Zearalenone (ZEN) contamination levels in grains and feeds are highly variable, yet existing detection methods face critical trade-offs between detection range and field applicability. Conventional immunochromatographic strips typically achieve only 10–1000 μg/kg linearity, while confirmatory LC–MS/MS requires >3 h/sample. To bridge this gap, we developed a time-resolved fluorescence immunochromatographic (TRFI) test strip for rapid ZEN quantification through three key innovations: optimized 300 nm fluorescent microsphere (FM) with a 2:1 FM:ZEN–mAb ratio to suppress Hook effect, Tween 20-enhanced sample dilution (2 % v/v) reducing matrix interference (CV <4.14 %), and dynamic reaction control enabling 6-min quantification. The TRFI–ZEN strips achieved a broad quantification range (20–2500 μg/kg) and high accuracy (recovery rates 91–102 %) in maize. Accelerated stability tests confirmed <4 % signal variation after 60 days at 37 °C. Field validation across 90 field samples demonstrated 0.9987 Pearson correlation with LC–MS/MS, detecting 94.44 % contamination rate consistent with global surveys. Crucially, the 20 μg/kg LOQ complies with grain safety standard of China (GB 2761–2017; 60 μg/kg) and European Union feed regulations (EU Commission Regulation No 574/2011; 500 μg/kg), while the 2500 μg/kg upper limit covers severe contamination scenarios. This method enables rapid on-site decisions (<15 min/sample) at grain receiving stations when coupled with representative sampling, reducing LC–MS/MS confirmation costs by >80 % through high-confidence pre-screening.
{"title":"Development and validation of a TRFI-based rapid quantitative test strip featuring a broad quantification range for zearalenone","authors":"Yongjuan Wang, Jingneng Wang, Yu Sheng, Changjing Zhao, Shuying Xu, Yongsong Zhou","doi":"10.1016/j.foodchem.2025.143927","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143927","url":null,"abstract":"Zearalenone (ZEN) contamination levels in grains and feeds are highly variable, yet existing detection methods face critical trade-offs between detection range and field applicability. Conventional immunochromatographic strips typically achieve only 10–1000 μg/kg linearity, while confirmatory LC–MS/MS requires >3 h/sample. To bridge this gap, we developed a time-resolved fluorescence immunochromatographic (TRFI) test strip for rapid ZEN quantification through three key innovations: optimized 300 nm fluorescent microsphere (FM) with a 2:1 FM:ZEN–mAb ratio to suppress Hook effect, Tween 20-enhanced sample dilution (2 % <em>v</em>/v) reducing matrix interference (CV <4.14 %), and dynamic reaction control enabling 6-min quantification. The TRFI–ZEN strips achieved a broad quantification range (20–2500 μg/kg) and high accuracy (recovery rates 91–102 %) in maize. Accelerated stability tests confirmed <4 % signal variation after 60 days at 37 °C. Field validation across 90 field samples demonstrated 0.9987 Pearson correlation with LC–MS/MS, detecting 94.44 % contamination rate consistent with global surveys. Crucially, the 20 μg/kg LOQ complies with grain safety standard of China (GB 2761–2017; 60 μg/kg) and European Union feed regulations (EU Commission Regulation No 574/2011; 500 μg/kg), while the 2500 μg/kg upper limit covers severe contamination scenarios. This method enables rapid on-site decisions (<15 min/sample) at grain receiving stations when coupled with representative sampling, reducing LC–MS/MS confirmation costs by >80 % through high-confidence pre-screening.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-03-21DOI: 10.1016/j.foodchem.2025.143972
Kurdistan Fakhraldin Azeez, Abdollah Salimi, Rahman Hallaj
In this study, we have established a portable, sensitive, and efficient method for the detection of erythromycin (ERY) in serum, as well as in food samples, including milk and water, which present a significant challenge. Herein, we have designed a polyvinyl alcohol (PVA) hydrogel film platform that facilitates a dual-mode ratiometric fluorescence/colorimetry sensing system using an aluminum metal-organic framework (Al-MOF) with the emission wavelength of 418 nm and CdTe QDs at the emission wavelength of 528 nm as fluorophores. The variation of the I418/I528 ratio versus ERY concentration was linear at a concentration range of up to 242 nM and 728 pM with a detection limit of 2.16 nM and 2.42 pM in liquid state and hydrogel film, respectively. This solid-state assay indicates a 500-fold improvement in sensitivity compared to the liquid state and also strong selectivity observed for ERY over other drugs such as amoxicillin, ceftazidime, and so forth. Furthermore, a visual sensing platform supported by smartphones was developed to accurately determine ERY by identifying the precise variations in RGB values. Additionally, this assay was effectively used to detect ERY in serum, tap water, and milk samples with exceptional sensitivity and accuracy in both liquid and hydrogel forms.
{"title":"MOF and CdTe quantum dots entrapped hydrogel film as dual-signal ratiometric fluorometric-colorimetric sensing platform for erythromycin detection: Portable smartphone-assisted visual sensing in milk and water samples","authors":"Kurdistan Fakhraldin Azeez, Abdollah Salimi, Rahman Hallaj","doi":"10.1016/j.foodchem.2025.143972","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143972","url":null,"abstract":"In this study, we have established a portable, sensitive, and efficient method for the detection of erythromycin (ERY) in serum, as well as in food samples, including milk and water, which present a significant challenge. Herein, we have designed a polyvinyl alcohol (PVA) hydrogel film platform that facilitates a dual-mode ratiometric fluorescence/colorimetry sensing system using an aluminum metal-organic framework (Al-MOF) with the emission wavelength of 418 nm and CdTe QDs at the emission wavelength of 528 nm as fluorophores. The variation of the I<sub>418</sub>/I<sub>528</sub> ratio versus ERY concentration was linear at a concentration range of up to 242 nM and 728 pM with a detection limit of 2.16 nM and 2.42 pM in liquid state and hydrogel film, respectively. This solid-state assay indicates a 500-fold improvement in sensitivity compared to the liquid state and also strong selectivity observed for ERY over other drugs such as amoxicillin, ceftazidime, and so forth. Furthermore, a visual sensing platform supported by smartphones was developed to accurately determine ERY by identifying the precise variations in RGB values. Additionally, this assay was effectively used to detect ERY in serum, tap water, and milk samples with exceptional sensitivity and accuracy in both liquid and hydrogel forms.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"41 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672766","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-03-21DOI: 10.1016/j.foodchem.2025.143959
Xu Yan, Ying Yue, Bingrui Guo, Jing Lv, Yiwei Dai, Yingxi Chen, Chaofan Ji, Sufang Zhang, Beiwei Zhu, Xinping Lin
Studies on the preparation of bioactive peptides by fermentation are rare, let alone the structural characterization of peptides. This study investigated the binding modes and digestion profiles of a novel heptapeptide (EEEWDRE) identified from fermented scallop skirts, which owned a excellent ferrous chelating rate of 92.44 ± 0.43 %. Specifically, the molecular docking, ITC and spectroscopy results of the heptapeptide‑iron complex (EEEWDRE-Fe) indicated that ferrous ions were chelated with EEEWDRE through “monodentate” and “bidentate” modes, each molecule of heptapeptide could bind three molecules of ferrous ions, and the carboxyl oxygen atom was the main binding site. Furthermore, EEEWDRE-Fe maintained a high ferrous chelating rate throughout the digestion process, consistently exceeding 80 %. The proportion of the “EEEW” sequence in EEEWDRE and EEEWDRE-Fe was 88.77 % and 90.21 %, respectively. “EEEW” was crucial in the formation of the EEEWDRE-Fe. Our findings provided novel insights into the unique properties of fermentation-derived peptides, highlighting their potential as iron supplements.
{"title":"Binding modes and in vitro digestion profiles of an iron-binding peptide (EEEWDRE) derived from fermented scallop skirts","authors":"Xu Yan, Ying Yue, Bingrui Guo, Jing Lv, Yiwei Dai, Yingxi Chen, Chaofan Ji, Sufang Zhang, Beiwei Zhu, Xinping Lin","doi":"10.1016/j.foodchem.2025.143959","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143959","url":null,"abstract":"Studies on the preparation of bioactive peptides by fermentation are rare, let alone the structural characterization of peptides. This study investigated the binding modes and digestion profiles of a novel heptapeptide (EEEWDRE) identified from fermented scallop skirts, which owned a excellent ferrous chelating rate of 92.44 ± 0.43 %. Specifically, the molecular docking, ITC and spectroscopy results of the heptapeptide‑iron complex (EEEWDRE-Fe) indicated that ferrous ions were chelated with EEEWDRE through “monodentate” and “bidentate” modes, each molecule of heptapeptide could bind three molecules of ferrous ions, and the carboxyl oxygen atom was the main binding site. Furthermore, EEEWDRE-Fe maintained a high ferrous chelating rate throughout the digestion process, consistently exceeding 80 %. The proportion of the “EEEW” sequence in EEEWDRE and EEEWDRE-Fe was 88.77 % and 90.21 %, respectively. “EEEW” was crucial in the formation of the EEEWDRE-Fe. Our findings provided novel insights into the unique properties of fermentation-derived peptides, highlighting their potential as iron supplements.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"199 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oat protein isolate (OPI) - shellac (S) nanoparticles were prepared to stabilize Pickering emulsion to improve its storage stability. OPI bound approximately twenty-one S molecules mainly through hydrophobic interaction. Then, OPI/S nanoparticles (200–800 nm) were fabricated through Ca2+ cross-linking by changing the mass ratio of OPI and S. Specifically, in OPI/S2:1 (289 nm), S saturated the binding sites of OPI, and Ca2+ shielded the negative charge to tightly cross-link OPI with S. Additionally, OPI/S2:1 stabilized Pickering emulsions exhibited the smallest particle size (18.13 μm and 16.63 μm) and outstanding storage stability without phase separation or significant changes in particle size after being stored at 25 °C for 14 days when the particle concentration was 2.5 % and 3 %. This research established a stable Pickering emulsion system stabilized by OPI/S nanoparticles, which can be used as delivery carriers for nutrients and as substitutes for fats in the future.
{"title":"Ca2+ induced irregular spherical oat protein-shellac nanoparticles as Pickering emulsions stabilizer to improve emulsion storage stability","authors":"Chen Yang, Ruizhe Yan, Yajun He, Bingqiu Yang, Kaiwen Zheng, Zikuan Guan, Yening Qiao, Lina Wang, Jianming Wang","doi":"10.1016/j.foodchem.2025.143975","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143975","url":null,"abstract":"Oat protein isolate (OPI) - shellac (S) nanoparticles were prepared to stabilize Pickering emulsion to improve its storage stability. OPI bound approximately twenty-one S molecules mainly through hydrophobic interaction. Then, OPI/S nanoparticles (200–800 nm) were fabricated through Ca<sup>2+</sup> cross-linking by changing the mass ratio of OPI and S. Specifically, in OPI/S<sub>2:1</sub> (289 nm), S saturated the binding sites of OPI, and Ca<sup>2+</sup> shielded the negative charge to tightly cross-link OPI with S. Additionally, OPI/S<sub>2:1</sub> stabilized Pickering emulsions exhibited the smallest particle size (18.13 μm and 16.63 μm) and outstanding storage stability without phase separation or significant changes in particle size after being stored at 25 °C for 14 days when the particle concentration was 2.5 % and 3 %. This research established a stable Pickering emulsion system stabilized by OPI/S nanoparticles, which can be used as delivery carriers for nutrients and as substitutes for fats in the future.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Pickering emulsion stabilized by ovalbumin/pectin polyelectrolyte complex with porcine pancreatic lipase (PPL) dissolved in the aqueous phase was investigated for its feasibility in biphasic catalysis. CLSM and QCM-D analysis revealed that PPL discretely adsorbed to emulsion interface, though they were both negatively charged. The hydrolysis of p-NPP was favored in low stabilizer concentrations and could be saturated by PPL, and the optimum conditions were pH 6.5, ovalbumin to pectin mass ratio 1:3, complex concentration 0.25 %, and PPL dosage 0.6 %. Under these conditions, the Pickering emulsion conferred a conversion rate of 0.87 μmol/h and product yield of 46.8 % after reaction for 5 h, which were significantly lower than 1.37 μmol/h and 73.6 % of the conventional oil/water system. Hence, Pickering emulsions stabilized by protein/polysaccharide polyelectrolyte complexes might not be ideal media for biphasic catalysis, possibly due to the viscoelastic property of the complexes that could better cover emulsion interfaces.
{"title":"Pickering emulsions stabilized by protein/polysaccharide polyelectrolyte complexes for lipase catalysis","authors":"Wen-Yu Liu, Xin-Yue Jia, Hao-Yue Zheng, Hui-Hui Zhang, Jun-Xia Xiao, Guo-Qing Huang","doi":"10.1016/j.foodchem.2025.143969","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143969","url":null,"abstract":"The Pickering emulsion stabilized by ovalbumin/pectin polyelectrolyte complex with porcine pancreatic lipase (PPL) dissolved in the aqueous phase was investigated for its feasibility in biphasic catalysis. CLSM and QCM-D analysis revealed that PPL discretely adsorbed to emulsion interface, though they were both negatively charged. The hydrolysis of p-NPP was favored in low stabilizer concentrations and could be saturated by PPL, and the optimum conditions were pH 6.5, ovalbumin to pectin mass ratio 1:3, complex concentration 0.25 %, and PPL dosage 0.6 %. Under these conditions, the Pickering emulsion conferred a conversion rate of 0.87 μmol/h and product yield of 46.8 % after reaction for 5 h, which were significantly lower than 1.37 μmol/h and 73.6 % of the conventional oil/water system. Hence, Pickering emulsions stabilized by protein/polysaccharide polyelectrolyte complexes might not be ideal media for biphasic catalysis, possibly due to the viscoelastic property of the complexes that could better cover emulsion interfaces.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"33 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672705","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Due to limitations in packaging materials and unclear heat and mass transfer mechanisms, ready-to-eat meat products encounter safety and quality challenges during reheating. This study combined experimental and simulation calculations to investigate changes in safety, texture, water status, and flavor profile of stir-fried chicken breast meat in coated tinplate bowls during open-fire reheating (0–6 min). The migration of heavy metal elements from the coated tinplate bowls remained within safe limits after 6 min. Open-fire reheating caused slight damage to the polypropylene film's thermal stability and crystal structure. The stir-fried chicken breast meat exhibited the lowest hardness (5.43 N) and chewiness (1226.13 N) after 5 min, while the lowest springiness value (0.46 mm) was observed at 6 min, coinciding with peak volatile organic compound concentrations. Increased heat penetration during the later stages (4–6 min) accelerated water migration, significantly increasing free water content (P < 0.05). Furthermore, the “Stir-fried chicken breast meat-coated tinplate bowl” visualization model effectively validated the temperature and water status of stir-fried chicken breast meat during reheating. Overall, this integrated approach provides valuable insights into the quality changes of ready-to-eat meat products packaged using coated tinplate bowls during open-fire reheating.
{"title":"Changes in the safety and edible quality of stir-fried chicken packaged using coated tinplate bowls during open-fire reheating: Experimental and visualization modeling","authors":"Ziwu Gao, Jiale Ma, Dequan Zhang, Kumayl Hassan Akhtar, Jinhua He, Zhenyu Wang","doi":"10.1016/j.foodchem.2025.143981","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143981","url":null,"abstract":"Due to limitations in packaging materials and unclear heat and mass transfer mechanisms, ready-to-eat meat products encounter safety and quality challenges during reheating. This study combined experimental and simulation calculations to investigate changes in safety, texture, water status, and flavor profile of stir-fried chicken breast meat in coated tinplate bowls during open-fire reheating (0–6 min). The migration of heavy metal elements from the coated tinplate bowls remained within safe limits after 6 min. Open-fire reheating caused slight damage to the polypropylene film's thermal stability and crystal structure. The stir-fried chicken breast meat exhibited the lowest hardness (5.43 N) and chewiness (1226.13 N) after 5 min, while the lowest springiness value (0.46 mm) was observed at 6 min, coinciding with peak volatile organic compound concentrations. Increased heat penetration during the later stages (4–6 min) accelerated water migration, significantly increasing free water content (<em>P</em> < 0.05). Furthermore, the “Stir-fried chicken breast meat-coated tinplate bowl” visualization model effectively validated the temperature and water status of stir-fried chicken breast meat during reheating. Overall, this integrated approach provides valuable insights into the quality changes of ready-to-eat meat products packaged using coated tinplate bowls during open-fire reheating.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"21 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-03-21DOI: 10.1016/j.foodchem.2025.143968
Miikka Laitinen, Tiina Kokkonen, Xin Huang, Kirsi Jouppila, Ndegwa H. Maina, Noora Mäkelä-Salmi
The poor technological functionality of oat protein presents a challenge in food applications. This study investigated the effect of extraction method, gelling conditions (pH and NaCl concentration), and enzymatic modification on heat-induced gelation of oat protein isolate (OPI). Fairly strong gels (G′ = 5000 Pa, tan δ = 0.26) were formed from OPI, but gelation was highly sensitive to pH and NaCl concentration. Extraction at pH ~10 negatively affected the gelation properties compared to extraction at pH 8. Partial hydrolysis with alcalase, bromelain, or papain increased the solubility of OPI but was detrimental to gelation, leading to liquid expulsion from the gel. After enzymatic deamidation with protein glutaminase, up to 87 % solubility of OPI at pH 7 was achieved, and it formed soft, elastic, and slightly translucent gels (G′ = 1100 Pa, tan δ = 0.21). The extraction process and modifications of oat proteins have a great impact on their techno-functionality and need optimization for food applications.
{"title":"Gelation potential of oat protein isolate: Influence of extraction method, gelling conditions, and enzymatic modification","authors":"Miikka Laitinen, Tiina Kokkonen, Xin Huang, Kirsi Jouppila, Ndegwa H. Maina, Noora Mäkelä-Salmi","doi":"10.1016/j.foodchem.2025.143968","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143968","url":null,"abstract":"The poor technological functionality of oat protein presents a challenge in food applications. This study investigated the effect of extraction method, gelling conditions (pH and NaCl concentration), and enzymatic modification on heat-induced gelation of oat protein isolate (OPI). Fairly strong gels (G′ = 5000 Pa, tan δ = 0.26) were formed from OPI, but gelation was highly sensitive to pH and NaCl concentration. Extraction at pH ~10 negatively affected the gelation properties compared to extraction at pH 8. Partial hydrolysis with alcalase, bromelain, or papain increased the solubility of OPI but was detrimental to gelation, leading to liquid expulsion from the gel. After enzymatic deamidation with protein glutaminase, up to 87 % solubility of OPI at pH 7 was achieved, and it formed soft, elastic, and slightly translucent gels (G′ = 1100 Pa, tan δ = 0.21). The extraction process and modifications of oat proteins have a great impact on their techno-functionality and need optimization for food applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"23 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-03-21DOI: 10.1016/j.foodchem.2025.143913
Guijia Liu, Xiaoyong Wu, Yiming Wei, Tian Xu, Dongchang Li, Xuan Luo, Weiwei You, Caihuan Ke
Carotenoids are vital pigments influencing both the coloration and health of aquatic organisms, particularly in species such as the Pacific abalone (Haliotis discus hannai). In this study, we identified the major carotenoids in abalone foot muscle using targeted metabolomics. Through differential metabolite analysis, we selected metabolites that met the following criteria: p-value <0.05, variable importance in projection (VIP) score ≥ 1, and fold change (FC) ≥ 2 or FC ≤ 0.5. The results showed that zeaxanthin had the highest content among all foot muscle colors, with the most significant p-value of 0.0079. Thus, we confirmed that zeaxanthin is the predominant carotenoid contributing to the distinct coloration of the foot muscle. We then used a deep learning model to predict carotenoid content based on color measurements in the CIELAB color space, defined by the Commission Internationale de l'Eclairage (CIE), which includes three dimensions: lightness (L*), redness-greenness (a*), and yellowness-blueness (b*). Performance evaluation of 344 abalone samples showed that the Long Short-Term Memory (LSTM) model provided the best prediction results, with a root mean square error (RMSE) of 6.692 and a coefficient of determination (R2) of 0.415. Furthermore, we developed the Color-Based Carotenoid Estimation Suite (CCES). This software features a user-friendly graphical interface, enabling users to input colorimetric data, train models, and predict carotenoid content. Compared to traditional methods, CCES offers non-destructive, rapid carotenoid estimation, improving efficiency by 450 times and reducing costs by 47 to 77 times. This method provides an efficient and scalable tool for aquaculture breeding and quality control, with applications extending beyond abalone to other aquatic and terrestrial species.
{"title":"Applying deep learning algorithms for non-invasive estimation of carotenoid content in foot muscle of different colors in Pacific abalone","authors":"Guijia Liu, Xiaoyong Wu, Yiming Wei, Tian Xu, Dongchang Li, Xuan Luo, Weiwei You, Caihuan Ke","doi":"10.1016/j.foodchem.2025.143913","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143913","url":null,"abstract":"Carotenoids are vital pigments influencing both the coloration and health of aquatic organisms, particularly in species such as the Pacific abalone (<em>Haliotis discus hannai)</em>. In this study, we identified the major carotenoids in abalone foot muscle using targeted metabolomics. Through differential metabolite analysis, we selected metabolites that met the following criteria: <em>p</em>-value <0.05, variable importance in projection (VIP) score ≥ 1, and fold change (FC) ≥ 2 or FC ≤ 0.5. The results showed that zeaxanthin had the highest content among all foot muscle colors, with the most significant <em>p</em>-value of 0.0079. Thus, we confirmed that zeaxanthin is the predominant carotenoid contributing to the distinct coloration of the foot muscle. We then used a deep learning model to predict carotenoid content based on color measurements in the CIELAB color space, defined by the Commission Internationale de l'Eclairage (CIE), which includes three dimensions: lightness (<em>L</em>*), redness-greenness (<em>a</em>*), and yellowness-blueness (<em>b</em>*). Performance evaluation of 344 abalone samples showed that the Long Short-Term Memory (LSTM) model provided the best prediction results, with a root mean square error (RMSE) of 6.692 and a coefficient of determination (R<sup>2</sup>) of 0.415. Furthermore, we developed the Color-Based Carotenoid Estimation Suite (CCES). This software features a user-friendly graphical interface, enabling users to input colorimetric data, train models, and predict carotenoid content. Compared to traditional methods, CCES offers non-destructive, rapid carotenoid estimation, improving efficiency by 450 times and reducing costs by 47 to 77 times. This method provides an efficient and scalable tool for aquaculture breeding and quality control, with applications extending beyond abalone to other aquatic and terrestrial species.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"24 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Resveratrol (RES), a polyphenol with strong antioxidant properties, has limited applications in the food industry because of its poor lipophilicity and stability. A new, green, simple, effective, and universally applicable approach was presented for synthesizing resveratrol nervonic acid (NA) ester (RNE) using a solvent-free mechanochemical method. The conversion, purity, and yield of RNE reached 95.85 %, 91.28 %, and 80.78 %, respectively. High yields of alcoholic fatty acid esters (94.54–99.48 %) were also achieved. The RNE synthesis mechanism involved the formation of a 4′- monoester, followed by a 4′, 5- diester, and ultimately a 3,4′,5- triester. RNE was a slightly yellowish solid with a composition of 3,4′,5 -triester (87.19 %), 3/5,4′-diester (11.61 %), and 4′-monoester (1.2 %). Compared to RES, RNE exhibited significantly improved lipophilicity (204.08 times), thermostability (148.9 °C), and oxidation stability (1.05–1.60 times). This study provided a novel strategy for the synthesis of alcoholic fatty acid esters, expanding the application of RES in the food industry.
{"title":"Synthesis of novel resveratrol nervonic acid ester using a solvent-free mechanochemical method: Improved lipophilicity, thermostability, and oxidation stability","authors":"Tian Li, Manzhu Liang, Zhenyuan Li, Fengying Gu, Qin Guo, Qiang Wang","doi":"10.1016/j.foodchem.2025.143958","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143958","url":null,"abstract":"Resveratrol (RES), a polyphenol with strong antioxidant properties, has limited applications in the food industry because of its poor lipophilicity and stability. A new, green, simple, effective, and universally applicable approach was presented for synthesizing resveratrol nervonic acid (NA) ester (RNE) using a solvent-free mechanochemical method. The conversion, purity, and yield of RNE reached 95.85 %, 91.28 %, and 80.78 %, respectively. High yields of alcoholic fatty acid esters (94.54–99.48 %) were also achieved. The RNE synthesis mechanism involved the formation of a 4′- monoester, followed by a 4′, 5- diester, and ultimately a 3,4′,5- triester. RNE was a slightly yellowish solid with a composition of 3,4′,5 -triester (87.19 %), 3/5,4′-diester (11.61 %), and 4′-monoester (1.2 %). Compared to RES, RNE exhibited significantly improved lipophilicity (204.08 times), thermostability (148.9 °C), and oxidation stability (1.05–1.60 times). This study provided a novel strategy for the synthesis of alcoholic fatty acid esters, expanding the application of RES in the food industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"125 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 : 2025-03-21DOI: 10.1016/j.foodchem.2025.143942
Khansa Rasool, Sajad Mohd Wani, Barjees Ashaq, Samira Habib, Tawseef A. Wani, Syed Zameer Hussain, Ab. Raouf Malik, Shakeel A. Mir, Junaid N. Khan
Thyme essential oil (TEO), rich in distinct bioactivities, is extensively used in the food and pharmaceutical industries. This study uniquely integrates green ultrasound-assisted extraction (UAE) of TEO, with sustainable bioactive recovery from thyme residues. Nine ultrasound treatments with varying amplitude (40, 60 and 80 %) and time (20, 40, 60 min) were applied. The extracted TEO was analysed for yield (%), chemical composition (GC–MS), antioxidant, and antimicrobial activity. The treatment A3T1 (80 % amplitude, 20 min) came out to be the most favourable treatment with maximum yield of 1.76 % and 4.21 % for oil and bioactives, respectively. Oil demonstrated strongest antioxidant and antimicrobial activity which was supported by GC–MS profiling. For nanoencapsulation of TEO and bioactives, gum arabic offered better encapsulation characteristics with higher EE (80.13 % and 76.33 %), particle size (310 nm and 284 nm), and zeta potential (−21.1 mV and − 26.4 mV) respectively, confirmed by DSC and FTIR, making it the best option for preserving and enhancing bioactive and thyme oil qualities.
{"title":"Sustainable ultrasound-assisted thyme oil extraction: Harnessing thyme residue for enhanced recovery of bioactive compounds","authors":"Khansa Rasool, Sajad Mohd Wani, Barjees Ashaq, Samira Habib, Tawseef A. Wani, Syed Zameer Hussain, Ab. Raouf Malik, Shakeel A. Mir, Junaid N. Khan","doi":"10.1016/j.foodchem.2025.143942","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143942","url":null,"abstract":"Thyme essential oil (TEO), rich in distinct bioactivities, is extensively used in the food and pharmaceutical industries. This study uniquely integrates green ultrasound-assisted extraction (UAE) of TEO, with sustainable bioactive recovery from thyme residues. Nine ultrasound treatments with varying amplitude (40, 60 and 80 %) and time (20, 40, 60 min) were applied. The extracted TEO was analysed for yield (%), chemical composition (GC–MS), antioxidant, and antimicrobial activity. The treatment A3T1 (80 % amplitude, 20 min) came out to be the most favourable treatment with maximum yield of 1.76 % and 4.21 % for oil and bioactives, respectively. Oil demonstrated strongest antioxidant and antimicrobial activity which was supported by GC–MS profiling. For nanoencapsulation of TEO and bioactives, gum arabic offered better encapsulation characteristics with higher EE (80.13 % and 76.33 %), particle size (310 nm and 284 nm), and zeta potential (−21.1 mV and − 26.4 mV) respectively, confirmed by DSC and FTIR, making it the best option for preserving and enhancing bioactive and thyme oil qualities.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"32 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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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