínez ,&nbsp;M. López-Cabanillas Lomelí ,&nbsp;A.A. López-Hernández ,&nbsp;D.A. Luna-Vital ,&nbsp;D. Néder-Suárez ,&nbsp;J.A. Vázquez-Rodríguez","doi":"10.1016/j.afres.2024.100523","DOIUrl":"10.1016/j.afres.2024.100523","url":null,"abstract":"<div><div>The bioaccessibility of total flavonoids, catechin, epigallocatechin, epigallocatechin gallate, epicatechin, rutin, quercetin, isoquercetin, and kaempferol, and changes in antioxidant activities in fresh and mature fava bean seeds during simulating gastrointestinal conditions has been investigated. The portion of bioaccessible flavonoids potentially available for further uptake varies between pods. Flavonoids of mature and fresh seeds after the gastric phase, intestinal phase, and dialysable fraction, simulating bioaccessible flavonoids, were 6.62% and 1.78%, respectively, compared with no-digested pods. Total antioxidant capacities in the bioaccessible fractions were significantly lower than the control. Furthermore, potential bioactivity as a PPAR-gamma antagonist was evaluated, where epigallocatechin gallate presents at -9.50 Kcal/mol <em>vs</em>. -6.53 Kcal/mol, present in troglitazone. These results highlighted that gastrointestinal digestion may substantially affect the absorption of flavonoids in mature and green fava beans and present a potential bioactivity against obesity.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100523"},"PeriodicalIF":0.0,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical characterization of Dillenia indica fruits and exploration of extraction methods to obtain reducing compounds and pectin","authors":"Isabela A. Silva,&nbsp;Luana E. Carmo,&nbsp;Marília G. Pereira,&nbsp;Patricia Sinnecker,&nbsp;Aline A. Cavalari,&nbsp;Priscilla C. Veggi,&nbsp;Fabiana Perrechil","doi":"10.1016/j.afres.2024.100527","DOIUrl":"10.1016/j.afres.2024.100527","url":null,"abstract":"<div><div><em>Dillenia indica</em> Linn. is an unconventional edible plant with numerous health benefits, including anti-diabetic, anti-inflammatory, and anticancer properties. <em>Dillenia indica</em> fruit, known as elephant apple, is rich in nutrients and bioactive compounds and is an excellent source of pectin, a polysaccharide extensively used in the food industry. Despite the potential of this plant, it has been little studied and is still under-explored for commercial purposes. This study aimed to explore methods for extracting total reducing compounds and pectin from <em>Dillenia indica</em> fruit. First, the extraction of reducing compounds was optimized by ultrasound-assisted method within an experimental design considering three variables: solvent-to-feed (S/F) ratio (10:1 – 30:1), ethanol-to-water ratio (0:100 – 100:0) and ultrasound amplitude (24 – 40 %). In the following step, kinetic curves at the optimized conditions were obtained for up to 16 min. The ultrasound-assisted method was then compared to mechanical stirring (100 rpm). In the last step, pectin was extracted, maintaining the same S/F ratio (30:1) and ethanol-to-water ratio (20:80), but using magnetic stirring, pH 2.0, and 80 ºC. Pure water at pH 2.0 was used as a solvent for comparison. In the ultrasound-assisted extraction, the optimal yield was achieved with an S/F ratio of 30:1, an ethanol-to-water ratio of 20:80, and an ultrasound amplitude of 24 %. In the kinetic curves, a higher reducing capacity was obtained at 8 min through mechanical stirring. The pectin extraction was more effective with pure water (12.1 %). However, the ethanol-water mixture promoted a similar amount of pectin (10.3 %) but with a considerably higher total reducing capacity (25.82 mg GAE/g for ethanol-water and 14.5 mg GAE/g for pure water). These results demonstrated that reducing compounds and pectin can be effectively extracted from <em>Dillenia indica</em> fruit, highlighting the potential of this fruit to produce valuable ingredients.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100527"},"PeriodicalIF":0.0,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142326849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Active packaging coating based on Ocimum basilicum seed mucilage and Hypericum perforatum extract: Preparation, characterization, application and modeling the preservation of ostrich meat","authors":"Mahsa Zamani Faradonbeh ,&nbsp;Hassan Barzegar ,&nbsp;Mohammad Hojjati ,&nbsp;Behrooz Alizadeh Behbahani ,&nbsp;Morteza Taki","doi":"10.1016/j.afres.2024.100524","DOIUrl":"10.1016/j.afres.2024.100524","url":null,"abstract":"<div><div>Fresh meat is prone to spoilage, resulting in health risks and financial losses. Research has explored various edible coatings infused with antioxidants and antibacterial agents to preserve meat freshness. The purpose of this research was therefore to create an innovative edible coating for ostrich meat slices using <em>Ocimum basilicum</em> seed mucilage (OBSM) infused with <em>Hypericum perforatum</em> extract (HPE). The phenolic profile, antioxidant, and antimicrobial properties of HPE were investigated. The HPE contained significant levels of phenolic (34.48 mg gallic acid/g) and flavonoids (15.44 mg quercetin/g) compounds, which included hyperforin, protopseudohypericin, and hypericin as the primary extract compounds. The HPE also demonstrated potent antimicrobial and antioxidant activities. The HPE (0, 0.5, 1.5, and 2.5 %) was combined with OBSM to coat the ostrich meat slices and stabilize their physicochemical, microbial, and sensory properties during storage (4 °C, 9 days). The samples coated with OBSM+2.5 %HPE showed lower counts of total viable count (6.20 vs. 7.46 log colony forming unit (CFU)/g), psychrotrophic (4.09 vs. 5.37 log CFU/g), coliform (3.08 vs. 3.62 log CFU/g), and fungi (2.33 vs. 3.36 log CFU/g). Additionally, the coated samples exhibited a lower total color difference and higher moisture content, hardness, and overall acceptance during storage. The comparative analysis revealed that Gaussian Process Regression (GPR) outperformed the Multilayer Perceptron (MLP) in terms of precision, demonstrating a superior ability to estimate the experimental data with minimal deviation. The findings of this study indicate that the OBSM+HPE-based edible coating was highly effective in improving the shelf-life of ostrich meat.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"4 2","pages":"Article 100524"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142425118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}