Food Control最新文献

{"title":"Alpaca nanobody-based sandwich ELISA for specific detection of Salmonella enteritidis in chicken","authors":"Liang Yuan ,&nbsp;Shibo Wang ,&nbsp;Yani Ren ,&nbsp;Zhenghua Ji ,&nbsp;Xinru Jiang ,&nbsp;Beili Hao ,&nbsp;Shuangshuang Hao ,&nbsp;Xiaoxi Han ,&nbsp;Changwen Li ,&nbsp;Yicong Chang ,&nbsp;Rui Li ,&nbsp;Fangping Liu","doi":"10.1016/j.foodcont.2025.111776","DOIUrl":"10.1016/j.foodcont.2025.111776","url":null,"abstract":"<div><div><em>Salmonella enteritidis</em> (<em>S. enteritidis</em>) is a foodborne pathogen that is widely present in the environment and can be transmitted to humans through poultry products, which affects food safety and human health. The SipD protein is a key virulence factor of the type III secretion system of <em>S. enteritidis</em>, and contains conserved sequences. Alpacas have immense potential for application as novel animal resources, and the nanobodies produced in their bodies have unique properties, including high affinity, thermal stability, and ease of production. The aim of this study was to prepare alpaca nanoantibodies targeting the conserved SipD protein for the development of a sandwich ELISA method for the detection of <em>S. enteritidis</em>. The alpaca was immunized with purified SipD protein to construct a nanobody library. Two specific nanobodies (Nb3 and Nb89) subsequently were screened from the library via phage display technology. The Nb3 with better affinity activity was then coupled with horseradish peroxidase, and a sandwich ELISA was successfully developed with a detection limit of 9.5 × 10⁴ CFU/mL, which specifically detected <em>S. enteritidis</em> without cross-reactivity with other pathogens. The spiked recovery rates in matrices ranged from 85.5 % to 109.4 % with coefficients of variation below 10 %. Molecular docking and molecular dynamics simulations revealed that the SipD protein primarily binds to the complementarity-determining regions of nanobodies, forming a stable complex. In conclusion, we prepared two SipD nanobodies and developed a sandwich ELISA for the detection of <em>S. enteritidis</em> in chickens. These results provide a new strategy for the detection of <em>S. enteritidis</em> in poultry products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111776"},"PeriodicalIF":6.3,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320820","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":"Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes","authors":"Sijie He ,&nbsp;Xuejie Liu ,&nbsp;Qing Yu ,&nbsp;Yangyang Xu ,&nbsp;Ting Fang ,&nbsp;Yeru Wang ,&nbsp;Changcheng Li","doi":"10.1016/j.foodcont.2025.111772","DOIUrl":"10.1016/j.foodcont.2025.111772","url":null,"abstract":"<div><div>This study aimed to investigate the influence of background microbiota in raw <em>Flammulina velutipes</em> on the growth kinetics of <em>Listeria monocytogenes</em> and to develop predictive mathematical models. A cocktail of four <em>L. monocytogenes</em> strains isolated from <em>F. velutipes</em> was inoculated into sterile <em>F. velutipes</em> to simulate non-competitive growth conditions and into raw <em>F. velutipes</em> containing natural background microbiota to establish competitive growth conditions. Dynamic growth experiments were conducted under fluctuating temperatures (2–36 °C). A combined model incorporating primary and secondary models was directly developed using one-step kinetic analysis to describe the growth dynamics in both environments, and the identifiability of its parameters was confirmed via sensitivity analysis. The results showed that the models accurately captured the growth of <em>L. monocytogenes</em> and the background microbiota, as well as their interaction. The estimated minimum growth temperature and maximum population density for <em>L. monocytogenes</em> were 1.57 °C and 9.78 log CFU/g, respectively. In the competitive environment, the background microbiota significantly inhibited <em>L. monocytogenes</em>, reducing its maximum specific growth rate by approximately 23 % compared to the non-competitive environment. Independent validation experiments confirmed the good predictive performance of both models, with root mean square error (RMSE) values of 0.15–0.37 log CFU/g for the non-competitive model and 0.61–0.90 log CFU/g for the competitive model. Numerical simulations under simulated refrigeration and actual ambient temperature conditions further demonstrated the models’ potential applicability. The results of this study can support quantitative risk assessment for <em>L. monocytogenes</em> and microbiological shelf-life prediction of <em>F. velutipes</em>.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111772"},"PeriodicalIF":6.3,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320815","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":"Fatty acid profile and bio-preservative efficacy of lactic acid bacteria postbiotics for improving microbiological safety in broiler meat","authors":"Md. Moklesur Rahman ,&nbsp;Awis Qurni Sazili ,&nbsp;Siti Aqlima Ahmad ,&nbsp;Khalilah Abdul Khalil ,&nbsp;Mohammad Rashedi Ismail-Fitry ,&nbsp;Ayesha Shiddika Afsana ,&nbsp;Md. Sazedul Karim Sarker","doi":"10.1016/j.foodcont.2025.111769","DOIUrl":"10.1016/j.foodcont.2025.111769","url":null,"abstract":"<div><div>Postbiotics derived from lactic acid bacteria (LAB) are promising natural antimicrobials due to their bioactive metabolites. This study evaluated their chemical composition and antimicrobial efficacy both in vitro and in vacuum-packaged broiler breast meat inoculated with meatborne pathogens during 10 days of storage. Postbiotics from <em>Lactiplantibacillus plantarum</em> (LP), <em>Lactobacillus acidophilus</em> (LA), and <em>Lacticaseibacillus rhamnosus</em> GG (LGG) were prepared by culturing LAB in MRS broth, followed by centrifugation and filtration, and subjected to GC-MS analysis. Neutralized postbiotics were used to obtain bacteriocin-like substances (BLS). Both postbiotics and BLS were tested against <em>Escherichia coli, Salmonella</em> Typhimurium<em>, Staphylococcus aureus,</em> and <em>Bacillus cereus</em> in an in vitro assay, while postbiotics were applied to the meat in a 1:5 ratio in the meat model. Principal component analysis demonstrated distinct strain-specific fatty acid profiles, with oleic acid driving separation among LAB-postbiotics. <em>In vitro</em>, BLS achieved peak inhibition within 4–12 h, reducing OD_600nm of <em>E. coli</em> and <em>Salm.</em> Typhimurium by 40–50 % at 12 h, whereas postbiotics provided stronger early suppression, lowering these pathogens by 80–86 %, with the highest activity by LGG-postbiotics (86 %). In the model, untreated samples exhibited an increase in total mesophilic aerobic bacteria, Gram-negative, and Gram-positive pathogens from 6.91 to 9.26 log₁₀ CFU/g, whereas postbiotic treatments reduced counts to 1.06–3.64, 1.41–4.36, and 0.93–3.30 log₁₀ CFU/g, respectively, with higher concentrations more effective. LGG-postbiotics reduced <em>Salm.</em> Typhimurium in broiler meat compared to LA and LP. In conclusion, LAB-derived postbiotics, particularly LGG, could be used as natural preservative agents to improve microbiological safety in the broiler industry.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111769"},"PeriodicalIF":6.3,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320672","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":"Near-infrared, mid-infrared and Raman spectral feature information fusion strategy for multivariate quantitative analysis of polyphenols in Pakistani rice","authors":"Muhammad Arslan ,&nbsp;Muhammad Zareef ,&nbsp;Haroon Elrasheid Tahir ,&nbsp;Muhammad Arslan ,&nbsp;Allah Rakha ,&nbsp;Zou Xiaobo","doi":"10.1016/j.foodcont.2025.111771","DOIUrl":"10.1016/j.foodcont.2025.111771","url":null,"abstract":"<div><div>A spectral analytical system was developed using near-infrared spectroscopy (NIRS), mid-infrared spectroscopy (MIRS) and Raman spectroscopy (RS) feature information integrated with a fusion strategy for the prediction of polyphenols in Pakistani rice. The various datasets of low-level (NIRS-MIRS_LL, NIRS-RS_LL, and MIRS-RS_LL) and mid-level (NIRS-MIRS_ML, NIRS-RS_ML, and MIRS-RS_ML) spectral feature information fusion were employed to improve the statistical parameters. The performance of built models was assessed using the correlation coefficient for prediction (Rp), root mean square error of prediction (RMSEP), and residual predictive deviation (RPD). Synergetic low-level and mid-level spectral information fusion model attained with 0.9128 ≤ Rp ≤ 0.9220, 2.31 ≤ RMSEP ≤2.69, and 2.39 ≤ RPD ≤2.78; and 0.9013 ≤ Rp ≤ 0.9224, 2.24 ≤ RMSEP ≤2.79, and 2.30 ≤ RPD ≤2.87, respectively. The optimal performance was recorded with the NIRS-RS_ML spectral fusion model for the prediction of polyphenols. Conclusively, the spectral analytical system integrated with a data fusion strategy proved to be rapid, cost-effective, and reliable to enhance the prediction precision of polyphenol in rice.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111771"},"PeriodicalIF":6.3,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263316","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":"An OmpC- and O-antigen-targeting phage cocktail effectively eliminates E. coli O157:H7 from food via cooperative interactions","authors":"Ji-Hoon An,&nbsp;Minsuk Kong","doi":"10.1016/j.foodcont.2025.111773","DOIUrl":"10.1016/j.foodcont.2025.111773","url":null,"abstract":"<div><div><em>Escherichia coli</em> O157:H7 is a major foodborne pathogen associated with severe illnesses, including hemolytic uremic syndrome. Although phage cocktails are promising biocontrol agents for eliminating <em>E. coli</em> O157:H7 in food, the understanding of cooperative interactions between phages is still in its infancy. In this study, two newly isolated <em>E. coli</em> O157:H7 phages, Jhoon1 and Jhoon3, were characterized. Jhoon1 is a T4-like (79.92 % sequence identity) <em>Mosigvirus</em> recognizing OmpC, while Jhoon3 is a CBA120-like (97.48 % identity) <em>Kuttervirus</em> cleaving the O-antigen. The combined phage cocktail exhibited strong growth-inhibitory activity against <em>E. coli</em> O157:H7 in broth and significantly delayed the emergence of bacteriophage-insensitive mutants compared to single-phage treatment. For both Jhoon3-sensitive (ATCC 43890) and -resistant (OE50) strains, the phage cocktail showed comparable antibacterial efficacy 48 h post-infection, reducing bacterial counts by 8.89–9.15 log CFU/mL in milk and 4.15–6.24 log CFU/cm² on lettuce at 25 °C. In beef stored at 4 °C, a greater reduction was observed for OE50 (2.03 log CFU/cm²) compared to ATCC 43890 (0.99 log CFU/cm²), further demonstrating the effectiveness of the phage cocktail. To investigate this synergistic antimicrobial effect, the recombinant tail spike protein of Jhoon3 (JH3 TSP) was expressed. The JH3 TSP exhibited O-antigen depolymerase activity, facilitating Jhoon1 adsorption and inhibiting the growth of <em>E. coli</em> O157:H7 in a dose-dependent manner. These results demonstrate that a phage cocktail targeting both OmpC and O-antigen enhances antibacterial efficacy through receptor cleavage-mediated synergy, offering novel insights into the strategic design of phage cocktails for food safety applications.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111773"},"PeriodicalIF":6.3,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263312","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":"Perceived vs. measured surface hygiene: An ATP-based case study in elementary school foodservices, Seoul, South Korea","authors":"Yonghee Suk","doi":"10.1016/j.foodcont.2025.111774","DOIUrl":"10.1016/j.foodcont.2025.111774","url":null,"abstract":"<div><div>Surface hygiene is a critical component of food safety management, and its importance has been increasingly emphasized amid heightened public awareness of sanitation. This study aimed to identify potentially contaminated surfaces in school foodservices and to propose evidence-based strategies for improving surface hygiene management by comparing subjective hygiene perceptions with objective contamination levels. A mixed-methods approach was employed, combining focus group interviews (FGIs), a survey, and field investigations in Seoul, South Korea. The FGIs were conducted with six school dietitians and six kitchen staff. Subjective hygiene perceptions were assessed through a survey of 270 foodservice personnel, and objective contamination levels were measured at 11 elementary schools using adenosine triphosphate (ATP) testing. The FGIs identified 29 potentially contaminated surfaces, including food-contact, hand-contact (e.g., door and equipment handles), and non-contact surfaces. The results revealed considerable discrepancies between subjective perceptions and actual contamination levels. Kitchen staff tended to perceive surfaces as cleaner than they actually were. Gap analysis identified specific surfaces—such as probe thermometer handles and door handles—that were perceived as low risk but exhibited high contamination levels. These findings underscore the limitations of perception-based hygiene assessments and emphasize the importance of data-driven prioritization in hygiene protocols. This study provides foundational evidence to inform differentiated hygiene strategies, enhance surface-specific sanitation training, and support policy improvements aimed at strengthening food safety in school foodservices.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111774"},"PeriodicalIF":6.3,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320816","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":"Assessment of heavy metal contamination and associated risks in fish feed and pond-cultured fish","authors":"Tafsir Hasan ,&nbsp;Md Tasif Amir Sufal ,&nbsp;Sha Md Shahan Shahriar ,&nbsp;Md Sarwar Hossain ,&nbsp;Md Shohanur Rahman ,&nbsp;Md Mahfujul Hasan ,&nbsp;Sumaiya Dipti ,&nbsp;Md Saiful Islam ,&nbsp;Md Khairul Islam ,&nbsp;Sayed M.A. Salam","doi":"10.1016/j.foodcont.2025.111775","DOIUrl":"10.1016/j.foodcont.2025.111775","url":null,"abstract":"<div><div>The proliferation of aquaculture in regions with limited food safety protocols, such as Bangladesh, has amplified concerns over heavy metal contamination in fish feed and its potential for trophic transfer to farmed species. This study, therefore, quantified the concentrations of Cu, Zn, Fe, Cr, Pb, Cd, and Mn in 15 different fish feeds and muscle tissues of three widely farmed species: <em>Oreochromis mossambicus</em>, <em>Labeo rohita</em>, and <em>Pangasianodon hypophthalmus</em>. Both samples were digested using a di-acid digestion method and analyzed by AAS. While average concentrations of most metals were within safe limits, Cr (100 % in muscle), Cd (73 % in muscle and &amp; 7 % in feed), and Mn (60 % in muscle) samples exceeded recommended FAO/WHO levels. Strong positive correlations for Mn (r = 0.64), Cu (r = 0.77), and Zn (r = 0.71) suggest possible bioaccumulation from feed to fish muscle. Positive Matrix Factorization (PMF) revealed that heavy metals in cultured fish originate from both intentional feed supplementation (52.6 % of Zn, 87.2 % of Cu) and industrial contamination (77.9 % of Cd, 64.9 % of Pb). Estimated Daily Intake (EDI), indicated Cr concentrations posed a potential risk to adults (26 % of samples above MTDI) and a more pronounced risk to children, with 93 % and 33 % of samples exceeding safe limits for Cr and Cd, respectively. All Total Target Hazard Quotient (TTHQ) values exceeded 1, indicating potential non-carcinogenic risks. Incremental Lifetime Carcinogenic Risk (ILCR) values for Cr were above the acceptable threshold in 60 % of adult and all child samples, suggesting a serious carcinogenic threat.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111775"},"PeriodicalIF":6.3,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145262976","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":"Enhanced arrowroot starch biofilms with sodium alginate: Extending strawberry shelf life","authors":"Albert Linton Charles ,&nbsp;Henzel Christopher Samuel ,&nbsp;Laksmi Sulmartiwi ,&nbsp;Putranti Hikmah Triningtyas ,&nbsp;Nanda Rizki Putra ,&nbsp;Juan Pablo Mendez ,&nbsp;Dewayne Zedan Henry ,&nbsp;Annur Ahadi Abdillah ,&nbsp;Mochammad Amin Alamsjah","doi":"10.1016/j.foodcont.2025.111770","DOIUrl":"10.1016/j.foodcont.2025.111770","url":null,"abstract":"<div><div>The low mechanical properties of arrowroot starch (AS) films were targeted by supplementing with sodium alginate (SA) and glycerol in the cast method to produce a reinforced biocomposite film. Therefore, the biofilms were investigated for their physicochemical, water barrier properties, functional and crystallinity properties, and a potential postharvest application. The results showed biofilms exhibited high transparency (low opacity 0.05 to 0.06 Abs₆₀₀/mm); moreover, low elongation properties (24–142 %), and high tensile strength (1–39 MPa) corroborated the low peak intensity of hydroxyl groups that confirmed the films' hydrophobicity. The biofilms' water vapor permeability differed significantly from the control film (AS) suggested increments of SA reduced surface wettability by minimizing water absorption on the films’ surface, which might prevent or reduce moisture exchanges through the biofilms (A-E). The findings demonstrated significantly lower weight loss rates and total soluble solids (TSS), higher titratable acidity (TA), and lower sugar to acid ratio in fruits packed with biofilms compared to the plastic food wrap (control) group. Moreover, the biofilms were more effective in delaying fungal growth after the 5-day (25 °C) and 10-day (5 °C) shelf-life periods in ripened supermarket strawberry. This study confirmed that AS/SA blends could produce a thermoplastic starch with potential postharvest storage applications by extending shelf-life, delaying mold spoilage, and preserving eating qualities of ripened strawberry fruits stored under ambient and cold conditions.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111770"},"PeriodicalIF":6.3,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263319","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":"Recent trend in the shelf life extension of meat and meat products using edible packaging enriched with antimicrobial peptides (AMPs)","authors":"Mehran Nouri ,&nbsp;Seyed Hadi Razavi ,&nbsp;Mohammad Afraei ,&nbsp;Melika Shafiepour ,&nbsp;Fardis Maleki Jahan","doi":"10.1016/j.foodcont.2025.111768","DOIUrl":"10.1016/j.foodcont.2025.111768","url":null,"abstract":"<div><div>Meat and meat products are highly susceptible to various pathogenic and spoilage microorganisms, including <em>Lactobacillus</em>, <em>Pseudomonas</em>, <em>Staphylococcus</em>, <em>Listeria</em>, <em>Clostridium</em>, Enterobacteriaceae, <em>Salmonella</em>, <em>Bacillus</em>, and <em>Campylobacter</em> species. These products can become contaminated during slaughter, transportation, storage, thawing, and processing. Recently, edible packaging has emerged as an eco-friendly food packaging technology designed to protect meat and meat products from spoilage. Edible films and coatings have a great potential for carrying natural antimicrobial agents, such as antimicrobial peptides (AMPs). AMPs are typically classified based on their three-dimensional structure, biosynthesis mechanisms, peptide properties, biological sources, biological activities, and covalent bonding patterns. Recent research has shown that edible packaging incorporating AMPs can significantly extend the shelf life of meat and meat products. Nisin has been the most studied AMP, incorporated into edible packaging materials such as sodium alginate, collagen, gelatin, and chitosan to prolong the shelf life of these products. Contemporary studies have demonstrated the effectiveness of edible packaging containing nisin in extending the shelf life of beef slices, chicken breast, chicken fillet, dry-cured ham, pork, and Vienna sausage. Additionally, several studies have reported that other AMPs, including sakacin A, ε-polylysine, Lfcinβ, PLGG, MBP-1, LL-37, Cys-LL-37, RW4, and melittin, significantly extended the shelf life of various meat types and products (e.g., beef slices, pork, ready-to-eat turkey breast, and smoked pork). Therefore, it can be concluded that utilizing edible packaging containing AMPs could be a promising strategy for prolonging the shelf life of meat and meat products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111768"},"PeriodicalIF":6.3,"publicationDate":"2025-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263320","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":"Multivariate quantification of olive oil blended with sunflower oil by portable device SORS","authors":"G. Jiménez-Hernández ,&nbsp;A. González-Casado ,&nbsp;F. Ortega-Gavilán ,&nbsp;J. García-Mena ,&nbsp;M.G. Bagur-González","doi":"10.1016/j.foodcont.2025.111766","DOIUrl":"10.1016/j.foodcont.2025.111766","url":null,"abstract":"<div><div>This study evaluates the ability of a portable analyser based on Spatially Offset Raman Spectroscopy (SORS) to quantify blends of extra virgin olive oil (EVOO), virgin olive oil (VOO) and sunflower oil (SFO) using multivariate regression analysis. Firstly, normalised spatially resolved (NSR) Raman fingerprints of pure EVOO, VOO, and EVOO/SFO and VOO/SFO binary mixtures were obtained. Multivariate regression models (PLS-R) were then developed from these instrumental fingerprints that could adequately predict the percentage of olive oil in the binary mixtures. The results showed that the portable SORS combined with chemometric tools can efficiently detect the presence of adulterant oil, even at concentrations below 2 %, with a prediction error (RMSEP) 4.96 %, a bias close to 0 and suitable SEP (∼5 %) for quality control applications of virgin olive oil. This non-destructive, sustainable approach combines Raman-SORS technique and instrumental fingerprinting methodologies to offer a versatile, reliable tool for monitoring and authenticating EVOO and VOO against SFO adulteration.</div><div>Furthermore, it shows that it is possible to make direct measurements through the EVOO bottle, as there are no significant differences in the SORS spectra obtained from measurements made through the instrumental vial or the original sales bottle. The bottle under study was supplied by a reputable olive oil packaging company, which provided us with the relevant technical specifications. This methodology enables quality control to be conducted at various stages of distribution and sale, in order to detect adulteration of these oils with SFO, as they can be monitored both in bulk and in bottles.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111766"},"PeriodicalIF":6.3,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263314","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}