Pub Date : 2025-03-25DOI: 10.1016/j.foodcont.2025.111321
Hee-Youn Chi , Yong-Ik Jin , Jang-Won Kim , Seung-Bin Lee , Ja-Min Lee , Seung-Hyun Kim
Reliable methods for food product origin identification are essential for establishing food safety and food control to tackle the various additives and contaminants in food trade and market systems. In this study, we examined the bulk stable isotope ratio (SIR) in the bulbs of three Korean garlic cultivars grown in four regions. In garlic samples, δ13C, δ15N, and δ34S showed significant differences among the four regions (p < 0.05), whereas δ18O did not. Linear discriminant analysis and support vector machine algorithms showed approximately 90 % overall classification accuracy for the original set in both models. In this study, we demonstrate that the bulk SIR-based supervised model method is potentially reliable, being a valuable tool for the identification of Korean garlic. Furthermore, comparing our results to other published results of foreign origin garlic, this model exhibits promising potential in distinguishing between garlic species of foreign and Korean origins.
{"title":"Discrimination of the geo-origin of Korean garlic (Allium sativum L.) using bulk stable isotope ratio and supervised chemometric modeling method","authors":"Hee-Youn Chi , Yong-Ik Jin , Jang-Won Kim , Seung-Bin Lee , Ja-Min Lee , Seung-Hyun Kim","doi":"10.1016/j.foodcont.2025.111321","DOIUrl":"10.1016/j.foodcont.2025.111321","url":null,"abstract":"<div><div>Reliable methods for food product origin identification are essential for establishing food safety and food control to tackle the various additives and contaminants in food trade and market systems. In this study, we examined the bulk stable isotope ratio (SIR) in the bulbs of three Korean garlic cultivars grown in four regions. In garlic samples, δ<sup>13</sup>C, δ<sup>15</sup>N, and δ<sup>34</sup>S showed significant differences among the four regions (<em>p</em> < 0.05), whereas δ<sup>18</sup>O did not. Linear discriminant analysis and support vector machine algorithms showed approximately 90 % overall classification accuracy for the original set in both models. In this study, we demonstrate that the bulk SIR-based supervised model method is potentially reliable, being a valuable tool for the identification of Korean garlic. Furthermore, comparing our results to other published results of foreign origin garlic, this model exhibits promising potential in distinguishing between garlic species of foreign and Korean origins.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111321"},"PeriodicalIF":5.6,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143767887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-24DOI: 10.1016/j.foodcont.2025.111319
Krisha Pant, Jon Palmer, Steve Flint
Biofilms are sessile communities of cells embedded in the extracellular matrix of polysaccharides formed to protect themselves from adverse conditions and are attached to the biotic/abiotic surfaces. In the natural environment, the probability of bacteria existing in multispecies is higher than the bacteria existing in isolation. The first step to a stable multispecies biofilm formation is the attachment and colonization of the surface by one or more bacteria. This review aimed to understand the impact of sequential attachment in overall multispecies biofilm formation, its role in defining biofilm properties, and the possible challenges it could present during the removal and disinfection process. In several cases, the highest biofilm former attached to the surface first resulting in a stronger biofilm which explains the enhanced resistance to removal in multispecies biofilm. Following the formation of a stable biofilm, environmental variables (e.g. temperature, surface, nutrient availability), and metabolic exchange between the bacteria drive the properties of biofilm, finally resulting in sequential detachment, driven by the predominant bacteria. These insights are vital in understanding biofilm formation and spatial layering of pathogenic bacteria for efficient biocontrol and removal.
{"title":"Multispecies biofilm cities and the importance of the order of colonization","authors":"Krisha Pant, Jon Palmer, Steve Flint","doi":"10.1016/j.foodcont.2025.111319","DOIUrl":"10.1016/j.foodcont.2025.111319","url":null,"abstract":"<div><div>Biofilms are sessile communities of cells embedded in the extracellular matrix of polysaccharides formed to protect themselves from adverse conditions and are attached to the biotic/abiotic surfaces. In the natural environment, the probability of bacteria existing in multispecies is higher than the bacteria existing in isolation. The first step to a stable multispecies biofilm formation is the attachment and colonization of the surface by one or more bacteria. This review aimed to understand the impact of sequential attachment in overall multispecies biofilm formation, its role in defining biofilm properties, and the possible challenges it could present during the removal and disinfection process. In several cases, the highest biofilm former attached to the surface first resulting in a stronger biofilm which explains the enhanced resistance to removal in multispecies biofilm. Following the formation of a stable biofilm, environmental variables (e.g. temperature, surface, nutrient availability), and metabolic exchange between the bacteria drive the properties of biofilm, finally resulting in sequential detachment, driven by the predominant bacteria. These insights are vital in understanding biofilm formation and spatial layering of pathogenic bacteria for efficient biocontrol and removal.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111319"},"PeriodicalIF":5.6,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704082","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}
Pork bone soup, as a traditional worldwide dish, provides an alternative way for underutilized porcine bone. With the help of household pressure cookers, preparing soup has become much more convenient and accessible. Herein, this study investigated the physicochemical changes and formation process of micro-nanoparticles (MNPs) under different stewing conditions. Results showed that after 60 min of high-pressure and 60 min of normal-pressure stewing, spherical MNPs with 295 nm of particle size and −12.9 mV of zeta potential were found. FT-IR spectroscopy and content analysis confirmed the accelerated dissolution of proteins, triglycerides, and polysaccharides. Structural evaluations using SDS-PAGE and CD spectroscopy showed that collagen was denatured and broken down into gelatin, while surface hydrophobicity and fluorescence analysis highlighted more exposed hydrophobic group. Further enzymatic hydrolysis and confocal laser scanning microscope (CLSM) revealed that triglycerides were encapsulated by proteins through the hydrophobic interaction, and polysaccharides and/or glycoconjugates were located at the outer layer of MNPs. This study not only elucidates the process of MNP formation but also emphasizes the industrial potential of pork bone soup as a sustainable source of nutrient compounds, paving the way for advancements in food processing and nutrition science.
{"title":"Physicochemical properties and formation process of micro-nanoparticles (MNPs) in pork bone soup under different stewing processing","authors":"Xinyu Kou, Wendi Teng, Jinpeng Wang, Ying Wang, Yuemei Zhang, Jinxuan Cao","doi":"10.1016/j.foodcont.2025.111317","DOIUrl":"10.1016/j.foodcont.2025.111317","url":null,"abstract":"<div><div>Pork bone soup, as a traditional worldwide dish, provides an alternative way for underutilized porcine bone. With the help of household pressure cookers, preparing soup has become much more convenient and accessible. Herein, this study investigated the physicochemical changes and formation process of micro-nanoparticles (MNPs) under different stewing conditions. Results showed that after 60 min of high-pressure and 60 min of normal-pressure stewing, spherical MNPs with 295 nm of particle size and −12.9 mV of zeta potential were found. FT-IR spectroscopy and content analysis confirmed the accelerated dissolution of proteins, triglycerides, and polysaccharides. Structural evaluations using SDS-PAGE and CD spectroscopy showed that collagen was denatured and broken down into gelatin, while surface hydrophobicity and fluorescence analysis highlighted more exposed hydrophobic group. Further enzymatic hydrolysis and confocal laser scanning microscope (CLSM) revealed that triglycerides were encapsulated by proteins through the hydrophobic interaction, and polysaccharides and/or glycoconjugates were located at the outer layer of MNPs. This study not only elucidates the process of MNP formation but also emphasizes the industrial potential of pork bone soup as a sustainable source of nutrient compounds, paving the way for advancements in food processing and nutrition science.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111317"},"PeriodicalIF":5.6,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.foodcont.2025.111314
Yuwei Lu , Li Yu , Xiaolong Kong , Qing Zhao , Lejun Yu , Qian Liu
The sarcocarp content and volume are key factors for assessing the quality of durian fruit. Non-destructive and efficient detection techniques can provide critical data support for durian breeding, postharvest technology research, and grading during industrialization processes. This study primarily investigated the potential of X-ray computed tomography (CT) in non-destructive analysis of internal durian traits and high-throughput evaluation of edible rate. The X-ray CT system was used for durian imaging. The U-Net model was utilized to segment tomographic images into background, sarcocarp, pericarp, kernels, and cavity regions. A total of 18 phenotyping traits, such as fruit volume and sarcocarp volume, were automatically calculated. To overcome the impact of tomographic image quantity on detection efficiency, a rapid prediction model for edible rate was developed using a single image. Experimental results indicated that the method based on X-ray CT system achieved mean absolute percentage error (MAPE) of 1.14 % for fruit volume and 3.09 % for sarcocarp volume when compared to manual measurements, with coefficient of determination (R2) values of 0.989 and 0.955, respectively. When predicting the edible rate based on all tomographic images, the R2 and MAPE were 0.923 and 3.39 %. Further results indicated that the edible rate prediction model based on a single image achieved R2 and MAPE values of 0.917 and 4.03 %. Overall, X-ray CT imaging technology facilitates comprehensive and accurate extraction of internal durian traits while also demonstrating its potential for high-throughput prediction of the edible rate.
{"title":"Nondestructive evaluation and high-throughput edible rate prediction method for durian based on X-ray CT and machine learning","authors":"Yuwei Lu , Li Yu , Xiaolong Kong , Qing Zhao , Lejun Yu , Qian Liu","doi":"10.1016/j.foodcont.2025.111314","DOIUrl":"10.1016/j.foodcont.2025.111314","url":null,"abstract":"<div><div>The sarcocarp content and volume are key factors for assessing the quality of durian fruit. Non-destructive and efficient detection techniques can provide critical data support for durian breeding, postharvest technology research, and grading during industrialization processes. This study primarily investigated the potential of X-ray computed tomography (CT) in non-destructive analysis of internal durian traits and high-throughput evaluation of edible rate. The X-ray CT system was used for durian imaging. The U-Net model was utilized to segment tomographic images into background, sarcocarp, pericarp, kernels, and cavity regions. A total of 18 phenotyping traits, such as fruit volume and sarcocarp volume, were automatically calculated. To overcome the impact of tomographic image quantity on detection efficiency, a rapid prediction model for edible rate was developed using a single image. Experimental results indicated that the method based on X-ray CT system achieved mean absolute percentage error (MAPE) of 1.14 % for fruit volume and 3.09 % for sarcocarp volume when compared to manual measurements, with coefficient of determination (R<sup>2</sup>) values of 0.989 and 0.955, respectively. When predicting the edible rate based on all tomographic images, the R<sup>2</sup> and MAPE were 0.923 and 3.39 %. Further results indicated that the edible rate prediction model based on a single image achieved R<sup>2</sup> and MAPE values of 0.917 and 4.03 %. Overall, X-ray CT imaging technology facilitates comprehensive and accurate extraction of internal durian traits while also demonstrating its potential for high-throughput prediction of the edible rate.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111314"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.foodcont.2025.111315
Yingshuang Lu , Yu Jiang , Mengyu Sun , Lu Dong , Xiaolong Xing , Yan Zhang , Shuo Wang
This study explores the formation of advanced glycation end products (AGEs) in chicken breast during roasting, focusing on the analytical characterization and simulation of dynamic models for the content of carboxymethyllysine (CML) and carboxyethyllysine (CEL), two key AGEs. To systematically investigate the formation patterns of AGEs, the chicken breasts were subjected to five roasting temperatures ranging from 180 °C to 230 °C. At each temperature, samples were roasted to achieve five distinct core temperatures, from 60 °C to 100 °C. Dynamic models for CML and CEL content were constructed using multiple linear regression and partial least squares methods, with the best-fit models identified based on their R2 and RMSE values, with R2 values of 0.886 for CEL, 0.954 for CML, and RMSE values indicating minimal prediction error. Our research provides a robust framework for predicting AGEs formation during roasting with validation, offering valuable insights for optimizing cooking processes to balance product quality and safety.
{"title":"Investigating roasting conditions to explore AGEs formation in chicken breast: A dynamic model approach","authors":"Yingshuang Lu , Yu Jiang , Mengyu Sun , Lu Dong , Xiaolong Xing , Yan Zhang , Shuo Wang","doi":"10.1016/j.foodcont.2025.111315","DOIUrl":"10.1016/j.foodcont.2025.111315","url":null,"abstract":"<div><div>This study explores the formation of advanced glycation end products (AGEs) in chicken breast during roasting, focusing on the analytical characterization and simulation of dynamic models for the content of carboxymethyllysine (CML) and carboxyethyllysine (CEL), two key AGEs. To systematically investigate the formation patterns of AGEs, the chicken breasts were subjected to five roasting temperatures ranging from 180 °C to 230 °C. At each temperature, samples were roasted to achieve five distinct core temperatures, from 60 °C to 100 °C. Dynamic models for CML and CEL content were constructed using multiple linear regression and partial least squares methods, with the best-fit models identified based on their <em>R</em><sup>2</sup> and RMSE values, with <em>R</em><sup>2</sup> values of 0.886 for CEL, 0.954 for CML, and RMSE values indicating minimal prediction error. Our research provides a robust framework for predicting AGEs formation during roasting with validation, offering valuable insights for optimizing cooking processes to balance product quality and safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111315"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.foodcont.2025.111313
Zekai Fan , Xiaoqing Ren , Chen Li , Bing Chen , Shiyuan Dong
High-voltage alternating electric field (HAEF) is a non-thermal food processing technique that could be used to extend the shelf lives of aquatic products. The present study aimed to investigate the effects of different HAEF (3 kV) output time actions on the freshness and metabolites of shrimp (Litopenaeus vannamei) stored at partial freezing (PF) (−3 °C), including single-used HAEF (SHAEF), interval-used HAEF (IHAEF) and continuous-used HAEF (CHAEF). Results showed that compared with the control group, the IHAEF and CHAEF-treated shrimps had slower development of melanosis, lower ployhenoloxidase (PPO) activities, pH and thiobarbituric acid-reactive substances, but showed higher weight loss throughout the storage period. Compared with the control group at day 10 of storage, the total viable counts (TVC) of IHAEF and CHAEF groups were reduced by 1.17 and 1.21 lg CFU/g, respectively. The SHAEF treatment presented a relatively limited efficiency on extending the shelf life of shrimp, with no significant difference in PPO activity than the CHAEF group only during the first 8 days of storage. Additionally, the results of untargeted metabolomics analysis showed that the action of HAEF greatly affected the quantity of metabolites. The differential metabolic pathways of the three HAEF treatments were mainly related to lipid metabolism, including sphingolipid metabolism and lipid oxidation. This study demonstrated that the IHAEF and CHAEF treatments showed more significant efficiency in extending the shelf life of shrimp through minifying the adverse effects of melanosis, lipid oxidation, and microbial growth during PF storage.
{"title":"Effects of different modes of high-voltage alternating electric field action on the freshness and metabolites of Litopenaeus vannamei during partial freezing storage","authors":"Zekai Fan , Xiaoqing Ren , Chen Li , Bing Chen , Shiyuan Dong","doi":"10.1016/j.foodcont.2025.111313","DOIUrl":"10.1016/j.foodcont.2025.111313","url":null,"abstract":"<div><div>High-voltage alternating electric field (HAEF) is a non-thermal food processing technique that could be used to extend the shelf lives of aquatic products. The present study aimed to investigate the effects of different HAEF (3 kV) output time actions on the freshness and metabolites of shrimp (<em>Litopenaeus vannamei</em>) stored at partial freezing (PF) (−3 °C), including single-used HAEF (SHAEF), interval-used HAEF (IHAEF) and continuous-used HAEF (CHAEF). Results showed that compared with the control group, the IHAEF and CHAEF-treated shrimps had slower development of melanosis, lower ployhenoloxidase (PPO) activities, pH and thiobarbituric acid-reactive substances, but showed higher weight loss throughout the storage period. Compared with the control group at day 10 of storage, the total viable counts (TVC) of IHAEF and CHAEF groups were reduced by 1.17 and 1.21 lg CFU/g, respectively. The SHAEF treatment presented a relatively limited efficiency on extending the shelf life of shrimp, with no significant difference in PPO activity than the CHAEF group only during the first 8 days of storage. Additionally, the results of untargeted metabolomics analysis showed that the action of HAEF greatly affected the quantity of metabolites. The differential metabolic pathways of the three HAEF treatments were mainly related to lipid metabolism, including sphingolipid metabolism and lipid oxidation. This study demonstrated that the IHAEF and CHAEF treatments showed more significant efficiency in extending the shelf life of shrimp through minifying the adverse effects of melanosis, lipid oxidation, and microbial growth during PF storage.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111313"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.foodcont.2025.111309
Qianhua Zhao , Yu Zhang , Dhanasekaran Solairaj , Xi Zhang , Yuchun Lu , Xiaoyun Zhang , Qiya Yang , Yuan Sui , Hongyin Zhang
Postharvest blue and gray mold diseases are major threats to kiwifruit storage, causing significant economic losses worldwide. This study developed a potent biocontrol agent by formulating a composite of eight volatile organic compounds (VOCs) produced by Wickerhamomyces anomalus. These VOCs mainly consist of esters and alcohols, with 2-Phenethyl acetate and 3-Methyl-1-butanol being the most abundant components. The VOC composite exhibited complete fungal inhibition (100 %), significantly outperforming individual VOCs, which achieved inhibition rates below 40 %. Fumigation with the VOC composite effectively controlled blue and gray mold diseases, preventing lesions at a dose of 50 units, and reducing the decay rate to 26.67 % by day 21, compared to 86.67 % in the control group. The antifungal activity was associated with inhibiting spore germination and mycelial growth, structural deformation and collapse of fungal cells, and disruption of cell membrane integrity. Furthermore, the VOC composite enhanced antioxidant enzyme activities and promoted the accumulation of disease-resistant metabolites, such as total phenols and flavonoids, boosting systemic resistance in kiwifruit. These findings highlight the potential of microbial VOCs as sustainable and eco-friendly biocontrol agents for managing postharvest diseases in kiwifruit.
{"title":"A novel volatile organic compound composite from Wickerhamomyces anomalus controls blue and gray mold of kiwifruit through direct inhibition and host resistance activation","authors":"Qianhua Zhao , Yu Zhang , Dhanasekaran Solairaj , Xi Zhang , Yuchun Lu , Xiaoyun Zhang , Qiya Yang , Yuan Sui , Hongyin Zhang","doi":"10.1016/j.foodcont.2025.111309","DOIUrl":"10.1016/j.foodcont.2025.111309","url":null,"abstract":"<div><div>Postharvest blue and gray mold diseases are major threats to kiwifruit storage, causing significant economic losses worldwide. This study developed a potent biocontrol agent by formulating a composite of eight volatile organic compounds (VOCs) produced by <em>Wickerhamomyces anomalus</em>. These VOCs mainly consist of esters and alcohols, with 2-Phenethyl acetate and 3-Methyl-1-butanol being the most abundant components. The VOC composite exhibited complete fungal inhibition (100 %), significantly outperforming individual VOCs, which achieved inhibition rates below 40 %. Fumigation with the VOC composite effectively controlled blue and gray mold diseases, preventing lesions at a dose of 50 units, and reducing the decay rate to 26.67 % by day 21, compared to 86.67 % in the control group. The antifungal activity was associated with inhibiting spore germination and mycelial growth, structural deformation and collapse of fungal cells, and disruption of cell membrane integrity. Furthermore, the VOC composite enhanced antioxidant enzyme activities and promoted the accumulation of disease-resistant metabolites, such as total phenols and flavonoids, boosting systemic resistance in kiwifruit. These findings highlight the potential of microbial VOCs as sustainable and eco-friendly biocontrol agents for managing postharvest diseases in kiwifruit.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111309"},"PeriodicalIF":5.6,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-19DOI: 10.1016/j.foodcont.2025.111312
Hui Yang , Xiaoying Wang , Yihong Wang , Weipeng Xu , Ziyi Zhang , Chunling Zhang , Zhongguo Shan , Xin Wang , Chao Shi
This study explores the synergistic antibacterial effects of ultrasound (US) combined with calcium chloride-slightly acidic electrolyzed water (CaCl2-SAEW) against Salmonella Thompson and the application in the cleaning and preservation of sliced onions. The results showed that the antimicrobial effect of US + CaCl2-SAEW was superior to the single treatment. A treatment of 161 W/cm2 US combined with 1.5 mg/L CaCl2-SAEW for 10 min reduced S. Thompson populations from 7.63 ± 0.15 CFU/mL to 2.71 ± 0.04 log CFU/mL. The antimicrobial mechanism was elucidated through an in-depth investigation of the destabilizing effects of CaCl2-SAEW on bacterial membranes induced by US. N-Phenyl-l-naphthylamine and flow cytometry showed that US enhanced the exacerbation of CaCl2-SAEW on the permeability changes and disruption of the integrity of S. Thompson cell membranes. Field emission scanning electron microscope observed irreversible damage to the structure of cell membranes by US + CaCl2-SAEW. In addition, US + CaCl2-SAEW significantly (p < 0.05) enhanced the storage efficacy of onion slices. Ca+2 played a key role in mitigating the quality deterioration of onions during storage, highlighting the dual function of Ca+2 in enhancing the antimicrobial efficacy and maintaining the quality of the product with US + SAEW. These findings suggest that US + CaCl2-SAEW offers a promising application strategy for the cleaning and preservation of fresh-cut fruits and vegetables.
{"title":"Dual functionality of ultrasound-CaCl2-slightly acidic electrolyzed water: Efficient Salmonella Thompson reduction and onion freshness retention","authors":"Hui Yang , Xiaoying Wang , Yihong Wang , Weipeng Xu , Ziyi Zhang , Chunling Zhang , Zhongguo Shan , Xin Wang , Chao Shi","doi":"10.1016/j.foodcont.2025.111312","DOIUrl":"10.1016/j.foodcont.2025.111312","url":null,"abstract":"<div><div>This study explores the synergistic antibacterial effects of ultrasound (US) combined with calcium chloride-slightly acidic electrolyzed water (CaCl<sub>2</sub>-SAEW) against <em>Salmonella</em> Thompson and the application in the cleaning and preservation of sliced onions. The results showed that the antimicrobial effect of US + CaCl<sub>2</sub>-SAEW was superior to the single treatment. A treatment of 161 W/cm<sup>2</sup> US combined with 1.5 mg/L CaCl<sub>2</sub>-SAEW for 10 min reduced <em>S.</em> Thompson populations from 7.63 ± 0.15 CFU/mL to 2.71 ± 0.04 log CFU/mL. The antimicrobial mechanism was elucidated through an in-depth investigation of the destabilizing effects of CaCl<sub>2</sub>-SAEW on bacterial membranes induced by US. N-Phenyl-l-naphthylamine and flow cytometry showed that US enhanced the exacerbation of CaCl<sub>2</sub>-SAEW on the permeability changes and disruption of the integrity of <em>S.</em> Thompson cell membranes. Field emission scanning electron microscope observed irreversible damage to the structure of cell membranes by US + CaCl<sub>2</sub>-SAEW. In addition, US + CaCl<sub>2</sub>-SAEW significantly (<em>p</em> < 0.05) enhanced the storage efficacy of onion slices. Ca<sup>+2</sup> played a key role in mitigating the quality deterioration of onions during storage, highlighting the dual function of Ca<sup>+2</sup> in enhancing the antimicrobial efficacy and maintaining the quality of the product with US + SAEW. These findings suggest that US + CaCl<sub>2</sub>-SAEW offers a promising application strategy for the cleaning and preservation of fresh-cut fruits and vegetables.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111312"},"PeriodicalIF":5.6,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-19DOI: 10.1016/j.foodcont.2025.111310
Minping Wu , Zhuangwei Shi , Haiyu Zhang , Rui Wang , Jiayi Chu , Shao Quan Liu , Heming Zhang , Hai Bi , Weihua Huang , Rui Zhou , Chenhui Wang
The current study investigates the potential of machine learning-assisted visible/near-infrared hyperspectral imaging (Vis-NIR HSI) for rapid and non-invasive evaluation of the overall flavor quality of green coffee beans. Spectral data was subjected to preprocessing and machine learning (ML) batch effect removal. Multivariate statistical analysis and various ML classifiers were compared and optimized for pass/fail flavor quality grading following non-few-shot and few-shot learning frameworks. Involving the full training dataset, the non-few-shot learning binary grading model achieved 100% accuracy using linear discrimination analysis (LDA). The few-shot learning model trained with data from only four of the 13 coffee bean types yielded the highest discrimination accuracies of 99% and 97%, in the internal validation and external evaluation, respectively, using the ensemble learning algorithm of LightGBM. Furthermore, the incorporation of ML batch effect removal enhanced the few-shot learning LightGBM model accuracy by 27% in external evaluation. The results demonstrate that assisted by ML batch effect removal and classification, Vis-NIR HSI serves as a rapid, sensitive, robust, and practical tool for evaluating the flavor potential of green coffee beans, especially when labeled data for training is limited.
{"title":"Predicting the flavor potential of green coffee beans with machine learning-assisted visible/near-infrared hyperspectral imaging (Vis-NIR HSI): Batch effect removal and few-shot learning framework","authors":"Minping Wu , Zhuangwei Shi , Haiyu Zhang , Rui Wang , Jiayi Chu , Shao Quan Liu , Heming Zhang , Hai Bi , Weihua Huang , Rui Zhou , Chenhui Wang","doi":"10.1016/j.foodcont.2025.111310","DOIUrl":"10.1016/j.foodcont.2025.111310","url":null,"abstract":"<div><div>The current study investigates the potential of machine learning-assisted visible/near-infrared hyperspectral imaging (Vis-NIR HSI) for rapid and non-invasive evaluation of the overall flavor quality of green coffee beans. Spectral data was subjected to preprocessing and machine learning (ML) batch effect removal. Multivariate statistical analysis and various ML classifiers were compared and optimized for pass/fail flavor quality grading following non-few-shot and few-shot learning frameworks. Involving the full training dataset, the non-few-shot learning binary grading model achieved 100% accuracy using linear discrimination analysis (LDA). The few-shot learning model trained with data from only four of the 13 coffee bean types yielded the highest discrimination accuracies of 99% and 97%, in the internal validation and external evaluation, respectively, using the ensemble learning algorithm of LightGBM. Furthermore, the incorporation of ML batch effect removal enhanced the few-shot learning LightGBM model accuracy by 27% in external evaluation. The results demonstrate that assisted by ML batch effect removal and classification, Vis-NIR HSI serves as a rapid, sensitive, robust, and practical tool for evaluating the flavor potential of green coffee beans, especially when labeled data for training is limited.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111310"},"PeriodicalIF":5.6,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-19DOI: 10.1016/j.foodcont.2025.111308
Mohamad Shahrimi Hashim , Salma Mohamad Yusop , Irman Abdul Rahman , Ahsanulkhaliqin Abdul Wahab , Athirah Hizwani Rosdey
This study aimed to evaluate the effects of gamma irradiation at doses of 0, 5, 10, 15, and 20 kGy on smoked duck breast, focusing on various aspects of quality, including microbiological, physicochemical, and proximate composition as well as fatty acid profiling. Gamma irradiation was selected for its efficacy in prolonging shelf life while preserving product quality at a reasonable cost. Duck breasts were subjected to warm smoking, cut into 20 g cubes, and vacuum packed. The samples were divided into five treatment groups: a non-irradiated control group stored at −18 °C and four irradiated groups exposed to 5, 10, 15, and 20 kGy, which were stored at room temperature. The result showed that gamma irradiation at 5–20 kGy significantly reduced microbes, ash, moisture, protein, SFA, and PUFA in smoked duck breast while increasing MUFA, fat content, and a∗ value. While this approach alters carbohydrate content, it has minimal impact on pH, acidity, water activity, water-holding capacity, colour (L∗, b∗), or texture. This study indicates that lower gamma irradiation doses (5–10 kGy) effectively control microbes and lipid oxidation, preserving smoked duck breast quality, while higher doses (15–20 kGy) may impair flavour quality due to increased oxidation. This study distinctively examines gamma-irradiated warm-smoked duck breast at room temperature, highlighting its shelf stability potential beyond refrigerated or frozen storage. The discovery can be utilised for industrial applications to predict the optimum gamma dose for poultry products.
{"title":"Impact of gamma irradiation on the quality parameters and composition of smoked duck breast","authors":"Mohamad Shahrimi Hashim , Salma Mohamad Yusop , Irman Abdul Rahman , Ahsanulkhaliqin Abdul Wahab , Athirah Hizwani Rosdey","doi":"10.1016/j.foodcont.2025.111308","DOIUrl":"10.1016/j.foodcont.2025.111308","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of gamma irradiation at doses of 0, 5, 10, 15, and 20 kGy on smoked duck breast, focusing on various aspects of quality, including microbiological, physicochemical, and proximate composition as well as fatty acid profiling. Gamma irradiation was selected for its efficacy in prolonging shelf life while preserving product quality at a reasonable cost. Duck breasts were subjected to warm smoking, cut into 20 g cubes, and vacuum packed. The samples were divided into five treatment groups: a non-irradiated control group stored at −18 °C and four irradiated groups exposed to 5, 10, 15, and 20 kGy, which were stored at room temperature. The result showed that gamma irradiation at 5–20 kGy significantly reduced microbes, ash, moisture, protein, SFA, and PUFA in smoked duck breast while increasing MUFA, fat content, and a∗ value. While this approach alters carbohydrate content, it has minimal impact on pH, acidity, water activity, water-holding capacity, colour (L∗, b∗), or texture. This study indicates that lower gamma irradiation doses (5–10 kGy) effectively control microbes and lipid oxidation, preserving smoked duck breast quality, while higher doses (15–20 kGy) may impair flavour quality due to increased oxidation. This study distinctively examines gamma-irradiated warm-smoked duck breast at room temperature, highlighting its shelf stability potential beyond refrigerated or frozen storage. The discovery can be utilised for industrial applications to predict the optimum gamma dose for poultry products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111308"},"PeriodicalIF":5.6,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143684065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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