Food Preparation Process Research Articles

Genetic Profile of Bacteria in Marketed Foods: A Literature Review

Objective: The purpose of this study is to carry out an exploratory literature review on the profile of bacterial resistance genes in samples of commercialized foods. Theoretical Framework: Around 90% of foodborne illnesses are caused by bacteria and despite the improvements recorded in combating of contaminations, they continue to be a public health challenge, mainly due to the increased of bacterial resistance. Method: An analysis of articles was carried out in the national and international databases PubMED and SCIELO, in the period between 2020 and 2024 in Portuguese, English and Spanish, resulting in 81 articles related. Results and Discussion: The Microbiology reveals information about hygiene conditions during food preparation processes, with its techniques for isolating and identifying bacteria. Genetic tests contribute to quality control by evaluating the profile of resistance genes, performing DNA extraction with subsequent analysis of the integrity of the material obtained by the electrophoresis and the identification of resistance genes. Research Implications: The development of research that seeks indicators that reveal the potential for contamination in a given food is essential for better control of microbiological quality in the food sector, in order to guarantee food safety. Originality/Value: This research aims to contribute to the community and the scientific community with information about the importance of hygiene practices in food preparation, adequate washing of hands and utensils used in preparation, promoting the importance of microbiology and molecular genetics as agents active and necessary in quality control in conjunction with the actions established by Anvisa.

Experimental Study on Thermal Properties and Fire Risk According to Acid Value Change in Palm Oil

(1) Background: this study investigates the impact of acid value changes on the thermal degradation and fire risks of palm oil. It emphasizes the need for systematic risk management in food manufacturing and preparation processes to address safety challenges associated with high-temperature operations. (2) Methods: the study employed fire reproduction experiments, fire risk characterization tests, and thermal analyses, including differential scanning calorimetry and thermogravimetric analysis. (3) Result: higher acid values in palm oil significantly reduce smoke points, ignition points, and thermal stability, primarily due to increased free fatty acids and oxidative by-products. These effects are more pronounced in oxidative environments, highlighting the importance of controlling acid value to mitigate fire and thermal risks. (4) Conclusions: this study concludes that increased acid value in palm oil significantly reduces its thermal stability and elevates fire risks due to accelerated oxidation and thermal decomposition. It emphasizes the importance of monitoring acid value and implementing temperature control measures to enhance safety in food manufacturing and cooking processes.

Treatment and Recovery of Brine Waters Coming from AgroAlimentary Industries

The treatment of brine water currently represents one of the major problems in the disposal of waste produced by the agro-food industry. Brines mainly originate in food preparation and pre-treatment processes where the salt, whether in a solid state or diluted in water, is used as a preservative or as a dehydrating element. In Italy, the processing of curated ham represents one of the leading sectors of the agro-food industry. The thirty-one consortium companies located in the northern east Italy region, process around three million thighs of prosciutto a year. The salting phases and subsequent treatment in cold storage of ham legs, produce about 3500 tons / year of brine. The brine waters deriving from leachate obtained during the salting process have extremely high COD values (8,000 mg COD / l-12,000 mg COD / l) due to the presence of dissolved fat and blood, with salinity values salinity values averagely included between 60,000 mg NaCl2 / l and 150,000 mgNaCl2 / l, which make their treatment and recovery process extremely difficult. The results obtained during three years of the experimental study, allowed to highlight a high degree of purification of brine water together with the achievement of high sanitary hygienic characteristics of the recovered salt, which allow an enhancement of the product obtained with its placing on the market at extremely competitive prices.

Liver response to the consumption of fried sunflower oil

Sunflower oil is one of the most commonly used fat sources in Argentina, and deep-fat frying is the popular food preparation process. The liver response of feeding a diet containing fried sunflower oil (SFOx) on growing rats was studied. Thirty-nine male weanling Wistar rats were randomly assigned to one of three diets for 8 wks: control (C), sunflower oil (SFO), and a diet containing SFOx, both of the sunflower diets were mixed with a commercial rat chow at weight ratio of 13% (w/w). Body weight and food consumption were recorded weekly. At t=8 wk, lipid profile and glycemia were measured. Visceral adiposity was registered. Liver was weighed and preserved for histological analysis, relative fatty acid profile, fibrosis markers and oxidative status.The three diets did not alter body weights; however, the SFOx fed rats showed increased energy intake and visceral fat; therefore, in liver saturated fat content, trans fatty acids, plus other unidentified minor components, such as hydroperoxides, hydroxides, epidioxides, hydroperoxy epidioxides, hydroxylepidioxides, and epoxides, were detected. The hepatosomatic index of SFOx rats was altered and showed hepatic steatosis. SFOx rats exhibited increased liver dichlorodihydrofluorescein-diacetate and thiobarbituric acid substance levels and oxidized-proteins content. Their livers had lower relative levels of monounsaturated, polyunsaturated fatty acids and catalase activity, but matrix metalloproteinase-9 activity was unchanged.Consumption of a diet rich in fried oil during growth could induce liver damage due to steatosis, excessive lipid toxicity and the accumulation of reactive oxygen species. Further progression could lead to hepatic fibrosis.

Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food.

It is commonly accepted that dietary nucleotides should be considered as essential nutrients originating mainly but not exclusively from meat and fish dishes. Most research in food science related to nutrition nucleotides is focused on raw products, while the effects of thermal processing of ready-to-eat food on nucleotide content are largely overlooked by the scientific community. The aim of this study is to investigate the impact of thermal processing and cold storage on the content of dietary nucleotides in freshly prepared and canned ready-to-eat meat and fish food. The concentrations of ATP, ADP, AMP, IMP, Ino, and Hx were determined using NMR, HPLC, FPMLC, and ATP bioluminescence analytical techniques; freshness indices K and K1 and adenylate energy charge (AEC) values were estimated to assess the freshness status and confirm a newly unveiled phenomenon of the reappearance of adenylate nucleotides. It was found that in freshly prepared at 65 °C ≤ T ≤ +100 °C and canned food, the concentration of free nucleotides was in the range of 0.001-0.01 µmol/mL and remained unchanged for a long time during cold storage; the correct distribution of mole fractions of adenylates corresponding to 0 < AEC < 0.5 was observed compared to 0.2 < AEC < 1.0 in the original raw samples, with either a high or low content of residual adenylates. It could be assumed that heating at nonenzymatic temperatures T > 65 °C can rupture cell membranes and release residual intracell nucleotides in quite a meaningful concentration. These findings may lead to a conceptual change in the views on food preparation processes, taking into account the phenomenon of the free adenylates renaissance and AEC bioenergetics.

Vital Skills Needed for Vocational Training of Adults with Special Needs

The main purpose of the study was to explore the skills description, skills needed and the problems encountered of parents, SPED educators and store managers towards vital skills needed for vocational training of adults with special needs specifically in housekeeping, massage &amp; spa and food &amp; beverage services to obtain recommendations for the improvement of Individualized Education Plan for transition program to vocational training to achieve the required skills for employment. The study was anchored on the theory of Zone of Proximal Development (ZPD) by Lev Vygotsky. A descriptive phenomenological method was used to analyze and interpret the data from the purposely selected 20 participants through online interviews that were transcribed, coded, clustered and formed themes. The emerged themes for housekeeping services are: household chores skills, work ethics and safety measure skills, prerequisite skills and consistent monitoring of skills. For massage and spa service: fine motor skills, knowledge of equipment, dos and don’ts at work and socio-emotional and communication skills. For food and beverage service: food preparation, functional academics, safety measures and sanitation and behavioral and socio-emotional skills. Practicing household chores, process of food preparation and work attitude skills such as time awareness, money literacy and academic functioning are vital skills needed for vocational training of Adults with Special Needs (ASN). Developing prerequisite skills through their developmental domains such as cognitive skills, socio-emotional skills, behavoral skills, communication skills and fine motor skills are necessary to be trained earlier in catering their needs in special education. Safety measures and sanitation skills are to be trainied for ASN’s vocational training since it is important to have knowledge of equipment, safety in the work procedure and sanitation in workplace. It is highlighted to establish strong support system and collaboration of home-school-community to bridge the skills from a workplace to be trained at school and home. Teachers should also be trained with vocational skills first so they can teach the skills appropriately. Finally, future researchers to conduct research linked in the field of special education to broaden the idea in the vocational training of skills to ASN for the full access to employment and equal opportunities.

Pengembangan Prosedur Haccp Food Safety dengan Metode Design Thinking

An overview of important aspects of food safety in the restaurant industry by outlining the significant threat of microbial contamination in food processing and the subsequent health implications that can arise from foodborne illness. This article underscores the need for strict management and hygiene practices to mitigate these risks. In addition, it highlights the important role of preventive measures, particularly the adoption of food safety management systems such as HACCP, which play a role in identifying and controlling potential hazards in food production and preparation processes. In addition, the impact of customer feedback can affect a restaurant's reputation and customer satisfaction levels. Overall, it emphasized the importance of routine food safety practices and the proactive role of restaurant management in maintaining public health and maintaining consumer trust.

Artificial Intelligence Transforming Hotel Gastronomy: An In-depth Review of AI-driven Innovations in Menu Design, Food Preparation, and Customer Interaction, with a Focus on Sustainability and Future Trends in the Hospitality Industry

The integration of artificial intelligence (AI) into hotel gastronomy represents a transformative shift in the hospitality industry, ushering in a new era of innovation, efficiency, and personalized guest experiences.This abstract provides a comprehensive overview of the multifaceted relationship between AI and hotel gastronomy, exploring key drivers, implications, and opportunities that characterize this dynamic partnership. At the forefront of this relationship is the pursuit of personalized guest experiences, facilitated by AI-powered systems such as chatbots and virtual assistants. These intelligent systems leverage machine learning algorithms to analyze guest data and preferences, delivering tailored recommendations,reservations, and dining experiences that enhance guest satisfaction and loyalty.AI is revolutionizing menu engineering and culinary creativity within hotel dining establishments. By analyzing vast amounts of data, including guest preferences and market trends, AI algorithms optimize menu selections, pricing strategies, and promotional activities. Additionally, AI-driven recipe generation algorithms foster culinary innovation by suggesting unique dishes and flavor combinations, enhancing the overall dining experience for guests.Operational efficiency and sustainability are also driving forces behind the adoption of AI in hotel gastronomy. AI-powered kitchen automation systems streamline food preparation processes, optimize inventory management, and minimize waste, leading to cost savings and improved efficiency. AI-driven analytics and optimization tools help hotels minimize their environmental footprint by optimizing energy usage, reducing food waste, and promoting sustainable sourcing practices. The integration of AI into hotel gastronomy represents a transformative opportunity for hotels to differentiate themselves, drive operational excellence, and deliver unparalleled guest experiences. By embracing AI-driven solutions and leveraging data-driven insights, hotels can create immersive dining experiences, foster guest loyalty, and position themselves for success in an increasingly competitive market landscape. As AI continues to evolve and advance, its integration into hotel gastronomy holds the promise of unlocking new possibilities and redefining the boundaries of culinary excellence and guest satisfaction.

Смаки дому й чужини: гастрономічнакультура родини Косачів

The article elucidates the features of the Kosach family’s gastronomic culture, using the letters and memories as the case study material. The food preferences of the family were formed in the traditions of national cuisine, however, the processes of food preparation and its processing had distinct regional features. Family practices of harvesting and processing fruits and berries (jam, jelly), vegetables (pickling), preparation of festive and ritual dishes (kutia), and cooking (cherry dumplings, cookies, pies) are defined as the tastes of home. The information about festive culinary traditions (Christmas, Easter) is essential in thiscontext. The family changed places of residence (Zviagel, Lutsk, Kolodiazhne, Kyiv) but hospitality remained unchanged, as evidenced by the memories of parents' friends and children. The study findings argue that food was a significant element of intercultural communication in the family. The family members shared their impressions about new tastes experienced during travels. Over time, the tastes of home and foreign dishes were combined and established as favorites because, in addition to nutritional value, they conveyed various senses and encouraged reflection. Izydora Kosach-Borysova's recipes for "Grandma Lyzaveta's Borsch" and French dessert"Floating Islands (Oeufs a la Neige) are evocative illustrations for family gastronomic stories.

Висловлення нечленованого різновиду в прозових творах длядітей: темпорально-модальна парадигма та стилістичні ознаки

The article elucidates the features of the Kosach family’s gastronomic culture, using the letters and memories as the case study material. The food preferences of the family were formed in the traditions of national cuisine, however, the processes of food preparation and its processing had distinct regional features. Family practices of harvesting and processing fruits and berries (jam, jelly), vegetables (pickling), preparation of festive and ritual dishes (kutia), and cooking (cherry dumplings, cookies, pies) are defined as the tastes of home. The information about festive culinary traditions (Christmas, Easter) is essential in this context. The family changed places of residence (Zviagel, Lutsk, Kolodiazhne, Kyiv) but hospitality remained unchanged, as evidenced by the memories of parents' friends and children. The study findings argue that food was a significant element of intercultural communication in the family. The family members shared their impressions about new tastes experienced during travels. Over time, the tastes of home and foreign dishes were combined and established as favorites because, in addition to nutritional value, they conveyed various senses and encouraged reflection. Izydora Kosach-Borysova's recipes for "Grandma Lyzaveta's Borsch" and French dessert "Floating Islands (Oeufs a la Neige) are evocative illustrations for family gastronomic stories.

Monitoring of food handlers and their influence on the preparation of ready-to-eat foods

Introduction: Transmission of foodborne pathogens is related to inadequate sanitary conditions, which are derived from either the food preparation process or the person who prepares it. Food handlers are essential to preserve food innocuousness and protect consumer’s health. Objective: To evaluate demographic characteristics, hygiene practices, knowledge, work conditions and the presence of pathogenic microorganisms in food handlers at public school restaurants in Antioquia, Colombia. Materials and methods: The study evaluated 104 food handlers in a municipality in Antioquia. Demographic data and stool samples were collected to identify intestinal parasites, Salmonella spp., and Staphylococcus aureus. Results: The presence of intestinal parasites (e.g. Entamoeba Complex and Trichuris trichiura) was identified in 61% of female participants. Staphylococcus aureus was isolated from 49% of food handlers. Conclusion: Infection of food handler was confirmed, making them potential sources of food contamination. They are committed to their work and have the knowledge to preserve basic hygiene conditions. It is highlighted their importance and influence in adequate hygienic practices to minimize the risks of transmission, as well as the need for medical treatment and regular checkups of food handlers to counteract the risk to consumers.

4D food printing technology: Structural changes to culinary art and beyond

AbstractThe evolution of food manufacturing through 3D printing has expanded with the development of 4D printing technology and opened new possibilities in culinary applications. Compared to conventional 3D printing, 4D printing incorporates time as a new dimension, allowing for dynamic modifications to food structures. Self‐assembly and reactions to external factors such as pH, moisture content, or temperature are examples of these alterations. The gastronomic design and nutritional possibilities have increased with the use of 4D printing in the food preparation process. Personalized nutrition is a significant use of 4D printing in the food industry. With the use of this technology, food products may be tailored to meet the dietary requirements of everyone, encouraging better eating practice and treating nutritional shortages. Furthermore, complex culinary designs that were previously difficult to accomplish are now possible by 4D printing. Intelligent materials that adapt their surroundings allow for self‐adjusting forms or packaging, which lowers waste and promotes sustainable food practices. Transportation and food storage could be revolutionized by 4D printing. Food deterioration and waste can be reduced, and food quality preserved throughout storage and transportation with the help of self‐adjusting packaging that adjusts to temperature fluctuations. Examining the most recent advancements in 4D food printing technology, this review highlights how this technology can revolutionize customized nutrition, sustainability, waste management, and culinary inventiveness.Practical ApplicationsUnderstanding the concept and advances in food printing technology is important to develop nutritionally enriched food products with desired shape. The factors involved in 4D food printing technologies and the structural and biochemical changes in products during processing are critically analyzed.

Preparation procedures of food and beverage samples for oxygen bomb calorimetry: A scoping review and reporting checklist.

Standardised bomb calorimetry methods are essential to accurately quantify the gross energy within food and beverages, yet no accepted protocols exist. The objective of this review was to synthesise literature on food and beverage sample preparation methods used for conducting bomb calorimetry. This synthesis enhances our understanding of the extent to which methodological variances may currently affect estimates of the caloric values of dietary items. Five electronic databases were searched for peer reviewed literature on food and beverage energy measurement via bomb calorimetry. Data were extracted on seven identified methodological themes, including: (1) initial homogenisation, (2) sample dehydration, (3) post-dehydration homogenisation, (4) sample presentation, (5) sample weight, (6) sample frequency, and (7) equipment calibration. A tabular and narrative approach was used to synthesise the data. Studies that specifically explored the impact of any methodological variance on the energy derived from foods and/or beverages were also considered. In total, 71 documents describing food and beverage sample preparation techniques and processes used for bomb calorimetry were identified. Only 8% of studies described all seven identified sample preparation and calibration processes. The most frequent approaches used included: initial homogenisation - mixing or blending (n = 21); sample dehydration - freeze drying (n = 37); post-dehydration homogenisation - grinding (n = 24); sample presentation - pelletisation (n = 29); sample weight - 1g (n = 14); sample frequency - duplicate (n = 17); and equipment calibration - benzoic acid (n = 30). The majority of studies that have measured food and beverage energy via bomb calorimetry do not describe sample preparation and calibration methods in detail. The extent to which different sample preparation processes influence the energy derived from food and beverage items is yet to be fully elucidated. Use of a bomb calorimetry reporting checklist (described within) may assist with improving the methodological quality of bomb calorimetry studies.

A foodborne outbreak of campylobacteriosis at a wedding - Melbourne, Australia, 2022.

Campylobacter is the most common bacterial cause of foodborne gastroenteritis in Australia; however, outbreaks caused by the pathogen are relatively uncommon. In March 2022, the Victorian Department of Health was notified of a gastrointestinal illness in 20 guests following attendance at a wedding reception. Two of these individuals were notified with laboratory-confirmed campylobacteriosis, and an investigation was undertaken to identify the source of the infection and implement strategies to prevent further illness. A case-control study was conducted to determine the likely source of infection. Cases were defined as attendees of the wedding reception, with onset of diarrhoea and/or abdominal cramping 1-10 days after attending the function. Controls were randomly selected from the remaining list of non-ill guests. Cases and controls were interviewed using a standardised, menu-based questionnaire. Food preparation processes were documented, and food samples collected. A total of 29 wedding guests met the case definition. Cases reported onset of illness 2-5 days following the wedding and major symptoms included abdominal cramping (100%), diarrhoea (90%), headache (79%), and fever (62%). Two cases were hospitalised, one with ongoing secondary neurological sequelae. Illness was significantly associated with consumption of a duck breast brioche canapé containing duck liver parfait (odds ratio = 2.85; 95% confidence interval: 1.03-7.86). No leftover food samples were available for testing. The investigation found that the duck canapé was the likely vehicle of infection. Consistent with the literature on Campylobacter transmission, it is likely that inadequate cooking of the duck liver for the parfait was the contributing factor that led to illness. This highlights the risks posed by undercooked poultry dishes, and shows that education of food handlers remains a priority.

Is frying possible in space?

Dietary nutrition and uptake of earth-like foods are extremely important aspects for the health and performance of astronauts, especially during future planned long-term space missions. Despite the major progress in studying and designing systems for crop cultivation in microgravity conditions in the last years, there hasn’t been equal interest in food preparation processes and cooking. There are several reasons for this but it is chiefly because at present astronauts stay in space for a few months at most, so there is no serious nutritional or psychological need for earth-like food habits. This, however, will change drastically in long-term missions, e.g., to Moon and Mars. French fries are a very popular food commodity across many cultural backgrounds on earth and as such they may be appreciated by long-term space travelers of different origin. The process of frying in hot oil is associated with complex heat and mass transfer along with the growth and detachment of water vapor bubbles. These phenomena are strongly affected by buoyancy and gravitational acceleration making the study of frying at space conditions a challenging task. The present work examines potato frying in hot oil during the short duration low gravity conditions achieved in a Parabolic Flight Campaign organized by the European Space Agency. An innovative device has been constructed, allowing the simultaneous observation of bubbles dynamics above the potato surface and the thermal behavior inside the potato flesh. It is seen that even in the absence of buoyancy i.e., during parabolas, vapor bubbles still detach and depart from the surface of potato permitting hot oil to maintain contact with the potato surface and leading eventually to a fried product. Instantaneous overpressure inside potato pores due to vapor formation upon boiling of potato water is suggested as the mechanism generating the force for bubbles detachment and departure. Moreover, the amount of produced vapor is comparable among the examined values of gravitational acceleration, including the low gravity conditions during parabolas. All in all, the results of the present study provide primary experimental evidence that frying can occur in space.

K otázce vývoje a rozšíření pokliček a tzv. pokliček-misek v keramických okruzích střední Evropy ve středověku / Zur Frage der Entwicklung und Verbreitung von Deckeln und sogenannten Deckeln-Schüsseln in den mitteleuropäischen Keramikkreisen im Mittelalter

On the Issue of the Development and Spread of Lids and “Lid-Bowls” in the Pottery Circles of Medieval Central Europe&lt;/strong&gt; The emergence and development of lids in the Czech lands in the 12th–14th century was part of the transformation of central European pottery. At the beginning of this process was a vessel with domestic origins and for which on the general level we cannot rule out a dual function – the “lid/bowl”. A variety of types of lids are encountered during the 13th century and their origins can be traced to the neighbouring German-speaking lands. The basic types of lids took shape in the 10th–12th century in south Germany, from where they spread around Bohemian-Moravian territory, where they arrived during the 13th century from neighbouring lands. In outlying areas (Austria, Saxony), the number of types was reduced to one or two main forms, which were also used the most in the Czech lands. It appears that lids emerged from the need to improve the process of food preparation. In several border areas and trade centres inclusive Prague, the transformation led from the late 12th century to the beginning of the 13th century to the advent of a specific habit and hybrid identity in the population that was also reflected in some components of material culture, including ceramics. Innovation in the field of ceramics took two main forms, and, among other things, the end of the transformation process in ceramics in the 14th century led to the predominance of bell-shaped lids throughout Bohemia and Moravia.

The Handwritten Recipe Notebook as a Place of Memory

A handwritten recipe notebook is not a mere domestic collection of recipes, but a material support for an immaterial tradition that combines culinary knowledge with commensality practices. These are formalized texts (a title, a list of ingredients, and directions) activated through the oral performance of a formalized setting (the food preparation process), which combines sequences of gestures instead of (or together with) words, or/and through a writing activity (copying a model or transcribing the recipe after dictation). The final material artefact (namely the dish and the written recipe) incorporates the syncretic and immaterial memories of all previous performances. A recipe notebook is not a simple anthology of texts either, it is instead a subjective “critical edition” which grows page by page, according to imperceptible selection criteria; with the passing of time, the pages become impregnated with smells, traces of pots of oil or sugar, children’s fingerprints, figurative drawings, etc.

Review of Food Safety Violations: Urban School Foodservice

In the United States over 29 million elementary and high school students, a potentially higher risk population, consume school lunches each day, and the need for proper food safety is paramount. Though numerous interventions have been implemented in school foodservice, foodborne illness continues to be an issue in the United States. Ultimately, an understanding of recurring food safety violations would inform development of targeted food safety training interventions that could mitigate the number of foodborne illness outbreaks. The aim of this study was to analyze food safety violation trends from 2010 to 2019 in a large urban school system to explore research and educational opportunities. Over 20% of food safety inspections resulted in failure; 9.0% of all violations were critical, 11.9% were serious, and 79.1% were minor. These findings underscore the need to reevaluate current food safety educational interventions and food safety handling practices. Key critical and serious violation trends were lack of food safety knowledge, lack of temperature controls throughout the food preparation process, and lack of appropriate supplies. Recurring minor violations pertained to cleanliness of the facility (ventilation, flooring,

Study of generation, separation and collection of waste and co-products in restaurants: a case study / Estudo da geração, separação e coleta de resíduos e coprodutos em restaurantes: um estudo de caso

In order to develop studies on sustainability in food preparation processes, this work aims to obtain a sustainable diagram for production processes in a commercial restaurant, using concepts of Industrial Ecology (IE), Cleaner Production (CP) and Circular Economy (CE). It was a Case Study with three important steps: Analysis of flows of production processes and their interactions in the light of the IE&amp;CE concept; optimizing processes according to CP principles and adding value to the co-products obtained. Without any intervention, approximately 15% of all restaurants raw material was discharged; however, if closed cycle is attempted, almost everything can be recycled. While all types of packaging could be recycled, organic matter can be properly destined, at least for composting. This approach also has a very great social impact, which means sustainability is also largely improved.

Time-Dependent Degradation of Naphthoquinones and Phenolic Compounds in Walnut Husks.

Simple SummarySome studies have examined the degradation of individual phenolic compounds. However, the degradation of naphthoquinones has been poorly investigated, with contradicting reports. This study investigated how individual phenolic compounds and phenolic groups (e.g., naphthoquinones, flavanols, flavonols, hydroxycinnamic acids) are oxidized over time in walnut husk gratings, to better explain, or confirm, the process of the juglone release pathway. The study was designed to initially determine whether the proposed juglone synthesis pathway of hydrojuglone glucoside → α-hydrojuglone → juglone is indeed correct, or whether an alternative pathway is seen. The study also provides new data about the degradation of individual phenolics and phenolic groups over time when damaged tissue is exposed to the air. As phenolic compounds are considered highly beneficial to human health, increases upon processing indicate the need for further investigations into healthier food preparation processes.The aim of the present study was to investigate how individual phenolic compounds and phenolic groups in walnut husk gratings (e.g., naphthoquinones, flavanols, flavonols, hydroxycinnamic acids) are oxidized over time, with a particular focus on the juglone synthase pathway. Walnut husk gratings were prepared and left under ‘degradation’ conditions (exposure to the air, room temperature) at increasing times. Following methanol extraction of these husk gratings, the HPLC profile of methanolic extract of husk gratings exhibited twenty-six compounds over time, then hydrojuglone glucoside, α-hydrojuglone, and juglone were detailed by HPLC-mass spectrometry. Initially (0–20 min), the content of hydrojuglone glucoside in the husk gratings decreased by 40.4%, while the content of α-hydrojuglone increased by 20.0%, and then decreased. After an initial delay (0–20 min), juglone increased by 47.9% from 20 to 40 min, and then decreased. This initially confirmed that hydrojuglone glucoside and α-hydrojuglone could be considered as precursors of juglone. Different phenolic groups showed different degradation processes, although they all reached their highest content after 40 min. This might arise from degradation of the phenols, increased free phenols, or activation of the plant defense mechanism due to damage to the tissue, similar to the effects of stress or a pathogen attack. Although it has been reported that the phenolic compounds decrease when food is processed or damaged, they showed increases, which were not indefinite, but time dependent. As phenolic compounds are considered highly beneficial to human health, increases upon processing indicate the need for further investigations into healthier food preparation processes. This is the first study on the degradation pathways of juglone, using a mass spectrometer, in which we suggest that hydrojuglone glucoside and α-hydrojuglone are indeed the precursors of juglone. However, it is possible that there are other degradation pathways of hydrojuglone glucoside, since less juglone is synthesized than expected.