Food Chemistry最新文献

{"title":"Catalase-induced changes in rheological properties and structure of wheat gluten proteins","authors":"Yingtao Yu, Hao Liu, Minglin Li, Yanyan Chen, Xin An, Huihui Zhang, Ying Liang, Jinshui Wang","doi":"10.1016/j.foodchem.2025.143764","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143764","url":null,"abstract":"This study investigates the impact of catalase (CAT) on the rheological properties of wheat gluten by analyzing CAT-induced structural changes in gluten proteins to uncover the mechanisms behind these modifications. The results showed that CAT significantly enhanced the storage modulus (<em>G′</em>) and loss modulus (<em>G″</em>) of gluten while reducing creep strain and recovery strain. The most pronounced effects were observed with the addition of 250 U/g CAT for 30 min. CAT facilitated the formation of larger molecular weight aggregates in gluten proteins and increased the content of disulfide bonds and β-sheets, reaching 11.42 μmol/g and 45.78 %, respectively, after treatment with 250 U/g CAT for 30 min. These structural changes reduced the hydrophobic regions of gluten, lowered gluten extractability, and enhanced the compactness and stability of the gluten network. These effects substantially influenced the rheological behavior of wheat gluten, offering new insights and practical guidance for improving gluten-based products using CAT.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"17 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570007","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":"Green and chemical-free pretreatment of flavonoids in tea plant seed husk using ultrasound-cold isostatic pressure synergistic extraction","authors":"Xueting Sang, Feng Zhen, Peng Lv, Zhiyun Zhang, Bin Qu, Yuxin Wang","doi":"10.1016/j.foodchem.2025.143725","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143725","url":null,"abstract":"A new method was established to extract flavonoids from tea plant seed husk: ultrasonic-cold isostatic pressure synergistic extraction. The effects of pressure, ethanol concentration, tea plant seed husk addition and treatment time on the extraction of flavonoids were investigated. The optimal extraction process was determined as follows: applied pressure 468.440 MPa, 31.169 g of tea plant seed husk, ethanol concentration 69.067 %, and processing time 10.916 min. Characterization experiments demonstrated that ultrasonic synergistic cold isostatic pressure extraction could effectively destroy the plant structure and promote the efflux of active ingredients. Then, the flavonoid extracts were analyzed qualitatively and quantitatively by LC-MS/MS, and three flavonoids were identified and found to be higher in the ultrasonic-cold isostatic pressure synergistic extraction group. Finally, the antioxidant, anti-inflammatory and bacteriostatic tests revealed that the activity of the extract was higher in the ultrasonic-cold isostatic pressure synergistic extraction group and did not destroy the activity of extraction.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"23 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570019","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":"Determination of hordenine in beer samples and bodybuilding supplement at the electrified liquid-liquid interface","authors":"Konrad Rudnicki, Emilia Powałka, Karolina Marciniak, Mohammad Rizwan, Paweł Stelmaszczyk, Renata Wietecha-Posłuszny, Lukasz Poltorak","doi":"10.1016/j.foodchem.2025.143734","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143734","url":null,"abstract":"This paper presents an electrochemical approach to quantitative and qualitative determination of hordenine (HODE) at the electrified liquid-liquid interface (eLLI). In this regard, we have employed ion transfer voltammetry (ITV) as an electroanalytical detection technique. The response of peak current values (positive or negative currents) increased linearly with HODE concentration in the studied concentration range from 28.49 to 1250 μM. Furthermore, the effect of pH (2−12) of the aqueous phase on recorded HODE signals was studied. Based on the obtained results a number of significant physicochemical parameters, such as the formal Galvani potential of the ion transfer reaction (&lt;span&gt;&lt;span style=\"\"&gt;&lt;math&gt;&lt;msubsup is=\"true\"&gt;&lt;mo is=\"true\"&gt;∆&lt;/mo&gt;&lt;mi is=\"true\" mathvariant=\"italic\"&gt;org&lt;/mi&gt;&lt;mi is=\"true\" mathvariant=\"italic\"&gt;aq&lt;/mi&gt;&lt;/msubsup&gt;&lt;msup is=\"true\"&gt;&lt;mi is=\"true\"&gt;Φ&lt;/mi&gt;&lt;mo is=\"true\"&gt;′&lt;/mo&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt;&lt;span style=\"font-size: 90%; display: inline-block;\" tabindex=\"0\"&gt;&lt;svg focusable=\"false\" height=\"2.894ex\" role=\"img\" style=\"vertical-align: -0.812ex;\" viewbox=\"0 -896.2 2896 1246\" width=\"6.726ex\" xmlns:xlink=\"http://www.w3.org/1999/xlink\"&gt;&lt;g fill=\"currentColor\" stroke=\"currentColor\" stroke-width=\"0\" transform=\"matrix(1 0 0 -1 0 0)\"&gt;&lt;g is=\"true\"&gt;&lt;g is=\"true\"&gt;&lt;use xlink:href=\"#MJMAIN-394\"&gt;&lt;/use&gt;&lt;/g&gt;&lt;g is=\"true\" transform=\"translate(833,482)\"&gt;&lt;use transform=\"scale(0.707)\" xlink:href=\"#MJMATHI-61\"&gt;&lt;/use&gt;&lt;use transform=\"scale(0.707)\" x=\"529\" xlink:href=\"#MJMATHI-71\" y=\"0\"&gt;&lt;/use&gt;&lt;/g&gt;&lt;g is=\"true\" transform=\"translate(833,-150)\"&gt;&lt;use transform=\"scale(0.707)\" xlink:href=\"#MJMATHI-6F\"&gt;&lt;/use&gt;&lt;use transform=\"scale(0.707)\" x=\"485\" xlink:href=\"#MJMATHI-72\" y=\"0\"&gt;&lt;/use&gt;&lt;use transform=\"scale(0.707)\" x=\"937\" xlink:href=\"#MJMATHI-67\" y=\"0\"&gt;&lt;/use&gt;&lt;/g&gt;&lt;/g&gt;&lt;g is=\"true\" transform=\"translate(1933,0)\"&gt;&lt;g is=\"true\"&gt;&lt;use xlink:href=\"#MJMATHI-3A6\"&gt;&lt;/use&gt;&lt;/g&gt;&lt;g is=\"true\" transform=\"translate(667,362)\"&gt;&lt;use transform=\"scale(0.707)\" xlink:href=\"#MJMAIN-2032\"&gt;&lt;/use&gt;&lt;/g&gt;&lt;/g&gt;&lt;/g&gt;&lt;/svg&gt;&lt;/span&gt;&lt;script type=\"math/mml\"&gt;&lt;math&gt;&lt;msubsup is=\"true\"&gt;&lt;mo is=\"true\"&gt;∆&lt;/mo&gt;&lt;mi mathvariant=\"italic\" is=\"true\"&gt;org&lt;/mi&gt;&lt;mi mathvariant=\"italic\" is=\"true\"&gt;aq&lt;/mi&gt;&lt;/msubsup&gt;&lt;msup is=\"true\"&gt;&lt;mi is=\"true\"&gt;Φ&lt;/mi&gt;&lt;mo is=\"true\"&gt;′&lt;/mo&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/script&gt;&lt;/span&gt;), diffusion coefficients (&lt;em&gt;D&lt;/em&gt;), formal free Gibbs energy of the ion transfer reaction (&lt;span&gt;&lt;span style=\"\"&gt;&lt;math&gt;&lt;mo is=\"true\"&gt;∆&lt;/mo&gt;&lt;msup is=\"true\"&gt;&lt;mi is=\"true\"&gt;G&lt;/mi&gt;&lt;mrow is=\"true\"&gt;&lt;mo is=\"true\"&gt;′&lt;/mo&gt;&lt;mi is=\"true\" mathvariant=\"italic\"&gt;aq&lt;/mi&gt;&lt;mo is=\"true\"&gt;→&lt;/mo&gt;&lt;mi is=\"true\" mathvariant=\"italic\"&gt;org&lt;/mi&gt;&lt;/mrow&gt;&lt;/msup&gt;&lt;/math&gt;&lt;/span&gt;&lt;span style=\"font-size: 90%; display: inline-block;\" tabindex=\"0\"&gt;&lt;svg focusable=\"false\" height=\"2.432ex\" role=\"img\" style=\"vertical-align: -0.235ex;\" viewbox=\"0 -945.9 4314.7 1047.3\" width=\"10.021ex\" xmlns:xlink=\"http://www.w3.org/1999/xlink\"&gt;&lt;g fill=\"currentColor\" stroke=\"currentColor\" stroke-width=\"0\" transform=\"matrix(1 0 0 -1 0 0)\"&gt;&lt;g is=\"true\"&gt;&lt;use xlink:href=\"#MJMAIN-394\"&gt;&lt;/use&gt;&lt;/g&gt;&lt;g is=\"tr","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"91 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570010","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":"Enhancing Kodo millet starch-based hybrid gel for fat replacement in cookies: Dual modification (heat treatment-octenyl succinic anhydride) for improved properties","authors":"Ritesh Kurichh, Yogesh Kumar, Yograj Bist, Vijay Singh Sharanagat, Tanuja Srivastava, D.C. Saxena","doi":"10.1016/j.foodchem.2025.143709","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143709","url":null,"abstract":"In this study, Kodo millet starch was modified using dry heat treatment and heat-moisture treatment, followed by esterification with 3 % octenyl succinic anhydride to enhance its functional and structural properties for hybrid gel formulation and application as a fat replacer in cookies. Heat treatment before esterification significantly increased the degree of substitution (0.0068 to 0.0109) and particle size (9.22 to 10.43 μm). Morphological analysis revealed irregularities and aggregation, while X-ray diffraction indicated reduced crystallinity. The modified starches exhibited non-Newtonian, shear-thinning behavior with stronger gel elasticity. The dual-modified starch in hybrid gel formulations exhibited effective stabilization over 30 days, with improved emulsification properties. When used in reduced-fat cookies, they maintained acceptable texture and appealing color at both 50 % and 100 % shortening replacement levels. The organoleptic analysis confirmed that cookies with 100 % shortening replacement had increased overall acceptability, indicating the potential of dual-modified starch hybrid gels as effective fat replacers.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"67 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143560961","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":"Rapid detection of the viability of naturally aged maize seeds using multimodal data fusion and explainable deep learning techniques","authors":"He Li, Yilin Mao, Yanan Xu, Keling Tu, Han Zhang, Riliang Gu, Qun Sun","doi":"10.1016/j.foodchem.2025.143692","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143692","url":null,"abstract":"Seed viability, a key indicator for quality assessment, directly impacts the emergence of field seedlings. The existing nondestructive testing model for maize seed vitality based on naturally aged seeds and predominantly relying on single-modal data like MV and RS, achieves an accuracy of less than 70 %. To elucidate the influence of different data on model accuracy, this study proposes the MSCNSVN model for detecting seed viability by collecting multisensor information from maize seeds using sensors, such as MV, RS, TS, FS, and SS. Our findings indicated that (1) the single-modal FS dataset achieved optimal prediction accuracy, with FS570/600 contributing the most; (2) multimodal data fusion outperformed single-modal data, with an accuracy improvement of 10 %, while the MV + RS + FS dataset achieved the highest accuracy; (3) the MSCNSVN model demonstrated superior performance compared to baseline models; (4) modeling with dual-variety datasets and endosperm surface datasets improved accuracy by 2 %–3 %.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"53 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570012","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":"Postharvest ripening-induced modification of cell wall polysaccharide affects plum phenolic bioavailability","authors":"Xiao-Xiao Niu, Yang Tao, Qing-Hui Wang, Ming-Qiang Xu, Feng-Lun Zhang, Yong-Kang Xie, Hong-Wei Xiao","doi":"10.1016/j.foodchem.2025.143780","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143780","url":null,"abstract":"The mechanisms by which cell wall polysaccharides regulate phenolic release are essential to human health. Scanning electron microscopy (SEM), surface area and porosimetry analyzer, high-performance liquid chromatography (HPLC), and atomic force microscopy (AFM) indicated that compared to fresh plums, postharvest ripening reduced chain linearity in the homogalacturonan region of pectins and the degree of branching of RG-I; pectin and hemicellulose underwent solubilization and depolymerization by cell wall-degrading enzymes; and the specific surface area of cellulose was reduced by 19.5 %–26.8 %, with aggregation of cellulose occurring. In addition, confocal laser scanning microscopy (CLSM), polyphenol adsorption experiments, and in vitro gastrointestinal digestion experiments showed that the cell wall modifications under postharvest ripening process induced phenolics release and increased the bioaccessibility of plums: compared to the fresh plums, the equilibrium adsorption capacity of the cell wall of late postharvest ripened plums was reduced by 42.6 % (for epicatechin) and 27.4 % (for chlorogenic acid), and the bioaccessibility index of postharvest plum phenolics was increased by 11.2 %–23.9 %. These findings indicate cell wall modification under postharvest ripening process induces phenolic release and improves plum phenolic bioavailability.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"7 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143569974","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":"Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing","authors":"Di Chen, Qianhui Zhang, Qun Zhang, Wenjiang Dong, Lehe Tan, Daizhu Lv, Zhi Xu","doi":"10.1016/j.foodchem.2025.143783","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143783","url":null,"abstract":"Banana puree, which serves as a vital intermediate raw material in the production of banana-based products, is prone to browning and aroma loss during the processing stage. This study focuses on elucidating the patterns of browning and aroma loss and investigating the mechanisms behind these phenomena, using Cavendish banana and Pisang Awak banana as subjects. The results showed that Cavendish banana exhibited superior processing suitability in terms of flavor. Through untargeted metabolomics analysis, it was found that the homogenization process affects aroma synthesis and browning pathways, particularly α-linolenic acid metabolism. Targeted metabolomics analysis further identified that the synergistic effect of multiple phenolic substances plays a crucial role in banana browning. Additionally, research indicated that adding 0.5 % cinnamic acid could effectively delay the browning of banana puree and enhance overall flavor quality by inhibiting lipoxygenase activity. This study offers a theoretical foundation for addressing bottleneck issues in the banana processing industry.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"67 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570011","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":"Effects of L-arginine supplementation on fat deposition and meat quality in growing lambs: Interactions with gut microbiota and metabolic signalling pathways","authors":"Letian Kang, Xuan Li, Xin Zhao, Ting Liu, Ye Jin, Yan Duan","doi":"10.1016/j.foodchem.2025.143677","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143677","url":null,"abstract":"Arginine (ARG) improves meat quality and fat deposition; however, its effects on gut microbiota-mediated lipid metabolism in lambs remain unclear. Twenty-four lambs were divided into control (fed a basal diet) and ARG groups (with 1 % ARG added). In the ARG group, backfat thickness, shear force in the <em>longissimus thoracis</em> (LT) muscle, and C16:0 and SFA contents in the subcutaneous adipose tissue (SAT) were reduced, whereas the eye muscle area, <em>a*</em> value, and intramuscular fat, C18:2n-6c, C20:4n-6, C20:5n-3, and PUFA contents in the LT were elevated. Moreover, the ARG group exhibited higher levels of <em>Prevotella</em>, <em>Akkermansia</em>, <em>Faecalibacterium</em>, SCFAs, and GLP-1 in the colon, and lower serum triglyceride and glucose levels. Interestingly, ARG differentially regulated lipid metabolism in the SAT and LT via the GLP-1R/AMPK and triglyceride metabolism signalling pathways. Overall, ARG addition may optimise gut microbiota composition, fat deposition, and meat quality, providing application guidance for regulating fat deposition in lambs.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"30 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570015","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":"Variety-specific flavor characteristics in the Shandong region: Interaction between fermentation and variety","authors":"Nongyu Xia, Haoen Cai, Jiayi Kou, Yunxue Xie, Xuechen Yao, Jin Li, Penghui Zhou, Fei He, Changqing Duan, Qiuhong Pan, Yibin Lan","doi":"10.1016/j.foodchem.2025.143707","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143707","url":null,"abstract":"Exploring new grape varieties in a specific wine region helps enhance product style diversity. This study investigated the flavor characteristics of Cabernet Sauvignon, Merlot, Dornfelder, and Refosco grapes and their wines in the Shandong region, focusing on how fermentation interacts with these varieties to shape their profiles. Results showed that Dornfelder grapes exhibited significantly higher levels of 26 aroma compounds than other varieties, with total aroma compound concentrations 1.75 to 2.38 times greater. Refosco wines exhibited higher concentrations of certain esters, higher alcohol, and fatty acids following fermentation, further intensifying fruity and fatty-related aromas. Dornfelder and Refosco grapes and wines contained significantly higher levels of anthocyanins than traditional varieties: Cabernet Sauvignon and Merlot. Fermentation compensates for deficiencies in volatiles and phenolic compounds in certain varieties, likely due to the fermentation matrix. This study offers guidance for variety selection in the warm temperate monsoon continental climate, exemplified by Shandong.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143570008","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":"FeMo6 integrated covalent organic frameworks: Peroxidase-mimetic colorimetric biosensors for multivariate sensing hydrogen peroxide and ascorbic acid in serum and beverages","authors":"Xinyu Han, Jihong Zhou, Yunjie Li, Yuhan Zhao, Yanfei Li, Yingjie Hua, Taowen Dong, Fang Chai","doi":"10.1016/j.foodchem.2025.143727","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.143727","url":null,"abstract":"An efficient and readable sensor is desirable for food safety and diagnosis. Herein, a homogeneous mimicking enzyme was constructed by encapsulating polyoxometalate (NH₄)₃[FeMo₆O₁₈(OH)₆]·6H₂O (FeMo₆) into the covalent organic framework (FeMo₆@COF). Coordinating the spatial confinement effect of COF, FeMo₆ exhibited superior peroxide-like activity to catalyze H₂O₂ to •O− 2, which achieved the “on-off” consecutive sensing of H₂O₂ and AA via a readable colorimetric mode, with the limit of detection (LOD) at 30 μM and 0.35 μM, respectively. A convenient smartphone assistant platform was established and realized rapid, portable, visual monitoring of AA with LOD of 0.06 μM, and satisfied recoveries with 96.88–104.65 % in human serum and 98.37–107.61 % in commercial beverages. Furthermore, a logic gate circuit was designed to illustrate the potential utilization of combining the intelligent facilities with the experiment. This strategy provides efficient, swift, convenient sensor FeMo₆@COF with great potential contribution in food safety and diagnosis.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"46 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143560962","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}