Journal of Food Quality and Hazards Control

A Review of the Benefits and Drawbacks of New Plant Extraction Methods: Ultrasound, Supercritical Fluid, and Natural Deep Eutectic Solvents

2025-10-05T09:00:56+00:00

The Article Abstract is not available.

The Effects of Coating Made from Chitosan, Nisin, and Tannin on Some Quality Indicators of Green-skin Pomelo (Citrus grandis) During Preservation

2025-10-05T09:01:11+00:00

Background: Pomelos have high economic value; however if not properly preserved, their quality deteriorates rapidly. This study aimed to determine the effect of biofilms made from chitosan, nisin, and tannin at various concentrations by evaluating pomelo quality indicators during preservation.

Methods: Each experimental batch was conducted on 20 ripe green-skin pomelos, collected from June to September 2024 in Mekong River Delta region, Vietnam. A mixture solution was prepared from chitosan, nisin, and tannin in a ratio of 8:1:1 at different concentrations (0.5, 1.0, 1.5, 2.0, and 2.5%) for coating. Pomelo quality indicators-including: spoilage rate, Total Soluble Solids, Total Acid (TA), and weight loss rate-were monitored at 15, 30, 45, 60, 75 and 90 days. Statistical analysis was performed using IBM SPSS Statistics 19 (IBM Corp., Armonk, NY, USA), based on the Tukey HSD.

Results: After 90 days of preservation, the additive mixture at a concentration of 1.5% maintained the best quality indicators: the lowest spoilage rate of 22.20%; the highest TSS of 12.05 ^°Bx; TA remained stably low value at 0.68 g/100ml; and the lowest pomelo weight loss rate of 42.95%. Coating made from chitosan, tannin, and nisin (8:1:1) at a concentration of 0.15% was found to be the most suitable for maintaining pomelo quality. At this concentration, both the weight loss and spoilage rates reached the lowest value after 90 days of ambient storage; TSS increased steadily and stabilized; and TA gradually decreased during the presrevation period.

Conclusion: The study findings provide valuable reference information for food manufacturers and traders in selecting appropriate storage conditions to ensure the optimal grapefruit quality.

Antifungal Activity of Lactobacillus plantarum and Lactobacillus fermentum Isolated from Agadagidi and Ogi against Spoilage Fungi of Plantain

2025-10-05T09:01:27+00:00

Background: There has been an increase in public health concern over post-harvest spoilage fungi in plantain. This study aimed to explore the role of Lactic Acid Bacteria (LAB) from fermented foods against spoilage fungi of plantain.

Methods: Seventy-five LAB were isolated from agadagidi and ogi between February and April 2021. Cell-Free Supernatants (CFS) of the broth cultures were obtained by centrifugation. Spoilage fungi were obtained from plantain with visible mould growth. Initial screening of the LAB isolates for antifungal activities was carried out using the agar overlay method. The agar well diffusion method was used to assay the inhibitory spectrum of the CFS. Data obtained for the inhibition diameters were analysed using descriptive statistics (IBM SPSS 22). LAB isolates with the highest antifungal activity were assessed for their safety via the DNase, gelatinase, and haemolysis tests, and were identified by 16S rRNA sequencing.

Results: Twenty-six LAB isolates exhibiting antifungal activity were obtained from the samples. The isolated spoilage fungi included Aspergillus flavus, Fusarium oxysporum, Fusarium verticilliodes, Penicillium sp, and Rhizopus sp. Nine of the 26 LAB isolates produced inhibition zones >14 mm in diameter. The CFS of isolate 5AG8 had antifungal activity against the spores of A. flavus, F. oxysporum, and Penicillium sp. The CFS of isolate AG1 inhibited the mycelial growth of F. verticilliodes and Penicillium sp, while the CFS of isolate OP was active against the spores of A. flavus and Penicillium sp. None of the isolates tested positive in the safety assessment tests. The isolates were identified as Lactobacillus plantarum OP, L. plantarum AG1, and Lactobacillus fermentum 5AG8.

Conclusion: This study revealed that LAB strains from agadagidi and ogi are safe for use in food matrices and their metabolites can be used in the control of spoilage fungi in plantain.

Effect of Deamination and Agar Addition on Physical Properties of Gelatin Extracted from Thunnus tonggol Skin

2025-10-05T08:59:14+00:00

Background: In the past decade, gelatin extraction from fish skin has been intensively investigated. In comparison to mammalian gelatin, fish gelatin has weaker gelatinous and rheological properties, which limits its widespread application. Deamidation and addition of agar hydrocolloid performed to improve the physical and functional properties of fish gelatin.

Methods: Gelatin extraction from fish skin was done using acid pretreatment and applying heat. Agar was also extracted from Gracilaria persica algae by alkaline method and after adding it to gelatin, the values of melting point, gel strength, isoelectric point, and type of constituent peptides and amide bands of gelatin were determined.

Results: Gel strength and melting point in unmodified treatment (control) were 92.65g, and 18.5 ^oC, respectively. These values were increased to (170.85 g: 24.7^oC), and (108.78 g: 21.8^oC), respectively, through deamination process with 1N NaOH solution for 12 h and Agar addition (2% w/v agar extracted from Gracilaria persica). The isoelectric point of the deaminated sample decreased from 8.94 to 5.90, but no noticeable change in the isoelectric point was seen in the modified sample with agar (8.25). Fourier Transform Infrared Spectroscopy spectra showed that the deamination and agar addition to gelatin caused changes in the amide bonds, covalent bonding sites, and crosslinking of gelatin powder; consequently, increasing gel strength and melting point. Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis results showed that the two methods of deamination and addition of agar led to an increase in the molecular weight of gelatin.

Conclusion: The findings indicated that gelatin and agar interacted successfully. The gelatin/agar mixture exhibited the highest gel strength and melting point and in the deaminated sample, the increase in gel strength and melting point was attributed to the reduction in the isoelectric point of the modified gelatin, which caused the gelatin strands to come closer together and form stronger hydrogen bonds.

Molecular Characterization of Tamarindus indica Associated with Fungal Diversity and Detection of Aflatoxin Biosynthesiser Genes

2025-10-05T08:59:32+00:00

Background: The tamarind tree (Tamarindus indica), valued for its nutritional and economic importance, faces significant food safety challenges due to fungal contamination and mycotoxin production. This study aims to characterize the toxigenic fungal flora of tamarind pulp to provide crucial information for developing improved management practices to ensure food safety and protect public health in the region.

Methods: Tamarind samples (n=180) collected from different locations were analyzed for pH, Titratable Acidity, and Moisture Content. Fungal diversity was assessed with emphasis on the molecular identification of Aspergillus species. The ammonia vapor test was used to detect aflatoxigenic isolates, while the presence of key aflatoxin biosynthesis genes (aflD, aflM, aflO, aflP, aflQ, and aflR) was investigated by Polymerase Chain Reaction amplification. Restriction Fragment Length Polymorphism analysis was applied to group isolates. The data were analyzed using the Kruskal-Wallis test in R software (version 4.4.3; R Foundation for Statistical Computing) to assess differences between groups. Statistical significance was determined at p<0.05.

Results: Tamarind was highly acidic (pH<3) with low Titratable Acidity (4-5%) and low water content (14-20%), which improves storage stability. Fungal analysis identified five species, namely Monascus pilosus, Aspergillus melleus, Aspergillus aflatoxiformans, Aspergillus niger, and Aspergillus costaricensis (the most frequently isolated species). Molecular analysis revealed amplification of four distinct fungal profiles, highlighting the usefulness of Restriction Fragment Length Polymorphisms for grouping isolates. However, closely related species such as A. niger and A. costaricensis were difficult to distinguish. Amplification of the aflD, aflM, aflO, aflP, aflQ, and aflR genes in A. aflatoxiformans isolates confirmed their ability to synthesise aflatoxins.

Conclusion: This study highlighted the vulnerability of tamarind to contamination by aflatoxin-producing fungi. Monitoring mycotoxin levels and improving storage practices are essential to ensure tamarind safety and protect consumer health.

A Comparative Quality Evaluation of Whey Powder Using Spray and Freeze Drying Methods

2025-10-05T08:59:49+00:00

Background: Whey powder production from whey, a dairy by-product, remains a significant challenge. This study aimed to evaluate how spray drying and freeze drying methods influence the quality of whey powder by comparing their physical, chemical, and functional characteristics.

Methods: Six whey samples were collected from a local manufacturer in September 2024 with three processed by spray drying and three by freeze drying. Spray drying was performed at an inlet temperature of 160 °C and freeze drying at -41 to -65 °C under vacuum pressure (0.05 mbar), both with 5% maltodextrin added. The powders were analyzed for physical (color, solubility, hygroscopicity, and wettability), chemical (moisture content, protein content, and titratable acidity), and functional (bulk density, tapped density, Carr’s index, Hausner ratio, foaming capacity, and foaming stability) properties following AOAC and standard methods. Statistical analysis employed one-way ANOVA and Duncan's Multiple Range Test using SPSS (version 22.0, SPSS Inc., Chicago, IL) at a 5% significance level (p<0.05).

Results: Spray dried powder had significantly lower moisture (3.26%) and higher titratable acidity than freeze dried powder (p<0.05); nevertheless, there was no apparent difference in the protein content (20-21.01%). Spray dried powder appeared lighter and less greenish in color, whereas freeze dried powder exhibited more yellowish and greenish tones. Solubility (98.76-98.87%) and hygroscopicity (49.06-49.26%) were not significantly different. However, spray dried powder showed lower wettability (154 s). No significant differences were observed in bulk and tapped densities. Flowability was poor in spray dried powder and very poor in freeze dried powder. Freeze dried powder showed significantly higher foaming capacity and stability (p<0.05).

Conclusion: Both drying techniques are suitable for large-scale production, depending on their specific uses within the food and pharmaceutical sectors. However, considering factors such as stability, flowability, and economic viability, spray dried powder demonstrated higher efficacy than freeze dried powder.

Estimation of Heavy Metals in Milk of Different Areas of Sialkot (Pakistan) and Its Possible Health Impact on Consumer

2025-10-05T09:00:06+00:00

Background: Milk is a complete food for human health, but consuming contaminated milk can pose severe health risks to consumers. Therefore, metal level assessment in milk provides complete knowledge to both environmental management policy makers and consumers.

Methods: In the present study, 50 samples of mixed cow and buffalo milk were collected in 2018 from Sialkot region of Punjab province, Pakistan. Cadmium (Cd), cobalt (Co), chromium (Cr), copper (Cu), nickel (Ni), lead (Pb), and zinc (Zn) were determined in these milk samples by using flame atomic absorption spectrophotometry in urban areas of Sialkot, Punjab, Pakistan.

Results: The ranges and mean levels (in bracket) of heavy metals in milk samples are as follows: Cd: 0.009-0.047 (0.028); Co: 0.026-0.144 (0.094); Cr: 0.007-0.098 (0.040); Cu: 0.106-1.273 (0.454); Ni: 0.015-0.082 (0.052); Pb: 0.014-0.132 (0.061); and Zn: 1.457-6.908 (3.781) µg/g. Mean levels of Cd, Cu, Pb, and Zn levels exceeded the maximum limits set by International Dairy Federation, whereas, Cr level was bellow the recommended permissible limit. Possible sources of metals in milk include animal feed and adulterants. The highest Estimated Daily Intake was noted for Zn, Cd, and Cu. Risk assessment suggested relatively greater adverse effects for children compared to adults. Target Hazard Quotient revealed a decreasing trend among the consumer as follows: Cd>Pb>Cr>Zn>Cu>Ni>Co. Cd and Pb were the major contributors in Hazard Index. Moreover, The Hazard Index for children is above one, indicating higher vulnerability compared to adults.

Conclusion: It is concluded that milk handling techniques and feed quality monitoring should be carefully considered to ensure consumer health safety.

Identification of Volatile Compounds and Yeast Species Derived from Salak Pondoh for Bread Aroma Enhancement

2025-10-05T09:00:23+00:00

Background: Yeast is a widely utilized microorganism in the fermentation industry, particularly as a leavening agent for bread. The bread-making process yields a number of metabolites, particularly volatile compounds, which influence the end product quality. This study sought to identify volatile compounds and yeast species involved in the leavening process of bread derived from salak pondoh fruit (Salacca edulis Reinw.) to enhance bread aroma.

Methods: This study was conducted in between January and September 2024. Yeast isolates were selected based on their dough-leavening ability and were designated as YIS-3 and YIS-4. A descriptive experimental design was applied to evaluate the fermentation performance of both strains in bread making. Two yeast isolates were used in this study, and each isolate was used to produce bread. Volatile compounds in the bread were analyzed using Gas Chromatography–Mass Spectrometry, and sensory evaluation was conducted through organoleptic testing by 30 semi-trained panelists aged 20-35 years. Molecular identification was performed by sequencing the Internal Transcribed Spacer region. The Kruskal–Wallis test was used to identify significant differences among sample groups. When significant differences were observed (p<0.05), post hoc pairwise comparisons were conducted using the Mann–Whitney U test to determine which groups differed significantly.

Results: Gas Chromatography–Mass Spectrometry analysis identified 254 volatile compounds in bread fermented with YIS-3 and 231 compounds in bread fermented with YIS-4. The dominant volatile compound in YIS-3 bread was benzeneethanamine, while o-nitrostyrene was predominant in YIS-4 bread. Sensory evaluation revealed no significant difference in aroma preference between the two samples (p>0.05). Molecular identification showed that isolate YIS-3 shared 95.88% sequence similarity with Saccharomyces cerevisiae strain XZFM13-1, while YIS-4 shared 95.25% similarity with S. cerevisiae strain HBUAS61689.

Conclusion: Both species, identified as S. cerevisiae, contributed distinctive and sensorially acceptable aroma profiles in bread fermentation.

Detoxification of Aflatoxin B1 on Dried White Mulberry (Morus alba L.) Using Dielectric Barrier Discharge Plasma

2025-10-05T09:00:41+00:00

Background: Aflatoxin B₁ (AFB₁) is an extremely toxic mycotoxin usually found in dried fruits, including mulberries, posing significant health risks. This study investigated the potential of cold plasma treatment to decrease AFB₁ contamination in dried white mulberries (Morus alba L.) and its effects on product quality.

Methods: A total of 5 kg of fresh white mulberries were harvested at full ripeness from Urmia, Iran, during June–July 2023. The fruits were sun-dried using traditional methods and artificially contaminated with AFB₁ (2000 µg/kg). Samples (5 g per replicate, total n = 51) were treated using a cold plasma jet system positioned 1 cm above water-containing glass beakers with mulberries immersed in water. Treatments were applied at voltages of 5, 9, and 13 kV for 6, 12, and 18 min according to a Central Composite Design. AFB₁ levels were quantified by High-Performance Liquid Chromatography coupled with immunoaffinity column cleanup. Quality parameters including pH, Total Phenolic Content (TPC), and color (L*) were measured. Statistical analysis was performed using Design-Expert software version 13 (Stat-Ease, Inc., Minneapolis, USA), employing analysis of Variance (ANOVA) and regression modeling.

Results: Cold plasma treatment decreased AFB₁ content by up to 62.6% at 13 kV and 18 min. pH decreased due to the combined effects of treatment time and voltage, whereas TPC decreased significantly with each factor individually, whereas color (L*) showed no significant change (p>0.05).

Conclusion: Cold plasma effectively reduced AFB₁ contamination in dried mulberries with minimal impact on color but caused decreases in pH (from 5.18 to 4.12) and TPC (by approximately 32%), indicating some quality degradation. Further studies should evaluate sensory attributes, microbial safety, and storage stability to confirm industrial applicability.