Measurement: Food最新文献

{"title":"Selective voltammetric determination of gallic acid in citrus juices using a carminic acid-modified platinum electrode","authors":"Basel Al-Saida ,&nbsp;Mohammad Amayreh ,&nbsp;Mohammad Alzubi ,&nbsp;Muayad Esaifan","doi":"10.1016/j.meafoo.2025.100271","DOIUrl":"10.1016/j.meafoo.2025.100271","url":null,"abstract":"<div><div>A hyperactive platinum electrode was modified with a carminic acid (CA) film to enhance its selectivity toward gallic acid (GA) in an ascorbic acid (AA)–rich environment. The K₃[Fe(CN)₆] test, along with chronoamperometry, confirmed the catalytic activity of the modified electrode for GA analysis. SEM-EDX characterization further verified the successful deposition of CA on the platinum surface. The oxidation peak potential of GA was observed at approximately 0.45 V. Modification with CA enhanced the GA oxidation current by 20.8 %, increasing it from 1.425 mA to 1.722 mA. The oxidation peak currents obtained from differential pulse voltammograms exhibited a linear relationship with GA concentrations ranging from 1.25 × 10⁻³ mM to 0.5 mM. Based on a signal-to-noise ratio of 3, the detection limit was calculated to be 0.32 µM. The proposed CA-modified sensor was successfully applied to quantify GA in fresh orange and lemon juice samples, without significant interference from AA or citric acid (CA). The electrode demonstrated accurate GA determination in citrus juices, with recoveries ranging from 89.96 % to 102.65 %, confirming its practical applicability in food analysis.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100271"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Impact of pulsed electric field pretreatment on Clitoria ternatea Flower drying properties and bioactive compounds","authors":"Bara Yudhistira,&nbsp;Rachmanda Wahana Seta,&nbsp;Bambang Sigit Amanto","doi":"10.1016/j.meafoo.2026.100283","DOIUrl":"10.1016/j.meafoo.2026.100283","url":null,"abstract":"<div><div>The increase in consumption of functional beverages is promoting the utilization of natural ingredients high in bioactive compounds, including <em>Clitoria ternatea</em> flower. Therefore, this work examines the impact of pulsed electric field (PEF) pretreatment on the drying performance and bioactive content of <em>C. ternatea</em> flowers. The experiment was conducted using pulse strength variations of 1.5, 3, 4.5, and 6 kV/cm as drying pretreatment. The properties analyzed were drying rate, total phenolic, flavonoid, anthocyanin, tannin, and antioxidant capacity (FRAP, ABTS, and DPPH). The PEF significantly increased the drying rate and maintained the bioactive compounds. A pulse strength of 6 kV/cm caused a 20 % reduction in drying time compared to the untreated sample and produced the highest increase in all bioactive properties. These included total phenolic (101.97 GAE/mL), flavonoid (75.64 QE/mL), anthocyanin (11.61 mg/L), tannin (21.03 TAE/mL), and antioxidant activity (DPPH 63.59 %, ABTS 58.17 %, and FRAP 107.76 AAE/mL). The mechanism of the increase could be related to the cell electroporation, which facilitated the release of water, accelerated the drying rate, and maintained bioactive compounds. In line with the analysis, this research showed the potential of PEF as an effective pretreatment in the drying of <em>C. ternatea</em>-based food materials.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100283"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of drying methods on the primary metabolite profile, antioxidant activity, and antiproliferative properties of broccoli","authors":"Antonio Vega-Galvez ,&nbsp;Alexis Pasten ,&nbsp;Elsa Uribe ,&nbsp;Javiera Camus ,&nbsp;Michelle Rojas ,&nbsp;Michael Araya ,&nbsp;Cristian Leyton","doi":"10.1016/j.meafoo.2025.100275","DOIUrl":"10.1016/j.meafoo.2025.100275","url":null,"abstract":"<div><div>Broccoli is widely recognized for its nutritional value and health-promoting compounds, placing it at the forefront among vegetables. However, processing methods such as drying may lead to the degradation of nutritional quality, particularly of polar primary metabolites. To assess its overall quality and bioactive components, this study analyzed the chemical composition, polar primary metabolites, and bioactivity of broccoli florets dried using different methods. Five drying techniques were evaluated: vacuum drying (VD), convective drying (CD), infrared drying (IRD), low-temperature vacuum drying (LTVD), and vacuum freeze-drying (VFD). The results demonstrated that dietary fiber in broccoli remained stable during dehydration. Low-temperature methods better preserved greenness, chlorophylls, monosaccharides, sugar alcohols, and certain organic acids compared with other methods, although antioxidant potential (measured by ORAC) was reduced. Notably, LTVD extracts exhibited significantly stronger antiproliferative effects against A549 and H1299 cell lines. Therefore, LTVD is recommended as the most effective drying method for broccoli, despite its longer processing time.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100275"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926652","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of bioresidue apple flour with potential application in the food industry","authors":"Chaimaa Aichouche ,&nbsp;Eliana Pereira ,&nbsp;Márcio Carocho ,&nbsp;Maria Inês Dias ,&nbsp;Ricardo C. Calhelha ,&nbsp;Sandrina Heleno ,&nbsp;Filipa A. Fernandes ,&nbsp;Tânia C.S.P. Pires ,&nbsp;Elizabete Ferreira ,&nbsp;Cristina Caleja ,&nbsp;Lillian Barros","doi":"10.1016/j.meafoo.2026.100280","DOIUrl":"10.1016/j.meafoo.2026.100280","url":null,"abstract":"<div><div>Food loss and residues have attracted the attention of many sectors around the world due to negative environmental and economic effects. Several studies identify this bioresidue with potential to be explored and used as natural ingredients, benefiting environment and economy, and producing functionalized products. This study aimed at the nutritional, chemical and bioactive evaluation of flours obtained from apples discarded as bioresidue due to their low caliber or non-standard format. The nutritional evaluation of the flour highlighted an interesting protein and ash content. Three free sugars were identified in the analyzed flour, with fructose being the main sugar and five organic acids, with malic acid being the most prevalent. Regarding fatty acids, monounsaturated fatty acids predominated, with oleic and linoleic acids being the major components. Seven phenolic compounds were identified by HPLC-DAD-ESI/MS, divided into three different families: phenolic acids, flavan-3-ols, and dihydrochalcone, with phenolic acids predominating, which may justify the antioxidant and antimicrobial potential evidenced by the flour. After characterization, flour was incorporated into two types of bread and the effect of this incorporation over the shelf life was evaluated. Overall, the nutritional and chemical composition of the apple flour obtained in this study makes it a viable alternative for application in the bakery and pastry industry, thus creating alternative products and health promoters for the consumer. Additionally, the reuse of apple bioresidue will allow the recovery of waste discarded annually without added value, in addition to contributing to a positive impact on the economy and the environment.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100280"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Verification of the safety of pack-cooking methods for managing food allergies during disasters","authors":"Rie Kobayashi ,&nbsp;Nobuyo Tsuboyama-Kasaoka ,&nbsp;Moeka Harada ,&nbsp;Hiroyuki Tomotake","doi":"10.1016/j.meafoo.2025.100273","DOIUrl":"10.1016/j.meafoo.2025.100273","url":null,"abstract":"<div><div>Disaster evacuees with food allergies are at high risk of nutritional deficiencies and allergic reactions, making survival difficult. This study aimed to investigate chemical and allergen contamination when allergen-free foods were cooked in transparent polyethylene bags (pack-cooking) in boiled food (for distribution) to provide individualized disaster food support for food allergy sufferers, assuming limited heat sources and drinking water. Residual evaporation migrating from various polyethylene bags was measured through elution tests using food-simulating solvents, following the Japan Positive List (PL) System guidelines. For evacuees with allergies, samples of pack-cooked rice and allergen-free stew wrapped in two layers of polyethylene bags were cooked with a white stew containing allergenic ingredients (wheat, milk, and eggs). Allergenicity was assessed using commercially available enzyme-linked immunosorbent assay (ELISA), western blotting (WB) kits, and polymerase chain reaction (PCR) method. Residual evaporation from all six types of polyethylene bags was below the standard values set by the Japan PL. The protein content derived from each raw material, measured per gram of sampled weight, was significantly lower (<em>p</em> ≤ 0.001) in the pack-cooked meal than in the white stew, with a maximum detected level of 2.5 µg/g for wheat protein in the pack-cooked stew. Thus, the protein content of all pack-cooked meals was below Japan's labeling threshold (10 μg protein per gram of food). A small amount of wheat-, egg- and milk-derived protein was detected in the ELISA test, but no allergens were identified in the WB and PCR. These results suggest that allergen-free meals can be safely prepared using polyethylene bags that can be heated in hot water, even in dishes containing allergens. Pack-cooking may serve as a practical method to support the mental and physical well-being of individuals with food allergies during disasters, when conventional meal preparation is often difficult.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100273"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heavy metals contamination in imported fish: A five-year assessment at Dubai Ports, UAE (2017–2021)","authors":"Tareq M. Osaili ,&nbsp;Dinesh Kumar Dhanasekaran ,&nbsp;Wael Ahmad Bani Odeh ,&nbsp;Hajer Jassim Al Ali ,&nbsp;Iftekhar Ahmed Mohammed Rafi ,&nbsp;Ahmed M Almehdi ,&nbsp;Leila Cheikh Ismail ,&nbsp;Reyad S. Obaid ,&nbsp;Richard Holley","doi":"10.1016/j.meafoo.2026.100279","DOIUrl":"10.1016/j.meafoo.2026.100279","url":null,"abstract":"<div><div>The objective of this study was to assess the levels of heavy metals (arsenic, (As), cadmium, (Cd), mercury, (Hg), and lead, (Pb)) in 4089 imported fish products by using quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) imported into the United Arab Emirates collected from samples over a span of five years, from 74 countries at Dubai ports. The results were evaluated based on European Union Maximum Limits (MLs) standards, and the concentrations of As and Cd in numerous samples substantially exceeded the allowable limits. Nevertheless, the percentage of these unfit samples has declined from approximately 23 % in 2017 to 3 % in 2021. Fish packaged in aluminum, metal, or foam-based containers exhibited lower contamination levels than fish packaged in other packaging materials. Among <em>specialty and marinated fish</em> categories, approximately 16 different species contained contaminant levels that exceeded safety thresholds. This study reinforces the critical need for continuous surveillance and strict enforcement of safety standards for concerning imported fish in the UAE, as samples exceeding MLs are classified as unsafe and are prohibited from entering the market. Our quantitative assessment of heavy metal concentrations across various imported fish species demonstrates significant variations and highlights the importance of sustained monitoring to ensure the safety of imported fish products for consumers.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100279"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of fermented and roasted Parkia biglobosa seed powder on the pathological change induced by iron deficiency anemia in rats","authors":"Angele Eveline Tchapda ,&nbsp;William Asongni Djeukeu ,&nbsp;Isabelle Sandrine Bouelet Ntsama ,&nbsp;Mbock Armel Junior ,&nbsp;Evariste Fongnzossie Feudoung ,&nbsp;Inocent Gouado ,&nbsp;Christine Fernande Nyangono Biyegue","doi":"10.1016/j.meafoo.2026.100276","DOIUrl":"10.1016/j.meafoo.2026.100276","url":null,"abstract":"<div><h3>Background</h3><div><em>Parkia biglobosa</em> seeds are generally consumed for their richness in iron and essential nutrients in various processed forms. Processing methods may affect iron bioavailability and antioxidant activity. However, the effects of these processing methods on their anti-anemic properties remain underexplored.</div></div><div><h3>Objective</h3><div>This study aimed to evaluate the anti-anemic potential and organ-protective effects of fermented and roasted <em>P. biglobosa</em> seed powders using a rat model of iron deficiency anemia.</div></div><div><h3>Materials and Methods</h3><div>Iron deficiency anemia was induced in rats through a low-iron diet for three consecutive weeks. The anti-anemic effects of fermented (FS) and roasted (RS) <em>P. biglobosa</em> seed powders were assessed over a 36-day period by measuring hematological parameters and examining pathological changes in the liver, kidneys, spleen, heart, lungs, and brain.</div></div><div><h3>Results</h3><div>The positive control group fed with the iron-deficient diet showed significantly decreased hematological parameters, notably hematocrit (24.82%), erythrocyte count (31.42%), hemoglobin (32.86%), mean corpuscular volume (28.13%), mean corpuscular hemoglobin concentration (23.88%), and mean corpuscular hemoglobin (22.53%), along with reduced serum ferritin (40.89 ± 0.48 µg/dL) and total protein levels (27.50 ± 0.37 g/L). FS Supplementation improves hematological parameters, including ferritin and total protein levels more effectively than RS supplementation. Additionally, both treatments lowered transaminase activity and creatinine levels, boosted antioxidant markers, and restored tissue histology to near-normal conditions.</div></div><div><h3>Conclusion</h3><div>These findings indicate that fermented <em>P. biglobosa</em> seed powders exhibit significant anti-anemic properties. Its also demonstrates greater efficacy in restoring haematological parameters, biochemical, and histopathological changes linked to iron deficiency in rats.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100276"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biogenic ZnO nanoparticles synthesis using Phyllanthus urinaria and its multifaceted bioactivities against infection, inflammation and diabetes mellitus","authors":"S Sangeetha ,&nbsp;Kalaiselvi Krishnamoorthy ,&nbsp;Chellasamy Panneerselvam ,&nbsp;Abdulrahman Alasmari","doi":"10.1016/j.meafoo.2025.100267","DOIUrl":"10.1016/j.meafoo.2025.100267","url":null,"abstract":"<div><div>Green synthesis using medicinal plants offers an eco-friendly and sustainable method for producing metal oxide nanoparticles. <em>Phyllanthus urinaria</em>, known for its hepatoprotective, antioxidant, and anti-inflammatory properties, is rich in polyphenols, flavonoids, and tannins, making it an ideal candidate for nanoparticle synthesis. This study aimed to synthesize zinc oxide (ZnO) nanoparticles using the aqueous extract of <em>P. urinaria</em> and evaluate their physicochemical and biological properties and Zinc acetate served as the precursor. UV–Vis spectroscopy confirmed nanoparticle formation with an absorption peak at 367 nm. XRD analysis indicated a wurtzite crystalline structure with a crystallite size of 53.68 nm. SEM images revealed rod-shaped nanoparticles measuring 121 ± 18 nm in width and 231 ± 10 nm in length. DLS showed a hydrodynamic size of 312 nm, and zeta potential analysis revealed a value of -16 mV, suggesting colloidal stability. The ZnO nanoparticles exhibited potent antibacterial activity, particularly against <em>Salmonella typhi</em> and <em>Enterococcus faecalis</em>. Antioxidant assays (DPPH and ABTS) and anti-inflammatory tests (albumin denaturation and HRBC membrane stability) showed concentration-dependent efficacy. Additionally, the nanoparticles enhanced glucose uptake in yeast cells and inhibited α-amylase activity, confirming their antidiabetic potential. These findings suggest that <em>P. urinaria</em>-mediated ZnO nanoparticles hold promising therapeutic potential in biomedical applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100267"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145705841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of the Mediterranean and ketogenic diet CO2 footprint","authors":"Hyrije Koraqi ,&nbsp;Anka Trajkovska Petkoska ,&nbsp;Anita Trajkovska-Broach ,&nbsp;Driton Sopa ,&nbsp;Waseem Khalid ,&nbsp;Tuba Esatbeyoglu","doi":"10.1016/j.meafoo.2026.100277","DOIUrl":"10.1016/j.meafoo.2026.100277","url":null,"abstract":"<div><div>Different foods require varying amounts of resources and contribute differently to environmental degradation and sustainability. Dietary patterns can have distinct environmental impacts based on their composition. This study compares two popular dietary models the Mediterranean Diet (MD) and ketogenic diet (KETO) in terms of both nutritional quality and environmental impact, specifically focusing on their CO₂ footprints. Using life cycle assessment (LCA) methodologies and current consumption data, we estimated the average daily CO₂ emissions associated with each diet. The analysis revealed significant differences in macronutrient composition: KETO contained substantially higher proportions of fat (66% vs. 33%) and protein (24% vs. 19%) compared to the MD. In terms of environmental impact, KETO menus were associated with significantly higher greenhouse gas emissions 12 kg CO₂/day versus 6 kg CO₂/day for MD menus. When adjusted per 1000 kcal, KETO still demonstrated nearly double the emissions. These findings indicate that, while the KETO may serve specific metabolic or weight-management purposes, it imposes a considerably greater environmental burden. In contrast, the MD not only aligns more closely with established nutritional guidelines but also demonstrates a significantly lower CO₂ footprint approximately 50% less making it a more sustainable dietary option for both individual health and planetary well-being.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100277"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Harmful food preservative detection: Advanced terahertz-PCF sensor design","authors":"Md. Naimur Rahman Naim,&nbsp;Md. Sohel Rana,&nbsp;Md. Ibbrahim Sarker,&nbsp;A. H. M. Iftekharul Ferdous,&nbsp;Ariyan Haque Joy,&nbsp;Md. Feroz Ali","doi":"10.1016/j.meafoo.2025.100272","DOIUrl":"10.1016/j.meafoo.2025.100272","url":null,"abstract":"<div><div>This model featured a novel hollow core photonic crystal fiber (HC-PCF) with an unmatched cobweb-shaped coating that and hexagon core that is specifically made for detecting harmful food additives like butyl acetate, sorbitol, and saccharin. We assess other crucial optical properties by examining the refractive index (RI) fluctuations caused by hazardous food additives. The Finite Element Method (FEM) in COMSOL Multiphysics v6.1 is used to analyze the properties of the proposed hazardous food additives detector. The inclusion of extremely accurate mesh components ensures the best possible simulation accuracy. The inclusion of extremely accurate mesh elements ensures the best possible simulation accuracy. Performed at 2 THz, the results from the suggested detector design show remarkably high relative sensitivity of 99.23% for saccharin, 98.89% for sorbitol, and 98.48% for butyl acetate. In addition, the simulation demonstrates that, under optimum conditions for structure, saccharin has an extremely low confinement loss of 1.31 × 10⁻⁰⁷ cm⁻¹, a numerical aperture of 0.274, an effective area of 8.7899 × 10⁻⁸ m², and an effective material loss of 0.00264 cm⁻¹. Given these common performance indications, the detector's simple PCF design suggests that it can be easily implemented. As a result, it is expected that this sensor will provide better ways to identify and detect several distinct harmful food additives. Standard fabrication techniques can be used to make it.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"21 ","pages":"Article 100272"},"PeriodicalIF":3.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}