Food Chemistry最新文献_第5页

Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer 酶处理结合美拉德反应改性葵花籽粕水解产物制备葵花籽油增味剂

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144965

Shuai Xu , Qing Guo , Yu-Xuan Jin , Run-Yang Zhang , Hua-Min Liu , Zhao Qin , Xiu-Zhu Yu , Xue-De Wang

{"title":"Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer","authors":"Shuai Xu , Qing Guo , Yu-Xuan Jin , Run-Yang Zhang , Hua-Min Liu , Zhao Qin , Xiu-Zhu Yu , Xue-De Wang","doi":"10.1016/j.foodchem.2025.144965","DOIUrl":"10.1016/j.foodchem.2025.144965","url":null,"abstract":"<div><div>Promoting the Maillard reaction (MR) is an effective way to enhance the flavor of oils. To produce fragrant sunflower oil with low oxidation, a mixture of cold-pressed sunflower oil and enzymatic hydrolysates from sunflower meal was heated to 120 °C. The aroma profiles were compared using SAFE-GC–MS/O-based flavoromics, while free amino acids, reducing sugars, and browning intensity were measured. Results showed that valine (3-fold) and rhamnose (10–40-fold) increased after enzymatic hydrolysis, while glucose and valine decreased most after heating. A total of 49 volatile compounds were identified, with 22 important odorants showing odor-activity values (OAVs) ≥ 1. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) identified 8 key markers for aroma differences: methyl-pyrazine, ethyl-pyrazine, trimethyl-pyrazine, 2,6-diethyl-pyrazine, 2,3,5-trimethyl-6-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethyl-6-isopentylpyrazine, and pyrrole. Viscozyme L + Alcalase 2.4 L assisted stood out for its pleasant nutty note. This study offers new insights into improving sunflower oil flavor without high temperatures.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144965"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165066","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

Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification 乳清蛋白构建的油凝胶作为奶酪脂肪替代品：通过蛋白质结构修饰调节奶酪的功能行为

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144960

Si-Jie Wu , Ran Feng , Zi-Yue Chen , Yu-Nong Chen , Bao Zhang

{"title":"Whey protein-constructed oleogels as cheese fat replacers: Modulating cheese functional behavior via protein structure modification","authors":"Si-Jie Wu , Ran Feng , Zi-Yue Chen , Yu-Nong Chen , Bao Zhang","doi":"10.1016/j.foodchem.2025.144960","DOIUrl":"10.1016/j.foodchem.2025.144960","url":null,"abstract":"<div><div>Whey protein aggregates (WPA), formed through controlled thermal denaturation and aggregation, have emerged as novel oleogelators with exceptional functional properties. This study aims to investigate the relationship between WPA's structure and their oleogelation performance in sunflower oil, while evaluating their potential as fat replacers in cheese formulations. By modulating heating condition (85–95 °C/15 min) and protein concentrations (5–20 %), distinct WPA microstructures were engineered. Results revealed a structure-function dependency: large-size WPA (28.1 μm) showed superior oil-holding capacity (85.4 %), whereas smaller WPA (21.3 μm) exhibited enhanced solid-like properties and thermal stability. The oleogels functioned as inert fillers in cheese matrices without significant structural effects and improved its textural and viscoelastic properties by increasing the mobile water content (7-times). These findings demonstrated that oleogels with specific properties could be customized by modulating the molecular structure of oleogelators – WPA, of which the knowledge benefits the effective fat replacement in cheese with desired texture.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144960"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154093","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

Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GC×GC-TOFMS-O and UPLC-MS/MS 利用GC×GC-TOFMS-O和UPLC-MS/MS分析喷雾干燥和冷冻干燥螺旋藻气味活性物质和非挥发性前体的差异

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144962

Xiao Jia , Jingnan Ren , Qi An , Gang Fan , Hongli Cui , Song Qin , Jinchu Yang , Shaoqian Cao , Siyi Pan

{"title":"Differences in odor-active compounds and non-volatile precursors between spray-dried and freeze-dried Spirulina platensis revealed by GC×GC-TOFMS-O and UPLC-MS/MS","authors":"Xiao Jia , Jingnan Ren , Qi An , Gang Fan , Hongli Cui , Song Qin , Jinchu Yang , Shaoqian Cao , Siyi Pan","doi":"10.1016/j.foodchem.2025.144962","DOIUrl":"10.1016/j.foodchem.2025.144962","url":null,"abstract":"<div><div>The effects of freeze-drying and spray-drying on odorants and precursors in <em>Spirulina platensis</em> (Sp) cultivated in different environments (gj: glass jar; rp: raceway pond; cp: circular pond) were investigated. Ninety-four odorants were identified, and hexanal, (<em>Z</em>)-4-decenal, (<em>E</em>, <em>E</em>)-2,4-decadienal, <em>β</em>-cyclocitral, <em>β</em>-ionone, dimethyl trisulfide exhibited higher flavor dilution factors (≥ 81). Spray-drying increased pyrazines and terpenoids formation, enhancing roasted and seaweed-like odors, whereas freeze-drying retained higher levels of aldehydes and acids, causing fishy and rancid odors. Freeze-dried Sp-gj was enriched in dimethyl sulfur, whereas spray-dried Sp-gj, Sp-rp, and Sp-cp were enriched in dimethyl trisulfide, emphasizing the influence of cultivar and drying on sulfide formation. Spray-drying converted <em>β</em>-carotene into <em>β</em>-cyclocitral and <em>β</em>-ionone and methionine into methional and dimethyl trisulfide, elucidating the mechanisms responsible for seaweed-like and fishy odors for Sp. These findings underscore the critical role of cultivar and drying in modulating <em>S. platensis</em> odor, providing valuable insights for optimizing its sensory attributes.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144962"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165073","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

Innovative Sargassum fusiforme polysaccharide composites for cryoprotection of large yellow croaker (Larimichthys crocea) fillets during frozen storage 创新马尾藻多糖复合材料用于大黄鱼（Larimichthys crocea）鱼片的冷冻保护

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144961

Jiwei Zhu , Yi Guan , Cuirong Luan , Xiaohan Lin , Zhiyu Li , Shuji Liu , Yijing Wu , Jie Yang

{"title":"Innovative Sargassum fusiforme polysaccharide composites for cryoprotection of large yellow croaker (Larimichthys crocea) fillets during frozen storage","authors":"Jiwei Zhu , Yi Guan , Cuirong Luan , Xiaohan Lin , Zhiyu Li , Shuji Liu , Yijing Wu , Jie Yang","doi":"10.1016/j.foodchem.2025.144961","DOIUrl":"10.1016/j.foodchem.2025.144961","url":null,"abstract":"<div><div>Frozen aquatic products quality degrades primarily due to ice crystal formation. This study developed a composite cryoprotectant (CC) consisting of marine <em>Sargassum fusiforme</em> polysaccharide (SFP) for frozen large yellow croaker fillets. The optimal formulation of CC was 1 % SFP, 0.125 % tea polyphenols, and 2.25 % food-grade phosphate. The fillets treated with CC and stored at −18 °C for 80 days showed higher salt-soluble protein content, Ca<sup>2+</sup>-ATPase activity, total sulfhydryl content, apparent viscosity, and a more intact microstructure compared to control group. TCA-soluble peptides and thiobarbituric acid value were lower, indicating improved myofibrillar protein stability and overall fillet quality. The treatment enhanced water retention and distribution characteristics, demonstrating the high cryoprotection efficiency of the SFP-based CC. This novel cryoprotectant shows effects comparable to, or even exceeding, commercial cryoprotectant in mitigating ice crystal-induced damage, making it a promising solution for frozen aquatic products storage.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144961"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144154095","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

Impact of skin contact on the volatile composition and sensory properties of white wines from resistant varieties 皮肤接触对抗性品种白葡萄酒挥发性成分和感官特性的影响

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144967

Grez Roberta Oliveira Santana , Ludmylla Tamara Crepalde , Karolina Cardoso Hernandes , Rafaela Diogo Silveira , Gustavo Padilha , Amanda Felipe Reitenbach , André Luiz Kulkamp de Souza , Juliane Elisa Welke , Vinicius Caliari , Vívian Maria Burin

{"title":"Impact of skin contact on the volatile composition and sensory properties of white wines from resistant varieties","authors":"Grez Roberta Oliveira Santana , Ludmylla Tamara Crepalde , Karolina Cardoso Hernandes , Rafaela Diogo Silveira , Gustavo Padilha , Amanda Felipe Reitenbach , André Luiz Kulkamp de Souza , Juliane Elisa Welke , Vinicius Caliari , Vívian Maria Burin","doi":"10.1016/j.foodchem.2025.144967","DOIUrl":"10.1016/j.foodchem.2025.144967","url":null,"abstract":"<div><div>This study investigates the effect of different pre- and post-fermentation maceration durations on the chemical and sensory characteristics of white wines made from PIWI (<em>Pilzwiderstandsfähige</em>) grape varieties. The volatile profile of the wines was significantly altered, according to the time and stage of maceration. Wines made with pre-fermentation maceration showed a notable increase in the levels of terpenes and esters, and wines from post-fermentation maceration resulted in an increase in oxidation and aging compounds. Projective mapping revealed distinctions in the wines as a function of time and stage of maceration. Wines made with pre-fermentation maceration exhibited floral attributes, citrus and white fruits, and typical varietal aromas. Wine made with post-fermentation maceration showed more complex attributes, such as notes of honey, almonds, freshly cut grass, and apricot. These results provide a basis for developing oenological practices that can contribute to the production of wines with distinct sensory identity.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144967"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165155","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

Synthesis of MXene quantum dot-modified urchin-like NiCoP/NF nanostructures as high-performance peroxidase mimics for sensitive colorimetric detection of glyphosate MXene量子点修饰海胆样NiCoP/NF纳米结构用于草甘膦灵敏比色检测的高性能过氧化物酶模拟物的合成

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144966

Xiaoyu Zhan, Zhiyun Ding, Feng Liu, Ke Chu, Yali Guo

{"title":"Synthesis of MXene quantum dot-modified urchin-like NiCoP/NF nanostructures as high-performance peroxidase mimics for sensitive colorimetric detection of glyphosate","authors":"Xiaoyu Zhan, Zhiyun Ding, Feng Liu, Ke Chu, Yali Guo","doi":"10.1016/j.foodchem.2025.144966","DOIUrl":"10.1016/j.foodchem.2025.144966","url":null,"abstract":"<div><div>Currently, the rational design of high-performance analogue nanozymes applied for food safety has become a current research hotspot. The detection of glyphosate (Glyp) is becoming more and more important due to its potential hazards to the health. Here, we prepared 0.5 MQDs-NiCoP/NF nanozymes with significant peroxidase activity using a straightforward combination of a hydrothermal method and a phosphorylation process. The catalytic mechanism of 0.5 MQDs-NiCoP/NF was investigated by steady-state fluorescence analysis and Electron Paramagnetic Resonance (EPR), which demonstrated that 0.5 MQDs-NiCoP/NF could effectively decompose H<sub>2</sub>O<sub>2</sub> and generate highly reactive hydroxyl radicals (•OH). Density functional theory (DFT) calculations revealed that the enhanced catalytic performance of 0.5 MQDs-NiCoP/NF nanocomposites stems from the synergistic interfacial interaction between NiCoP and MQDs. Consequently, a facile colorimetric sensing platform was developed for the quantitative detection of Glyp, demonstrating a wide linear response scope of 1.5–300 μM and an exceptionally low detection limit of 1.06 μM.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144966"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165072","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

Advancements in sustainable extraction of seaweed phenolics: Integrating extraction technologies with natural deep eutectic solvents (NADES) 海藻酚类物质可持续提取的研究进展：将提取技术与天然深共晶溶剂（NADES）相结合

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144941

Liaqat Zeb, Muhammad Shafiq, Monica Jordheim

{"title":"Advancements in sustainable extraction of seaweed phenolics: Integrating extraction technologies with natural deep eutectic solvents (NADES)","authors":"Liaqat Zeb, Muhammad Shafiq, Monica Jordheim","doi":"10.1016/j.foodchem.2025.144941","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144941","url":null,"abstract":"Seaweed phenolics are increasingly recognized for their importance as functional foods, food additives, and sources of antioxidants, with applications that include supporting the prevention and treatment of lifestyle conditions and age-related diseases. However, one of the bottlenecks for seaweed applications is phenolic extraction, and sustainable extraction faces challenges due to environmentally toxic conventional methods. Newer advanced extraction techniques such as ultrasound-, microwave-, enzyme-, accelerated solvent-, and supercritical CO₂-assisted extraction has been evaluated to enhance yield, selectivity, and sustainability. Replacing conventional solvents with Natural Deep Eutectic Solvents (NADES) offers in addition a more sustainable and eco-friendly approach. This review provides a brief background on seaweed phenolics, examines extraction challenges, discusses advanced technologies, and explores potential emerging methods that integrate advanced technologies with NADES. It also compares NADES with traditional methods and considers the potential of NADES-extracted seaweed phenolics, offering insights into emerging trends to refine extraction methodologies within a sustainable bioeconomy.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"145 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165069","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

Integrated colorimetric and fluorometric sensor for the detection of Cu2+ and glyphosate in food samples and bioimaging 用于食品样品和生物成像中Cu2+和草甘膦检测的集成比色和荧光传感器

IF 8.5 1区农林科学

Food Chemistry Pub Date : 2025-05-28 DOI: 10.1016/j.foodchem.2025.144905

Wenlong Qin , Junyu Zhu , Abdual Basit , Ying-Guo Liu , Haiyan Xu , Jiancheng Guo

{"title":"Integrated colorimetric and fluorometric sensor for the detection of Cu2+ and glyphosate in food samples and bioimaging","authors":"Wenlong Qin , Junyu Zhu , Abdual Basit , Ying-Guo Liu , Haiyan Xu , Jiancheng Guo","doi":"10.1016/j.foodchem.2025.144905","DOIUrl":"10.1016/j.foodchem.2025.144905","url":null,"abstract":"<div><div>Rapid and reliable monitoring of Cu<sup>2+</sup> and glyphosate levels is important owing to their widespread use and associated health risks in food systems. Herein, we developed a multifunctional fluorescent sensor, (<em>E</em>)-2-(benzothiazol-2-yl)-3-(8-((<em>tert</em>-butyldimethylsilyl)oxy)-julolidin-9-yl)acrylonitrile (<strong>LCY)</strong>, <em>via</em> a straightforward Knoevenagel condensation reaction for sequential detection of Cu<sup>2+</sup> and glyphosate. The sensor <strong>LCY</strong> exhibited exceptional sensitivity, achieving remarkably low limits of detection of 148 nM for Cu<sup>2+</sup> and 53.8 nM for glyphosate, levels that are well-suited for food safety monitoring. On binding Cu<sup>2+</sup> in 1:1 stoichiometry, <strong>LCY</strong> underwent an instantaneous color change from yellow to purple-red and a fluorescence “turn-off” response driven by chelation-enhanced quenching. These interactions were systematically investigated using <sup>1</sup>H nuclear magnetic resonance titration, infrared spectroscopy, and computational modeling. Crucially, <strong>LCY</strong> demonstrated reversible binding, enabling the detection of glyphosate through a competitive displacement assay involving HPO<sub>4</sub><sup>2−</sup>. To validate its real-world food safety applications, <strong>LCY</strong> was integrated into test strips for rapid, on-site, naked-eye detection of Cu<sup>2+</sup> ions in food samples. Furthermore, a smartphone-assisted platform was developed for user-friendly, low-cost, and accurate detection of both analytes in food and environmental matrices. This dual-mode sensing approach offers a portable and efficient tool for food quality control, contributing to public health protection and regulatory compliance.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144905"},"PeriodicalIF":8.5,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144165068","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

Residue and metabolism of imidacloprid in cherry radish using a 14C study: Implications for food safety 吡虫啉在樱桃萝卜中的残留和代谢的14C研究：对食品安全的启示

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144948

Yan Chen, Deyang Kong, Lei Huang, Jing Xu, Haiyan Wang, Feng Ge

{"title":"Residue and metabolism of imidacloprid in cherry radish using a 14C study: Implications for food safety","authors":"Yan Chen, Deyang Kong, Lei Huang, Jing Xu, Haiyan Wang, Feng Ge","doi":"10.1016/j.foodchem.2025.144948","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144948","url":null,"abstract":"Although imidacloprid is widely used and registered for radish cultivation in China, its metabolic fate in radish remains unclear, posing uncertainties in consumer safety. Herein, we employed <sup>14</sup>C-imidacloprid to elucidate its distribution and metabolism in cherry radish. Residue analysis showed higher accumulation in shoots (1.15–1.32 μmol) than roots (0.0210–0.0678 μmol). Imidacloprid in radish dissipated following first-order kinetics, with a half-life of 18.5 d. Parental imidacloprid was confirmed in roots, while four metabolites, predominantly olefin and 4/5-hydroxy imidacloprid, were identified in shoots. The proposed pathway involves hydrolysis of the imidazole ring to form hydroxyl derivatives, followed by dehydration to olefin products. Notably, dietary risk assessment revealed risk quotient values up to 20 % in some individuals consuming radish leaves, highlighting the need for stricter monitoring. Overall, these findings fill the knowledge gap regarding imidacloprid metabolism in radishes and offer vital insights into optimizing pesticide usage while maintaining food safety.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"8 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153810","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

Rapid and sensitive in-situ detection of malachite green and crystal violet in aquaculture using flexible SERS substrates via instant self-assembly 基于即时自组装的柔性SERS基底快速灵敏地原位检测水产养殖中的孔雀石绿和结晶紫

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-05-27 DOI: 10.1016/j.foodchem.2025.144920

Yupeng Sun, Kaihui Zhou, Yuxin Wang, Ye Lin, Weiran Wang, Xue Xiong, Xiangru Zhao, Huinan Cui, Min Liang, Qiao Wang, Shengnan Yang, Li Li

{"title":"Rapid and sensitive in-situ detection of malachite green and crystal violet in aquaculture using flexible SERS substrates via instant self-assembly","authors":"Yupeng Sun, Kaihui Zhou, Yuxin Wang, Ye Lin, Weiran Wang, Xue Xiong, Xiangru Zhao, Huinan Cui, Min Liang, Qiao Wang, Shengnan Yang, Li Li","doi":"10.1016/j.foodchem.2025.144920","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.144920","url":null,"abstract":"Rapid, low-cost, and in-situ detection of illegal residues on aquatic product surfaces remains a significant challenge. Herein, we developed a versatile surface-enhanced Raman scattering (SERS) sensor by integrating instant interfacial self-assembled silver nanostar film onto flexible polytetrafluoroethylene filter membrane (AgNS/PTFE) for sensitive detection of malachite green (MG) and crystal violet (CV) in crayfish. The entire process, from room-temperature substrate preparation to detection completion, takes less than 20 min. The AgNS/PTFE flexible substrate not only provides excellent hydrophobicity for signal enhancement with minimal sample volumes (2 μL) but also ensures good uniformity, resulting in a homogeneous and dense distribution of SERS-active hot spots with superior anti-interference properties and mechanical durability. By simple “drop/wipe” operations and data visualization treatment, this method achieved detection limits as low as 10 pg/mL for MG and 7 pg/mL for CV, with in-situ analysis in spiked and actual crayfish samples, demonstrating significant potential for food safety applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"136 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144153813","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