A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

Farghal, Hebatullah H.; Mansour, Somaia T.; Khattab, Sondos; Zhao, Chao; Farag, Mohamed A.

doi:10.1016/j.foodchem.2022.133529

Cited by 13 publications

(4 citation statements)

References 126 publications

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“…Input approachonThe quality of a product is largely determined by the quality of production inputs, both raw or supporting materials, labor, and production equipment used. Farghal et al, 2022). Quality control based on the input approach is control by setting very strict standards on specifications, raw materials are carefully examined, the labor used is strictly selected, and production facilities or equipment are carefully selected.Walujo et al, 2020; Umam & Kalista, 2021; Hashari, 2021).Process approachon product qualitycarried out through strict control of the standard production process carried out.…”

Section: Quality Controlmentioning

confidence: 99%

Quality Determinants Factors Of Cocoa Oil Product: An Analytic Hierarchy Process Analysi

2023

QAS

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This study aims to identify the determinants of the quality of cocoa oil. In addition, this research is also directed to find out the actors who play the most role in helping micro and small industry players of cocoa oil to improve the quality and find out what solutions are the most priority for the actors to improve the quality of cocoa oil. This research was carried out in the cocoa oil micro and small industrial centers in Southeast Sulawesi, namely in East Kolaka, Kolaka and North Kolaka districts. Measurements were carried out by adopting the assessments of three groups of respondents, namely; government as many as 8 respondents, industries 3 respondents (from production, huan resources and marketing division), and cocoa oil micro and small industry players in Southeast Sulawesi, Indonesia as many as 173 respondents. The calculation results of the Analysis Hierarchy Process show that equipment, extraction process, and raw material are the three priority factors that determine cocoa oil quality. The results of the analysis provide information that the actor who plays the most role in efforts to repair equipment is the government with the expected solution priority is the provision of capital assistance for equipment replacement, then for the improvement of the extraction process, the actor who plays the most role in this case is the industry with the expected solution is an increase in labor skill and method improvement.

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Section: Quality Controlmentioning

confidence: 99%

Quality Determinants Factors Of Cocoa Oil Product: An Analytic Hierarchy Process Analysi

2023

QAS

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“…Most flavour substances are usually secondary metabolites of food components and are characterised by their small molecular weight, low concentration and volatility. By using metabolomics methods, the composition and concentration of these volatile substances can be well analysed, so that the production and processing of food products can be optimised to obtain better flavoured products ( Liu et al, 2019 , Farghal et al, 2022 ). It is also possible to analyse the main volatile flavour substances in food products and provide ideas for the development of natural food additives.…”

Section: Applications Of Metabolomics In Food Analysismentioning

confidence: 99%

Emerging applications of metabolomics in food science and future trends

Zhang

Zheng

et al. 2022

Food Chemistry: X

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“…Metabolomics is a newly developed “omics” discipline, focused on the identification and quantification of small molecules (less than 1500 Da) within the metabolome [ 15 ]. Previous conventional techniques allow the analysis of macro-components of a food system; however, metabolomics not only provides a detailed nutritional profile of the food but also helps in monitoring the changes during the processing and storage of food at the molecular level [ 16 ]. The rapid identification and quantification of a specific component in a food provides the manufacturers the opportunity to assess food safety.…”

Section: Introductionmentioning

confidence: 99%

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

Rehman,

Saipriya,

Singh

et al. 2024

Foods

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Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt. Objectives: This study was aimed at relating the metabolite profile of yoghurt prepared from milk of Barbari, an indigenous goat breed of India, and its techno-functional properties (firmness, whey syneresis, and flow behaviour) using multivariate data analysis and regression models. Results: Goat yoghurt was prepared with two different total solids (TS) levels (12 and 16%) and cultures, namely, commercial culture comprising a thermophilic yoghurt culture (A) and NCDC-263 comprising a mixed yoghurt culture (B). Results demonstrated a significant difference (p < 0.05) in whey syneresis with the increase in the TS level. Flow behaviour of all yoghurt samples showed a decrease in viscosity with an increase in shear rate, which confirmed its non-Newtonian behaviour and shear thinning nature, whereas frequency sweep confirmed its viscoelastic nature. Firmness was the most affected under the influence of different TS and culture levels. It was higher (p < 0.05) for 16-A, followed by 16-3B, and minimum for 12-2B. GC-MS-based metabolomics of the yoghurt revealed a total of 102 metabolites, out of which 15 metabolites were differentially expressed (p < 0.05), including 2-hydroxyethyl palmitate, alpha-mannobiose, and myo-inositol. Multivariate data analysis revealed clear separation among groups using principal component analysis and several correlations using a correlation heat map. Further, regression analysis exhibited methylamine (0.669) and myo-inositol (0.947) with higher regression coefficients (R2 values) exceeding 0.6, thus demonstrating their significant influence on the techno-functional properties, mainly firmness, of the yogurt. Conclusion: In conclusion, A gas chromatography-based metabolomics approach could successfully establish a relationship between the metabolome and the techno-functional properties of the yoghurt.

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A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

Cited by 13 publications

References 126 publications

Quality Determinants Factors Of Cocoa Oil Product: An Analytic Hierarchy Process Analysi

Quality Determinants Factors Of Cocoa Oil Product: An Analytic Hierarchy Process Analysi

Emerging applications of metabolomics in food science and future trends

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

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