Pub Date : 2026-02-07DOI: 10.1016/j.foodchem.2026.148347
Jan Bedrníček, Kristýna Večeřová, Jan Tříska, Michał Świeca, Eva Petrášková, František Lorenc, Markéta Jarošová, Michal Oravec, Eliška Míková, Jana Klicnarová, Pavel Smetana
Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (r = 0.8, p < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (r = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.
{"title":"Association between fresh garlic composition and black garlic antioxidant capacity","authors":"Jan Bedrníček, Kristýna Večeřová, Jan Tříska, Michał Świeca, Eva Petrášková, František Lorenc, Markéta Jarošová, Michal Oravec, Eliška Míková, Jana Klicnarová, Pavel Smetana","doi":"10.1016/j.foodchem.2026.148347","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148347","url":null,"abstract":"Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven different FG cultivars to produce BG, and monitored changes in basic composition, metabolomic profile and AOA. We found that different cultivars and the ageing process significantly impacted most of the markers. On average, 27 markers were upregulated, 21 downregulated, and 26 remained unchanged or changed to a lesser degree. Correlation study revealed that fructosyl-arginine positively associates with AOA of BG (<em>r</em> = 0.8, <em>p</em> < 0.05 for ABTS). Moreover, fructosyl-arginine in BG correlates with protein content (<em>r</em> = 0.79, p < 0.05). Thus, crude protein content in FG may serve as a practical predictor of the AOA of BG under the tested conditions. This study presents a deeper understanding of tailoring the BG biological potential.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"16 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138726","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148299
Sulaiman Ahmed, Gan Hu, Zahra Batool
{"title":"Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects","authors":"Sulaiman Ahmed, Gan Hu, Zahra Batool","doi":"10.1016/j.foodchem.2026.148299","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148299","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"90 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135075","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148348
Zhongyang Ren , Qingqing Li , Min Lin , Yuan Zhao , Linfan Shi , Shuji Liu , Zhiyu Liu , Wuyin Weng
Oleogels as a fat substitute can fulfill consumers' demand for low-fat, nutritious, and diverse food options. The effects of pH and transglutaminase (TGase) on oleogels using high internal-phase Pickering emulsions based on myofibrillar proteins (MPHIPPEs) from large yellow croaker were investigated. The structural stability of the oleogels based on MPHIPPEs was enhanced from pH 7 to 11. Besides, the secondary structure of MPs in oleogels remained stable at pH 7. Oleogels based on MPHIPPEs at above pH 7 exhibited relatively excellent viscoelastic behavior compared to those on the acid condition. Additionally, the oil leakage rate of oleogels was 1.48% at a TGase activity of 25 U/g with the small oil droplets and favorable thixotropy to form a dense gel network structure. These results could provide a new idea for constructing oleogels using MPHIPPEs to develop a substitute for solid fats in the food industry.
{"title":"Stabilization of oleogels using high internal-phase Pickering emulsions stabilized by myofibrillar proteins from large yellow croaker as a template: Effect of pH and transglutaminase","authors":"Zhongyang Ren , Qingqing Li , Min Lin , Yuan Zhao , Linfan Shi , Shuji Liu , Zhiyu Liu , Wuyin Weng","doi":"10.1016/j.foodchem.2026.148348","DOIUrl":"10.1016/j.foodchem.2026.148348","url":null,"abstract":"<div><div>Oleogels as a fat substitute can fulfill consumers' demand for low-fat, nutritious, and diverse food options. The effects of pH and transglutaminase (TGase) on oleogels using high internal-phase Pickering emulsions based on myofibrillar proteins (MPHIPPEs) from large yellow croaker were investigated. The structural stability of the oleogels based on MPHIPPEs was enhanced from pH 7 to 11. Besides, the secondary structure of MPs in oleogels remained stable at pH 7. Oleogels based on MPHIPPEs at above pH 7 exhibited relatively excellent viscoelastic behavior compared to those on the acid condition. Additionally, the oil leakage rate of oleogels was 1.48% at a TGase activity of 25 U/g with the small oil droplets and favorable thixotropy to form a dense gel network structure. These results could provide a new idea for constructing oleogels using MPHIPPEs to develop a substitute for solid fats in the food industry.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148348"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129507","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148326
Zhiqing Tian , Xin Zheng , Jialin Li , Wusun Li , Xiaoyan Tang
Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study evaluated five pig breeds—Bama Xiang (BM), Shenxian (SX), Rongchang (RC), Tibetan pig (ZX), and Duroc × Landrace × Yorkshire (DLY). Volatile compounds (VOCs) were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). Untargeted metabolomics was used to identify differential metabolites and related metabolic pathways among breeds. The results showed that sulfur-containing compounds such as 2-acetylthiazole and 3-mercaptohexyl-1-ol were the main contributors to the aroma of Chinese indigenous pork after high-temperature cooking. Non-targeted metabolomics further revealed the metabolic characteristics of Chinese indigenous pork. Glycerophospholipid metabolism is more active in Chinese indigenous pigs. Phospholipids such as lysophosphatidylcholines (LPCs) may promote the degree of Maillard reaction and thus play a key role in the formation of characteristic flavors.
{"title":"Research on maillard derived aroma and precursors in different types of pork based on metabolomics","authors":"Zhiqing Tian , Xin Zheng , Jialin Li , Wusun Li , Xiaoyan Tang","doi":"10.1016/j.foodchem.2026.148326","DOIUrl":"10.1016/j.foodchem.2026.148326","url":null,"abstract":"<div><div>Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study evaluated five pig breeds—Bama Xiang (BM), Shenxian (SX), Rongchang (RC), Tibetan pig (ZX), and Duroc × Landrace × Yorkshire (DLY). Volatile compounds (VOCs) were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS). Untargeted metabolomics was used to identify differential metabolites and related metabolic pathways among breeds. The results showed that sulfur-containing compounds such as 2-acetylthiazole and 3-mercaptohexyl-1-ol were the main contributors to the aroma of Chinese indigenous pork after high-temperature cooking. Non-targeted metabolomics further revealed the metabolic characteristics of Chinese indigenous pork. Glycerophospholipid metabolism is more active in Chinese indigenous pigs. Phospholipids such as lysophosphatidylcholines (LPCs) may promote the degree of Maillard reaction and thus play a key role in the formation of characteristic flavors.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148326"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135069","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148289
Liang Chen, Jun Liu, Fang Zhou, Yousheng Zhang, Tiantian Zhao, Wenjuan Jiao, Weifeng Liu, Zeyu Chen, Weili Zhou, Lihua Huang, Kun Lan, Yehui Zhang, Haijun Nan
By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in Ctenopharyngodon idella during high-voltage electric field (HVEF)-assisted thawing. At 1 kV/cm, myofibrillar proteins exhibited only minor conformational perturbations. In contrast, exposure to a 3 kV/cm electric field was associated with a reduction in intramolecular hydrogen bonds, increased exposure of hydrophobic regions, enhanced protein–water hydrogen bonding, and elevated solvent-accessible surface area. These structural alterations were accompanied by a decrease in α-helix and β-sheet contents to 14.69% and 34.73%, respectively, as well as a red shift of intrinsic fluorescence emission to 338 nm, indicative of a more solvent-exposed protein environment. Collectively, our results demonstrate a strong association between high electric field intensity and myofibrillar protein destabilization during thawing, providing molecular-level insight into protein sensitivity to HVEF and informing the optimization of HVEF-assisted thawing technologies.
{"title":"The effect of high voltage electrostatic field-assisted thawing on the quality of Ctenopharyngodon idella and myofibrillar proteins","authors":"Liang Chen, Jun Liu, Fang Zhou, Yousheng Zhang, Tiantian Zhao, Wenjuan Jiao, Weifeng Liu, Zeyu Chen, Weili Zhou, Lihua Huang, Kun Lan, Yehui Zhang, Haijun Nan","doi":"10.1016/j.foodchem.2026.148289","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148289","url":null,"abstract":"By combining AlphaFold3 with Molecular Dynamics (MD) simulations, we investigated how the intrinsic effect of electric field intensity influences the conformational stability of myofibrillar proteins in <em>Ctenopharyngodon idella</em> during high-voltage electric field (HVEF)-assisted thawing. At 1 kV/cm, myofibrillar proteins exhibited only minor conformational perturbations. In contrast, exposure to a 3 kV/cm electric field was associated with a reduction in intramolecular hydrogen bonds, increased exposure of hydrophobic regions, enhanced protein–water hydrogen bonding, and elevated solvent-accessible surface area. These structural alterations were accompanied by a decrease in <em>α</em>-helix and <em>β</em>-sheet contents to 14.69% and 34.73%, respectively, as well as a red shift of intrinsic fluorescence emission to 338 nm, indicative of a more solvent-exposed protein environment. Collectively, our results demonstrate a strong association between high electric field intensity and myofibrillar protein destabilization during thawing, providing molecular-level insight into protein sensitivity to HVEF and informing the optimization of HVEF-assisted thawing technologies.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129447","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148315
Mengzhuo Li , Feng Lu , Liang Zou , Hye-Kyung Na , Junjuan Wang , Pan Wang , Dan Wang , Yuanyan Zhao , Xiaoyan Zhao , Peiyou Qin
Dysregulated inflammation is a major factor to tissue pathologies. Quinoa, a gluten-free pseudocereal, possesses premium protein with the anti-inflammatory properties. Nevertheless, little is understood about the effects of food matrices on peptide liberation and anti-inflammatory potential for digestion-liberated peptides originating from the same protein source. This study comparatively evaluated anti-inflammatory potential for a quinoa-based protein beverage (QBPB) and purified quinoa protein (QP) following INFOGEST digestion. The digestive peptides for QBPB demonstrated greater anti-inflammatory potential than their purified counterparts from QP. A multi-omics approach identified a distinct profile of bioactive peptides released from QBPB, with two peptides, QB4 and QB7, showing particularly high potency. Molecular docking disclosed that these peptides formed stable bindings to the TLR4/MD-2 complex. Importantly, QB7 selectively inhibited TNF, MAPK, and NF-κB signaling. This research provides novel perspectives on bioactive peptides while confirming the health benefits of quinoa protein beverages based on their demonstrated anti-inflammatory effects.
{"title":"Anti-inflammatory activity of quinoa-based protein beverage after INFOGEST digestion: Peptide identification and molecular docking-based screening","authors":"Mengzhuo Li , Feng Lu , Liang Zou , Hye-Kyung Na , Junjuan Wang , Pan Wang , Dan Wang , Yuanyan Zhao , Xiaoyan Zhao , Peiyou Qin","doi":"10.1016/j.foodchem.2026.148315","DOIUrl":"10.1016/j.foodchem.2026.148315","url":null,"abstract":"<div><div>Dysregulated inflammation is a major factor to tissue pathologies. Quinoa, a gluten-free pseudocereal, possesses premium protein with the anti-inflammatory properties. Nevertheless, little is understood about the effects of food matrices on peptide liberation and anti-inflammatory potential for digestion-liberated peptides originating from the same protein source. This study comparatively evaluated anti-inflammatory potential for a quinoa-based protein beverage (QBPB) and purified quinoa protein (QP) following INFOGEST digestion. The digestive peptides for QBPB demonstrated greater anti-inflammatory potential than their purified counterparts from QP. A multi-omics approach identified a distinct profile of bioactive peptides released from QBPB, with two peptides, QB4 and QB7, showing particularly high potency. Molecular docking disclosed that these peptides formed stable bindings to the TLR4/MD-2 complex. Importantly, QB7 selectively inhibited TNF, MAPK, and NF-κB signaling. This research provides novel perspectives on bioactive peptides while confirming the health benefits of quinoa protein beverages based on their demonstrated anti-inflammatory effects.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148315"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135071","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":"2026-02-07","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 : 2026-02-07DOI: 10.1016/j.foodchem.2026.148274
Eduardo Lolato , Lycio Shinji Watanabe , Marta de Toledo Benassi , André Luiz Buzzo Mori , Karla Bigetti Guergoletto
This study evaluated eleven cocoa bean shell (CBS) from the Amazon and Atlantic Forest to observe the influence of biome, variety, and cultivation on proximate composition, phenolic compounds, methylxanthines, and antioxidant capacity. Moisture, protein, lipids, ash, and fiber showed substantial variation among samples, with AM5 presenting the highest values for most components. Theobromine, caffeine, and catechin ranged from 14.26 to 21.18, 1.59–3.03, and 1.68–3.78 mg 100 g−1, respectively. Antioxidant capacity varied to 66.8–127.9 mg TE g−1 (ABTS), 34.5–66.9 mg TE g−1 (DPPH), and 25.2–752.3 mg TE g−1 (ORAC-FL). Principal Component Analysis and Hierarchical Cluster Analysis indicated that the biome may significantly influence the biochemical composition. Overall, CBS from the Atlantic Forest exhibited higher levels of phenolic compounds, methylxanthines, and antioxidant capacity than Amazon. These findings highlight the importance of regional factors in CBS composition and support their strategic valorization in food and health-related applications.
本研究评估了来自亚马逊和大西洋森林的11种可可豆壳（CBS），观察了生物群落、品种和栽培对其近似成分、酚类化合物、甲基黄嘌呤和抗氧化能力的影响。水分、蛋白质、脂质、灰分和纤维在样品中表现出很大的差异，AM5在大多数成分中表现出最高的值。可可碱、咖啡因和儿茶素的含量分别为14.26 ~ 21.18 mg、1.59 ~ 3.03 mg和1.68 ~ 3.78 mg 100 g−1。抗氧化能力分别为66.8 ~ 127.9 mg TE g−1 （ABTS）、34.5 ~ 66.9 mg TE g−1 （DPPH）和25.2 ~ 752.3 mg TE g−1 （ORAC-FL）。主成分分析和层次聚类分析表明，生物群落对生物化学组成有显著影响。总体而言，来自大西洋森林的CBS比亚马逊森林表现出更高水平的酚类化合物、甲基黄嘌呤和抗氧化能力。这些发现突出了区域因素在CBS组成中的重要性，并支持其在食品和健康相关应用中的战略价值。
{"title":"Cocoa beans shell from brazilian Amazon and Atlantic forest: Phenolic compounds, methylxanthines, and antioxidant capacity","authors":"Eduardo Lolato , Lycio Shinji Watanabe , Marta de Toledo Benassi , André Luiz Buzzo Mori , Karla Bigetti Guergoletto","doi":"10.1016/j.foodchem.2026.148274","DOIUrl":"10.1016/j.foodchem.2026.148274","url":null,"abstract":"<div><div>This study evaluated eleven cocoa bean shell (CBS) from the Amazon and Atlantic Forest to observe the influence of biome, variety, and cultivation on proximate composition, phenolic compounds, methylxanthines, and antioxidant capacity. Moisture, protein, lipids, ash, and fiber showed substantial variation among samples, with AM5 presenting the highest values for most components. Theobromine, caffeine, and catechin ranged from 14.26 to 21.18, 1.59–3.03, and 1.68–3.78 mg 100 g<sup>−1</sup>, respectively. Antioxidant capacity varied to 66.8–127.9 mg TE g<sup>−1</sup> (ABTS), 34.5–66.9 mg TE g<sup>−1</sup> (DPPH), and 25.2–752.3 mg TE g<sup>−1</sup> (ORAC-FL). Principal Component Analysis and Hierarchical Cluster Analysis indicated that the biome may significantly influence the biochemical composition. Overall, CBS from the Atlantic Forest exhibited higher levels of phenolic compounds, methylxanthines, and antioxidant capacity than Amazon. These findings highlight the importance of regional factors in CBS composition and support their strategic valorization in food and health-related applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"508 ","pages":"Article 148274"},"PeriodicalIF":9.8,"publicationDate":"2026-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146135297","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 : 2026-02-07DOI: 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":"2026-02-07","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：