Pub Date : 2025-03-19DOI: 10.1016/j.foodchem.2025.143941
Meltem Türkyılmaz, Fatmagül Hamzaoğlu, Mehmet Özkan
Turbidity and sediment formation in pomegranate juice (PJ) is a consequence of the interaction between tannins and proteins. The aim of this study was to disrupt this interaction by enzymatic hydrolysis of tannins [“tannase,” “lactonase (R-PON-1)”] and proteins (papain). The effect of enzymatic treatments on sediment/turbidity was studied throughout storage (20 °C). Low and tight sediment formation was only possible when protein and tannins were hydrolysed together. In “tannase + R-PON-1 + papain” treated PJ, turbidity decreased after storage and the lowest and tightest sediment was also detected (p < 0.05). The strongest correlations were found between the “prolamin/punicalagin-2” ratio and turbidity (r = 0.997) and tight sediment formation (r = −0.964). This ratio should be 4.38 ± 0.07 to completely eliminate sediment formation in PJ. To achieve this ratio, punicalagin-2 should be added to PJ. This study is the first to show that punicalagin-2 should be added to PJ to produce a clear and sediment-free PJ, contrary to previous clarification methods.
{"title":"An efficient method for maintaining clarity and forming tight and low amount of sediment in pomegranate juice during storage: Enzymatic hydrolysis with “tannase + lactonase + papain”","authors":"Meltem Türkyılmaz, Fatmagül Hamzaoğlu, Mehmet Özkan","doi":"10.1016/j.foodchem.2025.143941","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143941","url":null,"abstract":"Turbidity and sediment formation in pomegranate juice (PJ) is a consequence of the interaction between tannins and proteins. The aim of this study was to disrupt this interaction by enzymatic hydrolysis of tannins [“tannase,” “lactonase (R-PON-1)”] and proteins (papain). The effect of enzymatic treatments on sediment/turbidity was studied throughout storage (20 °C). Low and tight sediment formation was only possible when protein and tannins were hydrolysed together. In “tannase + R-PON-1 + papain” treated PJ, turbidity decreased after storage and the lowest and tightest sediment was also detected (<em>p <</em> 0.05). The strongest correlations were found between the “prolamin/punicalagin-2” ratio and turbidity (<em>r</em> = 0.997) and tight sediment formation (<em>r</em> = −0.964). This ratio should be 4.38 ± 0.07 to completely eliminate sediment formation in PJ. To achieve this ratio, punicalagin-2 should be added to PJ. This study is the first to show that punicalagin-2 should be added to PJ to produce a clear and sediment-free PJ, contrary to previous clarification methods.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"214 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660815","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 introduces a novel, cost-effective, highly sensitive electrochemical sensor for detecting nitrite (NO2−) in processed food samples. The sensor was developed by fabricating spinel NiCo2O4 nanoflowers (NCO) using a hydrothermal method. Various characterization techniques, including XRD, FT-IR, XPS, HR-SEM, EDX, and HR-TEM, were used to analyze the structure and morphology of NCO. The obtained NCO exhibited a particle size of ~16 nm and a flowered shape. Electrochemical impedance spectroscopy (EIS) was used to assess the electron-transfer properties. Cyclic voltammetry (CV) and chronoamperometry (CA) were employed to explore the electrocatalytic performance, revealing a high surface area and remarkable activity. The NCO electrode exhibited a remarkable sensitivity 44.16 μA mM−1 cm−2 at low concentrations and 33.51 μA mM−1 cm−2 at higher concentrations and a low detection limit of 0.99 μM. It is worth noting that the sensor displayed excellent reproducibility and repeatability, with relative standard deviation (RSD) values of 1.06 % and 1.37 %, respectively. Furthermore, the fabricated sensor was successfully applied for the detection of NO2− in milk, oranges, apple juice, wastewater, and processed foods such as chicken and sausage. The obtained results indicate that the proposed sensor is a promising candidate for practical NO2− detection applications.
{"title":"Fabrication of spinel NiCo2O4 nanoflowers by simple hydrothermal method for effective electrochemical detection of NO2− in processed food sample","authors":"Ramesh Madhaiyan, Devabharathi Vijayaraghvan, Srinithi Shanker, Umamatheswari Seeman, Nagoor Meeran Mohamed Ibrahim, Sankar Chinnusamy","doi":"10.1016/j.foodchem.2025.143964","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143964","url":null,"abstract":"This study introduces a novel, cost-effective, highly sensitive electrochemical sensor for detecting nitrite (NO<sub>2</sub><sup>−</sup>) in processed food samples. The sensor was developed by fabricating spinel NiCo<sub>2</sub>O<sub>4</sub> nanoflowers (NCO) using a hydrothermal method. Various characterization techniques, including XRD, FT-IR, XPS, HR-SEM, EDX, and HR-TEM, were used to analyze the structure and morphology of NCO. The obtained NCO exhibited a particle size of ~16 nm and a flowered shape. Electrochemical impedance spectroscopy (EIS) was used to assess the electron-transfer properties. Cyclic voltammetry (CV) and chronoamperometry (CA) were employed to explore the electrocatalytic performance, revealing a high surface area and remarkable activity. The NCO electrode exhibited a remarkable sensitivity 44.16 μA mM<sup>−1</sup> cm<sup>−2</sup> at low concentrations and 33.51 μA mM<sup>−1</sup> cm<sup>−2</sup> at higher concentrations and a low detection limit of 0.99 μM. It is worth noting that the sensor displayed excellent reproducibility and repeatability, with relative standard deviation (RSD) values of 1.06 % and 1.37 %, respectively. Furthermore, the fabricated sensor was successfully applied for the detection of NO<sub>2</sub><sup>−</sup> in milk, oranges, apple juice, wastewater, and processed foods such as chicken and sausage. The obtained results indicate that the proposed sensor is a promising candidate for practical NO<sub>2</sub><sup>−</sup> detection applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"183 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660870","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}
Smart packaging can indicate the meat freshness through color variations of natural pigments within the films, whose instability have hindered their industrial application. This study developed multifunctional indicator films (CS-ACPS-CB) that possessed ultraviolet resistance, antioxidant properties, and pH sensitivity by incorporating extracellular and cell wall polysaccharides from Auricularia cornea var. Li waste (ACPS) into chitosan (CS) matrix with curcumin/betalain as indicators. Results revealed the extracellular component was acidic heteropolysaccharides, while the cell wall comprised glucose, mannose, xylose, rhamnose and galactaric acid. The electrostatic interactions and hydrogen bonding between cell wall polysaccharides and CS strongly stabilized composite pigments, allowing for controlled release at pH above 8.0. Additionally, CS-ACPS-CB demonstrated color changes corresponding to increases in total volatile basic nitrogen values, effectively signaling the progressive spoilage of salmon. These findings offer an environmentally friendly solution for utilizing Auricularia cornea var. Li waste and a sustainable application for ACPS in smart packaging materials.
{"title":"Multifunctional chitosan-based indicator films containing composite pigments stabilized by extracellular and cell wall polysaccharides from Auricularia cornea var. Li. waste for visualization of salmon freshness","authors":"Shuanglong Yang, Keshu Lu, Xueying Shi, Shuhan Xu, Binyan Li, Xin Feng, Tiejing Li, Wentao Su, Yujun Wan, Xiangyu Cao, Yuxiao Wang","doi":"10.1016/j.foodchem.2025.143932","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143932","url":null,"abstract":"Smart packaging can indicate the meat freshness through color variations of natural pigments within the films, whose instability have hindered their industrial application. This study developed multifunctional indicator films (CS-ACPS-CB) that possessed ultraviolet resistance, antioxidant properties, and pH sensitivity by incorporating extracellular and cell wall polysaccharides from <em>Auricularia cornea</em> var. <em>Li</em> waste (ACPS) into chitosan (CS) matrix with curcumin/betalain as indicators. Results revealed the extracellular component was acidic heteropolysaccharides, while the cell wall comprised glucose, mannose, xylose, rhamnose and galactaric acid. The electrostatic interactions and hydrogen bonding between cell wall polysaccharides and CS strongly stabilized composite pigments, allowing for controlled release at pH above 8.0. Additionally, CS-ACPS-CB demonstrated color changes corresponding to increases in total volatile basic nitrogen values, effectively signaling the progressive spoilage of salmon. These findings offer an environmentally friendly solution for utilizing <em>Auricularia cornea</em> var. <em>Li</em> waste and a sustainable application for ACPS in smart packaging materials.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"37 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143653759","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143938
Ke Bi, Yue Liu, Kangyu Wang, Ping Yang, Dong Han, Chunhui Zhang, Yanlu Luan, Lijuan Dong, Prince Chisoro, Marie-laure Fauconnier
Perilla leaf can effectively remove off-flavours from meat cuisine, but its mechanism of action is still unclear. The effects of three characteristic aroma-active compounds (CAACs) on the structure of myofibrillar proteins (MPs) were studied. The interactions between CAACs, off-flavour compounds (OFCs) and MPs were explored. CAAC can reduce the adsorption of OFCs on MPs. Under the action of CAAC, the α-helix structure content of MPs decreased, and the content of random coil structure increased, resulting in the aggregation of MPs, which enhanced the exposure of negative charges on the surface of MPs and the zeta potential decreased from 4.52 mV to 7.5 mV. At this time, the binding interaction between OFCs and MPs weakened, resulting in the extrusion of OFCs. Fluorescence spectroscopy analysis found that the fluorescence signal of MPs was quenched after the addition of CAAC, and the connection between CAAC and MP was mainly through hydrophobic interaction. Molecular dynamics simulation showed that the average binding energy of geraniol was −7.69644 kcal/mol, which was stronger than the average binding energy of hexanal to protein (−4.67025 kcal/mol). Some binding sites on MPs partially overlapped with hexanal, and hexanal that originally bound to MPs were replaced by CAAC. In summary, CAAC molecules compete with hexanal for binding sites by changing the conformation of MPs, thereby reducing the binding rate of hexanal. This study provides new ideas for studying the off-flavour removal mechanism of spices.
{"title":"Exploring the off-flavour removal mechanism of d-limonene, geraniol and acetophenone in perilla leaves from the perspective of molecular structure and kinetic properties","authors":"Ke Bi, Yue Liu, Kangyu Wang, Ping Yang, Dong Han, Chunhui Zhang, Yanlu Luan, Lijuan Dong, Prince Chisoro, Marie-laure Fauconnier","doi":"10.1016/j.foodchem.2025.143938","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143938","url":null,"abstract":"Perilla leaf can effectively remove off-flavours from meat cuisine, but its mechanism of action is still unclear. The effects of three characteristic aroma-active compounds (CAACs) on the structure of myofibrillar proteins (MPs) were studied. The interactions between CAACs, off-flavour compounds (OFCs) and MPs were explored. CAAC can reduce the adsorption of OFCs on MPs. Under the action of CAAC, the α-helix structure content of MPs decreased, and the content of random coil structure increased, resulting in the aggregation of MPs, which enhanced the exposure of negative charges on the surface of MPs and the zeta potential decreased from 4.52 mV to 7.5 mV. At this time, the binding interaction between OFCs and MPs weakened, resulting in the extrusion of OFCs. Fluorescence spectroscopy analysis found that the fluorescence signal of MPs was quenched after the addition of CAAC, and the connection between CAAC and MP was mainly through hydrophobic interaction. Molecular dynamics simulation showed that the average binding energy of geraniol was −7.69644 kcal/mol, which was stronger than the average binding energy of hexanal to protein (−4.67025 kcal/mol). Some binding sites on MPs partially overlapped with hexanal, and hexanal that originally bound to MPs were replaced by CAAC. In summary, CAAC molecules compete with hexanal for binding sites by changing the conformation of MPs, thereby reducing the binding rate of hexanal. This study provides new ideas for studying the off-flavour removal mechanism of spices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"59 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660810","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}
Lupinus species are valuable for sustainable agriculture due to their high protein content, adaptability, and bioactive compounds. This study assessed the morphological, nutritional, and phytochemical diversity of Lupinus albus, L. luteus, and L. pilosus using 27 agro-morphological traits and analytical techniques (GC–MS, GC-FID, HPLC, and spectrophotometry). L. pilosus, with its dense leaf pubescence, thrives in arid environments, whereas L. luteus and L. albus, with glabrous leaves, are adaptable to humid conditions. L. albus has the shortest ripening period (208.61 ± 12.79 days) and the highest protein (37.18 ± 2.37 %) and nitrogen (5.95 ± 0.38 %) content. L. pilosus exhibits the strongest antioxidant activity (ABTS: 84.5 %) due to its rich flavonoid and phenolic profile, while L. albus differ with its nutraceutical potential. Additionally, 38.88 % of L. albus seeds are “sweet”, improving edibility. These findings highlight L. albus as an optimal candidate for genetic improvement and sustainable agriculture, particularly in Mediterranean regions.
{"title":"Comparative highlights of morphological, phytochemical and nutritional key characteristics of Mediterranean Lupinus species","authors":"Imen Akremi, Souhir Kabtni, Hajer Ben Ammar, Manon Genva, Sondos Hejazi, Safia Elbok, Slim Rouz, Sonia Marghali, Marie-Laure Fauconnier","doi":"10.1016/j.foodchem.2025.143962","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143962","url":null,"abstract":"Lupinus species are valuable for sustainable agriculture due to their high protein content, adaptability, and bioactive compounds. This study assessed the morphological, nutritional, and phytochemical diversity of <em>Lupinus albus</em>, <em>L. luteus</em>, and <em>L. pilosus</em> using 27 agro-morphological traits and analytical techniques (GC–MS, GC-FID, HPLC, and spectrophotometry). <em>L. pilosus</em>, with its dense leaf pubescence, thrives in arid environments, whereas L. <em>luteus</em> and <em>L. albus</em>, with glabrous leaves, are adaptable to humid conditions. <em>L. albus</em> has the shortest ripening period (208.61 ± 12.79 days) and the highest protein (37.18 ± 2.37 %) and nitrogen (5.95 ± 0.38 %) content. <em>L. pilosus</em> exhibits the strongest antioxidant activity (ABTS: 84.5 %) due to its rich flavonoid and phenolic profile, while L. <em>albus</em> differ with its nutraceutical potential. Additionally, 38.88 % of L. <em>albus</em> seeds are “sweet”, improving edibility. These findings highlight L. <em>albus</em> as an optimal candidate for genetic improvement and sustainable agriculture, particularly in Mediterranean regions.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"71 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660812","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143944
Luyue Zhao, Shu Li, Tong Wang, Sinan Wang, Jinhua Zhan, Jing Chen
Perfluorinated compounds are of extensive concern due to their prevalent use, persistence, and toxicities. There is a demand for extraction adsorbents that are efficient, easy to synthesize, and cost-effective. Herein, a magnetic nylon 6 nanocomposite (M-Ny6) was synthesized through a simple process and utilized as an adsorbent in magnetic solid-phase extraction (MSPE) of perfluorooctanoic acid (PFOA). The MSPE condition was optimized and the adsorption characteristics for PFOA was investigated. Based on the interaction between the amide groups on M-Ny6 and PFOA, the MSPE method was coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS) for analyzing trace levels of PFOA in environmental water and bottled beverages. The established method demonstrated a detection limit of 1.2 ng L−1 with linear range across 50–800 ng L−1 and satisfactory recoveries (82.3–113.0 %) in spiked samples. The experimental results indicated that M-Ny6 is a promising and cost-effective MSPE adsorbent offering potential for large-scale applications in food analysis.
{"title":"Cost-effective magnetic Nylon 6 composites for extraction of perfluorinated compounds in water and bottled beverage followed with LC-MS/MS analysis","authors":"Luyue Zhao, Shu Li, Tong Wang, Sinan Wang, Jinhua Zhan, Jing Chen","doi":"10.1016/j.foodchem.2025.143944","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143944","url":null,"abstract":"Perfluorinated compounds are of extensive concern due to their prevalent use, persistence, and toxicities. There is a demand for extraction adsorbents that are efficient, easy to synthesize, and cost-effective. Herein, a magnetic nylon 6 nanocomposite (M-Ny6) was synthesized through a simple process and utilized as an adsorbent in magnetic solid-phase extraction (MSPE) of perfluorooctanoic acid (PFOA). The MSPE condition was optimized and the adsorption characteristics for PFOA was investigated. Based on the interaction between the amide groups on M-Ny6 and PFOA, the MSPE method was coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS) for analyzing trace levels of PFOA in environmental water and bottled beverages. The established method demonstrated a detection limit of 1.2 ng L<sup>−1</sup> with linear range across 50–800 ng L<sup>−1</sup> and satisfactory recoveries (82.3–113.0 %) in spiked samples. The experimental results indicated that M-Ny6 is a promising and cost-effective MSPE adsorbent offering potential for large-scale applications in food analysis.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"90 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660864","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143921
Xiaohan Dai, Bo Song, Xiaoqing Xiang, Bin Jiang, Dongmei Li, Chunhong Liu, Zhibiao Feng
Salted duck egg white (SDEW) is often discarded due to its high salt content. In this work, low-temperature plasma (LTP) technology was used to modify the functional properties of gelatinized desalted SDEW (gd-SDEW) through physical and chemical changes. After LTP treatment at 35 v for 3 min, gd-SDEW showed an increase in oil holding capacity. The analytical results indicated that the increase of β-sheets in the secondary structure, the surface hydrophobicity and the carbonyl content, the significant increase of BET surface area and decrease of adsorption mean pore size, and the increase of surface roughness were responsible for the increase of its oil holding capacity. LTP-treated gd-SDEW microgels can be used to stabilize the oleogels with excellent oil holding capacity, higher viscosity and gelation characteristics. This study offers the possibility of LTP as a novel technique to modify the surface properties of gd-SDEW for the reuse of SDEW.
{"title":"Plasma technology modifies the surface properties of desalted duck egg white and applied as a novel oleogel stabilizer","authors":"Xiaohan Dai, Bo Song, Xiaoqing Xiang, Bin Jiang, Dongmei Li, Chunhong Liu, Zhibiao Feng","doi":"10.1016/j.foodchem.2025.143921","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143921","url":null,"abstract":"Salted duck egg white (SDEW) is often discarded due to its high salt content. In this work, low-temperature plasma (LTP) technology was used to modify the functional properties of gelatinized desalted SDEW (gd-SDEW) through physical and chemical changes. After LTP treatment at 35 v for 3 min, gd-SDEW showed an increase in oil holding capacity. The analytical results indicated that the increase of <em>β</em>-sheets in the secondary structure, the surface hydrophobicity and the carbonyl content, the significant increase of BET surface area and decrease of adsorption mean pore size, and the increase of surface roughness were responsible for the increase of its oil holding capacity. LTP-treated gd-SDEW microgels can be used to stabilize the oleogels with excellent oil holding capacity, higher viscosity and gelation characteristics. This study offers the possibility of LTP as a novel technique to modify the surface properties of gd-SDEW for the reuse of SDEW.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"56 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660867","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143830
Qiyu Liao, Brint Gardner, Robert Barlow, Kate McMillan, Sean Moore, Adam Fitzgerald, Yulia Arzhaeva, Natasha Botwright, Dadong Wang, Joost LD Nelis
Current traceability systems rely heavily on external markers which can be altered or tampered with. We hypothesized that the unique intramuscular fat patterns in beef cuts could serve as natural physical identifiers for traceability, while simultaneously providing information about quality attributes. To test our hypothesis, we developed a comprehensive dataset of 38,528 high-resolution beef images from 602 steaks with annotations from human grading and ingredient analysis. Using this dataset, we developed a quality prediction module based on the EfficientNet model, achieving high accuracy in marbling score prediction (96.24% top-1±1, 99.57% top-1±2), breed identification (91.23%), and diet determination (90.90%). Additionally, we demonstrated that internal meat features can be used for traceability, attaining F-1 scores of 0.9942 in sample-to-sample tracing and 0.9479 in sample-to-database tracing. This approach significantly enhances fraud resistance and enables objective quality assessment in the red meat supply chain.
{"title":"Improving traceability and quality control in the red-meat industry through computer vision-driven physical meat feature tracking","authors":"Qiyu Liao, Brint Gardner, Robert Barlow, Kate McMillan, Sean Moore, Adam Fitzgerald, Yulia Arzhaeva, Natasha Botwright, Dadong Wang, Joost LD Nelis","doi":"10.1016/j.foodchem.2025.143830","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143830","url":null,"abstract":"Current traceability systems rely heavily on external markers which can be altered or tampered with. We hypothesized that the unique intramuscular fat patterns in beef cuts could serve as natural physical identifiers for traceability, while simultaneously providing information about quality attributes. To test our hypothesis, we developed a comprehensive dataset of 38,528 high-resolution beef images from 602 steaks with annotations from human grading and ingredient analysis. Using this dataset, we developed a quality prediction module based on the EfficientNet model, achieving high accuracy in marbling score prediction (96.24% top-1±1, 99.57% top-1±2), breed identification (91.23%), and diet determination (90.90%). Additionally, we demonstrated that internal meat features can be used for traceability, attaining F-1 scores of 0.9942 in sample-to-sample tracing and 0.9479 in sample-to-database tracing. This approach significantly enhances fraud resistance and enables objective quality assessment in the red meat supply chain.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"144 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143660871","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}
Epigallocatechin-3-gallate (EGCG), a major catechin in green tea, exhibits potent antioxidant and disease-preventive properties, but its application is limited by poor stability and bioavailability. This study aimed to address these challenges by preparing and characterizing three EGCG-loaded nanoparticles: chitosan-EGCG-tripolyphosphate nanoparticles (CE-NPs), β-cyclodextrin-EGCG (BE-NPs), and EGCG-nanostructured lipid carriers (NE-NPs). BE-NPs exhibited the highest loading performance and retention rate under thermal environment (89.78 % after 10 h at 80 °C). NE-NPs had the highest EGCG stability in alkaline condition (45 % after 4 h at pH 7.4). Compared to free EGCG, all NPs significantly improved in vitro bioaccessibility following incubation in simulated gastrointestinal digestion for 4 h; BE-NPs enhanced oral bioavailability by 1.71 times in vivo. Additionally, CE-NPs and NE-NPs increased the relative abundance of Faecalibaculum, Erysipelotrichaceae, and Bifidobacterium in the colons of Sprague-Dawley rats. These findings suggest that BE-NPs are a promising nano-delivery system for enhancing EGCG stability and bioavailability in healthy organisms.
{"title":"Characterization of physicochemical properties of different epigallocatechin-3-gallate nanoparticles and their effect on bioavailability","authors":"Lidan Cui, Baogui Liu, Zhihui Ling, Kehong Liu, Simin Tan, Zhihua Gong, Wenjun Xiao","doi":"10.1016/j.foodchem.2025.143935","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143935","url":null,"abstract":"Epigallocatechin-3-gallate (EGCG), a major catechin in green tea, exhibits potent antioxidant and disease-preventive properties, but its application is limited by poor stability and bioavailability. This study aimed to address these challenges by preparing and characterizing three EGCG-loaded nanoparticles: chitosan-EGCG-tripolyphosphate nanoparticles (CE-NPs), β-cyclodextrin-EGCG (BE-NPs), and EGCG-nanostructured lipid carriers (NE-NPs). BE-NPs exhibited the highest loading performance and retention rate under thermal environment (89.78 % after 10 h at 80 °C). NE-NPs had the highest EGCG stability in alkaline condition (45 % after 4 h at pH 7.4). Compared to free EGCG, all NPs significantly improved <em>in vitro</em> bioaccessibility following incubation in simulated gastrointestinal digestion for 4 h; BE-NPs enhanced oral bioavailability by 1.71 times <em>in vivo</em>. Additionally, CE-NPs and NE-NPs increased the relative abundance of <em>Faecalibaculum, Erysipelotrichaceae</em>, and <em>Bifidobacterium</em> in the colons of Sprague-Dawley rats. These findings suggest that BE-NPs are a promising nano-delivery system for enhancing EGCG stability and bioavailability in healthy organisms.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"56 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143653757","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 : 2025-03-19DOI: 10.1016/j.foodchem.2025.143940
Xin Wang, Yuting Liu, Sijia Zhu, Yang Bai, Cuizhi Li, Jun Guo
Livestock milk is important for daily cooking and food production, but some lawless traders often adulterate the milk product using low-priced raw. Therefore, it is urgent to develop a simple, sensitive and accurate fingerprinting identification method to provide consumers with early warning of risks. Herein, we first systematically separated and authenticated the triacylglycerols composition of milks from holstein cattles, goats, mongolian horses, bactrian camels, yaks and buffaloes, which were less reported in domestic and international studies, using the SFC-Q-TOF-MS technique. Subsequently, the fingerprinting of triacylglycerols from different livestock milks was modelled using chemometric methods. The results showed that the proximity of different livestock milks was consistent with the species taxonomy, and the accuracy of internal as well as external validation was satisfactory. This work not only provides an innovative strategy for authentic traceability of livestock milks, but also offers an excellent demonstration for the establishment of nutritional databases.
{"title":"Authenticity of domestic animal milk: An identification strategy by supercritical fluid chromatography quadruple time-of-flight mass spectrometry","authors":"Xin Wang, Yuting Liu, Sijia Zhu, Yang Bai, Cuizhi Li, Jun Guo","doi":"10.1016/j.foodchem.2025.143940","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143940","url":null,"abstract":"Livestock milk is important for daily cooking and food production, but some lawless traders often adulterate the milk product using low-priced raw. Therefore, it is urgent to develop a simple, sensitive and accurate fingerprinting identification method to provide consumers with early warning of risks. Herein, we first systematically separated and authenticated the triacylglycerols composition of milks from holstein cattles, goats, mongolian horses, bactrian camels, yaks and buffaloes, which were less reported in domestic and international studies, using the SFC-Q-TOF-MS technique. Subsequently, the fingerprinting of triacylglycerols from different livestock milks was modelled using chemometric methods. The results showed that the proximity of different livestock milks was consistent with the species taxonomy, and the accuracy of internal as well as external validation was satisfactory. This work not only provides an innovative strategy for authentic traceability of livestock milks, but also offers an excellent demonstration for the establishment of nutritional databases.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"28 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143653758","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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