Food Control最新文献

{"title":"PVKK-Stacking: A novel stacking method based on spectral data diversity and meta-feature optimization for adulteration analysis of Tieguanyin tea","authors":"Zile Fang,&nbsp;Yaoming Kang,&nbsp;Zhuolin Han,&nbsp;Yushan Liu,&nbsp;Jiayi Han,&nbsp;Jiachun Zhuang,&nbsp;Qinglin Chen,&nbsp;Zhigang Zhao","doi":"10.1016/j.foodcont.2025.111687","DOIUrl":"10.1016/j.foodcont.2025.111687","url":null,"abstract":"<div><div>Tea adulteration detection poses a critical challenge in food safety regulation, particularly for oolong tea, due to the similar physicochemical properties among its varieties and the limitations of conventional identification methods. Spectroscopic techniques, with their non-destructive, accurate, and efficient characteristics, offer an effective solution to this challenge. However, given the complexity and diversity of adulterant compositions, traditional individual models based on spectral analysis generally suffer from limited prediction accuracy and poor cross-variety generalization, making them inadequate for detection across different adulteration scenarios. To address this technical bottleneck, a novel PVKK-Stacking method was proposed. This method combined multiple spectral preprocessing and variable selection methods to generate diverse spectral data for the base models, thereby provided comprehensive complementary information for the stacking ensemble learning. Furthermore, base models were pruned through K-means clustering and subsequently integrated using a KPLSR meta-model. This study focused on detecting adulteration in Tieguanyin, a classic oolong tea, using four other highly similar oolong tea varieties to prepare adulterated samples. Experimental results demonstrated that the PVKK-Stacking method achieved certain improvements over the compared individual model and ensemble methods, and exhibited exceptional stability, demonstrating reliable cross-variety generalization capability. Moreover, as an ensemble learning method, PVKK-Stacking has been optimized to reduce prediction time. The proposed method provides a highly reliable solution for detecting oolong tea adulteration, holding significant practical value in ensuring tea quality and safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111687"},"PeriodicalIF":6.3,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144997667","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":"Ensuring process safety: validating industrial cookie and waffle production with a surrogate strain","authors":"Fatima Taghlaoui ,&nbsp;Mariem Somrani ,&nbsp;Anja De Loy-Hendrickx ,&nbsp;An Vermeulen ,&nbsp;Frank Devlieghere","doi":"10.1016/j.foodcont.2025.111688","DOIUrl":"10.1016/j.foodcont.2025.111688","url":null,"abstract":"<div><div>This study validated industrial baking processes for sugar waffles and cookies for the effective inactivation of vegetative pathogens. Although sweet bakery products are mostly perceived as microbial-safe, epidemiological data indicate foodborne outbreaks in flour and flour-related products caused mainly by Shiga toxin-producing <em>Escherichia coli</em> (STEC) and <em>Salmonella</em> spp. This study's first step compared observed inactivation of pathogen and potential surrogates during a lab-scale cookie baking process. Therefore, the flour was inoculated with one of the surrogates, i.e., <em>Enterococcus faecium</em> NRRLB-2354, <em>Enterococcus faecium</em> LMG11397, or <em>Escherichia coli</em> P1, or inoculated with one of the pathogenic strain(s), i.e., a <em>Listeria monocytogenes</em> cocktail, <em>Salmonella</em> Senftenberg, <em>E. coli</em> O157:H7 cocktail, or <em>Salmonella</em> spp. cocktail. Each dough was baked for 1, 2, 3, 4, 5, 7.5, and 10 min at 205 °C. The <em>Salmonella</em> spp. cocktail and <em>E. faecium</em> NRRLB-2354 showed the lowest observed inactivation and similar inactivation kinetics (remaining viable after a 10-min bake). Therefore, <em>E. faecium</em> NRRLB-2354 was chosen as the most suitable surrogate and used with the <em>Salmonella</em> spp. cocktail in a lab baking process for sugar waffles (195 s at 177 °C) to validate the surrogate in this food product. The reduction of <em>E. faecium</em> NRRLB-2354 was between 7.6 and 9.0 log CFU/g after the baking process of sugar waffles, which was similar to that of <em>Salmonella</em> spp. cocktail. Finally, the industrial baking processes of speculoos cookies and sugar waffles were validated with <em>E. faecium</em> NRRLB-2354, achieving a more than 7-log reduction in both processes, guaranteeing the absence of vegetative pathogens after baking.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111688"},"PeriodicalIF":6.3,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145005260","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":"A comprehensive analysis of inspection and audit reports in animal-derived food production by local competent authorities: A study from Emilia-Romagna, Italy (2020–2024)","authors":"Alfonso Rosamilia ,&nbsp;Maria Luisa Bartczak ,&nbsp;Claudia Travaglio ,&nbsp;Silvia Vianello ,&nbsp;Stefano Benedetti ,&nbsp;Francesca Vergani ,&nbsp;Marco Pierantoni ,&nbsp;Antonio Poeta ,&nbsp;Chiara Guarnieri ,&nbsp;Daniele Fabbri ,&nbsp;Giovanni Dell’Orfano ,&nbsp;Paolo Gandolfi ,&nbsp;Giuseppe Diegoli ,&nbsp;Anna Padovani ,&nbsp;Marcello Trevisani","doi":"10.1016/j.foodcont.2025.111686","DOIUrl":"10.1016/j.foodcont.2025.111686","url":null,"abstract":"<div><div>Food safety is essential to public health and is ensured through official controls that verify compliance across the food supply chain. This study examines the frequency and nature of non-compliances identified through inspections and audits in Emilia-Romagna, Italy, from 2020 to 2024. A survey explored challenges faced by veterinarians in official controls. Over 540,000 inspections and 40,000 audits were performed in ≈3000 production activities handling products of animal origin. Inspection non-compliance rates remained low, from 1.7 % in 2020 to around 2.3–2.4 % in later years. Few inspections led to enforcement actions: 89 legal referrals, 151 administrative penalties, and 55 product seizures. Audits showed higher non-compliance rates (4.6 %), particularly in poultry slaughterhouses (8.5 %) and meat processing facilities (7.2 %), though rarely resulting in sanctions. The study underscores methodological and functional differences between inspections and audits, the former being more effective in identifying operational issues, and the latter in detecting systemic deficiencies. While audits revealed more non-compliances, this quantitative difference lacks consistent support from broader literature and deeper analysis, suggesting both tools have complementary strengths shaped by context and methodology. The Complaint Index highlighted imbalances in inspection frequency, pointing to sectors where resources could be better allocated. However, limitations such as fragmented data systems hinder comprehensive risk-based planning. Official veterinarians' survey responses indicated a need for improved training, better checklists, and time optimization. The findings advocate for a transition from broad risk categories to targeted, risk-based inspections, supported by digital tools to enhance the efficiency and effectiveness of official controls.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111686"},"PeriodicalIF":6.3,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144997670","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":"Attachment of Listeria monocytogenes to corn salad","authors":"Tim Hoffmann,&nbsp;Agnes Weiss","doi":"10.1016/j.foodcont.2025.111653","DOIUrl":"10.1016/j.foodcont.2025.111653","url":null,"abstract":"<div><div><em>Listeria monocytogenes</em> is an important foodborne pathogen because of its high hospitalization and mortality rate. The Commission Regulation (EU) 2024/2895 tightens the detection limit for <em>L. monocytogenes</em> at the end of food's shelf life to not detectable in 25 g food. In this context, food hygiene measures and storage conditions need to be reconsidered. Little is known about how <em>L. monocytogenes</em> attaches to vegetables such as corn salad. Therefore, the aim of this study was to investigate the attachment and colonization of <em>L. monocytogenes</em> on corn salad and the ability of <em>L. monocytogenes</em> to grow and form biofilm. Sterile corn salad was cultivated and colonization of <em>L. monocytogenes</em> was imaged by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Two vegetable isolates and one of mammalian origin were tested for their potential to form biofilm in BHI and LB broth as well as in corn salad medium. For qualitative investigations, biofilm formation of the green fluorescent protein expressing strain NCTC 10887 was imaged <em>via</em> 3D-CLSM, and quantitative image analysis was performed with the “BiofilmQ” software. The biofilm formed in corn salad medium showed different architectural features than in BHI and LB broth. <em>L. monocyotgenes</em> colonized the leaf surface in a homogenous, undirected manner. The stomata of corn salad were densely colonized and the cells formed string-like structures. Furthermore, CLSM showed that layer formation of cells occurred which gives rise to the hypothesis that a biofilm was formed.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111653"},"PeriodicalIF":6.3,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144997665","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 electric and electromagnetic fields treatments combined with modified atmosphere package on the storage quality of fresh-cut cucumbers (Cucumis sativus L.)","authors":"Hao Shi ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Chunyan Lei","doi":"10.1016/j.foodcont.2025.111684","DOIUrl":"10.1016/j.foodcont.2025.111684","url":null,"abstract":"<div><div>Fresh-cut cucumber (FCC), as one of the most important raw material in vegetable salads, is highly susceptible to quality problems during storage. High voltage electrostatic field (HVEF), as a non-thermal, low energy consumption, and residue free physical field technology, can effectively control the microbial content in food. Electromagnetic fields (EMF) have also been found to have significant effects on microbial proliferation. In this study, a combination of HVEF and EMF was used to treat FCCs in modified atmosphere packaging (MAP) and their storage quality was monitored. It was found that the combination of HVEF and EMF treatment under appropriate parameter conditions can significantly reduce the initial microbial content in FCCs, from 3.71 Log CFU/g to &lt;2.30 Log CFU/g, without having a negative impact on the original cell structure and enzyme system. Combined with MAP, it can effectively reduce the damage to the cell structure of FCCs during storage, thereby reducing weight loss rate and delaying the changes in pH, conductivity, and total soluble solid content during storage. In addition, delaying the changes in peroxidase, polyphenol oxidase and lipoxygenase enzyme activity could also reduce the generation of malondialdehyde and the membrane lipid oxidation and structural damage it brings, reduce the loss of chlorophyll, ascorbic acid, and phenolic substances, and ultimately maintain the sensory characteristics of cucumber slices such as color, texture, appearance, and flavor. Compared with the control group (6 days), the combination of HVEF and EMF treatment with MAP can effectively extend the shelf life of FCCs to 9–12 days.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111684"},"PeriodicalIF":6.3,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916335","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":"Face-off: Shark or pork? DNA barcoding authentication and labelling analysis of shark products (intestine and stomach) available on Chinese e-commerce","authors":"Xia Zhang ,&nbsp;Lara Tinacci ,&nbsp;Alice Giusti ,&nbsp;Huiru Kang ,&nbsp;Sihui Li ,&nbsp;Weide Deng ,&nbsp;Yuan Li ,&nbsp;Zhenzhu Sun ,&nbsp;Hongyuan Peng ,&nbsp;Lu Zou ,&nbsp;Xinjie Li ,&nbsp;Andrea Armani ,&nbsp;Jing Wen","doi":"10.1016/j.foodcont.2025.111685","DOIUrl":"10.1016/j.foodcont.2025.111685","url":null,"abstract":"<div><div>Systematic monitoring of the shark product supply chain is essential to ensure traceability, uphold consumer transparency, and contribute to species conservation. In this study, 69 shark products, 48 shark stomachs (SH_s) and 21 shark intestines (SH_i), were sourced from Chinese e-commerce platforms. First, information to consumers was evaluated by 1) analyzing data provided on the product web page and 2) assessing the products label compliance with the current Chinese labelling standard (GB7718-2011); then the products were molecularly authenticated by DNA barcoding to assess eventual substitution cases. An inaccurate presentation to consumers was highlighted for all products, being exclusively designated by their general trade names, without reference to scientific name, or other details that would facilitate the products characterization. DNA barcoding results confirmed the allocation of 40.6 % of the products to <em>Prionace glauca</em> (blue shark) and, of 59.4 % of products to <em>Sus scrofa</em> (pork), in a clear instance of substitution-based adulteration. This case represents an unprecedented incident of a total substitution of a seafood product with a non-aquatic animal product. This result not only raises concerns about economically motivated fraud but also underscores a significant violation of consumer rights and the protection of ethically or religiously driven dietary choices. Finally, potential public health issues associated with biological or chemical risk linked to farmed animals must not be disregarded. This evidence, when considered in conjunction with the absence of specific regulatory oversight for non-prepackaged food and seafood labelling, serves to emphasize the challenges and the urge in ensuring product traceability, consumer protection, and sustainability in the seafood supply chain.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111685"},"PeriodicalIF":6.3,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144920370","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":"Acoustic-vibration detection of moldy pear core: a novel approach combining image coding and hybrid deep learning","authors":"Kang Zhao ,&nbsp;Yue Yang ,&nbsp;Yunhao Zhang ,&nbsp;Ye Song ,&nbsp;Tao Shen","doi":"10.1016/j.foodcont.2025.111683","DOIUrl":"10.1016/j.foodcont.2025.111683","url":null,"abstract":"<div><div>The common acoustic-vibration detection technology for pears with moldy core had weak adaptive extraction ability and low accuracy in distinguishing early moldy pear cores. To address this issue, this study proposed an \"single-point excitation and dual-point sensing\" acoustic-vibration method combined with the image coding and hybrid deep learning model. The self-designed acoustic-vibration testing system was used to obtain the acoustic-vibration signals of pears. The acoustic-vibration signals were transformed into the feature images using the improved image encoding methods. Subsequently, the DSC-SqueezeNet feature extractor improved by the deep separable convolution (DSC) and the vision transformation (ViT) feature extractor was used to adaptively extract the deep features related to the moldy pear core. Then, the t-SNE method was used to perform the qualitative and quantitative clustering analysis on the deep features extracted by the two feature extractors. The quantitative analysis results showed that the deep features extracted by DSC-SqueezeNet from multi-scale asymmetric recurrence plots (MARP) feature images outperformed those extracted by ViT in terms of inter-class separation (DB = 0.1981) and intra-class compactness (CH = 4409.7842), and were more effective in characterizing the detailed information in the response signal images of the three pear categories. Finally, the deep features extracted from the optimal feature images were input into the two classifiers: multi-layer perceptron (MLP) and extreme gradient boosting (XGBoost). The hyperparameters of MLP and XGBoost classifiers were optimized by the Optuna algorithm to construct the DS-OPMLP model and DS-OPXG model for identifying the pears with moldy core. The classification results indicated that the DS-OPXG discrimination model established by the multi-scale asymmetric recurrence plots (MARP) as input has the higher classification accuracy of 95.83 % on the test set, which was 5.56 percentage points higher than that of the DS-OPMLP model. The sensitivity and specificity for the mildly moldy pear core were 96.15 % and 95.65 %, respectively. Also, the ablation experiments were executed to verify the effectiveness of the fusion of DSC and XGBoost. The DS-OPXG model only distinguished one mild moldy core pear as significant moldy core pear for the external validation set. The classification accuracy was 90.48 % for healthy pears, 97.44 % for the pears with mild moldy core and 86.49 % for the pears with significant moldy core. Therefore, the DS-OPXG model constructed by the MARP and hybrid deep learning can effectively capture the detail information of the acoustic-vibration signal and further improve the discrimination accuracy for the pears with the mild moldy core. This holds great significance for the practical application of acoustic-vibration detection of internal diseases in pears.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111683"},"PeriodicalIF":6.3,"publicationDate":"2025-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145005297","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":"Deep learning-enhanced multi-modal data fusion for predicting gel strength and water holding capacity in ultrasonically processed pork","authors":"Huanhuan Li ,&nbsp;Chenhui Li ,&nbsp;Xorlali Nunekpeku ,&nbsp;Wei Sheng ,&nbsp;Wei Zhang ,&nbsp;Selorm Yao-Say Solomon Adade","doi":"10.1016/j.foodcont.2025.111680","DOIUrl":"10.1016/j.foodcont.2025.111680","url":null,"abstract":"<div><div>Improving gel quality in minced pork remains a key challenge in the meat processing industry, affecting both product integrity and consumer satisfaction. This study explores the use of ultrasonic treatment (UT) to enhance the gel strength and water-holding capacity (WHC) of minced pork, and develops a multimodal, non-destructive prediction model based on fused spectral and image data. UT was applied at varying durations, with a 20-min treatment yielding optimal gel strength (338.2 g × cm) and WHC (77.87 %). To understand the physicochemical mechanisms behind these improvements, Raman spectroscopy and image-based texture analysis were employed. Raman results showed significant alterations in protein secondary structure, including unfolding and reorganization, while Gray Level Co-occurrence Matrix (GLCM) analysis of gel surfaces indicated increased structural uniformity and reduced randomness. These complementary features were integrated using a low-level data fusion strategy and modeled using Extreme Learning Machine (ELM), Support Vector Machine (SVM), and Convolutional Neural Network (CNN). The CNN model trained on augmented fused dataset achieved the highest prediction accuracy (Rp = 0.8954 for gel strength; Rp = 0.8887 for WHC), demonstrating the potential of combining chemical and spatial descriptors for real-time quality monitoring. This study not only confirms the effectiveness of ultrasound in improving pork gel quality but also introduces a robust and interpretable framework for intelligent meat processing and non-invasive quality assessment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111680"},"PeriodicalIF":6.3,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916333","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":"Using encapsulated essential oils to control food spoilage: encapsulation techniques, release methods, and preservation strategies-A comprehensive review","authors":"Rui Xiao ,&nbsp;Yin Feng ,&nbsp;Xinyu Zhang ,&nbsp;Zhipeng Jiang ,&nbsp;Wenwen Chen ,&nbsp;Xue Ding ,&nbsp;Gang Yang ,&nbsp;Liu Yang","doi":"10.1016/j.foodcont.2025.111679","DOIUrl":"10.1016/j.foodcont.2025.111679","url":null,"abstract":"<div><div>Food waste is a major barrier to sustainable development, highlighting the need for effective preservation technologies. Essential oils (EOs) have promising antimicrobial and antioxidant properties but face challenges due to their volatility, instability, and strong odor. Encapsulation technology is essential for their effective use, but it should be viewed as a means to enhance the application of EOs in food preservation. This paper initially provides a concise overview of the preservation mechanisms of EOs and the predominant encapsulation methods, establishing a strategic foundation for the study. It then conducts a critical review of five principal preservation application strategies: edible coatings, active packaging films, preservation pads, preservation sachets, and preservation hydrogels. The analysis delves into their design principles, release behaviors, applicable scenarios, and existing challenges. The focus is on a systematic review of how encapsulated EOs can effectively contribute to food preservation practices through diverse application strategies. Notably, this paper offers the first comprehensive summary of the \"preservation pads\" strategy utilizing electrospinning technology and proposes three highly promising future application strategies: \"preservation cards,\" \"preservation nets,\" and \"preservation foams,\" with the aim of broadening the application scope and universality of EOs preservation systems. Finally, the paper addresses environmental and safety considerations pertinent to the application of EOs. This paper seeks to offer an extensive array of strategic insights and theoretical foundations to advance the development of next-generation high-performance, intelligent, and environmentally sustainable EO-based food preservation systems.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111679"},"PeriodicalIF":6.3,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913345","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":"Infrared spectroscopy combined with deep learning to describe the textural properties of cooked rice from raw materials: revealing spectral variations and internal correlations during processing","authors":"Rui Tang ,&nbsp;Ting Yu ,&nbsp;Zi Li ,&nbsp;Junru Wu ,&nbsp;Xiaoming Zheng ,&nbsp;Leiqing Pan ,&nbsp;Yang Chen ,&nbsp;Kun Duan ,&nbsp;Hui Dong ,&nbsp;Weijie Lan","doi":"10.1016/j.foodcont.2025.111681","DOIUrl":"10.1016/j.foodcont.2025.111681","url":null,"abstract":"<div><div>This study investigates the potential to describe the textural properties of cooked rice directly based on their infrared spectroscopy of raw materials, including hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness. Near-infrared (NIR) and mid-infrared (MIR) spectroscopy were collected from a large variability of 122 rice varieties in Asian region. The analysis of spectral variance highlighted the thermal processing induced intensive variations of NIR wavelength at 1380 nm and MIR wavenumbers at 890 cm⁻¹. Furthermore, specific spectral regions around 2000 nm and 980 cm⁻¹ showed strong correlations during rice cooking, associated with starch and moisture changes. Convolutional neural networks models based on the NIR and MIR spectrum of cooked rice can satisfactorily predict their textural properties, particularly the hardness with <em>R</em>_<em>v</em>^<em>2</em> of 0.92 and 0.95, respectively. Notably, support vector machine models based on the selected MIR and NIR spectral variables of raw materials can directly describe the texture of cooked rice, with the <em>R</em>_<em>v</em>^<em>2</em> ≥ 0.90. These results demonstrate that infrared spectroscopy combined deep learning to describe the textural properties of cooked rice from raw materials.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"180 ","pages":"Article 111681"},"PeriodicalIF":6.3,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144913346","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}