Pub Date : 2026-01-30DOI: 10.1016/j.jfca.2026.108962
Yvette Mukunzi, Alberta N.A. Aryee
Food composition tables and databases (FCTs/DBs) are fundamental resources for evaluating nutrient content, shaping dietary guidelines, and supporting nutrition policy. However, traditional FCTs/DBs typically report only total nutrient values, overlooking factors that influence nutrient absorption and utilization. This review highlights the importance of incorporating anti-nutritional factors (ANFs), digestibility, and bioavailability data often missing from existing FCTs/DBs but crucial for accurately assessing nutritional quality. These aspects are examined through a range of methods, from conventional assays to advanced technologies, indicating an expanded analytical framework that combines nutritional research with emerging technologies. By reviewing current methodologies and identifying critical data gaps, this work advocates for a more comprehensive approach to developing FCTs/DBs. This broader perspective enhances understanding of nutrient dynamics across populations and addresses limitations in current data, enabling more accurate dietary assessments and evidence-based nutrition planning.
{"title":"Quantifying nutrients and beyond: Analytical approaches for food composition tables and databases","authors":"Yvette Mukunzi, Alberta N.A. Aryee","doi":"10.1016/j.jfca.2026.108962","DOIUrl":"10.1016/j.jfca.2026.108962","url":null,"abstract":"<div><div>Food composition tables and databases (FCTs/DBs) are fundamental resources for evaluating nutrient content, shaping dietary guidelines, and supporting nutrition policy. However, traditional FCTs/DBs typically report only total nutrient values, overlooking factors that influence nutrient absorption and utilization. This review highlights the importance of incorporating anti-nutritional factors (ANFs), digestibility, and bioavailability data often missing from existing FCTs/DBs but crucial for accurately assessing nutritional quality. These aspects are examined through a range of methods, from conventional assays to advanced technologies, indicating an expanded analytical framework that combines nutritional research with emerging technologies. By reviewing current methodologies and identifying critical data gaps, this work advocates for a more comprehensive approach to developing FCTs/DBs. This broader perspective enhances understanding of nutrient dynamics across populations and addresses limitations in current data, enabling more accurate dietary assessments and evidence-based nutrition planning.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108962"},"PeriodicalIF":4.6,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170978","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108964
Li Lu , Xi Cheng , Jinxian Liu , Yutao Shi , Feiquan Wang , Hua Feng , Yufei Chen , Shifu Ma , Xinghui Li , Jianghua Ye
Wuyi black tea (WBT) is the origin of black tea, with a history of over 4 centuries. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed to investigate the dynamic changes of volatile compounds. And, the contributions of β-glucosidase and key genes underlying the aroma formation were also illuminated. Totally, 94 volatile compounds were detected in WBT processing. Except for heterocyclic compounds and aldehydes, other volatile categories reached the peak at withering. Most of characteristic volatile compounds are accumulated during the withering or rolling stage. Therefore, withering and rolling are assumed to be key bases for the aroma formation. Interestingly, the content variation of several characteristic volatile compounds such as (Z,E)-α-farnesene, and total alcohols was basically in accordance with that of the β-glucosidase enzyme activity. Besides, aroma-related genes including β-glucosidase 1 (BG1), 3-hydroxy-3-methylglutaryl-Co A Reductase (HMGR), germacrene D synthase (GES), nerolidol synthase (NES) and 3-hydroxy-3-methylglutaryl-Co A synthase (HMGS) showed similar expression patterns. Their expression levels were found to be upregulated in F8, with NES exhibiting a remarkable 350-folds increase. During withering, the expression of β-glucosidase 2 (BG2), linalool synthase (LIS) and α-farnesene synthase (AFS) was induced by drought stress. Notably, AFS and BG2 demonstrated stronger correlations with volatile variations than other 6 genes. Collectively, our study establishes a theoretical guidance for producing high-aroma WBT.
武夷红茶（WBT）是红茶的起源，有4个多世纪的历史。采用顶空固相微萃取（HS-SPME）和气相色谱-质谱联用（GC-MS）技术研究了挥发性化合物的动态变化。并阐明了β-葡萄糖苷酶及其关键基因在香气形成中的作用。共检出94种挥发性化合物。除杂环类化合物和醛类化合物外，其他挥发性物质在枯萎时达到峰值。大部分特征挥发性化合物是在枯萎期或滚动期积累的。因此，萎凋和碾压被认为是香气形成的关键基础。有趣的是，（Z，E）-α-法尼烯和总醇等几种特征挥发性化合物的含量变化与β-葡萄糖苷酶活性的变化基本一致。此外，香气相关基因β-葡萄糖苷酶1 （BG1）、3-羟基-3-甲基戊二酰- co A还原酶（HMGR）、葡萄烯D合成酶（GES）、神经醇合成酶（NES）和3-羟基-3-甲基戊二酰- co A合成酶（HMGS）的表达模式相似。在F8中发现它们的表达水平上调，其中NES显著增加了350倍。在枯萎过程中，干旱胁迫诱导了β-葡萄糖苷酶2 （BG2）、芳樟醇合成酶（LIS）和α-法脂烯合成酶（AFS）的表达。值得注意的是，AFS和BG2与挥发性变异的相关性强于其他6个基因。本研究为高香气WBT的生产提供了理论指导。
{"title":"Dynamic changes of volatile, β-glucosidase enzyme activity and regulatory gene expression during the processing of Wuyi black tea","authors":"Li Lu , Xi Cheng , Jinxian Liu , Yutao Shi , Feiquan Wang , Hua Feng , Yufei Chen , Shifu Ma , Xinghui Li , Jianghua Ye","doi":"10.1016/j.jfca.2026.108964","DOIUrl":"10.1016/j.jfca.2026.108964","url":null,"abstract":"<div><div>Wuyi black tea (WBT) is the origin of black tea, with a history of over 4 centuries. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS) was employed to investigate the dynamic changes of volatile compounds. And, the contributions of <em>β</em>-glucosidase and key genes underlying the aroma formation were also illuminated. Totally, 94 volatile compounds were detected in WBT processing. Except for heterocyclic compounds and aldehydes, other volatile categories reached the peak at withering. Most of characteristic volatile compounds are accumulated during the withering or rolling stage. Therefore, withering and rolling are assumed to be key bases for the aroma formation. Interestingly, the content variation of several characteristic volatile compounds such as (<em>Z,E</em>)-<em>α</em>-farnesene, and total alcohols was basically in accordance with that of the <em>β</em>-glucosidase enzyme activity. Besides, aroma-related genes including <em>β-glucosidase 1 (BG1), 3-hydroxy-3-methylglutaryl-Co A Reductase (HMGR), germacrene D synthase (GES), nerolidol synthase (NES) and 3-hydroxy-3-methylglutaryl-Co A synthase (HMGS)</em> showed similar expression patterns. Their expression levels were found to be upregulated in F8, with <em>NES</em> exhibiting a remarkable 350-folds increase. During withering, the expression of <em>β-glucosidase 2 (BG2)</em>, <em>linalool synthase (LIS)</em> and <em>α-farnesene synthase</em> (<em>AFS)</em> was induced by drought stress. Notably, <em>AFS</em> and <em>BG2</em> demonstrated stronger correlations with volatile variations than other 6 genes. Collectively, our study establishes a theoretical guidance for producing high-aroma WBT.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108964"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076093","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108963
Guangyao Li , Jieqing Li , Honggao Liu , Yuanzhong Wang
Zhaotong Gastrodia elata Blume (G. elata) is a distinctive Chinese product used for food and medicine, yet there have been insufficient systematic comparisons of the metabolic components of sugar in different G. elata variants. This study employed near-infrared (NIR) spectroscopy combined with multivariate analysis methods to analyze and predict the accumulation of carbohydrate metabolites in various G. elata variants. The results indicate that G. elata Bl. f. glauca (WTM) shows a higher accumulation trend for the main carbohydrate metabolites and that D-fructose is a key differential metabolite. The constructed partial least squares discriminant analysis (PLS-DA) and partial least squares regression (PLSR) models effectively distinguish G. elata subspecies and accurately predict D-fructose content. This provides a rapid, non-destructive analytical strategy for evaluating G. elata quality.
昭通天麻是一种独特的中国食品和医药产品，但对不同天麻变种中糖代谢成分的系统比较还不够。本研究采用近红外（NIR）光谱技术结合多变量分析方法，分析和预测了不同叶黄变异体碳水化合物代谢产物的积累。结果表明，青花草（G. elata Bl. f. glauca， WTM）的主要碳水化合物代谢物具有较高的积累趋势，d -果糖是关键的差异代谢物。建立的偏最小二乘判别分析（PLS-DA）和偏最小二乘回归（PLSR）模型能有效区分大叶果亚种，准确预测d -果糖含量。这提供了一种快速，非破坏性的分析策略，以评估elata质量。
{"title":"Rapid identification and quality evaluation of Gastrodia elata variants using chemometrics to integrate GC-MS and NIRS technologies","authors":"Guangyao Li , Jieqing Li , Honggao Liu , Yuanzhong Wang","doi":"10.1016/j.jfca.2026.108963","DOIUrl":"10.1016/j.jfca.2026.108963","url":null,"abstract":"<div><div>Zhaotong <em>Gastrodia elata</em> Blume (<em>G. elata</em>) is a distinctive Chinese product used for food and medicine, yet there have been insufficient systematic comparisons of the metabolic components of sugar in different <em>G. elata</em> variants. This study employed near-infrared (NIR) spectroscopy combined with multivariate analysis methods to analyze and predict the accumulation of carbohydrate metabolites in various <em>G. elata</em> variants. The results indicate that <em>G. elata</em> Bl. f. glauca (WTM) shows a higher accumulation trend for the main carbohydrate metabolites and that <span>D</span>-fructose is a key differential metabolite. The constructed partial least squares discriminant analysis (PLS-DA) and partial least squares regression (PLSR) models effectively distinguish <em>G. elata</em> subspecies and accurately predict <span>D</span>-fructose content. This provides a rapid, non-destructive analytical strategy for evaluating <em>G. elata</em> quality.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108963"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170980","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108959
Biao Guan , Ruxue Wang , Wenting Wang , Jian Zhang , Huixiang Yan , Jia Jin , Jianguo Xu , Lei Li , Longhua Guo , Yanbo Zeng
MC-LR inhibits the activity of protein phosphatase, causing liver tumors. It is vital to detect MC-LR in water samples. Herein, this work developed the colorimetric and photothermal dual-mode aptasensor of microcystin-LR (MC-LR) detection with europium hexacyanoferrate (Eu-HCF) nanozyme. The peroxidase-like (POD-like) activity of Eu-HCF was higher than that of Ca-HCF, Mn-HCF and Cu-HCF nanozymes. The POD-like activity of Eu-HCF in the presence of MC-LR aptamer decreased, indicating that the MC-LR aptamer (Apt) was adhered to the surface of the Eu-HCF nanozyme. When the MC-LR Apt specifically recognized MC-LR, which further increased this inhibition. Therefore, detection of MC-LR was achieved using this colorimetric and photothermal dual-mode aptasensor with Eu-HCF nanozyme. The colorimetric aptasensor exhibited analytical performance for MC-LR detection in the range of 1–1500 ng L−1 and a detection limit of 0.33 ng L−1. This photothermal aptasensor showed linearity with MC-LR concentration at 1–1500 ng L−1, achieving a detection limit of 0.27 ng L−1. The proposed sensor had good selectivity for MC-LR detection in the presence of other microcystins and some metal ions. The proposed colorimetric and photothermal dual-mode aptasensor was successfully utilized for determination of MC-LR in tap and lake water samples with recovery rates ranged from 97.2 % to 110.4 %.
MC-LR抑制蛋白磷酸酶活性，引起肝脏肿瘤。水样中MC-LR的检测至关重要。本研究建立了以六氰高铁铕（Eu-HCF）纳米酶检测微囊藻毒素lr （MC-LR）的比色和光热双模适体传感器。Eu-HCF的过氧化物酶样（POD-like）活性高于Ca-HCF、Mn-HCF和Cu-HCF纳米酶。MC-LR适配体存在时，Eu-HCF的pod样活性降低，表明MC-LR适配体（Apt）粘附在Eu-HCF纳米酶的表面。当MC-LR Apt特异性识别MC-LR时，进一步增加了这种抑制作用。因此，使用这种具有Eu-HCF纳米酶的比色和光热双模适体传感器实现了MC-LR的检测。该比色传感器在1 ~ 1500 ng L−1范围内检测MC-LR，检出限为0.33 ng L−1。该光热适体传感器与MC-LR浓度在1 - 1500 ng L−1范围内呈线性关系，检出限为0.27 ng L−1。该传感器对其他微囊藻毒素和部分金属离子存在时的MC-LR检测具有良好的选择性。所建立的比色-光热双模感应传感器可用于自来水和湖水样品中MC-LR的测定，回收率为97.2% % ~ 110.4 %。
{"title":"Highly sensitive determination of Microcystin-LR using colorimetric and photothermal dual-mode aptasensor with europium hexacyanoferrate nanozyme","authors":"Biao Guan , Ruxue Wang , Wenting Wang , Jian Zhang , Huixiang Yan , Jia Jin , Jianguo Xu , Lei Li , Longhua Guo , Yanbo Zeng","doi":"10.1016/j.jfca.2026.108959","DOIUrl":"10.1016/j.jfca.2026.108959","url":null,"abstract":"<div><div>MC-LR inhibits the activity of protein phosphatase, causing liver tumors. It is vital to detect MC-LR in water samples. Herein, this work developed the colorimetric and photothermal dual-mode aptasensor of microcystin-LR (MC-LR) detection with europium hexacyanoferrate (Eu-HCF) nanozyme. The peroxidase-like (POD-like) activity of Eu-HCF was higher than that of Ca-HCF, Mn-HCF and Cu-HCF nanozymes. The POD-like activity of Eu-HCF in the presence of MC-LR aptamer decreased, indicating that the MC-LR aptamer (Apt) was adhered to the surface of the Eu-HCF nanozyme. When the MC-LR Apt specifically recognized MC-LR, which further increased this inhibition. Therefore, detection of MC-LR was achieved using this colorimetric and photothermal dual-mode aptasensor with Eu-HCF nanozyme. The colorimetric aptasensor exhibited analytical performance for MC-LR detection in the range of 1–1500 ng L<sup>−1</sup> and a detection limit of 0.33 ng L<sup>−1</sup>. This photothermal aptasensor showed linearity with MC-LR concentration at 1–1500 ng L<sup>−1</sup>, achieving a detection limit of 0.27 ng L<sup>−1</sup>. The proposed sensor had good selectivity for MC-LR detection in the presence of other microcystins and some metal ions. The proposed colorimetric and photothermal dual-mode aptasensor was successfully utilized for determination of MC-LR in tap and lake water samples with recovery rates ranged from 97.2 % to 110.4 %.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108959"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171087","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108960
Yaqin Wang , Wen Pan , Ranran Xu , Guangmin Liu , Hongwen Li , Xuwei Duan , Xiaoming Zhang , Shanshan Zhao , Jiahua Zhou , Baogang Wang
Cherries are rich in anthocyanins, but processing often causes their degradation. In this study, we comparatively assessed the processing adaptability of four cherry species (Prunus avium [PA], Prunus cerasus [PC], Prunus pseudocerasus [PP] and Prunus tomentosa [PT]) during thermal puree production. The phenolic composition of cherry berries exhibited variability among species. The dominant anthocyanins in PA, PC and PP were cyanidin-glycosides, while PT exhibited a distinctive profile where pelargonidin-3-O-rutinoside (Pg3R) accounted for 98 %. After puree processing, the retention rate of total anthocyanins was 80 % in PT, whereas PA and PP retained less than 20 %. This superior stability is attributed to the dominance of Pg3R in PT, which was found to be more stable than cyanidin-based anthocyanins during puree processing. Furthermore, PT showed the highest retention rates of phenolic acids and flavonols. Pulping was identified as the critical control point for pigments retention since the greatest loss of anthocyanins occurred during this stage, suggesting that the non-thermal processing procedure should be carefully optimized for color retention. Overall, these findings provide the foundation for preserving the color and nutritional quality of cherry products and highlight PT as a promising raw material for deep processing, owing to its superior retention of bioactive compounds.
{"title":"Anthocyanin retention in four cherry species with distinct phenolic profiles during puree processing","authors":"Yaqin Wang , Wen Pan , Ranran Xu , Guangmin Liu , Hongwen Li , Xuwei Duan , Xiaoming Zhang , Shanshan Zhao , Jiahua Zhou , Baogang Wang","doi":"10.1016/j.jfca.2026.108960","DOIUrl":"10.1016/j.jfca.2026.108960","url":null,"abstract":"<div><div>Cherries are rich in anthocyanins, but processing often causes their degradation. In this study, we comparatively assessed the processing adaptability of four cherry species (<em>Prunus avium</em> [PA], <em>Prunus cerasus</em> [PC], <em>Prunus pseudocerasus</em> [PP] and <em>Prunus tomentosa</em> [PT]) during thermal puree production. The phenolic composition of cherry berries exhibited variability among species. The dominant anthocyanins in PA, PC and PP were cyanidin-glycosides, while PT exhibited a distinctive profile where pelargonidin-3-<em>O</em>-rutinoside (Pg3R) accounted for 98 %. After puree processing, the retention rate of total anthocyanins was 80 % in PT<em>,</em> whereas PA and PP retained less than 20 %. This superior stability is attributed to the dominance of Pg3R in PT, which was found to be more stable than cyanidin-based anthocyanins during puree processing. Furthermore, PT showed the highest retention rates of phenolic acids and flavonols. Pulping was identified as the critical control point for pigments retention since the greatest loss of anthocyanins occurred during this stage, suggesting that the non-thermal processing procedure should be carefully optimized for color retention. Overall, these findings provide the foundation for preserving the color and nutritional quality of cherry products and highlight PT as a promising raw material for deep processing, owing to its superior retention of bioactive compounds.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108960"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076094","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108950
Zhengying Si , Feng Chen , Fan Jiang , Qiongzhang Wang , Liping Guo , Shanshan Yu , Yizheng Huang , Songyin Qiu , Yude Yu , Enjing Tian , Jiayao He , Guangsheng Liang , Zhao Li
Mushroom poisoning presents significant food safety and public health risks. The rapid, accurate point-of-care testing is critical for detoxification and saving lives. However, traditional toxin-based assays require costly instrumentation and specialized operators, making them unsuitable for rapid on-site testing of poisonous mushrooms. Thus, we developed a portable multiplex qPCR platform featuring a novel nucleic acid release rubbing tube that enables integrated sample-to-answer molecular diagnosis. This mechanically assisted nucleic acid release concept eliminates the need for chemical lysis or centrifugation. The cost-effective platform detects as few as 0.5 copies µL−1 (830.5 zM or 1.54 ag/μL) and simultaneously tests 6 samples / 12 species in 38 min—nearly half the time of standard commercial mushroom qPCR assays. Assay specificity was validated using 8 primer/probe sets derived from database-scale internal transcribed spacer (ITS) regions design workflow. Moreover, we successfully tested 24 toxic mushroom samples under raw, cooked, and digested conditions, demonstrating robust adaptability across real-world matrices. Beyond mushroom toxins, this modular, field-deployable qPCR architecture provides a prospective framework for universal on-site pathogen detection, environmental surveillance, and resource-limited diagnostic applications.
{"title":"Quantitative and rapid on-site identification of multi-species toxic mushrooms with a portable sample-to-answer platform","authors":"Zhengying Si , Feng Chen , Fan Jiang , Qiongzhang Wang , Liping Guo , Shanshan Yu , Yizheng Huang , Songyin Qiu , Yude Yu , Enjing Tian , Jiayao He , Guangsheng Liang , Zhao Li","doi":"10.1016/j.jfca.2026.108950","DOIUrl":"10.1016/j.jfca.2026.108950","url":null,"abstract":"<div><div>Mushroom poisoning presents significant food safety and public health risks. The rapid, accurate point-of-care testing is critical for detoxification and saving lives. However, traditional toxin-based assays require costly instrumentation and specialized operators, making them unsuitable for rapid on-site testing of poisonous mushrooms. Thus, we developed a portable multiplex qPCR platform featuring a novel nucleic acid release rubbing tube that enables integrated sample-to-answer molecular diagnosis. This mechanically assisted nucleic acid release concept eliminates the need for chemical lysis or centrifugation. The cost-effective platform detects as few as 0.5 copies µL<sup>−1</sup> (830.5 zM or 1.54 ag/μL) and simultaneously tests 6 samples / 12 species in 38 min—nearly half the time of standard commercial mushroom qPCR assays. Assay specificity was validated using 8 primer/probe sets derived from database-scale internal transcribed spacer (ITS) regions design workflow. Moreover, we successfully tested 24 toxic mushroom samples under raw, cooked, and digested conditions, demonstrating robust adaptability across real-world matrices. Beyond mushroom toxins, this modular, field-deployable qPCR architecture provides a prospective framework for universal on-site pathogen detection, environmental surveillance, and resource-limited diagnostic applications.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108950"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171122","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108961
Qiang Hu , Zhuoyu Huang , Shuangqi Cheng , Leping Quan , Lan Wang , Guangfa Xie , Qi Peng
Bitterness is a critical sensory attribute that influences the consumer acceptance and production quality of Huangjiu (Chinese rice wine). While moderate bitterness contributes to its complexity, excessive levels disrupt flavor harmony and hinder industrial mechanization. This review provides a comprehensive summary of the origin, identification, and control of bitter compounds in alcoholic beverages, with particular emphasis on Huangjiu. Drawing on recent advances in sensory-guided fractionation, mass spectrometry, and taste-directed isolation, this review outlines methodologies that have been successfully applied to wine, sake, and beer, and discuss their implications for Huangjiu. Available evidence suggests that bitter peptides may contribute more strongly than free amino acids to Huangjiu bitterness, although systematic reconstruction/omission tests remain scarce. Notably, hydrophobic peptides derived from rice and wheat proteins may be responsible for residual bitterness, based on analogy to rice-based fermentations and limited Huangjiu taste-guided identifications. A critical analysis of debittering strategies—including adsorption, masking, and enzymatic approaches—is also presented. Where applicable, engineering recommendations are presented as indicative pilot ranges rather than universally validated operating conditions. This review offers valuable insights and practical guidance for improving the sensory quality of Huangjiu and advancing its moderniza.
{"title":"Advances in the study of bitter compounds in alcoholic beverages: A review and implications for the production of Chinese Huangjiu","authors":"Qiang Hu , Zhuoyu Huang , Shuangqi Cheng , Leping Quan , Lan Wang , Guangfa Xie , Qi Peng","doi":"10.1016/j.jfca.2026.108961","DOIUrl":"10.1016/j.jfca.2026.108961","url":null,"abstract":"<div><div>Bitterness is a critical sensory attribute that influences the consumer acceptance and production quality of Huangjiu (Chinese rice wine). While moderate bitterness contributes to its complexity, excessive levels disrupt flavor harmony and hinder industrial mechanization. This review provides a comprehensive summary of the origin, identification, and control of bitter compounds in alcoholic beverages, with particular emphasis on Huangjiu. Drawing on recent advances in sensory-guided fractionation, mass spectrometry, and taste-directed isolation, this review outlines methodologies that have been successfully applied to wine, sake, and beer, and discuss their implications for Huangjiu. Available evidence suggests that bitter peptides may contribute more strongly than free amino acids to Huangjiu bitterness, although systematic reconstruction/omission tests remain scarce. Notably, hydrophobic peptides derived from rice and wheat proteins may be responsible for residual bitterness, based on analogy to rice-based fermentations and limited Huangjiu taste-guided identifications. A critical analysis of debittering strategies—including adsorption, masking, and enzymatic approaches—is also presented. Where applicable, engineering recommendations are presented as indicative pilot ranges rather than universally validated operating conditions. This review offers valuable insights and practical guidance for improving the sensory quality of Huangjiu and advancing its moderniza.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108961"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170979","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}
This study analyzed the concentrations of toxic (Cr, Co, Cu, etc.) and radiotoxic (U, Th) heavy metals (HMs) in 40 commercial cereal samples consumed in Türkiye by using an energy dispersive X-ray fluorescence spectrometer. Health risks caused by ingestion of cereal samples were assessed using the hazard index (HI), annual effective dose (EEff), and the excess lifetime cancer risk (LCR) models. The average concentrations (mg/kg dry weight) of HMs analyzed in the samples were 2.7 (Cr), 6.4 (Co), 7.9 (Cu), 49.8 (Fe), 49.4 (Mn), 7.6 (Ni), 40.4 (Zn), 1.0 (U), and 1.4 (Th). Wheat and maize showed HI > 1, indicating potential concern for consumers. The total annual effective dose exceeded global averages primarily due to Th in cereal samples. Findings highlight the need for monitoring and consumer guidance.
{"title":"Analysis of toxic and radiotoxic heavy metals in some cereal grains consumed in Türkiye and assessment of potential health risk","authors":"Şeref Turhan , Ergin Murat Altuner , Aslı Kurnaz , Kenan Akyol , Aybaba Hançerlioğulları , Aydan Altıkulaç","doi":"10.1016/j.jfca.2026.108958","DOIUrl":"10.1016/j.jfca.2026.108958","url":null,"abstract":"<div><div>This study analyzed the concentrations of toxic (Cr, Co, Cu, etc.) and radiotoxic (U, Th) heavy metals (HMs) in 40 commercial cereal samples consumed in Türkiye by using an energy dispersive X-ray fluorescence spectrometer. Health risks caused by ingestion of cereal samples were assessed using the hazard index (HI), annual effective dose (E<sub>Eff</sub>), and the excess lifetime cancer risk (LCR) models. The average concentrations (mg/kg dry weight) of HMs analyzed in the samples were 2.7 (Cr), 6.4 (Co), 7.9 (Cu), 49.8 (Fe), 49.4 (Mn), 7.6 (Ni), 40.4 (Zn), 1.0 (U), and 1.4 (Th). Wheat and maize showed HI > 1, indicating potential concern for consumers. The total annual effective dose exceeded global averages primarily due to Th in cereal samples. Findings highlight the need for monitoring and consumer guidance.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108958"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170983","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 : 2026-01-29DOI: 10.1016/j.jfca.2026.108944
Bafreen Jaafar Mohammed Saleem Hamosi , Tülay Gürsoy , Necdet Karakoyun , Adem Zengin , Mustafa Bilici
In this study, a surface-imprinted molecularly imprinted polymer (MIP) was prepared on bentonite (BNT) to create a selective solid-phase extraction (SPE) sorbent for detecting profenofos (PFF), a commonly used organophosphorus pesticide. The MIP–BNT material was produced through surface-initiated free-radical polymerization, and structural analyses confirmed the presence of specific binding sites, uniform morphology, and an enhanced surface area. Adsorption behavior followed a pseudo-second-order kinetic model (R2= 0.9965), while equilibrium data showed strong agreement with the Langmuir isotherm (R2= 0.9979), indicating monolayer adsorption. Key SPE parameters—including pH, sorbent amount, desorption time, and eluent volume—were systematically optimized. The final conditions (pH 6.0, 10 mg sorbent, 25 min desorption, 150 µL eluent) ensured high recovery and repeatability. When coupled with UV–vis spectrophotometry, the optimized MIP-SPE method provided a wide linear range (0.1–270 µM), a low detection limit (0.03 µM), and stable performance over at least eight reuse cycles. Recovery experiments conducted in food and water matrices yielded values between 94.01 % and 100.42 %, with RSD values below 5 %, and results were consistent with HPLC measurements. Overall, the developed approach presents a selective, cost-effective, and environmentally friendly alternative for routine PFF analysis.
{"title":"Selective solid-phase extraction and determination of profenofos from food and water samples using surface molecularly-imprinted bentonite","authors":"Bafreen Jaafar Mohammed Saleem Hamosi , Tülay Gürsoy , Necdet Karakoyun , Adem Zengin , Mustafa Bilici","doi":"10.1016/j.jfca.2026.108944","DOIUrl":"10.1016/j.jfca.2026.108944","url":null,"abstract":"<div><div>In this study, a surface-imprinted molecularly imprinted polymer (MIP) was prepared on bentonite (BNT) to create a selective solid-phase extraction (SPE) sorbent for detecting profenofos (PFF), a commonly used organophosphorus pesticide. The MIP–BNT material was produced through surface-initiated free-radical polymerization, and structural analyses confirmed the presence of specific binding sites, uniform morphology, and an enhanced surface area. Adsorption behavior followed a pseudo-second-order kinetic model (R<sup>2</sup>= 0.9965), while equilibrium data showed strong agreement with the Langmuir isotherm (R<sup>2</sup>= 0.9979), indicating monolayer adsorption. Key SPE parameters—including pH, sorbent amount, desorption time, and eluent volume—were systematically optimized. The final conditions (pH 6.0, 10 mg sorbent, 25 min desorption, 150 µL eluent) ensured high recovery and repeatability. When coupled with UV–vis spectrophotometry, the optimized MIP-SPE method provided a wide linear range (0.1–270 µM), a low detection limit (0.03 µM), and stable performance over at least eight reuse cycles. Recovery experiments conducted in food and water matrices yielded values between 94.01 % and 100.42 %, with RSD values below 5 %, and results were consistent with HPLC measurements. Overall, the developed approach presents a selective, cost-effective, and environmentally friendly alternative for routine PFF analysis.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108944"},"PeriodicalIF":4.6,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076084","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 : 2026-01-28DOI: 10.1016/j.jfca.2026.108946
Donghao Zhang , Yufei Wang , Weijie Zhang , Lingqian Yin , Zhongzhen Lin , Peng Ren , Feng Xu , Yan Wang , Ye Wang , Yiping Liu
High-fat diets (HFDs) are commonly used to modulate growth and meat quality in poultry; however, the duration- and muscle-specific effects remain unclear. In this study, Guangyuan Grey chickens were randomly assigned at day 150 into control, short-term HFD (SHFD), and long-term HFD (LHFD) groups (9 pens/treatment; 10 birds/pen). The HFD was formulated by increasing soybean oil from 1 % to 7 %, replacing corn and wheat bran. The pectoralis major (PEM) and soleus (SOL) muscles were evaluated for color, pH (15 min/24 h), drip/cooking loss, and shear force. Fatty acids were analyzed by GC-MS, volatiles by electronic nose, and untargeted metabolomics by LC-MS. LHFD resulted in decreased redness (a*), increased drip/cooking loss, and shear force (P < 0.05) with higher palmitic/stearic acids and aldehydes/sulfur volatiles. SHFD caused an increase in monounsaturated fatty acids and modestly enhanced aroma-related alcohols/ketones without significantly impairment in tenderness or water-holding capacity. Metabolomics indicated that amino acid metabolism and lipid-stress shifted in PEM and oxidative-stress was remodeled in SOL, implicating linoleic/unsaturated-fatty-acid pathways. These findings show that HFD effects are muscle-type and duration-dependent, with SHFD enhances flavor while LHFD leads to quality deterioration. The results provide a basis for optimizing diet fat level and duration strategies to improve poultry meat quality.
{"title":"Effects of short- and long-term high-fat diet feeding on muscle-type specific metabolism and meat quality in chickens","authors":"Donghao Zhang , Yufei Wang , Weijie Zhang , Lingqian Yin , Zhongzhen Lin , Peng Ren , Feng Xu , Yan Wang , Ye Wang , Yiping Liu","doi":"10.1016/j.jfca.2026.108946","DOIUrl":"10.1016/j.jfca.2026.108946","url":null,"abstract":"<div><div>High-fat diets (HFDs) are commonly used to modulate growth and meat quality in poultry; however, the duration- and muscle-specific effects remain unclear. In this study, Guangyuan Grey chickens were randomly assigned at day 150 into control, short-term HFD (SHFD), and long-term HFD (LHFD) groups (9 pens/treatment; 10 birds/pen). The HFD was formulated by increasing soybean oil from 1 % to 7 %, replacing corn and wheat bran. The pectoralis major (PEM) and soleus (SOL) muscles were evaluated for color, pH (15 min/24 h), drip/cooking loss, and shear force. Fatty acids were analyzed by GC-MS, volatiles by electronic nose, and untargeted metabolomics by LC-MS. LHFD resulted in decreased redness (a*), increased drip/cooking loss, and shear force (<em>P</em> < 0.05) with higher palmitic/stearic acids and aldehydes/sulfur volatiles. SHFD caused an increase in monounsaturated fatty acids and modestly enhanced aroma-related alcohols/ketones without significantly impairment in tenderness or water-holding capacity. Metabolomics indicated that amino acid metabolism and lipid-stress shifted in PEM and oxidative-stress was remodeled in SOL, implicating linoleic/unsaturated-fatty-acid pathways. These findings show that HFD effects are muscle-type and duration-dependent, with SHFD enhances flavor while LHFD leads to quality deterioration. The results provide a basis for optimizing diet fat level and duration strategies to improve poultry meat quality.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108946"},"PeriodicalIF":4.6,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076012","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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