Quality Assurance and Safety of Crops & Foods
type: channel
description: 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.
publisher: Codon Publications
language: en
publication name: Quality Assurance and Safety of Crops & Foods
issn: 1757-8361
items: Fermented sour wort enriched with Pediococcus acidilactici PA-2 as a natural marinade to reduce Listeria monocytogenes and Salmonella Typhimurium in raw chicken
items: Correction and Republication Notice
items: Enrichment with industrial waste whey protein and exotic fruit flours as an innovative and functional ingredient in the production of low-fat functional mayonnaise
items: Protein conjugates and probiotic interactions of dairy products for innovative and future functional foods
items: Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches
items: Exploring the bioactive properties of Cornelian Cherry (Cornus mas L.) fruits and leaves: A pilot study of leaves applications in laying hens’ nutrition
items: Absolute quantification reveals microbial and component dynamics in spontaneously fermented Sojae Semen Praeparatum
items: Novel mango ripening and anthracnose control using tangerine oil vapors and wood smoke: possible mode of action
items: Growth of Listeria monocytogenes on fresh fish fillets stored in a Styrofoam-free eco-friendly cold pack container
items: Fourier-transformed infrared (FTIR) spectroscopy for detecting milk powder addition in Cyprus goat milk: a preliminary study for future adulteration detection in halloumi cheese
items: Anti-aging activities of black highland barley bran, chrysoeriol, and its glucuronide derivative on Caenorhabditis elegans
items: Antibiofilm activity and mechanisms of Amomum tsao-ko and clove essential oils against Staphylococcus aureus
items: Spent coffee grounds extract as an effective approach for prolonging the shelf life of minced beef: chemometric modeling of quality attributes
items: Antibacterial activity of hydrolized palm kernel oil and red palm super olein blend against Gram-negative and Gram-positive bacteria
items: Preparation of chitosan-based composite films with GG/QSM addition and investigation of their properties
items: Enhancing safety and prebiotic functionality of fresh amaranth sprout salad using low-concentration limonene pretreatment
items: Bioactive retention in 3D-printed strawberry snacks: Influence of fruit size and processing
items: Zero-waste valorization of figs in fresh pasta
items: In vitro elucidation of the therapeutic applications of biosynthesized selenium nanoparticles using Saussurea costus root extract
items: Metabolomics and network pharmacology reveal antibacterial components and mechanisms in citrus herbs
items: Chitosan and oregano essential oil pretreatments preserve quality and extend shelf life of organic strawberries during cold storage
items: Physicochemical characteristics and anti-oxidant capacity of pullulan active packaging containing green synthesised nanoparticles
items: Optimization of flavonoid extraction from mulberry leaves and development of functional noodle products
items: Impact of sea salt concentration and salting time on Bacillus cereus contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)
items: Characterization of a sodium alginate–carboxymethylcellulose film incorporated with cinnamaldehyde, and its application for preservation of almond paste
items: Chemical properties of Indonesian aloe vera and its hepatoprotective activity by targeting reactive oxygen species and TACE protein: comparison between gel and whole parts
items: Polysaccharide-based biopolymers: exploring film fabrication techniques, molecular interactions, and their potential food applications
items: The effect of starter cultures on peptide profiles identified in camel milk cheese
items: Enrichment of breads with fenugreek seeds for improved nutritional, functional,and storage stability
items: Essential oil from Curcuma phaeocaulis Val.: Chemical composition and anti-inflammatory activities via integrated multi-omics analysis in a zebrafish tail fin amputated model

Fermented sour wort enriched with Pediococcus acidilactici PA-2 as a natural marinade to reduce Listeria monocytogenes and Salmonella Typhimurium in raw chicken
type: item
description: Raw chicken, valued for its affordability and nutritional benefits, remains vulnerable to contamination by meat-borne pathogens despite advances in food safety systems. Biopreservation using lactic acid bacteria, particularly pediocin-producing Pediococcus acidilactici, offers a natural strategy to inhibit foodborne pathogens through the production of lactic acid and bacteriocin. This study aimed to evaluate the antimicrobial effect of sour wort fermented with P. acidilactici PA-2 as a natural marinade against Listeria monocytogenes and Salmonella typhimurium in raw chicken. Sour wort was prepared and fermented with P. acidilactici PA-2 at 30°C for 24 h and 48 h, reaching final cell counts of 8.0 and 8.5 log10 CFU/g, respectively, and pH values between 3.8 and 4.5. Raw chicken samples were inoculated with approximately 6.9 log10 CFU/mL of L. monocytogenes and 6.4 log10 CFU/mL of S. typhimurium, marinated with 24-h and 48-h fermented wort (Ringer’s solution as control), and stored at 4°C for 16 h. On selective media, pathogen populations were enumerated. Both 24-h and 48-h fer-mented wort marinades significantly reduced L. monocytogenes and S. typhimurium counts compared with the control (p < 0.05). The 48-h fermented wort reduced L. monocytogenes and S. typhimurium counts by 1.9 and 1.8 log10 CFU/g, respectively, while the 24-h wort produced similar reductions of 1.7 and 1.8 log10 CFU/g. No significant differences were observed between the two fermentation times (p > 0.05). These findings suggest that P. acidilactici PA-2 fermented sour wort can serve as an effective clean-label marinade that enhances the micro-biological safety of raw chicken during short-term refrigerated storage, contributing to reduced foodborne risk without relying on chemical preservatives.
subject: Original Article
  topic: section
subject: biopreservation; sour wort; chicken meat; Pediococcus acidilactici; Listeria monocytogenes; marinade; Salmonella typhimurium
  topic: keywords
creator: Basobi Mukherjee
creator: Farzana Nishat
creator: Saber Amiri
creator: Amin Yousefvand
creator: Per E. J. Saris
rights: Copyright (c) 2026 Basobi Mukherjee, Farzana Nishat, Saber Amiri , Amin Yousefvand , Per E. J. Saris https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-23
publication date: 2026-03-23
starting page: 261
ending page: 270
doi: 10.15586/qas.v18i1.1613

Correction and Republication Notice
type: item
description: N/A
subject: Correction and Republication Notice
  topic: section
subject: N/A
  topic: keywords
creator: QASCF
rights: Copyright (c) 2026 QASCF https://creativecommons.org/licenses/by-nc/4.0
date: 2026-02-21
publication date: 2026-02-21
starting page: 127
ending page: 127
doi: 10.15586/qas.v18i1.1610

Enrichment with industrial waste whey protein and exotic fruit flours as an innovative and functional ingredient in the production of low-fat functional mayonnaise
type: item
description: The aim of this study was to produce low-fat mayonnaise using equal proportions of flours obtained from tropical fruits such as pineapple, coconut, and mango, and commercial waste whey protein powder as fat substitutes. The resulting mayonnaises were evaluated in terms of physical, chemical, nutritional, rheological, microbial, and sensory properties. Mayonnaises containing fruit flour had lower fat content (35.58%) and higher protein (7.28%) and dietary fiber content (22.38%) than control mayonnaises (CMYN). Fruit flours and whey protein powder signifi-cantly improved bioactive properties by increasing total phenolic content (TPC: 5.45–37.68 mg GAE/100 g) and antioxidant activity (DPPH: 19.22–27.95 mg TE/100 g; ABTS•+: 23.66–50.61 mg TE/100 g); MMYN (mango flour: whey protein powder) and PMYN (pineapple flour: whey protein powder) showed the strongest values. All samples exhibited pseudoplastic properties, while fruit flours increased the consistency. The highest viscosity and G” values were measured in CCMYN mayonnaise. pH was affected by fruit acidity, and microbial growth was slower in samples containing fruit flour. The addition of fruit flours increased the b* value. PMYN mayonnaise containing pineapple flour was liked as much as the control. Tropical fruit flours (especially pineapple flour) and whey protein powder have shown promising results in the production of reduced-fat mayonnaise with improved functional properties and sensory acceptance.
subject: Original Article
  topic: section
subject: coconut, mango, mayonnaise, pineapple, waste, whey protein
  topic: keywords
creator: Elif Cakir
creator: Muhammed Sahin
creator: Hatice Bekiroglu
rights: Copyright (c) 2026 Elif Cakir, Muhammed Sahin, Hatice Bekiroglu https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-11
publication date: 2026-03-11
starting page: 195
ending page: 208
doi: 10.15586/qas.v18i1.1609

Protein conjugates and probiotic interactions of dairy products for innovative and future functional foods
type: item
description: This review critically assesses the strategies and mechanisms underlying interactions between protein conjugates and probiotics in dairy foods, aiming to detail how these conjugates stabilize probiotics, facilitate gut colonization, and stimulate immunomodulation. Protein–based carriers and complexes play key roles in improving probiotic protection, adhesion, and metabolic activity. Notable strategies include developing milk proteins (e.g., casein and whey proteins), plant–derived protein conjugates, and advanced encapsulation techniques for polysaccharide– protein complexes. The protein shell in conjugates protects probiotics from harsh conditions, enables targeted intestinal release, enhances mucosal adhesion, and contributes to enhanced antioxidant and anti–inflammatory effects. Such strategies also can improve probiotic survival and colonization and reduce inflammation (with increased IL–10 and decreased tumor necrosis factor–alpha), enhance mucus secretion (with a rise in mucin 2 [MUC2]), and elevate beneficial gut microbes. Advancements in probiotic research have enabled more precise and targeted applications using protein conjugates and encapsulation systems. These approaches form part of integrative nutrition strategies that deliver precision, protection, and personalization in the design of functional foods, contributing to food nutrition improvement. Moreover, protein conjugates are increasingly recognized as active modulators of probiotic function and immune signaling, rather than passive carriers, thereby offering new avenues for food production.
subject: Review Article
  topic: section
subject: Protein conjugates; probiotics; dairy foods; functional foods; encapsulation; Maillard reaction
  topic: keywords
creator: Nareekan Chaiwong
creator: Auengploy Chailangka
creator: Idris Kaida Zubairu
creator: Tri Indrarini Wirjantoro
creator: Pavalee Chompoorat Tridtitanakiat
creator: Juan Manuel Castagnini
creator: Mohsen Gavahian
creator: Mahsa Majzoobi
creator: Yuthana Phimolsiripol
rights: Copyright (c) 2026 Nareekan Chaiwong , Auengploy Chailangka, Idris Kaida Zubairu, Tri Indrarini Wirjantoro, Pavalee Chompoorat Tridtitanakiat, Juan Manuel Castagnini, Mohsen Gavahian, Mahsa Majzoobi, Yuthana Phimolsiripol https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-11
publication date: 2026-03-11
starting page: 167
ending page: 194
doi: 10.15586/qas.v18i1.1608

Accentuated bioavailability of bioactive compounds in foods by nanotechnology-based delivery approaches
type: item
description: One of the perennial problems faced by the food industry is the poor bioavailability of nutrients, arising generally due to lowered solubility or inadequate absorption by the gastrointestinal tract. Nanotechnology-based encapsulation tech-niques have shown to significantly enhance the bioavailability of various food bioactive compounds. Targeted delivery of specific nutrients to specific organs, low toxicity, maximization of nutrient uptake, extended release of nutrients, and enhanced texture and flavor are the major advantages of such systems, a few of which are discussed in this review. In keeping with these pertinent paradigms, the current review also highlights how food nanotechnology-based delivery sys-tems ensure efficient bioaccessibility of dietary compounds that otherwise cannot be maximally achieved under in vivo conditions or by using biopolymer-based encapsulation. However, as with any technology, this also comes with its own set of drawbacks and lacunae, which are also presented in the current review. With the surge in global population, emphasis should be placed on optimizing bioavailability of vital food nutrients, catering to Sustainable Development Goals (SDGs) 2 and 3. In a global landscape, a collaborative effort from regulatory bodies, consumers, and manufacturers will enable sat-isfactory, efficient, and safe commercialization of nanotechnological delivery systems for functional foods and bioactives.
subject: Review Article
  topic: section
subject: Bioavailability; encapsulation; food nanobiotechnology; nutrients; vitamins; SDGs
  topic: keywords
creator: Suma Sarojini
creator: Balamuralirkishnan Balasubramanian
creator: Saranya Jayaram
creator: Preetha Annadurai
creator: Arun Meyyazhagan
creator: Manikantan Pappuswamy
creator: Jang-Won Lee
rights: Copyright (c) 2026 Suma Sarojini, Balamuralirkishnan Balasubramanian, Saranya Jayaram, Preetha Annadurai, Arun Meyyazhagan, Manikantan Pappuswamy, Jang-Won Lee https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-18
publication date: 2026-03-18
starting page: 1
ending page: 22
doi: 10.15586/qas.v18iSP1.1607

Exploring the bioactive properties of Cornelian Cherry (Cornus mas L.) fruits and leaves: A pilot study of leaves applications in laying hens’ nutrition
type: item
description: Cornelian cherry (Cornus mas L.) fruits are well known for their health benefits, but when comparing the nutritional composition of different parts of the plant, the leaves appear to be a more valuable source of nutrients. The concentrations of carotenoids and vitamin E levels in the leaves were higher than in the fruits. Among individual tocopherols, the most significant difference between fruits and leaves was observed for α-tocopherol. Regarding the polyphenol composition, the major class determined was phenolic acids, expressed as hydroxy-benzoic, gallic, and ellagic acids, but the most important was ferulic acid. The major flavonoids quantified were epicatechin and epigallocatechin. Cornelian cherry leaves were selected as a potential feed additive in laying hens’ nutrition, and an experimental trial was performed. Laying hens’ dietary supplementation of Cornelian cherry positively affected egg quality characteristics, by improving the retinol, astaxanthin, and polyphenols concentrations in egg yolk. Tocopherols were negatively influenced, and no significant effect was observed on lutein concentrations. The administration of Cornelian cherry as a dietary supplement produced a favorable impact on oxidative stability during the shelf life of eggs. The Cornelian cherry supplements, rich in natural antioxidants such as polyphenols and vitamins, not only enhance the antioxidant capacity of the animal product but also contribute to yolk quality maintenance over storage periods by reducing the formation of oxidation products.
subject: Original Article
  topic: section
subject: Cornelian cherry; antioxidants; feed additive; laying hen; eggs quality
  topic: keywords
creator: Arabela Elena Untea
creator: Petru Alexandru Vlaicu
creator: Iulia Varzaru
creator: Alexandra Gabriela Oancea
creator: Mihaela Saracila
creator: Raluca Paula Turcu
rights: Copyright (c) 2025 Arabela Elena Untea, Petru Alexandru Vlaicu, Iulia Varzaru, Alexandra Gabriela Oancea, Mihaela Saracila, Raluca Paula Turcu https://creativecommons.org/licenses/by-nc/4.0
date: 2025-02-25
publication date: 2025-02-25
starting page: 128
ending page: 140
doi: 10.15586/qas.v18i1.1606

Absolute quantification reveals microbial and component dynamics in spontaneously fermented Sojae Semen Praeparatum
type: item
description: 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.
subject: Original Article
  topic: section
subject: Absolute Quantitative Sequencing; Fermentation; Microorganisms; Quality; Sojae Semen Praeparatum
  topic: keywords
creator: Chaojie Yang
creator: Guangzong He
creator: Junhao Li
creator: Mengfei Gao
creator: Kexin Fang
creator: Chuying Huang
creator: Shanshan Mei
creator: Dan Jiang
creator: Yaojun Yang
rights: 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
date: 2026-02-10
publication date: 2026-02-10
starting page: 82
ending page: 110
doi: 10.15586/qas.v18i1.1604

Novel mango ripening and anthracnose control using tangerine oil vapors and wood smoke: possible mode of action
type: item
description: 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.
subject: Original Article
  topic: section
subject: tangerine oil
  topic: keywords
subject: wood smoke
  topic: keywords
subject: mango
  topic: keywords
subject: postharvest
  topic: keywords
subject: anthracnose
  topic: keywords
subject: ambient storage
  topic: keywords
creator: Narumol Matan
creator: Katthayawan Khunjan
rights: Copyright (c) 2026 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
date: 2026-01-27
publication date: 2026-01-27
starting page: 36
ending page: 53
doi: 10.15586/qas.v18i1.1603

Growth of Listeria monocytogenes on fresh fish fillets stored in a Styrofoam-free eco-friendly cold pack container
type: item
description: Seafood is usually stored in a refrigerated or frozen form; however, conventional cold packs (CCPs) provide limited cooling and may damage products. This study evaluated the growth of Listeria monocytogenes on vacuum-packed frozen mackerel (Scomber japonicus) fillets stored in conventional container boxes (CCBs) with CCPs and in newly developed container boxes (NDCBs) with newly developed cold packs (NDCPs). Fillets were spot inoculated (2.0–2.5 log CFU/g) and stored for 72 h. In CCBs with CCPs, counts increased from 2.79–3.95 log CFU/g at 2–24 h, reaching 4.94–7.95 log CFU/g at 36–72 h. In NDCBs with NDCPs, counts rose to 2.64 log CFU/g at 24 h (1.02 log CFU/g increase), followed by 1.41–3.74 log CFU/g increase at 36–72 h. The difference between systems was ~1 log CFU/g at 48 h, increasing to 1.48 log CFU/g at 72 h. Growth data (24–72 h) were fitted to a first-order kinetic model, yielding D-values of 36.47 min (y = 0.0802x + 0.3127) for CCBs with CCPs and 41.70 min (y = 0.0565x + 0.1400) for NDCBs with NDCPs. These results evidenced that NDCBs with NDCPs reduced growth of L. monocytogenes by improving temperature control, demonstrating potential for safer seafood transport.
subject: Original Article
  topic: section
subject: Cold storage, Listeria monocytogenes, Newly developed container box, First-order kinetic model, Fish fillet
  topic: keywords
creator: Eun Bi Jeon
creator: Jin Kim
creator: Ahreum Chae
creator: Sunwong Hong
creator: Inhwan Song
creator: Jung-Suck Lee
creator: Shin Young Park
rights: Copyright (c) 2026 Eun Bi Jeon, Jin Kim, Ahreum Chae, Sunwong Hong, Inhwan Song, Jung-Suck Lee, Shin Young Park https://creativecommons.org/licenses/by-nc/4.0
date: 2026-02-28
publication date: 2026-02-28
starting page: 156
ending page: 166
doi: 10.15586/qas.v18i1.1602

Fourier-transformed infrared (FTIR) spectroscopy for detecting milk powder addition in Cyprus goat milk: a preliminary study for future adulteration detection in halloumi cheese
type: item
description: 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.
subject: Original Article
  topic: section
subject: adulteration
  topic: keywords
subject: chemometrics
  topic: keywords
subject: FTIR spectroscopy
  topic: keywords
subject: milk powder
  topic: keywords
creator: Maria Tarapoulouzi
creator: Sotiria Kyriacou
creator: Ioannis Ioannidis
creator: Ioannis Pashalidis
creator: Charis R. Theocharis
rights: Copyright (c) 2026 Maria Tarapoulouzi, Sotiria Kyriacou, Ioannis Ioannidis, Ioannis Pashalidis, Charis R. Theocharis https://creativecommons.org/licenses/by-nc/4.0
date: 2026-02-07
publication date: 2026-02-07
starting page: 74
ending page: 81
doi: 10.15586/qas.v18i1.1597

Anti-aging activities of black highland barley bran, chrysoeriol, and its glucuronide derivative on Caenorhabditis elegans
type: item
description: The anti-aging activities and underlying mechanisms of black highland barley bran extract (BHBBE) and its major phenolic components, chrysoeriol (CHR) and chrysoeriol-7-O-β-D-glucuronide (CHRG), were investigated in Caenorhabditis elegans (C. elegans). The effects of BHBBE, CHR, and CHRG at different concentrations were evaluated on lifespan, reproduction, locomotion, stress resistance (heat and ultraviolet [UV] stress), and antioxidant activities (such as superoxide dismutase and catalase activities as well as reactive oxygen species (ROS) and malondialdehyde levels). Furthermore, the expression of longevity-associated genes was examined. Central gene, daf-16, in the anti-aging process of BHBBE, CHR, and CHRG was verified by comparing ROS levels in wild-type N2 C. elegans with daf-16(mu86) mutant strains. Nuclear translocation as a function of DAF-16 protein was assessed. BHBBE, CHR, and CHRG significantly extended C. elegans’ lifespan, improved locomotion, and enhanced stress resistance, without adversely affecting reproduction. Their anti-aging effects were primarily mediated by DAF-16 nuclear translocation via insulin/insulin-like growth factor 1 signaling (IIS). Furthermore, this IIS signaling pathway was associated with antioxidant capacity and stress resistance. Therefore, BHBB, a by-product of grain processing, provides a sustainable, safe, and efficient strategy for anti-aging applications.
subject: Articles
  topic: section
subject: Black highland barley bran; Caenorhabditis elegans; Longevity; IIS/DAF-16 pathway; Antioxidant
  topic: keywords
creator: Gang Liu
creator: Shuyuan Fan
creator: Peng Zeng
creator: Yunshuang He
creator: Yuehan Shen
creator: Changbin Lin
creator: Chen Xia
creator: Peijun Li
creator: Xueli Li
rights: Copyright (c) 2026 Gang Liu, Shuyuan Fan, Peng Zeng, Yunshuang He, Yuehan Shen, Changbin Lin, Chen Xia, Peijun Li, Xueli Li https://creativecommons.org/licenses/by-nc/4.0
date: 2026-02-28
publication date: 2026-02-28
starting page: 141
ending page: 155
doi: 10.15586/qas.v18i1.1601

Antibiofilm activity and mechanisms of Amomum tsao-ko and clove essential oils against Staphylococcus aureus
type: item
description: Staphylococcus aureus biofilms significantly threaten public health by causing persistent infections and foodborne diseases. The rise in antibiotic resistance emphasizes the urgent need for effective non-antibiotic control strate-gies. This study evaluated the anti-biofilm potential of Amomum tsao-ko (AEO) and clove (CEO) essential oils against S. aureus NCTC8325. Gas chromatography–mass spectroscopy analysis revealed distinct chemical pro-files, with AEO exhibiting greater diversity. Both essential oils showed potent anti-biofilm activity against S. aureus NCTC8325, effectively preventing biofilm establishment, as confirmed by confocal laser scanning microscopy and scanning electron microscopy. The growth curves and crystal violet staining results demonstrated that AEO and CEO effectively inhibit biofilm formation at concentrations of 91.3 μg/mL and 86.3 μg/mL, respectively, without affecting bacterial growth. Transcriptomic profiling revealed that both AEO and CEO exert anti-biofilm effects through significant regulation of multiple molecular pathways. Interestingly, although the specific pathways influ-enced by AEO and CEO differed, both treatments significantly downregulated the S. aureus infection pathway and the expression of key adhesin protein genes within this pathway. Overall, this study provides critical insights into the phenotypic and transcriptional responses of S. aureus to AEO and CEO, thereby elucidating the molecu-lar basis of their anti-biofilm activities.
subject: Original Article
  topic: section
subject: Staphylococcus aureus, biofilm, Amomum tsao-ko oil, clove oil
  topic: keywords
creator: Guoqing Yu
creator: Ming Chen
creator: Zedong Liao
creator: Yi wu Wen
creator: Yixi Zhou
creator: Keshan Lin
creator: Jialin Dai
creator: Min Dai
creator: Fenghui Sun
rights: Copyright (c) 2026 Guoqing Yu, Ming Chen, Zedong Liao, Yi wu Wen, Yixi Zhou, Keshan Lin, Jialin Dai, Min Dai, Fenghui Sun https://creativecommons.org/licenses/by-nc/4.0
date: 2026-03-20
publication date: 2026-03-20
starting page: 209
ending page: 260
doi: 10.15586/qas.v18i2.1600

Spent coffee grounds extract as an effective approach for prolonging the shelf life of minced beef: chemometric modeling of quality attributes
type: item
description: 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.
subject: Research Article
  topic: section
subject: spent coffee ground
  topic: keywords
subject: bioactivities
  topic: keywords
subject: fresh beef meat
  topic: keywords
subject: quality assessment
  topic: keywords
subject: chemometric analysis
  topic: keywords
creator: Dorra Zouari Ayadi
creator: Moufida Chaari
creator: Khaoula Elhadef
creator: Cyrine Abid
creator: Monia Ennouri
creator: Theodoros Varzakas
creator: Slim Smaoui
rights: 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
date: 2026-01-17
publication date: 2026-01-17
starting page: 16
ending page: 35
doi: 10.15586/qas.v18i1.1598

Antibacterial activity of hydrolized palm kernel oil and red palm super olein blend against Gram-negative and Gram-positive bacteria
type: item
description: 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.
subject: Original Article
  topic: section
subject: antibacterial activity
  topic: keywords
subject: red palm super olein
  topic: keywords
subject: palm kernel oil
  topic: keywords
subject: monolaurin
  topic: keywords
subject: phytonutrient
  topic: keywords
creator: Ilmi Fadhilah Rizki
creator: Frisda Rimbun Panjaitan
creator: Manda Edy Mulyono
creator: Brahmani Dewa Bajra
rights: Copyright (c) 2026 Ilmi Fadhilah Rizki, Frisda Rimbun Panjaitan, Manda Edy Mulyono, Brahmani Dewa Bajra https://creativecommons.org/licenses/by-nc/4.0
date: 2026-01-07
publication date: 2026-01-07
starting page: 1
ending page: 15
doi: 10.15586/qas.v18i1.1596

Preparation of chitosan-based composite films with GG/QSM addition and investigation of their properties
type: item
description: This study aims to produce chitosan (CH)-based composite films using CH, guar gum (GG), and quince seed mucilage (QSM) and to investigate the physicochemical, barrier, optical, mechanical, thermal, and microstructural properties of these films. CH-based composite films were fabricated by including three concentrations of GG and QSM (20–40%, v/v). Scanning electron microscopic analysis revealed that all composite films exhibited smooth and homogeneous surface morphologies, indicating good compatibility among the components. Fourier-transform infrared spectroscopy confirmed the formation of hydrogen bond interactions between constituent polymers. Differential scanning calorimetry demonstrated enhanced thermal stability in composite films relative to CH film. Optical property measurements indicated higher opacity values for all composite films compared to the CH film. Compared to the CH control film, the CH-GG-QSM1 composite film exhibits the lowest water solubility (WS) and water vapor permeability (WVP) values, while the CH-GG-QSM3 film exhibits the lowest moisture content (MC). Tensile strength (TS) of the CH-GG-QSM2 film increased by 14.58%, from 11.45 MPa to 13.12 MPa, while its elongation at break decreased by 3.28%, from 14.70% to 11.42%. At the same time, while the MC, WS and WVP values of the CH-GG-QSM2 composite film decreased compared to the CH film, it was determined that this composite film exhibited the best physicochemical properties. Strong linear correlations between physicochemical properties of composite films are determined using Pearson’s correlation analysis. These findings indicate that the produced CH-GG-QSM composite films possess enhanced WVP, thermal stability, and optical properties. Consequently, they can demonstrate significant potential for application as edible packaging materials, particularly for preserving fruits, vegetables, and food products.
subject: Original Article
  topic: section
subject: chitosan, guar gum, quince seed mucilage, composite film, edible film
  topic: keywords
creator: Sevim Gürdaş Mazlum
creator: Aslı Eda Erdoğan
rights: Copyright (c) 2026 Sevim Gürdaş Mazlum, Aslı Eda Erdoğan https://creativecommons.org/licenses/by-nc/4.0
date: 2026-01-16
publication date: 2026-01-16
starting page: 111
ending page: 126
doi: 10.15586/qas.v18i1.1595

Enhancing safety and prebiotic functionality of fresh amaranth sprout salad using low-concentration limonene pretreatment
type: item
description: 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.
subject: Research Article
  topic: section
subject: Red amaranth sprouts; Limonene; Bioactive compounds; Prebiotic; Antibacterial
  topic: keywords
creator: Narumol Matan
creator: Katthayawan Khunjan
rights: Copyright (c) 2025 Narumol Matan, Katthayawan Khunjan https://creativecommons.org/licenses/by-nc/4.0
date: 2025-12-09
publication date: 2025-12-09
starting page: 427
ending page: 441
doi: 10.15586/qas.v17i4.1594

Bioactive retention in 3D-printed strawberry snacks: Influence of fruit size and processing
type: item
description: 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.
subject: Original Article
  topic: section
subject: strawberries; fruit size; bioactive compounds; 3D food printing; functional foods
  topic: keywords
creator: Boris Duralija
creator: Anica Bebek Markovinović
creator: Predrag Putnik
creator: Ines Šoštarić
creator: Dhika Prita Hapsari
creator: Branimir Pavlić
creator: Luna Maslov Bandić
creator: Amin Mousavi Khaneghah
creator: Danijela Bursać Kovačević
rights: 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
date: 2025-12-08
publication date: 2025-12-08
starting page: 415
ending page: 426
doi: 10.15586/qas.v17i4.1593

Zero-waste valorization of figs in fresh pasta
type: item
description: 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.
subject: Original Article
  topic: section
subject: figs, by-products, sustainability, zero-waste, fresh pasta, fortified pasta
  topic: keywords
creator: Chiara Russo
creator: Federica Moccia
creator: Lucia Panzella
creator: Amalia Conte
creator: Matteo Alessandro Del Nobile
rights: Copyright (c) 2025 Chiara Russo, Federica Moccia, Lucia Panzella, Amalia Conte, Matteo Alessandro Del Nobile https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-26
publication date: 2025-11-26
starting page: 403
ending page: 414
doi: 10.15586/qas.v17i4.1592

In vitro elucidation of the therapeutic applications of biosynthesized selenium nanoparticles using Saussurea costus root extract
type: item
description: 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.
subject: Research Article
  topic: section
subject: Saussurea costus; selenium nanoparticles; H. pylori; antidiabetic; anticancer; cell cycle
  topic: keywords
creator: Manal Almughamisi
rights: Copyright (c) 2025 Manal Almughamisi https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-18
publication date: 2025-11-18
starting page: 386
ending page: 402
doi: 10.15586/qas.v17i4.1591

Metabolomics and network pharmacology reveal antibacterial components and mechanisms in citrus herbs
type: item
description: 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.
subject: Original Article
  topic: section
subject: Citrus herbs; antibacterial activity; metabolomics; network pharmacology
  topic: keywords
creator: Yan Li
creator: Lu He
creator: Yu Liang
rights: Copyright (c) 2025 Yan Li, Lu He, Yu Liang https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-14
publication date: 2025-11-14
starting page: 316
ending page: 329
doi: 10.15586/qas.v17i4.1590

Chitosan and oregano essential oil pretreatments preserve quality and extend shelf life of organic strawberries during cold storage
type: item
description: 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.
subject: Original Article
  topic: section
subject: Organic strawberries; Postharvest treatments; Chitosan; Oregano essential oil; Antioxidant capacity; Bioactive compounds; Microbial quality; Shelf life extension
  topic: keywords
creator: Eman Hassan Algarni
rights: Copyright (c) 2025 Eman Hassan Algarni https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-14
publication date: 2025-11-14
starting page: 330
ending page: 352
doi: 10.15586/qas.v17i4.1588

Physicochemical characteristics and anti-oxidant capacity of pullulan active packaging containing green synthesised nanoparticles
type: item
description: 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.
subject: Research Article
  topic: section
subject: Biopolymer; Electrolytic matrix; Oxidative stability; Polysaccharide packaging; Refrigerated storage
  topic: keywords
creator: Muhammad Jamshed Khan
creator: Suriya Kumari Ramiah
creator: Kamyar Shameli
creator: Muhammad Tariq Navid
creator: Saminathan Mookiah
creator: Awis Qurni Sazili
rights: 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
date: 2025-11-17
publication date: 2025-11-17
starting page: 353
ending page: 371
doi: 10.15586/qas.v17i4.1587

Optimization of flavonoid extraction from mulberry leaves and development of functional noodle products
type: item
description: 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.
subject: Research Article
  topic: section
subject: Antioxidant; Mulberry leaf; Mulberry leaf noodles; Process optimization; Response surface methodology; Total flavonoids
  topic: keywords
creator: Xirui Rao
creator: Di Deng
creator: Jing Miao
creator: Jiang Lu
creator: Churui Chang
creator: Xiangchun Shen
creator: Shaohuan Liu
rights: 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
date: 2025-10-30
publication date: 2025-10-30
starting page: 295
ending page: 316
doi: 10.15586/qas.v17i4.1586

Impact of sea salt concentration and salting time on Bacillus cereus contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)
type: item
description: 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.
subject: Original Article
  topic: section
subject: Kimchi, Napa cabbage, sea salt, Physico-chemical quality, Natural background bacter
  topic: keywords
creator: Eun Bi Jeon
creator: Sung-Hee Park
creator: Min Jung Lee
creator: Shin Young Park
rights: Copyright (c) 2025 Eun Bi Jeon, Sung-Hee Park, Min Jung Lee, Shin Young Park https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-08
publication date: 2025-10-08
starting page: 284
ending page: 294
doi: 10.15586/qas.v17i4.1585

Characterization of a sodium alginate–carboxymethylcellulose film incorporated with cinnamaldehyde, and its application for preservation of almond paste
type: item
description: 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.
subject: Original Article
  topic: section
subject: Cinnamaldehyde; Sodium alginate; Carboxymethyl cellulose; Coating; Almond paste
  topic: keywords
creator: Orhun Macit
creator: Meral Yildirim-Yalcin
creator: Hatice Sena Olcay
rights: Copyright (c) 2025 Orhun Macit, Meral Yildirim-Yalcin, Hatice Sena Olcay https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 244
ending page: 256
doi: 10.15586/qas.v17i4.1583

Chemical properties of Indonesian aloe vera and its hepatoprotective activity by targeting reactive oxygen species and TACE protein: comparison between gel and whole parts
type: item
description: 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.
subject: Original Article
  topic: section
subject: aloe vera; aloe gel; hepatoprotective; TNF-α converting enzyme (TACE); squalene
  topic: keywords
creator: Sari Haryanti
creator: Mujiyanto Mujiyanto
creator: Nur Maulidah Rahmah
creator: Ade Erma Suryani
creator: Khoirun Nisa
creator: Santosh Chokkakulula
creator: Soon Woong Chang
creator: Balasubramani Ravindran
creator: Ravishankar Ram Mani
creator: Sri Handayani
rights: 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
date: 2025-12-29
publication date: 2025-12-29
starting page: 230
ending page: 243
doi: 10.15586/qas.v17i4.1582

Polysaccharide-based biopolymers: exploring film fabrication techniques, molecular interactions, and their potential food applications
type: item
description: 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.
subject: Review Article
  topic: section
subject: Biopolymers; Food Packaging; Functional ingredients; Packaging films; Polysaccharides
  topic: keywords
creator: Pir Mohammad Junaid
creator: Akuleti Saikumar
creator: Rayees Ul Islam
creator: Manoj Kumar Patel
creator: Don Hettiarachchige Udana Eranda
creator: Makdud Islam
creator: Sadaf Zaidi
creator: Laxmikant S. Badwaik
rights: 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
date: 2025-10-08
publication date: 2025-10-08
starting page: 257
ending page: 283
doi: 10.15586/qas.v17i4.1581

The effect of starter cultures on peptide profiles identified in camel milk cheese
type: item
description: 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.
subject: Original Article
  topic: section
subject: camel milk cheese; starter cultures; biologically active peptides; chemometric 24 analysis; peptide identification
  topic: keywords
creator: Eleonora Gabrilyants
creator: Ravshanbek Alibekov
creator: Maria Tarapoulouzi
creator: Inga Ciprovica
creator: Aidana Utebaeva
rights: Copyright (c) 2025 Eleonora Gabrilyants, Ravshanbek Alibekov , Maria Tarapoulouzi, Inga Ciprovica , Aidana Utebaeva https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 217
ending page: 229
doi: 10.15586/qas.v17i4.1580

Enrichment of breads with fenugreek seeds for improved nutritional, functional,and storage stability
type: item
description: 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.
subject: Original Article
  topic: section
subject: antioxidant activity; fenugreek seed; functional properties; phenolic content; shelf life
  topic: keywords
creator: Harpreet Kaur
creator: Kamaljit Kaur
creator: Jaspreet Kaur
creator: Nitin Meeta
creator: Jagbir Rehal
rights: Copyright (c) 2025 Harpreet Kaur, Kamaljit Kaur, Jaspreet Kaur, Nitin Meeta, Jagbir Rehal https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 198
ending page: 216
doi: 10.15586/qas.v17i4.1579

Essential oil from Curcuma phaeocaulis Val.: Chemical composition and anti-inflammatory activities via integrated multi-omics analysis in a zebrafish tail fin amputated model
type: item
description: 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.
subject: Research Article
  topic: section
subject: Curcuma phaeocaulis Val
  topic: keywords
subject: essential oil
  topic: keywords
subject: inflammation
  topic: keywords
subject: metabolomics
  topic: keywords
subject: transcriptomics
  topic: keywords
subject: zebrafish
  topic: keywords
creator: Weiwei Sun
creator: Yao Fu
creator: Bo Yu
creator: Yongjia Zhang
creator: Min He
creator: Mengmeng Sun
creator: Ruihua Zhao
rights: 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
date: 2025-10-01
publication date: 2025-10-01
starting page: 115
ending page: 132
doi: 10.15586/qas.v17i4.1578