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: Antibacterial activity of hydrolized palm kernel oil and red palm super olein blend against Gram-negative and Gram-positive bacteria
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
items: Rapid and highly sensitive detection of Salmonella using specific aptamers and nucleic acid enrichment technology
items: In vitro comparative study of enzyme inhibitory properties of herbal plants and their phenolic, tannin, and flavonoid content as natural inhibitors in public health
items: Green-synthesized silver nanoparticles using Syzygium jambos leaf extract: antioxidant, antibacterial, and potential therapeutic applications in functional foods
items: Ultrasound- and enzyme-assisted extraction of Moringa oleifera polysaccharides: bioactivity evaluation
items: Unlocking the production, bioactivity properties, and potential applications of hydrolyzed collagen from different sources: a review
items: Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour
items: Drying of persimmon fruit: effect on various quality characteristics and applications of the dried product
items: Optimization of ultrasound-assisted hydration of oat seeds: Effects of amplitude and exposure time on water absorption, germination, and antioxidant capacity
items: Unveiling food safety perceptions: a study on consumer behavior and trust in Malaysia
items: Validation of herbal flavonoids for breast cancer through pharmacological networking and in-vitro studies against MCF-7 and HepG2
items: Advancements in thermal and nonthermal process-assisted osmotic dehydration
items: Wheat maturity identification based on improved RT-DETR model
items: Study on a new nitrogen nutrition detection sensor based on stem puncture
items: Risk management in fruits and vegetables production and supply: Constructing a control chart for Enterobacteriaceae

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 antibac-terial 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 activ-ity. 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, Red palm super olein, Palm kernel oil, Monolaurin, 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/

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

Rapid and highly sensitive detection of Salmonella using specific aptamers and nucleic acid enrichment technology
type: item
description: Salmonella is a significant pathogen that is responsible for foodborne diseases, and the rapid detection of this pathogen is crucial for ensuring food safety. Traditional detection methods are often time-consuming due to the requirement of bacterial enrichment. To address these challenges, this study developed a novel Salmonella enrichment technique utilizing carboxylated magnetic beads and ultrafiltration membranes, and designed and synthesized a specific nucleic acid aptamer targeting the invA gene of Salmonella. By integrating nucleic acid enrichment technology with a specific aptamer, we achieved quantitative detection of low-concentration Salmonella using fluorescence spectrometry without the need for conventional enrichment steps. This method demonstrated a detection limit as low as 1 colony-forming units (CFU)/mL, a linear range from 100 CFU/mL to 103 CFU/mL, and a correlation coefficient of R2 = 0.9864. Compared with conventional methods, this approach exhibited 2.4-fold greater sensitivity accompanied by significant signal amplification. In terms of stability, when the concentration of unknown Salmonella was measured via plate counting methods, a value of 5.76 × 102 CFU/mL was obtained, comparing well with our method, which yielded a concentration of 5.49 × 102 CFU/mL, indicating good performance. Additionally, this method exhibited high specificity, which allowed for the accurate detection of Salmonella even in the presence of multiple interfering bacteria, including Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Shigella spp. This novel technique overcomes the limitations of traditional enrichment-based methods, thereby offering an efficient and rapid approach for Salmonella detection in food, with broad potential for practical applications.
subject: Research Article
  topic: section
subject: Salmonella
  topic: keywords
subject: aptamer
  topic: keywords
subject: Salmonella detection
  topic: keywords
subject: InvA gene
  topic: keywords
subject: food safety
  topic: keywords
creator: Shenglong Ma
creator: Rui Zhang
creator: Fang Han
creator: Yingying Nie
creator: Yunxia Li
creator: Liping Ma
rights: Copyright (c) 2025 Shenglong Ma, Rui Zhang, Fang Han, Yingying Nie, Yunxia Li, Liping Ma https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 35
ending page: 46
doi: 10.15586/qas.v17i4.1577

In vitro comparative study of enzyme inhibitory properties of herbal plants and their phenolic, tannin, and flavonoid content as natural inhibitors in public health
type: item
description: Medicinal herbs are used to treat numerous diseases all over the world. This study investigates the enzyme inhibitory potential, antioxidant properties, and phytochemical composition of methanolic extracts from Cinnamomum verum, Nerium oleander, Laurus nobilis, and Eucalyptus camaldulensis leaves. These plants, known for their healing properties, were tested to determine how effectively they inhibit α-amylase and α-glucosidase. These essential enzymes help break down carbohydrates, and their antioxidant capacities were evaluated using DPPH and ABTS assays. Phytochemical profiling revealed significant levels of phenolics (26.44–63.56 mg GAE/g), flavonoids (6.09–37.56 mg QE/g), and tannins (12.98–34.80 mg TAE/g), with E. camaldulensis and L. nobilis exhibiting the highest phenolic content. Methanolic extracts of L. nobilis and N. oleander demonstrated the strongest inhibition of α-amylase (0.586 ± 0.015 and 0.564 ± 0.0001 mmol acarbose/g) and α-glucosidase (7.570 ± 0.107 and 8.242 ± 0.113 mmol acarbose/g), outperforming synthetic controls. Antioxidant activity correlated with phenolic content, with E. camaldulensis showing the lowest IC50 in DPPH (8.83 µg/mL) and L. nobilis in ABTS (30.32 µg/mL). These findings highlight the therapeutic promise of these plants as natural sources of enzyme inhibitors and antioxidants, supporting their use in oxidative stress-related disorders. The study underscores the significance of plant-derived bioactive compounds in developing safer, cost-effective pharmaceuticals and functional foods.
subject: Original Article
  topic: section
subject: amylase
  topic: keywords
subject: Cinnamomum verum
  topic: keywords
subject: Eucalyptus camaldulensis
  topic: keywords
subject: glucosidase
  topic: keywords
subject: Laurus nobilis
  topic: keywords
subject: Nerium oleander
  topic: keywords
creator: Mutee Murshed
creator: Jameel Al-Tamimi
creator: Saleh Al Quraishy
rights: Copyright (c) 2025 Mutee Murshed, Jameel Al-Tamimi, Saleh Al Quraishy https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 77
ending page: 87
doi: 10.15586/qas.v17i4.1576

Green-synthesized silver nanoparticles using Syzygium jambos leaf extract: antioxidant, antibacterial, and potential therapeutic applications in functional foods
type: item
description: Food nanotechnology offers novel strategies for enhancing functional foods through bioactive delivery and antimicrobial protection. In this study, silver nanoparticles (AgNPs) were synthesized using Syzygium jambos leaf extract, which was confirmed by visual examination and ultraviolet-visible spectroscopy. Further characterization using Fourier transform-infrared spectroscopy, X-ray diffraction, scanning electron microscopy, energy dispersive X-ray spectroscopy, and transmission electron microscopy analysis identified the physicochemical properties of synthesized AgNPs, which displayed strong antioxidant potential, inhibiting 2,2-diphenyl-1-picrylhydrazyl and nitric oxide radicals in a dose-dependent manner. AgNPs also exhibited antibacterial activity against Bacillus cereus and Shigella flexneri, with zones of inhibition comparable to that of antibiotic control. However, zebrafish embryo toxicity studies revealed dose-responsive effects. These findings highlight S. jambos-mediated AgNPs as promising functional food additives with antimicrobial and antioxidant benefits, suitable for food preservation, disease sensing, and therapeutic delivery. Further safety evaluations are necessary for their integration into food and biomedical applications.
subject: Original Article
  topic: section
subject: silver nanoparticles
  topic: keywords
subject: Syzygium jambos
  topic: keywords
subject: antioxidant and antibacterial activity
  topic: keywords
subject: zebrafish
  topic: keywords
creator: Mosleh Mohammad Abomughaid
rights: Copyright (c) 2025 Mosleh Mohammad Abomughaid https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 17
ending page: 34
doi: 10.15586/qas.v17i4.1575

Ultrasound- and enzyme-assisted extraction of Moringa oleifera polysaccharides: bioactivity evaluation
type: item
description: Polysaccharides from Moringa oleifera (PMS) leaves were extracted using neutrase (PMS-N) or savinase (PMS-S) enzymes combined with ultrasonic (US) treatment, and their biological activities were investigated. Both US time (10 min) and enzyme type positively influenced PMS yield, regardless of the enzyme used. Among the detected neutral sugars, xylose was the major monosaccharide in US-pretreated PMS, reaching 72% and 69% in PMS-S-US-10 and PMS-N-US-10, respectively. In addition, US-pretreated PMS exhibited the highest antioxidant capacities and significantly prolonged blood clotting period and reduced fibrinogen levels, accomplishing 0.7 g/L and 1.5 g/L, by the addition of PMS-S-US-10 and PMS-N-US-10, respectively. Antiproliferative assays revealed dose-dependent inhibition effect of PMS against two types of cancer cells, where PMS-S-US-10 displayed the highest inhibitory rates, reaching 96% and 99% (at 200 µg/mL) against K562 and Caco-2 cells, respectively.
subject: Original Article
  topic: section
subject: anticoagulant activity
  topic: keywords
subject: antimicrobial activity
  topic: keywords
subject: antioxidant activities
  topic: keywords
subject: antiproliferative effect
  topic: keywords
subject: M. oleifera
  topic: keywords
subject: polysaccharides
  topic: keywords
creator: Maram Mezhoudi
creator: Ola Abdelhedi
creator: Walid Elfalleh
creator: Hamdi Bendif
creator: Nahed Fakhfakh
creator: Nacim Zouari
creator: Mourad Jridi
rights: Copyright (c) 2025 Maram Mezhoudi, Ola Abdelhedi, Walid Elfalleh, Hamdi Bendif, Nahed Fakhfekh, Nacim Zouari, Mourad Jridi https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 1
ending page: 16
doi: 10.15586/qas.v17i4.1574

Unlocking the production, bioactivity properties, and potential applications of hydrolyzed collagen from different sources: a review
type: item
description: Collagen plays a crucial role in maintaining the structure of different organs and tissues. In contrast, hydrolyzed collagen is a group of peptides with a low molecular weight obtained enzymatically. This review covers different methods applied for collagen extraction, the bioactivities possessed by collagen, and the potential application of hydrolyzed collagen in many sectors. Acid, alkali, and enzyme extractions are the standard methods used for collagen extraction. Still, the enzyme extraction method was the most efficient and preferred due to less waste and shortened processing time. Although advanced collagen extraction techniques, such as deep eutectic solvent extraction, supercritical fluid extraction, and microwave-assisted extraction, offer potential benefits, they currently face hurdles related to optimization, product stability, initial capital investment, and operational complexity. The hydrolyzed collagen provides good functional properties because of its bioactivities, such as antifreeze, antioxidant, antihypertensive, and anticancer properties. The applications of hydrolyzed collagen in the functional food, biomedical, and cosmetics industries are also discussed extensively. As far as the research is concerned, there still needs to be a review of various hydrolyzed collagen sources for their bioactive properties and potential applications. Therefore, the present review examines the production, bioactive properties, and potential application of hydrolyzed collagen from different sources.
subject: Review Article
  topic: section
subject: collagen
  topic: keywords
subject: extraction method
  topic: keywords
subject: hydrolyzed collagen
  topic: keywords
subject: bioactive properties
  topic: keywords
subject: collagen application
  topic: keywords
creator: Mannur Ismail Shaik
creator: Assyarafanee Hiefnee
creator: Anis Syafiqah Yusri
creator: Noraizah Mhd. Sarbon
creator: Mohammad Rashedi Ismail-Fitry
creator: Norizah Mhd. Sarbon
rights: Copyright (c) 2025 Mannur Ismail Shaik , Assyarafanee Hiefnee , Anis Syafiqah Yusri, Noraizah Mhd Sarbon, Mohammad Rashedi Ismail-Fitry , Norizah Mhd Sarbon https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 88
ending page: 114
doi: 10.15586/qas.v17i4.1573

Effects of plant powders on the technological and nutritional characteristics of gluten-free breads produced with black chickpea flour
type: item
description: This study examined the effect of different plant powders on the technological and nutritional qualities of gluten-free bread. As plant powders, fenugreek, okra, and quince seeds were used both separately and in combination. According to technological properties, the greatest increase in the breads’ height and specific volume values occurred in the samples coded HD2 (100% okra powder) and HD7 (33.3% fenugreek, 33.3% okra, and 33.3% quince seeds powder) (P < 0.05). Scanning electron microscope images revealed that the addition of plant pow-der increased the porosity of bread samples, particularly in HD2, HD6 (50% okra and 50% quince seed powder), and HD7 samples. All samples enriched with plant powders exhibited higher levels of dietary fiber (DF), ranging from 5.95±0.48% to 6.97±0.4%, compared to the control sample, which had a level of 4.45±0.22% (P < 0.05). Incorporation of 100% fenugreek (HD1 sample) resulted in a substantial elevation of the resistant starch value. This feature was considered beneficial for nutrition because it could lower the glycemic potential of bread. Enrichment with okra powder provides nutritious and technologically advantages to gluten-free breads. Panelists provided the least score for fenugreek addition, while the samples containing okra powder received greater acceptance.
subject: Research Article
  topic: section
subject: Fenugreek, okra, quince seed, digestible starch, dietary fiber, SEM, FTIR
  topic: keywords
creator: Tugba Arslanhan
creator: Hatice Aybuke Karaoglan
rights: Copyright (c) 2025 Tugba Arslanhan, Hatice Aybuke Karaoglan https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-25
publication date: 2025-07-25
starting page: 398
ending page: 413
doi: 10.15586/qas.v17i3.1572

Drying of persimmon fruit: effect on various quality characteristics and applications of the dried product
type: item
description: With the surge in research on underutilized fruits, more focus is on utilizing these fruits for value-added products. Persimmon (Diospyros kaki), with its numerous health benefits and product development potential, represents one such underutilized fruit. However, its widespread utilization confronts challenges due to its seasonal availability and short shelf life. Drying technologies provide a possible solution to extend the shelf life of persimmons and make them available throughout the year. The drying process of such underutilized fruits involves interactions between various factors that can influence the drying kinetics and final product quality. These factors include appropriate drying method, pretreatment application, fruit maturity at harvest, and inherent characteristics of fruit. This review examines the effects of these factors on the drying processes of persimmon. It focuses on how different drying approaches influence the quality attributes of the final dried product. Furthermore, the paper discusses the potential applications of dried persimmon in various food products.
subject: Review Article
  topic: section
subject: Persimmon; Drying; Preservation; Pre-treatment; Quality; Shelf life
  topic: keywords
creator: Vimal Challana
creator: Nikita Bhatkar
creator: Shivanand Shirkole
rights: Copyright (c) 2025 Vimal Challana, Nikita Bhatkar, Shivanand Shirkole https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-17
publication date: 2025-07-17
starting page: 375
ending page: 397
doi: 10.15586/qas.v17i3.1571

Optimization of ultrasound-assisted hydration of oat seeds: Effects of amplitude and exposure time on water absorption, germination, and antioxidant capacity
type: item
description: Ultrasound (US) technology is a nonthermal technique for enhancing grain hydration properties. In this study, oat seeds were treated with US at different amplitudes (20, 30, and 40%) and exposure times (20, 30, and 40 min). The effects of germination time (30, 36, 42, and 48 h) were evaluated in both US-treated and untreated oat seeds by measuring the water absorption kinetics, germination rate, root length, imbibition weight, total phenolic content (TPC), antioxidant activity, and beta-glucan content. The Weibull model best described the soaking kinetics of oat seeds across the investigated amplitudes and ultrasonic durations owing to the highest R2 (0.98–0.99) and the lowest standard errors (0.013–0.028). The results demonstrated that US treatment enhanced both hydration and bioactive component levels. Compared to the control, the optimized oats germinated through US treatment had approximately 220% and 64% increase in TPC and DPPH scavenging activity, respectively. Germination times of 42–48 h favor germination rate and antioxidant properties. The recommended conditions for producing germinated oats with optimal properties and high TPC, DPPH, and β-glucan are 30% US amplitude, 40 min of sonication, and 42 h of germination. This technique enhanced the nutritional and functional properties of seeds germinated through US, supporting their potential use in functional foods, nutraceuticals, and fortified grain products.
subject: Original Article
  topic: section
subject: Ultrasound Technology, Germination; Oat; Antioxidant; Hydration; β-glucan
  topic: keywords
creator: Saowaluk Rungchang
creator: Srivikorn Ditudompo
creator: Thiranan Kunanopparat
creator: Tien Mai Thi Cam
creator: Malee Pisitchaiwet
creator: Nonnaphat Natpanyaporn
creator: Tida Jaopitakwong
creator: Nguyen Thi Khanh Hoa
creator: Sakunna Wongsaipun
creator: Srisuwan Naruenartwongsakul
creator: Chayanid Sringarm
creator: Sudarat Jiamyangyuen
rights: Copyright (c) 2025 Saowaluk Rungchang, Srivikorn Ditudompo, Thiranan Kunanopparat, Tien Mai Thi Cam, Malee Pisitchaiwet, Nonnaphat Natpanyaporn, Tida Jaopitakwong, Tida Jaopitakwong, Nguyen Thi Khanh Hoa, Sakunna Wongsaipun, Srisuwan Naruenartwongsakul, Chayanid Sringarm, Sudarat Jiamyangyuen https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-25
publication date: 2025-07-25
starting page: 414
ending page: 428
doi: 10.15586/qas.v17i3.1570

Unveiling food safety perceptions: a study on consumer behavior and trust in Malaysia
type: item
description: Food safety is a critical public health issue in Malaysia, where concerns have been raised by recent high-profile incidents. This study evaluates Malaysian consumers’ knowledge, attitudes, and practices concerning food safety and examines the influence of social norms and trust in food safety governance. A cross-sectional survey of 1,416 Malaysian consumers was conducted using a structured online questionnaire, which assessed consumer knowledge, risk perception, preventive measures, and trust in food safety governance. Findings revealed substantial knowledge gaps among Malaysian consumers, particularly regarding food additives, contamination, and safe handling practices. While basic hygiene practices were generally followed, moderate concern existed about genetically modified foods and food irradiation, reflecting consumer skepticism toward these technologies. Social norms significantly influenced food safety behaviors, and trust in expert opinions and certification labels proved crucial in shaping practices. These findings highlight the need for targeted educational interventions to address knowledge gaps, enhance consumer confidence in food safety, and emphasize the importance of leveraging social norms and expert opinions in public health campaigns to improve food safety behaviors. The study provides valuable insights for policymakers and public health authorities in refining food safety communication strategies and regulatory frameworks in Malaysia.
subject: Original Article
  topic: section
subject: Subjective norms; Risk perception; Food safety practices; Theory of planned behavior
  topic: keywords
creator: Mohd Nurul Haryadie Mazuki
creator: Mei-Hua Lin
creator: Yee Shin Tan
creator: Lay Ching Chai
rights: Copyright (c) 2025 Mohd Nurul Haryadie Mazuki, Mei-Hua Lin, Yee Shin Tan, Lay Ching Chai https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-15
publication date: 2025-07-15
starting page: 359
ending page: 374
doi: 10.15586/qas.v17i3.1569

Validation of herbal flavonoids for breast cancer through pharmacological networking and in-vitro studies against MCF-7 and HepG2
type: item
description: Breast cancer, the most common malignancy in developed countries, involves 12% of 20–34-year-old females. Herbal treatments for breast cancer are growing popular due to adverse effects of conventional treatments. Network pharmacology, ethnobotany, and in vitro studies have described bioactive compounds found in plants grown in Pakistan’s Southern Punjab for treating breast cancer. A quantitative analysis for selection of five plants was performed. Plant samples were collected, dried, prepared, and mounted on herbarium sheets. Phytochemicals were evaluated for chemical absorption, distribution, metabolism, excretion, and toxicity properties and target using SwissTargetPrediction. Potential breast cancer targets were identified via GeneCards database and database of gene disease association (DisGeNET). Enrichment analysis and protein interactions were exercised via database for annotation, visualization, and integrated discovery (DAVID) and Cytoscape. A drug compounds–genes–disease network found key genes for treatment, validated by molecular docking. The top three docking complexes withstood 200-nanoseconds (ns) molecular dynamics simulations in GROningen MAchine for Chemical Simulations (GROMACS) 2020, showing average Coulombic short-range interaction energies of apigenin with androgen receptor (-30.64 kJ/mol), apigenin with estrogen receptor 1 (ESR1; -62.35 kJ/mol), and luteolin with epidermal growth factor receptor (EGFR; -95.99 kJ/mol). Cytotoxicity of five plant extracts was analyzed on HepG2 and MCF7 cell lines. Liquid chromatography–mass spectrometry was performed for the compounds that had best half-maximal inhibitory concentration (IC50) value. This research investigates the anti-breast cancer mechanisms of plant flavonoids at molecular level.
subject: Original Article
  topic: section
subject: breast cancer
  topic: keywords
subject: molecular dynamics
  topic: keywords
subject: DAVID
  topic: keywords
subject: ethnobotany
  topic: keywords
subject: Southern Punjab
  topic: keywords
creator: Hamna Yasin
creator: Zubaida Yousaf
creator: Irfan Anjum
creator: Muhammad Bilal
creator: Arusa Aftab
creator: Tahira Aziz Mughal
creator: Mian Muhammad Mubasher
creator: Anthony Booker
creator: Zafar Iqbal
creator: Riaz Ullah
rights: Copyright (c) 2025 Hamna Yasin, Zubaida Yousaf, Irfan Anjum, Muhammad Bilal, Arusa Aftab, Tahira Aziz Mughal, Mian Muhammad Mubasher, Anthony Booker, Zafar Iqbal, Riaz Ullah https://creativecommons.org/licenses/by-nc/4.0
date: 2025-10-01
publication date: 2025-10-01
starting page: 47
ending page: 76
doi: 10.15586/qas.v17i4.1568

Advancements in thermal and nonthermal process-assisted osmotic dehydration
type: item
description: Osmotic dehydration (OD), a process driven by water-solute diffusion, has emerged as a sustainable method of food preservation, reducing water activity without phase change, thereby extending shelf life and improving food quality. Unlike traditional drying, recent technological advancements have significantly enhanced OD efficiency, shortened processing times, and reduced energy consumption by integrating innovative thermal and nonthermal methods, such as ultrasound, pulsed electric fields, high-pressure processing, ohmic heating, and pulsed vacuum osmotic dehydration. These hybrid approaches accelerate dehydration, enhance retention of bioactive compounds, and improve nutritional, sensory, and microbial attributes. The use of membrane technologies and optimized process parameters further supports the sustainability and scalability of OD methods. Despite these innovations, challenges remain, including process standardization, solution management, and industrial feasibility. This review summarizes the principles, recent technological advancements, and potential future directions in OD; it highlights its potential for sustainable, energy-efficient, and consumer-preferred food products as well as broader industrial adoption with improved food security.
subject: Review Article
  topic: section
subject: Dehydration; fruits & vegetables; non-thermal technologies; osmotic; quality
  topic: keywords
creator: Kulwinder Kaur
creator: Baldev Singh Kalsi
creator: Ruchika Zalpouri
creator: Pratik Pandit Potdar
creator: Sajeev Rattan Sharma
creator: Mohammed Shafiq Alam
creator: Ravi Pandiselvam
rights: Copyright (c) 2025 Kulwinder Kaur, Baldev Singh Kalsi, Ruchika Zalpouri, Pratik Pandit Potdar, Sajeev Rattan Sharma, Mohammed Shafiq Alam, R. Pandiselvam https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-12
publication date: 2025-07-12
starting page: 319
ending page: 340
doi: 10.15586/qas.v17i3.1566

Wheat maturity identification based on improved RT-DETR model
type: item
description: As a key global cereal crop, wheat undergoes distinct growth phases and developmental stages that are critical for informing agricultural management strategies. Accurate assessment of wheat maturity, a crucial determinant of yield potential, is vital for optimizing harvest timing, ensuring consistent grain quality, and maximizing economic returns in production systems. Traditional maturity evaluation methods, which primarily rely on manual field inspections and subjective visual scoring, have inherent limitations, such as these being labor-intensive and time-consuming, requiring expert knowledge, exhibiting inconsistent inter-observer reproducibility, and lacking scalability for large-scale monitoring. Recent advances in artificial intelligence (AI) have revolutionized agricultural monitoring by addressing these constraints. Deep learning-based computer vision techniques now enable automated maturity assessment frameworks, utilizing algorithmic pattern recognition of spectral and morphological features in crop imagery. These systems outperform human experts in terms of efficiency—processing thousands of images per hour—and accuracy, with error margins of less than 2% in controlled trials. Moreover, these AI-driven systems facilitate data-driven decision-making for precision irrigation, nutrient management, and yield forecasting. Their integration with unmanned aerial vehicles and internet of things-enabled edge devices allows for real-time, field-deployable solutions that minimize operational costs and resource inputs. This technological convergence is fostering the development of precision agriculture ecosystems, where AI-based maturity analytics drive sustainable intensification practices, ranging from genotype selection to post-harvest logistics, thereby advancing global food security initiatives.
subject: Original Article
  topic: section
subject: maturity; wheat ear recognition; residual network; attention mechanism; RT-DETR
  topic: keywords
creator: Mingyue Yan
creator: Jingfa Yao
creator: Guifa Teng
rights: Copyright (c) 2025 Mingyue Yan, Jingfa Yao, Guifa Teng https://creativecommons.org/licenses/by-nc/4.0
date: 2025-11-17
publication date: 2025-11-17
starting page: 372
ending page: 385
doi: 10.15586/qas.v17i4.1565

Study on a new nitrogen nutrition detection sensor based on stem puncture
type: item
description: This report presents a wearable nitrogen (N) detection sensor based on a stem puncture methodology. Analysis of variance (ANOVA) was employed for statistical evaluation of the experimental data, and the relationship between stem mechanical characteristics and different N treatments was analyzed. The results showed that determination coefficients (R²) of the N detection models based on stem penetration and epidermal break distance were significantly lower compared to the model based on stem epidermal penetration. Consequently, the latter model was selected for further development. This study developed a wearable detection sensor for N nutrition by combining the detection model, a 3D-printed fixed skeleton, and a micro motor. The efficacy of the sensor was high in N detection, with R² and RMSE values of 0.9046 and 12.3 g, respectively, based on a 1:1 straight line. These results were comparable to established N content estimation methods employing spectral technology (R² range: 0.882– 0.980). Furthermore, experimental observations indicated that the wearable sensor had minimal adverse effects on Cucumis sativus growth. Therefore, the proposed wearable N detection sensor was demonstrated to be simple, sensitive, and biocompatible, offering a viable approach for rapid detection of stem mechanical characteristics for crop nutrition.
subject: Original Article
  topic: section
subject: stem; nutrient stress; greenhouse cucumber; puncture; wearable detection
  topic: keywords
creator: Yong Liu
creator: Weiqai Qin
creator: Yanshan Yang
creator: Yafei Wang
creator: Bin Wang
creator: Qiang Shi
creator: Mengdie Xu
creator: Hanping Mao
rights: Copyright (c) 2025 Yong Liu, Weiqai Qin, Yanshan Yang, Yafei Wang, Bin Wang, Qiang Shi, Mengdie Xu, Hanping Mao https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-04
publication date: 2025-07-04
starting page: 274
ending page: 292
doi: 10.15586/qas.v17i3.1564

Risk management in fruits and vegetables production and supply: Constructing a control chart for Enterobacteriaceae
type: item
description: In Sardinia (Italy), Enterobacteriaceae are commonly quantified in raw fruits and vegetables, but their guide value for official controls remains undefined. Enterobacteriaceae include environmental species that are often present at high levels in the production process of fresh produce. While not necessarily pathogenic to humans, Enterobacteriaceae are potentially pathogenic to immunocompromised individuals, and so establishing appropri-ate guide values is crucial. Lax values endanger food security, while overly restrictive ones pose unrealistic targets for food operators without safety benefits for consumers. The aim of this study was to demonstrate the utility of introducing a control chart for Enterobacteriaceae in HACCP (hazard analysis and critical control points) sys-tems for risk management within fresh produce production and supply processes and promote its widespread adoption to define acceptable contamination levels based on empirical data. We developed a control chart for Enterobacteriaceae to assess the acceptability of the supply process and food safety of iceberg salad in a canteen. Using the 2023 data, we set warning and action levels that helped food business operators to (i) understand, con-trol, and improve the supply processes; (ii) promptly detect anomalies in these processes and act accordingly; and (iii) verify the effectiveness of any actions taken. The large-scale use of this approach in HACCP systems could aid defining realistic and safe levels for Enterobacteria in fresh produce production and supply.
subject: Original Article
  topic: section
subject: Enterobacteriaceae; X-mR control chart; food control chart; HACCP; process control systems; fresh produce
  topic: keywords
creator: Adriana Sanna
creator: Sara Maria Pani
creator: Valentina Coroneo
rights: Copyright (c) 2025 Adriana Sanna, Sara Maria Pani, Valentina Coroneo https://creativecommons.org/licenses/by-nc/4.0
date: 2025-07-11
publication date: 2025-07-11
starting page: 308
ending page: 318
doi: 10.15586/qas.v17i3.1563