Food Control最新文献

{"title":"Application of endolysin LysPEF1-1 with cinnamon bark against planktonic and mixed-species biofilm cells of Listeria monocytogenes and Enterococcus faecalis on various food and food contact surfaces","authors":"Chen Wang ,&nbsp;Yunzhi Lin ,&nbsp;Haomin Ye ,&nbsp;Mahmoud Zayda ,&nbsp;Mohamed El-Telbany ,&nbsp;Aye Thida Maung ,&nbsp;Lianzhong Ai ,&nbsp;Yoshimitsu Masuda ,&nbsp;Ken-ichi Honjoh ,&nbsp;Takahisa Miyamoto","doi":"10.1016/j.foodcont.2025.111933","DOIUrl":"10.1016/j.foodcont.2025.111933","url":null,"abstract":"<div><div>As a major foodborne pathogen, <em>Listeria monocytogenes</em> poses a significant public health risk not only due to the presence of planktonic cell existing in food system, but also through its ability to integrate into biofilm matrices formed via co-cultivation with other bacterial species on various surfaces during food processing. In this study, commercially available cinnamon bark essential oil (C.b.EO) and endolysin LysPEF1-1 were used to investigate their synergistic effects on <em>Listeria monocytogenes in vitro</em> and their efficacy in disrupting mixed-species biofilms of <em>L. monocytogenes</em> and <em>Enterococcus faecalis</em>. The results showed that at 37 °C, treatment with 50 μg/mL LysPEF1-1 and 0.05 % C.b.EO led to a maximum bacterial reduction of over 5.3 log after incubation for 12 h, with viable counts decreasing below the lower detection limit and no regrowth observed after 48 h of incubation. Similar synergistic effects were observed on pasteurized milk and cheese surfaces, resulting in a reduction of 0.6 and 1.2 log on cheese surfaces at 25 and 37 °C, respectively. Compared to single-species biofilms, mixed-species biofilms containing <em>L. monocytogenes</em> and <em>E. faecalis</em> exhibited significantly enhanced biofilm formation both at 25 and 37 °C, particularly at a 1:1 cell ratio. The combined treatment with LysPEF1-1 and C.b.EO exhibited stronger biofilm removal action than either agent alone, reducing viable biofilm counts by 1.7, 2.5, and 3.4 log CFU/well at 4, 25, and 37 °C, respectively, on polystyrene surfaces. A significant reduction in biofilm cells was also observed on the 304 stainless steel and cabbage leaf surfaces, suggesting a great potential of this combination for eliminating mixed-species biofilms on food contact surfaces.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111933"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837625","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":"Time-dependent accumulation of biogenic amines and microbial succession during dry-aging of Beef: safety implications","authors":"Ana J. Ribeiro ,&nbsp;Juliana Milheiro ,&nbsp;Fernando M. Nunes ,&nbsp;Teresa B. de Carvalho ,&nbsp;Joana B. Barbosa ,&nbsp;Filipe Silva ,&nbsp;Paula Teixeira ,&nbsp;Cristina M. Saraiva","doi":"10.1016/j.foodcont.2025.111948","DOIUrl":"10.1016/j.foodcont.2025.111948","url":null,"abstract":"<div><div>Dry-aging of beef under controlled temperature, humidity and airflow reshapes the surface microbiota and may influence biogenic amine (BA) accumulation. In this study, culture-based enumeration, 16 S rRNA gene profiling of combined crust + inner meat, and validated HPLC quantification of BAs were integrated to track safety- and quality-relevant changes over 60 days. Sequencing showed Pseudomonadota and Bacillota consistently &gt;95 % of reads; communities were dominated by <em>Pseudomonas</em>, <em>Brochothrix</em> and <em>Psychrobacter</em>, with <em>Acinetobacter</em> rising at mid-aging. Alpha diversity peaked at day 35 (Shannon 1.33 → 2.12; overall <em>P</em> = 0.0225; day 35 vs day 1, adjusted <em>P</em> = 0.0069) and became heterogeneous by day 60. Culture confirmed a surface-led, aerobic succession: crust counts increased and <em>Pseudomonas</em> reached 5.6 log CFU/g at day 60, whereas inner-muscle counts declined across groups; pathogens were not detected. In the inner meat, cadaverine rose from non-detectable to 31 ± 37 mg/kg at day 60 <em>P</em> &lt; 0.001), spermine peaked at day 35 (52 ± 14 mg/kg; <em>P</em> &lt; 0.001), while histamine remained &lt;5 mg/kg and other BAs showed no significant change. All inner-meat BAs remained below commonly cited concern ranges, though late-stage variance indicates sporadic hot spots, likely reflecting diffusion from the crust and proteolysis-enabled precursor supply. Integrating microbes and metabolites identified two ecological–metabolic tendencies linking psychrotrophic genera with polyamines or diamines. In practice, day 35 emerges as a quality “sweet spot,” whereas approaching day 60 warrants tighter surface management and targeted monitoring of pseudomonads, Enterobacteriaceae and cadaverine/putrescine.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111948"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939341","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":"From fermentation to storage: Innovative development of nanosensing technology and biological regulation strategies for the full lifecycle control of ethyl carbamate","authors":"Yanmei Zhu ,&nbsp;Bowen Wang ,&nbsp;Mengyao Liu ,&nbsp;Hehe Li ,&nbsp;Dongrui Zhao ,&nbsp;Baoguo Sun ,&nbsp;Jinyuan Sun","doi":"10.1016/j.foodcont.2026.111959","DOIUrl":"10.1016/j.foodcont.2026.111959","url":null,"abstract":"<div><div>Ethyl carbamate (EC) is a harmful substance with genotoxicity and carcinogenicity, which is inevitably formed during the brewing process of alcoholic beverages. Therefore, it is necessary to study the generation pathway and safety control of EC. This article focuses on introducing the metabolic pathways of EC in alcoholic beverages - the metabolic pathways of nitrogen-containing compounds in raw materials, the transformation reactions of precursor substances at different brewing stages, and the metabolic effects of microorganisms (yeast/lactic acid bacteria). By revealing the key influencing factors, optimize the brewing process to regulate EC production. At the technical level, first explores the advantages of the improved traditional detection methods, with a focus on discussing the nanosensing technology driven by molecularly imprinted polymers and fluorescent nanozymes, which enhances the sensitivity and portability of EC detection through multimodal signal output and innovative nanomaterials. Furthermore, enzyme degradation and genes regulate microbial metabolism offer novel approaches to controlling EC residues at the source, promoting green production and preventing flavor loss. This article aims to provide references for the safety research of alcohol beverage products and the future development direction of related fields.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111959"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145939338","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":"Process monitoring of reduced-sodium table olive fermentation using vibrational spectroscopy","authors":"Daniel Schorn-García ,&nbsp;Jokin Ezenarro ,&nbsp;Elisavet Vakouli ,&nbsp;Maria Kazou ,&nbsp;Efstathios Z. Panagou","doi":"10.1016/j.foodcont.2025.111891","DOIUrl":"10.1016/j.foodcont.2025.111891","url":null,"abstract":"<div><div>Table olives are a key product of the Mediterranean diet, yet their production by fermentation remains a traditional process characterized by high variability. Reliable monitoring tools are therefore needed to ensure product safety, quality, and regulatory compliance. This study evaluated mid-infrared (MIR) and Raman spectroscopy as process analytical technologies (PAT) for monitoring cv. Kalamata natural black table olive fermentation over 145 days. Also, as the industry aims to reduce sodium content in line with public health recommendations, the proposed monitoring approach was tested in different NaCl/KCl substitution ratios (0–75 %). Classical microbiological analyses confirmed that lactic acid bacteria (LAB) dominated all fermentations, with KCl substitution supporting faster acidification and higher titratable acidity, consistent with enhanced LAB growth. Both spectroscopic techniques captured temporal biochemical dynamics: MIR was more sensitive to salt substitution effects, while Raman provided complementary information on gradual temporal changes. Substantial intra- and inter-olive variability underscored the biological heterogeneity of the matrix as the main source of spectral noise. ANOVA simultaneous component analysis (ASCA) confirmed fermentation time as the dominant factor of variance, with substitution exerting smaller but significant effects. Partial least squares (PLS) regression enabled indirect prediction of brine parameters (pH, titratable acidity, LAB counts) from olive spectra, while the evolving window dissimilarity index (EWDI) improved detection of deviations in fermentation trajectories compared to traditional multivariate statistical process control (MSPC). Overall, the integration of MIR and Raman spectroscopy within a PAT–MSPC framework provides a robust, non-invasive strategy for real-time monitoring of olive fermentations, supporting the development of reduced-sodium products without compromising safety or quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111891"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665486","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":"Evaluating the reuse of greywater for irrigating ground-level fresh produce: A microbiological risk assessment of generic Escherichia coli contamination on lettuce in Chile","authors":"Andrew Stiven Ortiz-Balsero ,&nbsp;Constanza Avello Lefno ,&nbsp;Bing Wang","doi":"10.1016/j.foodcont.2025.111940","DOIUrl":"10.1016/j.foodcont.2025.111940","url":null,"abstract":"<div><div>Chile's water scarcity crisis, exacerbated by prolonged droughts and growing agricultural demand, highlights the need for innovative solutions such as reusing treated greywater for irrigation. This study employed a Quantitative Microbial Risk Assessment (QMRA) model to assess the microbial safety of greywater reuse for irrigating lettuce, a crop consumed raw and sensitive to the quality of irrigation water. The QMRA model assessed risks of generic <em>Escherichia coli</em> contamination across the production chain, from seedling to retail. Baseline scenarios compared contamination risks from untreated greywater, surface water, and groundwater, while treatment scenarios evaluated primary treatments (wetland-based and microfiltration systems) paired with secondary disinfection methods (chlorine dioxide, ozone, and ultraviolet light). Findings indicated that untreated greywater posed significant risks, exceeding the <em>E. coli</em> Chilean safety threshold in 85 % of Spring/Summer and 82 % of Fall/Winter cases. Integrated primary and secondary treatments effectively reduced microbial levels in the final products by over 5 logs, meeting international safety standards. Additional analyses indicated that soil management practices and post-harvest handling substantially influenced microbial risk. Model outputs revealed that insufficient refrigeration allowed <em>E. coli</em> levels to exceed safety thresholds within 30 h at ambient temperature, highlighting the need for consistent temperature control during storage and transport. Overall, the model demonstrates that treated greywater can be safely reused for irrigation when supported by effective treatment and good agricultural practices. This study provides a quantitative framework for assessing microbial risks in water reuse systems, which can inform sound regulatory decisions that promote sustainable water management and protect public health.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111940"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837195","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":"AI-driven rapid non-destructive authentication of fresh and frozen meat from multiple species using NIR spectroscopy with reference to physicochemical and bioactive markers","authors":"Nayeem Mia ,&nbsp;Md. Abul Hashem ,&nbsp;Han-Sul Yang ,&nbsp;Jin-Kyu Seo","doi":"10.1016/j.foodcont.2025.111921","DOIUrl":"10.1016/j.foodcont.2025.111921","url":null,"abstract":"<div><div>Rapidly accurate identification of meat species and storage conditions is critical for consumer protection, quality assurance, and fraud prevention in the meat supply chain. This study demonstrates that near-infrared (NIR) spectroscopy can serve as a rapid, non-destructive tool for multi-class meat authentication, capturing species-specific and storage-dependent variations that are traditionally assessed through time-consuming, costly, and expertise-intensive physicochemical, oxidative, chemical, and bioactive analyses. A total of 1200 meat samples from beef, chevon, and chicken were scanned across 700–1100 nm, generating 12,000 NIR spectra. Physicochemical and oxidative parameters, along with chemical composition and major bioactive compounds, including fatty acids, volatile compounds, and heterocyclic aromatic amines, were measured to validate the discriminatory power of NIR. Frozen meat exhibited higher pH, lipid oxidation, shear force, and cooking loss, accompanied by decreased redness.</div><div>Furthermore, species-specific chemical and bioactive profiles provided additional confirmation of classification potential. Dimensionality reduction using Principal Component Analysis (PCA) and nonlinear embedding revealed clear separability of fresh and frozen samples across species. Machine learning models achieved high accuracy, with Logistic Regression and Neural Networks reaching the best classification. Chevon (Fresh) remained the most challenging class due to spectral and biochemical overlaps. Learning curve analyses indicated robust generalization for most models, with ensemble and neural network approaches benefiting from larger datasets. Decision boundary visualization highlighted contrasts between linear and nonlinear classifiers, as well as the smoothing effects of ensemble averaging. Overall, the integration of NIR spectroscopy with multi-type reference markers provides an efficient, accurate, and non-destructive approach for simultaneous meat authentication.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111921"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145798120","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":"Chlorinated and brominated contaminants in Italian chicken eggs from different housing systems","authors":"Roberta Ceci ,&nbsp;Silvia D'Antonio ,&nbsp;Alfonso De Benedictis ,&nbsp;Giuseppe Di Bernardo ,&nbsp;Alwyn R. Fernandes ,&nbsp;Manuela Leva ,&nbsp;Romolo Salini ,&nbsp;Giampiero Scortichini ,&nbsp;Giulio Tammaro ,&nbsp;Gianfranco Diletti","doi":"10.1016/j.foodcont.2025.111943","DOIUrl":"10.1016/j.foodcont.2025.111943","url":null,"abstract":"<div><div>Chicken eggs are universally consumed and produced globally using different rearing and husbandry systems. Eggs accumulate a range of contaminants through physiological and environmental mechanisms, with contamination levels being regulated in some regions such as the EU. This study used a unique method which allowed simultaneous determination of commonly occurring toxic environmental contaminants - polychlorinated dibenzo-<em>p</em>-dioxins/dibenzofurans (PCDD/Fs), polychlorinated biphenyls (PCBs), polybrominated diphenylethers (PBDEs), and hexabromocyclododecanes (HBCDDs) in the same sample. This methodology was used to investigate Italian eggs raised by three different chicken rearing systems – caged, barn and organic. Despite generally higher (literature) reported levels of these contaminants in organic produce, the study data showed remarkably similar contamination across the three systems. Contamination levels were generally lower (considerably below regulated levels) than literature reports, including in Italian eggs. Mean (and maximum) concentrations detected were 0.14 (0.58) pg TEQ/g fat for PCDD/Fs plus dioxin like-PCBs (DL-PCBs), 0.51 (2.0) ng/g fat for non-dioxin-like PCBs (NDL-PCBs) 1.08 (3.85) ng/g fat for ΣPBDE₁₀, and 0.12 (0.44) ng/g fat for HBCDDs. The only significant differences were found for DL-PCBs and NDL-PCBs in caged chicken eggs compared to the other two systems. The low levels of contamination, particularly in organic eggs may result from:<ul><li><span>•</span><span><div>high levels of control with respect to animal housing and regulation on feed production</div></span></li><li><span>•</span><span><div>limited accessibility to soil contamination that may arise through high and regular turnover of birds over the same areas which depletes inherent soil contaminants</div></span></li><li><span>•</span><span><div>predominance of samples taken from Northern Italy which generally shows relatively lower contamination levels</div></span></li></ul></div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111943"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880832","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":"Antifungal efficacy and fumigation potential of octanal and (E)-2-octenal against Aspergillus flavus in stored peanut seeds","authors":"Xuelian Zhu ,&nbsp;Yuqi Yang ,&nbsp;Tzuhan Lin ,&nbsp;Weibin Ma ,&nbsp;Yanli Xie","doi":"10.1016/j.foodcont.2025.111937","DOIUrl":"10.1016/j.foodcont.2025.111937","url":null,"abstract":"<div><div>Developing novel methods to safely and effectively prevent mycotoxigenic fungi contamination in agricultural products is critical for protecting food security and human health. The present study investigated the effectiveness of two naturally occurring compounds, octanal and (<em>E</em>)-2-octenal, in controlling <em>Aspergillus flavus</em> contamination in peanut seeds. <em>In vitro</em> tests demonstrated that octanal and (<em>E</em>)-2-octenal exhibited superior antifungal efficacy compared to sorbic acid and that their fumigation effects were significantly more potent than their direct contact inhibitory effects. Octanal and (<em>E</em>)-2-octenal as fumigants could strongly inhibited the growth of <em>A. flavus</em> with the minimum inhibitory concentrations (MIC) of 0.032 and 0.016 g/l air, and minimum fungicidal concentrations (MFC) of 0.04 and 0.02 g/l air, respectively. The results of <em>in vivo</em> tests showed that fumigation with octanal and (<em>E</em>)-2-octenal significantly suppressed the growth of <em>A. flavus</em> in peanut seeds, and (<em>E</em>)-2-octenal fumigation exhibited higher efficacy, preventing the growth of <em>A. flavus</em> in peanut seeds over a 14-day incubation period, with MIC and MFC values 0.8 and 2.5 g/l air, respectively. Notably, after 24 h fumigation with octanal and (<em>E</em>)-2-octenal at 3.5 g/l air, the peanut seeds were exposed to ambient air for 5 days, and still exhibited complete resistance to infection by artificially inoculated <em>A. flavus</em>, revealing that pre-fumigation treatment enabled peanut seeds to resist <em>A. flavus</em> infection within a specific storage period<em>.</em> These findings indicated that octanal and (<em>E</em>)-2-octenal can be used as efficient antifungal fumigants with the potential to protect peanut seeds from <em>A. flavus</em> infection during storage.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111937"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145837592","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":"Highly stable colorimetric hydrogel indicators based on β-cyclodextrin-Assisted Co-pigmentation and machine learning for real-time pork freshness monitoring","authors":"Xiaoxue Han ,&nbsp;Shuaibo Zhang ,&nbsp;Junping Yin ,&nbsp;Shasha Zhang ,&nbsp;Muhammad Waqas ,&nbsp;Yuye Zhong ,&nbsp;Xianwen Ke ,&nbsp;Xinghai Liu","doi":"10.1016/j.foodcont.2025.111915","DOIUrl":"10.1016/j.foodcont.2025.111915","url":null,"abstract":"<div><div>The growing demand for sustainable food safety solutions has spurred the development of non-destructive, real-time monitoring technologies to mitigate waste resulting from food spoilage. In this study, citric acid (CA)-co-pigmented black wolfberry anthocyanins (BW) were incorporated into a biodegradable matrix composed of carboxymethyl cellulose (CMC), β-cyclodextrin (β-CD), and poly (vinyl alcohol) (PVA), forming a highly stable hydrogel-based colorimetric indicator. Compared to BW alone, the dual stabilization strategy—combining CA co-pigmentation and β-CD encapsulation—synergistically enhanced the structural stability of anthocyanins. Hydrogen bonding between CA and BW led to a 1.88-fold and 1.67-fold increase in absorbance at pH 2 and pH 3, respectively. The formation of anthocyanin–β-CD inclusion complexes was confirmed by FT-IR and UV–Vis spectroscopy. The resulting hydrogel exhibited excellent mechanical properties (compression strength: 130 kPa), pronounced pH/ammonia-responsive color transitions (<em>ΔE</em> &gt; 40), and a rapid response to volatile amines within 7 min, enabling real-time monitoring of pork freshness through distinct color changes (rosy red–yellow–green). Leveraging these features, the VGG-16 deep learning model was employed, achieving 95.4 % accuracy in spoilage classification and effectively reducing variability in human visual interpretation. This work integrates advanced material design with artificial intelligence to provide a portable, simple and easily fabricated tool for precise, real-time food quality monitoring across the supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111915"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749055","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":"Suppression of cold-induced phospholipase Dζ1 mitigated chilling injury in green peppers during low-temperature storage","authors":"Xinru Li,&nbsp;Liyao Liu,&nbsp;Xin Dai,&nbsp;Liping Qiao,&nbsp;Laifeng Lu,&nbsp;Qingbin Guo","doi":"10.1016/j.foodcont.2025.111886","DOIUrl":"10.1016/j.foodcont.2025.111886","url":null,"abstract":"<div><div>Low-temperature storage, while effective in extending the shelf life and reducing postharvest losses of perishable produce, can result in chilling injury in cold-sensitive fruits and vegetables. Here, we showed that suppressing the cold-induced gene <em>phospholipase Dζ1</em> through spraying induced gene silencing (SIGS) technology alleviated chilling injury in green peppers during low-temperature storage. Low-temperature storage at 3 °C triggered chilling injury in green peppers, accompanied by increased lipoxygenase activity, electrolyte leakage, and malondialdehyde production. Downregulation of <em>LOX3, PLA1, PLA2, DGK2, PLDζ1</em>, and <em>PLDγ1</em> expression<em>,</em> along with upregulation of <em>PLDα1-1</em> and <em>PLDs</em> following methyl jasmonate fumigation, was associated with enhanced cold tolerance. Following SIGS treatment with double-stranded RNA solutions targeting <em>PLDζ1</em>, <em>PLDγ1</em>, <em>DGK2</em>, <em>PLA2</em>, and <em>LOX3</em>, the production of MDA—an early indicator of chilling injury—decreased, consistent with the downregulation of these target genes. The incorporation of <em>PLDζ1</em>-dsRNA into layered double hydroxide nanocarriers improved the efficiency of SIGS-mediated gene silencing and its effectiveness in mitigating chilling injury in green pepper, leading to increased peroxidase activity and reduced loss of ascorbic acid. Collectively, these results indicated that SIGS provided an alternative method for managing chilling injury in postharvest green peppers.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"183 ","pages":"Article 111886"},"PeriodicalIF":6.3,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145749058","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}