Food Control最新文献_第5页

Repurposing the food flavoring agent 3-mercapto-2-butanone as a potent polyphenol oxidase inhibitor for fresh-cut product preservation 重新利用食品调味剂3-巯基-2-丁酮作为保鲜产品的有效多酚氧化酶抑制剂

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.foodcont.2026.112020

Chang Ge , Qian Gao , Xueao Zheng , Chen Wang , Yalong Xu , Xiaozhan Qu , Yixiao Zhang , Peijian Cao , Tengfei Liu , Qiansi Chen

Enzymatic browning in fresh-cut products represents a significant quality deterioration issue impacting commercial value and consumer acceptance. This study investigated 3-mercapto-2-butanone, a naturally occurring thiol compound with established food safety approval, as a novel anti-browning agent. Concentration-response experiments demonstrated that 3-mercapto-2-butanone at 50 μL/L achieved optimal browning inhibition in fresh-cut potato shreds, maintaining excellent color after 4 days while also preventing browning in tobacco leaf pulp, confirming broad cross-species efficacy. Transcriptomic analysis revealed biphasic molecular responses: immediate modulation of phenylalanine metabolism and phenylpropanoid biosynthesis pathways, followed by sustained antioxidant enhancement and metabolic reorganization. Direct enzymatic assays confirmed potent polyphenol oxidase (PPO) inhibition, with complete activity suppression at the optimal concentration. Mechanistic studies demonstrated practical preservation of phenolic substrates while preventing quinone intermediate accumulation during enzymatic reactions. Molecular modeling revealed competitive binding at the PPO active site, with thiol groups forming stable copper coordination complexes that displaced natural substrates and prevented enzymatic oxidation. These findings establish 3-mercapto-2-butanone as a multi-target browning inhibitor operating through direct enzyme inhibition, transcriptional modulation of protective pathways, and competitive substrate displacement. The compound's established safety profile as a food flavoring agent, combined with superior efficacy compared to conventional inhibitors, positions it as a promising commercial alternative for fresh-cut produce preservation.

鲜切产品中的酶促褐变代表了影响商业价值和消费者接受度的重大质量恶化问题。3-巯基-2-丁酮是一种天然存在的巯基化合物，已获得食品安全认证，是一种新型抗褐变剂。浓度响应实验表明，50 μL/L的3-巯基-2-丁酮对鲜切马铃薯丝的褐变抑制效果最佳，4 d后仍能保持良好的色泽，同时也能抑制烟叶果肉的褐变，证实了广泛的跨物种效应。转录组学分析揭示了双相分子反应：苯丙氨酸代谢和苯丙素生物合成途径的即时调节，随后持续的抗氧化增强和代谢重组。直接酶分析证实了有效的多酚氧化酶（PPO）抑制，在最佳浓度下完全抑制活性。机理研究表明，实际保存酚底物，同时防止醌中间积累在酶促反应。分子模型显示PPO活性位点的竞争性结合，巯基形成稳定的铜配合物，取代天然底物并阻止酶氧化。这些发现证实了3-巯基-2-丁酮是一种多靶点褐变抑制剂，通过直接酶抑制、保护途径的转录调节和竞争性底物位移来起作用。与传统抑制剂相比，该化合物作为食品调味剂的安全性，加上其优越的功效，使其成为新鲜农产品保存的有前途的商业替代品。

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引用次数: 0

From field to fresh-cut: Cutting-edge preservation approaches for quality and safety optimization in beetroot 从田间到新鲜切割：甜菜根质量和安全优化的尖端保存方法

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-06 DOI: 10.1016/j.foodcont.2026.112037

Samuel Ferreira Maciel , Priscilla Efraim , Maristela da Silva do Nascimento , Anderson S. Sant’Ana , Luís Marangoni Júnior

The increasing consumer demand for fruits and vegetables highlights the importance of innovative technologies to ensure food quality and safety. Among them, beetroot stands out as a highly nutritious vegetable rich in bioactive compounds such as betalains. When marketed as minimally processed products, beetroots offer significant health benefits due to the presence of bioactive compounds as betalains, nitrates, dietary fibers, minerals, and vitamins but face challenges related to preserving sensory, microbiological, and biochemical qualities due to physiological changes induced by processing steps such as cutting, sanitation, and packaging. To ensure shelf stability and high product quality, environmentally sustainable technologies are essential; these include non-thermal methods such as pulsed light, ultraviolet radiation, ultrasound, and ozone, which effectively reduce microbial loads without compromising sensory or nutritional attributes. Additionally, chemical agents like organic acids and peracids prove effective, especially when used in combined, optimized treatments. The selection of active and intelligent packaging materials, including biopolymers derived from renewable sources, as well as modified atmosphere systems, provides functional barriers against enzymatic browning, bioactive compound degradation, and external contamination. This review highlights innovative preservation strategies aimed at enhancing the quality, safety, and added value of minimally processed beetroot, ensuring product integrity throughout the entire supply chain.

消费者对水果和蔬菜日益增长的需求凸显了创新技术对确保食品质量和安全的重要性。其中，甜菜根是一种富含甜菜素等生物活性化合物的高营养蔬菜。当作为最低限度加工产品销售时，甜菜根因其含有甜菜素、硝酸盐、膳食纤维、矿物质和维生素等生物活性化合物而具有显著的健康益处，但由于切割、卫生和包装等加工步骤引起的生理变化，甜菜根在保持感官、微生物和生化品质方面面临挑战。为了确保货架稳定性和高产品质量，环境可持续的技术是必不可少的；这些方法包括非热方法，如脉冲光、紫外线辐射、超声波和臭氧，这些方法可以有效地减少微生物负荷，而不影响感官或营养属性。此外，有机酸和过酸等化学试剂被证明是有效的，特别是在联合使用时，优化处理。活性和智能包装材料的选择，包括来自可再生资源的生物聚合物，以及改性大气系统，提供了防止酶褐变，生物活性化合物降解和外部污染的功能屏障。这篇综述强调了创新的保存策略，旨在提高质量、安全性和最低限度加工甜菜根的附加值，确保整个供应链的产品完整性。

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引用次数: 0

Genomic and one health insights into enterotoxigenic Clostridium perfringens in retail shellfish: Evidence of environmental and zoonotic circulation 零售贝类中产肠毒素产气荚膜梭菌的基因组学和健康见解：环境和人畜共患循环的证据

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.foodcont.2026.112003

Yeona Kim , Hyeonwoo Cho , Kun Taek Park

Clostridium perfringens is a widespread pathogen responsible for gastrointestinal diseases in both humans and animals, including foodborne illness. Among its toxinotypes, enterotoxigenic strains harboring the cpe gene are of particular concern due to their role in human infections and environmental persistence. Despite increasing seafood-related outbreaks, data on the prevalence and genomic characteristics of C. perfringens in retail shellfish are limited. Here, we investigated the occurrence, antimicrobial resistance (AMR) profiles, and genetic characteristics of C. perfringens isolated from manila clams and abalones obtained from Korean retail markets. The overall prevalence was 71.0 % (142/200) in manila clams and 64.5 % (129/200) in abalones. Toxinotyping identified type A as predominant (85.6 %), and 12.5 % of isolates carried the cpe gene. The highest level of AMR was observed against tetracycline (43.9 %). Whole-genome sequencing of 30 cpe-positive isolates revealed the presence of 15 virulence genes and 2 AMR determinants, with most strains harboring plasmid-borne IS1151-cpe elements. Phylogenomic analysis demonstrated close genetic relatedness between seafood-derived and human clinical strains, suggesting possible bidirectional transmission between aquatic environments and humans. These findings highlight the role of shellfish as sentinel species for tracking human-derived fecal pollution and emphasize the need for integrated One Health surveillance strategies to monitor the dissemination of AMR and toxigenic C. perfringens across aquatic, environmental, and foodborne pathways.

产气荚膜梭菌是一种广泛存在的病原体，可导致人类和动物的胃肠道疾病，包括食源性疾病。在其毒素类型中，肠产毒素菌株由于其在人类感染和环境持久性中的作用而受到特别关注。尽管与海产品有关的疫情不断增加，但关于零售贝类中产气荚膜荚膜梭菌的流行率和基因组特征的数据有限。在这里，我们研究了从韩国零售市场上获得的马尼拉蛤和鲍鱼中分离的产气荚膜杆菌的发生、耐药性（AMR）谱和遗传特征。马尼拉蛤总患病率为71.0%(142/200)，鲍鱼总患病率为64.5%（129/200）。毒素分型鉴定为A型为主（85.6%），12.5%的分离株携带cpe基因。其中四环素组AMR最高（43.9%）。30株cpe阳性菌株的全基因组测序显示存在15个毒力基因和2个AMR决定因子，其中大多数菌株含有质粒携带的IS1151-cpe元素。系统基因组学分析表明，海产菌株与人类临床菌株之间存在密切的遗传关系，表明水生环境与人类之间可能存在双向传播。这些发现强调了贝类作为追踪人类来源的粪便污染的前点物种的作用，并强调了统一健康监测战略的必要性，以监测抗菌素耐药性和产毒素产气荚膜梭菌在水生、环境和食源性途径中的传播。

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引用次数: 0

Advances in active packaging for enhanced food safety: Insights into functional additives, response strategies and applications 提高食品安全的活性包装的进展：对功能性添加剂，响应策略和应用的见解

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-19 DOI: 10.1016/j.foodcont.2026.111989

Huajuan Wang , Yi Liu , Yang Yi , Ting Min , Hongxun Wang , Liang Ke , Wenhao Hu , Changqing Hang , Zhiyong Song , Min Zhou

Given the substantial food waste occurring throughout the supply chain, the critical role of food packaging is increasingly evident. Nevertheless, contemporary food packaging largely depends on physical barriers, which fail to provide continuous protection or adapt to changes in the packaging environment. Active packaging has emerged as a promising solution, offering enduring protection to food by controlled, on-demand release of functional agents. This protective approach demonstrates considerable promise not only in extending the shelf life of products but also in elevating food safety standards and alleviating losses resulting from spoilage. Active packaging technology incorporates key functionalities, notably antimicrobial, antioxidant, and food freshness monitoring capabilities. Furthermore, extensive research into how various packaging materials respond to environmental stimuli is crucial for developing precise and effective food preservation strategies. Hence, this paper provides an overview of recent developments in active packaging, focusing on the types of functional additives typically incorporated, various release mechanisms based on specific stimuli, endogenous (such as pH, humidity, etc.), exogenous (such as light, temperature), or multiple stimuli (humidity and pH, pH and temperature, etc.). It further discusses the challenges confronting active packaging systems, such as material stability, reliability, and safety issues, while also projecting future trends. The aim is to offer valuable insights for developing more efficient, intelligent, and multifunctional active food packaging, thereby effectively extending the shelf life of food and reducing food waste.

鉴于整个供应链中发生的大量食物浪费，食品包装的关键作用越来越明显。然而，当代食品包装在很大程度上依赖于物理屏障，不能提供持续的保护，也不能适应包装环境的变化。活性包装已成为一个有前途的解决方案，提供持久的保护，通过控制，按需释放功能剂的食品。这种保护方法不仅在延长产品的保质期，而且在提高食品安全标准和减轻腐败造成的损失方面显示出相当大的希望。活性包装技术包含关键功能，特别是抗菌、抗氧化和食品新鲜度监测功能。此外，广泛研究各种包装材料对环境刺激的反应对于制定精确有效的食品保存策略至关重要。因此，本文概述了活性包装的最新发展，重点介绍了通常包含的功能添加剂的类型，基于特定刺激的各种释放机制，内源性（如pH值，湿度等），外源性（如光，温度）或多种刺激（湿度和pH值，pH值和温度等）。它进一步讨论了活性包装系统面临的挑战，如材料稳定性、可靠性和安全性问题，同时也预测了未来的趋势。目的是为开发更高效、智能和多功能的活性食品包装提供有价值的见解，从而有效地延长食品的保质期，减少食品浪费。

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引用次数: 0

Microbiological quality and compliance with good agricultural practices in edible mushrooms from small Brazilian producers 巴西小型生产商食用菌的微生物质量和良好农业规范的合规性

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-23 DOI: 10.1016/j.foodcont.2026.111975

Beatriz Dal Pian Machado , Matheus da Silva Mourão , Dionísio Pedro Amorim-Neto , Giulia Paes Strabelo , Matheus Péricles Silva Láscaris , Eugénio da Piedade Edmundo Sitoe , Bárbara Cipulo Legabão , Angelica Zaninelli Screiber , Anderson S. Sant’Ana

14 edible mushroom small producers (Lentinula edodes and Pleurotus ostreatus) from different regions of the State of São Paulo, Brazil, were selected to verify compliance with good agricultural practices, based on a checklist adapted from the MGAP USDA and quantification of microorganism levels in 70 samples (aerobic mesophilic bacteria, psychrotrophic bacteria, total coliforms, E. coli and investigation of the presence of L. monocytogenes). The total count of microorganisms ranged from 3.3 to 3.4 log CFU/g and from 3.6 to 6.3 log CFU/g, for psychrotrophic between 2.4 log CFU/g and between 2.0 and 5.3 log CFU/g for L. edodes and P. ostreatus respectively. For total coliform counts, only P. ostreatus samples showed contamination between 1.3 and 4.0 log CFU/g and E. coli was negative for all samples. For L. monocytogenes, although there were colonies characteristic of the genus, no sample confirmed positivity, with microorganisms such as Bacillus circulans, Bacillus pumilus, Cellulomonas hominis, Cellulosimicrobium cellulans, Enterococcus thailandicus and Lactococcus lactis being confirmed in the identification. Regarding good agricultural practices, several critical points were identified, such as the absence of heat treatment certificates for substrates and a high incidence of pests, which favor microbial contamination. Although L. monocytogenes was not detected, the cultivation environment proved the growth of commensal bacteria, which, although generally non-pathogenic, have been associated with infections and even deaths. It is essential to promote good agricultural practices and regulatory support to ensure the microbiological safety of mushrooms, aligning with producers' interest in delivering higher-quality products.

选取了来自巴西圣保罗州不同地区的14家食用菌小生产者（香菇和平菇），根据美国农业部MGAP的清单和70个样品（嗜氧中温细菌、嗜温细菌、总大肠菌群、大肠杆菌和对单增李斯特菌存在的调查）的微生物水平量化，验证其是否符合良好农业规范。微生物总数在3.3 ~ 3.4 log CFU/g和3.6 ~ 6.3 log CFU/g之间，萎养微生物总数分别在2.4 log CFU/g和2.0 ~ 5.3 log CFU/g之间。对于总大肠菌群计数，只有P. ostreatus样品显示污染在1.3 ~ 4.0 log CFU/g之间，大肠杆菌在所有样品中均为阴性。对于单核增生乳杆菌，虽然有属特征的菌落，但没有样品确认阳性，鉴定中确认的微生物有环状芽孢杆菌、短小芽孢杆菌、人纤维素单胞菌、纤维素微生物、泰国肠球菌、乳酸乳球菌等。关于良好的农业规范，确定了几个关键点，例如缺乏对基质的热处理证书和害虫的高发生率，这有利于微生物污染。虽然没有检测到单核增生乳杆菌，但培养环境证明了共生菌的生长，共生菌虽然一般不致病，但与感染甚至死亡有关。必须促进良好的农业规范和监管支持，以确保蘑菇的微生物安全，与生产者提供更高质量产品的利益保持一致。

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引用次数: 0

Recent advances in nanosensors for food safety: Principles, applications and future perspectives 用于食品安全的纳米传感器的最新进展：原理、应用和未来展望

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-07 DOI: 10.1016/j.foodcont.2026.112039

Sujia Jiao , Ting Zhang , Jiawei Liu , Yu Han , Qingchun Yin , Jing Wei , Long Wu

Addressing the limitations of traditional food safety testing requires rapid, sensitive, and portable analytical innovations. Nanosensors have surfaced as powerful tools for detecting pathogens and contaminants by exploiting the specific physicochemical properties of nanomaterials. This review outlines recent strides in nanosensor technology, covering material design and applications in monitoring diverse food safety indicators. Crucially, it explores the fusion of nanosensing with emerging technologies like Artificial Intelligence (AI), the Internet of Things (IoT), and Lab-on-a-Chip (LOC) systems. However, this review critically identifies that the practical transition of nanosensors from laboratory settings to complex food matrices is still hindered by significant signal interference and insufficient long-term stability of functionalized nanomaterials. While these smart platforms offer real-time decision-making potential, they introduce new complexities regarding data reliability, standardization, and regulatory acceptance. By evaluating current sensor performance against global safety standards, this work emphasizes that future trajectories must prioritize the development of robust, cost-effective, and sustainable sensing platforms that can be rigorously validated under real-world food-processing conditions.

解决传统食品安全检测的局限性需要快速、敏感和便携式的分析创新。利用纳米材料的特殊物理化学性质，纳米传感器已成为检测病原体和污染物的有力工具。本文综述了纳米传感器技术的最新进展，包括材料设计和在监测各种食品安全指标中的应用。至关重要的是，它探索了纳米传感与人工智能（AI）、物联网（IoT）和芯片实验室（LOC）系统等新兴技术的融合。然而，这篇综述批判性地指出，纳米传感器从实验室环境到复杂食物基质的实际过渡仍然受到显著的信号干扰和功能化纳米材料长期稳定性不足的阻碍。虽然这些智能平台提供了实时决策的潜力，但它们在数据可靠性、标准化和监管接受方面引入了新的复杂性。通过根据全球安全标准评估当前传感器的性能，这项工作强调，未来的发展轨迹必须优先考虑开发强大的、具有成本效益的、可持续的传感平台，这些平台可以在现实世界的食品加工条件下进行严格验证。

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引用次数: 0

Detection of deoxynivalenol, its modified forms, and zearalenone in individual oat grains using visible-near-infrared spectroscopy and near-infrared hyperspectral imaging 用可见-近红外光谱和近红外高光谱成像技术检测燕麦籽粒中的脱氧雪腐镰刀菌醇及其修饰形式和玉米赤霉烯酮

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodcont.2026.112033

Irene Teixido-Orries , Francisco Molino , Carol Verheecke-Vaessen , Angel Medina , Sonia Marín

Fusarium mycotoxins such as deoxynivalenol (DON), its modified forms, and zearalenone (ZEN) frequently contaminate oats, posing serious health and regulatory concerns. This study assessed the use of visible-near-infrared (Vis-NIR) spectroscopy and near-infrared hyperspectral imaging (NIR-HSI) to classify individual oat grains according to the European legal limits for DON (1750 μg/kg) and ZEN (100 μg/kg). NIR-HSI consistently outperformed Vis-NIR, achieving classification accuracies (CAs) above 91% and F1-scores above 0.65 for DON, ZEN and combined DON + ZEN detection. The most informative spectral regions were in the NIR ranges of 1000-1250 nm and 1300-1500 nm, associated with Fusarium-induced biochemical and structural changes in oat grains. Reducing the spectral input to 20 selected wavelengths preserved NIR-HSI performance, supporting the feasibility of multispectral implementations. These targeted, non-destructive approaches could enable early removal of the few highly contaminated grains responsible for batch rejection, improving food safety, reducing waste, and enhancing the sustainability of oat processing.

镰刀菌毒素，如脱氧雪腐镰刀菌醇（DON）及其修饰形式和玉米赤霉烯酮（ZEN）经常污染燕麦，造成严重的健康和监管问题。本研究评估了使用可见光-近红外光谱（Vis-NIR）和近红外高光谱成像（NIR-HSI）根据欧洲DON （1750 μg/kg）和ZEN （100 μg/kg）的法定限值对单个燕麦颗粒进行分类。NIR-HSI持续优于Vis-NIR，在DON、ZEN和DON + ZEN组合检测中，分类准确率（CAs）超过91%，f1得分超过0.65。在1000 ~ 1250 nm和1300 ~ 1500 nm的近红外光谱范围内信息最丰富，与镰刀菌诱导的燕麦籽粒生化和结构变化有关。将光谱输入减少到20个选定的波长，保持了NIR-HSI的性能，支持多光谱实现的可行性。这些有针对性的、非破坏性的方法可以使早期去除少数导致批次拒收的高污染谷物，提高食品安全，减少浪费，并增强燕麦加工的可持续性。

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引用次数: 0

Modelling Listeria monocytogenes contamination and application of the resilience concept in the soft cheese supply chain 单核增生李斯特菌污染模型及弹性概念在软质奶酪供应链中的应用

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-03 DOI: 10.1016/j.foodcont.2026.112032

Himani , M. Focker , J.A. Sadik , G. Samiotis , N.M.C. Hommels , L. Alteio , L. Jacxsens , P. Williams , M.H. Zwietering , H.J. van der Fels-Klerx

Listeria monocytogenes remains one of the most relevant foodborne pathogens of public health concern, particularly in ready-to-eat products. This research aims to assess the impact of selected control strategies on possible contamination with L. monocytogenes at retail in a virtual soft cheese production facility. An integrated modelling approach that combines Agent-Based Modelling (ABM) and microbial growth modelling, while embedding resilience analysis was used. The resilience of the soft cheese supply chain was evaluated using a performance indicator: the proportion of products at the end of retail storage below the EU legal threshold of 100 CFU/g. The soft cheese production facility is partitioned into three critical post-pasteurization zones: Molding, Brining, and Ripening. The baseline scenario assumed sanitation every three days, representing a standard facility operation for a soft cheese processing facility in Europe. Two potential shocks to the system were considered: elevated initial contamination of L. monocytogenes in raw milk and elevated retail temperature. In addition, three control measures: pasteurization of raw milk, daily sanitation of the facility, and lower retail temperature were considered. Model results indicated that daily sanitation lowered L. monocytogenes concentrations across post-pasteurization zones, resulting in lower contamination levels at retail. A combination of pasteurizing raw milk, sanitizing the processing facility daily, and lowering the retail temperature during cheese handling provided full resilience to L. monocytogenes contamination. These findings are derived from a simulated soft cheese production facility and should be interpreted within the context of the applied modelling assumptions and scenarios.

单核细胞增生李斯特菌仍然是引起公共卫生关注的最相关食源性病原体之一，特别是在即食产品中。本研究旨在评估选定的控制策略对虚拟软奶酪生产设施零售中可能受到单核细胞增生乳杆菌污染的影响。采用基于agent的模型（ABM）和微生物生长模型相结合的集成建模方法，同时采用嵌入弹性分析。软奶酪供应链的弹性使用绩效指标进行评估：零售存储结束时低于欧盟法定门槛100 CFU/g的产品比例。软奶酪生产设施被划分为三个关键的巴氏杀菌后区域：成型、盐水和成熟。基线情景假设每三天进行一次卫生，代表欧洲软奶酪加工设施的标准设施操作。考虑了对系统的两个潜在冲击：原料奶中单核增生乳杆菌的初始污染升高和零售温度升高。此外，还考虑了三种控制措施：原料奶的巴氏消毒、设施的日常卫生和降低零售温度。模型结果表明，日常卫生降低了巴氏杀菌后区域的单核细胞增生乳杆菌浓度，从而降低了零售的污染水平。对原料奶进行巴氏消毒，每天对加工设施进行消毒，并在奶酪处理过程中降低零售温度，这些措施相结合，可以充分抵御单核细胞增生乳杆菌的污染。这些发现来自模拟软奶酪生产设施，并应在应用建模假设和情景的背景下进行解释。

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引用次数: 0

Method development and validation of anthocyanin quantification in blueberry and bilberry powder: Analysis of the market integrity of anthocyanin-based food supplements 蓝莓和越橘粉中花青素定量方法的开发和验证：花青素类食品补充剂的市场完整性分析

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-02-05 DOI: 10.1016/j.foodcont.2026.112036

Lieselotte Jaspers, Kenn Foubert, Mart Theunis, Tania Naessens, Lissa Leus, Emmy Tuenter, Filip Kiekens, Nina Hermans

A shift towards health-conscious living has increased the popularity of plant-based food supplements, including those derived from blueberries (Vaccinium corymbosum) and bilberries (Vaccinium myrtillus), since they are rich in bioactive compounds. Among these, anthocyanins are the most prominent. As they are known for their strong antioxidant properties and numerous health benefits, anthocyanin-containing food supplements are already established on the market and continue to rise in popularity. However, the high cost of blueberries and bilberries as raw material and the lack of regulation regarding food supplements raises concerns about product quality and possible adulteration. This paper provides a developed, optimised and validated assay to quantify anthocyanins in blueberry and bilberry powder, ensuring accuracy, precision and linearity. Additionally, an HPLC-DAD method was established to analyse anthocyanin fingerprints, which are characteristic for each Vaccinium species. These two methods were then applied to investigate thirteen anthocyanin-containing food supplements available on the Belgian market in terms of content- and authenticity conformity according to their label claims. Major discrepancies arose regarding both the anthocyanin content and authenticity of the supplements. Concerning anthocyanin content, deviations from the label claim ranged from approximately 5% to 300%. When investigating authenticity, only 54% of the products could be verified as authentic. These findings raise serious concerns about the integrity of anthocyanin-based food supplements and underscore the need for stricter quality control and regulatory action. Without proper oversight, adulterated or mislabelled products mislead consumers and may pose a health risk.

注重健康的生活方式的转变增加了植物性食品补充剂的受欢迎程度，包括从蓝莓（Vaccinium corymbosum）和越桔（Vaccinium myrtillus）中提取的食品，因为它们富含生物活性化合物。其中以花青素最为突出。众所周知，花青素具有很强的抗氧化性能和许多健康益处，因此含有花青素的食品补充剂已经在市场上建立起来，并继续受到欢迎。然而，蓝莓和越橘作为原材料的高成本以及缺乏对食品补充剂的监管，引发了人们对产品质量和可能掺假的担忧。本文提供了一种开发、优化和验证的测定蓝莓和越橘粉中花青素的方法，确保了准确性、精密度和线性。此外，建立了高效液相色谱- dad法，分析了不同品种的花青素指纹图谱。然后应用这两种方法调查比利时市场上13种含花青素的食品补充剂，根据其标签声明的内容和真实性。在花青素含量和补充剂的真实性方面出现了重大差异。关于花青素含量，与标签声明的偏差范围约为5%至300%。在调查真伪时，只有54%的产品可以被核实为正品。这些发现引起了人们对花青素类食品补充剂的完整性的严重关注，并强调了更严格的质量控制和监管行动的必要性。如果没有适当的监督，掺假或贴错标签的产品会误导消费者，并可能构成健康风险。

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引用次数: 0

Cold plasma treatment duration for surface decontamination of strawberries: Impacts on pathogenic microorganisms and physicochemical quality 草莓表面去污冷等离子体处理时间：对病原微生物和理化品质的影响

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

Food Control

Pub Date : 2026-06-01 Epub Date: 2026-01-27 DOI: 10.1016/j.foodcont.2026.112019

Hope Eseose , Mario Melendez , Mariel Benigno , Dharshika Sugumaran , Subramaniam Sathivel

Cold plasma (CP) is a non-thermal technology used to inactivate pathogenic microorganisms on the surface of fresh produce. The duration of exposure is a critical factor in effectively reducing pathogens while maintaining the quality attributes of the produce. This study aimed to evaluate the effect of CP treatment time on the reduction of pathogenic microorganisms on strawberries. CP was tested against Escherichia coli, Listeria innocua, total aerobic bacteria, yeast, and mold. Strawberries were grouped based on exposure time: control (0 min), 1 min, 3 min, and 5 min. CP treatment was applied using the following parameters: 5 kV, 5000 Hz, 60 % duty cycle, and a 2 mm probe-to-sample distance. Treated samples were stored at 4 °C and analyzed for microbial counts and physicochemical properties on days 0, 1, 3, 6, 9, and 12. For E. coli, a 5-min treatment resulted in a 2.04 log CFU/g reduction on day 0, with all CP-treated samples reaching non-detectable levels by day 6. Similarly, L. innocua showed significant reduction, with the highest log reduction (3.44 ± 0.45 log CFU/g) observed on day 1 following 5-min treatment. All CP treatments reduced L. innocua to undetectable levels by day 3. In terms of quality, CP had no immediate effect on weight loss, although all samples exhibited significant weight loss over time. Color parameters remained unaffected by CP treatment or storage duration. These findings suggest that CP, particularly with a 5-min exposure, is a promising method for controlling pathogenic microorganisms on strawberries without compromising quality.

冷等离子体（CP）是一种用于灭活新鲜农产品表面病原微生物的非热技术。暴露时间是有效减少病原体同时保持农产品质量属性的关键因素。本研究旨在评价CP处理时间对草莓病原菌减少的影响。CP对大肠杆菌、李斯特菌、总需氧菌、酵母和霉菌进行了抑菌试验。草莓根据暴露时间分组：对照（0分钟）、1分钟、3分钟和5分钟。使用以下参数进行CP处理：5kv， 5000hz， 60%占空比，探针到样品的距离为2mm。处理后的样品在4°C下保存，并在第0、1、3、6、9和12天分析微生物计数和理化性质。对于大肠杆菌，5分钟的处理导致第0天减少2.04 log CFU/g，所有cp处理的样品在第6天达到不可检测的水平。同样，无痕乳杆菌也表现出显著的降低，在处理5分钟后的第1天观察到最高的对数降低（3.44±0.45 log CFU/g）。所有CP处理均在第3天将嗜毒乳杆菌降低到检测不到的水平。就质量而言，CP对体重减轻没有直接影响，尽管所有样品随着时间的推移都表现出明显的体重减轻。颜色参数不受CP处理或储存时间的影响。这些发现表明，CP，特别是5分钟的暴露，是一种很有前途的方法，可以在不影响草莓质量的情况下控制草莓上的病原微生物。

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引用次数: 0