Quality Assurance and Safety of Crops & Foods
Quality Assurance and Safety of Crops & Foods' is an international peer-reviewed journal publishing research and review papers associated with the quality and safety of food and food sources, including cereals, grains, oilseeds, fruits, root crops, and animal sources. It targets both primary materials and their conversion to human foods.
Absolute quantification reveals microbial and component dynamics in spontaneously fermented Sojae Semen Praeparatum
Sojae Semen Praeparatum (SSP) is a traditional food and medicine. This study aimed to elucidate microbial succession during fermentation and its correlations with key metabolites. An absolute quantitative sequencing (AQS) approach was employed, which quantifies microbial copy numbers and accounts for changes in total microbial load across fermentation stages to accurately capture microbial succession. SSP samples from both koji-making and post-fermentation were analyzed using AQS, GC-MS, and physicochemical profiling. Progressive increases were observed in free isoflavones, polyphenols, ammonia nitrogen (AN), total acids, and water-/alcohol-soluble extracts. GC-MS identified 54 volatiles, mainly acids, esters, and amines, showing stage-specific variations. AQS revealed Bacillus and Aspergillus flavus as dominant during koji-making, while Pediococcus and Enterococcus predominated in the post-fermentation stage, representing a new insight into SSP succession. Significant correlations (|r| > 0.8, p < 0.05) were observed between dominant taxa and key components (e.g., isoflavones, polyphenols, AN, and 21 volatiles). Interestingly, this study discusses dual roles of dominant taxa in producing both beneficial components (e.g., isoflavones and polyphenols) and potential risk compounds (e.g., biogenic amines and aflatoxins). These findings highlight AQS as a powerful tool for investigating complex microbial dynamics and provide a basis for optimizing SSP fermentation and quality management.
Absolute Quantitative Sequencing; Fermentation; Microorganisms; Quality; Sojae Semen Praeparatum
Copyright (c) 2026 Chaojie Yang, Guangzong He, Junhao Li, Mengfei Gao, Kexin Fang, Chuying Huang, Shanshan Mei, Dan Jiang, Yaojun Yang https://creativecommons.org/licenses/by-nc/4.0
Novel mango ripening and anthracnose control using tangerine oil vapors and wood smoke: possible mode of action
Reducing spoilage and uneven ripening during storage is critical for the mango export industry. This study -evaluated a postharvest treatment combining 15- min wood smoke (SM) exposure with tangerine oil (TO) vapors at 0.04%, 0.08%, and 0.12% to accelerate ripening, enhance quality, and suppress anthracnose. Results indicated that SM combined with TO 0.08% rapidly stimulated ethylene production, initiating at 6 h (0.2–0.3 µmol/kg) and reaching 0.48 µmol/kg by 12 h, thus promoting uniform ripening within 18 h. Treated mangoes developed a bright yellow color and remained largely free of fungal contamination for over 7 days, with only 10% disease incidence by day 10 at 30 ± 2°C. The treatment also formed a thin protective coating on the fruit surface, reducing water loss, maintaining firmness, and improving ripening quality. Moreover, phenolic content and antioxidant capacity were increased, contributing to inhibition of fungal spore germination. Mangoes treated with SM+TO 0.08% remained storable and transportable for at least 10 days without refrigeration, whereas control fruit spoiled within 3–5 days. This approach provides a cost-effective postharvest strategy to enhance quality of mango and support long--distance distribution without cold storage.
Copyright (c) 2026 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
Fourier-transformed infrared (FTIR) spectroscopy for detecting milk powder addition in Cyprus goat milk: a preliminary study for future adulteration detection in halloumi cheese
This study was about the adulteration of milk with milk powder and serves as a precursor for future studies on halloumi cheese adulteration with milk powder. Three different commercial milk powders of different geographic origins were tested to check the impact of milk powder origin versus the amount of milk powder added in milk as an adulterant. Three different concentrations of skim milk powder (SMP) were added (0.5%, 1%, and 3%) to Cyprus goat milk, and the mixtures were then heated to 90°C (a crucial step in halloumi cheese preparation). Fourier-transformed infrared (FTIR) spectra were collected after freeze-drying, and Partial Least Squares Discriminant Analysis, a supervised classification method, was applied in terms of chemometrics to test the classification of samples. The adulterated milk samples of this study are used in halloumi cheese making to check after cooking the discrimination of adulterated halloumi cheese at low percentage of adulteration with SMP by applying FTIR and chemometrics in future. Based on the present study, the origin of milk powder is not significant, and it is assumed that generally, for future studies the origin of milk powder will not affect sample classification.
Copyright (c) 2026 Maria Tarapoulouzi, Sotiria Kyriacou, Ioannis Ioannidis, Ioannis Pashalidis, Charis R. Theocharis https://creativecommons.org/licenses/by-nc/4.0
Spent coffee grounds extract as an effective approach for prolonging the shelf life of minced beef: chemometric modeling of quality attributes
Spent coffee grounds (SCG) contain value-added compounds explored for industrial applications. Natural -sustainable biopreservatives need to replace synthetic antioxidants. This study aimed to evaluate lyophilized aqueous SCG extract (SCGE) for extending the shelf life of minced beef. The objective was to assess its antioxidant capacity, antibacterial activity, and preservation efficacy. Liquid chromatography-tandem mass spectrometry analysis illustrates the primacy of caffeoylquinic acid and its derivatives. SCGE was applied to minced beef across three concentrations (0.125%, 0.25%, and 0.5% [SCGE3]), compared to 0.01% butylated hydroxytoluene (BHT) and an untreated control over a 14–day refrigeration period (4°C). SCGE demonstrated a potent preservative effect. The SCGE3 treatment exhibited the strongest reducing power for lipid oxidation, achieving a significant 52.76% inhibition by day 14. This was quantified by a reduction in the value of thiobarbituric acid reactive substances to 1.80 mg MDA/kg, compared to the control value of 3.81 mg MDA/kg. SCGE effectively delayed the growth of microbial population and maintained beneficial instrumental color and sensory properties (P < 0.05). SCGE3 provided an early and sustained preservation until the end of storage. Chemometric analysis validated robust correlations among all spoilage parameters. These results established SCGE as a promising, naturally sourced compound to maintain and improve meat quality.
Copyright (c) 2026 Dorra Zouari Ayadi, Moufida Chaari, Khaoula Elhadef, Cyrine Abid, Monia Ennouri, Theodoros Varzakas, Slim Smaoui https://creativecommons.org/licenses/by-nc/4.0
Antibacterial activity of hydrolized palm kernel oil and red palm super olein blend against Gram-negative and Gram-positive bacteria
This study investigated the in vitro antibacterial activity of a product, hydrolyzed palm kernel oil (PKO) and red palm super olein (RPSO) blend (HPRB) against Gram-negative (Escherichia coli and Salmonella typhi) and Gram-positive (Staphylococcus aureus) bacteria, all of which are relevant to foodborne illness. HPRB was synthesized through enzymatic hydrolysis of PKO and RPSO at four different ratios. The antibacterial activity of the resulting HPRB formulations was evaluated using disc diffusion and micro-dilution assays. HPRB-C (60% PKO and 40% RPSO) and HPRB-D (80% PKO and 20% RPSO) exhibited the strongest in vitro antibacterial activity across all tested bacteria, a finding associated with their high 1-monolaurin content (17.54% and 24.99%, respectively). The phytonutrient content of RPSO also likely contributed to the observed activity. These results suggest that HPRB, particularly formulations C and D, holds promise as a source of natural antibacterial agents, although further optimization for lower effective concentrations and subsequent in vivo studies are needed.
Copyright (c) 2026 Ilmi Fadhilah Rizki, Frisda Rimbun Panjaitan, Manda Edy Mulyono, Brahmani Dewa Bajra https://creativecommons.org/licenses/by-nc/4.0
Enhancing safety and prebiotic functionality of fresh amaranth sprout salad using low-concentration limonene pretreatment
Red amaranth sprouts are rich in nutrients and bioactive compounds that promote health. They are suitable for home growing or commercial production for use in fresh salads. In this study, red amaranth seeds were pretreated with limonene nano-emulsions at concentrations between 5 and 20 µL/mL to improve germination and enhance functionality. At 5 µL/mL, limonene had no negative effect on germination, with sprouts reaching an average length of 3.3 cm and showing a 96 percent germination rate. Higher concentrations reduced germination significantly. Microscopy showed that limonene at 5 µL/mL was absorbed and moved into stems and leaves, forming a thin surface film and encouraging vascular growth. This led to deeper red coloration, with anthocyanin content of 57.1 ∆A /100g and an a* value of 1.29, higher than the control. Sprouts also had increased phenolics at 53.7 milligrams GAE and flavonoids to 16.2 mg QE/100g, along with strong antioxidant activity. Nutritional content supported the growth of beneficial probiotics including Lactobacillus plantarum, L. acidophilus, and Bifidobacterium longum. Antibacterial activity was more effective against Gram-positive bacteria. This simple seed-soaking method provides a novel approach to producing bioactive-rich, high-quality sprouts that resist microbial contamination, support probiotic growth, and can be sustainably applied in industry using limonene from citrus peels.
Red amaranth sprouts; Limonene; Bioactive compounds; Prebiotic; Antibacterial
Copyright (c) 2025 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
Bioactive retention in 3D-printed strawberry snacks: Influence of fruit size and processing
Strawberries (Fragaria × ananassa Duch.) are rich in bioactive compounds and antioxidants, making them promising for functional food development. This study examined how fruit size (<15 g, 15–30 g, >30 g) affects the bioactive composition and antioxidant activity of fresh strawberries and three-dimensional (3D)-printed strawberry-based snacks using the “Albion” cultivar. Smaller fruits (<15 g) showed the highest total phenolic (134.02 ± 1.76 mg GAE/100 g) and anthocyanin contents (17.74 ± 0.26 mg Pg-3-Glc/100 g), with anthocyanins better retained in 3D-printed products (15.96 ± 0.30 mg Pg-3-Glc/100 g). Although 3D printing reduced anthocyanins by ~26%, antioxidant activity remained stable (DPPH–fresh: 295.73 ± 0.21 µmol TE/100 g vs. 3D-printed: 299.06 ± 0.21 µmol TE/100 g). A significant inverse correlation between pH and anthocyanins (r = –0.999, p = 0.02) emphasized acidity as a key factor in pigment stability. These results highlight the importance of fruit size and processing conditions for maximizing the nutritional value of 3D-printed functional foods.
strawberries; fruit size; bioactive compounds; 3D food printing; functional foods
Copyright (c) 2025 Boris Duralija, Anica Bebek Markovinović, Predrag Putnik , Ines Šoštarić, Dhika Prita Hapsari , Branimir Pavlić, Luna Maslov Bandić, Amin Mousavi Khaneghah , Danijela Bursać Kovačević https://creativecommons.org/licenses/by-nc/4.0
Zero-waste valorization of figs in fresh pasta
The zero-waste concept was applied to figs to fortify fresh pasta, using pulp and peels as new ingredients. Two percentages of figs were used, identified as Low (17.55%) and High (20.43%). Technological quality, sensory properties, and fibers were assessed on both control and fortified samples. An in vitro digestion was carried out to quantify the amount of released glucose. Results demonstrated that the addition of figs reduced the technological properties of pasta by increasing cooking loss, water absorption, and swelling index. Consequently, a worsening was also observed in sensory acceptability, above all after cooking. However, the new products remained fully acceptable at both concentrations (overall quality = 9.0 for the control, 7.38 for Low, and 6.5 for High). No differences appeared in terms of released glucose with respect to the control (around 2.7 mg/mL glucose released). Interestingly, a significant fortification in insoluble fibers was promoted from 15 in the control to much more than 20 mg/g in fortified pasta. The study demonstrates the complete waste-free production sequence to create healthier pasta. By conferring multifunctional added value, the zero-waste concept actively aligns with circular economy principles and fosters a resilient food future as a promising direction for industrial applications.
figs, by-products, sustainability, zero-waste, fresh pasta, fortified pasta
Copyright (c) 2025 Chiara Russo, Federica Moccia, Lucia Panzella, Amalia Conte, Matteo Alessandro Del Nobile https://creativecommons.org/licenses/by-nc/4.0
In vitro elucidation of the therapeutic applications of biosynthesized selenium nanoparticles using Saussurea costus root extract
Saussurea costus contains a variety of bioactive chemicals vital for biomedical use. The unique benefits of selenium nanoparticles (SeNPs) make them very desirable in various sectors. The emergence of green techniques employing ecological assets is a result of growing need for sustainable and environment-friendly nanomaterial synthesis. The aim of this investigation is to create green SeNPs by using root extract of S. costus and evaluate the therapeutic benefits of the generated SeNPs with those of S. costus extract. S. costus was processed with 90% ethanol, and analyzed by high-performance liquid chromatography. The biosynthesized nanomaterials were examined. In all, 15 compounds were detected in the extract, where rutin, chlorogenic acid, and coumaric acid were the most common molecules determined. The produced SeNPs had a characteristic peak at 275 nm, with a mean size of 73.7±0.7 nm. There is a characteristic pattern for SeNPs that could be observed through Fourier-transform infrared spectroscopy and X-ray diffraction analysis. SeNPs were found to have better anti-Helicobacter pylori impact than S. costus extract. The produced nanocrystals had an inhibition diameter of 30.7±0.2 mm and a minimum inhibitory concentration of 15.62±0.2 µg/mL. Also, 2,2-diphenyl-1-picrylhydrazyl (DPPH) testing showed that SeNPs had a half-maximal inhibitory concentration (IC50) = 9.42±0.1 µg/mL. Furthermore, the prepared nanopar- ticles had a promising anti-inflammatory impact with IC50 = 8.33±0.4 µg/mL. The biosynthesized nanoparticles had a better alpha glucosidase level and alpha amylase level than S. costus extract. SeNPs showed promising anti- cancer activity against human epithelial cell line Caco-2 (a cell line originally derived from colon carcinoma). This was confirmed by analyzing cell cycle changes using flow cytometry. Collectively, SeNPs prepared from S. costus had in vitro multi-therapeutic functions to be used in the future pharmaceutical applications.
Saussurea costus; selenium nanoparticles; H. pylori; antidiabetic; anticancer; cell cycle
Copyright (c) 2025 Manal Almughamisi https://creativecommons.org/licenses/by-nc/4.0
Metabolomics and network pharmacology reveal antibacterial components and mechanisms in citrus herbs
This study evaluated the potential antibacterial activity and chemical profiles of four citrus herbs: Chenpi (CP), Qingpi (QP), Zhike (ZK), and Zhishi (ZS). The total flavonoid content was significantly higher in the QP extract compared to CP, as well as in the ZK extract compared to ZS. Additionally, the QP extract demonstrated stronger antibacterial activity than the CP extract with a minimum inhibitory concentration (MIC) of 2.5 mg/mL against both Bacillus cereus and methicillin-resistant Staphylococcus aureus (MRSA). Similarly, the ZK extract exhibited greater potency than ZS, exhibiting MICs of 1.25 mg/mL against B. cereus and 2.5 mg/mL against MRSA. Metabolomic analysis revealed variations in the concentration of chemical compounds among the four citrus herb extracts. Notably, (−)-quinic acid levels were significantly elevated in the QP extract compared to the CP extract. The ZK extract showed markedly higher concentrations of key flavonoids, including hesperidin, naringin, and hesperetin 7-O-neohesperidoside, relative to ZS. The upregulated accumulated metabolites in the QP and ZK extracts were analyzed using network pharmacology to predict their potential antibacterial targets against bacterial infections. Core targets associated with bacterial infections, including TNF, MMP2, and AKT1, were identified. These findings highlight citrus herbs, particularly QP and ZK, as promising antibacterial candidates.
Citrus herbs; antibacterial activity; metabolomics; network pharmacology
Copyright (c) 2025 Yan Li, Lu He, Yu Liang https://creativecommons.org/licenses/by-nc/4.0
Chitosan and oregano essential oil pretreatments preserve quality and extend shelf life of organic strawberries during cold storage
Strawberries are highly perishable fruits, particularly under organic production systems where synthetic preservatives are restricted. This study assessed the efficacy of postharvest pretreatments, including chitosan (CH), oregano essential oil (OEO), their combination (CH+OEO), carbon dioxide (CO₂), ozone (O₃), and distilled water, in preserving physicochemical quality, bioactive compounds, antioxidant capacity, and microbiological safety of organic strawberries stored at 4±0.5°C for 15 days, compared to a nontreated control (NTC). The CH+OEO and CO₂ treatments were most effective in reducing weight loss and maintaining firmness, color, and visual and textural attributes. CH+OEO-treated fruits retained the maximum levels of total phenolics, anthocyanins, and antioxidant activity, whereas CO₂ slowed down ripening and suppressed microbial growth. O₃ treatment, in contrast, accelerated softening and surface damage, limiting its practical use. Pearson’s correlation and principal component analysis highlighted strong relationships among bioactive compounds, antioxidant activity, and microbiological quality, with CH+OEO clustering closest to optimal preservation. These findings indicate that the combination of chitosan and OEO provides a natural, safe, and scalable approach to extending the shelf life and marketability of organic strawberries while maintaining their nutritional and visual-textural attributes.
Organic strawberries; Postharvest treatments; Chitosan; Oregano essential oil; Antioxidant capacity; Bioactive compounds; Microbial quality; Shelf life extension
Copyright (c) 2025 Eman Hassan Algarni https://creativecommons.org/licenses/by-nc/4.0
Physicochemical characteristics and anti-oxidant capacity of pullulan active packaging containing green synthesised nanoparticles
The effects of incorporating green-synthesised silver nanoparticles (AgNPs) on oxidative stability, antioxidant activity, chromatography, chroma, hue, depth (D), pH, volume, moisture sorption, solubility and density of pullulan active packaging were examined here. The impact of various concentrations of AgNPs (0.5%, 1% and 2% v/v) on four groups of pullulan active packaging (PF-CTRL, PF-C-AgNPs, PF-P-AgNPs and PF-M-AgNPs) was also determined. During 14 days of storage, pullulan active packaging incorporating 2% (v/v) curcumin-stabilised AgNPs (PF-C-AgNPs) had significantly reduced transparency, pH and film density, as well as significantly better oxidative stability and antioxidant activity than the other groups. The integration of green AgNPs into edible pullulan films did not significantly affect film D, moisture sorption or film solubility. These results suggest that pullulan active packaging, especially PF-C-AgNPs, can resist oxidation and degradation and maintain better quality and tactile characteristics during refrigerated storage.
Biopolymer; Electrolytic matrix; Oxidative stability; Polysaccharide packaging; Refrigerated storage
Copyright (c) 2025 Muhammad Jamshed Khan, Suriya Kumari Ramiah, Kamyar Shameli, Muhammad Tariq Navid, Saminathan Mookiah, Awis Qurni Sazili https://creativecommons.org/licenses/by-nc/4.0
Optimization of flavonoid extraction from mulberry leaves and development of functional noodle products
This study aimed to optimize the extraction of flavonoids from mulberry leaves and their application in functional noodles to enhance the valorization of mulberry leaf resources. The dry-up method was selected as the optimal pretreatment based on ultraviolet spectrophotometry. Ultrasonic-assisted extraction was optimized by single-factor experiments and response surface methodology (RSM). The extract was incorporated into noodles as powder, juice, or pulp at varying concentrations to assess quality attributes and antioxidant activities. The dry-up method has proved to be most effective for drying mulberry leaves. The optimal extraction conditions identified via RSM included a solid–liquid ratio of 1:40 g/mL, 56% ethanol, a temperature of 60°C, and a time of 30 min, yielding a total flavonoid content of 26.04%. Three noodle formulations were developed: mulberry leaf powder (1.0% powder, 0.5% baking soda, and 1.0% salt), mulberry leaf juice (16.0% juice, 0.3% baking soda, and 1.0% salt), and mulberry leaf pulp (20.0% pulp, 0.4% baking soda, and 1.1% salt). The flavonoid content was 1.317 ± 0.01 mg/g for mulberry leaf powder noodles, 1.603 ± 0.01 mg/g for mulberry leaf juice noodles, and 1.413 ± 0.02 mg/g for mulberry leaf pulp noodles. All noodles exhibited significant antioxidant activity, with the mulberry leaf pulp variant demonstrating the highest radical scavenging capacity against both radical cation of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), outperforming the other two forms. The established extraction method is efficient and applicable for producing flavonoid-enriched noodles with improved antioxidant properties. This approach supports the development of functional grain foods and offers a practical route for the high-value utilization of mulberry leaves.
Antioxidant; Mulberry leaf; Mulberry leaf noodles; Process optimization; Response surface methodology; Total flavonoids
Copyright (c) 2025 Xirui Rao , Di Deng, Jing Miao, Jiang Lu, Churui Chang, Xiangchun Shen, Shaohuan Liu https://creativecommons.org/licenses/by-nc/4.0
Impact of sea salt concentration and salting time on Bacillus cereus contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)
This study examined the effects of varying sea salt concentrations (60, 80, 100, 120, and 140 g/L) and immersion period (6, 8, and 10 h) in brine on the viability of natural microbiota (total viable counts, coliforms, and Bacillus cereus) in napa cabbage. Additionally, it assessed how these brine conditions impacted B. cereus reduction, along with salinity, Brix, hardness, and moisture content. The results showed that total viable counts were reduced by 0.70–3.81, 1.09–4.65, and 1.85–4.89 log CFU/g after 6, 8, and 10 h of salting at sea salt concentrations of 60–140 g/L, respectively. Coliforms exposed to brine for 6–8 h at 60 g/L salt were reduced by 1.26–1.58 log CFU/g. The inoculated B. cereus was reduced by more than 3 log after 6–10 h in 120-g/L salt, which is significant as a 3-log reduction meets the microbial safety threshold set by the Korea Ministry of Food and Drug Safety (MFDS) for vegetables. The moisture content ranged from 89.04 to 84.99% depending on sea salt concentration. Overall, the study suggests that salting napa cabbage with 120–140 g/L salt for 6–10 h effectively reduced B. cereus contamination by over 99.9% without compromising its quality.
Kimchi, Napa cabbage, sea salt, Physico-chemical quality, Natural background bacter
Copyright (c) 2025 Eun Bi Jeon, Sung-Hee Park, Min Jung Lee, Shin Young Park https://creativecommons.org/licenses/by-nc/4.0
Characterization of a sodium alginate–carboxymethylcellulose film incorporated with cinnamaldehyde, and its application for preservation of almond paste
Almond paste is a valuable traditional product that quickly deteriorates due to oxidative rancidity and microbiological spoilage. This study involved the enhancement of sodium alginate (SA)- and carboxymethylcellulose (CMC)-based edible films with varying concentrations of cinnamaldehyde (CN: 0.1%, 0.2%, and 0.3% w/v) to prolong the shelf life of almond paste. With the increase in CN concentration, the films showed higher opacity (1.64 ± 0.05 A/mm–29.58 ± 0.19 A/mm) and allowed a higher permeability to water vapor (0.18 ± 0.01 g·mm/(m²·h·kPa)–0.44 ± 0.03 g·mm/(m²·h·kPa)). Furthermore, CN enhanced the antibacterial efficacy of the films against food pathogens. On the other hand, sensory evaluations of almond paste samples showed that the coating with films containing 0.2% CN was preferable to the other coatings. The coated samples indicated an inhibition in total mesophilic aerobic count from 3.39 log colony-forming unit (CFU)/g to 2.87 log CFU/g and a decrease in peroxide value from 6.46 milli-equivalent (meq) O2/kg to 5.76 meq O2/kg after 15 days of storage at 25°C. The results suggest that SA–CMC film enriched with CN may be useful in preserving foods with high lipid content.
Cinnamaldehyde; Sodium alginate; Carboxymethyl cellulose; Coating; Almond paste
Copyright (c) 2025 Orhun Macit, Meral Yildirim-Yalcin, Hatice Sena Olcay https://creativecommons.org/licenses/by-nc/4.0
Chemical properties of Indonesian aloe vera and its hepatoprotective activity by targeting reactive oxygen species and TACE protein: comparison between gel and whole parts
This study evaluated the chemical properties of Indonesian aloe vera and compared the hepatoprotective activity of aloe gel (AO) and whole plant (WAO) against H2O2-induced toxicity in HepG2 cells. Chemical characterization was performed using ultraviolet-visible (UV-Vis), Fourier transform infrared (FTIR) spectroscopy, liquid chromatography–high-resolution mass spectrometry (LC-HRMS), and high-performance liquid chromatography analyses, and compound interactions with tumor necrosis factor (TNF)-α converting enzyme (TACE/ADAM17) were examined. AO contained a higher level of O-acetyl polysaccharides (10.36 ± 0.63% by mass [b/b]) than WAO (6.39 ± 0.16% b/b). Aloin A was rich in WAO (1,342.3 ± 23.94 ppm b/b) but absent in AO. FTIR spectra were similar for both samples, while LC-HRMS profiling revealed phenolic, flavonoid, and terpenoid compounds in AO and WAO. Various concentrations of AO effectively inhibited H₂O₂-induced toxicity in HepG2 cells, with 200 μg/ mL showing the highest protective effect (22.44 ± 6.04%). In contrast, WAO reduced toxicity at lower concentrations but became cytotoxic at higher concentrations. Both extracts decreased intracellular reactive oxygen species (ROS) compared to H2O2 alone. At 200 μg/mL, AO and WAO reduced ROS level, compared to H2O2 alone, by 0.964±0.241 fold and 0.768±0.128 fold, respectively (P < 0.05). Docking studies showed squalene (C₃₀H₅₀) from AO exhibited the strongest affinity for TACE protein with a docking score of -1,16.6±2.54. Overall, AO extract may serve as a potent hepatoprotective agent.
aloe vera; aloe gel; hepatoprotective; TNF-α converting enzyme (TACE); squalene
Copyright (c) 2025 Sari Haryanti, Mujiyanto Mujiyanto, Nur Maulidah Rahmah, Ade Erma Suryani, Khoirun Nisa, Santosh Chokkakulula, Soon Woong Chang , Balasubramani Ravindran, Ravishankar Ram Mani, Sri Handayani https://creativecommons.org/licenses/by-nc/4.0
Polysaccharide-based biopolymers: exploring film fabrication techniques, molecular interactions, and their potential food applications
Polysaccharide-based biopolymers have emerged as sustainable alternatives to conventional petroleum-derived plastics in food packaging because of their natural abundance, biodegradability, and film-forming ability. Common polysaccharides, such as starch, cellulose, alginate, and chitosan, offer eco-friendly packaging solutions that reduce environmental impact while maintaining food quality. This review explores the development of polysaccharides-based films, emphasizing recent advances in their mechanical, barrier, and functional properties. Various fabrication methods and the incorporation of bioactive compounds have significantly improved their antimicrobial and antioxidant performance, contributing to enhanced shelf life and safety of packaged foods. The integration of nanomaterials has addressed limitations, such as poor water resistance and mechanical weakness, enabling the creation of nanocomposite systems with superior properties. The review discusses regulatory aspects, biodegradability, and challenges in commercializing these materials, including cost, scalability, and compliance. A special focus is placed on the molecular-level interactions between polysaccharides and additives, which play a crucial role in determining the stability and functionality of films. Polysaccharide-based biopolymers present a promising pathway toward environmentally responsible, active, and intelligent packaging solutions in the food industry.
Biopolymers; Food Packaging; Functional ingredients; Packaging films; Polysaccharides
Copyright (c) 2025 Pir Mohammad Junaid, Akuleti Saikumar, Rayees Ul Islam, Manoj Kumar Patel, Don Hettiarachchige Udana Eranda, Makdud Islam, Sadaf Zaidi, Laxmikant S Badwaik https://creativecommons.org/licenses/by-nc/4.0
The effect of starter cultures on peptide profiles identified in camel milk cheese
Cheese contains a lot of biologically active compounds; among them, peptides with functional properties are important assembles. In this study, camel milk cheese samples are studied. The camel milk was fermented by mesophilic and thermophilic cultures. Cheese samples were ripened for 30 days, and the peptides released from casein were analyzed using liquid chromatography–tandem mass spectrometry. Identified peptides were analyzed by applying chemometrics. Furthermore, peptides from camel milk cheeses (β-CN- and α-CN-derived) were identified using the milk bioactive peptides database (MBPDB) and Peptide Ranker. A total of 52 peptides were identified. In all, 21 peptides were identified from β-CN in cheeses using mesophilic culture and five peptides from α-CN besides 17 peptides from β-CN and nine peptides from α-CN in cheeses using thermophilic culture. From a biological point of view, the peptides identified in camel milk cheese were homologous to sequences that were previously reported in the literature to exhibit angiotensin-converting enzyme inhibitory, antioxidant, antimicrobial,and dipeptidyl-peptidase IV inhibitory activities based on peptide sequence databases.
camel milk cheese; starter cultures; biologically active peptides; chemometric 24 analysis; peptide identification
Copyright (c) 2025 Eleonora Gabrilyants, Ravshanbek Alibekov , Maria Tarapoulouzi, Inga Ciprovica , Aidana Utebaeva https://creativecommons.org/licenses/by-nc/4.0
Enrichment of breads with fenugreek seeds for improved nutritional, functional,and storage stability
The effect of fenugreek seed powder (native 2, 4, 6, 8, 10% [labeled as F1 to F5], and germinated 2, 4, 6 and 8% [labeled as G1 to G4]) on bread dough and quality of fortified breads were studied by evaluating functional, physicochemical, biochemical, farinographic, textural, morphological and rheological properties. Supplementation of native and germinated fenugreek seed powder into breads improved the nutritional, color, and biochemical properties of bread. Owing to dilution of gluten in wheat flour, loaf volume decreased from 560.83 cm3 to 525.83 cm3 (F5) and 517.48 cm3 (G4), and texture of breads turned significantly hard, that is, 7.86 N (control) to 17.76 N (F5) and 10.20 N (G4). Breads supplemented with 8% native fenugreek seed powder and 6% germinated fenugreek seed powder had the highest overall acceptability score (8.50 and 8.47, respectively). Rheologically, all bread samples exhibited non-Newtonian behavior and the lowest viscosity values were observed for the control sample. Selected breads were shelf stable for up to 7 days under refrigerated conditions because of higher antioxidant and antimicrobial activity of fenugreek, and no microbial growth was observed in breads supplemented with both types of fenugreek seed powder.
antioxidant activity; fenugreek seed; functional properties; phenolic content; shelf life
Copyright (c) 2025 Harpreet Kaur, Kamaljit Kaur, Jaspreet Kaur, Nitin Meeta, Jagbir Rehal https://creativecommons.org/licenses/by-nc/4.0
Essential oil from Curcuma phaeocaulis Val.: Chemical composition and anti-inflammatory activities via integrated multi-omics analysis in a zebrafish tail fin amputated model
Curcuma phaeocaulis Val. is a widely accessible herbal remedy in the Chinese medicinal materials market, yet research on the in vivo anti-inflammatory effects of its essential oil (ZTO) components remains somewhat limited. This study aims to evaluate the chemical composition and anti-inflammatory properties of the ZTO. The chemical composition of the ZTO was analyzed by employing gas chromatography coupled with mass spectrometry, and its anti-inflammatory properties were utilized using a zebrafish tail fin amputation model. The systematic regulatory effects on gene expression and metabolic levels were detected and analyzed using multiomics analysis, including transcriptomics and metabolomics. Thirty-five compounds were identified in ZTO, with curzerene being the main component, comprising 37.90% of the total. ZTO demonstrated significant anti-inflammatory properties by reducing neutrophil migration in zebrafish tail fin amputation models. Transcriptomics and metabolomics analyses showed that ZTO modulates inflammation through multiple pathways, aiding in the restoration of homeostasis and energy balance. These findings deepen our understanding of the anti-inflammatory mechanisms of ZTO and highlight its potential in cosmetics, food, and pharmaceuticals, emphasizing the need for further research to enhance the use of C. phaeocaulis Val. and related industrial products.
Copyright (c) 2025 Weiwei Sun, Yao Fu, Bo Yu, Yongjia Zhang, Min He, Mengmeng Sun, Ruihua Zhao https://creativecommons.org/licenses/by-nc/4.0
Rapid and highly sensitive detection of Salmonella using specific aptamers and nucleic acid enrichment technology
Salmonella is a significant pathogen that is responsible for foodborne diseases, and the rapid detection of this pathogen is crucial for ensuring food safety. Traditional detection methods are often time-consuming due to the requirement of bacterial enrichment. To address these challenges, this study developed a novel Salmonella enrichment technique utilizing carboxylated magnetic beads and ultrafiltration membranes, and designed and synthesized a specific nucleic acid aptamer targeting the invA gene of Salmonella. By integrating nucleic acid enrichment technology with a specific aptamer, we achieved quantitative detection of low-concentration Salmonella using fluorescence spectrometry without the need for conventional enrichment steps. This method demonstrated a detection limit as low as 1 colony-forming units (CFU)/mL, a linear range from 100 CFU/mL to 103 CFU/mL, and a correlation coefficient of R2 = 0.9864. Compared with conventional methods, this approach exhibited 2.4-fold greater sensitivity accompanied by significant signal amplification. In terms of stability, when the concentration of unknown Salmonella was measured via plate counting methods, a value of 5.76 × 102 CFU/mL was obtained, comparing well with our method, which yielded a concentration of 5.49 × 102 CFU/mL, indicating good performance. Additionally, this method exhibited high specificity, which allowed for the accurate detection of Salmonella even in the presence of multiple interfering bacteria, including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Shigella spp. This novel technique overcomes the limitations of traditional enrichment-based methods, thereby offering an efficient and rapid approach for Salmonella detection in food, with broad potential for practical applications.
Copyright (c) 2025 Shenglong Ma, Rui Zhang, Fang Han, Yingying Nie, Yunxia Li, Liping Ma https://creativecommons.org/licenses/by-nc/4.0
In vitro comparative study of enzyme inhibitory properties of herbal plants and their phenolic, tannin, and flavonoid content as natural inhibitors in public health
Medicinal herbs are used to treat numerous diseases all over the world. This study investigates the enzyme inhibitory potential, antioxidant properties, and phytochemical composition of methanolic extracts from Cinnamomum verum, Nerium oleander, Laurus nobilis, and Eucalyptus camaldulensis leaves. These plants, known for their healing properties, were tested to determine how effectively they inhibit α-amylase and α-glucosidase. These essential enzymes help break down carbohydrates, and their antioxidant capacities were evaluated using DPPH and ABTS assays. Phytochemical profiling revealed significant levels of phenolics (26.44–63.56 mg GAE/g), flavonoids (6.09–37.56 mg QE/g), and tannins (12.98–34.80 mg TAE/g), with E. camaldulensis and L. nobilis exhibiting the highest phenolic content. Methanolic extracts of L. nobilis and N. oleander demonstrated the strongest inhibition of α-amylase (0.586 ± 0.015 and 0.564 ± 0.0001 mmol acarbose/g) and α-glucosidase (7.570 ± 0.107 and 8.242 ± 0.113 mmol acarbose/g), outperforming synthetic controls. Antioxidant activity correlated with phenolic content, with E. camaldulensis showing the lowest IC50 in DPPH (8.83 µg/mL) and L. nobilis in ABTS (30.32 µg/mL). These findings highlight the therapeutic promise of these plants as natural sources of enzyme inhibitors and antioxidants, supporting their use in oxidative stress-related disorders. The study underscores the significance of plant-derived bioactive compounds in developing safer, cost-effective pharmaceuticals and functional foods.
Copyright (c) 2025 Mutee Murshed, Jameel Al-Tamimi, Saleh Al Quraishy https://creativecommons.org/licenses/by-nc/4.0
Green-synthesized silver nanoparticles using Syzygium jambos leaf extract: antioxidant, antibacterial, and potential therapeutic applications in functional foods
Food nanotechnology offers novel strategies for enhancing functional foods through bioactive delivery and antimicrobial protection. In this study, silver nanoparticles (AgNPs) were synthesized using Syzygium jambos leaf extract, which was confirmed by visual examination and ultraviolet-visible spectroscopy. Further characterization using Fourier transform-infrared spectroscopy, X-ray diffraction, scanning electron microscopy, energy dispersive X-ray spectroscopy, and transmission electron microscopy analysis identified the physicochemical properties of synthesized AgNPs, which displayed strong antioxidant potential, inhibiting 2,2-diphenyl-1-picrylhydrazyl and nitric oxide radicals in a dose-dependent manner. AgNPs also exhibited antibacterial activity against Bacillus cereus and Shigella flexneri, with zones of inhibition comparable to that of antibiotic control. However, zebrafish embryo toxicity studies revealed dose-responsive effects. These findings highlight S. jambos-mediated AgNPs as promising functional food additives with antimicrobial and antioxidant benefits, suitable for food preservation, disease sensing, and therapeutic delivery. Further safety evaluations are necessary for their integration into food and biomedical applications.
Copyright (c) 2025 Mosleh Mohammad Abomughaid https://creativecommons.org/licenses/by-nc/4.0
Ultrasound- and enzyme-assisted extraction of Moringa oleifera polysaccharides: bioactivity evaluation
Polysaccharides from Moringa oleifera (PMS) leaves were extracted using neutrase (PMS-N) or savinase (PMS-S) enzymes combined with ultrasonic (US) treatment, and their biological activities were investigated. Both US time (10 min) and enzyme type positively influenced PMS yield, regardless of the enzyme used. Among the detected neutral sugars, xylose was the major monosaccharide in US-pretreated PMS, reaching 72% and 69% in PMS-S-US-10 and PMS-N-US-10, respectively. In addition, US-pretreated PMS exhibited the highest antioxidant capacities and significantly prolonged blood clotting period and reduced fibrinogen levels, accomplishing 0.7 g/L and 1.5 g/L, by the addition of PMS-S-US-10 and PMS-N-US-10, respectively. Antiproliferative assays revealed dose-dependent inhibition effect of PMS against two types of cancer cells, where PMS-S-US-10 displayed the highest inhibitory rates, reaching 96% and 99% (at 200 µg/mL) against K562 and Caco-2 cells, respectively.
Copyright (c) 2025 Maram Mezhoudi, Ola Abdelhedi, Walid Elfalleh, Hamdi Bendif, Nahed Fakhfekh, Nacim Zouari, Mourad Jridi https://creativecommons.org/licenses/by-nc/4.0
Unlocking the production, bioactivity properties, and potential applications of hydrolyzed collagen from different sources: a review
Collagen plays a crucial role in maintaining the structure of different organs and tissues. In contrast, hydrolyzed collagen is a group of peptides with a low molecular weight obtained enzymatically. This review covers different methods applied for collagen extraction, the bioactivities possessed by collagen, and the potential application of hydrolyzed collagen in many sectors. Acid, alkali, and enzyme extractions are the standard methods used for collagen extraction. Still, the enzyme extraction method was the most efficient and preferred due to less waste and shortened processing time. Although advanced collagen extraction techniques, such as deep eutectic solvent extraction, supercritical fluid extraction, and microwave-assisted extraction, offer potential benefits, they currently face hurdles related to optimization, product stability, initial capital investment, and operational complexity. The hydrolyzed collagen provides good functional properties because of its bioactivities, such as antifreeze, antioxidant, antihypertensive, and anticancer properties. The applications of hydrolyzed collagen in the functional food, biomedical, and cosmetics industries are also discussed extensively. As far as the research is concerned, there still needs to be a review of various hydrolyzed collagen sources for their bioactive properties and potential applications. Therefore, the present review examines the production, bioactive properties, and potential application of hydrolyzed collagen from different sources.
Copyright (c) 2025 Mannur Ismail Shaik , Assyarafanee Hiefnee , Anis Syafiqah Yusri, Noraizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry , Norizah Mhd Sarbon https://creativecommons.org/licenses/by-nc/4.0
Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour
This study examined the effect of different plant powders on the technological and nutritional qualities of gluten-free bread. As plant powders, fenugreek, okra, and quince seeds were used both separately and in combination. According to technological properties, the greatest increase in the breads’ height and specific volume values occurred in the samples coded HD2 (100% okra powder) and HD7 (33.3% fenugreek, 33.3% okra, and 33.3% quince seeds powder) (P < 0.05). Scanning electron microscope images revealed that the addition of plant pow-der increased the porosity of bread samples, particularly in HD2, HD6 (50% okra and 50% quince seed powder), and HD7 samples. All samples enriched with plant powders exhibited higher levels of dietary fiber (DF), ranging from 5.95±0.48% to 6.97±0.4%, compared to the control sample, which had a level of 4.45±0.22% (P < 0.05). Incorporation of 100% fenugreek (HD1 sample) resulted in a substantial elevation of the resistant starch value. This feature was considered beneficial for nutrition because it could lower the glycemic potential of bread. Enrichment with okra powder provides nutritious and technologically advantages to gluten-free breads. Panelists provided the least score for fenugreek addition, while the samples containing okra powder received greater acceptance.
Fenugreek, okra, quince seed, digestible starch, dietary fiber, SEM, FTIR
Copyright (c) 2025 Tugba Arslanhan, Hatice Aybuke Karaoglan https://creativecommons.org/licenses/by-nc/4.0
Drying of persimmon fruit: effect on various quality characteristics and applications of the dried product
With the surge in research on underutilized fruits, more focus is on utilizing these fruits for value-added products. Persimmon (Diospyros kaki), with its numerous health benefits and product development potential, represents one such underutilized fruit. However, its widespread utilization confronts challenges due to its seasonal availability and short shelf life. Drying technologies provide a possible solution to extend the shelf life of persimmons and make them available throughout the year. The drying process of such underutilized fruits involves interactions between various factors that can influence the drying kinetics and final product quality. These factors include appropriate drying method, pretreatment application, fruit maturity at harvest, and inherent characteristics of fruit. This review examines the effects of these factors on the drying processes of persimmon. It focuses on how different drying approaches influence the quality attributes of the final dried product. Furthermore, the paper discusses the potential applications of dried persimmon in various food products.
Persimmon; Drying; Preservation; Pre-treatment; Quality; Shelf life
Copyright (c) 2025 Vimal Challana, Nikita Bhatkar, Shivanand Shirkole https://creativecommons.org/licenses/by-nc/4.0
Optimization of ultrasound-assisted hydration of oat seeds: Effects of amplitude and exposure time on water absorption, germination, and antioxidant capacity
Ultrasound (US) technology is a nonthermal technique for enhancing grain hydration properties. In this study, oat seeds were treated with US at different amplitudes (20, 30, and 40%) and exposure times (20, 30, and 40 min). The effects of germination time (30, 36, 42, and 48 h) were evaluated in both US-treated and untreated oat seeds by measuring the water absorption kinetics, germination rate, root length, imbibition weight, total phenolic content (TPC), antioxidant activity, and beta-glucan content. The Weibull model best described the soaking kinetics of oat seeds across the investigated amplitudes and ultrasonic durations owing to the highest R2 (0.98–0.99) and the lowest standard errors (0.013–0.028). The results demonstrated that US treatment enhanced both hydration and bioactive component levels. Compared to the control, the optimized oats germinated through US treatment had approximately 220% and 64% increase in TPC and DPPH scavenging activity, respectively. Germination times of 42–48 h favor germination rate and antioxidant properties. The recommended conditions for producing germinated oats with optimal properties and high TPC, DPPH, and β-glucan are 30% US amplitude, 40 min of sonication, and 42 h of germination. This technique enhanced the nutritional and functional properties of seeds germinated through US, supporting their potential use in functional foods, nutraceuticals, and fortified grain products.
Ultrasound Technology, Germination; Oat; Antioxidant; Hydration; β-glucan
Copyright (c) 2025 Saowaluk Rungchang, Srivikorn Ditudompo, Thiranan Kunanopparat, Tien Mai Thi Cam, Malee Pisitchaiwet, Nonnaphat Natpanyaporn, Tida Jaopitakwong, Tida Jaopitakwong, Nguyen Thi Khanh Hoa, Sakunna Wongsaipun, Srisuwan Naruenartwongsakul, Chayanid Sringarm, Sudarat Jiamyangyuen https://creativecommons.org/licenses/by-nc/4.0
Unveiling food safety perceptions: a study on consumer behavior and trust in Malaysia
Food safety is a critical public health issue in Malaysia, where concerns have been raised by recent high-profile incidents. This study evaluates Malaysian consumers’ knowledge, attitudes, and practices concerning food safety and examines the influence of social norms and trust in food safety governance. A cross-sectional survey of 1,416 Malaysian consumers was conducted using a structured online questionnaire, which assessed consumer knowledge, risk perception, preventive measures, and trust in food safety governance. Findings revealed substantial knowledge gaps among Malaysian consumers, particularly regarding food additives, contamination, and safe handling practices. While basic hygiene practices were generally followed, moderate concern existed about genetically modified foods and food irradiation, reflecting consumer skepticism toward these technologies. Social norms significantly influenced food safety behaviors, and trust in expert opinions and certification labels proved crucial in shaping practices. These findings highlight the need for targeted educational interventions to address knowledge gaps, enhance consumer confidence in food safety, and emphasize the importance of leveraging social norms and expert opinions in public health campaigns to improve food safety behaviors. The study provides valuable insights for policymakers and public health authorities in refining food safety communication strategies and regulatory frameworks in Malaysia.
Subjective norms; Risk perception; Food safety practices; Theory of planned behavior
Copyright (c) 2025 Mohd Nurul Haryadie Mazuki, Mei-Hua Lin, Yee Shin Tan, Lay Ching Chai https://creativecommons.org/licenses/by-nc/4.0
Validation of herbal flavonoids for breast cancer through pharmacological networking and in-vitro studies against MCF-7 and HepG2
Breast cancer, the most common malignancy in developed countries, involves 12% of 20–34-year-old females. Herbal treatments for breast cancer are growing popular due to adverse effects of conventional treatments. Network pharmacology, ethnobotany, and in vitro studies have described bioactive compounds found in plants grown in Pakistan’s Southern Punjab for treating breast cancer. A quantitative analysis for selection of five plants was performed. Plant samples were collected, dried, prepared, and mounted on herbarium sheets. Phytochemicals were evaluated for chemical absorption, distribution, metabolism, excretion, and toxicity properties and target using SwissTargetPrediction. Potential breast cancer targets were identified via GeneCards database and database of gene disease association (DisGeNET). Enrichment analysis and protein interactions were exercised via database for annotation, visualization, and integrated discovery (DAVID) and Cytoscape. A drug compounds–genes–disease network found key genes for treatment, validated by molecular docking. The top three docking complexes withstood 200-nanoseconds (ns) molecular dynamics simulations in GROningen MAchine for Chemical Simulations (GROMACS) 2020, showing average Coulombic short-range interaction energies of apigenin with androgen receptor (-30.64 kJ/mol), apigenin with estrogen receptor 1 (ESR1; -62.35 kJ/mol), and luteolin with epidermal growth factor receptor (EGFR; -95.99 kJ/mol). Cytotoxicity of five plant extracts was analyzed on HepG2 and MCF7 cell lines. Liquid chromatography–mass spectrometry was performed for the compounds that had best half-maximal inhibitory concentration (IC50) value. This research investigates the anti-breast cancer mechanisms of plant flavonoids at molecular level.
Copyright (c) 2025 Hamna Yasin, Zubaida Yousaf, Irfan Anjum, Muhammad Bilal, Arusa Aftab, Tahira Aziz Mughal, Mian Muhammad Mubasher, Anthony Booker, Zafar Iqbal, Riaz Ullah https://creativecommons.org/licenses/by-nc/4.0