Date syrup, a traditional Saharan product, is attracting attention as a natural sugar alternative for the North African food sector. Its beneficial dietary and medicinal effects are attributed to its natural antioxidants, sugars, and minerals. However, poor agricultural practices and environmental factors may cause contaminants to be released into date syrup. Therefore, mineral content of seven commercial date syrups from various Algerian areas was analyzed by ICP-MS, including for the first time toxic and potentially toxic elements. Estimated dietary intakes (EDIs) were calculated for children (1–3 years) and adults, based on a daily serving of 10 g/day and 30 g/day. The plausibility of chronic non-carcinogenic risks was assessed by calculating the hazard quotient (HQ). Mineral profile was dominated by K, followed by Ca, Mg, Na, Fe, and Zn in most samples. Pb concentrations were always below the maximum limit permitted by European Regulation 915/2023 (0.1 mg/kg). EDIs did not exceed the reference limits. However, since the As percentage absorbed by children in some cases covered 38 % of its TDI, it is essential to strenghten monitor programs on this natural sweeting agent and establish evidence-based guidelines for its correct consumption.
{"title":"Macro-, micro- and potential toxic elements in commercial Algerian date syrup: Safety aspects and dietary risk assessment","authors":"Qada Benameur , Angela Giorgia Potortì , Vincenzo Nava , Federica Litrenta , Nadra Rechidi-Sidhoum , Meki Boutaiba Benklaouz , Benedetta Sgrò , Ambrogina Albergamo , Giuseppa Di Bella","doi":"10.1016/j.jfca.2026.108887","DOIUrl":"10.1016/j.jfca.2026.108887","url":null,"abstract":"<div><div>Date syrup, a traditional Saharan product, is attracting attention as a natural sugar alternative for the North African food sector. Its beneficial dietary and medicinal effects are attributed to its natural antioxidants, sugars, and minerals. However, poor agricultural practices and environmental factors may cause contaminants to be released into date syrup. Therefore, mineral content of seven commercial date syrups from various Algerian areas was analyzed by ICP-MS, including for the first time toxic and potentially toxic elements. Estimated dietary intakes (EDIs) were calculated for children (1–3 years) and adults, based on a daily serving of 10 g/day and 30 g/day. The plausibility of chronic non-carcinogenic risks was assessed by calculating the hazard quotient (HQ). Mineral profile was dominated by K, followed by Ca, Mg, Na, Fe, and Zn in most samples. Pb concentrations were always below the maximum limit permitted by European Regulation 915/2023 (0.1 mg/kg). EDIs did not exceed the reference limits. However, since the As percentage absorbed by children in some cases covered 38 % of its TDI, it is essential to strenghten monitor programs on this natural sweeting agent and establish evidence-based guidelines for its correct consumption.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108887"},"PeriodicalIF":4.6,"publicationDate":"2026-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978726","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 : 2026-01-07DOI: 10.1016/j.jfca.2026.108878
Eunice Afia Amponsah , Amma Larbi , Moses Etsey , Gifty Yeboah , Linda Nana Esi Aduku , Charles Apprey , Herman Erick Lutterodt , Reginald Adjetey Annan
Genetic diversity, which encompasses variations in gene sequences within a species, significantly impacts traits such as yield, nutrient content, resilience, and adaptability. This systematic review focuses on the nutritional profiles of key food crops: cassava (Manihot esculenta), tomato (Solanum lycopersicum), bambara groundnut (Vigna subterranea), and fonio (Digitaria exilis), following Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines and examining studies from the past 20 years. After a comprehensive search of four databases, 5 studies on cassava, 9 on tomato, 6 on bambara groundnut, and 1 on fonio were selected. The findings reveal notable nutritional variations based on genotype: cassava genotypes exhibited high range hydrogen cyanide levels and starch content; tomato genotypes varied moderately in lycopene levels, and bambara groundnut accessions showed moderate protein levels and polyunsaturated fatty acids (PUFA) content up to 51.6 %. Although fonio exhibited limited genetic diversity, it maintained unique nutritional properties. Overall, the review indicates that utilising genetic diversity can aid in breeding nutrient-rich, resilient crops, enhancing food and nutrition security in resource-limited areas.
{"title":"Genetic diversity and nutritional variation in food crops in Ghana: A systematic review","authors":"Eunice Afia Amponsah , Amma Larbi , Moses Etsey , Gifty Yeboah , Linda Nana Esi Aduku , Charles Apprey , Herman Erick Lutterodt , Reginald Adjetey Annan","doi":"10.1016/j.jfca.2026.108878","DOIUrl":"10.1016/j.jfca.2026.108878","url":null,"abstract":"<div><div>Genetic diversity, which encompasses variations in gene sequences within a species, significantly impacts traits such as yield, nutrient content, resilience, and adaptability. This systematic review focuses on the nutritional profiles of key food crops: cassava (<em>Manihot esculenta</em>), tomato (<em>Solanum lycopersicum)</em>, bambara groundnut (<em>Vigna subterranea</em>), and fonio (<em>Digitaria exilis</em>), following Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines and examining studies from the past 20 years. After a comprehensive search of four databases, 5 studies on cassava, 9 on tomato, 6 on bambara groundnut, and 1 on fonio were selected. The findings reveal notable nutritional variations based on genotype: cassava genotypes exhibited high range hydrogen cyanide levels and starch content; tomato genotypes varied moderately in lycopene levels, and bambara groundnut accessions showed moderate protein levels and polyunsaturated fatty acids (PUFA) content up to 51.6 %. Although fonio exhibited limited genetic diversity, it maintained unique nutritional properties. Overall, the review indicates that utilising genetic diversity can aid in breeding nutrient-rich, resilient crops, enhancing food and nutrition security in resource-limited areas.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108878"},"PeriodicalIF":4.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927824","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}
In this paper, we designed and synthesized nitrogen, iron, cobalt and nickel trimetallic loaded carbon nanosheets to detect chloramphenicol (CAP). Melamine was used as the carbon source and cobalt acetate tetrahydrate, nickel nitrate hexahydrate and potassium iron oxalate as the metal sources. Under hydrothermal reaction, melamine reacted with cobalt acetate tetrahydrate and nickel nitrate hexahydrate to form melamine cobalt-nickel complex, and then under high temperature calcination, the carbon nanosheets were carbonized, the metal ions were reduced to metal nanoparticles, and at the same time iron and nitrogen were co-doped, and finally, a new type of metal nanomaterials with three-metal (Fe, Co, Ni) loaded carbon nanosheets was obtained. The electrochemical detection results showed that Co Ni Fe NPs@CNS showed good electrocatalytic performance for CAP, exhibiting a wide detection range (0.1 µM-1000 µM), low detection limit (0.008 µM) and high sensitivity (0.3342 µA/µM). The recovery rate range for honey samples is 97.20 %-101.87 %, the recovery rate range for milk samples is 96.9 %-102.60 %. It can be used for the detection of actual samples with strong anti-interference ability. The electrocatalyst we studied has significant advantages in food detection due to its low detection limit, low cost, and good selectivity, and it demonstrates broad application prospects in the field of food analysis and detection.
本文设计并合成了氮、铁、钴和镍三金属负载的碳纳米片，用于检测氯霉素（CAP）。以三聚氰胺为碳源，四水合乙酸钴、六水合硝酸镍和草酸铁钾为金属源。在水热反应下，三聚氰胺与四水合乙酸钴和六水合硝酸镍反应形成三聚氰胺钴镍配合物，然后在高温煅烧下对碳纳米片进行碳化，将金属离子还原为金属纳米粒子，同时对铁和氮进行共掺杂，最终得到了一种新型的三金属（Fe、Co、Ni）负载碳纳米片的金属纳米材料。电化学检测结果表明，Co Ni Fe NPs@CNS对CAP具有良好的电催化性能，检测范围宽（0.1µM-1000µM），检出限低（0.008 µM），灵敏度高（0.3342 µa /µM）。蜂蜜样品的回收率范围为97.20 % ~ 101.87 %，牛奶样品的回收率范围为96.9 % ~ 102.60 %。可用于实际样品的检测，抗干扰能力强。所研究的电催化剂检出限低、成本低、选择性好，在食品分析检测领域具有显著优势，在食品分析检测领域具有广阔的应用前景。
{"title":"Detection of Chloramphenicol in milk and honey by electrochemical sensors based on iron, cobalt, and nickel trimetals/carbon nanosheets","authors":"Fangxun Liu, Yanrui Li, Shuang Liu, Pinyi Zhao, Xin Yang, Xin Li, Jinpeng Liu, Zheng Zhang, Genggeng Zhang, Peigang Han, Xianling Wang, Xinjian Yang, Huan Wang","doi":"10.1016/j.jfca.2026.108879","DOIUrl":"10.1016/j.jfca.2026.108879","url":null,"abstract":"<div><div>In this paper, we designed and synthesized nitrogen, iron, cobalt and nickel trimetallic loaded carbon nanosheets to detect chloramphenicol (CAP). Melamine was used as the carbon source and cobalt acetate tetrahydrate, nickel nitrate hexahydrate and potassium iron oxalate as the metal sources. Under hydrothermal reaction, melamine reacted with cobalt acetate tetrahydrate and nickel nitrate hexahydrate to form melamine cobalt-nickel complex, and then under high temperature calcination, the carbon nanosheets were carbonized, the metal ions were reduced to metal nanoparticles, and at the same time iron and nitrogen were co-doped, and finally, a new type of metal nanomaterials with three-metal (Fe, Co, Ni) loaded carbon nanosheets was obtained. The electrochemical detection results showed that Co Ni Fe NPs@CNS showed good electrocatalytic performance for CAP, exhibiting a wide detection range (0.1 µM-1000 µM), low detection limit (0.008 µM) and high sensitivity (0.3342 µA/µM). The recovery rate range for honey samples is 97.20 %-101.87 %, the recovery rate range for milk samples is 96.9 %-102.60 %. It can be used for the detection of actual samples with strong anti-interference ability. The electrocatalyst we studied has significant advantages in food detection due to its low detection limit, low cost, and good selectivity, and it demonstrates broad application prospects in the field of food analysis and detection.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108879"},"PeriodicalIF":4.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978060","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 : 2026-01-07DOI: 10.1016/j.jfca.2026.108875
Nebojša Milošević , Ivana Glišić , Milena Đorđević , Slađana Marić , Sanja Radičević , Mira Milinković , Jelena Tomić , Jelena Mladenović , Tomo Milošević
This study evaluated the primary metabolites, individual phenolic compounds, and fruit macro- and micronutrient content of two newly released late-season European plum cultivars, ‘Divna’ and ‘Petra’, compared with the standard cultivar ‘Stanley’. Fruits were analysed over three years to assess the influence of genotype, seasonal variation, and their interaction on biochemical and mineral profiles. Clear cultivar-dependent differences were observed: ‘Petra’ accumulated more sugars and phenolics, reflecting greater sweetness and functional potential, while ‘Divna’ showed higher total acids, vitamin C, and mineral concentrations; importantly, both cultivars extend the plum harvest season, providing nutritionally rich fruits into late autumn. Significant cultivar × year interactions confirmed that the accumulation of metabolites and nutrients is not constant but shaped by both genetic background and environmental conditions. Correlation and principal component analyses revealed strong associations among sugars, acids, phenolics and mineral nutrients, highlighting cultivar-driven patterns of nutritional variability.
These findings emphasize the value of ‘Divna’ and ‘Petra’ as novel genetic resources for plum breeding and sustainable production, while also demonstrating their potential relevance as functional foods. By combining superior fruit quality with enhanced levels of health-promoting compounds and essential minerals, these cultivars may contribute to dietary diversity, consumer health and the development of nutritionally enriched plum-based products.
{"title":"Fruit quality, phenolic and mineral profiles of new late-season European plum (Prunus domestica L.) cultivars from Serbia","authors":"Nebojša Milošević , Ivana Glišić , Milena Đorđević , Slađana Marić , Sanja Radičević , Mira Milinković , Jelena Tomić , Jelena Mladenović , Tomo Milošević","doi":"10.1016/j.jfca.2026.108875","DOIUrl":"10.1016/j.jfca.2026.108875","url":null,"abstract":"<div><div>This study evaluated the primary metabolites, individual phenolic compounds, and fruit macro- and micronutrient content of two newly released late-season European plum cultivars, ‘Divna’ and ‘Petra’, compared with the standard cultivar ‘Stanley’. Fruits were analysed over three years to assess the influence of genotype, seasonal variation, and their interaction on biochemical and mineral profiles. Clear cultivar-dependent differences were observed: ‘Petra’ accumulated more sugars and phenolics, reflecting greater sweetness and functional potential, while ‘Divna’ showed higher total acids, vitamin C, and mineral concentrations; importantly, both cultivars extend the plum harvest season, providing nutritionally rich fruits into late autumn. Significant cultivar × year interactions confirmed that the accumulation of metabolites and nutrients is not constant but shaped by both genetic background and environmental conditions. Correlation and principal component analyses revealed strong associations among sugars, acids, phenolics and mineral nutrients, highlighting cultivar-driven patterns of nutritional variability.</div><div>These findings emphasize the value of ‘Divna’ and ‘Petra’ as novel genetic resources for plum breeding and sustainable production, while also demonstrating their potential relevance as functional foods. By combining superior fruit quality with enhanced levels of health-promoting compounds and essential minerals, these cultivars may contribute to dietary diversity, consumer health and the development of nutritionally enriched plum-based products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108875"},"PeriodicalIF":4.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978727","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 : 2026-01-07DOI: 10.1016/j.jfca.2026.108877
Giorgia Perpetuini, Alessio Pio Rossetti, Rosanna Tofalo
This study evaluated the occurrence of biogenic amines (BAs) in 80 Italian craft beers from eight different styles, using high-performance liquid chromatography (HPLC). Microbiological and physicochemical analyses were performed to assess potential correlations with BAs accumulation. Yeasts were present in all samples with a concentration ranging from 2.12 to 5.29 log CFU/mL, lactic acid bacteria (LAB) and acetic acid bacteria were detected exclusively in spontaneously fermented beers, with values of 3.44 ± 0.96 log CFU/mL and 3.26 ± 0.07 log CFU/mL, respectively. Spontaneously fermented beers exhibited the highest total BAs content, due to elevated levels of histamine (up to 25.8 mg/L). Agmatine and putrescine were detected in all beers, with median concentrations of 4.88 mg/L and 4.06 mg/L, respectively. Tyramine was present in 92.5 % of the samples, while histamine and cadaverine were found in over 60 % of beers, although generally at lower concentrations. The obtained results revealed positive correlations between LAB counts and BAs levels, while pH showed a negative correlation. These results highlighted the influence of fermentation type, microbial populations, and brewing parameters on BAs formation. Although all samples were below the general safety threshold of 100 mg/L total BAs, ongoing monitoring is recommended, especially for sensitive consumers.
{"title":"Microbial profile and biogenic amines content in Italian craft beers","authors":"Giorgia Perpetuini, Alessio Pio Rossetti, Rosanna Tofalo","doi":"10.1016/j.jfca.2026.108877","DOIUrl":"10.1016/j.jfca.2026.108877","url":null,"abstract":"<div><div>This study evaluated the occurrence of biogenic amines (BAs) in 80 Italian craft beers from eight different styles, using high-performance liquid chromatography (HPLC). Microbiological and physicochemical analyses were performed to assess potential correlations with BAs accumulation. Yeasts were present in all samples with a concentration ranging from 2.12 to 5.29 log CFU/mL, lactic acid bacteria (LAB) and acetic acid bacteria were detected exclusively in spontaneously fermented beers, with values of 3.44 ± 0.96 log CFU/mL and 3.26 ± 0.07 log CFU/mL, respectively. Spontaneously fermented beers exhibited the highest total BAs content, due to elevated levels of histamine (up to 25.8 mg/L). Agmatine and putrescine were detected in all beers, with median concentrations of 4.88 mg/L and 4.06 mg/L, respectively. Tyramine was present in 92.5 % of the samples, while histamine and cadaverine were found in over 60 % of beers, although generally at lower concentrations. The obtained results revealed positive correlations between LAB counts and BAs levels, while pH showed a negative correlation. These results highlighted the influence of fermentation type, microbial populations, and brewing parameters on BAs formation. Although all samples were below the general safety threshold of 100 mg/L total BAs, ongoing monitoring is recommended, especially for sensitive consumers.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108877"},"PeriodicalIF":4.6,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978725","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 : 2026-01-06DOI: 10.1016/j.jfca.2025.108828
Hyemi Shin, Hyein Seo
Food composition databases (FCDBs) are essential resources for personalized nutrition, product development, and food substitution analysis. However, their applicability is often limited by missing data and heterogeneity among food classification systems. In this study, we propose a data-driven framework for nutrient-based food categorization and missing data imputation. First, we apply clustering algorithms to group food items based on nutritional similarity, providing a complementary approach to conventional food classification systems. This nutrition profile-based food group supports interoperability and reduces the manual effort required for mapping heterogeneous food categories. Second, we introduce a group-wise imputation strategy that incorporates food group information to improve the estimation of missing nutrient values. Using commercial data from two different FCDBs, we show that incorporating nutrient-based food group information into the imputation process yields more reliable results than conventional methods that do not exploit such structure. Furthermore, we evaluate the effectiveness of deep learning-based imputations that capture complex nutrient relationships, even in the absence of explicit group information. The proposed methodology offers a scalable and low-cost solution for improving food category systems and nutrient data coverage, contributing to more coherent and analytically useful FCDBs.
{"title":"Nutrient profile-based food categorization and group-wise missing data imputation for commercial food composition database","authors":"Hyemi Shin, Hyein Seo","doi":"10.1016/j.jfca.2025.108828","DOIUrl":"10.1016/j.jfca.2025.108828","url":null,"abstract":"<div><div>Food composition databases (FCDBs) are essential resources for personalized nutrition, product development, and food substitution analysis. However, their applicability is often limited by missing data and heterogeneity among food classification systems. In this study, we propose a data-driven framework for nutrient-based food categorization and missing data imputation. First, we apply clustering algorithms to group food items based on nutritional similarity, providing a complementary approach to conventional food classification systems. This nutrition profile-based food group supports interoperability and reduces the manual effort required for mapping heterogeneous food categories. Second, we introduce a group-wise imputation strategy that incorporates food group information to improve the estimation of missing nutrient values. Using commercial data from two different FCDBs, we show that incorporating nutrient-based food group information into the imputation process yields more reliable results than conventional methods that do not exploit such structure. Furthermore, we evaluate the effectiveness of deep learning-based imputations that capture complex nutrient relationships, even in the absence of explicit group information. The proposed methodology offers a scalable and low-cost solution for improving food category systems and nutrient data coverage, contributing to more coherent and analytically useful FCDBs.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108828"},"PeriodicalIF":4.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927755","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 : 2026-01-06DOI: 10.1016/j.jfca.2026.108876
Qi Huang , Xiaoqiang Xiang , Wenqing Li , Qinggui Lei , Weiqi Yang , Dan Tang , Zhengming Qian
This study developed a rapid and eco-friendly HPLC method for simultaneous determination of adenosine and ergothioneine in Cordyceps spp. samples. The extracted protocol involved dispersing samples in diatomaceous earth followed by vortex extraction with 80 % methanol. Chromatographic separation was achieved within 5 min using a Shim-pack Velox HILIC column with a gradient mobile phase of 0.1 % formic acid aqueous solution and acetonitrile solution containing 0.1 % formic acid and detection at 260 nm. Both analytes demonstrated excellent linearity (r > 0.9999) with average recoveries of 102.82 % (adenosine) and 100.10 % (ergothioneine), accompanied by RSDs below 2 %. The contents of adenosine and ergothioneine in 46 batches of Cordyceps spp. samples were 0.000–2.700 mg/g dry weight (DW) and 0.000–0.703 mg/g DW, respectively. The Ophiocordyceps sinensis and its related species were successfully classified by hierarchical cluster analysis. This study determined the content of ergothioneine in Cordyceps spp. samples for the first time, and identifies ergothioneine as a critical marker for differentiating authenticated Ophiocordyceps sinensis from its adulterants. Results of BAGI assessment (score=87.5) confirmed the superior practicality and environmental friendliness of the developed method. This rapid, accurate, and reliable method provided a scientific foundation for enhancing quality evaluation technology of Cordyceps spp. species samples.
{"title":"An eco-friendly and rapid HPLC method for simultaneous determination of adenosine and ergothioneine in ten kinds of Cordyceps spp. samples with blue applicability grade index assessment","authors":"Qi Huang , Xiaoqiang Xiang , Wenqing Li , Qinggui Lei , Weiqi Yang , Dan Tang , Zhengming Qian","doi":"10.1016/j.jfca.2026.108876","DOIUrl":"10.1016/j.jfca.2026.108876","url":null,"abstract":"<div><div>This study developed a rapid and eco-friendly HPLC method for simultaneous determination of adenosine and ergothioneine in Cordyceps spp. samples. The extracted protocol involved dispersing samples in diatomaceous earth followed by vortex extraction with 80 % methanol. Chromatographic separation was achieved within 5 min using a Shim-pack Velox HILIC column with a gradient mobile phase of 0.1 % formic acid aqueous solution and acetonitrile solution containing 0.1 % formic acid and detection at 260 nm. Both analytes demonstrated excellent linearity (<em>r</em> > 0.9999) with average recoveries of 102.82 % (adenosine) and 100.10 % (ergothioneine), accompanied by <em>RSD</em>s below 2 %. The contents of adenosine and ergothioneine in 46 batches of Cordyceps spp. samples were 0.000–2.700 mg/g dry weight (DW) and 0.000–0.703 mg/g DW, respectively. The <em>Ophiocordyceps sinensis</em> and its related species were successfully classified by hierarchical cluster analysis. This study determined the content of ergothioneine in Cordyceps spp. samples for the first time, and identifies ergothioneine as a critical marker for differentiating authenticated <em>Ophiocordyceps sinensis</em> from its adulterants. Results of BAGI assessment (score=87.5) confirmed the superior practicality and environmental friendliness of the developed method. This rapid, accurate, and reliable method provided a scientific foundation for enhancing quality evaluation technology of Cordyceps spp. species samples.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108876"},"PeriodicalIF":4.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927760","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 : 2026-01-06DOI: 10.1016/j.jfca.2026.108870
Tan Hoang Le
Antioxidants play a vital role in food stability and health benefits, creating strong demand for rapid, sensitive, and real-time analytical methods. Traditional spectrophotometric assays such as DPPH, FRAP, and ORAC, though widely used, suffer from limitations including long reaction times, reagent instability, and poor compatibility with in-line processing. This review highlights recent advances (2015–2025) in electrochemical sensor technologies for antioxidant profiling across diverse food matrices. We discuss key developments in nanomaterial-based voltammetric sensors, enzyme biosensors, and molecularly imprinted polymer (MIP) platforms, focusing on improvements in sensitivity, selectivity, and matrix adaptability. Case studies involving juices, oils, wines, and herbal extracts illustrate the practical application of these sensors in real food systems and their potential to supplement or replace traditional methods in quality control. Special attention is given to green analytical principles, disposable sensor formats, and integration with smart packaging and IoT systems. Electrochemical techniques consistently demonstrate advantages in speed, environmental sustainability, and industrial applicability. Challenges such as electrode fouling and cross-reactivity are addressed with emerging solutions like antifouling coatings and multiplexed detection. Overall, this review positions electrochemical sensors as promising tools for next-generation food analysis aligned with industrial and regulatory demands.
{"title":"Novel electrochemical sensors for real-time antioxidant profiling in foods: Recent advances, industrial applications, and future perspectives","authors":"Tan Hoang Le","doi":"10.1016/j.jfca.2026.108870","DOIUrl":"10.1016/j.jfca.2026.108870","url":null,"abstract":"<div><div>Antioxidants play a vital role in food stability and health benefits, creating strong demand for rapid, sensitive, and real-time analytical methods. Traditional spectrophotometric assays such as DPPH, FRAP, and ORAC, though widely used, suffer from limitations including long reaction times, reagent instability, and poor compatibility with in-line processing. This review highlights recent advances (2015–2025) in electrochemical sensor technologies for antioxidant profiling across diverse food matrices. We discuss key developments in nanomaterial-based voltammetric sensors, enzyme biosensors, and molecularly imprinted polymer (MIP) platforms, focusing on improvements in sensitivity, selectivity, and matrix adaptability. Case studies involving juices, oils, wines, and herbal extracts illustrate the practical application of these sensors in real food systems and their potential to supplement or replace traditional methods in quality control. Special attention is given to green analytical principles, disposable sensor formats, and integration with smart packaging and IoT systems. Electrochemical techniques consistently demonstrate advantages in speed, environmental sustainability, and industrial applicability. Challenges such as electrode fouling and cross-reactivity are addressed with emerging solutions like antifouling coatings and multiplexed detection. Overall, this review positions electrochemical sensors as promising tools for next-generation food analysis aligned with industrial and regulatory demands.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108870"},"PeriodicalIF":4.6,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145978062","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 : 2026-01-05DOI: 10.1016/j.jfca.2026.108872
Meiyuan Chen , Mengjiao Xue , Zhusheng liu , Ting Chen , Yuanpeng Li , Min Li , Wenchang Huang , Lingli Liu , Yuna Chen , Yan Chen , Chunyu Guo , Shan Tu , Jian Tang , Jun Liu , Junhui Hu
Fermentation is essential in black tea production, markedly influencing its flavor profile. In this study, terahertz time-domain spectroscopy (THz-TDS) was integrated with deep learning methodologies, specifically a convolutional neural network coupled with self-attention mechanism (CNN-SAM), to enable precise classification of black tea fermentation grades. Principal component analysis (PCA) revealed distinct spatial clustering of samples across different fermentation levels within three-dimensional feature space, albeit with partial inter-class overlap. The variance contributions of the first three principal components were 46.13 % (PC1), 23.67 % (PC2), and 8.27 % (PC3), respectively. The CNN-SAM architecture achieved 100 % classification accuracy, substantially outperforming conventional deep learning models (CNN, LSTM, and CNN-LSTM). Through the self-attention mechanism, the model identified 0.70–0.74 THz and 1.51–1.53 THz as discriminative spectral regions, thereby conferring enhanced interpretability. This THz-TDS–deep learning paradigm establishes a robust, non-destructive analytical framework for black tea fermentation quality assessment, offering significant potential for industrial deployment and processing standardization.
{"title":"Advanced black tea fermentation grade identification: Terahertz time-domain spectroscopy coupled with self-attention mechanism guided deep learning","authors":"Meiyuan Chen , Mengjiao Xue , Zhusheng liu , Ting Chen , Yuanpeng Li , Min Li , Wenchang Huang , Lingli Liu , Yuna Chen , Yan Chen , Chunyu Guo , Shan Tu , Jian Tang , Jun Liu , Junhui Hu","doi":"10.1016/j.jfca.2026.108872","DOIUrl":"10.1016/j.jfca.2026.108872","url":null,"abstract":"<div><div>Fermentation is essential in black tea production, markedly influencing its flavor profile. In this study, terahertz time-domain spectroscopy (THz-TDS) was integrated with deep learning methodologies, specifically a convolutional neural network coupled with self-attention mechanism (CNN-SAM), to enable precise classification of black tea fermentation grades. Principal component analysis (PCA) revealed distinct spatial clustering of samples across different fermentation levels within three-dimensional feature space, albeit with partial inter-class overlap. The variance contributions of the first three principal components were 46.13 % (PC1), 23.67 % (PC2), and 8.27 % (PC3), respectively. The CNN-SAM architecture achieved 100 % classification accuracy, substantially outperforming conventional deep learning models (CNN, LSTM, and CNN-LSTM). Through the self-attention mechanism, the model identified 0.70–0.74 THz and 1.51–1.53 THz as discriminative spectral regions, thereby conferring enhanced interpretability. This THz-TDS–deep learning paradigm establishes a robust, non-destructive analytical framework for black tea fermentation quality assessment, offering significant potential for industrial deployment and processing standardization.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108872"},"PeriodicalIF":4.6,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927839","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 : 2026-01-05DOI: 10.1016/j.jfca.2026.108873
Nádia Nara Batista , Manuel Alejandro Pajoy Trujillo , Silvia Juliana Martinez , Ana Paula Pereira Bressani , Disney Ribeiro Dias , Rosane Freitas Schwan
This study evaluated the fermentative performance of potential starter cultures, Meyerozyma caribbica (CCMA1993, CCMA1950, CCMA1992, CCMA1617, CCMA1735), Hanseniaspora uvarum (CCMA1944), Pichia kluyveri (CCMA1658), Meyerozyma guilliermondii (CCMA1737), and Cytofilobasidium ferigula (CCMA1647), in the natural and pulped fermentation processes of the Acaiá coffee cultivar, using metabolomic and sensory analysis. The metabolic activity of yeasts was evaluated through carbohydrate degradation (high-performance liquid chromatography, HPLC), organic acid production (HPLC), and volatile compound synthesis (gas chromatography-mass spectrometry, GC-MS), with these metabolic changes correlated to sensory attributes. In pulped coffee, H. uvarum CCMA1944 and M. caribbica CCMA1617 produced high concentrations of ester compounds, accounting for 15 % and 16 % of the total esters, respectively. C. ferigula CCMA1647 stood out for its high ketone production in pulped coffee. In natural coffee, H. uvarum CCMA1944 produced succinic acid (3.691 g/kg). Furthermore, P. kluyveri CCMA1658 exhibited elevated levels of acids, alcohols, ketones, and aldehydes. M. caribbica CCMA1735 and P. kluyveri CCMA1658 contributed to a greater diversity of sensory descriptors in pulped and natural fermentations, respectively. These findings highlight the role of specific yeast strains in modulating desirable sensory attributes during coffee fermentation.
{"title":"Exploring non-Saccharomyces yeasts for sensory enhancement in coffee fermentation","authors":"Nádia Nara Batista , Manuel Alejandro Pajoy Trujillo , Silvia Juliana Martinez , Ana Paula Pereira Bressani , Disney Ribeiro Dias , Rosane Freitas Schwan","doi":"10.1016/j.jfca.2026.108873","DOIUrl":"10.1016/j.jfca.2026.108873","url":null,"abstract":"<div><div>This study evaluated the fermentative performance of potential starter cultures, <em>Meyerozyma caribbica</em> (CCMA1993, CCMA1950, CCMA1992, CCMA1617, CCMA1735), <em>Hanseniaspora uvarum</em> (CCMA1944), <em>Pichia kluyveri</em> (CCMA1658), <em>Meyerozyma guilliermondii</em> (CCMA1737), and <em>Cytofilobasidium ferigula</em> (CCMA1647), in the natural and pulped fermentation processes of the Acaiá coffee cultivar, using metabolomic and sensory analysis. The metabolic activity of yeasts was evaluated through carbohydrate degradation (high-performance liquid chromatography, HPLC), organic acid production (HPLC), and volatile compound synthesis (gas chromatography-mass spectrometry, GC-MS), with these metabolic changes correlated to sensory attributes. In pulped coffee, <em>H. uvarum</em> CCMA1944 and <em>M. caribbica</em> CCMA1617 produced high concentrations of ester compounds, accounting for 15 % and 16 % of the total esters, respectively. <em>C. ferigula</em> CCMA1647 stood out for its high ketone production in pulped coffee. In natural coffee, <em>H. uvarum</em> CCMA1944 produced succinic acid (3.691 g/kg). Furthermore, <em>P. kluyveri</em> CCMA1658 exhibited elevated levels of acids, alcohols, ketones, and aldehydes. <em>M. caribbica</em> CCMA1735 and <em>P. kluyveri</em> CCMA1658 contributed to a greater diversity of sensory descriptors in pulped and natural fermentations, respectively. These findings highlight the role of specific yeast strains in modulating desirable sensory attributes during coffee fermentation.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"150 ","pages":"Article 108873"},"PeriodicalIF":4.6,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145927772","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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