Food Control最新文献

Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change 以风味变化为重点，评价冷藏盐鲈鱼的新鲜度和保质期

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-29 DOI: 10.1016/j.foodcont.2025.111394

Ying Tian , Zhiyu Xiong , Li Yuan , Chenya Lu , Xiaoli Zhang , Kexin Chen , Yuanxiu Liu , Jiani Xue , Ruichang Gao

{"title":"Evaluate the freshness and shelf life of refrigerated salted perch (Perca fluviatilis) focusing on the flavor change","authors":"Ying Tian , Zhiyu Xiong , Li Yuan , Chenya Lu , Xiaoli Zhang , Kexin Chen , Yuanxiu Liu , Jiani Xue , Ruichang Gao","doi":"10.1016/j.foodcont.2025.111394","DOIUrl":"10.1016/j.foodcont.2025.111394","url":null,"abstract":"<div><div>Steamed perch is a favorite dish in China, and salting is a necessary step before steaming. Due to the abundance of microorganisms in freshwater fish, the cold storage time during the sales stage after salted affects its flavor and safety. This study investigated the dynamic changes in the freshness of the salted perch (salt, 2 %, w/w) during cold storage (0–8 days), and evaluated the shelf life by the conventional methods (TVB-N, TVC, and K-values) (before steaming) and the sensory method (after steaming). The results showed: (1) As refrigeration time extended to 8 days, the freshness of salted perch declined significantly, with TVB-N content increasing to 16.5 mg/100 g, TVC to 5.9 log CFU/g, and K-values to 38.61 %; (2) The optimal shelf life for sensory evaluation was 2 days, which was 6 days shorter than the shelf life obtained by the conventional method; (3) The changes in some flavor compounds might be the main contributors to flavor deterioration and could serve as potential markers for decreased freshness. These compounds include a significant reduction in tartaric acid and inosine-5′-monophosphate (IMP) content (<em>P</em> < 0.05), an increase in the level of bitter amino acids, and alterations occurring in the 18 major key flavor compounds, such as 1-octen-3-ol, methyl trans-9-octadecenoate, hexanal, and nonanal. This research offers novel insights into evaluating the shelf life of aquatic-prepared dishes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111394"},"PeriodicalIF":5.6,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895944","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

Integrating HS-SPME-GCMS with chemometrics for identifying adulterated flaxseed oils and tracing origins of additives 将HS-SPME-GCMS与化学计量学相结合用于鉴别掺假亚麻籽油并追踪添加剂来源

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-28 DOI: 10.1016/j.foodcont.2025.111391

Yan-Jin Wen , Long-He Wang , Meng Zhai , Hui Ma , Hua-Peng Cui , Lu Han , Guo-Bi Chai , Yi Lv , Qing-Xia Zheng , Yong-Jie Yu , Yuan-bin She

{"title":"Integrating HS-SPME-GCMS with chemometrics for identifying adulterated flaxseed oils and tracing origins of additives","authors":"Yan-Jin Wen , Long-He Wang , Meng Zhai , Hui Ma , Hua-Peng Cui , Lu Han , Guo-Bi Chai , Yi Lv , Qing-Xia Zheng , Yong-Jie Yu , Yuan-bin She","doi":"10.1016/j.foodcont.2025.111391","DOIUrl":"10.1016/j.foodcont.2025.111391","url":null,"abstract":"<div><div>The widespread occurrence of adulteration in the flaxseed oil requires urgent and efficient methods for addressing oil adulteration. In this study, we proposed a new strategy for efficiently identifying adulterated flaxseed oil and tracing botanical origin of illegally added oils. A data analysis guided parameter optimization was designed for head space solid-phase microextraction. Volatile compounds were then analyzed with gas chromatography-mass spectrometry, whose data files were processed with our automatic untargeted data analysis software, AntDAS-GCMS. The flavor difference between pure flaxseed oil and the other types of oils like soybean oil, peanut oil, and rapeseed oil, were comprehensively studied. Finally, a two-stage classification strategy was conducted to identify the adulterated flaxseed oils and, meanwhile, tracing botanical origins of additives, which was accomplished by designing two independent partial least squares-discrimination (PLS-DA) models. Results indicated that the developed strategy can obtain an accuracy of 100 % for identifying adulterated flaxseed oils by the first PLS-DA in the first stage and another accuracy of 96.0 % for tracing botanical origins of added oils by the other PLS-DA in the second stage. In conclusion, the developed data analysis strategy may provide a new solution for oil adulteration.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111391"},"PeriodicalIF":5.6,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895943","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

Formulation optimization, antimicrobial mechanisms, and application of Amomum tsao-ko essential oil nanoemulsion 砂仁精油纳米乳的配方优化、抑菌机理及应用

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-27 DOI: 10.1016/j.foodcont.2025.111393

Xueyan Zhang , Yun Niu , Juan Shu, Yingrun Fan, Tingting Zheng, Shuang Song, Jiangping Fan

{"title":"Formulation optimization, antimicrobial mechanisms, and application of Amomum tsao-ko essential oil nanoemulsion","authors":"Xueyan Zhang , Yun Niu , Juan Shu, Yingrun Fan, Tingting Zheng, Shuang Song, Jiangping Fan","doi":"10.1016/j.foodcont.2025.111393","DOIUrl":"10.1016/j.foodcont.2025.111393","url":null,"abstract":"<div><div>This study aimed to develop a nanoemulsion based on <em>Amomum tsao-ko</em> Crevost et Lemaire (A. <em>tsao-ko</em>) essential oils (EOs) with enhanced packaging properties. A. <em>tsao-ko</em> was extracted using steam distillation, yielding approximately 42 main compounds, with cineolol as the most abundant (41.49 %). The optimal preparation process for the nanoemulsion (ATEON) was determined using response surface methodology (RSM). Disk diffusion assays confirmed that ATEON exhibited significant antibacterial activity against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>, with inhibition zone diameters of 1.12 ± 0.07 cm and 1.22 ± 0.17 cm, respectively. The antibacterial properties of ATEON can be due to its ability to disrupt bacterial cell membrane integrity, damage cell walls, and alter cell surface hydrophobicity. Additionally, preservation experiments demonstrated that chitosan (CS) film supplemented with ATEON more effectively preserved pork quality and extended shelf life than CS film alone. In conclusion, ATEON presents a promising active packaging material for fresh meat preservation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111393"},"PeriodicalIF":5.6,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895942","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

Food safety concerns regarding pyrrolizidine alkaloid contamination in tea and honey from Italy: exposure levels and health risk implications 关于意大利茶叶和蜂蜜中吡咯利西啶生物碱污染的食品安全问题：暴露水平和健康风险影响

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-26 DOI: 10.1016/j.foodcont.2025.111388

Elisabetta Caprai , Angelica DI Fazio , Emanuela Zanardi , Maria Olga Varrà , Sergio Ghidini , Gianluca Antonio Romeo , Gaetan Minkoumba Sonfack , Ilaria Prizio , Stefania Bonan

{"title":"Food safety concerns regarding pyrrolizidine alkaloid contamination in tea and honey from Italy: exposure levels and health risk implications","authors":"Elisabetta Caprai , Angelica DI Fazio , Emanuela Zanardi , Maria Olga Varrà , Sergio Ghidini , Gianluca Antonio Romeo , Gaetan Minkoumba Sonfack , Ilaria Prizio , Stefania Bonan","doi":"10.1016/j.foodcont.2025.111388","DOIUrl":"10.1016/j.foodcont.2025.111388","url":null,"abstract":"<div><div>This study evaluated the presence and distribution of pyrrolizidine alkaloids (PAs) and their <em>N</em>-oxides (PANOs) in black and green tea (<em>Camellia sinensis</em> L.) (n = 79) and monofloral and multifloral honey (n = 439) samples from Italy. Additionally, it aimed to estimate dietary exposure and assess potential health risks from chronic PA/PANO intake among Italian consumers. Three exposure scenarios were considered: 1) tea consumption alone, 2) honey consumption alone, and 3) tea sweetened with honey. PAs/PANOs were detected in 91 % of tea samples, with 28 % exceeding the European regulatory limit of 150 μg/kg. The highest concentration (1345 μg/kg) was found in a black tea sample and lycopsamine, lycopsamine <em>N</em>-oxide, and echinatine <em>N</em>-oxide were the predominant contaminants. In honey, 25 % of samples contained quantifiable PA/PANO levels, with a mean concentration of 2.00 μg/kg. Thyme honey showed the highest levels (50.0 μg/kg), followed by multifloral and thistle honeys (up to 47.0 μg/kg). Echimidine and echimidine <em>N</em>-oxide were the most frequently detected analytes. Risk characterization revealed that the consumption of tea or tea sweetened with honey containing high PA/PANO concentrations can pose health risks for heavy consumers across all age groups, with margins of exposure (MoEs) falling near or below the 10,000 safety threshold. In contrast, honey alone posed minimal risk (MoEs >10,000), except for young consumers of highly contaminated honey. Overall, these findings underscore the need for ongoing PAs/PANOs monitoring and proactive risk management measures, including the potential implementation of regulatory limits for foods like honey not yet covered under European legislation.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111388"},"PeriodicalIF":5.6,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143890803","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

Incorporation of whey protein with aqueous clove (Syzygium aromaticum L.) extract (nanoliposome and free forms) as an edible coating to prevent bacterial growth and oxidative spoilage of brown trout fillets 乳清蛋白与丁香（Syzygium aromaticum L.）水提取物（纳米脂体和游离形式）的结合作为可食用涂层，以防止细菌生长和氧化变质的褐鳟鱼片

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-25 DOI: 10.1016/j.foodcont.2025.111386

Mohammad khosh goftar , Marzieh Bolandi , Nabi Shariatifar , Seyedhamidreza Ziaolhagh

{"title":"Incorporation of whey protein with aqueous clove (Syzygium aromaticum L.) extract (nanoliposome and free forms) as an edible coating to prevent bacterial growth and oxidative spoilage of brown trout fillets","authors":"Mohammad khosh goftar , Marzieh Bolandi , Nabi Shariatifar , Seyedhamidreza Ziaolhagh","doi":"10.1016/j.foodcont.2025.111386","DOIUrl":"10.1016/j.foodcont.2025.111386","url":null,"abstract":"<div><div>The objective of this research was to assess the impact of whey protein coating with clove (<em>Syzygium aromaticum</em> L.) extract in free form (E) and nanoliposome (nano E) on changes (chemical, physical, microbial, and sensory) of brown trout (<em>Salmo trutta</em>) stored at 4 °C for 16 days. The physical results including PDI, particle size, EE% and zeta potential were in the range of 0.450–0.472 Mw/Mn, 74.43–110.54 nm, 49.63–64.24 % and −5.13 to −3.65 mV, respectively. The maximum and minimum of TPC, TVC and LAB counts were detected in control (8.4 for TPC, 7.4 for TVC, and 8.2 log cfu/g for LAB) and whey + nano E (7.3 for TPC, 5.8 for TVC, and 6 log cfu/g for LAB), respectively. The chemical results including PV, pH, TVB-N and TBARS were ranged from 11.9 (whey protein-nano E) to 19.8 meq/kg (control), from 6.6 (whey protein-nano E) to 7.7 (control), from 23.1 (whey protein-nano E) to 33.8 mg N/100 g (control) and from 4 (whey protein-nano E) to 7.35 mg MDA/kg (control), respectively. Lastly, in all sensory factors (discoloration, off-odor, red color and texture), the best consequence was associated to whey protein-nano E (score = 1). To conclude, it can be stated coating (edible) with whey protein-nanoliposome extract can be efficient in maintaining of brown trout quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111386"},"PeriodicalIF":5.6,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876874","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

Residues and health risk assessment of anesthetic in fish in Fujian Province of China from 2021 to 2023 2021 - 2023年福建省鱼类麻醉药残留及健康风险评价

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-25 DOI: 10.1016/j.foodcont.2025.111387

Shouer Lin, Yan Yang, Yongyou Hua, Wusheng Fu, Renjin Zheng

{"title":"Residues and health risk assessment of anesthetic in fish in Fujian Province of China from 2021 to 2023","authors":"Shouer Lin, Yan Yang, Yongyou Hua, Wusheng Fu, Renjin Zheng","doi":"10.1016/j.foodcont.2025.111387","DOIUrl":"10.1016/j.foodcont.2025.111387","url":null,"abstract":"<div><div>Anesthetics are widely used in fish farming and transport to reduce stress responses and minimize mortality and injury. However, overuse threatens human health. This study aims to analyze the residual status of anesthetics in fish in Fujian Province and estimate the health risks caused by anesthetics in fish. A total of 368 fish samples collected from the Fujian Province of China from 2021 to 2023 were analyzed by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC–MS/MS) to study the residue profiles of three anesthetics. In addition, the dietary exposure risk assessment was performed using an end-point assessment model. Among the three anesthetics, only eugenol was detected, with an overall detection rate of 49.5 % and an exceedance rate of 33.2 %. The detection rate and exceedance rate exhibited a declining trend annually. Geographical variation was observed, with Xiamen having the highest rates. Samples purchased from shops showed the highest detection and exceedance rates. Different fish species exhibited varying eugenol residuals, with tilapia, perch, crucian, and grass carp having the highest detection rates (≥70.4 %). The multivariable analysis revealed significant associations between eugenol residue levels and both fish species and geographic regions. The hazard quotient (HQ) was lower than 1, suggesting limited acute health risks from consuming local freshwater fish, but further attention is needed. This study pioneers the monitoring of anesthetic residuals in fish samples from Fujian over three years and the assessment of dietary eugenol exposure, laying a foundation for future monitoring and thus protecting the health of consumers.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111387"},"PeriodicalIF":5.6,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876873","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

Classification and identification of chicken-derived adulteration in pork patties: A multi-dimensional quality profile and machine learning-based approach 猪肉肉饼中鸡源掺假的分类和鉴定：多维质量概况和基于机器学习的方法

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-23 DOI: 10.1016/j.foodcont.2025.111381

Hui Lu , Cong Yao , Lin An , Aiying Song , Feng Ling , Qiliang Huang , Yuling Cai , Yunguo Liu , Dacheng Kang

{"title":"Classification and identification of chicken-derived adulteration in pork patties: A multi-dimensional quality profile and machine learning-based approach","authors":"Hui Lu , Cong Yao , Lin An , Aiying Song , Feng Ling , Qiliang Huang , Yuling Cai , Yunguo Liu , Dacheng Kang","doi":"10.1016/j.foodcont.2025.111381","DOIUrl":"10.1016/j.foodcont.2025.111381","url":null,"abstract":"<div><div>The purpose of this study was to identify pork patty samples with different levels of chicken adulteration utilizing machine learning techniques. A multi-dimensional detection system was constructed using 300 samples comprising 0 %–100 % chicken adulteration gradients. Forty-three parameters, including water activity, color, texture properties, free amino acids, and electronic nose sensor responses, were analyzed. The physical and chemical changes in pork patties caused by adulteration were systematically analyzed. Machine learning models, such as partial least squares discriminant analysis (PLS-DA), support vector machines (SVM), and back-propagation artificial neural networks (BP-ANN), were developed and evaluated based on quality indices and adulteration rates. The BP-ANN model achieved 99.52 % training accuracy, with an independent test set accuracy of 98.00 %. This performance was significantly superior to that of SVM (95.56 %) and PLS-DA (86.75 %). Shapley Additive Explanations (SHAP) analysis identified threonine content (Thr), chroma parameter (<em>C∗</em>), and histidine content (His) as the primary discriminant indices. The six screening features (<em>L∗</em>, <em>C∗</em>, S12, Thr, Lys, His) combined with the electronic nose sensor array S5, S11, S13, S14 collectively enhanced model robustness. The BP-ANN algorithm was integrated into the Streamlit platform to develop a real-time online tool for predicting adulteration rates.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111381"},"PeriodicalIF":5.6,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143874201","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

Prevalence and serotype distribution of Shiga toxin-producing Escherichia coli (STEC) in raw animal and plant food samples from Kocaeli province, Türkiye 产志贺毒素大肠杆菌（STEC）在泰国Kocaeli省生动植物食品样本中的流行率和血清型分布

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-23 DOI: 10.1016/j.foodcont.2025.111382

Adem Soycan , Doğanhan Kadir Er , Devrim Dündar

{"title":"Prevalence and serotype distribution of Shiga toxin-producing Escherichia coli (STEC) in raw animal and plant food samples from Kocaeli province, Türkiye","authors":"Adem Soycan , Doğanhan Kadir Er , Devrim Dündar","doi":"10.1016/j.foodcont.2025.111382","DOIUrl":"10.1016/j.foodcont.2025.111382","url":null,"abstract":"<div><div>Shiga toxin-producing <em>Escherichia coli</em> (STEC) is a major foodborne pathogen with significant public health risks. This study comprehensively investigated the prevalence and distribution of seven clinically important STEC serotypes and the O104 serotype, which was assessed in food samples for the first time in Türkiye. A total of 220 raw food samples beef (n = 49), chicken (n = 40), fish (n = 42), leafy greens (n = 44), and raw milk (n = 45) were collected from four regions in Kocaeli, Türkiye, between May and October 2024. Samples were analyzed for <em>stx</em>, <em>eae</em>, and serotype genes using Real-Time PCR (qPCR). Serotyping was performed with multiplex qPCR for O26, O45, O103, O111, O121, O145, and monoplex qPCR for O104 and O157. STEC was detected in 27 samples (12.27 %). Among the 46 isolates, O103 (32.60 %) was the most prevalent, followed by O157 (19.56 %), O45 (17.39 %), O121 (8.69 %), O104 (6.52 %), and others (15.21 %). This study represents the first report of STEC O104 in food samples in Türkiye, emphasizing its public health significance and the necessity for enhanced food safety surveillance. STEC prevalence was highest in beef (32.65 %), followed by raw milk (13.33 %), chicken (7.50 %), fish (2.38 %), and leafy greens (2.27 %). The most frequently detected serotypes in beef were O103 and O157, while O45 was dominant in chicken. O157 was the only serotype found in fish, whereas O103 was identified in leafy greens. Multiple serotypes, including O103, O111, and O157, were detected in raw milk. These findings underscore the need for sustained monitoring and control strategies to mitigate STEC-related risks.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111382"},"PeriodicalIF":5.6,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143876871","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

A composite edible coating with green tea extract for controlling oil and chemical contaminants in deep frying meat 一种用于控制油炸肉类油脂和化学污染物的绿茶提取物复合食用涂层

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-22 DOI: 10.1016/j.foodcont.2025.111379

Haiyan Zhou , Xuemei Tong , Xin Wang , Jie Cao , Guosheng Wang , Xiao Yang , Xianggui Chen , Dong Zhang , Yukun Huang

{"title":"A composite edible coating with green tea extract for controlling oil and chemical contaminants in deep frying meat","authors":"Haiyan Zhou , Xuemei Tong , Xin Wang , Jie Cao , Guosheng Wang , Xiao Yang , Xianggui Chen , Dong Zhang , Yukun Huang","doi":"10.1016/j.foodcont.2025.111379","DOIUrl":"10.1016/j.foodcont.2025.111379","url":null,"abstract":"<div><div>Fried foods, valued for their taste and portability, are popular among consumers in our modern, fast-paced, high-pressure lifestyles but raise safety and nutritional concerns, especially with fried meats. These issues have driven increasing interest in the development of natural edible coating films for functional protection. This study developed an edible coating by integrating green tea extract (GTE) into a soy protein isolate (SPI) - carboxymethyl-cellulose (CMC). It can enhance fried meat safety by controlling frying process pollutants and extending shelf life through its antioxidant effects on fat and protein. The physical and functional properties of single (SPI or CMC), hybrid (SPI-CMC), and ternary composite (SPI-CMC-GTE, SCT) edible coating solutions were compared. SPI-CMC showed improved thermal stability due to enhanced hydrophobicity but suffered from poor dispersion due to increased particle size. The infrared, endogenous fluorescence spectrograms, and other physical parameter analysis indicated the presence of interactions between the phenolic active components of GTE and the protein-polysaccharides of SPI-CMC. Additionally, GTE incorporation altered the color of the edible coating solutions and improved the antioxidant activity. Applied to fried meat, coating with SCT demonstrated strong antioxidant activity, thermal stability, and homogeneity. These features help control oil absorption and reduce harmful substances, improving the quality and safety of deep-fried foods.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111379"},"PeriodicalIF":5.6,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143870627","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

An extensive pesticide residue study in minor polish vegetables based on critical consumer diets 基于关键消费者饮食的少量波兰蔬菜中农药残留的广泛研究

IF 5.6 1区农林科学

Food Control Pub Date : 2025-04-22 DOI: 10.1016/j.foodcont.2025.111383

Ewa Rutkowska , Piotr Kaczyński , Piotr Iwaniuk , Bożena Łozowicka , Izabela Hrynko , Magdalena Jankowska , Rafał Konecki , Weronika Rogowska , Julia Rusiłowska , Marcin Pietkun , Elżbieta Wołejko , Urszula Wydro , Agata Jabłońska-Trypuć , Stanisław Łuniewski

{"title":"An extensive pesticide residue study in minor polish vegetables based on critical consumer diets","authors":"Ewa Rutkowska , Piotr Kaczyński , Piotr Iwaniuk , Bożena Łozowicka , Izabela Hrynko , Magdalena Jankowska , Rafał Konecki , Weronika Rogowska , Julia Rusiłowska , Marcin Pietkun , Elżbieta Wołejko , Urszula Wydro , Agata Jabłońska-Trypuć , Stanisław Łuniewski","doi":"10.1016/j.foodcont.2025.111383","DOIUrl":"10.1016/j.foodcont.2025.111383","url":null,"abstract":"<div><div>Pesticides are important hazards affecting food safety. The number of approved active substances in European Union (EU) for minor crops has declined, causing problems for vegetable protection. Therefore, the first purpose of this large−scale study was to assess the occurrence of pesticides in Polish minor crops (590 samples), including bulb, brassica, root and tuber, leafy, stem, fruiting, and legume vegetables. Moreover, the second purpose was the estimation of toxicological health risk. Pesticides were found in 39.8 % of samples, including not approved pesticides (10.3 %). Of the 535 compounds, 53 were detected by GC–LC/MS/MS (up to 7.6 mg kg<sup>−1</sup>). Pendimethalin and not approved chlorpyrifos were the most frequently determined. EU maximum residue level (MRL) exceedances were noted in 5.1 % of samples and the highest was recorded for chlorpyrifos in dill. Not acceptable acute health risk was determined for children consuming parsnip which contained linuron (180.6 %) and lettuce with beta−cyfluthrin (125.6 %) and chlorpyrifos (114.2 %) residues. The study highlighted the need for pesticide monitoring and the implementation of innovative solutions in agricultural practice to protect Polish minor crops in the fields.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"176 ","pages":"Article 111383"},"PeriodicalIF":5.6,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143882177","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}

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