Food Control最新文献

英文中文

Direct visual detection for methicillin-resistant Staphylococcus aureus in milk based on the RPA-Cas12a-LFS method

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

Food Control

Pub Date : 2025-02-13 DOI: 10.1016/j.foodcont.2025.111209

Yixiang Sun , Liren Zhang , Huimin Wu , Hongjun Chen , Huijie Hu , Chongyu Zhang , Xiaoqiang Li , Yuan Li , Yimai Wang , Liqiang Luo , Yizhi Song

Methicillin-resistant Staphylococcus aureus (MRSA) has emerged as a significant pathogen of global concern, presenting substantial public health risks through foodborne transmission and contributing to elevated morbidity and mortality rates worldwide. The critical need for precise and timely identification of MRSA in food matrices has become increasingly paramount for effective public health protection. While numerous CRISPR-based detection platforms for MRSA have been recently developed, their widespread implementation has been hindered by intricate multi-step protocols and dependency on sophisticated instrumentation. In this study, we developed a direct, accurate and visual detection method for MRSA — the RPA-Cas12a-LFS method. This method comprises two main components: (1) the direct one-pot RPA-Cas12a system, which integrates bacterial lysis, RPA nucleic acid amplification, and CRISPR-Cas12a nucleic acid detection into a single step performed simultaneously at a constant temperature, and (2) the streptavidin-gold nanoparticles (SA-AuNP)-based CRISPR-specific lateral flow strip (LFS). By eliminating the need for nucleic acid extraction, this method significantly simplifies the experimental procedure and reduces the risk of cross-contamination. Through systematic optimization, this method demonstrated exceptional performance, enabling direct and specific identification of MRSA at remarkably low concentrations (10 CFU/mL) within 60 min in various milk samples. This advanced detection method, characterized by its direct sample processing, exceptional accuracy, visual interpretability, cost-efficiency, and minimal equipment requirements, is particularly suitable for on-site and real-time monitoring of pathogenic bacteria in the food industry.

{"title":"Direct visual detection for methicillin-resistant Staphylococcus aureus in milk based on the RPA-Cas12a-LFS method","authors":"Yixiang Sun , Liren Zhang , Huimin Wu , Hongjun Chen , Huijie Hu , Chongyu Zhang , Xiaoqiang Li , Yuan Li , Yimai Wang , Liqiang Luo , Yizhi Song","doi":"10.1016/j.foodcont.2025.111209","DOIUrl":"10.1016/j.foodcont.2025.111209","url":null,"abstract":"<div><div>Methicillin-resistant <em>Staphylococcus aureus</em> (MRSA) has emerged as a significant pathogen of global concern, presenting substantial public health risks through foodborne transmission and contributing to elevated morbidity and mortality rates worldwide. The critical need for precise and timely identification of MRSA in food matrices has become increasingly paramount for effective public health protection. While numerous CRISPR-based detection platforms for MRSA have been recently developed, their widespread implementation has been hindered by intricate multi-step protocols and dependency on sophisticated instrumentation. In this study, we developed a direct, accurate and visual detection method for MRSA — the RPA-Cas12a-LFS method. This method comprises two main components: (1) the direct one-pot RPA-Cas12a system, which integrates bacterial lysis, RPA nucleic acid amplification, and CRISPR-Cas12a nucleic acid detection into a single step performed simultaneously at a constant temperature, and (2) the streptavidin-gold nanoparticles (SA-AuNP)-based CRISPR-specific lateral flow strip (LFS). By eliminating the need for nucleic acid extraction, this method significantly simplifies the experimental procedure and reduces the risk of cross-contamination. Through systematic optimization, this method demonstrated exceptional performance, enabling direct and specific identification of MRSA at remarkably low concentrations (10 CFU/mL) within 60 min in various milk samples. This advanced detection method, characterized by its direct sample processing, exceptional accuracy, visual interpretability, cost-efficiency, and minimal equipment requirements, is particularly suitable for on-site and real-time monitoring of pathogenic bacteria in the food industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111209"},"PeriodicalIF":5.6,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143437180","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 novel cascaded reflective temperature-independent fiber-optic biosensor for trace vanillin concentration detection enhanced specificity with molecularly imprinted polymer

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111217

Dandan Sun , Ze Xu , Li Jin , Bowen Yang , Wenwen Wang , Yukun Yang , Jie Ma

A cascade structured reflective sensor consisting of a microfiber interferometer (MFI) and a gold-coated tilted fiber Bragg grating (TFBG) is proposed. A molecularly imprinted polymers (MIPs) specific recognition layer is coated on the MFI surface with pore sites complementary in shape and size to vanillin (VA), which in turn enables the trapping of VA, causing a change in the refractive index of the MFI surface. This process can be translated into a change in intensity difference. The sensor is capable of detecting VA in the range of 0.1–200 μM with a sensitivity of 2.58 dB/(μM) and a detection limit of 0.07 μM. The proposed sensor utilizes a sensitivity matrix that can eliminate temperature cross-sensitivity. Further the performance validation shows that the sensor has high selectivity. The recoveries in real sample detection ranged from 92 to 118%, which demonstrates its high accuracy and reliability in practical applications. Therefore, this new cascade structure reflectance sensor provides an efficient and reliable tool for the detection of VA in the food industry, which is of great significance for food safety and quality control.

{"title":"A novel cascaded reflective temperature-independent fiber-optic biosensor for trace vanillin concentration detection enhanced specificity with molecularly imprinted polymer","authors":"Dandan Sun , Ze Xu , Li Jin , Bowen Yang , Wenwen Wang , Yukun Yang , Jie Ma","doi":"10.1016/j.foodcont.2025.111217","DOIUrl":"10.1016/j.foodcont.2025.111217","url":null,"abstract":"<div><div>A cascade structured reflective sensor consisting of a microfiber interferometer (MFI) and a gold-coated tilted fiber Bragg grating (TFBG) is proposed. A molecularly imprinted polymers (MIPs) specific recognition layer is coated on the MFI surface with pore sites complementary in shape and size to vanillin (VA), which in turn enables the trapping of VA, causing a change in the refractive index of the MFI surface. This process can be translated into a change in intensity difference. The sensor is capable of detecting VA in the range of 0.1–200 μM with a sensitivity of 2.58 dB/(μM) and a detection limit of 0.07 μM. The proposed sensor utilizes a sensitivity matrix that can eliminate temperature cross-sensitivity. Further the performance validation shows that the sensor has high selectivity. The recoveries in real sample detection ranged from 92 to 118%, which demonstrates its high accuracy and reliability in practical applications. Therefore, this new cascade structure reflectance sensor provides an efficient and reliable tool for the detection of VA in the food industry, which is of great significance for food safety and quality control.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111217"},"PeriodicalIF":5.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429603","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

Widely targeted metabolomics analysis unveils the underlying mechanism of starch/carboxymethyl cellulose-based photodynamic antimicrobial packaging in delaying quality deterioration of snap beans

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111213

Rumeng Wang, Dezhuang Gong

Snap beans (Phaseolus vulgaris L.) have high nutritional value but are susceptible to senescence and spoilage after harvest. Previously, a carboxymethyl cellulose/starch-based photodynamic film (CCPF) was shown to delay the senescence process and maintain the storage quality of snap bean pods (SBPs). However, the mechanism of the CCPF effect on the preservation of snap beans remains unclear. This study first confirmed the beneficial effects of CCPF packaging on the appearance and nutritional quality of SBPs and microbial growth inhibition. Then, the regulatory mechanism by which CCPF packaging impacts the physiological metabolism of postharvest SBPs was investigated via widely targeted metabolomics. The results revealed 1802 metabolites in total SBP samples, among which 464 metabolites were significantly different between SBPs packaged with the CCPF and those packaged with a pure carboxymethyl cellulose/starch-based film (CCF) in the dark. It was found that CCPF packaging could delay the deterioration of the quality of SBPs by regulating the synthesis and decomposition of phenolic acids, flavonoids, lipids, amino acids and derivatives in postharvest SBPs. Kyoto Encyclopedia of Genes and Genomes pathway analysis revealed that compared with CCF packaging, CCPF packaging delayed the postharvest senescence of SBPs by affecting three potential metabolic pathways (isoflavone biosynthesis, flavonoid biosynthesis and nicotinate and nicotinamide metabolism), maintaining the storage quality of snap beans. This study revealed the possible mechanism by which CCPF packaging maintains the postharvest storage quality of snap beans.

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引用次数: 0

Corrigendum to “A preliminary elemental and isotopic investigation to develop authentication tools for Chinese Ganoderma lucidum” [Food Control 153 (2023) 109888]

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111210

Syed Abdul Wadood , Jing Nie , Zhenhao Li , Chunlin Li , Nanyan Zhang , Karyne M. Rogers , Yongzhi Zhang , Yuwei Yuan

引用次数: 0

Effective physical methods for aflatoxin B1 removal in food: A comprehensive review

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111215

Qingwei Cai , Lixiang Zhu , Peng Chen , Huitao Liu , Teck-Peng Loh , Zhenhua Jia , Jinling Li , Fei Fu

Aflatoxin B₁ (AFB₁), a highly toxic metabolite produced by fungi such as Aspergillus flavus and Aspergillus parasiticus, is commonly found in agricultural products and poses serious risks to human and animal health. Addressing AFB₁ contamination has become a critical concern, with detoxification strategies spanning biological, chemical, and physical approaches. Among these, physical methods stand out for their simplicity, efficiency, and scalability, making them ideal for large-scale applications. This paper examines the current pollution levels and regulatory limits of AFB₁, with a focus on advancements in physical detoxification methods. It highlights techniques such as high-temperature heating and ultraviolet irradiation for AFB₁ degradation, alongside adsorption methods utilizing materials like activated carbon, montmorillonite, and metal-organic frameworks. Additionally, the review delves into the underlying mechanisms of these physical methods and assesses their practical effectiveness. This study underscores the potential of physical detoxification methods in mitigating AFB₁ contamination, while acknowledging challenges such as preserving food quality and optimizing efficiency. The insights aim to inspire further research and innovation, particularly in developing novel adsorbents and refining treatment processes. By addressing these challenges and integrating with other detoxification strategies, physical methods hold promise as a key solution for enhancing food safety and combating mycotoxin contamination worldwide.

{"title":"Effective physical methods for aflatoxin B1 removal in food: A comprehensive review","authors":"Qingwei Cai , Lixiang Zhu , Peng Chen , Huitao Liu , Teck-Peng Loh , Zhenhua Jia , Jinling Li , Fei Fu","doi":"10.1016/j.foodcont.2025.111215","DOIUrl":"10.1016/j.foodcont.2025.111215","url":null,"abstract":"<div><div>Aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), a highly toxic metabolite produced by fungi such as <em>Aspergillus flavus</em> and <em>Aspergillus parasiticus</em>, is commonly found in agricultural products and poses serious risks to human and animal health. Addressing AFB<sub>1</sub> contamination has become a critical concern, with detoxification strategies spanning biological, chemical, and physical approaches. Among these, physical methods stand out for their simplicity, efficiency, and scalability, making them ideal for large-scale applications. This paper examines the current pollution levels and regulatory limits of AFB<sub>1</sub>, with a focus on advancements in physical detoxification methods. It highlights techniques such as high-temperature heating and ultraviolet irradiation for AFB<sub>1</sub> degradation, alongside adsorption methods utilizing materials like activated carbon, montmorillonite, and metal-organic frameworks. Additionally, the review delves into the underlying mechanisms of these physical methods and assesses their practical effectiveness. This study underscores the potential of physical detoxification methods in mitigating AFB<sub>1</sub> contamination, while acknowledging challenges such as preserving food quality and optimizing efficiency. The insights aim to inspire further research and innovation, particularly in developing novel adsorbents and refining treatment processes. By addressing these challenges and integrating with other detoxification strategies, physical methods hold promise as a key solution for enhancing food safety and combating mycotoxin contamination worldwide.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111215"},"PeriodicalIF":5.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419397","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

Smartphone app with cloud-based machine learning and visual sensor array for instrument-free detection of species, geographic origin, and quality marker in functional food Gancao 利用基于云的机器学习和视觉传感器阵列的智能手机应用程序，无需仪器即可检测功能食品中的物种、地理来源和质量标记 Gancao

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111219

Yun Huang , Aifen Hu , Lixue Ren , WanJun Long , Wei Lan , Yi He , Yuanbin She , Hengye Chen , Haiyan Fu

Glycyrrhizae Radix et Rhizoma (Gancao) is a functional food whose quality varies significantly owing to the genetic and geographical factors, and is often used by unscrupulous merchants as a substitute for profit. This study developed a rapid identification method for Gancao that determined the species, geographical origin, and main quality marker using a six-channel visual array sensor. This sensor detected the color changes resulting from the competitive coordination with metal ions and color-changing organic dyes. The combination of the array sensor with a random forest (RF) algorithm achieved 100% accuracy in identifying Gancao. Additionally, the smartphone app enabled the rapid and intelligent identification of Gancao within 1 min. The identification accuracy was 91.43%, and the prediction error of two quality markers was less than 13%. This research provides a foundation for rapid and reliable assessment of Gancao quality, enabling the industry to combat fraudulent practices effectively.

{"title":"Smartphone app with cloud-based machine learning and visual sensor array for instrument-free detection of species, geographic origin, and quality marker in functional food Gancao","authors":"Yun Huang , Aifen Hu , Lixue Ren , WanJun Long , Wei Lan , Yi He , Yuanbin She , Hengye Chen , Haiyan Fu","doi":"10.1016/j.foodcont.2025.111219","DOIUrl":"10.1016/j.foodcont.2025.111219","url":null,"abstract":"<div><div>Glycyrrhizae Radix et Rhizoma (Gancao) is a functional food whose quality varies significantly owing to the genetic and geographical factors, and is often used by unscrupulous merchants as a substitute for profit. This study developed a rapid identification method for Gancao that determined the species, geographical origin, and main quality marker using a six-channel visual array sensor. This sensor detected the color changes resulting from the competitive coordination with metal ions and color-changing organic dyes. The combination of the array sensor with a random forest (RF) algorithm achieved 100% accuracy in identifying Gancao. Additionally, the smartphone app enabled the rapid and intelligent identification of Gancao within 1 min. The identification accuracy was 91.43%, and the prediction error of two quality markers was less than 13%. This research provides a foundation for rapid and reliable assessment of Gancao quality, enabling the industry to combat fraudulent practices effectively.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111219"},"PeriodicalIF":5.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429629","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

Concentration of 210Po in vegan diet foods commercialized in Italy and dose calculation

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111221

Maria Assunta Meli, Carla Roselli

Ingestion of food and drink is one of the main routes by which radioactive elements in the environment enter the human body, which is why it is essential to know the concentration of the most significant naturally occurring and anthropogenic radionuclides in the diet.

The radionuclide that is the subject of this work is ²¹⁰Po, a radionuclide whose radiotoxicity is comparable to that of ²³⁹Pu and is about five times greater than that of ²²⁶Ra.

To date, natural and artificial radioactivity has been measured in various foodstuffs in Italy. However, there needs to be more sufficient data concerning the vegan diet. This particular diet excludes all foods of animal origin, which is becoming increasingly popular. According to Eurispes' Italy 2021 Report, it has been estimated that 2,4 % of the Italian population follows a vegan diet.

The first objective of this work was to complete previous alpha spectrometry measurement campaigns of ²¹⁰Po carried out by the same research group on typical foods of the vegan diet (legumes, cereals, and their derivatives, pseudocereals, algae, and spices) to contribute to more comprehensive databases.

The second objective was calculating the committed effective dose resulting from one year of food consumption, using the concentration data obtained in the analyzed samples.

The concentration values obtained ranged from a minimum of 0,069 ± 0,051 Bq kg⁻¹ in cereal and legume products to a maximum of 3,89 ± 2,79 Bq kg⁻¹ in algae. The committed effective dose for the average adult related to the consumption of these foods was 67,7 μSv y⁻¹.

{"title":"Concentration of 210Po in vegan diet foods commercialized in Italy and dose calculation","authors":"Maria Assunta Meli, Carla Roselli","doi":"10.1016/j.foodcont.2025.111221","DOIUrl":"10.1016/j.foodcont.2025.111221","url":null,"abstract":"<div><div>Ingestion of food and drink is one of the main routes by which radioactive elements in the environment enter the human body, which is why it is essential to know the concentration of the most significant naturally occurring and anthropogenic radionuclides in the diet.</div><div>The radionuclide that is the subject of this work is <sup>210</sup>Po, a radionuclide whose radiotoxicity is comparable to that of <sup>239</sup>Pu and is about five times greater than that of <sup>226</sup>Ra.</div><div>To date, natural and artificial radioactivity has been measured in various foodstuffs in Italy. However, there needs to be more sufficient data concerning the vegan diet. This particular diet excludes all foods of animal origin, which is becoming increasingly popular. According to Eurispes' Italy 2021 Report, it has been estimated that 2,4 % of the Italian population follows a vegan diet.</div><div>The first objective of this work was to complete previous alpha spectrometry measurement campaigns of <sup>210</sup>Po carried out by the same research group on typical foods of the vegan diet (legumes, cereals, and their derivatives, pseudocereals, algae, and spices) to contribute to more comprehensive databases.</div><div>The second objective was calculating the committed effective dose resulting from one year of food consumption, using the concentration data obtained in the analyzed samples.</div><div>The concentration values obtained ranged from a minimum of 0,069 ± 0,051 Bq kg<sup>−1</sup> in cereal and legume products to a maximum of 3,89 ± 2,79 Bq kg<sup>−1</sup> in algae. The committed effective dose for the average adult related to the consumption of these foods was 67,7 μSv y<sup>−1</sup>.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111221"},"PeriodicalIF":5.6,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143429602","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to “Stable isotopic fingerprinting of authentic basmati rice from Pakistan” [Food Control 157 (2024) 110166]

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

Food Control

Pub Date : 2025-02-12 DOI: 10.1016/j.foodcont.2025.111211

Syed Abdul Wadood , Chunlin Li , Jing Nie , Karyne M. Rogers , Hanyi Mei , Yongzhi Zhang , ImranUllah Shah , Aiza Qamar , Yuwei Yuan

引用次数: 0

Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage

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

Food Control

Pub Date : 2025-02-11 DOI: 10.1016/j.foodcont.2025.111206

Suriya Palamae , Umesh Patil , Jirakrit Saetang , Matsapume Detcharoen , Watcharapol Suyapoh , Lukai Ma , Bin Zhang , Soottawat Benjakul

Asian green mussel (Perna viridis) poses public health risks due to the contamination of pathogenic bacteria from its aquatic environment. It is highly perishable and deteriorates within 1–2 days. This study investigated the effectiveness of combining chitooligosaccharide-catechin (CC) conjugate treatment with sous vide (SV) cooking to enhance the safety, quality, and shelf life of half-shelled mussel (H-AM) edible portion (EP). H-AM samples were vacuum-packed and cooked in a water bath at 45 °C, 65 °C, and 85 °C. SV cooking at 45 °C for 30 min (SV 45/30) was the optimal condition, effectively inactivating vegetative microflora, preserving texture and protein patterns, and maintaining high edible portion yields with minimal disruption to collagen fibers, muscle, and connective tissues. When SV cooking at 45 °C was combined with 400 ppm CC (H-AM + CC + SV45/30), pathogenic and spoilage bacteria were significantly inhibited during refrigerated storage for 45 days. Untreated samples (day 5) showed increased total volatile basic nitrogen and microbial loads, while H-AM + CC + SV45/30 samples had no marked changes. Leuconostoc mesenteroides (92.27%) became predominant over Vibrio spp. and Pseudomonas spp. in the H-AM + CC + SV45/30 sample. Volatile organic compounds determined using HS-SPME-GC-EI/MS revealed that the abundance of alcohol and ketone was high in untreated samples, indicative of spoilage, while hydrocarbons were predominated in treated samples at the end of storage. Sensory evaluation confirmed acceptability of H-AM + CC + SV45/30 for up to 45 days. This study highlights the potential of CC pretreatment combined with SV cooking as an effective method to enhance microbiological safety, maintain quality, and extend the shelf life of mussels.

{"title":"Asian green mussel treated with sous vide and chitooligosaccharide-catechin conjugate: Chemical, physical, microbiological, histological properties and quality changes during refrigerated storage","authors":"Suriya Palamae , Umesh Patil , Jirakrit Saetang , Matsapume Detcharoen , Watcharapol Suyapoh , Lukai Ma , Bin Zhang , Soottawat Benjakul","doi":"10.1016/j.foodcont.2025.111206","DOIUrl":"10.1016/j.foodcont.2025.111206","url":null,"abstract":"<div><div>Asian green mussel (<em>Perna viridis</em>) poses public health risks due to the contamination of pathogenic bacteria from its aquatic environment. It is highly perishable and deteriorates within 1–2 days. This study investigated the effectiveness of combining chitooligosaccharide-catechin (CC) conjugate treatment with sous vide (SV) cooking to enhance the safety, quality, and shelf life of half-shelled mussel (H-AM) edible portion (EP). H-AM samples were vacuum-packed and cooked in a water bath at 45 °C, 65 °C, and 85 °C. SV cooking at 45 °C for 30 min (SV 45/30) was the optimal condition, effectively inactivating vegetative microflora, preserving texture and protein patterns, and maintaining high edible portion yields with minimal disruption to collagen fibers, muscle, and connective tissues. When SV cooking at 45 °C was combined with 400 ppm CC (H-AM + CC + SV45/30), pathogenic and spoilage bacteria were significantly inhibited during refrigerated storage for 45 days. Untreated samples (day 5) showed increased total volatile basic nitrogen and microbial loads, while H-AM + CC + SV45/30 samples had no marked changes. <em>Leuconostoc mesenteroides</em> (92.27%) became predominant over <em>Vibrio</em> spp. and <em>Pseudomonas</em> spp. in the H-AM + CC + SV45/30 sample. Volatile organic compounds determined using HS-SPME-GC-EI/MS revealed that the abundance of alcohol and ketone was high in untreated samples, indicative of spoilage, while hydrocarbons were predominated in treated samples at the end of storage. Sensory evaluation confirmed acceptability of H-AM + CC + SV45/30 for up to 45 days. This study highlights the potential of CC pretreatment combined with SV cooking as an effective method to enhance microbiological safety, maintain quality, and extend the shelf life of mussels.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"173 ","pages":"Article 111206"},"PeriodicalIF":5.6,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419398","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

Solidification of plant essential oils by electrostatic adsorption and Ca2+ crosslinking for pot-stewed duck neck preservation

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

Food Control

Pub Date : 2025-02-11 DOI: 10.1016/j.foodcont.2025.111214

Junping Liu , Yuhao Huang , Xing Lu , Wenzhi Yu , Kaibo Yu , Shengfeng Peng , Lei Zhou , Wei Liu

Pot-stewed duck neck (PSDN) is a popular leisure food in China. However, PSDN is rich in nutrients and has high water activity, which can easily cause the oxidation of fat and protein, and microbial growth, resulting in a short shelf life. As a potential preservative, plant essential oils have restricted application due to their poor water solubility, effumability, and easy oxidizability. In this study, the porous starch that had absorbed cinnamon and zanthoxylum essential oils (EOs) was encapsulated by electrostatic adsorption between chitosan and sodium alginate, and solid preservative (SP) was further formed by crosslinking of Ca²⁺ with sodium alginate. Results showed that SP exhibited good encapsulation property and sustained-release effect on EOs. Cinnamon EO showed antibacterial properties and the main component was cinnamaldehyde. Antioxidant property was observed in zanthoxylum EO and the main components were linalool and D-limonene. Subsequently, SP was used to preserve PSDN and stored in modified atmosphere packaging (MAP). Results showed that the SP-MAP treatment provided at least double-time extension of the PSDN shelf life for 3 and 11 days at 25 and 4 ^○C, respectively. The lower values of volatile base nitrogen and thiobarbituric acid indicated that the lipid oxidation of PSDN was delayed. Besides, microbial growth of PSDN with SP-MAP was inhibited with the lowest total viable and fungal counts, and the results of incubation and enumeration of pathogenic bacteria in PSDN samples indicated that Escherichia coli, Bacillus subtilis and Staphylococcus aureus were effectively inhibited during the storage time. Therefore, solidifying essential oils combined with MAP was a promising method to preserve pot-stewed meat products.

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