Food Chemistry最新文献

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Covalent organic framework-based aptananozyme (COF@NH2 apt-AFM1): A novel platform for colorimetric and fluorescent aptasensing of AFM1 in milk

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144478

Iram Naz , Seham J.F. Alanazi , Akhtar Hayat , Farhat Jubeen

Nanozymes are valued for their cost-effectiveness and robustness but are often limited their lack of specificity. This study introduces a Covalent Organic Framework-based aptananozyme (COF@NH₂ apt- AFM₁) for label-free, dual-mode detection of Aflatoxin M₁ (AFM₁) in milk. The aptananozyme enables colorimetric detection by catalyzing the oxidation of 3, 3′, 5, 5′-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H₂O₂) and provides fluorescent signals for sensitive AFM₁ identification. The dual-mode aptasensor achieves remarkable limits of detection (LOD) 7 pg/mL (colorimetric) and 5 pg/mL (fluorescent). Validation with High Performance Liquid Chromatography (HPLC) on milk samples showed recovery 97–99 % (colorimetric) and 96–101 % (fluorescent), confirming its stability and repeatability. Characterization of the COF and aptananozyme involved Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), UV–visible absorption spectroscopy, Fluorescence emission spectroscopy, Field emission scanning electron microscopy (FE-SEM), optical microscope images and Dynamic light scattering (DLS). This sensor demonstrates high sensitivity, accuracy and broader application potential.

{"title":"Covalent organic framework-based aptananozyme (COF@NH2 apt-AFM1): A novel platform for colorimetric and fluorescent aptasensing of AFM1 in milk","authors":"Iram Naz , Seham J.F. Alanazi , Akhtar Hayat , Farhat Jubeen","doi":"10.1016/j.foodchem.2025.144478","DOIUrl":"10.1016/j.foodchem.2025.144478","url":null,"abstract":"<div><div>Nanozymes are valued for their cost-effectiveness and robustness but are often limited their lack of specificity. This study introduces a Covalent Organic Framework-based aptananozyme (COF@NH<sub>2</sub> apt- AFM<sub>1</sub>) for label-free, dual-mode detection of Aflatoxin M<sub>1</sub> (AFM<sub>1</sub>) in milk. The aptananozyme enables colorimetric detection by catalyzing the oxidation of 3, 3′, 5, 5′-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and provides fluorescent signals for sensitive AFM<sub>1</sub> identification. The dual-mode aptasensor achieves remarkable limits of detection (LOD) 7 pg/mL (colorimetric) and 5 pg/mL (fluorescent). Validation with High Performance Liquid Chromatography (HPLC) on milk samples showed recovery 97–99 % (colorimetric) and 96–101 % (fluorescent), confirming its stability and repeatability. Characterization of the COF and aptananozyme involved Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), UV–visible absorption spectroscopy, Fluorescence emission spectroscopy, Field emission scanning electron microscopy (FE-SEM), optical microscope images and Dynamic light scattering (DLS). This sensor demonstrates high sensitivity, accuracy and broader application potential.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144478"},"PeriodicalIF":8.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143858039","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}

引用次数: 0

Unraveling the protein corona formation during the surface-enhanced Raman spectroscopy detection of malachite green in fish

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144474

Junlin Chen, Hong Lin, Limin Cao, Jianxin Sui, Xiudan Wang, Kaiqiang Wang

In surface-enhanced Raman spectroscopy (SERS) detection of drug residues, food matrices, especially the protein corona around nanomaterials, pose challenges to accurate detection. This study used sea bass, a fish product with a complex matrix, and malachite green as a target fish drug to investigate these effects. Multiple techniques were used to elucidate the interactions among proteins, malachite green, and gold nanoparticles (AuNPs). The detection limit of malachite green in fish extract (740 μg/L) was much higher than in standard solutions (0.42 μg/L). At a protein concentration of 0.5 mg/mL, a uniform protein corona formed around the AuNPs, resulting in an aggregation-sedimentation rate of 9.23 %. Malachite green adsorption by AuNPs decreased by 99 % after protein corona formation. The work reveals how protein corona affects SERS detection of fish drugs, guiding development of signal regulation strategies for enhanced SERS sensitivity in food safety.

在表面增强拉曼光谱（SERS）检测药物残留方面，食品基质，尤其是纳米材料周围的蛋白质电晕，对准确检测构成了挑战。本研究使用具有复杂基质的鱼类产品海鲈鱼和目标鱼类药物孔雀石绿来研究这些影响。研究采用了多种技术来阐明蛋白质、孔雀石绿和金纳米粒子（AuNPs）之间的相互作用。鱼类提取物中孔雀石绿的检测限（740 μg/L）远高于标准溶液中的检测限（0.42 μg/L）。当蛋白质浓度为 0.5 mg/mL 时，AuNPs 周围会形成均匀的蛋白质电晕，从而导致 9.23 % 的聚集沉降率。蛋白电晕形成后，AuNPs 对孔雀石绿的吸附减少了 99%。这项研究揭示了蛋白质电晕如何影响鱼类药物的 SERS 检测，为开发信号调节策略以提高食品安全领域的 SERS 灵敏度提供了指导。

引用次数: 0

Effects of chitosan and acetic acid composite coating on the quality and metabolomic characteristics of postharvest pineapple

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144488

Yage Xing , Wuremo Luoguo , Wanmin Luo , Xiaomin Wang , Li Dan , Qinglian Xu , Xiaocui Liu , Hong Liu , Xingyu Lv

Pineapples suffer significant postharvest losses due to browning and quality decay. Chitosan-acetic acid coatings enhance shelf life, yet their metabolic mechanisms remain unclear. This study examined the impact of 1.5 % (m/V) chitosan-acetic acid composite coatings on pineapple storage quality and metabolite profiles under ambient (25 °C) and cold chain (4 °C) conditions via GC–MS analysis. At 25 °C on the 21st day of the study, treated pineapples retained 12.57 % total soluble solids (TSS), compared to 9.28 % in untreated fruits. On day 9, treated fruits at 25 °C showed a notably higher ascorbic acid concentration (73.15 mg/100 g) compared to other groups (p < 0.05), and the ascorbic acid concentration was always at the highest level in the early storage period (9 - 15d). KEGG pathway analysis indicated the coatings maintained postharvest quality by sustaining key indicators (TSS, TA, ascorbic acid), elucidating the mechanism by which chitosan-acetate coating preserves pineapple storage quality.

{"title":"Effects of chitosan and acetic acid composite coating on the quality and metabolomic characteristics of postharvest pineapple","authors":"Yage Xing , Wuremo Luoguo , Wanmin Luo , Xiaomin Wang , Li Dan , Qinglian Xu , Xiaocui Liu , Hong Liu , Xingyu Lv","doi":"10.1016/j.foodchem.2025.144488","DOIUrl":"10.1016/j.foodchem.2025.144488","url":null,"abstract":"<div><div>Pineapples suffer significant postharvest losses due to browning and quality decay. Chitosan-acetic acid coatings enhance shelf life, yet their metabolic mechanisms remain unclear. This study examined the impact of 1.5 % (m/V) chitosan-acetic acid composite coatings on pineapple storage quality and metabolite profiles under ambient (25 °C) and cold chain (4 °C) conditions via GC–MS analysis. At 25 °C on the 21st day of the study, treated pineapples retained 12.57 % total soluble solids (TSS), compared to 9.28 % in untreated fruits. On day 9, treated fruits at 25 °C showed a notably higher ascorbic acid concentration (73.15 mg/100 g) compared to other groups (<em>p</em> < 0.05), and the ascorbic acid concentration was always at the highest level in the early storage period (9 - 15d). KEGG pathway analysis indicated the coatings maintained postharvest quality by sustaining key indicators (TSS, TA, ascorbic acid), elucidating the mechanism by which chitosan-acetate coating preserves pineapple storage quality.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"484 ","pages":"Article 144488"},"PeriodicalIF":8.5,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143862686","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}

引用次数: 0

Selective and simultaneous electrochemical detection of nitrite and nitrate ions using Ag-MOF: Food and water analyses

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144457

Chelladurai Arul, Ganesan Veerapandi, Chinnathambi Sekar

We report the synthesis of metal organic framework (MOF) based on Ag and phenylenediamine (C₆H₄(NH₂)₂) and its application for detection of both nitrites and nitrates. Ag-MOF modified glassy carbon electrode (GCE) revealed a significantly higher electrocatalytic activity towards selective oxidation of NO₂⁻ and reduction of NO₃⁻ over wider concentration ranges of 4–4040 μmol/L and 20–4750 μmol/L respectively and the corresponding lowest detection limits have been deduced as 0.045 μmol/L and 12 μmol/L. Interestingly, cyclic voltammetric measurements at Ag-MOF/GCE in phosphate buffer saline (pH 5.0) exhibited both anodic (NO₂⁻) and cathodic (NO₃⁻) peaks indicating the possibility for simultaneous detection of the two nitrogen compounds. Further, the fabricated electrode has been successfully used to determine NO₂⁻ and NO₃⁻ concentrations in beetroot, spinach, canned chicken and pond water with excellent relative standard deviation (RSD) values and recovery percentages. The results suggest the potential application of the fabricated sensor for food and environmental analyses.

我们报告了基于 Ag 和苯二胺 (C6H4(NH2)2) 的金属有机框架 (MOF) 的合成及其在亚硝酸盐和硝酸盐检测中的应用。Ag-MOF 修饰的玻璃碳电极（GCE）在更宽的浓度范围（分别为 4-4040 μmol/L 和 20-4750 μmol/L）内对 NO2-的选择性氧化和 NO3-的还原具有更高的电催化活性，相应的最低检测限分别为 0.045 μmol/L 和 12 μmol/L。有趣的是，在磷酸盐缓冲盐水（pH 值为 5.0）中对 Ag-MOF/GCE 进行的循环伏安测量显示出阳极（NO2-）和阴极（NO3-）峰，这表明可以同时检测这两种含氮化合物。此外，制作的电极已成功用于测定甜菜根、菠菜、罐头鸡肉和池塘水中的 NO2-和 NO3-浓度，并取得了极佳的相对标准偏差 (RSD) 值和回收率。这些结果表明，制作的传感器具有应用于食品和环境分析的潜力。

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引用次数: 0

A self-powered photoelectrochemical sensor based on Cs3Bi2Br9/BiOBr photocathode for acetamiprid detection in vegetables 基于 Cs3Bi2Br9/BiOBr 光电阴极的自供电光电化学传感器，用于检测蔬菜中的啶虫脒

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144460

Kun Xu , Rui Xu , Xuejing Liu , Qin Wei

A handily self-powered photoelectrochemical (PEC) sensor is established for acetamiprid (ACE) analysis supported by Cu₃Mo₂O₉/Ag₂S photoanode and Cs₃Bi₂Br₉/BiOBr photocathode. The band gap structure of Cu₃Mo₂O₉ and Ag₂S is matched which enhanced the electron transfer rate. Photocathode composite is synthesized at the interface of water and oil, and the resulting composite has good stability to water and light. Electrons flowing from the photoanode through the external circuit to the photocathode can combine with photogenerated holes of Cs₃Bi₂Br₉/BiOBr, causing the photoelectrons pass into the solution and react with oxygen, and producing a large photocathode current. With the increase of ACE concentration, the detected photocurrent gradually decreased due to the steric hindrance, and a linear relationship between photocurrent and ACE concentration in the range of 0.001–500 nM. This excellent PEC sensor also performed the great detection stability, selectivity and reproducibility, which can also be applied in practical application for pesticides analysis.

在 Cu3Mo2O9/Ag2S 光阳极和 Cs3Bi2Br9/BiOBr 光阴极的支持下，建立了一种用于啶虫脒（ACE）分析的简便自供电光电化学（PEC）传感器。Cu3Mo2O9 和 Ag2S 的带隙结构相匹配，从而提高了电子转移率。光电阴极复合材料是在水和油的界面上合成的，所得到的复合材料对水和光具有良好的稳定性。从光电阴极流出的电子通过外电路进入光电阴极，与 Cs3Bi2Br9/BiOBr 光生空穴结合，使光电子进入溶液并与氧气反应，产生较大的光电阴极电流。随着 ACE 浓度的增加，由于立体阻碍作用，检测到的光电流逐渐减小，在 0.001-500 nM 范围内，光电流与 ACE 浓度呈线性关系。这种优秀的 PEC 传感器还具有极高的检测稳定性、选择性和重现性，可用于农药分析的实际应用。

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引用次数: 0

Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144464

Anna Molet-Rodríguez, Olga Martín-Belloso, Laura Salvia-Trujillo

O/W emulsions have been proposed as delivery systems of lipophilic bioactive compounds into water-based foods. This work aimed to study the impact of the food matrix on the colloidal stability of β-carotene-loaded O/W emulsion incorporated into dairy products (milk and yogurt) before and during in vitro gastrointestinal (GI) digestion. The relationship between colloidal stability, lipolysis and β-carotene bioaccessibility was also evaluated. The colloidal stability of the O/W emulsion was maintained once it was incorporated into dairy products and during GI conditions, without a significant impact of the food matrix. However, lipolysis, as FFA release, was faster and higher once the O/W emulsion (64.58 ± 2.76 %) was co-digested with dairy products (>81 %). Nevertheless, they presented non-significant differences in β-carotene bioaccessibility (38–44 %), thus dairy matrices would limit mixed micelles formation or β-carotene micellarization. This work provides valuable insight for designing dairy products fortified with bioactive compounds by using emulsions as delivery systems.

{"title":"Incorporation of β-carotene O/W emulsions into dairy foods: Impact of the colloidal stability during in vitro digestion on the lipolysis and bioaccessibility","authors":"Anna Molet-Rodríguez, Olga Martín-Belloso, Laura Salvia-Trujillo","doi":"10.1016/j.foodchem.2025.144464","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144464","url":null,"abstract":"O/W emulsions have been proposed as delivery systems of lipophilic bioactive compounds into water-based foods. This work aimed to study the impact of the food matrix on the colloidal stability of β-carotene-loaded O/W emulsion incorporated into dairy products (milk and yogurt) before and during <em>in vitro</em> gastrointestinal (GI) digestion. The relationship between colloidal stability, lipolysis and β-carotene bioaccessibility was also evaluated. The colloidal stability of the O/W emulsion was maintained once it was incorporated into dairy products and during GI conditions, without a significant impact of the food matrix. However, lipolysis, as FFA release, was faster and higher once the O/W emulsion (64.58 ± 2.76 %) was co-digested with dairy products (>81 %). Nevertheless, they presented non-significant differences in β-carotene bioaccessibility (38–44 %), thus dairy matrices would limit mixed micelles formation or β-carotene micellarization. This work provides valuable insight for designing dairy products fortified with bioactive compounds by using emulsions as delivery systems.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"83 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143862687","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}

引用次数: 0

Discovery and characterization of novel anthocyanin-metal complex for blue food coloring

IF 8.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144485

Jiahong Xie, Yang Xu, Wei Chen

The Search for natural blue colorants to broaden the palette in the food industry remains an ongoing challenge. We hypothesized that anthocyanin-metal complex could be a promising option for blue food coloring. This study investigated the stability and color property of various anthocyanins to form complexes with metal ions, revealing that the stability of complexes is influenced by hydrophilicity, binding affinity, and steric hindrance effects. On this basis, a complex consisting of petunidin-3-O-(trans-p-coumaroyl) rutinoside-5-O glucoside (Pet3(cou)R5G) and Fe(III) with good stability and coloration properties was discovered. Structural characterization by Job's plot (3,1 stoichiometry), mass spectrometry ([M]²⁻ at m/z 1424.4604), Fourier transform infrared spectroscopy (Fe single bond

O bond at 548 cm⁻¹) and circular dichroism spectroscopy confirmed octahedral coordination. Notably, this complex exhibited a blue hue distinct from brilliant blue FCF, and demonstrated superior stability in candy. Overall, our research advances anthocyanin-based blue colorant development by elucidating structure-stability relationships and practical applications.

{"title":"Discovery and characterization of novel anthocyanin-metal complex for blue food coloring","authors":"Jiahong Xie, Yang Xu, Wei Chen","doi":"10.1016/j.foodchem.2025.144485","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144485","url":null,"abstract":"The Search for natural blue colorants to broaden the palette in the food industry remains an ongoing challenge. We hypothesized that anthocyanin-metal complex could be a promising option for blue food coloring. This study investigated the stability and color property of various anthocyanins to form complexes with metal ions, revealing that the stability of complexes is influenced by hydrophilicity, binding affinity, and steric hindrance effects. On this basis, a complex consisting of petunidin-3-<em>O</em>-(trans-<em>p</em>-coumaroyl) rutinoside-5-<em>O</em> glucoside (Pet3(cou)R5G) and Fe(III) with good stability and coloration properties was discovered. Structural characterization by Job's plot (3,1 stoichiometry), mass spectrometry ([M]<sup>2−</sup> at <em>m/z</em> 1424.4604), Fourier transform infrared spectroscopy (Fe<img alt=\"single bond\" src=\"https://sdfestaticassets-us-east-1.sciencedirectassets.com/shared-assets/55/entities/sbnd.gif\" style=\"vertical-align:middle\"/>O bond at 548 cm<sup>−1</sup>) and circular dichroism spectroscopy confirmed octahedral coordination. Notably, this complex exhibited a blue hue distinct from brilliant blue FCF, and demonstrated superior stability in candy. Overall, our research advances anthocyanin-based blue colorant development by elucidating structure-stability relationships and practical applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"26 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143862684","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}

引用次数: 0

Tetrabutylammonium hydroxide and zinc salts in cellulose-based colloidal systems enhance fruit shelf life

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144494

Andrea Brattelli , Maria Chiara Sportelli , Rosaria Anna Picca , Nicola Cioffi , Mara Pasqualicchio , Ornella Incerti , Simona Marianna Sanzani , Luigi Gentile

This study explores the development of cellulose-based active colloidal systems to enhance the antimicrobial properties of absorbent food pads and prolong the shelf life of cherry tomatoes. Food pads impregnated with colloidal systems made of microcrystalline cellulose dissolved in tetrabutylammonium hydroxide (TBAH) with zinc salts (ZnCl₂ and ZnSO₄) were tested for their antifungal efficacy. In vitro results revealed complete fungal suppression by TBAH alone and in combination with ZnCl₂. The interaction between TBAH and ZnSO₄ exhibited synergistic antifungal activity, while an additive effect was observed with ZnCl₂. In vivo tests showed a significant reduction in fruit rot, with ZnCl₂-treated pads reducing rot by 91 % after 14 days. TBAH was partially bound to cellulose chains, minimizing the risk of fruit contamination, as confirmed by ¹H nuclear magnetic resonance.

本研究探索开发基于纤维素的活性胶体系统，以增强吸水食品垫的抗菌性能，延长樱桃番茄的保质期。研究人员对浸渍了由微晶纤维素溶解在四丁基氢氧化铵（TBAH）和锌盐（ZnCl2 和 ZnSO4）制成的胶体系统的食品吸水垫进行了抗真菌功效测试。体外试验结果表明，单独使用 TBAH 以及与 ZnCl2 合用都能完全抑制真菌。TBAH 与 ZnSO4 的相互作用表现出协同抗真菌活性，而 ZnCl2 则表现出相加效应。体内测试表明，经氯化锌₂处理的果盘在 14 天后腐烂率降低了 91%，果实腐烂率显著降低。经 1H 核磁共振证实，TBAH 部分与纤维素链结合，最大程度地降低了水果污染的风险。

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引用次数: 0

Discrimination on potential adulteration of honey by differential scanning calorimetry (DSC) and graph-based semi-supervised learning (GSSL) 利用差示扫描量热法（DSC）和基于图形的半监督学习法（GSSL）鉴别蜂蜜的潜在掺假情况

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144490

Kaiyue Huang , Kaiyuan Huang , Tongyuan Bai , Xiaofeng Xue , Ping He , Baojun Xu

Honey is a valuable natural food product, prized for its nutritional and therapeutic properties. However, the widespread issue of honey adulteration, often involving the addition of plant-based syrups, poses significant challenges to global markets. This study utilized differential scanning calorimetry (DSC), a thermal-analytical technique, to characterize the thermal profiles of 43 honey samples, including both authentic and adulterated samples with high-fructose corn syrup (HFCS) and varying syrup concentrations. Principal component analysis (PCA) and graph-based semi-supervised learning (GSSL) were applied to classify the samples, achieving high accuracy. Results indicated that increasing adulteration levels led to higher water content and decreased glass transition temperature (Tg) and heat capacity difference (ΔCp). Furthermore, the established K-Nearest Neighbor (KNN) graph and Kullback-Leibler (KL) divergence effectively visualized relationships among samples. The integration of DSC with GSSL presents a cost-efficient and resource-effective approach for detecting honey adulteration with minimal experimental effort while maintaining high classification accuracy. This method holds promise for addressing honey adulteration in the food industry.

蜂蜜是一种珍贵的天然食品，因其营养和治疗功效而备受推崇。然而，蜂蜜掺假问题普遍存在，通常涉及添加植物糖浆，这给全球市场带来了巨大挑战。本研究利用热分析技术差示扫描量热仪（DSC）分析了 43 种蜂蜜样品的热曲线，包括真品和掺入高果糖玉米糖浆（HFCS）及不同糖浆浓度的样品。采用主成分分析法（PCA）和基于图形的半监督学习法（GSSL）对样品进行分类，取得了较高的准确度。结果表明，掺假水平的增加导致水分含量增加，玻璃化转变温度（Tg）和热容量差（ΔCp）降低。此外，建立的 K-Nearest Neighbor (KNN) 图和 Kullback-Leibler (KL) 发散有效地直观显示了样品之间的关系。DSC 与 GSSL 的整合为检测蜂蜜掺假提供了一种成本效益高、资源利用率高的方法，在保持高分类准确性的同时，还能以最小的实验工作量检测蜂蜜掺假。这种方法有望解决食品工业中的蜂蜜掺假问题。

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引用次数: 0

Electronic nose technology for the detection of ergot alkaloid in soft wheat and identification of the relevant volatile compounds by solid phase microextraction/gas chromatography-high resolution Orbitrap-mass spectrometry coupled to chemometrics

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry

Pub Date : 2025-04-22 DOI: 10.1016/j.foodchem.2025.144455

Maurizio Piergiovanni , Chiara Giliberti , Cristian Maffezzoni , Davide Errico , Massimo Blandino , Chiara Dall'Asta , Monica Mattarozzi , Federica Bianchi , Marco Giannetto , Maria Careri

Ergot alkaloids (EA) are mycotoxins produced by Claviceps purpurea which commonly infects various cereal species, compromising food safety. This study evaluates the potential of the electronic nose to reliably predict EA contamination in wheat, demonstrating as a proof-of-concept the ability of this technology combined with supervised techniques to distinguish samples contaminated at levels of interest from compliant samples. In particular, the average value of samples correctly classified using PLS-DA was 95.5 %. Furthermore, a volatilomics approach based on HS-SPME/GC–Orbitrap HRMS and chemometrics was successfully applied for the first time to characterize the volatile compound pattern of wheat samples based on the level of EA contamination paying attention to the secondary volatile metabolites. Overall, a high confidence in compound identification was achieved with sub-1 ppm mass accuracy. Unsupervised PCA was used for discrimination purposes, revealing 19 differential compounds (markers), some of which are released during the growth of Claviceps Purpurea fungi.

麦角生物碱（EA）是由紫麦角菌（Claviceps purpurea）产生的霉菌毒素，通常会感染多种谷物，从而危及食品安全。本研究评估了电子鼻在可靠预测小麦中麦角生物碱污染方面的潜力，作为概念验证，证明了该技术与监督技术相结合，能够将污染程度达到相关标准的样品与符合标准的样品区分开来。特别是，使用 PLS-DA 法正确分类的样品平均值为 95.5%。此外，基于 HS-SPME/GC-Orbitrap HRMS 和化学计量学的挥发物组学方法首次被成功应用于根据 EA 污染程度描述小麦样品的挥发性化合物模式，并关注次生挥发性代谢物。总体而言，化合物鉴定的可信度很高，质量精确度低于 1 ppm。采用无监督 PCA 进行鉴别，发现了 19 种不同的化合物（标记），其中一些是在 Claviceps Purpurea 真菌生长过程中释放的。

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引用次数: 0

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