Pub Date : 2025-02-28DOI: 10.1016/j.jfca.2025.107415
Deqing Wang , Dianbin Su , Shuai Wang , Hao Xu , Hualu Song
Microwave drying exhibits the advantages of energy saving, high production efficiency, clean production, easy automation, and improved product quality. However, conventional microwave drying often results in uneven drying. This study aims to develop a new drying technology to enhance the drying efficiency and quality and reduce energy consumption—the vacuum device and rolling beds into microwave drying equipment, penetrating microwave vacuum drying (PMVD). The results showed that PMVD reduces drying time by 93.29 % and energy consumption by 86.65 % compared to freeze drying (FD), which was explained by the changes. PMVD products exhibited superior sensory quality, more intense flavor, and higher bioactive substances in the thermally involved drying method. This suggests that PMVD is a promising clean production method with the potential to replace traditional drying methods.
{"title":"Penetrating microwave vacuum drying: a superior alternative to traditional drying methods for enhancing sensory quality, biological activity and flavor of ‘Akizuki’ pear (Pyrus pyrifolia Nakai)","authors":"Deqing Wang , Dianbin Su , Shuai Wang , Hao Xu , Hualu Song","doi":"10.1016/j.jfca.2025.107415","DOIUrl":"10.1016/j.jfca.2025.107415","url":null,"abstract":"<div><div>Microwave drying exhibits the advantages of energy saving, high production efficiency, clean production, easy automation, and improved product quality. However, conventional microwave drying often results in uneven drying. This study aims to develop a new drying technology to enhance the drying efficiency and quality and reduce energy consumption—the vacuum device and rolling beds into microwave drying equipment, penetrating microwave vacuum drying (PMVD). The results showed that PMVD reduces drying time by 93.29 % and energy consumption by 86.65 % compared to freeze drying (FD), which was explained by the changes. PMVD products exhibited superior sensory quality, more intense flavor, and higher bioactive substances in the thermally involved drying method. This suggests that PMVD is a promising clean production method with the potential to replace traditional drying methods.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107415"},"PeriodicalIF":4.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551014","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-28DOI: 10.1016/j.jfca.2025.107411
Hongfei Li , Rifat Nowshin Raka , Han Hu , Wen Zhao , Jinzhen Zhang , Lin Zhang , Rui Chen , Xiaofeng Xue , Yue Jin
Non-migratory apiaries supply artificial diets to bees to sustain royal jelly (RJ) production during nectar shortages. To investigate the effects of artificial diets on RJ composition and identify characteristic markers for artificially-fed RJ, samples from various dietary combinations, including natural foods such as pollen and honey, along with alternative nutrients like soybean meal (SBM) and sucrose, were analyzed for physicochemical properties, major royal jelly proteins (MRJPs), and metabolic profiles. Our results demonstrate that sucrose feeding significantly increased sucrose, erlose, and δ¹ ³C values in RJ (p < 0.01), while SBM supplementation had a limited effect but notably reduced MRJP 4 and 5 levels (p < 0.05). Distinct metabolite profiles of amino acids, nucleotides, and isoflavones, were observed between RJ from natural and artificial diets, with daidzein (11.76–187.58 μg/kg) and genistein (16.06–292.25 μg/kg) identified as novel characteristic markers for SBM-fed RJ. The forms and concentrations of these isoflavone markers varied among SBM, SBM-fed RJ, and the midgut and hypopharyngeal glands of nurse bees, suggesting their transformation through biological processes of nurse bees. Our findings provide comprehensive insights into the authentication and quality assessment of RJ, addressing limitations inherent in conventional methodologies based on fundamental physicochemical parameters.
{"title":"Effects of bee artificial diets on the composition of royal jelly: Chemical characterization and marker identification by untargeted and targeted metabolomic approaches","authors":"Hongfei Li , Rifat Nowshin Raka , Han Hu , Wen Zhao , Jinzhen Zhang , Lin Zhang , Rui Chen , Xiaofeng Xue , Yue Jin","doi":"10.1016/j.jfca.2025.107411","DOIUrl":"10.1016/j.jfca.2025.107411","url":null,"abstract":"<div><div>Non-migratory apiaries supply artificial diets to bees to sustain royal jelly (RJ) production during nectar shortages. To investigate the effects of artificial diets on RJ composition and identify characteristic markers for artificially-fed RJ, samples from various dietary combinations, including natural foods such as pollen and honey, along with alternative nutrients like soybean meal (SBM) and sucrose, were analyzed for physicochemical properties, major royal jelly proteins (MRJPs), and metabolic profiles. Our results demonstrate that sucrose feeding significantly increased sucrose, erlose, and δ¹ ³C values in RJ (<em>p</em> < 0.01), while SBM supplementation had a limited effect but notably reduced MRJP 4 and 5 levels (<em>p</em> < 0.05). Distinct metabolite profiles of amino acids, nucleotides, and isoflavones, were observed between RJ from natural and artificial diets, with daidzein (11.76–187.58 μg/kg) and genistein (16.06–292.25 μg/kg) identified as novel characteristic markers for SBM-fed RJ. The forms and concentrations of these isoflavone markers varied among SBM, SBM-fed RJ, and the midgut and hypopharyngeal glands of nurse bees, suggesting their transformation through biological processes of nurse bees. Our findings provide comprehensive insights into the authentication and quality assessment of RJ, addressing limitations inherent in conventional methodologies based on fundamental physicochemical parameters.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107411"},"PeriodicalIF":4.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Herein, carbon fiber felt (CFF) having interwoven carbon fibers with unique properties, including high porosity, simple functionalization process, excellent adsorptive capacity, and easy operation was introduced as an efficient solid-phase microextraction sorbent. CFF was initially treated in an acidic environment resulting in AT−CFF as an adsorptive platform for the preconcentration of polycyclic aromatic hydrocarbons (PAHs). Due to the cruciality of PAHs in human health and environmental protection, AT−CFF was used to extract them from water, rice, and soil samples and analyzed by High-Performance Liquid Chromatography-Ultraviolet detection (HPLC−UV(. The various extraction parameters were optimized. The morphology, structure, and elemental composition of the prepared sorbent were characterized by field-emission scanning electron microscopy (FE−SEM), Fourier transform infrared spectroscopy (FT−IR), energy-dispersive X − ray spectroscopy (EDX), and Brunauer-Emmett−Teller (BET) analysis. The target analytes linear response (LR) was in the range of 0.005–500 ng mL–1, with limits of detection (LOD) ranging from 0.001 to 0.015 ng mL–1. Furthermore, the sorbent reproducibility preparation as well as its intra-day and inter-day repeatability operation (n = 5) were estimated by relative standard deviations (RSDs) values and one-way ANOVA results in detail. The method's validity was examined with the results of the recovery tests in two−level specking values.
{"title":"Carbon fiber felt as a novel sorbent for the easy detection of environmental pollutants: Application to the analysis of polycyclic aromatic hydrocarbons","authors":"Tahereh Sheikhi , Habib Razmi , Sirwan Mohammadiazar","doi":"10.1016/j.jfca.2025.107416","DOIUrl":"10.1016/j.jfca.2025.107416","url":null,"abstract":"<div><div>Herein, carbon fiber felt (CFF) having interwoven carbon fibers with unique properties, including high porosity, simple functionalization process, excellent adsorptive capacity, and easy operation was introduced as an efficient solid-phase microextraction sorbent. CFF was initially treated in an acidic environment resulting in AT−CFF as an adsorptive platform for the preconcentration of polycyclic aromatic hydrocarbons (PAHs). Due to the cruciality of PAHs in human health and environmental protection, AT−CFF was used to extract them from water, rice, and soil samples and analyzed by High-Performance Liquid Chromatography-Ultraviolet detection (HPLC−UV(. The various extraction parameters were optimized. The morphology, structure, and elemental composition of the prepared sorbent were characterized by field-emission scanning electron microscopy (FE−SEM), Fourier transform infrared spectroscopy (FT−IR), energy-dispersive X − ray spectroscopy (EDX), and Brunauer-Emmett−Teller (BET) analysis. The target analytes linear response (LR) was in the range of 0.005–500 ng mL<sup>–1</sup>, with limits of detection (LOD) ranging from 0.001 to 0.015 ng mL<sup>–1</sup>. Furthermore, the sorbent reproducibility preparation as well as its intra-day and inter-day repeatability operation (n = 5) were estimated by relative standard deviations (RSDs) values and one-way ANOVA results in detail. The method's validity was examined with the results of the recovery tests in two−level specking values.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107416"},"PeriodicalIF":4.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-28DOI: 10.1016/j.jfca.2025.107405
Siyue Liu , Huiyu Kuang , Taizeng Yuan , Xiuyuan Xu , Lijun Qi , Shaojia Wang , Wei Gao
Beef tallow hotpot, a traditional Chinese dish, often encounters the phenomenon of “muddy soup” during heating. This is characterized by a muddy and sticky oil layer, which significantly detracts from the customer’s dining experience. This study aimed to explore the main factors contributing to the occurrence of the muddy soup phenomenon in beef tallow. A combination of observation and haze measurements revealed that “muddy soup” occurs when the haze in the oil layer exceeds 40 %. A significant difference was observed in the increasing trend of haze for the 10 refined tallow types chosen for the study when heated for the same duration of time. Further experiments showed that this difference was related to the lipid composition of the beef tallow. Through nontargeted lipidomic and correlation analyses, it was ultimately determined that the degree of muddy soup is positively correlated with phosphatidyl ethanolamine (r = 0.91), lysophosphatidylcholine (r = 0.93), PC (phosphatidylcholine) (r = 0.99). Two lipids, PC (34:1) and PC (16:0–18:2), accounted for more than 90 % of the total PC, and may be the key contributors to this phenomenon.
{"title":"The study on the effect of lipid composition of beef tallow on muddy soup in hotpot","authors":"Siyue Liu , Huiyu Kuang , Taizeng Yuan , Xiuyuan Xu , Lijun Qi , Shaojia Wang , Wei Gao","doi":"10.1016/j.jfca.2025.107405","DOIUrl":"10.1016/j.jfca.2025.107405","url":null,"abstract":"<div><div>Beef tallow hotpot, a traditional Chinese dish, often encounters the phenomenon of “muddy soup” during heating. This is characterized by a muddy and sticky oil layer, which significantly detracts from the customer’s dining experience. This study aimed to explore the main factors contributing to the occurrence of the muddy soup phenomenon in beef tallow. A combination of observation and haze measurements revealed that “muddy soup” occurs when the haze in the oil layer exceeds 40 %. A significant difference was observed in the increasing trend of haze for the 10 refined tallow types chosen for the study when heated for the same duration of time. Further experiments showed that this difference was related to the lipid composition of the beef tallow. Through nontargeted lipidomic and correlation analyses, it was ultimately determined that the degree of muddy soup is positively correlated with phosphatidyl ethanolamine (r = 0.91), lysophosphatidylcholine (r = 0.93), PC (phosphatidylcholine) (r = 0.99). Two lipids, PC (34:1) and PC (16:0–18:2), accounted for more than 90 % of the total PC, and may be the key contributors to this phenomenon.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107405"},"PeriodicalIF":4.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-28DOI: 10.1016/j.jfca.2025.107435
Mária Kopuncová , Jana Sádecká , Blanka Tobolková , Elena Belajová , Jana Horváthová , Emil Kolek , Martin Polovka , Ján Durec
Deterioration of juice quality caused by pasteurization and storage could be reduced by processing of fruit juice in an inert atmosphere. Electron paramagnetic resonance (EPR), UV-Vis spectroscopy, HPLC, GC–FID/olfactometry, and GC–MS were used to evaluate the effect of pasteurization and storage (119 days, 7 ± 1 °C) on the stability of qualitative parameters and aroma of pineapple juice produced in a nitrogen atmosphere. Pasteurization led to negligible changes in all basic physicochemical parameters, color, antioxidant characteristics, ascorbic acid (AA), sugars, including odor intensity of volatiles, where only a slight decrease was observed, mainly for esters and some terpenes. Storage induced significant changes (p < 0.05): AA losses reached 16.07 %, TEAC (Trolox equivalent) decreased by 10.46 %, majority of basic physicochemical parameters changed in range 2–8 %, color change was slightly noticeable (ΔE = 1.1 ± 0.03). However, HMF (5-hydroxymethylfurfural) remained below the limit of detection during the entire experiment, indicating well-adjusted technology. Key odor-active volatiles with odor intensity 2–3 remained largely stable across the entire storage period. The most significant changes took place in aldehydes and esters. Despite the above mentioned changes, the study showed a positive effect of nitrogen atmosphere application on the quality parameters and aroma of pineapple juice.
{"title":"Effect of pasteurization and storage on the quality of pineapple juice processed in an inert atmosphere","authors":"Mária Kopuncová , Jana Sádecká , Blanka Tobolková , Elena Belajová , Jana Horváthová , Emil Kolek , Martin Polovka , Ján Durec","doi":"10.1016/j.jfca.2025.107435","DOIUrl":"10.1016/j.jfca.2025.107435","url":null,"abstract":"<div><div>Deterioration of juice quality caused by pasteurization and storage could be reduced by processing of fruit juice in an inert atmosphere. Electron paramagnetic resonance (EPR), UV-Vis spectroscopy, HPLC, GC–FID/olfactometry, and GC–MS were used to evaluate the effect of pasteurization and storage (119 days, 7 ± 1 °C) on the stability of qualitative parameters and aroma of pineapple juice produced in a nitrogen atmosphere. Pasteurization led to negligible changes in all basic physicochemical parameters, color, antioxidant characteristics, ascorbic acid (AA), sugars, including odor intensity of volatiles, where only a slight decrease was observed, mainly for esters and some terpenes. Storage induced significant changes (<em>p</em> < 0.05): AA losses reached 16.07 %, TEAC (Trolox equivalent) decreased by 10.46 %, majority of basic physicochemical parameters changed in range 2–8 %, color change was slightly noticeable (ΔE = 1.1 ± 0.03). However, HMF (5-hydroxymethylfurfural) remained below the limit of detection during the entire experiment, indicating well-adjusted technology. Key odor-active volatiles with odor intensity 2–3 remained largely stable across the entire storage period. The most significant changes took place in aldehydes and esters. Despite the above mentioned changes, the study showed a positive effect of nitrogen atmosphere application on the quality parameters and aroma of pineapple juice.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107435"},"PeriodicalIF":4.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-28DOI: 10.1016/j.jfca.2025.107432
Coline Bichlmaier , Felix Nicolas Firus , Sonja Maria Fröhlich , Angelika Graßl , Roman Lang
Analytically tangible dietary biomarkers for monitoring subjects and compliance control are essential to reduce the bias arising from the subjects' self-reported dietary patterns in interventional nutritional studies and cross-sectional studies aimed at unraveling coffee's impact on health. Atractyligenin (1) and its glycosides 2-O-β-D-glucosylatractyligenin (2), 2′-O-isovaleryl-2-O-β-D-glucosylatractyligenin (3) and 3′-O-β-D-glucosyl-2′-O-isovaleryl-2-O-β-D-glucosylatractyligenin (4) represent an coffee-specific compound class with substantial abundance in Coffea arabica and have been discussed as biomarker candidates for coffee consumption. Compounds 2 – 4 were isolated from roasted coffee or synthesized from commercially available precursors as references to establish a UHPLC-MS/MS method and a sample preparation protocol based on hot water extraction for quantification in roasted coffee powder and brew. Coffee powders contained a total of 2.2 – 4.1 µmol/g atractyligenin derivatives with 2 (46.8 – 63.6 %) and 4 (18.9 – 35.7 %) as the major constituents and 1 (5.5 – 14.8 %) and 3 (6.0 – 12.1 %) as minor constituents. Assessment of extraction rates into the brew was confirmed to be nearly quantitative (79.1 – 98.3 %) in Espresso brew, Turkish coffee brew, French Press, and cold brew. The developed method enables the straightforward and robust quantification of atractyligenin derivatives in roasted coffee to quantitatively assess dietary exposure and support nutritional studies on coffee's impact on health.
{"title":"UHPLC-MS/MS quantification of atractyligenin glycosides in Arabica coffee and coffee brew","authors":"Coline Bichlmaier , Felix Nicolas Firus , Sonja Maria Fröhlich , Angelika Graßl , Roman Lang","doi":"10.1016/j.jfca.2025.107432","DOIUrl":"10.1016/j.jfca.2025.107432","url":null,"abstract":"<div><div>Analytically tangible dietary biomarkers for monitoring subjects and compliance control are essential to reduce the bias arising from the subjects' self-reported dietary patterns in interventional nutritional studies and cross-sectional studies aimed at unraveling coffee's impact on health. Atractyligenin (<strong>1</strong>) and its glycosides 2-<em>O-β</em>-D-glucosylatractyligenin (<strong>2</strong>), 2′-<em>O</em>-isovaleryl-2-<em>O-β</em>-D-glucosylatractyligenin (<strong>3</strong>) and 3′-<em>O</em>-<em>β</em>-D-glucosyl-2′-<em>O</em>-isovaleryl-2-<em>O</em>-<em>β</em>-D-glucosylatractyligenin (<strong>4</strong>) represent an coffee-specific compound class with substantial abundance in <em>Coffea arabica</em> and have been discussed as biomarker candidates for coffee consumption. Compounds <strong>2</strong> – <strong>4</strong> were isolated from roasted coffee or synthesized from commercially available precursors as references to establish a UHPLC-MS/MS method and a sample preparation protocol based on hot water extraction for quantification in roasted coffee powder and brew. Coffee powders contained a total of 2.2 – 4.1 µmol/g atractyligenin derivatives with <strong>2</strong> (46.8 – 63.6 %) and <strong>4</strong> (18.9 – 35.7 %) as the major constituents and <strong>1</strong> (5.5 – 14.8 %) and <strong>3</strong> (6.0 – 12.1 %) as minor constituents. Assessment of extraction rates into the brew was confirmed to be nearly quantitative (79.1 – 98.3 %) in Espresso brew, Turkish coffee brew, French Press, and cold brew. The developed method enables the straightforward and robust quantification of atractyligenin derivatives in roasted coffee to quantitatively assess dietary exposure and support nutritional studies on coffee's impact on health.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107432"},"PeriodicalIF":4.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143529782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nutritional parameters, functional properties and in vitro protein digestibility of pumpkin (Cucurbita pepo L.) leaf protein concentrates were studied. Protein concentrates were recovered with the step of enzyme-assisted extraction or without it. Results revealed that highest level of bioavailability, essential amino acids and nutritional index were obtained for leaf protein concentrates recovered with assistance of Viscozyme and from conventional protocol. The protein concentrate extracted with the assistance of Cellulase complex exhibited the highest in vitro protein digestibility (88 %). Regarding the functionality of concentrates, highest water (3.50 g/g) and oil binding capacities (6.73 g/g), as well as solubility (96 %) have been obtained for the protein concentrate gained with the assistance of Enzyme complex. These findings indicate that pumpkin leaf concentrates can be valuable candidates for improving the nutritional profile of the food products and useful ingredients in food applications.
{"title":"Nutritional quality, functional properties and in vitro digestibility of protein concentrates from hull-less pumpkin (Cucurbita pepo L.) leaves","authors":"Milica Perović , Nemanja Bojanić , Zorica Tomičić , Maja Milošević , Marija Kostić , Zorica Knežević Jugović , Mirjana Antov","doi":"10.1016/j.jfca.2025.107408","DOIUrl":"10.1016/j.jfca.2025.107408","url":null,"abstract":"<div><div>Nutritional parameters, functional properties and <em>in vitro</em> protein digestibility of pumpkin (<em>Cucurbita pepo</em> L.) leaf protein concentrates were studied. Protein concentrates were recovered with the step of enzyme-assisted extraction or without it. Results revealed that highest level of bioavailability, essential amino acids and nutritional index were obtained for leaf protein concentrates recovered with assistance of Viscozyme and from conventional protocol. The protein concentrate extracted with the assistance of Cellulase complex exhibited the highest <em>in vitro</em> protein digestibility (88 %). Regarding the functionality of concentrates, highest water (3.50 g/g) and oil binding capacities (6.73 g/g), as well as solubility (96 %) have been obtained for the protein concentrate gained with the assistance of Enzyme complex. These findings indicate that pumpkin leaf concentrates can be valuable candidates for improving the nutritional profile of the food products and useful ingredients in food applications.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107408"},"PeriodicalIF":4.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-27DOI: 10.1016/j.jfca.2025.107426
Zhiyi Fan , Zeliang Wang , Weiqin Deng , Xiongbo Li , Siqiang Jiang , Ting Li , Heng Li , Meimei Shi , Xiangjie Chen , Qisheng Zhang
To investigate the influence of material deterioration on fermented chili for recognition of possible adulteration in the production, quality and microbial indexes of fermented chilis prepared with microbial spoiled red chili (Capsicum annum L.) were studied in this paper. Chili materials were classified into softened texture (SF), mildew (MD) and rot (RT) groups based on the increasing extent of deterioration. These chilis as well as normal control (CT) were fermented with high salt (19 %, w/w) for 120d. Analysis on microbial diversity showed that Starmerella, Wickerhamiella being the dominant fungal and Kosakonia, Enterobacter, Pantoea, unclassified genus in Enterobacteriaceae being the dominant bacteria in CT group after the fermentation. Abundance of Pichia and Chromohalobacter raised with the increasing extent of material deterioration. Fermented chilis with deteriorated materials were lower on total acidity, amino nitrogen and free amino acid. However, amounts of biogenic amine in MD and RT groups were significantly higher, with production and accumulation of putrescine. Fermentation led to significant increase on contents of volatile compound in CT and SF groups while no differences were observed in MD and RT. Alcohol, ester, and phenol represented the major flavor compounds in CT and SF groups while these compounds were less abundant in MD and RT groups. Deterioration of material intensified mold and off-flavor odor notes of the samples and increased the influence of these two attributes after the fermentation, while showed loss on soy sauce, vinegar, chili sauce and fruit/flora notes. Pichia, Chromohalobacter can be used as the indicator microbes to recognize the spoilage of material in fermented chili. Lower total acidity, less amino acids, accumulation of putrescine and loss of volatile compounds were also important characteristics caused by material deterioration.
{"title":"Authenticity assessment of fermented chili: Alteration of quality and microbial profiles caused by deterioration of raw materials","authors":"Zhiyi Fan , Zeliang Wang , Weiqin Deng , Xiongbo Li , Siqiang Jiang , Ting Li , Heng Li , Meimei Shi , Xiangjie Chen , Qisheng Zhang","doi":"10.1016/j.jfca.2025.107426","DOIUrl":"10.1016/j.jfca.2025.107426","url":null,"abstract":"<div><div>To investigate the influence of material deterioration on fermented chili for recognition of possible adulteration in the production, quality and microbial indexes of fermented chilis prepared with microbial spoiled red chili (<em>Capsicum annum</em> L.) were studied in this paper. Chili materials were classified into softened texture (SF), mildew (MD) and rot (RT) groups based on the increasing extent of deterioration. These chilis as well as normal control (CT) were fermented with high salt (19 %, w/w) for 120d. Analysis on microbial diversity showed that <em>Starmerella</em>, <em>Wickerhamiella</em> being the dominant fungal and <em>Kosakonia, Enterobacter</em>, <em>Pantoea</em>, unclassified genus in Enterobacteriaceae being the dominant bacteria in CT group after the fermentation. Abundance of <em>Pichia</em> and <em>Chromohalobacter</em> raised with the increasing extent of material deterioration. Fermented chilis with deteriorated materials were lower on total acidity, amino nitrogen and free amino acid. However, amounts of biogenic amine in MD and RT groups were significantly higher, with production and accumulation of putrescine. Fermentation led to significant increase on contents of volatile compound in CT and SF groups while no differences were observed in MD and RT. Alcohol, ester, and phenol represented the major flavor compounds in CT and SF groups while these compounds were less abundant in MD and RT groups. Deterioration of material intensified mold and off-flavor odor notes of the samples and increased the influence of these two attributes after the fermentation, while showed loss on soy sauce, vinegar, chili sauce and fruit/flora notes. <em>Pichia, Chromohalobacter</em> can be used as the indicator microbes to recognize the spoilage of material in fermented chili. Lower total acidity, less amino acids, accumulation of putrescine and loss of volatile compounds were also important characteristics caused by material deterioration.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107426"},"PeriodicalIF":4.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-27DOI: 10.1016/j.jfca.2025.107424
Mahdi Rashvand , Giuliana Paterna , Sabina Laveglia , Hongwei Zhang , Alex Shenfield , Tania Gioia , Giuseppe Altieri , Giovanni Carlo Di Renzo , Francesco Genovese
Carbohydrate content is one of the most crucial factors in common beans flour (CBF) quality after processing. However, the analysis procedure necessitates the time-consuming and costly selection of elite genotypes from many experimental lines in a destructive manner. Combining hyperspectral imaging (HSI) with machine learning (ML) algorithms provides an effective and fast approach for evaluating the quality of food products. This study determined the quality of CBF by evaluating the contents of carbohydrate using HSI technology. The samples of this work were composed of 12 varieties CBF and each variety was treated by hydration-dehydration method. After various spectral preprocessing steps, spectral features were extracted from the spectral profiles using different feature extraction methods. Partial least square regression (PLSR), Support vector machine regression (SVMR) and Temporal convolutional network-attention (TCNA) were established to predict the contents of carbohydrate in CBF. The best value of R2 and the RMSE and RPD were 0.982, 0.165 and 4.905, respectively by topology of OSC-CARS-TCNA. The outputs demonstrated although deep learning presents more accuracy than ML models, the applied ML models not only provided acceptable and reliable accuracy but also affect significantly in time-analyzing. In addition, visualization output of the current research revealed that the developed models and system can integrate to some intelligent sensors for digitalization aims. This study demonstrates the combination of HSI and ML can be an effective tool in improving the CBF processing industry and providing sustainable and efficient methods in the production of CBF.
{"title":"Quality detection of common beans flour using hyperspectral imaging technology: Potential of machine learning and deep learning","authors":"Mahdi Rashvand , Giuliana Paterna , Sabina Laveglia , Hongwei Zhang , Alex Shenfield , Tania Gioia , Giuseppe Altieri , Giovanni Carlo Di Renzo , Francesco Genovese","doi":"10.1016/j.jfca.2025.107424","DOIUrl":"10.1016/j.jfca.2025.107424","url":null,"abstract":"<div><div>Carbohydrate content is one of the most crucial factors in common beans flour (CBF) quality after processing. However, the analysis procedure necessitates the time-consuming and costly selection of elite genotypes from many experimental lines in a destructive manner. Combining hyperspectral imaging (HSI) with machine learning (ML) algorithms provides an effective and fast approach for evaluating the quality of food products. This study determined the quality of CBF by evaluating the contents of carbohydrate using HSI technology. The samples of this work were composed of 12 varieties CBF and each variety was treated by hydration-dehydration method. After various spectral preprocessing steps, spectral features were extracted from the spectral profiles using different feature extraction methods. Partial least square regression (PLSR), Support vector machine regression (SVMR) and Temporal convolutional network-attention (TCNA) were established to predict the contents of carbohydrate in CBF. The best value of R2 and the RMSE and RPD were 0.982, 0.165 and 4.905, respectively by topology of OSC-CARS-TCNA. The outputs demonstrated although deep learning presents more accuracy than ML models, the applied ML models not only provided acceptable and reliable accuracy but also affect significantly in time-analyzing. In addition, visualization output of the current research revealed that the developed models and system can integrate to some intelligent sensors for digitalization aims. This study demonstrates the combination of HSI and ML can be an effective tool in improving the CBF processing industry and providing sustainable and efficient methods in the production of CBF.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107424"},"PeriodicalIF":4.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-27DOI: 10.1016/j.jfca.2025.107390
Xinying Guo , Feng Chen , Shaocong Pan
This study investigated the concentration, source and risk assessment of 22 polycyclic aromatic hydrocarbons (PAHs) in four edible parts of spices (n = 156) widely used in China. The total concentration of ∑22 PAHs, ∑PAH4 and ∑16 PAHs were 79.95–920.17 μg/kg, ND–252.97 μg/kg and 79.95–813.81 μg/kg. The pollution distribution of each PAH was mainly 2–4 rings, but the carcinogenic contribution rate (78.41 %) and mutagenicity contribution rate (83.13 %) of 5–ring was the largest. The pollution traceability analysis verified that PAHs in spices were mainly from fuel oil, grass, biomass and coal combustion sources. Benzo (a) pyrene has always played an important part in the distribution of carcinogenicity and mutagenicity contribution of samples, the equivalent carcinogenic and mutagenicity concentration of fruits and seeds are the highest, which needs long–term attention. The lifetime cancer risk of PAHs built up over age, and was greater in city than countryside areas.
{"title":"Pollution, traceability, and health risk of polycyclic aromatic hydrocarbons in traditional Chinese spices","authors":"Xinying Guo , Feng Chen , Shaocong Pan","doi":"10.1016/j.jfca.2025.107390","DOIUrl":"10.1016/j.jfca.2025.107390","url":null,"abstract":"<div><div>This study investigated the concentration, source and risk assessment of 22 polycyclic aromatic hydrocarbons (PAHs) in four edible parts of spices (n = 156) widely used in China. The total concentration of ∑22 PAHs, ∑PAH4 and ∑16 PAHs were 79.95–920.17 μg/kg, ND–252.97 μg/kg and 79.95–813.81 μg/kg. The pollution distribution of each PAH was mainly 2–4 rings, but the carcinogenic contribution rate (78.41 %) and mutagenicity contribution rate (83.13 %) of 5–ring was the largest. The pollution traceability analysis verified that PAHs in spices were mainly from fuel oil, grass, biomass and coal combustion sources. Benzo (<em>a</em>) pyrene has always played an important part in the distribution of carcinogenicity and mutagenicity contribution of samples, the equivalent carcinogenic and mutagenicity concentration of fruits and seeds are the highest, which needs long–term attention. The lifetime cancer risk of PAHs built up over age, and was greater in city than countryside areas.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107390"},"PeriodicalIF":4.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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