Food Control最新文献_第9页

Multi-indicator adaptive prediction model for mutton based on hyperspectral imaging technology 基于高光谱成像技术的羊肉多指标自适应预测模型

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

Food Control

Pub Date : 2025-12-16 DOI: 10.1016/j.foodcont.2025.111924

Yuzhong Chen , Xiaochun Zheng , Tengfei Li , Weiting Wang , Yanli Ma , Peng Hu , Jianfang Cao , Pengfei Du , A.M. Abd El-Aty

This study proposes a multi-indicator adaptive synchronous prediction model for mutton that is based on hyperspectral imaging. By integrating spectral features, texture features, wavelet features, and visible light region color features (L∗, a∗, b∗ specific), a multidimensional information space is constructed. An adaptive optimization strategy is integrated and adopted, including adaptive feature selection, adaptive model selection, and adaptive model hyperparameter optimization. Among these, the prediction results for pH and TVC were the best, with Rc² values of 0.953 and 0.973, respectively, and Rp² values of 0.937 and 0.951, respectively; the Rc² value for TVB-N was 0.896, and the Rp² value was 0.856; and the Rc² values for L∗, a∗, and b∗ were 0.872, 0.837, and 0.938, respectively, with Rp² values of 0.498, 0.771, and 0.888, respectively. This study provides valuable references and technical support for the application of spectral multi-indicator simultaneous prediction, benefiting related research and practical fields.

提出了一种基于高光谱成像的羊肉多指标自适应同步预测模型。通过对光谱特征、纹理特征、小波特征和可见光区域颜色特征（L∗,a∗,b∗）的综合，构建了一个多维信息空间。集成并采用自适应优化策略，包括自适应特征选择、自适应模型选择和自适应模型超参数优化。其中pH和TVC预测效果最好，Rc2值分别为0.953和0.973，Rp2值分别为0.937和0.951；TVB-N Rc2值为0.896，Rp2值为0.856；L∗、a∗和b∗的Rc2值分别为0.872、0.837和0.938，Rp2值分别为0.498、0.771和0.888。本研究为光谱多指标同时预测的应用提供了有价值的参考和技术支持，有利于相关研究和实践领域。

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引用次数: 0

AI-driven rapid non-destructive authentication of fresh and frozen meat from multiple species using NIR spectroscopy with reference to physicochemical and bioactive markers 参考理化和生物活性标记物，利用近红外光谱对多种鲜肉和冷冻肉进行人工智能驱动的快速无损鉴定

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

Food Control

Pub Date : 2025-12-15 DOI: 10.1016/j.foodcont.2025.111921

Nayeem Mia , Md. Abul Hashem , Han-Sul Yang , Jin-Kyu Seo

Rapidly accurate identification of meat species and storage conditions is critical for consumer protection, quality assurance, and fraud prevention in the meat supply chain. This study demonstrates that near-infrared (NIR) spectroscopy can serve as a rapid, non-destructive tool for multi-class meat authentication, capturing species-specific and storage-dependent variations that are traditionally assessed through time-consuming, costly, and expertise-intensive physicochemical, oxidative, chemical, and bioactive analyses. A total of 1200 meat samples from beef, chevon, and chicken were scanned across 700–1100 nm, generating 12,000 NIR spectra. Physicochemical and oxidative parameters, along with chemical composition and major bioactive compounds, including fatty acids, volatile compounds, and heterocyclic aromatic amines, were measured to validate the discriminatory power of NIR. Frozen meat exhibited higher pH, lipid oxidation, shear force, and cooking loss, accompanied by decreased redness.

Furthermore, species-specific chemical and bioactive profiles provided additional confirmation of classification potential. Dimensionality reduction using Principal Component Analysis (PCA) and nonlinear embedding revealed clear separability of fresh and frozen samples across species. Machine learning models achieved high accuracy, with Logistic Regression and Neural Networks reaching the best classification. Chevon (Fresh) remained the most challenging class due to spectral and biochemical overlaps. Learning curve analyses indicated robust generalization for most models, with ensemble and neural network approaches benefiting from larger datasets. Decision boundary visualization highlighted contrasts between linear and nonlinear classifiers, as well as the smoothing effects of ensemble averaging. Overall, the integration of NIR spectroscopy with multi-type reference markers provides an efficient, accurate, and non-destructive approach for simultaneous meat authentication.

快速准确地识别肉类品种和储存条件对于肉类供应链中的消费者保护、质量保证和欺诈预防至关重要。该研究表明，近红外（NIR）光谱可以作为一种快速、非破坏性的多类肉类鉴定工具，捕获物种特异性和储存依赖性的变化，而这些变化传统上是通过耗时、昂贵、专业知识密集的理化、氧化、化学和生物活性分析来评估的。在700-1100 nm范围内扫描了1200份牛肉、羊肉和鸡肉样品，产生了12000个近红外光谱。测量了理化和氧化参数，以及化学成分和主要生物活性化合物，包括脂肪酸、挥发性化合物和杂环芳香族胺，以验证近红外的鉴别能力。冻肉表现出更高的pH值、脂质氧化、剪切力和蒸煮损失，并伴有红色减少。此外，物种特异性化学和生物活性谱进一步证实了分类潜力。采用主成分分析（PCA）和非线性嵌入的降维方法揭示了物种间新鲜和冷冻样品的明显可分性。机器学习模型达到了很高的准确率，其中逻辑回归和神经网络达到了最好的分类。雪佛兰（新鲜）仍然是最具挑战性的职业，由于光谱和生化重叠。学习曲线分析表明，大多数模型具有鲁棒泛化，集成和神经网络方法受益于更大的数据集。决策边界可视化突出了线性和非线性分类器之间的对比，以及集合平均的平滑效果。总的来说，将近红外光谱与多类型参考标记相结合，为肉类同时鉴定提供了一种高效、准确和无损的方法。

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引用次数: 0

Harnessing Lactiplantibacillus plantarum LW11: A promising bio-preservative for extending cake shelf life through antifungal metabolites 利用植物乳杆菌LW11：一种有前途的生物防腐剂，通过抗真菌代谢物延长蛋糕的保质期

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

Food Control

Pub Date : 2025-12-11 DOI: 10.1016/j.foodcont.2025.111912

Xuechun Wang , Zhishuo Zhang , Cuihua Chang , Yujie Su , Luping Gu , Yanjun Yang , Hong Sun , Junhua Li

Bakery products are highly susceptible to mold contamination, leading to food waste and economic loss. This study aimed to screen and characterize a strain of Lactiplantibacillus plantarum (Lpb. plantarum LW11) with potent antifungal activity from traditional Chinese pickle and explore its potential as a bio-preservative in bakery products. The cell-free supernatant (CFS) of Lpb. plantarum LW11 exhibited strong inhibitory effects against Aspergillus flavus (A. flavus) and Penicillium chrysogenum (P. chrysogenum), with inhibition zones exceeding 40 mm on PDA medium. Furthermore, the CFS of Lpb. plantarum LW11 significantly compromised the cell wall and membrane integrity of these fungi, resulting in nucleic acid leakage. Analysis via UPLC-Q-TOF-MS identified 19 organic acid metabolites in the CFS. Among them, citrate, stearate, heptadecanoate, and 4-coumarate exhibited high peak areas. Molecular docking studies predicted that 4-coumarate has the strongest affinity for lanosterol 14-α-demethylase (CYP51), a crucial enzyme for the integrity of fungal membranes. The incorporation of 1 % Lpb. plantarum LW11 fermented CFS powder into sponge cake effectively inhibited the growth of A. flavus and P. chrysogenum. Overall, this study underscores the potential of Lpb. plantarum LW11 CFS as a natural bio-preservative in bakery products, presenting a promising and sustainable alternative to chemical preservatives.

烘焙产品极易受到霉菌污染，导致食物浪费和经济损失。本研究旨在筛选和鉴定一株植物乳杆菌（Lpb）。从中国传统泡菜中提取的植物芽孢杆菌（plantarum LW11）抗真菌活性，并探索其作为烘焙食品生物防腐剂的潜力。Lpb无细胞上清（CFS）。plantarum LW11对黄曲霉（Aspergillus flavus）和黄曲青霉（Penicillium chrysogenum）表现出较强的抑制作用，在PDA培养基上的抑制区超过40 mm。此外，Lpb的CFS。plantarum LW11显著破坏了这些真菌的细胞壁和膜的完整性，导致核酸泄漏。UPLC-Q-TOF-MS鉴定出19种有机酸代谢物。其中，柠檬酸盐、硬脂酸盐、十六酸盐和4-香豆酸盐具有较高的峰面积。分子对接研究预测，4-香豆酸酯对羊毛甾醇14-α-去甲基化酶（CYP51）的亲和力最强，而CYP51是真菌膜完整性的关键酶。1% Lpb的掺入。plantarum LW11发酵CFS粉制成海绵饼，可有效抑制黄曲霉和黄曲霉的生长。总的来说，这项研究强调了Lpb的潜力。plantarum LW11 CFS作为一种天然生物防腐剂应用于烘焙产品中，是一种有前景的、可持续的化学防腐剂替代品。

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引用次数: 0

Hydrogen sulfide maintains banana postharvest quality by antagonizing ethylene and enhancing antioxidant properties in Musa nana Lour 硫化氢通过拮抗乙烯和提高香蕉的抗氧化性能来保持香蕉采后品质

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

Food Control

Pub Date : 2025-12-11 DOI: 10.1016/j.foodcont.2025.111914

Xue-Ting Cheng , Yan-Hong Li , Yun Ge , Zhuo Han , Yi-Ang Feng , Ying-Zhi Zhang , Kang-Di Hu , Gai-Fang Yao , Pedro García-Caparros , Hua Zhang

Ethylene promotes fruit ripening, while hydrogen sulfide (H₂S) exerts the opposite effects. However, whether H₂S antagonizes ethylene-mediated regulatory mechanisms of post-harvest banana pulp ripening and senescence remains unclear. In this study, H₂S alone or in combination with ethylene fumigation delayed the yellowing of banana peels by downregulating the expression of chlorophyll degradation genes (MaNYC1, MaSGR1, MaPPH and MaPAO) and prolonged the pulp softening process and reduced the release of endogenous ethylene by comparing to the control treatment. The effect on banana pulp is manifested with the preservation of nutrients, such as starch and soluble protein content, as well as the reduction of the generation of reactive oxygen species (ROS), including superoxide anion (•O₂⁻) and hydrogen peroxide (H₂O₂), inhibiting lipid peroxidation to decrease malondialdehyde (MDA) production, while simultaneously enhancing ABTS radical scavenging rates and antioxidant enzyme activity. Bioinformatics analysis results demonstrated that H₂S antagonizes ethylene by affecting the changes in fruit quality in banana pulp. Molecular analysis further revealed that the exogenous application of H₂S downregulated the expression of MaACS1, MaPL, MaGWD1 and MaAMY3 genes. Collectively, these results evidence that exogenous H₂S application effectively antagonized the effect of ethylene, thereby maintaining nutrient content and antioxidant enzyme activities in postharvest banana fruit.

乙烯促进果实成熟，而硫化氢（H2S）则起到相反的作用。然而，H2S是否能拮抗乙烯介导的香蕉收获后果肉成熟和衰老的调控机制尚不清楚。在本研究中，与对照处理相比，H2S单独或联合乙烯熏蒸通过下调叶绿素降解基因（MaNYC1、MaSGR1、MaPPH和MaPAO）的表达，延缓了香蕉果皮的黄变，延长了果肉软化过程，减少了内源乙烯的释放。对香蕉果肉的影响表现为保存了淀粉和可溶性蛋白等营养物质的含量，减少了活性氧（ROS）的生成，包括超氧阴离子（•O2−）和过氧化氢（H2O2），抑制了脂质过氧化作用，减少了丙二醛（MDA）的产生，同时提高了ABTS自由基清除率和抗氧化酶活性。生物信息学分析结果表明，H2S通过影响香蕉果肉品质的变化来拮抗乙烯。分子分析进一步发现，外源应用H2S可下调MaACS1、MaPL、MaGWD1和MaAMY3基因的表达。综上所述，这些结果表明外源H2S施用能有效拮抗乙烯的作用，从而维持采后香蕉果实的营养含量和抗氧化酶活性。

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引用次数: 0

Occurrence, regulatory compliance, and health risk evaluation of pesticide residues in Turkish raisins 土耳其葡萄干中农药残留的发生、法规遵从性和健康风险评估

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

Food Control

Pub Date : 2025-12-11 DOI: 10.1016/j.foodcont.2025.111920

Esra Ogmen , Tuba Buyuksirit-Bedir , Ozgur Golge , Bulent Kabak

Pesticide residues in processed fruit products such as raisins are of growing concern due to potential dietary exposure risks. In this study, 100 Turkish raisin samples were analyzed for 290 multi-class pesticides using gas chromatography–tandem mass spectrometry for volatile compounds and liquid chromatography–mass spectrometry for non-volatile compounds. A total of 45 different residues were detected, including fourteen pesticides not approved in the EU. Acetamiprid was the predominant residue (29 % of the samples), reaching levels up to 23.4 times higher than its derived maximum residue level, followed by metalaxyl (27 %), pyrimethanil (25 %), and pyriproxyfen (24 %). Chronic dietary exposure was evaluated using both deterministic and probabilistic (Monte Carlo simulation) approaches. The deterministic chronic hazard index (HIc) values were 0.0011 and 0.0014 for adults and children, respectively, whereas probabilistic simulations yielded mean HIc values of 0.0054 and 0.0070, confirming that chronic dietary exposure poses negligible health risks (HIc < 1). However, acute exposure analysis revealed potential short-term risks for both adults and children, primarily driven by acetamiprid and α-cypermethrin. These results highlight the persistence of certain systemic insecticides and the continued use of non-approved compounds despite regulatory restrictions, emphasizing the need for enhanced monitoring programs and stricter regulatory enforcement to ensure food safety.

由于潜在的饮食暴露风险，葡萄干等加工水果产品中的农药残留日益受到关注。本研究采用气相色谱-串联质谱法和液相色谱-质谱法对100份土耳其葡萄干样品中的290种多类农药进行了分析。总共检测到45种不同的残留物，其中包括14种在欧盟未批准的农药。对乙酰咪啶为主要残留（29%），其残留量为其衍生最大残留量的23.4倍，其次为甲螨灵（27%）、嘧虫胺（25%）和吡丙醚（24%）。使用确定性和概率（蒙特卡罗模拟）方法评估慢性饮食暴露。成人和儿童的确定性慢性危害指数（HIc）分别为0.0011和0.0014，而概率模拟得出的平均HIc值分别为0.0054和0.0070，证实慢性饮食暴露对健康的风险可以忽略不计（HIc < 1）。然而，急性暴露分析显示，成人和儿童的潜在短期风险主要由乙酰氨脒和α-氯氰菊酯驱动。这些结果强调了某些系统性杀虫剂的持续存在，以及尽管监管限制仍在继续使用未经批准的化合物，强调了加强监测计划和更严格的监管执行以确保食品安全的必要性。

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引用次数: 0

Effect of ribavirin treatment on the nutritional quality and volatile compounds of shiitake mushrooms 利巴韦林处理对香菇营养品质及挥发性成分的影响

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

Food Control

Pub Date : 2025-12-11 DOI: 10.1016/j.foodcont.2025.111916

Ya-Nan Liu , Dan-Dan Bao , Yun-Feng Lu , Zhi-Feng Zhang , Ying-Jun Zhang

This study examined the effect of ribavirin treatment on the nutritional quality and volatile compounds of shiitake mushrooms (Lentinula edodes 9608). Compared to the control (CK) group, the ribavirin-treated (TL) group had higher protein levels, calcium, magnesium, and manganese, but lower sodium-to-potassium ratio. Amino acid content was lower in the TL group. A total of 54 volatile compounds were identified, with alcohols, ketones, and aldehydes being the most common. Key flavor compounds, like 1-octen-3-ol and 3-octanol, were significantly higher in TL mushrooms. Spearman's correlation analysis revealed a negative correlation between certain nutrients and specific volatile compounds. Gene expression studies further revealed significant changes in genes related to mycelial growth, amino acid metabolism, fatty acid oxidation, and volatile compound production, offering valuable insights into the mechanisms of flavor formation and quality enhancement in shiitake mushrooms.

本研究考察了利巴韦林处理对香菇（Lentinula edodes 9608）营养品质和挥发性化合物的影响。与对照组（CK）相比，利巴韦林治疗组（TL）的蛋白质水平、钙、镁和锰含量较高，但钠钾比较低。TL组氨基酸含量较低。总共鉴定出54种挥发性化合物，其中醇类、酮类和醛类是最常见的。关键风味化合物，如1-辛烯-3-醇和3-辛醇，在TL蘑菇中显著增加。斯皮尔曼的相关分析揭示了某些营养素和特定挥发性化合物之间的负相关关系。基因表达研究进一步揭示了与菌丝生长、氨基酸代谢、脂肪酸氧化和挥发性化合物产生相关的基因的显著变化，为香菇风味形成和品质提高的机制提供了有价值的见解。

引用次数: 0

Control of Yersinia enterocolitica and Escherichia coli in Geotjeori using essential oils extracted from kimchi seasoning ingredients 泡菜调味料精油对大白菜大肠埃希菌和小肠结肠炎耶尔森菌的防治作用

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

Food Control

Pub Date : 2025-12-10 DOI: 10.1016/j.foodcont.2025.111918

KyeHwan Byun, Ji-Hyoung Ha

Yersinia enterocolitica and Escherichia coli are significant microbial contaminants of non-fermented fresh kimchi, named Geotjeori, the control of which remains largely understudied. In this study, we evaluated the antibacterial effects of essential oils (EOs) extracted from seasoning ingredients of kimchi against these pathogens. Initially, the viability and biofilm-forming ability were assessed under typical storage conditions (temperature and pH) of Geotjeori. At 5 °C, viability of both bacteria gradually decreased and biofilm formation was not observed. However, at 10 °C, bacterial population increased and biofilms were developed. Subsequently, the antibacterial activity of the EOs extracted from the kimchi seasoning ingredients were evaluated. Among the five tested EOs, only those from leaf mustard (Mu) and ginger (Gi) exhibited significant antibacterial activity, with measurable minimum inhibitory/biofilm inhibitory/bactericidal concentrations. When Geotjeori juice mixed with MU and Gi EOs at their minimum bactericidal concentrations was stored at 5 °C, planktonic cell counts decreased significantly, whereas biofilm formation still occurred, which indicated that biofilm formation is a major survival strategy for these pathogens. Additionally, Mu and Gi EOs significantly reduced the populations of Y. enterocolitica, E. coli, and total aerobic bacteria without adversely affecting lactic acid bacteria. In conclusion, Mu and Gi EOs are promising natural preservatives for enhancing the microbial safety of fresh kimchi; however, the existence of pathogens in the form of biofilms, even in the presence of EOs, highlights the need for further investigation.

小肠结肠炎耶尔森菌和大肠埃希菌是未发酵的新鲜泡菜中的重要微生物污染物，其控制仍未得到充分研究。在这项研究中，我们评估了从泡菜调味成分中提取的精油（EOs）对这些病原体的抗菌作用。首先，在典型的贮藏条件（温度和pH）下评估了地瓜的生存能力和生物膜形成能力。在5°C时，两种细菌的活力逐渐下降，未观察到生物膜的形成。然而，在10°C时，细菌数量增加并形成生物膜。随后，对从泡菜调味料中提取的EOs进行了抑菌活性评价。其中，只有芥菜叶（Mu）和生姜叶（Gi）表现出显著的抑菌活性，具有可测的最低抑菌/生物膜抑制/杀菌浓度。当以最低杀菌浓度与MU和Gi EOs混合后，在5°C下保存时，浮游细胞数量显著减少，而生物膜的形成仍然发生，这表明生物膜的形成是这些病原体的主要生存策略。此外，Mu和Gi EOs显著减少了小肠结肠炎、大肠杆菌和总需氧菌的数量，但对乳酸菌没有不利影响。综上所述，Mu和Gi EOs是提高鲜泡菜微生物安全性的有前景的天然防腐剂；然而，病原体以生物膜的形式存在，即使在EOs存在的情况下，也突出了进一步研究的必要性。

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引用次数: 0

Highly stable colorimetric hydrogel indicators based on β-cyclodextrin-Assisted Co-pigmentation and machine learning for real-time pork freshness monitoring 基于β-环糊精辅助共着色剂和机器学习的高稳定比色水凝胶指标用于猪肉新鲜度实时监测

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

Food Control

Pub Date : 2025-12-10 DOI: 10.1016/j.foodcont.2025.111915

Xiaoxue Han , Shuaibo Zhang , Junping Yin , Shasha Zhang , Muhammad Waqas , Yuye Zhong , Xianwen Ke , Xinghai Liu

The growing demand for sustainable food safety solutions has spurred the development of non-destructive, real-time monitoring technologies to mitigate waste resulting from food spoilage. In this study, citric acid (CA)-co-pigmented black wolfberry anthocyanins (BW) were incorporated into a biodegradable matrix composed of carboxymethyl cellulose (CMC), β-cyclodextrin (β-CD), and poly (vinyl alcohol) (PVA), forming a highly stable hydrogel-based colorimetric indicator. Compared to BW alone, the dual stabilization strategy—combining CA co-pigmentation and β-CD encapsulation—synergistically enhanced the structural stability of anthocyanins. Hydrogen bonding between CA and BW led to a 1.88-fold and 1.67-fold increase in absorbance at pH 2 and pH 3, respectively. The formation of anthocyanin–β-CD inclusion complexes was confirmed by FT-IR and UV–Vis spectroscopy. The resulting hydrogel exhibited excellent mechanical properties (compression strength: 130 kPa), pronounced pH/ammonia-responsive color transitions (ΔE > 40), and a rapid response to volatile amines within 7 min, enabling real-time monitoring of pork freshness through distinct color changes (rosy red–yellow–green). Leveraging these features, the VGG-16 deep learning model was employed, achieving 95.4 % accuracy in spoilage classification and effectively reducing variability in human visual interpretation. This work integrates advanced material design with artificial intelligence to provide a portable, simple and easily fabricated tool for precise, real-time food quality monitoring across the supply chain.

对可持续食品安全解决方案的需求日益增长，促使了非破坏性实时监测技术的发展，以减少食品腐败造成的浪费。本研究将柠檬酸(CA)-共色素黑枸杞花青素（BW）加入到由羧甲基纤维素（CMC）、β-环糊精（β-CD）和聚乙烯醇（PVA）组成的可生物降解基质中，形成高度稳定的水凝胶基比色指示剂。与单独使用BW相比，CA共着色剂和β-CD包封相结合的双稳定策略协同增强了花青素的结构稳定性。在pH值为2和pH值为3时，CA和BW之间的氢键作用使吸光度分别提高了1.88倍和1.67倍。通过红外光谱和紫外-可见光谱证实了花青素-β-CD包合物的形成。所制备的水凝胶具有优异的力学性能（抗压强度：130 kPa），明显的pH/氨响应性颜色转变（ΔE > 40），并且在7分钟内对挥发性胺的快速响应，可以通过明显的颜色变化（玫瑰红-黄-绿）实时监测猪肉的新鲜度。利用这些特征，采用VGG-16深度学习模型，在腐败分类中达到95.4%的准确率，并有效降低了人类视觉解释的可变性。这项工作将先进的材料设计与人工智能相结合，为整个供应链的精确、实时食品质量监测提供了一种便携式、简单且易于制造的工具。

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引用次数: 0

Phage-functionalized materials for food Safety: Advances in detection and control 用于食品安全的噬菌体功能化材料：检测和控制的进展

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

Food Control

Pub Date : 2025-12-10 DOI: 10.1016/j.foodcont.2025.111911

Liping Yu, Weixiao Kong, Saqlain Ali Bukhari, Xiaoyong Ma, Peihao Yuan, Ying Xiong, Xinfang Zhang

Bacteriophages (phages) are viruses that specifically infect bacteria, offering a highly selective and biologically compatible approach for combating foodborne pathogens. Due to their narrow host range and non-toxic nature, phages can eliminate harmful bacteria in food systems without disrupting beneficial microorganisms, making them excellent candidates for use in the food industry. Furthermore, their inherent specificity, abundance of capsid proteins for signal reporter attachment, and high biocompatibility make phages promising tools for biosensing applications in food hazard detection. However, as phages are composed of nucleic acids and proteins, they are vulnerable to degradation and performance loss within complex food matrices. To overcome these limitations, phages require effective protection and functionalization to enhance their stability and efficacy in diverse food environments. This review focuses on recent advances in the development and application of phage-functionalized materials for both pathogen control and hazard detection in the food sector. We first examine key strategies for phage functionalization, including physical adsorption, chemical conjugation, and genetic engineering. We then highlight representative phage-functionalized materials-such as packaging films, hydrogels, encapsulation systems, reporter proteins, nanomaterials, and other functional composites. Finally, we discuss current challenges and future opportunities for expanding the role of phage-based technologies in food safety management.

噬菌体是一种专门感染细菌的病毒，为抗击食源性病原体提供了一种高度选择性和生物相容性的方法。由于噬菌体的宿主范围窄且无毒，它可以在不破坏有益微生物的情况下消除食品系统中的有害细菌，使其成为食品工业中使用的绝佳候选者。此外，噬菌体固有的特异性、丰富的衣壳蛋白和高生物相容性使其成为食品危害检测中生物传感应用的有希望的工具。然而，由于噬菌体由核酸和蛋白质组成，它们很容易在复杂的食物基质中降解和性能下降。为了克服这些限制，噬菌体需要有效的保护和功能化，以提高其在不同食物环境中的稳定性和功效。本文综述了噬菌体功能化材料在食品领域病原体控制和危害检测方面的最新进展。我们首先研究噬菌体功能化的关键策略，包括物理吸附、化学偶联和基因工程。然后重点介绍了具有代表性的噬菌体功能化材料，如包装膜、水凝胶、封装系统、报告蛋白、纳米材料和其他功能复合材料。最后，我们讨论了扩大噬菌体技术在食品安全管理中的作用的当前挑战和未来机遇。

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引用次数: 0

Innovative application of a pH-sensitive indicator film: Monitoring the freshness of Larimichthys crocea based on the correlation model between hue value and TVB-N content ph敏感指示膜的创新应用：基于色相值与TVB-N含量相关性模型的胭脂鱼新鲜度监测

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

Food Control

Pub Date : 2025-12-10 DOI: 10.1016/j.foodcont.2025.111919

Yanfang Lv , Ziqi Yu , Ying Li , Beibei Ye , Jianrong Li , Xuepeng Li

The development of reliable freshness pH indicator films is essential for monitoring the quality and safety of perishable seafood products. In this study, a pH-sensitive smart film was prepared by incorporating blueberry anthocyanins (BA) with glucose and gallic acid (GA) into the nylon (NY) material film. The elongation at break (EB) and tensile strength (TS) of the film were 27.21 % and 17.94 MPa, respectively. The color change of the film was obvious in ammonia and pH response tests. In addition, the film exhibited a sensitive color response in monitoring the freshness of large yellow croaker at different temperatures (−2 °C, 4 °C, 10 °C, and 18 °C) due to its close adsorption to anthocyanins. Therefore, with the high sensitivity of the indicator films, a fitting curve was established between the hue value extracted from film colors and the total volatile basic nitrogen (TVB-N) content of the large yellow croaker. The coefficient of determination for the curve equation was 0.856. These results demonstrate the potential of using the hue value as a novel indicator for assessing fish freshness, providing a promising approach for real-time freshness monitoring.

研制可靠的新鲜度pH指示膜是监测易腐海产品质量安全的重要手段。本研究将蓝莓花青素（BA）、葡萄糖和没食子酸（GA）掺入尼龙（NY）材料薄膜中，制备了ph敏感智能薄膜。断裂伸长率（EB）和拉伸强度（TS）分别为27.21%和17.94 MPa。在氨和pH响应试验中，膜的颜色变化明显。此外，由于该膜对花青素的紧密吸附，在不同温度（- 2°C、4°C、10°C和18°C）下监测大黄鱼的新鲜度时表现出敏感的颜色响应。因此，利用指示膜的高灵敏度，建立了从指示膜颜色提取的色相值与大黄鱼总挥发性碱性氮（TVB-N）含量的拟合曲线。曲线方程的决定系数为0.856。这些结果证明了将色相值作为评估鱼类新鲜度的新指标的潜力，为实时新鲜度监测提供了一种有前途的方法。

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