Journal of Food Composition and Analysis最新文献_第7页

Identification of novel umami peptides in douchi and mechanisms by sensory analysis and molecular modeling 豆豉中新型鲜味肽的鉴定及其机理的感官分析和分子模拟

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.2026.108986

Liyan Liu , Huiyan Zhao , Guili Jiang , Meizhen Xu , Jianxu Chen , Wenjie Xu , Cuiling Li , Chunxia Zhou , Jin Chen , Donghui Luo

{"title":"Identification of novel umami peptides in douchi and mechanisms by sensory analysis and molecular modeling","authors":"Liyan Liu , Huiyan Zhao , Guili Jiang , Meizhen Xu , Jianxu Chen , Wenjie Xu , Cuiling Li , Chunxia Zhou , Jin Chen , Donghui Luo","doi":"10.1016/j.jfca.2026.108986","DOIUrl":"10.1016/j.jfca.2026.108986","url":null,"abstract":"<div><div>The study aimed to identify umami peptides in douchi and investigate their mechanism of action in terms of umami. Douchi were isolated and purified using ultrafiltration combined with an ion-exchange resin, and their identity was confirmed by ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Additionally, umami peptides such as TYDGDTEP, VGSEL, FGDEL, IGISIDDH, and RDLL were identified by predictive modeling of umami activity and molecular docking analyses. Sensory evaluation indicated that the umami thresholds for these five umami peptides ranged from 0.5 to 2.0 mg/mL, with TYDGDTEP exhibiting the most potent synergistic umami effect. The umami threshold for peptide TYDGDTEP is 0.5 mg/mL, with a molecular docking binding energy of −111.58 kcal/mol. The molecular docking and molecular simulation results of the five umami peptides identified above reveal that hydrogen bonds and electrostatic interactions are crucial for the formation of umami flavor. Besides, the residues Glu148, Lys155, Glu217, Asn150, Asp218, and Asp219 were identified as critical for binding the five umami peptides to the Taste Receptor Type 1 Member 1/3（T1R1/T1R3）. This study provides a theoretical basis and reference for the processing and application of douchi umami peptides.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108986"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147421710","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

Quantifying nutrients and beyond: Analytical approaches for food composition tables and databases 量化营养及其他：食品成分表和数据库的分析方法

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-30 DOI: 10.1016/j.jfca.2026.108962

Yvette Mukunzi, Alberta N.A. Aryee

{"title":"Quantifying nutrients and beyond: Analytical approaches for food composition tables and databases","authors":"Yvette Mukunzi, Alberta N.A. Aryee","doi":"10.1016/j.jfca.2026.108962","DOIUrl":"10.1016/j.jfca.2026.108962","url":null,"abstract":"<div><div>Food composition tables and databases (FCTs/DBs) are fundamental resources for evaluating nutrient content, shaping dietary guidelines, and supporting nutrition policy. However, traditional FCTs/DBs typically report only total nutrient values, overlooking factors that influence nutrient absorption and utilization. This review highlights the importance of incorporating anti-nutritional factors (ANFs), digestibility, and bioavailability data often missing from existing FCTs/DBs but crucial for accurately assessing nutritional quality. These aspects are examined through a range of methods, from conventional assays to advanced technologies, indicating an expanded analytical framework that combines nutritional research with emerging technologies. By reviewing current methodologies and identifying critical data gaps, this work advocates for a more comprehensive approach to developing FCTs/DBs. This broader perspective enhances understanding of nutrient dynamics across populations and addresses limitations in current data, enabling more accurate dietary assessments and evidence-based nutrition planning.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108962"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170978","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

Non-destructive estimation of chlorophyll content in wasabi (Eutrema japonicum) leaves using spectral reflectance and deep learning models 基于光谱反射和深度学习模型的山葵叶片叶绿素含量无损估测

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-19 DOI: 10.1016/j.jfca.2026.108919

Adenan Yandra Nofrizal , Rei Sonobe , Hiroto Yamashita , Akio Morita , Takashi Ikka

{"title":"Non-destructive estimation of chlorophyll content in wasabi (Eutrema japonicum) leaves using spectral reflectance and deep learning models","authors":"Adenan Yandra Nofrizal , Rei Sonobe , Hiroto Yamashita , Akio Morita , Takashi Ikka","doi":"10.1016/j.jfca.2026.108919","DOIUrl":"10.1016/j.jfca.2026.108919","url":null,"abstract":"<div><div>Accurate, non-destructive estimation of chlorophyll content is essential for monitoring crop physiological status and supporting precision cultivation management. This study investigated the feasibility of combining leaf spectral reflectance with deep learning models to estimate chlorophyll content in hydroponically grown wasabi (<em>Eutrema japonicum</em>), while also deriving insights applicable to other leafy crops. A total of 179 leaf samples were collected under diverse nutrient conditions, including variations in pH, sulfur levels, and macronutrient composition across two growing seasons. Spectral data were preprocessed using second-order trend removal followed by a fractional-order derivative (FOD) transformation based on the Grünwald–Letnikov definition to enhance subtle spectral features. Three regression models—a one-dimensional convolutional neural network (1D-CNN), a Vision Transformer (ViT), and a Swin Transformer (SWIN)—were evaluated. The 1D-CNN achieved the highest accuracy when low-order fractional derivatives (0–0.4) were applied, highlighting its sensitivity to localized spectral variations, whereas SWIN performed best with minimally processed original spectra, and ViT showed relatively stable performance across preprocessing methods. These findings indicate that optimal preprocessing strategies depend on model architecture, providing practical guidance for selecting suitable combinations of spectral preprocessing and deep learning models when designing chlorophyll monitoring systems for wasabi and other crops.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108919"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146026261","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

Spatiotemporal evolution and mechanistic drivers of alkylpyrazines in Sauce-aroma Baijiu: From brewing to aging 酱香白酒中烷基吡嗪的时空演化与机制驱动：从酿造到陈酿

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.jfca.2026.108942

Longyuan Lin , Ziying Ruan , Hui Xu , Jianyu Huang , Dengmi Wang , Qihe Chen , Peichao Zhang , Jicheng Chen

{"title":"Spatiotemporal evolution and mechanistic drivers of alkylpyrazines in Sauce-aroma Baijiu: From brewing to aging","authors":"Longyuan Lin , Ziying Ruan , Hui Xu , Jianyu Huang , Dengmi Wang , Qihe Chen , Peichao Zhang , Jicheng Chen","doi":"10.1016/j.jfca.2026.108942","DOIUrl":"10.1016/j.jfca.2026.108942","url":null,"abstract":"<div><div>The tracking and regulation of alkylpyrazines (APZ) in Sauce-aroma Baijiu (SSAB) are crucial, as these chemicals significantly influence its distinctive flavor character. However, current research has lacked systematic tracking of APZ across regions and brewing processes. This study developed a highly sensitive and accurate HPLC-FLD method to simultaneously quantify 13 APZ in SSAB and analyzed Baijiu samples across multiple dimensions. A systematic regional analysis indicated significant ( <em>p</em> < 0.01) variations in APZ concentration, with Guizhou exhibiting the highest average level (29.498 ± 7.511 mg/L), followed by Sichuan, Fujian, and Heilongjiang, driven by meteorological circumstances, environmental quality, and microbial community composition. Further investigation into the formation patterns of APZ during SSAB fermentation showed that peak accumulation occurred in the sixth (28.607 ± 0.952 mg/L) brewing rounds. Kinetic simulation of the aging process demonstrated that the majority of APZ adhere to first-order kinetics. Total APZ demonstrated polynomial development that decelerated after three years, due to precursor depletion, heightened acidity, and competitive responses. These findings underscore the critical roles of raw materials, microbial ecology, and process parameters in shaping the flavor characteristics of SSAB. This study elucidates the transformation behavior of APZ during brewing and its underlying mechanisms, guiding process control and aging optimization of SSAB.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108942"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076153","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 and validation of microwave-assisted saponification and ultrasonic-assisted enzymolysis for UPC2-APCI-MS/MS detection of several fat-soluble vitamins in infant formula 微波辅助皂化和超声辅助酶解UPC2-APCI-MS/MS检测婴儿配方奶粉中几种脂溶性维生素的建立与验证

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-25 DOI: 10.1016/j.jfca.2026.108943

Tiefeng Yuan , Linzhou Chen , Sisi Quan , Jinjian Zhong , Liping Wang , Huajun Fan , Chen Lin

{"title":"Development and validation of microwave-assisted saponification and ultrasonic-assisted enzymolysis for UPC2-APCI-MS/MS detection of several fat-soluble vitamins in infant formula","authors":"Tiefeng Yuan , Linzhou Chen , Sisi Quan , Jinjian Zhong , Liping Wang , Huajun Fan , Chen Lin","doi":"10.1016/j.jfca.2026.108943","DOIUrl":"10.1016/j.jfca.2026.108943","url":null,"abstract":"<div><div>A novel approach for the determination of six fat-soluble vitamins (FSVs) in infant formula was developed by ultra-performance convergence chromatography hyphenated with atmospheric pressure chemical ionization and tandem mass spectrometry (UPC<sup>2</sup>-APCI-MS/MS) in combination with microwave-assisted saponification (MAS) and ultrasonic-assisted enzymolysis (UAE). MAS and UAE processes were optimized by investigating key factors such as alkali dosage, reaction temperature and time, extractant type and volume prior to UPC<sup>2</sup>-APCI-MS/MS analysis. Under the optimized conditions, MAS achieved recovery rates of 96.84 −102.6 % for vitamins A, D<sub>2</sub>, D<sub>3</sub> and E, while UAE provided those of 99.85 % and 97.93 % for vitamins K<sub>1</sub> and K<sub>2</sub>, respectively. MAS and UAE pretreatments significantly reduced saponification and enzymolysis times. Using supercritical CO<sub>2</sub> with methanol-isopropanol (2:3, v/v) as the mobile phase, UPC<sup>2</sup>-APCI-MS/MS method was established by optimizing chromatographic and APCI-MS/MS conditions. The FSVs exhibited good linearity in the range of 10.0 −1000.0 μg/L (R<sup>2</sup>≥0.9975), with LODs and LOQs ranging from 1.5 −10.0 μg/L and 5.0 −35.0 μg/L, respectively. Recoveries ranged from 96.85 % to 106.4 % with intra-day and inter-day precisions of 1.22 −5.49 % and 1.94 −12.5 %, respectively. The combination of UPC<sup>2</sup>-APCI-MS/MS with MAS and UAE was successfully applied to determine FSVs in actual samples, proving to be a rapid and efficient alternative for quality control of infant formula.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108943"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076156","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

Evaluation of fruit quality and chemical characterization of local and standard pear (Pyrus communis L.) cultivars grown in Slovenia 斯洛文尼亚本地和标准梨（Pyrus communis L.）品种果实品质和化学特性的评价

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.jfca.2026.108921

Maja Mikulic-Petkovsek , Saša Krošelj , Petra Povše , Gregor Osterc

{"title":"Evaluation of fruit quality and chemical characterization of local and standard pear (Pyrus communis L.) cultivars grown in Slovenia","authors":"Maja Mikulic-Petkovsek , Saša Krošelj , Petra Povše , Gregor Osterc","doi":"10.1016/j.jfca.2026.108921","DOIUrl":"10.1016/j.jfca.2026.108921","url":null,"abstract":"<div><div>This study evaluated the specific morphological and biochemical parameters of fruits from ten pear cultivars, including several traditional old cultivars, such as 'President Drouard', 'Hartilian', 'Clapp’s Favorite', 'Poire de Cure', 'False Pituralka', 'Risovka', 'Santa Maria', 'Starkrimson', 'Triomphe de Vienne' and 'Nordhäuser Winterflorelle'. Significant differences in fruit quality were observed among the evaluated pear cultivars. The cultivars 'Risovka' (32.62 g) and 'President Drouard' (47.31 g) exhibited the lowest fruit weight, whereas 'Triomphe de Vienne' produced very large fruits with an average weight of 254.4 g. The highest total sugar content was recorded in 'False Pituralka' (138.5 g/kg FW), followed by 'Hartilian', 'Poire de Cure' and 'Nordhäuser Winterflorelle'. In contrast, the lowest total acid content was observed in 'Triomphe de Vienne' and 'Nordhäuser Winterflorelle', resulting in a high sugar-to-acid ratio (S/A) and, consequently, a sweet perceived flavor. The more acidic cultivars, characterized by lower S/A ratios, included 'Starkrimson', 'Santa Maria', 'President Drouard', 'Poire de Cure' and 'Clapp’s Favorite'. The highest phenolic compound contents in the fruit flesh were detected in 'Hartilian', 'Risovka', 'President Drouard' and 'Poire de Cure' (58.77–82.12 mg/kg FW), whereas in the peel, the cultivars 'False Pituralka', 'President Drouard' and 'Poire de Cure' contained the highest phenolic levels (1291–2111 mg/kg FW). The characterization of old pear cultivars from a specific growing region is vital for assessing their quality, as they represent an excellent source of genetic diversity and are invaluable for breeding new cultivars.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108921"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076079","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

Selective solid-phase extraction and determination of profenofos from food and water samples using surface molecularly-imprinted bentonite 用表面分子印迹膨润土从食品和水样中选择性固相萃取和测定丙诺菲

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-01-29 DOI: 10.1016/j.jfca.2026.108944

Bafreen Jaafar Mohammed Saleem Hamosi , Tülay Gürsoy , Necdet Karakoyun , Adem Zengin , Mustafa Bilici

{"title":"Selective solid-phase extraction and determination of profenofos from food and water samples using surface molecularly-imprinted bentonite","authors":"Bafreen Jaafar Mohammed Saleem Hamosi , Tülay Gürsoy , Necdet Karakoyun , Adem Zengin , Mustafa Bilici","doi":"10.1016/j.jfca.2026.108944","DOIUrl":"10.1016/j.jfca.2026.108944","url":null,"abstract":"<div><div>In this study, a surface-imprinted molecularly imprinted polymer (MIP) was prepared on bentonite (BNT) to create a selective solid-phase extraction (SPE) sorbent for detecting profenofos (PFF), a commonly used organophosphorus pesticide. The MIP–BNT material was produced through surface-initiated free-radical polymerization, and structural analyses confirmed the presence of specific binding sites, uniform morphology, and an enhanced surface area. Adsorption behavior followed a pseudo-second-order kinetic model (R<sup>2</sup>= 0.9965), while equilibrium data showed strong agreement with the Langmuir isotherm (R<sup>2</sup>= 0.9979), indicating monolayer adsorption. Key SPE parameters—including pH, sorbent amount, desorption time, and eluent volume—were systematically optimized. The final conditions (pH 6.0, 10 mg sorbent, 25 min desorption, 150 µL eluent) ensured high recovery and repeatability. When coupled with UV–vis spectrophotometry, the optimized MIP-SPE method provided a wide linear range (0.1–270 µM), a low detection limit (0.03 µM), and stable performance over at least eight reuse cycles. Recovery experiments conducted in food and water matrices yielded values between 94.01 % and 100.42 %, with RSD values below 5 %, and results were consistent with HPLC measurements. Overall, the developed approach presents a selective, cost-effective, and environmentally friendly alternative for routine PFF analysis.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108944"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076084","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

Natural high-vitamin B parboiled rice malt from Thai rice varieties 天然高维生素B半煮大米麦芽从泰国大米品种

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.2026.108967

Kanda Wongwailikhit , Suvimol Soithongsuk , Yupakanit Puangwerakul

{"title":"Natural high-vitamin B parboiled rice malt from Thai rice varieties","authors":"Kanda Wongwailikhit , Suvimol Soithongsuk , Yupakanit Puangwerakul","doi":"10.1016/j.jfca.2026.108967","DOIUrl":"10.1016/j.jfca.2026.108967","url":null,"abstract":"<div><div>This study evaluated Thai rice varietal potential for producing parboiled malted rice as a functional food for adult and elderly nutrition. Thirteen cultivars (Indica, glutinous, and Japanese types) were malted under controlled conditions. Primary selection criteria were germination energy (GE), diastatic power (DP), amylose, protein, and free amino nitrogen (FAN); secondary criteria included γ-aminobutyric acid (GABA), B vitamins (B1, B2, B3, B5, B6, B9), and amino acid profiles. Phitsanulok 2 (PHIS) showed the highest overall potential with GE 97.63 ± 1.11 %, DP 139.0 ± 11.0 °WK units, and the highest combined B-vitamin content (B1 +B6 +B9: 0.88 mg/100 g). Compared with brown rice, parboiling–malting increased vitamin B1 from 0.16 ± 0.01–0.29 ± 0.01 mg/100 g (+81.3 %) and GABA from 2.05 ± 0.15–10.32 ± 0.10 mg/100 g (+403.4 %). Oxidative stability improved, with free fatty acids reduced by 74.1 % and peroxide values reduced by 69.5 %, supporting longer shelf-life. Overall, PHIS is a strong candidate for vitamin B–rich parboiled malted rice for aging populations in Thailand.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108967"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171044","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

Physicochemical characteristics and trace metal contents of Ziziphus spina-christi (Sidr) honey from Kuwait 科威特产酸枣蜜的理化特性及微量金属含量

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-08 DOI: 10.1016/j.jfca.2026.108983

Hameeda S. Al-Madani , Bedraya Mandekar , Mohamed O. Amin , Bessy D`Cruz , Entesar Al-Hetlani

{"title":"Physicochemical characteristics and trace metal contents of Ziziphus spina-christi (Sidr) honey from Kuwait","authors":"Hameeda S. Al-Madani , Bedraya Mandekar , Mohamed O. Amin , Bessy D`Cruz , Entesar Al-Hetlani","doi":"10.1016/j.jfca.2026.108983","DOIUrl":"10.1016/j.jfca.2026.108983","url":null,"abstract":"<div><div>This study explores the quality and authenticity of Kuwaiti Ziziphus spina-christi (Sidr) honey through comprehensive analysis of physicochemical properties and elemental composition. Physicochemical parameters, including pH, free acidity, and moisture content, were assessed according to WHO guidelines, while electrical conductivity followed European Commission standards. Trace metal limits were referenced from Codex for As, WHO for Cd and Cr, and the EC for Ni and Pb; no regulatory limits have been reported for V. Results confirmed high product quality, with acidity, pH, and moisture levels within internationally accepted ranges. Electrical conductivity aligned with typical Sidr honey profiles, and viscosity patterns reflected sugar composition and processing effects. All samples were classified as dark honeys, reinforcing their regional identity. Correlation analysis revealed significant trends: pH inversely correlated with free acidity and positively with electrical conductivity, which also related to viscosity. Moisture content showed no significant relation with other parameters. Elemental analysis indicated low concentrations of trace metals, within safety limits, with no marked regional differences. Toxic elements remained below international thresholds, suggesting minimal environmental contamination. These findings establish a baseline for authenticity and safety monitoring. However, the study’s limited sample size and geographic scope underscore the need for broader investigations, including samples from neighboring regions.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108983"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171046","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

Microplastic contamination in ice cream: Occurrence, exposure assessment, and potential health risks 冰淇淋中的微塑料污染：发生、暴露评估和潜在的健康风险

IF 4.6 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.jfca.2026.108955

Yasin Akkemik , Kemal Kaan Tekinşen , Veysel Doğan , Sedat Gökmen

{"title":"Microplastic contamination in ice cream: Occurrence, exposure assessment, and potential health risks","authors":"Yasin Akkemik , Kemal Kaan Tekinşen , Veysel Doğan , Sedat Gökmen","doi":"10.1016/j.jfca.2026.108955","DOIUrl":"10.1016/j.jfca.2026.108955","url":null,"abstract":"<div><div>This cross-sectional study evaluated micro- and nanoplastics (MNPs) contamination in 39 ice cream samples from multiple brands and price categories in Türkiye. Samples were purchased in Kastamonu/Merkez during June–August 2024 and analyzed in triplicate (117 filters). Microscopy identified 75 particles in total: filaments 56 %, fragments 29 %, films 15 %. Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy (ATR-FTIR) confirmed synthetic polymers ≥ 20 μm—predominantly polypropylene (PP), polyethylene terephthalate (PET), polystyrene (PS), polyethylene (PE), and polyvinyl stearate (PVS)—indicating multiple entry points across processing and packaging. Estimated Daily Intake (EDI) ranged 0.34–2.05 particles mL⁻¹ kg-BW⁻¹ day⁻¹ (124.1–748.25 particles mL⁻¹ kg-BW⁻¹ year-¹) and varied by brand/price strata without statistically significant differences (p > 0.05). Although the analytical window excluded particles < 20 μm, findings provide first evidence of MNPs in ice cream in Türkiye. To the best of our knowledge, this study combines a stratified market design (brands × price tiers) with polymer confirmation by ATR-FTIR (≥20 μm) and deterministic, consumption-based exposure estimates. Controls include HACCP monitoring of contact surfaces, routine filtration/piping maintenance, and careful packaging-polymer choice. Broader farm-to-fork surveillance, validated recovery studies, and toxicological testing are needed to refine exposure and risk estimates and guide risk management and policy.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"151 ","pages":"Article 108955"},"PeriodicalIF":4.6,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146170982","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