Journal of Food Quality and Hazards Control

2-3

Authors: V. Toupchi-Khosroshahi, E. Mehrabi Nasab

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13-25

Authors: P.O. Oleghe, F.C. Akharaiyi, C.B. Ehis-Eriakha

Background: The exorbitant cost of wheat-based foods in non-wheat growing countries has necessitated looking for more enriched and sustainable alternative flour from botanicals that can be mixed and used to produce baked products including biscuits. The study aimed to make biscuits using three different fermented and unfermented mixtures of flour (sweet potato, pigeon pea, and yellow maize). Methods: Starch-rich tubers of yellow-fleshed cultivar of sweet potato (Ipomoea batatas), yellow maize (Zea mays) grains, and pigeon peas (Cajanus cajan) seeds were purchased from food merchants in the Uchi market, located in Auchi area of Edo State, southern Nigeria in June 2022. These botanical samples were taxonomically validated. The samples were divided into two parts fermented and unfermented, prepared and produced into flour forms. The blended raw materials into flour were mixed in order of sweet potato: pigeon pea: maize (composite mix two 60.00:25.47:14.53, composite mix five 67.70:20.00:12.31 and composite mix eight 61.72:25.24:13.04) were selected to produce biscuits while 100% wheat was used as control. Biscuits were produced from the flour using a standard recipe. The obtained results were presented in mean±SD format of interpretations. Analytical significance dissimilarity between the means samples were considered based on one-way analysis of variance (ANOVA) using IBM Statistical software Results: It revealed that fermentation increased techno-functional properties containing crude fiber (3.464±0.01-3.485±0.01) and ashes (3.688±0.11-3.711±0.11), while reducing fat (17.339±0.03) and moisture contents (3.639±0.05), the control had the highest protein (12.805±0.25) and lowest carbohydrate (55.622±0.12). The fermented biscuits had more flavonoids (23.162±0.36-23.852±0.60), saponins (14.793±0.07-23.495±0.03). Additionally, fermentation enhanced the potassium bioavailability of the products (19.803±0.00-25.264±0.05). There was high free radical scavenging activity and color for all the fermented samples than unfermented and controlled biscuits. Conclusion: According to the research, ternary flour mixes from the botanicals could lead to products with improved nutritional composition, functional properties, and antioxidant attributes to further improve biscuit quality.

39-46

Authors: A.O. Oyedeji, B.A. Odeyemi, L.A. Azeez

Background: The safety of milk is considered as a significant public health consideration and has been a key concern for consumers worldwide. The concentrations of cyromazine and its metabolic product, melamine, and their dietary risk assessment are investigated in this study. Methods: A total of 182 milk samples containing 15 brands were sampled between June and December 2022 from major and retail markets in Nigeria. After a solid-phase extraction procedure, the concentrations of the two compounds were determined using High-Performance Liquid Chromatography coupled with a Diode-Array Detector. Solid-phase extraction was utilized to extract local and imported evaporated and infant milk with CCl3COOH and CH3CN, followed by clean-up with NH4OH in MeOH. The extracts were analyzed with Agilent High-Performance Liquid Chromatography, including a Zorbax Eclipse+C18 column. Results: For both melamine and cyromazine, the Limits of Detection and Limits of Quantification were 1.29-1.48 and 3.94-4.50 μg/kg, respectively. The precision (Relative Standard Deviation<1), recovery (99.5–102.5%), and regression (r2=0.989) were all excellent. Melamine concentration ranged between 57.6±18.9 and 930.3±379.9 μg/kg among the samples, and cyromazine was 57.2±12.3 and 670.9±87.8 μg/kg. Brand 2, imported from Holland, had the highest detection frequency for the two analytes. Disturbing levels of melamine were detected in Brand 2, particularly that 75 and 95% of the samples had melamine above the acceptable Maximum Residue Limit. However, the estimated daily exposure to the two additives was below the allowed daily intake values, and the Hazard Index (HI) in the different milk samples ranged from 0.02 to 1.22, with one sample having HI>1. Conclusion: The exposure risk of melamine and cyromazine among the general population is acceptable, and smaller HI values demonstrated no significant potential risk for the Nigerian population according to the recommended guidelines. Regulatory agencies are encouraged to step up their surveillance activities to forestall the inclusion of prohibited additives in local and imported milk to protect public health.

59-68

Authors: L. Mato, Z. Daman, J. Spahiu, E. Halimi, B. Seiti, D. Topi

Background: Today, mycotoxins are considered critical contaminants in foodstuffs produced by fungi, highlighting the importance of food safety to human health. The toxigenic fungi invasion and mycotoxin production are highly variable and depend on climate, plant, and agronomic practices. Among these, Aflatoxins (AFs) are considered the most potent toxins. This study investigated the fungi presence and AFB1 contamination in corn and wheat grown in Albania during the 2022 harvesting year. Methods: Wheat samples were collected during the summer, while corn during the autumn, and further analyzed. Mycological contamination assessment applied the Verband Deutscher Landëirtschaftlicher Untersuchungs ̶ und Forschungsanstalten (VDLUFA) procedures. The AFB1 levels were measured using the Enzyme-Linked Immunosorbent Assay (ELISA) method. The MATLAB R2016b software was applied to perform statistical analysis. The Estimated Daily Intake on AFB1 was calculated to evaluate human exposure. Results: The genera Alternaria, Aspergillus, Cladosporium, Fusarium, and Penicillium were isolated, with higher rates of contamination in corn and the highest frequency Penicillium genus (77.89%). The Korça region presented a higher fungal load, 104 Colony Forming Unit (CFU)/g in corn. The AFB1 incidence (88.23%) in corn, was significantly higher than in wheat (4.91%). Additionally, the maximum level in corn was found 69.120 μg/kg, while in wheat, only 0.402 μg/kg. None of the wheat samples, in contrast to the 41.18% of corn samples, exceeded the threshold when referring to the respective Maximum Residue Levels. Conclusions: Our observation indicates a higher rate of AFB1 contamination in corn than in wheat. The high concentration levels and contamination incidence in corn require targeted interventions to reduce the AFB1 amounts. Strengthened regulation based on scientific evidence can reduce contamination outbreaks, economic implications, and potential benefits, such as increased consumer trust. Our study indicates that the exposure to AFB1 originates from corn consumption among the adult population.

176-177

Authors: A. Mousavi Khaneghah, J. Sadeghizadeh-Yazdi, A.S. Mozaffari Nejad

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189-198

Authors: I.O. Nwankwo, C.O. Anyaoha, C.O. Nwabueze, O.C. Nwobi, C. Ibeachu

Background: Toxic Heavy Metals (THMs) threaten food safety and result in human poisonings. It seems to be few studies on THMs contamination in food chain in developing countries. Current investigation determine the concentration and health risk of arsenic (As), cadmium (Cd), lead (Pb), as well as mercury (Hg) in fish and water at Nsukka, Metropolis, Enugu state, Nigeria. Methods: Forty eight samples; 24 (catfish and tilapia) fish and 24 (borehole, sachet, and bottled) water were randomly collected from two major markets and districts in Nsukka Metropolis and were evaluated for THMs using Atomic Absorption Spectrophotometer. The Estimated Daily Intake, Target Hazard Quotient, Hazard Index, and Cancer Risk (CR) were assessed as well. Results: THMs analaysis showed that As, Cd, and Hg were at 100% and Pb being at 16% in all the fish samples while 12.5% of fish of exceeded the Hg Maximum Permissible Limit (MPL) of 0.050 mg/kg, that not statistically significant (p>0.05).On the other hand, based on the analysis of all water samples, Hg and As were detected at 100% rate, Cd at 58.3% while Pb was not identified. The values above the MPL appeared to be 9 (37.5%), 2 (8.3%), and 3(12.5%) for Hg, As, and Cd, respectively in water while not statistically significant (p>0.05). The mean value of Hg (0.06425 mg/kg) in roasted fish as well as Cd (0.0065 and 0.0105) mg/ml in tap and bottled water respectively surpassed the MPL although not statistically significant (p>0.05). The Estimated Daily Intake of THMs except Cd in fish were proved to be within the Provisional Tolerable Daily Intake in contrast with As and Cd in water. CR is present both in children and adults with CR value >1. Conclusion: The finding of THMs in fish and water above the MPL is regarded as potential health risk for the consumers of such contaminated water and fish in the investigation scope.

211-220

Authors: M.B. AL-Hmoud, M.I. Yamani

Background: Halawet eljibn is a popular Ready-to-Eat sweet in the Levant region. However, its non-machinery preparation and lack of final heating increase the risk of contamination by microorganisms that can cause food-borne illnesses. The study aimed to investigate the numbers of microorganisms present in commercially produced halawet eljibn in Jordan. Methods: Sixty samples of halawet eljibn were collected from 15 sweet shops in Amman, Jordan at two intervals. Two sample units were taken from each sweet shop, and two reference samples were prepared under hygienic conditions for comparison purposes. The study evaluated the chemical properties of the samples, including moisture content, pH, and titratable acidity, and also assessed their microbiological quality through Aerobic Plate Count, Coliform Count, Lactic Acid Bacteria count, Staphylococcus aureus count, and yeast and mold count analyses. Results: In this study, the samples exhibited a moisture content ranging from 40.9 to 49.8%, a pH range of 5.7 to 6.7, and acidity levels varying between 0.14 and 0.45%. The average Aerobic Plate Count and the counts of coliforms, Lactic Acid Bacteria, yeast and mold and S. aureus for halawet eljibn market samples were 6.6, 4.1, 6.8, 3.2, and 2.0 log Colony Forming Unit (CFU)/g, respectively. Counts of interval I (10th October-12th December) samples were significantly higher than those of interval II (19th December-10th January). The same average counts of the reference samples were significantly lower (2.3, <10, 1.6, 1.4, and <10 log CFU/g, respectively). Conclusion: The study findings indicate that halawet eljibn provides an appropriate environment for microbial growth. The observed non-adherence to optimal hygienic practices during the production and handling of halawet eljibn underscores the need for more rigorous regulations to ensure its microbiological quality and safety.

226-234

Authors: S. Sohraby, S. Alian Samakkhah, F. Tooryan, R. Norian, Z. Panahi

Background: Milk is regarded as one of the most sources of nutrition in the world and has a high value for individual's health. Milk is consumed by sensitive groups including pregnant women, older adults, and children. Therefore, the significance of antibiotic on human health makes it crucial to monitor their existence in food. This investigation aims to evaluate enrofloxacin and tetracycline in the raw and pasteurized milk in Tehran. Methods: In this cross-sectional study, 112 raw and 112 pasteurized milks were accumulated in spring and winter from six reputable brands and traditional dairy stores in Tehran from December 2021 until May 2022 for six months, and antibiotic residues were examined by Immunosorbent Assay and High-Performance Liquid Chromatography techniques. Results: The findings indicated that the prevalence of tetracycline in raw and pasteurized milk was 41.07 and 26.78% in spring and 85.71 and 35.71% in winter, respectively. The median concentration of tetracycline was 33.27 and 22.65 ppb in spring and 55.81 and 21.91 ppb in winter, respectively. The prevalence of enrofloxacin in raw milk and pasteurized milk samples were 33.92 and 14.28% in spring and 64.28 and 32.14% in winter, respectively. The median concentrations of enrofloxacin were 9.13 and 9.38 ppb in spring and 10.57 and 11.23 ppb in winter, respectively. The raw and pasteurized milk samples collected in winter had higher percentage of antibiotic residue in terms of enrofloxacin than samples collected in spring (p<0.05). Furthermore, the quantity of tetracycline antibiotic in raw milk was significantly higher in winter than in spring (p=0.002). However, the pasteurized milk fails to have significant difference between two seasons. The finding showed the tetracycline and enrofloxacin in all samples were less than 100 ppb (standard limit), and there is no significant difference with the standard limit. Conclusion: Based on the obtained results, monitoring the antibiotic residues in milk, controlling and minimizing these residues for human health are regarded crucial.

114

Authors: Editorial

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123-134

Authors: T.K. Meyer, R.J. Tieman, S.W. Breuer, D. Denkenberger, J.M. Pearce

Background: Potential resilient foods which help reduce hunger are converting the ~998 million tons of agricultural residue generated each year into human edible food. Although it is possible to extract Leaf Protein Concentrate (LPC) from agricultural residues, it is not widely practiced because both toxicity and yields of the protein concentrates have not been widely investigated in the most common agricultural residues. Methods: To fill this knowledge gap, this study uses high-resolution mass spectrometry and an open-source toolchain for non-targeted screening of toxins of nine agricultural plant residues in October 2021; it included seven agricultural residues: corn/maize, wheat, barley, alfalfa, yellow pea, sunflower, canola/rapeseed, and two weeds/agricultural residues of kochia, and round leaf mallow. Results: The average yield ranged from about 7 to 14.5% for the nine LPCs investigated. According to the results, yellow pea, round leaf mallow, and canola are recommended for further investigation and scaling as they appear to be fit for human consumption based on the lack of dangerous toxins found in the analysis performed in this study. Conclusion: All the compounds identified in these samples have either been approved by international regulatory boards for safe consumption or are known to be present in common beverages. The other agricultural residues require additional quantification of the toxins identified as it will determine the actual risk for human consumption. Overall, the potential for LPC to provide more needed calories from existing agricultural practices is extremely promising, but substantial amount of future work is needed to screen LPCs in all the agricultural residues depending on harvesting, handling, and storage conditions.

142-152

Authors: M. Noitubtim, T. Kunanopparat, W. Mingvanish, P. Vongsawasdi

Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in smoke during grilling process. Methods: Four fatty acids consisting of palmitic acid, stearic acid, linoleic acid, and oleic acid, and three animal oils consisting of chicken skin oil, beef oil, and striped catfish oil had been studied. The smoke obtained during the combustion of fatty acids and animal oils was collected in a PUF/XAD-2/PUF absorption tube, and the analysis of 16 major PAHs was done using Gas Chromatography-Mass Spectroscopy (GC-MS). The experiments were conducted in three replicates. Results: Linoleic acid and oleic acid generated relatively higher concentrations of PAHs in the smoke, at 48.53 and 46.81 ppm, while stearic acid and palmitic acid provided PAHs in the smoke at 6.15 and 3.87 ppm. The rank of the highest PAH concentration levels in order of decreasing in smoke included striped catfish oil, chicken skin oil, and beef loin oil, with values of 50.22, 35.07, and 33.62 ppm, respectively. A variety of fatty acids were found in animal oils, but some fatty acids, such as arachidic acid (20:0), mead acid (20:3), behenic acid (22:0), erucic acid (22:1), cervonic acid (DHA) (22:6), lignoceric acid (24:0), and nervonic acid (24:1), were not found in chicken skin oil or beef oil. Fatty acids in the striped catfish oil had longer carbon chains (20:0, 20:3, 22:0, 22:1, 22:6, 24:0, 24:1) compared to other animal oils and a higher degree of double bonds, thus giving a higher PAHs concentration. Conclusion: It can be concluded that PAH concentration present in the smoke of animal oils depends on the number of carbon atoms, the degree of double bonds in the molecules, and the types of fatty acids.

163-174

Authors: Z.S. Mirza, A.M. Chatta, J. Shafi, K.N. Waheed, S. Salim, M.M. Hanif

Background: Preserving the quality and safety of fish and its products is a critical concern for food industry. In the present study, the effect of green tea extract and olive leaves extract-based preservative coatings on chemical, microbial, and sensory quality of wild type Nile tilapia (Oreochromis niloticus) was determined during pre-freezing ice and subsequent frozen storage. Methods: Forty-eight ponds raised tilapia, freshly caught in April, 2021, which were divided into three groups: group CT with no coating, group GTE with green tea extract-based coating, and group OLE with olive leaves extract-based coating. Fish samples in all groups were kept in ice for five days (1±2 °C) and then subjected to freezing (-18±2 °C) for 105 days. Chemical (moisture, ash, protein, fat, Total Volatile Basic-Nitrogen (TVB-N), pH) and microbial (Aerobic Plate Count (APC), Total Coliform (TC), Faecal Coliform (FC), Escherichia coli) parameters as well as sensory attributes (appearance, odour, acceptability, flesh color, Total Quality Index (TQI)) of tilapia in all groups were analysed after five days of ice storage and 15, 45, 75, and 105 days of frozen storage. Results: APC of tilapia treated with preservative coatings remained below the permissible limit (<5×105 Colony Forming Unit (CFU)/g) throughout the storage period. After five days, content of TVB-N in untreated samples of tilapia was 32.94±2.30 mg/100 g compared to 5.05±2.19 and 7.24±2.89 mg/100 g in tilapia treated with green tea and olive leaves extract-based coating, respectively. Fat content of untreated tilapia was significantly (p<0.05) reduced to 0.05±0.01% at the end of the study period from the the initial content of 0.24±0.04%. However, the tilapia treated with preservative coatings achieved significantly (p<0.05) lower scores of TQI compared with the untreated one owing to the coloration of fish with extract solution. Conclusion: Green tea extract and olive leaves extract-based coatings can, therefore, be used to improve fish quality and safety during storage. However, there is a need to change consumer’s perception about the sensory attributes of fish.

61-61

Authors: Editorial

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70-75

Authors: N.F. Chouaib, N. Benhamed, I. Benyettou, A. Bekki

Background: With regard to health-threatening infections, Staphylococcus aureus is the leading cause of polymorphic infections varying from a banal tegumentary infection to numerous lethal illnesses. Furthermore, it is the third commonest bacterial cause of food-borne infections worldwide.This study aimed to investigate contamination, prevalence, and antibiotic resistance of S. aureus isolated from several widely marketed food products (raw and processed) in the region of Oran, Algeria. Methods: A total of 350 food samples including prepared meals (n=110), dairy products (n=42), pastry (n=78), meat and its derivatives (n=97), and other commercially available foods (egg products, sweets, and sauces) (n=23) have been randomly purchased from diverse sale outlets and screened for S. aureus strains during the period from July 2021 to September 2022. The isolation and identication of S. aureus bacteria were preformed using conventional culture and biochemical tests such as catalase, coagulase, and DNase tests. Furthermore, the strains were screened for their resistance to five different antimicrobial drugs using the agar diffusion method. Results: The overall prevalence of S. aureus determined among the collecteded samples was 31.14% (109/350), where, pastry products harbored the highest contamination rate (43.59%), and prepared meals, the lowest contamination rate (18.18%). The strains presented a high level of resistance (58.71-39.44%) for gentamycin and oxacilin, respectively. Moreover, the lowest level of resistance was observed against erythromycin 16.51%, and about 83% of strains presented multidrug resistance. Conclusion: The significative prevalence and the high level of multidrug resistant of S. aureus highlights the seriousness to improve food contamination prevention programs and underlines that good hygiene practices at sale outlets has a major impact on the sanitary quality of commercialized food products.

84-91

Authors: A. Sahrae Ardakani, H. Moshtaghi, H. Kiani, S.A. Yasini Ardakani, G.H. Pourghanbari Marvast

Background: Sesame cake extract is the by-product left behind after sesame oil extraction including almost 30% of protein and phytochemicals, which possess free radical scavenging activity. In this study, antioxidant activity of sesame cake extract on the quality of refined sesame oil has been evaluated under 60 ◦C during storage time. Methods: After extraction of ethanolic extract, sesame oil was treated with concentrations of 0, 20, 50, and 100 ppm of sesame cake extract and stored at 60 °C for 30 days. The sesame cake and refined sesame oil were taken from Yazd province and extracted with ethanol. Total Phenolic Content (TPC) (at the beginning of the study) and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging capacity (30 days after inoculation) were evaluated. The antioxidant activity of various dilution of the Sesame Cake Ethanol Extract (SCEE) was assessed by measuring, rancimat analysis, Peroxide Value (PV), and Thiobarbituric Acid (TBA) assay, and also evaluation of the TPC. Butylated Hydroxyanisole (BHA) as a synthetic antioxidant was used. Experiments were carried out in triplicates and data were processed with ANOVA test by SPSS Software. Results: Radical-scavenging capabilities of SCEE were significantly larger than the group without SCEE but it was detected to be lower than the BHA group. The induction period (IP) of sesame oil raised as the concentration of SCEE increased. All concentrations of SCEE were able to decline the PV and TBA value. Also, the group containing BHA and 100 μg/ml of SCEE significantly showed the same antioxidant activity (p≤0.05). Conclusion: The SCEE as a natural substance can prevent lipid oxidation of the refined sesame oil like synthetic antioxidants.

103-112

Authors: M. Raeisi, A. Afshari, H. Shirzad-Aski, S. Seifi, M. Hashemi, R. Khoshbakht, Z. Malvandi, O.R. Coban, S.M.A. Noori

Background: Given that controlling Listeria contamination is very important in food chain system, the knowledge of their prevalence in food is very important. Therefore, this study aims to examine the prevalence of important Listeria species in various food types and evaluate serotype distribution, as well as the study of the virulence factors of L. monocytogenes. Methods: During July 2018 and January 2020, 900 food samples were collected in the North of Iran, including beef, chicken, fish, shrimp, milk and yogurt, green vegetables, mixed vegetable salad, Olivier salad, and cottage cheese. After isolation and identification steps, each bacterial DNA was extracted. Then, using specific primers, species, serotypes, and virulence genes of Listeria isolates were evaluated in the samples by Polymerase Chain Reaction (PCR) method. Results: The test results of 136 samples (15.1%) were positive for Listeria spp. and the most contaminated food was beef (35%) followed by chicken (29%) and green vegetables (23%). The most isolated Listeria spp. was L. monocytogenes and L. ivanovii. Among L. monocytogenes isolates, the dominant serogroups were 1/2a and 4b; furthermore, all of the isolates of this species harbored four virulence genes, including hlyA, plc, iap, and actA. Conclusion: These reports highlighted the importance of food safety in various food products, particularly raw meats and vegetables. Moreover, contamination of healthy foods such as fish and vegetables with Listeria is an indicator of public health.

2-12

Authors: R.C. Ekeanyanwu, S.O. Agomo, C.C. Nkwocha

Background: Minerals are required for human body to function properly. The purpose of this study was to find if these canned, jarred, and packaged foods are a good source of sodium (Na), calcium (Ca), magnesium (Mg), and potassium (K) in Nigerian diets. Methods: Totally, 188 samples of canned, packaged, and jarred foods were collected from malls, local markets, and street vendors; and then they were divided into eight food groups. After microwave-assisted digestion; the Na, K, Ca, and Mg contents of canned, packaged, and jarred foods commonly consumed in South-East Nigeria were determined using micro-sampling Flame Atomic Absorption Spectrometry. The results obtained were subjected to ordinary statistical analysis and presented as box plots. All statistical analysis was done using the Statistical Package for Social Sciences, version 20 software. Results: Ca was the most abundant micronutrient in all samples, reaching levels above 0.7 g/100 g in the milk and milk products group, followed by Mg at levels above 0.2 g/100 g. Na was the scarcest micronutrient with levels ranging from 0.040 to 0.065 g/100 g across food groups. K level also varied reaching levels above 0.070 g/100 g in the beverages (alcoholic and non-alcoholic). The mean concentration (g/100 g) of Ca (0.782±0.313) and Mg (0.202±0.044) in milk and milk products were within the national reference standard by National Agency for Food and Drug Administration and Control for such micronutrients. However, the Na, K, Ca, and Mg concentrations of the various food groups were all lower than the international standards. Conclusion: It is concluded that some efforts are necessary to improve the nutritional quality of canned, jarred, and packaged foods distributed in Nigeria.

21-28

Authors: E. Sadeghi, M. Akbari, M. Khanahmadi, M. Azizi-Lalabadi, F. Karami

Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in different researches. This study evaluated the potential of Bane (Pistacia atlantica) essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil. Methods: The essence of Bane was added to sunflower oil at concentrations of 200, 400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (P-AnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by Statistical Analysis System (SAS) version 9 Software. Results: The essential oil yield was 0.1% v/w. The basic components of essence were monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest scavenging activity, followed by the mixture sample. PVs were in the range of 19.56-20.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74 on the 20th day for the control. For all treatments, PV was increased with increasing storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For all samples, P-AnV increased as a subject of storage time. Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and can be used as a natural antioxidant to stabilize edible oil during storage.

39-50

Authors: A.R.E. El-Hadary, A.M. Sulieman, G.A. El-Shorbagy

Background: Fermented foods are gaining interest because of their ability to improve health, as well as their good taste, and the desire of many to eat them. This investigation aimed to enhance the chemical and physical properties, sensory evaluation, and shelf life of fermented orange juice by adding liquid hibiscus leave (Hibiscus sabdariffa) and potato peel (Solanum tuberosum) extracts. Methods: The extracts of hibiscus leaves and potato peel were added to fermented orange juice, and the samples were divided into five parts. Two parts with different concentrations of hibiscus leave extracts (5%, FHL5 and 10%, FHL10), and the other two parts with different concentrations of potato peel extracts (5%, FPP5 and 10%, FPP10). The Fifth part was fermented orange juice without any additives (PC). Then, they were estimated for the acidity, total solid solution, viscosity, carbohydrates, vitamin C, antioxidants profile, color, total microbial count, and sensory evaluation during storage time at 4±2 °C. Statistical analysis was done by IBM SPSS version 25.0 software. Results: The results showed no significant mean difference (p>0.05) between samples in acidity. FHL10 registered the highest values in total solid solution, vitamin C, antioxidants profile, and sensory evaluation, while FPP10 registered the highest values in viscosity and total microbial count. Also, FPP10 registered the highest values in overall acceptability (8.85±0.24, 8.78±0.26, 8.71±0.26, and 8.78±0.26 at zero, 7th, 14th, and 21st days of storage time, respectively) followed by FPP5 with no significant mean difference values (p>0.05). Conclusion: The extracts of hibiscus leaves and potato peel can improve acceptability and shelf life of fermented orange juice summarized in the enhancement vitamin content, antioxidants profile, color, and sensory properties.

55-59

Authors: L.M. Fernandes, J.S. Nascimento

Background: In recent years, Acinetobacter spp. have emerged as opportunistic food-borne pathogens worldwide. The purpose of this study was to evaluate the tolerance to chlorhexidine by Acinetobacter spp. isolated from foods that are handled and consumed without any prior heat treatment. Methods: Eleven Acinetobacter spp. isolates from ready-to-eat salads and four from raw goat milk were previously collected. The samples were evaluated for tolerance to Chlorhexidine Gluconate (CG) based on the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). The evaluation was performed using the dilution method in titration microplates. Statistical analysis by GraphPad software was performed using the t-test to compare the values. Results: The MIC and MBC of CG varied according to the origin of the isolates. Goat milk Acinetobacter spp. isolates were inhibited at MIC and MBC of 7.8 ppm CG. For most Acinetobacter spp. isolated from salads, however, MIC and MBC values ranged between 31.2-62.5 ppm, which are values generally correlated with clinical isolates. An MIC of 250 ppm was verified for only one isolate (F2R21). Conclusion: Even food isolates can present MIC and MBC values for CG comparable to those of multidrug resistant isolates from clinical origin, suggesting that this sanitizer should be used sparingly for food handlers.