Pub Date : 2026-02-08DOI: 10.1016/j.foodchem.2026.148325
Yaqi Zhao, Aravind Kumar Bingi, Qinchun Rao
Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived materials, remains under-detected in food products. This study aimed to characterize CSA and develop a quantitative Western blot (qWB) assay for the detection of CSA. After characterization, (1) high temperature (>69.61 °C) decreased CSA extractability, (2) in vitro allergenicity was detected by human plasma, and (3) CSA was verified in egg white. A monoclonal antibody 3H4E9 was characterized as specific to poultry serum albumin. The optimized qWB assay exhibited good selectivity (specific to poultry species), working range (0.3–20 ppm), and sensitivity (ppm level). This assay enables sensitive and reliable CSA detection on food contact surfaces, facilitating risk assessment of undeclared egg yolk residues and improving food safety management practices.
鸡蛋是美国九大致敏食品之一，准确检测其致敏蛋白对食品安全至关重要。鸡血清白蛋白（CSA, Gal d 5）是一种在蛋黄、鸡肉和禽类衍生材料中发现的过敏原，在食品中仍未被检测到。本研究旨在对CSA进行表征，并建立CSA的定量Western blot （qWB）检测方法。经鉴定，(1)高温（>69.61 °C）降低了CSA的可提取性，(2)人血浆检测体外致敏性，(3)在蛋清中验证了CSA。一种单克隆抗体3H4E9对家禽血清白蛋白具有特异性。优化后的qWB法具有良好的选择性（对禽类品种有特异性）、工作范围（0.3-20 ppm）和灵敏度（ppm水平）。该方法能够对食品接触面进行敏感可靠的CSA检测，促进未申报蛋黄残留物的风险评估，提高食品安全管理水平。
{"title":"Quantitative Western blot assay for the detection of chicken serum albumin (Gal d 5)","authors":"Yaqi Zhao, Aravind Kumar Bingi, Qinchun Rao","doi":"10.1016/j.foodchem.2026.148325","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148325","url":null,"abstract":"Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived materials, remains under-detected in food products. This study aimed to characterize CSA and develop a quantitative Western blot (qWB) assay for the detection of CSA. After characterization, (1) high temperature (>69.61 °C) decreased CSA extractability, (2) in vitro allergenicity was detected by human plasma, and (3) CSA was verified in egg white. A monoclonal antibody 3H4E9 was characterized as specific to poultry serum albumin. The optimized qWB assay exhibited good selectivity (specific to poultry species), working range (0.3–20 ppm), and sensitivity (ppm level). This assay enables sensitive and reliable CSA detection on food contact surfaces, facilitating risk assessment of undeclared egg yolk residues and improving food safety management practices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138846","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148367
Siheng Lu , Jing Zhao , Qian Qin , Wenxuan Deng , Yue Yu , Yue Huang , Ming Li , Hao Dong , Zhanming Li
This study extracted Yunnan Arabica coffee bean features through weighted fusion of CIE L*a*b* color histograms, Gray-level Co-occurrence Matrix-Local Binary Pattern composite textures, and morphological parameters, aiming to achieve accurate roasting degree identification and transparent decision-making. Convolutional neural networks outperformed all other models with the highest accuracy. Subsequent SHapley Additive exPlanations analysis demonstrated that key features exhibited a significant strong negative linear correlation with prediction outputs; negative contributions dominated light roasting samples, whereas robust positive contributions dominated dark roasting samples. External verification results clarified that the accuracy of dark-roasted samples reached 100.0%, that of light-roasted samples was 91.5%, and that of medium-roasted samples was 93.8%. The proposed intelligent system enabled automatic image acquisition, feature extraction, and inference, and supported connection to the Enterprise Resource Planning system for data traceability. This study broke deep learning's black-box limitation, providing a precise interpretable technique for coffee roasting standardization.
{"title":"Identification of roasting degree and interpretability analysis of Yunnan arabica coffee beans based on multi-dimensional visual features and CNNs-SHAP","authors":"Siheng Lu , Jing Zhao , Qian Qin , Wenxuan Deng , Yue Yu , Yue Huang , Ming Li , Hao Dong , Zhanming Li","doi":"10.1016/j.foodchem.2026.148367","DOIUrl":"10.1016/j.foodchem.2026.148367","url":null,"abstract":"<div><div>This study extracted Yunnan Arabica coffee bean features through weighted fusion of CIE L*a*b* color histograms, Gray-level Co-occurrence Matrix-Local Binary Pattern composite textures, and morphological parameters, aiming to achieve accurate roasting degree identification and transparent decision-making. Convolutional neural networks outperformed all other models with the highest accuracy. Subsequent SHapley Additive exPlanations analysis demonstrated that key features exhibited a significant strong negative linear correlation with prediction outputs; negative contributions dominated light roasting samples, whereas robust positive contributions dominated dark roasting samples. External verification results clarified that the accuracy of dark-roasted samples reached 100.0%, that of light-roasted samples was 91.5%, and that of medium-roasted samples was 93.8%. The proposed intelligent system enabled automatic image acquisition, feature extraction, and inference, and supported connection to the Enterprise Resource Planning system for data traceability. This study broke deep learning's black-box limitation, providing a precise interpretable technique for coffee roasting standardization.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148367"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138763","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148360
Yiyi Shi, Mengmeng Pan, Yan Wei, Wanchun Luo, Ying Ma, Liyun Ma, Ming Jiang, Feng Liu, Xu Yu, Li Xu
{"title":"MOF-based nanozyme incorporated composite film with prominent antibacterial activity and multiple functionalities for fruit preservation","authors":"Yiyi Shi, Mengmeng Pan, Yan Wei, Wanchun Luo, Ying Ma, Liyun Ma, Ming Jiang, Feng Liu, Xu Yu, Li Xu","doi":"10.1016/j.foodchem.2026.148360","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148360","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"182 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138768","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148341
Shiqi Li, Qiannan Jia, Yan Fan, Jiangjiang Zhang, Tingting Yang, Hu Hou
{"title":"Mechanistic study on ultrasound-assisted rehydration and heating processes of dried seafood: Promoting moisture migration and collagen helix disruption through temperature-time coupling","authors":"Shiqi Li, Qiannan Jia, Yan Fan, Jiangjiang Zhang, Tingting Yang, Hu Hou","doi":"10.1016/j.foodchem.2026.148341","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148341","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"59 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138770","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}
An analytical method for simultaneous determination of cis−/trans-forms of vitamin K1 (phylloquinone), β, γ-dihydro K1 and K2 (menaquinones 4–10) was developed and thoroughly validated for applicability to a broad range of food matrices, tissue fluids, and supplements. The extraction procedures and post-liquid-liquid extraction solvents were optimized to maximize recovery that ranged from 80 to 118%. A longer HPLC column and a gradient were applied for improved separation of vitamers as well as cis/trans-forms. External standard curves for the vitamin K forms were efficiently injected by an autosampler (R2 ≥ 0.999). Vitamin K was efficiently reduced to hydroquinone by an online post-column electrochemical reduction cell before fluorescence detection. By analyzing reference materials and spiked samples the average LOQs were approximately 0.1 μg/kg for all vitamers except for 0.2 μg/kg for MK-6 and MK-10. The intra- and inter-day precision, expressed as 2RSD, were typically around 8% for K1 and 10% for the K2 forms.
{"title":"Determination of vitamin K1 (phylloquinone) and K2 (menaquinones 4–10) in a broad range of matrices by HPLC with electrochemical reduction and fluorescence detection","authors":"Kari Elin Rød karielin, Annbjørg Bøkevoll, Amalie Moxness Reksten, Lisbeth Dahl, Eystein Oveland","doi":"10.1016/j.foodchem.2026.148327","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148327","url":null,"abstract":"An analytical method for simultaneous determination of <em>cis</em>−/<em>trans</em>-forms of vitamin K1 (phylloquinone), β, γ-dihydro K1 and K2 (menaquinones 4–10) was developed and thoroughly validated for applicability to a broad range of food matrices, tissue fluids, and supplements. The extraction procedures and post-liquid-liquid extraction solvents were optimized to maximize recovery that ranged from 80 to 118%. A longer HPLC column and a gradient were applied for improved separation of vitamers as well as <em>cis</em>/<em>trans</em>-forms. External standard curves for the vitamin K forms were efficiently injected by an autosampler (R<sup>2</sup> ≥ 0.999). Vitamin K was efficiently reduced to hydroquinone by an online post-column electrochemical reduction cell before fluorescence detection. By analyzing reference materials and spiked samples the average LOQs were approximately 0.1 μg/kg for all vitamers except for 0.2 μg/kg for MK-6 and MK-10. The intra- and inter-day precision, expressed as 2RSD, were typically around 8% for K1 and 10% for the K2 forms.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"43 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138845","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148310
Yingfei Liu , Jun Li , Yixin Ma , Xirui Pei , Xitian Peng , Di Chen
Benzimidazoles are an important class of anthelmintics used to control parasitic infections in food-producing animals. However, these drugs can cause toxicological effects such as embryotoxicity, teratogenicity, polyploidy, and gastrointestinal disturbances. Monitoring benzimidazole residues in animal-derived foods is essential for human health. This review outlines the structural characteristics, classification, and toxicity of benzimidazole veterinary drugs, with a focus on their effects on animals, the environment, and humans. It discusses recent advancements in sample preparation and detection techniques, highlighting novel adsorbents like molecularly imprinted polymers and metal–organic network composites for enhanced selectivity and adsorption capacity. Developments in chromatographic methods, ELISA, and sensor technologies for benzimidazole detection are also reviewed, showcasing improvements in analytical performance, including low detection limits and reliable recoveries in complex food matrices. This work offers insights into future challenges and opportunities in benzimidazole research to guide detection strategies and ensure food safety.
{"title":"Recent advances in toxicology, extraction, and analytical techniques for benzimidazole veterinary drug residues in food","authors":"Yingfei Liu , Jun Li , Yixin Ma , Xirui Pei , Xitian Peng , Di Chen","doi":"10.1016/j.foodchem.2026.148310","DOIUrl":"10.1016/j.foodchem.2026.148310","url":null,"abstract":"<div><div>Benzimidazoles are an important class of anthelmintics used to control parasitic infections in food-producing animals. However, these drugs can cause toxicological effects such as embryotoxicity, teratogenicity, polyploidy, and gastrointestinal disturbances. Monitoring benzimidazole residues in animal-derived foods is essential for human health. This review outlines the structural characteristics, classification, and toxicity of benzimidazole veterinary drugs, with a focus on their effects on animals, the environment, and humans. It discusses recent advancements in sample preparation and detection techniques, highlighting novel adsorbents like molecularly imprinted polymers and metal–organic network composites for enhanced selectivity and adsorption capacity. Developments in chromatographic methods, ELISA, and sensor technologies for benzimidazole detection are also reviewed, showcasing improvements in analytical performance, including low detection limits and reliable recoveries in complex food matrices. This work offers insights into future challenges and opportunities in benzimidazole research to guide detection strategies and ensure food safety.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148310"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138722","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148358
Miaomiao Han , Yuanyuan Shen , Shengjie Li , Yulong Wu , Chun Hua , Changqing Zhu , Ning Tang , Yao Cai , Chongjiang Cao , Feng Zhou
In this study, an edible film with antibacterial and barrier properties was prepared by incorporating bioactive glass (BG) into the network structure constructed by ovalbumin amyloid fiber (OVAF) and carboxymethyl cellulose (CMC). OVAF with a high aspect ratio was assembled through phase transition of OVA. Compared with OVA (1.0%), the opacity and thickness of OVAF (1.0%) film increased by 0.87% and 0.01 mm, the tensile strength (TS) and elongation at break (Eb) increased by 3.15 MPa and 17.71%, the water absorption (WA) and solubility (WS) decreased by approximately 30%, and the oxygen and water vapor permeability decreased to 5.94 g·m−2·d−1 and 2.58 g·mm·m−2·h−1·kPa−1, indicating that OVAF endows the film with barrier properties. BG endows the film with antibacterial properties. The inhibition rate of OVAF/CMC/BG (0.5%) film was approximately 100%. This film can slow weight loss, and delays browning and senescence of Agaricus bisporus.
{"title":"Ovalbumin amyloid fiber-based antibacterial edible film for Agaricus bisporus preservation","authors":"Miaomiao Han , Yuanyuan Shen , Shengjie Li , Yulong Wu , Chun Hua , Changqing Zhu , Ning Tang , Yao Cai , Chongjiang Cao , Feng Zhou","doi":"10.1016/j.foodchem.2026.148358","DOIUrl":"10.1016/j.foodchem.2026.148358","url":null,"abstract":"<div><div>In this study, an edible film with antibacterial and barrier properties was prepared by incorporating bioactive glass (BG) into the network structure constructed by ovalbumin amyloid fiber (OVAF) and carboxymethyl cellulose (CMC). OVAF with a high aspect ratio was assembled through phase transition of OVA. Compared with OVA (1.0%), the opacity and thickness of OVAF (1.0%) film increased by 0.87% and 0.01 mm, the tensile strength (TS) and elongation at break (Eb) increased by 3.15 MPa and 17.71%, the water absorption (WA) and solubility (WS) decreased by approximately 30%, and the oxygen and water vapor permeability decreased to 5.94 g·m<sup>−2</sup>·d<sup>−1</sup> and 2.58 g·mm·m<sup>−2</sup>·h<sup>−1</sup>·kPa<sup>−1</sup>, indicating that OVAF endows the film with barrier properties. BG endows the film with antibacterial properties. The inhibition rate of OVAF/CMC/BG (0.5%) film was approximately 100%. This film can slow weight loss, and delays browning and senescence of <em>Agaricus bisporus.</em></div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148358"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138764","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148332
Wenying Yuan , Hui Zhou , Jingru Chen , Shan Wu , Fangfang Yan , Maiquan Li , Yuxing Guo , Zhen Wu , Daodong Pan , Jie Luo , Xiankang Fan
Gamma-aminobutyric acid (GABA) is a neuroprotective neurotransmitter. This study investigates the effect of Levilactobacillus brevis CGMCC 1.5954 combined with Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 on the red bean sprouts GABA-enriched fermented milks. The results demonstrated that fermented milk from the complex fermentation has a GABA content of 241.3 μg/mL and 70.7% DPPH scavenging activity. Texture improved with 32% lower hardness and 14% higher water-holding capacity, supported by a denser protein network (G′ = 470 Pa). Additionally, E-nose, HS-SPME-GC–MS and GC-IMS results showed that flavor profiles shifted from milky to fruity-ester, with elevated 1-hexanol, linalool, and 1-nonanol, alongside reduced sulfide response and astringency. Metabolic topology analysis revealed that fermentation enhanced the utilization of glutamate, aspartate, alanine, and glutamine through vitamin B6 metabolism, amino acid interconversion, and the γ-glutamyl cycle, thereby promoting the production of stress-protective metabolites (e.g., GABA). This finding is crucial for the development of GABA-enriched fermented milks.
{"title":"Characterization of the effect of Levilactobacillus brevis CGMCC 1.5954 combined with Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 on the red bean sprouts GABA-enriched fermented milks","authors":"Wenying Yuan , Hui Zhou , Jingru Chen , Shan Wu , Fangfang Yan , Maiquan Li , Yuxing Guo , Zhen Wu , Daodong Pan , Jie Luo , Xiankang Fan","doi":"10.1016/j.foodchem.2026.148332","DOIUrl":"10.1016/j.foodchem.2026.148332","url":null,"abstract":"<div><div>Gamma-aminobutyric acid (GABA) is a neuroprotective neurotransmitter. This study investigates the effect of <em>Levilactobacillus brevis</em> CGMCC 1.5954 combined with <em>Lactiplantibacillus plantarum</em> subsp. <em>plantarum</em> CGMCC 1.5953 on the red bean sprouts GABA-enriched fermented milks. The results demonstrated that fermented milk from the complex fermentation has a GABA content of 241.3 μg/mL and 70.7% DPPH scavenging activity. Texture improved with 32% lower hardness and 14% higher water-holding capacity, supported by a denser protein network (G′ = 470 Pa). Additionally, <em>E</em>-nose, HS-SPME-GC–MS and GC-IMS results showed that flavor profiles shifted from milky to fruity-ester, with elevated 1-hexanol, linalool, and 1-nonanol, alongside reduced sulfide response and astringency. Metabolic topology analysis revealed that fermentation enhanced the utilization of glutamate, aspartate, alanine, and glutamine through vitamin B6 metabolism, amino acid interconversion, and the γ-glutamyl cycle, thereby promoting the production of stress-protective metabolites (e.g., GABA). This finding is crucial for the development of GABA-enriched fermented milks.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148332"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138945","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148320
Zhiheng Zhang, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu
{"title":"Pepsin and trypsin coronas on starch nanoparticles: size-dependent modulation of curcumin release and bioactivity","authors":"Zhiheng Zhang, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu","doi":"10.1016/j.foodchem.2026.148320","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148320","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"42 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138774","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 : 2026-02-08DOI: 10.1016/j.foodchem.2026.148329
Wu Wang , Ye He , Wenjie Zhou , Yangao Zhu , Xiao-Zhi Wang , Yao Chen , Tong Wang
Aging significantly influences Anhua dark tea's quality and value, but rapid year identification remains challenging. This study developed a colorimetric sensor array (CSA) combined with deep learning for the rapid identification of storage years of Anhua dark tea. The CSA uses five carbon quantum dots (CQDs) that interact specifically with tea components (e.g., amino acids, polyphenols), producing color changes with storage time; these changes can be captured by smartphones under UV illumination. The resulting images were directly analyzed using deep learning models (ResNet18, VGG16, DenseNet121, MobileNetV3-Small, and EfficientNet B0). Among them, ResNet18 achieved the highest accuracy (92.4%), outperforming traditional RGB-based models such as PLS-DA (57.6%) and PCA-LDA (63.6%). In addition, a user-friendly graphical user interface was created for easy, non-expert operation. This work presents a novel, cost-effective, and highly accessible detection platform for Anhua dark tea authentication, offering broad potential for real-world applications in food quality control and authenticity assessment.
{"title":"Intelligent storage year identification of Anhua dark tea via carbon quantum dots-based colorimetric sensor array and computer vision","authors":"Wu Wang , Ye He , Wenjie Zhou , Yangao Zhu , Xiao-Zhi Wang , Yao Chen , Tong Wang","doi":"10.1016/j.foodchem.2026.148329","DOIUrl":"10.1016/j.foodchem.2026.148329","url":null,"abstract":"<div><div>Aging significantly influences Anhua dark tea's quality and value, but rapid year identification remains challenging. This study developed a colorimetric sensor array (CSA) combined with deep learning for the rapid identification of storage years of Anhua dark tea. The CSA uses five carbon quantum dots (CQDs) that interact specifically with tea components (e.g., amino acids, polyphenols), producing color changes with storage time; these changes can be captured by smartphones under UV illumination. The resulting images were directly analyzed using deep learning models (ResNet18, VGG16, DenseNet121, MobileNetV3-Small, and EfficientNet B0). Among them, ResNet18 achieved the highest accuracy (92.4%), outperforming traditional RGB-based models such as PLS-DA (57.6%) and PCA-LDA (63.6%). In addition, a user-friendly graphical user interface was created for easy, non-expert operation. This work presents a novel, cost-effective, and highly accessible detection platform for Anhua dark tea authentication, offering broad potential for real-world applications in food quality control and authenticity assessment.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148329"},"PeriodicalIF":9.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138765","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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