Food chemistry advances最新文献_第4页

Study of the color development during electro-activation of lactose solution for lactulose production 乳果糖生产中乳糖溶液电活化显色的研究

Food chemistry advances

Pub Date : 2025-12-11 DOI: 10.1016/j.focha.2025.101199

Abdullah Nayeem , Djamel Djenane , Seddik Khalloufi , Mohammed Aider

Electro-activation (EA) for lactose isomerization into lactulose, a recognized prebiotic, has emerged as a promising and effective technology. However, despite its advantages, the yellowish colored electro-activated solution must be investigated to optimize lactulose production and new knowledge development. In this study, the color development of EA-lactose solution was studied as a function of electro-activation time (0–60 min), relaxation duration (0, 24, 48, and 72 h), and storage temperature for relaxation (5, 25, and 45 °C). The colorization of EA-lactose solution was compared with a chemically alkalinized lactose solution using KOH under equivalent alkalinity as that formed during electro-activation. The colorization was monitored through CIEL*a*b* color space and UV–vis absorption. The gradual increase of b* showed that the color was intense with the duration of electro-activation and the relaxation time. EA-lactose solutions absorbed light mostly in the UV-B region. To understand the color development, the kinetics were analyzed and were found to follow a zero-order reaction. The relatively lower activation energy showed better performance of the EA isomerization compared to chemical isomerization process. HPLC analyses showed that EA yielded higher lactulose (34.13 %) after 72 h relaxation and 19.44 % galactose, but with an intense yellowish color. Relaxation of 10 h was selected as the optimum, corresponding to lactulose and galactose of 30.39 % and 9.94 %, respectively. A similar result was obtained after 31 h for the chemical isomerization process. Moreover, the presence of oligosaccharides and unknown sugars was observed in HPLC, which may open future research on lactose electro-activation.

乳果糖是一种公认的益生元，电活化法将乳糖异构化为乳果糖是一种有前途的有效技术。然而，尽管有其优点，淡黄色的电活化溶液必须进行研究，以优化乳果糖的生产和新知识的开发。在本研究中，研究了ea -乳糖溶液的显色性与电激活时间（0 - 60 min）、弛豫时间（0、24、48和72 h）和弛豫储存温度（5、25和45°C）的关系。比较了ea -乳糖溶液的显色性与在电活化过程中形成的碱度相等的情况下，用KOH化学碱化乳糖溶液的显色性。通过CIEL*a*b*色彩空间和紫外-可见吸收监测显色。b*的逐渐增加表明，随着电激活时间的延长和弛豫时间的延长，颜色变得更加强烈。ea -乳糖溶液吸收的光主要在UV-B区。为了了解颜色的发展，动力学进行了分析，发现遵循零级反应。相对较低的活化能表明EA异构化比化学异构化具有更好的性能。HPLC分析表明，经72 h松弛后，EA的乳果糖和半乳糖的提取率分别为34.13%和19.44%，但呈强烈的黄色。最佳松弛时间为10 h，乳果糖松弛率为30.39%，半乳糖松弛率为9.94%。在31 h的化学异构化过程中得到了类似的结果。此外，在高效液相色谱中还观察到低聚糖和未知糖的存在，这为乳糖电活化的进一步研究开辟了道路。

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引用次数: 0

GC–MS analysis, molecular docking and pharmacokinetic evaluation of phytocompounds from Lagerstroemia speciosa (L.) pers. bark and their effect on inflammation target proteins 紫薇植物化合物的GC-MS分析、分子对接及药动学评价。树皮及其对炎症靶蛋白的影响

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101172

Shahnaz Parvin Sweety , Tahsin Ahmed Rupok , Mst. Sadia Afroz Shoily , Mst. Shahnaj Parvin , Jaytirmoy Barmon , Md. Ekramul Islam

Lagerstroemia speciosa (L.) Pers., traditionally used for various ailments, was investigated for its anti-inflammatory potential using integrated in vitro, in vivo, and in silico approaches. The methanolic bark extract was fractionated. The chloroform fraction (CHF) showed the highest in vitro activity, significantly protecting against hemolysis induced by heat (71.83%), hypotonicity (62.17%), and AAPH (59.17%) at 400 µg/mL. In vivo, CHF reduced carrageenan-induced paw edema in mice by 55.02% at 400 mg/kg (P < 0.01). GC–MS identified six major compounds, of which three—9-methoxybicyclo[6.1.0]nona-2,4,6-triene, hexadecenoic acid methyl ester, and 1,2-benzenedicarboxylic acid ester exhibited strong COX-2 binding. Molecular dynamics simulations confirmed the stability of these interactions, with favorable RMSD and binding free energies. ADME and drug-likeness analysis suggested good oral bioavailability. These findings support L. speciosa bark as a promising source of plant-derived COX-2 inhibitors for anti-inflammatory drug development.

紫薇（Lagerstroemia speciosa）珀耳斯。传统上用于治疗各种疾病，通过体外、体内和计算机方法综合研究了其抗炎潜力。对树皮甲醇提取物进行分馏。在400µg/mL时，氯仿部位（CHF）对热溶血（71.83%）、低渗（62.17%）和AAPH（59.17%）具有显著的保护作用，体外活性最高。在体内，400 mg/kg CHF可使卡拉胶诱导的小鼠足跖水肿减少55.02% （P < 0.01）。GC-MS鉴定了6个主要化合物，其中3 - 9-甲氧基双环[6.1.0]nona-2,4,6-三烯十六烯酸甲酯和1,2-苯二羧酸酯具有较强的COX-2结合。分子动力学模拟证实了这些相互作用的稳定性，具有良好的RMSD和结合自由能。ADME和药物相似度分析提示其具有良好的口服生物利用度。这些发现支持L. speciosa树皮作为植物源性COX-2抑制剂用于抗炎药物开发的有希望的来源。

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引用次数: 0

Enhanced functional and antioxidant properties of rice bran protein through solid-state fermentation 通过固态发酵提高米糠蛋白的功能和抗氧化性能

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101183

Warathep Buasum , Raintong Singanusong , Monthana Weerawatanakorn , Sirilux Chaijamrus , Tipawan Thongsook

This study successfully extracted protein from defatted rice bran, a by-product of the rice bran oil industry, using solid-state fermentation (SSF) with a mixed Koji starter, composed of a mixed microbial culture. The fermentation process significantly produced cellulase, amylase, and both neutral and alkaline protease activity, resulting in a high protein extraction yield of 64.70 % after 48 h of fermentation. The resulting rice bran protein concentrate (RBPC), obtained by spray-drying the extract, contained approximately 50 % protein, with dietary fiber as the second most abundant component. Compared to both rice protein (RP) and alkaline-extracted defatted rice bran protein (A-DRBP), RBPC demonstrated significantly improved functional and antioxidant properties. RBPC exhibited superior solubility (69.32 % at pH 9), foam stability (121.67–136.67 %), and emulsion stability (38.64 min). These improvements are attributed to its peptide rich composition and increased soluble dietary fiber. While its water absorption was lower, its oil absorption was comparable to the other samples. Furthermore, RBPC showed notably higher antioxidant activity. Its DPPH and ABTS radical scavenging capacities were 17.25 and 32.46 mg eq Trolox/g dry sample, respectively, and it had a high total phenolic content (34.30 mg GAE/g dry sample). The amino acid profile of the RBPC was consistent with those reported for rice bran protein in the literatures. The composition of RBPC primarily consisted of short peptides, ranging from 8 to 46 amino acids. These findings demonstrate that RBPC is a highly versatile and promising ingredient for the food industry.

本研究成功地从米糠油工业的副产品脱脂米糠中提取蛋白质，使用固态发酵（SSF）与混合微生物培养物组成的混合曲曲发酵剂。发酵过程中纤维素酶、淀粉酶、中性蛋白酶和碱性蛋白酶活性显著提高，发酵48 h后蛋白提取率高达64.70%。通过喷雾干燥得到的米糠浓缩蛋白（RBPC）含有约50%的蛋白质，其次是膳食纤维。与大米蛋白（RP）和碱提脱脂米糠蛋白（A-DRBP）相比，RBPC的功能和抗氧化性能显著提高。在pH值为9时，RBPC具有较好的溶解度（69.32%）、泡沫稳定性（121.67 ~ 136.67%）和乳液稳定性（38.64 min）。这些改善归功于其富含肽的成分和增加的可溶性膳食纤维。吸水率较低，吸油率与其他样品相当。此外，RBPC具有显著的抗氧化活性。其DPPH和ABTS自由基清除能力分别为17.25和32.46 mg eq Trolox/g干样，总酚含量高（34.30 mg GAE/g干样）。RBPC的氨基酸谱与文献中报道的米糠蛋白的氨基酸谱一致。RBPC主要由短肽组成，从8到46个氨基酸不等。这些发现表明，RBPC在食品工业中是一种用途广泛、前景广阔的原料。

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引用次数: 0

Upcycled sulfated glycosaminoglycan-rich hydrolysates from abalone (Haliotis spp.) viscera exhibit wide spectrum antioxidant and anti-inflammatory activities 从鲍鱼（Haliotis spp.）内脏中提取的升级回收的富含硫酸化糖胺聚糖的水解物具有广谱的抗氧化和抗炎活性

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101188

Wing H. Chung , Olav Muurlink , Nicholas Sheng Loong Tan , Ryu Takechi , Ranil Coorey , Janet Howieson

In commercial abalone processing, the viscera—comprising 25–42% of the animal—are typically discarded, presenting an opportunity to enhance sustainability by minimizing waste. Prior investigations have indicated that the viscera, particularly from Haliotis discus hannai, possess promising characteristics for therapeutic applications, notably as antioxidants and antiphlogistic agents, likely due to their abundant and unique sulfated glycosaminoglycans (sGAGs). However, fundamental mechanisms underlying its antiphlogistic potential remain poorly understood, especially regarding substrate shunting associated with inhibition of pro-inflammatory enzymes. Moreover, limited research has examined the interplay between antioxidant properties and phlogistic responses. Data on general sGAGs typology and the functionality of hydrolysates are similarly scarce. These gaps prompted the current study, which employed a hybrid heuristic and conventional scientific methodology to enhance understanding. Abalone viscera hydrolysates were exposed to pro-inflammatory enzymes (COX-1, COX-2, 5-LOX, 15-LOX), and their antioxidant activities were evaluated using stoichiometric: radical cation decolorization (ABTS), free radical scavenging (DPPH), ferric reducing ability (FRAP), and kinetic oxygen radical absorbance capacity (ORAC) assays. The content and typology of sGAGs, including N-/O-sulfation, were quantified alongside multiple statistical analyses. The findings indicate that hydrolysates from diverse Australian species inhibited the enzymes at similar IC₅₀ values (0.59–5.44 mg d.b./mL), with one exception, suggesting their potential as wide-spectrum therapeutic agents. This study underscores the significant potential of repurposing abalone waste for novel therapeutics.

在商业鲍鱼加工中，内脏（占动物的25-42%）通常被丢弃，这为通过减少浪费来提高可持续性提供了机会。先前的研究表明，盘鱼的内脏，特别是盘鱼的内脏，具有很好的治疗应用特性，特别是作为抗氧化剂和消炎剂，可能是由于它们丰富而独特的硫代糖胺聚糖（sGAGs）。然而，其抗炎潜能的基本机制仍然知之甚少，特别是与促炎酶抑制相关的底物分流。此外，有限的研究已经检查了抗氧化性能和炎症反应之间的相互作用。关于sGAGs的一般类型和水解物的功能的数据同样很少。这些差距促使了当前的研究，该研究采用了启发式和传统科学方法的混合方法来加强理解。将鲍鱼内脏水解物暴露于促炎酶（COX-1, COX-2, 5-LOX, 15-LOX）中，并通过化学计量学：自由基阳离子脱色（ABTS），自由基清除（DPPH），铁还原能力（FRAP）和动态氧自由基吸收能力（ORAC）测定来评估其抗氧化活性。通过多种统计分析，量化了包括N-/ o -硫酸盐在内的sGAGs的含量和类型。研究结果表明，不同澳大利亚物种的水解物抑制酶的IC50值相似（0.59-5.44 mg d.b./mL），但有一个例外，表明它们有潜力成为广谱治疗药物。这项研究强调了鲍鱼废物用于新疗法的重大潜力。

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引用次数: 0

Effect of intensive smoking combined with drying process for chipotle pepper production: Physicochemical properties, volatile compounds profile and anthraquinone level 烟熏加干燥工艺对辣椒生产的影响：理化性质、挥发性成分及蒽醌含量

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101179

María del Cielo Valdez-Cárdenas , Brenda Alicia Martínez-Rodríguez , Armando Quintero-Ramos , Carmen Oralia Meléndez-Pizarro , Johan Mendoza , Miguel Ángel Sánchez-Madrigal , Jorge Armando Meza-Velázquez , José Rafael Linares-Morales

The combined effect of smoking time (ST) of 0, 3, 6 and 12 h, and drying temperature (DT) at 60 and 70 °C on physicochemical properties of chipotle pepper (CHP) was evaluated. Color, pH, and maximum puncture force (MPF) decreased with ST, with no significant differences among DT. While ST did not affect the rehydration ratio (RR) and apparent viscosity (AV). In contrast, ST increased total phenols (TP), anthraquinone (AQ), total polyphenols (TPP), total antioxidant activity (TAA) and volatile compounds. DT increased RR and decreased total phenols (TP), AQ, TPP, and total antioxidant activity (TAA) in CHP. DT of 70 °C decreased notoriously TP and AQ. The TP contents were 2.65, 4.13 and 6.97 times above the regulation (≥ 75 ppm) after 3, 6 and 12 h, respectively. Although DT caused a TP reduction of 32, 46, and 25 % at 60 °C and 41, 70, and 66 % at 70 °C in ST of 3, 6 and 12 respectively, but maintaining the required levels. Similar trend was observed for AQ and volatile compounds (guaiacol, phenol and syringol), at both DT. Drying represents a sustainable alternative to control non-volatile and volatile compounds levels with reduced ST maintaining the CHP physicochemical properties.

研究了0、3、6、12 h烟熏时间（ST）和60、70℃干燥温度（DT）对辣椒理化性质的影响。颜色、pH和最大穿刺力（MPF）随ST降低，DT之间无显著差异。而ST对复水比（RR）和表观粘度（AV）没有影响。与此相反，ST增加了总酚（TP）、蒽醌（AQ）、总多酚（TPP）、总抗氧化活性（TAA）和挥发性化合物。DT增加了CHP的RR，降低了总酚（TP）、AQ、TPP和总抗氧化活性（TAA）。70℃DT处理显著降低了总磷和总AQ， 3 h、6 h和12 h后总磷含量分别是规定值（≥75 ppm）的2.65倍、4.13倍和6.97倍。虽然在温度为3、6和12时，DT分别使TP降低了32、46和25%，70°C时TP降低了41、70和66%，但仍保持了所需水平。在两种DT下，AQ和挥发性化合物（愈创木酚、苯酚和丁香酚）也有类似的趋势。干燥是一种可持续的替代方法，可以控制非挥发性和挥发性化合物的水平，降低ST，保持热电联产的物理化学性质。

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引用次数: 0

Chemical composition, protein digestibility and sensory acceptability of coconut-almond nut beverage blends: A plant-based alternative 椰子-杏仁坚果饮料混合物的化学成分、蛋白质消化率和感官可接受性：一种植物性替代品

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101193

Chinaza Precious Uche , Paul Ndubuisi Anyiam , Fred Ugo Gwam , Gideon Onyedikachi Iheme , Patricia Ogechi Ukegbu , Glory Oghenefego Oke

The increasing demand for cow's milk alternatives has spurred the development of plant-based beverage options. Almonds and coconut are promising ingredients due to their high protein content and consumer appeal. This study was aimed to develop a plant-based dairy alternative by combining almond and coconut beverages. Five formulations were prepared with varying ratios of 100:0, 50:50, 75:25, 25:75 and 0:100 %, and pasteurized (75 °C for 15 min). The chemical composition, protein digestibility and consumer acceptability were assessed using standard methods. Results indicated that unblended almond beverage had higher levels of crude protein (3.15 g/100 g), crude fiber (0.34 g/100 g), potassium (68.93 mg/100 g), calcium (32.67 mg/100 g), and vitamins C, and E compared to coconut beverage, with no significant difference (P > 0.05) in vitamin B-group content. Unblended coconut beverage (100 %) received higher sensorial acceptability scores. Blending coconut with almond significantly enhanced (P < 0.05) the protein and micronutrient composition across different blend ratios. The 75:25 coconut–almond beverage blend exhibited a balanced nutritional profile, improved in-vitro protein digestibility (26.28 %), superior overall acceptability, and potential contribution of 24–36 % of RDA for protein in school-children, making it a promising alternative to traditional dairy milk.

对牛奶替代品日益增长的需求刺激了植物性饮料的发展。杏仁和椰子是很有前途的原料，因为它们的高蛋白含量和对消费者的吸引力。这项研究的目的是通过结合杏仁和椰子饮料来开发一种植物性乳制品替代品。分别以100:0、50:50、75:25、25:75和0:100%的比例配制5种配方，并在75°C下进行15 min巴氏消毒。采用标准方法评估其化学成分、蛋白质消化率和消费者接受度。结果表明，未混合杏仁饮料的粗蛋白质（3.15 g/100 g）、粗纤维（0.34 g/100 g）、钾（68.93 mg/100 g）、钙（32.67 mg/100 g）、维生素C和维生素E含量均高于椰子饮料，维生素b组含量差异不显著（P > 0.05）。未混合的椰子饮料（100%）获得更高的感官接受分数。椰子与杏仁混合在不同比例下显著提高了蛋白质和微量元素组成（P < 0.05）。75:25的椰子-杏仁混合饮料具有均衡的营养成分，提高了体外蛋白质消化率（26.28%），总体可接受性更好，并且可能为学龄儿童提供24 - 36%的RDA蛋白质，使其成为传统牛奶的有希望的替代品。

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引用次数: 0

Determination of essential and non-essential elements of commercialized rooibos tea samples using microwave-assisted digestion prior to analysis using inductively coupled plasma-optical emission spectroscopy: Human health risk assessments 电感耦合等离子体光学发射光谱分析前微波辅助消化法测定商业化路易波士茶样品中必需和非必需元素：人体健康风险评估

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101161

Mceliseni C. Zuma, Njabulo S. Mdluli, Masixole Sihlahla, Nomvano Mketo

The primary aim of this study was to evaluate human health risks associated with elemental exposure from rooibos tea infusions by analyzing the concentrations of essential and non-essential elements in commercially available samples purchased in Florida Park, Roodepoort, South Africa. The study developed and optimized a microwave-assisted digestion method (P2), which comprised of 9 mL of 5 M H₂O₂ and 1 mL of 70 % (v/v) HNO₃ were used for the preparation of rooibos samples. Compared to other methods, P2 demonstrated excellent precision, making it the preferred approach for preparing tea infusion samples. Inductively coupled plasma-optical emission spectroscopy revealed the mean concentration levels of Al, Ba, Cd, Cr, Cu, Fe, Mn, Mo, Pb, Sb, Sn, V, and Zn across all the tea samples in the range of 73.50 – 198.8, 1.982 – 16.6, 0.118 – 4.632, 0.168 – 4.640, 1.213 – 13.78, 86.25 – 194.0, 27.18–56.14 , 3.342 – 5.322, 0.978 – 2.978, 16.581 – 21.872, 11.34 – 19.87, 1.267 – 3.295, and 28.96 – 321.7 µg/g, respectively . While these findings suggest a low risk, the study underscores the necessity of continuous monitoring and assessment of metal contaminants in tea products to safeguard consumer health.

本研究的主要目的是通过分析在南非鲁德波特佛罗里达公园购买的市售样品中必需元素和非必需元素的浓度，评估与路易波士茶冲剂中元素暴露相关的人类健康风险。本研究开发并优化了微波辅助消解法（P2），用9 mL 5 M H₂O₂和1 mL 70% (v/v) HNO₃制备路易波士样品。与其他方法相比，P2具有良好的精密度，是制备茶泡茶样品的首选方法。电感耦合等离子体发射光谱分析显示，所有茶叶样品中Al、Ba、Cd、Cr、Cu、Fe、Mn、Mo、Pb、Sb、Sn、V、Zn的平均浓度分别为73.50 ~ 198.8、1.982 ~ 16.6、0.118 ~ 4.632、0.168 ~ 4.640、1.213 ~ 13.78、86.25 ~ 194.0、27.18 ~ 56.14、3.342 ~ 5.322、0.978 ~ 2.978、16.581 ~ 21.872、11.34 ~ 19.87、1.267 ~ 3.295和28.96 ~ 321.7µg/g。虽然这些发现表明风险较低，但该研究强调了对茶产品中的金属污染物进行持续监测和评估以保障消费者健康的必要性。

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引用次数: 0

A comprehensive perspective on melanoidins: definitions, polymerization, chromogenic mechanism, cross-linking, and bioactivity 类黑素：定义、聚合、显色机制、交联和生物活性

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101181

Zhisong Wang , Chuanchuan Gao , Qi Chen , Kaixin Wang , Bingbing Fan

Melanoidins, a class of Maillard reaction products (MRPs), are ubiquitous in thermally processed foods and exhibit a diverse spectrum of biological activities. These compounds are characterized by their heterogeneous, polymeric, and nitrogen-containing macromolecular structures, as well as their coloration. A critical challenge in the field lies in elucidating the intricate relationships between their structural attributes and functional properties, which is essential for establishing clear structure–function correlations. Carbonyl compounds, derived from food constituents, polyphenol oxidation, and endogenous metabolic processes, participate in the Maillard reaction (MR) with amino-group-bearing compounds to form colored components (CCs). Among these, α-dicarbonyl compounds act as key intermediates in the formation of CCs. Through chemical mechanisms including aldol condensation, Michael addition, and carbonyl-amine reactions, these precursors undergo polymerization, generating extended conjugated systems that function as intrinsic chromophores. Although melanoidins demonstrate multiple biological functionalities, their principal mechanisms of action are attributed to their capacity to scavenge negatively charged oxygen species and to chelate metal ions.

类黑素是一类美拉德反应产物（MRPs），普遍存在于热加工食品中，具有多种生物活性。这些化合物的特点是它们的非均相、聚合和含氮大分子结构，以及它们的颜色。该领域的一个关键挑战在于阐明它们的结构属性和功能属性之间的复杂关系，这对于建立明确的结构-功能相关性至关重要。羰基化合物来源于食品成分、多酚氧化和内源性代谢过程，与含氨基化合物参与美拉德反应（MR）形成有色成分（CCs）。其中α-二羰基化合物是形成CCs的关键中间体。通过包括醛醇缩合、迈克尔加成和羰基胺反应在内的化学机制，这些前体发生聚合，产生作为本征发色团功能的扩展共轭体系。虽然类黑素具有多种生物学功能，但其主要作用机制是由于其清除带负电荷的氧和螯合金属离子的能力。

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引用次数: 0

Health risk assessment and seasonal investigation of trace metals in different organs of sea bass fish from Cox's Bazar, Bangladesh 孟加拉国考克斯巴扎尔海鲈鱼不同器官中微量金属的健康风险评估和季节性调查

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101185

Marzia Bente Mahmood Maya , Md. Samrat Mohay Menul Islam , Farhana Mostafiz , Habiba Moshfeka , Sadman Sakib , Badhan Saha , Md. Kamal Hossain , Mohammad Moniruzzaman , Md Monirul Islam

This study aims to evaluate the trace metal concentrations and the associated health risks posed by the consumption of seabass (Lates calcarifer). The concentrations of trace metals in the fin, gill, and flesh tissues of seabass from Cox’s Bazar, Bangladesh, were analyzed across rainy and winter seasons using Atomic Absorption Spectroscopy (AAS). The results showed higher concentrations of Ni, Fe, Zn, Mn, Cr, Pb, and Cd, all of which exceeded the standard food safety guidelines. Fin and gill exhibited higher metal accumulation. The concentrations of Fe and Zn in gill and fin tissues were notably higher. The winter season showed the highest metal accumulation in most cases, compared to the rainy season. The low concentrations of trace metals during the rainy season may be attributed to dilution resulting from heavy rainfall. Zn concentration showed the highest metal accumulation in flesh during the winter season. THQ values were found to be <1, but the HI was relatively high. Furthermore, the TR values for Ni and Cd exceeded the acceptable range, indicating possible carcinogenic risks. This study identifies potential health concerns associated with local people's consumption of seabass, which policymakers should consider.

本研究旨在评估食用海鲈鱼所造成的微量金属浓度及其相关的健康风险。利用原子吸收光谱法（AAS）分析了孟加拉国考克斯巴扎尔（Cox 's Bazar）海鲈鳍、鳃和肉组织中微量金属的浓度。结果显示，Ni、Fe、Zn、Mn、Cr、Pb和Cd的浓度均高于食品安全标准。鳍和鳃表现出较高的金属积累。鳃和鳍组织中铁和锌的浓度显著升高。与雨季相比，冬季在大多数情况下表现出最高的金属积累。雨季微量金属的低浓度可能是由于暴雨造成的稀释。锌在果肉中的积累量在冬季最高。THQ值为<；1，但HI较高。此外，Ni和Cd的TR值超出了可接受范围，表明可能存在致癌风险。这项研究确定了与当地居民消费鲈鱼相关的潜在健康问题，决策者应该考虑到这一点。

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引用次数: 0

Storage stability of crispy pork rind and rancidity prediction by near infrared spectroscopy and PLSR models 近红外光谱及PLSR模型对脆皮贮藏稳定性及酸败度的预测

Food chemistry advances

Pub Date : 2025-12-01 DOI: 10.1016/j.focha.2025.101184

Phonkrit Maniwara , Ratchanon Meesombat , Sirima Malang , Kamonlak Chailangka , Suwalee Fong-in , Trakul Prommajak

The storage stability of crispy pork rind, a widely consumed snack, is influenced by factors such as frying oil type and packaging conditions. We examined the impact of frying with new versus reused oil and compared storage stability under ambient air and nitrogen packaging. This study employed near infrared (NIR) spectroscopy to evaluate these effects and predict oxidative compounds using partial least squares regression (PLSR). The study found that while frying in new oil initially improved product quality, this advantage diminished over time. In contrast, packaging played a more crucial role, with nitrogen-packed samples showing greater stability - extending shelf life by 4–20 % compared with those stored in ambient air. The improved stability is attributed to nitrogen's ability to displace oxygen, thereby reducing oxidative rancidity regardless of the oil’s initial condition. The PLSR models achieved high accuracy for predicting lipid oxidation, i.e., peroxide, anisidine, and Totox values (R > 0.82, RMSE ≤ 0.75, RPD > 2.22). Furthermore, self-organizing map (SOM) classification achieved 73 % accuracy in distinguishing new and rancid crispy pork rind. These findings establish NIR spectroscopy as a reliable method for both quantitative and qualitative assessment of rancidity in crispy pork rind; however, different pork types and packaging conditions should be further examined.

脆皮是一种广泛食用的零食，其贮存稳定性受油炸油种类和包装条件等因素的影响。我们研究了用新油和重复用油煎炸的影响，并比较了在环境空气和氮气包装下的储存稳定性。本研究采用近红外（NIR）光谱来评估这些影响，并使用偏最小二乘回归（PLSR）预测氧化化合物。研究发现，虽然用新油煎炸最初提高了产品质量，但这种优势随着时间的推移而减弱。相比之下，包装发挥了更重要的作用，氮气包装的样品显示出更大的稳定性-与储存在环境空气中的样品相比，延长了4 - 20%的保质期。稳定性的提高是由于氮气取代氧气的能力，从而减少了氧化酸败，而不管油的初始条件如何。PLSR模型在预测脂质氧化，即过氧化物、苯胺和Totox值方面具有很高的准确性（R > 0.82, RMSE≤0.75,RPD > 2.22）。此外，自组织图（SOM）分类在新猪皮和腐臭猪皮的区分准确率达到73%。研究结果表明，近红外光谱技术可作为定量和定性评价脆皮酸败度的可靠方法；但是，不同的猪肉种类和包装条件应该进一步检查。

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