Food Control最新文献_第10页

Homogeneous colorimetric-fluorescent dual-mode detection of thiamethoxam and clothianidin via carbon dot-mediated single-atom nanozyme inhibition and inner filter effect 碳点介导的单原子纳米酶抑制和内过滤作用均相比色-荧光双模检测噻虫嗪和噻虫胺

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-10 DOI: 10.1016/j.foodcont.2025.111913

Lijun Wang, Zhenni Yu, Yi Li, Jing Cao, Xiao Yang, Xianggui Chen

Thiamethoxam (TMX) and its metabolite clothianidin (CLO) represent significant risks to both ecological systems and human health. Consequently, it is vital to establish straightforward, specific, and sensitive techniques for detecting them to protect public health. This research introduced a dual-mode strategy that employed colorimetric and fluorescent methods for homogeneous detection of TMX and CLO, utilizing the inhibition of single-atom nanozyme activity mediated by carbon dots (CDs) along with the internal filter effect (IFE). Fe/Co single atoms anchored on N-doped carbon material (Fe/Co-N-C), which exhibited peroxidase-like activity, was functionalized with an aptamer (Apt), and orange-emitting CDs (O-CDs, fluorescence peak at 574 nm) were conjugated with complementary strands (CS), to obtain the Fe/Co-N-C/Apt-CS/O-CDs complex. In the absence of targets, CS/O-CDs suppressed the peroxidase-like activity of the Fe/Co-N-C/Apt by inhibiting the Fe/Co-N-C/Apt probe-substrates interaction and scavenging existing •OH, while retaining their own strong fluorescence. Upon introduction of TMX/CLO, the CS/O-CDs dissociated from the Fe/Co-N-C/Apt, which restored the significant peroxidase-like activity of the Fe/Co-N-C/Apt, enabling it to catalyze H₂O₂-mediated 3,3′,5,5′-tetramethylbenzidine (TMB) oxidation to blue oxidized TMB (oxTMB). Consequently, oxTMB quenched the O-CDs fluorescence via the IFE. Under optimized conditions, the proposed method achieved detection limits of 8.30 μg/L (TMX) and 7.52 μg/L (CLO) by fluorescence, and 11.05 μg/L (TMX) and 11.33 μg/L (CLO) by colorimetry. Recoveries in spiked food samples ranged from 87.36 % to 98.80 %, comparable to those obtained by liquid chromatography-tandem mass spectrometry. These results demonstrate the significant promise of this strategy for sensitive and reliable on-site detection of TMX and CLO residues.

噻虫嗪（TMX）及其代谢物噻虫胺（CLO）对生态系统和人类健康都有重大风险。因此，为保护公众健康，建立直接、具体和敏感的检测技术至关重要。本研究利用碳点（cd）对单原子纳米酶活性的抑制和内部过滤效应（IFE），采用比色法和荧光法对TMX和CLO进行双模同质检测。Fe/Co单原子锚定在具有过氧化物酶样活性的n掺杂碳材料（Fe/Co- n - c）上，用适体（Apt）进行功能化，并将橙色发光CDs （O-CDs，荧光峰在574 nm处）与互补链（CS）偶联，得到Fe/Co- n - c /Apt-CS/O-CDs配合物。在没有靶标的情况下，CS/O-CDs通过抑制Fe/Co-N-C/Apt探针-底物相互作用和清除现有的•OH来抑制Fe/Co-N-C/Apt过氧化物酶样活性，同时保留其自身的强荧光。引入TMX/CLO后，CS/O-CDs与Fe/Co-N-C/Apt解离，恢复了Fe/Co-N-C/Apt明显的过氧化物酶样活性，使其能够催化h2o2介导的3,3 ',5,5 ' -四甲基联苯胺（TMB）氧化为蓝氧化TMB （oxTMB）。因此，oxTMB通过IFE猝灭O-CDs荧光。在优化条件下，荧光法检测限分别为8.30 μg/L （TMX）和7.52 μg/L (CLO)，比色法检测限分别为11.05 μg/L （TMX）和11.33 μg/L （CLO）。加标食品样品的回收率为87.36% ~ 98.80%，与液相色谱-串联质谱法的回收率相当。这些结果表明，该策略对TMX和CLO残留物的敏感和可靠的现场检测具有重要的前景。

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引用次数: 0

Antibacterial and antioxidant tetracycline-functionalized carbon dots nanocomposite films for enhanced fruit preservation 抗菌和抗氧化四环素功能化碳点纳米复合膜增强水果保鲜

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-09 DOI: 10.1016/j.foodcont.2025.111908

Xueyu Fu , Yao Chen , Kairui Wang, Min Zheng

This study developed a novel antibacterial and antioxidant nanocomposite by synthesizing carbon dots (CDs) and tetracycline-loaded CDs (TCDs), which were integrated into polyvinyl alcohol (PVA) to fabricate active preservation films. Comprehensive characterization confirmed that TCDs exhibited a spherical morphology (94.4 nm diameter), high drug-loading efficiency (73 %), and potent radical scavenging capacity (81.13 % DPPH inhibition). TCDs demonstrated a 1000-fold enhancement in antibacterial activity against Staphylococcus aureus (S. aureus) (MIC = 1.0 μg/mL) compared to pristine CDs. The optimized 3 %PVA composite film exhibited exceptional UV-blocking performance (62 % transmittance reduction), improved mechanical strength (2.5 MPa tensile strength), and tunable hydrophobicity (52.6° water contact angle). Preservation trials demonstrated that the film extended the shelf life of longans to 11 days and strawberries to 6 days, maintaining vitamin C content, and preserving total phenolic compounds. The composite films also displayed excellent hemocompatibility and plant safety. This work presents a multifunctional material platform for active food packaging applications.

本研究通过合成碳点（CDs）和四环素负载CDs (TCDs)，制备了一种新型抗菌抗氧化纳米复合材料，并将其整合到聚乙烯醇（PVA）中制备活性保鲜膜。综合表征证实，TCDs具有球形结构（直径94.4 nm）、高载药效率（73%）和强自由基清除能力（DPPH抑制率81.13%）。tcd对金黄色葡萄球菌（S. aureus）（MIC = 1.0 μg/mL）的抑菌活性比原始cd提高1000倍。优化后的3% PVA复合膜具有优异的防紫外线性能（透射率降低62%），提高了机械强度（2.5 MPa拉伸强度），疏水性可调（52.6°水接触角）。保鲜试验表明，该膜可将龙眼和草莓的保鲜期分别延长至11天和6天，保持了维生素C含量和总酚类化合物的保存。复合膜具有良好的血液相容性和植物安全性。这项工作提出了一个多功能的材料平台的活性食品包装应用。

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引用次数: 0

Reduction of N-nitrosodimethylamine in fermented cooked sausages by combined treatment of Lactiplantibacillus pentosus R3 and tea polyphenols 乳杆菌R3与茶多酚联合处理发酵熟香肠中n -亚硝基二甲胺的研究

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-09 DOI: 10.1016/j.foodcont.2025.111909

Yining Xu , Lianxu Tang , Junwei Gao , Qiong Pan , Baocai Xu , Huiting Luo , Peijun Li

Reducing NDMA in fermented cooked sausages is crucial for mitigating potential health risks and improving the physicochemical quality of the product. This study investigated the efficacy of Lactiplantibacillus pentosus R3 and tea polyphenols (TP) in NDMA reduction during sausage fermentation and cooking. The results demonstrated that L. pentosus R3 and TP enhanced microbial growth, with low concentrations of TP further enhancing the proliferation of lactic acid bacteria. Moreover, the combined treatment markedly reduced thiobarbituric acid reactive substances values, carbonyl content, and total volatile basic nitrogen levels (P < 0.05), thereby inhibiting protein and lipid oxidation and suppressing nitrosation reactions. The lowest NDMA levels were observed in samples treated with both L. pentosus R3 and TP. While moisture content and water activity (a_w) remained unaffected in early fermentation (P > 0.05), both declined significantly in later stages (P < 0.05), enhancing microbial and biochemical stability. These findings highlight the combined application of L. pentosus R3 and TP as an effective strategy for reducing NDMA levels in fermented cooked sausages.

减少发酵熟香肠中的NDMA对于减轻潜在的健康风险和提高产品的理化质量至关重要。本研究考察了薄荷乳杆菌R3和茶多酚（TP）在香肠发酵和蒸煮过程中对NDMA的还原作用。结果表明，L. pentosus R3和TP均能促进微生物生长，低浓度TP进一步促进乳酸菌的增殖。此外，联合处理显著降低硫代巴比妥酸活性物质值、羰基含量和总挥发性碱性氮水平（P < 0.05），从而抑制蛋白质和脂质氧化，抑制亚硝化反应。两种处理的样品NDMA水平均最低。发酵初期水分含量和水活度未受影响（P < 0.05），发酵后期显著降低（P < 0.05），提高了微生物和生化稳定性。这些发现强调了L. pentosus R3和TP的联合应用是降低发酵熟香肠中NDMA水平的有效策略。

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引用次数: 0

Mycotoxin contamination in plant-based beverages and meat alternatives: A survey of the UK market 植物性饮料和肉类替代品中的霉菌毒素污染：英国市场调查

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-09 DOI: 10.1016/j.foodcont.2025.111910

Raquel Torrijos , Octavian Augustin Mihalache , Andrea Patriarca , Angel Medina , Chiara Dall’Asta

The study aimed to investigate the natural occurrence and co-occurrence of nineteen mycotoxins in 212 plant-based products collected from several retailers in the UK, including plant-based meat alternatives (PBMAs) (n = 92) and plant-based beverages (PBBs) (n = 120), using liquid chromatography coupled to mass spectrometry in tandem (LC-MS/MS). Mycotoxins included in the analysis were aflatoxins (AFB₁, AFB₂, AFG₁, AFG₂), ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FB₁, FB₂), deoxynivalenol (DON), HT-2/T-2, enniatins (ENNB, ENNB₁, ENNA, ENNA₁), beauvericin (BEA), alternariol (AOH), alternariol monomethyl ether (AME), and tentoxin (TEN). A high prevalence of emerging Fusarium toxins such as ENNA (93.5 %), ENNA1 (93.5 %), and BEA (98.9 %), and the Alternaria toxins AOH (75.0 %), AME (85.9 %), and TEN (77.2 %), was found in the PBMAs. Similarly, BEA, ENNB, and ENNA were frequently found in the PBBs of the study, with prevalence values ranging from 71.9 % to 100 %. In general, all mycotoxins were found in significantly higher concentrations in the PBMAs compared to the PBBs. The high co-occurrence observed across the samples suggests that food business operators should prioritize the management of mycotoxins in plant-based products as an integral part of their food safety systems. Moreover, further monitoring studies should be conducted to assess the potential risks associated with the consumption of plant-based products, considering the current dietary habits of the population.

该研究旨在利用液相色谱-质谱联用（LC-MS/MS）技术，调查从英国几家零售商收集的212种植物性产品(包括植物性肉类替代品（pbma）（n = 92）和植物性饮料（PBBs）（n = 120）中19种真菌毒素的自然存在和共存在。霉菌毒素包括黄曲霉毒素（AFB1、AFB2、AFG1、AFG2）、赭曲霉毒素A （OTA）、玉米赤霉烯酮（ZEN）、伏马毒素（FB1、FB2）、脱氧雪腐镰刀菌烯醇（DON）、HT-2/T-2、嫩黄菌素（ENNB、ENNB1、ENNA、ENNA1）、beauvericin （BEA）、alternariol （AOH）、alternariol单甲醚（AME）和tentoxin （TEN）。在pbma中发现了较高的新发镰刀菌毒素，如ENNA（93.5%）、ENNA1（93.5%）和BEA(98.9%)，以及互变镰刀菌毒素AOH（75.0%）、AME（85.9%）和TEN（77.2%）。同样，BEA、enb和ENNA在PBBs中也很常见，患病率从71.9%到100%不等。总的来说，与PBBs相比，pbma中发现的所有真菌毒素浓度都明显更高。在所有样本中观察到的高共现率表明，食品经营者应优先考虑将植物性产品中的真菌毒素管理作为其食品安全系统的一个组成部分。此外，考虑到目前人群的饮食习惯，应该进行进一步的监测研究，以评估与食用植物性产品相关的潜在风险。

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引用次数: 0

An approach to regulate Maillard reaction and caramelization reaction in brown sugar: the addition of epicatechin naturally occurring in sugarcane 调节红糖美拉德反应和焦糖化反应的途径：添加甘蔗中天然存在的表儿茶素

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-08 DOI: 10.1016/j.foodcont.2025.111901

Jie Liu , Haoran Zhang , Runyu Jiao , Xinwen Liang , De-Wei Chen

Maillard reaction and caramelization reaction occurred in brown sugar are unavoidable during the process, contributing to its characteristic odor. Products with strong or mild odor are preferred by different consumers. Epicatechin (EC), a flavonoid, a polyphenolic compound naturally occurring in sugarcane, has impacts on both Maillard reaction and caramelization reaction. The aim of this work was to propose a strategy for inhibiting these reactions in brown sugar through EC addition. Twenty-seven odorants, including oxygenated heterocyclic compounds, N-containing compounds, phenolic, benzene-containing compounds, ketones, other compounds, and sulfur compounds, derived from Maillard reaction and/or caramelization reaction were detected in brown sugar using GC-MS, and EC addition significantly reduced the abundance of most odorants. Model systems were constructed using fructose or glucose, either alone or in combination with asparagine, with or without EC. The results of model systems also revealed that EC addition markedly suppressed the formation of key odorants. The inhibitory mechanism was further investigated using ultra-performance liquid chromatography coupled with Q-Exactive mass spectrometry (UPLC-Q-Exactive-MS) and nuclear magnetic resonance (NMR) spectroscopy. Adducts formed between EC and reactive intermediates of Maillard reaction and caramelization reaction, such as 3-deoxyglucosone, 3,4-dideoxyglucosone-3-ene, and 5-hydroxymethylfurfural were detected, confirming the inhibitory effect of EC was attributed to its binding with intermediate compounds. This study provides a feasible approach to regulate Maillard reaction and caramelization reaction in brown sugar, thereby modulating the formation of key odorants, which offers a scientific basis for controlling its sensory profile to meet diverse consumer preferences.

红糖在加工过程中不可避免地会发生美拉德反应和焦糖化反应，从而形成其特有的气味。气味较重或较轻的产品受到不同消费者的青睐。表儿茶素（EC）是一种天然存在于甘蔗中的类黄酮类多酚类化合物，对美拉德反应和焦糖化反应都有影响。本研究的目的是提出一种通过添加EC抑制红糖中这些反应的策略。用GC-MS检测了红糖中27种由美拉德反应和/或焦糖化反应产生的含氧杂环化合物、含n化合物、酚类、含苯类、酮类、其他化合物和含硫化合物，其中EC的加入显著降低了大多数气味物质的丰度。模型系统使用果糖或葡萄糖构建，单独或与天冬酰胺联合，有或不含EC。模型系统的结果还显示，EC的加入显著抑制了关键气味的形成。采用超高效液相色谱-Q-Exactive质谱联用（UPLC-Q-Exactive-MS）和核磁共振（NMR）技术进一步研究其抑制机制。检测到EC与美拉德反应和焦糖化反应的活性中间体（3-脱氧葡萄糖酮、3,4-二脱氧葡萄糖酮-3-烯、5-羟甲基糠醛）之间形成的加合物，证实EC的抑制作用是与中间体化合物结合产生的。本研究为调控红糖中的美拉德反应和焦糖化反应，从而调控关键气味物质的形成提供了可行的途径，为控制其感官特征以满足不同消费者偏好提供了科学依据。

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引用次数: 0

DNA-based detection of milk adulteration in dairy products from the Greek market 希腊市场乳制品中掺假牛奶的dna检测

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-08 DOI: 10.1016/j.foodcont.2025.111907

Foteini Roumani , Maria-Christina Serdari , Nikolaos S. Thomaidis , Marilena Dasenaki , Athina Markou

Milk adulteration, particularly the undeclared addition of cow's milk to higher-value sheep and goat dairy products, poses significant health, economic, and regulatory challenges. Given the central role of small-ruminant dairy production in Greece—one of Europe's largest producers of sheep and goat milk—monitoring authenticity is critical for protecting both consumers and the national agri-food economy. In response to growing global demand and increasing incidents of fraud, this study conducted the first comprehensive survey of milk authenticity in the Greek market using an optimized and validated TD-PCR protocol. Three DNA extraction kits were evaluated using spiked cheese and yogurt samples, with the automated Maxwell RSC system (Promega) showing the highest recovery efficiency and minimal contamination risk. The TD-PCR method achieved high sensitivity, with a limit of detection as low as 1 % cow DNA in yogurt and up to 5 % in cheese matrices. Analysis of 74 commercial dairy products revealed widespread adulteration, particularly in goat yogurts (40 %) and cheeses (40 %), as well as in three kefirs and several mixed and whey-based cheeses. Notably, only 7 out of 17 feta samples contained detectable goat DNA, suggesting possible mislabeling. Overall, the developed approach provides a robust and scalable molecular tool for routine authenticity testing, supporting regulatory enforcement, fair trade, and consumer confidence in Greek dairy products.

牛奶掺假，特别是未申报的牛奶添加到高价值的绵羊和山羊乳制品中，构成了重大的健康、经济和监管挑战。希腊是欧洲最大的绵羊和山羊奶生产国之一，鉴于小反刍动物乳制品生产在希腊的核心地位，监测真实性对于保护消费者和国家农业食品经济都至关重要。为了应对不断增长的全球需求和不断增加的欺诈事件，本研究使用优化和验证的TD-PCR方案对希腊市场的牛奶真实性进行了首次全面调查。使用加标奶酪和酸奶样品对三种DNA提取试剂盒进行了评估，自动麦克斯韦RSC系统（Promega）显示出最高的回收率和最小的污染风险。TD-PCR方法具有高灵敏度，在酸奶中奶牛DNA的检出限低至1%，在奶酪基质中最高可达5%。对74种商业乳制品的分析显示，掺假现象普遍存在，尤其是山羊酸奶（40%）和奶酪（40%），以及三种酸奶和几种混合奶酪和乳清奶酪。值得注意的是，17份羊奶酪样品中只有7份含有可检测到的山羊DNA，这表明可能存在标签错误。总体而言，开发的方法为常规真实性测试提供了强大且可扩展的分子工具，支持监管执法，公平贸易和消费者对希腊乳制品的信心。

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引用次数: 0

Monitoring postharvest water loss in eggplants (Solanum melongena L.) using UV-induced fluorescence imaging and multivariate analysis 利用紫外诱导荧光成像和多变量分析监测茄子采后水分流失

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-08 DOI: 10.1016/j.foodcont.2025.111902

Vincent Rotich , Tianqi Gao , Panintorn Prempree , Takahiro Hayashi , Kazuhiko Namba , Mitsuji Monta , Motomi Nishimoto , Naoshi Kondo

Eggplant (Solanum melongena L.) is susceptible to significant postharvest losses primarily due to water loss during storage, which affects market quality by causing texture and glossiness degradation. We investigated whether UV-induced fluorescence imaging and EEM (Excitation-Emission Matrix) fluorescence spectroscopy can non-destructively monitor WL under four storage regimes (10 °C/95 % RH, 20 °C/95 % RH, 20 °C/75 % RH, 10 °C/75 % RH). EEMs exhibited three regions; a 365/420 nm blue emission increased most under warm, low-humidity storage and is consistent with phenolic/lignin-related fluorescence. Side-view fluorescence (FL) images showed progressive blue-white emission and surface textural changes that tracked gravimetric water loss (WL). A PLSR model using combined color and texture features from FL and reflectance (CL) images achieved R²_CV = 0.88 (RMSECV = 3.47 %) with only six features. To test a minimal predictor, we fit an Analysis of Covariance (ANCOVA) using Day-1 FL MeanBlue as a covariate and storage category as a factor with Leave One Out Cross-validation (LOOCV); this forecasted cumulative WL with R²_LOOCV = 0.92 and MAE = 1.88 %. Importantly, this ANCOVA model using Day-1 blue-band fluorescence as a covariate was predictive only under 20 °C/75 % RH; under the other conditions, its contribution was weak. Linear Discriminant Analysis (LDA) and Support Vector Machine (SVM) models achieved accuracies of 94.4 % and 85.2 %, respectively, in differentiating storage conditions. These results support low-cost FL imaging as a practical tool to monitor WL and storage stress.

茄子（Solanum melongena L.）易受重大采后损失的影响，主要是由于储存过程中的水分损失，这会导致质地和光泽度退化，从而影响市场质量。我们研究了紫外诱导荧光成像和EEM（激发发射矩阵）荧光光谱是否可以无损地监测四种储存条件（10°C/ 95% RH, 20°C/ 95% RH, 20°C/ 75% RH, 10°C/ 75% RH）下的WL。eem表现出三个区域；在低温、低湿储存条件下，365/420 nm蓝光发射增加最多，与酚/木质素相关荧光一致。侧视荧光（FL）图像显示渐进式蓝白色发射和表面纹理变化，跟踪重量失水（WL）。利用FL和反射率（CL）图像的颜色和纹理特征组合的PLSR模型只有6个特征，R2CV = 0.88 （RMSECV = 3.47%）。为了检验最小预测因子，我们拟合了协方差分析（ANCOVA），使用Day-1 FL MeanBlue作为协变量，并使用Leave One Out交叉验证（LOOCV）将存储类别作为因素；R2LOOCV = 0.92, MAE = 1.88%。重要的是，使用Day-1蓝带荧光作为协变量的ANCOVA模型仅在20°C/ 75% RH下具有预测性；在其他条件下，它的贡献是微弱的。线性判别分析（LDA）和支持向量机（SVM）模型在区分存储条件方面的准确率分别为94.4%和85.2%。这些结果支持低成本FL成像作为监测WL和存储应力的实用工具。

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引用次数: 0

From farm to fork: Enhancing meat traceability and safety with intelligent packaging 从农场到餐桌：通过智能包装提高肉类的可追溯性和安全性

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-06 DOI: 10.1016/j.foodcont.2025.111900

Lalita Garg , Sanjay Yadav , Kamal Kumar , António Raposo , Neha Thakur

The increasing global demand for safe and high-quality meat products has led to the development of intelligent packaging solutions that integrate advanced sensors, data carriers, and responsive indicators to ensure quality control, enhance traceability, and minimize waste. This review explores the latest innovations in intelligent packaging, focusing on indicator-based systems that monitor key parameters, such as temperature, pH, humidity, and gas composition. This study critically evaluated the role of smart sensors in mitigating microbial contamination, extending shelf life, and reducing food loss across the supply chain. Special emphasis is placed on sustainable, biodegradable, and eco-friendly packaging materials that align with the global sustainability goals. Additionally, challenges such as cost constraints, sensor stability, and the need for standardized safety regulations are discussed. This study provides insights into the future trajectory of intelligent packaging technologies, emphasizing their potential for transforming the meat industry by improving food security, consumer safety, and environmental sustainability.

全球对安全和高品质肉制品的需求不断增长，促使智能包装解决方案的发展，这些解决方案集成了先进的传感器、数据载体和响应性指标，以确保质量控制、增强可追溯性并最大限度地减少浪费。本综述探讨了智能包装的最新创新，重点是监测关键参数的指示器系统，如温度、pH值、湿度和气体成分。本研究批判性地评估了智能传感器在减轻微生物污染、延长保质期和减少整个供应链中的食品损失方面的作用。特别强调的是可持续的，可生物降解的，与全球可持续发展目标一致的环保包装材料。此外，还讨论了成本限制、传感器稳定性和标准化安全法规需求等挑战。这项研究提供了对智能包装技术未来发展轨迹的见解，强调了它们通过改善食品安全、消费者安全和环境可持续性来改变肉类行业的潜力。

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引用次数: 0

Suppression of cold-induced phospholipase Dζ1 mitigated chilling injury in green peppers during low-temperature storage 抑制冷诱导磷脂酶Dζ1可减轻青椒低温贮藏过程中的冷害

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-05 DOI: 10.1016/j.foodcont.2025.111886

Xinru Li, Liyao Liu, Xin Dai, Liping Qiao, Laifeng Lu, Qingbin Guo

Low-temperature storage, while effective in extending the shelf life and reducing postharvest losses of perishable produce, can result in chilling injury in cold-sensitive fruits and vegetables. Here, we showed that suppressing the cold-induced gene phospholipase Dζ1 through spraying induced gene silencing (SIGS) technology alleviated chilling injury in green peppers during low-temperature storage. Low-temperature storage at 3 °C triggered chilling injury in green peppers, accompanied by increased lipoxygenase activity, electrolyte leakage, and malondialdehyde production. Downregulation of LOX3, PLA1, PLA2, DGK2, PLDζ1, and PLDγ1 expression, along with upregulation of PLDα1-1 and PLDs following methyl jasmonate fumigation, was associated with enhanced cold tolerance. Following SIGS treatment with double-stranded RNA solutions targeting PLDζ1, PLDγ1, DGK2, PLA2, and LOX3, the production of MDA—an early indicator of chilling injury—decreased, consistent with the downregulation of these target genes. The incorporation of PLDζ1-dsRNA into layered double hydroxide nanocarriers improved the efficiency of SIGS-mediated gene silencing and its effectiveness in mitigating chilling injury in green pepper, leading to increased peroxidase activity and reduced loss of ascorbic acid. Collectively, these results indicated that SIGS provided an alternative method for managing chilling injury in postharvest green peppers.

低温贮藏虽然能有效地延长易腐农产品的保质期，减少采后损失，但也会对对冷敏感的水果和蔬菜造成冷害。本研究表明，通过喷洒诱导基因沉默（SIGS）技术抑制冷诱导基因磷脂酶Dζ1，可以减轻青椒低温贮藏过程中的冷害。3℃低温贮藏会导致青椒冷害，并伴有脂氧合酶活性增加、电解质泄漏和丙二醛生成。茉莉酸甲酯熏蒸后，LOX3、PLA1、PLA2、DGK2、pld - ζ1和pld - γ1表达下调，pld α -1和pld表达上调，与耐寒性增强有关。用靶向pld - ζ1、pld - γ1、DGK2、PLA2和LOX3的双链RNA溶液处理SIGS后，mda的产生减少，这是低温损伤的早期指标，与这些靶基因的下调一致。将pld - 1- dsrna掺入层状双氢氧化物纳米载体中，提高了sigs介导的基因沉默效率及其减轻青椒冷害的有效性，从而提高了过氧化物酶活性，减少了抗坏血酸的损失。综上所述，这些结果表明SIGS为青椒采后冷害管理提供了一种替代方法。

{"title":"Suppression of cold-induced phospholipase Dζ1 mitigated chilling injury in green peppers during low-temperature storage","authors":"Xinru Li, Liyao Liu, Xin Dai, Liping Qiao, Laifeng Lu, Qingbin Guo","doi":"10.1016/j.foodcont.2025.111886","DOIUrl":"10.1016/j.foodcont.2025.111886","url":null,"abstract":"<div><div>Low-temperature storage, while effective in extending the shelf life and reducing postharvest losses of perishable produce, can result in chilling injury in cold-sensitive fruits and vegetables. Here, we showed that suppressing the cold-induced gene <em>phospholipase Dζ1</em> through spraying induced gene silencing (SIGS) technology alleviated chilling injury in green peppers during low-temperature storage. Low-temperature storage at 3 °C triggered chilling injury in green peppers, accompanied by increased lipoxygenase activity, electrolyte leakage, and malondialdehyde production. Downregulation of <em>LOX3, PLA1, PLA2, DGK2, PLDζ1</em>, and <em>PLDγ1</em> expression<em>,</em> along with upregulation of <em>PLDα1-1</em> and <em>PLDs</em> following methyl jasmonate fumigation, was associated with enhanced cold tolerance. Following SIGS treatment with double-stranded RNA solutions targeting <em>PLDζ1</em>, <em>PLDγ1</em>, <em>DGK2</em>, <em>PLA2</em>, and <em>LOX3</em>, the production of MDA—an early indicator of chilling injury—decreased, consistent with the downregulation of these target genes. The incorporation of <em>PLDζ1</em>-dsRNA into layered double hydroxide nanocarriers improved the efficiency of SIGS-mediated gene silencing and its effectiveness in mitigating chilling injury in green pepper, leading to increased peroxidase activity and reduced loss of ascorbic acid. Collectively, these results indicated that SIGS provided an alternative method for managing chilling injury in postharvest green peppers.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111886"},"PeriodicalIF":6.3,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749058","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

A molecularly imprinted differential ratiometric fluorescence probe based dual-emissive carbon dot for sensitive detection of ethyl carbamate in alcoholic products 基于双发射碳点的分子印迹差分比例荧光探针用于酒精产品中氨基甲酸乙酯的灵敏检测

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2025-12-05 DOI: 10.1016/j.foodcont.2025.111892

Baoqing Bai , Xuhai Ding , Yanli Guo , Siyuan Meng , Ying Zhang , Tao Bo , Jinhua Zhang , XianXian Luo , Yukun Yang

Ethyl carbamate (EC), a potential carcinogen, can be formed during the fermentation and storage of alcoholic beverages. In this work, a molecularly imprinted ratiometric fluorescence sensor (bCDs@SiO₂&rCDs@MIPs) was prepared for the sensitive detection of EC. Carbon dots were prepared by a one-pot hydrothermal method, and then a molecularly imprinted layer was formed on their surface by the precipitation polymerization method to obtain bCDs@SiO₂&rCDs@MIPs. The formed molecularly imprinted layer has the ability to specifically recognize EC, which improves the selectivity of the probe for EC. The sensor signal output is based on the fluorescence intensity of silicon-coated blue-emissive carbon dots (bCDs@SiO₂) at 450 nm decreasing as EC concentration increases, while the fluorescence intensity (650 nm) of red-emissive carbon dots (rCDs) remained unaffected and served as a reference signal. The linear relationship between (I₄₅₀/I₆₅₀) and EC concentrations was good fitting relationship of 0.0135–1200 μM (R² = 0.9923), and the detection limit was 3.98 nM. The spiked recovery of EC in Huangjiu samples ranged over 78.71 %–98.79 %, with the relative standard deviation from 0.63 % to 3.73 %. Thus, the sensing system showed great potential for accurately and rapidly detecting EC in actual samples.

氨基甲酸乙酯（EC）是一种潜在的致癌物，可在酒精饮料的发酵和储存过程中形成。在这项工作中，制备了分子印迹比例荧光传感器（bCDs@SiO2&rCDs@MIPs），用于EC的灵敏检测。采用一锅水热法制备碳点，并通过沉淀聚合法在碳点表面形成分子印迹层，得到bCDs@SiO2&；rCDs@MIPs。形成的分子印迹层具有特异性识别EC的能力，提高了探针对EC的选择性。传感器信号输出基于硅包覆蓝发射碳点（bCDs@SiO2）在450 nm处的荧光强度随着EC浓度的增加而降低，而红发射碳点（rcd）的荧光强度（650 nm）不受影响，可作为参考信号。（I450/I650）与EC浓度呈良好的线性关系，拟合范围为0.0135 ~ 1200 μM (R2 = 0.9923)，检测限为3.98 nM。黄酒样品中EC的加标回收率为78.71% ~ 98.79%，相对标准偏差为0.63% ~ 3.73%。因此，该传感系统在准确、快速检测实际样品中的EC方面显示出巨大的潜力。

{"title":"A molecularly imprinted differential ratiometric fluorescence probe based dual-emissive carbon dot for sensitive detection of ethyl carbamate in alcoholic products","authors":"Baoqing Bai , Xuhai Ding , Yanli Guo , Siyuan Meng , Ying Zhang , Tao Bo , Jinhua Zhang , XianXian Luo , Yukun Yang","doi":"10.1016/j.foodcont.2025.111892","DOIUrl":"10.1016/j.foodcont.2025.111892","url":null,"abstract":"<div><div>Ethyl carbamate (EC), a potential carcinogen, can be formed during the fermentation and storage of alcoholic beverages. In this work, a molecularly imprinted ratiometric fluorescence sensor (bCDs@SiO<sub>2</sub>&rCDs@MIPs) was prepared for the sensitive detection of EC. Carbon dots were prepared by a one-pot hydrothermal method, and then a molecularly imprinted layer was formed on their surface by the precipitation polymerization method to obtain bCDs@SiO<sub>2</sub>&rCDs@MIPs. The formed molecularly imprinted layer has the ability to specifically recognize EC, which improves the selectivity of the probe for EC. The sensor signal output is based on the fluorescence intensity of silicon-coated blue-emissive carbon dots (bCDs@SiO<sub>2</sub>) at 450 nm decreasing as EC concentration increases, while the fluorescence intensity (650 nm) of red-emissive carbon dots (rCDs) remained unaffected and served as a reference signal. The linear relationship between (I<sub>450</sub>/I<sub>650</sub>) and EC concentrations was good fitting relationship of 0.0135–1200 μM (R<sup>2</sup> = 0.9923), and the detection limit was 3.98 nM. The spiked recovery of EC in Huangjiu samples ranged over 78.71 %–98.79 %, with the relative standard deviation from 0.63 % to 3.73 %. Thus, the sensing system showed great potential for accurately and rapidly detecting EC in actual samples.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111892"},"PeriodicalIF":6.3,"publicationDate":"2025-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749059","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