Food Chemistry最新文献

{"title":"\"Stick-and-Sense\": a flexible paper SERS tape for rapid, selective and high - sensitivity food and water pathogen detection.","authors":"A D'Avino, A Milano, V Marchesano, B Guilcapi, D Sagnelli, M Rippa, A De Girolamo Del Mauro, L Zhou, I S Perrotta, R L Ambrosio, L Petti","doi":"10.1016/j.foodchem.2026.149599","DOIUrl":"10.1016/j.foodchem.2026.149599","url":null,"abstract":"<p><p>Rapid detection of foodborne pathogens is vital for public health, yet conventional methods for identifying Escherichia coli are slow, costly, and laboratory dependent. We present a simple paper-based SERS sensor fabricated by coating commercial adhesive tape with self-assembled gold nanoparticles. The platform enables label-free discrimination of E. coli, Enterococcus, and Citrobacter in water using their characteristic Raman fingerprints and principal component analysis, achieving a calculated E. coli detection limit of 26 CFU/mL. To operate in complex food matrices, the substrate was functionalized with an anti-E. coli antibody, enabling selective detection in commercial milk at concentrations as low as 25 CFU/mL, thereby experimentally validating the sensor performance in a real food matrix. Compared to existing flexible SERS substrates, our dual-mode approach combining label-free identification in aqueous media with targeted immunodetection in food offers competitive sensitivity, straightforward fabrication, and an enhancement factor of ≈10⁷. These results highlight the potential of this paper-based SERS sensor as an accessible tool for rapid, on-site microbial monitoring in both water and food safety applications.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"527 ","pages":"149599"},"PeriodicalIF":10.4,"publicationDate":"2026-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148885601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Computer-assisted hapten design enables aptamer and hybrid aptamer-antibody rapid assays for detection of citrinin in red yeast rice.","authors":"Shih-Wei Wu, Yi-Ting Tseng, Biing-Hui Liu, Feng-Yih Yu","doi":"10.1016/j.foodchem.2026.150914","DOIUrl":"10.1016/j.foodchem.2026.150914","url":null,"abstract":"<p><p>Citrinin (CTN), a nephrotoxic and hepatotoxic mycotoxin frequently found in red yeast rice, requires rapid and reliable detection. Here, six CTN haptens were rationally designed using computational chemistry, and two optimal structures were selected for generating CTN-specific aptamers via systematic evolution of ligands by exponential enrichment (SELEX). Based on these aptamers (Apts), four analytical platforms were developed, including enzyme-linked aptamer sorbent assay (ELASA), aptamer-based lateral flow strip (Apt-LFS), hybrid enzyme-linked aptamer-antibody assay (ELAAA), and hybrid lateral flow strip (Hybrid-LFS). The limits of detection were 1.9, 500, 10, and 250 ng/mL, respectively. In spiked red yeast rice samples, ELASA and ELAAA showed average recoveries of 102% and 104%. Analysis of 15 commercial samples showed excellent consistency with HPLC, while Apt-LFS and Hybrid-LFS identified four positive samples according to Taiwan Food and Drug Administration (TFDA) limits. This study provides a sensitive and practical strategy for CTN monitoring in complex food matrices.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"527 ","pages":"150914"},"PeriodicalIF":10.4,"publicationDate":"2026-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148878799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Generation of cyclic peptides with improved anti-Photoaging activity during the thermal processing of collagen peptides.","authors":"Wenxin Li, Danyin Yang, Lin Zheng, Mouming Zhao","doi":"10.1016/j.foodchem.2026.151561","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151561","url":null,"abstract":"<p><p>This study explored the structural changes of collagen peptides during heat treatment under different conditions that might affect their anti-photoaging activities. Results showed that the matrix metalloproteinase-1 (MMP-1) inhibition rate of collagen hydrolysates significantly increased after heat treatment at various pH values, and its contents of Hyp (O)-containing and Gly-Pro-Xaa tripeptides significantly reduced, while cyclic dipeptides such as cyclo(LO), cyclo(FO), and cyclo(GP) were formed. Specifically, cyclo(LO) and cyclo(GP) displayed stronger MMP-1 inhibition (64.12% and 52.81%, respectively) than the linear di- and tripeptides LO, LOG, GPI and GPM (35.86%, 22.03%, 21.28% and 41.14%, respectively). This might be due to their increased conformational rigidity and strengthened hydrophobic interactions with MMP-1. Additionally, the cyclic dipeptides cyclo(PO), cyclo(LO), cyclo(AO), cyclo(SO), cyclo(FO) and cyclo(GP) significantly enhanced the viability of fibroblasts damaged by UVA. The results highlighted the cyclic form of Hyp-containing dipeptides with improved anti-photoaging activity generated upon heat treatment and its potential application in skin health.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151561"},"PeriodicalIF":10.4,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant mechanisms of polyphenols in the storage and preservation of marine foods: a comprehensive review.","authors":"Mingfen Zheng, Tingting Li, Baodong Zheng, Yi Zhang, Hongliang Zeng, Boyuan Guan","doi":"10.1016/j.foodchem.2026.151587","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151587","url":null,"abstract":"<p><p>Marine foods deteriorate during frozen storage, driven by protein and lipid oxidation and manifesting as colour browning, texture softening, and flavour loss. Polyphenols, multi-target natural antioxidants, offer considerable potential for preservation. The review summarises deterioration patterns, emphasising oxidation mechanisms, evaluates current preservation technologies, and examines advances in polyphenol application. Polyphenols act via radical scavenging, metal chelation, enzyme modulation, and target protein protection, and exert synergistic effects when combined with packaging or physical methods. However, polyphenol application remains constrained by inadequate stability, fragmented data, and unclear structure-activity relationships. Future priorities include stabilised polyphenol release via encapsulation or grafting, AI-driven construction of standardised datasets, and machine learning-based elucidation of preservation patterns to enable intelligent prediction and targeted formulation optimisation.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151587"},"PeriodicalIF":10.4,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of flavor profiles and key discriminant compounds in citrus essential oils via metabolomics combined with sensory analysis.","authors":"Yuyang Hou, Hua Wang, Xianbing Wang, Shengda Wang, Shanshan Li, Xin Li, Qi Zhang","doi":"10.1016/j.foodchem.2026.151660","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151660","url":null,"abstract":"<p><p>Citrus essential oils (EOs) are widely valued for their distinctive flavor and versatile functional properties. Existing single analytical approaches carry inherent limitations. Chromatographic techniques can profile metabolite compositions but fail to link chemical profiles to sensory perception, whereas sensory analysis alone cannot reveal the molecular basis underlying flavor variations. This study established an integrated strategy combining HS-SPME-GC-MS, UHPLC-MS/MS, electronic sensing, multivariate analysis and molecular docking to explore flavor differences across three citrus EOs. Overall, 49 volatile organic compounds were identified, and 1459 non-volatile metabolites were tentatively annotated. Thirteen key aroma-active compounds were screened out based on OAVs, and molecular docking suggested that they may bind to olfactory receptors through hydrogen bonds and hydrophobic interactions. Meanwhile, Pearson correlation confirmed close associations between metabolites and sensory responses. This work provides comprehensive chemical and sensory characterization for citrus EOs.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151660"},"PeriodicalIF":10.4,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Transfer and processing fate of pesticide residues from feed to milk and dairy products: Kinetics, transformation and precision control.","authors":"Naseer Ahmad, Zafir Muhammad, Nazir Ahmad Khan, Tatiana Colombo Pimentel, Li Danni, Zhongshi Zhu, Qinghua Wen, Hao Yuan, Lei Zhang, Yuxuan Song","doi":"10.1016/j.foodchem.2026.151624","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151624","url":null,"abstract":"<p><p>Pesticide residues in dairy products present a growing food safety concern, as residues originating from feed, water, soil, and veterinary applications of pesticide-active compounds may enter the dairy chain, undergo metabolic or processing-induced transformations, and partition among milk and dairy products. Unlike plant-derived foods, milk is a structurally heterogeneous matrix in which fat globules, proteins, phospholipid-rich interfacial layers, and an aqueous phase create distinct microenvironments that influence residue partitioning and analytical recovery. This critical narrative review examines the fate of pesticide residues across the dairy value chain, integrating feed-to-milk transfer, deposition in animal body, processing factors, mass-balance approaches, transformation products, analytical advances, and decontamination technologies within a food-chemistry framework. Across the available evidence, pesticide transfer along the dairy value chain is governed by the physicochemical properties of the pesticide, the composition of the dairy matrix, and the processing conditions. Under the specific mild pasteurization conditions examined in dairy studies, many residues show limited concentration change, whereas cream separation, coagulation, fermentation and water loss can redistribute or enrich selected compounds in particular product fractions. Consequently, a decline in parent-residue concentration should not be interpreted as degradation or detoxification without consideration of product yield, fraction-specific mass balance, transformation products and analytical recovery. Recent targeted MS/MS, high-resolution mass spectrometry and suspect-screening approaches have improved quantification of current-use pesticides, polar residues and metabolites in dairy products; however, the characterization of transformation-product and the availability of matrix-resolved mass-balance data remain limited. Upstream prevention, risk-based feed control and matrix-specific monitoring therefore remain central to residue management, while biological, enzymatic and oxidative interventions require direct validation in the intended dairy matrix. To organize such evidence, this review proposes a six-gate decision framework encompassing validated quantification of parent-residue, yield-corrected mass balance, characterization of transformation-products, assessment of residual-toxicity, preservation of dairy quality, and industrial feasibility. This framework provides a structured basis for evaluating pesticide-residue fate and intervention effectiveness beyond apparent reductions in parent compounds, thereby supporting robust risk assessment and safer dairy.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151624"},"PeriodicalIF":10.4,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149219810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to \"A new strategy to generate nanobodies for the coumaphos based on the synthesized nanobody libraries\" [Food Chem. 455 (2024) 139684].","authors":"Ruyu Fang, Yingxue Li, Fei Liu, Yifan Liang, Yu Wang, Guohua Zhong, Zhenlin Xu, Bruce D Hammock, Hong Wang","doi":"10.1016/j.foodchem.2026.151279","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151279","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":" ","pages":"151279"},"PeriodicalIF":10.4,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Balancing aroma development and chemical safety in smoked chicken breast: Effects of smoking duration on aroma compounds, hazardous compounds, and precursors.","authors":"Haonan Shi, Rongmei Gao, Huan Liu, Shaobo Li, Zhenyu Wang, Dequan Zhang, Chunjiang Zhang","doi":"10.1016/j.foodchem.2026.151597","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151597","url":null,"abstract":"<p><p>This study investigated how smoking duration (0-12 h) shaped aroma development and hazardous-compound accumulation in smoked chicken breast. Fifty-seven volatile compounds were identified. Smoke-derived phenols dominated early, whereas several Maillard-derived pyrazines appeared mainly after 6 h and lipid oxidation-related aldehydes declined. Hazardous compounds followed different accumulation patterns. The advanced glycation end products N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) increased markedly during late-stage smoking. Norharman showed the greatest increase among the detected heterocyclic amines (HAs), whereas the four priority polycyclic aromatic hydrocarbons (PAH4) accumulated rapidly and exceeded the European Union maximum level from 2 h onward. Changes in reducing sugars, amino acids, creatine/creatinine, and free fatty acids were consistent with ongoing Maillard, HA-forming, and lipid-related reactions. Thus, characteristic aroma development did not coincide with a single low-hazard stage, highlighting the need to control smoke exposure, particularly to limit early PAH4 accumulation.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151597"},"PeriodicalIF":10.4,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149219853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 interface structures on myofibrillar protein-trehalose based emulsion delivery systems: Stability and β-carotene bioaccessibility.","authors":"Zehan Hong, Yaqiu Kong, Jieling Chen, Ming Du, Qilin Huang","doi":"10.1016/j.foodchem.2026.151545","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151545","url":null,"abstract":"<p><p>Four emulsion carriers with different interface structures based on myofibrillar protein-trehalose (MP-Tre) complexes: single-layer emulsions (SE, monolayer emulsifier adsorption), layer-by-layer emulsions (LBL-E, double interface via electrostatic and hydrogen bonding), double network emulsion gel (DNEG, double cross-linked gel network) and high internal phase emulsions (HIPEs, stacked structure by droplets accretion), were constructed to explore the effect of interface structure on emulsion stability and β-carotene bioaccessibility. HIPEs and DNEG exhibited superior storage and thermal stability due to dense networks, while SE was the least stable. These stability differences led to the worst protection of SE on β-carotene, whereas HIPEs loaded and retained the most β-carotene. Moreover, HIPEs effectively resisted digestive enzymes, delayed lipid digestion, and yielded the highest β-carotene bioaccessibility, implying the protection and controlled release of β-carotene. Release kinetics illustrated diffusion-dominated Fickian I release in SE, whereas non-Fickian release controlled by both diffusion and erosion in the rest emulsions. This study offers innovative strategies for lipophilic bioactives delivery by regulating emulsion interfacial structures.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151545"},"PeriodicalIF":10.4,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149214791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dual-signal fluorescent-colorimetric aptasensor for tobramycin detection in milk based on fluorescent magnetic nanoparticles and AuNPs.","authors":"Binxi Li, Yun Kyung Jung","doi":"10.1016/j.foodchem.2026.151630","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.151630","url":null,"abstract":"<p><p>Tobramycin (TOB) is an aminoglycoside antibiotic employed in human and veterinary medicine whose residues in food raise safety concerns. To resolve this issue, we developed a dual-mode aptamer-based sensor for sensitive TOB detection via fluorescence and colorimetric signals. The platform utilizes fluorescent magnetic nanoparticles (FMNs) conjugated with anti-TOB aptamers and gold nanoparticles (AuNPs). In the absence of TOB, AuNPs associate with FMN-Apt, causing fluorescence quenching. Upon TOB binding, aptamer-target recognition interrupts the complex, restoring fluorescence. Concurrently, magnetic separation and enhancer treatment reduces matrix interference and promotes AuNPs growth, causing a color change from red to blue-gray. The fluorescent and colorimetric modes attained detection limits of 1.03 nM and 2.45 nM, respectively, exhibiting enhanced sensitivity relative to previously documented techniques. The sensor was validated using TOB-spiked milk varieties and human serum without pretreatment, with recoveries of 94.05-106.42%, highlighting its potential for practical preliminary TOB monitoring in food safety and clinical applications.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"532 Pt 2","pages":"151630"},"PeriodicalIF":10.4,"publicationDate":"2026-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149219804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}