Pub Date : 2026-06-01Epub Date: 2026-01-29DOI: 10.1016/j.foodcont.2026.112021
Mustapha Muhammad Nasiru , Evans Frimpong Boateng , Fawze Alnadari , Sanusi Shamsudeen Nassarawa , Abdullateef Taiye Mustapha , Abdulaziz Nuhu Jibril , Jin Feng , Jiangfeng Song , Jin Wang , Wenjing Yan , Jianhao Zhang , Chunyang Li
Aflatoxin contamination in corn and peanuts poses significant risks to human and animal health, making effective decontamination essential. Nonthermal Plasma (NTP) treatment has emerged as a promising method for degrading aflatoxin B1 (AFB1), a potent carcinogen. This study investigated the efficacy of NTP at 160 kV and 150 Hz for 1–5 min in degrading AFB1 in corn and peanuts. The results showed that NTP treatment effectively reduced AFB1 concentrations, with corn exhibiting greater susceptibility than peanuts. The degradation followed a Zero-Order kinetic model, suggesting that the degradation rate was independent of AFB1 concentration. Reactive species generated during NTP treatment, including ozone, hydrogen peroxide, and hydroxyl radicals, played a pivotal role in the degradation process. Additionally, the study examined the impact of NTP on the physicochemical properties of the crops, revealing mild changes in nutritional composition, with more significant effects observed in corn. The NTP treatment also altered the texture and microstructure of both crops, enhancing gumminess and roughness, particularly in corn. This research highlighted NTP as a viable, efficient, and environmentally friendly solution for reducing aflatoxin contamination in food products.
{"title":"Mechanistic elucidation of aflatoxin B1 degradation in corn and peanuts via nonthermal plasma: Reactive species and kinetic insights","authors":"Mustapha Muhammad Nasiru , Evans Frimpong Boateng , Fawze Alnadari , Sanusi Shamsudeen Nassarawa , Abdullateef Taiye Mustapha , Abdulaziz Nuhu Jibril , Jin Feng , Jiangfeng Song , Jin Wang , Wenjing Yan , Jianhao Zhang , Chunyang Li","doi":"10.1016/j.foodcont.2026.112021","DOIUrl":"10.1016/j.foodcont.2026.112021","url":null,"abstract":"<div><div>Aflatoxin contamination in corn and peanuts poses significant risks to human and animal health, making effective decontamination essential. Nonthermal Plasma (NTP) treatment has emerged as a promising method for degrading aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), a potent carcinogen. This study investigated the efficacy of NTP at 160 kV and 150 Hz for 1–5 min in degrading AFB<sub>1</sub> in corn and peanuts. The results showed that NTP treatment effectively reduced AFB<sub>1</sub> concentrations, with corn exhibiting greater susceptibility than peanuts. The degradation followed a Zero-Order kinetic model, suggesting that the degradation rate was independent of AFB<sub>1</sub> concentration. Reactive species generated during NTP treatment, including ozone, hydrogen peroxide, and hydroxyl radicals, played a pivotal role in the degradation process. Additionally, the study examined the impact of NTP on the physicochemical properties of the crops, revealing mild changes in nutritional composition, with more significant effects observed in corn. The NTP treatment also altered the texture and microstructure of both crops, enhancing gumminess and roughness, particularly in corn. This research highlighted NTP as a viable, efficient, and environmentally friendly solution for reducing aflatoxin contamination in food products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112021"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170647","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 : 2026-06-01Epub Date: 2026-02-02DOI: 10.1016/j.foodcont.2026.112031
Min Ouyang, Qinlu Lin, Liyi Zhou
Intelligent hydrogels play a significant role as packaging materials in the real-time monitoring of food freshness. This review gives an overview of the recent application of fluorescent hydrogel for food freshness detection, which aims to develop new intelligent indicators and expand their application in food packaging. Firstly, we comprehensively introduce the chemical indicators for the freshness of meat and aquatic products. Secondly, the construction of different types of fluorescent hydrogel was presented and the advantages and limitations of different construction strategies are compared. Besides, the latest progress of fluorescent hydrogels for monitoring food freshness, with a particular focus on the meat and aquatic products applications, is summarized. Finally, the potential and limitations of current fluorescent hydrogels for monitoring the freshness of meat and aquatic products are presented.
{"title":"Fluorescent hydrogels as intelligent food packaging: An intelligent indicator for monitoring of meat and aquatic products freshness","authors":"Min Ouyang, Qinlu Lin, Liyi Zhou","doi":"10.1016/j.foodcont.2026.112031","DOIUrl":"10.1016/j.foodcont.2026.112031","url":null,"abstract":"<div><div>Intelligent hydrogels play a significant role as packaging materials in the real-time monitoring of food freshness. This review gives an overview of the recent application of fluorescent hydrogel for food freshness detection, which aims to develop new intelligent indicators and expand their application in food packaging. Firstly, we comprehensively introduce the chemical indicators for the freshness of meat and aquatic products. Secondly, the construction of different types of fluorescent hydrogel was presented and the advantages and limitations of different construction strategies are compared. Besides, the latest progress of fluorescent hydrogels for monitoring food freshness, with a particular focus on the meat and aquatic products applications, is summarized. Finally, the potential and limitations of current fluorescent hydrogels for monitoring the freshness of meat and aquatic products are presented.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112031"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170653","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 : 2026-06-01Epub Date: 2026-01-19DOI: 10.1016/j.foodcont.2026.111992
Jiaqi Tan , Xin Du , Haijing Li , Ying Li , Quanyu Zhang , Xiufang Xia , Yujuan Xu
Livestock and its prepared dishes (LPDs) have gradually become a new highlight in the meat consumption market with the rapid development of new catering methods in recent years. However, quality deterioration is inevitable during processing, storage, transportation, and packaging. Nowadays, consumers demand healthier and higher quality meat dishes compared to previous demands. Exploring the factors affecting the quality of LPDs, analyzing the mechanisms of quality deterioration, and finding strategies to improve their quality are crucial for growing market consumption. This paper's main objectives are as follows: 1) review the quality evaluation of livestock (color, tenderness, flavor, and water holding capacity); 2) discuss the reasons and mechanisms for the quality formation of LPDs; 3) comprehensively summarize the physical, chemical, and biological methods for improving their quality; 4) systematically review the challenges and prospects currently faced by LPDs industry. The findings can provide new ideas for the standardization, safety, nutrition, and intelligence of LPDs, as well as the reference for innovation and sustainable development of the prepared dishes industry.
{"title":"Insights into quality evaluation, factors, deterioration mechanisms, and improving strategies of livestock and its prepared dishes: An updated overview","authors":"Jiaqi Tan , Xin Du , Haijing Li , Ying Li , Quanyu Zhang , Xiufang Xia , Yujuan Xu","doi":"10.1016/j.foodcont.2026.111992","DOIUrl":"10.1016/j.foodcont.2026.111992","url":null,"abstract":"<div><div>Livestock and its prepared dishes (LPDs) have gradually become a new highlight in the meat consumption market with the rapid development of new catering methods in recent years. However, quality deterioration is inevitable during processing, storage, transportation, and packaging. Nowadays, consumers demand healthier and higher quality meat dishes compared to previous demands. Exploring the factors affecting the quality of LPDs, analyzing the mechanisms of quality deterioration, and finding strategies to improve their quality are crucial for growing market consumption. This paper's main objectives are as follows: 1) review the quality evaluation of livestock (color, tenderness, flavor, and water holding capacity); 2) discuss the reasons and mechanisms for the quality formation of LPDs; 3) comprehensively summarize the physical, chemical, and biological methods for improving their quality; 4) systematically review the challenges and prospects currently faced by LPDs industry. The findings can provide new ideas for the standardization, safety, nutrition, and intelligence of LPDs, as well as the reference for innovation and sustainable development of the prepared dishes industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111992"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146024938","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 : 2026-06-01Epub Date: 2026-01-31DOI: 10.1016/j.foodcont.2026.112025
Daoyu Liu , Liangbin Hu , Enbo Xu , Huan Cheng , Hongbo Li , Dan Xu , Jiayi Zhang , Lishan Yao , Lu Tian , Xiaolin Zhu , Feilei Zhu , Jing Wang , Haizhen Mo , Zhenbin Liu
Intelligent colorimetric labels offer a promising approach for monitoring food freshness, yet their practical application is limited by poor stability and dye leakage under high-humidity conditions. In this study, bromothymol blue (BTB) and methyl red (MR) dyes were loaded onto chitosan (CS) gelatin (GE) microspheres to prevent dye leakage and improve CO2 sensitivity. The chromogenic microsphere (CGMB) was then embedded in a hydrophobic ethyl cellulose matrix to construct a water-resistant intelligent sensing film. The scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR) results indicated that the colorants were successfully loaded into the microsphere, and dispersed homogeneously throughout the ethyl cellulose (EC) matrix. The composite films incorporated CGMB exhibit enhanced hydrophobicity and high water resistance, also with significantly lower swelling rates than that of GE films. Moreover, the composite films demonstrate higher CO2 permeability compared to traditional CS and GE films and undergoes a linear chromatic transition, allowing for dynamic correlation with indicators such as fruit respiration intensity. Application to kiwifruit, strawberry, and blueberry packaging confirmed that the labels provided accurate, real-time freshness monitoring. These findings demonstrate a robust and leak-free sensing platform that addresses the limitations of traditional water-soluble films and provides an innovative solution for intelligent packaging.
{"title":"CO2-responsive ethyl cellulose–microsphere films for postharvest freshness monitoring of fresh products","authors":"Daoyu Liu , Liangbin Hu , Enbo Xu , Huan Cheng , Hongbo Li , Dan Xu , Jiayi Zhang , Lishan Yao , Lu Tian , Xiaolin Zhu , Feilei Zhu , Jing Wang , Haizhen Mo , Zhenbin Liu","doi":"10.1016/j.foodcont.2026.112025","DOIUrl":"10.1016/j.foodcont.2026.112025","url":null,"abstract":"<div><div>Intelligent colorimetric labels offer a promising approach for monitoring food freshness, yet their practical application is limited by poor stability and dye leakage under high-humidity conditions. In this study, bromothymol blue (BTB) and methyl red (MR) dyes were loaded onto chitosan (CS) gelatin (GE) microspheres to prevent dye leakage and improve CO<sub>2</sub> sensitivity. The chromogenic microsphere (CGMB) was then embedded in a hydrophobic ethyl cellulose matrix to construct a water-resistant intelligent sensing film. The scanning electron microscopy (SEM) and Fourier-transform infrared (FTIR) results indicated that the colorants were successfully loaded into the microsphere, and dispersed homogeneously throughout the ethyl cellulose (EC) matrix. The composite films incorporated CGMB exhibit enhanced hydrophobicity and high water resistance, also with significantly lower swelling rates than that of GE films. Moreover, the composite films demonstrate higher CO<sub>2</sub> permeability compared to traditional CS and GE films and undergoes a linear chromatic transition, allowing for dynamic correlation with indicators such as fruit respiration intensity. Application to kiwifruit, strawberry, and blueberry packaging confirmed that the labels provided accurate, real-time freshness monitoring. These findings demonstrate a robust and leak-free sensing platform that addresses the limitations of traditional water-soluble films and provides an innovative solution for intelligent packaging.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112025"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170610","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 : 2026-06-01Epub Date: 2026-02-10DOI: 10.1016/j.foodcont.2026.112048
Chiara Cevoli, Marco Mingrone, Angelo Fabbri
Authenticating the geographical origin of pistachios is crucial to protect premium varieties such as the PDO “Bronte Green Pistachio” from fraud. This study investigates the potential of visible/near-infrared (Vis/NIR) hyperspectral imaging (HSI) combined with chemometric and machine learning methods for discriminating pistachios from different geographical origins. Traceable batches of Pistacia vera L. from Iran, California (USA), Turkey, and Italy (Bronte and non-Bronte Sicily) were analysed in three sample forms: whole kernels, bulk samples, and ground powders using a 400–1000 nm HSI system. Spectral data were processed using Partial Least Squares–Discriminant Analysis (PLS-DA) and Multilayer Perceptron Artificial Neural Networks (MLP-ANN). PLS-DA achieved high discrimination among the four origins, with overall test set accuracies above 98% for bulk and powder samples, and slightly lower accuracies for individual kernels (86%). MLP-ANN models confirmed the high predictive potential, yielding comparable accuracies (>90%), particularly for ground samples (up to 100%). When focusing on the binary classification between Bronte and non-Bronte Sicilian pistachios, PLS-DA achieved satisfactory discrimination only for bulk/powder samples and not for single kernels, despite the high similarity between the two groups, achieving classification accuracies of 100% for Bronte and 97% for non-Bronte pistachios. Pixel-wise classification maps demonstrated the feasibility of spatially resolved origin prediction. The results indicate promising potential for laboratory-based quality control and traceability applications in the nut industry.
{"title":"Hyperspectral imaging and linear and nonlinear machine learning for tracing the geographical origin of pistachios","authors":"Chiara Cevoli, Marco Mingrone, Angelo Fabbri","doi":"10.1016/j.foodcont.2026.112048","DOIUrl":"10.1016/j.foodcont.2026.112048","url":null,"abstract":"<div><div>Authenticating the geographical origin of pistachios is crucial to protect premium varieties such as the PDO “Bronte Green Pistachio” from fraud. This study investigates the potential of visible/near-infrared (Vis/NIR) hyperspectral imaging (HSI) combined with chemometric and machine learning methods for discriminating pistachios from different geographical origins. Traceable batches of <em>Pistacia vera L.</em> from Iran, California (USA), Turkey, and Italy (Bronte and non-Bronte Sicily) were analysed in three sample forms: whole kernels, bulk samples, and ground powders using a 400–1000 nm HSI system. Spectral data were processed using Partial Least Squares–Discriminant Analysis (PLS-DA) and Multilayer Perceptron Artificial Neural Networks (MLP-ANN). PLS-DA achieved high discrimination among the four origins, with overall test set accuracies above 98% for bulk and powder samples, and slightly lower accuracies for individual kernels (86%). MLP-ANN models confirmed the high predictive potential, yielding comparable accuracies (>90%), particularly for ground samples (up to 100%). When focusing on the binary classification between Bronte and non-Bronte Sicilian pistachios, PLS-DA achieved satisfactory discrimination only for bulk/powder samples and not for single kernels, despite the high similarity between the two groups, achieving classification accuracies of 100% for Bronte and 97% for non-Bronte pistachios. Pixel-wise classification maps demonstrated the feasibility of spatially resolved origin prediction. The results indicate promising potential for laboratory-based quality control and traceability applications in the nut industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 112048"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170648","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 : 2026-06-01Epub Date: 2026-01-09DOI: 10.1016/j.foodcont.2026.111967
Federico Tomasello , Valentina Indio , Laura Prandini , Antonio Valero Diaz , Andrea Serraino , Federica Giacometti , Alessandra De Cesare , Federica Savini
The consumption of processed seafood in the European Union has significantly grown, raising food safety concerns, especially for ready to eat products that are consumed without cooking. This growing market interest has driven innovations, including patented fish dry-curing cabinets. Among biological hazards, Listeria monocytogenes is of particular concern in seafood, prompting regulatory scrutiny and the need for predictive modelling to assess its potential growth. This study aims to assess the performance of a model predicting the behavior of L. monocytogenes in vacuum-packed dry-cured fish under dynamic temperature conditions. The fish tested included salmon, swordfish, and tuna, processed following standardized curing and processing methods. A mixture of three L. monocytogenes strains was used for the challenge tests, ensuring a controlled level of contamination. Microbiological and physicochemical parameters, as well as growth dynamics of L. monocytogenes, were measured throughout the shelf life of the products. A dynamic Baranyi model coupled with a secondary cardinal model was employed to simulate the bacterial growth under varying temperature profiles, utilizing established equations to predict microbial behavior. Initial water activity (aw) and pH values showed stability throughout the study period. L. monocytogenes exhibited growth in salmon and swordfish, while it declined in tuna, probably due to unfavorable aw conditions (0.904 ± 0.010). The model demonstrated good predictive accuracy, with the majority of predictions (88.89 % for salmon and 77.22 % for swordfish) falling within an acceptable prediction zone. This study provides valuable insights into the growth dynamics of L. monocytogenes in dry-cured fish products. The evaluated predictive model can be applied by seafood producers to assess L. monocytogenes risk and make informed decisions about dry-cured fish products shelf life and storage conditions.
{"title":"Performance assessment of a predictive microbiology framework for Listeria monocytogenes growth in dry-cured fish","authors":"Federico Tomasello , Valentina Indio , Laura Prandini , Antonio Valero Diaz , Andrea Serraino , Federica Giacometti , Alessandra De Cesare , Federica Savini","doi":"10.1016/j.foodcont.2026.111967","DOIUrl":"10.1016/j.foodcont.2026.111967","url":null,"abstract":"<div><div>The consumption of processed seafood in the European Union has significantly grown, raising food safety concerns, especially for ready to eat products that are consumed without cooking. This growing market interest has driven innovations, including patented fish dry-curing cabinets. Among biological hazards, <em>Listeria monocytogenes</em> is of particular concern in seafood, prompting regulatory scrutiny and the need for predictive modelling to assess its potential growth. This study aims to assess the performance of a model predicting the behavior of <em>L. monocytogenes</em> in vacuum-packed dry-cured fish under dynamic temperature conditions. The fish tested included salmon, swordfish, and tuna, processed following standardized curing and processing methods. A mixture of three <em>L. monocytogenes</em> strains was used for the challenge tests, ensuring a controlled level of contamination. Microbiological and physicochemical parameters, as well as growth dynamics of <em>L. monocytogenes,</em> were measured throughout the shelf life of the products. A dynamic Baranyi model coupled with a secondary cardinal model was employed to simulate the bacterial growth under varying temperature profiles, utilizing established equations to predict microbial behavior. Initial water activity (a<sub>w</sub>) and pH values showed stability throughout the study period. <em>L. monocytogenes</em> exhibited growth in salmon and swordfish, while it declined in tuna, probably due to unfavorable a<sub>w</sub> conditions (0.904 ± 0.010). The model demonstrated good predictive accuracy, with the majority of predictions (88.89 % for salmon and 77.22 % for swordfish) falling within an acceptable prediction zone. This study provides valuable insights into the growth dynamics of <em>L. monocytogenes</em> in dry-cured fish products. The evaluated predictive model can be applied by seafood producers to assess <em>L. monocytogenes</em> risk and make informed decisions about dry-cured fish products shelf life and storage conditions.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"184 ","pages":"Article 111967"},"PeriodicalIF":6.3,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145969303","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 : 2026-05-01Epub Date: 2026-01-12DOI: 10.1016/j.foodcont.2026.111971
Yi-Ming Yang , Bin-Hui Liao , Jin-Miao Zhao , Ying-Gou Zhao , Xiao-Gan Chen , Wen-Han Fan , Li-Qing Mei , Si-Qi Zhang , Hao-Wei Guo , Shu-Ying Gong , Jing-Fei Zhang , Fang-Yuan Fan
Albino green tea, a premium tea product characterized by delicate fresh-green aroma profile, demonstrates pronounced vulnerability to quality deterioration during storage. While temperature and duration are known to impact tea stability, the precise mechanisms governing aroma alteration and the key volatile compounds responsible for stale odor development remain poorly characterized. This systematic investigation elucidates the critical storage parameters and identifies the principal volatile organic compounds (VOCs) associated with sensory deterioration in albino green tea during prolonged storage. As results, elevated temperature is confirmed to be important factor for development of stale odor in albino green tea during storage. Accelerated shelf-life testing indicated that shelf-life of 160 days for storage at temperature of 30 °C, 80 days for storage at 40 °C. According to the Q10 model, Q10 = 2.0 was calculated, and the theoretical shelf life was predicted to be 320 days under 20 °C conditions. A total of 18 volatile compounds were identified as key contributors to the stale odor in albino green tea during storage, including alcohols, alkanes, ketones, aldehydes, pyrroles and derivatives, esters and furans. These stale-associated volatiles display characteristic fruity, sweet, waxy and woody notes, which originated primarily through pathways of glycoside hydrolysis, carotenoids degradation, Maillard reaction and lipid oxidation.
{"title":"Characterization of volatile aroma profiles and identification of key stale odorants in albino green tea during accelerated shelf-life storage","authors":"Yi-Ming Yang , Bin-Hui Liao , Jin-Miao Zhao , Ying-Gou Zhao , Xiao-Gan Chen , Wen-Han Fan , Li-Qing Mei , Si-Qi Zhang , Hao-Wei Guo , Shu-Ying Gong , Jing-Fei Zhang , Fang-Yuan Fan","doi":"10.1016/j.foodcont.2026.111971","DOIUrl":"10.1016/j.foodcont.2026.111971","url":null,"abstract":"<div><div>Albino green tea, a premium tea product characterized by delicate fresh-green aroma profile, demonstrates pronounced vulnerability to quality deterioration during storage. While temperature and duration are known to impact tea stability, the precise mechanisms governing aroma alteration and the key volatile compounds responsible for stale odor development remain poorly characterized. This systematic investigation elucidates the critical storage parameters and identifies the principal volatile organic compounds (VOCs) associated with sensory deterioration in albino green tea during prolonged storage. As results, elevated temperature is confirmed to be important factor for development of stale odor in albino green tea during storage. Accelerated shelf-life testing indicated that shelf-life of 160 days for storage at temperature of 30 °C, 80 days for storage at 40 °C. According to the Q<sub>10</sub> model, Q<sub>10</sub> = 2.0 was calculated, and the theoretical shelf life was predicted to be 320 days under 20 °C conditions. A total of 18 volatile compounds were identified as key contributors to the stale odor in albino green tea during storage, including alcohols, alkanes, ketones, aldehydes, pyrroles and derivatives, esters and furans. These stale-associated volatiles display characteristic fruity, sweet, waxy and woody notes, which originated primarily through pathways of glycoside hydrolysis, carotenoids degradation, Maillard reaction and lipid oxidation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111971"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973084","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 : 2026-05-01Epub Date: 2026-01-06DOI: 10.1016/j.foodcont.2026.111962
Zhen Wang , Jaslyn Ru Ting Chen , Qi-Zhi Zhong , Luyang Wang
Rapid and ultra-sensitive detection technologies are pivotal for ensuring food safety and public health. While traditional methods like PCR and ELISA are stalwarts, they often lack the adaptability required for rapid, on-site screening. Dynamic nucleic acid nanotechnology, particularly the DNA walker strategy, has emerged as a transformative paradigm in this landscape. By exploiting the programmed, directional motion of molecular walkers, this platform achieves dynamic cascade signal amplification, enabling attomolar-level sensitivity and superior specificity. Here, we present a critical review of DNA walker-driven nanosensing tailored for food safety. We dissect the fundamental design principles, ranging from walker kinetics and track construction to diverse signal transduction modalities. Furthermore, we systematically evaluate recent breakthroughs in monitoring critical contaminants, including foodborne pathogens, biotoxins, agrochemical residues, and heavy metals. Crucially, we address the translational bottlenecks regarding stability in complex food matrices and fabrication standardization. The review concludes by outlining future trajectories toward smart, multiplexed, and field-deployable biosensing systems, providing a roadmap for leveraging DNA walkers to revolutionize next-generation food safety diagnostics.
{"title":"DNA walker nanosensing in food safety detection: Principles, applications, and future directions","authors":"Zhen Wang , Jaslyn Ru Ting Chen , Qi-Zhi Zhong , Luyang Wang","doi":"10.1016/j.foodcont.2026.111962","DOIUrl":"10.1016/j.foodcont.2026.111962","url":null,"abstract":"<div><div>Rapid and ultra-sensitive detection technologies are pivotal for ensuring food safety and public health. While traditional methods like PCR and ELISA are stalwarts, they often lack the adaptability required for rapid, on-site screening. Dynamic nucleic acid nanotechnology, particularly the DNA walker strategy, has emerged as a transformative paradigm in this landscape. By exploiting the programmed, directional motion of molecular walkers, this platform achieves dynamic cascade signal amplification, enabling attomolar-level sensitivity and superior specificity. Here, we present a critical review of DNA walker-driven nanosensing tailored for food safety. We dissect the fundamental design principles, ranging from walker kinetics and track construction to diverse signal transduction modalities. Furthermore, we systematically evaluate recent breakthroughs in monitoring critical contaminants, including foodborne pathogens, biotoxins, agrochemical residues, and heavy metals. Crucially, we address the translational bottlenecks regarding stability in complex food matrices and fabrication standardization. The review concludes by outlining future trajectories toward smart, multiplexed, and field-deployable biosensing systems, providing a roadmap for leveraging DNA walkers to revolutionize next-generation food safety diagnostics.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111962"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939337","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 : 2026-05-01Epub Date: 2026-01-03DOI: 10.1016/j.foodcont.2026.111957
Chia Hsuan Lin , Juan Chen , Nodali Ndraha , Hsin-I Hsiao
This study used a quantitative microbial risk assessment framework and developed a risk-based management approach aimed at reducing product nonconformity. The applicability of this approach was demonstrated in a case study of a Taiwanese alfalfa sprout supply chain, focusing on Listeria monocytogenes control. Primary data on cross-contamination rates and time–temperature profiles were obtained. Initial bacterial counts, prevalence, and growth models were derived from secondary data. Cross-contamination experiments indicated that rates of microbial transfer were 0.72 %–12.77 % from sprouts to contact surfaces and were 31.31 %–63.44 % from contact surfaces to sprouts. At baseline, the nonconformity rate (likelihood of exceeding 100 colony-forming units/g) was 1.74 × 10−3 per package of sprouts. Sensitivity analysis indicated that the top three factors influencing this rate were, in order of importance, transportation temperature, initial bacterial count, and storage temperature. Best-case scenario analysis revealed that combined control measures—for example, maintaining temperatures at ≤7 °C during storage and transportation and reducing initial contamination (e.g., through supplier verification and seed decontamination) to <0.5 log colony-forming units/g—minimized the nonconformity rate to a negligible level. Our findings may aid food safety managers in developing data-driven, risk-based management systems to effectively control microbial hazards and improve product safety and quality.
{"title":"Reducing product nonconformity through QMRA: A risk-based management approach for Listeria monocytogenes in a Taiwanese alfalfa sprout supply chain","authors":"Chia Hsuan Lin , Juan Chen , Nodali Ndraha , Hsin-I Hsiao","doi":"10.1016/j.foodcont.2026.111957","DOIUrl":"10.1016/j.foodcont.2026.111957","url":null,"abstract":"<div><div>This study used a quantitative microbial risk assessment framework and developed a risk-based management approach aimed at reducing product nonconformity. The applicability of this approach was demonstrated in a case study of a Taiwanese alfalfa sprout supply chain, focusing on <em>Listeria monocytogenes</em> control. Primary data on cross-contamination rates and time–temperature profiles were obtained. Initial bacterial counts, prevalence, and growth models were derived from secondary data. Cross-contamination experiments indicated that rates of microbial transfer were 0.72 %–12.77 % from sprouts to contact surfaces and were 31.31 %–63.44 % from contact surfaces to sprouts. At baseline, the nonconformity rate (likelihood of exceeding 100 colony-forming units/g) was 1.74 × 10<sup>−3</sup> per package of sprouts. Sensitivity analysis indicated that the top three factors influencing this rate were, in order of importance, transportation temperature, initial bacterial count, and storage temperature. Best-case scenario analysis revealed that combined control measures—for example, maintaining temperatures at ≤7 °C during storage and transportation and reducing initial contamination (e.g., through supplier verification and seed decontamination) to <0.5 log colony-forming units/g—minimized the nonconformity rate to a negligible level. Our findings may aid food safety managers in developing data-driven, risk-based management systems to effectively control microbial hazards and improve product safety and quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111957"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939328","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 : 2026-05-01Epub Date: 2026-01-06DOI: 10.1016/j.foodcont.2026.111961
J.P. Cruz-Tirado , Ramon Sousa Barros Ferreira , Eduardo Augusto Caldas Batista , Lara Honório , José Manuel Amigo , Douglas Fernandes Barbin
The Black Soldier Fly Larvae (BSFL) oil is a by-product from the animal feed industry. BSFL oil is rich in medium-chain fatty acids, which has led to an increase in demand for pharmaceutical or animal feed industry. This study evaluated the authenticity of BSFL oil and its adulteration with vegetable oils using two portable near infrared (NIR) spectrometers (spectrometer 1 (900 – 1700 nm) and spectrometer 2 (1350–2500 nm)) and Fourier-transform middle infrared (FTIR) spectroscopy (4000–650 cm−1) combined with chemometric methods. Principal Component Analysis (PCA) showed partial separation between pure and adulterated samples, but some mixtures, like BSFL + sunflower and BSFL + corn, overlapped due to similar composition. Data Driven Soft Independent Modelling Class Analogy (DD-SIMCA) was used to authenticate pure BSFL oil, reaching up to 100 % sensitivity and specificity in test set, especially with spectrometer 2 and FTIR. Multi-class PLS-DA models were able to classify BSFL oil and its mixtures, although they showed low classification rates (True Positive Rate (TPR) < 30 %) for BSFL oil adulterated with canola or corn oil, especially using spectrometer 1. Hierarchical PLS-DA models were developed to improve discrimination, reaching better classification rates for all adulterated classes. Overall, DD-SIMCA, PLS-DA and hierarchical models combined with NIR or FTIR spectroscopy are promising tools to detect BSFL oil adulteration in a fast and non-destructive way, with potential applications in quality control and fraud prevention.
{"title":"Detecting vegetable oils in black soldier fly larvae oil using infrared spectroscopy coupled with one-class and hierarchical modelling","authors":"J.P. Cruz-Tirado , Ramon Sousa Barros Ferreira , Eduardo Augusto Caldas Batista , Lara Honório , José Manuel Amigo , Douglas Fernandes Barbin","doi":"10.1016/j.foodcont.2026.111961","DOIUrl":"10.1016/j.foodcont.2026.111961","url":null,"abstract":"<div><div>The Black Soldier Fly Larvae (BSFL) oil is a by-product from the animal feed industry. BSFL oil is rich in medium-chain fatty acids, which has led to an increase in demand for pharmaceutical or animal feed industry. This study evaluated the authenticity of BSFL oil and its adulteration with vegetable oils using two portable near infrared (NIR) spectrometers (<em>spectrometer 1</em> (<em>900 –</em> 1700 nm) and <em>spectrometer 2</em> (1350–2500 nm)) and Fourier-transform middle infrared (FTIR) spectroscopy (4000–650 cm<sup>−1</sup>) combined with chemometric methods. Principal Component Analysis (PCA) showed partial separation between pure and adulterated samples, but some mixtures, like BSFL + sunflower and BSFL + corn, overlapped due to similar composition. Data Driven Soft Independent Modelling Class Analogy (DD-SIMCA) was used to authenticate pure BSFL oil, reaching up to 100 % sensitivity and specificity in test set, especially with <em>spectrometer 2</em> and <em>FTIR</em>. Multi-class PLS-DA models were able to classify BSFL oil and its mixtures, although they showed low classification rates (True Positive Rate (TPR) < 30 %) for BSFL oil adulterated with canola or corn oil, especially using <em>spectrometer 1</em>. Hierarchical PLS-DA models were developed to improve discrimination, reaching better classification rates for all adulterated classes. Overall, DD-SIMCA, PLS-DA and hierarchical models combined with NIR or FTIR spectroscopy are promising tools to detect BSFL oil adulteration in a fast and non-destructive way, with potential applications in quality control and fraud prevention.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111961"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939325","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号