This study evaluates the effectiveness of four culinary vinegars—white wine vinegar, apple cider vinegar, sherry vinegar, and balsamic vinegar—as natural disinfectants for fresh spinach, compared to sodium hypochlorite. Microbial analysis was performed using standard culturing and plate count techniques to quantify molds, yeasts, and psychrophilic microorganisms and detect Listeria monocytogenes. Antioxidant activity was assessed using the DPPH method, while total polyphenolic content was determined using Folin–Ciocalteu reagent.

The results showed a significant reduction in microbial load for all vinegar-treated samples compared to the untreated control (p < 0.05), with a reduction in molds and yeasts from 6.45 log CFU/10 g in the untreated sample to below the detection limit (<1.0 log CFU/10 g) at the first vinegar concentration applied. Although differences between the four vinegar types were not statistically significant (p > 0.05), vinegar-treated samples consistently showed lower counts of psychrophilic microorganisms and Listeria monocytogenes than those treated with sodium hypochlorite (p < 0.05).

In terms of antioxidant properties, vinegar treatments led to a significant increase in radical scavenging activity. The highest activity was observed with 50% (v/v) balsamic vinegar (14.60 µM Trolox/10 g sample), compared to 5.51 µM Trolox/10 g in the untreated control and only 2.74 µM Trolox/10 g in sodium hypochlorite-treated samples. Moreover, total polyphenolic content increased significantly following vinegar treatment, with white wine vinegar at 50% (v/v) reaching 10.05 mg GAE, compared to 5.46 mg GAE in the untreated sample and a reduced level of 2.54 mg GAE after sodium hypochlorite treatment. These results indicate an enhancement of nutritional value with vinegar treatments, while sodium hypochlorite led to a marked decrease in both antioxidant activity and phenolic content.

Over the years, Indonesia has been facing a wide range of health issues. One of these rising public health concerns is non-communicable diseases (NCDs). Besides the effect of the COVID-19 pandemic back in 2021, NCDs have also become a major factor causing death, exceeding 52.2% cases. These health issues are harder to prevent due to unhealthy lifestyle habits, such as a lack of physical activity, low consumption of fruits and vegetables, and high intake of processed foods and beverages. Kombucha, a traditionally fermented beverage made out of tea and a symbiotic culture of bacteria and yeast (SCOBY), has become an alternative health product to help face these complex health challenges due to its probiotic content and perceived health benefits, particularly for the gastrointestinal system. The growth of Kombucha consumption has been rampant in Indonesia's product market, especially through social media, as evidenced by the existence of Kombucha consumer communities with thousands of followers. Thus, this study aims to explore the relationship between consumer perceptions of Kombucha and the lifestyle of Indonesian-based online communities of Kombucha consumers. This research took the form of a correlational design through data collection, where participants were recruited online and given a structured questionnaire using Google Forms. This comprised sociodemographic information, perceptions of probiotics and Kombucha, and lifestyle habits. Through statistical analysis using Pearson’s correlation, the data uncovered a positive, but significantly low correlation between the perception of Kombucha and the lifestyle habits of the Kombucha consumer community (r = +0.241, n = 130, and two-tailed p<.006). On average, participants have a highly positive perception of Kombucha (M = 4.047, Std. dev. = 0.364) and an overall Health Lifestyle Habits (HLHs) score of 6.26 (Std. dev. = 0.781), which means participants need to improve their lifestyle.

The white button mushroom (Agaricus bisporus), a widely consumed vegan food, typically has a short shelf-life of 1–3 days under ambient storage conditions due to its high moisture content and susceptibility to microbial spoilage. This study aims to enhance its postharvest longevity through a natural, functionalized coating technique utilizing aloe vera gel in combination with essential oils, selected based on optimized in vitro antifungal efficacy. The essential oils of neroli and palmarosa demonstrated significant antifungal activity at a concentration of 9 μL per Petri plate by effectively inhibiting the radial mycelial growth of isolated postharvest fungal pathogens Trichoderma lentinulae and Rhizopus arrhizus. Among various tested formulations, a coating composed of pure aloe vera gel blended with palmarosa essential oil at 600 μL/L concentration yielded the most favorable results. This treatment significantly preserved physiochemical parameters, including controlled weight loss, firmness, and higher total phenolic content, all indicative of delayed senescence and better retention of quality. Furthermore, sensory evaluations and antioxidant activity assays confirmed the acceptability and functional benefits of the treated white button mushrooms. The shelf-life of the white button mushrooms increased to a period of 16 days under the storage conditions of 4±1℃ and 85-90% RH. Overall, this eco-friendly and bioactive coating system offers a promising alternative to synthetic preservatives, providing a natural means of extending the shelf-life and maintaining the postharvest quality of white button mushrooms.

The purpose of this study was to develop innovative batter-based flatbreads from a composite flour containing two sources, namely sorghum flour (SF) and spray-dried potato flour (PF). Sorghum flour (S₁₀₀) was considered as the control, and was partially substituted with spray-dried potato flour at levels of 10% (S₉₀), 20% (S₈₀), 30% (S₇₀), 40% (S₆₀) and 50% (S₅₀), respectively. Proximate composition analysis revealed that substitution with PF caused an increase in carbohydrate and ash contents, whereas a proportional decline was observed in fiber and fat contents. Increasing levels of PF led to a significant reduction in maximum viscosity (MV) and hot paste viscosity (V95). The phase angle (δ) decreased with increased substitution, implying that the batters became more elastic. Regarding texture analysis, the maximum force (Fmax) required to tear apart the flatbread was observed to be the highest for S₈₀, i.e., 1.067 MPa, which decreased significantly for the S_70, S₆₀ and S₅₀ flatbread samples. Higher substitution levels of PF yielded softer flatbreads, owing to the pregelatinized nature of spray-dried PF. The in vitro digestibility of the flatbreads was found to be dependent on viscosity. The lowest glycemic index (pGI) was obtained for S80, i.e., 42.86, due to its maximum viscosity, i.e., 4.33 Pa.s. The flatbreads prepared from composite flours had lower L values (slight darker) in comparison to the control flour flatbread. The sensory profile of the composite flour-based flatbreads was insignificantly different from that of the control (S₁₀₀), and scored >4 on a hedonic scale of 5.

Introduction: The agri-food microbiome, which shows promise in addressing agricultural challenges by facilitating nutrient cycling, nitrogen fixation, and more, is increasingly threatened by environmental stressors like nanomaterials (NMs) due to their migration and prolonged persistence, potentially leading to unforeseen consequences as their use in agriculture grows.

Purpose: The current study investigates the effects of NMs on microbial structure and pathogen persistence in agri-food environments.

Methods: Commonly used metallic NMs in agri-food systems, viz., Ag, CuO, CeO₂, Fe₂O₃, MgO, TiO₂, and ZnO, were tested in soil collected from a site classified under the Apopka soil series. A total of eight soil pots for each treatment (seven NMs and a control) were maintained in a greenhouse facility for a period of 12 weeks. From each of these pots, cross-sectional samples at two different heights were collected periodically at time points of 0 weeks, 4 weeks, 8 weeks, and 12 weeks. Aerobic plate count (APC) data was recorded to gather information on the effect of variables such as NM migration due to rainfall and time. The collected samples were used to assess the impact of NMs on native soil microflora and foodborne pathogens using multi-omics and machine learning strategies.

Results: Among the tested NMs, Ag treatment significantly reduced bacterial growth, as indicated by the APC data. This reduction was observed at both soil pot depths, middle (p < 9.31 × 10⁻¹⁰) and bottom (p < 0.000128), at a 95% confidence interval, compared to the controls. However, within the Ag treatment, bacterial growth was not significantly affected by time at either the middle (p = 0.39) or bottom (p = 0.508) depths.

Significance: This research could provide information on Ag NMs’ long- and short-term effects on microbes, food safety, and pathogen persistence in the environment, in addition to shedding light on their safe end-of-life disposal.

Introduction:

Current foodborne pathogen detection methods are unsuitable for use in the food supply chain post-packaging, but a non-destructive sensor can address this gap in food safety infrastructure by performing in-packaging continuous testing for foodborne pathogens.

Purpose:

This project aimed to develop an AI-enabled sensor for non-destructive sensing of foodborne pathogens using non-toxic dyes’ chromogenic reactivity to volatile organic compounds (VOCs).

Method:

Ground beef (48-60 replicates per treatment) was inoculated with E. coli O157:H7 (3 log CFU/g) or sterile PBS, and then a paper with the non-toxic dyes was exposed to the samples and incubated at 4°C and 25°C for up to 7 days. The color data and ground truth (inoculation scenario, incubation temperature, and incubation time) were used to build neural networks in Python with 5-fold validation, with the color data being used to detect the pathogen.

Results:

The color differences between the control and treatment groups were generally most apparent with longer incubation time and greater incubation temperature. The color change patterns could be interpreted through neural networks for pathogen detection, with detection accuracy as high as 93%.

Significance:

This sensor’s novelty lies in its non-destructive and non-toxic traits, which make it especially fit for smart packaging that can fill the current gaps in foodborne pathogen sensing post-processing. There is great potential for this sensor design to be expanded to detect more pathogens in a wider range of food products, reducing foodborne illnesses and recalls.

Introduction: Managing waste products generated in the food industry is a pertinent topic in food science, driven by the pursuit of an ideal model of sustainable production and consumption.

This study aimed to assess the effect of adding shredded black chokeberry (Aronia melanocarpa) pomace in amounts of 0.0%, 0.5%, 1.0%, 2.0%, and 3.0% on the quality of beef burgers subjected to heat treatment and stored in vacuum packaging at refrigeration (+4°C) for 14 days.

Methods: On the day of production, the heat loss, "shrinkage", and the content of basic chemical components were determined in the burgers. During the storage of the burgers, pH, shear force, and colour parameters L*, a*, and b* were measured; an organoleptic assessment was conducted, and an evaluation of microbiological quality was performed.

Results: It was found that using chokeberry pomace as an ingredient in beef burgers does not cause technological difficulties, but it does affect the quality of the product. With the increase in pomace addition, a significant (p < 0.05) rise in heat losses, greater shrinkage, and an increased fat content were observed. The addition of pomace also resulted in a gradual decrease in the shear force of the burgers. Compared to the control product, burgers with chokeberry pomace were characterised by a significantly (p < 0.05) darker colour, less redness, and less yellowness. In the organoleptic evaluation of all attributes, burgers produced with a lower addition of chokeberry pomace, i.e. 0.5% and 1.0%, received scores similar to the control product. The addition of chokeberry pomace did not cause a deterioration in the microbiological quality of the beef burgers.

Conclusions: The amount of chokeberry pomace added to the beef can reach 1.0% without negatively affecting the quality of the product.

Wild edible plants and foods continue to be underrated due to supply or consumption constraints, poor consumer awareness, and unrecognized nutritional value despite diverse recommendations. The study determined the physicochemical properties of wild terrestrial edible orchid tubers used to produce Nyam ngub, a seasonal delicacy endogenously processed and eaten as meat surrogate.

Tubers were collected from AbongPhen, Kedjom Ketingoh, Tubah subdivision, North West Region, Cameroon, washed, and peeled to separate into peelings, whole and peeled tubers. Phytochemicals were screened by standard techniques while the secondary metabolites were assessed by FTIR. The proximate, mineral, and amino acid compositions and functional properties were evaluated by referenced methods.

Phytochemical screening indicated that betacyanin, anthocyanin, carotenoids, mucilage, protein, carbohydrates, and fats were present, but oxalate, phytate, and polyphenols were absent. FTIR scanning presented peaks between 3903.75 cm^-1 and 402.77cm^-1. The peaks at 3305.05cm^-1, 3291.77 cm^-1, and 3290.10 cm^-1 were specific to N-H stretch of amines and amides while 500cm^-1 and 430cm^-1 were attributed to poly-disulfide and aryl sulfide. The results of triplicate tests for unpeeled, peeled tubers and peelings showed that dry matter and ash were significantly different (p≤0.005) with unpeeled, peeled tubers and peelings yielding 88.23±0.60% and 2.42±0.56%; 84.78±0.94% and 2.03±0.11%; and 72.75±0.71% and 3.26±0.73, respectively. The total and reducing sugar contents were, respectively, 57.56±2.37g/1000mL and 5.78±0.75g/1000mL; 69.88±2.58g/1000mL and 2.03±0.11g/1000mL; and 67.85±3.53g/1000mL and 4.88±0.71g/1000mL. The crude fibre and fats contents were 1.29±0.24g/100g and 2.87±0.64g/100g; 0.92±0.05 g/100g and 0.80±0.40g/100g; and 3.47±1.14g/100g and 1.68±0.04g/100g. The total nitrogen, calcium, magnesium, potassium, and phosphorous were 0.81±0.06%, 0.05±0.00%, 0.6±00, 0.68±0.00%, 0.01±0.00%, respectively. The sodium, zinc, copper, manganese, and iron contents were 484.85±45µg/g, 41.31±1.86µg/g, 2.83±0.00µg/g, 24.47±0.94µg/g, and 260.01±11.13µg/g.

Orchid tubers represent a source of diverse nutrients that can contribute to food security and represent a means to raise the status of traditional foods and reawaken neglected or forgotten cultures.

Abstract

Background and objectives:

The sequence in which modifications are applied is known to impact the characteristics of starch. The objective of this study was to determine which sequence of annealing (prior or post) could lead to improved properties of diesterified crosslinked and substituted OSA-modified potato starch extracted from the Lady rosetta variety.

Methods:

The impact of prior and post annealing on crosslinked and OSA-modified potato starch was investigated in terms of dynamic rheology, percent crystallinity and in vitro digestibility.

Resullts

Irrespective of the sequence of modifications employed, all potato starches were observed to have B-type crystallites. However, the amount of crystallinity differed with respect to the sequence of modifications as well as the type of modification. The crystallinity was observed to be the lowest for native starch (19.18%), but prior annealing of OSA-modified starch resulted in higher crystallinity, at 34.52%. For crosslinked potato starch, post annealing resulted in the highest crystallinity, at 35.10%. The RS content was closely related to crystallinity. Post-annealed crosslinked starch, which exhibited the highest crystallinity, also showed the highest RS content at 54.30%, while native starch, which had the lowest crystallinity, was observed to have the lowest RS content at 18.28%. Annealing increased the phase angle of crosslinked and OSA-modified starches. However, the extent of the increase in phase angle was higher in the case of pre-annealing of OSA-modified and post-annealing of crosslinked starches.

Conclusion:

The high-RS potato starches developed in this study can be used to prepare low-glycemic products as the FDA has declared RS as a synthetic fiber.

Significance and novelty:

The impact of prior and post annealing on crosslinked and OSA-modified potato starch has never been studied before. The sequence of annealing had very different results for crosslinked and OSA-modified potato starch. In the case of crosslinking, post annealing resulted in more significant changes in techno-functional properties, while in the case of OSA, it was prior annealing.

The growing preference for natural additives is driving the recovery of bioactive compounds from food industry by-products. The objective of this study was to characterize the powered products obtained from by-products from the blackberry juice and liqueur production industry and evaluate their antioxidant effects. The residues obtained from two types of by-product (blackberry juice or liqueur) were studied in two ways: as a whole (seeds plus skin, S+S) and considering only the seeds (S). Thus, four samples were analyzed based on the type by-product and the fraction studied: juice-S+S (JSS), juice-S (JS), liqueur-S+S (LSS), and liqueur-S (LS). The proximate composition, water activity (aw), pH, acidity, and polyphenols were determined. The capacity to inhibit fat oxidation (Rancimat method) was studied at three concentrations: 4%, 6%, and 8%. All the analyses were carried out in duplicate. ANOVA and Tukey's test were performed. The residues containing only seeds (JS and LS) were characterized by a higher fiber (81.6 - 83.5 %) and fat content (11.7 -12.5 %) and lower levels of sugars (10.6 -1.50 %) and acidity (0.474 -0.205 g citric acid/100 g), respectively, compared to the residues containing seeds plus skin (JSS and LSS, respectively), which showed the following contents of fiber (28.3 - 53.4 %), fat (4.3 -8.4 %), sugars (42.2 -24.4 %), and acidity (1.59 -1.43 g citric acid/100 g). The content of polyphenols (27.7 -28.4 mg GAE/ g) and anthocyanins (6.12 -2.21 mg cyanidin-3-glucoside /g) were higher in the seeds plus skin fraction (JSS and LSS) than in the seeds (polyphenol content: JS 27.2, LS 16.4 mg GAE/g; anthocyanin content: JS 0.752, LS no detected mg cyanidin-3-glucoside/g). The antioxidant activity and fat oxidation inhibition capacity was also higher in the JSS and LSS products. Therefore, the studied by-products could be used as functional ingredients in the development of healthier foods due to their high content of polyphenols with proven antioxidant activity.