Journal of Food Quality and Hazards Control

Application of Nanomaterials in Food Packaging: A Review Study

J. Sadeghizadeh-Yazdi — 2024-09-29

Nanotechnology is one of the unused innovations which has opened its way to different businesses, and is broadly utilized in several areas. One of these industries which play a crucial role in wellbeing of the community is bundling industry. This is a review study conducted on nanotechnology in food packaging. Data collection was based on study features, nanotechnology, nano-composites, and food packaging. The results of research studies have revealed that nanotechnology-based packaging was able to repair packages and prevent food spoilage. Advantages of nanotechnology in food industry, including the ability to enrich as well as encapsulate and preserve useful compounds for their controlled delivery to the target cell, the ability to cover undesirable flavors, the utilization of dynamic, and shrewdly packaging and its application in food quality and security diagnostics have encouraged using this technology. Using these packages will protect food against exchange of oxygen and moisture from the external. Furthermore, nano-materials can be used to protect food from spoilage. Natural polymers such as sugars and proteins are able to form green nano-composites in combination with nano-materials and biomaterials such as cellulose nanofibers, which are non-toxic, biodegradable, and biocompatible, and are transformed into the environment by decomposing organisms. Knowing the capabilities of nanotechnology, it is hoped that the current food packaging systems can be modified and products can be introduced to the community in accordance with the culture of proper nutrition.

Effects of Processing and Preservation Technologies on Keeping Quality of Labeo rohita: Attributes of Nutritional, Microbial and Sensory

M.S. Arefin — 2024-09-29

Background: Fishes being major sources of protein are susceptible to post-harvest losses. Appropriate processing and preservation makes food healthier, safer, tastier, and more shelf-stable. Therefore, an attempt was made to evaluate the effectiveness of different processing and preservation technologies on keeping quality of Labeo rohita (rohu fish), a widely found ray-finned species in South Asia that is important for aquaculture.

Methods: Raw fish fillets were subjected to different processing and preservation technologies including freezing, sun drying, mechanical drying, salting, microwave processing, and marinating to determine their effects on keeping quality. Consequently, sensorial attributes, proximate composition, mineral (calcium (Ca), iron (Fe), and zinc (Zn)) contents and microbiological analyses were carried out. Obtained data were analyzed statistically and compared using one-way analysis of variance (ANOVA) followed by Fisher’s LSD test at 5% level of significance.

Results: The moisture, protein, fat, ash, and carbohydrate contents were 13.01-77.29, 8.62-52.57, 0.86-18.69, 1.34-12.72, and 1.13-27.22%, respectively in different processing and preservation technologies. Drying manifested to be the efficient method in terms of preserving proteins and fats while retention of sensory attributes was obtained in freezing. The contents of Ca, Fe, and Zn were 120.05-227.97, 0.54-1.14, and 0.72-2.04 mg/100 g, respectively. In addition, maximum retention of Zn, Fe, and Ca contents were observed in freezing, sun drying, and marinating, respectively. Furthermore, total bacterial count was in the range of 0-2.6×10⁴ Colony Forming Unit (CFU)/g and no coliforms were detected in any of the raw and processed fish fillets. Results of microbiological study revealed that microwave processing is highly efficient to reduce microbial loads in processed fish.

Conclusion: Combination of different processing and preservation technologies might be useful to the efficient management of fishery resources. Therefore, further research into these combinations is essential to ensure that the nutritional value of fish is preserved.

Developing Flowcharts for Hazard Analysis in Seafood Retail: Critical Control Point Verification

H. Seki — 2024-09-29

Background: Implementing Hazard Analysis and Critical Control Point (HACCP) management across the supply chain is promoted globally to ensure the safety of marine food products due to their rapid quality deterioration. However, many seafood retail stores deviate from adopting these practices. Therefore, in this study, we aimed to create a flowchart based on HACCP and validate it in retail stores.

Methods: Chub mackerel (Scomber japonicus), scallops (Patinopecten yessoensis), and whiteleg shrimp (Litopenaeus vannamei) specimens were purchased from a supermarket from August to December 2020. The handling information of these products from receipt to sales was obtained to prepare an HACCP plan for retail stores. Groups adhering to and deviating from flowchart conditions were categorized as Critical Control Point (CCP)-compliant and CCP-deviant, respectively. Four samples of each product for each condition were analyzed. Bacterial viability was evaluated using the flat agar culture method. Escherichia coli and Vibrio parahaemolyticus were detected using the Brilliant Green-Lactose-Bile and material point methods, respectively. Product freshness was assessed by determining K-values using High-Performance Liquid Chromatography. Results were compared using Student’s t-test.

Results: At elevated storage temperatures, bacterial growth rates were higher in chub mackerel and whiteleg shrimp than those in scallops. E. coli was not detected in any sample, whereas V. parahaemolyticus was detected in scallops and whiteleg shrimp but not in chub mackerel. CCP-deviant refrigerated scallops had increased V. parahaemolyticus counts; however, it did not differ between the frozen scallop and whiteleg shrimp. K-values increased more rapidly in CCP-deviant chub mackerel, whiteleg shrimp, and refrigerated scallops, but not in frozen scallops. Inadequate temperature control during display and sale markedly deteriorated the quality of marine products.

Conclusion: Setting CCPs for marine food product display and sale while controlling temperature can preserve product quality. The flowchart created in this study can be broadly used for marine retail stores.

Molecular Typing of Potentially Pathogenic Escherichia coli Isolated from Fresh Pasta Filata Venezuelan Cheeses

Y.Y. Varela-Rangel — 2024-09-29

Background. Fresh pasta filata cheese is considered as one of the most important foods in the Venezuelan diet. It is typically produced by small-scale producers using raw milk. The objective of this research was to molecularly characterize the pathogenic potential of Escherichia coli strains isolated from pasta filata cheese manufactured and marketed in Venezuela.

Methodology. In the period between January and March of 2019, a total of 36 strains of E. coli were isolated from a variety of pasta filata cheeses including 17 samples of mozzarella, 16 of telita, and 3 of guayanés. These strains were isolated according to the Venezuelan Commission of Industrial Standards (COVENIN) and identified by conventional methods (biochemical and phenotypic tests). Antimicrobial susceptibility was determined using the disk diffusion technique. Phylogenetic grouping and detection of virulence genes were performed by Polymerase Chain Reaction amplification. Diversity and genetic relationships were determined by Rep-PCR.

Results: All strains were susceptible to the tested antibiotics. Phylogroup A (n=19) was the most frequent (52.8%), followed by groups D (n=11; 30.6%), and B1 (n=2; 5.6%). The majority of isolates carried at least two virulence genes, one coding for adhesion mechanisms (fimH) and the other for iron uptake (fyuA). Only one strain of phylogroup A presented a profile consisting of four virulence genes (fimH, fyuA, kpsMT II, and papAH). Four strains that could not be classified according to Clermont's scheme carried resistance genes as well. A heterogeneous population structure was observed by Rep-PCR of the strains.

Conclusion: Results support the hypothesis that the E. coli strains isolated from the three types of pasta filata cheeses manufactured and marketed in Venezuela have identical characteristics and virulence factors to Extraintestinal Pathogenic E. coli strains observed in animals and humans, posing a potential health risk. Therefore, it is essential to improve hygienic and sanitary controls at all stages of cheese production and to implement measures for epidemiological surveillance of potentially pathogenic bacterial strains present in Venezuelan, artisanal pasta filata cheeses.

Extraction and Characterization of Chitosan from Snail Shells (Achatina fulica)

S. Tertsegha — 2024-09-29

Background: Chitosan due to biodegradable and non-toxic characteristics has versatile applications. Extraction and characterization of Chitosan from Snail Shells In January, 2023 Achatina fulica was performed.

Methods: A chemical process involving demineralization and deproteinization was utilized to extract 2000g Chitin from Achatina fulica shells. To produce chitosan, the chitin was subjected to deacetylation. The chitosan was subsequently characterized using Fourier Transform Infrared spectroscopy, X-ray diffraction, and Scanning Electron Microscopy. The physicochemical charactristics and mineral compositionswere investigated and the data were analyzed using the Statistical Package for Social Sciences (SPSS) software version 20.0.

Results: The chitosan obtained from the process was 75%. It exhibited a Degree Of Deacetylation of 82.31%, a molecular weight of 2.65×10⁵ g/mol, an intrinsic viscosity of 1,007.2 mg/g, and a solubility of 70%. The pH value of chitosan in acetic acid solution was recorded at 6.38, with a solubility of 70%. The proximate analysis revealed moisture, ash, fat, protein, crude fiber, and carbohydrate contents of 0.32, 0.72, 2.01, 0.13, 0.15, and 96.67%, respectively.The mineral analysis revealed sodium, potassium, calcium, magnesium, phosphorus, iron, and zinc concentrations of 32.10, 21.80, 721, 288.60, 123.75, 41.77, and 8.48 mg/g, respectively. X-ray diffraction analysis identified the region characterized by the presence of calcite and calcium phosphate, indicating residual minerals in the extracted chitosan, which contribute to its crystalline structure. Fourier Transform Infrared spectroscopy demonstrated functional groups such as amino and hydroxyl groups, whereas Scanning Electron Microscopy reported an irregular particle size with rough surfaces and a microfibrillar crystalline structure.

Conclusion: The current investigation has the potential to promote the sustainable use of a locally abundant yet underutilized resource, assisting in waste reduction and creation of innovative bioactive materials which could be applied in food preservation, pharmaceuticals, and medical devices.

Quality of Reused Frying Oils from Various Fried Food Vendors in Ho Municipality

G. Aboagye — 2024-09-29

Background: Frying makes food tasty; therefore, most people prefer the intake of fried foods to unfried foods. Oil for frying is mostly used again due to cost, and this can pose health hazards to the consumer. The aim of this study was to evaluate the quality of reused frying oils.

Methods: Twenty samples of reused oils collected from fried food vendors in May 2021. Using an experimental study, the samples were analysed and Peroxide, Free Fatty Acid (FFA), Saponification, Iodine Values as well as rancidity and beta carotene were determined. Data from laboratory assays were analysed with Microsoft excel 2013 and SPSS v.26.0.

Results: Moisture content was observed to decrease as median from 1.19% (0.20-4.04%) for oils reused after a day to 0.60% for oils reused after 2 days with a significant effect (p-value=0.049), indicating that the quality of reused frying oil was affected by repeated use. The moisture content was also observed to be higher in oils in which plant products were fried compared to those in which animal products were fried. The Peroxide Value was recorded as 16.80 (5.80-55.80) and 21.90 (11.50-32.30) mEq/kg for oils with 10-20 and 21-40 min frying times, respectively; whilst their moisture content decreased from 0.97 (0.19-2.55) to 0.68% (0.60-0.77%) for 10-20 and 21-40 min, respectively. The authors also observed that factors such as the duration of reuse and storage after frying, conditions of storage, type of food fried in the oil, and the period of frying per food batch impacted the quality attributes of the reused oils. The FFA composition for instance increased with the duration of use of the oils. Furthermore, oils stored in plastic bottles recorded higher FFA values compared to those stored in frying pans.

Conclusion: The findings show the need for fried food vendors to reduce the duration of storage of reused frying oil, and avoid storage conditions that expose oils to excess light. Also, the development of quality standards for highly patronised oils needs to be established to ascertain the impact of low-temperature long-time and high-temperature short-time treatments of the oils among non-existent jurisdictions.

Existence of Synthetic Dyes in Foodstuffs: A Retrospective Study of Food Safety Concerns

R. Sakooei vayghan — 2024-09-29

Background: The use of additives, especially food colors, has attracted the attention of food industries. The purpose of this study is to retrospectively investigate the use of food colors in food products offered in Urmia, Iran.

Methods: In this study, 451 samples of different types of food were collected from Urmia (April 2019-February 2022). To identify the color type, the Thin Layer Chromatography method was used. The samples included a confections (dry sweets), saffron noghl, saffron halva (a type of confectionery originating from Persia and widely spread throughout the Middle East), saffron-flavored rice and chicken, fruit ice cream, traditional saffron-flavored ice cream, fruit drinks, and saffron solutions. These products were produced from establishments engaged in the production and distribution of food and confections, restaurants, halva manufacturing workshops, traditional ice cream production workshops, and coffeehouses. Statistical analysis of data was done using SPSS software (IBM SPSS statistic 16, USA).

Results: Within the group of synthetic dyes analyzed, quinoline yellow, sunset yellow, carmoisine, and tartarazine were identified as the most commonly used synthetic colorants in the examined food products. Findings also showed that rice and saffron chicken samples had the highest average frequency of tartarazine used among the studied food groups (41.66±1.88%). The highest mean frequency of yellow quinoline consumption was also observed in samples of saffron halva (57.27±3.86%), various types of dry sweets (55.50±0.7%), and saffron noghl (52.50±3.53%). Sunset yellow had a low frequency in all groups except saffron ice cream and fruit drinks (p=0.086). The findings showed that the highest average frequency of carmoisine synthetic color consumption was related to saffron ice cream (25±1.41%) and fruit drinks (23.80±2.54%) among the studied food groups.

Conclusion: The findings indicated that approximately 30% of the tested samples, except fruit drinks, contained synthetic colorants.

Food additives Food coloring agents Food ingredients Chromatography, Thin Layer Iran

S. Sultana — 2024-09-29

Background: The sources of milk play a significant role on overall milk quality. Therefore, the current study was intended to evaluate the quality (physiochemical, compositional, and microbiological) and detect the adulterants in milk.

Methods: A total of 200 milk samples were collected during mid of October to mid of December 2022 from four sources viz. Farmgate (50), Milkman (50), Bazar (50), and Branded packet milk (50). Milk samples were examined for various physiochemical, compositional, microbiological properties, and existence of adulterants. Data were analyzed by one way ANOVA and differences were determined by least significant difference test using RStudio.

Results: Physiochemical analysis found significant variation in titratable acidity, protein, fat, salt, Solids-Not-Fat, and Total-Solids content among the sources (p<0.05), while lactose content was found non-significant. The highest (0.17%) and the lowest (0.13%) values for acidity were found in samples obtained from Milkman and Branded packet milk, respectively. Milk sample collected from Farmgate was found significantly higher in protein, fat, lactose, Solids-Not-Fat, and Total-Solids content than the other sources. In microbiological analysis, significant lower Total Viable Count, Total Coliform Count, and Escherichia coli Count were observed in Branded packet milk compared to the milk from Farmgate, Milkman, and Bazar source (p<0.001). In adulteration examinations, only neutralizers (sodium carbonate and bicarbonate) and nitrates were found positive in milk sample collected from Milkman, Farmgate, and Bazar, and their frequency was varied significantly (p<0.001). Overall, the milk obtained from Farmgate was better in terms of nutrient composition and physiochemical properties than the other sources but in respect to microbiological quality, Branded packet milk was found more hygienic.

Conclusion: The study found that the variance in milk sources led to changes in the microbial load, physical appearance, and nutritional content of milk. The present study investigated that the addition of different adulterants and variation in time interval (milking to selling) are the main reasons for the deterioration of milk.