Food Control最新文献

{"title":"Vibrio parahaemolyticus persisters: Novel insights into stress resilience, metabolic reprogramming, and implications for food safety","authors":"Huan Chen,&nbsp;Changzheng Shi,&nbsp;Xueping Jia,&nbsp;Zhaoxin Lu,&nbsp;Xiaomei Bie","doi":"10.1016/j.foodcont.2025.111723","DOIUrl":"10.1016/j.foodcont.2025.111723","url":null,"abstract":"<div><div>Persisters are a type of antibiotic-tolerant dormant bacteria driving recurrent infections. This study first reported <em>Vibrio parahaemolyticus</em>'s capacity to generate persisters under 20 × MIC norfloxacin stress, with a formation frequency of 0.1 %. The persisters exhibited canonical phenotypic and metabolic hallmarks, including depleted ATP levels, accumulated protein aggregates, small colony morphology, and growth lag. And persisters exhibited enhanced survival under food-processing stresses (brief heating, low ethanol, acidic pH, low temperature, simulated digestion) compared to wild-type strains, with the abilities of rapid virulence resurgence and cross-antibiotic resistance. This might indicate persisters present risks in food and clinical settings. Metabolomic analysis revealed that persisters primarily reduce proton motive force on the membrane surface to inhibit ATP synthesis, inducing temporary dormancy, and decrease membrane permeability to limit substance exchange with the external environment, thereby achieving survival under adverse conditions. This study revealed the persisters' risks in food systems and established control strategy foundations.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111723"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060894","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 fluorescence-colorimetric dual-mode strategy for smartphone sensing of tetracycline antibiotics","authors":"Junjie Qi ,&nbsp;Jingkun Li ,&nbsp;Yuqi Wan ,&nbsp;Guoyong Jiang ,&nbsp;Yukihiro Ozaki ,&nbsp;Fuwei Pi","doi":"10.1016/j.foodcont.2025.111725","DOIUrl":"10.1016/j.foodcont.2025.111725","url":null,"abstract":"<div><div>Tetracycline antibiotics (TCs), widely used as broad-spectrum bacteriostatic agents in veterinary and medical applications, had cause serious harm to human beings, and thus, on-site and portable quantification methods for TCs evaluation are urgently necessary. In this study, through integrating inner filter effect (IFE) into antenna effects, a response approach with fluorescence and colorimetric dual signals was constructed for portable sensing of TCs based on metal-organic framework (MOF)-based nanoprobe, i.e., NH₂-MIL-101(Fe)-Eu³⁺. With this strategy, TCs first quenches the blue fluorescence of nanoprobe by IFE and subsequently excites sharp red fluorescence of Eu³⁺ through antenna effect, achieving the bimodal response in one fluorescence spectrum. Notably, the complexation of TCs and nanoprobe promotes electron transfer between Fe(Ⅲ) and Fe(Ⅱ), enhancing the peroxidase-like activity of the nanoprobe for specific colorimetric evaluation of TCs with assistance of 3,3′,5,5′-tetramethylbenzidine (TMB) indicator. The ratiometric fluorescence-colorimetric dual-mode sensing strategy demonstrates an ultra-high sensitivity with low limits of detection (LODs) of 8.74 × 10⁻⁵ ppm, and provides reliable recoveries from 89.74 % to 108.25 % in the honey samples. Additionally, a rapid “two-solution” extraction strategy proposed in this study, as demonstrated by statistical comparisons (Two one-sided tests (TOST), Deming regression, and Bland-Altman analysis), yields result comparable to laboratory extraction methods across various food and environmental samples, adapting to different matrices to minimize preparation steps and time. Expectedly, this simple and responsive dual-mode sensing approach, which can be combined with smartphone recognition due to the chromaticity changes of MOF probe, provides a new direction for advancing on-site detection of contaminants in food and environmental samples.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111725"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096520","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":"Isolation and identification of spoilage bacteria from kiwifruit and analysis of the antagonistic activity of three Bacillus strains against these bacteria","authors":"Ang Liu ,&nbsp;Wen-xin Li ,&nbsp;Yi Liu ,&nbsp;Xing-lin Ran ,&nbsp;Bo-yu Dong ,&nbsp;Qiu-ping Yao ,&nbsp;De-quan Zhu","doi":"10.1016/j.foodcont.2025.111721","DOIUrl":"10.1016/j.foodcont.2025.111721","url":null,"abstract":"<div><div>Kiwifruit is highly nutritious yet highly susceptible to postharvest decay, resulting in considerable resource wastage. This study aimed to isolate and identify novel fungal pathogens responsible for postharvest kiwifruit rot and to evaluate the synergistic antimicrobial effects of three <em>Bacillus</em> strains (<em>Bacillus megaterium</em> YB-1, <em>Bacillus pumilus</em> YB-2, and <em>Bacillus subtilis</em> YB-3) applied individually or in combination with chitosan to develop novel Kiwifruit postharvest preservation strategies. Pathogenic fungi were isolated from rotten kiwifruit through tissue isolation and purification, and their pathogenicity was confirmed on the basis of Koch's postulates. Identification was based on morphological characteristics and phylogenetic analysis of internal transcribed spacer (ITS) sequences. Seven isolates were identified: <em>Fusarium verticillioides</em> Z-1, <em>Diaporthe</em> sp. (Z-2, Z-3, and Z-11), <em>Botryosphaeria dothidea</em> Z-4, <em>Diaporthe vaccinii</em> Z-6, and <em>Colletotrichum fructicola</em> Z-7. Antagonism was assessed using plate confrontation and fruit inoculation assays with single or combined biocontrol agents (BCAs) with or without chitosan. The YB-1 suspension exhibited the highest inhibition rate (69.8 %) against Z-1. Combinations of YB-1/YB-2 inhibited Z-2, Z-3, Z-4, and Z-7 by 63.8 %, 67.3 %, 60.4 %, and 72.7 %, respectively. The triple combination of YB-1/YB-2/YB-3 was most effective against Z-11 (73.0 %), whereas YB-2/YB-3 showed the greatest inhibition of Z-6 (70.2 %). All the treatments significantly (<em>p</em> &lt; 0.05) reduced the incidence of fruit decay, with YB-1/YB-2 providing the highest control efficacy (48 %). This study provides the first systematic identification of these seven fungal pathogens that cause kiwifruit postharvest decay and demonstrates the superior efficacy of the <em>B. megaterium</em> YB-1/<em>B. pumilus</em> YB-2 combination, providing a scientific basis for the development of <em>Bacillus</em>-based biocontrol agents.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111721"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061216","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":"Enhancing the sporicidal activity of high pressure processing by combination with moderate temperature and the peptide mixture LK","authors":"Yaru Pang ,&nbsp;Ruobin Wu ,&nbsp;Xuguang Qiao ,&nbsp;Xiaosong Hu","doi":"10.1016/j.foodcont.2025.111708","DOIUrl":"10.1016/j.foodcont.2025.111708","url":null,"abstract":"<div><div>Bacterial spores inactivated incompleteness is the most difficult issue of high pressure processing (HPP) sterilization. This study initially demonstrated the effect of moderate pressure at 200 MPa combined with moderate temperature at 80 °C and the random antimicrobial peptide mixtures LK at 100 μg/mL for 15 min (PT-LK) on spore inactivation. PT-LK demonstrated a broad-spectrum bactericidal effect on various spore-forming bacteria, in addition to a pronounced spore inactivation effect across diverse foods. Furthermore, the morphological results showed that the spores displayed blast-like openings on surface. LK was found to enter the spore core and destroy the core area. Subsequently, the stability of LK under 200 MPa and 80 °C was investigated. High-performance liquid chromatography (HPLC) analyses indicated that processing at 200 MPa and 80 °C did not significantly impact the stability of LK. Moreover, under the conditions of 200 MPa and 80 °C were found to enhance the binding affinity between LK and the spore coat protein CotE, thereby enhancing its biological activity. Finally, the biosafety profile of LK was evaluated. In vitro cytotoxicity was evaluated using RAW264.7 macrophages, while antimicrobial activity was assessed against beneficial gut bacteria. The results demonstrated that LK at a concentration of 100 μg/mL exhibited no significant cytotoxic effects and negligible antibacterial activity against beneficial gut bacteria. Above all, this research provides new insights that advance the understanding of HPP as a mild processing technology and support its potential for food sterilization applications.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111708"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096524","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":"Degradation of biogenic amines and histamine reduction in salted anchovy fermentation by Halalkalibacterium halodurans SK35-1","authors":"Sornchai Sinsuwan ,&nbsp;Sureelak Rodtong ,&nbsp;Somboon Tanasupawat ,&nbsp;Ekkasit Kanklang ,&nbsp;Siriwan Nawong ,&nbsp;Jirawat Yongsawatdigul","doi":"10.1016/j.foodcont.2025.111713","DOIUrl":"10.1016/j.foodcont.2025.111713","url":null,"abstract":"<div><div>Biogenic amines (BAs), which are commonly present in various naturally fermented foods, are associated with adverse effects on consumer health. The accumulation of BAs commonly occurs under unhygienic conditions during raw material preparation, improper storage, and uncontrolled fermentation. BAs can be degraded by certain microorganisms through oxidative deamination activity. In this study, factors influencing the degradation of BAs by strain SK35-1, isolated from fish sauce fermentation, were examined. In addition, the ability of strain SK35-1 to mitigate histamine buildup during salted fish fermentation was assessed. Phylogenetic analysis based on 16S rRNA gene sequencing revealed that SK35-1 shares 100 % similarity with <em>Halalkalibacterium halodurans</em>. The strain exhibited efficient degradation of BAs, ranked in descending order as follows: putrescine ≈ cadaverine &gt; tyramine &gt; tryptamine &gt; histamine &gt; spermidine &gt; spermine. Optimal conditions for BA reduction were identified as 30 °C–40 °C, pH 6–8, and 10 % NaCl when cultivated in modified Møller broth. BA degradation was notably more effective at lower initial BA concentrations. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) zymography revealed a 45.7-kDa amine oxidase with activity against putrescine, cadaverine, spermidine, and spermine. The presence of amine dehydrogenase activity specific to histamine was confirmed through native-PAGE and enzyme assays. In salted anchovy fermentation, samples inoculated with <em>H. halodurans</em> SK35-1 exhibited a 19.7 % reduction in histamine levels compared to the uninoculated control. In addition, <em>H. halodurans</em> SK35-1 modulated volatile compound formation in fermented anchovy by suppressing off-odor compounds such as methyl thioacetate, while enhancing distinct volatiles of fermented fish, including 2-methyl-1-butanol, 3-methyl-1-butanol, 1-penten-3-ol, and 3-methyl-butanoic acid. These findings suggest that <em>H. halodurans</em> SK35-1 might have potential for controlling BAs without forming undesirable volatile compounds in fermented food products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111713"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096521","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":"Development of a FAO model to support risk categorization of food business operators in low and middle-income countries: from model design to the selection and relative weighting of food-safety related risk factors","authors":"Sylvain Quessy ,&nbsp;Nassima Rabhi ,&nbsp;Virginie Lachapelle ,&nbsp;Manon Racicot ,&nbsp;Christine Kopko ,&nbsp;Alexandre Leroux ,&nbsp;Oumou Barry ,&nbsp;Catherine Bessy","doi":"10.1016/j.foodcont.2025.111704","DOIUrl":"10.1016/j.foodcont.2025.111704","url":null,"abstract":"<div><div>The implementation of effective risk-based inspection and oversight services, along with the judicious use of dedicated resources, are crucial components of any food control system. The present study aimed to identify and select microbial food safety-related risk factors to be included in a model designed to support risk categorization of food business operators in the context of low- and middle-income countries (LMICs) and to assess the relative importance of each risk factor selected for inclusion through an expert elicitation process. By applying this iterative process to available data in four LMICs, 14 relevant risk factors were selected and grouped into inherent, mitigation, and compliance clusters. To alleviate the scarcity of data related to some risk factors pertaining to critical control points or prerequisite program elements, consideration of the type of final product and the likelihood of survival and growth of foodborne pathogens was included and assessed by experts. This model, once validated by pilot projects in the field, should become a useful tool supporting the implementation of risk-based inspections to manage risk in LMICs.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111704"},"PeriodicalIF":6.3,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109598","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":"Use of antioxidants as food additives and exposure assessment in Brazil","authors":"Maria Vitória Lopes Araújo ,&nbsp;Letícia Akemi Oi ,&nbsp;Lucas Moreira de Arruda ,&nbsp;Larissa Bertollo Gomes Pôrto ,&nbsp;Adriana Pavesi Arisseto Bragotto","doi":"10.1016/j.foodcont.2025.111719","DOIUrl":"10.1016/j.foodcont.2025.111719","url":null,"abstract":"<div><div>Antioxidants as food additives are essential for maintaining food quality and extending shelf life by preventing lipid oxidation. However, there is limited information on their usage in Brazil and the exposure of the Brazilian population to these additives. Therefore, this study aimed to evaluate the use of 14 authorized antioxidants in Brazil and estimate dietary exposure to seven of them. For that, a database of 3300 food products was analyzed to identify the use of the antioxidants through the ingredient list. In addition, the intake of the substances with established Acceptable Daily Intakes (ADIs) was estimated by multiplying their maximum permitted limits in foods by consumption data from the 2017–2018 Household Budget Survey, which included a 24-h dietary recall from 46,164 individuals aged 10 and older. Results showed that 600 products (18.2 %) contained at least one of the antioxidants studied, with sodium erythorbate and ascorbic acid being the most common (45.2 % and 17.2 %, respectively). Most products contained only one antioxidant, though some had combinations of up to four. All estimated intakes were below the ADIs, representing a maximum of 13.9 % of the safety parameter in the case of the high consumer of BHT. Understanding the use and intake of antioxidants as food additives is important to continuously improve the quality and safety of food products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111719"},"PeriodicalIF":6.3,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From farm to table: The statuses, hotspots, and trends on research of HACCP application in global food supply chains (1990–2025)—A bibliometric analysis based on CiteSpace","authors":"Jiuhao Chen ,&nbsp;Junfei Chen ,&nbsp;Yuze Guan ,&nbsp;Shijie Xue ,&nbsp;Yinqiang Liu ,&nbsp;Yifan Guo ,&nbsp;Shisheng Zhu ,&nbsp;Shiyu Quan ,&nbsp;Tianci Lin ,&nbsp;Zhihao Ni","doi":"10.1016/j.foodcont.2025.111720","DOIUrl":"10.1016/j.foodcont.2025.111720","url":null,"abstract":"<div><div>Hazard Analysis and Critical Control Points (HACCP) is the globally recognized preventive framework for food safety management. Its application across supply chains has undergone significant evolution, driven by expanding business and regulatory demands. Despite extensive research, the synthesis on thematic trajectories, collaborative networks, and technological frontiers remains insufficient. This study employs a bibliometric analysis of 900 HACCP-related articles from the Web of Science (1990–2025) using CiteSpace to create a comprehensive knowledge graph. The main findings reveal that: (1) The publication volume exhibits distinct phasic trends, spanning diverse disciplines, including agriculture, medicine, environmental science, engineering, and biology. (2) Strongly integrated collaborations or stable innovative teams remain scarce, furthermore, manuscript outputs from developing regions require further enhancement. (3) The notable hotspots converge around four themes—standard system construction, precision hazard control, intelligent process optimization, and holistic risk governance. Building on these insights, future investigations will emphasize four critical directions: technology-driven inclusive innovation, sustainability-centric system integration, participatory trust building and transboundary regulatory synergy. This study provides a valuable reference for researchers seeking to advance safety governance and risk management.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111720"},"PeriodicalIF":6.3,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096517","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":"Light-responsive biopolymeric films embedded with natural polyphenols: ROS-mediated suppression of postharvest microbial decay in perishable fruits","authors":"Xianrui Chen ,&nbsp;Lin Wang ,&nbsp;Lihong Lin ,&nbsp;Nitong Bu ,&nbsp;Di Zhang ,&nbsp;Zhenzhen Wu ,&nbsp;Wei Liu ,&nbsp;Jie Pang","doi":"10.1016/j.foodcont.2025.111718","DOIUrl":"10.1016/j.foodcont.2025.111718","url":null,"abstract":"<div><div>The development of advanced antimicrobial packaging is crucial for ensuring food safety. This paper reports a novel photodynamic antibacterial film (PVA-CM@TFQ) that effectively combats microbial contamination, delays food spoilage and minimizes the risk of foodborne diseases transmission. Quercetin (Que) was encapsulated within a tannic acid-ferric ion (TA–Fe³⁺) coordination network and embedded into a biodegradable polymer matrix composed of polyvinyl alcohol (PVA) and carboxymethyl chitosan (CM). The TA-Fe³⁺ network significantly improved the stability of Que, while the resulting PVA-CM@TFQ demonstrated excellent mechanical properties, barrier performance, and biocompatibility. Upon light irradiation, the film produced reactive oxygen species (ROS), exhibiting potent photodynamic antibacterial activity, with inhibition rates of 99.83 %, 99.42 %, 100 %, and 100 % against <em>Escherichia</em>. <em>coli, Staphylococcus</em>. <em>aureus</em>, <em>Candida. albicans</em>, and <em>Saccharomyces cerevisiae</em>, respectively. When applied to raspberries, hawthorn, goldenberries, and lime, the film effectively prolonged shelf life by suppressing microbial proliferation, minimizing weight loss, and maintaining fruit firmness. These findings highlight a sustainable, light-responsive strategy for fruit preservation with significant potential in enhancing food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111718"},"PeriodicalIF":6.3,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096518","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":"Identification of volatile and non-volatile components of two lemons based on sensory characteristics, electronic sensing evaluation and untargeted metabolomics","authors":"Baogan He ,&nbsp;Long Wan ,&nbsp;Zengyi Song ,&nbsp;Zichen Ni ,&nbsp;Xutong Xiang ,&nbsp;Luqi Yin ,&nbsp;Binbin Wei ,&nbsp;Liming Zhang ,&nbsp;Xiaofan Wang","doi":"10.1016/j.foodcont.2025.111717","DOIUrl":"10.1016/j.foodcont.2025.111717","url":null,"abstract":"<div><div>China's Citrus × limon Eureka (EU) and Citrus × limon Rosso (RO) have similar powder colors; however, EU is pricier, leading to instances of forgery. This study aimed to differentiate the two lemons by combining sensory characteristics, electronic sensing evaluation and untargeted metabolomics. Results showed that the electronic nose (E-nose) and electronic tongue (E-tongue) effectively distinguished the two varieties. EU's TPC (7.13 ± 0.16 mg GAE/g DW) and TFC (1.87 ± 0.03 mg RE/g DW) are twice RO's. EU demonstrates excellent antioxidant activity. UPLC-QTOF/MS untargeted metabolomics identified 251 non-volatile compounds, among which 73 differential metabolites mainly included flavonoids and terpenoids. Further KEGG analysis revealed that it was mainly related to the phenylpropanoid biosynthesis pathway. Correlation analysis revealed taxifolin's potential role in EU antioxidant properties. HS-GC-Orbitrap/MS analysis revealed nine significant volatile differences between two lemons, with 1-hexanol, hexanal, α-Terpineol, and perillaldehyde being the main substances for EU to exert antioxidant effects. Combined with sensory analysis, it can be concluded that camphor and isovaleraldehyde might potentially contribute to the bitterness and sourness of RO. Collectively, these findings suggested that EU had a higher nutritional value, and that electronic sensing evaluation could be effective tools to distinguish both species.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111717"},"PeriodicalIF":6.3,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044877","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}