Journal of Food Quality and Hazards Control

Evaluation of some Heavy Metal and Trace Element Contamination in Chicken Meat and Liver Offered for Consumption in Anatolia Province

S. Şahin — 2025-04-12

Background: Heavy metals are ubiquitous in nature and can enter the food chain through various pathways, posing significant risks to human health. This study aimed to determine the levels of heavy metals in chicken meat and liver available for consumption in local markets of the Anatolia province.

Methods: A total of 21 samples (15 chicken meat and six chicken liver) from 11 randomly selected markets in Yozgat, Turkey, were collected during May 2021. Metals (arsenic (As), copper (Cu), zinc (Zn), manganese (Mn), selenium (Se), chromium (Cr), mercury (Hg), lead (Pb), cadmium (Cd), tin (Sn), cobalt (Co), aluminum (Al), molybdenum (Mo), antimony (Sb), and nickel (Ni)) were analyzed using Inductively Coupled Plasma-Mass Spectrometer. The analysis focused on detecting food contamination in thawed chicken meat and liver samples. Data were statistically analyzed using SPSS software (version 25.0). Kolmogorov-Smirnov test assessed normality, and since the data were not normally distributed, the Mann-Whitney U test was applied to compare groups. Spearman correlation analysis was employed to evaluate relationships between heavy metals.

Results: The highest concentration was detected for Zn in chicken meat (33.53±5.24 mg/kg), whereas Pb was predominant in liver samples (0.28±0.10 mg/kg). Significant differences were observed between chicken meat and liver in terms of Cr, Mn, Zn, As, and Sn levels (p<0.01) and Al, Co, and Se levels (p<0.05). The Pb and Cd concentrations in chicken meat exceeded the maximum permissible limits set by both the World Health Organization and Turkish Food Codex Contaminants Regulation, while liver samples remained within these limits. Correlation analysis revealed strong positive correlations between Mn and Co (r=0.813; p<0.01) and negative correlations between Cu and Hg (r=-0.639; p<0.05).

Conclusion: Monitoring heavy metal contamination in poultry is vital for public health. The results underscore the necessity for stricter control measures in food safety regulations.

Synthesis of Whey-Chia Seed Edible Film containing Cinnamon Essential Oil as Biodegradable Food Packaging Material

F. Fahrullah — 2025-04-12

Background: Edible films provide a promising alternative to plastic packaging, serving as a matrix for active compounds such as antibacterial agents and enchancing the nutritional content of the packaged product. This study aimed to determine the effect of cinnamon essential oil incorporation on the manufacture of whey-chia seed edible films.

Methods: A completely randomized design was applied, testing various concentrations of cinnamon essential oil: M1 (0%), M2 (2%), M3 (4%), M4 (6%), and M5 (8%). A total of 25 samples were analyzed from June to November 2024. The study assessed physical characteristics including tensile strength, elongation, Water Vapor Transmission Rate (WVTR), microstructure, Energy-Dispersive Spectroscopy (EDS), and Fourier Transform Infrared spectroscopy (FTIR). Additionally, microbiological characteristics were evaluated, focusing on antibacterial activity against Escherichia coli and Staphylococcus aureus. Data were analyzed using Analysis of Variance and further examined through Duncan Multiple Range Test in Statistical Program for Social Science (SPSS) version 24.0.

Results: The addition of cinnamon oil did not significantly affect the tensile strength and elongation of the whey-chia seed edible film (p>0.05). Tensile strength values ranged from 1.73-2.53 MPa, while elongation values ranged from 64.94-77.36%. However, cinnamon oil had a notable impact on WVTR and antibacterial activity (p<0.01). WVTR values ranged from 6.01 to 9.43 g/mm².day, and the inhibition zones against E. coli and S. aureus ranged from 10.60 to 11.35 and 10.70 to 14.60 mm, respectively. The 8% cinnamon essential oil concentration was the most effective in improving tensile strength and antibacterial properties, making it suitable for biodegradable food packaging. EDS analysis showed increased carbon and oxygen content in the films, and FTIR indicated changes in intermolecular interactions, affecting absorption bands of functional groups like -OH and C=O.

Conclusion: The treatment with the addition of 8% cinnamon oil concentration was found to be the most effective treatment.

Physicochemical, Nutritional, and Sensory Attributes of High Fiber Fruit Leather of Red Dragon Fruit-Peel and Mango

U. Das — 2025-04-12

Background: The growing demand for sustainable and health-conscious foods has led to innovative uses of fruit by-products. Dragon fruit peel, often discarded, is high in fiber and antioxidants, while mango pulp enhances taste and nutritional value. This study focused on developing a fiber-rich, sustainable fruit leather, assessing its physicochemical, nutritional, and sensory properties to evaluate its potential for commercialization.

Methods: Two fruit leather formulations were prepared: one with spices and one without. Their physicochemical properties including pH, total soluble solids (°Brix), water activity, and ascorbic acid content along with proximate composition (protein, fiber, fat, ash, and carbohydrate content) were assessed using standard methods. Sensory evaluation was conducted with 30 untrained panelists (15 male and 15 female) using a seven-point hedonic scale to assess appearance, odor, texture, taste, spiciness, chewiness, and overall acceptability. Quality parameters such as color, flavor, texture, and taste were also evaluated at 30-day intervals for four months by five trained panelists. Statistical analysis was performed using one-way ANOVA, with results reported as mean±Standard Deviation, using Minitab v21, with statistical significance set at p<0.05.

Results: The spiced formulation showed a pH of 4.03, total soluble solids of 35.2 °Brix, water activity of 0.641, and ascorbic acid content of 58.5 mg/100 g. Proximate analysis revealed moisture content of 13.76%, crude protein of 2.74%, crude fiber of 33.91%, crude fat of 0.54%, ash of 3.74%, and carbohydrate content of 20.58%, with an energy value of 98.14 kcal/100 g. Sensory evaluation indicated a preference for the spiced version due to enhanced flavor and aroma, achieving higher acceptability scores.

Conclusion: This research highlights the potential of repurposing dragon fruit peel into a commercially viable, high-fiber snack, contributing to waste reduction and functional food innovation. Additionally, mango further enhances the product’s sensory appeal and nutritional profile.

Effects of Environmental Stress on the Viability of Lactobacillus plantarum Encapsulated in Double Emulsions

S. Abbasi — 2025-04-12

Background: The primary objective of encapsulating probiotics is to enhance their survival rate during food processing and the challenging conditions of the gastrointestinal tract.

Methods: In this specific investigation, Lactobacillus plantarum was introduced into the Inner aqueous phase (W₁) of Double Emulsions (DEs) referred to as Water-in-Oil-in-Water (W₁/O/W₂). This entrapment process involved inducing a transition from solid to gel state of W₁ using gelatin, alginate, tragacanth gum, and carrageenan across multiple samples. The study then explored the resistance of L. plantarum to various environmental pressures, including thermal treatments (such as pasteurization at 72 °C for 40 s, microwave heating at 72 °C for 40 s, and sterilization at 145 °C for 40 s), as well as exposure to sodium chloride (NaCl), bile salt, lysozyme, and penicillin. Additionally, the viability of the encapsulated probiotics was investigated in simulated gastrointestinal conditions.

Results: It was found that the sensitivity of free bacterial cells to heat processing was significantly higher compared to encapsulated bacteria. Among the different samples, those containing tragacanth gum exhibited the highest cell viability when subjected to various heat treatments (14.67% reduction for microwave, 13.72% reduction for pasteurization). Furthermore, the study demonstrated that DEs effectively improved the survival of probiotics against NaCl, bile salt, lysozyme, and penicillin. Generally, the gastric conditions (0.55 to 3.30 log Colony Forming Unit (CFU)/g reduction) had a more detrimental impact on probiotic viability compared to the intestinal conditions (0.1 to 0.8 log CFU/g reduction).

Conclusion: Ultimately, DE samples containing tragacanth gum in the W₁ phase displayed the most effective protective effects. This encapsulation technique holds potential for various applications in dairy, meat, and other fermented products.

Impact of Drying Methods on Physicochemical Properties, Bioactive content, and Antioxidant Activity of Opuntia ficus-indica Fruits

S. Belkhir — 2025-04-12

Background: Opuntia ficus-indica (prickly pear), is a highly nutritious fruit known for its antioxidant and medicinal properties. However, its seasonal availability and high moisture content make it perishable, necessitating preservation methods like drying. This study aimed to assess the impact of conventional drying methods on the drying kinetics and quality characteristics of both pulp and peels of prickly pear fruit.

Methods: Fruits harvested in August and September 2022 were subjected two drying methods: Shade drying and Convective drying (CD) at 40 and 60 °C using a hot air oven. Physicochemical and bioactive properties were analyzed., including Total Phenolic Content (TPC) quantified via the Folin-Ciocalteu assay, and antioxidant activity measured using radical scavenging assay. Data were analyzed using XLSTAT (version 14.5.03). One-way Analysis of Variance (ANOVA) followed by Duncan test (p<0.05), and Pearson’s correlation and Principal Component Analysis for data visualization.

Results: Higher drying temperatures resulted in shorter drying times and lower moisture content. Drying also significantly increased the pH, while inducing changes in Total Soluble Solids and Titratable Acidity in both pulp and peels, along with a notable color change. Peels subjected to CD at 60 °C showed the highest Total Phenolic Content and Total Betalains content, at 35.54 mg Gallic Acid Equivalents (GAE)/g dry weight and 0.991 mg/g dry weight, respectively. Flavonoid and tannin content were highest in shade-dried pulp and at 40 °C, indicating the heat sensitivity of these compounds. Minor effects on antioxidant activity (IC₅₀) were observed in pulp during drying, compared to the peels, where the lowest IC₅₀ with values around 2.10 mg/ml, was recorded for convective dried peels at 60°C.

Conclusion: Convective drying at 60 °C proved to be the most effective methods for drying and preserving the bioactive properties of prickly pear fruit, offering a balance between drying efficiency and retention of key nutrients and antioxidants.

Production and Evaluation of Chitosan-Collagen Nanocomposite Packaging Film from Chicken Feet Waste

M.A. Sheir — 2025-04-12

Background: Annually, approximately 3.9 million metric tons of chicken feet are produced. As a common poultry by-product, they are a rich collagen source, representing over 40% of total amino acids. To maximize their potential, innovative utilization is required to enhance their value. The study aimed to investigate the use of broiler chicken feet for producing acid-hydrolyzed collagen and incorporating it into chitosan-collagen composite films, including nanocomposite films.

Methods: Chitosan film, chitosan-collagen composite film, and chitosan-collagen nanocomposite film were prepared. Physical, mechanical, antioxidant, and antimicrobial properties of these composite films were evaluated and compared to identify the most suitable material for food packaging.

Results: Chitosan-collagen nanocomposite film demonstrated favorable characterizations, including mechanical, physical, antioxidant, and antimicrobial properties, in addition to lower oxygen permeability than other films.

Conclusion: Chitosan-collagen nanocomposite film is suitable as a packaging material for preservation purposes, especially in animal-based or high-fat foods

Investigating the Individual and Combined Effect of Essential Oils and Probiotics against Staphylococcus aureus

H. Parihar — 2025-04-12

Background: The pathogenic bacteria present in food contribute to its spoilage and can lead to the development of diseases. Chemical preservatives exhibit toxicity and resistance problems, prompting the need for safer alternatives. Natural phytochemicals and probiotics are effective options, as essential oils and probiotics possess robust antibacterial characteristics. The objective of this study is to investigate the combined effects of probiotics (Lactobacillus plantarum, Lactobacillus casei, and Bifidobacterium bifidum) and essential oils derived from Murraya koenigii (curry patha) and Allium sativum (garlic) in inhibiting the growth of Staphylococcus aureus, a major foodborne pathogen.

Methods: The study assessed the antibacterial effects of M. koenigii and A. sativum essential oils on S. aureus, both alone and in combination with probiotics (L. plantarum, L. casei, and B. bifidum). Antibacterial activity was measured at zero, 24, and 48 h using a culture plate method with serial dilution and pour plate technique. The Bliss Independent model was used to analyze interactions between control and treatments. Synergy factor and relative inhibition were determined using Python software to evaluate the combined effects of essential oils and probiotics. All treatments were performed in duplicate.

Results: M. koenigii and A. sativum essential oils exhibit antibacterial activity against S. aureus, with M. koenigii demonstrating greater potency. Notably, their effectiveness in inhibiting bacterial cells is enhanced when combined with probiotics. In the control group, the colony forming unit/ml of S. aureus was 8.09±0.51, whereas in the presence of M. koenigii essential oil, it significantly reduced to 2±0.2.

Conclusion: While both essential oils and probiotics have antibacterial effects on their own, using them together may require careful attention to ensure effectiveness.

Corrigendum to “Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns” [Journal of Food Quality and Hazards Control 11 (2024) 206-213]

R. Sakooei vayghan — 2025-04-12

The Article Abstract is not available.