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

A colorimetric sensor array combined with a hybrid feature selection approach for discrimination of citrus infested by Bactrocera dorsalis (Hendel)

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-23 DOI: 10.1016/j.jfca.2024.107007

Mi He, Dapeng Li, Xin Zhang, Han Jiang, Gan Yang, Ling Li, Tao Wen

{"title":"A colorimetric sensor array combined with a hybrid feature selection approach for discrimination of citrus infested by Bactrocera dorsalis (Hendel)","authors":"Mi He, Dapeng Li, Xin Zhang, Han Jiang, Gan Yang, Ling Li, Tao Wen","doi":"10.1016/j.jfca.2024.107007","DOIUrl":"10.1016/j.jfca.2024.107007","url":null,"abstract":"<div><div>Changes in citrus volatile organic compounds (VOCs) induced by <em>Bactrocera dorsalis</em> (Hendel) infestation can serve as characteristic identifiers for non-destructive detection of infested citrus. This study proposed an innovative method combining colorimetric sensor array (CSA) technology with machine learning algorithms for the discrimination of <em>B. dorsalis</em> infestation in citrus. Gas chromatography-mass spectrometry (GC-MS) analysis identified key VOCs, including d-limonene, linalool, and decanal, as infestation markers. Subsequently, various porphyrin and metalloporphyrin dyes exhibiting sensitivity to these VOCs were selected to construct the CSA. To enhance detection accuracy, a hybrid feature selection method integrating ReliefF and Particle Swarm Optimization (PSO) was implemented. Subsequently, the optimized features subsets were utilized to develop classification models. Specifically, a binary classification model employing the K Nearest Neighbor (KNN) algorithm achieved a high accuracy of 93.89 % in distinguishing between healthy and infected citrus. Furthermore, a multi-class classification model using KNN was developed to differentiate among invasive, incubation, and infestation stages, attaining a remarkable accuracy of 97.78 %. This approach presents a promising solution for early detection of <em>B. dorsalis</em> infestation in citrus.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107007"},"PeriodicalIF":4.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744960","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

Impact of artificial feeding on the phenolic composition of Mandaçaia honey (Melipona quadrifasciata) 人工喂养对曼达沙亚蜂蜜（Melipona quadrifasciata）酚类成分的影响

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107003

Adriane Costa dos Santos , Luciano Valdemiro Gonzaga , Carolina Turnes Pasini Deolindo , Rodrigo Hoff , Ana Carolina Oliveira Costa

{"title":"Impact of artificial feeding on the phenolic composition of Mandaçaia honey (Melipona quadrifasciata)","authors":"Adriane Costa dos Santos , Luciano Valdemiro Gonzaga , Carolina Turnes Pasini Deolindo , Rodrigo Hoff , Ana Carolina Oliveira Costa","doi":"10.1016/j.jfca.2024.107003","DOIUrl":"10.1016/j.jfca.2024.107003","url":null,"abstract":"<div><div>This pioneering study explored juçara fruit formulations as an artificial feeding strategy for Mandaçaia bees (<em>Melipona quadrifasciata</em>) with three main objectives: to develop different juçara artificial feeding formulations, evaluate their acceptability by the bees, and assess their influence on the honey’s phenolic profile. Artificial feeding has been an increasingly valuable practice that supports bee nutrition and honey production, particularly in regions facing seasonal nectar shortages. Two groups of juçara-based formulations were designed: one using a juçara stock solution (1:1; m/v) diluted with water in varying proportions - T1 (50:50; v/v), T2 (30:70; v/v), and T3 (10:90; v/v), and another combining the juçara stock solution (1:1; m/v) with syrup - T4 (50:50; v/v), T5 (30:70; v/v), and T6 (10:90; v/v). Among these, T1 (A1) and T4 (A2) were chosen for the feeding trials, along a standard syrup solution as the control (A3). Feeding treatments A1 and A2 were associated with an increase in glycosylated compounds (hesperidin, rutin, kaempferol, and kaempferol-<em>3</em>-rutinoside) compared to control honey, suggesting potential deglycosylation of these compounds during honey maturation. Most samples met honey maturity standards, with one exception in the A1 group. Although a definitive statistical correlation between phenolic profile and specific feeding formulations was not established, juçara-based feedings significantly elevated total phenolic levels in the honey. These results provide critical insights into the application of juçara formulations, establishing a basis for future research into enhanced feeding strategies to optimize honey production and quality.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107003"},"PeriodicalIF":4.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723994","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

Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: Expression, oxidation, and protein interactions during postmortem aging 猪胸长肌和半膜肌中蛋白质 DJ-1 对氧化应激的反应：死后衰老过程中的表达、氧化和蛋白质相互作用

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.106998

Rui Liu , Man Qin , Keyue Li , Hai Yu , Mangang Wu , Wenbin Bao , Qingfeng Ge

{"title":"Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: Expression, oxidation, and protein interactions during postmortem aging","authors":"Rui Liu , Man Qin , Keyue Li , Hai Yu , Mangang Wu , Wenbin Bao , Qingfeng Ge","doi":"10.1016/j.jfca.2024.106998","DOIUrl":"10.1016/j.jfca.2024.106998","url":null,"abstract":"<div><div>Reactive oxygen species (ROS) have been recognized to have a significant impact on meat quality, while the role of the antioxidant system in response to ROS in postmortem muscle remain unclear. Protein DJ-1 serves as a sensor of oxidative stress and has an antioxidant function in biological systems. Hence, this study aimed to investigate the expression, oxidation, and interaction of protein DJ-1 in porcine <em>longissimus thoracis</em> (LT) and <em>semimembranous</em> (SM) muscles, as well as its correlation with meat quality, to gain a better understanding of meat quality formation during postmortem aging. The findings indicated significant variations in pH, <em>L*</em>, <em>a*</em>, purge loss, cooking loss, and Warner-Bratzler shear force (WBSF) between the muscle groups (<em>P</em> < 0.05). The levels of reactive oxygen species (ROS), protein DJ-1, and oxidized DJ-1 (oxDJ-1) in SM muscle were higher than those in LT muscle throughout the 3 d of postmortem aging (<em>P</em> < 0.05). Moreover, protein DJ-1 and oxDJ-1 were significantly associated with water holding capacity and <em>a*</em> value of pork (<em>P</em> < 0.05). Through co-immunoprecipitation and mass spectrometry, a total of 23 DJ-1 interacting proteins were identified, mainly participating in glycolysis, energy metabolism, muscle contraction, resistance to oxidative stress, as well as amino acids biosynthesis and metabolism. These results suggest that DJ-1 may exert a regulatory influence on the development of pork quality during postmortem aging.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 106998"},"PeriodicalIF":4.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703120","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 a MIL–101 Cr (NH2)@SiO2@NiFe2O4 nanoparticles based magnetic solid phase extraction method and its application in extraction of perfluorooctanoic acid and perfluorooctane sulfonate from honey 基于 MIL-101 Cr (NH2)@SiO2@NiFe2O4 纳米颗粒的磁性固相萃取方法的开发及其在蜂蜜中全氟辛酸和全氟辛烷磺酸萃取中的应用

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107006

Ali Mohebbi , Saeid Yaripour , Ali Sadeghi Alavian , Mir Mahdi Daghi , Nazir Fattahi

{"title":"Development of a MIL–101 Cr (NH2)@SiO2@NiFe2O4 nanoparticles based magnetic solid phase extraction method and its application in extraction of perfluorooctanoic acid and perfluorooctane sulfonate from honey","authors":"Ali Mohebbi , Saeid Yaripour , Ali Sadeghi Alavian , Mir Mahdi Daghi , Nazir Fattahi","doi":"10.1016/j.jfca.2024.107006","DOIUrl":"10.1016/j.jfca.2024.107006","url":null,"abstract":"<div><div>In the present research, a MIL–101 Cr (NH<sub>2</sub>)@SiO<sub>2</sub>@NiFe<sub>2</sub>O<sub>4</sub> nanoparticles based magnetic solid phase extraction conducted in a narrow bore tube has been developed and validated for extraction of perfluorooctanoic acid and perfluorooctane sulfonate from honey samples. For this purpose, an extraction vessel was designed and honey sample solution was transferred into it. After that, the synthesized magnetic sorbent was added and placed at the bottom of the tube. After a few minutes, the stopcock of the extraction vessel was opened and the sample was passed through in the presence of a magnet. In the subsequent step, the magnetic particles were rinsed with a suitable deep eutectic solvent using vortex agitation. At the end, the eluent phase was taken and analysed using high performance liquid chromatography–tandem mass spectrometry. Under the best conditions, the validation of suggested procedure was done and based on the outcomes, great precision (relative standard deviations ≤ 6.0 %), good linearity (r<sup>2</sup> ≥ 0.9978) in a wide concentration range, low limits of detection (20 and 23 ng kg<sup>–1</sup> for perfluorooctanoic acid and perfluorooctane sulfonate, respectively) and quantification (67 and 77 ng kg<sup>–1</sup> for perfluorooctanoic acid and perfluorooctane sulfonate, respectively), and acceptable extraction recoveries (80 and 74 % for perfluorooctanoic acid and perfluorooctane sulfonate, respectively) were acquired. In the following, the presented method was effectively employed for quantification of perfluorooctanoic acid and perfluorooctane sulfonate in twenty honey samples and based on the outcomes they were free of the mentioned pollutants.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107006"},"PeriodicalIF":4.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703121","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 nutrition interventions strategy to enhance fish flesh quality

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107010

Zhe Yu , Muyang Li

{"title":"Application of nutrition interventions strategy to enhance fish flesh quality","authors":"Zhe Yu , Muyang Li","doi":"10.1016/j.jfca.2024.107010","DOIUrl":"10.1016/j.jfca.2024.107010","url":null,"abstract":"<div><div>With the increasing on consumers’ requirements for the quality of aquatic products, the production of healthy, safe and high-quality meat products has become an important concern of researchers. However, the expansion of fish intensive farming scale has led to the deterioration of aquaculture water environment pollution, forcing the decline of fish quality. Furthermore, there are multiple aspects to fish quality assessment and it is difficult to harmonize standards to take all aspects into account, which seriously affects the healthy and sustainable development of aquaculture. Therefore, rationally regulating, formulating flesh quality evaluation standards, and improving and enhancing fish flesh quality are the strategic guidelines to promote the healthy and sustainable development of the entire aquaculture. According to previous reports, flesh quality is frequently defined by nutritional assessment metrics, but physicochemical quality, flavor compounds, healthy function and sensory evaluation are also important criterion, which need to be included in the evaluation scope. Additionally, opinions vary on the types and effects of flesh quality improvers. Taken together, this review is expected to generalize the current evaluation criteria of fish flesh quality, and summarize the practical application and potential mechanism of nutritional intervention in ameliorating fish flesh quality, which will provide a much-needed additional theoretical fundament for healthy aquaculture.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107010"},"PeriodicalIF":4.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744848","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

Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107005

Shanshan Yu , Xingyi Huang , Yuena Wang , Li Wang , Xianhui Chang , Yi Ren , Xiaorui Zhang

{"title":"Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics","authors":"Shanshan Yu , Xingyi Huang , Yuena Wang , Li Wang , Xianhui Chang , Yi Ren , Xiaorui Zhang","doi":"10.1016/j.jfca.2024.107005","DOIUrl":"10.1016/j.jfca.2024.107005","url":null,"abstract":"<div><div>Taste profiles are crucial for the market success of black garlic, yet investigations into its physicochemical constituents closely related to taste quality remain limited. Additionally, the development of prediction models for taste sensory quality has not been extensively explored. This study aims to develop a cost-effective colorimetric sensor array (CSA) capable of simultaneously and quantitatively predicting the key physicochemical constituents and taste sensory quality of black garlic, integrated with chemometric algorithms. A multi-channel taste visualization sensor array was designed based on pH indicator color changes, indicator displacement assay (IDA), and silver nanoparticles. To establish quantitative prediction models, chemometric algorithms including partial least squares regression (PLSR) and support vector machine regression (SVR) were employed. The results revealed that nonlinear SVR models outperformed linear PLSR models in predicting reducing sugars, amino acid nitrogen, total acid, and the taste sensory attribute, achieving correlation coefficients for prediction (<em>Rp</em>) of 0.9863, 0.9232, 0.9666, and 0.9170, respectively. These findings highlighted the potential of integrating CSA with appropriate chemometric strategies as a reliable and promising approach for monitoring dynamic changes in key physicochemical constituents during black garlic processing and assessing the taste sensory quality of black garlic and similar food matrices.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107005"},"PeriodicalIF":4.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744959","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

The target rulings the oxidation and degradation ability of the ZIF-67/PtPd: A seesaw-like two-channel colorimetric platform for organophosphorus detection

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-22 DOI: 10.1016/j.jfca.2024.107001

Yunzhu Tan, Di Yang, Zaofen Wang, Xinyu Zhang, Danping Chen, Zhenchao Wang, Bingqian Liu

{"title":"The target rulings the oxidation and degradation ability of the ZIF-67/PtPd: A seesaw-like two-channel colorimetric platform for organophosphorus detection","authors":"Yunzhu Tan, Di Yang, Zaofen Wang, Xinyu Zhang, Danping Chen, Zhenchao Wang, Bingqian Liu","doi":"10.1016/j.jfca.2024.107001","DOIUrl":"10.1016/j.jfca.2024.107001","url":null,"abstract":"<div><div>Herein, the seesaw-like two channels colorimetric platform constructed for organophosphorus pesticides (OPs) determination was based on the dual functions of ZIF-67/PtPd (ZP), which could participate not only in the oxidation of 3,3’,5,5’-tetramethylbenzidine (TMB), but also in the degradation of methylene blue (MB). Then the thiocholine (TCh) generated by the reaction of acetylcholinesterase (AChE) and acetylcholine (ATCh) could inhibit the two processes (TMB channel and MB channel), resulting in the color reversal of the two channels, respectively. Additionally, the target OPs could inhibit the AChE activity, leading to decrease the TCh production, so the inhibitory effect of TCh on two channels was weaken, thus affecting the output of the signal value. Based on it, the developed platform exhibited outstanding ability to detect AChE and OPs. Besides, as alkaloids could inhibit AChE, as same as OPs, so the platform have a potential to screen the AChE inhibitors from natural alkaloids.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 107001"},"PeriodicalIF":4.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744857","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

Classifying sources of low- and no-calorie sweeteners within the Canadian food composition database

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-21 DOI: 10.1016/j.jfca.2024.106992

Lesley Andrade , Isabelle Rondeau , Allison C. Sylvetsky , Sanaa Hussain , Navreet Singh , Michael P. Wallace , Kevin W. Dodd , Sharon I. Kirkpatrick

{"title":"Classifying sources of low- and no-calorie sweeteners within the Canadian food composition database","authors":"Lesley Andrade , Isabelle Rondeau , Allison C. Sylvetsky , Sanaa Hussain , Navreet Singh , Michael P. Wallace , Kevin W. Dodd , Sharon I. Kirkpatrick","doi":"10.1016/j.jfca.2024.106992","DOIUrl":"10.1016/j.jfca.2024.106992","url":null,"abstract":"<div><div>Low- and no-calorie sweeteners are sugar substitutes that impart sweetness. Examining exposure to low- and no-calorie sweeteners is challenging because the amounts of sweeteners in food and beverage products are not standard elements of food composition databases. We identified food codes representing sources of low- and no-calorie sweeteners in the food composition database used for Canadian surveillance data using multiple approaches. First, food code descriptions were searched for keywords (e.g. low calorie) potentially representing low and no-calorie sweeteners. Next, the U.S. Food and Nutrient Database for Dietary Surveys food code descriptions, matched to food codes within the Canadian database, were examined for keywords representing confirmed sweetener sources. Finally, using websites for three Canadian grocers, ingredient lists for brand-specific products were examined for sources of low- and no-calorie sweeteners. Recipe codes often required an examination of ingredient-level food codes. Of 5180 food codes, 76 were classified as sources of low- and no-calorie sweeteners and an additional 46 recipe codes were identified as containing a source of sweetener. The classification system can be applied to national survey data to describe exposure to low- and no-calorie sweeteners and identify key sources of sweeteners. Standardized identification of food codes as sources of low- and no-calorie sweeteners will contribute to an evidence base that can be synthesized to inform nutrition policy.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"138 ","pages":"Article 106992"},"PeriodicalIF":4.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142744853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Size-regulated gold and silver nanorods for discriminating reducing substances: A colorimetric sensor array for Chinese Baijiu 用于鉴别还原性物质的尺寸可调金银纳米棒：中国白酒的比色传感器阵列

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-21 DOI: 10.1016/j.jfca.2024.106991

Yunhui Li , Xuhui Xia , Xiaofang Liu , Jing Zhang , Zhengfan Shui , Huibo Luo , Changjun Hou , Yi Ma , Danqun Huo

{"title":"Size-regulated gold and silver nanorods for discriminating reducing substances: A colorimetric sensor array for Chinese Baijiu","authors":"Yunhui Li , Xuhui Xia , Xiaofang Liu , Jing Zhang , Zhengfan Shui , Huibo Luo , Changjun Hou , Yi Ma , Danqun Huo","doi":"10.1016/j.jfca.2024.106991","DOIUrl":"10.1016/j.jfca.2024.106991","url":null,"abstract":"<div><div>In Chinese food culture, Chinese Baijiu holds an indispensable position. Given its economic and nutritional significance, there is a need to explore rapid and efficient discrimination methods. In this work, a colorimetric sensor array was developed for discriminating Baijiu and reducing substances. This sensor array discriminated by controlling nanoparticle size through the deposition of silver on gold nanoparticles (Au NPs) and etching of silver nanoprism (Ag NPRs). In the present of Baijiu or reducing substance, Ag<sup>+</sup> was reduced to Ag via a silver mirror reaction and deposited onto the surface of Au NPs. Moreover, the Baijiu or reducing substance could inhibit the etching of Ag NPRs by H<sub>2</sub>O<sub>2</sub> or MnO<sub>2</sub> nanosheets (MnO<sub>2</sub> NS). The colorimetric sensor array successfully discriminated among 30 types of reducing substances with a classification accuracy of 94.2 %. This method was subsequently applied to discriminate different types of Baijiu. Sixteen Baijiu samples were successfully discriminated without error. The novel application of the colorimetric sensor array involved manipulating particle size, showcasing promising prospects for Baijiu discrimination.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106991"},"PeriodicalIF":4.0,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701734","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

How fillet quality changes in rainbow trout (Oncorhynchus mykiss) fed diets supplemented with barberry (Berberis vulgaris) fruit extract 虹鳟鱼（Oncorhynchus mykiss）饲粮中添加小檗果提取物会如何改变鱼片质量

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-11-20 DOI: 10.1016/j.jfca.2024.106986

Seyda Tacer-Tanas , Pinar Oguzhan-Yildiz , Murat Arslan

{"title":"How fillet quality changes in rainbow trout (Oncorhynchus mykiss) fed diets supplemented with barberry (Berberis vulgaris) fruit extract","authors":"Seyda Tacer-Tanas , Pinar Oguzhan-Yildiz , Murat Arslan","doi":"10.1016/j.jfca.2024.106986","DOIUrl":"10.1016/j.jfca.2024.106986","url":null,"abstract":"<div><div>The present study aimed to investigate the effect of barberry (<em>Berberis vulgaris</em>) fruit extract (BFE) on final product quality in rainbow trout (<em>Oncorhynchus mykiss</em>) during the refrigerated storage. Fish with an initial weight of ∼60 g were fed diets with different levels of barberry fruit methanol extracts: 0 (B0), 0.5 (B0.5), 1 (B1), 2 (B2) g/kg) for 10 weeks. At the end of the feeding trial, fillets were refrigerated for 21 days to monitor quality parameters at 1-week intervals. Fillet proximate and fatty acid composition did not significantly change between the treatments, while shelf life, color and sensory attributes were significantly affected by the experimental feeds (<em>P</em><0.05). The total bacterial count ranged between 2.12 and 8.33 log CFU/g during the storage, decreasing with the increase in the dietary BFE level. Although pH was not affected by the dietary BFE level and the duration of storage, lipid peroxidation level was significantly influenced by the dietary treatments and the storage (<em>P</em><0.05). The level of MDA increased with the increase in the duration of the storage reaching 7.86 µmol/kg in the control group on the day 21, but decreased with the increase in the dietary BFE (6.19 µmol/kg in B2). The a* value, which indicates redness, also increased with the dietary BFE level and reached the highest value (0.81) in the B2 group. Based on the sensory analysis, the fillet from the B2 diet fed fish was the most appreciated group, receiving the highest score in terms of all parameters. Our overall results suggest that BFE as a natural additive can be used in rainbow trout diet at 2 g/kg to improve coloration and overall appreciation of the fillet, and enhance the shelf life up to 2 weeks.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106986"},"PeriodicalIF":4.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142701844","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