Journal of Food Composition and Analysis最新文献

A combined strategy of multi-toxin detection and ITS identification for accurate and efficient inspection of poisonous mushrooms 多毒素检测与ITS识别相结合的毒蘑菇准确高效检测策略

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-26 DOI: 10.1016/j.jfca.2025.107680

Jiaxin Li , Junjian Fang , Longhui Liang , Yawei Zhang , Hui Li , Degang Wang , Shengming Wu , Changwei Li , Chunzheng Li , Fangting Dong

{"title":"A combined strategy of multi-toxin detection and ITS identification for accurate and efficient inspection of poisonous mushrooms","authors":"Jiaxin Li , Junjian Fang , Longhui Liang , Yawei Zhang , Hui Li , Degang Wang , Shengming Wu , Changwei Li , Chunzheng Li , Fangting Dong","doi":"10.1016/j.jfca.2025.107680","DOIUrl":"10.1016/j.jfca.2025.107680","url":null,"abstract":"<div><div>Poisonous mushrooms pose a high risk in case of accidental consuming. It is conclusive to detect the toxins and identify the species of the mushroom rapidly when poisoning occurs. In this study, a combined strategy was proposed for simultaneous determination of 17 toxins using UHPLC-MS/MS and species identification of the poisonous mushroom using ITS method with limited fragmentary mushrooms. Mushroom toxins were extracted with methanol/water (1:1, v/v), purified with HLB cartridge, and analyzed on an HSS T3 column. For all analytes, recoveries were obtained between 80 % and 110 % with good accuracy and precision. LOD ranges from 0.5 μg/kg to 5.0 μg/kg. Meanwhile, 33 wild mushrooms were identified and screened for toxins with a small amount of fragmentary piece. The established strategy is rapid, simple, sensitive, and highly efficient, which is important for food safety assessment, prevention of poisoning, identification of the source of poison after poisoning.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107680"},"PeriodicalIF":4.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883115","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

Identification and discrimination of olive oil adulteration by oblique-incidence reflectivity difference method 斜入射反射率差法鉴别橄榄油掺假

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-25 DOI: 10.1016/j.jfca.2025.107692

Shanzhe Zhang , Yiran Hu , Xiaorong Sun , Cuiling Liu , Sining Yan , Chuanzhi Jiang , Xinpeng Zhou , Xuecong Liu , Kun Zhao

{"title":"Identification and discrimination of olive oil adulteration by oblique-incidence reflectivity difference method","authors":"Shanzhe Zhang , Yiran Hu , Xiaorong Sun , Cuiling Liu , Sining Yan , Chuanzhi Jiang , Xinpeng Zhou , Xuecong Liu , Kun Zhao","doi":"10.1016/j.jfca.2025.107692","DOIUrl":"10.1016/j.jfca.2025.107692","url":null,"abstract":"<div><div>Adulteration identification of olive oil is an essential issue in the field of food-related research. In this work, oblique-incidence reflectivity difference (OIRD) method was used to recognize adulteration edible oils in olive oil. In order to reduce the impact of errors, the real and imaginary signals of OIRD were averaged. For the single edible oil adulterated in olive oil, Transformer model, Sparrow Search Algorithm-Hybrid Kernel Extreme Learning Machine (SSA-ELM) model and extreme gradient boosting (XGBoost) model were used to establish analysis and discrimination model. Experimental suggested that all models exhibited the high prediction accuracy with determination coefficients (R<sup>2</sup>) of 0.99. Moreover, and Random Forest (RF) model can not only identify the type of adulterated olive oil, but also quantitatively analyze adulterated edible oils in olive oil, with a R<sup>2</sup> of 0.98. OIRD method provides a good strategy for solving practical problems in identifying edible oil adulteration.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107692"},"PeriodicalIF":4.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873934","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

Genome-wide association study for dissecting lipid and fatty acid variation in a global collection of pearl millet germplasm 全球珍珠粟种质中脂质和脂肪酸变异的全基因组关联研究

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-25 DOI: 10.1016/j.jfca.2025.107679

Girish Kumar Mittal , Satbeer Singh , Devvart Yadav , Manfred Beckmann , Luis A.J. Mur , Rattan S. Yadav

{"title":"Genome-wide association study for dissecting lipid and fatty acid variation in a global collection of pearl millet germplasm","authors":"Girish Kumar Mittal , Satbeer Singh , Devvart Yadav , Manfred Beckmann , Luis A.J. Mur , Rattan S. Yadav","doi":"10.1016/j.jfca.2025.107679","DOIUrl":"10.1016/j.jfca.2025.107679","url":null,"abstract":"<div><div>Pearl millet (<em>Pennisetum glaucum</em>) is a highly nutritious and climate resilient cereal cultivated on marginal lands in Asia and Africa underscoring its importance in global food security. Despite its nutritional value, the lipid and fatty acid variation and their genetic factors in pearl millet remain poorly understood. The Pearl Millet Inbred Germplasm Association Panel (PMiGAP), encompassing global diversity, provides a unique opportunity to explore these traits. This study investigated the variation in lipid and fatty acid composition within the PMiGAP population and applied GWAS to identify candidate genes. The total lipid content ranged from 3.93 % to 9.49 % with fourteen different fatty acids detected in this study. The linoleic acid and oleic acid were the most abundant fatty acids found in the PMiGAP. Palmitic acid varied from 4.35 % to 11.13 %, stearic acid from 0.12 % to 4.63 %, oleic acid from 7.33 % to 64.47 %, linoleic acid from 28.31 % to 85.51 %, and linolenic acid from 0.34 % to 1.69 %. Further, GWAS identified 64 significant marker-trait associations and 52 candidate genes within a 50 kb distance near these associations. The study provided novel insights on the genetic architecture of lipids and fatty acids, and a set of SNPs and candidate genes, which could be exploited in deriving pearl millet varieties through marker assisted breeding.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107679"},"PeriodicalIF":4.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883112","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

A comparative study on the physicochemical properties, texture characteristics, mineral element profile, and volatile compounds of selected soft and non-soft Japonica rice varieties 软质与非软质粳稻品种理化性质、质地特征、矿质元素特征及挥发性化合物的比较研究

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-24 DOI: 10.1016/j.jfca.2025.107687

Qiyan Zhao , Jinzhong Xi , Tingting Feng , Xueming Xu , Yamei Jin , Fengfeng Wu , Dan Xu

{"title":"A comparative study on the physicochemical properties, texture characteristics, mineral element profile, and volatile compounds of selected soft and non-soft Japonica rice varieties","authors":"Qiyan Zhao , Jinzhong Xi , Tingting Feng , Xueming Xu , Yamei Jin , Fengfeng Wu , Dan Xu","doi":"10.1016/j.jfca.2025.107687","DOIUrl":"10.1016/j.jfca.2025.107687","url":null,"abstract":"<div><div>This study aimed to compare and understand the differences of the composition, thermal properties, pasting properties, texture characteristics, mineral element profile, and volatile compounds between selected soft and non-soft Japonica rice varieties. Amylose content differed significantly between soft and non-soft rice varieties, while protein and crude lipid contents did not show significant difference. Meanwhile, significant differences were noted in the K, Cu, Zn, Se, and Cd content between soft and non-soft rice varieties. Additionally, most thermal and pasting properties of rice flour and texture properties of cooked rice exhibited significant differences between soft and non-soft rice varieties. Furthermore, thirteen and eighteen volatile markers distinguishing soft and non-soft rice were identified in raw and cooked rice, respectively, with headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Several volatile markers in raw rice (1-pentanol, 1-hexanol, 3,5-octadien-2-one, methyl benzoate, 2-butyl-2-octenal, and cis-calamenene) were involved in secondary metabolism pathways. Most volatile markers in cooked rice were lipid oxidation products or could interact with amylose, which more abundant in soft rice. The results can be helpful for optimizing breeding strategies to develop improved rice varieties.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107687"},"PeriodicalIF":4.0,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873933","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

A triple-mode strategy for ultrasensitive and accurate point-of-care detection of glyphosate based on the carved bimetallic prussian blue nanozyme and gold polyhedra 基于雕刻双金属普鲁士蓝纳米酶和金多面体的草甘膦超灵敏和精确的三模式检测策略

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI: 10.1016/j.jfca.2025.107661

Yi He , Runzi Zhang , Shunbi Xie , Xiang He , Xiaoyu Yang , Yao Liu , Mengjun Wang

{"title":"A triple-mode strategy for ultrasensitive and accurate point-of-care detection of glyphosate based on the carved bimetallic prussian blue nanozyme and gold polyhedra","authors":"Yi He , Runzi Zhang , Shunbi Xie , Xiang He , Xiaoyu Yang , Yao Liu , Mengjun Wang","doi":"10.1016/j.jfca.2025.107661","DOIUrl":"10.1016/j.jfca.2025.107661","url":null,"abstract":"<div><div>Food safety has become a significant global concern, with particular attention on pesticide residues in agricultural products. Glyphosate, as a pesticide, poses a serious threat to human health and the environment when present as residue in agricultural products. In this study, we utilized MOF as a framework to prepare concave-structured bimetallic prussian blue nanozyme@silver (Co-Fe PBA@Ag). This nanozyme with sunken surface and synergistic effect of Ag nanoparticles exhibited high catalytic activity than common nanozyme and could catalyze TMB to generate oxTMB under the action of hydrogen peroxide, resulting in a color change from colorless to blue in the solution. However, when the target glyphosate was present, it could inhibit the activity of OH<strong>·</strong> and consequently blocked the color change reaction, causing the solution to turn from blue to colorless. Based on this principle, we established a triple-mode detection system: colorimetry, smartphone app analysis, and SERS for detecting glyphosate residues in agricultural products such as honey, potatoes, and tea leaves. This triple-mode sensor integrated point-of-care detection capability via colorimetry, sensitive monitoring through smartphone app and accurate detection using Raman technology. It showed potential for the implementation of practical on-site monitoring of pesticide residues in agricultural products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107661"},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143864268","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

A study on the off-flavor in the storage of citrus, based on Raman spectroscopy combined with machine learning 基于拉曼光谱与机器学习相结合的柑橘贮藏中的异味研究

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI: 10.1016/j.jfca.2025.107646

Rui Liu , Shan Tu , Yuanpeng Li , Lingli Liu , Ping Liu , Mengjiao Xue , Meiyuan Chen , Jian Tang , Tinghui Li , Junhui Hu

{"title":"A study on the off-flavor in the storage of citrus, based on Raman spectroscopy combined with machine learning","authors":"Rui Liu , Shan Tu , Yuanpeng Li , Lingli Liu , Ping Liu , Mengjiao Xue , Meiyuan Chen , Jian Tang , Tinghui Li , Junhui Hu","doi":"10.1016/j.jfca.2025.107646","DOIUrl":"10.1016/j.jfca.2025.107646","url":null,"abstract":"<div><div>Citrus fruits' off-flavor is a significant concern for consumers, highlighting the need for effective testing methods. Traditional detection techniques are often complex, time-consuming, and destructive. In contrast, Raman spectroscopy offers a rapid, precise, and non-destructive solution to these challenges. This study aims to investigate the effects of various storage conditions on the flavor quality of citrus fruits and to integrate machine learning models for rapid, non-destructive detection. Raman spectroscopic analysis revealed significant variations in the characteristic peaks of citrus essential oils (C-H, C-C, and C<img>C bond vibrations) and sugars (C-H bending vibrations) at shifts of 756 cm⁻¹ , 1438 cm⁻¹ , 1602 cm⁻¹ , and 866 cm⁻¹ . In particular, off-flavor citrus exhibits significant changes in characteristic peaks, which related to changes in substance composition during flavor alteration. The intensity ratio of Raman characteristic peak indicates that D-limonene tends to degrade (I<sub>1438</sub>/I<sub>1529</sub> decreases), while the content of α-terpineol tends to increase (I<sub>1606</sub>/I<sub>1529</sub> increases) during the process of flavor quality change under different storage conditions. Machine learning results demonstrate that among the models used to identify off-flavor citrus, the Second-order Differentiation Support Vector Machine model performs optimally, achieving both accuracy and F-score of 100 %. This study provides technical support for optimizing citrus storage and promoting sustainable development within the industry.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107646"},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143873176","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

Protein change based on spectral analysis: Effect of fermentation process on the degradation and multistage structure of sour meat proteins 基于光谱分析的蛋白质变化：发酵过程对酸肉蛋白质降解及多阶段结构的影响

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI: 10.1016/j.jfca.2025.107619

Dezhen Meng , Shijie Liu , Lijun Zhao , Miaoyun Li , Yaodi Zhu , Jong-Hoon Lee , Lingxia Sun , Dong Liang , Yanxia Liu , Yangyang Ma , Gaiming Zhao

{"title":"Protein change based on spectral analysis: Effect of fermentation process on the degradation and multistage structure of sour meat proteins","authors":"Dezhen Meng , Shijie Liu , Lijun Zhao , Miaoyun Li , Yaodi Zhu , Jong-Hoon Lee , Lingxia Sun , Dong Liang , Yanxia Liu , Yangyang Ma , Gaiming Zhao","doi":"10.1016/j.jfca.2025.107619","DOIUrl":"10.1016/j.jfca.2025.107619","url":null,"abstract":"<div><div>The analysis of proteins using Raman spectroscopy is gaining increasing attention due to its unique advantages. However, the changes in proteins during the fermentation process of chicken meat remain unclear. This study investigates the changes in protein composition and multilevel structure during the fermentation process of low-salt sour meat made from chicken. During fermentation, the content of free amino acids increased, and the protein bands of troponin-T and glyceraldehyde-3-phosphate dehydrogenase significantly intensified. Fermentation increased the α-helix content and reduced the extent of protein unfolding. In the side-chain conformation, amino acid residues were more exposed to the solvent, and disulfide bonds transformed from intramolecular S-S to intermolecular S-S. Therefore, fermentation degrades the structure of sour meat protein into loose, disordered and untied forms, making it more accessible to proteases, which facilitates the production of nutrients and flavor compounds. This study provides <span><span>supporting data</span></span> for the changes in protein composition and structure during the fermentation of sour meat.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107619"},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870076","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

Mitigation of off-flavors in foods by cyclodextrins: Current status and future perspectives 环糊精减轻食品中的异味：现状和未来展望

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI: 10.1016/j.jfca.2025.107681

Yueyue Zhang, Juan Huang, Haiyan Yu, Chen Chen, Huaixiang Tian

{"title":"Mitigation of off-flavors in foods by cyclodextrins: Current status and future perspectives","authors":"Yueyue Zhang, Juan Huang, Haiyan Yu, Chen Chen, Huaixiang Tian","doi":"10.1016/j.jfca.2025.107681","DOIUrl":"10.1016/j.jfca.2025.107681","url":null,"abstract":"<div><div>Off-flavors are widely prevalent in various food products, significantly diminishing their sensory appeal and overall quality. Cyclodextrins (CDs), which are tasteless and odorless, have garnered widespread attention due to their remarkable ability to mitigate off-flavors. They have been applied in plant-based products, dairy products, fruit juice, alcoholic beverages, and fish etc. In the present review, the volatile and non-volatile off-flavor compounds in foods were summarized first, and the mitigation mechanism of off-flavors by CDs were reviewed further. Additionally, various characterization methods were compared to investigate the mechanisms underlying the mitigation of off-flavors, including scanning electron microscopy, X-ray diffraction, Fourier-transform infrared spectroscopy, and molecular simulation etc. It is concluded that the primary mechanism by which CDs mitigate off-flavors involve the molecular encapsulation of odorants and precursors that cause off-flavors. Besides, the synergistic effect of cyclodextrins and other compounds further contribute to odor mitigation in foods, which should be paid more attention. β-cyclodextrin (β-CD) is generally applicable to five food systems, α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) may be more appropriate for smaller and larger molecules, respectively. In the end, the authors concluded that a combination of the experiment, molecular simulation and machine learning to investigate CD/off-flavor interactions should be emphasized in the future work.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107681"},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143869779","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

Exploring regional influences on bioactive components in tea leaves and their effect on sensory quality 探讨茶叶中生物活性成分的区域影响及其对感官品质的影响

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI: 10.1016/j.jfca.2025.107683

Sumit Thakur, Pramod Kumar, Neeraj Gupta

{"title":"Exploring regional influences on bioactive components in tea leaves and their effect on sensory quality","authors":"Sumit Thakur, Pramod Kumar, Neeraj Gupta","doi":"10.1016/j.jfca.2025.107683","DOIUrl":"10.1016/j.jfca.2025.107683","url":null,"abstract":"<div><div>The quality of green tea leaf harvested depends upon many factors such as plucking season, varietal diversity, soil pH, agronomical practices such as shade regulation, pruning height, weed management, plucking height, nutrient management, pest and disease management. The quality of commercial tea depends upon selection of suitable processing methods. This review article compares the content variation of total polyphenols (TPs), total flavonoids, catechins, amino acids and caffeine content in tea. Seasonal variation has significant impact on beneficial phytoconstituents present in green leaves (basically 2 leaves and a bud). The variation of phytoconstituents present in green leaves with respect to seasonal change, altitude change and also with varietal change are compiled. The harvesting period extend from spring season through summer, monsoon and into winters depending on the cultivation regions. The concentration of secondary metabolites, responsible for sensory quality, also vary with variation in the season conditions. Plants generally regulate molecular bioactivity with respect to daily and seasonal changes due to variations in temperature, light duration, humidity and precipitation. The comparative analysis also aimed to assess the total polyphenols, catechins, caffeine and amino acids in the leaves of <em>Camellia sinensis</em>, which has been collected during different seasons of the year.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107683"},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876882","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

Fingerprinting lime juice: When portable spectroscopy meets chemometrics – An innovative technique for fraud identification 指纹识别酸橙汁：当便携式光谱学与化学计量学相结合-一种用于欺诈识别的创新技术

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2025-04-23 DOI: 10.1016/j.jfca.2025.107684

Zeinab Hamidi , Aye Jamalzadeh , Reza Jahani , Hadi Parastar , Farzad Kobarfard , Hassan Yazdanpanah

{"title":"Fingerprinting lime juice: When portable spectroscopy meets chemometrics – An innovative technique for fraud identification","authors":"Zeinab Hamidi , Aye Jamalzadeh , Reza Jahani , Hadi Parastar , Farzad Kobarfard , Hassan Yazdanpanah","doi":"10.1016/j.jfca.2025.107684","DOIUrl":"10.1016/j.jfca.2025.107684","url":null,"abstract":"<div><div>With industrial lime juice dominating the market, the risk of adulteration has significantly increased. To address this, we investigated the adulteration of industrial lime juices using a two-tiered analytical approach. The first tier consisted of two portable spectrometers: Vis-NIR (sensor 1: 400–1000 nm) and NIR (sensor 2: 900–1700 nm) sensors combined with chemometrics. The second tier utilized a validated LC-MS/MS method for confirmation. Adulterated samples were prepared by adding citric acid-containing water (1–40 %) to authentic lime juice to maintain Brix values within acceptable limits. Samples with a citric to isocitric acid ratio below 300 were classified as authentic. Using a one-class classification approach (SIMCA), sensor 1 achieved 100 % sensitivity, 82 % specificity, and 91 % overall efficiency following smoothing and autoscaling of data. In comparison, sensor 2, after SNV or MSC transformation, yielded improved performance with 100 % sensitivity, 90 % specificity, and 95 % efficiency. Discriminant models (PLS-DA and SVM) did not produce substantial improvements in classification performance. However, regression models such as PLS-R (R²p = 0.95; RMSEP = 1.30 %) and RBF (R²p = 0.94; RMSEP = 1.22 %) demonstrated that sensor 2 (900–1700 nm) could reliably predict the degree of adulteration. In conclusion, a two-tiered strategy is recommended: the first tier involves rapid screening using a portable NIR sensor, followed by confirmatory analysis with LC-MS/MS as the second tier.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"144 ","pages":"Article 107684"},"PeriodicalIF":4.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143878698","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