Food Chemistry: X最新文献_第8页

Unlocking the potential of microgreens: non-thermal innovations to enhance phytochemical and nutritional benefits 释放微型蔬菜的潜力：提高植物化学和营养效益的非热创新

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102747

Mansi Rawat, Arun Kumar, Sanjay Kumar, Ravneet Kaur

引用次数: 0

Revolutionizing agriculture: A comprehensive review on artificial intelligence applications in enhancing properties of agricultural produce 农业革命：人工智能在提高农产品品质方面的应用综述

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-07-01 DOI: 10.1016/j.fochx.2025.102748

Mansi Nautiyal , Saloni Joshi , Iqbal Hussain , Hrithik Rawat , Akanksha Joshi , Aditi Saini , Rishiraj Kapoor , Himani Verma , Anshul Nautiyal , Aniket Chikara , Waseem Ahmad , Sanjay Kumar

{"title":"Revolutionizing agriculture: A comprehensive review on artificial intelligence applications in enhancing properties of agricultural produce","authors":"Mansi Nautiyal , Saloni Joshi , Iqbal Hussain , Hrithik Rawat , Akanksha Joshi , Aditi Saini , Rishiraj Kapoor , Himani Verma , Anshul Nautiyal , Aniket Chikara , Waseem Ahmad , Sanjay Kumar","doi":"10.1016/j.fochx.2025.102748","DOIUrl":"10.1016/j.fochx.2025.102748","url":null,"abstract":"<div><div>Integrating Artificial Intelligence (AI) in agriculture marks a new era of precision and efficiency. Convolutional Neural Networks (CNNs) enable early crop disease detection through image-based classification, reducing yield loss. Long Short-Term Memory (LSTM) networks support predictive modelling for yield forecasting and soil health assessment, aiding resource allocation. While mechanization and automation remain global challenges, modern AI and machine learning (ML) applications have transformed agricultural practices. This review explores various AI tools, including ML algorithms, deep learning (DL) models, Internet of Things (IoT), and Decision Support Systems (DSS), and their role in addressing challenges like maximizing crop yield, precision irrigation, pest control, and informed decision-making. The paper further highlights AI applications in plant breeding, irrigation, logistics, and packaging. Despite the advancements, widespread adoption faces barriers such as high costs, privacy concerns, inadequate infrastructure, and limited technical knowledge. The review offers insights into both the potential and limitations of AI in agriculture.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102748"},"PeriodicalIF":6.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144587703","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}

引用次数: 0

Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice 植物乳杆菌1243发酵对黑桫椤汁品质、特性及代谢组的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-26 DOI: 10.1016/j.fochx.2025.102706

Minjun Liu , Yingyan Fang , Ruihan Chen , Minyu Cai , Xiaoping Yang , Ziying Fang , Xiang Fang , Sashuang Dong

{"title":"Effect of Lactobacillus plantarum 1243 fermentation on quality properties and metabolome of Aronia melanocarpa (Michx.) elliott juice","authors":"Minjun Liu , Yingyan Fang , Ruihan Chen , Minyu Cai , Xiaoping Yang , Ziying Fang , Xiang Fang , Sashuang Dong","doi":"10.1016/j.fochx.2025.102706","DOIUrl":"10.1016/j.fochx.2025.102706","url":null,"abstract":"<div><div><em>Aronia melanocarpa</em> (Michx.) <em>Elliott</em> is rich in bioactive compounds, but its poor sensory properties limit its acceptance and further utilization. This study examined <em>Lactobacillus plantarum</em> 1243 fermentation impact on fermented <em>A. melanocarpa</em> juice (FAJ)’s quality properties, flavor profile, and metabolites. Bacterial growth peaked then declined, increasing acidity while lowering pH. Total phenolics, flavonoids, and sugars decreased, but DPPH activity remained stable. Sensory scores improved for color and acceptability. Flavor profiling revealed increases in aromatic compounds, benzene derivatives, aliphatic aromatics, and methyl compounds, enriching FAJ's characteristic aroma. Metabolomic analysis identified significant alterations between 0 and 48 h, particularly in organic acids, phenolic acids, and anthocyanins, suggesting improved bioavailability. Increased levels of catechol, flavonoids, and dimethyl fumarate were associated with enhanced bioactivity. These findings indicate that fermentation with <em>L. plantarum</em> 1243 can effectively enhance the flavor, nutritional profile, and functional properties of FAJ.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102706"},"PeriodicalIF":6.5,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502469","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}

引用次数: 0

Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction. 美拉德褐变法制备的新型褐大豆酸奶理化性质及挥发性风味物质的比较分析。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-26 eCollection Date: 2025-07-01 DOI: 10.1016/j.fochx.2025.102695

Zuoyong Zhang, JingJing Dong, Li Zheng, Yaopeng Chen, Chao Fang, Jiayi Chen, Jingwen Guo, Hanju Sun, Na Guo, Xue Fang, Guilan Zhu

{"title":"Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.","authors":"Zuoyong Zhang, JingJing Dong, Li Zheng, Yaopeng Chen, Chao Fang, Jiayi Chen, Jingwen Guo, Hanju Sun, Na Guo, Xue Fang, Guilan Zhu","doi":"10.1016/j.fochx.2025.102695","DOIUrl":"10.1016/j.fochx.2025.102695","url":null,"abstract":"<p><p>This study aimed to develop a low-beany Maillard brown soy yogurt (MBSY) and compare its physicochemical properties and flavor with non-Maillard soy yogurt, commercial soy yogurt, and commercial brown yogurt. Response surface optimization determined key process parameters for MBSY: glucose addition of 7.87%, glycine addition of 1.25%, and browning at 95 °C for 2 h. The obtained MBSY showed favorable titratable acidity (74.54 ± 0.23°T) and water-holding capacity (55.67 ± 0.08%), with enhanced DPPH and ABTS free radical scavenging activities of 55.35% and 51.16% and lactic acid bacteria viability of 2.59 × 10<sup>9</sup> CFU/mL. Textural and rheological analysis showed that the Maillard reaction could reduce the hardness, cohesiveness, and viscoelasticity of MBSY due to disordered protein aggregation forming loose gel networks. <i>E</i>-nose and GC-MS/IMS revealed that MBSY exhibited low-beany compounds and increased yogurt-like and roasted notes. This work demonstrates the potential of the Maillard reaction in improving the functionality and flavor of plant-based dairy products.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"102695"},"PeriodicalIF":6.5,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12274710/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144674280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods 采用电子鼻、气相色谱-质谱、气相色谱- ims、化学计量等方法，研究60Co辐照对酱油香型白酒陈酿香气成分的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-26 DOI: 10.1016/j.fochx.2025.102704

Jiahui Dai , Wangping Tang , Yanan Wang , Xin Gan , Ling Yang , Jing Zhang , Yicheng Sun , Yijue Wang , Hongjian Qin , Shiping Wang

{"title":"Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods","authors":"Jiahui Dai , Wangping Tang , Yanan Wang , Xin Gan , Ling Yang , Jing Zhang , Yicheng Sun , Yijue Wang , Hongjian Qin , Shiping Wang","doi":"10.1016/j.fochx.2025.102704","DOIUrl":"10.1016/j.fochx.2025.102704","url":null,"abstract":"<div><div>To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36 h, and 48 h, natural aging for five years (5Y) as a contrast. Three analytical platforms, <em>E</em>-nose, HS-SPME-GC–MS, and GC-IMS, were used to comprehensively characterize the aroma profiles. The result shows, distinguished significant aroma differences among groups. A notable acceleration in the accumulation and transformation of certain flavor-active components. Irradiation enhanced various esters, lactones, terpenes and other key volatile compounds. Overall, <sup>60</sup>Co irradiation significantly altered Baijiu's key aroma components in a relatively short timeframe, suggesting its viability for accelerated aging. These findings not only provide experimental and theoretical insights for process optimization and scaled-up applications but also offer valuable perspectives for comparative studies and technical advancements in the broader field of rapid spirits aging on the international stage.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102704"},"PeriodicalIF":6.5,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491463","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}

引用次数: 0

Nanoparticle-based detection of foodborne pathogens: Addressing matrix challenges, advances, and future perspectives in food safety 基于纳米颗粒的食源性病原体检测：应对食品安全中的基质挑战、进展和未来展望

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-25 DOI: 10.1016/j.fochx.2025.102696

Himanshu Jangid , Mitali Panchpuri , Joydeep Dutta , Harish Chandra Joshi , Maman Paul , Arun Karnwal , Akil Ahmad , Mohammed B. Alshammari , Kaizar Hossain , Gaurav Pant , Gaurav Kumar

{"title":"Nanoparticle-based detection of foodborne pathogens: Addressing matrix challenges, advances, and future perspectives in food safety","authors":"Himanshu Jangid , Mitali Panchpuri , Joydeep Dutta , Harish Chandra Joshi , Maman Paul , Arun Karnwal , Akil Ahmad , Mohammed B. Alshammari , Kaizar Hossain , Gaurav Pant , Gaurav Kumar","doi":"10.1016/j.fochx.2025.102696","DOIUrl":"10.1016/j.fochx.2025.102696","url":null,"abstract":"<div><div>Foodborne diseases pose significant public health and economic challenges worldwide, with conventional pathogen detection methods, such as culture-based assays and PCR, often hindered by the complex food matrix in categories like dairy, seafood, fresh produce, and processed foods. These matrices, containing fats, proteins, biofilms, and salts, interfere with detection accuracy, reducing the sensitivity and robustness of traditional approaches. Nanoparticle-based detection systems have emerged as transformative tools to overcome these challenges, offering enhanced sensitivity, rapid detection, and adaptability to real-time monitoring. Gold, silver, magnetic, polymeric, and hybrid nanoparticles leverage their unique optical, magnetic, and functional properties to facilitate specific pathogen identification while mitigating food matrix interference. Recent advancements include nanoparticle-functionalized biosensors, magnetic separation platforms, and smart detection systems integrated with IoT and blockchain for traceability and real-time contamination alerts. However, challenges such as high production costs, regulatory gaps, and scalability hinder their full-scale adoption. This review critically examines matrix-specific adaptations of nanoparticle-based detection technologies, their comparative advantages over traditional methods, and their integration with smart technologies to ensure food safety. Future directions emphasize interdisciplinary collaboration, eco-friendly synthesis, and regulatory frameworks to address commercialization hurdles and revolutionize pathogen detection across the global food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102696"},"PeriodicalIF":6.5,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510683","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}

引用次数: 0

Characteristics and in vitro coagulation property of structured calcium compounds from cuttlebone 海螵蛸结构钙化合物的特性及体外凝血性能

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-25 DOI: 10.1016/j.fochx.2025.102700

Saranporn Khoseang , Narisara Khunsorn , Dong Xianlong , Liu Hongbing , Chakkapat Aenglong , Sutasinee Chintong , Juta Mookdasanit , Wanwimol Klaypradit

{"title":"Characteristics and in vitro coagulation property of structured calcium compounds from cuttlebone","authors":"Saranporn Khoseang , Narisara Khunsorn , Dong Xianlong , Liu Hongbing , Chakkapat Aenglong , Sutasinee Chintong , Juta Mookdasanit , Wanwimol Klaypradit","doi":"10.1016/j.fochx.2025.102700","DOIUrl":"10.1016/j.fochx.2025.102700","url":null,"abstract":"<div><div>Cuttlebone, an underutilized byproduct of cuttlefish, remains largely unexplored regarding its properties. This study investigates the characteristics and <em>in vitro</em> coagulation properties of structured calcium compounds derived from cuttlebone. Dried cuttlebone powder (DCB) was calcined to form calcined cuttlebone powder (CCB). Both were processed into structured calcium hydroxide, lactate, and citrate-malate compounds (DCB-OH, CCB-OH, DCB-Lac, CCB-Lac, DCB-CiMa, and CCB-CiMa, respectively). Among all samples, CCB exhibited the highest ash content (99.11 %), with calcium as the predominant mineral component. XRD and FT-IR analyses confirmed a phase transition from aragonite (CaCO₃) in DCB to calcium oxide (CaO) in CCB. DCB-CiMa and CCB-CiMa exhibited spherical shapes with smoother surfaces compared to the others. Lactate and citrate-malate compounds had greater water solubility. The different forms and concentrations of calcium compounds exhibited distinct effects in <em>in vitro</em> coagulation assay (APTT, PT, and TT tests). These findings suggest cuttlebone-derived calcium's potential in food fortification.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102700"},"PeriodicalIF":6.5,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502468","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}

引用次数: 0

Artificial neural network and machine learning predictive model for assessing physicochemical properties of garlic slices (Allium sativum L.) during microwave-assisted convective drying process 微波辅助对流干燥大蒜片理化性质的人工神经网络和机器学习预测模型

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-25 DOI: 10.1016/j.fochx.2025.102703

Hany S. El-Mesery , Abdulaziz Nuhu Jibril , Ahmed H. ElMesiry , Zicheng Hu , Xinai Zhang , Amer Ali Mahdi

{"title":"Artificial neural network and machine learning predictive model for assessing physicochemical properties of garlic slices (Allium sativum L.) during microwave-assisted convective drying process","authors":"Hany S. El-Mesery , Abdulaziz Nuhu Jibril , Ahmed H. ElMesiry , Zicheng Hu , Xinai Zhang , Amer Ali Mahdi","doi":"10.1016/j.fochx.2025.102703","DOIUrl":"10.1016/j.fochx.2025.102703","url":null,"abstract":"<div><div>This study evaluates the physicochemical characteristics of garlic slices dried using a microwave-assisted convective dryer controlled by an artificial neural network. The chosen drying conditions included: microwave power (100, 200, and 300 W), air temperatures (45, 55, and 65 °C), and airflow velocity (0.3, 0.5, and 1.0 m/s). Results showed that at 65 °C, 300 W, and 0.3 m/s, the minimum flavor was 4.95 mg/g dry mass, marking a 39.50 % reduction in allicin content. The highest vitamin C content of 0.1751 mg/g with a water activity level of 0.505 was recorded at drying conditions of 1.0 m/s, 45 °C, and 100 W. However, it was observed that increasing power to 300 W at 45 °C and 0.5 m/s improved the rehydration ratio by 15.53 %. This study utilized precise ANN modelling to achieve an excellent fit by clarifying the interactions among drying parameters, time, and physicochemical parameters. PCA highlighted notable similarities between total color changes and rehydration ratios of garlic samples. Integrating an ANN into microwave-convective drying provides advanced tools to optimize food drying processes, thereby enhancing productivity without compromising product quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102703"},"PeriodicalIF":6.5,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481218","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}

引用次数: 0

Effect of combined ultra-high pressure gallic acid cochromism on the stability of Aronia melanocarpa anthocyanins in juice systems 复合超高压没食子酸同色对黑桃花青素在果汁体系中稳定性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-25 DOI: 10.1016/j.fochx.2025.102701

Jin Zhao , Shiqi Zhao , Yining Wang , Chuang Ma , Jinlong Tian , Aide Wang , Bin Li

{"title":"Effect of combined ultra-high pressure gallic acid cochromism on the stability of Aronia melanocarpa anthocyanins in juice systems","authors":"Jin Zhao , Shiqi Zhao , Yining Wang , Chuang Ma , Jinlong Tian , Aide Wang , Bin Li","doi":"10.1016/j.fochx.2025.102701","DOIUrl":"10.1016/j.fochx.2025.102701","url":null,"abstract":"<div><div><em>Aronia melanocarpa</em>, a deciduous shrub of the Rosaceae family, produces fruits rich in anthocyanins which is well known for its strong antioxidant activity. However, the stability of anthocyanins in aronia juice is compromised by factors such as light, temperature, and pH, which can lead to discoloration. This study examined the effects of ultra-high pressure treatment combined with gallic acid on anthocyanin stability in aronia juice. These results indicated that the combined treatment significantly slowed discoloration and improved anthocyanin stability during storage. Metabolomic analysis identified the key anthocyanin glycosides cyanidin, peonidin, pelargonidin, and delphinidin, with significant differences in composition and content among the sample groups. Notably, cyanidin and pelargonidin levels were higher in the combined treatment, resulting in a more vibrant purple color. Multispectral methods and molecular dynamics simulations suggest that under ultra-high pressure with gallic acid, anthocyanins formed molecular clusters through π–π interactions, enhancing hydrogen bond stability with surrounding water molecules. This mechanism reduced the degradation and discoloration of anthocyanins during storage. This study provided valuable insights into the co-coloring effects of ultra-high pressure and phenolic acids on anthocyanin-rich juices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102701"},"PeriodicalIF":6.5,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481220","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}

引用次数: 0

Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions 食品中微塑料的人工智能驱动检测：对来源、健康风险、检测技术和新兴人工智能解决方案的全面回顾

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2025-06-24 DOI: 10.1016/j.fochx.2025.102687

Himani Rawat , Ashish Gaur , Narpinder Singh , Manickam Selvaraj , Arun Karnwal , Gaurav Pant , Tabarak Malik

{"title":"Artificial intelligence-driven detection of microplastics in food: A comprehensive review of sources, health risks, detection techniques, and emerging artificial intelligence solutions","authors":"Himani Rawat , Ashish Gaur , Narpinder Singh , Manickam Selvaraj , Arun Karnwal , Gaurav Pant , Tabarak Malik","doi":"10.1016/j.fochx.2025.102687","DOIUrl":"10.1016/j.fochx.2025.102687","url":null,"abstract":"<div><div>Microplastic contamination in food is an escalating concern due to associated environmental and health risks, with a rising global plastic production projected to exceed 2.1 billion tons annually by 2060. This makes it essential to have effective detection and identification of microplastics for determining environmental risk and secure food safety. This study is an effort to compare conventional methods (optical detection, thermo-analytical, hyperspectral imaging) with advanced techniques (Fourier transform infrared spectroscopy, pyrolysis-gas chromatography–mass spectrometry, Raman spectroscopy) in the detection of microplastics in food. While conventional methods are effective enough in providing qualitative insights, advanced techniques provide superior sensitivity and specificity for the detection of smaller particles. The article analyses the advantages and limits of these methods, considering factors such as accuracy, cost, sensitivity, and efficiency. It also analyses the basic advantages of artificial intelligence in addressing these limitations. Artificial intelligence's speed, accuracy, and adaptability can enhance microplastic detection and identification, supporting regulatory compliance and food safety monitoring. This comprehensive analysis addresses artificial intelligence's vital role as a future research tool to the rising challenges of microplastic contamination.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102687"},"PeriodicalIF":6.5,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144481215","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}

引用次数: 0