Food Chemistry最新文献_第2页

Enhancing food safety with zirconium-based electrochemical sensors: A comprehensive review 锆基电化学传感器提高食品安全：综述

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145752

Muhammad Hussnain Afzal , Wajeeha Pervaiz , Zhuo Huang , Nomair Elahi , You Xu , Guangfang Li , Shufang He , Yuan Xiang , Hongfang Liu

{"title":"Enhancing food safety with zirconium-based electrochemical sensors: A comprehensive review","authors":"Muhammad Hussnain Afzal , Wajeeha Pervaiz , Zhuo Huang , Nomair Elahi , You Xu , Guangfang Li , Shufang He , Yuan Xiang , Hongfang Liu","doi":"10.1016/j.foodchem.2025.145752","DOIUrl":"10.1016/j.foodchem.2025.145752","url":null,"abstract":"<div><div>Food safety is a global concern due to contaminants like heavy metals, pesticides, and pharmaceutical residues, which pose significant health risks. The demand for rapid, cost-effective, and reliable detection methods continues to grow. Electrochemical sensors are promising for food safety monitoring due to their high sensitivity, ease of use, and real-time detection capabilities. Zirconium-based, materials including metal-organic frameworks (MOFs), zirconium oxides (ZrO<sub>2</sub>), and zirconium phosphates (ZrP) offer high surface area, excellent chemical stability, and strong analyte interactions, making them ideal candidates for sensing applications. This review summarizes advancements in Zr-based electrochemical sensors for detecting food contaminants. First, the synthesis strategies and material properties are discussed, followed by an overview of their electrochemical sensing mechanisms. Developments in sensor performance, including improvements in stability, selectivity, and sensitivity are highlighted. Finally, challenges such as large-scale fabrication, long-term stability and real-world applicability are addressed, along with future perspectives on eco-friendly synthesis and enhanced detection.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145752"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144719824","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}

引用次数: 0

Detection methods of diamide pesticides in food: Challenges and future directions 食品中二胺类农药的检测方法：挑战与未来方向

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145760

Qiang Wang , Feifei Wang , Zengqing Huang , Jiacheng Zheng , Xinyao Liang , Yu Han , Xiaoli Ju , Xiaoyong Liu , Heng Zhang

{"title":"Detection methods of diamide pesticides in food: Challenges and future directions","authors":"Qiang Wang , Feifei Wang , Zengqing Huang , Jiacheng Zheng , Xinyao Liang , Yu Han , Xiaoli Ju , Xiaoyong Liu , Heng Zhang","doi":"10.1016/j.foodchem.2025.145760","DOIUrl":"10.1016/j.foodchem.2025.145760","url":null,"abstract":"<div><div>Diamide insecticides are widely used in agriculture for their high efficacy and low toxicity to non-target organisms. However, the long-term use of these insecticides may lead to potential food safety risks. Therefore, the accurate detection of diamide insecticide residues in food is of great significance. This paper reviews the mechanism of action, toxicity, and metabolism of diamide insecticides, along with their potential impact on both the environment and food safety. We focus on detection methods including chromatography, spectroscopy, and immunoassays, as well as sample preparation techniques such as dispersive solid-phase extraction and solid-phase microextraction. The principles, workflows, strengths, and limitations of these techniques are analyzed in detail. Currently, detection faces with multiple challenges such as matrix interference and the accurate quantification of low-concentration residues. Therefore, the future development of detection technologies must enhance sensitivity, streamline workflows, and support rapid on-site detection, for example via nanomaterials, biosensors, and integrated automation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145760"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144737777","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}

引用次数: 0

Multifunctional N-doped carbon dot- polyvinyl alcohol composite film/label enables real-time freshness monitoring and synergistic preservation for shrimp 多功能n掺杂碳点聚乙烯醇复合薄膜/标签实现对虾的实时新鲜度监测和协同保鲜

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145749

Meng Li , Qian Luo , Runyu He , Lin Peng , Yaqin Zhang , Qian Zhao , Zhihui Wu , Wenli Gao , Xingbo Shi

{"title":"Multifunctional N-doped carbon dot- polyvinyl alcohol composite film/label enables real-time freshness monitoring and synergistic preservation for shrimp","authors":"Meng Li , Qian Luo , Runyu He , Lin Peng , Yaqin Zhang , Qian Zhao , Zhihui Wu , Wenli Gao , Xingbo Shi","doi":"10.1016/j.foodchem.2025.145749","DOIUrl":"10.1016/j.foodchem.2025.145749","url":null,"abstract":"<div><div>Conventional food packaging lacks active preservation and real-time monitoring. This study presents a novel polyvinyl alcohol -based film/label incorporating N-doped carbon dot, exhibiting enhanced pH responsiveness, potent antimicrobial/ antioxidant properties and biosafety (cell relative viability >90 %). The pH-sensitive label can capture the volatile amines from food spoilage, triggering its real-time dual-mode colorimetric/fluorescent signal changes with trimethylamine detection limit of 0.025 ppm by smartphones. Method validation showed recovery of 99.452–106.726 % with RSD of 0.352–1.894 %. Furthermore, the synergistic antibacterial and antioxidant properties of composite film simultaneously inhibit microbial proliferation and lipid oxidative degradation, thereby actively enhancing food freshness ability. Using shrimp preservation as model validation, the innovative multifunctional film/label extended the shelf life at least 6 h at 25 °C (edible thresholds indicated by label's colorimetric/fluorescent signals: 3.781/0.880) and 2 days at 4 °C (thresholds: 1.462/0.512). This multifunctional food packaging technology provides a paradigm-shifting solution for food supply chain.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145749"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144719831","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}

引用次数: 0

Unveiling the impact of muscle fiber composition on taste and aroma compounds in Jinhua pig skeletal muscles 揭示了肌纤维成分对金华猪骨骼肌味觉和香气化合物的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145764

Keke Qi, Kaili Ge, Ruonan Zhang, Binbin Wang, Xin Tao, Kaipeng Qin, Xiaoming Men, Ziwei Xu

{"title":"Unveiling the impact of muscle fiber composition on taste and aroma compounds in Jinhua pig skeletal muscles","authors":"Keke Qi, Kaili Ge, Ruonan Zhang, Binbin Wang, Xin Tao, Kaipeng Qin, Xiaoming Men, Ziwei Xu","doi":"10.1016/j.foodchem.2025.145764","DOIUrl":"10.1016/j.foodchem.2025.145764","url":null,"abstract":"<div><div>Muscle fiber types critically influence pork flavor by modulating taste-active and aroma compounds. This study analyzed three muscles in Jinhua pigs—<em>longissimus dorsi</em> (LD, predominantly type IIb fibers), <em>serratus ventralis</em> (SV, mainly type I/IIa), and <em>quadriceps femoris</em> (QF)—revealing distinct flavor profiles. SV exhibited significantly higher free amino acids (FAAs), including umami (Asp, Glu), sweet (Ala, Gly, etc.), and bitter amino acids (Arg, His), along with elevated total fatty acids (SFA, MUFA, PUFA). Conversely, LD displayed the highest inosine monophosphate (IMP) content. Volatile analysis showed LD and QF contained more odor-active aldehydes (hexanal, nonenal) and sulfur compounds (dimethyl disulfide) compared to SV. Notably, type I/IIa fibers positively correlated with FAAs and fatty acids but negatively with IMP and aroma compounds, while type IIb fibers showed inverse relationships. These findings demonstrate that SV muscle (I/IIa-rich) enhances savory taste, whereas LD (IIb-dominant) excels in aroma development, directly linking fiber-type composition to meat flavor differentiation.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145764"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144719830","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}

引用次数: 0

Valorization of peanut shell polyphenols as natural antioxidants for preserving silver carp mince during refrigerated storage 花生壳多酚作为天然抗氧化剂在鲢鱼肉糜冷藏中的应用研究

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145762

Nayyar Iqbal , Maria Kibtia , Ramy M. Khoder , Miral Javed , Ibrahim Khalifa , Rimsha Kanwal , Renyu Zheng , Shanbai Xiong , Youming Liu

{"title":"Valorization of peanut shell polyphenols as natural antioxidants for preserving silver carp mince during refrigerated storage","authors":"Nayyar Iqbal , Maria Kibtia , Ramy M. Khoder , Miral Javed , Ibrahim Khalifa , Rimsha Kanwal , Renyu Zheng , Shanbai Xiong , Youming Liu","doi":"10.1016/j.foodchem.2025.145762","DOIUrl":"10.1016/j.foodchem.2025.145762","url":null,"abstract":"<div><div>Natural antioxidants derived from agricultural by-products offer a sustainable strategy to inhibit oxidation and extend the shelf life of fish. We evaluated peanut shell extract (PSE), obtained via CO₂-nanobubble sono-extraction, as a natural antioxidant in refrigerated silver carp mince. Compared to butylated-hydroxytoluene (BHT), PSE at 30 mg GAE/100 g was equally effective in preserving color, pH, and water holding capacity over 11 days at 4 °C. PSE dose-significantly outperformed BHT in inhibiting oxidation. It yielded lower lipid oxidation markers (Peroxide value: 0.79 vs 1.15 mmol/kg; TBARS: 0.66 vs 0.93 mg MDA/kg) and reduced protein carbonyl formation (0.66 vs 1.18 mg/mL), while better maintaining protein sulfhydryl groups (4.93 vs 2.34 mol/10<sup>5</sup> g) by day 11. SDS-PAGE, FTIR, and molecular docking confirmed enhanced protein-polyphenol interactions, suggesting a stabilization mechanism that delays oxidation. Results demonstrate PSE's efficacy at 30 mg GAE/100 g as a sustainable, natural alternative to BHT for refrigerated fish, also valorizing peanut by-products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145762"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144737623","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}

引用次数: 0

Retraction notice to “A comparative study on rapid qualitative and quantitative determination of olive oil adulteration” [Food Chem. 465 (2025) 142126] 对“橄榄油掺假快速定性和定量测定的比较研究”的撤回通知[食品化学，465 (2025)142126]

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145498

Lijuan Du, Ying Yu, Yuling Cui, Guangbin Cui

引用次数: 0

Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication 一种新的基于近红外光谱的酵母面包化学计量模型的建立

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145758

Gabriele Lombardi , Federica Violetta Conti , Consuelo Giustizieri , Erica Pontonio , Giuseppe Perri , Cesare Manetti , Carlo Giuseppe Rizzello , Michela Verni

{"title":"Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication","authors":"Gabriele Lombardi , Federica Violetta Conti , Consuelo Giustizieri , Erica Pontonio , Giuseppe Perri , Cesare Manetti , Carlo Giuseppe Rizzello , Michela Verni","doi":"10.1016/j.foodchem.2025.145758","DOIUrl":"10.1016/j.foodchem.2025.145758","url":null,"abstract":"<div><div>The global popularity of sourdough has increased the need for authentication methods, especially in the absence of regulatory frameworks. Traditional biochemical analyses are often labor-intensive whereas near-infrared (NIR) spectroscopy offers a rapid non-destructive alternative. Here, a NIR-based method was developed to distinguish sourdough-containing breads from those leavened with baker's yeast. Several breads were produced modifying the leavening agent (fresh or dry baker's yeast, biga, type II and type III sourdoughs), the percentage of inclusion, and fermentation time. A three-step data analysis, encompassing spectral preprocessing and a range of multivariate analysis techniques, was performed. To achieve sample classification, a Partial Least Squares Discriminant Analysis model was constructed using eight latent variables. The model yielded a sensitivity of 100 % and a specificity of 89 %. The most significant spectral regions driving the separation corresponded to characteristic functional groups associated with sourdough metabolites. Permutation testing confirmed the robustness and reliability of the model. This study demonstrates, for the first time, the suitability of NIR spectroscopy in sourdough bread authentication. The proposed method enables rapid, non-invasive classification with high accuracy, addressing a critical need for transparency in food traceability and labeling.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145758"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144737621","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}

引用次数: 0

Unveiling lipid and oxylipin composition in the coffee leaves throughout coffee cherry maturation 揭示咖啡樱桃成熟过程中咖啡叶中的脂质和氧化脂质成分

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145746

Maria Cruz Figueroa-Espinoza , Daniel Guzmán-Rosales , Lindsay Mas-Normand , Claire Vigor , Thierry Durand , Camille Oger , Jean-Marie Galano , Valerie Gros , Guillaume Reversat , Jorge Maldonado-Veneroso , Oscar González-Ríos , Mirna L. Suárez-Quiroz , Erwann Durand

{"title":"Unveiling lipid and oxylipin composition in the coffee leaves throughout coffee cherry maturation","authors":"Maria Cruz Figueroa-Espinoza , Daniel Guzmán-Rosales , Lindsay Mas-Normand , Claire Vigor , Thierry Durand , Camille Oger , Jean-Marie Galano , Valerie Gros , Guillaume Reversat , Jorge Maldonado-Veneroso , Oscar González-Ríos , Mirna L. Suárez-Quiroz , Erwann Durand","doi":"10.1016/j.foodchem.2025.145746","DOIUrl":"10.1016/j.foodchem.2025.145746","url":null,"abstract":"<div><div>This study investigates the evolution of lipids, oxylipins (phytoprostanes (PhytoPs) and phytofurans (PhytoFs)), and alkaloids in Mexican <em>Coffea arabica</em> leaves as coffee cherries mature. The impact of drying methods on leaf composition was also examined. Lipid extraction was performed using a binary MTBE/MeOH mixture. Fatty acid profiling was conducted by GC-FID. HPTLC was used to identify lipids (free fatty acids, acylglycerols, sterols, sterol esters, glycolipids, phospholipids, tocopherol), diterpenes (cafestol and kahweol), and alkaloids (caffeine and theobromine). A micro-HPLC-QTRAP analysis was used to identify and quantify oxylipins. The drying method influenced the leaves total lipid extraction. Freeze-dried leaves (HL) had higher lipid content than vacuum oven-dried leaves (HS). Total lipids decreased and oxylipin content varied with cherry maturity. The predominant fatty acid in coffee leaves was C18:3. This study reveals coffee leaves as a significant source of PhytoPs and PhytoFs for the first time.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145746"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144737470","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}

引用次数: 0

Effect of Oleogel type and Spirulina enrichment on glyoxal (GO), methylglyoxal (MGO) and malondialdehyde (MDA) formation in vegan meatball analogues 油凝胶类型和螺旋藻富集对纯素肉丸类似物中乙二醛（GO）、甲基乙二醛（MGO）和丙二醛（MDA）形成的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145770

Halime Pehlivanoğlu , Çetin Yağcılar , İsmail Yılmaz , Mustafa Yaman , Aslı Aksoy , Suzan Uzun , Merve Gözde Albaş , Ibrahim Palabiyik

{"title":"Effect of Oleogel type and Spirulina enrichment on glyoxal (GO), methylglyoxal (MGO) and malondialdehyde (MDA) formation in vegan meatball analogues","authors":"Halime Pehlivanoğlu , Çetin Yağcılar , İsmail Yılmaz , Mustafa Yaman , Aslı Aksoy , Suzan Uzun , Merve Gözde Albaş , Ibrahim Palabiyik","doi":"10.1016/j.foodchem.2025.145770","DOIUrl":"10.1016/j.foodchem.2025.145770","url":null,"abstract":"<div><div>The growing demand for plant-based alternatives has driven innovation in meat analogues, focusing on enhancing nutrition, sensory properties, and shelf-life stability. This study investigated the effects of oil type in oleogel preparation and spirulina addition in vegan meatballs on the formation of lipid oxidation and Maillard reaction products, including glyoxal (GO), methylglyoxal (MGO), and malondialdehyde (MDA). Proximate composition, color, and texture attributes were also analyzed before and after cooking. In the samples with added Spirulina, a decrease of 6.1 % (HIS)-58 % (SOS) in terms of MDA, 1.8 % (OOS)-28 % (HIS) in terms of GO and 25 % (CPS)-87 % (HIS) in terms of MGO was detected. Firmness, toughness, and color were the most influenced attributes, with spirulina-fortified oleogels which improved texture and stability. The findings suggested that oleogels with spirulina can serve as effective fat substitutes in vegan product formulations, offering improved quality and reduced formation of potentially toxic compounds.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"493 ","pages":"Article 145770"},"PeriodicalIF":9.8,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144719828","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}

引用次数: 0

Functional and technological potential of by-products from the cocoa (Theobroma cacao L.) production chain 可可（Theobroma cocoa L.）生产链副产品的功能和技术潜力

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-07-29 DOI: 10.1016/j.foodchem.2025.145718

Manuela B. Nascimento , Joseane C.G. Alencar , Bruno N. Paulino , Joselene C.N. Nascimento , Tamires R. Ferreira , Acsa S. Batista , Madson M. Nascimento , Sergio E. Soares , Paulo R.R. Mesquita

引用次数: 0