IF 5.1 2区农林科学

Foods Pub Date : 2025-07-17 DOI: 10.3390/foods14142504

Wenwen Huang, Bei Gao, Longxiang Liu, Qi Song, Mengru Wei, Hongzhen Li, Chunlong Sun, Wang Li, Wen Du, Jinjun Shan

{"title":"Cis-Palmitoleic Acid Regulates Lipid Metabolism via Diacylglycerol Metabolic Shunting.","authors":"Wenwen Huang, Bei Gao, Longxiang Liu, Qi Song, Mengru Wei, Hongzhen Li, Chunlong Sun, Wang Li, Wen Du, Jinjun Shan","doi":"10.3390/foods14142504","DOIUrl":"https://doi.org/10.3390/foods14142504","url":null,"abstract":"Obesity and related metabolic disorders are closely linked to dysregulated lipid metabolism, where the metabolic balance of diacylglycerol (DAG) played a pivotal role. Although cis-palmitoleic acid (cPOA) exhibits anti-obesity effects, its efficacy varies across dietary conditions, and its molecular mechanisms remains unclear. In this study, we investigated the dose-dependent regulatory effects of cPOA on DAG metabolic shunting in db/db mice, employing lipidomics, pathway analysis, and gene/protein expression assays. Under a basal diet, low-dose cPOA (75 mg/kg) inhibited DAG-to-triglyceride (TAG) conversion, reducing hepatic lipid accumulation, while medium-to-high doses (150-300 mg/kg) redirected DAG flux toward phospholipid metabolism pathways (e.g., phosphatidylcholine [PC] and phosphatidylethanolamine [PE]), significantly lowering body weight and adiposity index. In high-fat diet (HFD)-fed mice, cPOA failed to reduce body weight but alleviated HFD-induced hepatic pathological damage by suppressing DAG-to-TAG conversion and remodeling phospholipid metabolism (e.g., inhibiting PE-to-PC conversion). Genetic and protein analyses revealed that cPOA downregulated lipogenic genes (SREBP-1c, SCD-1, FAS) and upregulated fatty acid β-oxidation enzymes (CPT1A, ACOX1), while dose-dependently modulating DGAT1, CHPT1, and PEMT expression to drive DAG metabolic shunting. Notably, DAG(36:3, 18:1-18:2) emerged as a potential biomarker for HFD-aggravated metabolic dysregulation. This study elucidated cPOA as a bidirectional regulator of lipid synthesis and oxidation, improving lipid homeostasis through dose-dependent DAG metabolic reprogramming. These findings provide novel insights and strategies for precision intervention in obesity and related metabolic diseases.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Near-Infrared Spectroscopy and Machine Learning for Fast Quality Prediction of Bottle Gourd. 近红外光谱与机器学习用于葫芦品质快速预测。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-17 DOI: 10.3390/foods14142503

Xiao Guo, Hongyu Huang, Haiyan Wang, Chang Cai, Ying Wang, Xiaohua Wu, Jian Wang, Baogen Wang, Biao Zhu, Yun Xiang

{"title":"Near-Infrared Spectroscopy and Machine Learning for Fast Quality Prediction of Bottle Gourd.","authors":"Xiao Guo, Hongyu Huang, Haiyan Wang, Chang Cai, Ying Wang, Xiaohua Wu, Jian Wang, Baogen Wang, Biao Zhu, Yun Xiang","doi":"10.3390/foods14142503","DOIUrl":"https://doi.org/10.3390/foods14142503","url":null,"abstract":"Protein and amino acid content are the crucial quality parameters in bottle gourd, and traditional measurement methods for detecting those parameters are complicated, time-consuming, and costly. In this study, we employed NIRS along with machine learning and neural network-based methods to model and predict protein and free amino acids (FAAs) of bottle gourd. Specifically, the content of protein and FAAs were measured through conventional methods. Then a near-infrared analyzer was utilized to obtain the spectral data, which were processed using multiple scattering correction (MSC) and standard normalized variate (SNV). The processed spectral data were further processed using feature importance selection to select the feature bands that had the highest correlation with protein and FAAs, respectively. The models for protein and FAAs estimation were developed using support vector regression (SVR), ridge regression (RR), random forest regression (RFR), and fully connected neural networks (FCNNs). Among them, ridge regression achieved the optimal performance, with determination coefficients (R2) of 0.96 and 0.77 on the protein and FAAs test sets, respectively, and root mean square error (RMSE) values of 0.23 and 0.5, respectively. Based on this, we developed a precise and rapid prediction model for the important quality indices of bottle gourd.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods. 光照条件对微藻生产功能性植物性食品中有益色素和营养物质的影响

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-17 DOI: 10.3390/foods14142500

Xiang Huang, Feng Wang, Obaid Ur Rehman, Xinjuan Hu, Feifei Zhu, Renxia Wang, Ling Xu, Yi Cui, Shuhao Huo

{"title":"Influence of Light Regimes on Production of Beneficial Pigments and Nutrients by Microalgae for Functional Plant-Based Foods.","authors":"Xiang Huang, Feng Wang, Obaid Ur Rehman, Xinjuan Hu, Feifei Zhu, Renxia Wang, Ling Xu, Yi Cui, Shuhao Huo","doi":"10.3390/foods14142500","DOIUrl":"https://doi.org/10.3390/foods14142500","url":null,"abstract":"Microalgal biomass has emerged as a valuable and nutrient-rich source of novel plant-based foods of the future, with several demonstrated benefits. In addition to their green and health-promoting characteristics, these foods exhibit bioactive properties that contribute to a range of physiological benefits. Photoautotrophic microalgae are particularly important as a source of food products due to their ability to biosynthesize high-value compounds. Their photosynthetic efficiency and biosynthetic activity are directly influenced by light conditions. The primary goal of this study is to track the changes in the light requirements of various high-value microalgae species and use advanced systems to regulate these conditions. Artificial intelligence (AI) and machine learning (ML) models have emerged as pivotal tools for intelligent microalgal cultivation. This approach involves the continuous monitoring of microalgal growth, along with the real-time optimization of environmental factors and light conditions. By accumulating data through cultivation experiments and training AI models, the development of intelligent microalgae cell factories is becoming increasingly feasible. This review provides a concise overview of the regulatory mechanisms that govern microalgae growth in response to light conditions, explores the utilization of microalgae-based products in plant-based foods, and highlights the potential for future research on intelligent microalgae cultivation systems.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Decoding the Molecular Mechanisms of Menthol Isomer Perception Based on Computational Simulations. 基于计算模拟解码薄荷醇异构体感知的分子机制。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142494

Mengxue Wang, Fengge Wen, Lili Zhang, Baoguo Sun, Jianping Xie, Shihao Sun, Yuyu Zhang

{"title":"Decoding the Molecular Mechanisms of Menthol Isomer Perception Based on Computational Simulations.","authors":"Mengxue Wang, Fengge Wen, Lili Zhang, Baoguo Sun, Jianping Xie, Shihao Sun, Yuyu Zhang","doi":"10.3390/foods14142494","DOIUrl":"https://doi.org/10.3390/foods14142494","url":null,"abstract":"The flavor characteristics, perception, and molecular mechanisms of eight menthol isomers were investigated by sensory analysis combined with computational simulations. The sensory analysis results show significant differences in the odor profiles of the different menthol isomers. Among them, L-menthol shows a pleasant, sweet, and mint-like odor with a distinct freshness and no off-flavors, whereas the remaining seven isomers were interspersed with negative odors (musty, herbal, or earthy aromas). L-menthol and D-menthol had the lowest detection thresholds of 5.166 and 4.734 mg/L, respectively. The molecular docking results of the menthol isomers with olfactory receptors (Olfr874, OR8B8, and OR8B12) indicate that hydrogen bonding and hydrophobic interactions were the key binding forces. The binding energy ranged from -7.3 to -5.1 kcal/mol. Residues His-55 (Olfr874), Thr-56 (Olfr874), Leu-55 (OR8B8), Tyr-94 (OR8B8), Thr-57 (OR8B8), Phe-199 (OR8B12), and Ser-248 (OR8B12) with high frequencies particularly contributed to the recognition of menthol isomers. These findings contribute to a deeper understanding of the olfactory perception mechanism of menthol and provide data support for the development and precise application of minty odorants.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Development of Hot Trub and Coffee Silverskin Phytoextracts for Sustainable Aerosol Disinfectant Application. 热结核和咖啡银皮植物提取物可持续气溶胶消毒剂的研制。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142496

James Ziemah, Matthias S Ullrich, Nikolai Kuhnert

{"title":"Development of Hot Trub and Coffee Silverskin Phytoextracts for Sustainable Aerosol Disinfectant Application.","authors":"James Ziemah, Matthias S Ullrich, Nikolai Kuhnert","doi":"10.3390/foods14142496","DOIUrl":"https://doi.org/10.3390/foods14142496","url":null,"abstract":"Chemical products, including cleaning agents, disinfectants, stain removers, and cosmetics, release harmful chemicals that pose a risk to human health and the environment, necessitating alternative sources. The objective of this research was to identify the most effective phytoextract from food production waste for use in sustainable aerosol hygiene technology as an electrostatic bio-disinfectant. The investigation was performed through wipe tests and airborne microbial collection techniques. The upgraded coffee silverskin phytoextract demonstrated superior disinfection potential for various surfaces and airborne microbes compared to the hot trub phytoextract, with an industrial disinfectant serving as the control. Log reduction analyses revealed a more significant killing efficacy (p ≤ 0.05, using the ANOVA test) against Gram-positive organisms (Bacillus subtilis and Listeria monocytogenes) than against Gram-negative organisms (Escherichia coli and Vibrio parahaemolyticus), with the log reductions ranging from 3.08 to 5.56 and 3.72 to 5.81, respectively. Chemical characterization by LC-ESI-QTOF-MS, 1H NMR, and FTIR showed that CGAs and chalcones are the most bioactive compounds in CSS and HT, respectively. The innovation in this work involves an integrated approach that combines waste-derived phytoextracts, advanced chemical profiling, and scalable aerosol disinfection. Furthermore, this research offers a greener, cost-effective, and industrially relevant alternative to synthetic chemical disinfectants. The interdisciplinary approach contributes to the development of bio-based disinfectants for use in the food industry, hospitals, and public health settings. This investigation supports a paradigm shift toward sustainable disinfection practices, thereby improving food and environmental safety.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Exploration of Hypolipidemic Effects of Sterols from Pleurotus tuber-regium(Fr.) Sing Sclerotium. 杏鲍菇甾醇降血脂作用的研究唱菌核。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142498

Chao Wang, Yuan Liu, Yuting Duan, Haiping Lin

引用次数: 0

Multifactorial Evaluation of Honey from Pakistan: Essential Minerals, Antioxidant Potential, and Toxic Metal Contamination with Relevance to Human Health Risk. 巴基斯坦蜂蜜的多因素评价：与人体健康风险相关的必需矿物质、抗氧化潜力和有毒金属污染。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142493

Sana, Waqar Ahmad, Farooq Anwar, Hammad Ismail, Mujahid Farid, Muhammad Adnan Ayub, Sajjad Hussain Sumrra, Chijioke Emenike, Małgorzata Starowicz, Muhammad Zubair

{"title":"Multifactorial Evaluation of Honey from Pakistan: Essential Minerals, Antioxidant Potential, and Toxic Metal Contamination with Relevance to Human Health Risk.","authors":"Sana, Waqar Ahmad, Farooq Anwar, Hammad Ismail, Mujahid Farid, Muhammad Adnan Ayub, Sajjad Hussain Sumrra, Chijioke Emenike, Małgorzata Starowicz, Muhammad Zubair","doi":"10.3390/foods14142493","DOIUrl":"https://doi.org/10.3390/foods14142493","url":null,"abstract":"Honey is prized for its nutritional and healing properties, but its quality can be affected by contamination with toxic elements. This study evaluates the nutritional value and health risks of fifteen honey samples from different agro-climatic regions of Pakistan. Physicochemical properties such as color, pH, electrical conductivity, moisture, ash, and solids content were within acceptable ranges. ICP-OES analysis was used to assess six essential minerals and ten toxic metals. Except for slightly elevated boron levels (up to 0.18 mg/kg), all elements were within safe limits, with potassium reaching up to 1018 mg/kg. Human health risk assessments-including Average Daily Dose of Ingestion, Total Hazard Quotient, and Carcinogenic Risk-indicated no carcinogenic threats for adults or children, despite some elevated metal levels. Antioxidant activity, measured through total phenolic content (TPC) and DPPH radical scavenging assays, showed that darker honeys had stronger antioxidant properties. While the overall quality of honey samples was satisfactory, significant variations (p ≤ 0.05) were observed across different regions. These differences are attributed to diverse agro-climatic conditions and production sources. The findings highlight the need for continued monitoring to ensure honey safety and nutritional quality.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Differential Effects of Non-Microbial Biostimulants on Secondary Metabolites and Nitrate Content in Organic Arugula Leaves. 非微生物刺激物对有机芝麻菜叶片次生代谢物和硝酸盐含量的差异影响。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142489

Michele Ciriello, Luana Izzo, Abel Navarré Dopazo, Emanuela Campana, Giuseppe Colla, Giandomenico Corrado, Stefania De Pascale, Youssef Rouphael, Christophe El-Nakhel

{"title":"Differential Effects of Non-Microbial Biostimulants on Secondary Metabolites and Nitrate Content in Organic Arugula Leaves.","authors":"Michele Ciriello, Luana Izzo, Abel Navarré Dopazo, Emanuela Campana, Giuseppe Colla, Giandomenico Corrado, Stefania De Pascale, Youssef Rouphael, Christophe El-Nakhel","doi":"10.3390/foods14142489","DOIUrl":"https://doi.org/10.3390/foods14142489","url":null,"abstract":"Arugula leaves (Diplotaxis tenuifolia L. and Eruca sativa L.) are a must-have ingredient in ready-to-eat salads, as they are prized for their appearance, taste, and flavor. The nutraceutical properties of this leafy vegetable are attributed to the presence of valuable secondary metabolites, such as phenolic acids and glucosinolates. Using UHPLC-Q-Orbitrap HRMS analysis and ion chromatography, we characterized the content of phenolic acids, glucosinolates, nitrates, and organic acids in organic arugula [Diplotaxis tenuifolia (L.) DC] and evaluated how the foliar application of three different non-microbial biostimulants (a seaweed extract, a vegetable protein hydrolysate, and a tropical plant extract) modulated the expression of these. Although the application of vegetable protein hydrolysate increased, compared to control plants, the nitrate content, the application of the same biostimulant increased the total content of glucosinolates and phenolic acid derivatives by 5.2 and 17.2%. Specifically, the foliar application of the plant-based biostimulant hydrolyzed protein significantly increased the content of glucoerucin (+22.9%), glucocheirolin (+76.8%), and ferulic acid (+94.1%). The highest values of flavonoid derivatives (173.03 μg g-1 dw) were recorded from plants subjected to the exogenous application of seaweed extract. The results obtained underscore how biostimulants, depending on their origin and composition, can be exploited not only to improve agronomic performance but also to enhance the nutraceutical content of vegetables, guaranteeing end consumers a product with premium quality characteristics.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics Approach. 基于蛋白质组学和肽组学方法的炖鸡蛋白质降解和鲜味肽释放模式分析

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142497

Lei Cai, Qiuyu Zhu, Lili Zhang, Ruiyi Zheng, Baoguo Sun, Yuyu Zhang

{"title":"Analysis of Protein Degradation and Umami Peptide Release Patterns in Stewed Chicken Based on Proteomics Combined with Peptidomics Approach.","authors":"Lei Cai, Qiuyu Zhu, Lili Zhang, Ruiyi Zheng, Baoguo Sun, Yuyu Zhang","doi":"10.3390/foods14142497","DOIUrl":"https://doi.org/10.3390/foods14142497","url":null,"abstract":"Proteomics combined with peptidomics approaches were used to analyze the protein degradation and the release pattern of umami peptides in stewed chicken. The results showed that a total of 422 proteins were identified, of which 273 proteins consistently existed in samples stewed for 0-5 h. Myosin heavy chain exhibited the highest abundance (26.29-30.26%) throughout the stewing process. The proportion of proteins under 20 kDa increased progressively with the duration of stewing and reached 61% at 4-5 h of stewing. A total of 8018 peptides were detected in the soup samples, and 2323 umami peptides were identified using the prediction platforms iUmami-SCM, UMPred-FRL, Umami_YYDS, and TastePertides-DM. Umami peptides derived from titin (accession number A0A8V0ZZ81) were determined to be the most abundant, accounting for 24% of the total umami peptides, and Val534 and Lys33639 were the key N-terminal and C-terminal amino acids of these umami peptides. Abundance analysis showed that the umami peptides KK16 and SK18 ranked among the top 5 in the samples stewed for 0-5 h, and they were most abundant in the 3 h stewed samples. The results obtained will provide data support for promoting the industrialization of high-quality chicken soup products.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Application of Image Computing in Non-Destructive Detection of Chinese Cuisine. 图像计算在中式菜肴无损检测中的应用。

IF 5.1 2区农林科学

Foods Pub Date : 2025-07-16 DOI: 10.3390/foods14142488

Xiaowei Huang, Zexiang Li, Zhihua Li, Jiyong Shi, Ning Zhang, Zhou Qin, Liuzi Du, Tingting Shen, Roujia Zhang

{"title":"Application of Image Computing in Non-Destructive Detection of Chinese Cuisine.","authors":"Xiaowei Huang, Zexiang Li, Zhihua Li, Jiyong Shi, Ning Zhang, Zhou Qin, Liuzi Du, Tingting Shen, Roujia Zhang","doi":"10.3390/foods14142488","DOIUrl":"https://doi.org/10.3390/foods14142488","url":null,"abstract":"Food quality and safety are paramount in preserving the culinary authenticity and cultural integrity of Chinese cuisine, characterized by intricate ingredient combinations, diverse cooking techniques (e.g., stir-frying, steaming, and braising), and region-specific flavor profiles. Traditional non-destructive detection methods often struggle with the unique challenges posed by Chinese dishes, including complex textural variations in staple foods (e.g., noodles, dumplings), layered seasoning compositions (e.g., soy sauce, Sichuan peppercorns), and oil-rich cooking media. This study pioneers a hyperspectral imaging framework enhanced with domain-specific deep learning algorithms (spatial-spectral convolutional networks with attention mechanisms) to address these challenges. Our approach effectively deciphers the subtle spectral fingerprints of Chinese-specific ingredients (e.g., fermented black beans, lotus root) and quantifies critical quality indicators, achieving an average classification accuracy of 97.8% across 15 major Chinese dish categories. Specifically, the model demonstrates high precision in quantifying chili oil content in Mapo Tofu with a Mean Absolute Error (MAE) of 0.43% w/w and assessing freshness gradients in Cantonese dim sum (Shrimp Har Gow) with a classification accuracy of 95.2% for three distinct freshness levels. This approach leverages the detailed spectral information provided by hyperspectral imaging to automate the classification and detection of Chinese dishes, significantly improving both the accuracy of image-based food classification by >15 percentage points compared to traditional RGB methods and enhancing food quality safety assessment.","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 14","pages":""},"PeriodicalIF":5.1,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144729134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

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