Pub Date : 2026-04-15Epub Date: 2026-02-18DOI: 10.1016/j.foodchem.2026.148470
Zahra Najafi, Leyla Nesrin Kahyaoglu
Gelatin nanofibers (NFs) (≈400 nm) incorporating red cabbage extract (RE) and zeolitic imidazolate framework-8 (ZIF-8) were fabricated via centrifugal spinning for real-time monitoring of fish freshness. The aim was to develop a colorimetric indicator responsive to spoilage-related volatile amine compounds. Incorporation of ZIF-8 increased the specific surface area of the NFs from 7.4 to 16.6 m2/g, enhancing their responsiveness to ammonia vapor while the gelatin matrix remained predominantly amorphous and its thermal stability was unchanged. The indicators showed rapid and reversible pink-to-green color changes, with the optimized GRE/ZIF100 formulation exhibiting a visible response within 5 min. Stable colorimetric performance was maintained during 28 days of refrigerated storage. The NFs successfully detected spoilage of Black Sea anchovies under refrigerated (5 days) and ambient (30h) conditions, with color changes correlating well with TVB-N and TVC values. These results demonstrate the potential of ZIF-8–doped gelatin nanofibers as freshness indicators for protein-rich foods.
{"title":"Centrifugally spun gelatin nanofibers incorporated with red cabbage extract and ZIF-8 for colorimetric monitoring of fish freshness","authors":"Zahra Najafi, Leyla Nesrin Kahyaoglu","doi":"10.1016/j.foodchem.2026.148470","DOIUrl":"10.1016/j.foodchem.2026.148470","url":null,"abstract":"<div><div>Gelatin nanofibers (NFs) (≈400 nm) incorporating red cabbage extract (RE) and zeolitic imidazolate framework-8 (ZIF-8) were fabricated via centrifugal spinning for real-time monitoring of fish freshness. The aim was to develop a colorimetric indicator responsive to spoilage-related volatile amine compounds. Incorporation of ZIF-8 increased the specific surface area of the NFs from 7.4 to 16.6 m<sup>2</sup>/g, enhancing their responsiveness to ammonia vapor while the gelatin matrix remained predominantly amorphous and its thermal stability was unchanged. The indicators showed rapid and reversible pink-to-green color changes, with the optimized GRE/ZIF100 formulation exhibiting a visible response within 5 min. Stable colorimetric performance was maintained during 28 days of refrigerated storage. The NFs successfully detected spoilage of Black Sea anchovies under refrigerated (5 days) and ambient (30<em>h</em>) conditions, with color changes correlating well with TVB-N and TVC values. These results demonstrate the potential of ZIF-8–doped gelatin nanofibers as freshness indicators for protein-rich foods.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148470"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146215641","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 : 2026-04-15Epub Date: 2026-02-17DOI: 10.1016/j.foodchem.2026.148505
Min Ouyang , Xueyi Zhang , Qinlu Lin, Liyi Zhou
Hypochlorous acid (HClO) is not only often used as an effective preservative in the food industry, but also is an important reactive oxygen species in organisms. Herein, a series of Near-infrared (NIR) small-molecule HClO fluorescent probes based on dicyanoisophorone fluorophore were constructed by reasonable design, and docking with bovine serum albumin was carried out, and the best docking effect was screened to prepare a fluorescent nanoprobe (DBH-1) for HClO detection via the self-assembly of host and guest. This nanoprobe features outstanding water solubility, good biocompatibility, and high sensitivity (35.56 nM) toward HClO. Impressively, DBH-1 has been successfully used for the detection of HClO in food samples, living cells, zebrafish, and mouse models with satisfactory results. Therefore, DBH-1 can not only serve as a robust tool to detect HClO in food samples and biosystems, but also provide technical guidance and theoretical basis for the design of other self-assembled nanoprobes.
{"title":"Rationally constructed nanoprobe based on the molecular docking strategy for rapid hypochlorous acid detection in foods and biosystems","authors":"Min Ouyang , Xueyi Zhang , Qinlu Lin, Liyi Zhou","doi":"10.1016/j.foodchem.2026.148505","DOIUrl":"10.1016/j.foodchem.2026.148505","url":null,"abstract":"<div><div>Hypochlorous acid (HClO) is not only often used as an effective preservative in the food industry, but also is an important reactive oxygen species in organisms. Herein, a series of Near-infrared (NIR) small-molecule HClO fluorescent probes based on dicyanoisophorone fluorophore were constructed by reasonable design, and docking with bovine serum albumin was carried out, and the best docking effect was screened to prepare a fluorescent nanoprobe (DBH-1) for HClO detection via the self-assembly of host and guest. This nanoprobe features outstanding water solubility, good biocompatibility, and high sensitivity (35.56 nM) toward HClO. Impressively, DBH-1 has been successfully used for the detection of HClO in food samples, living cells, zebrafish, and mouse models with satisfactory results. Therefore, DBH-1 can not only serve as a robust tool to detect HClO in food samples and biosystems, but also provide technical guidance and theoretical basis for the design of other self-assembled nanoprobes.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148505"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146224785","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 : 2026-04-15Epub Date: 2026-02-15DOI: 10.1016/j.foodchem.2026.148390
A. Hinojosa-Luna , F. Pérez-Rodríguez , F. Lafont-Déniz , J.L. Luque-Ojeda , F. Cámara-Martos
This study examines the hydrolysis of three glucosinolates—sinigrin, glucotropaeolin, and sinalbin—from the green tissues of two mustard species (Brassica carinata and Sinapis alba) into their corresponding isothiocyanates (ITCs) (allyl-, benzyl-, and 4-OH-benzyl-isothiocyanate, respectively) throughout the successive stages of human digestion (oral, gastric, and intestinal). The results show that the three isothiocyanates tend to form during the oral phase (5.80, 9.64, and 20.31 μmol/g, respectively), undergoing progressive degradation in the subsequent phases of the digestive process (gastric and intestinal) with values in the intestinal phase of 3.72 and 5.11 μmol/g for allyl- and benzyl- ITCs, respectively. Their instability was particularly significant for 4-OH-benzyl-ITC, which was no longer detectable at the end of the intestinal phase. Interestingly, under the stomach's acidic pH conditions, the enzyme myrosinase retained up to 50% of its activity, enabling glucosinolate hydrolysis and, thus, the formation of isothiocyanates during the gastric phase. In addition, glucosinolates were mainly found in the bioaccessible fraction, whereas isothiocyanates tended to concentrate in the non-bioaccessible fraction due to the molecules' lipophilic characteristics.
{"title":"The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products","authors":"A. Hinojosa-Luna , F. Pérez-Rodríguez , F. Lafont-Déniz , J.L. Luque-Ojeda , F. Cámara-Martos","doi":"10.1016/j.foodchem.2026.148390","DOIUrl":"10.1016/j.foodchem.2026.148390","url":null,"abstract":"<div><div>This study examines the hydrolysis of three glucosinolates—sinigrin, glucotropaeolin, and sinalbin—from the green tissues of two mustard species (<em>Brassica carinata</em> and <em>Sinapis alba</em>) into their corresponding isothiocyanates (ITCs) (allyl-, benzyl-, and 4-OH-benzyl-isothiocyanate, respectively) throughout the successive stages of human digestion (oral, gastric, and intestinal). The results show that the three isothiocyanates tend to form during the oral phase (5.80, 9.64, and 20.31 μmol/g, respectively), undergoing progressive degradation in the subsequent phases of the digestive process (gastric and intestinal) with values in the intestinal phase of 3.72 and 5.11 μmol/g for allyl- and benzyl- ITCs, respectively. Their instability was particularly significant for 4-OH-benzyl-ITC, which was no longer detectable at the end of the intestinal phase. Interestingly, under the stomach's acidic pH conditions, the enzyme myrosinase retained up to 50% of its activity, enabling glucosinolate hydrolysis and, thus, the formation of isothiocyanates during the gastric phase. In addition, glucosinolates were mainly found in the bioaccessible fraction, whereas isothiocyanates tended to concentrate in the non-bioaccessible fraction due to the molecules' lipophilic characteristics.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148390"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147269345","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 : 2026-04-15Epub Date: 2026-02-05DOI: 10.1016/j.foodchem.2026.148319
Ehab A. Abdelrahman , Abdulrahman G. Alhamzani , Mortaga M. Abou-Krisha , Gharieb S. El-Sayyad , Salim Mohamed Abd El-Aziz
This study aims to prepare magnetic nanoparticles from different extracts of Laurencia obtusa (L. obtusa) and to detect the composition, nutritional value, and lipoidal composition of L.obtusa. Based on the plant dry weight (DW), the extract had different concentrations of nine phenolic acids; the highest phenolic content was gallic acid and chlorogenic acid. According to HPLC analysis, the most abundant element in these plants was potassium (3.79 mg/g). GC–MS analysis revealed that methyl hexadecanoate was the major in the fatty acid profile, phytol was the major in the unsaponifiable profile (21.37%), and phytol was in the methanol extract (14.31%), and the major compound in the ethyl acetate extract was octacosane (47%). Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), transmission electron microscopy (TEM), and X-ray photoelectron spectroscopy (XPS) were utilized to verify the synthesis of MNPs. The particles exhibited a spherical morphology with a diameter ranging from 6 to 22 nm. FT-IR confirmed the presence of functional groups, which reduced ions and stabilized MNPs. XRD confirmed the crystallinity of MNPs, and XPS confirmed the presence of peaks corresponding to Fe 2p, O 1 s, and C 1 s in the hybrids. According to bioactivities, 2,2-diphenyl-1-picrylhydrazylhydrate (DPPH) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) tests demonstrated that MNPs from methanol have more activity than those of ethyl acetate. Furthermore, two examined MNPs have cytotoxic action against MCF-7 and HEPG-2 cell lines. Among two cell lines, MNPs derived from methanol exhibit higher activity than those derived from ethyl acetate. Lastly, our results indicated a rise in the proliferation of the chosen L.obtusa algae, which is abundant in phenolics, minerals, and other healthy substances that have health benefits.
{"title":"Assessing different extracts of Laurencia obtusa algae for the green fabrication of magnetic nanoparticles: their characterization and bioactivities","authors":"Ehab A. Abdelrahman , Abdulrahman G. Alhamzani , Mortaga M. Abou-Krisha , Gharieb S. El-Sayyad , Salim Mohamed Abd El-Aziz","doi":"10.1016/j.foodchem.2026.148319","DOIUrl":"10.1016/j.foodchem.2026.148319","url":null,"abstract":"<div><div>This study aims to prepare magnetic nanoparticles from different extracts of <em>Laurencia obtusa</em> (<em>L. obtusa</em>) and to detect the composition, nutritional value, and lipoidal composition of <em>L.</em> <em>obtusa</em>. Based on the plant dry weight (DW), the extract had different concentrations of nine phenolic acids; the highest phenolic content was gallic acid and chlorogenic acid. According to HPLC analysis, the most abundant element in these plants was potassium (3.79 mg/g). GC–MS analysis revealed that methyl hexadecanoate was the major in the fatty acid profile, phytol was the major in the unsaponifiable profile (21.37%), and phytol was in the methanol extract (14.31%), and the major compound in the ethyl acetate extract was octacosane (47%). Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), transmission electron microscopy (TEM), and X-ray photoelectron spectroscopy (XPS) were utilized to verify the synthesis of MNPs. The particles exhibited a spherical morphology with a diameter ranging from 6 to 22 nm. FT-IR confirmed the presence of functional groups, which reduced ions and stabilized MNPs. XRD confirmed the crystallinity of MNPs, and XPS confirmed the presence of peaks corresponding to Fe 2p, O 1 s, and C 1 s in the hybrids. According to bioactivities, 2,2-diphenyl-1-picrylhydrazylhydrate (DPPH) and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) tests demonstrated that MNPs from methanol have more activity than those of ethyl acetate. Furthermore, two examined MNPs have cytotoxic action against MCF-7 and HEPG-2 cell lines. Among two cell lines, MNPs derived from methanol exhibit higher activity than those derived from ethyl acetate. Lastly, our results indicated a rise in the proliferation of the chosen <em>L.</em> <em>obtusa</em> algae, which is abundant in phenolics, minerals, and other healthy substances that have health benefits.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148319"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146147300","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 : 2026-04-15Epub Date: 2026-02-10DOI: 10.1016/j.foodchem.2026.148304
Yini Yang , Chang Zheng , Ran Zhao , Ya Xu , Lanhang Yao , Wenlin Li , Changsheng Liu , Chuyun Wan , Qi Zhou
This study systematically evaluated the regulatory effects of expansion pressures on precursor conversion and the flavor profiles in rapeseed oil. By integrating the response relationships of three core flavor-forming processes (non-enzymatic reactions and metabolic pathway), the connection between pressure parameters and the generation of key flavor compounds was elucidated. A total of 56 Maillard reaction-related compounds and 26 glucosinolate-derived metabolisms were identified. Glucosinolate content ranged from 44.638 to 3.827 μmol/g, amino acid content from 258.7 to 246.3 mg/g, fatty acid content from 489.5 to 377.2 mg/g, while the reducing sugar content ranged from 67.85 to 59.88 mg/g. Pressure and thermal combination produced nitriles (184.531–6103 μg/kg), cyanides (15.755–1938 μg/kg). Specifically, at 0.6–0.8 MPa, sucrose hydrolysis and glucose accumulation led to a 21.32-fold increase in pyrazine content, resulting in a flavor profile from grassy to roasted notes. The interaction of pyrazine and nitrile compounds contribute to the characteristic flavor of rapeseed oil.
{"title":"Pressure-driven flavor formation in rapeseed oil: an integrated multi-omics approach","authors":"Yini Yang , Chang Zheng , Ran Zhao , Ya Xu , Lanhang Yao , Wenlin Li , Changsheng Liu , Chuyun Wan , Qi Zhou","doi":"10.1016/j.foodchem.2026.148304","DOIUrl":"10.1016/j.foodchem.2026.148304","url":null,"abstract":"<div><div>This study systematically evaluated the regulatory effects of expansion pressures on precursor conversion and the flavor profiles in rapeseed oil. By integrating the response relationships of three core flavor-forming processes (non-enzymatic reactions and metabolic pathway), the connection between pressure parameters and the generation of key flavor compounds was elucidated. A total of 56 Maillard reaction-related compounds and 26 glucosinolate-derived metabolisms were identified. Glucosinolate content ranged from 44.638 to 3.827 μmol/g, amino acid content from 258.7 to 246.3 mg/g, fatty acid content from 489.5 to 377.2 mg/g, while the reducing sugar content ranged from 67.85 to 59.88 mg/g. Pressure and thermal combination produced nitriles (184.531–6103 μg/kg), cyanides (15.755–1938 μg/kg). Specifically, at 0.6–0.8 MPa, sucrose hydrolysis and glucose accumulation led to a 21.32-fold increase in pyrazine content, resulting in a flavor profile from grassy to roasted notes. The interaction of pyrazine and nitrile compounds contribute to the characteristic flavor of rapeseed oil.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148304"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153074","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 : 2026-04-15Epub Date: 2026-02-10DOI: 10.1016/j.foodchem.2026.148328
Yuying Wang , Zhiqiang Liang , Xiaobing Liu , Zhanqun Hou , Guofang Zhang , Chun Li , Libo Liu
Probiotics have multiple benefits, but they are prone to be affected by adverse environments during processing and storage, which can lead to a decrease in their activity. However, microencapsulation technology can protect probiotics, reduce the impact of adverse environments, and thus maintain their high activity. Probiotic microencapsulation technology involves wrapping probiotics in specific wall materials through pHysical or chemical methods to enhance their survival rates during processing, storage, and in the gastrointestinal environment. As the core component of microcapsules, the wall material directly affects the protective effect and release characteristics of probiotics. At present, commonly used food-grade wall materials include protein, carbohydrates, etc., and polysaccharides have better functional properties such as good biocompatibility and safety than traditional wall materials. In this paper, the definition and classification of polysaccharides are introduced, the physiological functions of polysaccharides are systematically analyzed, different physiological functions of polysaccharides are confirmed by consulting different studies, the research progress of different forms of microcapsules is expounded, and the application of polysaccharides as food-grade wall materials in different foods is summarized. The purpose of this paper is to provide some references for the development of wall materials for probiotic microcapsules and future research on polysaccharides.
{"title":"Research progress on preparation of polysaccharide-based probiotic microcapsules and their application in food","authors":"Yuying Wang , Zhiqiang Liang , Xiaobing Liu , Zhanqun Hou , Guofang Zhang , Chun Li , Libo Liu","doi":"10.1016/j.foodchem.2026.148328","DOIUrl":"10.1016/j.foodchem.2026.148328","url":null,"abstract":"<div><div>Probiotics have multiple benefits, but they are prone to be affected by adverse environments during processing and storage, which can lead to a decrease in their activity. However, microencapsulation technology can protect probiotics, reduce the impact of adverse environments, and thus maintain their high activity. Probiotic microencapsulation technology involves wrapping probiotics in specific wall materials through pHysical or chemical methods to enhance their survival rates during processing, storage, and in the gastrointestinal environment. As the core component of microcapsules, the wall material directly affects the protective effect and release characteristics of probiotics. At present, commonly used food-grade wall materials include protein, carbohydrates, etc., and polysaccharides have better functional properties such as good biocompatibility and safety than traditional wall materials. In this paper, the definition and classification of polysaccharides are introduced, the physiological functions of polysaccharides are systematically analyzed, different physiological functions of polysaccharides are confirmed by consulting different studies, the research progress of different forms of microcapsules is expounded, and the application of polysaccharides as food-grade wall materials in different foods is summarized. The purpose of this paper is to provide some references for the development of wall materials for probiotic microcapsules and future research on polysaccharides.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148328"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146153208","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 selenium-fortified functional apple juice by combining Lacticaseibacillus paracasei fermentation with tannic acid (TA)-based self-assembled microencapsulation. Results showed that fermentation with strain CICC 20241 reduced malic acid by 91.6% via malolactic conversion, significantly improving flavor and antioxidant capacity. Meanwhile, strain CICC 20975 was encapsulated to form selenium-rich microcapsules, which improved probiotic survival to 69.7% in simulated intestinal fluid. The final fortified juice achieved a selenium content of 25.85 μg/100 mL and maintained high probiotic viability and physicochemical stability over 32 days of storage at 4 °C. This dual strategy effectively addresses the instability of probiotics in low-pH fruit juice matrices, offering a precise technological approach for designing functional beverages with co-delivery of bioactive selenium and probiotics.
{"title":"A dual strategy for selenium fortification: Probiotic fermentation and tannic acid–based microencapsulation in apple juice","authors":"Yuanye Liu, Mengxin Hou, Shuang Yang, Jingyi Ren, Mengzhen Han, Zhenpeng Gao","doi":"10.1016/j.foodchem.2026.148335","DOIUrl":"10.1016/j.foodchem.2026.148335","url":null,"abstract":"<div><div>This study developed a selenium-fortified functional apple juice by combining <em>Lacticaseibacillus paracasei</em> fermentation with tannic acid (TA)-based self-assembled microencapsulation. Results showed that fermentation with strain CICC 20241 reduced malic acid by 91.6% via malolactic conversion, significantly improving flavor and antioxidant capacity. Meanwhile, strain CICC 20975 was encapsulated to form selenium-rich microcapsules, which improved probiotic survival to 69.7% in simulated intestinal fluid. The final fortified juice achieved a selenium content of 25.85 μg/100 mL and maintained high probiotic viability and physicochemical stability over 32 days of storage at 4 °C. This dual strategy effectively addresses the instability of probiotics in low-pH fruit juice matrices, offering a precise technological approach for designing functional beverages with co-delivery of bioactive selenium and probiotics.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148335"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138728","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 : 2026-04-15Epub Date: 2026-02-07DOI: 10.1016/j.foodchem.2026.148349
Cheng Chen , Taimei Cai , Jianwen Tian , Yanyan Liu , Hailong Peng
A hierarchically porous iron-based nanozyme (pFezyme) exhibiting excellent oxidase (OXD)-like activity was successfully synthesized. Carbosulfan decomposes to release sulfide groups (-SH), which significantly diminish the OXD-like activity of nanozyme. Consequently, pFezyme was employed as a colorimetric sensor, enabling the visual, rapid, and sensitive detection of carbosulfan. The pFezyme colorimetric sensor demonstrated a broad detection range (0.7 to 3 × 104 nM), an ultra-low limit of detection (0.48 nM), and a rapid detection time (18 min). Furthermore, a portable platform integrated with artificial intelligence (AI) processing was constructed by combining a smartphone with pFezyme colorimetric sensor. Through AI-based processing on smartphone, the color signal from the sensor was rapidly converted into RGB values, maintaining high sensitivity (LOD = 0.67 nM) across the broad detection range (0.7 to 3 × 104 nM). Importantly, both pFezyme colorimetric sensor and AI-integrated portable platform enabled rapid and sensitive detection of carbosulfan in food samples.
{"title":"Artificial intelligence-processed colorimetric sensor based on hierarchically porous iron nanozyme for visualized, rapid, and highly-sensitive detection of carbosulfan with an outstanding detection range","authors":"Cheng Chen , Taimei Cai , Jianwen Tian , Yanyan Liu , Hailong Peng","doi":"10.1016/j.foodchem.2026.148349","DOIUrl":"10.1016/j.foodchem.2026.148349","url":null,"abstract":"<div><div>A hierarchically porous iron-based nanozyme (pFezyme) exhibiting excellent oxidase (OXD)-like activity was successfully synthesized. Carbosulfan decomposes to release sulfide groups (-SH), which significantly diminish the OXD-like activity of nanozyme. Consequently, pFezyme was employed as a colorimetric sensor, enabling the visual, rapid, and sensitive detection of carbosulfan. The pFezyme colorimetric sensor demonstrated a broad detection range (0.7 to 3 × 10<sup>4</sup> nM), an ultra-low limit of detection (0.48 nM), and a rapid detection time (18 min). Furthermore, a portable platform integrated with artificial intelligence (AI) processing was constructed by combining a smartphone with pFezyme colorimetric sensor. Through AI-based processing on smartphone, the color signal from the sensor was rapidly converted into RGB values, maintaining high sensitivity (LOD = 0.67 nM) across the broad detection range (0.7 to 3 × 10<sup>4</sup> nM). Importantly, both pFezyme colorimetric sensor and AI-integrated portable platform enabled rapid and sensitive detection of carbosulfan in food samples.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148349"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138782","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 : 2026-04-15Epub 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":"2026-04-15","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}
Endogenous and exogenous enzymes influence the sensory properties of cooked rice by acting on starch during gelatinization. This study elucidated the distinct spatial distributions of endogenous α-glucosidase (E-AG) and an exogenous version derived from Aspergillus niger (A-AG) during cooking. The E-AG, A-AG, and water distributions in rice grains were visualized. E-AG was distributed throughout the raw grain, whereas A-AG was localized around starch granules, amyloplasts, and cell walls, penetrating the grain and existing along cell walls during soaking. With A-AG, the cooking time was prolonged by approximately 1 min, and the temperature rise from 85 to 100 °C became more gradual. This may result from enzyme-added rice's enhanced starch hydrolysis and gelatinization, which increases endothermic reactions. The modified outer area obtained at 85–100 °C reached 58 ± 7% with A-AG and 52 ± 5% without. Moreover, the enzyme's preservation effect appears to be related to its localization.
{"title":"Spatial distributions and structural effects of endogenous and exogenous α-glucosidase enzymes in rice grains during cooking","authors":"Chie Ohmoto , Kazutoshi Takahashi , Hideyuki Yamaguchi , Misa Sekita , Yushi Otsuka , Koki Kondo , Takumi Taguchi , Nakako Katsuno , Takahisa Nishizu","doi":"10.1016/j.foodchem.2026.148396","DOIUrl":"10.1016/j.foodchem.2026.148396","url":null,"abstract":"<div><div>Endogenous and exogenous enzymes influence the sensory properties of cooked rice by acting on starch during gelatinization. This study elucidated the distinct spatial distributions of endogenous α-glucosidase (<em>E</em>-AG) and an exogenous version derived from <em>Aspergillus niger</em> (A-AG) during cooking. The E-AG, A-AG, and water distributions in rice grains were visualized. E-AG was distributed throughout the raw grain, whereas A-AG was localized around starch granules, amyloplasts, and cell walls, penetrating the grain and existing along cell walls during soaking. With A-AG, the cooking time was prolonged by approximately 1 min, and the temperature rise from 85 to 100 °C became more gradual. This may result from enzyme-added rice's enhanced starch hydrolysis and gelatinization, which increases endothermic reactions. The modified outer area obtained at 85–100 °C reached 58 ± 7% with A-AG and 52 ± 5% without. Moreover, the enzyme's preservation effect appears to be related to its localization.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148396"},"PeriodicalIF":9.8,"publicationDate":"2026-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146169742","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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