To evaluate the meat quality of the new breed of Panou sheep, the longissimus dorsi (LD) muscles of 1.5-year-old Panou sheep and the local breed of Oula sheep were selected for comparative analysis in terms of meat quality, and the molecular mechanisms influencing flavor were investigated using 4D label-free proteomics technology. The results revealed that the fiber density, tenderness, and brightness of the Panou sheep meat were lower than those of the Oula sheep, and the composition of amino acids and flavor substances made it possible to determine that the Panou sheep meat has a high-quality and distinctive flavor. Proteomic analysis indicated that the metabolic pathways that may be associated with meat flavor are amino acid catabolism and sugar metabolism. This study explored the role of proteins in the regulation of meat flavor in Tibetan sheep, which provides a reference for the identification of meat products and subsequent breed improvement.
{"title":"Meat quality differences and protein molecular mechanisms affecting meat flavor in different breeds of Tibetan sheep analyzed by 4D label-free quantitative proteomics","authors":"Jianfeng Xu, , Ting Liu, Ruirui Luo, Cheng Zhen, Yanshu Zhang, Xia Lang","doi":"10.1016/j.foodchem.2025.143977","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143977","url":null,"abstract":"To evaluate the meat quality of the new breed of Panou sheep, the <em>longissimus dorsi</em> (LD) muscles of 1.5-year-old Panou sheep and the local breed of Oula sheep were selected for comparative analysis in terms of meat quality, and the molecular mechanisms influencing flavor were investigated using 4D label-free proteomics technology. The results revealed that the fiber density, tenderness, and brightness of the Panou sheep meat were lower than those of the Oula sheep, and the composition of amino acids and flavor substances made it possible to determine that the Panou sheep meat has a high-quality and distinctive flavor. Proteomic analysis indicated that the metabolic pathways that may be associated with meat flavor are amino acid catabolism and sugar metabolism. This study explored the role of proteins in the regulation of meat flavor in Tibetan sheep, which provides a reference for the identification of meat products and subsequent breed improvement.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"70 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.foodchem.2025.143970
Iago J.S. da Silva, Micherlane M. da Silva, Ryan G.M.F. da Silva, Elvis J. De França, Maria J. da Silva, Mario T. Kato
A microwave-assisted digestion method using diluted HNO3 was proposed for subsequent determination of Ca, Cd, Co, Cu, K, Mg, Mn, Mo, Na, P, Pb, S, V, and Zn in beans, basil, and mint using ICP OES and flame photometry. After applying factorial design, the optimized conditions were an HNO3 concentration of 1 mol L−1, 2.5 mL of H2O2, and a digestion time of 20 min. The method accuracy was assessed using seven reference materials, with statistical agreement between determined and certified values and an RSD of up to 11 %. Linearity was satisfactory (r > 0.999), and limits of quantification ranged from 0.031 mg kg−1 (Mn by ICP OES) to 60 mg kg−1 (K and Na by flame photometry). Applying the method to real samples, the concentrations obtained met the Cd limits established by international regulations. Finally, low agreement was verified between measured concentrations and those reported on food packaging.
{"title":"Microwave-assisted digestion for multi-elemental determination in beans, basil, and mint by ICP OES and flame photometry: An eco-friendly alternative","authors":"Iago J.S. da Silva, Micherlane M. da Silva, Ryan G.M.F. da Silva, Elvis J. De França, Maria J. da Silva, Mario T. Kato","doi":"10.1016/j.foodchem.2025.143970","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143970","url":null,"abstract":"A microwave-assisted digestion method using diluted HNO<sub>3</sub> was proposed for subsequent determination of Ca, Cd, Co, Cu, K, Mg, Mn, Mo, Na, P, Pb, S, V, and Zn in beans, basil, and mint using ICP OES and flame photometry. After applying factorial design, the optimized conditions were an HNO<sub>3</sub> concentration of 1 mol L<sup>−1</sup>, 2.5 mL of H<sub>2</sub>O<sub>2</sub>, and a digestion time of 20 min. The method accuracy was assessed using seven reference materials, with statistical agreement between determined and certified values and an RSD of up to 11 %. Linearity was satisfactory (<em>r</em> > 0.999), and limits of quantification ranged from 0.031 mg kg<sup>−1</sup> (Mn by ICP OES) to 60 mg kg<sup>−1</sup> (K and Na by flame photometry). Applying the method to real samples, the concentrations obtained met the Cd limits established by international regulations. Finally, low agreement was verified between measured concentrations and those reported on food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"94 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143672765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.foodchem.2025.143894
Eduarda Barbieri da Silva Cruz, Michel Rocha Baqueta, Douglas N. Rutledge, Patrícia Valderrama
Cachaça consumption is valued for its unique characteristics, many of which stem from aging in various wooden barrels, imparting specific flavors and aromas. However, whether unaged cachaças with artificial flavoring exhibit attributes similar to those of naturally aged cachaças remains unclear. This study examined sensory and chemical aspects of both aged and flavored cachaças through an integrated approach combining sensory analysis with ultraviolet, visible, mid-infrared, and near-infrared spectroscopies. In the chemometric domain, Path-ComDim was employed to integrate and interpret multi-source data, revealing sensory-spectral correlations to characterize cachaça samples derived from aging and flavoring processes. Although the production regions of the cachaças were known beforehand, this factor did not distinguish them. Overall, the findings indicate that flavored and aged cachaças may share sensory similarities because some flavored cachaças can exhibit sensory attributes similar to those aged in Oak, Bálsamo, and Umburana woods.
{"title":"Path-ComDim multi-block data analysis in the cachaça investigation: Integrating sensory analysis with electronic and vibrational spectroscopies","authors":"Eduarda Barbieri da Silva Cruz, Michel Rocha Baqueta, Douglas N. Rutledge, Patrícia Valderrama","doi":"10.1016/j.foodchem.2025.143894","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143894","url":null,"abstract":"Cachaça consumption is valued for its unique characteristics, many of which stem from aging in various wooden barrels, imparting specific flavors and aromas. However, whether unaged cachaças with artificial flavoring exhibit attributes similar to those of naturally aged cachaças remains unclear. This study examined sensory and chemical aspects of both aged and flavored cachaças through an integrated approach combining sensory analysis with ultraviolet, visible, mid-infrared, and near-infrared spectroscopies. In the chemometric domain, Path-ComDim was employed to integrate and interpret multi-source data, revealing sensory-spectral correlations to characterize cachaça samples derived from aging and flavoring processes. Although the production regions of the cachaças were known beforehand, this factor did not distinguish them. Overall, the findings indicate that flavored and aged cachaças may share sensory similarities because some flavored cachaças can exhibit sensory attributes similar to those aged in Oak, Bálsamo, and Umburana woods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.foodchem.2025.143947
Gil van Wissen, Ramiro Marroquin-Garcia, Margaux Frigoli, Joseph W. Lowdon, Thomas J. Cleij, Kasper Eersels, Bart van Grinsven
Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemistry have been developed by employing a bio-based functional monomer as DES and ethanol-water as porogen. MIP was implemented into a low-cost thermal readout platform as functional layer utilizing carbon tape for deposition. The sensor was characterized using SEM, IR, TGA and laser diffraction and its performance was evaluated through loading assays with syringic acid solutions, selectivity studies using structural analogues and food components, and quantification of syringic acid in thyme and walnut benchmarked by LC-MS. This work is the first to accurately quantify a molecular target using thermal readout with resulting LOD and LOQ of 0.28 ± 0.06 and 0.84 ± 0.18 μM respectively, linear ranges between 0.5 and 2.5 μM and 2.5–17.5 μM and recoveries ranging between 96.0 and 111 %.
{"title":"Thermal sensing of syringic acid in food samples via molecularly imprinted polymers synthesized from bio-based deep eutectic solvents as monomers","authors":"Gil van Wissen, Ramiro Marroquin-Garcia, Margaux Frigoli, Joseph W. Lowdon, Thomas J. Cleij, Kasper Eersels, Bart van Grinsven","doi":"10.1016/j.foodchem.2025.143947","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143947","url":null,"abstract":"Sensing syringic acid in food samples is highly valuable in food quality control due to its health promoting effects. To this purpose, syringic acid MIPs aligning with green chemistry have been developed by employing a bio-based functional monomer as DES and ethanol-water as porogen. MIP was implemented into a low-cost thermal readout platform as functional layer utilizing carbon tape for deposition. The sensor was characterized using SEM, IR, TGA and laser diffraction and its performance was evaluated through loading assays with syringic acid solutions, selectivity studies using structural analogues and food components, and quantification of syringic acid in thyme and walnut benchmarked by LC-MS. This work is the first to accurately quantify a molecular target using thermal readout with resulting LOD and LOQ of 0.28 ± 0.06 and 0.84 ± 0.18 μM respectively, linear ranges between 0.5 and 2.5 μM and 2.5–17.5 μM and recoveries ranging between 96.0 and 111 %.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.foodchem.2025.143806
Jin Ha Sim, Seungmin Moon, Jin Hyeon Kim, Changheon Lee, Daeung Yu
This study investigates the development of a novel vegan sausage from song-hwa mushrooms (SM), a promising meat analogue offering natural umami flavor and reduced allergenic potential compared to soybean-derived analogues. By optimizing the plant-based gel binder and thickening agents (potato starch: tragacanth gum: guar gum, 32.66: 0.30: 0.30) and processing condition (4.41 MPa and 34.48 min), the functional properties of the song-hwa mushroom sausage (SMS) were significantly improved. The syneresis and water-holding capacity (WHC) of SMS were 0.41 ± 0.04 % and 96.89 ± 0.23 %, compared to 0.38 ± 0.04 % and 94.80 ± 0.28 % for commercial sausages (CSs). SMS exhibited slightly higher syneresis and approximately 2 % greater WHC than CSs. Although SMS showed lower sensory and consumer preference compared with CSs, there was no significant difference compared to commercial vegan sausages. These findings suggest SMS as a promising alternative to commercial vegan sausages, offering a sustainable, allergen-reduced, and flavorful plant-based product.
{"title":"Influence of plant-based gel binders and song-hwa mushroom crosslinking on functional properties and consumer perception of vegan mushroom sausage analogues","authors":"Jin Ha Sim, Seungmin Moon, Jin Hyeon Kim, Changheon Lee, Daeung Yu","doi":"10.1016/j.foodchem.2025.143806","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143806","url":null,"abstract":"This study investigates the development of a novel vegan sausage from song-hwa mushrooms (SM), a promising meat analogue offering natural umami flavor and reduced allergenic potential compared to soybean-derived analogues. By optimizing the plant-based gel binder and thickening agents (potato starch: tragacanth gum: guar gum, 32.66: 0.30: 0.30) and processing condition (4.41 MPa and 34.48 min), the functional properties of the song-hwa mushroom sausage (SMS) were significantly improved. The syneresis and water-holding capacity (WHC) of SMS were 0.41 ± 0.04 % and 96.89 ± 0.23 %, compared to 0.38 ± 0.04 % and 94.80 ± 0.28 % for commercial sausages (CSs). SMS exhibited slightly higher syneresis and approximately 2 % greater WHC than CSs. Although SMS showed lower sensory and consumer preference compared with CSs, there was no significant difference compared to commercial vegan sausages. These findings suggest SMS as a promising alternative to commercial vegan sausages, offering a sustainable, allergen-reduced, and flavorful plant-based product.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"40 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660807","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}
In this study, we synthesized a polydopamine-polyethyleneimine (PDA-PEI) copolymer nanoparticles (NPs) fluorophore by a simply and environment-friendly one-step self-assembly reaction at room temperature to minimize environmental pollution and resource waste caused by the extensive use of organic solvents for material synthesis and sample pretreatment in immunoassay. Based on the inner filter effect between the synthesized PDA-PEI NPs fluorophore and p-nitrophenyl that produced by alkaline phosphatase catalyzed p-nitrophenylphosphate, we proposed one novel and environment-friendly fluorometric/colorimetric dual-mode enzyme-linked immunosorbent assay for the highly sensitive detection of norfloxacin (NOR) in various samples without organic solvents and highly irritating acid-base solutions. After comprehensive optimization, the detection limits of the two modes of immunoassays were 0.02–0.75 μg/kg with recovery rates of 75.38 % ~ 109.50 % in four types of meat and two waters. Finally, the established simple, highly sensitive, and robust immunoassay offers a powerful tool for NOR detection in various food and environmental samples.
{"title":"Environment-friendly dual-mode immunoassay based on the inner filter effect of polydopamine-polyethylenimine copolymer nanoparticles for the highly sensitive detection of norfloxacin","authors":"Zizhe Li, Liang Luo, Chaochao Chen, Qiang Li, Qiyuan Zhao, Ghulam Mujtaba Mari, Chen Xing, Xuefeng Xia, Jianzhong Shen, XueZhi Yu, Zhanhui Wang, Yantong Pan","doi":"10.1016/j.foodchem.2025.143928","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143928","url":null,"abstract":"In this study, we synthesized a polydopamine-polyethyleneimine (PDA-PEI) copolymer nanoparticles (NPs) fluorophore by a simply and environment-friendly one-step self-assembly reaction at room temperature to minimize environmental pollution and resource waste caused by the extensive use of organic solvents for material synthesis and sample pretreatment in immunoassay. Based on the inner filter effect between the synthesized PDA-PEI NPs fluorophore and <em>p</em>-nitrophenyl that produced by alkaline phosphatase catalyzed <em>p</em>-nitrophenylphosphate, we proposed one novel and environment-friendly fluorometric/colorimetric dual-mode enzyme-linked immunosorbent assay for the highly sensitive detection of norfloxacin (NOR) in various samples without organic solvents and highly irritating acid-base solutions. After comprehensive optimization, the detection limits of the two modes of immunoassays were 0.02–0.75 μg/kg with recovery rates of 75.38 % ~ 109.50 % in four types of meat and two waters. Finally, the established simple, highly sensitive, and robust immunoassay offers a powerful tool for NOR detection in various food and environmental samples.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.foodchem.2025.143868
Ruling Wang, Zhiwei Cai, Yaxing Zhang, Runan Tan, Lei Wang, Hanping He, Yunbin He, Gang Chang
The pH value is a crucial indicator of the acidity or alkalinity of beverages, directly influencing taste, flavor, shelf life, and consumer health, making pH detection essential in the field of food safety. To enable precise pH monitoring, a SnO₂-based electrolyte-gated thin-film transistor (EGTFT) pH sensor was developed via a low-cost sol-gel process. Experimental results demonstrated that the device operated at a low voltage (0.5 V) and exhibited high sensitivity (78.99 mV·pH −1) beyond the Nernst limit. The superior stability and corrosion resistance of the SnO2 sensitive layer enabled the sensor to maintain current within 97 % of its original value during 14 days of long-term stability test. The actual measurements of pH levels in beverages have demonstrated high accuracy, indicating that the SnO2-EGTFT pH sensor can serve as an excellent platform for highly sensitive and stable pH detection in the food industry.
{"title":"SnO2 electrolyte-gated thin film transistor for highly sensitive pH detection of beverages","authors":"Ruling Wang, Zhiwei Cai, Yaxing Zhang, Runan Tan, Lei Wang, Hanping He, Yunbin He, Gang Chang","doi":"10.1016/j.foodchem.2025.143868","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143868","url":null,"abstract":"The pH value is a crucial indicator of the acidity or alkalinity of beverages, directly influencing taste, flavor, shelf life, and consumer health, making pH detection essential in the field of food safety. To enable precise pH monitoring, a SnO₂-based electrolyte-gated thin-film transistor (EGTFT) pH sensor was developed via a low-cost sol-gel process. Experimental results demonstrated that the device operated at a low voltage (0.5 V) and exhibited high sensitivity (78.99 mV·pH <sup>−1</sup>) beyond the Nernst limit. The superior stability and corrosion resistance of the SnO<sub>2</sub> sensitive layer enabled the sensor to maintain current within 97 % of its original value during 14 days of long-term stability test. The actual measurements of pH levels in beverages have demonstrated high accuracy, indicating that the SnO<sub>2</sub>-EGTFT pH sensor can serve as an excellent platform for highly sensitive and stable pH detection in the food industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"15 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.foodchem.2025.143922
Xugang Dang, Yanting Cai, Xuechuan Wang
To advance “green” food development, the use of more versatile biomass-based, biodegradable food packaging has been frequently proposed. Specifically, an innovative biomass-based active food packaging film (SEC) was hereby introduced based on an all-natural strategy with natural soy protein isolate (SPI) and carboxymethyl chitosan (CMCS) as raw materials. The results demonstrated the SEC had favorable anti-UV (UV blocking reached 98.5 %), antioxidant activity, biocompatibility and biodegradability, and the inhibition rates for Escherichia coli and Staphylococcus aureus reached 99.37 % and 97 %, respectively. Finally, the grape preservation experiment revealed that SEC could extend the shelf life of grapes more than 15 days. This study utilizes the active functional groups such as hydroxyl and amino groups on CMCS, which can undergo addition reactions with the epoxy groups on EGDE. This innovation not only maximizes the recycling value of natural biomass but also offers a novel approach to the sustainable production of green food packaging.
{"title":"An all-natural strategy for versatile biomass-based active food packaging film with superior biodegradability, antioxidant and antimicrobial activity","authors":"Xugang Dang, Yanting Cai, Xuechuan Wang","doi":"10.1016/j.foodchem.2025.143922","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143922","url":null,"abstract":"To advance “green” food development, the use of more versatile biomass-based, biodegradable food packaging has been frequently proposed. Specifically, an innovative biomass-based active food packaging film (SEC) was hereby introduced based on an all-natural strategy with natural soy protein isolate (SPI) and carboxymethyl chitosan (CMCS) as raw materials. The results demonstrated the SEC had favorable anti-UV (UV blocking reached 98.5 %), antioxidant activity, biocompatibility and biodegradability, and the inhibition rates for <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> reached 99.37 % and 97 %, respectively. Finally, the grape preservation experiment revealed that SEC could extend the shelf life of grapes more than 15 days. This study utilizes the active functional groups such as hydroxyl and amino groups on CMCS, which can undergo addition reactions with the epoxy groups on EGDE. This innovation not only maximizes the recycling value of natural biomass but also offers a novel approach to the sustainable production of green food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"92 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665893","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.foodchem.2025.143951
Wilson Botelho do Nascimento Filho, Francisco dos Santos Panero, Paulo Henrique Gonçalves Dias Diniz, Caroline Mesquita Magalhães da Silva, Mirla Janaína Augusta Cidade
This study introduces a novel environmentally-friendly two-step hierarchical classification approach combined with UV-induced fluorescence images for authenticating extra virgin olive oil (EVOO) and detects individual and simultaneous adulteration with refined soybean, canola, and sunflower oils. A Chemometrics-Assisted Color Histogram-based Analytical System (CACHAS) was developed to capture digital fluorescence images and extract analytical fingerprints in the Grayscale, RGB, and HIS channels. Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA), optimized for one-class classification, was employed to authenticate pure EVOO with an efficiency of 99.8 % samples, while Partial Least Squares Discriminant Analysis (PLS-DA), designed for multi-class discrimination, was utilized to discriminate the adulterated samples based on the presence of one, two, or three refined vegetable oils with an accuracy of 95.6 %. The complementary application of these methods allows a robust evaluation of the dataset, with DD-SIMCA focusing on validating authentic samples and PLS-DA enhancing the discrimination of adulterated samples across multiple categories.
{"title":"Using UV-induced fluorescence images integrated with a CACHAS-based two-step hierarchical classification approach for rapid detection of extra virgin olive oil adulteration","authors":"Wilson Botelho do Nascimento Filho, Francisco dos Santos Panero, Paulo Henrique Gonçalves Dias Diniz, Caroline Mesquita Magalhães da Silva, Mirla Janaína Augusta Cidade","doi":"10.1016/j.foodchem.2025.143951","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143951","url":null,"abstract":"This study introduces a novel environmentally-friendly two-step hierarchical classification approach combined with UV-induced fluorescence images for authenticating extra virgin olive oil (EVOO) and detects individual and simultaneous adulteration with refined soybean, canola, and sunflower oils. A Chemometrics-Assisted Color Histogram-based Analytical System (CACHAS) was developed to capture digital fluorescence images and extract analytical fingerprints in the Grayscale, RGB, and HIS channels. Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA), optimized for one-class classification, was employed to authenticate pure EVOO with an efficiency of 99.8 % samples, while Partial Least Squares Discriminant Analysis (PLS-DA), designed for multi-class discrimination, was utilized to discriminate the adulterated samples based on the presence of one, two, or three refined vegetable oils with an accuracy of 95.6 %. The complementary application of these methods allows a robust evaluation of the dataset, with DD-SIMCA focusing on validating authentic samples and PLS-DA enhancing the discrimination of adulterated samples across multiple categories.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"5 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665894","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 elucidated the pattern of change in flavor during the steaming of fermented sausages, with a particular focus on the influence of two key factors: Strain fermentation and steaming time. The results indicated that the steaming procedure resulted in a notable loss of water, as well as protein and fat oxidation, in fermented sausages. Additionally, flavor compounds, predominantly aldehydes, esters, and Maillard reaction products, were produced in considerable quantities during the steaming of sausages. Notably, fermented sausages inoculated with LS starter (Lactiplantibacillus plantarum CQ 01107 and Staphylococcus simulans CD 207) exhibited lower levels of oxidation and higher contents of free amino acids and free fatty acids. Furthermore, the textural characteristics of LS sausages during steaming were found to be more favorable, as were the flavor compounds content and sensory scores. For 30-min steaming, LS sausages exhibited lower hardness and chewiness, accompanied by higher levels of esters, ketones and aldehydes, and better sensory scores. These findings demonstrate that starter culture selection (particularly LS strains) and 30-min steaming synergistically optimize flavor profiles, provides a scientific foundation for enhancing the flavor characteristics of fermented sausages throughout their journey from the factory production to the consumer's table.
{"title":"Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time","authors":"Xuefei Shao, Huhu Wang, Xiangyu Song, Na Xu, Linlin Cai, Xinglian Xu","doi":"10.1016/j.foodchem.2025.143945","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143945","url":null,"abstract":"This study elucidated the pattern of change in flavor during the steaming of fermented sausages, with a particular focus on the influence of two key factors: Strain fermentation and steaming time. The results indicated that the steaming procedure resulted in a notable loss of water, as well as protein and fat oxidation, in fermented sausages. Additionally, flavor compounds, predominantly aldehydes, esters, and Maillard reaction products, were produced in considerable quantities during the steaming of sausages. Notably, fermented sausages inoculated with LS starter (<em>Lactiplantibacillus plantarum</em> CQ 01107 and <em>Staphylococcus simulans</em> CD 207) exhibited lower levels of oxidation and higher contents of free amino acids and free fatty acids. Furthermore, the textural characteristics of LS sausages during steaming were found to be more favorable, as were the flavor compounds content and sensory scores. For 30-min steaming, LS sausages exhibited lower hardness and chewiness, accompanied by higher levels of esters, ketones and aldehydes, and better sensory scores. These findings demonstrate that starter culture selection (particularly LS strains) and 30-min steaming synergistically optimize flavor profiles, provides a scientific foundation for enhancing the flavor characteristics of fermented sausages throughout their journey from the factory production to the consumer's table.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"125 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143665896","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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