Comparison of gene nature used in real-time PCR for porcine identification and quantification: a review

Pork adulteration has been a major concern nowadays for Halal verification. Unintentional pork inclusion by contamination in highly processed food materials involves a minute amount of porcine DNA to be detected, emphasizing the need of specific and sensitive method for porcine detection. Real-time PCR is a widely used technique for species identification that can serve this purpose besides providing a powerful quantification method. Incorporation of a highly sensitive and specific probe can greatly improve the specificity and sensitivity of the assay. However, derivation of PCR primers, either from nuclear DNA (nDNA) or mitochondrial DNA (mtDNA) can relatively affect the sensitivity and specificity of the reaction as well as the quantitative measurement. In this review, both types of DNA are compared in terms of their characteristics and their influence on species identification and quantification using real-time PCR

Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances

Food manufacturers across the world commonly add animal substances in their food products. Some food products may contain porcine substances including pork, gelatine, blood and pepsin. These substances significantly affect the texture, colour or taste of the end products. Aside from enhancing sensory qualities, additional ingredients also contribute to preservation, bulk and nutrition. However, the inclusion of porcine substances might not be suitable among certain communities. One primary concern is fraud labelling which includes hiding the addition of porcine substances in food. Therefore, analytical techniques such as enzyme-linked immunosorbent assay (ELISA) have been developed to detect the porcine proteins in food. The ELISA delivers specificity and sensitivity in detecting the targeted animal species in food. This review provides an overview of the ELISA technique which has been developed for potential detection of porcine substances in laboratory-prepared food samples and commercial food products

Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2◦ C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (p ≤ 0.05) were noted in the coated samples compared with the uncoated samples (control) over the storage period. MetMb content was significantly reduced (p ≤ 0.05) in the coated samples compared to the control. Additionally, the addition of EPE to CMC was more effective in inhibiting microbial growth, preventing lipid oxidation, and keeping the overall acceptability of coated chicken breast meat compared to the control. This work presents CMC and EPE as alternative preservatives to produce active packaging coatings

How Does the Addition of Biostimulants Affect the Growth, Yield, and Quality Parameters of the Snap Bean (Phaseolus vulgaris L.)? How Is This Reflected in Its Nutritional Value?

Recently, the use of biostimulants as natural and eco-friendly fertilizers has received increasing attention because of their efficiency in terms of improving crops’ qualitative and quantitative parameters, i.e., growth, yield, and chemical composition. We studied the effect of four biostimulants—humic acid (20 g/L), vermicompost tea (15 mL/L), moringa leaf extract (1:30 v/v), and yeast extract (5 g/L), with tap water as a control treatment—on the qualitative and quantitative characteristics of snap beans. The experiment was designed using a complete randomized block with triplicates. The results showed a significant improvement in treated plant performance (growth and yield), chlorophyll, and chemical composition compared to untreated plants. Using moringa leaf extract increased the plant height, number of leaves and branches/plant, and fresh and dry weight. Additionally, the diameter of the treated plant stems and the quality of the crop and pods were also significantly higher than those of plants treated with vermicompost or humic acid extract. It is also noted that the profile of amino acids was improved using all tested biostimulants. This leads to the conclusion that the addition of moringa leaf extract and vermicompost tea not only positively affects the qualitative and quantitative properties of snap bean but is also reflected in its nutritional value as a plant-based food

Impact of a Carboxymethyl Cellulose Coating Incorporated with an Ethanolic Propolis Extract on the Quality Criteria of Chicken Breast Meat

Recently, the demand for composite edible coatings has increased significantly as a new trend to confront the serious processing and storage problems that always arise regarding chicken meat. We aim to develop a carboxymethyl cellulose (CMC) coating containing various concentrations (0, 1, 2, 3, and 4%) of an ethanolic propolis extract (EPE) to maintain the quality and extend the shelf life of chicken breast meat stored at 2 °C for 16 days. The influence of the CMC and EPE coating on the physicochemical and microbiological quality parameters of chicken breast meat, e.g., pH, color, metmyoglobin (MetMb), lipid oxidation (thiobarbituric acid reactive substance, TBARS), and microbiological and sensory analyses, was studied. Significantly lower weight loss and pH (p ≤ 0.05) were noted in the coated samples compared with the uncoated samples (control) over the storage period. MetMb content was significantly reduced (p ≤ 0.05) in the coated samples compared to the control. Additionally, the addition of EPE to CMC was more effective in inhibiting microbial growth, preventing lipid oxidation, and keeping the overall acceptability of coated chicken breast meat compared to the control. This work presents CMC and EPE as alternative preservatives to produce active packaging coatings

Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage

Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Xanthan gum is commonly used in the food industry because of its high-water solubility, stability of its aqueous solutions in a wide pH range, and high viscosity. One of its modern food applications is its use as a gelling agent in edible coatings building. Therefore, in this study, the effect of xanthan coating containing various concentrations (0, 1, 2%; w/v) of ethanolic extract of propolis (EEP) on physicochemical, microbial, and sensory quality indices in mackerel fillets stored at 2 °C for 20 days was evaluated. The pH, peroxide value, K-value, TVB-N, TBARS, microbiological and sensory characteristics were determined every 5 days over the storage period (20 days). Samples treated with xanthan (XAN) coatings containing 1 and 2% of EEP were shown to have the highest level of physicochemical protection and maximum level of microbial inhibition (p < 0.05) compared to uncoated samples (control) over the storage period. Furthermore, the addition of EEP to XAN was more effective in notably preserving (p < 0.05) the taste and odor of coated samples compared to control

Nutritional Profile and Health Benefits of Ganoderma lucidum “Lingzhi, Reishi, or Mannentake” as Functional Foods: Current Scenario and Future Perspectives

Ganoderma lucidum has a long history of medicinal uses in the Far East countries of more than 2000 years due to its healing properties. Recently, G. lucidum has come under scientific scrutiny to evaluate its content of bioactive components that affect human physiology, and has been exploited for potent components in the pharmacology, nutraceuticals, and cosmetics industries. For instance, evidence is accumulating on the potential of this mushroom species as a promising antiviral medicine for treating many viral diseases, such as dengue virus, enterovirus 71, and recently coronavirus disease of 2019 (COVID-19). Still, more research studies on the biotherapeutic components of G. lucidum are needed to ensure the safety and efficiency of G. lucidum and promote the development of commercial functional foods. This paper provides an extensive overview of the nutraceutical value of Ganoderma lucidum and the development of commercial functional food. Moreover, the geo-origin tracing strategies of this mushroom and its products are discussed, a highly important parameter to ensure product quality and safety. The discussed features will open new avenues and reveal more secrets to widely utilizing this mushroom in many industrial fields; i.e., pharmaceutical and nutritional ones, which will positively reflect the global economy

How Does the Addition of Biostimulants Affect the Growth, Yield, and Quality Parameters of the Snap Bean (<i>Phaseolus vulgaris</i> L.)? How Is This Reflected in Its Nutritional Value?

Recently, the use of biostimulants as natural and eco-friendly fertilizers has received increasing attention because of their efficiency in terms of improving crops’ qualitative and quantitative parameters, i.e., growth, yield, and chemical composition. We studied the effect of four biostimulants—humic acid (20 g/L), vermicompost tea (15 mL/L), moringa leaf extract (1:30 v/v), and yeast extract (5 g/L), with tap water as a control treatment—on the qualitative and quantitative characteristics of snap beans. The experiment was designed using a complete randomized block with triplicates. The results showed a significant improvement in treated plant performance (growth and yield), chlorophyll, and chemical composition compared to untreated plants. Using moringa leaf extract increased the plant height, number of leaves and branches/plant, and fresh and dry weight. Additionally, the diameter of the treated plant stems and the quality of the crop and pods were also significantly higher than those of plants treated with vermicompost or humic acid extract. It is also noted that the profile of amino acids was improved using all tested biostimulants. This leads to the conclusion that the addition of moringa leaf extract and vermicompost tea not only positively affects the qualitative and quantitative properties of snap bean but is also reflected in its nutritional value as a plant-based food

Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil

This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds and oil commonly found in the Chinese market. The results showed that black cumin seeds contain 5.02, 21.07, 39.02, 3.02, 6.01, and 25.86% moisture, crude proteins, crude fat, ash, fiber, and carbohydrates, respectively. It also contains substantial amounts of minerals, namely calcium, potassium, phosphorus, magnesium, sodium, iron, zinc, and copper. Glutamic acid (4.10 g/100 g protein) is the major amino acid of black cumin seeds. The major volatile components in black cumin seeds were thymoquinone (21.01%), o-cymene (18.23%), and &beta;-thujene (17.22%). Cumin seed oil extracted by the soxhlet method contains high quantities of unsaturated fatty acids (UFA; 85.16%) and low amounts of saturated fatty acids (SFA; 15.02%). The major fatty acid of black cumin seed oil was linoleic acid (57.71%), followed by oleic acid (24.46%). The most prominent TAG of black cumin seed oils was oleoyl-dilinoleoyl-glycerol (OLL; 38.87%). In addition, the levels of &alpha;-tocopherol, &beta;-tocopherol, &gamma;-tocopherol, and total polyphenols in the black cumin seed oil were 25.59, 14.21, and 242.83 mg/100 g, and 315.68 mg GAE/kg, respectively, and possessed high antioxidant activity (DPPH IC50%, of 4.02 mg/mL). These findings demonstrate that black cumin seeds are nutritionally rich with high potential applications in the food, pharmaceutical, and cosmetic industries

Characterization of Volatile Flavor Compounds in Supercritical Fluid Separated and Identified in Gurum (Citrulluslanatus Var. colocynthoide) Seed Oil Using HSME and GC&ndash;MS

In this study, the volatile compound profiles of gurum seed oil were determined using two methods: supercritical CO2 extraction (SFE) and the screw press process (SPP). For volatile compounds extraction and identification, headspace solid-phase micro-extraction (HS-SPME) and GC&ndash;MS were used, respectively. A total number of 56 volatile compounds were revealed and identified in oil extracted by SFE, while only 40 compounds were detected in extracted oil by SPP. Acids, aldehydes, esters, ketones, furans, and other components were present in the highest ratio in oil extracted by SFE. In contrast, alcohols and alkenes were found in the highest proportion in oil extracted by SPP. In this study, it was observed that SFE showed an increase in the amounts of volatile compounds and favorably impacted the aroma of gurum seed oil. The results reveal that different extraction methods significantly impact the volatile components of gurum seed oil, and this study can help evaluate the quality of the oil extracted from gurum seeds