Applied Food Research最新文献

Unlocking the potential of oleogels in edible applications and health impacts 释放油凝胶在食用应用和健康影响方面的潜力

Applied Food Research

Pub Date : 2024-12-01 DOI: 10.1016/j.afres.2024.100620

Rizwan Arshad , Fajista Binte Mazhar , Kinza Arshad , Baojun Xu

Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led to efforts to reduce saturated fats and trans-fatty acids in diets. Concerns about the negative impacts of unhealthy fats have further driven interest in OG technology. In this context, this comprehensive review examines the emerging trends in OG formulations and structural designs across different food matrices, OGs modifications through high-intensity ultrasound (HIU), assessing their nutritional benefits and functional properties, including texture, rheology, oxidative stability, and mouthfeel. The research also critically reviews new insights into the incorporation of OGs as fat substitutes in various food products, including meat, dairy, confectionery, and bakery items. Additionally, the review highlights the OGs in the bioactive delivery of lipid-soluble substances and their therapeutic potential against different diseases such as obesity, CVD's, elevated LDL cholesterol, and serum triacylglycerol levels. The review further explores consumer attitudes, perceptions, and acceptance of OG-containing products, while addressing key challenges, potential research directions, and innovative applications of OGs.

由于其高不饱和脂肪含量，油凝胶（OGs）已成为有前途的脂肪替代品，因其对健康的益处和在食品中的适用性而得到认可。传统上，固体脂肪被广泛用于提高食物的营养成分，但消费者意识的增强导致人们努力减少饮食中的饱和脂肪和反式脂肪酸。对不健康脂肪的负面影响的担忧进一步推动了对OG技术的兴趣。在此背景下，本文全面回顾了不同食物基质中OG配方和结构设计的新趋势，通过高强度超声（HIU）对OG进行修饰，评估了它们的营养价值和功能特性，包括质地、流变学、氧化稳定性和口感。该研究还批判性地回顾了将OGs作为脂肪替代品纳入各种食品（包括肉类、乳制品、糖果和烘焙食品）的新见解。此外，该综述还强调了og在脂溶性物质生物活性传递中的作用及其对不同疾病的治疗潜力，如肥胖、心血管疾病、低密度脂蛋白胆固醇升高和血清甘油三酯水平升高。这篇综述进一步探讨了消费者对含OGs产品的态度、认知和接受程度，同时指出了OGs的主要挑战、潜在的研究方向和创新应用。

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引用次数: 0

Research advancements in the purification technology and application of hen egg white lysozyme 蛋清溶菌酶纯化技术及应用研究进展

Applied Food Research

Pub Date : 2024-12-01 DOI: 10.1016/j.afres.2024.100632

Liang-Liang Chen , Wen-Pu Shi , Juan-Juan Yang , Chen-Li Jiao , Pei-Feng Wei

The lysozyme obtained from hen egg white (HEWL) is considered as one of the most prevalent natural proteins with extensive investigations conducted on it. It has also found wide-ranging applications in various fields such as food industry, scientific researches, medical treatments as well as material developments. This article provides a comprehensive review on different techniques used for isolating and purifying HEWL along with exploring its versatile uses in aforementioned areas to establish a fundamental reference for further development and utilization of this natural protein.

从蛋清中提取的溶菌酶被认为是最普遍的天然蛋白质之一，对其进行了广泛的研究。它还在食品工业、科学研究、医疗以及材料开发等各个领域得到了广泛的应用。本文综述了目前用于分离纯化hel的各种技术，并探讨了其在上述领域的广泛应用，为进一步开发利用这种天然蛋白提供基础参考。

引用次数: 0

Bioactive potential of punicalagin: A comprehensive review 厚朴苷的生物活性潜力：全面综述

Applied Food Research

Pub Date : 2024-10-28 DOI: 10.1016/j.afres.2024.100572

Irtiqa Shabir , Aamir Hussain Dar , Kshirod Kumar Dash , Sobiya Manzoor , Shivangi Srivastava , Vinay Kumar Pandey , Rafeeya Shams , Iqra Bashir , Shafat Ahmad Khan , Shaikh Ayaz Mukarram , Béla Kovács

Pomegranates comprise bioactive components including polyphenols, tannins, and anthocyanins, which have demonstrated beneficial health effects. Pomegranates also act as a preventative measure for a variety of ailments, as per the promising results from human trials. Pomegranate juice consumption has shown promising outcomes in clinical trials against various diseases, including diabetes, prostate cancer, and cardiovascular disorders, and could be attributed to the punicalagin content of the juice. Punicalagin, a hydrolyzable tannin, is abundant in pomegranate juice and extracts. This review gives insight into the bioactive potential of punicalagin in the prevention of chronic ailments. The review includes the research conducted on punicalagin during 2010–2024. The origins of punicalagin, its method of action, and its therapeutic potential for diabetes, cardiovascular disease, cancer, neuroprotection, obesity, and respiratory illnesses are all discussed in this study. The antioxidant, anti-inflammatory, anti-cancer, and cardioprotective properties of punicalagin have been investigated. Punicalagin reduces inflammation by inhibiting multiple enzymes. Its potential to trigger cancer cell apoptosis may make it anti-cancer. Punicalagin reduces oxidative stress and improves endothelial function, enhancing cardiovascular health. Recent studies have shown that punicalagin has an excellent bioactive as well as therapeutic potential, and it has been suggested as a safe alternative for chemoprevention. As a natural substance, punicalagin shows potential for improving health in several ways. Its therapeutic potential and methods of action, however, need further investigation.

石榴含有生物活性成分，包括多酚、单宁酸和花青素，这些成分已被证明对健康有益。石榴还能预防多种疾病，人体试验结果表明了这一点。在临床试验中，饮用石榴汁对包括糖尿病、前列腺癌和心血管疾病在内的各种疾病都有很好的疗效，这可能要归功于石榴汁中的Punicalagin成分。Punicalagin 是一种可水解的单宁，在石榴汁和提取物中含量丰富。本综述深入探讨了苦石榴苷在预防慢性疾病方面的生物活性潜力。综述包括 2010 年至 2024 年期间开展的有关番泻叶苷的研究。本研究讨论了番泻叶苷的起源、作用方法及其对糖尿病、心血管疾病、癌症、神经保护、肥胖症和呼吸系统疾病的治疗潜力。本研究对 Punicalagin 的抗氧化、抗炎、抗癌和心脏保护特性进行了研究。Punicalagin 可通过抑制多种酶来减轻炎症。Punicalagin 可诱发癌细胞凋亡，因此具有抗癌作用。Punicalagin 可减少氧化应激，改善血管内皮功能，从而增强心血管健康。最近的研究表明，Punicalagin 具有很好的生物活性和治疗潜力，被认为是一种安全的化学预防替代品。作为一种天然物质，Punicalagin 在多个方面显示出改善健康的潜力。不过，它的治疗潜力和作用方法还需要进一步研究。

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引用次数: 0

The content of acrylamide in foods in Iran: A review of formation mechanism, toxicity and control strategies 伊朗食品中的丙烯酰胺含量：丙烯酰胺的形成机理、毒性和控制策略综述

Applied Food Research

Pub Date : 2024-10-20 DOI: 10.1016/j.afres.2024.100569

Fariba Gholampour , Ayub Ebadi Fathabad , Elham Ansarifar , Tayebeh Zeinali

During the preparation of food with heat, a number of different favorable and unfavorable compounds are produced. One of these harmful contaminants is acrylamide (AA), which is formed when foods containing reducing sugars and the amino acids, especially asparagine, are subjected to thermal processing at temperatures upper 120 °C and under limited humidity. Since AA is classified as "probably carcinogenic to humans" (group 2A) by the International Agency for Research on Cancer, it has become a limiting factor for food inspectors worldwide. Therefore, the present study examines the content of AA in food in Iran. Moreover, its mechanism of formation, toxicity and control strategies were reviewed. The results showed that the lowest amount of AA was formed in nuts and the most was formed in fried potatoes and potato chips. In conclusion, implementing effective control strategies to reduce AA in processed food products in Iran is recommended. As many control strategies have negative effects on organoleptic properties, adoption of two or more simultaneous control methods to improve the performance of reducing AA and alleviating sensory problems in food products is suggested.

在加热制备食品的过程中，会产生许多不同的有利和不利化合物。其中一种有害污染物是丙烯酰胺（AA），当含有还原糖和氨基酸（尤其是天冬酰胺）的食品在 120 ℃ 以上的温度和有限的湿度下进行热加工时，就会产生这种物质。由于 AA 被国际癌症研究机构归类为 "可能对人类致癌"（2A 组），它已成为全球食品检验员的一个限制因素。因此，本研究调查了伊朗食品中的 AA 含量。此外，还对其形成机制、毒性和控制策略进行了综述。结果表明，坚果中的 AA 含量最低，而油炸土豆和薯片中的 AA 含量最高。总之，建议实施有效的控制策略，以减少伊朗加工食品中的 AA。由于许多控制策略会对感官特性产生负面影响，建议采用两种或两种以上同时进行的控制方法，以提高减少 AA 的效果，缓解食品中的感官问题。

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引用次数: 0

Optimization of a mixture using coffee parchment, Jamaica flower and Stevia for functional infusions - hypoglycemic and antioxidant 优化使用咖啡羊皮纸、牙买加花和甜叶菊的混合物，用于功能性输液--降血糖和抗氧化

Applied Food Research

Pub Date : 2024-10-09 DOI: 10.1016/j.afres.2024.100548

Clara Espinoza Silva , Nancy Carhuancho , Edgar Rojas Zacarias , Greta Hinostroza Quiñonez , Omar Flores Ramos , Nancy Saavedra Mallma

Natural infusions have always been of great importance for the prevention and treatment of some diseases, because they are a very easy way to consume and availability of bioactive compounds with functional activity. Therefore, we proposed to optimise a mixture using coffee parchment (waste from the coffee industry), hibiscus flower and stevia. I-optimal mixture design (OMD) was used to optimise the proportions of the ingredients: coffee parchment (restriction from 57 to 60%), hibiscus flower (restriction from 37 to 40%) and stevia (restriction from 1 to 3%). The proportions were considered taking into account preliminary experimental tests, mainly on taste. The formulations were calculated on a 1.5g basis. A sensory analysis was carried out on the three best treatments selected, and the average scores obtained for the attributes colour, odour and aroma were 4.13, 4.20 and 4.17 respectively, qualifying them with a "like", thus obtaining a functional infusion with coffee industry waste, organoleptically acceptable.

天然输液对于预防和治疗某些疾病一直具有重要意义，因为它们是一种非常简便的食用方法，而且可以获得具有功能活性的生物活性化合物。因此，我们建议优化使用咖啡羊皮纸（咖啡业的废料）、芙蓉花和甜叶菊的混合物。我们采用了 I- 优化混合物设计（OMD）来优化配料的比例：咖啡羊皮纸（限制在 57% 至 60%）、芙蓉花（限制在 37% 至 40%）和甜叶菊（限制在 1% 至 3%）。在考虑这些比例时，考虑到了初步的实验测试，主要是口味测试。配方按 1.5 克计算。对所选的三种最佳处理进行了感官分析，色泽、气味和香气的平均得分分别为 4.13、4.20 和 4.17 分，符合 "喜欢 "的标准，从而获得了一种从有机角度可以接受的咖啡工业废料功能性浸泡液。

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引用次数: 0

Status report on innovations and applications of smart bio-systems for real-time monitoring of food quality 实时监测食品质量的智能生物系统的创新和应用现状报告

Applied Food Research

Pub Date : 2024-10-09 DOI: 10.1016/j.afres.2024.100546

Tétédé Rodrigue Christian Konfo , Comlan Kintomagnimessè Célestin Tchekessi , Farid Abdel Kader Baba-Moussa

Smart bio-systems represent a significant advancement in food quality monitoring by utilizing cutting-edge technologies to enhance safety, precision, and efficiency compared to conventional methods. This literature review highlights the current state of evidence related to smart bio-systems. It focuses on the integration of biosensors, smart packaging, and digital technologies in the food quality assessment process. We examine key innovations such as enzymatic biosensors, immunosensors, and DNA-based sensors, as well as advancements in biopolymers and smart packaging materials. The review also emphasizes practical applications and real-world case studies, illustrating how these technologies improve microbial contamination detection, chemical contaminant monitoring, and nutrient and freshness evaluation. Despite their potential, smart bio-systems face challenges related to sensitivity, integration, regulatory compliance, and cost. However, the benefits of these technologies, such as increased food safety, consumer trust, and sustainable practices, outweigh the limitations. Future perspectives suggest continued advancements in sensor technology, broader applications across the food industry, and greater integration with digital tools such as AI and IoT for enhanced efficiency.

与传统方法相比，智能生物系统利用尖端技术提高了安全性、精确性和效率，是食品质量监测领域的一大进步。本文献综述重点介绍了与智能生物系统相关的证据现状。其重点是在食品质量评估过程中整合生物传感器、智能包装和数字技术。我们研究了酶生物传感器、免疫传感器和 DNA 传感器等关键创新技术，以及生物聚合物和智能包装材料方面的进展。综述还强调了实际应用和现实案例研究，说明了这些技术如何改进微生物污染检测、化学污染物监测以及营养和新鲜度评估。尽管智能生物系统潜力巨大，但在灵敏度、集成度、合规性和成本方面仍面临挑战。然而，这些技术带来的益处，如提高食品安全、增强消费者信任和可持续发展等，远远大于其局限性。展望未来，传感器技术将不断进步，在食品工业中得到更广泛的应用，并与人工智能和物联网等数字工具进一步整合，以提高效率。

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引用次数: 0

Physical properties, nutritional profile, and consumer acceptability of gluten-free breakfast flakes from cassava flour 木薯粉制成的无麸质早餐片的物理性质、营养成分和消费者接受度

Applied Food Research

Pub Date : 2024-10-04 DOI: 10.1016/j.afres.2024.100541

Esther Najjingo, Stellah Byakika, Ivan Muzira Mukisa

Driven by the increasing demand for gluten-free and affordable breakfast options, this study investigated the potential of cassava flour, as a primary ingredient and gluten-free alternative, for producing extruded breakfast flakes. Cassava flakes were prepared using a twin-screw extruder at a constant screw speed of 35 rpm, constant cutter speed of 21.2 rpm and barrel temperatures of 81 °C, 93 °C, and 89 °C in the first, second, and third zones, respectively. The physical properties, nutritional profile, and consumer acceptability of the cassava flakes were compared to a commercially available breakfast cereal. Cassava flakes exhibited significantly different (p < 0.05) physical properties. They had a higher WSI (57.6 %) but lower values of bulk density (0.3 g/cm³), WAI (2.3 g g^-1), and color value (yellow orange ±1.73). Cassava flakes had lower fat (0.3 %), protein (6.6 %), and dietary fiber (1.8 %) compared to the commercial product, except for ash (2.3 %), moisture (6.0 %), carbohydrates (89.0 %), and energy (384.7 Kcal/100 g). Despite these differences, cassava flakes met the UNBS requirements for breakfast cereals. Additionally, the cassava flakes’ nutritional adequacy for school going children and adolescents was assessed by determining their %contribution to RDA per serving (30 g cassava flakes + 100 g milk). Their contribution to the RDAs of school going children was minimal with only the contribution of carbohydrates for all age groups and the contribution of protein for 4–8 years aged children meeting recommendations due to the low protein, fat and fiber content. It is, therefore, important to consider reformulation of the cassava flakes and incorporation of other ingredients to improve their protein, fiber, and energy content. Overall, cassava flakes were acceptable with good functionality, but the acceptability can further be enhanced through optimization of the sensory and nutritional qualities.

由于人们对无麸质和经济实惠的早餐选择的需求日益增长，本研究调查了木薯粉作为主要成分和无麸质替代品生产挤压早餐片的潜力。使用双螺杆挤压机制备木薯片，螺杆转速恒定为 35 rpm，切刀转速恒定为 21.2 rpm，第一、第二和第三区的机筒温度分别为 81 ℃、93 ℃ 和 89 ℃。将木薯片的物理性质、营养成分和消费者接受度与市售谷物早餐进行了比较。木薯片的物理性质有明显差异（p < 0.05）。木薯片的 WSI（57.6%）较高，但容重（0.3 g/cm3）、WAI（2.3 g g-1）和色值（黄橙色 ±1.73）较低。与商业产品相比，木薯片的脂肪（0.3 %）、蛋白质（6.6 %）和膳食纤维（1.8 %）含量较低，但灰分（2.3 %）、水分（6.0 %）、碳水化合物（89.0 %）和能量（384.7 千卡/100 克）除外。尽管存在这些差异，木薯片仍符合联合国系统对谷物早餐的要求。此外，通过确定木薯片对每份（30 克木薯片 + 100 克牛奶）RDA 的贡献率，评估了木薯片对上学儿童和青少年的营养充足性。由于木薯片的蛋白质、脂肪和纤维含量较低，所有年龄组的儿童只有碳水化合物和 4-8 岁儿童的蛋白质达到了建议水平。因此，有必要考虑重新配置木薯片并加入其他成分，以提高其蛋白质、纤维和能量含量。总体而言，木薯片的功能性良好，可以接受，但可通过优化感官和营养质量进一步提高其可接受性。

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引用次数: 0

Enhanced extraction of antioxidant phenolics: Quercetin, Kaempferol, Gallic Acid, Syringic Acid, and Epicatechin from fresh berries and their waste using Ultra-Turrax and Ultrasonication 从新鲜浆果及其废弃物中强化提取抗氧化酚类物质：使用 Ultra-Turrax 和超声波技术从新鲜浆果及其废料中提取槲皮素、山柰酚、没食子酸、丁香酸和表儿茶精

Applied Food Research

Pub Date : 2024-10-02 DOI: 10.1016/j.afres.2024.100539

José Vázquez-Vázquez , Mariana Barajas-Salazar , Leticia Casas-Godoy , Montserrat Alcázar-Valle , Luis Arellano-García , Iliana Barrera-Martínez

This study aimed to improve extraction of antioxidant phenolics from fresh berries and berries waste. A combination of Ultra-Turrax milling and ultrasonication, both efficient and eco-friendly techniques widely used in the extraction of bioactive compounds, produced the best extraction of quercetin, kaempferol, gallic acid, syringic acid and epicatechin. These methods, which rely on mechanical disruption and ultrasonic waves to enhance cell wall breakdown, allow for greater release of phenolic compounds while minimizing heat damage. Ultra-Turrax 14,000 r/min, 5 min combined with 1 h ultrasonication led to total phenolics and total flavonoids concentration of 42.29 mgGAE g⁻¹dw, 21.85 mgRE g⁻¹ for blueberry, 97.68 mgGAE g⁻¹dw, 27.62 mgRE g⁻¹ for raspberry and 44.28 mgGAE g⁻¹dw, 16.5 mgRE g⁻¹ for blackberry. In waste, 72.01 mgGAE g⁻¹dw, 41.61 mgRE g⁻¹ from blueberry, 101.18 mgGAE g⁻¹dw, 19.76 mgRE g⁻¹ from raspberry and 96.60 mgGAE g⁻¹dw, 28.90 mgRE g⁻¹ from blackberry were obtained. Syringic acid and epicatechin were the main recovered compounds with 1945 mg g⁻¹dw and 2028 mg g⁻¹dw from fresh raspberry and 884 mg g⁻¹dw and 966 mg g⁻¹dw from blackberry waste. Extracts from blueberry, raspberry and blackberry had antioxidant activities of 832.87, 2757.64 and 583.32 µM TE g⁻¹ dw correspondingly. This study highlights an efficient extraction method that can support more sustainable practices in the food industry by maximizing the recovery of valuable phenolic compounds from both fresh berries and their processing waste.

本研究旨在提高新鲜浆果和浆果废料中抗氧化酚类物质的提取率。Ultra-Turrax 研磨法和超声波法这两种高效、环保的技术被广泛应用于生物活性化合物的萃取，两者结合后，槲皮素、山柰酚、没食子酸、丁香酸和表儿茶素的萃取效果最佳。这些方法依靠机械破坏和超声波来加强细胞壁的分解，在最大限度地减少热损伤的同时，还能释放出更多的酚类化合物。Ultra-Turrax 14,000 r/min，5 分钟，再加上 1 小时的超声波处理，蓝莓的总酚类和总黄酮类浓度分别为 42.29 mgGAE g-1dw, 21.85 mgRE g-1；覆盆子的总酚类和总黄酮类浓度分别为 97.68 mgGAE g-1dw, 27.62 mgRE g-1；黑莓的总酚类和总黄酮类浓度分别为 44.28 mgGAE g-1dw, 16.5 mgRE g-1。在废物中，蓝莓为 72.01 mgGAE g-1dw、41.61 mgRE g-1，覆盆子为 101.18 mgGAE g-1dw、19.76 mgRE g-1，黑莓为 96.60 mgGAE g-1dw、28.90 mgRE g-1。丁炔酸和表儿茶精是主要的回收化合物，从新鲜树莓中分别回收了 1945 毫克 g-1dw 和 2028 毫克 g-1dw，从黑莓废料中分别回收了 884 毫克 g-1dw 和 966 毫克 g-1dw。蓝莓、树莓和黑莓提取物的抗氧化活性分别为 832.87、2757.64 和 583.32 µM TE g-1 dw。这项研究强调了一种高效的萃取方法，这种方法可以最大限度地从新鲜浆果及其加工废料中回收有价值的酚类化合物，从而为食品工业的可持续发展提供支持。

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引用次数: 0

Circular economy and food safety: A focus on ONE health 循环经济与食品安全：关注人类健康

Applied Food Research

Pub Date : 2024-10-02 DOI: 10.1016/j.afres.2024.100509

Paola López Cervantes , Rosa Isela Fernandez Xicotencatl , Christine McCoy Cador , Ian Scott Kinney

Circular economy within food processing contributes to the implementation of strategies for the ONE HEALTH food initiative (safe, nutritious, and sustainable) and improves the identification of emerging hazards related with planetary boundaries. The concept of the Circular Economy within food production includes relevant strategic elements for integral public health contributions, via risk prevention and eliminating sources of high-risk waste for human and animal foodstuffs, as well as the health of the oceans and arable land. The present literature review uses a novel, cross-reference quantification methodology with NVIVO software, identifying topics with the strongest presence in the documented scientific-level state of the art. The problems and dimensions conceptualized are those in which the ONE HEALTH initiative contributes to developing mitigation strategies together with industry, governments, and academia.

食品加工中的循环经济有助于 "一个健康 "食品倡议（安全、营养和可持续）战略的实施，并能更好地识别与地球边界有关的新危害。食品生产中的循环经济概念包括通过风险预防、消除人类和动物食品的高风险废物来源以及海洋和耕地的健康，为整体公共卫生做出贡献的相关战略要素。本文献综述采用了一种新颖的交叉参考量化方法，利用 NVIVO 软件，确定了在有文献记载的科学领域中存在感最强的主题。概念化的问题和维度是 "一个健康"（ONE HEALTH）倡议与工业界、政府和学术界共同制定减缓战略时所涉及的问题和维度。

引用次数: 0

Terahertz photonic crystal fiber-based edible oil sensor: Performance evaluation and identification 基于太赫兹光子晶体光纤的食用油传感器：性能评估与鉴定

Applied Food Research

Pub Date : 2024-10-01 DOI: 10.1016/j.afres.2024.100537

Md. Omar Faruk, Kayab Khandakar, Diponkar Kundu, A.H.M. Iftekharul Ferdous, Md Muminur Rahman Sonic, Md. Obaydullah Khan

This model introduced an innovative hollow-core optical waveguide with an octagonal core, specifically designed for rapid detection of various food oil contaminations is founded on the principles of Photonic Crystal Fiber (PCF). By analyzing the refractive index (RI) variations between pure and contaminated oil, we evaluate other essential optical parameters. The characteristics inherent to the suggested food oil sensor are examined using COMSOL Multiphysics v6.1, employing the Finite Element Method (FEM). Highly precise mesh components are included to provide optimal simulation accuracy. The outcomes from the suggested sensor model demonstrate exceptionally strong relative sensitivity of 98.52 % for castor oil, 98.46 % for sunflower oil, 98.41 % for mustard oil, 98.32 % for olive oil, and 98.03 % for coconut oil, all measured at 2 THz. Additionally, the simulation shows a very low confinement loss of 2.37 × 10⁻¹² cm^-1, a numerical aperture of 0.242, effective area of 1.1459 × 10^–7 m², and effective material loss of 0.0038 cm^-1 for castor oil under optimal structural circumstances. The straightforward design of the PCF in the sensor indicates that it can be implemented with ease, given these standard performance indicators. Therefore, it is anticipated that this sensor will open improved avenues for detection and identification of several distinct food oil contaminations. It can be produced using standard fabrication processes.

该模型基于光子晶体光纤（PCF）的原理，引入了一种创新的八角形芯空心光波导，专门用于快速检测各种食用油污染。通过分析纯油和受污染油之间的折射率（RI）变化，我们评估了其他重要的光学参数。我们使用 COMSOL Multiphysics v6.1，采用有限元法 (FEM) 对建议的食用油传感器的固有特性进行了研究。其中包括高精度网格组件，以提供最佳模拟精度。建议的传感器模型结果表明，相对灵敏度极高，蓖麻油为 98.52%，葵花籽油为 98.46%，芥末油为 98.41%，橄榄油为 98.32%，椰子油为 98.03%，所有测量频率均为 2 THz。此外，模拟结果表明，在最佳结构条件下，蓖麻油的封闭损耗非常低，为 2.37 × 10-12 cm-1，数值孔径为 0.242，有效面积为 1.1459 × 10-7 m²，有效材料损耗为 0.0038 cm-1。传感器中 PCF 的直接设计表明，在这些标准性能指标下，它可以轻松实现。因此，预计该传感器将为检测和识别几种不同的食用油污染开辟新的途径。它可以使用标准制造工艺进行生产。

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引用次数: 0