Pub Date : 2025-02-06DOI: 10.1016/j.jfca.2025.107330
Fernanda C.O. L. Martins , Wanessa R. Melchert
Carbamates and dithiocarbamates are employed in agricultural practices to avoid pests, as well as in the chemical and pharmaceutical industries. Furthermore, recent research has shown that they can be used to treat medical conditions that include Parkinson’s and Alzheimer’s disease and as antiretroviral drugs against HIV/AIDS. Nonetheless, these pesticides are also toxic to humans, animals, and the environment at high concentrations and can degrade; therefore, determining and identifying them in food, water, and environmental samples is important. This paper focuses on recent advances in analytical methods for determining carbamates and dithiocarbamates in several samples, showing the evolution, advantages, and limitations of the main analytical techniques through a critical discussion according to analytical parameters and Green Analytical Chemistry.
{"title":"Trends in determining carbamates and dithiocarbamates in food samples","authors":"Fernanda C.O. L. Martins , Wanessa R. Melchert","doi":"10.1016/j.jfca.2025.107330","DOIUrl":"10.1016/j.jfca.2025.107330","url":null,"abstract":"<div><div>Carbamates and dithiocarbamates are employed in agricultural practices to avoid pests, as well as in the chemical and pharmaceutical industries. Furthermore, recent research has shown that they can be used to treat medical conditions that include Parkinson’s and Alzheimer’s disease and as antiretroviral drugs against HIV/AIDS. Nonetheless, these pesticides are also toxic to humans, animals, and the environment at high concentrations and can degrade; therefore, determining and identifying them in food, water, and environmental samples is important. This paper focuses on recent advances in analytical methods for determining carbamates and dithiocarbamates in several samples, showing the evolution, advantages, and limitations of the main analytical techniques through a critical discussion according to analytical parameters and Green Analytical Chemistry.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107330"},"PeriodicalIF":4.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394533","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 : 2025-02-06DOI: 10.1016/j.jfca.2025.107340
Douglas Evangelista Braga , Valterney Lima Deus , José Eduardo Gonçalves , Ederlan de Souza Ferreira , Maria Beatriz Abreu Gloria
Dry-fermented sausages are significant source of histamine and tyramine, both of which pose risks for healthy individuals, and, in special, for susceptible ones (histamine intolerants and those under mono aminoxidase inhibitor drugs). This study aimed to develop a dilute-and-shoot procedure for multi-amine analysis in sausages using HPLC-fluorescence. The proposed method is simple, rapid, and does not require fat extraction or exhibit a matrix effect. Amine recovery ranged from 86.1 % (phenylethylamine) to 109.9 % (histamine). Analytical curves were linear (R2 ≥0.9811). The method was efficient and sensitive (LOQ-1.56–4.08 mg/kg). 54 dry-fermented sausages were analyzed. All 10 amines were detected in Italian, whereas Mini Hamburgues contained only three amines. Mean total amine levels were higher in Gourmet Italian (1587 mg/kg), and lower in Serrano (104.0 mg/kg). Tyramine was present in all types of sausage, accounting for 25.8–98.9 % of the total amine. Histamine was present in most types (77.8 % predominance), with higher levels in Gourmet Italian (650.5 mg/kg). Principal component and hierarchical cluster analyses classified the nine sausage types into six clusters, distinguishing Serrano & Milano, and Brianza & Italian & Friolano, from the others. These findings highlight the need for industries to mitigate amine formation in dry-fermented sausage.
{"title":"Dilute and shoot HPLC-fluorescence method for the quantification of free bioactive amines in dry-fermented sausage","authors":"Douglas Evangelista Braga , Valterney Lima Deus , José Eduardo Gonçalves , Ederlan de Souza Ferreira , Maria Beatriz Abreu Gloria","doi":"10.1016/j.jfca.2025.107340","DOIUrl":"10.1016/j.jfca.2025.107340","url":null,"abstract":"<div><div>Dry-fermented sausages are significant source of histamine and tyramine, both of which pose risks for healthy individuals, and, in special, for susceptible ones (histamine intolerants and those under mono aminoxidase inhibitor drugs). This study aimed to develop a dilute-and-shoot procedure for multi-amine analysis in sausages using HPLC-fluorescence. The proposed method is simple, rapid, and does not require fat extraction or exhibit a matrix effect. Amine recovery ranged from 86.1 % (phenylethylamine) to 109.9 % (histamine). Analytical curves were linear (R<sup>2</sup> ≥0.9811). The method was efficient and sensitive (LOQ-1.56–4.08 mg/kg). 54 dry-fermented sausages were analyzed. All 10 amines were detected in Italian, whereas Mini Hamburgues contained only three amines. Mean total amine levels were higher in Gourmet Italian (1587 mg/kg), and lower in Serrano (104.0 mg/kg). Tyramine was present in all types of sausage, accounting for 25.8–98.9 % of the total amine. Histamine was present in most types (77.8 % predominance), with higher levels in Gourmet Italian (650.5 mg/kg). Principal component and hierarchical cluster analyses classified the nine sausage types into six clusters, distinguishing Serrano & Milano, and Brianza & Italian & Friolano, from the others. These findings highlight the need for industries to mitigate amine formation in dry-fermented sausage.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107340"},"PeriodicalIF":4.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419019","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 : 2025-02-06DOI: 10.1016/j.jfca.2025.107342
Qingyu Chen , Te Ma , Naishuo Wei , Yunlei Fan , Wei Zhang , Zeyu Wang , Satoru Tsuchikawa , Yu Chen , Jun Chen
The consumption of fresh goji berries has become an increasingly popular trend in China. However, they have a relatively short shelf life and are highly susceptible to rapid deterioration. This study measured the excitation-emission matrix (EEM) of goji berries during storage. Based on these results, a system was developed that integrates UVA LED light sources and an industrial camera to capture both color and fluorescence images. In the experiment, color and fluorescence images of the berries were captured at 24-hour intervals, and their firmness was assessed. The HSV, RGB, and Lab color space components of the images were extracted. The relationships between these color components and goji berry quality were analyzed using simple linear regression and partial least squares regression (PLSR). A regression model was developed to evaluate berry firmness. The PLSR model's coefficients of determination (R²) for calibration, prediction, and cross-validation were 0.91, 0.89, and 0.86, respectively, with corresponding root mean square errors (RMSE) of 0.11, 0.13, and 0.14. The results show that the proposed imaging detection system enables non-contact firmness measurement of fresh goji berries, offering a cost-effective solution with significant potential for broader applications.
{"title":"Evaluating goji berry (Lycium barbarum L.) quality change during storage using color and fluorescence imaging system","authors":"Qingyu Chen , Te Ma , Naishuo Wei , Yunlei Fan , Wei Zhang , Zeyu Wang , Satoru Tsuchikawa , Yu Chen , Jun Chen","doi":"10.1016/j.jfca.2025.107342","DOIUrl":"10.1016/j.jfca.2025.107342","url":null,"abstract":"<div><div>The consumption of fresh goji berries has become an increasingly popular trend in China. However, they have a relatively short shelf life and are highly susceptible to rapid deterioration. This study measured the excitation-emission matrix (EEM) of goji berries during storage. Based on these results, a system was developed that integrates UVA LED light sources and an industrial camera to capture both color and fluorescence images. In the experiment, color and fluorescence images of the berries were captured at 24-hour intervals, and their firmness was assessed. The HSV, RGB, and Lab color space components of the images were extracted. The relationships between these color components and goji berry quality were analyzed using simple linear regression and partial least squares regression (PLSR). A regression model was developed to evaluate berry firmness. The PLSR model's coefficients of determination (R²) for calibration, prediction, and cross-validation were 0.91, 0.89, and 0.86, respectively, with corresponding root mean square errors (RMSE) of 0.11, 0.13, and 0.14. The results show that the proposed imaging detection system enables non-contact firmness measurement of fresh goji berries, offering a cost-effective solution with significant potential for broader applications.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107342"},"PeriodicalIF":4.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377453","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 : 2025-02-06DOI: 10.1016/j.jfca.2025.107321
Wei Zhang , Zhen-quan Yang , Lixia Xiao , Xuechao Xu , Tianzu Guan , Wenyuan Zhou , Xiaojuan Gong , Qin Hu
A dual-mode gas-sensitive paper indicator was developed by using carbon dots (CDs) as sensing element, focusing on non-contact monitoring of seafood freshness. The CDs was useful for determining ammonia in a linear range of 1.0–100.0 μM. Importantly, the CDs responded to pH changes instantly via both visible colorimetric and fluorescence observation. A pronounced color variation of CDs in both visible colorimetric (from blue to pink) and fluorescent (diminished blue emission) mode was observed concurrently as pH varied from acidity to alkalinity. A paper indicator for pH visualization by naked eyes was prepared by using easy-to-apply drop-coating deposition of CDs solution onto filter paper. Specifically, the feasibility and efficacy of the CDs-based paper indicator was evaluated as a real time non-contact freshness indicator of shrimp, fish and razor clam samples during its storage. The CDs-based color-changing smart indicator reported here provided a basis to develop an efficient dual-mode pH meter for visually assessing seafood freshness in supply chain.
{"title":"Colorimetric and fluorescent paper indicator for seafood freshness monitoring using gas-sensitive carbon dots-based paper indicator","authors":"Wei Zhang , Zhen-quan Yang , Lixia Xiao , Xuechao Xu , Tianzu Guan , Wenyuan Zhou , Xiaojuan Gong , Qin Hu","doi":"10.1016/j.jfca.2025.107321","DOIUrl":"10.1016/j.jfca.2025.107321","url":null,"abstract":"<div><div>A dual-mode gas-sensitive paper indicator was developed by using carbon dots (CDs) as sensing element, focusing on non-contact monitoring of seafood freshness. The CDs was useful for determining ammonia in a linear range of 1.0–100.0 μM. Importantly, the CDs responded to pH changes instantly via both visible colorimetric and fluorescence observation. A pronounced color variation of CDs in both visible colorimetric (from blue to pink) and fluorescent (diminished blue emission) mode was observed concurrently as pH varied from acidity to alkalinity. A paper indicator for pH visualization by naked eyes was prepared by using easy-to-apply drop-coating deposition of CDs solution onto filter paper. Specifically, the feasibility and efficacy of the CDs-based paper indicator was evaluated as a real time non-contact freshness indicator of shrimp, fish and razor clam samples during its storage. The CDs-based color-changing smart indicator reported here provided a basis to develop an efficient dual-mode pH meter for visually assessing seafood freshness in supply chain.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107321"},"PeriodicalIF":4.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143394540","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 : 2025-02-05DOI: 10.1016/j.jfca.2025.107337
Yizhan Ma , Su Hyun Lee , Mijin Guk , Sungeun Cho , Yookyung Kim
Plant-based yogurts are increasingly studied owing to the rising demand for dairy alternatives. This study evaluated the effects of incorporating 5 % mealworm protein (MP) into soy yogurt (SMY) and compared the physicochemical, rheological, and flavor properties of plain soy yogurt (SY) and milk yogurt (control). After 8 h of fermentation, the yogurt had a pH below 4.6. MP reduced the titratable acidity (0.66 %) compared to that of control (1.03 %) and was similar to that of SY (0.60 %). SY and SMY (2.77 ×106 CFU/mL) exhibited lower Lactobacillus counts than the control (5.97 ×106 CFU/mL). SMY improved the gel properties of SY by lowering its high G′ and firmness. SMY demonstrated superior structural stability, enhanced water-holding capacity, and reduced syneresis (52.77 % and 11.35 %) compared to SY (50.17 % and 13.41 %) and control (50.17 % and 19.51 %). SMY showed enhanced antioxidant properties, with higher isoflavones (32.80 mg/g) and polyphenol content (0.36 GAE/g) and a significantly reduced DPPH IC50 (115.79 mg/mL) compared to SY (20.89 mg/g, 0.35 GAE/g, and 244 mg/mL). E-nose analysis revealed nutty aldehyde flavors in SMY, while fermentation removed mealworm-related odors, and e-tongue results showed increased sourness, umami, and bitterness. These findings indicate that MP incorporation is a promising plant-based dairy alternative.
{"title":"Enhancing soy yogurt texture and functionality with mealworm protein","authors":"Yizhan Ma , Su Hyun Lee , Mijin Guk , Sungeun Cho , Yookyung Kim","doi":"10.1016/j.jfca.2025.107337","DOIUrl":"10.1016/j.jfca.2025.107337","url":null,"abstract":"<div><div>Plant-based yogurts are increasingly studied owing to the rising demand for dairy alternatives. This study evaluated the effects of incorporating 5 % mealworm protein (MP) into soy yogurt (SMY) and compared the physicochemical, rheological, and flavor properties of plain soy yogurt (SY) and milk yogurt (control). After 8 h of fermentation, the yogurt had a pH below 4.6. MP reduced the titratable acidity (0.66 %) compared to that of control (1.03 %) and was similar to that of SY (0.60 %). SY and SMY (2.77 ×10<sup>6</sup> CFU/mL) exhibited lower <em>Lactobacillus</em> counts than the control (5.97 ×10<sup>6</sup> CFU/mL). SMY improved the gel properties of SY by lowering its high G′ and firmness. SMY demonstrated superior structural stability, enhanced water-holding capacity, and reduced syneresis (52.77 % and 11.35 %) compared to SY (50.17 % and 13.41 %) and control (50.17 % and 19.51 %). SMY showed enhanced antioxidant properties, with higher isoflavones (32.80 mg/g) and polyphenol content (0.36 GAE/g) and a significantly reduced DPPH IC<sub>50</sub> (115.79 mg/mL) compared to SY (20.89 mg/g, 0.35 GAE/g, and 244 mg/mL). E-nose analysis revealed nutty aldehyde flavors in SMY, while fermentation removed mealworm-related odors, and e-tongue results showed increased sourness, umami, and bitterness. These findings indicate that MP incorporation is a promising plant-based dairy alternative.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107337"},"PeriodicalIF":4.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143265789","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 : 2025-02-05DOI: 10.1016/j.jfca.2025.107334
Mengdi Liang , Zhenlian Han , Mengru Li , Yuanyuan Shen , Zhengwei Liu , Xiaoyu Geng , Xiang Li , Yongbo Cao , Hao Shi , Xiangqian Li , Shuai He , Pei Liu
Ascorbic acid (AA) is vital for health, and its quick, accurate detection is crucial for food safety and health diagnostics. Traditional methods are often complex and expensive, limiting on-site use. To address this, we developed a smartphone-based colorimetric sensor using Zn/Co bimetallic organic framework-derived nanozymes (BiM-ZIF-C) for rapid AA detection. The nanozymes, synthesized via room-temperature pyrolysis, feature a uniform dispersion and a rich oxygen vacancy structure resembling a bunch of grapes. These nanozymes exhibit strong peroxidase-like activity, catalyzing the oxidation of TMB to a blue product, which is inhibited by AA. The sensor detects AA through three modes: visual, colorimetric, and smartphone-assisted. The linear detection range was 0.2–4.5 mM in visual mode and 0.01–0.2 mM in colorimetric mode, with limits of detection of 2 mM and 2.01 μM, respectively. The smartphone system, integrated with custom optical devices and software, achieved a similar performance with a limit of detection of 2.26 μM. The method was validated using vitamin C tablets, with results consistent with those obtained by traditional spectrophotometric techniques. This portable, tri-mode detection system presents a cost-effective, rapid solution for on-site AA monitoring, with promising applications in food safety and health diagnostics.
{"title":"Smartphone-based colorimetric sensor for on-site and tri-mode detection of ascorbic acid using Zn/Co bimetallic organic framework-derived nanozymes","authors":"Mengdi Liang , Zhenlian Han , Mengru Li , Yuanyuan Shen , Zhengwei Liu , Xiaoyu Geng , Xiang Li , Yongbo Cao , Hao Shi , Xiangqian Li , Shuai He , Pei Liu","doi":"10.1016/j.jfca.2025.107334","DOIUrl":"10.1016/j.jfca.2025.107334","url":null,"abstract":"<div><div>Ascorbic acid (AA) is vital for health, and its quick, accurate detection is crucial for food safety and health diagnostics. Traditional methods are often complex and expensive, limiting on-site use. To address this, we developed a smartphone-based colorimetric sensor using Zn/Co bimetallic organic framework-derived nanozymes (BiM-ZIF-C) for rapid AA detection. The nanozymes, synthesized via room-temperature pyrolysis, feature a uniform dispersion and a rich oxygen vacancy structure resembling a bunch of grapes. These nanozymes exhibit strong peroxidase-like activity, catalyzing the oxidation of TMB to a blue product, which is inhibited by AA. The sensor detects AA through three modes: visual, colorimetric, and smartphone-assisted. The linear detection range was 0.2–4.5 mM in visual mode and 0.01–0.2 mM in colorimetric mode, with limits of detection of 2 mM and 2.01 μM, respectively. The smartphone system, integrated with custom optical devices and software, achieved a similar performance with a limit of detection of 2.26 μM. The method was validated using vitamin C tablets, with results consistent with those obtained by traditional spectrophotometric techniques. This portable, tri-mode detection system presents a cost-effective, rapid solution for on-site AA monitoring, with promising applications in food safety and health diagnostics.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107334"},"PeriodicalIF":4.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143348212","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 : 2025-02-04DOI: 10.1016/j.jfca.2025.107327
Jinghao Zhou , Peng Deng , Kun Zhang , Qiuming Chen , Maomao Zeng , Zhiyong He , Jie Chen , Zhaojun Wang
The impact of freezing time on the quality of raw beef was investigated in this study. The essential components, thiobarbituric acid reactive substances (TBARS) values, and protein carbonyl content were monitored during freeze-thaw cycles. There were obvious protein and lipid oxidation during the freeze-thaw cycles. The carbonyl content and TBARS values increase from 1.90 ± 0.01 mmol/mg protein and 0.23 ± 0.01 mg/kg of the control group to 2.27 ± 0.03 mmol/mg protein and 0.51 ± 0.02 mg/kg at 7 freeze-thaw cycles. The findings confirmed that freeze-thaw cycles can serve as an acceleration method for freezing storage. The acceleration model was reliable for up to 3 freeze-thaw cycles, with one freeze-thaw cycle being equivalent to 30 days of freezing storage. However, similarity to actual freezing storage decreased rapidly after 3 freeze-thaw cycles. The Hidden Markov Model (HMM) successfully classified and predicted quality changes in raw beef during freezing storage. It accurately predicted the quality level at specific time interval and determined shelf life by tracking the transition from fresh to spoiled state. Overall, HMM proved to be an effective tool for predicting quality changes in raw beef during freezing storage, promoting the maximum utilization of freezing beef.
{"title":"Impact of freeze-thaw cycles on raw beef quality deterioration and quality prediction using Hidden Markov model analysis","authors":"Jinghao Zhou , Peng Deng , Kun Zhang , Qiuming Chen , Maomao Zeng , Zhiyong He , Jie Chen , Zhaojun Wang","doi":"10.1016/j.jfca.2025.107327","DOIUrl":"10.1016/j.jfca.2025.107327","url":null,"abstract":"<div><div>The impact of freezing time on the quality of raw beef was investigated in this study. The essential components, thiobarbituric acid reactive substances (TBARS) values, and protein carbonyl content were monitored during freeze-thaw cycles. There were obvious protein and lipid oxidation during the freeze-thaw cycles. The carbonyl content and TBARS values increase from 1.90 ± 0.01 mmol/mg protein and 0.23 ± 0.01 mg/kg of the control group to 2.27 ± 0.03 mmol/mg protein and 0.51 ± 0.02 mg/kg at 7 freeze-thaw cycles. The findings confirmed that freeze-thaw cycles can serve as an acceleration method for freezing storage. The acceleration model was reliable for up to 3 freeze-thaw cycles, with one freeze-thaw cycle being equivalent to 30 days of freezing storage. However, similarity to actual freezing storage decreased rapidly after 3 freeze-thaw cycles. The Hidden Markov Model (HMM) successfully classified and predicted quality changes in raw beef during freezing storage. It accurately predicted the quality level at specific time interval and determined shelf life by tracking the transition from fresh to spoiled state. Overall, HMM proved to be an effective tool for predicting quality changes in raw beef during freezing storage, promoting the maximum utilization of freezing beef.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107327"},"PeriodicalIF":4.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143265378","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 : 2025-02-04DOI: 10.1016/j.jfca.2025.107332
Cintia Stefhany Ripke Ferreira , Eloize Silva Alves , Amanda Gouveia Mizuta , Lucas Ulisses Rovigatti Chiavelli , Benício Alves de Abreu Filho , Rodrigo Meneghetti Pontes , Jane Martha Graton Mikcha , Oscar Oliveira Santos
In human milk banks (HMBs) Holder pasteurization (HOP) is widely used for the treatment of human milk (HM). However, considerable challenges arise due to the technique eradicating Lactobacillus spp. and drastically reducing the concentration of fatty acids after treatment. We evaluated the effect of short-wave ultraviolet radiation (UV-C) under optimized conditions of time and distance, providing an alternative to HOP concerning the inactivation of the coliform group and maintenance of HM components. The results demonstrated that UV-C ensured inactivation of the coliform group, with a reduction of 28 colony-forming units (CFU/mL). Moreover, in an innovative manner, it preserved Lactobacillus spp. at values exceeding 4 log CFU/mL, whereas HOP eliminated these essential probiotics for neonatal development, with a reduction of 5.48 log CFU/mL. UV-C also showed minimal loss in the total composition of unsaturated fatty acids and maintained mineral content. Therefore, UV-C offers technological advantages as a strategy for HMBs.
{"title":"Optimized application of UV-C radiation in human milk: Combined effects on microbiological control of total coliforms and Lactobacillus spp., and the quality of fatty acids and minerals","authors":"Cintia Stefhany Ripke Ferreira , Eloize Silva Alves , Amanda Gouveia Mizuta , Lucas Ulisses Rovigatti Chiavelli , Benício Alves de Abreu Filho , Rodrigo Meneghetti Pontes , Jane Martha Graton Mikcha , Oscar Oliveira Santos","doi":"10.1016/j.jfca.2025.107332","DOIUrl":"10.1016/j.jfca.2025.107332","url":null,"abstract":"<div><div>In human milk banks (HMBs) Holder pasteurization (HOP) is widely used for the treatment of human milk (HM). However, considerable challenges arise due to the technique eradicating <em>Lactobacillus</em> spp. and drastically reducing the concentration of fatty acids after treatment. We evaluated the effect of short-wave ultraviolet radiation (UV-C) under optimized conditions of time and distance, providing an alternative to HOP concerning the inactivation of the coliform group and maintenance of HM components. The results demonstrated that UV-C ensured inactivation of the coliform group, with a reduction of 28 colony-forming units (CFU/mL). Moreover, in an innovative manner, it preserved <em>Lactobacillus</em> spp. at values exceeding 4 log CFU/mL, whereas HOP eliminated these essential probiotics for neonatal development, with a reduction of 5.48 log CFU/mL. UV-C also showed minimal loss in the total composition of unsaturated fatty acids and maintained mineral content. Therefore, UV-C offers technological advantages as a strategy for HMBs.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107332"},"PeriodicalIF":4.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143265379","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 : 2025-02-04DOI: 10.1016/j.jfca.2025.107331
Kiyana Fatemi , Sie Yon Lau , Reza Fatemi , Ranil Coorey , Zoheir Heshmatipour , Lip Yong Chung , Siaw Fui Kiew
Paper-based aptasensors have shown great promise in food composition analysis and safety screening, emerging as a state-of-the-art method for detecting contaminants and pathogens in food products. Accurate and prompt food composition and contaminants detection is essential to avoid foodborne illnesses. The use of paper-based aptasensors, which offer on-site and reasonably priced diagnostics for analyzing food composition and identifying harmful substances, is emphasized in this review. Because single-stranded oligonucleotides have high selectivity and affinity for specific food components, contaminants, or pathogens,these sensors are used for food analysis and safety monitoring, an essential part of monitoring food safety. The latest developments in paper-based aptasensors are examined, emphasizing sensitivity, specificity, and enhancements in environmental adaptability. Recent advancements in aptamer design have enabled the detection of key food components such as allergens, toxins, and nutritional markers, alongside pathogens. Colorimetric and electrochemical techniques provide rapid, cost-effective detection, while microfluidic paper-based analytical devices (PADs) facilitate quick, on-site diagnostics. Despite these advancements, challenges remain, such as improving long-term stability, achieving ultra-low detection limits, and scaling up production for broader accessibility. This review thoroughly analyzes their advantages and limitations, analyzing the potential for widespread and sustainable applications of paper-based aptasensors in food composition analysis and safety monitoring.
{"title":"Paper-based biosensing using single-stranded oligonucleotide aptamers for enhanced food safety","authors":"Kiyana Fatemi , Sie Yon Lau , Reza Fatemi , Ranil Coorey , Zoheir Heshmatipour , Lip Yong Chung , Siaw Fui Kiew","doi":"10.1016/j.jfca.2025.107331","DOIUrl":"10.1016/j.jfca.2025.107331","url":null,"abstract":"<div><div>Paper-based aptasensors have shown great promise in food composition analysis and safety screening, emerging as a state-of-the-art method for detecting contaminants and pathogens in food products. Accurate and prompt food composition and contaminants detection is essential to avoid foodborne illnesses. The use of paper-based aptasensors, which offer on-site and reasonably priced diagnostics for analyzing food composition and identifying harmful substances, is emphasized in this review. Because single-stranded oligonucleotides have high selectivity and affinity for specific food components, contaminants, or pathogens,these sensors are used for food analysis and safety monitoring, an essential part of monitoring food safety. The latest developments in paper-based aptasensors are examined, emphasizing sensitivity, specificity, and enhancements in environmental adaptability. Recent advancements in aptamer design have enabled the detection of key food components such as allergens, toxins, and nutritional markers, alongside pathogens. Colorimetric and electrochemical techniques provide rapid, cost-effective detection, while microfluidic paper-based analytical devices (PADs) facilitate quick, on-site diagnostics. Despite these advancements, challenges remain, such as improving long-term stability, achieving ultra-low detection limits, and scaling up production for broader accessibility. This review thoroughly analyzes their advantages and limitations, analyzing the potential for widespread and sustainable applications of paper-based aptasensors in food composition analysis and safety monitoring.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107331"},"PeriodicalIF":4.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143350997","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}
Pub Date : 2025-02-04DOI: 10.1016/j.jfca.2025.107326
Jin-Yi Zhao , Zheng-Guang Chen , Shuo Liu , Jin-Ming Liu , Peng-Hui Wang
Sorghum grains' tannin and protein content significantly affect their quality and uses. To address the time-consuming and high-cost issues associated with conventional techniques, this study utilizes near-infrared spectroscopy technology combined with chemometric methods to achieve rapid and non-destructive detection of tannin and protein content in sorghum. Sorghum grains with tannin content of 0.47 % −3.21 % and protein content of 5.37 % −8.23 % were taken as samples, data preprocessing was performed using Standard Normal Variate Transformation (SNV), and the sample set was partitioned using the sample set partitioning based on joint X-Y distances (SPXY) algorithm. A Multi-Output Gaussian Process Regression (MOGPR) model was established and compared with models such as Single-Output Gaussian Process Regression (SOGPR), Partial Least Squares Regression (PLSR), and Back Propagation Neural Network (BPNN). The results indicate that the Gaussian Process Regression (GPR) model significantly outperforms the PLSR and BPNN models, and the MOGPR model clearly surpasses the SOGPR model. In the prediction sets for tannin and protein, RP2 values are 0.9790 and 0.9500, RMSEP values are 0.0587 and 0.1699, and RPD values are 6.8928 and 4.4710, respectively. The results indicate that the MOGPR model established using near-infrared spectroscopy in conjunction with chemometrics is more suitable for the rapid and non-destructive detection of tannins and proteins in sorghum.
{"title":"Research on rapid non-destructive detection of tannin and protein content in sorghum based on multi-output Gaussian process","authors":"Jin-Yi Zhao , Zheng-Guang Chen , Shuo Liu , Jin-Ming Liu , Peng-Hui Wang","doi":"10.1016/j.jfca.2025.107326","DOIUrl":"10.1016/j.jfca.2025.107326","url":null,"abstract":"<div><div>Sorghum grains' tannin and protein content significantly affect their quality and uses. To address the time-consuming and high-cost issues associated with conventional techniques, this study utilizes near-infrared spectroscopy technology combined with chemometric methods to achieve rapid and non-destructive detection of tannin and protein content in sorghum. Sorghum grains with tannin content of 0.47 % −3.21 % and protein content of 5.37 % −8.23 % were taken as samples, data preprocessing was performed using Standard Normal Variate Transformation (SNV), and the sample set was partitioned using the sample set partitioning based on joint X-Y distances (SPXY) algorithm. A Multi-Output Gaussian Process Regression (MOGPR) model was established and compared with models such as Single-Output Gaussian Process Regression (SOGPR), Partial Least Squares Regression (PLSR), and Back Propagation Neural Network (BPNN). The results indicate that the Gaussian Process Regression (GPR) model significantly outperforms the PLSR and BPNN models, and the MOGPR model clearly surpasses the SOGPR model. In the prediction sets for tannin and protein, R<sub>P</sub><sup>2</sup> values are 0.9790 and 0.9500, RMSEP values are 0.0587 and 0.1699, and RPD values are 6.8928 and 4.4710, respectively. The results indicate that the MOGPR model established using near-infrared spectroscopy in conjunction with chemometrics is more suitable for the rapid and non-destructive detection of tannins and proteins in sorghum.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"141 ","pages":"Article 107326"},"PeriodicalIF":4.0,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377451","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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