This study evaluated the combined antifungal effect of green-synthesized silver nanoparticles (AgNPs) prepared from avocado leaf extract and cinnamon essential oil against Aspergillus niger, a postharvest fungal pathogen. AgNP formation was confirmed by UV-Vis spectroscopy, transmission electron microscopy, and dynamic light scattering, showing approximately spherical nanoparticles with an average size of 144.6 ± 33.6 nm. Cinnamon oil, obtained by steam distillation, was characterized by gas chromatography-mass spectrometry and contained cinnamaldehyde as the predominant compound (85.3 %), followed by cinnamyl acetate (6.7 %) and caryophyllene (2.6 %). Antifungal activity was assessed using agar diffusion, cytoplasmic leakage, electrical conductivity, plasma membrane integrity, and mitochondrial dehydrogenase activity assays. Individually, the minimum inhibitory concentrations of AgNPs and cinnamon oil were 62.5 mg·l-1 and 5 ml·l-1, respectively. In the combined treatment, inhibitory activity occurred at 31.25 mg·l-1 AgNPs and 2.5 ml·l-1 cinnamon oil, indicating enhanced antifungal activity. The combined treatment caused greater intracellular leakage, increased extracellular conductivity, reduced membrane integrity, and stronger inhibition of mitochondrial dehydrogenase activity than either agent alone. These findings suggest complementary antifungal mechanisms, although formal interaction analysis is needed to confirm quantitative synergy under postharvest application conditions.
This study evaluated physicochemical changes in edible oils during repeated frying and storage using a hybrid analytical framework integrating experimental analysis with artificial intelligence (AI)-based predictive modelling. Eleven edible oils were analysed for peroxide value, iodine value, acid value, free fatty acids, viscosity, refractive index, moisture content, and specific gravity using standard methods. Repeated frying significantly increased peroxide value, acid value, free fatty acids, and viscosity, indicating oxidative and hydrolytic degradation, while iodine value decreased due to thermal oxidation of unsaturated fatty acids. Storage conditions affected oil stability; oils in transparent plastic bottles under light showed greater oxidative deterioration than those in dark glass containers. To predict oil degradation, random forest regression was benchmarked against multiple linear regression, support vector regression, and gradient boosting. Random forest achieved the best predictive performance (coefficient of determination R2 = 0.92, root mean square error RMSE = 0.52), with peroxide value combined with frying cycle number (34 %), acid value with free fatty acids (26 %), and viscosity with specific gravity (18 %) as primary predictor groups. These findings demonstrate the practical utility of AI-assisted predictive monitoring for rapid edible oil quality assessment.
The fermentation behaviour of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus during synbiotic yogurt production enriched with freeze-dried banana powder was investigated in this study with the aim of characterizing microbial interactions, optimizing growth conditions, and developing a machine learning-based tool to predict the fermentation process. Fermentation experiments were performed under controlled temperature (40–43 °C), and prebiotic concentrations (0–30 g·l-1). Machine learning algorithms, including decision tree regression (DTR), random forests (RF), and Gaussian process regression (GPR), were then employed to predict bacterial growth behaviour and identify optimal fermentation conditions. GPR provided an adjusted coefficient of determination (R2adj) value greater than 0.82 for each bacterial strain, making GPR the best machine learning model. Therefore, it was integrated into the software to create a virtual simulation environment capable of representing fermentation dynamics. Based on modelling, the optimum fermentation conditions were determined as 41.5 °C and 20 g·l-1 freeze-dried banana powder concentration. Overall, the findings demonstrate that banana powder boosts probiotic growth, and machine learning enables efficient optimization and monitoring of the synbiotic yogurt fermentation process.
Traceability of food is crucial for quality and safety in the food industry, particularly in cereal processing. In this study, the CIELAB colour space was applied to investigate cereal mixing and related colour changes. The method enabled the objective evaluation of colour variation and the estimation of grain mixing proportions based on calibrated colourimetric parameters. Wheat samples prepared in different mixing ratios were analysed using a reflectance colourimeter with a D65 light source, with each sample measured in ten repetitions. Based on the experimental results, linear relationships were established, confirming the consistent effect of varying mixing ratios on hue values. The results provided information supporting the delimitation of mixed grain zones and the adjustment of mixing ratios in flat storage conditions. The significance of the study lies in the quantitative evaluation of colour changes caused by grain variety mixing using spectral analysis. The proposed approach is intended as an applied, site-specific method for flat storage monitoring and is applicable under the tested storage, grain type and calibration conditions.
The polymerase chain reaction assay described in Piknová et al. (Journal of Food and Nutrition Research, 47, 2008, pp. 114–119) is not reliable as a standalone method for detecting gluten-containing components. The primers and probe target the puroindoline locus, which is absent in durum wheat and some other wheats. False negatives are expected; do not use this assay alone.
Sausages and other processed meat products commonly use nitrites as food additives, preservatives, antimicrobial agents, and colour fixatives. Although nitrites help in food preservation, they can also form nitrosamines at high temperatures, which are associated with cancer and other diseases. This study aimed to investigate the cooking methods (boiling and pan-frying) that can efficiently remove nitrites from sausages. Different boiling solution pH values (pH 5, 7, and 9) were investigated to determine the optimal pH condition for nitrite removal from sausages. Boiling significantly reduced the residual nitrite levels in sausages compared with untreated sausages. In contrast, pan-frying had no significant effect on residual nitrite levels. In addition, slit sausages had significantly lower residual nitrite levels than unslit sausages under boiling conditions. The optimal pH was examined to determine suitable boiling solution conditions. Boiling at pH 5 significantly reduced the residual nitrite levels compared to boiling at other pH conditions. These results suggest that slitting and boiling under acidic conditions are effective for reducing nitrites in sausages. However, the reduction effect was smaller than that observed in ham, indicating that further optimization is required.
Saccharomyces cerevisiae is an essential fermentation ingredient in the brewing industry, where its genomic information and fermentation traits profoundly influence final product characteristics. Here, a comprehensive phenotypic and genomic characterisation of the ale yeast strain (CGMCC 2.0002) was performed under simulated brewing conditions. Microscopic observations revealed that the strain exhibits an ellipsoidal morphology with smooth cell surfaces. During brewing, fermentation at 20 °C resulted in accelerated sugar depletion and significantly higher alcohol production compared with fermentation at 11 °C, although its flocculation properties were weaker at the higher temperature. Sensory evaluation indicated that the beer produced at 20 °C exhibited improved colour and taste. Meanwhile, the concentrations of ethyl acetate, isoamyl acetate, catechin, and salicylic acid in the beer all increased. Whole-genome resequencing using the S. cerevisiae S288C reference genome identified 42 711 single nucleotide polymorphisms, 4 725 insertions and deletions, and 562 structural variations in ale yeast. Notably, 21 mutated loci were situated within the essential genes of the glycolytic pathway. These findings establish a solid genomic and physiological baseline for optimising the application of this strain in craft beer production.
Dried fruits and vegetables are highly susceptible to colonization by Aspergillus species, particularly Aspergillus niger, which may lead to the formation of ochratoxin A, a nephrotoxic and potentially carcinogenic mycotoxin. Although ochratoxin A contamination in dried fruits has been widely documented, data regarding its occurrence in dried vegetables remain limited. This study aimed to detect A. niger in dried fruits and vegetables using classical mycological examination and real-time polymerase chain reaction, and to determine ochratoxin A levels by enzyme-linked immunosorbent assay. Microscopic analysis showed A. niger contamination in 86.5 % of vegetable samples and 81.8 % of fruit samples. Real-time polymerase chain reaction confirmed the presence of A. niger in 94.4 % of vegetable isolates and 100.0 % of fruit isolates. Ochratoxin A was detected in 18.5 % of dried vegetables, with only one sample exceeding European Union limits. In contrast, it was found in 80.0 % of fruits, of which 40.0 % exceeded regulatory limits. The exceedance rate was significantly higher in fruits than in vegetables (p < 0.05). These findings indicate that dried fruits pose a higher mycotoxic risk than dried vegetables and highlight the need for improved hygienic drying practices and routine mycotoxin monitoring.
Tuna fish solubles (TFS) is a liquid by-product generated from the production of fish meal using tuna processing wastes. In this study, the physico-chemical composition and functional properties of TFS were determined. Proximate analysis showed that it is composed of 41.7 % moisture, 66.0 % protein, 20.1 % ash, and 7.3 % lipid. TFS possessed antioxidant properties as revealed by its radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) at half maximal inhibitory concentrations (IC50) of 4.17 mg·ml-1 and 2.1 mg·ml-1, respectively, and reducing power (6.17–50.40 mmol·kg-1 expressed as ascorbic acid). Its protein solubility in pH 2 to 12 ranged from 38.6 % to 64.4 %. It also exhibited foaming expansion of 5.1 % to 7.7 %, foaming stability of 4.7 % to 7.1 % and an emulsion activity of 1283.09 m2·kg-1 to 1398.58 m2·kg-1. Furthermore, liquid chromatography-mass spectrometry (LC-MS) analysis detected ions whose accurate masses match metabolite classes including alkaloids, glycosides, peptides, and terpenoids, though these require confirmation by further analysis. The findings indicate the potential of TFS as a source of antioxidant compounds and functional ingredients for industrial applications. Recovering valuable products from tuna wastes can promote a more sustainable aquatic food industry.
Beta-cypermethrin (β-CYP) is a widely used insecticide for pest control in both indoor and outdoor settings, but its persistent low-dose toxicity poses potential risks to human health. In this study, we investigated the hepatoprotective activity of selenium-enriched yeast (Se-yeast), a prevalent organic selenium dietary supplement, against β-CYP-induced hepatic injury. In vitro, HL7702 cells exposed to 200 μg·ml-1 β-CYP were treated with 22.56 mg·l-1 Se-yeast, with assessments of cell viability, DNA integrity, apoptotic rate and cell cycle distribution. In vivo, mice administered 40 mg·kg-1 β-CYP received 42.86 mg·kg-1 Se-yeast; hepatic antioxidant enzyme and aminotransferase activities, liver index, histopathological features and related protein expression were analysed. β-CYP induced DNA damage, G1-phase cell cycle arrest, decreased cell viability and increased apoptosis in HL7702 cells. In murine models, β-CYP elevated hepatic aminotransferase activities and reduced the activities of antioxidant enzymes. Se-yeast treatment almost completely abrogated these deleterious effects, upregulating P70S6K expression and downregulating p53, caspase-3 and LC3 expression in β-CYP-exposed mouse liver. Our findings demonstrate that Se-yeast exerts significant hepatoprotection against β-CYP toxicity by promoting cell proliferation, enhancing antioxidant capacity and suppressing apoptosis and autophagy.
Corrigendum to the article published in Journal of Food and Nutrition Research, 64, 2025, pp. 283-294. DOI: https://doi.org/10.64122/EJOZ2736
