Journal of Food Quality and Hazards Control

Rheological Quality Control Tests of Commercial Strawberry Stirred Yogurt: Pseudo-chewing Process

G. Benchabane — 2024-12-31

Background: The rheological behavior of yogurt plays a crucial role in determining the quality of the product. This study aimed to develop a rheological quality control test replicating pseudo-chewing using experimental rheological protocols.

Methods: The strawberry stirred yogurt sample was produced, in a 90 g pot, and commercialized in April 2023 by SOUMMAM dairy products, Bejaia, Akbou, Algeria. Rheological properties of a 0.6 ml yogurt sample were evaluated for each test measurement using a rheometer with a cone/plate geometry at a constant temperature of 25±0.1 °C. The shear flow experimental protocol involved three steps: a shear rate ramp, followed by a plateau at the maximum shear rate for 15 min, and afterward the ramp was reversed to measure the downward flow curve. The viscoelastic properties were evaluated by two experimental protocols in the Linear Viscoelastic Region. These properties were studied under oscillatory frequencies (0.1-100 Hz) with and without pre-shearing at 400 1/s for 15 min to simulate the pseudo-chewing process. All experimental data were analyzed and fitted using MS Excel and MS Excel Solver.

Results: The stirred yogurt samples showed a non-Newtonian viscoelastic flow behavior with thixotropy. Both upward and downward shear rate flow curves of the sample exhibited shear-thinning behavior described by the Herschel-Bulkley model with high regression coefficient of R²=0.98 and 0.99, respectively. Dynamic measurements showed that pseudo-chewing causes considerable changes in rheological parameters such as complex modulus, complex viscosity, and loss tangent. The pre-shearing altered complex modulus and complex viscosity, corresponding to an alteration in the yogurt’s firmness and flow properties.

Conclusions: The rheological procedures suggested in the present study can be used as rheological quality control tests of commercial strawberry stirred yogurt. This procedure can successfully simulate pseudo-chewing by offering information on the flow and viscoelastic characteristics of yogurt in the mouth during mastication.

Producing Polycaprolactone and Basil Seed Gum Nanofibers Using an Electrospinning Process

N. Zamani — 2024-12-31

Background: Novel packaging materials often exhibit enhanced environmental sustainability, safety, and biodegradability compared to conventional plastics. This work aims to identify and improve key factors influencing the production of polycaprolactone (PLC)-Basil Seed Gum (BSG) nanofibers.

Methods: The optimization of electrospun nanofibers containing PLC and BSG was done using a Box-Behnken design. Four parameters were selected as independent variables: BSG concentration percentage (A), percentage of acetone in PLC solution (B), voltage (C), and distance from nozzle to collector (D). Two responses, namely the Relative Standard Deviation of nanofiber Diameter (RSDD) and Tensile Strength (TS), were chosen as dependent variables. Twenty-nine treatments were created using Design Expert software and Microsoft Excel (Design-Expert-Stat-Ease version 11 and Microsoft Excel 2012).

Results: it was found that variables A and D have the greatest effect on diameter distribution, while variables A and B have the most significant effect on TS. At a voltage of 15 kV, RSDD decreased as variable A increased from 10 to 25%. Subsequently, this trend increased from 25 to 40%. Increasing variable A from 10 to 25% at each distance (D) resulted in a decrease in RSDD, followed by an increase from 25 to 40%. TS rose as variable A declined from 40 to 25%, after which a decline was observed.

Conclusion: BSG both reduced the size and improved the texture of the nanofibers, as well as enhancing the performance of Oxygen Transmission Rate. Furthermore, BSG negatively affected the thermal stability of films in the Thermal Gravimetric Analysis-Differential Thermal Analysis. A detrimental impact on Water Vapor Permeability was observed when combining these two compounds. The mechanical qualities generally decreased with the addition of BSG.

Investigation of Halal Status and Permitted Industrial Utilization of Carmine Dye in Iran

M. Moslemi — 2024-12-31

Background: The limited arable land for producing animal and plant-based foods has compelled governments to explore foods and additives from uncommon sources such as insects. In this manuscript, we investigated the carmine certification by Iranian halal authorities and provided a list of the approved food products containing carmine in Iran.

Methods: The Halal Research Center of Iran inquired the halal status of carmine from the office of the supreme leader in Iran. Details of the dye’s consumption in food products were explained to the authorities, and their final decision, or “fatwa” was followed regarding the possible use of carmine in the products. A list of food products with permitted levels of carmine, deemed safe in Iran, is also provided.

Results: Our investigation revealed that carmine, due to its insect origin, is not inherently halal. However, its usage as a food additive in small quantities is permitted under the term of Istahala. Despite the ongoing debates about the halal status and allergenicity of carmine, it is currently used as a food additive in Europe and the United States. In this regard, a permitted level of 50-500 mg/kg is allowed for carmine and its derivatives in food products. In Iran, carmine is permitted in various foods such as fruit beverages, jellies, chocolate dragees, chewing gums, breakfast cereals, candies, and toffees, dairy desserts, sport, and caffeinated drinks, up to the required level, except for margarine, which has a maximum permitted level of 500 mg/kg.

Conclusion: Carmine use should be listed as an ingredient on product labels to help consumers select appropriate foods, especially for vegans.

The Potential of Mushroom Seasoning as an Alternative to Monosodium Glutamate: Market Survey, Consumer Survey, and Sensory Evaluation

H. Haron — 2024-12-31

Background: Mushroom presents a potential natural alternative to Monosodium Glutamate (MSG) as food flavoring, as it imparts a similar umami taste and offering health benefits when incorporated into food products. This study aimed to determine the type of mushrooms used in seasoning products in Malaysia, investigate perceptions, and evaluate sensory acceptance in vegetable soup.

Methods: A three months cross-sectional investigation was conducted in Malaysia from August to October 2023. Phase one: a market survey on online platforms and physical stores using a self-developed market survey form (n=22); Phase two: a consumer survey using an adapted survey form (n=166); Phase three: sensory evaluation of vegetable soup containing mushroom seasoning (n=51). Data was analysed using IBM Statistical Package for the Social Sciences (SPSS) version 26.0.

Results: Twenty-two brands of mushroom seasoning products were found in the Malaysian market, predominantly containing shiitake mushrooms (Lentinula edodes). The majority of consumers (69.3%) were aware of mushroom seasoning products via family, peers, and electronic media. The most preferred buying platforms were supermarkets (83.7%) and grocery stores (53.0%). Key drivers for purchasing were good taste (69.3%) and replacing MSG (60.8%), while price (63.3%), have certification (61.4%), and taste (58.4%) were key priorities when choosing products. Notably, most consumers had never used mushroom seasoning (75.9%) and expressed interest in trying it (92.8%). Sensory evaluation showed a high acceptance of mushroom seasoning in vegetable soup (mean score≥5.0), with no significant difference (p>0.05) compared to MSG. Furthermore, various ethnicities demonstrated the highest level of acceptance towards different samples.

Conclusion: Mushroom seasoning is highly acceptable to Malaysian consumers and has the potential to replace MSG as a food flavoring. More scientific evidence is needed to validate the comparative flavors and benefits of mushroom seasoning as a healthier alternative, and investigations into suitable natural food flavorings should be conducted to ensure health.

The Potential of Beeswax Coating in the Preservation of Tomato (Solanum lycopersicum) Fruits

T. Banjo — 2024-12-31

Background: Tomatoes are fruits that are highly prone to spoilage, making them vulnerable to microbial decay. This research aimed to explore the effectiveness of an edible coating, specifically beeswax, in prolonging the shelf-life of tomato fruits.

Methods: A total of twenty-four tomatoes were procured from the market in September 2021, washed, and subsequently treated with beeswax at varying concentrations of 3, 6, 9, 12, and 15%) (w/v). The tomatoes were then stored in well-ventilated baskets for 30 days, during which organoleptic, biochemical, and microbial assessments were conducted. The Gas Chromatography-Mass Spectrometry analysis of the beeswax samples was performed following standard procedures. The relative percentage of each component was determined by comparing its average peak area to the total area. The mean and standard deviation of the duplicated data were calculated, and significance was assessed using ANOVA at a 95% confidence interval (p-value<0.05) with the aid of the Statgraphics Plus (version 5.0) statistical package.

Results: The beeswax emulsion achieved an optimal preservation rate of 70%, significantly higher than the control group, which had a rate of 20%. Additionally, a mean preservation rate of 68% was noted with the 12% beeswax emulsion, compared to 20% for control after 30 days. Fungal isolates identified from the fruits included Aspergillus niger, Candida krusei, Fusarium oxysporum, Candida sp., A. fumigatus, Penicillium notatum, and A. terreus. The Gas Chromatography-Mass Spectrometry analysis of the beeswax indicated the presence of certain compounds that may contribute to its antimicrobial properties.

Conclusion: The findings of this study demonstrate that beeswax emulsion effectively extends the shelf-life of tomato fruits, offering a potential solution to reduce waste and economic losses for farmers and the broader economy

Dietary Risk Assessment of Patulin in Cow Milk from Urmia of Iran

R. Tahmasebi — 2024-12-31

Background: Food contamination with mycotoxins is a global concern. Patulin, a mycotoxin secreted by molds, such as Penicillium expansum and Aspergillus clavatus, poses significant health risks. This study aimed to determine the presence of patulin in cow’s milk in Urmia, Iran, and to assess dietary intake of patulin and the associated Hazard Index.

Methods: A total of 30 individual cow milk samples were collected during the summer of 2020 from a village near Urmia, Iran. Patulin levels were measured using High Performance Liquid Chromatography-Diode Array. Data was analyzed through SPSS.

Results: Incidence rate of patulin in milk was 43.3%, with the mean of 0.34 µg/L. The Provisional Maximum Tolerable Daily Intake exceeded the estimated dietary intake, which ranged from 0.000063 for adults to 0.00086 µg/L for children. The Hazard Index was below one, indicating no non-carcinogenic health hazards.

Conclusion: Patulin contamination was quantified in milk samples from Urmia, Iran. Given the potential health implications of patulin contamination, it is essential for government authorities and regulatory agencies involved in milk production to monitor mycotoxin residues and implement hazard control measures throughout the food supply chain.

Conventional and Molecular Characterization Based Microbial Assessment of Street Vended (Vada pav) Samples from Anand City, Gujarat, India

D.P. Mall — 2024-12-31

Background: Street foods offer convenient meal options for the consumer, but pose safety concerns if not handled or served with proper hygiene. The purpose of the present study was the microbial evaluation of street vended Vada pav samples sold at popular locations in Anand city using the conventional culture technique and molecular characterization via Polymerase Chain Reaction.

Methods: Duplicate samples were collected from seven different locations (n=14) across five zones: East (2), West (1), North (1), South (1), and Central (2) during June 2023. Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella spp. were isolated and identified. For the microbial screening, bacterial enumeration, colony morphology, Gram's reaction, and biochemical characterization were performed. Amplification of nuc (S. aureus), nheA (B. cereus), phoA (E. coli), and 16S rRNA (Salmonella spp.) genes were carried out via Polymerase Chain Reaction assay.

Results: Total Viable Count (TVC) ranged from 3.93 to 6.08 log Colony Forming Units (CFU)/g while the Yeast and Mold Counts ranged from 2.30 to 4.28 log CFU/g. Using the conventional culture technique, the prevalence of S. aureus, B. cereus, and E. coli were found to be 3/14, 2/14, and 3/14, respectively; whereas based on molecular characterization, the prevalence was 0/14, 2/14, and 3/14, respectively. Salmonella spp. was not detected in any of the samples.

Conclusion: The study indicates a potential health hazard for consumers due to microbial contamination of street vended Vada pav samples. Consequently, it is crucial to regulate and improve hygienic practices in street food vendors.

Assessment of Toxic Histamine Contents in Processed Cheeses and the Effect of Salt and pH Levels on the Amount of Histamine

T. Heidari — 2024-12-31

Background: Histamine is a chemical released by the body's immune system in response to allergens, which causes messages to be sent between different cells. There is a significant amount of histamine in certain foods, such as fermented foods and alcoholic beverages. Food allergy reactions occur after consuming contaminated foods with high amounts of histamine. Due to increased consumption of processed cheeses over the past decade, this study aims to measure histamine in cheeses processed by some dairy factories in Tehran.

Methods: Sixty-eight samples of four types of processed cheese (Mozzarella, Gouda, Cheddar, and Parmesan) from seven brands were randomly collected in Tehran city and transferred to the laboratory (January to March 2021). Histamine concentration was measured with a UV-Visible spectrophotometer at 600 nm. The pH and salt of the samples were also measured. Statistical analysis was done with SPSS software version 24.

Results: The lowest concentration of histamine was found in Gouda soft cheese and the highest concentration was in Parmesan cheese. A significant difference was observed in the histamine concentration of different cheese groups. Histamine concentration was higher in Parmesan cheese samples, which may be due to its longer ripening period than other cheese groups. A significant relationship (p-value<0.05) was observed in the effect of pH and salt on the increase in histamine concentration.

Conclusion: The average histamine in all cheese groups was higher than the limit of histamine concentration in fermented foods in the European Union (200 mg/kg). Considering the high concentration of histamine in cheeses, it is suggested to investigate its health and safety aspects for the health of cheese consumers.