Pub Date : 2025-02-20DOI: 10.1016/j.foodchem.2025.143446
Ana Barbarić, Lara S.A.F.T.I.Ć. Martinović, Danijel D. Milinčić, Mirjana B. Pešić, Zvonimir Marijanović, Mateo Jakac, Irena B.R.Č.I.Ć. Karačonji, Helena Brekalo, Danijela Petrović, Tomislav Pavlešić, Dijana Mišetić Ostojić, Ivana Gobin
This study compares beech (Fagus sylvatica) and chestnut (Castanea sativa) honeydew honeys through analyses of physicochemical properties, pollen composition, phenolic and volatile compounds, and bioactivity. Beech honey exhibited higher antioxidant activity (up to 1.81 mmol TE/kg) compared to chestnut honey (0.79 mmol TE/kg), though both had similar total phenolic and flavonoid content. A total of 37 phenolic compounds, including propolis-derived flavonoids, were detected, with taxifolin and phenylamides as potential markers of botanical origin. Volatile profiles distinguished the types, with beech honey rich in 2-furanmethanol and nonanal, while chestnut honey had unique benzaldehyde and furfural notes. Both honeys demonstrated strong antimicrobial activity, with inhibition zones up to 20 mm and effective MICs (0.025–0.2 g/mL). Although not currently classified by botanical origin in EU regulations, the study highlights distinctive polyphenol and volatile profiles, as well as bioactive properties, between beech and chestnut honeydew honeys.
{"title":"Characterization and differentiation of beech and chestnut honeydew honeys: A comparative study","authors":"Ana Barbarić, Lara S.A.F.T.I.Ć. Martinović, Danijel D. Milinčić, Mirjana B. Pešić, Zvonimir Marijanović, Mateo Jakac, Irena B.R.Č.I.Ć. Karačonji, Helena Brekalo, Danijela Petrović, Tomislav Pavlešić, Dijana Mišetić Ostojić, Ivana Gobin","doi":"10.1016/j.foodchem.2025.143446","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143446","url":null,"abstract":"This study compares beech (<em>Fagus sylvatica</em>) and chestnut (<em>Castanea sativa</em>) honeydew honeys through analyses of physicochemical properties, pollen composition, phenolic and volatile compounds, and bioactivity. Beech honey exhibited higher antioxidant activity (up to 1.81 mmol TE/kg) compared to chestnut honey (0.79 mmol TE/kg), though both had similar total phenolic and flavonoid content. A total of 37 phenolic compounds, including propolis-derived flavonoids, were detected, with taxifolin and phenylamides as potential markers of botanical origin. Volatile profiles distinguished the types, with beech honey rich in 2-furanmethanol and nonanal, while chestnut honey had unique benzaldehyde and furfural notes. Both honeys demonstrated strong antimicrobial activity, with inhibition zones up to 20 mm and effective MICs (0.025–0.2 g/mL). Although not currently classified by botanical origin in EU regulations, the study highlights distinctive polyphenol and volatile profiles, as well as bioactive properties, between beech and chestnut honeydew honeys.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"25 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143462314","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.2025.143494
Zu Jia Lee, Cundong Xie, Ken Ng, Hafiz A.R. Suleria
Brown seaweed has a rich source of bioactives, notably antioxidative phenolic compounds and sulphated polysaccharides. Despite their importance, the interactions between these compounds and their resultant antioxidant activities have not been extensively studied. This research aims to investigate the interaction between seaweed-derived phenolics and polysaccharides in terms of their antioxidant activity, exploring their potential interactions through in silico molecular docking, and validating them using Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS) and differential scanning calorimetry (DSC). Reduced antioxidant activities were observed in the seaweed-derived phenolics and polysaccharides combination. The in silico molecular docking studies and experimental analyses revealed non-covalent interactions, mainly driven by hydrogen bonding between fucoidan and catechin or phloroglucinol. The resulting ‘complex’ formation varied in size and thermodynamic stability, suggesting structure-dependent interactions between fucoidan and phenolic compounds. This research helps to understand the marine phenolic-polysaccharide interaction, contributing to their effective application in the functional food and nutraceutical industries.
{"title":"Study of phenolic-polysaccharide interactions in Brown seaweed","authors":"Zu Jia Lee, Cundong Xie, Ken Ng, Hafiz A.R. Suleria","doi":"10.1016/j.foodchem.2025.143494","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143494","url":null,"abstract":"Brown seaweed has a rich source of bioactives, notably antioxidative phenolic compounds and sulphated polysaccharides. Despite their importance, the interactions between these compounds and their resultant antioxidant activities have not been extensively studied. This research aims to investigate the interaction between seaweed-derived phenolics and polysaccharides in terms of their antioxidant activity, exploring their potential interactions through in silico molecular docking, and validating them using Fourier transform infrared spectroscopy (FTIR), dynamic light scattering (DLS) and differential scanning calorimetry (DSC). Reduced antioxidant activities were observed in the seaweed-derived phenolics and polysaccharides combination. The in silico molecular docking studies and experimental analyses revealed non-covalent interactions, mainly driven by hydrogen bonding between fucoidan and catechin or phloroglucinol. The resulting ‘complex’ formation varied in size and thermodynamic stability, suggesting structure-dependent interactions between fucoidan and phenolic compounds. This research helps to understand the marine phenolic-polysaccharide interaction, contributing to their effective application in the functional food and nutraceutical industries.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"20 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143462287","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.2025.143459
Natalia Saudade de Aguiar, Gustavo Galo Marcheafave, Elis Daiane Pauli, Manoela Mendes Duarte, Ieda Spacino Scarminio, Roy Edward Bruns, Romà Tauler, Marcelo Lazzarotto, Ivar Wendling
The composition of yerba mate implies significant potential in the food, pharmaceutical, and cosmetic industries, which requires standardization of the raw material. This study explores the simultaneous influence of growing sites, harvest seasons, and clones on the spectralprint of leaves through near-infrared (NIR) and mid-infrared (MIR) spectroscopy coupled with ANOVA Common Dimensions (AComDim) multivariate analysis. MIR spectroscopy identifies only the main effects of growing site and harvesting season, and the interaction between these factors. The NIR spectralprint identifies all main effects and interactions. Growing site and harvesting season individually account for approximately 7 % of the variance in the chemical composition of yerba mate, with their interaction contributing with 5.7 %. Clonal variation significantly affects the spectral profile with approximately 4 % variance, which allowed the identification of clones with the highest chemical divergence. The study demonstrates that biospectroscopics and chemometrics can enhance yerba mate quality through clonal selection and optimized agricultural practices.
{"title":"Multiblock NIR and MIR spectralprint through AComDim to evaluate the effects of growing site, harvest season, and clone on yerba mate leaves composition","authors":"Natalia Saudade de Aguiar, Gustavo Galo Marcheafave, Elis Daiane Pauli, Manoela Mendes Duarte, Ieda Spacino Scarminio, Roy Edward Bruns, Romà Tauler, Marcelo Lazzarotto, Ivar Wendling","doi":"10.1016/j.foodchem.2025.143459","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143459","url":null,"abstract":"The composition of yerba mate implies significant potential in the food, pharmaceutical, and cosmetic industries, which requires standardization of the raw material. This study explores the simultaneous influence of growing sites, harvest seasons, and clones on the spectralprint of leaves through near-infrared (NIR) and mid-infrared (MIR) spectroscopy coupled with ANOVA Common Dimensions (AComDim) multivariate analysis. MIR spectroscopy identifies only the main effects of growing site and harvesting season, and the interaction between these factors. The NIR spectralprint identifies all main effects and interactions. Growing site and harvesting season individually account for approximately 7 % of the variance in the chemical composition of yerba mate, with their interaction contributing with 5.7 %. Clonal variation significantly affects the spectral profile with approximately 4 % variance, which allowed the identification of clones with the highest chemical divergence. The study demonstrates that biospectroscopics and chemometrics can enhance yerba mate quality through clonal selection and optimized agricultural practices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143462262","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}
Ganoderma lucidum (G. lucidum) spore oil, an important health supplement, has been found to frequently contain the excessive levels of phthalate plasticizers (PAEs), which may cause the safety and quality risks. This study used supercritical fluid extraction (SFE) with 95 % ethanol as the entrainer, added at ratios of 0 % to 25 % of the spore powder mass, to investigate the effects of different extraction stages and entrainer on the reduces of PAEs content, physicochemical properties, and active components. Results showed that the acid value, ergosterol content, and PAEs content of the spore oil in the first stage were significantly higher than those in subsequent stages. Peroxide values were increased but remained below 0.22 g/100 g, while the total triterpene content fluctuated. The main fatty acids were oleic, palmitic, linoleic, and stearic acids. At a 10 % entrainer ratio, the extraction yield increased to 32.30 ± 0.60 %, with the highest ergosterol content, the lowest DINP content, and achieved a 40.73 % reduction in PAEs content. This ratio did not affect the fatty acid composition, indicating it enhanced the oil yield and reduced PAEs without impacting the physicochemical properties and active ingredients. Therefore, the optimal entrainer ratio was determined to be 10 %, crucial for improving G. lucidum spore oil quality and safety in industrial production.
{"title":"Entrainer-assisted supercritical fluid extraction removing the phthalate plasticizers from Ganoderma Lucidum spores oil","authors":"Yaoyao Qi, Xiangwei Xiao, Yanjiao Li, Jinwu Zhang, Guangyan Li, Zeyuan Deng, Hongyan Li","doi":"10.1016/j.foodchem.2025.143333","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143333","url":null,"abstract":"<em>Ganoderma lucidum (G. lucidum)</em> spore oil, an important health supplement, has been found to frequently contain the excessive levels of phthalate plasticizers (PAEs), which may cause the safety and quality risks. This study used supercritical fluid extraction (SFE) with 95 % ethanol as the entrainer, added at ratios of 0 % to 25 % of the spore powder mass, to investigate the effects of different extraction stages and entrainer on the reduces of PAEs content, physicochemical properties, and active components. Results showed that the acid value, ergosterol content, and PAEs content of the spore oil in the first stage were significantly higher than those in subsequent stages. Peroxide values were increased but remained below 0.22 g/100 g, while the total triterpene content fluctuated. The main fatty acids were oleic, palmitic, linoleic, and stearic acids. At a 10 % entrainer ratio, the extraction yield increased to 32.30 ± 0.60 %, with the highest ergosterol content, the lowest DINP content, and achieved a 40.73 % reduction in PAEs content. This ratio did not affect the fatty acid composition, indicating it enhanced the oil yield and reduced PAEs without impacting the physicochemical properties and active ingredients. Therefore, the optimal entrainer ratio was determined to be 10 %, crucial for improving <em>G. lucidum</em> spore oil quality and safety in industrial production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143462289","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 developed a rapid, label-free analytical strategy for quantifying zearalenone (ZEN) in corn oil. A highly sensitive Au octahedrons (Ohs) monolayer film was synthesized as the surface-enhanced Raman spectroscopy (SERS) substrate. A hybrid metaheuristic algorithm that combines the particle swarm optimization (PSO) algorithm and the grey wolf optimizer (GWO) algorithms, was used to optimize an extreme learning machine (ELM) model (i.e., the PSOGWO-ELM model). The PSOGWO-ELM model analyzed the collected SERS spectra to determine ZEN contents in corn oil. The results demonstrated that the analytical strategy possessed excellent performance: the root mean squared error of the prediction set (RMSEP) = 0.2297 μg/mL, the coefficient of determination of the prediction set () = 0.9907, and the ratio of performance to deviation of the prediction set (RPDP) = 10.3695. The proposed analytical approach shows considerable promise for the rapid, label-free, and accurate detection of trace levels of ZEN in corn oil.
{"title":"Au octahedrons monolayer film SERS substrate coupled with a hybrid metaheuristic algorithm-optimized ELM model: An analytical strategy for rapid and label-free detection of zearalenone in corn oil","authors":"Jiaji Zhu, Hao Qian, Afang Zhu, Zhiming Guo, Quansheng Chen, Yi Xu","doi":"10.1016/j.foodchem.2025.143516","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143516","url":null,"abstract":"This study developed a rapid, label-free analytical strategy for quantifying zearalenone (ZEN) in corn oil. A highly sensitive Au octahedrons (Ohs) monolayer film was synthesized as the surface-enhanced Raman spectroscopy (SERS) substrate. A hybrid metaheuristic algorithm that combines the particle swarm optimization (PSO) algorithm and the grey wolf optimizer (GWO) algorithms, was used to optimize an extreme learning machine (ELM) model (i.e., the PSOGWO-ELM model). The PSOGWO-ELM model analyzed the collected SERS spectra to determine ZEN contents in corn oil. The results demonstrated that the analytical strategy possessed excellent performance: the root mean squared error of the prediction set (RMSEP) = 0.2297 μg/mL, the coefficient of determination of the prediction set (<span><math><msubsup is=\"true\"><mi is=\"true\">R</mi><mi is=\"true\">P</mi><mn is=\"true\">2</mn></msubsup></math></span>) = 0.9907, and the ratio of performance to deviation of the prediction set (RPD<sub><em>P</em></sub>) = 10.3695. The proposed analytical approach shows considerable promise for the rapid, label-free, and accurate detection of trace levels of ZEN in corn oil.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143462290","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.2025.143524
Xuenan Li, Shijie Sun, Jiawen Liu, Mingzhu Zheng, Dan Cai, Huimin Liu, Jingsheng Liu
Dietary fiber (DF) from corn sprouts, subjected to pretreatment with static magnetic field (SMF), was systematically investigated for its structural and functional characteristics using an enzymatic method. After SMF treatment, the surface of soluble DF showed higher pore density and pore structures, and insoluble DF showed more folds and a concave-convex surface profile. FT-IR and thermogravimetric analyses also showed that SMF pretreatment improved the functional group structure and thermal stability of DFs in corn sprouts. Moreover, SMF pretreatment improved the inhibitory effects on α-amylase and α-glucosidase activities, as well as increased water holding, oil holding, and water swelling capacities. Compared to the untreated corn sprouts, the DF obtained from SMF treatment exhibited stronger antioxidant activity. In summary, these findings suggest that SMF pretreatment enhances the physicochemical and functional properties of DF derived from corn sprouts. It suggests that SMF can serve as a prospective technique for corn sprouts products processing.
{"title":"Influence of static magnetic field pretreatment on the structure, physicochemical and functional properties of dietary fiber in corn sprouts","authors":"Xuenan Li, Shijie Sun, Jiawen Liu, Mingzhu Zheng, Dan Cai, Huimin Liu, Jingsheng Liu","doi":"10.1016/j.foodchem.2025.143524","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143524","url":null,"abstract":"Dietary fiber (DF) from corn sprouts, subjected to pretreatment with static magnetic field (SMF), was systematically investigated for its structural and functional characteristics using an enzymatic method. After SMF treatment, the surface of soluble DF showed higher pore density and pore structures, and insoluble DF showed more folds and a concave-convex surface profile. FT-IR and thermogravimetric analyses also showed that SMF pretreatment improved the functional group structure and thermal stability of DFs in corn sprouts. Moreover, SMF pretreatment improved the inhibitory effects on α-amylase and α-glucosidase activities, as well as increased water holding, oil holding, and water swelling capacities. Compared to the untreated corn sprouts, the DF obtained from SMF treatment exhibited stronger antioxidant activity. In summary, these findings suggest that SMF pretreatment enhances the physicochemical and functional properties of DF derived from corn sprouts. It suggests that SMF can serve as a prospective technique for corn sprouts products processing.","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":"143462292","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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