Food Chemistry最新文献

英文中文

Identification of roasting degree and interpretability analysis of Yunnan arabica coffee beans based on multi-dimensional visual features and CNNs-SHAP 基于多维视觉特征和cnn - shap的云南阿拉比卡咖啡豆烘焙度鉴定及可解释性分析

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 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.

本研究通过CIE L*a*b*颜色直方图、灰度共生矩阵-局部二值模式复合纹理、形态参数加权融合提取云南阿拉比卡咖啡豆特征，实现烘焙度的准确识别和透明决策。卷积神经网络以最高的准确率优于所有其他模型。随后的SHapley加性解释分析表明，关键特征与预测结果呈显著的强负线性相关；负贡献以轻度焙烧样品为主，而强正贡献以深色焙烧样品为主。外部验证结果表明，深焙样品的准确度为100.0%，浅焙样品的准确度为91.5%，中焙样品的准确度为93.8%。提出的智能系统支持自动图像采集、特征提取和推理，并支持与企业资源规划系统的连接，以实现数据可追溯性。这项研究打破了深度学习的黑盒限制，为咖啡烘焙标准化提供了一种精确的可解释技术。

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引用次数: 0

Determination of vitamin K1 (phylloquinone) and K2 (menaquinones 4–10) in a broad range of matrices by HPLC with electrochemical reduction and fluorescence detection 电化学还原-荧光高效液相色谱法测定多种基质中维生素K1（叶绿醌）和K2（萘醌4-10）的含量

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148327

Kari Elin Rød karielin, Annbjørg Bøkevoll, Amalie Moxness Reksten, Lisbeth Dahl, Eystein Oveland

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.

建立了一种同时测定维生素K1（叶绿醌）、β、γ-二氢K1和K2（甲基萘醌4-10）顺式/反式的分析方法，并对其适用于广泛的食品基质、组织液和补充剂进行了全面验证。优化提取工艺和液-液后萃取溶剂，回收率为80% ~ 118%。采用更长的高效液相色谱柱和梯度，以提高维生素和顺式/反式的分离。自进样器有效地注入了维生素K形式的外部标准曲线（R2 ≥ 0.999）。在荧光检测前，利用在线柱后电化学还原池将维生素K有效还原为对苯二酚。除MK-6和MK-10的loq为0.2 μg/kg外，其余维生素的loq均为0.1 μg/kg。以2RSD表示的日内和日间精度，K1形式通常约为8%，K2形式约为10%。

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引用次数: 0

MOF-based nanozyme incorporated composite film with prominent antibacterial activity and multiple functionalities for fruit preservation 基于mof的纳米酶具有优异的抗菌活性和多种水果保鲜功能

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 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

引用次数: 0

Mechanistic study on ultrasound-assisted rehydration and heating processes of dried seafood: Promoting moisture migration and collagen helix disruption through temperature-time coupling 超声辅助海产品脱水和加热过程的机理研究：通过温度-时间耦合促进水分迁移和胶原螺旋断裂

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148341

Shiqi Li, Qiannan Jia, Yan Fan, Jiangjiang Zhang, Tingting Yang, Hu Hou

引用次数: 0

Recent advances in toxicology, extraction, and analytical techniques for benzimidazole veterinary drug residues in food 食品中苯并咪唑兽药残留毒理学、提取及分析技术研究进展

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 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.

苯并咪唑是一类重要的驱虫药，用于控制食用动物的寄生虫感染。然而，这些药物可引起毒性作用，如胚胎毒性、致畸性、多倍体和胃肠道紊乱。监测动物源性食品中的苯并咪唑残留对人类健康至关重要。本文综述了苯并咪唑兽药的结构特点、分类和毒性，重点介绍了它们对动物、环境和人类的影响。它讨论了样品制备和检测技术的最新进展，重点介绍了新型吸附剂，如分子印迹聚合物和金属有机网络复合材料，以提高选择性和吸附能力。本文还回顾了苯并咪唑检测的色谱方法、ELISA和传感器技术的发展，展示了分析性能的改进，包括在复杂食品基质中的低检出限和可靠的回收率。这项工作为苯并咪唑研究的未来挑战和机遇提供了见解，以指导检测策略和确保食品安全。

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引用次数: 0

Ovalbumin amyloid fiber-based antibacterial edible film for Agaricus bisporus preservation 双孢蘑菇保鲜用卵清蛋白淀粉样纤维抗菌食用膜

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 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.

本研究将生物活性玻璃（BG）掺入由卵清蛋白淀粉样纤维（OVAF）和羧甲基纤维素（CMC）构成的网状结构中，制备了具有抗菌和阻隔性能的可食用薄膜。通过OVA的相变组装出高纵横比的OVAF。与OVA（1.0%）相比，OVAF（1.0%）膜的不透明度和厚度分别提高了0.87%和0.01 mm，抗拉强度（TS）和断裂伸长率（Eb）分别提高了3.15 MPa和17.71%，吸水率（WA）和溶解度（WS）下降了约30%，透氧性和水蒸气性分别降至5.94 g·m−2·d−1和2.58 g·mm·m−2·h−1·kPa−1，表明OVAF赋予膜屏障性能。BG赋予薄膜抗菌性能。OVAF/CMC/BG（0.5%）膜的抑制率约为100%。该膜能减缓双孢蘑菇的失重，延缓褐变和衰老。

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引用次数: 0

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 短乳杆菌CGMCC 1.5954与植物乳杆菌亚种联合作用的研究植物菌CGMCC 1.5953对红豆芽加gaba发酵乳的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 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.

γ -氨基丁酸（GABA）是一种神经保护神经递质。研究了短乳杆菌CGMCC 1.5954与植物乳杆菌亚种的联合作用。植物菌CGMCC 1.5953对红豆芽加gaba发酵乳的影响。结果表明，复合发酵发酵乳的GABA含量为241.3 μg/mL，清除DPPH的活性为70.7%。质地改善，硬度降低32%，保水能力提高14%，由更密集的蛋白质网络（G′= 470 Pa）支持。此外，电子鼻、HS-SPME-GC-MS和GC-IMS结果显示，风味特征从乳状转向果酯，1-己醇、芳樟醇和1-壬醇含量升高，硫化物反应和涩味降低。代谢拓扑分析表明，发酵通过维生素B6代谢、氨基酸相互转化和γ-谷氨酰循环，提高了谷氨酸、天冬氨酸、丙氨酸和谷氨酰胺的利用，从而促进了应激保护代谢产物（如GABA）的产生。这一发现对于开发富含gaba的发酵乳至关重要。

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引用次数: 0

Pepsin and trypsin coronas on starch nanoparticles: size-dependent modulation of curcumin release and bioactivity 淀粉纳米颗粒上的胃蛋白酶和胰蛋白酶冠状体：姜黄素释放和生物活性的大小依赖性调节

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148320

Zhiheng Zhang, David Julian McClements, Hangyan Ji, Zhengyu Jin, Chao Qiu

引用次数: 0

Reliable ratiometric electrochemical sensor for methyl parathion detection in vegetables based on nile blue A-functionalized Ce-MOF/carbon nanohorns composite 基于尼罗蓝a功能化Ce-MOF/碳纳米角复合材料的蔬菜中甲基对硫磷可靠比例电化学传感器

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 10.1016/j.foodchem.2026.148343

Langhui Tao, Xiaohong Liu, Hao Tan, Jiacheng Song, Jinxiu Wei, Chengxi Zhu

An efficient ratiometric electrochemical sensor on basis of nile blue A-functionalized cerium-based metal-organic framework/carbon nanohorns composite (Ce-MOF/CNHs@NBA) was developed for reliable determination of residual methyl parathion (MP). Ce-MOF/CNHs@NBA composite was synthesized via a green and mild room-temperature approach. Herein, Ce-MOF acted as not only a preferable load to assemble nanomaterials but also an electron-transfer accelerator, which enhanced the adsorption, accumulation and catalytic ability toward MP. NBA embedded in Ce-MOF was adopted to an internal electroactive probe for ratiometric sensing, providing reliable detection results. The ornament of CNHs effectively improved the electrical conductivity and catalytic capacity of the composite. The prepared Ce-MOF/CNHs@NBA showed good electrochemical catalytic performances for MP. Given that signal ratio of I_MP and I_NBA, the sensor allowed to detect MP in a linear range of 0.05–50 μg mL⁻¹ with a LOD of 18.8 ng mL⁻¹ and showed high sensitivity, selectivity and stability, and superior applicability in vegetables.

基于尼罗蓝a功能化铈基金属有机骨架/碳纳米角复合材料（Ce-MOF/CNHs@NBA）研制了一种高效的比例电化学传感器，可可靠测定甲基对硫磷（MP）残留量。采用绿色温和的室温方法合成了Ce-MOF/CNHs@NBA复合材料。其中，Ce-MOF不仅是组装纳米材料的理想负载，而且是电子转移加速器，增强了对MP的吸附、积累和催化能力。采用嵌入Ce-MOF的NBA作为内电探针进行比例传感，检测结果可靠。cnh的修饰有效地提高了复合材料的导电性和催化性能。制备的Ce-MOF/CNHs@NBA对MP具有良好的电化学催化性能。考虑到IMP和INBA的信号比，该传感器在0.05 ~ 50 μg mL−1的线性范围内检测MP， LOD为18.8 ng mL−1，具有较高的灵敏度、选择性和稳定性，在蔬菜中具有较好的适用性。

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引用次数: 0

Intelligent storage year identification of Anhua dark tea via carbon quantum dots-based colorimetric sensor array and computer vision 基于碳量子点比色传感器阵列和计算机视觉的安化黑茶储年智能识别

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2026-02-08 DOI: 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.

陈化显著影响安化黑茶的品质和价值，但快速年份鉴定仍具有挑战性。本研究开发了一种结合深度学习的比色传感器阵列（CSA），用于快速鉴定安化黑茶的贮藏年限。CSA使用五个碳量子点（CQDs）与茶叶成分（如氨基酸、多酚）特异性相互作用，随着储存时间的推移产生颜色变化；这些变化可以在紫外线照射下被智能手机捕捉到。使用深度学习模型（ResNet18、VGG16、DenseNet121、MobileNetV3-Small和EfficientNet B0）直接分析得到的图像。其中，ResNet18的准确率最高（92.4%），优于传统基于rgb的PLS-DA模型（57.6%）和PCA-LDA模型（63.6%）。此外，还创建了一个用户友好的图形用户界面，方便非专家操作。本研究为安化黑茶认证提供了一种新颖、经济、易获取的检测平台，在食品质量控制和真实性评估方面具有广阔的应用前景。

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