Food Control最新文献_第2页

Enhancing food safety: A systematic review of electrochemical biosensors for pathogen detection – advancements, limitations, and practical challenges 加强食品安全：用于病原体检测的电化学生物传感器的系统综述——进展、限制和实际挑战

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-26 DOI: 10.1016/j.foodcont.2025.111603

Engku Nur Syafirah Engku Abd Rahman , Ahmad Adebayo Irekeola , Nik Yusnoraini Yusof , Chan Yean Yean

{"title":"Enhancing food safety: A systematic review of electrochemical biosensors for pathogen detection – advancements, limitations, and practical challenges","authors":"Engku Nur Syafirah Engku Abd Rahman , Ahmad Adebayo Irekeola , Nik Yusnoraini Yusof , Chan Yean Yean","doi":"10.1016/j.foodcont.2025.111603","DOIUrl":"10.1016/j.foodcont.2025.111603","url":null,"abstract":"<div><div>This systematic review evaluates the performance of electrochemical biosensors in detecting foodborne pathogens, synthesizing findings from 77 studies (1998–2025). While advancements in nanomaterial-based electrodes, bioreceptor selection, and signal amplification techniques have significantly improved sensitivity and specificity, their real-world applicability remains limited. A key limitation identified is the lack of real-world sample validation, with only 1 out of 77 studies conducting direct testing on naturally contaminated food matrices. The over-reliance on spiked samples and pre-enriched bacterial cultures raises concerns about biosensor reliability in uncontrolled food environments. To bridge this gap, future research should emphasize standardisation of validation protocols, real-world testing, and integration with digital technologies such as internet of things (IoT) and artificial intelligence (AI) for real-time food safety monitoring. Establishing regulatory alignment with International Organisation for Standardisation (ISO), Food and Agriculture Organisation (FAO), and Food and Drug Administration (FDA) standards will be crucial in transitioning biosensors from laboratory development to practical deployment in food safety monitoring systems.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111603"},"PeriodicalIF":6.3,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763721","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

Preparation and characterization of pH-sensitive intelligent films based on carboxymethyl chitosan and sodium alginate for preservation monitoring 羧甲基壳聚糖-海藻酸钠盐智能ph敏感膜的制备与表征

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-25 DOI: 10.1016/j.foodcont.2025.111599

Shanshan Tie , Jiawei Ding , Yanyan Li , Wenjia Wang , Yuzhen Li , Li Cao , Xuan Li , Lina Zhao , Shaobin Gu

{"title":"Preparation and characterization of pH-sensitive intelligent films based on carboxymethyl chitosan and sodium alginate for preservation monitoring","authors":"Shanshan Tie , Jiawei Ding , Yanyan Li , Wenjia Wang , Yuzhen Li , Li Cao , Xuan Li , Lina Zhao , Shaobin Gu","doi":"10.1016/j.foodcont.2025.111599","DOIUrl":"10.1016/j.foodcont.2025.111599","url":null,"abstract":"<div><div>Bio-based intelligent film materials have emerged as an effective alternative to traditional petroleum-based food packaging. In this study, different proportions of procyanidins and curcumin were incorporated into carboxymethyl chitosan and sodium alginate solutions, and pH-sensitive intelligent packaging films were successfully prepared by solution-casting method for monitoring freshness and shelf life of food. Compared with the thickness of film without active compounds (92.67 μm), the addition of procyanidins and curcumin made the thickness of films reach 99.67–105.80 μm, and the total dissolved mass and swelling rate decreased. Hydrogen bonds and electrostatic interaction among procyanidins, curcumin, carboxymethyl chitosan and sodium alginate also effectively improved the mechanical properties of films. The films had good UV barrier properties, and their opacity were higher than 10%. When the concentration of procyanidins and curcumin was higher than 25 μg/mL, the radical scavenging ability of DPPH and ABTS of the prepared films could reach more than 50%, and the films had effective inhibitory effects on <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. Moreover, due to the presence of procyanidins and curcumin, the prepared film-forming solutions and films showed different colors in the pH range of 2–12. The application of pH-sensitive films on food could reflect the quality and freshness of shrimp, and effectively prolong the shelf life of grapes. The prepared film also had the advantages of biodegradability and environmental friendliness, which was of great significance for replacing petroleum-based materials and promoting food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111599"},"PeriodicalIF":6.3,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738275","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

Inactivation of Penicillium ochrochloron spores by pulsed light: Mechanism and preservation efficacy in strawberries 脉冲光灭活草莓青霉孢子的机理及保鲜效果

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-25 DOI: 10.1016/j.foodcont.2025.111569

Xiaozhen Cui , Anthony Pius Bassey , Fan Wang , Shudong Xie , Dongnan Li , Linlin Fan , Yongsheng Zhu , Li Bin , Xiaoli Liu

{"title":"Inactivation of Penicillium ochrochloron spores by pulsed light: Mechanism and preservation efficacy in strawberries","authors":"Xiaozhen Cui , Anthony Pius Bassey , Fan Wang , Shudong Xie , Dongnan Li , Linlin Fan , Yongsheng Zhu , Li Bin , Xiaoli Liu","doi":"10.1016/j.foodcont.2025.111569","DOIUrl":"10.1016/j.foodcont.2025.111569","url":null,"abstract":"<div><div><em>Penicillium</em> spp. can contaminate fruits and vegetables at different stages, including harvest, processing, and handling. Hence, this study aimed to investigate the inactivation characteristics and mechanisms of pulsed light (PL) treatment (PL1 = 1.24 J/cm<sup>2</sup>, PL2 = 3.71 J/cm<sup>2</sup>, PL3 = 6.19 J/cm<sup>2</sup>) against <em>P. ochrochloron</em> in strawberries. The PL exhibited a high lethality rate, ranging from 2.15 % to 61.28 %, and significantly decreased the mycelial spheres in PL3 (89.50 %) compared to the control (CK) after treatment (<em>p</em> < 0.05). An increase in treatment dose also corresponded with increased cell wall damage, resulting in rapid leakage of intracellular materials, changes in surface protuberances, and cell lysis in PL-treated spores. PL's effectiveness on the decay rate, color, and SOD enzyme activity of treated strawberries was more apparent as temperature decreased (4, 15, and 25 °C) during storage (<em>p</em> < 0.05). These results indicate that PL can effectively inactivate fungal cells and spores while maintaining the quality characteristics of strawberries during storage, affirming its broad-spectrum efficacy against spoilage and pathogenic microorganisms in food systems.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111569"},"PeriodicalIF":6.3,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763665","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

The impact of O2 and CO2 concentrations of modified atmosphere packaging on the storage quality of the conditioned raw cut steak 气调包装中O2和CO2浓度对调理生切牛排贮藏质量的影响

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-25 DOI: 10.1016/j.foodcont.2025.111601

Xiang-ao Li, Yumeng Sui, Biying Zhang, Zhiming Dong, Baohua Kong, Qian Liu, Qian Chen

{"title":"The impact of O2 and CO2 concentrations of modified atmosphere packaging on the storage quality of the conditioned raw cut steak","authors":"Xiang-ao Li, Yumeng Sui, Biying Zhang, Zhiming Dong, Baohua Kong, Qian Liu, Qian Chen","doi":"10.1016/j.foodcont.2025.111601","DOIUrl":"10.1016/j.foodcont.2025.111601","url":null,"abstract":"<div><div>This study aims to explore the effect of different O<sub>2</sub> and CO<sub>2</sub> concentrations in modified atmosphere packaging (MAP) on storage quality of conditioned raw cut steak (CRC-steak). The physicochemical and quality characteristics of CRC-steak using air palletization (PAL) or MAP with 80 % O<sub>2</sub> + 20 % CO<sub>2</sub> (M80), 60 % O<sub>2</sub> + 40 % CO<sub>2</sub> (M60), and 40 % O<sub>2</sub> + 60 % CO<sub>2</sub> (M40) were monitored during storage, and the bacterial community at the end of storage in each packaging was determined by high-throughput sequencing. The results showed that the MAP treatments maintained better color stability and higher shear force during storage, compared to the PAL treatment. Meanwhile, the M60 and M40 treatments had the longest shelf life of 16 days, the M40 treatment showed the best water retention and the lowest total volatile basic nitrogen value during storage. Additionally, 60 % CO<sub>2</sub> significantly inhibited the growth of <em>Acinetobacter</em> and <em>Wautersiella</em>. At the end of storage, <em>Acinetobacter</em>, <em>Wautersiella</em>, <em>Leuconostoc</em>, and <em>Weissella</em> were the main dominant genera for CRC-steak. Overall, compared with M80 and M60 packaging, the gas ratio corresponding to the M40 packaging (40 % O<sub>2</sub> + 60 % CO<sub>2</sub>) can be considered the optimal MAP gas composition, effectively extending the shelf life and improving the storage quality of CRC-steak.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111601"},"PeriodicalIF":6.3,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763722","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

Improving the prediction performance of soluble solid content in bagged “Cuiguan” pear using Vis/NIR spectroscopy with spectral correction 改进了用光谱校正的可见光/近红外光谱法预测袋装“翠冠”梨可溶性固形物含量的性能

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-24 DOI: 10.1016/j.foodcont.2025.111596

Yiran Zhao , Qingqing Li , Changqing An , Kun Tao , Yida Yu , Huirong Xu

{"title":"Improving the prediction performance of soluble solid content in bagged “Cuiguan” pear using Vis/NIR spectroscopy with spectral correction","authors":"Yiran Zhao , Qingqing Li , Changqing An , Kun Tao , Yida Yu , Huirong Xu","doi":"10.1016/j.foodcont.2025.111596","DOIUrl":"10.1016/j.foodcont.2025.111596","url":null,"abstract":"<div><div>Bagging is a common agricultural technique used during the growth of “Cuiguan” pears. It also effectively protects the pears during harvesting, transportation, and storage. However, the covering effect of the fruit bag and its material significantly affect the prediction accuracy of soluble solid content (SSC), when using online non-destructive detection methods based on visible/near-infrared (Vis/NIR) spectroscopy. Therefore, this study proposed a spectral correction method based on the Partial Least Squares Regression (PLSR) algorithm for pears wrapped in fruit bags (bagged pears). The method first adjusted the weights of intensity spectra based on the Pearson correlation coefficient. Then the correction for each wavelength point in the bagged pears' spectra (bagged spectra) was performed using the PLSR algorithm. Based on the corrected spectra, the PLSR algorithm and the Least Squares Support Vector Machine (LSSVM) algorithm were used to establish the SSC prediction models. Furthermore, characteristic wavelength selection algorithms, including Successive Projections Algorithm (SPA) and Competitive Adaptive Reweighted Sampling (CARS), were used to improve the prediction models’ accuracy and efficiency. The CARS-LSSVM model demonstrated the best performance, with R<sub>p</sub><sup>2</sup>, RMSEP, and RPD values of 0.814, 0.284 %, and 2.236. Compared to the SSC prediction model based on the original bagged spectra, the indicators were optimized by 28.7 %, 25.5 %, and 34.2 %, respectively. This study offers a novel solution to the challenge of spectral online detection caused by fruit bags and successfully achieves reliable prediction accuracy for the SSC of bagged “Cuiguan” pears.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111596"},"PeriodicalIF":6.3,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763724","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

Perillaldehyde controls citrus green mold by inhibiting the ribosome biogenesis of Penicillium digitatum and improving citrus disease resistance 紫苏醛通过抑制指状青霉核糖体的发生和提高柑橘的抗病性来防治柑橘绿霉病

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-24 DOI: 10.1016/j.foodcont.2025.111595

Shuqi Liu , Yuxin Jiang , Jiancheng Sun , Fan Yang , Yuqing Wang , Yongqing Lu , Weiqiang Lai , Chao-an Long

{"title":"Perillaldehyde controls citrus green mold by inhibiting the ribosome biogenesis of Penicillium digitatum and improving citrus disease resistance","authors":"Shuqi Liu , Yuxin Jiang , Jiancheng Sun , Fan Yang , Yuqing Wang , Yongqing Lu , Weiqiang Lai , Chao-an Long","doi":"10.1016/j.foodcont.2025.111595","DOIUrl":"10.1016/j.foodcont.2025.111595","url":null,"abstract":"<div><div>Perillaldehyde (PAE) is a green and safe active ingredient of natural plants. The inhibitory activity of PAE against the citrus postharvest pathogen <em>Penicillium digitatum</em> and its ability to control green mold were evaluated by <em>in vitro</em> and <em>in vivo</em> experiments. The results revealed that the minimum inhibitory concentration (MIC) and the minimum fungicidal concentration (MFC) of PAE against <em>P. digitatum</em> were 0.5 and 1 μL/mL, respectively. The results of conductivity, cell activity staining, and calcium fluoride white staining revealed that PAE damaged the membrane and cell wall integrity of <em>P. digitatum</em>. PAE promoted ROS accumulation in <em>P. digitatum</em>, as shown by 2′,7′-Dichlorofluorescein diacetate (DCHF-DA) staining, which may induce cell death. To further investigate the molecular regulatory network of PAE in <em>P. digitatum</em>, we performed an RNA-sequencing analysis. The results displayed that differentially expressed genes were significantly enriched in the biogenetic pathway of ribosomes, and all of these genes were downregulated, suggesting that PAE treatment interfered with ribosome biogenesis in <em>P. digitatum</em> and inhibited the normal life processes of cells. Furthermore, PAE treatment reduced the incidence and severity of citrus green mold, and the overall control effect of the PAE treatment group with 5 × MFC was greater than that with 10 × MFC. Therefore, we determined the activity of enzymes related to fruit disease resistance. The results revealed that PAE treatment significantly increased the activities of CAT, POD, and PAL in citrus. These findings demonstrate that PAE prevents green mold disease by increasing the activity of citrus disease-resistant enzymes.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111595"},"PeriodicalIF":6.3,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724923","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

Impact of surface color on the efficacy of antimicrobial blue light against Listeria monocytogenes 表面颜色对抗菌蓝光对单核增生李斯特菌抑菌效果的影响

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-24 DOI: 10.1016/j.foodcont.2025.111587

Krishnaprabha , Johana Lilian John Muthiah , Abhinav Mishra , Henk den Bakker , Govindaraj Dev Kumar

{"title":"Impact of surface color on the efficacy of antimicrobial blue light against Listeria monocytogenes","authors":"Krishnaprabha , Johana Lilian John Muthiah , Abhinav Mishra , Henk den Bakker , Govindaraj Dev Kumar","doi":"10.1016/j.foodcont.2025.111587","DOIUrl":"10.1016/j.foodcont.2025.111587","url":null,"abstract":"<div><div>Blue light at 405 nm (aBL) is inhibitory to <em>Listeria monocytogenes</em> and can be used to sanitize food contact surfaces. This study evaluated the influence of surface color (red, blue, black, green, and white) and treatment time (1, 4, and 8 h) on the efficacy of aBL (35.3 mW/cm<sup>2</sup>) against a five-strain cocktail of <em>L. monocytogenes</em> on high-density polyethylene (HDPE) coupons. The population of <em>L. monocytogenes</em> was enumerated on TSAYE (tryptic soy agar with 0.6 % yeast extract) and RAPID’<em>L. mono</em>® agar. A significant difference in bacterial recovery was observed between RAPID’<em>L. mono</em>® and TSAYE (p ≤ 0.05) after aBL treatment, indicating sub-lethal injury. Coupon color and treatment time had a significant impact on the efficacy of aBL against <em>L. monocytogenes</em> (p ≤ 0.05). The intensity (J/cm<sup>2</sup>) of the aBL lamps increased with time. After 1 h of aBL exposure, higher reductions of <em>L. monocytogenes</em> were observed on black and blue coupons (p ≤ 0.05). Blue colored coupons had the highest decrease in <em>L. monocytogenes</em> population with reductions of 1.7 ± 0.6 log CFU/cm<sup>2</sup> and 1.8 ± 0.0 Log CFU/cm<sup>2</sup> after 4 and 8 h, respectively (p > 0.05). Control coupons placed in the dark (0 J/cm<sup>2</sup>) or exposed to fluorescent bulb light (5.76 J/cm<sup>2</sup>) both had population reductions of 0.4 ± 0.2 log CFU/cm<sup>2</sup> and 0.4 ± 0.3 log CFU/cm<sup>2</sup>, respectively (p > 0.05). Temperature of the coupons did not influence <em>L. monocytogenes</em> reductions after aBL treatment. The study indicates that material color and treatment time are important factors contributing to the efficacy of aBL treatment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111587"},"PeriodicalIF":6.3,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144763662","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 targeted mass spectrometry-based method for the simultaneous detection of four pathogenic Vibrio species in aquatic products 基于靶向质谱法同时检测水产品中4种致病性弧菌的方法

IF 5.6 1区农林科学

Food Control Pub Date : 2025-07-24 DOI: 10.1016/j.foodcont.2025.111594

Li Ling , Zuqing Wu , Wenchuan Weng , Jingwen Liu , Yuyin Xian , Muyun Yuan , Chengdong Huang , Wenrui Chen , Qing Liu , Jie Dong , Mengqi Chen

{"title":"A targeted mass spectrometry-based method for the simultaneous detection of four pathogenic Vibrio species in aquatic products","authors":"Li Ling , Zuqing Wu , Wenchuan Weng , Jingwen Liu , Yuyin Xian , Muyun Yuan , Chengdong Huang , Wenrui Chen , Qing Liu , Jie Dong , Mengqi Chen","doi":"10.1016/j.foodcont.2025.111594","DOIUrl":"10.1016/j.foodcont.2025.111594","url":null,"abstract":"<div><div>The widespread occurrence of pathogenic <em>Vibrios</em> highlights the need for efficient and accurate screening techniques. In this study, we established a novel targeted mass spectrometry (MS)-based method that enables the rapid and simultaneous detection of four pathogenic <em>Vibrio</em> species—<em>Vibrio vulnificus</em>, <em>Vibrio parahaemolyticus</em>, <em>Vibrio alginolyticus</em>, and <em>Vibrio cholerae</em>—in aquatic products. Eleven peptides were identified as <em>Vibrio</em> biomarkers, allowing for accurate differentiation of these bacterial species from other conventional food-borne pathogens. By integrating the targeted MS method with buoyant density centrifugation (BDC), we efficiently enriched and separated <em>Vibrio</em> from seafood matrices, thereby reducing interference from complex matrix components. The sensitivity for <em>V. vulnificus</em>, <em>V. parahaemolyticus</em>, <em>V. alginolyticus</em>, and <em>V. cholerae</em> was 81.8 %, 92.3 %, 87.5 %, and 88.2 %, respectively. The level of detection (LOD<sub>50</sub>) for this newly developed method ranging from 0.462 to 1.15 CFU/25 g across all targets, which was 1.15–1.33 times higher than that of the reference method. Both inclusivity and exclusivity precision were 100 %, attributable to the high specificity of the peptide biomarkers used. As a proof-of-concept, this method was employed to screen commercial aquatic products for the four pathogenic <em>Vibrio</em> species, and the detection results were consistent with the culture method. These results demonstrate its potential to enhance food safety and public health initiatives by providing a reliable detection strategy.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111594"},"PeriodicalIF":5.6,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144702485","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

Quantitative and qualitative analysis of buffalo milk adulteration using Raman spectroscopy and chemometric–deep learning models 利用拉曼光谱和化学计量学深度学习模型对水牛奶掺假进行定量和定性分析

IF 5.6 1区农林科学

Food Control Pub Date : 2025-07-24 DOI: 10.1016/j.foodcont.2025.111590

Henggang Li , Wangchang Li , Qiyang Xie , Duming Cao , Dilin Xiao , Jianghua Shang , Xiaogan Yang

{"title":"Quantitative and qualitative analysis of buffalo milk adulteration using Raman spectroscopy and chemometric–deep learning models","authors":"Henggang Li , Wangchang Li , Qiyang Xie , Duming Cao , Dilin Xiao , Jianghua Shang , Xiaogan Yang","doi":"10.1016/j.foodcont.2025.111590","DOIUrl":"10.1016/j.foodcont.2025.111590","url":null,"abstract":"<div><div>Buffalo milk is nutritionally rich but vulnerable to adulteration, posing challenges to food safety. This study analyzes buffalo milk, soybean milk, Holstein milk, and five common additives—ammonium chloride, urea, sodium bicarbonate, sodium citrate, and sucrose—using Raman spectroscopy. Six spectral preprocessing methods were systematically evaluated to enhance model performance. For qualitative detection, PLS-DA models combined with Multiplicative Scatter Correction (MSC) preprocessing achieved excellent classification accuracy (up to 100 %) for pure buffalo milk, water, and soybean milk adulteration.</div><div>For quantitative analysis, both PLS and MSC-CNN regression models were developed. The MSC-CNN model achieved high predictive performance for sodium bicarbonate (R<sup>2</sup> = 0.97) and sodium citrate (R<sup>2</sup> = 0.93), with RMSEP <5 % of full scale. Detection limits were as low as 17.4 mg/kg for sodium bicarbonate and 20.9 mg/kg for sodium citrate, meeting practical sensitivity requirements. Compared with existing PLS-based methods, our approach improved predictive accuracy and expanded low-concentration detection. The proposed Raman–deep learning strategy offers a rapid, accurate, and non-destructive solution for milk adulteration monitoring and quality control.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"179 ","pages":"Article 111590"},"PeriodicalIF":5.6,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711256","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

Formation of furan, alkylfurans and acrylamide during breakfast cereal manufacturing: Comparison of model experiments with industrial processes 早餐麦片生产过程中呋喃、烷基呋喃和丙烯酰胺的形成：模型实验与工业过程的比较

IF 6.3 1区农林科学

Food Control Pub Date : 2025-07-24 DOI: 10.1016/j.foodcont.2025.111598

Sarah Lipinski , Marlen Becker , Niklas Lindekamp , Hans-Ulrich Humpf, Benedikt Cramer

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