Journal of Food Composition and Analysis最新文献

{"title":"Comprehensive analysis of the morphological, physiological, and transcriptional reveals the nutritional properties and pigmentation mechanism of Malus crabapple","authors":"Tiantian Sun ,&nbsp;Mengzhu Wang ,&nbsp;Qingqing Xiong ,&nbsp;Jianfeng Xu ,&nbsp;Xijue Chen ,&nbsp;Zhenhui Chen ,&nbsp;Yongxia Chen ,&nbsp;Wangxiang Zhang","doi":"10.1016/j.jfca.2025.107858","DOIUrl":"10.1016/j.jfca.2025.107858","url":null,"abstract":"<div><div>The fruits of <em>Malus</em> crabapple have gained significant attention due to their high nutritional value and vibrant colors. However, research on their bioactive compounds has primarily focused on their ornamental appeal. This study examined quality differences among three representative color development paths in nine newly bred crabapple varieties, analyzing their morphological, physiological, biochemical characteristics, as well as gene expression patterns. The findings revealed variability in composition and biological activities based on fruit color. Anthocyanin was the dominant pigment in both ‘Green to Red’ (G to R) and ‘Purple to Red’ (P to R) varieties, while chlorophylls also contributed to peel color in the P to R varieties. Additionally, jasmonic acid (JA) influenced anthocyanin synthesis through interactions with indole-3-acetic acid (IAA) and abscisic acid (ABA) during the color transition from green to red. <em>DFR</em>, <em>ANS</em>, and <em>UFGT</em> were identified as key regulators of anthocyanin, with <em>DFR</em> further contributing to the maintenance of red coloration in fruits. Promising varieties for functional food (JD, XH, and YPQS) and future ornamental breeding parents (QLYX, YZY, and ZXZ) were identified. These results provide a strong foundation for targeted improvement and future investigations into the mechanisms of fruit coloration in crabapple breeding efforts.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107858"},"PeriodicalIF":4.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185187","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}

{"title":"A composite of alginate impregnated with layer double hydroxide for extraction of sulfonamide antibiotics in honey samples","authors":"Jedsada Jaroensan ,&nbsp;Rawikan Kachangoon ,&nbsp;Pirom Suwannasom ,&nbsp;Kansiri Pakkethati ,&nbsp;Khongvit Prasitnok ,&nbsp;Norio Teshima ,&nbsp;Jitlada Vichapong","doi":"10.1016/j.jfca.2025.107832","DOIUrl":"10.1016/j.jfca.2025.107832","url":null,"abstract":"<div><div>A composite of alginate impregnated with layer double hydroxide was developed and applied to extract and preconcentrate trace sulfonamides in honey for analysis by ultra-performance liquid chromatography. Composites hydrogel beads were ionotropically crosslinked in CaCl₂ solution under facile condition (ambient temperature). The investigated adsorption material was then characterized by Fourier transform infrared spectroscopy, scanning electron microscope, Brunauer-Emmett-Teller Method and Thermogravimetric analysis. Various parameters for bead preparation and extraction parameters affecting the extraction efficiency were optimized. Under optimized conditions, good linearity was achieved in the range of 10–800.0 µg L⁻¹, with R² more than 0.99. Limit of detections were in the range of 3 –6 µg L⁻¹. respectively. Good enrichment factors were found within the range of 19 – 43 folds. Acceptable relative recoveries (68–112 %) with the relative standard deviations in the range of 0.1–10.7 %, were obtained. The developed method provided good extraction efficiency, LODs and LOQs lower than the maximum residue limit of sulfonamide antibiotics restricted by European Union, good repeatability with small amount of sorbent and organic solvent consumption were obtained. The extraction performance of the developed sorbent was compared with an octadecyl sorbent and with other sorbent materials. The proposed method is simple, rapid, has high efficiency, high recovery, and high sensitivity for the analysis of sulfonamides in three different brands of honey. Four greenness assessment tools were confirmed that the proposed method is more eco-friendly method. Therefore, the proposed methods have potential to be used as alternative green extraction method compared to our previous report (Khiaophong, &amp; Vichapong, 2024).</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107832"},"PeriodicalIF":4.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185184","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}

{"title":"Meat authenticity predictive classification by implementing Fourier transform infrared spectroscopy (FTIR) combined with chemometrics","authors":"Lamprini Dimitriou ,&nbsp;Michalis Koureas ,&nbsp;Sofia Kapageridou ,&nbsp;Christos S. Pappas ,&nbsp;Athanasios Manouras ,&nbsp;Eleni Malissiova","doi":"10.1016/j.jfca.2025.107862","DOIUrl":"10.1016/j.jfca.2025.107862","url":null,"abstract":"<div><div>Authentication of meat products using rapid, non-destructive methods remains a critical challenge in food quality control. This study evaluated the potential of Attenuated Total Reflectance Fourier Transform Infrared (ATR-FTIR) spectroscopy combined with chemometric techniques for distinguishing beef, pork, and sheep meat from slaughterhouses in Thessaly. Ninety-one meat samples were analyzed in both raw and freeze-dried from across multiple spectral regions (600–4000 cm⁻¹). Partial Least Squares Discriminant Analysis (PLS-DA) achieved 92.86 % classification accuracy for raw samples using the full spectral range. The analysis of spectral data from freeze-dried samples yielded an accuracy if 82.14 %, which rose to 85.71 % when specific spectral regions were analyzed. The results demonstrate that ATR-FTIR spectroscopy combined with PLS-DA provides a reliable, rapid method for classification of meat types. This proof-of-concept study suggests that the method has the potential to be applied to quality control and fraud detection in meat products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107862"},"PeriodicalIF":4.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167728","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}

{"title":"Effect of adjuvants on the degradation rate of formetanate hydrochloride in tomatoes and cucumbers under greenhouse and field conditions in Türkiye","authors":"Tarık Balkan ,&nbsp;Mehmet Kızılarslan","doi":"10.1016/j.jfca.2025.107830","DOIUrl":"10.1016/j.jfca.2025.107830","url":null,"abstract":"<div><div>This study investigated the dissipation kinetics of formetanate hydrochloride (FMT) in tomatoes and cucumbers under greenhouse and open-field conditions in Türkiye. Four treatments were applied to both crops: a single dose, a double dose, FMT with a spreader, and FMT with sugar. Residue analysis was conducted using a validated QuEChERS–LC-MS/MS method. In greenhouse-grown tomatoes, the initial FMT concentrations ranged from 0.38 to 0.59 mg/kg, and the half-lives ranged from 4.25 to 4.53 days. In field-grown tomatoes, the half-lives ranged from 5.33 to 8.15 days, indicating slower degradation under open-field conditions. For greenhouse-grown cucumbers, the half-lives ranged from 2.91 to 3.47 days. Residue levels in field-grown cucumbers could not be determined due to insufficient residue concentrations. The results indicated that both environmental conditions and the addition of adjuvants influenced the degradation dynamics of FMT. These findings provide important data for improving pesticide application strategies and ensuring food safety.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107830"},"PeriodicalIF":4.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185188","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}

{"title":"Advancements in rapid and non-destructive approaches for quality assessment of fried foods and frying oil","authors":"Jacob Tizhe Liberty ,&nbsp;Md. Hafizur Rahman Bhuiyan ,&nbsp;Michael Ngadi","doi":"10.1016/j.jfca.2025.107839","DOIUrl":"10.1016/j.jfca.2025.107839","url":null,"abstract":"<div><div>This study investigated the advancement in quick and non-destructive ways of assessing the quality of fried meals and frying oil, with the goal of improving food safety and consumer pleasure. Traditional quality assessment approaches sometimes include time-consuming and harmful testing, which limits their usefulness in real-time monitoring. It looked at the progression of traditional methods and the emergence of cutting-edge technologies, with a particular emphasis on the integration of multimodal approaches. This review focuses on modern approaches including spectroscopy, imaging technologies, and electronic noses that allow for the quick evaluation of essential quality features of frying oil and fried food products such as texture, color, and oil degradation. Key findings show that these unconventional approaches (e.g., NIR-spectroscopy, electric nose, imaging, etc.) are a reliable alternative to established studies, allowing producers to optimize frying operations while maintaining product integrity. However, the report acknowledges some limitations. Non-destructive approach calibration can be complicated, requiring large datasets to maintain accuracy across multiple food matrices. Furthermore, the initial price of new equipment may be a barrier for smaller food producers. Despite these challenges, incorporating quick and non-destructive procedures into quality evaluation is a big step forward for the food sector, supporting increased safety, efficiency, and product quality. Future research recommendations emphasize the need of continuous inquiry in addressing difficulties and discovering new possibilities. Future research should focus on standardizing these procedures and tackling scaling challenges in order to maximize their use across a wide range of food products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107839"},"PeriodicalIF":4.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185183","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}

{"title":"Impact of elderberry enrichment on beers: Effects of addition stage, pasteurization, filtration, production scale, and ageing on anthocyanin content, bioactivity, and sensory properties","authors":"Júlio C. Machado Jr. ,&nbsp;Celso D. Carvalho ,&nbsp;Miguel A. Faria ,&nbsp;Armindo Melo ,&nbsp;Zita E. Martins ,&nbsp;Miguel Cancela ,&nbsp;Isabel M.P.L.V.O. Ferreira","doi":"10.1016/j.jfca.2025.107845","DOIUrl":"10.1016/j.jfca.2025.107845","url":null,"abstract":"<div><div>In this study, innovative beers were developed by incorporating elderberries as a source of bioactive compounds in two styles: Blonde Ale and Catharina Sour. The impact of elderberry addition at different brewing stages, filtration, pasteurization, production scale, and ageing on anthocyanin content (cyanidin-3-O-sambubioside-5-O-glucoside, cyanidin-3,5-O-diglucoside, cyanidin-3-O-sambubioside, and cyanidin-3-O-glucoside), sensory properties, and bioactivity (antiproliferative effect on Caco-2 colorectal adenocarcinoma cells) was evaluated. The addition of elderberries significantly changed the beer’s colour, specific gravities, and bitterness. Elderberries increased colour intensity, especially when added at the maturation stage. Anthocyanin quantification revealed higher concentrations, above 10 mg/L of cyanidin-3-O-sambubioside-5-O-glucoside and cyanidin-3-O-sambubioside, in beers with elderberries added during maturation. Sensory analysis showed enhanced red colour, turbidity, and red fruit aroma, with a higher appreciation for beers with elderberries added during maturation. Bioactivity tests demonstrated that elderberry addition during maturation significantly increased the antiproliferative activity against human colorectal adenocarcinoma Caco-2 cells. The percentage of cell growth reduced from 68.0 ± 6.0 % to 49.2 ± 8.4 % when the cells were cultured with dilutions of beers without and with fruit addition, respectively. With the effect persisting after pasteurization. Principal Component Analysis (PCA) and Agglomerative Hierarchical Clustering (AHC) linked higher antiproliferative activity to specific anthocyanins in the present conditions. Scale-up to an industrial craft beer scale (500 L) confirmed the trends observed on the laboratory scale, with some variations in anthocyanin content. The industrial-scale beers maintained their antiproliferative activity, reinforcing the potential of elderberry-enriched beers as functional beverages.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107845"},"PeriodicalIF":4.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147725","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}

{"title":"Nutritional analysis of AI-generated diet plans based on popular online diet trends","authors":"Hatice Merve Bayram ,&nbsp;Sedat Arslan","doi":"10.1016/j.jfca.2025.107850","DOIUrl":"10.1016/j.jfca.2025.107850","url":null,"abstract":"<div><div>This study aimed to evaluate the nutritional composition and consistency of 1500 kcal daily diet plans generated by four generative Artificial Intelligence (AI) tools (ChatGPT-4, ChatGPT-4o, Mistral, and Claude) based on five popular diet types identified via Google Trends (keto, paleo, Mediterranean, intermittent fasting, and raw). Each AI model was prompted with standardized requests, and the resulting menus were analyzed using Nutrition Information System (BeBIS) (version 9.0) to determine energy, macronutrient, and micronutrient content. Nutrient composition differences across AI tools were statistically assessed using SPSS 24.0 (ANOVA, p &lt; 0.05). Results showed significant variations between AI outputs, with energy values ranging from 1357 kcal to 2273 kcal and protein intake varying by up to 65 g across models. Notable inconsistencies were also found in micronutrients such as calcium, iron, and vitamin D. AI models often failed to meet targeted caloric levels and showed inconsistent adherence to diet-specific nutrient profiles. These discrepancies suggest limitations not only in the AI tools’ capabilities but also in their interpretation of user prompts. The findings highlight the need for improved prompt design, database integration, and AI training for safe and reliable use in personalized nutrition.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107850"},"PeriodicalIF":4.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144147825","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}

{"title":"Utilization of multiple food and nutrient databases to code food logs in the FoodAPS-2 field test","authors":"Amber Brown McFadden,&nbsp;Deirdre Douglass,&nbsp;Thea Palmer Zimmerman","doi":"10.1016/j.jfca.2025.107851","DOIUrl":"10.1016/j.jfca.2025.107851","url":null,"abstract":"<div><div>Westat executed the field test for the second National Household Food Acquisition and Purchase Survey (FoodAPS-2) in 2022. Participants recorded acquisitions with a smartphone app by scanning barcodes and entering descriptions and price look-up (PLU) codes for 7 days. Three processes linked the food and beverage data to food codes. Barcode data were linked to the Circana, U.S. Department of Agriculture (USDA), and Nutritionix databases to identify foods. The Purchase to Plate Crosswalk (PPC) linked Universal Product Codes (UPCs) to the 2017–2018 version of the Food and Nutrient Database for Dietary Studies (FNDDS). PLU codes were linked to FNDDS with a crosswalk. During data processing, coders reviewed automated matches and coded unmatched items with food codes from USDA’s FoodData Central while coding additional attributes. After the coding phase, SAS analysts linked USDA Economic Research Service (ERS) Food Purchase Groups, NPD Group restaurant characteristics, and store information. The FoodAPS-2 field test utilized multiple food and nutrient databases to describe food and beverage acquisitions. This combination of databases yielded information to identify food and beverage nutrients, food patterns equivalents, ingredients, portion size, package size, PPC form, PPC refuse, label claims, restaurant data, store data, ERS Food Purchase Groups, and brand names.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107851"},"PeriodicalIF":4.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167730","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}

{"title":"Food Patterns Equivalents Database: Development parameters and implications for the future","authors":"Anna W. Waller ,&nbsp;Carrie L. Martin ,&nbsp;Suzanne Morton ,&nbsp;James E. Friday ,&nbsp;Rebecca Myrowitz ,&nbsp;Alanna J. Moshfegh","doi":"10.1016/j.jfca.2025.107853","DOIUrl":"10.1016/j.jfca.2025.107853","url":null,"abstract":"<div><div>The Food Patterns Equivalents Database (FPED) characterizes foods found in the Food and Nutrient Database for Dietary Studies (FNDDS) based on the 37 USDA Food Pattern components. FPED allows researchers a unique way to compare diets to the recommendations of the Dietary Guidelines for Americans. Over the past two decades, there have been 10 versions of FPED released. While FPED’s purpose has remained the same, its methodology has evolved in tandem with FNDDS. Several federal nutrition policies and programs rely on FPED for their development, maintenance, and monitoring. In this work, the history of FPED, its methodology, and related policies and programs are described. The most recent FPED, the FPED for Use with What We Eat in America, NHANES 2017–March 2020 Prepandemic, as well as all previous versions, are publicly available at <span><span>www.ars.usda.gov/nea/bhnrc/fsrg</span><svg><path></path></svg></span>.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107853"},"PeriodicalIF":4.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167731","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}

{"title":"A comprehensive review of the occurrence of polycyclic aromatic hydrocarbons (PAHs) in Brazilian foods and its implications for global food safety","authors":"Glória Maria Guizellini ,&nbsp;Simone Alves da Silva ,&nbsp;Adriana Palma de Almeida ,&nbsp;Rosana Aparecida Manólio Soares-Freitas ,&nbsp;Elizabeth Aparecida Ferraz da Silva Torres ,&nbsp;Geni Rodrigues Sampaio","doi":"10.1016/j.jfca.2025.107848","DOIUrl":"10.1016/j.jfca.2025.107848","url":null,"abstract":"<div><div>Brazil is prominent in international trade and is considered one of the main exporters of foods of plant and animal origin. This comprehensive review explores the occurrence of polycyclic aromatic hydrocarbons (PAHs) in Brazilian foods, focusing on contamination sources, including environmental factors and food processing techniques. The study examines different food categories, such as coffee, tea, alcoholic beverages, sugar products, grains, vegetable oils, dairy products, cocoa-based products, and others, highlighting how PAHs can accumulate during the process and environmental contamination. This review also emphasizes the significance of considering regional foods and traditional preparation methods, which may contribute to high PAHs exposure levels. Among Brazilian foods, the highest concentrations were found in dried mate tea, oils, guaraná seeds, and cheese, requiring targeted control measures. Advances in PAHs researches, together with the implementation of monitoring programs in food, will be essential for collecting data that will enable the establishment of limits and guidelines in national legislation, protecting consumer health from the risks of these carcinogenic compounds.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"145 ","pages":"Article 107848"},"PeriodicalIF":4.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144185182","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}