Journal of Food Quality and Hazards Control

175-175

Authors: Editorial

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178-188

Authors: R.T.K. Dewi, D.P. Elfriede, Fransisca, S. Lai

Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individually and is frequently used as a souvenir for tourists. However, the data describing the safety of palm sugar in terms of microbial and heavy metal content have not been widely reported. This study aimed to analyze palm sugar’s safety on the basis of microbial and heavy metal content. Method: Palm sugars were obtained from 5 of 25 sugar makers in Kanekes village, Baduy using a purposive random sampling in April 2021. The analysis of Total Plate Count, Total Yeast and Mold Count, coliform, and heavy metal were conducted and their results were compared to the requirements of the International Commission for Uniform Methods of Sugar Analysis. Bacterial identification was conducted microscopically and molecularly using a conventional Polymerase Chain Reaction. The collected data were analyzed with the descriptive method. Results: The results demonstrated that the bacterial count of Baduy palm sugar was less than 30 Colony Forming Unit (CFU)/g; no yeast and mold were observed; negative results for the coliform test; and detected heavy metals were under the limitation of the International Commission for Uniform Methods of Sugar Analysis standards except for copper. The two found bacteria are non-pathogenic, namely Bacillus megaterium and Kocuria koreensis. Conclusion: The results of the research showed that Baduy palm sugar is safe in terms of microbiological and heavy metals. This research is expected to consist of useful information to the public based on the safety and quality of Baduy palm sugar, and consequently it can attract the attention of Indonesian tourists and even foreign tourists to visit Baduy.

199-210

Authors: A. Homayouni Rad, K. Arab, A. Berri, T. Fazelioskouei, B. Ebrahimi

Backgraound: Polysaccharides, particularly Carboxymethyl Cellulose (CMC) and Ammoniacum Gum (AMG), are considered valuable due to their thermal stability and non-toxicity. CMC has good film-forming ability but weak mechanical properties, while AMG shows promise with its unique chemical composition. Additionally, essential oils, such as Clove Essential Oil (CEO), are being used to enhance the antimicrobial properties of edible films, offering a natural way to extend the shelf life of food products. Methods: This study investigated the combined effect of CMC: 0.5-1.5 wt %, AMG: 1-5 wt %, as well as CEO: 0-30 v/v % on the physical characteristics of the CMC-AMG films by Response Surface Methodology. The optimization was performed with the aim of maximizing Whiteness Index, Ultimate Tensile Strength (UTS), and Strain at Break (SB) and minimizing total color difference (ΔE) values. Fourier-Transform Infrared Spectroscopy, film microstructure, Differential Scanning Calorimeter analysis, and antibacterial activity were investigated. The analysis was conducted using Design Expert software version 10.00 (STAT-EASE Inc., Minneapolis, USA). Result: The films with the highest UTS have been obtained through a composition of 5 g CMC, 1.5 g AMG, and 15% CEO. On the contrary, using a composition of 5 g CMC, 1 g AMG, and 30% CEO revealed the highest SB (115.41%). The highest UTS value of 13.17 MPa was obtained with a formulation consisting of 5% AMG, 1.5% CMC, and 15% CEO. Nevertheless, the maximum SB value of 115.41% was achieved with a formulation containing 5% AMG, 1% CMC, and 30% CEO. Moreover, heterogeneous microstructure and more opaque films were obtained as identified by the higher ΔE. The Differential Scanning Calorimeter results demonstrated that incorporating a CEO did not impinge on thermal stability. Furthermore, the addition of CEO led to a rise in antimicrobial activity against Salmonella enterica, Pseudomonas fluorescens, Escherichia coli, and Listeria monocytogenes. Conclusion: In conclusion, combination of CMC and AMG in optimum levels, led to the production of a film with acceptable mechanical properties. Also, these films showed significant antimicrobial activity.

221-225

Authors: Z. Rajabi, A. Monadi Sefidan, M. Zarebavani, S. Sharifi Yazdi , S. Sharifi Yazdi, P. Torabi Bonab, S.Z. Mirbagheri, M.M. Soltan- Dallal

Background: The issue of milk quality appears to be vital due to its nutritional value and since raw milk can be regarded as an appropriate environment for the growth of several pathogens by producing an enterotoxin. The aim of present study is to investigate enterotoxin-producing genes (sea, seb, sec, and sed) from Staphylococcus aureus isolated from raw traditional and pasteurized milk in Tehran, Iran. Methods: One hundred and fifty samples of raw traditional milk supplied in five districts of Tehran were collected and simultaneously15 pasteurized milk samples from various brands were prepared and examined phenotypically and bio-chemically for the existence of S. aureus. The presence of sea, seb, sec, sed genes was assessed by Polymerase Chain Reaction and ultimately the antibiotic residue was measured with a commercial kit. Results: In this study, 32 (21.3%) samples of raw traditional milk and one sample (6.7%) of pasteurized milk samples were infected with S. aureus. The frequency of presence of sea, seb, sec, and sed genes regarded to be: 9 (28.12%), 14 (43.75%), 6 (18.75%), 2 (6.25%), respectively however sec gene failed to identify. Basically 38 (33.25%) of raw traditional milk samples as well as 5 (33.33%) of pasteurized milk included antibiotic residue. Conclusion: The high prevalence of S. aureus comprising enterotoxin genes in raw traditional milk is considered as a severe warning to the community and highlights the need for a high quality product.

179-179

Authors: Editorial

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181-189

Authors: E.F. Zaki

Background: Lemongrass (Cymbopogon citratus) is an aromatic herb; rich source of citric, vitamin C, and phenolic compounds used as natural antioxidant and antibacterial agents in food processing. This study aimed to evaluate the effect of lemongrass extract on the quality properties of chicken burger during frozen storage. Methods: Lemongrass extract was prepared with three levels (0.5, 1.0, and 1.5%) in the formulation of chicken burger and its effect was studied on some chemical, physical, and microbiological quality characteristics during frozen storage at -20 °C for 90 days. Data were analyzed using statistical analysis system (SAS, 2000). Results: Chicken burger treated with different levels of lemongrass extract exhibited the lowest pH values than control one. L* values (the lightness) of treated chicken burger showed a gradually decrease as the level of lemongrass increased. Significant increase (p<0.05) was found in a* value (the redness) of chicken burger formulated with 1.5% lemongrass after 30 days of storage and remained constant during frozen storage period 90 days. Significant differences (p<0.05) were found in b* value (the yellowness) during frozen storage of chicken burger treated with different levels of lemongrass extract. Chicken burger formulated with 1.5% lemongrass extract exhibited a significant decreased (p<0.05) in Thiobarbituric Acid (TBA) value at the end of frozen storage period 90 days. Conclusion: Using different levels of lemongrass extract in the formulation of chicken burger resulted in delaying the lipid oxidation, improved the color stability, and reduced the bacterial count during frozen storage.

199-214

Authors: M.G. Shehata, A.N. Badr, N.M. Abd El-Aziz, H.S. Abd-Rabou, S.A. El-Sohaimy

Background: Bacteriocins are small peptides which are ribosomally synthesized and have been shown to have wide range of antimicrobial activity. The aim of this study was to optimize the production of L. paracasei MG847589 bacteriocin. Furthermore, the potential antibacterial properties of the novel bacteriocins were characterized and evaluated against Staphylococcus aureus. Methods: The present study optimized the growth media constituents of Lactobacillus paracasei MG847589 to improve bacteriocin yield by applying One-Factor-at-a-Time (OFAT) and Response Surface Methodology (RSM) methods. Results: At OFAT, two-fold activity increased against Staphylococcus aureus in the presence of whey (22.5 g/L) as nitrogen source and sucrose (30 g/L) as carbon source. RSM tool was performed with media compounds using design expert 12.0.1.0. Whey (22.5 g/L), sucrose (30 g/L), temperature (30 ºC), and pH (6.5) condition yielded 25,600 AU/ml of bacteriocin against S. aureus. Bacteriocin was stable at pH range of 2.0 to 8.0 for one h and at 60 ºC for 15 min. The produced antimicrobial peptide is a novel bacteriocin with molecular mass of 2,611.122 Da. Conclusion: Bacteriocin of L. paracasei MG847589 isolated from traditional Egyptian cheese (Kareish) showed great antimicrobial activity and could be applied as food preservative in food manufacturing.

226-233

Authors: F. Fahrullah, A. Noersidiq, F. Maruddin

Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil. Methods: A completely randomized design was used by different clove essential oil including P10, 0% clove essential oil; P10C1, 5% clove essential oil; P10C2, 10% clove essential oil; and P10C3, 15% clove essential oil. The present study investigated the physical characteristics, including tensile strength, elongation, Water Vapour Transmission Rate (WVTR), and microstructur film. Data were statistically evaluated using an Analysis of Variance (ANOVA) in Statistical Program for Social Science (SPSS) 16.0. Results: Results showed that the addition of glycerol plasticizer enriched with clove essential oil had no significant difference (p>0.05) to value of tensile strength, elongation, and WVTR of whey- konjac edible film. The value of tensile strength with the addition of clove essential oil at doses of 0, 5, 10, and 15% were 9.16, 7.9, 7.1, and 6.52 N, respectively. The concentration of 5% clove essential oil resulted in the best physical properties of film with a tensile strength 7.90 N, elongation 64.0%, and WVTR 8.12 g/mm2/day. Conclusion: Use of clove essential oil with different concentrations had no effect on tensile strength, elongation, and WVTR; but the addition of clove essential oil had promising potential to improve the physical characteristic of whey-konjac edible films.

118-118

Authors: Editorial

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120-129

Authors: T. Ahmed, N. Rahman, R. Tasfia, J. Farhana, T. Hasan, N. Sarwar

Background: Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice. Methods: Extracted juices were subjected to several non-thermal processes including microwave processing, vacuum evaporation, mild pasteurization, pulsed electric field, and ultra-sonication. Physicochemical properties including Total Soluble Solids (TSS), pH, titratable acidity, and color; Total Phenolic Content (TPC); Total Anthocyanin Content (TAC); antioxidant capacity; and microbiological properties were evaluated. Data were statistically analyzed by Minitab statistical software (version: 18.1). Results: TSS, pH, acidity (%) of processed juices ranged from 11.03-12.03, 4.07-4.27, and 0.42-0.49, respectively. In terms of color properties both ultra-sonication and microwave processing showed the highest values of L*(luminosity), a* (redness), and b* (yellow). The highest TPC was reported in ultra-sonication treatment 11.996±0.002 mg Gallic Acid Equivalents (GAE)/100 ml. The TAC varied from 0.179-0.235 mg Total Anthocyanin (TA)/100 ml, where ultra-sonication and mild pasteurization treatment yielded the highest and lowest contents, respectively. Conclusion: Perfect phenolic content, antioxidant capacity, retention of anthocyanin content, and attractive color in pineapple juices when treated with non-thermal techniques.

137-146

Authors: N.A. Obasi, S.E. Obasi, L.O. Ajala, G.O. Aloh, C. Aloke, S.S. Ogundapo, G.N. Onyeji

Background: Cereals are the most staple foods in human diet and the main components of the daily diet. This work was designed to determine the level of essential and non-essential elements, the in vitro bioavailability, interrelationship, and associated health risk in consumed cereal grains in Nigeria to assess their safety and wholesomeness. Methods: The contents of phytate, oxalate, and some major-, trace- and potentially toxic elements were determined in 36 samples of barley, maize, millet, rice, sorghum, and wheat marketed in Nigeria. Results: The data showed variable significant (p<0.05) levels of elements, phytate, and oxalate in the cereals but they were below European commission maximum permissible limits. Estimated daily intakes (EDIs) of elements in the cereals were all below maximum permissible limits set by European Food Safety Authority (EFSA). Hazard Quotient (HQ) and Hazard Index (HI) values, though higher in children than adults, were less than one except in wheat and sorghum. The incremental lifetime Cancer Risk (CR) and Total Cancer Risk (TCR) values were below the threshold limit. Conclusion: This study revealed that barley, maize, millet, rice, sorghum, and wheat available in Nigeria markets contain varying quantities of essential elements, potentially toxic elements, and antinutrients.

160-168

Authors: S. Das, M.N. Uddin, M.S. Haque, D. Chakraborty, M. Mostafa, A. Hasnaine, S.K. Das, M. Uddin

Background: Honey has a lot of reputation because of its supposed medicinal properties. In this study, Hydroxymethylfurfural (HMF), sugars, and Fructose/Glucose ratio of honey in Bangladesh were assessed for adulteration and authenticity evaluation. Methods: Seventy honey samples collected from different districts of Bangladesh were analyzed by High Performance Liquid Chromatography (HPLC) for HMF content and sugar profile. The samples were prepared by using Carrez I and Carrez II prior to injecting into HPLC. The samples were then filtered through syringe filter and taken in 1.5 ml vial for injecting into the HPLC system. Results: HMF values were ranging from 1.41 mg/kg to 2,063.90 mg/kg. The Limit of Detection (LOD) and Limit of Quantification (LOQ) was found 0.10 mg/kg and 0.33 mg/kg with R2=0.9994. The average values of fructose, glucose, and sucrose were in the range of 14.75-52.44%, 8.19-42.63%, and 0.10-21.12%, respectively. From validation parameters, LOD values for fructose, glucose, and sucrose were 0.003, 0.008, and 0.004%, respectively; and LOQ values were 0.01, 0.028, and 0.015%, respectively with an excellent linearity with R2 for fructose=1.0, glucose=0.9999, and sucrose=1.0. Conclusion: Some samples had higher HMF content which may be due to the storage time was increased and improper processing with high temperature or adulteration by High Fructose Corn Syrup (HFCS), sugar cane syrup, rice syrups or rice molasses. The sugar profiles showed that the most of honey samples were nectar honeys.

57-57

Authors: Editorial

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64-77

Authors: B. Akgün, M. Genç, S. Genç, N. Ayşar Güzelsoy, H. Tosunoglu, M. Hamzaoğlu, A. Deniz, A. Kılınç, R. Zengingönül Gökçay, M. Arıcı, A. Tosunoglu

Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated by Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS). Results: Aqueous extract of ribwort plantain was found the most effective trial at 10 g/L for 5 min because it reduced acrylamide concentration by 57% compared to control without significantly affecting potato crisps’ sensory and color parameters (p>0.05). The aqueous extract of shepherd’s-needle yielded the highest Total Antioxidant Capacity (TAC) in 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) and Cupric ion Reducing Antioxidant Capacity (CUPRAC) assay, the highest Total Phenolic Content (TPC), and Total Flavonoid Content (TFC). Similarly, no significant correlation was found between TAC, TPC, and TFC of watery plant extracts with acrylamide level of potato crisps produced after immersion of these extracts (at 5 g/L for 5 min). Conclusion: Wild edible plants have the potential to be used for acrylamide reduction in potato crisps.

88-97

Authors: C. Sringarm, S. Numthuam, S. Salabsee, S. Ditudompo, T. Kunanopparat, S. Rungchang

Background: The manufacturing of frozen shrimp is an important industry for the economy of Thailand. The objective of this study was to use Near-Infrared (NIR) spectroscopy to determine the freshness quality, includingTotal Volatile Basic Nitrogen (TVB-N) and Water Holding Capacity (WHC) of white shrimp (whole and chopped shrimp) and phosphate residues of shrimp. Methods: Sixty white shrimp samples of a size of 70-80 shrimp/kg were stored at 4 ˚C. The sample was divided into two groups by soaking in two kinds of phosphate solutions, including Sodium Tripolyphosphate (STPP) and Mixed Phosphate (NAN101). The samples were evaluated using NIR which was performed before freezing and seven days after freezing. Calibration models of the freshness and phosphate residues of fresh and frozen shrimp products were built by Partial Least Square (PLS) regression between the spectral data and the reference methods. Results: Satisfactory PLS results were obtained from the calibration model of TVB-N of chopped shrimp with a correlation coefficient (R) of 0.94 and Ratio of Prediction to Deviation (RPD) of 3.07. However, the NIR data indicated an unreliable prediction for the WHC (R<0.5). For the determination of phosphate residuals from STPP and NAN 101, the best calibration results were R>0.94 and RPD>3.00. Conclusion: The NIR spectroscopy was feasible for monitoring the TVB-N as well as phosphate residues of shrimp products.

105-111

Authors: H.K. Permatasari, F. Nurkolis, W.B. Gunawan, D.A. Kumalawati, M.N. Handoko, D.N. Afifah, K. Nisah, S.A. Saptari, Y.N. A, N.R. Fitriani, R.S. Dewi, A.R.D.P. Sanjaya

Background: One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can absorb AA levels in fried foods. Methods: The paper towel was created with composition of activated carbon:sea grapes extract:paper pulp using following formula: F0=0:0:100; F1=5:5:100; F2=10:5:100; F3=20:5:100. The optimal paper towel formulation was chosen based on AA reduction, fat absorption, and organoleptic properties. Data were statistically analyzed by SPSS 26. Results: Wrapping a fried potato using the sea grapes paper towel enriched with activated carbon for a min decreased significantly the levels of AA and oil. Although, it significantly reduced the levels of AA and percent of oil in the fried potato, but it did not change the taste and texture (p=0.566 and p=0.330). The best formulation of paper towels with composition of activated carbon, sea grapes extract, and paper pulp of 20:5:100 had the best AA level reduction, oil absorption properties, and a good taste score. Conclusion: This study is the first to successfully combine and innovate sea grapes extract with activated carbon as a food tissue that can reduce AA in fried foods.

1-1

Authors: Editorial

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3-13

Authors: B. Francis, A.C. Antony, D.P. Sukumaran, A.A.M. Hatha

Background: The survival of pathogens in biofilms poses a threat to food safety. The aim of this study was to determine prevalence, antimicrobial resistance, and molecular characterization of Escherichia coli strains. Methods: Swab samples (n=144) were collected from biofilm formed on food contact surfaces in seafood pre-processing plant in India. E. coli was isolated and identified using uid A gene by Polymerase Chain Reaction (PCR). The risk assessment of the isolates was carried out in terms of their drug resistance and the presence of virulence genes. Antimicrobial susceptibility testing was performed using the Kirby-Bauer disk diffusion method. Phylogenetic grouping was done by quadruplex PCR. Molecular typing of the strains was performed by Enterobacterial Repetitive Intergenic Consensus-PCR (ERIC-PCR). Data were statistically analyzed using SPSS version 22. Results: Enteropathogenic E. coli (EPEC) strains were the most prevalent serotype. Multiplex PCR analysis revealed the presence of shiga toxin genes (stx1, stx2), intimin (eae), and enterohemolysin genes (hlyA). Shiga toxin gene stx2 showed the highest prevalence (83.33%). Among various phylogroups, B1 (45.56%) and B2 (30%) were the most prevalent phylogroups. Resistance to ampicillin (85.56%), piperacillin (84.44%), and cefpodoxime (85.56%) was widespread among the E. coli strains. Conclusion: The presence of genetically heterogeneous multi drug resistant E. coli strains with virulence potential showed a high risk in the seafood industry.

23-31

Authors: T.A. Hainghumbi, W. Embashu, K.K.M. Nantanga, N.P. Kadhila, L. Iipumbu

Background: Kalahari truffle (Kalaharituber pfeilii) is found in the Kalahari desert and nearby regions (Africa). This study assessed the microbiological quality and safety, mycotoxins, and heavy metals contents of raw Kalahari truffle sold in Namibia. Methods: Batches of Kalahari truffles were purchased from informal markets and different vendors in Namibia. Total aerobic, coliform, yeast, and moulds counts, and Salmonella were assessed. Also, some mycotoxins and heavy metals were determined. Data were analyzed using SPSS Statistics Software, Version 25. Results: Total aerobic count of unwashed truffles ranged from 4.4 to 7.3 log Colony Forming Unit (CFU)/g. Total coliform counts detected in truffles were 6.0 log CFU/g. Salmonella was not detected. Doxynivalenol was the most prevalent mycotoxin. Fumonisin B1 levels ranged from 17.4 to 142.1 µg/kg. Ochratoxin A levels in unwashed truffles ranged from 0.1 to 48.5 µg/kg. Total aflatoxin levels were 26.3 to 27.5 µg/kg, while zearalenone levels ranged from 45.0 to 9,680 µg/kg. The iron content was up to 746.72 mg/kg. Cadmium and zinc were detected in the studied samples, but mercury and nickel were no detectable in any samples. Conclusion: The studied truffle samples were safe in terms of Salmonella, mercury, and nickel. However, some of the detected microorganisms, mycotoxins, and heavy metals in underprized Kalahari truffles may impair the safety, shelf life, and human health. Thus, they should be subjected to appropriate processing before consumption.

43-48

Authors: M. Mohamadin, A. Rama, R. Seboussi

Background: Aflatoxin M1 (AFM1) is a mycotoxin found in milk that has a carcinogenic effect and poses significant public health risks. Since the human population's consumption of milk and milk products are quite high, thereby increasing the risk of exposure to AFM1 is of great threat. To assess public health hazards associated with the occurrence of AFM1 in Ultra High Temperature (UHT) milk, a survey was carried out in Sharjah, United Arab Emirates (UAE). Methods: A total of 42 UHT milk samples from different commercial brands were collected from January to April 2020. The occurrence and concentration range of AFM1 in the samples were investigated by applying the competitive Enzyme Linked Immunosorbent Assay (ELISA) method. Results: AFM1 was detected in four positive samples (9.5%) with a concentration range of 2.8-7.4 ng/L and a mean concentration of 5.2±1.9 ng/L. However, none of the positive samples had AFM1 levels exceeding the maximum permissible limit (50 ng/L) as set by the European Commission. Conclusion: AFM1 incidence in the samples selected from UHT consumed milk in Sharjah-UAE is very low and seems to be no serious public health problem at the moment. Frequent analytical surveillance by food control agencies is highly recommended to keep controlling of the incidence of mycotoxin contamination in dairy products consumed in the UAE.