Food Control最新文献

{"title":"Manganese dioxide nanosheets triggered fluorescence and colorimetric dual-mode immunoassay for detection of Ochratoxin A","authors":"Yuanyuan Wang ,&nbsp;Xin Yang ,&nbsp;Xiaowei Chen ,&nbsp;Yujun Feng ,&nbsp;Yingli Guo ,&nbsp;Yu Zhou ,&nbsp;Hualin Yang","doi":"10.1016/j.foodcont.2024.111045","DOIUrl":"10.1016/j.foodcont.2024.111045","url":null,"abstract":"<div><div>In this study, a fluorescence colorimetric dual-mode immunoassay based on manganese dioxide nanosheets (MnO₂ NS) was constructed for Ochratoxin A (OTA). The fluorescence quenching effect of MnO₂ NS on 2-amino terephthalic acid (PTA-NH₂) was used as fluorescence signal. Alkaline phosphatase (ALP) as mediators catalyzed the conversion of 2-phosphate ascorbic acid (AAP) into ascorbic acid (AA). Subsequently, AA reduced MnO₂ NS to Mn²⁺ which formed a characteristic purple complex with xylenol orange (XO). Since the concentration of OTA can be associated with IgG-ALP by immune recognition, a sensitive fluorescence colorimetric dual-mode OTA detection was achieved. The limit of detection (LOD) and linear detection range were 0.6568 ng/mL and 3.9–250 ng/mL for fluorescence mode, 1.0585 ng/mL and 15.6–500 ng/mL for colorimetric mode.The dual signals can validate each other to improve the detection reliability. This dual mode provided a new technical means for sensitive and accurate detection of OTA.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111045"},"PeriodicalIF":5.6,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142705493","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":"Cinnamon essential oil causes cell membrane rupture and oxidative damage of Rhizopus stolonifer to control soft rot of peaches","authors":"Zichang Zhao ,&nbsp;Mingxia Yu ,&nbsp;Yingying Wei ,&nbsp;Feng Xu ,&nbsp;Shu Jiang ,&nbsp;Yi Chen ,&nbsp;Phebe Ding ,&nbsp;Xingfeng Shao","doi":"10.1016/j.foodcont.2024.111039","DOIUrl":"10.1016/j.foodcont.2024.111039","url":null,"abstract":"<div><div><em>Rhizopus stolonifer</em> is the major cause of soft rot in peaches, which leads to rapid decay and shortens the shelf life. In this study, we investigated the inhibitory mechanism of cinnamon essential oil (CEO) against <em>R. stolonifer</em>, evaluated its control efficacy of soft rot of peaches. The results showed that CEO treatment damaged the cell membrane of <em>R. stolonifer</em>, resulting in a high increase in extracellular conductivity and protein content. CEO causes the mycelium to crumple, as well as plasmalemma wall separation, the ablation and absence of some organelles. CEO also increased the contents of malondialdehyde (MDA) and hydrogen peroxide (H₂O₂), and the accumulation of reactive oxygen species (ROS) of <em>R. stolonifer</em>, thus inhibiting the growth of <em>R. stolonifer</em>. In addition, we found that 0.8 mL L⁻¹ CEO fumigation significantly reduced the incidence of soft rot in peaches without any adverse effect on fruit quality. Therefore, our findings provide theory and scientific guide for the application of CEO in controlling soft rot of peaches in postharvest storage. CEO could be used as a natural fungicide to reduce fungal decay in fruits.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111039"},"PeriodicalIF":5.6,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704356","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":"Thermal inactivation of non-proteolytic Clostridium botulinum spores in chilled plant-based foods","authors":"Mariem Ellouze ,&nbsp;Ourania Misiou ,&nbsp;Chrysanthi Champidou ,&nbsp;Luca Amagliani ,&nbsp;Christiane Meroth-Bunte ,&nbsp;Jürgen Schmitt ,&nbsp;Rob Limburn","doi":"10.1016/j.foodcont.2024.111043","DOIUrl":"10.1016/j.foodcont.2024.111043","url":null,"abstract":"<div><div>To support innovation in the dynamic plant-based foods sector, a study was conducted to set fit for purpose and risk-based alternative thermal processing conditions to the usually used safe harbour heat treatment of 90 °C - 10 min that ensures food safety of extended shelf life refrigerated products. To do so, inactivation data were collected to determine the thermal resistance properties (D- and z-values) of non-proteolytic <em>Clostridium botulinum</em> Type E spores (reference strain NCTC 8266) then build and validate specific inactivation models for two plant-based products: Konjac-based Seafood Analogue (Product 1) and Canola-based Eggs Analogue (Product 2) with desired sensorial properties not compatible with the application of the classical heat treatment of 90 °C - 10 min.</div><div>D-values were determined at five temperatures ranging from 78 °C to 86 °C for each matrix to build the model and additional data were collected at 75 °C and 80 °C to validate the model. D_ref80°C-values were estimated at 1.90 and 0.80 min and z-values at 6.12 °C and 6.84 °C respectively for products 1 and 2. Simulations were performed to estimate the time required to reach the required Performance Objective (PO) of 6 log reductions to ensure food safety at different temperatures for each product. The targeted PO could be reached in both products with lower temperatures and shorter times compared to the safe harbor. Results showed that the inactivation of non-proteolytic <em>C</em>. <em>botulinum</em> Type E spores was faster in product 2 compared to product 1. The developed and validated models, together with the proposed methodology can be used to support food industries in collecting specific data to justify setting fit for purpose heat treatments ensuring food safety with regards to the control of non-proteolytic <em>C. botulinum</em> type E spores without compromising on the desired sensorial properties such as those required for some plant-based products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111043"},"PeriodicalIF":5.6,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142745140","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":"Newly developed QCM-DNA biosensor for SNP detection in small DNA fragments: A wine authenticity case study","authors":"Sara Barrias ,&nbsp;José R. Fernandes ,&nbsp;Paula Martins-Lopes","doi":"10.1016/j.foodcont.2024.111036","DOIUrl":"10.1016/j.foodcont.2024.111036","url":null,"abstract":"<div><div>We propose a QCM-DNA biosensor for single nucleotide polymorphism (SNP) detection in samples of differing complexity. An optimized protocol is presented, focusing on parameters affecting probe immobilization and hybridization efficiency. Our results led to the implementation of thiolated probe reduction with TCEP, followed by immobilization in PBS buffer containing MgCl₂. The biosensor exhibited an enhanced specificity at 37 °C, achieving detection of single mismatches using synthetic targets. Using real samples, we applied the biosensor in a wine authenticity assessment context. The addition of dithiothreitol improved stability and reproducibility when testing wine DNA samples. The QCM-DNA biosensor was able to specifically detect complementary DNA in leaf and wine DNA samples, distinguishing between samples with two heterozygous mismatches. The biosensor solely depends on DNA extraction, basic instrumentation, and reagents, without requiring PCR or signal amplification strategies. Our findings show the biosensor potential for applications in wine authenticity assessment and other fields requiring complex analysis in undemanding settings.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111036"},"PeriodicalIF":5.6,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A review of fluorescence imaging system supported by excitation-emission matrix for fruit and vegetable quality estimation","authors":"Zichen Huang ,&nbsp;Yoshito Saito ,&nbsp;Tianqi Gao ,&nbsp;Dimas Firmanda Al Riza ,&nbsp;Renfu Lu ,&nbsp;Haiyan Cen ,&nbsp;Naoshi Kondo ,&nbsp;Ken Abamba Omwange","doi":"10.1016/j.foodcont.2024.111040","DOIUrl":"10.1016/j.foodcont.2024.111040","url":null,"abstract":"<div><div>A fluorescence imaging system (FIS) supported by the excitation-emission matrix (EEM), has emerged as a powerful tool for the non-destructive assessment of fruit and vegetable quality, offering low costs and good accuracy for various applications. EEM captures the fluorescence spectrum under specific excitation light and the corresponding emission fluorescence, which can be used for optimizing machine vision construction. The FIS-EEM system can explore and identify naturally occurring bioactive and phytonutrient components whose fluorescent characteristics can be used non-destructively to monitor changes in the quality and maturation of fruits and vegetables. This review provides an in-depth analysis of the principles and methodologies of FIS based on EEM. By offering a comprehensive overview, this paper serves as a valuable reference for designing FIS for assessing fruit and vegetable quality. It also directs challenges and perspectives toward developing high-performance fluorescence imaging systems for research and commercial applications.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111040"},"PeriodicalIF":5.6,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702410","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":"pH triggered on-demand tannic acid release via “open-close” of soybean isolate proteins spatial structure for shrimp preservation","authors":"Leping Li ,&nbsp;Zhihang Xu ,&nbsp;Huijie Yang ,&nbsp;Weiguang Zhao ,&nbsp;Yehan Tao ,&nbsp;Jie Lu ,&nbsp;Xiaodong Xia ,&nbsp;Mingqian Tan ,&nbsp;Jian Du ,&nbsp;Haisong Wang","doi":"10.1016/j.foodcont.2024.111034","DOIUrl":"10.1016/j.foodcont.2024.111034","url":null,"abstract":"<div><div>The on-demand release intelligent packaging system ensures the quality and safety of food products by releasing antimicrobial factors in response to environmental changes. However, the complex fabrication process of traditional pH-sensitive packaging restricted their large-scale application. Herein, a novel soy protein isolate (SPI)/carboxymethyl cellulose sodium (CMC)/tannic acid (TA) composite was successfully demonstrated as on-demanded TA release active packaging film, in which TA was <em>in situ</em> wrapped within SPI chains via tailoring the pH. The formed volatile biogenic amines from shrimp raised the headspace pH, inducing the opening of SPI spatial structures to release antimicrobial active factors. When pH was changed from 6.5 to 7.0, the cumulative release amount of TA from SCT-5 composite film increased from 11.61 mg/cm² to 18.69 mg/cm². When the optimized SCT film was utilized as packing material, the shelf life of Pacific white shrimp was extended at least 8 days. Furthermore, SCT-5 composite films exhibited excellent ultraviolet resistance (200–400 nm 99.64%), gas barrier properties (OTR: 11.67 ± 0.87 (cm³·μm/(m²·d·kPa)), WVTR: 638.77 ± 13.97 g/(m²·24h)) and biodegradability. Our findings presented a facile and novel strategy for designing protein-based on-demand release active packaging, facilitating the development of food quality and safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111034"},"PeriodicalIF":5.6,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704460","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":"The novel peptide adjuvants potentiate antimicrobial properties of melittin against methicillin-resistant Staphylococcus aureus and their efficacy as potential food preservatives","authors":"Zhanyi Yang,&nbsp;Tong Li,&nbsp;Junya Xing,&nbsp;Shiqi He,&nbsp;Wanpeng Wu,&nbsp;Anshan Shan,&nbsp;Jiajun Wang","doi":"10.1016/j.foodcont.2024.111037","DOIUrl":"10.1016/j.foodcont.2024.111037","url":null,"abstract":"<div><div>Melittin, a notable antimicrobial peptide (AMP), shows great potential in food preservation due to its robust antimicrobial properties, especially when facing multidrug-resistant (MDR) bacteria. However, developing melittin as a food preservative is limited by its poor cell selectively, necessitating innovative strategies are needed to address the application bottleneck of melittin. Here, we characterize two linear peptide adjuvants (3-WP and 9-RP), which exhibited obvious synergistic effects with melittin against common Gram-positive bacteria. Their synergistic effects potentiated antimicrobial efficacy of melittin against methicillin-resistant <em>Staphylococcus aureus</em> (MRSA), while reduced the required dose of melittin for antimicrobial activity, which is contributed to improving the cell selectively of melittin. Mechanistically, 3-WP disrupted cell wall membrane permeability, induced reactive oxygen species (ROS) production, and inhibited energy metabolism. The 3-WP/melittin combination exhibited favorable antimicrobial effects in food storage contexts. Our findings highlighted the great potential of 3-WP as a peptide adjuvant of melittin for combating MDR-associated foodborne diseases and developing safe and effective peptide-based bio-preservatives.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111037"},"PeriodicalIF":5.6,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142704355","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":"Dual hot-spot SERS test strip for picomole level analysis of thiram","authors":"Yaxian Chen ,&nbsp;Huiting Wang ,&nbsp;Jie Zhou ,&nbsp;Ling Zhang ,&nbsp;Zhiqiang Xing ,&nbsp;Qian Zhang ,&nbsp;Lixin Xia","doi":"10.1016/j.foodcont.2024.111035","DOIUrl":"10.1016/j.foodcont.2024.111035","url":null,"abstract":"<div><div>The misuse and improper disposal of thiram pesticide present significant health and environmental risks, emphasizing the need for highly sensitive detection methods, particularly in food safety. In this study, we introduce a novel approach for thiram detection using surface-enhanced Raman scattering (SERS) test strips with dual hot-spots. Thiram prevents Ag⁺ from acting as specific bridging molecules in a SERS hotspots model. Initially, the aggregation of 4-aminothiophenol (4-ABT) functionalized silver nanoparticles (AgNPs@4-ABT) can be efficiently triggered by Ag⁺ ions, simultaneously enhancing the SERS signal of 4-ABT. However, the introduction of thiram inhibits the aggregation of Ag NPs@4-ABT, leading to a reduction in the SERS signal. Based on this principle, we have developed a SERS analysis method for detecting thiram in solution. To address the reliance on initial signal intensity, we translocated the detection system onto cotton fabric. This adjustment not only amplifies the initial signal through the physical aggregation of nanoparticles, creating secondary hotspots, but also improves portability and reduces resource consumption. Compared to the single hotspot solution model, our dual hotspot configuration significantly enhances sensitivity due to the stronger initial signal, achieving an impressive broad linear detection range from 5 × 10⁻⁵ to 5 × 10⁻¹¹ M. This range substantially outperforms the linear range of Ag NPs@4-ABT alone, which spans from 5 × 10⁻⁵ to 10⁻⁸ M. The SERS test strips exhibit a detection limit as low as 2.56 × 10⁻¹² M, enabling picomolar level analysis. This innovative dual hotspot SERS approach provides a powerful tool for sensitive and practical detection of thiram in safety-critical applications.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111035"},"PeriodicalIF":5.6,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142705492","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":"Temporal dynamics of Escherichia coli O157:H7 transcriptomes on the surface of shredded lettuce","authors":"Sultana Solaiman ,&nbsp;Victor Jayeola ,&nbsp;Ian Hines ,&nbsp;Ellie Meeks ,&nbsp;Jie Zheng ,&nbsp;Maria Hoffmann","doi":"10.1016/j.foodcont.2024.111032","DOIUrl":"10.1016/j.foodcont.2024.111032","url":null,"abstract":"<div><div><em>Escherichia coli</em> (<em>E. coli</em>) O157:H7 is one of the major foodborne pathogens associated with lettuce-related outbreaks over recent decades. Our study illustrates that this pathogen not only survives on the lettuce surface but also undergoes replication and metabolic alterations. Conventional culture methods showed approximately 2.5 log cfu/g increase in the <em>E. coli</em> O157:H7 population on lettuce, from 5.27 log cfu/g to 7.71 log cfu/g without any external energy source. Our transcriptome study revealed 1003 differentially expressed genes (DEGs) (|log2FoldChange|&gt;2 and <em>P</em>_<em>adj</em> &lt;0.05) after 1 hour storage and 355 DEGs after 18 hours of storage. The majority of upregulated genes observed at the 1-hour storage lettuce compared with pure culture, were associated with metabolism, biosynthesis of major amino acids (such as methionine, tryptophan, arginine, and branched-chain amino acids), and stress response. Conversely, genes upregulated in the 18 hours of storage lettuce samples, compared with the 1-hour samples, were linked to anaerobic respiration, biosynthesis of alternative amino acids, and surface attachment. The downregulation of metabolism and amino acid biosynthesis genes was observed in these samples. Additional analysis mapped the DEGs to metabolic pathways using the DAVID database, and showed most genes were clustered with metabolism and ion transport pathways. This investigation identified DEGs involved in the initial adaptation phase and the growth of <em>E. coli</em> O157:H7 during storage on the lettuce surface, shedding light on the molecular mechanisms underlying its survival and proliferation in this environment.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"170 ","pages":"Article 111032"},"PeriodicalIF":5.6,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142720525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Camellia oil grading adulteration detection using characteristic volatile components GC-MS fingerprints combined with chemometrics","authors":"Ting Shi ,&nbsp;Tenghui Dai ,&nbsp;Gangcheng Wu ,&nbsp;Qingzhe Jin ,&nbsp;Xingguo Wang","doi":"10.1016/j.foodcont.2024.111033","DOIUrl":"10.1016/j.foodcont.2024.111033","url":null,"abstract":"<div><div>The volatile compounds combined with chemometrics, were used for different grade camellia oil adulterated detection. Using unsupervised models with fatty acids or triglycerides as input variables, the first-grade camellia oils (CAO Ⅰ) and second-grade camellia oils (CAO Ⅱ) occurred severely overlay in principle component analysis (PCA), for their almost quite identical compositions. While based on volatile components, hierarchical clustering analysis (HCA) presented a clear boundary between CAO Ⅰ and CAO Ⅱ samples. Subsequently, using our selected 15 volatile components by the variable importance in projection (VIP), both orthogonal projections to latent structure-discriminant analysis (OPLS-DA) and support vector machines (SVM), could be utilized as complementary models for camellia oil grade authentication with good classification rate (≥91.67%). In addition, according to those above characteristic variables with auto-scaling pretreatment, the optimized OPLS model could be recommended for adulterated level prediction (5%–100%, w/w).</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"169 ","pages":"Article 111033"},"PeriodicalIF":5.6,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702428","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}