Food Control最新文献

{"title":"UV responded modified polyvinyl alcohol bio-active films with oregano essential oil microcapsules: Microbial control and sensory quality preservation for ready-to-eat chicken breast","authors":"Lina Xu ,&nbsp;Xinglian Xu ,&nbsp;Mingyuan Huang ,&nbsp;Yujuan Xu","doi":"10.1016/j.foodcont.2025.111325","DOIUrl":"10.1016/j.foodcont.2025.111325","url":null,"abstract":"<div><div>This study introduced a novel ultraviolet light-responsive active packaging system for ready-to-eat chicken breasts using non-contact packaging. The results demonstrated that the ready-to-eat chicken breast in this packaging system exhibited a significant reduction in microorganisms. The total viable count was 3.80 log CFU/g, which was significantly lower than that of the control (7.88 log CFU/g) after 15 d of storage. The packaging effectively decelerated the changes in pH and color, postponed the processes of lipid oxidation, protein degradation, and moisture loss, and mitigated the variations in textural properties and flavor of ready-to-eat chicken breasts. UV light had a dual effect on the preservation, including cold sterilization, which reduced the initial microorganisms, and light-mediated trigger, which accelerated the release of oregano essential oil. Compared with the control group, the shelf life of ready-to-eat chicken breasts was extended by at least 7 days, demonstrating significant practical application potential.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111325"},"PeriodicalIF":5.6,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747729","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":"Occurrence and health risk assessment of β-lactam antibiotic residues in chicken meat from Kiambu County, Kenya","authors":"Stacey Jemutai ,&nbsp;Anastasiah N. Ngigi ,&nbsp;Aloys Osano ,&nbsp;Martin Magu","doi":"10.1016/j.foodcont.2025.111322","DOIUrl":"10.1016/j.foodcont.2025.111322","url":null,"abstract":"<div><div>Antibiotic pharmaceuticals are used to treat bacterial diseases in both humans and livestock. In poultry farming, they are used not only to treat and prevent diseases but also to promote growth. However, their overuse increases antibiotic resistance, posing significant global concerns for both humans and the environment. In Kenya, humans' exposure levels to antibiotic residues from consuming animal products has been scarcely explored. This study determined the occurrence of penicillins and cephalosporins in chicken meat and evaluated the associated human health risks. A total of 100 chicken meat samples were collected from chicken farmers and vendors in Kiambu County, including 56 broilers, 24 ex-layers, and 18 indigenous samples. The samples were prepared for antibiotic analysis using the <em>Quick-Easy-Cheap-Effective-Rugged-Safe</em> (QuEChERS) method and quantified by Ultra-Performance Liquid Chromatography-Mass Spectrometry. Recoveries ranged from ‘72.5–98.9 %’. Among the penicillins, ampicillin residues were the most predominant, particularly, in broiler breast tissues, with concentrations of up to 263.76 μg kg⁻¹. Ampicillin also showed the highest frequency of residues above the recommended maximum residue limits. Detected cephalosporins were below 100 μg kg⁻¹ and showed their highest residue concentrations in broiler tissue samples. Calculated daily intake (CDI) and the hazard quotients (HQ) were used to assess human health risks. The CDI of ampicillin in broilers' breast muscles exceeded the Acceptable Daily Intake (ADI) and posed a medium risk (1 &lt; HQ &lt; 5) to adults. Meanwhile, the levels of ampicillin in both the thigh and breast muscles of broilers and ex-layer breast muscles exceeded the ADI for children indicating medium (1&lt; HQ &lt; 5) to high health risk (HQ &gt; 5) to the youngsters. The study underscores the need for the continuous monitoring of antibiotics in chicken meat and addresses significant knowledge gaps on exposure levels and risks. This is valuable for policymaking to ensure food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111322"},"PeriodicalIF":5.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of microwave thawing on muscle food quality: A review","authors":"Jing Tian ,&nbsp;Zhongshuai Yang ,&nbsp;Yuanlv Zhang ,&nbsp;Aofei Pu ,&nbsp;Yuqin Feng ,&nbsp;Guishan Liu ,&nbsp;Jianguo He","doi":"10.1016/j.foodcont.2025.111318","DOIUrl":"10.1016/j.foodcont.2025.111318","url":null,"abstract":"<div><div>Presently, in the food industry, Microwave thawing technology has gained widespread attention as an innovative means of food processing due to its dielectric properties, which allow microwave energy to rapidly penetrate frozen muscle foods as an efficient thawing technology. This paper reviews the current state of research on microwave thawing technology in the muscle food industry. Its mechanism of action and influencing factors are elucidated. The advantages and disadvantages of microwave thawing technology are analyzed by comparing data. The application of microwave and its combined thawing technology in muscle foods is reviewed. Finally, the development prospects of combined thawing are highlighted. Studies have shown that microwave thawing technology not only saves time and energy while inhibiting microbial growth, but also improves water retention. However, it is not without limitations, with issues such as lipid oxidation, protein degradation, and localized overheating being identified. In order to address these issues, the use of combined thawing techniques is an effective technology of reducing the negative effects of a single technique. Consequently, in order to promote innovation in the muscle food processing industry, further research into combination thawing is required.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111318"},"PeriodicalIF":5.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747728","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":"Evaluation of the effect of clove essential oil as antifungal strategy in “salchichón”-type dry-cured fermented sausages","authors":"Elia Roncero ,&nbsp;Micaela Álvarez ,&nbsp;María J. Andrade ,&nbsp;Belén Peromingo ,&nbsp;Josué Delgado","doi":"10.1016/j.foodcont.2025.111320","DOIUrl":"10.1016/j.foodcont.2025.111320","url":null,"abstract":"<div><div>Some of the moulds growing during the ripening of dry-cured fermented sausages produce ochratoxin A (OTA). To control its presence, the use of essential oils is gaining interest in the meat industry. The activity of different concentrations (100–1000 μL/mL) of two clove essential oils (CEOs) obtained differently (industrially and by hydrodistillation) against <em>Penicillium nordicum</em> was evaluated. Samples of mycelium grown over the surface of “salchichón” portions for OTA quantification and proteomic analyses were taken after the incubation 31 days, 12 °C. Chemical characterisation of essential oils and visual analysis of mycelial growth were performed. Eugenol and acetyleugenol were among the major compounds in both CEOs, despite some differences. Although CEOs inhibited mould growth in a dose-dependent manner, causing mycelial development below 25 %, OTA production was stimulated as their concentrations were increased, raising levels by up to 400 % in the case of that obtained by hydrodistillation. The proteomic profile of <em>P. nordicum</em> revealed that the increase in OTA generation could be due to a higher abundance of proteins related to environmental stress in the presence of CEOs, activating pathways involved in the synthesis of secondary metabolites, OTA precursors, and OTA itself. The CEOs showed slight differences in their mode of action, probably due to their different chemical compositions. The use of CEO as an antiochratoxigenic agent in the meat industry is not effective despite its ability to inhibit growth, highlighting the importance of using appropriate concentrations without stimulating the OTA production and underlining the absence of a relationship between growth and OTA accumulation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111320"},"PeriodicalIF":5.6,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747731","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 sustainable techniques for mycotoxin decontamination in rice: Microwave and UV technology","authors":"Priyanthi Chandravarnan ,&nbsp;Dominic Agyei ,&nbsp;Azam Ali","doi":"10.1016/j.foodcont.2025.111316","DOIUrl":"10.1016/j.foodcont.2025.111316","url":null,"abstract":"<div><div>Mycotoxin is the secondary metabolites of fungi which can contaminate rice at any stage of processing. Mycotoxin contamination of rice has significant economic and public health implications, compromises food safety and reduces food quality. Consequently, there is an increasing demand for the development of effective decontamination techniques. This study explores the effect of microwave (MW) and ultraviolet (UV) treatments on the degradation of mycotoxin in rice. This study investigated the effect of microwave (MW) and ultraviolet (UV) on the AFT, AFB1 and OTA levels in rice. Rice was artificially contaminated with AFT (50 ng/g), AFB1 (50 ng/g) and OTA (20 ng/g) and treated with MW (at 560 W, 640 W, and 720 W for 120 s and 360 s) and UV technology (at 15 mW/cm² UV intensity for 0.5, 1, 2, 3 and 4 h). AFT, AFB1 and OTA were analysed by HPLC-FLD. The results showed that the highest MW treatment (720 W, 360 s) reduced the AFT, AFB1, and OTA by 40.00, 49.31, and 73.39 %, respectively, in rice. However, the lowest MW power and treatment time (560 W, 120 s) showed significant reductions of AFT (33.40 %), AFB1 (50.06 %), and OTA (75.24 %) in rice. UV treatment significantly lowered mycotoxin content, with optimal reductions observed after varying exposure times depending on the specific toxin. The highest reduction in AFT (31.09 %), AFB1 (44.33 %), and OTA (59.96 %) were observed after 0.5 h, 4 h, and 2 h UV exposure, respectively. These results demonstrate the potential of microwave and UV treatments to achieve significant mycotoxin reduction. These findings support the integration of sustainable decontamination technologies in rice processing, contributing to food safety and sustainability in the agri-food sector.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111316"},"PeriodicalIF":5.6,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multispecies biofilm cities and the importance of the order of colonization","authors":"Krisha Pant,&nbsp;Jon Palmer,&nbsp;Steve Flint","doi":"10.1016/j.foodcont.2025.111319","DOIUrl":"10.1016/j.foodcont.2025.111319","url":null,"abstract":"<div><div>Biofilms are sessile communities of cells embedded in the extracellular matrix of polysaccharides formed to protect themselves from adverse conditions and are attached to the biotic/abiotic surfaces. In the natural environment, the probability of bacteria existing in multispecies is higher than the bacteria existing in isolation. The first step to a stable multispecies biofilm formation is the attachment and colonization of the surface by one or more bacteria. This review aimed to understand the impact of sequential attachment in overall multispecies biofilm formation, its role in defining biofilm properties, and the possible challenges it could present during the removal and disinfection process. In several cases, the highest biofilm former attached to the surface first resulting in a stronger biofilm which explains the enhanced resistance to removal in multispecies biofilm. Following the formation of a stable biofilm, environmental variables (e.g. temperature, surface, nutrient availability), and metabolic exchange between the bacteria drive the properties of biofilm, finally resulting in sequential detachment, driven by the predominant bacteria. These insights are vital in understanding biofilm formation and spatial layering of pathogenic bacteria for efficient biocontrol and removal.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111319"},"PeriodicalIF":5.6,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical properties and formation process of micro-nanoparticles (MNPs) in pork bone soup under different stewing processing","authors":"Xinyu Kou,&nbsp;Wendi Teng,&nbsp;Jinpeng Wang,&nbsp;Ying Wang,&nbsp;Yuemei Zhang,&nbsp;Jinxuan Cao","doi":"10.1016/j.foodcont.2025.111317","DOIUrl":"10.1016/j.foodcont.2025.111317","url":null,"abstract":"<div><div>Pork bone soup, as a traditional worldwide dish, provides an alternative way for underutilized porcine bone. With the help of household pressure cookers, preparing soup has become much more convenient and accessible. Herein, this study investigated the physicochemical changes and formation process of micro-nanoparticles (MNPs) under different stewing conditions. Results showed that after 60 min of high-pressure and 60 min of normal-pressure stewing, spherical MNPs with 295 nm of particle size and −12.9 mV of zeta potential were found. FT-IR spectroscopy and content analysis confirmed the accelerated dissolution of proteins, triglycerides, and polysaccharides. Structural evaluations using SDS-PAGE and CD spectroscopy showed that collagen was denatured and broken down into gelatin, while surface hydrophobicity and fluorescence analysis highlighted more exposed hydrophobic group. Further enzymatic hydrolysis and confocal laser scanning microscope (CLSM) revealed that triglycerides were encapsulated by proteins through the hydrophobic interaction, and polysaccharides and/or glycoconjugates were located at the outer layer of MNPs. This study not only elucidates the process of MNP formation but also emphasizes the industrial potential of pork bone soup as a sustainable source of nutrient compounds, paving the way for advancements in food processing and nutrition science.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111317"},"PeriodicalIF":5.6,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725747","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":"Nondestructive evaluation and high-throughput edible rate prediction method for durian based on X-ray CT and machine learning","authors":"Yuwei Lu ,&nbsp;Li Yu ,&nbsp;Xiaolong Kong ,&nbsp;Qing Zhao ,&nbsp;Lejun Yu ,&nbsp;Qian Liu","doi":"10.1016/j.foodcont.2025.111314","DOIUrl":"10.1016/j.foodcont.2025.111314","url":null,"abstract":"<div><div>The sarcocarp content and volume are key factors for assessing the quality of durian fruit. Non-destructive and efficient detection techniques can provide critical data support for durian breeding, postharvest technology research, and grading during industrialization processes. This study primarily investigated the potential of X-ray computed tomography (CT) in non-destructive analysis of internal durian traits and high-throughput evaluation of edible rate. The X-ray CT system was used for durian imaging. The U-Net model was utilized to segment tomographic images into background, sarcocarp, pericarp, kernels, and cavity regions. A total of 18 phenotyping traits, such as fruit volume and sarcocarp volume, were automatically calculated. To overcome the impact of tomographic image quantity on detection efficiency, a rapid prediction model for edible rate was developed using a single image. Experimental results indicated that the method based on X-ray CT system achieved mean absolute percentage error (MAPE) of 1.14 % for fruit volume and 3.09 % for sarcocarp volume when compared to manual measurements, with coefficient of determination (R²) values of 0.989 and 0.955, respectively. When predicting the edible rate based on all tomographic images, the R² and MAPE were 0.923 and 3.39 %. Further results indicated that the edible rate prediction model based on a single image achieved R² and MAPE values of 0.917 and 4.03 %. Overall, X-ray CT imaging technology facilitates comprehensive and accurate extraction of internal durian traits while also demonstrating its potential for high-throughput prediction of the edible rate.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111314"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143716247","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":"Investigating roasting conditions to explore AGEs formation in chicken breast: A dynamic model approach","authors":"Yingshuang Lu ,&nbsp;Yu Jiang ,&nbsp;Mengyu Sun ,&nbsp;Lu Dong ,&nbsp;Xiaolong Xing ,&nbsp;Yan Zhang ,&nbsp;Shuo Wang","doi":"10.1016/j.foodcont.2025.111315","DOIUrl":"10.1016/j.foodcont.2025.111315","url":null,"abstract":"<div><div>This study explores the formation of advanced glycation end products (AGEs) in chicken breast during roasting, focusing on the analytical characterization and simulation of dynamic models for the content of carboxymethyllysine (CML) and carboxyethyllysine (CEL), two key AGEs. To systematically investigate the formation patterns of AGEs, the chicken breasts were subjected to five roasting temperatures ranging from 180 °C to 230 °C. At each temperature, samples were roasted to achieve five distinct core temperatures, from 60 °C to 100 °C. Dynamic models for CML and CEL content were constructed using multiple linear regression and partial least squares methods, with the best-fit models identified based on their <em>R</em>² and RMSE values, with <em>R</em>² values of 0.886 for CEL, 0.954 for CML, and RMSE values indicating minimal prediction error. Our research provides a robust framework for predicting AGEs formation during roasting with validation, offering valuable insights for optimizing cooking processes to balance product quality and safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111315"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735031","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 different modes of high-voltage alternating electric field action on the freshness and metabolites of Litopenaeus vannamei during partial freezing storage","authors":"Zekai Fan ,&nbsp;Xiaoqing Ren ,&nbsp;Chen Li ,&nbsp;Bing Chen ,&nbsp;Shiyuan Dong","doi":"10.1016/j.foodcont.2025.111313","DOIUrl":"10.1016/j.foodcont.2025.111313","url":null,"abstract":"<div><div>High-voltage alternating electric field (HAEF) is a non-thermal food processing technique that could be used to extend the shelf lives of aquatic products. The present study aimed to investigate the effects of different HAEF (3 kV) output time actions on the freshness and metabolites of shrimp (<em>Litopenaeus vannamei</em>) stored at partial freezing (PF) (−3 °C), including single-used HAEF (SHAEF), interval-used HAEF (IHAEF) and continuous-used HAEF (CHAEF). Results showed that compared with the control group, the IHAEF and CHAEF-treated shrimps had slower development of melanosis, lower ployhenoloxidase (PPO) activities, pH and thiobarbituric acid-reactive substances, but showed higher weight loss throughout the storage period. Compared with the control group at day 10 of storage, the total viable counts (TVC) of IHAEF and CHAEF groups were reduced by 1.17 and 1.21 lg CFU/g, respectively. The SHAEF treatment presented a relatively limited efficiency on extending the shelf life of shrimp, with no significant difference in PPO activity than the CHAEF group only during the first 8 days of storage. Additionally, the results of untargeted metabolomics analysis showed that the action of HAEF greatly affected the quantity of metabolites. The differential metabolic pathways of the three HAEF treatments were mainly related to lipid metabolism, including sphingolipid metabolism and lipid oxidation. This study demonstrated that the IHAEF and CHAEF treatments showed more significant efficiency in extending the shelf life of shrimp through minifying the adverse effects of melanosis, lipid oxidation, and microbial growth during PF storage.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"175 ","pages":"Article 111313"},"PeriodicalIF":5.6,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704084","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}