Food Control最新文献

{"title":"Enhanced detection of aflatoxin B1 in single peanut kernels using laser-induced fluorescence and a weighted algorithm","authors":"Chenghong Wang ,&nbsp;Zhongjun Yan ,&nbsp;Fei Shen ,&nbsp;Qiuhui Hu ,&nbsp;Xirong Huang","doi":"10.1016/j.foodcont.2025.111255","DOIUrl":"10.1016/j.foodcont.2025.111255","url":null,"abstract":"<div><div>Peanuts, a globally significant crop, are prone to aflatoxin B₁ (AFB₁) contamination, posing a significant threat to food safety. This study employed laser-induced fluorescence spectroscopy (LIFS) to detect AFB₁ in single peanuts. Natural contamination conditions were simulated to obtain peanuts with different AFB₁ levels, and surface fluorescence signals were collected using single-probe and three-probe methods. Toxin content was quantified through wet chemistry, and machine learning was applied for classification. The results showed that increasing the number of probes significantly improved detection accuracy and reduced the false negative rate (FNR). A weighted algorithm was proposed to enhance spectral analysis, which can amplify the differences between contaminated and uncontaminated samples. A linear SVM based on the three-probe weighted fluorescence spectral data achieved best discriminant ability (accuracy = 100%). Additionally, the Random Forest (RF) algorithm identified six key wavelengths, enabling an SVM classifier to predict contamination with 94.12% accuracy and a 0% FNR. This high-sensitivity, high-accuracy method provides a reliable technical solution for rapid, nondestructive AFB₁ detection in peanuts, offering promise for critical applications in food safety monitoring.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111255"},"PeriodicalIF":5.6,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527157","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":"Food safety governance in Zimbabwe: Challenges, regulatory gaps, and strategies for global compliance","authors":"D.T. Mugadza ,&nbsp;K.W. Feresu ,&nbsp;T.Z. Jombo ,&nbsp;J.W. Mugombi ,&nbsp;S.P. Nyarugwe ,&nbsp;S. Chimuti ,&nbsp;V. Nyanhete ,&nbsp;F.A. Manditsera ,&nbsp;L. Macheka","doi":"10.1016/j.foodcont.2025.111254","DOIUrl":"10.1016/j.foodcont.2025.111254","url":null,"abstract":"<div><div>Food safety is a critical global public health issue, with foodborne illnesses identified as one of the leading causes of mortality worldwide. This study provides a comprehensive review of Zimbabwe's food safety control legislative framework system, focusing on its legislative and regulatory framework and compliance with international standards. The research employed qualitative methods, including document analysis and key informant interviews.</div><div>The results show that Zimbabwe had a broad food safety framework comprising 15 Acts and 31 regulations overseen by multiple ministries. However, many of these Acts and regulations are outdated and need revision to meet emerging global food safety standards. Additionally, the food safety legislation framework is characterised by fragmentation and oversight by multiple agencies, leading to duplicated efforts, jurisdictional overlaps, and inefficiencies in enforcing standards. The study also highlights challenges faced by the three public food control laboratories where a lack of coordination and centralised data sharing impedes effective regulatory oversight. The findings reveal the urgent need for regulatory updates, improved inter-agency collaboration, and alignment with international standards to enhance food safety and protect public health. Recommendations include harmonising Zimbabwe's food control system under a centralised framework to promote collaboration among agencies, eliminate redundancies, and create a cohesive approach to food safety management.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111254"},"PeriodicalIF":5.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519348","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":"Recent advancements in chemometrics based non-destructive analytical techniques for rapid detection of adulterants in milk and dairy products – A review","authors":"Rui Xu ,&nbsp;Muhammad Zeeshan Adil ,&nbsp;Sidra Jabeen ,&nbsp;Khansa ,&nbsp;Mahwish Tanveer ,&nbsp;Sadia Younis ,&nbsp;Bakhtawar Shafique ,&nbsp;Long Li","doi":"10.1016/j.foodcont.2025.111247","DOIUrl":"10.1016/j.foodcont.2025.111247","url":null,"abstract":"<div><div>Adulteration of milk and dairy products is considered a deceptive practice for economic gain and poses serious health risks. Conventional techniques, such as chromatography, spectrofluorimetry, immunological methods, and DNA-based procedures, have limitations in terms of complexity, cost, and technical expertise requirements. Non-destructive spectroscopic and imaging techniques have emerged as promising alternatives for the rapid, specific, and sensitive detection of adulterants. Fluorescence spectroscopy, surface-enhanced Raman spectroscopy, near-infrared spectroscopy, mid-infrared spectroscopy, laser-induced breakdown spectroscopy, terahertz spectroscopy, photoacoustic spectroscopy, and nuclear magnetic resonance spectroscopy have all demonstrated their potential for milk analysis and monitoring. Imaging techniques such as hyperspectral imaging, multispectral imaging, Raman imaging, and terahertz imaging provide advantages in terms of sensitivity, specificity, cost-effectiveness, and reliability. However, spectral data include a large number of complex spectral features and peaks, making the direct analysis of spectral data challenging. It is essential to construct quantitative models using chemometrics to identify specific components of dairy products. Chemometrics coupled with these techniques have played a crucial role in expediting adulterant detection and ensuring the traceability and authenticity of dairy products. The additional benefits of employing chemometric models include taxonomic research, counterfeit product detection, process monitoring, geographical origin assessment, and quality control. Exploratory data analysis, classification, discrimination, prediction, and regression methods are commonly used, with multivariate classification models leveraging chemometrics to extract diverse information from spectra for sample classification and differentiation. This review highlights advancements in non-destructive analytical techniques coupled with chemometric modeling for the rapid detection of milk and dairy product adulteration, emphasizing the importance of these methods to ensure food safety and quality, and to facilitate the development of real-time, on-site monitoring platforms.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111247"},"PeriodicalIF":5.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143519347","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 alkaline water-assisted tea polyphenol soaking on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets during storage at 4 °C","authors":"Yilin Lin ,&nbsp;Xie Xuan ,&nbsp;Kabore Manegdebwaoga Arthur Fabrice ,&nbsp;Yigang Yu ,&nbsp;Lihua Huang ,&nbsp;Yehui Zhang","doi":"10.1016/j.foodcont.2025.111249","DOIUrl":"10.1016/j.foodcont.2025.111249","url":null,"abstract":"<div><div>High concentrations of tea polyphenols (TP) negatively affect the color and texture of fish. This study aimed to investigate the effects of alkaline electrolyzed water (AEW) pretreatment combined with low-concentration TP immersion on the physicochemical, biochemical, bacterial structure, and free amino acid composition of grass carp fillets. The results showed that AWE-treated with 5 min (W) and immersion in 0.1 mg/mL TP (T) significantly increased hardness, springiness, and water-holding capacity (WHC), and the initial total viable count (TVC) decreased by 1.11 lg CFU/g and 0.36 lg CFU/g, respectively. Compared with the individual treatments (W or T), the combined treatment of W and T (WT) effectively reduced lipid oxidation and maintained the TVC (5.92 lg CFU/g) and total volatile basic nitrogen (15.56 mg/100 g) within acceptable limits for up to storage for 12 d. The W treatment significantly increased protein solubility and surface hydrophobicity, which is beneficial for promoting interactions between proteins and TP, improving the thermal stability and storage stability of fillets. An increase of Lys, Arg, and Phe concentration in WT treatment could promote a more compact microstructure of MPs. The WT treatment reduced the synergistic effects of <em>Pseudomonas</em> and <em>Acinetobacter</em> and delayed the spoilage of fish fillets. Furthermore, the WT treatment effectively inhibited the abundance of <em>Brochothrix</em> and <em>Serratia</em>, delaying MPs degradation and maintaining the freshness of fillets.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111249"},"PeriodicalIF":5.6,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527155","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":"Optimal machine learning algorithm for prediction model for retention times of plant toxins","authors":"Masaru Taniguchi ,&nbsp;Shoichiro Noguchi ,&nbsp;Hidenobu Kawashima ,&nbsp;Jun Sugiura ,&nbsp;Tomoyuki Tsuchiyama ,&nbsp;Tomiaki Minatani ,&nbsp;Hitoshi Miyazaki ,&nbsp;Kei Zaitsu","doi":"10.1016/j.foodcont.2025.111251","DOIUrl":"10.1016/j.foodcont.2025.111251","url":null,"abstract":"<div><div>In suspect screening or nontargeted analysis via LC high-resolution MS (LC-HRMS), high-accuracy identification typically relies on retention times (RTs) and MS–MS spectra. However, RTs are difficult to obtain due to the scarcity of reference standards. Here, we developed a Quantitative Structure Retention Relationships (QSRR) -based RT prediction model using machine learning, specifically for plant toxins implicated in accidental food poisoning. A dataset for QSRR model development was generated using the molecular descriptors (MDs) and experimental RTs of 524 compounds. QSRR models were constructed as regression models derived from the relationship between experimental RTs and MDs using 10 machine learning algorithms. The QSRR model with support vector regression (SVR) outperformed the other QSRR models in generalization on the analyzed dataset (<em>R</em>²: 0.972, mean absolute error: 183 [approximately 1.6 min], mean absolute percentage error [MAPE]: 6%; <em>Q</em>²: 0.875, MAE: 584 [approximately 2.0 min], MAPE: 15%). Furthermore, the SVR QSRR model successfully predicted the RTs of nine plant toxins with errors of ±0.5 min. Thus, this model enhances the confidence level of plant toxin identification via LC-HRMS.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111251"},"PeriodicalIF":5.6,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143511319","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":"Prussian blue anchored Fe(Ⅲ)-Tannic acid composite-mediated colorimetric and photothermal dual-mode immunosensor for the detection of tetrodotoxin","authors":"Sayed Haidar Abbas Raza ,&nbsp;Bao-Zhu Jia ,&nbsp;Jing-Min Li ,&nbsp;Qin-Chun Yin ,&nbsp;Wu-Yi Zhou ,&nbsp;Sameer D. Pant ,&nbsp;Hongtao Lei ,&nbsp;Zhen-Lin Xu ,&nbsp;Lin Luo","doi":"10.1016/j.foodcont.2025.111246","DOIUrl":"10.1016/j.foodcont.2025.111246","url":null,"abstract":"<div><div>Tetrodotoxin (TTX) is a well-known and potent marine toxin, and the sensitive and specific detection of TTX is crucial for safeguarding seafood safety and protecting consumer health. This study describes the development of a nanozyme with enhanced peroxidase-like activity, photothermal properties, and biocompatibility, synthesized through the in-situ formation of Prussian blue (PB) on Fe (Ⅲ)-tannic acid coordination particle (FTAN), forming the FTAN@PB composite. This composite effectively catalyzes the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) by hydrogen peroxide (H₂O₂), generating the one-electron oxidation product of TMB (oxTMB), which manifests as a discernible color change and exhibits a strong near-infrared (NIR) photothermal response upon irradiation with an 808 nm laser. Leveraging the inherent protein adsorption capacity of tannic acid, an immunoprobe with dual-signal readout capability was developed by conjugating goat anti-mouse IgG with FTAN@PB via a simplified mixing procedure that required no activating or condensing agents. A competitive immunoassay format was employed for TTX quantification, utilizing both colorimetric and photothermal signal detection with a microplate reader and a portable infrared imaging thermometer, respectively. Under optimal conditions, TTX in aquatic products was detectable within a range of 0.1–100 ng/mL, with detection limits of 0.26 ng/mL for the colorimetric mode and 0.44 ng/mL for the photothermometric mode. Validation of the dual-mode immunosensor was performed using real-world samples, demonstrating acceptable recovery rates, selectivity, and reliability, thus highlighting its potential utility in food safety analysis.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111246"},"PeriodicalIF":5.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143487873","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":"Deoxynivalenol removal and quality evaluation of foxtail millet under electron beam irradiation","authors":"Min Li ,&nbsp;Shanshan He ,&nbsp;Sifan Yang ,&nbsp;Naiwei Peng ,&nbsp;Huishan Shen ,&nbsp;Xingli Liu ,&nbsp;Yanyan Zhang ,&nbsp;Hua Zhang","doi":"10.1016/j.foodcont.2025.111245","DOIUrl":"10.1016/j.foodcont.2025.111245","url":null,"abstract":"<div><div>The removal of mycotoxins from cereals is highly important for public health safety. In this study, we first used electron beam irradiation (EBI) to treat deoxynivalenol (DON) standard solutions and DON-contaminated foxtail millet to investigate the effect of substrates on the detoxification process. Additionally, the impact of irradiation on the quality of one waxy and two nonwaxy foxtail millet varieties were evaluated. Results indicated that the removal rate of DON in aqueous solution was 89.13% at 20 kGy, which was significantly greater than the removal rates achieved in organic solvents. The initial concentration significantly affected the removal rate. The DON removal rates from foxtail millet grains and flour at 20 kGy increased from 21.86% to 38.34% and from 26.71% to 51.17%, respectively, as the moisture content increased from 11.71% to 20.03%. With increasing irradiation dose, the moisture, protein, fat and amylose contents of the three foxtail millet varieties remained unchanged. EBI treatment significantly increased the soluble solid content of cooked foxtail millets of all three varieties. Besides, changes in other quality parameters were observed. In conclusion, EBI could effectively remove DON from both standard solutions and foxtail millet, but the removal rate in foxtail millet was significantly lower, likely due to the inhibiting effect of food components. Furthermore, EBI also improved the cooking quality of foxtail millet, with minimal impact on other quality attributes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111245"},"PeriodicalIF":5.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527156","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":"Preservation mechanism of chitosan/gelatin films modified by deep eutectic solvent on chilled chicken breast at 4 °C storage","authors":"Daobang Tang ,&nbsp;Haitao Wen ,&nbsp;Zhijie Xu ,&nbsp;Jinhao Zou ,&nbsp;Xueming Liu ,&nbsp;Dequan Zhang ,&nbsp;Xuping Wang","doi":"10.1016/j.foodcont.2025.111237","DOIUrl":"10.1016/j.foodcont.2025.111237","url":null,"abstract":"<div><div>Previous study indicated that chitosan/gelatin-deep eutectic solvent (CS/GEL-DES) film had highly water barrier and antimicrobial properties, but its application effectiveness on food and antibacterial mechanism have not known. This study aimed to evaluate the preservation effect of CS/GEL-DES film on the chicken breast and reveal the antibacterial mechanism. The chicken breast meat packed with CS/GEL-DES, CS/GEL, regular plastic and without films, respectively, were carried out to confirm the preservation effect of films. Results indicated that CS/GEL-DES film package exhibited significantly extending the shelf life of chicken breast stored at 4 °C for approximately 4 days in compared to without package group. And, the effective antibacterial ingredient of CS/GEL-DES film was DES. Furthermore, the antibacterial mechanism of DES on spoilage dominant bacteria of <em>Pseudomonas fluorescens</em> (<em>P. fluorescens</em>) and <em>Listeria monocytogenes (L. monocytogenes)</em> was investigated. The minimum bactericidal concentration (MBC)/Maximum inhibitory concentration (MIC) values of DES on two bacteria were &gt;4, demonstrated that DES behaved bactericidal effect. Additionally, the bactericidal mechanism against <em>P. fluorescens</em> and <em>L. monocytogenes</em> were that DES damaged the cell wall and disrupted the cell membrane, leading to AKP, ATP, protein and nucleic acid leaking out from bacterial cell and then killed the cell confirmed by chemical testing and microscopes observation. Moreover, the bactericidal effect of DES on <em>L. monocytogenes</em> (Gram-positive bacteria) stronger than that on <em>P. fluorescens</em> (Gram-negative bacteria). These findings indicating that CS/GEL-DES film can serve as a promising biodegradable active packaging material for preservation of fresh meat.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111237"},"PeriodicalIF":5.6,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471402","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":"On-site and visual detection of ciprofloxacin in meat samples using a smartphone-assisted ratio fluorescence probe","authors":"Zheng Cheng ,&nbsp;Yaxiang Zhu ,&nbsp;Xiaobo Yang ,&nbsp;Xinfang Liu ,&nbsp;Xiaoyu Zhang ,&nbsp;Xun Feng ,&nbsp;Lijuan Zhou","doi":"10.1016/j.foodcont.2025.111222","DOIUrl":"10.1016/j.foodcont.2025.111222","url":null,"abstract":"<div><div>Detection of antibiotic residues is essential for public health. A lanthanide bimetallic organic framework (Eu_0.1Tb_0.9-DBT) was applied as ratio fluorescence probe for the visual and on-site detection of ciprofloxacin. The fluorescence color of the probe suspension was changed from red to green during the detection process. The detection method exhibits rapid response time (1 min), wide linear range (0.09–120 μM), and low detection limit (90 nM). Additionally, the Eu_0.1Tb_0.9-DBT-based test strip platform enables the on-site detection of ciprofloxacin with the aid of a smartphone color recognition app. The practicality of this platform is further validated through the analysis of ciprofloxacin in meat samples (beef, chicken, pork), achieving high recovery rates (94.01%–105.17%) and low standard deviations. Furthermore, a hierarchical clustering algorithm was designed, simplifying the detection process and enhancing its practical applicability. This research provides a promising strategy for the visual and on-site detection of antibiotic residue.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111222"},"PeriodicalIF":5.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143474918","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":"Comparison of machine learning and deep learning models for detecting quality components of vine tea using smartphone-based portable near-infrared device","authors":"Yaqi Hu ,&nbsp;Wei Sheng ,&nbsp;Selorm Yao-Say Solomon Adade ,&nbsp;Jun Wang ,&nbsp;Huanhuan Li ,&nbsp;Quansheng Chen","doi":"10.1016/j.foodcont.2025.111244","DOIUrl":"10.1016/j.foodcont.2025.111244","url":null,"abstract":"<div><div>Tea polyphenols (TPs) and dihydromyricetin (DMY) are critical quality attributes of vine tea. This study developed a smartphone-based portable near infrared (NIR) device integrated with machine learning (ML) and deep learning (DL) approaches for rapid prediction of TPs and DMY in vine tea. NIR spectra of the vine tea samples were acquired using the developed portable device and smartphone software, while the contents of TPs and DMY were determined using UV–Vis spectrophotometer and high-performance liquid chromatography (HPLC). To accurately analyze the spectral data, various ML and DL models were evaluated and compared. Results indicate that DL models, including convolutional neural networks (CNN), long-short-term memory (LSTM) and CNN-LSTM, demonstrated superior predictive performance compared to traditional ML approaches in large sample environments. Thereinto, CNN-LSTM exhibited the optimal predictive performance for TPs (Rp = 0.9816; RPD = 5.24) and DMY (Rp = 0.9900; RPD = 7.11). Additionally, the optimal model 's validation performance are commendable, with a maximum coefficient of determination (0.9483 for TPs and 0.9625 for DMY). This demonstrates that the developed intelligent portable NIR instrument coupled with DL tools enables rapid on-site detection of vine tea quality components. Furthermore, it provides a potential strategy for real-time quality monitoring during vine tea online processing.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"174 ","pages":"Article 111244"},"PeriodicalIF":5.6,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143478838","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}