Journal of Food Quality and Hazards Control

Benefits and Drawbacks of Novel Extraction Methods for Bioactive Peptides Derived from Marine Algal Proteins: Pulsed Electric Field, Subcritical Water, and High Hydrostatic Pressure

2026-04-27T10:37:55+00:00

The Article Abstract is not available.

Effect of Microwave Roasting on Chemical Composition, Oxidative Stability, and Sensory Properties of Golden and Brown Flaxseed Oils: A Comparative Study

2026-04-27T10:37:54+00:00

Background: Flaxseed (Linum usitatissimum L.) Oil (FSO) is valued for its high content of Polyunsaturated Fatty Acids (PUFAs) and natural antioxidants but is susceptible to oxidative degradation during processing. The objective of this study was to evaluate the effects of microwave heat treatment on the compositional characteristics, oxidation stability, and sensory quality of Golden and Brown FSOs.

Methods: Two flaxseed varieties were roasted at 2450 MHz for 3, 6, 9, and 12 min. The proximate composition (moisture, ash, fiber, protein, and oil), fatty acid profile, Tocopherol (TC) and Total Phenolic Contents (TPC), and oxidative stability parameters (Peroxide Value [PV], Acid Value [AV], Anisidine Value [AnV], Iodine Value [IV], and Malondialdehyde [MDA]) were determined using standard AOAC and ISO methods. Sensory attributes (color, transparency, odor, flavor, and overall acceptability) were evaluated by a trained panel using a 5-point hedonic scale.

Results: Microwave roasting affected FSO composition and quality in a time-dependent manner. Fiber, ash, and protein did not change significantly, whereas moisture decreased from 6.24% to 3.51% (Golden) and 6.02% to 3.03% (Brown), and FSO content increased from 32.54% to 35.38% and 33.43% to 36.60%, respectively. Saturated Fatty Acids (SFA) were increased and Polyunsaturated Fatty Acids (PUFA) decreased with prolonged roasting, suggesting partial oxidation of Unsaturated Fatty Acids (USFA). Tocopherol (TC) and Total Phenolic Contents (TPC) were decreased, while oxidative parameters ((Peroxide Value [PV], Acid Value [AV], Anisidine Value [AnV], and Malondialdehyde [MDA])) increased and Iodine Value (IV) decreased over time. Sensory evaluation was highest at 3 min, suggesting short-term roasting optimally balances oil yield, nutritional quality, and sensory attributes.

Conclusion: Optimized control of microwave roasting can optimize FSO production, balancing nutritional quality, sensory properties, and industrial applicability.

Quality Changes in Fresh and Recycled Frying Oil in Nigeria

2026-04-27T10:37:53+00:00

Background: Fried food business is common among street vendors in Nigeria, many of whom reuse frying oils repeatedly due to economic constraints and limited regulatory oversight. Repeated use of frying oil results in physical and chemical degradation, which introduces toxic compounds into the food. This work aimed to determine the physicochemical changes occurring in vegetable oils used by roadside food vendors in Morogbo, a rural area of Lagos state, Nigeria.

Methods: The safety and quality of these oils were assessed by analyzing samples collected from three street vendors on the first and fifth days of the week. Physical and chemical parameters- color intensity, viscosity, refractive index, acid value, Free Fatty Acid (FFA) content, iodine value, and peroxide value (PV)- were measured. Additionally, acrylamide and polycyclic aromatic hydrocarbons (PAHs) concentrations were quantified using High Performance Liquid Chromatography (HPLC). Fresh oils from the vendors served as controls. Results were expressed as the mean ± Standard Error of Mean (SEM) and analyzed using one-way analysis of variance (ANOVA) followed by Tukey’s Honestly Significant Difference (HSD) post-hoc test. Values of p<0.05 were considered statistically significant. Statistical analyses were performed using GraphPad Prism version 10.4.1

Results: There was significant difference (p< 0.05) in the refractive index, viscosity, Peroxide Value (PV), and Free Fatty Acid (FFA) content between the control and the recycled oil. However, there was no significant difference in iodine value and color intensity between the fresh and recycled oil. All the oil samples, including the control, had high acrylamide while the recycled oil had elevated concentrations of some Polycyclic Aromatic Hydrocarbons (PAHs) like benzo[a]pyrene.

Conclusion: This study highlights the significant deterioration in the safety and quality of frying oils used by street vendors in the Morogbo rural area of Lagos State.

Ensiling with Lactic Acid Bacteria: A Review and Bibliometric Analysis

2026-04-27T10:37:52+00:00

Ensiling is a natural preservation process in which plant matter or agricultural residues are stored under anaerobic conditions, allowing lactic acid bacteria to ferment soluble carbohydrates and generate an acidic environment that ensures preservation. Inoculated silage with Lactic acid bacteria (LAB) inoculants is a promising fermentation method to enhance fermentation efficiency, preserve fodder quality, and produce lactic acid that lowers pH and inhibits undesirable microorganisms; although effectiveness depends on forage type, dry matter content, sugar concentration, strain properties, application rate, and management practices. This review addresses two main aspects: (i) an overview of the ensiling process, including chemical and microbiological changes, commonly used LAB strains, criteria for strains selection, and applications over the last 10 years, and (ii) a bibliometric analysis of research on LAB-inoculated silage published in the last 5 years. The analysis, performed using Web of Science (WoS) and Scopus databases with Bibliometrix and VOSviewer software, identified key publications, authors, and trends. Collaboration networks and key terms, such as fermentation and probiotics, highlight the role of LAB in improving forage preservation and animal health.

Turkey (Meleagris gallopavo f. domestica) Meat as a Potential Reservoir for Dissemination of Antimicrobial Resistant and Shigatoxigenic Escherichia coli Strains

2026-04-27T10:37:51+00:00

Background: Enteropathogenic and Shiga toxin-producing Escherichia coli (E. coli) are the two main pathotypes capable of causing serious human infections, especially when resistant to antibiotics.

Methods: In this work, 95 turkey carcasses were swabbed in slaughterhouse over four months (June–September 2023). Antibiotic resistance was evaluated by a disk diffusion method named Kirby–Bauer against nine antimicrobial agents. Three virulence genes including stx₁, stx₂, eae, three resistance genes including bla_TEM, bla_SHV, bla_CTX-M, and four phylogenetic markers (arpA, chuA, yjaA, TspE4.C2) were screened by polymerase chain reaction (PCR) method. Data were analyzed using Microsoft Excel and SPSS (version 24), with the chi-square test at a significance level of p≤0.05.

Results: Out of 95 carcasses, 72 (75.78%) were E. coli-positive. Among the E. coli isolates, 63.89% were resistant to chloramphenicol, 59.72% to nalidixic acid, and 56.94% to florfenicol. One isolate, classified as extended-spectrum beta-lactamase positive, belonged to phylogroup D and showed simultaneous resistance to four antibiotics without harboring the resistance genes studied. Overall, 52.7% of the E. coli isolates were recognized as MDR (multidrug-resistant). Profiles of resistance genes included bla_TEM (23.61%), bla_TEM/bla_SHV (2.77%), and bla_CTX-M (1.38%). Virulence genes were detected in six isolates: stx₁ (4.17%), stx₂ (1.39%), and eae (2.77%). Phylogenetic analysis revealed five groups: A (19.44%), B1 (36.11%), C (5.55%), D (13.8%), and E (15.27%), while 9.72% remained unclassified.

Conclusion: The occurrence of E. coli isolates harboring virulence and antibiotic-resistance genes in turkey carcasses underscores serious public health risks. The significant frequency of MDR E. coli isolates indicates the need for improved monitoring and control measures to reduce contamination throughout the food chain.

A Systematic Review of Lean Six Sigma and HACCP Integration in the Food Industry: Toward Manufacturing Excellence and Compliance

2026-04-27T10:37:49+00:00

Background: This study analysed the integration of Lean Six Sigma (LSS) and Hazard Analysis and Critical Control Points (HACCP) in food manufacturing, with particular attention to Small and Medium-Sized Enterprises (SMEs).

Methods: A systematic literature review was conducted following PRISMA 2020 guidelines and the PICOS framework. Articles were retrieved exclusively from the Scopus database. The search was conducted in July 2025 and covered publications from 2015 to 2025. A total of 770 records were identified, and after duplicate removal and eligibility screening, 65 peer-reviewed studies were included for qualitative synthesis. Screening and data extraction were performed manually using Excel.

Results: The review showed that most of the analysed studies reported positive impacts of LSS–HACCP implementation across sectors such as packaging, dairy, meat, seafood, and confectionery. Lean tools, including visual management, Value Stream Mapping (VSM), Total Productive Maintenance (TPM), and 5S, were frequently applied to improve process standardisation, reduce waste, and strengthen documentation practices in SMEs. Six Sigma tools, particularly Define, Measure, Analyze, Improve, Control (DMAIC) and Failure Mode and Effects Analysis (FMEA), were reported to enhance defect control and support structured risk prioritisation in quality-critical processes.

Conclusions: Despite the documented benefits of integration, several obstacles persist, including limited access to structured guidance, inconsistent documentation practices, and a lack of technical expertise. This analysis highlights the necessity for flexible, hybrid models that integrate HACCP and LSS to support manufacturing excellence and maintainable food safety procedures. Validating such models in SME contexts should therefore be a priority for future research.

The Health Risk Assessment of Toxic Lead and Cadmium in Cheese: A Global Systematic Review Study by using Monte-Carlo Simulation

2026-04-27T10:37:48+00:00

Background: This research investigates the presence of the risk of hazardous lead (Pb) and cadmium (Cd) elements in globally consumed cheese and simulates the associated risk using the Monte Carlo method.

Methods: The average level of Pb and Cd in cheese was extracted by exploring the Web of Science, Scopus, PubMed, and Google Scholar databases systematically based on Cochrane guidelines (2,374 article), then a meta-analysis of the obtained data was conducted with STATA 14.2 software (57 article). Furthermore, exposure assessment, Hazard Index, and cancer risk of both Pb and Cd for the world population were calculated by the Monte Carlo method for 5, 50, and 95 percentiles by Cristal Ball software.

Results: The results showed that exposure assessment in the 5^th, 50^th, and 95^th percentiles were 0, 0.08, and 0.27 ng/g body weight (bw)/day for Pb and 0, 0.01, and 0.03 ng/g bw/day for Cd, respectively. The Hazard Index of Pb and Cd was less than one, indicating the absence of non-carcinogenic effects of these chemical pollutants for consumers globally. Moreover, the cancer risk value showed an annual increase of two cancer cases worldwide due to Pb presence in cheese, particularly for those with high consumption.

Conclusion: Although the estimated exposure levels and hazard indices for Pb and Cd in cheese suggest no immediate non-carcinogenic risk for the global population, the potential long-term cancer risk, especially associated with high Pb intake, underscores the need for preventive actions. Therefore, stricter monitoring and regulatory measures should be adopted by health authorities to minimize heavy metal pollution in dairy products and protect public health more effectively.

Optimizing Nutrient and Antioxidant Retention in Solanecio biafrae Leaves: Comparative Impact of Common Cooking Methods

2026-04-27T10:37:47+00:00

Background: Solanecio biafrae (Bologi) is a nutrient-rich leafy vegetable widely consumed in Nigeria for its dietary and therapeutic benefits. However, domestic cooking methods may alter its nutritional and functional properties.

Methods: Fresh S. biafrae leaves were collected in June 2024 from local farms in Osun State, Nigeria. Leaves were subjected to direct steaming, indirect steaming, pressure cooking, and microwave cooking for 5 min. All treatments were analyzed in triplicate (n = 3 per cooking method). Proximate parameters were evaluated using analytical standard protocols. Vitamin contents were assessed through appropriate spectrophotometric and chromatographic procedures. Mineral concentrations were measured by atomic absorption spectrophotometry, while phytochemical constituents were estimated using established colorimetric methods. Antioxidant capacity was examined through DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP), and ferrous ion (Fe²⁺) chelation assays. Statistical evaluation of the data was performed using one-way ANOVA, and mean separation was carried out with Duncan’s multiple range test using SPSS software (version 25.0). At p<0.05, statistical significance was determined.

Results: Pressure cooking yielded the highest protein (3.23±0.78%) and vitamin C (190.25 ± 0.05 mg/100g), while microwave cooking retained the most fibre (2.68±0.08%), folate (659.92±0.16 µg/100g), and phenols (1157.89±0.28 mg (Gallic Acid Equivalents [GAE])/100g). Raw leaves had the greatest carbohydrate (13.81±0.80%) and Fe²⁺ chelation (73.79±0.63%). Indirect steaming showed the strongest DPPH (47.73±2.16%) and Ferric Reducing Antioxidant Power (FRAP: 416.80±0.10 mg Ascorbic Acid Equivalents [AAE] /100 g).

Conclusion: Cooking methods significantly influenced nutrient and antioxidant retention in S. biafrae. Pressure cooking and microwave cooking best preserved nutrients, while indirect steaming maximized antioxidant activity.