Journal of Food Composition and Analysis最新文献_第3页

Development of a texture analyzer-based method for waxiness evaluation and its application to phenotypic variation analysis in postharvest Chinese chestnut kernels 基于纹理分析仪的板栗蜡度评价方法的建立及其在采后板栗籽粒表型变异分析中的应用

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-03 DOI: 10.1016/j.jfca.2026.108972

Mengjie Shi , Jing Liu , Lan Liu , Yaqi Fan , Yan Liu , Liyang Yu , Dongsheng Wang , Haie Zhang , Xuan Wang

{"title":"Development of a texture analyzer-based method for waxiness evaluation and its application to phenotypic variation analysis in postharvest Chinese chestnut kernels","authors":"Mengjie Shi , Jing Liu , Lan Liu , Yaqi Fan , Yan Liu , Liyang Yu , Dongsheng Wang , Haie Zhang , Xuan Wang","doi":"10.1016/j.jfca.2026.108972","DOIUrl":"10.1016/j.jfca.2026.108972","url":null,"abstract":"<div><div>Waxiness is a critical textural factor determining the taste and consumer preference of postharvest Chinese chestnut (<em>Castanea mollissima</em> Blume) kernels. However, its genetic improvement is hindered by the lack of an accurate, high-throughput phenotyping method and a clear understanding of its inheritance. In this study, a texture analyzer-based method was developed to objectively evaluate waxiness and analyze the associated phenotypic variations. Sensory waxy scores, starch composition, and texture parameters of 43 chestnut germplasms were evaluated. Notably, high-waxiness germplasms (waxy score > 80) exhibited significantly higher amylopectin content but had lower hardness and chewiness after steaming. Integrated analyses, including UPGMA clustering, principal component analysis, and Pearson correlation, convergently identified hardness as the optimal parameter for predicting waxiness. A robust regression model (Waxiness = 106.3041–0.3055 × Hardness) was established to quantify waxiness based on instrumental hardness measurements. Notably, the method effectively quantified continuous waxiness variation among 20 F<sub>1</sub> hybrid kernel populations and uncovered significant parental effects, thereby demonstrating its power as a reliable phenotyping tool when breeding for chestnut quality. This study is an important exploration of the phenotypic variation characteristics of the chestnut waxiness trait and lays a foundation for breeding high-quality chestnut cultivars.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108972"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171125","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

Enhancing fruity notes in model red wine solutions with varietal aroma compounds: A sensory approach focused on β-damascenone and β-ionone 用品种香气化合物增强模型红酒溶液中的果香：一种专注于β-大马士革酮和β-碘酮的感官方法

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-16 DOI: 10.1016/j.jfca.2026.108999

Justine Garbay, Sophie Tempere, Lisa Ballet, Jean-Christophe Barbe, Georgia Lytra

{"title":"Enhancing fruity notes in model red wine solutions with varietal aroma compounds: A sensory approach focused on β-damascenone and β-ionone","authors":"Justine Garbay, Sophie Tempere, Lisa Ballet, Jean-Christophe Barbe, Georgia Lytra","doi":"10.1016/j.jfca.2026.108999","DOIUrl":"10.1016/j.jfca.2026.108999","url":null,"abstract":"<div><div>C<sub>13</sub>-norisoprenoids and monoterpenic compounds are key varietal aroma compounds that contribute to the complexity of wine aroma. This study aimed to evaluate the olfactory impact of three C<sub>13</sub>-norisoprenoids, α-ionone, β-ionone, and β-damascenone, used individually, in combination, and in mixtures with eight monoterpenic compounds, on the qualitative perception of fruity notes in red wine model solutions. Simplified matrices, such as dilute alcohol solution (FAR-DAS) and dearomatized red wine (FAR-DRW), were employed to isolate their sensory effects. Fruity aromatic reconstitutions (FARs) were created by blending sixteen esters with C<sub>13</sub>-norisoprenoids at realistic low, medium, and high concentration levels found in red wines. Sensory analysis revealed that β-damascenone and β-ionone significantly enhanced overall fruity aroma intensity. These compounds also modulated specific fruity descriptors: in FAR-DAS, they intensified fresh and jammy strawberry and raspberry notes, while in FAR-DRW, they increased the intensity of raspberry, blueberry, blackberry, and blackcurrant notes. Moreover, combining C<sub>13</sub>-norisoprenoids with monoterpenic compounds and esters further amplified the perception of fresh and jammy black-berry notes, highlighting their additive effects. This study provides insights into perceptual interactions between varietal aroma compounds and esters, offering a strategy to modulate fruity aromatic profiles based on red wine model solutions.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108999"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421700","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

Variation of kokumi γ-glutamyl dipeptides during Jinhua ham processing and γ-glutamyl transpeptidase-mediated formation research: UHPLC-Q-TOF-MS analysis and sensory evaluation 金华火腿加工过程中国米γ-谷氨酰二肽的变化及γ-谷氨酰转肽酶介导的形成研究：UHPLC-Q-TOF-MS分析和感官评价

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.jfca.2026.108924

Feiran Xu , Tong Ji , Yu Wang , Guosheng Xu , Xingguang Chen , Zhaoming Wang , Bao Zhang , Jiansheng Zhao , Baocai Xu

{"title":"Variation of kokumi γ-glutamyl dipeptides during Jinhua ham processing and γ-glutamyl transpeptidase-mediated formation research: UHPLC-Q-TOF-MS analysis and sensory evaluation","authors":"Feiran Xu , Tong Ji , Yu Wang , Guosheng Xu , Xingguang Chen , Zhaoming Wang , Bao Zhang , Jiansheng Zhao , Baocai Xu","doi":"10.1016/j.jfca.2026.108924","DOIUrl":"10.1016/j.jfca.2026.108924","url":null,"abstract":"<div><div>γ-Glutamyl dipeptides (γ-GGDPs) have been implicated be generated by enzymatic action on γ‑glutamyl groups, modulate kokumi sensation of fermented foods via activating calcium-sensing receptors (CaSR). However, their variation and potential formation mechanism in Jinhua ham remain unclear. 10 γ-GGDPs (γ-EA, γ-ED, γ-EE, γ-EL, γ-EM, γ-EG, γ-EF, γ-EY, γ-EI, γ-EW) in Jinhua ham were quantified by UHPLC-Q-TOF-MS and accumulating significantly during processing (<em>P</em> < 0.05), with final contents ranging from 0.78 ± 0.01 μg/g (γ-EW) to 24.75 ± 0.33 μg/g (γ-EA). Sensory evaluation confirmed these γ-GGDPs enhanced the kokumi, saltiness, and umami of Jinhua ham during the post-ripening periods. Mechanistic investigation indicated that γ-glutamyl transpeptidase (GGT) transfer and hydrolytic activities increased progressively to 9.11 ± 0.17 U/mg and 12.19 ± 0.40 U/mg, respectively, which corroborated GGT's role in driving γ-GGDPs formation by catalyzing the transfer of γ-glutamyl groups to free amino acids (FAAs) generated by endogenous enzymes in Jinhua ham. Further validation via a ternary reaction system (comprising FAAs, γ-glutamyl donors, and GGT extracted from Jinhua ham) confirmed this GGT-catalyzed transfer reaction for γ-GGDPs biosynthesis. This study provides a theoretical foundation for the potential formation mechanisms of γ-GGDPs in Jinhua ham and regulation of Kokumi sensation in fermented foods.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108924"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076088","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

Isotopic and biochemical fingerprinting of Auricularia heimuer grown on agricultural substrates: A multivariate approach to nutritional traceability 在农业基质上生长的黑木耳的同位素和生化指纹图谱：一种营养溯源的多元方法

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jfca.2026.108997

Bayan Nuralykyzy , Jing Nie , Hanyi Mei , Yongzhi Zhang , Karyne M. Rogers , Chunlin Li , Yuwei Yuan

{"title":"Isotopic and biochemical fingerprinting of Auricularia heimuer grown on agricultural substrates: A multivariate approach to nutritional traceability","authors":"Bayan Nuralykyzy , Jing Nie , Hanyi Mei , Yongzhi Zhang , Karyne M. Rogers , Chunlin Li , Yuwei Yuan","doi":"10.1016/j.jfca.2026.108997","DOIUrl":"10.1016/j.jfca.2026.108997","url":null,"abstract":"<div><div>This study aimed to evaluate how different lignocellulosic substrates – hardwood sawdust, sugarcane bagasse, and cottonseed shell – affect the isotopic and biochemical composition of <em>Auricularia heimuer</em>. Stable isotope ratio mass spectrometry (IRMS), high-performance liquid chromatography (HPLC), and multivariate statistical analysis (PCA, PLS-DA) were used to investigate substrate-dependent variations. The results showed clear isotopic differentiation among mushrooms grown on the three substrates, with <em>δ</em><sup>13</sup>C, <em>δ</em><sup>15</sup>N, and <em>δ</em><sup>2</sup>H emerging as reliable biomarkers of substrate origin. Substrate chemistry, particularly C/N ratio and elemental content, strongly influenced nutrient assimilation and amino acid metabolism. Bagasse promoted higher protein and polysaccharide levels, cottonseed shell enhanced amino acid and mineral accumulation, and sawdust increased crude fiber. Progressive increases in amino acid and protein contents across harvest tides reflected improved nitrogen utilization over time. Correlation and multivariate analyses confirmed strong links between substrate properties, isotopic fingerprints, and nutritional outcomes. Collectively, these findings demonstrate that isotopic and biochemical fingerprinting provides a practical framework for optimizing substrate use, enhancing nutritional quality, and enabling traceability in sustainable mushroom production.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108997"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171049","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

Construction of multi-component CuO/ZIF-8@CNTs modified electrode for sensitive electrochemical detection of neohesperidin dihydrochalcone in liquor samples 白酒样品中新橙皮苷二氢查尔酮多组分CuO/ZIF-8@CNTs修饰电极的构建

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jfca.2026.108987

Xiaolun Peng , Ruijie Xu , Liang Zhang , Xingyao Li , Junhui Xu , Dongyun Huang , Yazhen Wang

{"title":"Construction of multi-component CuO/ZIF-8@CNTs modified electrode for sensitive electrochemical detection of neohesperidin dihydrochalcone in liquor samples","authors":"Xiaolun Peng , Ruijie Xu , Liang Zhang , Xingyao Li , Junhui Xu , Dongyun Huang , Yazhen Wang","doi":"10.1016/j.jfca.2026.108987","DOIUrl":"10.1016/j.jfca.2026.108987","url":null,"abstract":"<div><div>A sensitive electrochemical sensor was proposed for neohesperidin dihydrochalcone (NHDC) detection using copper oxide/ zinc imidazole framework 8@ carbon nanotubes modified glassy carbon electrode (CuO/ZIF-8@CNTs GCE). The multi-component CuO/ZIF-8@CNTs GCE was prepared by two-step drop-casting method and characterized by Field-emission scanning electron microscopy (FE-SEM). The effective combination of CuO and ZIF-8@CNTs enhanced the electron transfer and catalytic activity of the electrode and greatly strengthened the oxidation current of NHDC, which was about 5.6-fold that of the CuO GCE and 2.3-fold that of the ZIF-8@CNTs GCE. Inspired by this, the CuO/ZIF-8@CNTs GCE was used for NHDC detection and some crucial parameters were optimized. The reaction mechanism at CuO/ZIF-8@CNTs GCE was confirmed to involve two-step two-electron process by cyclic voltammetry (CV) measurements. Finally, the sensor achieved NHDC detection ranging from 0.03 to 10 μM using differential pulse voltammetry (DPV) technique, with a detection limit of 16.0 nM. The satisfactory recoveries of 92.9–107.8 % in liquor samples also demonstrated its practicability in actual samples, matching well with that of high-performance liquid chromatography (HPLC). This work not only designs a simple detection method for NHDC but also opens up a paradigm for leveraging multi-component MOF composite electrode materials for food safety monitoring.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108987"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171051","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

Food allergens: From classification and detection to risk management 食物过敏原：从分类、检测到风险管理

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-28 DOI: 10.1016/j.jfca.2026.108953

Xin Shen , Xi Chen , Qin Zhuo , Shi Shen , Yi Yang

引用次数: 0

Micro-nanoplastics in livestock and poultry: Emerging components of food matrices 家畜和家禽中的微纳米塑料：食品基质的新兴成分

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.jfca.2026.108956

Angela Patricia Abad-López, Omar Solano-Trillos, Carlos David Grande-Tovar

{"title":"Micro-nanoplastics in livestock and poultry: Emerging components of food matrices","authors":"Angela Patricia Abad-López, Omar Solano-Trillos, Carlos David Grande-Tovar","doi":"10.1016/j.jfca.2026.108956","DOIUrl":"10.1016/j.jfca.2026.108956","url":null,"abstract":"<div><div>The ubiquitous presence of micro- and nanoplastics (MNPs) in ecosystems has raised increasing concern regarding their transfer through food webs and their occurrence in food animals, particularly cattle and poultry, the most widely consumed animal protein sources worldwide. As emerging, quantifiable components of food matrices, MNPs pose potential risks to food safety and require robust analytical approaches for reliable detection, identification, and quantification in edible tissues. This review compiles and critically evaluates available evidence on the occurrence of MNPs in livestock and poultry meat (n = 146, from 2015 to 2025), with particular emphasis on analytical methodologies, reporting units, and compositional relevance. The environmental pathways of MNPs, from sources and animal exposure to tissue translocation, bioaccumulation, and excretion, are synthesized alongside the analytical workflows used to assess their presence.</div><div>Overall, the available evidence indicates that MNPs bioaccumulation in livestock can reduce growth performance, alter meat quality attributes, and impair reproductive function, with potential implications for human exposure. By integrating compositional evidence and critically assessing analytical performance across studies, this review frames MNPs as emerging constituents of poultry and livestock-derived foods and highlights the need for standardized, validated methodologies to enhance data comparability, enable exposure assessment, and support future monitoring and guideline development.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108956"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171056","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

Dissipation and risk assessment of isofetamid in ginseng under field conditions 大田条件下人参中异戊二胺的耗散及风险评价

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.jfca.2026.108968

Yang Xiong , Shicong Li , Jiaxu Lv , Xilong Jiang , Zhijia Cheng , Fuming Zhang , Xiaolong Yu , Jiajun Shi , Haoyang Li , Zhiguang Hou , Zhongbin Lu

{"title":"Dissipation and risk assessment of isofetamid in ginseng under field conditions","authors":"Yang Xiong , Shicong Li , Jiaxu Lv , Xilong Jiang , Zhijia Cheng , Fuming Zhang , Xiaolong Yu , Jiajun Shi , Haoyang Li , Zhiguang Hou , Zhongbin Lu","doi":"10.1016/j.jfca.2026.108968","DOIUrl":"10.1016/j.jfca.2026.108968","url":null,"abstract":"<div><div>Isofetamid is a novel succinate dehydrogenase inhibitor fungicide that can effectively prevent ginseng gray mold. QuEChERS and HPLC-MS/MS were combined to establish a rapid analysis method for residual detection of isofetamid in different matrices of ginseng, and the method had good linearity (<em>R</em><sup><em>2</em></sup>>0.966) with a limit of quantification (LOQ) of 0.01 mg/kg. This method was applied to detect the residual levels of isofetamid in field samples. The results showed that the residual dissipation of isofetamid in ginseng plants and soil followed the first-order kinetic equation (<em>R</em><sup><em>2</em></sup>>0.903) and the weibull degradation model (<em>R</em><sup><em>2</em></sup>>0.928), respectively, and it belonged to easily degradable pesticides (<em>t</em><sub><em>1/2</em></sub>≤21.00 d). The results of die<em>t</em>ary risk assessment suggested that spraying isofetamid at the recommended dosage in the field did not pose short-term or long-term dietary exposure risks for humans under current assumptions. The results of this study provide technical support for ensuring the safety of ginseng products and for the registration of isofetamid in ginseng.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108968"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170984","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

Migration of mineral oil hydrocarbons from food contact paper and board and probabilistic health risk assessment 食品接触纸和纸板中矿物油碳氢化合物的迁移和概率健康风险评估

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.jfca.2026.108966

Jie Gao , Ying Zeng , Yangtai Liu , Dajin Yang , Haoran Zhang , Zhe Chen , Daoyuan Yang , Dan Li , Haixia Sui , Dingguo Jiang

{"title":"Migration of mineral oil hydrocarbons from food contact paper and board and probabilistic health risk assessment","authors":"Jie Gao , Ying Zeng , Yangtai Liu , Dajin Yang , Haoran Zhang , Zhe Chen , Daoyuan Yang , Dan Li , Haixia Sui , Dingguo Jiang","doi":"10.1016/j.jfca.2026.108966","DOIUrl":"10.1016/j.jfca.2026.108966","url":null,"abstract":"<div><div>Growing concerns have emerged about food contamination by mineral oil hydrocarbons (MOH) due to their adverse health effects, with food contact materials identified as a primary source. A total of 502 food contact paper and board (P&B) samples were collected from five provinces across China and analyzed by solid-phase extraction-gas chromatography-flame ionisation detection (SPE-GC-FID) and gas chromatography-mass spectrometry (GC-MS). The migration of mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons (MOAH) into acidic, aqueous and fatty food simulants was measured. Analysis showed no detectable levels of MOSH or MOAH in either acidic or aqueous food simulants. In fatty food simulants, MOSH exhibited significantly higher migration than MOAH in both isooctane and 95 % ethanol, with similar migration patterns between the two simulants. To assess the potential health risks, a probabilistic risk assessment was conducted using Monte Carlo simulation. The lowest mean and P95 margin of exposure (MOE) for MOSH was 2697 and 1249 in various scenarios, suggesting an acceptable risk level for the exposed population. Nevertheless, further investigation is warranted to assess the potential health risks associated with MOAH exposure.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108966"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170985","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

Thiolated graphene oxide mediated plasmonic–π bridge for quenching driven detection of histamine in spoiled chicken meat 硫代氧化石墨烯介导的等离子体-π桥用于淬火驱动检测变质鸡肉中的组胺

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-05 DOI: 10.1016/j.jfca.2026.108974

Aeyza Kashif , Unzila Saeed , Sara Riaz , Cong Kong , Mostafa A. Ismail , Mian Hasnain Nawaz

{"title":"Thiolated graphene oxide mediated plasmonic–π bridge for quenching driven detection of histamine in spoiled chicken meat","authors":"Aeyza Kashif , Unzila Saeed , Sara Riaz , Cong Kong , Mostafa A. Ismail , Mian Hasnain Nawaz","doi":"10.1016/j.jfca.2026.108974","DOIUrl":"10.1016/j.jfca.2026.108974","url":null,"abstract":"<div><div>Among various biogenic amines (BAs) released from spoiled meat, Histamine (Hist) serves as a significant and toxic indicator of spoilage. Early and rapid detection of Hist is an effective way to prevent public health concerns caused by consuming spoiled meat. Herein, we present a simple, ultrasensitive, enzyme-free fluorescent sensor based on Perylene (PER) integrated with gold nanoparticles decorated thiol functionalized graphene oxide (PER-AuNPs@SH-GO) nanohybrid. Upon interaction with Hist, the sensor exhibits distinct quenching in fluorescence emission, which is attributed to structural aggregation, electrostatic and π–π stacking interactions, and hydrogen bonding. The sensing probe demonstrates remarkable selectivity and sensitivity, with a detection limit as low as 33 μM, and an excellent linear response (40 μM to 700 μM) with an R² value of 0.995. Furthermore, a reliable response of the fabricated sensor towards actual chicken meat samples validates its practical applicability. This probe offers an efficient approach for next-generation point-of-care systems aimed at advanced food freshness monitoring at early stages.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108974"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171114","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