Journal of Food Quality and Hazards Control
Volume:9 Issue: 3, Sep 2022

Pineapple juice processing is an art of preservation, and the processing technologies play important role in pineapple juice quality. Therefore, this study aimed to explore the potential impacts of non-thermal processing methods on the physicochemical, bioactive, and microbiological properties of fresh pineapple juice.

Extracted juices were subjected to several non-thermal processes including microwave processing, vacuum evaporation, mild pasteurization, pulsed electric field, and ultra-sonication. Physicochemical properties including Total Soluble Solids (TSS), pH, titratable acidity, and color; Total Phenolic Content (TPC); Total Anthocyanin Content (TAC); antioxidant capacity; and microbiological properties were evaluated. Data were statistically analyzed by Minitab statistical software (version: 18.1).

TSS, pH, acidity (%) of processed juices ranged from 11.03-12.03, 4.07-4.27, and 0.42-0.49, respectively. In terms of color properties both ultra-sonication and microwave processing showed the highest values of L*(luminosity), a* (redness), and b* (yellow). The highest TPC was reported in ultra-sonication treatment 11.996±0.002 mg Gallic Acid Equivalents (GAE)/100 ml. The TAC varied from 0.179-0.235 mg Total Anthocyanin (TA)/100 ml, where ultra-sonication and mild pasteurization treatment yielded the highest and lowest contents, respectively.

Perfect phenolic content, antioxidant capacity, retention of anthocyanin content, and attractive color in pineapple juices when treated with non-thermal techniques.DOI: 10.18502/jfqhc.9.3.11150

Staphylococcus aureus is a major food-borne pathogen worldwide and a frequent contaminant of fruit juices. This study aimed to evaluate the antibacterial activity of bacteriocin-containing Cell-Free Culture Supernatants (CFCS) of Pediococcus pentosaceus IO1 against S. aureus inoculated in fruit juices, as well as their impact on the juice sensory attributes.

The orange and watermelon juice samples were treated with bacteriocin supernatant at different concentrations (1, 5, and 10% v/v) and the sensory attributes were evaluated using a 5-point hedonic scale and thereafter inoculated with a culture of S. aureus. Then, the inhibitory effect of bacteriocin-containing CFCS of P. pentosaceus IO1 against S. aureus in the fruit juices was evaluated by in situ and plate assays.

The 10% (v/v) bacteriocin-containing CFCS exhibited the highest antibacterial activity, reducing S. aureus counts in pasteurized orange and watermelon juices by 1.42 and 2.12 log Colony Forming Units (CFU)/ml, respectively, and by 1.03 and 0.88 log CFU/ml in unpasteurized orange and watermelon juices, respectively, compared to the control. The taste, colour, and overall acceptability of pasteurized orange and watermelon juices treated with 1% (v/v) bacteriocin supernatant and 0.1% (w/v) sodium benzoate were not significantly different (p=0.228) from those pasteurized orange and watermelon juices without preservative.

The bacteriocin produced by P. pentosaceus IO1 could be used as a natural preservative in fruit juices to control S. aureus.DOI: 10.18502/jfqhc.9.3.11151

Cereals are the most staple foods in human diet and the main components of the daily diet. This work was designed to determine the level of essential and non-essential elements, the in vitro bioavailability, interrelationship, and associated health risk in consumed cereal grains in Nigeria to assess their safety and wholesomeness.

The contents of phytate, oxalate, and some major-, trace- and potentially toxic elements were determined in 36 samples of barley, maize, millet, rice, sorghum, and wheat marketed in Nigeria.

The data showed variable significant (p<0.05) levels of elements, phytate, and oxalate in the cereals but they were below European commission maximum permissible limits. Estimated daily intakes (EDIs) of elements in the cereals were all below maximum permissible limits set by European Food Safety Authority (EFSA). Hazard Quotient (HQ) and Hazard Index (HI) values, though higher in children than adults, were less than one except in wheat and sorghum. The incremental lifetime Cancer Risk (CR) and Total Cancer Risk (TCR) values were below the threshold limit.

This study revealed that barley, maize, millet, rice, sorghum, and wheat available in Nigeria markets contain varying quantities of essential elements, potentially toxic elements, and antinutrients.DOI: 10.18502/jfqhc.9.3.11152

Legumes are plants that contain edible seeds and belong to the family Leguminosae with varying nutritional benefits to humans and animals. This study aimed to detect and identify toxicogenic molds on some legumes purchased from two local markets in Ho Municipality, Ghana.

A total of 36 samples, including cowpea (n=9), soybean (n=9), brown bean (n=9), and Bambara bean (n=9) were randomly obtained from 2 local markets in the Volta region of Ghana. Culturing of the legume seeds were done on mycological media using serial dilution technique. Fungal species occurrence was also determined. Statistical Package for Social Sciences (SPSS) version 26 was used to analyze the data.

Fungal counts on cowpea, soybean, brown beans, and Bambara beans ranged between 1.91 and 2.84 log Colony Forming Units (CFU)/g on both media. There were no statistically significant differences (p>0.05) in the samples from the different vendors. The Moisture Content (MC) ranged between 6.74 and 12.15%, pH ranged between 6.27±0.03-6.53±0.02. A total of 13 fungal species belonging to 7 genera were isolated on SDA and OGYEA media; Aspergillus species (A. niger, A. terreus, A. flavus, A. fumigatus, A. ochraceus, A. parasiticus), Fusarium species (F. oxysporum), Trichoderma harzianum, Rhizopus species (R. stolonifer), Penicillium species (P. digitatum, P. verucosum), Rhodotorula mucilaginosa, and Mucor racemosus were recorded on the legumes.

The presence of some mycotoxigenic fungi in legumes examined in this study showed the potential health hazards in the local people of Ho, Ghana.DOI: 10.18502/jfqhc.9.3.11153

Honey has a lot of reputation because of its supposed medicinal properties. In this study, Hydroxymethylfurfural (HMF), sugars, and Fructose/Glucose ratio of honey in Bangladesh were assessed for adulteration and authenticity evaluation.

Seventy honey samples collected from different districts of Bangladesh were analyzed by High Performance Liquid Chromatography (HPLC) for HMF content and sugar profile. The samples were prepared by using Carrez I and Carrez II prior to injecting into HPLC. The samples were then filtered through syringe filter and taken in 1.5 ml vial for injecting into the HPLC system.

HMF values were ranging from 1.41 mg/kg to 2,063.90 mg/kg. The Limit of Detection (LOD) and Limit of Quantification (LOQ) was found 0.10 mg/kg and 0.33 mg/kg with R2=0.9994. The average values of fructose, glucose, and sucrose were in the range of 14.75-52.44%, 8.19-42.63%, and 0.10-21.12%, respectively. From validation parameters, LOD values for fructose, glucose, and sucrose were 0.003, 0.008, and 0.004%, respectively; and LOQ values were 0.01, 0.028, and 0.015%, respectively with an excellent linearity with R2 for fructose=1.0, glucose=0.9999, and sucrose=1.0.

Some samples had higher HMF content which may be due to the storage time was increased and improper processing with high temperature or adulteration by High Fructose Corn Syrup (HFCS), sugar cane syrup, rice syrups or rice molasses. The sugar profiles showed that the most of honey samples were nectar honeys.DOI: 10.18502/jfqhc.9.3.11154

Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and technological properties.

The 5 strains were previously isolated from table olives in 2017. Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometer (MALDI-TOF MS) and intergenic space sequencing were used for molecular identification. Following that, probiotic and physicochemical properties were evaluated, including growth at different pH levels (2, 3, and 10), temperatures (7, 45, and 50 °C), and sodium chloride (NaCl) concentrations (6.5 and 18% m/v). Antibacterial activity was tested out against Gram-positive and Gram-negatives bacteria.

The 5 strains (E. faecium 168, L. lactis 9, L. plantarum 11, L. mesenteroides 62, and W. paramesenteroides 36) showed an ability to grow at low temperatures (7 °C). L. lactis 9 and L. plantarum 11 showed higher acid (pH 2) and salt (18% NaCl) tolerances. In addition, L. lactis 9 and L. plantarum 11 exhibited the highest level of free radical scavenging activity after 48 h of incubation, respectively). L. plantarum 11 and E. faecium 168 showed the highest antibacterial capacity. However, E. faecium 168 and W. paramesenteroides 36 demonstrated better and more rapid acid production capabilities.

L. plantarum 11, E. faecium 168, and W. paramesenteroides 36 were considered the best candidates as probiotic cultures for further in vivo studies and functional food product development.DOI: 10.18502/jfqhc.9.3.11155