Food Control最新文献_第2页

Broadening the scope of food quality control: A calibration transfer strategy for minimizing external influences on spectral analysis 拓宽食品质量控制范围：将光谱分析的外部影响降至最低的校准转移策略

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110899

Calibration transfer (CT) is an effective tool to address spectral inconsistencies and the decline in model prediction capabilities caused by various influences. This study introduced a modified semi-supervised parameter-free calibration enhancement (MSS-PFCE) strategy to enable calibration models extensively applicable across varying temperatures, instruments and orientations. Investigations conducted on three datasets of watermelon juice, corn, and apples were utilized to validate the efficacy of MSS-PFCE. The results showed that MSS-PFCE decreased the average RMSEP for slave spectrum predictions by 96.51%, 75.96%, and 23.04%, respectively. MSS-PFCE significantly outperformed the original SS-PFCE approach and three classical standardization methods (direct standardization (DS), piecewise direct standardization (PDS) and slope and bias correction (SBC)). Furthermore, MSS-PFCE required no standards and needed only 5%–10% of slave samples for CT, maintaining robust reliability across varying sample sizes and cost thresholds (c_th). The conclusions were further examined in three additional datasets with these variations. Notably, MSS-PFCE exhibited high accuracy, fitting stability, low sample dependency, and versatile transferability, positioning it as a promising candidate for widespread implementation in visible/near-infrared (Vis/NIR) spectroscopy. This study has significant potential to enhance the applicability of quality analysis, broaden the scope of food quality control, and promote the sound development of the food industry.

校准转移（CT）是解决光谱不一致以及各种影响因素导致模型预测能力下降的有效工具。本研究引入了改进的半监督无参数定标增强（MSS-PFCE）策略，使定标模型广泛适用于不同的温度、仪器和方向。对西瓜汁、玉米和苹果三个数据集进行的调查验证了 MSS-PFCE 的功效。结果表明，MSS-PFCE 将从属光谱预测的平均 RMSEP 分别降低了 96.51%、75.96% 和 23.04%。MSS-PFCE 的性能明显优于原始的 SS-PFCE 方法和三种经典标准化方法（直接标准化（DS）、分片直接标准化（PDS）和斜率与偏差校正（SBC））。此外，MSS-PFCE 不需要标准，只需要 5%-10%的从属样本进行 CT，在不同的样本量和成本阈值（cth）下都能保持稳健的可靠性。我们在另外三个数据集上进一步检验了上述结论。值得注意的是，MSS-PFCE 表现出高精度、拟合稳定性、低样本依赖性和多功能可转移性，因此有望在可见/近红外（可见/近红外）光谱学中广泛应用。这项研究对于提高质量分析的适用性、拓宽食品质量控制的范围、促进食品工业的健康发展具有重大潜力。

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引用次数: 0

Detection of small foreign objects in Pu-erh sun-dried green tea: An enhanced YOLOv8 neural network model based on deep learning 普洱晒青茶中细小异物的检测：基于深度学习的增强型 YOLOv8 神经网络模型

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110890

To efficiently and accurately detect minuscule foreign objects in the processing of Pu-erh sun-dried green tea, ensuring food quality and consumer safety, this study innovatively proposes an enhanced YOLOv8 neural network based on deep learning. In light of the shortcomings of the traditional YOLOv8 network, to further enhance the model's ability to identify foreign object targets, improve the depth and breadth of feature extraction, and to better understand the contextual connections between different parts of the image, this study employs a Shape-IoU optimized loss function. It replaces parts of the network structure with Receptive-Field Attention Convolution technology and embeds Double Attention Networks to optimize the network. Experimental results show that the enhanced YOLOv8 neural network model achieves a precision rate of 98.35% for the detection of foreign objects in Pu-erh sun-dried green tea, which is a 3.93% increase compared to the original YOLOv8 network. Compared to mainstream detection models such as YOLOv7, YOLOv5, Faster-RCNN, CornerNet, and SSD, the mean Average Precision values of the enhanced YOLOv8 network model have significantly increased by 4.48%, 6.66%, 13.63%, 13.20%, and 9.84% respectively. This enhanced YOLOv8 network provides a viable research method and significant reference for the detection of small foreign objects in Pu-erh sun-dried green tea, holding substantial importance for tea-producing enterprises and food safety regulatory authorities. Furthermore, this study offers a more comprehensive and efficient solution for foreign object detection in Pu-erh tea and the broader food industry, laying the groundwork for the modernization and intelligentization of food safety and quality control.

为了高效、准确地检测普洱晒青茶加工过程中的微小异物，确保食品质量和消费安全，本研究创新性地提出了一种基于深度学习的增强型YOLOv8神经网络。针对传统 YOLOv8 网络的不足，为了进一步增强模型识别异物目标的能力，提高特征提取的深度和广度，更好地理解图像不同部分之间的上下文联系，本研究采用了 Shape-IoU 优化损失函数。它用接收场注意卷积技术取代了部分网络结构，并嵌入了双重注意网络来优化网络。实验结果表明，增强型 YOLOv8 神经网络模型对普洱晒青茶中异物的检测精确率达到 98.35%，与原始 YOLOv8 网络相比提高了 3.93%。与 YOLOv7、YOLOv5、Faster-RCNN、CornerNet 和 SSD 等主流检测模型相比，增强型 YOLOv8 网络模型的平均精度值分别大幅提高了 4.48%、6.66%、13.63%、13.20% 和 9.84%。该增强型 YOLOv8 网络为普洱晒青茶中细小异物的检测提供了可行的研究方法和重要参考，对茶叶生产企业和食品安全监管部门具有重要意义。此外，该研究还为普洱茶乃至整个食品行业的异物检测提供了更全面、更高效的解决方案，为食品安全和质量控制的现代化和智能化奠定了基础。

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引用次数: 0

Enhanced edible films with Ferulic acid nanoemulsion: Fabrication, characterization, and preservation effects on fresh-cut Chinese water chestnuts 阿魏酸纳米乳液增强可食用薄膜：制备、表征和对鲜切中国荸荠的保鲜效果

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110905

The cavitation produced by ultrasonication can generate strong shear forces and shock waves in the liquid medium, forming nanometer-sized droplets. In this study, ferulic acid (FA) nanoemulsions were prepared using ultrasonication for different durations. The FA nanoemulsion sonicated for 2.5 min exhibited the smallest droplet size (34.44 ± 3.38 nm) and the highest system stability. The compatibility of FA nanoemulsion with gelatin/starch edible films was further analyzed using Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results indicated that the film containing the FA nanoemulsion sonicated for 2.5 min (G/S/FA2.5) demonstrated better film-forming ability, mechanical properties, and barrier performance. Moreover, due to its smallest droplet size and uniform distribution within the film matrix, the G/S/FA2.5 film also showed excellent antioxidant and antibacterial capabilities. Furthermore, the Rheological properties results of the film-forming solution indicate that G/S/FA2.5 possesses a better internal network structure and the most suitable viscosity value for application in food coatings. Finally, the film was applied to fresh-cut water chestnut stored at low temperatures (10 °C). The preservation experiment results showed that the FA nanoemulsion film can suppress up to 50.13% of the yellowing in fresh-cut Chinese water chestnuts by the 8 day of storage, effectively inhibiting the wrinkling on their surface. It significantly reduced the weight loss and spoilage of the water chestnut fruits, thereby extending their shelf life.

超声波产生的空化作用可在液体介质中产生强大的剪切力和冲击波，形成纳米尺寸的液滴。本研究利用不同持续时间的超声处理制备了阿魏酸（FA）纳米乳液。超声 2.5 分钟的阿魏酸纳米乳液液滴尺寸最小（34.44 ± 3.38 nm），体系稳定性最高。利用傅立叶变换红外光谱、X 射线衍射和扫描电子显微镜进一步分析了 FA 纳米乳液与明胶/淀粉可食用薄膜的相容性。结果表明，含有超声 2.5 分钟（G/S/FA2.5）的 FA 纳米乳液的薄膜具有更好的成膜能力、机械性能和阻隔性能。此外，G/S/FA2.5 薄膜的液滴尺寸最小，在薄膜基质中分布均匀，因此还具有出色的抗氧化和抗菌能力。此外，成膜溶液的流变特性结果表明，G/S/FA2.5 具有更好的内部网络结构和最适合应用于食品涂层的粘度值。最后，将薄膜应用于低温（10 °C）保存的鲜切荸荠。保鲜实验结果表明，FA 纳米乳液薄膜能抑制鲜切荸荠在贮藏 8 天后高达 50.13% 的黄变，有效抑制荸荠表面的皱褶。它大大减少了荸荠果实的重量损失和腐败变质，从而延长了其货架期。

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引用次数: 0

Food biopreservation, global trends and applications: A bibliometric approach 食品生物保鲜、全球趋势和应用：文献计量学方法

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110901

Food preservation and safety are critical issues in the food industry. Preservatives play an essential role in controlling pathogenic and spoiling microorganisms in food. However, there is growing concern about the current means of food preservation, which are usually synthetic preservatives, and these are directly related to certain types of disease. Biopreservation is a modern food preservation technique that has a direct effect on the control of food-borne microorganisms. It uses natural antimicrobials, which can be obtained from different sources such as bacteria, animals, and plants. This study aims to provide an overview of different natural preservatives applied in food biopreservation, including bacteriocins, chitosan, essential oils, and plant extracts, with the aid of bibliometric tools to investigate influential publications and research trends in this field. Through different bibliometric tools, it was possible to observe that food biopreservation showed an exponential increase in studies from 2003 to 2023, highlighting the importance of this topic in the food industry. Bibliometric analysis also showed that the use of bacteriocins in food biopreservation is widespread in the literature due to their non-toxicity, thermal resistance, and broad activity. Chitosan and enzymes were also identified in the bibliometric tools as being widely used in food preservation research, as well as essential oils. Research trends have shown that biological molecules such as carotenoids and anthocyanins have remarkable antimicrobial potential against food-borne pathogens. The paper highlights essential approaches to the use of natural antimicrobials, demonstrating a growing search in this field, that could provide helpful information for the food industry and help optimize the use of these natural agents in food.

食品保存和安全是食品工业的关键问题。防腐剂在控制食品中的致病微生物和腐败微生物方面发挥着至关重要的作用。然而，人们越来越关注目前的食品保鲜手段，这些手段通常是合成防腐剂，而这些防腐剂与某些类型的疾病直接相关。生物保鲜是一种现代食品保鲜技术，对控制食源性微生物有直接作用。它使用天然抗菌剂，可从细菌、动物和植物等不同来源获得。本研究旨在概述食品生物保鲜中应用的各种天然防腐剂，包括细菌素、壳聚糖、精油和植物提取物，并借助文献计量学工具调查该领域有影响力的出版物和研究趋势。通过不同的文献计量工具，我们可以发现，从 2003 年到 2023 年，有关食品生物保鲜的研究呈指数级增长，凸显了这一主题在食品工业中的重要性。文献计量分析还显示，由于细菌素具有无毒性、耐热性和广泛的活性，在食品生物保鲜中的使用在文献中非常普遍。文献计量工具还发现壳聚糖和酶以及精油也被广泛用于食品保鲜研究。研究趋势表明，类胡萝卜素和花青素等生物分子对食源性病原体具有显著的抗菌潜力。本文重点介绍了使用天然抗菌剂的基本方法，表明这一领域的研究正在不断深入，可为食品工业提供有用的信息，并有助于优化这些天然制剂在食品中的使用。

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引用次数: 0

Mechanism and application of camellia saponins against Bacillus cereus biofilm formation on different food contact surfaces 山茶花皂苷抗蜡样芽孢杆菌在不同食品接触表面形成生物膜的机理和应用

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110903

Bacillus cereus is a serious foodborne pathogen. In nature, it can form biofilms on the surface of food utensils and food processing equipment, making it difficult to remove. In this study, the model strains B. cereus ATCC 10987 and ATCC 14579 were selected as test strains to investigate the mechanism and inhibition of biofilm by camellia saponins (CS), in order to provide a new reference for the development of a natural antibiofilm. CS had a good inhibitory on biofilms of B. cereus ATCC 10987 and ATCC 14579, with minimal biofilm inhibitory concentration (MBIC) and minimal biofilm eradication concentration (MBEC) of 64 mg/mL and 128 mg/mL, respectively, and could reduce the exopolysaccharide and eDNA secretion of B. cereus by CLSM, thereby destroying the biofilm's structure and inhibiting the early adhesion and metabolism of individual bacteria within the biofilm. The qRT-PCR showed that CS can down-regulating the expression of nine biofilm formation related genes (spo0A, codY, rpoN, comER, sinR, plcR, papR, nprR and LuxS), thus directly or indirectly affect the biofilm formation. Combined with semi-quantitative detection of AI-2 signaling molecules, it is speculated that CS inhibits the B. cereus biofilm formation by inhibiting LuxS gene expression is to reduce the production of AI-2 and down-regulate the expressions of PlcR and PapR genes, thus inhibiting the quorum sensing mediated by LuxS/AI-2 and PlcR-PapR systems. Finally, the application of CS on stainless steel, ceramic and glass surfaces showed that the ceramic surface had greater biofilm inhibition. Moreover, CS showed a better antibiofilm effect as contact time increased.

蜡样芽孢杆菌是一种严重的食源性病原体。在自然界中，它能在食具和食品加工设备表面形成生物膜，难以清除。本研究选择蜡样芽孢杆菌（B. cereus）模式菌株 ATCC 10987 和 ATCC 14579 作为试验菌株，研究山茶皂苷（CS）对生物膜形成的机理和抑制作用，为开发天然抗生物膜提供新的参考。CS对蜡样芽孢杆菌ATCC 10987和ATCC 14579的生物膜具有良好的抑制作用，最小生物膜抑制浓度（MBIC）和最小生物膜根除浓度（MBEC）分别为64 mg/mL和128 mg/mL，并能通过CLSM减少蜡样芽孢杆菌的外多糖和eDNA分泌，从而破坏生物膜的结构，抑制生物膜内单个细菌的早期粘附和代谢。qRT-PCR 研究表明，CS 能下调 9 个与生物膜形成相关的基因（spo0A、codY、rpoN、comER、sinR、plcR、papR、nprR 和 LuxS）的表达，从而直接或间接地影响生物膜的形成。结合 AI-2 信号分子的半定量检测，推测 CS 通过抑制 LuxS 基因的表达来抑制蜡样芽孢杆菌生物膜的形成，是为了减少 AI-2 的产生，下调 PlcR 和 PapR 基因的表达，从而抑制由 LuxS/AI-2 和 PlcR-PapR 系统介导的法定量感应。最后，将 CS 应用于不锈钢、陶瓷和玻璃表面的结果表明，陶瓷表面对生物膜的抑制作用更强。此外，随着接触时间的延长，CS 显示出更好的抗生物膜效果。

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引用次数: 0

Do anthocyanins affect acrylamide formation in wholemeal bakery products? A study on near-isogenic wheat lines 花青素会影响全麦烘焙食品中丙烯酰胺的形成吗？对近等基因小麦品系的研究

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110892

Near-isogenic wheat lines (NILs) derived from the variety Novosibirskaya 67, differing in grain color, were used to analyze the content of acrylamide in bakery products, as well as its precursors (glucose, fructose, asparagine) and anthocyanins, in key steps of bread preparation. The total anthocyanin content of the flour averaged 2.49 and 30.8 mg/kg for the purple and blue NILs, respectively. However, purple NILs showed higher anthocyanin stability during processing compared to blue NILs, with the total content changing to 113 and 37% of the initial value in the flour. The acrylamide content of the product ranged from 83.3 to 132 μg/kg and was moderately positively correlated with the dough's asparagine (r = 0.529) and fructose (r = 0.441) content. The non-significant negative correlation found between acrylamide and anthocyanins (r = −0.268) indicates that anthocyanins do not significantly affect the formation of this process contaminant and therefore, their presence in wheat grain does not pose a health risk to consumers.

研究人员利用从新品种 "新西伯利亚 67"（Novosibirskaya 67）中提取的近等基因小麦品系（NILs）（谷物颜色各不相同），分析了面包制作关键步骤中烘焙产品中丙烯酰胺及其前体（葡萄糖、果糖、天门冬酰胺）和花青素的含量。紫色和蓝色 NIL 的面粉中花青素总含量平均分别为 2.49 毫克/千克和 30.8 毫克/千克。不过，与蓝色 NIL 相比，紫色 NIL 在加工过程中显示出更高的花青素稳定性，面粉中的总含量分别变为初始值的 113% 和 37%。产品中的丙烯酰胺含量在 83.3 至 132 μg/kg 之间，与面团中的天门冬酰胺（r = 0.529）和果糖（r = 0.441）含量呈中度正相关。丙烯酰胺与花青素之间的负相关关系不明显（r = -0.268），这表明花青素对这种加工污染物的形成没有显著影响，因此，它们在小麦谷物中的存在不会对消费者的健康造成危害。

引用次数: 0

A super convenient and specific CRISPR/Cas12a diagnostic platform for toxigenic Burkholderia gladioli based on virulence genes 基于毒力基因的超便捷、特异性 CRISPR/Cas12a 诊断平台，用于诊断毒性革兰氏阴道伯克霍尔德氏菌

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110904

In recent years, food poisoning cases caused by toxigenic Burkholderia gladioli pv. cocovenenans (BGC) have been frequently reported in Asian countries like China and Indonesia, which seriously threaten food safety and public health. BGC is the only subspecies within the Burkholderia gladioli species that can cause food poisoning in humans, but there is a high degree of sequence homology between the different subspecies, making detection and differentiation difficult. In this study, a specific DNA target was screened out from the bongkrekic acid biosynthentic gene cluster. A rapid, sensitive, and highly specific CRISPR/Cas12a molecular diagnostic platform was developed for the first time to differentiate between toxigenic and non-toxigenic subspecies. Genomic DNA was extracted from the samples after a simple boiling process. The sensitivity was evaluated from three different levels, the genomic DNA sensitivity was determined to be 10⁻⁴ ng/μL, the target DNA sensitivity was determined to be 14.9 copies/μL, and the bacterial suspension sensitivity was confirmed to be 1.52 CFU/mL. The detection limit of BGC in artificially contaminated coconut water samples was determined to be 1.50 CFU/mL without any microbial enrichment. Including sample pretreatment and DNA extraction process, the whole detection of BGC in samples can be completed within 60 min under the assistance of some small and portable devices. This super convenient diagnostic platform is suitable for food field testing and provides a theoretical basis for the specific identification of BGC.

近年来，中国和印度尼西亚等亚洲国家频频发生由毒素型伯克霍尔德氏菌（Burkholderia gladioli pv. cocovenenans，BGC）引起的食物中毒事件，严重威胁食品安全和公众健康。BGC 是革兰氏阴沟伯克霍尔德氏菌中唯一可导致人类食物中毒的亚种，但不同亚种之间存在高度的序列同源性，因此难以检测和区分。本研究从棒曲霉素生物合成基因簇中筛选出了一个特异的 DNA 靶标。该研究首次开发了一种快速、灵敏和高度特异性的 CRISPR/Cas12a 分子诊断平台，用于区分毒素亚种和非毒素亚种。经过简单的煮沸过程，就能从样本中提取基因组 DNA。灵敏度从三个不同的水平进行了评估，基因组 DNA 灵敏度被确定为 10-4 纳克/微升，目标 DNA 灵敏度被确定为 14.9 拷贝/微升，细菌悬浮液灵敏度被确定为 1.52 CFU/毫升。在没有任何微生物富集的情况下，人工污染椰子汁样品中 BGC 的检测限被确定为 1.50 CFU/mL。包括样品预处理和 DNA 提取过程在内，在一些小型便携设备的辅助下，整个样品中 BGC 的检测可在 60 分钟内完成。这一超级便捷的诊断平台适用于食品现场检测，并为特异性鉴定 BGC 提供了理论依据。

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引用次数: 0

Study of the efficacy of three depuration methods as a prerequisite for the hygiene-sanitary program in bivalve molluscs, from mariculture in Jurujuba, Niterói, Brazil 巴西尼泰罗伊朱鲁朱巴海产养殖双壳软体动物卫生保健计划的先决条件--三种去腐方法的功效研究

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-21 DOI: 10.1016/j.foodcont.2024.110900

Depuration is a technique used to reduce microbial contamination of filtering molluscs, to levels acceptable by legislation for human consumption, by keeping the animals in tanks with clean water. The present study aimed to verify the effectiveness of three depuration methods on Perna mussels (Linnaeus, 1758), from commercial cultivation in Jurujuba, Niterói, Rio de Janeiro, Brazil, as a prerequisite for the National Safe Bivalve Molluscs Program (MoluBiS) aiming to satisfactory microbiological quality in bivalve molluscs. The depuration systems used were closed recirculated seawater systems with disinfection methods that use ozone, ultraviolet light (UV) and UV light associated to a chlorine-based compound. Thus, 80 animals were collected at once for experimental contamination with a strain of Escherichia coli, application of the three different depuration methods and subsequent bacteriological analysis of the mussels. After statistical analysis of the results, it was observed that in the depuration process using ozone for 10 min with 3.05 log, ultraviolet (UV) with 2.20 log, and ultraviolet (UV) combined with a sanitizing agent with 2.08 log, there was inactivation of E. coli in a relatively short time (24 h), allowing for the commercial sale of this mollusk in a reduced time. Therefore, it is necessary to implement depuration processes in the state of Rio de Janeiro to monitor sanitary conditions, so that the minimum requirements for guaranteeing the safety and quality of bivalve molluscs for human consumption are ensured.

净化是一种用于减少过滤性软体动物微生物污染的技术，通过将动物饲养在装有清洁水的水槽中，可将微生物污染降低到法律允许的人类食用水平。本研究旨在验证三种净化方法对巴西里约热内卢尼泰罗伊Jurujuba地区商业养殖的珍珠贻贝（Linnaeus，1758）的有效性，作为国家安全双壳类软体动物计划（MoluBiS）的先决条件，该计划旨在使双壳类软体动物的微生物质量达到令人满意的水平。所使用的净化系统是封闭式循环海水系统，其消毒方法包括使用臭氧、紫外线 (UV) 和与氯基化合物相关的紫外线。因此，一次采集了 80 只贻贝，用大肠杆菌菌株进行试验性污染，采用三种不同的消毒方法，随后对贻贝进行细菌学分析。对结果进行统计分析后发现，在使用臭氧 10 分钟（3.05 log）、紫外线（UV）（2.20 log）和紫外线（UV）结合消毒剂（2.08 log）的净化过程中，大肠杆菌在相对较短（24 小时）的时间内被灭活，从而使这种软体动物可以在较短时间内进行商业销售。因此，有必要在里约热内卢州实施去腐化程序，以监测卫生条件，从而确保供人类食用的双壳软体动物的安全和质量达到最低要求。

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引用次数: 0

Authentication of Pacific white shrimp (Litopenaeus vannamei) reared in freshwater and seawater areas using fatty acid profiles combined with chemometrics 利用脂肪酸图谱和化学计量学鉴定在淡水和海水中饲养的太平洋南美白对虾（Litopenaeus vannamei）的真伪

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-20 DOI: 10.1016/j.foodcont.2024.110897

Fatty acid (FA) profiling in muscle and hepatopancreas of Litopenaeus vannamei was combined with k-nearest neighbor (KNN), and random forest (RF) to differentiate L. vannamei raised in freshwater and seawater areas. The FA profiles of the two tissues differed between L. vannamei cultured in freshwater and seawater. Moreover, six (C22:6n3, C20:3n3, C17:0, C18:3n3, C20:5n3, and C20:2) and seven (C22:6n3, C16:0, C18:3n3, C18:2n6, C20:2, C20:1, and C18:1n9) variables in muscle and hepatopancreas, respectively, were selected by orthogonal partial least squares-discriminant analysis (OPLS-DA) to create models for distinguishing L. vannamei cultured in freshwater and seawater. The most selected variables in muscle and hepatopancreas were related to salinity. Furthermore, using FA profiles from the two tissues, both KNN and RF had initial and cross-validated classification rates >93%, while the predictive classification rates of the models based on muscle FA profiles were higher than that of the models based on hepatopancreas FA profiles. Therefore, FA profiles in muscle were more effective than hepatopancreas FAs for identifying shrimps. FA profiling in muscle tissue represents a promising method for discriminating between L. vannamei cultured in freshwater and seawater.

用k-近邻（KNN）和随机森林（RF）对万年青的肌肉和肝胰腺进行脂肪酸分析，以区分淡水和海水养殖的万年青。淡水和海水养殖的凡纳滨鲤两种组织的 FA 图谱存在差异。此外，淡水和海水中养殖的凡纳滨鲤的六个（C22:6n3、C20:3n3、C17:0、C18:3n3、C20:5n3 和 C20:2）和七个（C22:6n3、C16:0、C18:3n3、C18:2n6、C20:2、C20:1 和 C18：通过正交偏最小二乘判别分析（OPLS-DA），分别选择了肌肉和肝胰腺中的七个（C22:6n3、C16:0、C18:3n3、C18:2n6、C20:2、C20:1 和 C18:1n9）变量，建立了用于区分新鲜培养的凡纳滨鱼的模型。的模型。肌肉和肝胰腺中被选取最多的变量与盐度有关。此外，利用这两种组织的 FA 图谱，KNN 和 RF 的初始分类率和交叉验证分类率均为 93%，而基于肌肉 FA 图谱的模型的预测分类率高于基于肝胰脏 FA 图谱的模型。因此，肌肉中的FA图谱比肝脏胰腺中的FA图谱更有效地识别虾。肌肉组织中的 FA 图谱是区分淡水和海水养殖的凡纳滨对虾的一种有效方法。

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引用次数: 0

Effect of chlorine dioxide (ClO2) combined with different oxygen permeability package treatments on postharvest antioxidant activity and storage life of ‘Liaofeng’ grapes 二氧化氯（ClO2）结合不同透氧包装处理对'辽峰'葡萄采后抗氧化活性和贮藏期的影响

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control

Pub Date : 2024-09-20 DOI: 10.1016/j.foodcont.2024.110902

To enhance the storage quality of ‘Liaofeng’ grapes, this research employed chlorine dioxide in collaboration with different package of preservative bags to explore its preservative effect on ‘Liaofeng’ grapes. After fumigating the grapes with 300 mg L⁻¹ ClO₂ solution, the control group was packaged in unpacked and PE bags, while the treatment group was packaged in three kinds of bags with different oxygen permeability, and stored in 4 °C and relative humidity controlled at 90%–95% for 90 days. The results showed that ClO₂-GB package treatment significantly delayed the decline of grape hardness (P < 0.05), and decreased the weight loss, threshing, decay and peduncle browning index after storage for 90 days. ClO₂-GB package treatment not only diminishes the levels of soluble solids content, titrable acidity, ascorbic acid and glutathione but also effectively suppresses the respiration rate in fruits. The contents of total phenols, flavonoids, anthocyanins and reduced glutathione after ClO₂-GB treatment were significantly higher than those in unpackaged group (P < 0.05), and curbed the increase in relative electrical conductivity and malondialdehyde concentration. In comparison to ClO₂-YTB and ClO₂-YB treatments, ClO₂-GB treatment demonstrated superior efficacy in modulating the antioxidant metabolism of grapes. It notably elevated the enzymatic activities of catalase, superoxide dismutase, ascorbate peroxidase, and glutathione reductase, while inhibiting the activities of peroxidase and polyphenol oxidase. The quality assessment of ‘Liaofeng’ grapes after 90 d storage period, conducted through principal component analysis (PCA), yielded the following ranking: ClO₂-GB > ClO₂-YB > ClO₂-YTB > ClO₂-PE > ClO₂. This suggests that 300 mg L⁻¹ ClO₂ fumigation combined with different package treatments was more beneficial to the storage of ‘Liaofeng’ grape. ClO₂-GB package treatment emerged as the most advantageous.

为提高 "辽丰 "葡萄的贮藏品质，本研究采用二氧化氯配合不同包装的防腐袋，探讨其对 "辽丰 "葡萄的防腐效果。用 300 mg L-1 ClO2 溶液熏蒸葡萄后，对照组用无包装袋和 PE 袋包装，处理组用三种不同透氧性的包装袋包装，在 4 °C 和相对湿度控制在 90%-95% 的条件下贮藏 90 天。结果表明，贮藏 90 天后，ClO2-GB 包装处理明显延缓了葡萄硬度的下降（P < 0.05），并降低了葡萄的失重、脱粒、腐烂和梗褐变指数。ClO2-GB 包处理不仅降低了可溶性固形物含量、滴定酸度、抗坏血酸和谷胱甘肽的水平，还有效抑制了果实的呼吸速率。ClO2-GB 处理后，总酚、类黄酮、花青素和还原型谷胱甘肽的含量显著高于无包装组（P < 0.05），并抑制了相对电导率和丙二醛浓度的增加。与 ClO2-YTB 和 ClO2-YB 处理相比，ClO2-GB 处理在调节葡萄的抗氧化代谢方面表现出更好的效果。它显著提高了过氧化氢酶、超氧化物歧化酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶的酶活性，同时抑制了过氧化物酶和多酚氧化酶的活性。通过主成分分析法（PCA）对贮藏 90 天后的 "辽丰 "葡萄进行质量评估，结果如下：ClO2-GB > ClO2-YB > ClO2-YTB > ClO2-PE > ClO2。这表明，300 mg L-1 ClO2 熏蒸结合不同的包装处理更有利于'辽峰'葡萄的贮藏。其中，ClO2-GB包装处理最有利。

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