Journal of Food Quality
Research Article
Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence
The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi) for infants, determining its rheological profile with the addition of agar extracted from cochayuyo in three concentrations (0.10, 0.15, and 0.20) % w/w, respectively, with help of artificial intelligence (AI) pathway. Agar was withdrawn from the cochayuyo by alkaline treatment with 0.04 M NaOH, obtaining a yield of 1%. Consequently, each compote was subjected to a sensory attributes using a 5-point hedonic scale with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis using AI as a base is applied to both adult and infant panelists determined that the compote that had as input agar from cochayuyo at a concentration of 15% had greater acceptability due to the fact that significance was reported () according to Friedman’s test. The compote with the highest acceptability was subjected to proximal chemical characterization, reporting the following: moisture (64%), protein (1.68%), fat (1.01%), fiber (2.35%), ash (1.34%), and carbohydrates (29.62%). Its physicochemical characterization was also determined, reporting the following: pH (4.32), soluble solids (16° Brix), and total acidity (0.23 g malic acid/100 g compote). Finally, A Brookfield RV-DVIII ULTRA viscometer with Spindles N° 5 and 6 was used to integrate AI data gathering and use it for rheological profile assessment. The loquat compote was found to have a non-Newtonian, pseudoplastic behavior that was adjusted to the Ostwald–De Waele model with an R2 = 0.987.
Research Article
The Oxidative Stability of Chia Seed Oil Enriched with Oregano (Origanum vulgare L.) and Yarrow (Achillea millefolium) Extracts
Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow (Achillea millefolium) extracts at different concentrations (600, 1200, and 1800 ppm) was evaluated under accelerated oxidation conditions for 5 days. The total phenolic compounds and antioxidant activity of oregano extract were higher than the yarrow extract. With decreasing concentrations of extracts and increasing time, the oxidative stability of chia seed oil decreased significantly (). At the first day, the acid value of chia seed oil did not show a significant difference, and the highest acid value was related to the control sample at the end of the storage period. The oil containing 1200 and 1800 ppm of oregano extract had the lowest acid, peroxide, anisidine, and Totox values. In the rancimat, the highest oxidative stability index (OSI) was shown in the sample containing 1800 ppm oregano extract, followed by yarrow extract. Our findings showed the potential of oregano and yarrow extracts by improving the oxidative stability of chia seed oil, especially at 1200 and 1800 ppm. At similar concentrations, oregano extract was more successful than yarrow extract in reducing the oxidation rate.
Research Article
Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders
Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.
Review Article
Recent Research Advancements of Coffee Quality Detection: Targeted Analyses vs. Nontargeted Fingerprinting and Related Issues
Coffee is an important commercial product that arose various quality issues. Different techniques have been applied to detect coffee quality. This review focused on the recent updates in the detection methods of coffee from a targeted versus nontargeted perspective. This review introduced case studies of the current research progresses on targeted and nontargeted detection approaches. Their merits and demerits were evaluated as an analysis of coffee quality. The targeted approach, including liquid chromatography (LC), gas chromatography (GC), thin-layer chromatography (TLC), and capillary electrophoresis (CE), evaluates the quality of coffee by specific markers, whereas the nontargeted approach tests whether the sample is abnormal, without prior knowledge of what caused the abnormality, usually coupled with chemometrics. The nontargeted techniques commonly involve LC, GC, nuclear magnetic resonance (NMR), infrared spectroscopy (IR), ultraviolet-visible spectroscopy (UV-Vis), laser-induced breakdown spectroscopy (LIBS), and mass spectrometry (MS). This work may provide guidance for resolving most aspects of the quality problems in coffee, such as adulterant detection, species identification, and geographical origin discrimination.
Research Article
Heavy Metals Concentration in Sardina pilchardus (Walbaum, 1792) from the Moroccan Mediterranean Coast and Potential Human Health Risk Assessment
Due to their toxicity, long persistence, bioaccumulative nature, and biomagnification in the food chain, heavy metals pose a serious hazard. The aim of this study was to evaluate the health risks associated with the consumption of Sardina pilchardus (Walbaum, 1792) and to study the spatiotemporal dynamics of four potentially toxic metallic elements. Three hundred and sixty specimens of sardine were collected between December 2020 and October 2021 at three Mediterranean coast sites, Beni-Ensar, Ras el Ma, and El-Houceima, in the northeast region of Morocco. The toxic metallic elements were evaluated by assessing the contamination level of cadmium (Cd), mercury (Hg), lead (Pb), and arsenic (As) in the muscle, liver, and gills of sardine from the Mediterranean Moroccan coast. The results showed a significant effect of the study area, organ, and season () on Moroccan Mediterranean sardine heavy metal contamination levels. Regardless the location and season, the liver presents the higher concentration of the studied metals (). The highest heavy metal concentrations of Cd (0.408 μg·g−1 wet weight (ww)), Hg (0.044 μg·g−1 ww), and As (6.74 μg·g−1 ww) were found in winter while the concentration of Pb was the highest in autumn (0.056 μg·g−1 ww). Furthermore, the lowest contamination of metal levels was found in the spring. El-Houceima region contains the highest values for Hg (0.093 μg·g−1 ww), Pb (0.018 μg·g−1 ww), and As (7.73 μg·g−1 ww). However, the highest values for Cd (0.172 μg·g−1 ww) were recorded in Beni-Ensar. Regarding the assessment of possible risks to human health, the results showed that the indices are below the established safety values in the case of estimated weekly intake, and target hazard quotient (THQ). In contrast, the carcinogenic risk index and total THQ were above the threshold limits and thus represented a potential carcinogenic risk to human health.
Research Article
Strategies to Reduce Purge Losses in Meat Products Stuffed in Plastic Casings
Two different meat emulsions were prepared with different physical stability: R1 with 6.28 ± 1.13% total expressible fluid and R2 with 17.7 ± 1.48%. The emulsions were placed in plastic casings at three different surface tensions (ST), expressed as contact angle, and three distinct overstuffing percentages (OS). The stuffed samples were cooked in an industrial oven. After cooling, purge losses (PL) and texture profile analysis (TPA) were measured. The reduced surface tension of the plastic casings significantly decreased the PL of both recipes. In the case of R2, a combination of high OS and low ST was necessary to reduce PL in a 60%. In the case of TPA, OS had a statistical influence on parameters like chewiness, cohesiveness, and hardness. Plastic casings with different surface tension (to increase adherence of meat emulsion to the casing) stuffed at different levels of overstuffing percentages (to reduce free space between meat emulsion and casing) represent a potential tool to reduce PL of products based on low stability meat emulsions.
