JSFA reports最新文献

{"title":"Phenolic composition and multi-target bioactivities of Globularia alypum extracts across seasons","authors":"Mohammed Messaoudi,&nbsp;Khalil Guelift,&nbsp;Mokhtar Benmohamed,&nbsp;Khaled Kherraz,&nbsp;Latifa Khattabi,&nbsp;Afaf Khadra Bendrihem,&nbsp;Khaled Aggoun,&nbsp;Barbara Sawicka,&nbsp;Lilya Harchaoui,&nbsp;Mohamed Amine Ferhat,&nbsp;Salah Neghmouche Nacer,&nbsp;Stefania Garzoli","doi":"10.1002/jsf2.70060","DOIUrl":"https://doi.org/10.1002/jsf2.70060","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigates the influence of seasonal variation on the phytochemical profile and biofunctional activities of ethanolic leaf extracts from <i>Globularia alypum</i>. Leaves collected across four seasons were extracted with a hydroethanolic solvent (80:20, v/v) and analyzed by LC-ESI-MS/MS. Total phenolic and flavonoid contents were determined using Folin–Ciocalteu and aluminum chloride assays, while antioxidant capacity was evaluated using five complementary methods (DPPH, ABTS, ADS, FRAP, and SNPAC). Anti-inflammatory, analgesic, enzyme-inhibitory, antimicrobial, photoprotective, and acute oral toxicity (OECD 423) activities were also assessed. Trans-cinnamic acid and trans-ferulic acid were identified as major constituents across all seasons.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Spring and winter extracts showed the highest phenolic and flavonoid levels and exhibited stronger antioxidant activity, particularly in ABTS, ADS, and SNPAC assays, together with significant anti-inflammatory and antinociceptive effects. The spring extract produced 76.81% inhibition of nociceptive behavior at 500 mg/kg and 74.90% inhibition of carrageenan-induced edema, comparable to reference drugs. All extracts displayed high in vitro photoprotective potential (SPF 31.25–34.90), while antimicrobial activity was negligible. Notably, the summer extract showed strong urease-inhibitory activity (IC₅₀ = 15.25 μg/mL), comparable to thiourea (IC₅₀ = 11.57 μg/mL), despite having the lowest phenolic content. No acute toxicity was observed up to 2000 mg/kg.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings demonstrate that harvest season significantly influences the phytochemical composition and biological properties of <i>G. alypum</i>, highlighting its potential as a source of bioactive compounds for further pharmacological investigation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"314-330"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662771","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":"Effect of thermosonication on the UHPLC-QTOF-IMS-based metabolomic profile of orange juice","authors":"Deepti Kothari,&nbsp;Arun Kumar,&nbsp;Saloni Joshi,&nbsp;Desta Dugassa Fufa,&nbsp;Sajad Ali","doi":"10.1002/jsf2.70058","DOIUrl":"https://doi.org/10.1002/jsf2.70058","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigated the impact of thermosonication on the metabolomic profile of orange juice to understand processing-induced alterations in bioactive compounds and quality attributes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Moderate thermosonication at 45°C preserved structural siloxanes and certain amino acids, whereas higher temperatures between 60 and 75°C markedly enhanced the liberation of phenolic acids, flavonoids, organic acids, and ascorbic acid. Caffeic acid, nobiletin, malic acid, and sucrose derivatives showed significant amplification at 75°C, highlighting the potential of thermosonication to improve the nutraceutical quality of orange juice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Overall, the findings suggest that thermosonication, particularly at elevated temperatures, can be a promising green processing technique for functional beverage development by enhancing polyphenolic and antioxidant profiles, while requiring careful optimization to minimize the loss of heat-sensitive metabolites.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"309-313"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662073","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":"Phenolic composition and multi-target bioactivities of Globularia alypum extracts across seasons","authors":"Mohammed Messaoudi,&nbsp;Khalil Guelift,&nbsp;Mokhtar Benmohamed,&nbsp;Khaled Kherraz,&nbsp;Latifa Khattabi,&nbsp;Afaf Khadra Bendrihem,&nbsp;Khaled Aggoun,&nbsp;Barbara Sawicka,&nbsp;Lilya Harchaoui,&nbsp;Mohamed Amine Ferhat,&nbsp;Salah Neghmouche Nacer,&nbsp;Stefania Garzoli","doi":"10.1002/jsf2.70060","DOIUrl":"https://doi.org/10.1002/jsf2.70060","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigates the influence of seasonal variation on the phytochemical profile and biofunctional activities of ethanolic leaf extracts from <i>Globularia alypum</i>. Leaves collected across four seasons were extracted with a hydroethanolic solvent (80:20, v/v) and analyzed by LC-ESI-MS/MS. Total phenolic and flavonoid contents were determined using Folin–Ciocalteu and aluminum chloride assays, while antioxidant capacity was evaluated using five complementary methods (DPPH, ABTS, ADS, FRAP, and SNPAC). Anti-inflammatory, analgesic, enzyme-inhibitory, antimicrobial, photoprotective, and acute oral toxicity (OECD 423) activities were also assessed. Trans-cinnamic acid and trans-ferulic acid were identified as major constituents across all seasons.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Spring and winter extracts showed the highest phenolic and flavonoid levels and exhibited stronger antioxidant activity, particularly in ABTS, ADS, and SNPAC assays, together with significant anti-inflammatory and antinociceptive effects. The spring extract produced 76.81% inhibition of nociceptive behavior at 500 mg/kg and 74.90% inhibition of carrageenan-induced edema, comparable to reference drugs. All extracts displayed high in vitro photoprotective potential (SPF 31.25–34.90), while antimicrobial activity was negligible. Notably, the summer extract showed strong urease-inhibitory activity (IC₅₀ = 15.25 μg/mL), comparable to thiourea (IC₅₀ = 11.57 μg/mL), despite having the lowest phenolic content. No acute toxicity was observed up to 2000 mg/kg.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings demonstrate that harvest season significantly influences the phytochemical composition and biological properties of <i>G. alypum</i>, highlighting its potential as a source of bioactive compounds for further pharmacological investigation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"314-330"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70060","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662770","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":"Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration","authors":"Maraj Miah,&nbsp;Mohammad Abdulla Al Noman,&nbsp;Md Abdul Alim,&nbsp;Md. Nazmul Hasan Mehedi,&nbsp;Nehal Uddin,&nbsp;Mahmuda Tasnim,&nbsp;Md. Nahidul Islam","doi":"10.1002/jsf2.70055","DOIUrl":"https://doi.org/10.1002/jsf2.70055","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Fresh-cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its effectiveness in maintaining the quality and safety of fresh-cut pineapple under refrigerated storage conditions in Bangladesh.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>This study evaluated the effects of gamma irradiation (0, 1, 2, and 3 kGy) and refrigerated storage at 5°C for 12 days on the physicochemical, sensory, and microbiological quality of fresh-cut Honey Queen pineapple slices. Physicochemical parameters (pH, titratable acidity, total soluble solids (TSS), vitamin C, total phenolic content [TPC], and color), microbial counts, and sensory attributes were analyzed at regular intervals. Gamma irradiation and storage duration significantly affected pH and titratable acidity (<i>p</i> &lt; 0.05), while TSS and vitamin C were primarily influenced by storage time. Irradiation at 3 kGy resulted in the highest retention of TPC and acceptable color and sensory properties. A substantial reduction in microbial load was observed at 3 kGy, with total viable counts decreasing to 2.93 log₁₀ cfu/g compared to 7.54 log₁₀ cfu/g in nonirradiated samples. Sensory evaluation indicated no adverse effects of irradiation, and samples treated at 3 kGy received the highest overall acceptability score.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The findings demonstrate that gamma irradiation at 3 kGy effectively enhances microbial safety while maintaining acceptable physicochemical and sensory quality of fresh-cut pineapple. However, it does not significantly extend shelf life beyond 15 days.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"292-300"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662873","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":"Maintaining egg freshness in the absence of refrigeration: The potential of zero-energy cooling pots","authors":"Thomas Ansong Agyei,&nbsp;Kruenti Francis,&nbsp;Maxwell Ansong Okai,&nbsp;Edmund Sottie,&nbsp;Gameli Kafui Apedo","doi":"10.1002/jsf2.70057","DOIUrl":"https://doi.org/10.1002/jsf2.70057","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Egg storage in regions with unreliable electricity is challenging, leading to rapid quality deterioration and postharvest losses. This study evaluated the efficacy of a Zero-Energy Cooling (ZEC) pot, an evaporative cooling technology, for preserving table egg quality in comparison to conventional refrigeration and ambient storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 175 fresh eggs were stored under three conditions (ambient, refrigeration, ZEC pot) and assessed over 21 days for external (weight loss, dimensions) and internal (Haugh unit, yolk index, pH) quality parameters. Storage method significantly (<i>p</i> &lt; 0.01) influenced quality degradation. Ambient storage led to rapid deterioration, with eggs falling below the 60 Haugh unit (HU) acceptability threshold after only 8 days. In contrast, both refrigeration and the ZEC pot effectively preserved quality, maintaining HU above 60 for the entire 20-day storage period. Remarkably, the ZEC pot minimized cumulative weight loss (0.34%) even more effectively than refrigeration (0.85%) and ambient storage (2.12%). This superior performance is attributable to its cool (19°C) and highly humid (85% RH) internal microenvironment, which drastically reduces the driving force for evaporation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The ZEC pot is a highly viable, energy-free alternative to refrigeration, capable of maintaining Grade A egg quality for up to 20 days. This technology holds significant potential for reducing postharvest losses and enhancing food security in regions with limited access to electricity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"301-308"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662209","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":"Maintaining egg freshness in the absence of refrigeration: The potential of zero-energy cooling pots","authors":"Thomas Ansong Agyei,&nbsp;Kruenti Francis,&nbsp;Maxwell Ansong Okai,&nbsp;Edmund Sottie,&nbsp;Gameli Kafui Apedo","doi":"10.1002/jsf2.70057","DOIUrl":"https://doi.org/10.1002/jsf2.70057","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Egg storage in regions with unreliable electricity is challenging, leading to rapid quality deterioration and postharvest losses. This study evaluated the efficacy of a Zero-Energy Cooling (ZEC) pot, an evaporative cooling technology, for preserving table egg quality in comparison to conventional refrigeration and ambient storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A total of 175 fresh eggs were stored under three conditions (ambient, refrigeration, ZEC pot) and assessed over 21 days for external (weight loss, dimensions) and internal (Haugh unit, yolk index, pH) quality parameters. Storage method significantly (<i>p</i> &lt; 0.01) influenced quality degradation. Ambient storage led to rapid deterioration, with eggs falling below the 60 Haugh unit (HU) acceptability threshold after only 8 days. In contrast, both refrigeration and the ZEC pot effectively preserved quality, maintaining HU above 60 for the entire 20-day storage period. Remarkably, the ZEC pot minimized cumulative weight loss (0.34%) even more effectively than refrigeration (0.85%) and ambient storage (2.12%). This superior performance is attributable to its cool (19°C) and highly humid (85% RH) internal microenvironment, which drastically reduces the driving force for evaporation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The ZEC pot is a highly viable, energy-free alternative to refrigeration, capable of maintaining Grade A egg quality for up to 20 days. This technology holds significant potential for reducing postharvest losses and enhancing food security in regions with limited access to electricity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"301-308"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662210","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":"Effect of thermosonication on the UHPLC-QTOF-IMS-based metabolomic profile of orange juice","authors":"Deepti Kothari,&nbsp;Arun Kumar,&nbsp;Saloni Joshi,&nbsp;Desta Dugassa Fufa,&nbsp;Sajad Ali","doi":"10.1002/jsf2.70058","DOIUrl":"https://doi.org/10.1002/jsf2.70058","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigated the impact of thermosonication on the metabolomic profile of orange juice to understand processing-induced alterations in bioactive compounds and quality attributes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Moderate thermosonication at 45°C preserved structural siloxanes and certain amino acids, whereas higher temperatures between 60 and 75°C markedly enhanced the liberation of phenolic acids, flavonoids, organic acids, and ascorbic acid. Caffeic acid, nobiletin, malic acid, and sucrose derivatives showed significant amplification at 75°C, highlighting the potential of thermosonication to improve the nutraceutical quality of orange juice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Overall, the findings suggest that thermosonication, particularly at elevated temperatures, can be a promising green processing technique for functional beverage development by enhancing polyphenolic and antioxidant profiles, while requiring careful optimization to minimize the loss of heat-sensitive metabolites.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"309-313"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70058","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662072","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":"Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration","authors":"Maraj Miah,&nbsp;Mohammad Abdulla Al Noman,&nbsp;Md Abdul Alim,&nbsp;Md. Nazmul Hasan Mehedi,&nbsp;Nehal Uddin,&nbsp;Mahmuda Tasnim,&nbsp;Md. Nahidul Islam","doi":"10.1002/jsf2.70055","DOIUrl":"https://doi.org/10.1002/jsf2.70055","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Fresh-cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its effectiveness in maintaining the quality and safety of fresh-cut pineapple under refrigerated storage conditions in Bangladesh.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>This study evaluated the effects of gamma irradiation (0, 1, 2, and 3 kGy) and refrigerated storage at 5°C for 12 days on the physicochemical, sensory, and microbiological quality of fresh-cut Honey Queen pineapple slices. Physicochemical parameters (pH, titratable acidity, total soluble solids (TSS), vitamin C, total phenolic content [TPC], and color), microbial counts, and sensory attributes were analyzed at regular intervals. Gamma irradiation and storage duration significantly affected pH and titratable acidity (<i>p</i> &lt; 0.05), while TSS and vitamin C were primarily influenced by storage time. Irradiation at 3 kGy resulted in the highest retention of TPC and acceptable color and sensory properties. A substantial reduction in microbial load was observed at 3 kGy, with total viable counts decreasing to 2.93 log₁₀ cfu/g compared to 7.54 log₁₀ cfu/g in nonirradiated samples. Sensory evaluation indicated no adverse effects of irradiation, and samples treated at 3 kGy received the highest overall acceptability score.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The findings demonstrate that gamma irradiation at 3 kGy effectively enhances microbial safety while maintaining acceptable physicochemical and sensory quality of fresh-cut pineapple. However, it does not significantly extend shelf life beyond 15 days.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 8","pages":"292-300"},"PeriodicalIF":1.9,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148662872","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":"Rumen methanogenic archaea and their correlation with enteric methane emission in ruminant animals: A systematic review and meta-analysis","authors":"Arlan Araujo Rodrigues,&nbsp;Igor Machado Ferreira,&nbsp;Fiorella Viquez Umana,&nbsp;Juliana Silva de Oliveira,&nbsp;Hilario C. Mantovani","doi":"10.1002/jsf2.70051","DOIUrl":"https://doi.org/10.1002/jsf2.70051","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Livestock, especially ruminants, are a major source of global methane emissions, primarily produced by methanogenic archaea during enteric fermentation. We performed a systematic review and meta-analysis to account for factors that could influence the relationship between ruminal methanogenic populations and methane emissions, such as animal species, diet composition, and method of study (i.e., <i>in vitro</i> vs. <i>in vivo</i>, primer sets).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The meta-analysis showed a moderate correlation between methane production and archaeal populations in cattle (<i>r</i> = 0.47; <i>p</i> &lt; 0.001), but a strong correlation was observed for studies conducted <i>in vitro</i> (<i>r</i> = 0.64; <i>p</i> &lt; 0.001). Similar correlations were found for high (<i>r</i> = 0.46; <i>p</i> = 0.0012) and low forage diets (<i>r</i> = 0.58; <i>p</i> = 0.0012) and for archaea quantification using the <i>mcrA</i> gene (<i>r</i> = 0.71; <i>p</i> &lt; 0.001). Methane production was strongly correlated (<i>r</i> = 0.88; <i>p</i> &lt; 0.001) with the abundance of ruminal archaea in buffaloes. Rumen protozoa were weakly correlated with methane emissions (<i>r</i> = 0.29; <i>p</i> = 0.02), but were strongly correlated with archaeal abundance based on the <i>mcrA</i> gene (<i>r</i> = 0.65; <i>p</i> &lt; 0.001). In contrast, the abundance of some species of fibrolytic bacteria (i.e., <i>Ruminococcuss</i> spp.) was negatively correlated with methane production and the archaeal population. No association was detected between volatile fatty acids and methane or archaea, except for a weak correlation with the acetate-to-propionate ratio (<i>r</i> = −0.29; <i>p</i> = 0.026). Dry matter digestibility correlated with archaea (<i>r</i> = 0.48; <i>p</i> = 0.002), but not with methane.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>These findings reveal significant differences between archaeal populations and methane production across ruminant species and diets and highlight the influence of methods of study and quantification approaches in estimating associations between methanogenic populations and enteric methane emissions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 7","pages":"265-279"},"PeriodicalIF":1.9,"publicationDate":"2026-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70051","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148381157","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":"Food quality profile of fermented cassava dough: A tool for the value chain upgrading","authors":"Lionnel Arnaud Chabi China,&nbsp;Laurent Adinsi,&nbsp;Sègla Wilfrid Padonou,&nbsp;Marcel Houngbedji,&nbsp;Ariane Awolo,&nbsp;Maora Gayet,&nbsp;Francis Hotegni,&nbsp;Flora Josiane Chadare,&nbsp;Noël Akissoé","doi":"10.1002/jsf2.70052","DOIUrl":"https://doi.org/10.1002/jsf2.70052","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Agbelima</i> is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading <i>agbelima</i> value chain, there is a need to determine the instrumental parameters that predict the quality of consumer-preferred attributes of the final product. This study assessed the indicative trends of key quality attributes of <i>agbelima</i> in order to integrate them in the product profile and used as selection criteria for screening candidate <i>agbelima</i> for high consumer acceptance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p><i>Agbelima</i> was studied through consumers' perception and biophysical parameters including uniaxial texture and pasting properties. Overall liking was associated with sour taste and stretchability (<i>R</i>² = 0.97, lack-of-fit = 13.8, <i>p</i> &lt; 0.05). A high sour taste and stretchability are preferred (liking score above 4.62 and 5, respectively, on a 1–7 scale). Stretchability was well explained by setback viscosity while sour taste was characterized by peak viscosity and hardness. Desirable biophysical targets were between 6.6 and 8.1 P for setback viscosity, peak viscosity ranged from 40.4 to 44.5 P, and hardness from 29.1 to 33.6 N.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p><i>Agbelima</i> indicative trends assessed through instrumental measurements are promising tools paving the way for upgrading its value chain.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"6 7","pages":"280-287"},"PeriodicalIF":1.9,"publicationDate":"2026-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148381116","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}