The increasing issue of plastic waste necessitates improved solutions, and biodegradable food packaging is a promising alternative to traditional plastic. In this study, we prepared packaging films using cassava starch (CV), chitosan (CT) and carboxymethyl cellulose (CMC), with glycerol as a plasticizer. However, these films require modifications to enhance their mechanical properties. Therefore, we modified the films by adding vanillin as the crosslinking agent and gingerol extract stabilized silver nanoparticles. The films were fabricated using the film-casting method and characterized by FTIR, XRD, SEM, TGA, mechanical property test, biodegradability test, anti-bacterial test and food packaging evaluation test. Among these films, CT/CV/V/CMC/Gin-AgNPs1 exhibited superior mechanical properties and demonstrated excellent anti-bacterial property both for gram-positive (S. aureus) and gram-negative (E. coli) bacteria and biodegradability, losing over 50% of its weight after 21 days of burial in soil and effectively preserved grapes at 4 °C for 21 days.
{"title":"Biodegradable antibacterial food packaging based on carboxymethyl cellulose from sugarcane bagasse/cassava starch/chitosan/gingerol extract stabilized silver nanoparticles (Gin-AgNPs) and vanillin as cross-linking agent","authors":"Kittiya Plaeyao, Chanon Talodthaisong, Worapol Yingyuen, Ramet Kaewbundit, Wonn Shweyi Thet Tun, Apichart Saenchoopa, Navaphun Kayunkid, Rujirek Wiwattananukul, Morakot Sakulsombat, Sirinan Kulchat","doi":"10.1016/j.foodchem.2024.142102","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142102","url":null,"abstract":"The increasing issue of plastic waste necessitates improved solutions, and biodegradable food packaging is a promising alternative to traditional plastic. In this study, we prepared packaging films using cassava starch (CV), chitosan (CT) and carboxymethyl cellulose (CMC), with glycerol as a plasticizer. However, these films require modifications to enhance their mechanical properties. Therefore, we modified the films by adding vanillin as the crosslinking agent and gingerol extract stabilized silver nanoparticles. The films were fabricated using the film-casting method and characterized by FTIR, XRD, SEM, TGA, mechanical property test, biodegradability test, anti-bacterial test and food packaging evaluation test. Among these films, CT/CV/V/CMC/Gin-AgNPs1 exhibited superior mechanical properties and demonstrated excellent anti-bacterial property both for gram-positive (<em>S. aureus</em>) and gram-negative (<em>E. coli</em>) bacteria and biodegradability, losing over <sub>50%</sub> of its weight after 21 days of burial in soil and effectively preserved grapes at 4 °C for 21 days.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"1 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665380","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 : 2024-11-18DOI: 10.1016/j.foodchem.2024.142118
He Ziyang, Zhang Shaoen, Chen Qingzhou, Lin Hong, Sui Jianxin, Wang Kaiqiang, Wang Huiying, Cao Limin
Solid phase extraction (SPE) using traditional column materials offers several advantages, but its ability to simultaneously extract and purify commonly used veterinary drugs, such as chloramphenicol, malachite green, leuco-malachite green and semi-carbazone, remains unproven.Therefore, in the present study, a rapid analytical method based on ultrasound-assisted SPE combined with colloidal gold test strips was developed and applied herein to determine the residues of these veterinary drugs in common aquatic products. Under optimized conditions, the method achieved a limit of detection in the range of 0.01–0.5 μg/kg, inter-day RSDs of the spiked samples in the ranges of 0.99–5.58 % and 1.6–7.2 %, and absolute recoveries in the range of 84.2–112.9 % using the colloidal gold immunoassay and enzyme-linked immunosorbent assay methods, respectively. The SPE column efficiently enriched the four veterinary drugs simultaneously, showing considerable potential for determining common veterinary drug residues in aquatic products.
{"title":"Novel solid-phase extraction promotes simultaneous colloidal gold immunochromatographic assay of malachite green, leuco-malachite green, chloramphenicol, and semi-carbazone metabolites in aquatic products","authors":"He Ziyang, Zhang Shaoen, Chen Qingzhou, Lin Hong, Sui Jianxin, Wang Kaiqiang, Wang Huiying, Cao Limin","doi":"10.1016/j.foodchem.2024.142118","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142118","url":null,"abstract":"Solid phase extraction (SPE) using traditional column materials offers several advantages, but its ability to simultaneously extract and purify commonly used veterinary drugs, such as chloramphenicol, malachite green, leuco-malachite green and semi-carbazone, remains unproven.Therefore, in the present study, a rapid analytical method based on ultrasound-assisted SPE combined with colloidal gold test strips was developed and applied herein to determine the residues of these veterinary drugs in common aquatic products. Under optimized conditions, the method achieved a limit of detection in the range of 0.01–0.5 μg/kg, inter-day RSDs of the spiked samples in the ranges of 0.99–5.58 % and 1.6–7.2 %, and absolute recoveries in the range of 84.2–112.9 % using the colloidal gold immunoassay and enzyme-linked immunosorbent assay methods, respectively. The SPE column efficiently enriched the four veterinary drugs simultaneously, showing considerable potential for determining common veterinary drug residues in aquatic products.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665442","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142074
Hadi Parastar, Hassan Yazdanpanah, Philipp Weller
In the present contribution, a novel non-targeted volatilomic study based on headspace GC-IMS (HS-GC-IMS) was developed for the authentication and geographical origin discrimination of saffron. In this regard, multivariate curve resolution-alternating least squares (MCR-ALS) was employed to recover the pure GC elution and IMS profiles of saffron metabolites. Iranian saffron samples from seven important areas were analyzed by HS-GC-IMS. The resulting second-order GC-IMS datasets were organized in a augmented matrix and processed using MCR-ALS with various constraints. The MCR-ALS resolved GC profiles were analyzed by different pattern recognition techniques; principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and data driven-soft independent modeling of class analogy (DD-SIMCA). The saffron samples were assigned to their seven geographical origins with an accuracy of 89.0 %. Additionally, four adulterants (style, safflower, madder and calendula) were reliably detected with over 94.0 % accuracy. In this context, GC-IMS substantially outperformed the commonly used FT-NIR spectroscopy approach.
{"title":"Non-targeted volatilomics for the authentication of saffron by gas chromatography-ion mobility spectrometry and multivariate curve resolution","authors":"Hadi Parastar, Hassan Yazdanpanah, Philipp Weller","doi":"10.1016/j.foodchem.2024.142074","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142074","url":null,"abstract":"In the present contribution, a novel non-targeted volatilomic study based on headspace GC-IMS (HS-GC-IMS) was developed for the authentication and geographical origin discrimination of saffron. In this regard, multivariate curve resolution-alternating least squares (MCR-ALS) was employed to recover the pure GC elution and IMS profiles of saffron metabolites. Iranian saffron samples from seven important areas were analyzed by HS-GC-IMS. The resulting second-order GC-IMS datasets were organized in a augmented matrix and processed using MCR-ALS with various constraints. The MCR-ALS resolved GC profiles were analyzed by different pattern recognition techniques; principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and data driven-soft independent modeling of class analogy (DD-SIMCA). The saffron samples were assigned to their seven geographical origins with an accuracy of 89.0 %. Additionally, four adulterants (style, safflower, madder and calendula) were reliably detected with over 94.0 % accuracy. In this context, GC-IMS substantially outperformed the commonly used FT-NIR spectroscopy approach.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"37 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665433","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}
Red mesocarp, characterized as a unique pigment trait of newly identified Camellia drupifera cv. ‘Hongrou No.1’(‘HR’), is believed to act as the plant's protective shield against diverse adversities. Comprehensive metabolic profiling revealed that the ectopic deposition of polymeric insoluble proanthocyanidins (PAs) in cell walls is responsible for the “red” pigmentation of ‘HR’ mesocarps. Furthermore, structural equation modeling and variation partitioning analysis demonstrated that a molybdenum-dependent aldehyde oxidase, encoded by CdGLOX1, was induced in ‘HR’ mesocarps and deemed to be a dominant determinant of polymeric insoluble PA accumulation through the putative oxidative condensation of PA subunits. This study provides a background for an in-depth understanding of the mechanisms of unperceived pigmentation in fruits.
红色中果皮是新发现的茶花品种'红楼1号'（'HR'）的独特色素特征，被认为是植物抵御各种逆境的保护屏障。综合代谢分析表明，细胞壁中异位沉积的高分子不溶性原花青素（PAs）是造成'HR'中果皮 "红色 "色素沉着的原因。此外，结构方程建模和变异分配分析表明，由 CdGLOX1 编码的钼依赖性醛氧化酶在 "HR "中果皮中被诱导，并被认为是通过 PA 亚基的推定氧化缩合而决定高分子不溶性 PA 累积的主导因素。这项研究为深入了解水果中未感知色素沉着的机理提供了背景资料。
{"title":"Metabolic analysis of polymeric proanthocyanidins related to red pigmentation in Camellia drupifera cv. ‘Hongrou no. 1’ mesocarps","authors":"Boyong Liao, Runsheng Huang, Weimeng Li, Huajie Chen, Haoye Shen, Hongjian Shen, Yiting Su, Min Wang, Weili Lai, Yongquan Li, Bipei Zhang","doi":"10.1016/j.foodchem.2024.142099","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142099","url":null,"abstract":"Red mesocarp, characterized as a unique pigment trait of newly identified <em>Camellia drupifera</em> cv. ‘Hongrou No.1’(‘HR’), is believed to act as the plant's protective shield against diverse adversities. Comprehensive metabolic profiling revealed that the ectopic deposition of polymeric insoluble proanthocyanidins (PAs) in cell walls is responsible for the “red” pigmentation of ‘HR’ mesocarps. Furthermore, structural equation modeling and variation partitioning analysis demonstrated that a molybdenum-dependent aldehyde oxidase, encoded by CdGLOX1, was induced in ‘HR’ mesocarps and deemed to be a dominant determinant of polymeric insoluble PA accumulation through the putative oxidative condensation of PA subunits. This study provides a background for an in-depth understanding of the mechanisms of unperceived pigmentation in fruits.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"32 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665437","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142112
Dianchen Dai, Guohua Hui, Yufeng Zhang, Chenfeng Ye, Yan Zhang, Yuqi Xiao, Hong Hu, Ninghao Wang, Xincheng Lv, Peng Wu
Brown sugar grade discrimination method using a three-electrode electrochemical scanning system was proposed in this paper. Copper foam, nickel foam, and copper film were utilized as the working electrodes, respectively. Platinum electrode was used as the counter electrode, and saturated calomel electrode functioned as the reference electrode. Cyclic voltammetry (CV) and chronoamperometry (i-t) were used to scan brown sugar samples of different brands and grades in the aqueous environment. An evaluation method was constructed to discriminate the brown sugar samples using the detection data. Results revealed unique characteristics of different brown sugar samples when using different working electrodes. Logistic regression model was utilized to establish the relationship between the current density and variety of brown sugars utilizing i-t scanning data. Validation testing results demonstrated that the average relative error between theoretical and actual current densities was within ±9.27 %, confirming its effectiveness for the discrimination of different grades of brown sugar.
{"title":"Study of brown sugar grade discrimination method based on electrochemical scanning techniques","authors":"Dianchen Dai, Guohua Hui, Yufeng Zhang, Chenfeng Ye, Yan Zhang, Yuqi Xiao, Hong Hu, Ninghao Wang, Xincheng Lv, Peng Wu","doi":"10.1016/j.foodchem.2024.142112","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142112","url":null,"abstract":"Brown sugar grade discrimination method using a three-electrode electrochemical scanning system was proposed in this paper. Copper foam, nickel foam, and copper film were utilized as the working electrodes, respectively. Platinum electrode was used as the counter electrode, and saturated calomel electrode functioned as the reference electrode. Cyclic voltammetry (CV) and chronoamperometry (i-t) were used to scan brown sugar samples of different brands and grades in the aqueous environment. An evaluation method was constructed to discriminate the brown sugar samples using the detection data. Results revealed unique characteristics of different brown sugar samples when using different working electrodes. Logistic regression model was utilized to establish the relationship between the current density and variety of brown sugars utilizing i-t scanning data. Validation testing results demonstrated that the average relative error between theoretical and actual current densities was within ±9.27 %, confirming its effectiveness for the discrimination of different grades of brown sugar.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"38 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645908","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142034
Sabrina Gensberger-Reigl, Hannah E. Zenker
This study demonstrates the development and application of an ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC−HRMS) method for the rapid and sensitive identification of intact bovine milk proteins following simulated gastrointestinal infant digestion. The new method enables the differentiation between partially hydrolysed/modified and fully intact proteins. In the raw milk, intact α-lactalbumin was visible on SDS − PAGE until the end of the gastrointestinal digestion, while it was not detected with UHPLC−HRMS. Analysis of both raw and heated milk samples revealed that the method is applicable to various milk types. Interestingly, heated milk showed additional signals in the mass spectrum, indicating non-enzymatic post-translational modifications. The relative abundance of these proteoforms could be followed along digestion. These findings highlight the versatility and sensitivity of UHPLC−HRMS in elucidating protein structures and modifications, providing valuable insights into how simulated digestion affects milk protein composition.
{"title":"Detection of intact bovine milk proteins after simulated gastrointestinal infant digestion using UHPLC − HRMS","authors":"Sabrina Gensberger-Reigl, Hannah E. Zenker","doi":"10.1016/j.foodchem.2024.142034","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142034","url":null,"abstract":"This study demonstrates the development and application of an ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC−HRMS) method for the rapid and sensitive identification of intact bovine milk proteins following simulated gastrointestinal infant digestion. The new method enables the differentiation between partially hydrolysed/modified and fully intact proteins. In the raw milk, intact α-lactalbumin was visible on SDS − PAGE until the end of the gastrointestinal digestion, while it was not detected with UHPLC−HRMS. Analysis of both raw and heated milk samples revealed that the method is applicable to various milk types. Interestingly, heated milk showed additional signals in the mass spectrum, indicating non-enzymatic post-translational modifications. The relative abundance of these proteoforms could be followed along digestion. These findings highlight the versatility and sensitivity of UHPLC−HRMS in elucidating protein structures and modifications, providing valuable insights into how simulated digestion affects milk protein composition.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"50 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665470","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.141761
Kaiyang Chu, Rui Liu, Xu Shen, Guijiang Duan
In dairy enterprises, predicting product quality attributes that are influenced by operating parameters is a major task. To reduce quality loss in production, a prediction-based quality control method is proposed in this study. In particular, a serial neural network was designed, and an innovative quality risk prediction methodology based on the integration of SNN and domain knowledge was created. The methodology involves three steps: (1) the processing steps at each unit operation are mapped to a layer of a back propagation network, (2) the branch networks are connected by key quality attributes, and (3) the model is trained with preprocessed data. The experiment was conducted based on milk powder production, demonstrating that the proposed methodology has a higher accuracy and shorter response time compared with those of existing methods. In addition, the practical value of the prediction methodology in actual dairy companies was discussed.
{"title":"Methodology for quality risk prediction for milk powder production plants with domain-knowledge-involved serial neural networks","authors":"Kaiyang Chu, Rui Liu, Xu Shen, Guijiang Duan","doi":"10.1016/j.foodchem.2024.141761","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.141761","url":null,"abstract":"In dairy enterprises, predicting product quality attributes that are influenced by operating parameters is a major task. To reduce quality loss in production, a prediction-based quality control method is proposed in this study. In particular, a serial neural network was designed, and an innovative quality risk prediction methodology based on the integration of SNN and domain knowledge was created. The methodology involves three steps: (1) the processing steps at each unit operation are mapped to a layer of a back propagation network, (2) the branch networks are connected by key quality attributes, and (3) the model is trained with preprocessed data. The experiment was conducted based on milk powder production, demonstrating that the proposed methodology has a higher accuracy and shorter response time compared with those of existing methods. In addition, the practical value of the prediction methodology in actual dairy companies was discussed.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"76 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665430","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142110
Yaqi Yu, Dilong Hong, Zeyu Zhu, Yuliang Jiang
Food safety issues are becoming increasingly prominent, raising public concern. Antibiotic pollutants, as a unique category, act like a double-edged sword. On one hand, they provide precise treatment for related diseases, but on the other hand, their excessive use or improper handling can lead to environmental contamination or entry into the biological chain. This makes it easy for living organisms to come into contact with and ingest these pollutants, leading to serious consequences. Among these antibiotics, Levofloxacin (LVF), a broad-spectrum antibacterial agent, effectively treats various bacterial infections but also causes severe problems due to its misuse. Therefore, developing a simple, fast, and efficient probe for detecting LVF is crucial for environmental protection and human safety. In this study, a novel UiO-66-F4 fluorescent probe was synthesized. This probe demonstrated dual-channel detection of LVF through its inner filter effect (IFE) and chemical interactions, resulting in a visible color change from colorless to green. It exhibits good linear ranges at the fluorescence peaks of 494 nm (30–68 μM), with a detection limit of 0.1 μM. Based on its excellent detection performance, the probe was further applied for the quantitative determination of LVF in different types of food and beverages samples, yielding satisfactory results with recovery rates ranging from 93.4 % to 114.6 %. This probe offers a reliable means for the detection and evaluation of trace amounts of LVF in food.
{"title":"Development of a MOF-based dual-channel levofloxacin probe and its application in the detection of food and beverage","authors":"Yaqi Yu, Dilong Hong, Zeyu Zhu, Yuliang Jiang","doi":"10.1016/j.foodchem.2024.142110","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142110","url":null,"abstract":"Food safety issues are becoming increasingly prominent, raising public concern. Antibiotic pollutants, as a unique category, act like a double-edged sword. On one hand, they provide precise treatment for related diseases, but on the other hand, their excessive use or improper handling can lead to environmental contamination or entry into the biological chain. This makes it easy for living organisms to come into contact with and ingest these pollutants, leading to serious consequences. Among these antibiotics, Levofloxacin (LVF), a broad-spectrum antibacterial agent, effectively treats various bacterial infections but also causes severe problems due to its misuse. Therefore, developing a simple, fast, and efficient probe for detecting LVF is crucial for environmental protection and human safety. In this study, a novel UiO-66-F<sub>4</sub> fluorescent probe was synthesized. This probe demonstrated dual-channel detection of LVF through its inner filter effect (IFE) and chemical interactions, resulting in a visible color change from colorless to green. It exhibits good linear ranges at the fluorescence peaks of 494 nm (30–68 μM), with a detection limit of 0.1 μM. Based on its excellent detection performance, the probe was further applied for the quantitative determination of LVF in different types of food and beverages samples, yielding satisfactory results with recovery rates ranging from 93.4 % to 114.6 %. This probe offers a reliable means for the detection and evaluation of trace amounts of LVF in food.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645910","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 : 2024-11-17DOI: 10.1016/j.foodchem.2024.142087
Jinggui Nie, Sunting Zhu, Xiao Zhang, Dan Wu, Xuxu Li, Qilin Huang
This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as Trichococcus, Rhizopus, Saccharomycopsis, Saccharomyces, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.
{"title":"Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor","authors":"Jinggui Nie, Sunting Zhu, Xiao Zhang, Dan Wu, Xuxu Li, Qilin Huang","doi":"10.1016/j.foodchem.2024.142087","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142087","url":null,"abstract":"This study aimed to improve the quality of fermented fish Zaoyu by inoculating different starters (Chuzhai starter, Aroma starter and Sweetness starter), and examining the role of key microorganisms. High-throughput sequencing showed the microbial composition of Aroma starter was similar to Sweetness starter, but both were different from Chuzhai starter. Compared to traditional fermentation, inoculated fermentation with Aroma starter and Sweetness starter strengthened the color of Zaoyu by Maillard reaction and softened the muscle by degrading muscle fibers, endomysium and epicardium. Additionally, the taste and odor of Zaoyu were obviously improved, because the proportion of sweet, umami and aroma compounds increased by 2.51 %, 7.09 %, and 22.94 %, respectively. Correlation analysis combined with metabolic functions showed key microorganisms, such as <em>Trichococcus</em>, <em>Rhizopus</em>, <em>Saccharomycopsis</em>, <em>Saccharomyces</em>, etc., improved the quality mainly by promoting sugar production and conversion, and protein degradation. Overall, Aroma starter and Sweetness starter were superior in improving the quality of Zaoyu.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"10 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142665432","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}
Avoiding exposure to food allergens remains the most reliable way to protect allergic individuals. Therefore, it is essential to develop selective, sensitive, and rapid methods for detecting food allergens. Herein, we introduce a novel SERS-based sandwich immunoassay that utilizes three distinct types of SERS detection probes: Ag@CA NPs, AgAu@PB NPs, and Ag@MB NPs, along with magnetic capture probes, to simultaneously detect almond, lactoglobulin, and gliadin allergens. These SERS probes generate unique Raman peaks at 1987 cm−1, 2151 cm−1, and 2223 cm−1 in the Raman-silent region (1800–2800 cm−1), effectively avoiding interference from the Raman-fingerprint region (400–1800 cm−1) of potential food matrix substrates. This design ensures high signal-to-background ratios and detection accuracy, achieving limits of detection (LODs) of 7.4 pg/mL for almonds, 66 pg/mL for lactoglobulin, and 0.36 pg/mL for gliadin, with corresponding recoveries ranging from 83.7 % to 118.8 %, 98.9 % to 112.2 %, and 91.9 % to 109.5 %, respectively, demonstrating satisfactory analytical performance.
{"title":"Simultaneous detection of multiple food allergens using high signal-to-background SERS probes","authors":"Jinru Xiao, Lingjie Sheng, Mingmin Li, Jifeng Liu, Dingbin Liu, Yang Lu, Xia Gao","doi":"10.1016/j.foodchem.2024.142098","DOIUrl":"https://doi.org/10.1016/j.foodchem.2024.142098","url":null,"abstract":"Avoiding exposure to food allergens remains the most reliable way to protect allergic individuals. Therefore, it is essential to develop selective, sensitive, and rapid methods for detecting food allergens. Herein, we introduce a novel SERS-based sandwich immunoassay that utilizes three distinct types of SERS detection probes: Ag@CA NPs, Ag<sub>Au</sub>@PB NPs, and Ag@MB NPs, along with magnetic capture probes, to simultaneously detect almond, lactoglobulin, and gliadin allergens. These SERS probes generate unique Raman peaks at 1987 cm<sup>−1</sup>, 2151 cm<sup>−1</sup>, and 2223 cm<sup>−1</sup> in the Raman-silent region (1800–2800 cm<sup>−1</sup>), effectively avoiding interference from the Raman-fingerprint region (400–1800 cm<sup>−1</sup>) of potential food matrix substrates. This design ensures high signal-to-background ratios and detection accuracy, achieving limits of detection (LODs) of 7.4 pg/mL for almonds, 66 pg/mL for lactoglobulin, and 0.36 pg/mL for gliadin, with corresponding recoveries ranging from 83.7 % to 118.8 %, 98.9 % to 112.2 %, and 91.9 % to 109.5 %, respectively, demonstrating satisfactory analytical performance.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"98 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142645909","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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