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<jats:title>Abstract</jats:title><jats:p>For the US Food and Drug Administration's (FDA) mycotoxin program, the desired application of certified reference materials (CRMs) is primarily for validating methods for the determination of mycotoxins in foods and establishing metrological traceability of measurement results generated by such validated methods. The latter has been an important but insufficiently addressed challenge due to the lack of appropriate protocols and CRMs. Taking advantage of two recently available mycotoxin CRMs, OTAN‐1 and Standard Reference Material (SRM) 1565, a protocol was developed for systematically examining uncertainty and establishing metrological traceability of measurement results of ochratoxin A (OTA) in corn through a series of calibration operations using the two CRMs. Instrument and method calibrations were performed using OTAN‐1 and SRM 1565. The OTA value and its standard and expanded (<jats:italic>k</jats:italic> = 2, approximately 95% confidence) uncertainties were estimated from the calibration data and documented. These results demonstrate that the major contributing source of uncertainty is the sample matrix, highlighting the important role of the certified matrix reference material in method calibration. The value of OTA (38.5 ± 7.2 µg/g; 95% confidence interval) in the incurred sample was metrologically traceable to the International System of Units through two CRMs using the multi‐laboratory validated liquid chromatography–mass spectrometry FDA compendial method. In addition, an alternative estimation of uncertainty was conducted using a one‐point calibration, resulting in comparable uncertainty.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The beneficial role of carnosine during in vitro digestion of meat was previously demonstrated, and it was hypothesized that such benefits could also be obtained in a meal system. The current study, therefore, assessed carnosine effects on markers of lipid and protein oxidation and of advanced glycation end products (AGEs) during gastric and duodenal in vitro digestion of a burger meal model. The model included intrinsic (low) and enhanced (medium and high) carnosine levels in a mix of pork mince and bread, with or without ascorbic acid (AA) and/or fructose as anti‐ and prooxidants, respectively. In the presence of either AA or fructose, a carnosine prooxidative potential during digestion was observed at the medium carnosine level depending on markers and digestive phases. However, free carnosine found at the high carnosine level exerted a protective effect reducing the formation of 4‐hydroxynonenal in the gastric phase and glyoxal in both the gastric and duodenal phases. Dual effects of carnosine are likely concentration related, whereby at the medium level, free radical production increases through carnosine's ferric‐reducing capacity, but there is insufficient quantity to reduce the resulting oxidation, while at the higher carnosine level some decreases in oxidation are observed. In order to obtain carnosine benefits during meal digestion, these findings demonstrate that consideration must be given to the amount and nature of other anti‐ and prooxidants present and any potential interactions.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Carnosine, a natural compound in meat, is a multifunctional and beneficial molecule for health. However, both pro‐ and antioxidative effects of carnosine were observed during digestion of a model burger meal when ascorbic acid was included at a supplemental level. Therefore, to obtain benefits of dietary carnosine during digestion of a meal, consideration needs to be given to the amount and nature of all anti‐ and prooxidants present and any potential interactions.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Papaya postharvest management using low‐temperature storage is discouraged as it is a tropical fruit. Extensive research is going on to preserve papaya quality at ambient storage using edible coatings and its composites. The present investigation examined the effects of an eco‐safe composite edible coating consisting of hydrocolloid carboxymethyl cellulose (CMC) (1%), guar gum (1.5%), xanthan gum (0.3%), and Gum Arabic (10%) combined with papaya leaf extract (PLE) (1:1 ratio by volume) applied as dip treatment on “Red Lady” papaya fruit at ambient storage condition. Among all the attempted treatments, “PLE incorporated with CMC (1%)” was found to be the best, as the treated fruit exhibited the highest levels of biochemicals, whereas the lowest levels of physiological and enzymatic activity, which positively affected the shelf life. The “CMC + PLE” treatment enhanced the fruit gloss score by 70.1%, phenolics by 6.1%, ascorbic acid by 22.3%, total carotenoid content by 7.4%, and fruit predilection score by 22.0% over the control fruit. However, it lowered (controlling) the physiological loss in weight by 51.0%, decay incidence by 66.6%, and polygalacturonase and pectin methylesterase activity by 24.92% and 35.29%, respectively, over control. Moreover, this treatment exhibited the highest fruit purchase predilection score and prolonged the storage life for &gt;3 days on the physiological loss standard basis (≤10%). This study indicates that “CMC (1%) with PLE (1:1)” composite coating application on papaya under ambient conditions might be an effective, environmentally friendly, and health‐friendly way to retain the quality and extend the storage life.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Effects of light or dark storage condition on the profile changes of volatile and non‐volatile compounds were evaluated in dried and baked laver for 60 days. Volatile and non‐volatile compounds were analyzed using gas chromatography–mass selective detection and high‐performance liquid chromatography–quadrupole‐time of flight–mass spectrometry, respectively. Baked laver stored in light conditions for 60 days produced the most volatile compounds, whereas dried laver stored in the dark produced the least volatile compounds. Total 11 classes of volatile compounds were detected, including alkanes, alkenes, and ketones, with aldehydes being most abundant in dried laver stored under light. Metabolite analysis of non‐volatile compounds led to the selection of 12 compounds with a higher variable importance projection (VIP) value of &gt;1.0: 6 fatty acids (VIP 1.2–2.0), 2 flavanols (VIP 1.3–1.8), hydroxybenzoic acid (VIP 1.5), hydroxycinnamic acid (VIP 2.3), a phenolic acid ester (VIP 1.9), and phloroglucinol (VIP 1.2). Generally, levels of these compounds decreased more following storage in the light than under dark, irrespective of laver preparation. The content of linolenic acid was particularly affected by storage conditions, with light conditions causing a fourfold reduction in linolenic acid level compared with dark conditions, which could result in an increased formation of aldehydes. Gallic acid and sinapinic acid were detected in dried but not baked laver, as they are destroyed by heat treatment. Therefore, laver should be baked and stored in dark conditions to prevent the development of rancidity.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Laver is one of the representative seaweeds, and the popularity among consumers increases. Although commercially available laver is prepared in dried or baked condition, scientific studies on the changes of metabolites, including volatile and non‐volatile compounds during storage, are scarce. The results of this study can be applied to improve proper storage methods to maintain the quality of laver, which can be beneficial for consumers and food industry.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Wheat kernels harbor a diverse microflora that can negatively affect the suitability of the grains for further processing. To reduce surface microflora, a kernel disinfection method is required that does not affect grain functionality. Three different versions of gas phase hydroxyl‐radical processes were compared with the common method for grain disinfection, that is, a bleach treatment. The gas phase hydroxyl‐radicals are generated by the UV‐C mediated degradation of hydrogen peroxide and/or ozone in a near water‐free process. It was found that treating kernels with a bleach solution could reduce total aerobic count (TAC) and fungal count to below the level of enumeration. In comparison, the gas phase hydroxyl‐radical treatment, that is, H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>–UV–ozone treatment, could support a 1.3 log count reduction (LCR) in TAC and a 1.1 LCR in fungal count. The microbial load reduction for the wholemeal samples was less pronounced as endophytic microorganisms were less affected by all treatments, hinting at a limited penetration depth of the treatments. Despite reducing the microbial load on the kernel surface through the bleach and H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>–UV–ozone treatments, none of these treatments resulted in a reduced microbial count on grains that underwent sprouting after the treatments. No negative effect on germination power or development of the seedling was observed for any of the treatments. The gluten aggregation behavior and xylanase activity of the wholemeal also remained unchanged after the gas phase hydroxyl‐radical treatments. Our findings suggest that UV–H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub>–ozone treatment shows promise for dry‐kernel disinfection, but further optimization of the processing parameters is required.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p><jats:italic>Rosa roxburghii</jats:italic> Tratt seed oil (RSO) and β‐carotene (βC) were chosen to prepare proliposomes by the thin‐film dispersion method. The characteristics of unloaded proliposome, RSO proliposome (L‐R), βC proliposome (L‐β), and RSO/βC proliposome (L‐R‐β) were analyzed, and their antioxidant activity, storage stability, and release properties were investigated. The proliposomes had an encapsulation efficiency (RSO, βC) higher than 83.10%, nanometer size, smooth surface, and irregular structure. L‐R‐β showed better dispersibility, stability, and antioxidant activity than L‐R and L‐β. Simultaneous encapsulation of RSO and βC reduced the phospholipid oxidation of proliposomes and improved the retention rate of RSO in storage environments of 4, 25, and 40°C. Moreover, the RSO and βC release kinetics of proliposomes in the simulated saliva fluid and gastric fluid phases can be described by the first‐order model, and the Korsmeyr–Peppas method was applied to describe their release mechanism in the simulated intestinal fluid phase.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>By using ultrasonic synergy vacuum far‐infrared drying (US‐VFID), the effects of different conditions on the drying kinetics, functional properties, and microstructure of <jats:italic>Codonopsis pilosula</jats:italic> slices were studied. The sparrow search algorithm (SSA) was used to optimize the back‐propagation (BP) neural network to predict the moisture ratio during drying. With the increase of ultrasonic frequency, power and radiation temperature, the drying time of <jats:italic>C. pilosula</jats:italic> was shortened. The drying time of US‐VFID was 25% shorter than VFID, when radiation temperature was 50°C, ultrasonic power was 48 W, and frequency was 28 kHz. The SSA‐BP neural network, the average absolute error prediction was 0.0067. Compared with hot air drying (HAD), the total phenolic content and antioxidant activity of <jats:italic>C. pilosula</jats:italic> by US‐VFID were increased by 29.47% and 8.67%, respectively, and a reduction in color contrast of 16.19%. The dilation and generation of microcapillary of <jats:italic>C. pilosula</jats:italic> were more obvious. The study revealed US‐VFID could be used for the selection and process control of agro‐processing methods for <jats:italic>C. pilosula</jats:italic> products.</jats:p>

<jats:title>Abstract</jats:title><jats:p>Healthy societies are formed by learning and maintaining sustainable healthy eating behaviors from childhood. The aim of this study was to determine the effect of short‐term sustainable nutrition education on growth and development parameters of preschool children. This study is an experimental design with pretest–posttest control group. This study was carried out in two kindergartens between February 2022 and June 2023 in Turkey. The education group received 4 months of dietary behavior training. The dietary scale and anthropometric measurements were administered at the first and last meetings. Data were analyzed with 95% confidence interval. The study was completed with 174 children. A statistically significant difference was found, especially in body weight (<jats:italic>p</jats:italic> &lt; 0.05) and body weight percentile values (<jats:italic>p</jats:italic> &lt; 0.05) in the posttest of the education group. A statistically significant difference (<jats:italic>p</jats:italic> &lt; 0.05) was found between the groups in the eating behavior scale posttest score. Nutrition education in schools is important in promoting healthy eating habits. Nutrition education improves eating behavior positively. To maintain healthy eating behaviors, however, the continuity of education is necessary. In addition, as growth and development are physical processes, it is recognized that growth and development cannot be assessed by nutrition alone.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Edible coatings and films for food preservation are becoming more popular thanks to their environmentally friendly properties and active ingredient‐carrying ability. Their application can be effective in contrasting quality decay by limiting oxidation and deterioration of foods. Many reviews analyze the different compounds with which films and coatings can be created, their characteristics, and the effect when applied to food. However, the possibility of adding plant extracts and essential oils in edible coatings and films to preserve processed animal‐derived products has been not exhaustively explored. The aim of this review is to summarize how edible coatings and films enriched with plant extracts (EXs) and essential oils (EOs) influence the physico‐chemical and sensory features as well as the shelf‐life of cheese, and processed meat and fish. Different studies showed that various EXs and EOs limited both oxidation and microbial growth after processing and during food preservation. Moreover, encapsulation has been found to be a valid technology to improve the solubility and stability of EOs and EXs, limiting strong flavor, controlling the release of bioactive compounds, and maintaining their stability during storage. Overall, the incorporation of EXs and EOs in edible coating and film to preserve processed foods can offer benefits for improving the shelf‐life, limiting food losses, and creating a food sustainable chain.</jats:p></jats:sec>

<jats:sec><jats:label /><jats:p>Lactic acid fermentation is an effective method for improving the quality of black chokeberry. This study aimed to investigate the influence of lactic acid bacteria on the phenolic profile, antioxidant activities, and volatiles of black chokeberry juice. Initially, 10<jats:sup>7</jats:sup> cfu/mL of <jats:italic>Lactiplantibacillus plantarum</jats:italic>, <jats:italic>Lactobacillus acidophilus</jats:italic>, and <jats:italic>Lacticaseibacillus rhamnosus</jats:italic> were inoculated into pasteurized black chokeberry juice and fermented for 48 h at 37°C. All these strains enhanced the total phenolic and total flavonoid contents, with <jats:italic>La. acidophilus</jats:italic> showing the highest total phenolic (1683.64 mg/L) and total flavonoid (659.27 mg/L) contents. Phenolic acids, flavonoids, and anthocyanins were identified using ultrahigh‐performance liquid chromatography–tandem mass spectrometry. The prevalent phenolic acid, flavonoid, and anthocyanin in the lactic‐acid‐fermented black chokeberry juice were cinnamic acid, rutin, and cyanidin‐3‐<jats:italic>O</jats:italic>‐rutinoside, respectively. Furthermore, following fermentation, the DPPH and ABTS scavenging capacity, as well as the reducing power capacity, increased from 59.98% to 92.70%, 83.06% to 94.95%, and 1.24 to 1.82, respectively. Pearson's correlation analysis revealed that the transformation of phenolic acids, flavonoids, and anthocyanins probably contributed to enhancing antioxidant activities and color conversation in black chokeberry juice. A total of 40 volatiles were detected in the fermented black chokeberry juice by gas chromatography–ion mobility spectrometry. The off‐flavor odors, such as 1‐penten‐3‐one and propanal in the black chokeberry juice, were weakened after fermentation. The content of 2‐pentanone significantly increased in all fermented juice, imparting an ethereal flavor. Hence, lactic acid fermentation can effectively enhance black chokeberry products' flavor and prebiotic value, offering valuable insights into their production.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The application of lactic acid bacteria in black chokeberry juice not only enhances its flavor but also improves its health benefits. This study has expanded the range of black chokeberry products and offers a new perspective for the development of the black chokeberry industry.</jats:p></jats:sec>