Journal of Food Composition and Analysis最新文献

{"title":"Determination of 21 amino acids in grass carp, clam and shrimp by enzymatic hydrolysis coupled with high-performance liquid chromatography and tandem mass spectrometry","authors":"Chengwen Liu ,&nbsp;Xulong Chen ,&nbsp;Yan Ouyang ,&nbsp;Liping Sun ,&nbsp;Shaoyou Lu","doi":"10.1016/j.jfca.2025.107474","DOIUrl":"10.1016/j.jfca.2025.107474","url":null,"abstract":"<div><div>A simple and sensitive method was developed and validated for the simultaneous determination of 21 amino acids in three aquatic products including grass carp (<em>Ctenopharyngodon idella</em>), clam (<em>paphia undulata</em>) and shrimp (<em>Metapenaeus ensis</em>) with high-performance liquid chromatography coupled with ionization tandem mass spectrometry (HPLC-MS/MS). Firstly, aquatic products samples were pretreated by enzymatic hydrolysis and the efficiencies of different hydrolysis conditions were investigated. Then both chromatographic and mass spectrometric conditions were optimized to improve sensitivity and accuracy for the analytes. Under the optimized conditions, the limits of detection (LODs) for 21 amino acids were in the range from 0.02 μg/g to 1.78 μg/g. The correlation coefficients and recoveries were ranged from 0.997 to 0.999 and 80–115 %, respectively, and the relative standard deviation was within the range of 0.6–8.7 %. The results showed that 21 amino acids were all detected in samples. Except for asparagine, glutamine, tryptophan, cystine, cysteine, aspartic acid and glutamic acid, there is no significant difference in the measurement of amino acids by HPLC-MS/MS and amino acid analyzer.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107474"},"PeriodicalIF":4.0,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628248","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":"Nanoenzyme sensor for rapid detection of glyphosate in self-supplying H2O2","authors":"Xiaofang Liu ,&nbsp;Mengxia Huang ,&nbsp;Changjun Hou ,&nbsp;Huibo Luo ,&nbsp;Yi Ma ,&nbsp;Jingzhou Hou ,&nbsp;Danqun Huo","doi":"10.1016/j.jfca.2025.107475","DOIUrl":"10.1016/j.jfca.2025.107475","url":null,"abstract":"<div><div>Glyphosate (Gly), a prevalent organophosphate pesticide, threatens environmental stability and public health due to its widespread agricultural use, necessitating advanced detection methods for food safety monitoring. To overcome the limitations of conventional pesticide residue analysis, this study introduces a colorimetric sensing method utilizing the peroxidase-like properties of Cu(II) in CuO₂ nanoparticles. The system catalyzes the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) to a blue chromogen (oxTMB) under acidic conditions, eliminating reliance on external hydrogen peroxide. The complexation of Gly with Cu²⁺ reduced the peroxidase-like activity of CuO₂, resulting in a decrease in oxTMB formation. The concentration of Gly correlated well with the system’s color rendering. Under the optimal sensing parameters, the sensor could detect Gly concentrations from 2 to 30 mg/L with a detection limit as low as 0.041 mg/L. And the sensor was coupled with the smartphone, eliminating the need for specialized equipment to quantify Gly on-site. Furthermore, the sensor also demonstrated good stability, specificity, and accuracy in real sample application. In conclusion, this sensor provided a highly sensitive and accessible solution for the rapid detection of Gly, demonstrating substantial potential to enhance food safety.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107475"},"PeriodicalIF":4.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609757","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":"Thermo-sensitive magnetic fluid based aqueous two-phase system for the separation and purification of aloe anthraquinones","authors":"Tian Yao ,&nbsp;Cailing Feng ,&nbsp;Yaping Zhou ,&nbsp;Jialing Song","doi":"10.1016/j.jfca.2025.107459","DOIUrl":"10.1016/j.jfca.2025.107459","url":null,"abstract":"<div><div>Thermo-sensitive magnetic fluid based aqueous two-phase systems have been developed for the purification of aloe anthraquinones from crude extract. These magnetic fluids exhibited response to an external magnetic field and displayed a significant thermo-sensitive property. They were simply prepared by mixing polypropylene glycol and 4-OH-Tempo. These systems have the advantages of easy preparation, rapid extraction, efficient magnet-assisted phase separation and thermo-induced recovery, especially organic solvent free for the whole extraction and recovery processes. Phase behaviors were studied, providing valuable reference for the extraction applications. Extraction and recovery of aloe anthraquinones were studied and optimized. Under the optimum conditions, excellent extraction performance (96.7 %, RSD=0.931 %) and reverse extraction performance (97.2 %, RSD=1.029 %) were achieved. No impurity was found in the purified aloe anthraquinones. Magnetic fluid could be recycled for at least 7 times. This novel system is showing great potential in the industrial purification of many natural products.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107459"},"PeriodicalIF":4.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143580176","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 short-term depuration on the flavor of crucian carp (Carassius auratus) and exploration of prediction model for fishy odor","authors":"Han Wang ,&nbsp;Zhenzhen Chen ,&nbsp;Zeyu Song ,&nbsp;Fengqiujie Wang ,&nbsp;Liu Lin ,&nbsp;Ningping Tao","doi":"10.1016/j.jfca.2025.107454","DOIUrl":"10.1016/j.jfca.2025.107454","url":null,"abstract":"<div><div>This study investigated the changes of flavor in crucian carp under short-term depuration (0, 2, 4, 6, 8, 10 and 12 days), and established prediction Model 1 (depuration time - fishy odor in meat) and Model 2 (fishy odor in mucus - fishy odor in meat) using back propagation-artificial neural network (BP-ANN) and optimized by genetic algorithm (GA). It showed that the earthy odor 2-MIB and GSM were significantly reduced by 28.87 % and 46.62 % after 6 days of depuration. Hexanal, nonanal and 1-hexanol were decreased significantly on the 6th day (<em>P</em> &lt; 0.05) compared to the control group, indicating 6 days of depuration is effective to improve the odor of crucian carp. The prediction model based on depuration time and mucus odor showed that the BP-ANN could predict with the relative error ranged from 0.2 to 2.73, while GA could optimize the accuracy of the BP-ANN with the relative error 1.62 and 0.42 in Model 1 and 2, which showed that the GA-BP-ANN could better predict fishy odor of crucian carp during depuration, and also confirmed the feasibility of fishy odor prediction using fish mucus.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107454"},"PeriodicalIF":4.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609633","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 systematic review on the yerba mate (Ilex paraguariensis A. St. Hil.)","authors":"Yiting Song ,&nbsp;Jun Cao ,&nbsp;Fuliang Cao ,&nbsp;Erzheng Su","doi":"10.1016/j.jfca.2025.107466","DOIUrl":"10.1016/j.jfca.2025.107466","url":null,"abstract":"<div><div>Yerba mate, a plant native to South America and traditionally brewed and consumed as an infusion, has recently garnered attention beyond its native region for its potential health benefits. Recognized as a new food raw material in China in 2023, yerba mate is currently primarily consumed as an infusion but holds broader application prospects. Although numerous studies have reported its rich bioactive compounds, such as polyphenols, alkaloids, and saponins, as well as its biological activities, including antioxidant, anti-inflammatory, anticancer, anti-obesity, anti-diabetic, antimicrobial, and organ-protective effects, comprehensive reviews on its processing, chemical diversity, and potential toxicological risks remain limited. This review synthesizes previous studies, primarily from the past decade, to highlight yerba mate’s processing, bioactive components, biological activities, potential toxicity, and its applications in food, pharmaceuticals, and agriculture. Furthermore, it discusses promising future research directions for yerba mate based on recent advancements, laying a foundation for innovative applications. It is hoped that this review will draw greater attention to yerba mate and contribute to its further utilization in functional foods, food packaging, therapeutic medicine, fodder, fertilizer and materials.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107466"},"PeriodicalIF":4.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600545","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":"Rapid characterize the changes of chemical components closely related to EEFS and LF NMR in Chuju among different drying times","authors":"Haiyang Gu ,&nbsp;Yining Dong ,&nbsp;LuShan Wang ,&nbsp;Quansheng Chen ,&nbsp;Riqin Lv","doi":"10.1016/j.jfca.2025.107469","DOIUrl":"10.1016/j.jfca.2025.107469","url":null,"abstract":"<div><div>The combination of excitation-emission fluorescence spectroscopy (EEFS) and low-field nuclear magnetic resonance (LF NMR), integrated with deep learning algorithms, enhances the intelligent and rapid discrimination capability of Chuju quality under complex thermal processing conditions. First, EEFS and LF NMR were used to record EEFS and LF NMR spectra of representative Chuju samples during different drying times. Then, characteristic variables were transformed, extracted, and combined from EEFS and LF NMR spectra recorded data. Finally, parallel factor (PARAFAC), partial least squares regression (PLS), and support vector regression (SVR) have been comparatively combined in developing the prediction models. In a comparison of the constructed models, the PLS model achieved the best result, with R = 0.9950, RMSECV = 0.0617 for the training set, and R = 0.9997, RMSEP = 0.0037 for the test set, respectively. The overall results revealed that EEFS and LF NMR combined with chemometric analysis could be successfully used as a rapid method in determining the Chuju quality, and perhaps some chemical compositions of Chuju during drying processes.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107469"},"PeriodicalIF":4.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609759","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":"The potential application of HSI and VIS/NIR spectroscopy for non-invasive detection of starch gelatinization and head rice yield during parboiling and drying process","authors":"Ebrahim Taghinezhad ,&nbsp;Antoni Szumny ,&nbsp;Adam Figiel ,&nbsp;Meysam Latifi Amoghin ,&nbsp;Ali Mirzazadeh ,&nbsp;José Blasco ,&nbsp;Sylwester Mazurek ,&nbsp;Salvador Castillo-Gironés","doi":"10.1016/j.jfca.2025.107443","DOIUrl":"10.1016/j.jfca.2025.107443","url":null,"abstract":"<div><div>Real-time detection of starch gelatinization (SG) and head rice yield (HRY) during parboiling is crucial for reducing product loss in the rice industry. Experimental measurement of SG and HRY is costly and time-consuming, making real-time assessment challenging. This study employed hyperspectral imaging (HSI) and VIS/NIR spectroscopy (VNS) to predict these parameters and identify effective wavelengths. Rice samples were processed at varying soaking (60–70 ℃) and drying (50–70 ℃) conditions using a hybrid infrared-convective-microwave (ICM) dryer. Spectral data were preprocessed using five different methods, with the Savitzky–Golay method proving to be the most effective. A combination of a Decision Tree and a Learning Automata metaheuristic algorithm (DT-LA) emerged as the best approach for identifying the most effective wavelengths. Subsequently, regression models based on Partial Least Squares Regression (PLSR) and an Artificial Neural Network (ANN) were developed to predict SG and HRY. The ANN demonstrated superior predictive accuracy, achieving R² values of 0.99 for SG and 0.98 for HRY. Additionally, HSI data yielded slightly better results than VNS data. The findings revealed significant increases in SG levels (from 8.78 % to 88.51 %) and HRY (from 45 % to 70.35 %) associated with higher temperatures and longer soaking times, as well as increased soaking temperatures and drying times when using a hybrid ICM dryer except for samples soaked at 65 °C, where those samples exhibited the highest HRY. These results support the development of smart dryers and optimized parboiling processes to enhance rice yield and improve production efficiency.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107443"},"PeriodicalIF":4.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628247","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":"Robustness of hyperspectral imaging in food analysis of thin surfaces: A case study using thin HAM products","authors":"Wenyang Jia ,&nbsp;Alessandro Ferragina ,&nbsp;Saskia Van Ruth ,&nbsp;Anastasios Koidis","doi":"10.1016/j.jfca.2025.107457","DOIUrl":"10.1016/j.jfca.2025.107457","url":null,"abstract":"<div><div>Hyperspectral Imaging (HSI) is an advanced remote sensing tool for rapid, non-destructive food analysis, where spectral information from a large area is acquired with applications for products with heterogeneous surfaces and distribution that are traditionally analysed with difficulty. The robustness of HSI acquired data, however, requires comprehensive exploration in the case of very thin food materials. This paper aims to examine the robustness of HSI measurements for thinly sliced food products using ham products as a model system. Three replicates of 1, 2, 3, 4, and 5 mm slices of a Spanish ham were analysed against two types of background using two HSI-NIR camera sensors (400–1000 and 900–1700 nm), in both their original form (3 - dimensional) and in their average spectra and pixel spectra (2 - dimensional). Several methods were used to analyse and visualise the HSI data structures: the average spectra were undergone statistical analysis for standard derivation (SD) value; Hyperspectral Imaging - Root Mean Square (HSI - RMS) values were calculated using pixel spectra to reveal the internal differences based on the state of the sample; Principal Component Analysis (PCA) and Self - Organising Map (SOM) were applied to the 3D form. When focusing on the average or pixel spectra, low-quality HSI data (thin ham samples) have broader variation of SD value for average spectra and HSI - RMS values for pixel spectra, showing that the HSI sensors simultaneously capture the information of the background together with the sample. Conversely, both SOM and PCA are a useful approach for maintaining the information of the original form, which allow further machine learning approaches and automation. Overall, this study shows the effectiveness of HSI in capturing chemical information of thin food surfaces while exploring measurement limitations related to the penetration depth and the background which can serve as a feasibility study on how to obtain more robust HSI data in the future.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107457"},"PeriodicalIF":4.0,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143609756","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}

{"title":"A systematic review of traditional and eco-friendly methods for extracting bioactive compounds from Citrus aurantium L. plant","authors":"Parham Joolaei Ahranjani ,&nbsp;Zahra Esfandiari ,&nbsp;Hamid Rashidi Nodeh","doi":"10.1016/j.jfca.2025.107472","DOIUrl":"10.1016/j.jfca.2025.107472","url":null,"abstract":"<div><div><em>Citrus aurantium</em> L. (<em>C. aurantium</em>), commonly known as bitter orange, is a rich source of bioactive compounds (BCs), including flavonoids, alkaloids, essential oils, and phenolic compounds. The various studies emphasize on the extraction of BCs from <em>C. aurantium</em> L<em>.</em> by-products, such as peels, seeds, and leaves, using both traditional and innovative eco-friendly techniques. These compounds exhibit various pharmacological properties such as antioxidant, anti-inflammatory, antimicrobial, and anti-obesity effects, making them highly valuable in traditional medicine, pharmaceuticals, cosmetics, and food industries. The extraction of these BCs is a crucial process, with conventional methods like maceration, Soxhlet extraction, and steam distillation being widely used. However, these methods often present challenges such as long extraction times, high solvent use, and potential degradation of heat-sensitive compounds. To address these limitations, green extraction techniques such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), and enzyme-assisted extraction (EAE) have gained prominence. These techniques offer increased efficiency, reduced environmental impact, and improved preservation of BCs. Despite their advantages, comprehensive comparisons between conventional and green methods for extracting compounds from <em>C. aurantium</em> are limited. This systematic review critically evaluates and compares both conventional and green extraction techniques for <em>C. aurantium</em> L., analyzing their efficiency, practicality, and sustainability. By synthesizing existing research, this review highlights the strengths and limitations of each method, providing valuable insights for optimizing extraction processes. The review also identifies gaps in current research and suggests future directions, including the need for standardized comparisons of extraction techniques and further exploration of environmentally friendly methods to enhance the industrial application and sustainability of <em>C. aurantium</em> L. BCs extraction.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107472"},"PeriodicalIF":4.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680863","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":"Terminal residues, dissipation dynamics and dietary risk assessment of metalaxyl-M in four types of food","authors":"Aiguo Gu ,&nbsp;Hong Li ,&nbsp;Bo Zhan ,&nbsp;Jin Lin ,&nbsp;Song Yang ,&nbsp;Xiaoqiang Zhang","doi":"10.1016/j.jfca.2025.107464","DOIUrl":"10.1016/j.jfca.2025.107464","url":null,"abstract":"<div><div>Metalaxyl-M has become a widespread fungicide utilized across a diverse array of crops, posing potential food residue and human safety concerns. Given limited research into terminal residues, dissipation dynamics and dietary risk assessment of metalaxyl-M, the research aims to investigate the fate of metalaxyl-M, on four key crops: potatoes, taroes, melons, and grapes employing ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). In this study, the residues and dietary risk assessment of metalaxyl-M was assessed by evaluating the fate of metalaxyl plus metalaxyl-hydroxymethyl, which was defined as total metalaxyl. Results revealed the dissipation half-life of total metalaxyl on grapes was in the range of 10.7–14.2 days, while non-first-order kinetics were observed in other crops. Final residues of total metalaxyl consistently remained below MRLs across all crops. Risk quotients for total metalaxyl were significantly below 100 % on all crops, indicating a minimal health risk to Chinese adults. The findings of this study provide a comprehensive understanding of total metalaxyl residues, the dissipation, and the dietary risk, providing valuable insights for metalaxyl-M application.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"142 ","pages":"Article 107464"},"PeriodicalIF":4.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563541","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}