Pub Date : 2025-02-20DOI: 10.1016/j.foodchem.2025.143502
Rishabh Goyal, Poonam Singha, Sushil Kumar Singh
Coriander is a widely used spice, valued for its flavor, aroma, and nutritional benefits in various cuisines and food products. However, adulteration, such as the addition of sawdust, poses significant risks to food safety and authenticity. This study aims to present a solution for predicting sawdust adulteration in coriander powder by providing a detailed methodology for utilizing machine learning-assisted FTIR spectroscopy. It employs various base models, including linear regression (LR), decision tree (DT), support vector regression (SVR), and artificial neural network, (ANN), for adulteration detection. It was observed that the original dataset and Savitzky–Golay smoothed dataset (dataset generated after preprocessing) yielded superior results by achieving R2 values exceeding 0.92 and 0.96, respectively, for the validation set. It shows that more than 92 % of the variability observed in the adulteration detection is explained by the optimized ANN model due to complex non-linear relationship of adulteration level and spectral features. These findings highlight the potential of machine learning-assisted FTIR spectroscopy in accurately predicting sawdust adulteration in coriander powder. This offers promising prospects for enhancing food authentication practices by quantification of adulteration levels. The study also gives directions and methodology to quantify different types of adulterants in food products using machine learning-assisted FTIR spectroscopy, which can enhance food safety.
{"title":"Machine learning-assisted Fourier transform infrared spectroscopy to predict adulteration in coriander powder","authors":"Rishabh Goyal, Poonam Singha, Sushil Kumar Singh","doi":"10.1016/j.foodchem.2025.143502","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143502","url":null,"abstract":"Coriander is a widely used spice, valued for its flavor, aroma, and nutritional benefits in various cuisines and food products. However, adulteration, such as the addition of sawdust, poses significant risks to food safety and authenticity. This study aims to present a solution for predicting sawdust adulteration in coriander powder by providing a detailed methodology for utilizing machine learning-assisted FTIR spectroscopy. It employs various base models, including linear regression (LR), decision tree (DT), support vector regression (SVR), and artificial neural network, (ANN), for adulteration detection. It was observed that the original dataset and Savitzky–Golay smoothed dataset (dataset generated after preprocessing) yielded superior results by achieving R<sup>2</sup> values exceeding 0.92 and 0.96, respectively, for the validation set. It shows that more than 92 % of the variability observed in the adulteration detection is explained by the optimized ANN model due to complex non-linear relationship of adulteration level and spectral features. These findings highlight the potential of machine learning-assisted FTIR spectroscopy in accurately predicting sawdust adulteration in coriander powder. This offers promising prospects for enhancing food authentication practices by quantification of adulteration levels. The study also gives directions and methodology to quantify different types of adulterants in food products using machine learning-assisted FTIR spectroscopy, which can enhance food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"2 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451939","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 : 2025-02-20DOI: 10.1016/j.foodchem.2025.143529
Beheshteh Ajdari, Tayyebeh Madrakian, Abbas Afkhami
This study focuses on the synthesis and characterization of the Multiwall Carbon Nanotubes-Poly(2-aminothiophenol) @silver nanoparticles nanocomposite (MWCNTs-PATP@AgNPs) using different analytical methods. The synthesized MWCNTs-PATP@AgNPs served as an electrocatalytic modifier, enabling the highly selective and sensitive detection of Pb2+ and Cd2+ ions at nanomolar levels using square wave anodic stripping voltammetry. The concentration of MWCNTs- PATP @AgNPs, the type and concentration of the electrolyte, the solution's pH, and the preconcentration conditions, were systematically optimized. A linear response was observed for Pb2+ and Cd2+ within the ranges of 0.5–60.0 nmolL−1 and 8.0–50.0 nmol L−1, respectively, with detection limits of 0.125 nmol L−1 for Pb2+ and 1.47 nmol L−1 for Cd2+. Furthermore, the MWCNTs-PATP@AgNPs sensor demonstrated the capability to selectively detect these target metals in the presence of various common interfering species. The sensor was effectively utilized for the detection of Pb2+ and Cd2+ ions across various real samples.
{"title":"Development of an electrochemical sensor utilizing MWCNs-poly(2-aminothiophenol) @AgNPs nanocomposite for the simultaneous determination of Pb2+ and Cd2+ in food samples","authors":"Beheshteh Ajdari, Tayyebeh Madrakian, Abbas Afkhami","doi":"10.1016/j.foodchem.2025.143529","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143529","url":null,"abstract":"This study focuses on the synthesis and characterization of the Multiwall Carbon Nanotubes-Poly(2-aminothiophenol) @silver nanoparticles nanocomposite (MWCNTs-PATP@AgNPs) using different analytical methods. The synthesized MWCNTs-PATP@AgNPs served as an electrocatalytic modifier, enabling the highly selective and sensitive detection of Pb<sup>2+</sup> and Cd<sup>2+</sup> ions at nanomolar levels using square wave anodic stripping voltammetry. The concentration of MWCNTs- PATP @AgNPs, the type and concentration of the electrolyte, the solution's pH, and the preconcentration conditions, were systematically optimized. A linear response was observed for Pb<sup>2+</sup> and Cd<sup>2+</sup> within the ranges of 0.5–60.0 nmolL<sup>−1</sup> and 8.0–50.0 nmol L<sup>−1</sup>, respectively, with detection limits of 0.125 nmol L<sup>−1</sup> for Pb<sup>2+</sup> and 1.47 nmol L<sup>−1</sup> for Cd<sup>2+</sup>. Furthermore, the MWCNTs-PATP@AgNPs sensor demonstrated the capability to selectively detect these target metals in the presence of various common interfering species. The sensor was effectively utilized for the detection of Pb<sup>2+</sup> and Cd<sup>2+</sup> ions across various real samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"18 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451980","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 : 2025-02-20DOI: 10.1016/j.foodchem.2025.143487
Periyasamy Sundaresan, Tae Yoon Lee
The persistent presence of diquat (DQ) residue poses a significant threat to human health, underscoring the need to monitor DQ levels in agricultural samples. This is crucial for both precision and post-harvest agriculture, which require non-destructive, rapid, and cost-effective analytical methods using electrochemical detection. We developed a novel nanocomposite, composed of samarium stannate (Sm2Sn2O7) nanoparticles anchored on an MXene (Ti3Al(1−x)C2–OH(x); TAC-1), for the electrochemical quantification of DQ. A three-dimensional titanium aluminum carbide MXene surface was hydroxylated and functionalized with Sm2Sn2O7 nanoparticles using a combustion method. The resulting heterogeneous TAC-1-Sm2Sn2O7 composite contained active sites that enabled selective and sensitive DQ detection owing to the synergistic effects of the enhanced electrocatalytic sites and rapid charge transfer. Under real-world conditions, a TAC-1-Sm2Sn2O7-modified screen-printed carbon electrode sensor exhibited outstanding electrochemical activity toward DQ, with good recovery (98 %) from prepared samples. Hence, the designed sensor electrode is well suited for DQ monitoring.
{"title":"Electrochemical sensor for selective diquat detection based on samarium-stannate-nanoparticle-anchored titanium aluminum carbide MXene nanocomposites","authors":"Periyasamy Sundaresan, Tae Yoon Lee","doi":"10.1016/j.foodchem.2025.143487","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143487","url":null,"abstract":"The persistent presence of diquat (DQ) residue poses a significant threat to human health, underscoring the need to monitor DQ levels in agricultural samples. This is crucial for both precision and post-harvest agriculture, which require non-destructive, rapid, and cost-effective analytical methods using electrochemical detection. We developed a novel nanocomposite, composed of samarium stannate (Sm<sub>2</sub>Sn<sub>2</sub>O<sub>7</sub>) nanoparticles anchored on an MXene (Ti<sub>3</sub>Al<sub>(1−x)</sub>C<sub>2</sub>–OH<sub>(x)</sub>; TAC-1), for the electrochemical quantification of DQ. A three-dimensional titanium aluminum carbide MXene surface was hydroxylated and functionalized with Sm<sub>2</sub>Sn<sub>2</sub>O<sub>7</sub> nanoparticles using a combustion method. The resulting heterogeneous TAC-1-Sm<sub>2</sub>Sn<sub>2</sub>O<sub>7</sub> composite contained active sites that enabled selective and sensitive DQ detection owing to the synergistic effects of the enhanced electrocatalytic sites and rapid charge transfer. Under real-world conditions, a TAC-1-Sm<sub>2</sub>Sn<sub>2</sub>O<sub>7</sub>-modified screen-printed carbon electrode sensor exhibited outstanding electrochemical activity toward DQ, with good recovery (98 %) from prepared samples. Hence, the designed sensor electrode is well suited for DQ monitoring.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"47 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451940","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 : 2025-02-20DOI: 10.1016/j.foodchem.2025.143458
Dulce Velásquez-Reyes, Pedro García-Alamilla, Manuel R. Kirchmayr, Eugenia Lugo-Cervantes, Anne Gschaedler
Cocoa fermentation is a heterogeneous process, exhibiting a high degree of diversity of flavor, aroma, and microbial communities. A study was conducted to examine cocoa fermentations in five municipalities of a region in Mexico, with the objective of associating post-harvest practices, geographic area, and chemical and microbiological profiles. Through the application of high-performance DNA sequencing, the microbial diversity was identified, and the non-volatile and volatile compounds were identified and quantified by UHPLC-RID/PDA and HS-SPME/GC–MS, respectively. Using PCA, PLS regression and Pearson correlation, post-harvest practices, geographical factors, microbial communities, and volatile and non-volatile compounds were made. The absence of control in cocoa fermentation was associated to Aspergillus, Escherichia, and Bacillus, and reduced the production of essential acids for aroma. This study provides data on the diversity of post-harvest practices and their impact on cocoa quality.
{"title":"Contribution of post-harvest processing in cocoa bean: Chemometric and metagenomic analysis in fermentation step","authors":"Dulce Velásquez-Reyes, Pedro García-Alamilla, Manuel R. Kirchmayr, Eugenia Lugo-Cervantes, Anne Gschaedler","doi":"10.1016/j.foodchem.2025.143458","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143458","url":null,"abstract":"Cocoa fermentation is a heterogeneous process, exhibiting a high degree of diversity of flavor, aroma, and microbial communities. A study was conducted to examine cocoa fermentations in five municipalities of a region in Mexico, with the objective of associating post-harvest practices, geographic area, and chemical and microbiological profiles. Through the application of high-performance DNA sequencing, the microbial diversity was identified, and the non-volatile and volatile compounds were identified and quantified by UHPLC-RID/PDA and HS-SPME/GC–MS, respectively. Using PCA, PLS regression and Pearson correlation, post-harvest practices, geographical factors, microbial communities, and volatile and non-volatile compounds were made. The absence of control in cocoa fermentation was associated to <em>Aspergillus, Escherichia,</em> and <em>Bacillus</em>, and reduced the production of essential acids for aroma. This study provides data on the diversity of post-harvest practices and their impact on cocoa quality.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451941","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 : 2025-02-20DOI: 10.1016/j.foodchem.2025.143509
Jikai Jiang, Jingjie Yang, Xiangqi Fan, Yingquan Zhang, Ming Li, Bo Zhang, Boli Guo, Geng Zhong
The formation and growth of ice crystals are critical factors affecting the quality of frozen dough. Gluten and starch are the primary components of dough, and their hydration properties and effects on dough structure are crucial in determining the type of ice crystals formed. Gliadins, glutenins, A-type starch, and B-type starch are their refined components, each with distinct hydration properties and impact on dough structure. This review examines the structural properties and hydration properties of protein and starch components in frozen dough, as well as their individual and interactive influences on water absorption and the structural properties of frozen dough. Additionally, it explores changes at different structural levels during the interaction between protein and starch components in frozen dough. The review provides theoretical support for wheat breeding aimed at frozen flour products, ultimately contributing to the improvement of frozen dough quality and final product outcomes.
{"title":"Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review","authors":"Jikai Jiang, Jingjie Yang, Xiangqi Fan, Yingquan Zhang, Ming Li, Bo Zhang, Boli Guo, Geng Zhong","doi":"10.1016/j.foodchem.2025.143509","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143509","url":null,"abstract":"The formation and growth of ice crystals are critical factors affecting the quality of frozen dough. Gluten and starch are the primary components of dough, and their hydration properties and effects on dough structure are crucial in determining the type of ice crystals formed. Gliadins, glutenins, A-type starch, and B-type starch are their refined components, each with distinct hydration properties and impact on dough structure. This review examines the structural properties and hydration properties of protein and starch components in frozen dough, as well as their individual and interactive influences on water absorption and the structural properties of frozen dough. Additionally, it explores changes at different structural levels during the interaction between protein and starch components in frozen dough. The review provides theoretical support for wheat breeding aimed at frozen flour products, ultimately contributing to the improvement of frozen dough quality and final product outcomes.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451942","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 : 2025-02-20DOI: 10.1016/j.foodchem.2025.143530
Qianjin Li, Xiaoxiao Hong, Menghua Dou, Shuying Guan, Jianlin Li
Aflatoxin B1 (AFB1) is the major toxic mycotoxin that contaminates grains at trace levels, necessitating the development of an efficient and simple extraction method to enrich it in samples. Here, magnetic molecularly imprinted Fe3O4 nanoparticles (MMIPs) were first synthesized by employing 5,7-dimethoxy coumarin as the template and methacrylic acid combined with styrene as the functional monomers. These MMIPs exhibited excellent selective recognition capabilities for AFB1, based on which, a novel molecularly imprinted magnetic inverse opal photonic crystal microsphere (MIP@MIPCM) was fabricated via a droplet-based microfluidic self-assembly technique. The MIP@MIPCMs enabled specific recognition of AFB1 and were used as an extraction material, achieving a binding capacity of 842.7 ng/mg within 20 min. Coupled with high-performance liquid chromatography (HPLC), a sensitive and accurate analytical method was established for AFB1 detection with a detection limit of 0.35 μg/kg and recovery rates of 90–109 % in real samples.
{"title":"Molecularly imprinted Fe3O4 nanoparticles-based magnetic 3D photonic crystal microspheres for specific adsorption of aflatoxin B1 in grains","authors":"Qianjin Li, Xiaoxiao Hong, Menghua Dou, Shuying Guan, Jianlin Li","doi":"10.1016/j.foodchem.2025.143530","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143530","url":null,"abstract":"Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>) is the major toxic mycotoxin that contaminates grains at trace levels, necessitating the development of an efficient and simple extraction method to enrich it in samples. Here, magnetic molecularly imprinted Fe<sub>3</sub>O<sub>4</sub> nanoparticles (MMIPs) were first synthesized by employing 5,7-dimethoxy coumarin as the template and methacrylic acid combined with styrene as the functional monomers. These MMIPs exhibited excellent selective recognition capabilities for AFB<sub>1</sub>, based on which, a novel molecularly imprinted magnetic inverse opal photonic crystal microsphere (MIP@MIPCM) was fabricated via a droplet-based microfluidic self-assembly technique. The MIP@MIPCMs enabled specific recognition of AFB<sub>1</sub> and were used as an extraction material, achieving a binding capacity of 842.7 ng/mg within 20 min. Coupled with high-performance liquid chromatography (HPLC), a sensitive and accurate analytical method was established for AFB<sub>1</sub> detection with a detection limit of 0.35 μg/kg and recovery rates of 90–109 % in real samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"26 Pt 6 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451938","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}
This study integrated nitrogen-doped carbon dots (nitrogen-doped CDs) with remarkable fluorescence into a high-porosity inverse opal photonic crystal (IOPC) structure. A portable fluorescent hydrogel strip was developed by incorporating molecular imprinted biomimetic recognition, enabling the rapid identification and accurate detection of the insecticide imidacloprid (IMI). The ordered and hierarchical architecture of the IOPCs was advantageous to the uniform dispersion of nitrogen-doped CDs while providing efficient mass transfer channels for IMI. Additionally, the sensing strips achieved adsorption equilibrium within 20 min and demonstrated excellent selectivity, stability, and reusability. They showed a linear response to IMI across the range of 0.1–50 μg/mL (R2 = 0.9905) with a detection limit of 0.065 μg/mL (S/N = 3). The spiked recoveries ranged from 88.2 % to 102.8 %, aligning well with HPLC results. This indicates that the developed fluorescent molecularly imprinted hydrogel sensing strip is an effective analytical tool for detecting IMI residues in food products.
{"title":"Fluorescent molecularly imprinted hydrogel sensing strip based on nitrogen-doped carbon dots and inverse opal photonic crystals applying for effective detection for imidacloprid in fruits and vegetables","authors":"Mingfei Pan, Mengmeng Gao, Jingjing Cui, Rui Gao, Huilin Li, Jingming Sun, Wenjie Chen, Shuo Wang","doi":"10.1016/j.foodchem.2025.143497","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143497","url":null,"abstract":"This study integrated nitrogen-doped carbon dots (nitrogen-doped CDs) with remarkable fluorescence into a high-porosity inverse opal photonic crystal (IOPC) structure. A portable fluorescent hydrogel strip was developed by incorporating molecular imprinted biomimetic recognition, enabling the rapid identification and accurate detection of the insecticide imidacloprid (IMI). The ordered and hierarchical architecture of the IOPCs was advantageous to the uniform dispersion of nitrogen-doped CDs while providing efficient mass transfer channels for IMI. Additionally, the sensing strips achieved adsorption equilibrium within 20 min and demonstrated excellent selectivity, stability, and reusability. They showed a linear response to IMI across the range of 0.1–50 μg/mL (<em>R</em><sup>2</sup> = 0.9905) with a detection limit of 0.065 μg/mL (S/N = 3). The spiked recoveries ranged from 88.2 % to 102.8 %, aligning well with HPLC results. This indicates that the developed fluorescent molecularly imprinted hydrogel sensing strip is an effective analytical tool for detecting IMI residues in food products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"89 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451982","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 : 2025-02-19DOI: 10.1016/j.foodchem.2025.143499
Jiaheng Lyu, Jiming Li, Wenguang Jiang, Tingting Liu, Yan Xu, Ke Tang
The effects of six polyphenol copigments on color stability of three monomeric anthocyanins was investigated during wine aging (90 days) through the analysis of chromaticity, thermodynamics and molecular dynamics simulation. Quercetin-3-O-glucoside and caffeic acid exhibited a more pronounced copigmentation effect, with the copigmentation effects of all polyphenol copigments on malvidin-3-O-glucoside and malvidin-3-O-acetylglucoside being significantly greater than that on delphinidin-3-glucoside. The thermodynamic parameters also showed that both the structures of anthocyanins and copigments could influence copigmentation effects, and the quercetin obtained the strongest copigment with malvidin-3-O-glucoside (K = 1572.01). Hydrogen bonds and van der Waals forces facilitated the interaction between anthocyanins and flavonol. The hydroxylated groups of delphinidin-3-glucoside might alter the spatial conformation of the complex, resulting in steric effect. The findings of this study could contribute to a deeper understanding of how copigments and anthocyanin structures influence color stability during wine storage.
{"title":"Copigmentation effects of different phenolics on color stability of three basic anthocyanins in wines: Chromaticity, thermodynamics and molecular dynamics simulation","authors":"Jiaheng Lyu, Jiming Li, Wenguang Jiang, Tingting Liu, Yan Xu, Ke Tang","doi":"10.1016/j.foodchem.2025.143499","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143499","url":null,"abstract":"The effects of six polyphenol copigments on color stability of three monomeric anthocyanins was investigated during wine aging (90 days) through the analysis of chromaticity, thermodynamics and molecular dynamics simulation. Quercetin-3-<em>O</em>-glucoside and caffeic acid exhibited a more pronounced copigmentation effect, with the copigmentation effects of all polyphenol copigments on malvidin-3-<em>O</em>-glucoside and malvidin-3-<em>O</em>-acetylglucoside being significantly greater than that on delphinidin-3-glucoside. The thermodynamic parameters also showed that both the structures of anthocyanins and copigments could influence copigmentation effects, and the quercetin obtained the strongest copigment with malvidin-3-<em>O</em>-glucoside (K = 1572.01). Hydrogen bonds and van der Waals forces facilitated the interaction between anthocyanins and flavonol. The hydroxylated groups of delphinidin-3-glucoside might alter the spatial conformation of the complex, resulting in steric effect. The findings of this study could contribute to a deeper understanding of how copigments and anthocyanin structures influence color stability during wine storage.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"65 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443965","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}
This study investigated the role of thermal drive in the formation of soy protein isolate and whey protein isolate (SPI–WPI) complexes, as well as the stability effect of SPI–WPI complexes on high internal phase Pickering emulsions (HIPPEs). The shift in the peaks in the infrared spectrum and the change in fluorescence intensity indicated the interaction between these two proteins, which implies that SPI–WPI is not two dispersed groups of particles. Maximum emulsification activity (10.65 m2/g) and the absolute value of potential (37.87 mV) were achieved at a SPI to WPI mass ratio of 7:3. As the concentration and pH of the SPI–WPI complex increased, the droplets become evenly uniform and compact. It is predicted that the high concentration conditions are more favorable for the formation of a gel network structure. This research provides an effective strategy for HIPPEs stabilization using complex proteins.
{"title":"Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions","authors":"Yaxin Yin, Jue Xu, Zihang Shi, Daodong Pan, Zhen Wu, Xiaoqun Zeng, Maolin Tu","doi":"10.1016/j.foodchem.2025.143476","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143476","url":null,"abstract":"This study investigated the role of thermal drive in the formation of soy protein isolate and whey protein isolate (SPI–WPI) complexes, as well as the stability effect of SPI–WPI complexes on high internal phase Pickering emulsions (HIPPEs). The shift in the peaks in the infrared spectrum and the change in fluorescence intensity indicated the interaction between these two proteins, which implies that SPI–WPI is not two dispersed groups of particles. Maximum emulsification activity (10.65 m<sup>2</sup>/g) and the absolute value of potential (37.87 mV) were achieved at a SPI to WPI mass ratio of 7:3. As the concentration and pH of the SPI–WPI complex increased, the droplets become evenly uniform and compact. It is predicted that the high concentration conditions are more favorable for the formation of a gel network structure. This research provides an effective strategy for HIPPEs stabilization using complex proteins.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143443967","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 : 2025-02-19DOI: 10.1016/j.foodchem.2025.143525
Margaux Frigoli, Joseph W. Lowdon, Thomas J. Cleij, Hanne Diliën, Kasper Eersels, Bart van Grinsven
Antibiotic resistance is a growing concern, partly due to inadequate inspections in the food safety chain. The accumulation of antibiotics like sulfamethoxazole (SMX) in animal products contributes to the rise of resistant microorganisms, posing a global health challenge. This work focuses on developing a thermal sensor to quickly and affordably detect SMX residues in milk samples. Molecularly imprinted polymers (MIPs) were synthesized and immobilized on an aluminum chip to measure thermal changes using the heat-transfer method (HTM). The sensor's detection limit in calcium chloride solutions was 261 ± 12 pmol L−1, well below regulatory limits for sulfonamides in dairy. The sensor also showed good selectivity when tested against antibiotics from different classes, and good performances in spiked milk samples. These results indicate that the thermal sensor provides a sensitive, low-cost alternative for detecting sulfamethoxazole traces in dairy products, contributing to improved food safety.
{"title":"Detection of antibiotic sulfamethoxazole residues in milk using a molecularly imprinted polymer-based thermal biosensor","authors":"Margaux Frigoli, Joseph W. Lowdon, Thomas J. Cleij, Hanne Diliën, Kasper Eersels, Bart van Grinsven","doi":"10.1016/j.foodchem.2025.143525","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143525","url":null,"abstract":"Antibiotic resistance is a growing concern, partly due to inadequate inspections in the food safety chain. The accumulation of antibiotics like sulfamethoxazole (SMX) in animal products contributes to the rise of resistant microorganisms, posing a global health challenge. This work focuses on developing a thermal sensor to quickly and affordably detect SMX residues in milk samples. Molecularly imprinted polymers (MIPs) were synthesized and immobilized on an aluminum chip to measure thermal changes using the heat-transfer method (HTM). The sensor's detection limit in calcium chloride solutions was 261 ± 12 pmol L<sup>−1</sup>, well below regulatory limits for sulfonamides in dairy. The sensor also showed good selectivity when tested against antibiotics from different classes, and good performances in spiked milk samples. These results indicate that the thermal sensor provides a sensitive, low-cost alternative for detecting sulfamethoxazole traces in dairy products, contributing to improved food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451977","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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