Background: Fortifying pasta with dietary fibers enhanced its nutritional value. This study examined the effects of ginger root fiber, a by- product of ginger processing, on pasta quality and shelf life over six months, using varying concentrations (2.5%, 5%, 7.5%, and 10%). Methods: Pasta was fortified with ginger root fiber at 2.5%, 5%, 7.5%, and 10% and stored for 0, 1, 3, and 6 months. Ginger root fiber was extracted by washing, drying at 60 °C for 24 h, milling, and treating with 1% hydrogen peroxide at pH 11.5, followed by acid desiccation. Pasta, produced at MAK Pasta Company, was extruded and dried to 12% moisture at 77 °C. Quality parameters were analyzed in triplicate using a five-point hedonic scale. Statistical significance (p<0.05) was assessed via XLSTAT (2022), with Principal Component Analysis (PCA) based on a standardized Pearson correlation matrix (eigenvalues > 1, loadings > ±0.5). Combination plots were generated in MATLAB (R2024b). Results: Higher ginger root fiber levels decreased moisture content, with 10% showing the lowest. Ash, acidity, and solid residuals increased with ginger root fiber concentration and storage time. Color analysis revealed reduced brightness and increased yellowness, particularly at 10%. Ginger root fiber-fortified pasta exhibited significantly lower mold and yeast growth, enhancing microbial stability. Sensory analysis showed that 2.5% and 5% ginger root fiber pasta maintained similar appearance, texture, and taste to the control, while 7.5% and 10% samples had lower acceptability due to texture and color changes. Conclusions: Ginger root fiber fortification boosts pasta’s nutritional profile by increasing fiber and mineral content while improving microbial resistance. 5% ginger root fiber level balances health benefits and sensory quality, highlighting its potential as a functional ingredient while emphasizing the need for optimized formulations to ensure consumer satisfaction. DOI: 10.18502/jfqhc.13.2.22143
Background: A chitosan-based smart label integrating ginger essential oil and anthocyanins was developed to provide an environmentally friendly, visually detectable means of monitoring food freshness. The label aims to detect quality changes in animal- and plant-based food products during storage through observable color variations. Method: The smart label was prepared by casting a chitosan-based film containing butterfly pea anthocyanin extract and ginger essential oil, then oven-drying. The label performance was evaluated by monitoring changes in color change (ΔE) using an Android-based color detector application, pH was monitored using a pH meter, Total Volatile Basic Nitrogen (TVB-N) was measured using the Conway microdiffusion method; and Total Plate Count (TPC) was assessed using the pour plate method. Experimental data were collected in triplicate, and results are expressed as the mean ± Standard Deviation (SD). Results: In animal-based foods, label color variations correlated with protein degradation and the release of volatile base compounds. In contrast, distinct color transitions occurred in milk, despite minor pH fluctuations. In plant-based foods, color responses reflected changes in pH, vitamin C degradation, microbial growth, and weight loss. The label exhibited the highest sensitivity to milk for animal-based foods and to grapes for plant-based foods, with ΔE values exceeding 5 and 11, respectively, indicating strong visual detectability. The decomposition of proteins in animal-based foods produced volatile base compounds with a TVB-N value of 1.12-11.76 mg/100 g. The base compounds increased the pH up to 8. In plant-based foods, pH and the number of microorganisms increased during storage, while vitamin C decreased. The pH value increased from 3 to 5, while the number of microorganisms increased from 0.008 to 0.086 Colony Forming Units (CFU)/ml. Vitamin C decreased from 204 to 43 ppm. Conclusion: The developed chitosan-based smart label effectively monitored freshness deterioration in both animal- and plant-based foods through visible ΔE. The label features a real-time freshness indicator, thanks to its biocompatibility, antimicrobial activity, and stable color response. DOI: 10.18502/jfqhc.13.2.22137
Background: Flexible packaging, such as retort pouches, is widely used for sterilized food products, since it can preserve product quality and improve distribution efficiency. However, flexible packaging is susceptible to deformation and leakage during thermal processing. This study aimed to evaluate the effects of retort pressure and packaging type on heat penetration characteristics, process lethality (F0), packaging integrity, and physicochemical properties of Rembiga satay processed using an overpressure retort. Methods: The study consisted of four stages: heat distribution testing, preparation of Rembiga satay, heat penetration testing, and physicochemical analysis. Rembiga satay was packaged in aluminum and plastic retort pouches and sterilized at 116 °C using different retort pressures. Process optimization was performed using the Ball method. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test at a 95% confidence level using SPSS software. Result: Heat distribution testing produced Come Up Time (CUT) values of 21 min for aluminum packaging and 23 min for plastic packaging. Initial heat penetration trials resulted in F0 values ranging from 1.06 to 3.66 min, indicating insufficient lethality in several treatments. After process redesign using the Ball method, estimated F0 values increased to 3.28 min for aluminum packaging and 6.55 min for plastic packaging. The highest tensile strength of the sealing area was observed in aluminum retort pouches processed at 0.8 bar, with a value of 19.4 N/mm². Sterilization also significantly affected the physicochemical properties of Rembiga satay, including texture profile parameters, color values, and proximate composition. Conclusion: Retort pressure and packaging type significantly affected packaging integrity and thermal processing characteristics of Rembiga satay. Although several initial sterilization treatments resulted in insufficient F0 values, process redesign using the Ball method successfully achieved F0 values exceeding the minimum commercial sterility requirement. DOI: 10.18502/jfqhc.13.2.22138
Background: The proliferation of harmful germs on surfaces necessitates the development of active, self-decontaminating materials. This study aims to develop a novel antimicrobial active surface. Methods: A double-layer bionanocomposite was fabricated. The base layer was a film of Soluble Soybean Polysaccharide (SSPS) and nanoclay Na⁺. Using Molecularly Imprinted Polymer (MIP) technology, tetracycline was integrated into an acrylate coating, which was then applied to the polysaccharide film via oxygen plasma treatment to form the active top layer. The composite was characterized using Fourier Transform Infrared Spectroscopy (FT-IR), X-Ray Diffraction (XRD), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), and dynamic mechanical analysis. Its antibacterial activity against Staphylococcus aureus was evaluated through a time-kill study over 24 h. All experiments were performed in triplicate (n=3). Statistical analysis was conducted using ANOVA followed by Duncan's multiple range test Results: Spectroscopy confirmed the integration of components. Morphological analyses showed a uniform, defect-free bilayer structure with strong interfacial adhesion. The incorporation of nanoclay significantly improved the mechanical properties, increasing the storage modulus and Glass Transition Temperature (Tg). Time-kill assays demonstrated a sustained release of tetracycline, leading to a bacteriostatic effect and a complete eradication of Staphylococcus aureus after 24 h. Conclusion: The developed bilayer composite successfully functions as an active surface with prolonged self-decontaminating properties, achieved through the sustained release of tetracycline. This promising material can inhibit microbial growth on surfaces, potentially extending the shelf-life of products. DOI: 10.18502/jfqhc.13.2.22140
Background: Kefir, a probiotic-rich fermented milk product, offers significant health benefits. However, its ethanol content remains a concern for halal compliance. This study assesses the impact of low-temperature fermentation on ethanol content, Lactic Acid Bacteria (LAB) viability, and antioxidant activity of milk kefir as key quality indicators relevant to halal compliance and potential health benefits. Methods: Milk kefir was fermented at 2–10 °C using varying starter concentrations (5–50%) and analyzed for pH, LAB viability, ethanol content (determined by iodometric titration), and antioxidant activity (using the 2,2-diphenyl-1-picrylhydrazyl [DPPH] method). Sensory properties were assessed using a hedonic quality test with 15 semi-trained panelists. Statistical analysis was conducted using analysis of variance (ANOVA) with Tukey's post hoc test (p<0.05), and LAB growth kinetics were modeled using Gaussian regression. Results: Fermentation at low temperatures (2–10 °C) for 72 h reduced ethanol levels (<0.5%), ensuring compliance with halal certification standards while maintaining optimal LAB growth (107 Colony Forming Unit [CFU]/ml) and strong antioxidant activity (Half Maximal Inhibitory Concentration [IC50] = 1.7586 parts per million [ppm]). The Gaussian kinetic model best represented LAB growth dynamics (R² = 0.948). The optimized kefir formulation with 50% starter concentration exhibited enhanced sensory properties and favorable probiotic characteristics. Conclusion: In summary, low-temperature fermentation offers a practical approach to better control ethanol formation while maintaining LAB viability and enhancing antioxidant activity. These improvements support the production of kefir with more favorable quality attributes relevant to halal compliance and product acceptability; however, broader health-related claims should be confirmed in future studies through targeted metabolite profiling and expanded functional assays. DOI: 10.18502/jfqhc.13.2.22141
Background: It is important to evaluate the probiotic and functional characteristics of yeasts isolated from naturally fermented dough with complex microbial communities to provide proper microbial cultures. Probiotic yeasts have been studied less extensively than probiotic bacteria, despite their unique characteristics, such as the inability to transfer antibiotic resistance genes. Methods: In the present study, the predominant yeast isolated from naturally sprouted chickpea dough, which harbors complex microbial communities, was identified using Polymerase Chain Reaction (PCR). Hemolytic activity and survival in the Simulated GastroIntestinal (SGI) conditions by yeast were investigated. Then, auto-aggregation, hydrophobicity, biofilm formation, and co-aggregation characteristics were measured using the absorbance technique. Furthermore, antibacterial effects (through the co-culture method), antioxidant activity (via examining DiPhenyl PicrylHydrazyl [DPPH] radical scavenging ability), and antifungal effect (using the overlay technique) were evaluated. The obtained data were analyzed statistically using SPSS version 20 and compared using one-way analysis of variance. Means were compared using the least significant difference test at a significance level of p<0.05. Results: Sequencing of the PCR products led to the identification of Pichia kudriavzevii (as the predominant yeast isolated from naturally fermented sprouted chickpea dough). This isolate lacked hemolytic activity. Its survival rate under SGI conditions was 64.75%, and its auto-aggregation, hydrophobicity, and biofilm formation ability were 75.00%, 74.21%, and 4 Log Colony Forming Units (CFU)/cm2, respectively. Moreover, the yeast isolate exhibited high antibacterial and co-aggregation ability with Listeria monocytogenes. In addition, P. kudriavzevii was resistant to ketoconazole, potassium sorbate, and calcium propionate, and showed strong antifungal activity against Aspergillus flavus as well as antioxidant activity (67.94% DPPH scavenging ability). Conclusion: Accordingly, the isolate possesses suitable characteristics for use as a probiotic culture in food products, with special potential applications. DOI: 10.18502/jfqhc.13.2.22142
Background: Ultraviolet C (UVC) irradiation has been recognized as a non-thermal technology application in pre- and post-harvest agricultural work, since it is chemical- free and helps to reduce microorganisms and detoxify Aflatoxin (AF). Therefore, this study aimed to apply the UVC light before (pre-) and after (post-) sunlight drying in red chili and to investigate its qualities, yeast and mold growth, and AF level in dried red chili during storage at ambient temperature. Methods: Red chilis were subjected to UVC irradiation at 5 min, 10 min, and 20 min pre- (UVC-Sun) or post-sunlight (Sun-UVC) drying. The physicochemical properties including Moisture Content (MC), Water Activity (Aw), surface color, pH, yeast and mold counts, and AF levels of dried chili, were investigated during storage. Data were analyzed using ANOVA, IBM software (SPSS version 23). Results: MC and Aw tended to increase across all treatments during storage. UVC irradiation affected the surface color of chili, as UVC treatments tended to lower L* and a* values more than the control treatment (Sun). Sun and Sun-UVC treatments had significantly lower pH values compared to UVC-Sun treatments. Notably, UVC irradiation prior to sunlight drying was observed to be a superior method for reducing yeast and mold amounts and AF levels. In contrast, sunlight drying treatment resulted in higher yeast and mold amounts and AF levels. Therefore, using UVC irradiation prior to sunlight drying was more effective in these respects. This greater effectiveness may be attributed to the relatively smooth surface of chili, which enhances UVC light reflection and uniform exposure. Conclusion: UVC irradiation and sunlight drying incorporation are recommended. Future studies should explore optimal exposure times and intensities to maximize safety and efficacy. DOI: 10.18502/jfqhc.13.2.22139
Background: In conventional tempeh processing, water is required at most steps, including the acid fermentation by soaking. In this study, vacuum conditions during acid fermentation were employed instead of soaking soybeans to reduce the water requirement and wastewater generated. This study aimed to evaluate the microbial and chemical changes during acid fermentation under vacuum conditions. Methods: Tempeh processing started by hydrating peeled soybeans with water, followed by incubation under vacuum at pressure101.3, 60.7, and 19.2 kPa. Samples were taken every 6 h to analyse lactic acid bacteria growth, pH, and titratable acidity. Crude protein and anti-nutritional factors were analysed at the beginning and end of the fermentation. Results: Lactic acid bacteria grew and reached the stationary phase after 48 h compared 18 h in the conventional methods. The pH of soybeans decreased to below 6.0 after 24 h and 48 h of acid fermentation by the conventional and vacuum methods, respectively. Titratable acidity increased during acid fermentation. Protein, phytic acid, and tannin contents changed significantly during conventional acid fermentation; however these compounds did not change significantly during acid fermentation under vacuum. Conclusion: Acid fermentation with vacuum methods showed potential for reducing anti-nutrients such as phytic acid and tannins in soybeans. Further optimization is required to improve Lactic Acid Bacteria (LAB) growth under vacuum conditions.
This study proposed a molecular framework to ensure compliance with Islamic dietary laws, aligning with the rapidly expanding global halal market projected to reach USD 3 trillion by 2027. The approach integrated mitochondrial 12S ribosomal RNA sequencing with bioinformatics tools using Next-Generation Sequencing (NGS) and Third-Generation Sequencing (TGS) technologies to facilitate accurate species identification, DNA barcoding, and meet origin authentication. The 12S ribosomal RNA gene provides high precision for species verification due to its conserved yet variable sequence regions. A bioinformatics pipeline incorporating Mothur and QIIME2 was developed to analyse sequencing outputs and validate species Operational Taxonomic Units (OTUs). This pipeline enhanced traceability and ensured compliance with halal regulatory standards. By detecting even trace residues of non-halal substances, the method strengthens food safety, prevents cross-contamination, and increases consumer trust. The significance of these molecular techniques is in ensuring the safety of food and preventing spoilage. By detecting residues of non-halal substances, this approach addressed significant concerns related to cross-contamination and labelling inaccuracies, enhancing transparency and strengthening consumer trust. Analysing halal certification practices as per industry traditions and international regulatory bodies, as well as the thought-provoking shift to align high-end technologies and foreign experts requires careful harmonisation. This study also focused on factors contributing to that harmonisation. To assess the possible future of halal verification, this review presented a prospective, amalgamating modern science with religious justice to achieve a functional balance and preserve the reliability of halal-validated products. These innovations enable higher levels of precision, transparency, and sustainability, which foster consumer trust and reinvigorate the global marketplace.
Background: Butternut squash (Cucurbita moschata Duchesne ex Poiret) is a type of Cucurbita moschata that is potentially a source of beta-carotene and has high antioxidant activity. The Osmotic Dehydration (OD) pretreatment has been used to retain the colour of dried butternut squash cubes. This study investigated the effects of the drying method, i.e., freeze drying, cabinet drying, And vacuum drying of butternut squash cubes with and without OD pretreatment on the flour characteristics. Methods: The study was conducted at the Faculty of Agriculture, UNS Surakarta, January 2024. Butternut squash was peeled and cut into 1×1×1 cm cubes. The OD pretreatment was carried out in 15% (w/v) salt solution. The cubes treated with or without OD were then dried, further ground into powder, and sieved to produce flour. The flour’s characteristics tested included moisture, beta-carotene, antioxidant activity, colour, and pasting properties. The data was statistically analyzed with analysis of variance, followed by the Duncan multiple range test at p<0.05 using IBM Statistics 25. Results: The drying method significantly impacted the characteristics of the butternut squash flour. The moisture, beta-carotene, and antioxidant activity of flour pretreated with OD were lower than those without OD in all drying techniques. The highest L, b, and chroma values were observed in freeze dried and OD samples, and the lowest were in the cabinet dried and non-OD samples. OD pretreatment generated a denser microstructure with fewer cavities; protein and fiber on the starch granule surface were replaced by salt, causing greater starch aggregation, resulting in flour with higher thermal stability than that from non-OD pretreatment. Conclusions: The drying methods impacted the chemical, physical, and pasting properties of butternut squash flour. Although DO pretreatment reduced the beta-carotene content and antioxidant activity of flour, the treatment improved thermal stability, making it suitable for a wide range of food applications.
Background: Natural preservatives have been increasingly explored to replace synthetic ones due to their potential health risks. Red mulberry (Morus alba L.), rich in phenolic and antimicrobial compounds, served as an effective preservative for freshwater fish. Carp (Cyprinus carpio) is widely consumed in Indonesia and highly perishable under room temperature conditions. Methods: This study was conducted in July 2024 using a completely randomized design. A total of 24 carp samples were divided into four treatment groups (0%, 15%, 25%, and 35% mulberry extract) with six replicates each and stored for 12, 24, and 36 h at room temperature. The mulberry extract was prepared using an infusion method with aquadest in a 1:1 ratio. The quality of carp was evaluated through organoleptic testing with 9-point hedonic scale, Total Volatile Base Nitrogen (TVB-N), protein level with Biuret method, pH test, and total microbial count using the Total Plate Count (TPC) method. The Kolmogorov–Smirnov test was applied due to the non-normal distribution of the data (p<0.005), and further analysis was conducted using a post-hoc test in IBM SPSS version 26. Results: The 15% extract concentration was the most effective in preserving the quality of carp across all parameters. After 36 h of storage, the pH remained stable at 6.62, the total bacterial count was 2.3×10⁵ Colony Forming Unit (CFU)/g, and the organoleptic score was maintained at 5. Total Volatile Base Nitrogen (TVB-N) values ranged from 6.72 to 17.93 mg N/100 g, and protein content remained between 15.5% and 17.8%, all within acceptable limits. Microbial growth and pH fluctuations were also better controlled compared to the other treatment groups. Conclusion: Statistical results confirmed that immersion of carp in 15% red mulberry fruit extract effectively preserved freshness, nutritional quality, and microbiological safety of the fish during 36 h of room temperature storage.
Background: The processing of kinnow (Citrus reticulata) juice generates 30–34% peel waste, which is loaded in bioactive compounds like phenolics, limonin, and pectin. This study examined the antibacterial efficacy and storage stability of essential oil (EO) derived from kinnow peel, emphasizing its prospective use in the food, pharmaceutical, and cosmetic sectors. Methods: Kinnow peels were collected from juice venders of Hisar and Sirsa between December 2022 and January 2023. EO was extracted using four methods: Hydrodistillation (HD), Microwave Assisted Hydrodistillation (MAHD), Ultrasonic Assisted Hydrodistillation (UAHD), and Ohmic Heating Assisted Hydrodistillation (OHHD). The antimicrobial activity was assessed by the well diffusion technique against established bacterial and fungus strains. For the storage study, oils were kept in amber-colored bottles at refrigerator and freezer temperatures for 12 months. Fresh and stored oils were characterized using FTIR and GC-MS analysis. Data were evaluated utilizing ANOVA in SPSS 25.0, with statistical significance established at p<0.05. Results: The EO extracted from kinnow peel exhibited the strongest antimicrobial activity against Staphylococcus aureus, followed by Pseudomonas aeruginosa. It also exhibits antifungal effects against Aspergillus niger and Candida albicans. FTIR and GC-MS analyses confirmed limonene as the dominant compound. The highest concentrations were found in freshly extracted samples: HD (92.04%), MAHD (85.19%), UAHD (86.09%), and OHHD (85.12%). After 12 months of storage, the limonene content decreased slightly but remained more stable at –10°C: HD (88.11%), MAHD (84.23%), UAHD (85.24%), and OHHD (84.48%), compared to storage at 4°C: HD (87.06%), MAHD (85.61%), UAHD (84.90%), and OHHD (84.12%). Conclusion: The EO shown greater efficacy against gram-positive bacteria compared to gram-negative pathogens. Prolonged storage led to a reduction in low-molecular-weight compounds, with better retention observed at lower temperatures. These findings suggest that kinnow peel EO holds promise for applications in food preservation and natural antimicrobial formulations.
Background: In medical research, analyzing the relationship between two categorical variables is common. While chi-square tests (e.g., Pearson's, McNemar's, and Cochran-Mantel-Haenszel) can determine if a significant association exists, they do not identify which specific categories differ. This tutorial aimed to examine post hoc tests that enable detailed pairwise comparisons of variable categories following a significant chi-square result. Methods: This tutorial instructs on conducting pairwise Z-tests for comparing proportions, followed by the Bonferroni correction to adjust p-values for multiple comparisons. It also reviews and contrasts four alternative post-hoc approaches for contingency tables: standardized residuals, partitioning, cell comparison, and ransacking. A practical guide for implementing the Bonferroni-adjusted Z-test in common statistical software (R, SPSS, Stata) is provided. Results: The Bonferroni-adjusted pairwise Z-test provides a straightforward and accessible method for pinpointing significant differences within a contingency table. This approach, readily available in major statistical software, simplifies interpretation by directly adjusting p-values and highlighting specific cells with significant deviations. Conclusion: To mitigate the increased Type I error risk from multiple comparisons, the Bonferroni adjustment is a crucial tool for post hoc analysis after a significant chi-square test. Compared to other, more complex techniques, it offers a simpler and more intuitive framework for accurately identifying where significant differences lie.
Background: One of the common dietary practices in Iran is the consumption of raw vegetables, providing a significant range of vitamins and essential substances for the body. However, many human intestinal parasites are transmitted through water, soil, and vegetables including Cryptosporidium species. This study investigated the intestinal parasites of ready-to-eat fresh raw vegetables collected from Delis in Yazd, Iran, during 2023-2024. Methods: Following collection from food sales centers, the vegetables were transported to the laboratory. Samples were immersed in 1.5 L of a detergent solution containing 0.1% sodium dodecyl sulfate and 0.1% Tween 100 for 15 min under agitation. The samples were then centrifuged for 15 min at 1500 revolutions per min (rpm), after which the vegetable material was removed. Subsequently, 4% formaldehyde was added to the supernatant and centrifuged at 1500 revolutions per min (rpm) for 10 min. The obtained sediment was tested with Lugol dye and without Lugol under a microscope. Data analysis was performed using SPSS version 26. Results: The results indicated that lettuce was the most frequently sampled vegetable, comprising 32% of the total, while white cabbage had the lowest (9%). Furthermore, 51% of the vegetables were free from contamination with intestinal parasites, and 49% were contaminated. Based on Pearson's chi-square test, the average level of intestinal parasite infection was not significantly different among the vegetable types (p=0.382). Conclusion: Given the year-round consumption of vegetables, it is essential to implement strict hygienic controls and provide necessary public training on proper methods for consumption, cultivation, and harvesting.
