|
|
Microbiological assessment of street foods at the point of sale in Maputo (Mozambique)
收藏
Acácio Salamandane, Ana Carla Silva, Luísa Brito, Manuel Malfeito-Ferreira
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyaa030
In Mozambique, as in other developing countries, the sale of street food is a source of income for thousands of unemployed families. However, the safety of these types of foods is a serious problem, given their frequent association with food-borne outbreaks. The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo, the capital of Mozambique. From 83 different vendors selling different types of foods, 83 samples of ready-to-eat (RTE) street food were analyzed. Mesophiles, Escherichia coli and total coliforms were used as quality and hygiene indicators. Listeria monocytogenes, Salmonella and coagulase positive staphylococci were used as food safety indicators. High proportions of unsatisfactory food samples were found in both traditional hot (76.7%) and cold (75%) foods. L. monocytogenes and Salmonella were tested negative in this survey. However, when coagulase positive staphylococci was used as a food safety indicator, approximately 25% (23/83) of the food samples analyzed were classified as unsatisfactory/potentially hazardous. These results, showing that street food sold in Maputo clearly requires adequate sanitary conditions for its preparation and sale, contribute to the development of good manufacturing practices (GMP) for street food in Maputo, Mozambique. This is the first report on the microbiological quality and safety of street food in Mozambique.
|
|
|
Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics
收藏
Ilaria Lanza, Daniele Conficoni, Stefania Balzan, Marco Cullere, Luca Fasolato, Lorenzo Serva, Barbara Contiero, Angela Trocino, Giorgio Marchesini, Gerolamo Xiccato, Enrico Novelli, Severino Segato
Food Qual Safet. 2021 (1): 1-11.
DOI: 10.1093/fqsafe/fyaa032
Objectives: Near-infrared (NIR) spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated, especially for portable devices. The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times (RT), coupled with multivariate classifier models. Materials and Methods: Ninety-six samples were analysed by both NIR tools at 2, 6, 10 and 14 days post mortem. NIR data were subsequently submitted to partial least squares discriminant analysis (PLS-DA) and canonical discriminant analysis (CDA). The latter was preceded by double feature selection based on Boruta and Stepwise procedures. Results: PLS-DA sorted moderate separation of RT theses, while shelf life assessment was more accurate on application of Stepwise-CDA. Bench-top tool had better performance than portable one, probably because it captured more informative spectral data as shown by the variable importance in projection (VIP) and restricted pool of Stepwise-CDA predictive scores (SPS). Conclusions: NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage. Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts, suitable for routine at-line application for screening of meat quality.
|
|
|
Effect of aluminum stress on the quality of Enteromorpha prolifera based on SEM-EDX and FT-IR
收藏
周丽萍, 王晔, 娄永江, 邵海涛, 李勇勇
Food Qual Safet. 2021 (1): 1-7.
DOI: 10.1093/fqsafe/fyaa037
To clarify the effect of aluminum stress on the quality of Enteromorpha prolifera (E. prolifera) and to explore the mechanism of the combination of aluminum and E. prolifera, we analyzed changes in the nutrients, micromorphology, element distribution, and spectrum of E. prolifera treated with different concentrations of aluminum (0, 0.2, 2.0, and 20.0 μmol·L–1) using scanning electron microscopy-energy dispersive spectroscopy (SEM-EDX) and Fourier-transform infrared spectroscopy (FT-IR). The biomass, protein, dietary fiber, and ash contents of E. prolifera initially increased and then subsequently decreased with an increasing concentration of aluminum. Meanwhile, the total amount of amino acids decreased. Scanning the surface of E. prolifera by SEM-EDX revealed that a high concentration of aluminum damaged the cells of E. prolifera. Additionally, the content of aluminum on the surface of E. prolifera cells increased and the absorption of other elements was also affected. The FT-IR analysis showed that aluminum might combine with the functional groups at the 3408 cm–1, 2928 cm–1, and 1072 cm–1 peaks in E. prolifera and alter the characteristic of the different absorption peaks.
|
|
|
Delphinidin-3-O-sambubioside: a novel xanthine oxidase inhibitor identified from natural anthocyanins
收藏
谢佳宏, 崔昊昕, 徐阳, 谢亮华, 陈卫
Food Qual Safet. 2021 (1): 1-10.
DOI: 10.1093/fqsafe/fyaa038
Objectives This study was conducted to investigate the xanthine oxidase (XO) inhibitory activities of 18 monomeric anthocyanins from berry fruits and roselle, and to illustrate the underlying mechanism of the most active anthocyanin delphinidin-3-O-sambubioside. Materials and Methods Eighteen monomeric anthocyanins were prepared and purified in our laboratory. The inhibitory properties of anthocyanins were investigated by in vitro inhibitory activity studies and fluorescence quenching studies; the inhibitory mechanism was explored through kinetic studies, fluorescence quenching studies, circular dichroism analysis and computational docking simulations. Results XO inhibitory activities of anthocyanins were related to the structures of B rings and glycosides. Among all the tested anthocyanins, delphinidin-3-O-sambubioside showed the most potent inhibitory activity with an IC50 of 17.1 μM, which was comparable to the positive control allopurinol. Spectroscopic results revealed that delphinidin-3-O-sambubioside could spontaneously interact with XO and induce conformational changes. Computational docking study indicated that delphinidin-3-O-sambubioside could bind to XO with a proper orientation, stably formed π–π interactions and hydrogen bonds with key residues, thus preventing the substrate from entering the active pocket. Conclusions In brief, our study identified delphinidin-3-O-sambubioside as a potent XO inhibitor from natural anthocyanins, which is potentially applicable for prevention and treatment of hyperuricemia.
|
|
|
Formation mechanism of isoprene compounds degraded from carotenoids during fermentation of goji wine
收藏
耿嘉钰, 赵璐, 张惠玲
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyaa033
Fermented goji wine as a functional wine is made from yeast fermentation. To our knowledge, fermented goji wine still has a problem with insufficient characteristic aroma. Research has shown that some isoprene compounds with characteristic aromas may improve the aroma of goji wine. Therefore, the present study aimed to investigate the mechanism of isoprene compound production by carotenoid degradation during the fermentation of goji wine. It was found that C1–C6, C5–C6, C6–C7, C7–C8, C8–C9 and C9–C10 were the most easily degraded sites in carotenoids under seven different pretreatment conditions (mechanical treatment, pectinase treatment, adjustment of pH, autoclave treatment, SO2 treatment, oxidation treatment and light treatment). Meanwhile, breaking different sites, different aroma contributions such as woody, rose, fruity and grassy aromas were found. Single-factor simulation experiments of goji wine during the fermentation showed that the metabolites in the fermentation process caused the degradation of carotenoids and most were volatile aroma compounds. These results may help improve the brewing process to enhance the aroma of goji wine.
|
|
|
Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology
收藏
应宇斌, 向迎春, 刘佳琳, 陈欣, 胡玲萍, Yujin Li, 胡亚芹
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyaa034
Objectives Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology was studied in order to (1) obtain frozen Penaeus chinensis of high quality and (2) provide practical guidance for the application of ultrasonic-assisted freezing in Penaeus chinensis. Materials and Methods Three independent and major variables were selected, including initial ultrasonic temperature (°C), ultrasonic power (W) and ultrasonic time (s on/2 s off). On the basis of one-factor experiments, 17 groups of experiments were established by response surface methodology according to Box–Behnken design. Using multiple regression analysis the experimental data were fitted into a second-order polynomial equation, which was tested by proper statistical methods. Results The optimal ultrasonic conditions were as follows: initial ultrasonic temperature 0 °C, ultrasonic power 180 W, ultrasonic time 5 s on/2 s off. Under the optimization conditions, the time of passing through maximum ice crystal generation zone was 105.500 s, which was very close to the predictive passage time of 101.541 s. Conclusions Initial ultrasonic temperature, ultrasonic time and ultrasonic power played an important role in the process of ultrasonic-assisted freezing of Penaeus chinensis. Response surface methodology was used to optimize the three factors in ultrasonic-assisted freezing, which could greatly shorten the time of passing through the maximum ice crystal generation zone and maintain the tissue structure of Penaeus chinensis well.
|
|
|
Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers
收藏
施林佐, Eunhye Kim, 杨蕾玉, 黄艳梅, 任苧, 李博, 何普明, 屠幼英, 吴媛媛
Food Qual Safet. 2021 (1): 1-7.
DOI: 10.1093/fqsafe/fyaa040
Drying tea flowers into a high-quality product is important to its commodity value. In the present work, a combination of microwave-assisted drying and air drying (MAD-AD) was applied in the processing of fresh tea flowers and its effects on flavor quality, active nutraceutical compounds, and antioxidant capacities were studied. The results showed that compared to air drying and freeze drying tea flowers, the MAD-AD tea flowers had higher amounts of active compounds such as catechins, flavonol glycosides, and triterpenoid saponins, and possessed high antioxidant activities. Moreover, this drying method improved the tea flowers’ color and preserved a more floral fragrance. This combined method could be of interest as an industrial method for drying tea flowers with the benefit of reduced processing time, more reserved active compounds and high quality of products.
|
|
|
Paper-containing 1-methylcyclopropene treatment suppresses fruit decay of fresh Anxi persimmons by enhancing disease resistance
收藏
曾玲珍, 施莉丽, 林河通, 林育钊, 林毅雄, 王慧
Food Qual Safet. 2021 (1): 1-8.
DOI: 10.1093/fqsafe/fyab007
Objectives The purpose of this work was to evaluate the potential application of papers containing 1-methylcyclopropene (1-MCP) postharvest treatment for suppressing fruit decay of fresh Anxi persimmons and its possible mechanism. Materials and methods Anxi persimmon fruit were treated with papers containing 1-MCP at the dosage of 1.35 μL/L and stored at 25?±?1 °C and 85 per cent relative humidity for 35 days. During storage, the fruit decay rate and lignin content were evaluated, and the content of total phenolics, the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), chitinase (CHI), and β-1,3-glucanase (GLU) were determined by spectrophotometry. Results The 1-MCP–treated persimmons displayed a lower fruit decay rate, but higher contents of lignin and total phenolics, higher activities of PAL, PPO, POD, CHI, and GLU. Conclusions The treatment with 1-MCP could inhibit the fruit decay of postharvest Anxi persimmons, which might be because 1-MCP enhanced fruit disease resistance by increasing the activities of disease resistance-associated enzymes and retaining higher contents of disease resistance-related substances in postharvest fresh Anxi persimmons. These findings indicate that papers containing 1-MCP at the dosage of 1.35 μL/L have potential application in suppressing fruit decay and extending storage life of postharvest fresh Anxi persimmons.
|
|
|
Metabolomics of ginger based on ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry technology
收藏
严辉, 邹冬倩, 周桂生, 余函纹, 李鹏辉, 王天舒, 包贝华, 郭盛, 段金廒
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyaa036
Objectives Dried ginger and ginger are the same type of medicine and food. The differential components of ginger and dried ginger, dried ginger and ginger charcoal were investigated. Materials and Methods The experimental materials were divided into three sample groups: the ginger group, dried ginger group, and ginger charcoal group. The ginger group, dried ginger group, and ginger charcoal group were qualitatively analyzed by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. The data were processed by Marker View Software. Principal component analysis and orthogonal partial least-square discriminant analysis were performed with SIMCA 13.0 Software. The differential components of the ginger and dried ginger groups as well as the dried ginger and ginger charcoal groups with a variable importance in the projection > 2 (P < 0.05) were identified with PeakView 1.2 Software. Results Ten differential components, including 6-gingerol, 8-gingerol, and 10-gingerol, were identified between the ginger group and dried ginger group; 13 differential components, including 6-shogaol, 10-gingerol, and zingiberone, were identified between the dried ginger group and ginger charcoal group. Conclusions The main differential components between the ginger and dried ginger groups and the dried ginger and ginger charcoal groups were gingerols and diphenylheptanes. Based on metabolomics analysis of the chemical composition of ginger’s medicinal materials, effects, and other related factors, it is recommended that 6-gingerol, 6-shogaol, and zingiberone should be used as indicative components for the respective quality evaluation of ginger, dried ginger and ginger charcoal. The results of this study may provide a basis for the reasonable quality evaluation of ginger medicinal materials.
|
|
|
Food emulsifier glycerin monostearate aggravates phthalates’ testicular toxicity by disrupting tight junctions’ barrier function in rats
收藏
夏玲姿, 杨敏, 贺淼, 姜明哲, 秦畅, 魏智俊, 高海涛
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyab002
Objectives This study aimed to investigate the effect of the widely used food emulsifier glycerin monostearate (GM) on testicular toxicity caused by the mixture of three commonly used phthalate esters (MPEs) in rats, and further to explore the underlying mechanism. Materials and Methods Thirty male Sprague–Dawley rats were randomly divided into three groups. Rats were orally treated with 160 mg/kg/d MPEs in the MPEs group; coinstantaneously treated with 160 mg/kg/d MPEs and 200 mg/kg/d GM in the MPEs?+?GM group; and treated with the excipient in the control group. The intervention lasted for 5 weeks. Testis weight, epididymis weight, testicular histopathology, and serum testosterone were detected for testicular toxicity evaluation. The testicular ultrastructure, the tight junction proteins zonula occluden (ZO)-1, and claudin were measured for the mechanism exploration. Results The body weight, epididymis, serum testosterone level, and anogenital distance in the MPEs?+?GM group were significantly decreased compared with control group (P?<?0.05); Testicular histopathological observation showed that shed spermatids were observed in the MPEs?+?GM group. Ultrastructural observation of testicular cells showed that the cristae number was decreased in some mitochondria in the MPEs group, whereas the cristae were fused and disappeared in most mitochondria in the MPEs?+?GM group. The tight junctions were broken in the MPEs?+?GM group; meanwhile, the expression of ZO-1 and claudin were altered in the MPEs?+?GM group (P?<?0.01). Conclusions The results from this study indicated that GM aggravated MPEs’ testicular toxicity, which might relate to the injured mitochondria and damaged tight junctions in testicular tissue.
|
|
|
Safety assessment of condensed phosphate intake from fishery and processed marine food products in Korea with respect to gender, age, and region
收藏
Hyung Soo Kim, Dae Yong Jang, Ye Ji Koo, Eun Chul Pack, Seung Ha Lee, Dal Woong Choi
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyab003
Condensed phosphates are used as food additives, especially in marine products and meat, to improve food quality. The import and consumption of fishery and processed marine food products in Republic of Korea have reportedly increased by ~5 per cent annually. However, processed marine food products are often intentionally adulterated with excessive amounts of condensed phosphates to increase their weight. Excessive intake of condensed phosphates via consuming processed marine food products can lead to various adverse effects on human health due to anionic imbalance. Herein, we conducted a safety assessment of condensed phosphates in 14 types of fishery and processed marine food products in Korea for the first time. Subgroup analysis of various factors including gender, age, and region was also performed, and the risk level of exposure for each group was estimated. Safety assessments by age and gender indicated that infants were at the highest risk. In the regional safety assessment, Chungnam, the most inland region, showed the lowest risk. For both the general and the high-intake groups (95th percentile) in all classifications, the risk was lower (<20 per cent) than the international standard, and the phosphorus content of the 14 types of processed marine products in Korea was confirmed to be safe for human consumption.
|
|
|
Effects of decontamination treatment combined with natural chemicals and/or ultra-high pressure on the quality and safety of ready-to-eat wine-pickled mud snails (Bullacta exarata)
收藏
邹小欠, 彭思佳, 庞春霞, 王俊豪, Mohamed Hawali Bata Gouda, 杜传来, 余炬波, 罗海波, 姜丽
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyab001
Ready-to-eat wine-pickled mud snails (Bullacta exarata) typically host a large number of microorganisms and are frequently contaminated with pathogenic bacteria during processing, resulting in a higher risk for foodborne illness with consumption. In this study, the decontamination effects of different treatment methods, including the use of ultrasonic cleaning (USC), natural chemicals, and ultra-high pressure (UHP), on the quality and safety of pickled mud snails were investigated by assessing the total viable count (TVC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid-reactive substance (TBARS), and pH value of the products after 12 months of storage at –20 °C. Treatment with 200 W USC for 5 min was the most effective approach for reducing TVC in raw mud snails, with a minimal change in food quality. Natural chemical treatment or UHP treatment significantly inhibited the increase in TVC, pH, and TBARS and TVB-N accumulation compared with the control group; however, their combined treatment had no synergistic effect. In contrast, the combined chemical treatment was more effective in inhibiting changes in the above indices in pickled mud snails than UHP treatment alone or combined chemicals+UHP treatment. In addition, the bacterial diversity of pickled mud snails before and after 12 months of storage at –20 °C was determined using Illumina MiSeq sequencing. Our results indicated that USC combined with natural chemicals can be utilized commercially to maintain the quality and safety of pickled mud snails during storage at –20 °C.
|
|
|
Using endogenous pigments to recolour roasted green tea
收藏
朱宏凯, 张坚强, 刘飞, 陈琳, 叶阳
Food Qual Safet. 2021 (1): 1-8.
DOI: 10.1093/fqsafe/fyab006
Roasted green tea exhibits undesirable dark green that can seriously affect sensory quality, market price, and consumer acceptance. The aim of this work was to propose a method of improving the appearance of the roasted green tea. In this study, rehydration with freeze-drying (RFD) was used to recolour the tea leaves by redistributing the endogenous pigments. The results indicated that the colour of the roasted green tea changed from dark green to bright green after the RFD treatment, the values of L* and b* were significantly increased (P<0.05), and the value of a* was significantly decreased (P<0.05). In addition, the RFD treatment making the yellow–green pigments transfer onto the surface of the tea leaves also induced a change in pigment contents, including chlorophylls, carotenoids, and flavonoid glycosides. The well-defined optimum parameters for the rehydration process were moisture content of tea leaves at 35 per cent, water temperature 25 °C, and a standing time of 1.5 h.
|
|
|
Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein
收藏
凌建刚, 宣晓婷, 徐子涵, 丁甜, 林旭东, 崔燕, 刘东红
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyab008
This study compared the effects of conventional thawing methods (water immersion thawing (WIT, (25±1) °C), natural air thawing (AT, (25±1) °C, relative humidity (RH) (65±2) per cent), refrigerator thawing (RT, 4 °C, RH (80±2) per cent) and low-temperature (LT) combined with high-humidity thawing (LT, –1 °C to 1 °C (LT–1–1), 2–4 °C (LT2–4), 5–7 °C (LT5–7) and 8–10 °C (LT8–10), RH≥95 per cent) on the water-holding capacity, lipid oxidation and biochemical properties of Portunus trituberculatus (P. trituberculatus) myofibrillar protein. The results showed that WIT and AT significantly decreased the water-holding capacity while dramatically increasing lipid oxidation, protein oxidation and degeneration, resulting in serious P. trituberculatus quality deterioration. High humidity was beneficial for P. trituberculatus thawing. The thawing time of P. trituberculatus under the conditions of LT2–4 was only 39.39 per cent of that of conventional air thawing at 4 °C (RT), and the LT2–4 samples not only maintained better water-holding capacity but also had an obviously reduced degree of lipid oxidation, protein oxidation and denaturation. Thawed samples LT2–4 and LT5–7 provided better maintenance of P. trituberculatus quality than the LT–1–1 and LT8–10 samples. The best quality was exhibited after thawing at 2–4 °C. The levels of thiobarbituric acid reacting substances, carbonyl content and surface hydrophobicity observably decreased in these samples, while the total sulfhydryl contents dramatically increased compared to those of conventionally thawed samples, indicating lower lipid oxidation and protein oxidation. Moreover, the Ca2+-ATPase activity of the sample thawed at 2–4 °C (2.06 μmol Pi/mg prot/h) was markedly higher than that of samples subjected to WIT and AT. The product qualities observed after thawing at –1 °C to 1 °C, 5–7 °C and 8–10 °C under LT were comparable to that observed by RT. Considering its thawing efficiency and product quality, LT is a suitable method for the thawing of P. trituberculatus, and the ideal thawing conditions were LT at 2–4 °C.
|
|
|
Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry combined with metabolomics approach
收藏
王新磊, 宋学博, 朱琳, 耿晓杰, 郑福平, 赵强忠, 孙啸涛, 赵东瑞, 冯声宝, 赵谋明
Food Qual Safet. 2021 (1): 1-8.
DOI: 10.1093/fqsafe/fyab014
Objectives The ageing process has a significant impact on the aroma of Chinese Baijiu, which could strengthen the desirable flavor characteristics and reduce the undesirable ones. The aim of this study was to observe the initiation of meaningful changes in volatile fraction and locate the ageing markers during ageing storage of Chinese Highland Qingke Baijiu. Materials and Methods Samples of Chinese Qingke Baijiu were aged for 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, and 11 months before analysis. The samples were isolated by liquid–liquid extraction and then analyzed by comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry. The acquired data were processed by untargeted and targeted metabolomics approach to locate the ageing markers. Results The untargeted metabolomics analysis (hierarchical clustering analysis, HCA) shows that the chemical composition of Qingke Baijiu presents a statistically significant deviation from the reference scenario after 5 months. Subsequently, supervised statistics analysis (orthogonal partial least squares discrimination analysis) was performed to locate the markers, which changed significantly during ageing. Fifteen markers were located, and seven of them were acetals. Notably, 1,1-diethoxy-propane, 1,1-diethoxy-butane, and 1,1-diethoxy-3-methyl-butane are important contributors to the flavor of Chinese Baijiu. The identified markers were applied for the untargeted metabolomics (HCA), and the results revealed that these markers could divide the Qingke Baijiu into two ageing stages, 0–5 months and 6–11 months. Conclusion The results suggest that it is a valuable tool for monitoring the changes of volatile compounds and locating the age markers in Chinese Baijiu.
|
|
|
A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes
收藏
乔丽萍, 王海林, 邵金升, 路来风, 田金虎, 刘霞
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyab015
Objectives The purpose of this study was to evaluate the antibrowning functions of hawthorn leaf extract on fresh-cut potato and its possible mechanism. Materials and Methods Fresh-cut potatoes were treated with different concentrations (0.01%, 0.05%, and 0.1%) of hawthorn leaf extract and preserved at 4 ℃ for 8 days. The appearance and colour of potato slices were evaluated, along with the content of the phenol, malondialdehyde (MDA), and hydrogen peroxide (H2O2) during cold storage. Meanwhile, the activities of polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL), lipoxygenase (LOX), catalase (CAT), superoxide dismutase (SOD), and the antioxidant capacity were determined. Furthermore, the composition of hawthorn leaf extract was analyzed by high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS). Results The addition of hawthorn leaf extract effectively delayed the browning process. It not only enhanced the CAT activity and antioxidant capacity but also reduced the LOX activity and accumulation of MDA and H2O2. Meanwhile, the activities of PPO, POD, and PAL as well as the content of phenol were controlled. Additionally, 25 phenols, 34 flavonoids, and 5 proanthocyanidins were identified through high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS), including caffeic acid, quercetin and catechol. Conclusion Hawthorn leaf extract significantly alleviated the browning of fresh-cut potato. It could serve as a natural antibrowning alternative by stabilizing the membrane and modulating reactive oxygen species and redox reactions.
|
|
|
A risk scoring system for seafood supply chain breaches and examination of freshwater fish imported to Australia
收藏
Michelle Williams, Marta Hernandez-Jover, Thomas Williams, Shokoofeh Shamsi
Food Qual Safet. 2021 (1): 1-15.
DOI: 10.1093/fqsafe/fyab004
Legislative changes have altered the way imported edible seafood is inspected in Australia. Greater onus of responsibility has been placed on exporting countries to provide documentary evidence of adherence to internally recognized food safety standards. According to global trade agreements, any additional safety tests applied to freshwater fish imported into Australia must be justified. Therefore, the aim of this study was to develop a risk scoring method to provide justification for identifying countries as ‘Freshwater fish high risk’ and to examine the seafood they export to Australia for seafood supply chain breaches. Scoring was conducted using six predictor variables, identified in the literature as important contributors to seafood supply chain breaches, to achieve the outcome variable, Country considered ‘Freshwater fish high risk’. Sixty-seven fish fillets (9.55 kg) of the same species were examined from the third highest scoring country (Country 20) and 562 (5.6 kg) whole fish from the sixth highest scoring country (Country 22). Country 20 had supply chain breaches of 28 macroscopic yellow cysts in one fillet. Two hundred and thirteen parasites and other supply chain breaches were identified in fish from Country 22, including retained liver (91 per cent), visible mud (11 per cent), a variety of debris (16 per cent) and, depending on the commodity code, these fish were imported to Australia under full intestine (90 per cent), retained gills (89 per cent), and partial intestine (9 per cent). Three serious physical hazards were recovered from the edible portion of three ‘consumer-ready’ fish and snails of Genus Lymnaea and Indoplanorbis were recovered from gill mud also from ‘consumer-ready’ fish. The study showed variable results from the scoring system and vast differences in seafood supply chain breaches between the third and sixth highest scoring countries.
|
|
|
Effect of raspberry extract on wound healing
收藏
陆文静, 徐萌, 袁友卫, 张雪梅, 檀建新, 何俊萍, 田益玲
Food Qual Safet. 2021 (1): 1-8.
DOI: 10.1093/fqsafe/fyab013
The main purpose of this study was to investigate the effect of raspberry extract on wound healing and compare it with that of ellagic acid. The elimination of excess free radicals was the key to preventing wound inflammation; cellular antioxidation activity was evaluated using an oxidative stress damage cell model. Cell proliferation ability was measured using the WST-1 assay, and the migration capacity was determined using the wound scratch assay. A mouse wound model was used to verify the effect of raspberry extract on wound healing. The cellular antioxidant activity of the extract ((50.31±3.17) μg/mL) was slightly lower than that of ellagic acid ((44.59±2.38) μg/mL). The results of a cell proliferation assay showed that both raspberry extract and ellagic acid at 5 μg/mL could significantly (P<0.01) promote the proliferation of HaCaT cells. After culturing for 24 h and 48 h, the cell healing rates of the extract were (41.11±0.38) per cent and (68.88±2.51) per cent, respectively, whereas the corresponding rates of ellagic acid were (39.01±2.40) per cent and (70.33±0.89) per cent; hence, there were no significant differences between them (P>0.05). The wound areas of mice fed low, medium, and high doses of raspberry extract for 14 days were 1.66, 1.41, and 1.24 mm2, respectively, which were significantly lower than that of the blank control group, 2.18 mm2 (P<0.05). These findings indicate that raspberry extract and ellagic acid exhibit similar antioxidant capacities and equivalent cell proliferation-promoting capabilities. In the mouse test, raspberry extract effectively promoted a reduction in wound area. This work demonstrates the potential of raspberry extract in wound healing, suggesting a promising application of raspberry resources in the fields of functional foods, cosmetics, and medicine.
|
|
|
Potential development of non-synthetic food additives from orange processing by-products—a review
收藏
Erik S Dassoff, Jonathan X Guo, Yan Liu, Selina C Wang, Yao Olive Li
Food Qual Safet. 2021 (1): 1-14.
DOI: 10.1093/fqsafe/fyaa035
Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60 per cent of the total, with their main application in juice production. During orange juice production, only about 50 per cent of the fresh orange weight is transformed into juice, with the remaining 50 per cent comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange by-products, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the by-product from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these by-products are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange by-products still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a ‘clean-label’, non-synthetic preservative, which rationalizes this review.
|
|
|
Coffee cell walls—composition, influence on cup quality and opportunities for coffee improvements
收藏
李争, 张春堂, 张媛, 曾为, Igor Cesarino
Food Qual Safet. 2021 (1): 1-21.
The coffee beverage is the second most consumed drink worldwide after water. In coffee beans, cell wall storage polysaccharides (CWSPs) represent around 50 per cent of the seed dry mass, mainly consisting of galactomannans and arabinogalactans. These highly abundant structural components largely influence the organoleptic properties of the coffee beverage, mainly due to the complex changes they undergo during the roasting process. From a nutritional point of view, coffee CWSPs are soluble dietary fibers shown to provide numerous health benefits in reducing the risk of human diseases. Due to their influence on coffee quality and their health-promoting benefits, CWSPs have been attracting significant research attention. The importance of cell walls to the coffee industry is not restricted to beans used for beverage production, as several coffee by-products also present high concentrations of cell wall components. These by-products include cherry husks, cherry pulps, parchment skin, silver skin, and spent coffee grounds, which are currently used or have the potential to be utilized either as food ingredients or additives, or for the generation of downstream products such as enzymes, pharmaceuticals, and bioethanol. In addition to their functions during plant development, cell walls also play a role in the plant’s resistance to stresses. Here, we review several aspects of coffee cell walls, including chemical composition, biosynthesis, their function in coffee’s responses to stresses, and their influence on coffee quality. We also propose some potential cell wall–related biotechnological strategies envisaged for coffee improvements.
|
|
|
The role of signal production and transduction in induced resistance of harvested fruits and vegetables
收藏
王斌, 毕阳
Food Qual Safet. 2021 (1): 1-8.
DOI: 10.1093/fqsafe/fyab011
Postharvest diseases are the primary reason causing postharvest loss of fruits and vegetables. Although fungicides show an effective way to control postharvest diseases, the use of fungicides is gradually being restricted due to safety, environmental pollution, and resistance development in the pathogen. Induced resistance is a new strategy to control postharvest diseases by eliciting immune activity in fruits and vegetables with exogenous physical, chemical, and biological elicitors. After being stimulated by elicitors, fruits and vegetables respond immediately against pathogens. This process is actually a continuous signal transduction, including the generation, transduction, and interaction of signal molecules. Each step of response can lead to corresponding physiological functions, and ultimately induce disease resistance by upregulating the expression of disease resistance genes and activating a variety of metabolic pathways. Signal molecules not only mediate defense response alone, but also interact with other signal transduction pathways to regulate the disease resistance response. Among various signal molecules, the second messenger (reactive oxygen species, nitric oxide, calcium ions) and plant hormones (salicylic acid, jasmonic acid, ethylene, and abscisic acid) play an important role in induced resistance. This article summarizes and reviews the research progress of induced resistance in recent years, and expounds the role of the above-mentioned signal molecules in induced resistance of harvested fruits and vegetables, and prospects for future research.
|
|
|
Melatonin in plants: what we know and what we don’t
收藏
张子昕, 张阳
Food Qual Safet. 2021 (1): 1-9.
DOI: 10.1093/fqsafe/fyab009
Melatonin is an endogenous micromolecular compound of indoleamine with multiple physiological functions in various organisms. In plants, melatonin is involved in growth and development, as well as in responses to biotic and abiotic stresses. Furthermore, melatonin functions in phytohormone-mediated signal transduction pathways. There are multiple melatonin biosynthesis pathways, and the melatonin content in plants is greatly affected by intrinsic genetic characteristics and external environmental factors. Although melatonin biosynthesis has been extensively studied in model plants, it remains uncharacterized in most plants. This article focuses on current knowledge on the biosynthesis, regulation and application of melatonin, particularly for fruit quality and preservation. In addition, it highlights the links between melatonin and other hormones, as well as future research directions.
|
|
|
Integrative analysis of microbiome and metabolome in rats with Gest-Aid Plus Oral Liquid supplementation reveals mechanism of its healthcare function
收藏
Min Cheng, Yuanfang Sun, Leqi Wang, Lirong Tan, Huizi Jin
Food Qual Safet. 2021 (1): 1-.
DOI: https://doi.org/10.1093/fqsafe/fyab010
Objective This study aimed to elucidate the possible mechanism of Gest-Aid Plus Oral Liquid (GAP) on healthcare function. Method Ultrahigh-performance liquid chromatography–quadrupole time-of-flight mass spectrometry-based metabolomics and 16S rDNA sequencing of gut microbiota were performed on serum and fecal samples of GAP and control rats. Additionally, short-chain fatty acids (SCFAs) and inflammatory cytokines in fecal samples were determined through gas chromatography–mass spectrometry and enzyme-linked immunosorbent assay kits. Result Metabolomics discovered 41 metabolites, which mainly involved amino acid metabolism, lipid metabolism, coenzyme factors, and vitamin metabolism. Administration of GAP increased abundance of Prevotella_9, Alloprevotella, Blautia, Phascolarctobacterium, Parabacteroides, and Fusicatenibacter, and six SCFAs were increased in the GAP group. Measurement of inflammatory cytokines showed that GAP had an anti-inflammatory effect in rats. Conclusion Administration of GAP greatly affects the aspartate metabolism and microecology of rats, enhances intestinal motility and gut barrier integrity and anti-inflammation. These findings not only have possible implications for further application of GAP, but also provide a link between the gut microbiome, SCFAs, inflammation and serum metabolites in rats.
|
|
|
Inhibition of Botrytis cinerea and control of gray mold on table grapes by calcium propionate
收藏
Chenxu Sun, Chuanxi Zhu, Ying Tang, Dandan Ren, Yunfei Cai
Food Qual Safet. 2021 (1): 1-.
Abstract Objectives The gray mold fungus Botrytis cinerea (B. cinerea) infects a wide range of crops before and after harvest, causing huge losses worldwide. Inhibition mechanisms of B. cinerea in vitro and in plants by calcium propionate (CP), generally recognized as a safe substance, are described in this study. Materials and methods Wild-type and transgenic mutant strains of B. cinerea were used in the study to evaluate the effects of CP on fungal growth and development in vitro. Plant materials including tomato leaves and table grapes were tested for controlling efficiency of CP against gray mold deterioration in vivo. Results Mycelial growth of B. cinerea was inhibited by CP in a dose-dependent manner with occasional disruption of hyphal tips, causing cellular collapse and efflux of cell contents. Staining with fluorescein diacetate and propidium iodide indicated that CP decreased fungal cell viability. Inhibition efficiency of CP against B. cinerea was enhanced by reducing pH. In contrast, the vel1 mutant, which exhibited deficiency in acid production, was more resistant to CP, suggesting that inhibition of B. cinerea by CP is enhanced by the acidification ability of the fungus itself. Additionally, CP inhibited infection cushion development by germlings of B. cinerea. Infection assays with tomato leaves and table grapes showed that CP inhibited decay development in both host tissues. Moreover, application of CP on grapes 3 days prior to harvest could contribute to management of deterioration caused by spontaneous fungal diseases during storage. Conclusion CP can suppress hyphal growth, inhibit infection cushion development, and reduce the virulence of B. cinerea. CP is thus promising for practical management of gray mold in fruit crops and merits further evaluation.
|
|
|
Combining Knowledge- and Data-Driven Fuzzy Approach to Evaluate Shelf-Life of Various Seafood Products
收藏
Food Qual Safet. 2021 (1): 1-.
DOI: 10.1093/fqsafe/fyab022
Due to the complexity of the deterioration process of seafood products, relying on one indicator is not adequate to determine the quality of such products. Usually, shelf-life was estimated based on various indicators complicating the decision-making process. Decision Support Systems are considered as a good solution. The current study aims to establish a simple and novel fuzzy model based on a combination of knowledge- and data-driven approaches to define a fuzzy quality deterioration index (FQDI) in various seafood products (rainbow trout, threadfin bream, and white shrimp samples) during cold storage. Total volatile basic nitrogen (TVB-N) and psychrotrophic microorganisms counts (PMCs) were determined based on traditional methods. The sensory analysis was performed by a data-driven fuzzy approach. Overall, the shelf-life of the rainbow trout fillet was estimated to be 8 days, based on all the freshness parameters. However, the shelf-life of the Japanese threadfin bream fillet was 5–7 days according to the microbial and chemical parameters, respectively. This time for shrimp samples was 6–8 days using sensory score and TVB-N contents. The results of data-driven fuzzy approach showed all of the quality properties were considered as the ‘Important’–‘Very Important’ (defuzzification score?>75). The TVB-N and PMCs were the most and weakest freshness quality properties (defuzzified-values: 84.64 and 78.75, respectively). Based on FQDI, the shelf-life of the rainbow trout, Japanese threadfin bream, and shrimp samples were estimated to be 8, 5, and 7 days, respectively. This method was able to successfully provide a comprehensive deterioration index for evaluating the seafood shelf-life. Such a total index can be considered as a comprehensive output (y variable) to predict seafood freshness by rapid and nondestructive method.
|
|
|
Optimization of Unit Operations for Microencapsulating Ferrous Fumarate During Scale-Up of Double Fortification of Salt with Iron and Iodine
收藏
Oluwasegun Modupe, Kiruba Krishnaswamy, Yao Olive Li, Levente L Diosady
Food Qual Safet. 2021 (1): 1-.
DOI: 10.1093/fqsafe/fyab023
Abstract Objectives This study evaluates factors responsible for the floating of iron premix in double fortified salt (DFS), which initially affected the large-scale implementation of the salt fortification program in India, and provides solutions to the scale-up of the technology. Materials and Methods To mitigate this time-sensitive scale-up challenge. First, the iron premix samples were obtained from the industrial scale-up pilot studies in India, evaluated for the impact of the amount of coating material (5 per cent, 7.5 per cent, and 10 per cent (in weight)), type of formulation (soy stearin, SEPIFILM and hydroxypropyl methylcellulose), amount of titanium dioxide (25-35 per cent (in weight)) used for color masking; Second, we studied the effect of change in the composition of the coating, from 10 per cent (in weight) soy stearin to a double coat with 5 per cent (in weight) hydroxypropyl methylcellulose and 5 per cent soy stearin or 10 per cent soy stearin and 1 per cent (in weight) lecithin mixture, on particle density, floating or sinking property of the iron premix, and on the stability of iodine in the DFS. Results It was observed that the hydrophobic nature and the amount of soy stearin used for coating caused the floating issue. The double coating with 5 per cent hydroxypropyl methylcellulose and 5 per cent soy stearin was preferred because lecithin in soy stearin enhanced the moisture-aided adverse interaction between iron and iodine. Shelf-life storage studies proved over 80 per cent iodine retention after 12 months of storage in the DFS formulated with iron premix double-coated with hydroxypropyl methylcellulose and soy stearin. Conclusion This proffered solution enabled the full implementation of the double fortification program in India.
|
|
|
Using Risk–Benefit Analysis to Control Salmonella in Chicken Meat
收藏
Eduardo Cesar Tondo, Claudia Titze Hessel Gonçalves
Food Qual Safet. 2021 (1): 1-.
DOI: 10.1093/fqsafe/fyab027
We have created a risk–benefit analysis (RBA) model to assist in food safety decision-making by analyzing Salmonella control in Brazilian chicken meat. First, we described the issues in a risk profile and used a 5×5 matrix to rank the risks associated with Salmonella. We then classified the magnitude of benefits and costs of control measures using another matrix. Finally, we verified the beneficial effects of recommended control measures using Quantitative Microbiological Risk Assessment (QMRA). The RBA classified Salmonella contamination as risk 6, indicating that control measures should be taken in the short and medium terms. It also recommended the adoption of biosecurity measures on farms to reduce the prevalence of Salmonella in birds, better control of carcass washings and chiller tank management, and information placement on packages and campaigns to raise the awareness of the population about the need to control Salmonella contamination before consumption. On the other hand, it did not recommend better controls at scalding and defeathering. QMRA confirmed the beneficial effects of the recommended control measures. For example, as Salmonella prevalence in poultry increased from 4.04 per cent to 50 per cent, the risk of infection per serving also increased from 0.0080 to 0.071. Although better controls in washings and chiller tank management did not affect the risk of infection, it reduced Salmonella counts on carcasses. We assume that the presence of Salmonella on carcasses was due to improper thermal processing or cross-contamination, which increased the risk from 0.0080 to 0.015962. The RBA demonstrated the logic involved in the adoption of control measures, and this can be helpful in the risk management of food safety issues.
|
|
|
Quantum dot biosensor combined with antibody and aptamer for tracing food-borne pathogens
收藏
Feifei Sun, Jing Zhang, Qingli Yang, Wei Wu
Food Qual Safet. 2021 (1): 1-.
Due to the increasing number of food-borne diseases, more attention is being paid to food safety. Food-borne pathogens are the main cause of food-borne diseases, which seriously endanger human health, so it is necessary to detect and control them. Traditional detection methods cannot meet the requirements of rapid detection of food due to many shortcomings, such as being time-consuming, laborious or requiring expensive instrumentation. Quantum dots have become a promising nanotechnology in pathogens tracking and detection because of their excellent optical properties. New biosensor detection methods based on quantum dots are have been gradually developed due to their high sensitivity and high specificity. In this review, we summarize the different characteristics of quantum dots synthesized by carbon, heavy metals and composite materials firstly. Then, attention is paid to the principles, advantages and limitations of the quantum dots biosensor with antibodies and aptamers as recognition elements for recognition and capture of food-borne pathogens. Finally, the great potential of quantum dots in pathogen detection is summarized.
|
|
|
A review: antimicrobial properties of several medicinal plants widely used in Traditional Chinese Medicine
收藏
Kun Chen, Wei Wu, Xiudan Hou, Qingli Yang, Zhaojie Li
Food Qual Safet. 2021 (1): 1-.
DOI: 10.1093/fqsafe/fyab020
Due to the dramatic increase in the use of antibiotics and growing health threat of bacterial resistance to many commonly used antibiotics, many studies have been directed at developing new and effective antibacterial compounds, among which many new, natural, and effective antibacterial compounds discovered from medicinal plants have drawn great interest and raised new hope for treating the challenges of antibiotic resistance. This review aimed to summarize the most important and widely used medicinal plants that were reported to have antibacterial activities. A general literature search from 2010 to 2020 was conducted using different databases, including Science Direct, Web of Science, and PubMed. According to the literature, three medicinal plants with outstanding antibacterial activities, Taraxacum officinale, Coptis Rhizome, and Scutellaria baicalensis, were screened and reviewed by prioritization. The extraction methods, antibacterial activities of different parts of plants or the plant-derived compounds, spectra of antibacterial activities, and toxicity were described, respectively. However, the antibacterial activities of the extracts or pure compounds as reported in the reviewed literature were mostly based on in vitro assays, and moreover, the deeper antibacterial mechanisms have not been elucidated clearly. Therefore, further studies are required in the fields of purification and identification of the antibacterial compounds, its mechanisms of action, and synergistic effects in combination with other antibacterial drugs, which may be helpful in the development of new antibacterial drugs.
|
|
